Salt Roasted New Potatoes

Tags

Gnocchi, Kosher Salt, Mash Potatoes, New Potatoes, Roasted Potatoes, Salt Roasted Potatoes

When I first heard about this technique or in all actuality, saw it being implemented, it was at the French Culinary Institute during an open house visit and then at Jack’s Steak House in NYC, where I trailed for 2 days. It certainly got my attention to say the least, when I first saw this method of roasting spuds. I had a few potatoes on hand and thought this would be a good time to try it out for my self, and see what all the fuss is all about. Well, what I got was this, the flavors are much more intense with a potato that is intact and bold and much more richer, than if it were roasted in typical fashion. I loved it and will use this method more often, to roast potatoes for making mash or gnocchi. I hope you try it too, you will not be disappointed.

Berkshire Pork Chop (D’Artagnon)

Tags

Berkshire Pork Chops, Braised Purple Cabbage, D'artagnon Berkshire Bone In Pork Chop, D'artagnon Pork Chops

D’artagnon Berkshire Pork Chops! Easily one of the most superlative, sublime and superbly designed pork cuts you will ever taste in your life. Well, at least that’s how it went for me any ways. It was so good in fact, I ate t2o of them. You can’t help your self and sometimes the voraciousness that comes over you (me in this case), when food is just that good. Eat eat and eat we must. And so I did. Lots! I had this gorgeous chop on a bed of new potatoes, done in a pomme purée, along nestled with braised cabbage with just the right amount of sweetness and acidity. Need I say more?! Not!

Ingredients:

D’artagnon bone in center cut pork chops (2)

kosher salt

fresh cracked pepper

fresh garlic

fresh thyme

olive oil

Instructions:

On a plate, season both sides of the chops with salt and pepper liberally. Heat a skillet or cast iron frying pan. Add a couple table spoons of olive oil, or peanut oil. Your choice! Place the chops in once the skillet is searing hot. And I mean super hot. Caramelize and turn the chop once the chop is colored and only then. Do not move or toy with it to peak at it. If your skillet is hot, this first step should only take about 3 minutes. Cook off the fatty sides of the chops to attain a nice sear and brown off the sides. (Optional). Finally, flip to the other side and repeat. Place the butter and crushed garlic (paper on), and the fresh thyme into the skillet and baste the top of the chop. Finish the chop in a preheated 400 degree oven for 4-5 minutes . Done! Serve with your favorite side or sides.

Note: Allow the meat to rest for at least 5-8 minutes before cutting. You’ll thank me later.

Pink Lady Apple

Tags

Angel Morales Photography, Cooked By An Angel, Dead Food Project, Pink Lady Apple, Union Square Farmers Market

I posted this apple with no idea of what I was going to write about, other than, I love this little pink lady apple (girl). It’s amazing how so little can inspire a photograph and albeit, art. It’s not the most outrageous of apples in terms of its appearance, but looking at it in this light today, inspires a curiosity to shoot or pick up the camera and listen to the shutter of a great camera work. It’s a real high or turn on if you will…if you know what I mean. Creating a simple elegant picture doesn’t take a lot of work, but understanding what makes a great picture is. The concept that art and a simple but great image can be made from food, is in and of its self, incredible.

Puerto Rican Chicken Stew (Pollo Guisado)

Tags

Chicken Stew, Fresh Cracked Pepper, Fricassee, Kosher Salt, Pollo Guisado, Puerto Rican Chicken Stew, Sauvignon Blanc, Sofrito, Tomato Sauce, White Wine Vinegar

Tonight after a great workout, I had to think of what I can possibly have for dinner, all while watching my budget. It was made all the more easier, once I thought of this dish I have not made in about a year, if I’m not mistaken. This dish was long over do no doubt. I was like a kid in a candy store tonight while making this dish, knowing how amazing this dish can be when done right. And I must admit, I do make this dish right. It’s simple and respectful of budget minded people like my self, not to mention that an entire family can be fed for pennies. This was one of my favorite dishes when growing up and still is for me today. Here’s how I did it!

Ingredients:

whole chicken cut up or chicken thighs and legs

4 oz can tomato sauce (goya or other)

kosher salt

fresh cracked pepper

garlic powder (optional)

4 cloves garlic minced

1/2 medium onion diced

6 sprigs fresh cilantro minced

2 fresh bay leaves (or dry)

3 tbs olive oil

Instructions:

Wash and pat dry the chicken before seasoning. I used drum sticks and thighs for this recipe, but I’ve made this recipe for years with a cut up whole chicken. Either works fine. It made more sense to me to make this recipe using smaller parts, as the price was right. Place the chicken part on a board and season liberally with kosher salt and fresh cracked pepper from a mill. (Please don’t use that stuff from the can!). You can also dust the chicken with a sparing dusting of garlic powder for a hint of it and added flavor. Remember that there will be plenty of fresh garlic going into the pot. Heat a cocotte or 6 or 8 quart cast iron pot. Add the olive oil. Add the chicken parts and brown off. Don’t over crowd your pot. Do it in batches if you run out of room. Whilst the chicken is browning, prep your sofrito of onion, garlic and cilantro. Once the chicken is nicely browned off on all sides, deglaze the bottom of the pot with a bit of water or white wine and even a splash of vinegar, if you have some on hand. I used water and it worked perfectly. With a wooden spatula or spoon, scrape the bottom of the pot to get up all of those amazing flavors from the bottom. This is real flavor and you need to introduce that back into the stock. Allow that to cook off just a minute. Now add your sofrito, and cook off for a couple of minutes too. Once sautéed for a couple minutes, add the tomato sauce and cook for an extra 3-4 minutes. Do not burn! stir once or twice to keep from sticking and also, to incorporate the flavors. Now add the chicken parts and 1 cup of water. Mix well to incorporate all of the chicken with the jus and sauce and cover and simmer for 20-30 minutes. A traditional way to make this stew, is to add cubed potatoes and or carrots. I’ve made both methods and it is lovely and wonderful. This time I skipped the potatoes as I have another recipe planned for the few potatoes I have on hand. Always thinking ahead. Serve this with a hot bowl of white rice and you are good to go. I think that covers it. Enjoy!

Roasted Rainbow Carrots

Tags

Cooked By An Angel, Extra Virgin Olive Oil, Kosher Salt, Rainbow Carrots, Roasted Carrots, Roasted Rainbow Carrots, Rosemary, Thyme, Union Square Farmers Market

 Winter and the ensuing cold months ahead, are a great time to go to your local market or as in my case, the Union Square Farmers Market, and pick up some amazing vegetables. These little jewels known as rainbow carrots, are hardy and delicious on their own, with little to fanfare. ( A little rosemary, thyme, salt and pepper). With little time and thought, you can whip these into just about anything you can think of or imagine. I’ve had these for a couple of weeks in the refrigerator and decided that now is the time to make and utilized these beauties in a soup. They were originally meant to be roasted during Thanks Giving meal, but I never got around to making these, as I ran out of time and oven space. So here I am on a Friday night, at approximately 1 in the morning, telling the story of how the little carrots never got did! Well they got did tonight, and will be finished off in a soup. Provided I can stop eating them before tomorrow. These things are so so sweet with just a pinch of salt, they are almost like a dessert.

Ingredients:

1 bunch of rainbow carrots

extra virgin olive oil

Kosher salt

fresh cracked pepper

thyme

rosemary

Instructions:

Wash off the carrots of any debris and shake off any excess water or dry in sink or colander. Peel any carrots if they are too thick or discolored or damaged. Place them onto a roasting tray and coat them with olive oil and kosher salt and fresh cracked pepper. Place a few sprigs of fresh thyme and rosemary over the carrots. Preheat your oven for at least 10 minutes before placing the carrots in. Roast them for about 25-30 minutes till tender. Some carrots will be large than others, and can be removed sooner if done to prevent over cooking and to keep them from falling apart. These can be served hot or allowed to cool on the counter tented with aluminum foil or can even be used the very next day if kept in the refrigerator and warmed up in the oven. I will be using mine in a roasted rainbow carrot soup. Enjoy!

Warm Eggnog Rice Pudding

Tags

Cinnamon, Cognac, Dark Rum, Eggnog, Eggnog Rice Pudding, Eggs, Holiday Rice Pudding, Nutmeg, Raisins, Rice Pudding, Sugar, Vanilla Extract, Warm Rice Pudding

So the holidays are upon us once again, and I was looking for a recipe in my head that would tell the story just right in terms of using ingredients that would compliment the weather and this time of year. And of course, my taste buds. I love both eggnog, and rice pudding. I mean, really who doesn’t?! I know of no one that doesn’t appreciate either of these two amazing foods. So, I thought, why not make something that would include both of these ingredients and come up with something that would be both easy to make and easy on the wallet. This time of year, you can find a few brands of eggnog that will compliment any holiday meal, or just have it because the flavors are so perfect for the weather. Now if only it were snowing out it would be that much more amazing and apropos. Anyhow, here’s how I made it using some of my pantry staples excluding the eggnog.

Ingredients:

1 quart Tuscan eggnog

2 cups arborio rice

2 egg yolks

1 cup white sugar

1 tsp vanilla extract

1 tsp kosher

4 cups water

fresh grated nutmeg

1 cinnamon stick

Instructions:

 

Pitza (Pita Pizza)

Tags

Basil, Cherry Tomatoes, Extra Virgin Olive Oil, Farmers Cheese, Grape Tomatoes, Maldons Sea Salt, Margherita Pizza, Parmesan Cheese, Pita Bread, Pita Pizza, Rosemary, Thyme

Like most people I enjoy a great pizza, without a lot of the fuss, and waiting that goes into a great pizza at your favorite pizza shop. Well, I’ve figured out a great way to bring some of that amazing pizza experience without ever leaving your home or ordering take out. It’s simple and quick and you can make these at home alone or with the kids. It will blow you away once you taste one of these easy to make pitzas. It’s my take on a margherita pizza, using a simple and delicious mediterranean pita bread. Follow my simple recipe and instructions and in no time you will be indulging in these delicious pitzas with a delicious Sauvignon Blanc or an ice cold beer. This is my take on what I like to call, “An un-margherita pitza! “

Ingredients:

1 bag of pita bread

1/2 lb of goat cheese or farmers cheese

1/2 lb fresh parmesan cheese

1 pint of confit grape or cherry tomatoes

fresh basil leaves (plenty)

Maldons sea salt

pastry brush

Instructions:

Take one pita bread and with the confit oil previously used to poach (confit) the tomatoes in, dip your pastry brush into it and brush the top of the pita bread to coat the top generously. Break up the goat or farmers cheese and liberally spread it over the pita bread. Add the confit tomatoes to the top. Don’t worry about the amount, use as many as you’d like. Using a grater, grate some fresh Parmesan or Pecorino Romano cheese over the pizza. Be liberal and coat it well. Tear off some fresh basil leaves and place on top of the pizza. With the pastry brush, dip it into the confit oil once again, and drizzle some of the oil over the pizza. Liberally sprinkle the Maldon sea salt, or kosher salt over the pizza. Place the pizza carefully onto a preheated baking sheet and place into a preheated 450 degree oven and bake for 8-10 minutes till the cheese has melted and the bottom of the pita pizza is golden brown.

Note:

Preheat the sheet tray in a preheated oven for at least 10 minutes before placing the pizza into the oven. Enjoy!

Tomato Confit

Tags

Cherry Tomatoes, Confit, Fresh Rosemary, Fresh Thyme, Grape Tomatoes, Oilve Oil, Olive Oil blend, Poached Tomatoes, Tomato Confit, Tomatoes

A tomato confit you ask?! What is it? it is simply put one of the simplest ways and best ways to enjoy tomatoes on just about anything from pasta to pizza, you will ever experience. I made this today, to go with a pitza, idea I had today. And it lived up to every ounce of tomato goodness I was hoping it would have. Glad I took the time to shop for these very inexpensive tomatoes late last night on my way home from the gym, because these truly made the pitza, the perfect meal. A confit is a method of slow cooking or poaching a food product, in this case tomatoes, in an oil for a long period as a way of preserving the product. I didn’t wait to preserve these tomatoes as these were summarily eaten by me in a delicious pita pizza, I call, a “pitza”!

Ingredients:

1 pint of grape tomatoes

2/3 cup of olive oil or olive oil blend (canola and olive oil)

2 sprigs fresh rosemary

1 sprig fresh thyme

small sauce pan (2 quart)

Instructions:

In a small sauce pan (pot), place all of the ingredients and bring to a simmer, without boiling. Start with a low heat, and if the oil still seems like it is boiling some, lower the heat yet still, to reduce the bubbling. You want to have a small amount of bubbling from the oil, but it should be a gently simmer. Poach for at least 30 minutes, till the tomatoes are just wrinkled and soft. Remove and allow to cool before using and storing. I used these right away today to make some pita-pizzas that were absolutely amazing. I will follow up this post with the recipe a bit later today. Enjoy!

Vanilla Sugar Cookies

Tags

Butter, Cooked By An Angel, Cookie Dough, Eggs, Kosher Salt, Sugar Cookies, Vanilla Extract, Vanilla Sugar Cookies

When sometimes all you want is a cookie, this one is the perfect cookie in my book. It has just the right amount of sweetness, without being over the top and cloying to the palette. You can have these with an ice cold glass of milk, just like when you were a kid. Something I’ve never stopped being, or with a warm cup of tea or coffee as I did, the first time I made these. These are also the perfect accompaniment to your favorite ice cream or semifreddo. I made these specifically for those nights when all you really need is a cookie and nothing more. But if you crave a bowl of semifreddo and need that crunch, then these are it. Enjoy this recipe as it is easy as pie to make and you can enjoy making these with the kids.

Ingredients:

1 1/2 cups all purpose flour

1/4 tsp baking powder

1/8 tsp baking soda

3/4 cup sugar plus 1/2 cup for rolling dough

1/4 tsp salt

1 tsp vanilla extract

1 stick of butter (softened)

1 lg egg

Instructions:

Allow the butter to come up to room temperature (temper), or slowly soften over a ban marie. Once softened in a large bowl add the butter the salt and the sugar and blend with a whisk or rubber spatula for at least 3 minutes till well combined. Add the 1 egg and the vanilla extract and whisk in blending thoroughly. Add the flour and whisk well to incorporate all the ingredients well. Once well combined, place the bowl into the refrigerator to chill the dough for at least 30 minutes before rolling into cookies. Once chilled, place the remaining sugar into a small bowl and set aside. Using a small ice cream scoop or table spoon, scoop a small amount of the dough and place the dough into the palm of your hand and roll small dough balls. Once formed, place the small rounds into the remaining sugar and roll the dough in the sugar to thoroughly coat the outside of the cookie dough. Place the coated cookie balls onto a cookie sheet covered with parchment paper. Place the cookies into a 350 degree oven, and bake until golden brown just around the edges of the cookies, about 12 minutes. Remove them from the oven and allow them to cool on the sheet before removing for at least 5 minutes. Place them onto a plate and allow to cool or eat them fresh. They are amazing and simple and you’ll agree once you’ve tried these. Enjoy!

Chocolate Semifreddo

Tags

Chocolate Desert, Chocolate Icecream, Chocolate Semifreddo, Cooked By An Angel, Dark Chocolate, Double Cream, Eggs, Semifreddo, Sugar, Vanilla Extract

When I think of one desert to have after a long day at work or after a long day period, I can only think of one thing to eat late at night, and that is ice cream. However, here I have made a desert that doesn’t take much equipment, nor a ton of ingredients to make either. It’s simple and straight forward provided you follow some simple tips and techniques to get it just right. Believe you me, once you make this one you will probably never buy chocolate ice cream ever again. This semifreddo both delicious and decadent and not easy to resist. I have been working on recipe testing to compile a few desert recipes for potential clients and this one is for sure a keeper.

Ingredients:

2 cups whole cream (double cream)

8 egg yolks

1 cup sugar (white)

1/8 tsp salt (pinch)

1/2 tsp vanilla extract

3.5 ounces dark chocolate (80%-100% pure cocoa)

Instructions:

In a bowl, whisk together the 8 egg yolks along with the sugar and pinch of salt. Whisk for 3-4 minutes till combined and color is pale. In a medium sauce pot, add about 2 inches of water and bring to a simmer. You are preparing a ban marie. Place the bowl over the water and whisk for about 8 minutes till ingredients have reached a temp of approximately 160 degrees. Make sure that the bowl does not make contact with the water during the process. Remove the bowl from the heat and allow to cool. In another bowl, break up the chocolate and place over the ban marie, whisking till melted. If the chocolate seizes, add a small amount of cream and whisk to loosen. Add a small amount of the melted chocolate to the egg mixture and whisk. Add the remaining melted chocolate and combine thoroughly. Set aside. Now on to the whip cream. In a chilled bowl, place the 2 cups of double cream into the bowl and with an electric whisk, set to medium-high speed, whisk the cream to form medium soft peaks. About 6 minutes. Fold about half of the cream into the egg and chocolate mixture. Do not mix wildly as you do not want to deflate the cream. You want a soft light and homogenous mixture with plenty of airiness. Now add the rest of the cream and gently fold in the rest to make homogenous with no white streaks from the cream visible. Place the semifreddo, into a 1.5-quart loaf pan. 11 1/2 x 3 x 5 inches. This is the size that works for me and I prefer. You can however, use what ever works for you. There are no rules to what you use, so please feel free to utilize what ever is available to you for storage and chilling. Cover the top of the semifreddo with a layer or piece of cling wrap to prevent the top from forming ice crystals and a skin. You should place the cling directly on top of the semifreddo. Now chill in the freezer for at least 6 hours before serving and no less. The longer you allow it to freeze the better with 6 hours being the minimum. Enjoy!