New Year's Eve

 

We decided to make it simple. We had Champagne and Caviar at Jaime and Robert's house. We brought Alaska King Crab Legs as our contribution to appetizers then went to our local hangout BarBrix for a wonderful New Year's Dinner. Nothing (at least for us) to clean up! Only 3 more years of Trump to endure. Hope we make it!

Stewed Lentils with Sausage

Stewed Lentils with Sausage is my kind of winter dish! We substituted Beef Broth for Vegetable Broth. It is super tasty varying with the flavor of the sausage you choose. We started with a Caesar Salad. What a great meal!

Stewed Lentils with Sausage
New York Times
 
In Italy, lentils are traditionally eaten at midnight to bring luck in the coming year. Because lentils are round, resembling coins, they are believed to bring prosperity to those who eat them. For this one-pot preparation, sausages are fried in oil to brown and release a bit of fat. Next, the soffritto and tomatoes come together, lentils are added, then the dish simmers until the legumes are tender and the liquid is saucy and thick. Like most stews, this dish can be made a few days ahead and reheated for company. 
 
INGREDIENTS
Yield:        6 servings
 
3       tablespoons extra-virgin olive oil
1       pound large (sweet or hot) Italian sausages
2       garlic cloves, thinly sliced
2       medium carrots, peeled and cut into ¼-inch dice
2       celery stalks, cut into ¼-inch dice
1       small yellow onion, cut into ¼-inch dice
1       tablespoon tomato paste
Kosher salt and black pepper
3       cups vegetable stock (we substituted beef stock)
1       (15-ounce) can tomato purée
2       cups dried brown lentils (about 14 ounces), rinsed and picked over (see Tip)
2       dried bay leaves
½      cup finely grated Pecorino Romano cheese, for garnish
 
PREPARATION
 
1. In a large heavy pot or Dutch oven, heat oil over medium. Cut the sausages into 1-inch segments and add to the pot. Allow the sausages to sear and brown on all sides for 3 to 4 minutes, stirring occasionally. Leaving the oil and brown bits behind, transfer the sausages to a dish.

2. Add the garlic, carrots, celery and onion to the pot and allow to cook for 5 minutes, stirring occasionally, until vegetables have softened and onion is translucent; add salt to taste.

3. Stir in the tomato paste until the vegetables are coated, then stir in the vegetable stock, tomato purée and lentils. Add the sausages and bay leaves; bring to a boil, then reduce to a simmer.

4. Cover the pot and simmer gently for 45 to 50 minutes, stirring occasionally to ensure the lentils are not sticking to the bottom. The final dish should be thick and lentils will have a bit of a bite. Discard bay leaves. Season to taste with salt and pepper; garnish each serving with cheese.

TIP
While the lentils do not need a presoak, a two-hour soak will cut the cooking time in half.

 

Chicken Stew

What is better in cold winter weather than a stew? Stews remind one of what their mother would have served, but they are more than a retro dish. This recipe for Chicken Stew is a tasty winter treat!
 

Chicken Stew

New York Times

 

This creamy, cozy chicken stew is fast enough for a weeknight meal yet satisfying enough for a long Sunday dinner. Boneless chicken thighs are used instead of breasts, as they stay juicier longer. Simmering them in the stew along with sweet paprika, chicken stock and a touch of apple cider vinegar adds surprising depth of flavor alongside dried herbs and plenty of vegetables for dimension and texture. Heavy cream is in the mix as well, wrapping everything in a silky blanket. This stew is as versatile as it is easy to make, so feel free to add in other vegetables like mushrooms or peppers and replace the heavy cream with coconut milk, or leave the cream out altogether. 

 

INGREDIENTS

Yield:4 servings

 

2       tablespoons butter 

2       tablespoons olive oil

1       medium onion, diced (about 6 ounces) 

2       medium carrots, peeled and diced (about 5 ounces)

3       stalks celery, diced (about 3 ounces) 

4       garlic cloves, minced

½      teaspoon sweet paprika

Salt and black pepper

3       tablespoons all-purpose flour 

4       cups chicken broth

1       tablespoon apple cider vinegar

1½    pounds boneless, skinless chicken thighs ( 3 to 4 depending on size)

1       pound baby potatoes, cut into quarters

1       cup (1-inch pieces) green beans (about 4 ounces)

½      cup heavy cream 

½      teaspoon dried sage 

½      teaspoon dried thyme

½      teaspoon dried oregano

Fresh parsley, for serving 

Lemon wedges, for serving

 

PREPARATION

 

1.            Heat a large pot or Dutch oven on medium. Add butter, olive oil, onion, carrots, celery, garlic, paprika and a big pinch of salt and cook, stirring frequently, until onion is translucent, 5 to 7 minutes.

2.            Add flour and stir for 1 minute. Add chicken broth and vinegar and stir until flour is incorporated.

3.            Add chicken thighs, potatoes, green beans, heavy cream, sage, thyme, oregano, and 1 teaspoon each of salt and black pepper. Bring the stew to a gentle boil on medium-high and then reduce heat to maintain a simmer. Simmer, with the lid partially covering the pot, until the chicken is cooked through, about 20 minutes.

4.            Transfer the chicken to a plate. Completely cover the pot with the lid and let the vegetables cook for 5 to 10 minutes, until desired doneness. Meanwhile, shred the chicken into bite-size pieces with two forks, then return the chicken to the pot. Season to taste with more salt and pepper. Serve warm, garnished with parsley, with lemon wedges on the side if desired.

 

TIP

The stew can be frozen for up to 3 months, then defrosted for easy reheating.

Pork Chops - Combo version

Cathy combined two recipes to make this delicious skillet Pork Chops. Both of the recipes are excellent and the combination worked out! Here are the two recipes you can use as a basis for your own combination. Use your creativity, it is hard to go wrong. You can find the recipe for Porchetta Pork Chops on our blog of March 7, 2016.: Click the date to get the recipe. You can find the recipe for Skillet Pork Chops and Apples With Miso Caramel on our blog of November 14, 2022: Click the date to get the recipe.

Roasted Orange Chicken

Sometimes the magic works, sometimes it doesn't Roasted Orange Chicken, didn't do it for us. We have much better Chicken Recipes. Oh Well, it looked good, had potential. Won't make again. However, it made the cut to be published in The New York Times, so you might like it even though it didn't thrill us. 

Roasted Orange Chicken
New York Times
 
Whole tangerines, peel and all, roast alongside chicken in a sweetened soy sauce that thickens into a glaze and lacquers the bird. The fruit wedges soften in the syrupy sauce while infusing it with their floral bittersweetness. Reminiscent of savory Cantonese soy sauce chicken and tangy American Chinese orange chicken, this dish also combines the warmth of ginger with the bit of heat from ground hot chiles. You can eat the tangerine wedges along with the chicken, which is delicious with its sauce over steamed rice or boiled noodles. Serve with stir-fried brussels sprouts or bok choy.
 
INGREDIENTS
Yield:4 servings
 
5       small tangerines or clementines
½      packed cup dark brown sugar
¼      cup soy sauce
1½    teaspoons rice vinegar or distilled white vinegar
1       teaspoon ground cayenne or other hot red ground chile
1       (4-pound) whole chicken
Salt and black pepper
8       slices peeled fresh ginger
 
PREPARATION

1. Heat the oven to 400 degrees.

2. Squeeze ¼ cup juice from 2 to 3 tangerines into a small bowl; reserve the spent peels. Cut the remaining tangerines into wedges with their peels intact, and set aside. Add the brown sugar, soy sauce, vinegar and cayenne to the tangerine juice and whisk until the sugar dissolves.

3. Generously season the chicken inside and out with salt and pepper. Tuck the wingtips behind the body. Stuff the tangerine peels and 6 ginger slices into the cavity, then tie the legs together using kitchen twine. Place in a large ovenproof skillet, and scatter the tangerine wedges and remaining 2 slices ginger around the chicken.

4. Slowly pour the juice mixture all over the chicken, then slide the skillet into the oven. Roast for 30 minutes.

5. Using a large spoon or baster, quickly and carefully coat the chicken with the pan sauce. Continue roasting, basting every 10 minutes, until the chicken is browned and cooked through, 20 to 30 minutes longer. An instant-read thermometer inserted in the thickest part of the breast should register 155 degrees and, in the leg, 170 degrees. The chicken will continue to cook while it rests.

6. Transfer the chicken to a cutting board and let rest for about 5 minutes. If the pan sauce isn’t already syrupy, bring it to a boil over medium-high heat on the stovetop. Be sure to wear oven mitts or use a kitchen towel to hold the skillet (the handle is hot). Cook, stirring occasionally, until the bubbles grow larger and paler brown, and the sauce is the consistency of syrup, about 5 minutes. Discard the ginger.

7. Serve the chicken whole or carved with the glaze poured all over the meat. Arrange the tangerine wedges from the pan around the bird. You can eat them, if you’d like.

Best Fruit Cake Ever!

 

For dessert we served our annual dessert: Mary Ann’s Fruitcake from: Craig Claiborne’s The New York Times Cookbook. This cake is great. Everyone loves it. We usually make it the first week of December then and start to eat it around Christmas. It keeps well, is great toasted and also freezes. I also like making it, because I work the dough with my hands and it is like playing with putty. This is a winner! You can find the very easy recipe in our blog of: Jan. 1, 2011. Click the date to get the recipe.

One-Pot Braised Pork Rag

 Pork and Pasta, how wonderful a combination. We love Pasta and this recipe for One-Pot Braised Pork Ragù was a great one! I love the idea of chunky meat sauces. This was a good and easy dinner. Try it! We also make a veal Pasta and this one reminds us of it, It is an excellent hearty winter meal. You can find the recipe for One-Pot Braised Pork Ragù on our blog of February 26, 2024: Click the date to get the recipe.

Steak and Jimmy Nardello's

 We love Jimmy Nardello Peppers. They are bright red and sweet and super tasty. We Reverse Seared a Steak for a change, we usually follow a different grilling method. It is a great way to cook a Steak. You can find the recipe for Reverse Sear on our blog of September 28, 2020: Click the date to get the recipe. We slice and serve the Steak over Arugula drizzled with Balsamic Vinegar.

Madhur Jaffrey’s Goan Shrimp Curry

Madhur Jaffrey’s Goan Shrimp Curry should have been a knockout, but to us it isn't.  But don't fret. If you like Goan Shrimp Curry (and we do), do I have a recipe for you. We have made this linked version of Goan Shrimp Curry multiple times. Try it you will love it! You can find the recipe on our blog of August 9, 2008: Click the date to get the recipe.

Madhur Jaffrey’s Goan Shrimp Curry
The New York Times

Madhur Jaffrey has published several iterations of this recipe in her cookbooks. This version, from her MasterClass course, is a full-flavored but very easy to prepare curry, perfect for a novice cook. The coconut milk-based sauce may be prepared in advance and the shrimp added just before serving.
INGREDIENTS
Yield:4 to 6 servings
 
2       tablespoons olive oil or vegetable oil
2       medium shallots, finely chopped
2       teaspoons hot paprika or Kashmiri red chile powder
½      teaspoon ground turmeric
½      teaspoon freshly ground black pepper
¼      teaspoon ground cayenne, or more if preferred
1¼    cups coconut milk (from a 13-ounce can)
1½    pounds large or medium shrimp, peeled and deveined
Salt
2       teaspoons lemon juice
Steamed basmati or jasmine rice, for serving
Cilantro sprigs, for garnish (optional)

PREPARATION

1. Heat oil in a wide skillet over medium-high. When oil is wavy, add shallots and fry until lightly browned, about 2 minutes. Remove pan from heat and stir in paprika, turmeric, pepper and cayenne. Stir spices to make a paste.

2. Return pan to medium-high heat and add the (well-shaken) coconut milk. Bring mixture to a simmer, stirring well.

3. Add shrimp, season well with salt, and stir to coat. Add lemon juice and turn heat to low. Cook, stirring until shrimp are pink and opaque, 2 to 3 minutes. Taste sauce and adjust seasoning, then serve immediately with steamed basmati or jasmine rice and cilantro (if using).

Who wants Turkey on Thanksgiving

Every year we host Thanksgiving for our friends. Every year we ask if they want Turkey. Every year they say: No. Of course they know if they say yes they would have to make it and provide something else for us. Turkey is a loser, except for being in a sandwiches. Pork always win. Miso-Marinated Pork Roast is a great recipe. The Pork is tender and the skin is crispy and tasty. If you like Pork this is a recipe for you. If you like Turkey on Thanksgiving you won't be eating with us!
 

Miso-Marinated Pork Roast
New York Times
 
Total Time:     4¾ hours, plus 4 hours' marinating
Prep Time:     15 minutes
Cook Time:    4½ hours, plus 4 hours' marinating
 
This pork roast tastes and smells like the holidays, savory with the scent of rosemary, cozy with a caramelized crust and warming with black pepper. Even though the marinade has only four ingredients, the finished roast has the wow factor of a restaurant dish. The best part about this centerpiece? You can’t mess it up. And though the accompanying cranberry sauce is optional, it brings a welcome fruity tang and pop of red to the table. The sauce can be made up to a week ahead of time and the pork can be marinated the morning you plan to roast it.
 
INGREDIENTS
Yield:12 to 16 servings
 
FOR THE ROAST
 
½      cup red miso (see Tip)
⅓      cup granulated or light brown sugar
2       tablespoons minced fresh rosemary, plus 2 sprigs
1       tablespoon freshly ground black pepper
One 4- to 5-pound bone-in or boneless pork shoulder roast
1       large onion, cut into wedges
 
FOR THE SAUCE (OPTIONAL)
 
24     ounces fresh or frozen cranberries (6 cups)
1⅓    cups light brown sugar
2       ripe but firm pears, diced
8       slices fresh ginger, smashed
Juice of 2 oranges
1       cup dry white wine, such as vinho verde
Pinch of salt
 
PREPARATION
 
1. Prepare the roast: Mix the miso, sugar, minced rosemary and black pepper until well combined. Unfurl the pork if it’s boneless and cut along its natural breaks to butterfly the meat without cutting all the way through. Rub the marinade all over the meat in an even layer.

2. If needed, roll the pork back into a somewhat cylindrical shape. Use kitchen twine to tie it in 1-inch intervals. Refrigerate in an airtight container for 4 to 8 hours.

3. If you’re making the sauce, bring all of the ingredients to a boil in a large pot, stirring occasionally. Reduce the heat to medium-high and continue boiling, skimming off and discarding any pink foam that rises to the surface, for 10 to 12 minutes. The liquid should be syrupy and the pears tender. The sauce can be refrigerated in jars or airtight containers for up for up 1 week. You’ll have about 6 cups.

4. Remove the pork from the refrigerator an hour before you want to start cooking (about 4½ hours before you want to serve it). If the sauce has been refrigerated, let it sit at room temperature as well.

5. Heat oven to 325 degrees. Wipe off any thick patches of marinade from the pork and place on a roasting pan or sheet pan. Scatter the onion and rosemary sprigs around the meat and pour in ¼ cup water (or wine or stock).

6. Cook for 1 hour, then baste with the pan juices. Continue cooking, basting every 30 minutes, until an instant read thermometer registers 165 degrees in the thickest part, about 2 hours longer. Tent with parchment paper when the pork is dark brown.

7. Let rest on a cutting board for at least 30 minutes. Slice and serve, with the sauce, if you’d like.
 

TIPS
 
Red miso, generally made with a higher proportion of soybeans and fermented for a longer period, is strong and savory, making it ideal for meat. If you can find only milder white or yellow miso, which is also sweeter, you can use it instead and reduce the sugar to ¼ cup. 

Pork shoulder, which comes from the upper portion of a pig’s foreleg, is usually split into the fattier top, known as Boston butt, pork butt or just butt, and the lower portion, called the picnic shoulder, blade roast or picnic roast. They all can be labeled pork shoulder and they all work in this recipe.

The BEST Macaroni and Cheese Ever

Gratin de Macaroni a l’Ancienne is a bet your reputation on it dish. There is no Better Macaroni Cheese. If you like Mac and Cheese make this. I guess this is about as enthusiastic as I can be about a recipe. You can find the recipe on our blog of January 11, 2006 (wow we have been making it for a long time): Click the date to get the recipe.

One-Pot Chicken and Rice with Ginger

One-Pot Chicken and Rice with Ginger didn't do it for me. It wasn't really Chinese to me. It was ok but there are better One-Pot Chicken dishes we have made.

We started with Hungry Cat Salad. Even though Hungry Cat, the restaurant, has closed - we continue to make their Salad. I like the avocado, egg and lemon juice. It is a great salad. You can read about why it is called The Hungry Cat Salad on our blog post of: November 21, 2009. Click the date to get the recipe.

One-Pot Chicken and Rice with Ginger
New York Times
 
This one-pot dish was inspired by a dinner of ginger fried rice and garlicky stir-fried greens served at Uncle Lou, a Cantonese restaurant in New York. It’s both mild and full of flavor, which might sound contradictory at first, but it delivers subtle notes of fresh ginger, soy sauce and lime, rather than bold hits in each bite. Serve with extra soy sauce and lime on the side, so that everyone can adjust the seasoning as they would like. Fish out the ginger slices at the end or let everyone know they’re there.
 
INGREDIENTS
Yield:4 servings
 
2       tablespoons neutral or olive oil
1       (3-inch) piece fresh ginger, peeled and cut into thin slices
2       pounds boneless, skinless chicken thighs or breasts
Kosher salt 
3       large garlic cloves, minced or grated
2       cups jasmine rice, rinsed with cold water
3       cups low-sodium chicken broth or water, at room temperature
¾      pound quick-cooking greens, such as chard, kale or spinach, leaves removed from thick stems, if needed, and cut or torn into bite-size pieces (about 4 packed cups)
2       tablespoons soy sauce, plus more as needed
2       limes, 1 juiced (about 1 tablespoon juice) and 1 cut into wedges
2       scallions (optional), sliced
¼      packed cup cilantro leaves and tender stems (optional), roughly torn or chopped
 
 
PREPARATION
 
1. In a large Dutch oven or pot with a lid, heat the oil and ginger slices over medium-high until the oil around the ginger starts to sizzle, 1 to 2 minutes. Season the chicken with salt, then push the ginger to the side. Add the chicken to the pan and let cook, undisturbed, until the chicken starts to brown and easily releases from the pan, 5 to 7 minutes. (It’s OK if the pieces of chicken don’t all have color, as it will be crowded.) Stir in the garlic and rice, flipping over the chicken, and cook until the rice is coated with oil and starts to sizzle, about 1 minute.

2. Add the stock or water, then raise the heat to high to bring to a boil, stirring to scrape up anything on the bottom of the pot. Cover and immediately lower the heat to maintain a simmer. Cook until most of the water has been absorbed and the chicken is cooked through, about 20 minutes. During the last 8 minutes, stir to make sure nothing is sticking on the bottom, then layer the greens on top, cover and finish cooking.

3. Remove from the heat, stir in the soy sauce and juice of 1 lime. Fluff the rice and let sit for 5 minutes, covered. Serve as is, or pull the chicken apart into bite-size pieces. Season to taste with salt, the lime wedges and more soy as needed or serve at the table. Top with the scallions and cilantro, if using.