Dollars to Donuts posts Tagged ‘good-bye to the same old’

Mozzarella and Orecchiette Toss

Posted by Dawn Welch

mozzarellaorecchiettePrep time: 10 min
Cook time: 22 min

If your kids are like mine, they would eat pasta every night of the week — and for lunch, too! That’s why I know this meal will be a hit with your whole family. My kids go bananas because they’re getting pasta, and I’m happy because they’re getting some veggies and protein from the olives. (Fred, well, he’s just a happy guy in general.) Because it’s as delicious warm as it is at room temperature, the dish is a real winner for picnics and barbecues.

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Tomato Sauce
1 1/2 pounds ripe tomatoes, cored and chopped into 1⁄2″ cubes
1 sweet onion (such as Vidalia), finely chopped
1/2 orange, red, or yellow bell pepper, seeded and ribbed and finely chopped
1 garlic clove, finely chopped
1 jalapeño pepper (or less to taste), seeded and ribbed
1⁄ tablespoon finely chopped basil, cilantro, and/or oregano
2 tablespoons white wine vinegar or fresh lime juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons tomato paste (optional)

Pasta
1 tablespoon + 1⁄4 teaspoon salt
1 pound orecchiette pasta
2 tablespoons olive oil
8 ounces fresh mozzarella, cut into 1⁄2″ cubes
1⁄2 cup sliced black olives (preferably the oil-cured kind)
Finely chopped fresh basil or oregano (optional)

Make the tomato sauce. Combine the tomatoes, onion, bell pepper, garlic, jalapeño pepper, herbs, vinegar or lime juice, salt, and pepper in a large bowl. If you want your sauce to have a smoother texture, add the optional tomato paste.

Boil the pasta. Bring a large pot of water to a boil with 1 tablespoon of salt. Add the pasta and the olive oil and cook until the pasta is al dente. Drain, reserving 1⁄4 cup of the pasta cooking water.

Toss it all together. Place the orecchiette in a large serving bowl and add the warmed sauce. Toss to combine, then add the mozzarella, olives, and herbs (if using), and the remaining 1⁄4 teaspoon salt. Toss a couple of times so that the mozzarella gets a little melty (you can add a few tablespoons of the reserved pasta cooking water to make the pasta saucier or get the cheese to melt a little more). Serve right away or at room temperature.

D2D
Pasta is amazing for breakfast! Microwave leftover cooked pasta from the night before with some butter and a touch of olive oil. Top with a fried or poached egg, and if you’re really feeling decadent, some crumbled bacon.

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Coriander Sugar-Rubbed Salmon

Posted by Dawn Welch

coriandersugarsalmonThe way commercial fishermen freeze salmon these days is nothing short of a miracle. If I put 2 cooked fillets in front of you, one that was fresh and one that was frozen, I’d bet you’d have a hard time telling which was which! There is absolutely no crime in buying frozen fish, especially when it’s so convenient to have in the freezer (defrost in a bowl of cool water in about 30 minutes; replenish the cool water every 10 minutes). So good for you, and such a great value.

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Ingredients
11⁄2 tablespoons coriander seeds
11⁄2 tablespoons cumin seeds
1 teaspoon black peppercorns
1 tablespoon fennel seeds
3 tablespoons dark brown sugar
1 teaspoon salt
4 salmon fillets (6 ounces each, 1″–11⁄2″ thick)
1 teaspoon canola oil

Make the coriander rub. Toast the coriander, cumin, and peppercorns in a skillet over medium-high heat for 2 minutes, stirring often. Add the fennel seeds and continue to toast until fragrant and the cumin seeds brown, an additional 1 to 2 minutes. Transfer the spices to a rimmed sheet pan or plate to cool, and then place in a coffee grinder along with the sugar and salt and pulverize it to a fine powder. Transfer 2 tablespoons to a wide, shallow dish. (The rest can be stored in an airtight container or jar placed in a cool, dark spot for up to 1 month.)

Prep the salmon. Place the salmon on your work surface and feel for pinbones, using tweezers to remove any you find. Holding the salmon on the skin side, press the top into the spiced sugar, making sure the top is evenly coated, then set it on a large plate. Repeat with the remaining fillets, and then cover the plate with plastic wrap and refrigerate for at least 1 hour or preferably overnight.

Roast the salmon. Adjust 1 oven rack to the upper position and 1 to the middle position. Heat the oven to 400°F. Line a rimmed baking sheet with foil and lightly grease the foil with the oil. Place the salmon skin-side down on the foil and roast on the middle rack until the fillets are cooked on the outside but still quite pink in the middle, 5 to 7 minutes. Turn the broiler on, move the salmon to the top rack, and broil until the sugar just starts to bubble, 1 to 2 minutes (watch your salmon carefully, as broiler intensity varies and the sugar can quickly burn). Remove from the oven and transfer the salmon (with or without the skin) to individual plates. Serve immediately.

D2D
There’s a lot to be said for slowing down and being friendly with your butcher or fish counter person. let them know what you like to cook and eat. once they start recognizing you as a regular, they’ll be happy to let you know when good products come in at good values.

D2D
Many fishermen sell their daily catch at remarkable savings. On weekends, make a trip to wherever fishermen hang out—a seaside pier or lakefront dock—to score the freshest fish at the best prices. Make sure they have gutted and scaled the fish if possible, unless you simply love those tasks yourself!

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Lamb Vindaloo

Posted by Dawn Welch

Made with warm and rich spices such as paprika, cinnamon, cloves, garlic, and ginger without even a trace of curry powder, this is a great introduction to Indian cuisine. It uses lamb stew meat, which is far less costly than more tender cuts such as leg and loin chops, and the low-slow cooking makes it both tasty and toothsome. It does have a kick to it, so for a milder vindaloo, just use less cayenne. This is excellent with steamed basmati rice, pita bread, or boiled potatoes.

Ingredients
1 tablespoon paprika
1 1⁄2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon cayenne
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground mustard
1⁄2 teaspoon freshly ground black pepper
1⁄8 teaspoon ground cloves
6 tablespoons red wine vinegar
10 large garlic cloves, finely minced or pressed through a garlic press
1 1⁄2 teaspoons salt
2 pounds lamb stew meat, cut into 1″ to 1 1⁄2-” cubes
3 tablespoons canola oil
3 yellow onions, thinly sliced
1 tablespoon grated fresh ginger
1 can (14 ounces) diced tomatoes, drained
1⁄2 teaspoon sugar
3 tablespoons chopped fresh cilantro leaves

Marinate the lamb. Combine the paprika, cumin, turmeric, cayenne, cinnamon, mustard, pepper, and cloves in a small bowl and stir to mix well. In a large bowl, whisk together 3 tablespoons of the vinegar, half of the garlic, 1 tablespoon of the spice mixture (set the rest aside for making the stew), and 1 teaspoon of the salt to a large bowl and stir to form a paste. Add the lamb and toss well to coat. Set aside at room temperature while preparing the rest of the stew.

Stew the lamb. Heat the oil in a Dutch oven or large pot over high heat until shimmering. Add the onions and cook until lightly browned, about 10 minutes, stirring often. Reduce the heat to medium and add the ginger, the remaining garlic, and the remaining spice mixture and cook until fragrant, about 1 minute. Add the tomatoes and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Mix in the lamb and its marinade and cook until the meat begins to release some of its moisture, 8 to 10 minutes. Stir in the sugar, the remaining 3 tablespoons vinegar, the remaining 1⁄2 teaspoon salt, and 1 1⁄2 cups water and stir well. Increase the heat to high and bring to a boil, then reduce the heat to medium, cover partially, and simmer, stirring occasionally, until the lamb is tender, 1 1⁄4 to 1 1⁄2 hours. Serve sprinkled with cilantro.

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Ritzy Frittata

Posted by Dawn Welch

If you don’t have an oven-safe nonstick skillet, you can use your regular skillet and wrap the handle in a protective triple layer of aluminum foil.

Ingredients
3 tablespoons unsalted butter
1/2 small yellow onion, finely chopped
4 teaspoons finely chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, finely minced or pressed through a garlic press
1/2 cup finely chopped fresh spinach
4 large eggs
2 tablespoons half-and-half, whole milk, or reduced-fat milk
1/4 cup crumbled feta cheese
5 Ritz crackers, crushed into coarse crumbs
1/4 cup finely grated Parmesan cheese

Sauté the onions. Melt 1 tablespoon of butter in a medium oven-safe nonstick skillet over medium-high heat. Add the onions, thyme, half of the salt, and the pepper and cook until the onions just start browning, about 4 minutes, stirring often. Mix in the garlic and cook until fragrant, about 1 minute. Stir in the spinach and set aside while you prepare the eggs.

Whisk the eggs. Position an oven rack 6 inches from the heating element and heat the broiler to high. In a medium bowl whisk the eggs with the half-and-half and remaining salt. Stir in the cooled onion-spinach mixture. Wipe the skillet out with a paper towel and set it back on the cooktop.

Make the frittata. Melt 1 tablespoon of butter in the skillet over medium-high heat. Add the egg mixture and stir the eggs around in the pan just until the edges start to set, then stop stirring. Cover the pan and let the omelet cook until its surface is semi-dry looking, 1 to 2 minutes. Evenly sprinkle the feta over the frittata and the sprinkle the cracker crumbs over the feta. Sprinkle the Parmesan over the crackers and broil until the cheese is melted and the crackers are toasted, 1 to 2 minutes. Serve on a large platter cut into wedges.

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Brown Sugar Rock Chicken

Posted by Dawn Welch

brownsugarrockchickenThis brown sugar–brined chicken has been in the Rock’s menu for 15 years. The brine uses pantry ingredients such as brown sugar, salt, and dried herbs, so it’s easy to throw together in the morning or even the night before you plan to serve it. That way, all you need to do before dinner is bake it.

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Ingredients
1 cup (or 1⁄2 cup table salt) + 1 teaspoon kosher salt
11⁄2 cups dark brown sugar
1 yellow onion, quartered
4 garlic cloves, smashed
6 bay leaves
6 whole black peppercorns
2 pounds bone-in, skin-on chicken breasts, legs, or thighs
2 fennel bulbs, fronds and stalks removed, cored, and sliced into 1⁄2″-thick wedges
1 red onion, halved and sliced into 1⁄2″-thick wedges
3 tablespoons olive oil
1⁄2 teaspoon freshly ground black pepper

Brine the chicken. Bring 2 cups of water to a boil in a large pot. Stir in 1 cup of salt and the brown sugar until dissolved, and turn off the heat. Let the mixture cool for 15 minutes before adding 12 cups of cold water, the yellow onion, garlic, and spices. Divide the mixture and chicken between 2 gallon-size resealable plastic bags and refrigerate for at least 8 hours or up to 24 hours.

Bake the chicken. Heat the oven to 350°F. Toss the fennel and red onion with 2 tablespoons of olive oil, 1⁄2 teaspoon of salt, and 1⁄4 teaspoon of pepper in a 3-quart baking dish. Drain the chicken and pat dry with paper towels. Place the chicken pieces skin-side up on top of the vegetables, brush with the remaining oil, and sprinkle with the remaining salt and pepper. Roast until the chicken skin is crisp and golden, and the chicken is completely cooked through, stirring the vegetables halfway through cooking, 50 minutes to 1 hour. Remove the chicken from the oven and adjust the oven rack to the upper-middle position. Transfer the vegetables to a bowl and set aside. Heat the broiler to high and broil the chicken until the skin is crisp, 1 to 2 minutes (watch the chicken carefully, as broiler intensity varies). Divide the chicken among plates and serve the vegetables on the side.

Shop Smart
If you’re not into fennel, then substitute any other sliced vegetable, such as potatoes, carrots, rutabagas, parsnips, or even Brussels sprouts.

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Chops au Poivre and Herbed Spaetzle

Posted by Dawn Welch

chopsaupoivreIn Germany, spaetzle is as popular as French fries, eaten with just about anything. When I started cooking spaetzle at the Cafe, people went so crazy for it that I had to start making extra batches to freeze because diners were stopping in and buying the uncooked spaetzle right off me so they could cook it up themselves at home for dinner! If only they knew how easy they are to make, based on simple pantry ingredients and some fresh herbs. They really class up a simple dish of pork chops, though!

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Chops
4 bone-in pork chops (6 ounces each, 1⁄2″ thick)
1⁄2 teaspoon salt
1⁄4 cup coarsely ground black pepper
2 teaspoons canola oil

Spaetzle
4 cups all-purpose flour
3 large eggs
1 cup low-fat or whole milk
2 teaspoons lemon juice (optional)
1⁄4 teaspoon salt
All-purpose flour
3 tablespoons unsalted butter at room temperature
1 tablespoon finely chopped tender herbs (such as basil, chives, or tarragon)

Season the chops. To prevent the pork chops from curling as they cook, make 2 or 3 small, vertical cuts into the fat and silver skin surrounding the meat on each chop. Season the chops with the salt. Place the pepper on a plate and shake the plate a little to evenly disperse it in a single layer. Dip one side of each chop in the pepper, then place the chop on a plate. Cover with plastic wrap and refrigerate.

Make the spaetzle. Place the flour in a large bowl and make a well in the center. Whisk the eggs, milk, lemon juice (if using), and salt together in a small bowl and pour into the well. Combine using a wooden spoon to create a dough. Generously flour a sheet pan. Break off pieces of dough (about 1⁄3-cup knobs), roll into a 1⁄4″-thick rope, flatten slightly, and cut into 1⁄4″-long pieces. Repeat with the remaining dough.

Boil the spaetzle. Bring a large pot of salted water to a boil. Boil the spaetzle until cooked all the way through, 10 to 15 minutes, and then drain in a colander and rinse under cold water. Line a sheet pan with paper towels and place the spaetzle on it to drain for a few minutes before cooking or freezing (if freezing the spaetzle, leave it on the sheet pan and freeze for 1 hour, then transfer to a few quart-size resealable freezer bags for up to 3 months).

Cook the pork chops. While the spaetzle boils, start the chops. Heat a large skillet (preferably cast iron) over medium-high heat for 1 minute. Add the oil and then the pork chops, pepper-side down. Cover and cook the chops until the pepper is browned, 3 to 4 minutes. Reduce the heat to medium, turn the chops over, and continue cooking until the chops are cooked through, an additional 3 to 4 minutes. Transfer to a platter to rest.

Brown the spaetzle. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add enough spaetzle to fill the pan in a single layer (you will need to brown them in batches) and cook, stirring occasionally, until browned on all sides, about 4 minutes. Repeat with another tablespoon of butter and the remaining spaetzle. Transfer the spaetzle to a serving bowl and toss with the remaining butter and herbs and add a pinch of salt if needed. Serve with the chops.

D2D
Avoid small bottles of spices if you can and instead buy spices in bulk at ethnic markets, health-food stores, or warehouse stores for big savings—often up to 50 cents per ounce. that said, buy your bulk spices with caution—it doesn’t pay to purchase a big bag of ground turmeric if you barely ever use it. remember, dried, whole spices only stay fresh for about 1 year, while ground spices give you even less wiggle room at 6 months. so when it comes to spices, just buy what you will honestly use (peppercorns, dried oregano, cinnamon, whole nutmeg, etc.) in bulk—or better yet, divvy up your booty with friends so everyone can take advantage of a manageable amount of fresh spices at a fraction of the cost.

D2D
If you like to try out new wines,
a great idea is to mix and
match different kinds of wine
to create a customized 12-pack
case. Most wine shops offer a
by-the-case discount, which
comes in especially handy for

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Maple-Balsamic Chops with Glazed Carrots

Posted by Dawn Welch

maplebalsamicchopsCast-iron skillets are made to last a lifetime — I’ll take one over an expensive stainless steel frying pan any day. I’ve been using mine for years, and instead of showing its wear and tear, it only gets better with time. Tag sale finds are often already broken-in and seasoned.

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Ingredients
3 tablespoons + 21⁄4 teaspoons table salt
3 tablespoons light brown sugar
3 garlic cloves, crushed
4 bone-in pork chops (6 ounces each, 1⁄2″ thick)
1 pound carrots, trimmed, peeled, and cut on the diagonal into 1⁄4″ slices, or 1 pound baby carrots
1⁄2 teaspoon freshly ground black pepper
1 tablespoon canola oil
1⁄4 cup balsamic vinegar
1⁄4 cup maple syrup
11⁄2 tablespoons Dijon mustard
2 pods star anise or 1 cinnamon stick

Brine the chops. Dissolve 3 tablespoons of salt and the sugar in 2 cups of warm water in a large bowl. Add the garlic, 2 cups cold water, and the pork chops. Refrigerate for 30 minutes or up to 1 hour.

Parboil the carrots. Meanwhile, bring 2 quarts of water to a boil in a large saucepan over high heat. Add 2 teaspoons of salt and the carrots and cook until the carrots are barely tender, 3 to 4 minutes. Drain and rinse under cold water to stop the cooking. Drain again.

Sear the chops. Remove the chops from the brine (discard the remaining brine), rinse under cold water, and pat dry with paper towels. Season the chops on all sides with the pepper. Heat the oil in a large, nonstick skillet or cast-iron skillet over medium-high heat. Add the pork chops and cook until browned on both sides and cooked through, about 5 minutes total. Transfer to a large plate.

Glaze the chops and carrots. Whisk the balsamic vinegar, maple syrup, mustard, and the remaining 1⁄4 teaspoon salt together in a small bowl. Pour the mixture into the skillet, add the star anise or cinnamon, and cook over medium-high heat, scraping the pan bottom with a wooden spoon to loosen the browned bits, until a thick, syrupy glaze forms, about 3 minutes. Return the pork chops and any accumulated juices to the pan and turn each chop to coat with the glaze, then transfer the chops to a clean plate. Add the carrots to the pan and cook, stirring occasionally, just until heated through, 2 to 3 minutes. Serve the chops with carrots spooned alongside.

Cook Smart
Real maple syrup is not cheap, so if you don’t have any for the glaze, make a quick brown sugar syrup by bringing 5 tablespoons of dark brown sugar to a boil with 1⁄4 cup of water.

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