March 6, 2011
Pasta Casserole a la the Winter of 2011:
any type of pasta (have used penne and borsetti)
greens (have used bok choy and arugula)
chopped up artichoke hearts (from a can)
red pepper flakes
shredded parmesan cheese
Cook pasta, as per the instructions-being sure to cook al dente
Saute onions with garlic, in olive oil
Add in artichokes, and all spices
Add in greens at last moments
After pasta is cooked and drained, add 1/2 jar of pasta sauce (I used Bertolli 4-cheese Rosa), mix up well. Combine sautéed mixture.
Pour into casserole dish, sprinkle with parm cheese and panko.
Bake at 350 degrees for about 25 minutes.
Enjoy and/or freeze.
February 15, 2011
If JT ever gets around to sending me his guest post for my blog I'll link the recipe ;-).
Here are a few of the things I learned during our Tandoori adventure:
1. Be careful when you tell JT you want to sub ingredients.
2. If it says chicken thighs, use chicken thighs. They are nice and juicy and they aren't any worse than breasts health-wise.
3. Mise en place: it means "everything in place." It means to read the recipe before I'm about to do the cooking, before I'm about to perform that step. Do all the prep work in advance. Get your ingredients washed, chopped, measured, placed in individual bowls, etc. Get them ready to go. Get your equipment out and prepared. Preheat your oven. To me it means not stressing about getting my stuff together as I'm in the middle of cooking. It makes for a much more enjoyable cooking experience.
4. Knife skills. So I'm not so great with a knife. Knives scare me a little bit ever since I severed a tendon and nerve when I was 16 (I did it with a glass not a knife, but knives are sharp and can sever stuff too!). I don't like butchers knives. I really don't like watching JT use a butcher knife. I don't actually cut myself very often, but I'm pretty slow and inconsistent. JT watched me get some ingredients cut up for this recipe and I'm pretty sure he laughed at me. Then he schooled me.
The main points are holding the knife and curling your fingers so you don't chop one off. To hold the knife, wrap your pinkie, ring finger and middle finger around the handle and grip the blade with your index finger and thumb. To avoid chopping your fingers off, you should curl the fingers of your non-dominant hand and place them fingertips down on your food. Hold the blade against your knuckles as you slice, never lifting the cutting edge of the blade above your knuckles. I may have written that totally wrong. Correct me in comments if I did, JT!
I leave you with a picture of Tandoori Style Chicken Burgers for your salivating pleasure.
January 21, 2011
- 1/2 cup butter (or lard if no marti)
- 1/2 flour
- 2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped
- 6 cloves garlic, minced
- 2 1/2 cups fish or shrimp stock
- 1 1/2 teaspoons salt
- 1/2 teaspoon crushed red pepper
- 2 pounds crawfish tails, with the fat
- 1 cup chopped
- 1/4 cup chopped parsley
- Cooked , for serving
- note: i usually use cajun seasoning instead of the red pepper, so if you have that, cool
- also, i use frozen crawfish. defrost, and add later if not using fresh, since they are already cooked, you just want to heat them through.
- this is sort of a take off of emeril and new orleans school of cooking
Add onions, celery, bell pepper, garlic, and cook until vegetables are soft, about 6 to 8 minutes. Add stock, salt, red pepper, and bring to a boil.
Skim surface, reduce heat to a simmer, and cook uncovered for 30 minutes, stirring occasionally.
Add crawfish tails and fat, green onions, and parsley and cook for 15 to 20 minutes, stirring occasionally. Taste and adjust seasoning if necessary. Serve over hot long grain rice.
January 9, 2011
Russian Fingerling Potatoes
The rules are:
He must use every ingredient at least one time, any way he wants (he seemed slightly flummoxed by a few ingredients......we are lookin at you seitan!)
He can add in any ingredients he wants
He decides to use his own Black Garlic (to substitute out regular garlic), cuz that's how he roles. I approve said act.
And it's important to note that he is cooking 3 items that he's never cooked before (tomatillo, chard, seitan).
WILDCARD: Fun last minute guests show up with FLOUNDER! Ylan ends up as sous chef!
Here's how he throws down:
Salt n Pepper Fried Calamari
From required ingredients: squid, lemon
Add-ins: hot peppers, heavy/corse salt, flour, corn starch
FYI-the Calamari is deeeeeelicious and I mean DEEEEEELICCCIOUS, wish you all could have had some.
Next we have black garlic, truffle potatoes.....holy yum!
From required ingredients: russian fingerling potatoes, onion gruyere cheese, garlic (black), tad of lemon juice
Add-ins: truffle salt, olive oil
So our wildcards added in flounder which added a wonderful dynamic to the challenge.
Add-ins: So this had flounder, plus wine, butter, left over seasoning from calamari
From required ingredient: tomatillo
Finally, the major challenge! Seitan is up! Don't hate on it people, JT knows how to make it YUM!
Required ingredients: seitan, shrimp, chard, onion, garlic, ginger, lemon, lime
Add-ins: olive oil
As you may figured out, I am the big winner of this Iron Chef Challenge!! He did an amazing job, and our last minute guests contributed to an absolutely delicious night of food. We all left the table inspired to try to cook something, and all amazed by his amazing ability to come up with this meal from a totally random set of ingredients.
Oh yeah, CAPS WIN!
December 26, 2010
December 15, 2010
December 10, 2010
December 8, 2010
And all without any recipe, or ingredient list:
Marti's Salmon Pasta inspired by JT's rule of no-recipes:
Salmon (1-serving size)
scallions, chopped (including part of the greens)
red pepper flakes
Season fish with salt, pepper, chives
In saute pan, pour some olive oil and a little bit of garlic, cook fish until it begins to break apart. Break into bite size/small pieces. Add onions and saute. Add the white part of the chopped scallions, and a little bit more garlic, and red pepper flakes. Saute. Add additional olive oil (enough to ensure pasta will be coated). Add capers and more salt and pepper, to taste, if necessary. Add some of the green part of the chopped scallions, and saute. Add pistachios.
Drain pasta when cooked, and then pour salmon mixture over top, and toss pasta
Shred some parmesan cheese, and drop a few green scallion pieces to garnish.
This is one of those things I would have never whipped up or tried a year ago......and tonight it was super yum, and a very necessary distraction. All thanks to my man, JT. I'm open to any and all suggestions for the next time I make this one!
December 6, 2010
For some reason this whole experience was originally sort of intimidating to me. But as JT told me, it's so simple. It's actually absurdly simple because you don't need to peel, cut, or do anything with the vegetables. It just all goes in the pot! Then simmer for a long time. Easy. Probably not the right content for JT's advanced friends!!
Compile assorted seafood items such as: crab shells, lobster shells, shrimp tails/peels, etc. You want like a big full bag.
Roasted assorted vegetables such as:
Celery-the whole thing
Onion-unpeeled, just halved or quartered
Carrot -several if you have them around
Garlic - a whole bulb
Simmer the shells, fish items until it starts to bubble, but not boil. After about an hour, you can add the remainder of the items, roasted vegetables/spices, wine, etc. Every once in awhile you might need to take some foam off the top. Once you add in all the rest, this should should simmer, not boil, for about 4 hours. You might need to add in more water along the way....like 2-3 times. Then once you are all set, strain the items. Then use or freeze. And make Clam Chowdah!
If you have any questions, post them in comments, and perhaps JT will help you out!