Archive for the ‘american’ Category

 

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-two tbsp olive oil
– two chopped onions
– three chopped carrots
– 1.5 pounds of chopped butternut squash (I’m lazy and get precut at the supermarket)
– two chopped potatoes
– three cloves of chopped garlic
– four cups of chicken stock
– one tsp cumin
– one tsp coriander
– one tsp chipotle pepper
– two cups of water

Saute the onions in olive oil for five minutes, then add all other ingredients in a dutch oven. Bring to a low medium  heat and cover for 50 minutes. When you uncover the dutch oven, it should be at a rolling boil. Turn off the heat then use an immersion blender to blend all the ingredients to the consistency you want it. Serve with a  nice toasted sourdough bread.

 

 

When I have meatballs with spaghetti, I am transported to being eight years old watching Lady and the Tramp. The moment when Tramp pushes a meatball with his nose to Lady at the end “Bella Notte” is imprinted in every Disney viewers’ minds, making Italian food – and particularly spaghetti – the emblem of romance, with the last meatball at its heart-stopping core.

I am not entirely sure, however, why meatballs are often associated with the other type of heart-stopping, too: cholesterol heaven. They’re not too bad for you, and this turkey spinach version is particularly heart-healthy. I followed Bon Appetit’s recipe for Turkey spinach meatballs because I loved the idea of getting some of my greens in one meal with my pasta. What I was additionally excited about was the volume: this made almost twice the number of meatballs I usually get from the regular non-spinach variety, so if you’re a glutton like me, this is the way to go.

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Nutella Crepe

Posted: October 28, 2014 in american, dessert
Tags: , , , ,

I have an enormous sweet tooth, as I think I’ve established on this  blog. However, it’s a rare moment when Jimmy gets the pang for something sweet, since he’s more excited by say, fruit, or sushi. It’s slightly embarrassing when we walk into a bakery and I walk out with an enormous slice of buttermilk four chocolate cake, and he’s cradling a two ounce cup of gelato the size of my pinky. So when I heard him wander into the kitchen the other night, murmuring, “Do we have any chocolate?” I was delighted. I’m sure he meant something less involved than this nutella crepe I created, such as a chocolate truffle or a Twix bar, but as they say in this football-frenzied neck of the woods: Go big or go home.

I followed this super easy crepe recipe to make these in 15 minutes flat.

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First of all: how cute are our napkin holders? I was slightly lukewarm about not getting pewter napkin rings (the Martha Stewart in me, I suppose), but fell in love with these animal ones the moment I opened the box.  They’re the size of my fist, a nice weight, and make any tablescape (yes, I said tablescape) look instantly quirky and playful.

Thanksgiving is coming up and Jimmy and I have decided to save the money and stick around Michigan for it, instead of flying back to the East Coast to be with family. However, what was initially a practical decision has turned into an exciting one – it’ll be our first holiday spent together, as a family unit, and I couldn’t be more thrilled. We may even host a post-Thanksgiving dinner of our own (T-Day is already going to be hosted by a friend), so that we can break out our wedding china, and have friends over around our table for a harvest feast. While I hadn’t expected to make family unit decisions so early in our relationship, particularly since being one of the youngest siblings in my family means I usually just go with my older sister’s decisions, I am excited to be doing something so grown up.

So for today, I’m posting a twist to the chicken noodle (or chicken and dumpling) classic I posted a week earlier: chicken dumpling soup, French style, adapted from Rachel Khoo’s recipe.

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To make the chicken dumplings:

– 200 grams of boneless chicken (I used thighs, but breasts are fine, too)
– 1 tsp nutmeg
– five slices of white bread, with the crusts removed
– 1/2 cup of milk, plus two tbsp of whipping cream
-one egg and one egg yolk

To make the soup
– eight cups of home made chicken stock
– three diced carrots
– three diced spring onions
– one cup of chopped mushrooms
– two black cardomoms
– one star anise

 

Put all the soup ingredients to a  pot and bring to a boil. Meanwhile, stick all the chicken dumpling ingredients in a blender and whirr until it turns into a paste. Using two teaspoons, rocket a teaspoon of the paste between the two spoons until it turns into a golfball shape (the video I linked above shows this well), then drop it into the soup. The dumplings are ready in three minutes, when they’ve risen to the surface. Serve hot.

 

 

I’m a little bit obsessed by British cooking shows, which is strange because I don’t necessarily like British cooking. There’s something so precious about the aesthetic of British cooking shows: like, they’re welcoming you into their kitchen, so that you can sit down to a cup of tea in their fine china. Even “rushed” cooking by Nigella feels more like a warm hug. I prefer the actual food of American cooking shows, but sometimes I feel like I’m being hurried through the steps, as though the chefs are worried that if they don’t talk fast enough they’ll lose my attention, which feels insecure, tiresome. I was thus inspired to attempt this Southern classic after watching the British (or perhaps French?) version on Rachel Khoo’s youtube channel, “My little Paris kitchen.” She finished the meal, and I went searching for the American version of the recipe and voila, found chicken and dumplings. Jimmy found out I was cooking and threw in a few star anise, black cardamom and cinnamon sticks, then asked that we add egg noodles even with the dumplings, and we ended up with this gorgeous recipe.

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Broth:

– one whole chicken (or 5 pounds of boned chicken)
– two chopped onions
– four chopped carrots
– five chopped celery
– four black cardamom
– five garlic cloves
– one piece of ginger
– one cinnamon stick
– two star anise

Dumpling
– two cups of flour
– 1/4 stick of butter, cut into tiny pieces
– 3/4 cup of milk
– 1 tbsp of baking powder
– 1 tsp of salt

Make the broth: On high heat, swirl oil and then put the chopped vegetables. Wait for the onions to sweat for five minutes, then add the whole chicken, and fill the pot with water until the chicken is submerged. Cover the pot and bring it to a boil, then turn the heat down to a simmer for 50 minutes.

Make the dumplings: Mix all the ingredients for the dumplings.

Remove the chicken, and shred the chicken meat, then return it to the pot. Bring the broth back up to a boil. Add egg noodles and the dumplings, for ten minutes, then serve hot!