I'll share my recipes, but my fiddlehead spot is sacred – Daily Bulldog - Daily Bulldog |
- I'll share my recipes, but my fiddlehead spot is sacred – Daily Bulldog - Daily Bulldog
- Recipes: 3 dishes you can make for Mom on Mother’s Day - OCRegister
- Revamped Recipes From Mom's Kitchen - Forbes
- Epicurious will no longer publish recipes with beef - KRON4
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I'll share my recipes, but my fiddlehead spot is sacred – Daily Bulldog - Daily Bulldog Posted: 30 Apr 2021 08:40 PM PDT  Last week I participated in what I have come to see as a Maine spring right of passage. Picking fiddleheads. Before anyone contacts me, the answer is no, I will not tell you where I get my fiddleheads. I have learned that we may share recipes and many other resources, but our fiddlehead spots are sacred. 
On my summer trips to Lee County, Virginia, I spent a lot of time at my Uncle Wiley's farm or went over the mountain to Kingsport, Tennessee and stayed with my Aunt Charlie's family. It was when I was away from my parents that I had the opportunity to experience an expanded variety of wild foods. I tried new flavors from the temperate rainforest of Southern Appalachia like pawpaws (tastes like a cross between a mango and a banana), scuppernong and muscadine grapes, ramps, wild mushrooms and a large variety of wild greens that I've mentioned in earlier articles. My Momma is a complicated woman. Proud of her family's heritage, but bristled at any reference she perceived to be about hardship or poverty. In her mind, and more so now because of dementia, her life on Wallen Creek is the Appalachian version of Little House on the Prairie. This means there are some food memories she shared, but some, maybe because they hit too close to the difficulties of living in the hollar, she never prepared and only rarely mentioned. In many ways, because Momma left and married someone from outside the community (Daddy was a Mississippi boy by way of Tennessee), she had the distance to separate from some of these traditions while the family that stayed in the area remained more connected to them. I've also heard that sometimes the urge to forage skips a generation. My grandparents foraged out of necessity, many of my parents' generation chose the grocery store and stockpiling canned food in anticipation of a return to hardship, and I chose to return to foraging out of preference, not necessity. I could document the lifelong markers of childhood food insecurity I saw in my parents, aunts and uncles. What I haven't been able to decipher is why they ALWAYS needed to have 25+ cans of food in the pantry at all times (just in case), but they wouldn't pick the dandelions in the yard despite telling stories of all the delicious ways they were prepared. Why would they make pilgrimages to backwoods places where they could eat these wild foods, but never serve them on their own family dinner table? That is likely a knotted up ball of yarn for another time, but what I know is that this clear disconnect is a large part of what made me so curious about these wild food traditions. My interest in learning to prepare wild edibles, like the ones I experienced as a child, was kindled after I moved to Maine and tried fiddleheads. I knew from my Granny that pokeweed is cooked and eaten much like you would prepare and cook spinach, so I started researching the flavor profile of fiddleheads. I found them described as a cross between asparagus and young spinach or artichoke. To me, that was all I needed to start testing and developing fiddlehead recipes. Every spring we watch and wait for the fiddeheads to be ready for picking. We go to our secret spot and pick enough fiddleheads to last us through the year. I also stockpile fiddleheads for the Fiddlehead Festival. You may have seen me there cooking different fiddlehead dishes or maybe you sampled some of my fiddlehead recipes. While I'm not a huge fan of the boiled and topped with vinegar, butter and salt preparation, I do love them pickled, as fritters, in soups and even make a fiddlehead pesto. Processing fiddleheads is a pain. I've tried all the methods and time-saving hacks. In my experience, the best way is with a little time and patience. Rinse fiddleheads under cold running water. Use your fingertips to gently rub away any of the brown husk that clings to the stem or curled up leaves. Also run your fingers along the inside of the v-shaped stem. Collect the fiddleheads in a colander and rinse thoroughly multiple times to remove any dirt. Trim away any dark spots. Then you have two choices. Steam or boil them. I have an electric steamer, so I steam them for 10 minutes in small batches to allow space for enough steam to thoroughly cook the fiddleheads & then I drop them in an ice bath to stop cooking and lock in color. Alternatively, you can bring a large pot of lightly salted water to a rolling boil and add clean fiddleheads.. The water should fully cover the fiddleheads when added. Bring the water back to a steady boil and hold for 10-12 minutes. Again, use an ice bath to stop the cooking and set the color. Sourdough Fiddlehead Fritters
1½ cups sourdough starter In a medium bowl, combine sourdough starter, sugar, cornmeal, salt, and cayenne with a whisk. Sprinkle in baking soda and baking powder and whisk until just combined. Fold in chopped fiddleheads, stirring down the batter if needed. Heat a 10-inch cast-iron skillet over medium heat and add approximately ½ inch of oil for frying. Remove with a slotted spatula. Place on a plate and cool a few minutes before serving. Repeat with remaining batter, adding additional oil to the pan as needed. Serve fritters while still warm, salting to taste. NOTE: If you are saving your bacon grease, adding a spoonful to the oil when frying the fritters adds a nice smokiness. Fiddlehead Pesto- makes 1 ½ cups 2 cups Basil leaves Mix all ingredients in the food processor. Add additional olive oil or a little water to get pesto to desired consistency. I'll use this pesto on pizza instead of sauce, in pasta dishes and toss it with chicken & veggies after they have been grilled. Note: Pesto keeps in fridge 5 days or freezer up to 2 months Cream of Fiddlehead Soup- Following Julia Child's instructions for velouté in Mastering the Art of French Cooking (Volume 1) 1 lb fiddleheads, processed & chopped To make the creamy soup base, melt the butter over low heat & add the onions and cook about 8 minutes until they are translucent. Add the flour and stir well. Cook for a few minutes until you create a bubbly roux. Remove the roux from the heat and whisk in one cup of the hot broth until you have a very creamy white sauce. Return the pot to the heat and very slowly whisk in the rest of the broth. If you are successful, the soup should be thick enough to coat a wooden spoon. Simmer for another 10 minutes. If the soup doesn't thicken: in a medium bowl, whisk 2 TBS of flour with a scoop (half cup) of hot soup base. The mixture should turn quite thick. Slowly add about another ½ cup broth. Slowly pour into soup and allow to simmer together for another 10 minutes. If it is still too thin, you can repeat this step. Puree half of the fiddleheads with one cup of the creamy soup base in your food processor until it makes a beautiful light green paste. Add the mixture back to the rest of the soup base. Stir in remaining chopped fiddleheads and return to a simmer. Add salt and pepper to taste and sprinkle dried thyme onto soup in the serving bowls. Ashley Montgomery is a native Southerner with a deep love for collard greens, hot buttered biscuits and sweet tea. She married a boy from Maine, works at UMF and calls Wilton her home. She loves cooking, feeding people, learning about other folk's food traditions and will eventually stop being afraid of pressure cookers.   |
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Recipes: 3 dishes you can make for Mom on Mother’s Day - OCRegister Posted: 30 Apr 2021 10:05 AM PDT Surprise Mom with an easy-to-make Mother's Day treat. Rather than a feast, a simple Mother's Day dish can be a tasty tribute to honor Mom. No need to sign up for a quickie course at the Cordon Bleu cooking school. Families with little culinary experience but good intentions can cook an edible gift. Before the pandemic challenges hit, I might have suggested gifting an entire home-cooked meal, but under current circumstances, I think one lovely, heartfelt dish would be greatly appreciated. If you like, enhance the chosen dish with complementary add-ons. I have noted suggestions at the end of each recipe designed to round out the meal with optional store-bought goodies. 
Berry Stew with Sweetened Crème Fraiche For a dessert-centric gift: Don't let the "stew" moniker throw you off. This is a delicious, chilled dessert that can be prepared well in advance. Served in bowls, it's something like a crustless berry pie with a welcome herbal edge. The recipe is from a new cookbook, "Eat Cool" by Vanessa Seder (Rizzoli, $39.95). I like to serve it with shortbread cookies on the side. Yield: 4 servings INGREDIENTS2 cups strawberries, hulled, halved or quartered if large 1 cup blackberries 1 cup blueberries 1 cup raspberries 3/4 cup plus 2 tablespoons sugar, divided use 8 sprigs fresh thyme, fresh lemon thyme preferred but not mandatory 5 sprigs fresh mint Peel from 1 whole lemon (remove in wide strips with vegetable peeler) 1 1/4 cups water 1 cup crème fraiche; see cook's notes 2 tablespoons vanilla extract Cook's notes: My local supermarket sells crème fraiche; it's stocked in the cheese case next to the Brie and Parmesan. If you can't find it, substitute sour cream. PROCEDURE1. Place strawberries, blackberries, blueberries and raspberries in a large bowl and set aside. 2. Combine 3/4 cup sugar, thyme, mint and lemon peel in a small saucepan along with the water. Bring to simmer over medium heat and simmer, stirring once or twice, until sugar dissolves and the mixture smells fragrant, about 12 minutes total. Pour hot liquid through a fine-mesh strainer over berries and gently stir to combine. 3. Use a potato masher (or meat mallet, the kind with a handle attached at a right angle to a disk) to mash berries, leaving some completely intact and some completely mashed. Cover and refrigerate until cold, about 1 hour. At this point, the berry stew can be stored in an airtight container in the fridge for up to 2 days ahead of serving. 4. Meanwhile, in a small bowl, whisk together the crème fraiche, remaining 2 tablespoons sugar and vanilla. This can be made up to 2 days in advance of serving and stored in an airtight container in the refrigerator. 5. To serve: Divide berry stew among 4 bowls and top each with a dollop of sweetened crème fraiche. Serve immediately. Source: "Eat Cool" by Vanessa Seder (Rizzoli, $39.95) Add-ons: Serve with crisp cookies or wedges of chocolate brownies. If you like nuts, a few candied nuts could be sprinkled on top, or a small bowl could be served on the side. If you want a pie crust garnish, buy refrigerated pie dough; cut the dough into bowl-sized hearts. To bake, place on parchment paper lined baking sheet. Brush lightly with egg wash (one beaten egg). Bake until golden in a 350-degree oven. At serving time place a heart on top of each "stew." 
Frittata with Potatoes and Greens For a breakfast gift, one that could be lunch or brunch, try this tasty frittata. A frittata is an egg-based Italian dish that is like a crustless quiche. The addition of Greek yogurt gives this concoction a delicious tanginess. This recipe is versatile, open to using personal favorites. My favorite rendition uses chopped Tuscan kale and a combination of fresh dill and parsley. I use unskinned Baby Dutch Yellow potatoes because they cook quickly — boiled to fork tenderness in about 9 minutes and then sliced in half and cut crosswise into chunks. Yield: 4 to 6 servings INGREDIENTS1 cup plain full-fat Greek yogurt 1/4 cup finely chopped herbs, such as dill, mint, basil, parsley, and/or chives 2 garlic cloves, very finely chopped 1 1/2 teaspoons fresh lemon juice Coarse salt, such as kosher salt, divided use 8 large eggs 2 tablespoons olive oil 2 shallots, thinly sliced 2 cups coarsely chopped (about 1/2″ chunks) cooked potatoes 2 cups coarsely chopped raw or cooked greens, such as chard, kale, arugula, or spinach Freshly ground black pepper PROCEDURE1. Preheat oven to 350 degrees. For yogurt sauce, mix yogurt, herbs, garlic, lemon juice, and 1/2 teaspoon salt in a small bowl. 2. Lightly whisk eggs and remaining 1 teaspoon salt in a separate medium bowl. Add 1/2 cup yogurt sauce and stir just a couple of times (do not completely incorporate yogurt sauce). 3. Heat oil in a 10″ cast-iron or oven-safe nonstick pan over medium heat. Add shallots and potatoes and cook, stirring occasionally, until shallots have softened and potatoes are golden, about 3 minutes. Season with salt and pepper. Add greens and cook, just until warmed through and wilted if greens were raw. Add egg mixture and cook, until sides are just beginning to set, 5 to 7 minutes. 4. Transfer pan to oven and bake frittata until puffed and set, 18 to 20 minutes. Cut frittata into 4 or 6 wedges and serve with remaining yogurt sauce alongside. Source: Adapted from epicurious.com Add-ons: Fruit salad if serving for breakfast, mixed green salad or coleslaw if serving for lunch or dinner. Sliced tomatoes topped with a smidgen of vinaigrette could work any time of day. 
Caramelized Shallot and Bacon Tart A savory tart cries out for a warm-weather picnic. This Caramelized Shallot and Bacon Tart is a favorite, whether served at an outdoor outing or as a first course for a company dinner. The sweetness of browned onions and shallots team beautifully with crisp bacon and creamy ricotta. If serving at a picnic, provide small plates or sturdy napkins and a sharp knife; place the tart on a rustic cutting board and let guests help themselves. Yield: 8 servings INGREDIENTS1 round prepared pie dough, such as refrigerated Pillsbury Pie Crust 4 slices thick bacon 1 tablespoon canola oil 4 shallots, cut crosswise into thin slices 1 1/2 large yellow onions, cut in half top to bottom, thinly sliced crosswise 1/8 teaspoon sugar 1 1/2 tablespoons chopped fresh thyme leaves Salt and freshly ground black pepper to taste 1 cup whole-milk ricotta cheese 1 egg yolk 1/4 cup grated Parmesan cheese Egg wash: 1 egg yolk lightly beaten with 1/2 teaspoon water PROCEDURE1. Adjust oven rack to middle position and preheat to 350 degrees. Ease chilled dough into a 9 1/2-inch tart pan with removable bottom. Use top of bent finger to press dough into fluted sides of pan. To create a double layer of dough on sides of crust, trim dough 1/4-inch above top of pan; fold overhanging dough over so top of fold is even with top of pan to reinforce sides; press with top of bent finger to seal sides. Roll rolling pin over top of tart pan to make top of dough even all the way around. Poke dough at 1-inch intervals with tines of fork (bottom and sides). Line dough with sheet of aluminum foil. Add about 1 cup dry beans, raw rice or pie weights. Bake 15 minutes. Remove from oven; remove foil and beans, rice or weights. Set aside. 2. In large, deep skillet cook bacon until crisp; remove bacon from pan and drain on paper towels, reserving 1 tablespoon bacon grease in pan. Add 1 tablespoon canola oil and heat oil on medium-high heat. Add shallots and onions; cook, stirring occasionally, until soft and starting to brown, about 9 minutes. Reduce heat to medium or medium-low. Add sugar, thyme, salt and pepper; stir to combine. Cook until onions are golden, stirring occasionally, about 20 additional minutes. 3. In small bowl combine ricotta, egg yolk, Parmesan cheese, salt and pepper. Gently spread ricotta mixture on bottom of tart shell. Top with shallot mixture, spreading out into an even layer. Crumble or chop bacon and sprinkle on top of shallot mixture. Brush top edge of crust lightly with egg wash. Place on baking sheet and bake in preheated oven until golden brown and heated through, 35 to 45 minutes. Allow to cool 15 minutes before cutting into wedges and serving. Source: "Melissa's Everyday Cooking with Organic Produce" by Cathy Thomas (Wiley, $29.95) Add-ons: For a picnic, provide a mix of olives and assorted fresh fruit or fruit salad. A cucumber salad would be nice — sliced peeled "cukes" tossed with rice vinegar, salt to taste and toasted sesame seeds. Or a tomato salad napped with fresh herbs and vinaigrette.  |
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Revamped Recipes From Mom's Kitchen - Forbes Posted: 30 Apr 2021 12:10 PM PDT  For Mother's Day, professional chefs are sharing updated takes on favorite family recipes. Credit: Qi AiThere's something so special about mom's cooking (even if she's not the best cook in the world); the mix of childhood nostalgia blending in with familiar scents and spices to create a dish that is so much more than the sum of its parts. But there's something to be said about taking a familiar favorite and giving it your own twist, and chefs are the experts at tweaking recipes. Below, five chefs have shared the stories behind their favorite dishes made by their moms and how they've updated them.  Credit: Home Appétit Middle Eastern Lamb Kofta with Yogurt Sauce Recipe by Lee Wallach, founder and chef of Home Appétit in Philadelphia, Pennsylvania "Our lamb kofta meatballs are my jazzed up version of the ktzitzot (ground meat patties) that my mom used to make for us all the time as kids," Wallach said. "She would use beef with lots of herbs and spices and then pan fry them in oil. They were absolutely delicious and we would eat them in handfuls. "The original ktzitzot recipe she used came from my Israeli grandmother (savta), and she made them for my mom and her siblings. They love to tell stories about how the meatballs would come out of the hot oil and they would eat them right away and burn their hands… and of course, my brother and I did the same thing." MORE FOR YOU Recipe for Middle Eastern Lamb Kofta with Yogurt Sauce Yields 4 servings For the meatballs: 1 1/4 lbs ground lamb 1/2 lb ground pork 1/3 c minced red onion 3 cloves garlic, chopped Zest of one lemon 2 Tbsp chopped mint 2 Tbsp chopped Italian parsley 1-2 Tbsp harissa paste 2 Tbsp paprika 1 tsp ground cumin 1 tsp ground coriander 1 Tbsp ground sumac 1 egg 1/2 Tbsp kosher salt Pepper, to taste Neutral cooking oil Combine all ingredients except oil in a large bowl and mix well. Add more harissa if you like spice. Using your hands, form kofta into diamond shapes, about 2 ounces each. You should get 3 kofta meatballs per person. Heat a sauté pan over medium-high heat, and add enough oil to cover the bottom of the pan. Sear kofta until cooked through, flipping halfway; about 4 minutes per side. For the yogurt sauce: 1 c full fat yogurt (labneh or Greek yogurt recommended) 1 Tbsp extra virgin olive oil 1 clove garlic, minced 1 tsp cumin 1 Tbsp fresh lemon juice Salt and pepper, to taste Combine all ingredients in a bowl at least 20 minutes prior to serving.  Credit: Indaco Butter Beans and Parmesan Recipe by Mark Bolchoz, executive chef of Indaco in Charleston, South Carolina "Butter beans have always been a part of my life; growing up here in Charleston, we ate them once or twice a week with dinner," Bolchoz said. "My great grandmother would gather and process all the butterbeans for the whole neighborhood when my mom was a little girl. They would shell them, bag them and give them to everyone around. "Butter beans, or lima beans, have always been synonymous with community to me, which is why we serve them 'for the table' and 'family-style' here at Indaco. My great grandma, Gommy, my grandmother, Mémé, and my momma, Ashley, would all cook them in fatback and water, as is tradition. Here, we take it up another level with ham hock stock and smoky bacon, and we always finish with chopped rosemary to emulate the famous cannellini beans served in Tuscany. The base recipe is versatile and can be tailored a thousand ways with different pork products, vegetables added in, and hot sauces and hard cheeses to finish." Recipe for Butter Beans and Parmesan Yields 4 servings Ingredients: 2 qt (2 lb bag) butter beans 2-2.5 qt chicken stock (store bought or home fortified) 8 strips thick-cut smokey bacon 1 yellow onion, split and peel, leaving root intact 4 leaves fresh bay leaf 3-4 sprigs rosemary, picked and chopped fine 1 small bundle thyme, tied with a string for easy removal 2 Tbsp butter Parmesan, to taste 3 Tbsp parsley 2 dashes hot sauce Salt and pepper, to taste Directions: Render the strips of bacon in a heavy bottom pot until just about cooked. Reserve 1 or 2 for finished product if you like, but leave the rest in . Add the split onion, herbs, bay leaf and some salt and black pepper to the pot. Once the onion has a little color on the cut side, add the beans and stock to the pot. Season gently once more, and then simmer on low heat for 35 minutes to 1 hour. Start checking the beans at 35 minutes. When they're finished cooking, you should be able to smash the butter bean against the roof of your mouth with ease but they should hold their shape. At this point you can serve them, use them as soup base, or cool them down for later use. To serve them at a later point, prepare them "Indaco Style": In a skillet or shallow pan add however many beans you want to serve with just barely enough cooking liquid to cover them. On high heat boil them rather violently allowing the liquid to dissipate, then add hot sauce, butter, salt and pepper, and parsley. Transfer to a casserole or serving dish and garnish with fresh Parmesan or another hard cheese.  Credit: Qi Ai Mama Ai's Pork Belly Recipe by Qi Ai, chef de cuisine of Travelle at The Langham, Chicago "My favorite dish that my mom makes is her pork belly with bamboo shoots," Ai said. "Tender bamboo shoots are a winter delicacy in Beijing; the season is short. I remember rushing home after school, and on the days my mom was cooking the dish, that aroma of caramelized anise and soy mixed with pork and bamboo would be the first thing I smelled in the hallway. This is the dish that comes to mind first when I think of home, and I still ask my mom to make it if I go home for a visit. "I have made multiple versions of this dish, using slow cookers, Instant Pots and woks (which my mom uses). The best method turns out to be the oven. As I am a classically French trained culinarian, cooking this pork belly dish in the classic French way made lots of sense and oven braising helps the chunk of belly stay juicy and moist. As it cooks in the oven, extra fat is rendered and the fresh herbaceousness from the Chinese mirepoix goes into the belly. "My French version of my mom's pork belly has become my husband's favorite dish when he thinks of Chinese cuisine, and hopefully it will be one of my daughter's favorites when she thinks of home. Well, maybe she will put her own spin on it." Recipe for Mama Ai's Braised Pork Belly To cure the pork belly: 3 pounds, whole Holland pork belly 70 g kosher salt 40 g black pepper 4 cloves garlic 2/3 c brown sugar Mix together the salt, pepper, garlic and sugar in a food processor, blending until mixed together. The pepper might still be in large pieces; this is what we are looking for. Rub this mixture over both sides of the pork belly, and let cure in the fridge for 2 days, flipping 2 times a day to ensure the cure is absorbed. To braise the belly: 1/2 carrot, large dice 1/2 onion, large dice 2 stalks celery, large dice 1 knob ginger 1 stalk lemongrass, chopped 1/2 bunch cilantro 4 Chile de árbol 3 star anise 1 Tbsp fennel seeds 2 cloves 1 cinnamon stick 1/2 c soy paste 1 1/2 qt chicken stock Salt, to taste After 2 days, wash off the cure, dry and set aside. In an oven-safe, heavy bottom pot, sear pork belly until golden on both sides. Put aside. Add all the mirepoix vegetables and all the spices into the pot. Stir and coat them with the lovely fond on the bottom of the pan. Add in soy paste and chicken stock, add the pork belly back in, and bring the liquid to a simmer and cover with an oven proof lid. Let braise at 350 degrees Fahrenheit for 4.5 hours, or until the pork belly is tender, but not falling apart. Let chill in the liquid overnight so that the belly can absorb some of the liquid goodness back into the muscle fibers. The next day, it is ready to be served! Warm up the pork belly in the pot or in the microwave and enjoy.  Credit: Radu Grigore Lahanodolmades (Stuffed Cabbage) Recipe by Radu Grigore, executive chef of Elaia Estiatorio in Bridgehampton, New York "The best dish that my mom makes is called 'sarmale' in Romanian," Grigore said. "Greeks have their own version and it's called lahanodolmades, which is known in the United States as stuffed cabbage. This dish reminds me of childhood and mostly of Christmas. In Romania, before the winter comes my mom always preserved around 100 heads of cabbage to make sarmale and eat as a side dish all winter long. "I've updated this recipe and simplified it using blanched cabbage leaves. I use fresh cabbage instead of fermented cabbage (which my mom uses) and added a Greek touch by using oregano and dill. On the side, I recommend serving this with warm polenta, a fresh hot pepper and sour cream or Greek yogurt." Recipe for Lahanodolmades Yields 2-3 servings Ingredients: 2 big green cabbages 8 oz ground pork 8 oz ground beef 4 oz bacon, diced 2 oz short grain rice 6 oz tomato paste (divide 2 oz and 4 oz ) 8 oz spring or filtered water 2 oz sautéed brunoise onion 1 Tbsp dill, chopped 1 Tbsp Greek oregano 1 Tbsp parsley, chopped 1 Tbsp thyme, chopped 2 bay leaves Salt and pepper, to taste Directions: Peel off each leaf of cabbage. Pick 10 large nice leaves and remove the core. Blanch in boiling water for 4-5 minutes and set aside. In a bowl, mix together the ground pork, ground beef, rice, 2 ounces of tomato paste, onion, dill, oregano, parsley and thyme. Season with salt and pepper. Fill each cabbage leaf with 2 ounces of the mixture and wrap like a mini burrito. Lay the stuffed cabbages in a deep baking dish. Mix the rest of the tomato paste with the water, diced bacon and bay leaf, and pour this mixture into the baking dish. Use a lid or aluminum foil to cover. Bake in a preheated oven at 300 degrees Fahrenheit for 60 minutes. Take the lid off and bake another 10 minutes at 420 degrees Fahrenheit.  Credit: Carmine's Chicken Cacciatore Recipe by Glenn Rolnick, director of culinary operations at Carmine's in New York City "My mother is a great cook and taught me so much while growing up; to this day she has been a great influence on my career as a chef," Rolnick said. "She made a wonderful chicken cacciatore over wide egg noodles. Cooking everything in one pot, she would time it perfectly so the chicken was tasty and tender, and the sauce was seasoned to perfection. Her dish was a deep rich tomato color with great texture." For his version, Rolnick made a few changes, including adding mushrooms and sautéing the vegetables and herbs for added flavor. The addition of chicken stock and veal stock also adds flavor to the dish. Lastly, he finishes the dish in the oven while his mom cooks the dish over the stovetop exclusively. "Both ways are excellent, especially over wide noodles," Rolnick said. "I used my years of training while my mom used her mother's recipe and teaching, but both are spectacular." Recipe for Chicken Cacciatore Yields 4-6 servings For the chicken: 1 lb all-purpose flour 1 tsp kosher salt 1/4 tsp cracked black pepper 1 1/2 c canola oil 2 3-lb whole chickens, cut into 10 pieces each Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with paper towels. In a medium bowl, whisk together the flour, salt and black pepper. Heat the canola oil in a large cast iron skillet over medium-high heat. Dredge each piece of chicken in the seasoned flour and shake off any excess. Working in batches to avoid overcrowding, carefully place the floured chicken in the skillet and fry until nicely browned. Flip each piece and brown the opposite side. Transfer the fried chicken to the lined sheet pan. For the sauce: 1/2 c garlic oil 1 1/2 c white onions, sliced 1 c red bell peppers, diced 1 c green bell peppers, diced 1/3 c garlic, sliced 2 dried bay leaves 2 Tbsp fresh flat-leaf parsley, chopped 2 Tbsp fresh oregano leaves, chopped 2 Tbsp fresh basil, chopped 1 Tbsp fresh rosemary 1 pound cremini mushrooms, cleaned, stems trimmed, mushrooms quartered 1 1/2 tsp kosher salt 1/4 tsp cracked black pepper 1 c white wine 4 c canned whole, peeled Italian plum tomatoes 1 c chicken stock 1 c brown sauce (recipe below) In a separate large pan over high heat, combine the garlic oil, onions and bell peppers. Sauté until the vegetables begin to brown, then add the garlic and cook for 1 to 2 minutes. Add the bay leaves, parsley, oregano, basil, rosemary and mushrooms and cook for 5 minutes. Add the salt, black pepper and white wine and cook for 2 to 3 minutes. Add the tomatoes, chicken stock and brown sauce and bring to a boil. Reduce the liquid by one-quarter. To serve: 12 ounces wide egg noodles, cooked al dente In a 4-quart casserole dish, combine the chicken and the sauce. Cover and bake for 35 minutes. When the chicken has almost finished cooking, cook the egg noodles. Spread the cooked pasta in the center of a large serving platter. Arrange the chicken pieces over the noodles, top with the sauce, and serve. For the brown sauce: Makes 4 1/2 cups 4 Tbsp (1/2 stick) unsalted butter 1/2 c celery, finely diced 1/2 c carrots, finely diced 1/2 c white onions, finely diced 1/2 tsp fresh thyme leaves 1/2 tsp kosher salt 1/8 tsp cracked black pepper 1/4 c all-purpose flour 6 c beef stock Heat the butter in a 2-quart or larger pot over medium-high heat. Add the celery, carrots, and onion and sauté until nicely browned, 7 to 10 minutes. Add the thyme leaves, salt, and pepper and sauté for 1 minute more. Add the flour to make a roux, and stir until absorbed. Reduce the heat to medium and cook for 3 to 4 minutes, being careful not to burn the roux. Add the stock, and simmer until thickened.  |
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Epicurious will no longer publish recipes with beef - KRON4 Posted: 30 Apr 2021 04:08 PM PDT  (NEXSTAR) – Recipe website Epicurious will no longer publish recipes that contain beef, the platform announced Monday. As the recipe website noted, almost 15 percent of greenhouse gases come from livestock, while 61 percent of those emissions can be traced to beef. "It might not feel like much," a statement on the website reads, "but cutting out just a single ingredient — beef — can have an outsize impact on making a person's cooking more environmentally friendly." The company said beef will no longer appear in recipes, newsletters, articles or social media posts. Beef recipes published before the decision will remain on the site. Epicurious said it thinks of the move not as anti-beef, but "pro-planet." "The only change is that we now believe that part of getting better means cooking with the planet in mind. If we don't, we'll end up with no planet at all," the company said. Reactions to the decision were highly mixed, with some applauding the recipe platform and others accusing it of vilifying the meat.  |
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