Gotham Gal

Homemade Chipolte Dinner

Josh and his friends are huge fans of Chipotle.  They probably eat there a few times a week.  I admit I had not had a bite of the burritos until last week when Josh brought one home.  Pretty good. 

So the week while we were out skiing I decided to attempt to make one of those burritos.  Certainly not light in calories but pretty damn good.

Chicken, corn salsa, guacamole, lime rice, black beans and a little sour cream rolled up into a big soft tortilla.

 

Corn salsa:

5 cups of frozen corn ( that’s what I had )

2 large green jalapenos chopped

½ cup cilantro chopped

2 Tbsp. lime juice ( more if you want )

1 red onion chopped

kosher salt

Mix together

 

Hot Sauce:

I only had a 28 ounce can of whole tomatoes so I used that.  ½ tsp. chili powder

3 Tbsp. chopped cilantro

½ red onion chopped

juice of a lime and a fresh lemon

kosher salt

Puree in a blender and put in a refrigerator until ready to use.  The flavors will get better.

 

Guacamole:

8 soft avocados

1 red onion chopped

½ cup chopped cilantro

2 fresh squeezed limes

I only had a 28 ounce can of tomatoes so I took out the whole tomatoes, chopped them up and put them in.  It worked.

 

Chicken Marinade:

I used 6 whole boneless skinless chicken breasts for this.

This should sit for a few hours if not overnight.

2 ounces of big dried chilis (I set them in hot water to get soft first)

1 – 7 ounce can of chipotle peppers in adobo sauce

4 tsp. cumin ( I only had seeds so that it what I used)

4 Tbsp. dried oregano

2 red onions chopped

½ cup of vegetable oil ( I only had olive oil so that is what I used)

4 tsp. kosher salt

2 tsp. black pepper

Put all the ingredients in a blender and puree. I stabbed the chicken breasts and then poured the marinade over them.

Refrigerate.  Take out of the fridge and grill before serving.

Cut into small pieces and serve.

 

Rice:

I used brown rice but I would have preferred white but again that was all I had.  Once the rice is done take a few limes and squeeze in the rice and mix.  Makes a nice touch.

 

Black Beans:

2 cans of black beans drained

1 – 7 ounce can of chipotle peppers in adobo sauce

lots of salt

I put this into a deep frying pan and brought to a boil and then down to low.  I realized that the chipolte peppers were insanely hot and I started to take them out obviously leaving in the sauce.  Then I let the beans just hang out on the stove for an hour or so until the flavors melded. 

 

Take a look bit of everything and put into a big soft tortilla.  Wrap it up and dig in.  I don’t see making this often in the future but Josh seriously gave it the nod.

 

 

 

 

Eggplant and Chicken Parm

This is not something I ever make but when you are at 9000 feet with a hungry crew, it just seemed the right thing to do. 

Lots of steps but worth it.  The key is getting one of those tin pans that they sell at the grocery store so when it is over, it is literally over.  I made the eggplant and the chicken at the same time.  Just using different pans for browning so everything was separate.  One of these feeds 10 easily.

2 28 ounce cans of whole tomatoes

4 Tblsp olive oil

Kosher salt

4 eggplants sliced across

6 whole boneless skinless chicken breasts split

4 cups panko (mix with paprika, salt, pepper, oregano to season)

10 eggs

3 cups flour

2 lbs. fresh mozzarella

8 ounces grated parm cheese

Basil leaves - a handful cut into thin slices

Take the cans of tomatoes, olive oil and ample kosher salt and puree in a blender.  Set aside.

Set oven to 350.

Cover two separate (if you are doing both at once) non-stick pans with olive oil.  I actually used one that was not non-stick.  Just easier for cleaning when it is non-stick. Heat the oil.

Dip the pieces of eggplant or chicken in the flour, then the egg batter and then the panko mix.  Put in the olive and brown on both sides.  When each piece is done put on a rack over paper towels to drip. 

When all the pieces are browned put together the pans.  Cover the bottom with eggplant or chicken, douse with 1/4 of the tomato sauce ( if you are making both at the same time) then cover with pieces of mozzarella and shake some parm over the top and a few basil leaves.  Do it again and if you have eggplant left over cover that on top with some tomato sauce.  Same goes for the chicken.  It really doesn't matter.

Bake for an hour and then set aside for about 10 minutes to cool.  Slice and serve.  Perfect for the next day on a roll. 

 

 

Asian Pork and Vegetables

I am so happy to be back in my kitchen.  I saw this recipe in Food & Wine a month ago and finally got to make it.  Remember you must brine the pork over night.  Good thing I read it the night before.  Super simple and delicious. 

 1 6 lb. bone-in pork loin

 1 1/2 cups mirin

1 1/2 cups soy sauce

4 ounces ginger cut into thin slices

2 Tbsp. crushed red pepper flakes

1 orange sliced thin

2 Tbsp. toasted sesame oil

8 cups cold water

Pour all the ingredients over the pork and marinate over night.  Before cooking, take the pork out of the marinade and let it come to room temperature.  In the non-stick baking pan you will use to roast the pork cover the bottom lightly with vegetable oil.  Heat it up on the stove and then brown the pork roast.  Once it is browned just let it stay in that pan and transfer it to a pre-heated oven at 350 degrees.  When the meat is at 135 degrees it is done.  It took me about an hour and 20.  Let the pork sit for about 10 minutes before slicing.  I took the entire pork off the bones and then sliced the bones separately like pork ribs. 

I also made some roasted vegetables.  I basically took whatever I had in the refrigerator.  Some vegetables were roasted, some I pan fried (with olive oil and kosher salt). Then I mixed it all together with an Asian inspired dressing and heated it up before serving. 

Brussell Sprouts - pan fried

Golden Beets - roasted in tin foil, peeled and then diced

Small eggplants cut in half - pan fried

Carrots - roasted and then cut into pieces

Parsnips - roasted and then cut into pieces

Dressing:

2 Tbsp. Sesame oil

2 Tbsp. soy sauce

3 Tbsp. rice wine vinegar

2 Tbsp. vegetable oil

1 Tbsp. grated ginger

Shot of hot sauce

juice of one fresh lime

Homemade Snickers Bars

I learned so many lessons making these bars.  Most of them I knew but always good to be reminded for future cooking projects. 

Here are the ingredients:

1 cup marshmallow cream (like fluffer-nutter)

1 1/2 cup creamy peanut butter (like Jif or Skippy - nothing fancy)

1 cup caramels (I actually made my own caramel because I couldn't find caramels)

1 cup peanuts

2 cups melted chocolate (a really good chocolate)

Line a pan that has sides with tin foil (cookie pan). 

Mix together the marshmallow cream with the peanut butter.  Spread this across the pan on top of the tin foil.  It should be about 1/2" thickness.  Let this get hard in the freezer for about an hour.

Melt the caramels and then add in the peanuts.  Very very quickly pour this over the mixture from the freezer.  This mixture gets hard quickly and you need to spread it over marshmallow/peanut butter mixture.  Again about 1/4-1/2" thickness.  Put this back in the freezer until hard.

Once this is firm then take it out of the freezer and cut into bars.  Put back in the freezer.

Melt the chocolate over a really low heat.  Here is the key, use good chocolate.  Chocolate chips are made out of chocolate that has a waxy component and when you melt it and dip stuff into it, it just does not work.  I tried it and tossed it out.  Kind of makes me think about the type of chocolate I will be using going forward for my good old basic chocolate chip cookies.  Might have to start buying bars of really good chocolate and chopping it up into pieces.

Once the chocolate is melted, dip the bars into the chocolate and make sure it is completely covered, put on a piece of parchment paper to dry.  Once you have finished all the bars then put in the freezer to harden.

About 15 minutes before serving, take the bars out of the freezer.  This is definitely a major project but certainly fun and tastes good!

Apple Pie

I made two apple pies on Saturday for a dinner party.  I find that the most difficult part of making a pie is the crust.  I went with a classic pate brisee but based on the humidity, the amount of water that the crust took, and other variables makes each crust a little different and sometimes more difficult to work with.  Bottom line, making a pie is hard work. 

The key to an apple pie, IMHO, is sauteing the apples and letting them cool a little before putting them into the pie.  That way the apples are a little bit soft before baking. 

Crust:

2 1/2 cups flour

2 sticks cold unsalted butter cut into small pieces

1 tsp. kosher salt

1/4 cup really cold water

In a Cuisinart (makes life easier) add the flour, salt and butter.  Pulse until the flour gets crumbly.  Then add the water and pulse until the dough begins to shape.  Sometimes it is wet but doesn't come together but it will once you use your hands to make a ball.  You don't want to over pulse the flour once the water has been put in.  It is ok to overpulse with the butter and salt mixture.  Take the dough out and separate it.  Make a ball with each section and wrap with plastic wrap.  Put in the refrigerator for a few hours.  Then roll it out between parchment paper (makes for less mess) and make your pies.

Apples:

8 large apples of your choice (I prefer to mix it up with a few different varieities that are crisp) - peeled, cored and cut into 8/10 slices

1 cup white sugar

1 tsp. kosher salt

2 tsp. cinnamon

1 tsp. ground cardamon

1 tsp. ground coriander

1 stick unsalted butter

fresh lemon juice

1/4 cup flour

In a large saute pan melt the butter.  Add the apples, sugar, salt, cinnamon, cardamon and coriander.  Saute for about 5 minutes over a medium heat.  Add the flour and mix until the flour is completely incorporated for about 2 more minutes.  Squeeze half a lemon over the top for taste and stir.  Turn off the heat and let this sit for about 10 minutes to cool.

Put the apples into the pie pan that already has the crust on the bottom.  Put the crust over the top, seal.  Brush with egg whites and cut a slit on top and make a few fork pricks.  Bake at 375 for about 40 minutes or until the crust is browned. 

Serve warm with ice cream. 

Broccoli Rabe with Sweet Sausage Pesto

The pasta at Perla is killer.  I do love pasta but rarely eat it.  These days I am attempting to make more meals that work for Josh in particular.  The kid needs calories.  He does not need my low fat meals. 

The recipe in the paper last week was for the Orecchiette with Sweet Sausage and Broccoli Rabe Pesto ( used a different pasta).  One of my absolutely faves from Perla.  Much to everyones  dismay I have actually eaten an entire bowl myself.

I made the recipe and needless to say…Josh was thrilled.

 ½ lb. broccoli rabe – stems trimmed off and tossed

¾ cup freshly grated Parmigiano-Reggiano

1 cup finely chopped fennel bulb

1 cup finely chopped Vidalia onion

1 lb sweet Italian sausage, casing removed

2 cups chicken stock

In a large pot of salted boiling water add the broccoli rabe and cook about 5 minutes until tender.  Drain and place in a large bowl of ice water to cool immediately.  Drain and squeeze dry.  Put in a food processor with 6 tablespoons olive oil.  Pulse until it comes together.  Fold into a bowl with ¼ cup of Parmigiano-Reggiano cheese.

In a large sauté pan, cover the bottom with about 4 tbsp. olive oil.  Add the fennel and onion, sauté until soft.  Add the sausage and mash it into a fine crumble.  Cook until the sausage is no longer pink.  Add the chicken stock and bring to a boil and cook until the stock is almost but not completely evaporated.

Transfer this mixture to the food processor and pulse until finely ground.  Return this to the pan and fold the broccoli rabe into this.  Set aside.

Boil up the pasta until al dente.  Drain the pasta and keep about ½ cup of the pasta water.   Put that pasta water into the pesto mixture and reheat.  Now add the cooked pasta until evenly coated.  Fold in the remaining ½ cup of cheese.  Check if you need a little salt and pepper…and serve.

I am making this again very very soon.

 

 

 

 

Brisket for the Holidays

I make pretty much the same meal every year for Rosh Hashanah.  We make the same thing for Yom Kippur, Passover and Thanksgiving too.  Something comforting about it. 

Here is my brisket recipe.  I am making it this morning.  I have been doing the slow cook these days.  Set the oven to 280 and let it cook for 8 hours.

1 5/6 lb. brisket
3 medium/large spanish onions, sliced
3/4 large carrots peels and cut into slices
couple bottles of your favorite barbecue sauce
1 can of chicken broth - about 2 cups.
salt, pepper and paprika

Preheat the oven to 350 degrees. Use a large dutch oven pot. Salt, pepper and paprika the brisket. Layer the bottom of the pan with 1/2 the onions and 1/2 the carrots. Put the brisket on top of this. On top of the brisket spread the rest of the onions, carrots. Take your favorite barbecue sauce. I prefer Bone Suckin' Sauce which I buy in 1/2 gallon sizes. Pour the barbecue sauce over the brisket until is it almost covered. Take the chicken broth and pour on top. The meat is braising so make sure it is pretty much covered in liquid.

When the brisket is done, you can easily cut into the meat but it is not falling apart, yet. Take the brisket out, slice it against the grain and put back into the pot. At this point, I generally just leave it on the stove. Sometimes I throw par-boiled whole potatoes in that slowly continue cooking from the heat in the pot. Then, reheat before serving in the oven.

Enjoy!

Blueberry Pudding Cake

Emily bought one of the new Gourmet magazines that has printed a group of old recipes.  This one is from July 2005. 

• 1/3 cup plus 1/2 cup sugar
• 1/4 cup water
• 1 tablespoon fresh lemon juice
• 1 teaspoon cornstarch
• 10 oz blueberries (2 cups - you can use frozen)
• 1 cup all-purpose flour
• 1 3/4 teaspoons baking powder
• 1 teaspoon salt
• 1 large egg
• 1/2 cup whole milk  ( I used 2% milk )
• 1 stick (1/2 cup) unsalted butter, melted and cooled slightly
• 1 teaspoon vanilla

Preheat oven to 375.  Butter a 9" square pan.

Stir together 1/3 cup sugar with water, lemon juice, and cornstarch in a small saucepan, then stir in blueberries. Bring to a simmer stirring occasionally for about 3 minutes. Remove from heat.

Whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl.

Whisk together egg, milk, butter, and vanilla in a large bowl, then add flour mixture, whisking until just combined.

Spoon batter into baking pan, spreading evenly, then pour blueberry mixture evenly over batter (berries will sink). Bake until a knife inserted into center of cake portion comes out clean, 25 to 30 minutes. Cool in pan on a rack 5 minutes.

With vanilla ice cream, you kind of can't go wrong. 

 

Carrot Cake

I love carrot cake.  The first time I ever had carrot cake was when I went to visit a camp friend outside Philly.  We went into Philly for the night and had dinner at the Commissary.  Not sure it even exists still but that carrot cake was one of the best things ever.  Years later I found the recipe which called for two not one but two boxes of powdered sugar.  No wonder it was so good. 

Emily made a killer carrot cake for Fred's bday.  She got the recipe from Smitten Kitchen. 

2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
2 cups sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots

Preheat oven to 350. 

Butter 2 9" cake pans and cover the bottom with parchment paper.

Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots. 

Divide the batter between the prepared pans, and bake the layers for about 40 minutes each.

Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup

In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.

Frost the top of one cake, place the other cake on top. Frost the sides and top.   Refrigerate the cake until you serve it.  The frosting gets soft.

 

Eggplant Chutney

Saw this recipe in the NYTimes Dining Section this week.  Simple and delicious. 

Here is my take:

4 eggplants cut into small cubes

2 red onions chopped

9 Tbsp. dark brown sugar

3/4 cup cider vinegar

1 cup fresh chopped cilantro (optional)

kosher salt

In a large sauce pan cover the bottom with vegetable oil.  Once the oil gets hot add in the onions.  Stir on a medium heat until they are softened.  Add the rest of the ingredients (except the cilantro) and a few dashes of salt.  Stir over medium heat until the vinegar has been absorbed.  Then continue cooking over a medium low heat and the eggplant will begin to stick to the bottom.  Then it is done.  Add the cilantro, more salt for taste and serve.  This can definitely stay in the refrigerator for a few days too.  Perfect side dish.