NEW: The Quarantine Kitchen Diaries

Hello Again, Loyal Followers!

It has been a while since I lasted posted and the world has changed just a bit.

I am starting a new series of posts,here on  On the Menu@ Tangie’s Kitchen, called  “The Quarantine Kitchen Diaries”.

Given that the COVID-19 will soon have many of us teleworking or under self quarantine, and there seems to be panic at the supermarkets like at a disco and you feel overwhelmed about how and what you are going to eat because all of your favorite foods are out of stock….never fear, because the necessity of invention is here. Over the next few days or weeks or months I will be bringing to you recipes and tips about how to stay healthy in the time of COVID-19……Today is the beginning of the “Quarantine Kitchen Diaries”, where I will show you how to use canned foods, frozen foods and dry goods that will boost your immune system and provide you and your family with something good to eat.

The shelves of my pantry are always stocked with a sea of various canned goods. There’s everything from an assortment of beans to canned tomatoes. Other dry goods like pasta and rice and canned  fish, like tuna, sardines and salmon are also kept on hand. In keeping these ingredients stocked in your kitchen pantry makes is easy for you to whip up a quick, budget-friendly dinner that you can make any night of the week.

From salmon cakes to a rich pasta sauce, canned pantry staples are the star ingredients in the recipes that I will be sharing with you in “The Quarantine Kitchen Diaries.

Be sure to follow me at my IG handle: @tangieholifield and become one of “Tan’s Fans” with the hashtags below.
#QuarantineKitchenDiaries
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Pork and Fennel Ragout

pork and fennel

Photo Credit: Antonis Achilleos, 2017.

 

The sweetness of fennel and caramelized shallots pairs perfectly with shredded pork. This comforting dish is perfect for a cold night.

 

Serves 4

Ingredients:
1 teaspoon fennel seeds
Kosher salt and freshly ground pepper
Zest and juice of 1 lemon
Three 1-inch-thick boneless pork loin chops (1 pound total), trimmed and sliced into 1/4-inch-wide strips

3 tablespoons all-purpose flour
5 tablespoons chopped fresh parsley
3 tablespoons extra-virgin olive oil
1 cup sliced shallots
1 small fennel bulb, trimmed and chopped
2 tablespoons tomato paste
10 ounces cremini mushrooms, sliced
1 1/2 cups red or white wine

Directions:
Grind the fennel seeds with 1 teaspoon salt and 1/2 teaspoon pepper in a spice grinder or chop with a knife. Transfer to a medium bowl; mix with the lemon juice and pork. Add the flour and toss to coat. In another bowl, mix the lemon zest with 2 tablespoons parsley.

Heat a deep skillet or pot over high heat and add the olive oil. Brown the pork in batches, 1 minute per side; transfer to a plate. Add the shallots, fennel bulb, the remaining 3 tablespoons parsley, and salt to taste to the skillet. Reduce the heat and cook until the vegetables are wilted, 2 minutes. Add the tomato paste and cook, stirring, 3 minutes.

Add the mushrooms, wine and 1/2 cup water; scrape up any browned bits. Cover and simmer over low heat until the fennel is tender, 12 minutes. Add the pork and heat through, 2 to 3 minutes. Season with salt and pepper and top with the lemon zest-parsley mixture.

 


Rosemary Garlic Roasted Chicken

20180714_155859.jpg
Serves 4

Ingredients:
2 1/2 cups buttermilk
2 tablespoons extra-virgin olive oil
8 skin-on, chicken thighs
Kosher salt, to taste
Freshly ground pepper, to taste
3 heads garlic
4 to 6 sprigs fresh rosemary
8 slices sourdough bread, toasted
2 tablespoons white wine vinegar

Directions:
To marinate the chicken, add the buttermilk  to a large bowl, followed by the  chicken, Cover with plastic wrap and place in the refrigerator for 30 minutes. Allow the chicken to marinate  overnight for best results.

Heat the oven to 425 º F.

Heat the olive oil in a large cast iron skillet over medium-high heat. Season the chicken with salt and pepper and cook, skin-side down, until browned, about 5 minutes.

Separate the heads of garlic into cloves but do not peel. Flip the chicken; add the garlic and rosemary to the skillet and transfer to the oven. Roast until the chicken is cooked through but still moist, 15 to 20 more minutes.

Place the bread on a platter and top each slice with a chicken thigh. Add the vinegar to the skillet and scrape up any fond ( browned bits) with a wooden spoon. Add 3 tablespoons water and simmer until the sauce thickens slightly, about 2 minutes. Pour the sauce and garlic over the chicken and bread.

Cook’s Notes:
You can squeeze the garlic out of its skin and spread on the chicken or bread.

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