Tuesday, November 6, 2018

Salmon En Papillote

2 cups water
1 teaspoon olive oil
4 salmon fillets (about 4 ounces each), skin discarded, rinsed and patted dry
1 small unpeeled zucchini, very thinly sliced
1 medium tomato (seeded, chopped)
2 tablespoons minced fresh Italian (flat-leaf) parsley
1 tablespoon minced, fresh thyme
1 tablespoon minced, fresh rosemary
1 medium garlic clove (minced)
1/2 teaspoon black pepper (coarsely ground preferred)

   1. Pour the water into the pressure cooker. Place the steaming rack in the pressure cooker.
   2. Place 4 sheets of parchment paper (each about 12 x 16 inches) on the counter top. Drizzle 1/4 teaspoon oil onto the center of each sheet. Brush to coat the center of the parchment.
   3. Place a fish fillet in the center of each parchment sheet. Arrange the zucchini and tomato on the fish.
   4. In a small bowl, stir together the remaining ingredients. Sprinkle the herb mixture over the fish and vegetables. Pull the edges of the parchment over the fish and vegetables. Fold the edges together several times, creasing tightly, to seal the packets securely.
   5. Place 2 packets in the center of a sheet (about 18 inches square) of heavy-duty aluminum foil. Gently place the remaining 2 packets on top, perpendicular to the bottom 2 packets. Pull the edges of the foil over all, shaping into a bundle about 8 inches in diameter (to fit in the cooker). Fold the edges together several times, creasing tightly, to seal the foil packet securely.
   6. Transfer the foil packet to the rack in the pressure cooker, gently pressing in on the packet so it fits in the cooker and rests well below the max fill line. Secure the lid. Pressure cook on high for 12 minutes. Quickly release the pressure.
   7. Carefully lift the foil packet out of the pressure cooker. Transfer to the counter top. Remove the parchment packets from the foil packet. Transfer to serving plates. Or, using the tines of a fork, carefully open the parchment packets away from you (to prevent steam burns) and transfer the fish and vegetables to serving plates.

Tuesday, October 2, 2018

Chilli for a Crowd

1/4 cup (60ml) olive oil
2kg beef chuck steak, trimmed, cut into 2cm cubes
2 onions, chopped
150g piece of pancetta, rind removed, chopped
4 garlic cloves, finely chopped
2 tablespoons ground cumin
1/3 cup (95g) tomato paste
1 1/2 teaspoons chilli powder
2 teaspoons dried oregano
1 cup (250ml) red wine
700ml tomato passata (sugo)
2 teaspoons brown sugar
3 cups (750ml) beef stock
2 x 420g cans red kidney beans, rinsed, drained
 Flat-leaf parsley leaves, to garnish, cooked brown rice and cornbread, to serve.

   1. Preheat the oven to 170°C.
   2. Heat 2 tablespoons of the olive oil in a large flameproof casserole over high heat. Cook the beef, in batches, until browned all over, then set aside.
   3. Reduce the heat to medium and add the remaining tablespoon of oil to the pan. Add the onion, pancetta and garlic and cook, stirring, for 4-5 minutes until onion is starting to brown. Add the cumin, tomato paste, chilli powder and dried oregano, and stir for a further 1 minute. Add the wine, passata, sugar and stock, then season with salt and freshly ground black pepper. Return the beef to the pan and bring to the boil, then cover and cook in the oven for 3 hours until meat is tender and sauce has thickened.
   4. Just before serving, stir in the red kidney beans and return to the stove to warm through over low heat. Garnish with parsley and serve with rice and bread.

Wednesday, September 12, 2018

New England Lamb Bake

1 tablespoon canola oil
2 pounds boneless leg of lamb, cut into 1-inch cubes
1 large onion, chopped
1/4 cup all-purpose flour
3 cups chicken broth
2 large leeks (white portion only), cut into 1/2-inch slices
2 large carrots, sliced
2 tablespoons minced fresh parsley, divided
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
3 large potatoes, peeled and sliced
3 tablespoons butter, melted and divided

   1. Preheat oven to 375°. In a Dutch oven, heat oil over medium heat. Add lamb and onion, cook and stir until meat is no longer pink. Stir in flour until blended. Gradually add broth. Bring to a boil, cook until thickened, 1-2 minutes, stirring to loosen browned bits from pan. Add leeks, carrots, 1 tablespoon parsley, rosemary, salt, pepper and thyme.
   2. Spoon into a greased 13x9-in. or 3-qt. baking dish. Cover with potato slices, brush with 2 tablespoons melted butter. Bake 1 hour, brush potatoes with remaining butter. Return to oven, bake until meat is tender and potatoes are golden, 30 minutes to 1 hour more. Cool briefly, sprinkle with remaining parsley.
   3. Freeze option: Remove baking dish from oven, cool completely. Before adding remaining parsley, cover dish and freeze. Freeze parsley separately. To use, partially thaw lamb in refrigerator overnight. Remove from refrigerator 30 minutes before baking; thaw remaining parsley. Preheat oven to 350°. Reheat, covered, until a thermometer reads 165°, about 1 hour. Sprinkle with remaining parsley.

Tuesday, September 11, 2018

Stovetop Yankee Pot Roast

1/4 cup olive oil
1 (3 pound) beef round tip roast
flour for dredging
3 medium onions, sliced
3 large carrots, peeled and cut into small chunks
3 large stalks celery, diced
4 cloves garlic, minced
3 whole allspice berries
salt and pepper to taste
1 cup dry red wine
2 (12 ounce) cans beef broth
2 tablespoons cornstarch dissolved in a small amount of water

   1. Heat the oil in a heavy, cast iron pot over medium heat. Dredge the roast in the flour, shake off the excess and brown in the hot oil on all sides. Stir in the onions, carrots, celery, garlic and allspice, cook till lightly browned. Pour in the red wine and bring to a simmer before pouring in the beef broth. Reduce heat to low, cover and cook until the beef is tender, about 2 to 3 hours.
   2. When the meat has finished cooking, remove to a cutting board and allow to rest for 10 minutes. While beef is resting, thicken the cooking liquid with the cornstarch. Slice the beef and serve with the gravy.

Tuesday, September 4, 2018

Creole Jambalaya

3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
2 tablespoons butter
2 garlic cloves, minced
2 cups cubed fully cooked ham
1 can (28 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed beef broth, undiluted
1 cup uncooked long grain white rice
1 cup water
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon chili powder
1/4 teaspoon pepper
1-1/2 pounds fresh or frozen uncooked shrimp, peeled and deveined
1 tablespoon minced fresh parsley

   1. In a Dutch oven over medium-high heat, saute the onion, celery and green pepper in butter until tender. Add garlic, cook 1 minute longer. Add the next nine ingredients, bring to a boil over medium-high heat. Reduce heat, cover and simmer until rice is tender, about 25 minutes.
   2. Add shrimp and parsley, simmer, uncovered, for 7-10 minutes or until shrimp turn pink.

Monday, August 27, 2018

Mini Hot Browns

1 teaspoon chicken bouillon granules
1/4 cup boiling water
3 tablespoons butter
2 tablespoons all-purpose flour
3/4 cup half-and-half cream
1 cup shredded Swiss cheese
18 slices snack rye bread
6 ounces sliced deli turkey
1 small onion, thinly sliced and separated into rings
5 bacon strips, cooked and crumbled
2 tablespoons minced fresh parsley

   1. Preheat oven to 350°. Dissolve bouillon in water, set aside.
   2. In a small saucepan, melt butter over medium heat. Stir in flour until smooth add cream and bouillon. Bring to a boil cook and stir until thickened, 1-2 minutes. Stir in cheese until melted. Remove from heat.
   3. Place bread on two baking sheets. Layer each slice with turkey, onion and cheese mixture. Bake until heated through, 10-12 minutes. Sprinkle with bacon and parsley.

Thursday, August 23, 2018

Chicken Ole Foil

1 can (15 ounces) black beans, rinsed and drained
2 cups fresh or frozen corn (about 10 ounces), thawed
1 cup salsa
4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon salt
1 cup shredded cheddar cheese
2 green onions, chopped

   1. Mix beans, corn and salsa, divide among four 18x12-in. pieces of heavy-duty foil. Top with chicken. Mix seasonings, sprinkle over chicken. Fold foil over chicken, sealing tightly.
   2. Grill packets, covered, over medium heat until a thermometer inserted in chicken reads 165°, 15-20 minutes. Open foil carefully to allow steam to escape. Sprinkle with cheese and green onions.

Monday, August 20, 2018

Stuffed Iowa Chops

4 bone-in pork loin chops (1-1/2 inches thick and 8 ounces each)
1 tablespoon canola oil
1 tablespoon finely chopped onion
1 tablespoon minced fresh parsley
1 tablespoon 2% milk
1/4 teaspoon salt
1/4 teaspoon rubbed sage
1/4 teaspoon pepper
1 cup chopped peeled apple
1 cup whole kernel corn
1 cup dry bread crumbs
1/3 cup honey
3 to 4 tablespoons Dijon mustard
3/4 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed

   1. Preheat oven to 350°. Cut a pocket in each pork chop by slicing almost to the bone. In a large skillet, heat oil over medium heat. Brown chops on each side, cool slightly.
   2. In a bowl, mix onion, parsley, milk and seasonings. Add apple, corn and bread crumbs, toss to combine. Spoon into pork chops, place in a greased 13x9-in. baking dish.
   3. In a small bowl, mix sauce ingredients, reserve half of the sauce for brushing. Pour remaining sauce over pork chops. Bake, uncovered, 50-60 minutes or until a thermometer inserted in stuffing reads 165°, brushing occasionally with reserved sauce during the last 20 minutes.