Cook More Often Eat Better Part 2

Cook More Often, Eat Better Cooking Techniques The recipes and techniques in this class are designed to be prepared mostly from your pantry and garden. You should never feel like you need to head to the store before making food. Right now the tree in my yard is full of lemons and the farmers markets are full of artichokes, so we're focusing on a few dishes that use those ingredients. Note on eating meat. Its very important that we all learn to eat sustainably. The meat and fish you see on the shelves in the Ralph's is not sustainably grown. In fact it isnt sustainable to eat even the most responsibly grown meat at average American levels. Try to incorporate meatless meals into your daily and weekly routine. Always buy organic when you can. Choose the less expensive cuts of meat. Seek out grass fed beef. Learn which fish are endangered. Recipes 1. 2. 3. 4. 5. 6. 7. 8. 9. Hot garlicky olives lemon vinaigrette classic pesto Braising - Coq au Vin Roast Vegetables and Roast Chicken wraps Stock and simple red sauce Pressure cooker risotto Pasta - Perciatelli with Artichokes Lemon bars Quick Snacks Hot garlicky olives and baguette This is a delicious snack that you can make from ingredients you will always have on hand, plus a fresh add some fresh parsley or basil if you have it. Heat a generous pour of olive oil in a sauce pan. Add a handful of spicy chiles and 2 or 3 whole peeled cloves of garlic and toast. Add a cup or two of olives and saute for a minute or two. Pour in some canned marinara or starter sauce and cook for a few minutes. Pour into a shallow bowl and serve with sliced baguette or any good bread. Vinaigrette Can be served with raw or grilled vegetables, roasted squash, salads. Leftovers keep well in the fridge. 1/4 cup vin (any kind) or lemon juice 3/4 cup olive oil dijon mustard salt and pepper clove of minced garlic or shallots or onion mix all ingredients except the oil. slowly add the oil while whisking to emulsify. can be made in a blender or with a stick blender/whisk, or even in shaker jar. Variations add chopped fresh or dried herbs. add a spice or two. fresh minced ginger. bacon. Pasta Pesto texture is very important in pesto, especially pesto on pasta. The pine nuts should contribute to the mouth feel - dont pulverize them into powder! classic genovese for pasta 2 c. basil 2 clove garlic 3 tblsp pine nuts 1/2cup EV olive oil parmigiano reggiano suitable dried pasta (usually short penne, trennette something with small grooves works best) toast pine nuts. add basil garlic and nuts to blender - pulse in olive oil. Pour into pasta serving bowl. Toss in a pound of pasta and handful of parmiagiano. Only use as much pesto as you need to coat (think of a salad), freeze the rest in a ice cube tray. Variations: add mint, parsley, thyme, oregano, lemon rind, arugula. use pecorino or any other hard cheese. use walnuts, almonds etc. Use mortar pestle instead of blender for a coarser blend. add cooked red potatoes or green beans. Thoughts on Pasta Pick two or three simple pasta sauces and learn to make them better than anyone you know. Learn how to incorporate somewhat foreign seasonal foods into quick pasta sauces (chards, artichokes, brussels sprouts). Find Mario Batali (Molto Mario every recipe on foodnetwork.com) or Lidia Bastianich (Lidia's Italy ) on youtube or Cook's Illustrated podcast and watch it for the technique. Find the exact right technique and ingredients (Rachel Ray probably doesn't make it right). Make sure you use the right noodle (it matters). Cook the pasta exactly right/al dente. Find a special source for an ingredient or the perfect olive oil or pepper grind. Spaghetti Alla Carbonara Bucatini Amatriciana Spaghettini alla Checa Rigatoni Cacio y Pepe Fetticine Alfredo Penne Putanesca Spaghetti with Green Olives etc. Also - Olive, oil, shallots, a little white wine and any combo of sauteed vegetable that you like, plus some grated cheese and a little pasta cooking water if its too tight is always good. Perciatelli with Artichokes 3 large or 12 small artichokes crushed red pepper 4-5 cloves garlic whole/smashed large can of peeled tomatoes 1-2 tblsp mint (chopped) 2-3 tblsp parsley (chopped) cup grated aged Pecorino Romano 1 lb. perciatelli or bucatini (or linguini) If using large artichokes, prepare by removing all the leaves and choke, and trimming outer rough portion, leaving the heart and top of stem. Cut into fairly large pieces (maybe 8 per artichoke) and store in acidulated water. For small artichokes remove tough outer leaves and trim back tough outer stem, cut in half. Bring salted pasta water to a boil. Heat 2 or 3 tblsp olive oil or med.high heat , add garlic and red pepper, toast for a minute. Add the artichoke pieces and a pinch of salt and let sit without moving around to develop a light browning, carmelization. Add the tomatoes and their liquid, crushing them with your hand as they go in. Stir in mint, season with black pepper, correct salt if necessary. Bring to a simmer and reduce heat and cover. Artichokes will cook tender in about 10 min so once its simmering drop the pasta. When the pasta is 1 min before done add to cooking tomato liquid. Add pasta water if the sauce is too tight. Stir the sauce through and cook for an additional minute until the pasta is al dente. Remove from heat to large serving bowl, toss in cheese and parsley. Serve with extra cheese and crushed red pepper at the table. Spaghetti Alla Carbonara This is the ultimate skier's breakfast, the high calories and fat content keep you warm. The sauce is bacon fat and eggs. There is no cream! The name comes from the chunks of black pepper hanging onto the sides of the spaghetti, like the hair of a coal miner's wife (Carbanara), so go really heavy on the fresh ground pepper. you dont need big servings, its really rich.      8 ounces guanciale, pancetta or good bacon 1 pound dry spaghetti (#5 Barilla) 1 cup grated Parmigiano-Reggiano 4 eggs, separated Freshly ground black pepper In a 12 to 14-inch saute pan, render and brown guanciale until crispy and golden. Do not drain fat from pan; set aside. Bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook spaghetti until tender yet al dente, reserving the pasta cooking water. Reheat the guanciale in the pan with the fat and add approximately 1/4 cup of the pasta cooking water to the pan. Toss in the cooked pasta and heat, shaking the pan, for 1 minute. Add the grated cheese, egg whites, and black pepper and toss until fully incorporated. Divide the pasta among 4 warmed serving bowls. Make a nest in the center for the egg yolk. Gently drop an egg yolk into each serving, season with more freshly ground black pepper and grate additional cheese over the top. Serve immediately. Braising Braising is an elegant and easy method of slow cooking. Plus you can eat less expensive cuts of meat. Its always a variation on the same technique. Brown seasoned meat really well (this is key!) in the dutch oven and set aside. Soften diced onions carrots and celery (or other veggies) in the same dutch oven. Add cooking liquid and meat back into the dutch oven and slow cook either on top of the stove or in the oven. Serve with a starch (rice, polenta, potatotes, bread) for the gravy/sauce. Thicken sauce either with a roux, corn starch, or other thickening agent if necessary. Add salt/pepper along the way but not way too much you can correct at the end. Dish Meat (about 4 Veggies lbs) Chicken (bone in skin on) Bacon/Pancet ta Liquid Cooking Time Suggested starch Notes Add frozen pearl onions and sauteed sliced mushrooms to finish, thicken with corn starch add fresh parsley to finish Add sauteed sliced mushrooms to finish, thicken with corn starch serve with fixins. Texas purists dont add beans (beans mean soup pardner), feel free to add a few cooked beans. Make the chile powder using dried California and New Mexico chiles. (Best Recipe cookbook has method) bracciole (bra shole) are cutlets stuffed with pine nuts parm and garlic and tied in a roll. If you are cooking this invite me over!! toss pasta Coq au Vin Onion Celery Carrots Garlic Red Wine (Burgandy/Pi not) 45 min Chicken Stock dash cognac fresh thyme Chicken Stock simple tomato sauce 1.5-3 hrs. bay leave fresh thyme bottle of burgandy/pin 2 hrs ot Baguette Osso Buco Veal Shanks Onion Celery Carrots Garlic Onion Celery Carrots Garlic risotto or polenta Beef Burgandy Chuck Roast (2 inch cubes) Bacon/Pancet ta mashed potatoes Chile con carne Chuck Roast (2 inch cubes) Bacon Onion Garlic jalepenos roux of 6 tblsp chile powder, 2 tblsp toasted cumin,2 tblsp toasted oregano and 1/2 c water can crushed tomatoes 2 hrs bottle of beer water Bread or tortillas Big Italian red sauce feast ribs, chicken, bracciole, pork sausage, meatballs Simple Tomato Sauce 1.5 hrs Pasta (big zitis, long noodles) Lobster Americaine Lobster Fra Whole cut up raw lobster in onion, garlic shell (8 pcs) Whole cut up shallots, its complicated, look it up on the internet! canned 10 min 10 min rice pilaf Bucatini Diavlo raw lobster in garlic, red tomatoes, shell (8 pcs) pepper flakes white wine, oregano, thyme 3 onions (sliced not Pork Shoulder diced) (2 inch hungarian hot cubes) paprika bacon tomato paste marjoram rosemary Pork Shoulder (2 inch cubes) through the sauce in the pan before serving Trieste Pork Stew merlot, veal stock, caraway seeds 2 hrs crusty bread, or serve gravy over penne finish with juice from a lemon at the end Pork and green chile stew Other great braises: Lamb shanks, lamb shoulder, beef shortribs, country style short ribs (aka pork shoulder), brisket Simple Tomato Sauce (essential for many braises) saute diced onion, carrot, celery and garlic. add a cup of red wine, 2 big cans of peeled tomatos, and some herbs esp. basil. simmer for an hour. Roasting Roasting a Chicken Butterfly the chicken and use a meat pounder to get make the thickness more or less uniform. Apply salt and pepper and coat in olive oil. Lay flat in a roasting pan (or dutch oven). Roast on full blast (500F) for 30-45 min until the juices run clear and the leg joints loosen somewhat. Let rest for 10 min before carving. Use the carcass for stock. Note: you can also roast at a lower temp for a longer period of time. Alternative: combine ¼ cup of minced herbs (tarragon is amazing) and 2 cloves of minced garlic with salt pepper and olive oil in a mortar and petle and make a crude pesto. Make pockets under neath the skin and rub a small amount of the pesto in between the skin and the flesh. Also coat the bottom non skin side with the pesto. The drippings in the roasting pan can be turned into a great pan sauce or gravy. Add some wine and/or stock and a little mustard and reduce. Roasting vegetables Cut vegetables into uniform piece sizes. toss in a bowl with salt/pepper/olive oil. Roast at 400 for 4560 min. Optional: sprinkle chopped fresh rosemary on during the last 5 min o roasting. mash a clove of minced garlic up with a bit of olive oil in a mortar and pestle and then put in large bowl and toss the veggies through as soon as they come out of the oven while they are still hot. Lemon Bars (from Best Recipe) Crust 1.75 c AP Flour 2/3 c confectioners sugar 1/4 c corn starch 3/4 tsp salt 12 tblsp unsalted butter softened and cut into 1 inch pieces, plus extra for greasing the pan Lemon Filling 4 large eggs, beaten lightly 1 1/3 c granulated sugar 3 tblsp AP flour 2 tsp finely grated zest from 2 large leons 2/3 cup of juice from 3-4 large lemons, strained 1/3 cup whole milk 1/8 tsp salt. For the crust preheat oven to 350. Crust: Lightly butter 13x9 baking dish and line with 1 sheet of wax or parchment paper. dot paper with butter then lay second sheet crosswise over it so the bottom and sides of pan are coverd. Pulse flour/ conf sugar/cornstarch/salt in food processor with steel blade. add butter and process to blend 8 to 10 sec. then pulse until mixture is pale yellow and resembles course meal - about 3 1 sec bursts. sprinkle mixture into lined pan at .25 inch thickness and about 1/2 inch up the side. refrigerate for 30 min and then bake til golden 20 min. Filling: whisk eggs sugar and flour in med bowl then stir in lemon zest and juice, milk and salt to blend well. Finish: reduce oven to 325 (so eggs dont curdle). pour blended mixture into warm crust. bake until firm about 20 min. transfer pan to wire rack; cool to near room temp (30 min). grasp edges of lengthwise waxed paper and lift bars onto cutting board. cut into serving size bars, dust with confectioners sugar. Pressure Cooker Risotto 1 onion, diced 1 clove garlic minced tsp fresh thyme 1 c arborio or other risotto short grain rice .5 cup wine (red or white) 2 parts stock (veg or chicken) cup grated parm or other cheese tblsp butter optional Saute the onion in olive oil or butter until translucent over med high heat. add thyme and garlic and fresh ground black pepper and saute another minute. add rice and stir for 2-3 min until outer shell of rice is toasted and semitranslucent. add wine and stock, lock in lid and cook for 7 minutes after high pressure is achieved. Immediately release steam. Stir in cheese and butter or another dash of olive oil, correct seasoning. Add blanched vegetables cut into small pieces. Grilling Get a Weber charcoal grill. They taste better and cook more consistently. The Performer with the big table and propane coal starter is worth the money. Experiment with different kinds of charcoal. I use Kingsfords if something is going to cook for a long time, natural hardwood for everything else. Keep wood chips on hand to add smokey taste. A rotisserie attachment is fun and great for entertaining since you dont need to tend the grill much. Cook most things over indirect heat. Exceptions: Steaks, burgers, sausages. Get a pizza stone for your grill. Grilled pizzas/calzones are amazing and fun to make. Cook everything on the grill if you have the coals lit, not just meat. Veggies are awesome on the grill. Marinades classic (sweet, sour, hot, herb)       1/4 cup sherry vinegar 2 tablespoons honey 1 tablespoons ancho chile powder 10 garlic cloves, coarsely chopped 1/4 cup fresh oregano leaves 1 cup olive oil fajitas 3 green onions chopped 3 cloves garlic chopped bunch cilantro cup oil black pepper red pepper flakes tsp ground cumin seeds 1/4 tsp groud anise seeds juice from 3 limes marinate flank steaks or boneless chicken thighs. grill. serve with fresh tortillas, fresh salsa, sour cream, grilled vegetables. Brines high salt content causes osmosis and brings flavor into cells. best for pork chops/tenderloins, chickens, turkeys, ribs. Condiments Sage pesto for grilled meat (Tuscan) Mix 1 cup sage with clove of garlic and olive oil. serve as garnish for grilled steaks, pork sausages, ribs, chicken (seasoned with salt before grilling). Also great with arugula. Fiorentina pesto for steaks (also Tuscan) Add 2 or 3 tablespoons of fresh herbs (thyme, rosemary, sage, parsley), black pepper and a clove of minced garlic to 1/2 cup of EV olive oil and crush with a mortar and pestle. Grill a 2 inch porterhouse (1 per two or three people) seasoned generously with salt to an internal temp of 125 degrees (if its getting overly charred move to indirect covered grilling to finish). Let rest 10-15 minutes. slice at tableside and drizzle oil condiment on top. Bonus: simmer olive oil with 2 chopped jalepenos, a table spoon of red pepper flakes and a teaspoon of smoke paprika. Let cool and strain. Spicy fiorentina Grilled tomato salsa (serve with fajitas, grilled fish) soak 3 dried red arbol (or any you have in pantry!) in 1 c. of boiling water. discard stems and seeds. 1 large ripe tomato 1 garlic clove 1/2 small onion 1/2 canned chipotle chile in adobo 2 tblspoons chopped cilantro juice of lime salt and pepper brush tomato with olive oil and char all over on grill. about 10 minutes. use wood chips if you have them. use skewers for garlic and onion, roast on grill until browned about 8 min. core and peel the tomatoe and put in blender with everything and pulse. season and serve warm or at room temp.