Archive for November, 2011

h1

kian-time!

2011/11/29

sorry i’ve been lacking at posting, i have a few recipes to catch up on…and otherwise i’ve been busy hosting family, planning holiday menus + my lil man’s first birthday! until i can get caught up, here’s some sneak peaks at some more larson family fun :)

h1

fig mole pork w/ goat cheese + ribbon squash salad

2011/11/10

grocery list
fig mole pork
12 dried mission figs, de-stemmed
3/4C tawny port
3/4C coconut oil, separated
1 slice white bread [we used hawaiian bread]
small onion, diced finely
2 cloves garlic, minced
3 pasilla chiles [i found these at sunflower]
2 ancho chiles [i used dried since it was all i could find]
1/4C raisins [i also didn’t have, so i ended up using craisins]
2C low sodium chicken broth
1 1/2Tbs dark brown sugar
1/4tsp ground cinnamon
pinch ground all spice
2 pork tenderloins [whole foods was out, so i bought two thick cut chops and 2 thin cut chops]
1oz bittersweet chocolate [i don’t even know what bittersweet chocolate is, but i bought unsweetened and hoped for the best ;) ha]
1/3C warm water
goat cheese + ribbon squash salad
1 1/2lb small yellow squash
1 1/2lb zucchini
5Tbs white whine vinegar or champagne vinegar [i used 4 of white and 1 of champagne because i ran out of white]
1/3C olive oil
S+P
1Tbs julienned basil
1Tbs julienne mint
1Tbs chopped chives
6oz goat cheese crumbles
2Tbs toasted pine nuts [i used raw because i was running late and didn’t have time to toast them]

fig mole pork
serves 4
1. in a medium saucepan – add the figs to the port and simmer over moderate heat until it reduces by 1/2…roughly 10 mins.
2. in a small skillet – heat 2 Tbs oil over moderate high heat and toast both sides of the bread, roughly 3 mins…then set aside on a paper towel to drain of excess oil.
3. in a large saucepan – heat 1 Tbs oil and saute onions + garlic until golden over medium heat, roughly 7 minutes. add chiles, raisins, broth, brown sugar, spices, toasted piece of bread, and add fig/port. [i left my bread whole and cut the chiles into quarters so they were covered by the broth]. simmer for 20 mins until chiles are softened. *[make squash salad]*
4. pour mole mix into a blender and puree. press through a strainer w/ the back of a spoon and discard all solid pieces [this was semi annoying but worth it. i thought i had pureed it fairly well but discarded quite a bit that didn’t get through the strainer.
5. heat 1Tbs oil until shimmery and add strained mole back to heat through. once heated through, remove from heat + add chocolate and warm water, mix well until chocolate is melted. replace over burner and keep mole sauce warm.
6. heat remaining oil and cook pork until brown on both sides and rosy in the center, roughly 12 mins total. turn only once. once cook – set aside on a plate and let meat rest for 5 mins.
7. plate mole sauce, top with pork – enjoy!

goat cheese ribbon squash salad
serves 4-6
while mole sauce above is simmering – boil salted water in a large pot.
1. add squash to boiling water and cook for 1 1/2 minutes. drain and set aside to allow to cool.
2. once squash is cooled enough to handle, use a mandolin or sharp knife and slice lengthwise thinly.
3. in a small bowl, mix vinegar, oil + S+P.
4. in a large mixing bowl, place squash ribbons and top w/ vinegar mix – and herbs. toss gently.
5. transfer to plates or serving bowl and top w/ goat cheese crumbles and pine nuts. enjoy!

20111110-212613.jpg

h1

chicken w/ red wine vinegar, tomato + shallots

2011/11/08

grocery list:
serves 4
8 chicken thighs
S+P
3/4C red wine vinegar
1/2C chicken stock
1Tbs agave
1/4C tomato sauce
2Tbs unsalted butter (we used coconut oil)
3/4C thinly sliced shallots (about 3 med size)
2Tbs minced garlic (not sure how many cloves we buy pre-minced in the jar)
3/4C dry white wine
2Tbs creme fraiche (used almond milk for john’s)
3Tbs chopped tarragon
*preferred to cook in a ceramic or clay pot – we used our le cruset

1. rinse chicken thighs, trim/clean, pat dry + season w/ S+P – let stand at room temp while preparing the sauce.
2. In med saucepan, combine vinegar*, chicken stock, agave, and tomato sauce. Boil until reduced to 3/4C (about 12-15 mins) remove from heat, but keep warm.
3. Set ceramic skillet/pot over medium-high heat. Add butter [we used coconut oil to keep dairy free, coconut handles the heat better than olive oil – but if you don’t mind the splatter olive oil would work as well, coconut oil is great for you and has a fragrance but no coconut flavor…] when butter is foaming (or oil is hot), add half the chicken and brown on both sides- about 6-8 mins. Transfer to a plate + repeat with remaining chicken.
4. Add shallots + garlic to skillet, cook slowly until soft – about 5 mins. Pour warm sauce into pan and slowly bring to a boil. Return chicken and 2 pinches salt and 1 pinch pepper. Slowly add in wine. Cover, raise heat to medium and simmer until chicken is tender- about 20 mins.
5. Stir in creme fraiche** and boil for a few mins, stirring frequently. Top with chopped tarragon.

*i actually ended up running short on red wine vinegar, it’s one of those things that just sort of sits in the drawer and you sort of think you always have…to make your own use the ratio 3:1 for apple cider vinegar + red wine.
**this is great if you decided to make the squash/mushroom/gruyere tart recipe, because you’ll have left-over creme fraiche! :)

-sorry rwd was losing it since he slept a whooping 20 mins all day, so we rushed through dinner and i didn’t snap a photo. we served w/ toasted bread and a mixed greens salad.
4.

h1

roasted potato w/ horseradish sauce + onion-marinated steaks

2011/11/07

grocery list:
roasted potatoes w/ horseradish sauce
serves 4
2lb fingerling potatoes, peeled
3Tbs olive oil
3Tbs dry white wine
1Tbs fresh thyme leaves
1tsp salt
2 bunches watercress
dressing
1/4C olive oil
1/4C sour cream
2Tbs red wine vinegar
1Tbs freshly grated horseradish root
S+P
*we used a horseradish sauce out of a jar that’s dairy free due to our situation…rather than making the above dressing…
onion-marinated flank steak w/ tomatoes
serves 4
1 onion, coarsely chopped
1/4C water
1 3/4lb flank steak
S+P
2 large tomatoes, cut into 1/2″ thick slices
1Tbs olive oil
1Tbs coarsely chopped flat-leaf parsley

potatoes w/ horseradish sauce
1. taking time to peel the potatoes is semi-annoying but it’s a nice alternative and they get so crisp. preheat oven to 450.
2. in a medium bowl, toss potatoes, oil, wine, thyme + salt. spread out in a single layer on a baking sheet, bake about 40 mins.
2. meanwhile make the dressing – in a large bowl, whisk oil, sour cream, vinegar + horseradish. Season to taste w/ S+P.
3. add warm potatoes to dressing + toss to coat. divide among 4 plates + top each with a handful of watercress.

onion-marinated steaks w/ tomatoes
1. in a blender, combine the onion w/ water and puree until smooth. in a gallon ziploc pour the onion puree on the steaks and let marinate at room temp for 1 hrs.
2. in a cast iron skillet, over moderate med-high temp, scrape off excess marinade. season w/ S+P and cook for roughly 8 mins (for med rare), flipping only once. transfer to a plate and let rest 5 mins.
3. arrange tomatoes on a plate and season w/ S+P, drizzle w/ olive oil and sprinkle w/ parsley. thinly slice the steaks against the grain, transfer to plates + serve.

20111107-210719.jpg

h1

meal-planning monday

2011/11/07

fingerling potatoes w/ horseradish sauce + onion-marinated flank steak w/ tomatoes

squash ribbon salad w/ goat cheese + pork tenderloin w/ fig mole

chicken w/ red wine vinegar, tomato + shallots

fresh pear & pecorino ravioli + arugula salad

*recipes to be posted as they’re made ;)

h1

slow cooker – 40 clove chicken

2011/11/07

Preface – two things that i highly recommend that aren’t necessarily required for this recipe are: a garlic peeler¬†and a metal bar soap.

slow-cooker chicken w/ 40 cloves of garlic
serves 4-6

grocery list
1/2C dry white wine
large pinch saffron threads
6 skinless chicken thighs
6 skinless chicken drumsticks
3Tbs unsalted butter
2 leeks, white + tender green parts only – coarsely chopped
1/8tsp freshly grated nutmeg
2 1/2C chicken stock
1/4C sherry
S+P
3 large heads of garlic, separated into 40 cloves (make sure to hand-pull these apart, none of the cloves should have any raw part exposed)
1/3C nicoise olives
1/3C picholine olives
Toasted Bread, for serving

1. Pour 1/4C of the wine into a small bowl. Crumble the saffron and let stand 5 mins. On a large rimmed baking sheet, drizzle saffron wine over chicken + rub in – let stand 10 mins.
2. Meanwhile, in a skillet, melt the butter. Add the leeks and cook over medium heat, stirring, until softened about 5 mins. Stir in the nutmeg and remaining 1/4C of wine. Simmer for 1 min. Add stock + sherry; bring to a boil. Transfer to a slow cooker.
3. Season the chicken w/ S+P, add to slow cooker. Nestle in garlic cloves. Cover + cook on high 2 1/2 hrs, shifting the chicken and garlic around a few times, until chicken is cooked through and garlic is soft. Add the olives and cook for 15 mins. Season w/ S+P.
4. Serve the chicken stew in shallow bowls with toasted bread for spreading the garlic on and dunking.

*we had two last minute guests on this so i ended up serving over rice to make it spread a lil further. i also messed up and ended up cutting the edges off the garlic so parts were exposed which did end up making it a bit too garlicky. i would either cut it back to 20ish cloves or be sure that no raw parts are exposed. we served w/ a ciabatta bread. and again since we had extra last minute guests i threw together some beet relish + goat cheese topped w/ watercress served on wheat thins to get people started.

h1

two starters makes a meal

2011/11/05

so i’m a variety girl, i love sharing when we go out to eat, i always want a starter/salad/entree/and of course dessert, and i prefer tapas style so i’m not judger for being such an oinker ;) ha. thus, sometimes i just pick a few starters and use those to make up a meal.

grocery list serves 4
squash, mushroom, gruyere tart
1 1/2 lb butternut squash, peeled/seeded and cut into 1″ pieces (i used 1 good size squash)
1/4C olive oil
2Tbs unsalted butter
1 large shallot, thinly sliced
1 lb assorted mushrooms cut into 1″ pieces
1tsp sherry vinegar
1/4tsp ground nutmeg
Flour for dusting
Chilled puff pastry
2 large egg yolks
1/4C creme fraiche
4oz gruyere cheese, shredded
2tsp chopped thyme
prosciutto-wrapped persimmons
12 thin slices prosciutto
3 fuyu persimmons, peeled and cut into 1/8’s
24 small rosemary sprigs (1 fresh herb box broken into smaller pieces should be plenty)
2Tbs olive oil

20111105-100300.jpg

tart
Preheat to 375, spread squash on baking sheet and toss with 2Tbs olive oil, season with S+P bake 25mins until just tender. Transfer to a bowl, increase oven to 400. Meanwhile, in a skillet, melt butter and remaining olive oil, add shallots and cook over moderate heat, stirring until softened. Add mushrooms and cook covered, stirring occasionally until tender, about 7-10mins. Season with S+P. Remove from heat, toss with vinegar and nutmeg, add squash. Line a baking sheet with parchment paper, roll out puff pastry and prick with fork all over except 1/2″ border. Bake pastry 20mins until golden, pierce with fork if it puffs during baking. Let cool. Stir yolks, creme fraiche, gruyere & thyme, S+P, spread over pastry top with squash/mushroom mix leaving 1/2″ border around edges. Bake 15 mins until cheese mix is melted cut into squares and serve.

20111105-100252.jpg

persimmons
Preheat oven to 375, line baking sheet with parchment paper. Tear each prosciutto slice in half length-wise. Wrap each persimmon slice with a thin slice prosciutto and insert small rosemary sprig, poke with toothpick to hold in place. Place wrapped wedges on baking sheet and lightly brush with oil, roast 20 mins (rosemary makes house smell AmAzInG) serve warm or room temp.