January Recipe Ideas
Comfort Food for Winter
Braised Short Ribs with 40 Cloves of Garlic
Ingredients
3 Tbsp. SLO Olive neutral extra-virgin olive oil
8 pieces bone-in short ribs (4 to 5 lb. total)
Kosher salt
Freshly ground black pepper
3 heads garlic, halved crosswise, one clove reserved
1 yellow onion, halved and thinly sliced
4 carrots, cut into 2" pieces
4 stalks celery, cut into 2" pieces, plus leaves for garnish
1/4 cup tomato paste
2 dried bay leaves
1 28-oz. can whole peeled tomatoes
2 cups beef broth
1 cup red wine
1 Tbsp. lemon juice
1 tsp. lemon zest
Directions
Preheat oven to 300°F. Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high. Season short ribs all over with salt and pepper. Add short ribs to pot, in batches if necessary, and cook until deeply browned on all sides, about 2 minutes per side. Transfer short ribs to a plate.
Pour off all but 2 tablespoons of fat from the pot. Add garlic, cut-sides down, and cook, undisturbed, until golden, about 1 minute. Add the onion, carrots, and celery and season with salt and pepper. Cook, stirring often, until beginning to soften, about 5 minutes. Add the tomato paste and bay leaves and cook, stirring, until beginning to darken on the edges of the pot, about 2 minutes.
Add tomatoes and their juices, breaking up the tomatoes with your hands as you add them, and stir to combine. Add the broth and wine and bring to a boil. Nestle short ribs among the vegetables. Cover, and transfer pot to the oven. Bake, stirring and flipping short ribs as necessary halfway through, until meat is very tender, 3 to 3½ hours. Short ribs can be made up to 3 days ahead. Reheat over medium heat.
Just before serving, chop remaining garlic clove and celery leaves together and place in a small bowl. Add lemon juice and zest, season with salt and pepper, and toss to combine. Serve short ribs and vegetables topped with celery mixture.
Serve over mashed potatoes or creamy Polenta.
Originally posted from Delish.com
Salmon En Croute
Ingredients
1 (1-lb.) salmon fillet, about 1" thick
Kosher salt
2 Tbsp. SLO Olive extra-virgin olive oil
1 medium yellow onion, finely chopped
2 cloves garlic, finely chopped
5 oz. baby spinach
4 oz. cream cheese
1/2 c. grated Parmesan
1 tsp. dried dill
3/4 c. panko bread crumbs, divided
Freshly ground black pepper
1 (15" x 10") sheet puff pastry, room temperature (preferably Pepperidge Farm)
1 large egg, beaten to blend
Directions
Preheat oven to 400°. Generously season salmon all over with salt. Place on a plate and refrigerate until chilled, about 15 minutes.
Meanwhile, in a large skillet over medium heat, heat oil until shimmering. Add onion, garlic, and a generous pinch of salt and cook, stirring occasionally, until onion is translucent, about 5 minutes. Add spinach and stir until vibrant green and starting to wilt. Stir in cream cheese, Parmesan, and dill and cook, stirring frequently, until cheeses are melted and combined, about 2 minutes. Stir in 1/2 cup panko and cook, stirring, until mixture is thickened, about 2 minutes more; season with salt and pepper.
Rinse salmon under cold water to remove salt, then pat dry with paper towels. Place sheet of puff pastry on a cutting board and arrange salmon in the center. (There should be about 2" dough on each side of the salmon.) Season salmon with salt. Spoon spinach mixture over salmon, making sure it stays in the center of fish; smooth in an even layer. Sprinkle remaining 1/4 cup panko over spinach mixture.
Fold long edges of dough over salmon, then fold short ends up. Flip seam side down and transfer to a parchment-lined baking sheet. Brush all over with egg wash, then cut shallow diagonal lines to score top of dough.
Bake salmon until pastry is golden brown and an instant-read thermometer inserted into thickest part of salmon registers 140°, 25 to 35 minutes. Transfer salmon to a platter and slice.
Originally posted from Delish.com
Apple & Cranberry Roasted Chicken
Ingredients
1 cup frozen or fresh cranberries
1.5 Tbsp. packed light brown sugar
1 Tbsp. cornstarch
1 tsp. SLO Olive Cranberry Balsamic
2 tsp. reduced-sodium soy sauce
1/2 cup dry white wine, divided
6 bone-in, skin-on chicken thighs
Kosher salt
Freshly ground black pepper
1 Tbsp. SLO Olive extra-virgin olive oil
1 large shallot, very thinly sliced
3 cloves garlic, finely chopped
1 cup low-sodium chicken broth
2 Honeycrisp apples (about 1 lb.), cored, cut into 8 wedges
1 Tbsp. chopped fresh thyme leaves, plus more for serving
Chopped fresh parsley leaves, for serving
Instructions
Preheat oven to 425°. In a medium bowl, toss cranberries, brown sugar, balsamic, cornstarch, soy sauce.
Season chicken with salt and pepper. In a large, high-sided skillet over medium-high heat, heat oil. Cook chicken, turning once, until golden brown on both sides, 5 to 6 minutes per side. Transfer to a plate.
Reduce heat to medium. Pour off all but 1 tablespoon fat in skillet. Cook shallot, stirring occasionally, until tender, about 2 minutes. Add garlic and cook, stirring, until garlic and shallot are fragrant and light golden, about 1 minute more.
Add remaining 1/2 cup wine, increase heat to high, and cook, stirring occasionally, until liquid is mostly evaporated, about 2 minutes. Pour in broth and bring to a boil.
Add apple and cranberry mixture, scraping any extra sugar mixture in bottom of bowl into skillet, and stir to combine. Nestle chicken skin side up into skillet and sprinkle with thyme.
Bake until chicken is cooked through and fruit is tender, 20 to 25 minutes. Top with parsley and more thyme.
Originally posted from Delish.com
