Pantry-based ‘quarantine dishes’
Cook and prep: 1 hr. and 5 mins. | Serves 4-6 Ingredients: 4 tbsp. unsalted butter 1 slice bacon, finely chopped 1 pc. onion, chopped 1 pc. carrot, chopped 1 stalk celery, chopped 4 cloves garlic, finely chopped 5 tbsp. all-purpose flour 4 1/2 cups low-sodium chicken broth 1 can whole, peeled tomatoes 3 sprigs parsley 3 sprigs fresh thyme 1 pc. bay leaf 1 cup heavy cream 1 3/4 tsp. kosher salt freshly ground black pepper Procedure: 1. Heat the butter in a large soup pot over medium-high heat. Add the bacon and cook, stirring, until crisp and most of the fat has rendered, about 1 minute. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside. 2. Lower the heat to medium, add the onion, carrots, celery, and garlic, and cook, covered, stirring occasionally, until soft and fragrant, about 8 minutes. 3. Stir in the flour and cook, stirring, for 3 minutes. Pour in the broth and crush the tomatoes through your fingers into the pan. Bring to a boil while whisking constantly. 4. Tie the parsley sprigs, thyme, and bay leaf together with a piece of kitchen twine and add to the pot. Lower the heat and simmer for 20 minutes. Remove from the heat and let cool. 5. Remove and discard the herb bundle. Working in batches, transfer the mixture to a blender and puree until smooth. Return the puree to the pot and reheat over medium heat. 6. Whisk in the heavy cream, salt, and pepper, to taste. Divide among warm soup bowls and serve immediately. Tuna Salad (from Food Network)
Cook and prep: 15 mins. | Serves 3-4 Ingredients: 2 cans white meat tuna packed in water, drained 2 tbsp. minced celery 2 tbsp. minced red onion, soaked in cold water for 5 minutes and drained 1 tsp. minced flat-leaf parsley 1/3 cup mayonnaise 1 tbsp. whole-grain mustard
Cook and prep: 4 hrs. | Serves 8 Ingredients: 8 pcs. chicken breasts ½ cup broth (chicken or vegetable) 3 pcs. red onions (sliced) salt and pepper 2 tbsp. spices for added seasoning; chili powder, paprika (optional) Procedure: 1. Combine seasonings in a bowl. Rub chicken breasts with the mixture. 2. Arrange onions at the bottom of a large pot or slow cooker and add the broth. 3. Arrange chicken atop the onions and broth. Cover and cook on medium high for about 4 hours. 4. Remove chicken from pot and tear into shreds. This can be served in a dish once cooled or frozen and stored for a later meal. Ram-Don (from Food52)
Serves: 1 Ingredients: 1 6-8 oz. well-marbled sirloin steak 1 tbsp. oil 1 packet instant jajangmyeon noodles (Neongshim’s Chapagetti) 1 packet instant jjampong noodles (Neongshim’s Neoguri) salt and pepper, to taste Procedure: 1. Bring 4 cups of water to boil in a medium pot. 2. While waiting for the water to boil, prepare the sirloin: Pat it dry and season on all sides with salt and pepper. 3. Heat the oil in a skillet over medium-high heat. When the skillet is smoking, add the steak and cook for 3 to 5 minutes on both sides. Set aside to rest. 4. Once the water is boiling, add both types of noodles and cook until just-tender, 4-5 minutes. 5. Strain the noodles, reserving 4-5 tablespoons of the water used. 6. Return noodles to the pot over low heat and add the Chapagetti seasoning, half of the Neoguri seasoning, and the reserved noodle water. Stir until the seasonings are well blended. 7. Thinly slice the steak and add to the noodles. Stir and serve.