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.

Cornmeal Muffins

This recipe, revised from an online example, yields 12 moist, flavorsome muffins in 30 minutes. Developed Spring, 2023.

1 c all-purpose flour
1 c cornmeal

1/4 c sugar

2 t baking powder

1/2 t salt

1 egg

1/4 c vegetable oil

1 c milk

Preheat oven to 400 F. Grease muffin tin with vegetable oil spray. In a large bowl, whisk together corn meal, flour, sugar, baking powder and salt. In a measuring cup, beat egg, whisk in oil and then stir in the milk. Combine egg mixture with dry ingredients with a spatula until smooth. Spoon batter into a prepared muffin tin. Bake at 400 F (200 C) for 15 to 20 minutes, or until a toothpick inserted into a muffin comes out clean. Yields 12.

 

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.

Five-Minute Onion Jam

Onions Simmering in Oil

Developed Summer, 2021 as a topping for hamburger sandwiches. How the onions are cut and the addition of salt and baking soda are key to shrinking the cook time.

1 medium (about 5 oz or 150 g) yellow onion
1 T (15 ml) vegetable oil
1/8 t (0.5 ml) table salt
1/8 t (0.5 ml) sodium bicarbonate

Slice the onion in half through the poles, trim off ends and peel it. Cut across to yield 1/8th inch (3 mm) half-round slices. Heat the oil over medium to about 350 F in a non-stick skillet, add the onions, salt, and soda, and mix. The mixture should be bubbling actively as water and carbon dioxide is driven off. When brown, soft, and condensed, the onions are ready. Spoon them onto hamburgers or other sandwiches. Serves two. Variation: Scramble with eggs.

Pan-Grilled Stuffed Pita

Grilled Pita 

Developed April, 2021. A quick, warm breakfast, crisp on the outside, soft and smooth on the inside. H/T Dan Sousa for scissors tip.

1 pita loaf
1/4 c hummus
1 tsp olive oil
pinch of kosher salt
pinch of granulated garlic

Trim off the rim of the pita with a scissors, leaving an inch intact to act as a hinge. Carefully open up the pita. Spread hummus on one side, leaving the outer half-inch bare. Press the other half firmly in place. Heat a small skillet over medium and add half the oil. When hot, place the stuffed pita in the skillet. Drizzle the remaining oil on the top and fry for about two minutes until the bottom is lightly browned and crisp. Flip the pita, season with the salt and garlic, and fry another two minutes. Cut into quarters with a sharp knife. Serves one. Variation: Cut into six or eight pieces as a hot appetizer.

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.

Chewy Chocolate Chip Cookies

COVID-INSPIRED. April, 2020. No-butter recipe adapted from online examples. A new mixing method to prepare the dough has replaced the customary method. The use of a kitchen scale is assumed.

2 eggs
1 T water
330 g dark brown sugar
100 g white sugar
2 t vanilla
1 t baking soda
1/2 t baking powder
1/2 t salt
213 g vegetable oil
312 g flour
300 g dark chocolate chips

Beat the eggs and water in a large bowl. Whisk in the brown sugar and then the white sugar. Stir in baking soda, baking powder, salt, and the vanilla. Whisk in the oil until completely blended. Stir in flour with a rubber spatula and when incorporated, fold in the chocolate chips. Chill dough for 30 minutes in the refrigerator. Preheat oven to 350 F (177 C). Drop level scoopfuls from a #30 disher (32 ml or 1.07 oz) onto a dark, lightly greased baking sheet about two inches apart. Bake 9 minutes and remove immediately to a wire rack to cool. Permit the baking sheet to cool between batches. Store in an airtight container to retain chewy texture. Yields about 32 cookies.

No-Knead Sandwich Bread

No-Knead Loaf Has a Soft Crumb

Isolate and bake. COVID Inspired. April 3, 2020.
Adapted from https://www.youtube.com/watch?v=XIxAWabmkbc

250 ml warm water + 150 ml cool water
1 t active dry yeast
1 T sugar
2 t kosher salt
525 g all-purpose flour plus extra for dusting
1 T vegetable oil

In a large bowl, add warm water (110 F, 43 C), sugar, salt, and sprinkle on yeast. Stir slowly with a stick or spoon handle. After 5 minutes, add the cool water. Stir in the flour, and when incorporated, add the oil, turning the dough over a few times to combine. Cover with plastic film and proof 4 hours in a warm place (about 80 F, 27 C). An oven with the light on is ideal. With the stick, degas, pull, stretch, and fold the dough, sprinkling flour on the outside to prevent sticking. Tip it into a greased 5x9 metal loaf pan and cover with plastic film. Proof a second time for about another hour, until dough rises an inch above the rim. Brush the top generously with olive oil, and bake in a preheated 400 F (200 C) oven for 40 minutes or until top is browned. Turn the loaf out onto a wire rack and let cool before slicing.

Beef Shank Braised in Red Wine with Root Vegetables

Developed March, 2020. This hard-to-find, economical cut was purchased at La Superior Carniceria, a Mexican supermarket in Durham during an OLLI 'Foodie Field Trip, an activity now on hold until the pandemic is brought under control.

Beef Shank Braised in Red Wine with Root Vegetables

4 cross-cut beef shanks
1 large onion sliced through the root into eighths
2 ribs celery, cut obliquely into large pieces
4 carrots, roll-cut into large pieces
1 T minced garlic
3/4 c red wine
1/4 c ketchup
2 T tomato paste
2 c hot beef stock
2 bay leaves
8 peppercorns
3 allspice berries
2 T paprika, divided
1 lb thin-skinned potatoes, quartered lengthwise

Preheat oven to 340 F. Salt shanks well, dust both sides with flour, and snip the outside fascia to prevent curling. Arrange meat in the bottom of a covered roaster and top with vegetables, wine, ketchup, spices, and stock. Dust generously with paprika. Roast 25 minutes. Turn meat and vegetables, cover, lower heat to 315 F, and roast for 30 minutes.  Turn, add the potatoes, dust with paprika, and continue roasting covered until the meat is fork tender, about another hour. Replace water as it's lost. Variations: Omit potatoes and serve over egg noodles, or substitute beef cheek or shoulder for shank.

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.

Spaetzle (German-style noodle dumplings)

Spaetzle Maker (internet)

Developed Spring 2018 from a traditional recipe.

2 eggs
2/3 c milk
½ t salt
¼ t ground nutmeg
2 c flour
¼ c butter or schmaltz
beef gravy (optional)

In a large bowl, beat the eggs well. Stir in the milk, salt, and nutmeg. Half-cup at a time, stir in the flour with a spoon, until all is incorporated.  Let stand 30 minutes to hydrate the flour and permit gluten formation. Bring 4 quarts of salted water to a rapid boil in a six-quart saucepan.  Fill the basket of spaetzle maker with the dough, and position over boiling water.  Pressing down on the dough mass, slide the basket back and forth over the grate until the water boiling slows.  Boil a few minutes until the spaetzlen rise and are firm. Lift out with a mesh strainer to a skillet of hot melted butter or rendered fat.  Fry until crusted on bottom, and top with gravy. Serves six.

-->

Leg of Lamb Roasted with Potatoes and Garlic

Developed December, 2019. Adapted from a method shown by Ira Garten on Food Network TV.

Roast Lamb with Potatoes and Garlic

5 to 6 lb (2.5 kg) boneless leg of lamb, tied or netted
1/4 c (half stick) butter
2 T fresh rosemary leaves, finely minced
2 T kosher salt, divided
1/2 T coarsely ground black pepper
3 T minced garlic
4 lb (2 kg) yellow or red potatoes, whole or quartered, skins on (omit for keto)
1/4 c olive oil
8 garlic cloves, unpeeled

An hour before roasting, rinse and dry the roast. Place it in a large roasting pan. Melt the butter in a small bowl in the microwave, stir in half the salt and the other seasonings and spread all over the top of the roast and let stand at room temperature. Preheat the oven to 450 F (230 C) and position the rack to midway. In a large bowl, combine the potatoes and unpeeled garlic cloves, the oil, half the salt, and mix well. Surround the roast with the potatoes and place in the oven uncovered. Roast for 75 to 90 minutes, until the internal temperature reaches 135 F (60 C). Tent with aluminum foil and let rest 15 minutes. Cut thin slices horizontally along the roast. Arrange on a platter with the roast potatoes. Serves 10 or more. Roast asparagus are a good side dish.

Pork Cutlets

Pork Cutlet, Lemon Wedges, Braised Cabbage

Developed June, 2019. From freezer to table in less than an hour, this recipe yields a meaty entree similar to wiener schnitzel for a quick mid-week supper from "pantry" ingredients.

4 boneless pork loin chops, about 4.5 oz (125 g) each
general-purpose breader (see recipe)
1/4 c (60 ml) vegetable oil
chicken gravy (see recipe)
lemon wedges (optional)

Pound thawed chops to a 1/4 inch (6 mm) thickness between plastic wrap. Dredge in breader, shake off excess, and lay out to dry on a rack. Heat a 12-inch (30 cm) stainless-steel skillet over medium, add the oil, and when it reaches 325 F (160 C), carefully slide in the cutlets. Fry for about 5 minutes undisturbed but spooning oil over them. Turn over the cutlets and turn off heat. Let them cook through for 2 minutes. Cover with gravy and garnish with lemon wedges. Serves 4. Suggested sides: Peruvian rice and braised cabbage.

Steamed Then Shallow-Fried Potatoes

Pan-Fried Potatoes

Inspired by a similar dish served at Beachside Bistro in Kill Devil Hills, NC. They call them 'home fries'. Crispy on the outside, creamy on the inside. Developed November, 2018.

12 oz (350 g) small red potatoes (about 1-1/4 oz or 35 g each)
vegetable oil
1/4 t (1 ml) granulated garlic
2 t (10 ml) dry rosemary
1 t coarse salt
1/4 t freshly-ground pepper

Steam the potatoes for 8 to 10 minutes until a paring knife goes in easily half-way. Spread on a kitchen towel and let cool and dry. When cool, quarter the potatoes. Heat 1/4 inch (5 mm) vegetable oil in a 10-inch heavy non-stick skillet to 375 degrees F (190 C). Cautiously, add the potatoes. Fry the potatoes, maintaining the temperature above 325 F (163 C), turning them occasionally. When browned and crispy on all sides, lift them from skillet with a spider, tongs, or a slotted spoon to a serving bowl. Toss with the seasonings and serve immediately. Serves 2 or 3.

Banana-Walnut Bread

Freshly-baked loaf sliced to show moist, dense crumb.

Developed September, 2017. Modified from an online recipe to eliminate the traditional dry-ingredient step.

2 eggs
1 c sugar
1 t baking soda
1 t baking powder
1 t salt
4 very ripe bananas, mashed
1 t vanilla
1/2 c vegetable oil
1 t cinnamon
2 c flour
1/3 c chopped toasted walnuts

Preheat the oven to 350 degrees F. In a large bowl, whisk together the eggs and sugar. Whisk in baking soda, baking powder, salt, the bananas, vanilla, oil and cinnamon. Blend in the flour, a half-cup at a time, until just combined. Stir in nuts. Pour the batter into a greased 9-by-5-inch loaf pan. Bake on the middle rack for 55 minutes or until a toothpick comes out clean. Yields a 2.2 lb (1 kg) loaf. Store refrigerated. Freezes well. Variation: Toast slices and spread with cream cheese.

Oven-Braised Beef Chuck Ribs

Beef Chuck Ribs with Egg Noodles

Developed January, 2018. This hard-to-find cut sits next to the short ribs. Although it is less expensive it is just as flavorsome. In this recipe, a homemade BBQ sauce furnishes the braising liquid.

2 4-rib racks beef chuck ribs
1 c Durham-Style BBQ sauce
GP seasoning and rub
8 oz egg noodles

Preheat oven to 325 F. Rinse and dry the meat. Trim away any loose fat or tissues and cut into two-rib sections.  Season both sides generously (1 tablespoon per pound) and place into a dutch oven. Pour the sauce over the meat, turning with tongs to cover. Roast covered, turning occasionally, until meat is fork tender, about 3 hours. Boil the noodles for two minutes less than package calls for. Drain the noodles, stir them into the pot, and return to the oven for 10 minutes to absorb flavor and finish cooking. Serves four. Sauteed spinach makes a good side. Variation: Include par-boiled green cabbage wedges with the noodles. Extend cooking time as needed until they are tender.

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.

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)

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.

Laura's Italian Wedding Soup

Lacinato kale (source: Park Seed)

Developed January, 2016 by Laura on a cold winter day. Comes together quickly using frozen meatballs. Lacinato kale (also known as Italian or black kale) has been cultivated since Roman times. It gives Italian soups such as this and minestrone their special character. Its sturdy texture stands up to cooking.

4 T olive oil
1 large white onion, chopped
1 large scallion, chopped
2 large carrots, cubed
2 ribs celery, chopped
1 T garlic, minced
8 oz mushrooms, sliced
1 bunch of Lacinato kale, rinsed, stems removed, cut into 2 inch pieces
1 t dry oregano
1 t dry thyme
2 bay leaves
6 c chicken stock
4 oz small pasta, uncooked
1 lb frozen cooked meatballs, homemade or commercial
salt, pepper, and lemon juice to taste

Heat the oil over medium heat in a heavy Dutch oven. Add the onion, scallion, carrot, celery and garlic, and a teaspoon of salt. Cover, lower heat, and sweat until they soften, about six minutes. Add the mushrooms, oregano, and thyme, and continue cooking a few minutes more. Stir in the stock, bay leaves, and meatballs. Cover and simmer 30 minutes. Remove the bay leaves, stir in the kale. Cook five minutes. Add the pasta, and cook until the kale is tender and the pasta is al dente, 7 to 10 minutes more. Adjust seasoning. Serves six as a main course. Pair with crusty bread.