Once you try this you may not go back to instant oatmeal. Steel-cut oats includes the whole oat kernel, cut up. These take longer to cook. Instead of cooking it for an hour or more, ignore the package directions and try it this way.
For 2 servings –
The night before – boil 2 cups of water with a little salt. Add one cup of oats (maybe with a handful of pomegranate seeds or dried currents), stir, turn off the heat and cover.
The next morning – add one cup of water (or ½ and ½ water and milk), stir, bring to a low boil then simmer for 10 minutes.
An easy mussel dish that can be served on pasta. And it isn’t bad with just some good bread. This recipe comes from an interesting region of France – Brittany.
Rinse the mussels. Pull off beards and discard any with opened or broken shells.
In a pot big enough to hold the mussels, sauté the chopped onion and chopped garlic in oil until it softens. Add the parsley and butter. Stir until butter melts. Add salt, black pepper and wine. Put the mussels in the pot and stir to coat them with the liquid.
Steam them until they open, (throw away any that don’t open) stir and serve.
Clean shrimp and thoroughly dry them so they don’t steam. Season with salt and black pepper. Boil the shells in a cup of water and save it. (* If you don’t have shells substitute chicken, vegetable or fish stock. ) Lightly sauté shrimp in olive oil until lightly pink and remove. Add the anchovy and cook until it dissolves then sweat the onion and garlic. Add the tomato paste and blend.
Pour in the white wine and burn off the alcohol. Add ½ the stock and return the shrimps to the pan.
French Roast is one of our favorite Upper West Side restaurants. Open from early to late they’re available for breakfast, lunch/brunch, dinner and late night. They also have a full bar with beer on tap.
Onion soup, escargot, moules and steak frites are some of our favorites. The Friday plat de jour, bouillabaisse is something special.
You can watch life go by on Broadway from their outdoor seating. If you’re in New York, keep in mind that there’s more to the city than Midtown and Times Square. Try the Upper West Side.
Pesce Spada Alla Siciliana (Sicilian-Style Swordfish)
This recipe is perfect for swordfish but works for any other thick fish steak.
In a pan large enough to hold the steak, heat oil and add onion and garlic. Cook until onion is lightly browned. Remove from heat – Add olives, water, capers, oregano and red pepper flakes and stir.
Season swordfish with salt and pepper and place it on top of onion olive mixture. Return the pan to medium-high heat, cover and cook for 3-5 minutes. Turn swordfish, cover and continue to cook until fish is cooked through, 3-5 minutes more.
This is a simple and quick recipe that I got from Bon Appetite.
Pat chicken thighs dry and season well with salt and black pepper. Place in a large resealable plastic bag and add vinegar. Seal bag and gently massage chicken to ensure thighs are coated in vinegar. Chill 1 hour.
Preheat oven to 400°. Remove chicken thighs from bag and pat dry with paper towels. The drier the skin, the crispier it will be when cooked.
Place chicken thighs, skin side down, in a dry large cast-iron skillet and set over medium heat. Cook undisturbed until they easily release from the pan, about 4 minutes. Continue to cook, moving chicken around occasionally to ensure the skin is cooking evenly, until golden brown, 8–10 minutes. Transfer chicken to a plate.
Set skillet over medium-high heat add garlic and cook lemons, cut side down, until edges are deeply charred about 5 minutes. Transfer to plate and let cool slightly.
Return chicken to the skillet,skin side down and bake until it’s cooked through, 10–12 minutes.
Squeeze lemon juice into a small bowl; add garlic, honey, and red pepper and whisk to combine. Whisk in oil and any accumulated juices on plate with chicken. Strain and season vinaigrette with salt and black pepper.
Drizzle half of vinaigrette on a platter and set chicken on top. Serve with remaining vinaigrette alongside.
A pork chop is as good an any steak if it’s prepared correctly. So here’s how to prepare a perfect pork chop.
Bring the chop to room temperature. Score the edges so the fat renders when it cooks. Blot dry and season with salt and black pepper. Heat a little oil in a pan and holding the chop with tongs and sear all the edges with the heat on high.
Then as one side browns add 2 pats of butter and some more oil. When the butter melts, tilt the pan and spoon it over the meat. Make sure that the hot pork fat, olive oil and butter sears every crevice. Do the same on the other side.
It’s a thick chop so give it another 3-5 minutes on each side on medium heat.
Remove the chop and let it rest. Pour out most of the fat from the pan add some oil, 2 pats of butter, the vermouth and currant jelly. Deglaze the pan, whisk the sauce and pour over the chop.