Tuesday, October 21, 2014

Stracciatella Soup (Quick and Cheap)

I needed a quick, cheap lunch and decided on stracciatella with arugula. It took about 5 minutes start to finish and was practically free. It's perfect for lunch or a light dinner with some bread and salad. 
Serves 1
1 cups worth of chicken bouillon (or homemade or store bought if you have it)
1 big handful arugula or spinach, cut into ribbons
A few tbsp freshly grated pecorino
1 egg
Salt and pepper

Bring the stock to a boil. Season with salt. Add arugula and cook until tender. Meanwhile, mix the egg, cheese, and a good grind of fresh pepper. Whisk the egg mix into the water so it forms ribbons. 
Serve immediately. 

Friday, October 17, 2014

Apple Pie

Jamie loves apple pie and I had a free Sunday, so I whipped this one up. Yum! The maple syrup is a nice touch. I like to use a mix of different apples, this time I did Granny Smith, Gala, Fuji, Honeycrisp, and McIntosh. I used the recipe from Four and Twenty Blackbirds for Salt Pork Apple Pie but ditched the salt pork.

Wednesday, October 15, 2014

Candied Bacon (or crack)

If you need a new make-ahead salty cocktail snack, this is it. It's salty and sweet and crunchy and bursting with flavor. It's completely addictive and totally delicious.

1/2 cup brown sugar
1/4 cup nuts (I like spicy smokehouse almonds)
1/4 tsp cumin
1/2 tsp paprika
1/2 tsp chipotle powder
1/2 tsp oregano
1 tbsp maple syrup
1/2 lb bacon

Blend first six ingredients in a food processor. Add maple syrup until it's almost in a sandy paste. Season to taste with more sugar or chipotle as you like.

Monday, October 13, 2014

Habanero Cauliflower Puree and Adobo-Marinated Flank Steak

I bought some pretty orange cauliflower at the Union Square market and still had some adobo sauce leftover so thought I'd make something Mexican. I bought a habenero and some flank steak, too, and decided to make a spicy cauliflower puree to go with it. It was delicious and all the flavors really go well together, especially with some good spicy salsa

Friday, October 10, 2014

Adobo Fish Tacos

I already teased the picture here in my tortilla post, but these tacos were fabulous. (And gave me a chance to use my lovely bass.) The adobo sauce is pretty simple - you just need the peppers - but it gives the fish a really nice flavor. It's healthy and tasty, especially served with some chopped jalapenos, pineapple salsa, radishes, and chipotle salsa

2 dried ancho chilis
3/4 cup water, for blending
2 tbsp white vinegar
1 garlic clove, peeled
1/2 tsp kosher salt
1/4 tsp sugar
1/4 tsp oregano
pinch cumin
1 tbsp oil
2 pieces of firm fish such as striped bass
juice of 1/2 a lime

Thursday, October 9, 2014

Homemade Tortillas

As promised, now for the homemade tortilla recipe. It's really easy and pretty quick. It would be really quick if I had a griddle and could fit more tortillas on at once (my cast iron skillet only fits two at a time and even then they overlap). They taste great and fresh and are nice and pliable. 

Makes about 8-10 tacos
1 cup masa harina corn flour (it should say good for tamales and tortillas on the bag)
3/4-1 cup warm water
big pinch salt

Tuesday, October 7, 2014

Chipotle and Roasted Garlic Salsa

This is an easy salsa that's so spicy and smokey and great on tacos. 

2 dried chipotle peppers
3 garlic cloves, peeled
1/2 tsp apple cider vinegar 
1/4 cup water
1/2 tsp kosher salt

Heat a cast iron skillet to medium-low heat. Toast the chipotles and garlic. The chipotles for about 5 minutes and the garlic until it's soft and has some charred spots, 8-10 minutes. 
Puree the peppers, garlic, and remaining ingredients for at least 2 minutes until smooth. Season with salt and vinegar.