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| Perfection! |
Cauliflower is one of my very favorite vegetables. We love pasta. Look at the rest of the ingredients. Roasted Cauliflower With Pancetta, Olives and Crisp Parmesan is an excellent pasta presentation. We loved it.
Roasted Cauliflower With Pancetta, Olives and Crisp Parmesan
New York Times
Studded with salty olives, pancetta and Parmesan that gets golden and crisp at the edges, this is roasted cauliflower at its brightest and most full-flavored. You can serve the caramelized florets either as a vegetable-based main dish or a hearty side to roasted meats or fish, or big bowls of pasta. The recipe calls for using a package of finely diced pancetta that practically melts into the sauce. But if you prefer a chunkier texture, you can dice it yourself into 1/2-inch cubes, and add them with the cauliflower. Or, to make this vegetarian, just leave the pancetta out.
Ingredients
1 large head cauliflower (about 1 3/4 pounds), trimmed and cut into bite-size florets (about 8 cups)
½ cup extra-virgin olive oil
½ teaspoon kosher salt, plus more as needed
⅓ cup olives, crushed, pitted and chopped
1 fat garlic clove, finely grated or minced
1-½ tablespoons fresh lemon juice, plus more to taste
⅛ teaspoon red-pepper flakes, plus more as needed
4 ounces pancetta or bacon, cut into 1/8-inch cubes
¾ teaspoon cumin or caraway seeds
½ cup shredded (not ground) Parmesan
¼ cup chopped fresh parsley or mint leaves and tender stems, for serving
PREPARATION
1. Heat oven to 425 degrees. Place cauliflower on a rimmed baking sheet and toss with 1/4 cup olive oil and 1/2 teaspoon salt until well coated. Roast for 15 minutes.
2. In a small bowl, whisk together olives, garlic, lemon juice, 1/8 teaspoon red-pepper flakes and a large pinch of salt. Drizzle in the remaining 1/4 cup olive oil, whisking well.
3. After the cauliflower has roasted for 15 minutes, add pancetta and cumin seeds to pan and gently mix to combine. Sprinkle Parmesan on top and roast for another 15 to 20 minutes, until cauliflower is tender, the pancetta rendered, and cheese is golden brown and crunchy.
4. Spoon olive dressing all over roasted cauliflower while still hot and toss to combine. Taste, and add more salt, red-pepper flakes or lemon juice, if needed. Scatter parsley over the top before serving.
Sichuan Pork Ragu think of Spaghetti with Pork Sauce with a Chinese flavor profile. What isn't to like in this dish?
Lucky Peach
Makes about 1 quart (4 servings with noodles or rice
1 lb ground pork
2 Tbl neutral oil
2 large yellow onions, halved and thinly sliced (about 5 Cups)
1 Tbl chopped garlic
2 Tbl doubanjiang or gochujang (spicy chili-bean paste)
1 Tbl Sichuan pepercorns
1 Tea chili flakes (preferably gochugaru)
1 Tbl soy sauce
1 Tbl sugar
½ Cup water
+ kosher salt
2 Cups coarsely chopped bok choy
+ cooked fresh wheat noodles (lo mein or ramen), rice noodles,
spaghetti, or rice if that’s what you feel like having
+ thinly sliced scallions, for garnish
1. Heat 1 tablespoon oil in a 3-quart saucepan (or a wide deep skillet) over medium heat. Add the onions and cook, stirring and folding, until the onions are light golden but still retain their shape,
about 15 minutes. Scoop the onions onto a plate and wipe out the skillet with a towel.
2. Heat the remaining 1 tablespoon oil in the pan, then add the ground pork and cook, breaking the meat into small pieces with a spoon, until just cooked through, about 8 minutes.
3. Push the meat to one side of the pan and add the garlic to the pork drippings. Sweat until fragrant, 1 to 2 minutes, then remove from the heat. Stir in the chili-bean paste, peppercorns, chili flakes, soy sauce, sugar, water, and reserved onions. Season to taste with salt. At this point, the sauce may be refrigerated or frozen. Reheat before proceeding.
4. Bring the sauce to a simmer over medium heat and stir in the chopped greens. Cook, stirring occasionally, until the stems are just tender, 3 to 5 minutes. Serve the sauce over noodles or rice, sprinkled with scallions.
Coconut-Miso Salmon Curry
New York Times
This light, delicate weeknight curry comes together in less than 30 minutes and is defined by its deep miso flavor. Miso is typically whisked into soups toward the end of the recipe, but sweating it directly in the pot with ginger, garlic and a little oil early on helps the paste caramelize, intensifying its earthy sweetness. Adding coconut milk creates a rich broth that works with a wide range of seafood. Salmon is used here, but flaky white fish, shrimp or scallops would all benefit from this quick poaching method. A squeeze of lime and a flurry of fresh herbs keep this curry bright and citrusy. For a hit of heat, garnish with sliced fresh jalapeño or serrano chile peppers.
Ingredients
2 tablespoons safflower or canola oil
1 medium red onion, halved and sliced 1/2-inch thick (about 2 cups)
1 (1-inch) piece fresh ginger, minced (about 2 tablespoons)
3 garlic cloves, thinly sliced
Kosher salt and black pepper
¼ cup white miso
½ cup unsweetened, full-fat canned coconut milk
1 (1 1/2-pound) salmon fillet, cut into 2-inch pieces
5 ounces baby spinach (about 5 packed cups)
1 tablespoon fresh lime juice, plus lime wedges for serving
Steamed rice, such as jasmine or basmati, for serving
¼ cup chopped fresh basil
¼ cup chopped fresh cilantro
Preparation
1. In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.
2. Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.
3. Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.
Roasted Salmon With Miso Rice and Ginger-Scallion Vinaigrette
New York Times
This simple weeknight meal makes great use of pantry staples to create complex flavors with minimal work. Miso is often used to flavor soups or sauces, and here, it is added to raw rice before cooking, which results in a delightfully sticky, savory steamed rice. Fragrant and nutty basmati is called for, but any long-grain rice will work. Shredded cabbage brings freshness and crunch to the finished dish, but use whatever crispy vegetable you have on hand: shredded brussels sprouts, carrots, snap peas, radishes and iceberg lettuce are all great options. For a heftier meal, add some canned chickpeas, white beans or black beans. To finish, the vibrant tang of the bright ginger-scallion vinaigrette balances the richness of the roasted salmon.
Ingredients
¼ cup white or sweet miso
1-½ cups basmati or other long-grain rice
4 (6-ounce) skin-on salmon fillets
2 tablespoons extra-virgin olive oil
Kosher salt and black pepper
¼ cup low-sodium soy sauce
¼ cup chopped scallions, plus more for garnish
1 tablespoon distilled white vinegar or unseasoned rice vinegar
1 tablespoon minced fresh ginger
4 cups finely shredded cabbage, such as green, Napa or savoy (about 8 ounces)
Roasted sesame oil, for serving
Preparation
1. Heat oven to 425 degrees. In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).
2. On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.
3. In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.
4. Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.
Spicy Chili Crisp Chicken Thighs
@kitchn
Chicken thighs are a staple of my weeknight cooking routine: They’re inexpensive, quick-cooking, and delightfully juicy. Still, I’m always on the hunt for flavor boosters that will elevate the protein without a lot of work. Chili crisp does exactly that.
Chili crisp has soared in popularity in the U.S. in the last few years, but it’s been a staple condiment in China for decades. Although it varies by brand and by recipe, most chili crisps are made with chiles, fried garlic, fried onion, and warming spices like cinnamon or star anise, making for a spicy chili oil that’s uniquely crunchy. You can find jars of it online or at big grocery chains, but I highly recommend grabbing a jar at your local Asian market — they’ll have the best selection.
Here, the spicy, crunchy condiment is mixed with olive oil, honey, and apple cider vinegar to create a spicy-sweet, intensely flavorful sauce for the roasted chicken thighs. You’ll brush it on after they’ve roasted for 25 minutes, which gives the skin a jump-start on crispness and a golden color. Out of the oven, give the thighs a few minutes to cool off (the skin and sauce will continue to crisp as they do), then serve over rice with lots of cilantro or scallions, and extra spoonfuls of chili crisp.
Ingredients
¼ cup Chili Crisp
¼ cup plus 2 tablespoons olive oil, divided
¼ cup honey
2 tablespoons apple cider vinegar
1 medium red onion
2 large broccoli crowns (about 1 1/2 pounds total)
1-1/2 teaspoons kosher salt, divided
2 pounds bone-in, skin-on chicken thighs (4 to 6)
Sliced scallions or chopped fresh cilantro, for serving (optional)
Cooked rice, for serving (optional)
Instructions
1. Arrange a rack in the middle of the oven and heat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
2. Place 1/4 cup Garlic Chili Crisp, 1/4 cup of the olive oil, 1/4 cup honey, and 2 tablespoons apple cider vinegar in a small bowl and whisk to combine.
3. Halve and peel 1 medium red onion. Cut into 1/4-inch thick slices through the root end. Cut 2 large broccoli crowns into 1-inch florets. Place the onion and broccoli on the baking sheet. Drizzle with the remaining 2 tablespoons olive oil and season with 1/2 teaspoon of the kosher salt, toss to combine, and spread into an even layer.
4. Debone 2 pounds bone-in, skin-on chicken thighs: Arrange each chicken thigh so it is skin-side down. Using kitchen shears, cut through the meat along both sides of the center bone, making sure not to cut all the way through the meat and skin. Cut off the cartilage at the top and bottom of the bone. Cut underneath the bone, which will cut the bone off completely from the thigh. Use the shears to trim off any excess fat, cartilage, or skin.
5. Season the chicken with the remaining 1 teaspoon kosher salt. Place the chicken on the vegetables skin-side up. Roast until the chicken skin is golden and crisp, about 25 minutes.
6. Baste the chicken pieces with about 2/3 of the sauce. Roast until the chicken is cooked through and the vegetables are caramelized, about 10 minutes more. Sprinkle with sliced scallions or chopped cilantro if desired. Serve with rice and more sauce if desired.
Recipe Notes
Deboning chicken thighs: Deboning chicken thighs is the best way to get deliciously crisp chicken that you can cut into with a fork. Feel free to start with skin-on, boneless thighs if you can find them, or use bone-in thighs and roast them for an additional 5 minutes in the oven.
This is a great recipe! I loved it! The risotto is very rich. Make this. With the Risotto I made Focaccia Bread. I purchased the dough from Cookbook. It is great, we top it with Parmesan Cheese, Thyme and Salt.
Tomato Risotto
New York Times
Once you master the risotto technique, you can make flavorful versions throughout the year. This summery version is based on red, ripe tomatoes from the garden, but if you want to up the tomato quotient, surround the finished dish with slices of multicolored heirloom varieties. Best as a first course or vegetarian main course, it could also pair with a main course — grilled fish, for instance.
Ingredients
Extra-virgin olive oil
1 large onion, diced (about 1 1/2 cups)
Salt and pepper
1-½ cups arborio or carnaroli rice
Pinch of red-pepper flakes
2 garlic cloves
½ cup white wine
2 cups diced ripe red tomatoes
3 cups boiling water or vegetable broth
½ cup grated pecorino or Parmesan, plus more for serving
4 medium tomatoes, in different colors, sliced
Chopped parsley, for garnish
Snipped basil, for garnish
Preparation
1. Put 3 tablespoons olive oil in a heavy-bottomed saucepan over medium-high heat, then add the onion, and season generously with salt. Add pepper to taste, and cook until softened, about 5 minutes.
2. Add the rice and cook the onions, stirring, until the onions are barely brown, about 2 minutes. Add red-pepper flakes, garlic, white wine and diced tomatoes, and cook until most of the liquid has evaporated, about 5 minutes more.
3. Add 2 cups boiling water and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so.
4. When the liquid is absorbed, add remaining 1 cup water and continue to cook for another 5 minutes, until the rice is cooked, but the grains are still firm. Taste and adjust the seasoning, adding another splash of water if necessary to loosen the mixture. Turn off the heat, stir in the pecorino and 2 more tablespoons olive oil.
5. Transfer to a low, wide serving bowl. Surround the rice with tomato slices and season them with salt and pepper. Sprinkle with parsley and basil. Pass more grated cheese at the table.
Our local neighborhood restaurant, Black Hogg is closed to dining in due to the Pandemic. Rather than have take home food they are selling great meats and fish with a sauce to cook at home. Most of the sauces have a Korean flavor profile. We purchased Chicken and prepared according to their recipe for Galbee Chicken. It was good. I love the flavorful crispy skin!
Galbee Chicken - All-Natural Chicken
Black Hog
This chicken cooks best on the grill
1. Oil grill grates and get grill hot.
2. Place onto grill. Flip chicken every 1-2 minutes. Move to cooler parts of grill to avoid flare-ups.
3. Cook for around 5-7 minutes total, until chicken feels firm to touch.
4. You want crispy skin and the edges to have some char. Internal temp should be around 160-170 degrees.
