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Showing posts from March, 2024

Mashed Cauliflower

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  Cauliflower Revamped: Elevating Comfort with a Robuchon Twist! Welcome to The Small Town Chef, where today we're cooking a new classic, mashed cauliflower. If you thought cauliflower was bland and boring, think again. Inspired by the legendary Joël Robuchon's famed mashed potatoes, we're bringing you a creamy delight that'll have you questioning everything you thought you knew about cauliflower. This recipe, made with simple ingredients, packs tons of flavor into each and every delicious bite. It’s also a great substitute of those of us watching our carb intake, but craving mashed potatoes. Grab your apron and let's get cooking!   Recipe: Mashed Cauliflower Ingredients: 1 large head of cauliflower, cut into florets 2 cups chicken or vegetable stock 1 ½ sticks unsalted butter 4 ounces of goat cheese, crumbled (or sour cream) Salt and white pepper to taste Chives or Italian parsley for garnish (optional) ½ cup of reserved cooking liquid (may not be necessary) Instr...

Savor the Sea: Grilled Swordfish Puttanesca

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Capturing the Essence of Puttanesca: Where Legend Meets Flavor Hello and welcome once again to The Small Town Chef. Grilled Swordfish Puttanesca, a dish with origins in Southern Italy, is our focus today. The original recipe was made with pasta, but we're switching it up to a seafood-based dish.
 During the COVID lock-down, when we all had to much time on our hands, we were looking for a way to add a little flair to our dinner — and that’s how this recipe was born. This dish focuses on bold flavors with a dash of history, with some suggesting it was created by Italian ladies of the night to entice passerby’s. It may or may not be true, but it's definitely flavored with excitement and will leave you craving more. Recipe: Grilled Swordfish Puttanesca   Ingredients:   For the Grilled Swordfish: 4 swordfish steaks (6-8 ounces each) 2 tablespoons olive oil Salt and black pepper, to taste For the Puttanesca Sauce: 3 tablespoons extra-virgin olive oil 4 cloves garlic, minced 1 large ...

Roasted Chicken Fajita Soup

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Spice Up Your Soup Game with this Zesty Fajita Soup! Hello and welcome to The Small Town Chef, where we're about to explore a simple recipe that's both zesty and comforting. Today's star? Fajita Soup! Yup, you read it right - all the sizzle and spice of your favorite fajitas, but in a soup. It's a fiesta in a bowl, and you're gonna want a big spoon. Who says soup can't be a party? Recipe: Roasted Chicken Fajita Soup   Ingredients:   For the Soup Base: 1 tablespoon olive oil 1 small onion, diced 3 cloves garlic, minced ½ red bell pepper, thinly sliced into 2 inch strips ½ orange bell pepper, thinly sliced into 2 inch strips ½ yellow bell pepper, thinly sliced into 2 inch strips 1 jalapeño, diced (optional for extra heat) 1 can (14 oz) fire-roasted tomatoes, undrained 4 cups low-sodium chicken or vegetable broth 1 cup corn kernels (fresh, frozen, or canned) 1 cup black or pinto beans, drained and rinsed 1 teaspoon dried Mexican oregano, crushed with fingertips...

Greek Souvlaki

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A Mediterranean Flavor Explosion   Hello and welcome to The Small Town Chef! Looking for a delicious and simple way to cook up chicken? Then try Greek Souvlaki – a popular street food that's all about bold flavor. Imagine walking the streets of Athens, enjoying tender pieces of grilled, marinated meat, wrapped in warm pita bread, and topped with creamy tzatziki sauce. Yep, that's Souvlaki!   The Marinade: A Savory Symphony of Flavor   The secret behind Souvlaki's irresistible taste is the marinade. It's all about combining simple, flavorful ingredients—olive oil, lemon juice, garlic, oregano, and paprika. Marinade your meat for a minimum of 30 minutes, but for maximum flavor, aim for 2-4 hours.     Preparing the Tzatziki and Sides   Combine Greek yogurt, grated cucumber, garlic, lemon juice, dill, salt, and pepper in a bowl. Mix well and refrigerate until ready to serve. This creamy sauce is perfect with Souvlaki! And let's not forget about the accompanime...

Mediterranean Tzatziki

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Taste the Mediterranean with this Greek Delight   Ever wonder about the delicious sauce on your gyro and how to make it? You know the one… that oh so wonderful, creamy mixture that has a way of getting all over your fingers. The one we struggle to pronounce correctly. Tzatziki. Pronunced Tsaht-ZEE-kee! That’s the one. Originating from Greece, this creamy concoction combines yogurt, cucumbers, lemon, garlic, and herbs into a tantalizing sauce or dip that has you coming back for more. So simple to make, yet scores high on the flavor scale. Let’s dive in (we know you want too)!   Recipe: Mediterranean Tzatziki   Ingredients: 1 ½ cups Greek yogurt 1 small cucumber, grated and squeezed dry (we use a clean, cloth dinner napkin) 1 clove garlic, grated (about 1-2 teaspoons) 1 tbsp fresh lemon juice (or more, according to taste) ½ tbsp extra-virgin olive oil 1 tbsp chopped fresh dill Kosher salt and black pepper, to taste Instructions: Prep the Cucumber: Start by grating the cu...

Baharat Spice Blend

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Today, we’re sharing with you our take on Baharat, a wonderful, Middle Eastern spice blend that's as diverse as the people themselves. Like many family recipes, each household has their own favorite. This is ours, and serves as a dry rub for grilled meats such as lamb and chicken, and as a finishing touch on roasted vegetables. The spices are most likely in your pantry—cumin seeds, coriander seeds, black peppercorns, a cinnamon stick, whole cloves, sumac, and kosher salt. Well, maybe not sumac, which has a tangy, citrusy flavor and can be found in your local Middle Eastern market. Definitely worth searching for. Road trip anyone? Salt is traditionally not included in Baharat spice blends, however we find the addition of salt helps balance the flavor of the spices.   Recipe: Baharat Spice Blend Ingredients: 2 tablespoons cumin seeds 2 tablespoons coriander seeds 1 tablespoon black peppercorns 1 cinnamon stick (about 3 inches long) 1 teaspoon whole cloves 2 tablespoons sumac 1 teasp...