Carrot Risotto with Chile Crisp

Here is a recipe for Carrot Risotto with Chile Crisp that should have thrilled me. It didn't. I think the issue is that I added too much Chile Crisp. Possibly we will make it again. Try it, but add the Chile Crisp sparingly tasting as you add it  so that you don't over season!

Carrot Risotto with Chile Crisp

New York Times

 

Simple yet surprising, this pantry risotto is a study in contrasts: Luscious, creamy risotto is topped with caramelized carrots that are roasted with spicy chile crisp while you make the rice. The risotto base — a classic approach using shallots, garlic and white wine — is the foundation for a cheap though lush meal that can be cobbled together with pantry ingredients. This one is subtly sweetened with freshly grated carrots, then topped with a pile of smoky roasted carrots. Don’t underestimate the versatility of chile crisp: This tingly, crunchy condiment can animate any number of rich dishes like risotto, pizza and macaroni and cheese with a robust dose of heat. In recipes, as in life, opposites attract.

 

INGREDIENTS

Yield:4 servings

 

2¼    pounds carrots, peeled

2       tablespoons store-bought or homemade chile crisp, plus more for serving

Kosher salt (such as Diamond Crystal) and black pepper

5       cups chicken or vegetable stock

4       tablespoons unsalted butter

1       large shallot, minced

3       garlic cloves, finely chopped

½      teaspoon ground coriander

½      cup dry white wine

1½    cups/10 ounces arborio rice

2½    ounces finely grated Parmesan (about 1¼ cups, packed), plus more for serving (optional)

 

 

PREPARATION

 

1.     Heat the oven to 400 degrees. Prep the carrots: If you’ve got a food processor, roughly chop ¾ pound carrots. Add them to the bowl of your food processor; pulse until they form very small, confetti-like flecks no larger than ¼-inch big (you should have about 2 cups); set aside. (You can also coarsely grate the carrots using a box grater.) Slice the remaining 1½ pounds carrots on a sharp diagonal about ¼-inch thick; transfer to a baking sheet. Toss the sliced carrots with 2 tablespoons chile crisp. (If your chile crisp is predominantly crunchy bits, you can thin it with a little canola or vegetable oil, if needed.) Season the carrots generously with salt and pepper and bake until tender, about 15 minutes, stirring halfway through.

2.    Add the stock to a lidded saucepan (any size that will hold it will do); cover and warm over low.

3.    In a medium saucepan, melt 2 tablespoons butter over medium-high heat. Add the uncooked carrots, shallot, garlic and coriander; season generously with salt and pepper. Cook, stirring frequently, until very fragrant, 2 minutes.

4.    Add the wine to the carrot mixture and cook, stirring occasionally, until mostly evaporated, about 3 minutes.

5.    Stir the rice into the carrot mixture, reduce the heat to medium and cook, stirring, 2 minutes. Add 1 cup warmed stock and cook, stirring frequently, until the liquid is almost absorbed, about 3 minutes. Repeat 4 more times, adding warm liquid and stirring until absorbed.

6.    Once the rice is tender and creamy and all the stock has been absorbed, add the cheese and the remaining 2 tablespoons butter; stir vigorously to combine until the risotto feels silky, creamy, luxurious. Season the risotto to taste with salt and pepper.

7.    Divide risotto among shallow bowls or plates and top with the roasted carrots. Serve with additional chile crisp, for drizzling on top.

 

Porcini-Rubbed Double-Bone Veal Chops and Spinach Gratin

We made Porcini-Rubbed Double-Bone Veal Chops and they were delicious. We usually don't make Veal Chops. The meat is always tender but Veal doesn't have much flavor. The trick is to season it well with interesting spices. Porcini Rub is perfect with the Veal.

We also made a Spinach Gratin which went well with it. Plus believing More is More, we made Nancy Silverton's Potatoes that we like so much! You can find the recipe for Potatoes on our blog of Feb 8, 2022. Click the date to get the recipe

An exceptionally good dinner! We saved the Bones from the Chops and made a Veal Stock which we froze for future use.

Porcini-Rubbed Double-Bone Veal Chops with Roasted Onions and Brown Butter Jus

Chi Spacca Cookbook

Serves 4

 

A double-bone veal chop is a tender, juicy, luxurious cut of meat. In this preparation, we coat the meat in porcini rub, which gives it an umami flavor, and then cook it in brown butter on a bed of sweet onions. It’s such a simple dish, and so good.

 

Ask your butcher for four double-bone, Frenched veal loin chops. A “Frenched” bone refers to a bone with the meat cut off of it, leaving you with a thick loin with two long, dramatic, rib bones attached.

 

You will need an extra-large platter to serve the chops.

 

4       (1-inch-thick) bone-in double-bone veal loin chops (about 1 pound each)

1       recipe Porcini Rub (this page)

2       large red onions, peeled and sliced into ¼-inch-thick rings

16     large garlic cloves, peeled

8       tablespoons (1 stick) unsalted butter, cut into 4 equal pieces

Flaky sea salt

 

To prepare the veal chops, adjust the oven rack to the center position and preheat the oven to 300°F.

 

Place the chops on a baking sheet or cutting board and sprinkle 1 tablespoon of the porcini rub over each chop. Use the meat to mop up the fallen rub and massage with your hands to thoroughly coat the chops with the rub. Set aside for 30 minutes to 1 hour to let the seasonings penetrate the veal and for the veal to come to room temperature.

 

Keeping the rings of onion intact as much as possible, lay them and the garlic cloves in the bottom of a large roasting pan. Sprinkle with the remaining porcini rub and lay the veal chops on top, leaving space between each chop so they cook evenly. Place a piece of butter on each chop.

 

Roast the veal in the oven for 15 minutes. Remove the pan from the oven, flip the chops, and return them to the oven to roast for 15 minutes. Remove the veal chops from the oven. Use a large spoon to spoon the melted butter and juices out of the roasting pan into a small saucepan. Return the chops to the oven to cook for about 10 minutes, until an instant-read thermometer inserted deep into the chop registers 115°F. Remove the veal from the oven.

 

Meanwhile, heat the juices and butter from the pan over medium heat to brown the butter, swirling the pan occasionally so the butter cooks evenly. Cook until the foam that develops has subsided and the butter is coffee colored and has a toasted aroma, about 10 minutes. Turn off the heat and scrape the bottom to release the solids.

 

To serve, remove the veal chops from the pan. Arrange the onions and garlic on a large platter and nestle the veal chops on top. Spoon the brown butter jus over the chops and crush about 1 teaspoon flaky sea salt between your fingertips over them.

Spinach Gratin

Vegetable Simple

 

4     tablespoons (½ stick) unsalted butter

½    medium onion, finely chopped

Fine sea salt

3     pounds baby spinach, chopped

1     cup heavy cream

1     cup panko bread crumbs

Freshly ground white pepper

 

SPECIAL EQUIPMENT

6 x 6-inch ceramic or glass baking dish

 

The breadcrumbs bring a nice, crunchy contrast to the soft spinach and cream mix. This requires a good amount of spin-ach, as the spinach gives up a lot of water while cooking and shrinks substantially. Regular spinach can be substituted for baby spinach, but make sure to remove the large stems. I don't recommend frozen spinach, as I find it a little too leafy.

 

Regular breadcrumbs can be substituted for panko if you prefer.

 

PREHEAT THE OVEN TO 400°F.

 

In a large sauté pan, melt the butter over medium-low heat. Add the onion, season with salt, and sweat until translucent, about 5 minutes.

 

Adding the spinach in batches, cook over medium heat until it is wilted and the liquid has evaporated, about 5 minutes. Add the cream and cook until it is reduced by half, about 4 minutes. Remove from the heat and transfer the spinach mixture to a 6 x 6-inch baking dish.

 

Cover the spinach mixture with panko, season with white pepper, and bake until golden brown and bubbling, 30 to 35 minutes. Let rest for 10 minutes, then serve hot.

 

Bad Salad, Good Fish

We started with a Brussels Sprouts Caesar Salad. We both thought it was too bitter. We don't know if it was the particular Sprouts we used or all Sprouts. At any rate we won't make it again. You should try it if you are into Brussels Sprouts. The Green Curry Coconut Cod is a favorite! I really liked this dish. The sauce is rich and tasty. You don't have to skin the fish. Can't wait to make this again! We served it with Rice.  You can find the recipe for the Cod on our blog of December 13, 2024. Click the date to get the recipe.

Brussels Sprouts Caesar Salad

The New York Times

 

This mix of roasted, caramelized brussels sprouts and slawlike raw slices is topped with a lemony, garlicky dressing that’s a bit like Caesar, but lighter, brighter and anchovy-free (though you could add some if you like). Serve it as a satisfying side dish to a simple pasta or roast chicken, or as a light meal on its own.

 

INGREDIENTS

Yield: 4 to 6 servings

 

2        pounds brussels sprouts, trimmed

⅓       cup plus 3 tablespoons extra-virgin olive oil, plus more as needed

Salt and freshly ground black pepper

1        small baguette or chunk of sourdough bread (about 8 ounces), preferably day-old, torn into bite-size pieces (about 4 cups)

½       cup grated Pecorino Romano, (about 3 ounces), plus more as needed

1½     tablespoons freshly squeezed lemon juice, plus more as needed

3        garlic cloves, finely grated or minced

 

PREPARATION

1.            Heat the oven to 425 degrees. Cut about 1¼ pounds brussels sprouts in half lengthwise, and put them on a rimmed sheet pan along with any leaves that fell off as you were cutting. Drizzle with 1 tablespoon oil and a large pinch of salt and black pepper. Toss well, then spread sprouts in an even layer. Roast until golden brown and tender, about 12 to 20 minutes, tossing halfway through.

2.            On another baking sheet, toss bread pieces with 2 tablespoons olive oil to coat evenly. Spread in an even layer, sprinkle with salt, and bake in the same oven as the brussels sprouts, until crunchy and evenly browned, about 14 to 18 minutes, tossing halfway through. Taste a crouton and add more salt if needed. Let croutons cool on the baking sheet.

3.            As the sprouts and croutons roast, use a food processor fitted with the slicing disk, or a chef’s knife, to thinly slice the remaining ¾ pound brussels sprouts. Place slices in a large bowl.

4.            Make the dressing: In a small bowl, combine cheese, lemon juice, garlic, ¾ teaspoon salt and several grinds of black pepper. Slowly whisk in remaining ⅓ cup olive oil until emulsified. Taste and adjust seasoning by adding more salt, lemon juice or pepper, if needed.

5.            Pour just enough of the dressing over shaved raw brussels sprouts to coat them. Using your hands, massage dressing into the sprouts. Taste and add more dressing if needed.

6.            Add croutons and roasted brussels sprouts to the bowl and toss well. Taste and season with more cheese, salt, olive oil and lemon juice to taste. The salad should be lively in flavor and nicely coated in dressing, but not oily. Serve immediately.

 

Chuck Roast with Root Vegetables and Oyster Sauce Gravy

Chuck Roast with Root Vegetables and Oyster Sauce Gravy was a PERFECT meal for a cold winter night. The meat just is so moist and falls off of the bone. I was in heaven. I hope we make it again soon. Retro cooking at its best. The Oyster Sauce adds a layer of Unami that enhances the experience. Make this one and be transported back to your childhood, only this will be better than what your mother made!

We started with a Caesar Salad.

Chuck Roast with Root Vegetables and Oyster Sauce Gravy

The Global Pantry Cookbook

 

TOTAL TIME: 4 hours 15 minutes

SERVES 6

 

From the moment the meat starts to brown on the stove, the kitchen fills with beefy aromas. The oyster sauce in the braising liquid kicks the effect up tenfold as the dish develops in the oven. The meat collapses into tenderness, the sauce melds into the stewy richness. This is perfect, simple, cool- and cold-weather comfort.

 

INGREDIENTS

2       teaspoons kosher salt

1½    teaspoons freshly ground black pepper

1       boneless chuck roast (3 pounds)

2       tablespoons olive oil or canola oil

1½    cups unsalted beef stock

¼      cup oyster sauce

4       thyme sprigs

2       bay leaves

2       large onions, halved vertically and cut vertically into thick slices

6       cloves garlic, minced

1½    pounds Yukon Gold potatoes, unpeeled and cut into 2-inch chunks or wedges

1½    pounds turnips, cut into 2-inch chunks or wedges

1½    pounds carrots, cut into 2-inch-long pieces (any really thick pieces halved lengthwise)

 

PROCEDURE

1.            Preheat the oven to 325°F with the rack placed in the center.

2.            Heat a large Dutch oven over medium-high heat. Sprinkle ¾ teaspoon of salt ½ teaspoon of pepper over the top of the roast; sprinkle the bottom with ¾ teaspoon of salt and ½ teaspoon of pepper. Add the oil to the pan and swirl to coal. Add the roast to the pan; cook until well browned on the bottom, about 5 minutes. Turn the roast over and cook until well browned, about 5 minutes.

3.            Stir together the stock and oyster sauce in a 2-cup measuring cup. Pour the mixture over the browned roast in the Dutch oven, and tuck the thyme sprigs and bay leaves into the liquid. Scatter the onions and garlic over the roast. Continue to cook over medium-high heat until the liquid boils, 15 seconds to 1 minute, then cover the pot and place in the oven. Braise for 2 hours 45 minutes.

4.            Remove the pot from the oven, uncover, and top the roast with the potatoes, turnips, and carrots. Cover the pot, return to the oven, and cook until the vegetables are tender when pierced with a knife, 1 hour to 1 hour 15 minutes.

5.            Using long tongs, remove the roast to a large platter. This is a little tricky, and the roast will likely fall apart, but you'll need it in pieces to serve it anyway. Gently stir the vegetables into the cooking liquid; discard the thyme sprigs and bay leaves. Sprinkle the remaining vegetables with the remaining½ teaspoon salt and ½ teaspoon pepper; toss again gently to combine Arrange the vegetables on the platter with the roast, or return the roast to the pot with the vegetables and serve.

 

AVOID THIS MISTAKE

No More Mushy Vegetables. If you're resigned to soggy stews, the result here is a revelation. Meat of the chuck variety takes much longer than vegetables to tenderize, 30 we give it a head start. The vegetables are added only in the last hour or so.

Fennel Rubbed Pork Chops

We love Pork, and Fennel Rubbed Pork Chops is a great recipe. Not only is the Pork rubbed with Fennel but Fennel is cooked as an accompaniment. When we removed the Fennel from the pan, which is then deglazed with Sambuca,  an anise tasting liquor. It made for a fabulous sauce.You can get the recipe for the Fennel Rubbed Pork Chops on our blog of January 12, 2021. Click the date to get the recipe.

We started with Creamy Butternut Squash Soup with Shrimp. You can find the recipe on our blog of January 24, 2025. Click the date to get the recipe.

Steak au Poivre and Pea Guacamole

We decided to make Steak au Poivre for a change. We normally just grill a Steak on top of the stove and finish in the oven. We decided to get a little fancy with this recipe. It turned out to be excellent. We will do it again. With the Steak we made Nancy Silverton's recipe for the best Potatoes ever! You can find the recipe for the potatoes on our blog of February 8, 2022. Click the date to get the recipe.

Finally we made Sweet Pea Guacamole. I prefer the real one with Avocado. But that is me try it for yourself see if you like it.
 

Steak au Poivre for Two
New York Times
 
A celebratory French dish that likely originated in Paris in the 1920s, steak au poivre might be associated with white-tablecloth dining, but it is a recipe that you can easily make at home for a fraction of the price. It begins with a piece of beef that is crusted in crushed peppercorns, then topped with a silky, peppery Cognac pan sauce. In this version, using one large, well-marbled rib-eye steak instead of two individual filets means it’s more affordable, more flavorful and simpler to cook. (Preparing one perfect steak is easier than two.) Season generously, sear on the stovetop, then finish in the oven for even cooking. Let it rest while you prepare your pan sauce. Slice your steak into generous slabs and fan it out over your sauce, a move that makes the meat look more plentiful and the finished dish more lavish than if you drizzled the sauce on top.
 
INGREDIENTS
Yield:2 servings
 
1             large (1½-inch thick) boneless rib-eye (or strip) steak (about 1¼ pounds); see Tip
3             scant tablespoons whole black peppercorns
Kosher salt (such as Diamond Crystal)
2             ablespoons canola or vegetable oil
3             tablespoons minced shallot (ideally as finely minced as possible)
¼            cup Cognac or brandy
¾            up chicken stock
2             tablespoons unsalted butter, at room temperature
1 to 2     tablespoons heavy cream (optional)
 
 
PREPARATION
 
1.            Remove the meat from the fridge and let sit for 20 minutes.
2.            Prepare your peppercorns: Set your peppercorns on a cutting board and, little by little, using the flat side of a large chef’s knife, press a (manageable!) cluster of peppercorns until they’re crushed. Transfer to a pie dish or similar vessel.
3.            Lightly season both sides of the meat with about ¾ teaspoon salt total. (Be conservative, as you’ll be preparing a pan sauce from the meat drippings later, and you can always add salt then.) Dredge the meat in the peppercorns, coating both sides.
4.            Heat the oven to 425 degrees, then heat the oil in a large cast-iron skillet over medium-high. Once the oil is rippling hot — it should sputter if you flick a peppercorn into it — place the meat in the pan and brown on both flat sides, about 4 minutes per side. (If you have a sizable fat cap — a thick layer of white, chewy fat — on either of the smaller sides, sear them off until browned, 30 seconds to 1 minute per side.) If possible, take the temperature of your meat before adding it to the oven, so you have a sense of how long it’ll need to cook.
5.            Transfer the pan to the oven and cook to desired doneness, about 3 minutes for medium-rare (the temperature should be about 132 degrees). Remove the pan from the oven and transfer the meat to a cutting board to rest.
6.            Add the shallot to the skillet and cook over medium-high until softened, stirring frequently, about 1 minute. Turn off the burner, then pull the hot skillet off the heat. Add the Cognac. (If the reaction between the heat and alcohol produce a flame, don’t panic! It will subside in a minute.)
7.            Return to the stovetop, stir to deglaze and cook over medium-high 1 to 2 minutes, until the liquid evaporates. Add the stock and cook until thickened and saucy, 6 to 8 minutes.
8.            When the sauce is almost done reducing, slice the steak crosswise into ½-inch slices.
9.            Once the sauce has reduced until thick enough to coat a spoon, pull it off the heat. Whisk in the butter, then the heavy cream (if using) and season with salt and pepper. Drizzle the sauce on a serving plate and transfer the steak on top. Serve immediately.
 
TIP
The rib-eye has a good amount of fat, which lends a lot of flavor, but you could also use a strip steak of similar proportions, a slightly cheaper option, or even filet mignon (you’d want two 6- to 8-ounce pieces, each about 2 inches thick), if you’re feeling fancy.

Sweet Pea Guacamole

Conscious Kitchen

 

Sweet Pea Guacamole
For all of the ingredients, please use only those that are organic or pesticide free.
Adapted from Secret Ingredients: The Magical Process of Combining Flavors (Bantam Books; 1988) by Michael Roberts
1 pound bag	frozen peas, defrosted
2 tablespoons	olive oil
2 tablespoons	fresh lemon or lime juice
1/4 bunch	fresh cilantro
1	jalepeno pepper, seeded
1/4 teaspoon	ground cumin
1 teaspoon	salt
1/4	red onion, finely chopped (optional)
Combine the peas, olive oil, juice, cilantro, jalepeno, cumin and salt in the bowl of a food processor fitted with the metal blade or a blender. Process until the ingredients are smooth. Taste for balance of flavors. Add salt, acid, or oil as needed. If using, stir in the onion. Refrigerate until ready to use.
Best if prepared within a few hours of serving.

 

 

 

 

 

 

 

 

Yaki Soba and Pork Loin

 

This was a delicious meal! We had purchased several bags of Muso Yoki Soba Noodles that were made in Osaka. We also had some leftover Japanese Potatoes we served with it. You can never have too much starch. This was a great Japanese inspired meal. My memory fails me as to what Pork Loin Recipe we made! Search the blog for Pork Loin and you will find many recipes, they are all good, pick one that appeals to you.