Epimeles

the Pence family cookbook

Recipes in Category “Main Course”

Pollo Ligure

main course chicken lemon italian untested

Ingredients

  • olive oil, 80 ml/ 2.7 fl oz
  • onion, 1 large chopped
  • fennel seeds, a good pinch
  • chicken thighs, 8
  • white wine, 200ml/ 6.8 fl oz (Vermentino is the local grape)
  • fresh herbs, 2 tbsp roughly chopped – sage, thyme, marjoram, rosemary and a few whole sprigs
  • pine nuts, 25g/1oz
  • zest of 1 lemon
  • olives, 60g/ 2.5oz preferably Taggiasca, the local Ligurian cultivar
  • sea salt and freshly milled pepper

Preparation

  1. Pour a good glug of olive oil into a good-sized pan. Sauté the onion in the oil until it is translucent and then add the garlic and fennel seeds being careful not to let them catch.
  2. Next, in a separate pan, heat a little olive oil and sear the chicken all over until it is golden brown. Then add the chicken to the onion pan.
  3. Next add the wine and cook letting the wine evaporate a little.
  4. Add the herbs, zest of the lemon, olives, pine nuts and salt and pepper and cover and cook on a low heat for 40 minutes.
  5. When the chicken is cooked add the fresh juice of the lemon and serve with a small jug of freshly squeezed lemon juice on the side for those who like it extra tangy.

Nudo


Seared Cod with Spicy Mussel Aioli

main course fish mussels untested

Ingredients

  • 1/3 cup dry white wine
  • 2 dozen mussels
  • 1/2 cup mayonnaise
  • 2 garlic cloves, minced
  • 2 tablespoons chopped parsley
  • 2 teaspoons fresh lemon juice
  • Cayenne pepper
  • Salt and freshly ground black pepper
  • 1 tablespoon vegetable oil
  • Four 6-ounce skinless cod fillets
  • 1 roasted red bell pepper, cut into thin strips

Preparation

  1. Bring the wine to a boil in a medium saucepan. Add the mussels, cover and cook over high heat, shaking the pan a few times, until they open, 3 minutes; transfer to a large bowl. Shell the mussels and reserve. Rinse out the pan. Pour the mussel liquid into the pan, stopping before you reach the grit at the bottom.
  2. In a small bowl, mix the mayonnaise with the garlic, parsley and lemon juice. Season with cayenne, salt and pepper.
  3. Heat the oil in a large skillet. Season the cod with salt and black pepper and cook over moderate heat until lightly browned, about 4 minutes per side.
  4. Bring the mussel liquid to a boil and remove from the heat. Whisk in the mayonnaise, then stir in the mussels. Transfer the cod to shallow bowls and spoon the mussels and sauce around it. Garnish with the red pepper strips and serve.

Food and Wine


Caramelized Shallot Pasta

main course pasta untested

Ingredients

  • 1/4 c. olive oil
  • 6 large shallots, very thinly sliced
  • 5 garlic cloves, 4 thinly sliced, 1 finely chopped
  • 1 tsp. red-pepper flakes (or more)
  • 1 2-oz. can achovy fillets (about 12, drained)
  • 1 4.5-oz. tube or 6-oz. can tomato paste (1/2 to 3/4 c.)
  • 10 oz. pasta
  • 1 c. parsley, leaves and tender stems, finely chopped

Preparation

  1. Heat olive oil in a large heavy-bottomed Dutch oven over medium high. Add shallots and thinly sliced garlic, and season with salt and pepper. Cook, stirring occasionally, until the shallots have become totally softened and caramelized with golden-brown fried edges, 15 to 20 minutes.
  2. Add red-pepper flakes and anchovies. (No need to chop the anchovies; they will dissolve on their own.) Stir to melt the anchovies into the shallots, about 2 minutes.
  3. Add tomato paste and season with salt and pepper. Cook, stirring constantly to prevent any scorching, until the tomato paste has started to cook in the oil a bit, caramelizing at the edges and going from bright red to a deeper brick red color, about 2 minutes. Remove from heat and transfer about half the mixture to a resealable container, leaving the rest behind. (These are your leftovers to be used elsewhere: in another batch of pasta or smeared onto roasted vegetables, spooned over fried eggs or spread underneath crispy chicken thighs.)
  4. To serve, cook pasta according to package instructions in a large pot of salted boiling water until very al dente (perhaps more al dente than usual). Transfer to Dutch oven with remaining shallot mixture (or a skillet if you are using the leftover portion) and 1 cup pasta water. Cook over medium-high heat, swirling the skillet to coat each piece of pasta, using a wooden spoon or spatula to scrape up any bits on the bottom, until pasta is thick and sauce has reduced and is sticky, but not saucy, 3 to 5 minutes.
  5. In a small bowl, combine parsley and finely chopped garlic clove, and season with flaky salt and pepper. Divide pasta among bowls, or transfer to one large serving bowl, and top with parsley mixture and a bit more red-pepper flakes, if you like.

NYT


Sheet Pan Chicken with Roasted Plums and Onions

main course chicken plum untested

Ingredients

  • 2 teaspoons fennel seeds
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon or orange zest
  • 4 garlic cloves, finely grated
  • 2 teaspoons honey
  • ¼ teaspoon ground allspice
  • Large pinch red-pepper flakes, or to taste
  • 1 chicken (about 3 1/2 pounds), cut into parts
  • Kosher salt and black pepper
  • 2 cups ripe, soft plums, pitted and cut into 3/4-inch thick slices
  • 6 fresh thyme sprigs
  • 1 medium red onion, peeled and sliced from root to stem in 1/2-inch wedges
  • Extra-virgin olive oil, for drizzling
  • ⅔ cup torn mint, basil or cilantro leaves (or a combination)
  • Flaky sea salt, for serving

Preparation

Toast the fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Pour seeds into a mortar and pound with a pestle until coarsely crushed (or lay seeds on a cutting board and pound them with a can or jar).

Put the seeds into a large bowl and stir in lemon juice, zest, garlic, honey, allspice and red-pepper flakes.

Season chicken generously all over with salt and pepper and add to the bowl, turning the pieces to coat them with marinade. Mix in plums and thyme sprigs. Refrigerate for at least 2 hours or up to 24 hours.

When ready to cook, heat the oven to 425 degrees. Put the chicken pieces, plums, and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums and onions lightly with salt. Drizzle everything with olive oil.

Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it’s done before the dark meat.

Transfer chicken pieces as they are done to a platter. Spoon the plums and onions around the chicken. Drizzle a little of the pan drippings over the chicken and serve, garnished with the herbs and flaky salt.

NYT


Bœuf Bourgignon

main course beef french stew

Ingredients

  • 150 gr lardons fumés [150 g. bacon, chopped]
  • 800 gr carbonnades de boeuf [800 g. beef stew meat]
  • 3 gousses d’ail [3 cloves garlic]
  • 1 oignon ciselé [1 onion, chopped]
  • 2 échalotes ciselées [2 shallots, chopped]
  • 2 carottes en rondelles [2 carrots, sliced in rounds]
  • 500 ml vin rouge [500 mL red wine]
  • Un bouquet de thym [a bouquet of thyme]
  • 250 gr champignons de Paris [250 g. white mushrooms]
  • 2 cuil. à soupe persil haché [2 tbsp. chopped parsley]
  • 2 cuil. à soupe concentré de tomates [2 tbsp. tomato paste]
  • 1 cuil. à soupe farine [1 tbsp. flour]
  • Pastis
  • Beurre
  • Sel
  • Poivre

Preparation

Faites dorer les lardons dans le beurre, puis retirez-les de la poêle. Faites dorer les carbonnades de tous côtés dans la graisse des lardons. Saupoudrez de farine et remuez. Ajoutez l’ail pressé, l’oignon, les échalotes, les carottes et le concentré de tomates. Faites cuire 2 minutes en remuant.

[Brown the bacon in some butter, then take it out of the pan. Brown the stew meat on all sides in the bacon fat. Sprinkle with flour, and mix. Add the garlic (pressed), the onion, the shallots, the carrots, and the tomato paste. Cook for two minutes, stirring.]

Déglacez la poêle avec le vin. Ajoutez les lardons, le bouquet de thym et une goutte de Pastis, puis remuez. Laissez mijoter à couvert (CP: partiellement vers la fin) et à feu doux pendant environ 3 heures. Versez éventuellement un peu de vin s’il n’y a pas assez de jus. Ajoutez les champignons pendant les 10 dernières minutes de cuisson. Salez et poivrez. Garnissez le bœuf bourguignon de persil avant de servir. Servez avec une purée de pommes de terre crémeuse et une salade verte.

[Deglaze the pan with the wine. Add the bacon, the thyme, and a splash of pastis, then mix. Let simmer, covered (CP: partially covered near the end to let it thicken), over low heat for around 3 hours. Add a bit more wine if there isn’t enough juice. Add the mushrooms during the last 10 minutes of cooking. Season with salt and pepper. Garnish with parsley, and serve with mashed potatoes and a green salad.]

Source


Balsamic and Rosemary Steak Florentine

main course steak untested

Ingredients

  • 1 cup balsamic vinegar
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 1/4 cup finely chopped rosemary
  • one 3-pound porterhouse steak, about 4 inches thick
  • 2 teaspoons kosher salt
  • 2 teaspoons coarsely ground pepper

Preparation

In a sturdy resealable plastic bag, combine the vinegar with 1/2 cup of the olive oil and the rosemary. Add the steak, seal the bag and refrigerate overnight, turning the bag several times.

Preheat the oven to 425° and bring the steak to room temperature. Heat a grill pan. Remove the steak from the marinade and season with the salt and pepper. Rub the side with the remaining 2 tablespoons of olive oil. Grill over moderately high heat until nicely charred on the top and bottom, about 5 minutes per side. Transfer the steak to a rimmed baking sheet and roast for about 30 minutes, until an instant-read thermometer inserted into the tenderloin (the smaller section) registers 125°. Alternatively, build a fire on one side of a charcoal grill or light a gas grill. Grill the steak over moderate heat for 5 minutes on each side. Transfer the steak to the cool side of the grill, close the lid and cook for 30 minutes longer. Transfer the steak to a carving board and let rest for 10 minutes. Slice the steak across the grain and serve immediately.

Food & Wine


Instant Pot Lentil Risotto

main course side dish lentil italian

Ingredients

  • 1 cup dry lentils, soaked overnight
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 celery stalk, chopped
  • 2 sprigs parsley, stems and leaves chopped (about 1 tablespoon)
  • 1 cup Arborio rice
  • 2 garlic cloves, lightly mashed
  • 3¼ cups (750ml) vegetable stock
  • optional: 1 medium potato, chopped in 1cm cubes

Preparation

In the pre-heated pressure cooker, add the olive oil and cook the onion until just beginning to soften. Then add the celery, parsley and cook for another minute. Add the rice and garlic cloves mix well and cook until it is all evenly wet and pearly (about a minute). Add the stock, potato (if using), and strained lentils, mix well. Close and lock the lid of the pressure cooker, and cook for 5 minutes at high pressure. When time is up, quick release pressure and open the cooker. Mix well and serve immediately with extra virgin olive oil.

Hip Pressure Cooking


Ikea Swedish Meatballs

main course swedish untested

Ingredients

for the meatballs

  • 500g ground beef
  • 250g ground pork
  • 1 onion, chopped fine
  • 1 clove garlic, pressed
  • 100g breadcrumbs
  • 1 egg
  • 5 tbsp. milk
  • salt and pepper
  • dash oil

for the sauce

  • 40g butter
  • 40g plain flour
  • 150 mL vegetable stock
  • 150 mL beef stock
  • 150 mL thick double cream
  • 2 tsp. soy sauce
  • 1 tsp. dijon mustard

Preparation

Make the meatballs:

Combine ground meats and mix with your fingers, breaking up lumps. Add finely chopped onion, garlic, breadcrumbs, egg, and mix. Add milk, season generously with salt and pepper. Shape into small, round balls. Place on a clean plate, cover, and refrigerate for two hours.

In a frying pan, heat oil over medium heat. When hot, gently add meatballs and brown on all sides. Move to an ovenproof dish, cover, and bake in a hot oven (180C conventional; 160C convection) and cook for 30 minutes.

Make the sauce:

Melt 40g of butter in a pan. Whisk in the flour and stir for 2 minutes. Add stocks, stirring. Add cream, soy, and mustard. Bring to a simmer and allow to thicken.

Serve with creamy mashed potatoes or boiled new potatoes.

Twitter


Peruvian Shrimp and Corn Chowder

main course peruvian stew soup shrimp corn untested

Ingredients

  • 3 tablespoons cooking oil
  • 1 pound unpeeled medium shrimp
  • 3 teaspoons salt
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon paprika (or 1 tsp. aji amarillo paste, if available)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon oregano
  • Dash Tabasco sauce
  • 1 small butternut squash (about 1 1/2 pounds), peeled, halved lengthwise, seeded, and cut into 1-inch cubes
  • 1/2 small head green cabbage (about 1 1/4 pounds), chopped (about 1 quart)
  • 1 pound baking potatoes (about 2), peeled and cut into 1 1/2-inch chunks
  • 4 ears of corn, halved
  • 2 quarts water (or seafood stock)
  • 1 cup heavy cream
  • 1 cup frozen peas (optional)

Preparation

In a large pot, heat the oil over moderate heat. Add the shrimp and 1 teaspoon of the salt and cook, stirring frequently, until the shrimp are pink and firm, about 5 minutes. Remove with a slotted spoon. When the shrimp are cool enough to handle, peel them and set aside.

Add the onion, garlic, cayenne, paprika (or aji amarillo), cumin, oregano, and another teaspoon of the salt to the pot. Cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the Tabasco, squash, cabbage, potatoes, corn, and water to the pot. Cover and bring to a boil. Reduce the heat and simmer, partially covered, until the potatoes are tender, about 15 minutes.

Add the cream and simmer for 10 minutes. Stir in the peeled shrimp, the remaining teaspoon of salt, and the peas, if using. Cook until the shrimp are just heated through, about 2 minutes.

Food & Wine, tweaked


Collard Sandwich

main course greens sandwich untested

Ingredients

for the cornbread:

  • 1 cup cornmeal
  • 1 heaping tbsp. self-rising flour
  • 1/2 tsp. kosher salt
  • 2 tbsp. peanut oil

for the greens:

  • 1 bunch collards, stemmed and cut into strips
  • 2 tbsp peanut oil
  • 1 tsp. kosher salt, plus more to taste
  • 2 tsp. sugar, plus more to taste

Preparation

for the cornbread:

Combine all dry ingredients in a bowl. Add ⅔ cup water, plus more as necessary to thin the mixture to the consistency of pancake batter. Heat peanut oil in a cast-iron skillet over medium-high heat. When it shimmers, add the batter in softball-sized circles. Cook for 1-2 minutes on each side, or until browned.

for the collard greens:

Heat peanut oil in a large saucepan over medium-high heat. Add collards. Stir. When they begin to sizzle, add a splash of water, and then cover the saucepan and cook 10-12 minutes, stirring occasionally. Season with salt and sugar, adding more to taste.

for the sandwiches:

Cover two pieces of cornbread with collard greens. Top with two more pieces, and then cover each sandwich with 1-2 strips of cooked bacon. Serve immediately.

JoLynn’s Concessions, NC, via Garden & Gun