November 6, 2010
World’s best braised green cabbage, in All About Braising, by Molly Stevens, pg 59
I love this recipe. It’s wonderful! I add the balsamic vinegar at the end, but you can omit that if you prefer.
1 medium head of green cabbage
1 large yellow onion (about 8 oz), thickly sliced
1 large carrot, cut into ¼ inch rounds
¼ cup chicken stock, preferably home made
¼ cup extra virgin olive oil
coarse salt and freshly ground pepper
1/8 tsp red pepper flakes or to taste
sea salt
2 T balsamic vinegar (optional)
cut the head of cabbage in half and remove the core. Slice into 8 wedges. Layer the wedges in a baking pan in one layer. If you can’t fit it all, keep the extra for salads or slaw. Add the onions and carrots, drizzle with olive oil, add the broth and season with salt and pepper. Cover tightly with foil.
Bake at 350° until tender, about 2 hours. Turn the cabbage over about half way through. Use tongs and try to keep the wedges together. During the last 10 minutes, add the vinegar. Raise the heat to 400° and roast uncovered until browned.
How I did it: I slivered the onion, which wasn’t such a good idea as it turns out. I love roasted carrots, so I used more and cut them into bigger chunks. I omitted the red pepper flakes.
Seriously love this recipe. It’s my favorite thing to make with cabbage, only down side is it takes 2 hours or so.
Showing posts with label November 6. Show all posts
Showing posts with label November 6. Show all posts
Sunday, November 7, 2010
Tuna braised with radicchio, chickpeas & rosemary
November 6, 2010
Tuna steaks braised with radicchio, chickpeas & Rosemary, in All About Braising, by Molly Stevens, pg 111.
This recipe is based on an Italian favorite, tonno ai ceci, which is olive packed oil and chickpeas (sold in jars). The author adapted this recipe from that. I really like the radicchio and the flavor, but the tuna is dry. It would be better broken up and mixed with the chickpeas and served over pasta or greens instead of served as tuna steaks.
1/3 cup extra virgin olive oil
4 garlic cloves, peeled and cut into slivers
2 tsp fresh rosemary, coarsely chopped
¼ tsp crushed red pepper flakes
1 medium head radicchio (about 6 oz)
1 cup chicken broth, preferably home made
1 T freshly squeezed lemon juice
one 15 oz can chickpeas, drained and rinsed
coarse salt
1 ¾ pounds tuna steaks, about 1 ¼ inch thick
2 T coarsely chopped Italian parsley for garnish
In a 12” skillet, add the oil, garlic, rosemary and pepper flakes, heat over low to medium heat to infuse the oil with the flavors. Cook for about 5 minutes, don’t let the garlic brown too much.
Cut the radicchio in half and remove the core. Slice into ½” strips. Raise the heat to medium, add the radicchio to the oil, cover and allow to wilt for 5 minutes.
Raise the heat to medium high, add the chickpeas, broth, lemon juice and a pinch of salt. Bring to a simmer and cover. Reduce heat to medium. Cook for about 8 minutes. Turn the tuna and cover with radicchio and sauce and cook a remaining 5-8 minutes until done to your liking.
Remove from heat and cut the steaks into serving size. Add salt and pepper to the radicchio and pan juices. Serve the tuna topped with the vegetables and sauce.
How I did it: I followed the recipe. I think I'll flake the tuna and mix it in with the chickpeas and put it over lettuce. It was too dry for me for a main dish.
Tuna steaks braised with radicchio, chickpeas & Rosemary, in All About Braising, by Molly Stevens, pg 111.
This recipe is based on an Italian favorite, tonno ai ceci, which is olive packed oil and chickpeas (sold in jars). The author adapted this recipe from that. I really like the radicchio and the flavor, but the tuna is dry. It would be better broken up and mixed with the chickpeas and served over pasta or greens instead of served as tuna steaks.
1/3 cup extra virgin olive oil
4 garlic cloves, peeled and cut into slivers
2 tsp fresh rosemary, coarsely chopped
¼ tsp crushed red pepper flakes
1 medium head radicchio (about 6 oz)
1 cup chicken broth, preferably home made
1 T freshly squeezed lemon juice
one 15 oz can chickpeas, drained and rinsed
coarse salt
1 ¾ pounds tuna steaks, about 1 ¼ inch thick
2 T coarsely chopped Italian parsley for garnish
In a 12” skillet, add the oil, garlic, rosemary and pepper flakes, heat over low to medium heat to infuse the oil with the flavors. Cook for about 5 minutes, don’t let the garlic brown too much.
Cut the radicchio in half and remove the core. Slice into ½” strips. Raise the heat to medium, add the radicchio to the oil, cover and allow to wilt for 5 minutes.
Raise the heat to medium high, add the chickpeas, broth, lemon juice and a pinch of salt. Bring to a simmer and cover. Reduce heat to medium. Cook for about 8 minutes. Turn the tuna and cover with radicchio and sauce and cook a remaining 5-8 minutes until done to your liking.
Remove from heat and cut the steaks into serving size. Add salt and pepper to the radicchio and pan juices. Serve the tuna topped with the vegetables and sauce.
How I did it: I followed the recipe. I think I'll flake the tuna and mix it in with the chickpeas and put it over lettuce. It was too dry for me for a main dish.
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