Tag: Jose Andres

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scrambled eggs with asparagus and cheddar

Jordan and I had a pretty lovely brunch for two last Saturday. The night before I had made a few different tapas. With leftover bits and pieces from that meal, some refrigerator odds and ends and a little inspiration from Jose Andres, we made this surprisingly great dish.

Scrambled eggs with Asparagus and Cheddar, adapted from A Taste of Spain by Jose Andres
A few stalks of asparagus, sliced into 1 inch pieces
1/4 cup shallot, sliced (onion or green onions would work great also)
2 cloves garlic, sliced
1 T olive oil
4 eggs
2 T milk
salt and pepper
1 T butter
1/4 cup cheddar cheese, grated (any cheese would probably be just fine)

Whisk together eggs, milk, a good pinch of salt and some pepper. In a nonstick saute pan, saute the asparagus, shallot and garlic in a little olive oil over medium heat. Saute for about 5 minutes until the asparagus is just tender. Remove from the pan and set aside. Turn the heat to low and add the butter.

When the butter is foamy, pour in the eggs. Scramble them taking care to not let the eggs burn or over cook. Runny scrambled eggs are a good and tasty thing. When your scrambled eggs are just cooked, scoop them into a bowl and top with the cheddar and asparagus. Enjoy with some fresh fruit, leftover potatoes, and coffee.

-Emily

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fideos with mussels and shrimp

The first time I had fideos was at Jaleo in Washington D.C over 3 years ago. Those little worm-sized noodles were incredible – just like pretty  much everything else on the menu – and I’ve been wanting to enjoy them again ever since. Sadly, San Francisco lacks a Jaleo. You can imagine how stoked I was when I found dry fideos at the Middle Eastern market just down the block from us for $1.49! I figured they were one of those specialty import products that sell for $13 at Williams Sonoma, but no. Hurray! I poked around on the internet for recipes and combined two (one from Jose Andres and one from Mario Batali) for this meal.

Fideos with Mussels and Shrimp

1 lb fideos

1/4 c olive oil

1 onion, diced

2 carrots, diced

4 cloves garlic, diced

1-16 oz can of crushed tomatoes

1 quart vegetable stock

1 t spanish paprika

1 bottle clam juice

1 cup white wine

1 pinch saffron,

1 bay leaf

salt, pepper

1 lb mussels, rinsed and debearded

1/2 lb shrimp

In a dutch oven, heat olive oil until it shimmers. Add dry fideos and brown over medium heat until golden. Remove fideos from pot and set aside.

In the same pot, heat a bit more olive oil over medium heat. Add onions, carrot and garlic and saute for about 5 minutes. Add can of crushed tomatoes and the paprika and turn the heat up to high. Cook for another 20 minutes to reduce the mixture, stirring often. I’m pretty sure this is called a sofrito.

In a large stockpot heat stock, clam juice, wine, bay leaf and saffron. Add shellfish and cook until the mussels open and shrimp are opaque, about 5 minutes. Using a slotted spoon or strainer, pick out seafood and set aside. Add this seafood broth to the sofrito. Add the fideos. Cook for 10 – 15 minutes until the noodles are tender. Season with salt and pepper. Add the seafood back into the mix. Top with parsley and a squirt of lemon to serve.

When I had this dish at Jaleo, the noodles had a delightfully crispy top crust. I’m pretty certain you could attain this under the broiler for a few minutes, but we were starving after a long day at the office and so we just dug in!

-Emily

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Recipes

crispy roasted potatoes

Last Sunday we enjoyed an awesomely American dinner of steak and potatoes. These potatoes are great – crispy on the outside, tender on the inside and salty – almost like french fries, but without the fry-o-lator.

Crispy Roasted Potatoes, adapted from the Spilled Milk podcast

3 – 4 mini red or yellow thin-skinned potatoes per person

olive oil

salt

Boil potatoes until tender in a pot of salted water. Drain potatoes. Smoosh the potatoes in between clean dish towels (so you don’t burn your hands – hot potato!) until they are about 1/2 inch thick. Sprinkle with a little salt.

Now, I’ve tried crisping these two different ways and both work well. Either – coat a baking sheet with olive oil, lay the potatoes on the sheet, drizzle with a bit more olive oil and bake at 425 degrees for 30 – 45 minutes. Or – heat some olive oil in a nonstick skillet and pan fry the potatoes over medium heat for 10 minutes or so per side, until brown and crispy. Sprinkle with a bit more salt to taste. Now, who doesn’t love a good crispy, salty potato!

To state the obvious, the steak (chateaubriand – a cheap, but decent cut offered at our local Whole Foods) was also very good.  Jordan slow cooked it at 200 degrees until the internal temperature reached 140 degrees (about 45 minutes) and then seared it quickly on each side in a skillet. This cooking method, which we stole from Jose Andres, is great for making less prime cuts of beef pretty darn tender and delicious.

-Emily