Café con Leche

Chicken with Zucchini Salad

Ingredients

* 1/4 cup fresh lemon juice
* 1 large garlic clove
* 1 small shallot, chopped
* 1 1/2 teaspoons chopped dill
* 1 teaspoon Dijon mustard
* 1/2 cup extra-virgin olive oil
* 2 tablespoons chopped mint
* Kosher salt and freshly ground pepper
* 4 boneless chicken breast halves, with skin (2 pounds)
* 2 medium yellow squash (1 pound), sliced crosswise on the diagonal 1/3 inch thick
* 2 medium zucchini (1 pound), sliced crosswise on the diagonal 1/3 inch thick
* 1/4 pound feta cheese, crumbled (1 cup)

Directioons

1. In a blender, combine the lemon juice with the garlic, shallot, dill and mustard and puree until smooth. With the machine on, slowly pour in 6 tablespoons of the olive oil. Stir in the mint and season the vinaigrette with salt and pepper.

2. Light a grill or preheat a grill pan. In a shallow bowl, coat the chicken with 1/2 cup of the vinaigrette. Let stand for 5 minutes.

3. Meanwhile, in a large bowl, toss the yellow squash and zucchini with the remaining 2 tablespoons of olive oil and season with salt and pepper. Grill the squash and zucchini, turning once, until tender and slightly charred, about 3 minutes total. Transfer the vegetables to a platter and keep warm.

4. Season the chicken breasts with salt and pepper and grill over moderately high heat, turning once, until cooked through, about 10 minutes. Transfer the chicken to the platter and sprinkle with the feta cheese. Drizzle with the remaining vinaigrette and serve.

TOTAL TIME: 35 MIN
SERVES: 4

From Food and Wine Magazine

Salad Dressing

I like to use this vinaigrette with salads that have oranges or tangerines slides.

Ingredients

1/4 C Balsamic Vinegar
2 Tablespoons finely sliced shallots
1 Tablespoons honey
1/3 cup Olive Oil
salt and pepper

Directions
In a medium bowl, whisk the balsamic vinegar, shallots, and honey to blend and gradually whisk in the olive oil. Season with salt and pepper.

Parmesan Smashed Potatoes

What I really like about this recipe is that I don't have to peel the potatoes and that it has cheese and sour cream!

Ingrediants
3 pounds red potatoes, unpeeled
1 1/2 cups half-and-half
1 stick unsalted butter
1/2 cup sour cream
1/2 cup freshly grated Parmesan
1/2 teaspoon freshly ground black pepper
salt

Directions
1. In a saucepan, place the potatoes, 1 tablespoon of salt and cold water to cover. Bring to a boil, lower the heat, and simmer covered for 25 to 35 minutes, until the potatoes are completely tender and drain.

2. In a small saucepan, heat the half-and-half and butter.

3. Place the potatoes in an electric mixer fitted with the paddle attachment and mix them for a few seconds on low speed to break them up. Slowly add the hot cream and butter mixture to the potatoes and continue mixing on the lowest speed. The last quarter of cream and butter should be folded in by hand. Fold in the sour cream, Parmesan, salt, and pepper. If the potatoes are too thick, add more hot cream and butter.

To keep potatoes warm, place them in a heat-proof bowl over simmering water.

Turkey Meatloaf

The meatloaf is very easy to make and perfect for a cold winter day.

Ingredients

2 large onions chopped
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1/3 cup Worcestershire sauce
3/4 cup chicken stock
1 1/2 teaspoons tomato paste
5 pounds ground turkey breast
1 1/2 cups plain dry bread crumbs
3 extra-large eggs, beaten
3/4 cup ketchup

Directions

Preheat oven to 325 degrees F.

1. Over medium heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and cook for 3 minutes making sure to mix well. Cool mixture to room temperature.

2. Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top.

3. Bake for 1.5 hours or until the meatloaf is cooked through. Place a pan of hot water in the over under the meatloaf to prevent the top of the meatloaf from cracking.

Chimichurri Sauce

Chimichurri is a garlicky sauce from Argentina that goes well over grilled meats and eggs. It typically is made with parsley but I tend to use cilantro.

Ingredients
1 small jalapeno pepper
1/2 cup olive oil
2 garlic cloves, chopped
3 teaspoons chopped fresh oregano, rosemary or thyme (or a combination)
2 bay leaves, crumbled
1/2 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1/4 cup fresh lemon juice
1/2 cup packed fresh Italian parsley or cilantro
Salt and pepper

Directions

Place the jalapeno peppers on a skillet or over a flame until the skin starts to blister and develops black spots, about 3-4 minutes. Let them cool, then remove the stem and seeds and chop.

Heat olive oil over medium heat until slightly bubbling and then remove it and add the rest of the ingredients.

Allow to sit, covered at room temperature, for 2 hours before using. If you do not plan to use sauce within a few hours, wait to add the parsley until you use the sauce.

MAKES: 1 CUP
Adapted from Zuni Cafe Cookbook

Black Eyed Pea Salad

I cooked some black eyed peas for Winston about a month ago and ever since I've been putting them in all sorts of dishes. Today I decided to make a salad and it came out much better than I expected.

Ingredients

1/2 pound dried black-eyed peas
1/2 cup extra-virgin olive oil
1/4 cup fresh lime juice
1/4 cup chopped cilantro
2 scallions thinly sliced
1 medium shallot finely chopped
1 medium tomato seeded and cut into 1/4-inch dice
1 small garlic clove chopped
1 jalapeño seeded and chopped
Salt and freshly ground pepper

Directions

1. Rinse and place the black eyed peas in a bowl and cover with water for about 1 hour. Then in a medium saucepan, cover the black eyed peas with water, add salt, one garlic glove and bring to boil. Simmer over low heat, stirring occasionally, until the peas are tender, about 45 minutes. Drain the peas.

2. In a large bowl, combine the olive oil, lime juice, cilantro, scallions, shallot, tomato, garlic, jalapeño and toss in the peas. Let the black-eyed pea salad stand at room temperature for about 15 minutes, stirring once or twice, before serving.

Chicken and Okra Fricassee

This is a simple recipe but it requires some planning. The chicken came out very tender and flavorful.

Ingredients

One 4-pound chicken, cut into 8 pieces
Salt and freshly ground pepper
1 tablespoon minced oregano
2 tablespoons vegetable oil
2 tablespoons minced fresh ginger
1 small onion, finely chopped
1 garlic clove, minced
1 teaspoon all-purpose flour
1 1/2 cups low-sodium chicken broth
1 cup unsweetened coconut milk
2 large stalks of lemongrass, lower half cut into 3-inch lengths and lightly smashed
3/4 pound baby okra

Directions

1. Put the chicken in a large shallow dish and season with salt, pepper and the oregano. Cover and refrigerate for 1 hour.

2. Heat the oil in a large enameled cast-iron casserole. Add half of the chicken pieces and cook over moderately high heat until browned, about 4 minutes per side. Transfer the chicken to a large plate; repeat with the remaining chicken.

3. Add the ginger, onion and garlic to the casserole and cook over low heat, stirring, until softened, about 4 minutes. Stir in the flour until blended, then stir in the chicken broth, coconut milk and lemongrass and bring to a boil. Add the chicken and its juices and simmer over low heat, turning the pieces once, until the breasts are cooked through, about 20 minutes. Transfer the breasts to a plate. Cook the dark meat for about 10 minutes longer.

4. Meanwhile, in a medium saucepan of boiling salted water, cook the okra until bright green, about 2 minutes. Drain well. Return the chicken breasts to the stew and stir in the okra. Season with salt and pepper and simmer for 3 minutes. Serve with rice and lime wedges.

TOTAL TIME: 1 HR 30 MIN
SERVES: 4

From Food & Wine Magazine | February 2006

Curried Pork and Squash

I love the unique flavor of this dish. It's a combination of Mexican and Indian flavors that go quite well with the butternut squash.

Ingredients

One 12-ounce pork tenderloin, cut into 6 medallions and flattened slightly
1 teaspoon Madras curry powder
Salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1/2 cup butternut squash, cut into 1/3-inch dice
1 small red onion, thinly sliced lengthwise
2 large shiitake mushrooms, stemmed, caps thickly sliced
1 tablespoon balsamic vinegar
1 teaspoon thyme leaves

Directions

1. Heat a large, heavy skillet until hot to the touch. Season the pork medallions with the curry powder, salt and pepper. Add the olive oil to the skillet, then add the pork medallions and cook over moderately high heat until lightly browned on one side, about 2 minutes. Turn the medallions and add the butter. Move the pork to one side of the skillet and add the squash. Cook, stirring the squash occasionally, until crisp-tender, 2 minutes. Transfer the pork medallions to a plate and keep warm.

2. Add the onion and shiitake to the squash, season with salt and pepper and cook, stirring until all of the vegetables are tender, about 3 minutes. Add the balsamic vinegar, thyme and any accumulated pork juices to the squash. Spoon the vegetables onto plates, arrange the pork medallions around them and serve.

TOTAL TIME: 25 MIN
SERVES: 2

From Food & Wine Magazine

Hearty Braised Chicken Legs

Ingridients

3 tablespoons vegetable oil
4 whole chicken legs, cut into thighs and drumsticks (2 pounds)
salt and freshly ground pepper
3/4 pound white mushrooms, quartered
3 garlic cloves
1 medium onion, quartered
1/2 cup cilantro leaves
1 cup tomato sauce

Directions

1. In a very large skillet, heat the vegetable oil. Season the chicken with salt and pepper and add to the skillet, skin side down. Cook over high heat, turning once, until browned, about 8 minutes. Transfer the chicken to a plate and pour off all but 3 tablespoons of the fat. Add the mushrooms to the skillet and cook them over moderate heat, undisturbed, until they begin to brown on the bottom, about 2 minutes.

2. Meanwhile, in a food processor, puree the garlic cloves with the onion and cilantro leaves. Add the garlic and onion puree to the mushrooms and cook over moderate heat until very fragrant, about 1 minute. Stir in the tomato sauce. Return the chicken legs to the skillet and bring to a simmer. Cover and simmer the sauce until the chicken is cooked through, about 15 minutes. Season the braised chicken legs with salt and pepper, transfer them to plates and serve with the sauce

SERVES: 4
TOTAL TIME: 30 MIN

From Food & Wine Magazine

Kung Pao Chicken

Ingredients

1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces
5 tablespoons soy sauce
2 tablespoons sherry
1 tablespoon plus 2 teaspoons cornstarch
2 teaspoons sugar
2 tablespoons white-wine vinegar or rice vinegar
2 teaspoons Asian sesame oil
1/3 cup water
2 tablespoons cooking oil
1/2 cup peanuts
4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces
1/4 teaspoon dried red-pepper flakes

Directions

1. In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch.

2. In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch.

3. In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts.

MAKES: 4

From Food & Wine Magazine

Fresh Green Pea Soup

With the rain and the cold weather I've been cooking soups. Now, I don't particular like soups, they remind me of being sick, but nothing goes better than a bowl of hot soup with this cold weather. Plus, Winston has started eating solids and I don't want to give him all prepackaged meals.

This soup is very easy to make and not your typical green pea soup. I used oregano but you can used whatever herbs you'd like to give it that distinct flavor. The soup is better with fresh peas but you can use frozen ones too.

Ingrediants
1 small onion
1 small garlic clove peeled and diced
2 Tablespoons butter
4 C peas
chicken stock
cream
1 teaspoon fresh or dried herbs of your choice (oregano) - Fresh oregano & marjoram are good.

Directions

1. In a soup pot saute the onions in the butter until they become translucent. If necessary, cover the pot to ensure that the onions do not scorch. Add salt and the chopped garlic and continue sautening for approximately 3 more min. Add peas and enough chicken stock to cover the peas. Stir in the chooped herbs with a little salt and cover. Bring to a boil and then lower the heat to simmer unitl the peas are tender.

2. Use your blender puree soup. If desire, add about 1/2 cup of cream and serve.

Since I made this for Winston I am pureeing small batches at a time and have omitted the cream.

NOTE: Measurements are approximate. I use white onions because yellow onions are sweeter and have less edge than white onions.

Chickpea and Grilled Scallion Salad

Ingredients

* 1/4 cup sweet sherry
* 6 scallions
* 1/4 cup extra-virgin olive oil, plus more for brushing
* Salt and freshly ground pepper
* 1 garlic clove, minced
* 1 tablespoon fresh lemon juice
* Two 19-ounce cans chickpeas, rinsed and drained
* 1 tablespoon chopped flat-leaf parsley

Directions

1. Light a grill or preheat a grill pan. In a small saucepan, bring the sherry to a boil. Reduce the heat to moderate and simmer until syrupy, about 5 minutes. Brush the scallions with olive oil and season with salt and pepper. Grill the scallions over a hot fire until nicely charred, about 3 minutes. Let cool slightly, then cut the scallions on the bias into 1/2-inch lengths.

2. In a large bowl, combine the 1/4 cup of olive oil with the garlic and lemon juice and season with salt and pepper. Add the chickpeas, chopped parsley and grilled scallions and toss. Season with salt and pepper and drizzle with the sherry syrup. Serve the salad at room temperature or lightly chilled.

MAKE AHEAD The salad can be refrigerated overnight.

Brazilian Chicken Stew

This recipe is fast and easy and perfect for a cold winter day.

Ingredients

* 1/3 cup peeled and thinly sliced ginger (3 ounces)
* 4 garlic cloves, chopped
* 2 jalapeños, seeded and chopped
* 2 tablespoons fresh lemon juice
* 1 tablespoon sweet paprika
* 2 tablespoons water
* 1/4 cup vegetable oil
* 3 medium onions, coarsely chopped
* 2 cups drained canned plum tomatoes, coarsely chopped, juices reserved
* 1/2 cup unsweetened coconut milk
* 1/2 cup dry-roasted peanuts, finely chopped
* 1/4 cup shredded unsweetened coconut, plus more for garnish
* 1/4 cup chopped cilantro, plus more for garnish
* 3 cups chicken stock or canned low-sodium broth
* Salt and freshly ground pepper
* 2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
* Steamed rice and lemon wedges, for serving

Directions

1. In a food processor, pulse the ginger with the garlic, jalapeños, lemon juice and paprika until finely chopped. Add the water and process to a paste.

2. In a large saucepan, heat 2 tablespoons of the oil until shimmering. Add the onions and cook over moderate heat until softened, about 8 minutes. Add the ginger paste and cook until it begins to brown, about 3 minutes. Add half of the tomatoes along with the coconut milk, peanuts, 1/4 cup of the shredded coconut and 2 tablespoons of the cilantro and cook until slightly thickened, about 5 minutes.

3. Scrape the sauce into a food processor or blender and puree. Return the sauce to the saucepan. Add the stock and the remaining tomatoes and 2 tablespoons of cilantro and bring to a boil. Season with salt and pepper and simmer over moderate heat until reduced to 5 cups, about 20 minutes. Keep warm.

4. Meanwhile, in a large nonstick skillet, heat the remaining 2 tablespoons of oil until shimmering. Season the chicken with salt and pepper and sauté over moderately high heat until golden and cooked through, about 10 minutes.

5. Add the chicken; season with salt and pepper. Spoon into bowls and garnish with coconut and cilantro. Serve with steamed rice and lemon wedges.

From Food & Wine Magazine

Parmesan-Crusted Chicken with Arugula Salad

This is one of my favorite recipes to make when I am too tired to cook.

Ingredients

* 1 tablespoon Dijon mustard
* 1 tablespoon extra-virgin olive oil
* 1/2 teaspoon chopped thyme
* Four 6-ounce skinless, boneless chicken breast halves
* Salt and freshly ground pepper
* 1/2 cup freshly grated Parmesan cheese (1 1/2 ounces)
* 4 cups packed arugula leaves
* 1 cup cherry tomatoes, halved

Directions

1. Preheat the oven to 475°. In a small bowl, combine 2 teaspoons of the mustard with 2 teaspoons of the olive oil and the thyme. Season the chicken breasts with salt and pepper, then brush them all over with the mustard mixture. Pat 2 tablespoons of the Parmesan all over each breast. Transfer the chicken breasts to a rimmed baking sheet. Bake the chicken on the top shelf of the oven for about 15 minutes, or until just cooked through and nicely browned.

2. Meanwhile, in a medium bowl, combine the remaining 1 teaspoon each of mustard and olive oil; stir in 1/2 teaspoon of water. Add the arugula and tomatoes, season with salt and pepper and toss well. Spoon the salad onto plates, top with the chicken and serve.

TOTAL TIME: 30 MIN
SERVES: 4

From Food & Wine Magazine

Carrots with Lime Butter

TOTAL TIME: 25 MIN
SERVES: 4

Ingrediants

* 2 tablespoons unsalted butter
* 1 1/2 pounds carrots (6 medium), sliced 1/2 inch thick on the diagonal
* 2 scallions, thinly sliced
* 2 tablespoons fresh lime juice
* 1 teaspoon finely grated lime zest
* salt and freshly ground pepper
* 2 tablespoons chopped pecans
* 1 tablespoon chopped parsley

Directions

Melt the butter in a large skillet and add the carrots and scallions and cook, stirring occasionally, over moderate heat until the scallions are softened, about 3 minutes.

Add the lime juice and lime zest and season with salt and pepper. Cover the skillet and cook the carrots until they are crisp-tender, about 15 minutes.

Stir in the pecans and parsley. Serve at once.

Perfect Hot Chocolate

Ingrediants

7oz (200g) bittersweet chocolate
1/2 cup heavy cream
1/2 cup evaporated milk
2 1/2 cups whole milk (or 2 cups milk and 1/2 cup additional cream)
1/4 cup cocoa powder
1 teaspoon vanilla extract
sugar, to taste
freshly whipped cream, to garnish

Directions

1. To make the ganache, chop the chocolate into small pieces and place in a heatproof bowl. Bring the cream and evaporated milk to a boil in a saucepan over medium heat. Immediately pour the boiling liquid over the chopped chocolate, then let it sit undisturbed for 1 minute. Stir slowly until everything is smooth and blended.

2. Bring the whole milk to a boil over medium heat. Add the cocoa powder and whisk until dissolved. Remove from the heat and stir in the ganache. Let sit for 1 minute, then stir until well combined and velvety smooth. Stir in the vanilla, sweeten with sugar to taste and serve hot, garnished with a spoonful of lightly-sweetened whipped cream.

SERVES: 6

NOTE: If you want a lighter hot chocolate add about 1.5 or more cups of water. The amount of sugar is also up to you - add a few tablespoons when you make it, or let yourself and your guests add it to taste to each steaming, luscious cup.

From Secrets of Baking by James Beard

Rustic Potato Chowder

This is one of my favorite cold-weather chowder recipes and is totally doable on a weeknight.

Ingrediants

8 to 10 slices bacon
3 tablespoons extra-virgin olive oil
2 onions, chopped
3 shallots, chopped
4 cloves garlic, chopped
4 cups diced, unpeeled new potatoes, any color (1/4-inch dice)
1 teaspoon salt
1 tablespoon Dijon mustard
4 cups milk
1 cup Gruyere cheese, grated
another 1 teaspoon salt
freshly ground pepper
fresh chives and/or chive flowers

Directions

1. In a large pot cook the bacon according to package instructions, until browned and crisp. Cool and chop into small pieces. Set aside.

2. In the same pot over medium-high heat, add the extra-virgin olive oil, onions, shallots, and garlic. Saute for 5 minutes, or until the onions start to get soft. Add the diced potatoes and teaspoon of salt and saute for about two minutes. Now add the mustard and milk. Bring to a boil, then simmer for about 25 minutes, or until the soup thickens and the potatoes are soft throughout.

4. Whisk in the Gruyere cheese, another teaspoon of salt, and a couple pinches of pepper. Garnish with the bacon fresh chives

SERVES: 6

From Cook 1.0