The Husband Cooks - Lamb Vindaloo

It's always a happy day when my husband and number one cooking partner wants to take the lead on a special weekend meal. Inevitably, despite my attempts to steer him towards my favorites (pasta and seafood), he'll gravitate towards some variation of meat and potatoes in a sauce. This is how he got his lovable nickname, the "Stew Father." 

Now I have nothing against Stew (did you read my rant on Chicken Breast?), but it's also not my idea of an exciting weekend dinner. Unless of course it's Eric Ripert's Beef Bourguignon. So you can imagine my delight when I found out that Mr.'s Meat and Potato dish was to take the form of our favorite Indian take out meal - super spicy Lamb Vindaloo. A little research on his part turned up a very straightforward recipe from BBC Food. To my surprise, none of the ingredients that were called for were particularly exotic, and most well-stocked pantries would have all the spices required - we didn't have to purchase anything extra but the Lamb and Potatoes. 

Lamb Vindaloo according to a fab recipe on BBC Food! Photo: NK 

Before we continue to the recipe, here are some handy pointers that may help.

RECIPE TIPS: 


Portioning and Ingredient Shortcuts/Substitutes - We portioned this for two to three people, and cut the recipe accordingly. For us, read: two extra-hungry people, that amounted to 1 Pound of easy-to-find pre-cut Lamb Stew Meat (the recipe instead suggests a whole Boneless Lamb Shoulder) and two medium-sized Idaho Potatoes.

We subbed in Grapeseed Oil for Sunflower Oil, which is what the recipe calls for. Using Olive Oil would probably work well too in a pinch. 

Timing - Be sure to start about two hours ahead to let the Lamb sit in the Oil, Vinegar and Salt Mixture.

Equipment - A ceramic casserole such a Le Creuset or any other oven-safe heavy ceramic pot will work well. 

Garnishes -At the risk of further compromising the authenticity of this dish, I couldn't resist adding a little color on to perk up the plate. Some leftover Scallions did the job, and Mango, a fruit that actually does make its fair share of appearances in Indian cuisine,was a nice, sweet foil to the blazing hot spices of this savory Lamb dish.  You could also serve Vindaloo with a cooling Yogurt or Raita as the recipe on BBC Food suggests. 

THE VERDICT: 
This recipe was a winner and I am so glad that my husband chose it. It was easy to prepare and came together deliciously using basic and ubiquitous ingredients. One last thing - this is really spicy! If you're anything like I am, that's one hell of a good thing. Enjoy!

CLICK HERE FOR THE RECIPE! 

Once In A Lifetime - An Evening At Le Bernardin

Eric Ripert is one of a just a handful of famous chefs who inspire me to a state of complete awe. I love everything about him, from the many global influences that inform his cooking (which is still firmly rooted in classic French technique), to his accent, and his down-to-earth, good guy persona. Aside from Ripert's well-deserved status as a monumental talent in the culinary world, he projects a genuineness that I find so endearing. And I am not alone. 

Helming one of New York City's few three Michelin Star restaurants could surely go to one's head, but Eric just seems so grounded. He's even a passionate philanthropist and is particularly active with my favorite food salvage charity, City Harvest. As if all this weren't enough, Ripert specializes in the food I love most in the world  and easily the cuisine most represented here on Neurotic Kitchen - seafood.

This was to die for.
Kingfish Sashimi with Osetra Caviar in a Meuniere Sauce, Photo: NK

Like all big chefs these days, Eric has a T.V. show. I could watch it for hours on end. He travels the world for inspiration and often has great guests. He always manages to make haute cuisine seem approachable. If you still aren't sold, I recommend you look into his well-publicized bromance with bad boy chef counterpart, Anthony Bourdain. The two are hilarious together, and their recent exploits while galavanting around the seaport town of Marseilles made for some of the best television I've seen all year.  Watching the two of them eat cheese was, for me, a near ecstatic experience.

For all these reasons, my first trip to Ripert's Le Bernardin was truly a life-altering event, one that I simply must share with you. Please enjoy some of the highlights of our meal, and if you have time, read up on Eric.  

An Evening At Le Bernardin 

In addition to countless a la carte options, Le Bernardin has two tasting menu options for dinner. We opted for the Chef's Tasting Menu with wine pairings. It was decadent, but we didn't want to have any regrets. I say it often and it remains true - you only live once. We'd also been given a very generous gift certificate which, mercifully, lessened the impact on our wallets. That said, you can save a significant amount of money if you do not do the wine pairings, although I must say, they greatly enhanced the experience and were perfect accompaniments to the gorgeous dishes we enjoyed. 

Aldo Sohm, Le Bernardin's wine director, is truly a master. He has his own wine bar as well, right next to Le Bernardin. 

Want the experience of amazing food without the huge pricetag? One of my favorite tips for experiencing fine dining on a budget is to go to fabulous restaurants for lunch. Sure enough, Le Bernardin does offer a three-course lunchtime tasting menu for $85. 

Now, without further delay, here are some of the dishes we enjoyed: 

Tuna Carpaccio, Sea Beans and Iberico Ham Chutney. Photo: NK

Monkfish in Mushroom Broth, just delicious.
Photo: NK 

Exceptional wine pairings really enhanced the meal. 
Photo: NK

Langoustine with Foie Gras in a Seafood Broth with Black Truffle, Photo: NK 

This Lobster Tail and Lobster Spring Roll in Lemongrass Broth was light and refreshing
Photo: NK 

And there you have it. A high point in my well-documented eating career. So inspired by Eric Ripert's genius, I decided I'd simply have to make one of his recipes right away that same weekend. 

Eric Ripert's Steak au Poivre as interpreted by moi! Photo: NK 

Since we'd had our fill of Seafood, Steak seemed to make sense. Pictured is our version of his decadent Steak au Poivre, a very approachable recipe that you can check out HERE. We prepared it with blanched French Green Beans sauteed in a little Butter and topped with shaved, raw Rainbow Carrots. Bon Appetit!!

No-Stress Elegance - Caramelized Onion & Olive Croustade

And just like that .... 'Tis the season! 

Photo: NK

November's barely over and already, calendars are filling up with holiday parties and events. 

Our hearts are soon to be filled thanks to all the family fun, and we're priming our bellies for the most diet unfriendly time of the year. Though festive, the stretch between Turkey Day and New Years can be both exhausting and nerve-frazzling. So when it comes time to balance our daily responsibilities with a whole lot of extra merriment, I like to have something predictable to rely on. Today, it's a go-to hors d'oeuvre. 

ln a season where you'll more than likely have to bring a dish or an appetizer to parties, I thought I would share a foolproof, easy, yet impressive pre-dinner bite. Eric Ripert's Caramelized Onion and Olive Croustade fits that bill. I'll be bringing this savory pastry to my mom-in-law's Thanksgiving Celebration. Cut into slices, the Croustade makes for the perfect universally likable portable finger food. 

Why it's great:
The recipe is simple - many of the ingredients will be in your pantry already, so to make this, you'll only need to buy about 5 or 6 other items, none of which are hard to find or exotic. 

Using Frozen Puff Pastry makes this even easier, and works for bakingphobes like me. 

Who doesn't love a sweet, salty and savory pastry hors d'oeuvre? 

What to know: 
Caramelizing Onions is very simple to do but not quick. Set aside about an hour and twenty minutes total for this recipe, 45 minutes of which will be dedicated to slicing and caramelizing the onions. Keep in mind, there is really only about 20 minutes of active time overall, so although the dish is not super quick, it really is quite easy.

Make sure to leave time to bring your Puff Pastry Sheets to room temperature before beginning this recipe. This should take about a half hour. To do this, you'll need to remove it from the package and separate the two sheets.

Caramelizing the Onions can be done a day in advance providing you store them in the fridge in an airtight container. 

The complete Croustade should be prepared the morning of and stored outside of the fridge. 

For serving, the Croustade is really best served fresh out of the oven, but also tastes just fine at room temperature. If you travel with it and your hostess has room in the oven, ask her to warm it up briefly. It can sit overnight if necessary as well. Store on a countertop and cover in foil.

You can experiment with the size and shape of this tart. Ripert's recipe yields two 6 inch round Tarts, but you can easily make one or even two larger round Tarts providing you double the amount of Caramelized Onions you prepare, as well as the amount of Olives you buy. If you do this, keep in mind that baking time may change, so just check your Croustade at about 14 minutes into cooking and keep an eye on it until it is flaky, golden, and cooked through. 

Here we go:

Caramelized Onion and Olive Croustade
Recipe by Eric Ripert 
Yield: Makes 2 Small Croustades and Serves 5 to 6 
Total Time: 1.5 hours or less, Active Time: 2O minutes 

Ingredients:
1/4 Cup Olive Oil 
1 Clove Garlic, very thinly sliced
2 Very Large White or Yellow Onions, very thinly sliced
2-3 Sprigs of Fresh Thyme
Fine Quality Sea Salt 
Freshly Ground Pepper
2 Sheets Frozen Puff Pastry Dough, defrosted fully and cut into 6 inch rounds*
1/2 Cup Black Olives, Pitted - preferably Nicoise or Kalamata Olives, sliced in half.
Freshly Grated Parmesan Cheese, a few pinches

*Cook's Tip - If you don't have an appropriately sized cookie cutter, use an inverted bowl or other round object to mark the dough, then trace the rounds with a sharp knife to create circles. 

Caramelized Onions, Photo: NK

Method: 
Preheat oven to 450.

Heat Olive Oil in a large skillet over medium heat.

Add the sliced-up Onion, Thyme Sprigs, and Garlic.

Cook the Onion, stirring once in a while, until soft - about 6 minutes.

Lower the heat to medium-low and continue to cook the Onions for about 30-35 minutes, stirring occasionally, until well caramelized.
Season to taste with a bit of Sea Salt and Fresh Ground Pepper. Remove onions to a plate lined with paper towel and lightly blot away some of the oil. 

Place Puff Pastry rounds on a non-stick baking sheet or baking sheet lined with Parchment. 

Assembling the Croustade, Photo: NK

Spread the Onion Mixture onto each Dough Round. 

Be sure to leave about a half inch or less 
of space around the edges.

Next, top the Onion Mixture with Black Olives and Parmesan.  

Bake the Croustade in the oven for 15 to 20 minutes. Make sure to check it at around the 15 minute mark.

When the Croustades are done they will be fully crisped, flaky, golden brown, and puffed. Let cool if storing or serve warm if presenting to guests right away. When ready to serve, cut Croustades into thin slices. 

Store outside of the fridge if not serving immediately.

Best served right away but the croustade is also good at room temperature or, more preferably, re-heated briefly. 

Caramelized Onion and Olive Croustade, Photo: NK 

Enjoy! 
Wishing you all a joyous Thanksgiving! 
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Winter Warmers - Cold Weather Comfort Foods

Here in the Northeast, an unseasonably warm fall has regrettably come to a screeching halt just in time for the start of 2012. I am a summer girl, so it’s usually around this time of year that I add frigid weather and snow to my growing list of things to whine about. But if there’s one silver lining to the long New York winter, it’s hearty stews and cozy one-pot comfort foods. One of our old favorites is Ina Garten's wonderful version of a James Beard classic, Chicken with Forty Cloves of Garlic: Click HERE for the recipe.

Chicken with Forty Cloves of Garlic, Photo: NK

But as the New Year demands, it was time to try something different. 

In this same spirit, Mr. NK actually took it upon himself to cook up a delicious Beef Bourguignon for us last week - using Eric Ripert’s recipe, no less. Here's the link: 
Eric Ripert's Beef Bourguignon

This was a curious turn of events as I wouldn’t call Beef Bourguignon, a classic French comfort dish, particularly easy for a weeknight since it can take two days to prep. It wasn’t even as if we were celebrating a special occasion. Hmmm… perhaps he read my earlier post about Chef Eric being “real cute?”  Either way, I wasn’t asking questions. Here are some shots of my apparent Francophile's work. Few things are more annoying than your wife tailing you with a camera in the kitchen, but I couldn't pass up the chance to document my good fortune.  

Bourguignon Herbs, Photo: NK

Herbs tied in cheesecloth, Photo: NK

Marinating Overnight, Photo: NK 

Voila! Finished Beef Bourguignon, Photo: NK

Our yummy beef dinner inspired me to officially kick off the comfort food season. For me, the ultimate winter dinner is usually a long cooking one-pot meal. These can actually be wonderful and easy if you have a bit of time to spare. In searching for recipes to try, don't discount those that take 1-2 hours total time to cook - many of the best do, especially if they include slow-cooking meats like tougher cuts of beef or chicken on the bone. Even with a whopping 2 hours total time, many recipes will be comprised of largely inactive time, with just about 20 minutes of upfront, active prep before you leave your pot to simmer for the duration.


Such is the case with the Spanish classic, Pollo Al Vino Tinto (Chicken in Chorizo and Red Wine Sauce). The recipe I would be using for the dish served multiple purposes: it would make for a tasty reminder of our recent excursion to Spain, provide us with the type of stick-to-your-ribs meal we were looking for, and it would also allow me to finally christen my newest cookbook, Penelope Casas', The Foods and Wines of Spain.  All in all, a win win. 

Browned Chicken with Dry Ingredients
Ready for Wine and Broth, Photo: NK

A few things to note before trying this easy, elegant homestyle dish:                    

• This will take you a total of about 1 hour and 45 minutes, only 15 minutes of which is prep and active time. 
• Although I am sure this dish is excellent with the recommended addition of the Spanish Brandy, we did just fine adding two tablespoons of scotch, which is what we had on hand. 
• Buying a whole chicken that has been pre-cut into wings, legs, breasts and thighs is a huge timesaver that I never skip.
• I actually used dried parsley, which tasted fine, because it pains me to buy a whole bunch of parsley when I only need a pinch and have no other uses for it that week. 

Penelope recommends a "robust" wine to anchor this dish, particularly one of Spanish origin, such as Sangre de Toro. I did indeed buy a ten dollar bottle of said wine. It came with a handy twist-cap top which allowed me to pretend that I would reseal it and put it away for future use. We all know how that story ends...  The result was a superb, flavorful, fall-off-the bone chicken dish with a delicious sauce. 

Pollo Al Vino Tinto, Photo: NK

We didn't mind the extra wine either! Enjoy:


Pollo Al Vino Tinto - (Chicken in Chorizo and Red Wine Sauce)
Recipe Adapted from Penelope Casas' The Foods and Wines of Spain Cookbook
Serves 4

Ingredients:


One  3 to 3.5 pound chicken cut in serving pieces
Salt to taste
Fresh ground pepper to taste
Flour for dusting
4 tablespoons olive oil
1 large onion, chopped
1 clove garlic, minced
1 carrot, peeled and chopped finely
1 chorizo sausage, about 2 ounces, chopped
2 tablespoons Spanish Brandy or Cognac (we used Scotch - worked just fine)
1 pimiento (AKA one roasted red pepper. Book suggests making from scratch but a jarred red pepper was fine for everyday use)
1 tablespoon minced parsley or 1/2 tablespoon dried parsley
1 bay leaf
1/4 teaspoon thyme
1/2 cup chicken broth
1 cup dry red wine, preferably a full bodied Spanish wine. 


Method:


Sprinkle chicken liberally with salt and pepper and then dust it with flour. Heat olive oil in a large, shallow casserole or large high-sided non-stick pan. Add chicken and brown well on both sides. Add the garlic, onion, carrot and chorizo. Cook about 4 minutes over medium-low flame or until the onion has wilted and softened a bit. Add the brandy carefully as it could flame up. Stir in the pimiento (roasted pepper) and add parsley, a dash of salt and pepper, the bay leaf, thyme, broth and wine. Lower heat, cover the pot, and simmer about 1.5 hours until chicken is tender and fully cooked. Remove bay leaf and serve covered in sauce with crusty bread.