Pasta in Lemon Sauce

Lemon Pasta with Sous Vide Pork Chop

Developed by Ben, Summer, 2023. A quick tasty side dish for meats or fish.

1 lb spaghetti or similar pasta shape
zest of 1 lemon

juice of 1 lemon

1 clove garlic, finely minced

1/3 c grated parmesan cheese

4 T (1/2 stick) butter 

Cook pasta in salted water. In a sauté pan over low heat, melt the butter with the garlic and lemon zest. When pasta is almost done, reserve a 1/4 cup of the pasta water and transfer the noodles to the sauté pan. Add the cheese and half of the lemon juice. Increase heat to medium high stirring to combine, adding pasta water as needed to create a creamy sauce. Adjust seasoning with salt and remaining lemon juice.

Mexican-Style Pickled Carrots

Often found on the condiment bar at taquerias, this piquant treat comes together quickly from mostly pantry ingredients. H/T Ben.

1 lb (450 g) carrots, peeled and cut into 2-inch (5 cm) lengths
2 large jalapeños, sliced diagonally
3 garlic cloves crushed
6 oz (175 ml) white vinegar
6 oz (175 ml) water
2 t (10 ml) vegetable oil
2 bay leaves
6 black peppercorns
1 t (5 ml) dry oregano
1 t (5 ml) salt

To a three-quart saucepan, add the garlic, vinegar, water, oil, bay leaves, peppercorns, oregano, and salt. Bring to a boil and add the carrots, onion and jalapeños. Lower the heat to a fast simmer and cook for 15 minutes, uncovered. Transfer to a quart mason jar or divide between 2 pints. If more liquid is needed to cover the vegetables, add equal parts water and white vinegar. Tighten lid and allow to cool to room temperature before refrigerating. Ready to eat after 3 hours but better if pickled for a day or two. Note: If using baby carrots, boil for 3 minutes before lowering heat to a simmer.

Pork Loin Roast, Sous Vide Method

Sous Vide Roast Pork Loin

Prepared according to the procedures recommended by son Ben. The dry rub is mine. 

about 1.5 lb pork loin
about 3 T vegetable oil

Dry Rub

2 T kosher salt
2 t granulated garlic
2 t fennel seed
1 t dry thyme
1 t peppercorns
1 t paprika
1 t sage
1 t dry rosemary

Process the above ingredients in a spice grinder about 20 seconds until fine, and store in an air-tight container. Lightly rinse the pork loin and dry thoroughly with paper towels. With a sharp knife cut away most of the fat cap. Rub all the surfaces with the spice mixture, using 1 tablespoon of dry rub per pound (15 ml per 450 g). Prepare a water bath fitted with a heating circulator set to 137 F (58 C). Put the meat in a twist-tie plastic bag and force the air out by the displacement method. The thin wall facilitates squeezing the air out. Tie a tight knot at the top of the bag taking care not to let air back in. Lower the bag into the water gently. Add hot tap water, if needed, to bring the level to the maximum permitted by the circulator. Cover the pot with plastic wrap to limit evaporation. Process for 4 hours. When the time is up, remove the roast from the bag and reserve the juice rendered during cooking. Dry the surface thoroughly. Heat a stainless skillet over medium high, add the oil, and then the roast. Brown it on all sides, turning with tongs. Pour the reserved drippings over the meat. Slice thinly and serve.

Ben's BLT salad

Recorded December, 2018. Everybody's favorite sandwich without the bread. A Family Favorite.

2 c iceberg lettuce, cut into large cubes
4 strips of ‫crispy bacon‬, crumbled
1 large ripe tomato, cut into large pieces
2 T mayonnaise
1 T milk (or water)
1/2 t salt
freshly ground pepper

Assemble lettuce, tomato, and bacon in a bowl. In a small bowl, mix mayonnaise, milk, and seasonings together and dizzle on salad. Toss gently to coat. Serves two or three.

Ben's Quick Egg and Tomato Asian Soup

The traditional Chinese recipe is basically water, tomato, egg, and scallions plus a pinch of sugar, salt, and white pepper. This version is enhanced a bit for the jaded American palate. Low in carbohydrates.

1 T vegetable oil
1 clove garlic, minced
1 t ginger root, minced
1/2 c chopped ripe tomato
Pinch sugar
Pinch salt
Dash white pepper
3 c chicken or vegetable stock or water
1 T corn starch dispersed in a little cold water
2 eggs, well beaten
3 to 4 green onions, sliced
1/2 t mushroom soy (optional)

In a two-quart saucepan, heat garlic and ginger in a little oil for 30 sec. Add tomatoes, salt, pepper and sugar. Allow to break down. 2 to 3 minutes. Add broth and mushroom soy. Bring to a boil. Thicken with cornstarch slurry. Off heat, stream egg into hot soup to form threads. Garnish with green onions. Serves two generously.

Five-Spice Braised Chicken Wings

Braised Wings on a Small Plate

Developed by Ben in March, 2013. Slow braising in a flavorsome Asian-style sauce creates a finger-licking dish.

12 wings, cut into segments, discard tips
about 2 t five-spice powder
about 2 T corn starch
2 T vegetable oil, divided

Sauce

1/2 c soy sauce
1/2 c rice wine or dry white wine
1/2 c water
4 T Shao Shing rice wine
4 T oyster sauce
6 T sugar
chili sauce to taste (optional)

2 sliced scallions (garnish)

Wash and dry wing segments. Toss with five-spice powder to lightly cover the wings, and set aside for 30 minutes. Sprinkle lightly with corn starch, and toss to coat. Heat a tablespoon of oil in a 12-inch skillet over medium, and brown the wings on both sides. Do not crowd the pan. You may need to fry two batches. Mix the sauce ingredients. Combine both batches in the skillet and pour sauce over the wings. Cover and simmer for 20 minutes. Uncover and gently simmer, occasionally turning the wings until sauce thickens and glazes the wings. Garnish with scallions and serve with steamed rice. Variation: Serve as small-plate appetizers without rice.

Guacamole II

Guacamole literally means 'avocado sauce'. This recipe is adapted from Ben's recipe for kitchens that lack a molcajete, the lava rock mortar and pestle used traditionally to prepare Mexican sauces (moles, from Nahuatl mōlli). Boost the heat by including more jalapeño.

2 large ripe Haas avocados
2 T lime juice, divided
2 t minced garlic
1/2 to 1 jalepeño pepper, seeds and membranes removed, finely diced
2 t ground cumin
1 fistful cilantro leaves, finely chopped
1/4 c red onion, finely chopped
1 medium ripe tomato, seeded, chopped and drained well
salt to taste

Halve avocados, remove pit and scoop out flesh. Place it in a bowl, immediately moisten with a tablespoon of lime juice, mash lightly with a fork, leaving big chunks, and mix. Add the cumin, jalepeño, cilantro and garlic. Season with salt and residual lime juice to taste. Stir in the onions and tomatoes. Cover tightly with plastic wrap, pressing to contact the dip, and refrigerate. Best if eaten the following day, but it can be served immediately. Serve with tortilla chips, corn chips, or as a side with Mexican dishes. Serves 4 to 6.

Roasted Squash and Eggplant Lasagna

Vegetarian Lasagna with Tomato Salad

Recipe and photo by Ben, April 6, 2012. Julian (4 y.o.) liked it. Elliot (18 mo.) loved it. About 30 minute prep if you hurry.

1 medium butternut squash
1 large eggplant
olive oil

6 T butter
3-1/2  T all-purpose flour
2 shallots, minced
1 clove garlic,, minced
2 c whole milk
Handful of chopped fresh herbs (Ben likes oregano/parsley/thyme)

1 lb lasagna noodles, cooked
1/2 lb fontina cheese grated (freeze for 30 minutes first)
1/2 lb mozzarella cheese, grated
grated Parmesan cheese

Filling
Peel and cut squash into 1/2 inch (1.5 cm) cubes. Toss in oil and season. Roast at 425 degrees F (218 C) until tender. Peel and cut eggplant into 3/4 inch ( 2 cm) slices. brush with oil and season. Roast alongside the squash (will take about half the time). Mash the vegetables together while still warm. Set aside to cool.
Bechamel Sauce
Melt butter in saucepan over med. heat. When it foams add garlic and shallot. Cook stirring for 1 min. Add flour and cook stirring for 5 mins. Do not let it brown. Add milk while whisking vigorously. Add herbs. Cover and set aside.
Assembly
Spray a 9 x 13 inch pan. Spread a thin layer of bechamel on bottom of pan, then a layer of noodles, then filling and fontina. Then noodles. Then filling and fontina. Then noodles, then filling, then noodles, then the rest of the sauce. Then the mozzarella and then the Parmesan. 
Baking
Bake at 375 degrees F (190 C) for 35 minutes covered. Then remove cover and broil top until brown. Allow to rest 10 minutes before serving. Variations: If you like bleu cheese, it goes nicely instead of fontina. Caramelized onions would be great in the filling. Sliced tomatoes on top are nice, and bacon makes everything better!

Chicken Pot Pie

Adapted from Ben's recipe March 11, 2008.

1/4 c low-fat soft margarine (or butter)
1/2 c diced celery
1 clove garlic, finely minced
2 shallots, finely sliced
1 medium onion, coarsely chopped
3/4 c carrots, cut in rounds, par-boiled in microwave
1 leek, white parts, split, cleaned, and sliced
1 4-1/2 oz can sliced mushrooms, drained, reserve broth
1/2 c frozen peas
1 c red or yellow potatoes, cut in small cubes, par-boiled in microwave, reserve fluid
6 T all-purpose flour
3 c combined chicken stock + reserved mushroom broth + potato, carrot water
2 T chopped parsley
1 t dry thyme
1 lb cooked boneless chicken, cut in bite size pieces
salt and pepper to taste
8 frozen biscuits, thawed and rolled or pressed into 4-1/2 inch circles, or
2 circles, prepared pie dough (Pillsbury™ is good)
egg wash, optional

In a 12-inch heavy skillet over medium heat, saute the vegetables, except for peas and potatoes in the margarine about 5 minutes until partly tender. Add the peas and potatoes, and heat through. Add the flour and cook 1 minute. Stir in the broth gradually and heat until thickens. Add the chicken, herbs and seasonings. Pour into a 9x13 inch baking dish and top with biscuits in a 2 by 4 pattern or use two rounds of pie dough, trimmed to fit. Pinch edges of dough together and against walls of dish and slit with a knife.  Brush tops with egg wash and bake for 30 minutes at 350 degrees F. Let cool 15 minutes before serving. Serves 4 to 8.

Ben's Guacamole

Recorded January 28, 2006. This should be made in a molcajete, a large Mexican mortar and pestle, rough hewn from basalt. Other tools, such as Thai products carved from granite may be suitable but a smooth surface will not work. Buy a molcajete at most any tienda Mexicana that sells groceries. It can be used to make a wide range of salsas and marinades. About $15, or more for a fancy one. Hand-carved lava and last a lifetime — what a value! An alternative approach is described here.

2 ripe Haas avocados
2 cloves garlic
2 jalepeno peppers, seeded and coarsely chopped
1 T whole cumin seed
1 fistful cilantro
juice of 1 lime
1 small red onion finely chopped
2 Roma tomatoes, seeded, chopped and drained
salt to taste

Start with tomatoes to give them time to drain.  Halve avocados, remove pit and scoop out flesh. Place it in a bowl, immediately squeeze lime juice over, stir to coat. Add cumin to molcajete and grind completely.  Repeat with jalepeno, cilantro and garlic in that order (makes it easier). Now add avocado one half at a time.  Mash them completely. As the bowl fills it will become harder to mash effectively. This is OK; it will give the guacamole a more "homemade" texture. If you are making this recipe with more than 2-3 avocados, simply transfer to a bowl and mash the next avocados. Season with salt and residual lime juice to taste. Add the onions and tomatoes. Make sure to get as much juice out of the tomatoes as possible, as it will turn the mixture brown. You can serve right away, but it is better if you give it an hour to meld. Cover with plastic wrap so that there is no air between the dip and the wrap. Serve with chips and limes. Serves 2-6.

Bruscetta

From Ben February 2, 2008.

Italian Bread

Garlic Cloves

Salt

Olive oil

Slice bread on bias 1 inch thick. Broil until brown on one side. While still hot, grind raw garlic into the brown side of the bread. Season and drizzle with olive oil. Enjoy.