Accidental Recipes

3 medium boneless chicken breasts (thighs could likely work) 1 large dried chile (ancho, passilla, etc.) 2 bay leaves 1 tsp coriander seeds 5 cloves garlic, peeled, lightly crushed 5 or so sun dried tomatoes 1 medium to large onion, peeled and quartered 1 tsp cumin seeds 1 24 oz can tomato sauce or crushed tomatoes 10 taco shells (soft or hard, you pick) Taco toppings - cheese of choice, if desired - chopped cilantro leaves Combine all ingredients except tomato sauce and taco shells in a pot. Cover with 1 inch of cold water, and bring all to a boil. Reduce to a simmer, and simmer for 20-30 minutes until the chicken is very tender. Meanwhile, heat tomatoes with 1 tsp of salt in a large sauce pan to just boiling, and then reduce to a simmer. After the chicken has cooked for 20 minutes, remove 1 cup of the stock and add to the tomato sauce. Remove chicken and cover with foil to keep warm. Remove sun dried tomatoes and dice. Remove pepper, squeeze gently over a bowl

A great way to use sage right from the garden. The cast iron pan does a fabulous job as a fryer, but pick the high sided pan of your choice. 12-24 or more medium to large sage leaves, with stems still attached 2 large eggs 1/3 cup cold water 1 cup flour Salt 3/4 - 1 cup neutral oil (grapeseed works well) Heat the oil in a pan on a medium-high heat. Pull the sage leaves from the main stalk, try to keep the stems attached. Lightly beat the eggs Add the water and the salt to the eggs and beat lightly Add to the flour and mix well. The batter should be sticky, but not stiff. If too stiff, add a bit more cold water. Coat each side of a sage leaf in the batter, and place in the oil. Continue adding coated leaves to the pan, keeping about 1/2" between them. Turn when golden on one side, then remove to a plate covered with a paper towel when 2nd side is golden. Continue until all the sage leaves are used up. Serve immediately. If you have batter leftover, drizzle i

The starting point for this is to have 2 cups of cooked beans in their cooking liquid. If using canned beans, use a combination of 1/2 cup broth (chicken or veggie) and half a cup of the pasta cooking water (in addition to the pasta cooking water below). 2 cups cooked beans with their cooking water OR 2 cans of beans, rinsed 4 cups loosely packed baby spinach, well rinsed Olive oil 1 lb pasta (Orecchiette works well) 1 medium onion, diced 2-3 cloves of garlic, minced pinch of red pepper flakes 1/2 lemon 1 tsp sage 1 tsp thyme   Pasta cooking water as needed salt pepper  parmesan cheese 1) Put on water for pasta 2) Saute onions the oil in a large skillet until translucent 3) Add garlic and red pepper flakes and sauté for 30 more seconds while stirring 4) Add beans and their liquid with the sage, thyme and salt and pepper 5) Lower heat and simmer while waiting for water for pasta begins to boil. 6) Add pasta to water 7) Mash about 1/2 of the b

There is a first for everything. And this is the first time I have written a blog post about a meal out. We only had an hour, unexpectedly, so went to La Machina Cafe on the recommendation of friends. Quite simple, the best combination of service, food, wine, and atmosphere I have had in many years. The squid ink pasta with bottarga and clams was the highlight of the evening. The chef, Marco Ferrarini, and his staff were both personable and knowledgeable. We will be back. Many times, I think.

Lots of ways to cook this. My new personal favorite. This was done with a smaller piece of beef, so scale herbs and spices a bit up (not 2x!) if you are cooking a larger piece Start with a 2-3 lb piece of corned beef from a butcher. Not something cryo-vaced into a plastic bag with a spice package. Just beef, already brined/corned. Leave the fat on. 1 tsp peppercorns 1/2 tsp whole allspice 1 small cinnamon stick 3 cloves of garlic, peeled 1 tsp mustard seeds 1 tsp thyme 2-3 bay leaves 1 head of Savoy cabbage, quartered 5-6 large carrots, scrubbed, cut into 2 inch long pieces 1) Cover the beef in water, add all the herbs and spices. 2) Bring just to a boil, then simmer on low (occasional bubble) for 2.5 hours. 3) Add the carrots, simmer for 10 minutes 4) Add the cabbage, simmer for another 5 minutes 5) Remove carrots and cabbage when tender 6) check beef with fork. If tender, you are done. If not, keep simmering. 7) add cabbage and carrots back in to reheat when beef

1-2 heads kale (lacinato preferred), washed, cut into ribbons 2 lemons, juiced seperately 1 tbl lemon zest 1 tsp salt 1 Tbl olive oil plus 1/4 cup seeds (pumpkin, sesame, pine nuts, etc) nuts (walnuts, pecans, etc.) pomegranate seeds (or orange segments) 1/2 tsp freshly ground pepper 1/2 cup yougurt 1 tbl chopped fresh dill Toss kale with juice of 1 lemon, and 1 Tbl olive oil and salt, let sit for about 15-20 minutes Add seeds, nuts, citrus. Mix pepper, 1/4 cup olive oil, yogurt, dill, pepper, zest and juice of other lemon for dressing. Serve salad with dressing on the side.

Recipe serves 4. Adjust as necessary. 1 lb linguini or pasta of choice 1 lb mussels, cleaned, debearded 8-10 little neck clams, cleaned 8 large sea scallops 1 small onion or two shallots, small dice 3-4 cloves of garlic, minced 1/2 cup dry white wine 2 cups cherry or other small tomatoes, whole 1 lb baby arugula, washed Salt Pepper Olive oil Grated hard Italian cheese (pecorino, parmesan, romano, etc.) Bring a large pot of water to boil for the pasta. Add the pasta and cook until al dente. Reserve a cup of the cooking liquid. Drain and keep warm. This can be done while cooking the shellfish. Heat a large sauté pan with some olive oil. Sear the scallops until browned on each side, and remove to a plate. Tent with some foil to keep warm. You will be heating the scallops again, so there is no need to cook them all the way through at this point. Add a bit more oil to the pan, and sauté the onion until translucent. Add the garlic and sauté for 15 seconds, stirring constan

A hearty dish for winter. 2 tbl olive oil 1/3 lb (approx) of pancetta, cubed. (omit for vegetarian) 2 medium onions, diced 3 cloves garlic, minced 1 butternut squash, peeled, seeds removed, cubed into 1/2 inch cubes 1 bunch of kale, deribbed, sliced into ribbons 2 tsp sage 2 cups chicken broth (or veggie broth) 1 rind from parmesan cheese 1 can romano beans (or white beans), drained, rinsed Grated parmesan for serving Saute pancetta in olive oil until just beginning to brown Add onions, sauté until translucent Add garlic and sauté for 15 seconds, stirring constantly Add squash and stir frequently until squash is well coated. Turn down heat to med-low and continue to sauté for 3-5 minutes, but not letting squash brown Add kale and stir until kale just begins to wilt Add sage and stir for 30 seconds Add broth and parmesan rind. Lightly cover and simmer until squash is just tender Add beans and simmer for 5-8 more minutes Serve in warmed bowls. Add grated parm.