Enchileftovers

It’s so satisfying to successfully transform unappetizing leftovers into a great meal, and enchiladas are a great way to do it.  Whether its veggies, steak, chicken, burger, or rice I start by sautéing a chopped onion with some garlic, cilantro, jalapeno, salt, pepper, and chili powder before adding a drained can of black beans and cooking on low heat for five minutes.  Preheat your oven to 350 then cover the bottom of a baking dish with some enchilada sauce right out of the can to keep your corn tortillas from sticking.  One by one fill each tortilla with your chopped leftovers along with a spoonful of your black bean mixture, roll, and place in the baking dish seam side down.  When you’ve filled them all cover with the remaining enchilada sauce, a generous heaping of shredded cheese, and bake uncovered for thirty minutes.  They make great leftover leftovers as well.

Pancetta and Pea Risotto

It’s still comfort food weather and there’s nothing like a bit of parmesan with your bacon, or pancetta.  If you don’t happen to have some homemade chicken stock in the freezer (which I don’t) I recommend Better Than Bouillon, either way warm about three cups in a small pot.  Add approximately a third of a pound of diced bacon or pancetta to a large sauté pan, brown, pour off half of the accumulated fat, then add a minced shallot and a couple of cloves of garlic.  After a minute stir in a cup of risotto and toss to coat.  This would be the time to add a cup of white wine if you happen to have one open but it’s not necessary, but if you do continue to cook on medium low heat until most of the wine has been absorbed.  Add a half cup of stock to the rice, stir, wait until it’s nearly absorbed, then repeat. After forty minutes or so the rice should be firm but not crunchy, stir in a cup of defrosted sweet peas…and lots of grated parmesan.

Fried Artichoke Hearts

The Cabin Fever has set in, not knowing where else to turn I wandered the frozen food aisle at the market looking for an escape.  Artichoke hearts, how could I have not noticed these before?  After defrosting them in a plastic bag submerged in warm water I threw them into a frying pan on medium heat with enough extra virgin olive oil to coat the bottom.  I’ve never been a big a fan of the soggy canned artichoke hearts but these frozen ones crisped up beautifully tasting very much like a fresh artichoke.  Towards the end I added a minced garlic clove, a pinch of chili flakes, and a squeeze of lemon and savored them one by one.  They would have been nice in a pasta dish, salad, or served with fish or chicken but I just couldn’t wait.  The next day I bought two more boxes to keep in the freezer for when I again need a reminder of warmer days…I don’t think they’ll be in there for long.

Roast Monkfish with Fennel and Tomatoes

Monkfish has a consistency similar to lobster and is perfect for roasting.  Begin by cutting your fillets into four inch pieces and dust liberally with salt and pepper while you preheat your oven to 350.  Halve 8 to 10 grape tomatoes and slice a fennel bulb thinly along with a shallot and a couple cloves of garlic.  In a large frying pan over medium heat add olive oil or butter and brown your monkfish by searing for about a minute on one side.  Add the tomatoes, fennel, shallot and garlic to the pan then flip to sear the other side of your fillets for another minute.  Pour a half cup of white wine and the juice from half a lemon into the pan then place in the oven for 25 minutes, a knife should slide through the center of the fish easily when it’s done.  Simply salt and pepper to taste and serve over rice, potatoes, beans, or couscous.  It’s a great one pan meal and is adaptable to any firm white fish and a variety of veggies.  Just one note of caution, remember the handle of your frying pan will be very hot when you go to remove it from the oven.

Garlic Anchovy Butter

There aren’t many things you can prepare for dinner that are as easy as a steak weather it’s on the grill, frying pan, or broiler.  Next time try taking it the next level with a garlic anchovy butter.  Simply sauté a minced garlic clove and a teaspoon of anchovy paste or a few fillets in two tablespoons of butter and pour over your steak before serving.  Like salt anchovies are a natural flavor enhancer, that’s why they’re included in every decent stew and pot roast recipe.  If you really get into it you don’t even need the steak, a crusty baguette will allow you to sop up every drop.

Brined Turkey Thighs

Where has brining been all my life?  I only got turned onto it a couple of years ago and can’t believe I’ve lived so long without it, it guarantees you moist and flavorful poultry every time.  In a large pot add a cup each of sugar and salt to a quart of water and boil until both are dissolved, remove from heat and if you like add some red pepper flakes, chopped onion, celery, or fennel seeds then fill the pot with cold water and cool.  In this case I submerged two skinless turkey thighs in the brine overnight but it works the same for a whole chicken or turkey although a larger vessel such as a cooler may be necessary.  After removing from the brine pat dry with paper towels and cook as you would normally.  Plan ahead, it’s worth it.

Fresh Pasta

Fresh pasta is such a treat and much easier than you think, you don’t even need a machine.  Mound four cups of all-purpose flour on a wooden surface, make a well in the middle and add four whole eggs, a splash of extra virgin olive oil and a half teaspoon of kosher salt.  Beat the eggs with a fork as you slowly incorporate the flour from the sides of the well careful to maintain the form by pushing up more flour from the bottom of the mound.  The dough will come together when about half the flour has been incorporated.  At this point knead the dough with the palms of your hands for about five minutes, cleaning and redusting your surface with flour if necessary.  When it’s elastic and just a little sticky wrap it in plastic wrap and let sit at room temperature for at least twenty minutes.  On a clean freshly floured surface cut your dough ball into quarters and roll as thin as possible with a rolling pin or empty wine bottle before cutting into your desired shape with a butter knife.  It can sit for minutes or hours while you prepare your sauce and unlike dry pasta only takes minutes to cook. 

Beet, Fennel, and Orange Salad

The warmer temps this week had me thinking salads instead of stews for a change, and even though it may have been a bit premature it is the best time of year to eat oranges.  Step 1, peel and boil or boil and peel four large beets and let cool before cutting them into bite size pieces.  Step 2, take off the rough outer leaves and thinly slice one fennel bulb.  Step 3, peel or cut away the skin with a knife from two oranges before cutting them into chunks.  Step 4, chop a handful of fresh mint.  Step 5, combine all with your best extra virgin olive oil, white balsamic vinegar, and kosher salt.  Step 6, think spring…we’re over the hump.

New England Clam Chowder

I’ve been making this clam chowder recipe for years and while it may not be as good as the chowder at the hostel it’s pretty darn close.  It’s adapted from the award winning Venus De Milo recipe and only takes an hour to make…perfect for Super Bowl Sunday.  Peel and dice two Idaho baking potatoes and submerge in cold water while you mince half an onion, two celery stalks, and two garlic cloves.  While you heat 1 ½ cups of clam juice pull your other ingredients:  5 cups of clams, 4 ounces of butter, ½ cup of flour, 2 ½ cups of light cream or a mixture of milk and heavy cream, 2 teaspoons of black pepper and some fresh dill.  When you’re ready to go drain the potatoes and boil them in the clam stock until tender, then add the chopped clams and turn down the heat to low.  Heat up the butter in a large soup pot and sauté the onion, celery and garlic until the onions are translucent.  Stir in your flour to make a roux and leave on low heat for a few minutes before adding a cup of the clam stock and whisking until smooth.  Add the remaining stock along with the potatoes and clams and bring to a simmer before adding the cream, pepper, and several tablespoons of fresh dill.  Salt to taste and don’t forget the oyster crackers.

Cheesy Grits

Might as well have a great breakfast as long as there aren’t a lot of reasons to hit the trail early these days in Vermont…and these grits will make you glad you did.  After all, is anything with lots of cheese and butter ever bad?  Whisk a cup of grits and a teaspoon of salt into four cups of boiling water and simmer gently for approximately 30 minutes.  While that’s going grate a cup of sharp cheddar along with a quarter cup of parmesan and set aside with three tablespoons of butter and a teaspoon of freshly grated black pepper.  Crisp up your Andouille or sausage of choice and when your grits are ready remove from the heat and stir in the cheese, butter and pepper along with a few shakes of tabasco sauce.  Fry the eggs in butter on low heat in a covered pan making sure to keep the yolks runny. While they’re cooking plate your grits so you’re ready to go when the eggs are done and serve all with your hot sauce of choice and enjoy. These grits are well worth the mess for breakfast or dinner.

Roast Cauliflower with Parmesan

I’m always surprised by how much family and friends love this dish given how simple it is to prepare, I really have to remember to make it more often.  Preheat your oven to 400 while cutting your cauliflower into individual florets.  Toss with a little bit of extra virgin olive oil, kosher salt, and pepper then arrange in a single layer in a large oven proof baking dish.  Bake for 30 minutes, flip the florets so they brown evenly, bake for another 20, then grate some parmesan over the top and bake for ten more.  That’s it…you see what I mean.  Leftovers are great the next day in an omelet or salad too.

Grilled Pork Chops in a White Bean Clam Broth

When life gets busy there aren’t many things quite as easy to prepare as grilling a piece of meat or chicken, but with just a smidge more effort you could make it a lot more than ordinary.  Before grilling my salt and smoked paprika dusted pork chops I sautéed some chorizo in a small pot, you could also use bacon or sausage…nearly any pork will do, but the tastier the pork the tastier the broth.  Once fully cooked I added a chopped shallot and kale, and after five minutes a bottle of clam juice and a can of white northern beans.  While that simmered I grilled my pork chops as usual and served them with a ladle full of the bean mixture right over the top.  I recommend instead of a bottle of clam juice you keep a jar of Better than Bouillon clam stock on the door of the fridge for times like this, it lasts for months.