Deli @ Home: Reuben

I love sandwiches. My hubby doesn't. The compromise? Reuben sandwich. A reuben is so much more than just a sandwich, especially this one. The Russian dressing spread, good swiss cheese, and freshly sliced corned beef brisket makes this reuben one of the best ones you will ever taste.

Reuben Sandwich

Reuben Sandwich
From Simply Recipes
Serves 2
Ingredients
Sandwich

• 1 tbsp of butter, softened
• 4 slices of rye bread
• 4 slices of Swiss cheese
• 1/2lb corned beef brisket, thinly sliced (get this fresh, from your local butcher or deli counter)
• 1/4lb sauerkraut
• 1/4 cup Russian Dressing

Russian Dressing

• 1/3 cup mayonnaise
• 1 1/2 tbsp ketchup
• 1 1/2 tsp horseradish
• 1/2 tsp Worchestershire sauce
• Salt and black pepper, to taste

Recipe

1. Butter one side of two slices of bread, and place the buttered-side down on a large piece of wax paper on a flat surface. Top each with a slice of Swiss cheese, and then divide half of the corned beef among them.
2. Squeeze out as much excess moisture from the sauerkraut as you can. Divide the sauerkraut among the sandwiches, and top each with one tablespoon of Russian dressing. Add another layer of corned beef and a second slice of Swiss cheese to each sandwich. Top with the remaining bread slices; butter the side facing out.
3. Heat a medium or large saute pan over medium heat. Cook the sandwiches on one side until the bread is golden brown. Use a spatula to carefully flip the sandwiches over and finish cooking on the second side. Cut the sandwiches in half before serving.

Crunchy and Crusted: Crinkle Meatballs

For this month's Five Star Cooking theme, I made a very different kind of meatballs. Instead of soft and juicy, these are crunchy and crusted, with a tint of sweetness from pieces of dates. The yogurt sauce drizzled on top balances out the texture. Surprisingly, this is now my favorite kind of meatballs.

Crinkle Meatballs with Turkey and Date

Crinkle Meatballs with Turkey and Date
from Food and Wine
Ingredients

• 1 pound ground turkey
• 2 cups fresh bread crumbs
• 6 dates, pitted and finely chopped
• 2 large eggs, beaten
• 2 tablespoons sesame seeds
• 1 teaspoon Asian sesame oil
• Salt and freshly ground pepper
• 1 cup French green lentils
• 2 garlic cloves, crushed and peeled
• 2 thyme sprigs
• 1 cinnamon stick
• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons sherry vinegar
• 1 cup plain low-fat yogurt
• 2 tablespoons fresh lemon juice
• 1 tablespoon chopped mint
• 1 teaspoon finely grated lemon zest

Recipe

1. In a bowl, combine the ground turkey with the bread crumbs, dates, eggs, sesame seeds, sesame oil, 2 teaspoons of salt and 1/2 teaspoon of pepper. Cover and refrigerate for 1 hour.
2. Preheat the oven to 400°. Meanwhile, in a medium saucepan, cover the lentils, garlic, thyme and cinnamon stick with 2 inches of water; bring to a boil. Simmer over moderately low heat until the lentils are tender, about 25 minutes. Drain the lentils and transfer to a bowl; pick out and discard the seasonings. Stir the olive oil and vinegar into the lentils and season with salt and pepper.
3. Form the turkey mixture into 1-inch meatballs. Spread the meatballs on a lightly oiled large rimmed baking sheet. Bake for 20 minutes, or until browned on the bottom and cooked through.
4. Meanwhile, blend the yogurt with the lemon juice, mint and lemon zest, and season with salt and pepper. Serve the meatballs with the lentils and yogurt.

Thank you to Natasha from 5 Star Foodie and Laz from Lazaro Cooks! for hosting this month's 5 Star Cooking!

hosted by 5 Star Foodie & Lazaro Cooks!

The Return of the Halal Cart: Chicken & Rice

Chicken and Rice, Halal Cart Style

Many Christmases ago on a chilly winter night, I patiently waited on the corner of 53rd and 6th in Midtown Manhattan. Staring ahead, I saw our line wrapped around the block, all waiting to order "chicken and rice" from probably the most famous Halal cart in New York. The man in front of me nodded at me knowingly, "make sure you ask for both sauces." I did. It tasted amazing. Maybe it had more to do with the cold and the midnight hunger than anything else, but nevertheless, it was a street food I remembered.

For those of you that know what I am talking about (and for those of you that don't), it's time to bring back the delicious chicken and rice!

Chicken and Rice, Halal Cart Style
Adapted from Serious Eats
Serves 4-6 (or 2-4 if it's been too long since you've had it)
Ingredients
For the Chicken

• 2 tbsp lemon juice
• 1 tbsp chopped fresh oregano
• 1/2 tsp ground coriander
• 3 garlic cloves, roughly chopped
• 1/4 cup olive oil
• kosher salt and freshly ground pepper
• 2lbs boneless, skinless chicken thighs
• 1 tbsp of vegetable oil

For the Rice

• 2 tbsp of unsalted butter
• 1/2 tsp of turmeric powder
• 1/4 tsp of chili powder
• 1.5 cups of basmati rice
• 2.5 cups of chicken broth
• kosher salt and freshly ground pepper

For the Sauce

• 1/2 cup mayo
• 1/2 cup greek yogurt (plain)
• 1/2 tbsp sugar
• 2 tbsp rice vinegar
• 1 tsp lemon juice
• 1/4 cup chopped parsley
• kosher salt and freshly ground pepper

Recipe

1. Combine lemon juice, oregano, coriander, garlic and olive oil in a blender. Blend until smooth. Season marinade to taste with salt and pepper. Place chicken in a 1-gallon ziplock bag and add half of the marinade. Marinate chicken in fridge for at least 1 hour and up to 4 hours (it will get soggy if it's over 4 hours).
2. Heat oil in a large skillet over medium-high heat. Pat chicken dry and season with kosher salt and pepper. Add chicken pieces to skillet to brown, about 4 minutes. Flip and continue to cook until cooked through. Transfer to cutting board and let it cool for 5 minutes.
3. Melt butter in a large dutch oven and add chili powder and turmeric powder to cook for one minute. Toast rice in dutch oven for 4 minutes until lightly browned, stirring frequently.
4. Chop chicken pieces into 1-2 inch cubes. Place them in a bowl along with remaining marinade. Cover with plastic wrap and refrigerate.
5. Add chicken broth to dutch  oven and season with salt and pepper. Bring to a boil then simmer on medium low heat, covered, for 15 minutes without disturbing. Remove from heat and let it stand for 15 minutes (covered).
6. Mix sauce ingredients in a bowl and season with salt and pepper to taste.
7. Heat original chicken pan over medium heat and add chicken pieces to heat for a few minutes.
8. Serve chicken pieces over rice, with white sauce drizzled on top. Add tabasco for spice. Can also serve with sliced iceberg lettuce, tomatoes, and pita bread.  

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
Ingredients

• 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

Recipe

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.

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
Ingredients

• 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

Recipe

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.

Funghi misti, fontina, taleggio, and thyme

This is a pizza you have to try. Chef Nancy Silverton knows her cheese, and she definitely knows her pizza. She serves this at Pizzeria Mozza, but if you can't enjoy this at Hollywood, make it at home! Her recipe is in the Mozza Cookbook.

Funghi misti, fontina, taleggio, and thyme

The cheeses used to accompany the mushrooms are strong and aromatic. Taleggio is a semi-soft, washed-rind cheese from the Valtaleggio region.

Pizzeria Mozza @ Home

Funghi misti, fontina, taleggio, and thyme
from The Mozza Cookbook
Ingredients
for the Mushrooms

• Homemade pizza dough (see my Arugula Braised Pork Pizza dough recipe here)
• 1/4lb jumbo white mushrooms, cleaned and sliced 1/4 inch thick
• 1/4lb shiitake mushrooms, cleaned, stems removed, and sliced 1/4 inch thick
• 1 3-4oz portobello mushrooms, cleaned, stem removed, gills scraped out, sliced 1/4 inch thick
• 1/4 cup plus 2 tbsp of EVOO
• kosher salt and freshly ground black pepper

for the Pizza

• 1 tbsp of EVOO
• kosher salt
• 1oz fontina, cut into 1/2 inch cubes
• 1oz taleggio, cut into 1/2 inch pieces
• 1oz low-moisture mozzarella, cut into 1/2 inch cubes
• 1 tsp fresh thyme leaves
• wedge of Parmigiano-Reggiano, for grating

Recipe

1. Preheat oven to 400F. Combine mushroom slices on a baking sheet, drizzle with olive oil and season with salt and pepper. Toss mushrooms to coat them with seasonings. Spread them out in single layer on baking sheet and roast in oven for 8 to 10 minutes.
2. Prepare pizza dough. While it rests, turn oven temperature to 425F.
3. Pat dough onto pizza stone or pan using fingers dipped in EVOO. Brush rim of dough with olive oil and season entire surface with salt.
4. Scatter mushrooms all over pizza, leaving an 1-inch border without any topping. Scatter all cheeses over the mushrooms and sprinkle with thyme.
5. Bake pizza for 15 minutes. Served pizza with grated Parmigiano-Reggiano.

I served the pizza with a nice warm roasted carrot and kale salad. You can also try Chef Nancy Silverton's Burrata with Speck, Peas, and Mint. Enjoy!

Lazy Eggplant Parmesan

Eggplant Parmesan with Angel Hair

If you've sampled eggplant parmesans from different places, you probably noticed that they tend not to resemble one another. Each component varies greatly - from the thickness of the eggplant slices to the proportion of cheese to sauce. If you want it saucy and gooey, cut thinner eggplant slices. If you want it crunchy and crispy, cut thicker eggplant slices and fry them longer. I made mine more of the gooey version, but it's really all up to you!

Eggplant Parmesan
from Simply Recipes
Serves 8
Ingredients

• 2 lbs (about 2 large) eggplants
• Kosher salt
• 1 28-oz can whole peeled tomatoes
• 1 clove garlic, peeled and minced
• Olive oil
• Freshly ground black pepper
• 1/2 cup all-purpose flour
• 1/2 cup fine dry breadcrumbs
• 4 large eggs, beaten
• 1 1/2 lbs of fresh mozzarella cheese, sliced into 1/4 inch rounds
• 1 cup grated high quality Parmesan cheese
• 1 packed cup fresh basil leaves

Recipe

1. Cut eggplants lengthwise into 1/4 inch slices. Arrange one layer in the bottom of a large colander and sprinkle evenly with salt. Repeat with remaining eggplant. Weigh down the slices with a couple of plates and let drain for 2 hours. This would somewhat dehydrate the eggplant slices and avoid excess moisture during cooking. 
2. Combine tomatoes, garlic and 1/3 cup olive oil in a food processor. Season with salt and pepper to taste and set aside.
3. When eggplant has drained, press down on it to remove excess water, wipe off the excess salt, and lay the slices out on paper towels to remove all the moisture. Preheat oven to 350F.
4. In a wide bowl, combine and mix flour and breadcrumbs.  Pour beaten eggs into another wide bowl. Place a large, deep skillet over medium heat, and pour in half an inch of olive oil. When oil is shimmering, dredge the eggplant slices first in the flour mixture, then in the beaten egg. Working in batches, slide coated eggplant into hot oil and fry until golden brown on both sides, turning once. Drain on paper towels.
5. In the bottom of a 10x15 inch glass baking dish, spread 1 cup of tomato sauce. Top with one third of the eggplant slices. Top eggplant with half of the mozzarella slices. Sprinkle with one third of the Parmesan and half of the basil leaves.
6. Make a second layer of eggplant slices, topped by 1 cup of sauce, remaining mozzarella, half the remaining Parmesan, and all of the remaining basil. Add remaining eggplant, and top with the remaining tomato sauce and Parmesan.
7. Bake until cheese has melted and the top is slightly brown, about 30 minutes. Allow to rest at room temperature for about 10 minutes before serving. Serve with pasta.

Black Velvet: a Japanese Beef Curry

Do you have a dish that you have always dreamt of perfecting? I do! In my case, it is Japanese Curry.

Japanese Beef Curry

Japanese beef curry is a well-balanced velvety curry dish that has layers of flavors, without one single flavor overpowering the rest. The easiest and most common way of making Japanese curry is to buy a good pre-made curry base and mix with sauteed vegetables and meat. But of course, the more challenging the better, right? ;) I tried a lot of recipes before developing my own version. I am happy to finally arrive at this Japanese Beef Curry.

Jason's Bowl

Japanese Curry
Serves 4-6
Ingredients

• 1lb beef chuck, cut into 1-2" pieces (can substitute other meats)
• Salt and pepper
• 1/2 cup of flour, separated
• 2 tbsp of oil
• 4 tbsp of butter, separated
• 1 onion, chopped
• 1 clove of garlic, minced
• 2.5 tbsp of curry powder
• 1 tbsp of tomato paste
• 1 tsp of minced ginger
• 1 cup of red wine (I used a Bordeaux blend, Merlot would work well too)
• 2 cups of beef broth
• 2 cups of chicken broth
• 1 bay leaf
• 1/2 small peeled, pureed, apple
• 2 large carrots, peeled and cut into chunks
• 1 large potato, peeled and cut into chunks
• 3 tbsp of butter
• 1/2 tsp of cayenne pepper
• 1 tbsp ketchup
• 1 tbsp worchestershire sauce
• Jasmine rice, for serving
• Cilantro, for garnish

Recipe

1. Season beef chuck pieces with salt, pepper, and flour. Shake off excess flour. Heat oil in a large Dutch oven and brown beef on all sides. Remove beef and set aside.
2. Add 1 tbsp of butter to the Dutch oven and reduce heat to medium-low. Add onions and a dash of salt. Cook onions until caramelized (about 30 minutes).
3. Add minced garlic, 1/2 tbsp of curry powder, tomato paste, and minced ginger. Mix well. Add beef and red wine. Bring to a boil and let it reduce until you have about 1/3 of the original mixture. Add beef broth, chicken broth, bay leaf, and apple to Dutch oven. Bring to a boil and reduce heat to low. Cover and let it simmer for 3 hours.
4. 40 minutes before beef is done, parboil carrots and potatoes (about 10 minutes). Add them to Dutch oven to simmer with beef for the last 30 minutes.
5. For the roux, melt 3 tbsp of butter over medium-low heat in a small saucepan. Add 1/4 cup of flour and 2 tbsp of curry powder, stirring until you have a thick paste. Add cayenne pepper and fresh ground pepper, incorporating them into the roux. Add ketchup and worchestershire sauce to saucepan. Continue to cook until paste starts crumbling. Remove from heat and set aside until meat and vegetables are ready.
6. Ladle some broth from Dutch oven into the paste mixture and stir until dissolved and well incorporated. Now add the roux mixture back into the Dutch oven, stir well to thicken the curry. Garnish with chopped cilantro. Serve hot, over rice.

Harvest to Heat: Tacos with Greens and Seared Onions

As you may already know, I am currently in love with the Harvest to Heat cookbook. I made the Burrata with Speck, Peas, and Mint, a Chef Nancy Silverton creation, and it tasted fantastic.

Tacos with Greens and Seared Onions is a dish by Chef Rick Bayless of Frontera Grill, Chicago. This tastes so familiar, almost like a childhood meal, yet so different at the same time. It's clean and flavorful.

Tacos with Greens and Seared Onions

I served grilled fajitas with bell peppers on the side as another taco filling option. Such a fun meal for the weekend!

Tacos with Greens and Seared Onions
Ingredients

• 8 to 10 corn tortillas
• coarse salt
• 9 cups loosly packed, stemmed lamb's quarters (or 6 cups of chard leaves sliced 1/2 inch thick)
• 1 tbsp of olive oil
• 1/2 lb of shiitake mushrooms, sliced
• 1 medium white onion, sliced
• 3 cloves of garlic, chopped
• 3/4 cup of chicken broth
• 1/2 cup crumbled feta cheese
• 3/4 cup Chipotle Tomatillo Verde Salsa* for serving (see below)
• fresh cilantro sprigs

Recipe

1. Wrap tortillas in a kitchen towel and put it in a steamer (with boiling water). Cover and steam for 1 minute. Turn off heat and let stand for about 15 minutes.
2. Bring salted water to a boil in a large pot and add the greens to cook until barely tender (1-2 minutes for lambs' quarters and 1-2 minutes longer for chard). Drain and cool. Roughly chop and set aside.
3. Heat oil in a large skillet over medium-high heat. Add mushrooms and cook for 5 minutes. Add onions and cook for another 5 minutes. Add garlic and fry for 1 minute. Add chopped greens, broth, and salt to taste. Cook for 3 minutes. 
4. Serve warm tacos with cooked greens, cheese, salsa, and cilantro (and a side of fajitas if you prefer).  

*Toast 3 large cloves of unpeeled garlic in a skillet over medium heat for 10 to 15 minutes until slightly blackened. Let cool, slip off skins and chop. Turn broiler on high and broil 5 to 6 medium tomatillos about 4 inches from the broiler for about 5 minutes. Turn them over and roast the other side. Let cool. Scrape tomatillos and any juices accumulated into a food processor. Add garlic and puree mixture. Transfer to a small bowl and stir in 3 to 6 canned chipotle chiles in adobo (stemmed and finely chopped) along with 3 tbsp of water to give salsa a nice consistency. Season with 1/2 tsp of salt and 1/4 tsp of sugar.  

Today's Bento: Oxtail Stew, Steamed Rice & Chile-Hot Edamame

Bento basically refers to a lunch box. Most of us probably have some sort of memories associated with packed lunches (hopefully positive ones). Thanks to mom, mine was almost always tasty. My bento usually consisted of rice, meat or seafood, and vegetables. Then, I got a little box for fruit. If you were to make yourself a bento, what would be in it? I know. Hard question.

Here was mine today, and I think I chose well. If you've never tried oxtail stew before, I invite you to try this recipe. It's easy and tasty!

Oxtail Stew & Edamame Bento
served with steamed rice

Oxtail Stew & Edamame Bento
Serves 4
Ingredients
Oxtail Stew

• 1.5lb of oxtails (if you get it from the butcher, ask for oxtails cut into segments)
• Salt and pepper to taste
• Olive oil
• 1/2 medium yellow onion, chopped
• 1 cup of red wine
• 1 cup of beef stock
• 2 whole cloves of garlic (peel still on)
• Pinch of thyme
• Half a bay leaf
• Cilantro (optional, for garnish)

Chile-Hot Edamame

• 1/2lb fresh edamame
• 1 tbsp of peanut oil
• 2 dried red chiles
• 2 garlic cloves, thinly sliced
• 1/4 tsp of star anise pieces
• 1/2 tsp of salt
• 1 cup of chicken broth

Rice

• 4 cups of cooked white rice

Oxtail Stew

Recipe

1. Heat olive oil in a large Dutch oven over medium high heat. Season oxtails (make sure oxtails are patted dry) with salt and pepper. Brown meat on all sides in the Dutch oven. Place oxtails on a plate and set aside. 
2. Turn down heat to medium. Cook chopped onions in oven until browned (about 5 minutes). Add back oxtails, wine, stock, garlic, bay leaf, thyme, and 1/2 tsp of salt. 
3. Bring to a simmer and reduce heat to low. Cover and cook for 3 hours, until meat is tender. 
4. Skim off fat from the surface or refrigerate overnight and discard fat layer the next day. (If you are reheating the next day, reheat first before proceeding.) Remove oxtails from Dutch oven and cook down liquid by half over medium-high heat. Add back oxtails and let oxtails simmer with thickened sauce for 30 minutes. Serve hot. 

Chile-Hot Edamame

Recipe from LA Times

Recipe

1. Peel and rinse edamame under cold water, drain and set aside.
2. Heat a wok over medium-high heat. Add the oil, swirl it around in the pan and heat until hot. Add chiles and garlic and stir-fry until aromatic (about 30 seconds). Add edamame and star anise and fry for 1 minute. 
3. Add the salt and broth and bring to a boil, then reduce the heat and simmer until the beans are very tender, about 7 minutes. Serve in bento with oxtail stew and white rice. Garnish with cilantro if desired.

Meatloaf with Red Wine Braised Cabbage

This may sound like a thanksgiving dinner, but it is a tasty and satisfying weekend dinner anytime of the year. I recommend cooking the cabbage first to let it simmer on low heat while you prepare and cook the meatloaf.

Meatloaf with Red Wine Braised Cabbage

Meatloaf
Adapted from Good Eats Meatloaf
Serves 6 to 8
Ingredients
Meatloaf

• 6oz of garlic flavored croutons
• Spices: 1/2 tsp of black pepper, 1/2 tsp of cayenne pepper, 1 tsp of chili powder, 1 tsp of dried thyme
• Vegetable mixture: 1/2 onion (roughly chopped), 1 carrot (peeled and broken), 1/2 red bell pepper (roughly chopped), 3 cloves of garlic (peeled and pressed lightly)
• 18oz of ground turkey
• 18oz of ground beef
• 1 1/2 tsp of kosher salt
• 1 egg

Glaze

• 1/2 cup of ketchup
• 1 tsp of chili powder
• Dash of worcestershire sauce
• Dash of tabasco
• 1 tbsp of honey

Recipe

1. Preheat oven to 325F. In a food processor, combine croutons and spices. Pulse until the mixture is fine. Set the mixture in a large bowl. 
2. Combine the vegetable mixture in the food processor and pulse until the mixture is fine but not pureed. Add to the bowl with spices. 
3. Add ground meat, kosher salt, and egg into the large bowl. Mix until well incorporated. Pack this mixture into a 10 inch loaf pan and turn it over onto a parchment-lined baking sheet.
4. Bake meatloaf in the oven. Meanwhile, combine glaze ingredients and brush sauce over the meatloaf after the meatloaf bakes for about 10 minutes. Continue baking for another 35 minutes. Make sure to check meatloaf internal temperature to ensure that it's cooked thoroughly.

Red Wine Braised Cabbage

Adapted from LA Times

Serves 6 to 8

Ingredients

• 2 tbsp of butter
• 1/4 cup of finely chopped shallots
• 1 cup of peeled and diced gala apple
• 1 medium red cabbage, cored, toughly leaves removed, and thinly sliced
• 2 tbsp of apple cider vinegar
• 1 cup of dry red wine (I suggest a Pinot Noir)
• 1 tbsp of honey
• Salt and pepper
• 4 sprigs of thyme
• 1 tsp of caraway seeds, toasted
• 1 cup of chopped almonds, toasted

Recipe

1. In a large Dutch oven, melt butter over medium-low heat. Add shallots and apple and cook for 5 minutes until softened.
2. Add cabbage, 3/4 cup of red wine, vinegar, honey, and 1 tsp of salt. Add thyme sprigs. Cover the pot, turn the heat to low, and bring to a slow simmer. Simmer for 1 hour while stirring occasionally to ensure the cabbage does not stick to the pan. 
3. Stir in an additional 1/4 cup of red wine halfway through cooking and add additional water throughout cooking if cabbage becomes dry (though you shouldn't need to). 
4. Season cabbage with salt and pepper to taste. Add caraway seeds and stir in chopped almonds. Serve alongside a slice of meatloaf.  

The Pork Trilogy III: Arugula Braised Pork Pizza

Here comes volume 3! You have now braised the pork from Volume I and made some delicious mouthwatering waffled french toast sandwiches. Take what's left of the braised pork and make a homemade pizza to share.


Arugula Braised Pork Pizza

Arugula Braised Pork Pizza Makes one 12-16 inch pizza
Ingredients

Pizza Crust

• 1 cup of warm water
• 1 tbsp of white sugar
• 2 1/4 tsp of active dry yeast
• 3 tbsp of olive oil
• 1 tsp of salt
• 2 1/2 cups of all purpose flour

Pizza Topping

• 1 cup of beer braised pork
• 1/2 cup of tomato sauce
• 10 slices of mozzarella cheese (I cut half a mozzarella ball into 10 slices)
• 1/2 cup of toasted and crushed almonds
• 1 cup of baby arugula
• Arugula dressing: 1/2 tbsp of olive oil, 1/2 tsp of lemon juice, a dash of salt and pepper

Recipe

1. Stir water, yeast, and sugar together until dissolved. Add the olive oil (3 tbsp) and the salt. Stir in the flour until well blended. Let dough rest for 10 minutes.
2. Preheat oven to 425F. Pat dough into pan or on to a pizza stone using fingers dipped in olive oil.
3. In a shallow bowl, mix pork and tomato sauce. Cover tightly with plastic wrap and microwave for 5 minutes.
4. Toast almonds, if you haven't already.
5. Top pizza with pork and tomato mixture. Then sprinkle the crushed almonds over the mixture. Top with slices of mozzarella cheese.
6. Bake the pizza for 15 to 20 minutes. Meanwhile, toss arugula with arugula dressing. When the pizza is done, just top it with arugula salad and serve.

The Pork Trilogy II: Waffled French Toast Sandwich

So assuming you have leftovers from that amazing beer braised pork (for those of you that missed my recipe for the delicious braised pork shoulder, please read Pork Trilogy Volume I), how about making a waffled french toast sandwich with pork shoulder, red sauce, and cheddar cheese? Serve it with a warm barley and kale salad with roasted pears and candied prosciutto.

Waffled French Toast Sandwich
with Red Sauce, Beer Braised Pork, and Cheddar Cheese

Waffled french toasts are perfect for this sandwich because they don't get soggy from cheese and sauce and they add texture to the tender braised pork.

Warm Barley and Kale Salad with Roasted Pears and Candied Prosciutto
served with Waffled French Toast Sandwich

Waffled French Toast Sandwich

Serves 2-4

Ingredients

• 3 eggs
• 1 cup of milk
• 1/2 tbsp of cajun powder
• 1/2 tsp of salt
• Nonstick cooking spray for waffle maker
• 4 slices of white or wheat bread
• 2 cups of shredded pork shoulder
• 1 cup of tomato sauce
• 1/2 cup of shredded cheddar cheese (or 2 thick slices)

Recipe

1. Preheat waffle maker on medium-high heat. Preheat an oven to 200F. 
2. In a large bowl, whisk the eggs until frothy. Add milk, cajun powder, and salt and whisk until blended.
3. Dip 1 bread slice into the egg mixture and soak, turning once, 20 seconds per side. Repeat this with all bread slices. Spray the wells of the waffle maker with nonstick cooking spray. 
4. Place 1 bread slice in each well of the waffle maker and close the lid. Cook the bread until golden brown and crisp, about 7 minutes. Transfer the french toast to a wire rack set on a baking sheet and keep warm in the oven while you prepare the pork.
5. Mix shredded pork with tomato sauce in a shallow microwavable dish. Coat pork evenly and spread it out in the dish in a shallow layer. 
6. Sprinkle or layer cheese on top of the tomato pork mixture.
7. Cover tightly with plastic wrap and microwave for 5 minutes.
8. Using a large spatula, gentle separate a square chunk of the pork mixture (about the size of the bread) and place it on a slice of waffled french toast. Top the sandwich with another slice of waffled french toast. Repeat this for the other sandwich. If desired, cut the sandwich into 2 triangles with a sharp knife. Serve with a side salad or on its own.  

I served the sandwich with a warm barley and kale salad with roasted pears and candied prosciutto. It was absolutely amazing. You can find the recipe here at LA Times. 

1967 NY Times: Veal Chops Beau Séjour

New York Times' recipes are ones that people preserve, whether they are from newspaper clippings or handwritten notes. NY Times has been publishing recipes since the 1850s! Amanda Hesser from NY Times had a brilliant idea six years ago to collect the best of the best for a big community cookbook - The Essential New York Times Cookbook.

Among the collection of classic recipes, I saw Veal Chops Beau Séjour that was released in 1967. A reader wrote to the NY Times, "I'm still using the original copy from the paper, now deep yellow with age, fragile, held together with Scotch tape." I don't know what it was, but it made me want to try it almost immediately.

Veal Chops Beau Séjour

I served the veal chops with a light lemon arugula salad and Welsh Rabbit mac n' cheese.

for the Lemon Arugula Salad... 
Whisk together 1/6 cup of grated Parmigiano-Reggiano cheese, 2.5 tbsp of olive oil, 1 tbsp of fresh lemon juice, and 1/2 tsp of grated lemon peel for the lemon vinaigrette. Toss with 2 cups of baby arugula.


for the Welsh Rabbit mac n' cheese...
Make Welsh Rabbit (see the recipe here). Mix with cooked rotini pasta. Bake for 20-30 minutes in a preheated 350F oven.

Veal Chops Beau Séjour
Adapted from the NY Times (I mainly revised the servings from 6 to 4)
Servings: 4

Ingredients

• 4 French-Cut Veal Chops (if it's not frenched already, ask your butcher to do this for you)
• Flour
• 1/4 cup of olive oil
• 4 tbsp of unsalted butter
• 4 peeled cloves of garlic
• 2 small bay leaves
• 1/2 tsp dried thyme
• Salt and fresh ground black pepper
• 2 tbsp of red wine vinegar
• 1/2 cup of chicken stock

Recipe

1. Lightly dredge the chops on all sides in flour. In a lidded skillet large enough to hold all 4 chops, heat the oil and 3 tablespoons of the butter. Brown the chops on all sides, 8 to 10 minutes total.
2. Scatter the garlic cloves around the chops. Cut each bay leaf in half. Place 1 piece on each chop. Add thyme, salt and pepper. Cook the chops, tightly covered, over moderate to low heat for about 20 minutes, or until they are cooked through and the natural sauce in the skillet is syrupy. Transfer the chops to a hot serving dish and keep warm. Leave the garlic and bay leaves in the skillet.
3. Add the vinegar to the skillet and cook over medium-high heat, stirring, until it has evaporated. Add the stock and ¼ cup water and reduce to your liking. Check the seasoning. Turn off the heat and swirl in the remaining tablespoon of butter. Pour the sauce over the chops and garnish each chop with 1 clove of garlic and 1 piece of bay leaf. Serve immediately. 

A Different Kind of Italian Dinner

Italians know how to cook. They really do. They know how to bring out a particular flavor and they know the right amount needed.

Sweet Italian Sausages and Roasted Grapes Salad

Over the weekend, I picked up a cookbook by Julia della Croce - Italian Home Cooking. In the book, she introduces her favorites of traditional Italian recipes. The first recipe I wanted to recreate was her Sauteed Sweet Pork Sausages with Roasted Black Grapes. Although she suggested the dish to be served with polenta, I decided to balance the richness of the sausages with a spring salad and some brown rice instead.

Sweet Pork Sausages and Roasted Grapes Salad
Adapted from Italian Home Cooking by Julia della Croce


Ingredients

• 5 Italian sweet sausages
• 1/2 cup of water
• 1/4 lb of red grapes, stripped from stems (choose small ones that are firm and ripe)
• Cooking spray
• 1 cup of cooked brown rice
• Spring greens (for salad) 4oz
• Balsamic dressing (1/4 cup of extra virgin olive oil, 1 tbsp of balsamic vinegar, 1 clove of chopped garlic, 1/4 tsp of salt, 1/4 tsp of pepper)

Recipe

1. Use a sharp knife to poke a few holes in the sausages before cooking them. Put sausages and water in a dutch oven over medium heat. When water has evaporated and sausages begin to color (about 12 minutes), reduce heat to medium low and continue to cook for 20 minutes until browned and cooked through. Prick them once or twice (not too much) to release excess fat. 
2. Preheat oven to 375F. Wash grapes and dry them well. Coat grapes with some cooking spray and roast in oven in a single layer for 15 minutes. 
3. Make salad dressing and toss with spring greens. 
4. Place some salad on a plate and add a few small scoops of brown rice. Add sausage (or sausages) and grapes to plate. Serve hot.

Serves 2-4

Weeknight Gratin: Spicy Italian Sausage & Kale

It's finally Friday! It has been a long week, but nevertheless, I made it. I wanted to make a simple one-pot dinner for the two of us tonight. I wanted to eat, share stories, catch up, and enjoy the start of a weekend. We did exactly just that, followed by a scoop of our favorite gelato from Melt.

Spicy Italian Sausage & Kale Gratin

This recipe from LA Times caught my eye a couple weeks ago, but I had forgotten about it until today. It was delicious like a childhood favorite, crunchy like a fresh salad, and creamy like a cheesy casserole.

Spicy Italian Sausage & Kale Gratin
Adapted from LA Times

Ingredients

• 2 tbsp of olive oil
• 1lb of spicy Italian Sausage (casings removed and crumbled)
• 1/3 cup of dry white wine
• 2 bunches of kale, torn into large pieces
• 1/2 cup of butter
• 1/3 cup of flour
• 2 cups of milk (I used nonfat milk and it tasted fine)
• 4 ounces of shredded mozzarella cheese (I used part-skim and low-moisture, it worked out well)
• 1 cup of freshly grated Parmigiano-Reggiano
• 1 cup of bread crumbs
• 3 tbsp of melted butter
• 1 tbsp of minced fresh herbs (I used oregano, basil and thyme)
• 1 puff pastry sheet (optional)
• Egg mixture (1 egg + 1 tbsp of water) for puff pastry (optional)

Recipe

1. Preheat the oven to 350F.
2. In a large, heavy-bottomed saute pan, heat the olive oil over medium-high heat. Stir in crumbled sausage and cook until browned and cooked through, about 5 minutes.
3. Add the wine and cook, scraping flavors from the bottom of the pan. Continue to cook until the wine reduces and is mostly evaporated, 1 to 2 minutes. Lower heat to medium.
4. Stir in the kale, a handful at a time, and stir with sausage until it begins to wilt and turn bright green. Continue adding kale until it is all added and is just wilted. Be careful not to overcook the kale. Remove from heat and set aside. 
5. In a large saucepan, melt 1/2 cup of butter over medium heat. Whisk in the flour to make a roux. Slowly add the milk, whisking constantly to prevent lumps. Bring the mixture to a simmer, whisking frequently, and reduce heat to a gentle simmer and cook for 10 minutes. 
6. Mix the mozzarella into the sauce until the cheese is just melted and the sauce is smooth. Using a slotted spoon, add the kale and sausage. It will be a little sticky but try to incorporate the cheese sauce well with the kale and sausage. Remove from heat.
7. Spoon mixture into a gratin dish. 
8. In a medium bowl, combine Parmigiano-Reggiano, bread crumbs, and herbs. Pour over melted butter and stir until butter is evenly distributed to form topping.
9. Sprinkle topping over kale and sausage mixture. I added long flat strips of puff pastry sheets across the top of the gratin dish to form a crust. If you prefer to have a crust, brush the strips lightly with egg mixture. 
10. Bake until golden brown and bubbly, about 30 minutes. 

It's the Unforgettable Chicken Marbella

The Silver Palate Cookbook is famous for its exotic Chicken Marbella, marinated first overnight in prunes, capers, olives, garlic, oil, and herbs, then baked with sprinkled brown sugar and some white wine. I am not a huge fan of capers, so I adapted the recipe and concentrated on bringing out the flavors of olives and garlic. This easily prepared dish will make any night memorable - it is so good.

Chicken Marbella - a variation
Served with Bread Salad with Tomato and Argula

I prepared a Bread Salad with Tomato and Arugula (recipe can be found here on LA Times) that went perfectly with the light and tender chicken.

Chicken Marbella (a variation)
Serves 5-8
Ingredients

• Chicken Picnic Pack (~5lb bone-in, skin-on chicken legs and thighs)
• 1/2 head of garlic, minced
• 2 Tbsp of dried oregano
• Salt and pepper to taste
• 1/4 cup of red wine vinegar
• 1/4 cup of olive oil
• 8 large garlic stuffed green olives, cut in half, with 2 Tbsp of juice
• 1/4 cup of brown sugar
• 1/2 cup of white wine
• 2 Tbsp of Italian parsley, chopped

Recipe

1. In a large shallow baking dish, combine chicken pieces with oil, vinegar, olives and juice, garlic, oregano, and salt and pepper. Cover and marinate overnight.
2. Preheat oven to 350F. Spoon marinade over chicken pieces and sprinkle evenly with brown sugar. Pour white wine around chicken pieces. 
3. Bake for 1 hour. With a slotted spoon, transfer chicken and olives to a plate and spoon pan juices over the chicken. Sprinkle some parsley on top and serve.