Preheat oven. I left it at the same temperature as the chicken stew.
Cut the French stick in half. Then cut the bread almost all the way through into 2cm / 4/5″ thick slices.
Mix together the butter, garlic, salt and parsley. Taste to see if it’s salty / garlicky enough for your taste.
Smear garlic butter over cut side of bread.
Bake for 15 minutes until the crust is crispy (check through foil).
I wanted a Dutch oven for a long time, and my sister Jennifer recommended the affordable Lodge cast iron 6 quart. She also recommended this chef’s blog! This came out super tasty — and every reheated leftover tasted better and better. HIGHLY recommend. Perfect for cold winter’s days to heat up your whole apartment.
2-3 medium yellow potatoes, unpeeled and sliced into 3/4″ to 1″ thick pieces
1 large onion, coarsely chopped
2 carrots, sliced into 1/2″ thick rounds
4 cloves of garlic, finely chopped
1 large zucchini, sliced into 3/4″ thick rounds
2 red, yellow or orange bell peppers, cut into 1″ pieces
1.5 Tbsp garlic salt, or to taste
Freshly grated black pepper, to taste
1 teaspoon dried rosemary, crushed, divided
1/2 teaspoon paprika
2 tbsp. Canola or olive oil
4 skin-on chicken thighs
Preheat oven to 425° F. In a large bowl, combine potatoes, carrots, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat.
In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over potatoes and carrots. Transfer to a Dutch oven or baking pan coated with olive oil, roast uncovered at 450˚F for 10 minutes. The chicken will roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender (about 35-40 minutes total).
Combine the zucchini, bell peppers, and 1/2 the garlic. Season with salt and pepper to taste. Remove roasting pans from the oven and quickly place the rest of the vegetables evenly over the top. Return to the oven and roast an additional 20-25 minutes or until potatoes and carrots are tender and easily pierced with a fork.
Remove chicken to a serving platter; keep warm. Roast until vegetables are tender, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.
I had the vegetables I wanted for my classic vegetable soup dish, but no pot or Dutch oven big enough to hand blend it. So I thought to try out the glass Pyrex baking pan I just acquired and bake some this cold weekend for dinner. The vegetables (especially the potatoes) took a decent extra time to cook through, but the Staub Enameled Cast Iron Fry Pan cooked considerably more than the Pyrex Glass Baking Dish. THIS TASTES SO GOOD.. I never got tired of reheating leftovers. In fact, it tasted better each time.
4 tbsp of extra virgin olive oil, plus extra for drizzling
70 g of pancetta, minced (optional)
1 small brown onion, peeled and finely chopped
1 small celery , finely chopped
1 small carrot, peeled and finely chopped
600 g of waxy potatoes, peeled and diced (didn’t have — next time!)
300 g of farro, soaked overnight, drained and rinsed
7 ounces (or 200 grams) peeled tomatoes
500 g of dried cannellini beans, or borlotti beans, soaked overnight, drained and rinsed (I used canned)
1 sprig rosemary
4 to 5 fresh sage leaves
sea salt, as needed
freshly ground black pepper, as needed
Heat the olive oil in a wide soup pot or saucepan; add the chopped onion, carrot, and celery and gently cook until soft and translucent. Add the pancetta and continue cooking until the fat has melted. Add herbs and peeled tomatoes and season with salt and pepper.
Add the cooked borlotti beans, along with their liquid. Stir to combine everything and add 2 cups of water. Bring the mixture to a simmer, cook 10 minutes uncovered, then remove from heat. Remove the rosemary stick and blend (an immersion blender is ideal for this) until smooth.
Add the farro to the bean purée (along with another cup of water to loosen it, using more or less as necessary) and continue cooking over low heat for about 30 to 40 minutes, stirring every now and then to check that the soup is not sticking to the bottom of the pan, until the farro is cooked al dente (with a pleasant bite to it, like pasta). It should be a fairly thick soup but you can add more water to your liking. Check for seasoning.
Serve the soup with freshly ground black pepper and extra virgin olive oil drizzled over the top.
This came together better than I expected, although I did not soak anything overnight, beans or farro. I used a can of Goya beans in sauce (white beans would have been closer to suitable but I had Green Pigeon Peas in Sauce). I was debating whether to add Latin beans to an Italian dish, but Jesse insisted on including beans in a stew recipe. Pancetta isn’t too shabby as an ingredient, but mushrooms can make such a delicious vegetarian substitute — I highly recommend, so that’s what I used. Also, forgot to add the rosemary until the last minute, better luck next time! Next level: homemade broth.
Peel the potatoes then slice thin. Pat dry. Peel and finely slice the onion.
Drizzle Spanish olive oil into a small frying pan over medium heat, then add the onion and potatoes, alternating layers of potatoes with the onions. Turn the heat down to low and cook for 25-30 minutes covered. Do not stir it or the potatoes will break up.
Crack the eggs into a mixing bowl, season with a pinch of sea salt and black pepper, then whisk together. When the onions and potatoes are cooked, remove the pan from the heat and add the eggs. Return the pan to cook over low heat for around 20 minutes, then loosen the sides of the tortilla.
Carefully flip the pan over a dinner plate and tip out the tortilla, then slide it back into the pan and cook for another 5 minutes, or until golden and cooked through.
Cut into 6 wedges and serve hot.
I burned the bottom a little video chatting with a friend, but it still tastes great, and I flipped it with a pot lid!
1 to 3 dried red chiles (I used red pepper flakes)
Kosher salt and freshly ground black pepper
400mL can unsweetened coconut milk
1 cups chicken stock (I used soup greens cooked in water; included parsnip, turnip, dill, parsley, carrot, onion, celery, leek)
4 bone-in organic chicken thighs
handful of string beans
1 green bell pepper, sliced
1/4 cup cilantro leaves, plus more for garnish
1 lemon, juiced (I subbed with 2 tbsp. of apple cider vinegar)
Heat the Ghee (butter) in a large heavy-bottomed pot over medium-low heat. Add the diced onions, grated ginger, and smashed garlic and cook slowly until the onions are very soft, about 15 minutes.
While waiting, I diced some red potato to add in. Add the curry powder and chili flakes and give it a good stir; season with salt and pepper.
Pour in the coconut milk and chicken stock (water) and bring it back to a simmer; cook until the sauce has thickened, about 20 minutes.
Add the tomatoes, chicken, cilantro, and half the lemon juice; continue to simmer until the chicken is cooked through, about 10-15 minutes. I added some slices of green bell pepper and a handful of string beans here (seemed more apropos then sugar snap peas).
Taste and adjust the seasoning with lemon juice, salt and pepper. Garnish with cilantro and mint leaves.
I halved this recipe. My puopuo (mother’s mother) gets canned goods at the local senior citizen community center in Jackson Heights, so what better way to make this. I like to take the canned beans she gives me and make rice and beans in the rice cooker. This time I just cooked plain jasmine rice, after 2 rinses. Next coconut curry I make, I’d like to try the Penang (Thai) red curry. I wanted to add peanuts, but couldn’t find any raw ones at Fine Fare, so I stirred in a bit of peanut butter (Thanks puopuo!) instead.
8 oz. boneless bison ribeye
fresh parsley, chopped
rosemary and thyme, chopped
salt & fresh cracked pepper, to taste
clove of garlic
3 red potatoes
Remove meat from freezer, defrost for 30+ minutes. Meanwhile, place potatoes in a medium pot, cover with water, season with salt, and bring to a boil over high heat. Reduce to a simmer and cook until tender, about 8-10 minutes total. Drain and set aside.
Finely chop thyme and rosemary. Cut cooled potatoes into quarters.
Preheat your cast iron or non-stick pan on high heat. Coat with a thin layer of oil. Salt and pepper the meat liberally, then place in the pan just as the oil starts to smoke. Let it sear on the high heat for about 4 minutes. Do not move the meat!
Turn steak once using tongs to flip. Continue cooking on medium-high heat for about another 3 minutes for a perfect medium steak, 2 minutes for rare.
Add 3 tablespoons butter, garlic, whole rosemary sprigs, and whole thyme sprigs to the skillet and continue to cook, flipping steak occasionally, and basting any light spots with foaming butter. To baste, tilt pan slightly so that butter collects by the pan’s handle. Use a spoon to pick up butter and pour it over steak.
Let meat rest 15 minutes before slicing. Return skillet to medium-high heat and add remaining butter. When foaming subsides, add potatoes, cut-side down. Cook, shaking pan occasionally, until potatoes are deep golden brown and crisp, about 8 minutes. Add chopped rosemary and thyme, season with salt and pepper, and toss to coat potatoes. Cook, tossing and stirring, until fragrant, about 1 minute.
Transfer potatoes to a serving platter with a slotted spoon, leaving excess fat behind. Increase heat to high until leftover fat is smoking. Pour over resting steak. Discard garlic, rosemary, and thyme sprigs. Place steak on serving platter and serve immediately, garnished with fresh parsley.
The last of my precious upstate NY bison acquisition from my much-deserved Spring Break in Montreal. I overcooked the last bison steak, so this one had to be medium-rare for sure. If I had time and space, I would definitely roast a head of garlic in foil for 1 hour on 350 deg F. They’re utterly delightful — I still remember my first time at the tapas restaurant in Ithaca, Just a Taste.
6 red potatoes, quartered
1/8 cup good olive oil
freshly ground black pepper
3 cloves garlic, minced
minced rosemary leaves
1 tablespoon butter (I used 1.5, cuz more butter, the better)
1/4 cup shredded cheese (I used smoked gouda, which I had on hand)
1/2 onion, chopped
1/2 box of frozen mixed vegetables (peas, corn, carrots, beans mix)
Melted butter to brush on top of mashed potatoes
Cut the potatoes in quarters and cover the chopped potatoes in cold water plus an inch. Boil for 5-10 minutes until cooked through. Drain water. Place potatoes in a pan with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Pan fry the potatoes in 1 layer until browned and crisp. Flip with a spatula during cooking to ensure even browning. Remove the potatoes from the heat, season to taste, and serve. Fry the vegetables with some butter, salt, and fresh cracked pepper. Add a protein of your choice if you so desire (I used herbed turkey breast).
.57 lbs. of elk sirloin from here
salt and fresh cracked pepper
rosemary/thyme For the smashed potatoes:
3 tablespoons butter
1 1/2 tablespoons minced fresh rosemary
Chopped fresh chives
roast mushrooms and caramelized onions (optional)
Let steaks stand for 30 minutes at room temperature. Meanwhile, boil quartered potatoes until tender (cover potatoes in 1 inch of water and check after 5 minutes of boiling, less if smaller). Then add butter to a pan on medium heat, and smash potatoes. Season with rosemary and chives. Cook other side vegetables as you prefer.
Sprinkle salt and pepper evenly over steaks. Heat a large cast-iron skillet over medium-high heat.
Add vegetable oil to the pan and swirl to coat, heat until shimmering, but not quite smoking. Place the elk steaks in pan; sear 2 minutes on all sides. Remove from heat.
Add butter and garlic and seasonings to the pan. Carefully grasp pan handle using an oven mitt or folded dry dish towel. Tilt pan toward you so butter pools, baste steaks with herbed butter continually.
Cover loosely with foil and let stand 10 minutes. Serve elk steak with smashed potatoes and side vegetables.
P.S. I liked putting the bison in the oven for 5 extra minutes at 400 deg F, so I might try that next time with the elk.
GOYA Pink Beans in sauce $1.50
4 small red potatoes $1.34
1 head of garlic $0.39
1 red bell pepper $1.32
3 red onions $0.67
1 bunch of scallions $0.67
5-6 Brussels sprouts $0.98
Chop finely the small red onion, 1/3 the red bell pepper, two of the potatoes. Mince two cloves of garlic, and a thumb of ginger. Cut off the Brussels sprout stems and slice each in half. Saute the onion, ginger, then garlic in olive oil. Cook until fragrant. Add the bell pepper, then the potatoes. Season with salt, cracked pepper, turmeric, oregano, thyme. Add the the Brussels sprouts last (mine were slightly overcooked in the stew/soup). Add the can of pink beans (Rosadas guisadas — preparados con aceite de oliva, cilantro, y cebolla). Again, I threw in a handful of pasta for extra carbs. Top with some sliced scallions, and serve. Serves 3-4.
425 g GOYA white beans in sauce $1.50
3 small red potatoes $0.76
1 carrot $0.26
1 head of garlic $0.42
3 red onions $0.67
1 red bell pepper $0.78
1 bunch of scallions $0.67
Chop finely 1 red potato, 1/2 the carrot, 1 red onion, the bell pepper. Mince a thumb of peeled ginger and all the head of garlic (it was going bad). Saute the onion, then ginger, then garlic in olive oil. Add the carrot, potato, and bell pepper in that order, cooking each a few minutes. Season with salt, black pepper, oregano, and thyme. Add the white beans (Blancas guisadas – preparadas con Aceite de Oliva, Cilantro, y Tomate). Rinse the can with water and add that too. I had some De Cecco elbow pasta lying around so I threw a handful of that in, along with a pinch of organic ground turmeric. Divide into bowls, top with sliced scallions. Serves 3-4.