Braised Red Cabbage

I have no idea why I'm posting multiple cabbage recipes. I feel like it's an undiscovered vegetable and I actually really like it. So here's the latest -- from Cook's Illustrated

4 slices of bacon
2 shallots, minced
1 head red cabbage, cored and sliced 1/4 inch thick
1 c. water
11/4t. table salt
1 gala apple
3 T. red wine vinegar (plus extra for taste)
2 t. sugar
2 t. Dijon mustard
2 T. fresh parsley
1/4 t. pepper

Cook bacon in Dutch oven until browned and crispy (8 to 10 minutes), remove from the pot. Add shallots to the rendered bacon fat and cook until golden and slightly softened (2 or 3 minutes). Add cabbage, water and salt. Increase heat to high and bring to boil. Reduce heat to simmer, cover and cook about 30 minutes. While cabbage is cooking peel and core apple, then grate using large holes of a box grater.

Stir apple, vinegar, sugar and mustard into cooked cabbage. Increase heat to high and uncover. Continue to cook until liquid is absorbed (2 to 5 minutes). Off heat, stir in 1T. parsley, salt, pepper and extra vinegar to taste. Transfer to shallow serving bowl, sprinkle with remaining parsley and crumbled bacon. 

Roasted Cabbage with Balsamic Vinegar

 We never ever eat cabbage -- but I bought one the other day to use with fish tacos (a dish that will certainly be going into rotation). And was searching for ways to use the rest of it for dinner last night. I'd seen this little Cooking Light video on my facebook feed, but had to google the actual recipe. Delicious. We will be eating more cabbage moving forward.

Preheat oven to 425 degrees.

Core and cut cabbage into slices 

Combine 3T olive oil, 1 1/2 t salt and pepper in a small bowl

Brush both sides of cabbage slices with the mixture

Roast for 20 minutes

While cabbage is roasting combine 2t honey, 2T olive oil, and 2T balsamic vinegar in the same small bowl.

When done roasting, remove the pan from the oven and brush balsamic mixture onto one side of the cabbage.

Return to the oven and roast for another 15 minutes

When the 15 minutes is done, remove the pan, drizzel with balsamic and salt.

Amy Schumer's Husband's Potatoes

Suffice it to say, we have been cooking A TON during this pandemic. It's nice to have my daughter home and helping -- it's really brought some creative juices into the mix, for sure. We had a great time watching Amy Schumer Learns to Cook on Food Network and have tried a bunch of the recipes she watched her husband, Chris Fischer make. But the one that we keep going back to, the one that was actually requested for Father's Day this year was ASHP (Amy Schumer's Husband's Potatoes) -- they take a long time to cook but they are absolutely worth it.

Amy Schumer's Husband's Potatoes (ASHP)

Potatoes (as many as you need for your family -- I usually do one person + one extra)
Olive Oil
Salt
Garlic (2 cloves)
Mayonnaise
Paprika


Preheat oven to 450 degrees
Wash potatoes (keep skin on) and cut into bite sized pieces
Boil potatoes in salted water for about 20 minutes (until tender)

Drain and put potatoes into a bowl add olive oil (enough to coat) and generous amount of salt. SAVE THIS BOWL

Turn them out onto foil lined baking sheet(s) and pop into preheated oven

Cook for 30 minutes, then remove pan from the oven and flip the potatoes
Return to the oven for another 30 minutes

While the potatoes roast mix a dollop of mayonnaise (enough to lightly cover the amount of potatoes you're working with) and enough paprika to influence flavor without overpowering everything. Stir in grated or minced garlic. Do this in the bowl you used prior to roasting potatoes

When potatoes are done roasting add potatoes to mayonnaise mixture, stir gently to coat.

I got an instant pot for Mother's Day!

We labored over the decision of whether to get an Instant Pot or an Air Fryer, but we figured we'd start with the pot and eventually we can buy the extension that will make it an fryer. It came yesterday, and I was eager to try it out. I polled my friends and relatives for recipes, and got lots of advice, but in the end, decided to try to make (Fettuccine Shrimp Alfredo) in the Pot instead. #success! It was easy to do, very easy to clean up, and I feel like everyone liked it (what's not to like, right? cheese, cream, pasta, shrimp).




Fettuccine Shrimp Alfredo

4c. chicken broth
3 cloves garlic minced
1/4 t. nutmeg
1 lb. fettuccine
2 c. heavy cream
1 lb. shrimp
6 oz. finely grated parmigiano reggiano cheese

Pour chicken broth, garlic and nutmeg in the pot. Stir to combine
Place fettuccine (broken in half) on top of the broth mixture
Pour cream on top of the pasta
Gently push pasta under the liquid
Place the lid on the pot, move the valve to seal, cook on high pressure for 2 minutes

Once complete, let everything rest for 5 minutes, then release the steam
Carefully open the pot, and add the cheese and shrimp
Replace the lid and let everything rest again for 10 minutes (the shrimp will cook in the hot liquid)

Open the pot, pour into a serving dish and enjoy

Best.Burgers.Ever

I made these burgers following Cooks Illustrated's July/August 2020 recipe. My kitchen still smells like the burgers, and I don't think I'll ever get all the grease off the stove... but it was completely worth it. I will never make big fat burgers again.

Smashed Burgers

Sauce
2 T. mayonnaise
1 T. minced shallots
1 1/2 t. finely chopped dill pickles
1/2 t dill pickle brine
1 1/2 t. ketchup
pinch sugar
pinch black pepper

Burgers
Hamburger buns
Each burger is 4 oz ground beef (80/20 preferred)
1/4 t. vegetable oil
pinch salt
American cheese
Lettuce
tomatoes

A 28oz can with foil on the bottom
A plate near the stove
A metal spatula

Divide the beef into 2 oz. balls (not too tightly packed).
Place oil in a pan (they say not stainless steel, I used my Caphalon skillet)
Use a paper towel to rub oil into the bottom of the skillet
Heat until it smokes (about 5 minutes)
Place the balls on the pan (I could fit four in my pan)
Use the 28 oz can to press the balls flat
Put the can back on the plate (you'll need it for the next round of burgers)
Sprinkle with salt and pepper
Cook the burgers until they are about 3/4 browned on the top
Flip with the spatula and let cook about 30 seconds more
Toast the hamburger buns
Spread sauce on the bottom
Top with on patty, topped with american cheese, topped by 2nd patty
Add lettuce and tomato then top of bun

For second round, remove brown bits from the bottom of the pan
Use the paper towel again (off the heat) to wipe the pan
Repeat the process

Serve immediately

Coronavirus Cooking

Like every other family in the world, my husband and two kids are shut in and have been for the past 3 weeks. We are actually getting along quite well -- everyone in their own corners most of the day, and meeting for dinner in the evening. I have enjoyed cooking dinner almost every night. We have planned meals for at least a week at a time, and have been making it up to 10 days between trips. I've got to say, I'm kind of proud of how well it's been going.

I saw a little segment on CBS Sunday Morning where Bobby Flay talked about cooking for his family during the stay at home order. He said he made Ina Garten's Lemon Garlic Chicken and then chicken salad for lunches -- eureka! I had the recipe in an old binder of recipes I've kept for years. We had a chicken, lemons, bacon, garlic it was like Chopped in my kitchen and it was delicious.

Lemon and Garlic Roast Chicken
1 roasting chicken
Kosher salt
Ground black pepper
1 large bunch of thyme (I used dried)
4 lemons (you can get away with 3 in a pandemic)
3 heads garlic, cut in 1/2 crosswise
2 T. butter, melted
1/2 lb. sliced bacon
1 c. white wine
1/2 c. chicken stock

Preheat oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and pat the outside dry. Place the chicken in a large roasting pan. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the thyme, reserving enough to garnish (...again, a pandemic... not necessary), 1 lemon halved, and 2 halves of the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Cut 2 of the lemons in quarters and scatter the quarters and remaining garlic around the chicken. Lay the bacon slices over the chicken to cover.

Roast the chicken for 1 hour. Remove the bacon slices and set aside. Continue roasting the chicken for an additional 1/2 hour, or until the juices run clear when you cut between a leg and thigh. Remove to a platter and cover with aluminium foil while you prepare the gravy.

Remove all but 2 T. of fat from the bottom of the pan (...pandemic... use all the fat). Add the wine and chicken stock and bring it to a boil. Reduce the heat and simmer for 5 minutes or until reduced by half.



Chicken Salad
Chopped chicken (leftovers from above)
Onions
Celery
Chopped parsley

Dressing
1 c. Mayonnaise
2 t. Lemon Juice (or so)
1/2 t. Tarragon
Salt

Mix the dressing in a small bowl, fold in chicken, onion, celery, and parsley.

Shepherd's Pie

It's kind of cold and time for comfort food. My husband suggested Shepherd's Pie (which is weird because he usually doesn't like mashed potatoes OR casseroles...) but I thought the recipe he found sounded great. There was horseradish and cheese in the potatoes, and lamb, rosemary and spices in the meat part of the dish. It came together fast and was universally accepted.

1 1/2 lb. potatoes
2 T. olive oil
1 lb. ground lamb
2 carrots peeled and chopped
1 onion coarse chop
1 stalk celery chopped
2 or 3 cloves of garlic, minced
1/2 c. red wine
1/2 c. chicken broth
2 T. tomato paste
2 T. fresh rosemary
assorted spices (cumin, celery seed, coriander, thyme)
2 T. butter
1/4 to 1/3 c. half and half
2 T. (or more) prepared horseradish
1 c. sharp cheddar shredded

Peel and quarter the potatoes
Place them in a pot covered with cold water, cover and bring to a boil
Once boiling, reduce heat to medium and cook for 15 minutes until potatoes are soft and ready to mash

While potatoes cook, place carrots, onion and celery in a food processor and pulse until chopped and combined
Heat olive oil in a sautéed pan over medium heat, add lamb and veggies
Once the meat starts to brown, add  garlic, rosemary, tomato paste and spices, let cook for about 1 minute
Add wine, broth, and spices mix well, and let cook for 10 minutes

Mash the potatoes with half and half and butter
Fold in horseradish and cheese

Preheat oven to 400 degrees
In a deep oven safe dish, put meat mixture in the bottom
Pat down and then cover with mashed potatoes
Pat down potatoes to form a seal
Place in the middle rack of the pre-heated oven (place a sheet pan on the rack below to catch spills)
Cook for 30 minutes or until potatoes begin to brown

Remove from oven, and let sit for 10 minutes before serving.

Roasted Red Pepper Soup

We all stayed home for the super bowl this year -- everyone was sick. And we decided to make soup for dinner. My now-college-graduate daughter recalled a roasted red pepper soup that was served in her sorority house. I'd never heard of it before, but we figured in out. And while it looks less than appetizing, it was absolutely delicious.

• 4 large red bell peppers, roasted seeds removed
• 1 tsp olive oil
• 1 medium onion, chopped
• 1 medium carrot, peeled and chopped
• 2 garlic cloves, chopped
• 1 tsp herbs de provence
• 1/4 cup fresh parsley, chopped
• 3 cups fat free chicken broth, or vegetable stock
• 1 medium russet potato, peeled and chopped
• 1/4 cup dry white wine
• Salt and freshly ground black pepper
• 2 tbsp fat free sour cream
• 1/4 cup Parmigiano Reggiano cheese

Roast the peppers over an open flame until the skin is charred.

Place peppers in a bowl, cover with plastic wrap and let sit for several minutes

Sautee onion, carrots, garlic and herbs in oil in your soup pot for about 8 minutes

Add chicken broth, potato, and white wine

Remove skin from peppers, remove stems and seeds and coarsely chop

Add to soup, bring to a boil then reduce to a simmer for 30 minutes

After 30 minutes add the sour cream and use an immersion blender to complete the soup

Put cheese in the bottom of a serving bowl then add soup.