Time: 45min
Yield: 8 servings, can be doubled
Ingredients:
For pressure cooker:
1 lb dried cannellini beans
5 garlic cloves, smashed
4 T olive oil
2 tsp kosher salt
1 large sprig rosemary
1 bay leaf
1 carrot
1 parmesan rind (optional)
For garlic olive oil:
1/2 cup olive oil
2 garlic cloves, thinly sliced
dash of salt
sundried tomatoes, sliced thin
For veggies:
1 large red onion, halved and sliced thin
broccoli, rabe, or zucchini
1/8 tsp red pepper flakes
Directions:
1) In the pressure cooker, combine all pressure cooker ingredients with about 4 cups of water (need to refine this). Tie the rosemary, bay leaf, and carrot together with kitchen twine. Cook on high pressure for 35 minutes? (>30) and allow to release naturally.
2) While the beans cook, heat 1/2 cup oil in large skillet over med-high heat. Stir in the sliced garlic and salt and saute until golden. Transfer the garlic oil to a bowl for serving and add the sundried tomatoes.
3) In skillet on med-high, saute veggies with onion and more oil.
Serve with crusty bread, all drizzled with garlic oil.
Adapted from recipe by Melissa Clark.
Sunday, October 21, 2018
Tuesday, November 7, 2017
Dmitry's Borscht
4 carrots (grated)
2 medium onions (1/2 cm chunks)
6 beets with greens (roots grated, stems chopped, leaves sliced in thin strips)
1 can kidney beans
6 medium thin skinned potatoes (quartered and sliced)
1-2 T lemon juice
sour cream
dill (lots, chopped fine)
vegetable broth
olive or sunflower oil
1. Saute onions in oil in large dutch oven
2. add carrots and cook till softened a little
3. add beet roots and stems and splash in lemon juice and soften
4. add broth until doubled volume in pot (approx 5-6 cups, half broth, half water), add potatoes.
5. taste broth to ensure lemon juice is noticeable - add more if not. salt (or soy sauce) to taste.
6. bring to boil and reduce to simmer
7. simmer 10-15min until potatoes done.
8. add kidney beans and beet greens, cover, allow to wilt. stir once wilted.
9. serve with dill and sour cream
note: the lemon juice fixes the red color from the beets.
2 medium onions (1/2 cm chunks)
6 beets with greens (roots grated, stems chopped, leaves sliced in thin strips)
1 can kidney beans
6 medium thin skinned potatoes (quartered and sliced)
1-2 T lemon juice
sour cream
dill (lots, chopped fine)
vegetable broth
olive or sunflower oil
1. Saute onions in oil in large dutch oven
2. add carrots and cook till softened a little
3. add beet roots and stems and splash in lemon juice and soften
4. add broth until doubled volume in pot (approx 5-6 cups, half broth, half water), add potatoes.
5. taste broth to ensure lemon juice is noticeable - add more if not. salt (or soy sauce) to taste.
6. bring to boil and reduce to simmer
7. simmer 10-15min until potatoes done.
8. add kidney beans and beet greens, cover, allow to wilt. stir once wilted.
9. serve with dill and sour cream
note: the lemon juice fixes the red color from the beets.
Saturday, July 9, 2016
Brisket in the slow cooker
Ingredients
3 lbs beef brisket
Salt and ground black pepper
4 tsp vegetable oil
4 large onions, halved and sliced thin
3 stalks celery, diced
3 carrots or parsnips, chopped
6 garlic cloves, pressed through a garlic press
½ cup dry red wine
1 ¾ cups beef broth
1 cup chicken broth
2 T brown sugar
1 tsp tomato paste
4 bay leaves
1 tsp dried thyme
¼ cup flour
2 T cider vinegar
Instructions
1. Dry the brisket with paper towels, then salt and pepper. Brown the brisket thoroughly on both sides, in 2 tsp of oil, reducing the heat if the fat begins to smoke heavily, 8 to 10 minutes. Transfer it to a slow cooker.
2. Saute the onions, celery, and carrots in 2 tsp oil until lightly browned. Add garlic, then the wine and cook about 1 minute. Add 1 cup of the beef broth, the chicken broth, brown sugar, tomato paste, bay leaves, and thyme; bring to a boil. Transfer to the slow cooker.
3. Cover and cook (low for 8-9hrs, or high for 5-6hrs
4. Transfer the brisket to a carving board and tent loosely with foil. Set the slow cooker to high. Whisk the flour with the remaining ¾ cup of beef broth until smooth, then stir it into the slow cooker. Continue to cook on high until the sauce has thickened and no longer tastes of flour, 10 to 15 minutes longer. Stir in the vinegar and season with salt and pepper to taste. Slice the brisket thin across the grain. Serve with sauce and vegetables.
3 lbs beef brisket
Salt and ground black pepper
4 tsp vegetable oil
4 large onions, halved and sliced thin
3 stalks celery, diced
3 carrots or parsnips, chopped
6 garlic cloves, pressed through a garlic press
½ cup dry red wine
1 ¾ cups beef broth
1 cup chicken broth
2 T brown sugar
1 tsp tomato paste
4 bay leaves
1 tsp dried thyme
¼ cup flour
2 T cider vinegar
Instructions
1. Dry the brisket with paper towels, then salt and pepper. Brown the brisket thoroughly on both sides, in 2 tsp of oil, reducing the heat if the fat begins to smoke heavily, 8 to 10 minutes. Transfer it to a slow cooker.
2. Saute the onions, celery, and carrots in 2 tsp oil until lightly browned. Add garlic, then the wine and cook about 1 minute. Add 1 cup of the beef broth, the chicken broth, brown sugar, tomato paste, bay leaves, and thyme; bring to a boil. Transfer to the slow cooker.
3. Cover and cook (low for 8-9hrs, or high for 5-6hrs
4. Transfer the brisket to a carving board and tent loosely with foil. Set the slow cooker to high. Whisk the flour with the remaining ¾ cup of beef broth until smooth, then stir it into the slow cooker. Continue to cook on high until the sauce has thickened and no longer tastes of flour, 10 to 15 minutes longer. Stir in the vinegar and season with salt and pepper to taste. Slice the brisket thin across the grain. Serve with sauce and vegetables.
Serves 4+
Based on a Cook's Illustrated recipe.
Friday, January 1, 2016
Braised Greens
3 tablespoons olive oil
1 medium onion, minced (about 1 cup)
5 medium garlic cloves, minced or pressed through a garlic press (about 5 teaspoons)
1/8 teaspoon red pepper flakes
1 bunch greens, ribs removed, leaves chopped into 2-inch squares
1 cup low-sodium chicken broth
Table salt
2t lemon juice
Note: for thicker greens like collards or kale, increase cooking time by up to 10 minutes, add 1 cup water
Heat 1 tablespoons oil in Dutch oven or non-stick skillet over medium heat until shimmering.
Add onion and cook, stirring frequently, until softened and beginning to brown, 4 to 5 minutes.
Add garlic and pepper flakes; cook until garlic is fragrant, about 1 minute.
Add half of greens and stir until beginning to wilt, about 1 minute.
Add remaining greens, broth, water, and 1/4 teaspoon salt; quickly cover pot and reduce heat to medium-low.
Cook, stirring occasionally, until greens are tender:
25 to 35 minutes for kale
35 to 45 minutes for collards.
10 to 20 minutes for cabbage collards, or dino kale, or other thin greens
Remove lid and increase heat to medium-high.
Cook, stirring occasionally, until most of liquid has evaporated (bottom of pot will be almost dry and greens will begin to sizzle), 8 to 12 minutes.
Remove pot from heat; stir in half lemon juice and remaining olive oil.
Season with salt, pepper, and remaining teaspoon lemon juice.
1 medium onion, minced (about 1 cup)
5 medium garlic cloves, minced or pressed through a garlic press (about 5 teaspoons)
1/8 teaspoon red pepper flakes
1 bunch greens, ribs removed, leaves chopped into 2-inch squares
1 cup low-sodium chicken broth
Table salt
2t lemon juice
Note: for thicker greens like collards or kale, increase cooking time by up to 10 minutes, add 1 cup water
Heat 1 tablespoons oil in Dutch oven or non-stick skillet over medium heat until shimmering.
Add onion and cook, stirring frequently, until softened and beginning to brown, 4 to 5 minutes.
Add garlic and pepper flakes; cook until garlic is fragrant, about 1 minute.
Add half of greens and stir until beginning to wilt, about 1 minute.
Add remaining greens, broth, water, and 1/4 teaspoon salt; quickly cover pot and reduce heat to medium-low.
Cook, stirring occasionally, until greens are tender:
25 to 35 minutes for kale
35 to 45 minutes for collards.
10 to 20 minutes for cabbage collards, or dino kale, or other thin greens
Remove lid and increase heat to medium-high.
Cook, stirring occasionally, until most of liquid has evaporated (bottom of pot will be almost dry and greens will begin to sizzle), 8 to 12 minutes.
Remove pot from heat; stir in half lemon juice and remaining olive oil.
Season with salt, pepper, and remaining teaspoon lemon juice.
Wednesday, December 30, 2015
Strip Steaks, desiccated and seared
Ingredients:
Boneless room-temperature strip steaks, 1.5 to 1.75 inches thick, cut in half to create 8oz steaks
Kosher salt
Ground black pepper
1 tablespoon vegetable oil
Notes about meat:
Rib-eye or filet mignon of similar thickness can be substituted for strip steaks with the following modifications
If using filet mignon:
Leave steaks out on counter until they are room temperature.
Pat steaks dry with paper towel.
Season entire surface of steaks liberally with Kosher salt and pepper.
Place steaks on wire rack set in rimmed baking sheet; transfer baking sheet to oven.
Cook until instant-read thermometer inserted in center of steak registers
Heat oil in 12-inch heavy-bottomed skillet over high heat until smoking: place steaks in pan.
For each side, lift meat once halfway through to redistribute fat underneath.
Reduce heat if fond begins to burn. I also tilt the pan around during cooking if the oil is starting to stick.
Transfer all steaks to wire cooling rack and reduce heat under pan to medium.
Use tongs to stand 2 steaks at a time on their sides, producing a "steak cube."
Holding steaks together in cube form, return to skillet and sear on remaining sides until browned, about 1.5 minutes total.
Transfer steaks back to wire cooling rack set over a plate or cutting board and let rest 10 minutes, loosely tented with foil.
Serve with low-sodium pan sauce.
Boneless room-temperature strip steaks, 1.5 to 1.75 inches thick, cut in half to create 8oz steaks
Kosher salt
Ground black pepper
1 tablespoon vegetable oil
Notes about meat:
Rib-eye or filet mignon of similar thickness can be substituted for strip steaks with the following modifications
If using filet mignon:
- buying a center-cut tenderloin roast and portioning it into 8oz steaks yourself will produce more consistent results.
- increase the oven time by about 5 minutes.
- add an extra tablespoon of oil to the pan to account for leanness.
- add an extra tablespoon of oil to the pan.
INSTRUCTIONS:
Leave steaks out on counter until they are room temperature.
Adjust oven rack to middle position and heat oven to 275 degrees.
Season entire surface of steaks liberally with Kosher salt and pepper.
Gently press sides of steaks until uniform 1.5 inches thick.
Place steaks on wire rack set in rimmed baking sheet; transfer baking sheet to oven.
Cook until instant-read thermometer inserted in center of steak registers
- 90 to 95 degrees for rare to medium-rare: 18 to 23 minutes
- 100 to 105 degrees for medium: 25 to 30 minutes
NOTE: Our intent is for both flat sides to be well-browned and crusty and for the fond not to be burnt. The flat sides of the steaks shall cook for no more than 4.5 minutes total, TOPS. The last time I used this recipe, the each side was well browned in around 45 seconds. Perhaps my pan was too hot?
For each side, lift meat once halfway through to redistribute fat underneath.
Reduce heat if fond begins to burn. I also tilt the pan around during cooking if the oil is starting to stick.
Transfer all steaks to wire cooling rack and reduce heat under pan to medium.
Use tongs to stand 2 steaks at a time on their sides, producing a "steak cube."
Holding steaks together in cube form, return to skillet and sear on remaining sides until browned, about 1.5 minutes total.
Transfer steaks back to wire cooling rack set over a plate or cutting board and let rest 10 minutes, loosely tented with foil.
Serve with low-sodium pan sauce.
Tuesday, December 29, 2015
Smoking Bishop
Alcohol:
750ml sweet red wine
750ml ruby port
Sweet Citrus:
4 oranges (no wax)
Bitter Citrus: (choose one)
1 grapefruit? (no wax)
2 lemons? (no wax)
Spices:
1/2C (brown?) sugar
Whole cloves
Fresh ginger
Allspice
Nutmeg
Black pepper corns?
Heat oven to 350
Wash and stud each citrus with ~5 cloves. Place on baking sheet and roast for 60 to 90 minutes, or until citruses begin to lose their color.
Add all remaining ingredients to a saucepan and simmer.
Slice citruses in half and add juice to mixture.
Serve warm.
MAYBE:
Fry spices in 2T butter?
750ml sweet red wine
750ml ruby port
Sweet Citrus:
4 oranges (no wax)
Bitter Citrus: (choose one)
1 grapefruit? (no wax)
2 lemons? (no wax)
Spices:
1/2C (brown?) sugar
Whole cloves
Fresh ginger
Allspice
Nutmeg
Black pepper corns?
Heat oven to 350
Wash and stud each citrus with ~5 cloves. Place on baking sheet and roast for 60 to 90 minutes, or until citruses begin to lose their color.
Add all remaining ingredients to a saucepan and simmer.
Slice citruses in half and add juice to mixture.
Serve warm.
MAYBE:
Fry spices in 2T butter?
Vegetarian Black Beans
Soup:
2T vegetable oil
3 medium onions, minced
3 celery ribs, chopped medium (bean-sized)
2 medium carrots, chopped medium (bean-sized)
6 medium garlic cloves (2T), minced
5t ground cumin
1/2t red pepper flakes
6 cups vegetable broth (5 cups if using pressure cooker)
1lb dried black beans, picked over and rinsed
2 bay leaves
2T minced chipotle chiles in adobo sauce
Garnish suggestions:
cilantro, minced
red onion, minced
sour cream
avocado
1. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering but not smoking.
2. Add the onions, celery, carrots, garlic, cumin, pepper flakes, and 1/4 teaspoon salt and cook until the vegetables are softened and lightly browned, 10 to 15 minutes.
3. Transfer the vegetables to the cooker insert and stir in the broth, black beans, chipotle chiles, and bay leaves until evenly combined.
4a. In the slow cooker: Cover and cook on low until the soup has thickened and the beans are tender, 8 to 10 hours. (Alternatively, cover and cook on high for 6 to 7 hours.)
4b. In the pressure cooker: Cook on high pressure for 47min and release pressure naturally.
5. Remove and discard the bay leaves. Meanwhile, puree 2 cups of the soup in a blender until smooth, then stir back into the pot.
6. Stir in the cilantro, season with salt and pepper to taste, and serve.
2T vegetable oil
3 medium onions, minced
3 celery ribs, chopped medium (bean-sized)
2 medium carrots, chopped medium (bean-sized)
6 medium garlic cloves (2T), minced
5t ground cumin
1/2t red pepper flakes
6 cups vegetable broth (5 cups if using pressure cooker)
1lb dried black beans, picked over and rinsed
2 bay leaves
2T minced chipotle chiles in adobo sauce
Garnish suggestions:
cilantro, minced
red onion, minced
sour cream
avocado
1. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering but not smoking.
2. Add the onions, celery, carrots, garlic, cumin, pepper flakes, and 1/4 teaspoon salt and cook until the vegetables are softened and lightly browned, 10 to 15 minutes.
3. Transfer the vegetables to the cooker insert and stir in the broth, black beans, chipotle chiles, and bay leaves until evenly combined.
4a. In the slow cooker: Cover and cook on low until the soup has thickened and the beans are tender, 8 to 10 hours. (Alternatively, cover and cook on high for 6 to 7 hours.)
4b. In the pressure cooker: Cook on high pressure for 47min and release pressure naturally.
5. Remove and discard the bay leaves. Meanwhile, puree 2 cups of the soup in a blender until smooth, then stir back into the pot.
6. Stir in the cilantro, season with salt and pepper to taste, and serve.
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