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Recipes
Rosemary Roasted Potatoes Ina Garten
By wendywag
Directions Preheat the oven to 400 degrees F
- 1 1/2 pounds small red or white-skinned potatoes (or a mixture)
- 1/8 cup good olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoons minced garlic (3 cloves)
- 2 tablespoons minced fresh rosemary leaves
Ma-po Tofu
By wendywag
Mark Bittman
- 1 tablespoon peanut or other oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 teaspoon crushed red pepper flakes, plus more to taste
- 1/4 to 1/2 pound ground pork
- 1/2 cup chopped scallions, green part only
- 1/2 cup stock or water
- 1 pound soft or silken tofu, cut in 1/2-inch cubes
- 2 tablespoons soy sauce
- Salt to taste
- Minced cilantro for garnish, optional
Sheet-Pan Skirt Steak with Balsamic Vinaigrette, Broccolini & White Beans
By wendywag
A zesty vinaigrette is used as a marinade and sauce for the steak which is cooked directly over the broccolini and ...
- 4 garlic cloves, divided
- 1/2 cup balsamic vinegar
- 3 tablespoons Dijon mustard
- 1/2 cup plus 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons fresh oregano leaves, chopped and divided
- 1 1/2 teaspoons kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1 (1 1/2-pound) skirt steak, cut crosswise into 2 equal pieces
- 1 bunch broccolini (about 10 ounces), trimmed, halved lengthwise (quartered lengthwise if large)
- 1 (15-ounce) can white beans, rinsed, drained
- An ovenproof wire rack that fits inside an 18x13" rimmed baking sheet
Grilled Artichokes and Stems with Garlic Tarragon Butter
By wendywag
Bring a large stock pot 3/4 filled with water to a boil
- 6 medium Artichokes with Stems
- 4 T Sea Salt (for boiling water)
- 2 small Lemons
- 3/4 c Olive Oil
- 1/4 c preferred Vinegar (we'll mostly use Rice Wine Vinegar, but any vinegar will work)
- 3 T crushed Garlic, divided
- 1/2 c (1 stick) cold, unsalted Butter, cut into 1/2" chunks
- 2 t Sea Salt, for sauce
- 2 T fresh Lemon Juice
- 2 T minced Fresh Tarragon
- fresh cracked Black Pepper, to taste
Spaghetti and Drop Meatballs With Tomato Sauce
By wendywag
Bring a stockpot of water to a boil and salt it
- Salt
- 2 tablespoons olive oil
- 12 ounces ground beef
- 6 ounces Parmesan, or about 1 1/2 cups
- 1 bunch fresh parsley
- 1/4 cup bread crumbs
- 1 egg
- Black pepper
- 1 large onion
- 3 garlic cloves
- 6 cups canned crushed tomatoes (a little less than two 28-ounce cans)
- 3 bay leaves
- 1 pound spaghetti
Chinese Smashed Cucumbers With Sesame Oil and Garlic
By wendywag
Rinse cucumbers and pat dry
- 2 About 2 pounds thin-skinned cucumbers like English or Persian (8 to 10 mini cucumbers, 4 medium-size or 2 large greenhouse)
- 1 teaspoon kosher salt, plus more for cucumbers
- 2 teaspoons granulated sugar, plus more for cucumbers
- 1 1/2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 2 teaspoons soy sauce
- 1 tablespoon grapeseed or extra-virgin olive oil
- 2 large garlic cloves, minced or put through a press
- Red pepper flakes, to taste
- Small handful whole cilantro leaves, for garnish
- 2 teaspoons toasted white sesame seeds, for garnish (optional)
Pasta e Fagioli With Escarole
By wendywag
Bring beans, Parmesan rind, carrots, celery, head of garlic, parsley, rosemary, bay leaves, chiles, and 2 quarts wa...
- 1 1/2 cups dried cannellini (white kidney) beans, soaked overnight
- 1 Parmesan rind (about 2 ounces), plus shaved Parmesan for serving
- 2 medium carrots, scrubbed, halved crosswise
- 2 stalks celery, halved crosswise
- 1 head garlic, halved crosswise; plus 2 cloves, chopped
- 6 sprigs parsley
- 1 sprig rosemary
- 2 bay leaves
- 2 dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes, plus more crushed for serving
- Kosher salt, freshly ground pepper
- 3 tablespoons olive oil, plus more
- 1 large onion, chopped
- 1 (14.5-ounce) can whole peeled tomatoes
- 3/4 cup dry white wine
- 3 ounces dried lasagna or other flat pasta, broken into 1–1 1/2-inch pieces
- 1/2 small head escarole, leaves torn into 2-inch pieces
Skirt or Hanger Steak
By wendywag
Broiling -- Broil the steaks about 5" below the heat source/flame for 3 to 4 minutes a side
- you've applied your rub or marinade, there are three different ways to cook these cuts in a city kitchen:
- to to Cook a Skirt or Hanger Steak
- to to to rub), you don't have to have the beef sitting in your refrigerator for hours, which is a common marinade technique. Ten minutes or so -- about the time it takes for the steak to come to room temperature -- is just fine.
- to you're cooking a skirt steak and the butcher has sold it to you in one long piece, just cut it into manageable sizes so that they will fit into your sauté or broiling pan and cook evenly.
Temperatures
By wendywag
- Poultry
- Whole 165 165 breast 165-175 thigh
- Parts 165 same as above
- Stuffed 165 165
- Ground 160 170-75
- Beef and Lamb
- Ground 160 160
- Steak
- Rare 125
- Medium rare 145 130-135
- Medium 160 135-140
- Medium well 140-150
- Well done 170 155+
- Pork
- Medium rare 145
- Medium 160 150
- Well done 170 160
- Ground 160 160
Miso-Glazed Salmon
By wendywag
Lay fish slices in a shallow glass or earthenware baking dish
- 1 1/2 pounds salmon, sea bass, mackerel or cod, skin off, and cut into a dozen 2-ounce slices
- 1 tablespoon white miso
- 1 tablespoon red miso
- 1 tablespoon sake
- 1 tablespoon mirin
- 2 teaspoons soy sauce
- 2 teaspoons grated ginger
- 1 tablespoon sugar
- 2 egg yolks
- Salt
- 1 pound tender mustard greens or spinach, stemmed and washed
- 1 teaspoon toasted sesame oil
- Pickled ginger, for garnish