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Buttered Haricot Vert

May 19, 2014
Buttered Haricot Vert

I made these beans with the roast chicken breast. As I was making the gravy, I took out some yummy chicken and potato bits from the bottom of the roast pan and added them to the beans. All the yummy flavor made the beans absolutely delicious.

  • 1 pound haricot vert (I found green and yellow), trimmed and rinsed

Bring a medium saucepan with water to a boil. Blanch the beans for 2 minutes and shock in cold water to keep the color.

  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • Salt
  • Pepper

Melt the butter and oil in a frying pan and add the beans. Coat and mix together and add the salt and pepper. Cook for 2 to 3 minutes and serve.

Short Rib Chili with Tomatillo Sauce

March 3, 2014
Short Rib Chili

I made this for the Super Bowl but thought I can still post this recipe as winter refuses to leave- and that means, stews and chili are still welcome… this is a rich, indulgent chili- definitely worth making.. especially if you are entertaining…

  • 5 to 6 short ribs, bone in

Spice Rub

  • 2 teaspoons ground coriander
  • 2 teaspoons ground roasted cumin
  • 2 teaspoons salt

Mix all the ingredients. Transfer the ribs to a flat platter. Sprinkle the spice rub onto the ribs and marinate for over night or at least 4 hours. Take out of fridge at least an hour before cooking.

Tomatillo Sauce

  • 6 tomatillos, peeled and cut in half
  • 2 poblano peppers, cut in half and deseeded
  • 1 medium yellow onion, unpeeled, cut in half
  • 4 garlic cloves, unpeeled
  • Drizzle of olive oil
  • Sprinkle of salt
  • 1 cup cilantro, chopped

Preheat oven to 400 degrees.

Line a cookie sheet with aluminum foil. Place the tomatillos, poblanos, onion and garlic onto the cookie sheet. Drizzle the oil and sprinkle the salt. Roast for 30 minutes till vegetables are soft. Blend the vegetables with the cilantro till smooth. Keep aside.

  • 3 tablespoons olive oil
  • 1 cup chicken broth
  • 1 can pinto beans
  • Salt
  • ½ cup cilantro, chopped

Heat a heavy saucepan with the olive oil. Brown the short ribs on both sides (about 5 minutes each) in two to three batches. Take out and add the tomatillo sauce and chicken broth. Bring to a boil and add the short ribs back into the saucepan. Bring to a boil and lower the heat to a simmer. Place lid and cook on stove or in a 350 degrees oven for 3 hours. Take the ribs out of the gravy and let cool. Take the bones and fat off and shred the meat back into the gravy. Add the beans and cook on medium heat for 10 minutes. Check for seasonings. Garnish with cilantro. Serve warm.



Pancetta and Meyer Lemon Roast Chicken Breast

January 29, 2014
Roast Chicken Breast with Meyer

Meyer lemons are still in season- make use of them! This is a great recipe…

  • 4 to 6 bone-in chicken breasts with skin

Compound Butter

  • ¼ cup good quality butter, room temperature
  • 1/3 cup pancetta, chopped fine
  • Zest of three meyer lemons
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 3 cloves garlic, grated
  • 1 teaspoon salt
  • ½ teaspoon pepper

Mix all the ingredients in a medium bowl and carefully insert about a teaspoon of the mixture under the skin of each chicken breast. Rub any leftover mixture on top of the chicken breast and sprinkle with salt and pepper. Marinate chicken for 2 to 3 hours.

  • 2 to 3 tablespoons extra virgin olive oil

Preheat oven to 350 degrees F

  • 1 tablespoon flour
  • ½ to ¾ cup chicken broth
  • Salt
  • Pepper

Heat a large frying pan (oven proof) with the olive oil. Brown the chicken pieces with skin side down for 3 to 4 minutes or till golden brown. Transfer to oven and finish cooking till the internal temperature shows 160 degrees F.

Take out of oven and take the chicken pieces out of the pan. On a medium heat, add the flour to the bottom of the pan and stir, taking off all the bits and pieces from the roasted chicken. Slowly add the broth, whisking to avoid any lumps. Mix well, bring to a boil and check for salt and pepper. Serve chicken with gravy.


Leftover Chicken Lasagna

January 28, 2014
Leftover Chicken Lasagna

After I made the delicious stew, I had some chicken left over- this is a great way to make a completely new dish!!! If you haven’t cooked the stew and don’t have leftover chicken- just buy a rotisserie chicken…

  • Leftover chicken breast, meat taken off and chopped, mixed with any leftover gravy. It should be about a cup.
  • 1 cup ricotta cheese
  • 2 garlic cloves, chopped
  • ½ cup grated Parmigiano Reggiano
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 teaspoon salt
  • 1 egg, beaten

Mix all the ingredients in a medium bowl and keep aside.

  • 3 to 4 cups fresh tomato sauce
  • 9 lasagna noodles (I used no bake ones)
  • 1 medium sized oven proof dish
  • 5 to 6 small slices of fresh mozzarella

Preheat oven to 350 degrees F.

Dip the no bake noodles in tomato sauce and place three at the bottom of the dish. Add half the amount of ricotta cheese mixture and top with half the amount of chicken. Top with three more no bake noodles (dipped in tomato sauce) and repeat the process. Finally top with the last three no bake noodles (dipped in tomato sauce) and add at least a cup of tomato sauce on top, covering all corners (add more sauce if needed). Top with fresh mozzarella and then cover with aluminum foil. Bake in oven for 45 minutes. Take out and let it rest for at least 15 minutes before serving.



Garam Masala and Cilantro Roast Turkey Breast

November 25, 2013
Garam Masala & Cilantro Turkey Breast

This was voted the best turkey we have ever made. I cooked this delicious turkey breast the same way I have been for the last few years. I like to make a compound butter for under the skin; I like to add bacon on top and I like to stuff the cavity with some citrus. I made the compound butter with garlic, lemon zest, garam masala and cilantro to keep with the Indian theme. It made the turkey super flavorful and delicious!

  • 1 8-9 pound turkey breast
  • ½ stick butter, room temperature
  • 2 large garlic cloves, grated
  • Zest of two lemons, save the lemons for the cavity
  • 2 teaspoons salt
  • 1-2 teaspoons garam masala
  • ½ cup cilantro, chopped
  • Salt
  • Pepper
  • 3 to 4 bacon strips
  • 1 cup baby carrots
  • 1 large onion, cut into quarters
  • 4 to 5 garlic cloves, skins on
  • 1 to 2 cups homemade turkey stock

Preheat oven to 350 degrees F (preferably convection)

Mix the butter with the garlic, lemon zest, salt, garam masala and cilantro. Loosen the skin of the turkey breast and carefully spread the butter under the skin. Salt and pepper inside and outside of the turkey breast. Stuff the cavity with the lemon pieces. Place the bacon strips on top of the turkey breast and place on the stand.
Add the carrots, onion and garlic to the bottom of the roasting pan. Add the stock. Place the stand into the roasting pan. Let turkey sit for 2 to 3 hours before roasting in oven.
Roast in the oven till the internal temperature is 160 degrees F. Half way through the roasting process, take the bacon (when bacon is well done) off and continue cooking. Take out of oven onto a cutting board and cover with aluminum foil for 20 minutes. In the meantime strain the juices out of the roasting pan. Separate the fat and add the juices to the gravy pan.
Slice the turkey and serve with hot gravy.

Make Ahead Turkey Stock for Thanksgiving Gravy

November 17, 2013

Turkey Stock 5Time to make your own turkey stock!!! It makes a big difference if you use homemade, with your own flavor profile..

By this time of year, most grocery stores have turkey necks and backs for just a few bucks. I buy a pack and roast them simply with olive oil, salt and pepper. I let them hang out in the oven till the pieces are golden brown and delicious looking. I then add them to a big pot full of chicken broth, and lots of vegetables and aromatics. For me garlic and fresh herbs are a must- like thyme, rosemary, etc. I like my gravy dark brown and so use a box of beef broth to richen the color. The stock cooks for at least an hour or two until the liquid is reduced quite a bit- in this case I reduced it to 3 cups. From here you have an option to continue the process and make the gravy and freeze for later. I find the gravy consistency compromised after it is frozen- so I stop at this point and freeze the stock.

You can take it out two days before thanksgiving and let it thaw in the fridge and make the gravy the morning of.

  • About a pound or a pound and a half turkey neck and back
  • 1 tablespoon olive oil
  • Salt
  • Pepper

Preheat the oven to 400 degree F.

On a lined baking pan, place the turkey parts. Drizzle olive oil and sprinkle the salt and pepper. Roast for an hour or till the parts are golden brown. Take out of the oven and keep aside.

Turkey Stock 3

  • Two boxes of 32 oz chicken stock
  • One box of 32 oz beef stock
  • 1 large onion, cut in half
  • 1 head of garlic, cut in half
  • 1 cup carrots, roughly cut up
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary

In a large stockpot add the chicken stock, beef stock, onion, garlic, carrots, thyme and rosemary. Add the roasted turkey parts and bring to a boil. Once the liquid comes to a boil, lower the heat to a simmer and cook for 2-3 hours or till the liquid is reduced to about 3 cups. Strain the liquid out by pressing all the goodness out of the cooked vegetables. Take out in a container and refrigerate over night. Skim the excess fat off and freeze till needed.

Turkey Stock 4

Super Easy Roast Potatoes

March 28, 2013
Super Easy Roasted Potatoes

This is a very easy recipe to make.. I love making roast potatoes.. they remind of fries and since I don’t eat fries very often, I allow myself to eat these potatoes that I find irresistible. They were delicious with the roast chicken, Brussels sprouts and the yummy gravy!!! read more …