Jamison’s favorite. He’s making it for Lisa’s birthday. From his former chef/partner Nicolaus Balla. As published in Food & Wine.
– Jamison Wiggins
Tag Archives: Recipe Detours
Marinated Skirt Steak
1 lb. skirt steak for 2 generous servings
Cut the steak into two crosswise pieces. Marinate in S&F carne asada sauce overnight in a large plastic zip-loc bag. When ready to cook take the steaks out of the marinade and pat dry. Discard the sauce and bag.
In a large non-stick skillet brown the steaks on both sides for 2-3 minutes depending on thickness until pink in the middle. Remove steaks to a cutting board. Slice pre-roasted bell peppers and put them in the same skillet without cleaning it and heat the peppers. Slice the steak against the grain and serve with rice and the roasted peppers.
Osso Buco
Braised Veal Shanks
Preheat oven to 375 degrees.
5-6 veal shanks, 2″ thick, towel dried.
A shallow dish of flour to dredge.
2 carrots, 3 celery stalks, 2 leeks, 1 onion, coarsely chopped
1 large orange, peeled and sectioned
3 tbs. tomato paste
1 cup dry white wine
3 cups chicken stock, olive oil
4 cloves fresh garlic, mashed
1 tsp. thyme
1/4 tsp. ground cloves
ground black pepper to taste
sea salt to taste
In a large stock pot, dredge veal shanks in flour on all sides, shake off excess flour. Brown flour-dredged veal shanks in olive oil on all sides. Set aside in bowl.
Brown carrots, onion, celery. Add the tomato paste and after browning it up in the middle of the pot, stir into the veggies. Add the white wine and boil to 1/3 reduction.
Add back the veal shanks. Add the orange sections and leeks. Stir. Season with the cloves, mashed garlic, thyme, ground black pepper, salt. Add the chicken stock and bring to boil. Cover.
Bake in oven for 1 1/2 hours. Uncover. Bake for another 1/2 – 1 hour until sauce thickens.
Serve with horseradish mashed potatoes.
Linguine with Clam Sauce
Little Necks Nectar – Northampton Kitchen
Serves 4. Figure 1 dozen little necks per person.
In a bowl or glass container, add the following:
A generous half cup of olive oil
1 tsp. ground black pepper
1/2 tsp. red pepper flakes
6 cloves of garlic (3 chopped, 3 mashed)
1/2 cup chopped parsley
3 tbs. UNsalted butter
In a deep stock pot, heat 3 tbs. vegetable oil. Add 4 dozen cleaned little neck clams. Cover on high heat until clams start to open and release their juices, 4-5 minutes.
Add above sauce ingredients, stir and cover for another 3-5 minutes until all clams have opened and sauce is heated.
Concurrently prepare enough linguine to serve 4.
Ladle clams and sauce over the pasta.
Have a crusty bread on hand to sop up extra sauce.
We use a lot of garlic, you can use less. Never use salted butter. Clams have enough. The star is the sauce, finished by the nectar of the little necks.
Radicchio Anchovy Braise
Best side dish I’ve made in a while. Serves 2.
In a non-stick fry pan, heat oil from jar of Sicilian anchovies. Add wedges of a fresh radicchio and brown. Add 6-7 of the Sicilian anchovy fillets from the jar, minced. Pour in 1/2 cup chicken broth, bring to boil. Cover and simmer for 8 minutes.
Add another cup chicken broth and 1 cup fresh pasta. Cover and boil 2-3 minutes. Stir to make sure pasta is separated. When pasta is cooked and tender, uncover and heat for another 2 minutes. Serve pasta and braised radicchio and broth in large bowls.
Drizzle with balsamic vinegar. Garnish with anchovy fillets to taste and grated parmesan/romano cheese. Should be brothy and anchovy taste subtle.
Transition Kitchen
Leaving the country kitchen for a city range.
It’ll be fun to cook again.
Soon. I hope.
If I can just find those pots and pans.
Delectable Haddock
Serves 2.
Filet of freshest haddock, skin on. If large, cut into two pieces. Drizzle olive oil on the bottom of an oval pan and place fish on top, skin side down. Top with panko or bread crumbs, drizzle more olive oil, add a few pats of butter. Place thin slices of lemon on top.
Preheat oven to 200 degrees. Cook at 200 degrees for 45 minutes. Turn oven off until ready to serve.
Before serving, remove the lemon slices and set aside. Turn oven to broil. Place fish under the broiler on highest rack until golden brown on top.
Use a spatula to serve, keeping fish together and leaving skin in the pan. Garnish with lemon slices. Great with rice and peas.
Potages d’Octobre
These soups are rich and fragrant, meant for sipping from a small glass.
Potato Turnip Leek Soup
Peel and cut into small chunks:
4 medium Yukon Gold potatoes
1 medium turnip
Put into large saucepan, cover with water and season with cracked black pepper. Bring to boil and then simmer until tender. Drain in a colander and bring to room temperature.
Meanwhile, preheat oven to 400 degrees. Trim and clean 3 leeks. Cut lengthwise and put on cookie sheet, cut side down. Drizzle with olive oil, sprinkle with sea salt, garlic powder and roast for 20 minutes. Remove from oven. Let cool to room temperature. Chop into small pieces.
When everything is cool, put half the potatoes, turnips, leeks into a blender with 1 cup chicken or vegetable broth and 1 teaspoon horseradish. Pulse until smooth.
Pour into a refrigerator container.
Blend the other half of the potatoes, turnips, another cup broth and teaspoon horseradish until smooth. Pour into same container. Add the other half of the leeks (not blended, just chopped) and stir. Refrigerate until ready to heat and eat. Garnish with chives.
Red Cabbage Apple Soup
Shred one medium red cabbage with tender pieces only. Chop one sweet yellow onion. Julienne one small orange bell pepper.
In a stock pot, heat 1 tbs. each canola oil and butter and add the chopped onion. Cook until translucent. Season with 1/2 teaspoon cardamom, 1/2 teaspoon ground ginger, 1/4 teaspoon cloves, 1 1/2 teaspoon cinnamon, 1/2 teaspoon cayenne, 2 tbs. sesame seeds, 1 tbs. garlic powder. Stir and blend.
Add the shredded cabbage and bell pepper and cook until cabbage is wilted, tender. Season with salt to taste and add 1 tbs. maple syrup. Stir. Add 4 cups water. Bring to boil. Cover. Simmer 30 minutes.
After 30 minutes, peel, core and slice 4 tart apples. Add to the stock. Bring to boil. Cover and simmer for 30 minutes. Uncover for 15 minutes or longer to thicken. Remove from heat and cool. Stir in 1 cup non-fat plain yogurt.
Recipe Detours 