Tag: recipes
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)

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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!).

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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).

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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…

tarragonchicken

Truth be told, this has not been the Summer of Cooking. I’ve been making a lot of tried-and-true favorites, and we’ve also just been foraging for food when we’re hungry. Turning on the oven in July feels anathema to me. I don’t remember if I was always this averse to summer cooking, but it’s been bad this year.

When I have been trying new things that require heat, and that aren’t pie or jam, I’ve been cooking almost exclusively out of The Splendid Table’s How to Eat SupperI bought this gorgeous book years ago on a recommendation from a blog somewhere (I had never heard of the famous show before), and I’d always wanted to delve into it. But, at the time, I didn’t think my cooking skills were up to par. I’m not sure why that was because these recipes are pretty accessible. And insanely elegant (except when plate them because I am awful at plating). This was one of the first recipes I tried; perfect, delicious chicken in the most amazing bath of braised leeks in under 30 minutes. And the tarragon is just right. So. Good.

Jerry Traunfeld’s Tarragon Chicken Breasts with Buttery Leeks
Serves 4

2 cups thin-sliced leeks, white and green parts
2 cups chicken broth
4 Tbsp unsalted butter
4 boneless, skinless chicken breasts
Kosher salt and fresh-ground black pepper
2 tsp fresh lemon juice
2 Tbsp coarse chopped tarragon leaves

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sausagepenne

I haven’t posted a recipe since March 30th (!!!!). What have I been doing for two-and-a-half months?! It’s not like I haven’t been in the kitchen. But I haven’t been trying as many new things, and what I’ve been trying I haven’t been posting. I’ve made a few recipes without taking any photos at all! I do not even recognize myself. A new meal without accompanying photography is like Christmas without Santa, right? RIGHT??

I’m coming out of my cooking writeup funk and am catching up on a bit of a backlog. But I may save some of them for fall; suddenly recipes I made in the dead of winter don’t seem so appealing in mid-June. This one, however, is a crowd pleaser anytime.

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shortribbourguignon

I made this gem from the November ’13 issue of Food & Wine way back in January on a cold night. I didn’t realize I’d never posted this one! It was phenomenal. I have been a little obsessed with short ribs lately. I’ve been making this soup somewhat regularly, and I have two other great short rib recipes to post soon. Of course I’ve made Bourguignon before, but never with short ribs, and I may never make it any other way from this day forward until the end of days. It was that good. But the original recipe does have mushrooms, which are a no-go in this house, so I just skipped that step.

Side note: when I searched here for all of my short rib recipe attempts, I came across this one from 2008 that I’d completely forgotten about. I was such a rookie with “fancy cooking.” It’s kind of adorable how bad the photos are. Good notes on that cookbook, though.

5 pounds trimmed boneless beef short ribs, cut into 2 1/2-inch pieces
9 carrots—5 cut into 2-inch pieces, 4 cut into 1-inch rounds
5 celery ribs, cut into 2-inch pieces
5 medium onions, quartered
10 garlic cloves
One 750-milliliter bottle dry red wine
Salt
Freshly ground pepper
1/4 cup extra-virgin olive oil
6 cups beef stock
1 pound meaty slab bacon—half cut into 1/4-inch-thick lardons, half cut into 2-inch pieces
3 bay leaves tied with 15 thyme sprigs
2 pounds stemmed button mushrooms
Chopped flat-leaf parsley, for garnish

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gfbirthdaywhoopies

I should preface this post by stating that this is the first gluten-free recipe I’ve ever made (at least knowingly). I have nothing to compare these to, so I’m not sure if the issues I had with texture are common? Flavor-wise I think these were okay. I made a batch of them for Hannah’s birthday party; I just wanted to have something on hand for any kids (or parents) who don’t eat gluten. Who wants to go to a party and not be able to eat any desserts?

So, I have to credit my book Whoopies! here. This is where I found the recipe, and this is really what gave me the idea to include something GF in the party goodies. And they did get eaten (some, but not all of them). My main issue was the texture; it was like the surface of the moon. But they were soft inside, just not wonderfully smooth chocolate orbs of awesome on the outside. They looked…homemade. Gluten-free folks, is this typical? Are there tricks for the texture?

Anyway, here’s the recipe.

Gluten-Free Chocolate Whoopie Pies (from Whoopies!)
1/2 cup (1 stick) unsalted butter, softened (plus extra to grease the pan)
1 cup dark brown sugar
1 extra large egg (I just used my usual large eggs)
2 cups gluten-free all-purpose flour (I used Arrowhead Mills GF All-Purpose Baking Mix)
1/2 cup cocoa powder
1-1/2 tsp gluten-free baking powder (I thought all baking powder was GF…? What I used was definitely labeled as such)
1/2 tsp baking soda
Pinch of salt
1 cup buttermilk
Marshmallow filling (exactly the same for GF or non-GF recipe)

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