This is another one from Jamie Oliver; specifically his Food network show, "Jamie at Home".
We made this for dinner tonight and it is amazing! Be warned this is absolutely not low fat but it does have some good green veggies and the leftovers last for days. Oh and don't forget the anchovies; they add a great richness without a fishy taste.
This is a rich dish so keep the portions small!
2 quarts chicken stock
1/2 C white wine
1 cabbage, stalks removed, washed and roughly chopped
3 big handfuls r kale, stalks removed, leaves washed
and roughly chopped
1 sourdough bread round
1 clove garlic, cut in 1/2
12 slices bacon
1 (4-ounce) tin anchovy fillets, in olive oil
3 sprigs fresh rosemary, leaves picked
7 ounces fontina cheese, grated
5 ounces freshly grated Parmesan
Sea salt and freshly ground black pepper
2 TBSp butter
Small bunch fresh sage, leaves picked
Preheat your oven to 350 degrees F.
Bring the stock and wine to the boil in a large saucepan and add the cabbage and kale. Let cook in pan.
Toast all but 3 of the bread slices on a hot griddle pan or in a toaster, then rub them on 1 side with the garlic halves, and set aside.
Heat a large 4-inch-deep ovenproof casserole-type pan on the stove top, pour in a couple of glugs of olive oil and add bacon and anchovies. When the bacon is golden brown and sizzling, add the rosemary and cooked greens and toss to coat. Put the mixture and all the juices back into the large bowl. Drain fat out of casserole-type pan.
Place 4 of the toasted slices in the pan, in 1 layer. Spread over 1/3 of the cabbage leaves, sprinkle over a 1/4 of the grated fontina and Parmesan and add a drizzle of olive oil. Repeat this twice. Just pour in all the juices remaining in the bowl and end with a layer of untoasted bread on top. Push down on the layers with your hands.
Pour the stock gently over the top until it just comes up to the top layer. Push down again and sprinkle over the remaining fontina and Parmesan. Add a good pinch of salt and pepper . Bake in the preheated oven until crispy and golden on top, approx 30 minutes.
When the soup is ready, melt the butter in a frying pan and add the sage leaves; until they're just crisp and the butter is lightly golden. Plate small portions of the 'casserole' and spoon a bit of the flavored butter and sage leaves over the soup and add another grating of Parmesan.
Monday, March 17, 2008
Sunday, March 2, 2008
Chicken Noodle Soup
For all those suffering from cold and flu season, eat this and go to bed!
I am using a rottesori chicken here with boxed chicken stock to make it super simple--of course feel free to make your own stock and chicken (boil a whole chicken with carrots, celery, onions and spices for about 6 hours, strain and add to soup).
This is also fun on a cold winter night!
Chicken Noodle Soup
1 C diced carrots
1C diced celery
1 minced garlic clove
1 diced sweet potato
bunch of thyme
bunch of oregeno
pinch (or more if you like) red pepper flakes
1 liter chicken broth/stock
2 C shredded chicken (from a bought and cooked rotessori)
2 links chicken sausage--castings removed --can be cooked but doesn't have to be if in bulk (just remove castings if not cooked and drop in balls)
1 box Orechiette (button) pasta --you could also use rice (the better quality pasta the better--fresh is perfect!)
optional: grated perricono reggiano (sheep's milk cheese)
Cook carrots and celery, oregano and thyme in olive oil in large sauce pan covered until softer. Add garlic and sweet potato. Let everything get fairly soft. Add broth, red pepper flakes and salt and pepper. Add approx. 3-4 cups of water. Bring to a boil. Turn heat to low, add both meats and let simmer for an hour (or up to two) (this pretty flexible so don't panic about time). Add noodles, uncooked, to soup. Cook until soft. Serve with the cheese if desired.
The great thing about this is both time and ingredients are forgiving. You can also add parsley if you'd like. The main thing is to get the veggies soft (letting them sweat) and then adding everything else.
I am using a rottesori chicken here with boxed chicken stock to make it super simple--of course feel free to make your own stock and chicken (boil a whole chicken with carrots, celery, onions and spices for about 6 hours, strain and add to soup).
This is also fun on a cold winter night!
Chicken Noodle Soup
1 C diced carrots
1C diced celery
1 minced garlic clove
1 diced sweet potato
bunch of thyme
bunch of oregeno
pinch (or more if you like) red pepper flakes
1 liter chicken broth/stock
2 C shredded chicken (from a bought and cooked rotessori)
2 links chicken sausage--castings removed --can be cooked but doesn't have to be if in bulk (just remove castings if not cooked and drop in balls)
1 box Orechiette (button) pasta --you could also use rice (the better quality pasta the better--fresh is perfect!)
optional: grated perricono reggiano (sheep's milk cheese)
Cook carrots and celery, oregano and thyme in olive oil in large sauce pan covered until softer. Add garlic and sweet potato. Let everything get fairly soft. Add broth, red pepper flakes and salt and pepper. Add approx. 3-4 cups of water. Bring to a boil. Turn heat to low, add both meats and let simmer for an hour (or up to two) (this pretty flexible so don't panic about time). Add noodles, uncooked, to soup. Cook until soft. Serve with the cheese if desired.
The great thing about this is both time and ingredients are forgiving. You can also add parsley if you'd like. The main thing is to get the veggies soft (letting them sweat) and then adding everything else.
Sauteed Mahi-Mahi
Oh how I love this fish!!! It has an amazing light flavor and just tastes like a day at the beach. This is also one of the easiest recipes ever--I came up with when I was making a different recipe and discovered I was out of macademia nuts. I paired this with some sauteed baby spinach.
1 tbsp. olive oil
1 lb mahi-mahi
salt and pepper
small can of pineapple chunks
2 tbsp. tamari
Season fish with salt and pepper. In a large baggie, pour juice from pineapple (reserve chunks) and tamari in bag. Add fish and shake; let marinate in the fridge for an hour or so.
In a large saute pan, heat olive oil on medium high heat. When the olive oil starts to smoke, add the fish (discard juices and bag). Saute 4-5 minutes per side. When you are on the second side, add the pineapple chunks and allow them to briefly cook.
(If you are comfortable ans seeking some more spice, try some garlic and minced ginger in the marinade!)
Serve and enjoy!
1 tbsp. olive oil
1 lb mahi-mahi
salt and pepper
small can of pineapple chunks
2 tbsp. tamari
Season fish with salt and pepper. In a large baggie, pour juice from pineapple (reserve chunks) and tamari in bag. Add fish and shake; let marinate in the fridge for an hour or so.
In a large saute pan, heat olive oil on medium high heat. When the olive oil starts to smoke, add the fish (discard juices and bag). Saute 4-5 minutes per side. When you are on the second side, add the pineapple chunks and allow them to briefly cook.
(If you are comfortable ans seeking some more spice, try some garlic and minced ginger in the marinade!)
Serve and enjoy!
Sea Scallops with Mushroom Risotto
This one truly takes work but if you have the aid of a kitchen helper (older grade schooler) who knows kitchen safety and has helped stirring for you, it can be a fun family activity.
I got this recipe from an old Tyler Florence ‘How to Boil Water’ episode--it’s from the Valentine episode because it really is a romantic meal. My kids are fans of risotto and this is a nice change of pace in our house. I love serving it with baby bok coy.
2 tbsp olive oil
1 lb sea scallops (muscles removed)
Salt and pepper
2 garlic cloves, minced
1 lb portabella mushrooms, stemmed and sliced
Handful fresh thyme sprigs (stems removed)
Handful chopped Italian parsley
2 bay leaves
2 cups Arborio rice
1/2 cup dry white wine,
8 cups chicken stock
2 tablespoons butter
1/2 cup grated Parmigiano-Reggiano
Fresh flat-leaf parsley (garnish)
In a large sauce pan, heat chicken stock until simmering. Keep on low heat and set to back burner.
Season scallops with salt and pepper. Over medium-high heat, add one tbsp oil to a large deep saute pan. When the oil starts to smoke, add scallops and brown well on both sides, about 2 minutes (do NOT over cook) . Remove and cover with a plate to keep warm while you make the risotto.
Reduce the heat to medium. Add remaining olive oil. Add garlic and cook until soft--this will be quick--be sure garlic does not brown. Add in the mushrooms and herbs and cook until the mushrooms reduce their size and are lightly browned, about 10 minutes. Season with salt and pepper. Add the rice and stir until well coated; the rice with become clear. Season again. Stir in the wine and cook until it is reduced by half.
***This is the point where you enlist help in your older child (7-10 years old and understands the stove).
Slowly pour in 1 cup of the warm chicken stock stock and stir with a wooden spoon until the rice has absorbed all of the liquid; then add another cup--repeat this process, stirring constantly until you have added all the stock but one cup. This will take a little while.
If the risotto does not look creamy after all the stock is added, warm up a bit more stock--you want the risotto slightly firm but creamy.
Fold in the scallops with the last cup of stock to warm them up. Continue to stir. When the risotto is cooked, gently add the butter and cheese, and a bit more olive oil. Serve hot. Garnish with parsley.
Serve with the baby bok choy!
I got this recipe from an old Tyler Florence ‘How to Boil Water’ episode--it’s from the Valentine episode because it really is a romantic meal. My kids are fans of risotto and this is a nice change of pace in our house. I love serving it with baby bok coy.
2 tbsp olive oil
1 lb sea scallops (muscles removed)
Salt and pepper
2 garlic cloves, minced
1 lb portabella mushrooms, stemmed and sliced
Handful fresh thyme sprigs (stems removed)
Handful chopped Italian parsley
2 bay leaves
2 cups Arborio rice
1/2 cup dry white wine,
8 cups chicken stock
2 tablespoons butter
1/2 cup grated Parmigiano-Reggiano
Fresh flat-leaf parsley (garnish)
In a large sauce pan, heat chicken stock until simmering. Keep on low heat and set to back burner.
Season scallops with salt and pepper. Over medium-high heat, add one tbsp oil to a large deep saute pan. When the oil starts to smoke, add scallops and brown well on both sides, about 2 minutes (do NOT over cook) . Remove and cover with a plate to keep warm while you make the risotto.
Reduce the heat to medium. Add remaining olive oil. Add garlic and cook until soft--this will be quick--be sure garlic does not brown. Add in the mushrooms and herbs and cook until the mushrooms reduce their size and are lightly browned, about 10 minutes. Season with salt and pepper. Add the rice and stir until well coated; the rice with become clear. Season again. Stir in the wine and cook until it is reduced by half.
***This is the point where you enlist help in your older child (7-10 years old and understands the stove).
Slowly pour in 1 cup of the warm chicken stock stock and stir with a wooden spoon until the rice has absorbed all of the liquid; then add another cup--repeat this process, stirring constantly until you have added all the stock but one cup. This will take a little while.
If the risotto does not look creamy after all the stock is added, warm up a bit more stock--you want the risotto slightly firm but creamy.
Fold in the scallops with the last cup of stock to warm them up. Continue to stir. When the risotto is cooked, gently add the butter and cheese, and a bit more olive oil. Serve hot. Garnish with parsley.
Serve with the baby bok choy!
Baby Bok Choy
Baby Bok Choy
6 baby bok choy, washed carefully
2 garlic cloves, smased
2 tbsp olive oil
Over high medium heat, add olive oil in a large saute pan. Once the oil is heated quickly add the bok choy and smashed cloves. Heat just a few minutes until bright and green. Place on paper lined plate and remove garlic. Top with a touch of fresh ground pepper and salt. Remove leaves off bulbs for smaller hands!
6 baby bok choy, washed carefully
2 garlic cloves, smased
2 tbsp olive oil
Over high medium heat, add olive oil in a large saute pan. Once the oil is heated quickly add the bok choy and smashed cloves. Heat just a few minutes until bright and green. Place on paper lined plate and remove garlic. Top with a touch of fresh ground pepper and salt. Remove leaves off bulbs for smaller hands!
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