Sorry for the lack of updates over the past days. Without rubbing it in, I was in sunny San Diego and enjoying all the lovely weather! But more on that in a minute, because I do want to talk about the food and wine experiences of souther California and Baja California, Mexico.
But first....
The last post was on July 14. That post related to spices and ordering fancy ones from catalogs and websites. I later ordered 5 different spices from nirmala's kitchen.
Australian Wattle Seed (ground)
Penang Satay Blend
Zanzibar Cheromula
Australian Lemon Myrtle (ground)
Australian Bush Tomato (ground)
I've sort of used three of them so far.
Australia Wattle Seed, I've used as a flavoring for ice cream. Very tasty. Dark coffee flavor without the caffeine. I suppose it could be a substitute.
Penang Satay Blend, I used as a flavoring for boneless skinless chicken breasts. Really tasted like chicken satay from a Thai place. Yum. But the next time I make it, I will use it as a flavoring for the chicken and a sauce with peppers, tomatoes and basil...Can't wait.
Bush Tomato, this is the "sort of" that I used. I used some in a risotto I made, but I was very conservative and didn't use very much, so I couldn't taste to much. The label said it had a taste similiar to sun dried tomatoes. I'll try it again.
The other two spices I haven't tried yet. Will let you know when I do.
OK, San Diego/Southern California
What a lovely time. The first day there, Becca drove us around, up and down the beaches from Oceanside, about 30 miles north of San Diego, to San Diego. We stopped at one place that was perched up on top of a moutain and looked out over the ocean. It was a pretty damn cool.
We all had beers and ordered tasty fried chimichungas (sp). They were really good. Nothing out of the ordinary, but really good. What was extra ordinary, in my opinion, the salsa. It was sort of a roasted salsa and had oregano in it. I kept eating it and eating it! Yum. I can't remember exactly where it was, but it was CABA GRILL. Maybe Becca will remind us where it was, in case you go to San Diego.
On Friday night, we headed to the Hillcrest neighborhood of San Diego, the gay ghetto. We went to a Thai food place and it was all really tasty again. I ordered some fat spicy noodles with chicken and basil and this yummy sauce. I was too busy eating mine to try anyone elses. And affordable. Good times. TASTE OF THAI (527 University Avenue, San Diego, CA). Becca says that that neighborhood has like 17 Thai restaurants, which means the competition will be strong and force them each to provide a better product and this place delivered. And good ambiance as well.
After dinner, we walked for like 100 miles to BAJA BETTY'S (1421 University Avenue, San Diego, CA). OK, it was a few blocks, not bad at all, but I had to pee!!! Betty's is a gay bar/restaurant, that was opened buy the people who opened the local Hamburger Mary's. Good times here. Great Margaritas and a story we'll talk about for ages! Short story, very drunk waiter who was not working out, completely making out with another man. Neither very pretty. Drunky had the underwear ripped off of him and his shorts were down his crack half way...pardon the bluntness...but ewwww...and other drunky, kept sticking his hand further down....while we're drinking...what about the poor fools who were eating?!?!?!? But a fun place none-the-less.
The rest of the time in San Diego, we ate at McDonald's...cause we were always driving...not really, but it seemed like it...the driving and McD's.
We went to LA for the weekend and had a great time there. The best part of LA was staying with Jason's cousin and his partner (Jim and David). They live in the valley, near Studio City in this swank pad! Loved it, The kitchen was too die for! That night we went out to OUT TAKE BISTRO (11929 Ventura Blvd, Studio City, CA) for dinner. YUM YUM YUM! This food was great. Italian fare, reasonably priced, awesome ambiance. I had a smoked turkey ravioli with a tomatillo sauce. WOW! The ravioli were superb and perfectly cooked, the tomatillo sauce was awesome, really sweet, a great balance to the turkey. Jason had pumpkin ravioli with a butter sage or cream sage sauce...to make your knees shudder! Becca had roasted chicken with risotto. Perfect. Jason's cousin, Jim, had buckwheat noodles with something, I can't remember....also very awesome. David had the same as I.
We had ordered this appetizer that was basically perogies with carmelized onions and creme fraiche. Awesome. Then mixed green salad with a miso dressing. Tasty. Tasty. Tasty.
The restaurant allowed Jim and David to bring in wine, so we had three bottles, Sterling Chardonnay, from Napa, two bottles of that. And a red, I didn't have it, so I can't comment. Sterling was good.
We did have to have dessert. Ordered one creme brulee. It was perfectly flavored, with a perfect crunchy top. But, the texture was a bit soft, it didn't really hold it's shape, was like a really soft pudding. But as I said, great flavor.
Stuffed.
For breakfast we went to GOOD NEIGHBORS down the highway a bit. Standard diner fare. Good times.
On Monday, yes, we went to Mexico and yes, it was only Tijuna, but what fun. We drank lots and Becca and I did a shot of tequila. We drank and ate at Iguana-Rana's Bar & Grill. Basically the TJIFridays of Mexico. But the food was filling and the beers were very cold!
This was the food part of the trip. At least the highlights.
Now, the wine part.
On the first full day, we drove to Temecula, CA. This is a major wine producing area of southern California. There are probably 20+ wineries in Temecula Valley. We visited three. And we bought and spent too much the whole time, but it was worth it!
The first place we stopped: Churon Winery
We tasted 6 wines at this place. Our favorites were, for Jason, their Chardonnay and for me, their Zinfandel.
The second stop: Maurice Car'rie Winery
Here, the tasting was free and we tried seven wines. The favorites were, for me, Sara Bella, a white cabernet sauvignon...it was pink and sweet, but tasty. Jason-Muscat Canelli
The third stop: Ponte Family Winery.
We were sent here from Maurice Car'rie to try their reds, which were sweeter. Here, I got a bottle of Pinot Grigio and Jason got a really sweet white, named after one of the daugthers-Isabel.
I can't remember enough about the wines now, so we'll deal with that late. However, each winery was unique. And I'm going to see what I can say about it. Churon was also a bed & breakfast. Larger tasting room and good amount of gifts. We were the only ones there for sometime. Maurice was hoping and packed. The tasting area was small with good gifts. Ponte was huge by comparison. Large number of people, huge gift shop, as well as a restaurant. Maurice had wines I liked the most. Ponte had wines that more traditionally aligned with what I think of California wines. Churon was sort of middle of the road for me.
The experience was awesome. We wanted to go to another winery, but at that point, we were nearly drunk! Maybe lunch in between one and two or something. We finally got some fried pita chips at Ponte, otherwise I think we would have crashed!!
You can buy wines from Maurice and Ponte. The only way to get Churon wines is to join their wine club.
We'll post more on the wines as we drink them.
It's great to be back home, but I would go back in a heartbeat!
!*!*!*!*!
Thursday, July 28, 2005
Thursday, July 14, 2005
Sublime
There is an article in today's New York Times' online edition. The story will probably be available for two weeks or so before you would need to retrieve it from their archives. It is a brief story of a woman who started her own spice company. From the article and from the woman's website, I feel like I can start to smell and taste these exotic flavors. Makes me think about the journey of man and how hundreds of years ago humans were drawn to these, driven by the desire to bring back the luscious and decadent herbs and spices that would transform the ordinary to the sublime! I highly encourage you to take a moment to read the Time's article and then visit the woman's website. I'm sure I'll be ordering some canisters of spices in a few weeks. The one I'm most interested, is the Australian Wattle Seed.
There are also recipes on the website for use with these herbs and spices. If you try anything, or buy anything, let me know. I'll do the same. Specifically the Wattle Seed Creme Brulee. WOOF!
New York Times article: For The Spice Rack That Has Everything
I might repost the article later, so that future blog readers will have easy access. If I do, I'll change the link.
nirmala's kitchen: BRING HOME THE EXOTIC
~^~^~^~^~
There are also recipes on the website for use with these herbs and spices. If you try anything, or buy anything, let me know. I'll do the same. Specifically the Wattle Seed Creme Brulee. WOOF!
New York Times article: For The Spice Rack That Has Everything
I might repost the article later, so that future blog readers will have easy access. If I do, I'll change the link.
nirmala's kitchen: BRING HOME THE EXOTIC
~^~^~^~^~
Monday, July 11, 2005
Simple Char-Grilled Tex-Mex
Last week I received my newest issue of FINE COOKING. I love this magazine and try to make something from it right away. With the evening schedule on the DL tonight, I went to Giant to get what I needed for this delight! Yum. BTW: Giant had Breyers ice cream, 2 for 1!
This dish is really one, but two recipes.
Sirloin Tacos with Roasted Tomato Salsa
Sirloin Tacos
serves 8
Serve these with the roasted tomato salsa (below) as well as chopped lettuce, cilantro, sour cream and your other favorite taco condiments.
1 Tablespoon Kosher Salt
1 Teaspoon Paprika
1 Teaspoon granulated garlic
1 Teaspoon fresh ground black pepper
1 Teaspoon dried thyme
2 pounds sirloin steak, about 1 inch thick
package (10-16) of small tortillas, corn or flour
In a small bowl, combine the salt, paprika, garlic, pepper and thyme; blend well. sprinkle both sides of the steak with the dry rub and then rub it in. Let the meat sit for half an hour at room temperature.
To cook it: The recipe calls for grilling it. If you have a grill, do that. We used a grill pan. If you have one, use it. If you have a fry pan, use that. Cook about 5 minutes on each side for medium. Adjust from there.
When done, allow to rest for five to ten minutes before slicing into thin strips.
Serve with warm tortillas, fixin's and roasted tomato salsa.
Roasted Tomato Salsa
yields about 2 cups
Serranos are generally hotter than jalapenos, but they are also smaller, so you can use either, in the same quantity.
1/2 medium yellow onion, finely diced
1 lime, juiced
6 medium Roma tomatoes
1-2 Jalapeno peppers
1-2 cloves of garlic
1 cup, coarsely chopped cilantro, fresh
1 teaspoon kosher salt, more to taste
In a small bowl, rinse onions in cool water. This will pull out some of the bitter/sharp taste of the raw yellow onion. Drain. Mix with lime juice and set aside.
In a dry, heavy skillet (cast iron if you have it) over high heat, "roast" the tomatoes, chiles and garlic until charred on all sides. 2-5 minutes for the garlic, 8-10 for the chiles, 12-15 for the tomatoes. When done, whirl it all up in a food processor until well chopped, but slightly chunky--like me! Transfer to the bowl of onions, mix and taste. Add more lime juice or salt to taste.
NOTES: I halved both recipes for us. 1 pound of meat. 3 tomatoes, 1 jalapeno, 1/4 of an onion...all was really good. There was no cilantro at the store, so I didn't substitute...it was great without it. We figure this would be a great recipe for entertaining...I'm sure we will do it for our meat eater guests!
UPDATE: See a photo of this when I served it at home 2/10/06.
This dish is really one, but two recipes.
Sirloin Tacos with Roasted Tomato Salsa
Sirloin Tacos
serves 8
Serve these with the roasted tomato salsa (below) as well as chopped lettuce, cilantro, sour cream and your other favorite taco condiments.
1 Tablespoon Kosher Salt
1 Teaspoon Paprika
1 Teaspoon granulated garlic
1 Teaspoon fresh ground black pepper
1 Teaspoon dried thyme
2 pounds sirloin steak, about 1 inch thick
package (10-16) of small tortillas, corn or flour
In a small bowl, combine the salt, paprika, garlic, pepper and thyme; blend well. sprinkle both sides of the steak with the dry rub and then rub it in. Let the meat sit for half an hour at room temperature.
To cook it: The recipe calls for grilling it. If you have a grill, do that. We used a grill pan. If you have one, use it. If you have a fry pan, use that. Cook about 5 minutes on each side for medium. Adjust from there.
When done, allow to rest for five to ten minutes before slicing into thin strips.
Serve with warm tortillas, fixin's and roasted tomato salsa.
Roasted Tomato Salsa
yields about 2 cups
Serranos are generally hotter than jalapenos, but they are also smaller, so you can use either, in the same quantity.
1/2 medium yellow onion, finely diced
1 lime, juiced
6 medium Roma tomatoes
1-2 Jalapeno peppers
1-2 cloves of garlic
1 cup, coarsely chopped cilantro, fresh
1 teaspoon kosher salt, more to taste
In a small bowl, rinse onions in cool water. This will pull out some of the bitter/sharp taste of the raw yellow onion. Drain. Mix with lime juice and set aside.
In a dry, heavy skillet (cast iron if you have it) over high heat, "roast" the tomatoes, chiles and garlic until charred on all sides. 2-5 minutes for the garlic, 8-10 for the chiles, 12-15 for the tomatoes. When done, whirl it all up in a food processor until well chopped, but slightly chunky--like me! Transfer to the bowl of onions, mix and taste. Add more lime juice or salt to taste.
NOTES: I halved both recipes for us. 1 pound of meat. 3 tomatoes, 1 jalapeno, 1/4 of an onion...all was really good. There was no cilantro at the store, so I didn't substitute...it was great without it. We figure this would be a great recipe for entertaining...I'm sure we will do it for our meat eater guests!
UPDATE: See a photo of this when I served it at home 2/10/06.
Thursday, June 30, 2005
Passport: Mexico
Chicken and Roasted Red Pepper Quesadillas with Cilantro-Lime Sour Cream
These are soooo yummy. They are great for a casual dinner, appetizers or as an easy party hors d’oeuvre. They can be made ahead of time and refrigerated, with a quick reheat on the stove before you serve. And maybe even frozen.
I’ve written this recipe down once and when I recently looked back at it, I laughed. I’m going to start from scratch here.
2 Red Bell Peppers-roasted/sliced (optional)
1 lb Chicken-boneless/skinless (optional)
10 Flour tortillas
1 4 cup package of shredded cheese (I like the “Mexican” blend by Kraft or store brand)
Lime (2) (optional)
Cilantro (bunch) (optional)
Sour Cream-low/no fat works(optional)
Salsa (optional)
Salt/Pepper (optional)
McCormick’s Grill Seasoning (optional)
Mrs. Dash (optional)
Olive or Vegetable Oil
All you really need to make a quesadilla is tortillas and cheese. The rest is up to you.
To start, we need to roast the red peppers. I do this one of two ways. You can decide which will work best for you. Also, the red peppers are not necessary, omit them if you like, or buy jarred ones! But for educating the masses here is how I roast them.
Option 1:
Place the peppers in an oven proof pan. Place under the broil. Give them a few minutes, about 4, check. If they are blackening/“burning,” let them. You want them to be charred. When one side is fully charred, rotate and get the next side. Fully char the whole pepper. What this does is burn the skin and roast the insides of the pepper. When they are fully charred, remove from the broiler and place in a bowl. Place this bowl in a paper bag or cover with plastic wrap. Allow to sit for twenty minutes. You can now remove the charred skin (it basically wipes/slides off) and be left with tender tasty roasted red bell peppers. Slice out the stem and seed pod from the inside. You might have some juice inside the pepper. I save this and pour onto the chicken later. You don’t have to. Now slice into quarter inch strips. Done.
Option 2:
On a gas stove, place the pepper over a high flame. Watch and rotate to char each side. Then place in a bag or bowl to cool, and follow the remaining directions from above.
Moving on…
Prepare your chicken by seasoning on both sides. I sprinkle liberally with Mrs. Dash and McCormick’s Grill Seasoning. Sometimes a generic “seasoning salt.” Place into a sauté pan over medium high heat, which has had about 1 tablespoon of olive or vegetable oil put in. Once you place the chicken, allow to sit for about 5 minutes, this will get a nice crust on it and coat it thoroughly. Flip and cook the other side. Same thing; about 5 minutes. If the chicken breast are larger or thicker, you may need to give them another few minutes. If you are worried they are going to burn, turn the heat down to medium.
When they are done, remove from the pan and place on a plate, allow to cool to for five minutes.
Now, chop them up. I stick a fork in one end and just start running my knife through into about ¼ inch slices. Then I turn them a ¼ turn and do it again. You’ll get lovely little bites of chicken. Place the chicken in a bowl.
Zest and juice both limes. Pour ½ the juice over the chicken. Stir chicken and allow to sit while you prepare the rest of the materials. Add a handful of chopped cilantro.
Clean out your fry pan, wipe clean. Put over medium heat.
Begin Assembly:
1 tortilla, then two tablespoons of shredded cheese, then about a quarter cup of chicken, then a few red peppers, then another tablespoon of shredded cheese, top with another tortilla. I do this on a cutting board next to my pan, and then with a flipper, carefully move the pan. Allow to sit for about two minutes. Lift the top tortilla. Is the cheese melting? If so, give the top tortilla a press down and then carefully flip. Your bottom tortilla is now on top and should be lightly browned/crisped. Give another minute or two. Peek between the tortillas and you should see them getting all goopy and melty and yummy.
Remove to cutting board and slice and serve. Top with your favorite salsa and or sour cream.
If you want to make these in advance, cook them all the way, place on a wire rack to cool completely. Stack with a sheet of wax paper between each one. Wrap tightly with plastic wrap and refrigerate. To reheat, over medium heat, in a pan, place the quesadilla. Allow a few minutes per side. The tortilla will crisp back up and the insides will get all warm and gooey again.
I’m guessing they should be good after being frozen. Thaw in the fridge over night, then reheat as described above. Enjoy.
To make the Cilatnro-Lime Sour Cream
-Chop a small handful of cilantro
-Pour the sour cream into a bowl. Add the reserved lime juice, lime zest, small pinch of salt and grind or two of fresh black pepper. Stir to combine.
If you can, do this the night before. The lime and cilantro flavors will grow over night!!!! But if you make it right away, it will be just as good.
Oh hell, here is what I do to make my own salsa.
6 ripe Roma tomatoes (seeded and chopped into 1/4 inch cubes)
1 medium white onion (finely diced)
½ Jalapeno pepper (finely diced)
Cilantro, large handful (chopped)
S/P to taste
Lime, juiced
Mix tomatoes, onions, pepper and cilantro. Pour in juice from one lime. Salt and Pepper to taste. If it sits over night, YUMMY!
OK, I’m sure this was rough to read. Let me know if you have any questions.
~*~*~
These are soooo yummy. They are great for a casual dinner, appetizers or as an easy party hors d’oeuvre. They can be made ahead of time and refrigerated, with a quick reheat on the stove before you serve. And maybe even frozen.
I’ve written this recipe down once and when I recently looked back at it, I laughed. I’m going to start from scratch here.
2 Red Bell Peppers-roasted/sliced (optional)
1 lb Chicken-boneless/skinless (optional)
10 Flour tortillas
1 4 cup package of shredded cheese (I like the “Mexican” blend by Kraft or store brand)
Lime (2) (optional)
Cilantro (bunch) (optional)
Sour Cream-low/no fat works(optional)
Salsa (optional)
Salt/Pepper (optional)
McCormick’s Grill Seasoning (optional)
Mrs. Dash (optional)
Olive or Vegetable Oil
All you really need to make a quesadilla is tortillas and cheese. The rest is up to you.
To start, we need to roast the red peppers. I do this one of two ways. You can decide which will work best for you. Also, the red peppers are not necessary, omit them if you like, or buy jarred ones! But for educating the masses here is how I roast them.
Option 1:
Place the peppers in an oven proof pan. Place under the broil. Give them a few minutes, about 4, check. If they are blackening/“burning,” let them. You want them to be charred. When one side is fully charred, rotate and get the next side. Fully char the whole pepper. What this does is burn the skin and roast the insides of the pepper. When they are fully charred, remove from the broiler and place in a bowl. Place this bowl in a paper bag or cover with plastic wrap. Allow to sit for twenty minutes. You can now remove the charred skin (it basically wipes/slides off) and be left with tender tasty roasted red bell peppers. Slice out the stem and seed pod from the inside. You might have some juice inside the pepper. I save this and pour onto the chicken later. You don’t have to. Now slice into quarter inch strips. Done.
Option 2:
On a gas stove, place the pepper over a high flame. Watch and rotate to char each side. Then place in a bag or bowl to cool, and follow the remaining directions from above.
Moving on…
Prepare your chicken by seasoning on both sides. I sprinkle liberally with Mrs. Dash and McCormick’s Grill Seasoning. Sometimes a generic “seasoning salt.” Place into a sauté pan over medium high heat, which has had about 1 tablespoon of olive or vegetable oil put in. Once you place the chicken, allow to sit for about 5 minutes, this will get a nice crust on it and coat it thoroughly. Flip and cook the other side. Same thing; about 5 minutes. If the chicken breast are larger or thicker, you may need to give them another few minutes. If you are worried they are going to burn, turn the heat down to medium.
When they are done, remove from the pan and place on a plate, allow to cool to for five minutes.
Now, chop them up. I stick a fork in one end and just start running my knife through into about ¼ inch slices. Then I turn them a ¼ turn and do it again. You’ll get lovely little bites of chicken. Place the chicken in a bowl.
Zest and juice both limes. Pour ½ the juice over the chicken. Stir chicken and allow to sit while you prepare the rest of the materials. Add a handful of chopped cilantro.
Clean out your fry pan, wipe clean. Put over medium heat.
Begin Assembly:
1 tortilla, then two tablespoons of shredded cheese, then about a quarter cup of chicken, then a few red peppers, then another tablespoon of shredded cheese, top with another tortilla. I do this on a cutting board next to my pan, and then with a flipper, carefully move the pan. Allow to sit for about two minutes. Lift the top tortilla. Is the cheese melting? If so, give the top tortilla a press down and then carefully flip. Your bottom tortilla is now on top and should be lightly browned/crisped. Give another minute or two. Peek between the tortillas and you should see them getting all goopy and melty and yummy.
Remove to cutting board and slice and serve. Top with your favorite salsa and or sour cream.
If you want to make these in advance, cook them all the way, place on a wire rack to cool completely. Stack with a sheet of wax paper between each one. Wrap tightly with plastic wrap and refrigerate. To reheat, over medium heat, in a pan, place the quesadilla. Allow a few minutes per side. The tortilla will crisp back up and the insides will get all warm and gooey again.
I’m guessing they should be good after being frozen. Thaw in the fridge over night, then reheat as described above. Enjoy.
To make the Cilatnro-Lime Sour Cream
-Chop a small handful of cilantro
-Pour the sour cream into a bowl. Add the reserved lime juice, lime zest, small pinch of salt and grind or two of fresh black pepper. Stir to combine.
If you can, do this the night before. The lime and cilantro flavors will grow over night!!!! But if you make it right away, it will be just as good.
Oh hell, here is what I do to make my own salsa.
6 ripe Roma tomatoes (seeded and chopped into 1/4 inch cubes)
1 medium white onion (finely diced)
½ Jalapeno pepper (finely diced)
Cilantro, large handful (chopped)
S/P to taste
Lime, juiced
Mix tomatoes, onions, pepper and cilantro. Pour in juice from one lime. Salt and Pepper to taste. If it sits over night, YUMMY!
OK, I’m sure this was rough to read. Let me know if you have any questions.
~*~*~
Tuesday, June 28, 2005
Tagine Follow up
Hello Everyone.
Hope you all had a good time with the Quick Chicken Tagine. Below you will see some comments by those who participated last night and posted their comments. I had intended on making it, but the air conditioning wasn’t working and it was too damn hot to stand over a stove to cook. If it’s working, we’ll be having the chicken tonight…also without the couscous, as we have salad fixin’s we need to use. Thanks all. If you haven’t posted comments yet, please do so, it’s great to hear what worked and what doesn’t. I’m going to try to do another event in about two to three weeks. I have another simple Rachel Ray recipe, but I might also kick it up a notch with something else….? We’ll see what I’m in the mood to post.
And here are the comments we have so far:
Terri L in WI:
I decided to do a bit of mall shopping after work tonight, but still had plenty of time to make this recipe. Sooo easy! I whoops-ed at the beginning... started cooking the chicken before adding the garlic. No biggie, seemed to work just fine. I didn't make couscous, but had intended to grill pita to have along with the chicken. Unfortunately, when I opened the package of pita bread, the bread had started to mold! So disgusting. Quite upsetting, really, as I was looking forward to the pita, but I substituted whole wheat bread, grilling it in a pan with some olive oil and it worked quite well. No side dish for me. No veggie's either.... hmmm... haven't quite gotten my four food groups in today. Whoops! Still, it was fabulous! I opened a bottle of wine that is new to me, Barefoot California Cabernet Sauvignon.
"Barefoot Cabernet Sauvignon is a jammy wine with robust flavors of wild berries and currants. Hints of toasted oak and clove complete the velvety, smooth finish"
Quite inexpensive and very tasty. Still enjoying it... and a bit tipsy, I might add. :) A great evening of food and wine. When can we do it again??
Hope you all had a good time with the Quick Chicken Tagine. Below you will see some comments by those who participated last night and posted their comments. I had intended on making it, but the air conditioning wasn’t working and it was too damn hot to stand over a stove to cook. If it’s working, we’ll be having the chicken tonight…also without the couscous, as we have salad fixin’s we need to use. Thanks all. If you haven’t posted comments yet, please do so, it’s great to hear what worked and what doesn’t. I’m going to try to do another event in about two to three weeks. I have another simple Rachel Ray recipe, but I might also kick it up a notch with something else….? We’ll see what I’m in the mood to post.
And here are the comments we have so far:
Terri L in WI:
I decided to do a bit of mall shopping after work tonight, but still had plenty of time to make this recipe. Sooo easy! I whoops-ed at the beginning... started cooking the chicken before adding the garlic. No biggie, seemed to work just fine. I didn't make couscous, but had intended to grill pita to have along with the chicken. Unfortunately, when I opened the package of pita bread, the bread had started to mold! So disgusting. Quite upsetting, really, as I was looking forward to the pita, but I substituted whole wheat bread, grilling it in a pan with some olive oil and it worked quite well. No side dish for me. No veggie's either.... hmmm... haven't quite gotten my four food groups in today. Whoops! Still, it was fabulous! I opened a bottle of wine that is new to me, Barefoot California Cabernet Sauvignon.
"Barefoot Cabernet Sauvignon is a jammy wine with robust flavors of wild berries and currants. Hints of toasted oak and clove complete the velvety, smooth finish"
Quite inexpensive and very tasty. Still enjoying it... and a bit tipsy, I might add. :) A great evening of food and wine. When can we do it again??
Scott: Sorry to hear about the pita. Take it back and blame the store. Good to know the wine is tasty! Rock on. Some co-workers of mine have spent lots of time in Morocco for work. They say beer is really the best thing to have with the tagine. I’m sure it is…but no reason wine doesn’t work either. I had asked if there was such a thing as good north African wine and people giggled and said the only thing worse is wine from India. OK then.
The Kara:
Cilantro - not just a garnish! Had fun cooking this dish - met all my 'easy' requirements (I could make it) and it was quick enough that I could do it while throwing in a load of laundry. I'm not big on raisins or couscous so ditched both of those. Completely took the tip on the pita and loved it... also the sauce is so good that any other veggie side you add will also soak up the goodness. I didn't have 'sweet paprika' - just regular paprika - does that make much of a difference? Wound up adding more eventually to spice it up. Good Call!
Scott: Did you do a bag of mixed frozen veg or was it a fresh veg? I’d be interested in hearing which vegs you used. The pita is great. I like to spritz mine with a tiny bit of olive oil and a light sprinkle of salt. Glams it up a bit. I don’t know the differences really, with the paprika. We have Hungarian, which is darker and smokier and we have “fancy.” I think that means, expensive for no real reason. Happy to know you adjusted the quantity to make it more to your liking. It is easy!
Monday, June 27, 2005
Tagine Tonight
Hello all. Tonight is the night for the Quick Chicken-Tagine. Hope everyone will have an opportunity to make it. Sorry I didn't get some side dishes posted last week. Here is one I intended on doing. I do apologize for the delay.
This really is just a chopped up veg salad, almost a salsa. A nice option to go with the Tagine.
Enjoy.
Green Pepper and Tomato Salad
Recipe courtesy Rachael Ray
Prep Time: 10 minutes ● Yield: 4 servings
2 green bell peppers, seeded and cut into 1 ½ inch dice
3 vine-ripe tomatoes, seeded and diced
1 small onion, chopped
1 large clove garlic, finely chopped
½ cup cilantro leaves, coarsely chopped
½ lemon, juiced (1 tablespoon)
1 tablespoon red wine vinegar
3 tablespoons extra-virgin olive oil
Coarse salt and black pepper
1 teaspoon ground cumin
Combine peppers, tomatoes, onions, garlic, cilantro in a bowl with your fingertips. Add the juice of the lemon evenly over the salad. Next, sprinkle a tablespoon of vinegar over the salad. Drizzle the extra-virgin olive oil over the salad, add the salt, pepper and cumin. Toss again. Taste to adjust seasonings and serve.
I look forward to hearing comments from those who will be making the Tagine. Please let me know if you have any questions.
~~~~
This really is just a chopped up veg salad, almost a salsa. A nice option to go with the Tagine.
Enjoy.
Green Pepper and Tomato Salad
Recipe courtesy Rachael Ray
Prep Time: 10 minutes ● Yield: 4 servings
2 green bell peppers, seeded and cut into 1 ½ inch dice
3 vine-ripe tomatoes, seeded and diced
1 small onion, chopped
1 large clove garlic, finely chopped
½ cup cilantro leaves, coarsely chopped
½ lemon, juiced (1 tablespoon)
1 tablespoon red wine vinegar
3 tablespoons extra-virgin olive oil
Coarse salt and black pepper
1 teaspoon ground cumin
Combine peppers, tomatoes, onions, garlic, cilantro in a bowl with your fingertips. Add the juice of the lemon evenly over the salad. Next, sprinkle a tablespoon of vinegar over the salad. Drizzle the extra-virgin olive oil over the salad, add the salt, pepper and cumin. Toss again. Taste to adjust seasonings and serve.
I look forward to hearing comments from those who will be making the Tagine. Please let me know if you have any questions.
~~~~
Monday, June 20, 2005
Passport Stamp-Morocco
It has been awhile since the first Eat With Me special event—Cooking Without Borders (still don’t like the name, any suggestions?). So, it’s time for the next event.
Cooking Without Borders gives this blogs readers an opportunity to make the same recipe on the same evening and to post their feedback, allowing for an improved cooking experience in the future.
I will post the recipe below and the shopping list, as well as any tips I have to offer.
This special event will be scheduled for next Monday, June 27, 2005. If you are unavailable, perhaps Sunday or Tuesday. I’d recommend shopping over the weekend, the following recipe is very easy, but has some ‘exotic’ ingredients. You might need one or two trips to one or two grocery stores.
Quick Tagine-Style Chicken
(4 servings)
This tagine comes from our dear friend Rachel Ray. So you know what that means…30 minutes until you eat! Rachel does not used preserved lemons or olives. I’m sure both would be delightful if added. If you would like to pay homage to the preserved lemons, perhaps some lemon wedges on the side of the plate as a garnish.
2 tablespoons olive oil
4 cloves garlic, peeled and cracked
1 ½ to 1 ¾ pounds boneless, skinless chicken breasts, cut into large bite-size pieces
1 ½ teaspoons grill seasoning blend (Rachel recommends: Montreal Seasoning by McCormick)
1 large yellow skinned onion, quartered and sliced
¼ cup golden raisins
2 cups chicken stock/broth
Spice blend:
1 ½ teaspoons ground cumin
1 ½ teaspoons sweet paprika
½ teaspoon ground coriander
½ teaspoon turmeric
⅛ teaspoon cinnamon
Couscous:
1 ½ cups chicken stock
1 ½ cups couscous
2 tablespoons extra-virgin olive oil, eyeball it
2 scallions, finely chopped
Garnish:
Chopped cilantro leaves
Finely chopped scallions
Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, in a slow stream, and add smashed garlic. Season the chicken with grill seasoning blend. Scatter chicken around the pan in an even layer. Cook chicken pieces 2 minutes on each side to brown, then add the onions, raisins and stock. Mix remaining spices in a small dish and scatter over the pot. Cover and reduce to moderate heat. Cook 7 or 8 minutes.
To prepare the couscous, bring chicken stock to a boil in a medium pot. Add couscous, extra-virgin olive oil and scallions and remove the couscous from the stove immediately. Cover and let stand 5 minutes. Fluff the couscous with a fork.
Uncover chicken and cook another 2 to 3 minutes to thicken slightly. Adjust the seasoning, to taste, and serve chicken on a bed of couscous. Garnish with chopped cilantro and scallions. (and lemon wedges!)
You may want to serve some pita or flat bread on the side. Just warm in a 250 oven for ten minutes.
One note: We've made this with a pound of chicken thighs. They are cheaper and just as easy to make. Just brown for a few minutes on each side before adding the onions and raisins.
Here is your Shopping List:
olive oil
1 head of garlic
1 ½ to 1 ¾ pounds boneless, skinless chicken breasts
grill seasoning blend (recommended: Montreal Seasoning by McCormick)
1 large yellow onion
golden raisins (small box/bag)
chicken stock/broth (quart)
ground cumin
sweet paprika
ground coriander
turmeric
ground cinnamon
couscous (1 box)
scallions/green onions (1 bunch)
cilantro (1 bunch)
lemon (optional)
pita/flat bread (optional)
Hopefully your "pantry" has most, if not al lthe spices and olive oil, so you don't have to splurge to get them all at once. If you have most of them, this can be a very affordable meal.
OK, this entry is getting way to long. In the next day or two I'll post an option or two for a side dish.
Questions? Comments?
++++
Cooking Without Borders gives this blogs readers an opportunity to make the same recipe on the same evening and to post their feedback, allowing for an improved cooking experience in the future.
I will post the recipe below and the shopping list, as well as any tips I have to offer.
This special event will be scheduled for next Monday, June 27, 2005. If you are unavailable, perhaps Sunday or Tuesday. I’d recommend shopping over the weekend, the following recipe is very easy, but has some ‘exotic’ ingredients. You might need one or two trips to one or two grocery stores.
Quick Tagine-Style Chicken
(4 servings)
A tagine (or tajine) is any of a various Moroccan and North African stews featuring meat or poultry gently simmered with vegetables, olives, preserved lemons, garlic and spices like cinnamon, cumin, ginger, pepper, saffron and tumeric. Tagines are often served with couscous. (Food Lovers Companion, 3rd ed.)A tagine is also a style of cookware designed for this same style dish. Although pretty and I’m sure practical, not something I have room for in my kitchen.
This tagine comes from our dear friend Rachel Ray. So you know what that means…30 minutes until you eat! Rachel does not used preserved lemons or olives. I’m sure both would be delightful if added. If you would like to pay homage to the preserved lemons, perhaps some lemon wedges on the side of the plate as a garnish.
2 tablespoons olive oil
4 cloves garlic, peeled and cracked
1 ½ to 1 ¾ pounds boneless, skinless chicken breasts, cut into large bite-size pieces
1 ½ teaspoons grill seasoning blend (Rachel recommends: Montreal Seasoning by McCormick)
1 large yellow skinned onion, quartered and sliced
¼ cup golden raisins
2 cups chicken stock/broth
Spice blend:
1 ½ teaspoons ground cumin
1 ½ teaspoons sweet paprika
½ teaspoon ground coriander
½ teaspoon turmeric
⅛ teaspoon cinnamon
Couscous:
1 ½ cups chicken stock
1 ½ cups couscous
2 tablespoons extra-virgin olive oil, eyeball it
2 scallions, finely chopped
Garnish:
Chopped cilantro leaves
Finely chopped scallions
Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, in a slow stream, and add smashed garlic. Season the chicken with grill seasoning blend. Scatter chicken around the pan in an even layer. Cook chicken pieces 2 minutes on each side to brown, then add the onions, raisins and stock. Mix remaining spices in a small dish and scatter over the pot. Cover and reduce to moderate heat. Cook 7 or 8 minutes.
To prepare the couscous, bring chicken stock to a boil in a medium pot. Add couscous, extra-virgin olive oil and scallions and remove the couscous from the stove immediately. Cover and let stand 5 minutes. Fluff the couscous with a fork.
Uncover chicken and cook another 2 to 3 minutes to thicken slightly. Adjust the seasoning, to taste, and serve chicken on a bed of couscous. Garnish with chopped cilantro and scallions. (and lemon wedges!)
You may want to serve some pita or flat bread on the side. Just warm in a 250 oven for ten minutes.
One note: We've made this with a pound of chicken thighs. They are cheaper and just as easy to make. Just brown for a few minutes on each side before adding the onions and raisins.
Here is your Shopping List:
olive oil
1 head of garlic
1 ½ to 1 ¾ pounds boneless, skinless chicken breasts
grill seasoning blend (recommended: Montreal Seasoning by McCormick)
1 large yellow onion
golden raisins (small box/bag)
chicken stock/broth (quart)
ground cumin
sweet paprika
ground coriander
turmeric
ground cinnamon
couscous (1 box)
scallions/green onions (1 bunch)
cilantro (1 bunch)
lemon (optional)
pita/flat bread (optional)
Hopefully your "pantry" has most, if not al lthe spices and olive oil, so you don't have to splurge to get them all at once. If you have most of them, this can be a very affordable meal.
OK, this entry is getting way to long. In the next day or two I'll post an option or two for a side dish.
Questions? Comments?
++++
Friday, June 17, 2005
Two Things Before the weekend
Hello all,
No new recipes today, sorry. Been really busy this week, but I wanted to pass on two things before the weekend begins.
1) Went to dinner with Lady Brandenburg this Wednesday to Silverado's in Annandale, VA. Yes, it's in Timbuktu and yes, you need a passport, but it's really good. The appetizer we had were these Tex Mex "Egg Rolls." A smoked chicken with beans and corn and some sauce. Very tasty. Lady B had their crabcakes which just about made me cry. Very good. I had this sirloin tips with a lime tequila cream sauce on penne pasta. Yum O! If you get out that way, check it out.
2) To follow up on the last post regarding the Coke Zero. I tried another new Coke product. This one...Diet Coke Splenda. Recommended, at least to try. Tastes more like Coke than Diet Coke but without a crazy aftertaste. It's less syrupy than Coke as well. I like this one. I guess it's also good for those on the South Beach diet.
Well, have a good weekend. If I get a chance this weekend, I plan on making a few things and will let you know how they go. Got a recipe for a cake that made me think naughty thoughts.
~+~+~+~
No new recipes today, sorry. Been really busy this week, but I wanted to pass on two things before the weekend begins.
1) Went to dinner with Lady Brandenburg this Wednesday to Silverado's in Annandale, VA. Yes, it's in Timbuktu and yes, you need a passport, but it's really good. The appetizer we had were these Tex Mex "Egg Rolls." A smoked chicken with beans and corn and some sauce. Very tasty. Lady B had their crabcakes which just about made me cry. Very good. I had this sirloin tips with a lime tequila cream sauce on penne pasta. Yum O! If you get out that way, check it out.
2) To follow up on the last post regarding the Coke Zero. I tried another new Coke product. This one...Diet Coke Splenda. Recommended, at least to try. Tastes more like Coke than Diet Coke but without a crazy aftertaste. It's less syrupy than Coke as well. I like this one. I guess it's also good for those on the South Beach diet.
Well, have a good weekend. If I get a chance this weekend, I plan on making a few things and will let you know how they go. Got a recipe for a cake that made me think naughty thoughts.
~+~+~+~
Tuesday, June 14, 2005
Zero=Loser
If you know me, you know I'm impulsive when it comes to buying things. Especially new products. I'll try most new candies and snacks once, the same for beverages.
Coca-Cola recently launched a new calorie free cola--Coca-Cola Zero.
From the March 21, 2005 press release from Coca-Cola:
"Coca-Cola Zero is exactly what young adults told us they wanted - real
Coca-Cola taste, zero calories and a new brand they can call their own," said
Dan Dillon, vice president, Diet Portfolio, Coca-Cola North America. "Young
people today do not want to compromise on flavor or calories and we think
Coca-Cola Zero's taste and personality will appeal to them."
Coca-Cola Zero will be sweetened with a blend of aspartame and acesulfame
potassium (ace-k), and will be available in a broad range of package sizes.
The launch of Coca-Cola Zero will have no impact on Coca-Cola North America's ongoing support for Diet Coke, America's #1 diet soft drink, as the target audiences are different.
And herein lies the problem. The first taste is that of the classic Coca-Cola taste. But pretty much as soon as you swallow, you feel like you poured ten packets of Equal on your tongue and swallowed. The tinny, metallic, medicinal taste of aspartame is really overwhelming.
Sorry Coke, I'm going to stick with my Diet Cokes. Vanillas, Limes, Lemons and Cherries included!
+++
Coca-Cola recently launched a new calorie free cola--Coca-Cola Zero.
From the March 21, 2005 press release from Coca-Cola:
"Coca-Cola Zero is exactly what young adults told us they wanted - real
Coca-Cola taste, zero calories and a new brand they can call their own," said
Dan Dillon, vice president, Diet Portfolio, Coca-Cola North America. "Young
people today do not want to compromise on flavor or calories and we think
Coca-Cola Zero's taste and personality will appeal to them."
Coca-Cola Zero will be sweetened with a blend of aspartame and acesulfame
potassium (ace-k), and will be available in a broad range of package sizes.
The launch of Coca-Cola Zero will have no impact on Coca-Cola North America's ongoing support for Diet Coke, America's #1 diet soft drink, as the target audiences are different.
And herein lies the problem. The first taste is that of the classic Coca-Cola taste. But pretty much as soon as you swallow, you feel like you poured ten packets of Equal on your tongue and swallowed. The tinny, metallic, medicinal taste of aspartame is really overwhelming.
Sorry Coke, I'm going to stick with my Diet Cokes. Vanillas, Limes, Lemons and Cherries included!
+++
Monday, June 13, 2005
I said I was going to take a leek
Here is one of our favorite dinners. I think you can make it with your eyes closed. The only problem with this dish is that you generally do not have leeks in your crisper. But if you do, run-don't walk and get started! We serve this with rice. Oh, by the way, a Rachel Ray recipe. My comments are in italics.
Too-Easy Chicken with Leeks
makes 4 servings (right, if you're an Olssen twin)
2 leeks
4 boneless skinless chicken breasts
Salt and Pepper
2 Tablespoons extra-virgin olive oil (twice around the pan)
1 cup dry white wine (make sure you would want to drink a glass of it, if not, don't cook with it)
Trim the tough, dark green ends and roots off the leeks. Light to medium-green is good. Split them lenghtwice, then cut across into 1/2 inch slices. Place into a large bowl of cold water and spin around to get the sand out. Lift out and drain.
Heat a large nonstick skillet over medium-high heat. Season the chicken breast with salt and pepper. Add the olive oil to coat the skillet. Add the chicken breast and brown, 3 to 4 minutes on each side, then transfer to a plate. Add a little more olive oil, then add the leeks and saute, five minutes, until they become soft. Add the wine to the pan and nest the chicken breast down into the leeks. Reduce heat to a simmer for another five to seven minutes. To serve, remove the chicken from the pan and slice on an angle. Fan and arrange sliced chicken breast over a bed of the sauteed leeks on each dinner plate or warm serving platter. (You don't have to!)
Too-Easy Chicken with Leeks
makes 4 servings (right, if you're an Olssen twin)
2 leeks
4 boneless skinless chicken breasts
Salt and Pepper
2 Tablespoons extra-virgin olive oil (twice around the pan)
1 cup dry white wine (make sure you would want to drink a glass of it, if not, don't cook with it)
Trim the tough, dark green ends and roots off the leeks. Light to medium-green is good. Split them lenghtwice, then cut across into 1/2 inch slices. Place into a large bowl of cold water and spin around to get the sand out. Lift out and drain.
Heat a large nonstick skillet over medium-high heat. Season the chicken breast with salt and pepper. Add the olive oil to coat the skillet. Add the chicken breast and brown, 3 to 4 minutes on each side, then transfer to a plate. Add a little more olive oil, then add the leeks and saute, five minutes, until they become soft. Add the wine to the pan and nest the chicken breast down into the leeks. Reduce heat to a simmer for another five to seven minutes. To serve, remove the chicken from the pan and slice on an angle. Fan and arrange sliced chicken breast over a bed of the sauteed leeks on each dinner plate or warm serving platter. (You don't have to!)
Friday, June 10, 2005
Rustic Italian Comfort
This recipe is from a special issue of Fine Cooking magazine, their Comfort Foods special edition. It is soooo tasty. Hot and muggy summer days are not the best for this kind of dish, best suited for a chilly autumn afternoon.
This begs the question...what are the best "comfort foods" for summer? Let me know if you have any suggestions, I'd love to hear from you.
I believe this dish gets its name from Calabria, a region in southern Italy.
Calabrese Pork Ragu with Fennel
Serves 2 to 6, depending on how hungry you are!
2 Tbs, Olive Oil
6 Oz, Pancetta, finely chopped[1]
1 large yellow onion, chopped
1 Tbs, finely chopped garlic
1 Tbs, whole fennel seeds, crushed
3 lbs, ground pork[2]
salt/pepper
1 Tsp, sugar
1 Tsp, dried oregano
1, bay leaf
1 Tsp, crushed red chilé flakes
1 Cup, dry white wine
2 Cups, tomato puree[3]
¾ Cup, tomato paste[4]
butter
pasta
grated Parmigiano Reggiano
Heat the olive oil in a large heavy-based pot over medium heat. Add the pancetta and onion and sauté, stirring occasionally, until browned, 12-15 minutes[5]. Add the garlic and crushed fennel and stir for about 2 minutes. Transfer to a large bowl.
Increase the heat to medium high. In the same pot, add just enough of the ground pork to make one layer (don’t crumble it; instead, break it into pieces to brown). Season with salt and pepper. Brown the meat all over, stirring occasionally, 3 to 5 minutes. Transfer the first batch of meat to the bowl and sear the remaining pork in batches, if necessary; add more olive oil as needed.
Return all the seared pork and the onion mixture to the pot. Add the sugar, oregano, bay leaf, red chilé flakes, 2 tsp. salt and 1 ½ tsp. pepper and stir to combine. Pour in the wine to deglaze the pot, stirring up any browned bits stuck to the bottom of the pan. Let the wine reduce by at least half. Add the tomato puree and tomato paste and bring the sauce to a boil (mixture will be thick).
Add ½ cup water, reduce the heat, and simmer the sauce, stirring occasionally, for 1 ½ to 2 hours. As it cooks, juices will evaporate; add more water periodically, letting it reduce after each addition, to total of 1 ½ to 2 cups. After 1½ hours, the meat should be tender and the flavors melded. Remove and discard the bay leaf. Immediately before serving, whisk ½ tbs. butter per serving[6] into the sauce and toss with the pasta. Serve with sprinkled Parmigiano Reggiano if you like.
[1] Pancetta is preferred, but a thick cut bacon works just as well. Just sauté by itself for a few minutes to get more of the fat out, drain, then add back and add onions. If you use Pancetta, stick it in the freezer for ten minutes before you start to prepare this recipe. Pancetta is tough to cut and freezing helps the process.
[2] Ground Pork is what the original recipe calls for. It’s fine. A ‘meatloaf’ mix is actually what I prefer, for the multiple flavors it adds to the dish, guess you’d just have to call this Calabrese Ragu with Fennel then.
[3] This is vital for the fullest flavor. Other canned tomato products are ok, but not preferred. If I don't have tomato puree on hand, but have other canned tomato products, I put them through the food processor for a few seconds.
[4] Again, very vital for a deep full flavor dish. Made this once with just a tablespoon and it wasn’t enough, the dish lacked the richness provided by tomato paste.
[5] Letting the onion and pancetta get golden brown and delicious makes the final sauce deeper in flavor.
[6] Sounds weird and could be skipped, but makes all the difference in the world. WOW! Transforms the dish from great to sublime, mostly in a silkiness created by the butter coating everything. Doesn't make the dish 'oily.'
This begs the question...what are the best "comfort foods" for summer? Let me know if you have any suggestions, I'd love to hear from you.
I believe this dish gets its name from Calabria, a region in southern Italy.
Calabrese Pork Ragu with Fennel
Serves 2 to 6, depending on how hungry you are!
2 Tbs, Olive Oil
6 Oz, Pancetta, finely chopped[1]
1 large yellow onion, chopped
1 Tbs, finely chopped garlic
1 Tbs, whole fennel seeds, crushed
3 lbs, ground pork[2]
salt/pepper
1 Tsp, sugar
1 Tsp, dried oregano
1, bay leaf
1 Tsp, crushed red chilé flakes
1 Cup, dry white wine
2 Cups, tomato puree[3]
¾ Cup, tomato paste[4]
butter
pasta
grated Parmigiano Reggiano
Heat the olive oil in a large heavy-based pot over medium heat. Add the pancetta and onion and sauté, stirring occasionally, until browned, 12-15 minutes[5]. Add the garlic and crushed fennel and stir for about 2 minutes. Transfer to a large bowl.
Increase the heat to medium high. In the same pot, add just enough of the ground pork to make one layer (don’t crumble it; instead, break it into pieces to brown). Season with salt and pepper. Brown the meat all over, stirring occasionally, 3 to 5 minutes. Transfer the first batch of meat to the bowl and sear the remaining pork in batches, if necessary; add more olive oil as needed.
Return all the seared pork and the onion mixture to the pot. Add the sugar, oregano, bay leaf, red chilé flakes, 2 tsp. salt and 1 ½ tsp. pepper and stir to combine. Pour in the wine to deglaze the pot, stirring up any browned bits stuck to the bottom of the pan. Let the wine reduce by at least half. Add the tomato puree and tomato paste and bring the sauce to a boil (mixture will be thick).
Add ½ cup water, reduce the heat, and simmer the sauce, stirring occasionally, for 1 ½ to 2 hours. As it cooks, juices will evaporate; add more water periodically, letting it reduce after each addition, to total of 1 ½ to 2 cups. After 1½ hours, the meat should be tender and the flavors melded. Remove and discard the bay leaf. Immediately before serving, whisk ½ tbs. butter per serving[6] into the sauce and toss with the pasta. Serve with sprinkled Parmigiano Reggiano if you like.
[1] Pancetta is preferred, but a thick cut bacon works just as well. Just sauté by itself for a few minutes to get more of the fat out, drain, then add back and add onions. If you use Pancetta, stick it in the freezer for ten minutes before you start to prepare this recipe. Pancetta is tough to cut and freezing helps the process.
[2] Ground Pork is what the original recipe calls for. It’s fine. A ‘meatloaf’ mix is actually what I prefer, for the multiple flavors it adds to the dish, guess you’d just have to call this Calabrese Ragu with Fennel then.
[3] This is vital for the fullest flavor. Other canned tomato products are ok, but not preferred. If I don't have tomato puree on hand, but have other canned tomato products, I put them through the food processor for a few seconds.
[4] Again, very vital for a deep full flavor dish. Made this once with just a tablespoon and it wasn’t enough, the dish lacked the richness provided by tomato paste.
[5] Letting the onion and pancetta get golden brown and delicious makes the final sauce deeper in flavor.
[6] Sounds weird and could be skipped, but makes all the difference in the world. WOW! Transforms the dish from great to sublime, mostly in a silkiness created by the butter coating everything. Doesn't make the dish 'oily.'
Tuesday, June 07, 2005
Special K
I didn’t know what I was getting into for lunch today. I really didn’t want to eat the same deli sandwich as I do, or the same pizza, or the same bag of chips and Snickers…. I was craving Chinese so I went to a restaurant just around the corner from my office. We don’t have many quick places, so I figured this would be a full hour lunch…that’s ok. It’s officially summer and going out for an hour lunch is ok. I didn’t want to go to far, as I suspected it would be hot and nasty humid. A side note on the weather, it is hot, but not nasty humid, just barely humid. I liked it.
So I went to Mr. K’s.
They are at 2121 K Street NW, Washington DC. I would recommend this for more of a special occasion, not so much with the quick sit down lunch.
It’s very swank, as far as Chinese restaurants go. Sort of lush and dimly lit, but not dank in anyway. Big squishy chairs, “gold” plated flatware, rimmed plates and serving dishes. Tables that are lit from underneath. Servers and staff are in tuxes. Certainly not your friendly neighborhood Szechwan House!!!
I got my diet Coke and water and ordered Sesame Beef, strips of beef, lightly floured, lightly fried and in a sauce. I was expecting sort of chewy, skinny strips of beef in an oily, salty, heavy sauce….it really what I was craving. What I got were these large, tender, slightly crisp pieces of beef in this rich, tasty sauce, without the typical oily-ness that accompanies so much Chinese food. It was really tasty. The rice came in a “gold” serving dish, a miniature of round chaffing dish, without the fire, but same style.
I ate up my dish and throughout; the staff was very attentive, without being intrusive. Here’s a hot towel to wash your hands, here’s this, here’s that.
When I finished, they whisked away the plate and flatware and here came this giant two tiered dessert cart, fresh fruit on top with a few liqueurs and some lovely cakes below. I just asked for coffee. WELL, I didn’t know it was going to be a whole thing. I really just wanted one cup of coffee. They brought this giant apparatus to my table. Like an old chemistry set. A double balloon glass coffee maker. The bottom had water and was sitting over a flame. A tube to another balloon full of coffee grounds connected the top. As the water on the bottom heated up, it rose to the top to drench the coffee. I was mesmerized. Once all the water was on top, this contraption started shaking and spouting coffee, the waiter came over and put out the flame, the coffee flowed back into the bottom balloon and he removed the top and poured into a pot. My one-cup turned into a full pot. I only had the one-cup, but I could have certainly drunk all of it. It was a very nice cup of coffee.
All of this in 45 minute. Not bad. But it was on the pricey side. But for the service and ambiance, good food and fancy coffee, worth it. But based on price alone, I can’t go back just for lunch by myself.
Two locations:
2121 K Street NW
Washington, DC 20037
202.331.8868
570 Lexington Avenue
New York, NY 10022
212.583.1668
So I went to Mr. K’s.
They are at 2121 K Street NW, Washington DC. I would recommend this for more of a special occasion, not so much with the quick sit down lunch.
It’s very swank, as far as Chinese restaurants go. Sort of lush and dimly lit, but not dank in anyway. Big squishy chairs, “gold” plated flatware, rimmed plates and serving dishes. Tables that are lit from underneath. Servers and staff are in tuxes. Certainly not your friendly neighborhood Szechwan House!!!
I got my diet Coke and water and ordered Sesame Beef, strips of beef, lightly floured, lightly fried and in a sauce. I was expecting sort of chewy, skinny strips of beef in an oily, salty, heavy sauce….it really what I was craving. What I got were these large, tender, slightly crisp pieces of beef in this rich, tasty sauce, without the typical oily-ness that accompanies so much Chinese food. It was really tasty. The rice came in a “gold” serving dish, a miniature of round chaffing dish, without the fire, but same style.
I ate up my dish and throughout; the staff was very attentive, without being intrusive. Here’s a hot towel to wash your hands, here’s this, here’s that.
When I finished, they whisked away the plate and flatware and here came this giant two tiered dessert cart, fresh fruit on top with a few liqueurs and some lovely cakes below. I just asked for coffee. WELL, I didn’t know it was going to be a whole thing. I really just wanted one cup of coffee. They brought this giant apparatus to my table. Like an old chemistry set. A double balloon glass coffee maker. The bottom had water and was sitting over a flame. A tube to another balloon full of coffee grounds connected the top. As the water on the bottom heated up, it rose to the top to drench the coffee. I was mesmerized. Once all the water was on top, this contraption started shaking and spouting coffee, the waiter came over and put out the flame, the coffee flowed back into the bottom balloon and he removed the top and poured into a pot. My one-cup turned into a full pot. I only had the one-cup, but I could have certainly drunk all of it. It was a very nice cup of coffee.
All of this in 45 minute. Not bad. But it was on the pricey side. But for the service and ambiance, good food and fancy coffee, worth it. But based on price alone, I can’t go back just for lunch by myself.
Two locations:
2121 K Street NW
Washington, DC 20037
202.331.8868
570 Lexington Avenue
New York, NY 10022
212.583.1668
Monday, June 06, 2005
Drunky Drunk
Many moons ago we ordered Thai for delivery. The dish we both loved was the Drunken noodles, a dish we both had had at many Thai restaurants, including T.H.A.I. Shirlington, in "Historic" Shirlington, VA. Lovely fat noodles with a zippy brown sauce with ground chicken or chicken breast and basil. Yum. So after having a few variations, I started to attempt to recreate the recipe.
The first time I made this dish, it was perfect! BUT....I didn't write the recipe down. This version is 2.0. Great, but still needing a tiny bit of fine tuning. I thought I would post it here and see if anyone wanted to try it.
Drunken Thai Noodles
2 TB Peanut Oil
½ Small Yellow Onion, diced
3 Cloves of Garlic, minced
1 tsp Crushed Red Pepper Flakes
1 lb Ground Turkey (or ground chicken or pork)
1 Green Bell Pepper, diced
2 TB Soy Sauce
3 TB Hoisin Sauce
1 tsp Ground Ginger (I think I used dried, powdered, ground...but fresh would be great)
2 tsp Red Wine Vinegar or Rice Vinegar
½ tsp Sugar
1 C Broth-Chicken or veggie
1 tsp Cornstarch
3 TB Fresh Basil
Ho Fan (Vermicelli) or Lo Mein Noodles (Note 1)
·In a large pot, bring water to a boil, when boiling, begin next step.
·Over High Heat in a non stick skillet, heat the peanut oil, until shimmering
·Add onion, garlic and red pepper flakes
·Saute for 1 min, stirring constantly, to avoid having the garlic burn
·Add crumbled ground turkey, cook until nearly browned.
·Add ½ cup of hot water and the bell peppers. (Note 2)
·Continue cooking until nearly all the water has cooked off, about 4-5 minutes. The turkey will be completely cooked at this point.
·Add noodles to the water and stir. The noodles take 5 minutes.
·Meanwhile, mix the soy sauce, hoisin sauce, ginger, vinegar and sugar. Stir into the turkey mixture, simmer briefly, approximately 1 minute.
·Mix the cornstarch into a small bit of the broth, to remove any lumps. Pour this mixture into the full cup of broth. Slowly add to the skillet, stirring constantly. (Note 3)
·Cook for another minute or two. The sauce will thicken. Turn off the heat and add the basil. ·Drain the noodles and rinse briefly with hot water. Add to the turkey and sauce. Stir to combine. Serve immediately
Note 1: These noodles can be found in the Asian food section of your grocery store. The Ho Fan noodles are preferred, but the Lo Mein noodles work well. These noodles are about the size of Fettuccine, in width.
Note 2: The water is to help cook the turkey, there is little oil in this recipe and little fat in the turkey. The water also helps to steam the bell peppers. If you are using ground pork, you may be able to omit the water in this step. To decide, is the mixture “dry” in appearance or is there a lot of oil? If there is a lot of oil, the you can either: drain the oil and add the water, or skip the water and just move forward.
Note 3: The cornstarch is to make the liquid more of a sauce, with a thicker consistency. Can be omitted if you prefer.
~~~
The first time I made this dish, it was perfect! BUT....I didn't write the recipe down. This version is 2.0. Great, but still needing a tiny bit of fine tuning. I thought I would post it here and see if anyone wanted to try it.
Drunken Thai Noodles
2 TB Peanut Oil
½ Small Yellow Onion, diced
3 Cloves of Garlic, minced
1 tsp Crushed Red Pepper Flakes
1 lb Ground Turkey (or ground chicken or pork)
1 Green Bell Pepper, diced
2 TB Soy Sauce
3 TB Hoisin Sauce
1 tsp Ground Ginger (I think I used dried, powdered, ground...but fresh would be great)
2 tsp Red Wine Vinegar or Rice Vinegar
½ tsp Sugar
1 C Broth-Chicken or veggie
1 tsp Cornstarch
3 TB Fresh Basil
Ho Fan (Vermicelli) or Lo Mein Noodles (Note 1)
·In a large pot, bring water to a boil, when boiling, begin next step.
·Over High Heat in a non stick skillet, heat the peanut oil, until shimmering
·Add onion, garlic and red pepper flakes
·Saute for 1 min, stirring constantly, to avoid having the garlic burn
·Add crumbled ground turkey, cook until nearly browned.
·Add ½ cup of hot water and the bell peppers. (Note 2)
·Continue cooking until nearly all the water has cooked off, about 4-5 minutes. The turkey will be completely cooked at this point.
·Add noodles to the water and stir. The noodles take 5 minutes.
·Meanwhile, mix the soy sauce, hoisin sauce, ginger, vinegar and sugar. Stir into the turkey mixture, simmer briefly, approximately 1 minute.
·Mix the cornstarch into a small bit of the broth, to remove any lumps. Pour this mixture into the full cup of broth. Slowly add to the skillet, stirring constantly. (Note 3)
·Cook for another minute or two. The sauce will thicken. Turn off the heat and add the basil. ·Drain the noodles and rinse briefly with hot water. Add to the turkey and sauce. Stir to combine. Serve immediately
Note 1: These noodles can be found in the Asian food section of your grocery store. The Ho Fan noodles are preferred, but the Lo Mein noodles work well. These noodles are about the size of Fettuccine, in width.
Note 2: The water is to help cook the turkey, there is little oil in this recipe and little fat in the turkey. The water also helps to steam the bell peppers. If you are using ground pork, you may be able to omit the water in this step. To decide, is the mixture “dry” in appearance or is there a lot of oil? If there is a lot of oil, the you can either: drain the oil and add the water, or skip the water and just move forward.
Note 3: The cornstarch is to make the liquid more of a sauce, with a thicker consistency. Can be omitted if you prefer.
~~~
Let me take you down, ’cause I’m going to...
...Strawberry Fields
So quickly, must share.
Had a housewarming on Saturday night and had yummy food and tasty wine. One of our lovely guests brought the sweetest, tastiest, freshiest, still warm from the sun Strawberries. They had gone to a pick your own place and brought some to our party. Seriously....EVERYTHING YOU EVER WANT in a STRAWBERRY...this was it. Oh My Gawd!
The Strawberries are less than $2 a pound...of course you are picking you own, but come on!!!
I'm going to look into going...hope folks in the DC metro area can try to go as well!
http://www.pickyourown.com/
+++
So quickly, must share.
Had a housewarming on Saturday night and had yummy food and tasty wine. One of our lovely guests brought the sweetest, tastiest, freshiest, still warm from the sun Strawberries. They had gone to a pick your own place and brought some to our party. Seriously....EVERYTHING YOU EVER WANT in a STRAWBERRY...this was it. Oh My Gawd!
The Strawberries are less than $2 a pound...of course you are picking you own, but come on!!!
I'm going to look into going...hope folks in the DC metro area can try to go as well!
http://www.pickyourown.com/
+++
Sunday, June 05, 2005
Cracker Barrel This!
Back in the day when I was not to suppose to eat at the Cracker Barrel because of their stupid discriminatory practices towards gay and lesbian employees, I would still go...but I would sit silently in protest while eating their food. My favorite side dish at Cracker Barrel is their cheesy potatoey casseroley thing. I'd sometimes order two servings of it. And for the longest time, I've been trying to figure out how to make it. This morning...I got it!
Hashbrown Casserole
For 6-10 people
2 lbs of frozen hashbrown potatoes (the shredded hashbrowns, not the patty, formed kind)
1 medium onion, finely diced or shredded
1/2 cup butter, cubed, reserve about a 1/4 of this butter for the top
2 cup of sour cream
1 can of Cream of soup, I used cream of Chicken
10 oz, shredded cheddar cheese
1 teaspoon garlic powder
Salt & Pepper to taste
Schlup it all together in a large bowl and dumped into a buttered baking pan, 13x9. Drop a few small bits of butter on top. Bake for 40-50 minutes in a 350 degree oven. Will be really hot and bubbly and starting to brown. Allow to cool for a few minutes before eating. Yum-o!
+++
Hashbrown Casserole
For 6-10 people
2 lbs of frozen hashbrown potatoes (the shredded hashbrowns, not the patty, formed kind)
1 medium onion, finely diced or shredded
1/2 cup butter, cubed, reserve about a 1/4 of this butter for the top
2 cup of sour cream
1 can of Cream of soup, I used cream of Chicken
10 oz, shredded cheddar cheese
1 teaspoon garlic powder
Salt & Pepper to taste
Schlup it all together in a large bowl and dumped into a buttered baking pan, 13x9. Drop a few small bits of butter on top. Bake for 40-50 minutes in a 350 degree oven. Will be really hot and bubbly and starting to brown. Allow to cool for a few minutes before eating. Yum-o!
+++
I Want to Ride My Bicycle, I Want to Ride My Bike
I normally hate Chardonnay, but last night I had an entire bottle of a very tasty, cheaper Chardonnay from France. I'd recommend this wine. I think we paid $8 for the bottle. It's not oaky or buttery like the Chards that I do not like.
Red Bicyclette
Chardonnay
2003
French
Bonjour! Welcome to Red Bicyclette, from a little corner of the very best place in France. Wines from a place where the sheer joy of living is as easy as riding a bike. Wines from villages where the butcher, the baker and the candlestick-maker, still exist. Wines that are meant to be shared, like magical moments pedaling together through the countryside. A field of flowers, a hillside of lavender, the scents and flavors of the countryside captured in the bottle. Crisp red apple with a hint of buttery pear and spice, perfectly balanced and easy to enjoy, as easy as riding a bike.
Red Bicyclette
Chardonnay
2003
French
Bonjour! Welcome to Red Bicyclette, from a little corner of the very best place in France. Wines from a place where the sheer joy of living is as easy as riding a bike. Wines from villages where the butcher, the baker and the candlestick-maker, still exist. Wines that are meant to be shared, like magical moments pedaling together through the countryside. A field of flowers, a hillside of lavender, the scents and flavors of the countryside captured in the bottle. Crisp red apple with a hint of buttery pear and spice, perfectly balanced and easy to enjoy, as easy as riding a bike.
Friday, June 03, 2005
Homemade Chicken Dumpling Soup
Ladies and Gentlemen:
This is a very simple and common recipe, but I do call it my ancient family secret recipe. Please go forth and make this healthy, hearty, heart-warming soup. I know it goes to my Grandmother and I’m sure it goes back further than that, but I don’t know for sure.
I’m vague with the ingredients, as it’s sort of based on your likes and dislikes, what’s in your fridge or market, and how many people you want to make this for. In order to make a more flavorful soup, I first ‘amplify’ the broth/stock/bouillon. Read below to understand. Basically, a regular can of broth or a cube of bouillon can be tasty, but also a bit fake. I take an extra step to make it better. Since I’m not about to make homemade stock.
Chicken Dumpling Soup
1 large head of celery
1 large bag of baby carrots
2 large onions
chicken, either in pieces or boneless skinless (for a healthy/easier version)
Salt and Pepper
Bay Leave
“Mrs. Dash”
Chicken Broth or Bouillon
3 Eggs
Flour (a few cups are needed)
Divide the vegetables in half. The first half should be roughly chopped. Clean the celery and chop into pieces about three/four inches long. Remove the root end, but use the leaves. The onion, same thing, cut off the root end, leave the skin on and roughly chop, large chunks. With baby carrots, just cut in half. If you have some parsley, throw it in.
Throw all this in a pot and the bay leaf and either 1) cover with about 8 cups of water and add a few bouillon cubes and bring to a simmer or 2) cover with canned chicken broth. (About 4-5 cans). I prefer step one and I prefer the “Knox” brand chicken bouillon cubes. They are really cheap and are in a small yellow box near the canned broths. When the kettle is simmering, add the chicken. Keep this pot at a simmer until….this depends. If you are using chicken parts with bones and skin, leave them in their for a long while. This will allow the full body and flavor to come out while the chicken is cooking. As long as an hour. Pour the entire pot into a strainer, reserving the broth. If you are using boneless skinless, just simmer for about 12 minutes and the vegetables are tender. Again, drain and reserve the broth.
Return the broth and bring to a medium simmer, light boil. Cut the remaining vegetables into uniform bite-size pieces, add to the broth. Cut or shred the chicken. Add to the broth. Keep simmering.
In a bowl, whisk the three eggs with a pinch of salt and a few grinds/shakes of black pepper. Also add a tablespoon of Mrs. Dash. Slowly add in the flour, eventually you’ll get a heavy, doughy, sticky blob. Begin pinching pieces off about the size from the tip of your thumb to the first joint of the your thumb…average. Drop into the simmering broth. Repeat until the pot is full and the dough is gone. The ‘dumplings’ will sink to the bottom and as they cook rise to the top. Once they are all floating on the surface, basically you’re done. I like to keep them going for awhile longer. Salt and pepper to taste. The bouillon is very salty, so use caution and taste first.
At this point, eat or, cool the soup and refrigerate. This is one of those----so much better the next day---soups. Bring to a simmer on the stove or heat in the microwave. Try not to boil, a vigorous boil can break apart the dumplings.
This recipe is very vague as I don’t write it down, I just do it. Let me know, via the comments, if you have any questions or suggestions. You can add extra vegetables if you like. I’d add them after the ‘broth’ is made. Green beans, corn, broccoli are all vegetables I’ve seen…but wouldn’t put in my soup for all the world….this would violate my grandmothers memory…but please do what you want!!!! And let me know it turns out.
+++
This is a very simple and common recipe, but I do call it my ancient family secret recipe. Please go forth and make this healthy, hearty, heart-warming soup. I know it goes to my Grandmother and I’m sure it goes back further than that, but I don’t know for sure.
I’m vague with the ingredients, as it’s sort of based on your likes and dislikes, what’s in your fridge or market, and how many people you want to make this for. In order to make a more flavorful soup, I first ‘amplify’ the broth/stock/bouillon. Read below to understand. Basically, a regular can of broth or a cube of bouillon can be tasty, but also a bit fake. I take an extra step to make it better. Since I’m not about to make homemade stock.
Chicken Dumpling Soup
1 large head of celery
1 large bag of baby carrots
2 large onions
chicken, either in pieces or boneless skinless (for a healthy/easier version)
Salt and Pepper
Bay Leave
“Mrs. Dash”
Chicken Broth or Bouillon
3 Eggs
Flour (a few cups are needed)
Divide the vegetables in half. The first half should be roughly chopped. Clean the celery and chop into pieces about three/four inches long. Remove the root end, but use the leaves. The onion, same thing, cut off the root end, leave the skin on and roughly chop, large chunks. With baby carrots, just cut in half. If you have some parsley, throw it in.
Throw all this in a pot and the bay leaf and either 1) cover with about 8 cups of water and add a few bouillon cubes and bring to a simmer or 2) cover with canned chicken broth. (About 4-5 cans). I prefer step one and I prefer the “Knox” brand chicken bouillon cubes. They are really cheap and are in a small yellow box near the canned broths. When the kettle is simmering, add the chicken. Keep this pot at a simmer until….this depends. If you are using chicken parts with bones and skin, leave them in their for a long while. This will allow the full body and flavor to come out while the chicken is cooking. As long as an hour. Pour the entire pot into a strainer, reserving the broth. If you are using boneless skinless, just simmer for about 12 minutes and the vegetables are tender. Again, drain and reserve the broth.
Return the broth and bring to a medium simmer, light boil. Cut the remaining vegetables into uniform bite-size pieces, add to the broth. Cut or shred the chicken. Add to the broth. Keep simmering.
In a bowl, whisk the three eggs with a pinch of salt and a few grinds/shakes of black pepper. Also add a tablespoon of Mrs. Dash. Slowly add in the flour, eventually you’ll get a heavy, doughy, sticky blob. Begin pinching pieces off about the size from the tip of your thumb to the first joint of the your thumb…average. Drop into the simmering broth. Repeat until the pot is full and the dough is gone. The ‘dumplings’ will sink to the bottom and as they cook rise to the top. Once they are all floating on the surface, basically you’re done. I like to keep them going for awhile longer. Salt and pepper to taste. The bouillon is very salty, so use caution and taste first.
At this point, eat or, cool the soup and refrigerate. This is one of those----so much better the next day---soups. Bring to a simmer on the stove or heat in the microwave. Try not to boil, a vigorous boil can break apart the dumplings.
This recipe is very vague as I don’t write it down, I just do it. Let me know, via the comments, if you have any questions or suggestions. You can add extra vegetables if you like. I’d add them after the ‘broth’ is made. Green beans, corn, broccoli are all vegetables I’ve seen…but wouldn’t put in my soup for all the world….this would violate my grandmothers memory…but please do what you want!!!! And let me know it turns out.
+++
Tuesday, May 31, 2005
Banana & Onion Soup?
In a way, yes. But don't click away yet! Serious, this one is worth checking out further. I can't breathe I'm so stuffed from my extra large bowl! Another America's Test Kitchen recipe.
Mulligatawny Soup
Mulligatawny is a pureed vegetable soup that originated in India during the British Raj. The soup is mildly spicy but not hot. The finished soup should be silky and elegant with potent yet balanced spices and aromatics.
Although a few sources say that pureering is optional, the recipe I used suggested that the soup MUST be smooth. It was worth the extra step, very good. I added some chicken to the soup as it cooked, then cooled it and shredded it to add at the end. A dollop of yogurt and a shower of cilantro finish the soup. Traditionally, Mulligatawny is served over basmati rice or red lentils, although it can stand on its own.
Serves 6 to 8 and takes about 30-40 minutes to make, depending on your chopping skills.
4 Medium garlic cloves, 2 peeled and 2 finely minced
1 piece of fresh ginger, peeled and grated, about 1 1/2 tablespoons
1/4 Cup water
3 Tablespoons of butter
2 Medium onions, chopped
1 Teaspoon tomato paste
1/2 Cup shredded unsweetened coconut (do not use sweetened coconut)
1 1/2 Tablespoons curry powder
1 Teaspoon ground cumin
1/4 Teaspoon cayenne pepper powder
1/4 Cup all--purpose flour
7 Cups low-sodium chicken broth (see note)
2 Medium Carrots, peeled and chopped coarse
1 Medium Celery rib, chopped coarse
1 Medium very ripe Banana
Salt & Pepper
Yogurt (optional)
Cilantro, minced (optional)
1. Place the 2 peeled whole garlic cloves, 2 Teaspoons of the grated ginger and the water in the blender. Blend until smooth, about 25 seconds; leave this in the blender and move on to the next step, we'll come back to this later.
2. Heat the butter in a large stockpot or Dutch oven over medium heat until foaming. Add the onions and tomato paste and cook, stirring frequently, until the onions are softened and beginning to brown, about 3 minutes. Stir in the coconut and cook until fragrant, about 1 minute. Add the minced garlic (not the stuff in the blender), remaining ginger, curry powder, cumin, cayenne and flour. Stir until evenly combined, about 1 minute. Whisking contantly and vigourously, gradually add the chicken broth.
3. Add the carrots, celery and the whole, peeled banana to the pot. At this point if you want to have chicken in the final soup, add whole, boneless skinless breast now. Increase the heat to medium-high and bring to a boil. Cover, reduce heat to low and simmer until the vegetables are tender, about 20 minutes.
4. Remove the chicken and slice or shred. Puree the soup in batches in the blender with the garlic and ginger until very smooth. My blender took four batches. >>>>DO NOT FILL ALL THE WAY>>>JUST OVER 1/2 WAY IS ENOUGH>>>> You blender will explode and scald you! Wash and dry the pot. Return the pureed soup to the clean pot and season to taste with Salt and Pepper. Warm the soup over medium heat until hot, about 1 minute. Ladle the soup into individual bowls, spoon a dallop of yogurt over each and sprinkle with cilantro, serve immediately.
The soup can be refrigerated in an airtight container for up to 3 days. Warm over low heat until hot, do not boil.
Note: Of course everyone always says homemade chicken broth is best. Well, it is, but who as time? I feel the best substitute is a low sodium Swanson's Chicken Broth. If you want to make this vegetarian, use vegetable broth. In this case, it might be best to make your own broth, as most canned varieties are a bit metallic tasting. In 8 cups of water, add two coarsely chopped onions, a few stalks of celery, some carrots, some parsley. And whatever other vegetables you might want. Season with salt and pepper, maybe add a bay leaf. Simmer for about 1/2 hour. Strain and you're good to go. If you do not want to take the time or energy, I would suggest Knox brand Vegetable Bouillon cubes. One cube for two cups of water. While you are simmering that water that the bouillon is dissolving in, add some onion. This will freshen up the flavor and make it a bit more "natural" tasting.
And for dessert....some fresh chopped pineapple and fresh sliced kiwi drizzled in lime-ginger syrup and sprinkled with some toasted coconut. Buy some chopped fresh pineapple at the store, two kiwis, peeled and sliced. Two limes, one zested, both juiced. Add the juice, zest and a one inch chunk of ginger into one cup of sugar and one cup of water. Simmer until dissolved. Remove from heat and cool. Remove the ginger chunk, then pour over the fruit. Yum!
!!!
Mulligatawny Soup
Mulligatawny is a pureed vegetable soup that originated in India during the British Raj. The soup is mildly spicy but not hot. The finished soup should be silky and elegant with potent yet balanced spices and aromatics.
Although a few sources say that pureering is optional, the recipe I used suggested that the soup MUST be smooth. It was worth the extra step, very good. I added some chicken to the soup as it cooked, then cooled it and shredded it to add at the end. A dollop of yogurt and a shower of cilantro finish the soup. Traditionally, Mulligatawny is served over basmati rice or red lentils, although it can stand on its own.
Serves 6 to 8 and takes about 30-40 minutes to make, depending on your chopping skills.
4 Medium garlic cloves, 2 peeled and 2 finely minced
1 piece of fresh ginger, peeled and grated, about 1 1/2 tablespoons
1/4 Cup water
3 Tablespoons of butter
2 Medium onions, chopped
1 Teaspoon tomato paste
1/2 Cup shredded unsweetened coconut (do not use sweetened coconut)
1 1/2 Tablespoons curry powder
1 Teaspoon ground cumin
1/4 Teaspoon cayenne pepper powder
1/4 Cup all--purpose flour
7 Cups low-sodium chicken broth (see note)
2 Medium Carrots, peeled and chopped coarse
1 Medium Celery rib, chopped coarse
1 Medium very ripe Banana
Salt & Pepper
Yogurt (optional)
Cilantro, minced (optional)
1. Place the 2 peeled whole garlic cloves, 2 Teaspoons of the grated ginger and the water in the blender. Blend until smooth, about 25 seconds; leave this in the blender and move on to the next step, we'll come back to this later.
2. Heat the butter in a large stockpot or Dutch oven over medium heat until foaming. Add the onions and tomato paste and cook, stirring frequently, until the onions are softened and beginning to brown, about 3 minutes. Stir in the coconut and cook until fragrant, about 1 minute. Add the minced garlic (not the stuff in the blender), remaining ginger, curry powder, cumin, cayenne and flour. Stir until evenly combined, about 1 minute. Whisking contantly and vigourously, gradually add the chicken broth.
3. Add the carrots, celery and the whole, peeled banana to the pot. At this point if you want to have chicken in the final soup, add whole, boneless skinless breast now. Increase the heat to medium-high and bring to a boil. Cover, reduce heat to low and simmer until the vegetables are tender, about 20 minutes.
4. Remove the chicken and slice or shred. Puree the soup in batches in the blender with the garlic and ginger until very smooth. My blender took four batches. >>>>DO NOT FILL ALL THE WAY>>>JUST OVER 1/2 WAY IS ENOUGH>>>> You blender will explode and scald you! Wash and dry the pot. Return the pureed soup to the clean pot and season to taste with Salt and Pepper. Warm the soup over medium heat until hot, about 1 minute. Ladle the soup into individual bowls, spoon a dallop of yogurt over each and sprinkle with cilantro, serve immediately.
The soup can be refrigerated in an airtight container for up to 3 days. Warm over low heat until hot, do not boil.
Note: Of course everyone always says homemade chicken broth is best. Well, it is, but who as time? I feel the best substitute is a low sodium Swanson's Chicken Broth. If you want to make this vegetarian, use vegetable broth. In this case, it might be best to make your own broth, as most canned varieties are a bit metallic tasting. In 8 cups of water, add two coarsely chopped onions, a few stalks of celery, some carrots, some parsley. And whatever other vegetables you might want. Season with salt and pepper, maybe add a bay leaf. Simmer for about 1/2 hour. Strain and you're good to go. If you do not want to take the time or energy, I would suggest Knox brand Vegetable Bouillon cubes. One cube for two cups of water. While you are simmering that water that the bouillon is dissolving in, add some onion. This will freshen up the flavor and make it a bit more "natural" tasting.
And for dessert....some fresh chopped pineapple and fresh sliced kiwi drizzled in lime-ginger syrup and sprinkled with some toasted coconut. Buy some chopped fresh pineapple at the store, two kiwis, peeled and sliced. Two limes, one zested, both juiced. Add the juice, zest and a one inch chunk of ginger into one cup of sugar and one cup of water. Simmer until dissolved. Remove from heat and cool. Remove the ginger chunk, then pour over the fruit. Yum!
!!!
Friday, May 27, 2005
The Devil Made Me Do It
Well, not the devil, but fundraising. What? OK.
A couple years back I went to lunch with a donor I was working with. They were having some issues with the way we were doing things, we wanted to make it right. So, we went to lunch and worked things out. For lunch I had this lovely plate of pasta with a rich savory sauce.
I feel this is pretty easy and really tasty. Perhaps not that healthy, but who I am to "do" healthy.
Enjoy.
Sausage and Leek Cream Sauce
1 lb loose sausage (mild or sweet)
1/2 medium onion, finely chopped
5 cloves of garlic, finely chopped or minced
2 leeks (light green and white parts finely chopped and rinsed) (see note 1)
1 tsp, fennel seeds, lightly crushed (see note 2)
1 tsp, allspice
1 cup, chicken broth
1/2 cup, half and half or light cream
Salt & Pepper to taste
In a large pan, brown sausage over medium high heat, breaking into small bits as you go.
When the sausage is nearly completely browned, lower heat to medium and add the onions and garlic and your dry spices. Stir and cook for two to four minutes, stirring regularly. Do not let the onions brown.
Add in the leeks and stir for one minute. Add the broth and simmer for 10 minutes, covered.
Remove cover and simmer for another 5 minutes, this will allow the sauce to reduce.
Add the half and half or cream, stir to incorporate and warm through.
Add salt and pepper to taste.
Serve with a shapely pasta that will hold onto the sauce and sausage bits.
I also like to add a liberal sprinkling of some freshly grated parm!
A nice salad and crusty bread are great sides to this dish.
Note 1: Leeks are grown in a sandy loamy soil. As a member of the same family as onions, they are all layers...these layers, especially the light green and white parts we want for this dish, gather up sand and dirt as they grow. For cleaning, I like slice off the root bottom and choose where I cut the greens. When the light green starts to go from light to dark, that's the place. Once done, I will thinly slice the leeks into 'ringlets.' I'll place all of these in a large bowl filled with cold water. When you're done slicing, swish them around for a couple minutes. This will dislodge the dirt and sand, allowing it to fall to the bottom of the bowl. With your hands, lift the leeks out of the water and put in a strainer. Do not dump the bowl full of water and leeks into a strainer. This will just allow the sand to incorporate back into the leeks. Icky.
Note 2: I have a mortar & pestle that I use to lightly crush my fennel. That works, but is not necessary. You can just put them on the cutting board and press and crack them with a glass, or a tenderizing mallet. We're doing this just to release extra flavor!
+++
A couple years back I went to lunch with a donor I was working with. They were having some issues with the way we were doing things, we wanted to make it right. So, we went to lunch and worked things out. For lunch I had this lovely plate of pasta with a rich savory sauce.
I feel this is pretty easy and really tasty. Perhaps not that healthy, but who I am to "do" healthy.
Enjoy.
Sausage and Leek Cream Sauce
1 lb loose sausage (mild or sweet)
1/2 medium onion, finely chopped
5 cloves of garlic, finely chopped or minced
2 leeks (light green and white parts finely chopped and rinsed) (see note 1)
1 tsp, fennel seeds, lightly crushed (see note 2)
1 tsp, allspice
1 cup, chicken broth
1/2 cup, half and half or light cream
Salt & Pepper to taste
In a large pan, brown sausage over medium high heat, breaking into small bits as you go.
When the sausage is nearly completely browned, lower heat to medium and add the onions and garlic and your dry spices. Stir and cook for two to four minutes, stirring regularly. Do not let the onions brown.
Add in the leeks and stir for one minute. Add the broth and simmer for 10 minutes, covered.
Remove cover and simmer for another 5 minutes, this will allow the sauce to reduce.
Add the half and half or cream, stir to incorporate and warm through.
Add salt and pepper to taste.
Serve with a shapely pasta that will hold onto the sauce and sausage bits.
I also like to add a liberal sprinkling of some freshly grated parm!
A nice salad and crusty bread are great sides to this dish.
Note 1: Leeks are grown in a sandy loamy soil. As a member of the same family as onions, they are all layers...these layers, especially the light green and white parts we want for this dish, gather up sand and dirt as they grow. For cleaning, I like slice off the root bottom and choose where I cut the greens. When the light green starts to go from light to dark, that's the place. Once done, I will thinly slice the leeks into 'ringlets.' I'll place all of these in a large bowl filled with cold water. When you're done slicing, swish them around for a couple minutes. This will dislodge the dirt and sand, allowing it to fall to the bottom of the bowl. With your hands, lift the leeks out of the water and put in a strainer. Do not dump the bowl full of water and leeks into a strainer. This will just allow the sand to incorporate back into the leeks. Icky.
Note 2: I have a mortar & pestle that I use to lightly crush my fennel. That works, but is not necessary. You can just put them on the cutting board and press and crack them with a glass, or a tenderizing mallet. We're doing this just to release extra flavor!
+++
Wednesday, May 25, 2005
Lazy Sundays
Every few Sundays I like to make a simple tasty breakfast. Sure, sometimes I throw out all the stops and do eggs and potatoes and bacon and toast and coffee and juice and...and....and.... But more often I like to keep it simple. This is my WORLD FAMOUS SAUSAGE GRAVY to go on biscuits. OK, maybe not world famous, but it's getting there!
Savory Sausage Gravy with biscuits
1 1lb package of plain breakfast sausage, Jimmy Dean or otherwise
2 TB flour
1 1/2 cups of milk
1 1/2 cups of water
Salt and pepper to taste
Cayenne pepper to taste (optional)
Crumble sausage in a medium high fry pan, brown. Approximately 5 minutes. Stir as needed to brown completely.
Sprinkle flour over sausage. Stir. The fat will be absorbed into the flour. Stir for 1 to 2 minutes.
Pour water, stir to completely combine and dissolve the flour. Add milk. Stir.
Lower heat to a light simmer. Stirring regularly. The mess in the pan will thicken into a rich gravy. Between 10-15 minutes.
Season to taste with Salt, Pepper and cayenne if you wish. I like to have a little heat to my sausage gravy.
Serve over Pillsbury Grands Butter Tastin' Biscuits. Sure, make your own if you want, but these are soooo tasty, I couldn't compete. The biscuits should go in the oven as you start browning the sausage. They will be done just about the same time as the gravy. Serve both hot!
UPDATE: 2/21/06--see photo here.
Savory Sausage Gravy with biscuits
1 1lb package of plain breakfast sausage, Jimmy Dean or otherwise
2 TB flour
1 1/2 cups of milk
1 1/2 cups of water
Salt and pepper to taste
Cayenne pepper to taste (optional)
Crumble sausage in a medium high fry pan, brown. Approximately 5 minutes. Stir as needed to brown completely.
Sprinkle flour over sausage. Stir. The fat will be absorbed into the flour. Stir for 1 to 2 minutes.
Pour water, stir to completely combine and dissolve the flour. Add milk. Stir.
Lower heat to a light simmer. Stirring regularly. The mess in the pan will thicken into a rich gravy. Between 10-15 minutes.
Season to taste with Salt, Pepper and cayenne if you wish. I like to have a little heat to my sausage gravy.
Serve over Pillsbury Grands Butter Tastin' Biscuits. Sure, make your own if you want, but these are soooo tasty, I couldn't compete. The biscuits should go in the oven as you start browning the sausage. They will be done just about the same time as the gravy. Serve both hot!
UPDATE: 2/21/06--see photo here.
Monday, May 23, 2005
Chicken "Provencale"
I've been making this light, tasty dish for several years. I love it. The bright crisp flavors of the vegetables that have been lightly sauteed, then simmered in white wine with fresh basil and lemon on top. It's a perfect dish for a hot summer lunch.
Serves 4
4 Chicken breasts, boneless, skinless
1/2 cup Flour
Salt and Pepper
Dried Parsley (optional)
Cayenne Pepper (optional and to taste)
2 Tablespoons Olive oil
1 green bell pepper, diced
1 small or medium onion, diced
3-4 cloves, garlic, minced
4-6 Roma tomatoes, seeded and diced
6-8 leaves of basil, fresh, chopped
1 cup dry white wine
1 lemon, zested and juiced
Dredge the chicken in the flour that has been seasoned with salt, pepper and if you wish, parsley and cayenne pepper.
Heat the oil in a large, heavy skillet over medium high heat. Add chicken and saute until golden brown and delicious, depending on the thickness of the chicken, 3-6 minutes.
Remove and set aside and keep warm. Add the onions, toss to coat in oil, allow to saute for 1 minute. Add the garlic and peppers to the pan. Saute another 2 minutes. Add the tomatoes and basil. Cook for 2 minutes. Add the lemon juice and zest.
Add the wine and simmer for 2 minutes. Check the seasonings. Spoon over the warm chicken.
Serve with linguine if you want.
***
Serves 4
4 Chicken breasts, boneless, skinless
1/2 cup Flour
Salt and Pepper
Dried Parsley (optional)
Cayenne Pepper (optional and to taste)
2 Tablespoons Olive oil
1 green bell pepper, diced
1 small or medium onion, diced
3-4 cloves, garlic, minced
4-6 Roma tomatoes, seeded and diced
6-8 leaves of basil, fresh, chopped
1 cup dry white wine
1 lemon, zested and juiced
Dredge the chicken in the flour that has been seasoned with salt, pepper and if you wish, parsley and cayenne pepper.
Heat the oil in a large, heavy skillet over medium high heat. Add chicken and saute until golden brown and delicious, depending on the thickness of the chicken, 3-6 minutes.
Remove and set aside and keep warm. Add the onions, toss to coat in oil, allow to saute for 1 minute. Add the garlic and peppers to the pan. Saute another 2 minutes. Add the tomatoes and basil. Cook for 2 minutes. Add the lemon juice and zest.
Add the wine and simmer for 2 minutes. Check the seasonings. Spoon over the warm chicken.
Serve with linguine if you want.
***
Sauvignon Blanc Tasting
So we had a "tasting" this past Friday night.
One from South Africa, France and New Zealand. Everyone liked something different, no one was the clear winner. I put out paper and a pen for comments. Here they are:
French: Henri Bourgeois Petit Bourgeois 2004
Tart
Green Nose
Dry Fruit
Peach Nose
Very full
Very dry, more peach flavor
#1 for me
South African: Graham Beck Waterside 2004
Round "sour" note
Smooth/Tart
Nose-Spearmint?
Tart-Yellow Apples
TartYet Smooth
Velvety Feel
Crisp Taste
Maybe my preference?
New Zealand: Monkey Bay (Marlborough) 2004
Acidic
Grapefruit
YUMMY
Dry
Sour Milk
Unpleasant nose
Very dry
citrusy taste
My favorite
When all was said and done, I barely wanted to taste the New Zealand because of the sour nose, but then I did taste it....very dry, strong aftertaste and the GRAPEFRUIT was sooo strong...but after a taste, I loved it! And it was funny because we went to a wedding on Saturday and at the reception, I grabbed a white from the waiter and tasted...and proclaimed: "This is a Sauvignon Blanc from New Zealand, I'm guessing it's the same as what we had last night with the sour nose and grapefruit." I went and checked with the bar, sure enough...same exact everything, except the label...Allen Scott. Same appellation (Marlborough-which is the north eastern coast of the South Island), same alcohol content, same year. I felt so snobbish cause I got it!
One from South Africa, France and New Zealand. Everyone liked something different, no one was the clear winner. I put out paper and a pen for comments. Here they are:
French: Henri Bourgeois Petit Bourgeois 2004
Tart
Green Nose
Dry Fruit
Peach Nose
Very full
Very dry, more peach flavor
#1 for me
South African: Graham Beck Waterside 2004
Round "sour" note
Smooth/Tart
Nose-Spearmint?
Tart-Yellow Apples
TartYet Smooth
Velvety Feel
Crisp Taste
Maybe my preference?
New Zealand: Monkey Bay (Marlborough) 2004
Acidic
Grapefruit
YUMMY
Dry
Sour Milk
Unpleasant nose
Very dry
citrusy taste
My favorite
When all was said and done, I barely wanted to taste the New Zealand because of the sour nose, but then I did taste it....very dry, strong aftertaste and the GRAPEFRUIT was sooo strong...but after a taste, I loved it! And it was funny because we went to a wedding on Saturday and at the reception, I grabbed a white from the waiter and tasted...and proclaimed: "This is a Sauvignon Blanc from New Zealand, I'm guessing it's the same as what we had last night with the sour nose and grapefruit." I went and checked with the bar, sure enough...same exact everything, except the label...Allen Scott. Same appellation (Marlborough-which is the north eastern coast of the South Island), same alcohol content, same year. I felt so snobbish cause I got it!
Wednesday, May 18, 2005
Cashew Chicken review
It seems everyone enjoyed the Cashew Chicken dinner! This is very exciting.
I’ll start with the things I did differently.
*We forgot to defrost the chicken. We had chicken out, but we were worried it was going to go bad, so we used it on Monday and then forgot to take out the second batch. Once I realized this, I placed it in a Ziploc bag and put it in the sink with as close to room temperature as possible. I did this for about 15 minutes. It was thawed enough that I could, with some muscle, slice the chicken into thin strips.
*I didn’t have red wine vinegar, so I used a mixture of plain rice wine vinegar, as well as "seasoned" rice wine vinegar. I was worried about this flavor overpowering the dish, so I put just a splash of cider vinegar in.
*We used Jasmine rice. Yum.
*Followed Denise’s tip (see below) and rinsed the salted cashews in water before adding them to the dish.
*To bulk up the meal for a few extra servings-we had company-I added extra carrots and peppers, I needed an extra tablespoon of Hoisin sauce to coat it all completely.
Now for your feedback (my comments will be in italics):
Dancer in DC:
Special note from the Chinese Specialist - DON'T substitute powdered ginger for fresh. They are very different, and you won't get the same flavor. I've found that powdered is really only worthwhile for desserts, as when you pair it with cinnamon & nutmeg. And as Scott said in the {originalrecipe}, it's very inexpensive to buy fresh. Also, you can peel it with a regular vegetable peeler, and grate on a generic cheese grater if you don't have a microplane.
(Note from Scott E: To stretch the use of your ginger, you can use the peel and if you have a bit left over, that as well to make a simple ginger syrup for use in tea or lemonade. Put equal amounts of water and sugar (1 cup to 1 cup, etc) in a saucepan. If you want a stronger ginger flavored syrup add the peels and left over gingers bits right away, bring to a boil, stir until sugar is dissolved. If you want a milder ginger flavor, bring to a boil, dissolve the sugar, remove from the heat and add the ginger bits. Once the mixture is cool, pour through a strainer, lined with either cheese cloth or a cut open coffee filter, to remove bits. Refrigerate. Great for sweetening tea, mint tea and lemonade!!!)
Lady Brandenburg:
I can't believe we ate the WHOLE thing!!!
We are stuffed! But damn was that good. I wouldn't change a thing about the recipe. Here are some comments:
1) We used dry sherry instead of red wine vinegar. It said sherry or the vinegar, but we didn't know whether to use sweet or dry. In the end, I don't think it make a huge taste difference. I think it's just there to help the chicken soak up the sesame oil.
(Note from Scott E: I’m not really sure the full purpose of the vinegar, as I said, I used two types of vinegar. Usually vinegar, when added to a dish will make other flavors “POP.” I’m guessing you can use a whole different varieties, with the exception of Balsamic.)
2) It doesn't say in the recipe when to add the jalepeno pepper - so we added it when we added the chicken. It was a good amount of spice. We like spicy, so we added quite a bit of red pepper flakes. YUM!
(Note from Scott E: In the recipe, I combined the green and jalepeno and say ‘add the peppers.’ Will clarify that for future use.)
3) We assumed that once you add the spices and oil to the chicken you were to "shloop" it together, so that's what I did. After I put my hands in the raw chicken to coat it, I realized I could have saved the salmonella risk and used a wooden spoon or spatula. Duh. It would have accomplished the same thing.
4) We let the chicken "marinate" for a good ten minutes or so. I think I used more than an inch of ginger (we LOVE ginger) and the chicken really absorbed all the flavor.
(Note from Scott E: I let mine go for about 15 minutes. Not a problem. You do want to be careful with raw meat and vinegar. Vinegar can start to "cook" the meat. It starts immediately. You may have noticed the chicken change color when the vinegar, oil, spice mixture was added, a light cloudy texture. That's the weird science of it. The caution would be not to let this sit too long, maybe 20 minutes tops. I don't know what would happen, if anything, that's why this is a caution and not a "Rule.")
All in all, a great recipe and a great success. With our new knives I was able to slice regular chicken breast into tenderloin-size pieces. I would not have wanted to attempt that with our old dull knives (our old knives just tore meat apart rather than chopping it). Buying the chicken already sliced up is a good suggestion.
We ate ALL of it - but we were piggys. It really does make enough for about three very large servings. We shouldn't have split the last big pile - it was just SO damn good! Definitely a recipe I would make for company.
By the way, we used jasmine rice, which is my favorite. I think the brand is Mahatma. I think the extra flavor in jasmine rice really adds to any dish, and it's nice and sticky, which I like.
Thanks Scott! It was a GREAT dinner!!!!
One More thing: They didn't have unsalted cashews at the Safeway I went to, so I got salted ones and just sort of rinsed them in the sink and let them dry on paper towels. That worked out just fine.
The Kara:
I'm going shopping today - what are the chances that brown rice vinegar can be substituted? I'll probably suck it up and buy the red wine vinegar or sherry anyway but just thought I'd ask. Can't wait to Cook AND EAT with you!
(Note from Scott E: See notes above regarding vinegars. You could have used the brown rice vinegar, no problems there.)
To cut down on the time b/c I'm lazy I bought the carrots and peppers pre-cut (I know, I know, but I figured this will be more encouragement for me to actually make the dish).
(Note from Scott E: Rock on, do what you wanna do in terms of making cooking easier and fun.)
So I looked again at the recipe and decided I can have more chicken if I don't make it with the rice (and I'm not a big rice fan anyway). What do you think about adding a side of string beans or even broccoli instead of rice or is the rice a 'must-have'?
(Note from Scott E: The rice is just there as a ‘traditional’ Chinese take out staple. I think adding extra veggies to bulk the dish up is a great idea!)
Here's what happened - I came home and had to throw some laundry in so I know EXACTLY how much time the whole cooking affair took (please know that I am NOT a cook by any estimation) and with cheating (I bought pre-cut peppers and carrots) it took just over 30 minutes. The meal was delish - I forgot to add in the jalepeno pepper, but otherwise followed it exactly (and with a healthy helping of the red pepper found it spicy enough for my liking). I am also trying to cut down on the carbs, so I added frozen 'stir fry' veggies as my side dish and did eek out 4 servings (had 2 tonight and froze the other individual servings for later). LOVED it and can't wait to hear what everyone else did with their dishes! (and I'm not a big exclamation point person - it just seems that way b/c I'm excited about cooking!)
Terri L.
YUMMMM!!! But when do I add the jalapeno? I added it with the chicken in the wok.
(Note from Scott E: See note above about peppers.)
I also LOVE chunks of onion in a spicy Chinese dish, so I added half a medium onion, right after the chicken, but before the bell pepper so that the onion wasn't too limp, but not to strong.
(Note from Scott E: Good idea. Adding in extra goodies to make the dish more to your liking.)
And instead of rice, I prefer rice sticks. If you immerse the rice sticks in hot water for half the time the package directions suggest, they will absorb some of the liquid from the chix mix making everything that much more tasty.
(Note from Scott E: I’m not familiar with Rice Sticks. Can you let us know what they are? I’m sure they were great with the dinner.)
An excellent dinner. I think I barely have enough left over for tomorrow's dinner! Talk about being a PIG!!
After kitchen clean up (well, not the non-dishwasher dishes), I treated myself to fortune cookies. Here's my favorite fortune (if you tell someone, does a fortune come true?? awe, who cares?! I wanna share, besides, it seems to be more of a statement than a fortune): Beauty is in your heart, let it out, let it beat, give yourself a treat. HA! I choose syrah for now, and carrot cake later, for my treat!
(Note from Scott E: ROCK ON!)
Thank you all for participating in this fun experiment. I'll begin planning for the next "event." If you have further comments, please leave them below by clicking on X# Comments in the timestamp right below this paragraph!
I’ll start with the things I did differently.
*We forgot to defrost the chicken. We had chicken out, but we were worried it was going to go bad, so we used it on Monday and then forgot to take out the second batch. Once I realized this, I placed it in a Ziploc bag and put it in the sink with as close to room temperature as possible. I did this for about 15 minutes. It was thawed enough that I could, with some muscle, slice the chicken into thin strips.
*I didn’t have red wine vinegar, so I used a mixture of plain rice wine vinegar, as well as "seasoned" rice wine vinegar. I was worried about this flavor overpowering the dish, so I put just a splash of cider vinegar in.
*We used Jasmine rice. Yum.
*Followed Denise’s tip (see below) and rinsed the salted cashews in water before adding them to the dish.
*To bulk up the meal for a few extra servings-we had company-I added extra carrots and peppers, I needed an extra tablespoon of Hoisin sauce to coat it all completely.
Now for your feedback (my comments will be in italics):
Dancer in DC:
Special note from the Chinese Specialist - DON'T substitute powdered ginger for fresh. They are very different, and you won't get the same flavor. I've found that powdered is really only worthwhile for desserts, as when you pair it with cinnamon & nutmeg. And as Scott said in the {originalrecipe}, it's very inexpensive to buy fresh. Also, you can peel it with a regular vegetable peeler, and grate on a generic cheese grater if you don't have a microplane.
(Note from Scott E: To stretch the use of your ginger, you can use the peel and if you have a bit left over, that as well to make a simple ginger syrup for use in tea or lemonade. Put equal amounts of water and sugar (1 cup to 1 cup, etc) in a saucepan. If you want a stronger ginger flavored syrup add the peels and left over gingers bits right away, bring to a boil, stir until sugar is dissolved. If you want a milder ginger flavor, bring to a boil, dissolve the sugar, remove from the heat and add the ginger bits. Once the mixture is cool, pour through a strainer, lined with either cheese cloth or a cut open coffee filter, to remove bits. Refrigerate. Great for sweetening tea, mint tea and lemonade!!!)
Lady Brandenburg:
I can't believe we ate the WHOLE thing!!!
We are stuffed! But damn was that good. I wouldn't change a thing about the recipe. Here are some comments:
1) We used dry sherry instead of red wine vinegar. It said sherry or the vinegar, but we didn't know whether to use sweet or dry. In the end, I don't think it make a huge taste difference. I think it's just there to help the chicken soak up the sesame oil.
(Note from Scott E: I’m not really sure the full purpose of the vinegar, as I said, I used two types of vinegar. Usually vinegar, when added to a dish will make other flavors “POP.” I’m guessing you can use a whole different varieties, with the exception of Balsamic.)
2) It doesn't say in the recipe when to add the jalepeno pepper - so we added it when we added the chicken. It was a good amount of spice. We like spicy, so we added quite a bit of red pepper flakes. YUM!
(Note from Scott E: In the recipe, I combined the green and jalepeno and say ‘add the peppers.’ Will clarify that for future use.)
3) We assumed that once you add the spices and oil to the chicken you were to "shloop" it together, so that's what I did. After I put my hands in the raw chicken to coat it, I realized I could have saved the salmonella risk and used a wooden spoon or spatula. Duh. It would have accomplished the same thing.
4) We let the chicken "marinate" for a good ten minutes or so. I think I used more than an inch of ginger (we LOVE ginger) and the chicken really absorbed all the flavor.
(Note from Scott E: I let mine go for about 15 minutes. Not a problem. You do want to be careful with raw meat and vinegar. Vinegar can start to "cook" the meat. It starts immediately. You may have noticed the chicken change color when the vinegar, oil, spice mixture was added, a light cloudy texture. That's the weird science of it. The caution would be not to let this sit too long, maybe 20 minutes tops. I don't know what would happen, if anything, that's why this is a caution and not a "Rule.")
All in all, a great recipe and a great success. With our new knives I was able to slice regular chicken breast into tenderloin-size pieces. I would not have wanted to attempt that with our old dull knives (our old knives just tore meat apart rather than chopping it). Buying the chicken already sliced up is a good suggestion.
We ate ALL of it - but we were piggys. It really does make enough for about three very large servings. We shouldn't have split the last big pile - it was just SO damn good! Definitely a recipe I would make for company.
By the way, we used jasmine rice, which is my favorite. I think the brand is Mahatma. I think the extra flavor in jasmine rice really adds to any dish, and it's nice and sticky, which I like.
Thanks Scott! It was a GREAT dinner!!!!
One More thing: They didn't have unsalted cashews at the Safeway I went to, so I got salted ones and just sort of rinsed them in the sink and let them dry on paper towels. That worked out just fine.
The Kara:
I'm going shopping today - what are the chances that brown rice vinegar can be substituted? I'll probably suck it up and buy the red wine vinegar or sherry anyway but just thought I'd ask. Can't wait to Cook AND EAT with you!
(Note from Scott E: See notes above regarding vinegars. You could have used the brown rice vinegar, no problems there.)
To cut down on the time b/c I'm lazy I bought the carrots and peppers pre-cut (I know, I know, but I figured this will be more encouragement for me to actually make the dish).
(Note from Scott E: Rock on, do what you wanna do in terms of making cooking easier and fun.)
So I looked again at the recipe and decided I can have more chicken if I don't make it with the rice (and I'm not a big rice fan anyway). What do you think about adding a side of string beans or even broccoli instead of rice or is the rice a 'must-have'?
(Note from Scott E: The rice is just there as a ‘traditional’ Chinese take out staple. I think adding extra veggies to bulk the dish up is a great idea!)
Here's what happened - I came home and had to throw some laundry in so I know EXACTLY how much time the whole cooking affair took (please know that I am NOT a cook by any estimation) and with cheating (I bought pre-cut peppers and carrots) it took just over 30 minutes. The meal was delish - I forgot to add in the jalepeno pepper, but otherwise followed it exactly (and with a healthy helping of the red pepper found it spicy enough for my liking). I am also trying to cut down on the carbs, so I added frozen 'stir fry' veggies as my side dish and did eek out 4 servings (had 2 tonight and froze the other individual servings for later). LOVED it and can't wait to hear what everyone else did with their dishes! (and I'm not a big exclamation point person - it just seems that way b/c I'm excited about cooking!)
Terri L.
YUMMMM!!! But when do I add the jalapeno? I added it with the chicken in the wok.
(Note from Scott E: See note above about peppers.)
I also LOVE chunks of onion in a spicy Chinese dish, so I added half a medium onion, right after the chicken, but before the bell pepper so that the onion wasn't too limp, but not to strong.
(Note from Scott E: Good idea. Adding in extra goodies to make the dish more to your liking.)
And instead of rice, I prefer rice sticks. If you immerse the rice sticks in hot water for half the time the package directions suggest, they will absorb some of the liquid from the chix mix making everything that much more tasty.
(Note from Scott E: I’m not familiar with Rice Sticks. Can you let us know what they are? I’m sure they were great with the dinner.)
An excellent dinner. I think I barely have enough left over for tomorrow's dinner! Talk about being a PIG!!
After kitchen clean up (well, not the non-dishwasher dishes), I treated myself to fortune cookies. Here's my favorite fortune (if you tell someone, does a fortune come true?? awe, who cares?! I wanna share, besides, it seems to be more of a statement than a fortune): Beauty is in your heart, let it out, let it beat, give yourself a treat. HA! I choose syrah for now, and carrot cake later, for my treat!
(Note from Scott E: ROCK ON!)
Thank you all for participating in this fun experiment. I'll begin planning for the next "event." If you have further comments, please leave them below by clicking on X# Comments in the timestamp right below this paragraph!
Tuesday, May 17, 2005
Today is the day
Today is the first EAT WITH ME Cooking Without Borders special event.
If you haven't done so, get your shopping list here!
And here is the recipe.
Enjoy and don't forget to post your comments. Tomorrow I'll post them all in one entry and we'll see what everyone thinks. We will also start discussing the next event.
To Post your comments go to the bottom of each entry. You will see "POSTED BY SCOTTE at {time stamp} and "X comments." click there, that will bring you to a screen to post your own feedback. You can send me an email by clicking on the envelope. Thanks to Lady Brandenburg for suggesting a clarification on this. I'm new to the blog-o-sphere.
If you haven't done so, get your shopping list here!
And here is the recipe.
Enjoy and don't forget to post your comments. Tomorrow I'll post them all in one entry and we'll see what everyone thinks. We will also start discussing the next event.
To Post your comments go to the bottom of each entry. You will see "POSTED BY SCOTTE at {time stamp} and "X comments." click there, that will bring you to a screen to post your own feedback. You can send me an email by clicking on the envelope. Thanks to Lady Brandenburg for suggesting a clarification on this. I'm new to the blog-o-sphere.
Sunday, May 15, 2005
Multiple Food-gasm!!!
I've just had a multiple food-gasm and it won't stop!!!
Long story short, the flavors were all over the map, each bite was a whole new flavor sensation, from the wine to the salad to the entree.
I'll start with wine
An Austrian Gruner Veltliner Gmork from Anton Bauer, 2004. We picked up this white at Whole Foods for a very reasonable price, I can't remember it if was $9.99 or $12.99...but it was worth it regardless!!!
The Salad. A bag of the European greens with diced pear and cashews drizzled with Balsamic and Basil Vinegrette under the Ken's Steak House label. YUM YUM YUM. One of the best balsamic dressings we've had. A HUGE shout out to Sterfanie for bringing it over to our place many moons ago for dinner. We loved it and had to get more. WONDERFUL. Get it.
The Entree.
Paula Deen's done it again. That Devil-ette! Coconut Shrimp! Meow! Super duper quick and easy. And sooooo wonderful. Paired with an rum and orange marmalade dipping sauce. Crunch coating, succulent shrimp.
I'm really sorry folks....I'm having a really hard time finding worlds to describe this ecclectic meal. The wine certainly tied it all together. One bite of salad would yield a different tasting sip fo wine. A shrimp would yield another. Then you'd have another bite of salad and there would be less vinegrette or an extra pear and you'd have another completely different taste on the wine. I'm sure the more I pontificate on this whole experience, I'll have something more to say.
But in the meantime, here is the recipe from our dear friend Ms. Paula Deen. (THANK YOU I LOVE YOU--Can I visit with you on a trip to Savanananah???? PLEASE
Coconut Shrimp withOrange Marmalade
Recipe courtesy Robert Pickens (OK, it's not actually Paula Deen's recipe, but she made it on her show)
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 4 to 6 servings (see notes below on serving size suggestions)
2 cups bread crumbs
Kosher salt and freshly ground black pepper
2 cups all-purpose flour
4 large eggs, beaten
24 large shrimp, peeled and deveined
Vegetable oil, for frying Dipping Sauce:
1/2 cup orange marmalade
1 to 2 tablespoons dark rum (optional)
**Seriously, that's it!!!
SERVING NOTE: Ok, so if we got the "large" shrimp from Safeway (which were really JUMBO) and got the full serving suggestions, we'd be eating coconut shrimp for weeks. I scaled the recipe for two people. If you get "Jumbo" shrimp, go with 4, maybe 5 per person if you are having a salad or some other side dish. We did 6 shrimp and we're sitting here like Ted Bundy with our hands in the tops of our pants watching TV and moaning. I'd say if you get "large, 6-8 per person. Shrimp sizing is an another entry "sponsored" by dork of the century Alton Brown. "ALTON!! We love you!!!!!"
Here are the scaled amounts for 2.
1 cup of coconut, breadcrumbs and flour. 2 eggs.
Another note on the breadcrumbs. We splurged and bought Panko breadcrumbs. These are a special "Asian" breadcrumbs. They are lighter and flakier then a regular breadcrumb. They ROCKED THE FREE WORLD! Not necessary, but certainly De-Lish!
I could go on, but I just can't. I'm spent. Enjoy!
Long story short, the flavors were all over the map, each bite was a whole new flavor sensation, from the wine to the salad to the entree.
I'll start with wine
An Austrian Gruner Veltliner Gmork from Anton Bauer, 2004. We picked up this white at Whole Foods for a very reasonable price, I can't remember it if was $9.99 or $12.99...but it was worth it regardless!!!
"The Gruner Veltliner Gmork is a classic example of this varietal. Bright, ripe aromas of Granny Smith apples and clean citrus fruit dominate the nose of this wine. On the palate, the wine possesses crisp acidity as well as clean, pure citrus flavors that keep you coming back for more. This wine makes the ideal apertiff, but works equally well with fresh vegetables, fish dishes and fried chicken. It is also the perfect picnic wine."That really says it all! The crisp nose, the dry citrus palate. And it certainly paired well with our salad and entree. Will try to give more notes on this wine, but I'm still enjoying it.
The Salad. A bag of the European greens with diced pear and cashews drizzled with Balsamic and Basil Vinegrette under the Ken's Steak House label. YUM YUM YUM. One of the best balsamic dressings we've had. A HUGE shout out to Sterfanie for bringing it over to our place many moons ago for dinner. We loved it and had to get more. WONDERFUL. Get it.
The Entree.
Paula Deen's done it again. That Devil-ette! Coconut Shrimp! Meow! Super duper quick and easy. And sooooo wonderful. Paired with an rum and orange marmalade dipping sauce. Crunch coating, succulent shrimp.
I'm really sorry folks....I'm having a really hard time finding worlds to describe this ecclectic meal. The wine certainly tied it all together. One bite of salad would yield a different tasting sip fo wine. A shrimp would yield another. Then you'd have another bite of salad and there would be less vinegrette or an extra pear and you'd have another completely different taste on the wine. I'm sure the more I pontificate on this whole experience, I'll have something more to say.
But in the meantime, here is the recipe from our dear friend Ms. Paula Deen. (THANK YOU I LOVE YOU--Can I visit with you on a trip to Savanananah???? PLEASE
Coconut Shrimp with
Recipe courtesy Robert Pickens (OK, it's not actually Paula Deen's recipe, but she made it on her show)
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 4 to 6 servings (see notes below on serving size suggestions)
2 cups bread crumbs
Kosher salt and freshly ground black pepper
2 cups all-purpose flour
4 large eggs, beaten
24 large shrimp, peeled and deveined
Vegetable oil, for frying Dipping Sauce:
1/2 cup orange marmalade
1 to 2 tablespoons dark rum (optional)
*In a large bowl, combine coconut and bread crumbs and season with salt and pepper.
*Place flour, eggs, and bread crumb mixture into 3 separate bowls.
*Dredge the shrimp in flour and shake off excess.
*Next, dip the shrimp thoroughly in the egg and rub against the side of the bowl to lightly remove excess.
*Finally, coat the shrimp thoroughly with the bread crumb mixture.
*Lay out the shrimp so they do not touch on a parchment/waxed paper-lined baking sheet or platter until ready to fry.
*In a large Dutch oven or large deep skillet, heat several inches of oil to 350 degrees F.
*Fry the shrimp in batches until golden brown and cooked through, about 3 to 4 minutes per batch.
*Be careful not to overcrowd shrimp in the oil while frying.
*Drain on paper towels.
For the Dipping Sauce: heat the marmalade in a small saucepan over low heat. Thin with rum as desired.
**Seriously, that's it!!!
SERVING NOTE: Ok, so if we got the "large" shrimp from Safeway (which were really JUMBO) and got the full serving suggestions, we'd be eating coconut shrimp for weeks. I scaled the recipe for two people. If you get "Jumbo" shrimp, go with 4, maybe 5 per person if you are having a salad or some other side dish. We did 6 shrimp and we're sitting here like Ted Bundy with our hands in the tops of our pants watching TV and moaning. I'd say if you get "large, 6-8 per person. Shrimp sizing is an another entry "sponsored" by dork of the century Alton Brown. "ALTON!! We love you!!!!!"
Here are the scaled amounts for 2.
1 cup of coconut, breadcrumbs and flour. 2 eggs.
Another note on the breadcrumbs. We splurged and bought Panko breadcrumbs. These are a special "Asian" breadcrumbs. They are lighter and flakier then a regular breadcrumb. They ROCKED THE FREE WORLD! Not necessary, but certainly De-Lish!
I could go on, but I just can't. I'm spent. Enjoy!
Friday, May 13, 2005
A Great Summer Side Dish
I knew a certain someone who really loves this side dish! It is really good, whether you make it right before you sit down to eat, or hours before. And super duper simple.
Sweet Chile Cucumbers
Difficulty: Easy
Prep Time: 10 minutes
Yield: 4 servings
2 cucumbers, seeded & thinly sliced
1 fresh hot red chiles, thinly sliced
10-15 fresh mint leaves-thinly chopped
2 cups rice vinegar (approximately)
4 teaspoons sugar
Salt and freshly ground black pepper
Peel (optional) and Seed the cucumbers. To seed, slice cucumbers in half-lenghtwise, use a teaspoon and scrape the seeds out of the cucumbers. You’ll have a “U” shaped cucumber half, slice thinly, about an 1/8 of an inch.
Combine the cucumbers, chiles, and mint in a mixing bowl.
Pour in the vinegar to just cover the cucumbers, sprinkle with the sugar, salt, and pepper.
Toss everything together so the cucumbers are well coated with the vinegar.
Refrigerate; the cucumbers will soften as they marinate and the flavors will deepen, the longer they sit.
Some additions could include diced tomatoes and/or thinly sliced red onions. Anything you can think of?
Sweet Chile Cucumbers
Difficulty: Easy
Prep Time: 10 minutes
Yield: 4 servings
2 cucumbers, seeded & thinly sliced
1 fresh hot red chiles, thinly sliced
10-15 fresh mint leaves-thinly chopped
2 cups rice vinegar (approximately)
4 teaspoons sugar
Salt and freshly ground black pepper
Peel (optional) and Seed the cucumbers. To seed, slice cucumbers in half-lenghtwise, use a teaspoon and scrape the seeds out of the cucumbers. You’ll have a “U” shaped cucumber half, slice thinly, about an 1/8 of an inch.
Combine the cucumbers, chiles, and mint in a mixing bowl.
Pour in the vinegar to just cover the cucumbers, sprinkle with the sugar, salt, and pepper.
Toss everything together so the cucumbers are well coated with the vinegar.
Refrigerate; the cucumbers will soften as they marinate and the flavors will deepen, the longer they sit.
Some additions could include diced tomatoes and/or thinly sliced red onions. Anything you can think of?
Wednesday, May 11, 2005
Cooking Without Borders special event
Tuesday, May 17, 2005 will be the first EAT WITH ME-Cooking Without Borders special event. In what I hope to be a regular feature of EAT WITH ME, a full shopping list will be laid out about a week before the day upon which all who want, will make the suggested meal. The first meal requested was the Cashew Chicken originally posted on May 9.
The “rules of engagement” are such:
-Buy your groceries prior to May 17, or on May 17 if you are procrastinating like me.
-Evening of May 17--prepare the recipe
-Hopefully enjoy your meal
-Following the meal, submit feedback to the EAT WITH ME blog and if you have the ability, send a digital photo of the presented plate.
The feedback will be the most important part of the event.
Once a critical mass of comments have been posted, I’ll compile and add my own feedback into a new EAT WITH ME blog entry for easy reference. If I receive photos, I’ll post those as well…if I can figure out how. If I am unable to load photos directly to the blog, I’ll upload them to Snapfish and provide the link in the entry.
So, here is your first shopping list:
*1 lb boneless, skinless chicken breast, you can also get the ‘tenders’ to save time preparing later
*1-2 carrots or a 1 lb. bag of baby carrots
*1 green bell pepper
*1 jalapeno pepper
*1 small/medium head of garlic
*fresh ginger root (note 1)
*sesame oil (note 2)
*sherry or red wine vinegar
*hoisin sauce
*red pepper flakes
*whole cashews, unsalted preferred
*rice, your favorite
NOTE 1: When buying fresh ginger root, you’ll notice it is all wild and crazy is shape and size. For a recipe like this, calling for “one inch,” I’ll get two inches, once it’s peeled the dried ends removed, I’ll have the one inch piece called for in the recipe. The other big question is “which piece?” or “they are all a different diameter.” I eye ball it and get something close in diameter to my thumb, three quarters to one inch. Ultimately I think you want about 1 rounded tablespoon of grated/minced ginger in the end. Also, don’t worry about breaking the ginger root up when you buy it at the store, more often than not, the ginger root is one giant mangled mass in a little basket. Snap off what you need.
NOTE 2: If I remember correctly, sesame oil comes either “light” or “dark.” To start, I’d buy the light until you know your feelings for the taste. The dark will be much richer and smokier, but also might come off as very pungent. Try the light and make your way up to dark.
For our veggie friends out there, skip the chicken-obviously. You could easily go with shrimp or a medley of veg or tofu. As I’m not veggie, please let me know what you might do with this dish to make it veggie friendly.
If you are buying all these items for the first time, your shopping bill might be around $15 to $20, but once you’ve stocked your home shelves with the sesame oil, vinegar, hoisin, red pepper flakes, you’ll be good to go in the future. I’d add cashews to that list, but once they are in my house, I eat them. The jalapeno and ginger root might cost you 50 cents! Garlic, maybe a dollar, depending on your store. The rest can range from $1 for the bell pepper to $3 or 4 for an organic green bell pepper. Chicken, that market is up and down with the tide it seems. When we get chicken at Eastern Market, it is almost always $2.99 a pound. But the Safeway and Giant can go upwards of $5 or $6 a pound. Whole Foods, maybe even more.
When I first moved to Washington, I was doing my shopping at Whole Foods and the chicken was $12.99 for a pound of boneless/skinless breast, then I realized it was a special type of chicken I was unfamiliar with at the time. Free Range wasn’t a concept my little Wisconsin mind was familiar with yet, as my parents and I raised our own chickens, we always had free range…we just didn’t call it that…we had ”yard hens!”
Go forth! Shop! Eat!
More updates and tips as we get closer to May 17.
...
The “rules of engagement” are such:
-Buy your groceries prior to May 17, or on May 17 if you are procrastinating like me.
-Evening of May 17--prepare the recipe
-Hopefully enjoy your meal
-Following the meal, submit feedback to the EAT WITH ME blog and if you have the ability, send a digital photo of the presented plate.
The feedback will be the most important part of the event.
Where are you located?
Did you follow the recipe as written?
Did you change the order or ingredients?
Would you have liked to try something different?
Overall, how did you enjoy the meal?
Once a critical mass of comments have been posted, I’ll compile and add my own feedback into a new EAT WITH ME blog entry for easy reference. If I receive photos, I’ll post those as well…if I can figure out how. If I am unable to load photos directly to the blog, I’ll upload them to Snapfish and provide the link in the entry.
So, here is your first shopping list:
*1 lb boneless, skinless chicken breast, you can also get the ‘tenders’ to save time preparing later
*1-2 carrots or a 1 lb. bag of baby carrots
*1 green bell pepper
*1 jalapeno pepper
*1 small/medium head of garlic
*fresh ginger root (note 1)
*sesame oil (note 2)
*sherry or red wine vinegar
*hoisin sauce
*red pepper flakes
*whole cashews, unsalted preferred
*rice, your favorite
NOTE 1: When buying fresh ginger root, you’ll notice it is all wild and crazy is shape and size. For a recipe like this, calling for “one inch,” I’ll get two inches, once it’s peeled the dried ends removed, I’ll have the one inch piece called for in the recipe. The other big question is “which piece?” or “they are all a different diameter.” I eye ball it and get something close in diameter to my thumb, three quarters to one inch. Ultimately I think you want about 1 rounded tablespoon of grated/minced ginger in the end. Also, don’t worry about breaking the ginger root up when you buy it at the store, more often than not, the ginger root is one giant mangled mass in a little basket. Snap off what you need.
NOTE 2: If I remember correctly, sesame oil comes either “light” or “dark.” To start, I’d buy the light until you know your feelings for the taste. The dark will be much richer and smokier, but also might come off as very pungent. Try the light and make your way up to dark.
For our veggie friends out there, skip the chicken-obviously. You could easily go with shrimp or a medley of veg or tofu. As I’m not veggie, please let me know what you might do with this dish to make it veggie friendly.
If you are buying all these items for the first time, your shopping bill might be around $15 to $20, but once you’ve stocked your home shelves with the sesame oil, vinegar, hoisin, red pepper flakes, you’ll be good to go in the future. I’d add cashews to that list, but once they are in my house, I eat them. The jalapeno and ginger root might cost you 50 cents! Garlic, maybe a dollar, depending on your store. The rest can range from $1 for the bell pepper to $3 or 4 for an organic green bell pepper. Chicken, that market is up and down with the tide it seems. When we get chicken at Eastern Market, it is almost always $2.99 a pound. But the Safeway and Giant can go upwards of $5 or $6 a pound. Whole Foods, maybe even more.
When I first moved to Washington, I was doing my shopping at Whole Foods and the chicken was $12.99 for a pound of boneless/skinless breast, then I realized it was a special type of chicken I was unfamiliar with at the time. Free Range wasn’t a concept my little Wisconsin mind was familiar with yet, as my parents and I raised our own chickens, we always had free range…we just didn’t call it that…we had ”yard hens!”
Go forth! Shop! Eat!
More updates and tips as we get closer to May 17.
...
Tuesday, May 10, 2005
Wino!
The French have a number of traditional proverbs classifying wine by the effect they have on the drinker. These seem to be based, in part, on the Talmudic parable of Noah's vineyard, where Satan spied Noah planting his vines and offered to help. Satan slaughtered a lamb, a lion, a monkey and a pig, and poured their blood over the vine. Satan's message was that with one glass of wine man was like a lamb, gentle and mild; with two glasses he becomes like a lion, full of pride; with three glasses he becomes like a monkey, chattering and profane; and when drunk, man becomes like a pig, wallowing in his own shame.
Wine that makes you:
Stupid................vin d'ane
Maudlin, tearful......vin de cerf
Quarrelsome...........vin de lion
Talkative.............vin de pie
Crafty................vin de renard
Rude, troublesome.....vin de singe
Sick..................vin de pore
SUPERNACULAR: adj. A description of wine so superlative that it is drunk to the very last drop--proved by upturning the empty glass upon one's fingernail and ensuring that not a single drop forms thereon.
All From: Schott's Food & Drink Miscellany by Ben Schott
A votre sante!
...
Wine that makes you:
Stupid................vin d'ane
Maudlin, tearful......vin de cerf
Quarrelsome...........vin de lion
Talkative.............vin de pie
Crafty................vin de renard
Rude, troublesome.....vin de singe
Sick..................vin de pore
SUPERNACULAR: adj. A description of wine so superlative that it is drunk to the very last drop--proved by upturning the empty glass upon one's fingernail and ensuring that not a single drop forms thereon.
"All-or nearly all-Red wine is better for having just one or two drops of water poured into the first glass only. Why this should be I do not know, but so it is. It introduces it. This admirable and little known custom is called 'Baptizing' wine."-Hilaire Beloc, Advice, c.1950
All From: Schott's Food & Drink Miscellany by Ben Schott
A votre sante!
...
Slap Your Mama!
I've made this dessert once, maybe twice. I don't think I legally can make something this sweet again. It will hurt your teeth, maybe give you a sugar rush, and probably will give you a sugar headache. But, It is delicious!
If you haven't spent a Saturday morning with Paula Deen on the Food Network, you're missing out. She's a randy older lady who loves food and loves her family. During the episode when she made this dessert, she took a taste at the end and said:
Ladies and Germs, Paula Deen gives us:
Krispy Kreme Bread Pudding with Butter Rum Sauce
Prep Time: 10 minutes
Cook Time: 1 hour
Yield: about 12 servings
2 dozen Krispy Kreme donuts
1 (14-ounce) can sweetened condensed milk (not evaporated)
2 (4.5-ounce) cans fruit cocktail (undrained)
2 eggs, beaten
1 box yellow raisins
1 pinch salt
1 or 2 teaspoons ground cinnamon
Butter Rum Sauce, recipe follows
Preheat oven to 350 degrees F.
Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible.
Bake for about 1 hour until center has jelled and the tips are golden brown and delicious. Top with Butter Rum Sauce.
Butter Rum Sauce:
1 stick butter
1 pound box confectioners' sugar
Rum, to taste
Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly. Pour over each serving of Krispy Kreme Bread Pudding.
If you haven't spent a Saturday morning with Paula Deen on the Food Network, you're missing out. She's a randy older lady who loves food and loves her family. During the episode when she made this dessert, she took a taste at the end and said:
"Momma needs a spanking, cause she's been a bad girl."
Ladies and Germs, Paula Deen gives us:
Krispy Kreme Bread Pudding with Butter Rum Sauce
Prep Time: 10 minutes
Cook Time: 1 hour
Yield: about 12 servings
2 dozen Krispy Kreme donuts
1 (14-ounce) can sweetened condensed milk (not evaporated)
2 (4.5-ounce) cans fruit cocktail (undrained)
2 eggs, beaten
1 box yellow raisins
1 pinch salt
1 or 2 teaspoons ground cinnamon
Butter Rum Sauce, recipe follows
Preheat oven to 350 degrees F.
Cube donuts into a large bowl. Pour other ingredients on top of donuts and let soak for a few minutes. Mix all ingredients together until donuts have soaked up the liquid as much as possible.
Bake for about 1 hour until center has jelled and the tips are golden brown and delicious. Top with Butter Rum Sauce.
Butter Rum Sauce:
1 stick butter
1 pound box confectioners' sugar
Rum, to taste
Melt butter and slowly stir in confectioners' sugar. Add rum and heat until bubbly. Pour over each serving of Krispy Kreme Bread Pudding.
Monday, May 09, 2005
Simple Tomato Sauce
When I was a senior at the University of Wisconsin-Superior, I was the community assistant in the grad student dorm. One of my duties was to get the students/residents together to various social programs. For the most part the residents that lived in the dorm I was in, didn't do jack. But get them with food!!! One of the residents was Eleana. She was from Italy. I can't remember from where, sadly.
In the middle of the spring semester we planned a large dinner and many of the residents invited their professors to our dorm for dinner. Eleana planned a large Italian pasta dinner. She taught how to make three different types of sauce. Basic tomato sauce, a variation on that sauce with peppers and then a cheese sauce. I never got the recipe for the cheese sauce--a shame, but Eleana did give me the tomato sauce recipe.
For those who have had my tomato sauce over the past several years, this is it. Enjoy. And this is how she gave it to me.
In the middle of the spring semester we planned a large dinner and many of the residents invited their professors to our dorm for dinner. Eleana planned a large Italian pasta dinner. She taught how to make three different types of sauce. Basic tomato sauce, a variation on that sauce with peppers and then a cheese sauce. I never got the recipe for the cheese sauce--a shame, but Eleana did give me the tomato sauce recipe.
For those who have had my tomato sauce over the past several years, this is it. Enjoy. And this is how she gave it to me.
ELEANA’S ITALIAN SAUCE
1 large can of tomato sauce
1 small can of tomato paste
1 large can of tomato diced
1 large onion diced
lots of garlic minced
Olive Oil
salt and pepper
Oregano
Basil
pinch of Sugar
Bay Leaf
Sweat onions, garlic and olive oil
Add in tomatoes, oregano and basil and simmer for an hour
Season with salt & pepper
Drizzle with more olive oil
Serve over any pasta
Sincinnati Chili-Soo Bad, cause it's Soo Good
Joyfully lifted from America's Test Kitchen Live, the most recent cookbook by the editors of Cook's Illustrated. A highly recommended cooking magazine that spawned the highly recommended series on PBS which spawned this VERY highly recommended series of cookbooks. Cook's Illustrated is a wonderful magazine, but slightly on the high priced side for something that comes out every other month.
Cincinnati Chili
It is supposed to serve 6-8, we got 4 big servings.
2 teaspoons salt, plus more for taste
1 1/2 pounds ground chuck (80-85% lean)
2 tablespoons vegetable oil
2 medium onions, chopped fine, (about 2 cups)
2 medium garlic cloves, minced
2 tablespoons chili powder
2 teaspoons dried oregano
2 teaspoons cocoa powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground black pepper
2 cups low sodium canned chicken broth (1 14 oz. can Swansons Low Sodium)
2 cups water
2 tablespoons cider vinegar
2 teaspoons brown sugar, dark preferred but not necessary
2 cups plain tomato sauce
1) Bring 2 quarts of water and 1 teaspoon of salt to a boil in a large saucepan. Add the ground beef, stirring vigorously to separate the meat into the 'strands' it's ground out of the machine as. As soon as the foam from the meat rises to the top (about 30 seconds) and before the water returns to a boil, drain the meat into a strainer, rinse in warm water and set aside.
2)Rinse and dry the empty saucepan. Set the pan over medium heat and add the oil. When the oil is warm, add the onions and cook, stirring frequently, until the onions are soft and browned around the edges, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the chili powder, oregano, cocoa, cinnamon, cayenne, allspice, black pepper and the remaining salt. Cook, stirring constantly until the spices are fragrant, about 30 seconds. Stir in the broth, water, vinegar, sugar and tomato sauce, scraping the bottom of the pan to remove any brown bits.
3) Add the beef and increase the heat to high. As soon as the liquid boils, reduce the heat to medium-low and simmer, stirring occasionally, until the chili is deep red and has thickened slightly, about 1 hour. Adjust the seasonings, adding salt and tabasco to taste.
Serve over buttered spaghetti and top with shredded cheddar, warmed kidney beans and/or diced onions.
UPDATED 2/1/07: A photo entry on Cincinnatti Chili!
"Cincinnati Chili was created, according to legend, by a Macedonian immigrant named Athanas Kiradjieff, in the 1920's. He ran a hot dog stand called the Empress, where he served his chili over hot dogs. This deluxe hot dog eventually morphed into the "five-way" concoction beloved by locals."
"Redolent of cinnamon and warm spices, Cincinnati Chili is unlike any chili served in Texas or the rest of the country, for that matter. One taste reveals layers of spices you expect from Middle Eastern or North African cuisine, not food from the American Heartland."
Cincinnati Chili
It is supposed to serve 6-8, we got 4 big servings.
2 teaspoons salt, plus more for taste
1 1/2 pounds ground chuck (80-85% lean)
2 tablespoons vegetable oil
2 medium onions, chopped fine, (about 2 cups)
2 medium garlic cloves, minced
2 tablespoons chili powder
2 teaspoons dried oregano
2 teaspoons cocoa powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground black pepper
2 cups low sodium canned chicken broth (1 14 oz. can Swansons Low Sodium)
2 cups water
2 tablespoons cider vinegar
2 teaspoons brown sugar, dark preferred but not necessary
2 cups plain tomato sauce
1) Bring 2 quarts of water and 1 teaspoon of salt to a boil in a large saucepan. Add the ground beef, stirring vigorously to separate the meat into the 'strands' it's ground out of the machine as. As soon as the foam from the meat rises to the top (about 30 seconds) and before the water returns to a boil, drain the meat into a strainer, rinse in warm water and set aside.
NOTE on this step: This process actually removes a portion of the fat in the meat, without rendering it all out, leaving just enough for some good flavor.
2)Rinse and dry the empty saucepan. Set the pan over medium heat and add the oil. When the oil is warm, add the onions and cook, stirring frequently, until the onions are soft and browned around the edges, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the chili powder, oregano, cocoa, cinnamon, cayenne, allspice, black pepper and the remaining salt. Cook, stirring constantly until the spices are fragrant, about 30 seconds. Stir in the broth, water, vinegar, sugar and tomato sauce, scraping the bottom of the pan to remove any brown bits.
NOTE on this step: It's recommended to dice the onions by hand, a processor will release the natural water in the onion, hindering the browning process. These spices are oil soluble, 'toasting' them in the onions and oil brings out extra flavor. Some chefs call this blooming.
3) Add the beef and increase the heat to high. As soon as the liquid boils, reduce the heat to medium-low and simmer, stirring occasionally, until the chili is deep red and has thickened slightly, about 1 hour. Adjust the seasonings, adding salt and tabasco to taste.
NOTE on this step: Do not cover the chili while it simmers. Covering will keep the steam and liquid in the pan, keeping the chili from thickening properly and remaining soupy.
Serve over buttered spaghetti and top with shredded cheddar, warmed kidney beans and/or diced onions.
UPDATED 2/1/07: A photo entry on Cincinnatti Chili!
Cashew Chicken (low fat and fast)
This recipe may be another Rachel Ray recipe, I'm not sure. I'm looking through my archives at work of things I've saved. This one didn't have any notations as to where it came from.
This recipe is quick cooking. You can seriously be done and eating in 20 minutes if you rocket through the prep work. Thirty minutes is a more conservative time. For two growing boys, this will give you two huge helpings and leave enough for another serving later. I think it's intended to be for four normal eaters.
Cashew Chicken
1 lb boneless, skinless chicken breast, thinly sliced
1-2 carrots, thinly sliced
1 green bell pepper, thinly sliced
½ jalapeno pepper, finely diced
2 garlic cloves, minced
1 inch, ginger root, minced
2 TB, sesame oil
2 TB, sherry or red wine vinegar
3 TB, hoisin sauce (see Fast Fact below)
2-3 shakes of red pepper flakes
1-2 handfuls of cashews, unsalted preferred (see Special Note below)
Rice, use the type that you like best
Prepare rice according to directions.
Prepare the chicken, carrots, bell pepper, garlic and ginger root. Thinly slice the chicken into strips. Place the chicken in a bowl with 1 TB of sesame oil, sherry, red pepper flakes, garlic and ginger. Set aside while you prepare the rest of the ingredients. Thinly slice as the carrots and bell pepper. This is a quick cooking recipe and you’ll want to make sure these items cook to the required doneness in a short period of time. I used baby peeled carrots, sliced lengthwise, in quarters. The pepper was cut into strips from top to bottom.
Swirl 1 TB of the sesame oil into a pan or wok set over high heat. Add the carrots and sauté for two to three minutes. Add the chicken and sauté for about five minutes, until cooked through. Add the jalepeno and green peppers. Cook one more minute. Stir in hoisin sauce and cashews, warm for one minute. Serve with rice.
Make sure to start the rice first, if using a slow cooking type of rice, wait to start the chicken until you have approximately 10 minutes left on the rice. If you start the rice later, you will be waiting for it when the chicken is done.
FAST FACT:
Hoisin Sauce: A rich, dark, sweet barbecue sauce made of soy beans and seasonings, used in Chinese cooking for marinades and basting. Hoisin sauce is easily recognizable in Mu Shu pork and Peking duck. The sauce is made from soybean flour, chiles, red beans, and many other spices. Sold in cans or jars. Store tightly sealed, refrigerated. It is also known as Peking sauce.
SPECIAL NOTE:
If you are serving and anticipate eating the whole amount, prepare as directed. If you plan on saving some for leftovers, don't add the cashews until you do. They do not hold up well in the sauce and get rubbery. Ick. Just add them as more of a 'garnish' after you heat the dish back up.
More pictures here:
With Orange Peppers
With Green Peppers
This recipe is quick cooking. You can seriously be done and eating in 20 minutes if you rocket through the prep work. Thirty minutes is a more conservative time. For two growing boys, this will give you two huge helpings and leave enough for another serving later. I think it's intended to be for four normal eaters.
Cashew Chicken
1 lb boneless, skinless chicken breast, thinly sliced
1-2 carrots, thinly sliced
1 green bell pepper, thinly sliced
½ jalapeno pepper, finely diced
2 garlic cloves, minced
1 inch, ginger root, minced
2 TB, sesame oil
2 TB, sherry or red wine vinegar
3 TB, hoisin sauce (see Fast Fact below)
2-3 shakes of red pepper flakes
1-2 handfuls of cashews, unsalted preferred (see Special Note below)
Rice, use the type that you like best
Prepare rice according to directions.
Prepare the chicken, carrots, bell pepper, garlic and ginger root. Thinly slice the chicken into strips. Place the chicken in a bowl with 1 TB of sesame oil, sherry, red pepper flakes, garlic and ginger. Set aside while you prepare the rest of the ingredients. Thinly slice as the carrots and bell pepper. This is a quick cooking recipe and you’ll want to make sure these items cook to the required doneness in a short period of time. I used baby peeled carrots, sliced lengthwise, in quarters. The pepper was cut into strips from top to bottom.
Swirl 1 TB of the sesame oil into a pan or wok set over high heat. Add the carrots and sauté for two to three minutes. Add the chicken and sauté for about five minutes, until cooked through. Add the jalepeno and green peppers. Cook one more minute. Stir in hoisin sauce and cashews, warm for one minute. Serve with rice.
Make sure to start the rice first, if using a slow cooking type of rice, wait to start the chicken until you have approximately 10 minutes left on the rice. If you start the rice later, you will be waiting for it when the chicken is done.
FAST FACT:
Hoisin Sauce: A rich, dark, sweet barbecue sauce made of soy beans and seasonings, used in Chinese cooking for marinades and basting. Hoisin sauce is easily recognizable in Mu Shu pork and Peking duck. The sauce is made from soybean flour, chiles, red beans, and many other spices. Sold in cans or jars. Store tightly sealed, refrigerated. It is also known as Peking sauce.
SPECIAL NOTE:
If you are serving and anticipate eating the whole amount, prepare as directed. If you plan on saving some for leftovers, don't add the cashews until you do. They do not hold up well in the sauce and get rubbery. Ick. Just add them as more of a 'garnish' after you heat the dish back up.
Pictures Added 9/21/06
More pictures here:
With Orange Peppers
With Green PeppersStoup You! Rachel Ray's Italian Sub Stoup
To get us all started, here is a recipe from Rachel Ray on the Food Network. Rachel is my buddy. Well, she would be if she got to spend more time with. The 2 minutes I had with her at her book signing really wasn't enough time to be BFF. Rachel makes these dishes called "Stoups" Thicker than a soup, thinner than a stew. A Stoup.
We made this Italian Sub Stoup and it was delish! I watched her show and picked up stuff from the store, without getting the recipe. So, this is my version of Rachel Ray's Italian Sub Stoup.
2 tablespoons extra-virgin olive oil, 2 turns of the pan
3/4 pound, Andouille sausage
1/4 pound piece stick pepperoni, diced
1 ham steak, diced (about 1/2 to 3/4 pound)
1 green bell pepper, seeded, quartered and sliced
1 medium yellow onion, peeled, quartered and sliced
1 (15-ounce) can diced tomatoes
Kosher salt and freshly ground black pepper
6 cups chicken stock
1/2 pound gemelli pasta or other short-cut pasta
Parmigiano-Reggiano for garnish
Place a soup pot or deep sided skillet on the stove top and preheat to medium high heat. Add olive oil, 2 turns of the pan and the sausage. Brown and crumble the sausage, drain off excess fat if necessary then add the ham and pepperoni. Cook meats together 2 minutes then add peppers and onions and cook 2 or 3 minutes more. Add diced tomatoes and season with salt and pepper. Add chicken stock and bring stoup to a boil. Stir in pasta and cook for 8 minutes. Top with a handful of the Parm.
To make this more of an 'Italian Sub' stoup, Rachel makes "garlic toast floaters." Basically giant garlic croutons. Her way, I was skeptical of. You can just buy your own, serve this with a crusty loaf of bread, avoid extra carbs all together or make this version:
1/4 cup olive oil
salt and pepper
garlic powder
3-4 one inch slices of hearty bread, cut into cubes.
Mix together and place on a baking sheet and put in the 350 oven for 5-10 minutes, check to watch for browning, turn and continue to watch. The cubes with crisp up nicely.
In the future I'll try to make this recipe clearer, as I never wrote it down, but they were tasty!
A note on Kosher Salt:
Kosher salt is a coarse flake salt. It usually contains calcium silicate to prevent caking, but its grains are very large and coarse. Kosher salt contains no iodine. In certain recipes (and in Margaritas), Kosher salt adds a "crunchy" texture. Many chefs prefer Kosher salt for this large coarse texture. You can really feel that "pinch of salt" that a recipe asks for. The larger grains also stick really well to meats when you are preparing to cook. If you are baking, use regular table salt. It will incorporate better into your doughs.
We made this Italian Sub Stoup and it was delish! I watched her show and picked up stuff from the store, without getting the recipe. So, this is my version of Rachel Ray's Italian Sub Stoup.
2 tablespoons extra-virgin olive oil, 2 turns of the pan
3/4 pound, Andouille sausage
1/4 pound piece stick pepperoni, diced
1 ham steak, diced (about 1/2 to 3/4 pound)
1 green bell pepper, seeded, quartered and sliced
1 medium yellow onion, peeled, quartered and sliced
1 (15-ounce) can diced tomatoes
Kosher salt and freshly ground black pepper
6 cups chicken stock
1/2 pound gemelli pasta or other short-cut pasta
Parmigiano-Reggiano for garnish
Place a soup pot or deep sided skillet on the stove top and preheat to medium high heat. Add olive oil, 2 turns of the pan and the sausage. Brown and crumble the sausage, drain off excess fat if necessary then add the ham and pepperoni. Cook meats together 2 minutes then add peppers and onions and cook 2 or 3 minutes more. Add diced tomatoes and season with salt and pepper. Add chicken stock and bring stoup to a boil. Stir in pasta and cook for 8 minutes. Top with a handful of the Parm.
To make this more of an 'Italian Sub' stoup, Rachel makes "garlic toast floaters." Basically giant garlic croutons. Her way, I was skeptical of. You can just buy your own, serve this with a crusty loaf of bread, avoid extra carbs all together or make this version:
1/4 cup olive oil
salt and pepper
garlic powder
3-4 one inch slices of hearty bread, cut into cubes.
Mix together and place on a baking sheet and put in the 350 oven for 5-10 minutes, check to watch for browning, turn and continue to watch. The cubes with crisp up nicely.
In the future I'll try to make this recipe clearer, as I never wrote it down, but they were tasty!
A note on Kosher Salt:
Kosher salt is a coarse flake salt. It usually contains calcium silicate to prevent caking, but its grains are very large and coarse. Kosher salt contains no iodine. In certain recipes (and in Margaritas), Kosher salt adds a "crunchy" texture. Many chefs prefer Kosher salt for this large coarse texture. You can really feel that "pinch of salt" that a recipe asks for. The larger grains also stick really well to meats when you are preparing to cook. If you are baking, use regular table salt. It will incorporate better into your doughs.
EAT ME!
Welcome friends and foodies. This is my second blog attempt. The first was a random set of rantings and raves and I really didn't enjoy it. This blog will have a focus of food. Fitting for me. I hope to have regular updates featuring restaurant and recipe reviews. Please give me as much feedback as you can.
The recipes I'll be posting will include meat-centric dishes as well as veggie friendly dishes when I have them. I'll also post recipes for my infamous desserts. But those posts might disappear afterwhile, as they are what will keep me in business!!!! (wink wink)
I hope to begin soon with the postings.
Bon bouffe!
The recipes I'll be posting will include meat-centric dishes as well as veggie friendly dishes when I have them. I'll also post recipes for my infamous desserts. But those posts might disappear afterwhile, as they are what will keep me in business!!!! (wink wink)
I hope to begin soon with the postings.
Bon bouffe!
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