Korean Bulgogi Bolognese

Korean Bulgogi Bolognese was a new dish for us. It tasted just like the title implies: a mixture of Korean flavors in an Italian inspired dish. It ultimately to me was a compromise, neither Italian or Korean. Although I liked the dish, I prefer dishes that are more closely aligned with their origin.

 

Korean Bulgogi Bolognese

New York Times

 

In this recipe, Korean grilled barbecue meets Bolognese, the classic Italian meat sauce. Ground beef is simmered in a sauce that starts with a traditional base of sautéed onion, carrots and celery, to which scallions, garlic, ginger and soy sauce are added. As the sauce cooks, the flavors of the tomato paste and soy sauce meld, creating a deeply salty-sweet mixture, while the addition of chopped mushrooms provides depth and complexity. Be sure to use egg pasta here as the richness contrasts nicely with the sauce.

 

Ingredients

 

2       tablespoons safflower or canola oil

1       cup finely chopped onion

1       cup finely chopped carrot

1       cup finely chopped celery

7       garlic cloves, minced

2       tablespoons peeled, minced ginger

2       tablespoons tomato paste

1       pound ground beef

4       ounces white button mushrooms, finely chopped (about 2 cups)

¾      cup finely chopped scallions

¾      cup low-sodium soy sauce

¼      cup turbinado sugar

Kosher salt and black pepper

12     ounces dried egg pasta (tagliatelle or pappardelle)

Freshly grated Parmesan, for serving

 

Preparation

 

1.            Heat oil in a large Dutch oven over medium heat. Add onion and cook, stirring, until softened, 3 minutes. Add carrot and celery and cook for 5 minutes. Stir in garlic, ginger and tomato paste and cook until caramelized, 2 to 3 minutes, lowering the heat as necessary to avoid burning. Return heat to medium.

2.            Add beef, mushrooms and 1/2 cup of the scallions and cook, stirring to break up the beef, until beef is browned, 3 to 4 minutes. Add soy sauce, sugar and 1/4 cup of water and bring to a simmer. Cover and simmer gently over low heat, stirring occasionally, until sauce has thickened, 30 minutes. Stir in remaining 1/4 cup scallions and season with pepper.

3.            As sauce cooks, make the pasta: Bring a large pot of well-salted water to boil. Cook pasta according to package directions until al dente. Drain.

4.            Divide pasta in bowls and top with Bolognese. Serve with Parmesan.

Butter Chicken

 

Butter Chicken using Tikka Massala is a goto Indian inspired dish. Hopefully when the Pandemic is finally over we will be able to travel to India again. You can find the recipe for this classic dish on our blog of: November 12, 2021. Click the date to get the recipe. We started with a Speck and Persimmon Salad. Making this a very international but good dinner.

Shu Mei Burgers and Unami Garlic Noodles

We love to make Shumon Mei Burgers. We have made them many times. You can find the recipe on our blog of: June 30, 2010. Click the date to get the recipe.  This time we purchased Red Shrimp from Four Star Seafood in San Francisco. They were great. In addition we added Shrimp that we purchased at McCall's Meat and Fish. We appreciated that Larry deveined them for us!

Dungeness Crab

Beautiful Crabs

We made Dungeness Crab from San Francisco for the 2nd time this winter. Cathy found a great Vinaigrette to go with the salad. Highly recommend it. You can read about Dungeness Crab on our blog of: December 8, 2021. Click the date to get the recipe.

The Best Lemon Vinaigrette

 

Allrecipes

 

This is one of my favorite salad dressings. It works for a simple salad or with crispy Parmesan chicken with a cool salad on top.

 

Ingredients

 

¼      cup red wine vinegar 

2       tablespoons Dijon mustard 

1       teaspoon dried oregano 

1       clove garlic, minced 

½      teaspoon kosher salt 

¼      teaspoon ground black pepper 

½      cup olive oil 

2       tablespoons fresh lemon juice  

 

Directions

 

1.            Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.

 

2.            Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.

 

 

Farro and Mushroom Gratin with Smoked Pork Chops

 

We had frozen Nueske's Smoked Pork Chops. We finally decided it was time to eat them. Cathy found this recipe for Farro and Mushroom Gratin in The New York Times. Cathy enhanced the recipe by adding Espelette Pepper and Parmesan Cheese. To say we loved the Farro and Mushroom Gratin is understating how good it is. It is fantastic. Can't wait to make it again. It reminds me of the best Turkey Stuffing ever. It is a great dish.

Farro and Mushroom Gratin

New York Times

 

In this elegant gratin, nutty farro and earthy mushrooms are baked with herbs and mascarpone into a creamy casserole topped with Gruyère. It’s a rich, meatless meal that needs nothing more than a crisp green salad to round it out, though it’s also a satisfying side dish alongside roast chicken or fish. You can prepare the entire gratin earlier in the day (leave it at room temperature), then bake it just before serving — simply add a little extra time to ensure that it emerges from the oven steaming hot through and through. Note that if you’re using tangy crème fraîche instead of mascarpone, you may not need the lemon. Taste before squeezing.

 

Ingredients

 

Salt and black pepper

1½         cups pearled or semi-pearled farro

6             tablespoons extra-virgin olive oil, plus more as needed

1             pound mixed mushrooms (such as oyster, maitake, portobello, shiitake or cremini), cut into 1 1/2-inch pieces

6 to 8     fresh thyme sprigs

1             cup thinly sliced shallots, leeks or onion

1             cup mascarpone or crème fraîche

1             cup chopped parsley leaves and tender stems, chives, mint or cilantro

8             ounces shredded Gruyère (about 1 2/3 cups)

Lemon wedges, for serving (optional)

 

Preparation

 

1.            Heat oven to 425 degrees. Bring a medium pot of well-salted water to a boil over high heat.

2.            Add farro to the pot, and cook according to package directions until tender (which should be about 20 to 30 minutes). Drain well in a colander. While still warm (and leaving the farro in the colander, if you like), drizzle the grains with enough olive oil to coat lightly, tossing well to prevent from sticking. Set aside.

3.            While farro is cooking, prepare the mushrooms: In a large ovenproof skillet, heat 3 tablespoons of the oil over medium-high until hot but not smoking. Add enough of the mushrooms to cover the skillet in one layer without crowding and half the thyme. Cook, undisturbed, until bottoms of the mushrooms are golden brown, 3 to 5 minutes. Stir and let brown on the other side, 2 to 3 minutes more. Use a slotted spoon to transfer mushrooms and thyme to a plate, and season with salt and pepper. Add another 2 tablespoons oil to the pan and repeat with another layer of mushrooms and thyme, adding them to the plate when done. Repeat with any more mushrooms if necessary.

4.            Add remaining 1 tablespoon oil to skillet and stir in shallots and a large pinch of salt and pepper. Sauté until tender and golden brown, 4 to 6 minutes.

5.            Remove skillet from heat and return mushrooms to the pan (discarding the thyme sprigs). Stir in farro, mascarpone and 3/4 cup parsley. Taste and add more salt and pepper, if needed. Spread mixture evenly in the skillet and sprinkle Gruyère on top. Bake until the farro is hot and Gruyère is melted, 10 to 15 minutes. Turn on broiler and broil for 1 to 2 minutes until Gruyère starts to bubble and develop brown spots.

6.            Sprinkle with remaining parsley and serve with lemon wedges for squeezing on top, if you’d like.

Roast Chicken Cauliflower Soup

Chicken, Cabbage, Bacon before roasting

Chicken, Cabbage, Bacon after roasting

German Spaetzle Noodles

We made two new dishes for dinner: Creamy Cauliflower Soup with Rosemary Olive Oil and Roasted Chicken with Caramelized Cabbage.

Both of these recipes turned out great. The soup was so Creamy you would swear there was a ton of Cream in it. There is none! It is a rich delicious soup.

Bacon of course is my favorite seasoning. I love Roasted Chicken, so this recipe for Roasted Chicken with Caramelized Cabbage has it all. The dry rub on the Chicken is what makes it so good. With the Chicken we served German Spaetzle Noodles.

Creamy Cauliflower Soup With Rosemary Olive Oil

New York Times

 

This soup turns a short list of vegan ingredients into a sublimely silky soup. Infusing olive oil with fresh rosemary is a trick you’ll want to keep up your sleeve: The results are delicious brushed on roast chicken, drizzled over roasted winter vegetables or even just sopped up with a nice piece of bread. The croutons here are optional, but they transform an elegant and delicate first-course soup into a satisfying lunch.

 

Ingredients

 

For The Rosemary Oil:

 

1       cup olive oil

4       (4-inch) sprigs fresh rosemary

 

For The Soup:

 

2       tablespoons olive oil

1       medium yellow onion, chopped (about 1 cup)

2       garlic cloves, minced (about 1 tablespoon)

1       quart low-sodium vegetable stock, plus more as needed for reheating

1       medium head cauliflower, cored and broken into 1 1/2-inch florets (about 2 1/2 pounds)

2       teaspoons kosher salt, plus more to taste

1       teaspoon black pepper, plus more to taste

Freshly grated zest of 1 lemon, for serving

 

For The Croutons (Optional):

 

3       cups diced rustic country bread (3/4-inch pieces)

 

Preparation

 

1.            Make the rosemary oil: In a medium skillet, combine the olive oil and rosemary sprigs. Cook over low heat for 5 minutes, lowering the heat if the oil reaches a full simmer. (You want to cook it at a very gentle simmer to avoid frying the rosemary.) Carefully pour the oil and rosemary into a small bowl, leaving a slick of oil in the pan if you plan to make croutons. Allow the rosemary to cool completely in the oil while you make the soup.

2.            Make the soup: In a heavy pot or Dutch oven, heat 2 tablespoons olive oil over medium-low. Add the onion and cook, stirring occasionally, until tender and translucent, 6 to 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. (Be careful not to let the garlic scorch!)

3.            Add the stock, cauliflower, salt and pepper, and bring to a boil over high. Lower the heat, cover, and simmer until the cauliflower is tender when pierced with a fork, about 10 minutes.

4.            Meanwhile, make the optional croutons: Heat the reserved skillet with the residual rosemary oil over medium. Add the bread cubes, sprinkle generously with salt and pepper, and cook, tossing often, until toasted all over, 4 to 5 minutes. Transfer the croutons to a plate or board to cool.

5.            Strain and discard the rosemary stems from the rosemary oil. Working in batches if necessary, carefully transfer the vegetables, stock and 1/4 cup rosemary oil to a blender and blend on high until creamy. Add more rosemary oil to taste, and blend to combine. Return the soup to the pot and bring to a simmer. If the soup seems thin, let it simmer for 5 to 10 minutes to reduce slightly. (Remember: The soup will continue to thicken as it cools.) Season to taste with salt and pepper.

6.            Serve hot. Garnish each serving with a swirl of rosemary oil, a few croutons, and a sprinkle of lemon zest. The soup will thicken as it sits; add more stock as necessary when reheating. Leftover rosemary oil will keep in a sealed container at room temperature for up to 1 week. 

Roasted Chicken With Caramelized Cabbage

New York Times

YIELD       4 servings

TIME         1 hour 20 minutes, plus 1 hour brining

 

Chicken roasted on a sheet pan develops gloriously crispy skin thanks to the increased hot airflow from the oven that passes over it. The extra space on the pan holds cabbage and onions, which roast around the chicken and soak up its juices while caramelizing. Fennel seeds, which are often found in sausage, lend their wonderful anise flavor to the dry brine on the bird and to the schmaltzy vegetables. If you can, dry-brine the chicken overnight for the most flavor and juiciness. Be sure to save the carcass to turn into stock later.

 

Ingredients

 

Kosher salt and freshly ground black pepper

2        teaspoons fennel seeds

1        tablespoon packed dark brown sugar

1        whole (3- to 4-pound) chicken

2-½   pounds green cabbage (about 1 large head), cored and cut into 1-inch pieces

1        large yellow onion, halved and thinly sliced

5        tablespoons olive oil

1        tablespoon sherry vinegar

 

Preparation

 

1.            In a small dish, stir together 1 1/2 tablespoons Diamond Crystal kosher salt or 1 tablespoon Morton’s coarse kosher salt, 1 teaspoon black pepper, 1 teaspoon fennel seeds and the brown sugar.

2.            Place the chicken on a large plate or sheet pan and, with a paper towel, pat the surface of the chicken as dry as you can. Remove any giblets from the cavity and reserve for another time. Sprinkle a third of the spice mixture into the cavity of the chicken, focusing especially on the underside of the breasts. Use your hands to really rub the spices into the cavity. Now, sprinkle the rest of the spice mixture all over the surface of the chicken, including the bottom but especially the top, where the breasts are, and again, really rub it into the skin. If roasting right away, let the chicken sit at room temperature for at least 1 hour. Alternatively, you can place the chicken, uncovered, in the refrigerator to dry-brine for up to 24 hours; just be sure to let it sit out at room temperature for at least 1 hour before roasting.

3.            While the chicken is coming to room temperature, position a rack on the bottom third of the oven and heat the oven to 425 degrees. On a large sheet pan, add the cabbage, onion, 4 tablespoons olive oil and the remaining 1 teaspoon fennel seeds. Season generously with salt and pepper, and toss until evenly combined. Push the cabbage and onions to the edges of the pan to make room for the chicken, and place the chicken in the center of the pan, breast side up; the chicken should have direct contact with the pan and not be sitting over any of the vegetables. Massage the remaining 1 tablespoon olive oil onto the chicken and give it a final generous sprinkling of salt and pepper (going lighter on the seasoning the longer the chicken has been dry-brined).

4.            Roast the chicken, rotating the pan halfway through, until the skin is golden brown and crispy, and the thigh meat reaches 160 degrees on an instant-read thermometer (it will continue to cook as it rests), 40 to 55 minutes or 13 minutes per pound. Do not cut into it to check that the juices run clear. The cabbage and onions should be soft and slightly charred in spots.

5.            Let the chicken rest for at least 15 minutes on the pan before transferring to a cutting board and carving into portions. Don’t forget to turn the carcass over and eat the two “oysters” on the bottom of the chicken where the back of the thighs meet the spine. It’s arguably the best part of the roast chicken experience, and the chef’s treat.

6.            Add the vinegar to the cabbage and onions, toss until evenly distributed and taste for seasoning, adjusting with salt and pepper. Serve alongside the chicken.

 

 

 

Stir-Fried Green Beans With Pork and Chiles

Stir-Fried Green Beans With Pork and Chiles is a favorite of ours, we make it often. The key is to purchase really good fatty Pork! Highly recommend this dish if for some reason you haven't made it yet! You can find the recipe on our blog of: Feb. 9, 2018. Click the date to get the recipe.

Wine-Braised Chicken With Mushrooms and Leeks

 

Here is a recipe we just loved! We want to make Wine-Braised Chicken With Mushrooms and Leeks again! The 

Adamantina House Kritharaki Hondro - Thick Orzo is the best ever. We have had many different brands of Orzo over the years, but this one is our new favorite. This is the one you must buy! It absorbs all the great flavors from the sauce. We will soon make this again.

Wine-Braised Chicken With Mushrooms and Leeks

New York Times

 

Adding crème fraîche and fancy mushrooms to a pan full of wine-braised chicken makes it ultrarich and extra special. This recipe is perfect for a festive dinner when you’re looking for a chicken dish that’s a little more dressed up than your average weeknight meal, but it isn’t overly difficult. Make it a day or two in advance, and, like all braises, it gets even better with time.

 

Ingredients

 

1           (3 1/2-pound) chicken, cut into 8 pieces (or use 3 1/2 pounds bone-in chicken parts)

2           teaspoons kosher salt (Diamond Crystal), plus more as needed

½          teaspoon freshly ground black pepper, plus more as needed

4           garlic cloves

2           tablespoon extra-virgin olive oil, plus more as needed

2           tablespoons unsalted butter

1           cup thinly sliced mushrooms (preferably specialty mushrooms, such as king, hen-of-the-woods, chanterelles or black trumpet, or a combination)

2           large leeks (4 cups), halved and thinly sliced into half-moons (use white and light green parts)

2 to 3    rosemary sprigs

¾          cup dry white wine (or use a dry red or rosé)

¼          cup crème fraîche, plus more for serving if desired

2           tablespoons chopped chives

1           teaspoon finely grated lemon zest, plus more for serving

½          cup finely chopped fresh parsley, leaves and tender stems

 

Preparation

 

1.            Pat chicken dry with paper towels. Season all over with 1 1/2 teaspoons salt and the black pepper. Finely grate, pass through a press or mince 2 garlic cloves. Set aside half the grated garlic for finishing the dish. Rub the rest all over the chicken pieces. Set aside the chicken while preparing the other ingredients.

2.            In a Dutch oven over medium-high heat, combine 1 tablespoon oil and 1 tablespoon butter. When the butter melts, add chicken in batches and cook until browned on both sides, 4 to 6 minutes per side. If the pan dries out, add a little more oil as needed. Transfer browned chicken to a plate.

3.            Add remaining tablespoon each oil and butter to the pan. Once the butter melts, add mushrooms and cook undisturbed until well browned on one side, 2 to 3 minutes. Stir and cook for 1 minute longer.

4.            Thinly slice 2 garlic cloves. Reduce heat to medium, and stir in sliced garlic, leeks and a large pinch each of salt and pepper. Cook, stirring occasionally, until leeks are tender and golden brown, 7 minutes. Add rosemary and wine to the pot and let simmer, scraping up the browned bits, until liquid reduces by half, about 1 minute.

5.            Nestle chicken, skin side up, into the pan and pour in any accumulated juices from the plate. Reduce heat to medium-low and cook, covered, until chicken is cooked through, 25 to 35 minutes.

6.            Transfer chicken to a serving platter and tent with foil to keep warm. Pluck the rosemary sprigs from the pot. If the sauce looks thin, turn the heat to medium-high and let simmer until it thickens slightly, 2 to 5 minutes. Stir in the remaining grated garlic, the crème fraîche, chives and lemon zest. Taste sauce and add more salt if needed. Spoon sauce over the chicken and top with parsley, more lemon zest and a dollop of crème fraîche, if you like, and serve.

Steak and Smash Roasted Marble Potatoes

Perfectly Crusty!

Not much to say about this dinner, other than it is a favorite of ours. Steak and Smash Roasted Marble Potatoes, served with Arugula. Love it. You can get the recipe of how we cook the Steak on our blog of: Feb 17, 2018. You actually cook the steak in the house in a cast iron pan. Click the date to get the recipe. The recipe for the Smash Roasted Marble Potatoes can be found on our blog of: August 26, 2017. Click the date to get the recipe.