Thursday, October 18, 2018

Green Chile Chicken Stew

Green Chile Chicken Stew


PREP TIME20 minutes
COOK TIME20 minutes
TOTAL TIME40 minutes

Ingredients

  • 1 tablespoon neutral oil
  • 1/2 yellow onion, peeled and diced
  • 3 cloves garlic, peeled and minced
  • 3 cups chicken broth
  • 1/2 teaspoon salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 large Russet potato, peeled and chopped
  • 1/2 cup (8 ounces) diced fire-roasted Hatch green chiles*
  • 1 large chicken breast
  • 1/2 cup frozen corn kernels
  • fresh cilantro, for serving
  • fresh lime wedges, optional, for serving

Instructions

In a small 3-quart soup pot, heat the oil over medium-high heat.
Add the onion to the pot, and cook while stirring occasionally until softened and starting to turn golden brown on the edges, about 5 minutes.
Next, stir in the minced garlic and cook for 30 seconds.
Add the chicken broth, salt, pepper, chopped potatoes, and green chiles to the pot. Bring the mixture to a simmer.
Add the chicken breast (whole), cover and let cook until it's done, about 15 minutes. Remove the chicken to a cutting board, and use two forks to shred the meat. Add it back to the pot.
Stir in the frozen corn and let everything cook on a gentle simmer for about 5 more minutes.
Divide between two soup bowls, and serve garnished with fresh cilantro and lime wedges.

Notes

*The chiles should already be cleaned, peeled and diced here.  If you're not using fresh chiles, use two 4-ounce cans of fire-roasted diced green chiles.

Sunday, October 14, 2018

Easy Apple Tarte Tatin

Easy Apple Tarte Tatin


Ingredients

1 stick unsalted butter
1 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon vanilla extract
Pinch of salt
4 pounds apples, peeled cored and halved (small Fuji or Gala)
1 sheet frozen puff pastry, thawed
Vanilla ice cream or whipped cream, for serving


Directions

  1. Preheat the oven to 400 degrees F.
  2. In a wide skillet, melt the butter over medium-low heat. Add in the sugar, cinnamon, nutmeg, vanilla extract and salt and whisk to combine. Add the apples to the caramel mixture and gently stir together, coating the apples in the caramel. Cook, stirring occasionally, until the apples are slightly tender, 5 to 8 minutes depending on the size of your apples. Note: If the mixture begins to get too thick, add some water to loosen it up.
  3. Transfer the apples to a 10-inch nonstick ovenproof skillet and arrange them cut-side up, making sure to evenly cover the bottom of the skillet. Drizzle half the caramel sauce over the apples, then return the caramel to the heat and cook until thick and glossy, another 5 minutes. Set aside.
  4. Roughly measure and cut the puff pastry sheet to approximately the size of the top of the skillet. Place the puff pastry on top of the apples and gently tuck the sides in ever so slightly. Cut the remaining scraps of puff pastry and evenly spread across the top (this will give the tarte tatin some volume).
  5. Bake until the pastry is puffed up and golden brown, about 25 minutes. Let cool for 10 minutes, invert a plate on top and quickly (but carefully) flip onto the plate. Serve with vanilla ice cream or whipped cream and the remaining caramel sauce.

Apple Cider-Glazed Salmon


Apple Cider-Glazed Salmon




  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
  • Ingredients

    2 tablespoons unsalted butter
    1 tablespoon canola oil
    Four 4- to 6-ounce salmon fillets, skin removed, at room temperature
    Kosher salt and freshly cracked black pepper
    1 cup apple cider
    2 teaspoons minced shallots
    2 tablespoons honey
    1 tablespoon whole-grain mustard
    1/4 cup creme fraiche
    Apple cider vinegar, as needed
    2 tablespoons chopped fresh tarragon
    2 tablespoons chopped fresh mint
    2 tablespoons chopped chives
    1/2 small jalapeño, thinly sliced
  • Directions

    1. Preheat the oven to 300 degrees F. Fit a baking sheet with a wire rack.
    2. In a medium saute pan, heat the butter and canola oil over medium heat. Season the salmon with salt and pepper on both sides and cook on one side until light golden brown, 2 to 3 minutes. Flip the fillets, then add the apple cider and shallots and raise the heat to medium high to bring the liquid to a simmer. Cook the fish another 2 minutes, then gently remove the fillets to the rack and transfer to the oven. Bake 8 to 10 minutes for medium rare.
    3. Meanwhile, continue simmering the pan sauce over medium-low heat, whisking often, until slightly reduced, about 2 minutes. Whisk in the honey and mustard and continue to simmer until slightly reduced, 2 to 4 minutes more. Whisk in the creme fraiche and simmer, whisking often, until the sauce is thick and glossy and coats the back of a spoon, 3 to 5 minutes more. Taste and adjust the seasoning, adding apple cider vinegar as desired.
    4. Transfer the salmon to serving plates and spoon the sauce over the fish. Garnish with the tarragon, mint, chives and jalapeños.

Saturday, October 13, 2018

Fish & Chips Cook's Country

Fish & Chips Cook's Country

Fish and Chips



WHY THIS RECIPE WORKS

Crispy fish and chips can usually be found only at a proper English pub, but we wanted to create an authentic version for the home cook. We used a mixture of equal parts all-purpose flour and cornstarch plus a teaspoon of baking powder to mimic that familiar crispy, shell-like coating. Whisking in some beer created a coating that stuck well to the tender pieces of cod and added a malty flavor to each bite. Yukon Gold potatoes worked best for our chips—they were less starchy and more crispy once fried than other potato varieties.

Recipe Image

INGREDIENTS

1cup (5 ounces) all-purpose flour
1cup (4 ounces) cornstarch
Salt and pepper
1teaspoon baking powder
1 ½cups beer
1(2-pound) skinless cod fillet, about 1 inch thick
2 ½pounds large Yukon Gold potatoes, unpeeled
8cups peanut or vegetable oil
Lemon wedges


Order of Operations

This recipe comes together easily if you follow this simple sequence.
  1. Make the tartar sauce.
  2. Make the batter, portion the fish, and cut the potatoes.
  3. Start the fries in cold oil, and cook them until they’re almost done.
  4. Batter and fry the fish in two batches.
  5. Return the fries to the oil for just 1 minute to finish cooking them.
  6. Serve the fries with the fish and sauce.

Pro Tip for Frying

To keep the pieces of fish from sticking together in the hot oil, spear one piece of battered fish with a fork, let the excess batter drip off, and then drag the fish along the oil’s surface before releasing it to sink. This gives the batter a chance to set up and harden so that it won’t adhere to other pieces it touches in the oil.

Cutting French Fries Made Easy

Square Off Sides

Slicing off the four long sides of each potato eliminates the need for peeling and creates a stable base for the next cuts.

Cut into Planks, Then Fries

Cut the potatoes lengthwise into 1/4-inch-thick planks, then cut the stacks of planks into fries. You’re ready to fry!

Chicken & Pastry

Chicken & Pastry


INGREDIENTS

1 ½cups (7 1/2 ounces) all-purpose flour 
2teaspoons baking powder
Salt and pepper
½cup milk
2tablespoons unsalted butter, melted, plus 1 tablespoon unsalted butter
2pounds bone-in chicken thighs, trimmed
4cups chicken broth
1cup water
1onion, peeled and halved through root end
1celery rib, halved crosswise