Category Archives: MAIN DISH RECIPES

CARNE ADOVADA (MEXICAN PORK AND RED CHILI STEW)

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When I started my latest mini-series on stews, the rain was beating down and snow was imminent. Today however, the sun is shining, the water in Port Susan Bay is a light dusky blue, and Mt. Baker*, Three Fingers, and Glacier Peak are out in all their glory. (I love the term “out” in connection with a mountain being visible. As if when it’s not visible it’s “in” or “gone”? Yet another example of the vagary consistent within the English language.) But back to the recipe. (Sometimes it’s almost impossible for me to stay on track.) Now, where was I? Ah yes – stew.

I came across this recipe (or my take on a combination of adovada recipes) while I was researching stews from around the world. What interested me the most about this dish was the use of different and totally unfamiliar chilies. So I went on line and ordered the chilies I needed from a specialty site. I patiently waited until they arrived, and taking the advice of several people who had made comments on the recipes I lifted, I began my journey into adovada land. It was wonderful, but I had used all the guajillo chilies I had ordered in just my first batch of this stew. So just for grins and giggles I decided to see if I could purchase more at one of my local grocery stores. Low and behold, I had no trouble finding them in Stanwood. Yeah team! Needless to say I was delighted.

Now something you should know. This is a very rich stew, and a small portion goes a long way. In fact, the next time I serve it, I am going to think of it as a side dish. Actually, a small serving would be just perfect, not to mention economical served with Refried Beans, Classic Coleslaw, warm flour or corn tortillas, and a Margarita or cold beer.

So next time you are hungry for traditional Mexican food and don’t want to make a trip to your local Mexican restaurant where pretty much everything tastes the same regardless of what you order (oh oops, did I say that out loud), give this dish a try. I promise you that it will have the authentic Mexican taste we all crave and typically can’t find at a restaurant. OK, if you live in Denver, New Mexico, or Texas you can probably find great Mexican food on every corner. But not so much in many parts of the US.

So take the time some rainy Saturday to create a Mexican fiesta for your family and friends. Good Mexican food takes time to build, but it is well worth the effort. Buen provecho!

*For those of you not familiar with the glorious northwestern part of Washington State, Mt. Baker is in the most northern part of the Cascade Range or North Cascades. Mt. Baker is the mountain shown at the top of my home page (using the zoom feature on my camera) as it appears from my kitchen sink. And yes, I do know how lucky I am!

  • 9 dried guajillo chili peppers* (about 2-oz.)
  • 4 dried chile de árbol **
  • 4 c. chicken broth
  • 1 tsp. ground cumin
  • 1/8 tsp. ground cloves
  • 2 lb. pork shoulder, cut into 1-inch cubes (extra fat and silver skin removed)
  • kosher salt
  • freshly ground black pepper
  • 2 T. corn or vegetable oil
  • 1 large yellow onion, chopped
  • 6 garlic cloves, minced
  • 1 T. dried oregano, preferably Mexican oregano

In a dry skillet, toast the chili peppers over medium high heat until they are slightly puffed and fragrant. (Be careful not to burn the pods or they will become bitter.) Let cool. Rip off the stems of the dried chili peppers and empty out all of the seeds. (Feel free to cut a slit into each chili if it helps to remove the seeds.) Pour 3 cups of the chicken broth into a pot; add the cumin, cloves, and the toasted chilies. Bring the mixture to a boil, reduce the heat and simmer for about 30 minutes or until both types of chili pods are fully rehydrated. Remove from heat and cool. When cool, carefully pour the liquid and re-hydrated chilies into a blender or food processor and process until smooth. Set chili sauce aside.

Meanwhile pat the meat dry with paper towels and season with salt and pepper. Heat oil in a heavy covered Dutch oven. Add the meat in single layers and brown thoroughly on all sides. Remove meat to a bowl. (Add more corn oil during the browning process if required.) When all the pork is browned and removed from the pan, add the onion and cook until soft. Next add the garlic and oregano and cook for about a minute or until the garlic releases its aroma. Add the browned meat back into the pot along with the chili sauce. Use the last cup of chicken stock to “wash out” the blender or food processor bowl and add liquid to the Dutch oven. Stir well to bring up all the browned bits from the bottom of the pan. Bring stew to a boil, remove from heat, cover, and place in a pre-heated 325 degree oven for 2 hours or until the meat is very tender. Stir after one hour, taste and adjust seasonings; add a small amount of water if necessary. (You want the stew to be moist but not so soupy that it can’t be served on a regular plate. See picture above.)  When the meat is fork tender, remove the pan from the oven and serve.

Note: Carne Adovada is also wonderful when used as a filling for burritos, enchiladas, or tacos.

*The Guajillo Chili Pepper is the most common chili in Mexico after the Ancho. The flavor is distinct, slightly fruity with a strong piney, berry under taste. The chili measures 3 to 5 inches in length and is about an inch wide. The color is a brick red with deep burgundy tones with a smooth, shiny skin. Dried Guajillo Chili peppers can be located in the ethnic food section of most grocery stores.

**The Chile de árbol is a small and potent Mexican chili pepper also known as bird’s beak chili and rat’s tail chili. These chilies are about 2 to 3 inches long, and ¼ to 3/8-inch in diameter. They can be purchased in most good sized grocery stores.

 

CREAMY CREOLE SHRIMP WITH CHEESE GRITS

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If there is anything better than cheesy grits covered with a savory sauce and perfectly cooked shrimp, will someone please tell me what it is? I mean really! I truly believe grits are manna from heaven.  And then when you doctor them with some butter and a wee bit of sharp cheddar cheese, well who in their right mind can resist? And Creole seasoning? Whoever invented this combination of herbs and spices should be canonized. And I’m not even catholic! But I would vote to make this person a saint in the time it takes roux to go from caramel colored to burnt! And believe me, that’s only a matter of seconds!

I have actually been trying to perfect a saucy, semi-spicy shrimp over grits dish for quite some time now. I have pages of recipes copied off the internet and have made several attempts to make the perfect sauce (poor Mr. C.).  Some sauces call for the addition of andouille sausage, which by itself I love. But I don’t particularly care for the combination, so I checked that duo off my list. Finally, last evening, I prepared a sauce I can truly say is delicious. It includes simple ingredients, but I must confess it will never be featured on 30 Minute Meals. It does take time to prepare, but I am telling you, it is worth the time and effort. Actually next time I make it, I am going to double the recipe and put half in the freezer. And I know, it looks like there will be a lot of sauce, but not the case. The amount of sauce is perfect for 3 healthy adult servings.

So if you like Cajun or Creole food, give this recipe a try. And in case you are worried about the spice level, don’t. The sauce is not overly spicy nor does the flavor overwhelm the delicate flavor of the shrimp. And for those who like their food spicier, there is always hot sauce!

  • 1 lb. unpeeled, medium-size raw shrimp (26/30 count)
  • 3 c. water
  • 5 T. vegetable oil, divided
  • 1/3 c. flour
  • 1 medium onion, finely chopped
  • 2 stalks celery plus leaves, chopped
  • 1 medium-size green bell pepper, chopped
  • 2 cloves garlic, minced
  • ¾ tsp. chopped fresh thyme
  • 3 T. tomato paste
  • 1 tsp. lobster base – Better Than Bouillon or Knorr (more expensive, but worth it)
  • 1 bay leaf
  • 1 T. Creole seasoning, divided (I use Emeril’s Essence – see recipe below)
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • 1½ tsp. Worcestershire sauce
  • 2 T. heavy cream
  • 2 green onions, thinly sliced on the diagonal, opt.
  • 2 T. chopped fresh Italian parsley, opt.
  • hot sauce, opt.

Peel shrimp, reserving shells; devein shrimp. Set aside. Bring shells and water to a boil in a medium saucepan over medium-high heat; reduce heat to low, and cook 20 minutes. Pour shrimp broth through a colander over a large bowl, pressing shells with back of a spoon; discard shells. Reserve the shrimp broth.

Heat 4 tablespoons of the vegetable oil in a Dutch oven over medium heat; stir in flour, and cook, stirring constantly, until flour is caramel colored (about 15 minutes). Add onion, celery, green pepper and cook, stirring often, 5 to 7 minutes or until vegetables are tender. Add the garlic and thyme; cook until you can smell the garlic, about 1 minute. Stir in the shrimp broth, tomato paste, bay leaf, 2 teaspoons of the Creole seasoning, salt, couple grinds of pepper, and Worcestershire sauce. Reduce heat to low, and cook, stirring occasionally, for 45 minutes. Meanwhile pour the remaining 1 tablespoon vegetable oil in a medium size fry pan. Season the shrimp lightly with salt, pepper, and the remaining 1 teaspoon of Creole seasoning. Add shrimp to hot oil and cook only until done. Do not over-cook. Set aside. After the sauce has burbled away for 45 minutes or so, stir in the heavy cream. If sauce is too thick add a bit of water. Add the cooked shrimp and adjust seasoning. When ready to serve, spoon Cheese Grits (see recipe below) into the bottom of a shallow soup bowl. Ladle the shrimp and sauce on top. Serve with green onions, chopped parsley, and hot sauce available on the table. Cornbread and a nice hearty beer or merlot are great accompaniments.

Cheese Grits:

  • 1½ c. milk
  • 1½ c. water
  • ½ tsp. kosher salt
  • ¾ c. quick-cooking grits
  • 1 T. butter
  • ¾ c. sharp cheddar, grated

Bring milk, water, and salt to a boil in a saucepan over high heat. Gradually whisk in grits. Reduce heat to low, and simmer, stirring occasionally, 10 to 12 minutes or until thickened. Remove from heat and stir in the butter and cheese. Adjust seasoning. If you like thinner grits, add a little more milk before adding the butter and cheese.

Emeril’s Essence Creole Seasoning:

  • 2½ T. paprika
  • 2 T. salt
  • 2 T. garlic powder or granulated garlic
  • 1 T. freshly ground black pepper
  • 1 T. onion powder
  • 1 T. cayenne
  • 1 T. dried oregano
  • 1 T. dried thyme

Combine all ingredients and store in an airtight container.

 

SAVORY CHICKEN BREASTS WITH MUSHROOMS AND PEARL ONIONS

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OK, you all know I love to mess with recipes and then foist them off, I mean share them with all of you. But there are just those evenings when I really don’t want to think, much less be inventive. I just want to cook something that’s new and easy to prepare. That’s the reason I subscribe to Cooking Light. I know I can almost always find several recipes in each issue that I know, just by looking at the list of ingredients, are going to be delicious and right up my alley. I guess if truth be known, I have a relatively narrow scope on the food I cook. I’m not usually prone to use exotic ingredients (except I must confess some of the stew recipes I’m working on include some new and exciting herbs and spices). And frankly there are even some veggies available on the market today that I have no desire to even try, much less incorporate into my recipes. (Dandelion greens (I hate dandelions), salsify and kohlrabi quickly come to mind.) And because I’m getting older and more aware of what I put in my mouth, I now tend to cook with less beef and pork and more fish, chicken and veggies (“normal” veggies that is).

So as I was perusing the latest issue of Cooking Light one afternoon, I came upon this recipe for chicken breasts. I had all the ingredients on hand (well actually I had to steal the pearl onions out of a frozen package of petite peas and pearl onions I had in my freezer), but everything else was in its original and pristine form. So I decided to put my brain on cruise control, cook dinner while enjoying one of Mr. C’s fabulous martinis, and prepare this new recipe, courtesy of Cooking Light, as written!

And truly, I wish I could say I stayed with my original plan. But it is almost impossible for me to leave a recipe alone! But I didn’t change much. I just used half the chicken called for, a few less onions and mushrooms, but prepared the amount of sauce as written. (I love sauce more than life itself, I swear!)

So for all of you out there who love a simple but glorious chicken cutlet, this is the recipe for you. It’s quick and easy to prepare and the delicate sauce is simply delicious.

We enjoyed this dish with simple boiled red potatoes and buttered petite peas. (Well we had to have the peas, didn’t we? After all, I had stolen their buddies (those darling little pearl onions), so I felt almost obliged to use the peas too! Actually, they were the ideal veggie to serve with the chicken. I love it when inspiration comes from the simplest of tasks – like stealing pearl onions from a package of peas. Who’d have guessed?)

  • 2 boneless skinless chicken breasts
  • kosher salt
  • freshly ground black pepper
  • 3 T. flour
  • 2 T. olive oil, divided
  • ½ c. frozen pearl onions, thawed and drained
  • 8 button mushrooms, quartered
  • 2/3 c. brandy
  • 1 c. chicken stock
  • 2 tsp. cornstarch
  • 1 T. butter
  • 1 tsp. fresh thyme leaves

Cut each chicken breast into three pieces. First cut off the thinner end. Then slice the thicker end in half horizontally. Between the 2 breasts you will come out with 6 fairly same size pieces. (I’ve always loved math!) Dry off the chicken pieces with paper towels and sprinkle lightly with salt and pepper. Place the flour in a bag, add the chicken pieces and shake it up baby! When the chicken pieces are evenly coated, place them in a medium sized frying pan that has been heated and the bottom coated with one tablespoon of the olive oil. Add the chicken pieces and cook for about 2 minutes on each side or until light brown and done. Do not overcook. Remove to a plate. Tent the chicken with aluminum foil to help retain heat. Add the remaining 1 tablespoon oil to the pan and add the pearl onions and mushrooms; season lightly with salt and pepper and sauté until browned, about 6 minutes. Remove pan from heat. Add the brandy to pan and bring mixture to a boil. (Helps if you remember to turn the heat back on under the pan.) Cook until liquid mostly evaporated. Whisk together the chicken stock and cornstarch and add to the pan. Stir until sauce is thick and hot. Remove from heat and whisk in the butter and fresh thyme. Adjust seasoning. Add the chicken and serve immediately.

GREEN POZOLE WITH CHICKEN

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Since winter is going to be with us for a while longer (it’s actually snowing as I write), I thought I might add a few more stew recipes to my blog for your culinary edification. And since most countries have their own take on “stew”, I thought I would bring you along on my quest for beloved stew recipes from around the world.

I have already posted Carbonnade (Germany), Beef Bourguignonne (France), Poulet Au Vin Blanc (France), Irish Lamb Stew (Ireland), and from the good old USA, Chicken and Dumpling Stew, Beef Stew, and Creamy Oyster Stew.  Today I am going to share with you my take on a classic Mexican stew –pozole.

I actually got this recipe from Mr. C. He had just come home from a tango rehearsal at one of the other musician’s homes, and she (Ruthie) had served this wonderful stew after rehearsal. Well needless to say, Mr. C. was so impressed with the dish that he requested a copy of the recipe. (I have him very well trained!) As it turns out, the recipe was posted on the Epicurious site in 2003. Of course I made a few changes based on ingredients that I knew I could purchase at my local grocery store. I also ramped up the flavor a bit by starting with chicken stock rather than plain water. I also tried to stick to as few pots as possible. (The first time I made this stew I had every pot I owned dirty by the time the stew was done! Not the best use of my time or energy. So the changes I made were both efficiency measures and time reduction methods. I love to cook, but I don’t appreciate performing steps that make no difference to the final result.)

So below is my recipe for Green Pozole with Chicken. Now something you should know before you follow me into Mexican food heaven. I have never tasted another pozole stew, so all I really know is that whatever it is that I made tastes really, really good.

So, if you happen to be a pozole connoisseur, I would appreciate your comments. (And yes, before you jump all over me for not including green pumpkin seeds in my recipe, I know they should be included. But if you can find hulled green unroasted pumpkins seeds on Camano Island or even in the burgeoning metropolis of Stanwood, then you are a better shopper than I. And don’t even go there with me about using dried epazote as a first choice over oregano!) Comments/questions?   chezcarrcuisine@wavecable.com

  • ½ c. dried white corn posole (hominy)*
  • 5 c. water
  • 5 tsp. Knorr Caldo de Pollo (chicken flavor bouillon- located in the ethnic food section of most grocery stores – yellow label, green lid) or regular chicken stock
  • 1 celery stalk, rough chopped
  • 1 carrot, rough chopped
  • ¾ large onion, chopped, divided
  • 3 garlic cloves, minced, divided
  • 1 small Turkish or ½ California bay leaf
  • couple grinds of black pepper
  • 1 tsp. kosher salt, divided
  • 1½ lb. boneless skinless chicken thighs
  • ½ lb. tomatillos, husked
  • 1 jalapeño chile pepper, quartered (including seeds)
  • 6 T. chopped fresh cilantro, divided
  • ½ tsp. oregano (preferably Mexican), crumbled
  • 2 T. cornstarch
  • cubed avocado tossed with lime juice, opt.
  • lime wedges, opt.

*Use 15-oz. of canned hominy if in a hurry, but taste and texture are just not as good as when you start with dried pozole.
Place dried hominy in a non-reactive container and cover with water; soak overnight. Next day, boil posole in salted water for approximately 2-2½ hours or until tender. Drain.  Meanwhile bring the 5 cups of water, chicken bouillon, celery, carrot, half of the chopped onion, half of the minced garlic, bay leaf, black pepper, and ½ teaspoon salt to a boil, covered, in a large heavy pot; reduce heat and simmer 10 minutes. Add chicken and poach at a bare simmer, uncovered, until chicken is just cooked through, about 20 minutes. Transfer chicken to a cutting board to cool. Pour broth through a fine-mesh sieve into a large bowl, discarding solids, and reserve stock. When chicken is cool enough to handle, coarsely shred with your fingers.

Using the same pot, simmer tomatillos, remaining onion (except for about a quarter cup reserved for garnish), and 1 cup of the reserved chicken stock together, covered, until vegetables are tender, about 10 minutes. Gently pour the soft vegetables into a blender or food processor along with the jalapeño, 2 tablespoons of the chopped cilantro, oregano, remaining garlic, and remaining ½ teaspoons salt. Whirl until well blended. Pour back into the pot and cook uncovered, stirring frequently, until thickened, about 10 minutes. Combine corn starch and 1 cup reserved broth, add to purée and simmer for 5 minutes. Stir in shredded chicken, hominy, and remaining reserved broth and simmer, partially covered for 20 minutes. Stir in remaining 4 tablespoons cilantro and adjust seasonings. Serve pozole in bowls garnished with reserved onion (really a must), avocado, and lime wedges. Lovely with cornbread on the side; a nice cold beer too!

STUFFED GREEN PEPPERS

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Ok, I know. I should be blogging about new and wonderful dishes I have discovered, or provide you with in-depth insights regarding subjects about which you have absolutely no interest. (Part of my mission statement.) But last evening I was in the mood for one of my winter dinner favorites. Good old fashioned green peppers filled with savory meat, topped with cheese, and served with a big old baked potato. But unlike the stuffed peppers I grew up with, (ground beef, corn, and tomato sauce) my recipe calls for Italian sausage, beer, several herbs (all dried herbs by the way) and enough cheese to satisfy even a hungry mouse’s appetite.

Now granted, there is nothing gourmet about this dish. (You are probably never going to find stuffed green peppers on a restaurant menu.) And there aren’t any new and trendy ingredients like kale or truffle oil anywhere to be found. But for those of us, who live for savory and comforting food, these peppers are perfect. They are relatively easy and inexpensive to prepare, and fairly nutritious to boot.

So berate me if you must for not offering up anything more interesting for your culinary pleasure, but I don’t want to hear squat diddly from anyone until they have at least given these peppers a try. (And I mean that in the most loving way.)

  • 3 large or 4 small green peppers
  • 1 lb. bulk Italian sausage (pork or chicken)
  • ½ c. chopped onion
  • 6-8 fresh mushrooms, sliced
  • 1 c. beer
  • 8-oz. tomato sauce
  • ¼ tsp. fennel seed
  • ½ tsp. dried basil
  • ½ tsp. dried oregano
  • ½ tsp. granulated garlic
  • 1 tsp. dried Italian seasoning
  • 1 T. dried parsley
  • freshly ground black pepper
  • 1 T. Worcestershire sauce
  • 1 c. cooked rice, quinoa, or cooked grain of choice, opt.
  • 1 ½ c. shredded cheese (whatever combination of cheese you happen to have on hand)

After you have sliced the top off the peppers, remove the seeds and membranes. Set aside. Discard the stem, and chop the pepper tops into small pieces. Meanwhile, sauté the sausage until brown; add the chopped pepper tops, along with the onion and mushrooms; cook until onion is translucent. Add beer, turn heat to high and cook off most of the liquid. Reduce heat and add tomato sauce, seasonings, parsley, and Worcestershire sauce. Simmer for a few minutes to blend flavors. Remove from heat and stir in the rice. Meanwhile, bring a pan of water to a boil. Add the green peppers and cook for 5 minutes. Remove from water and drain. Place in a lightly greased baking dish. Fill each pepper half way, add half the cheese; add remaining meat mixture until it reaches the top of the pepper.

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(If you have extra filling, save it and add to scrambled eggs the next morning with a little bit of cheese. Lovely!) Bake in a pre-heated 375 degree oven for about 40 minutes or until the peppers are soft and the meat is starting to brown. Remove from oven, top with remaining cheese and return to oven until cheese is melted. Great served with baked potatoes and a green veggie or salad. Oh, and of course the rest of the bottle of beer.

 

CHICKEN TIKKA MASALA WITH GARLIC SAFFRON RICE

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Since moving to Camano Island, we have not found a good Indian restaurant in the vicinity. If I didn’t know better, I would think I was living among a bunch of unsophisticated plebeians, but that is simply not the case. My neighbors and others that we have met since moving here are anything but. They are well educated, erudite, and delightful. It isn’t their fault there aren’t any good Indian restaurants in the area. It’s just a matter of economics. You gotta have a customer base, or you ain’t gonna make no moolah! Economics 101!

Now granted, we have a couple of restaurants that tease us with dishes that are what I lovingly refer to as “Indian light”, but none of them have what I call a proper Indian food menu. The closest restaurant we have found that serves decent Indian food is in Anacortes, and that’s an hours’ drive from here.

So, you know me, I have now made it my mission to fill the void created by us moving from an urban area to septic tank, well water, and propane gas  heaven. (And for those of you, who have never had the pleasure of living without all the utility conveniences of urban life, be prepared for the shock of your life if you move into a rural environment. Septic tank, what’s that? Well water – huh? Propane, excuse me, where’s the natural gas hook up?)

But for all the inconveniences of rural life, I would not go back to the city for all the tandoori chicken in the world. So, like I said, I am going to make it my mission in the next few months to learn how to make all the marvelous Indian dishes that Mr. C and I are so terribly missing. And by golly, I’m going to share them with you. So hang tight all you Indian food lovers, I’m on the case!

Marinade for chicken:

  • 1/2 c. plain Greek yogurt  ( I know, Greek isn’t Indian, but I like it!)
  • 1 T. lemon juice
  • 1 tsp. ground cumin
  • ½ tsp. cayenne pepper, or to taste
  • 1 tsp. freshly ground black pepper
  • ½ tsp. cinnamon
  • ½ tsp. kosher salt
  • ½ -inch piece fresh ginger, minced
  • 1 lg. boneless, skinless chicken breast, cubed

Sauce:

  • 3 T. butter , divided
  • 4 garlic cloves, minced
  • 1 jalapeno, minced
  • 4 tsp. ground coriander
  • 2 tsp. ground cumin
  • 2 tsp. paprika
  • 2 tsp. garam masala (buy in Indian market)
  • 1 tsp. kosher salt
  • 2 (8-oz.) cans tomato sauce
  • 2 c. whole milk or half & half
  • 1/4 c. chopped fresh cilantro

Combine marinade ingredients and add chicken. Place in refrigerator for 1 hour. Melt 2 tablespoons butter in a large fry pan over medium heat. Add the chicken and cook just until done. Do not over-cook. Remove from pan; set aside. Add the garlic & jalapeno; cook 1 minute. Stir in the coriander, cumin, paprika, garam masala, salt, and tomato sauce. Simmer 15 minutes. Stir in cream and remaining 1 tablespoon butter and simmer for about 5 minutes or until the sauce starts to thicken. Add chicken and simmer until chicken is hot. Serve over Garlic Saffron Rice (see recipe below) and garnish with cilantro.

GARLIC SAFFRON RICE

  • 1 T. extra virgin olive oil
  • 2 cloves garlic, finely minced
  • 5 threads saffron
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 1½ c. basmati rice
  • 2¼ c. water

Directions if using a rice cooker:

Heat olive oil in a medium sized fry pan. Add the garlic, saffron, salt, and pepper and sauté for a minute or until the garlic releases its aroma. Add the rice and stir just until the rice is coated with the oil. Scoop into rice cooker, add water, turn on the rice cooker and step away. Rice cookers work best when they are not being supervised.

Stove top directions:

Heat olive oil in a medium sized covered saucepan. Add the garlic, saffron, salt, and pepper and sauté for a minute or until the garlic releases its aroma. Add the rice and stir just until the rice is coated with the oil. Add water and stir. Bring to a boil, stir again, then lower heat, cover the pan and cook for about 15 minutes or until the rice is al dente. Remove from heat and let stand for another 5 minutes. Fluff with a fork and adjust seasoning before serving as the base for Chicken Tikka Masala.   

 

 

BOEUF à la BOURGUIGNONNE (BEEF BURGUNDY)

I’ll tell you one thing for sure. Julia Child’s Beef Bourguignon recipe has nothing on Margaret Hilty’s version. And who is Margaret Hilty you ask? Well, she was the former wife of one of my former husband’s former physics professors. That’s who! She was also one heck of a wonderful person as well as a fantastic cook. A little story about this amazing woman and this recipe.

For whatever reason, Mrs. Hilty took a liking to me. (Even though Mrs. Hilty was divorced, her former husband (Professor Hilty) used to invite his students and their wives to her house for get-togethers. Apparently they had been married for decades before the divorce, and she still loved having young people in her home.) During these infrequent get-togethers, Mrs. Hilty would serve us the most delicious food.

One night, it was just my husband and I who were invited for dinner and Margaret (by then she had asked us to call her Margaret) served us this amazing dish. I had never tasted anything so good. So right there and then I begged for the recipe. (If possible, I would also have adopted her that evening, but that might have been asking too much!) She was like the perfect white haired grandmother. She enjoyed hearing about my aspirations, was never judgmental, and laughed at my jokes. I made a vow right there and then that when I got older and had a home of my own, I too would always have good food around, not only for my own family but for whoever happened to be in my home at the time.

I also remember thinking that not only was she the best cook I had ever known, she was probably just about the best person I had ever had the privilege to meet. Her way of living life was an inspiration to all of us college age kids. Her ability to keep an open mind and a generous and forgiving spirit was a model for all of us to follow. She was simply an amazing, bright and loving woman. I feel very blessed to have had her in my life, even if it was for only a brief time.

I actually hated when we had to leave her behind after college. But if I ever make it to heaven, I know she will be there waiting with more wonderful recipes to share with me. I hope you enjoy Margaret Hilty’s recipe as much as I do. And thanks for letting me share her story with you.

  • ¼ lb. bacon, chopped
  • 2 lbs. rump roast or other stew type meat cut into 1-inch cubes
  • ½ c. flour
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 2 carrots cut into ¼-inch thick rounds
  • 2 medium onions, chopped
  • 3 cloves garlic, finely minced
  • 3 c. burgundy wine
  • 2 c. beef stock (I use 2 cups water and 2 heaping teaspoons Better Than Bouillon Beef Base)
  • 1 bay leaf
  • 1 tsp. dried thyme leaves
  • 1 T. tomato paste
  • 2 T. butter
  • 1 lb. small whole mushrooms (button preferably)
  • 2 T. minced fresh parsley

Fry bacon until crisp in a large, heavy covered pan. Remove the bacon and set aside. Dry the beef cubes and place in a large plastic bag along with the flour which has been seasoned with the salt and pepper. Shake well to coat the meat. (Don’t forget to zip the bag first, or you too will be coated with flour!) Fry the cubes in the remaining bacon grease until well browned. (Add additional bacon grease or butter if needed to brown all the meat.) When all the meat is brown, remove to a container and set aside. Add the carrots and onions to the pan. Cook until lightly browned. Add the garlic and cook for another minute. Again, if you need to add more fat to brown the veggies, do so. Add cooked bacon and meat cubes, along with any meat juices that have accumulated back into the pan with the carrots, onions, and garlic. Stir in the wine while scraping the bottom of the pan to loosen the browned bits on the bottom. Add the beef broth, bay leaf, thyme, and tomato paste. Cover and simmer slowly for about 3 hours or until the meat is fork tender. Stir periodically.

Meanwhile, melt the butter in a fry pan and sauté the mushrooms for about 5 minutes. When the beef is tender, add the mushrooms. If the gravy is not as thick as you would prefer, add a couple of tablespoons of flour to about a quarter cup of water and slowly stir into the stew. Bring to a boil and let simmer for about 5 minutes. Taste and adjust seasoning. Serve over Creamy Mashed Potatoes (recipe below) and sprinkle with parsley.

Hint: Don’t ever discard bacon grease after you have cooked bacon. Store it in a covered container in your refrigerator for just such an occasion as browning the meat in this recipe. BTW – bacon fat has about the same shelf life as a Twinkie. (Don’t quote me on this, because I don’t want the Twinkie folks to sue me, but truly, bacon fat can be stored for months.)

CREAMY MASHED POTATOES

  • 2 very large russet potatoes, peeled and cut into about 2-inch pieces
  • kosher salt
  • 6 T. butter, room temperature
  • freshly ground black pepper
  • milk

Place the potatoes and about a tablespoon of salt in a saucepan and cover with cold water. Bring to a boil, reduce heat, and simmer until potatoes are super tender, about 20 minutes. Drain. Pour back into pan and set on stove using lowest heat setting available. Mash the potatoes and butter together. Add pepper and enough milk to make a creamy, not too stiff mixture. Adjust seasoning. Cover pan, turn off heat and serve immediately. Or, place in oven on low setting until ready to serve.

 

 

 

POULET AU VIN BLANC (CHICKEN WITH WHITE WINE)

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Recently I posted a recipe for Carbonnade à la Flamande (Belgian Beef, Beer, and onion stew). On that post I also referenced Boeuf à la Bourguignonne (Beef Bourguignon or Beef Burgundy). (Recipe to be posted within the next couple of days.) But today, I am going to write about my take on a less well known classic French dish – Poulet Au Vin Blanc.

Poulet Au Vin Blanc, a stew like dish with chicken, wine and vegetables is the absolute definition of comfort food. Doesn’t matter whether you are sitting in a French café during a thunderous rainstorm or sitting in your own dining room listening to your children argue over whose turn it is to clear the table, this dish is magnificent! It is also a dish that I think your entire family will enjoy; even your children who might normally reject food containing onions, mushrooms, or carrots. (Actually your little ones might not even notice these evil ingredients if you serve the stew over mashed potatoes.) I personally prefer biscuits with this stew, but I realize some concessions have to be made when there are pre-pubescent gourmets in the family.

BTW, I would much rather be sitting in a small café in Paris eating this dish than at a table with young children. But then, you see, I’ve survived the pleasure of dining with small children. I remember thinking at the time – will these darlings ever grow up?  (I probably used another word besides “darlings”, but I obviously blocked the word from my memory bank.) Now I only wish I could dine more often with their adult counterparts.

And yes, this is definitely one of the dishes I would fix for them. And yes I like to use the French name for a dish when appropriate. Someday I’ll even go so far as to post a recipe for a “casserole” on this site. That should prove how sophisticated I am about French cuisine!

  • 2 T. extra virgin olive oil
  • 2 skinless, boneless chicken breast halves, cut into bite sized pieces
  • kosher salt
  • freshly ground black pepper
  • 2 T. unsalted butter, divided
  • ½ lb. small white mushrooms, quartered
  • 1 lg. Yukon Gold potato (10-oz.), peeled and cut into ½-inch dice
  • 1 lg. carrot, cut into ½-inch dice
  • 1 medium onion, cut into ½-inch dice
  • 2 garlic cloves, minced
  • ¼ c. flour
  • 1 c. dry white wine (I use Pinot Grigio)
  • 2 c. chicken stock or broth (I use water and a couple teaspoons (or to taste) of either Better Than Bouillon Chicken or Turkey Base
  • 2 tsp. fresh thyme leaves or ¾ tsp. dried
  • 1 bay leaf
  • ½ c. heavy cream
  • 1 T. coarsely chopped flat-leaf parsley, opt.

Heat the olive oil in a large non-stick skillet. Add the chicken pieces, which have been generously seasoned with salt and pepper, in a single layer. Fry the chicken over moderately high heat, turning once, until golden brown and cooked through, about 7 minutes total. Transfer the chicken to a bowl. (Do not over-cook the chicken. You want it tender and juicy.) Add 1 tablespoon of the butter to the pan and add the mushrooms; cook until lightly browned, about 3 minutes. Using a slotted spoon, transfer the mushrooms to the same bowl as the chicken; set aside.

Add the second tablespoon of butter to the pan along with the potato, carrot, and onion; cook until the vegetables are lightly browned, about 4 minutes. Add the garlic and cook for one more minute. Stir in the flour. Pour in the wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Add the stock, thyme, and bay leaf; bring to a boil. Reduce heat, cover and simmer over low heat until the potato and carrots are tender, about 15 minutes. Discard the bay leaf. Stir in the heavy cream, the cooked chicken and mushrooms, along with any accumulated juices, and adjust seasonings. Simmer for about 2 minutes, or until all the ingredients are hot. Sprinkle with parsley and serve over buttermilk biscuits or Creamy Mashed Potatoes. (Recipe for potatoes under blog post for Carbonnade.)

 

 

CARBONNADE à la FLAMANDE (BELGIAN BEEF, BEER, AND ONION STEW)

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If I were asked to choose between the traditional French stew Boeuf à la Bourguignonne (Beef Bourguignon or Beef Burgundy) containing cubed beef, mushrooms, onions, and Burgundy wine, or Carbonnade à la Flamande, the traditional Belgian sweet-sour beef and onion stew made with beer, and seasoned with thyme, bay leaves, and mustard, I would be hard pressed to do so. Both are lovely and so perfect for this time of year.

But unlike Beef Bourguignon, which was made popular in America by Julia Child, Carbonnade is not as well known. So I plan to right that wrong immediately by posting this recipe. (If only Agatha Christie would have had the forethought to make Carbonnade Hercule Poirot’s favorite food, we could all have been enjoying this amazing stew for years. Plus, I wouldn’t have to be going to all the trouble of revealing the dishes merits. Poor planning on Agatha’s part, I must say!)

Regardless, it is time you learned about this easy to prepare and delicious braised stew. And if you have been fixing Carbonnade for years, please excuse me for preaching to the choir. But having directed a choir for many years, it’s just hard for me to stop instructing!

  • ½ lb. lean bacon, cut into small pieces
  • 1 ½ lbs. boneless beef chuck roast, cut into 3/4-inch cubes
  • kosher salt
  • freshly ground black pepper
  • bacon fat or butter, if necessary
  • 2 lg. yellow onions, chopped
  • 2 carrots, cut into ¼-inch rounds
  • 3 T. all-purpose flour
  • 2 ½ c. beef broth
  • 12-oz. bottle beer (see note about beer below)
  • 2 tsp. fresh thyme leaves or ¾ tsp. dried
  • 2 bay leaves
  • 1 tsp. whole grain mustard
  • 1 T. brown sugar
  • chopped parsley, opt.

Fry the bacon until crisp in a large heavy bottomed Dutch oven. Remove bacon to a medium sized bowl and set aside. Do not remove the bacon grease from the pan. Pat beef cubes dry with paper towels; season well with salt and pepper. Place pan with bacon grease over medium-high heat. Brown the meat for about 5-6 minutes on each side. Do not stir while the meat is browning. Add additional bacon fat or butter as needed to brown all the meat. Transfer browned beef to bowl containing the cooked bacon; set aside. Reduce heat to medium. Add the onions and 1/2 teaspoon salt; cook until onions are caramelized and a rich dark brown, about 30 minutes. Add carrots and cook for an additional 5 minutes. Add flour and stir until onions and carrots are evenly coated and flour is lightly browned, about 2 minutes. Stir in broth, scraping pan bottom to loosen browned bits. Add the beer, thyme, bay leaves, reserved bacon and browned beef and accumulated juices, and salt and pepper to taste. Increase heat to medium-high and bring to a full simmer. Cover pan and place in a pre-heated 325 degree oven and braise for about 2 hours or until beef is fork tender. Stir about half way through the cooking time, scraping up anything that is sticking to the bottom of the pan. (If the stew seems too thick, add about ¼ cup water.) About half an hour before the stew finishes cooking, add the mustard and brown sugar and remove the bay leaves. When the meat is fork tender, remove from oven and adjust seasonings. Serve over Creamy Mashed Potatoes (see recipe below) or cooked pasta. Sprinkle with chopped parsley.

Note about beer: I personally do not like a bitter beer in this recipe. I feel it detracts unfavorably from the rich lovely flavor created by the combination of ingredients. I use Alaskan Amber, but any dark, rich beer will do. Beers to stay away from are those that have a bitter taste, i.e. IPA (India Pale Ale) or ESB (Extra Special Bitter).

CREAMY MASHED POTATOES

  • 2 very large russet potatoes, peeled and cut into about 2-inch pieces
  • kosher salt
  • 6 T. butter, room temperature
  • freshly ground black pepper
  • milk

Place the potatoes and about a tablespoon of salt in a saucepan and cover with cold water. Bring to a boil, reduce heat, and simmer until potatoes are super tender, about 20 minutes. Drain. Pour back into pan and set on stove using lowest heat setting available. Mash the potatoes and butter together. Add pepper and enough milk to make a creamy, not too stiff mixture. Adjust seasoning. Cover pan, turn off heat and serve immediately. Or, place in oven on low setting until ready to serve.

 

 

TURKEY OR CHICKEN MEATBALLS WITH PARMESAN CREAM SAUCE

Most times when I begin a blog post I document the recipe and then write the commentary. But in this case, I started my opening paragraphs before I even knew what recipe would follow. That’s because I was in the mood for a creamy, savory “pasta like” dish. I know “pasta like” sounds ridiculous. But more often than not I try to prepare a meal without a side starch. (If you knew me, you would know how difficult that is. Potatoes, pasta, and rice are like life blood to me.)

But as I was writing away, I thought about this dish and how well it would fulfill my “near pasta” craving. And in fact, when I dine on these meatballs and their heavenly sauce, I don’t miss the pasta at all. I know –blasphemy! But it’s true. This dish is just that good.

Now granted, this recipe is not low calorie or low cholesterol. But dang, it’s hard to give up everything I hold dear! I figure if I serve these meatballs with a healthy green salad dressed with an olive oil based dressing, I’m at least on the right side of a well balanced meal. (It’s really hard when you grew up in the meat and potatoes era. For many of us who still remember things like party lines, Burma Shave signs, and 25 cents per gallon gas, every instinct about meal planning still begins and ends with what starch to serve. And believe me, it’s hard to train old brains to do new tricks. And my old brain, full to the brim with the most trivial of information, is no exception.)

So do yourself and your family a favor. Fix these meatballs some evening for dinner and leave that package of pasta firmly ensconced on the pantry shelf. Just think of this recipe as a perfect example of a quintessential NW winter dish. Cloudy with a chance of meatballs!

  • ¼ c. dried breadcrumbs
  • 1/4 c. + 1 c. finely grated Parmesan cheese
  • 3 T. chopped fresh parsley, divided
  • 2 garlic cloves, minced
  • ¾ tsp. kosher salt
  • freshly ground black pepper
  • 1 egg
  • 2 T. milk
  • 16 to 20 oz. ground turkey or chicken meat
  • 2 T. butter
  • one quarter of a small yellow onion, very finely minced
  • 5 tsp. flour
  • 1 (14.5-oz.) can chicken stock or broth (or 2 cups)
  • 1/2 c. heavy cream (whole milk will work in a pinch)

Combine breadcrumbs, ¼ cup Parmesan, 2 tablespoons of the parsley, garlic, salt, pepper, egg, and milk in a medium large mixing bowl. Gently stir in ground turkey. (Mix only until combined. Do not over mix.) Form into 1-inch meatballs (I use a small ice cream scoop) and place on a lightly greased rimmed baking sheet. Bake meatballs in a pre-heated 350 degree oven for approximately 30 minutes or until meat is no longer pink.

Meanwhile, melt the butter in a small heavy pan and sauté the onion over medium heat just until translucent. Do not let the onion get brown. Sprinkle onion with flour, stir and cook for a couple of minutes. Whisk in the chicken stock until no lumps remain. Whisk in the heavy cream. Turn heat to medium low and simmer until sauce burbles, thickens, and is good and hot. Remove from heat and stir in the remaining 1 cup of Parmesan cheese and a couple grinds of black pepper. Taste and add salt if necessary. When ready to serve, spoon meatballs on to a serving platter and dollop with sauce. Sprinkle with remaining 1 tablespoon of parsley. Sauce and meatballs can also be served over cooked pasta.

Note: Meatballs can be made ahead and either refrigerated if used within a couple of days or frozen for up to 2 months. The sauce, nope! Don’t even think about it! And these meatballs (sans the sauce of course) in chicken noodle soup. Amazing!