Andyboy Cooks!

Gravlax

 

I've always been a big fan of smoked salmon but I've only tried cured salmon once or twice in my life. This just in - it's awesome. This is something I've been meaning to try for a while now and I think it worked out pretty well. The only thing I would change from this terrific recipe is the amount of time that it is cured - I would let it go in the fridge for another day. Anyway I'm glad I gave it a shot. The recipe came from Cafe Nilson, and here it is!

Gravlax

Ingredients:

1 salmon fillet (with or without skin) approximately one pound
4 tbs sugar
2 tbs salt
2 tsp ground white pepper
a bunch of fresh dill weed
plastic or saran wrap for wrapping


Directions:

Clean salmon fillet and wipe dry with paper towel. Set aside.
In a separate bowl, mix sugar, salt and pepper.
Cover salmon with mixture.
Place bunch of dill weed (no need to cut or break) on top then fold salmon in half, covering the dill weed.
Wrap in saran wrap or plastic and place in plastic bag (just to make sure it does not drip on your refrigerator shelf.
Leave in refrigerator for at least 3 days to cure.

Vegetarian Chili

  

 

To be perfectly honest, this isn't really a vegetarian chili. At least I don't think it is. This is a modified vegetable stew that I've been making for a few years now. In that stew I use a bit of cumin, and this time out I found myself adding more, and then a little bit more, and then a few more pinches of cayenne, and finally some chili powder, and all of a sudden I had chili. I was really pleased with the result. It manages to have all of the depth of a well made chili without all of the weight (and fat) of ground beef. Don't get me wrong - I love a good hearty meat chili as much as anybody, but this is a nice change of pace.

Bear in mind that this really was the product of "adding a bit of this and a pinch of that" so the ingredient amounts are estimates. They should be pretty close though. Remember to season to YOUR taste. What might seem hot to me may be mild for you, and so on. Hope you like it!

Vegetarian Chili

2 tbsp olive oil

1 medium onion (chopped)
4 cloves garlic (minced)
1 large russet potato (diced)
2 cans corn (drained)
2 cans black beans (drained)
1 can diced tomatoes (28 oz)
1 can crushed tomatoes (28 oz)
3 cups chicken stock (low sodium)
1 cup chopped Italian parsley (chopped)
1 package frozen spinach (thawed and squeezed)
2 tbsp cumin
2 tbsp chili powder
1 tsp cayenne pepper
S&P to taste

 

 

Heat the olive oil in a large pot over medium heat. Add the onions and sweat for five minutes. Add the garlic and cook for one minute. Add the stock, tomatoes, corn, black beans, cumin, chili powder, cayenne, a tablespoon of salt and a teaspoon of freshly ground black pepper. Turn the heat up to high and stir until all the ingredients are well incorporated. Cover the pot and bring to a boil, then reduce heat to a simmer and cook for twenty minutes. Add the spinach (broken up) and Italian parsley and simmer for another five minutes. Remove from heat and add salt and pepper to taste. Serve with a dollop of sour cream.

Chili w/ Cheese Straws

   

Grilled Wings

 

Yesterday was a great day. Lots of good food, and one hell of a good football game (even though my Pats weren't in it). I decided to keep the food pretty simple, going with banana bread, chili, cheese straws and chicken wings. I don't have a recipe for the chili as it's my own (or rather my mum's with some modifications) and I've never taken the time to write it down. I wish I had thought to do that this year. The thing about chili, at least when I make it, is that I always make minor adjustments during the cooking process according to taste. If it needs more of this, add a little of it. I don't have a formal recipe for the wings either because, well, they're just wings. Coat in oil, salt and pepper, put on a hot grill, render the skin on the hotspots, move to the not-so-hotspots, lower the heat and let them bake. If you want bar-style hot wings, heat equal parts hot sauce and butter in a pan, stir and then coat. That's it, gang. Below is the recipe for the cheese straws which I got from the Barefoot Contessa, and they were terrific (I used chedder, not Gruyère, and I skipped the thyme).

Cheese Straws

Ingredients

2 sheets (1 box) frozen puff pastry, defrosted overnight in the refrigerator
Flour, for dusting
1 extra-large egg
1 tablespoon water
1/2 cup freshly grated Parmesan
1 cup finely grated Gruyère cheese
1 teaspoon minced fresh thyme leaves
1 teaspoon kosher salt
Freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1/4 cup of the Parmesan, 1/2 cup of the Gruyère, 1/2 teaspoon of the thyme, 1/2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.

Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or the cheese will burn. Cool and serve at room temperature.

Superbowl Sunday

Chili w/ Cheese Straws

   

Grilled Wings

 

Yesterday was a great day. Lots of good food, and one hell of a good football game (even though my Pats weren't in it). I decided to keep the food pretty simple, going with banana bread, chili, cheese straws and chicken wings. I don't have a recipe for the chili as it's my own (or rather my mum's with some modifications) and I've never taken the time to write it down. I wish I had thought to do that this year. The thing about chili, at least when I make it, is that I always make minor adjustments during the cooking process according to taste. If it needs more of this, add a little of it. I don't have a formal recipe for the wings either because, well, they're just wings. Coat in oil, salt and pepper, put on a hot grill, render the skin on the hotspots, move to the not-so-hotspots, lower the heat and let them bake. If you want bar-style hot wings, heat equal parts hot sauce and butter in a pan, stir and then coat. That's it, gang. Below is the recipe for the cheese straws which I got from the Barefoot Contessa, and they were terrific (I used chedder, not Gruyère, and I skipped the thyme).

Cheese Straws

Ingredients

2 sheets (1 box) frozen puff pastry, defrosted overnight in the refrigerator
Flour, for dusting
1 extra-large egg
1 tablespoon water
1/2 cup freshly grated Parmesan
1 cup finely grated Gruyère cheese
1 teaspoon minced fresh thyme leaves
1 teaspoon kosher salt
Freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Roll out each sheet of puff pastry on a lightly floured board until it is 10- by 12-inches. Beat the egg with 1 tablespoon of water and brush the surface of the pastry. Sprinkle each sheet evenly with 1/4 cup of the Parmesan, 1/2 cup of the Gruyère, 1/2 teaspoon of the thyme, 1/2 teaspoon of the salt, and some pepper. With the rolling pin, lightly press the flavorings into the puff pastry. Cut each sheet crosswise with a floured knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on baking sheets lined with parchment paper.

Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 2 minutes. Don't over bake or the cheese will burn. Cool and serve at room temperature.