Food & Drink

Weekly Recipes

BUNGALOW KITCHEN RECIPE

Strawberry Salsa

1 quart strawberries, preferably locally picked

1 fresh jalapeno pepper

1/4 cup chopped cilantro

juice and zest of two limes

1/2 medium red onion

1/4 teaspoon salt

Slice the tops off of the strawberries, then give them a small dice; strawberry pieces should be the size of small beans. Place the strawberry pieces in a medium mixing bowl, then add the chopped cilantro. Peel the red onion and slice and dice the onion into rice-sized pieces, then add to the mixing bowl. Next, slice the top off the pepper, then slice in lengthwise and remove the seeds. Slice it into long, thin pieces, then finely dice the pepper and place it in the mixing bowl. Zest the two limes into the bowl, then slice both limes and squeeze the juice into the bowl. Add the salt, mix to combine, and refrigerate for about 30 minutes. Serve with chips or on top of grilled chicken or fish. Salsa keeps for an additional 3 days in the refrigerator.

CHICKEN RECIPES

Chicken Braised with Pancetta and Tomatoes

3 pounds chicken legs (thighs, drumsticks or a combination)

Salt and freshly ground pepper

3 tablespoons olive oil

1/4 pound diced pancetta

2 cups diced onions (2 onions)

3/4 cup diced carrot (1 carrot)

1/2 cup diced celery (1 stalk)

4 cloves garlic, chopped

1 cup red wine

2 cups chopped canned tomatoes and their juice

1 bay leaf

3/4 teaspoon chopped fresh rosemary

2 tablespoons minced parsley

Serves six to eight.

Pat the chicken dry with a paper towel and season with salt and pepper. Heat the oil in a large skillet over medium-high heat. When it’s hot enough that a piece of the chicken dipped in the oil sizzles, add the chicken, skin-side down.

Cook until the chicken has browned, 5 to 6 minutes, and then turn and cook on the other side, 4 to 5 minutes. When it is done, remove the chicken to a braising pan and keep it warm.

Pour off all but 2 tablespoons of oil from the skillet and add the pancetta. Cook until it is browned, about 3 minutes. Add the onion and cook until it is softened, about 2 minutes, scraping the bottom of the pan to free up any browned sticky bits. Add the carrots and celery, and cook until they soften, about 3 minutes. Add the garlic and cook until it is fragrant, about 2 minutes.

Add the red wine and allow it to reduce by a third, about 5 minutes. Add the tomatoes, bay leaf and rosemary, and cook briefly to marry the flavors. Season to taste with more salt and pepper.

Pour the sauce over the browned chicken in the braising pan, cover and cook over medium-low heat until the chicken is quite tender and begins to pull away from the bone, 35 to 40 minutes. Sprinkle with parsley before serving.

Chicken Braised with Fennel, Mushrooms and Olives

1 cup flour

Salt and pepper

3 pounds chicken legs (thighs, drumsticks or a combination)

3 tablespoons olive oil

2 bulbs fennel, quartered and sliced1/4- to 1/2-inch thick, fronds reserved

1/4 cup minced shallots

1 cup white wine

2 teaspoons Dijon mustard

1/2 pound mushrooms, trimmed and halved

1/2 cup green olives, pitted and chopped

1 teaspoon lemon zest

Lemon juice, if necessary

Serves six to eight.

Place the flour on a plate and stir in 1 teaspoon salt and freshly ground black pepper. Pat the chicken thoroughly dry and dredge it in the flour, shaking off any excess.

Heat the oil in a large skillet over medium-high heat. When it’s hot enough that a piece of the chicken dipped in the oil sizzles, add the chicken, skin-side down. Cook until the chicken has browned, 5 to 6 minutes, and then turn and cook on the other side, 4 to 5 minutes. Remove the chicken to a plate and keep it warm.

Pour off all but about 2 tablespoons of the oil. Add the fennel and cook until it starts to become tender, about 3 minutes. Add the shallots and cook until fragrant, about 2 minutes. Add the white wine and reduce by one-third, about 5 minutes. Stir in the mustard and add the mushrooms and green olives.

Add the chicken thighs back to the pan skin-side up, resting them on top of the fennel. Cover the pan, reduce the heat to medium-low and cook until the chicken is done through, about 10 minutes.

While the chicken is finishing, chop together the lemon zest and 2 tablespoons of the reserved fennel fronds.

Taste the sauce for the chicken and correct the seasoning, adding lemon juice if necessary to sharpen the flavor. Divide the fennel and mushrooms among four warmed pasta bowls. Place the chicken on top and sprinkle with the chopped fennel fronds and lemon zest.

BRUNCH RECIPES

Fines Herbes Quiche with Flowers

FOR CRUST:

2 1/2 cups all-purpose flour

11/4 teaspoons kosher salt

2 eggs

7 tablespoons unsalted butter, ice cold and cubed

2 tablespoons ice cold water

FOR FILLING:

4 eggs, beaten

1/2 cup heavy cream

1/2 cup low-fat milk

1 tablespoon creme fraiche

Pinch of freshly ground black pepper

1/2 teaspoon kosher salt

1 tablespoon minced chervil

1 tablespoon minced Italian parsley

1 tablespoon minced chives

1 tablespoon minced tarragon

1 tablespoon unsalted butter

1/2 cup thinly sliced spring onions

1 cup sliced baby zucchini

Organic broccoli flowers, chive flowers, zucchini blossoms, or marigold petals, for garnish

Serves eight.

To make the crust: Combine flour and 11/4 teaspoon kosher salt in a food processor. Add 2 eggs and pulse to combine. Add butter cubes and pulse until incorporated. The mixture will have coarse chunks. Drizzle in 2 tablespoons cold water until the dough just comes together. Don’t overprocess. Pat dough into a disk and wrap in plastic. Refrigerate for 30 minutes. The dough can be made in advance.

Preheat oven to 350 degrees.

On a floured surface, use a rolling pin to roll out the dough into a circle 1/8-inch thick. Fold the dough over the rolling pin and carefully place in a 9-inch tart pan. Press the dough into the pan and roll the pin over the top of the pan to cut the dough against the edges of the pan.

Pierce bottom of dough in several places with a fork. Gently cover the dough with a generous piece of aluminum foil and place pie weights or dried beans on top of the foil. Place the pan on a rimmed baking sheet and bake for about 5 minutes until the shape is set. Remove the weights and aluminum foil. Continue to bake the tart shell empty for about 7 minutes until the crust no longer looks wet but has no color. Remove from the oven and let it cool.

To make the filling: Combine 4 beaten eggs, cream, milk, creme fraiche, pepper and salt in a bowl. Combine the herbs in a separate bowl.

Place a saute pan over medium heat and add 1 tablespoon butter. Once the butter is melted, add the onions and zucchini. Turn the heat to low and place a piece of aluminum foil over the zucchini and onions; press down so the zucchini stays flat. Cook for 5 to 7 minutes until the vegetables are cooked through but not browned. Remove from the heat.

Spread the zucchini and onions over the bottom of the crust. Spread the herbs on top. Gently pour the egg mixture over. Place the quiche on a baking sheet and bake for 25 to 30 minutes. The quiche is done when the crust edges are golden brown and the eggs are set and slightly puffed. Garnish with fresh edible flowers in a decorative way.

Eggs and Bacon Pasta Nest

8 ounces spaghetti noodles

8 slices bacon, halved and sliced lengthwise

2 tablespoons olive oil

2 garlic cloves, smashed

7 eggs, divided

Kosher salt

Freshly cracked black pepper

3/4 cup white Cheddar cheese, shredded

Fresh parsley

Serves six.

Preheat oven to 400 degrees.

Cook pasta according to package directions; drain.

Grease 6 (10-ounce) ramekins or custard cups. Set aside.

Cook bacon until lightly brown; drain.

Heat olive oil and garlic in a skillet over low heat about 2 minutes or until fragrant. Remove and discard garlic.

Whisk together olive oil, 1 egg,1/4 teaspoon kosher salt and 1/2 teaspoon cracked black pepper. Add pasta and bacon, toss until coated.

Twirl 1 cup pasta-bacon mixture using a fork; place in a ramekin. Create an indent in the center of each twirled nest. Repeat. Bake 5 minutes in oven.

Divide cheese among ramekins. Crack 1 egg into center of each ramekin. Return to oven.

Bake about 20 minutes more until egg yolks are set and egg whites are firm (do not overcook). Let stand 2 minutes. Remove from ramekins. Top with parsley.

Baked Eggs with Asparagus and Bacon

Butter for the pan

8 eggs

8 strips cooked bacon

6 green asparagus spears, cut into large pieces

Salt and black pepper

Chile sauce for serving, optional

Serves eight.

Preheat oven to 400 degrees. Butter 8 cups of a jumbo muffin pan or prepare a baking sheet with large, sturdy paper muffin liners -- preferably double-layered so that they’re a little more stable.

Crack an egg in every cup and add 1 slice of cooked bacon. Distribute the asparagus in the cups. Season with salt and pepper, and bake in the middle of the oven for 15 to 17 minutes.

Serve the eggs warm and, preferably, with a good chile sauce.

Deviled Ham with Eggs

24 eggs

1/4 cup plus 1 1/2 tablespoons mayonnaise

4 1/2 teaspoons yellow mustard

1 tablespoon soy sauce

2 teaspoons apple cider vinegar

1 1/2 teaspoons pickle juice (from a jar of your favorite pickles)

1/2 teaspoon Tabasco sauce

1/4 teaspoon fine sea salt

Deviled Ham (recipe follows)

Peanut or canola oil, for frying

Leaves from 1 bunch celery

Makes 48 deviled eggs.

To cook the eggs: Put the eggs in a single layer in a large pot and cover with at least 2 inches cold water. Set the pot over high heat and, once it comes to a boil, reduce the heat to medium and cook for 7 minutes; use a timer. When the time is up, remove from heat, strain and cover the eggs with ice water. Let them cool in the pot, about 15 minutes, then peel the eggs.

To make the filling: Cut a small slice off the bottom of each egg so that it will stand up without rolling. Cut the tops off each egg, scoop out the yolks, and put them in a food processor with the mayo, mustard, soy sauce, vinegar, pickle juice, Tabasco and salt. Process until smooth. Transfer the mixture to a piping bag fitted with a large star tip. Reserve in the refrigerator while you make the Deviled Ham.

To prepare the garnish: Just before you are ready to serve the eggs, set a small pot with 2 inches of oil over medium-high heat and bring it to 350 degrees. Line a plate with paper towels. Rinse the celery leaves, pat them dry gently but thoroughly and drop them in the oil. Let them fry for 10 to 15 seconds until the oil stops bubbling and they are crisp and translucent. Transfer to the paper towels, season lightly with salt, and let them cool.

To assemble the eggs: Take the piping bag with the Deviled Ham and fill each egg almost to the top. Take the bag with the egg yolk mixture and pipe it over the ham, mounding it slightly over the top of each egg. Garnish each egg with a piece of fried celery leaf and serve immediately.

Deviled Ham

1 tablespoon light olive oil

1/2 onion, minced

2 1/2 cups diced honey ham

2 tablespoons finely sliced fresh chives

Grated zest of 1/2 orange

1 cup mayonnaise

2 tablespoons whole-grain mustard

2 teaspoons Tabasco sauce

1 teaspoon sherry vinegar

1/2 teaspoon fine sea salt, plus extra for seasoning

1/2 teaspoon freshly ground black pepper

2 celery ribs, minced

Makes about 2 cups.

Put the olive oil in a small saute pan set over medium-high heat. When the oil begins to shimmer, add the onion and cook, stirring, for 3 to 5 minutes, until tender and translucent. Let cool for 10 minutes.

Put the ham, chives, orange zest, mayonnaise, mustard, Tabasco, vinegar, salt and pepper in a food processor and pulse 4 or 5 times until smooth. Transfer to a bowl and stir in the onions and celery. Transfer to a piping bag fitted with a large plain tip. Store in the refrigerator until ready to serve.

Asparagus Tart with Creamy Ricotta

TART DOUGH:

5 tablespoons cold butter

3/4 cup all-purpose flour

Scant 1/2 cup whole wheat flour

5 tablespoons (2 1/2 ounces) small-curd cottage cheese

1/2 teaspoon salt

1 1/2 teaspoons cold water

FILLING:

2 to 3 garlic cloves

9 ounces (about 1 cup) ricotta

1/4 cup cooked and squeezed dry baby spinach

Scant 1/2 cup finely chopped fresh parsley

2/3 cup grated aged cheese, like Parmesan or Pecorino, divided

Salt and black pepper

1/2 bunch green asparagus

3 to 4 eggs

Serves four to six.

Cut the butter into cubes. Quickly work together the butter, flours, cottage cheese and salt, either in a food processor or by hand in a bowl, until pea-sized clumps form. Add 1 1/2 teaspoons water and work together quickly into a smooth dough. Wrap in plastic and cool in refrigerator for 20 minutes.

Place the dough on a lightly floured work surface and roll out into a disk about 1/8-inch thick.

Add more flour to the surface as you roll so that the dough doesn’t stick. Line a 9-inch tart pan or springform pan with the dough. Be sure to press the dough gently along the bottom edge and pinch a little at the top of the side edges. Cut away the excess pie dough that may be hanging over the sides. Cover the pie shell with plastic wrap and let it cool in refrigerator 30 minutes. Preheat oven to 400 degrees.

Remove pie shell from refrigerator, remove the plastic wrap and prick the bottom with a fork. Cover the edges with aluminum foil and prebake in the middle of the oven for about 15 minutes or until the bottom is baked through and begins to brown. Remove the crust from the oven and remove the aluminum foil.

Chop the garlic and place in a bowl. Add the ricotta and blend together with the spinach, parsley and 2/3 of the grated cheese. Season with salt and pepper and distribute the filling evenly in the pie shell.

Break off the tough parts of the asparagus. Spread the asparagus lengthwise over the ricotta mixture and lightly press it into the mixture. Crack the eggs over the filling, season with salt and pepper, and top with the rest of the grated cheese.

Bake in the middle of the oven for about 25 minutes, until the eggs are set and the edges are golden brown.

  Comments