Stuffing for Roast Turkey

Recorded November, 2015. A Family Favorite over many generations for Thanksgiving or any other holiday dinner. This recipe will stuff a 12 to 14 pound bird.

24 oz loaf hearty white sandwich bread (Arnold’s Country White™ is good)
1/2 c soft margarine or butter
1 medium onion, diced
1 carrot, diced
1 rib celery, diced
4 oz mushrooms, chopped
2 sprigs of fresh thyme or 2 t dry
about 3/4 c turkey or chicken stock
salt and freshly-ground pepper

Cube and toast the bread according to the method described here, and set aside in a large bowl. In a large skillet, melt fat over medium heat. Add vegetables and thyme, and sauté gently until tender; remove thyme. When vegetables and bread are cool, combine them. Add stock by the half-cupful, tossing gently after each addition until mixture is moist but still a bit dry since it will pick up moisture during roasting. Season to taste with salt and pepper. Pack stuffing loosely into front and rear cavities and close with pins and butcher's twine.

Gravimetric Lemonade

Developed May, 2014. This recipe uses a 11-fold dilution for a bright pucker and distinct lemon flavor. No need to dirty measuring cups and spoons if your kitchen is equipped with a fast digital platform scale. Simply weigh the ingredients as you add them. Use the gram setting to keep it simple. For example, to figure out what half of 1-3/4 ounce is, is tough, but half of 50 grams is easy.

40 g lemon juice
25 to 50 g sugar, depending on taste
400 g water

Weigh the water, lemon juice, and 25 grams of sugar into a suitable container set (tared) to zero and stir to dissolve. Taste for sweetness and add sugar as needed. Serve over ice in a tall glass. Serves 1 or 2.

Crispy Batter for Fish, Chicken, or Vegetables

Developed August, 2017 from online examples. In hot oil, the batter puffs up and turns crispy and light, somewhat like a tempura batter. It works well for fish fillets or chicken strips, but is also good for vegetables such as mushrooms, green onions, onion rings. The water can be replaced with a lager or ale if desired.

3/4 c self-rising flour (White Lily™ is good)
1/4 c corn starch
1/4 t baking soda
1/4 t baking powder
2 t kosher salt
1 t sugar
1/2 t onion powder
1/2 t paprika
1/4 t garlic powder
3/4 c ice-cold water [or lager or ale]

Whisk dry ingredients together in a bowl. Gently stir in liquid until smooth, let stand 10 minutes, and add additional liquid if needed. The consistency is correct when batter streams off the whisk without leaving a trail. Preheat 48 ounces of vegetable oil in a three-quart saucepan to 375 F (190 C). Dip fish, chicken, or vegetable pieces until completely covered, drain briefly, and add to hot fat. Cook small batches (about 1/3 pound) until lightly browned, remove with a spider or slotted spoon to drain, and keep warm in 200 F (90 C) oven. Offer lemon wedges and tartar sauce.

Five-Spice Braised Chicken Wings

Braised Wings on a Small Plate

Developed by Ben in March, 2013. Slow braising in a flavorsome Asian-style sauce creates a finger-licking dish.

12 wings, cut into segments, discard tips
about 2 t five-spice powder
about 2 T corn starch
2 T vegetable oil, divided

Sauce

1/2 c soy sauce
1/2 c rice wine or dry white wine
1/2 c water
4 T Shao Shing rice wine
4 T oyster sauce
6 T sugar
chili sauce to taste (optional)

2 sliced scallions (garnish)

Wash and dry wing segments. Toss with five-spice powder to lightly cover the wings, and set aside for 30 minutes. Sprinkle lightly with corn starch, and toss to coat. Heat a tablespoon of oil in a 12-inch skillet over medium, and brown the wings on both sides. Do not crowd the pan. You may need to fry two batches. Mix the sauce ingredients. Combine both batches in the skillet and pour sauce over the wings. Cover and simmer for 20 minutes. Uncover and gently simmer, occasionally turning the wings until sauce thickens and glazes the wings. Garnish with scallions and serve with steamed rice. Variation: Serve as small-plate appetizers without rice.

Fried Waffle

Developed December, 2017. Crisping the waffle in oil and topping with peanut butter and fruit sauce makes a quick, nourishing breakfast or brunch dish.

1 thick frozen waffle (Eggo™ Thick and Fluffy is good)
1 T vegetable oil
2 T peanut butter
2 T berry sauce (e.g., raspberry)

Defrost the waffle at room temperature. Heat the oil in a small non-stick skillet until about 375 F (190 C). Add the waffle carefully and fry for one minute, flip, and fry one minute more. The waffle should be crisp and lightly-browned on both sides. Remove to a plate, spread with peanut butter, and top with fruit sauce. Dust with powdered sugar, if desired.

Grilled Fontina on Tuscan Bread

Grilled Fontina on Tucan Bread

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

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

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

No-Flip Frittata

Developed May, 2017. A frittata makes for a fast, easy, and economical meal combining eggs with leftover dressed pasta. It's especially well suited for brunch. In this ’no-flip’ approach, the awkward step of flipping the half-cooked frittata is eliminated by first cooking the bottom on the stove top and then finish the top under the oven broiler.

5 large eggs
3 T (50 ml) olive oil
20 oz (560 g) leftover dressed pasta 
1/2 c (125 ml) grated parmesan cheese 
1 t (5 ml) salt
1/2 t (3 ml) ground black pepper

In a large bowl, beat the eggs well, add the salt and pepper, and stir in the pasta. Heat the oil in an oven-proof nonstick 10-inch skillet on medium, and when hot, pour in the egg-pasta mixture. Chop the pasta into somewhat smaller pieces with a spatula. Cook without stirring until the frittata is cooked on the bottom (lift to see) and becomes firm near the top, about 10 minutes. Sprinkle on the cheese and put the skillet about 8 inches below a preheated broiler. Broil until top is browned and bubbling, a few minutes. Serves four generously. Pair with a green salad on the side.

Freshly Pickled Radishes

Developed December, 2017. A tangy, colorful garnish to a salad plate, appetizer, or mezze platter, or to put a tangy crunch in sandwich.

4 oz (115 g) large red radishes
1/2 c rice vinegar
1/2 c water
2 t kosher salt
1 T + 1 t granulated sugar

Thinly slice large red radishes into rounds and place into a tightly-closing container. Combine the other ingredients and pour over the radishes. Close and refrigerate at least two hours. Keeps well.

Hint: Double Dose Some Herbs

When using herbs in a dish, it's often not clear when they should be added. I find that most herbs are fine to add at the beginning, such as black pepper or dry thyme, some in the middle to bloom them in hot oil, but that some, such as fresh basil, should be added last and not cooked at all. Some benefit from a double dose, added at first but then given a second addition to refresh the flavor shortly before serving. I include dry thyme and dry tarragon among those that respond well to double dosing. This is akin to 'cold hopping' in brewing where an addition of new hops is made to the cold wort before fermenting and aging.

Pork Shoulder Braised with Apples and Onions

Developed December, 2017. A hearty roast that pairs pork with apples, onions, and warm spices to yield a dish with complex flavors, sweet, savory, and aromatic.

6 lb pork shoulder, bone in
6 T General Purpose Dry Rub
vegetable oil
2 medium apples, cored, cut into wedges
2 medium onions, sliced through poles
2 t dry thyme
1 t fennel seed
1 t ground coriander
1 t ground cumin
2 bay leaves
1 t ground black pepper
1 T brown sugar (if apples are tart)
3/4 c white wine
about 1-1/2 c chicken stock

Score fat cap on 1/2 inch grid, after cutting off excess. Work dry rub well into all sides of the roast. Wrap in plastic and refrigerate 8 to 24 hours. Blot dry, and brown well on all sides in oil in a large Dutch oven over medium-high heat. Remove and cover to keep warm. Preheat oven to 325 F (160 C). Add sliced onions and apples to the pan, adding more oil if needed. Cook until softened, about 6 minutes. Add the seasonings, and when fragrant, add white wine and reduce by two-thirds. Return meat to pot, add stock to half cover the roast. Cover the pot, bring to a simmer, and transfer to the oven on a middle shelf. Baste occasionally, and roast until "fall off the bone" tender, about 2-1/2 hours. Internal temperature will be about 210 F (about 98 C). Tent the roast with aluminum foil and set aside to cool. To prepare the pan gravy, strain out the apples and onion and return  with de-fatted pan juices to the roasting pan. Use an immersion blender to turn into a smooth natural gravy. When the roast is cool, carve out the bone (shoulder blade). Cut the de-boned roast across the grain into thick slices. Serve with pan gravy. Steamed rice, turnip greens, roasted vegetables, and braised cabbage make good sides.

Green Bean and Potato Sauté

Developed November, 2017. This is the ideal 'green vegetable + starch' side dish. Based on pantry ingredients, it's easy, quick, and cheap.

1 39-oz can green beans and whole potatoes (Hanover™ brand is good)
1/4 c shallots, thinly sliced
2 to 3 T chicken fat or other fat such as bacon, butter, or olive oil
1 t paprika
salt

Heat the fat in a 10-inch nonstick skillet until bubbling. Add the shallots and salt lightly. Fry with frequent stirring until soft but not colored. Drain the vegetables thoroughly, reserving the pack liquid. Add the green beans to the skillet, separate from the potatoes. As the beans are cooking, slice the potatoes thinly. After about five minutes, add the potatoes, season with paprika and salt, and continue cooking. After 10 minutes, add the reserved liquid bit by bit until about half has been added. Cook with frequent turning until most of the liquid has been lost and a pan sauce forms. Serves 3 to 4.

Steamed Broccoli

The steaming method produces a tender, bright-green product but avoids a water-logged, mushy vegetable that can easily result when boiling is used.

10 oz (300 g) fresh broccoli
2 T (30 ml) low-fat margarine or butter
1 t (5 ml) salt
2 T (30 ml) lemon juice

Trim away the tough base and cut the broccoli into bite-sized pieces. Place in a shallow bowl and top with salt, lemon juice, and the fat. Place into a steamer, cover tightly, and cook for 8 to 10 minutes, testing for doneness when the tip of a paring knife penetrates easily. Toss to distribute the flavorings and serve in the bowl it was steamed in.

Corned-Beef Style Boiled Vegetables

Developed March, 2017. Unlike the traditional boiling method, when steam is used to cook corned beef, there may be little flavorsome stock in which to cook the accompanying vegetables. This recipe solves the problem by first creating a stock with beef base and the appropriate spices. Another approach was described earler.

2 qt water
1 T beef stock concentrate (Better than Bouillon™ is good)
2 T kosher salt
1/2 T brown sugar

Put the following in a large tea ball or wrap in cheese cloth.

2 garlic cloves, crushed
2 bay leaves
2 allspice berries
1 t peppercorns
1 t coriander seeds

1 lb yellow potatoes, quartered lengthwise
10 oz (four medium) carrots, peeled, split lengthwise
1-1/2 lb (1/2 head) green cabbage, quartered through the core
8 oz frozen pearl onions, thawed

Bring water, concentrate, salt, and sugar to a slow boil, with stirring. Add the seasonings and simmer 10 minutes to form a cooking stock. Add potatoes, cabbage, and carrots. Cook at a fast simmer until tender, about 15 minutes. Add the onions and heat through. Rewarm corned beef slices in the stock and serve in bowls. Variation: Replace or supplement the corned beef with lengths of Polish sausage.

Easy Pumpkin Bread

Pumpkin spice does its best work in this moist, rich sweet bread. Recipe from a family friend from 30 years ago.

1 29 oz can pumpkin
4 beaten eggs
3 c sugar
1 c oil
3-1/2 c flour
2 t salt
1 t baking soda
1 t baking powder
1/2 t ground clove
1 t ground all spice
1 t ground cinnamon
1 t ground nutmeg
about 2/3 c water
1-1/2 cups chopped roasted walnuts

Preheat oven to 350 F. In large bowl, beat eggs, stir in pumpkin, sugar, and oil in sequence, mixing well after each addition. Sift dry ingredients into pumpkin mixture and stir until smooth. Stir in water and mix in nuts. Distribute batter into 3 well-greased large loaf pans. Bake 55 to 60 minutes. A toothpick inserted in middle will come out clean when done. Keeps and freezes well. Very good toasted and topped with cream cheese. Yield: 3 large loaves.

Paleo Brine

The term 'paleo' in the title is meant to indicate cooking practices of early humans and, also likely, our pre-human precursors. Early cooks discovered the benefits of 'brining' their food before cooking it, better flavor and moistness. The simplest marinade is sea water. The term 'marine' can be seen as the origin of the word 'marinade'. This recipe approximates the salinity of seawater, namely 3.5% or 35 grams per 1000 milliliters. This may be prepared using a digital kitchen scale or by volume measure by standardizing on a particular salt product.

35 g or 1/4 c Diamond Crystal™ Kosher salt 

1000 g or 1 qt water

Dissolve the salt in the water in a large bowl with stirring. Soak the food item for 10 minutes to several hours depending on thickness and texture. Drain and pat dry if frying will be used. Only use pepper to season.

Lemon Orzo Pilaf

Developed August, 2017 in response to a dreadful recipe in a local supermarket ad. Although orzo masquerades as a grain, it is a small rice-shaped form of pasta that is often cooked much like rice. This dish's lemony tang lends it to most any meat or fish as a side.

1/4 c shallots or green onions, finely diced
2 T olive oil, divided
1 c orzo
1-3/4 c hot stock (chicken, seafood, or vegetable)
1 t salt
1 t minced garlic
2 T lemon juice
1 t dry tarragon
1/2 c grated Parmesan cheese (optional)

Heat 1 tablespoon of the oil in a heavy saucepan over medium. Add the shallots, salt lightly, and cook until lightly browned. Mix in the orzo and the other tablespoon of oil. Cook until the orzo is opaque and lightly colored. Stir in the garlic, salt, lemon juice, and the stock. Cover, reduce the heat, and simmer for 15 minutes or until all the liquid is absorbed. Fluff, stir in the tarragon, and the cheese if desired. Serves three or four. Variation: Substitute basmati rice for orzo.

Steel Cut Oats with Roasted Walnuts and Golden Raisins

Steel cut oats have a firmer texture and require longer cooking than rolled oats. This recipe is modified from an Alton Brown recipe on Food Network, broadcast in 2008.

1 T butter
1 c steel cut oats
3 c boiling water
1/2 c milk
1/2 c buttermilk
1/2 t salt
2 T brown sugar
1/4 t cinnamon
1/4 c ground roasted walnuts
1/4 c golden raisins

In a large saucepan, melt the butter and when sizzling stops, add the oats. Stir for a few minutes to toast. Stir in the boiling water, salt, milk, and half the buttermilk. Reduce heat to a simmer and cook uncovered for 30 minutes, without stirring. Stir in the raisins, nuts, the reserved buttermilk and let stand covered for 10 minutes off heat. Garnish each serving with a few chopped nuts or a pinch of cinnamon. Serves 4 generously.

Arroz con Pollo

Most cuisines have a fondness for their version of chicken and rice, and all are delicious. This approach to the Mexican classic is modifed from Cooks Country TV recipe. Developed September, 2017.

1 c fresh cilantro leaves and stems, chopped

1 c onion, chopped, divided

1 Cubanelle or Anaheim pepper, stemmed, seeded, and chopped (3/4 cup)

5 garlic cloves, coarsely chopped

1 t ground cumin

2 T lemon juice

salt and pepper

3 lbs (about 6 to 8) chicken thighs, trimmed

1 T vegetable oil

2 c medium-grain rice, rinsed

1/2 T ground coriander

1/2 T ground achiote (annatto)

3 c chicken stock

1/4 c pimento-stuffed green olives, halved

2 T capers, rinsed

2  bay leaves

½ c frozen peas, thawed in cold water, drained

Adjust oven rack to middle position and heat oven to 350 degrees. Process cilantro, 1/2 cup onion, Cubanelle, garlic, and cumin in food processor until finely chopped, about 20 seconds, scraping down bowl as needed. Transfer mixture to a bowl. Pat chicken dry with paper towels and season well with salt and pepper. Heat oil in Dutch oven over medium heat until shimmering. Add chicken to pot skin side down and cook without moving it until skin is crispy and golden, 7 to 9 minutes. Flip chicken and continue to cook until golden on second side, 7 to 9 minutes longer. Transfer chicken to plate. Pour off all but 2 tablespoons fat from pot and heat over medium heat until shimmering. Add remaining 1/2 cup onion and cook until softened, 3 to 5 minutes. Stir in rice, coriander, and achiote powder and cook until edges of rice turn translucent. Stir in broth, olives, capers, bay leaves, chopped aromatics, lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper, scraping up any browned bits. Nestle chicken into pot along with any accumulated juices and bring to vigorous simmer. Cover, transfer to oven, and bake for 20 minutes. Transfer pot to wire rack and let stand, covered, for 15 minutes. Discard bay leaves, fluff rice with fork and stir in peas. Serves 4 to 6.

Marinated Mushrooms

Adapted from an online recipe. Developed July, 2017. Add to salads or serve as part of an appetizer assortment.

8 oz white or brown mushrooms
2 T extra virgin olive oil
2 T red wine vinegar
2 T red onion, finely chopped
1 t garlic, minced
1 t brown sugar
1/4 t dried oregano
1/4 t freshly ground black pepper
pinch red pepper flakes
1 small bay leaf
1/2 t salt

Soak and clean the mushrooms. If large, cut in quarters. Boil mushrooms five minutes in salted water and drain thoroughly. Reserve the mushroom stock for another use or freeze. In a bowl, whisk the seasonings together and add the mushrooms. Let marinate an hour at room temperature. Taste and adjust seasoning if necessary. Refrigerate, tightly covered. Serves 4, easily doubled.

Smothered Chicken with Pasta

Developed April, 2017. A hearty skillet meal ready in about an hour.

2.5 lbs chicken thighs, trimmed of excess skin and visible fat
kosher salt
all-purpose flour
4 T olive oil, divided
2 T tomato paste
1 medium tomato, chopped finely
6 oz sliced mushrooms
1 medium onion, chopped coarsely
2 cloves garlic, sliced thinly
2 t dry tarragon, divided
1/4 t red pepper flakes
3/4 c dry white wine
1-1/2 c chicken stock
2 T lemon juice
1/4 c chopped parsley
1 lb spaghetti, linguine or fettuccine, cooked al dente
reserved pasta water, as needed

Season the meat well with salt on both sides, and dust lightly with flour. Heat a 12-inch stainless steel skillet over medium high. Add half the oil. When hot, add the chicken, skin side down. While the meat is browning, prepare the vegetables and seasonings. After about four minutes, turn the chicken and brown the other side. Remove to a plate and cover to keep warm.  Add the remaining oil to the skillet, sauté the tomato paste, tomato, mushrooms, onions, and garlic until lightly browned and soft. Add wine and cook until half gone. Add back the chicken, skin side up, a teaspoon of tarragon, the pepper flakes, and chicken stock to half cover the meat. Bring to a fast simmer, cover and cook until the chicken is done, about 30 minutes. Add lemon juice to taste, about 1 tablespoon and the other teaspoon of tarragon. Discard chicken skin and cut meat from bone. Slice meat and return to pan. Stir in the cooked pasta, adding stock or pasta water as needed. Cook covered until pasta is tender, garnish with parsley, drizzle on olive oil, and serve in warm bowls. Pass Parmesan cheese. Variation: Render skin and fat for schmaltz.