Thursday, March 31, 2016

Recipes for the week of 3/28/16

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Applesauce Mac & Cheese with Apple Sausage
Cider-Brined, Mustard Glazed Pork Loin
Smoked Gouda & Curried-Apple Chutney Grilled Cheese

Vietnamese-Style Spring Rolls
Sweet Potato Coconut Curry Soup
Indian Roasted Potato Salad with Swiss Chard

Applesauce Mac & Cheese 
Adventures in Cooking -

1 lb Conchiglie Pasta, or other elbow macaroni
¾ lb Pork, Turkey, or Chicken Apple Sausage, removed from casings
3 1/3 Cups Whole Milk
1 Cup Unsweetened Applesauce
12 Ounces Gruyere Cheese, grated, ½ cup of it set aside for garnish
8 Ounces Cheddar Cheese, grated
½ Cup Flour
6 Tablespoons Butter
2 Tablespoons Olive Oil
1 Teaspoon Nutmeg
½ Teaspoon Pepper
¼ Teaspoon Salt
Pinch of Cinnamon
Pinch of Ground Cloves
  • Preheat the oven to 375 degrees Fahrenheit. Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the apple sausage and cook until it is just cooked all the way through, breaking it apart into smaller pieces with the end of a wooden spoon while it's cooking. Bring a pot of water to a boil and prepare the pasta according to the package's directions. When it is done, drain it well, drizzle it with the remaining tablespoon of olive oil, and shake it around a bit in the strainer to keep the pieces from getting stuck to each other.
  • While the water is boiling and the pasta is cooking, heat the milk and applesauce in a medium-sized saucepan over medium low heat until hot, but do not bring it to a boil, stirring every 3 minutes. Meanwhile, melt the butter in a large dutch oven over medium heat and whisk in the flour right after it is completely melted. Continue heating the butter/flour mixture for two minutes, whisking all the while. Then whisk the hot milk and applesauce into the butter mixture and cook for two more minutes, still whisking. The mixture should begin to thicken at this point.
  • Remove the dutch oven from the heat and stir in the nutmeg, salt, pepper, cinnamon, cloves, gruyere (except the 1/2 cup), cheddar, and the apple sausage pieces until evenly distributed. Add the cooked pasta and stir until the pasta is covered in the cheese sauce. Sprinkle the remaining 1/2 cup of the grated gruyere over the mac and cheese, and sprinkle a pinch of extra pepper over the top if you'd like (gives it a nice finished look). Place the pan in the oven, uncovered, and bake for 30-40 minutes or until the macaroni on top just begins to turn golden brown at the tips. Allow to cool for 10 minutes before serving.

Cider-Brined, Mustard-Glazed Pork Loin 
epicurious -

For the brine:
Cider-Brined, Maple-Glazed Pork Loin- Recipe image / Photo by Andrew Purcell, Prop Styling by Alex Brannian, Food Styling by Carrie Purcell   1 cup kosher salt
   ½ cup (packed) light brown sugar
   2 tablespoons black peppercorns
   2 tablespoons coriander seeds, lightly crushed
   2 tablespoons mustard seeds
   12 thyme sprigs
   2 bay leaves
   4 cups apple cider, divided
   1 (5-pound) boneless pork loin (tied if desired)
For the pork:
   1 teaspoon kosher salt
   ½ teaspoon freshly ground black pepper
   2 tablespoons vegetable oil
   ½ cup country Dijon mustard
   1/3 cup (packed) light brown sugar
   2 tablespoons maple syrup
   2 tablespoons thyme leaves
   2 cups apple cider
  • Make the brine:
    • Bring salt, brown sugar, peppercorns, coriander seeds, mustard seeds, thyme, bay leaves, 2 cups apple cider, and 2 cups water to a low boil in a medium saucepan over medium heat. Cook, whisking, until sugar and salt dissolve, about 4 minutes. Transfer brine to a large bowl and add remaining 2 cups apple cider and 2 cups ice. Let cool to room temperature.
    • Place pork and brine in a large resealable plastic bag; turn to coat. Seal and chill at least 8 hours.
  • Roast the pork:
    • Remove pork from brine and pat dry with paper towels. Let sit at room temperature 1 hour.
    • Place rack in lower third of oven; preheat to 400°F.
    • Season pork all over with salt and pepper. Heat oil in a large skillet over medium-high. Sear pork, turning occasionally, until browned on all sides (including ends), 10–12 minutes.
    • Meanwhile, combine mustard, brown sugar, syrup, and thyme in a medium bowl.
    • Pour apple cider into a large roasting pan or glass baking dish. Transfer pork, fat side up, to pan. Brush all over with mustard mixture. Roast pork, basting every 15 minutes, until an instant-read thermometer inserted into the center registers 140°F, 50–70 minutes.
    • Transfer to a cutting board and let rest at least 15 minutes before slicing.

Smoked Gouda and Curried-Apple Chutney Grilled Cheese

For Chutney:
akgrilledcheese_800   2 large apples, peeled, cored and roughly chopped
   1 small onion, thinly sliced
   ¼ cup apple cider vinegar
   ¼ cup sugar
   Zest of 1 orange
   1 teaspoon mild curry powder
   Pinch of kosher salt, to taste
   Pinch of red pepper flakes, to taste
   1 bay leaf
   1 inch knob of fresh ginger, peeled and minced
   Juice of ½ lemon
   Small handful of cilantro, minced
For Grilled Cheese:
   1 tablespoon butter
   2 slices artisan bread
   2 teaspoons neutral oil such as canola or grapeseed
   2 tablespoons curried-apple chutney
   1 cup (4 ounces) Wisconsin smoked gouda cheese, grated
  • For Chutney:
    • Combine all chutney ingredients except lemon juice and cilantro in small saucepan. Bring to boil. Reduce heat to low, cover and simmer 20 minutes. Uncover; mash apples with spoon (or potato masher or whisk) to help break down. Stir, cover and continue cooking 10 minutes or until mixture has thickened slightly.
    • Uncover, stir and add lemon juice and cilantro. Stir, taste and adjust seasonings as needed. Transfer chutney to storage container; let cool completely. Cover and refrigerate.
  • For Grilled Cheese:
    • Preheat oven to 400°F. Heat oven-proof skillet over medium-high heat. Spread thin layer of butter on 1 side of each bread slice. Heat oil in skillet. Place bread slices butter-side-down, in skillet and cook until golden, about 3 minutes. Remove from heat, and transfer bread, butter-side-down, to work surface.
    •  Spread layer of chutney on each untoasted side of bread slices. Top each with half of grated cheese.  Return bread to skillet, cheese-side-up, and place skillet in oven. Bake until cheese is melted, 5-7 minutes.
    • Remove skillet from oven. Press the two pieces of bread together, melted-cheese-sides-in. Halve sandwich on a diagonal and cool briefly before eating.

Vietnamese-Style Spring Rolls

For the dipping sauce
Stonewall VietnameseSpringRolls   ⅓ cup Asian fish sauce
   2 scallions very finely chopped, white and green part
   1½ tablespoons fresh lime juice
   ½ tablespoon sugar
   Pinch of red chili flakes
For the rolls:
   24 medium shrimp, peeled, deveined, and cut in half lengthwise
   4 ounces dried rice stick vermicelli noodles
   4 small lettuce leaves, cut in half lengthwise
   ½ cup fresh mint, chopped
   ½ cup fresh cilantro, chopped
   4 radishes sliced VERY thin
   4 scallions, sliced lengthwise and then into 2-inch pieces (white and green parts)
   8 to 10 paper rounds about 8½ inches in diameter
  • Make the sauce: Combine all ingredients and refrigerate for at least one hour, preferably overnight.
Make the rolls:
  • Bring a medium pot of water to boil. Add the shrimp, remove from heat, and let it sit for 3 minutes. Drain and cool.
  • Bring another pot of water to boil and add the rice noodles. Cook 4 minutes and drain.
  • Fill a large bowl with warm (not hot) water.
  • Line up all ingredients ready to assemble your rolls.
  • Place a rice paper in the warm water one at a time and let each soak until tender. Drain the rice paper on a piece of paper towel and then place the rice paper on a cutting board or clean countertop.
  • Place a piece of lettuce on the bottom half of the circle.
  • Arrange a small handful of noodles on top of the lettuce.
  • Place about four shrimp and a bit of all other ingredients on top of the noodles and then fold from the bottom of the circle up into the roll.
  • Fold both sides in and working from the bottom, tightly roll the rice paper circle up into a fat cylinder.
  • Leave the seam-side down and repeat with the remaining rice papers.

Sweet Potato Coconut Curry Soup 

Sweet Potato Coconut Curry Soup with Spiced Chickpeas1 medium white onion, diced
4 cloves garlic minced
1 large sweet potato, cubed
2 Tbsp yellow curry powder
¼ tsp chipotle (or cayenne) powder
¾ tsp sea salt + ½ tsp pepper
3 cups coconut milk (either light coconut milk or plain coconut beverage)
{Spicy baked chickpeas}
   1 can chickpeas (2 cups)
   3 Tbsp olive oil
   ½ tsp yellow curry powder
   ¼ tsp sea salt
   ½ tsp garlic powder
   ½ tsp ginger powder
   pinch chipotle (or cayenne) powder
  • Preheat oven to 400 (for chickpeas).
  • Then start the soup by sweating the onions in a large pot over medium heat in ½ Tbsp coconut (or olive/canola) oil. Cook for a few minutes and then add garlic and stir.
  • Season with ¼ tsp each salt and pepper and stir. Add sweet potatoes, curry powder, chipotle (or cayenne) and stir.
  • Cook for 5 minutes, stirring frequently.
  • Add ¼ tsp more salt and pepper, coconut milk and cover.
  • Bring to a simmer and then reduce heat to low. Simmer for 25 minutes more.
  • In the meantime, prep your chickpeas by tossing them in olive oil and spices and spreading evenly on a baking sheet. Bake for 25-30 minutes or until crispy on the outside and slightly soft on the inside. Remove and set aside for serving.
  • At the end of 25 minutes, taste and adjust seasonings as needed. I added about ¼ tsp more salt and a pinch more chipotle. Then puree using an immersion blender, food processor or blender. Transfer back to the pot if needed and keep heat on low until ready to serve.
  • Will keep in the fridge for several days and the freezer for a month or so.

Indian Roasted Potato Salad with Swiss Chard

1 ½ pound potatoes, cut into chunks
chardpot51 Tbs. extra-virgin olive oil
1 Tbs. ground turmeric
1 tsp ground cumin
1 tsp garlic powder
pinch salt and pepper
1 large bunch swiss chard, shredded (or cut into thin ribbons)
2 Tbs. Greek yogurt
2 Tbs. extra-virgin olive oil
2 Tbs. lemon juice (more if desired)
pinch of salt and pepper
  • Place the diced potatoes on a large baking sheet, covered in foil. The turmeric stains! Toss with the oil, turmeric, cumin, garlic powder, salt and pepper. Slide into a 400 degree oven and roast for 30-40 minutes, or until browned all over and tender, tossing halfway through.
  • In a small bowl, whisk together the yogurt, remaining oil, lemon juice, and a pinch of salt and pepper.
  • In a large bowl place the ribboned chard and roasted potatoes. Drizzle with the lemon dressing and toss to coat.
  • Serve garnished with fresh parsley or basil, if desired. (or chunks of good bacon!)

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