Humble Pie

On cold nights like we've been having lately, I always get the urge to cook hearty, filling, meaty dinners - things you might order (along with a few pints) in an ancient pub on a drizzly London afternoon (I'm trying to paint a picture for you here). You know what I mean- foods like meatloaf, or stew, or beef Wellington. Sadly, the Brits aren't really known for their "health food," and if I actually ate that way every day, I would find myself with a right-large arse, mates (sorry- just getting in the spirit of things).
Happily, in the January issue of Martha Stewart Living, there are some ideas for healthier versions of some traditional comfort foods, and among them was a gem of a recipe for one of my all-time favorites- Shepherd's Pie (made with ground turkey instead of beef or lamb!). After going mental and exclaiming, "Blimey! This is bloody brilliant!," I set to making it for dinner. I halved it (the original serves 8) and I couldn't resist the urge to tweak the recipe a little bit, adding back just a few of the unhealthy elements (butter, please), to satisfy my own hankerings. Here is what I ended up with - It will make your flat smell heavenly, blokes will queue up to eat it, and I promise very little of it will end up in the rubbish bin. Tops!

Healthier Turkey Shepherd's Pie

You Will Need:
2-1/2 lbs potatoes (like russets), peeled and cut into 1-inch chunks
1/2 cup plain fat-free yogurt
1/4 cup skim or low-fat milk
3 tablespoons butter
1 tablespoon olive oil
1 small onion, chopped
2 celery stalks, chopped
1 carrot, chopped
1 garlic clove, minced
1 lb lean ground turkey
1/2 teaspoon chili powder
4 teaspoons cornstarch
3/4 cup frozen peas

What You Do:
1. Preheat oven to 425 degrees. Make the topping: Place potatoes in a medium saucepan, cover with water by 2 inches, and bring to a simmer. Cook until tender, about 20 minutes. Drain, reserving 1 cup cooking liquid, and mash potatoes (if you don't have a masher, and whisk will do in a pinch), with yogurt, milk, and butter. Add salt and pepper to taste.
2. Make the filling: Heat the oil in a medium skillet over medium heat. Cook onion, celery, carrots and garlic, stirring often, until tender 10-12 minutes.
3. Add turkey and cook, breaking up large pieces, for 5 minutes. Stir in chili powder and season with salt and pepper. Stir cornstarch into cooking liquid, and add to turkey mixture. Boil for 1 minute. Stir in peas. Transfer mixture to a 1-quart baking dish and top with mashed potatoes. Bake until bubbling and top is browned, about 3o minutes.

Coq of the Walk

Last night, I put together a meal for a group of my husband's guy friends, who came over for dinner. I ask you, what more appropriate thing to cook for a sausagefest like that than Coq au Vin? (Oh, yeah, now that I mention it, I guess sausage would have been good, too).
Coq au Vin, for you deprived souls who have not fully embraced the world of French cuisine, is a classic dish made by braising chicken in red wine. And - as is the case with most things containing red wine, bacon, onions, garlic, and parsley - it is very very tasty. And, served on top of egg noodles with butter and parsley (hey, I know what I like), hearty enough to satisfy the crowd at a man dinner party.

To follow, I made an Apple Skillet cake from Pioneer Woman's blog, which I served with honey ice cream. I know that honey ice cream is kind of prissy, but I figured the skillet made it more manly, so we broke even.

Here are the recipes, in case you are ever in need of a Y-chromosome-friendly dinner (that's delicious enough to please the gals, too). Man-tastic!

Easy Coq au Vin
Serves 6

3 fresh thyme sprigs
5 flat-leaf parsley sprigs
1 bay leaf
3 slices bacon, cut into pieces
12 bone-in, skinless chicken thighs (about 4 pounds total)
coarse salt and ground pepper
1 large onion, chopped
6 medium carrots, sliced crosswise on the diagonal into 1/2-inch pieces
2 garlic cloves, minced
2 tablespoons tomato paste
3 tablespoons all-purpose flour
1 1/2 cups dry red wine, such as a Pinot Noir or French Burgundy
1 can (14.5 ounces) reduced-sodium chicken broth

What you do:
1. Using cheesecloth and cotton kitchen twine, tie thyme, parsley, and bay leaf into a bundle; set aside (this is called a bouquet garni in classic french cooking- once you know how to do this, you are half way to being the chef at Les Halles).
2. Heat a Dutch oven or 5-quart heavy pot with a lid over medium-low. Add bacon; cook until browned, about 10 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate to drain (leave bacon fat in pot).
3. Raise heat to medium-high. Season chicken generously with salt and pepper. Working in two or three batches to avoid crowding, brown chicken about 4 minutes per side. Transfer to a plate; set aside.
4. Add onion, carrots, and garlic to pot. Cook until onion softens, about 4 minutes. Stir in tomato paste and flour; cook 1 minute.
5. Add wine, broth, chicken, and herb bundle. Bring to a boil; cover, and reduce to a simmer. Cook 10 minutes; uncover, and simmer until chicken is cooked through, about 10 minutes. Remove and discard herb bundle; stir in bacon.

Apple Skillet Cake
(You should check out Pioneer Woman's original post on this- she illustrates each step very appetizingly)

4 to 5 small Granny Smith apples, peeled, cored, and cut into six equal slices, plus 1 apple peeled, cored and chopped finely
2 3/4 sticks butter, room temperature
1 1/2 cup sugar
1 1/2 teaspoons vanilla
2 large eggs
1/2 cup sour cream
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
1 small Granny Smith apple, peeled, cored, and chopped finely

1. Preheat oven to 375 degrees. In a 9 to 10-inch skillet, melt 1 3/4 sticks of butter over low heat. Add 3/4 cup sugar to the pan and stir around, then place apple slices, wedge side down, in the pan. Don’t pack them too tightly, but try not to leave overly large gaps. Allow this to cook over low/medium-low heat while you make the cake batter.

2. In the bowl of an electric mixer, beat 1 stick of butter and 3/4 cup sugar until light and fluffy. Mix in vanilla and eggs. Add sour cream and mix well. In another bowl, whisk together the flour, baking powder, salt and cinnamon. Gradually add flour mixture to butter mixture until just combined. Gently stir in 1 chopped apple.

Remove skillet from heat. Spoon batter over the top, then spread gently so batter is evenly distributed. Bake for 20 to 25 minutes, or until cake is golden brown and bubbly. Allow cake to sit in skillet for five minutes, then invert onto a serving plate. Don’t worry if some of the topping isn’t perfect—it’ll taste perfect!

Southern Comfort

Um, where have I been? I am sorry I was absent yesterday, but after the long weekend, I just had a hard time getting motivated to do anything. Plus, it was my anniversary, and our Internet was out for most of the day (but that was partly because I wasn't motivated to call Time Warner and have them reset it).
However, just when I was falling into full-blown torpidity, my farm share came through to throw down the gauntlet and knock me out of my comfort zone, shake me up and send me reeling, as it is wont to do. This week's challenge? Collard greens.
No one ever confused Southern California with "The South", but I do have a bit of a thing for soul food. All those high-fat, high-calorie dishes fall firmly into the "sometimes food" category, so I have rarely had occasion to try my hand at cooking them (although my husband is begging me to try deep-frying a turkey). But, with the collard greens and beautiful waxy potatoes in my produce bag, I started conceptualizing a "Southern Food Lite" dinner menu, with baked "fried" chicken, greens, carrot mashed potatoes, cornbread and all the fixin's. Below are the recipes I'll be using to put together my feast. I'll post pictures of the results (hopefully more appetizing than the above) ... once I've recovered from the food coma.

Baked "Fried Chicken"
from Everyday Food
Vegetable oil, for baking sheet
2 cups panko bread crumbs
1 cup buttermilk
1 teaspoon hot-pepper sauce
Salt and pepper
3/4 cup grated Parmesan cheese (2 1/2 ounces)
1 teaspoon dried thyme
4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry

What you do:
1. Preheat oven to 400 degrees. Generously rub a baking sheet with oil.
2. In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.
3. Place chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.
4. Bake until chicken is golden brown, about 35 minutes.

Southern Collard Greens
What you need:
1 bunch collard greens - rinsed, trimmed and chopped
2 smoked ham hocks
2 (10.5 ounce) cans condensed chicken broth
21 fluid ounces water
1 tablespoon distilled white vinegar
salt and pepper to taste

What you do:
Place the collard greens and ham hocks in a large pot. Mix in the chicken broth, water, and vinegar. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.

Carrot Mashed Potatoes
What you need:
2 pounds boiling potatoes, peeled and cut into chunks
3 large carrots, peeled and cut into chunks
1/2 cup milk
2 tablespoons unsalted butter
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper

What to do:
1. Place potatoes and carrots in a small stockpot with enough cold water to cover; bring to a boil over high heat. Reduce heat; simmer until tender, about 10 minutes. Drain, and return to pot; place over low heat to dry out, 1 to 2 minutes.
2. Remove pot from heat. Pour half-and half over vegetables, and add butter; roughly mash with a wooden spoon or potato masher. Season with salt and pepper, and serve immediately.

Digital-Age Delivery

This may be one of those things that falls squarely in the "Things You Already Know About" category, or, worse, the "Not Applicable To You" category, but it also ranks pretty high on the "Things Lily Loves" list, so, therefore, it must be blogged about. When I first moved to New York, a friend who lived in the same neighborhood brought over a tall stack of delivery menus from local restaurants as a housewarming gift. It seemed every apartment was required to have an entire kitchen drawer (usually the one where cooking tools would go in other homes), stuffed full of these menus, and I was not going to be left out.
Then, one day -- after I had amassed the kind of impressive menu collection that spilled out like a ticker-tape parade every time that drawer was opened -- another savvy friend turned me on to a website called Seamless Web, which links directly to the ordering systems at nearly every restaurant in town, from pizza to sushi. It is like having all of those paper menus on your computer. What's even better is that you can order directly from the restaurants online, so it's all in writing and eliminates any language barriers or miscommunication that can happen over the phone ("Wait, there's a difference between Chicken Tikka and Chicken Tikka Masala?"), and it notifies you when a restaurant is closing and how long your expected wait will be. I promptly reclaimed that drawer for my myriad kitchen gadgets, and have never looked back.

Seamless Web is currently available in fourteen cities, including L.A., Philly, San Fran, Chicago and London, and is spreading to more towns. Which may place it in the "Coming Soon to a Restaurant Near You" category.

That's Saucy

Last winter, my husband was changing jobs right at the same time that I was leaving mine (for good... for great, actually), and we found ourselves with three weeks to do whatever we wanted. We spontaneously decided to pack our bags and fly to Argentina (where we ate steak three meals a day and tried our hand at playing polo- despite being temporarily without health insurance). It was probably the least responsible and well-thought-out thing we have ever done as a couple, and, for that reason, it was a very special trip.
In addition to a full cow-hide rug, one of the things I brought back was the recipe for this delicious chimichurri sauce that the Argentinians seem to put on everything. It can be used a marinade (and is particularly good with red meat, obviously) or as a sauce you spoon on later. Or both.
I know it's a hit on steak, but I also think it would make an incredible burger topping, or a killer sauce on top of lamb. Muy rico!

1 cup packed fresh flat-leaf parsley (I know I said I like the curly kind, but they always seem to use the flat-leaf in South America. I don't mess with perfection).
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup packed fresh cilantro
2 cloves garlic, peeled
3/4 teaspoon dried red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon salt

Combine all the ingredients in the bowl of a blender or food processor and blend until combined. Or, for the smallest mess, combine in a bowl and mix using a hand blender.

Thai One On

One of the greatest joys of living in Manhattan is that you can have any cuisine your little multicultural heart desires delivered to your door in under an hour. You can eat Mexican on Monday and Turkish on Thursday, and send your stomach all the way around the globe in between. But all that taste bud travel adds up, and by the time you tally up your delivery bill, it seems you might as well have really gone on vacation.
The good news is, that in these days of trimming back expenses, you don't have to settle for mundane meals. A little imagination and ingenuity (and canned coconut milk) goes a long way. Here's how to make an easy and deelish Thai dish yourself in half an hour (it might not be totally authentic, but your stomach won't know the difference). Feel free to eat it with disposable chopsticks out of a take-out container, for that just-like-delivery feeling. Next stop: India.

Green Thai Curry
You will need:
Basmati or Jasmine rice
1 can coconut milk (unshaken)
2 tbsp green chili paste (see photo at right- available at Whole Foods, and most ethnic food stores)
2 tbsp olive oil (or coconut oil if you have it)
2 tbsp fresh ground ginger
1 large zucchini cut into rounds
2 handfuls of green beans, trimmed and cut into 1-inch lengths
1 large yellow onion sliced into long slivers
1 red or yellow bell pepper, sliced into long slivers
6-8 small red or white potatoes, quartered
2 cloves garlic, minced
1 jalapeño, seeds removed, minced
1 cup frozen peas
1 handful fresh cilantro, chopped
1 handful fresh basil, chopped
2 boneless skinless chicken breasts (optional)
salt and pepper

What you do:

1. Follow the instructions on the bag or box of rice to get that cooking, as it will take the longest.

2. If you are using the chicken (and I should mention that it is equally delicious without it, and even more healthful), heat 1 tbsp olive oil in a large, deep pan or pot. Slice the breasts crosswise into 3/4 inch strips, and season with salt and pepper, and add to the pan, cooking until opaque and slightly browned. Put the chicken on a plate and set aside.

3. Into the same pan or pot, put the remaining olive oil, and the garlic,ginger, jalapeño, green curry paste, and just the milky solid part at the top of the can of coconut milk (to get this, DO NOT shake the can and open carefully with a can opener. Scoop out the solid, which will have risen to the top, with a spoon, leaving the watery portion in the can to be used later). Stir the ingredients together in the pot until they are well mixed, and start to bubble. Add the vegetables (except the peas) and cover over low heat for about 5-10 minutes, stirring occasionally.

4. When the vegetables seem to be nearly cooked through (you will be able to pierce the potato easily with a fork), add the watery part of the coconut milk, the peas, most of the herbs (save a little for garnish) and the chicken to the pot. Cook until the peas are bright green and cooked through, maybe 1 minute.

Serve over rice and garnish will remaining herbs. You'll have the Thai of your life.

photo credit: www.fresh2cook.com