Monday, September 13, 2010
Pork Green Chile Chili
Friday, March 6, 2009
Chinese (American) Comfort Food
Moroccan Carrot Salad
The dressing is pretty simple:
Bluegrass Kitchen Tools
If you haven't used a Mandoline before they can be a very efficient tool in the kitchen. Consistent and uniform cutting of fruits and veggies are the main reasons to keep one around. Thin slicing and julienne cuts can certainly be done with a good knife but not nearly as quickly and precisely as with this tool. That said none of the mandolines that I've used have ever been particularly easy to clean. In addition you need to be extremely careful with the sharp blades and if you are short on storage space it could end up being a bit of a pain. So, there's my disclaimer...The good news is that in the past good mandolines have been pretty expensive at around $200 dollars for a quality model. When Cooks Illustrated did a mandoline review a couple of months ago I was excited to see the $35 "OXO Good Grips V-Blade" at the top of their list. I purchased one shortly thereafter and have enjoyed using it for various recipes like the one that follows...
Saturday, January 31, 2009
French Bistro Salad
Salad
Mesclun, Spring Mix and/or Romaine Lettuce
Cooked and Sliced Beets
Sliced Hard Boiled Egg
Spiced Pecans (recipe later)
Maytag Blue Cheese
For the Steak component I used the grilled Flat Iron from the previous post. You could also use Flank Steak, Skirt Steak or if you can find it Hangar Steak (Onglet) which is a classic French beef cut. The dressing I came up with is essentially a French Vinaigrette with quite a bit of thin sliced shallot. If shallot is not available use thin sliced sweet onion.
French Shallot Vinaigrette
1/4 cup Red Wine Vinegar
3/4 cup Extra Virgin Olive Oil
1/4 tsp. Thyme, dried
1/2 tsp. Cracked Black Pepper
1/2 tsp. Salt
3 Tbsp. Shallot, thinly sliced
1 Tbsp. Honey
1 1/2 tsp. Dijon
1 clove Garlic, minced
Combine everything but the Oil in a small bowl. Allow the mixture to rest for about 15 minutes, this will essentially start pickling the shallots taming their "rawness". Add the Olive oil in a slow steady stream while whisking to emulsify the dressing. Other ingredients you could add to this vinaigrette include: 1 Tbsp. Cornichon, 1 Tbsp. Italian Parsley, 1 Tbsp. Fresh Tarragon, 1 tsp. Minced Capers or 2 Minced Anchovies.
To serve dish out a portion of the Greens, top with Grilled Steak and drizzle with dressing. Ooh La La!
Flat Iron Steak
Basic Steak Marinade
1/2 cup Red Wine
2 Tbsp. Red Wine Vinegar
2 Tbsp. Worchestershire Sauce
4 Garlic Cloves, crushed
1 Tbsp. Soy Sauce
1/8 tsp. Crushed Red Pepper
1/4 tsp. Thyme
1/2 tsp. Rosemary
2 Bay Leaves, crushed
2 tsp. Cracked Black Pepper
1 1/2 tsp. Brown Sugar
Combine all ingredients and pour over steak. Marinate for 24 hrs. turning once.
Sunday, January 25, 2009
Asian Chicken Noodle Soup w/ Bok Choy
2.5 cups Diced Chicken, cooked