Glögg (Swedish Mulled Wine)

This recipe is everything. Can’t overstate how delicious it is if you let it steep overnight. Just… go ahead and make a double batch. It’s for the best.

If you see steam as you’re heating the mixture, cover it up at least partially. Alcohol burns off before water does, and we can’t have that, now can we?

goliath-marcus-samuelsson-swediopian-holiday-celebrate-glogg-drink-cocktail-wine-recipe

http://www.tastingtable.com/cook/recipes/glogg-swedish-mulled-wine-recipe-marcus-samuelsson-recipes-streetbird-nyc

Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

INGREDIENTS

For the Glögg:

2 cinnamon sticks, broken into pieces

2-inch piece ginger, peeled and sliced

1 orange, zested (zest cut into 1-inch strips) and juiced (juice reserved)

6 whole cloves

¼ cup red raisins

2 tablespoons light brown sugar

1 teaspoon cardamom pods

1 vanilla bean, seeds scraped and pod reserved

One 750-milliliter bottle dry red wine, divided

1 cup port

½ cup vodka

For the Almond-Raisin Mixture:

½ cup blanched almonds

½ cup dark raisins

2 tablespoons light brown sugar

1 tablespoon unsalted butter

DIRECTIONS

1. Make the glögg: In a medium saucepan, combine the cinnamon, ginger, orange zest, cloves, raisins, light brown sugar, cardamom, vanilla bean and pod, and 1 cup of the red wine. Place over medium-high heat and cook until the wine is reduced by half, 7 to 10 minutes. Add the remaining wine, orange juice, port and vodka, and continue to cook until bubbles form around the edges, 3 to 5 minutes. Remove from the heat and let cool to room temperature. Chill in the fridge, covered, overnight and up to 2 days.

2. Make the almond-raisin mixture: In a large sauté pan, toast the almonds, raisins and brown sugar over medium heat until fragrant and toasted, 10 to 12 minutes. Add the butter and continue to cook until golden brown, 5 minutes, then transfer to a paper towel-lined plate.

3. Strain the chilled glögg into a medium pot, discarding the solids, and bring to a simmer over medium heat. Do not boil. Ladel the glögg into mugs and garnish each with a spoonful of the almond-raisin mixture. And serve.

Advertisements

Pommes Aligot

GTFO OF HERE WITH THESE CHEESY POTATOES UGH JUST LOOK AT THEM

pommes_aligot_french_potato_cheese_vegetarian_tasting_table_test_kitchen_720

http://www.tastingtable.com/entry_detail/chefs_recipes/16393/Pommes_Aligot_Recipe.htm

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

INGREDIENTS

4 medium Yukon Gold potatoes (about 2 pounds), peeled and quartered

Kosher salt

2 garlic cloves, minced

6 tablespoons (¾ stick) unsalted butter, at room temperature

1 cup heavy cream, warmed

1½ pounds Tomme d’Auvergne, rind removed and cut into ½-inch cubes (¾ pound Gruyère and ¾ pound fresh mozzarella can be substituted for Tomme d’Auvergne)

Freshly ground black pepper
DIRECTIONS

1. Put the potatoes in a medium pot and add enough cold water to cover by 2 inches. Add enough salt so that the water tastes salty, like the ocean, and bring a boil over high heat. Reduce the heat to a simmer and cook until the potatoes can be easily pierced with a knife, about 15 minutes. Drain.

2. Immediately mash the taters and return them to the pot. Set the pot over low heat and stir in the garlic, butter, cream and about half of the cheese. Once the cheese has melted, stir in the remaining cheese. Continue stirring until the potatoes can be stretched with a spoon like melted mozzarella. Season to taste with salt and black pepper.

IT LITERALLY STRETCHES LIKE THAT GUYS, SERIOUSLY I TRIED IT

zuni cafe’s roasted chicken + bread salad

3096275030_7425f78367

http://smittenkitchen.com/blog/2008/12/zuni-cafe-roast-chicken-bread-salad/

Such a brilliantly simple recipe. I love crispy chicken skins.

One interesting fact that I should do more diligence on, but whatever: rubbing butter under the skins may make your chicken skin more soggy, because butter contains water. Duck fat, on the other hand, does not. Don’t bother rinsing your chicken; it just spreads bacteria around (and doesn’t wash it off), and adds the kind of gross step of drying the chicken before you roast.

Serves 2 to 4

One small chicken, 2 3/4 to 3 1/2-pounds
4 tender sprigs fresh thyme, marjoram, rosemary or sage, about 1/2 inch long
3/4 teaspoon salt
3/4 to 1 teaspoon freshly cracked black pepper
A little water

Season the chicken: [1 to 3 days before serving; give a 3 1/4 to 3 1/2-pound chicken at least 2 days]

Remove and discard the lump of fat inside the chicken. Rinse the chicken and pat very dry inside and out. Be thorough — a wet chicken will spend too much time steaming before it begins to turn golden brown.

Approaching from the edge of the cavity, slide a finger under the skin of each of the breasts, making 2 little pockets. Now use the tip of your finger to gently loosen a pocket of skin on the outside of the thickest section of each thigh. Using your finger, shove an herb sprig into each of the 4 pockets.

Season the chicken liberally all over with salt and pepper. Season the thick sections a little more heavily than the skinny ankles and wings. Sprinkle a little of the salt just inside the cavity, on the backbone, but don’t otherwise worry about seasoning the inside. Twist and tuck the wing tips behind the shoulders. Cover loosely and refrigerate.

Prepare your oven and pan: [Day of, total time is 45 minutes to 1 hour]

Preheat the oven to 475°F. Choose a shallow flameproof roasting pan or dish barely larger than the chicken, or use a 10-inch skillet with an all-metal handle (we used a 12-inch cast iron frying pan for a 3 1/2 pound chicken). Preheat the pan over medium heat. Wipe the chicken dry and set it breast side up in the pan. It should sizzle.

Roast the chicken: Place the chicken in the pan in the center of the oven and listen and watch for it to start browning within 20 minutes. If it doesn’t, raise the temperature progressively until it does. The skin should blister, but if the chicken begins to char, or the fat is smoking, reduce temperature by 25 degrees. After about 30 minutes, turn the bird over — drying the bird and preheating the pan should keep the skin from sticking. Roast for another 10 to 20 minutes, depending on size, then flip back over to recrisp the breast skin, another 5 to 10 minutes.

Rest the chicken: Remove the chicken from the oven and turn off the heat. Lift the chicken from the roasting pan and set on a plate. Carefully pour the clear fat from the roasting pan, leaving the lean drippings behind. Add about a tablespoon of water to the hot pan and swirl it.

Slash the stretched skin between the thighs and breasts of the chicken, then tilt the bird and plate over the roasting pan to drain the juice into the drippings. You can let it rest while you finish your side dishes (or Bread Salad, below). The meat will become more tender and uniformly succulent as it cools.

Serve the chicken: Set a platter in the oven to warm for a minute or two.

Tilt the roasting pan and skim the last of the fat. Place over medium-low heat, add any juice that has collected under the chicken, and bring to a simmer. Stir and scrape to soften any hard golden drippings. Taste — the juices will be extremely flavorful.

Cut the chicken into pieces, spread on the warm platter (on top of the Bread Salad, if using).

Capitalize on leftovers: Strain and save the drippings you don’t use, they are delicious tossed with spätzle or egg noodles, or stirred into beans or risotto. You can also use them, plus leftover scraps of roast chicken, for a chicken salad.

Zuni Cafe Bread Salad
Adapted from the Zuni Cafe, San Francisco

I can’t describe it any better than they do: “Sort of a scrappy extramural stuffing, it is a warm mix of crispy, tender, and chewy chunks of bread, a little slivered garlic and scallion, a scatter of currants and pine nuts, and a handful of greens, all moistened with vinaigrette and chicken drippings.”

As I noted above, I’ve trimmed down the steps for this recipe significantly so it doesn’t resemble the original recipe a whole lot. But it remains equally delicious.

Generous 8 ounces slightly stale open-crumbed, chewy, peasant-style bread (not sourdough)
6 to 8 tablespoons mild-tasting olive oil
1 1/2 tablespoons Champagne vinegar or white wine vinegar
Salt and freshly cracked black pepper
1 tablespoon dried currants plumped in 1 tablespoon red wine vinegar and 1 tablespoon warm water for ten minutes or so
2 tablespoons pine nuts
2 to 3 garlic cloves, slivered
1/4 cup slivered scallions (about 4 scallions), including a little of the green part
2 tablespoons lightly salted chicken stock or lightly salted water
A few handfuls of arugula, frisée, or red mustard greens, carefully washed and dried

Preheat the broiler. Carve off all of the bottom and most of the top and side crusts from your bread (you can reserve these to use as croutons for soup or another salad). Tear bread into irregular 2- to 3-inch chunks, wads, bite-sized bits and fat crumbs. You should get about 4 cups.

Toss them with just a tablespoon or two of olive oil, lightly coating them, and broil them very briefly, just to lightly color the edges. If you’d like to toast the pine nuts (recommended) you can put them on your broiler tray as well, but watch them very carefully — they cook quickly!

Combine about 1/4 cup of the olive oil with the Champagne or white wine vinegar and salt and pepper to taste. Toss about 1/4 cup of this tart vinaigrette with the torn bread in a wide salad bowl; the bread will be unevenly dressed. Taste one of the more saturated pieces. If it is bland, add a little salt and pepper and toss again.

Heat a spoonful of the olive oil in a small skillet, add the garlic and scallions, and cook over medium-low heat, stirring constantly, until softened. Don’t let them color. Scrape into the bread and fold to combine. Drain the plumped currants and fold them in, along with the pine nuts, if they were not already mixed with the bread scraps from the broiling step. Dribble the chicken stock or lightly salted water over the salad and fold again.

Taste a few pieces of bread — a fairly saturated one and a dryish one. If it is bland, add salt, pepper, and/or a few drops of vinegar, then toss well.

If you’re going to serve the salad under the roast chicken (recipe above), you can pile the bread salad on the serving dish you want to use and tent it with foil. If you want to serve it separately, do the same, but in a 1-quart shallow baking dish. Hang onto the bowl you mixed it in — you’ll use it again.

Place the salad in the oven after you flip the chicken the final time, for about 5 to 10 minutes.

Tip the bread salad back into the salad bowl. It will be steamy-hot, a mixture of soft, moist wads, crispy-on-the-outside-but-moist-in-the-middle-wads, and a few downright crispy ones. Drizzle and toss with a spoonful of the pan juices. Add the greens, a drizzle of vinaigrette, and fold well. Taste again.

Khao Soi (Thai Chicken Curry Soup)

rl-hero-homemade-thai-dinner-party-entertaining-recipe-chiang-mai-brooklyn-nyc-nam-prik-ong-chile-pork-dip-khao-soi-coconut-chicken-curry-recipe

http://www.tastingtable.com/cook/recipes/khao-soi-recipe-thai-curry-chicken-soup-rice-noodle-recipe-chiang-mai-nyc

Khao soi is a spicy Burmese-influenced noodle soup widely eaten in Northern Thailand. It’s spiked with a curry paste made of shallots, garlic turmeric, spices and herbs, giving the famous dish its signature flavor. Brooklyn-based chef Kanlaya Supachana cooks the curry paste in the soup’s coconut milk, giving her version a luxurious texture.

When preparing, rinse the noodles in cold water to stop them from overcooking.

Khao Soi
Recipe adapted from Kanlaya Supachana, Chiang Mai Restaurant, Brooklyn, NY
Yield: 4 servings
Prep Time: 30 minutes, plus 20 minutes soaking time
Cook Time: 1 hour
Total Time: 1 hour and 30 minutes, plus 20 minutes soaking time

INGREDIENTS

For the Curry Paste:

8 to 10 dried Thai chile peppers

10 garlic cloves

5 kaffir lime leaves

4 medium shallots, halved

One 2-inch piece ginger, peeled and thinly sliced (⅓ cup sliced ginger)

One 2-inch piece fresh turmeric, peeled and thinly sliced

¼ cup chopped coriander root or 2 tablespoons finely chopped cilantro stems

2 tablespoons sliced lemongrass (½ lemongrass stalk)

1 tablespoon shrimp paste

1 tablespoon curry powder

1½ teaspoons toasted coriander seeds, ground

1½ teaspoons toasted cardamom pods, seeds removed and ground

½ teaspoon toasted cumin seeds, ground

For the Khao Soi:

3 cups coconut milk, divided

Curry paste

2 cups water

1½ pounds chicken legs, drumsticks and thighs separated (4 legs)

1½ cups canola oil

4 ounces thin egg noodles

12 ounces thick egg noodles

2 tablespoons palm sugar

Kosher salt, to taste

Cilantro sprigs, pickled mustard greens, shallots, chile oil and lime wedges, for serving
DIRECTIONS

1. Make the curry paste: Place the dried chiles in a heatproof bowl. Cover with boiling water and let soak until softened, 20 minutes. Drain the chiles, reserving the soaking liquid.

2. In a food processor, pulse the chiles, garlic, kaffir lime leaves, shallots, ginger, turmeric, coriander root (or cilantro stems), lemongrass, shrimp paste, curry powder, coriander seeds, cardamom seeds, cumin seeds and 2 to 4 tablespoons of the chile soaking liquid (as needed) to make a paste. Makes about 1¼ cups.

3. Make the soup: In a large heavy pot, heat 1 cup of the coconut milk over medium-high heat. When the coconut milk begins to simmer, add the curry paste and cook, stirring constantly, until the liquid has thickened and reduced, 5 minutes. Add the water and remaining 2 cups of coconut milk, and bring to a boil. Add the chicken, reduce the heat to medium low and simmer until the chicken is cooked through and tender, 40 to 45 minutes.

4. Meanwhile, in a medium saucepan, heat the oil over medium-high heat. Working in 2 batches, fry the thin noodles until golden brown and crisp, about 1 minute. Transfer to a paper towel-lined plate and set aside.

5. Cook the thick egg noodles, according to the package directions, until al dente. Rinse under cold water and set aside.

6. Stir the palm sugar into the soup. Taste and adjust the seasoning with salt. Divide the soup and noodles among 4 bowls and serve with cilantro, pickled mustard greens, shallots, chile oil and lime wedges.