CutandBaste.com » Winter

Grass-Fed Beef Sausage, Maitake mushroooms, and Baby Leeks with Polenta

Thomas Kelly — Mon, 15 Mar 2010 17:03:24 +0000

Ingredients:

4 grass-fed beef sausages (or really any other sausage)
2 stalks baby leeks, rinsed and chopped into long strands (see image)
2-3 cups maitake mushrooms, cleaned and roughly chopped
2-3 cloves garlic, minced
1 cup cornmeal for polenta
1 quart chicken stock

Prep:

Over low heat in a medium pot, saute garlic in olive oil or butter and cook for 1-2 minutes.
Add stock, increase heat to high, and bring to a boil. Slowly add cornmeal while continually whisking until all has been added.
Cook about 35-45 minutes until cornmeal is cooked through (no longer gritty), whisking every 5-10 minutes to avoid lumps forming.
Meanwhile, saute sausages in olive oil over high heat until browned and almost cooked through.
Remove, add more butter to saute pan and saute mushrooms and leeks until cooked through (~15 minutes).
Very important: taste all components for salt & pepper and adjust accordingly.

Sources:

Polenta: Cayuga Pure Organics

Sausage: Arcadian Pastures

(Brooklyn Grand Army Plaza Greenmarket)

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Chicken Poached in Cardamom Milk with Lentils

Thomas Kelly — Fri, 15 Jan 2010 17:49:05 +0000

Ingredients:

4 chicken legs, cleaned and trimmed of excess fat
1 large onion, chopped roughly
2 celery stalks, chopped roughly
2 carrots, peeled and chopped roughly
3-4 garlic gloves, peeled and crushed
4-5 cups of milk
9-10 cardamon pods, crushed slightly
3/4 cup finely chopped onion
3/4 cup finely chopped carrot
3/4 cup finely chopped celery
1 cup green lentils

Prep:

In a deep saute pan or heavy pot, saute chicken in olive oil over high heat until nicely browned. Remove and cover.
Add onion, celery, and carrots and saute for about 10 minutes. Add garlic and cardamon, and saute for 1-2 minutes.
Add chicken back and add enough milk to barely cover the chicken. Bring to a simmer and cook very slowly over low heat until internal temperature reaches 160 (it will continue cooking with the heat off). Remove chicken and cover.
Meanwhile, saute finely chopped onion, carrot, and celery in a medium sized pot in olive oil over med-high heat for about 5 minutes until slightly wilted.
Add lentils and cook according to label instructions.
As lentils are nearing their finish, add some strained milk from the chicken mixture to add some creaminess.

Sources:

Chicken: Free Bird via Green Grape Provisions

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Pasta with Duck Ragu and Shaved Brussel Sprouts

Thomas Kelly — Wed, 02 Dec 2009 16:08:11 +0000

This is a hearty fall pasta that is very easy to execute using store bought duck legs confit and tomato sauce, although doing those things from scratch always makes the dish turn out better.

Ingredients:

2-3 duck legs confit
2-3 cups tomato sauce
3-4 cups shaved brussel sprouts
1 lb pasta
shaved Parmigiano-Reggiano to garnish

Prep:

Remove and shred meat from the duck legs, leaving some larger pieces (this is easiest when the are warm). Add to sauce, simmer, and adjust seasonings.
Saute shaved brussel sprouts in butter and/or olive oil over high heat until browned nicely but still maintain some crunch.
Cook pasta until just under al dente. Add to duck ragu to finish. Top with brussel sprouts and cheese.

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Warm Habanero Salsa from Mexicana Mama

Thomas Kelly — Fri, 23 Oct 2009 19:24:49 +0000

I was told by our waitress at Mexicana Mama the other night that for their warm Habanero Salsa they simply roast tomatoes, onion, and garlic, blend with canned habanero peppers, and use soy oil to emulsify. I’ve been looking everywhere in NYC for soy oil and I have yet to come across it, so I ended up using grapeseed oil, which is similar to soy in that it has a neutral flavor and high smoking point. I also used fresh habaneros instead of canned.

Ingredients:

1 small yellow onion
3-4 garlic cloves
3-4 fresh tomatoes or 1 small can of whole peeled tomatoes
1-4 habanero peppers, depending on how spicy you want the salsa
~1/3 cup soy or grapeseed oil

Prep:

Roast onion, garlic, tomatoes, and peppers at 425 for about 20-25 minutes.
Blend and add oil slowly. Taste for salt and pepper.
Server warm.

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Green Chili Mac & Cheese

Thomas Kelly — Sun, 05 Apr 2009 21:12:44 +0000

The rich creaminess of green chili sauce makes it a great compliment to mac & cheese. We added a good layer of green chili on bottom of the baking pan (about 2 cups) and made mac cheese as usual.

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Pork Chops Masala with Cilantro Tangelo Rice

Thomas Kelly — Sat, 14 Feb 2009 20:17:09 +0000

For the sauce, saute a two or three thinly sliced shallots in olive oil until caramelized in a small sauce pan. Add 4-5 cloves of chopped garlic, two chopped jalapeno peppers, a couple tablespoons of tomato paste, and a few tablespoons of Garam Masala and cook a few minutes. De-glaze pan with about a cup of white wine and cook over high heat for a few minutes. Add a small can of tomatoes (without the juices) and some stock. Blend and cook unit desired consistency is reached.

For the rice, cook basmati or something similar according to instructions. Once finished, fold in the juice of 1 Tangelo (or another citrus fruit), most of the rind, and a healthy handful of chopped cilantro.

Season thick cut pork chops liberally with salt, pepper, and Garam Masala and saute over high heat until nicely browned. Lower heat to medium and baste with butter until they are just cooked through.

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Pinto Bean Tacos with Cabbage & Avacado Salad

Thomas Kelly — Tue, 10 Feb 2009 17:09:22 +0000

For the beans: soak dried pintos over night. In a medium pot, saute thinly sliced bacon over high heat. Remove and saute finely chopped onion and jalapeno peppers in fat from bacon. Add the bacon, the beans, and a few cups of water or stock to the pot. Cook unit beans are soft and mash. Add salt, pepper, and hot sauce to taste.

For the cabbage & avocado salad: in a large bowl, whisk together the juice from 2-3 fresh limes, a few tablespoons of blood orange vinegar, and salt and pepper. Slowly drizzle olive oil into the mixture while whisking until you reach desired consistency. Add chopped cabbage and sliced avocado.

To finish: bake a flour or corn tortilla until slightly crispy. Remove from the oven, add bean spread and top with cheese. Bake until cheese is melted and golden. Top with salad and serve.

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Duck & Sausage Chili

Thomas Kelly — Fri, 06 Feb 2009 17:26:51 +0000

D’Artagnan has these great duck legs confit and smoked duck breasts, which you can now find at most supermarkets. And if not, order them online. They are already cooked, so all you have to do is warm them up and you’ve saved some time. I started this chili by scoring the skin of the breasts and cooking those over high heat in a large pot and then cooked the duck legs over lower heat. Shred/chop all the meat, set aside, and reserve bones for a stock.

The fat rendered from warming the duck provides an ideal base for the chili. Create a paste out of 3-4 tablespoons of tomato paste, 3-4 tablespoons of chili powder, garam masala, and whatever other spices you have on hand and like in chili (cumin, nutmeg, etc). Cook this paste in the duck fat until the mixture becomes slightly rusty in color. Add a large can of whole peeled tomatoes, about 3/4 cup of bbq sauce, 1 or 2 canned chipotles, and a head of roasted garlic. Cook for 20 minutes or so and puree with hand held blender.

Separately, saute the sausage over high heat, remove and add a mixture of chopped onions/shallots and peppers (we used poblano, jalepeno, and habanero this time) to the saute pan.

Add everything to the pot with a few cups of stock and simmer for a few hours (adjusting with stock and spice as necessary).

Garnish with some cheese and serve with a pickleback shot of Jameson.

Mr. Lucas Giokas prepares the picklebacks.

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The Annual Chili Cook-Off

Thomas Kelly — Mon, 02 Feb 2009 15:02:50 +0000

This was by far and away our most diverse and impressive Super Bowl Chili Cook-Off yet. Unclear as to which one came out on top due to a strange voting system (the pastry chef technically won), but they were all fantastic in their own way.

Top left: Classic meat chili by our hosts Nash, Carolyn and Taylor (see pics below)

Top right: Duck and sausage chili by TK

Bottom right: Chicken & sweet pepper chili by the defending champion, Colleen Sanders

Bottom left: Green chili with pork by our friend Todd, who generously sent chili even though he wasn’t able to make it. Best green chili I’ve ever tasted.

Recipes to follow…

The chef at work!

Taylor suited up for the game and doing a little half time Crayola magic.

Nash, also suited up for the game and doing a Nash trick.

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Inauguration Night: Meat & Potatoes

Thomas Kelly — Mon, 26 Jan 2009 22:10:44 +0000

To celebrate the inauguration the other night, we did a classic American “meat & potatoes” dinner: thick cut sirloin steaks basted in butter, roasted fingerling potatoes with a ton of rosemary and garlic, and a simple salad. To add a bit more flavor to the meal, I did an interesting vinaigrette with blood orange and roasted garlic. In a blender, start by pureeing the juice of one blood orange, a few tablespoons of blood orange vinegar, a small amount of spicy mustard, and the a whole head of roasted garlic. Drizzle in olive oil while blending and add salt and pepper to taste. Toss with lettuce, some slivers of blood orange, radish, and avocado.

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