Microwave Poached Egg

Developed March, 2018 when the stove-top range was out of service.

1 large egg
1 c (240 ml) water
1 t (5 ml) white vinegar

1 oz (30 g) sliced ham
toasted, buttered English muffin

Put water and vinegar in a microwave-safe bowl. Choose a bowl in which the egg will be covered, about 12 ounce (350 ml) capacity. Place bowl on a plate for safe handling. Cover and microwave on high until the water boils. Carefully break the egg into the hot water. Cover, let stand for 30 seconds, and microwave on high for 30 seconds. Check if the whites are firm. Continue as needed in 15 second increments. Lift carefully from hot water with a slotted spoon, blot gently with a clean towel, and place on a buttered toasted English muffin topped with a slice of warm ham (optional). Season to taste with salt and pepper. [Note: Microwave oven is rated 1250 watts.]

Grilled Fontina on Tuscan Bread

Grilled Fontina on Tucan Bread

First prepared September, 2009. Tuscan-style bread, due to the absence of salt to tame the yeast, has large gas bubbles. The melted cheese oozes through these openings and browns and crisps when it contacts the hot griddle, creating a special flavor and texture. A savory roasted garlic spread and extra-virgin olive oil add to the experience.

2 slices Tuscan-style bread (Trader Joe is good)
2 T roasted garlic spread
2 oz Fontina cheese slices
about 1 oz extra-virgin olive oil

Preheat a 10-inch non-stick skillet over medium high. Cover both inner surfaces of the bread with the garlic spread. Brush olive oil on the outside of one slice, and place oil side down in the skillet. Layer the cheese slices on that slice, position the second slice on top and brush it with oil. Press down firmly with a spatula as the sandwich cooks. When crispy and lightly colored on the first side, turn and cook the second, pressing firmly as it cooks.  (Note: Tuscan bread has no sugar and thus doesn't readily caramelize.)

Crusty Garlic Bread

Garlic Bread on a Homemade Server

Recorded April 11, 2012. A Family Favorite for decades. Great with robust pasta dishes, salads, or soups. For a similar product prepared in a skillet, see this recipe.

Italian or French bread, sliced 3/4 inch (2 cm) thick at 45 degrees
low-fat soft margarine or softened butter
granulated garlic
Parmesan cheese, grated or shredded

If the bread is a bit stale, mist slices lightly with water (see Hint) and turn over. Spread margarine or butter on each slice. Dust on garlic, and mix into margarine with a spatula or knife. Sprinkle on the cheese, and press it into the seasoned margarine. Arrange on a metal pan, and broil in a toaster oven until nicely browned, about 5 minutes. Serve in a basket, loosely covered to keep warm.

Hint: An adjustable plastic spray bottle filled with water often proves handy in the kitchen.

Tuna Salad

Recorded January 15, 2001. On toasted country white, topped with crispy lettuce and extra mayo with chips on the side. The perfect summer lunch or light supper. Add a cup of chilled cream of asparagus or cauliflower soup, to make a more substantial meal. It also makes a great base for a classic tuna melt.

2  7-oz cans white albacore tuna, water pack
14 oz celery, finely chopped in food processor

Seasonings:
1 T lemon juice
1/8 t Louisiana pepper sauce
1 t celery seed
1/2 t white pepper powder
1 t dry dill weed
1 T dry minced onion

about 1/2 c mayonnaise

Squeeze water out of tuna using can lid. Finely chop in batches in a food processor. Process the celery and mix it with the tuna and then mix the seasonings in. Fold in the mayonnaise. Pat down level in bowl, cover tightly and chill. Makes six sandwiches.

Note: Reserve canning liquid (fish stock) as cat treat. Call out, "Treat". If your cat is within earshot, she'll come running.

Potato Cake (Irish Latke)

Inspired by Co. Sligo native Denis S.M. Kelly's fried shredded potato dish.  Kelly loved his 'taters. He would hold a hot baked potato in one hand and a stick of cold butter in the other, and with alternate bites, consume them both, with great noisy relish. I miss the lad. Recorded March 11, 2011. By adding a small amount of oil to the potato mixture, the richness is increased without too much fat. The dry onions absorb some of the moisture and flour the rest.

1 small russet potato, skin on
1 T canola oil, divided
1 T dry minced onion
1/2 t flour
salt and pepper to taste

Grate the potato through the large holes of a modified box grater (see Note). In a small bowl, combine with 2 t oil, the dried onions, flour and seasonings. Heat 1 t oil in an 8-inch skillet over medium-high, and then add the potato mixture as a patty about 4 inches across. Press to firm with a spatula. Turn after it's nicely browned, about 5 minutes. Continue frying until the second side is browned. Serves 1 or 2 as a side dish.
Hint: Alton Brown, Food Network personality, revealed that short-order cooks use a needle-nose pliers to bend the cutters of a grater outward to increase the size of the potato pieces it produces. Being thicker, they retain more moisture.

Tartar Sauce

As developed and prepared over the years. A Family Favorite.

3/4 c (160 g) mayonnaise
1/4 c (60 g) dill pickle relish
2 T dried minced onion
1 t dried dill weed
1 T dried parsley flakes
1 t lemon juice
1 T capers, rinsed, drained, and chopped
relish or pickle juice as needed

Measure mayo into a resealable container. Add the other ingredients, mixing between additions. Thin with relish or pickle juice as needed. Stored tightly-covered in the bottom rear of the refrigerator, this sauce will keep many months.
Note: To facilitate measuring the mayo and relish by weight using a digital kitchen scale, the volume measures have been converted to weight in grams taking account of product density. 

General Purpose Breader and Pan Fry Method

Devised July 20, 2007; revised August 31, 2007; revised November 16, 2008 again after Paul Prudhomme's recipe for chicken fingers on his PBS TV program by addition of baking powder. The semolina gives extra crunch but can be left out.

Breader

1/4 c each unbleached wheat flour, coarse semolina, yellow corn meal, and white rice flour
1 T baking powder
1/2 T salt
1 t paprika
1 t ground pepper
1 t granulated garlic

Measure ingredients in a one-gallon sliding zipper bag. Mix well. Store in the freezer. Made initially for pan-fried soft-shell crab. Also good for fish fillets, pork chops, whole trout, chicken breast, frog legs, hamburgers, chile rellenos, etc.
Rinse food pieces and dry lightly. Place moist food items into breeder, a few at a time . Tumble to coat thoroughly. [For extra crispness, allow the food items to sit covered with breader for 10 minutes.] Knock off excess breader and place food in bubbly hot butter-oil mixture. Pan fry 2 to 3 minutes, turn and finish cooking another few minutes. A bit longer for thick pieces. Remove to a hot platter. Don't overload the pan. Cook in small batches. Note: Prudhomme added baking powder to his breader to increase crispness. In his recipe, he seasons chicken strips, dredges in flour, dips in milk/egg mixture, and then into dry breader. Fries in 350 ºF oil in skillet 7 minutes total.

Riced Yellow Potatoes

Recorded February 28, 2010. Transcribed and modified from the video recipe on Cook's Illustrated PBS TV program.

4 to 5 medium yellow potatoes (Yukon Gold™, or similar)
1/2 c hot half and half
1/4 c low-fat soft margarine
salt and pepper to taste

Peel the potatoes and cut into eight equal parts. Place in the basket of a steamer over boiling water and cover tightly. Steam vigorously for 20 to 25 min, until potatoes are soft to the tip of a sharp knife. Transfer to a potato ricer (see NOTE), and rice into a mixing bowl, batch by batch. Stir with a spoon, pouring in the hot cream (hot promotes a creamy and not grainy texture according to Alton Brown). Keeps it hot too of course. Mix until well combined. Add the margarine and keep stirring. Season to taste and whip by hand until smooth.
NOTE DrDaddy also likes the ricer identified in tests at America's Test Kitchen as the best around. RSVP™ International SPUD Potato Ricer 13.5-in

General Purpose Seasoning and Dry Rub

Recorded March 21, 2009. In use for many years. Reformulated 2011 to reduce salt by half and later rice starch was added to maintain free-flowing property.

1 T kosher salt (see Note)
1 T dried thyme
1 T ground black pepper
1 T granulated garlic

Combine ingredients by milling a few seconds in a spice grinder. As a rub, season both sides of meat thoroughly (about 1 t per lb) rubbing it in. Apply the rub about 1 to 2 hours before cooking, depending on thickness. Use the rub on pork ribs ribs, pork loin, pork tenderloin and pork butt. Also good on roast chicken, grilled chicken, roast turkey, fried chicken livers, omelets, and grilled beef. 
Variations: Dust a little ground fennel, five-spice powder, cumin, paprika, or cayenne on the meat after applying the rub. Note: Kosher salt is bulkier than table salt. If table salt is used, reduce salt to 2/3 T.

Maria Cookie Sammies

Recorded 2-22-10

12 Maria cookies [look in Hispanic food section of your mega-mart]
2 T dark fruit preserves
2 T sunflower seed butter [Target and Trader Joe sells] or coarse natural peanut butter
1 T toasted walnuts or pecans [see NOTE]

Spread a teaspoon of nut butter on a cookie. Dip the sticky side into a dish spread with finely-chopped nuts. Spoon a teaspoonful of a rich dark preserves (black current, black raspberry, blueberry, blackberry, plum etc.) onto the nutty side. Complete the sandwich with another cookie.

Makes 6 sammies. Julian ate two quite willingly. He's two.

NOTE   
Spread a cupful of walnut or pecan pieces in a baking pan. Place in a preheated oven at 275 ºF. Toast for 10 minutes or at the first smell of nutty aroma. Let cool at room temperature. Chop very finely to the consistency of coarse sand. I keep a bowl of toasted walnuts in my mise en place. Great to toss into whatever you are eating or just nab a handful as a quick energy boost from high quality fats and proteins. Toasting enhances flavor and improves digestibility.

Linguine in Clam Sauce, Pantry-Style

Conceived and prepared on Palindrome Day 01022010. Except for the parsley, the dish is prepared with pantry ingredients in less than 30 minutes. Hint: Always keep parsley on hand. It brightens many dishes and is very nourishing.

3 T (50 ml) extra virgin olive oil
2 T (25 ml) garlic, finely minced with 1/2 t kosher salt
3/4 cup dry white wine

4 6-!/2 oz (180 ml) cans chopped or minced clams, drained

reserved clam juice
2 T (25 ml) tapioca starch, suspended in 2 T clam juice
fistful chopped parsley

2 t (10 ml) fresh thyme leaves, finely chopped
shredded or grated Parmesan

1 lb linguine, boiled 8 minutes in salted water
reserved pasta water

Heat a large skillet over medium heat, add the oil. When it shimmers, add the garlic. When it is fragrant, add the wine, and mix to emulsify the wine, oil, and garlic. Reduce by half at a slow boil. Add the reserved clam juice and starch suspension and heat gently with stirring. When hot, stir in the clams and herbs. Stir in the hot undercooked linguine, add some pasta water, continue to cook, adding more pasta water until sauce is loose and the pasta is cooked al dente, about 6 minutes. Plate and finish with a drizzle of oil and a shower of cheese. Serves 4 to 6.
Note: This is the 50th contribution to this blog.

Pan-Roasted Porterhouse

Suggested by a recipe at Cook's Country™ for slow-roasted beef. The salt marinade is similar to the method for "koshering" beef -- but the loin is never used. The salt both flavors and tenderizes by dissolving muscle proteins, mostly myosin, I would guess. Prepared January 23, 2010.

Cross-Cut Porterhouse Roast 

with Haricot Vert and Roasted Potatoes

2 inch thick Angus Porterhouse, about 2-1/2 lbs

1 T olive oil

1 T kosher salt

freshly ground pepper, to taste

garlic granules, to taste

Sauce

1/4 c brandy
2 T butter
2 T capers, rinsed, drained, and chopped
1 t fresh thyme
1/2 c light cream

To cook at 6 pm, start at 10 am. Rub salt evenly on all surfaces, wrap in plastic, and refrigerate about 6 hours. Let steak warm to room temperature. Wipe surfaces carefully with a paper towel to remove excess salt and dry the meat so that it will brown and crust in the oil. Preheat oven to 300 degrees F. Saute in 12 inch oven proof sizzling hot saute pan over medium-high heat in olive oil. Will be smoke, so turn on range hood. About 5 minutes a side, until nicely colored. Transfer to the middle rack of the oven to finish cooking. For medium-rare, remove to a platter when temperature in the middle of the steak reads 118 to 120 degrees F (about 48 C). Tent with foil, and let rest 10 minutes. While meat is resting, prepare the sauce. Deglaze pan with brandy, then whisk in the butter, a bit at a time. Off heat, add the seasonings and whisk in the cream. Bring to a slow boil for a few minutes to reduce. Carve into thin slices across the grain by turning pieces of the steak on the side (see Note). Coat slices in sauce and arrange on a dinner platter. Serves 4. Suggested sides:

haricot vert braised in butter and tarragon
oven-roasted yellow potato wedges with rosemary and olive oil

Note: Muscle fascicles in the loin run mostly front-to-back and Porterhouse steaks are cut transversely. Thus to produce the tenderest mouthful of beef, it should be cut en face. That is, bone out the steak, cut into large pieces, turn sideways, and cut thin slices across the surface with a very sharp knife. This also separates the well done from the rare. Take your pick.

Dorothy's Stewed Meatballs

Reconstructed by DrDaddy from Phyllis Pliskow's hand-written notes recalling Dorothy Magid's recipe. Recorded 18 November 2005.

Carrots, Onions, Celery, Peppercorns, and Allspice Simmer

Broth:

4 onions coarsely cut through the poles (Note: preserves structure)
4 large carrots coarsely cut
1 cup cut celery
about 1/4 c ketchup (see Note)
3 allspice berries + 6 peppercorns (put in cheese cloth or tea ball)
1 T salt

Place ingredients in an 6-quart pot, cover with water, bring to boil,
and then simmer covered until onions are soft.

Meatballs:

1 lb ground sirloin
1 large onion, grated
2 cloves garlic, mashed
about 1/2 cup matzoh meal, or dry bread crumbs, as needed to form balls 
salt, pepper, garlic powder

3 white potatoes, peeled and cubed
2 c cabbage, coarsely chopped

Form small meatballs with wet hands. When broth is ready,
raise heat to a boil and add the meatballs, cabbage, and potatoes.
Simmer slowly, partly covered until potatoes and cabbage are tender.
Remove spices before serving. Serves 6 or more.

 Dorothy with cigarette in Phyl's garden

Note:

That is, about what can be rinsed out of an "empty" bottle, or to taste. What triggered our mom to make this dish, which we all loved, was when the Heinz ketchup bottle reached the state where no amount of robust thumping of the overturned bottle would coax any more out.

Baked Flounder and Rice

Fish, Leeks, Onions, & Rice Ready to Serve

Conceived and first prepared December 23, 2009. A Family Favorite.

12 oz fresh or frozen and defrosted flounder filets, cut into portions
1 c leeks, julienned
1 medium onion, thinly sliced through the poles
1 t dry oregano
1/4 t crushed red pepper
2 T olive oil plus more for drizzling
2 T butter
2 T capers, rinsed and drained
1 bay leaf
1/4 c Spanish olives, pitted and coarsely chopped
1/4 c Peppadew® peppers, coarsely chopped (see Note)
juice and zest of 1 lemon
1 c chicken stock
4 c steamed white rice

Heat oil and butter until sizzling in a 10-inch skillet. Add leeks and onions, spices and bay leaf. Cook on medium heat about 10 minutes until softened and beginning to color. Remove the bay leaf. Add the olives, peppers and capers and warm through. Spread the rice in the bottom of a 9 X 13 inch glass baking dish, arrange the fish on top, sprinkle on some olive oil. and distribute the sauteed vegetables over the fish and rice. Squeeze on lemon juice, scatter zest, and pour stock around. Bake uncovered in 300 degree F (150 C) oven for about 40 minutes until fish flakes. Serves 4 to 6.

Peppadew® peppers
[Photographer Unknown]

Note From Wiki: Peppadew® is a brand of sweet piquant pepper, a patented cultivar of Capsicum baccatum, grown in the Limpopo province of South Africa. They are sweet, fruity, and pleasantly warm. Sold seeded (to reduce the heat) and lightly pickled. About 1100 Scovill units. They are sold in jars and at food store deli bars. Substitute sweet or hot cherry peppers.

Quick Apple Compote

Prepared and recorded November 23, 2009. Does nicely as a fruit course for breakfast or brunch.

1 medium apple, peeled, cored and sliced in thin wedges
about 1/2 t sugar
1/4 t ground cinnamon
1/4 c apple cider
1/4 t tapioca or corn starch
1 T cream (optional)

Place apples in a glass bowl. Add the other ingredients, and mix well, to disperse the starch and flavorings. Cover with plastic foil, and microwave on high for two minutes. Vent the steam carefully, and turn gently to mix. Microwave uncovered another 1 to 2 minutes, until apples are cooked tender-crisp. Serve warm, topped with cream or half-and-half. Serves 2.

RAVE
Honeycrisp™ apples are fantastic. Named the state fruit of Minnesota in 2006. Sweet, tangy, fruity, crisp, complex, versatile. I just tried them. Should have done sooner! (Fuji, don't worry, I still love you too. And Cortland, where Laura raised her kids.)

NOTE
Zeigler's Cider is excellent. Made in Lansdale, Pennsylania. Always fresh and distinctively applish. Can vary in sweetness during the season.

Oven-Braised Spare Ribs Smothered in Onions

Created and first cooked December 15, 2005, and many times since. A Family Favorite.

5 to 6 lb slab pork ribs, trimmed of fat and membranes, and cut into 2 rib portions (see Note)
2 large yellow onions, thinly sliced through poles
1/4 c ketchup
1/4 c apple cider vinegar
1/2 c water
garlic powder
cumin
cayenne
paprika (smoked, if available)

Preheat oven to 350 degrees F (177 C). Arrange ribs, meaty side up, in a roasting pan with a cover. Combine liquids and pour over meat; dust on seasonings to taste. Top with sliced onions. Cover. Roast 30 minutes, turn over rib portions, reduce heat to 325 ºF and roast another 60 minutes covered, turning once after 30 minutes. Remove cover, turn meat, and brown for 30 to 40 minutes, basting occasionally. Meat should be very tender, almost falling off the bone. Serve with steamed rice topped with the onions and pan gravy. Fried apples and braised red cabbage make nice sides. Feeds 6 heartily.

Note: Choose small slabs (5 to 6 lbs). They come from younger animals, and are generally more tender and less fatty.

Pan Fried Potatoes

[Recorded 11-11-09]

1-1/2 lbs medium russet potatoes (about 5)
1/2 cup red or sweet white onion, blossom cut (see NOTE)
2 T canola oil
2 T butter
salt and pepper to taste
1/2 t sweet paprika

Rinse the potatoes and cover with cold water in a 2 qt sauce pan. Bring to a boil over high heat, then reduce heat, cover tightly and boil slowly for 6 to 8 minutes. Turn off heat but leave pan covered on the burner for 20 minutes. Drain the warm potatoes well, and slice lengthwise, and then crosswise in 1/4 inch slices.

Heat the oil in a 10-inch skillet until shimmering, add the butter, and when the sizzling stops, add the onions. Saute two minutes. Add the potatoes, taking care to separate the slices. Saute for about seven minutes, until browned on one side. Turn, season, and continue frying until both sides are nicely colored and cooked through.

NOTE

Blossom cut, means like petals. Slice the onion in half through the equator. (Large onions can be cut equatorially twice more into four pieces.) Then cut pole to pole along longitudes.

Serves 3 to 4.

Berry Sauce

Recorded October 14, 2009. This sauce makes an excellent topping for yogurt, ice cream, pancakes, French toast or fresh fruits such as melon, pear, or banana.

6 oz (175 g) fresh or frozen berries
1 to 2 T (15 to 30 ml) sugar (based on the fruit sweetness)
1 to 2 T (15 to 30 ml) water
1 t tapioca starch or corn starch
pinch of salt

Combine ingredients in a tall microwave-proof container. A 2-cup (500 ml) measuring cup works well. Bring to a boil in the microwave cautiously, taking care it doesn't overflow. Stir, and bring to a boil again. Pour while hot into a small clean glass mason jar sanitized with boiling water. Tighten band while it cools. Store refrigerated. Lasts about one month after opening.  Note: Blueberries, strawberries, blackberries, raspberries  or sweet black cherries can be used. Black cherry sauce is outstanding. Pineapple is not recommended.