Pork Amarillo

32 Comments

“IF THERE WERE A CHILE TO TASTE LIKE SUNSHINE, THIS WOULD BE IT.”

How can you pass up a description like that?!!

Back when I discovered the chile pepper paste Gochujang, I spied another international paste called Aji Amarillo. It’s a bright yellow paste, from Peru, made from aji amarillo chile peppers.

From Serious Eats, “Aji amarillo is a bright-orange, thick-fleshed chile with a medium to hot heat level. It’s ubiquitous in Peruvian cuisine, working its way into soups and sauces, which are used in pretty much everything.”

Below are fresh aji amarillo chile peppers on the left, and the dried peppers on the right.

I wanted to use and taste this paste in its purest form, so I did what I often do with pastes and pestos, and that was to slather it on meat – in this case, pork tenderloin.

This is what it looks like – sunshine!

The options for using this paste, similar to paprika creme or an ancho chile paste, are endless. Rice or risottos, soups and stews, salad dressings, and so forth.

Pork with Aji Amarillo

2 pork tenderloins, trimmed, at room temperature
Salt
Pepper (I used Mignonette)
1 jar Aji Amarillo, about 7.5 ounces

Preheat the oven to 375 degrees F. Typically I roast pork tenderloin, but I didn’t want the chile pepper paste too browned.

Place the tenderloins in an oiled baking dish and coat all sides with the oil. Tuck under the thin ends. Sprinkle lightly with salt and generously with pepper.

I discovered Mignonette pepper a while back, sold at Penzey’s. It’s a French-Canadian mixture of white and black pepper.


After the pork tenderloins are seasoned, slather them with the Aji Amarillo.

Place in the oven and bake, using an oven thermometer preferably. I take pork out when the internal temperature reaches 150 degrees.

Let the pork rest in the pan for about 15 minutes, then remove them to a cutting board.

Slice the pork in 3/8″ slices; it gets a bit messy with the paste.

Serve immediately. I had some roasted zucchini that I served with the pork.

Isn’t that color spectacular?!!

And don’t let the description of its fruitiness fool you. This is a chile pepper paste after all!

Chicken Poach

59 Comments

There are times when it’s easy to purchase a rotisserie chicken, cut up the meat, and use it in soup, a salad, or in enchiladas. Sure, it saves time, but I’ve never purchased one that wasn’t overcooked. Delis have different temperature guidelines than I do.

Roasting your own chicken is simple, and I don’t think there’s anything much more wonderful than serving a just-roasted chicken.

chick55

However, there are two benefits to poaching a chicken. One is the lovely tender meat, and the second is the wonderful poaching liquid. And there are so many different ways to create a flavorful broth besides the basic onion, carrot, and celery. So I take my chicken poaching quite seriously!

Poaching a chicken takes a few hours from start to finish, but it’s not all active work. I recommend that you have a plan for the poached chicken. You can use the meat in a bastilla, pictured at the top, in soups, stews, crêpes and enchiladas, a byriana, a curry – the possibilities are endless.

Then I would also recommend that you have a plan for the remaining chicken broth. It can be used for cooking legumes and grains, as a base for soups and stews, or reduced and even frozen for future use.

_MG_0711

Chicken Poach

1 whole chicken
3-4 carrots, cleaned, halved
3-4 stalks celery, cleaned, chopped coarsely
A few ripe tomatoes, halved (optional)
Bunch of parsley*
1 large onion, quartered
Garlic cloves, halved
Whole peppercorns
Bay leaves

Remove the plastic bag of innards from the chicken. Then rinse the chicken and place the chicken in a large and deep pot. I prefer a pasta cooker because you can remove the chicken and vegetables without further straining the broth.

If your husband isn’t watching, add the innards to the pot. If he’s eyeing you, save the innards for the dogs.

Add the remaining ingredients, adjusting for your tastes.

_MG_0618

If you are not using a pasta cooker, you can use a muslin bag for your seasonings.

_MG_0702

Add water to cover the chicken. Place the pot on the stove, bring the water to a boil, cover the pot and reduce the heat to simmer. I like to poach a chicken for about 1 1/2 hours; you can’t overcook the chicken but you want to maintain the volume of water.

_MG_0621

For additional ingredients, consider fresh herbs like sprigs of rosemary, sage, and thyme. Or use whole cumin and coriander seeds. It all depends what you want the remaining broth to taste like. These additions have little effect on the chicken’s flavor, but significantly flavor the broth.

Once the chicken is poached, remove the lid and let the pot rest until the chicken can be handled safely. If you’re using a pasta cooker, gently remove the insert and let the broth drain. Save the broth! Never discard it.

Carefully place the chicken on a cutting board to further cool.

_MG_0715

If everything was cooked in one pot, remove the muslin bag and let the broth cool. Taste the broth and reduce it if the flavor needs to concentrate. It can also be salted at this point if desired.

_MG_0716

Remove the meat from the bones. It will be delicate light and dark meat.

_MG_0717

From this small-sized chicken, I ended up with 1 pound 4 ounces of meat.
_MG_0723
If you want to enhance your broth, place the chicken bones in the broth and simmer for a while. Another thing that I’ve done is to blend the cooled broth along with the carrots, celery, tomatoes, onion, and garlic. The parsley is optional. That way, the broth is already more soupy, and the vegetables don’t go to waste.

Enjoy your poached chicken and home-made chicken broth!

* If you will be using the chicken broth for a Southwestern or Mexican dish, I suggest substituting cilantro for parsley.

Easy Creamy Vegetable Soup

28 Comments

So many people I know don’t make soups because they think it’s difficult. Hopefully after reading this post, many of you will run to the kitchen, with the most minimum of ingredients, and try out this recipe. All you need is a favorite vegetable that you want to turn into a luscious, creamy soup.

Back when I was feeding my young children, it seemed that they would always eat soup over a vegetable. Even if it was the same vegetable! So I made a lot of soups.
soup2
You don’t have to limit yourself to the soup as is. You can always sprinkle on different cheeses, add a dollop of sour cream, add grilled chicken, Polish or Italian sausage, or ham. Then it becomes a meal!

What I love is that there are so many different ways of making a basic soup like the one I’m making today.

For example, the vegetable choices*:
Butternut Squash
Pumpkin
Acorn Squash
Carrot
Parsnip
Cauliflower
Broccoli
Zucchini
Sweet potato
And so forth.

Next, the aromatics:
Onion
Garlic
Ginger
Leeks
Shallots
Celery
Bell peppers

The creaminess:
Heavy cream
1/2 and 1/2
evaporated milk
sour cream
creme fraiche
goat’s milk
almond milk
soy milk
hemp milk
coconut milk
and so forth.

There are many seasonings that can be added to home-made soups as well, but I want to keep this vegetable soup simple. Once you figure out how easy it is, you’ll be excited and motivated to get creative with flavors from your refrigerator and pantry! (I’m talking curry powder, pesto, chipotle peppers, Thai curry paste, etc.)

So here’s my basic recipe, and I hope you make it your own!

Creamy Broccoli Soup

2 heads broccoli, approximately 2 pounds after trimming
1 small onion, coarsely chopped
4 cloves garlic, peeled, halved
Chicken or vegetable broth
6 ounces evaporated milk, or less
Butter, optional
Salt
White pepper, optional
Cheese, optional

Rinse the broccoli, then coarsely chop it. Place it in a stock pot. Add the onion and garlic.
soup77
Pour in your broth until it comes about halfway up the layer of vegetables.

soup66
Bring the broth to a boil, then cover the pot and let things simmer for 20-30 minutes. If you’re worried you have a lot of extra broth, leave off the lid, or have it offset to allow steam to escape.


Let the mixture cool.
soup33

This is also the time I had a tab of butter, about 1 or 2 tablespoons, a little salt, and a little white pepper. The butter adds a richness to the soup, but it can be omitted, of course.

soup22
Place the vegetables in the jar of your blender using a slotted spoon. Pour a little bit of broth into the blender, just to get it blending.


Then add the evaporated milk until you have the consistency you like.

I do it this way, because if you add all of the broth first, the soup might end up to watery, On the other hand, if soup is too thick, then you still have broth to add. Of course, it all depends how thick you like your soups.

I like my vegetable soups thick and creamy. Thin, watery soups are not my thing.

soup3
At this point, if you’d like to make a cheesy cream to top the soup, mix together a good goat or sheep’s cheese with a tablespoon or so of evaporated milk or cream, and blend until smooth.


If you make a cheesy cream, I hope you’re more creative than I am at making an appealing-looking presentation!
soup4

Alternatively, just crumble the cheese on top of the soup; I used Valbreso. Children would love grated cheddar on this soup.

soup
You could also top the soup with a few croutons.
soup1

There! Now you’ve made a creamy vegetable soup! See how easy it is?

* Any vegetable can be made into a soup, however, some won’t work quite as well. For example, a cucumber is a very watery vegetable and it’s typically not served warm. It is good in a gazpacho, however, which is a cold soup of sorts. Eggplant would work as a soup, but the color wouldn’t be very pretty. if that doesn’t bother you, then use eggplant. Also, I wouldn’t mix a green vegetable with an orange vegetable. If you’ve ever played with paints, you know that orange and green do not make a pretty color! Soup making is a lot about common sense!

Beef Stock

29 Comments

Do you ever end up with a lot of beef bones? Maybe after de-boning a large roast? If you hate to waste food like I do, try this simple way to make beef stock using bones! It’s so simple, and yet a smart way to take advantage of leftover bones.

Preheat your oven to 450 degrees.

Start by putting all of your trimmed bones in a large roasting pan. Globs of trimmed fat are fine as well. Some people believe in salting and peppering the bones and bits, but I just leave mine plain. After you’ve collected the stock, you can taste and season. That way, you also don’t end up with too salty of a stock.

stock4

Roast the bones for 15 minutes, then turn down the oven to 375 degrees and continue roasting for another hour.

stock6

Remove the pan from the oven and place it over 1 or two burners on the stove. Let the pan cool for a while, then add some filtered water to it.

Turn on the heat until the broth just boils, then turn it down to a low simmer. You could add other ingredients at this point, and seasonings like bay leaves, but I like to just leave it alone and keep it simple. Bones and water. And some fat.

stock3

After about two hours, and occasionally turning the bones, you’re left with a beautiful broth like this.

STOCK2

Let the mixture cool somewhat, then place everything through a colander over a large bowl and drain well. And there you have it.

STOCK1_edited-1

Refrigerate the broth overnight, then remove the fat layer before proceeding with a recipe.

I happened to use this broth when I made chili, and it was delicious!

note: This could be called either a stock or a broth. There are more involved home-made stocks, like those that also include vegetables, but personally I like just using the bones. Then I get the meaty beef flavor into my soup or stew via the stock/broth, and then add the aromatics at that time I’m preparing the soup or stew recipe. It’s just a personal choice.