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Sunday, November 20, 2011

Mario Batali's Braised Chicken, Sweet Onions, Parmigiano

As the last homecooked meal for the next 7 days (I'm going on vacation!!), I made a Mario Batali recipe. His book, Molto Batali, features 120 of his recipes and this is one of them. Braised Chicken with Sweet Onions and Parmigiano did not disappoint.

Braised Chicken with Sweet Onions and Parmigiano,
Served with Country Bread

Braised Chicken with Sweet Onions and Parmigiano
Adapted from Serious Eats
Serves 2-4
  • 4 skin-on chicken thighs
  • salt and freshly ground pepper
  • 2 ounces pancetta, cut into 1/4 inch cubes
  • 1 leek, white and green parts only, sliced into thin rings, rinsed and drained
  • 2 medium red onions, halved and sliced into half-rounds
  • 2 cups chicken stock
  • 1tbsp all-purpose flour
  • 1/4 cup dry red wine
  • 1/4 cup whole milk
  • 2 slices of country bread
  • 1 tbsp of EVOO
  • 1/4 cup freshly grated Parmigiano-Reggiano
  1. Preheat the broiler. Season the chicken thighs with salt and pepper. Place them, skin side down, on an oiled broiler pan so that they are not touching one another. Place pan under broiler and cook until golden, 10 minutes. Then flip and cook other side until dark golden brown on skin side, 8 minutes. Remove, and cool, skin side up, on the broiler pan.
  2. In a large, heavy-bottomed pot, heat pancetta over medium-low heat until fat is rendered and the pancetta is crisp. Using a slotted spoon, transfer the pancetta to a plate lined with paper towel.
  3. Put leeks and onions in the pancetta fat and cook over medium-low heat until wilted and soft. Then raise heat to medium-high and cook, stirring occasionally, until a rich brown color, about 20 minutes. While vegetables are cooking, bring chicken stock to a high simmer in a saucepan.
  4. Add flour to onion mixture and stir until smooth. Cook for 15 minutes over medium heat, stirring frequently. Add wine, milk, and stock, and bring to a boil, stirring constantly. Lower the heat and cook at a brisk simmer for 15 minutes.
  5. Place the chicken thighs into the onion mixture, along with the juices that have collected, and bring to a boil. Lower the heat and simmer until chicken is just cooked through and the juices run clear, 12 minutes.
  6. Preheat broiler. Place bread slices on a cookie sheet and toast them under broiler until slightly golden. Drizzle with olive oil and place 1 toast in each warmed soup bowl. Place 2 thighs atop each piece of toast, and ladle 1/4 cup of the onion mixture over each thigh. Sprinkle with the pancetta and Parmigiano, and serve.

Friday, November 11, 2011

Momofuku: Ssäm Lettuce Wraps

I was excited to try a Momofuku recipe at home. It was a test to gauge whether or not I should buy the Momofuku cookbook. Chef David Chang really brought out the essence of Asian fusion. This recipe actually comes from Ssäm bar, one of world's 50 best restaurants, and not Momofuku Ko, the famous two-michelin starred restaurant. It is easy and definitely worth making.

Ssäm Lettuce Wraps
If you know of great Momofuku recipes, please share with me. I think I am ready for another!

Individual Lettuce Wraps

Ssäm Bar Lettuce Wraps
from Serious Eats
  • 2 cups apple juice
  • 1/2 cup soy sauce
  • 1/2 thinly sliced yellow onion
  • 5 cloves of garlic, chopped
  • 1 tsp toasted sesame oil
  • 1.5lb hangar, skirt or flank steak
  • 2 bunches of scallions, thinly sliced
  • 1/2 cup minced fresh ginger
  • 1/4 cup neutral oil
  • 3/4 tsp of sherry vinegar
  • 1 cup kimchi
  • 2 large heads of bibb lettuce, leaves separated and washed
  • 3 cups of cooked white rice
  1. In a freezer bag, combine the apple juice, 1/2 cup soy sauce, onion, garlic, and sesame oil. Add the steak and turn to coat. Marinate for 40 minutes at room temperature (or up to a 24 hours refrigerated).
  2. Combine the scallions, ginger, oil, sherry vinegar, and salt to taste in a bowl. Stir well to combine.
  3. In a small food processor, process the kimchi into a puree.
  4. Prepare a grill or heat a grill pan on high. Remove the steak from the marinade and grill to medium rare, 5-10 minutes depending on the thickness of the cut. For the first few minutes, baste with the marinade to infuse more flavor and glaze the exterior.
  5. Remove the steak to a platter and allow it to rest for a full five minutes. Slice against the grain on a 30 degree angle into 1/4-inch thick pieces.
  6. Serve the steak with the kimchi puree, ginger-scallion sauce, rice, and lettuce leaves for wrapping.

Saturday, November 5, 2011

A November Morning: Cheesy Sunny Side Ups

It was chilly out and I loved nothing more than to stay home, enjoy a cup of french pressed coffee, and play with my puppy. This satisfying breakfast completed this perfect morning.
Sunny Side Up Eggs with Pepperjack Cheese and Mixed Herbs
Served with Rosemary Olive Bread

Cheesy Sunny Side Ups
Serves 2
  • 2 eggs
  • 1 tbsp olive oil
  • 1/2 cup of shredded pepperjack cheese
  • 2 slices of Rosemary Olive bread (or any other type of bread you prefer)
  • 1 garlic clove, peeled and gently pressed with knife to release a little bit of juice
  • 1/4 cup of pine nuts
  • 1/4 tsp red pepper flakes
  • 1/2 tsp oregano
  • 1/2 tsp fresh thyme
  • salt and pepper
  • tabasco, for serving (optional)
  1. Add 1 tbsp of olive oil in a small nonstick skillet over medium heat. Crack 2 eggs into the skillet, one at a time, slowly. Cook for 1 minute and turn the heat to low. Sprinkle oregano, red pepper flakes, salt and pepper on top of eggs.
  2. Toast bread with pine nuts in oven until pine nuts are slightly browned.
  3. After eggwhites begin to set around yolks (about 2 more minutes), sprinkle pepperjack cheese on top of eggs. Cook for about 1-2 minutes more until cheese is just melted.
  4. Rub cut garlic on top of bread slices. Place bread on 2 plates. Use a spatula and serve one cheesy egg on top of each of the two slices of bread. Sprinkle with fresh thyme. Serve warm.
Skye the Sheltie Puppy