Category: Food
portbeefstew

Short ribs, short ribs, short ribs. Another amazing short rib recipe from the November ’13 issue of Food & WineIt 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
Salt
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

Read more on Portuguese Beef Stew with Ruby Port…

how to bake 1

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.

Read more on How to Bake a Cake with a Two-Year-Old…

apple pie filling

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.

Read more on Apple Pie Filling Part Deaux…

preserved lemon mixture

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 SupperI 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

Read more on Roasted Chicken Breasts with Preserved Lemon…

chicken adobo

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 SupperThis 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)

Read more on Chicken Adobo…

Peaches

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!).

Read more on Peaches!!!…

Black Raspberry Jam with Cinnamon

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).

Read more on Black Raspberry Jam with Cinnamon…

cherry picking 1

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.

Read more on Sour Cherry Picking…

strawberry basil jam

…is very, very late in arriving. I know, strawberry season has been over for 2 months in NJ. But, it was a great season around here, and there are always frozen strawberries (which I am seriously considering for one of the amazing jams I made too little of). So, this is what we did this year.

Read more on This Year’s Strawberry Season Post…

North Shore Shrimp Scampi

I can’t even, you guys.

The Splendid Table’s How to Eat SupperMy favorite cookbook this summer, and this is another reason why. One of my biggest regrets about our trip to Hawaii a few years ago was that we never managed to time a visit to a shrimp truck. We saw them everywhere and just never made it to one. They were closed, or we’d just eaten somewhere else, or they looked really shady. But I still think about them, and I will imagine that they taste exactly like this until we get back there to try them.

Garlicky. Lick-your-fingers good. Swimming in wine, lemon, and butter. Somehow the best thing to eat on a hot summer night with some rice. I totally get it now and wish I’d eaten these at every truck we saw. Make sure you leave time for them to marinate overnight.

North Shore Shrimp Scampi
Serves 3 to 4

For the marinade:
1/3 cup extra-virgin olive oil
1 Tbsp fresh lemon juice
6 or 7 large garlic cloves, minced
1/4 tsp salt
1/4 tsp fresh-ground black pepper
1-1/2 lbs. raw extra-large or jumbo shrimp, shelled and deveined

For cooking:
3 Tbsp butter
Salt and pepper
1/4 cup dry white wine
Juice of 1/2 large lemon
2 Tbsp fresh parsley leaves, chopped Read more on North Shore Shrimp Scampi…

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