Category: Main Course

Chicken, Main Course

Ruth’s Spiced Chicken

by WendiLeave a Comment on Ruth’s Spiced Chicken

During my Advantium Adventures, I noticed that chicken skin does not brown and crisp quite the same as it does in my gas oven.  And that’s a shame because crispy chicken skin is one of my favorite things.  So I wonder what would happen if I add a simple step to the equation and do a quick browning of the chicken before popping it into the Advantium?

I think I need to test this theory out.  And I have the perfect recipe to use as my test subject…Ruth’s Spiced Chicken.  The method already has you browning the chicken on the stove and then finishing it off in a hot oven.  I’ve made it this way and can attest that the spiced chicken is delightful.  I bet that getting crispy roast chicken skin out of my Advantium would be an even bigger delight.

Ms. Reichl, I hope you don’t mind that I’m planning to use your recipe as my test case.  I’d gladly have you over for a plate of your Spiced Chicken a la Advantium to get your reaction.

Spiced Chicken

Adapted from Ruth Reichl

  • 2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground corriander
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cinnamon
  • 1 teaspoon kosher salt
  • 3 tablespoons vegetable oil
  • 4 chicken bone in chicken breasts, skin on
  • 1/2 cup water

Heat oven to 450 degrees.  Mix the spices together in a small bowl.  Add 1 tablespoon of the oil to the spices and make a thin paste.  Heat the remaining oil in a large, oven proof skillet or dutch oven over medium high heat.

While the oil it heating up, rub the spice paste all over the chicken.  When the pan is hot, place the chicken in the pan and cook until browned, approximately 6 to 8 minutes, turning once.  Once the chicken is browned on both sides, turn it skin side up, and transfer the pan to the oven.  Cook for another 25 minutes, or until the chicken is completely cooked.

Transfer the chicken to a platter and then add the water to the hot pan, bring to a boil over high heat, and scrape up any browned bits from the pan.  Carefully skim the fat off the sauce and spoon over the chicken.

{printable recipe}

Main Course, Soup

Tortellini Soup

by Wendi17 Comments on Tortellini Soup

So it’s January.  The holidays are officially over.  You may have overindulged in things like cookies, cocktails, and buttery treats.  Which may mean that you’re feeling a little cruddy right about now.  While I don’t have the cure for any additional pounds that may have stuck around as a reminder of cookies past, I have a lovely soup to warm you on a cold winter day.

I’m not naive, I know cookies are more fun than soup.  But a hearty bowl of tortellini soup comforts me on a cold, dark winter day.  I’ve yet to the meet the cookie that can do that.

Tortellini Soup

Adapted from Pan Anderson’s Meatless Meals

  • 1 quart vegetable broth (I used chicken broth)
  • 1 (14.5 ounce) can diced tomatoes
  • 1 cup water
  • 1 tablespoon vegetable oil
  • 1 large onion, diced
  • 2 medium carrots, peeled and roughly chopped
  • 1 zucchini, diced
  • 1 red pepper, diced
  • 1 teaspoon Italian seasoning
  • 8 ounces fresh baby spinach
  • 9 ounces fresh or frozen tortellini

Combine the broth, tomatoes and any tomato juices, and water in a medium pot and set over low medium low heat.

Meanwhile, heat the oil in a dutch oven over medium high heat.  Add the onion and carrots to the dutch oven and cook about 10 minutes or until softened.  Add the zucchini, red pepper, and Italian seasoning and cook for 5 more minutes.

Add the warmed broth mixture to the dutch oven and simmer, partially covered for about 10 minutes.  Stir in the spinach and tortellini and cook partially covered for another 10 minutes.

{printable recipe}

Fish, Main Course, Side Dishes

Flashback Friday – Notes On Cooking With SFC

by Wendi4 Comments on Flashback Friday – Notes On Cooking With SFC

Flashback Friday

The following originally appeared on 3/25/09 at Exit 51.

Notes On Cooking With SFC

Each week, SFC picks one meal that he will cook.  As hard as it is for me not to jump in and take over on these nights, I really do like the days when I’m just the sous chef.  I’m much happier sitting on the couch turning the pages of a book than standing over a stove whisking or reducing.

Chili Rub

We did have to establish one major rule though.  The first time we make a recipe, we do not deviate from it as written.  No substitutions, no omission, no tinkering with technique.  Ok, so maybe we do allow minor substitution and omissions.  But we do not deviate from technique.  It may sound a bit harsh but how can someone new to cooking know what steps are critical and what steps are negotiable?  I’ve been standing at the stove for years and I still try and stick to this rule anytime I try a new recipe.

And here’s why.  If I don’t try and create a dish as specified by the author, how can I form an accurate opinion about whether it’s worth making again?  If I don’t like the results, is it because of the recipe itself or is it because in tinkering with it, I broke something that did not need fixing?

SFC’s most recent meal is my latest case study.  In theory, it should have been outstanding.  But after dinner, we both looked at each other and said it was missing something.  I’m not sure what this elusive something is.  Maybe more spice?  Maybe more heat?  But it definitely needs the volume turned up.  And I don’t understand what the marinade really does for the dish, besides give you the 20 minutes to make the salsa.  Maybe next time we will make more spice rub and skip the marinading.

For now, this recipe is tagged with a question mark and goes back into the test folder.  It’s got one more chance to impress me because in my kitchen, a recipe rarely gets a third try.

Chili Rubbed Salmon with Pineapple Avocado Salsa

From washingtonpost.com

  • 1 tablespoon olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon light brown sugar
  • 2 (4 to 6 ounces each) skin-on or skinless salmon fillets, pin bones removed
  • 1 lime, for garnish
  • 4 ounces fresh or canned pineapple, cut into 1/4- to 1/2-inch dice (1/2 cup)
  • Flesh of half a medium avocado, cut into 1/4- to 1/2-inch dice
  • 1 scallion, white and light-green parts, cut crosswise into thin slices (about 2 to 3 teaspoons)
  • Freshly ground black pepper
  • 1/8 teaspoon salt
  • Juice of 1 to 2 limes (to yield 1 tablespoon)

Combine the oil and vinegar in a shallow dish.

Combine the chili powder, salt and sugar in a small bowl. Use it to rub the salmon fillets all over, gently pressing it into the flesh, then place the fillets in the oil-vinegar mixture. Turn them over so both sides are coated; let them marinate at room temperature for 20 minutes while you prepare the salsa.

Preheat the oven to 350 degrees.

Combine the pineapple, avocado, scallion, pepper, salt and the tablespoon of lime juice in a mixing bowl; toss to mix well.

Heat a medium nonstick skillet that is ovenproof over medium-high heat. (Alternatively, lightly grease an ovenproof baking dish with nonstick cooking oil spray.)

When the pan is hot, add the fillets (if skin-on, place them skin side up) and cook for 1 minute. Turn them over, then transfer the skillet to the oven. Roast for 8 to 10 minutes per inch of thickness or to desired degree of doneness.

Remove from the oven; use a wide spatula to transfer each piece to individual plates. Spoon the salsa on top of each fillet. Cut the remaining lime in half and squeeze over each portion. Serve immediately.

Main Course, South Beach Diet

Flashback Friday – Blind Date

by Wendi4 Comments on Flashback Friday – Blind Date

Flashback Friday

The following originally appeared on 3/16/09 at Exit 51

Blind Date

Recipe testing is the culinary equivalent of blind dating.  You hear about a hot new recipe and instantly know you are meant to be together.  You begin to doodle your initials  and “I Heart” on grocery lists and daydream how wonderful your life together will be.  You get lost thinking about how intoxicating he will smell and what it will be like when your lips finally meet.  Will you be able to control yourself?  Or will you just have to go back for more?

blind-date

Then, the day of the date, you get everything together just so and count down the minutes until the bell rings.  Finally, the moment has arrived.  You open the door with eager anticipation and there he is.  But it’s downhill from there.  You want to like him.  Really, you do.  But despite all the positive things you heard from other people, he’s not what you expected.  To put it another way, you’re just not that into him.

That describes my brief relationship with Roasted Broccoli and Shrimp.  I first came across the recipe at Orangette and it piqued my curiousity.  And then I bumped into it again at The Amateur Gourmet.   And in an ‘all roads lead back to Roasted Broccoli and Shrimp instant’, I decided that fate wanted us to be together.

Boy, did fate get that one wrong.  I can’t say there is  any one reason in particular why I don’t love this dish.  I know I should.  It took all of about five minutes to prep and in less time than it takes for Rachel Ray to drive me to find the remote, the entire meal is done.  So it’s quick.  And the ingredient list is about as minimal as you can get for a one dish meal…broccoli, meet shrimp…shrimp, meet broccoli.  The cooking technique could not get any easier…heat oven, open oven door, insert sheet pan…lather, rinse, repeat.

But seriously, I just am not that into it.  Maybe with some different spices, or more of them, I would have that lovin’ feeling.  Or maybe  it just wasn’t meant to be for me and Broccoli and Roasted Shrimp.  Perhaps the two of you would enjoy each other’s company?  Let me know how it goes, I love a good blind date story.

Roasted Broccoli with Shrimp

thewednesdaychef.com

  • 2 pounds broccoli, cut into bite-size florets
  • 4 tablespoons (1/4 cup) extra virgin olive oil
  • 1 teaspoon whole coriander seeds (or 1/2 teaspoon ground)
  • 1 teaspoon whole cumin seeds (or 1/2 teaspoon ground)
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/8 teaspoon hot chili powder
  • 1 pound large shrimp, shelled and deveined
  • 1 1/4 teaspoons lemon zest (from 1 large lemon)
  • Lemon wedges, for serving

Preheat oven to 425 degrees. In a large bowl, toss broccoli with 2 tablespoons oil, coriander, cumin, 1 teaspoon salt, 1/2 teaspoon pepper and chili powder. In a separate bowl, combine shrimp, remaining 2 tablespoons oil, lemon zest, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper.

Spread broccoli in a single layer on a baking sheet. Roast for 10 minutes. Add shrimp to baking sheet and toss with broccoli. Roast, tossing once halfway through, until shrimp are just opaque and broccoli is tender and golden around edges, about 10 minutes more. Serve with lemon wedges, or squeeze lemon juice all over shrimp and broccoli just before serving.

Fish, Main Course

Flashback Friday – Cooking Light

by Wendi1 Comment on Flashback Friday – Cooking Light

Flashback Friday

The following originally appeared on 3/11/09 at Exit 51.

Cooking Light

As I’ve mentioned, I used to subscribe to Cooking Light.  But the sheer volume of recipes they fit into a single magazine overwhelmed me.  Instead of tackling the challenge head on, I ignored it and hoped it would go away.  But it didn’t.  That is why, years later, I’m still pulling pages torn from CL out of my test recipe folder.  I only wish they printed the date or the issue on the pages so I could know exactly how long these things have been waiting to see the light of day.

Saucy

Because to be honest, some of these deserve not only the light of day, but a spot light.  Like the Tilapia in Mustard Cream Sauce.  This was a recipe sent in by a reader.  Kudos to Alix McLearen of Wesley Chapel, Florida because I think your recipe may have just nudged the Barefoot Contessa’s Mustard Roasted Fish out of my binder.  As much as I like Ina’s Mustard Fish, I like this one even better.  The sauce has a more balanced flavor without relying so heavily on the dairy portion of the food pyramid. And the addition of the mushrooms brings a bit of earthiness to the dish.

It’s funny that I ended up pairing this fish with the same side as I used with Ina’s.  Either fish and asparagus really do go together or I’m incredibly predictable. Either way, I think you should definitely put this recipe on your to-do list.  And we can discuss my predictability over a plate of Tilapia in Mustard Cream Sauce.

Tilapia in Mustard Cream Sauce

Cooking Light Magazine, Courtesy of Alix McLearen

According to the author’s notes, orange roughy or chicken can be substituted for the tilapia, and tomatoes or spinach can be subbed for the mushrooms.  I wanted a slightly thicker sauce so I let the chicken broth reduce a bit after the fish was removed, as well as kept the sauce on the heat longer after the mustard and cream were added.  I recommend adding the fish back to the pan for a few moments before serving.

  • 4 tilapia filets (6 oz. each) (I used orange roughy)
  • 1/2 teaspoon chopped fresh thyme (I used dried, probably about half as much)
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 3/4 chicken broth
  • 1 ounce portobello mushrooms, thinly sliced
  • 2 tablespoons whipping cream (I used half and half)
  • 2 tablespoons Dijon mustard

Sprinkle fish with thyme, pepper, and salt.  Heat a large nonstick skillet over medium-high heat.  Add fish; cook 1 minute on each side.  Add broth and bring to a boil.  Cover, reduce heat, and simmer 5 minutes.  Add mushrooms and cook, uncovered, 1 minute until mushrooms are tender.  Remove fish from pan; keep warm.

Add cream and mustard to pan.  Stir with a whisk until combined.  Cook 1 minute or until thoroughly heated.  Serve sauce over fish.

Chicken, Main Course

Thai Chicken Stew

by Wendi17 Comments on Thai Chicken Stew

Please excuse the above word play.  If I waited until I actually had a picture of what came out of my crock pot, it could be a while before I shared this recipe with you.  And that would be a shame.  So yes TIE + CHICKEN + (STOOP – P) = THAI CHICKEN STEW.

For those of you wondering what the hell a stoop is, here in Baltimore many of the rowhouses don’t have a front porch.  They have a set of steps, or a stoop as we like to call it.  My apologies if that colloquialism left anyone at a disadvantage in deciphering my  pictogram.  But hey, you learned something new about Baltimore AND you’re getting a recipe.  That’s a total win.

I need to come clean right now and say that this recipe came from an America’s Test Kitchen cookbook.  I’m still not subscribing to Cook’s Illustrated, and never will again, but during a recent trip to the bookstore, I saw that ATK had a brand new crock pot cookbook out.  I know that my crock pot is good for more than overnight oatmeal and butter braised onions, I just didn’t have a wealth of crock pot recipes I was interested in making to get more out of it.  So I swallowed my indignation and handed over $26.95 plus tax to buy the damn book.

So far, the results have been pretty good.  Thai Chicken Stew was a hit.  Beef Pot Pie (minus the crust) was superb.  Mole Chicken Chili was too spicy, but full of promise.  The biggest beef I have with the recipes, specifically the chicken ones, is that ATK developed them to cook for approximately four to six hours on low.  That’s great if I want to free up time on a weekend for things besides cooking.  But it really doesn’t help me one bit during the week.  I’m gone for at least ten hours on a work day; I can’t work a four to six hour cook time into that schedule.  So until I mange to confound the laws of space and time, ATK and their crock pot recipes will only be put into the weekend line up.

But that’s not to say that the leftovers won’t find their way into the rotation on a Monday or Wednesday.

Thai Chicken Stew

Adapted from Slow Cooker Revolution

BAH Tip:  I have started to keep my Thai chiles in the freezer.  Instead of trying to stem, seed, and dice the buggers, I use my microplane to grate them directly into my bowl.

BAH Note:  The recipe can be prepared through the end of cooking the chicken, transferred to a dutch oven, and then refrigerated.  When you’re ready to finish, simply transfer the dutch oven to the stove top, reheat, and continue with the recipe.  I used this method and found that the chicken fell off the bone with the mere stir of a wooden spoon.  IF the leftovers had survived for longer than a day, I would have added some more chicken broth and dropped some cooked egg noodles in for the most luxurious chicken soup.

  • 1 pound carrots, peeled and sliced 1/4 inch thick
  • 1 large onion, diced
  • 2 Thai or jalapeno chiles, stemmed, seeded, and minced (See Tip above)
  • 2 tablespoons fresh ginger, grated
  • 2 tablespoons vegetable oil
  • 2 cups chicken broth
  • 1 stalk lemon grass, bruised
  • 1/4 cup Minute tapioca
  • 3 pounds chicken thighs, bone in or boneless, skins removed
  • 1 cup frozen butternut squash cubes
  • 1 can coconut milk
  • juice of 2 limes
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar

Combine the carrots, onions, chiles, ginger, and vegetable oil in a medium bowl and microwave for approximately 10 minutes until the vegetables soften.  Transfer the vegetable mixture to your slow cooker.

While the vegetables microwave, season your chicken thighs with salt and pepper and set aside.

After the vegetables have been transferred to the crock pot, stir in the broth and tapioca and add the lemongrass.  Place the chicken in the crock pot, cover, and cook on low for 4 to 6 hours until the chicken is done.  About 30 minutes before the chicken is done, add the frozen cubed squash to the slow cooker.

Transfer the chicken to a cutting board and once it has cooled slightly, shred it into pieces.

Allow the liquid in the crock pot to settle then skim any fat from the surface and remove the lemongrass.

Pour the coconut milk into a microwave safe bowl and heat on high for 2 to 3 minutes or until it is hot.  Stir the lime juice, fish sauce, and brown sugar into the hot coconut milk and then add it to the crock pot.  Return the chicken to the slow cooker and stir to combine.

{printable recipe}

Main Course, Pasta

Farfalle with Creamy Mushroom Sauce

by Wendi10 Comments on Farfalle with Creamy Mushroom Sauce
Image from Cooking Light, The Complete Quick Cook

Bruce and Mark were gracious enough to share The Complete Quick Cook with me and answer my questions.  And you may be thinking “well that’s great for you and all but what about me?”  Dear, dear friends, I would never forget about you.  I wanted to put this in a box and wrap it in shiny, sparkly paper before I gave it to you.  But Farfalle with Creamy Mushroom Sauce doesn’t readily lend itself to gift wrapping.  What it does lend itself to is easy transformations based on whatever extras you happen to have on hand.  I doubled the amount of mushrooms, thickened the sauce with a combination of butter and flour, and added diced chicken breast and peas.  That’s how I made it my own.  You do what you like.  So without further ado, I give you my newest comfort food bff.

Farfalle with Creamy Mushroom Sauce

Reprinted with Permission from Cooking Light, The Complete Quick Cook

  • 1 pound uncooked farfalle (bow tie pasta)
  • 1 tablespoon butter
  • 12 ounces presliced exotic mushroom blend
  • 1/2 cup chopped onion
  • 1/3 cup finely chopped shallots
  • 1 tablespoon minced garlic
  • 11/2 teaspoons salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup dry white wine or dry vermouth
  • 2/3 cup whipping cream
  • 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
  • 2 tablespoons chopped fresh parsley
  • minced fresh parsley (optional)

Cook pasta according to package directions, omitting salt and fat; drain.

Melt butter in a large nonstick skillet over medium-high heat. Add mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.

Add pasta, cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immedi­ately. YIELD: 8 servings (serving size: 1 1/4 cups).

 CALORIES 336; FAT 11.4g (sat 6.9g, mono 3.1g, poly 0.4g); PROTEIN 12.1g; CARB 47.5g; FIBER 2.3g; CHOL 36mg; IRON 2.3mg; SODIUM 577mg; CALC 124mg

Main Course

Cider Roasted Pork

by Wendi23 Comments on Cider Roasted Pork

The barrage of holiday recipes is ready to begin at any moment.  The interwebs will invariably fill up with posts about turkey this and stuffing that…all guaranteed to turn your holiday table into a Norman Rockwell/Martha Stewart mash up.  You know who gets left out in the cold by all those posts?  People who don’t like turkey.

I’ve gone of the record as being anti turkey.  Here’s a few reasons why I do not serve turkey for Thanksgiving:

Reason #63 – It takes too freaking long to cook.  The day we set aside to reflect upon the bounty in our lives should not start at the crack of dawn with me muttering and cursing under my breath about the “damn turkey”.  I prefer to spend Thanksgiving in the presence of my family and friends, not babysitting a bird in my oven.

Reason #14 – A turkey, even a small one, is too big for the two of us.  I know what you’re going to say…but you can freeze the leftovers.  I barely have room for frost in my freezer.  I’m not taking up precious cubic footage, to store a half eaten bird, that could otherwise be devoted to important things like ice cream and vodka.

Reason #40 – Cider Roasted Pork.  This recipe makes me buy apple cider year round.  The pork is moist and flavorful and doesn’t require me to hold its hand for five or six hours in the oven.  Two pounds of pork is enough for a satisfying dinner and a serving or two of leftovers so it doesn’t wear out its welcome.

Cider Roasted Pork Loin

Adapted from Cooking Light

BAH Note: The cider reduction can be made ahead of time and gently warmed on the stove over a very low flame until you are ready to use it to baste the pork.

  • 3 cups apple cider plus 2 cups apple cider
  • 3 cups ice
  • 1/4 cup kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon coriander
  • 1 bay leaf
  • 2 pounds pork loin, trimmed
  • 1 1/2 teaspoons fresh rosemary, chopped
  • 1 1/2 teaspoons fresh sage, chopped

Bring 3 cups of cider, salt, pepper, and coriander to a boil in a saucepan.  Remove from the heat, add the ice, and cool completely.  Transfer the brine to a large zip top bag, add the pork loin, and refrigerate for 8 hour.

When ready to cook, heat the oven to 350 degrees and line a sheet pan with aluminum foil.  Insert a cooling rack or broiler pan coated with nonstick cooking spray.  Remove pork from brine and place on the prepared rack.  Spray the pork lightly with cooking spray  and sprinkle the rosemary and sage onto the pork.  Bake for 1 hour or until the temperature registers 155 degrees.

While the pork cooks, bring the remaining 2 cups of cider to a boil in a small saucepan.  Cook until it reduces to about 1/2 cup.

Use the reduced cider syrup to carefully baste the pork twice during the last 20 minutes of cooking time.

{printable recipe}

Main Course

Flashback Friday – Notes On A Recipe Barefoot Contessa’s Beef Stew

by WendiLeave a Comment on Flashback Friday – Notes On A Recipe Barefoot Contessa’s Beef Stew

Flashback Friday

The following originally appeared on 2/9/08 at Exit 51.

Notes On A Recipe – Barefoot Contessa’s Beef Stew

As I’ve  said, I’m enjoying the fact that the current season of Barefoot Contessa is based on her new cookbook.  Watching the show with the book on my lap reminds me of those storybooks that came with records.  You listened to the record as it read you the book.  My favorite was Peter and the Wolf.  I’m telling you, somebody is missing a golden opportunity to do this with cookbooks.

peterandthewolffrontcover

Having spent the weekend with Ina…ok, she was on my tv for thirty minutes…I made one recipe and put two others into the test pile.  There is a reason that I never serve a recipe to guests until I’ve tested it.  Sometimes the dish misses the mark and needs to be tweaked.  I think the Barefoot Contessa’s Beef Stew falls into this category that I like to call Not Living Up To Its Potential.

I managed to remember that the recipe calls for the cubed beef to marinate overnight.  But Ina, why would you tell me to marinate the beef in an entire bottle of red wine if I’m only going to use 2 1/2 cups of it in the stew?  Seriously, I’m glad I read the recipe all the way through before I started because I was able to save at least one cup of wine to enjoy later.

Later, as in when it came time to wash all the dishes that you call for in preparing the ingredients.  Why wouldn’t you just use the Dutch oven you plan to cook the stew in to do your browning and sauteing and move the cooked/browned ingredients to a separate plate?  It’s easier for me to fit a large plate or bowl into the dishwasher than to hand wash my biggest frying pan.  Less is more Ina; less is more.

And speaking of less, I think next time I will try searing the beef without the flour dredge, or maybe only on half of the beef cubes.  It made the final stew too gummy and it certainly eliminated the need to add any flour to thicken things up at the end.  I had to add at least two more cups of beef broth before serving.

I love a good beef stew and I think this one certainly has potential.  But it’s just not there yet.    So if you come over to our place hoping for the Barefoot Contessa’s Beef Stew, I hope you won’t be disappointed if it’s not on the menu.

Barefoot Contessa’s Beef Stew

This is the recipe as it appears in her new cookbook.  Use your taste and sensibilities to adjust it as you see fit.  Consider scaling the recipe in half to make a smaller test batch.

  • 2 1/2 pounds chuck beef, cut into 1 1/4 inch cubes
  • 1 (750 ml) bottle red wine
  • 3 cloves garlic, crushed
  • 3 bay leaves
  • 6 ounces bacon, cut into 1 inch pieces
  • 2 cups, plus 2 tablespoons all purpose flour
  • 2 cups chopped yellow onions
  • 2 tablespoons minced garlic
  • 1 pound carrots, peeled and cut diagonally into 1 1/2 inch chunks
  • 1 pound small potatoes, halved or quartered
  • 1 (14 1/2 ounce) can beef stock
  • 1 large branch fresh rosemary
  • 1/2 cup sundried tomatoes in oil, drained and sliced
  • 2 tablespoons Worcestershire sauce
  • 1 (10 ounce) package frozen peas (not petit pois)

Place the beef in a bowl with the red wine, garlic cloves, and bay leaves.  Cover the bowl and marinate the beef in the refrigerator overnight.

Brown the bacon in a large (12 inch) saute pan for 5 to 7 minutes, over medium heat.  With a slotted spoon, transfer the bacon to a Dutch oven.  Combine 2 cups of the flour, 1 tablespoon salt, and 1 tablespoon pepper in a bowl.  Lift the beef out of the marinade and discard the bay leaves and garlic, saving the marinade.

In batches, dredge the beef cubes in the flour mixture and then shake off the excess.

In the same saute pan, brown half the beef over medium heat for 5 to 7 minutes, turning to brown on all sides.  Place the browned beef in the Dutch oven with the bacon and brown the remaining beef.  Add the second batch to the Dutch oven.

Preheat the oven to 300 degrees.

Lower the heat under the saute pan to medium low, add the onion, and cook for 5 minutes, adding olive oil if necessary.  Add the minced garlic and cook for 1 more minute.  Add the carrotts and potatoes and cook for 5 more minutes, stirring occasionally. Place all the vegetables in the Dutch oven with the beef.

Add 2 1/2 cups of the reserved marinade (discard the rest) to the saute pan and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon.  Add the beef stock, rosemary, sundried tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper.  Pour the sauce over the meat and vegetables in the Dutch oven and bring it to a simmer over medium heat.  Cover the pot and place it in the oven for 2 hours, until the meat and vegetables are all tender, stirring once during cooking.  If the stew is boiling rather than simmering, lower the oven to 275 degrees.

When the stew is done and the meat is tender, discard the rosemary branch.  Ladle 1 cup of the pan juices into a bowl and whisk in the remaining 2 tablespoons of flour.  Pour it back into the stew, stir gently, and simmer for 3 minutes, until thickened.  Stir in the frozen peas, season to taste, and serve.

Chicken, Main Course

Chicken and Lentils

by Wendi17 Comments on Chicken and Lentils

Here is how I derail my South Beach experience.  I take a perfectly fine, SB friendly recipe, and I monkey with it.  The chicken and lentils recipe that you’ll find on page 284 of Supercharged has no mention of chicken thighs.  And it certainly does not include 2/3 of a cup of Israeli couscous.  That was all my doing.

I take full responsibility…for every delicious bite of it.

Chicken and Lentils

Adapted from South Beach Supercharged

BAH Note: Regardless of whether you make the SB friendly version of this or my super special version, do yourself a favor and double the recipe from the get go.  This is one of those dishes that you enjoy more as leftovers.  So make enough to stash some in the freezer for later.

BAH Tip: If you’ve made some of those butter braised onions, substitute them for the chopped onion in the recipe.  Omit the olive oil and just begin by heating the onions and herbs in the pot.

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1/4 teaspoon each dried basil and dried oregano
  • 1 tablespoon tomato paste
  • 1 pound chicken thighs, boneless and skinless
  • 1 (15 ounce) can lentils, rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes with juice
  • 1 (14.4 ounce) can chicken broth
  • 2/3 cup Israeli couscous

Heat the oil in a dutch oven over medium heat.  Add the onion, basil, oregano, and a pinch of kosher salt and cook until the onion softens, stirring occasionally.  Add the tomato paste and cook for another 3 minutes.  Stir in the chicken broth and scrape up any bits from the bottom of the pan.

Add the chicken, lentils, and diced tomatoes.  Bring to a boil, cover, reduce the heat and simmer for 15 minutes.  Stir in the couscous and cook uncovered for another 10 minutes, stirring occasionally.