Angela's Awesome Enchiladas

http://allrecipes.com/recipe/angelas-awesome-enchiladas/detail.aspx

Gay said these are Incredible, Brett said "WOW".

Kale & Sausage Ragu

Kale & Sausage Ragu

November 2011



Lisa Hubbard enlarge

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Part of this menu: Rigatoni with Lamb and More »

4.5 2 Main Dish Be the first to rate this recipe Rating (2):

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6 Servings 10 30 40 Ingredients1 lb. rigatoni1/2 lb. italian sausage1 cup sliced shallots12 cups stemmed kale ribbons1/2 cup white wine15-oz. can pink beans1 lemon1/2 cup grated parmesan Directions:Cook pasta; drain, reserving 1 cup water. Brown sausage in skillet; reserve. Add shallots; cook 2 minutes. Add kale, wine and 1 cup water; simmer 15 minutes. Stir in pasta, beans, 1 tbsp. lemon juice, sausage, cheese and 3/4 cup cooking water. Top with extra cheese and lemon zest.

2011 Office Chili Competition

QTY	STORE	ITEM	BRAND
big	Costco	sirloin	move from fridge to freezer at 6:00pm for me
2	whole foods	chicken stock	emeril or whole foods brand
2	whole foods	beef broth
	whole foods	cheddar cheese	Tillamook cheddar cheese - blue wrapper
1	whole foods	tomato paste
3	whole foods	tomato whole	Italian canned - no basil etc, (unseasoned) (24 oz?)
3		onion - med/lg	yellow
3		onion - med/lg	sweet Vidalia
2		pepper	Anaheim
2		pepper	Serrano
2		pepper	green bell

Eggplant Ravioli with Gewürztraminer and Bacon

Eggplant Ravioli with Gewürztraminer and Bacon: Jean-Georges Vongerichten dresses eggplant ravioli with a delicious combination of Gewürztraminer, olive oil, basil and bacon.

More Recipes from Jean-Georges VongerichtenLight a grill. Score the cut sides of the eggplants in a crosshatch pattern, slicing down to the skin but not through it. Brush the eggplants generously with olive oil and season them with salt. Grill the eggplants over high heat, turning once, until they are charred and soft, about 10 minutes. Transfer the eggplants to a baking sheet and let cool....

Pancetta and Porcini Potato Gratin

Pancetta and Porcini Potato Gratin:

The next dish in my Thanksgiving dinner was not the prettiest dish but it may just have been the tastiest one! This potato gratin was inspired by a recipe that appeared in Food & Drink last year that I had just been itching to try it. Potatoes in pretty much any form have to be one of my favourite comfort foods and when you bake them until tender in a creamy cheese sauce like this you really cannot go wrong. Even though a plain old potato gratin is irresistibly addictive this recipe takes things way beyond by adding tons of pure umami and flavour with pancetta and dried porcini mushrooms. Pancetta is an Italian form of bacon and it adds a nice saltiness and an amazing crispy texture that is hidden throughout the gratin. Dried porchini mushrooms are just packed with flavour which we extract by soaking them in hot water and then using both by sprinkling the mushrooms in the gratin and adding the water they were soaked in to the creamy sauce. Of course the final component of the grain is the cheese and for this one I used a gruyere that is sprinkled both in between layers of potatoes and on top. This tasty potato gratin certainly did disappear quickly!

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Chicken Tikka Masala

Classic English Toad-in-the-Hole

 

 

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Classic English Toad-in-the-Hole

via Simply Recipes on 10/15/11

"Toad in the hole," a weird name for a dish, isn't it? Usually in America it refers to an egg cooked in the hole cut out of a piece of bread. But in England, it's sausages cooked in what is essentially Yorkshire pudding. To me the English version is more whimsical, perhaps because Mr. Toad is my favorite character in The Wind in the Willows? In any case, this recipe has a playful name, and much like its cousin "pigs in a blanket," is a hit with kids.

Continue reading "Classic English Toad-in-the-Hole" »

 

 

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Eggplant Tortino in a Kalamata Olive Marinara Sauce

Looks like something up our alley!

 

 

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Eggplant Tortino in a Kalamata Olive Marinara Sauce

via Closet Cooking by Kevin on 10/18/11

With the weather cooling off a bit I do not mind having the oven on as much which opens the doors to a lot more recipes. This is good because there are a few of them that have been building up on my to try list and the first one on that list was this recipe for an eggplant tortino that I came across in a recent Food & Drink magazine. I am a big fan of eggplant but it had been a while since I last did something with it and the idea of using it in a savoury pie stacked in layers along with swiss chard and plenty of cheese sounded really good! One of the things that I like about this recipe is that the eggplant is roasted which helps to ensure that it is nice and tender in addition to bringing out its natural flavour. Another great thing about this recipe is that it uses no less than three kinds of cheese including provolone, which is melted into the creamy swiss chard layer, fresh mozzarella, which is stacked in the pie, and parmigiano reggiano (parmesan) which on sprinkled on top to melt while it bakes. I served this eggplant tortino topped with my favourite marinara sauce to which I added some chopped kalamata olives for an extra hit of flavour.

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I love Stew over rice!

Lobster Diavolo

I need to use this technique for my tomatoes when making sugo!

 

 

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Lobster Diavolo

via The A+M Blog on 9/16/11

- Merrill

For a while, it looked like this recipe wasn't going to happen. One week, we ran out of time to shoot it, the next our local seafood store was out of lobster, the week after that Amanda and I were both going to be away and couldn't do a shoot. It was beginning to seem like one of my all-time favorite dishes -- which I've sampled all up and down the Northeast coast, from Esca in New York to Street and Company in Portland, Maine -- simply wasn't meant to be. At least not this summer on Food52.

But then at the end of August, I spent a week with my family in Maine, and the opportunity presented itself: a fisherman friend offered to drop off a bunch of lobsters, and I knew exactly what was going to be on the menu. If it's done right, Lobster Diavolo sings with the fresh, juicy tang of summer tomatoes and thrums with the gentle heat of chilis. When tossed with al dente pasta, the sauce provides a kicky backdrop that complements rather than overwhelms the sweet suppleness of the lobster itself. I like to keep the lobster in large pieces so it looks pretty on the plate, and I've always loved Esca's addition of fresh mint, so I adopted it myself.

Last week, we were finally able to shoot this dish. We snuck in the photo at the very end of the day, as the light was waning. Once we had the shot, and we were all gathered around the pan, forking up spicy strands of pasta and sweet chunks of lobster, I felt that somehow, summer was now complete.

Lobster Diavolo

Serves 2

• 2 pounds Roma tomatoes (or 28 ounces canned tomatoes with their juices)
• 2 tablespoons olive oil, plus more for finishing
• 2 fat cloves garlic, crushed
• 1/4 to 1/2 teaspoon chili flakes
• Salt
• Two 1.5-pound live lobsters
• 1/2 pound spaghetti
• 1 teaspoon chopped fresh mint
• 
  

See the full recipe (and save and print it) here.

Like this post? See Merrill's post from last week: Two-Tone Fudgesicles

Photos by Nicole Franzen and Joseph Di Leo.

Lobster Diavolo

Here's how you make the dish.

Romas are great for sauce.

 

A bird's beak knife is perfect for coring tomatoes, but any small paring knife will do.

 

"X" marks the spot!

 

Into a pot of merrily boiling water they go.

 

See how the peel has already split? This tomato was only in the water about 30 seconds.

 

Peels off so easily!

 

Giving the tomatoes a rough chop.

 

For the sauce, I start with a base of garlic and chili flakes in olive oil, building flavors slowly.

 

Tomato time.

 

Now, the sauce simmers gently for a couple of hours. The longer the better.

 

Once the sauce is done, it's time for lobster. A brief salute before this guy hits the pot.

 

While the lobsters are steaming, I head out to Amanda's deck to harvest some mint.

 

Lobster beauty shot!

 

Time to crack these crustaceans open!

 

If you don't have lobster crackers, you can just use the blunt side of a heavy chef's knife to split the shell.

 

Some people prefer the claw...

 

Others like the tail.

I like it all.

Keeping the lobster warm, I start the spaghetti.

 

When it's almost perfectly al dente, I toss it with the hot sauce over a medium-low flame. This finishes cooking the pasta and helps it meld it with the sauce.

 

 

This dish calls for a somewhat "restauranty" presentation, with a shower of fresh mint as the finishing touch.

 

 

 

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Beer-braised beans

 

 

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Beer-braised beans

via Northern Brewer: The Blog by Tom on 9/14/11

Last night I made another beer-related dish that I thought I'd share with everyone. It is extremely easy, but preserves the flavor of the beer quite well!

This recipe for braised pinto beans is ridiculously simple, which really allows the beer to come through in the final product. I made the beans using my pressure cooker, but canned would do fine as well.

1 quart cooked pinto beans

8 oz Belgian Dubbel (a fruitier yeast, like Belgian Abbey II, works great)

1.5 tsp salt

2 tbs brown sugar

Dump it all into a pot and simmer the liquid down on low heat until the mixture is reduced by half and the beans are fairly thick.

And that's it. The sugar helps balance out the small amount of bitterness from the hops, and the yeast-derived flavors survive quite well, which give the whole dish the characteristic Belgian Abbey beer impression. Wish I had some pictures, but I ate it all!

 

 

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Sangria Inspiration

Remoulade Sauce

Remoulade Sauce: "

Remoulade (reh-moo-lahd) may be a classic French sauce, but it is the Louisiana version with which most of us are familiar. All remoulades are based on either oil or mayonnaise, and most Louisiana remoulades also have mustard, garlic, paprika and Cajun seasonings. If you do any traveling around Louisiana you'll find that it seems like almost everyone has their own 'secret recipe' for this sauce. It's served most often with shrimp and crab cakes, po boy sandwiches and even chicken. It's also awesome as a substitute for ketchup with french fries.

Continue reading 'Remoulade Sauce' »

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