Archive for the ‘The Good Wooden Spoon’ Category

Homemade Cornbread Stuffing

Sunday, October 9th, 2011

 

 

I love Sunday dinners. Especially in Autumn.  For me, it means time to slow down a bit and make something to be savored.  Cornbread Stuffing is simple yet special enough to serve at a holiday dinner party. You can prep things the night before to save time if you like. Make the cornbread,  cut up the veggies then store it all in the fridge overnight.  Remember that you’ll need two skillets of cornbread to make the stuffing. Remember to cook all the way through, you’re dealing with raw eggs. Prep time about 10 minutes. Cook time about 40 minutes.

 

Homemade Cornbread
  • 1 cup all purpose flour
  • 3/4 cup cornmeal
  • 2 1/2 teaspoons baking powder
  • 1/4  teaspoons kosher salt
  • 1/4 cup cane sugar or Turbadino sugar
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 cup milk
  • 2 tablespoons butter

Pre-heat oven to 400 degrees.  Put the butter in a 10-inch cast iron skillet. In large bowl, mix all the dry ingredients very well until blended. Add the egg, milk and vegetable oil. Mix well with a fork until blended into a batter and set aside. This won’t take long, don’t over mix or your bread will be tough. Put the skillet in the hot oven until the butter melts. Take the skillet out of the oven and pour in the batter. Use a rubber spatula to scrape the bowl and get every bit of batter out. Return the skillet to the oven and cook until well browned. You’ll know the bread is finished if the center is firmed, the edges pull away from the skillet a bit and the surface of the bread is golden brown. Remove from the oven and let cool if you’re making stuffing. If not, slice into wedges and serve hot with butter.

 

Homemade Cornbread Stuffing

  • 2 skillets of cornbread
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 ribs of celery, chopped
  • 1 red bell pepper, chopped
  • fresh Thyme
  • Ground Sage
  • Turmeric
  • Paprika
  • Kosher Salt
  • Black Pepper
  • 1 stick melted butter
  • 4 eggs
  • chicken broth

Pre-heat oven to 350. In a large bowl, crumble cornbread with a fork. In a large pan, heat olive oil and add onion, celery and red pepper. Saute until translucent, about 5 minutes. Add the sautéed vegetables to the bowl with the cornbread and a fold in until incorporated well. Remove leaves from the sprigs of thyme and add to mixture.  Stir to incorporate. I like Thyme, so I added about 6 sprigs. Mix in the Sage, about a teaspoon Add the Turmeric, about a 1/2 teaspoon and a bit of Paprika.  The Turmeric and and Paprika add a smoky flavor.  Season the mixture with the salt and pepper to taste. Grease a baking pan with the stick of butter. Pour the cornbread mixture into the baking dish.  Melt the remaining butter and  pour over the cornbread mixture. Beat the eggs and pour into the dish as well.  Stir the mixture gently so that the eggs and incorporated.  Add some chicken broth, a bit at a time, to moisten the mixture. The stuffing should be moist and sticky, but not wet.  Put the stuffing in the oven at bake at 350 degrees for about 40-45.  Stuffing will be browned on top and the edges when it’s done.

 

 

 

 

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Caesar Pasta

Sunday, July 3rd, 2011

Here’s a tasty lunch-for-one. This Caesar Pasta has the same yummy flavors as the salad that shares the emperor’s name.  You can whip it up right in the serving bowl in the little bit of time it takes to boil a handful of linguine.  This recipe is easy as Ramen noodles–no cooking and no dishes to wash.  Caesar Pasta makes a perfect lunch.  Add left-over chicken and a salad on the side and you’ve got a quick, busy weeknight dinner.

Ingredients:

  • handful of linguine
  • kosher salt
  • 2 tablespoons extra virgin olive oil
  • 1 small clove garlic
  • 1 tablespoon butter
  • 1 tablespoon anchovy paste
  • juice of half a lemon
  • Parmesan cheese
  • black pepper

Directions:

Heat 1 tablespoon of olive in a large saucepan over medium high heat.  Press the garlic in a garlic press or mince finely and stir into the hot oil.  Continue stirring for about 2 minutes or just long enough to soften slightly.  Do not brown the garlic. Remove the oil and the garlic and place into a medium sized serving bowl.  In the same saucepan, boil the linguine according to package directions.  Make sure the water is well salted While the pasta boils, add the remaining olive oil, butter, anchovy paste and lemon juice to the garlic.  When pasta is cooked, drain and immediately top it onto the mixture in the serving bowl.  The hot linguine will melt the butter and anchovy pasta to mix with the lemon and olive well.  stir well until the linguine is coated.  Serve with shaved or shredded Parmesan cheese and black pepper.

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Thai Roasted Red Curry Chicken

Sunday, June 26th, 2011

 

 

Here is an easy recipe for a sweet, roasted Thai chicken. There are very few ingredients and prep time is short–less than ten minutes. The entire meal takes about 40-45 minutes to finish in the oven.  You’ll need prepared red curry paste or sauce. You can find it at your local grocery. I found Curry Love Passion Red Thai Curry at Whole Foods. This dish is not ideal for skinless, boneless chicken or breast for that matter. Bone-in thighs hold up to the roasting without drying out. Start the chicken first and make the Bok Choy accompaniment while the meat rest for about 10 minutes.

 

Thai Roasted Red Curry Chicken
  • 5 chicken thighs
  • 1 teaspoon kosher salt
  • 2 tablespoons Thai red curry sauce
  • 2 teaspoons brown sugar
  • 2 tablespoons vegetable oil
  • 1/4 teaspoon black pepper

Pre-heat oven to 400 degrees. Place chicken in a small baking dish. In a small bowl, mix salt, curry sauce, sugar, oil and pepper until sugar is dissolved. Pour mixture over chicken to coat well. Bake chicken in 400 degree oven until skin is crisp and chicken is tender– usually about 40-45 minutes. Serve with spicy Bok Choy and lime wedges.

 

Spicy Thai Bok Choy

  • 2 pounds Baby Bok Choy
  • 2 cloves garlic minced
  • 1 tablespoon vegetable oil
  • 1 tablespoon minced ginger
  • 2 teaspoons soy sauce
  • 2 teaspoons fish sauce
  • 1 tablespoon Sriracha chili sauce

Trim stem ends of Bok Choy and wash in a colander. Drain well. Mince or press garlic and ginger and set aside.   Mix soy sauce, chili sauce and fish sauce in a small bowl and set aside. Heat oil on medium-high in large heavy pan or enameled dutch oven with a lid.  Add bok choy to the hot pan and stir to coat with the oil.  Cover and saute for about 3-5 minutes.  Stir in the garlic and ginger.  Cover and continue to saute for another 3-5 minutes stirring occasionally. When Bok Choy is tender crisp (white stems are beginning to look translucent and leaves are wilting) add the soy, chili and fish sauce mixture and stir well.  Serve with Thai Roasted Red Curry Chicken.

 

 

 

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Autumn’s First Soup

Thursday, September 23rd, 2010

Little Max will try just about anything but, while my husband William is a pretty good sport he does draw a line in sand every once in a while.  My secret joy…tricking William into eating sweet potatoes.  He ate this Sausage, Kale and Sweet Potato Soup up and when the last drop was finished he asked, “What were those yellow things”.  Ha!

Here is the recipe.  It’s great for this time of year–the first few days of Autumn–because good Kale is still available as you make your last wistful rounds at the farmer’s markets.  I found lots of recipes for variations of this soup.  This one is adapted from Timeless Gourmet:

Ingredients:

  • 1 large sweet potato
  • 2 tablespoons olive oil
  • 1 pound sweet Italian sausage links
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon fennel seeds, smashed
  • 1 bay leaf
  • 1 can cannellini beans (white beans)
  • 1 can diced fire roasted tomatoes
  • 6 cups chicken broth
  • 8 cups kale
  • Salt and crushed red pepper flakes

Preparation:

Preheat oven to 400 degrees.  Cube the sweet potato.  Chop the onion. Mince the garlic.  Wash, trim and tear the kale into bite sized pieces (you can buy a bag of pre-cut and washed kale).  Line a jelly roll or sheet pan with parchment paper.  Oven should be ready now. Spread the sausage and potatoes in a single layer on the sheet pan and toss with 1 teaspoon of olive oil and salt.  Roast for 20-25 minutes until potatoes are tender and sausage is browned.

Meanwhile in a dutch oven or heavy stock pot heat remaining teaspoon of olive oil over medium high heat.  Add the onions, smashed fennel seeds and bay leaf.  Salt.  Cook stirring occasionally until the onions are translucent.  Add the garlic and cook about a minute longer.  Do not brown the garlic.  Add the stock and the beans.  Bring to a simmer.

Remove the sausage and potatoes from the oven.  While the sausage and potatoes cool slightly, just enough to handle, add the kale to the broth mixture.  Stir until the kale is wilted.  Add the sweet potatoes and red pepper flakes. Cut the sausage into bite sized pieces and add to the broth.  Stir to incorporate.  Add the tomatoes and stir.  Bring to a simmer.  Cook for about 15 minutes.  Kale should be wilted and tender.  Serve with shaved parmesan cheese on top.

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Braised Neckbones and Navy Beans

Friday, August 13th, 2010

The cheapest cuts of beef are the ones that give the most flavor.  Neckbones are very cheap often end up being used strictly for stock in most kitchens.  For those of you who may not know, beef neckbones are very much like short ribs.    This recipe for braised neckbones and navy beans makes a simple and inexpensive one pot meal.  At the end of braising short ribs, you’d most likely need to make a rue to thicken your gravy.  You won’t take that step thanks to the addition of navy beans here. The starch they add gives body to the dish’s sauce.  To skip soaking dry beans overnight parboil them for an hour instead.  Let them sit in the hot pot for another hour and voila–  it works just as well as soaking.  Listen up because this is very important–do not boil the neckbones!  Braising means a slow simmer, not a rolling boil.  Rapid boil =bad, tough meat.  Simmer= good, tender.

You will need a heavy stock pot or a dutch oven for this recipe.  I am in love with my Lodge Color Enamel dutch oven.  It’s a $40 knock-off of Le Creuset’s famous enameled cast iron pot.  It’s wonderiffic–but that’s another post all together.

ingredients:

5 pounds beef neckbones

1 pound dry navy beans

6 cups chicken stock

kosher  salt and pepper to taste

several sprigs of fresh thyme

2 bay leaves

1 tablespoon olive oil

1 red pepper cut into 1-inch cubes

1  large onion cut in half  and quartered

preparation:

Heat dutch oven on medium flame and add tablespoon of olive oil (you can sub butter, but watch carefully that it doesn’t begin to burn).  Add  salt and thyme, bay leaves, red pepper, onion.  Mix until the veggies are well coated and saute until the onions are translucent.  If you smell the onions, you’ve cooked them enough.  Add the neckbones, salt them a bit and stir them into the veggies.  Add the soaked or parboiled beans and cover the mixture with chicken stock.  Cover and simmer for 1 and 1/2 hour or so.   About an hour into cooking season with black pepper and more salt if needed.  The dish is finished when the beef is tender and the beans soften and plump.

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Coconut Curry Ginger Chicken

Tuesday, August 10th, 2010

Summer always makes me crave Caribbean and Thai food.   This is a very easy, stove-top summer recipe that’s a spicy, sweet  low carb combo of my two fave influences.  Please, please use dark portions of the chicken.  You won’t get the same flavor with breast!  Don’t skip steps…frying the spices with the chicken adds so much more flavor.  I suggest you season with salt to taste.  I used a tablespoon and a half because any addition of potato (yes, yam is a potato) requires that you up the salt ante.  Do what you like and enjoy.  Oh, and remember, all Curry powders are not all equal.  Make sure that the ratio of Coriander outweighs the Turmeric.  You can always add a little fresh coriander/cilantro for additional brightness.  Come to think of it, lime juice wouldn’t hurt this recipe either.  All in all, what I’ve listed here is just a suggestion.  If you love to cook, work it out.   Serve this dish with brown rice and some variation of cabbage.

ingredients:

6 chicken drumsticks

4 chicken thighs

2 tablespoon curry powder

kosher  salt to taste

1 teaspoon dried thyme

1 tablespoon olive oil

2 tablespoons minced ginger

1 tablespoon minced garlic

1 bunch scallion chopped

1 red pepper cut into 1-inch cubes

1 very large yam cut into 1-inch cubes

1 14-0z can coconut milk

1/2 cup chicken broth

2 tablespoons honey

1 tablespoon prepared chili sauce (optional)

preparation:

In a bowl or ziplock bag combine chicken, curry, salt and thyme.  Mix until the chicken is well coated.  If time allows refrigerate  for one hour.  Cut all vegetables and set aside.  Heat oil in a heavy dutch oven or stainless steel pot.  Brown chicken over medium-high heat until you begin to smell the spices (about 7 minutes or so).  Stir in garlic and ginger and cook about 2-3 minutes longer.  Do not brown garlic.  Add vegetables, cover and cook for about 5 minutes.  Stir in coconut milk and broth scraping any browned bits from the bottom of the pan.  Add the honey.  Reduce heat to a simmer.  Simmer for 45 minutes to one-hour.  Chicken will begin to fall away from the bone and yams will be tender.

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Pop Stove Top Popcorn

Saturday, February 13th, 2010

I crave popcorn in the winter months.  Popcorn popped on the stove top is delicious.  It has much more flavor than air popped or microwave popcorn.  It cost far less to make big batches of stove top popcorn than to buy microwave packs.  When we were kids my Nana always made popcorn in this way with lots of melted butter and salt.  As I was making a bowl this evening I smiled remembering the first time she let me make a pot on my own.  It’s easy.

  • You’ll Need:   A lidded, heavy-bottom sauce pan, about 3 qt size for a medium bowl of popcorn; a big bowl for the finished popcorn; popcorn kernels, salt, 2 tablespoons salt; vegetable oil.
  1. Heat enough vegetable oil in the saucepan over medium-high heat, setting 5 or 6 on a gas stove, to coat the bottom of a heavy 3 quart saucepan.
  2. When the oil has thinned a bit from the heat, about one minute or so, add enough popcorn to cover the oil in a thin layer.
  3. Cover the saucepan and let the kernels heat for about 1 minute.  Shake the pan to coat the kernels with oil and encourage popping.
  4. Listen for popping.  When popping begins stop shaking and pan and listen to the kernels pop. When popping has slowed considerably, remove the pan from heat and wait for popping to stop completely.
  5. Pour popcorn into bowl and immediately put the butter in the hot pan to melt.
  6. Once butter has melted, pour over popcorn and toss to coat.  Add salt to taste.

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