This is my favorite rice to serve alongside any Latin inspired dish. You start by making a sofrito, which is a Latin flavor base used in all kinds of recipes, not just rice. Latino cooks often make a large batch and freeze their sofrito in smaller portions for later use. You can increase the following recipe and do the same.
To make enough sofrito for this spanish rice, which serves four as a side dish:
Put two tablespoons of canola oil in a large saucepot. Add one-quarter Spanish onion, one-half green bell pepper, one jalapeno pepper and two cloves of garlic, all finely diced. Also add two plum tomatoes that you've seeded and diced and one handful of chopped fresh cilantro. (Leave out the cilantro if you're one of those who object to its taste. You can add a teaspoon of dried oregano instead.) Cook the diced vegetables over medium heat, stirring, until the onion is translucent and the peppers are tender. That's it for the sofrito part.
Add one cup of long grain rice to the pan, and stir it for a few minutes to coat the rice with the oil and veggies. Here's where I change things up a bit from classic Spanish rice recipes. Add one teaspoon each of cumin and sweet smoked paprika. Smoked paprika has become my new favorite spice. It adds an incredible aroma and flavor to any dish. (Be careful, though, that you don't get the hot version which, take my word for it, will bring on the burn.) Add two cups of chicken broth (or water if you don't have broth), bring to a boil and simmer for about twenty minutes, or until all the liquid is absorbed by the rice. If you'd like, you can throw in about a half-cup frozen green peas about ten minutes before the rice will be done.
As I said, I like this rice with any Latin dish, such as yesterday's salsa chicken. Now all I need is an icy cold marguerita and time for a long siesta after my meal.
Saturday, August 8, 2009
Friday, August 7, 2009
Salsa Lesson
If you've read all my posts (about eight so far, I think) you may think that all I ever eat are cutlets, either chicken or pork. Not so, but in summer's high heat they make a quick and easy dinner. I'm saving my soups and braises for cooler weather. So here's one more super easy chicken breast recipe:
Take as many chicken cutlets or skinless breasts as you want to cook, and sprinkle them with chile powder, cumin, salt and pepper (both sides, please). This time they do not have to be thin, you'll just adjust the cooking time depending on size. Lightly brown each side in about two tablespoons of canola oil in a medium hot frying pan. Then add a mixture of one cup of your favorite purchased salsa and one-half cup of chicken broth. This is enough for 4 breasts, but increase the salsa and broth if you are making more than that. Bring to a boil, then simmer until the breasts are cooked through. This will be about 5 minutes if you used thin cutlets, or about 20 minutes if you used whole breasts. This dish approximates the taste of chicken mexicana, which many Mexican restaurants include on their menus. Serve with rice (and beans, if you like). The same approach works just as well with pork chops or cutlets. Tomorrow I'll share a way to make bueno spanish rice.
Now, for that lesson. One, two, cha, cha, cha. Three, four, cha, cha, cha.
Take as many chicken cutlets or skinless breasts as you want to cook, and sprinkle them with chile powder, cumin, salt and pepper (both sides, please). This time they do not have to be thin, you'll just adjust the cooking time depending on size. Lightly brown each side in about two tablespoons of canola oil in a medium hot frying pan. Then add a mixture of one cup of your favorite purchased salsa and one-half cup of chicken broth. This is enough for 4 breasts, but increase the salsa and broth if you are making more than that. Bring to a boil, then simmer until the breasts are cooked through. This will be about 5 minutes if you used thin cutlets, or about 20 minutes if you used whole breasts. This dish approximates the taste of chicken mexicana, which many Mexican restaurants include on their menus. Serve with rice (and beans, if you like). The same approach works just as well with pork chops or cutlets. Tomorrow I'll share a way to make bueno spanish rice.
Now, for that lesson. One, two, cha, cha, cha. Three, four, cha, cha, cha.
Wednesday, August 5, 2009
I'm melting - help!
No, I'm not the Wicked Witch of the West. I wish some one would throw a bucket of water on me. I think NYC finally made it into the 90s today, although that does not make me happy. After a perfectly lovely most of July, the last week or so has been brutally hot and humid.
So tonight's dinner will have to be super simple. Italian grilled cheese sandwhiches using the leftover prosciutto and provolone cheese from yesterday's saltimbocca. Using any good bread you have on hand, spread a little Dijon (or other) mustard on both slices. Place a slice of provolone, then two slices of prosciutto, then another slice of provolone on one slice and make a sandwhich with the other slice, mustard side down. Butter the outside of one slice and place the sandwhich in a fairly hot frying pan, butter side down. Then butter the side facing up. Brown on both sides until the cheese melts. Serve with a green salad or cole slaw.
I'm praying for rain. Stay cool!
So tonight's dinner will have to be super simple. Italian grilled cheese sandwhiches using the leftover prosciutto and provolone cheese from yesterday's saltimbocca. Using any good bread you have on hand, spread a little Dijon (or other) mustard on both slices. Place a slice of provolone, then two slices of prosciutto, then another slice of provolone on one slice and make a sandwhich with the other slice, mustard side down. Butter the outside of one slice and place the sandwhich in a fairly hot frying pan, butter side down. Then butter the side facing up. Brown on both sides until the cheese melts. Serve with a green salad or cole slaw.
I'm praying for rain. Stay cool!
Tuesday, August 4, 2009
Jumps into the mouth
The Italian word "saltimbocca" literally means "jumps into the mouth." Traditionally, the dish is made with veal cutlets, prosciutto and sage. Here's my version using chicken.
Start with thin sliced chicken cutlets, either purchased that way or by slicing boneless, skinless chicken breasts horizontally yourself (if you're slicing them, it helps to put them into the freezer for five minutes or so first). Place cutlets between two sheets of plastic wrap, or in a sealed ziplock bag, and pound to a quarter-inch thickness.
Place one paper-thin slice of prosciutto, a sprinkle of fresh chopped sage or dried sage and a slice of provolone on each cutlet. Fold the prosciutto on each side to contain the cheese as best you can (some cheese will escape during cooking, but will enhance the sauce you'll make at the end). Then fold the chicken cutlet to enclose everything and secure with toothpicks.
In a large skillet, place the cutlet packages in a combination of one tablespoon of olive oil and one tablespoon of butter. Lightly saute each side over medium heat for about 4 minutes, or until lightly browned. Remove cutlets from pan.
Add a little diced red onion or shallots, about two tablespoons, to the pan and cook for about one minute. Deglaze the pan with one-half to one cup of dry white wine, depending on how many cutlets you are making, boiling the wine until it reduces by one-half. Add an equal amount of chicken broth, the juice of one lemon and two tablespoons of butter. Return the chicken cutlets to the pan and continue boiling until the cutlets are heated through. That's it!
I like to serve this dish with risotto, but it takes a bit of work to make both at the same time. A good alternative would be a packaged rice mix that includes saffron. Or, for that matter, any rice mix that suits your fancy. Buon gusto!
Start with thin sliced chicken cutlets, either purchased that way or by slicing boneless, skinless chicken breasts horizontally yourself (if you're slicing them, it helps to put them into the freezer for five minutes or so first). Place cutlets between two sheets of plastic wrap, or in a sealed ziplock bag, and pound to a quarter-inch thickness.
Place one paper-thin slice of prosciutto, a sprinkle of fresh chopped sage or dried sage and a slice of provolone on each cutlet. Fold the prosciutto on each side to contain the cheese as best you can (some cheese will escape during cooking, but will enhance the sauce you'll make at the end). Then fold the chicken cutlet to enclose everything and secure with toothpicks.
In a large skillet, place the cutlet packages in a combination of one tablespoon of olive oil and one tablespoon of butter. Lightly saute each side over medium heat for about 4 minutes, or until lightly browned. Remove cutlets from pan.
Add a little diced red onion or shallots, about two tablespoons, to the pan and cook for about one minute. Deglaze the pan with one-half to one cup of dry white wine, depending on how many cutlets you are making, boiling the wine until it reduces by one-half. Add an equal amount of chicken broth, the juice of one lemon and two tablespoons of butter. Return the chicken cutlets to the pan and continue boiling until the cutlets are heated through. That's it!
I like to serve this dish with risotto, but it takes a bit of work to make both at the same time. A good alternative would be a packaged rice mix that includes saffron. Or, for that matter, any rice mix that suits your fancy. Buon gusto!
Monday, August 3, 2009
Bolognese my way
Every so often I have a strong urge to eat beef. It's probably because my body is craving iron. Also, I love pasta but do not love meat sauce made with ground beef. I don't really care for the texture of the meat. So here's a meat sauce with plenty of vegetables and a really hearty flavor. I warn you though, it is not a red tomato sauce.
I start with three slices of bacon, cut into small pieces. I toss the bacon into a 5-quart dutch oven and brown it up until it's crispy and has rendered its fat. Remove the bacon and drain on a paper towel. Add one diced onion, two diced carrots, two diced stalks of celery and salt and pepper to taste. Saute over medium heat in the bacon grease until the onion becomes translucent, a few minutes at least. Then add about one pound of stew beef that you've cut up into smaller pieces (I like mine really small, about one-half inch cubes). If you'd like, you can substitute a one pound beef chuck roast and shred it into smaller pieces when the cooking process is done. Brown the meat in the pot with the vegetables.
When the meat has browned add six tablespoons of tomato paste and stir it into the mixture, cooking it for a minute or two. Add two cups of low-salt beef broth (one 14-ounce can) and two cups of dry red wine (use the same can to measure). Add your bacon pieces and bring the mixture to a boil. Reduce to a simmer and cover the pot, but not tightly. Leave a little room for steam to escape so the sauce reduces a bit. Simmer, stiring occasionally, for two hours. At the last half-hour, stir in about one-half cup of half and half (or milk or cream). Use your judgement here, taste the sauce to see if you'd like more cream or salt or pepper.
That's it. Serve the Bolognese over a sturdy pasta, such as penne, that you've cooked while the sauce simmered. Top with grated Parmesan cheese and serve with a good Italian bread. As Rachel Ray would say, "Yummo."
I start with three slices of bacon, cut into small pieces. I toss the bacon into a 5-quart dutch oven and brown it up until it's crispy and has rendered its fat. Remove the bacon and drain on a paper towel. Add one diced onion, two diced carrots, two diced stalks of celery and salt and pepper to taste. Saute over medium heat in the bacon grease until the onion becomes translucent, a few minutes at least. Then add about one pound of stew beef that you've cut up into smaller pieces (I like mine really small, about one-half inch cubes). If you'd like, you can substitute a one pound beef chuck roast and shred it into smaller pieces when the cooking process is done. Brown the meat in the pot with the vegetables.
When the meat has browned add six tablespoons of tomato paste and stir it into the mixture, cooking it for a minute or two. Add two cups of low-salt beef broth (one 14-ounce can) and two cups of dry red wine (use the same can to measure). Add your bacon pieces and bring the mixture to a boil. Reduce to a simmer and cover the pot, but not tightly. Leave a little room for steam to escape so the sauce reduces a bit. Simmer, stiring occasionally, for two hours. At the last half-hour, stir in about one-half cup of half and half (or milk or cream). Use your judgement here, taste the sauce to see if you'd like more cream or salt or pepper.
That's it. Serve the Bolognese over a sturdy pasta, such as penne, that you've cooked while the sauce simmered. Top with grated Parmesan cheese and serve with a good Italian bread. As Rachel Ray would say, "Yummo."
Sunday, August 2, 2009
Dis and Dat
Although I once took a cooking course at Berkshire Community College in Pittsfield, MA, I've mostly learned to cook by reading cookbooks, watching Food TV and by trial and error. Lots and lots of trial and error. Anyone who wants to eat well on a budget, and wants more control over the ingredients, could learn to cook reasonably well. If I can do it, so can you.
My mother hates to cook. She used to feed my sister and me Ritz crackers with peanut butter and jelly, or canned tomato soup, when my father wasn't home for dinner. My brother, who was a bit older than us girls, probably was at his friend's house eating a good Italian meal on such nights. My father worked rotating shifts for the sanitation department of NYC, so every third week he wouldn't be home for supper. When he was home, more often than not my mother would say she was too tired to cook and ask him to do it.
My father had been a short order cook in his earlier days, so he knew his way around the kitchen and could put together a decent tasting meal. He made a mean pepper steak, and was the best pan gravy maker I ever met. He never minded cooking for us and, all in all, was the more nurturing parent in the family.
It's rewarding to make good tasting food, especially when you have someone to share it with. To lighten the cooking load, however, I tend to cook once and eat two or three times. The freezer is my best friend. My boyfriend calls it the "magic freezer." When I got home from work tired, it was just so easy to take something already made out to reheat.
It doesn't much matter how you learn to cook, or what inspires you to cook. The main thing is to have fun doing it and not see it as such a chore. Oh, and of course, enjoy the great tasting food you've made.
My mother hates to cook. She used to feed my sister and me Ritz crackers with peanut butter and jelly, or canned tomato soup, when my father wasn't home for dinner. My brother, who was a bit older than us girls, probably was at his friend's house eating a good Italian meal on such nights. My father worked rotating shifts for the sanitation department of NYC, so every third week he wouldn't be home for supper. When he was home, more often than not my mother would say she was too tired to cook and ask him to do it.
My father had been a short order cook in his earlier days, so he knew his way around the kitchen and could put together a decent tasting meal. He made a mean pepper steak, and was the best pan gravy maker I ever met. He never minded cooking for us and, all in all, was the more nurturing parent in the family.
It's rewarding to make good tasting food, especially when you have someone to share it with. To lighten the cooking load, however, I tend to cook once and eat two or three times. The freezer is my best friend. My boyfriend calls it the "magic freezer." When I got home from work tired, it was just so easy to take something already made out to reheat.
It doesn't much matter how you learn to cook, or what inspires you to cook. The main thing is to have fun doing it and not see it as such a chore. Oh, and of course, enjoy the great tasting food you've made.
Saturday, August 1, 2009
Classy Cutlets
Want to give your chicken cutlets some extra pizazz? I have an easy way of dressing them up a bit, for company or just for yourself. I start with thin sliced chicken cutlets (pork cutlets would work too). If you use boneless skinless chicken breasts that are not sliced thin, then either slice them yourself or pound them to a one-half inch thickness. The reason they have to be thin is that the coating will brown up quickly and you want the chicken to cook through in about the same amount of time. You don't want to burn the delicious coating.
For the coating, mix together equal parts (just eyeball it) seasoned breadcrumbs, grated Parmesan cheese and finely chopped walnuts. You could also use pistachios or cashews to vary the flavor. Set up a workstation with a plate of flour, a bowl of eggs (2 or so, lightly beaten) and a plate of the coating mixture. Dip each cutlet first in the flour to coat, shaking off any excess, then the eggs and finally the coating. Really press them into the coating, which is where all the great flavor is. In a large skillet at medium heat, fry the cutlets in a very small amount of olive oil for about two minutes per side, or just until they reach a golden brown.
You are now done, but if not serving immediately you can keep the cutlets warm in a 250 degree oven for a short while. You can serve these with just about any side dishes you like, they go with everything. Bon appetit!
For the coating, mix together equal parts (just eyeball it) seasoned breadcrumbs, grated Parmesan cheese and finely chopped walnuts. You could also use pistachios or cashews to vary the flavor. Set up a workstation with a plate of flour, a bowl of eggs (2 or so, lightly beaten) and a plate of the coating mixture. Dip each cutlet first in the flour to coat, shaking off any excess, then the eggs and finally the coating. Really press them into the coating, which is where all the great flavor is. In a large skillet at medium heat, fry the cutlets in a very small amount of olive oil for about two minutes per side, or just until they reach a golden brown.
You are now done, but if not serving immediately you can keep the cutlets warm in a 250 degree oven for a short while. You can serve these with just about any side dishes you like, they go with everything. Bon appetit!
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