Quick Steak with Chimichurri & Parsnips and Rutabaga with Parsley Butter

21 Tuesday May 2013

Posted by allyjanegrossan in Cheap Dinner, Complete Meals, Dinner, Healthy Meals, Steak

You should always call a spade a spade. And a swede a swede, especially if you’re talking about a rutabaga and you happen to find yourself in London.

Did you know that the British call a rutabaga a swede? What the hell is that? They also call eggplants aubergines and bathrooms the loo. It’s all a bit mad really. The British also have a fantastic grocery story called Waitrose (on the medium expensive price side of things I’m told) and that’s where I’ve been sourcing most of my stuff.

In an effort to replenish and detoxify my body from the erm excesses of London I decided I needed a hearty pure protein and fiber meal. Rutabaga if you’re afraid of it is actually just like a delicious potato. And Parsnips are so sweet when cooked. Mixing them together creates something very simple but exploding with flavor – a great trick for the vegetable haters in your life because you can just disguise them as potatoes. I added a salty parsley butter which will make any vegetable taste divine.

Doesn’t my steak look like South America?

Quick Steak with Chimichurri

Serves 2

You will need:

1 1/2 lb. fresh steak (I used rump but anything that’s 1/2 inch thick will do)

3 Tablespoons GOOD olive oil

2 Tablespoons flat-leaf parsley, very finely chopped

1 clove garlic, very finely chopped

Chunky salt and pepper

Method:

1. Make the Chimichurri by adding the chopped parsley and 1/2 the garlic together in a bowl. Mash together with a fork and then add the olive oil and a healthy pinch of salt. Taste for garlicyness and add more if you’re intense.

2. Heat a medium sized heavy-bottom skillet over medium high heat. Season the steak on one side heavily with salt and pepper. You will either have one large piece or two small ones- doesn’t really matter. Splash a 1/2 teaspoon of the oil from the Chimichurri into the pan and add the steak, seasoned side down.

3. Season the other side that’s facing up and cook for about 5 minutes and then flip the steak (Do not disturb- that’s how you get that nice crust). Spoon a little Chimichurri onto the steak in the last minute of cooking and flip once more. 5 minutes on each side should give you a really nice medium-rare but always check before serving.

4. Serve with a little bowl of Chimichurri and encourage your guests to dip each bite of meat into it.

Rutabaga and Parsnip with Parsley Butter

Serves 2

You will need:

1 large parsnip

1 large rutabaga

1 Tablespoon

1 Tablespoon chopped parsley

Salt

Method:

1. Bring a medium pot of water to boil.

2. Carefully peel the parsnip and rutabaga and make sure to get ALL the green parts off- these are bitter and fibrous. Chop into small 1/2 cubes.

3. Add to the boiling water and cook for 5-8 minutes, until just soft.

4. Use a strainer to pour out the boiling water, keeping the vegetables in the pot. Simply add the butter and parsley and stir to coat.

Pappardelle with Lamb Meatballs and Capers

17 Friday May 2013

Posted by allyjanegrossan in Uncategorized

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One of my favorite places to cook is in an unfamiliar kitchen. Sure, I like my Calphlon pans, Global knives and Microplane graters, but sometimes the best dishes come out of bare kitchens. Remember that dumb phrase: “Necessity is the mother of invention.” Completely true in the kitchen.

I found myself in a kitchen with limited leftover groceries and mysteriously no salt! I mean so salt anywhere. I had seen salt the previous day but I kid you not, there was so salt to be found. But there were….CAPERS! Of course, those little green soft purses are bursting with salt flavor. I also had leftover lamb burger meat and some fresh pasta. Oh and half of a tomato. I thought I had lemon juice lying around, but that was not the case. So my caper lemon sauce idea quickly became caper and tomato. The result was something so simple and perfect that I couldn’t believe it hasn’t crossed my find before.

I’m pretty sure spaghetti with tomato and capers is a thing, but to me it seemed slap dash and exciting! You really want to use fresh pappardelle to get the droopy wide noodles to soak up the rich salty capers- and you can wrap the noodles around the meatballs like a pig in a blanket! Or maybe a lamb in a sweater?

Pappardelle with Lamb Meatballs and Capers

Serves 2

You will need:

2 servings fresh papardelle pasta (available in your grocery store usually somewhere near the cheese or salad dressing)

½ lb. ground lamb meat

1 Tablespoon chopped Italian parsley

¼ teaspoon red pepper flakes

½ teaspoon all spice (or something like coriander or steak seasoning to give the lamb a bit of flavor)

1 medium-sized tomato, chopped

2 Tablespoons large capers

3 Tablespoon caper juice

3 Tablespoons olive oil

Method:

1. Bring about 2 quarts of water to boil in a medium-sized pot.

2. Mix the lamb meat together with the parsley, ½ the red pepper flakes, and the allspice. Form into small ½ balls.

3. Heat 1 Tablespoon olive oil over medium heat in a large skillet. Space the meatballs out and cook, without disturbing for 3 minutes. Using a wooden spoon, stir them around so they begin to brown on all sides and continue to cook for about 8 minutes total. The water should be boiling by now, so drop the noodles and in and cook until just al-dente which is about 4 minutes.

4. Add the chopped tomatoes, the capers and the rest of the olive oil. Cook for about 5 minutes.

5. Add the caper juice and the just-cooked pasta and stir to combine.

Reporting Live From London: Heinz Baked Beans

15 Wednesday May 2013

Posted by allyjanegrossan in Uncategorized

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Okay so don’t get your knickers in a twist but I took sort of a healthy southern approach to this tragically beloved British dish: Heinz Baked Beans.

Heinz beans in their iconic turquoise and bean colored packaging are the go-to cheap food in Britain. Literally millions of people in the commonwealth eat them every day, usually on toast or with sausages. I’m not a huge fan of sausage or toast for that matter so I paired them with sautéed collard greens for a light lunch. A sort of “beans n greens” if you will. I’m told by a few intelligent Brits that actually Heinz baked beans are disgusting, but I digress.

Baked beans are an acquired taste. Sort of like spaghetti-o-s mixed with cassoulet? Maybe that’s being generous. To be honest, right out of the can they are pretty gross. I doctored them a bit with Worcestershire sauce and some curry powder. And the sautéed chard was a nice compliment.

Mmmmm British things are yummy.

Heinz Baked Beans n Greens

Serves 2

You will need:

1 can Heinz baked beans

1 teaspoon Worcestershire sauce

¼ teaspoon curry powder

¼ teaspoon salt

½ lb. Swiss chard leaves (about 10 large leaves ripped or chopped into small pieces)

3 garlic cloves

1 Tablespoon olive oil

½ small red onion, sliced

Method:

1. Open the can of beans.

2. But the beans in a pot and add some things to give them flavor. I quite liked Worcestershire sauce and curry powder. Bring to a simmer and cook for about 5 minutes until heated through. Stir constantly.

3. Bring a small pot of water to boil. Blanch the chard leaves for about two minutes until just cooked. Remove from pot and squeeze out excess water.

4. Smash and slice your garlic. Heat the oil and sauté the onion and garlic for about two minutes. Add the chard and cook for two minutes until slightly browned. Serve alongside the beans and make yourself some toast if you fancy.

Roasted Ramps

30 Tuesday Apr 2013

Posted by allyjanegrossan in Cheap Dinner, Complete Meals, Dinner, Food Trends, Pasta, Ramps

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Tags

chimichurri, pasta, ramps

Ramp season is finally here!!! Horray!!!

To be honest I’m not really sure why everyone is so crazy about ramps. Until three years ago I’m fairly sure they were considered weeds that you might occasionally find at farmers markets in rural Vermont. But all of a sudden they are showing up on menus all over New York City and everyone has gone rampy for ramps! It’s RAMP FEST this weekend in the Hudson valley and I bet you know someone who is going.

But of course I’ve been swept up in the hype. I NEED MY RAMPS and I found myself googling “when is ramp season?” at least twice this March. And now it’s finally here. When I spotted their shiny wide leaves and dirt-encrusted bulbs at the market, I burst into song (in my head of course). Come on, sing it with me…”We are the ramp-ions my friends and we’ll keep on…” well you get the picture.

Ramps are so great, or at least they have a great publicist. Probably took a page out of milk’s book or even pork’s book. Remember “the other white meat?” Now every fine dining establishment has some over-priced fatty pork entre.

But ramps are cooler than pork or milk. Let’s face it. Ramps are the hipsters of the vegetable world. I mean think about it. A few years ago no one had really heard of them. You’d maybe read the phrase in a Jack Kerouac novel or on a menu at a restaurant your weird friend took you too but you didn’t really know what it meant. If you aren’t following me, I’m comparing ramps to hipsters. They are ALL hype. Everyone wants ramps. They were at once so scarce and now they are EVERYWHERE. And because of ramps, rent prices have skyrocketed in all the nice up and coming neighborhoods in Brooklyn. So fuck ramps.

But really. Ramps are pretty good. As these are my first ramps of the season, I tried to treat them very well. So, I simply roasted em. These babies could be the star of any dish, so add them to salads, on top of burgers or to a pasta as I’ve done. Chimichurri is an herbal garlicky topping usually added to steaks in Argentina, but I love it so much I’m putting it on pasta.

Next week I’ll show you how to pickle em!!!

Roasted Ramps

Makes 2 servings

You will need:

10-15 whole ramps

1/4 teaspoon rock salt (important)

1/4 cup olive oil

Method:

1. Preheat your oven to 370. On a large, flat metal baking sheet , toss the ramps until completely coated in olive oil and sprinkle with rock salt.

2. Roast for 15-17 minutes until the leaves just begin to get charred. You don’t want to burn them because they will taste like toast.

Chimichurri Pasta with Roasted Ramps and Tomatoes

Serves 2

You will need:

2 servings of roasted ramps (recipe above)

2 servings of spaghettini or spaghetti

1/2 cup fresh italian parsley leaves

1/4 cup fresh cilantro leaves

1/4 cup olive oil

1 Tablespoon red wine vinegar

2 small cloves garlic

1 small Roma tomato (or 10 cherry tomatoes), finely diced

salt and pepper to taste

a squeeze of lemon

Method:

1. Boil a large pot of water for your pasta and cook the pasta until slightly more done than al dente. Useful note: I like my pasta cooked and when you are tossing pasta with a sauce like this one that doesn’t have much liquid, it’s important to get the pasta texture right because the pasta won’t take on additional moisture and soften.

2. Meanwhile in a food processor or blender, pulse the cilantro, parsley and garlic until finely chopped and then add the olive oil and vinegar. Taste the mixture – it will be very pungent and garlicky. Add salt and pepper as needed.

3. Mix the cooked pasta, ramps (give them a rough chop) and tomato together in a bowl. Toss to coat and serve. The garlic flavor of the chimichurri is INTENSE and this dish is even better 24 hours later.

Broiled Yellowtail Collar or Hamachi Kama

15 Monday Apr 2013

Posted by allyjanegrossan in Dinner, fish, Japanese

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Tags

hamachi, Japanese, sushi, yellowtail

After two months of being closed for renovations, the Lobster Place in Chelsea market has finally re-opened. It’s bigger and better so they say. Looks pretty much the same to me and I’m just glad to have my fish place back.

After months of omega-3 starvation, my body is literally DYING for some fish. Had a most excellent meal last night at Fishtail on the Upper East Side where the whole salt-baked branzino was soft and flavorful. One of the best bites I’ve ever had- just a tiny squeeze of lemon is all it needed.

One of these days I’m going to get the courage to cook a whole fish and I promise you’ll be the first to hear about it.

But now that the Lobster Place is back I can start cooking my own fish. And for the inaugural meal I made a broiled Hamachi. Hamachi is japanese for insanely delicious yellowtail collar. It’s the gross, bony part of the fish that holds the head onto the body. There are lots of delicious hidden pockets of flesh that really get to shine when broiled or torched.

You can find hamachi collar at many sushi places, often it’s not printed on the menu but is written in chalk of the specials board. The Lobster Place sells it for $14.00 a pound- each collar being about three-quarters of a pound.

The secret is to cook the collar dry with a just a tiny bit of salt. The flesh is actually pretty fatty which is why it’s so good. Literally, just a tiny bit of salt is all you need. And a really hot broiler and a good fan as well. Sometimes the fat catches on fire and produces a slightly unpleasant burning fishy smelling smoke -but a fan and an open window will take care of that pretty quickly.

And don’t forget to serve with freshly grated daikon radish and ponzu sauce!

Broiled Yellowtail Collar

Serves 2 as an appetizer

You will need:

1 whole yellowtail collar (About 3/4 lb)

1 pinch of salt (I used Maldon)

1/4 teaspoon oil

For the garnish:

1 2 inch piece daikon radish

1 Tablespoon ponzu (or 1 Tablespoon soy sauce with a squirt of lime juice)

Method:

1. Turn on the broiler in you over to the highest setting.

2. On a large baking sheet, place a piece of tin foil and drizzle with the tiniest amount of oil – this is so the hamachi won’t stick. Place the hamachi on the sheet and sprinkle with salt. Broil for about 7 minutes, until the flesh is crispy and there’s smoke pouring out of your oven.

3. Meanwhile, grate the daikon on the smallest wholes of your box grater (you don’t need to buy a special ginger grater or zester). Plate it with the ponzu in a small bowl.

4. After your hamachi looks deliciously browned, turn off the broiler but leave it it in the oven for an additional 5 minutes. Serve with daikon, ponzu and chop sticks.

Healthy Breakfast Tacos

07 Sunday Apr 2013

Posted by allyjanegrossan in Beans, Breakfast, Complete Meals, Eggs, Mexican, Tacos, Vegetables

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Tags

black beans, breakfast, corn, tacos, vegetarian

I hate waking up on Sunday morning with an empty fridge- it’s really the worst. All the turkey bacon is gone, there’s no fresh milk and not even a slice of toast to be found. At this point, you have a few options.

The first is to go out to brunch. That’s a nice idea, but you actually spent all day Saturday out with friends eating and you are feeling cash poor. While salmon benedict and a bloody mary with pickled okra sounds divine- you’re not ready to fork over the 30 bucks.

Option two is to order cheap delivery. Depending on your wake-up time that could mean bagels from the deli or even Chinese. I once ordered Chinese at 11 am but won’t be doing that again. This is a viable option- but again you’re not so thrilled about forking over 10 bucks- and who’s to say you have any cash left after last night anyways.

Option three is to walk to the store to get food to make. This is always a nice option, but you’re not really interested in leaving your apartment and showering sounds terrible.

Option four is to scrounge around the fridge and hope that some interesting delicacy will reveal itself. If you’ve got eggs, you’re in business.

Now I realize my idea of an “empty” fridge might seemed stocked to you, but I believe that you’re bound to have some of this stuff lying around. Oh, and if you don’t go out an buy it now so you make these tacos next Saturday when leaving the house isn’t an option.

Healthy Breakfast Tacos

Serves 2

You will need:

4 small flour tortillas

1/2 cup frozen corn

1/2 red onion, chopped

4 eggs, beaten

3 Tablespoons chopped preserved roasted red peppers (from a jar)

3/4 cup canned black beans, drained

1 dash garlic powder

2 Tablespoons olive oil

salt and pepper

For flavor:

chopped cilantro

2 Tablespoons grated cheddar cheese

salsa verde

mexican hot sauce

Method:

1. Heat 1 tablespoon of olive oil in a small non-stick pan over medium-high heat. Cook the onions for 2 minutes, then add the corn and season with salt and pepper. Cook for 3-5 minutes until slightly charred. Remove from pan and set aside.

2. Add 1/2 tablespoon of olive oil to the pan and cook the beans with the garlic powder for two minutes until heated. Remove from pan and set aside.

3. Heat the remaining 1/2 tablespoon olive oil in the pan. Turn the heat down to medium and add the eggs and chopped red peppers. Using a wooden spoon, stir constantly until just cooked, about 2 minutes.

4. Lay the tortillas flat on plates. Spoon 1/4 of the eggs into the center of each tortilla, then place a spoonful of beans then a spoonful of the corn and onion mixture. Then sprinkle some cheese, spoon on some salsa and sprinkle with cilantro.

Pret a Manger’s Red Pepper Falafel Wrap

03 Wednesday Apr 2013

Posted by allyjanegrossan in Dinner, Complete Meals, Restaurants, Cheap Dinner

≈ 2 Comments

Tags

Falafel, Lunch for dinner, Roasted red peppers, Tomato sauce

Don’t you wish that the recipe for that unforgettable dish you had last night was published in a cookbook somewhere? Maybe it’s just me or maybe it’s unadvisable to give all the secrets away. But that’s bulls***. I still go to Momofuku when I can even though I have the cookbook with the recipe for the unforgettable XO sauce. And I would fly across the country in a second to eat Versailles’ garlic chicken, even though I’ve gotten pretty close to the real thing in my own kitchen.

Noelle Carter at the LA Times has a great column called Culinary SOS where she (with the credentials of an LA Times food columnists) approaches restaurants for their secret recipes requested by readers.

I would kill for the bed borscht recipe at Lomzynianka in Greenpoint or the tempura green bean recipe from Red Cat in Chelsea. And would pay a hefty sum of money for the Zankou chicken tahini sauce recipe. Ohh and Chin Chin’s chinese chicken salad dressing – you cant really put a price on something so perfect.

But how about chain restaurants The crappy places we New Yorkers frequent at lunch because we can’t bother to pack our own lunches and we work in culinary wastelands like the financial district. It’s often the case that the food truck parked around the corner doesn’t take cash and your bank is just too far away…thus you end up back at Pret a Manger for the third time this week.

So you would be insane to want to eat that processed crap you eat for lunch everyday at home for dinner right?

Answer: Wrong, you haven’t had Pret a Manger’s red pepper falafel wrap.

If you haven’t had one, I suggest you go to your nearest Pret and eat one, or try my version below. I don’t even like wraps, but this one is very special.

I’m using homemade baked falafel in an attempt to be healthy and not have my apartment (and hallway) smell like a halal cart for the next 48 hours.

I’m embarassed to say I ate TWO of these bad boys last weekend. One on Saturday because the brunch place I wanted to try was closed and once on Sunday because it was just too easy. And hey, sometimes even I don’t feel like cooking.

So, low an behold, you will find a recipe that very closely resembles Pret a Manger’s delicious devil of a wrap. I used tortillas with a 9-inch diameter but I imagine using something bigger would make for a better and neater roll. I’m sure the Pret staff has had years of training in wrap wrapping and mine are a bit pathetic.

Red Pepper Falafel Wrap

Makes 4 wraps

You will need:

For the falafel:

1 15 oz. can chickpeas (garbanzo beans)

1/4 cup parsley leaves

1/4 cup cilantro

1 teaspoon ground cumin

1 teaspoon garlic powder (or fresh minced garlic)

1/2 teaspoon salt

1/2 cup finely minced onion

1 teaspoon olive oil + 1 Tablespoon for cooking

For the red peppers:

2 red bell peppers

1/2 yellow onion, sliced

1 Tablespoon olive oil

1/4 teaspoon salt

For the tomato sauce:

1 15 oz can cherry tomatoes (or regular san marzanos, crushed)

1 Tablespoon butter

1/2 small onion (whole)

For the wrap:

4 large flour tortillas

3/4 cups grated cheese (I used a mix of swiss and cheddar)

Method:

1. Make the tomato sauce by pouring the entire can of tomatoes into a medium-sized skillet with the butter and the onion (face down). Bring to boil and then simmer for at least 40 minutes, stirring occasionally. Using a wooden spoon to mash all the tomatoes into a sauce, set aside.

2. Preheat your oven to 400 degrees. Make the red peppers: Core and seed the peppers, slice into thin strips and mix with the onion and olive oil on a baking sheet. Sprinkle with salt and roast for about 15 minutes so that some of the peppers begin to blacken. Remove the peppers and onions from the tray toa bowl to cool for about 10 minutes. Pulse a few times in a food processor until roughly chopped-set aside. Clean out your food processor for the falafel.

3. Make the falafels by combining the chick peas (drained), parsley, cilantro, cumin, garlic powder, salt and minced onion and 1 teaspoon olive oil in a food processor. Pulse a few times until completely ground. I had a sort of paste which flattened out in the oven but was still delicious.

4. Cook the falafels by lining the baking sheet with parchment paper. Drop a small ping-pong sized ball onto the sheet and repeat (you will have 12-16 falafels). Cook for 10-15 minutes until the underside is browned and then flip if you can and cook for another 5 minutes. Your falafels will be delicate baking them doesn’t create that same crusty shell that deep frying does.

5. Assemble the falafels two at a time. Place a fresh sheet of parchment on your baking sheet. Lay two tortillas flat and using the back of a spoon first spread about 2 Tablespoons of tomato sauce on each tortilla, then follow with about 1 Tablespoon of red peppers. Then sprinkle 1/4th of the grated cheese and place 2-3 falafels in a line in the center. Bake for 5 minutes in the 400 degree oven so the cheese melts completely.

6. When the tortillas cool slightly (about 5 minutes), make the wraps by folding about 2 inches of the bottom of the tortilla up and then fold each side over the center. You will have 2 messy, poorly constructed but entirely delicious wraps unless you are a master burrito roller. Tie with kitchen twine if you have it and heat in the oven for 3 minutes. Repeat for the other two.

Cheddar Grits and Chicken Sausage Gumbo

31 Sunday Mar 2013

Posted by allyjanegrossan in Chicken, Complete Meals, Dinner, Food Trends

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So I’m not entirely sure that I like gumbo. It’s a little thick and spicy for my taste. I’m more of a french lentil soup kind of girl but I had to try it. I had some in New Orleans and then had food poisoning shortly afterwards so maybe that has something to do with it. Actually I think the food poisoning came from a cheap muffuletta sandwich. But hindsight is 20/20 right?

I was in New Orleans for work which usually means lots of meals out with authors and my company picking up the bill. I had a few amazing meals at the Green Goddess in the French Quarter and a less than amazing meal at one of Emeril Lagasse’s places called NOLA.

Still…Somehow, Emeril is sort of ingrained in my mind as the master of New Orleans cooking (I’m sure I’m obviously wrong on this front but I didn’t look that hard for a receipe). So I went for his gumbo recipe from the food network. There are a few problems with the recipe despite its hundreds of positive reviews. I’ve made some signifigant changes to make it actually work. And BAM! It was delicious.

Did you know you can get everything you need for a near-perfect gumbo at Trader Joe’s? That’s right. Then all you need are some authentic stone ground grits to go with it and you’ve got yourself a hearty meal to be shared with friends or to be eaten all week. And I’ll bet you can find most of the spices you need for the essence in your pantry.

Make sure you have reserved a full day for cooking, the gumbo really needs to cook for a long time or you will have a floury taste that is most unpleasant. This recipe takes patience and I think Emeril’s lacked a certain tomatoey-ness so I added tomato paste and a red pepper puree.

Cajun Seasoning, based on Emeril’s “Esssence”

Makes 1/2 cup

You will need:

1 Tablespoon paprika

1 Tablespoon salt

1 Tablespoon garlic powder

1/2 Tablespoon black pepper

1 Tablespoon onion powder

1/2 Tablespoon cayenne pepper

2 Tablespoons “Italian Seasoning” or 1 Tablespoon dried oregano and 1 Tablespoon dried thyme

Method:

1. Add all ingredients together into a empty jar. Screw the lid on tightly and shake. Double the recipe if needed and save for up to a month.

Chicken Sausage Gumbo

Serves 8 and takes about 4 hours

1 tablespoon plus 1/2 cup vegetable oil

1 pound smoked sausage, such as andouille or kielbasa, cut crosswise 1/2-inch thick pieces (Trader Joe’s has chicken andouille sausage- I used this)

4 pounds boneless, skinless chicken thighs (I used the large frozen bag from Trader Joe’s) -OR- use boneless, skinless breasts

2 Tablespoons Cajun seasoning (see above)

1 Tablespoon tomato paste

2/3 cup all-purpose flour

1 teaspoon olive oil

2 cups chopped onions (from 1 1/2 large Vidalia or yellow onions)

3 celery stalks, finely chopped

2 red peppers, finely chopped

1 green pepper, finely chopped

1 lb. fresh or frozen okra, chopped into small medallions

1 teaspoon salt, to taste

1/4 teaspoon cayenne pepper (optional)

3 bay leaves

8 cups low-sodium chicken broth

1/2 cup chopped green onions (scallions)

3 tablespoons chopped parsley leaves

Method:

If using frozen chicken, defrost in the fridge for 24 hours and then 1 hour at room temperature.

1. In a large pot or cast-iron dutch oven, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the sausage and cook until well browned, about 8 minutes. Remove the sausage with a slotted spoon and set aside. Leave the fat in the pan.

2. Season the chicken throughly with the cajun seasoning and add in batches to the fat remaining in the pan. Cook over medium-high heat until well browned, 5 to 6 minutes. The pan will develop a very thick crust of seasoning -that’s okay. You don’t actually need to cook the chicken completely, just get a nice brown crust. Remove the chicken from the pan, let cool, and then refrigerate until ready to use.

3. Combine the remaining 1/2 cup oil and the flour in the same pot oven over medium heat. Cook, stirring slowly and constantly for 20 to 25 minutes to make the roux. It will be a dark brown color because of the crusted brown bits in the pan. Use a fork to scrape up some of the crust.

4. Add the onions (reserve 1/2 cup), celery, and bell peppers (reserve 1/2 cup chopped red pepper) and cook for 5 minutes. Add the reserved sausage, salt, tomato paste, cayenne, and bay leaves, stir, and cook for 2 minutes. Stirring, slowly add the chicken stock, and cook, stirring, until well combined. Bring the mixture to a boil. Reduce the heat to medium-low and cook, uncovered and stirring occasionally, for 1 hour and 30 minutes.

5. Add the reserved chicken and the okra to the pot and simmer for 1 hour. Taste the soup at this point. If it has a floury taste, add 1/2 teaspoon of the cajun seasoning.

6. If the soup is perfect, you can skip this step: In a small skillet, heat 1 teaspoon of olive oil over medium heat and cook the reserved 1/2 cup of onions and red peppers until browned, about 5 minutes. Then, puree the mixture in a blender or food processor and add to the soup. I found that my gumbo had a bit of a floury taste and this mixture added a nice fresh, acidic richness.

7. Remove the pot from the heat. Using a slotted spoon, remove the chicken thighs from the gumbo and place on a cutting board to cool slightly. Remove and discard the bay leaves. Shred the chicken with two forks and add back to the pot.

8. Serve the gumbo (about 1 cup per bowl) with 1 cup of cheddar grits (recipe below) and sprinkle 1 teaspoon each of green onions and parsley on top. This is not just a garnish, but adds a much-needed herbal taste.

Cheddar Grits

Serves 8

You will need:

4 cups stone ground grits (I used Logan Turnpike old fashioned grits from Manhattan ruit Exchange in Chelsea Market)

6 cups water

3 Tablespoons butter

1 teaspoon tabasco sauce

1 teaspoon worcestershire sauce

1 teaspoon salt

1 1/2 cups of grated (the large holes of your box grater) sharp cheddar cheese (wisconsin yellow sharp works well)

Method:

1. Rinse the grits thoroughly and add to a heavy-bottomed pot. Add the water and the butter and bring to a boil. Then simmer for about 30-40 minutes, stirring constantly until cooked.

2. Add more water if needed and stir in the cheese. Add the tabasco and worcestershire and serve. Leave the tabasco on the table for your guests to add heat as needed.

Greek Kebabs in Yogurt and Tomato Sauce

22 Friday Mar 2013

Posted by allyjanegrossan in Complete Meals, Dinner, Greek, Markets

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This recipe was a shocker. It came from the slightly dubious site About.com but proved to be one of the best recipes I’ve tried. Not to mention I usually mess with recipes a bit- this one seemed just perfect. On a cold Saturday a few months ago I trekked out to Astoria to Titan market where greek imports are cheap and there are more varieties of feta cheese than there are stops on the N train. I was planning a Greek feast and this dish was far and above the highlight.

It was amazing for dinner and so good the next day in my lunch. The hot spicy tomato sauce is cut by the cool greek yogurt sauce in the most delicious way imaginable.

Greek Kebabs in Yogurt and Tomato Sauce

Adapted from About.com

Serves 4

You will need:

For the kebabs:

2 lbs. ground beef
2 large onions, shredded on a box grater (with liquid)
2 cloves garlic, finely minced
1/2 cup fresh bread crumbs (from 1 small ciabatta)
1/2 cup chopped fresh Italian
1/2 Tablespoon paprika (plus more for sprinkling)
1/2 teaspoon cayenne pepper
1 teaspoon cumin
salt and black pepper to taste

For the yogurt sauce:

1-1/2 cups Greek yogurt
1/2 teaspoon paprika
2 Tablespoons olive oil
1/2 teaspoon salt

For the tomato sauce:

3 teaspoons olive oil
1 large onion, finely chopped
1 clove garlic, minced
1 15 oz. can diced tomatoes
1/2 teaspoon sugar
1/2 Tablespoon apple cider vinegar
1/4 teaspoon cayenne pepper (add more if you want, but it’s pretty hot)
pinch of ground clove (or two whole cloves – but make sure to remove them)
1 cinnamon stick
salt and pepper to taste

Fresh pita bread to serve

Method:

1. Combine the beef, shredded onions, minced garlic, bread crumbs, parsley, 1/2 Tablespoon paprika, 1/2 teaspoon cayenne pepper, 1 teaspoon cumin is a large bowl. Mix well with your hands and marinate in the refrigerator for 1-2 hours.

2. While the meat is chilling, combine the yogurt, 1/2 teaspoon paprika, 2 Tablespoon olive oil and 1/2 teaspoon salt in a small bowl.

3. Heat 3 teaspoons olive oil in a large saucepan. Saute the onions for 3 minutes, add the garlic, and tomatoes with their liquid and cook for 3 minutes. Add the sugar, vinegar, cayenne pepper, clove, cinnamon stick and salt and pepper. Simmer for 40 minutes on a very low flame. Remove the cinnamon stick.
4. Preheat the oven to 375 degrees. Take the meat out of the fridge and shape about 2/3 cup at a time into sausage shaped rolls, about 5 inches long and two inches thick. Drizzle some olive oil in a glass baking dish and arrange the kebobs so there is some space between each one. Bake for 40 minutes until nicely browned.
5. Turn the oven down to 125. Place the pita bread in the oven to warm. Remove the kebabs from the oven and plate the dish. First plate the kebabs and smother yogurt sauce on top of them. Then heap at least 3/4 cup of tomato sauce on top. Sprinkle with paprika and warm in the oven for 5 minutes just before serving. Serve with fresh warm pita bread.

Grilled Japanese Eggplant

10 Sunday Mar 2013

Posted by allyjanegrossan in Cheap Dinner, Eggplant, Healthy Meals, Japanese, Vegetables

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Amidst the chaos of tourists, skateboarders and homeless people in Union Square there is a temple of calm. It’s called Republic and they serve noodles. All kinds of noodles – glass noodles, ramen noodles, Thai noodles, Malaysian noodles and most of them are pretty good. It’s a little too much of a scene there and honestly the noodles are just okay.

However there is one dish on the menu that has always stood out to me and I order at least two every time I go (It’s been a while to say the least). That dish is their Grilled Japanese Eggplant with Lime and Soy. For years I’ve been searching for the recipe- hoping someone would post it on Chowhound or Serious Eats. My searches were only met with silence.

My desire for the “secret recipe” was a bit silly so I took matters into my own hands and tried to recreate the dish based on the ingredients listed on the menu- DUH! Aren’t you glad we live in an age where you can see an entire restaurant’s menu online. Thanks Internet.

There were 5 ingredients listed- Japanese eggplant, lime juice, sesame seeds, soy sauce, scallions. Could it really be that simple? Answer: Yup!

I trust that if you make this tonight, you’ll be having at least three times in the next week because it’s really THAT good. Tons of flavor and actually good for you- plus it won’t take you more than 10 minutes.

You definitely need to use the gangly long Japanese eggplant instead of regular eggplants. Serve alongside rice with tofu and you’ve got yourself a nice meal. I left off the sesame seeds since the lime soy sauce is this amazing explosion of tanginess and scallions round the whole thing out. Trust me, just try it. All you need is a knife and a frying pan.

Grilled Japanese Eggplant with Lime and Soy

Serves 2

You will need:

2 Japanese eggplants

2 scallions, green part only finely chopped

salt

2 Tablespoons soy sauce

2 Tablespoons lime juice from 1 large lime

1/2 teaspoon canola oil

Method:

1. Cut the stem of the eggplant and move your knife halfway down to cut it in half. Stand each half up and cut in half again. You should have 4 eggplant pieces. Lay each piece with the white flesh facing up and sprinkle lightly with salt. Using a small sharp knife, make 3 shallow diagonal cuts (about 1/4 inch deep) and then turn the eggplant and repeat so you have a slanted grid pattern.

2. Make the sauce by mixing the lime juice and soy sauce in a bowl.

3. Heat the oil in a small non-stick skillet. Cook the first 4 eggplant halves skin side down over medium-high heat for 2 minutes without disturbing. After 2 minutes, there should be some intense scorch marks on the skin – if not keep cooking. Flip the eggplants and cook for 3 minutes flesh side down. After a minute add 2 tablespoons of water to the pan – it should sizzle and smoke. Remove the eggplants to the bowl with sauce and marinate. Repeat with the other batch.

4. Sprinkle with scallions and serve. These are also amazing cold, so tripple the recipe and have them for lunch tomorrow.