Posts Tagged ‘unrecipe of the week’
April 15, 2013
My favorite fish market is finally open again after a long remodel, so seafood is definitely on the menu tonight. As the weather tries to turn springlike in New York City, I am craving bright, citrusy flavors. A quick trip to Chelsea Market provided the inspiration needed to create this light meal.
Seared fresh tuna and scallops are set on a bed of arugula, shaved radish, grapefruit sections and avocado, all drizzled in a grapefruit vinaigrette. The spiciness of the arugula and heat of the radish, balance out the sweetness of the grapefruit. While I chose to cube and sear the tuna, this could be done with a filet of any type of broiled fish, and served along side of the salad.
For the salad:
Peel the grapefruit, removing all of the white pith, and cut the sections over a bowl. I cut the grapefruit into large wedges, trimmed the inner white membrane, and used a small paring knife to remove the rind. I did this over a bowl in order to catch the juice. Remove the fruit and reserve the juice for the dressing.
Coarsely chop one head of arugula.
Finely slice a large radish or two. I happen to hate raw onion, but for those of you not adverse, a little finely diced red onion could be a nice addition.
Peel and cut an avocado into chunks. Mix the arugula, radish, avocado and grapefruit sections in a bowl. Toss lightly with the dressing and mound on plates.
For the vinaigrette:
Whisk a few tablespoons of the grapefruit juice with a olive oil, a little honey, and some balsamic vinegar together in a bowl. Taste to achieve the desired level of tartness.
For the seafood:
Season the tuna cubes and scallops with sea salt, black pepper and a little olive oil. Sear at very high heat until browned on one side, flip and sear the other side. Remove the tuna while it is still a rare.
Arrange the fish on top of the salad, and drizzle with a little of the warmed vinaigrette. Enjoy!
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Tags:arugula, avocado, balsamic vinegar. avocado, grapefruit, grapefruit and avocado salad with seared tuna and scallops, grapefruit juice, honey, radish, scallops, seared tuna, tuna, unrecipe of the week
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March 13, 2013
This is a great weekday dish, that is full of flavor and quick to prepare. While butter and cream can make it extra delicious, a lightened up version using olive oil and half and half tastes pretty yummy too! Pick your degree of richness, and your fresh herb of choice, because hey, that’s why we call it an “unrecipe”.
Chicken Breasts With Mustard Sauce
Season boneless, skinless chicken breasts with salt and pepper and saute them in olive oil or butter ( or a combination of the two) on both sides, until browned and cooked through. Remove from the pan and place the chicken in the oven to keep warm.
Add a chopped shallot to the pan and saute until transparent. Scrape the shallots and the brown bits from the bottom of the pan, and sprinkle it with flour. Stir the flour until blended, and add about 3/4 cup chicken broth, 1/4 cup half and half or cream, and about a 1/2 cup white wine (or champagne if you happen to have some open!) and whisk, allowing the mixture to thicken, but stay smooth and lump free. If it gets too thick, add more wine or broth. Mix in a couple of tablespoons of dijon mustard, and some fresh herbs of your choice. Tarragon, thyme or rosemary are all good options. Put the chicken breasts back into the pan, and allow to simmer for a few minutes to start to absorb the flavors of the sauce.
Place the chicken on a plate, and pour the sauce over it. Garnish it with a sprig of fresh herbs if you are feeling fancy, and enjoy!
photo: Glasshouse Images
Tags:chicken, chicken breasts with mustard sauce, chicken broth, dijon mustard, fresh herbs, half and half, rosemary, saute, shallot, tarragon, thyme, unrecipe of the week, white wine
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September 13, 2012
This delicious relish is the perfect accompaniment to simple roasted chicken.
It’s a little bit sweet, and a little bit hot, with a hint of smoky pancetta to enhance the flavors.
Spicy Corn and Pancetta Relish
Cook about 1/2 pound of pancetta, cut into small pieces in a little olive oil until it is brown and crisp. Remove with a slotted spoon and drain on paper towels.
Add 1 diced medium onion to the pan, and sauté until transparent. Add 2 or 3 finely diced garlic cloves and a chunk of finely diced fresh ginger,to the mixture. Add 1 diced red pepper and one diced green pepper and cook until they are starting to soften, about 2 minutes.
Sprinkle with salt and pepper to taste.
Mix in the juice of 3-4 limes*, 1/3 cup of brown sugar, ¼ to ½ teaspoon of cayenne pepper. Add 1/8-1/4 teaspoon of red pepper flakes, depending on how hot you like it. Stir and bring to a simmer, allowing the brown sugar to melt. Add the zest* of 2 limes, cut into strips.
Add 2 cups of corn kernels to the pan and cook until tender.
Stir in the cooked pancetta, and adjust seasonings.
Transfer the mixture into a bowl to cool. Stir in one small bunch of chopped cilantro and ENJOY!
*Use a vegetable peeler to remove the zest from 2 of the limes before you get started. Slice them into thin strips and blanch them in boiling water for 1 minute and set aside until needed.
photo:Glasshouse Images
Tags:brown sugar, cayenne pepper, chicken, cilantro, corn, corn and pancetta relish, dinner, Food, garlic, ginger, green peppers, lime juice, lime zest, onions, pancetta, red peppers, unrecipe of the week
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August 22, 2012
Last night I got home from work totally exhausted and not in the mood for spending much time preparing dinner. I had a few things laying around the kitchen from the night before that I whipped into a great hearty dinner salad.
I love when everything comes together in a way that is worth replicating in the future!
On a bed of baby arugula, I diced leftover chicken breasts, several heirloom tomatoes, and an avocado. I drizzled it with a quick pesto made of a handful of cilantro*, a garlic clove, a little olive oil, the juice of ½ a lime, and some sea salt.
I tossed it with the other ½ of the lime juice and added a crumble of soft goat cheese, and grind of black pepper.
It doesn’t get much easier, or tastier than this!
*I had cilantro on hand, but any hearty green would work just as well: parsley, arugula, basil, spinach, kale…you name it!
Instagram Photos: Indigo Jones
Tags:arugula, avocado, black pepper, chicken breast, chicken breasts, cilantro, cilantro pesto, dinner, Food, garlic, goat cheese, hearty dinner salad, heirloom tomatoes, left overs, lime juice, olive oil, sea salt, unrecipe of the week
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August 7, 2012
This wild rice salad is a refreshing summer side dish, that can be made in advance and served at room temperature.
It is filled with juicy oranges, dried cranberries, green grapes and toasted pecans and tossed with a tangy raspberry vinaigrette.
Wild Rice Salad with Fruit and Pecans:
Cook 1 cup of wild rice in 4 cups of salted boiling water and simmer until tneder, about 50 minutes.
Cook 1 cup of brown rice in 2 cups of boiling salted water until tender, about 45 minutes
Drain, and mix the rice together in a large bowl.
For the dressing, whisk together about 1/4 cup each of olive oil, orange juice and raspberry vinegar. Add 1/2 cup of dried cranberries and allow the
mixture to sit so that the cranberries start to plump a bit. ( this can be made in advance and refrigerated.)
Toss the rice with the vinaigrette. Sprinkle with freshly ground black pepper to taste.
Mix in 2 oranges, peeled with white pith removed and cut into small pieces, 1 cup of green grapes, cut in half, and 3/4 cups of chopped, toasted pecans. Mix in 2 scallions, thinly sliced.
Let the rice mixture to sit at room temperature for at least 30 minutes to allow the flavors to develop and enjoy!
Tags:brown rice, dried cranberries, Food, grapes, oranges, pecans, raspberry vinegar, scallions, unrecipe of the week, wild rice, wild rice salad
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July 25, 2012
My family loves tacos. I don’t. I am not a meat eater, and Mexican spices have never been a favorite flavor of mine. The texture of refried beans, sour cream, salsa and guacamole dripping down my chin don’t hold any appeal for me either. I won’t talk about calories here, but seriously, this isn’t usually the diet plate.
I created this super clean, simple version of a taco, which is the way I would want to eat it, IF I wanted to eat it! You can even substitute the beef for mushrooms, and have a great vegetarian version.
They seem to love them, and this unrecipe even sneaks a few vegetables into B’s diet, which is a win all the way!
Cleaned Up Tacos:
Beef Filling:
Dice 2 garlic cloves and one small shallot.
Spray a large pan with cooking spray, and sauté the garlic and shallot with 1 pound of ground beef (I buy grass fed, organic beef with the lowest available fat content, which is a much healthier alternative to basic grocery store ground chuck).
Season it with a large dollop of ground cumin, some cayenne pepper, salt and black pepper. Add a little Tabasco sauce if you like it hot. Cook until brown.
Sprinkle the meat mixture with a little cornstarch (a tablespoon or so) and stir to coat. Add a little water (about 1/3 cup), and return it to the stove, mixing it well to be sure that no clumps form. This should form a thick sauce.
Toppings:
Shredded lettuce: Be creative: I used arugula
Chopped avocado
Chopped tomatoes: I used assorted baby heirloom tomatoes cut up
Shredded Jack cheese
If you really love the classic fillings, feel free to add all the goopy accouterments you like. I won’t judge!
Assembling:
Heat a whole-wheat tortilla on the gas flame of the stove for just a couple of seconds per side.
Add the meat filling. Top with vegetables and cheese. Fold in the sides, and roll it up.
Eat and enjoy!
Tags:arugula, avocado, beef, cayenne pepper, cumin, dinner, Food, garlic, garlic cloves, goopy alternative, heirloom tomatoes, Jack cheese, lettuce, Mexican food, mushrooms, shallots, shredded jack cheese, Tabasco, tacos, tomatoes, tortilla, unrecipe of the week, vegetarian, wheat tortilla, whole wheat tortilla
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July 2, 2012
Last weekend, I went to the Farmer’s Market and was seduced by the display of multicolored radishes. What does one do with radishes, other than eat them raw, you might ask? I roasted them. The flavor was unexpectedly unique. They softened and resembled a turnip or another milder root vegetable, with a slightly caramelized exterior. While I used tarragon for flavoring, almost any herb would do. Next time, I will try a balsamic glaze. It seems no matter what you do, the result will be a unique new twist on a rarely explored vegetable.
Roasted Radishes:
Heat the oven to 450 degrees. Put a roasting pan in the oven until it’s hot.
Clean the radishes, and toss them in a little olive oil, salt and the herb of choice. I used tarragon.
Place the radishes in the hot pan and return it to the oven. Shake the pan ever few minutes, and roast until they are softened and blistered, about 15-20 minutes, depending on the size of the radishes.
Sprinkle with a little more salt and olive oil if needed and enjoy!!
Tags:farmer s market, Food, fresh herbs, olive oil, radishes, roasted radishes, root vegetable, salt, tarragon, unrecipe of the week, vegetable, vegetarian
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June 29, 2012
I am always looking for new and interesting salads. This blend of frisee and endive is enhanced with fresh oranges,tossed in a honey shallot vinaigrette, and finished with a dusting of crushed hazelnuts.
Endive and Frisee Salad with Oranges and Hazelnuts
For the salad:
Belgium Endive, sliced thin
Frisee leaves, torn into small pieces
Orange sections, cut in half
For Dressing:
Whisk together 1/2 cup balsamic vinegar, 1 or 2 tablespoons of chopped shallots, 1 tablespoon of honey and !/3 cup olive oil.
Season with salt and black pepper to taste.
For the topping:
Roast hazelnuts in a hot oven for about 7-10 minutes, until they are browned. Allow to cool slightly.
Rub the nuts between your hands to remove the skin. Chop in the food processor or place in a bag and roll over then with a rolling pin until well crushed.
To assemble:
Toss the lettuce with the dressing, and pile on individual plates. Place orange slices around the edge of the salad decoratively.
Sprinkle with toasted and chopped hazelnuts, and enjoy!
photo: Glasshouse Images
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Tags:balsamic vineger, belgium endive, chopped hazelnuts, endive, Food, frisee, frisee and endive salad with oranges and hazelnuts, hazelnuts, honey, olive oil, orange sections, oranges, salad, shallots, unrecipe of the week, vegetarian
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May 23, 2012
Are you looking for a healthy, tasty salad that packs a ton of flavor? Look no further.
This Kale Salad has edamame and chickpeas for protein, and dried cranberries for a sweet touch. The zesty lemon dressing ties it all together beautifully.
Cleaning the kale takes a bit of work, but one bunch yields a lot.
Lemony Kale Salad:
For the salad:
Cut the ribs out of a bunch of kale, and chiffonade* it into small, narrow pieces.
Add a handful each of fresh mint leaves and fresh basil leaves, also chiffonade cut.
Toss in about 1/2 cup each of chickpeas and steamed, shelled edamame.
Add several cherry tomatoes, sliced in half, and a large handful of dried cranberries.
For the dressing:
Mix the juice of 1 lemon with several tablespoons of olive oil. Add salt, pepper, and about 1 teaspoon each of dried oregano and dried basil. Mix in a garlic clove that has been pressed but not chopped. Whisk the dressing well and allow it to sit to let the flavors develop.
Toss the salad with the dressing and enjoy!
*To chiffonade: stack the leaves on top of one another and roll them up. Slice the roll into thin pieces. Gently separate the strips.
Tags:basil, cherry tomatoes, chick peas, dinner, dried cranberries, edamame, Food, garlic, garlic clove, kale, kale salad, lemon, mint, olive oil, oregano, unrecipe of the week, vegetarian
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April 8, 2012
Today we are celebrating “Easter-over”, a non-denominational hybrid of Passover and Easter. The beginning of the meal features classic matzoh ball soup, leading up to a salad of mache and figs, herb roasted leg of lamb, roasted new potatoes and vegetables, and ending with an array of Passover desserts.
This year, in addition to the sponge cake, made from my grandmother’s recipe and cooled upside down on a glass bottle, there are homemade coconut macaroons with a tiny chocolate center, and chocolate matzo brittle.
Matzo brittle is a fairly recent concoction, and not the type of thing I would normally make. I balk at things that start with processed ingredients, and with no disrespect to our state’s acting first lady, the idea of “Semi-Homemade” is unappealing. Yet, something made me want to try this one, and I am glad I did!
It is easy, yet a little messy, and absolutely addictive, regardless of what your heritage might be!
Matzo Brittle
Preheat the oven to 325 degrees.
Cover 2 baking sheets with aluminum foil, including the edges.( you will thank me for this later) and then lay a piece of parchment paper on each pan.
Lay out sheets of plain matzo, using broken pieces to fill any gaps.
In a heavy sauce pan, melt 2 sticks of butter, and 1 cup of brown sugar, stirring until melted together. Allow the mixture to bubble up for about 3 minutes, stirring constantly.
Remove it from the pan and pour it over the matzo, covering each piece evenly.
Put the pans in the oven, and bake for about 15 minutes. The mixture will bubble up.
Remove the pans from the oven, and sprinkle each one with a bag of chocolate chips. Pop back in the oven for about 5 minutes, and then use a spatula to spread the chocolate evenly over the matzo.
Allow to cool, and then break into pieces.
Try not to taste it, or there won’t be any left for the guests.
To all of our readers around the world,Happy Easter-over! May you enjoy a wonderful celebration of the Spring season surrounded by friends and loved ones.
Enjoy!
Tags:brown sugar, butter, celebration, chocolate, chocolate covered matzo, dessert, Easter, Easter-over, Food, holiday, matzo, matzo brittle, passover, passover desserts, recipes, Spring, toffee, unrecipe of the week
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