Author Archives for Carole Kwiat

Proper English Cottage Pie

Proper English Cottage Pie

INGREDIENTS:
1 pound lean ground beef
1 medium onion, diced
3 carrots, diced
1/2 cup frozen peas
2 tablespoons all-purpose flour
1/2+ teaspoon ground cinnamon
1+ tablespoon Italian seasoning
2 tablespoons chopped fresh
parsley or celery leaves
1 1/2 cups beef broth
1 tablespoon tomato paste
salt and pepper to taste
4 medium potatoes, peeled and diced
1/4 cup butter, softened
1/2+ or – cup milk
salt and pepper to taste
1/4 cup shredded sharp Cheddar
cheese
Directions:
Preheat oven to 350 degrees F
To Make Meat Filling: Place a large skillet over medium heat. Crumble in ground beef and saute 2-3 minutes. Add onion and carrot, then continue to saute until meat is no longer pink and onion begins to brown, about 5 minutes. Mix in flour, cinnamon, Italian seasoning, and parsley.
In a small bowl, combine beef broth and tomato paste. Add to beef mixture. Add salt and pepper to taste. Lower heat and simmer mixture for 10 minutes, stirring occasionally, until almost all of liquid has been absorbed. Add peas and stir. Spoon mixture into a 2 quart casserole dish.
For Mashed Potato Topping: Place diced potatoes in a medium saucepan. Cover with water and place over high heat. Allow to come to a boil. Boil for 15 minutes, or until potatoes are tender. Drain.

Mash potatoes until smooth, then add butter or margarine, followed by milk until potatoes are right consistency. Whip until fluffy. Add salt and pepper to taste. Spread potatoes over beef filling. Sprinkle with grated sharp Cheddar cheese.Bake in preheated oven until top is lightly browned and cheese is bubbly.

 

Baked Garlic Cheese Grits

Derby Day

Adapted from a Recipe by Paula Deen

Ingredients:

6 cups chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1.5 cups quick grits
8 ounces Sharp Cheddar, cubed plus 8 ounces Monteray Jack, cubed
1/2 cup milk

2 small jalapeno peppers, diced
4 large eggs, beaten
1/2 cup (1 stick) unsalted butter
8 ounces grated sharp Cheddar
Directions

Preheat the oven to 350 degrees F. Grease a 9×13 casserole dish.

Bring the broth, salt, pepper, and garlic powder to a boil in a 2-quart saucepan. Stir in the grits and whisk until completely combined. Reduce the heat to low and simmer until the grits are thick, about 8 to 10 minutes. Add the cubed Cheddar, Monteray Jack, and milk and stir until melted. Temper the eggs, then gradually stir in the eggs and butter, stirring until all are combined. Add the diced jalapeno. Pour the mixture into the prepared casserole dish. Sprinkle with the grated Cheddar and bake for 50 minutes or until set.


Chicken Braised with Tarragon Sauce

Chicken in Tarragon Sauce

Chicken in Tarragon Sauce

Although tarragon had been used only sparingly in American kitchens until the 1950s, the popular French herb became the rage here in that decade, especially with chicken and fish and as a seasoning for white wine vinegar.

Ingredients:

  • 4 boneless, skinless chicken breast halves
  • 1 Tbs. unsalted butter
  • 1 Tbs. extra-virgin olive oil
  • Salt and freshly ground pepper, to taste
  • 3 Tbs. chopped shallot
  • 1 Tbs. chopped fresh tarragon
  • 1⁄2 cup heavy cream
  • Fresh lemon juice, to taste (optional)
  • Chopped fresh flat-leaf parsley for garnish

Directions:

Trim any excess fat from the chicken. Rinse and pat dry with paper towels. One at a time, place a chicken breast half between 2 sheets of waxed paper or plastic wrap. Using a rolling pin, flatten to an even thickness of about 1⁄2 inch.In a large sauté pan or fry pan over medium-high heat, melt the butter with the olive oil. When hot, add the chicken, season with salt and pepper and sauté gently, turning once, until the chicken is golden and opaque throughout and the juices run clear when the meat is pierced with a knife, about 3 minutes per side. Transfer the chicken to a warmed plate and keep warm.Pour off any excess fat from the pan and place the pan over medium-low heat. Add the shallot and sauté, stirring, until translucent, 1 to 2 minutes. Add the tarragon and cream, increase the heat to medium and stir with a wooden spoon, scraping up any browned bits from the pan bottom and blending well. Cook, stirring, until bubbling and thickened slightly, 2 to 3 minutes. Season with salt and pepper and a squeeze of lemon juice. Return the chicken to the pan and turn each breast several times in the sauce until well coated and hot. Transfer the chicken to a warmed serving plate or individual plates and spoon the remaining sauce over the chicken. Sprinkle with parsley and serve immediately.

Adapted from Celebrating the Pleasures of Cooking, by Chuck Williams (Time-Life Books, 1997).

Chicken Tikka Masala

Chicken Tikka Masala recipe

Makes 4 servings
active time:45 minutes
total time:45 minutes

ingredients

For the chicken:

  • 1 1/2 pounds boneless, skinless chicken breasts (3 to 4 breast halves total)
  • 1/4 cup plain whole-milk Greek-style yogurt
  • 2 tablespoons peanut oil
  • 2 teaspoons fresh lime or lemon juice
  • 1 large clove garlic, minced

For the sauce:

  • 1 tablespoon ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon cayenne
  • 1 tablespoon grated peeled fresh ginger (from 1-inch piece)
  • 4 tablespoons (1/2 stick) unsalted butter
  • 1 large white onion, finely chopped
  • 1 1/2 cups canned tomato purée (see Cook’s Notes for a fresh-tomato alternative)
  • 3/4 cup water
  • 1/2 cup heavy cream or half-and-half
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup chopped fresh cilantro plus additional sprigs for garnish

For serving:

  • Equipment: Meat mallet or rolling pin, Microplane

preparation

Marinate the chicken:

Use a fork to prick the chicken breasts all over on both sides. Arrange the chicken breasts on a large sheet of plastic wrap, spacing them apart from one another, then cover with a second large sheet of plastic wrap. Using the smooth side of a meat mallet or a rolling pin, beat the chicken until the breasts are an even 1/2- to 3/4-inch thickness.

In a small bowl, whisk together the yogurt, 1 tablespoon peanut oil, lime juice, and garlic. Add the pounded chicken, and rub the marinade over the meat. Set the chicken aside while you make the sauce.

Make the sauce:

In a small bowl, whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne, and grated ginger. In a heavy, wide 4-quart pot or sauté pan over moderately high heat, melt the butter. Add the onion and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes. (Note that because they are sautéed so quickly over moderately high heat, the onions will not caramelize evenly.) Reduce the heat to moderate then stir in the spice and ginger mixture. Add the tomato purée, water, heavy cream, and salt, and bring the sauce to a boil. Reduce the heat to gently simmer the sauce, uncovered, until thickened slightly, about 10 minutes. DO AHEAD: The sauce can be prepared ahead and refrigerated, in an airtight container, up to 3 days.

While sauce is simmering, cook chicken:

Heat a heavy 11- to 12-inch griddle or skillet over moderately high heat until very hot and add 1/2 tablespoon of peanut oil. Working in two batches, cook the chicken breasts, turning them a few times and lowering the heat if the chicken chars too quickly, until just cooked through and browned well on both sides, 6 to 8 minutes total. Transfer the chicken as cooked to a cutting board. Wipe the griddle or skillet clean with a paper towel and cook the remaining chicken, adding the remaining 1/2 tablespoon peanut oil between batches.

When all the chicken is cooked, cut it into 1 1/2-inch pieces. Add the chicken to the simmering sauce and continue to gently simmer it, stirring occasionally, for 5 minutes. Remove the pan from the heat, stir in the black pepper and chopped cilantro, and season with salt. DO AHEAD: Chicken tikka masala can be prepared ahead, cooled, uncovered, and refrigerated, covered, up to 3 days.

To serve:

Transfer the chicken to a serving dish and garnish with additional cilantro sprigs. Serve with naan, and/or if desired withBasmati Rice .

Cook’s Notes: •If you prefer to make the sauce with fresh tomatoes, chop 1 pound fresh tomatoes and purée them, including the skins and seeds, in a blender with 1 tablespoon tomato paste and 3/4 teaspoon sugar. When using fresh tomatoes, omit the 3/4 cup water from the recipe.

•If you are really short on time, substitute the meat from a rotisserie chicken.

Pork and Pumpkin Stew

Chock-full of tender pork and pumpkin and seasoned with a medley of fragrant spices, this warming stew is perfect for an autumn supper with friends.

Ingredients:

  • 2 lb. boneless pork shoulder, cut into 1-inch cubes
  • Kosher salt and freshly ground black pepper, to taste
  • 3 Tbs. olive oil
  • 1 yellow onion, diced
  • 1 1/2 tsp. minced garlic
  • 1 tsp. minced fresh ginger
  • 2 tsp. chicken demi-glace
  • 2 tsp. tomato paste
  • 3/4 tsp. ground cinnamon
  • 1/4 tsp. ground coriander
  • 1/8 tsp. freshly grated nutmeg
  • 1/8 tsp. ground cloves
  • 1/4 tsp. red pepper flakes
  • 1 1/2 Tbs. cider vinegar
  • 3 Tbs. applesauce
  • 9 oz. canned diced tomatoes with juices
  • 1 lb. peeled and diced (3/4-inch dice) pumpkin or winter squash, such as kabocha or butternut
  • 2 tsp. chopped fresh sage from our garden
  • 4 tsp. chicken stock concentrate mixed with 2 cups water, or 2 cups chicken stock
  • Mashed potatoes for serving
  • Sautéed broccoli rabe for serving

Directions:

Preheat an oven to 325°F.

Season the pork with salt and black pepper. In a 3 1/2-quart Dutch oven over medium-high heat, warm 2 Tbs. of the olive oil. Working in batches, brown the pork on all sides, 8 to 10 minutes per batch. Transfer to a plate.

Reduce the heat to medium and warm the remaining 1 Tbs. olive oil. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes. Add the garlic, ginger, demi-glace, tomato paste, cinnamon, coriander, nutmeg, cloves and red pepper flakes. Cook, stirring constantly, until fragrant, about 1 minute. Add the vinegar, applesauce, tomatoes with their juices, pumpkin, sage, stock and pork. Bring to a boil and season with salt and pepper. Transfer the pot to the oven and cook until the pork is fork-tender, 2 to 2 1/2 hours.

Skim the fat off the sauce. Serve the stew over mashed potatoes and pass sautéed broccoli rabe alongside. Serves 6.

Williams-Sonoma Kitchen.