Archive Page 17

Roast Sweet Potatoes

Published March 21, 2010 Sides , Vegetarian Closed

Ready to go in the (cold) oven

Click here for a PDF of this recipe without photos.

This is a recipe from Cook’s Illustrated.  Like all recipes from Cook’s Illustrated, the scientific research leads to an unexpected answer.  The answer, in this case, is “start the potatoes covered and in a cold oven.”  Allowing the potatoes to heat-up along with the oven enables them to be perfectly creamy all the way through without the outside getting either dry or overcooked.  The kids will (usually) eat these like candy – please don’t tell them that they’re actually good for you! Continue reading ‘Roast Sweet Potatoes’

Croquetas de Helen Menendez

Published March 21, 2010 Appetizer , Mexican 2 Comments

Click here for a PDF of this recipe without photos.

I recently visited Andorra and Spain with some friends.  Nearly every restaurant we visited served croquettes – with tuna, jamon iberico, bacalao, you name it.  My friend Ricard mentioned that his mother, Sra. Helen Menendez, makes excellent croquettes.  He got the recipe from his mom and sent it along.

Continue reading ‘Croquetas de Helen Menendez’

Adobo Marinated Skirt Steak

Published March 21, 2010 Beef , Grilldome , Main Course , Mexican , Rick Bayless Closed

Click here for a PDF of this recipe without photos.

Throw this on the grill along with some sweet onions brushed with olive oil and seasoned with salt, warm up (or make) some tortillas, make some guacamole and some fried black beans, and you’re in business.  Add a salad if you want to increase the healthy factor, several Mexican beers if you want to decrease it, or, ideally, both. Continue reading ‘Adobo Marinated Skirt Steak’

Fried Black Beans

Published March 21, 2010 Mexican , Rick Bayless , Sides , Vegetarian 1 Comment

Click here for a PDF of this recipe without photos.

If we’re making any kind of Mexican food, but tacos/fajitas/tostadas in particular, there’s an excellent chance we’re making these beans.  They’re quick and easy and fairly healthy.  That being said, for a delicious but slightly-less-healthy variation, brown some Mexican Chorizo (that’s the raw kind that comes in a plastic casing, not the cured kind that’s similar to Linguica) and stir it into the beans before serving. Continue reading ‘Fried Black Beans’

Guacamole

Published March 20, 2010 Appetizer , Mexican , Rick Bayless , Vegetarian 3 Comments

Click here for a PDF of this recipe without photos.

To the extent I have a signature dish, this would be it.  (N.B. – if your friends and family members snicker or use finger quotes when talking about your “signature dish,” it might be time to give it a rest.)  We make this on a very regular basis and enjoy it every time.  Thanks Rick Bayless! Continue reading ‘Guacamole’

Rick Bayless 25th Anniversary Breakfast

Published March 20, 2010 Breakfast , Eggs , Rick Bayless 2 Comments

Click here for a PDF of this recipe without photos.

In his cookbook Mexican Everyday, Rick Bayless describes this breakfast which he cooked for his wife during the first year of their marriage, then forgot about until 25 years later.  I make it fairly often because, well, who doesn’t love breakfast potatoes and avocado? Make sure to leave the yolks very runny.  Even if this isn’t your normal preference, the yolk works well with the avocado and potatoes.

Continue reading ‘Rick Bayless 25th Anniversary Breakfast’

Grandpa Norm’s Egg-in-a-Hole

Published March 20, 2010 Breakfast , Eggs Closed

When my step-dad made this for my kids, it became an instant classic.  I’ve made it for them dozens of times since then. Continue reading ‘Grandpa Norm’s Egg-in-a-Hole’

Dried Cherry Scones

Published March 20, 2010 Breakfast Closed

Click here for a PDF of this recipe without photos.

Recipe adapted from Mark Bittman’s How to Cook Everything

  • 2 Cups all-purpose flour (plus more for work surface)
  • 1 scant tsp salt
  • 4 tsp baking powder
  • 2 Tb sugar
  • 5 Tb cold butter
  • 3 eggs
  • ¾ cup heavy cream
  • 1/3 cup dried cherries (or raisins, or currants, etc)
  • 1 Tb water

Continue reading ‘Dried Cherry Scones’

Pan-Roasted Halibut

Published March 19, 2010 Main Course , Seafood Closed

Pan-roasted halibut pictured with Vegetable Saffron Rice.

Click here for PDF of recipe with no photos

Shortly after serving this dish tonight, my six-year-old proudly presented her clean plate and said “Daddy, can I have some more of that delicious chicken?” The two biggest compliments any protein can receive from my children are 1) to be called “chicken,” and 2) to have a second serving requested (instead of a first serving consumed at the end of a tense negotiation).  This dish received both.  I judge it a success.  It’s also the first time I’ve achieved such a nice brown crust on the top of a fish fillet.  I guess that Keller guy knows his stuff. Continue reading ‘Pan-Roasted Halibut’

Vegetable Saffron Rice

Published March 19, 2010 Rice , Sides , Spanish , Vegetarian Closed

Click here for a PDF of this recipe without photos.

Adapted from Mario Batali and Gwyneth Paltrow’s Spain: A Culinary Road Trip

  • 1 teaspoon saffron threads
  • 8 cups vegetable or chicken stock
  • 2 cups paella-style rice (or, in a pinch, Arborio)
  • ½ cup each
    • Finely diced carrot
    • Finely diced red pepper
    • Green onions
    • Finely dice asparagus
    • Finely diced mushrooms
    • Finely diced zucchini
    • Finely diced yellow squash
  • ½ cup olive oil Continue reading ‘Vegetable Saffron Rice’

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