BUNGALOW KITCHEN RECIPE
Pan-Seared Chicken with Turnip, Bacon and Rosemary Hash
2 6- to 8-ounce chicken breasts
1 1/2 tablespoons butter
4-6 medium-sized turnips
3 slices of bacon
2 tablespoons chopped fresh rosemary
Salt and pepper
Heat oven to 400 degrees. Cut off the stems and the tips of the turnips, then peel them with a vegetable peeler or a knife. Chop them into dice-sized cubes.
Cook the bacon in a skillet over medium-high heat until crispy, then remove the bacon slices and place them on a paper towel. Crumble the bacon strips with your hands and set aside.
Turn the heat to low, then add the turnip pieces and rosemary and toss them in the bacon fat. Add 1/2 teaspoon salt and1/4 teaspoon black pepper. Line a baking sheet with parchment paper, then add the turnips and roast in the oven for 20 minutes.
While the turnips are roasting, Heat the butter in a large, oven-safe pan over medium-high heat. Pat the chicken breasts dry with a paper towel, then sprinkle salt and pepper on both sides. Cook the chicken breasts for about 4 minutes on each side, then place the pan in the oven and allow the chicken to cook for about 8-10 more minutes. The chicken and turnips should be done about the same time.
To plate the dish, evenly divide the turnips between two plates, then top each hash with crumbled bacon and a chicken breast. Serve with a simple green salad.
Scallops with Tomatoes and Corn on Quick Polenta
1/2 cup polenta or coarse cornmeal
1 tablespoon olive oil
1/2 teaspoon coarse kosher salt
1/4 teaspoon paprika
Freshly ground pepper
1/3 cup grated sharp Cheddar cheese
12 ounces sea scallops, patted dry
Coarse kosher salt and freshly ground black pepper
1 1/2 tablespoons olive oil
2 green onions, sliced
1/8 teaspoon cayenne pepper
1 cup corn kernels (from 2 medium ears)
1 cup grape tomatoes or small cherry tomatoes, each cut in half
1/4 teaspoon ground coriander
1/4 teaspoon paprika
1 tablespoon chopped fresh cilantro
To make polenta: Mix 2 cups water, polenta, oil, salt, paprika and a generous amount of pepper in a medium microwave-safe bowl. Place in microwave and cook on high for 5 minutes. Stir thoroughly. Return to microwave and cook on high for 5 more minutes. Stir well. Mix in cheese. Taste and adjust seasoning.
To make scallops: Pat scallops dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add scallops and cook until brown on the outside but still translucent in the center, about 3 minutes each side. Transfer to a plate.
Add remaining 1/2 tablespoon oil to the same skillet over medium-high heat. Add green onions and cayenne, and cook until onions begin to soften, about 1 minute. Add corn and tomatoes, and stir until corn is just tender, about 1 1/2 minutes. Mix in coriander and paprika. Season to taste with salt and pepper.
Return the scallops to the skillet with any juices on the plate and stir until heated and cooked through (they will feel springy to the touch and will be slightly translucent when cut with a small sharp knife, about 30 seconds).
Spoon polenta onto 2 warmed plates, spreading in a circle. Spoon scallops and vegetables over. Sprinkle with cilantro and serve. Makes 2 servings.
Yellowtail Snapper in a Salt Dome
1 small fennel bulb, sliced with partial stems
6 fresh parsley sprigs
1 small orange, thinly sliced
1 1/2 to 2 pounds whole U.S. yellowtail snapper (cleaned and trimmed)
3 pounds kosher salt
2 egg whites
1/4 cup water
Heat oven to 450 degrees. Cover a half-sheet pan with parchment paper. Place fennel, parsley and orange inside the cavity of the fish.
Combine kosher salt, egg whites and water in a large mixing bowl, and work it with your hands until it reaches the consistency of wet sand. Set down a 1/2-inch thick bed of the salt mixture on the half-sheet pan. This bed needs to be large enough so that when the fish is laid on it, there’s an extra inch of salt all the way around.
Place fish on the bed of salt and pile on remaining salt mixture, smoothing and mounding it to form a sealed dome about 1/2-inch thick all around. You might not use all of the mixture. Cook for 15 minutes, or until the internal temperature reads 130 degrees on an instant-read thermometer stuck through the salt into the thickest part of the fish.
Remove fish from oven and let it rest for 10 minutes. Transfer to a platter or bring the pan to the table. Tap the top of the dome several times with a small hammer, lifting off any slabs you can get hold of. Once the fish is fully revealed, use a basting brush to remove any remaining salt. Carefully remove the dorsal or back fin, which should pull free easily.
Use a fish knife or serrated pie server to make an incision all the way down the back of the fish and around the gill plate. Lift the skin off, working from the head to the tail.
Remove the fillet, in pieces if necessary, from the top side of the fish. Once the top fillet is gone, get a grip on the tail and gently pull up and forward. The skeleton should come away in one piece, revealing the fillet below. Serve the bottom fillet, leaving the skin behind. Makes 4 servings.
Flounder Encrusted with Caramelized Onion
1 teaspoon salt
1 teaspoon black pepper
1 cup flour
3 tablespoons vegetable oil
1 cup onion, small diced
3 cloves garlic, minced
2 6-ounce flounder fillets, skinless
1/2 cup dry vermouth
1 tablespoon butter
Mix salt, pepper and flour together. Heat saute pan on high heat. Add oil to pan. Add onions and garlic to pan, and saute until onions are translucent.
Dredge flounder fillets in seasoned flour. Lay the fillets on the sauteed onions and cook on high heat for two minutes. Use a spatula and turn the fillets once, being careful not to scrape the caramelized onions from the fillets. Cook for one minute. Deglaze pan with vermouth. Immediately squeeze lemon over the fillets. Immediately add butter and let cook on high heat for one minute before serving. If using skin-on fillets, use white side of fish.
1/4 cup unsalted, shelled raw pistachios, see note
1/4 cup slivered almonds
2 cups uncooked basmati rice
1/2 cup granulated sugar
2 medium carrots, peeled and cut into matchstick-sized pieces
1/2 cup dried cranberries
1/4 cup raisins
1/4 teaspoon saffron threads
2 tablespoons unsalted butter
3 tablespoons olive oil, divided
1 medium onion, finely chopped
1/4 teaspoon ground cardamom
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
Preheat oven to 350 degrees. Spread pistachios on a rimmed baking sheet and toast until just beginning to brown, about 4 minutes. Transfer to a plate, let cool, then coarsely chop. Spread almonds on the same baking sheet and toast until golden brown, 5 to 8 minutes (watch carefully; they can burn). Set nuts aside.
Place rice in a fine-mesh sieve and rinse under cold water until water runs clear. Cook rice in a large pot of boiling salted water, stirring occasionally, until grains have lengthened but are still firm, 6 to 7 minutes; drain and rinse under cold water. Spread rice on another rimmed baking sheet; let cool.
Meanwhile, using a vegetable peeler, remove zest from orange and thinly slice the zest lengthwise (reserve flesh for another use). Bring sugar and 1 cup water to a boil in a medium saucepan, stirring to dissolve sugar. Add orange zest and carrots, reduce heat and simmer, stirring occasionally, until carrots are tender, 15 to 20 minutes. Drain and set aside (discard syrup).
Combine cranberries and raisins in a small bowl and cover with hot water (not boiling); let soak 10 minutes. Drain and set aside. Place saffron in another small bowl and add1/4 cup hot water; set aside.
Heat butter and 1 tablespoon oil in a large skillet over medium heat. Add onion, season with salt and cook, stirring often, until soft and beginning to brown, 8 to 10 minutes. Add cardamom, cumin, turmeric and 1 tablespoon saffron mixture. Cook, stirring constantly, until fragrant, about 1 minute.
Reduce heat to low, add cranberries and raisins, and cook, stirring often, about 3 minutes. Stir in reserved nuts and orange zest and carrot mixture; season with salt. Set fruit and nut mixture aside.
Heat remaining 2 tablespoons oil in a large, wide, heavy pot over medium heat. Add half of rice, spreading evenly; top with fruit and nut mixture, then remaining rice, spreading evenly. Using the end of a wooden spoon, poke 5 to 6 holes in rice all the way through to bottom of pot (to help release steam and help rice cook evenly).
Drizzle remaining saffron mixture over rice. Place a clean kitchen towel over pot, cover with a tight-fitting lid, and secure loose edges of towel on top of lid, using a rubber band or masking tape.
Cook until pot begins to steam, 5 to 8 minutes. Reduce heat to very low and cook, without stirring, until rice is tender and bottom layer of rice is browned and crisp, 30 to 40 minutes.
Scoop rice into a wide serving bowl, breaking bottom crust into pieces.
Note: The fruit-and-nut mixture (through step No. 6) can be made up to 2 days in advance; cover mixture and remaining saffron mixture separately, and chill. If you use roasted pistachios, skip the first part of Step No. 1.
1 onion, chopped
1 clove garlic, sliced
2 tablespoons chopped ginger
2 tablespoons vegetable oil
2 cardamom pods
1 teaspoon curry powder
1 (28-ounce) can peeled whole tomatoes
1 (15-ounce) can chickpeas, rinsed
Salt and pepper
Basmati rice, for serving
Chopped fresh cilantro, for serving
Cook onion, garlic and ginger in oil with cardamom and curry powder until onion is soft, 8 to 10 minutes. Add tomatoes with their juices and chickpeas and simmer until soft, 25 to 30 minutes. Season to taste with salt and pepper. Serve with rice and cilantro.
Yogurt Spiced Chicken
1 whole chicken, cut up, or 3 to 4 pounds of chicken pieces
1 cup plain yogurt
1/2 teaspoon allspice
1/4 teaspoon ground nutmeg (freshly ground is best)
1/4 teaspoon cardamom
Salt and pepper
Rinse chicken and pat dry.
In a large bowl, combine yogurt, allspice, nutmeg and cardamom. Add chicken pieces and mix until chicken is thoroughly coated. Cover and refrigerate overnight.
Arrange grill for indirect heat or preheat oven to 400 degrees.
Knock or brush off as much yogurt marinade as you can. Liberally sprinkle both sides of the chicken with salt and pepper.
If using grill, place chicken skin-side-down on the grate away from the coals or flames, and close the lid. Cook white meat 25 to 30 minutes, turning once. Cook dark meat 45 to 55 minutes, turning once.
If using oven, heat a grill pan or heavy, oven-proof skillet very hot on the stove. Spray with nonstick spray (or add a little oil), then place chicken skin-side-down on the pan. Cook until seared and brown, but do not let it burn, about 2 to 3 minutes. Flip chicken and place pan in oven. Cook white meat 25 minutes or until done; cook dark meat 45 minutes or until done.
Pear and Cardamom Upside-Down Cake
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon cardamom (see note)
3/4 cup (1 1/2 sticks) butter, room temperature, divided
3/4 cup packed golden brown sugar
2 firm, ripe pears, preferably Anjou
1 tablespoon lemon juice
3/4 cup granulated sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1/2 cup milk, room temperature
Preheat oven to 350 degrees. Generously butter a 9-inch round cake pan.
Sift the flour, salt and baking powder together. Stir in the cardamom and set aside.
Melt1/4 cup butter ( 1/2 stick) in a small saucepan over medium heat. Add the brown sugar and stir for 2 to 3 minutes, until the sugar has melted and combined with the butter. Pour the mixture into the prepared cake pan, spreading it to reach the sides.
Peel the pears, cut in half and remove the core and stem. Cut into1/4-inch-thick slices. Arrange the pear slices in a slightly overlapping circle around the cake pan, starting at the outer rim. Finish with several slices in the center. Sprinkle the pears with the lemon juice. Cover with plastic wrap and set aside.
Beat the remaining 1/2 cup (1 stick) butter in the bowl of an electric mixer until soft and fluffy. Add the sugar and beat until smooth. Add the eggs one at a time, beating after each addition. Beat in the vanilla, scraping down the sides of the bowl when needed. Add 1/3 of the flour mixture, 1/2 of the milk, another 1/3 of the flour, the rest of the milk, and the rest of the flour mixture, beating after each addition just until combined.
Gently spoon the cake batter on top of the pears, smoothing out to the edge of the pan and making sure the cake batter fills in around the pears.
Bake until the top is a deep golden brown and a skewer inserted in the center comes out clean, about 40 minutes. Place the cake on a rack to cool for 5 minutes in the pan.
Run a small spatula or knife around the edge of the pan and invert onto a cake plate, leaving the pan on the cake for 10 minutes. Carefully remove the pan. Serve warm or at room temperature.
Note: For better flavor, use freshly ground cardamom (from about 6 to 8 pods).
Chewy Molasses Cookies
2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon ground cardamom
1/2 teaspoon kosher salt
1 large egg
1/2 cup (1 stick) unsalted butter, melted
1/3 cup granulated sugar
1/3 cup light or dark molasses
1/4 cup packed dark brown sugar
Coarse sanding or raw sugar, for rolling
Makes 2 1/2 dozen.
Place racks in lower and upper thirds of oven; preheat to 375 degrees. Whisk flour, baking soda, cinnamon, ginger, cardamom and salt in a small bowl. Whisk egg, butter, granulated sugar, molasses and brown sugar in another bowl. Mix dry ingredients with wet, just to combine.
Place sanding or raw sugar in a shallow bowl. Scoop out dough by the tablespoon and roll into balls (if dough is sticky, chill 20 minutes). Roll in sugar and place on 2 parchment-lined baking sheets, spaced 2 inches apart.
Bake cookies, rotating baking sheets halfway through, until cookies are puffed, cracked and just set around edges (overbaked cookies won’t be chewy), 8 to 10 minutes. Transfer to a wire rack and let cool.