Roasted Wild Mushroom and Asparagus Risotto

Prepared March 27, 2011.

4 T olive oil, divided
3/4 lb assorted wild mushrooms (e.g, oyster, king oyster, shiitake, morel)
1/2 lb asparagus
1/2 c sliced leeks, white part
4 or 5 sprigs fresh thyme
2 T minced garlic, divided
1 c Arborio rice
1/2 c dry white wine
2 T brandy
4 c hot chicken stock (or, for vegan, vegetable broth)
1 t salt
1 T mushroom powder
1/4 T freshly ground pepper
1/4 c shredded Parmesan cheese (omit for vegan)

Cut the mushrooms into bite-size pieces, place in an 8x8 inch metal pan. Trim the asparagus and roll-cut into 1-1/2 inch lengths. Add to the pan, along with the leeks, 1 T garlic, and thyme. Drizzle 3 T oil on the vegetables, season well with freshly ground pepper and 1/2 t salt, and turn to coat. Roast at 425 degrees F for 20 minutes, turning when half done. In a 12-inch skillet, heat the remaining oil over medium until it shimmers. Add the rice and cook with occasional stirring until it's lightly colored, about 5 minutes. Add 1 T garlic and heat 30 seconds. Add the wine and brandy, and cook until absorbed  Remove the thyme, and stir in the hot roast vegetables, and seasonings. Add enough stock to almost cover the rice. Continue cooking, adding hot stock as needed to maintain the level until all the stock has been added, about 20 minutes. Cover, lower heat until all the moisture is absorbed. Stir in the cheese. Pair with thin slices of roast chicken breast.

Vinaigrette (for Sub Sandwiches)

Recorded June 14, 2008. Meant to emulate Dominick's hot sub sandwich dressing.

2 T (30 g) apple cider vinegar
2 T (30 g) red wine vinegar
1/2 t (3 g) Dijon mustard
1/2 t (3 g) mayonnaise
1 t salt
1/2 t ground black pepper
1/2 t garlic powder
1 t dry mixed Italian herbs 

3/4 c (160 g) vegetable oil

Add all ingredients except oil to a squeeze bottle and shake to dissolve. Add the oil. Shake vigorously to disperse oil. Squirt generously onto sandwich before slicing.

Hot Sub Sandwiches

Inspired by Dominicks, Ann Arbor, Michigan, 1960s. According to local lore, the Moynihan brothers who jointly ran this place bitterly fought on the issue of pizza delivery. Tom split to found Domino's®. The other brother stayed behind to make the best sub sandwiches I ever ate. A Proustian memory. Recorded June 14, 2008, after decades of making these. The hard part is finding good bread but thankfully it's getting easier.
 
Hot

narrow loaf of crusty Italian bread, cut lengthwise 
sliced boiled ham
Genoa salami
shredded mozzarella cheese 
Parmesan cheese

Cold 

shredded iceberg lettuce
sliced ripe tomatoes
red onion, thinly sliced into rounds
pepperoncini, shredded
Italian herbs

Place rack about 8 inches below broiler. Place bread cut side up on cookie sheet. Layer ham and salami generously on both halves. Top with cheeses. Broil open face until cheese melts and browns and the meats begin to crisp. Cover the bottom half generously with lettuce, tomatoes, onions and pepperoncini. Sprinkle lightly with herbs and dress with vinaigrette. Cover with top half, press down firmly, cut, and serve. Serves 2 to 4 depending on size of loaf. Cabbage salad makes an ideal side.

Fried Matzos (matzo brei)

Recorded February 3, 2007. Recreating mother Dorothy Magid's dish.

1/2 medium white onion, sliced in half-blossom cuts (see Note)
2 T butter, divided
4 squares of plain maztos (Kosher for Passover, preferably)
4 large eggs
1/2 tsp salt
fresh ground pepper to taste 

Melt 1 T butter in a large fry pan over medium heat. Saute onion until translucent and soft but not browned. In a large bowl, beat the eggs and seasonings. Break the matzos into 1 to 2 inch pieces in another bowl. Fill with cold water, mix, and let stand 60 seconds. Drain well in a colander and add immediately to the eggs. Combine thoroughly, mix in the onions and add the mixture to the fry pan with the remaining butter. Cook until just done but still moist, turning occasionally. Serves 2-3.
Half-blossom cut: Cut onion in half through poles. Trim ends and peel off skin. Slice in half through equator. Slice on longitudes toward the center at ~ 1/8 inch intervals.

Poached Chicken

Transcribed and adapted February 15, 2008 by DrDaddy from a handwritten recipe by Merry Magid. Revised February 16, 2008 to match Julia Child's original (Volume II, Mastering the Art of French Cooking)

1 fryer, cut up
3 T margarine or butter
4 large carrots, peeled and cut into large diagonal pieces
1 large white onion, blossom cut
3 ribs celery, cut into large diagonal pieces
1 leek, sliced
2 c chicken stock
1 c white wine
1 t dry or 2 t fresh tarragon

Remove and discard chicken skin and all visible fat. Saute vegetables in margarine in a heavy pot for 5 minutes. Add chicken, cover, and turn off heat for 5 minutes to allow chicken to slowly warm, facilitating gentle heating. Poaching avoids boiling. Boiling toughens and extracts meat. Add stock, wine, and tarragon. Return to a simmer (about 180 degrees F) for 45 minutes. Variation: Use cut up parts or split breasts.
Serve over steamed rice in a bowl, with vegetables and broth.

Eggs Bubba II

Conceived March, 2011

1/2 c Cheese-Onion Grits
1 Perfectly Poached Egg
1 T Hollandaise sauce (see Note)

Place the grits in the center of a small plate. Push in the center to make a nest. Flip the poached egg into the nest, and top with hollandaise.
Note: Trader Joe's® sauce is delicious. The real thing. Convenient and cheap. 1/2 lb is only 3 bucks = 10 cents/serving.

Cornmeal-Crusted Fried Chicken Livers

Devised de novo et ab initio November 7, 2010.

1 lb freshest chicken livers
1 c buttermilk

General Purpose Dry Rub

1/2 c all-purpose flour + 1/4 c yellow corn meal
vegetable oil

Pick over livers, alert to gall bladders. Rinse in several changes of water, drain and cover with buttermilk. Let stand in fridge for 30 to 60 minutes. Drain the livers, season with dry rub and add a few at a time to a zip-lock bag of breading mixture, tossing to cover, until all the livers have been added. Let the livers remain for 10 minutes to build up a good coat of breading for a crispy texture. Shake off excess breader, and add half the livers to a heavy 12 inch (30 cm) skillet about 3/8 inch (1 cm) deep in hot oil (livers should sizzle loudly upon introduction to the oil). Keep livers well apart. Turn when brown (about 2 minutes), and finish cooking. Drain on paper towels, newsprint,or paper bags. Fry the second half.
Great added to rice and beans or serve as hot appetizers paired with a cool ztaztiki sauce. Or on a pita with pickled cucumber & onion salad and hummus.

My wonderful new Dutch oven is a treat

DrDaddy finally owns a heavy-duty cast iron enameled candy-apple red Dutch oven.

(photographer unknown)

Six and one-half quarts. A Best Buy. Tramontina®. A Walmart® exclusive, from China. Rivals Le Creuset in quality and functionality. Only 50 (now 45) bucks plus tax. Free shipping to a local WM. 
Tip:  Tramontina's 10- and 12-inch stainless steel skillets are a close second to All-Clad! 1/3 the price or less. Use lots of butter with eggs.
Disclaimer: Just a home cook who wants good tools affordably priced.

Easy Poached Egg for One (or Two)

Conceived and first prepared March 15, 2011. The recipe can easily be doubled by doubling the water and vinegar.

Poached Eggs, Ham, English Muffin

1 (or 2) large egg
2 T (or 1/4 c) white vinegar
3 c (6 c) water

Bring the water to a boil in a one-quart (two-quart) covered sauce pan. Off heat, after the bubbling subsides, add the vinegar. Crack the egg into a small round bowl with a smooth edge, and tilt it gently into the hot water. Cover the pan, and poach off heat for 3.5 to 4 minutes, until the yolk is firm but liquid. (Add a second egg after 2 minutes). Retrieve the egg by carefully lifting it out of the water with a perforated spoon. Blot dry gently between a folded dish towel, and flip onto a nest of cheese grits, or a toasted, buttered English muffin half, or top a pile of roasted asparagus, or prepare Eggs Bubba I.

Onion-Mushroom Gravy

Conceived and prepared March 9, 2011

2 T olive oil
4 oz cremini mushrooms, coarsely chopped
1 T shiitake mushroom powder
1 medium onion, sliced
2 T tomato paste
1/2 c red wine
2 cloves garlic, sliced
1 c prepared "Au Jus" from a mix (e.g., Kroger), or prepared beef broth
tapioca starch suspension

Heat oil over medium-high in a 10 inch skillet, and add mushrooms. Saute a few minutes and add the onions and garlic. When colored a bit, make room for the tomato paste and cook until caramelized. Add the wine and reduce by half. Stir in the au jus, and bring to a slow boil. Cook a few minutes until vegetables are tender. Off heat, puree until smooth with an immersion blender. Reheat and thicken with the starch suspension.
Serve over mashed potatoes. Side dish with French dip sandwiches.

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.

Cabbage Salad (Cole Slaw)

This slaw is almost mayonnaise free. This oil and vinegar recipe has been a family favorite for decades, even for kids (and their parents) that hate cole slaw. Rant: Who wouldn't hate the usual sweet, oily product?

2 c green or red cabbage, cored and finely shredded
scant 1/4 c O-T-C dressing

With a mandolin set to 1/8 inch, or a very sharp knife, finely shred the cabbage. Alternatively, use 2 cups of commercially-prepared "angel hair" cabbage. Transfer to a bowl.  Add the dressing in small amounts, tossing after each addition, until the cabbage is uniformly and lightly dressed. Chill and serve. Serves 3 to 4. Makes a nice topping for a BBQ sandwich.

Grilled Asian-Style Cornish Game Hens

Marinade

1 T sesame oil
3 T soy sauce
1 t sugar
1/4 c Chinese rice wine
1 T rice vinegar
1/2 t garlic powder
1/2 t five-spice powder

Combine ingredients in a zipper plastic bag. Prepare two game hens by removing the backbone and splaying out, pressing down hard to flatten the breast. Refrigerate hens in the marinade for 1 hour, turning occasionally. Beginning with the meat side down and the wing tips tucked, grill the flattened hens, over a moderate fire covered. Turn every 4 minutes, until cooked through, about 35 minutes total. Serves four. Roasted mixed vegetables and couscous make good sides.

Variation: Substitute chicken drumstiks for the game hens.

Fajitas

Modified from several online recipes. Prepared March 3, 2011.
Marinade

1/4 c lime juice
1/3 c water
2 tablespoons olive oil
4 cloves garlic, crushed
1/4 c soy sauce
1/4 t cayenne pepper
1/2 t ground black pepper
1/4 c cilantro stems and leaves, chopped
1 t ground cumin

Combine ingredients in a 1 gallon zipper plastic bag and mix well. Place 1 to 2 lbs of meat (boneless chicken, flank steak, or skirt steak) in the bag. Mix well, close securely and place in a pan to catch any leaks. Refrigerate 1 to 2 hours, turning and mixing every 1/2 hour. Discard marinade, and grill meat over very hot coals for 4 to 5 minutes a side. Serve sliced with Mexican rice, refried black beans, pico de gallo, flour tortillas, grilled onions and sweet peppers, lime wedges, guacamole, cerveza.

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.

Caramelized Apple Topping

Developed November 18, 2007.

1/2 T unsalted butter
2 T dark brown sugar, packed
1 T water
1 t lime juice
1 large cooking apple, peeled, quartered, cored, sliced 1/4 inch thick
1/4 t cinnamon
pinch nutmeg
pinch each of salt and freshly-ground pepper

Heat a heavy 8-inch skillet over medium-high, cook the butter until bubbling dies down. Add the brown sugar, stirring to dissolve, and then add water and juice. Boil the syrup for a minute or two until it begins to thicken. Add the sliced apples and turn to coat with syrup. Add seasonings. Cook for a few minutes until the apples begin to get soft, turning often. Lower the heat to a simmer and cook another 5 minutes covered until tender. Serve warm as a topping over vanilla ice cream, pancakes, or pound cake.
Optional: Stir in a 2 T of toasted pecans just before serving.

Reuben Sandwich, modified

Prepared February 16, 2011. Didn't have corn beef, but wanted a reuben.

2 slices Arnold's® rye
1 oz Swiss cheese
1 oz sauerkraut, rinsed and drained
2 T Reuben dressing
2 oz shaved rosemary ham
1 T low-fat margarine

Preheat small skillet on medium-high. Open bread slices like a book, and spread both sides generously with the dressing. Replace top slice back, spread with margarine, and put margarine-side down in a hot skillet. Pile on shaved ham, sliced Swiss cheese, and kraut, top with bread, and spread margarine on top. Grill a few minutes until golden brown, and flip. Finish grilling, pressing down with a spatula lightly to consolidate ingredients.

Standing Rib Roast with Pan Gravy

Recorded February 18, 2011. Prepared for Holiday Dinner, December 2010. The roasting method is straightforward, and is similar to the method used by DrDaddy's mother, Dorothy Magid. Herbs, stock, and wine in the pan were suggested by Emeril Lagasse's and Bobby Flay's recipes.

4-rib choice beef rib roast
1/2 T per lb General Purpose Dry Rub
2 c red wine
2 c beef broth
4 sprigs of thyme
2 sprigs rosemary

Preheat oven to 325 ºF (163 ºC). Remove the roast from the cold two hours before roasting. Season the entire surface well with dry rub. Place the herbs in the bottom of a shallow roasting pan. Arrange the roast, ribs down, on a rack placed over the roasting pan. Place the pan in the middle of the oven and add the wine and stock. Rotate pan every 30 minutes; replace any water lost due to evaporation. Roast about 2 hours, or until a thermometer placed in the center of the meat reaches 120 ºF (49 ºC). for medium-rare. Set roast aside on a cutting board, tented with aluminum foil to rest for 20 minutes. It will rise to about 125 ºF (52 ºC) while resting. 
Jus:
Remove the herbs, and defat the juices from the roasting pan. Add water to bring total volume to 2 cups, add to the roasting pan, and deglaze on the stovetop. Thicken with a bit of corn starch suspended in water before serving on the side.

Hamburger Helper + Helper

Prepared February 15, 2011. This reduces meat (and saturated fat) by half, replacing it with vegetables, seasonings and flavorings.

1 t vegetable oil
1/2 lb lean (85%) ground beef
2 T tomato paste
2 T dry minced onion
1/4 t crushed red pepper
1 t ground cumin
1 clove garlic, minced
1 T beef base
2-3/4 c very hot water
1/3 c frozen corn kernels
1 box Hamburger Helper® Mexican Chili Macaroni flavor

Heat the oil in a 10-inch skillet, and add the beef. Cook, with frequent turning, until well browned. Stir in tomato paste, garlic, cumin, and pepper. Heat for a minute, add the hot water, dry onion, corn kernels,  beef base and the noodles and sauce from the mix. Stir, bring to a slow boil, cover, and simmer 15 minutes, stirring occasionally. Serves 2 or 3.

Beef Steak, Roasted Vegetables, and Toasted Buckwheat Stew

Conceived and prepared February 14, 2011. Based on leftovers from Sunday night's Valentine Day supper.

2 T butter
2 T EVOO
1 c tender-shredded rare grilled boneless beef steak (see Note)
1 c roasted mixed vegetables, coarsely chopped
1 medium white onion, thin blossom cut
2 ribs celery, 1/2 inch cross cut
1 T garlic, minced
2 T tomato paste
2 c prepared kasha (Wolff's® toasted buckwheat)
1 14 oz can beef stock, heated
2 c beef base (hot water plus 2 T McCormick® concentrate) or use another can of stock
2 T tapioca starch in 2 T water

In a 4 qt saucepan, heat the oil and butter until bubbling stops. Add celery, and cook a few minutes. Add onions, and cook until beginning to color. Add the garlic, and clear a spot to add the tomato paste. When bloomed, mix into onions, and stir in the kasha. When heated through, add the vegetables, and then the hot stock and beef base. Bring to a simmer, add the starch suspension, and the shredded beef. Cover and simmer for 10 minutes. Serves 4 to 6.
Note: 
Prepared from charcoal-grilled boneless eye of the rib. Cut match-stick shreds with a sharp chef's knife across the muscle fibers to produce tender beef.

Stir-fried Vegetables, Hong Kong Egg Noodles, and Fish Cake

Egg Noodles, Mixed Vegetables, and Fish Cake

Recorded January 28, 2011. Prepared several times beforehand.

2 c baby bok choy, rinsed, dried, and angle cut
2 c napa, cut into 1 inch pieces
1 c broccoli crowns, sliced, blanched, and refreshed
1 medium yellow onion, thinly cut through the poles
2 c bean sprouts
1 c sliced mushrooms
1 T minced garlic
1 can bamboo shoots, strips, rinsed well, and drained
1/4 c canola oil, divided
14 oz pkg Hong Kong-style dry egg noodles
3/4 lb prepared breaded fish cake squares (5 or 6 cakes)
2 T soy sauce
1 T dark sesame oil
1/2 T fish sauce
2 T oyster sauce
about 1 c chicken stock
1/4 c julienned green onions (optional)

Fish Cake
Heat 1 T of oil sizzling hot in a large wok. Add the fish cakes, and crisp, with frequent turning, about 1 minute, taking care not to burn. Remove to a plate to cool. Cut into slices.
Noodles
Add the noodles to salted boiling water (about 3 qts) in a large sauce pan. Boil gently for 3 minutes, stirring occasionally. When just tender, drain in a colander, and cool with cold water. Drain well and mix in 2 T oil and 1 T soy sauce. Add 2 T oil to the wok, and heat to smoking. Add noodles, fry on one side a few minutes. When golden, turn. Continue until the batch of noodles is nicely browned and crisped. Set aside in a large bowl and cover to keep warm.
Vegetables in Sauce
Stir fry the bok choy, napa, onions, mushrooms, bamboo shoots, bean sprouts, and garlic until crispy tender. Add the seasonings and stock.
Finished Dish
Bring vegetables to a boil, fold in the noodles, and heat through. Serve in a large bowl, arranging the fish cake slices on top. Garnish with the green onions. Serves 6.

Easier Fresh Fruit Salad

Fresh Fruit Salad (photo by Laura)

Conceived and prepared February 13, 2011 by Laura. When making a fresh fruit salad, you can increase the variety of fruits by selecting from a megamart's salad bar. Rather than buy large containers of individual fruits, select a variety in appropriate quantities from ripe fresh fruit already prepared. Save money, save time, and eat well!

Pictured:

blackberries

blueberries

strawberries

pineapple

cantaloupe

watermelon

cara cara oranges

black cherries

Cut the fruit into smaller pieces as needed (the last two were prepared at home). Combine fruits in a serving bowl, adding 1 t of sugar for each cup of fruit mixture. Fold gently, and set aside for 1/2 hour for the syrup to form and the flavors to meld. Serve lightly chilled.

Breakfast Burrito with Crab

Conceived and prepared February 13, 2011 by Laura as part of our special Valentine's Day breakfast.

2 large flour tortillas
3 large eggs
1 small leek, white and light green parts, julienned
1 clove garlic, chopped
1 T extra virgin olive oil
1 T butter
1/4 c prepared salsa, medium
2 T grated Mexican cheese
4 oz canned or freshly-picked crab meat
2 T chopped cilantro

Lightly sauté the leeks and garlic in olive oil. When leeks are tender, lower heat, add crab meat, warm through, cover, and set aside. Melt butter in an omelet pan over medium heat, and add the well-beaten eggs. As they set, push the curds to the center of the pan and let the uncooked egg spread toward the sides of the pan. Repeat until the eggs are cooked but still soft and moist. Steam the tortillas in the microwave under a damp paper towel. Place a tortilla on a plate, adding half the eggs, the warm crab mixture, the cheese, salsa, and the cilantro, leaving room for the folds. To form a burrito, fold the bottom third up to close off the bottom, and then fold in half, and in half again, perpendicular to the bottom fold. Pair with a fresh fruit salad for a special brunch or light supper.

Rotisserie Chicken and Couscous

Rotisserie Chicken over Couscous
with Braised Cauliflower

Prepared Feb 10, 2011. May sound exotic but it’s QuickEats©. And cheap.

Parts (as needed) carved from a supermarket rotisserie chicken (Costco™ is good)
3 c prepared couscous (see below)
16 oz prepared chicken gravy or homemade

Add the warm couscous as prepared below to a 2-qt glass casserole. Spoon about 1/3 of can of gravy over the couscous. Arrange the roasted chicken pieces on the couscous. Spoon the remaining gravy on top. Cover and microwave at 30% power (1250 watt oven) for 15 to 20 minutes. Serves 4 to 6. Turnip greens make a tasty side.

Couscous:

1 c water
1 c chicken stock
2 T low-fat margarine, butter, or olive oil
1/2 t salt
1 c French couscous (Trader Joe's™ is good)

Bring the first four ingredients to a boil in a small sauce pan. Sift in the couscous with stirring. Return to a boil, cover, and turn off heat. After 10 minutes, stir. Cover and steam another 5 minutes. Serve or proceed.

Chicken Bake

First prepared April 9, 2006. Modified from a recipe on a box of commercial stuffing mix.

6 small boneless skinless chicken breasts, trimmed of fat and membranes
paprika

Sauce:

2 T oil
6 oz white mushrooms, sliced
3 T minced shallots
1/4 t garlic powder
1 can Cream of Mushroom soup (Campbell's™)
1 cup milk

In 12-inch skillet, heat oil and lightly saute shallots and mushrooms. Stir in garlic, milk, and the mushroom soup. Heat to a slow boil and simmer a few minutes.

Stuffing:

Box of Stove Top™ stuffing mix (chicken flavor)
1 cup water
1/4 c green onions, sliced
2 eggs, lightly beaten

Combine ingredients well with a fork. Let stand 5 minutes.

Final Preparation:

Place breasts inside a heavy-duty ziploc plastic bag and pound until about 1/4 inch thick. Spread one-sixth of stuffing in a layer and roll up using a sheet of plastic wrap as an aid. Tuck in ends and place seam side down in a 9 x 13-inch glass baking pan sprayed with oil. Spread sauce over chicken evenly. Dust with paprika. Bake 30 to 40 minutes at 400 deg F until cooked through. Serves six. Suggested sides: parsley-butter new potatoes and a bok choy stir-fry.

Ingredient: Mushroom Powder

A tablespoon or two of mushroom powder, added to hot liquid (soup, sauce, stew, stir fry) adds a complex, meaty flavor to a variety of savory foods.

1/2 c dried shiitake, broken into pieces

Dried shiitake mushrooms (black or forest mushrooms) are available in any Asian grocery and many occidental groceries. Break them into pieces and process into a fine powder in a clean coffee grinder. [Hint: Clean your grinder by processing a batch of unpopped corn.] Store tightly sealed in a dark place. Alternatively, mushroom powders can be purchased online.

Grilled and Braised Asian-Style Chicken Wings

Developed January 29, 2011. Developed from Merry Magid's fried and braised Chinese-style wings.

Grilled Chicken Wings — Ready for Braising

4 lb chicken wings, rinsed, trimmed of fat and excess skin; tip-tucked
1 T vegetable oil + 1 T dark sesame oil
1 t garlic powder
3 T soy sauce
3/4 c white wine
1 t sugar
about 2 c water
2 T dow see (fermented black beans), soaked and drained
1 T mushroom powder
1/2 t salt

Brine wings 1/2 hour in 1 qt cold water plus 1/4 c each kosher salt and sugar. Drain well, dry, and grill covered over a hot charcoal fire for about 20 minutes, rotating and turning every few minutes until nicely browned. Transfer the wings to a large dutch oven, and heat over medium heat on the stovetop. As it begins to sizzle, add the canola and sesame oils. When heated add soy sauce and garlic powder, and stir fry until it glazes the chicken.  Add the wine and reduce by half. Add water to half cover the wings, and the remaining ingredients, and mix well. Simmer covered for an hour, basting often. Remove the top, and simmer until sauce is almost syrupy and the wings are tender, about 40 minutes. 
Serve over steamed rice. Serves 4 to 6.

Soba Noodles

Soba Noodles with Kim Chee

Developed January 31, 2011 from an Internet antecedent.

1/2 cup sesame seeds
8 ounces soba noodles
2 T balsamic vinegar
1 T rice wine vinegar
1 t white sugar
2-1/2 T soy sauce
1 clove garlic, minced
1 t dark sesame oil
1/4 c green onions, finely diced
1/4 c cilantro, chopped coarsely

Toast the seeds in a small skillet over medium heat until they are a rich golden color, and set aside to cool on a plate. Meanwhile, bring 3 qts of salted water to a boil. Add the noodles, with stirring, return to a boil and cook for 5 minutes. Drain them, rinse well with cold water, and drain again. Mix together the vinegar, sugar, soy sauce, garlic, sesame oil and green onions in a 2 qt bowl. Add the noodles, and the toasted sesame seeds. Toss well. Let the dish sit for 30 minutes at room temperature before serving. Top with kim chee. Serves six.

Rigatoni alla Pastora (Shepherd style)

Not mine but too good not to record. Transcribed from Lidia Bastianich's PBS-TV broadcast January, 2011. Simple, fast, and delicious. The sausage brings most of the flavor. Fresh herbs pick up the rest.

1 lb sweet or hot Italian sausage, removed from casing, and crumbled
1/4 c extra-virgin olive oil [Lidia used 1/2 c]
1/2 t crushed red pepper (peperoncino) Omit with hot sausage
1 lb rigatoni
1/2 t kosher salt
2 c whole-milk ricotta
1/4 c grated Parmesan cheese
1/2 c loosely-packed fresh basil leaves torn into shreds (or 1/2 c parsley and cilantro, mixed)

Sauce: Heat a heavy large saucepan over medium-high, add the oil and then the peperoncino for a few seconds. Add the crumbled sausage, and cook well with occasional turning, for about 10 minutes until well-browned and crispy. Variation: Add 1/2 c sliced sweet red pepper and 1 c sliced mushrooms to the sausage as it is cooking.
Pasta: As the sausage is browning, bring a pot of salted water to a boil, and add the pasta. Cook until just tender, about 11 minutes. Stir about 1/2 c of the pasta water into the cooked sausage to form a sauce. Transfer pasta with a slotted spoon to the sauce and continue cooking. Stir in the ricotta and Parmesan, and toss well, adding more pasta water as needed. Heat through. Scatter the herbs on top, drizzle on a bit more oil, and heap into warm bowls.

Seafood Risotto

Devised and prepared January 27, 2011.The prep is long-winded but straight-forward. The result is well worth the effort.

6 oz cremini mushrooms, thickly sliced
1 leek, white part only, finely sliced
1/3 c shallots, finely sliced
1 T garlic, finely minced
6 oz asparagus, roll cut into half-inch pieces
1/2 c baby peas, defrosted
4 T EVOO
3/4 c dry white wine
4 c hot seafood stock (or chicken stock) plus 2 c hot water
1-1/2 c arborio rice
4 oz pkg salad shrimps
4 oz pkg  bay scallops
1 lb pkg mussels in sauce, defrosted
6 oz frozen seafood assortment (squid, octopus, mussels, shrimp)
1/4 c grated Parmesan cheese
1/4 c parsley, coarsely chopped
1/4 c cilantro, coarsely chopped
zest and juice of half a lemon
salt and pepper to taste
Brine: 1/4 c kosher salt, 1/4 c sugar dissolved in 1 qt cold water

Prepare brine and soak frozen shrimp, scallops, and seafood mix for 30 minutes, or until is thoroughly defrosted, stirring occasionally. Drain thawed seafood, and discard the brine. Heat the diluted stock almost to a boil, and off heat, stir in the drained seafood, and set aside. [This will lightly cook and tenderize the seafood.]
In a heavy 12-inch skillet over medium heat, saute the mushrooms in 1 T oil for a few minutes, add the leeks, shallots, and garlic, and a bit more oil, salt and pepper. After a few minutes, add the asparagus, and continue cooking. Stir in the peas, and cook a few minutes more until heated through. Remove vegetables to a plate, and set aside.
Wipe out the skillet, and add 2 T more oil. When hot, stir in the rice and cook over medium heat until translucent and lightly colored. Stir frequently and avoid burning. Add the wine and continue cooking until absorbed. Drain the seafood from the stock, and reheat the stock. Lower the heat, and add enough hot stock to cover the rice. When it's largely absorbed, ladle in more hot stock. Stir frequently, and continue slowly adding stock until most is absorbed. This takes about 20 minutes. Stir in the mussels and cooked seafood, and heat through gently. Stir in herbs, lemon, and the cheese. Correct seasoning. Serves six.

Pigeon Peas and Rice

Transcribed January 25, 2011 from this handwritten note kindly written down for me by Dixie Sawin's mother several years ago. Trinidad and Tobago origin.

3 c boiled rice
1 c canned pigeon peas (also called gandules)
1 c mixed vegetables (peas, carrots, corn, green beans)
1-1/2 c onions, tomatoes, celery, cilantro, green onions, bell peppers, coarsely chopped together
2 T ketchup
3 T soy sauce
1 t each: garlic powder, parsley flakes, and crushed red pepper
salt and black pepper to taste
1 to 2 T butter (optional)

Heat 2 T oil in a large pot. Add pigeon peas, onions, tomatoes, cilantro, green onions, bell peppers, and ketchup. Saute about 3 minutes. Add boiled rice and mixed vegetables, mixing well. Add garlic powder, parsley flakes, and crushed pepper. Stir and continue to cook another 5 minutes. Add soy sauce. Stir well, coating rice and vegetables. Season with salt, pepper, and butter.

Roasted Tomatoes

Prepared January 20, 2011. By slicing the tomatoes through their poles, they are kept intact and hold their juice.

8 small ripe tomatoes, cut through the poles
1 T olive oil
2 T grated Parmesan cheese
Kosher salt and freshly-ground pepper

Preheat toaster oven to 425 degrees F. Arrange tomato halves cut side up in an 8-inch roasting pan. Season well, sprinkle on the cheese, and drizzle on the oil. Roast 10 minutes, rotate pan 180 degrees (π radians), and continue for another 8 to 10 minutes, until tomatoes are nicely colored and bubbling. Serves 4. Makes a good side dish for onion-braised spare ribs or other rich entrée.

Nutty Fruity Pancake Stacks

A pair almost ready to flip

about 1-1/2 c buttermilk pancake batter
1/4 c fresh or frozen blueberries
1 oz slivered toasted pecans
3 oz almond butter, softened briefly in the microwave

berry sauce

Heat a griddle to about 325 degrees F. Water drops should bounce and sizzle. Oil lightly. For 2 servings, make 6 pancakes, the largest about 4 inches across, the others somewhat smaller. Add a few berries and nuts to each pancake as it bakes. When batter on top becomes dull, flip to finish. Remove to a plate until all the cakes have been prepared. On a serving plate, place a large cake. Spoon on a tablespoon or two of almond butter, place a smaller cake on top, add a second dollop almond butter. Finish with the smallest cake, and top with a big spoonful of black cherry (or other berry) sauce. Dust with powdered sugar if desired.

Braised Cabbage

Recorded January 3, 2007 (at long last). A Family Favorite for decades.

1 medium head of cabbage, quartered, cored, and cut into 1 inch pieces
1/3 c low-fat soft margarine
salt, pepper, paprika to taste

Put cabbage in a 12-inch skillet, cover half way with water and salt lightly. Cover and bring to a moderate boil. Boil 8 minutes and drain thoroughly. Return drained cabbage to medium heat, let excess water cook off, stir in margarine and seasonings. Braise uncovered slowly about 10 minutes until tender, turning occasionally. Good as a side dish to many dishes. Can be added to vegetable soups or used in vegetarian burritos or mixed with buttered egg noodles. Serves 6.

Toasted Pecans

Recorded January 17, 2011

1/2 c pecan halves
1 t vegetable oil
1/2 t sugar (in shaker)
pinch of salt

Spread the nuts in a small nonstick skillet in a single layer; add the oil. Heat over medium heat, shaking often, until aromatic and light tan in color, about 6 minutes. Sprinkle with sugar and salt, and heat with shaking until the nuts are glazed. Take care not to burn. Turn out on a plate and let cool thoroughly. Good for snacking as is, or sliver them and add to pancakes and waffles or sprinkle on fried fish or salads as a garnish. Adds crunch, flavor, and nourishment.

Ultimate French Toast

Developed January, 2011. By separating the eggs, the coating turns crispy, and the bread inside becomes custardy, rich, and somewhat sweet.

2 eggs, separated
4 thick slices of challah or good-quality sandwich white
3/4 c milk
1/2 t sugar
1/2 t vanilla extract
1 T butter, melted and cooled
1 T butter for grilling

In a flat soup bowl, beat the yolks until smooth. Slowly stir in the milk, sugar, and vanilla. Whisk smooth. In another soup bowl, whisk the whites until frothy. Stir in 1 T of the milk mixture. Whisk in the melted butter.
Prepare the bread by drying in a toaster oven at 275 degrees F. for 10 minutes. Heat a griddle or non-stick skillet to 350 degrees F. Add butter. One at a time, soak both sides of the bread in the milk mixture until almost saturated, drain, coat both sides with egg white, and place on griddle in sizzling butter. Repeat for the remaining slices. Grill for about 4 minutes, turn, and finish for 3 minutes more. Serve with warm maple syrup, cinnamon-sugar, or a fruit sauce. Serves 2 ~ 4.

Mussels in Tomato and Garlic

First prepared Jan 12, 2011. The frozen mussels in sauce were "buy one, get two". Had to try it.

3 oz bacon, coarsely chopped

2 1-pound packages mussels in tomato and garlic sauce, defrosted
2 cloves garlic, sliced
1/4 t crushed red pepper
3/4 c white wine
28 oz prepared marinara sauce

1 lb linguine, cooked al dente
reserved pasta water, as needed

extra virgin olive oil to finish

In a six-quart saucepan, fry the bacon until crisp over medium heat. Remove to paper towels to drain. Discard all but 1 T of the bacon fat, reheat the pan, and add the garlic. Heat until fragrant; add the wine, and reduce by half. Next, add defrosted mussels, the bacon, the pepper, and the sauce. Stir well, and cover. Steam about 5 minutes over medium heat. Add the drained pasta to the sauce, mix, and add pasta water as necessary to adjust thickness. Heat through a few minutes. Dress with additional olive oil. Serve with Parmesan cheese. Serves four to six.

Quick Pilaf

The key here is to lightly toast the rice. It develops a very pleasant aroma and subtle flavor. This is an adaptation of Daisy Martinez' method demonstrated on her PBS television show.

1 T vegetable oil
1-1/2 c long-grain rice
2-1/4 c 1:1 mixture of water and chicken (or vegetable) stock
1 t cumin
1 t paprika
3/4 t salt

Heat the stock mixture in microwave. Heat the oil in a sauce pan over medium heat, until hot and add the rice and salt. Stir frequently, coating each grain with oil. Cook with stirring until lightly colored and mildly fragrant with a toasty aroma, about 5 minutes. Stir in the seasonings and add the hot stock with stirring, cover, and lower the heat to a simmer. After 15 minutes, take off heat and let rest 5 minutes. Fluff gently before serving.

Mojarra Frita (Rainbow Trout)

Rainbow Trout with Wild Mushroom and Asparagus Rissotto

Prepared January 10, 2011. The coating is super crunchy, the flesh moist and sweet, and yet can easily be freed from the delicate skeleton.

2 to 3 farm-raised rainbow trout, about 12 ozs each
General Purpose Breader 
vegetable oil

Rinse fish well in cold water, scrape away any scales. Cut off head, fins, and most of tail. With a sharp knife, make 1/4 inch-deep cuts at 2 inch intervals into the thick part of the meat. Place in a one-gallon plastic bag containing the breader, and coat each fish thoroughly, including the cavity and cuts. Place bag of breaded fish in refrigerator for 1/2 hour to build up a thick layer of breader. Heat a 1/4 inch of oil in a 12-inch skillet over medium heat until hot but not smoking. Test the sizzle with a pinch of breader. Knock off excess breader and carefully lower each fish into the hot fat. Fry undisturbed for about 5 minutes while ladling hot fat over the upper side. Turn over, and cook another 4 minutes, ladling the fat as before. With a large spatula and tongs, transfer the fish to a plate. Garnish with lime wedges. Suggested sides: a mixed-grain pilaf or a risotto and cauliflower in cheese sauce.

Cinnamon-Sugar Topping

This yields a 1 to 8 mixture (about 11% by volume). Good for topping toast — French or otherwise, fruits — both raw and cooked, pancakes, et cetera.

1 T ground cinnamon
1/2 c granulated sugar

Mix well. Store in a covered shaker jar.

Apple and Persimmon Crisp

 

Developed December 30, 2010. These luscious fruits with their vivid color and jammy sweet flesh have a short season, in Autumn in Northern Hemisphere.

Filling

1 ripe Japanese persimmon (also called, Sharon fruit or fuyu), trimmed and thinly sliced
2 medium eating apples (Pink Lady, Braeburn, or similar), peeled, cored, thinly sliced
1 T all-purpose flour
1 T vegetable oil
3 T brown sugar
pinch of salt
pinch of freshly-ground pepper
1 to 2 T lemon juice, depending on sweetness of fruit
1/4 t ground cinnamon
1/8 t ground nutmeg
1/8 t ground clove

Topping

1/3 c all-purpose flour
1/4 c brown sugar
1/3 c rolled oats
3 T cold butter, cut into small dice
1/4 t ground cinnamon

Preheat oven to 350 ºF.  Mix the filling ingredients thoroughly, let stand 15 minutes, and spread in a six-inch glass baking dish. As shown in the photo above, the recipe when doubled will fill a nine-inch pie pan. Mix the dry ingredients for the topping. With your fingers or a pastry cutter, work in the butter until no lumps of butter are visible. Cover the fruit with topping and firm into place. Place on baking sheet to catch any spill over, and bake 35 to 40 minutes, until topping is browned and the fruit is bubbling. Let cool uncovered until just warm. Pair each serving with ice cream for an extra treat.

Quick Avgolemono Soup

Created April 1, 2007; revised December 28, 2010.

1-1/2 c cooked rice
3-1/2 c chicken stock
1 rib celery, diced
2 green onions, finely cross cut
1 T butter
3 eggs, at room temperature
juice of 1 lemon
1 t grated lemon zest
1 T minced parsley

Soften vegetables in butter in a deep pot over medium heat. To hasten cooking, microwave the diced celery for 60 seconds. Add stock and rice, and heat through. In a large bowl, beat eggs well and stir in lemon juice. Add hot broth to egg mixture in spoonfuls with stirring until quite hot. The egg mixture must be quite hot and dilute to prevent curdling. Stir hot egg mixture into soup. Add parsley and zest, and stir over medium heat until it thickens. Serves four.

Red Pears in Red Wine

First prepared December 22, 2010. Makes a refreshing starter at breakfast, or a healthy mid-day snack, or a light, natural dessert at supper.

1 large ripe red Bartlett pear
1/2 t sugar
1/8 t ground cinnamon
pinch salt
pinch freshly ground pepper
1 oz mellow red table wine

Mix the wine and seasonings together in a small bowl. Peel, core, and cut the pear into bite-size pieces, and add them to the bowl. Marinate for 30 to 60 minutes, stirring occasionally. Serves 2.