So, sequestration has begun, and food inspections may be cut drastically. Are you going to continue eating beef during this period? This week, we look at beef-free recipes.
What's for dinner is a weekly diary posting on saturday evenings at 4:30PST/7:30EST. We share recipes and talk about food and related topics. Pour yourselves a drink and relax
CHICKEN & SWEET POTATOES WITH SHALLOTS
1 1/2 pounds sweet potatoes, peeled and cut into 2-inch pieces
kosher salt and black pepper
4 tablespoons olive oil
4 boneless, skinless chicken breasts (each 6 ounces)
4 shallots, sliced into thin rings
2 tablespoons roughly chopped fresh rosemary
Directions
Place the sweet potatoes in a large pot. Add enough cold water to cover and bring to a boil.
Add 1 teaspoon salt, reduce heat, and simmer until tender, 14 to 16 minutes. Reserve ¼ cup of the cooking water, drain the sweet potatoes, and return them to the pot. Mash with the reserved cooking water.
Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
Cook the chicken until golden brown and cooked through, 7 to 8 minutes per side. Transfer to plates.
Wipe out the skillet. Heat the remaining 3 tablespoons of oil over medium-high heat. Add the shallots, rosemary, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring, until the shallots are tender, 3 to 4 minutes.
Serve the chicken with the potatoes and drizzle with the shallot mixture.
http://www.realsimple.com/...
CREAMY BARLEY WITH TOMATOES & GREENS
2 tablespoons olive oil
1 large onion, finely chopped
kosher salt and black pepper
2 cups quick-cooking barley
1 28-ounce can diced tomatoes, drained
1 cup dry white wine
8 cups torn mustard green leaves (from 1 small bunch) or spinach
2 ounces Taleggio or Brie (rind removed), cut into small pieces
1/2 cup grated Parmesan (2 ounces)
Directions
Heat the oil in a saucepan over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
Add the barley, tomatoes, wine, and 2 ½ cups water and bring to a boil.
Reduce heat and simmer, stirring occasionally, until the barley is tender, 12 to 15 minutes.
Add the mustard greens, Taleggio, and ¼ cup of the Parmesan and cook, stirring occasionally, until the greens are tender, 3 to 4 minutes.
Divide among bowls and sprinkle with the remaining ¼ cup of Parmesan.
http://www.realsimple.com/...
HEARTY WINTER MINESTRONE WITH CHILI OIL, LEMON ZEST, AND PARMESAN
1 cup dried cannellini (white) beans, soaked overnight
4 tablespoons plus 1/2 cup extra virgin olive oil, divided
1 medium onion, chopped (about 1 cup)
4 medium garlic cloves, minced (about 4 teaspoons)
2 medium russet potatoes, peeled and cut into a 1/2 inch dice (about 2 cups)
2 tablespoons tomato paste
3 quarts water or vegetable stock (plus more as needed)
2 bay leaves
2 large carrots, peeled and chopped (about 1 1/2 cups)
1 stalk celery, chopped (about 1/4 cup)
Kosher salt and freshly ground black pepper
1 small head Savoy or Napa cabbage, cored and shredded (about 8 cups)
1 bunch Swiss chard, rinsed and shredded (about 3 cups)
1 cup small pasta such as ditalini or macaroni, cooked to al dente (yields about 2 cups)
1 tablespoon small whole dried red chilis, or use 1 teaspoon crushed red pepper flakes
3 tablespoons chopped fresh parsley leaves
Zest of half a lemon (about 2 teaspoons)
Parmesan cheese, for grating
Procedures
1
Heat 4 tablespoons olive oil in an 8-quart Dutch oven over high heat until shimmering. Add onions and garlic and cook, stirring frequently, until lightly softened but not browned, about 2 minutes. Add potatoes and cook, stirring occasionally, until potatoes begin to stick to bottom of pot, about 5 minutes. Scrape vegetables to one side of pot, add tomato paste to empty space and cook, stirring, until paste darkens in color slightly, about 2 minutes. Stir tomato paste into rest of vegetables to coat.
2
Add beans and their soaking liquid, 3 quarts water, bay leaves, carrot, celery, and 1 tablespoon salt to pot. Bring to a boil then drop to a simmer and cook until beans are mostly tender, about 30 minutes. Add chard and cabbage and cook until vegetables are completely softened, about 30 minutes longer. Taste soup for seasoning, adding black pepper and more salt as needed.
3
Meanwhile, prepare the chili oil: in a small pan, combine the dried chilis or pepper flakes and 1/2 cup olive oil. Heat, stirring occasionally, over very low heat until chilis toast and start to make a popping noise. Transfer to a heat-proof bowl and allow to rest until cooled.
4
To serve soup, place about 1/4 cup cooked pasta into each serving bowl, ladle soup over, and top with a drizzle of chili oil and a sprinkling each of lemon zest, parsley and grated Parmesan.
Vegetable Stock
1 ounce dried mixed mushrooms such as oyster, porcini, or morel
1 medium yellow onion, split in half
1 large carrot, roughly chopped
3 stalks celery, roughly chopped
2 to 3 leeks, greens only (reserve whites for another use)
3 cloves garlic, smashed
1 (4-inch) piece kombu (dried giant sea kelp - can be found in most asian markets)
3 bay leaves
6 sprigs thyme
6 sprigs parsley
1 tabespoon whole black peppercorns
1 teaspoon fennel seed
1 teaspoon coriander seed
Procedures
1
Combine all ingredients in a large stockpot and cover with water by 1 1/2 inches. Bring to a boil, reduce to a bare simmer, and cook, stirring occasionally, until vegetables are completely tender and stock is aromatic and flavorful, about 40 minutes. Remove mushrooms with tongs and set aside for another use. Strain stock through a fine-mesh strainer. Discard solids. Allow stock to cool uncovered at room temperature for 1 hour. Cover and transfer to refrigerator until completely chilled. Refrigerated stock will keep for about 1 week.
http://www.seriouseats.com/...
What's for dinner at your house? For myself, I'm eating spaghetti tonight.