I guess it’s a bacon-and-greens kind of month. This one is a super easy weeknight dinner from the April 2014 issue of Food Network Magazine. It’s amazingly substantial without using many ingredients, which I always appreciate.
This was a totally improvised dish inspired by the amazing brussels sprout frittata recipe I found last winter in Food and Wine. I actually made this not long afterwards, and I’ve made it once or twice since. I am creative in many ways, but improvising recipes usually isn’t one of them. This is an exception!
Short ribs, short ribs, short ribs. Another amazing short rib recipe from the November ’13 issue of Food & Wine. It was a good meat issue. I’m finally getting around to posting this after making it way back in March or April. It was delicious. Maybe not as delicious as the Bourguignon, but it was also a little less involved. More manageable on a weeknight. And I rarely cook anything with port, it was yummy.
2 tablespoons extra-virgin olive oil
3 pounds well-trimmed boneless beef short ribs, cut into 1 1/2-inch pieces
Freshly ground pepper
2 large Spanish onions, very thinly sliced
3 medium carrots, cut into 1/2-inch chunks
1 cup ruby port
1 1/2 cups dry red wine
Adam’s birthday was a couple of weeks ago, and Hannah was a huge help making his birthday cake. Every year I make a roast chicken dinner for him and bake a three-tiered devil’s food cake with vanilla buttercream. This year Hannah helped with the cake. Baking with her always requires a little project management, but baking a three-tiered cake required a little more.
A few years ago, when I first started canning, I put up some apple pie filling. It was fine, but the apples were so mushy by the end of the canning process that they practically disintegrated in a baked pie.
I didn’t try again until last fall, when I read a whole bunch of recipes for canning apple pie filling in the hopes of finding the one that would work.
It has been a week, and for dinner I had two slices of cold pizza scarfed down while manning the book fair cash register at Back to School Night. I am suddenly starving, but I can’t eat this late without repercussions. So, let’s talk about Roasted Chicken Breasts with Preserved Lemon instead. That’ll help.
When I made this weeks ago I was too busy eating it to actually take a picture of the finished product, but you can see from the above photo that the chicken was slathered in amazingly good goodness. This was another summer recipe from The Splendid Table’s How to Eat Supper. I made 2 breasts instead of 6, but I only halved the rest of the recipe. A third of a third was just more than I could calculate while hungry (which I almost always am when cooking). Hungry math is just bad math.
1/4 to 1/2 preserved lemon (rinse it lightly)
1/6 cup extra-virgin olive oil (I eyeballed half of a 1/3 measuring cup)
1/4 cup fresh coriander (cilantro) leaves
1 large garlic cloves
1/2 “generous” tsp whole cumin seeds
2 large bone-in, skin-on
Freshly ground black pepper
I’m not going to show the final photos I took of this dish, because it is just a sticky, saucy, delicious mess. I’ll leave it with the cleaner looking photo of the chicken and onions, but know that after that point I covered this dish in the amazing sauce until it was unrecognizable and absolutely not pretty. But pretty is skin deep, and delicious is to the bone.
Again, this year was the summer of The Splendid Table’s How to Eat Supper. This is a famous Filipino dish, and I did use breasts instead of thighs (still cannot convince Adam that chicken thighs are worth considering). But the overnight marinading and the sweet and vinegary sauce are just pretty amazing, and this is a cuisine I haven’t tried before. I’m really glad I did.
1/4 cup soy sauce
10 large garlic cloves coarsely chopped
1 Tbsp fresh-ground black pepper
1-1/4 cups Filipino palm vinegar, cider vinegar, or white distilled vinegar ***I used cider vinegar
1 cup whole canned tomatoes with their liquid
2 bay leaves, broken
3 lbs. (about 8) bone-in, skin-on chicken thighs ***Still can’t convince Adam to try thighs, I did skin-on, bone-in breasts instead
Extra virgin olive oil
2 medium onions, sliced thin
2 whole scallions sliced thin (optional)
We’ve picked so. many. peaches this summer, you guys. Hannah and I went once in early August, and the peaches were gorgeous but not ripe yet. I attempted to make a disastrous batch of roasted peach butter with them and then gave up on the lot. We went again the week before last, and the peaches were ripe and totally glorious. We’ve been doing things. And we still have more peaches to deal with. Our freezer will be overflowing with this summer’s goodness well into the winter (happy dance that we bought a stand-alone freezer for the garage this year!).
Adam wasn’t sure about the texture of this jam, but I’m surprised by how much I love it. Usually he’s the bigger raspberry fan. Some vanilla extract, some cinnamon, and a splash of chocolate balsamic vinegar just sent this one into My-New-Favorite territory (also, it’s not seedless).
Still catching up on some summer posts, and I’ve still got some of these sour cherries in our freezer. Hannah positively loved cherry picking. As much as she complained about the strawberries, I couldn’t drag her away from the sour cherries. That precious short season, it’s like magic. We packed our bucket with fruit.