Carmelized Onions

Created on 2/10/2018

Ingredients:

  • Several medium or large onions, yellow, white, or red
  • Extra virgin olive oil
  • Butter, optional
  • Kosher salt
  • Sugar, optional
  • Balsamic vinegar, optional

Instructions:

Step One: Slice 1/2-inch off the stem ends of the onions and the roots off of the root end. Place the onions cut side down on the cutting board. Cut them in half through the root end. Peel back the peels from the onions.

Lay the onions cut side down and make angled cuts into each onion, aimed at the center, cutting almost all the way, but not completely through the root end. Make the cuts to your desired level of thickness.

The root end will help hold the onion together as you cut it, making it easier to cut. Then cut a V in the root end to cut out the tough root holding the slices together.

Step Two: Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with olive oil, or a mixture of olive oil and butter, if using (about 1 teaspoon per onion).

Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally.

Depending on how strong your stovetop burner is you may need to reduce the heat to medium or medium low to prevent the onions from burning or drying out.

After 10 minutes, sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelization process. (I add only about a teaspoon of sugar for 5 onions, you can add more.) One trick to keeping the onions from drying out as they cook is to add a little water to the pan.

Step Three: Let the onions cook for 30 minutes to 1 hour more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn.

The trick is to leave them alone enough to brown (if you stir them too often, they won’t brown), but not so long so that they burn. After the first 20 to 30 minutes you may want to lower the stove temperature a little, and add a little more oil, if you find the onions are verging on burning.

A metal spatula will help you scrape up the browned bits from the bottom of the pan as the caramelization proceeds. As the onions cook down, you may find you need to scrape the pan every minute, instead of every few minutes.

Continue to cook and scrape, cook and scrape, until the onions are a rich, browned color. At the end of the cooking process you might want to add a little balsamic vinegar or wine to help deglaze the pan and bring some additional flavor to the onions.

Store refrigerated for several days in an air-tight container.

Notes: Add these onions to this horseradish sauce for a full and rich sauce.

Horseradish Sacuce for Sandwiches

Created on 3/7/2023

Ingredients:

  • 1/2 cup sour cream
  • 2 Tbsp prepared horseradish, drained
  • 2 Tbsp mayo
  • 1 tsp apple cider vinegar
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 Tbsp chives, finely chopped

Instructions

Step One: In a small mixing bowl, stir all of the ingredients together. Serve right away or cover and refrigerate for about 2 weeks.

Notes: Pro tip, add these carmelized onions to this sauce for a richer flavor. This sauce is perfect for this pastrami sandwich!

Pastrami Sandwich

Created on 3/7/2023

Ingredients:

  • 1 lb sliced pastrami beef deli meat
  • 4 hoagie rolls
  • 8 slices provolone cheese or 1 1/2 cups mozzarella cheese, shredded
  • Horseradish sauce
  • Mustard of choice
  • Pickles
  • 1/2 lb about 10-12 mushrooms, thickly sliced
  • Garlic Salt & Black Pepper, to taste
  • 1 1/2 cups Beef Broth

Instructions:

Step One: Preheat the oven to 350 degrees

Step Two: Saute Mushrooms until golden and soft. Sprinkle with garlic salt and pepper to taste. Remove mushrooms from pan and set aside. In the same skillet (without cleaning it), add 1 1/2 cups beef broth and boil for a few minutes to reduce slightly. Season broth to taste (you want it to be flavorful for use as a dip) then remove from heat – this broth is your “au jus” dipping sauce

Step Three: Heat a large pan over medium heat. Take the slices of pastrami and fry them in the pan to get each piece hot in temperature. Make sure to flip sides after a few minutes. Cut the hoagies in half. Add horseradish sauce on the bottom of each hoagie. Add a layer of pickles on top. Add the hot pastrami on top of the pickles. Layer a thick amount of cheese on top of the pastrami. Add sauted mushrooms. Coat the top of the hoage with mustard of choice. Put the sandwich in the oven. Cook until the cheese gets melted (10 is minutes)

Step Four: Serve each sandwich with an individual ramekin of AuJus – Dip with every bite

Chicken Tikka Masala

Created on 3/8/2023

Ingredients:

  • 3 boneless, skinless chicken breasts
  • ½ cup plain yogurt
  • 2 tablespoons lemon juice
  • 6 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 2 teaspoons salt
  • 2 teaspoons ground cumin
  • 2 teaspoons garam masala
  • 2 teaspoons paprika

SAUCE

  • 3 tablespoons oil
  • 1 large onion, finely chopped
  • 2 tablespoons minced ginger
  • 8 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 2 teaspoons chili powder
  • 2 teaspoons garam masala
  • 1 tablespoon tomato puree
  • 3 ½ cups tomato sauce
  • 1 ¼ cups water
  • 1 cup heavy cream
  • ¼ cup fresh cilantro, for garnish
  • cooked rice, for serving
  • naan bread, for serving

SPECIAL EQUIPMENT

  • Bamboo or wooden skewer

Instructions:

Step One: Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated.

Step Two: Cover and refrigerate for at least 1 hour, or overnight.

Step Three: Preheat the oven to 500°F (260°C). Line a high-sided baking pan or roasting tray with parchment paper.

Step Four: Place the marinated chicken pieces on bamboo or wooden skewers, then set them over the prepared baking pan, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes, until slightly dark brown on the edges.

Step Five: Make the sauce: Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 30 seconds, until the spices are fragrant. Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water, then bring to a boil and cook for about 5 minutes. Pour in the cream.

Step Six: Remove the chicken from the skewers and add to the sauce, cooking for another 1-2 minutes. Garnish with cilantro and serve over rice or alongside naan bread.

Linguine with Clams

Created on 3/10/2023



Ingredients:

  • 2 tablespoons Diamond Crystal (or 1 tablespoon Morton kosher salt, plus more)
  • 12 Garlic Cloves (divided)
  • 2 tablespoons Olive Oil (plus 1/4 cup, plus more for serving)
  • 2 teaspoons Lemon Zest (finely grated)
  • 2 Oil-Packed Anchovy Fillets (optional)
  • ½ teaspoon Red Pepper Flakes (crushed, plus more for serving)
  • ⅓ cup Dry White Wine
  • 2 pounds Cockles (or littleneck clams, about 24, about 32, scrubbed)
  • 12 ounces Spaghetti (or linguine)
  • ½ cup Parsley (finely chopped)
  • 2 tablespoons Unsalted Butter

Instructions:

Step One: Bring 2 Tbsp. Diamond Crystal salt and 10 cups water to a boil in a large pot

Step Two: Using a mandoline if you have one (if not, use a really sharp knife), very thinly slice remaining 9 garlic cloves. Heat ¼ cup oil in Dutch oven over medium. Cook garlic, stirring often, until golden around the edges, about 3 minutes. Add anchovies, if using, and ½ tsp. red pepper flakes and cook, stirring, until garlic is golden all over and anchovies are dissolved. Quickly stir in wine and simmer until only a couple of tablespoons of liquid are left in pot. Add clams and toss to combine. Cover and cook until clams are open, 5–7 minutes (about 4 minutes for cockles). Uncover pot and transfer clams to a medium bowl, leaving liquid in pot. If any clams are still closed, cover pot again and cook a few minutes longer, then transfer to bowl with others (discard any that have not opened at this point). Tent clams with foil

Step Three: Cook pasta in boiling water 5 minutes. Using a ladle or heatproof measuring cup, scoop out about 2 cups pasta cooking liquid. Using tongs, transfer pasta to pot with clam liquid. Add 1 cup pasta cooking liquid and bring to a boil. Cook, tossing constantly and adding more pasta cooking liquid a splash at a time if needed, until pasta is al dente and sauce is glossy and thick enough to cling to noodles, about 5 minutes

Step Four: Remove from heat. Add parsley and butter and toss until butter is melted. Give pasta a taste; you probably won’t need additional salt, but you can add some if you’d like. Divide pasta among shallow bowls and top with reserved clams, red pepper flakes, and a drizzle of oil.

Shrimp Red Curry

Created on 2/24/2023

Ingredients:

  • 2 tbsp vegetable oil
  • ½ jar Marion’s Kitchen Thai Red Curry Paste
  • 14 fl oz coconut milk
  • 1 lb prawns, peeled, deveined, tails intact
  • 1 cup of vegetables (we used green beans and sliced bamboo shoots)
  • 1-2 tsp fish sauce, or to taste
  • shredded makrut leaves, to serve (optional)
  • finely sliced fresh red chilli, to serve (optional)
  • steamed rice, to serve

Instructions:

Step One: Heat the oil in a saucepan over medium heat and cook the paste for a minute or so until it smells yum.

Step Two: Stir through the coconut milk. Add prawns, vegetables and 1/2 cup of water. Bring to a gentle simmer and cook for 8-10 minutes or until your chosen additions are cooked through.

Step Three: Taste and season with fish sauce to your liking. Top with lime leaves and red chilli, if using. Serve with steamed rice. Enjoy!

Homemade Pasta Dough

Created on 2/28/2023

Ingredients:

  • 400 g 00’ Flour (3 cups spooned and leveled)
  • 4 large eggs free range
  • 1 egg yolk free range

Instructions:

Step One: Place the flour on a clean work surface, make a well in the middle and add the eggs

Step Two: Using a fork whisk the eggs whilst slowly incorporating the flour until combined and looks like a very rough dough. You may need to use your hands once most of the egg is incorporated to help it along

Step Three: Bring the dough together with your hands to form a ball. Knead the dough for 10 minutes until smooth and pliable. Wrap the dough in cling film and leave to rest for 30 minutes, out of the fridge

Step Four: Once the dough is rested it’s time to roll it out. Cut the dough in half so it’s easier to roll out and flatten it with the palm of your hand so it will fit through the first setting on the pasta machine

Step Five: Pass the dough through the widest setting once then fold one side over the other as shown on photos 9 and 10. Flatten the dough with the palm of your hand again so it will fit through the widest setting and roll it through again

Step Six: Repeat this process folding the sides in and passing it through the widest setting four times. Once you’ve done that pass the dough through each setting once from the widest to the second last setting

Notes: This pasta dough can be used for any pasta – even lasagna

Mushroom Parmesan Ravioli

Created on 2/28/2023

Ingredients:

  • 1 batch Homemade Pasta Dough
  • 1 ½ tablespoons Olive Oil
  • 17 ½ ounces Chestnut Mushrooms (crimini, sliced)
  • 2 Shallots (finely chopped)
  • 2 cloves Garlic
  • 2 sprigs Thyme
  • 1 heaped tablespoon Ricotta
  • 4 tablespoons Parmesan (freshly grated)
  • Salt And Pepper (to season)
  • 1 cup Double Cream (heavy cream)
  • 1 pinch nutmeg

Instructions:

Step One: Heat a 1 tablespoon of olive oil in a medium-sized pan, once hot add the finely chopped shallots and saute until soft and translucent

Step Two: Add the chopped mushrooms and cook down until reduced in size and softened. Add the garlic and thyme and a good pinch of salt and pepper, fry for 1-2 minutes. Set aside and let cool for 5 minutes

Step Three: Add the cooled mushroom mixture to a food processor with parmesan and ricotta. Blitz intil smooth and pate

Step Four: Using homemade pasta dough, roll it out from the widest setting to the third last setting. Lay one sheet of pasta down and place around 1 heaped teaspoon of mushroom mixture in the middle of the pasta sheet 1 inch apart

Step Five: Fold one edge of the pasta over the filling to meet the other edge. You may need to gently pat the filling down at this point so it folds easier. Using your fingers seal the sides of the ravioli filling

Step Six: Technically these are called mezzalune (half moons) because they are folded over and don’t have four sealed edges. These are slightly easier to make for this reason but if you want to make traditional ravioli simply place the second sheet of pasta directly on top of the first and seal with your fingers

Step Seven: Seal the top of the dough with your thumb whilst holding the two edges as shown in photo 10. This will ensure all the air has escaped which will stop the ravioli bursting or going wrinkly

Step Eight: Cut the ravioli out either with a ravioli or pasta cutter, cookie cutter or fluted pasta wheel and set aside on a surface sprinkled lightly with semolina or 00 flour whilst you make the next batch

Step Nine: Once the Ravioli (or mezzalune) are ready bring a large pot of salted water to a boil. Add the ravioli to the water and cook for around 4 minutes. Meanwhile make the sauce

Step Ten: Heat a little olive oil in a large pan and fry the chopped garlic for 1 minute. Add the cream, thyme, nutmeg, salt and pepper. Stir and bring to a boil. Let it boil for 30-40 seconds then turn low and add the freshly grated parmesan. Stir until slightly thickened turn off the heat and add the cooked ravioli straight from the water using a slotted spoon. Toss in the sauce and serve

Chicken Veggie Pastina Soup

Created on: 2/14/2023

Ingredients:

  • 32 oz chicken or veggie broth
  • 2 stalks of celery, chopped fine
  • 2 large carrots, chopped fine
  • 2 shallots, minced
  • 2 cloves of garlic
  • Salt and pepper to taste
  • 2 tablespoons pastina (this is traditional Italian, but feel free to add more, no more than 4 tablespoons)
  • 1 egg
  • 1/2 lemon

Instructions:

Step One: Add chopped carrots, celery, shallots and garlic to a medium/large pot. Saute until transulets and fragrant

Step Two: Add broth. Bring to a simmer. Allow to cook for 15 – 20 minutes. Taste and add appropriate salt and pepper

Step Three: Add pastina. Cook for three minutes. Make sure the broth is only at a light simmer. Then add the egg. Stir egg around. Add a squeeze of lemon. Serve

Notes: Add a dash of hot sauce. For a more protein rich meal, add some leftover rotisserie chicken

Roast Chicken Caesar Salad

11/12/2020

Ingredients:

  • 8 anchovies, mashed to a paste
  • 8 garlic cloves, finely grated
  • 6 Tbsp. mayonnaise, divided
  • 1 Tbsp. Dijon mustard, plus more for serving
  • 2 Tbsp. extra-virgin olive oil, divided
  • 1½ tsp. freshly ground black pepper, plus more
  • 1 3½–4-lb. whole chicken or 4 chicken legs (thigh and drumstick; about 3 lb.)
  • Kosher salt
  • 8 medium shallots, unpeeled, halved lengthwise
  • 2 lemons, divided
  • 1 oz. Parmesan, finely grated
  • 4 oz. country-style bread, torn into 1½” pieces
  • 2 romaine hearts, leaves separated, torn

Instructions:

Step One: Place a rack in lower third of oven; preheat to 450°. Whisk anchovies, garlic, 3 Tbsp. mayonnaise, 1 Tbsp. mustard, 1 Tbsp. oil, and 1½ tsp. pepper in a small bowl. Set aside 1 Tbsp. anchovy mayo in another small bowl.

Step Two: Pat chicken dry; season outside and inside all over with salt. Arrange breast side up in a cast-iron skillet and tuck wings underneath. Arrange shallots around (if using legs, nestle under and around); season with salt and pepper. Brush remaining anchovy mayo all over chicken, making sure to get it into the nooks and crannies, then brush shallots with any leftover anchovy mayo.

Step Three: Place chicken in oven so legs are facing toward the back (this is the hottest part of the oven and will help the legs cook before the breast dries out) and roast until some anchovy mayo and fat begin to drip onto shallots, about 15 minutes. Remove from oven and, using tongs, turn shallots to coat in drippings. Return skillet to oven and continue to roast chicken, stirring shallots once or twice, until golden brown and an instant-read thermometer inserted into the thickest part of breast registers 155°, 45–55 minutes. If skin starts to get too dark on the top before chicken is done, tent area with foil, leaving the rest of the bird exposed. If using chicken legs, start checking at 40 minutes (a thermometer inserted right at the joint should register 160°). Transfer chicken and shallots to a cutting board, leaving behind any juices and fat in skillet. If shallots need more time to soften and darken, roast a bit longer without chicken before proceeding. Reserve skillet.

Step Four: Reduce oven temperature to 400°. Finely grate half of zest of 1 lemon into a large bowl; cut lemon in half and squeeze in juice. Add reserved 1 Tbsp. anchovy mayo, remaining 3 Tbsp. mayo, and remaining 1 Tbsp. oil and whisk to combine, then stir in Parmesan. Season with salt and pepper. Set dressing aside.

Step Five: Add bread to reserved skillet with fat and turn to coat. Return skillet to oven and toast bread, tossing halfway through, until golden brown and crisp, 12–15 minutes. Transfer croutons to bowl with reserved dressing. Add romaine and gently toss until lettuce is well coated. Season salad with salt and pepper.

Step Six: Slice remaining lemon into wedges. Carve chicken and nestle back into skillet or transfer to a platter; arrange shallots and lemon wedges around. Serve with salad and more mustard alongside.