Pasta with Creamy Leek and Garlic Pesto

The leeks, tenderizing

Leeks? Wariness was my initial reaction to the recipe I found in the Minimalist column of the Wednesday edition of the New York Times. I couldn't think what a leek even looked like, let alone how it might taste as the main ingredient of a recipe.


As I cooked the leeks, slowly makes it tender, my kitchen began to smell beautifully of garlic and leek. I'm not sure how to describe the distinct scent and flavor of leek; it looks like a giant green onion but smells and tastes very different. When tender, the heart of it becomes absolutely delicious--I think I would even serve it as a side vegetable.


This recipe is cheap, simple, and tasty. I quite enjoyed it. I would recommend using a blender (I used a food processor and it was a bit grainy). The bacon flavored it nicely--it added


I would not rate it as highly as Nick, I would give it a 6/10 because I was not a fan of the aftertaste. Also, I would stress to rinse the leeks completely after you either peel or chop them. It was a unique type of pesto--I have only had one other pesto before and its flavor is not comparable. I only ate about half of my portion.

The mixture blended, on skillet, ready for reserved water.

Ingredients:

·      3 T extra virgin olive oil

·      4 oz bacon, chopped

·      4-5 garlic cloves, thinly sliced

·      2-3 large leeks, trimmed, well-rinsed, and chopped

·      1 egg

·      Black pepper

·      1 egg

·      1 cup chopped fresh parsley leaves, plus more garnish

·      8 oz any pasta (fettuccine recommended)

Directions:

1.   Heat 1 tablespoon of oil in medium skillet over medium-high heat; add the bacon and cook, stirring occasionally, until just beginning to crisp, 8-10 minutes. Remove the bacon from the pan with a slotted spoon and drain it on paper towels.

2.   Turn the heat to medium. Add the garlic and leeks to the skillet (with oil from bacon). Add another tablespoon or two of oil to keep the ingredients from sticking. Cook, stirring occasionally, until very soft, 20 to 30 minutes. (Note: It is important to be patient and cook on a medium heat so that the leeks are soft).

3.   Meanwhile, bring a large pot of water to boil and salt it. Transfer the garlic and leeks to a blender or food processor with the egg, parsley, and salt and pepper to taste. Process, stopping to scrape down the sides of the container if necessary. Return the puree to the skillet, off heat.

4.   Cook the pasta in the boiling water until it’s tender but not mushy; then drain, reserving some of the cooking liquid. Turn the heat under the leek mixture to medium. Add about ¼ cup of the reserved cooking liquid to thin the pesto, and toss in the pasta, adding more liquid as needed. Taste and adjust the seasoning, garnish with the bacon and more parsley, and serve.

Serves: 4

Prep/Cook Time: 1 hour

Source: NYTimes article and recipe, Mark Bittman

The Best Pesto I have ever had!!!

This meal was my favourite that we have ever cooked in all honesty. As the Blog will evidence, we have had some highs and lows on this culinary journey; this is the best in my opinion. Quite, rightly it is from the minimal series from the New York Times. It is very simple and tastes very organic. There is very little that deviates from ordinary, low key components. The result is a pesto that has a very subtle taste and is not at all overpowering (as I sometimes find pesto to be). It is a great summertime meal, very fresh, green and plentiful. The cost also is very low. One of the key aspects I would stress when cooking this is that you should sweat the leeks (i.e. with a minimal amount of oil, cook them on a low to medium heat with the lid on for a good 20 minutes. That makes the flavour plentiful and sweet, it is the dominant flavour in the pesto so a good flavour is important.

All in all, I would give this meal 8/10 for what it is. Simple, exciting and filling. Something a bit different from my usual meal.

I would like to congratulate Sam on her choice of meal and for defeating my laziness (which is responsible for the chocolate and lime pie).

A meal well received by all who ate it.

Seared Asian Steak on Salad with Ginger Dressing

This meal is delicious, quick and easy to make--though I agree with Nick: not the most filling. It makes a better lunch than dinner. The dressing is beautiful--spicy but not overwhelming. It tastes fresh and light. My mushrooms were crisp but cold by the time my meat was done; maybe it would be better cooked simultaneously with the meat in another pan. The only thing I would change if I made this again would be to follow the directions and sear the steak before cutting it. I purchased pre-sliced steak and it was too well-done for my taste. The sesame-seeds add texture and flavor--I just had trouble keeping them on the steak as many fell off during the searing stage. Paired with Late Harvest Riesling-- a satisfying lunch.

Ingredients:

2 tablespoons soy sauce

2 tablespoons seasoned rice vinegar

4 1/2 teaspoons vegetable oil, divided

1 tablespoon minced peeled fresh ginger

1/2 teaspoon Asian chili-garlic sauce

1/8 teaspoon plus 2 teaspoons Asian sesame oil, divided

1/4 cup chopped fresh cilantro

2 12-ounce rib-eye steaks

2 tablespoons toasted sesame seeds

8 ounces crimini (baby bella) mushrooms, sliced

8 cups mixed greens

Preparation:

Mix soy sauce, rice vinegar, 1 1/2 teaspoons vegetable oil, minced ginger, chili-garlic sauce, and 1/8 teaspoon sesame oil in small bowl. Add cilantro and stir to blend. Set dressing aside.

Rub 1/4 teaspoon sesame oil over each side of each rib-eye steak. Sprinkle steaks with salt, pepper, and toasted sesame seeds; press firmly to adhere. 

Heat 2 teaspoons vegetable oil in large nonstick skillet over medium-high heat. Add mushrooms; sauté until browned, about 8 minutes. Season to taste with salt and pepper. Transfer sautéed mushrooms to plate. 

Add 1 teaspoon vegetable oil and 1 teaspoon sesame oil to skillet; heat over medium-high heat. Add steaks; cook to desired doneness, 3 to 4 minutes per side for medium-rare. 

Transfer steaks to cutting board. Slice steaks. Toss mixed greens with dressing in large bowl; divide greens among plates. Top with steak slices and mushrooms and serve.

Courtesy of Epicurious.com

Seared Asian Steak and Mushrooms

"You brits have chips (fries) with everything" Sam's response on my regret at not having made chips with this otherwise, beautiful meal. Quite rightly, she pointed out that we British try and work chips into any food context. Out for Curry or Cantonese? It's not uncommon for us to request the safe bet that is chips.
This meal was beautiful and I made it in a slightly different format to Sam. I served it with the steaks, green beans and mushrooms all marinated in the oils, rather than to use it as a dressing on the salad. It was well received by everyone but it really lacked quantity the way it prepared it. (It could have done with chips :).
Sam will include the recipé and process. I would give it 7/10. The flavour is beautiful if you are big fan of sesame seed flavour you will adore it and it doesn't take away from the flavour of the steak.

Enjoy if you make it, but dont forget to bulk it up with sides or you will inevitably eat a bowl of cereal later on.... (my night time staple).

I Had it with a beautiful Shiraz from Wolfblass

Cottage Pie

Cottage Pie is like Shepherd's Pie with ground beef instead of ground lamb. It's similar to a pot pie, but with a mashed potato top instead of a pastry top. Filled with hearty vegetables and meat, this dish is a perfect winter's dish. Usually. My version ended up being quite salty, due to a miscommunication of ingredients. I used bullion granules instead of Bisto granules because I thought it would be similar, however, the consistency of my pie was thin and salty rather than thick and hearty. Bisto can be found at Meijer in the British food section, or you could order it online. It is definitely worth it as this meal is classic in England--a dish I've been dying to replicate.

As a side note--we cooked this meal a few weeks ago but were too distracted to update as Nick has been visiting for my Spring Break. We're having a lovely time in Grand Rapids but we promise to update again soon!

Ingredients:

• 1 package of ground beef
• 1 small onion, diced
• 1 can of Guinness beer
• 4 carrots, peeled and chopped
• a handful of mushrooms, chopped
• a handful of frozen peas
• several T of Bisto, to taste
• 6 potatoes, mashed and seasoned to taste
• handful of cheese

Directions: 

1. Preheat oven to 350* F.
2. Cook ground beef and onion in olive oil until brown. Add half a Guinness and simmer covered on low heat.
3. Discard half of stock, pour remaining stock and beef/onion mixture into a large, oven-safe bowl. 
4. Add carrots, peas and mushrooms, fill to level of food with water. (Fill to the top of the food)
5. Cover mixture with tin foil, and put in oven for 40 minutes.
6. Remove foil and add Bisto to taste. (Bisto is a thickening agent--it should make the pie into a gravy-like consistency). 
7. Cook for 15 to 20 minutes, covered with foil.
8. Pour mixture into a casserole dish. Spread mashed potatoes on top and sprinkle cheese on. Broil in oven until potatoes are slightly browned (should only be a couple minutes).

Serves 5-6

Prep and Cooking Time: 1.5 hours

Oreo Truffles (5 year old version)

Well! These are very nice and easy to make, if you love chocolate they are an absolute dream. If you are only partial they are very nice but should be eaten in moderation. As the preceding image shows Sam's appear perfect. Mine however, look like the kid who struggles in food (who by the way was usually me haha) So at least I have delivered consistently. I have never had a nack for deserts! These are easy to make, a little rich for me but nice non the less. Cook if you love chocolate :)

Oreo Truffles

In lieu of buying boxed chocolates this Valentine's, we opted to make Oreo Truffles, affectionately Oreo Balls. I had dinner at the Veldkamps' this weekend, and Mrs. Veldkamp made a delicious, simple dessert that I knew I had to make this weekend. This dessert is very rich and smooth. Store in refrigerator (as they have cream cheese in them).


Ingredients:

• 1 pkg. Oreos (or 3 sleeves), crushed
• 8 oz. brick cream cheese
• 12 oz. chocolate chips
• 2 T. shortening
• sprinkles, if desired

Directions:

1. Crush Oreos, add cream cheese and smush together. ( I used a rolling pin to crush the Oreos, a food processor works too)
2. Roll into small balls and let set in refrigerator until hard.
3. Melt chocolate and shortening.
4. Dip Oreo balls in chocolate, add sprinkles, and let set.

Chicken (and Eggplant) Curry

I have been craving a good curry ever since I left England a few weeks ago. This recipe was adapted from Ann's recipe and directed by Andy Singleton :)

This recipe was perfection--absolutely amazing. The key is to give it time, and as Andy put it, add small amounts of water and keep letting the mixture simmer to bring out the flavors. The amazing thing about curry is that it can change each time you make it (or in my case, eat it because I've only made it once), and the spices aren't really measured but rather mixed in by taste. This recipe is flexible because measurements aren't strict, and you could use various kinds of meats and vegetables to try different flavors. My only addition to Nick's recipe is the eggplant, or aubergine in England. It added texture and soaked up the flavors really well.

Melissa Lowe recommended a spice shop to me in East Grand Rapids--Spice Merchants. It's a really neat store with an amazing selection of spices.

Props to my mother: sous chef ;)

1. Chicken, seasoned and sautéed

2. Sautéed vegetables + tomatoes, simmering

3. Steaming Rice

4. Add yogurt, cilantro, and lime

Special Guest

This week's meal was prepared and directed by special guest chef, Sauciér Extrodinnairé Andréw Singléton.

India on a plate :)

Curry
Serves 4

• 4 Chicken Thighs


• 1 Cup of Rice


• 2 or 3 Naan Breads


• 3 Cloves of Garlic


• 3 Onions


• 2 Cans of Chopped Tomatoes


• Paprika


• Curry Powder


• Cup of water


• Mushrooms


• Tomato Purée


• Salt and Pepper
• Yoghurt
• A lime

1. Start by chopping the Chicken into pieces, then dicing the Garlic. On a medium to high heat, put chicken pieces in a pan, with Olive Oil and the Garlic. Season well and add a touch of Curry Powder. Cook thoroughly but leave it a tiny bit uncooked. Remove from the pan and move to one side.
2. In the same pan, begin to sauteé chopped Onions, more diced Garlic, Mushrooms and season the mix with Curry Powder. When the mix softens, add one of the tins of Tomatoes. Season again. Let this simmer, add more Curry powder and Paprika to taste.
3. Add another can of tomatoes but keep the mix simmering and assess the thickness. If it is too dry, add a little water and let this simmer down as reducing the mix by heat releases the flavour nicely.
4. Add a little more spice at this point.
5. Add the chicken back into the mixture at this point. Season again.
6. Start boiling the water for the rice, following usual instructions.
7. As a side dish, mix mint sauce with Yoghurt, also chop some spring onions and fresh tomatoes.
8. Pre heat the oven to a medium heat and put the Naan breads in with a little water on each side.
9. Add a dolop of yoghurt, some corrinader and a squeeze of lime to the curry.
10. Serve the Curry on a bed of rice garnishing the plate with the mixtures above and with Naan.
11. Enjoy it.

This meal is beautiul and never fails. Ideal for parties etc as it can be produced en massé. This is a dish we have regularly at the Singleton House.

Loaded Lasagna!

Being in the mood for Italian food, Nick and I chose to make a classic lasagna this week. I have never made lasagna before--it was surprisingly easy and definitely rewarding. My kitchen smells like lingering garlic, tomato and spices--delicious!  Serve with French bread and dipping spices in olive oil (I avoided garlic bread because the recipe calls for so much garlic).

A couple notes--the provolone flavor was a bit overwhelming for me. I would use 4 oz instead of 8 just because it seemed a bit salty. Also, I would cook the dish covered for 35-40 minutes covered and only 5 uncovered. The 5 uncovered allows for browning, but any more than that makes the noodles overcooked (mine were slightly hard because I cooked it for 10 minutes uncovered).

Sauce Mixture

Ingredients for the Sauce:

• 1 1/2 pounds ground beef
• 1 teaspoon garlic powder
• 1 (28 ounce) jar spaghetti sauce
• 1 (8 ounce) can of tomato sauce
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 small onion, diced

Cheese Mixture

Ingredients for the Layers:

• 8 ounces provolone cheese, shredded
• 1 (15 ounce) container ricotta cheese
• 2 eggs
• 1/4 cup milk
• 1/2 teaspoon dried oregano
• 9 lasagna noodles
• 1/4 cup grated Parmesan cheese

Preparation: 

Preheat oven to 375 degrees F. In a skillet over medium heat, season the ground beef with garlic powder and oregano. Brown the meat and drain excess liquid.

In a large saucepan, add spaghetti sauce, tomato sauce, and oregano; set aside. In a skillet heat olive oil, add garlic and onions, and sauté for about 5 minutes. Mix the cooked onions and garlic in with the meat and put mixture into the sauce. Cook for 15 to 20 minutes.

Combine mozzarella and provolone cheeses in a medium bowl. In a separate medium bowl, mix ricotta cheese, eggs, milk, and oregano.

Layer a 9x13 inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan. Cover with sauce, then spread a layer of the ricotta mixture and sprinkle with mozzarella/provolone mixture; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with parmesan cheese.

Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for an additional 15 minutes.

Before cooking

Credit for this recipe goes to: Stylecaster

Meat Lasagne

This was absolute perfection as far as I was concerned, although I had a few slight differences to the version Sam made. Firstly, I was unable to find Provologne cheese (which apparently rendered it too salty), also I could not get Ricotta and so replaced it with Cottage Cheese. Lastly, I used Herbs de Provence in place of Oregano (although it contains it) just because I didn't have any left. The pasta sheets I used were nice, it's worth spending a little extra (as in 65p instead of 35 for the basics sheets) as the result is thin, elegant layers of pasta that contribute to an overall meal that could best be described as 'subtle'. Every aspect of this meal worked in perfect harmony and non of it was overpowering. The use of Mozzarella was perfect as it provides a light taste but sacrifices nothing.

I think the meal was marginally overcooked but only very, very slightly. The structure maintained throughout and produced a nice defined cross section as illustrated above. Overall, a fantastic meal and very easy to make, would be ideal for a party or just for a group. A nice Lasagne with a little bit of a twist.

New Update Soon :)

For all those who are wondering, and for those who weren't, the reason for the lack of updating was not due to laziness or quitting but rather because Nick and I were cooking together in person the past few weeks. For Christmas, I was able to visit the Singletons in England for almost 3 weeks. We had an amazing time with family and friends, traveling, drinking tea, and eatings loads of good food.


This weekend we'll be cooking together over Skype again, so tune back in probably Sunday for the latest of our cooking endeavors.