Spice things up this spring with recipes from Whisk!
Brighten things up in the kitchen this spring with recipes from Whisk! Browse the tasty dishes below, including:
4 large Yukon gold potatoes
4 tablespoons olive oil
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
6 tablespoons butter, melted
1/4 cup Parmigiano-Reggiano cheese, finely grated
2 garlic cloves, minced
1-2 tablespoons fresh thyme leaves
1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
2. Trim away a thin slice at the bottom of each potato so that the potatoes lie flat. Cut 1/8″ slices along the length of the potato, taking care to cut only 3/4 of the way through. [Tip: Use chopsticks on either side of the potato as a guide for the partial cuts.] Rinse to remove extra starches that may have leaked during slicing. Pat dry.
3. Place the potatoes on the prepared baking sheet, and brush each one with olive oil taking care to allow the oil to get in between the thin slices. Sprinkle with salt and pepper and place in the oven under loosely tented foil for 30 minutes.
4. While the potatoes bake, create the basting butter by combining the melted butter, parmesan, garlic, thyme, salt, and pepper together in a small dish. Remove the potatoes from the oven and baste the butter mixture on each potato, ensuring the mixture seeps inside each slice.
5. Place the potatoes back in the oven and continue roasting, uncovered, for another 15 minutes, or until edges are nicely golden brown and the centers are tender.
5 cups beef broth, divided
8 dried large red chili peppers (Guajillo, New Mexico, or Ancho),
stems removed, and seeded
6 tablespoons olive oil, divided
1 medium onion, coarsely chopped
6 cloves garlic, smashed
1 teaspoon ground cumin
1/4 teaspoon ancho chile powder
1 teaspoon dried oregano
1 tablespoon tomato paste
2-1/2 pounds beef chuck, cut in 1-inch cubes
1 tablespoon all-purpose flour
2 teaspoons kosher salt
1 teaspoon black pepper
1 bay leaf
Flour tortillas, warmed
Sliced jalapeño peppers
1. Remove the stem and seeds from the dried chili peppers. In a small saucepan, add the peppers and beef broth and simmer on low for 30 minutes until the peppers have softened completely.
2. Meanwhile, in a large Dutch oven, sauté the aromatics. Add the onion and garlic to 1 tablespoon of olive oil, and sauté until the onion is translucent. Add the cumin, oregano, and ancho chili powder and let the spices bloom while stirring for two minutes.
3. Once the peppers have rehydrated and the aromatics have been sautéed, blend the sauce together. Carefully add the rehydrated chili peppers and soaking broth to a high-speed blender and blend with the sautéed aromatics and the tomato paste. Blend together until the sauce is smooth.
4. Meanwhile, prepare the beef. Toss the 1-inch cubes of beef with the flour, Kosher salt and pepper. In the large Dutch oven, brown the beef in 2 tablespoons of olive oil until all sides have browned.
5. Add 3 cups of beef broth to the beef, a bay leaf and cover. Simmer on low for 1 hour.
6. Remove the lid, and then add in the red sauce. Simmer on low, uncovered for another 45 minutes, or until the beef is fall-apart tender and the sauce thickened.
7. Serve with flour or corn tortillas, rice, cilantro, radishes, lime wedges, and fresh slices of jalapeño.
For the Grits:
2-1/2 cups water
2 cups whole milk
1-1/2 teaspoons table salt
1 cup grits
1 tablespoon butter
1 cup shredded sharp cheddar cheese
For the Blistered Veggies:
1 tablespoons olive oil
1 bunch kale washed, stemmed, torn into bite-sized pieces
16 grape tomatoes
4 eggs, poached
1 avocado, sliced
1 tablespoon chopped chives
Kosher salt and freshly ground pepper, to taste
Dash of hot sauce
1. Boil the water, milk and salt in a medium saucepan over medium heat. Pour in the grits while constantly whisking. Reduce the heat to medium-low and continue to whisk until the grits are incorporated, roughly 5 minutes.
2. Use a wooden spoon and stir until the grits are thick and creamy, about 15-20 minutes. Add the butter and cheese and stir until melted.
3. Meanwhile, heat the olive oil in a large skillet over medium heat and sauté the kale and tomatoes until the tomatoes are blistered and the kale is wilted and slightly charred. Remove the greens and tomatoes from the skillet.
4. Poach the eggs. In a medium sauce pan, bring 2 inches of water to a low rolling boil. Add 1 teaspoon of white vinegar to the water. (The vinegar will help keep the egg white together.) Break each egg into a small ramekin, and lower each egg slowly into the water. Simmer for 5 minutes, then remove from the water with a slotted spoon.
5. Build the bowl. Add scoop of cheesy grits, then top with the blistered greens and tomatoes, poached egg, avocado slices, chives, salt, pepper, and a dash of hot sauce.