Serves 4
Serve these individual potpies with a side of spicy black beans Turkey /Chicken Meatball Soup (recipes below)
2 teaspoons canola oil
1 cup chopped onion
12 ounces ground chicken
1 tablespoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt, divided
1 cup chopped zucchini
3/4 cup fresh corn kernels
1 10-ounce can diced tomatoes and green chiles, un-drained
1 8-ounce can unsalted tomato sauce
Cooking spray
1/2 cup coarsely ground yellow cornmeal
1-1/2 cups water, divided
3 ounces Monterey Jack cheese, shredded and divided (about 3/4 cup)
Make a Ginger Turkey /Chicken Meatball Soup (recipe below )
1. Preheat oven to 400°.
2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 3 minutes. Add chicken; cook 3 minutes, stirring to crumble. Stir in cumin, chili powder, and 1/4 teaspoon salt; cook 1 minute. Add zucchini, corn, tomatoes, and tomato sauce; bring to a boil. Reduce heat; simmer 8 minutes, stirring occasionally. Divide chicken mixture evenly among 4 (10-ounce) ramekins coated with cooking spray. Place ramekins on a jelly-roll pan.
3. Place remaining 1/4 teaspoon salt, cornmeal, and 1/2 cup water in a medium bowl, stirring to combine. Bring remaining 1 cup water to a boil in a medium saucepan. Gradually add cornmeal mixture to pan; cook 3 minutes or until thickened, stirring frequently. Stir in 2 ounces cheese. Divide cornmeal mixture evenly among ramekins. Sprinkle evenly with remaining 1 ounce cheese. Bake at 400° for 15 minutes or until light golden brown.
Spicy Black Beans:
Heat 2 teaspoons canola oil in a medium saucepan over medium heat.
Add 1/2 cup diced green bell pepper and 2 minced garlic cloves; sauté until soft.
Stir in 1 (15-ounce) can rinsed and drained black beans,
1 tablespoon fresh lime juice, and 1/2 teaspoon grated lime rind; cook until thoroughly heated (about 5 minutes).
Stir in 1/2 teaspoon crushed red pepper, if desired.
Ginger Turkey /Chicken Meatball Soup:
2 teaspoons canola oil
1/4 cup finely chopped green onions (2)
8 cloves garlic, minced
1 tablespoon grated fresh ginger
2 egg whites
3/4 cup panko (Japanese-style bread crumbs)
1/2 cup finely chopped red sweet pepper (1 small)
3 tablespoons reduced-sodium soy sauce
2 teaspoons sesame oil
1 pound uncooked ground chicken breast or turkey breast
1/2 cup chopped yellow onion (1 medium)
2-1/2 cups reduced-sodium chicken broth
1-1/2 cups water
2 tablespoons rice wine vinegar
1 tablespoon honey
1 teaspoon crushed red pepper
1-1/2 cups cooked brown rice
1/2 cup snipped fresh basil
1 . In a large nonstick skillet heat canola oil over medium heat. Add green onions; cook and stir about 2 minutes or until tender. Add half of the garlic and the ginger; cook and stir for 30 seconds more. Remove from heat.
2 . In a large bowl combine green onion mixture, egg whites, panko, sweet pepper, 1 tablespoon of the soy sauce, and 1 teaspoon of the sesame oil. Add ground chicken; mix well. Shape chicken mixture into 1-inch meatballs. In the same skillet cook meatballs over medium-high heat until brown, turning occasionally. Set aside.
3 . In a large saucepan heat the remaining 1 teaspoon sesame oil over medium-high heat. Add yellow onion; cook for 2 to 3 minutes or until nearly tender, stirring occasionally. Add the remaining garlic; cook and stir for 30 seconds. Add the remaining 2 tablespoons soy sauce, broth, the water, vinegar, honey, and crushed red pepper. Bring to boiling; stir in meatballs. Return to boiling; reduce heat. Simmer, uncovered, until meatballs are cooked through (165 degrees F). Stir in cooked rice and basil.
10 strips pancetta, thinly sliced
Olive oil
1 clove garlic, finely chopped
1 good handful thyme, leaves picked from the stem
1/2 large cabbage (outer leaves removed), quartered, cored, and finely sliced
Handful grated Parmesan cheese
1 pound dried conchiglie
Salt and freshly ground black pepper
Extra-virgin olive oil
7 ounces fresh buffalo mozzarella, cut into 1/2-inch dice
2 handfuls pine nuts, lightly toast
In a pan fry add pancetta and some olive oil; cook until lightly golden. Add garlic and thyme and cook until softened. Add the cabbage and Parmesan, then stir and put the lid on the pan. Cook for a further 15 minutes, shaking every now and again, while you cook conchiglie in salted boiling water until al dente. When the cabbage is nice and tender season with some nice peppery extra-virgin olive oil. Toss the drained conchiglie into the cabbage and at the last minute mix in mozzarella and pine nuts. Serve immediately.
Hello friends and fellow foodies .
There comes a time when you have to take time off and regroup .
Well that time has come for me .
Hubby's aunt had a fall , no she didn't break her hip thanks to the father , she broke her leg and it's in a cast .
The doctor says she will make a full recover but she has a strong will to do as she wants too ;-D .
Aunty is 89 years old , so as you can see I have my hands fun .
I will not be posting for awhile , but I will be visiting you as much as possible .
I ask for your prayers for auntie and for my sanity .
There is a silver lining behind each and every dark cloud and with our Father everything is possible if you believe .
Thank you , keep the good stuff coming .
Nee Carano
TOTAL TIME: 4 hours 45 minutes SERVINGS: 6
1 3-1/2-pound fresh picnic pork shoulder with skin
3 garlic cloves, thinly sliced
Salt and freshly ground pepper
1/4 cup extra-virgin olive oil
2 cups thinly sliced shallots
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon powdered mustard
3/4 cup Champagne vinegar
2 cups dry sparkling wine
2 cups chicken stock
2 large sage sprigs
1 pound red grapes, stemmed
2 tablespoons unsalted butter
2 tablespoons chopped flat-leaf parsley
2 tablespoons snipped chives
1 . Preheat the oven to 300°. Using a sharp knife, score the pork skin in a crosshatch pattern. Make deep slits all over the pork and insert a slice of garlic into each slit. Season the pork with salt and pepper.
2 . In a large enameled cast-iron casserole, heat the olive oil. Add the pork and cook over moderate heat, turning occasionally, until browned all over, about 12 minutes. Transfer the pork to a plate.
3 . Add the shallots to the casserole and cook over low heat, stirring, until lightly browned, 5 minutes. Stir in the cumin, coriander and mustard. Add the vinegar and scrape up any browned bits from the bottom of the casserole. Add the wine, stock and sage and bring to a boil. Return the pork and any accumulated juices to the casserole. Cover and braise in the oven for 3 hours, or until the pork is very tender.
4 . Carefully transfer the pork to a platter and cover with foil. Set the casserole over high heat and boil the braising liquid until it is slightly reduced and thickened, about 10 minutes. Add the grapes and boil until they just begin to soften, 8 minutes. Remove the casserole from the heat and whisk in the butter, parsley and chives. Slice the pork and serve with the vinegar sauce.
TIP :
Make Ahead The pork can be refrigerated in its braising liquid, sliced or unsliced, for up to 2 days. Reheat gently before serving.
Suggested Pairing
To drink with this dish, consider a good rosé Champagne.
8 large garlic cloves, smashed and peeled
Kosher salt
2 tablespoons ground coriander
1-1/2 tablespoons chopped thyme
1-1/2 tablespoons chopped oregano
Freshly ground black pepper
1/2 cup plus 3 tablespoons extra-virgin olive oil
1 7-1/2-pound butterflied boneless pork shoulder
2 pounds fava beans, shelled (2 cups) or 2 cups frozen shelled edamame
24 whole baby carrots or 4 medium carrots, sliced 1/4 inch thick
4 pounds fresh English peas, shelled, or two 10-ounce packages frozen peas
2 tablespoons unsalted butter
3 tablespoons mixed chopped herbs, such as parsley, chives and tarragon
1 tablespoon aged balsamic vinegar
1 . Preheat the oven to 400°. With the side of a large knife, mash the garlic cloves with 1 tablespoon of kosher salt to make a coarse paste. Transfer the paste to a small bowl. Stir in the coriander, thyme, oregano, 1 tablespoon of salt, 2 tablespoons of coarsely ground black pepper and 1/2 cup of the olive oil until incorporated.
2 . On a work surface, rub the garlic-herb oil all over the butterflied pork. With the fatty side up, fold the pork under itself into thirds and transfer to a roasting pan. Roast the pork for 40 minutes. Reduce the oven temperature to 300° and roast the pork for about 2 hours and 20 minutes longer, until an instant-read thermometer inserted in the center registers 160°.
3 . Meanwhile, bring a large saucepan of salted water to a boil. Add the fava beans and boil until the skins loosen, about 2 minutes. Using a slotted spoon, transfer the favas to a work surface; peel off and discard the tough skins and transfer the favas to a bowl. Alternatively, boil the frozen edamame for 2 minutes and transfer to a bowl. Add the carrots to the saucepan and boil until tender, about 4 minutes. Using a slotted spoon, transfer the carrots to the bowl. Add the peas and cook until tender, about 2 minutes; if using frozen, boil just until hot, 30 seconds. Drain the peas and transfer to the bowl.
4 . In the same saucepan, melt the butter in 1 tablespoon of the olive oil. Stir in the vegetables and season with salt and pepper. Cook over moderate heat until just heated through. Stir in the 3 tablespoons of chopped herbs.
5 . Transfer the pork to a carving board and let rest for at least 10 minutes. Strain the pan juices into a small saucepan and skim off the fat. Add the remaining 2 tablespoons of olive oil and balsamic vinegar and season with salt and pepper. Bring to a simmer, cover and keep hot.
6 . Thickly slice the pork across the grain and transfer to plates. Serve with the vegetables, passing the sauce at the table.
TIP :
Make Ahead The blanched vegetables can be stored in an airtight container and refrigerated overnight. The sliced pork can be refrigerated in the pan sauce for up to 2 days. Reheat gently before serving.
Suggested Pairing
Pair the dish with a cherry-inflected or floral Pinot Noir.
Prep /Total time : 1 hour 45 minutes Makes 6 servings
4 tablespoons unsalted butter, plus more for coating
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for coating and sprinkling
1/3 cup all-purpose flour
2 cups whole milk
1/8 teaspoon freshly grated nutmeg
Kosher salt
Freshly ground pepper
3/4 pound curly spinach leaves, stemmed
4 large eggs
1 large egg yolk
Extra-virgin olive oil, for drizzling
1 . Preheat the oven to 325°. Butter six 6-ounce ramekins and dust them with cheese. Set the prepared ramekins in a large baking dish.
2 . In a small saucepan, melt the 4 tablespoons of butter. Over moderate heat, stir in the flour until incorporated, then gradually whisk in the milk until smooth and thick. Cook, whisking often, until no floury taste remains, about 5 minutes. Add the nutmeg and season with salt and pepper. Transfer to a bowl, press plastic wrap directly onto the surface and let stand until warm.
3 . Meanwhile, in a large pot of boiling water, cook the spinach until just tender, about 1 minute. Drain and let cool slightly, then squeeze out as much water as possible. Transfer the spinach to a food processor and puree. Add the white sauce and process until blended. Add the eggs, egg yolk, 1/2 cup of cheese and 1 teaspoon of salt and process until smooth. Pour the sformato mixture into the prepared ramekins. Carefully pour enough hot water into the baking dish to reach halfway up the sides of the ramekins.
4 . Cover the baking dish with foil and bake the sformati for about 1 hour and 5 minutes, until just set. Transfer the ramekins to a work surface; let stand for 5 minutes. Run a small, thin knife around the edge of the ramekins and invert the sformati onto plates. Drizzle with olive oil, sprinkle with cheese and serve.
Suggested Pairing
Fragrant, ripe Arneis from Italy’s Piedmont region.
TOTAL TIME: 30 MIN SERVINGS: makes 8 deviled eggs (16 halves)
8 large eggs
1/2 cup finely chopped smoked cod (2 ounces)
1/3 cup mayonnaise
2 cornichons, cut into 1/4-inch dice, plus 2 teaspoons pickling liquid from the jar
2 teaspoons Dijon mustard
Salt
Old Bay seasoning, for sprinkling
1 . In a large saucepan, cover the eggs with water and bring to a vigorous boil. Cover the saucepan, remove from the heat and let stand for 10 minutes.
2 . Drain off the water and shake the pan gently to crack the eggs. Cool the eggs slightly under cold running water, then peel them under running water. Pat dry.
3 . Cut the eggs in half lengthwise and carefully remove the yolks. Transfer the yolks to a bowl and mash well with a fork. Stir in the cod, mayonnaise, cornichons, cornichon liquid and Dijon mustard. Season with salt. Mound the filling in the egg-white halves and sprinkle with Old Bay. Serve lightly chilled.
Great way to use the left over Easter eggs and very delicious .
