The Ultimate Veggie Fried Rice


  • 2 Tbs. olive oil
  • 1 small onion, chopped (1 cup)
  • 1 small carrot, diced (¼ cup)
  • 1 stalk celery, diced (¼ cup)
  • 1 tsp. herbes de Provence
  • ½ tsp. salt
  • 2 cups cooked brown rice, crumbled or broken up
  • 2 cups leftover vegetables, beans, etc., optional

1. Heat skillet over medium-high heat, and add oil. Sauté onion, carrot, celery, herbes de Provence, and salt 10 to 15 minutes, or until well browned. Add a little more oil if pan seems dry. Add cooked rice, and stir-fry 5 minutes, or until mixture is hot and well combined.

Per 1-cup serving:

  • Calories: 189
  • Protein: 3 g
  • Total Fat: 8 g
  • Saturated Fat: 1 g
  • Carbohydrates: 27 g
  • Cholesterol: 0 mg
  • Sodium: 308 mg
  • Fiber: 3 g
  • Sugar: 3 g

Spinach Pasta


Sweet and Sour Chicken


INGREDIENTS

1 tbsp. kosher salt
1 tbsp. sugar
1 tbsp. cornstarch
1 tbsp. white wine vinegar
3 cups canola oil
2 medium russet potatoes, cut diagonally into 1″ chunks
4 boneless, skinless chicken thighs, each quartered
¼ cup Asian chile paste
2 tbsp. minced jalapeño or serrano chiles
9 oz. thinly sliced green papaya
6 ribs celery, cut into 2″ pieces
1 4″ piece ginger, unpeeled and cut into ⅛″-thick slices
¼ cup Asian chile oil

Cilantro leaves, to garnish

INSTRUCTIONS

Stir together salt, sugar, cornstarch, vinegar, and 1 cup water in a small bowl; set slurry aside. Heat canola oil in a 14″ flat-bottomed wok or high-sided skillet over high heat. Add potatoes; fry, tossing, until browned, about 8 minutes. Using a slotted spoon, transfer potatoes to a paper towel-lined plate to drain. Add chicken pieces to oil; fry, tossing, until browned, about 4 minutes. Using a slotted spoon, transfer chicken to a plate; discard all but ½ cup oil, and return wok to heat. Add chile paste and minced chiles; cook until fragrant, about 30 seconds. Add chicken, papaya, celery, and ginger; cook for 1 minute. Add slurry; cook, stirring constantly, until sauce thickens and chicken is cooked through, about 4 minutes. Add potatoes and chile oil; cook until potatoes are tender, about 2 minutes. Garnish with cilantro before serving.

Twice Baked Potato Bites


Ingredients

  • 2 lbs. red new potatoes (about 14), halved
  • 1 tbsp. olive oil
  • coarse salt and ground pepper
  • 3/4 cup (vegan) chive and garlic cream cheese
  • 1/4 cup snipped fresh chives, plus more for garnish  

Instructions

  1. Preheat oven to 450° F. Line a rimmed baking sheet with foil or parchment. Cut a thin slice off the bottom of each potato half so they rest flat. In a large bowl, toss potatoes with oil; season with salt and pepper, and arrange bottom side down. Bake until tender, 30 to 35 minutes. Let cool on sheet.
  2. When the potatoes are cool enough, scoop out about a teaspoon from the center of each potato into a medium bowl. Add cream cheese and chives, and mash; season with salt and pepper. Stuff potatoes with filling. (To store, refrigerate stuffed potatoes on a rimmed baking sheet, up to 1 day.)
  3. Bake potatoes at 450 degrees until lightly browned, about 15 minutes. Garnish with chives.

Sesame-Ginger Steamed Broccoli


No steamer basket required for this recipe. A modest amount of liquid in a standard skillet steams the broccoli to perfection.

  • 1 lb. broccoli, cut into medium florets (6 cups loosely packed)
  • 2 Tbs. mirin or sake
  • 1 Tbs. tamari
  • 1 Tbs. minced fresh ginger
  • 1 tsp. toasted sesame oil
  • 1 pinch salt
  • 1 tsp. sesame seeds

Place broccoli, mirin, tamari, ginger, oil, and 1/4 cup water in large (2- to 3-qt.) skillet. Cover, and bring to a simmer over medium heat. Steam 4 minutes, or until broccoli is bright green and crisp-tender. Sprinkle with salt and sesame seeds.

Per 1-cup serving:

  • Calories: 57
  • Protein: 4 g
  • Total Fat: 2 g
  • Saturated Fat: <1 g
  • Carbohydrates: 7 g
  • Cholesterol: 0 mg
  • Sodium: 264 mg
  • Fiber: 3 g
  • Sugar: 1 g

Torshi Seer… Pickled Garlic Persian style


Fermenting whole heads of garlic in a vinegar and wine solution with honey and dried barberries gives the garlic a mellow, complex sweetness and pungency in this Persian pickle.

MAKES ABOUT 4 CUPS

Ingredients

  • 4 heads garlic
  • 1 cup balsamic vinegar
  • 1 cup red wine vinegar
  • ⅓ cup dried barberries
  • 2 tbsp. honey
  • 2 tsp. salt
  • 2 sprigs thyme

Instructions

Place garlic in a sterilized 1-qt. glass jar; set aside. Bring balsamic and red wine vinegars, barberries, honey, salt, and thyme to a boil in a 2-qt. saucepan; pour over garlic, place lid on jar, and let cool to room temperature. Store in a cool, dark place for at least 6 weeks before serving.

An Italian Sunday..


For a crowd-pleasing weekend meal, serve this menu and plenty of red wine for a comforting Italian-American feast.

Braciola

The dish is a lean cut of beef pounded thin, then spread with a layer of grated cheese, fresh herbs, bits of prosciutto, raisins, and pine nuts, then rolled, tied, seared, and simmered for hours in tomato sauce.

INGREDIENTS

⅓ cup raisins
5 tbsp. chopped parsley
¼ cup pine nuts
¼ cup finely grated Parmesan
3 cloves garlic, finely chopped
12 6″x 4″ slices boneless beef chuck, pounded to 116” thickness
Kosher salt and freshly ground black pepper, to taste
¼ cup olive oil
1 medium yellow onion, finely chopped
½ cup red wine
½ tsp. red chile flakes
2 (28-oz.) cans whole, peeled tomatoes in juice, crushed by hand
1 bay leaf
Garlic bread, for serving

Serves 6

INSTRUCTIONS

1. To make the filling, mix together raisins, 4 tbsp. parsley, pine nuts, Parmesan, and garlic in a bowl; set aside. Place a slice of beef on a work surface perpendicular to you, season with salt and pepper, and place about 1 tbsp. filling on the bottom half; starting with the filled half, roll beef up around the filling into a tight cylinder. Secure roll with toothpicks, and repeat with remaining beef and filling.

2. Heat oil in a 6-qt. Dutch oven over medium-high heat. Working in batches, add beef rolls, and cook, turning as needed, until browned on all sides, about 6 minutes. Transfer to a plate and set aside. Add onion to pot, and cook, stirring, until soft, about 5 minutes. Add wine, and cook, stirring to scrape bottom of pot, until almost evaporated, about 5 minutes. Stir in chile flakes, tomatoes, and bay leaf, and then return beef rolls to pot. Bring to a boil, and then reduce heat to medium-low; cook, covered partially and gently stirring occasionally, until meat is cooked through and tender, about 2 hours.

3. Remove meat rolls from sauce, remove toothpicks, and transfer to a serving platter; continue cooking sauce until reduced and thickened, about 20 minutes. Pour sauce over meat rolls, and sprinkle with remaining parsley.

Risotto with a twist.


I apologize for such a long delay in posting. It seems like the start of every quarter I have to adjust to my new class and work schedule. Today’s recipe is currently being worked on in the restaurant in the coming weeks but risotto also happens to be my best friends favorite dish, well it seems that way, he makes it all the time. So this is for all of you guys to enjoy

Serves 4–6

INGREDIENTS
6 cups chicken stock
6 tbsp. unsalted butter
8 oz. hen of the woods, chanterelle, or morel mushrooms, cleaned and halved if large
3 medium shallots, minced
2 cloves garlic, minced
1¾ cups (12 oz.) orzo
1 tsp. freshly grated Meyer lemon zest, plus 1 tbsp. juice
1 tsp. minced fresh thyme
Kosher salt and freshly ground black pepper, to taste
½ cup cream
½ cup finely grated parmesan, plus more for serving

INSTRUCTIONS
Heat chicken stock in a small saucepan over medium heat; set aside and keep warm. Heat butter in a 4-qt. saucepan over medium-high heat. Working in batches, add mushrooms and cook until golden, 5–7 minutes. Using a slotted spoon, transfer mushrooms to a bowl; set aside. Add shallots and garlic to saucepan; cook, stirring, until soft, 3 minutes. Add orzo, zest, thyme, salt, and pepper; cook 2 minutes. Add reserved stock ¼ cup at a time, cooking until each addition is absorbed before adding next amount. Cook, stirring often, until liquid has all been used and orzo is tender, about 30 minutes. Add cream and cook, stirring, until liquid is creamy, about 3 minutes more. Remove from heat and stir in reserved mushrooms, lemon juice, parmesan, salt, and pepper; serve with additional parmesan on the side.

To make it vegan friendly, substitute chicken stock for veg and use a non flavored but creamy cream milk substitute.

Simple Garlic Confit


Garlic confit, a silky, spreadable condiment, relies on a French technique for gently poaching peeled whole cloves in oil or fat. The process caramelizes the cloves and concentrates their sweetness while infusing them with the oil or fat that renders them rich and creamy.

MAKES ABOUT 2½ CUPS

INGREDIENTS
2 cups canola oil, lard, or rendered chicken or duck fat
1 cup garlic cloves, peeled

INSTRUCTIONS
Simmer oil, lard, or fat with garlic cloves in a 1-qt. saucepan over medium-low; cook until garlic is tender, 35–40 minutes. Let cool. Store in an airtight container in the refrigerator up to 2 weeks.

Anything can be made into a confit, even carrots. The process is the same as outlined in this simple recipe, just replace the garlic with whatever you think sounds good.

Flavored Salt…


Just a quick salt recipe. These are easy to make with whatever flavor you want to incorporate. It will help elevate your food and provide an extra layer to your flavor profile. Here is my favorite

Porcini Salt
1 handful of dried porcini
1 large handful of sea salt

Blitz a handful of porcini mushrooms up to a fine dust in a spice grinder or food processor then add in an equal amount of sea salt and give it one final blitz. Store in an airtight container.