So Good: Food & Wine with Heather Johnston

Chicken Curry

 

I made this chicken curry during the last snow storm using what I happened to have in my pantry and fridge. Of course, I sometimes have a wacky assortment of items, but there's nothing too exotic in this dish, and it's very satisfying and cheering on a dreary night. 

2 tablespoons good quality curry powder (or more if you like it hot)

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 pound chicken cutlets, cut into 1" pieces

1 onion, diced

6 cloves garlic, minced

1 small slice of ginger, minced (about 1 teaspoon)

1 small eggplant, peeled and cut into 1" pieces (about 2 cups)

2 carrots, sliced

5 small red potatoes, quartered (about 1- 1 1/2 cups)

1 can coconut milk (not the sweet kind!)

1/2 pound snow peas, cut in half if desired

Red pepper flakes to taste

In a medium sized bowl, combine chicken, curry powder, salt and pepper. Let sit for up to 30 minutes or refrigerate for an hour.

Meanwhile, in a dutch oven or large saute pan, heat 1 tablespoon of oil and saute onions until softened about 3 minutes. Add garlic, ginger, and ONE HALF of the diced eggplant, potatoes, and carrots. Let cook for about 6 more minutes until veggies start to soften. Remove to a bowl and set aside.

Wipe skillet, add remaining oil and cook chicken in a single layer (you may need to do two batches) until browned and cooked through, about 6 minutes. Remove to a separate bowl and set aside.

Do not wipe skillet. Over medium low heat, add coconut milk to pan and carefully scrape up any browned bits that may have gathered. Return vegetables to the pan and let cook until the potatoes and carrots are softened. The eggplant will almost melt away, and the milk will cook down and thicken.

Return chicken to the pan with remaining eggplant and snow peas, and cook until tender. Season with hot red pepper flakes to taste. Serve over rice. Even better the next day.

Shrimp Scampi with Roasted Cauliflower

This time of year I roast vegetables frequently and have found they work beautifully with seafood. This tasty dish is flexible and a snap to prepare. Add any winter veggies you like. I added two sliced carrots for my cauliflower averse child which added a nice bit of color on a cold night.

Roasted Cauliflower

1 cauliflower cut up into small florets

2 tablespoons olive oil

1/4 teaspoon salt

freshly ground black pepper

1 scallion, sliced fine

Shrimp Scampi

1/2 pound linguine

1 tablespoon butter

3 tablespoons olive oil

5 garlic cloves, minced

1 pound large shrimp, cleaned 

1/2 teaspoon of salt

1/8 teaspoon freshly ground black pepper

Zest of 1 lemon

Juice of 1 1/2 lemons

3 tablespoons chopped fresh parsley

1/8 teaspoon hot red pepper flakes

Directions for Both

Heat oven to 375. In a 9x13 glass pyrex or corningware dish, toss cauliflower, salt, pepper and olive oil. Don't worry if the pan is a little crowded. Shake dish to distribute veggies evenly. Roast for 25-30 minutes stirring occasionally. Add scallions 5 minutes before finishing.

Meanwhile, cook linguine according to package instructions. In a large skillet, heat oil and butter, add garlic and let brown for about 1 minute. Season shrimp with salt and black pepper; add to pan and cook until just curled and opaque. Turn off heat; stir in remaining ingredients. Drain pasta, and toss with shrimp mixture. Serve with cauliflower and a dry Chardonnay from Macon. Lovely

Video Recipe: Savory Bacon Tart

Many good supermarkets now carry creme fraiche and fromage blanc. As a replacement you can use sour cream and cottage cheese, only you have to blend it in a food processor or blender.

It is not necessary to make your own puff pastry, but if the spirit moves you, don't let me stop you. And this dish never met a wine it didn't like, so feel free to chose your favorite one. It's an easy holiday hit or a sophisticated lunch with a salad.

8 ounces puff pastry (available frozen in most markets)

flour for rolling pastry

1/2 cup creme fraiche

1/2 cup fromage blanc

1 1/2 tablespoons flour

1 tablespoon olive oil

1/4 teaspoon salt

freshly ground black pepper

4 ounces of bacon, sliced into 1/4 inch strips

1 large onion, sliced thin

Heat oven to 325F degrees or temperature suggested on pastry package. Flour work surface and carefully roll out pastry into a rectangle of 1/4 inch thickness. It should be big enough to fill a large baking sheet. (For individual tarts, cut into disks with pastry cutter.) Roll the pastry onto the baking sheet and prick all over the with a fork. Place in freezer for 10 minutes. Place in oven and "blind" bake for 10 minutes. Remove and set aside.

Meanwhile, in medium bowl mix creme fraiche, fromage blanc, flour, oil, salt and pepper. Set aside in refrigerator. Heat frying pan and cook bacon until it starts to brown, about 2 minutes. Add onions and cook until softened but not caramelized. (The dish may be prepared ahead to this point.)

When ready to bake, heat oven to 425F. Smooth cream mixture over pastry, then sprinkle the bacon onion mixture on top. Bake until cream starts to brown and puff just a bit, about 15 minutes. Let cool slightly and cut into 2 inch serving squares.

Chicken Soup in June

Hard to believe June is almost over. Hard to believe it is June at all. Pretty gray and chilly here in Brooklyn, but I did save on air conditioning and sunblock. In yet another strange seasonal turn, one of my best meals of the month was good old Chicken Noodle Soup. We had a mild case of the flu here in Casa Johnston-Eriksen over the last few weeks, not fun at all, but thanks to lots of Purell, Kleenex and Netfliks, everyone is well.  The soup helped, too.   By the way,  Stacia's Bajan Chicken Soup is a whole other level of wonderful, so stay tuned, my two Barbados videos will be up in the next week!

2 tablespoons olive oil
2 large carrots, roughly chopped
1 large leek, cleaned and sliced
1 medium onion, roughly chopped
2 celery ribs, roughly chopped
2 large sprigs parsley
1 chicken, cut into pieces (or purchased that way)

1 cup string beans, chopped
2 large zucchini or summer squash, sliced into thick half moons
2 ears of corn, kernels sliced off
1 cup peas
1 cup baby carrots
1/2 pound of broad egg (or eggless) noodles
salt and pepper to taste

In a large pot, heat olive oil. Add carrots, leek, onions, and celery. Cook until just softened, but not browned, about 6 minutes.  Add chicken parts, and parsley. Fill pot with water to about 2 inches from the top. Bring to a boil, the turn down to low.  Let simmer for about 40 minutes.  Skim off the top of the broth from time to time, to remove the fat and other bits that tend to rise.

After 40 minutes, remove the choice pieces of chicken, i.e. the breast and the legs. Let the broth continue to cook at least another 40 minutes. Meanwhile, remove the meat from the cooled chicken parts and cut or tear into small pieces. Set aside, put the bones back into the stock pot.

When ready, strain stock into a large enough container, I use my biggest stainless bowl. Discard chicken and vegetables, making sure to save all the choice pieces of meat. Return stock back to the pot, add string beans, carrots, zucchini, corn, peas and noodles.  Simmer until done, add chicken and season to taste.

Serve, with love, to your ailing patient, and save the rest for a rainy day. It freezes really well.

Roasted Ratatouille

Funny how that little Pixar film made this dish a winner with kids. Prepared traditionally, it takes four pans and tremendous patience. This easier version, though not exactly effort free, is quite yummy however. Add crusty bread and a few dollops of goat cheese and call it lunch.  Or serve it as a side with simply prepared fish such as snapper or stripped bass.  In an unusual move to complicate my life I now salt my eggplant before cooking it.  Sigh. I think it yields a better result, but I wish it didn't, as it requires time and forethought, two things I have in short supply.  Either way, this is a lovely French vegetable stew worthy of a warm sunny day, and a bright Sauvignon Blanc. 

1 eggplant
2 zucchini, diced into half inch pieces
1 yellow squash, diced into half inch pieces
1 orange bell pepper, diced
1 green pepper diced
1 large onion, cut into large dice
6 cloves garlic, 4 cut into large pieces, 2 minced
1 pint of grape tomatoes (or more if you like)
2 tablespoons fresh thyme (or  2 teaspoons dried)
2 tablespoons fresh oregano (or 2 teaspoons dried)
1/4 cup olive oil (just enough to coat well)
salt and freshly ground black pepper

Peel eggplant (optional), cut into 1/2 inch pieces, place in colander and sprinkle with kosher salt, toss to coat. Place colander in bowl and let sit for at least 30 minutes, but not more than 1 hour.  Rinse well, and squeeze dry.  Heat oven to 350F.  Mix eggplant and remaining ingredients in a large bowl and toss.  Place in large baking dish (you might need two) and cover with aluminum foil.  Bake for about 45 minutes.  Remove foil, and continue cooking for an additional 30-45 minutes. This makes a lot, so feel free to reduce the amount of veggies, it is very flexible. Enjoy!

Cheap Eats: Rice and Beans

Watching the stock market is like watching Groundhogs Day, only a lot less funny.  But YES, WE CAN cut food costs, and this dish is one of my favorite ways.

Use any color rice and beans you like. Let coupons and two for one specials be your guide. If you have a bit of meat on hand, slice it up and stir it in, especially if it is smoky or spicy. And do not, for a second, consider using jarred or frozen Sofrito if you have access to the real thing.  Sadly, I don't.

10 oz package yellow rice, such as Vigo OR 2 cups white rice

2 tablespoons olive oil

1 small onion, diced
4 cloves garlic, minced
1 small green bell pepper, diced
1 carrot, sliced

1 tablespoon Sofrito (Goya if you can't make it)

1 chicken cutlet OR 1 link of spicy sausage OR 1/2 cup of Diced Ham (OPTIONAL)
15 ounce can of beans, black or pink

red pepper flakes or hot sauce to taste
2 plum tomatoes, sliced
1 cucumber, sliced
2 tablespoons viniagrette
1 tablespoon chopped Italian parsley or cilantro

Cook rice according to package instructions. Meanwhile,i n a large sauce pan, heat oil.  Add onion, bell pepper and carrot, cook until translucent, about 8 minutes.  Add garlic and cook until just starting to brown.  If using, add meat to skillet until cooked through. Add beans, undrained,  plus 1/2 can of water. Simmer for 10 minutes to meld flavors.  Add hot sauce to taste.   Arrange cucumbers and tomatoes on a platter, dress with viniagrette.  Serve along side the rice and beans, topped with herbs. A tasty combo. Fabuloso with an easy $10 red wine like Columbia Crest Merlot.

On the Side: Broccoli and Cauliflower

Even when making a simple meal, don't take sides for granted.  People notice and feel special if you have one extra. Here are a couple of my favorites sides that I often serve together so I can get more variety and a bit of extra credit.

At my local grocery, I can often find them already cut up in the same package, and I steam them side by side to save time.   I got the original idea from one of my favorite cookbooks, Jacques Pepin's Table, but I've been making them for so long I think they've changed over the years.  In any case, these are pretty flexible recipes.

Cauliflower with Scallions and Breadcrumbs

1 head cauliflower
2 tablespoons plain bread crumbs
2 tablespoons canola oil
2 scallions, chopped
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Separate cauliflower into florets, steam until tender, about 11 minutes.  (or boil them covered in a small amount of salted water.)  Meanwhile, heat oil in a non stick pan, add scallions and cook for 30 seconds.  Stir in breadcrumbs, and cook until lightly browned about 1 minutes.  Add salt and pepper.  Sprinkle over cauliflower, and serve immediately. 

Broccoli in Lemon Sauce

1 head of broccoli
1 1/2 tablespoons olive oil
Juice of 1 lemon, about 1 tablespoon
1/4 teaspoon salt
dash of tabasco OR pinch of ground black pepper

Separate broccoli into florets, steam until tender about 11 minutes. (or boil them covered in a small amount of salted water.)  Meanwhile mix together oil, lemon juice, salt and pepper sauce, if using.  Drizzle over broccoli when done.  Without the Tabasco, any kid will eat this, and a few even like the spice.

Recipe - Jamaican Rice and Peas

This is the version I grew up on, The Johnston Family Coat of Arms, if you will. Occasionally I'll include thyme and green onions, and sometimes I use pigeon peas or kidney beans.  If you do, just remember to soak them overnight first.  That is not necessary with black eyed peas.  This can serve up to a dozen as a side, and easily doubles for a party.  (PS based on my soon to come video post, I've increased the amount of water needed, thanks, hj)

1/2 pound of dried black eyed peas
2 tablespoons vegetable oil
1 large onion, chopped (or one bunch green onions, if preferred)
pinch dry thyme OR 1/2 teaspoon chopped fresh thyme (optional) 
3 cups water
1 can coconut milk (not the sweet version!)
2-3 teaspoons salt
1-2 teaspoons yellow Scotch Bonnet pepper sauce OR 1 whole Scotch Bonnet pepper
1 pound long grain rice, such as Uncle Ben's
3 additional cups of water

In a large dutch oven or a large heavy bottomed pot with a lid, heat oil over medium heat. Add onions and cook until translucent, about 5 minutes. Add thyme, if using.  Stir in peas and 3 cups water.  Bring to a boil, reduce heat and cover.  Simmer until just tender, about 45 minutes. 

Then add coconut milk, salt, scotch bonnet pepper sauce OR whole pepper, and 2 cups water. Mix well and taste; it should be rich and well seasoned.  Bring to a boil, stir in rice, reduce heat, cover and cook until rice is tender and liquid absorbed, about 45 minutes.

Check occasionally while the rice is cooking. Add more water if needed, or remove the cover and let the liquid cook off, if it is too loose, but take care not to burn.  Because this dish contains coconut, it is very wine friendly, so don't hesitate to pair it with a full-bodied white like a Cotes Du Rhone Blanc. 

Pasta Puttenesca

Here's a re-post of a November 2007 entry, enjoy!

According to legend, the hard working women of Naples' red light district would make this sauce to advertise their seductive offerings. Trust, it is one evocative dish. So much so, that many moons ago the priests of the area were considering changing the name, which loosely translates to Harlot's Sauce, because they felt awkward about their love for it.

Indeed, the handy combination of garlic, tomatoes, olives and capers is deepened by the intense, almost mysterious presence of anchovies making a flavorful, and perhaps not so subliminally enticing sauce.  Still, it's all in the eye, or the nose of the beholder because Puttenesca is also economical, convenient, delicious and fast -- just the type of dish a working girl would need between shifts.  Smart and sexy, no wonder we're still making it.

Intensely flavored dishes like this can prove challenging to pair with wine so go simple. Easy reds such as Barbera, Montepulchino d'Abruzzo, or Beaujolias should do the trick.  No pun intended.

1/2 pound spaghetti or other sting pasta (can stretch to 3/4 pound)

2 tablespoons extra virgin olive oil

2 ounce can anchovy fillets, with oil

5 cloves garlic, minced

28 ounce can of diced tomatoes OR
2 1/2 cups chunky marinara sauce

2 ounces capers, non pareils, drained

1/2 cup pitted black olives, coarsely chopped

red pepper flakes to taste

Heat olive oil in large skillet, add garlic and cook until lightly brown, about 30 seconds. Add anchovies and stir to help dissolve.  Cook 3 minutes.  Add tomatoes, tomato sauce (or marinara sauce.) Bring to a boil and let simmer 5 minutes.  Stir in capers and olives, simmer 10 minutes or longer.  Add pepper flakes to taste.  Toss with pasta, serve with bread and wine. 

Smothered Turkey Meatloaf with Roasted Vegetables

For Meatloaf:
1.3 pound package ground turkey, 93% lean
1 medium onion, grated
1/3 cup low fat milk
1 egg, beaten (or 2 egg whites)
1 tablespoon Worcestershire Sauce
1 tablespoon steak sauce, such as A1
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup dried bread crumbs

For Roasted Vegetables:
2 cups brussel sprouts, trimmed and cut in half
1/2 cup baby carrots
1/2 cup quartered red creamer potatoes
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

For Smothered Onions:
1 large onion, thinly sliced
1 tablespoon olive oil
1/2 cup water

Heat oven to 375F. In large bowl, combine turkey, grated onion, milk, egg, Worcester sauce, steak sauce, salt and pepper. Mix with spoon or impeccably clean hands, as Julia would say.  Add breadcrumbs, 1/4 cup at time. If mixture seems too stiff, like cookie dough, loosen with a bit more milk. It should just be able to hold it's shape.  Place in a loaf pan or on shape onto a cookie sheet.  Place in oven and bake until done, and no longer pink, about 45 minutes.  When done, a quick read thermometer should reach 160F.

Meanwhile, place brussel sprouts, carrots and red potatoes in a bowl, toss with olive oil, salt and pepper.  Spread on baking sheet. Roast in oven until soft and browned about 25 minutes.  You can put it on the lower rack with the meatloaf after the first 20 minutes.

Finally, in a medium sized skillet, heat olive oil.  Add onions, let brown, stirring occasionally to avoid burning. Once onions are browned, add 1/4 water.  Stir, let cook off.  Repeat if onions are not completely soft and caramelized.

When ready to eat, slice meatloaf, top with onions and serve with roasted vegetables, white rice and a glass of Merlot. Leftovers make rocking sandwiches.