All posts by Qui Phan

Tangerine Glazed Ham with Baby Carrots

Ham and oranges go well together, but replace the orange with tangerines and you’ll have something even better. This is a Tyler Florence recipe from FoodNetwork.com that did not disappoint! The best part was the glazed carrots that cooked in the jus; two dishes in one made my day so much easier! The only drawback: I couldn’t find an unsliced ham so I tried my best and skewered the slices ham together while it baked. It actually allowed more flavor to bathe each slice of ham.  This recipe is great for any occasion and the best part is the leftover ham bone!

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FYI, its ok if the tangerines are sour, all the brown sugar would make up for it.

Ingredients
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1 (8 to 10-pound) smoked ham, bone-in, skin on
Kosher salt and freshly ground black pepper
1 bunch fresh sage leaves
1/4 cup extra-virgin olive oil

1 cup (2 sticks) unsalted butter, cut in chunks
2 tangerines, sliced thin, seeds removed
2 cups tangerine juiceIMG_6872
2 cups light brown sugar, packed
1 cup water
1/4 teaspoon whole cloves
2 cinnamon sticks
11/2 pounds carrots, peeledIMG_6877
Directions

  1. Preheat the oven to 300 degrees F.
  2. Put the ham in a large roasting pan, fat-side up. Using a sharp knife, score the ham with cuts across the skin, about 2-inches apart and 1/2-inch deep. Cut diagonally down the slashes to form a diamond pattern; season the meat generously with salt and pepper.
  3. Chop about 8 of the sage leaves and put it in a bowl; mix with the oil to make a paste. Rub the sage-oil all over the ham, being sure to get the flavor into all the slits. Bake the ham for 2 hours. Now there is plenty of time to bang-out the tangerine glaze.IMG_6873 IMG_6875
  4.  For the glaze: Place a saucepan over medium heat. Add the chunks of butter, tangerines, tangerine juice, brown sugar, water, and spices. Slowly cook the liquid down to a syrupy glaze; this should take about 30 to 40 minutes. (serves 10-12 )

Chicken, Olive, and Lemon Tagine (Djaj Mqualli) over Sauteed Kale and Israeli Coucous

One night, Kevin invited some new friends over for dinner and I didn’t want to make anything complicated so I chose this gem.  It did come with some small challenges.  The first was that I didn’t know what “cracked olives” were!! I did some googling and found that they are as simple as putting the olives on a cutting board and smacking them with the flat side of the blade.  Also, I could not find preserved lemons!!! After going to 4 different stores and not finding preserved lemons, I decided to make up a quick preserve method and allow them to preserve  prior to making the dinner.  This actually made for a brighter lemon flavor as the stew cook down, which really made the dish!!  What better way to welcome new friends than with a dish that that is as bright as our budding friendship?
This entry is for a whole meal, not just the main course and it came together rather quickly, so don’t be daunted!!!
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Ingredients

Optional: “Quick” Preserved lemons

4 lemons, washed, sliced into 1/4 inch slices and deseeded
1 C salt
4 C boiling water

Tagine
3 tbsp. olive oil
6 whole chicken legs cut into thighs and legs
Kosher salt and freshly ground black pepper, to taste
2 large yellow onions, sliced
2 tbsp. ground coriander
2 tsp. ground white pepper
2 tsp. ground ginger
1 tsp. ground turmeric
12 tsp. crushed saffron threads
12 cups chicken stock
6 oz. green olives, cracked or 6oz pitted green olives
2 tbsp. unsalted butter
2 jarred preserved lemons, cut into slices (or use 4 “quick” preserve lemons from above)
Sauteed Kale and Israeli CousCous
2 C Israeli or Pearl CousCous
2 tbsp. extra virgin olive oil
1/2 red onion, sliced
1-10oz bag of baby kale or precut kale, larger stem pieces removed
1/2 C vegetable stock or water
1 tbsp. finely chopped parsley
2 tsp. finely chopped cilantro

Instructions

**Optional**Make Quick Preserve Lemons: The morning you are going to cook, place all lemon slices into a wide mouth, 1 quart mason jar.  Add salt, and enough boiling water to reach the neck of the jar. Cap the jar with the lid and shake the jar until majority of the salt has dissolved, if there are still a few in the container then that’s ok.  Let the jar sit and shake it periodically.  When ready to make recipe, drain entire contents in a colander.

  1. Heat oven to 350°. Heat oil in an 8–qt. Dutch oven over medium-high heat. Season chicken with salt and pepper; add to pot and cook, turning, until browned, 12 to 15 minutes. Transfer chicken to a plate. Add onions to pot; cook until golden, 10 to 12 minutes. Add spices; cook for 2 minutes. Return chicken to pot with stock; boil. Stir in olives, butter, and lemons into pot, bake  until chicken is tender, 35 to 40 minutes.
  2. Make coucous according to package instructions, cover and set aside.
  3. Heat olive oil in a large saucepan over medium-high heat. Add the onions and cook until soft. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover, add parsley and cilantro, and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste.  Combine couscous and sautéed kale, mix well.

To serve, spoon kale and couscous mixture into the center of plate, top with a piece of chicken. Spoon jus,  olives and several slices of cooked lemon over chicken.  Serve with reserved jus.

A More Elegant Deviled Egg: Deviled Eggs with Tarragon

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You can’t have Easter brunch without eggs, specifically my favorite egg dish: deviled eggs!  I wanted something different than the typical kind you find at a gathering in the American South.  After tasting this, I found that I love this a lot more than the traditional recipe!   Here, the brininess of the capers mix well with the egg yolks while the shallot adds a depth I have never experienced in a deviled egg; and finally, the tarragon adds a nice finish.  ( This is a modified version of a Bon Appetit recipe).

Ingredients

SERVINGS: MAKES 12

  • IMG_68656 hard-boiled eggs (boil a couple more in case they don’t look so nice after you peel them)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon mayonnaise
  • 1 1/2 teaspoon Dijon mustard
  • 4 teaspoons chopped fresh tarragon
  • 1 tablespoon minced drained capers
  • 2 teaspoons minced shallots
  • Tarragon leaves and or capers for garnish

Preparation

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  1. Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork.
  2. Mix in oil, mayonnaise, and mustard. Stir in tarragon, capers, and shallot. Season to taste with salt and pepper.
  3. IMG_6901Place yolk mixture into a plastic zip top bag, making sure you fill only one corner of the bag.  Snip the corner and pipe the yolk mixture into the empty egg whites.  Alternatively, you can spoon the yolk mixture into the whites.
  4. Garnish with tarragon leaves and or capers if desired.
  5. DO AHEAD Can be made 4 hours ahead. Cover loosely and refrigerate.

Wild Rice Salad with Pear and Edamame

July 4th parties generally involves grilled meats, watermelons, alcohol and pool parties. We were asked to bring a side to this year’s party and I thought I would bring something that was light and somewhat on the healthier side, however, I have to confess: I really wanted to make this so that our vegetarian friend could eat something other than salad and watermelon! To make this a vegetarian main course, add 2 medium carrots that have been peeled and small diced; for those that want some protein, add 2 cups shredded cooked chicken in addition to the carrots.

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 Ingredients

  • 1/2 cup blanched slivered almonds
  • 2 tablespoons white sesame seeds
  • 2- 6 oz packages of wild rice (such as Gourmet House)
  • 3 medium scallions, thinly sliced (white and light green parts only)
  • 2 cups shelled cooked edamame, thawed if frozen
  • 1 medium to large Bartlett pear, peeled, cored and small diced
  • 1/2 cup dried cranberries
  • 3 tablespoons olive oil
  • 2 tablespoons toasted sesame oil
  • Juice from 1/2 a medium lemon
  • zest of 1 lemon
  • 1/4 cup rice vinegar
  • 3 teaspoons honey
  • Kosher salt
  • Freshly ground black pepper

Preparation

  1. Cook rice according to package instructions.
    Toast the slivered almonds, spread the almonds in a single layer on a dry, shallow baking dish or cookie sheet. Place in a preheated 350° oven. After five minutes, remove the pan, shake to rearrange the almonds, and return to the oven. After another five minutes, check the almonds again. If they are dark enough, remove them from the oven. If they need a little more browning, shake again and return to the oven. Check every couple of minutes to avoid overcooking/burning. Overall, the almonds should roast for 10-15 minutes. The almonds will be just barely darker than they were raw; they should not be too dark. Transfer to a large heatproof bowl.
  2. Place the sesame seeds in a medium frying pan over medium heat and toast, stirring often, until golden brown (do not let the seeds burn), about 2 to 3 minutes. Transfer to the bowl with the almonds.
  3. Add the rice, scallions, edamame, and cranberries to the bowl with the almonds and sesame seeds and toss to combine.
  4. Whisk the olive oil, sesame oil, lemon juice, lemon zest, rice vinegar, honey, and a pinch each of salt and pepper in a medium bowl until combined. Drizzle over the rice mixture and toss to combine. Taste and season as needed with more salt, pepper, and additional lemon juice or honey if needed. Cover and chill for at least one hour before serving