Blog Posts

Roasted Red Pepper Bisque

11/15/2020

2 tbs olive oil
1 small onion, chopped
2 tsp brown sugar
2 tbs butter
2 garlic cloves, chopped or minced
8 oz roasted red peppers, drained
2 cans (14.5 oz) fire-roasted tomatoes
1 cups chicken stock

2 bay leaves
1 tsp salt
2 tsp red wine vinegar
1tsp Italian seasoning
5-6 basil leaves
1/4 tsp paprika
1/4 tsp chili powder
1/2 cup heavy cream

Heat the oil in a large soup pot, set to medium heat
Sauté onions and sugar together until caramelized
Add butter and garlic and sauté for 3 minutes until fragrant
Add the peppers, tomatoes, stock, and bay leaves to the pot
Bring to a boil, then reduce heat and simmer for 20-30 minutes
Season
Purée the soup on high with immersion blender
Stir in cream and heat until warm through
Serve soup with pesto, crumbled goat cheese and croutons

Lamb Chops

11/14/2020

Marinade in a combination of spices, seasoning, and olive oil
Cook in hot oil on one side until brown, about 5 minutes
Flip and baste until done (with butter or deglaze with wine)

Braised Venison

11/11/2020

venison rack
red wine
1 cup Worcestershire sauce
1/2 cup soy sauce
1/4 cup brown sugar
garlic, minced

rosemary
sage
thyme
carrots, sliced
onion, sliced
broccoli, sliced

Combine all ingredients except vegetables and marinade venison for 4 - 8 hours
Sear marinated venison until browned
Deglaze with marinating liquid and add vegetables
Place in oven for 2 - 3 hours
After removing meat from dish, stir vegetables to pick up more of the sauce

Hot Coconut Fish

11/10/2020

catfish
coconut milk
onion, diced
bell peppers, sliced
zucchini, sliced
garlic, crushed or minced

hot sauce
ginger
cumin
paprika
cilantro
lime

Heat oil and coconut milk and cook onions with salt until translucent
Add fish and season
Begin cooking vegetables, add more coconut, hot sauce, and garlic
Continue adding coconut as sauce thickens and to taste
Finish with lime and extra cilantro; serve with avocado

I used a combination of green cactus habanero and peach habanero sauces. For a sweeter taste, use more ginger or add corn meal.

Spicy Sesame Noodles

11/5/2020

Chen Shifu Hong You Su Mian
Every Grain of Rice by Fuchsia Dunlop, pg 282

2 tsp sesame paste
1 tbs light soy sauce
1/2 tsp dark soy sauce
1/2 tp Chinkiang vinegar
1 tsp garlic, minced

pinch ground Sichuan peppercorn
1/2 tbs chili oil
buckwheat noodles
bok choy leaves
1 tbs spring onion greens, finely chopped

Mix all ingredients except noodles, greens, and spring onions in a serving bowl
Cook noodles, adding greens into cooking water for last minute to blanch
Combine noodles and greens with sauce
Top with spring onions

Xiang Gu Shao Ji

11/5/2020

Braised Chicken with Dried Shitake Mushrooms
Every Grain of Rice by Fuchsia Dunlop, pg 121

1/2 cup dried shiitake mushrooms, soaked
1/2 lb chicken, sliced
2 spring onions
2 tbs oil
1/2 oz ginger, peeled & sliced

2 tbs Shaoxing wine
3/4 cup chicken stock
1 tbs sugar
2 tsp dark soy sauce
1 tsp sesame oil

Szechuan

Stir fry chicken in hot oil until lightly browned
Add ginger and crushed onion whites
Stir in wine, mushrooms, mushroom soaking water, and stock
Add sugar, soy sauce and season
Simmer covered for 30 minutes, stirring occasionally
Increase heat and uncover to thicken sauce
Add onion greens, sliced into 2 in pieces, sesame oil, any additional seasoning

Chicken Gnocchi Soup

11/4/2020

4 tbs butter
1 tbs olive oil
1 onion, diced
3 tbs garlic, minced
1/4 cup flour
1 pint half and half
14 oz chicken stock
1 cup chicken, diced

1 cup carrots, julienned
1 cup spinach, chopped
2 tsp thyme
1 tsp parsley
1 tsp paprika
1/2 tsp nutmeg
salt & pepper
16 oz gnocchi

Heat butter and olive oil until melted
Cook onion and garlic until translucent
Whisk in flour and cook for a minute before whisking in half and half
Simmer until thickened
Whisk in stock, and stir until thickened
Add seasoning, vegetables, chicken, and gnocchi
Simmer on low for at least 30 minutes
Season to taste
Serve with pepper and parmesan cheese

Braised Lamb

11/3/2020

From Gordon Ramsay's Ultimate Cookery Course on Amazon, episode 2.

Also delicious to just roast the carrots for a few hours!

lamb shanks
red and green chilies, sliced
garlic, crushed and chopped
2 tsp smoked paprika
dash oregano
cumin seeds
salt & pepper

cinnamon stick, broken and lightly crushed
carrots, sliced at an angle
onions, thickly sliced
bay leaves
red wine
stock
mint

Combine ingredients through olive oil, rub together, and marinate 30 min to overnight
In dutch oven on stove, cook brown until deep color change on all sides
Mix in rest of marinade with lamb
Add vegetables and bay leaves to pot and lift lamb to sit on top
Deglaze pan with wine and bring to boil until reduced by half
After adding stock, return to boil then cook in oven uncovered for 3 hours at 315 degrees
Roll lamb in sauce, plate, then spoon remaining sauce on top
Top with picked fresh mint and serve with vegetables

Arancini di Riso

10/30/2020

Sicilian Rice Balls

3 eggs
2 oz mozzarella balls/cubes
Marinara sauce

all-purpose flour
breadcrumbs
basil leaves and lemon, for garnish

Cook risotto until al dente with an extra 2 oz of white wine
Cool, mix in one egg, then refrigerate for at least a few hours
Form rice ball or cone around mozzarella and/or a little sauce
Roll in flour, then beaten eggs, then bread crumbs
Fry in wok or pot for several minutes, turning to brown evenly
Cool slightly on paper towels and serve with basil and marinara

Creamy Lemon Pasta

10/29/2020

3/4 tsp salt
1/4 cup olive oil
1 tbs lemon zest
1 tsp honey
3 shallots, minced
1 cup heavy cream

1 lb fettuccine
2 tbs lemon juice
3 oz (3/4 cup) Parmesan cheese
1/2 tsp black pepper
1/3 cup lemon supremes

Heat oil and zest in a large skillet over medium.
Add salt, honey, and shallots, and cook until softened and oil is hot, about 5 minutes
Whisk in cream and simmer 2 minutes
Stir 1/2 cup pasta water and cheese into sauce
Add lemon juice to noodles and toss until absorbed
Toss pasta with sauce
Garnish with pepper, parsley, lemons, and more cheese

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