Thursday, November 30, 2017

Green Bean and Potato Sauté

Developed November, 2017. This is the ideal 'green vegetable + starch' side dish. Based on pantry ingredients, it's easy, quick, and cheap.
1 39-oz can green beans and whole potatoes (Hanover™ brand is good)
1/4 c shallots, thinly sliced
2 to 3 T chicken fat or other fat such as bacon, butter, or olive oil
1 t paprika
Heat the fat in a 10-inch nonstick skillet until bubbling. Add the shallots and salt lightly. Fry with frequent stirring until soft but not colored. Drain the vegetables thoroughly, reserving the pack liquid. Add the green beans to the skillet, separate from the potatoes. As the beans are cooking, slice the potatoes thinly. After about five minutes, add the potatoes, season with paprika and salt, and continue cooking. After 10 minutes, add the reserved liquid bit by bit until about half has been added. Cook with frequent turning until most of the liquid has been lost and a pan sauce forms. Serves 3 to 4.

Monday, November 20, 2017

Steamed Broccoli

The steaming method produces a tender, bright-green product but avoids a water-logged, mushy vegetable that can easily result when boiling is used.
10 oz (300 g) fresh broccoli
2 T (30 ml) low-fat margarine or butter
1 t (5 ml) salt
2 T (30 ml) lemon juice
Trim away the tough base and cut the broccoli into bite-sized pieces. Place in a shallow bowl and top with salt, lemon juice, and the fat. Place into a steamer, cover tightly, and cook for 8 to 10 minutes, testing for doneness when the tip of a paring knife penetrates easily. Toss to distribute the flavorings and serve in the bowl it was steamed in.

Wednesday, November 15, 2017

Corned-Beef Style Boiled Vegetables

Developed March, 2017. Unlike the traditional boiling method, when steam is used to cook corned beef, there may be little flavorsome stock in which to cook the accompanying vegetables. This recipe solves the problem by first creating a stock with beef base and the appropriate spices. Another approach was described earler.
2 qt water
1 T beef stock concentrate (Better than Bouillon™ is good)
2 T kosher salt
1/2 T brown sugar
Put the following in a large tea ball or wrap in cheese cloth.
2 garlic cloves, crushed
2 bay leaves
2 allspice berries
1 t peppercorns
1 t coriander seeds
1 lb yellow potatoes, quartered lengthwise
10 oz (four medium) carrots, peeled, split lengthwise
1-1/2 lb (1/2 head) green cabbage, quartered through the core
8 oz frozen pearl onions, thawed
Bring water, concentrate, salt, and sugar to a slow boil, with stirring. Add the seasonings and simmer 10 minutes to form a cooking stock. Add potatoes, cabbage, and carrots. Cook at a fast simmer until tender, about 15 minutes. Add the onions and heat through. Rewarm corned beef slices in the stock and serve in bowls. Variation: Replace or supplement the corned beef with lengths of Polish sausage.

Easy Pumpkin Bread

Pumpkin spice does its best work in this moist, rich sweet bread. Recipe from a family friend from 30 years ago.
1 29 oz can pumpkin
4 beaten eggs
3 c sugar
1 c oil
3-1/2 c flour
2 t salt
1 t baking soda
1 t baking powder
1/2 t ground clove
1 t ground all spice
1 t ground cinnamon
1 t ground nutmeg
about 2/3 c water
1-1/2 cups chopped roasted walnuts
Preheat oven to 350 F. In large bowl, beat eggs, stir in pumpkin, sugar, and oil in sequence, mixing well after each addition. Sift dry ingredients into pumpkin mixture and stir until smooth. Stir in water and mix in nuts. Distribute batter into 3 well-greased large loaf pans. Bake 55 to 60 minutes. A toothpick inserted in middle will come out clean when done. Keeps and freezes well. Very good toasted and topped with cream cheese. Yield: 3 large loaves.

Tuesday, October 10, 2017

Paleo Brine

The term 'paleo' in the title is meant to indicate cooking practices of early humans and, also likely, our pre-human precursors. Early cooks discovered the benefits of 'brining' their food before cooking it, better flavor and moistness. The simplest marinade is sea water. The term 'marine' can be seen as the origin of the word 'marinade'. This recipe approximates the salinity of seawater, namely 3.5% or 35 grams per 1000 milliliters. This may be prepared using a digital kitchen scale or by volume measure by standardizing on a particular salt product.
35 g or 1/4 c Diamond Crystal™ Kosher salt 
1000 g or 1 qt water
Dissolve the salt in the water in a large bowl with stirring. Soak the food item for 10 minutes to several hours depending on thickness and texture. Drain and pat dry if frying will be used. Only use pepper to season.

Tuesday, September 26, 2017

Lemon Orzo Pilaf

Developed August, 2017 in response to a dreadful recipe in a local supermarket ad. Although orzo masquerades as a grain, it is a small rice-shaped form of pasta that is often cooked much like rice.
1/4 c shallots, finely chopped
3 T olive oil, divided
8 oz orzo
1-3/4 c hot stock (chicken, seafood, or vegetable)
1 t salt
1 t sumac (optional)
1 t minced garlic
1 t dry tarragon
1 T (or 2) lemon juice (use 2 T, if sumac is not used)
1/2 c grated Parmesan cheese
Heat 1 tablespoon of the oil in a heavy skillet over medium heat. Add the shallots, salt lightly, and cook until lightly browned. Add the orzo and another tablespoon of oil and cook until the orzo is opaque and lightly colored. Stir in the garlic, salt, sumac, and the stock. Cover, reduce the heat and simmer for 15 minutes. Fluff, stir in the lemon juice, the cheese, the remaining oil, and the tarragon. Serves four.

Thursday, September 21, 2017

Steel Cut Oats with Roasted Walnuts and Golden Raisins

Steel cut oats have a firmer texture and require longer cooking than rolled oats. This recipe is modified from an Alton Brown recipe on Food Network, broadcast in 2008.
1 T butter
1 c steel cut oats
3 c boiling water
1/2 c milk
1/2 c buttermilk
1/2 t salt
2 T brown sugar
1/4 t cinnamon
1/4 c ground roasted walnuts
1/4 c golden raisins
In a large saucepan, melt the butter and when sizzling stops, add the oats. Stir for a few minutes to toast. Stir in the boiling water, salt, milk, and half the buttermilk. Reduce heat to a simmer and cook uncovered for 30 minutes, without stirring. Stir in the raisins, nuts, the reserved buttermilk and let stand covered for 10 minutes off heat. Garnish each serving with a few chopped nuts or a pinch of cinnamon. Serves 4 generously.

Tuesday, September 12, 2017

Arroz con Pollo

Most cuisines have a fondness for their version of chicken and rice, and all are delicious. This approach to the Mexican classic is modifed from Cooks Country TV recipe. Developed September, 2017.
1 c fresh cilantro leaves and stems, chopped
1 c onion, chopped, divided
1 Cubanelle or Anaheim pepper, stemmed, seeded, and chopped (3/4 cup)
5 garlic cloves, chopped coarse
1 t ground cumin
2 T lemon juice
salt and pepper
3 lbs (about 6 to 8) chicken thighs, trimmed
1 T vegetable oil
1 lb (2 c) medium-grain rice, rinsed
1/2 T ground coriander
1/2 T ground achiote (annatto)
3 c chicken stock
1/4 c pimento-stuffed green olives, halved
2 T capers, rinsed
2  bay leaves
½ c frozen peas, thawed in cold water, drained
Adjust oven rack to middle position and heat oven to 350 degrees. Process cilantro, 1/2 cup onion, Cubanelle, garlic, and cumin in food processor until finely chopped, about 20 seconds, scraping down bowl as needed. Transfer mixture to a bowl. Pat chicken dry with paper towels and season well with salt and pepper. Heat oil in Dutch oven over medium heat until shimmering. Add chicken to pot skin side down and cook without moving it until skin is crispy and golden, 7 to 9 minutes. Flip chicken and continue to cook until golden on second side, 7 to 9 minutes longer. Transfer chicken to plate. Pour off all but 2 tablespoons fat from pot and heat over medium heat until shimmering. Add remaining 1/2 cup onion and cook until softened, 3 to 5 minutes. Stir in rice, coriander, and achiote powder and cook until edges of rice turn translucent. Stir in broth, olives, capers, bay leaves, chopped vegetables, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper, scraping up any browned bits. Nestle chicken into pot along with any accumulated juices and bring to vigorous simmer. Cover, transfer to oven, and bake for 20 minutes. Transfer pot to wire rack and let stand, covered, for 15 minutes. Discard bay leaves, fluff rice with fork and stir in peas. Serves 4 to 6.

Tuesday, August 1, 2017

Marinated Mushrooms

Adapted from an online recipe. Developed July, 2017. Add to salads or serve as part of an appetizer assortment.
8 oz white or brown mushrooms
2 T extra virgin olive oil
2 T red wine vinegar
2 T red onion, finely chopped
1 t garlic, minced
1 t brown sugar
1/4 t dried oregano
1/4 t freshly ground black pepper
pinch red pepper flakes
1 small bay leaf
1/2 t salt
Soak and clean the mushrooms. If large, cut in quarters. Boil mushrooms five minutes in salted water and drain thoroughly. In a large bowl, whisk the seasonings together and add the mushrooms. Let marinate an hour at room temperature. Taste and adjust seasoning if necessary. Refrigerate. Serves 4, easily doubled.

Monday, June 26, 2017

Smothered Chicken with Pasta

Developed April, 2017. A hearty skillet meal ready in about an hour.
2.5 lbs chicken thighs, trimmed of excess skin and visible fat
kosher salt
all purpose flour
4 T olive oil, divided
2 T tomato paste
1 medium tomato, chopped finely
6 oz sliced mushrooms
1 medium onion, chopped coarsely
2 cloves garlic, sliced thinly
2 t dry tarragon, divided
1/4 t red pepper flakes
3/4 c dry white wine
1-1/2 c chicken stock
lemon juice, to taste
1/4 c chopped parsley
1 lb spaghetti, linguine or fettuccine, cooked al dente
reserved pasta water
Season the meat well with salt on both sides, and dust lightly with flour. Heat a 12-inch stainless steel skillet over medium high. Add half the oil. When hot, add the chicken, skin side down. While the meat is browning, prepare the vegetables and seasonings. After about four minutes, turn the chicken and brown the other side. Remove to a plate and cover to keep warm.  Add the remaining oil to the skillet, sauté the tomato paste, tomato, mushrooms, onions, and garlic until lightly browned and soft. Add wine and cook until half gone. Add back the chicken, skin side up, a teaspoon of tarragon, the pepper flakes, and chicken stock to half cover the meat. Bring to a fast simmer, cover and cook until the chicken is done, about 30 minutes. Add lemon juice to taste, about 1 tablespoon and the other teaspoon of tarragon. Discard chicken skin and cut meat from bone. Slice meat and return to pan. Stir in the cooked pasta, adding stock or pasta water as needed. Cook covered until pasta is tender, garnish with parsley, drizzle on olive oil, and serve in warm bowls. Pass Parmesan cheese.

Wednesday, June 21, 2017

Skillet-Baked Blueberry Clafoutis

Adapted from a recipe broadcast on PBS, "Growing a Greener World", the perfect brunch dish combines fresh blueberries in a rich, lemony custard with a caramel crust.
2 T unsalted butter
4 T sugar, divided
5 whole eggs
1 c whole milk
1 t vanilla extract
zest of 1 lemon
1/8 t salt
1/2 c all-purpose flour
12 oz blueberries
powdered sugar, optional garnish
Preheat oven to 425°F. In a 10-inch oven-safe, non-stick skillet, combine the butter, with 2 tablespoons sugar and place over medium heat. Meanwhile power whisk the eggs plus the remaining 2 tablespoons sugar on high speed until tripled in volume, and pale, canary yellow in color, about 5 minutes. Then by hand, gradually whisk in the milk, the vanilla extract, lemon zest, salt, and flour until just incorporated. Pour this mixture into the hot pan, top with the blueberries, then transfer into the oven. Bake for about 15 to 20 minutes, or until golden brown on top, and the clafoutis has puffed up. Remove from the oven, and turn out onto a cutting board. Slice, and top with the optional powdered sugar. Serves 6 generously.

Saturday, June 17, 2017

Chicken and Rice, Italian style

Easy to make, satisfying one-pot supper adapted from 
1-1/2 lbs boneless, skinless chicken thighs
1 medium onion, cut in 1-inch chunks
2 medium carrots, cut in 1-inch chunks
2 ribs celery, cut in 1-inch chunks
2 plump garlic cloves, peeled
1/3 c extra-virgin olive oil
1 T kosher salt, divided
1 bay leaf
1 c dry white wine
5 c hot chicken or turkey stock, plus more if needed
2 c short-grain rice, such as arborio, carnaroli, or paella
2 T butter, cut in pieces
3 T chopped fresh flat-leaf parsley
1/2 c grated Parmesan cheese, plus more for passing
Trim any excess fat from the thighs, and cut into 1-inch chunks. Using a food processor, mince the onion, carrot, celery, and garlic into a fine-textured pestata. Add the oil to a large heavy saucepan, and set over medium-high heat. Stir in the pestata, and season with 1 teaspoon of the salt. Cook for about 5 minutes, stirring frequently, until the pestata has dried and begins to stick to the bottom of the pan. Add the chicken pieces and the bay leaf, and the remaining 2 teaspoons salt. Turn the chicken in the pan until browned all over, about 4 minutes. Raise the heat, pour in the white wine, and cook, stirring and scraping up the browned bits in the pan, until the wine has almost completely evaporated. Add the hot stock with stirring, and then all the rice. Bring to a boil over high heat, cover the pan, and reduce the heat to keep the rice bubbling gently. Cook for about 20 minutes, or until both the rice and the chicken chunks are fully cooked and the consistency is creamy. Off heat, remove the bayleaf, stir in the butter pieces vigorously until thoroughly combined, then stir in the parsley and the grated cheese. Serve immediately in pasta bowls, passing additional grated cheese at the table. Serves 4 to 6.

Saturday, May 13, 2017

Powdered Sugar

Topping desserts with a dusting of powdered sugar provides an attractive garnish. Making a small supply at home when needed solves the problem when none is on hand. 
1/3 c granulated sugar
1 t corn starch
Place ingredients in an electric spice/coffee grinder. Operate grinder for about 15 seconds until sugar is finely powdered. Store tightly covered at room temperature.

Monday, April 24, 2017

Quick and Easy Bean and Spinach Soup

Developed April, 2017. Seasoned pinto beans serve as the basis of a hardy vegan soup ready in 30 minutes from pantry ingredients. Leftovers make a good breakfast.
1 14.5 oz can rancher style (charro) beans
2 T
tomato paste
1 T olive oil 

16 oz chicken or vegetable stock
1/2 t ground cumin
1/2 t ground coriander

pinch of red pepper flakes
6 oz frozen or fresh leaf spinach
1 t salt
1 t sugar
lemon juice to taste
Heat the oil in a two-quart saucepan. Brown the tomato paste in the oil, add the spices, and cook a few seconds to bloom the flavor. Add the beans and the stock, and cook at a fast simmer over moderate heat with frequent stirring for 20 minutes. Mash the beans with a potato masher. Add the spinach, return to a simmer with stirring for another 8 minutes. Adjust seasoning. Serves 3 to 4. Pair with crusty bread or hot biscuits, for a complete meal. 

Tuesday, March 21, 2017

Poached Chicken

Adapted from Julia Child's original recipe (Mastering the Art of French Cooking, Volume II). A one-pot supper that is light but satisfying, a Family Favorite for more than 40 years. 
2 breasts with attached ribs plus 4 bone-in thighs, about 4 lbs total
3 T butter
4 large carrots, peeled and cut into large diagonal pieces
1 large white onion, cut through poles into large wedges
3 ribs celery, cut into large diagonal pieces
1 leek, cleaned of soil and sliced across
2 c chicken stock
1 c dry white wine
1 t dry tarragon
salt and pepper
Skin chicken parts and trim away all visible fat. Heat a large heavy pot over medium, and add the butter. When sizzling stops, stir in the vegetables, and saute for five minutes. Add chicken, cover, and turn off heat for 5 minutes. Add stock, wine, and tarragon. Return to a simmer for 45 minutes. Season to taste with salt and pepper. Serve over steamed white rice in a deep bowl, along with the vegetables and broth.

Saturday, February 4, 2017

Fried Rice with Spring Vegetables

Developed February, 2017. Other tender vegetables such as bean sprouts, sweet pepper, summer squash could be added or substituted based on local markets.
6 oz (175 g) young asparagus, trimmed, cut into 1/2 inch (1.2 cm) lengths
6 oz (175 g) napa cabbage, bottoms trimmed, cut in half lengthwise, and then crosswise into 1/4 inch-wide (3 mm) strips
3 oz (85 g) yellow or white onion, sliced thinly through the poles
2 t (10 ml) garlic, minced
6 cups (1.5 l) steamed white rice, cooled over night
1/2 c (125 ml) frozen peas, thawed in cold water and drained
1 egg beaten with a fat pinch of salt, sugar and a splash of soy sauce (use substitute for vegan or omit)
vegetable oil, as needed
2 green onions, finely sliced 
2 t (10 ml) dark sesame oil
4 to 6 T (60 to 80 ml) soy sauce, to taste
1/2 t (2.5 ml) salt
1 t (5 ml) sugar
Heat a wok over medium heat to about 450 F (230 C). Add 1 tablespoon vegetable oil. Set a kitchen timer to 10 minutes. When oil is hot, add asparagus and salt lightly. Stir fry for 2 minutes. Stir in cabbage, salt lightly, add oil as needed and stir fry 2 minutes. Add onion, fry 2 minutes more. Stir in rice, raise heat, and add a tablespoon of oil around the edge. Stir in seasonings. Fry about four minutes more, turning often, until lightly browned. Stir in peas, and drizzle on egg mixture. Cover and let stand one minute. Fold the egg into the rice. Garnish with the green onions. Serves four as part of a Chinese meal.

Sunday, January 8, 2017

Risotto with Porcini Mushrooms

Developed January, 2005. Dried porcini are available online in bulk at modest prices. They keep forever.
1 oz dried porcini mushrooms
2 c boiling water

2-1/2 c water
2 t commercial chicken or vegetable stock concentrate
2 T olive oil plus some as garnish
1 T minced garlic
1/4 c minced shallot
1/2 c minced yellow onion
1/2 c dry white wine

1 c arborio rice

3/4 c Parmesan cheese, grated
Combine mushrooms and boiling water in a heat-proof container. Stir occasionally. After 20 minutes, filter the fluid mushroom broth through a coffee filter, and reserve the mushrooms and broth. Chop the mushrooms coarsely. Combine the reserved mushroom broth, water, and stock concentrate in a saucepan. Bring to a boil with stirring and keep hot. In a 12-inch skillet  heat the oil over medium and add the aromatics. Sauté until soft, and mix in the rice. Cook until the rice turns milky, add the wine and continue cooking until the wine is absorbed. Add hot mushroom-chicken stock to just cover the rice and stir. As stock is absorbed add more gradually until all the stock has been added, stirring between additions. Reduce heat, cover, and cook until the moisture is absorbed. Stir in the cheese, drizzle on oil and serve. Serves 4. For vegetarian, substitute vegetable stock for chicken stock.

Sunday, December 25, 2016

Cabbage, Potatoes, and Onions Braised in Corned Beef Stock

Red Cabbage, Golden Potatoes, & Pearl Onions

Developed December, 2016. After steaming a corned beef brisket, a very flavorsome liquid is left that captures the spice, herbs, and meatiness of the beef. This dish exploits this rich liquor to braise the vegetables that complete the meal.
small head of red cabbage, cut into eighths through the poles
1-1/2 lbs (680 g) yellow potatoes (Yukon Golds™, for example), cut into 1 inch (2.5 cm) pieces
8 oz (225 g) frozen pearl onions, thawed
Bring the steaming liquid reserved from preparing the corned beef to a slow boil. Add the cabbage, potatoes, and water sufficient to cover. Adjust heat to a slow boil and simmer 12 minutes. Add thawed onions. Cook another 6 minutes. With a slotted spoon or spider, move vegetables to a platter and serve with slices of corned beef. Serves four.

Monday, December 5, 2016

Schmaltz (Rendered Chicken Fat)

Recorded December, 2016. Fats and oils differ according to their differing contents of fatty acids. This is why various fats are preferred, such as lard in pie crusts or oil in sweet breads. Chicken fat, often discarded when preparing chicken, can be rendered and reserved. It is especially valuable for making matzo balls or roasting potatoes, and as a spread on a bread when dietary laws forbid dairy. As you prepare chicken, accumulate and freeze the fatty trimmings until there are enough to do a batch.
8 to 12 oz fat and fatty skin trimmed from chicken
Chop the partially-thawed fat and skin coarsely and tranfer to a cold, non-stick 10-inch skillet. Heat over medium until the fat begins to melt and pool. Lower heat to medium-low, and slowly cook uncovered, turning the pieces of cracklings (gribenes, in Yiddish) as the fat renders out. Pour off the fat into a container from time to time and continue frying. When it appears that no more fat is being released, remove the cracklings to paper towels and salt lightly. Store fat in a closed container on the bottom shelf in the refrigerator. Variation: Fry sliced onions in the fat and use both together in savory dishes.

Thursday, November 17, 2016


A simple recipe for a classic mixed drink using Mexico's two iconic ingredients, limes and tequila, distilled from roasted agave cactus. Prepared in seconds or make ahead. Serves four but can easily be scaled up.
6 oz tequila 
4 oz lime juice
4 oz triple sec
1 oz water
1 oz simple syrup
Mix the ingredients in a 16-ounce measuring cup and use immediately or store cold in a tightly-closed container. Coat the rim of four 9-ounce rocks glasses with lime juice, dip in kosher salt, and let dry. Fill with ice cubes, and pour in a four-ounce serving. Stir and serve. Variations: For a sweeter drink, replace the water with more syrup. For an orange flavor note, replace the triple sec with orange liqueur. 

Wednesday, September 14, 2016

Hint: Use a Tea Ball to Hold Seasonings

Often recipes for soups, braises, sauces, mulled wine, and the like call for potent herbs and spices to be added during cooking, and for their removal before serving. This might include such seasonings as peppercorns, cloves, allspice berries, bay leaves, citrus peel, ginger, etc. A simple way to remove these after cooking is to place them in a tea ball such as the one pictured below. These are available from many sellers online for a modest sum.
Tea Ball (7 cm diameter)

Sunday, August 14, 2016

Hint: Keeping Baking Powder Dry

Kitchens are humid, hot environments at times. This is a bad place to store baking powder because moisture in the air quickly kills its leavening power. A simple fix that greatly extends the lifespan of a can of baking powder is to store it along with an open box of baking soda, tightly sealed together in a zip top heavy plastic bag. Excess moisture is absorbed by the baking soda, sparing the baking powder from loss of action. Moisture has no effect on the baking soda, which remains a useful leavening (and alkalizing) agent when combined with the acids in foods such as buttermilk.

Tuesday, August 2, 2016

Pan Roasted Salmon in a Dill-Mustard-Lemon Sauce

Prepared July, 2016. Our friendly fishmonger let us know that the wild-caught sockeye fillets on offer were fresh, never frozen, air-freighted from the Pacific coast. That fortunate gift from the seas led to this dish.
2 6 to 8-oz salmon filets
2 T olive oil, divided
garlic powder 
1 T butter
2 T dry white wine
1 T coarse Dijon mustard
2 t finely-chopped fresh dill
2 t lemon juice
Remove any pin bones that remain with needle-nose pliers, and scrape off any remaining scales. Rinse and dry the fillet. Cut across the fillet to make individual portions. Oil both sides generously, and season the flesh side only with salt, pepper, and garlic powder. Heat a 10-inch stainless steel skillet over medium high, and film the bottom lightly with oil. When oil smokes, add the fillets skin-side down. Saute undisturbed in a moderately hot pan about 6 minutes, adding extra oil if needed to prevent sticking. Lower heat to a simmer, and cover. Cook about 3 to 4 minutes more, testing for firmness by pressing gently with a finger. Carefully transfer to a serving plate. Raise the heat, and add the butter. When melted, deglaze with the wine, stir in the mustard, dill, and lemon juice and heat through. Drizzle the sauce over the fish before serving. Serves 2, but easily doubled using a 12-inch skillet.

Sunday, July 31, 2016

Easy Mojito for One

Developed July, 2016. This tall, refreshing cocktail was first mixed in Cuba, where it remains popular. In the original recipe, raw white rum, cane syrup, and yerba buena (apple mint) were used. This recipe is an easy-to-make update using familiar ingredients.
4 to 6 fresh spearmint or yerba buena leaves
1-1/2  oz rum, white or dark
1/2 oz bottled or fresh key lime juice
1-1/2 oz simple syrup
club soda
Place mint and rum together in bottom of tall glass. With a wooden muddler, bruise but don’t tear the mint leaves . Add the lime juice, syrup, and fill with ice. Top with club soda, and stir. Garnish with mint leaves or a lime twist.

Saturday, July 30, 2016

Kosher-Style Deli Corned Beef

Developed July, 2016. The usual method of preparing corned beef brisket by simmering for many hours with cabbage, carrots, onions, and potatoes produces a satisfying meal but does not yield a product like the juicy tender meat stacked up on rye bread in a kosher-style corned beef sandwich. What is the delicatessen secret? Very simple, don’t boil, steam!
2 to 3 lb corned beef brisket (point cut is preferred but flat cut is more commonly sold)
spice packet
Remove the meat from its wrapping but do not rinse. Arrange, with the fat cap uppermost, in the insert of a steamer pot or directly on the stainless-steel basket in an improvised steamer. Sprinkle the spices from the enclosed packet evenly on the upper surface. Start the steamer with about a half inch of water, leaving room for the ample fluid that will be released from the meat as it cooks. Adjust the heat to maintain slow steaming, restoring water as needed. Steam 3 hours or until a carving fork penetrates easily. Let cool, covered in steamer. To serve, slice thinly across the grain, removing and discarding the ample fat. Reheat slices in a steamer as needed.

Wednesday, July 20, 2016

Stir-Fried Cauliflower in Lobster Sauce

Developed April, 2005. The sauce contains no lobster but is often used with lobster or crab. Softening the cauliflower in the microwave speeds up cooking.
6 cups cauliflower, broken or cut into bite-size florets
2 T vegetable oil
1 medium onion, sliced thinly through the poles
3/4 c chicken or vegetable stock
1 t sesame oil
1/2 t mustard powder
1 T fermented black beans (dow see, 豆豉)
1 t garlic, finely chopped
1 T soy sauce
1 T rice wine or dry sherry
1 t sugar
1 t salt
1 T cornstarch suspended in 2 T water
2 eggs, beaten with 1/4 t salt
Place the florets in a microwavable bowl, mist with water, lightly salt, cover tightly with plastic wrap, and microwave on high power for 2 to 3 minutes. Cautiously vent the steam before uncovering, cool in cold water, and drain thoroughly. Soak the dried black beans in water for 10 minutes, drain, and finely chop. Heat a wok over medium-high, add the oil, and when smoking, add the cauliflower. Stir fry for several minutes until cauliflower begins to color, and add the onions. When the onions are softened, add the stock, mustard, garlic, soy sauce, rice wine, and sugar, and stir to combine. Cover the wok and bring to a boil. Stir in the cornstarch slurry. When thickened, drizzle the beaten eggs over the surface, and when eggs set, combine with the sauce. Serve with steamed rice.

Saturday, July 2, 2016

Balsamic Vinaigrette for Salad Caprese

Salad Caprese
Developed July, 2016 from internet recipes. This simple salad combines slices of mozzarella and ripe tomatoes, garnished with a chiffonade of basil leaves, perfect as part of a light summer meal. Caprese refers to the isle of Capri.
1 oz balsamic vinegar
1/2 T Dijon mustard
1/2 t mashed garlic
1/4 t salt
1/4 t freshly-ground pepper
3 oz extra-virgin olive oil
Add the first five ingredients to a jar with tight-fitting lid. Shake to disperse, add oil, and shake well to disperse. Drizzle sparingly on the assembled salad. Yields about 1/2 cup. Store unused portion cold. Rewarm to room temperature and shake well before next use.

Friday, June 17, 2016

Baked Fish Veracruz Style

Developed June, 2016. This dish comes together quickly, and turns any mild-flavored fish into a piquant entrée. The ingredients reflect both the influence of native inngredients along with Spanish and Moorish flavors that came to the New World during the Spanish conquest of Mexico. Veracruz is a major port on the Gulf of Mexico, established by Cortez in 1519. Red snapper (huachinango) is classic but any firm-fleshed, mild fish can be used.
1-1/2 lb fish filets (e.g., red snapper, cod, flounder, tilapia, farmed catfish)
2 T olive oil
1 medium onion, sliced thinly across the grain
1 T minced garlic
1 28-oz can prepared marinara sauce
1/4 c chopped green Spanish olives
2 T raisins
2 T chopped parsley
1 T Mexican oregano
1 t ground cumin
1 large bay leaf
6 large pepperoncini, chopped
2 T brine from pepperoncini
salt and pepper to taste
Preheat oven to 425 degrees F (220 C). Heat the oil in a large skillet over medium heat. Sauté the onions until softened, add the garlic, and when fragrant, stir in the marinara sauce, the olives, raisins, oregano, cumin, bay leaf, and parsley. Bring to a fast simmer, cover, and cook 15 minutes. Stir in four of the chopped pepperoncini, the brine and adjust the seasoning. Add a cup of the sauce to a 9”x13” glass baking dish, position the filets in the dish and spoon on the remaining sauce. Bake uncovered for 18 to 20 minutes until bubbling and fish flakes easily. Let stand 10 minutes. Garnish the dish with the remaining pepperoncini, and serve with steamed rice. Serves four.

Sunday, April 3, 2016

Hot Chinese Mustard

Developed March, 2016.
1 T dry yellow mustard powder
1 t water
1/4 t rice vinegar
1/8 t salt
1/2 t vegetable oil
Stir together mustard powder and water until well combined. After five minutes, stir in the salt and vinegar. Stir in the vegetable oil vigorously until the oil is absorbed. Store covered in the cold. Use sparingly, it’s hot.

Wednesday, March 9, 2016

Caldo Chicken-Vegetable Soup in a Tomato Broth

First prepared March 7, 2016. A quick and satisfying meal that offers balanced nourishment and flavor.
2 T olive oil
2 T butter
2 lb frozen caldo vegetable mix (corn-on-the-cob nuggets, red potatoes, pearl onions, celery, carrots)
5 cups hot water
1 cup chopped tomato (fresh or frozen)
1 T chicken base
1 t salt
1 t sugar
1 cup shredded cooked chicken breast (e.g., from rotisserie chicken)
freshly ground pepper, to taste
1/4 c coarsely chopped parsley
Heat the oil and butter in a four-quart saucepan. Rinse the frozen vegetables in a mesh strainer under cold, running water for 30 seconds to refresh them, drain well, and add to the hot fat. Cook over moderate heat for five minutes, stirring occasionally. Add the water, chopped tomatoes, and seasonings, and bring to a gentle boil. Cook covered for about 15 minutes, until the potatoes test done with the tip of a knife. Stir in the cooked chicken, pepper, and parsley. Let stand 10 minutes for flavors to meld. Serves four.

Wednesday, March 2, 2016

Steak Fajitas

Developed March, 2016 from Internet recipes. Easy, tasty meal that takes very little time to prepare or cook.
1/4 c soy sauce
1/4 c lime juice
1/4 c vegetable oil
2 T brown sugar, packed
1 t ground cumin
1 t ground black pepper
2 t chili powder
2 t garlic, finely minced
1 lb skirt steak, trimmed of fat and membranes, and cut into two pieces
1 large red bell pepper, trimmed, and cut into 1/2-inch strips
1 medium white onion, cut into 1/2-inch segments through the poles
8 small (or 4 large) flour or corn tortillas, softened in the microwave
Toppings: guacamole, tomato salsa, pico de gallo, sour cream, grated cheese, shredded lettuce, chopped tomatoes, diced chilies, salsa criolla, pickled onions, etc.
Whisk the eight marinade ingredients together in a bowl. Transfer the meat to a large zipper-lock plastic bag, and pour in half the marinade. Squeeze out the air, seal the bag, and turn to cover the meat with marinade. Put the sliced vegetables into another zipper bag with the remaining marinade. Express the air and close the bag. Put both bags on a plate and into the refrigerator. Marinade for 2 hours, turning the  bags after one hour. To roast the vegetables, preheat a heavy 8x8 inch metal pan under the broiler of a toaster oven for 5 minutes. Carefully add the vegetables along with 2 tablespoons of the marinade. Caution, it will sizzle. Roast under broiler for about 8 to 10 minutes, until they are lightly charred and softened. Transfer to a serving bowl, cover and set aside. Prepare a charcoal grill with a very hot flame. Wipe the meat dry with paper towels, and place each piece directly over the flame. Cook two to three minutes to get a good char, and then turn it over to complete the cooking, about two minutes more. Do not overcook. Tent to keep warm. Slice thinly across the grain. Serves three to four.