Inspired by Maryland-style crab chowder, that is so popular in this region, here's my take on the recipe.
First, make the broth:
Get one large dungeoness crab or a few clusters of king crab legs and remove all the meat. Set this aside for later. Rinse off all the crab shells if necessary, remove the dead-mens fingers from the whole crab, and place them in a sauce pot. Add three carrots, roughly chopped, 3 stalks of celery, roughly chopped, 1 onion cut into quarters, a few crushed garlic cloves, 1 tbsp. of black peppercorns, 1 tsp. of salt, and a pinch of red pepper flakes. Cover this all with cold water -- have the water come no more than an inch or so over the top of all the ingredients.
Bring the water slowly up to a low boil, cover, and set the heat to low. Let it simmer for two hours. Then strain out all the veggies and shells, and let the broth sit so any remaining sediment falls to the bottom of the pot. Place all the clear, sediment free liquid back into a pot, and begin to build your chowder.
Add 2-3 tbsp. of tomato paste to the broth and stir it well until it dissolves. Add the crab meat, and then whatever veggies you like. They should all be chopped into small bite-sized pieces. I love using spinach or kale, zucchini, string beans, carrots, and whatever else I happen to have lying around the fridge.
Let this boil slowly for 30-45 minutes so the flavors meld and the broth reduces a little (which concentrates the tomato flavor). Before serving, taste to make sure there's enough salt (don't add anymore until this point -- the reduction of the broth will concentrate the salt that you've already added and that is in the tomato paste) and pepper. You can garnish with a dollop of pesto if you'd like.
Enjoy!
Friday, April 8, 2011
Kale Pesto
I can't believe I didn't think of this on my own, but my great co-worker Claire suggested it to me yesterday as I was waxing rhapsodic about my current love affair with kale. So easy to make -- it's even more flavorful than basil pesto, has a bit of that great bitter tang that I love about kale, and is so packed with nutrients from my favorite superfood. Plus, takes 3 minutes to make.
In a food processor, add:
4 cups of kale (take out the stems)
6 large cloves of garlic
1/4 cup pine nuts (walnuts would work too)
zest of one lemon
1/2 tsp. salt
1/4 tsp. fresh cracked black pepper
1/3 cup of olive oil.
Turn on the processor and once it gets going, slowly drizzle in enough extra olive oil so that it forms a smooth, brilliant green paste. Remove from processor and if you want, stir in 1/3 cup of grated parmigiana cheese (don't add this to the processor because the cheese becomes kind of gummy when processed into the sauce this way).
Serve as a dip, toss with pasta, use as a sauce for meat, fish or seafood, or add a dollop to your favorite soup.
YUM!
In a food processor, add:
4 cups of kale (take out the stems)
6 large cloves of garlic
1/4 cup pine nuts (walnuts would work too)
zest of one lemon
1/2 tsp. salt
1/4 tsp. fresh cracked black pepper
1/3 cup of olive oil.
Turn on the processor and once it gets going, slowly drizzle in enough extra olive oil so that it forms a smooth, brilliant green paste. Remove from processor and if you want, stir in 1/3 cup of grated parmigiana cheese (don't add this to the processor because the cheese becomes kind of gummy when processed into the sauce this way).
Serve as a dip, toss with pasta, use as a sauce for meat, fish or seafood, or add a dollop to your favorite soup.
YUM!
Tuesday, April 5, 2011
Braised Kale and Sausage
8 cups of kale (remove the thick stems and rough chop)
4 links of Italian Sausage (chicken sausage can be a good substitute)
5 large cloves of garlic, minced
2 tablespoons of minced pancetta
3 tablespoons of extra virgin olive oil
1 medium onion (red is nice, but white or yellow are fine)
1 tsp. fennel seeds
1/4 tsp. of fresh cracked black pepper
a pinch of salt
1/3 cup of chicken broth
1/4 cup grape tomatoes, cut into half
Saute the pancetta, sausage and onions in the olive oil and when the pancetta is starting to crisp, add the garlic, fennel seeds, pepper and salt. After the garlic has sauteed for about a minute, add the kale and salt, and thoroughly toss it all together so the kale is coated with the oil. Add the tomatoes and chicken broth, cover the pot tightly, and turn the heat to medium-low. Let it braise for 5 minutes, toss it all thoroughly, and let it saute for another 5 minutes, covered tightly.
Then remove the cover and turn the heat to medium. Saute until all the broth evaporates and then serve.
Optional -- garnish with a bit of grated parmigiana cheese AND/OR, as the last of the broth evaporates, add a splash of red wine vinegar for a little extra tang.
4 links of Italian Sausage (chicken sausage can be a good substitute)
5 large cloves of garlic, minced
2 tablespoons of minced pancetta
3 tablespoons of extra virgin olive oil
1 medium onion (red is nice, but white or yellow are fine)
1 tsp. fennel seeds
1/4 tsp. of fresh cracked black pepper
a pinch of salt
1/3 cup of chicken broth
1/4 cup grape tomatoes, cut into half
Saute the pancetta, sausage and onions in the olive oil and when the pancetta is starting to crisp, add the garlic, fennel seeds, pepper and salt. After the garlic has sauteed for about a minute, add the kale and salt, and thoroughly toss it all together so the kale is coated with the oil. Add the tomatoes and chicken broth, cover the pot tightly, and turn the heat to medium-low. Let it braise for 5 minutes, toss it all thoroughly, and let it saute for another 5 minutes, covered tightly.
Then remove the cover and turn the heat to medium. Saute until all the broth evaporates and then serve.
Optional -- garnish with a bit of grated parmigiana cheese AND/OR, as the last of the broth evaporates, add a splash of red wine vinegar for a little extra tang.
Thursday, March 17, 2011
Broccoli Rabe and Italian Sausage
This is a true Italian masterpiece dish, and often, an acquired taste. Broccoli rabe is a slightly bitter (in a good way) version of broccoli, with very leafy, thin stems. It needs a dual cooking process to reach its best taste, but it's actually quite easy to prepare. Italian sausage is its perfect partner, but it's also delicious with pasta, as a side dish, or as a pizza topping.
1 pound of broccoli rabe, roughly chopped
2 tablespoons of olive oil
2-3 large cloves of garlic, thinly sliced
4 links of Italian sausage (hot or sweet; chicken, turkey or pork - it's up to you)
1/2 cup cannellini beans (optional)
1/2 tsp. salt
1/4 tsp. fresh cracked black pepper
1 pinch of red pepper flakes (optional)
1/2 cup of chicken or vegetable broth
Take the broccoli rabe and plunge it into salted, boiling water for about 90 seconds. Drain the broccoli rabe and put in a bowl of ice water to stop it from cooking any further. Once it has cooled, drain it again and shake/squeeze as much water out of the veggies as possible.
Grill the sausage until cooked through and nicely crisped on the outside. Remove from heat and let them sit for 5 minutes so the juices settle back into the meat. While they are cooling, heat the olive oil in a large skillet and add the garlic slices, cooking until translucent but not letting them brown.
Add the broccoli rabe, the beans, salt and pepper (black and red) and toss thoroughly -- saute until heated through.
Slice the sausage into bite-sized pieces and toss into the broccoli and beans. If any of the food is sticking to the bottom of the pan, add enough broth to loosen it up and keep things moist. Cook for another 2-3 minutes, so the flavors meld, using more broth if necessary. It's nice to have a little pool of juice at the bottom of the bowl which can be absorbed by some nice crusty Italian bread.
This is often served as an appetizer, but it really can be an ample meal, especially if served along side some risotto, polenta, or even pasta.
1 pound of broccoli rabe, roughly chopped
2 tablespoons of olive oil
2-3 large cloves of garlic, thinly sliced
4 links of Italian sausage (hot or sweet; chicken, turkey or pork - it's up to you)
1/2 cup cannellini beans (optional)
1/2 tsp. salt
1/4 tsp. fresh cracked black pepper
1 pinch of red pepper flakes (optional)
1/2 cup of chicken or vegetable broth
Take the broccoli rabe and plunge it into salted, boiling water for about 90 seconds. Drain the broccoli rabe and put in a bowl of ice water to stop it from cooking any further. Once it has cooled, drain it again and shake/squeeze as much water out of the veggies as possible.
Grill the sausage until cooked through and nicely crisped on the outside. Remove from heat and let them sit for 5 minutes so the juices settle back into the meat. While they are cooling, heat the olive oil in a large skillet and add the garlic slices, cooking until translucent but not letting them brown.
Add the broccoli rabe, the beans, salt and pepper (black and red) and toss thoroughly -- saute until heated through.
Slice the sausage into bite-sized pieces and toss into the broccoli and beans. If any of the food is sticking to the bottom of the pan, add enough broth to loosen it up and keep things moist. Cook for another 2-3 minutes, so the flavors meld, using more broth if necessary. It's nice to have a little pool of juice at the bottom of the bowl which can be absorbed by some nice crusty Italian bread.
This is often served as an appetizer, but it really can be an ample meal, especially if served along side some risotto, polenta, or even pasta.
Monday, March 7, 2011
Cheesecake
This is a recipe that my Mom and I have been using for as long as I can remember-- I believe it came from a neighbor at one time. It never fails to impress everyone -- including people who don't usually like cheesecake. It's dense, creamy, and just plain old delicious and is so easy to make, so don't fear -- if you're not a baker (and I'm not), you can still make this with ease.
Crust --
1.5 cups of graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
Mix these together, and press them into the bottom of a 9 inch spring-form pan. Make sure the crumbs go half way up the sides of the pan. Refrigerate this for at least 15 minutes so the crust will set.
Preheat your over to 370 degrees.
Cream together 16 ounces of cream cheese (not whipped) and 1 cup sugar.
When thoroughly mixed, add three eggs, one at a time.
Then add 1 pint of sour cream (reduced fat is fine) and 1 tsp. pure vanilla extract.
Mix thoroughly and pour into the crust.
Wrap the springform pan in aluminum foil, making sure it's fit tightly around the bottom an goes up close to the top of the pan.
Put it in a baking dish that has 1/2 inch of water (this will minimize the chances of having cracks in the top of the cheesecake, though if that happens, don't despair -- it does NOT impact the taste at all).
Bake for 30 minutes, and then turn off the oven, leaving the cheesecake in the over for another hour. Remove after that hour, cool the cake further at room temperature for 30 minutes, and then refrigerate.
There are many ways you can dress up and vary this cake -- options include:
Using rum or almond extract instead of vanilla
Adding 1/2 cut of small chocolate chips, heath bar crumbles, etc . . .
Pouring canned pie filling on top (cherry and blueberry work best) -- or serving on the side
Serving with fruit syrup that you make at home (recipe to follow)
Adding lemon, lime or orange zest to the mixture
The possibilities are as endless as your imagination!
Bake in the oven for 30 minutes
Crust --
1.5 cups of graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
Mix these together, and press them into the bottom of a 9 inch spring-form pan. Make sure the crumbs go half way up the sides of the pan. Refrigerate this for at least 15 minutes so the crust will set.
Preheat your over to 370 degrees.
Cream together 16 ounces of cream cheese (not whipped) and 1 cup sugar.
When thoroughly mixed, add three eggs, one at a time.
Then add 1 pint of sour cream (reduced fat is fine) and 1 tsp. pure vanilla extract.
Mix thoroughly and pour into the crust.
Wrap the springform pan in aluminum foil, making sure it's fit tightly around the bottom an goes up close to the top of the pan.
Put it in a baking dish that has 1/2 inch of water (this will minimize the chances of having cracks in the top of the cheesecake, though if that happens, don't despair -- it does NOT impact the taste at all).
Bake for 30 minutes, and then turn off the oven, leaving the cheesecake in the over for another hour. Remove after that hour, cool the cake further at room temperature for 30 minutes, and then refrigerate.
There are many ways you can dress up and vary this cake -- options include:
Using rum or almond extract instead of vanilla
Adding 1/2 cut of small chocolate chips, heath bar crumbles, etc . . .
Pouring canned pie filling on top (cherry and blueberry work best) -- or serving on the side
Serving with fruit syrup that you make at home (recipe to follow)
Adding lemon, lime or orange zest to the mixture
The possibilities are as endless as your imagination!
Bake in the oven for 30 minutes
Sunday, March 6, 2011
Lori's Orzo Risotto
Another gem from Lori Demarest-Barrett
2 Tbsp. olive oil
2 Tbsp. butter
1 box orzo pasta
1/2 cup small diced onion
1 1/2 tsp. minced garlic
1/2 cup white wine
1/2 tsp. kosher salt
4 cups chicken or vegetable stock (kept warm on the stove)
1/4 tsp. fresh pepper
1/4 cup grated cheese (optioanal)
In a large frying pan, set over medium high heat, add 2 Tbsp. olive oil & 2 Tbsp. butter. Once the oil is hot & the butter is melted, add the orzo & toast lightly (about 3 minutes). Add 1/2 cup onions, stirring until soft (3-4 minutes). Add 1 1/2 tsp. garlic & cook for 30 seconds, while stirring. Add 1/2 cup wine, stir deglazing the pan. Once the wine has nearly evaporated, add 2 cups of the chicken stock. Add salt & pepper. Cook until the stock has been absorbed by the orzo, stirring often.
1 bag baby spinach
1 pt. grape or cherry tomatoes, halved
1 lemon for zesting
1 tsp. olive oil (if necessary)
8-10 basil leaves, torn or thiny sliced
salt & pepper to taste
cooked orzo from above
Pile spinach leaves on the bottom of a large bowl. Add the tomatoes and lemon zest. Add the hot cooked orzo to the bowl. Drizzle olive oil (if necessary). Stir to combine veggies & orzo. The spinach will wilt and the tomatoes will warm. Add basil, toss. Add salt & pepper to taste.
2 Tbsp. olive oil
2 Tbsp. butter
1 box orzo pasta
1/2 cup small diced onion
1 1/2 tsp. minced garlic
1/2 cup white wine
1/2 tsp. kosher salt
4 cups chicken or vegetable stock (kept warm on the stove)
1/4 tsp. fresh pepper
1/4 cup grated cheese (optioanal)
In a large frying pan, set over medium high heat, add 2 Tbsp. olive oil & 2 Tbsp. butter. Once the oil is hot & the butter is melted, add the orzo & toast lightly (about 3 minutes). Add 1/2 cup onions, stirring until soft (3-4 minutes). Add 1 1/2 tsp. garlic & cook for 30 seconds, while stirring. Add 1/2 cup wine, stir deglazing the pan. Once the wine has nearly evaporated, add 2 cups of the chicken stock. Add salt & pepper. Cook until the stock has been absorbed by the orzo, stirring often.
1 bag baby spinach
1 pt. grape or cherry tomatoes, halved
1 lemon for zesting
1 tsp. olive oil (if necessary)
8-10 basil leaves, torn or thiny sliced
salt & pepper to taste
cooked orzo from above
Pile spinach leaves on the bottom of a large bowl. Add the tomatoes and lemon zest. Add the hot cooked orzo to the bowl. Drizzle olive oil (if necessary). Stir to combine veggies & orzo. The spinach will wilt and the tomatoes will warm. Add basil, toss. Add salt & pepper to taste.
Roasted Cornish Game Hen
This is a deceptively elegant meal to serve to company -- it looks a lot harder than it actually is.
Serve 1 hen per person, and the day before you plan to serve them, soak them in the following marinade, which is enough for 6-8 birds:
The zest and juice of 2 lemons and 2 oranges
3 - 4 sprigs of fresh rosemary, chopped finely
1 tbsp. fresh thyme leaves
1 tbsp. fresh sage leaves, chopped finely
1 tsp. fresh ground black pepper
1 tbsp. salt
1/3 cup extra virgin olive oil
1/4 cup orange juice
5 cloves of garlic, grated or crushed
Mix this together and it should be like a thin paste. Slather the hens on the inside and outside with the marinade, making sure to get some under the skin to it flavors the meat directly, pouring the remainder in the pan/dish in which you're marinating them. Cover with foil and refrigerate for for 20-24 hours.
Remove the dish from the refrigerator an hour before you plan to put them in the oven, and drain the excess marinade from them. Put them in a large roasting pan, with at least a little bit of room in between each hen so they can cook evenly.
Preheat your over to 400 degrees, and place the hens in the oven for 1 hour -- for the last 10-15 minutes, turn the heat up to 425 degrees so the skin crisps up a bit.
When they are done, place them on a large platter, cover with foil and let sit for 10-15 minutes before serving. Strain all the drippings from the bottom of the roasting pan into a sauce pan and after letting it sit for a minute, strain off most of the liquid fat that rises to the top. Add 1/3 cup of dry vermouth, sherry, white wine or marsala wine (whichever you like best), and boil rapidly for 5 minutes to evaporate all the alcohol. Serve this alongside the hens in case anyone would like theirs even a bit more juicy and succulent.
Wild rice pilaf is a very traditional side-dish with cornish game hens, but let your imagination run wild!
As a final tip, after dinner, save all the hen carcasses in ziploc bags, and freeze them until you are ready to make chicken broth -- they work perfectly for this!
Serve 1 hen per person, and the day before you plan to serve them, soak them in the following marinade, which is enough for 6-8 birds:
The zest and juice of 2 lemons and 2 oranges
3 - 4 sprigs of fresh rosemary, chopped finely
1 tbsp. fresh thyme leaves
1 tbsp. fresh sage leaves, chopped finely
1 tsp. fresh ground black pepper
1 tbsp. salt
1/3 cup extra virgin olive oil
1/4 cup orange juice
5 cloves of garlic, grated or crushed
Mix this together and it should be like a thin paste. Slather the hens on the inside and outside with the marinade, making sure to get some under the skin to it flavors the meat directly, pouring the remainder in the pan/dish in which you're marinating them. Cover with foil and refrigerate for for 20-24 hours.
Remove the dish from the refrigerator an hour before you plan to put them in the oven, and drain the excess marinade from them. Put them in a large roasting pan, with at least a little bit of room in between each hen so they can cook evenly.
Preheat your over to 400 degrees, and place the hens in the oven for 1 hour -- for the last 10-15 minutes, turn the heat up to 425 degrees so the skin crisps up a bit.
When they are done, place them on a large platter, cover with foil and let sit for 10-15 minutes before serving. Strain all the drippings from the bottom of the roasting pan into a sauce pan and after letting it sit for a minute, strain off most of the liquid fat that rises to the top. Add 1/3 cup of dry vermouth, sherry, white wine or marsala wine (whichever you like best), and boil rapidly for 5 minutes to evaporate all the alcohol. Serve this alongside the hens in case anyone would like theirs even a bit more juicy and succulent.
Wild rice pilaf is a very traditional side-dish with cornish game hens, but let your imagination run wild!
As a final tip, after dinner, save all the hen carcasses in ziploc bags, and freeze them until you are ready to make chicken broth -- they work perfectly for this!
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