One pot “Brazilian” dirty rice

February 26, 2019February 26, 2019 Belinda

This Brazilian Style Dirty Rice might be a far stretch from the authentic Creole dish. But it’s tasty, easy and made in one pot! And who doesn’t love that, especially on a busy weeknight?
Recipe and photo c/o Oliviascuisine.com

Screen Shot 2019-02-26 at 7.46.50 AM

1 tbsp olive oil
12 oz chorizo sausage, diced or sliced
1 onion, chopped
4 cloves garlic, minced
1 large tomato, chopped
1 cup uncooked white rice (see notes if using cooked rice)
1 chicken bouillon
2 cups water
Salt and freshly ground pepper, to taste
2 cups cooked brown lentils
1/2 cup chopped parsley

In a Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the sausage and cook, until beginning to brown, about 5 minutes.
Reduce the heat to medium.
Add the onion and garlic and sauté until fragrant and translucent, about 2-3 minutes. Then, add the tomato and cook until softened.

Add rice and sauté for two minutes. Pour in the water and add the chicken bouillon. Season with salt and pepper. Stir and cover. Cook for 15 to 20 minutes or until the rice is tender. Remove from heat and let it sit for 5 minutes.

Fluff rice with a fork. Stir in the cooked lentils gently.
Stir in the parsley and serve.

Asian flavors · Do-ahead · Meat

Red wine and soy-braised short ribs

February 25, 2019September 7, 2022 Belinda

These richly flavored ribs are a wonderful fusion dish. Red wine is an unorthodox addition to the soy-and-mirin braising liquid, but it really works a treat. All you need is plain steamed rice to serve with it.

Screen Shot 2019-02-25 at 2.01.02 PM

Serves 4

4 lb. 2″-thick boneless beef short ribs or 5 lb. 2″-thick crosscut bone-in short ribs (flanken style), cut into 2 x 2″ pieces
Kosher salt
2 Tbsp. plus 1 tsp. grapeseed or extra-virgin olive oil
1 large onion, chopped
8 garlic cloves, crushed
1 2″ piece ginger, peeled, sliced ⅛” thick
2 cups dry red wine
½ cup mirin (sweet Japanese rice wine)
⅓ cup soy sauce
¼ cup (packed) light brown sugar
¼ mu radish or daikon (about 8 oz.) peeled, cut into 1″ pieces
1 large egg, beaten to blend
Shilgochu or gochugaru (coarse Korean hot pepper flakes), sliced scallions, and cooked rice (for serving)

Season the short ribs all over with salt.
Heat 2 Tbsp. oil in a small pot over medium-high. Working in 2 batches, cook ribs, turning occasionally and reducing heat if needed to prevent scorching, until browned all over, 10–12 minutes per batch. Transfer to a plate.

Add the onion, garlic, and ginger to same pot and cook, stirring often, until softened and lightly browned, 6–8 minutes. Add wine; bring to a boil. Reduce the heat and simmer until the liquid is reduced by half, 8–10 minutes.
Add the mirin, soy sauce, brown sugar, and 2 cups water.
Return the ribs to the pot and bring the liquid to a simmer.
Partially cover the pot and cook, reducing the heat to maintain a very gentle simmer and adding splashes of water and skimming as needed, until the ribs are very tender (they should shred easily) and the stew is saucy, 3–3½ hours.
Add the radish about 1 hour before ribs are done. Remove from heat.

Heat the remaining 1 tsp. oil in a large nonstick skillet over medium. Add egg, tilting pan to create a very thin 6–8″ circle. Cook just until set, about 1 minute, then roll up egg into a cylinder; transfer to a cutting board. Thinly slice into ribbons.

Top ribs with the egg, shilgochu, and scallions. Serve with rice alongside.

Do Ahead: Short ribs can be made 3 days ahead. Let cool; cover and chill.

Asian flavors · Curry · Dairy-free · Fish · Gluten Free

Coconut-miso salmon curry

February 25, 2019February 27, 2019 Belinda

Recipe from Ken Chun

This light, delicate weeknight curry comes together in less than 30 minutes and is defined by its deep miso flavor. Miso is typically whisked into soups toward the end of the recipe, but sweating it directly in the pot with ginger, garlic and a little oil early on helps the paste caramelize, intensifying its earthy sweetness. Adding coconut milk creates a rich broth that works with a wide range of seafood. Salmon is used here, but flaky white fish, shrimp or scallops would all benefit from this quick poaching method. A squeeze of lime and a flurry of fresh herbs keep this curry bright and citrusy. For a hit of heat, garnish with sliced fresh jalapeño or serrano chile peppers.

Screen Shot 2019-02-26 at 6.07.48 PM

3 tbsp safflower or canola oil
1 medium red onion, halved and sliced 1/2-inch thick (about 2 cups)
1 (1-inch) piece fresh ginger, minced (about 2 tablespoons)
3 garlic cloves, thinly sliced
Kosher salt and black pepper
¼ cup white miso
½ cup unsweetened, full-fat canned coconut milk
1 (1 1/2-pound) salmon fillet, cut into 2-inch pieces
5 ounces baby spinach (about 5 packed cups)
1 tablespoon fresh lime juice, plus lime wedges for serving
Steamed rice, such as jasmine or basmati, for serving
¼cup chopped fresh basil
¼ cup chopped fresh cilantro

In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.

Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.

Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.

Do-ahead · Meat · Pasta

Best Bolognese sauce out there

February 24, 2019September 7, 2022 Belinda2 Comments

From Bon Appetite magazine
It doesn’t take a lot of ingredients (or a lot of money) to make a classic Bolognese recipe. What it does take, though, is patience for the sauce to achieve the ideal authentic texture. You’re going to go low and slow—it’ll take around 3 hours, but most of that cook time is hands-off.

Screen Shot 2019-02-24 at 12.54.26 PM

1 medium onion, chopped
1 celery stalk, chopped
1 small carrot, peeled, chopped
3 tbsp extra-virgin olive oil
1 lb ground beef (20% fat), patted dry
Kosher salt
3 oz. thinly sliced pancetta, finely chopped
1 cup dry white wine
⅓ cup tomato paste
1 bay leaf
Pinch of finely grated nutmeg
2 cups (or more)chicken broth
1 cup whole milk
1 lb. fresh tagliatelle, pappardelle, or dry rigatoni
3 oz. finely grated Parmesan (about ½ cup), plus more for serving

Pulse the onion, celery, and carrot in a food processor until very finely chopped. Transfer to a small bowl.

Heat the oil in a large pot over medium.
Break the beef into small clumps (about 1½”) and add to pot; season lightly with salt. Cook, stirring occasionally but not breaking meat apart, until beef is lightly browned but not crisp, 6–8 minutes. It may be gray in spots (that’s okay!) and still a little pink in the center. Using a slotted spoon, transfer beef to a medium bowl.

Wipe out the pot. Cook the pancetta in pot over medium heat, stirring occasionally, until pancetta has released some of its fat and is crisp, 6–8 minutes. Add onion mixture to pot and cook, stirring occasionally, until vegetables are very soft and beginning to stick to surface, 6–8 minutes.

Return the beef to pot and pour in the wine. Reduce the heat to medium-low and cook, smashing down on beef with a wooden spoon, until wine is evaporated, surface of pot is almost dry, and meat is finely ground, 12–15 minutes. (The meat should be reduced to what looks like little bits. It takes a bit of effort, but you can take breaks.) Add the tomato paste, bay leaf, and nutmeg and cook, stirring occasionally, still pressing down on meat, until the tomato paste is slightly darkened, about 5 minutes.

Pour the stock and milk into the pot; add a pinch of salt. Reduce the heat to the lowest setting and cook, uncovered and stirring occasionally, until the meat is very, very tender, 2–2½ hours.
There shouldn’t be any rapid bubbles at this stage. Instead, the sauce should release the occasional small bubble or two. When finished, the sauce should have the texture of and look like a sloppy joe mixture. If the liquid reduces before the meat is completely tender, add an extra ½ cup stock and continue cooking. Discard bay leaf. Taste sauce and adjust seasoning with salt; keep warm.

Cook the pasta in a large pot of boiling salted water. If using fresh pasta, cook about 3 minutes. If using dry, cook until very al dente, about 2 minutes less than package directions.

Using tongs, transfer the pasta to the pot with the sauce. Add 1 cup pasta cooking liquid and ½ cup Parmesan. Increase the heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes.

Transfer the pasta to a platter and top with more Parmesan.

Do Ahead: The sauce can be made 4 days ahead. Cover and chill.

Vegetable sides

Sweet potatoes with tahini butter, lime and sesame seeds

February 24, 2019February 24, 2019 Belinda

Such a gorgeous mixture of flavors. From “Where Cooking Begins” by Carla Lalli Music in Bon Appetite magazine.

Screen Shot 2019-02-24 at 11.15.59 AM

3 lb. sweet potatoes. (6 small or 3 large), scrubbed
6 tbsp. unsalted butter, room temperature
¼ cup fresh lime juice
2 tbsp. tahini
1 tbsp. soy sauce
2 tsp. toasted sesame oil
Kosher salt, freshly ground pepper
Flaky sea salt
Toasted sesame seeds and lime wedges (for serving)

Bring a few inches of water to a boil in a medium pot fitted with a steamer basket. Halve the sweet potatoes crosswise if large and place in steamer. Cover, reduce heat to medium, and steam until fork-tender, 25–30 minutes.

Meanwhile, smash together the butter, lime juice, tahini, soy sauce, and sesame oil in a small bowl with a fork until smooth, about 3 minutes.
Season the tahini butter with kosher salt and lots of pepper.

Arrange the sweet potatoes on a platter or a large plate.
Let cool until you can just handle them, then split them open and generously spread the tahini butter over.
Season with sea salt; top liberally with the sesame seeds.
Serve with lime wedges (this dish really comes alive with lots of bright citrus).

Appetizer Vegetarian · Dairy-free · Do-ahead · Gluten Free · Vegan

Green pea hummus

February 24, 2019September 7, 2022 Belinda

This is delicious and oh soooo easy, using frozen peas!

Screen Shot 2019-02-24 at 8.10.11 AM

Makes about 2 cups

1lb frozen baby peas or petit pois, thawed
1/4 cup extra-virgin olive oil
1 garlic clove, crushed
2 tbsp fresh lemon juice
salt and freshly cracked black pepper

Set aside 1/4 cup peas for garnish. Place remaining peas, olive oil, garlic, and lemon juice in bowl of food processor and process until smooth puree is formed, scraping down sides as necessary, about 30 seconds total.

Transfer hummus to serving bowl, sprinkle with remaining whole peas, drizzle with additional extra-virgin olive oil, and serve with crostini or pita bread.

** For Green Pea Hummus with Mint and Feta:
Follow directions for Green Pea Hummus adding 1/2 cup of chopped fresh mint leaves and 2 ounces crumbled feta cheese along with other ingredients to food processor in step 1. Serve garnished with additional chopped mint and crumbled feta.

Dairy-free · Pasta · Vegan · Vegetarian pasta

Easy pistachio, chili and lemon spaghetti

February 24, 2019 Belinda

This recipe from Meera Sodha was in the Guardian newspaper, a great resource for wonderful and inventive recipes. This easy vegan dish is packed with zest and spice.
* If you’re not as fond of heat as I am, add as much chili as you’re comfortable with.

Screen Shot 2019-02-24 at 7.52.22 AM

Serves 4

Salt
4oz fresh basil, leaves picked
1 -2 garlic cloves, peeled
4oz pistachios
2 red bird’s eye chillies
Zest and juice of 1 large lemon
3 fl oz olive oil
1lb spaghetti

Put a large pan of water on to boil and add two teaspoons of salt for every 2 pints of water.
In the meantime, finely chop the basil, and do the same with the garlic, pistachios and chili.
Run the knife repeatedly over all the chopped ingredients, until they’re very, very fine, then transfer to a large bowl.
Add the lemon zest, three tablespoons of lemon juice, the olive oil (if you like, use a little more, to loosen the sauce) and half a teaspoon of salt (or to taste), and mix well.

Cook the pasta in the boiling water for seven minutes (or according to packet instructions), until al dente.
Scoop out 1/2 cup or so of the pasta water with a ladle, then drain the pasta. Add the cooked pasta to the pesto bowl, toss to coat thoroughly, adding a little pasta water, if necessary, to loosen the sauce, then serve.

Do-ahead · Gluten Free · Meat · Sauces

Mushroom, sherry and grain mustard sauce

February 24, 2019September 7, 2022 Belinda

If you want to take your steak up a notch, try Gordon Ramsey’s superb sauce.

Screen Shot 2019-02-23 at 6.35.43 PM

3 tbsp olive oil
4oz button mushroom, quartered
1 garlic clove, lightly crushed
1 sprig thyme
5 fl oz of dry sherry
1 tbsp sherry or balsamic vinegar
5 fl oz beef stock or brown chicken stock (could be made with a good bouillon powder)
2 tbsp crème fraîche
1 tbsp grain mustard
2 tbsp chopped flatleaf parsley

Heat the oil in a large pan and fry the mushrooms with the garlic and thyme, stirring until softened.

Pour in 3 fl oz sherry and cook until reduced to a glaze, about 3 mins. Add the vinegar and cook for a few secs more. Mix in the remaining sherry and the stock, bring to the boil and simmer for 3 mins.

Remove the garlic and thyme, then mix in the crème fraîche and mustard. Pour in any juices from the steak, then add the parsley.

Pasta · Vegetarian pasta

Pappardelle with butternut squash and blue cheese

February 23, 2019 Belinda

Nigella Lawson has created this vegetarian and complex-flavored pasta dish.
This is one of those welcoming, big-bowl suppers, perfect for feeding friends cosily. Soft, oniony cubes of squash are answered by the salty, sharp and pungent cheese; a little sage breathes its necessary but not overbearing bitterness, and the waxy, scorched pine nuts give quiet crunch and a hint of nuttiness, to this meltingly gorgeous concoction.

Screen Shot 2019-02-23 at 8.17.36 AM

Serves: 6

1 large (approx 2¾-3¼lb) butternut squash or 1¾lb ready-cubed squash
1 medium – large onion
2 tbap regular olive oil
¾ tsp smoked paprika
1 tbsp unsalted butter
3 tbsp marsala (don’t miss this out!)
½ cup water
Salt to taste
⅔ cup pinenuts
1 lb pappardelle or other robust pasta
6 fresh sage leaves
5 oz soft blue cheese (such as Saint Agur)

Peel and de-seed the butternut squash, and cut into roughly (1-inch) cubes.
Peel and finely chop the onion and fry in the olive oil in a large heavy-based pan that can accommodate the pasta later. When the onion starts to become golden, add the paprika.

Tumble in the cubes of butternut squash and then add the butter, turning everything together in the pan. Once the squash is slicked with the oniony oil and butter, add the marsala and water. Let the pan come to a bubble, then put the lid on, turn down the heat and simmer for about 20 minutes or until tender.

Meanwhile, put a large pan of water on for the pasta, adding salt only when it comes to the boil; and toast the pine nuts separately in a hot, dry pan on the hob until scorched a dark gold, then tip them into a bowl or plate to cool.

Lift the lid off the squash pan and check the butternut is tender; if not, then cook for a little longer without the lid on – the squash should hold its shape and not turn to a mush. Once it’s ready, season to taste – go easy with the salt because the blue cheese will add extra saltiness later – and take off the heat and let it wait for its happy union with the pappardelle.

Cook the pasta according to packet instructions, though check a couple of minutes before the manufacturers declare it will be ready. While waiting for the pasta to cook – you should give the pan a loose stir or swirl every now and again – you can finely chop the sage leaves and crumble the cheese. Sprinkle most of the sage over the squash, keeping some back, and give a quick stir; but keep the cheese for now.

Before you drain the pappardelle, lower a mug or cup into the pan and hive off a little pasta-cooking water, then tip the drained pasta into the resting sage-sprinkled squash pan and slowly turn the pasta in the sauce to combine; or you can do this in a capacious warmed bowl. If you find the sauce too dry, or if it all needs a little help coming together, add some of the pasta-cooking water – the starch in it encourages the sauce to emulsify, the better to cling to the pasta.

Drop the crumbled cheese and about a half of the pine nuts, then – much as though you were tossing a salad – gently combine, before sprinkling the other half of the pine nuts and the reserved chopped sage on top.

Make ahead note:
Squash sauce can be cooked 1 day ahead. Simmer until the squash is just tender then transfer to non-metallic bowl to cool. Cover and refrigerate as soon as possible. Reheat gently in a saucepan before adding sage and continuing as directed in recipe.

Freeze note:
Squash sauce can be frozen, in airtight container, for up to 3 months. Defrost overnight in fridge and reheat as above.