Ingredients
1 T olive oil
1 T butter
1/2 large or 1 small sweet onion, diced
2 cloves garlic, minced
1 cup vodka
1 cup chicken stock
1 can crushed or diced tomatoes (with basil if you can find it)
1 t kosher salt
1/2 cup heavy cream
Fresh basil
Directions
Over low heat, saute onion and garlic in oil and butter until soft and sweet. Add vodka and reduce by half, about 3 minutes. Add stock, tomatoes, and salt; bring to a bubble and simmer while you cook your pasta. When pasta is ready, stir in cream. Blend with immersion blender if desired. Serve with fresh basil, mozzarella, parmesan...
Friday, November 29, 2019
Smitten Kitchen Apple Cider Caramels
Ingredients
8 cups apple cider
16 T (2 sticks) unsalted butter
2 cups/400g white sugar
1 cup/220g brown sugar
2/3 cup heavy cream
1 t ground cinnamon
2 t sea salt
Directions
Boil apple cider until reduced to 1 cup. Meanwhile, prepare other ingredients and have at hand. Line a square baking pan with criss-crossed parchment paper and clip to the side, or else the paper will fall onto the hot caramel. Once cider is reduced, gently mix in butter, sugars, and cream and bring to a boil. Cook until a candy thermometer reads 252 degrees. Remove from heat and stir in cinnamon and salt. Pour into prepared dish and chill in refrigerator.
Once cool, cut into squares and wrap in pieces of parchment. Caramel gets gooey as time goes by and is almost impossible to serve by day 3.
8 cups apple cider
16 T (2 sticks) unsalted butter
2 cups/400g white sugar
1 cup/220g brown sugar
2/3 cup heavy cream
1 t ground cinnamon
2 t sea salt
Directions
Boil apple cider until reduced to 1 cup. Meanwhile, prepare other ingredients and have at hand. Line a square baking pan with criss-crossed parchment paper and clip to the side, or else the paper will fall onto the hot caramel. Once cider is reduced, gently mix in butter, sugars, and cream and bring to a boil. Cook until a candy thermometer reads 252 degrees. Remove from heat and stir in cinnamon and salt. Pour into prepared dish and chill in refrigerator.
Once cool, cut into squares and wrap in pieces of parchment. Caramel gets gooey as time goes by and is almost impossible to serve by day 3.
Wednesday, November 13, 2019
Thursday, November 7, 2019
Smitten Kitchen Asian Pork Meatballs
Ingredients
2 lbs ground pork
2 eggs
3T panko
2T fresh ginger
2 cloves garlic, minced
1T fish sauce
2t kosher salt
1 can coconut milk
2 cups chicken stock
1/4 cup thinly sliced fresh ginger
2 cloves garlic, thinly sliced
zest and juice of 1/2 lime
1T fish sauce
1t ground turmeric
1/2t white sugar
fresh cilantro, if available
Directions
Preheat oven to 425'. Combine first set of ingredients together in a medium bowl (use potato masher). Scoop with small cookie pooper on a large cookie sheet and bake for 12-14 minutes.
Meanwhile, in wok combine second set of ingredients and bring to a boil; reduce heat and simmer for 10 minutes. Add the cooked meatballs to the broth and return to a simmer, then cook for another 10-15 minutes. Serve with rice, snow peas, and cilantro if using.
2 lbs ground pork
2 eggs
3T panko
2T fresh ginger
2 cloves garlic, minced
1T fish sauce
2t kosher salt
1 can coconut milk
2 cups chicken stock
1/4 cup thinly sliced fresh ginger
2 cloves garlic, thinly sliced
zest and juice of 1/2 lime
1T fish sauce
1t ground turmeric
1/2t white sugar
fresh cilantro, if available
Directions
Preheat oven to 425'. Combine first set of ingredients together in a medium bowl (use potato masher). Scoop with small cookie pooper on a large cookie sheet and bake for 12-14 minutes.
Meanwhile, in wok combine second set of ingredients and bring to a boil; reduce heat and simmer for 10 minutes. Add the cooked meatballs to the broth and return to a simmer, then cook for another 10-15 minutes. Serve with rice, snow peas, and cilantro if using.
Tuesday, November 5, 2019
Chipotle Chicken
Ingredients
1 lb boneless, skinless chicken breasts
1/2 red onion, finely diced
2 cloves garlic
1/4 cup adobo sauce from chiles in adobo
3 T olive oil
1/2 t cumin
1 t dried oregano
1 t salt
1/2 t pepper
Directions
Blend onion, garlic, adobo, olive oil, and spices with enough water to total 1 cup sauce. Pour over chicken in a marinating bag and leave for 30 minutes to overnight. Grill on barbecue or in cast-iron pan on the stovetop.
1 lb boneless, skinless chicken breasts
1/2 red onion, finely diced
2 cloves garlic
1/4 cup adobo sauce from chiles in adobo
3 T olive oil
1/2 t cumin
1 t dried oregano
1 t salt
1/2 t pepper
Directions
Blend onion, garlic, adobo, olive oil, and spices with enough water to total 1 cup sauce. Pour over chicken in a marinating bag and leave for 30 minutes to overnight. Grill on barbecue or in cast-iron pan on the stovetop.
Chipotle Corn
Ingredients
24 oz frozen corn
1/2 cup finely diced red onion
1 finely diced bell pepper
1/4 cup minced cilantro
1 T fresh lemon juice
1 T fresh lime juice
Directions
Defrost or heat corn. Mix it all together.
24 oz frozen corn
1/2 cup finely diced red onion
1 finely diced bell pepper
1/4 cup minced cilantro
1 T fresh lemon juice
1 T fresh lime juice
Directions
Defrost or heat corn. Mix it all together.
Chipotle Rice
Ingredients
2 cups basmati rice
1 bay leaf
1 t salt
1 t olive oil
2 T minced cilantro
2 T fresh lime juice
2 T fresh lemon juice
Directions
Add rice, bay leaf, salt, oil, and 3 cups water to rice cooker. Cook on white rice setting. When rice is done, remove bay leaf and stir in cilantro and juices.
2 cups basmati rice
1 bay leaf
1 t salt
1 t olive oil
2 T minced cilantro
2 T fresh lime juice
2 T fresh lemon juice
Directions
Add rice, bay leaf, salt, oil, and 3 cups water to rice cooker. Cook on white rice setting. When rice is done, remove bay leaf and stir in cilantro and juices.
Saturday, November 2, 2019
Fettucine Alfredo
Ingredients
3 T butter
2 cloves garlic, smashed
1 cup white wine
1 1/4 cups whipping cream
1 1/2 cups grated parmesan
1 package pasta
Directions
Saute garlic in butter until softened, about 1 minute. Pour in wine, and simmer until reduced by half, about ten minutes. Slowly stir cream and simmer until thickened, about fifteen minutes more.
3 T butter
2 cloves garlic, smashed
1 cup white wine
1 1/4 cups whipping cream
1 1/2 cups grated parmesan
1 package pasta
Directions
Saute garlic in butter until softened, about 1 minute. Pour in wine, and simmer until reduced by half, about ten minutes. Slowly stir cream and simmer until thickened, about fifteen minutes more.
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