Herbs

Cooking Damn Delicious’ One Pot Sausage Pasta

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dd one pot pasta 1

This post might look a little different because of the lack of photos, but I just had to write about Damn Delicious’ One Pot Pasta. Usually, wen I forget to fully document my food photographically, I’ll wait until the next time I make it to write a post, but this one, which turned out to not go quite as planned, was just too good to hold off on.

When I first came upon this recipe, it popped right off the page because of its seemingly simple nature. Throw several tasty things into a pot with some water and come out with dinner AND a limited number of dishes to clean? Yeah, I’m down with that.

Ingredient-wise, I followed the directions as written. For the sausage I went with Smithfield Hickory Smoked Sausage, Ronzoni Garden Delight Fettucini pasta and a mix of red and orange cherry tomatoes. With everything, I got to chopping and throwing into the pot, following the recipe as written. It was after everything was in the vessel that I mixed things up a bit. The recipe calls for 4.5 cups of water, but that didn’t come close to covering the pasta. I wasn’t clear if it should or not, but I went with the former and about doubled the amount of water.dd one pot pasta 2

All that extra water upped the amount of time I boiled it all. I’m not sure what the final amount of time wound up being, but it must have been around an hour because my wife and I went to our lawyer’s office to sign the contracts on the house we’re buying. By the time we got back it had finally thickened but was looking for like soup than pasta. Still, I wasn’t sure how the pasta would hold up, so I pulled it off the stove and we ate it with spoons instead of forks.

I’m not sure if the meal would have turned out this way anyway, but the first thing I thought when I took my first bite was, “This tastes like fancy Spaghetti-Os with hot dogs!” I used to eat Spaghetti-Os all the time as a kid and this reminded me of that, but much fresher and better. The cherry tomatoes and basil joined together to make a surprisingly sweet sauce that mixed well with the smoked sausage and everything else. I will definitely be trying this one again, but follow the recipe more directly to see how it turns out.

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Cooking Giada de Laurentiis’s Naked Spring Rolls

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While my attempts to make Giada de Laurentiis’ Thai Curry might not have netted the best results, I will say that I had much more success her recipe for Naked Spring Rolls which were both part of the same Thai-themed episode of her Food Network show. It also happened to be a super simple and delicious recipe to put together.

The sauce in the recipe was really easy to put together and doesn’t need much in the way of commentary. I will say that it was tangy and delicious thanks to the combination of lime juice and fish sauce. To augment the dish, though, I also decided to make some sriracha mayonnaise. For this I just squeezed about two teaspoons of the hot sauce into the remaining homemade mayo I had in the fridge after making Banging’ BLTs and Lemony Tarragon Chicken Salad which was about a 1/4 of a cup. The only change I made in the recipe was swapping out agave (which I didn’t have on hand) for honey.

With the condiments created, I got to work on the actual spring rolls. As with every other kind of meat, I started out with whole, partially frozen pieces, cut them up and ran them through the meat grinder. Since I was already getting the grinder out, I figured I’d try running the carrot and shallot through there too. It worked pretty well, but there was an intense, tear-jerking blast as the shallot went through. All that went into one big bowl with the other ingredients which got wrapped in plastic and sat for the required 20 minutes.

After that point, I looked at the mixture and realized it was not going to stay together in the oven. So, I grabbed the two ends from our latest loaf of wheat bread, rubbed chunks between my hands to create tiny crumbs and mixed it all together with my hands. I got 15 of the spring rolls out of this and put the foil-wrapped pan under the broiler.

I served these with lettuce leaves, though they’re not super necessary. I dug how this meal came together, but my wife loved it, saying it was one of her top five favorite things I’ve cooked. I’m not sure if I’d go that far, but I am a big fan of this dish. It worked really well for us as it was, but could also make for a great party food (if made smaller) or a delicious sandwich. In fact, my only complaint was that the thinner sauce didn’t stick to anything which bummed me out because it was so delicious. If this was a sandwich, though, you could pour that sauce right into the bread to infuse that flavor! Dang, that idea’s so good it makes me want to start a food truck (not that it would take that much cajoling to do that anyway).

Cooking Feed Me Phoebe’s Lemony Tarragon Chicken Salad

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It’s hot as heck here in New York, so you know what that means: time to look for new chicken salad recipes! Feed Me Phoebe has become a new favorite food blog with lots of interesting dishes. Since I hadn’t exploited the site for chicken salad recipes, it was the first to pop into my mind. My mom actually makes a tarragon chicken salad that I really like, which is why I chose this one for Lemony Tarragon Chicken Salad.

I fully intended to follow the recipe and pick up a rotisserie chicken like the recipe suggests, but my daughter and I ran to the grocery store early and there weren’t any available yet. So, I grabbed some chicken breasts and gave them the ol’ olive oil-salt-pepper treatment and cooked them up on the cast iron.

While the chicken cooked I made the dressing which was super simple. Earlier that week I had made some mayonnaise to go along with the Bangin’ BLTs and used that when putting this meal together. This was all part of my menu master plan for the week. I love homemade mayo because it’s so awesomely rich, but it doesn’t last a super long time, so if you’re not a sandwich fiend, it might make sense to have a chicken salad recipe or something that will use up a good portion of the delightful condiment in line for that same week. In other words, don’t waste all that goodness!

With the dressing made, I got to chopping up the herbs and veggies. For the tarragon, I turned to our mini herb garden — look for a mini-post on this down the line  —  golly that’s a unique, bright and bite-y flavor. I also threw in a few diced pieces of celery because I’m used to that in chicken salads and had a few sitting around.

I went with a really small, cube-y dice for the chicken on this. My wife noted that it didn’t stay on the bun very well, so you might want to go with a larger chop. I wasn’t quite sure how far the two chicken breasts I had allotted for this meal would go, hence the smaller cut.

For serving purposes, I didn’t go with the lettuce leaves as mentioned. I intended to, but while walking through the grocery store, I stumbled across some pretzel buns and thought they’d go really well with this cool, tangy dish. I topped the chicken salad with some fresh, clean spinach and was good to go.

Cooking Smitten Kitchen’s Chicken Pho

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In a strange twist of fortune, I made one of my favorite meals in ages on a day I didn’t feel like taking pictures. A few weeks back, I saw Smitten Kitchen’s new recipe for Chicken Pho and was instantly interested in giving it a shot. I remembered seeing something on this Vietnamese soup on a travel food show, most likely an episode of Anthony Bourdain’s No Reservations and have been interested in trying it ever since.

At first, I was a bit skeptical because I have an aversion to working with full chickens. They just seem like so much work. But my intrigue trumped my laziness and I spent one day a few weekends back following this recipe very closely. The only ingredients I didn’t include were sprouts and black cardamoms because I couldn’t find them at my grocery store. I even bought some star anise and used about five of them for my broth. I can’t quite remember the exact measurements I used for cinnamon, coriander seeds, fennel seeds or ground cloves, but I think I was in the teaspoon-per arena.

With those few variables in place, I followed the recipe by charring the onion and ginger on my gas stovetop, let the stock cook for several hours and got as much chicken off the bones as possible. I wish I was a better food writer to properly explain to you how good this broth turned out. It had so much depth of flavor thanks to the combination of sweet, salty, tangy and even a bit of sour that I wanted to eat it all day. You throw in some well cooked chicken, rice noodles, crispy fried shallots (which I should have cooked a bit longer as mine didn’t get too crispy) and the rest of the garnishes and you’ve got one of the best, most unique meals I’ve made in a very long time.

Cooking Heirloom Tomato Caprese

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Is it pretentious to talk about buying heirloom tomatoes? I know they have a much richer depth and variety of flavor than your average reds found in the grocery store, but for some reason, every time I think about them, I picture a snooty chef in one of those funny hats or a mustachioed hipster sporting jodhpurs and old timey airplane goggles. Is this some kind of reverse engineered attempt by Big Food to paint local produce in a bad light? Or maybe me just being weird? Probably a little bit of both, but mostly the latter.

Anyway, last week, my wife, daughter and I got some lunch in New Paltz and walked around for a bit. Afterwards, we stopped at one of our favorite farm stands and walked away with a bag of super sweet peaches, crisp green beans and a variety of heirloom tomatoes. I hadn’t figured out the week’s menu at that point, but as you can imagine, I decided to base two separate meals around the colorful fruits masquerading as veggies.

Since I really wanted to showcase the tomatoes, I decided to make caprese and came across a recipe on Food Network’s website that happens to have been submitted by Joe and Jill Biden. Huh. Anyway, this was an incredibly easy preparation with no cooking aside from the pasta which, of course, I got working on first.

With the water on the stove, I got the garlic, lemon juice, shallot and olive oil together. After that, I got to chopping tomatoes. As you can see in the photo I was working with some redish-purple ones, a yellow one and a few green ones. The red ones were pretty sweat, though not overly so while the greens were a bit tangier (one was a little less ripe than I thought and actually had a green pepper quality to it) and the yellows were in the middle. Then the tomatoes went into the olive oil mixture and when the pasta was done, that joined the party along with the mozzarella, some chopped basil (from our herb garden) and some lemon zest. And that’s it! Easy caprese. Yeesh, sorry about that one .

So, was this dish transformatively better thanks to the use of heirloom tomatoes? It would probably be pretentious to say, “Yes, of course!” while twirling my hipster mustache. I’ve mentioned before that I don’t really know how advanced or developed my pallet is, but I do know that there was a lot more going on flavor-wise thanks to their inclusion. Everything I mentioned above came through in the dish which made for a really fresh meal that was perfect on yet another hot end-of-summer night.

Cooking Nigella Lawson’s Pasta With Pancetta, Parsley & Peppers

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Thanks to my lack of posting, I’ve got quite a few folders packed with images of great looking food on my desktop just waiting to find their way to the internet. Hopefully I’ll get to all of them — or at least the ones that tasted great as well — but in the meantime, I wanted to make sure and write about the recipe for Pasta With Pancetta, Parsley & Peppers from Nigella Lawson’s Nigella Kitchen (page 194). This recipe is not only wildly easy to put together but also doesn’t require too too much work and has really tasty results. The only recipe note I’ll make is that I doubled the recipe to serve four instead of two.

As far as prep goes, this one’s super easy. You get your water-for-pasta on the burner and then start cooking the pancetta in oil. Once those are nice and cooked, you throw in the red pepper flakes (I probably cut the amount down because we’re not great fans of RPF), lemon zest, lemon juice, a few tablespoons of water. While that cooked I took Nigella’s suggestion and drained the jars of roasted red peppers with a strainer and then used my kitchen scissors to chop them up into little pieces (you could also throw them in a small food processor, Magic Bullet or what have you).

After the lemony mixture cooked with the pancetta, I tossed in the peppers as well as half the parsley. As the pasta was getting close to done I fished out a cup of pasta water (I always just use my Pyrex measuring cup with a pour spout on the end of it for this). When the pasta was finally done, you drain, toss with the pepper-lemon-pancetta sauce and add in the last of the parsley. Bingo bango, you’ve got dinner.

The recipe is very simple, but it’s actually got a lot of complexity to it as the saltiness of the pancetta mixes with the acidic lemon juice and the sweetness of the roasted peppers and the crunchy bitterness of the parsley. That’s a lot going on with each ingredient really pulling its weight. I think I’ve made this recipe two, maybe three times since getting the book back in December, so it’s become a pretty big, easy favorite that I think will actually be a pretty easy one to make when it really starts heating up this summer.

Forgotten Food: Bobby Flay’s Curry Marinated Fajitas With Avocado Crema & Pickled Roasted Peppers

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It’s really a shame that I remember next to nothing about making this trio of Bobby Flay recipes I came across in Good Housekeeping: Red Curry-Marinated Skirt Steak Fajitas, Pickled Roasted Peppers and Acocado Crema. For one thing, they look pretty good — and I’m sure they were, I just can’t remember — but I do remember this meal taking a good deal of work to get made. From looking at the recipes again, I remember roasting the peppers and getting them in the pickling liquid and also getting the steak into the marinade so it could sit for a while. I want to say I did most of this the night before, but it’s more likely that I had a bit of a slow day at work and did all this around noon.

I didn’t want to let these photos go to waste because I like how colorful they are. It looks like I had a bit of trouble getting the steak to the right done-ness so I cut it into smaller pieces and cooked it in a pan separately. Not the most elegant fix, but it worked. I do remember the tangy pickled peppers being a lot of fun. While I’m bummed I don’t remember much of how this meal turned out, I’m glad I wrote this post because it reminded me of it so I can give it another try. Maybe this summer!

Making Nigella Lawson’s Toad In A Hole

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How can you not at least stop and read a recipe called Toad In The Hole? That’s what happened to me while looking through Nigella Lawson’s Nigella Kitchen and landed on page 452 (you can also check it out on her website here). I saw the picture of an overflowing bread-thing, then read the name and was already in even before I discovered the main protein in the dish is sausage!

The beauty of this recipe is how simple it is. You mix up the batter ingredients and then cook the sausage. Instead of getting sausage in cases, removing them from the cases and then making patties, I simply bought the loose variety and cooked it without forming in the pan. Once that was all done, the batter got poured in and the whole pan went into the oven. Bingo bango.

While that cooked, I whipped up an onion gravy the recipe of which was on the same page but doesn’t seem to be on her site. All you need to do for this is cook two finely sliced onions in oil for 10 minutes before adding two teaspoons of sugar and letting cook for another 3 minutes. At that point, add in four teaspoons of flour, two cups of beef broth and a few glugs of red wine (I had merlot).

As Lawson says in the intro to the recipe, this makes for a perfect weekend meal because it doesn’t take too much work and it’s super filling, rich and tasty. I liked how the loose sausage really integrated into the entire bread aspect of the dish and would recommend going for that if you’re trying the recipe. I like sausage patties for breakfast, but if you want the best distribution, try loose.

Cooking Baked Haddock & Vegetables

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Baked Haddock & Vegetables Incredients
Vegetables Chopped, Herbs Mixed
Pre-Baking
Baked Haddock & Vegetables

Hey gang, sorry about the incredibly long delay in posts. Two weeks back we headed back home for a wedding and vacation with my folks. I set up a few posts to go live then, but not a ton. We got back last week, but I was swamped with work, meaning the blogs fell to the wayside a bit. But I missed it and you dear readers, so here I am, back in action. I’m hoping to make up for lost time this week with a few extra pieces.

Anyway, I was looking for a fish recipe and came across one for Baked Fish & Vegetables in Best of the Best Recipe Hall of Fame Fresh From The Market Cookbook on page 150 in the book. It was hot and I didn’t want to do a lot of work, so this recipe was pretty perfect. For the fish, I went with haddock and got to work.

The majority of the work on this one is spent cutting up carrots, green onions and celery, cleaning mushrooms and then mixing up a combination of pepper, paprika, oregano and thyme. After getting everything ready, you clean off the fish, put it in a baking dish, mix in the herbs and vegetables and pop in a 450 degree oven. What 45 minutes and you’re ready to eat.

I’m a big fan of mushrooms and soups, so I loved how this fish smelled when it came out of the oven. I was a really delightful smell. I think when I mixed the herbs in, I had put the veggies in first and it didn’t quite get to the fish which was a little bit of a bummer. However, the vegetables were flavorful and partially made up for it. I think if I make this again, I’ll use some more fresh herbs and maybe a few other spices, but it’s a great base for a simple fish dinner.

Cooking Smitten Kitchen’s Cold Rice Noodles With Peanut-Lime Chicken

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Peanut Dressing Ingredients
Squeezed Limes
Blender Ready For Action
Peanut Dressing
Dipping Sauce Ingredients
Dipping Sauce All Whisked Together
Dipping Sauce, Chopped Chicken Breasts & Peanut Sauce
Chicken In Marinade
Rice Noodles, Carrots, Cucumber & Herbs
Chicken Broiling
Cold Rice Noodles With Peanut-Lime Chicken Station
Cold Rice Noodles With Peanut-Lime Chicken Plated

I’m not kidding when I say that Smitten Kitchen’s recipe for Cold Rice Noodles With Peanut-Lime Chicken is the best thing I’ve made in a long time. I was immediately drawn to the dish when I first saw her post it, but didn’t get around to actually making it until last night. That’s right, while most of these posts are about dishes I made the previous week, I loved this one so much that I had to move some things around so I could write about it today.

The only changes I made to the recipe was that I omitted the chilies from the dipping sauce and went with chicken breasts instead of thighs because that’s what we prefer. That’s it. I went exactly according to detail for the rest of it. Since there are so many different components to this dish, I decided to work on it throughout the day. I had some time around 2PM, so I hopped in the kitchen and put together the two sauces. For the peanut one, this was a simple matter of pouring the correct amounts of fish oil, soy sauce, sesame oil, rice vinegar, peanut butter and lime juice in a blender along with some ginger. Hit a button and you wind up with a wonderful salty, citrucy peanut buttery sauce that I want to put on everything from sandwiches to ice cream.

The dipping sauce was even easier, especially because I didn’t include the chilies which would have required a bit of chopping. This was just a combination of brown sugar, fish oil, lime juice and garlic all whisked together. For the lime juice, I had bought a bunch of limes for mojitos and just decided to use them here. I found that you get about a tablespoon per lime half and used the juicer seen in the photo just to make sure I wasn’t going too crazy or coming up too short. I put both sauces in the fridge for later.

Some time later in the afternoon, I trimmed the fat from the chicken breasts and chopped them up. I realized after I did this that the recipe calls for just putting the chicken on the grill or in the broiler and then chopping later, but I like doing it this way because it gets the marinade on the maximum amount of chicken. I put the pieces in a baking dish and then mixed the marinade like the recipes says, covered that and put it in the fridge.

When it got to be my usual dinner making time of 5PM, I was really set. All I had to do at that point was broil the chicken, pick and chop mint, basil and chives from our herb garden and cut them up, then cut up the cucumber and carrots and prepare the rice noodles. The kind I got said to just cover the noodles in boiling water, so I filled my hot pot, let it get all the way to boiling and then covered the package’s contents with the steaming water in a Dutch oven. Ten minutes later, I drained the noodles and sprayed them down with cool water. For the chicken, I covered a baking sheet with foil, then spooned the chicken pieces onto it and broiled for about four minutes. At that point, I pulled the pan out, flipped the meat and put it back in for 4 or 5 minutes to finish off.

And that’s it, really. You set all the components out kind of like a taco bar so your diners can add whatever they want in whatever amounts they like. This is the kind of meal you see judges go crazy about on something like Chopped because it’s just so amazingly layered. The chicken is perfectly limey and peanuty, you’ve got the saltyness and sweetness of the dipping sauces and marinades playing off of each other. Then there’s the subtle flavor and crunch of the carrots and cukes. All of that is wonder and then you get a bit of the basil or mint in there and you’re in a whole different plane of awesomeness. I can not recommend a recipe more highly than I do this one. Everyone should make it because everyone needs these flavors dancing on their tongues.

Cooking Guy Fieri’s Bacon & Tomato Pasta

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Bacon & Tomato Pasta Ingredients
Tomato, Onion, Garlic & Bacon Chopped
Pasta Boiling, Bacon Cooking
Draining The Bacon
Onions In The Pan
Garlic, Tomatoes & Herbs
Deglazing With Red Wine
Bacon & Tomato Pasta
Bacon & Tomato Pasta Plated

Three years ago, I made Guy Fieri’s Baclon and Tomato Pasta. I know this because, I printed the recipe off from Food Network’s website and kept the paper. I don’t remember anything about that first attempt, but considering this is a pasta recipe that also involves bacon, I understand why I chose it in the first place. For this week’s menu, I decided to flip through the ol’ recipe binder, saw this one and gave it another shot.

It’s a really simple recipe, which I like. I stayed true to the recipe though I was a little short on basil because our herb garden isn’t replenishing itself as much as I’d like. Anyway, I got the water boiling and then did a bunch of chopping so I’d only have to put the right things in the pan at the right time. This made things super easy, kind of like when I cook in the wok.

You can scope out the recipe yourself to see all the steps. Like I said, it’s an easy one and it yielded a pretty tasty meal. I wish I had cooked the bacon just a little longer to get it crispier. I didn’t realize it beforehand, but going with thick cut meant it didn’t cook nearly as fast and took pretty long even to get as crispy as it did, which wasn’t a lot. I like how the red wine works in there, though I think next time I might use more tomatoes. I would like this recipe even better if it was a bit saucier. Still, I devoured it that night for dinner and again as leftovers the next day, so it’s not like I can say I didn’t like it.

Cooking Giada De Laurentiis’ Couscous-Stuffed Peppers With Basil Sauce

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Couscous-Stuffed Peppers Cooked
Sauce Ready
Peppers In The Oven
Filling The Peppers
Filling With Couscous All Mixed Up
Filling Ingredients
Couscous In Boiling Veggie Broth With Cumin
Measuring Vegetable Stock
Sauced!
Sauce Ingredients To Be Blended
Couscous-Stuffed Peppers Ingredients

With the weather much nicer last week, I thought it would be nice to eat some lighter food. I went looking around FoodNetwork.com and came across Giada De Laurentiis’ Couscous-Stuffed Peppers With Basil Sauce. It was a great decision. I only went with a very few changes because I wanted to make sure I got it right. Instead of normal couscous, I used the Israeli variety which I’d never worked with before. I think I might have also used vegetable broth instead of chicken, but it’s been a few days and I can’t tell from the shot I took measuring it out. Ah well, not a big deal.

I first set the oven to 400, got the couscous going, boiling the broth with cumin and then adding in the couscous. I wasn’t really sure how that that was going, so I wound up letting it cook longer than normal with results I wound up liking. Anyway, while that went on, I threw together the sauce (whose ingredients aren’t pictured) and then got the filling ready which was pretty simple. Once the couscous was done I added that in with the rest of the filling. At some point, I cut the tops off the peppers and then cleaned them out.

With everything ready, I put the peppers in a baking dish, added the water to the bottom and then distributed the filling amongst the edible containers. That went into the oven for almost an hour and dinner was served! By cooking the couscous longer, some of it got a little burnt and it actually tasted really great. It reminded me of an episode of No Reservations I saw where Tony was in a Middle Eastern country (I think) and one of the guys he was talking to cooked in a giant pot and said that burning parts of the food is actually important to their cooking process. That seemed to really benefit this meal and made an interesting counterpart to the feta and spinach.

I’ve made traditional stuffed peppers with ground beef, but I actually think this recipe might be more prominent in the rotation!

Condo Herb Garden

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Sorry about the lack of posts this week. I haven’t been cooking much and have been either eating out at places not exactly worth writing home about or the cans of soup we bought for Hurricane Irene prep. Anyway, I can talk about our tiny herb garden a bit. Since we live in a condo, we don’t have any ground or yard to plant anything in, but our neighbors don’t seem to mind that we’ve created this potted herb garden and placed it on our shared front porch area. I think my wife got the idea for the set-up from a Martha Stewart magazine. Even though you can see three pots, there’s actually five involved. You get a big one and then one that’s about half the size, flip the smaller one upside down and put it inside the big pot, then fill around with dirt, soil or what have you. This gives your next visible pot (the same size as the buried one) a flat spot to rest on without wobbling. Plant your herbs in the dirt as you go and you’re good! It’s basically a planting pot pyramid.

My wife handled all the herb acquisition. I think she got them either from her mom or a store like Home Depot or Lowes (that’s where we got them last year). She planted this year’s crop with her parents while I was doing something else one weekend soon after the baby was born. We’ve got basil, dill, Thai basil, Italian parsley, thyme, tarragon and mint growing. I’ve used everything a number of times in cooking, either as a recipe calls for or while riffing on something like a hamburger recipe. It’s just about time to use up what we’ve got or pick what’s left and dry it for the winter. I’ll probably grab all or most of that basil and make a bunch of pesto and maybe a few rounds of mojitos with the mint. We also have a separate pot with catnip that you can’t see, but our kitty Milo is head over heels for the stuff.

This is a good way to have fresh herbs during the warm months. I’ve also seen those inside ones you can buy, but haven’t really experienced them. Have you guys? Yet another reason I’m excited about eventually getting a house (in addition to having a bigger shower, a bigger kitchen and even the smallest office possible) is have a little garden out back to grow some veggies and herbs. That takes the whole buying local thing to a whole different level!