Dinner Menu: Braised Short Ribs, Parmesan Polenta, and Broccoli Rabe

On a recent frigid night in March (why do I live in the Northeast?), I was desperately craving something warm and comforting for dinner.  A hearty beef stew came first to my mind, but I wanted to flesh it out with extra veggies.  Polenta was an instinctive addition because it pairs so heavenly with beef, but egg noodles or rice would work as well.  I chose broccoli rabe because the bitterness balances out the plain flavor of the polenta.  The short ribs turned out so soft that a knife was totally unnecessary.

Chicken Pot Pie

When my mother moved to the United States 40 years ago, she was distressed by the cold weather and the food.  The winter was about 60 degrees colder than she was used to, and the food about 95% more bland.  That all changed the first time she ate at KFC: the fried chicken was tender, juicy, and (most importantly) spicy.  When I was growing up, we ate at KFC with surprising frequency.  I always viewed their advertisements for chicken pot pie with some mistrust.  It just didn't look very good, and my disgust with soggy bread added to my apprehension.  Although their execution seemed imperfect, the idea of chicken pot pie always appealed to me.  15 years later, I decided to try making it at home, and it was way tastier than I expected it to be.  The pie crust was incredibly flaky, and the sauce tasted just like Thanksgiving gravy.  The best part is that it's an all-inclusive, one-pot meal full of vegetables.  It's the perfect dinner for a cold winter night.

2 cups unbleached all-purpose flour (10 ounces)
3/4 teaspoon salt
14 tablespoons unsalted butter
2 tablespoons sour cream
4 tablespoons ice water
3.5-4 pounds bone-in chicken thighs
1 cup frozen pearl onions
1 onion
3 carrots
3 ribs celery
4 cups low-sodium, fat free chicken broth (32 ounces)
3/4 cup heavy cream
3/4 cup frozen peas
2 teaspoons lemon juice
1/3 teaspoon dried thyme or 1 teaspoon fresh thyme leaves

Deep Dish Sausage Pizza

One summer break a few years ago, my brother and I got into the habit of making stromboli twice a week.  It started out harmlessly enough, just making use of leftover bread dough and ham combined with late-night Pizza Hut cravings.  But within a few weeks, we were adding so many fatty meats and cheeses that now the very idea of stromboli makes me vaguely nauseous.  So, now I stick to making regular pizza!  The only topping here is sausage, but since the crust is thick and sturdy, you can pile a lot in there.  For bunnies and vegetarians, sauteed baby spinach and halved mushrooms substitute for the sausage just about as well as vegetables can substitute for meat.  This recipe makes enough dough for two crusts; you can halve it, but who doesn't want two pizzas?

3.25 cups unbleached all-purpose flour (16.25 ounces)
1/2 cup yellow cornmeal (2.75 ounces)
2.25 teaspoons sugar
2.25 teaspoons rapid-rise yeast
2 teaspoons salt
5 tablespoons unsalted butter
1.25 cups water
1 onion
1/4 teaspoon dried oregano
2 cloves garlic
28 ounces canned crushed tomatoes
1/2 pound mozzarella cheese
1 pound ground sausage
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese

Dinner Menu: Crunchy Pork Chops, Roasted Potato Cakes, and Maple Mustard Green Beans

When I'm cooking a large dinner, I like most dishes to be super simple to make, and this menu definitely qualifies.  While the pork is a little work-intensive, the potatoes and green beans take no time at all and can be baked together at the same temperature.

For me, there's a lot to hate about most pork chops: bland pieces of dry meat with a soggy breading that falls right off (I hate soggy bread!).  This recipe defies all of that.  It features a crunchy herb coating and a quick brine which makes the meat retain both moisture and flavor.  The following potato preparation is my absolute favorite, good for dinner alongside meat and for breakfast the next day alongside eggs.  Finally, the inherent sweetness of the green beans is complimented by a splash of maple syrup and offset by the spiciness of mustard.

Picnic Menu: Egg Salad and Tomato Arugula Salad

Is there anything as wonderful as a picnic on a warm summer day?  Keep the salads cold with a large ice pack, and don't forget the fuzzy blanket.

Fried Chicken

 

Fried chicken is one of my all-time favorite foods.  This recipe is by far the best I've tried; the crunchy crust is packed with big taste and because of the marinade, the chicken meat is super tender and juicy.  Try to buy the smallest chicken pieces possible (the large ones have little flavor and take forever to cook).

3.5 pounds bone-in, skin-on chicken leg quarters
3 teaspoons black peppercorns
1 tablespoon + 1 teaspoon table salt
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1.25 cups buttermilk
3 dashes hot sauce
2 cups unbleached all-purpose flour (10 ounces)
2 teaspoons baking powder
1.75 cups vegetable oil

Dinner Menu: Pan-Fried Steaks, Mushrooms with Thyme, and Garlic Mashed Potatoes

"Any of us would kill a cow, rather than not have beef."

Steak is one of my favorite things on the planet.  After finding this cooking method, I will definitely be making it more often!  This is a great menu for any weekend night.  The dishes complement each other very well.

Chicken and Noodle Stir-Fry

"Life is a combination of magic and pasta."

This stir-fry takes a little while to make but the results are definitely worth it.  Pork or beef can be used instead of chicken, and the vegetables can be substituted for anything that makes you happy.

1.5 pounds boneless skinless chicken breasts
4 tablespoons soy sauce
3 tablespoons oyster sauce
2 tablespoons hoisin sauce
1 tablespoon sesame oil
1/2 teaspoon five-spice powder
1/2 cup chicken broth
1 teaspoon cornstarch
3 garlic cloves
3/4 inch ginger
4 tablespoons Chinese rice cooking wine
2 red bell peppers, medium diced
3 bunches scallions, whites and light greens thinly sliced and dark greens sliced 1 inch wide
1/2 head Chinese cabbage, cored and sliced into 1/2 inch wide strips (about 5 cups)
14 ounces fresh Chinese egg noodles
1 tablespoon chili garlic sauce