Epimeles

the Pence family cookbook

Recipes Tagged with “untested”

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


Tarte tatin de chicons

side dish belgian endive untested

Ingredients

1 pâte brisée lègere [1 light tarte crust]

  • 150g de farine [flour]
  • 100g de fromage blanc [white cheese; substitute very thick greek yogurt or cream cheese]
  • 1 œuf
  • 1 pincée de sel

la tarte

  • 8 petit chicons [8 small Belgian endives]
  • 100g de fromage de chèvre [100g goat cheese, preferably the kind that comes in rounds with a brie-esque skin]
  • 4 cuillères à soupe de miel [4 tbsp. honey]
  • 20g beurre [20g butter]
  • 30g de sucre semoule [30g white sugar]
  • huile d’olive [olive oil]

Preparation

  1. Préchauffez le four à 180C. [Preheat your oven to 180C/350F.]
  2. Coupez les pieds des chicons et enlevez les premières feuilles qui sont abîmées. Lavez les chicons puis coupez-les en 2 dans le sens de la longueur. Retirez l’intérieur du chicon qui est la partie la plus amère. [Cut off the bottoms of the endives and take off any damaged outside leaves. Wash them, cut them in half length-wise, and take out the central part, which is the bitterest.]
  3. Sur feu moyen, faites chauffer 2 cuillères à soupe d’huile avec le miel. Faites-y revenir les chicons pendant 10 minutes en les retournant régulièrement. [Over medium heat, heat 2 tbsp of olive oil and the honey. Cook the endives for 10 minutes, turning often.]
  4. Réalizes la pâte brisée : dans un saladier, mélangez la farine avec le fromage préalablement mélangé avec l’œuf et le sel. Réservez au frais une fois la pâte hoogène. [Make the crust: in a bowl, combine the cheese with the egg and salt, then add the flour. Keep cold once it comes together.]
  5. Beurrez le fond d’un plat à tarte et parsemez d’un peu de sucre. Déposez les chicons sur le fond puis ajoutez les rondelles de chèvre. Étalez la pâte brisée puis déposez-la sur les chicons et le chèvre. [Butter the bottom of a tarte plate and sprinkle with a bit of sugar. Add the endives to the bottom, then the rounds of goat cheese. Roll out the crust then place it on the endives and cheese.]
  6. Faites cuire pendant 30 minutes jusqu’à ce que les dessus de la pâte soit bien doré. À la sortie du four, retournez la tarte dans un plat et servez. [Bake for 30 minutes, until the top of the crust is well browned. When it comes out of the oven, invert it on a plate and serve.]

Partenamut Magazine


Kaiserschmarrn

dessert breakfast pancake german austrian untested

Ingredients

  • 3 eggs
  • 100 g flour
  • 1 teaspoon sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/8 L milk
  • 100 g butter
  • raisins

Preparation

Mix yolk, flour, sugar, vanilla extract, salt and milk to a thin dough; whisk the egg-white until it is stiff and mix it carefully with the dough. Melt the butter in a pan and add the dough. Sprinkle some raisins over it and fry it on low heat. Flip the omelette over, tear it in little pieces and fry through. Serve with powdered sugar and apple sauce or “Zwetschkenröster” (plum sauce).

(Serves 1 as a main-course or 2 as a dessert.)

Visit Salzburg


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


Yogurt and Apricot Pie

dessert pie apricot untested

Ingredients

  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1/4 cup sliced almonds, crushed
  • 1/4 cup rolled oats
  • Pinch of salt
  • 2 tablespoons unsalted butter
  • 1/4 cup canola oil
  • 1 cup low-fat plain Greek yogurt
  • 2 large eggs, lightly beaten
  • 1/4 cup sugar
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/2 cup warmed apricot preserves

Preparation

Preheat the oven to 350°. In a large bowl, combine the flour, sugar, almonds, oats and salt. In a large skillet, melt the butter in the oil. Add the granola mixture and cook over moderate heat, stirring constantly, until golden, 5 minutes; transfer to a 9-inch glass pie plate and let cool slightly.

Using a flat-bottomed glass, gently press the granola evenly over the bottom and side of the pie plate to form a 1/2-inch-thick crust. Freeze the crust for about 10 minutes, until completely cooled.

Meanwhile, in a bowl, whisk the yogurt with the eggs, sugar, lemon juice and vanilla; whisk until smooth. Pour the filling into the pie shell and bake for 25 minutes, until the filling is set but still slightly jiggly in the center. Let stand at room temperature for 5 minutes. Pour the warm apricot preserves on top of the yogurt and gently spread in an even layer. Refrigerate until chilled, at least 2 hours. Using a warm knife, cut the pie into wedges and serve.

Food & Wine


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


Jamaican Coco Bread

bread jamaican untested

Ingredients

  • 6 tablespoons unrefined coconut oil, plus more melted oil for greasing and brushing
  • 1 cup full-fat well-shaken and stirred coconut milk (from a 13.5-ounce can)
  • 1/4 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1 (1/4-ounce) envelope active dry yeast (2 1/4 teaspoons)
  • 1 large egg, lightly beaten
  • 3 1/2 cups (about 14 7/8 ounces) all-purpose flour, plus more for dusting and rolling

Preparation

Lightly grease a large bowl with melted coconut oil, and line a large rimmed baking sheet with parchment paper. Add coconut oil, coconut milk, sugar, and salt to a medium-size microwaveable bowl; microwave on HIGH until sugar is dissolved and oil is melted, about 1 minute. (Or heat mixture in a small saucepan over low heat for 1 minute.) Stir to combine. Stir in yeast and egg. Add flour to coconut milk mixture, and stir together to form a soft dough.

Transfer dough to a lightly floured surface, and gently knead until dough is smooth and well combined, about 2 minutes. Resist the urge to add more flour—the softer the dough, the lighter and more tender the coco bread. Place dough in greased bowl; cover lightly with a clean kitchen towel. Let dough rise in a warm place (75F), until doubled in size, about 1 hour.

Preheat oven to 350°F, placing rack in middle position. Punch down dough, and transfer to a lightly floured surface. Using a bread knife or bench scraper, cut dough in half; cut each half into 4 equal portions. Shape each portion into a ball, and roll each into a 6- to 7-inch oval about the size of your hand. Oval should be about 1/4-inch thick. Brush surface of each oval with melted coconut oil, and fold in half crosswise to form a semicircle. Brush tops with more melted coconut oil. Place folded dough 1 to 2 inches apart on prepared baking sheet; let rest at room temperature 15 minutes. Bake in preheated oven until light brown, about 17 minutes. Let cool 5 minutes before serving. Serve warm.

Food & Wine


Lemon Poppy Seed Cake

dessert breakfast bread lemon untested

Ingredients

  • 1 c. whole wheat pastry flour (or all-purpose)
  • 1 package (2 1/4 tsp., 1/4 oz., 7g) yeast
  • 3/4 c. sugar (divided)
  • 1/2 tsp. salt
  • 1/2 c. warm milk
  • 6 tbsp. butter
  • 4 eggs, at room temperature
  • 1 1/4 c. all-purpose flour
  • 1/4 c. Greek yogurt or sour cream
  • 2 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • zest of 2 lemons
  • 2 tbsp. poppy seeds
  • juice of 2 lemons + 1 tbsp.
  • 1 c. powdered sugar
  • 1 tbsp. milk

Preparation

Grease and flour a 10-cup bundt or tube pan. Set aside.

In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, combine the whole wheat pastry flour, yeast, 1/4 c. of the sugar, and salt.

In a microwave-safe bowl or saucepan, heat the milk and butter to 120 to 130°F. Stir the liquid together well before taking the temperature, and for best results, use a digital read thermometer. The liquid should feel hotter than lukewarm, but not so hot that it is uncomfortable or burns.

Add the milk mixture to the flour and beat on medium speed for 2 minutes. Add the eggs, all purpose flour, Greek yogurt, vanilla extract, almond extract, lemon zest, and poppy seeds. Beat on high for 2 minutes.

Spread the dough/batter evenly into the prepared pan. Cover and let rise in a warm, draft-free place for 1 hour. Towards the end of the cake’s rising time, place a rack in the center of the oven and preheat the oven to 375°F.

Bake the cake for 20 to 25 minutes, until toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 5 minutes, then turn out onto a wire rack.

While the cake is baking, make the lemon soak: Place the juice of your two lemons and the other 1/2 c. sugar in a small saucepan. Heat over medium until the sugar dissolves, stirring occasionally. Let stand at room temperature while the cake bakes. Once the cake is turned out of the pan, pour half of the soak all over the outside of the warm cake, let absorb for 30 seconds, then pour the remaining half over.

To prepare glaze: whisk together the powdered sugar, lemon juice and milk in a small bowl, until smooth. Drizzle glaze over cooled cake and serve.

Red Star Yeast