Recipe: Orecchiette with Roasted Winter Vegetables

I made this last night for the first time based on a dish I had at the Adobe Cafe last week.  The foundations of this dish I have used many times before, but the combination ended up the perfect comfort food for a winter's evening.  My guests wildly approved.

Ingredients:


1 lb. of ground pork or beef
4 oz. prosciutto, diced
3 large turnips, diced
3 large carrots, diced
1 fennel bulb, cored, diced
1 bunch kale, washed, chopped
4 tbsp. minced garlic
2 tsp. dried oregano
2 tsp. dried basil
1 bunch fresh dill, finely chopped
2 tsp. ground white pepper
1 1/2 tsp. ground black pepper
1 tsp. cracked red pepper
1 cup dry white wine
2 cups chicken broth
1/2 cup heavy cream
1/3 stick of unsalted butter
1/2 cup grated parmesan cheese
1/4 cup of unsalted bread crumbs
3 tbsp. olive oil (with additional for drizzling to roast vegetables)
Sea salt (to taste)
1 16 oz. box of orecchiette pasta, cooked according to package directions about 2 mins. shy of al dente

Directions:


Pre-heat oven to 400 degrees.  Line baking sheets with foil.  Scatter the chopped turnips, carrots, and fennel onto the baking sheets.  Drizzle generously with olive oil and sprinkle with sea salt to taste.  Place into the hot oven and roast for approximately 35 - 40 mins. until the vegetables are turning brown.  Set aside to cool.

In a large, deep pan, melt the butter into the olive oil over medium-high heat.  Add the garlic and saute until fragrant.  Add the remaining dry spices, dill, and the ground pork and prosciutto.  Cook until the pork begins to brown.  Add the white wine and chicken broth and increase heat to high and cook for approximately 15 minutes until the sauce begins to reduce, stirring frequently.  Add the chopped kale, reduce heat to medium-high, cover, and simmer until the kale is fully wilted (about 8 - 10 minutes).  Add the roasted vegetables, heavy cream, and cooked pasta.  Mix thoroughly and cook for an additional 2 - 3 minutes.  Turn off the heat and add the parmesan and bread crumbs, mixing thoroughly.  Serve immediately.

Makes 8 appetizer or 4 dinner portions.

Recipe: Bubble and Squeak

While definitely inspired by the British pub food staple, my version is just a bit healthier and has a lot more flavor and kick. Cook in a very deep and large cast iron skillet with a lid available for best results.

Ingredients:

5 large chicken apple or other chicken/turkey based sausage link (I use Trader Joe's Sweet Apple), diced
2 large russet potatoes, cubed
1 large or 2 small turnips, cubed
2 large leeks, finely chopped
6 small or 4 medium radishes, finely chopped (I used small French breakfast radishes)
1 head of savoy or other green cabbage, core removed, finely chopped
2 1/2 tbsp. minced garlic
2 tsp. Cajun seasoning (I use Emeril's)
1 tsp. ground white pepper
1 tsp. ground black pepper
1/2 tsp. cracked red pepper
1 1/2 tsp. fresh or 1/2 tsp. dried rosemary
2 sprigs fresh or 1/2 tsp. dried thyme
1/2 tsp. sea salt
1/2 stick unsalted butter
1 tbsp. canola or other neutral oil
1/3 cup chicken broth
1 tsp. of cornstarch, dissolved in water

Directions:

Put the potatoes and turnips in a large pot full of boiling water. Boil for 10 minutes to soften then drain and set aside.

Heat butter and oil in the skillet over medium-high heat. After butter is melted and sizzling, add the garlic and saute for about 4 minutes until fragrant. Add the diced sausage, cover, and cook until the sausages begin to brown, about 8 - 10 minutes. Add the radishes and leeks and saute until the leeks are soft, about another 5 - 6 minutes. Add the potatoes, turnips, cabbage, and all remaining spices to the skillet. Pour the chicken broth over the mixture. Re-cover and saute, stirring occasionally, until the cabbage is fully wilted and soft, approximately 10 - 15 minutes. Uncover, add the dissolved cornstarch, and continue mixing together until the mixture becomes quite stiff. Press the mixture down against the bottom of the skillet and allow to cook untouched. Cook until browned on the bottom, about another 7 - 8 minutes. Remove from heat and serve.

Makes 6 pub-sized portions.

Recipe: Roasted Curry Vegetable Soup

This was just so darn good, especially as the weather has gotten chilly around here...

Ingredients:

1 large rutabaga, peeled, cut into chunks

1 large russet potato, peeled, cut into chunks

1 large fennel bulb, fronds removed, cut into chunks

1 large cauliflower, separated into florets

1 large red bell pepper, cut into large chunks

1 large leek, ends removed, chopped finely

3 tbsp. minced garlic

3 tsp. curry powder

1 1/2 tsp. Chinese five spice powder

1 tsp. ground white pepper

1 tsp. ground cardamom

1 tsp. ground coriander

1 tsp. dried mint

1 tsp. celery salt

1 tsp. ground cumin

1/2 tsp. turmeric

1 tbsp. kosher salt

1 tbsp. ground black pepper

1/3 cup butter

1/4 cup olive oil

4 cups chicken or vegetable broth

1 cup heavy cream

1/2 cup dry vermouth

1/2 cup water

Directions:

Preheat oven to 350. Place chunked rutabaga, potato, fennel, cauliflower, and bell pepper into a large roasting pan. Drizzle 1/2 of the olive oil over the vegetables. Sprinkle evenly with the kosher salt and black pepper. Use a wooden spoon to mix the vegetables well and ensure they are coated evenly with olive oil. Roast the vegetables for 35 minutes.

In a large stock pot, melt the butter in the remaining olive oil over medium high heat. Add the leeks and garlic, cover, and saute for about 10 - 12 minutes, stirring occasionally. Add all the roasted vegetables to the stock pot. Add all of the remaining spices, chicken broth, heavy cream, and vermouth and stir well to combine. Raise heat to high and cook, uncovered, until boiling. Once boiling, reduce heat to medium-low and recover and simmer for about 25 minutes, stirring occasionally. Remove from heat. Using a hand blender, puree the soup until thick and creamy. Serve immediately.

Makes about 10 servings.

Recipe: Spicy Shrimp and Chicken Lettuce Wraps

Ingredients:

1 lb. ground chicken

1/2 lb. peeled and deveined shrimp

1 red bell pepper, diced

1 bunch of spinach, loosely chopped

3 tbsp. minced garlic

1/2 tsp. white pepper

2 tsp. red pepper flakes

2 tsp. lemon zest

1 tsp. sea salt

1 1/2 tbsp. sugar

1/3 cup dark soy sauce

1/4 cup dry sherry

1 head of magenta or other leafy lettuce, washed and left as whole leaves

2 tbsp. canola or other neutral oil

Directions:

In a large wok or stir fry pan, heat the oil over medium high heat. Once the oil is hot, add the garlic and bell pepper. Cover and cook for 3 - 4 minutes until the peppers are soft. Add the ground chicken. Add the dry spices, lemon zest, and sugar. Cook for approx. 7 - 8 minutes, stirring frequently until chicken is fully cooked. Add the shrimp and cook for approximately 1 - 2 minutes until shrimp are pink. Add the soy sauce and sherry and combine. Add the spinach, recover and cook for 4 - 5 minutes until the spinach wilts. Uncover, stir well, reduce heat to medium low, and cook for an additional 10 minutes to reduce. Serve with the lettuce leaves.

Makes 4 - 5 dinner servings or 8 - 10 appetizer servings.

Recipe: Roasted Winter Squash Soup

The chill has set in... time for some full-on comfort. This was perfect for this winter evening.

Ingredients:

2 large russet potatoes, peeled, loosely chopped

1 large kubocha, acorn, or other winter squash - seeds removed, cut into wedges, skin on

1 1/2 cups of diced cured ham

4 cups chicken broth

1/2 cup dry vermouth

1/2 cup heavy cream

1/2 stick unsalted butter

2 tbsp. olive oil

1 1/2 cups chopped leeks

3 tbsp. minced garlic

2 tsp. white pepper

1 tsp. cayenne pepper

1 1/2 tsp. lemon zest

1 1/2 tbsp. Herbs de Provence

2 tbsp. coarse sea salt

Olive oil

Directions:

Preheat oven to 350. Place sliced squash onto a baking sheet and baste evenly with olive oil. Sprinkle 1/2 tbsp. sea salt evenly over the squash. Place into the oven. Place the potatoes into a pot and cover with water up to 1 inch above the potatoes. Put in 1/2 tbsp. of the salt. Bring water to a boil and then reduce to medium-high heat. Roast squash and boil potatoes for about 40 minutes.

In a large stock pot, melt the butter into the olive oil over medium high heat. Add the chopped leeks and garlic. Cover and sweat the leeks for about 7 - 8 minutes. Drain the potatoes and remove the rind from the squash with your hands (painful process, but very worth it). Mix the two together and mash vigorously with a potato masher. Remove cover from the soup pot and add the diced ham and dry vermouth. Re-cover and simmer for about 3 minutes. Add the chicken broth, heavy cream, all dry spices, and all of the potato and squash mash. Turn heat to high until boiling, then reduce to low heat and simmer uncovered for about 40 minutes, stirring occasionally. Soup will thicken as it cooks. Serve with a French baguette.

Makes 4 dinner servings.

Recipe: Mu Shu Pork

Not exactly authentic, but extremely tasty... made this last night for my friend Howard and his partner... both are still raving about it today.

Ingredients:

2 1/3 lbs. of pork butt steak (pork tenderloin will also work, but the fattier butt is a better choice if you can get it)

2 tbsp. canola or other neutral oil

2 large leeks, leaves and ends removed, finely chopped

1 head of green cabbage, loosely chopped

1 1/2 cups of wild mushrooms, loosely chopped

2/3 cup low-salt soy sauce

1 cup dry vermouth

1 1/2 tbsp. sugar

1 tsp. salt

2 tsp. white pepper

2 tsp. orange zest

1 tbsp. chili pepper paste

3 tbsp. garlic, chopped

1 1/2 tbsp. grated ginger

2 large eggs, beaten

1 tbsp. black sesame seeds

Directions:

Slice the pork butt into thin strips. Heat the canola oil in a large wok over high heat. Add the pork and saute until the pork is about half done. Add the garlic, ginger, pepper paste, orange zest, and white pepper and mix thoroughly. Add the chopped leeks and cover, reduce heat to medium, cook for about 4 - 5 minutes to sweat the leeks. Uncover, add the mushrooms, return heat to medium high, and recover. Cook another 3 - 4 minutes.

In a separate bowl, whisk the soy sauce, vermouth, sugar, and salt together. Uncover the wok and add the sauce. Mix thoroughly and cook for about 2 minutes. Add the chopped cabbage and mix thoroughly. Recover, cook for an additional 5 minutes to sweat down the cabbage. Uncover, return heat to high, and cook stirring frequently until the sauce is fully reduced, about an additional 10 - 12 minutes. Then drizzle the well beaten eggs all over slowly, stirring to combine, and continue stirring until the egg is fully cooked. Sprinkle the sesame seeds over and mix to combine. Remove from heat and serve immediately. Hoisin sauce and warmed small flour tortillas can be served for wrapping on the side, but as you notice above, it's just as good served with white rice.

Makes 6 servings.

Recipe: Tokyo Turnip and Potato Hash

I have not posted in a while, I know, but real work has kept me way too busy to be as creative as I generally am. But, today, I got more inspired. So here goes... it was excellent and the picture is of the finished product.

Ingredients:

6 small Tokyo turnips, diced, greens separated and cut in thirds (yes, you will use the greens in this recipe, too :))

1 large russet potato, diced

1 small sweet pepper, diced (I used a Flamingo pepper)

1 bunch of scallions, diced, green and white parts

4 strips of bacon, diced

2 tbsp. unsalted butter

1/2 tsp. cracked red pepper

1 tsp. celery salt

1/2 tsp. dried tarragon

1/2 tsp. dried thyme

2 tbsp. minced garlic

3 tbsp. grated parmesan cheese

Directions:

Boil a medium pot of water. Generously salt the water. Place the potatoes into the boiling water for about 5 - 6 minutes to blanch and soften. Drain, set aside.

Heat the bacon and butter over medium heat until the bacon is almost crisp, stirring frequently. Add the minced garlic and saute until the bacon is fully crisp. Add the turnips, sweet pepper, potato, scallions, and spices. Continue sauteing for about 8 - 10 minutes until the turnips soften. Place the turnip greens into the pan, cover, and allow the greens to wilt for about 3 - 4 minutes. Stir all the ingredients together fully, top with the parmesan cheese and mix together again, serve immediately.

Makes 2 entree or 4 side dish servings.