Category: Dairy Free

Roasted Root Vegetables

8/31/2021

rosemary
thyme
flat parsley

root vegetables (baby turnips, beet roots, baby carrots, fingerling potatoes, etc

Create bed of herbs in bottom of roasting pan and season with rock salt
Lay vegetables on top of herbs and add more rock salt
Seal with foil, shiny side up to steam while roasting
Put roasting pan on stove until it starts popping
Roast in oven 45 minutes
Slice turnips in half; Top and tail and half the beets; slice carrots once at an angle
Serve with protein and sauce or glaze

note: really don't use eggplants in this recipe

Chicken Supreme

8/30/2021

1 chicken breast
3 cloves garlic, crushed
thyme
shallots, diced

butter, pats
bacon or pancetta
dark brandy
1/2 cup demi glaze

Season chicken and bring to room temp
Lay tender side up into hot grapeseed oil with garlic and herbs
Push breast to edge of pan and tilt to get in oil
Flip it and add butter
Baste
Flip and baste
Skin side down, bake 8-10 minutes
Save juices from pan in bowl and bring back to temperature
Add shallots, butter, and garlic and thyme from the roasting juices
Scrape pan while cooking
When shallots are almost crispy, add pancetta or bacon
Deglaze with brandy until pan is clean
Slowly stir in stock
Season
Push sauce with garlic and shallots through a sieve
Rest chicken for 5 minutes
Slice off tender, then slice in thick slices at an angle
Push back together and plate over vegetables
Drizzle with sauce
(optional) Grate truffles over dish

Honey Soy Glazed Chicken

8/21/2021

From Justonecookbook

whole chicken
1/4 cup soy sauce
1/4 cup sake
1/4 cup mirin

2 tbs honey
1 tbs sesame oil, roasted
1 knob ginger, grated
1 clove garlic, chopped

The day before roasting, prepare chicken
Spatchcock chicken by removing spine and flattening
Pat dry on both sides
Carefully separate skin from chicken
Rub seasoning on and under the skin
Place on wire wrack on center of a foil lined baking sheet
Refrigerate 12 - 24 hours
Whisk together soy sauce, sake, mirin, and honey over medium heat and bring to boil
Reduce heat and simmer, about 25 minutes
Before roasting, combine ginger, garlic, and sesame oil
Rub all over chicken and under skin
Bake at 450 (475 if convection) until chicken reaches 135 degrees
Remove chicken from oven, quickly glaze, and return to oven
Roast until chicken reaches 150 degrees
Tent loosely with foil and let rest for 10 minutes before carving
Garnish with sage or berries

Green Bean Gomaae

8/20/2021

Sesame Dressing Green Beans
From justonecookbook

1/2 lb green beans, trimmed
3 tbs white sesame seeds, toasted
1 tbs soy sauce
1 tbs sugar

Grind sesame seeds, leaving some uncrushed for texture
Mix together with soy sauce and sugar into a paste
Blanch with salt for 5 minutes and rinse with cold water
Cut into 2 inch pieces
Toss in dressing paste

Miso Glazed Carrots

8/20/2021

From justonecookbook

1 lb carrots, peeled and sliced
1 tbs maple syrup
1 tbs miso paste
1/2 tsp soy sauce

Pat carrots as dry as possible
Toss carrots in olive oil, salt, and pepper
Arrange on baking tray in single layer spaced out enough to glaze instead of steam
Bake for 30 minutes at 425 F, rotating halfway through
Combine other ingredients into sauce/paste
When carrots are lightly browned, glaze with brush on all sides
Roast 5 more minutes, turning for even browning
Garnish with thyme

Lamb Potjie

7/15/2021

South African

1 lb lamb, cut up in big chunks
2 tbs flour
1 cup stock
1 cup red wine
1 onion, chopped

5 cloves garlic, crushed
5 sprigs of rosemary
5 sprigs of thyme
5 bay leaves
vegetables, chunks (such as pumpkin, potatoes, carrot, etc)

Toss lamb in flour, salt, and pepper
Brown in hot oil or butter
Add stock, wine, onion, garlic, and herbs
Stew on low heat without stirring or moving for an hour and a half
Add more liquid if reduced too much
When lamb is soft, add vegetables, cover, and cook 30 minutes

Grilled Swordfish

7/8/2021

2 tbs olive oil
2 tsp soy sauce
1 tbs red-wine vinegar
1 tsp rosemary
4 bulb garlic, chopped
2 tsp coriander
1 tsp cumin
1 tsp sweet paprika
2 tsp grated lemon rind
1/4 tsp red pepper flakes

swordfish steak
2 tbs butter, room temperature
2 tsp parsley, chopped
1 clove garlic, minced
1/4 tsp black pepper
1/2 tsp ginger
1/4 tsp crushed red pepper
1/2 tsp lemon peel

Combine ingredients through crushed pepper for marinade
Pat fish dry, season, and marinade, 15 minutes
Cook in hot oil 3-4 minutes
Flip and add marinating juice to pan
Place in oven at 400 degrees for 5-6 minutes
Cool 3-4 minutes on each side
Combine butter ingredients together in pan and pour over fish

Salmon and Tomato Jam

6/18/2021

2 tbs ginger
1 small onion, minced
14 oz can tomatoes
1/2 tsp crushed red pepper
2 tbs brown sugar

2 tbs rice wine vinegar
salmon
garlic
rosemary
thyme

Saute 2 tbs ginger and onion in hot oil until softened, about 4 minutes
Add the tomatoes, crushed red pepper, sugar and vinegar
Cook until thick and jamlike, mashing and stirring occasionally, about 10 minutes
Season
Prepare salmon by cutting thin slices into skin side of the salmon
Season each cut with salt, pepper, thyme, and rosemary
Drizzle with oil
Lay in hot oil skin side down, push down so it cooks evenly, and season
When 2/3 of the side of the fish has turned pink (4-5 minutes, flip
Tip pan so olive oil evenly cooks the top of salmon and flip back to skin side
Remove pan from heat but leave fish in hot pan so it stays crispy
Serve jam on top of salmon and garnish with cilantro and lime wedges

Panang Curry

6/15/2021

1/2 cup coconut milk with 1/2 cup water
1 lb chicken, sliced
1 small shallot, diced
2 tbs curry paste
3 cloves garlic, minced
chilies to taste
1 cup coconut milk
1/2 cup coconut milk with 1/2 cup water

1 onion, chopped
bell peppers, chopped
mushrooms, chopped
1 cup coconut with 1 cup water
30 g fish sauce
30 g palm sugar
50 g Thai basil leaves
4-5 kaffir lime leaves

Heat coconut milk/water mixture and cook chicken with shallots; set aside
Stir fry curry paste in hot oil until fragrant, scraping around the pan with chilies
Slowly add coconut milk and cook until fat begins to fry to surface
Saute vegetables in curry until tender
Slowly add diluted coconut milk and cook gently for 3 more minutes
Cook in fish sauce and sugar
Stir in chicken, basil, and lime leaves
Serve over rice

Panang curry ingredients: chilies, sea salt, galangal, lemongrass, coriander root, kaffir lime rind
peppercorns, shallots, garlic, roasted coriander seeds, roasted cumin, shrimp paste

Slow Cooked Short Ribs

5/17/2021

6short ribs
1 bulb garlic, cut in half through bulbs
large spoonful tomato paste
red wine

beef stock
pancetta, chopped thickly
chestnut mushrooms, halved
Italian parsley

Season ribs
Brown in hot oil in roasting pan on all sides, bone on top first
Add garlic to pan cut side down
Stir in tomato paste to cook out
Pour in enough wine to completely cover bottom of the pan by a few cm
Simmer and cook down halfway
Add stock to inch below the ribs
Cover and bake at 330F for 2 and a half hours
About 10 minutes before ribs finish begin garnish
Cook pancetta until fat cooks down to bacon
Add mushrooms until start to crisp then turn off heat
Remove ribs to plate
Mash and push garlic and liquid through sieve
Top ribs with braising sauce
Top with mushrooms, bacon, and flat leaf parsley

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