Gazpacho

Recorded August 5, 2001. Updated August 26, 2013. A great way to deal with all those tomatoes and other summer veggies. Blending the soup twice improves the textural range of the dish.

3 lbs (6 c, 1350 g) ripe tomatoes (about 4 large), trimmed and cut into large pieces
1 red sweet pepper and 1 green pepper or other mild chilies, trimmed, seeded, and cut into large pieces
1/2 c red onion, coarsely chopped
1 large cucumber peeled, seeded and cut into large pieces
2 t (or more, if preferred) minced garlic
1/4 c loosely-packed cilantro leaves, finely minced
2 T lemon juice (1 lemon)
1/4 t Louisiana pepper sauce
2 T extra virgin olive oil
2 T red wine vinegar, plus more to taste
1 T salt, plus more to taste
tomato or V8 juice, as needed

In a food processor, on low power with pulsing, process the tomatoes until finely (but not too finely) chopped. Transfer to a large covered bowl. Process the other vegetables (cucumbers, peppers, and onions with the garlic) separately, and stir each into the bowl. Drizzle olive oil in with constant stirring, and stir in the lemon juice, cilantro, and pepper sauce. Return half the soup to the food processor and process until very smooth and add back to the coarser half in the bowl. Season with salt and vinegar, tasting after each addition. Thin with tomato juice if too thick. Chill and serve. Garnish with croutons, cilantro leaves, or thin lemon slices if desired. Serves 8.

Mezze Platter

Recorded August 10, 2011. A very satisfying, Mediterranean summer meal can be put together with minimal effort from ready-to-eat items offered in a large supermarket's deli bar. The only dishes that DrDaddy personally prepares are tabouli, zsatziki, and pita points. The others are chosen from the dozens available.
On the table, for example:

marinated mushrooms
feta cheese chunks
feta cheese cubes and ripe olives marinated in olive oil
tabouli
pita points
zsatziki
oil-cured ripe olives
stuffed green olives
pequillo peppers
roasted pepper relish
marinated artichoke hearts
dolmas (stuffed grape leaves)
hummus
fava bean salad
garbanzo bean salad
marinated cippolini onions

To make service and cleanup easy, one can present the foods in the plastic containers you brought them home in. Proletariat luxury! For more formal presentation, arrange the foods directly on fresh lettuce leaves or in small bowls and dishes.

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.