2 Carrots, diced
1 Onion, diced
1 Shallot, diced
4 red potatoes, chopped
In stockpot, add onions and cook until translucent. Add shallots and garlic until golden. Add carrot, potatoes, and generous sprinkling of salt and pepper. Cook 5 minutes.
Remove stock from refrigerator, skim fat form surface with a spoon and also pour through a strainer. Bring soup to a boil and add in chicken and veggies. Cook another 2 minutes. Serve with noodles and sprinkle with fresh parsley.
Also adapted from: chatN’chow
Here it is! Chicken soup to fix those cold winter days. Or just cool, rainy, foggy days… Read more…
petitepirate All, Dinners, Favorites
Chop:
2 Carrots
1 Onion
1 Shallot
2 Stalks celery
3 chunks of ginger
Rinse a couple pounds chicken parts (bones in!) Place chicken in a large pot with veggies.
Add:
1 handful fresh parsley
1/2 lemon
6 cloves garlic
2 bay leaves
salt and pepper
Add enough cool water to cover, bring to a boil and simmer low for 3 hours.
After 3 hours, remove solids, remove everything BUT the chicken. Allow broth to cool and refrigerate or freeze. When chicken is cool, pull apart with fingers, remove bones.
Adapted from: chatN’chow
This is an amazing soup stock. I mean look at all those colors too! Read more…
petitepirate All, Dinners, Favorites, Slow Cooking
1 TB olive oil
3 TB butter
2 cloves garlic, chopped
1 onion, chopped (yellow or red are great!)
1 cup arborio rice
1/2 cup dry white wine
4-5 cups chicken stock, heated
1/4 cup parmesan cheese, grated
salt and pepper
4 lamb chops
Rinse lamchops and pat dry. Salt them generously and set aside for about 20 minutes.
Add olive oil and 2 TB butter to a skillet, cook until translucent. Add garlic until fragrant. Add rice to pan and stir, toast for 2-3 minutes. Add white wine carefully. Stir until absorbed.
Add 1/4 cup of stock every 2 minutes for about 20 minutes. Taste when stock is nearly done. You don’t want chewy rice so continue to cook until soft. Turn off heat and add 1 TB of butter. Melt and stir in parmesan cheese. Set aside.
Rinse chops again, pat dry, and do NOT salt again. Only pepper.
Heat skillet over med-high/high before adding butter. Watch carefully. Add 2 TB butter and wait for butter to melt and sizzle. Add chops to pan, sear for 2 minutes per side. Flip once and make sure they brown.
(Lamb will be medium-rare.)
Adapted from: Tokyo Terrace
I lovelove lamb. And I love risotto. This is one of the easiest things to make during the work week. Lately I’ve been defaulting to risottos for something easy to prepare. Read more…
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3 globe tomatoes (small, from a bunch)
1 huge heirloom tomato
1/3 cup extra virgin olive oil (I forget what kind I used but it was some fancy stuff from Whole Foods)
Salt, pepper & red pepper flakes
knob of butter
(This part I got from the other recipe.) Bring some water to a boil and have a bowl of icewater ready on the side. When the water is boiling place your tomatoes in for 15-30 sec depending on the size. You might want to do them in batches. Remove and immediately place in the icewater. With a paring knife (or really anything good for peeling) gently peel the skins off your tomatoes. Then cut your skinned tomatoes in half and scoop out the seeds with a spoon or your fingers.
Heat the oil so that it’s very warm. Be careful that it doesn’t get too hot so that you don’t splatter yourself when you drop in the tomato chunks. Drop them in and cook for a couple minutes. Add in some red pepper flakes and salt & pepper, to taste.
After your tomatoes are soft, take a potato smasher to them. They can be as chunky or smooth as you’d like. Then cook your sauce for 20-25 minutes. After that you can add your butter or choose to add different ingredients. I added butter to thicken my sauce a bit and add flavor. I also gave my sauce a dash of basil.
Alright so I was going to take a photo of my pizza last night but I got lazy and ate it too fast. Typical.
But! What I really wanted to talk about is tomato sauce! I swear I will never again buy another jar of (pasta) sauce from a grocery store. Tomato paste, though, is super handy. Read more…
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2 pounds of pork shoulder/butt (it’ll reduce)
1 tablespoon of paprika
A pinch of ground cinnamon
1 teaspoon of onion powder
1 teaspoon of kosher salt
1/4 teaspoon of freshly ground pepper
1/2 cup of low sodium chicken stock
2 bay leaves
In a small bowl, add the paprika, onion powder, cinnamon, salt and pepper. Using your hands, rub the mixture on all sides of the pork. Set to marinate in the fridge for an hour. (I’ve actually omitted marinating before too.)
Preheat your oven to 220 F. Place the pork in a stockpot. Pour the chicken stock around the pork and add the bay leaves. Cover and cook for 4-5 hours, until the pork is fork tender. Flake the pork using a fork or your fingers.
Adapted from: Chocolate Shavings
I’m making this right now. Please don’t judge my loved-but-clearly-burned pot. Read more…
petitepirate All, Dinners, Favorites, Slow Cooking
2 C chicken or duck stock
3 pinches saffron (threads)
duck legs/breast (about 2 lbs)
1 medium onions, chopped
(note: I used pinches of the below spices)
ground cumin
ground cinnamon
ground coriander
ground ginger
ground cayenne
ground nutmeg
Salt and freshly ground black pepper to taste
2 tbsp fresh cilantro leaves, coarsely chopped
2 tbsp all-purpose flour
2 tbsp olive oil, plus more for sauteing
Juice from lemons
Preheat your oven to 375 F. Warm up the stock, and add in the saffron, leaving it to steep. Remove all external fat and skin from the duck. Roast the duck for about 20-30 minutes (or until juices run clear), remove and let cool, and shred with a fork.
Saute the onion in olive oil until golden. Remove the onion from the pan and transfer it to a bowl. Mix in the shredded duck, spices, and cilantro, and set aside.
Whisk the flour and olive oil together in the saucepan and cook over medium heat until it is nice and thick. Add the saffron-steeped stock and whisk.
Raise the oven to 500 F. Roll out pie dough (frozen or fresh) fairly thin and line your pot pie tins/cups. Fill with meat mixture and squeeze some lemon juice on top. Poke a few holes.
When you put the pie in the oven, lower the heat to 425 F. Bake until top crust is golden, about 25 minutes. Rotate, reduce the heat to 375 F, and bake an additional 30-35 minutes until done.
Adapted from: Gothamist
Whoa. This is my new favorite – in a long time. The flavors. The colors. Duck. Read more…
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