#detroitfoodblog

[rootsofthetable]

Ratatouille

This is a rustic version of ratatouille, best served over parmesan polenta, or with a fried egg and a toasted baguette. I served this dish for my mother at her birthday, a vegetarian that dislikes vegetables, and even she said this dish was delicious. This recipe is all about the choices – choosing the best quality vegetables to sauté individually in an order that emphasizes the flavor profile, and then tossing them together at the end to slow-cook.

1 zucchini, diced

1 summer squash, diced

1 medium eggplant, diced

1 red pepper, diced

1 roma tomato, diced

1 red onion, diced

3-4 cloves garlic, peeled

1-2 teaspoons red pepper flakes

salt & pepper

oregano, minced

parsley, chopped

basil, chopped

olive oil

Prepare the eggplant: After chopping, sprinkle with salt, and place in a single layer on a tray or plate with paper towel to absorb the moisture.

Preheat a Dutch oven on a medium high heat, with 1-2 tablespoons of olive oil.

Beginning with the other vegetables, sauté in batches. Salt each batch of vegetables with a tiny pinch of salt and pepper. Sauté the zucchini until it’s browned, and caramelized. Stir occasionally. Remove from the pan, and sauté the red pepper, eggplant, summer squash, and the onion and garlic.

At the end, add the roma tomatoes and red pepper flakes, stirring frequently, until the tomato starts to break down.

Add all of the sauteed vegetables to the pot, stir, and bring to a gentle boil. Immediately, turn the heat down to a medium low heat, cover with a tight lid, and slow cook. Check every 20-30 minutes for the desired texture. Top with fresh grated parmesan cheese, parsley and basil.

[jadoredetroit]

Going to need to scope this place out of they have the best Lebanese food in the D. Yum. Anyone been? #detroitfood #detroit #detroitblog #detroitfoodblog #detroitblogger (at Ollie's Lebanese Cuisine)

[rootsofthetable]

Chicken & Cheese Enchiladas

1 whole chicken, cut into parts

1 celery stick

1 carrot, peeled & quartered

1 garlic clove, peeled & left whole

1 small onion

1 bay leaf

cilantro stems, tied into a bundle

whole black peppercorns

1-2 quarts water

queso enchilado, muenster or queso Chihuahua

flour tortillas

 Mole:

3 roma tomatoes

5-6 ancho chiles

1 small white onion

2 garlic cloves, minced

1-2 teaspoons cumin seeds

olive oil

 -Put the chicken in a large stock pot with the celery, carrot, onion, garlic, bay leaf, peppercorn, and cilantro stems with 1-2 quarts of water. The water should cover the chicken completely. Bring the pot to a boil, and turn down to a gentle simmer. Simmer the chicken for 15-25 minutes, until it is cooked through but still tender. Remove from the broth, set aside to cool slightly, and reserve the broth.

-For the sauce: toast the ancho chiles on a comal (or cast iron skillet), turning frequently so they do not burn. Remove the stem and seeds from the anchos, and rehydrate the chiles in a pot of simmering water. Check every 10 minutes for doneness, until the anchos are tender but not falling apart. Blend the anchos and roasted tomatoes in a molcajete or blender, until they form a smooth paste. Roast the tomatoes until the skins are charred. Sauté the onions, and add the minced garlic and cumin seeds in a cazuela or ceramic coated dutch oven. Add the ancho tomato paste mixture and cook for a few minutes, stirring constantly. Add 1-2 cups of the chicken broth, with only enough broth to create a thick sauce. Simmer the sauce on low heat for 1-2 hours.

-To assemble: Preheat the oven to 350F. Shred the chicken and place in a bowl. Shred the cheese of your choice and set aside. Toast the tortillas over on an open flame, or on a comal, until they are slightly browned and crispy on the outside. Spoon a small amount of sauce and spread onto the tortillas. Sprinkle some of the shredded chicken and cheese, fold both ends under, and place in an oiled 9x13 pan. After you have filled all of the tortillas, pour the remaining mole over the enchiladas and top with some of the shredded cheese. Bake for 10-15 minutes. Serve with rice and beans for a filling meal.

[rootsofthetable]

Chicken Parmigiana with Lemony Broccoli

For Valentine’s Day, we made heart-shaped Chicken Parmigiana, an homage to our love for chicken and each other. With the sauce simmering for hours on a lazy Sunday, this recipe is delicious and simple for a weekend meal. Use our homemade marinara recipe at the end, if you don’t already have a favorite.

2-3 chicken breasts, deboned

olive oil

1 cup all purpose flour

2 eggs, beaten

2 cups homemade bread crumbs

½ cup Parmigiana Reggiano, grated fine

1 teaspoon cayenne

2 teaspoon black pepper, divided

1 teaspoon garlic powder

fresh oregano, minced

fresh Italian parsley, minced

salt

homemade marinara sauce

linguine noodles, cooked al dente

1/2 head of broccoli, cut into medium-sized florets

½ lemon, juiced

2 garlic cloves, minced

-On medium heat, preheat a cast iron skillet and coat with a thin layer of olive oil.

-Pound the chicken breasts evenly with a tenderizer mallet. Wrap the meat loosely under plastic. Starting with the big spiky side pound the meat from the center out. Switch to the smooth side of the mallet to finish pounding the meat evenly to the desired thickness.

-In one bowl, add the flour, a pinch of salt, 1 tsp. black pepper. In another bowl, create a bread crumb mixture for the crust with the bread crumbs, parmesan, cayenne, 1 tsp. black pepper, garlic powder, a pinch of salt, and the fresh oregano. In the third bowl, beat 2 eggs.

-To create the crust for the chicken, first dredge the chicken paillard in the flour mixture (shaking off the excess), dip in the eggs, and then coat with the breadcrumb mixture. Gently shake off the excess bread crumbs.

-Saute the chicken in the hot oil, flipping when the chicken is half-way cooked through and the crust is browned.

-While the chicken is cooking, prepare the broccoli to be roasted. In a large bowl, toss the broccoli florets with the lemon juice, garlic, olive oil, and salt and pepper to taste. Roast the broccoli in the oven at 375F for 15-20 minutes, stirring half-way through.

Serve the chicken on linguine tossed with homemade marinara sauce, and a side of roasted broccoli. Top with fresh grated parmesan cheese.

 Homemade Marinara

2 28oz can Cento tomatoes, whole

1 spanish onion, sliced fine

3-4 garlic cloves, minced

1 tablespoon red pepper flakes

fresh oregano, minced

fresh basil, minced

black pepper

sea salt

olive oil

Preheat a pot with about 3 tablespoons of olive oil. Saute the onion, adding the garlic and red pepper flakes when the onion becomes translucent. Crush the tomatoes in a large bowl with your hands, and add to the pot along with the oregano and basil. Add salt and pepper to taste. Bring to a gentle boil, and turn the heat down to a low simmer. Cover, and let simmer on low heat for 2-3 hours until the sauce becomes rich and thick. You might need to add a pinch of cane sugar to balance the acidity.

[rootsofthetable]

Garlic Soup (Sopa de Ajo)

This simple delicious soup is truly medicinal. It is one of the soups we have in our arsenal to cure the common cold and flu, boosting immunity and warming the soul. Store bought chicken broth is not even remotely the same as homemade, so don’t even think you can cheat your way out of this one. To make it vegetarian/vegan substitute the chicken stock for homemade vegetable stock.

3-4 large heads of garlic, peeled

olive oil

1 Spanish onion, chopped

2 Idaho potatoes, cut into large rounds

6-8 cups homemade chicken stock

red pepper flakes, a pinch

black pepper

salt

Italian parsley, minced

-On low heat, heat the olive oil and add the whole peeled garlic cloves. Cover with a lid. Slowly brown the garlic cloves until they are caramelized, golden brown and softened. Stir occasionally.

-Add the chopped onions. Cover with a lid, cooking until translucent and slightly caramelized.

-Add the potatoes and chicken stock. Season with salt & pepper to taste. Bring to a slow boil, and turn the heat down to medium low. Simmer for 1-2 hours with a lid on.

-When the potatoes are tender, blend the potatoes with half of the soup and add it back to the remain soup, stirring gently.

-Garnish with minced parsley and serve.

 Basic Homemade Chicken Stock

chicken gizzards; including head, feet, backbone

1 onion, quartered

2 celery stalks

2 carrots

2 garlic cloves

2-3 bay leaves

Fresh thyme and parsley, tied into a bundle

4-5 whole black peppercorns

2 quarts of water

Add all ingredients to a tall stock pot on high heat, and bring to a gentle boil. Immediately turn the heat down, and skim the scum from the surface. For the first hour, skim the top of the stock for scum. Simmer the stock for 3-4 hours. Allow to cool, and strain.