Post Category → Dinner

Roasted Cauliflower Mac and Cheese

Not to brag (translation: I’m bragging) but I had this dish at one of the Obama’s White House Christmas parties. My friend Eddie was invited and I was her plus one. On the menu, tons and tons and tons of amazing dishes but this was the one that captured my imagination. In fact, I can’t even remember what else was served. I probably had three servings.

Serves 6

3 cups small shaped pasta, cooked and set aside
2 heads cauliflower, stemmed and broken into small florets
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cups milk (low-fat or whole)
½ cup cheddar cheese powder (Cabot or King Arthur)
½ cup shredded Parmesan cheese
1½ cups shredded sharp cheddar cheese
½ cup panko or bread crumbs, lightly toasted

  1. Place the cauliflower on a baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. Transfer to the oven and roast until lightly browned, 25-30 minutes. Transfer to a bowl.
  2. Place a large skillet over medium low heat and add the butter. When the butter has melted, slowly whisk in the flour and continue whisking until the mixture is smooth.
  3. Slowly whisk in the milk, whisking again until the mixture is smooth. Slowly add the cheese powder and Parmesan cheese. Whisk until smooth. Add the cheddar cheese and whisk until smooth.
  4. Add the cooked pasta and roasted cauliflower to the skillet and mix until well combined. Heat if necessary, sprinkle with the panko and serve right away.

Butternut Squash and Spinach version:
Substitute the cauliflower with 1 butternut squash, peeled, seeded and cut into small dice (follow same direx as cauliflower) and 2 cups raw spinach. Do not pre-cook the spinach but instead add it when you add the roasted butternut squash.

Chicken with Lemon and Ginger

The first time that I made these, I didn’t really have enough chicken to go around so I cut the chicken up in chunks and served it over rice. The combination of the tart lemon, the ginger and the spicy red pepper flakes is just perfect. Whole chicken breasts are even better. The lemon zest is best cut with a zester, to achieve long strands of lemon rather than the minced lemon you get from a grater.

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Asian Chicken

1 ¾ – 2 pounds boneless, skinless chicken breasts, pounded to an even thickness
3 garlic cloves, minced
1 tablespoon minced fresh ginger root
4 scallions, white and green chopped, plus additional whole scallions for garnish
2 teaspoons toasted sesame oil
2 teaspoons brown sugar
1 tablespoon fish sauce
1 tablespoon oyster sauce
2 teaspoons soy sauce
2 teaspoons canola oil
1 teaspoon kosher salt
2 tablespoons chopped fresh cilantro leaves

Place everything, except the canola oil, salt and cilantro, in a bowl and toss to combine. Cover and refrigerate for at least one hour and up to four.

Sprinkle the chicken with the salt. Place a large cast iron or non stick skillet over high heat and when it is hot, add the canola oil. Place the chicken, skinned side down, in the skillet, one at a time, waiting about 30 seconds between additions. Cook until well browned and cooked throughout, about 5- 7 minutes per side.

Transfer the chicken to a platter and serve immediately garnished with the cilantro leaves and additional scallions.

Spicy Sesame Orange Chicken

1 ¾ – 2 pounds boneless, skinless chicken breasts, pounded to an even thickness
2 garlic cloves, chopped
1 quarter size chunk ginger root, peeled and finely chopped
1 teaspoon chili powder
1 tablespoon sesame oil
1 tablespoon orange juice
1 teaspoon kosher salt
½ teaspoon black pepper
2 – 3 tablespoons toasted sesame seeds

Place the chicken, garlic, ginger, chili powder, sesame oil and orange juice in a large non-reactive shallow bowl and stir to combine. Cover and refrigerate at least ½ hour and up to overnight.

Remove and discard as much of the marinade as possible. Sprinkle the chicken with the salt and pepper. Prepare a grill or place a large cast iron or non stick skillet over high heat and when it is hot, add the chicken breasts, skinned side down, one at a time, waiting about 30 seconds between additions. Cook until well browned and cooked throughout, about 5- 7 minutes per side.

Transfer the chicken to a platter, sprinkle with the sesame seeds and serve immediately.

Sticky Tamari Orange Chicken

TESTED
Somewhat Asian in flavor, this dish can be enhanced by cilantro, sesame seeds or both.

1 ¾ – 2 pounds boneless, skinless chicken breasts, pounded to an even thickness

3 tablespoons soy sauce
2 tablespoons brown sugar
3 tablespoons orange juice
2 garlic cloves, minced
grated zest of one well washed orange
1 teaspoon minced fresh ginger root

1 teaspoon kosher salt
½ teaspoon black pepper

1 tablespoon canola or soy oil

Place the chicken, soy sauce, brown sugar, orange juice, garlic and ginger root in a large non-reactive shallow bowl and stir to combine. Cover and place in the refrigerator for at least ½ hour and not more than two hours.

Remove and discard the marinade. Sprinkle the chicken with the salt and pepper. Place a large cast iron or non stick skillet over high heat and when it is hot, add the oil. Add the chicken breasts, skinned side down, one at a time, waiting about 30 seconds between additions. Cook until well browned and cooked throughout, about 5- 7 minutes per side.

Transfer the chicken to a platter and serve immediately.

Curried Chicken

1 tablespoon unsalted butter
1 bunch scallions, whites chopped and greens thinly sliced
2 garlic cloves, thinly sliced
1 tablespoon chopped ginger root
1/3 cup grated, unsweetened fresh or dried coconut
2 carrots, peeled, if desired, and sliced
1 celery stalk, sliced
2 – 3 tablespoons curry powder
6 cups chicken stock
¾ – 1 pound skinless, boneless chicken breast
1 cup heavy cream
1 large orange, peeled and chopped
4 tablespoons chopped fresh cilantro leaves

Place a large pot over a medium high heat and when it is hot, add the butter. Add the scallion whites, coconut, carrot, celery and cook until the coconut is golden brown, about 5 minutes. Add the curry and cook for one minute.

Add the chicken stock and chicken and bring to a boil. Reduce the heat to low and cook until the chicken is cooked through, about 10 minutes. It is not necessary for the vegetables to be completely cooked. Remove the chicken and when it is cool enough to handle, chop it.

Place the remaining broth in a blender, one cup at a time, and blend until smooth, gradually adding the cream. Cover and refrigerate until it is very, very cold, about 4 hours. Serve garnished with the scallion greens, chicken, orange and cilantro.

Makes about 8- 10 cups

Chili-Rubbed Shrimp

The first time I made this, I used jumbo shrimp and made six for myself. And then I made two more, and then two more. The next day, my friend David Zebny came over and I prepared more for lunch. The same thing happened: we just kept eating and eating. Suffice it to say, these are really addictive. This rub is also great on scallops and tuna: If you are using scallops cook about 1 minute per side. For tuna steaks, cook for 2 minutes on the top and bottom and then 1 minute on each side.

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Irene Diller’s Brisket with Dried Fruit

Irene Diller is my friend Susan Benett’s mother. About 10 years ago, I had a New Year’s Day party and Susan offered to bring her mother’s brisket. I wasn’t a fan of brisket but accepted her offer. Susan’s version of her mother’s recipe included some Vietnamese chili garlic paste, which is not remotely traditional. Even though I was sure I wouldn’t like it, I tasted the brisket – and ate and ate and ate. I absolutely loved it. So even if this doesn’t sound like something you’d like, try it: you’ll like it.

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Beef Bourguignon

The bourguignon in Boeuf Bourguignon refers to Burgandy, the region of France where the dish originated. The original dish calls for tiny white onions but I have taken the liberty of substituting larger ones in order to reduce the amount of work: I don’t think you lose any texture or flavor as a result.

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Meat Loaf

This is comfort food at its best. Serve it with mashed potatoes (smooth or lumpy – it’s up to you) and a green salad. You can also shape the meat into patties and make burgers if your family prefers. Leftover meat loaf makes wonderful sandwiches; crumbled, it can be added to beef chili.

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Steak Tartare Burgers

This burger contains all the ingredients found in the traditional recipe for steak tartare – with all the flavor and none of the health risks of the classic dish of raw chopped meat. Serve them with Roasted Potatoes and/or a great big salad. Ketchup is okay, but I prefer a squeeze of lemon or lime juice over the burgers.

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Traditional Meat Sauce

This is a very classic meat sauce for pasta, which I especially like and use mostly for lasagna. Don’t be tempted to shorten the cooking time – the long, slow simmer makes a difference. You can substitute ground turkey or almost any kind of sausage, removed from the casing. If you use spicy sausage, reduce the herbs and spices by half. I’ve always made big batches of this sauce, but until I discovered this huge 102-ounce can, resented the time I had to spend with the can opener. This is now a thing of the past.

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Spicy Turkey Burgers with Chipotle Chiles

I don’t know what I did before I discovered Chipotles in Adobo Sauce. Chipotles are smoked jalapeño peppers, and adobo is the herby, spicy, slightly vinegary tomato sauce they are packed in. They lend a wonderful warm and subtle-smoky heat to many dishes. Since I am always afraid of running out, I make sure to keep three or four cans of Chipotle in Adobo Sauce in my pantry. Once you open a can, transfer the chipotles and the sauce to a small glass jar and refrigerate for up to three months.

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Turkey Burgers with Indian Spices

A slightly exotic burger that’s delicious served with thickened yogurt instead of ketchup. Roasted potatoes are the perfect accompaniment.

Serves 4.

1¼ to 1½ pounds ground turkey (1 package)
4 garlic cloves, minced
2 tablespoons minced fresh gingerroot
Juice of 1 lime
1½ teaspoons ground cumin
1½ teaspoons black pepper
1½ teaspoons ground cinnamon
1½ teaspoons kosher salt
1 lime, quartered

1. Place the turkey, garlic, ginger, lime juice, cumin, pepper, and cinnamon in a bowl and mix to combine. Divide the mixture into 4 balls of equal size, form into patties, and flatten to about 1 inch thick.

2. Sprinkle the patties with salt.

3. Place a large skillet over medium-high heat and when it is very hot, add the burgers, allowing the pan to reheat for about 30 seconds between additions. Cook until deeply browned, about 7-8 minutes on each side. Serve immediately, garnished with the lime quarters.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)

Todd’s Turkey Burgers

When Todd English and I wrote The Olives Table, we included a recipe called Spicy Low Fat Chicken Patty, essentially a burger made out of well -hopped chicken plus spices. Using ground turkey, which wasn’t so ubiquitous then, makes for far less fuss.

Serves 4.

1¼ to 1½ pounds ground turkey (1 package)
⅓ red onion, finely chopped
½ cup chopped fresh cilantro leaves
3 garlic cloves, finely chopped
1 tablespoon finely chopped gingerroot
1 teaspoon Dijon mustard
1 to 1½ teaspoons Vietnamese chili garlic sauce
1 teaspoon kosher salt
1 teaspoon black pepper
1 to 2 limes, quartered

1. Place the turkey, onion, cilantro, garlic, ginger, mustard, and chili sauce in a bowl and mix to combine. Divide the mixture into 4 balls of equal size, form into patties, and flatten to about 1 inch thick.Sprinkle with salt and pepper. Place a large skillet over medium-high heat and when it is very hot, add the burgers, allowing the pan to reheat for about 30 seconds between additions. Cook until deeply browned, about 7-8 minutes on each side. Serve immediately, garnished with the lime quarters.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)

Turkey Burgers with Feta Cheese

My favorite cheeseburger has the cheese stuffed inside rather than melted on top. The first time I made a cheese-stuffed burger was in elementary school, when I had my first cookbook: I can’t remember the name but it was written by Snoopy, the beagle made famous by Charles Schultz in the Peanuts cartoon. Snoopy’s suggestion was to stuff the burger with cheddar cheese and chopped tomatoes. I remember eating lots of burgers that first year. This one has Greek-inspired flavors; I don’t think Snoopy would disapprove.

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Cornbread Stuffing

Stuffing for your Thanksgiving Turkey.

Yield: about 10 cups.

2 leeks
2 teaspoons olive or unsalted butter
4 celery stalks, diced
3 Granny Smith apples, peeled, if desired, and diced
7 to 8 cups crumbled day-old corn bread, store-bought, or homemade
1 cup chopped walnuts, pecans, or hazlenuts
3 tablespoons chopped fresh Italian flat-leaf parsley leaves
3 tablespoons chopped fresh sage leaves or 1 tablespoon dried sage
3 tablespoons chopped fresh rosemary leaves or 1 tablespoon dried rosemary
3 tablespoons chopped fresh thyme leaves or 1 tablespoon dried thyme
1 teaspoon kosher salt
¼ cup dry vermouth
2 large eggs
½ to 1 cup chicken stock

1. Trim the roots off the leeks and remove all but 2 inches of the green part. Dice the remaining portion and wash in several changes of hot water, being sure to get rid of any sand; drain well in a colander.

2. Preheat the oven to 350 degrees. Lightly butter a 9 x 13-inch pan.

3. Place a large skillet over low heat and when it is hot, add the oil. Add the leeks, celery, and apples, and cook until tender, about 15 to 20 minutes.

4. Add all the remaining ingredients and toss to mix. Place the stuffing in the prepared pan and transfer it to the oven. Cook until golden brown, about 35 minutes.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)

Pan Gravy for Thanksgiving Turkey

This is the best gravy in the entire world. It is on the thin side, so if you absolutely must have thick gravy, add a little more flour, but know that it will muddy the great flavor. Start the gravy when the bird goes in the oven.

1 tablespoon olive or canola oil
Turkey giblets, neck, and tail piece
1 Spanish onion, unpeeled, chopped
9 cups turkey or chicken stock, or 6 cups canned low-sodium chicken broth plus 3 cups water
2 thyme sprigs
8 parsley stems
⅓ cup unsalted butter
¼ cup plus 2 tablespoons all-purpose flour
1½ cups dry white wine
Kosher salt and black pepper

1. Place a large heavy-bottomed skillet over medium-high heat and when it is hot, add the oil. Add the turkey giblets, neck, and tail, and cook until golden brown, about 5 minutes. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Lower the heat to low, cover, and cook until the turkey parts and the onion release their juices, about 20 minutes. Raise the heat to high, add the stock and herbs, and bring to a boil. Lower the heat to low and simmer, uncovered, skimming any scum that may rise to the surface until the broth is rich and flavorful, about 30 minutes.

2. Pour the broth through a strainer into a bowl. Discard all the solids except the heart and gizzard. You should have about 7-8 cups liquid. When it is cool enough to handle, remove the gristle from the gizzard; then dice the heart and gizzard.

3. Transfer the broth to a medium-size saucepan and bring just to a boil over medium heat. Place the butter in a large heavy-bottomed saucepan over medium-low heat and when it is melted, very slowly whisk in the flour to make a roux. Cook slowly, stirring constantly, until it is nut brown and fragrant, about 10 minutes. Vigorously whisk all but 1 cup of the hot broth into the roux. Raise the heat to medium-high and bring to a boil. Then lower the heat to medium-low and simmer, stirring occasionally, until slightly thickened and flavorful, about 30 minutes. Set aside until the turkey is done.

4. While the turkey is resting, spoon out and discard as much fat as possible from the roasting pan, leaving behind the caramelized herbs and vegetables. Place the roasting pan over two burners at medium-high heat (if the drippings are not dark brown, cook, and stirring constantly, until they caramelize.

5. Return the gravy to simmer over medium heat. Add the wine to the roasting pan and scrape up the browned bits clinging to the bottom; boil until reduced by half, about 5 minutes. Add the remaining 1 cup broth to the roasting pan, and then strain this mixture into the gravy, pressing the solids in the strainer to extract as much liquid as possible. Stir in the diced giblets and return to simmer. Add salt and pepper to taste. Use immediately, or cover and refrigerate for up to 2 days, or freeze up to 2 months.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)

Jamaican Jerk Chicken

There was a time when I made this chicken at least twice a week – and I always make enough so that I would have cold leftovers for a few days. (I guess that means I ate it every day!) There is something both seductive and addictive about this heady, aromatic, and spicy combination of flavors.

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Boston Trio

Though I love New York’s Buffalo Chicken Wings (deep-fried doused in a spicy sauce), I am not fond of fried foods and decided to come up with a non-fried version. Like Buffalo Wings, these are great served with Blue Cheese Dressing and also with mango chutney.

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