Crispy Pita Points

Pita points, dolmas, tabouli, & hummus

Recorded July 27, 2011, after many decades of making them.

white pitas
olive oil 
coarse salt
granulated garlic

Heat a skillet or griddle over medium heat. Spread a little olive on the hot surface. Refresh each pita with a light mist of water, place top down on the hot surface, and grill for about 2 minutes until lightly browned. Turn over, and grill another 2 minutes. Remove and dust lightly with salt and granulated garlic. Cut each pita into 8 points with a sharp knife, and serve immediately. Great as platform for range of dips and salads, or with a mezze platter. Hint: A trigger sprayer filled with water is often handy in the kitchen.

Tzatziki (Cucumber-Yogurt-Garlic Sauce)

Recorded July 11 2000; revised July 24, 2011.

1 c plain Greek yogurt
1/2 cucumber, peeled, seeded, grated
2 T olive oil
2 t mashed garlic
1 t kosher salt, divided
1/2 t dried dill weed
1 to 3 t red wine vinegar

Mix grated cucumber with a 1/2 t salt. After 10 minutes press the cucumber through a sieve to shed excess water. Make a paste of garlic and salt and add it to a bowl. Stir in the oil, and then the yogurt. Stir in cucumber, a 1/2 t of salt, the dill, and vinegar until well combined. Taste and adjust the seasoning. Thin with a bit of milk if too thick but the sauce should not be runny. Chill and serve.
Great on felafel, a topping on cottage cheese, on a pita sandwich or as a dip for crispy pita points.

Shiitake Mushroom and Leek Risotto

Prepared July 23, 2011. This method is much easier than the classic preparation. Rather than add the liquid a bit at a time and stir, you add it all at once, and stir it at the end. The product rivals the more labor-intensive method. Note the high ratio of liquid to rice. Some batches of rice may need even more than this. If not creamy enough, add a bit more stock at the end and stir.

4 T olive oil, divided
1 cup of dry shiitake mushrooms, reconstituted
3/4 c sliced leeks, white part only
4 or 5 sprigs fresh thyme
2 T minced garlic
1 c Arborio rice
1/2 c dry white wine
2 T brandy
3 c hot chicken stock + 1 c of the reserved mushroom stock
1 t salt
1 T mushroom powder
1/4 T freshly ground pepper
1/4 c shredded Parmesan cheese

To reconstitute the mushrooms, put them in a bowl and pour 2 cups very hot water over them, cover and set aside to cool. Trim and discard the tough stems from the mushrooms [Hint: good kitchen shears make short work of this]. Chop into bite-size pieces. Heat a 12 inch metal skillet over medium. Add 3 tablespoons of oil. When hot, add the mushrooms and leeks. Saute until the vegetables are nicely browned. Stir in the rice and the last tablespoon of oil. Cook with frequent stirring until the rice is lightly colored. Add the sprigs of thyme, the garlic, the wine and brandy. Heat until most of the liquid is lost. Add the salt, pepper, seasonings, and ALL the hot stock. Mix well, lower heat to a fast simmer, and cover. Cook for 20 minutes, stirring twice during cooking. Remove the thyme sprigs. Stir in the Parmesan. 
Pairs nicely with thin slices of roast chicken breast or pan-roasted salmon filets. Serves 6.

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.

Tabouli (Bulgur Wheat Salad)

Breakfast: Tabouli, Pita Points, Hummus, & Dolmas

Recorded 4 July 2000. [Hooray for Liberty!] Tabouli makes a nice light summer lunch or snack, or as part of a mezze platter. Delicious way to add whole grains to our diet. Get the whole benefit of the grain that way.

1 c bulgur wheat, coarse 
scant 2 c water
1 t salt
1/2 cucumber, peeled, seeded, finely diced
1 ripe medium tomato, seeded, finely chopped
1 bunch scallions, cut crosswise
1 bunch of flat or curly parsley, trimmed of stems, and chopped fine
about 1/3 c mild-flavor olive oil
juice of 1 lemon (reserve some)
salt to taste

Bring water and salt to a boil. Stir in bulgur, cover and let stand until cool. Spread in large bowl and refrigerate. Gently combine the chilled bulgur wheat and the vegetables. Drizzle on two-thirds of oil, and gently toss to coat. Squeeze on lemon juice, mix, taste for seasoning, adding salt, lemon juice and oil as needed. Serve chilled with pita points crisped in olive oil and dusted with garlic powder as a tasty snack.

Super Soap Bubbles

Trail of bubbles from a large hoop

Developed as a compilation from multiple online recipes. Finalized in August, 2014. This recipe makes big, persistent bubbles. They are not edible, of course.

Small batch:

1 fl oz (30 g) liquid soap (Dawn® dish-washing liquid works well)
3/4 fl oz (30 g) light corn syrup
16 oz (0.5 L) water

Large batch

4 fl oz (125 g) liquid soap
3 fl oz (125 g) light corn syrup
1/2 gal (2.0 L) water   

Place water in a suitable container. Stir in the corn syrup, and then gently stir in the dish soap. Avoid foaming. Use of a digital scale makes measuring the amounts easier. Transfer to a rimmed dinner or pie plate. Dip a commercial bubble wand or fashion your own from coat hanger or similar wire.

Breaded Veal Chops

Recorded July 11, 2011. Based on a reconstruction of Dorothy Magid's method. Because she kept a Kosher kitchen (as least as long as Gramma was alive), she used rib chops. This prep used a pair of lovely thick loin chops.

vegetable oil
1/2 c yellow onion, polar cut
2 loin veal chops, about 3/4 inch thick
1/4 c AP flour, lightly salted
1 egg beaten with 1 T of water, lightly salted
1/2 c matzoh meal, lightly salted
salt & freshly ground pepper, to taste

Season the chops well with salt and pepper. Coat lightly all over with flour, and shake off excess. Coat well in egg mixture, and then coat thoroughly with the matzoh meal. Let dry 15 minutes on a rack. Meanwhile, heat oil about 1/8 inch deep in a 10-inch heavy skillet over medium heat until it shimmers but is not smoking. Add the onion, and fry slowly until tender. This seasons the oil. Move aside and add each chop; they should sizzle busily. Fry about 4 minutes undisturbed on one side. When nicely browned, turn and continue cooking for a few more minutes until done through. Do not overcook or meat will be tough.

Spicy Cheese Tortilla Crisps

Recorded July 11, 2011. Saw this many years ago at a summer party, but can't remember where. Easy, fast, and tasty. Serve them hot. They cook quickly.

2 6 to 8 inch flour tortillas
2 oz shredded Mexican cheese mixture
sprinkle crushed red peppers

Preheat a toaster oven to 425 degrees F. Place a tortilla onto a metal pan. Sprinkle with half the cheese, and then sprinkle on a fat pinch of pepper. Not too much, because the hot cheese amplifies the heat. Bake about 2 to 3 minutes, until the cheese melts and begins to bubble. Cut into points and serve immediately. Repeat for second tortilla.

Crushed Lentil Soup

Developed from a recipe published January, 2008 in Raleigh, NC News & Observer. Often served in Middle Eastern homes as a first meal when breaking the fast of Ramadan, it can be quickly prepared and carries light but substantial nourishment, flavor, and aroma. Do not substitute other lentils for red lentils because red lentils 'crush' easily when cooked.

3 T olive oil + some for drizzling
1 large yellow onion, chopped
2 cloves garlic, finely minced
1 T tomato paste
1 t ground cumin
1 t chile powder
1 t ground coriander
1 t salt
1/2 t freshly-ground black pepper
1 c red lentils
1 large carrot, peeled and diced
1 qt chicken or vegetable stock
2 c water
juice and zest of half a lemon
3 T chopped cilantro

In a three-quart pot, heat 3 tablespoons oil over medium-high until it shimmers. Add onion and saute until golden, about 4 minutes. Stir in garlic, tomato paste, cumin, coriander, salt, black pepper and chili powder, and saute for 2 minutes longer. Add stock, water, lentils and carrots. Bring to a fast simmer, then partially cover pot and adjust heat. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary. Using an immersion blender, regular blender, or a food processor, puree half the soup and return it to the pot. The texture should be somewhat chunky. Stir in juice, zest, and cilantro and serve. Garnish each serving with a drizzle of olive oil and a light dusting of cumin. Serves four, with warm loaves of pita bread on the side.

Review: Baba Ghannouj Restaurant - Every Morsel Delicious!

Met my youngest for lunch at the restaurant located on the outskirts of RTP in one of the malls that crowd the corners of NC-54 and NC-55. Bit of a run from West Durham, but had a "pay 8, get 16" Groupon to motivate the drive.

Naturally, we sampled the buffet. Some of the best Middle Eastern food I have eaten, and I grew up on the stuff. 'Nuff said. Nice folks too. Baklava! Save room. Plenty of veg choices. Tender savory meats. Outstanding hummus. Can't eat better.

Location: 2105 NC-54 E. Unit B. Same center as Meineke Muffler. NE corner of NC-54 and NC-55.

 

Lox on a Biscuit

Recorded July 2, 2011. This easy, fast appetizer was invented by Laura about 10 years ago. It combines lox, cream cheese, and freshly baked frozen biscuits. A Jewish Southern snack. By a New York State farm girl. What a country!

3 frozen biscuits (such as Pillsbury® Buttermilk)
4 oz thinly sliced smoked salmon (lox)
4 oz softened cream cheese
1 oz thinly sliced red onion (optional)
1 T capers (optional)

Bake the biscuits following package directions. Let cool, and split each. Spread the insides heavily with cream cheese. Place four small pieces of lox on each half. Top with optional onion and a few capers. Cut each half into four pieces. Makes 24 bite-size snacks. They go fast! Bake extra biscuits just in case.

Denis' Potato Cake

Recorded June 11, 2011. Rathcormack, Co. Sligo, Republic of Ireland. A constant companion to supper at Denis' table. Rest in peace, my vivid Irish friend.

3 c Irish potatoes, peeled and coarsely grated
safflower oil

Heat an 1/8th inch of oil in well-seasoned pan over a hot flame. Pile the potatoes in the middle, form into a compact patty but do not press down. Cover loosely and cook about 5 minutes until nicely browned on one side. Salt lightly and flip over using a plate as an aid. Continue frying until browned. Serves one hungy Irishman, or two to four North Americans. Grated onion may be included optionally.

Beef, Bean, & Barley Soup

Prepared May 5, 2011. It was mighty comforting on a cold day in May. A meal in a bowl. soup Improves with time. Up to a point, like the rest of us.
 
Stock

3 lbs beef marrow bones
2 T canola oil
8 oz white mushrooms, sliced
2 c carrots, cut in large dice
2 c yellow onions, coarsely chopped
2 large cloves of garlic, thinly sliced
1-1/2 oz tomato paste
12 oz skirt steak, flank steak, or beef plate, cut in 1/2 inch dice
3/4 cup dry red wine

Soup

1 14 oz can beef broth
4 c hot water
1/2 c dry navy beans, soaked overnight, drained, and rinsed
1 c ripe tomato, coarsely chopped
2 T mushroom powder
2 bay leaves
1/2 c pearl barley
2 T lemon or lime juice
salt and pepper, to taste

Heat a heavy dutch oven over medium heat, add the oil, and the bones. Slowly brown the bones, turning frequently to color all sides. Add the mushrooms, and brown lightly. Add the carrots, and cook until lightly browned. Add the onions and garlic, and cook a few minutes. Make room in the pan, and add the tomato paste. Cook it a few minutes. Mix in the beef, trimmed of fat and membranes, and continue cooking until lightly browned. Add the wine, and cook until almost evaporated. Add the water, broth, tomatoes, beans, and bay leaves. Heat to a fast simmer, cover, and cook 2 hours. Add the barley, cook until tender, remove bay leaves, and finish with citrus juice to brighten the flavor. Correct seasoning and serve. Serves 6.

Crook's Corner Shrimp and Grits

Shrimp and Grits is a Crook's Corner classic. The late Bill Neal influenced chefs across the South, and diners still enjoy this recipe at this landmark restaurant in Chapel Hill, NC. This tradition has been carried forward by Bill Smith. A lot of ingredients and steps, but quick, simpler than it looks, and worth the effort. Adapted from Southern Living magazine. Our recipe reverses from the traditional way of making grits. They come out lump-free.

Cheese Grits

2 c water
2 c chicken stock
3/4 c half-and-half
3/4 t salt
1 c white or yellow corn grits (not Quick or Instant)
3/4 c shredded cheddar cheese
1/4 c grated Parmesan cheese
2 T butter
1/4 t white pepper

Shrimp Sauce

3 bacon slices
1 lb medium-size saltwater shrimp, peeled and deveined
1/4 t black pepper
1/8 t salt
1/4 c all-purpose flour
1 c sliced mushrooms
1/2 c chopped green onions
2 garlic cloves, minced
1/2 c chicken stock
2 T fresh lemon juice
3/4 t Louisiana pepper sauce
lemon wedges

Stir the first five ingredients together in a medium saucepan and bring to a fast simmer. Cook over medium heat, stirring occasionally, until just thickened. Off heat, stir in final four ingredients, cover, and keep warm.
Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.
Sprinkle shrimp with pepper and salt; dredge in flour. Sauté mushrooms in hot drippings in skillet 5 minutes or until tender. Add green onions, and sauté 2 minutes. Add shrimp and garlic, and sauté 2 minutes or until shrimp are lightly brown. Stir in chicken broth, lemon juice, and hot sauce, and cook 2 more minutes, stirring to loosen particles from bottom of skillet.
Serve shrimp mixture over hot cheese grits. Top with crumbled bacon; garnish with lemon wedges. Serves 4.

Agua Fresca de Melon

Adapted from Internet recipes. Summer, 2008. An always-welcome refreshing drink on hot summer days.

5 c (1,135 g) cubed and seeded melon (from about 3 pounds melon; see Note)
1/2 to 3/4 c sugar 

1/3 to 1/2 c lime juice

8 c cold water, divided

In a blender, whirl melon, 1/2 cup sugar, and 1 cup water until very smooth. Pour into a large pitcher (at least 3 quart). Whisk in 1/3 cup lime juice, 7 cups water, and add more sugar and lime juice to taste. Chill until cold. Serve over ice. Makes about 2 1/2 quarts.

Note: Very ripe cantaloupe, honeydew, and watermelon all make delicious aguas frescas.

Mexican-Style Rice – Microwave Method

First prepared April 12, 2008. Approximates the rice dish served in Mexican restaurants.

1 c medium-grain rice
1 T vegetable oil
3/4 t tsp salt
2 c chicken stock
1/4 c prepared tomato salsa
1 t ground cumin
2 T dried onion flakes
1/4 t granulated garlic

Combine the rice, oil, and salt in a deep, microwavable container. Microwave uncovered on full power (1250 watts) for 2 minute. Stir in the remaining ingredients. Loosely cover and microwave on high for 6 minutes, and then on #3 power for 10 minutes more.   Fluff, re-cover, and let steam for 15 minutes before serving. Serves 4.

Crab Cakes

As prepared in Margaux's, Raleigh, NC. Their recipe was published 2004 in the Raleigh News & Observer in response to a reader's request. Prepared and revised over the years by DrDaddy.

1 lb backfin crab meat
2 oz saltine crackers (whole wheat, if available)
2 large eggs
2 T mayonnaise
1 T Dijon mustard
2 T light cream
1/4 t Worcestershire sauce
2 dashes Louisiana hot sauce
1 t Old Bay® seasoning
1/2 c green onions, finely sliced
dry bread crumbs or matzoh meal for coating crab cakes

canola oil for frying

Preheat oven to 250 degrees. Crush saltines in a plastic bag by hand until finely crumbled. In a large mixing bowl, add eggs, mayonnaise, mustard, cream, Worcestershire sauce, pepper sauce and Old Bay. Whisk until smooth. Stir in the green onions and fold in crab meat and cracker meal gently so that the mixture just holds together. Add more a bit more cream if too dry. Chill until ready to fry the cakes.   
Frying
Shape 1/3 cup of the crab mixture into an oblong cake.  Press firmly to hold together. Gently coat both side in dry crumbs. This will yield 10 to 12 cakes. Add 1/4 inch oil to a 12-inch skillet over medium-high heat (325 degrees F.). When the oil is hot, carefully lower each cake into the hot fat. Do batches of four cakes, frying about 2 minutes on one side, and about 1 minute on the second side. Accumulate the cakes on layers of paper towels in the warm oven in a baking pan. Offer a fresh tomato salsa, tartar sauce, and lemon wedges as condiments.
Variation: Minced raw catfish can substitute quite nicely but will need longer cooking.

Roast Meat Stewed with Onions and Garlic in Salsa Verde

First prepared May 23, 2005. Last modified April 8, 2007.

2 medium or 1 large yellow onion, coarsely diced
2 T garlic, finely minced
2 c roast or grilled meat, cubed (e.g., roast pork, beef, chicken, turkey, lamb)
16 oz jar salsa verde (Herdez™ is good)
1 t Mexican oregano
1 t ground cumin
1 t salt
2 T vegetable oil

Brown onion in oil. Add garlic, cook lightly, and add meat. Brown the meat-onion mixture well. Add the seasonings and salsa. Lower heat, cover, and simmer until meat is very tender, about 90 minutes. Stir occasionally, and replace any water lost by evaporation. Serves 4 to 6, as part of a multi-course meal. Warm tortillas are a must on the side. Mexican-style rice, refried beans, salad — that's eating!  
Variations:  Add a 10 ounce can of diced tomatoes with mild green chilies (Rotel™ is good). Or, substitute prepared salsa casera for salsa verde.

Crispy Oven-Roast Potatoes

Prepared April 20, 2011 as a side with grilled sirloin strips.

2 large russet potatoes, scrubbed and dried
3 to 4 T olive oil
approx. 1/4 c General Purpose Breader

Cut each potato lengthwise into 8 to 12 wedges. Toss thoroughly with oil in an 8x8 inch dark metal baking pan. Sprinkle on the breader and mix to coat thoroughly. Roast 30 minutes in a 425 degree F toaster oven, turning once. Add more breader or oil as needed during roasting.

Chimichurri Sauce

Created April 8, 2011 by Laura for use with pan-grilled rib lamb chops. The herbs come from her garden. Other mild aromatic herbs, as available, can be used.

1/4 c flat leaf parsley
1 T fresh thyme
1-1/2 T garlic, minced
about 1 T olive oil
3 t fresh mint
1/8 t crushed red pepper
3 T fresh oregano
2 T shallot, finely chopped
2 t red wine vinegar
2 t lemon juice
salt and freshly ground pepper to taste

Saute the garlic and shallot is 1 T of oil in a small sauce pan. Finely chop the parsley, thyme, mint, and oregano. Heat for a few minutes over moderate heat to bloom the herbs. Serve on the side with grilled beef or lamb.

Potato Frittata

Developed and prepared February 4, 2007.

1/2 lb pork sausage

2 T canola oil
2 T low-fat soft margarine
20 oz pkg frozen red potato wedges, thawed
1 medium onion, coarsely chopped
1/2 green pepper, coarsely chopped
paprika, salt and pepper to taste

1/2 t thyme
1/4 t crushed red pepper
1/4 c minced fresh parsley

6 large eggs
1/2 c milk

In a large non-stick skillet, brown the sausage, remove and drain. Discard the fat. Melt margarine and oil over medium heat, and add the potatoes, peppers and onions. Season with paprika, salt, and pepper. Cook until potatoes are browned and the vegetables are soft. Add the sausage and herbs and mix well.
Whisk the eggs and milk together until very frothy, and pour egg mixture over the other ingredients. Cover and lower heat. Pan bake until cooked through, about 10 minutes. Cut into wedges and serve with a tomato salsa.
Makes a good brunch or dinner dish. Serves 4 to 8.

Strawberries in Wine Syrup

Recorded May 12, 2008. Adapted from Made in Spain on PBS-TV, with Chef José Andrés.

1/2 lb ripe strawberries, hulled and halved
2 T sugar, approximate
1/4 t ground cinnamon
1/2 t vanilla extract
3 T mellow red table wine (e.g., carmenere, temparanillo, garnacha, pinot)
pinch freshly-ground pepper
1/2 t balsamic vinegar

Combine ingredients in a bowl, turning gently to combine and dissolve the sugar. Add more sugar if needed. Cover and refrigerate, stirring occasionally. Serves 4. Excellent over vanilla yogurt or vanilla ice cream, or simply as a fresh fruit salad. So beautiful and delicious. Variation:  A sliced banana added just before serving boosts both flavor and nourishment.

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.