Miso Ranch Dressing

Miso Ranch Dressing

By Emma Laperruque

 

Makes: 1 1/4 cups
Prep time: 10 min

Ingredients

  • 1/3 cup whole-milk Greek yogurt
  • 1/4 cup mayonnaise
  • 3 tablespoons white miso
  • 1/3 cup buttermilk
  • 3 tablespoons finely chopped chives
  • 1 tablespoon finely chopped parsley
  • 1 tablespoon finely chopped dill
  • 2 garlic cloves, minced
  • 2 teaspoons dijon mustard
  • 1 pinch smoked paprika
  • 1 pinch ground cayenne
  • 1 tablespoon rice vinegar
  • 1 pinch kosher salt, or to taste

Directions

  1. Combine the yogurt, mayo, and miso in a bowl. Stir with a fork until smooth. Add the buttermilk and stir again. Add the rest of the ingredients. Adjust to taste as needed: More vinegar for pucker and thinness. More mayo or yogurt for richness and thickness. More dijon and cayenne for kick. And on and on. Chill before serving.
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Sheet Pan Pork Chops & Vegetables with Parsley Vinaigrette

Sheet Pan Pork Chops & Vegetables with Parsley Vinaigrette

Serves: 4
Prep time: 15 min
Cook time: 45 min

Ingredients

  • 1 pound Yukon Gold potatoes
  • 1 pound carrots
  • 1 fennel bulb
  • 10 garlic cloves
  • 1/3 cup extra-virgin olive oil
  • 1/2 teaspoon dried rosemary
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 4 (12-ounce) bone-in center-cut pork chops, 1 to 1 ½ inches thick
  • 1 small shallot
  • 1 handful fresh parsley
  • 4 teaspoons red wine vinegar
  • 1/8 teaspoon sugar

Directions

  1. Prep Vegetables and Aromatics: Adjust oven rack to upper-middle position and heat oven to 450°F. Cut potatoes in half lengthwise, then cut crosswise into 1/2-inch-thick slices. Peel carrots and cut into 3-inch lengths, quartering thick ends lengthwise. Discard fennel stalks, halve bulb, and cut into 1/2-inch-thick wedges. Peel garlic.
  2. Roast Vegetables: Toss 1 tablespoon oil, rosemary, potatoes, carrots, fennel, garlic, 3/4 teaspoon salt, and ¼ teaspoon pepper together in a bowl. Spread vegetables in single layer on rimmed baking sheet. Roast until beginning to soften, about 25 minutes.
  3. Prep Pork: While vegetables roast, combine paprika, coriander, 1 teaspoon salt, and 1 teaspoon pepper in a bowl. Trim pork and pat dry with paper towels. Cut 2 slits, about 2 inches apart, through fat on edges of each chop. Rub chops with 1 teaspoon oil, then season thoroughly with spice mixture.
  4. Roast Pork: Lay chops on top of vegetables and continue to roast until chops register 145°F and vegetables are tender, 10 to 15 minutes, rotating sheet halfway through roasting.
  5. Make Vinaigrette: While pork cooks, mince shallot. Mince 2 tablespoons parsley. Whisk vinegar, sugar, remaining ¼ cup oil, shallot parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a bowl.
  6. Finish Dish: When pork is cooked, remove sheet from oven, tent with aluminum foil, and let rest for 5 to 10 minutes. Drizzle vinaigrette over pork and serve.

Instant Pot Chicken in Red Wine Sauce /Recipe

Instant Pot Chicken in Red Wine Sauce

Instant Pot Chicken in Red Wine Sauce

Serves: 4
Prep time: 10 min
Cook time: 45 min

Ingredients

  • 1 tablespoon to 2 olive or vegetable oil
  • 3 or 4 slices bacon (about 3 ounces / 85 grams), cut crosswise into ½-inch (1.25 cm) lardons
  • 6 bone-in, skin-on chicken thighs, about 5 ounces (140 grams) each, trimmed of excess fat
  • 1 cup (250 ml) red wine, such as Beaujolais Villages
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1/2 teaspoon dried thyme
  • 1 piece bay leaf
  • 1 pinch fine salt and freshly ground black pepper
  • 3 tablespoons (45 grams) unsalted butter
  • 1/2 pound (250 grams) button mushrooms, quartered if large
  • 1 tablespoon all-purpose flour
  • 1/4 cup to ½ cup (60 to 120 ml) low-sodium chicken stock (optional)
  • Buttered broad noodles, for serving

Directions

  1. Using the Sauté function, heat 1 tablespoon of the olive oil in the pressure cooker. Add the bacon and cook until lightly browned, about 2 minutes. Transfer the bacon to a plate. You should have about 3 tablespoons of rendered fat left in the pressure cooker—if necessary, add an additional 1 tablespoon olive oil.
  2. Dry the chicken thighs thoroughly with paper towels and add them to the pressure cooker. (You may need to do this in batches.) Cook until golden on all sides, 7 to 8 minutes. Transfer the chicken to a plate. Turn off the Sauté function.
  3. Add the wine and stir, scraping any browned bits from the bottom of the pot with a wooden spoon. Add the garlic, tomato paste, thyme, and bay leaf. Season lightly with salt and pepper and stir to combine. Return the bacon and the chicken thighs to the pot, along with any juices from the plate, arranging the chicken skin-side down to absorb more color from the wine. Cook on high pressure for 25 minutes.
  4. While the chicken cooks, in a medium skillet, melt 2 tablespoons (30 grams) of the butter over medium-high heat until foamy. When the foam has started to subside, add the mushrooms and cook, shaking the pan frequently, until the mushrooms are tender and lightly browned, about 5 minutes. Season lightly with salt and pepper. Remove from the heat and allow to cool.
  5. In a small bowl, mash the flour into the remaining 1 tablespoon (15 grams) butter until it forms a smooth paste (this is the beurre manié).
  6. When the chicken has finished cooking, manually release the steam. Transfer the chicken to a plate, leaving the liquid in the pot. Discard the bay leaf.
  7. Using the Sauté function, bring the cooking liquid to a simmer. With a wire whisk, beat in the beurre manié until the sauce becomes glossy and coats the back of a spoon. If the sauce becomes too thick, add the stock, starting with 1 tablespoon. Taste and adjust the seasonings, adding more salt and pepper as desired.
  8. Return the chicken, along with any juices from the plate, and mushrooms to the pressure cooker and heat them through in the sauce. Serve with buttered broad noodles.
  9. BEURRE MANIÉ: Sauces are one of the pressure cooker’s weak points, as liquid cannot evaporate and reduce while it is sealed. Flour or other starch added to the pressure cooker before sealing could burn on the bottom or clog the vent holes. Given these factors, the sauce of a dish braised in the pressure cooker is thin. It’s up to you, then, to thicken it. A classic beurre manié—or “kneaded butter”—is the perfect solution. Composed of equal parts flour and butter that have been mashed together, the paste is whisked into hot braising liquid at the end of the cooking time, turning the sauce thick and glossy, without lumps. Beurre manié is extremely easy to make—just use a fork to mash butter and flour together on a plate. But to save time, you can prepare a large quantity in the food processor. Divide it into 1-tablespoon portions and store them in the freezer. When you need to thicken a sauce, simply throw a frozen lump into your boiling braising liquid and whisk away.

Riffable Yorkshire Pudding for One/Recipe

 

Ingredients
1 teaspoon olive oil (or beef drippings, if you’ve got it)
1 large egg
1/4 cup flour
1/4 cup milk
1/2 teaspoon English mustard powder
1/2 teaspoon Worcestershire sauce
1 pinch salt
Freshly ground black pepper
1 tablespoon grated sharp cheddar

Yorkshire pudding is traditionally made in muffin tins, and is a close cousin to the American popover. To serve a crowd, take the recipe above, multiply it by 8, fill a couple greased 12-cup muffin tins and bake for 20 to 30 minutes, or until tall and big and browned. This is such a great thing to serve with a nice fillet of beef, or even individual filet mignons (which you should get in bulk at Costco because it’ll be way cheaper). Or alternatively, buy a fillet and cut it into medallion “mignons.

Make the recipe above (just nix the mustard powder and Worcestershire sauce!) and eat with maple syrup or honey, or sweetened sour cream or yogurt would be fabulous too.

Enfrijoladas /Recipe

Simple Enfrijoladas

Serves: 2

Ingredients

  • 1 tablespoon butter
  • 1 tablespoon chopped onion
  • 1 garlic clove, peeled and chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground mild chili powder
  • 2 cups cooked black or pinto beans, plus 1/2 cup cooking or can liquid
  • 6 corn tortillas
  • 2 tablespoons vegetable oil
  • 2 eggs
  • Assorted toppings: sliced fresh peppers, cotija cheese, torn cilantro, hot sauce

Directions

  1. Heat a skillet to medium-high heat. Add the butter, onion, and garlic. Stir for about a minute, until nearly golden, then add spices and continue stirring until fragrant, about a minute more. Add the beans and their broth carefully (the liquid may splatter), and mash with a bean masher or bottom of a heat-proof cup.
  2. Continue stirring and mashing until the beans form a semi-chunky paste. If there’s too much broth, raise the heat and reduce for a few minutes, stirring continuously so they don’t burn. If they look too dry, add more broth. Turn off heat and set aside.
  3. Using tongs, toast tortillas one at a time over an open burner (or do so in a dry, hot skillet; or fry them lightly in a few inches of hot oil). As you finish toasting each one, dip it straight away into the beans so covered on all sides, and place on a plate, folded in half or quarters. Continue until all tortillas are toasted, coated, and folded.
  4. In the same hot skillet, heat a few tablespoons of oil and quick-fry an egg per person till crispy on the bottom and mostly-set on top. Dole out about 3 enfrijoladas per person, top with the egg, and garnish as desired.

https://food52.com/recipes/53524-simple-enfrijoladas

Spinach Gratin

Spinach Gratin

Serves: 8-10
Prep time: 10 min
Cook time: 47 min

Ingredients

Gratin

  • 4 tablespoons unsalted butter
  • 2 medium-sized yellow onions, chopped
  • 1/4 cup unbleached flour
  • 3 cups organic whole milk
  • 1/4 teaspoon freshly grated nutmeg
  • 1 pinch of cayenne
  • 1 1/2 cups grated Gruyere cheese
  • 3 16 oz. bags of organic, chopped spinach – thawed
  • 1/2 teaspoon kosher salt (up to 1 teaspoon)
  • 1/4 teaspoon ground white pepper (up to 1/2 teaspoon)

Panko topping

  • 2 tablespoons unsalted butter
  • 1 1/2 cups panko breadcrumbs
  • 1 pinch sea salt, to taste

Directions

  1. Preheat oven to 400 degrees.
  2. Squeeze the liquid from the thawed spinach, handful by handful. Set aside.
  3. Heat milk to simmer in saucepan.
  4. Melt the butter in a heavy-bottomed pot. Add onions and cook until wilted but not browned, about 10 minutes. Add the flour and cook for 2 minutes. Stir in the hot milk and whisk the sauce until it thickens. Add the nutmeg and cayenne. Turn off the heat.
  5. Stir in the cheese and season with salt and pepper. Taste and correct seasoning. Add the spinach and mix in well.
  6. Pour into a 9X11 glass or ceramic baking dish. Prepare crumb topping.
  7. Melt butter in medium skillet. Add panko, sprinkle with sea salt and stir until lightly toasted. This occurs quite suddenly.
  8. Gently smooth the toasted panko on top of the gratin. Cook for 30-35 minutes until bubbling.

https://food52.com/recipes/3597-spinach-gratin