Pasta with Sausage and Tomato Sauce

Pasta with Sausage and Tomato Sauce, originally uploaded by essgee51.

[yet another disclaimer about lack of recent posts]

The lesson I learned yesterday was that I'd been undercooking my pasta sauces. This time, I waited an extra 10 or so minutes till the sauce was thick and, well, saucy, pretty much all the fluid evaporated and bits of crust were starting to form on the bottom of the pan. Level up! The scads of fresh herbs in the garden helped as well.

This recipe makes enough to very generously sauce 1/2 lb. of pasta, or barely sauce 1 lb.

• 2 T olive oil (will reduce amount and render the sausages first next time)
• 1 c onion, chopped
• red pepper flakes to taste (used about 1 t)
• 1/2 package turkey kielbasa sausage, sliced into 1" rounds (about 2-1/2 regular links or one long one)
• 2 14 oz. cans diced tomatoes
• salt and pepper to taste
• 1/4 cup parsley, chopped, plus more for garnish
• 3-4 long chive stalks, chopped, plus more for garnish

Boil water and cook pasta. Reserve about a cup of pasta water, just in case.

Meanwhile, put oil in a skillet over medium heat. Once it's hot, add the red pepper flakes and onions. Cook for 3-5 minutes, till onions begin to soften.

Add sausage. Cook till meat begins to brown, flipping halfway through, 5-7 minutes. Sprinkle with salt and pepper to taste.

Add tomatoes and some of their juice. Turn heat to medium-high and cook, stirring occasionally, till mixture is thick and saucy, 20-30 minutes.

Turn off heat. Stir herbs into sauce. If it's too thick, add some of the pasta water and mix well. Adjust seasoning then serve over pasta.

Cooking from Cans: Pasta with Butter, Onions and Caviar

Pasta with Butter, Onions and Caviar, originally uploaded by essgee51.

Technically, the caviar - not Beluga, just capelin from the corner store - came out of a jar, but the basic idea of a pantry-only dish applies. This super-easy dish will become a staple, I'm sure - it's filling, quick and luxurious without being heavy. I used good Amish butter for this, and may add a bit of sour cream next time. The measurements aren't hard and fast - I could see myself doubling them if I wanted something even richer.

• 1 dry cup pasta (whole-wheat rotini in this case)
• 1-2 T unsalted butter (used 1.3 T in this case)
• 1/4 c onion, chopped
• 2 T caviar

Cook the pasta in salted water. When it's ready, drain and set aside.

Melt the butter over medium-low heat. Add the onions and cook till they're softened, 5-7 minutes.

Mix the pasta with the butter and onions. Add the caviar and stir till fully incorporated. Serve.

Cooking from Cans: Pasta with Tomato-Clam Sauce

[insert disclaimer regarding lack of updates and backlog of posts]

One of the things I enjoy most about at-home comp days is making a quick lunch. This one consists primarily of stuff in boxes, bottles and cans, but benefits from the addition of a generous handful of fresh parsley. Our two plants have not only survived the admittedly gentle winter, but have managed to reproduce. The larger one produced several offspring, which are almost big enough to use themselves. Makes me even more hopeful than usual for spring.

• 1 c whole wheat pasta of your choice (used rigatoni this time)
• 1 T olive oil
• 1 small onion, chopped (about 1/3 c)
• 4 garlic cloves, chopped (about 1.5 T)
• 1/4 t red pepper flakes, or to taste
• 1 6.5 can minced clams, drained (reserve some juice if you like)
• 1 14.5 oz. can diced tomatoes
• salt and pepper to taste
• 2-3 T parsley, chopped

Bring a pot of salted water to a boil. Cook pasta in sit till al dente. Drain pasta and reserve.

Meanwhile, put olive oil in a skillet over medium heat. Add onion and cook till translucent, 3-5 minutes.

Add garlic and red pepper flakes and cook till garlic begins to turn gold, 2-5 minutes.

Add clams and stir well. Add tomatoes and some of the clam or tomato juice, whichever suits you. Turn heat to medium-high and cook till tomatoes begin to break down and become saucy, 10-15 minutes.

Taste and adjust seasoning. When done, mix pasta into sauce. Serve garnished with parsley.

Chicken Paprika

Chicken Paprika, originally uploaded by essgee51.

Had to use up a cup and a half of sour cream (bought for this New Year's Eve recipe) - lo and behold, I find this recipe in a text file on my desktop. But that bit of serendipity wasn't indicative of a completely smooth cooking experience. The version I'd copied from the Joy of Cooking was missing an ingredient - which I of course discovered at the crucial cooking point - and right when the internet was being unreliable, no less. So I improvised by adding a cup of liquid, which was thankfully the right thing to do. (I later found out the missing ingredient was 1-1/2 cups of chicken stock.) It turned out well - luxurious from the sour cream, but with a hint of gentle tang from the paprika. It's probably going to be a niche dish for me - for when I want something less tangy than afritada, but less all-out rich than coconut milk curry. The recipe below makes some changes from the original - a bit less meat, a bit more garlic.

• 1/2 tsp salt, plus more to season chicken
• 1/2 tsp pepper, plus more to season chicken
• 2 Tbsp butter
• 3 lbs. chicken thighs
• 3 c onions, thinly sliced
• 1/4 c sweet Hungarian paprika
• 3 Tbsp garlic, chopped
• 1 bay leaf
• 1-1/2 c liquid (broth or water)
• 1-1/2 c sour cream
• lemon juice to taste

Melt the butter in a deep skillet or Dutch oven over medium-high heat. Season the chicken with salt and pepper then add to pan. Brown, turning once, till golden - about 5 minutes total.

Remove the chicken and reserve in a bowl. Add the onions to the pan. Turn the heat to medium and cook, stirring often, till they are very soft and have absorbed all the fond from the bottom of the pan - about 10 minutes.

Add the salt, pepper, paprika, garlic, bay leaf and cooking liquid. Bring to a boil and mix everything well.

Return the chicken to the pan. Reduce the heat so the liquid barely bubbles, then cover and cook till chicken is done (180 degrees), about 25-40 minutes (mine skewed towards the latter because of a couple of giant thighs).

Remove the chicken and place in a bowl; cover. Turn the heat to high. Bring the sauce to a boil and reduce to a thick consistency (recipe said almost pasty, but I was too impatient and just waited till almost back-of-spoon-coaty).

Remove pan from heat. Whisk in sour cream. Return pan to heat and cook till sauce is thickened.

Season with salt, pepper and lemon juice to taste. Serve over rice.

The Wonderful Winter Leek

One of the things I love about winter is that it's prime leek season. The gorgeous specimen pictured above was nearly two feet long, and so wonderfully sweet. This basic recipe went perfectly with a cup of rice and some sardines in tomato sauce.

• 1 T olive oil
• 1 large, lovely leek, trimmed, washed and cut into 3-4 in. sections
• salt and pepper
• 1 T vermouth, more if needed
• 1 T water, more if needed
• lemon juice to taste

In a pan, heat oil over medium. Add the leeks. Sprinkle generously with salt and pepper. Brown, turning occasionally (5 or so minutes).

Add liquid. Bring to a boil, then turn heat to low. Cover and cook till easily pierced by a fork, about 20-25 minutes.

Drizzle with lemon juice and enjoy!

Beef Stroganoff à la Bittman

Yes, there was another hiatus (family emergency). Yes, I'm back. Hi!

This quick but luxurious recipe was the perfect treat for New Year's Eve dinner, and went wonderfully with some rice and a glass of dry sparkling wine. I halved Bittman's recipe, but used the full 8 oz. of mushrooms, which produced enough for 2-3 people. I also splurged on a wonderful piece of beyond fork-tender beef from Canales. Perfect way to fortify myself for 2012.

• 2 T unsalted butter
• 1 medium onion, sliced
• 8 oz. mushrooms, trimmed and sliced
• salt and pepper
• .8 lb. beef tenderloin, sliced into 1-1/2 in. pieces
• 1 tomato, seeded and chopped
• 1/2 c. beef broth
• 1-1/2 t Dijon mustard
• 1/4 c sour cream
• dill or parsley, chopped, for garnish

Melt the butter in a Dutch oven or heavy skillet over medium to medium-high heat. Add the onion and mushrooms. Season them with salt and pepper then cook, stirring occasionally, till the onions are very soft but not brown, about 10 min.

Add the meat and cook for about a minute.

Add the tomato, beef broth and mustard. Adjust the heat so the mixture bubbles steadily, then cover and cook till the meat is tender, about 5 minutes.

Stir in sour cream. Adjust seasoning, then garnish with your choice of herb.

Quick Chicken Soup, v2

John was feeling poorly and the leeks were on their last legs - time for chicken soup! Sauteeing the aromatics in a couple of tablespoons of butter gave the broth some richness, but not enough to roil an upset tummy. A squeeze of lemon juice at the end made for a nice contrasting sharpness. While this was pretty tasty for something made without broth and cooked so quickly, I'll be looking for ways to make it more flavorful without adding cooking time.

• 2 T butter
• 4 c leeks, chopped
• 1-1/2 c carrots, chopped
• 1-1/2 c celery, chopped
• 6 cloves garlic
• 2.5 lbs. chicken thighs
• bouquet garni (several sprigs of parsley, several sprigs of thyme, 2 t black peppercorns tied in cheesecloth)
• 6 c water
• salt and pepper to taste
• 6 oz. baby spinach
• scallions, chopped, for garnished
• lemon wedges

Saute the leeks, garlic, carrots and celery in the butter over medium heat till vegetables are softening, about 3-5 minutes. Add the chicken and brown it briefly on both sides, 5-6 minutes. Add some salt and pepper.

Add the water and bouquet garni. Bring to a boil, then simmer, covered, till chicken is done, 20-30 minutes.

Add baby spinach to pot. Remove from heat, re-cover and let sit for five minutes.

Adjust seasoning if necessary. Garnish with scallions and serve with lemon wedges.

Chicken Adobo 5: The Saga Continues

It's been quite a while since I've made adobo for myself. But now that my tweaking of the spicy souse soup recipe is almost complete (need to post the modded version soon), I'm taking a break from pig's ears (much to John's relief) and moving on to a childhood favorite: chicken gizzards. Though I found some promising recipes that involve two hours of simmering and optional deep-frying, I decided to start with the classic: adobo. Since I actually have Filipino cane vinegar and soy sauce at my disposal, I decided to tweak this recipe, skipping the sugar and salt and more than doubling the garlic. It's one of the more delicate takes on the dish, but still satisfying. Next time I'll add some pork and make a few other tweaks for extra oomph.

• 2.5 lb. chicken thighs, skin-on (about 6 thighs)
• 1/2 lb. chicken livers
• 1/2 lb. chicken gizzards
• 2/3 c water
• 2/3 c cane vinegar
• 4 T soy sauce
• 2 bay leaves
• 6-7 cloves garlic, minced (about 3 T)
• 2 t black peppercorns

Combine all the ingredients in a pot and let sit for at least half an hour.

Bring the pot to a boil; simmer till the chicken's done (about 20-30 minutes).

Optional steps: Remove the chicken and reserve it. Bring the sauce back to a boil and reduce till it's thick enough to coat with a spoon. Brown the chicken in a tbsp. of oil (or stick it under the broiler for a bit), then return to pot.

Serve over white rice.

Slow-Cooker Pot Roast

Lunch - 01 August 2011, originally uploaded by essgee51.

We've mostly been repeating recipes, so I haven't been posting variations. This weekend, we once again turned to the trusty Slow Cooker Revolution, halving some parts of the recipe and using a blade roast instead of the asked-for boneless pork picnic shoulder roast (see below).

Turned out really well - richer and meatier for the inclusion of the bone. This one will definitely become a regular.

• 1 T vegetable oil
• 1 onion, minced
• 3 garlic cloves, minced
• 1 T tomato paste
• 2 t fresh thyme, minced
• 1/8 c all-purpose flour
• 1/4 c white wine
• 14.5 oz. can diced tomatoes, drained
• 1 lb. carrots, peeled and cut into 1 in. chunks
• 1 lb. parsnips, peeled and cut into 1 in. chunks
• 1 blade roast, trimmed
• salt and pepper
• 1 t white wine vinegar

Put oil in a skillet over medium-high heat until shimmering. Add onions, garlic, tomato paste, and thyme. Cook till onions are softened and browning, 8-10 minutes. Stir in flour and cook for 1 minute. Whisk in wine, scraping up any browned bits, till smooth. Transfer mixture to slow cooker.

Put tomatoes, carrots and parsnips into slow cooker. Season roast with salt and pepper; add to slow cooker. Cover and cook till pork is tender (five hours on high worked fine for me; the book recommends 9-11 hours on low or 5-7 on high).

Transfer roast to cutting board, tent with aluminum foil and rest for 20 minutes.

Let braising liquid settle, then remove fat, if you like (we skipped this). Stir in vinegar and season with salt and pepper to taste.

Slice roast, spoon sauce over the slices, and serve.

Garlic Scape Pesto

Garlic Scape Pesto, originally uploaded by essgee51.

Loosely based on this recipe by Dorie Greenspan, this has been dubbed, alternately, "the devil's pesto" or "dragonbreath pesto." It's certainly tangy and garlicky, and it does linger. I love it, but just have to remember not to schedule meetings right after lunch.

• 10-14 garlic scapes, chopped (I also used a couple of the white blooms, which may have contributed to the intense garlic flavor)
• 1/3 c walnuts, chopped
• 1/3 c Parmesan cheese, grated
• pinch of salt
• 1/2 c extra virgin olive oil, more if you like

Put the scapes, walnuts, half of the cheese, a pinch of salt and half the olive oil in a food processer. Whir till blended, and until desired consistency is reached. Add more oil or cheese as necessary.

In Progress: Navy Bean and Chicken Chili

I'm way behind on posts, so this one isn't going to be very chatty. We had to adopt this recipe for dried beans. It came out a tad soupy, but very delicious, especially since we amped up the amount of jarred jalapenos and the garlic. In future iterations - and there will be future iterations, since this is flavorful and filling -  we'll start decreasing the liquid a cup at a time and fiddle a bit with the cooking/what to add when times (beans were perfect but chicken got a tad stringy) and see where the sweet spot is. Below, our riff on the Slow Cooker Revolution original.

• 4 c chicken stock
• 2 c beef stock
• 1 15-o. can hominy, drained and rinsed
• 2 T vegetable oil
• 2 onions, minced
• 4 jalapeno chiles, stemmed, seeded and minced
• 8 garlic cloves, minced
• 4 t ground cumin
• 2 t ground coriander
• 1 lb. dried navy beans
• 3 lbs. chicken thighs, skin removed if you want
• salt and pepper
• 4 T minced, pickled jarred jalapeno chiles, plus more for garnish
• 1/4 c fresh cilantro, minced
• 2 avocados, pitted and cut into 1 in. pieces

In a blender, puree the hominy and 2 cups of stock till smooth, about 1 min. Pour into slow cooker.

In a large skillet, heat oil over medium-high heat until shimmering. Add onions, garlic, fresh jalapenos, cumin and coriander. Cook till the vegetables are softened and somewhat browned, 8-12 min. Stir in 1 cup stock, scraping any browned bits. Pour mixture into slow cooker.

Add beans to slow cooker. Season chicken with salt and pepper and add to slow cooker. Cover and cook till beans are tender, about 5 hours on high.

Remove chicken from slow cooker. Let cool a bit, then shred into bite-size pieces. Discard the bones and return the meat to the slow cooker.

Stir in pickled jalapenos, then let sit till heated through, about 5 min. Stir in cilantro, season with salt and pepper to taste, then serve, garnishing with avocado bits.

In Progress: Souse Soup

After discovering what a rich broth pig's ears make (a byproduct of this recipe), I wanted to try to make a soup. I started with this recipe, increased the amount of liquid (enough to cover the meat), seeded and removed the ribs from the Scotch bonnet and added whatever spare vegetables I had lying around. Though I had my reservations about midway through the process, it turned out quite good - the broth was rich, and the Scotch bonnet imparted flavor and a gentle, lingering heat. The real surprise was the meat I scraped off the tail bones: succulent, tender and tasty. Will definitely be making this one again.

For future iterations: While the broth is rich and turned pretty flavorful in the end, I'd like to bring some more depth to it - whether by sauteeing the aromatics first, or adding more/different seasoning. I'd also like to add more vegetables to it, besides wilting a handful or two of baby spinach as I reheat bowls of the soup.

• 3 lbs. pig's ears and tails, ears cut into smaller pieces (this iteration used 1 lb. ears, 2 lb. tails)
• 1 pork shoulder bone (byproduct of the bone-in butt we got for the black beans and pork)
• 8 c water, enough to cover
• 1/4 c cider vinegar
• 1 Scotch bonnet pepper, seeded and ribs removed
• 10 cloves garlic, minced (about 3 heaping T)
• 1 onion, minced (about 1 heaping c)
• 2/3 c celery, diced (about 4 small stalks)
• 2/3 c carrot, diced (about 4 small ones)
• 2/3 c green pepper, diced (1 large)
• 10 oz. mushrooms
• 2 T Goya adobo seasoning
• 1/4 c lime juice (about 2 fat limes)

Put the meat, water, vinegar, hot pepper, garlic and onions in a large pot. Bring to a boil, then lower the heat and simmer, partially covered, till meat is soft and gelatinous, about 2-3 hours.

Chop vegetables and add them to the pot. Cook till they're tender, about 15-25 minutes.

Add adobo seasoning. Stir and wait about five minutes.

Remove from heat, stir in lime juice, and serve over white rice.

Oregano Tomato Sauce

Flowerful Lunch, originally uploaded by essgee51.

An embarrassment of riches led to this delicious, simple thing: we let our herbs flower for too long. Though we will have to get new seedlings, at least our meals in the near future will be flavorful and pretty. This makes enough sauce for two hearty servings of pasta (about 1/2 box of whole wheat).

• 1 T olive oil
• 1/2 c onion,minced (1/2 onion)
• 1 T garlic, minced (about 3 cloves)
• 1/8-1/4 t red pepper flakes
• 1 14 oz. can diced tomatoes
• 1 T minced oregano, plus 1-2T blossoms (or just more leaves)

Put oil in a skillet over medium heat. Add onions, then cook till softening, about 2-3 minutes.

Add garlic and red pepper flakes; saute till fragrant (1-2 min).

Add tomatoes and liquid from can; bring to a healthy simmer and cook till the mixture reaches desired, saucy consistency (anywhere from 10-25 minutes, depending on your tastes - I tend to like some body left in the tomatoes). Add salt and pepper.

Add herbs, then cook a minute or two more. Serve over pasta with additional herbs for garnish and some oil/pasta water if needed for extra body.

Dandelion Greens with Warm Bacon Viniagrette

Dandelion Greens, originally uploaded by essgee51.

Simple, tangy and delicious. We had it with Annie's whole wheat mac and cheese - the earthy cheesiness went well with the bitter-tinged, bacony richness. Base recipe here.

• 1/4-1/2 lb. bacon (used bacon ends from the market)
• 1 bunch dandelion greens (about 1 lb. from Peapod), chopped into 1-2 in. pieces
• 1 large shallot, minced (about 2-3 T)
• 2 t Dijon mustard
• 2-3 T cider vinegar
• pepper to taste

Slice the bacon thinly and put it in a pan with a tablespoon or so of water over medium heat. Render the bacon fat; once the bacon's crisp, scoop it out and place it on a paper towel. Keep the oil warm (there should be about 1-2 T).

In a bowl large enough to hold the greens, whisk together the shallots, mustard and vinegar. Add the oil, then the greens. Mix well. Top with the bacon bits.

Side Dish: Mushrooms and Tomatoes

Sausage, Mushrooms and Tomatoes, originally uploaded by essgee51.

Partially inspired by watching The Fellowship of the Ring the previous night, this dish is luxurious and yet soft enough for someone recovering from dental surgery. Served here with duck sausage from Canales.

• 1-2 T butter
• 1 large shallot (2-3 T)
• 2 cloves garlic, minced
• 8-10 oz. mushrooms, sliced
• 1 large tomato (about 1 cup), sliced
• salt and pepper to taste
• parsley for garnish

Heat butter till foam's dissipated. Saute shallot and garlic till soft, 2-3 minutes.

Add mushroom and tomato; season with salt and pepper, then cook till desired texture is reached (5-10 minutes for soft mushrooms and tomatoes with a bit of body to them - ymmv).

Adjust seasoning and serve.

Salad Nicoise

Salad Nicoise, originally uploaded by essgee51.

Though we still have plenty of delicious navy bean stew in the slow cooker (more recipe backlog for me to catch up on), I was in the mood for a cold, composed salad. This will definitely become a summer staple - filling without being heavy, flavorful without being overly rich, and easy to prepare. Next time, though, I may arrange in individual portions - John and I had a bit of a fun but messy time transferring the food to our plates.

Recipe variant notes: I'm glad I didn't skip the potatoes - they added a new bit of texture and soaked up the dressing well. Alas, John couldn't find any green beans nearby, but we'll definitely add them in next time. Our version (fed two very heartily, and could probably feed one more below):

• 1 head Boston lettuce, leaves separated, washed and dried
• 1 pound green beans, cooked and refreshed (skipped but definitely happening next time)
• 2-3 T minced shallots 
• 1 large ripe red tomato, cut into wedges 
• 2 potatoes, sliced and cooked 
• 1 5 oz. can chunk tuna, preferably oil-packed 
• 2 hard-boiled eggs, peeled and halved (all we had)
• 1 freshly opened can of flat anchovy fillets 
• 1/3 cup small black Niçoise-type olives 
• 2 T capers 
• 3 T minced fresh parsley
• 1/3-1/2 c vinaigrette (see below)
• salt and pepper to taste

• 1/3-1/2 cup olive oil
• 2 t Dijon mustard 
• 1/4 t salt 
• 2-3 t freshly squeezed lemon juice 
• 1-2 T red wine vinegar 
• 1/2 T minced shallots 
• freshly-ground pepper to taste

Arrange the lettuce leaves in a large, shallow bowl or platter. Toss the green beans with a few spoonfuls of dressing, then arrange on platter.

Add tomatoes and potatoes, drizzling with more dressing.

Arrange the rest of the ingredients in desired position, draping a half- or full fillet of anchovy over each egg.

Season to taste. Garnish, add more dressing, then serve with extra dressing on the side.

Thai Pig's Ear Salad

Thai Pig's Ear Salad, originally uploaded by essgee51.

As part of the run-up to attempting sisig, I picked a couple of pig's ear recipes to try. This first one, from Gourmet, is a cold salad. While John didn't like the texture (I loved it - succulent with a slight crunch from the cartilage), we both loved the fresh, bright, very Thai flavor. It also gave me an opportunity to avail myself of cilantro and mint from our garden.

• 1 lb pigs’ ears
• 8 c water
• 1/4 c soy sauce
• 1/4 c distilled white vinegar
• 1/4 c sliced ginger
• 2 T sugar
• 3 garlic cloves, smashed
• 3 cilantro sprigs
• 1 fresh Thai chile, halved lengthwise (used a jalapeno)

• 1/4 c fresh lime juice
• 2-3 T fish sauce
• 1 T minced fresh lemongrass (from a trimmed stalk with outer leaves discarded)
• 1/2 t sugar
• 1 to 2 Thai chiles, minced, including seeds (used one jalapeno, seeded and with pith removed)
• 1 small garlic clove, minced
• 1/2 c chopped cilantro
• 1/3 c chopped mint
• 2 medium shallots, thinly sliced
• 2 scallions, chopped

Remove any remaining hair from pig ears with a razor, then cut ears into two-inch pieces. Put in a pot with the water, soy sauce, vinegar, ginger, sugar, garlic, sprigs of cilantro and chile. Bring to a boil and simmer till ears are tender/at desired consistency (I like them a bit on the crunchy side), 2-3 hours.

Remove ears, and drain, reserving liquid for another use. Chop ears.

In a bowl, mix lime juice, fish sauce, lemongrass, sugar, chiles, and garlic. Add ears, cilantro, mint, scallions and shallots. Serve at room temperature or chilled.

Sauteed Summer Squash

Sauteed Summer Squash, originally uploaded by essgee51.

Still working my way through the previous weeks' market bounty. I got home pretty late last night and treated myself to a bubble bath after the gym, but also wanted to cook something quick and yummy. Solution? Saute squash in rich farmer's market butter with garlic and lots of salt and pepper. Hooray!

• 3-4 T butter
• 4 summer squash, sliced into 1/4-1/2 in. rounds
• 2 T garlic, chopped
• lots of salt and pepper
• 1-2 T lemon juice
• 1-2 T parsley, chopped, for garnish

Melt butter in a pan over medium heat. Add garlic and saute for 1-2 minutes, till fragrant.

Add squash. Season with salt and pepper, and cook till squash reaches desired consistency, 5-10 minutes, turning now and then. (I covered the pan for a few minutes to get the steaming process underway and shrink everything more quickly.)

Remove from heat. Adjust seasoning. Pour lemon juice over squash and garnish with parsley before serving.

Chicken with 40 Cloves of Garlic 2: Nigella-Style

Chicken with 40 Cloves of Garlic, originally uploaded by essgee51.

While I'm quite happy with Bittman's parsley- and allspice-laden take on this recipe, Nigella's version tempted me with its reliance on two of my favorite things: scallions and thyme. Though the browning step didn't go very well (left lots of skin sticking to the base of the pot for some reason, which led to a charred bottom and far less liquid than I wanted at the end stage), the chicken was still tasty: falling-off-the-bone and flavorful. Will definitely try this one again. Original here, and my very slightly tweaked version below.

• 2 T olive oil
  
• 8 chicken thighs (around 3 lbs.)
  
• 1 bunch scallions (8-10), finely chopped
  
• 10-12 sprigs thyme, half stripped from the stem
  
• 40 cloves garlic, unpeeled but with excess papery covering removed
  
• 2 T white wine or dry vermouth
  
• salt and pepper to taste
  

Preheat oven to 350.

Heat olive oil in a a wide, shallow Duch oven over high heat. Briefly sear chicken thighs, skin-side down, working in batches if necessary. Place thighs in bowl and set aside.

Briefly stir-fry scallions and thyme leaves from about half the sprigs.

Place half the garlic in the bottom of the pan. Put chicken on top. Spread remaining garlic and thyme sprigs around chicken. Add salt and pepper.

Stir white wine or vermouth into chicken juices left in bowl. Add liquid to pot. Cover, place in oven and cook at 350 for 1-1/2 hours.

Uncover and let rest briefly. Serve.

Brazilian Black Beans with Pork

Absolute home run of a recipe - the stew was smoky, rich and full of flavor; the sauce added a perfect accent of sharp, grassy tang. We pretty much followed the recipe in Cook's Illustrated's Slow Cooker Revolution - our reliable go-to - save for deglazing the onion and bacon mixture with a cup of water. I scraped the pan pretty well though, and the stew was more than rich enough, so no harm done. I may try a bit of acid next time, though. Recipes for the stew and the accompanying sauce follow.

• 6 oz bacon
• 3 onions, chopped
• 1/4 c tomato paste
• 6 garlic cloves
• 2 T chili powder
• 2 t ground cumin
• 1 t ground coriander 
• 4c chicken broth
• 1 lb dried black beans
• 1 lb sausages, halved and sliced 1/2 in. thick
• 2 bay leaves
• 3 lb boneless pork butt roast, cut into 1-1/2 in. pieces
• salt and pepper to taste

In a large skillet, saute the bacon over medium-high heat till crispy, about 5-10 minutes. Add the onions, tomato paste, garlic, chili powder, cumin, coriander and cook till the onions are softened and beginning to brown, 10 or so minutes.

Meanwhile, put sausages, bay leaves and broth in the slow cooker. Add the onion-bacon mixture and season with salt and pepper. Cover and cook for 5-7 hours on high (took us about 5) or 9-11 hours on low, till meat is tender and beans are done. Adjust seasoning if necessary, then serve over rice and with Brazilian hot sauce (recipe below).

Brazilian Hot Sauce (makes about 3 cups)


This was good, though I may add a bit more jalapeno/include a bit of pith and seed next time.

• 2 large tomatoes, finely chopped
• 1 onion, minced
• 1 green bell pepper, minced
• 1 jalapeno, minced (seeds and white pith removed if you're inclined)
• 1/3 c white wine vinegar
• 3 T extra-virgin olive oil
• 1T cilantro (used 1/4c parsley)
• 1/2 t salt

Combine all ingredients in a bowl. Let stand for 30 minutes, till flavors have melded.