Next Up: Crépinettes

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Sausage & Chorizo Goulash

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Make Sausage & Chorizo Goulash

Sausage & Chorizo Goulash

An extremely delicious and easy to make Goulash with a kick!  This is a definite must-try!

 

Serves 4

Prep time:  10 minutes

Cooking time: 45 minutes

Ingredients

1 tbsp vegetable oil

15g butter

700g beef sausages, chopped

225g chorizo, chopped

2 onions, peeled & finely sliced

2 garlic cloves, peeled & finely chopped

2 tbsp plain flour

1 tbsp smoked paprika

2 red chillies, finely chopped

1 red pepper, finely sliced

200ml beef stock

Small handful fresh parsley, chopped

175g soured cream

  

To serve

Small handful fresh parsley, chopped

soured cream

Long grain rice

Method

1.     In a large pan heat the oil and butter and fry the sausages and chorizo for 5-7 minutes or until browned all over.

2.    Remove the sausages and chorizo from the pan and set aside.  Now add the onions and garlic to the pan and cook for 3-4 minutes until softened.  Stir in the flour and cook for 2 minutes.

3.    Add the paprika, chillies and pepper and stir until it is fully combined.  Gradually pour in the beef stock and return the sausage and chorizo to the pan.  Cover and gently simmer for 30 minutes.

4.    Stir in the sour cream and parsley until fully combined.

5.    Serve with long grain rice, a sprinkle of parsley and a dollop of sour cream – enjoy!

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Happy Thanksgiving

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Make Happy Thanksgiving

I wanted to wish you all a very healthy and happy Thanksgiving holiday, and to let you know we’ll be taking a few days off to eat, drink, and rest; but mostly eat and drink.

And when I say “days off,” I really mean days off. As much as I’d love to spend the holiday on my laptop, giving you all last-second cooking tips, I’m contractually obligated to take some time off, and who am I to question HR? Have a great Thanksgiving, and we’ll be back with brand new videos next week. And no, they will not feature turkey or pumpkin. So, stay tuned, and as always, enjoy!

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Crispy Turkey Flautas – A Great Reason for Buying a Too Big Bird

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Make Crispy Turkey Flautas – A Great Reason for Buying a Too Big Bird

Most normal people cook a bigger turkey than they need, so they can enjoy some leftovers. There’s nothing better than a fresh turkey sandwich, or three, but after a couple days, that bony carcass is that last thing you want to look at; and that’s where these crispy flautas come in.

As I joked about in the video, when it comes to leftovers, the “add cheese and fry” system is a proven crowd pleaser, but to hedge our bets, we’re also topping with guacamole, sour cream, and salsa. This creates something so different from the holiday meal that you might forget where the turkey actually came from. Depends on how much you’ve been drinking.

Regarding my comment about pre-grated cheese being coated with saw dust – many people on YouTube thought I was joking, but this really is true. That shredded stuff in the bag is coated in a fine cellulose dust, which prevents the pieces of cheese from clumping together. The good news is, grating cheese only takes a minute, and almost anyone can do it.

And if you don’t have old turkey to make these flautas with, eventually you will have some leftover chicken, which would obviously also work. Either way, I hope you give these delicious, crispy flautas a try soon. Enjoy!

Ingredients for 12 large turkey flautas:

24 small, white corn tortillas
1 egg white to seal flautas, optional

*1 pound cooked, shredded turkey

6 ounces shredded pepper Jack cheese, sharp cheddar, or a combo of the two (about 2 cups)

1/3 cup chopped green onions

salt and freshly ground black pepper to taste

*I’ll assume you’re going to use one of our turkey recipes, so your bird will be super moist, but if it isn’t, you can always add a 1/4 cup of chicken broth to the mixture to compensate.

- Garnish with shaved cabbage, guacamole, sour cream, salsa, and freshly chopped cilantro

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Turkey & Rice Meatballs (Albondigas) – Perfect for Spanish Thanksgiving

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Make Turkey & Rice Meatballs (Albondigas) – Perfect for Spanish Thanksgiving

Making delicious meatballs with fatty, flavorful beef is no great feat, but creating something as delectable using ground turkey is another story. As the old joke goes, it may be bland, but at least it’s dry. So, you’re going to need a very specialized strategy, and by “specialized strategy,” I mean some cold, leftover rice.

As these simmer in your sauce or soup, the grains of rice absorb moisture, swell up, and create a relatively tender, moist meatball. Above and beyond that, you’ll also want to look for ground turkey thigh meat (available at most of your higher-priced grocery chains).

By the way, like all meatball/meatloaf recipes, you can test your seasoning by cooking a small piece of the mixture before rolling your ball. Even though the meat hasn’t simmered in the sauce yet, at least you can see if it needs more salt. I’ll just fry up a little patty, and adjust if need be, and suggest you do the same.

I didn’t intend this recipe to be a Thanksgiving dinner alternative, but now that I think about it, these could actually work. Maybe you have a small group, or don’t like looking at a giant carcass on the table (hey, some people are weird like that), or your in-laws are Spanish, and you want to show them you can pronounce “albondigas.”  Whatever the occasion, I hope you give these a try soon. Enjoy!

Ingredients for about 20-24 small meatballs:

1 pound ground turkey thigh meat

1 packed cup cooked white long grain rice
3 cloves crushed garlic 
1/4 cup chopped Italian parsley
1 large egg

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon smoked paprika

1 teaspoon ground cumin

1/8 teaspoon cayenne

1/4 teaspoon dried oregano

1 tablespoon olive oil

For the sauce (I didn’t measure these ingredients, so these are just guesses)

2 1/2 cups prepared tomato sauce

1 cup chicken broth, plus more as needed

1 teaspoon paprika

1/3 cup crème fraiche or heavy cream

1 tablespoon sherry vinegar
2 tbsp chopped Italian parsley
salt and pepper to taste

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Chicken & Chorizo Pie

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Make Chicken & Chorizo Pie

Chicken & Chorizo Pie

A delicious flavoursome pie – comfort food at its best!

Serves 4-6

Prep time:  15 minutes (plus cooling time)

Cooking time: 1 hour 15 minutes

Ingredients

50g butter

1 onion, peeled & finely chopped

1 garlic clove, peeled & finely chopped

250g chestnut mushrooms, halved

6 skinless & boneless chicken thighs, cut into bite sized pieces

200g chorizo, sliced and halved

50g plain flour

200ml chicken stock

150ml white wine

150ml double cream

Small handful fresh parsley, chopped

Sea salt & freshly ground pepper

375g ready-rolled short crust pastry

375g ready rolled puff pastry

1 egg beaten

To serve

Seasonal vegetables

Method

1.     For the filling, melt the butter in a large frying pan on a medium heat.  Add the onion, garlic and mushrooms – fry for 5 minutes until lightly browned.

2.    Season the chicken and add to the pan with the chorizo and cook everything for 5 minutes, turning occasionally.

3.    Stir in the flour to the chicken mixture then gradually add the stock and bring to a simmer.  Cook for 2 minutes until the sauce is smooth and thick then pour in the wine and cream.  Bring to the boil and reduce to a simmer for 15 minutes.  Season generously and sprinkle with parsley.  Remove from the heat, cover and allow to cool.

4.     Preheat the oven to 190°C/Fan assisted 170°C/Gas mark 5.

5.    Roll out the short crust pastry to 4mm thick and line a 1.2 litre pie dish, leave the excess pastry hanging over the edge.  Spoon the cooled chicken mixture into the dish and brush the edge of the pastry with the beaten egg.

6.    Roll out the puff pastry to 4mm thick and large enough to cover the pie.  Place the pastry over the pie and press the edges firmly together to seal and trim neatly.  Brush the top of the pastry with the beaten egg.  Decorate with trimmings and brush with more egg to glaze.  Bake in the oven for 40-45 minutes until the pastry has puffed and is golden brown.  Serve with seasonal vegetables.  Enjoy!

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Tuscan Bean Soup – Cheer Up!

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Make Tuscan Bean Soup – Cheer Up!

Our grandparents called them the winter blues, but nowadays we know this condition as Seasonal Affective Disorder; a melancholy scientifically proven to be caused by shorter, darker days. 

Since fall and winter are full of those, we’re going to need some coping strategies, and this hearty Tuscan bean soup is one of the more effective. There’s just something about that combo of smooth, silky soup, and crunchy, crispy croutons that makes everything seem okay. 

Speaking of shorter days, this recipe is also a fantastic base for creating even more substantial weeknight meals. Things like sausage, peppers, and/or maybe a handful of greens, always works in this.

I tried a new method prepping our veggies; pureeing them instead of dicing. I thought this might save time, possibly extract more flavor, and quicken the cooking. Hey, two out of three aren’t bad! It was faster than dicing, and the soup only had to simmer for 15 minutes, but I didn’t think the flavor was quite as good as the classic diced veggies method.

Either way, this soup is delicious, and guaranteed to fog up your kitchen windows. Smiley face sold separately. I really hope you give this Tuscan bean soup a try soon. Enjoy!

Ingredients for 4 servings:

1 onion, diced

1 stalk celery, diced

1 carrot, diced

3 cloves garlic
*As stated in the post, I prefer diced veggies to the ground ones I tried in the video, and if you do go for the traditional method and cut your vegetables in small cubes, you'll have to simmer you soup for about 30 minutes, or until they are sweet and very tender.

1 tbsp olive oil

1 tbsp butter

salt to taste

freshly ground black pepper to taste

cayenne to taste

1/2 teaspoon chopped rosemary

1/2 teaspoon picked thyme leaves

2 (15-oz) cans white kidney beans aka cannellini beans

4 cups chicken broth

1/3 cup crème fraiche or heavy cream

1/2 lemon, juiced

- Garnish with fresh bread cubes fried golden in olive oil, tossed with Parmigiano Reggiano, and fresh Italian parsley.

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Mexican Chicken Stew

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Make Mexican Chicken Stew

Mexican Chicken Stew

A wonderful one-pan, mid-week supper with a delicious Mexican kick!

Serves 4

Prep time:  20 minutes

Cooking time: 25  minutes

Ingredients

1 tbsp vegetable oil

1 medium red onion, peeled & finely chopped

1 red pepper, de-seeded & chopped

1 red chilli, de-seeded & finely chopped (optional)

100g chorizo, chopped

3 garlic cloves, peeled & finely chopped

½ tsp dark brown sugar

2 tsp chipotle paste

400g chopped tomatoes

200g can of mixed beans

4 skinless chicken breasts

To serve

Grated cheese

Sour cream

Basmati Rice or Tortilla

Fresh coriander finely chopped

Method

1.    In a large pan heat the oil and then gently cook the onion, red pepper, chilli and chorizo for 5 minutes or until softened.  Add the garlic and cook for the final minute. 

2.    Now stir in the sugar and chipotle paste and then add the tomatoes and beans.

3.    Add the chicken and spoon over the sauce and allow to simmer for 20 – 25 minutes until the chicken is cooked through (add some water if the sauce becomes too dry).

4.    Remove the chicken from the pan and shred with 2 forks and stir back into the sauce.  Scatter with coriander, cheese and serve rice or tortilla and a dollop of sour cream. Enjoy!

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Bacon Cheddar and Spinach Strata – We’re Rocking the Breakfast Casserole

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Make Bacon Cheddar and Spinach Strata – We’re Rocking the Breakfast Casserole

For such a simple dish, I sure have a lot of additional info to cover regarding the construction of this beautiful bacon, cheddar, and spinach strata. First of which, is the somewhat unusual name. Whoever invented this recipe apparently thought it looked like layers of rock, known in geological circles as, “strata.”

I guess it sort of does, and probably would a lot more, if we used a deeper dish, and did more layers. Regardless, even with just one layer of filling in the middle, you’ll still be looking at a gorgeous casserole, which should thoroughly impress your brunch guests…bottomless Mimosas or no.

As I mentioned in the video, if you want something a little eggier, a little more quiche-like, just simply increase the amount of egg custard used. As long as your pan is deep enough, you could as much as double the eggs and cream in this.

Speaking of the cream, this is a very rich dish, so you may want to cut the cream with milk. In fact, many people use all milk for this, but I do enjoy the extra butterfat the cream provides. As usual, let your conscience be your guide.

Above and beyond that, this recipe just begs for personalization. I’m not sure what your favorite omelet ingredients are, but I do know they would work in this, and work really well. I hope you give this a try soon. Enjoy!

Ingredients for 12 portions:

1 pound loaf of day old bread, cubed

12 large eggs

2 1/2 cups heavy cream, milk, or any combination thereof

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

pinch cayenne

pinch nutmeg

1 pound bacon, sliced and cooked crisp

1 pound fresh spinach, wilted, and squeezed dry (or enough thawed, drained frozen spinach to cover one layer)

12 ounces extra-sharp cheddar cheese, divided (use 1/2 over the first layer of bread, 1/4 over the spinach, and the last 1/4 over the top layer of bread)

- Bake at 350 F. for 45 minutes or until set. Then broil for a minute or two to brown the top.

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Sweet Potato Muffins – The Sweet Potato Pie of Muffins

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Make Sweet Potato Muffins – The Sweet Potato Pie of Muffins

Sometimes you don’t have a good reason for not loving a certain recipe, and that’s how it is for me with sweet potato pie. It just does not do it for me, and I don’t even know what “it” is. However, I thought the same flavors could work for a holiday-inspired sweet potato muffin, and I was thrilled with the results.

These are perfect if you have leftover sweet potatoes during the holidays, but if not, totally worth cooking a few just for this easy recipe. I microwaved mine for about 6 or 7 minutes, until they were very soft, but roasting, or boiling will also work.

By the way, we’re not using sweet potatoes for our sweet potato muffin; we’re using yams, which are actually just incorrectly named orange-fleshed sweet potatoes.  So, I guess never mind.

As I mention in the video, these muffins are just a little bit of frosting away from being cupcakes. I’ve never understood the allure of mini marshmallows on a sweet potato casserole, but something tells me some “fluff” would work well on these, as well. I really hope you give them a try soon. Enjoy!

Ingredients for 24 Sweet Potato Muffins:

2 cups all-purpose flour
1 teaspoon kosher salt
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon ground ginger
pinch of freshly grated nutmeg

4 large eggs
1 1/2 cups sugar

1/2 cup light brown sugar
1 cup vegetable oil
1/4 cup melted butter
2 cups mashed sweet potato or “yams”
1 cup chopped pecans, plus more for the top
demerara sugar for the tops

- Bake for 25 minutes at 350 F. or until a wooden skewer comes out clean.

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Crispy Farro Cakes – All Killer, No Filler

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Make Crispy Farro Cakes – All Killer, No Filler

I had some crispy farro cakes at a restaurant a while back, and thought they would make for an interesting video, but when I started to research various recipes and techniques, I discovered something a little surprising; there was no such thing as a “pure” farro cake.

Every recipe I came across had some type of filler used to help bind the mixture together. I didn’t really understand this, until I proceeded to make a batch using nothing but cooked and cooled farro. They completely fell apart in the pan, and I ended up with something more like crispy fried rice. Not a bad thing by any means, but not farro cakes.

After a few more experiments, I discovered that by using a little egg, and a touch of finely grated Parmigiano Reggiano cheese, I was able to make it work with no non-ancient grain additions. The whole key is the crust. By letting the first side cook until a well-browned, crispy surface forms, the cakes develop enough structure to make the flip possible.

One thing I failed to mention in the clip; you should check your mixture for seasoning before frying the cakes. I used a good amount of salt when I cooked my farro, but you should still taste and adjust.

And while these were great with the crème fraiche and golden trout roe, there are so many ways these could be otherwise used. As usual, I’ll be lurking on Twitter and Instagram to see what you come up with, so fair warning. I really hope you give these a try soon. Enjoy!

Ingredients for about 6 farro cakes:

1 cup farro, not rinsed

3 cups water

1 tablespoon kosher salt

2 springs thyme

3 garlic cloves, finely minced or crushed

1/2 cup finely diced onion

- simmer covered about 45 minutes until very tender, drain well, but DO NOT rinse

Then add:

1/4 cup finely diced red bell pepper

1/2 teaspoon freshly ground black pepper

1 ounce (about a 2-inch square piece) freshly grated Parmigiano Reggiano (if you use real Parmigiano Reggiano, and grate it on a microplane, you’ll get about 3/4 of a cup)

1 large egg

pinch cayenne

salt and pepper to taste
1/4 cup olive oil for frying

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Gingersnap Cookies – Hot, Hot, Sweet

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Make Gingersnap Cookies – Hot, Hot, Sweet

I always tell people I’m not a cookie eater, but I guess that depends on the cookie, since when it comes to these gingersnaps, I can’t get enough. As soon as these cool, I chain-eat them until they’re gone; but that’s not my fault. I blame the amazing spicy-sweet flavor, and irresistible texture.

Speaking of irresistible texture, I’ve got some homework for you. You’re going to have to make batches of these to find out your own optimum baking time. I know, it’s hard work, but you need to somehow find a way. 

Depending on the exact size of your dough balls, and how crispy, or chewy, you want these, the baking times will vary from 10 to 15 minutes. As far as ingredients go, the crystalized ginger is technically optional, but not too hard to find (check the bulk section), and it really gives the cookies that extra kick of ginger flavor and heat. 

Obviously, you can also adjust the spices to suit your tastes, but don’t make these too mild. They’re called “snaps” for reasons other than their texture. I really hope you give these a try soon. Enjoy!

Ingredients for about 50 to 60 cookies (depending on size):

2 cups plus 2 tablespoons all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon fine salt

2 teaspoons ground ginger

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground black pepper

1/8 teaspoon cayenne

12 tablespoons room temp unsalted butter

2/3 cup white sugar

1/3 cup finely chopped candied ginger

1/4 cup molasses

1/2 teaspoon vanilla extract

1 large egg, beaten
- Bake at 350 F. for 10 to 15 minutes, depending on desired texture.

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bolo de abóbora // pumpkin cake

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Make bolo de abóbora // pumpkin cake

uma tarde livre. amigos à volta da mesa. e um bolo para partilhar. foi mesmo para partilhar o momento. acabado de fazer. ainda quente. porque dias assim sabem sempre melhor. no conforto de casa. quando o outono la fora é agreste. em dias que até cai granizo. mas que umas fatias de bolo fazem esquecer.

a free afternoon. friends around the table. and a cake to share. to share the moment with them. just out of the oven. still warm. because in days like these always feels better. at the comfort home. when the autumn outdoors is fierce. in days where it hails. but nothing that a few slices of cake won't make up for.

bolo de abóbora

faz 1

300 g abóbora, descascada, sem sementes e cortada em cubos

80 g manteiga sem sal, à temperatura ambiente

150 g açúcar

2 ovos

1 c. chá canela em pó

1 c. chá noz-moscada, ralada na hora

3 claras, batidas em castelo

150 g farinha

1 c. chá fermento em pó

Cozer a abóbora numa panela em água a ferver durante 15 minutos até estar tenra. Retirar do lume, escorrer a água e triturar com a varinha mágica, até ficar com a consistência de puré.

Numa taça bater muito bem a manteiga. Depois junta-se o açúcar e continuar a bater por 10 minutos até estar leve e fofo. Adicionar os dois ovos e bater mais uns minutos até estar tudo bem envolvido. Adicionar à mistura o puré de abóbora, a canela e a noz-moscada. Adicionar então aos poucos e poucos as claras batidas em castelo e depois envolve-se a farinha e o fermento aos poucos, também.

Levar a cozer a forno previamente aquecido a 180ºC durante 45 minutos a 1 hora, numa forma untada de manteiga e farinha, ou até quando se espetar um palito e sair limpo.

pumpkin cake

makes 1

300 g pumpkin, chopped, peeled and seedless

80 g unsalted butter, at room temperature

150 g sugar

2 eggs

1 tsp. ground cinnamon

1 tsp. freshly ground nutmeg

3 egg whites, whipped

150 g plain four

1 tsp. baking powder

Boil the pumpkin in a saucepan of boiling water for 15 minutes until tender. Remove from heat, drain and grind with a hand blender, until reaches a puree consistency.

In a bowl start by beating the butter really well. Then add the sugar and keep beating for another 10 minutes until light and fluffy. Add the two eggs and keep beating until everything is well involved. Add the pumpkin puree, cinnamon and nutmeg. Carefully involve the whipped egg whites and then gradually involve the flour and baking powder.

Finally pour the batter into cake pan previously greased with butter and flour and bake in a pre-heated oven at 175ºC for 45 minutes to an hour, or until a stick comes out clean

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