Quick and Easy Chocolate Pudding

Recorded May 23, 2003.

3 T cocoa powder
3 T corn starch
1/3 c sugar
pinch salt
2 c cold milk
1/2 t vanilla extract

In a 1 qt saucepan, blend dry ingredients. Add a small amount of the milk, and mix until smooth. A flat-bottom whisk is ideal for the task. Stir in remainder of milk, and bring to a boil with constant stirring over medium heat. Remove from heat, and stir in vanilla. Pour into small bowls, layer with plastic foil, and chill. Serves 4. Store cold. Variation: Garnish with crushed peanuts, malted milk powder, or whipped cream before serving.

Beef Pot Roast

Beef Pot Roast

Prepared Nov 12, 2012.

about 3 lbs (1.5 kg) boneless beef chuck, about 1-1/2 inches thick
2 lbs (1.0 kg) yellow onions, cut into eighths through the poles.
1 lb (0.5 kg) carrots, cut on slant
1 large or 2 medium parsnips, cut on slant
4 cloves garlic, thinly sliced
6 yellow potatoes, peeled, quartered lengthwise
salt and pepper
1 c (225 ml) commercial beef stock
1 to 2 c (225 to 450 ml) dry red wine, as needed to half cover the meat

Seasonings

1/4 c (100 ml) ketchup
2 bay leaves
3 T (50 ml) tomato paste
1 t (5 ml) ground cumin
2 T (15 ml) paprika, divided
5 pepper corns
3 allspice berries

Preheat oven to 350 degrees F (about 175 C). Trim off excess fat and loose membranes from the meat, season well with salt and pepper, and place in a roaster. Top the meat with the onions, carrots and parsnips, add the seasonings and the liquids to half cover. Roast 90 minutes tightly covered, turning every half-hour, adding water to make up for evaporation. Turn over meat, add the potatoes skin-side down, dusted with paprika and salt, and spoon vegetables and liquid over both. Roast covered for 20 minutes, and then uncovered for 15 minutes more. Let meat cool on a plate 10 minutes before slicing. To serve, separate the roast into its major muscles along the natural seams and cut across the grain. Arrange on a platter with the pan-roasted vegetables. Defat the pan gravy and serve on the side. Serves 6 or more. Dinner rolls to sop the gravy will do nicely on the side.

Rice and Mushroom Pilaf

First recorded July, 2008. Revised November, 2012. The dish takes its flavor from the mushroom-scented oil that is forced out of the mushrooms and into the rice as it cooks. 

2 oz (60 ml) olive oil, divided
6 oz (180 g) brown button (baby bella) mushrooms, thinly sliced
1 T (15 ml) minced garlic
2 c (500 ml) long-grain white rice
3 c (750 ml) hot chicken stock (or vegetable/mushroom stock if vegan)
1 t (5 ml) salt

Heat half the oil in a heavy 10-inch (25 cm) skillet on medium high. When it shimmers, add the mushrooms. Stir as they cook until well browned and beginning to shrivel (5 to 6 minutes). Add the rice and the remainder of the oil, and mix to coat. Continue to heat, turning often. When rice turns milky, add the garlic and heat briefly, until fragrant. Stir in the salt and the stock all at once. Lower heat, and boil uncovered slowly, until the liquid drops to the level of rice but before volcanoes appear. Stir once only, and cover. Lower heat to simmer for 20 minutes. Fluff, and let steam covered off heat for 5 minutes before serving. Serves 6 to 8. Good side for pan-roasted pork chops.

Gnocchi in Brown Butter and Sage

Adapted from Marc Forgione's recipe on Food Network.

1 lb store-bought gnocchi
6 T unsalted butter
1/2 to 1 t crushed red pepper
6 sage leaves, thinly sliced
1/2 c grated Parmesan cheese

Sauce
Melt the butter in a large skillet over medium high heat. Cook, stirring, until the butter develops brown flecks and smells nutty. Watch it closely to keep the butter solids from burning. Remove from the heat.
Finish
Bring 3 quarts of lightly-salted water to a boil. Add the gnocchi, reduce the heat to a slow boil, and wait until they float to the surface. Simmer a minute more. Taste one to make sure it's cooked through. Rewarm the brown butter over medium-low heat. Scoop the gnocchi from the pot with a spider or slotted spoon, transfer to the skillet and toss until some of the brown-butter flecks stick to the gnocchi. Add the red pepper flakes, sage and a few tablespoons of the gnocchi cooking water to form a sauce. Toss again. Add more gnocchi water if needed. Off heat, mix in half of the cheese. Divide among bowls and top with the remaining cheese. Serves 2 as a main course, 4 as part of an multicourse meal.

Roasted Vegetables II

Prepared October 19, 2012. Accompanied grill-roasted turkey breast and mashed potatoes and gravy. A Family Favorite.

1 large sweet onion
1 large red sweet pepper
2 large portobello mushroom caps
about 1/4 c olive oil
1 t dark sesame oil
1 T balsamic vinegar
2 to 3 T soy sauce
1/4 t garlic powder
1/2 t sugar
1/2 t smoked paprika (optional) 
1/4 t ground black pepper

Preheat a toaster oven to 425 degrees F (218 C). Peel the onion and cut into 1/2 inch (1.3 cm) thick slices parallel to the equator, and separate into rings. Remove the seeds and membranes from the pepper and cut into 1/2 inch (1.3 cm) by 1 inch (2.5 cm) strips. Remove the stems, wipe the outside of the caps with a moist cloth, and slice the mushrooms into 1/2 inch (1.3 cm) wide strps. Place the vegetables in an 8 X 8-inch (20 X 20 cm) metal baking pan. Drizzle on the olive oil and toss the vegetables with tongs. Add the other seasonings and toss until well-coated. Roast uncovered for 30 minutes. Toss, and return to the oven for another 10 to 15 minutes, until the vegetables are nicely colored and tender. Serves 4 to 6.

Salt and Pepper Biscuits

First prepared in Autumn, 2012. Good with pea soup, and other hearty soups and stews.

4 frozen buttermilk biscuits (Pillsbury™ is good)
cooking spray
water spray
coarse salt
coarsely-ground black pepper

Preheat toaster oven to 375 degrees F (191 C). Treat baking pan with cooking spray. Arrange frozen biscuits, not touching. Spray them with cooking spray. This keeps the crust tender. Spray tops lightly with water. Sprinkle with salt and pepper. Bake 20 to 22 minutes, until tops are nicely browned. Let cool 5 minutes before splitting;  serve with softened butter. Good alongside stews, soups, and hearty salads.

F --> C Temperature Conversion Table for Cooks

Temperature Conversion Table
 Fahrenheit   Celsius    C(Approx)
    175          79          80
    200          93          95
    225         107         110
    250         121         120
    275         135         135
    300         149         150
    325         163         165
    350         177         180
    375         191         190
    400         204         205
    425         218         220
    450         232         230
    475         246         245
    500         260         260
    525         274         275
    550         288         290

Roasted Cauliflower and Pepper Soup

The vegetables ready for roasting

Prepared October 15, 2012. Can be prepared as a conventional, vegetarian, or vegan dish.

large head of cauliflower, trimmed, cored, and cut into florets
1 large sweet red pepper, cut into 1/2 inch pieces
2 jalapeño peppers, membranes and seeds removed, and coarsely chopped
2 medium yellow onions, coarsely chopped
2 t garlic, chopped
olive oil, as needed to coat the vegetables lightly
4 sprigs of fresh thyme (or 1 T dry)
1 T salt
1/2 T sugar
1 t ground black pepper
3 c water
3 c chicken or vegetable stock
juice of a large lemon
3/4 c half and half, or light cream (optional)

Preheat oven to 400 degrees F (204 C). Place vegetables in an open roasting pan. Drizzle on oil, and toss lightly to coat. Add the thyme, salt, sugar, and pepper. Roast until lightly colored and softened, about 40 minutes. About half of original volume will remain, concentrated in flavor. Transfer to a heavy 6-qt pot. Add the water and stock. Simmer covered until tender, about 20 minutes. Discard thyme sprigs, set half the vegetables aside in a bowl. Blend the rest until smooth with an immersion blender. Lightly blend the reserved vegetables and return to the pot. Stir in the lemon juice, and adjust the salt and pepper. Stir in cream, if desired. Yields about 3 quarts.

Microwave Potato Meal

Recorded October 9, 2012. Tasty, nutritious, cheap, and fast. Breakfast or lunch or dinner. Oiling the skin, keeps it tender in the microwave, and the crust of salt adds flavor and texture.

1 medium russet potato
vegetable oil
kosher salt
1 T tub margarine or butter
1/3 c low-fat cottage cheese
2 T low-fat sour cream
1 t chopped chives or green onions (optional)

Scrub and dry the potato. Prick with a sharp knife about 10 times. Oil the skin, moisten the top, and sprinkle on the coarse salt. Microwave on high (1250 W) for 4 minutes or so. Cut lengthwise and then across, and press together edges to form a pocket. Scoop the butter or margarine into the hollow, mix in, add the cottage cheese, top with the sour cream, and garnish with chives or green onions.

Split Pea and Country Ham Soup

Prepared September 29, 2012. Modified from a recipe from America's Test Kitchen. An alternative to pea soup that doesn't require a meaty ham bone. Staged addition of ingredients cooks each appropriately.

2 T unsalted butter
1 large onion (about 1-1/2 c), chopped fine
1/2 t salt
2 t minced garlic
8 c hot water
12 oz country ham steaks, cut into quarters
1 lb green split peas, checked for pebbles and rinsed
2 sprigs fresh thyme or 1 t dry
2 bay leaves
1/2 T sugar
1 c (150 g) carrot, small cubes
1 c (150 g) celery, small dice
1/4 c (50 g) quick-cooking pearl barley (see Note)
freshly ground black pepper

Heat butter in large Dutch oven over medium-high heat. When lightly browned, add the onion and salt.  Cook, stirring frequently, until softened, about 4 minutes. Add garlic and cook about 30 seconds. Add water, ham steak, peas, sugar, thyme, and bay leaves. Increase heat and bring to simmer, stirring frequently to keep peas from sticking. Reduce heat to low, cover, and simmer about 45 minutes, stirring occasionally. Remove the ham pieces and set aside to cool. Add the carrots and celery and return to a simmer. When the ham pieces are cool enough to handle, trim away the skin and fat, cut the lean into small dice, and add the meat back to the soup. Continue to simmer covered for 15 minutes, add the barley, and continue until vegetables are tender, about 15 minutes longer. 
Variation: Replace two cups of water with a 14.5-oz can of diced tomatoes. [Note: If using natural pearl barley, add it with the carrots to allow adequate cooking] Remove and discard thyme sprigs and bay leaves. Season generously with pepper and add salt if needed. Hot buttered biscuits make a good side.

Meat Sauce for Pasta

Prepared and recorded September 2, 2012.

2 c yellow onion, finely chopped
1 c mushroom, finely chopped
2 t minced garlic, divided
about 3 T olive oil
8 oz lean ground chuck
6 oz pork sausage
6 oz mellow red table wine (e.g,, Sangiovese)
2 T mushroom powder
2 T ketchup
1/8 t crushed red pepper
2 T tomato paste
1 T onion powder
8 oz beef stock
1/2 t ground cumin
1 28-oz can prepared marinara sauce (Trader Joe's™ is good)
water as needed to adjust thickness

In a heavy 12-inch skillet over low-medium heat, heat 1 T oil over medium, and add the onions. Cook, covered, with occasional stirring for about 6 minutes until soft and lightly colored. Set aside in a bowl. Wipe out the skillet, raise the heat to medium high, add 1 T oil, and add the mushrooms. Saute until lightly colored, add 1 t garlic and cook until garlic is fragrant. Add mushrooms and garlic to the bowl with the onions. Wipe the skillet, add the last 1 T of oil, break the sausage into small pieces, mix in the ground beef, cooking gently, continuing to break the meat into small pieces. Take care not to overcook the meat. Add tomato paste, crushed red pepper and the wine. Reduce the wine to about one-third. Add beef stock, mushroom powder, ketchup, cumin, and onion powder. Simmer for 10 minutes. scraping the pan to release any brown bits. Finally, stir in the marinara sauce, and simmer for an hour, covered loosely. Stir occasionally, adding water if sauce becomes too concentrated. Yields about 2 quarts of sauce. Freeze extras. Well suited to potato gnocchi, pappardelle, or fried polenta rounds.

Vegetarian Lasagna

Recorded December 3, 2000. A bit naive but still serviceable.

4 eggs, lightly beaten
4 oz feta, crumbled
4 oz shredded mozzarella
2 oz grated Parmesan + 1 oz
1 lb ricotta
1 10-oz package frozen chopped spinach, thawed and squeezed dry
2 t Italian herbs
1 t fennel seed
1/2 t garlic powder
salt and pepper
1 28-oz can prepared marinara sauce
1 small can sliced mushrooms, drained
1 lb lasagne, boiled according to package, blanched in cold water, and drained
1 small can sliced ripe black olives, drained

Beat the eggs in a large bowl, stir in the ricotta until smooth, then stir in the cheeses, spinach, and seasonings. In a 2 qt (about 2 L) rectangular glass baking pan treated with cooking spray, place a small amount of sauce on bottom. Cover bottom with a layer of noodles. Spread half the cheese mixture over the noodles. Add a second layer of noodles, and spread half the sauce and sprinkle on the olives. Add the next layer of noodles, and spread the rest of the cheese mixture. Add the last layer of noodles, spread on sauce and distribute the mushrooms. Sprinkle with remaining Parmesan. Cover with foil treated with cooking spray, and bake at 350 F for 60 - 70 minutes. Cool 15 before slicing and serving. Serves 6 to 8 generously. Pairs nicely with a tomato-avocado salad.

Quick and Easy Vegetable Noodle Soup

Recorded August 27, 2012. Pairs nicely with BLT's for a light summer meal.

2 T vegetable oil
1/2 c sweet peppers, large dice
1/2 c mushrooms, sliced
1/2 c baby bok choy, sliced
1/2 c fresh tomato, coarsely chopped
2 green onions, sliced thinly, on the diagonal
6 c hot water
1 t dark sesame oil
2 t soy sauce
1 T mushroom powder
1 pkg Knorr tomato-noodle soup mix

Heat the oil in a 3-quart saucepan over medium high. Add the peppers, sauté until a bit colored. Add mushrooms, and sauté. After a few minutes add the bok choy and the tomatoes. When all are softened, add the hot water and the seasonings. Bring to a slow boil, and cook 5 minutes. Add the soup mix, and cook following package directions. When a few minutes remain, add the green onions. Serves 3 to 4.

Tomato-Avocado Salad

Prepared July 28, 2012. Nice as part of summer Mexican meal.

1 large ripe tomato, sliced through the poles
1 ripe avocado, prepared as described
1/4 c (50 ml) thinly-sliced radish
1 c (250 ml) head lettuce, cut into cubes
juice of 1 lime
olive oil
salt, ground cumin, and black pepper

To prepare the avocado, cut in half through the poles, twist to free one half. Strike the pit with a knife and twist to remove the pit. Squeeze lime juice on the cut halves to stop browning. Insert the tip of a spoon between the skin and the flesh, and circle around deeper and deeper until the fruit has been freed. Lift the half out, turn over, squirt with lime juice, and cut into 1/4 inch (6 mm) thick slices. Arrange the tomato, avocado, and lettuce in a bowl. Squeeze on the rest of the lime juice and gently turn the ingredients, aiming to keep the avocado intact. Moisten with a bit of olive oil as needed, turn again, and season lightly to taste. Serve slightly chilled. Serves 2 to 3.

Queso Blanco Cracker Snacks

Prepared and recorded August 4, 2012. Often, mid-morning or late in the afternoon, a hunger arises that is difficult to ignore. Yet, one doesn't want to kill their appetite for lunch or dinner. Ideal is a small volume, high protein, high fat nibble or nip. These crunchy, cheesy, sweet hot snacks do nicely.

1 1/4 inch thick slice of queso blanco, cut into four pieces
2 t apricot, mango, or jalapeno preserves
4 small crackers

Heat a small nonstick skillet over medium high. Place cheese pieces in the hot dry skillet. Cook 2 to 3 minutes, until lightly browned. Flip, and cook a minute or two more until the second side is also toasty. Arrange each piece on a cracker, and spoon on a 1/2 t of the preserves. Eat cautiously! They will be hot. Serves one.

Review: Peony Asian Bistro

Adapted from a post to Usenet newsgroup triangle.dining in 2007. Eldest son and I had a spontaneous lunch (delayed a trip to a nearby Home Depot) at a new restaurant open a few weeks in Patterson Place (near New Hope Commons off US Hwy 15-501) in Durham. This mini-mall is badly laid out and so it can be hard to spot but this place is across the way from Panera's.

We entered about 1 pm on Sunday. Only a few tables were occupied and they seemed to have about 5 servers and dining room managers. Plenty of service but it was confusing as to who to turn to for assistance. Although the posted paper menu looks like every other storefront "Chinese" restaurant, one's impression changes suddenly upon entering. The space is small but spacious. Tall ceilings and large expanses of orangey-peach walls give an open dramatic look. 

Most of the menu is conventional but they do offer sushi that we didn't try or see. Shortly after we were seated, our server brought a small artful salad as welcoming gift from the chef. I can't tell you what it was for sure but it was unique and delicious and beautiful. Seemed to be formed from fried panko crumbs, shreads of cold vegetables and a light savory dressing. A big surprise in a "store front" restaurant.

What makes this place a winner are the special dishes. Son ordered crispy shrimp with salt and pepper. Generous serving of large shrimp in a tempura-type breading ($11.95). Nicely garnished. He thought them excellent. The side order of pork fried rice was bland and forgettable. They frequently refilled his Coke. The side order of hot and sour soup was said to be better than average but not hot enough. My dish was especially outstanding. Half a boneless duck, crispy skin, moist tender meat over a bed of nicely sauced stir-fried vegetables with a side of steamed brown rice ($12.95). Very generous serving, beautifully presented. The flower garnish fashioned from orange carrot and *white* carrot was elegant. Not a surprise but a shock in a store-front mall restaurant but proof these people both know and care.

My only complaint was the tea. Oddly served in a coffee cup and very strong -- been sitting around for a while. I should have ordered fresh in a pot. They have beer and wine but very limited offerings. We will be back soon.

Faux Kreplach

Recorded July 30, 2012. A kreplach is a stuffed noodle similar to soup won tons or ravioli in broth. Kreplach simmered in chicken stock makes a filling light supper. But good homemade kreplach take a lot of time and effort. A workable substitute is frozen beef ravioli, widely available in grocery stores such as Walmart and Kroger, for example.

12-1/2 oz (350 g) (half bag) frozen beef ravioli
3 qt (3 liter) water
1 T (15 ml) salt

Bring the salted water to a rolling boil in a 4-qt (4-l) pot over high heat. Add the frozen ravioli. Stir gently to break up clumps. Ravioli will be on bottom. Cover the pot, lower the heat, and return to a gentle boil. After the ravioli have begun to float, lower the heat to a fast simmer and cook 5 minutes more. Lift the ravioli gently with a slotted spoon and place in hot chicken stock or soup. Simmer for another 5 to 10 minutes. Serves 3 to 4.

Chicken Enchiladas

First prepared July, 2012, and many times since. A Family Favorite. Developed from a family friend’s hand-written recipe. The dish is distinguished by using a sour-cream enriched velouté to cover the filled tortillas rather than a sauce based on tomatoes. After baking, it comes to the table as a casserole of hearty flavors and solid nourishment.

Sauce

1/4 c (125 ml) each butter and olive oil
1 c (250 ml) white onion, chopped
2 to 4 jalapeño peppers, ribs and seeds removed, finely diced
3 cloves of garlic, finely chopped
1/4 c unbleached all-purpose flour
2 c (500 ml) chicken stock
1 c (250 ml) sour cream
1 T (15 ml) lemon juice
1 t (5 ml) salt

12 corn tortillas  

Filling

8 oz (240 g) cooked boneless chicken, shredded
1/2 c (125 ml) grated queso cotija cheese (or romano)
1/4 c (60 ml) chopped green onions
1/4 c (60 ml) chopped cilantro
1/4 c (60 ml) chopped parsley

6 oz (175 g) shredded Mexican-style cheese blend

Heat oil and butter in a heavy saucepan over moderate heat, add the onion and peppers, and cook about 5 minutes until soft but not browned. Add the garlic, and when fragrant, stir in the flour, and cook for 1 minute. Gradually stir in the chicken stock, and heat with stirring until the sauce boils and thickens. Off heat, stir in sour cream, lemon juice, and salt. Moisten the filling with a 1/2 c (125 ml) of the sauce, and pour half of the remainder into a greased 9x13 inch (23 x 33 cm) glass baking dish. Soften the tortillas in the microwave under a damp paper towel. Place a twelfth of the filling in a tortilla, roll up, and arrange in the baking dish, seam side down. Continue until all the tortillas are filled. Pour remaining sauce over the tortillas. Sprinkle the shredded cheese on top and bake uncovered 25 minutes at 425 degrees F (220 C) until the cheese melts and is lightly browned. Let cool 10 minutes before serving. Garnish each serving with chopped green onions if desired. Serves 4 to 6. Suggested side: slices of ripe tomato and avocado dressed in lime juice, olive oil, salt and cumin.

Tuna Pasta Salad

Recorded July 22, 2012. Adapted from Jeremy and Suzanne's pasta salad dish.

8 oz penne rigate, cooked until tender in salted water
1 c grape tomatoes, halved
6 oz mozzarella, cut in cubes
1/4 c thinly sliced red onion
1 can Italian tuna packed in olive oil
2 T flat parsley or basil, minced
2 T lime juice
3 to 4 T vinaigrette dressing
salt and pepper to taste

Chill the drained pasta and place in a large bowl. Fold in the additions and then fold in the dressings. Adjust the seasonings. Serve cold as a light lunch or as part of a summer supper.  Variations:  For some crunch, toss in a handful of garlic croutons or bite-size pieces of iceberg lettuce.

Simple Chicken Soup

Recorded July 21, 2012. A lot simpler than beginning with an entire chicken. Cooking the chicken and vegetables separately gives better control over doneness.

3 lbs chicken pieces (drums and thighs)
8 black peppercorns
fistful of parsley
2 bay leaves
2 crushed whole garlic cloves
1 lb carrots, peeled and cut into 3 inch lengths
2 ribs plus leaves celery, cut into 3 inch lengths
3 medium yellow onions, peeled, whole
3 small parsnips, peeled and halved lengthwise 

Skin chicken pieces and cut away visible fat. Rinse well. Place in a 6 to 8 quart pot, and cover with water by an inch. Bring to boil over medium-high heat, permitting the foam that forms to coalesce and stick to the walls of the pot. Lower the heat to a fast simmer, and cook uncovered 25 minutes. Remove the partially-cooked chicken to a platter, and cover. Skim the stock of floating debris using a fine strainer and ladle. This step helps produce a clear stock. Tie the seasonings in cheese cloth, a paper coffee filter or a tea ball. Add the onions and the herb bundle to the pot and bring to a boil, lower heat to a fast simmer, and cook uncovered 10 minutes. Add the other vegetables and seasonings to the pot, adding water as needed, and simmer for 20 minutes. Return the chicken and simmer another 10 to 15 minutes, until the chicken is cooked and the vegetables are tender. Discard the herb bundle. As a first course, serve the stock plus matzo balls, kreplach, or egg noodles, cooked separately. Next, serve the meat and vegetables as a second course.