Tag: recipes

How to make a Roux

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 A roux is the fundamental base for many Continental classic sauces and is essential in Cajun and Creole cooking. It is a wonderful way to thicken a sauce and is easy to make. The one key to a roux is that the flour must be cooked long enough for the flour to lose its raw taste.

There are four basic types of roux:

White- Only for the most delicate sauces, primarily used in French or Italian cuisine.

Light Brown- For delicate dishes like soups (bisques), or as an addition to a sauce.

Medium – For most poultry and seafood dishes. It’s the color of light milk chocolate.

Dark – For smoky dark gumbos for wild game, turkey or really any meat if you like that smoky flavor. It’s the color of dark chocolate. 

Close-up of a freshly made white roux in a pot, stirred with a wooden spoon, with a smooth, creamy texture.

This is just when you start cooking the roux. This would be considered a white roux. If you look below, you will see a light roux and below that a medium roux and then the final dark roux.

A pot containing a light-colored roux with a wooden spoon stirring it, showing a smooth, bubbling mixture.
A thick, brown roux simmering in a pot with a wooden spoon resting inside, ready to be used for flavorful sauces.
A close-up view of a pot containing a smooth, dark brown roux, with a wooden spoon resting on the side.

Ingredients: 

1 cup of vegetable oil or butter, but not olive oil.

1 cup of flour, all purpose 

Note: If you don’t need this much roux, just use less ingredients, but keep the equal parts ratio.

Preparation:

In a heavy sauce pan or Dutch oven and turn the heat onto medium. Let it heat for a few minutes and then add the oil and allow it to heat for a few more minutes. This is my trick to allow the oil to heat first, as I find that this can allow you to make a perfect dark roux in as little as 30 to 45 minutes. If you are using butter, skip this step as the butter has a tendency to burn.

Now add the flour and stir with a figure eight motion for as long as you need, to reach the darkness of the roux you need. I like to use a wooden spoon to make my roux, and the only key at this point is don’t stop stirring or it will burn.

If the mixture is cooking too fast and starting to burn, turn down the heat. Roux will burn in an instant, and once burned is not salvageable.

Savory Sausage and Roasted Pepper Sauce Recipe

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This sauce is packed with flavor. The roasted peppers complement the Italian sausage well. I like to use a mix of peppers, but I find that green bell peppers are too bitter, so I omit them.

A pot of flavorful red sauce simmering with chunks of Italian sausage and bay leaves, showcasing a rich tomato base.

The only slightly time consuming part is the prep of the peppers, but if you do a few extra, you can use them for multiple dishes like salads and sandwiches. 

Ingredients:

3 Bell Peppers, red, yellow and orange 

2 Tbsp Olive oil

Oregano 

6 Italian Sausages, mild or spicy, cubed, seared and drained. 

1 Onion, minced

1 Carrot, minced

1 stalk Celery, minced

4-5 cloves Garlic, crushed with side of knife. 

1 24 oz bottle of Passata 

1 Bay Leaf 

Pecorino Romano

Preparation:

Preheat your oven to 375°F, cut your peppers in half, and take away the stems. Place them on a baking sheet with parchment paper skin side down and brush them with olive oil and sprinkle them with salt, pepper and a pinch of oregano. Bake them until well roasted. It usually takes about 35 to 40 minutes. Remove them and allow them to cool.

Remove your sausage from its casing, and cube it, sear it in a pan until it starts to release some of its fat and then drain it. 

To the same pan add your onion, carrot, and celery and garlic, and allow it to sauté and soften. This is your soffritto. 

Add back the sausage and your passata and bay leaf and cook for at least one to two hours.

Serve with pasta of your choice, but tube pasta is a good option. I finished with grated Pecorino Romano cheese.

Cuppa Cuppa Cuppa Cake

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This is super easy and fast to make with so many options to change it up. I’ve made it with peaches, fresh blueberries, strawberries, raspberries, pineapple and even carrots. Or you could go old school with the can of fruit cocktail.

The story behind this recipe is that it was featured in the movie Steel Magnolias and Truvy, played by Dolly Parton, is asked about a cake she brought to the shower and she says, ” it’s easy, a cuppa flour, a cuppa sugar and a cuppa milk.” While that’s not all that’s in it, it is easy to make a delicious. And as a non baker, even I can make it.

Ingredients

2 tablespoons Butter or non dairy substitute 

1 cup all-purpose Flour

1 cup Sugar, 1 Tbsp set aside. 

1 tablespoon Baking Powder

1/4 teaspoon Salt

1 cup Milk or non dairy substitute. 

1 teaspoon Vanilla extract

2 cups chopped Peaches. One large 15 oz can, drained, is about right. Or, 2 cups fresh berries.

Preparation:

Preheat oven to 350F/175C. I’ve found an 8 inch Pyrex pie dish works best. Grease the sides with the butter and then into the microwave to melt the rest. 

Combine all ingredients except the peaches/berries. Pour 1/2 of the fruit into the pie dish and pour the mixture into the baking dish and then put the rest of the peaches/berries on top. 

Dust with the tablespoon of sugar and bake for 350F/175C for 35-45 minutes. Check after 35 minutes. If it jiggles when you shake it, it’s not done. Normally I need 45 minutes for it to set completely. Finish with broiler if needed.

Nonna’s Stuffed Shells with Marinara

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This is the kind of comfort food that I really enjoy cooking. It is the kind of food your Nonna would make on Sunday, and it is both comforting and very tasty.

It takes a little prep time, but I find the end result really satisfying. It’s still amazing to me how such simple ingredients can transform into something so incredibly good.  And, they are wonderful the next day, if they last that long.

Ingredients:

1 12 oz box of Jumbo Pasta Shells
2 Egg Yolks
1 Egg
1 Package of Ricotta Cheese
1/2 cup Parmesan Cheese, grated.
2 cups Mozzarella Cheese, grated.
1/4 cup Parsley, chopped.
Freshly grated Nutmeg, just a bit, or a pinch.
1/8 tsp Oregano
3-4 cups Marinara, good quality store bought is fine, but feel free to make your own if you’re inspired.

Preparation:

Begin by boiling water in a large pot, once the water is boiling, salt it generously and add the shells. Give it a soft stir, but don’t disturb the shells too much. Timing is critical here, because if you over cook the shells, you will have a mushy mess.

Follow the package directions and cut the highest time by half and start tasting for doneness at that point. Example, the package of shells I used said 10-13 minutes. I started tasting at 7 minutes. Had I cooked them for even 10 minutes, they would have been too soft. I found 9 minutes was perfect.

When they are cooked very al dente, pour them into a colander and rinse them well with cold water. Separate them with your fingers and continue to rinse until they are cool. As they are rinsed, they will not stick together.

Beat together your two egg yolks and your egg and them fold in the ricotta, Parmesan and mozzarella. Add in salt, pepper, parsley and nutmeg. Put this mixture into a gallon freezer bag  and twirl the bag to make a piping bag, then cut a 1/2 inch corner off the end to fill the shells.

Put about 1 1/2 cups of you marinara on the bottom of your baking dish and then take each shell and pipe in the ricotta mixture. Squeeze the shells slightly and lay them next to each other in the dish.

When all the shells have been filled, or you are out of room, sprinkle on the oregano, add the rest of the marinara and add more Parmesan and or mozzarella cheese. Cover tightly with foil and into a 375F oven for 35-40 minutes. Cook until it is bubbling. Remove from the oven, uncover and let it rest for 5 minutes and serve.

Makes 4 hefty portions.

Spaghetti and Meatballs

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While this is not traditionally a dish found in restaurants around Italy, I think it’s pretty much synonymous with Italian American cuisine. My approach is to keep it simple and treat it as two dishes combined. Meatballs in a marinara sauce. 

There are so many options for meatballs and so many things you can add. This is my basic recipe and feel free to experiment. 

Ingredients:

Meatballs:

1 lb Beef, ground, but not too lean. 80/20 is perfect. 

1 lb Pork, ground

2 Tbsp Breadcrumbs 

2 Tbsp Milk, whole. 

2 Eggs, beaten 

1 Tbsp Parmesan or Romano Cheese, grated

Salt and Pepper

1 Tbsp Onion, grated. 

1 clove Garlic, crushed. 

Dash of freshly grated Nutmeg. 

Gently combine the meat using two forks to pull it together without compacting it. The key to a good moist meatball is not to overwork the meat. Then combine the breadcrumbs and milk and add the two eggs and beat the mixture. 

Gently mix the garlic, onion, grated cheese and nutmeg into the meat mixture and add the breadcrumb, milk and egg mixture in a bit at a time gently incorporating it with a fork and then finish with salt and pepper. Cover it, and into the fridge for at least an hour.

Sauce:

Olive Oil

1 medium Onion, minced

1/2 cup Carrot, minced

1/2 cup Celery, minced

2 cloves Garlic, minced

1/4 cup Marsala or White Wine 

2- 28oz cans of whole peeled Tomatoes, crushed by hand. 

Salt and Pepper

Preparation:

Form your meatballs into the size of about a golf ball. Then you have two choices. You can lightly sear them in a sauté pan with olive oil or you can drop them into your simmering sauce. I believe either way is good.

Sauté your onion, carrot, celery, and garlic until it’s translucent, and the smell changes slightly. The key to a good sauce is a properly prepared sofritto.

Deglaze with your wine and add your tomatoes and bring to a gentle simmer. Add in your meatballs and simmer gently for 2-3 hours.

Serve with spaghetti and traditionally some garlic bread. Perfect!

Babaghanoush – Smoky and Delicious

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This is a traditional “mezze” dish. Mezze are small dishes that can be served for either lunch or dinner and can also be starters for a larger meal. I personally like to have 3 or 4 different ones and serve them as a meal.

There are many versions popular throughout the Middle East, but fundamentally most are quite similar. I like this one because it is smoky and richly flavored.

Ingredients:

3-4 Medium Eggplants, or 2 large if the smaller ones aren’t available.

2 cloves crushed Garlic, soaked in your lemon juice. It removes the harshness.

5 Tbsp Tahini, or more to taste.

Juice of 2-3 Lemons, start with two and then add additional as needed.

2 Tbsp Extra Virgin Olive Oil

Sea Salt

Preparation:

Preheat the oven to 425 degrees. While the oven is heating, take the eggplants and prick them all over. This is essential so they will not explode when you cook them. Turn on a gas flame and brown the eggplant skin on all sides, turning them frequently. A pair of tongs makes this very easy. This will take about 5-8 minutes, but keep a close watch on them.

After they are well browned, put them onto an aluminum foil or parchment lined baking sheet and into the preheated oven for approx 45 minutes or until they are wrinkly and soft.

Take them out and allow them to cool. Then slice them in half and take a soup spoon and gently remove the flesh. Make sure to get all of the darkly colored flesh close the skin, as this is where you will get the smoky flavor. Make sure not to get any of the skin. Put the flesh into a colander and let the juice drain off. This juice can be bitter.

Put the flesh into the food processor and pulse and then add the remaining ingredients. Begin by adding the lemon juice, garlic and then the tahini a bit at a time. Finish with one tablespoon of the olive oil and the reminder of the olive oil can be poured over the top just prior to serving.

I prefer this after it has rested in the refrigerator for a few hours. Once it has cooled, taste again for salt and serve with warm pita bread.

Note: This dish is made by tasting, as some eggplants can be bitter and some less so. 

Chicken alla Cacciatore(Pollo alla Cacciatore)

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This is a very old school Italian dish. It means a dish prepared in the “hunters style”. Historically it was made with rabbit or other game, really whatever was available, but I feel chicken is easier to find and just as good. 

It may seem like a lot of ingredients but it really comes together quickly. It’s a simple one pot meal. And, even better the next day. 

There are two schools of thought regarding the chicken. I use boneless skinless chicken thighs, but some prefer a bone-in thigh or an entire chicken cut up to add flavor. While I understand this, I find it very messy as the chicken falls off the bone and the bones end up in the final dish and I feel it’s hard to eat. If that’s not an issue for you, then go for it.

Ingredients: 

2 lbs Chicken Thighs, boneless skinless. 

1/2 cup of Pancetta

3-4 Tbsp Olive Oil

1 Onion, chopped 

1 Red Pepper, chopped 

1 Carrot, chopped 

1 stalk Celery, chopped 

5 cloves Garlic, minced

1/2 cup Marsala or white Wine

1/2 cup pitted Kalamata Olives. 

2 Tbsp Capers 

2 packages Mushrooms, sliced – optional. 

2- 28oz can Crushed Tomatoes or suitable fresh tomatoes. I like to use cherry tomatoes sliced in half.

1 sprig fresh Basil

1 tsp Oregano

1 Bay Leaf

1 tsp Thyme 

1 tsp Chili Flakes

Salt and Pepper

Parmesan Cheese

Preparation:

Salt and pepper both sides of the chicken thighs and into the fridge. Take it out a bit before cooking to take the chill off. Cook the pancetta until lightly brown and gently brown the chicken on both sides. 

Finely mince your onion, red pepper, carrot, celery and garlic and then sauté in the same saucepan. Add olive oil as needed. Deglaze with your Marsala wine.

Add your tomatoes and the rest of the ingredients, and simmer gently for 1-2 hours. It just gets better. 

Spoon into bowls and grate Parmesan cheese on top. It’s very good on it’s own like a stew, with some crusty bread, but feel free to serve with pasta or extra vegetables if you choose. If you choose pasta, use a tube or shaped pasta, like penne or rigatoni.

Chicken Fricasse, Poulet a’ l’Ancienne

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Another French classic which has many variations. This is the kind of food French grandmere’s have perfected over generations. It’s a bit of a cross between a sauté and a stew, but the real key is the braising sauce.

It utilizes that workhorse of the French kitchen, the mirepoix. A mix of onions, carrots and celery. Gently sautéed in butter and a bit of oil, it’s magical.

I’d suggest that the classic recipe for fricassee is from Julia Child. I’ve made her version and it is very good, but very involved. This modified version from Martha Stewart is excellent and vastly easier to prepare. I’ve changed it a bit, but essentially the same.

Both recipes call for a whole chicken cut up, but I find the consistency of the boneless skinless thighs work very well, feel free to use either.

Ingredients:

2 1/2 lbs Chicken Thighs, boneless skinless. Trimmed of excess fat.

4 Tbsp Butter

1 Tbsp Olive Oil

1 Carrot, minced

1 Onion, minced

1 Celery stalk, minced

2 cups Mushrooms, quartered

2 Tbsp Flour

1/2 cup White wine

2 cups Vegetable or Chicken Broth

1/2 Tbsp Thyme

1- Bay Leaf

2 Egg Yolks

1/2 cup Heavy Cream

1/2 Lemon, juiced

Preparation:

Preheat your oven to 350F. Heat your butter and oil in your oven proof Dutch oven and begin by lightly browning the chicken on both sides. Brown only a few pieces at a time, or they will steam rather than brown. Remove and set aside.

Add your mirepoix(onion,carrot and celery) into the pan and gently sauté as you scrape away any browned bits. These are packed with flavor.

Add your mushrooms and sauté until they give up their water. Add your flour and stir until the mixture starts to thicken. You are basically making a roux, to thicken the fricassee.

Add in your wine and cook until it reduces and begins to thicken. Add your broth and simmer gently. Then, add your thyme and bay leaf.

Put the chicken into the Dutch oven and gently stir to coat the chicken and into the oven uncovered for 40 minutes.

Just before the chicken is done, whisk together your egg yolks and heavy cream.

Remove the chicken from the oven and carefully add a few tablespoons of the sauce to the egg yolk/cream mixture, one at a time to temper it and then fold the mixture into the chicken to finish the sauce. Give it about one minute to thicken. Finish with lemon juice.

Hainanese Style Chicken Rice

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Hainanese Chicken Rice is a traditional dish originally from Hainan Island, in which the chicken is gently poached and then served with rice and a dipping sauce. The dish was originally derived from a dish called Wenchang Chicken and was taken by Chinese immigrants to Singapore and Malaysia. Once there, it evolved into the dish we know today. 

This is not a traditional preparation, but I wanted a dish that had the wonderful flavors, but was faster to prepare and could be done in one pot. Using the rice cooker is perfect. If you don’t have a rice cooker, any sturdy pot with a lid will work. 

Ingredients: 

4 -5 Chicken Thighs, bone in

2 Tbsp Oil

4 -5 Scallions, chopped

4 cloves Garlic, minced

3 inch piece of Ginger, minced

1 1/2 cups brown Jasmine rice, see note. 

3 cups Chicken or Vegetable Broth

1 Tbsp Soy Sauce

1 Tbsp Fish Sauce 

1 Tbsp Sesame Oil 

Salt and black or white pepper 

Dipping Sauce:

Finely chopped scallions, soy sauce, ginger, rice vinegar and sesame oil. This is optional, but it really does add a lot of flavor.

Preparation:

Begin by salt and peppering your chicken on both sides and letting it rest in the refrigerator. I like to toast the white peppercorns lightly, before I grind them. 

Chop finely or use a mini prep for your scallion, garlic and ginger and set aside. Wash and drain your rice and then prepare your dipping sauce if using.

In a medium size skillet heat up your oil and sear your chicken thighs on both sides and set aside. You want them just slightly browned. If you want the skin to be more poached and velvety, then feel free to skip this step. 

Add in your scallion, garlic and ginger to the same pan and sauté gently. Do not allow them to brown, then add in your rice and sauté for about a minute until it’s well coated. 

Add this rice mixture to your rice cooker, add in your broth, soy sauce , fish sauce and sesame oil and mix it up. And then gently lay your chicken skin side up on top and put your rice cooker for normal cooking time for the type of rice you’ve chosen.

After the rice cooker has finished, allow it to set covered for 10 minutes. 

Note: I’ve suggested a 2 to 1 ratio of broth to rice, because I used brown jasmine rice and that is the ratio my rice cooker calls for. If you choose to use white jasmine rice, a ratio on one to one should be fine or just follow the directions for your rice cooker.

Georgian Chicken – Shkmeruli

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Georgian food was a cuisine that I just hadn’t had a chance to explore. After hearing a lot about it and having a few Georgian bakeries and restuarants opening up nearby, I decided to do a deep drive and I was impressed. It’s rich cuisine with influences from many cultures.

This is a one pot meal that’s packed with flavor and is even better the next day. While not a totally traditional classic Shkmeruli, it’s very good and quite a bit lighter as I did not add the cream. Although I must say I’m sure it would have been even better with it.

Ingredients: 

Chicken, I used 5 bone in thighs.

Flour, for dusting. 

3 Tbsp Butter

1 1/2 Tbsp Khmeli Suneli spice blend, 1/2 for chicken, 1/2 for flour. See note.

6-8 cloves Garlic, minced

3 medium Carrots, chopped 

1/2 cup Celery, chopped.

1 Onion, chopped

5-6 Baby Potatoes, cut into 1/2 inch pieces 

1/2 cup White Wine 

1/4- 1/2 cup Chicken or vegetable broth

Salt and pepper

1/2 cup Heavy Cream, optional 

Preparation:

Season your chicken with spice blend and salt and pepper. Allow to rest in the fridge. 

Preheat your oven to 350F. Coat the chicken in the flour and spice blend and brown in your oven proof pan and set aside. 

Add the garlic, vegetables and potatoes into the Dutch oven and wilt slightly. Deglaze with your wine. Add back your chicken, remaining spice mix and veggie stock. 

Cover and into a 350F oven for 35-45 minutes. Remove cover and add cream if using and cook for another 10 minutes. Remove from oven and adjust for salt as needed. 

It is traditionally served with Georgian bread to soak up the sauce. You can sub warm pita if the traditional bread is not available.

If you need to make this gluten free, you can skip the flour coating and just brown the chicken directly in the pan.

Note: You can find many Khmeli Suneli spice blends online, but I particularly like this one from Mariko. Very balanced and incredible flavor. You can order it on Amazon from their storefront. They are a small business and they ship directly.