Tag Archives: Ted Allen

Almond-Roasted Brussels Sprouts and Broccoli #SundaySupper

Almond-Roasted Brussels Sprouts and Broccoli 5744

Welcome to Sunday Supper, where this week’s theme is Lighten Up the Holidays! I thought it very appropriate that this theme should occur two days after Halloween, when some of you are probably starting to overload on Halloween candy.

Brussels and broccoli 5663

Now, I’m fully aware, and I fully agree that the autumn/winter holiday season is a time for splurging, and you may have groaned a little when you read the theme. However, as someone who has taken to eating much healthier all around the past few months, I think it’s great to have a few dishes in your arsenal of tricks that aren’t so heavy, but are still completely delicious.

Brussels sprouts and broccoli 5687

Sometimes you need a lighter note to balance out all the richness. And this recipe delivers in a huge way. Tender-crisp vegetables, coated in a healthy-but-slightly-rich almond crumb, charred just enough… this little unassuming side dish is so yummy.

almond-roasted Brussels sprouts and broccoli 5739

I think it would be very much at home at your Thanksgiving table in a few weeks, or possibly for a holiday dinner party later in the season. A wonderful contrast and complement to the gravy-laden turkey and rich potatoes and cheesy green bean casserole. I happily ate this dish reheated for about three days after serving it for dinner. So good!

Almond-roasted Brussels sprouts and Broccoli 5753

And be sure you check out the rest of the fantastic, lighter holiday fare from my Sunday Supper cohorts!

{One Year Ago: Nacho-Topped Chili}
{Two Years Ago: Apple Pie Ice Cream, Apple Cider Cupcakes with Cinnamon Cream Cheese Frosting, Apple Jalapeno Cheddar Scones}

Source: In My Kitchen by Ted Allen

Ingredients:
1/3 cup sliced almonds
Kosher salt
1 lb. Brussels sprouts, trimmed and halved
1 lb. broccoli, cut into florets and trimmed to roughly the size of the Brussels sprouts halves
2 tbs olive oil
Grated zest of 1 lemon

Directions:
Preheat your oven to 450 F.
Put the almonds in a mini or regular food processor and pulse several times; you want them crumbly and chunky – do not make nut butter!
In a large pot, bring some water to a boil and salt it generously. Add the Brussels sprouts and cook for 2 minutes, then add the broccoli and cook 2 minutes more. Or, if you need to do this in batches, cook the Brussels sprouts for a total of 4 minutes and the broccoli a total of 2 minutes. Remove the vegetables with a spider or other large slotted spoon, or drain in a colander. Plunge into an ice bath or run under very cold water for about 30 seconds. Drain well.
Heat a large, cast-iron or other ovenproof skillet over medium-high heat for 5 minutes. Add the olive oil and then the vegetables, nudging the sprouts cut side down to encourage browning. Toss in the almonds. Immediately transfer the skillet to the oven and roast until the veggies are tender and golden brown with a bit of char on the edges, 5 to 7 minutes.
Add ½ tsp kosher salt and toss to combine. Sprinkle with the lemon zest and serve in the skillet.

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Duck Fat Roasted Fingerling Potatoes

Duck Fat Roasted Fingerling Potatoes

I was first introduced to the wondrous, magical combination of potatoes and duck fat a few years ago. It was Christmas Eve, and Matt and I were enjoying a romantic dinner at Butter, Alex Guarnaschelli’s restaurant. We split the duck fat potatoes as a side dish – the first time for either of us to try such a thing – and both of us had a *food moment*.

roasting fingerling potatoes

I knew I’d be making them at home. I actually made these last spring, for a celebratory anniversary dinner, but summer crept up before I knew it, and I didn’t share them all summer because, well, they just seem kind of heavy and not so warm-weather friendly. They are actually not so heavy as they sound, but they are a fairly rich dish.

fingerling potatoes, roasted

Since fall is quickly approaching, I figured now was a great time for posting this recipe. It’s very seasonally appropriate, utterly delicious, and would be a fantastic addition to a holiday table spread or a fall dinner party. That will certainly be the case in my house in the coming months, and I hope these become a staple for you as well.

duck fat roasted fingerling potatoes

Just one recipe note: duck fat is becoming more widely available these days, and most regular grocery stores carry it. Whole Foods carries it all the time without a doubt, so if you have one local to you, check there. If you’re striking out all around, you can order some online here. Enjoy!

Duck Fat Roasted Fingerling Potatoes

{One year ago: Fried Summer Squash with a Horseradish Dipper}

Source: In My Kitchen by Ted Allen

Ingredients:
1 ½ lbs. fingerling potatoes, sliced in half lengthwise
3 tbs duck fat, melted
1 tsp kosher salt
½ tsp freshly ground black pepper
¼ cup chopped flat-leaf parsley
1 tsp lemon zest
1 tbs fresh lemon juice

Directions:
Preheat your oven to 450 F.
In a mixing bowl, toss the fingerlings, duck fat, salt and pepper to coat thoroughly. Spread in an even layer on a lightly greased baking sheet and roast until the cut sides of the potatoes are golden and crispy, 25 to 30 minutes.
Transfer to a serving bowl or platter and mix in the parsley, lemon zest, and lemon juice. Serve hot.

Sour Cherry Cobbler

sour cherry cobbler

My obsession with all things cherries continues. Last week I stopped at the Union Square Farmer’s Market. It wasn’t on my way and technically I didn’t have the time, but it was a gorgeous summer day and that market is the coolest thing ever, so I found that I just didn’t care.

sour cherries

cobbler ready to be baked

And you know what I stumbled upon when I got there? That’s right – sour cherries!! Woohoo! Sour cherries, those elusive little tart beauties with their painfully short growing season, that I have been diligently searching for in my grocery store since the last weekend in May. I finally found them.

sour cherry cobbler

So I brought them home and made this cobbler with them. It was so utterly amazing and delicious. I *might* have had some for breakfast the next day.

Sour Cherry Cobbler

Sour Cherry Cobbler

Sour cherries are very tart, as their name suggests. While I can sit and pop sweet or Rainier cherries into my mouth like candy, sour cherries not so much. But they are wonderful and highly prized for baking. The tartness mellows in the oven and produces the most wonderful cherry flavor. They get a little soft but still plump and oh so juicy. So delicious…

sour cherry cobbler

Source: adapted, quite a bit, from In My Kitchen by Ted Allen

Ingredients:
CHERRY FILLING:
4 cups sour cherries, pitted
3 tbs sugar
1 3/4 tbs cornstarch

COBBLER:
3/4 cup flour
1/2 cup plus 2 tbs sugar
1/4 cup plus 2 tbs old-fashioned rolled oats
1 1/2 tsp baking powder
1/4 tsp salt
1 whole egg
1 egg yolk
1 tbs whole milk

3 tbs sliced almonds, toasted
5 tbs unsalted butter, melted
3/4 tbs sugar

Directions:
Preheat oven to 400 F. Grease an 8×8″ glass baking dish. Set aside.
In a large bowl, toss the cherries with the sugar and cornstarch. Set aside at room temperature while you make the cobbler topping.
Make the cobbler topping. In a medium bowl, combine the flour, sugar, oats, baking powder, and salt. In a small bowl, beat together the egg, egg yolk and milk. Add to the flour mixture. Stir together gently with a rubber spatula, then use your hands to bring the mixture together. You want to knead it together like you would biscuit or scone dough, and it’s ready when there is no more loose flour bits at the bottom and it clumps together in your fingers like wet sand.
Pour the cherries into your prepared baking pan. Drop the cobbler topping over the cherries in clumps. Sprinkle the toasted almonds over the batter, then pour the melted butter over the topping. Lastly, sprinkle the topping with the 3/4 tbs of sugar.
Bake until the juice is bubbling and the batter is golden brown, 15 to 20 minutes. Allow to cool slightly on a wire rack; serve warm or at room temperature, with some sweetened whipped cream or a scoop of vanilla ice cream on top if desired.

Pork Tinga Tacos

Tinga is a Mexican classic that I did not grow up eating.  So for the past several weeks, I’ve been trying to figure out what it is, exactly.  Some people say Tinga means “delicious” while others say it means “shredded”.  Personally I don’t see that they’re mutually exclusive, so maybe we can go with shredded deliciousness? Actually, Tinga is a stew of delicious, shredded meat that usually contains chipotles or some other spicy chile, and it often contains a starch of some kind (I’ve seen black beans, potatoes, and corn used). The proper way to consume it is to wrap it in a tortilla like a taco or eat it on a crispy tostada.

The dish originates from the city of Puebla, a place I’d love to visit sometime, and the same city that gives us Mole Poblano.  I’ve spent, well, really no time in the middle of Mexico, only the edges.  The first time I ventured there was with a group of lovely do-gooders, and we drove across the Texas border to Matamoros to help build better digs for a children’s home (read: orphanage, but I don’t think you’re supposed to call it that anymore).  It was quite an experience, one I will never forget.  I got to experience the infamous border patrol both directions, which everyone should try to see at least once in their lifetime.  But more importantly, we met some really amazing people and kids.  They were among the sweetest kids I’ve ever met, kids who had the most cheerful dispositions and grateful attitudes despite their very unfortunate circumstances.  Some were there because their parents, despite being very loving, simply could not care for them for a period of time, due to finances, illness, or something else.  Others had simply been abandoned.

There was one little boy, he couldn’t have been older than 4, who really got attached to me.  He spoke not a word of English, but didn’t seem to mind that I couldn’t understand a word he said.  I tried not to let on that I had no idea what he was saying, but I think you can only nod, smile and say “Really? Wow!” so many times before even a 4-year-old will catch on that you’re clueless.  He cried when I left, and truthfully, so did I.  He’d be around 15 years old by now.  I kept a picture of me holding him for the longest time, until it was quite literally stolen from me.  About seven years ago, my car was broken into while I was in the process of moving, and that picture was in one of the boxes that were taken.  Although I’ve never been back to Matamoros, I still think of him often and hope he’s doing alright.

The next two times I visited Mexico were a complete 180 from the first time.  Those visits were romantic getaways in luxury beach resorts, once to Cabo and another to Playa del Carmen.  Still, I love Mexico and have dreams and goals to see it all.  One of these days I’ll get myself to Puebla.  In the meantime, I’ll have this Tinga dish to keep me company.

Source: In My Kitchen, by Ted Allen

Ingredients:
2 lbs. boneless pork shoulder, fat cat trimmed
1 large yellow onion, quartered,
3 garlic cloves, smashed and peeled
4 sprigs fresh thyme
1 tbs kosher salt
2 tbs olive oil
1 (4-oz.) link of raw Chorizo sausage, casing removed
1 medium onion, chopped
1 garlic clove, minced
1 (28 oz.) can chopped tomatoes
1 bay leaf
1 canned chipotle pepper in adobo sauce, chopped
1 (15 oz.) can black beans, rinsed and drained
1 tbs red wine vinegar
12 (6 inch) corn tortillas, warmed
Garnishes: chopped avocado, lime wedges, sour cream, crumbled queso fresco, chopped tomato, chopped cilantro

Directions:
Put the pork in a Dutch oven with the quartered onion, smashed garlic, thyme, and salt and fill with water until the meat is just covered. Bring to a boil, then reduce the heat, and simmer until the meat is tender, about 2 hours.
Reserving the cooking liquid, remove the meat to a platter. While the meat is cooling, strain the cooking liquid, remove the fat with a fat separator or skim with a large spoon, and pour the stock into a separate saucepan. Bring to a boil over high heat, and reduce for about 15 minutes. When the pork has cooled enough to handle, shred with two forks or your hands (I always find it easier to use your hands).
In the Dutch oven, heat the olive oil over medium-high heat. Add the Chorizo and crumble with a spoon. When no traces of pink remain, add the chopped onion and garlic and let soften for a few minutes. Then add the shredded pork back in and cook, stirring often, about 7 minutes. Add the tomatoes, bay leaf, 1 cup pork stock, chipotle, black beans, and vinegar. Bring to a boil. Reduce the heat, and simmer until most liquid has evaporated, about 20 minutes. Remove bay leaf.
Fill the tortillas with the pork and top with whatever garnishes suit you. Serve immediately.

Mexican Lamb Barbacoa

Matt and I are a one-car family.  Living in New York, it simply doesn’t make sense to own two.  He has to drive to work whereas I can utilize public transportation.  So it’s an infrequent occasion that I get the car all to myself.  On those days, I take full advantage and usually make a leisurely trip to the grocery store, either Fairway or Whole Foods.  A yummy, slow-cooked meal usually ensues. The last time I got the car, I drove to Fairway for a leg of lamb so I could make Barbacoa.  Barbacoa is known as the original Mexican barbecue.  It is usually made with beef, lamb, or goat, and it’s slow cooked over a bed of coals until super tender.  Then it is shredded and tossed in a chile sauce and normally served in a tortilla.  I’ve had it at restaurants (yes, including Chipotle) many times, but wanted to try my hand at making it at home.

So I approached the butcher and asked for the lamb.  He nodded, then asked if I wanted to know how much per pound it would cost.  I thought for a second, then replied, “Nah.  I’m gonna buy it no matter what, so I think I’d rather not know now.” He chuckled, then butchered and wrapped up my lamb for me.  He handed me the package and I got a look at the price tag.  Sixty bucks for the whole thing.  Ouch.  Cue the rationalizations to begin running through my head:
* It’s okay to splurge every once in a while, right?
* I’ve wanted to make this a long time.
* We work hard, we deserve it.
* And so on and so forth.
When the rationalization freight train had almost run off the tracks, I realized we’d be getting 8 servings out of it.  That adds up to less than ten bucks a serving! Better than eating at a restaurant.  That seemed to satisfy my budget conscience.

And after I tasted it, I stopped caring about how much it did or did not cost per serving, because it was so utterly delicious! I highly recommend this one. You can sub in beef if lamb is unavailable or prohibitively pricey for you. I would use a fatty, tougher cut that takes to slow cooking, like chuck or brisket.

Source: In My Kitchen, by Ted Allen

Ingredients:
1 (4 to 4 1/2 lb.) boneless leg of lamb
4 dried guajillo chiles, stemmed and seeded
4 dried ancho chiles, stemmed and seeded
1/4 cup fresh thyme leaves (from about 12 sprigs)
1 head of garlic, peeled
1 cup chopped yellow onion
1/3 cup cider vinegar
3 tbs dried Mexican oregano
2 tsp ground cumin
1/2 tsp ground cinnamon, preferably Mexican
1/4 tsp ground cloves
1/4 tsp ground allspice
2 tbs kosher salt
1 tbs sugar

Directions:
Place the dried chiles in a medium stockpot and cover with water. Place over high heat and bring up to a boil. When boiling, shut off the heat, cover, and let stand for 20 to 30 minutes.
Place the thyme, garlic, onion, vinegar, oregano, cumin, cinnamon, cloves, allspice, salt and sugar in a blender. Take the chiles out of their soaking liquid with tongs and add them to the blender. Measure out 1/2 cup of the soaking liquid and pour it into the blender. Puree until it’s a smooth paste, adding more soaking liquid if needed.
Place the lamb in a nonreactive baking dish. Pour the puree all over. Cover and marinate in the refrigerator for at least 4 hours and up to overnight.
Preheat the oven to 325 F.
Put the lamb directly in a roasting pan, without a rack. Pour all of the chile mixture over and around the lamb. Cover the roasting pan with foil, and place in the oven. Roast the lamb for 3 to 3 1/2 hours, until very tender.
Let rest for 15 minutes. Then use a couple of forks to shred the meat. Serve in warmed tortillas with the pan sauce and any garnishes you prefer.