I just got back from vacation in Washington DC. I was able to visit the American History Smithsonian where there was an exhibition of Julia's Kitchen! I love this kitchen!
Monday, June 28, 2010
Sunday, June 13, 2010
Recipe # 23: The Best Pork Chops with Fresh Bay Salt and Squashed Purple Potatoes
By Jamie Oliver:
• 1kg/2¼lb purple or Desirée potatoes, peeled and halved
• sea salt and freshly ground black pepper
• 4 pork chops, skin removed but kept
extra virgin olive oil
• 1 small handful of fresh thyme, leaves picked
• 1 teaspoon fennel seeds
• 10 bay leaves
• 285ml (1/2 pint) cider
• 1 tablespoon wholegrain mustard
• 4 tablespoons crème fraîche
• 2 knobs of butter
By Andrew Fernandez:
Don't even ask what "Desirée potatoes" are... I got some red and brown potatoes, I guess together that almost makes purple! I think I might have been on a Bay leaf kick when making this dinner. I like the theme. If the pork chops was not good, the sauce probably saved the day! Word of caution, don't over cook your pork chops!!!
If anyone is thinking about trying this dish, my recommendation is to wait until the fall when you can get apple cider for CHEAP! I think I paid $6.00 for this little small container for apple cider. But it was well worth it!
• 1kg/2¼lb purple or Desirée potatoes, peeled and halved
• sea salt and freshly ground black pepper
• 4 pork chops, skin removed but kept
extra virgin olive oil
• 1 small handful of fresh thyme, leaves picked
• 1 teaspoon fennel seeds
• 10 bay leaves
• 285ml (1/2 pint) cider
• 1 tablespoon wholegrain mustard
• 4 tablespoons crème fraîche
• 2 knobs of butter
By Andrew Fernandez:
Don't even ask what "Desirée potatoes" are... I got some red and brown potatoes, I guess together that almost makes purple! I think I might have been on a Bay leaf kick when making this dinner. I like the theme. If the pork chops was not good, the sauce probably saved the day! Word of caution, don't over cook your pork chops!!!
If anyone is thinking about trying this dish, my recommendation is to wait until the fall when you can get apple cider for CHEAP! I think I paid $6.00 for this little small container for apple cider. But it was well worth it!
Recipe # 22: Carrots
By Jamie Oliver:
Carrots are brilliant – full of vitamins and extremely good for you. In the last year or so we’ve been lucky enough to have seen lots of different varieties of carrots available in the shops – long, round, peculiar-shaped, and even some purple ones. My favourite ways of cooking carrots all serve 4 people – for each recipe you will need 500g/1lb 2oz of carrots, either left whole if they are baby ones, or sliced into small erratic pieces – nothing too perfect.
carrots boiled with orange, garlic and herbs
Boil the carrots in salted boiling water with a tablespoon of sugar, a knob of butter and a little handful of fragrant herbs, tied up. Parsley, rosemary, thyme, bay – use just one or a mixture. Cut an orange into eighths and add them to the water, along with a few whole garlic cloves in their skins. If you really want to be a little tiger, add a pinch of cumin as well (seeds or ground) – it subtly cuts through with the most wonderful flavour. As soon as the carrots are cooked, drain them, discard the herbs and all but one of the orange pieces, squeeze the garlic out of its skin, chop the remaining orange piece finely and toss with the carrots, some seasoning and a little more butter. The flavour will be incredible.
Another idea is to fry the chopped-up orange in a good tablespoon of sugar, so it almost jammifies, and serve this on top of the carrots. These two flavours together are one of the coolest things.
roasted carrots with orange, garlic and thyme
Or – just as easy – as soon as you drain the carrots you can throw them into a baking tray with the chopped-up orange and the garlic cloves and roast them at 200°C/400°F/gas 6 for 10 minutes – this will give you a slightly meatier flavour.
mashed carrots
Or simply mash the carrots up with the orange and garlic, so you have some coarse and some smooth. Lovely.
By Andrew Fernandez:
I think when he said roasted, I should have put them on the grill. It was a pleasant change from the normal "carrots" yes with orange in it. I had to use the orange somewhere...
Carrots are brilliant – full of vitamins and extremely good for you. In the last year or so we’ve been lucky enough to have seen lots of different varieties of carrots available in the shops – long, round, peculiar-shaped, and even some purple ones. My favourite ways of cooking carrots all serve 4 people – for each recipe you will need 500g/1lb 2oz of carrots, either left whole if they are baby ones, or sliced into small erratic pieces – nothing too perfect.
carrots boiled with orange, garlic and herbs
Boil the carrots in salted boiling water with a tablespoon of sugar, a knob of butter and a little handful of fragrant herbs, tied up. Parsley, rosemary, thyme, bay – use just one or a mixture. Cut an orange into eighths and add them to the water, along with a few whole garlic cloves in their skins. If you really want to be a little tiger, add a pinch of cumin as well (seeds or ground) – it subtly cuts through with the most wonderful flavour. As soon as the carrots are cooked, drain them, discard the herbs and all but one of the orange pieces, squeeze the garlic out of its skin, chop the remaining orange piece finely and toss with the carrots, some seasoning and a little more butter. The flavour will be incredible.
Another idea is to fry the chopped-up orange in a good tablespoon of sugar, so it almost jammifies, and serve this on top of the carrots. These two flavours together are one of the coolest things.
roasted carrots with orange, garlic and thyme
Or – just as easy – as soon as you drain the carrots you can throw them into a baking tray with the chopped-up orange and the garlic cloves and roast them at 200°C/400°F/gas 6 for 10 minutes – this will give you a slightly meatier flavour.
mashed carrots
Or simply mash the carrots up with the orange and garlic, so you have some coarse and some smooth. Lovely.
By Andrew Fernandez:
I think when he said roasted, I should have put them on the grill. It was a pleasant change from the normal "carrots" yes with orange in it. I had to use the orange somewhere...
Recipe # 21: Bay Salt Prawn Skewers with Summer Veg
By Jamie Oliver:
• 20 raw king prawns, peeled and black veins removed
• 4 small courgettes
• 10 bay leaves
• 1 tablespoon sea salt
• 3 tablespoons good extra virgin olive oil, plus extra
• juice of ½ lemon
• 2 large handfuls of freshly podded peas
• 2 large handfuls of freshly podded broad beans
• a small bunch of fresh mint, leaves picked
• optional: a few chive flowers
• sea salt and freshly ground black pepper
By Andrew Fernandez:
• optional: a few chive flowers
• sea salt and freshly ground black pepper
By Andrew Fernandez:
I couldn't believe how easy it was to make this delicious dish. Yes, prawns is what the rest of the world calls shrimp. Though, I could have used larger shrimp and peeled off the shells. With this dish, I was so caught up in bay leaves and salt, I skipped the beans, but it was still great with the courgettes aka zucchini.Thanks to Rob for actually working my shabby grill and doing a great job at it!
Recipe # 20: Kedgeree
By Jamie Oliver:
• 2 large free-range or organic eggs
• 680g undyed smoked haddock fillets, pinboned
• 2 fresh bay leaves
• 170g long grain or basmati rice
• sea salt
• 110 pure butterghee
• a thumb-sized piece of fresh ginger, peeled and grated
• 1 medium onion or 1 bunch of spring onions, finely chopped
• 1 clove of garlic, peeled and finely chopped
• 2 heaped tablespoons curry powder
• 1 tablespoon mustard seeds
• 2 tomatoes, deseeded and chopped
• juice of 2 lemons
• 2 good handfuls of fresh coriander, leaves picked and chopped
• 1 fresh red chilli, finely chopped
• a small pot of natural yoghurt
By Andrew Fernandez:
• 1 fresh red chilli, finely chopped
• a small pot of natural yoghurt
By Andrew Fernandez:
This I have to say, sounded a little bit like "fried rice" the Malaysian way. Yes the country I grew up in. However there was no such thing as undyed smoked haddock. But guess what? Here in Kalamazoo, there is no such thing as undyed smoked haddock too! When at the store with poor cell phone data reception, you make executive decisions. Well this time around it was substituting Haddock with Salmon. Yeah, I know... it wasn't a close substitution. But nevertheless, it tasted good. in fact I can't remember tasting the fish at all. I probably could have left it out and wouldn't have noticed.
I love how Jamie called out for "curry powder". With my experience from Malaysia with different curries, it was hard to figure that one out, because curry is actually a blend of spices. Anyway, I just reached for the nearest thing that said curry. Sri Lankan curry powder it was.
I am beginning to like the use of coriander. Not just fresh but cooked. I know it sounds weird but the taste is beginning to grow on me. That just might be my next batch of recipes with targeted ingredient. Give it a try, you'll love it!
I love how Jamie called out for "curry powder". With my experience from Malaysia with different curries, it was hard to figure that one out, because curry is actually a blend of spices. Anyway, I just reached for the nearest thing that said curry. Sri Lankan curry powder it was.
I am beginning to like the use of coriander. Not just fresh but cooked. I know it sounds weird but the taste is beginning to grow on me. That just might be my next batch of recipes with targeted ingredient. Give it a try, you'll love it!
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