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Tuscan Vegetable Medley

Tuscan Vegetable Medley

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Yield: 4 Servings
Scott Nowell

This recipe was originally part of a baked Tuscan fish dish. The vegetables make such a great combination that they are worth making as a side.

  • 1medium onion chopped
  • olive oil
  • 1can (15 oz) great northern, cannelloni or navy beans, rinsed and drained
  • 4plum tomatoes, chopped
  • 1small zucchini, chopped
  • 1-2garlic clove, minced
  • ¼cup white wine
  • ½tsp salt, divided
  • ¼tsp pepper, divided

Add a tablespoon of olive oil and the chopped onion to a 3 quart sauce pan over medium heat and sweat just until the onion starts to soften.

Increase heat to medium high and add all of the remaining ingredients. Mix and cook until everything is hot, stirring occasionally for 3 to 5 minutes.

Taste and adjust seasoning.

Serve.

Flaky Chicken Hand Pies

Flaky Chicken Hand Pies

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Yield: 9 Servings
Adapted from David Tannis / NY Times

Chicken potpie to go.  Very similar to the other hand pies here, but this one is made with store bought puff pastry.

  • 4whole boneless, skinless chicken thighs or breasts (about 2 lb)
  • Salt and pepper

Filling:

  • 2TBS butter
  • 1large onion, diced (about 1½ cups)
  • 2small cloves garlic, minced
  • 1tsp chopped fresh thyme
  • 8oz brown or white mushrooms, chopped (about 4 cups)
  • 2TBS all-purpose flour
  • 1cup chicken broth or stock
  • ½cup crème fraîche
  • 6scallions, white and green parts only, chopped
  • 3TBS freshly chopped parsley

Crust:

  • 1sheet (about 10-by-15 inches) frozen puff pastry, thawed in the refrigerator
  • 1egg, beaten with 1 TBS water


Prepare chicken:

Heat oven to 375°F. Season chicken generously with salt and pepper. Roast, uncovered, for 30 to 45 minutes, until cooked through. Set aside until cool enough to handle.

Chop chicken roughly into 1/2-inch chunks and set aside or refrigerate, covered, for up to 2 days.

Make filling:

In a large skillet, melt butter over medium-high heat. Add onion and cook until softened, stirring, about 5 minutes. Add garlic, thyme and chopped mushrooms. Season mixture with salt and pepper and reduce heat to medium.

Cook, stirring, until onions have colored slightly and mushrooms are tender, about 5 minutes. Sprinkle with flour and stir to coat. Add broth and cook, stirring, as mixture thickens. Add chicken, turn heat to low and cook 5 minutes more. Stir in crème fraîche, turn off heat, and set aside to cool. Stir in scallions and parsley. Season with salt and pepper to taste.

Assemble:

Line 2 baking sheets with parchment paper. Unfold puff pastry on a lightly floured (or parchment-paper-covered) work surface. Using a rolling pin, roll out into an approximate 15-inch square. Use the tip of a knife to cut into 9 equal squares. Spoon about 3/4 cup chicken mixture into the center of each piece, then divide any remaining mixture evenly on top, so each has the same amount.

Brush two adjacent edges with egg wash. Pick up and fold the dry corner of pastry over the filling to make a triangular pie. Press and pinch both edges together tightly to seal. Divide on the prepared pans.

Bake:

Brush the tops with egg wash and bake until deep golden brown, about 20 to 25 minutes.

Serve warm.

Meat Pasty

Meat Pasty

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Yield: 6 servings
Recipe courtesy Santos Loo for Cooking Channel
  • 3cups all-purpose flour, plus extra for rolling dough
  • 1cup shortening or lard
  • Kosher salt
  • 1cup ice cold water
  • 8oz ground beef
  • 4oz rutabaga, cut into 1/4-inch dice
  • 1medium carrot, cut into 1/4-inch dice
  • 1small yellow onion, finely chopped
  • 1small russet potato, peeled and cut into 1/4-inch dice
  • ¼cup picked fresh parsley leaves, chopped
  • Freshly ground black pepper
  • 1egg, whisked

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Add the flour, shortening and a pinch of salt to a food processor and run the motor until the dough starts to clump together. With the motor running, drizzle in the water. Stop the motor when a ball begins to form. Wrap the dough in plastic and refrigerate for about 1 hour. This step allows the glutens to relax and makes for easier rolling.

Mix together the beef, rutabaga, carrots, onions, potatoes and parsley. Sprinkle with salt and pepper. Set aside until ready to form the pies.

Cut the dough into 6 even pieces, about 5 ounces each, and form into balls. Make sure the dough is cold for easier handling. Flour a work surface and roll out each ball of dough into an 8-inch circle. Evenly divide the filling (about 3/4 cup per pastie) on one half of each dough circle. Fold the dough over to cover the mixture and crimp the edges using a fork. Slice 3 small slits on top of each pocket. This prevents steam from building up and splitting the dough. Brush the pasties with the egg and bake on the prepared baking sheet until the crust is golden brown and flaky, about 1 hour 15 minutes. Serve with ketchup.

Cook’s Note: Pasties can be baked and then frozen. To reheat, place in a 300°F  oven until warmed through, about 20 minutes.

Mongolian Chicken

Mongolian Chicken

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Yield: 2 Servings
Adapted from Sue & Gambo

Chicken version of Mongolian Beef. Add a glop of steamed rice or some lo mein, maybe some pot stickers or an egg roll and enjoy.

Chicken & Marinade

  • 12oz sliced chicken
  • 1pinch salt
  • 1tsp sesame seed oil
  • 1pinch white pepper
  • ½egg white
  • 1-3TBS corn starch

Sauce

  • 1TBS oyster sauce
  • hot pepper sauce to taste
  • 1TBS hoisin sauce
  • 1TBS vinegar
  • 1TBS Shaoxing rice wine (or dry sherry)
  • 1TBS sugar

Slurry

  • 1TBS corn starch
  • 2TBS water

Stir-Fry

  • 1tsp ginger
  • 1tsp garlic
  • 1cup white onions, julienned
  • 1cup green onion, chopped 2-inch pieces
  • 1TBS soy sauce


Mise, Mise, Mise, get your mise together! This means me! This happens so fast, that you must get everything prepped and measured before cooking starts.

Marinate the Chicken:

In a bowl add sliced chicken, salt, egg white, white pepper, sesame oil, 1½ TBS of cornstarch and 1 TBS of oil. Mix everything together well. Marinate for 5 to 15 minutes.

Make the sauce:

Mix vinegar, Shaoxing wine, hoisin sauce, hot pepper sauce, sugar and soy sauce in a small bowl.

Make a slurry:

whisk together 1 TBS of cornstarch and 2 TBS of water in a bowl.

Stir-fry the chicken:

Add 2 TBS of cooking oil and your chicken to your wok and cook on high heat until chicken is fully cooked all the way through.

Set the chicken aside to drain oil.

Stir-fry the vegetables:

To the wok add 2 TBS of oil, white onions, minced ginger, minced garlic, green onions, and stir-fry for several seconds.

Next add the chicken, green onions, and soy sauce.

To thicken the sauce, slowly add slurry to your stir-fry and return to boil. Add additional until it’s the desired thickness.

Swiss Steak (IP)

Swiss Steak (IP)

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Yield: 4 Servings
Scott Nowell

I’ve never found tri-tip steak to be tender.  Now I’ve found the solution.  This is a basic braise that turns out flavorful and fork tender tri-tip.  No knife needed to cut and eat this dish. To Swiss a piece of meat means to pound it thinner, just like a cutlet or schnitzel. Swiss Steak recipes can feature either a tomato base or a mushroom brown gravy base.

For the Steak

  • 2lb tri-tip steak, sliced into 4 pieces (substitute any tough steak such as round)
  • salt & black pepper
  • ¼cup all-purpose flour
  • 2TBS oil
  • 2TBS wine, water or stock

For the Sauce

  • 1large or 2 small green bell peppers, coarsely chopped
  • 1large yellow onion, chopped
  • 3cloves garlic, minced
  • 1(14-16 oz) can diced tomatoes
  • salt & black pepper


Pound meat to ¼ to 3/8” thickness. Season the meat generously on both sides with salt and pepper; sprinkle flour on both sides and pat in.

Set a 6-qt Instant Pot to the SAUTÉ HIGH setting. Add oil and heat until shimmering.

Add  two pieces of meat to the Instant Pot (if you crowd the meat it will not brown). Brown on both sides, remove from pot and place on a plate. Repeat with the remaining pieces of meat.

Once all the meat has been browned, de-glaze Instant Pot with wine, water or stock and add onion, pepper, diced tomatoes and meat to Instant Pot. Mix all ingredients.

Seal Instant Pot and set to MANUAL HIGH for 20 minutes with the pressure valve closed.

Once timer goes off let the pressure release naturally for 10 minutes. After 10 minutes, twist valve for quick release to remove the remaining pressure.

When all the pressure has been released, remove lid, taste and adjust seasoning.

Serve with noodles.

Black Pepper Beef & Potatoes

Black Pepper Beef & Potatoes

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Cantonese
Yield: 4 Servings
Chris Kimbel / Milk Street

Stir-fried beef with black pepper sauce is a Cantonese classic. This version has a twist and uses red and sweet potatoes into the mix.

  • 3TBS grapeseed or other neutral oil, divided
  • 3TBS soy sauce
  • 5medium garlic cloves, finely grated
  • 4tsp finely grated fresh ginger
  • 2tsp cornstarch
  • Kosher salt and coarsely ground black pepper
  • 1lb beef sirloin tips or tri-tip, patted dry and cut into 1-inch pieces
  • 12oz Yukon Gold or red potatoes, cut into 1-inch pieces
  • 6oz sweet potato, peeled and cut into 1-inch pieces
  • 1medium yellow onion, chopped
  • 1red, yellow or orange bell pepper, stemmed, seeded and cut into ½-inch pieces
  • 6TBS finely chopped fresh cilantro

In a small bowl, whisk together 1 tablespoon of the oil, the soy sauce, garlic, ginger, cornstarch and 1 teaspoon pepper. In a medium bowl, toss the beef with 2 tablespoons of the soy sauce mixture, then let stand at room temperature for 15 minutes. Whisk 3 tablespoons water into the remaining soy sauce mixture; set aside.

In a medium microwave-safe bowl, toss both types of potatoes with 1 teaspoon salt. Cover and microwave on high until just shy of tender (a fork inserted should meet just a little resistance), about 8 minutes, stirring halfway through. Set the potatoes aside.

In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon of the remaining oil until shimmering. Add the beef in a single layer and cook, turning about every minute, until well-browned and the center of the thickest piece reaches 120°F (for medium-rare), about 4 minutes total. Transfer to a plate and set aside.

In the same skillet, heat the remaining 1 tablespoon oil over medium-high until shimmering. Add the potatoes and cook, stirring occasionally, until tender and browned, about 3 minutes. Add the onion and bell pepper and cook, stirring, until slightly soened, about 4 minutes. Reduce to medium and return the beef and accumulated juices to the skillet, then pour in the reserved soy sauce mixture. Cook, folding gently, until the juices have reduced slightly and the ingredients are well-coated, about 2 minutes. Stir in ¼ teaspoon pepper and 5 tablespoons of the cilantro. Transfer to a platter and sprinkle with the remaining cilantro.

Corned Beef & Cabbage

Corned Beef & Cabbage

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Yield: 3 to 4 Servings
Adapted from Chef John / Food Wishes

Irish or not, it seems you must have this on St. Patrick’s Day.

Use a “point cut” for a more tender result. Some claim the “flat cut” has a little more flavor, but I prefer the tenderness of the point cut. Keep any leftover meat to make corned beef hash. Not you have real joy and “Céad míle fáilte.”

Prep: 5 Cook: 2½ to 4 hrs

  • 2-3½lb corned beef brisket
  • spice packet
  • 2TBS brown sugar
  • 2bay leaves
  • water to cover
  • 1onion, quartered
  • 3carrots, cut in large chunks
  • 3ribs celery, cut in 2-inch pieces
  • 1tsp salt
  • 2lb red potatoes, washed, cut in half
  • 1small green cabbage, cut in 8ths


Place beef in a large Dutch oven or stockpot; cover with water. Bring to a simmer. Skim any foam. reduce heat and add brown sugar, bay leaves and contents of seasoning packet then cover and simmer, 1½ to 3 hours, depending on size, until nearly done.

Add potatoes, onion, carrots and celery and cook for 30 minutes.

Add and cabbage, cover and cook until beef and vegetables are tender, 15 to 20 minutes

Remove beef and rest 15 minutes.

Cut beef across the grain into slices. Serve with vegetables, some of the broth and Irish Soda Bread.

Jambalaya 😊

Jambalaya 😊

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New Orleans

Yield: 4 Servings
Adapted from The Daring Gourmet

I have updated the recipe to show the hot sauce as optional. This has a decent heat level (too hot for Gayle) without any hot sauce, possibly due to the Creole seasoning. I used Tony Chachere’s. Just opening the can made my eyes water and I sneezed twice. You can change or remove any of the proteins, although the Andouille is very traditional. Some calamari would be a nice addition.

Next time: There is too much liquid for the rice. Increase the rice to 1½ cups . Also might be worth setting the cooked meat aside before adding the veg., then returning when the rice is added.

Chicken & Marinade

  • 2TBS Creole seasoning, divided
  • 1lb chicken breast, cut into bite-sized pieces
  • ½lb Andouille sausage, sliced in ¼ inch slices
  • 2TBS butter
  • 8-12oz medium raw shrimp, deveined (optional: tails removed)
  • 8oz raw calamari (optional)

Vegetables

  • 1yellow onion, chopped
  • 3cloves garlic, minced
  • 1green bell pepper, diced
  • 1-2stalks celery, diced

Jambalaya

  • 1½cups (or more) white long grain rice
  • 1(14.5 oz) can diced tomatoes
  • 0-2tsp hot sauce (optional)
  • 1tsp Worcestershire sauce
  • 2cups chicken broth
  • 2bay leaves
  • ¾tsp salt
  • 4green onions, thinly sliced

Marinate Chicken: Place the chicken in a bowl with 1 TBS of the Creole seasoning, mix well and set aside while you prep the vegetables.

Prep the vegetables: Chop & mince all of the vegetables as required. Set up the mise en place for the other ingredients.

Saute Chicken, Sausage & Vegetables: Heat the butter in a large straight sided skillet over medium-high heat and brown the chicken on all sides.
Add the Andouille sausage and cook for another 3 minutes or so until the sausage begins to brown. Remove chicken and sausage and set aside,
Add more oil if needed, the onion, celery, and bell pepper and cook for 3-4 minutes. Add the garlic and mix in. Cook for 30 seconds.

Jambalaya: Add the rice, diced tomatoes, hot sauce (optional), Worcestershire sauce, salt and pepper and if you’re brave. the remaining TBS of Creole seasoning, stir to combine. Return the meat to the pan and add the chicken broth and bay leaves.

Bring it to a boil, reduce the heat to medium-low, cover and simmer for 15 minutes, giving it one stir, around the halfway point. Add the shrimp (and calamari if using), cover, and simmer for another 10 minutes or until the rice is tender.

Serve sprinkled with some sliced green onions.