Tilapia with Sweet and Hot Peppers

Adapted from a Rachel Ray TV recipe. Tilapia, a mild fish, benefits from the spicy vegetable sauce.

4 6-oz tilapia fillets
salt and ground pepper
3 T extra-virgin olive oil, divided
3 cloves garlic, chopped
1 c yellow onion, sliced thinly
1 red bell pepper, sliced into 1/2 inch strips
6 pepperoncini peppers, trimmed and chopped
1 c grape tomatoes
1 c white wine
1/4 c chopped parsley

Season fish with salt and pepper. Heat a large nonstick skillet over medium high heat. Add 2 T extra-virgin olive oil, 2 turns of the pan. Add fish to pan and cook 2 minutes on each side, carefully transfer to a plate with a thin spatula and loosely cover with foil. Add another T oil, then add garlic, onions, red bell peppers and chopped pepperoncini. Season vegetables with salt and pepper. Saute 5 minutes, stirring frequently. Add tomatoes and cook 1 minute more. Deglaze the pan with the wine. Slide fish back into pan.Cover the pan and reduce heat to simmer. Cook 5 minutes. Sprinkle parsley over the fish. Serve on a bed of steamed rice. Serves 4.

White Bean Salad

Developed July 2, 2006.

2 15-1/2 to 19 oz cans cannellini beans (white kidney beans), rinsed and drained
1/3 c red bell pepper, finely diced
1/3 c red onion, finely diced
about 1/3 c extra virgin olive oil
about 2 T wine vinegar
about 2 T lemon juice
1/4 t granulated garlic
1 t ground cumin
2 T cilantro, finely chopped
2 T parsley, finely chopped
salt and pepper to taste

Combine beans and vegetables in a bowl, turning gently. Pour on oil and vinegar and add seasonings. Turn again. Taste to correct seasoning. Chill. Serve on a bed of crisp lettuce. Serves 6 to 8 as part of a mezze platter.

Pizza Plus

Recorded February 29, 2012. The idea is to personalize a factory-made frozen pizza by adding toppings. The list that follows are some of the items that DrDaddy uses, but not all at once, of course. In a recent meal, sweet red peppers, artichoke hearts, sliced tomato, prosciutto, Greek olives, marinated mushrooms, grated cheese, Parmesan cheese, fennel seeds, crushed pepper, capers, dry herbs, olive oil, and granulated garlic were used.

sweet red pepper, fresh or jarred
marinated artichoke hearts
sliced fresh tomatoes
sliced red onion
sauteed onions
piquillo peppers
pepperoncini
fresh basil leaves, whole or torn
rosemary ham
prosciutto
pepperoni
Greek olives
Spanish olives
California olives
sliced cheeses (mozzarella, provolone, asiago, fontina, mild cheddar)
crumbled cheeses (e.g., blue, Gorgonzola, feta, Stilton, Camembert)
marinated mushrooms
fresh mushrooms
Chinese sausage
Italian sweet sausage
country sausage, cooked
chorizo
grated cheese blends
grated or shredded Parmesan cheese
capers
fennel seeds
crushed red pepper
mixed dry Italian herbs
olive oil
garlic powder

Combine all the topping ingredients, except sliced and Parmesan cheeses, appropriately chopped, sliced, or diced, in a bowl. Aim for about a pint of combined toppings. Moisten the mixture with olive oil. Place a frozen 12-inch pizza on a pizza mesh screen (ask your favorite pizza restaurant if you might buy one of theirs). Pile the toppings in the middle, and spread them evenly. Arrange cheese slices on top, and dust with Parmesan cheese, if desired. Bake in a 425 degree F. oven for about 20 minutes, until the crust is browned and the toppings are piping hot.

Cabbage Rolls (Golumpki)

A large cabbage yields about 2 dozen golumpki

Recorded October 15, 2008. A Family Favorite.

Filling

1-1/4 lb lean ground beef
2-1/2 c cooked rice
1 egg, beaten
1 medium onion, finely chopped
1 T minced garlic
2 T vegetable oil
salt and pepper

1 large head of green cabbage

Sauce

1 15-oz can tomato sauce
3 T brown sugar
1-1/2 T lemon juice
1 medium onion chopped
1/2 c green pepper chopped
salt and pepper to taste

Saute the onion and garlic in oil until soft and clear. In a large bowl combine with the other filling ingredients and set aside. Combine the sauce ingredients in a bowl, mix thoroughly and set aside Bring a large pot of salted water to a boil. Cut deeply through the leaves at the base of the cabbage and place the head in boiling water. Cover and cook until a few outer leaves can be peeled back. Use a large fork in the base to steady the cabbage and tongs to peel back the leaves. As the leaves become softened, remove them to cool and drain and then peel away another group of outer leaves, continuing until all the usable leaves are softened and cooled. Chop the interior leaves and add to the sauce. Trim away the tough bottom of a leaf and place about 3 tablespoons of filling and roll and fold the cabbage leaf to form a tight package. Place in a baking pan, seam side down. Continue until all the filling has been used. Any spare leaves can be rolled and included in the pan. Pour sauce over rolls and cover the pan tightly with aluminum foil. Bake 60 min at 350 degrees F (177 C). Serve with steamed rice.  Hint: A second batch of sauce can be prepared in a saucepan by combining the ingredients and simmering for 30 minutes while the rolls bake.

Clam Chowder Too

Developed February 15, 2006 from Internet recipes.

2 or 3 thick slices bacon, diced
1 c chopped onion
2 ribs celery, diced
3 to 4 c diced potatoes
1 c (1 bottle) clam juice, or seafood or chicken stock
1 t sea salt
1/4 t ground black pepper
2 6-1/2 oz cans minced or chopped clams
3 T all-purpose flour
3 c half-and-half + milk
2 T chopped parsley
2 T lemon juice

Cook bacon until crisp in a Dutch oven or large, heavy saucepan. Remove bacon to paper towels. Discard all but 1 T bacon fat and add the onions.  Fry slowly until softened (about 10 minutes). Add potatoes, clam juice or stock, bacon, salt, and pepper.  Cover and simmer for about 15 minutes, or until potatoes are tender. Remove from heat. Add minced clams with their liquid. Whisk flour into milk; add to chowder with half-and-half. Cook over medium heat, stirring constantly, until clam chowder thickens and bubbles (about 3 minutes). Stir in parsley and lemon juice. Adjust seasoning. Serves 4.

Roast Pork Sirloin

Roast Pork Sirloin

Prepared February 22, 2012. A local market offered this cut at a very good price, and so Laura and DrDaddy developed this cooking method.

1 2-1/2 to 3 lb boneless pork sirloin roast (in a net bag)

Brine
1 qt cold water
1/4 c kosher salt
1/4 c brown sugar
10 peppercorns
2 sprigs fresh rosemary, crushed
2 bay leaves
3/4 t granulated garlic, divided
3 t fresh or dry thyme, divided

2 t chili powder
vegetable oil

In a large bowl dissolve the sugar and salt in the water. Stir in the seasonings, using 2 t of thyme and 1/2 t garlic. Rinse the roast, and place it in the brine. Refrigerate 3 hours, turning occasionally. Remove, discard marinade, drain roast, and dry it well with paper towels. Coat all sides with oil, and sprinkle on 1 t of thyme, 1/4 t of garlic, and the chili powder. Rub it all over the roast. Place in a V-rack in a shallow, dark roasting pan. Roast at 325 degrees F (163 C) uncovered for about 80 minutes, until the internal temperature reaches 145 degrees F. Remove from oven, tent with aluminum foil, let it rest 15 minutes. Cut away the net bag, and slice thinly across the grain. Leftovers make excellent sandwiches.

Chocolate Pudding

Assembled July 31, 2011 from multiple Internet sources.

3 oz (3 squares) unsweetened chocolate
3 c milk + half-and-half (mixed)
1/4 c corn starch
1/2 c sugar
1/4 t salt
1 t vanilla extract

In a 2-quart saucepan, heat 2-1/2 c of the milk/cream mixture with the chocolate, stirring until chocolate is melted completely and milk is scalded. Mix cornstarch, sugar and salt in a medium bowl, and stir in remaining 1/2 c milk. Add to scalded dairy-chocolate mixture and cook over low heat, whisking constantly, until thickened and smooth. Continue cooking, stirring, for about 5 minutes. Remove from heat, cool slightly, stir in vanilla and pour into serving dishes.  Cover with plastic film and chill. Serves 6.

Mediterranean Bread Salad

Prepared February 11, 2012. This recipe is the 200th contribution to DrDaddyCooks.

2 c seasoned flat bread, or leftover veggie pizza, cubed
1/4 c feta, crumbled
2 T extra virgin olive oil
1/4 c ripe Greek olives, sliced
1 T capers, chopped
pinch of crushed red pepper
1 T lemon juice
1/2 t anchovy paste

Mix the oil, capers, lemon juice, and anchovy paste in a bowl. Toss the bread cubes in the dressing. Gently mix in the feta cheese and olives. Serve as part of a mezze platter, or as a topping on bean or lentil soup. Store cold.

Pears Poached in Wine Syrup

Poached Pears in Wine Syrup

Developed and recorded February 15, 2012.

1 firm red pear, cored, peeled, cut into 12 wedges
2 T sugar
1/4 c water
2 T dry sherry
1/4 c red table wine
1/4 t ground cinnamon
a few grinds of black pepper and a pinch of salt

Bring the syrup ingredients in a small skillet to a slow boil, and add the pears. Simmer the pears for 15 minutes, turning occasionally. Let cool on stove top 10 minutes to let the syrup thicken. Serves two.

A Sound Knife Set for a Serious Cook

Which knives and cutlery accessories should a good cook of Western foods have at hand? 
• First, the material. Stainless steel. Not ceramic or high carbon steel. Those have their value, but this is the basics.
• Second, how many? If only one knife, an 8-inch chef's knife. Next, a paring knife. Third, a bread knife. Fourth, a boning knife, and finally a carving knife for roasts and other large objects. Other favorites: grapefruit knife, Japanese sushi knife (special gift to DrDaddy from his sons), hefty cleaver, microplane, serrated peeler.
• Third, what else? A good knife sharpener is essential. Preferred is the PriorityChef Knife Sharpener, about $15. An alternative is the excellent hand-held Accusharp 001, about $10. Cutting boards (maple or teak, and a polyethylene board for dishwasher cleanup, and a steel or ceramic hone round out the system. To prevent injuries, store knifes  on a wall-mounted magnetic carrier for ready access and edge protection.
• Which knives? Victorinox (the Swiss Army knife people) offer great quality at a modest price. Buy from Amazon or other value-oriented, reputable, online vendor. Here's what to get:

• Victorinox 40520 8-Inch Chef's Knife
• Victorinox 47508 3-1/4-Inch Paring Knife
• Victorinox 47547 10-1/4-Inch Wavy Bread Knife
  
• Victorinox 47513 6-inch Flex Boning Knife
• PriorityChef or AccuSharp 001 Knife Sharpener
• Victorinox 12-Inch Granton Edge Slicing Knife

Meatballs, Peppers, Mushrooms, and Onions in Marinara Sauce (for Pasta)

Recorded May 1, 2011. Prepared and modified more than a hundred times over the decades. A Family Favorite. The recipe is versatile. Instead of meatballs, the meat might be roast or pan-fried chicken, or Italian sweet sausage, in or out of the skin, or left-over spare ribs. Pasta can be spaghetti, fettuccini, rotini, rigatoni, or what you prefer, but larger forms work better with this robust, flavor-packed sauce.

about 2 oz olive oil
24 to 28 oz package frozen meatballs
2 c sweet red pepper, coarsely chopped
6 oz white mushrooms, wiped clean, and quartered
1 c yellow onion, coarsely chopped
2 T minced garlic
1-1/2 T tomato paste
2 t Italian dry herb mixture
1 t fennel seed
1/4 t crushed red pepper
3/4 c dry red wine
1 28-oz can whole Italian tomatoes, crushed by hand
1 28-oz can prepared marinara sauce
1/2 c water
salt, pepper, and sugar

In a 6-quart heavy saucepan or Dutch oven over medium-high heat, heat the oil until almost smoking. Saute the peppers until they begin to char on the edges. Stir in the mushrooms. When they have darkened, add the onions and garlic, saute for a minute more. Add the meatballs, and saute until colored, adding oil as needed.  Push back to clear a space, add a tablespoon of oil and the tomato paste and seasonings. Heat until fragrant and mix with the vegetables. Add the wine, scrape the bottom of the pan, and reduce by half. Stir in the tomato products, and rinse the cans with the water, and add. Bring the mixture to a fast simmer, cover, and cook for an hour or more, stirring occasionally. Add salt, pepper, and sugar to taste. Dresses two pounds (900 g) of dry pasta, cooked al dente.

Roasted Red-Pepper Coulis

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Modified from a recipe on the internet. Recorded February 8, 2012.

2 large red bell peppers

2 T extra-virgin olive oil

1 medium shallot, thinly sliced

1 T red wine vinegar

Salt and freshly ground pepper

Broil the red peppers in a dark metal pan in a toaster oven, turning occasionally, until the peppers are blackened all over. Wrap in paper to trap steam and let cool completely. Peel the peppers and discard the skins, seeds and membranes. Coarsely chop the peppers. Transfer all ingredients to a small bowl, and puree with an immersion blender until smooth. Season to taste with salt and pepper. Refrigerate covered with plastic wrap. Let come to room temperature before serving. Use as a spread on bruscetta, as a sauce with fish or light meats, as an ingredient in finger foods.

Clam Chowder

Clam Chowder with French bread and Chardonay

Recorded February 5, 2012. Created and prepared by Laura.

4 slices lean bacon, cut into 1/2 inch pieces
1 large onion, minced
3 cloves garlic, minced
1 small leek - use white and light green parts – quartered lengthwise and sliced into 1/4 inch pieces
2 ribs celery, diced
4 medium or 3 large potatoes, quartered and sliced in 1/2 inch pieces
1 51 oz can chopped clams with broth
1 c heavy cream
2 c milk
2 T chopped fresh oregano
1 T chopped fresh thyme
2 T chopped fresh dill
chili powder to taste (optional)
salt and pepper to taste
chives for garnish

Separate clam meat and clam broth using a strainer and hold. In a 6-quart cook pot over medium heat, slowly render bacon. Add garlic, onions, and celery and sauté lightly until soft.  Add leeks and sauté for about 1 minute. Add clam broth and potatoes; simmer until potatoes are tender. Turn down heat; add milk, heavy cream and clams.  When soup is warmed through (do not boil), stir in the herbs. Taste and adjust the seasoning. Serve in soup bowls garnished with chives. Pair with crusty bread and a light fruity wine.

Easy Leek and Potato Soup

Developed January 30, 2012.

1/4 c low-fat soft margarine
1 lb frozen chopped leeks, thawed (Trader Joes™)
1 c white onion, coarsely chopped
30-oz bag frozen hash browns (raw shredded potato only), thawed
salt and pepper
hot water
1 c cream and/or milk
2 to 3 T lemon juice

Cook leek and onion in margarine until soft and lightly colored. Stir in the shredded potato, salt, and pepper. Add hot water to cover by an inch (2.5 cm). Stir thoroughly and bring to a fast simmer. Cover and cook until the potatoes have softened and broken up, about 15 minutes. Homogenize with an immersion blender. Stir in dairy, the lemon juice, and salt and pepper to taste. Serves 6 to 8.

Leek and Potato Soup

Recorded January 23, 2009.

4 c sliced leeks, (about 3 medium)
6 c cubed potatoes (3 to 4, russet type)
about 6 c hot water
2 T butter plus 2 T olive oil
1/2 t freshly-ground pepper
1 T salt, divided
1 c half-and-half
2 T lemon juice (or more)
chopped chives (optional garnish)

Trim coarse green from leeks, quarter length-wise, rinse carefully to remove soil and drain. Slice across into small pieces. Peel potatoes and cut into 1/2 inch pieces. Heat butter and oil in a heavy 6-quart pot over medium-high heat and add leeks. Saute until tender. Stir in potatoes, salt, pepper and cook until warmed through, add enough water to cover by an inch. Bring to a slow boil, reduce heat, cover and  simmer until potatoes are well cooked, about 20 minutes. Process until smooth with an immersion blender. Stir in cream and lemon juice, taste for seasoning, and adjust thickness with cream and/or water. Soup may be served hot or chilled, garnishing each bowl with a few chives.

Easy Flat Bread

Prepared and recorded January 30, 2012. Revised June 27, 2012.

1/2 lb prepared pizza dough (Trader Joe™ is good)
2 T olive oil
1/4 t coarse sea salt
1/8 t freshly ground black pepper
2 T Parmesan cheese
1 T dried minced onion
1/8 t granulated garlic
all-purpose flour; coarse semolina flour

Let dough rest at room temperature wrapped in plastic for an hour or so. Preheat toaster oven to 400 degrees F (205 C). Shape dough into a compact ball. Dust outside and board lightly with flour. Add a bit of semolina to board flour. Spread the dough by pulling gently and turning, until it's about the size of the pan. Poke the dough all over with fingers to flatten. Build up the edge and thin out the center. Sprinkle the pan with semolina and transfer the dough. Brush the dough with the olive oil, and sprinkle the toppings uniformly on top. Bake for 12 minutes, rotating the pan after 6 minutes. Cut into 12 pieces and serve while warm. Good with soups, salads, or dipped in hummus or warm marinara sauce, or just as it is as a savory snack. Variations: add strips of roasted red pepper and capers; use canned tomato sauce instead of oil; toss on feta cheese or ripe Greek olives.

Meat Loaf

Recorded January 27, 2012. Adapted from Alton Brown's Good Eats recipe.

2 lbs lean ground beef
1/2 lb pork sausage
1/2 T kosher salt
1 large egg, beaten
 
1/2 large onion, coarsely chopped
1 large carrot, peeled and coarsely chopped
4 oz mushrooms, quartered
3 large cloves garlic, coarsely chopped
1/2 sweet bell pepper, coarsely chopped

4 oz (1 sleeve) wheat saltines
1/2 t ground black pepper
2 T mushroom powder
2 t chili powder
1 t dried thyme

Heat oven to 325 degrees F (165 C). In a large bowl, combine the ground beef and pork gently. Mix in the egg. Add the onion, carrot, garlic, and red pepper to the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine with the beef mixture. Next, process the crackers, black pepper, mushroom powder, chili powder, and thyme until the mixture is finely texture. Combine with other ingredients. Form the meat mixture into a loaf about 4 inches tall by 6 inches wide on a heavy sheet pan covered with parchment paper. Bake about 60 minutes. Internal temperature should be about 160 degrees F (70 ºC). Let cool 20 minutes before slicing. Suggested sides: roast tiny potatoes, mushroom gravy, and fresh green beans braised in butter and tarragon.

Kasha (Buckwheat)

Recorded January 26, 2012. Buckwheat is also known as kasha. It's a gluten-free grain-like product, with an appealing nutty flavor, and is complete in essential amino acids.

1 c roasted buckwheat, medium granulation (Wollf's™)
1 large egg
1/2 t salt
2 c water
1 T beef base
1/4 c low-fat margarine

Beat the egg in a small bowl. Mix in the buckwheat and salt until thoroughly combined. Add to a 10-inch (25 cm) non-stick skillet over medium heat. Toast until grain is dry and separate, breaking up any clumps as it cooks. Heat the water, beef base, and margarine in a microwave oven or on a stovetop until almost boiling, mixing well to combine. Add to the kasha. Stir, lower the heat to fast simmer, and cover tightly. Steam for 15 minutes. Fluff when finished. Serve with meats, such as steaks or roasts. Variation: mix with an equal volume of cooked pasta bow ties and top with gravy as kasha varnishkas.

Turkey and Dumplings

Turkey and Dumplings

Recorded and prepared January 5, 2012. Adapted from an online recipe by King Arthur Flour. By using frozen vegetables, the preparation is greatly simplified. This is a nice way to use roast turkey leftovers and the stock prepared from the remnants. Could easily be adapted to rotisserie, roast, or boiled chicken and use homemade or commercial chicken stock.
 
Dumplings

1-3/4 c all-purpose flour
1/2 t baking powder
1/4 t baking soda
1/2 t salt
1/2 t pepper
4 T chopped fresh parsley
3/4 c buttermilk
1 large egg

Filling

4 T butter
1/3 c all-purpose flour
3 c hot turkey stock
1 t dry thyme
1 bay leaf
2 t salt
1 t ground black pepper
1/2 t Worcestershire sauce
2 12-oz packs frozen soup vegetables, thawed
1 lb diced cooked turkey

Filling. Melt the butter in a 6-quart cast iron Dutch oven over medium heat. When bubbling stops, stir in the flour to form a roux and cook for a 1 minute. Gradually add the hot stock, stirring constantly to prevent lumps. When incorporated, add the herbs, Worcestershire sauce, salt, and pepper. Simmer for a few minutes to thicken. Stir in the vegetables, and simmer for 5 minutes. Add the cooked meat and heat through. Remove the bay leaf.
Dumplings. Preheat the oven to 350 degrees F (177 C). In a large bowl, add the flour, baking powder, baking soda, and salt. Aerate with a whisk. Stir in the parsley. Mix the milk and egg in small bowl and stir into the dry ingredients to form a dough. 
Assemble. Form balls of dough about an 1-1/2 inch across with two spoons and drop on top of the hot filling starting in the center and moving out in circles. Dough balls should be close but not touching. Cover tightly and bake for about 30 minutes. Tops of dumplings should look dry when done.

Candied Almonds

Prepared January 3, 2011.

1/2 c blanched almonds
1/4 c sugar
3/4 oz water
1/8 t salt

In a heavy 8-inch skillet over medium-high heat, combine nuts, sugar, water, and salt. Heat to a boil, stirring constantly until syrup has thickened and nuts are lightly browned, about 8 minutes. Spread on a well-oiled plate to cool. Store tightly covered. Chop a few to top ice cream or just eat whole as a snack. Variation: subsitute walnuts or pecans. Take care not to burn.