BUNGALOW KITCHEN RECIPE
Braised Country Style Ribs and Cabbage
3 pounds country style ribs (about 5 pieces)
1 teaspoon dried oregano
1 tablespoon salt
1 teaspoon pepper
1 teaspoon cumin
1/2 teaspoon cayenne
Flour for dredging
1/4 cup olive oil
1 12-ounce beer
2 cups chicken stock
1/4 cup vinegar
2 stalks celery
1 large carrot
1 large onion
1 head savoy cabbage
1 teaspoon red pepper flakes
5 cloves garlic
1/2 cup dried currants
4 tablespoons whole grain mustard, divided
1/2 cup brown sugar
3 teaspoons balsamic vinegar
Green onion or parsley for garnish
Mix the oregano, salt, pepper, cumin and cayenne together in a bowl. Rub the strips on all sides and let sit for 20 minutes. Dredge in flour.
Heat a large, heavy-bottomed dutch oven or pan over medium-high heat. Add olive oil and heat for 2 minutes. Sear the ribs on all sides, about 3 minutes per side, and remove from the pan.
In the same pan, cook the celery, carrot and onion until tender, about 5 minutes. Add the vinegar to de-glaze the pan and cook an additional minute. Add the cabbage, red pepper and garlic. Stir until the cabbage begins to wilt and add currants. Add the beer and stock, heat until just boiling.
Heat oven to 375 degrees. Place the ribs in a large rectangular dish with room in between them. Pour the cabbage mixture over the ribs, making sure to spread evenly in the pan. With tongs, pull the ribs up to expose just the tops. Cover with foil and bake for 30 minutes. Turn the ribs and bury into the cabbage, keeping the top exposed. Re-cover and bake and additional hour or until tender enough to pull with a fork.
Heat griddle to medium-high heat.
Pour the cooking liquid from the ribs and cabbage through a strainer into the original pan. Set the cabbage aside and cover with foil. Let sit for a few minutes and remove any fat and bits from the liquid. Heat over medium-high heat for about 10 minutes. Add brown sugar and 3 tablespoons of the mustard, simmer for another 10 minutes. Finish with the balsamic and whisk. Sauce should coat the back of a spoon.
Brush the sauce over all sides of ribs and place them on a griddle to sear again. When charred on the bottom, turn, reapplying sauce. Sear only on two sides.
Stir the remaining mustard into the cabbage mixture. To plate, spoon the cabbage mixture into a pasta bowl and top with a rib. Green onion or parsley can be used as garnish.
Mr. Knight’s Bourbon Pecan Pie
1 (9-inch) frozen unbaked deep-dish pie crust shell, thawed, or 1 (9-inch) refrigerated pie crust, defrosted as directed on box
1/2 cup unsalted butter
3 large eggs
1 cup dark corn syrup
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 cup bourbon
1 cup finely chopped pecans
1/2 cup coarsely chopped pecans
1 cup pecan halves
Serves six to eight.
Preheat oven to 425 degrees. If using a refrigerated pie crust, place the crust in a pie pan, pressing it into the bottom and sides. Press a fork’s tines into the rim of the crust for a crimped appearance.
Melt butter in small saucepan over low heat, swirling pan occasionally, about 2 minutes. Butter should foam and bubble and turn a light golden brown. Do not allow butter to burn. Set aside to cool.
Meanwhile, beat eggs at medium speed with an electric mixer until blended. Gradually stir in syrup, sugars, lemon juice, vanilla and salt; beat until smooth. Add bourbon, stirring until blended. Fold in melted butter until combined. Stir in chopped pecans.
Pour filling into pie crust and arrange pecan halves on top. Bake in a 425-degree oven for 10 minutes. Reduce oven temperature to 325 degrees and continue baking for 40 to 45 minutes or until set. Remove from oven, and cool on a wire rack.
Bourbon and Coke Cake
FOR THE CAKE:
1 1/2 cups unsalted butter, softened
2 1/2 cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup cola soft drink
3/4 cup buttermilk
1/2 cup bourbon
3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoons salt
FOR THE GLAZE:
1/4 cup unsalted butter
3 tablespoons cola soft drink
2 1/2 tablespoons unsweetened cocoa
1 tablespoon bourbon
2 cups plus 2 tablespoons confectioners’ sugar
Makes 1 Bundt cake.
To make the cake: Preheat oven to 350 degrees. Beat butter with an electric mixer at medium speed until creamy. Gradually add sugar; beat until blended. Add eggs and vanilla; beat at low speed until blended.
In a small bowl, stir together cola, buttermilk and bourbon. Combine flour, cocoa powder, baking soda and salt in another bowl. Add flour mixture to butter mixture alternately with cola mixture, beginning and ending with flour mixture. Beat at low speed until just blended after each addition, stopping to scrape bowl as needed. Pour batter into a greased and floured 15-cup Bundt pan. Bake at 350 degrees for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes, then carefully transfer the cake to a plate and cool for 30 minutes.
To make the glaze: While the cake cools, combine butter, cola and cocoa in a 2-quart saucepan over medium-low heat, stirring constantly, until butter melts. Remove from heat; stir in bourbon. Beat in confectioners’ sugar with an electric mixer at medium speed until smooth.
Drizzle warm glaze over the cake.
Note: Most of the alcohol in the cake will evaporate, but the glaze is pretty potent, so this dessert is strictly for the 21-and-over set.
Apple-Ginger Tart with Cider-Bourbon Sauce
FOR THE TART:
1 (9-inch) refrigerated pie crust, defrosted as directed on box
1/2 cup packed brown sugar
2 tablespoons cornstarch
2 tablespoons finely chopped crystallized ginger
1 teaspoon ground cinnamon
4 cups thinly sliced, peeled cooking apples (about 4 medium)
FOR THE SAUCE:
11/4 cups apple cider
2 tablespoons unsalted butter
2 tablespoons packed brown sugar
1 tablespoon cornstarch
2 tablespoons bourbon
Preheat oven to 450 degrees. Place cookie sheet in oven while oven heats. Place pie crust in 9-inch tart pan, then bake crust on preheated cookie sheet for 7 minutes, or until golden brown.
Meanwhile, in large bowl, mix 1/2 cup brown sugar, 2 tablespoons cornstarch, ginger and cinnamon until blended. Add apples, toss until evenly coated. Arrange apples in concentric circles in partially baked crust, overlapping slices and beginning at outside edge and working toward center.
Cover top of tart with foil; place on preheated cookie sheet. Bake 40 minutes. Remove foil; bake 8 to 10 minutes more, or until apples are tender and crust is golden brown. Cool on cooling rack 30 minutes while making sauce.
To make the sauce: In a 1-quart saucepan, bring cider to boiling over high heat. Boil 4 to 6 minutes, stirring occasionally, until reduced to 1 cup. Stir in butter and 2 tablespoons brown sugar; continue boiling 2 minutes, stirring occasionally. In small bowl, stir 1 tablespoon cornstarch into bourbon until dissolved. Stir bourbon mixture into sauce; boil 1 minute, stirring constantly.
Cut tart into wedges and serve with warm sauce.
Eggnog Waffles with Cinnamon Whipped Cream
FOR THE WAFFLES:
1 3/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon sugar
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg, plus more for garnish
2 large eggs
1 1/2 cups eggnog
6 tablespoons unsalted butter, melted and cooled slightly
1 tablespoon bourbon
FOR THE WHIPPED CREAM:
1 cup heavy cream
2 tablespoons sugar
3/4 teaspoon cinnamon
3/4 teaspoon vanilla extract
Serves three to four.
To make the waffles: In a medium bowl, whisk together flour, baking powder, salt, sugar, cinnamon and nutmeg. In a large bowl, whisk together the eggs, eggnog, butter and bourbon. Add the dry ingredients to the wet ingredients and mix until just combined. The batter will be slightly lumpy.
Preheat a waffle maker according to manufacturers’ instructions. Pour the recommended amount of batter into the waffle maker. Cook until golden brown.
To make the whipped cream: Add the heavy cream, sugar, cinnamon and vanilla to the bowl of a stand mixer fitted with the whisk attachment. Start with the mixer on low (to avoid splatters) and then increase the speed gradually to medium high. Whip until stiff peaks form. Do not overbeat or it will look curdled.
To serve, top the hot waffles with a generous dollop of whipped cream. Serve with a sprinkle of cinnamon and nutmeg.
Braised Greens and Potatoes with Lemon and Fennel
1/2 cup olive oil, plus good, fruity olive oil for drizzling, divided
2 onions, halved and thinly sliced
2 carrots, quartered and cut in 1-inch lengths
4 green onions, white and most of green parts, thinly sliced
1 fennel bulb, trimmed and coarsely chopped, fronds and tender stalks reserved
4-6 fingerling potatoes, cut in bite-sized pieces
1 teaspoon fennel seeds, crushed with a mortar and pestle or finely ground
2 pounds mixed greens, spinach, sorrel, Swiss chard, outer leaves of romaine lettuce, pea shoots, nettle tops or any combination of sweet leafy greens, large leaves coarsely chopped
1/2 cup white wine
1 cup water
1/4 preserved lemon, flesh discarded, rinsed and chopped
1/2 to 1 teaspoon salt, or more to taste
3 tablespoons fresh lemon juice, or more to taste
1/2 cup chopped fresh dill or wild fennel, divided
Pinch of crushed red pepper flakes, or to taste
In a wide, deep soup pot, heat the olive oil over medium heat. Add the onions and cook, stirring frequently, until soft, about 5 minutes. Add the carrots, green onions, fennel bulb, potatoes and fennel seeds, stir to coat with the oil and cook an additional 3 minutes.
Add the greens in batches, starting with the larger leaves and gradually adding the smaller, more tender ones. Stir a few times to help the leaves wilt and reduce in size, then add the wine and cook for 1 minute; add the water, the preserved lemon and salt to taste.
Reduce the heat to low and simmer until the greens and potatoes are tender and most of the juices have been absorbed, 15 to 20 minutes. If there is still too much liquid, raise the heat to high and continue to cook until the liquid is reduced, up to an additional 10 to 15 minutes.
Add the lemon juice, half the dill, the fennel fronds and stalks and sprinkle with the red pepper; toss, taste and adjust the seasonings as desired. Cook an additional 2 minutes to marry the flavors, then sprinkle with remaining dill.
Serve warm or at room temperature, drizzled with the good, fruity olive oil.
Spiced Vegetable Soup
2 to 3 tablespoons olive oil
1 1/2 pounds butternut squash, peeled, seeded and cut into 1 1/2-inch chunks
2 large onions, diced, plus 1 large onion cut in half and thinly sliced into half-moons, separated
3 cloves garlic, crushed
3 leeks, trimmed, cleaned and finely chopped
3 boiling potatoes, unpeeled, cut into 1 1/2-inch chunks
5 tomatoes, roughly chopped
4 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons smoked paprika
3 teaspoons hot pepper paste, such as harissa
Salt and freshly ground black pepper
2 cans chickpeas (reserve the liquid plus a couple of handfuls of chickpeas to garnish)
1 large zucchini, finely diced
3 1/2 ounces feta cheese
Herb Oil (recipe follows)
Serves 10 to 12.
Heat a large saucepan over medium heat and add enough olive oil to generously coat the base of the pan. Add the butternut squash, diced onions, garlic, leeks and potatoes, and cook, without browning, until the vegetables soften slightly, about 30 minutes, stirring occasionally.
Add the tomatoes, cumin, cinnamon, paprika and hot pepper paste, and give it all a good stir to ensure the spices evenly coat the vegetables. Cover the vegetables completely with water, add a generous amount of salt (I would suggest at least 4 teaspoons) and black pepper. Stir once more and continue to cook at a gentle boil until the squash is tender when poked with a knife, about 30 minutes.
Puree the mixture in a food processor or blender until you get a lovely, even, smooth soup. Once smooth, add the chickpeas and their liquid, and stir well.
Adjust the consistency of the soup with additional water if desired, then taste and adjust seasoning if needed. Cook an additional 20 minutes, stirring occasionally, then add the zucchini and cook for a final 20 minutes before serving.
While the soup is cooking, drizzle some olive oil into a large frying pan set over high heat, and fry the sliced onion until browned and crispy. Add the reserved chickpeas and brown them along with the onions. Using a slotted spoon, remove the onions and chickpeas from the pan and set aside. This makes about 3 1/2 quarts soup.
Pour the soup into large bowls (preferably wide, shallow ones), then generously crumble the feta on top. Drizzle a couple of tablespoons of the Herb Oil into each bowl over the feta. Finally, add the reserved crispy fried onions and chickpeas.
1/4 cup plus 2 tablespoons olive oil, more if needed
Good handful parsley
Good handful dill
Good handful cilantro
Handful shelled pistachios
Squeeze of lemon juice
Salt and pepper to taste
Put the olive oil, parsley, dill and cilantro in a bowl along with the pistachios, lemon juice and some salt and pepper, and blitz with a hand blender until the mixture is finely chopped and has the consistency of pesto. If you need to slacken the mixture, add a bit more oil.