Search Our Blog


Sunday, April 13, 2014

Corned Beef & Cabbage

Corned Beef & Cabbage
from William Sonoma's One Pot of the Day (2012)

  • 3 sprigs fresh thyme
  • 5 sprigs fresh flat-leaf parsley
  • 3 1/2-4 lb corned beef brisket
  • 2 bay leaves
  • 1 tsp peppercorns
  • 12 white boiling onions or 3 small white onions cut into wedges
  • 6 large or 12 small carrots, cut into large chunks or left whole if small
  • 2 lb small red-skinned or mixed-colored new potatoes
  • 1 small head green cabbage, cut into 6-8 wedges
  • 1 cup heavy cream
  • 3 tbsp prepared horseradish
  • salt

  1. Tie the thyme and parsley sprigs together with kitchen string.  Rinse the brisket, put it in a large, heavy pot, and add water to cover by 1 inch.  Bring to a boil over medium-high heat, skimming off any foam from the surface.  Add the herb bundle, bay leaves, and peppercorns, reduce the heat to medium-low, cover, and simmer gently until the brisket is almost tender, 2 1/2 to 3 hours.  
  2. Add the onions, carrots, potatoes, and cabbage wedges and return the liquid to a simmer.  Cook until the vegetables and brisket are fully tender, about 25 minutes.  
  3. Meanwhile, in a bowl, whip the cream until soft peaks form.  Fold in the horseradish, then season with salt.  Cover and refrigerate the horseradish cream until ready to serve.  
  4. Using a slotted spoon, transfer the vegetables to a large platter.  Transfer the brisket to a cutting board.  Cut the meat across the grain and arrange on the platter with the vegetables.  Serve, passing the horseradish cream on the side.  


Blueberry Scones

will probably not try this recipe again...original recipe found here

Blueberry Scones

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1 tablespoon grated orange zest
  • 1 stick cold unsalted butter, grated
  • 1 large egg, lightly beaten
  • 1/2 cup cold heavy cream
  • 1 cup blueberries, fresh or frozen
  • extra heavy cream for brushing the tops
  • raw sugar for sprinkling the tops

  1. Preheat the oven to 400 degrees F.
  2. In the bowl of an electric mixer fitted with a paddle attachment, mix 2 cups of flour, 1/2 cup sugar, the baking powder, orange zest, and salt. Add the cold butter and mix at the lowest speed. Combine the egg and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy. Add the blueberries to the dough, and mix on low speed until blended.
  3. Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick.
  4. Shape the dough into a square. Cut the square into quarters then cut again into eighths, diagonally, making triangles. 
  5. Brush the tops of the scones with heavy creme, sprinkle with sugar and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch.
  6. Serve warm with butter and preserves. 


Beef Tacos with Salsa Verde

original recipe found here

Beef Tacos with Salsa Verde

  • 1 tablespoon vegetable oil
  • 1 3 -pound boneless beef chuck roast
  • 1/2 teaspoon ground cumin
  • Kosher salt and freshly ground pepper
  • 1 16 -ounce jar salsa verde
  • 1/2 white onion, thinly sliced
  • 2 cloves garlic, smashed
  • 1/2 cup chopped fresh cilantro
  • 12 corn tortillas, warmed
  • Shredded lettuce and chopped tomatoes, avocado and/or radishes, for topping
  • Lime wedges, for serving

  1. Heat the vegetable oil in a large skillet over medium-high heat. Season the beef with the cumin, 1 teaspoon salt and 1/4 teaspoon pepper. Add to the skillet and cook until golden brown, about 3 minutes per side.
  2. Transfer the meat to a 6-quart slow cooker, then add the salsa, onion and garlic. Cover and cook on high, 6 hours.
  3. Remove the meat to a cutting board and shred with 2 forks, discarding the excess fat. Return the meat to the slow cooker and stir in the cilantro.
  4. Serve the meat in tortillas and top as desired. Serve with lime wedges.


Moroccan Chicken

Moroccan Chicken
from William Sonoma's One Pot of the Day (2012)

  • 3 1/2lb assorted chicken pieces, skin on and bone in 
  • salt and freshly ground pepper 
  • 2 tablespoons olive oil
  • 1/2 large yellow onion, finely chopped
  • 3 bay leaves
  • 5 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 1 1/2 tablespoons coarsely chopped fresh flat-leaf parsley
  • 1/4 cup slice almonds, toasted

  1. Season the chicken generously with salt and pepper.  In a large, heavy frying pan, heat the oil over medium-high heat.  Working in batches, sear the chicken, turning as needed, until golden brown, about 8 minutes.  Transfer to a plate.
  2. Pour most of the fat from the pan and return it to medium high heat.  Add the onion and bay leaves and saute until the onion is golden, about 5 minutes.  Add the garlic and cook for 1 minute.  Add the cumin, 1/2 teaspoon salt, several grindings of pepper, the wine, and the broth, and stir to scrape up any browned bits on the pan bottom.  Transfer the contents of the pan to a slow cooker and stack the chicken on the top.  Cover and cook on the low setting for 3 1/2 hours.  The chicken should be tender.  
  3. Transfer the chicken to a platter and keep warm.  Remove and discard the bay leaves.  Let the braising liquid stand for a few minutes, and then skim the fat from the surface.  
  4. If desired, remove the chicken skin.  Moisten the chicken with some of the braising liquid.  Garnish with the parsley and almonds, and serve.


New England Halibut Stew

New England Halibut Stew
from William Sonoma's One Pot of the Day (2012)

  • 4 oz thick-cut bacon, chopped
  • 1 yellow onion, chopped
  • 2 celery ribs, chopped
  • 2 carrots, coarsely chopped
  • 3/4 lb small red potatoes, chopped
  • 3 tablespoon chopped fresh thyme
  • 1 1/2 cups vegetable broth or bottled clam juice
  • 3/4 cup heavy cream
  • 1/2 cup dry white wine
  • 1 1/2 lb halibut fillets, cut into 2-inch chunks
  • salt and freshly ground pepper

  1. In a large, heavy pot, saute the bacon over medium-high heat until crisp and golden, about 5 minutes.  Drain on paper towels.  Add the onion, celery, carrots, and potatoes to the pot, raise the heat to medium-high, and saute about 5 minutes.  Stir in 2 tablespoons of the thyme.  Add the broth, cream, and wine and bring to a gentle simmer.  Stir in the reserved bacon.  
  2. Add the fish, cover, and cook until the fish is opaque throughout and the vegetables are tender, 10-12 minutes.  Season with salt and pepper.  Garnish the stew with the remaining 1 tablespoon thyme and serve.


Saturday, March 29, 2014

Chocolate White Chocolate Chunk Cookies

original recipe can be found here

Chocolate White Chocolate Chunk Cookies
makes about 40 cookies

  • 1/2 pound unsalted butter at room temperature
  • 1 cup light brown sugar, packed
  • 1 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 extra-large eggs at room temperature
  • 2/3 cup good unsweetened cocoa
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 1/2 pounds good white chocolate, coarsely chopped

  1. Preheat the oven to 350 degrees F.
  2. Cream the butter and both sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Fold in the chopped white chocolate.
  3. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.


Thursday, March 6, 2014

Thai Green Chicken Curry with Asparagus

Thai Green Chicken Curry with Asparagus
from WIlliam Sonoma's One Pot of the Day (2012)


  • 1 1/2 lb asparagus, trimmed and cut into 2-inch pieces
  • 4 skinless, boneless chicken breast halves
  • 2 tablespoons peanut or grapeseed oil
  • 1 yellow onion, cut into 8 wedges
  • 1 small red bell pepper, seeded and cut into matchsticks
  • 1/2-inch piece fresh ginger, peeled and minced
  • 2 cloves garlic, minced
  • 1 can (13.5 fl oz) unsweetened coconut milk (unshaken)
  • 3 tablespoons Thai green curry paste
  • 1 cup (8 fl oz) chicken broth
  • 2 tablespoons Asian fish sauce
  • 1/2 cup small Thai basil leaves
  • 1 lime, cut into wedges


  1. Bring a saucepan of salted water to a boil.  Add the asparagus and cook just until tender-crisp, about 2 minutes.  Drain and refresh with cold water, and drain again.  Cut the chicken across the grain on a slight diagonal into sliced about 1/2 inch thick.  Season with salt.
  2. In a large frying pan, heat the oil over medium-high heat.  Add the onion and bell pepper and saute until beginning to soften, about 3 minutes.  Stir in the ginger and garlic and saute until fragrant, about 30 seconds.  Transfer to a plate.
  3. Open the can of coconut milk (do not shake it) and scoop out 3 tablespoons of the thick cream on the top.  Return the pan to medium-high heat.  Add the coconut cream and curry paste and stir well.  Whisk in the remaining coconut milk, the broth, and the fish sauce.  Return the vegetable mixture to the pan, stir in the chicken, and bring to a boil.  Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce has reduced slightly and the vegetables are tender-crisp, about 5 minutes.  Stir in the asparagus and cook until the chicken is opaque throughout, about 3 minutes.  Adjust the seasoning and serve, garnished with basil and lime wedges.