Friday, February 17, 2017

“One-Step” Chicken Noodle Soup – For When You’re Sick of Following Recipes

Or, just plain sick. Yes, I’m a little under the weather, but as they say, the show must go on, and that “show” ended up being me just throwing all my chicken noodle soup ingredients into a pot, crossing my fingers, and hoping for the best.

And while I know this method didn’t produce “the best” chicken noodle soup, I was amazed at how really good it was, and how remarkably close it was to a certain canned variety. I can’t give brand names, but it rhymes with Frogresso.

If you do decide to use this one-step approach, there are a few things you need to pay attention to. You’ll want to use a pasta or noodle that’s at least a large as the fusilli I used so it doesn’t completely break down; as well as, to be sure to dice/slice your veggies nice and thin, so they get tender relatively quickly.

I just used a knife, but I bet you have one of those vegetable slicers somewhere, and this would be the perfect operation to use it for. Above and beyond that, feel free to add in other “medicinal” ingredients, such as garlic, ginger, and hot chilies. But whether you embellish or not, or you’re sick, or feeling just fine, I really do hope you give this a try soon. Enjoy!


Ingredients for 4 portions:
1 pound raw or cooked chicken meat (I used 2 cubed-up breasts)
1/2 cup dried fusilli pasta (corkscrew pasta)
1/3 finely minced onions
1 carrot, very thinly sliced
1 rib celery, thinly sliced
salt, freshly ground black pepper, and cayenne to taste
2 teaspoons ketchup
1 fresh thyme sprig, or pinch of dried thyme, optional
4 cups chicken broth
2 tablespoons freshly chopped Italian parsley

Tuesday, February 14, 2017

Norwegian Butter Sauce – Better Know as Sandefjordsmør

My Norwegian pronunciations aren’t any better than my French ones, but as challenging as saying, “Sandefjordsmør,” may be, this amazingly simple butter sauce is not very challenging to make. 

People get nervous about butter sauce, since many types can easily “break,” which means the butter separates, but because of the cream, this is extremely stable, and very user-friendly. As long you don’t dump all the cold butter cubes in at once, and just toss them in a few at a time, your sauce will not break. 

Along the same lines, if you make the sauce early, be sure to keep it in a warm spot, since if it gets cold and solidifies, and then you try and reheat it, the butter will most likely separate. Above and beyond being easy, and relatively sturdy, this Sandefjordsmør is also quite versatile.

Not only is it wonderful on all types of fish, but also works beautifully with shrimp and lobster. Speaking of versatility, the same goes for changing up the herbs. So, no matter how you flavor it, or what you spoon it over, I really hope you give this a try soon. Enjoy!


Ingredients for 4 servings:
2 lemons, juiced
1/2 cup heavy cream
5 tablespoons cold unsalted, grass-fed butter, cut in cubes
salt and cayenne to taste
2 generous tablespoons chopped Italian parsley

Saturday, February 11, 2017

Chocolate Soufflé – Perfect for Your Valentine (Unless I’m Your Valentine)

With everybody’s favorite made-up holiday right around the corner, I thought I would finally post a chocolate soufflé. I’m not sure what took so long, other than the fact that soufflés have never been my favorite delivery system for chocolate.

Sure, they’re visually impressive, which is key for a special occasion dessert, but the chocolate does get a bit diluted by all those air bubbles. Also, I’ve always been much more of a cold, or room-temp chocolate dessert guy, and never gone nuts for things like lava cakes, and baked puddings.

Having said that, I’m sure I’m in the minority, and you and your special someone will enjoy these just fine. I developed this recipe for two, since that makes a lot of sense, but it should scale up without issue. If you want to add some type of liquor to this, you can add it to the milk and flour mixture after you turn off the heat.

Rum works beautiful, as does coffee, orange, or raspberry liqueur.  Above and beyond that, if you really want to impress your date, you could also whip up a sauce to serve along side. I’m thinking either a berry puree, or maybe a coffee crème anglaise would pair perfectly. Either way, sauced or not, I really hope you give this a try soon, and it gets you lots of compliments. Enjoy!


Chocolate soufflé for two 5-oz ramekins):
melted butter and sugar to prep ramekins
1 tablespoon butter  
1 tablespoon flour
1/4 cup plus 1 teaspoon cold milk
pinch salt
pinch cayenne
2 ounces dark chocolate (I like something around 70%)
1 large egg yolk
2 large egg whites
pinch cream of tartar (you can use a few drops of lemon juice or vinegar instead)
1 tablespoon white sugar, added in 3 additions

Tuesday, February 7, 2017

Brazilian Fish Stew – Almost Moqueca

In case I wasn’t completely clear the multiple times I mentioned it in the videothis is just my take, my twist, my interpretation of a Brazilian fish stew. Or, as people who will ignore the previous sentence call it, “moqueca.”

The most glaring omission from the classic ingredient list would be red palm oil, which apparently gives this dish it signature flavor. Since I don’t think I ever had it, it’s hard for me to say, but what I can tell you, is that this was incredibly delicious even without the mysterious oil.

Like most of the world’s great fish stews, this is usually made with several types of seafood, but this is what I’m calling the weeknight version. Using a whitefish, along with scallops, shrimp, clams, etc., is lovely, but then you do have to worry about timing, so that everything finishes at the same time.

By using one fish, this really is quite a simple recipe, and the little bit of slicing and mincing involved is well worth the gorgeous, and very tasty results. I really do hope you give this gorgeous Brazilian fish stew a try soon. Enjoy!


Ingredients:
1 tablespoon olive oil
1 yellow onion, thinly sliced
1 teaspoon salt, plus more to taste
2 tablespoons tomato paste
4 cloves minced garlic
2 teaspoons paprika
1 teaspoon ground cumin
cayenne pepper to taste
1 can (14-oz) coconut milk (not low fat!)
1 teaspoon soy sauce
1 1/2 cup sliced assorted sweet and/or hot peppers
1/4 cup chopped green onion
1 1/2 pounds sea bass, or other firm white fish, cut into chunks
1/4 cup chopped cilantro leaves
2 tablespoons freshly squeezed lime juice
serve with rice