chicken salad recipe by Michael Chiarello that uses up some of
alf.
Copyright 2010 Michael Chiarello. Recipe provided by Chef Michael Chiarello - June 2010.
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Copyright 2010 Michael Chiarello. Recipe provided by Chef Michael Chiarello - June 2010.
tove.
Copyright 2010 Michael Chiarello. Recipe provided by Chef Michael Chiarello - June 2010.
njoy.
Copyright 2010 Michael Chiarello. Recipe provided by Chef Michael Chiarello - June 2010.
Preheat the oven to 450\u00b0F. Line a baking sheet with aluminum foil. Coat the bell peppers lightly with olive oil and place on the baking sheet. Bake, turning every 10 to 15 minutes, until the peppers are blistered all over, about 30 minutes total. Transfer the peppers to a bowl and cover with plastic wrap so they steam as they cool. Peel the peppers and remove the stems, seeds, and ribs; avoid the temptation to rinse the peppers, which would wash away flavor. You should have about 4 cups.
Heat the 2 tablespoons olive oil in a small ...
Heat the olive oil in a large non-reactive pot over moderate heat.
Add the onion and saute until translucent, about 8 minutes.
Add the parsley and garlic and cook briefly to release their fragrance.
Add the tomatoes, basil, and salt.
Simmer briskly until reduced to a sauce like consistency, stirring occasionally so nothing sticks to the bottom of the pan.
The timing will depend on the ripeness and meatiness of your tomatoes and the size of your pot.
If the sauce thickens too much before the flavors have developed, add a ...
Preheat oven to 275 degrees F.
Combine first 9 ingredients in a food processor.
Can also be mixed by hand in a bowl, but make sure to combine well.
If necessary, trim fat from top of pork, leaving a 1/8-inch thick layer of fat.
Spread Roasted Garlic Rub all over pork and inside any cavities, concentrating on boned side.
Put pork, fat side up, in a roasting pan and roast in middle of oven 6 to 8 hours.
Transfer roast to cutting board and let stand 15 minutes. Pull shreds apart with tongs into chunks.
Serve.
Put the vinegar, lemon juice, garlic, egg yolk, mustard, Worcestershire sauce, anchovies, and pepper in a blender and blend until well mixed.
With the machine running, add the olive oil, at first by drops and then, as the mixture emulsifies, in a thin, steady stream until all the oil is incorporated.
Pulse in 3/4 of the Gorgonzola and the Parmesan. Scrape into a bowl. Fold in the remaining Gorgonzola. Cover, and refrigerate until needed. You should have about 1 1/3 cups. (The dressing keeps, refrigerated, for 2 to 3 days.)
Place the ...
Preheat the oven to 350 degrees F.
Ready a baking sheet and spread the walnuts on in a single layer, then place in the oven and toast until fragrant and lightly browned, about 10 minutes.
Remove from oven and let cool, then chop coarsely.
In a small skillet over medium high temperature, heat 2 tablespoons of the olive oil then add the garlic and saute until lightly golden.
Transfer the garlic into a food processor or mortar and add the basil leaves and toasted walnuts, then process or grind until minced well.
Add the ricotta, ...
Sift together the flour, baking powder and salt. Set aside.
In the bowl of a kitchen aid fitted with paddle attachment, cream together the butter and crystal sugar until light and fluffy. Add brown sugar while mixing.
Add the eggs, four mixture and anise seeds. Beat on low just until the dough begins to come together.
Add the almonds and mix just until distributed.
Do not overwork.
On a floured board, shape the dough into a log, flatten, put on a baking sheet and chill for 2 hours to allow the dough to relax.
Preheat the ...
Preheat the oven to 350 degrees F.
Slice the garlic cloves very thin.
Place sheets of parchment paper on a baking sheet, then place the sliced garlic between the sheets.
Bake at 350 degrees F until the garlic slices are dry, about 15 minutes.
Remove baking sheet from oven and allow garlic to cool.
Transfer the cooled garlic to a grinder, then add the salt, peppercorns, mustard powder, and chili powder, and grind all into a powder.
Serve over popcorn, added to potato chips, or as a dry rub on meats and seafood.
Put tuna in a food processor and pulse to break up the fish.
With the machine running, add the lemon juice, soy sauce and balsamic vinegar.
Add butter and blend until smooth, then scrape down the sides, season to taste with salt and pepper and blend again.
Check the seasoning, then add the heavy cream and pulse to blend. Be careful not to over-blend once the cream is added or the mixture may break.
Serve at room temperature, or cover and refrigerate. If refrigerated, return the spuma to room temperature before serving.
Mold the beef, oregano, and onion into tiny meatballs.
Add to the broth until some rise to the surface.
Add the orzo.
Cook until tender.
Buen Provecho!
Read this recipe all the way through before beginning, get your spices and equipment (skillet, plate, blender, alternate method grinder, and storing container) ready.
In a small, heavy skillet over medium heat, toast the fennel, coriander, and peppercorns.
Watch carefully, because when the fennel turns a light brown you're going to work quickly: turn on the hood exhaust fan on your stove, then add the red pepper flakes and stir well for 30 seconds.
Turn the mixture onto a plate to cool.
When cool, place mixture in a blender ...
Bring a large pot of salted water to a boil over high heat.
Meanwhile, unroll the pancetta.
Cut it into 1-inch long chunks and then slice each chunk thinly across the grain.
Heat the olive oil in a large skillet over moderately low heat.
Add the pancetta and cook it until it renders some of its fat, about 5 minutes; do not allow it to crisp.
Add the onion and cook until soft, about 10 minutes.
While the onion is cooking, add the pasta to the boiling water.
Add the red pepper flakes and parsley to the onion mixture and ...
Corn goes into the bottom of the bowl, then the arugula and oregano on top of that, salt and pepper over that. You can now wrap with cling wrap and stuff into the 'fridge for quite a few hours without damage.
Make the dressing: Clean the shallot and the citrus, and cut off the stem ends and any nasty bits.
Juice one lemon and one orange, and add juice to a blender.
Chop the other citrus (remove the pits, leave the skin on!) into chunks and toss into blender.
Chop the shallot, and add that to the blender.
Pulse to start, then ...
Preheat the oven to 300 degree F.
Spray a standard 12 cup muffin pan with nonstick cooking spray. line the cups with paper liners and spray liner with cooking spray. Dust each mold with cocoa powder, tapping out the excess.
Combine the butter and cream in small saucepan over medium-high heat. Thinly shave 5 ounces of the chocolate with a large knife and put the chocolate into a medium heatproof bowl. When the cream mixture comes to a simmer, pour it over the chocolate and mix gently to incorporate the ingredients.
In a medium bowl, ...
Cut the tenderloin in half crosswise, coat each half liberally with the fennel spice rub.
Next heat a saute pan to medium high, add a couple of tablespoons of oil to coat the pan bottom and sear the tenderloins well.
Put the pan in a 400 degree oven for 12-15 minutes.
Remove pan when tenderloin is done (it should be pink- medium rare) and let the meat rest on your cutting board for 10 minutes.
Take your pan with all the gunk on the bottom, put it on high heat, add about a half cup of white wine and scrape while the wine is boiling ...
Heat the olive oil in a large saute pan over medium heat until hot; add the onions and a pinch of salt and pepper; reduce the heat to medium-low and cook for about 1 minute; add the sage and cook until the onions cease throwing off water, about 3 minutes; add the water, cover, and cook until the onions are very tender, about 10 minutes; uncover and saute until the onions are very soft and the pan is dry again, about 2 minutes; season well with salt and pepper.
Preheat the oven to 275 degrees fahrenheit; peel back the pork skin and spread ...