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Self-taught cook and cookbook author Zora O'Neill talks you through preparing a full dinner, in real time. Cook along as you listen, and you'll learn to multitask, improvise and forge ahead even when it seems like you might screw it all up--the real skills of any good home cook. For recipes, photos and more, visit www.cookinginrealtime.com.

Cooking in Real Time Zora ONeill

    • 飲食

Self-taught cook and cookbook author Zora O'Neill talks you through preparing a full dinner, in real time. Cook along as you listen, and you'll learn to multitask, improvise and forge ahead even when it seems like you might screw it all up--the real skills of any good home cook. For recipes, photos and more, visit www.cookinginrealtime.com.

    RERUN Episode 26: Chicken Noodle Soup with Chipotle Pesto, plus Baked Sweet Potatoes

    RERUN Episode 26: Chicken Noodle Soup with Chipotle Pesto, plus Baked Sweet Potatoes

    This week, it’s a menu for winter doldrums. I’m nursing a light cold with some chicken soup–and adding chipotle chiles and garlic for extra health-giving kick. On the side: a baked sweet potato, packed with vitamin C.















    Shopping list







    * 2 chicken thighs, bone-in * 2 cups chicken stock * Pasta (or pearl couscous or rice) * Flour or corn tortillas * Cashews * Sweet potatoes * 2 carrots * Celery (optional) * Grape tomatoes * Small bunch cilantro * 1 lime * 1 onion * 5 cloves garlic * Butter * Olive oil







    Chicken Noodle Soup with Chipotle Pesto















    This is basically a very generic chicken noodle soup, but with a handful of details that make it super-flavorful: with the fresh chicken and the toasted pasta (you could also use pearl couscous, orzo or even rice), it’s a lot richer than a soup made from just canned broth. All the trimmings (cilantro, the chipotle pesto on top, a squeeze of lime) make it semi-Mexican, but you can adapt the basic soup any way you like–take out the tomatoes, add different herbs and spices, mix up a different sort of pesto to dab on top…







    serves 22 chicken thighs, bone-inDrizzle olive oil1 onionSalt5 cloves garlic2 cups chicken stock2 carrots2 ribs celery (optional)Large handful grape tomatoes1/2 avocadoLarge handful noodles of your choice (elbows, etc.)2 chipotle chiles in adoboSmall handful cashews1 limeSmall bunch cilantroFlour or corn tortillas







    Chop one chicken thigh up roughly into 4 or 5 pieces, cutting through the bone if possible. Set a heavy soup pot on medium heat; add a small drizzle of oil, just to coat the bottom. Add both chicken thighs (the cut-up one and the whole one, skin-side down) and let brown.







    Chop the onion into rough slices and add to pot with chicken, alongside. Sprinkle a bit of salt over the onions and the chicken. Peel and chop the garlic coarsely.







    When the chicken is somewhat browned and no longer shows any pink, remove the whole chicken thigh and set it aside; leave the remaining pieces of chicken in the pot. Add the garlic to the onions and stir and fry briefly. Put the lid on the pot, turn the heat to low and let the chicken, onions and garlic steam for 5-10 minutes, stirring occasionally.















    Peel your carrots and slice them into half-inch chunks. (If using celery, cut into quarter-inch rings.) Slice the grape tomatoes in half (using this genius method). Cut the avocado into cubes (as at left) and set in your serving bowls.







    Check on your chicken in the pot–when the onions are soft, and the chicken has given off a little liquid, add the chicken stock, scraping up any browned bits off the bottom of the pan as you stir the mixture together. Turn the heat up to medium-low and toss in the carrots. Also remove the skin from the whole chicken thigh and return the meat to the pot.







    Set a heavy skillet over medium-high heat and add a tiny drizzle of oil. Add the dry pasta, stirring well to coat each piece with oil. Fry, stirring occasionally, until the pasta is toasted and brown, 3 or 4 minutes. Immediately remove the pasta to a small bowl, to keep it from browning further in the pan.







    a href="https://www.rovinggastronome.com/cookinginrealtime/wp-content/uploads/2009/12/chixsoup-033.

    • 38 分鐘
    RERUN Episode 25: Butternut-Squash Risotto and Roasted Brussels Sprouts with Anchovies and Garlic

    RERUN Episode 25: Butternut-Squash Risotto and Roasted Brussels Sprouts with Anchovies and Garlic

    This week, we cook a little risotto–it’s not as complicated or as fussy as you think. And it’s a very adaptable dish. On the side, we roast up some wee brussels sprouts and douse them in garlic and anchovies–what’s not to love?















    Shopping list







    * 1 slice bacon* 2 or 3 anchovy filets* 1 small butternut, kabocha or acorn squash* 1 pint brussels sprouts* Sage (fresh or dried)* 2 or 3 cloves garlic* 1 small onion* 1/2 cup short-grain rice* Olive oil* Parmesan cheese* 1/4 cup almonds* 1 tablespoon butter







    Butternut-Squash Risotto















    Learn to make risotto, and you’ve got an immensely versatile dish under your belt–you can throw just about anything in. This combination capitalizes on fall flavors–squash and sage, with a boost of bacon (though that’s optional). The nuts on top (almonds here, but you could use hazelnuts or even pecans) add a little extra protein, as well as essential crunch–it’s the variety of textures that take this from gooey side dish to main-meal material.







    Serves 2 generously1 small winter squash or pumpkin (see note below)Olive oilSalt1 1/2 cups chicken or vegetable broth1 slice thick-cut bacon1 small onion2 large pinches dried sage (or 10-12 leaves fresh, chopped fine)1/2 cup short-grain rice (see note below)Parmesan1 tablespoon butterLarge handful (1/4 cup or so) almonds







    Preheat oven to 400. Slice squash into large wedges, scrape out seeds then cut off peel with a sharp knife. Cut squash into small pieces–1/2-inch square or so, though irregular sizes are fine, and even a bonus here, as the smallest ones will get quite soft and blend in with the risotto, and others will stay firmer and whole. Toss the pieces with a drizzle or two of olive oil, just to coat, and lay the pieces out on a baking sheet or (if not too crowded) a heavy skillet. Sprinkle with a bit of salt. Place in oven and roast for about 30 minutes, until the squash is soft all the way through.















    Pour broth into a small saucepan and set on a back burner on low heat to warm. Cut bacon into 1/4-inch pieces and set to fry over medium heat in a heavy-bottomed saucepan–this is the pan you’ll be making your risotto in.







    Cut onion into thin slices. When the bacon is half-crispy, add the onions to the pan, along with a pinch of salt, and stir and fry. Add the sage and continue to cook, until the sage is fragrant and the onions are translucent and soft–this can take 5 minutes or so. When the onions are ready, add the rice. Stir and fry until the rice is coated with oil and somewhat translucent.







    Add a couple of ladlesful of warm stock and stir thoroughly to combine. If you have nothing else to do in the kitchen, continue to stir. (If you do have other tasks, you can leave the risotto unattended until you hear the liquid cooking away.) Continue to stir and add stock, ladleful by ladleful, as the rice absorbs the liquid and a velvety sauce forms around the rice. Depending on your rice, you may or may not use all of the stock–I usually wind up just adding everything I’ve heated up, and it usually turns out fine.







    When rice is al dente–it still has a bit of firmness to it–and the mixture is fairly loose (it will thicken as it sits), turn off the heat. Grate in a generous amount of Parmesan cheese, and stir in the butter.

    • 44 分鐘
    RERUN Episode 24: Mmmm, Meatloaf with Pan-Roasted Half-Potatoes and Pan-Fried Dandelion Greens with Cheese

    RERUN Episode 24: Mmmm, Meatloaf with Pan-Roasted Half-Potatoes and Pan-Fried Dandelion Greens with Cheese

    This week, it’s a really tasty version of the much-maligned meatloaf, along with some delicate little potatoes and some sturdy greens. It’s a very meat-and-potatoes kind of dinner, but satisfying nonetheless. And you can make a delicious cold meatloaf sandwich with the leftovers.















    Shopping list







    * 1 pound mixed ground beef, pork and veal, sometimes labeled “meatloaf mix” in stores (or just all ground beef)* 2 slices of bacon* 1 egg* Yogurt or milk* Butter* Gruyere, sharp white cheddar or parmesan* 1 small onion* Half a head of garlic* 1 lemon* Small bunch “sweet” dandelion greens* 2 Russet (baking) potatoes* Ketchup* Brown sugar* Cider vinegar* Mustard* Worcestershire sauce* Dried thyme* Panko, fresh bread slices or bread crumbs* Olive oil







    Meatloaf (Mmmm….Loaf!)















    The French call it pate, and it sounds so much nicer! But plain old American meatloaf should not be looked down on. It’s great for dinner, but also for lunch, in a sandwich on buttered bread with extra ketchup. Use a standard 9-by-12-inch baking pan even for this small amount–you don’t want the meatloaf swimming in its own grease.







    Serves 2 with leftovers2 slices bacon (optional)Olive oilButter1 small onion2 small cloves garlic1 eggheaping 1/2 cup bread crumbs (see note)Large pinch dried thyme2 dashes Worcestershire sauce1 teaspoon Dijon mustardBig pinch saltBlack pepper1 tablespoon yogurt or milk1 pound mix of ground pork, veal and beef (or all beef)







    For optional glaze:2 tablespoons ketchup1 teaspoon brown sugar1 teaspoon cider or red-wine vinegar







    Preheat oven to 350 degrees.







    If using the bacon, cook it over low heat in a heavy skillet until about halfway done–it should not be crispy. Remove it from the pan and set aside.







    Chop onions in small pieces, and slice the garlic fine. Set the skillet (can be the same one you did the bacon in, and you don’t even need to clean it out) over medium-high heat and add a small glug of olive oil and about half a tablespoon of butter. When it’s warm, add the onions and garlic and cook until the onions are translucent and the garlic is fragrant, just a couple of minutes. Turn off the heat.







    In a medium bowl, combine the egg, bread crumbs, thyme, Worcestershire sauce and mustard. Add a large pinch of salt and a couple of grinds of black pepper. Whisk in the yogurt or milk with a fork, and stir everything well. Add the meat and stir with a fork, combining everything well but not working the meat too aggressively. If the meat is sticking to the sides of the bowl, add another tablespoon of milk or yogurt. Finally, stir in the onions and garlic.







    Place the meat in a baking pan, shaping it by hand or with a spoon into an even loaf shape, only about 1 1/2 inches thick.







    Whisk together the ingredients for the glaze, then spoon this evenly over the top of the meatloaf. If you’re using the bacon slices, lay them over the top of the meatloaf. Place the pan in the oven and bake for 45 minutes or so, until the glaze is dark and bubbly and the meat is cooked through (160 degrees on a meat thermometer). Let rest about 10 minutes before serving.







    Note: For bread crumbs, one of the best options is Japanese panko, because they’re both crunchy and fluffy.

    • 40 分鐘
    RERUN Episode 23: Allegedly Cuban Sweet-Potato Soup, plus Celery Root and Apple Slaw

    RERUN Episode 23: Allegedly Cuban Sweet-Potato Soup, plus Celery Root and Apple Slaw

    This week, I make a hearty soup that mixes kale, sweet potatoes and sausage–interesting spices give it a semi-Caribbean flavor. On the side, celery root and apple–both in season now–make an easy, refreshing slaw.















    Shopping list







    * Andouille sausage (12 oz.)* Brown lentils (1/2 cup)* Chicken stock (at least 3 cups)* 1 small celery root* 1 medium apple* 1 orange* Bunch fresh parsley* 1 medium sweet potato* 1 small bunch collard greens, kale or mustard greens* 1 medium onion* 4 or 5 cloves garlic* Ground allspice* Ground cumin* Apple cider vinegar







    Allegedly Cuban Sweet-Potato Soup















    The original recipe for this soup, which my mom got from a friend, who got it from some Mayo Clinic cookbook (not promising–but proof you can find good recipes almost anywhere), says this is a Cuban concoction. The allspice definitely has a Caribbean vibe, and the orange peel at the end brightens everything up in a surprising way. I’ve strayed from the original recipe–less meat, for one thing, and I leave out the tomato puree, which is, ironically, the one ingredient my expert source says is intrinsic to Cuban cooking.







    The lesson, of course, is that this soup is very flexible–actually a nice characteristic of most soups, especially chunkier ones where each bite will be a little different. You can use almost any kind of greens, as well as whatever sausage you like, and the proportions can vary according to your cravings. These proportions, for instance, are heavy on the greens and sausage, but light on lentils and sweet potatoes.







    Makes 4-6 servingsOlive oil1 medium onionSalt4 or 5 medium cloves garlic1/2 cup brown lentils3-4 cups chicken stock1 medium sweet potatoHalf a bunch collard greens (see note below)12 oz. andouille sausage (see note below)Heaping 1/4 tsp ground allspiceHeaping 1/2 tsp ground cuminBlack pepperZest from one orange







    Drizzle a bit of olive oil in a heavy-bottomed soup pot and set to warm over medium heat. (As I describe in the podcast, alternatively at this point, if you’re not in a hurry, you can slice up the sausage, as below, and fry it while you slice up the onions; leave the sausage in the pan as you proceed with the rest of the recipe.)







    Roughly chop the onion into 1/2-inch pieces and add to the pot. Stir and add a pinch of salt. While onions are softening, peel, crush and roughly chop the garlic; add to the onions and stir and fry until fragrant.















    Rinse the lentils and add them to the pot, along with the chicken stock. Place the lid on the pot and let simmer. Peel the sweet potato and cut it into 3/4-inch pieces (roughly), and add this to the pot. Trim and clean the collard greens, then cut them crosswise into large pieces–roughly 3 inches across, or two or three cuts across the leaf, depending on its size. Add these to the pot and stir well to cover all with the stock–it will seem like quite a lot of greens to start with (as at left), but they will soon wilt. Put the lid on the pot and turn the heat to low.







    Preheat a small, heavy skillet over medium heat while you cut the sausage into 1/2-inch slices. Fry these in the hot skillet until nicely browned, then add them to the soup. Add a couple of tablespoons of liquid to the hot pan to deglaze it: scrape all the ...

    • 34 分鐘
    RERUN Episode 22: Sorta-Pasta all’Amatriciana with Quickest Kale

    RERUN Episode 22: Sorta-Pasta all’Amatriciana with Quickest Kale

    This week, I make perhaps my most standard standby pasta, a mix of onions, tomatoes and bacon–great year-round, and totally doable with just pantry items. On the side, I boil a bit of kale and dress it up with chili flakes and vinegar.















    Shopping list







    * Bacon* Pasta: spaghetti, bucatini, linguine* Tomatoes: best-quality canned or fresh (grape tomatoes for best flavor)* Onions* Kale* Red-wine vinegar* Olive oil* Chili pepper flakes* Pecorino romano or good-quality parmesan







    Sorta-Pasta all’Amatriciana







    This is an official Italian pasta bowl.







    This is a great dish to cook any time of year, as well as an excellent emergency pantry-only kind of dish–as long as you start considering bacon a pantry ingredient (it does keep in your fridge for a couple of weeks, or in your freezer forever). But as I say in the podcast, this is hardly an “authentic” recipe for many reasons, so maybe it’s more honest just to call it pasta with onions, tomatoes and bacon. Some recipes also call for chili pepper and/or garlic, but I don’t find this is necessary–and then you have some room to make your side dish spicy and/or garlicky.







    I use canned Muir Glen or San Marzano tomatoes, or good ripe grape tomatoes, and thick-cut bacon yields chunks with a little bit more texture (Niman Ranch, for instance–I don’t like it just to eat straight, but it has a good flavor for cooking). As for pasta, bucatini–like thick spaghetti, but hollow–is traditional, but hard to find, and also hard to eat because you can’t slurp it up. Standard spaghetti works fine, as does linguine.







    Serves 2Salt4 thick slices bacon2 medium onionsGlug olive oil5 or 6 canned tomatoes, or the better part of a pint of grape tomatoes1/2 lb. bucatini, spaghetti or linguine1/2-inch wedge or so pecorino romano or good-quality parmesan cheese







    Put on a pot of water to boil, and salt it generously.







    Bacon bits are the best bits.







    Slice raw bacon into 1/2- or 1/4-inch pieces, then cook in a heavy skillet on low heat, stirring occasionally. Some pieces will be crispy, and some will be chewier–this is fine. Remove from the skillet and drain on a paper towel. Pour off all but about 1 tbsp of the bacon grease.







    Slice onions in 1/4-inch slices. Cook on medium heat in the pan with the bacon grease and an extra glug or so of olive oil. (If you’re in a hurry, as I am in the podcast, you can get the onions going in a separate pan, with just olive oil, then move them over to the bacon-greased pan when the bacon is out.) Sprinkle on some salt–this helps the onions soften up. Moderate the heat so the onions get soft, but don’t get crispy brown spots. (See Episode #2 for tips–no need to caramelize the onions so extremely for this, though.)







    When the onions are thoroughly soft, add the tomatoes and crush them up with the back of your spoon. Let this mixture simmer 10-15 minutes–the tomato juices should thicken up but not cook away entirely. During this time, you can get your pasta boiling, according to the package directions (although check it early, because sometimes those directions are wrong–in the podcast, my so-called 11-minute pasta was done in about 7 minutes). Also grate your cheese–you want a couple of big handfuls.







    Add the bacon back to the tomato-onion mixture and stir well.

    • 30 分鐘
    RERUN Episode 21: Indian-Spiced Fish Tagine and Sweet-Hot Carrots

    RERUN Episode 21: Indian-Spiced Fish Tagine and Sweet-Hot Carrots

    This week, I make a fish tagine–essentially, fish cooked in a stewpot–with spices from a favorite Indian recipe. On the side: carrots with cinnamon, honey and red pepper…and some potatoes that take a damn long time to cook.















    Shopping list







    * Filet of white fish (tilapia, cod, etc) * Carrots * Grape tomatoes * Whole lemon * Cilantro (optional) * Garlic * Ginger * Fennel seeds* Coriander seeds* Cumin seeds* Whole cinnamon stick* Aleppo or other red pepper* Honey* Rice, couscous, orzo, potatoes–your choice







    Indian-Spiced Fish Tagine















    A tagine is a Moroccan cooking pot with a cone-shaped lid. The cone-shaped lid helps condense the steam created in cooking and keeps the food moist. But, happily, you don’t actually need a tagine to make this–any heavy cooking pot with a good lid will do. (Here’s an example–Cathy puts her pot in the oven, but you can just as easily keep it on the stovetop.) For more on tagines, see the note at the end of the recipe.







    Tagine is also the word for the stew cooked in one of these cone-shaped pots. But the spice combo here is from a great Indian recipe for eggplant, so, really, if you don’t use a tagine to cook it, and it’s not a Moroccan spice mix…I guess you can’t exactly call it a tagine at all. But it’s delicious regardless, and the basic technique is a great one to know because it’s so versatile.







    You can serve this fish with virtually any kind of starch. In the podcast, I boil some potatoes because I happen to have them, but couscous is of course good, as is rice or even orzo (rice-shaped) pasta. So as not to repeat my blunder in the podcast, you may want to start cooking whatever starch you prefer before you embark on the fish.







    Serves 2 modest portions1-inch chunk fresh ginger root3 or 4 cloves garlic2/3 pint (or so) grape tomatoesOlive oilAbout 1 tbsp whole fennel seedsAbout 1/2 tbsp each whole cumin and whole coriander seeds1 large filet tilapia or other mild white fish1/2 tbsp butterSaltZest from 1/2 lemonFresh cilantro, for garnish (optional)







    Slice ginger into 1/4-inch-thick rounds–3 or 4 slices. Peel and roughly crush or chop garlic cloves. Slice tomatoes in half (use this technique).







    Place your tagine (or heavy pot) over medium heat. Drizzle in a bit of olive oil, to coat the bottom of the pan. When oil is hot and shimmery, add the whole fennel, cumin and coriander and immediately stir to coat in oil. Continue stirring until they are fragrant, usually only a few seconds. If you’re afraid your spices might burn, feel free to yank the pan off the heat. Otherwise, quickly add the ginger and garlic–this will help lower the temperature of the oil–and turn down the heat to low. Stir the garlic to coat in oil, then add the tomatoes and stir everything to mix well, along with a big pinch of salt.















    Lay the fish fillet over the tomatoes, and scoop a bit of the oil and a few tomatoes over the fish–but make sure there’s a good cushion of tomatoes for the fish to rest on.

    • 32 分鐘

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