Recipes tagged with « Main Course »
Steak with Jalapeño Miso Butter
Ribeye steak pan-seared with a spicy-sweet butter made from jalapeño, green onions, miso, and maple syrup. The butter is rolled, chilled, and sliced atop resting steak. Visual cues: a well-browned crust on the meat, a melted swirl of butter that melts into folds and crevices. Balances heat from jalapeño with umami-rich miso and sweetness. Substitute tahini for miso if needed. Use ghee or clarified butter if lactose intolerant. Resting time crucial to redistribute juices and prevent dryness. Simple sear, no overcooking, quick prep with food processor—knows kitchen wins are in timing and temperature control.
Smoky Chicken Tamales
Corn husks softened in hot water grab attention first. Masa mix gritty, with cayenne swapped for smoked paprika — deeper fire, less heat sneaking up. Chicken filling fused with roasted poblanos and charred red onion for earth and subtle sweet. Wrapped tight in husks, double-locked in foil for even steam, they get a barbecue bath, flipped enough times to hear sizzle and smell roasting corn and spices mingle. Optional final unwrapping crisps husks gently for aroma and bite before salsa delivery. Texture balancing here essential — soft, moist masa with firm chicken and crispy husk edges. Timing based on feel and look, not the clock.
Veal Roast with Peppers Sage Lemon
Roast boneless veal shoulder or round tied tight to keep juices. Sage tucked under twine for subtle herb punch. Citrus zest brightens. Garlic cloves smashed, skin on for gentle aroma. Peppers sliced thin, softened with shallots before adding juicy cherry tomatoes. Sauce thickened with flour, then simmered down with stock, lemon juice, and remaining sage leaves. Eat rosé for tender slices, resting keeps juices locked in. Quick pan sauce behind. Simple but layering flavor and texture carefully. No dairy, eggs, nuts here. Practical method, watch temps and visual cues, not just clock. Easily swap chicken broth for veg stock if needed. Easy weeknight mains or small crowd. Bone-in works too if careful with cook time.
Broccoli Bacon Quiche
A savory baked tart with a flaky homemade crust filled with tender broccoli, smoky bacon, sautéed onions, and a rich custard infused with melty mozzarella and sharp aged cheddar. Time-tested technique for a crisp base and a creamy interior with balanced seasoning. Practical substitutions include turkey bacon or smoked tofu for bacon and whole wheat pastry flour for a nuttier crust. Work fast with cold butter, chill dough thoroughly, and watch the crust edges—golden means done. Avoid soggy bottoms by blind baking the shell with weights. Recognize doneness by firm, set center and browned cheese topping. Ideal for weeknight dinners or brunch.
Red Wine Pappardelles with Meat Sauce
Hearty pasta with slow-simmered Italian-style sausage and red wine sauce, finished with sautéed rapini and crispy soppressata. Rich, layered flavors develop through reduction and gentle simmering. Parmesan and fresh herbs tie it together. A rustic, balanced plate—the sauce thickens to just the right texture, coating pappardelles perfectly.
Stuffed Zucchini Blossoms
Zucchini flowers filled with a medley of summer vegetables, simmered cream reduced to balance richness. Aromatic herbs—rosemary swapped for thyme, parsley for basil—brighten layers. White wine swapped for dry vermouth adds subtle depth. Slow sauté brings out natural sweetness in carrots and celery; bell pepper replaced by diced yellow squash for gentle flavor twist. Finished gently braised in a light vegetable broth. Techniques focus on tight folding of fragile petals, reducing risk of tearing. A simple dish packing vegetable essence, creamy texture, fresh herbs. No gluten, no nuts, no eggs. Timing tricks anchored on visual cues: butter bubbling low, cream thickening till silk, broth simmer whisper before oven drop.
Greek-Style Veal Roast
Veal shoulder roast braised low and slow with caramelized onions, garlic, sun-dried tomatoes, and green olives. Slow reduction of red wine and herbs for a thick sauce. Wrapped airtight in foil to lock moisture, resulting in fork-tender meat. Adapted to avoid common dryness pitfalls and bring subtle acidity. Serves 8 with potatoes or seasonal vegetables.
Honey-Braised Veal Shank
Veal shank simmered slowly with buckwheat honey and herb-infused olive oil. Marinated hours, roasted covered then uncovered to build layers of flavor and gelatinous texture. Raspberry vinegar replaced with apple cider for sharper acidity. Mint swapped to rosemary for earthier herb notes. Garlic replaced by shallots for gentle sweetness. Slow braise with intermittent glazing for glossy finish. Adjust water and broth for pan juices. Cook time tuned by feel not clock. Serve sliced, bathing in reduced jus alongside lightly steamed green beans or carrots to balance richness.
Veal Rolls with Spinach Artichoke
Veal escalopes rolled with a blend of spinach, marinated artichokes, and sun-dried tomatoes, filled with fresh mozzarella. Pan-seared, then braised in white wine and thyme broth. Sauce finished with butter for thickness. A fragrant main, balanced by earthy greens and a hint of sweetness from sun-dried tomatoes. Robust simple technique relies on proper rolling and sauce reduction to lift the dish.
Beef Steak with Crispy Potato Zucchini
Lean sirloin steaks seared in butter, rested to hold juices. Sauce whipped up in the same pan—flour to thicken; white port swapped for dry white wine to brighten flavor. Potatoes diced fine, fried in olive oil till golden and crisp, zucchini tossed in near the end to keep slight bite. Salt and pepper balanced throughout. Simple, tactile, honed for kitchen pragmatism. Familiar ingredients with a twist, serving four portions, adaptable for smaller or bigger crowds.
Duck with Pomegranate Glaze
Searing duck breasts with peppered scoring, melting fat slowly till skin crackles. Pomegranate-honey reduction stirred down to syrup, oil blended in with fresh herbs. Garnished with juicy pomegranate seeds and tangy fresh rosemary adding a woodsy twist. Duck sliced thin, rested well before serving. Replaced olive oil with walnut oil for a deeper nuttiness, swapped parsley for rosemary. Slightly less honey, more tartness held in tartaric punch of acid. Small timing changes to render fat just right and keep meat tender. Equally gluten, nut, egg, dairy free if you swap walnut oil back out. A method teaching to read meat, bubbles, aromas—not a watch timer.
Mushroom Buckwheat Wellington
Vegetarian Wellington based on mushrooms and buckwheat, wrapped in homemade semi-puff pastry. Includes Swiss chard leaves, sautéed shallots and garlic, with morille mushroom sauce. Panko breadcrumbs add texture. Wine and broth reduction for depth. Baking involves chilling dough and fillings. Assembly includes rolling stuffing in chard, encasing in pastry, applying egg wash, and baking until golden. Sauce with rehydrated morilles thickened with toasted flour. Serves six to eight with optional green salad.
Potato Gratin with Onion Melt
A reinterpretation of a potato gratin featuring caramelized onions simmered in sherry instead of white wine and garlic oil replacing butter in the mash. Uses smoked gouda instead of washed rind cheese. Potatoes mashed with sour cream and olive oil for extra tang. Onion base cooked longer for deep color. Baked slightly longer with a final broil for golden cheese crust. Ciboulettes swapped with fresh thyme leaves for herbaceous notes.
Mushroom Tart Twist
Savory tart with sautéed mushrooms and caramelized onions inside a flaky crust. Thyme and a hint of smoked paprika for deeper aroma. A vegetarian option without nuts, easy to prepare and serves eight as a snack or main. Balanced with cream and eggs for texture. Modified ingredient proportions and cooking times to keep it fresh. Replaced heavy cream with crème fraîche. Swiss cheese instead of gruyere for milder flavor. Perfect for an appetizer or light dinner.