Blackberry Mole

July 7th, 2011 § 0 comments § permalink

About 6 servings

Ingredients

6 tablespoons vegetable oil
2 heaping tablespoons shelled, skinless peanuts
2 tablespoons whole raw almonds
2 heaping tablespoons raw pumpkin seeds (green)
2 heaping tablespoons raw pecan pieces
1 ounce Ancho chili, cleaned, stemmed, seeded (reserve seeds)
1 ounce pasilla chili, cleaned, stemmed, seeded (reserve seeds)
2 garlic cloves, peeled
3 tablespoons unhulled sesame seeds
1½” piece of canela (Mexican cinnamon)
18 teaspoon aniseed
18 teaspoon coriander seed
Pinch of dried Oregano
Pinch of ground cloves
Pinch of ground cumin
1 corn tortilla
1 recipe cooked pork (recipe follows)
5-6 cup chicken stock
2 Cups rise blackberries
3-4 tablespoons sugar
¾ teaspoon kosher salt

Directions

Have large bowl and sieve set over a small heatproof bowl.

Heat 4 tablespoons of oil in skillet over medium high heat until it shimmers and fry the following ingredients one by one. As they’ve fried use slotted spoon and transfer to large bowl and hold.

-Fry peanuts and almonds together until golden
-Fry the Pecans until lightly colored
-Fry each chili on both sides, turning with tongs just until the flesh has turned a lighter color
-Fry the onion and garlic together until light brown

Mix together 1½ Tablespoon of reserved chili seeds, sesame seeds, canela, aniseed, and coriander and fry them until lightly toasted. Stir in the oregano, cloves, and cumin, then transfer the mixture including the oil to large bowl of fried ingredients.

Using tongs, hold the tortilla directly over the burner (set to medium) turning till brown on both sides. Crumble into fried ingredients.

Working in 2 batches, transfer HALF fried ingredients mixture into a blender and pour in 2 cups of stock, blend until smooth.

Heat the remaining 2 Tablespoon of oil in pan over medium high heat. Carefully pour in blended sauce and stir. Bring to simmer and reduce heat to low.

Add blackberries, 3 tablespoons of the sugar and ¼ cup of the stock to blender and puree till smooth. Strain through medium sieve into sauce, discarding seeds.

Bring sauce to simmer and reduce, stirring frequently and adding more stock as necessary maintaining a velvety consistency that thickly coats the back of a wooden spoon. Season with sugar and salt to taste. Sauce should only taste slightly sweet.

Add the pork to the mole, cook for about 15-20 minutes. Serve, sprinkled with sesame seeds.

This mole keeps in the fridge for up to 2 days and freezer for a month.

Cooked Pork and Stock

About 8-10 servings

Ingredients

4 pounds of pork shoulder, cut into 1½ inch pieces
8 cups water
1 medium white onion
8 garlic cloves, peeled
1 bay leaf
2 teaspoon dried oregano
1 teaspoon salt

Directions

Put all the ingredients in a large stock pot and bring water to a boil over high heat then reduce (low) to a simmer. Skim any foam from surface if necessary. Cook until pork is fork tender (about 2 hours). Remove pork and set aside.

Strain the stock into a wide bowl. Use the stock to make mole. You can refrigerate stock up to 2 days and freeze up to 3 months.

Spicy Gumbo with Purslane Bishop’s Elder & Sassafras Leaf

July 4th, 2011 § 0 comments § permalink

Makes 4 servings

Wild puslane (Portulaca oleracea) takes the place here of the okra used in traditional gumbo recipes. It has similar thickening properties, but adds a flavor all its own. Closely related to celery, bishop’s elder (Aegopodium podograria) replaces that vegetables here. The filé powder stirred into traditional gumbos is made from dried powdered sassafras (Sassafras albidum) leaves – a tree native to our region’s forests (and parks)!

Ingredients

¼ cup vegetable oil
¼ cup all-purpose flour
1 medium onion, chopped
1 red bell pepper, chopped
¼ cup bishop’s elder stems and leaves, chopped
1-3 fresh or dried hot chilé peppers
4 cups chicken or vegetable stock
2 cups chopped purslane leaves and stems
2 links andouille, chorizo, or other smoked sausage cut into ½-inch chunks
1 clove garlic, minced
1 tablespoons filé powder
Salt to taste
(Plus cooked rice to serve the gumbo over)

Directions

In a Dutch oven or heavy pot, heat the oil over medium heat. Whisk in the flour. Stir constantly with a wooden spoon until the roux is a rich brown color. Remove from the heat and let cool for 1 minute.
Add the onion, bell pepper, bishop’s elder and hot peppers. Return to the heat. Whisk in the stock. Bring to a boil over medium high heat, whisking constantly.
Reduce the heat to a medium. Add the purslane, sausage and garlic. Simmer until the sausage is cooked and the vegetables are tender, 10-15 minutes.
Turn off the heat. Stir in the filé powder and salt to taste. Serve over cooked rice.

Vegan Variation: leave out the sausage, add 1 cup cooked beans, substitute 1-2 chipotle peppers in adobo for the hot chilé peppers.

Summer Sausage and Herb Cassoulet

June 27th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

Olive oil
1 medium yellow onion, chopped fine
4 cloves garlic, chopped fine
½ tablespoon lemon zest
2 pounds cranberry beans, shelled
1 cup white wine
2 cups vegetable or chicken stock
½ cup fresh thyme leaves
¼ cup fresh parsley leaves
2 bay leaves
2 teaspoons salt
1 teaspoon black pepper
1 pinch of cayenne
2 tablespoons lemon juice
4 links of herbal chicken sausage, sliced 1 inch thick
1 cup bread crumbs
½ cup parmesan cheese, grated
Fresh parsley for garnish

Directions

Pre-heat oven to 400°F. In a ceramic casserole pan heat the olive oil on a medium high heat, cook the onions, garlic and lemon zest for about 3-4 minutes or until semi translucent. Add the cranberry beans, white wine and stock and stir well. Cook for about 5 minutes add the herbs, seasonings and sausage, stir well. Cook about 5-8 more minutes and take off heat. Mix together, bread crumbs and cheese and season with a little salt. Sprinkle atop the mean mixture and place in a preheated oven, uncovered for about 10 minutes or until browned on the top. Take off heat and garnish with fresh chopped parsley.

Panamanian Sancocho

May 27th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 chicken breast, 1 chicken wing, 1 chicken thigh and 1 chicken drumstick
Salt
Pepper
Vegetable oil (avocado oil preferred)
2 cloves garlic, chopped fine
1 medium yellow onion, chopped fine
1 bunch green onions, chopped fine
1 jalapeno, deseeded and chopped fine
1 cup yucca, chopped in ½ inch squares
1 red pepper, chopped fine
1 medium carrot, chopped fine
1 cup chopped tomatoes
½ cup fresh cilantro, chopped fine
¼ cup fresh oregano, chopped fine
1 tablespoon ground cumin
1 cup zucchini or pumpkin, chopped, medium
1 large plantains, sliced in 1 inch sliced
Juice and zest of 2 limes
1 tablespoon hot sauce
4 cups chicken stock, or water
1 -2 ears of fresh corn on the cob, sliced in 2-inch sections
Cotija cheese

Directions

Season all the chicken parts with salt and pepper. In a large soup pan heat oil to a high heat. Brown chicken and remove from pan. Sauté garlic, onions and jalapeno until semi translucent or about 3 minutes. Add the yucca, red pepper and carrot and sauté for another 3-4 minutes. Next add the tomatoes, the fresh herbs and the cumin and mix well. Add the squash, the plaintains, the lime juice and zest, the hot sauce and the chicken stock or water and add chicken. Mix well and bring to a boil. Once at a boil turn to low and simmer for about 15-20 minutes. Add the corn pieces and simmer for another 10 minutes. Serve garnishes with cotija cheese. Serve over Arroz con Coco.

Fresh Pea Soup with Ham Hock and Croutons

May 26th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

1 loaf ciabatta bread
Olive oil
Salt
2 ham hocks, raw or smoked
1 large Spanish onion, diced
2 celery stalks, diced
1 leek, diced
3 cloves garlic, diced
2 cups white wine
1 bouquet garni (bay leaf, thyme, parsley, Grains of Paradise, or black pepper)
2 quarts stock, vegetable or chicken
2 cups fresh peas

Directions

Preheat oven to 400°F. Cut the ciabatta into 1″ squares. Toss with olive oil and salt onto a baking sheet and place into oven for about 10 minutes or until golden brown and crispy.

In a 1 gallon stock pot, add 1 tablespoon of canola oil. Bring to a medium-high heat and sear the ham hocks until golden brown. If the ham hocks are smoked, you can just go to the next step and add the hocks later. Add to the stock pot the onion and sweat for about a minute. Then add in the celery and sweat for another minute. Now add in your leeks and garlic and sweat again for another minute or two. Try to do this without getting any color on the vegetables. Deglaze the bottom of the pan with the white wine and reduce heat to a medium flame. Reduce wine for about 3 minutes. If using smoked ham hocks, add them now as well as the bouquet garni and stock. Bring stock to a simmer and let cook for about 45-60 minutes. Add in the fresh peas during the last 5-10 minutes of cooking or until soft and remove ham hock. Using an immersion blender, purée soup until smooth. Season with salt and pepper and serve with croutons. Use extra parsley for garnish.

Italian Wedding Soup with Spring Greens

May 25th, 2011 § 0 comments § permalink

Serves 6

Ingredients

For chicken pesto meatballs

1 pound ground chicken
1 cups fresh basil, chopped fine
¼ cup fresh parsley, chopped fien
½ cup pine nuts, chopped
8-9 cloves garlic, chopped fine (2 tablespoons reserved for sauce)
1 teaspoon salt
1 teaspoon cracked pepper
1 teaspoon red chili flakes
1 egg

For the soup

2 tablespoons olive oil
1 yellow onion, chopped small
2 cloves garlic, chopped fien
1 teaspoon red chili flakes
6 cups chicken stock
2 carrots, chopped small
2 celery ribs, chopped small
1 fennel head, chopped small
Parmesan rind
1 cup Ditalini pasta, or other small-shaped pasta
3 cups baby spinach
Salt
Freshly ground pepper

Directions

For chicken pesto meatballs

In a large bowl, using your hands to combine ground chicken, basil, parsley, pine nuts, garlic, salt, pepper, and chili flakes until mixed well. Add the egg, and gently bind together. Roll about a tablespoon of mixture at a time into 1-inch balls and set aside.

For the soup

In a large soup pot over medium heat, add olive oil. Cook onions until soft and translucent, about 5-7 minutes. Add garlic and red chili flakes, cook 1 minute more. Add chicken stock, carrots, celery, fennel, and parmesan rind. Increase heat and bring to a boil, drop in chicken meatballs, lower heat to a simmer and cook, 15 minutes. Add pasta and continue to cook until vegetables are tender, meatballs are cooked through, and pasta is cooked, about 7 minutes. Add spinach and cook, 1 minute more. Season with salt and pepper and serve.

Nacatamales (Nicaraguan Tamales)

May 6th, 2011 § 0 comments § permalink

Makes 15 tamales (large)

Nacatamales are similar to Mexican tamales but they are quite large and filled with a potato, rice, corn, vegetable and herb mixture and are typically served on holidays and special occasions. This recipe makes ½ size portions of the traditional tamale.

Ingredients

For the tamale dough

2 cups masa harina
2 cups pork stock, reserved from poached pork
½ cup lard
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon lime zest

For the filling

1 pound pork butt cubed (about 1 inch cubes)
1 medium red onion, sliced thin
1 medium green bell pepper, sliced thin
2 medium tomatoes, chopped medium
1 cup fresh corn, chopped fine
½ cup long grain rice, cooked al dente
3 potatoes, 1-inch cubes (about 1½ cups)
½ cup fresh mint, chopped fine
½ cup fresh cilantro, chopped fine
Juice of 3 limes
1 teaspoon cumin
1 tablespoon hot sauce of choice
Salt
Pepper
Banana leaf squares

Directions

For the tamale dough

In a large mixing bowl combine the masa harina, lime zest, and 2 cups of the reserved pork liquid. Mix well. In a kitchen aid or with an electric mixer, mix the lard until fluffy or about five minutes. A little at a time mix the lard into the masa harina until fully incorporated. Mix in the baking powder and the salt and mix well. The dough is ready (well mixed) when a small piece of the dough floats in a glass of cold water.

For the filling & assembly

In a large mixing bowl combine the filling ingredients and mix well, making sure the rice is well combined. In the center of each banana, place about 4 tablespoons of masa harina mixture. Flatten with a spoon leaving about 1 inch around each border of the banana leaf. Atop that place about 2 tablespoons meat and vegetable mixture. Fold over the banana leaf like you are folding a present. Tie the wrapped package with banana leaf ties or kitchen twine.

Place the wrapped tamales in a steamer and cover the top of the tamales with a kitchen towel (to prevent drips from making tamales soggy). Steam tamales on medium heat for about 45-60 minutes or until soft and cooked through.

Passover Roasted Leg of Lamb

May 5th, 2011 § 0 comments § permalink

Serves 10-12

Ingredients

½ cup fresh rosemary leaves, chopped fine
1 tablespoon cloves, whole
1 tablespoon cardamom seeds
2 tablespoons coriander, whole
1 tablespoon cumin powder
1 tablespoon cracked black pepper
6 pound leg of lamb, trimmed of fat
6 garlic cloves, chopped fine
2 medium yellow onions, divided into 12 wedges or cubes
2 bottles dry red wine
8 cups veal or chicken stock
1 pound or approximately 1½ cups dried prunes
Salt

Directions

Mix the rosemary and the spices together in a small mixing bowl. Rub the mixture all over the leg of lamb, carefully coating each section. Place the leg of lamb in a large bin or bowl and add the garlic and the onions and cover with the red wine. Allow the leg of lamb to marinate for at least one day.

Preheat oven to 350°F. In a large roasting pan, place the leg of lamb and the marinade. Add the veal or chicken stock and the dried prunes. Season the mixture with salt. Cover with aluminum foil and roast for about 4-6 hours or until the lamb is falling of the bone tender.

Recipe by Rafael Hasid

Artichoke Risotto with Peas and Pancetta

May 4th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

1 quart chicken stock
3 ounces pancetta, cut into ¼ inch dice
1 teaspoon olive oil
â…“ cup finely chopped onion
2 cloves garlic, peeled and minced
1 cup Arborio rice
¼ tablespoons white wine
1 cup peas (thawed if frozen)
1 recipe baby artichokes in lemon vinaigrette, drained and thinly sliced
¼ cup grated parmesan cheese
2 tablespoons butter
1 tablespoon chopped parsley
1 teaspoon chopped mint

DIRECTIONS

Bring the stock to a gentle simmer in a sauce pan.

In another sauce pan, combine pancetta and olive oil and sauté over medium until crisp. With a slotted spoon transfer the pancetta to a paper towel line plate. Add the onion and sauté 4-5 minutes. Add garlic and sauté 1 minute longer.

Add the rice and cook stirring for 3 minutes until opaque. Add the wine and cook until the rice has absorbed it, 1-2 minutes.

Add ½ cup stock to the rice and stir until it is absorbed, continue adding stock a ½ cup at a time, stirring constantly, until ¾ quarters of it has been absorbed by the rice.

Add the peas and pancetta, and artichokes. Continue cooking until all of the stock has been absorbed and the rice is tender. Stir in the butter and parmesan cheese, season with fresh ground black pepper. Stir in the parsley and mint and serve at once.

Recipe Property of Peter Berley

Pea & Mint Tortellini in Herbed Brodo

April 25th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

For the spring pea and mint tortellini

Olive oil
1 medium shallot, chopped fine
1 cup fresh peas, steamed soft and mashed
2 teaspoons lemon zest ¼ cup grated pecorino
1 teaspoon salt
1 teaspoon black pepper
Fresh pasta sheets

For the herbed brodo

1 (¼ pound) piece Parmigiano-Reggiano
6 cups chicken stock
4 large garlic cloves, thinly sliced
4 sprigs fresh parsley
2 sprigs fresh mint
1 tablespoon extra-virgin olive oil
Salt

DIRECTIONS

For the spring pea and mint tortellini

Mix and mash all ingredients in a medium mixing bowl until all ingredients are well incorporated and smooth. Using fresh pasta sheets cut into about 2 square inches, add 1 dollop of filling. Cover with another 2-inch pasta square. Using wet fingers, seal all sides of ravioli by pinching down, making sure the raviolis are sealed well.

For the herbed brodo

Combine rind, stock, garlic, parsley and mint (tied together with twine), and oil in a 3-quart pot, then simmer gently, partially covered, 30 minutes. Discard parsley and rind and season broth with salt.

Add tortellini and simmer, partially covered, until al dente, about 10 minutes. Divide among 6 soup plates, and then shave cheese over soup to taste.

Italian Wedding Soup with Spring Greens and Italian Herb Gremolata

April 25th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

For chicken pesto meatballs

1 pound ground chicken
1 cup fresh basil, chopped fine
¼ cup fresh parsley, chopped fine
½ cup pine nuts, chopped
8-9 cloves garlic, chopped fine (2 tablespoons reserved for sauce)
1 teaspoon salt
1 teaspoon cracked pepper
1 teaspoon red chili flakes
1 egg

For the soup

2 tablespoons olive oil
1 yellow onion, chopped small
2 cloves garlic, chopped fine
1 teaspoon red chili flakes
6 cups chicken stock
2 carrots, chopped small
2 celery ribs, chopped small
1 fennel head, chopped small
Parmesan rind
3 cups baby spinach
1 cup Ditalini pasta, or other small-shaped pasta
Salt
Freshly ground pepper
Italian Herb Gremolata, recipe follows

DIRECTIONS

For chicken pesto meatballs

In a large bowl, using your hands to combine ground chicken, basil, parsley, pine nuts, garlic, salt, pepper, and chili flakes until mixed well. Add the egg, and gently bind together. Form into 1-inch balls. Roll about a tablespoon of the mixture into balls and set aside.

For the soup

In a large soup pot over medium heat, add olive oil. Cook onions until soft and translucent, about 5-7 minutes. Add garlic and red chili flakes, cook 1 minute more. Add chicken stock, carrots, celery fennel, and parmesan rind. Increase heat and bring to a boil, drop in chicken meatballs, lower heat to a simmer and cook, 15 minutes. Add pasta and continue to cook till vegetables are tender, meatballs are cooked through, and pasta is cooked, about 7 minutes. Add spinach and cook, 1 minute more. Season with salt and pepper and serve drizzled with mixed herb gremolata.

Italian Herb Gremolata

Makes approximately ½ cup

INGREDIENTS

¼ cup fresh parsley, chopped fine
2 tablespoons fresh thyme, chopped fine
1 tablespoon fresh oregano, chopped fine
2 tablespoons fresh basil, chopped fine
2 tablespoons fresh marjoram, chopped fine
3 cloves garlic, chopped superfine
3 tablespoons lemon zest

Guatamalan Pollo en Peppian Tacos (Chicken Tacos with Pumpkin Seed Sauce)

April 23rd, 2011 § 0 comments § permalink

Makes 20 tacos

INGREDIENTS

2 cups water
1 chicken breast, skinless
2 chicken thighs, skinless
2 chicken legs, skinless
½ large white onion (half reserved), chopped
1 tablespoon black pepper
1 teaspoon ground allspice
1 teaspoon salt
1 cup green pumpkin seeds
2 tablespoons sesame seeds
1 teaspoon cumin seeds
2 whole allspice berries
3 cloves
2 black peppercorns
1 pound tomatillos, cut in quarters
3 fresh serrano chilies, chopped
3 cloves garlic
1 poblano pepper, chopped
1 cup fresh cilantro leaves
2 cups chicken stock, reserved from poaching chicken
Tortillas, for serving

DIRECTIONS

In a medium saucepan over medium high heat, add water, chicken, half the white onion, black pepper and allspice and bring to a boil. Simmer for about 20 minutes. Transfer chicken to a bowl and reserve liquid. After chicken has cooled, shred chicken with a fork removing from the bone and set aside. Preheat oven to broil. On a baking sheet lined with parchment paper, place the pumpkin seeds, sesame seeds, cumin seeds, allspice berries, cloves, peppercorns, tomatillos, serrano chilies, garlic, and poblano peppers, and broil, about 3-4 minutes or until the pumpkin seeds start to char. Remove from oven and place in a blender with the cilantro leaves and chicken stock, blend until smooth. Mix in with chicken and serve with warm tortillas.

Shredded Chicken Mole Verde Tostadas

April 23rd, 2011 § 0 comments § permalink

Makes 15 tostadas

INGREDIENTS

2 cups water
1 chicken breast, skinless
2 chicken thighs, skinless
2 chicken legs, skinless
½ large white onion (half reserved), chopped
1 tablespoon black pepper
1 teaspoon ground allspice
1 teaspoon salt
1 cup green pumpkin seeds
2 tablespoons sesame seeds
1 teaspoon cumin seeds
2 whole allspice berries
3 cloves
5 black peppercorns
1 pound tomatillos, cut in quarters
3 fresh serrano chilies, chopped
3 cloves garlic
1 poblano pepper, chopped
1 cup fresh cilantro leaves
2 cups chicken stock, reserved from poaching chicken
15-20 tostada shells (corn tortillas cooked in oil)

DIRECTIONS

In a medium sauce pan over medium high heat, add water, chicken, half the white onion, black pepper and allspice and bring to a boil. Simmer for about 20 minutes. Transfer chicken to a bowl and reserve liquid. After chicken has cooled, shred chicken with a fork removing from the bone and set aside. Preheat oven to broil. On a baking sheet lined with parchment paper, place the pumpkin seeds, sesame seeds, cumin seeds, allspice berries, cloves, peppercorns, tomatillos, serrano chilies, garlic, and poblano peppers, and broil, about 3-4 minutes or until the pumpkin seeds start to char. Remove from oven and place in a blender with the cilantro leaves and chicken stock; blend until smooth. Mix in with chicken and serve with warm tostada shells.

Shredded Chipotle Chicken Tacos

February 22nd, 2011 § 0 comments § permalink

Serves 4-6

INGREDIENTS

½ tablespoon cumin
½ tablespoon chili powder
½ teaspoon cumin seeds
Zest of 1 lime
1 chicken breast
Salt/pepper
1½ tablespoons canola oil
½ a large white onion, chopped medium
1 poblano pepper, chopped
Juice of 1 lime
3 whole chipotle peppers in adobe, chopped
¼ cup tomato sauce
3 tablespoons chicken stock
Tortillas, for serving

For garnish:

Pickled onions
Avocadoes

DIRECTIONS

In a bowl, combine all spices and lime zest and mix well. Rub all over chicken breasts and season with salt and pepper. In a medium heavy bottom skillet heat canola oil and brown chicken breasts on each side until brown. Remove from pan and set aside, add onions and poblanos and cook until tender.
Add lime juice, chipotles, tomato sauce and chicken stock. Stir well. Place chicken breasts back in pan with sauce and cook for about 15 minutes on a gentle boil or until tender. Take out chicken and shred with a fork. Place meat back in pan.

Serve on flour or corn tortillas garnished with pickled onions and avocadoes.

Belgian-Style Pan-Seared Duck Breasts with Cherry-Beer Reduction and Dried Cherries

January 14th, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

4 teaspoons finely chopped fresh rosemary leaves
2 teaspoons grated lemon zest
¼ teaspoon fresh ground black pepper
2 teaspoons fresh ginger, peeled finely chopped
4(7-to-8-ounce), skin-on, boneless Pekin duck breasts
1 teaspoon Sea salt or kosher salt
1 cup Belgium Cherry Beer
1 cup duck or chicken stock
16 dried cherries
3 tablespoons butter, chilled

DIRECTIONS

Stir together the rosemary, lemon zest, black pepper, ginger and salt. Sprinkle the spice mixture on the flesh sides of the duck breasts. Sandwich with the flesh sides together (skin side out) on a plate, cover with plastic wrap, and refrigerate for 4 hours or overnight.

Take the duck out of the refrigerator and use a paper towel to wick away any moisture – it’s fine if some of spice mixture rub off.

Heat a large skillet over medium heat until hot. Place the duck breasts in the skillet skin-side down and cook undisturbed until most of the fat is released, about 8 minutes. Pour off the fat from the pan (save it for another use if desired). Flip the breasts and cook 1 minute more. Transfer the duck to a platter and turn off the heat.

Add the cherry beer to the pan and boil until reduced to 2 tablespoons, scraping up any caramelized bits that cling to the bottom of the pan. Add the stock and dried cherries and any juices on the platter that have collected around the duck. Simmer until the stock has reduced by half.

Turn off the heat and add the butter. Shake the pan back and forth until the butter has dissolved.
Season the sauce with salt and fresh ground black pepper. Slice the duck and return to the pan to warm.
Serve immediately.

© Recipe Property of Peter Berley

Whole Roast Duck with Spiced Maple Glaze

January 14th, 2011 § 0 comments § permalink

Serves 2

INGREDIENTS

1 duck, excess fat removed
1 cup chicken or duck stock
¼ cup maple syrup
1 cup orange juice
Zest of 1 orange
1 stick cinnamon
2 cloves
2 teaspoons finely chopped fresh ginger
½ a lemon

DIRECTIONS

Preheat the oven to 400°F.

Prick the duck all over with a fork (this will allow the excess fat to render out of the duck).

Season the duck with salt and pepper and place on a rack in a roasting pan. Roast 1 hour and 20 minutes, draining off the fat during the roasting process several times. Once out of oven, set the duck aside until it is cool enough to handle.

Make the glaze: Combine the stock, syrup, orange juice and zest, cinnamon cloves and ginger in a pan and simmer over medium heat until reduced to ½ cup, strain the glaze and season with a few drops of lemon juice. Season with salt and pepper.

Cut the duck in half lengthwise and pull out the rib cage and back of each half.

Light the broiler and position a rack six inches under it.

Place the duck halves skin side up in a pan. Broil until the skin is crispy, about 4 minutes. Brush with some of the glaze and broil 2 minutes more.

Pour the remaining glaze over the duck and serve.

© Recipe Property of Peter Berley

Albondigas Tradicional (Traditional Moorish Meatballs)

November 3rd, 2010 § 0 comments § permalink

Recipe adapted from the Food of Spain cookbook by Vikki Harris

Serves 8

INGREDIENTS

For Meatballs:

8 oz ground pork
8 oz ground beef
4 cloves garlic, chopped fine
1 cup breadcrumbs
2 teaspoon coriander seeds (freshly ground)
2 teaspoon freshly ground nutmeg
1 teaspoon cumin seeds (freshly toasted and ground)
Pinch of ground cinnamon
1 egg
¼ cup fresh flat leaf parsley, chopped fine
Salt and pepper
2 tablespoons olive oil

For Spicy Tomato Sauce:

1 medium yellow onion, chopped fine
3 cloves garlic, chopped fine
¼ cup fresh flat leaf parsley, chopped fine
½ cup white wine
1 tablespoon tomato paste
2 cups (15 oz can) crushed tomatoes
½ cup chicken stock
1 teaspoon cayenne pepper

PREPARATION

In a large mixing bowl combine pork, beef, breadcrumbs, garlic, parsley, spices, egg and salt and pepper. Mix thoroughly by hand until the mixture is smooth. Cover and refrigerate for about 30 minutes.
Turn mixture into small 1-inch balls. Heat a large sauté pan with olive oil on medium high heat and cook the meatballs, rolling until all sides are golden brown, drain on paper towel. Add the onions and garlic and sauté until translucent about 5 minutes. Add parsley and white wine and reduce liquid a little. Add tomato paste and mix well, add the crushed tomatoes, stock and cayenne and mix well. Add meatballs back into the pan and cook for another 10 minutes on medium low heat. The sauce should get thick. Serve warm.

Albondigas Tradicional (Traditional Moorish Meatballs)

Penne Pasta with Hazelnuts and Dried Cherries in a Brandy Cream Sauce

October 18th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

1 box (or 1-pound) Penne pasta
2 tablespoons butter
2 shallots, chopped fine
½ cup dried cherries
½ cup hazelnuts, roasted and chopped
¼ cup Brandy
1 cup chicken stock
1 cup whipping cream
Salt and freshly ground pepper
¼ cup fresh thyme leaves

PREPARATION

In a large saute pan, melt butter over medium heat, add shallots and saute until translucent, about 3 minutes. Add cherries, hazelnuts and Brandy and reduce liquid by half. Next, add chicken stock, and reduce by a third and finish with whipping cream. Add pasta, season to taste with salt and pepper and nux well. Sprinkle with thyme leaves and serve immediately.

Late Summer Garden Chicken and Herbed Dumplings

October 13th, 2010 § 0 comments § permalink

Serves 6

Prep Time: 35 minutes
Cook Time: 30 minutes
Wine Pair: White & Red

INGREDIENTS

Olive oil
3 tablespoons butter
4 cloves, garlic, chopped fine
1 medium red onion, chopped small
3 large boneless, skinless chicken breasts, cut into 2 inch strips, lightly dusted with whole wheat flour
1 bunch green onions, sliced
3 stalks of celery, chopped small
2 medium carrots, chopped small
1 medium turnip, cubed small
1 tablespoon salt
1 tablespoon cracked pepper
â…“ cup white wine (use the wine you choose for the wine pairing)
3 cups low sodium chicken stock
1 cup of the following herbs destemmed and chopped: parsley, thyme, marjoram, chives
2 fresh bay leaves (if not, substitute dry)
½ cup heavy whipping cream
1 teaspoon cayenne pepper
½ teaspoon nutmeg
1 cup fresh spinach
Herb Dumplings*

PREPARATION

In a large heavy bottom stew skillet, heat olive oil and butter over medium heat. Sauté garlic and onions for a few minute until translucent. Add chicken and green onions and sauté until chicken is browned or about 3 minutes. Add celery, carrots, turnips and salt and pepper. Deglaze pan with white wine and add chicken stock and herbs, including bay leaves. Bring to a boil and then turn to low and cook for about 20 minutes, stirring occasionally. (Meanwhile, put together dumplings, see recipe that follows). Add the cream, nutmeg, cayenne and spinach. Drop spoon full’s of dumpling dough over the top of the soup and let cook on a low heat for about 10 minutes, uncovered and not stirring, until dumplings are cooked through.

Dumplings

INGREDIENTS

1 cup flour
1½ teaspoon baking powder
½ teaspoon salt
4 tablespoons butter, cold and cubed very small
½ cup cold milk
1 tablespoon fresh thyme leaves
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
½ teaspoon cayenne pepper

PREPARATION

In a mixing bowl combine dry ingredients and stir well. Add butter and using fingers make a crumbly mixture. Add milk, cayenne and herbs and mix well, adding more flour if needed in order to make a slightly sticky but manageable dough.

Chicken Cacciatore

October 8th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

4 chicken thighs, skin on, bone in
2 chicken wings, skin on, bone in
Sea salt
Black pepper
½ cup flour (for dredging)
Olive oil
3 cloves of garlic, chopped fine
1 medium yellow onion, chopped medium
1 medium red bell pepper, chopped medium
2 medium carrots, chopped medium
2 ribs of celery, chopped fine
½ cup fresh oregano, chopped fine
½ cup fresh marjoram, chopped fine
½ cup fresh basil, chopped fine
½ cup fresh parsley, chopped fine
¼ cup of each reserved for the end
½ cup dry white wine
1 large (28-ounce) can peeled whole tomatoes
1 cup chicken stock

PREPARATION

Season chicken with salt and pepper and dredge in flour. In a heavy bottom 5-Qt pot heat the olive oil over medium-high heat and sauté chicken until brown, about 3 to 5 minutes per side. You can do the chicken in two batches if need be, take chicken out and set aside. Reduce heat to medium, and add garlic and onion, sauté until the garlic and onions are tender and translucent, 3 to 5 minutes. Next, add bell peppers, carrots, and celery, and continue to sauté for another 3 to 4 minutes. Add half of all herbs and sauté just until coated. Add the wine and remove any little bits and pieces stuck to bottom of the pan. Add the tomatoes, squishing them with your fingers to break apart whole tomatoes. Add chicken stock, stir well. Add the chicken and mix well. Reduce heat to simmer and simmer for about 20 to 30 minutes or until chicken is cooked through. Add remaining herbs and take off heat. Remove any excess oil or fat floating on the top of the sauce with a spoon. Serve over Herbed polenta.

Mexican Herbed Chicken & Albondigas Soup with Winter Greens

October 8th, 2010 § 0 comments § permalink

Serves 6

INGREDIENTS

Meatballs

1 pound ground chicken
2 limes, zest and juice
½ cup fresh cilantro, chopped fine
1 teaspoon jalapeño pepper, chopped fine
¼ cup red pepper, chopped fine
1 tablespoon dried cumin
1 teaspoon salt
1 egg, beaten

Soup

Olive oil, for sautéing
2 cloves garlic, chopped fine
1 medium red onion, chopped
1 medium red pepper, chopped
1 medium carrot, chopped
1 medium zucchini, sliced round
1 teaspoon jalapeño pepper, deseeded and chopped fine
1 tablespoon dried cumin
1 teaspoon chili powder
2 teaspoons salt
1 teaspoon cracked pepper
4 cups chicken stock
4 small fresh corn tortillas, sliced in thin strips
Avocado, for garnish
Cotija cheese, for garnish

PREPARATION

To assemble meatballs, use fingers to mix together all ingredients until well blended. Form into balls from 1 to 2 inches in diameter. Set aside.

Heat olive oil in a large soup pan on medium high heat. Sauté garlic, onions, red pepper and carrots for about 5 minutes, stirring constantly. Add zucchini, jalapeños and spices, season with salt and pepper. Mix well, sautéing for another few minutes. Pour in the chicken stock and stir until well combined. Gently lower the meatballs into the pan. Bring to a boil and reduce heat to a low simmer. Cook for another 20 to 30 minutes on low and until meatballs are cooked through. Take off heat and add tortilla strips. Let stand for about 5 minutes before serving.

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