cook like james

This is a quick and easy version of Mexico’s signature sauce - Mole. Traditional mole often has 20 ingredients or more and it can take all day to prepare. This simplified recipe uses some of the classic ingredients - cocoa, chili powder and ground nut butter – to deliver rich complexity to this smoky, savory sauce.  This is a great way to use up leftover turkey from a holiday meal, or perk up store bought rotisserie chicken. Serve with warm tortillas and brown rice.

Download Quick Easy Turkey Mole recipe

Serves 4

3 tablespoons vegetable oil

1 medium onion, minced

2 tablespoons chili powder (use a high quality chili powder like Penzey's or Morton & Bassett)

2 tablespoons unsweetened cocoa powder

½ teaspoon dried oregano

½ teaspoon ground cinnamon

⅛ teaspoon ground allspice

⅛ teaspoon ground cloves

3 medium garlic cloves, minced or pressed through a garlic press (about 1 tablespoon)

2 cups low-sodium chicken broth, plus more if needed

1 (14.5-ounce) can diced tomatoes, drained (Muir Glen Fire Roasted work well)

¼ cup raisins

2 tablespoons ground almond butter or peanut butter

10 ounces leftover cooked turkey or chicken, shredded (about 2 cups)

¼ cup minced fresh cilantro leaves

1. Heat the oil in a large skillet over medium-high heat until just shimmering. Add the onion, chili powder, cocoa powder, oregano, cinnamon, allspice and cloves and cook until the onion is softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

2. Stir in the broth, tomatoes, raisins, and nut butter and cook, stirring occasionally and scraping bottom of pan with wooden spoon, until thickened, about 20 minutes.

3. Puree the sauce in a blender (or food processor) until smooth. Return the sauce to the skillet, stir in the turkey or chicken and cook until heated through, about 5 minutes more, adding additional broth as needed to thin the sauce. Season with salt and pepper to taste. Sprinkle with the cilantro and serve immediately over rice or in warmed tortillas.

Perfectly roasted chicken and creamy mashed potatoes may just be the epitome of comforting, home-cooked food. Spatchcock, or butterflied whole chicken is a popular method that splits, then flattens the chicken—yielding a roasted chicken in much less time. It also exposes more skin, which crisps up nicely at higher temperatures. This simple recipe from Cook’s Illustrated is a breeze to prepare and produces spectacular results – dark golden skin, juicy succulent chicken and flavorful Yukon gold potatoes infused with savory chicken drippings. The parsley-caper sauce adds a burst of bright flavor and great color. Serve with your favorite vegetable – sautéed spinach, roasted carrots, or charred broccoli make perfect accompaniments.

For the Chicken and Potatoes:

1 (4-4 1/2-pound) whole chicken, giblets discarded

1 tablespoon extra-virgin olive oil

Kosher salt and pepper

2 pounds Yukon Gold potatoes, peeled and sliced 1/4 inch thick

1 3/4 cups water

6 garlic cloves, peeled and smashed

1/2 cup half-and-half

2 tablespoons minced fresh chives

For the Parsley Sauce

1/2 cup minced fresh parsley

6 tablespoons extra-virgin olive oil

2 tablespoons capers, minced

1 small shallot, minced

1 1/2 tablespoons lemon juice

Kosher salt and pepper

INSTRUCTIONS

FOR THE CHICKEN AND POTATOES:

1. Adjust oven rack to middle position and heat oven to 450 degrees. Place chicken breast side down on cutting board. Using kitchen shears, cut through bones on either side of backbone; discard backbone. Flip chicken over and press on breastbone to flatten. Tuck wingtips behind back. Pat chicken dry with paper towels. Rub skin side of chicken with oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.

2. Combine potatoes, water, garlic, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper in 12-inch oven-safe skillet. Place chicken breast side up on top of potato mixture. Bring potato mixture to boil over medium-high heat. Once boiling, transfer skillet to oven and roast until breast registers 160 degrees and thighs register 175 degrees, 50 minutes to 1 hour 5 minutes, rotating skillet halfway through roasting.

3. Remove chicken from oven and return skillet to stovetop. Transfer chicken to carving board and let rest for 15 minutes. Bring potato mixture to simmer over medium-high heat (use caution! skillet handle will be hot). Cook until potatoes are fully tender and all liquid has evaporated, 8 to 10 minutes.

4. Off heat, use potato masher to coarsely smash potatoes, leaving some chunks intact. Stir in half-and-half and chives. Season with salt and pepper to taste. Carve chicken and serve with potatoes and parsley sauce.

FOR THE PARSLEY SAUCE:

1. While the chicken roasts, prepare parsley-caper sauce. Combine parsley, oil, capers, shallot, and lemon juice in bowl. Season with salt and pepper to taste; set aside.

Pepper Crusted Filet Mignon with Blue Cheese Chive Butter

This is a great recipe that certainly warrants spending a little extra on high quality beef (friends in NYC should head to Lobel’s) and it’s perfect for a special occasion dinner at home. Rather than just sprinkle pepper over the steaks, the team at Cook’s Illustrated came up with a clever technique that reduces the peppercorns' heat by briefly simmering them in olive oil, and the results are stellar. The steaks are further enhanced with a classic pairing of blue cheese and chives – I used Point Reyes Original Blue, one of my favorites. Serve them with some sautéed spinach and your favorite red wine and enjoy the rave reviews from your guests.

Download Pepper Crusted Filet Mignon with Blue Cheese Chive Butter recipe

For the Pepper Crusted Filet Mignon:

5 tablespoons black peppercorns, cracked (see illustration below)

5 tablespoons olive oil, plus 2 teaspoons

1 tablespoon kosher salt

4 center-cut filets mignons, 1 ½ to 2 inches thick, 7 to 8 ounces each, trimmed of fat and silver skin

1. Heat peppercorns and 5 tablespoons oil in small saucepan over low heat until faint bubbles appear. Continue to cook at bare simmer, swirling pan occasionally, until pepper is fragrant, 7 to 10 minutes. Remove from heat and set aside to cool. When mixture is room temperature, add salt and stir to combine. Rub steaks with oil and pepper mixture, thoroughly coating top and bottom of each steak with peppercorns. Cover steaks with plastic wrap and press gently to make sure peppercorns adhere; let stand at room temperature for 1 hour.

For the Blue Cheese Chive Butter:

3 tablespoons unsalted butter, softened

1 ½ ounces blue cheese (mild), room temperature

¼ teaspoon red pepper flakes

⅛ teaspoon table salt

2 tablespoons minced fresh chive

1. Combine butter, cheese, red pepper flakes and salt in medium bowl and mix with stiff rubber spatula until smooth. Fold in chives. Set aside while preparing steaks. (Can be made ahead and refrigerated, but bring to room temperature before cooking steaks)
2. Meanwhile, adjust oven rack to middle position, place rimmed baking sheet on oven rack, and heat oven to 450 degrees. Heat remaining 2 teaspoons oil in 12-inch heavy-bottomed skillet over medium-high heat until faint smoke appears. Place steaks in skillet and cook, without moving steaks, until dark brown crust has formed, 3 to 4 minutes. Using tongs, turn steaks and cook until well browned on second side, about 3 minutes. Remove pan from heat and transfer steaks to hot baking sheet. Roast 3 to 5 minutes for rare, 5 to 7 minutes for medium-rare to medium. Transfer steaks to wire cooling rack and top with 1 – 2 tablespoons of blue cheese butter mixture. Let rest, loosely tented with foil, for 5 minutes before serving.

 My sister gave me a great cookbook from Cook’s Illustrated – The Best Skillet Recipes – which I’ve been working my way through. The recipes are always foolproof and are very easy to follow, and this one is no exception. Creamy ricotta and crisp salty prosciutto pair perfectly and the addition of green peas, lemon, and fresh mint brighten the pasta and add great flavor.

1 cup whole made ricotta cheese

½ cup grated Parmesan cheese

1 teaspoon grated lemon zest

Salt and ground black pepper

1 tablespoon extra-virgin olive oil

4 ounces thinly sliced prosciutto, cut into ¼-inch pieces

1 medium onion, minced

2 medium garlic cloves, minced or pressed through a garlic press, (about 2 teaspoons)

½ cup dry white wine (optional)

2 cups low-sodium chicken broth

2 cups water

1 cup heavy cream

12 ounces (about 4 ½ cups) medium pasta shells

2 cups frozen peas

2 tablespoons unsalted butter, cut into 8 pieces

1 tablespoon juice from 1 lemon

2 tablespoons minced fresh mint leaves

1. Combine the ricotta, Parmesan, lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl and set aside.
2. Heat the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the prosciutto and cook until well browned and crisp, 2 to 3 minutes. Transfer the prosciutto to a paper towel–lined plate, leaving the oil in the skillet.
3. Add the onion and 1/2 teaspoon salt to the oil left in the skillet and cook over medium heat, stirring often, until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
4. Stir in wine (if using) and simmer for 2 minutes. Stir in the broth, water, and cream, then add the pasta. Increase the heat to high and cook at a vigorous simmer, stirring often, until the pasta is tender and the liquid has thickened, 15 to 18 minutes.
5. Stir in the peas, butter, and lemon juice and cook until the peas are hot, about 1 minute. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta mixture over the noodles. Cover and let stand off the heat until the cheese warms and softens, 2 to 4 minutes. Sprinkle with the crisp prosciutto and mint and serve.

I discovered Chicken Paprikash on a recent trip to Budapest. You can read more about the trip and the recipe here -->http://oneforthetable.com/Global-Cuisine/chicken-paprikash

HUNGARIAN CHICKEN PAPRIKASH

Download Hungarian Chicken Paprikash recipe

3 pounds bone-in, skin-on chicken pieces (I used 4 bone in chicken thighs and 2 large chicken breasts, halved crosswise)

1 teaspoon vegetable oil

1-2 large onions, halved and sliced thin (use 2 if you’re not using red peppers)

2 large red bell peppers, stemmed, seeded, halved widthwise, and cut into thin strips (optional)

3 ½ tablespoons sweet paprika (reserve the ½ tablespoon to add later)

1 tablespoon tomato paste

½ teaspoon dried marjoram

1 tablespoon flour

½ cup dry white wine

½ cup chicken broth

1 can (14 ½ ounces) diced tomatoes, drained

⅓ cup sour cream

2 tablespoons chopped fresh Italian parsley leaves

INSTRUCTIONS SERVES 4

1. Adjust oven rack to lower-middle position; heat oven to 300 degrees. Season both sides of chicken liberally with salt and pepper. Heat oil in large Dutch oven over medium-high heat until shimmering but not smoking, about 2 minutes. Add 4 chicken pieces, skin-side down, and cook without moving them until skin is crisp and well-browned, about 5 minutes. Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer; transfer to large plate. Repeat with remaining chicken pieces and transfer to plate; set aside. When chicken has cooled, remove and discard skin. Discard all but 1 tablespoon fat from pan.
2. Add onion to fat in Dutch oven and cook, stirring occasionally, over medium heat until softened, about 5 minutes. Add red peppers and cook, stirring occasionally, until onions are browned and peppers are softened, about 3 minutes. Stir in 3 tablespoons paprika, tomato paste, marjoram, and flour; cook, stirring constantly, until fragrant, about 1 minute. Add wine and chicken broth, scraping pot bottom with wooden spoon to loosen browned bits; stir in tomatoes and 1 teaspoon salt. Add chicken pieces and accumulated juices, submerging them in vegetables; bring to a simmer, then cover and place pot in oven. Cook until chicken is no longer pink when cut into with paring knife, or until white meat registers 160 degrees (or dark meat registers 175 degrees), about 30 minutes. Remove pot from oven. (At this point, stew can be cooled to room temperature, transferred to an airtight container, and refrigerated for up to 3 days. Bring to simmer over medium-low heat before proceeding.)
3. Combine sour cream and remaining 1/2 tablespoon paprika in small bowl. Place chicken on individual plates. Stir a few tablespoons of hot sauce into sour cream bowl then stir the mixture back into sauce in pot. Spoon finished sauce and peppers over chicken, sprinkle with parsley, and serve immediately.

Best Lentil “Meatless” Meatloaf

I’ve been experimenting lately with some new “healthier” recipes. With a little less flour and sugar in my life, I’ve been looking for recipes that are nutritious, tasty, and help ward off cravings for foods that I’m trying to avoid. This hearty “faux meatloaf” packs lots of flavor and the lentils and brown rice keep you feeling full and satisfied. 

Download Best Lentil Meatless Meatloaf

1 1/2 cups lentils, picked over and rinsed

3 1/2 cups vegetable broth (or water

3 tablespoons olive oil

2 medium onions, finely chopped

1 carrot, finely chopped

1 celery stalk, finely chopped

1 red bell pepper, finely chopped

2 cloves garlic, minced

1/2 teaspoon salt

½ teaspoon dried thyme

½ teaspoon cumin

½ teaspoon black pepper

2 cups pre-cooked brown rice (great use of leftover rice)

1/3 cup ketchup or barbecue sauce

Preparation:

1. Adjust oven rack to middle position and preheat oven to 350 degrees F. Lightly grease a 9x5 loaf pan or line with parchment paper (for easy removal)

2. In a large pot, bring the lentils and vegetable broth or water to a boil, reduce heat to medium-low, cover with lid, and simmer until cooked and they have absorbed most of the liquid, about 30-45 minutes.

3. While the lentils simmer, heat the olive oil in a large non-stick skillet over medium heat until shimmering. Add chopped onions, carrot, celery and bell pepper and cook until softened – 7-10 minutes. Stir in garlic, salt, thyme, cumin, and pepper and cook for 30 seconds until fragrant. Set aside to cool.

4. Drain the lentils in a fine mesh strainer and return to pot; mash lentils with fork or back of a large spoon. Stir in the brown rice, sautéed vegetable mixture, ketchup and mix until combined.

5.  Gently press the mixture into a lightly greased loaf pan. Spread extra ketchup on top if desired. Bake for 50-60 minutes. Allow to cool slightly before serving, as this will help the loaf firm up. 

Now that cooler temperatures are upon us, even here in California, it’s time for some hearty soup and stews. Hungarian Beef Goulash is a common Eastern European stew created using three basic ingredients: equal parts beef and onions, and a healthy dose of paprika. It’s often served with spaetzle, noodles, rice or potatoes and is guaranteed to keep you warm on the chilliest of days. Since paprika is a key ingredient, it’s important to use the best you can find. The Spice House is a great family owned business that offes the highest quality, hand-selected and hand-prepared spices and herbs. The stores are located in the Midwest (I've been to the store in Chicago, it's great!), but online ordering from their website is a breeze – and it’s worth the trouble for their signature Hungarian Sweet Paprika. (check out all of their spices here - http://www.thespicehouse.com)

Download Best Beef Goulash with Hungarian Sweet Paprika recipe

3 pound beef chuck roast, cut into 1 ½”inch cubes

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

3 tablespoons vegetable oil (or bacon drippings)

3 large onions, about 4 cups onion, finely chopped

1 teaspoon sugar

¼ teaspoon salt

6 garlic cloves, minced

4 tablespoons Spice House Hungarian Sweet Paprika (http://www.thespicehouse.com/spices/hungarian-sweet-paprika)

3 tablespoons flour

3 cups chicken stock (preferably homemade)

3 tablespoons tomato paste

12 ounces jarred roasted red peppers, drained rinsed, and coarsely chopped (about 1 cup)

2 tablespoons balsamic vinegar (or red wine vinegar)

1 bay leaf

2 tablespoons minced fresh marjoram leaves (or 1 teaspoon dried)

1 teaspoon minced fresh thyme leaves

1 tablespoon caraway seeds, toasted in a dry skillet over medium heat until fragrant 1-2 minutes, and then coarsely ground

¼ teaspoon cayenne pepper

½ cup sour cream

¼ cup fresh chopped parsley

1. Preheat oven to 300°F and set rack to lower-middle position.

2. Dry beef chunks with paper towels and then season with kosher salt and pepper. Heat 1 tablespoon of oil is large Dutch oven over medium high heat until shimmering, about 2 minutes. Add half the beef cubes, arranging carefully so that meat is not overlapping. Cook, without moving, until well browned on one side, 2-3 minutes. Turn each piece and continue to cook until well browned all over, about 5 minutes. Remove meat and set aside in a large bowl. Repeat process with another tablespoon of oil (or bacon drippings) and remaining meat. Transfer meat to the bowl and set aside.

2. Reduce heat to medium, and adding remaining tablespoon of oil to the Dutch oven. Add the onions, sugar, and ¼ teaspoon of salt. Cook, stirring frequently and scraping the bottom of the pot to loosen any browned bits, until the onions are golden brown, 8-10 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add paprika and flour and stir to coat the onions, about 1-2 minutes.

3. Stir in 1 ½ cups of stock, scraping bottom of the pan to loosen any brown bits, stirring until the liquid has thickened. Slowly add remaining stock, stirring constantly. Stir in tomato paste, chopped red peppers, vinegar, bay leaf, marjoram, thyme, caraway seeds cayenne pepper, and ¾ teaspoon salt. Add the reserved browned beef and any accumulated juices, and stir to combine. Increase heat to medium-high, bring to a simmer, cover pot and place in oven for 2 hours, until meat is tender when tested with a fork, stirring once after 75 minutes.  

4. Remove from oven and skim off any fat from top of stew. Place the sour cream in a bowl and add ½ cup of the hot liquid from the stew and mix to combine.  Stir the mixture back into the stew, and then add parsley, season with salt and pepper to taste, and stir to combine. Serve immediately.

Roast Chicken is one of the simplest things to make, and when done correctly, becomes an all time home comfort food favorite. I find that Kosher chickens are the most flavorful and juicy, particularly Empire Kosher Chickens (http://www.empirekosher.com/). If you can’t find a Kosher chicken, then make a quick brine solution by dissolving a ½ cup salt in 2 quarts of cold water in a large bowl. Immerse the chicken in the brine and place in the refrigerator for 1 hour (no longer!) Remove the chicken and dry thoroughly with paper towels. 

Download Perfect Roast Chicken

1 Kosher roasting chicken, 4-5 pound

2 tablespoons unsalted butter, room temperature

Salt and freshly ground black pepper

2 medium onions, peeled and sliced crosswise 1/2 inch thick

1 lemon, quartered

1/2 head of garlic, cut in half crosswise

4-5 sprigs fresh thyme

1 sprig fresh rosemary

1 tsp. Herbs de Provence

1 cup low-sodium chicken broth, (or homemade)

1. Let chicken stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.

2. In the center of a heavy-duty roasting pan, scatter onion slices over bottom of pan.  Insert garlic half, thyme sprigs, roseamary and lemon quarters into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.

3. Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper and then herbs de Provence. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 170 degrees and the thigh 180 degrees.

4.Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle.

5. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.

This is one of those recipes reserved for very special occasions - when you’re having a small dinner party and want to make a big impression. You will probably have to ask your butcher to prepare a trimmed, center-cut piece, often known as Chateaubriand, from the whole tenderloin, as this cut is not usually available without special ordering. It’s probably going to be a bit pricey - quite pricey in fact. When prepared properly, this can truly be the star of a spectacular meal to remember.  

Serves 4-6 people

Roasted Beef Tenderloin

1 beef tenderloin, center-cut Chateaubriand (about 2-3 pounds), trimmed of fat and silver skin

1 tablespoons olive oil

2 teaspoons kosher salt

1 teaspoon coarsely ground black pepper (or crushed with a mortar and pestle)

1 tablespoon vegetable oil

2 tablespoons unsalted butter, softened

Red Wine Sauce

1 cup chicken broth

1/3 cup dry red wine

2 teaspoons Dijon mustard

1 teaspoon minced fresh thyme or heaping 1/4 teaspoon dried thyme leaves

1 ½ teaspoons cornstarch dissolved in 1 tablespoon of cold water

1. Tie roast crosswise at 1½-inch intervals using butcher’s twine.  Set meat on a sheet of plastic wrap and rub all over with olive oil. Sprinkle with salt and pepper; then, lift plastic wrap up and around meat to press on excess and let stand at room temperature 1 hour.  Meanwhile, adjust oven rack to middle position and heat oven to 300 degrees.

2. Remove plastic wrap from beef and pat roast dry with paper towels. Transfer roast to wire rack set in rimmed baking sheet. Roast until instant-read thermometer inserted into center of roast registers 125 degrees for medium-rare, 40 to 55 minutes, or 135 degrees for medium, 55 to 70 minutes, flipping roast halfway through cooking.

3. Heat vegetable oil in 12-inch heavy-bottomed skillet over medium-high heat until just smoking. Place roasted tenderloin in skillet and sear until well browned on four sides, 1 to 2 minutes per side (total of 4 to 8 minutes).  Remove skillet from heat and transfer roast to carving board and spread 2 tablespoons soft butter evenly over top of roast; let rest 15 minutes.  Meanwhile make red wine sauce in the same skillet used to sear the meat.

4. Mix broth, wine, mustard and thyme in a bowl. Using tongs and a wad of paper towel, wipe fat out from skillet used to sear the roast. Return pan to medium high heat and add the broth mixture, stirring to scrape up any browned bits from bottom.  Bring to a gentle simmer and whisk in cornstarch mixture to thicken sauce. Set aside.

5. Remove twine and cut meat crosswise into ½-inch-thick slices. Serve with red wine sauce.