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.

Lemon Bars

Transcribed from the beautifully hand-printed recipe that a colleague generously prepared for me after I inquired about this luscious treat she brought to work and shared with us. December, 1992. H/T “Linda Barr”.

2-1/2 c all-purpose flour, divided

1/2 c powdered sugar, sifted

3/4 c (1-1/2 sticks) butter, cut into large dice

1/2 t baking powder

4 eggs, beaten

2 c granulated sugar

1/2 t lemon zest, grated

1/3 c lemon juice

Preheat the oven to 350 F. Whisk together 2 cups of flour and the powdered sugar. With a pastry blender, cut the butter into the flour mixture until it resembles meal. Spread the mixture in a 9x13x2 inch baking pan, and firm and flatten to form a crust. Bake for 20 to 25 minutes until lightly browned. Whisk the eggs, sugar, zest, and juice together in a bowl and then incorporate the 1/2 cup of flour and baking powder. Pour over the crust and bake at 350 F for 25 minutes, until lightly browned and set. Let cool on a metal rack. Dust with powdered sugar and cut into bars. Yields about 2 dozen bars.

Easy Cheese Biscuits

Developed Fall, 2021. The package of biscuits keeps for months in the fridge and will bake in less than 20 minutes. Freshly-baked cheese biscuits and a warm bowl of split pea soup make a comforting cold-weather meal.

8 large refrigerator biscuits (Pillsbury™ are goodl)
1/2 c finely-shredded sharp cheddar
2 T melted butter
1 t coarse salt

Preheat a toaster oven to 375 F. Peel a biscuit from the stack and carefully split it in half. Sprinkle a tablespoon of cheese on one half, top with the other half, and press the edges together to seal in the cheese. Repeat with the other biscuits. Arrange on a 12-inch baking pan on a 3-2-3 layout. Brush tops with melted butter and sprinkle on a little salt (optional). Bake 17 to 18 minutes until tops are golden brown. Lift biscuits off pan while warm with a thin spatula. Let cool until safe to eat. To store extra, wrap tightly in plastic film and freeze.

Creamy French Toast

This recipe yields a product with a custard-like center and crispy exterior. 

1 T vegetable oil
1 T butter
4 slices white bread
2 large eggs
1/2 c milk
a pinch of salt
1 t sugar
1/2 t vanilla extract

Cut the bread in half and heat in a toaster oven at 200 F for 10 minutes to partly dry it. Beat the eggs well and stir in the other ingredients. Heat a 12-inch non-stick skillet over medium heat. Add the oil and butter, and when the butter stops sizzling, soak two pieces of bread on both sides until moist, and add to the hot fat. Repeat for the remaining bread. Pour any leftover batter over the slices. Fry about 3 minutes on the first side until browned. Flip and continue frying until the second side is done. Serves two. Offer sugar, preserves, maple syrup, or fruit sauce.

Tiny Peas and Pearl Onions Steamed in Butter Sauce

Quickly prepare a versatile side dish from pantry ingredients.

4 oz frozen tiny peas
4 oz frozen pearl onions
1 T chicken or vegetable stock concentrate
1 t butter, cut into small dice
1 T water
1/2 t salt
1 t sugar
1 t tapioca starch

Thaw the peas in cold water and drain. Thaw the onions on a paper towel. Combine the vegetables in a shallow bowl, top with the seasonings, and sprinkle the starch over all. Steam for 4 minutes, mix with tongs and steam another 2 minutes, mix and serve. Serves two. Can be doubled.

Cauliflower Steamed in Butter Sauce

Cauliflower Ready to Steam

This recipe, developed along the same lines as an earlier one, yields two servings of tender cauliflower in a smooth, rich sauce in about 15 minutes.

8 oz (250 g) cauliflower, cut into large florets
1 T butter, cut into small dice
1 t chicken or vegetable stock concentrate (Better than Bouillon™ is good)
1 T water
1 t tapioca or corn starch

Prepare an improvised steamer. Put the cauliflower in a shallow bowl, dot with butter, add the stock concentrate, the water, and sprinkle on the starch. Put the bowl in the steamer for 5 minutes. Cautiously, lift the top, and with tongs, toss the ingredients. Steam another 5 minutes or until tender. Toss again and plate. Serves two.

Buttered Egg Noodles

Developed January, 2019 as an alternative to potatoes, rice or another starchy side dish.

8 oz (225 g) wide egg noodles
1/4 c low-fat margarine (or 2 T butter)
1/4 t garlic powder
1 t paprika
1/2 t salt
1/2 t ground black pepper
1/4 c sour cream
about 1/2 c cooking water

Bring two quarts of salted water to a boil in a medium saucepan, stir in egg noodles, and cook uncovered at a fast simmer for 10 minutes or until tender. Drain well, reserving the cooking water, and return noodles to the saucepan. Stir in margarine or butter until melted, then the seasonings, sour cream, and enough cooking water to produce a smooth but not watery sauce, stirring after each addition. Serves 4.

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.

Oyster Mushroom Filling (for Crêpes or Omelets)

Crêpes Filled and Topped with Oyster Mushroom

A savory filling for crepes or omelets that exploits the tender flesh and mild flavor of oyster mushrooms. Easy and fast, a breakfast, brunch or supper entree in less than 30 minutes.

3-1/2 oz (100 g) oyster mushroom
2 oz (60 g) shallot, finely chopped
1 T (15 ml) olive oil
1 T (15 ml) butter
1/2 t (3 ml) minced garlic
1 sprig thyme
2  t (10 ml) porcini powder (optional)
1 T (15 ml) dry sherry
2 t (10 ml) all-purpose flour
1/2 c (125 ml) half and half or light cream
2 t (10 ml) lemon juice 
salt and white pepper

Cut away the tough root from each mushroom cluster, separate into 'leaves' and chop coarsely. Heat the oil and butter in a small non-stick skillet over medium. Add the shallots and a pinch of salt, cook gently for a few minutes, add the mushrooms and the thyme, salt lightly, cover, and continue cooking gently until the shallots are soft and translucent. Discard the thyme, add the garlic and porcini powder, and heat until fragrant. Add the sherry and cook until it has mostly evaporated. Stir in the flour and cook for a minute. Stir in the cream, raise the heat to a slow boil, and cook until the mixture thickens. Off heat, stir in the lemon juice, and season to taste. Fills two or three omelets, or six to eight crêpes.

Smashed Red Potatoes with Crispy Parsley

Developed April, 2015 as a side dish for kielbasa in mustard sauce. Choose potatoes about the same size.

8 oz small red potatoes
1 T salt
1 T butter
2 T finely minced parsley
1 T finely minced chives or green onions
salt and pepper to taste

Cover potatoes with water in a small saucepan, add the salt, and bring to a gentle boil. Cover, reduce heat, and cook gently until easily pierced by a knife point, about 10 to 12 minutes. Drain well and set aside. Heat the butter in the dry saucepan until it sizzles and begins to brown. Add the parsley and sauté until crisp. Add back the potatoes, add the chives and toss to coat. Off heat, crush lightly with a potato masher. Add salt, pepper, and extra butter to taste. Serves two.

Quick Peanut-Maple Topping

Add more nuts to your diet this tasty way. A great topping, at breakfast, over pancakes or waffles, or dessert over ice cream or crêpes. First prepared November, 2014. We use a small stoneware server to make this. It heats quickly and holds the heat. Total carbohydrates = 19.5 grams per serving.

1 T (15 ml) maple syrup
2 T (30 ml) peanut butter
1 t (5 ml) butter

Combine ingredients in a small, microwaveable container such as a ceramic vessel. Some peanut butters benefit from a pinch of salt. Heat on high power for 15 seconds. Stir to combine well. Heat cautiously to serving temperature. Low water recipes such as this heat very quickly in the microwave. Serves one.

Baked Oatmeal

Recorded January 4, 2014. Adapted by Laura from an online recipe. Prepared many times. A Family Favorite. Can be prepared the night before and reheated for breakfast.

1/3 c butter, melted and cooled
2 large eggs
3/4 c brown sugar
1-1/2 t baking powder
2 eating apples, cored, peeled, and coarsely chopped
1/3 c raisins
1/4 c pecans or walnuts, coarsely chopped
1-1/2 t vanilla
2 t cinnamon
1/4 t salt
2 c milk
3 c rolled oats

Preheat oven to 350 degrees F (177 C). In a large bowl, beat eggs well. Stir in the sugar, baking powder, vanilla, cinnamon, and salt. Whisk in the butter, then the milk, stir in the oats, followed by the fruits and nuts, mixing well after each addition. Spread the mixture in a well-greased 9x13 inch glass baking dish (1-1/2 liter), and bake for 35 to 45 minutes until set in the middle. Serve warm, topped with a plump pillow of low-fat vanilla yogurt or with warm cream or milk. Keeps well, tightly wrapped, in the refrigerator. Variation Substitute fresh blueberries for raisins, or fresh peaches for apples. Serves 8.

Corned Beef Hash

Butter-Steamed Egg on Corned Beef Hash

Prepared June 5, 2012.

3 T butter, divided
2 c yellow or white onion, small dice
1 12 oz can corned beef, chopped
1 lb yellow potatoes (Yukon Gold™ is good)
freshly ground pepper and salt to taste
chopped parsley (optional)

Peel the potatoes and cut into 1 inch pieces. Cover with water and add salt. Bring to a boil and lower heat to a fast simmer. Cover and cook 10 minutes until potatoes test almost cooked with a knife point. Rinse under cold running water to stop the cooking and drain well. Spread on a cutting board to cool, and chop coarsely. Melt 2 T butter over medium heat in a 12-inch nonstick skillet, add the onions, salt lightly, and cook slowly until soft, about 6 minutes. Mix in the meat and potatoes, raise the heat to medium high, chop the ingredients together with a spatula, press the hash to form a compact cake, and cook 8 to 10 minutes undisturbed. Turn the cake over, press to compact again, and distribute the remaining butter, cut into pieces, evenly around the pan edge. Cook the bottom side until it's also brown and crisp. Taste for salt, season with pepper, and garnish with chopped parsley. Veriation: Top each serving with a poached or butter-steamed egg, as shown. Makes about 6 eight-ounce servings.

Sesame-Butter Rice

Prepared February 20, 2011, as a side dish with Asian Chicken Wings.

2 t canola oil
1-1/2 c long-grain rice
2-1/4 c water
3/4 t salt
2 T raw sesame seeds
1 T butter, diced

In a saucepan over medium-high heat, bring the oil to the smoke point. Stir in the rice and salt. Saute rice in oil until it's lightly colored and fragrant, about 5 minutes. Stir the sesame seeds into the hot rice, and toast lightly. Add the butter and mix well. Add the water, cover, and simmer undisturbed for 15 minutes. Fold together gently, cover with a towel and the pot lid. Let steam off heat 5 to 10 minutes before serving.

Crostini in the manner of Elmo Barnes

Recorded June 28, 2010. Elmo cooks at their B&B with his wife Martha in Beaufort, NC.

2 T olive oil
2 T butter
1/4 t roast garlic paste
6 slices Italian Bread, 1/2 inch thick, cut on an angle

Heat the oil, butter, and garlic for a few seconds in the microwave to melt the butter. Brush both sides of the bread with oil-butter mixture generously. Grill on a panini press set to medium-high for five minutes.
Good with soups and salads. Top with salsa, pico de gallo, grilled queso blanco as a snack or appetizer.

Green Beans Braised in Tarragon and Butter

[Recorded November 2, 2009; developed over a long time]

1/2 lb  haricot vert, if available, or nice young green beans
kosher salt
2 t unsalted butter
1/2 t dry tarragon, rubbed fine

Pinch off the stem end of each bean, but keep them whole if possible. [Hint: Hold a bunch of beans together in one hand, and pinch the stems off with the other.] 

Bring a half-inch of lightly-salted water to a boil in a saute pan and drop the beans. Cover, and boil slowly until almost tender, about 6 to 8 minutes (see RANT).
 
Drain into a colander and cover to keep warm. Dry the pan, and return it to medium-high heat. When sizzling hot, add the butter and coat the pan with it. After about a minute, a nutty buttery aroma will become apparent. Pure deliciousness. 

Drop the beans, coat with the butter, and salt. Handle with tongs. Add the tarragon, saute a few minutes until sizzling. Plate. Deglaze pan with a tablespoon of lemon juice, white wine, water or stock. When fluid is mostly gone, pour the butter-tarragon sauce over the beans, and serve. Dyno-mite.

Serves 2 to 3 as a side, or 1 bean freak
 
RANT:
Don’t make the widespread culinary mistake of grossly undercooking vegetables. Because the nutrients within the plant’s cells can’t escape the cell wall (remember, people can’t digest cellulose), some of the potential food value (and flavor) will be unavailable. Reducing raw foods to a liquified puree (yuck) in a “juicer” will free the nutrients, as Jack LaLanne proves nightly on his infomercials, but except for carrots, it's not a major home appliance. After all, how much liquified orange peel are you prepared to drink?