Posts from the ‘Main Courses’ Category
Sometimes gilding the lily makes for the best of times. Italian comfort foods of chicken marsala, garlicky spinach, cheesy gnocchi and a rich marsala mushroom pan sauce are combined in one glorious dish.
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This recipe celebrates some of my all-time favorite ingredients – wild mushrooms and dinosaur kale. Plus, in lieu of fresh pasta sheets, we are going to get tricky and boil(!) some no boil lasagna sheets. Craziness, but it gets you a weekend-tasting meal on a week night.
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Trust sure don’t come easy in life, but a little bit of trust goes a long way in the kitchen. And though masitas de puerco requires faith in the recipe, I’m not sure if I’ve learned my lesson in terms of getting over my culinary trust issues. But I do know how to make ridiculously good pork. Isn’t that enough?
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Black beans, glistening and gorgeous from a slow-simmer with a ham hock in the bath with them, are a treat that gets exponentially better the longer you let them hang out. Serve ‘em up the next day and they’re gloriously fat from soaking up all the juices from the onions, garlic and spices. Inky and complex, I crave them fortnightly and will grow frantic (nay, manic) if I don’t make a pot to quell the storm that is my craving.
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The first time that I tasted this deceptively simple dish of shrimp swimming in garlic, cream and herbs, I was actually depressed. Not because it didn’t elicit the effect that I described above. It was because my sister fucking ordered it, and she felt as strongly about the shrimp as I did. Ugh. Ordering FAIL.
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When it gets hot and sticky out, I crave a tangle of this shredded beef simmered with bell peppers, sweet onions and a sexy-as-hell tomato garlic sauce to bind it all up. And I want it with fluffy white rice and beans as dark as my intentions after too many pitchers of sangria. And like Veruca Salt says, “Don’t care how – I want it now!”
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In this episode of Chopped, I used a zippy pepper sauce called harissa to spice up lamb meatballs, worked maple syrup into roasted veggie couscous, and finished the whole thing off with ras el hanout, a Moroccan spice blend that is so gorgeous and lush, you’ll want to put the stuff on your fucking Cheerios.
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I’ve long been searching for a killer tamale recipe in the same way as I’ve wanted the PERFECT enchilada sauce recipe. So of course, when I found out that this month’s Daring Kitchen competition was to make tamales, I was so excited to have the opportunity to get back in the lab and start tinkering again.
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I’ve long been in love with kefta kebabs – the addictive combination of ground lamb or beef seasoned with aromatics such as onion, garlic, parsley and mint. The recipe is quite simple, with sumac as the secret ingredient to create the smokiness that I crave in each bite.
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Paprikash is a nourishing Hungarian stew that leverages sour cream to coax chicken (and often veal) into tenderness. Finding good paprika is key to this recipe to keep the flavors bright, so toss that old jar that’s been sitting in your pantry for ages and spring for some that’s new and vibrant red.
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Fragrant fennel pollen turns bland turkey into a fantastic bite, wild rice adds texture and nuttiness to ordinary stuffing, and the saltiness of the pancetta “wrapping” plays off the sweetness of roasted pear.
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Whether you can cook or not, if you follow a couple of simple steps, you can create an expertly seasoned and prepped turkey that will fool people into thinking that you are a vet in the kitchen. Take the praise. You deserve it for being wise enough to know you can fake it ’til you make it.
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Copyright © Angela Gunder, 2012.
