Family Recipes Cookbook

The cookbook I never got around to finishing…

Zucchini Tian 07/31/2012

Filed under: Adrienne DeArmas,Fall,Main Course,One Dish Meals,Oven,Sides,Summer — dearmasa @ 9:35 AM

© 2010, Martha Rose Schulman.

Prep time: 15 minutes

Cook time: 45 minutes

Total time: 60 minutes

Yield: Serves 6

From the July 31, 2010 Splendid Table).

This is a classic Provençal gratin, one of my favorite dishes from the region. It’s bound with rice and egg, it’s great cold or hot, and if you have more summer squash than you know what to do with, look no further.

Ingredients

3 tablespoons olive oil

1 medium onion, chopped

2 to 3 large garlic cloves, to taste, minced

2 pounds zucchini or other summer squash, cut in 1/4- to 1/2-inch dice

Salt and freshly ground pepper

2 teaspoons fresh thyme leaves, or 1 teaspoon crumbled dried thyme

1/2 cup Arborio rice, cooked

2 eggs

3 ounces Gruyère cheese, grated (3/4 cup)

1/4 cup breadcrumbs (fresh or dry)

Instructions

1. Preheat the oven to 375ºF. Oil a 2-quart gratin dish.

2. Heat 2 tablespoons of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring often, until translucent, about 5 minutes. Add the garlic, stir together for about 30 seconds, until it begins to smell fragrant, and stir in the squash. Cook, stirring often, until the squash is translucent but not mushy, 5 to 10 minutes. Season generously with salt and pepper. Stir in the thyme and rice, and remove from the heat.

3. Beat the eggs in a large bowl. Beat in 1/2 teaspoon salt and the cheese. Stir in the zucchini mixture and combine well. Scrape into the gratin dish. Sprinkle the breadcrumbs over the top. Drizzle on the remaining tablespoon of olive oil. Bake 40 to 45 minutes, or until the top is browned and the gratin is sizzling. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm or at room temperature.

 

Farro with Greens, Carmelized Onions and Vegetarian Chorizo 06/03/2012

Makes 3 servings as a meal, more when served as a side dish

Ingredients:

1 cup farro (rinse and soak for 20 minutes)

2 cups kale and beet greens (and stalks), chopped

1/2 onion, diced

4 tablespoons garlic

2 cups vegetarian stock (I use Better than Bullion)

1 cup crumbled chorizo flavored tofu “sausage”

3-4 tablespoons olive oil, divided

splashes white wine

  1. Place farro in a bowl and rinse with cool water, allowing farro to rest for 20 minutes while you prepare the rest of the ingredients.
  2. Turn on teapot for boiling water if using bullion for vegetarian stock. If using homemade stock, put two cups in a pot and heat, but don’t boil. The stock will need to be warm when you add it to the rest of the ingredients. If making bullion, make sure the stock is still hot before adding.
  3. Prepare vegetables: dice the onion, press the garlic (if not using prepared), wash and chop the greens and stems.
  4. in a 3 quart pot with a lid, add half the olive oil and heat on med-low. Add diced onion and carmelize, approximately 10-15 minutes. Add garlic (more or less as desired). Stir as needed. When the onions are soft and the garlic is starting to stick to the pan, add a splash of wine to deglaze. Add the greens and stir until greens are bright green.
  5. In a separate frying pan (just after you added the greens to your pot), add remaining olive oil, heat on med-high, and add crumbled “chorizo” tofu. Fry until crispy on the edges, but don’t burn. Your greens should be bright green now.
  6. Add “chorizo” to the greens mixture in the pot and stir. Drain the farro, shaking off any excess water. Turn up the heat to med-high, and add the farro. Stir until well mixed. Add the vegetable stock and stir until the water starts to boil around the edges. You shouldn’t need to add salt, but I did add some ground pepper before reducing the heat to low and covering the pot. Cook, covered, for 20-25 minutes. When done cooking, stir and serve. Depending on your stove and your interpretation of low, you might need to increase or reduce the cook time, but it’s done when the liquid is absorbed by the farro. Enjoy!
 

TradeWinds Coconut Meatballs & Curry Rice 07/18/2011

Filed under: Adrienne DeArmas,Main Course,One Dish Meals,Stove Top — dearmasa @ 2:21 PM

Coconut Meatballs & Curry Rice Serves 10-12

MEAT BALLS
4 lbs Ground beef
1 1/3 cup unsweetened grated coconut (sweet is ok too)
6 tbls (90ml) soy sauce
4 eggs
3 tsp salt
3 tsp pepper
3 tsp curry powder
2 tsp sambal oelek ( if unavailable use 1 tsp thai red curry paste)

GRAVY
1 beer (un-chilled)
1/2 (125ml) cup water
2 tbls Gravy mix (1 sachet)
¼ cup butter Pre heat oven to 400f/200c

Fry meatballs in large fry pan in the butter until browned, transfer meatballs to large pyrex in oven, when all meatballs are in the oven, in the same frying pan add gravy mix/water and the beer, cook until thickened slightly, pour over meatballs bake meatballs and gravy until the meatballs have completely cooked.

CURRY RICE
3-1/2 (52ml) tbls olive oil
1 large onion
5 tsp curry
2 tsp sambal oelek (if unavailable use 1 tsp thai red curry paste)
1-1/2 tsp salt
1-1/2 tbls pepper
2 cups rice
4 cups (1 ltr) water

Meanwhile to prepare the rice, chop the onion and sauté. Try not to get them brown but keep them glossy.
Add the spices and rice.
Stir carefully over medium heat, about 3 minutes.
Add the water. Stir once thoroughly and let it simmer over low heat for 20 minutes.
Remove from heat and leave covered until serving.

TO SERVE
Serve molded rice, meatballs and gravy on platters

 

Vegetarian Option:

Take a can of black beans drained and reserve the juice. 1/4 cup shredded coconut (sweet is ok but I used unsweetened)

2 TBSP soy sauce

Maybe some olives maybe a bit of humus

1/4 cup flour( maybe more, check consistency)

1/4 cup bread crumbs

1/2 tsp salt

1 tsp pepper

1 tsp curry powder (I used yellow but use whatever you have)

2 tsp Sambal Olek ( or something spicy)

2 TBSP oil

Add more flour breadcrumbs or oils as neccesary, should be able to make balls that don’t flatten when you set them down. Mine were still a little sticky when I was done. I refrigerated for a few hours to firm them up but you don’t have to, then fry in a pan.

 

TradeWinds Caribbean chicken salad

Filed under: Adrienne DeArmas,Brunch/Breakfast,One Dish Meals,Salads — dearmasa @ 2:17 PM

Caribbean chicken salad
Serves 10 4 cups diced cooked chicken breasts
½ cup thinly sliced celery
½ cup finely spring onion ( green part )
2 cup grapes, halved
1 can heart of palm, sliced
1 cup mayonnaise
1 cup sour cream or 2 small tubs natural yogurt.
1 cup mango chutney
1 tblsp curry powder
Romaine (or other) lettuce leaves Toss together first five items, Mix mayo, cream, chutney and curry powder. Gently toss dressing with the chicken mixture. Cover and chill before serving. To serve line a large platter with lettuce leaves; mound the salad in the center and garnish with parsley sprigs and avocado slices (drizzled with lime).

 

“I Fall to Pieces” Beef Stew 11/25/2010

 

Serves 4

 

Beef Stew:

 

3 pounds Chuck roast, cubed

2 beef shank with marrow

2-3 tablespoons Korean red pepper flakes

1/2 cup bacon, cubed

1/4 cup carrots, brunoise

1/4 cup celery, brunoise

1/2 cup onions, bruinoise

1 tablespoon tomato paste

2 tablespoons flour

6-8 cippolini onions, peeled, halved

1 cup carrots, large chunks

2 sprigs thyme

1 bay leaf

4 cloves garlic, peeled

1.1/2 cups beef stock

3-4 cups red wine (dry)

 

1. Pat meat dry and season generously with salt, pepper and korean red pepper flakes, try not to weep as meat must be dry in order to brown properly

2. Fry bacon cubes till crisp, remove, pour off half the fat set aside, resist the urge to do a shot of bacon fat with bacon bits, it will do you no good.

3. Brown meat in bacon fat, do this in batches, you don’t want to crowd the meat, it needs space (sob), set the browned meat in a bowl so to catch any juices

4. Pour off a bit of the beef fat and add mirepoix (carrots,celery. onion), bay leaf & thyme, season with salt & pepper and sweat

5. Add tomato paste, push the mirepoix off to the side of the pan and make a little solo area for the tomato paste, push and prod it a bit till it starts to turn rusty in color, when that happens mix it all up together

6. Sprinkle flour over the veg and stir that a bit to cook the flour

7. Add in carrot chunks, cippolini onions and any bacon bits left over from your constant snacking. Stir that in as well

8. Pour a small bit of the beef stock in to the pan, just enough to get all the fond, really get in deep to get to the bottom of it all

9. Add beef chunks along with all of the juice that may have seeped out

10. Add remaining beef stock and whatever wine you have not guzzled along side the bits of bacon.

11. Cover, put on back burner and let it stew, simmer for about 3 hours..on low. Go out and get your nails done or go to best friends house, do something constructive, do not stare at it willing it to be done whilst drinking more wine or eating bacon.

12. It will be done when the meat is soft and welcoming, the marrow has oozed from the bones and the onions have disintegrated in to gooey sweet bits.

13. If you’ve got it in you.. this would be wonderful with buttery mashed potatoes…though you could add a few cube potatoes in about 2 hours in to the cooking time if you like.

 

Parsley Lemon Horseradish Gremolata:

 

1 cup chopped parsely

2 tablespoons lemon zest

1 tiny garlic clove, smashed to pieces

1 tablespoon olive oil

1 teaspoon korean red pepper flakes

3 tablespoons fresh grated horseradish

squeeze, lemon juice

fleur du sel

 

1. Combine everything but the fleur du sel.

2. Sprinkle a bit over bowl of warm stew, add flurry of fleur du sel..relax enjoy…

 

http://www.food52.com/recipes/2495_i_fall_to_pieces_beef_stew

 

Risotto Rosso

Filed under: Adrienne DeArmas,One Dish Meals,Sides,Stove Top — dearmasa @ 8:46 PM

Serves 4

2 tablespoons olive oil, divided use

3 tablespoons butter, divided use

4 ounces diced mushroom caps, shiitake or cremini

2 ounces diced pancetta

1/4 cup diced shallots

1 cup carnaroli rice, or use vialone nano or arborio

1/2 cup fruity red wine

2 cups beef broth

3 cups chicken broth

1 ounce Parmigiano Reggiano, finely grated

2 tablespoons chopped Italian parsley

salt and pepper to taste

 

1. Heat 1 tablespoon olive oil and 1 T butter in a heavy skillet over medium heat. Sauté diced pancetta until the fat begins to render. Add diced mushrooms, and saute over medium high heat until pancetta and mushrooms are golden and slightly crisp. Remove from pan with a slotted spoon and set aside.

 

2. Combine beef and chicken broth in a large measuring cup or a saucepan. Heat the broth in the microwave or on the stovetop until simmering, and maintain it at a bare simmer. Add 1 T olive oil to the fat in the pan and briefly sauté the diced shallots over medium heat until softened but not brown. Add the rice and sauté, stirring frequently, until the rice is completely opaque but not golden. Add the wine and stir until the rice is pink and the wine is evaporated. Reduce heat to medium low.

 

3. Begin adding the simmering broth, 1/2 cup at a time, stirring constantly. As soon as each addition of broth is absorbed into the rice, add another 1/2 cup. When you have only 1 cup of broth left, return the pancetta and mushroom mixture to the pan to let the flavors blend into the rice. When all of the broth has been absorbed, the rice should be creamy, but not mushy. You may need a little more or less broth, depending on your rice.

 

4. Add 2 T butter and stir until melted. Add Parmigiano Reggiano and stir to incorporate, then add parsley and stir briefly. Season to taste with salt and pepper and serve immediately.

 

http://www.food52.com/recipes/3705_risotto_rosso

 

 

Whatever You Feel Like Strata or Quiche (based on Rachel Ray’s Basic Quiche recipe) 08/18/2010

Filed under: Adrienne DeArmas,Brunch/Breakfast,Main Course,One Dish Meals,Oven — dearmasa @ 5:33 AM
    • 6 eggs
    • 1 2/3 cup whole milk
    • 1-2 cups shredded cheese (any kind or a mix)
    • 2-3 tbs. spice/seasoning of your choice
    • salt/pepper to taste
    • 1/2 tsp. cayenne pepper (optional)
    • 1 medium onion, chopped
    • 4-5 cloves garlic, minced
    • “Additional Ingredients” (see below)
    • Quiche: 2 pie crusts (store-bought is fine) or Strata: 1-2 cups shredded bread, preferably stale

Pre-heat the oven to 425ºF.

If you’re going to make a strata, coat an 8×8 baking dish with butter or olive oil and shred bread into bite-size pieces. If you’re going to make a quiche, this recipe will make 2, so have two pie shells ready.

In a skillet, add 1-2 tbs. of olive oil and saute onion over low heat to soften, about 5 minutes. Add garlic, continue to saute for 2-5 minutes. Add additional ingredients as desired, e.g. kale/spinach/artichokes/mushrooms or bacon/sun-dried tomatoes/black olives – whatever you like. I tend to use whatever is in season and in my fridge, but you can use just one ingredient if you like. You’ll want to end up with roughly 1-2 cups of filling. Add your seasonings as you saute. Consider adding a splash of wine at the end for an extra touch.

For strata: in the baking dish, layer the bread, then filling, then cheese until you fill the baking dish, but leave about 1/2″ from the top edge. Make sure cheese is your top layer. Put eggs and milk in a blender and blend on medium speed for about 30 seconds. Pour over your layers. Press down if needed to cover all ingredients with egg/milk mix.

For quiche: layer cheese and filling in pie crusts until no more than 3/4 full. Put eggs and milk in a blender and blend on medium speed for about 30 seconds. Pour over your layers. Place pies on a baking sheet to protect your oven.

If you need more egg/milk combo, just make more. If you have extra, scramble for a snack 😉 After a while, you’ll figure out the portions that work for you.

Bake for 30 minutes. Remove and let cool for 15 minutes.