Posts for January 22nd 2010
1-1/2 Tbs. extra-virgin olive oil
1 lb. sweet or hot bulk Italian sausage, broken into bite-sized pieces
1 medium yellow onion, finely chopped (1-1/2 cups)
1 medium carrot, peeled and finely chopped (3/4 cup)
1 medium celery stalk, finely chopped (3/4 cup)
1-1/2 tsp. minced fresh rosemary
2 Tbs. tomato paste
2 large cloves garlic, minced (1 Tbs.)
1 quart homemade or lower-salt chicken broth
Two 15-oz. cans cannellini beans, rinsed and drained
6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups)
1 Parmigiano-Reggiano rind (1x3 inches; optional)
1-1/2 tsp. cider vinegar
Kosher salt and freshly ground black pepper
- Heat 1 Tbs. of the oil in a 4- to 5-quart pot over medium heat. Add the sausage, crumbling. Cook until browned about 8 minutes.
- Add the onion, carrot, celery, and rosemary and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes.
- Add the tomato paste and garlic and cook until fragrant, 45 seconds. Add the broth, beans, kale, and Parmigiano rind (if using). Bring to a boil, reduce the heat to medium low, and simmer gently until the vegetables are tender, about 15 minutes.
- Bring to a simmer over medium-high heat. Cook 5 minutes more to meld the flavors. Stir the cider vinegar into the soup and season to taste with salt and pepper.
- Main Dishes, Soup
12 oz bow-tie (farfalle) pasta (6 cups)
1 Tbsp olive oil
2 tsp minced garlic
6 oz chorizo sausage, quartered lengthwise, cut in 1/2-in.-thick pieces
1 pt grape tomatoes, halved
1/4 tsp crushed red pepper
1/3 cup crumbled queso blanco or shredded Monterey Jack cheese
Garnish: chopped flat-leaf parsley
- Cook pasta in lightly salted boiling water as package directs.
- Meanwhile heat oil in a large nonstick skillet over medium heat. Add garlic; sauté until fragrant. Add chorizo; sauté 3 minutes or until browned. Add tomatoes and crushed pepper; cook 1 minute or until tomatoes begin to release their juice. Remove from heat.
- Ladle off 1/3 cup pasta cooking water. Drain pasta; return to pot. Add chorizo mixture and cheese; mix gently, adding reserved water as needed to make saucy. Sprinkle with parsley.
- Main Dishes, Pasta
1 pound green split peas
10 cups reduced-sodium chicken broth
1/2 pound diced chorizo or andouille sausage
1 1/2 cups diced carrot
1 cup diced shallot
1 cup diced celery
2 cloves garlic, minced
2 bay leaves
Salt and freshly ground black pepper
- Combine all ingredients in a slow cooker. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours. Remove bay leaves and season with salt and black pepper before serving.
Nutritional information per serving: Calories 294, Total Fat 8g, Saturated Fat 3g, Monounsaturated Fat 3g, Polyunsaturated Fat 1g, Cholesterol 36mg, Sodium 756mg, Carbohydrate 37g, Total Sugar 5g, Fiber 3g, Protein 18g
- Soups/Stews, Other
- North American
Despite our hectic schedule, we made time to discuss the merits of wild game, debate over kid foodies, and question whether a dishwasher is truly necessary. Did you pay attention? Get cracking on our quiz to find out!Take the Quiz
A couple of years ago, I hosted a fondue party for Valentine's Day. I thought it would be fun to dip marshmallows into chocolate fondue and, always one to pay special attention to little details, I wanted heart-shaped, pale pink marshmallows. Since pink heart marshmallows are not sold, I decided to try making them. Now, I'm addicted to homemade marshmallows!
The method is surprisingly easy, but you do need an electric mixer. They're basically a combination of sugar, corn syrup, and gelatin. This mixture is whipped until tripled in volume, resulting in a light fluffy mess of marshmallow cream. It's so pillowy and delicious, it's hard not to lick the bowl. Start a day ahead: the finished marshmallows need a night to set. To get the tried and trusted recipe I use, read more
3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
- Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
- In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
- Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture.
- Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
- Combine the confectioners' sugar and cornstarch in a small bowl.
- Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
- When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
- Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
Makes about 9 dozen.
- Desserts, Other
- North American
Replacing the Top Chef finalist will be Jim Burke, executive chef at James in Philadelphia. Reasons as of right now are unclear, although Bocuse d'Or expert Andrew Friedman brings up the likely possibility that, with all his recent fame, Gillespie doesn't have the time — and motivation — to train for the event. Somehow, I'm not surprised and always questioned whether his straightforward, rustic approach would jive with the other competition platters.
Are you sad to hear that Kevin no longer has a shot at winning the Bocuse d'Or?
Photo courtesy of Bravo