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Video: Vegetarian Stew

Posted by Chef Jim on March 9, 2010  |  No Comments


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Recipe

1/3 cup olive oil
2 large onions, sliced thick
4 large garlic cloves, minced
1 28 oz. can stewed tomatoes
1 large sweet potato, cut into large cubes
2 cups canned chickpeas, drained
1 tsp. dried rosemary, crushed
2 zucchinis, halved and sliced
salt and pepper to taste
1/2 cup grated Parmesan cheese (optional)

Heat olive oil in a heavy large saucepan or Dutch oven over medium heat. Add sliced onions and cook for about 10 minutes. Add garlic and cook another minute. Add the stewed tomatoes along with their juices, breaking them up with a wooden spoon. Also add the sweet potato cubes, chickpeas and rosemary. Bring to a boil, then reduce to a simmer, cover and cook until the sweet potato is almost tender, about 10 to 15 minutes.

Add the zucchini and cook, covered, stirring occasionally until zucchini and sweet potatoes are tender, about another 5 minutes. Season to taste with salt and pepper. Serve with grated Parmesan if you are ovo-lacto. If not, serve without the cheese.

Formats available: Quicktime (.mov)

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Filed Under: Home, Newest Kitchen Guy Videos

Video: Albondigon (Latin American-style Meatloaf)

Posted by Chef Jim on March 2, 2010  |  No Comments


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A little heat, a little sweetness — and a meatloaf you can make on the stovetop! What more could you ask?
Formats available: Quicktime (.mov), Flash Video (.flv)
Here’s the recipe:

1-1/2 pounds ground beef
1 cup cooked short grain white rice
1/2 cup diced onion
1 egg, lightly beaten
1 Tbsp. Worcestershire sauce
1 cup carrots, peeled, medium julienne
2 Tbsp. vegetable oil
1 cup tomato sauce
2 garlic cloves, chopped
1 chipotle chile, rinsed, seeded and chopped
1 cup fresh orange juice
4 medium apples, peeled, cored and cubed
salt and pepper to taste.

In a large bowl, combine ground beef, rice, onion, salt and pepper, Worcestershire, beaten eggs and form the mixture into a loaf.

 In a large skillet or Dutch oven, heat oil over medium heat and brown meat loaf on all sides. Remove from heat.

Puree tomato sauce, garlic and chipotle chiles in a blender. Then stir in orange juice. Pour mixture over meatloaf and simmer over low heat for about 5 minutes. Add carrots, cover tightly and cook for 50 minutes.

Add apples and simmer for 5 minutes more.

Serves about 6.

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Video: Beef Wellington

Posted by Chef Jim on February 8, 2010  |  Comments Off


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A simplified version of the classic. This one doesn’t use foie gras, but duxelles and Gorgonzola instead.
Here’s what you need:
1 puff pastry sheet
4 filet mignon (about 6 oz. each)
1 lb. mushrooms, chopped fine
2 shallots, finely diced
1 clove garlic, minced
3 oz. unsalted butter
4 oz. Gorgonzola cheese crumbles
1 egg, beaten
Here’s how to make it:

Sauté mushrooms with shallots and garlic in butter until all of the moisture is cooked out.

Sear filets over high heat until nicely crusted. Set aside. Preheat oven to 400.

Roll out puff pastry and cut into four squares.

Place an ounce of the Gorgonzola and a quarter of the mushroom mixture in the center of each square and then place the filet on top of the mixture.

Gather the corners of the puff pastry and enclose the meat. Invert and place on a shallow baking sheet coated with cooking spray. Repeat with each of the filets. Brush the pastry with the beaten egg and bake in the oven for about 20 minutes, until the pastry is puffed and golden. The filet will be medium rare.

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