Crispy Toaster-Oven Frites

Developed November, 2013. The method combines tapioca starch and coarse semolina flour to produce a crispy fry in the toaster oven from scratch. Almost as good as bistro frites. Almost.

1 medium russet potato (about 6 oz), cut into 1/4 inch square strips
1 T vegetable oil
2 t tapioca starch
2 T semolina flour (coarse grind)
1/2 t salt
1/2 t onion powder

Choose a long, clear russet potato. To prepare raw fries, cut off a small slice from both ends, and then trim a small slab with a chef’s knife off one side. Turn the potato onto that cut surface to steady it, and trim off the next face, and then the next two in turn. Cutting in the long direction, slice the potato into 1/4 inch (6 mm) thick slabs, and then into 1/4 inch wide strips. Rinse, drain, and thoroughly blot dry before use. Transfer the potatoes to a non-stick 8X8-inch (20x20 cm) metal baking pan, add the other ingredients and toss well to coat evenly. Preheat a toaster oven to 425 degrees F (220 C). Bake 15 minutes, turn the potatoes over, and bake another 10 minutes until cooked through and crisp. Serves one or two. Can be easily doubled. Variations: Top a hamburger sandwich with a few crispy fries to add crunch and flavor, or add to a breakfast wrap, serve as a hot appetizer with a side of spicy mayonnaise or remoulade.

Breakfast Quesadillas

Developed March 12, 2014. Ready in less than 15 minutes, a warm breakfast dish or as party appetizers. 

3 oz sweet peppers, coarsely chopped 
2 t olive or vegetable oil 
2 oz red onion, coarsely chopped 
2 oz ham, shredded 
2 oz shredded quesadilla cheese
pinch crushed red pepper 
4 6-inch flour tortillas, softened briefly in the microwave 
tomato salsa

Heat a dry non-stick skillet over medium high, and add the sweet peppers. Toast with frequent turning until lightly browned and fragrant. Add the oil and the onions. When softened, stir in the ham and hot pepper, and warm through. Set aside in a bowl. Wipe out the pan. As it reheats, spoon one-quarter of the warm filling in the center of a tortilla and top with a tablespoon of cheese. With the back of a large knife, push the filling past the midline, and fold over the tortilla. Press to compact. Bake each foldover in the dry hot skillet until toasted, turn, and finish baking. Cut into points and serve with tomato salsa on the side. Serves two.

Arroz con Leche (Mexican Rice Pudding)

Developed March 12, 2014. Every Hispanic family has its own recipe for this basic comfort food beloved around the planet, a milk pudding thickened with rice. Here, fragrant with orange zest and cinnamon, the natural sugars of golden raisins and milk provide most of the sweetness. Makes a nourishing breakfast dish for lighter appetites, offering a sound balance of carbohydrates, proteins, and fats. As a bonus, no eggs!

1/2 c (100 g) medium-grain (Morelos) rice  (350 cal)
9 oz (250 g) water
1/4 t salt
1 whole piece stick cinnamon
3 pieces of orange zest (cut with a vegetable peeler)
2-1/4 c (500 g) whole or 2% milk (do not use skim), (550 cal), divided
1/3 c golden raisins (165 cal)
2 T (25 g) sugar  (100 cal)
1 t vanilla extract 
ground cinnamon (garnish)

In a medium saucepan, bring the rice, water, cinnamon stick, orange zest, and salt to a slow boil. Cook, with frequent stirring, until water is almost completely absorbed. Remove  zest, and stir in milk (reserving 1/2 cup), raisins, and sugar. Return to a gentle boil, and, with frequent stirring to prevent burning, cook for about 12 minutes until the pudding is quite thick. Remove cinnamon, cover, and let cool 30 minutes off heat. Stir in the reserved milk and the vanilla extract. Serve warm, dusted with cinnamon as a garnish. Serves 8. About 150 calories for a 4-ounce serving.

Walnut-Crusted Maple French Toast

Walnut-Crusted French Toast

Developed January, 2014. Delicious flavor, custardy interior, crisp exterior and more nuts!

1 egg
1/3 c half and half
2 t maple syrup
pinch of salt
2 slices hearty white bread (Arnold’s™ Country White is good)
4 t ground roasted walnuts, almonds, or pistachios
1 t vegetable oil
1 t butter

In a shallow bowl, beat the egg well, and stir in syrup, cream, and salt until well-mixed. Cut each slice in half. Heat the oil in a 10-inch non-stick skillet over medium heat until shimmering, then add the butter. When bubbling has stopped, soak each piece of bread thoroughly on both sides in the egg mixture, and add to the pan. After the bread has been added, spread a teaspoon of ground nuts on the top of each piece, and press with the back of fork so they will stick to the egg. Fry about 3 minutes until lightly browned and then lower heat, flip, and fry another 2 minutes until lightly toasted. Serves one or two. Easily doubled using a griddle or large skillet.

Asian Dipping Sauce II

Developed February, 2014. Complements steamed buns, dumplings, shu mei, pot stickers, and similar dim sum items.

1/4 c soy sauce (Kikkoman™ is good)
1/4 c water
1/4 t fish sauce
1 t sugar
1 t rice vinegar
1 t Chinese rice wine
1 t dark sesame oil

Pour ingredients through a funnel into a small bottle with a tight-fitting cap. Stir and shake well until sugar is dissolved and oil is incorporated. Store tightly covered in the refrigerator. Lasts many months. Shake well before use.

Red Bliss Potato Salad with Crispy Bacon

Developed January, 2014. Modified from an Emeril Lagasse recipe. Pairs nicely with kielbasa or roast pork.

1 lb red bliss potatoes, about 1-1/2 inches diameter
1/4 c olive oil
1/2 c red onion, short shreds
1/4 c red bell pepper, diced
1 T minced garlic
3 to 4 T red wine vinegar, to taste
3 slices toaster-oven bacon, chopped
salt and freshly ground black pepper
1/4 c chopped fresh parsley

Clean the potatoes, transfer to a saucepan, cover with water by 1 inch, add a tablespoon of salt and bring to a gentle boil. Cook until the potatoes are easily pierced by a paring knife, about 15 minutes. Drain and cool on a clean towel. While the potatoes are cooking, heat the olive oil in saute pan, add the pepper and onion and salt lightly. When softened and lightly colored, add the garlic and sauté another 30 seconds. Take off heat. When potatoes are cool enough to handle, quarter them and place in a serving bowl. Toss with the vegetables and oil, season to taste with vinegar, salt and pepper. Toss with the bacon and parsley. Serve warm.

Baked Oatmeal

Recorded January 4, 2014. Adapted by Laura from an online recipe. Prepared many times. A Family Favorite. Can be prepared the night before and reheated for breakfast.

1/3 c butter, melted and cooled
2 large eggs
3/4 c brown sugar
1-1/2 t baking powder
2 eating apples, cored, peeled, and coarsely chopped
1/3 c raisins
1/4 c pecans or walnuts, coarsely chopped
1-1/2 t vanilla
2 t cinnamon
1/4 t salt
2 c milk
3 c rolled oats

Preheat oven to 350 degrees F (177 C). In a large bowl, beat eggs well. Stir in the sugar, baking powder, vanilla, cinnamon, and salt. Whisk in the butter, then the milk, stir in the oats, followed by the fruits and nuts, mixing well after each addition. Spread the mixture in a well-greased 9x13 inch glass baking dish (1-1/2 liter), and bake for 35 to 45 minutes until set in the middle. Serve warm, topped with a plump pillow of low-fat vanilla yogurt or with warm cream or milk. Keeps well, tightly wrapped, in the refrigerator. Variation Substitute fresh blueberries for raisins, or fresh peaches for apples. Serves 8.

Chopped Chicken Liver

This dish has been prepared in DrDaddy’s family for four generations for special holidays. Use schmaltz (rendered chicken fat) to conform with Kosher law. This recipe was transcribed Jan 1, 2014 based on phone conversations with sister Phyllis Pliskow, describing how mother Dorothy Magid and grandmother Rose Raphael Samuels prepared it.

1 lb chicken livers, trimmed of membranes and fat, rinsed, and patted dry
7 c yellow onions, peeled, halved and sliced longitudinally through the poles
2 sticks butter (or 1 c rendered chicken fat)
5 hard-boiled eggs, shelled and cooled

Seasonings

Lawry’s™ Seasoned Salt
freshly-ground black pepper
granulated garlic
paprika

In a large skillet over medium heat melt 1 stick butter or 1/2 c schmaltz. Add 5 cups onions to the hot fat. Season well and slowly cook until nicely caramelized, about 1 hour. Set aside to cool. While the onions are caramelizing, in another skillet, melt the other stick of butter or schmaltz, add 2 cups of onions, and fry slowly until soft and lightly colored. Add the prepared livers, season well, and fry slowly until cooked but not hard. Discard the onions used to flavor the chicken livers. Set livers aside to cool. Set up a meat grinder, and process some of the caramelized onions through the grinder into a large bowl, then process some of the livers, and then an egg. Repeat until all the ingredients have been ground except reserve one egg for garnish. Fold the liver, onion, egg together gently, and correct the seasoning. Press flat and top with the reserved chopped egg as a garnish. Chill before serving with crackers or bread.

Nut Butter Sandwich on French Toast

 Created January 2, 2014. Another tasty way to eat more nuts.

1 oz peanut butter
1 oz ground toasted walnuts
1/2 T maple syrup
1 t vegetable oil
1 large slice Easy French Toast, cut in half

Add the peanut butter and walnuts to a small bowl, and soften in the microwave. Stir in the syrup, and heat until bubbling in the microwave, about 1 minute. Carefully set aside to cool; the filling will be hot. In a nonstick skillet, reheat the French toast in vegetable oil until crisp on both sides. Spread the nut mixture between the French toast slices. Serve with knife and fork. Serves one but is easily doubled.

Toaster Oven Roast Potatoes

Toaster Oven Roast Potatoes with Rosemary

Developed April 3, 2013. Good companion to pork and beef.

5 to 6 small russet or red skin potatoes
3 to 4 T olive oil
2 t coarse salt
1/2 t freshly ground black pepper
1/4 t granulated garlic

Put the potatoes in a small sauce pan, cover with an inch of cold water, add a teaspoon of salt and bring to a gentle boil. Slowly boil for 10 to 12 minutes, until the point of a sharp knife barely enters. Drain thoroughly and transfer to a kitchen towel to dry and cool. Preheat a toaster oven to 350 degrees F (177 C). When cool enough to handle, cut the potatoes lengthwise and, if russets, peel off the skins. Arrange in baking pan with the cut sides down. Drizzle on half the oil, season well with salt, pepper, and garlic. Turn each piece with tongs until well coated. Turn flat side down and roast for 15 minutes. Turn each piece, and return to the oven for another 10 to 15 minutes until nicely browned and tender on all sides. Serves 2 to 3. Variation: Include 2 teaspoons of finely minced fresh rosemary with the other seasonings.

Zesty Italian-Style Salad Dressing

Developed June, 2007. Similar to a popular bottled dressing, but homemade.

3 oz vegetable oil
1 T red wine vinegar
1 T apple cider vinegar
1 oz water
1/4 t minced garlic
1/4 t dry Italian herbs
1/4 t fresh ground pepper
1/2 t salt
1/4 t paprika
1 t dried minced onion
1/8 t dry mustard powder
1/8 t red pepper flakes

Combine all the ingredients except the oil in a 8 oz bottle or jar with a tight-fitting lid. Shake well to combine and let stand 5 minutes. Add the oil, and shake vigorously to combine before using. Store cold. Yields about 8 servings.

Easy French Toast

Recorded December 23, 2013. First prepared by Laura. No muss, no fuss, and delicious.

4 slices white bread (Arnold’s Country White™ is good)
2 eggs
1/4 c milk, half and half, or cream
1 t sugar
2 t brandy (optional)
1/8 t ground cinnamon
dash of ground nutmeg
1/2 t vanilla
pinch salt
2 T butter or oil

Beat the eggs well in a shallow bowl, and stir in the cream, sugar, vanilla, and spices until dissolved. Heat a non-stick 12-inch skillet or griddle to about 325 F. Add the butter.  Soak each slice of bread in egg batter on both sides until saturated, drain, and add to the hot butter or oil. Repeat for the remaining slices. Fry each slice about 3 minutes until lightly browned, turn over, and cook another 2 to 3 minutes. Top with a sprinkling of sugar, fruit preserves, or maple syrup. Serves two.

Fruit Smoothie

Prepared many times over the years. A Family Favorite. Makes a nourishing and tasty quick breakfast or a wholesome in-between-meals snack.

2 c low-fat vanilla yogurt
1 large very ripe banana cut into large pieces
1/3 lb (150 g) each fresh or fresh-frozen ripe pineapple, cantaloupe, and berries (strawberries, blueberries, cherries, or blackberries)
fruit juice to adjust thickness (apple cider or orange juice)
sugar to taste

Add the yogurt to the jar of a blender. Partly defrost each of the fruits by rinsing briefly under cold running water in a colander. Drain each fruit well and add with the banana pieces to the blender jar. Mix by hand with a spatula with the power off. Cover, blend with pulses at successively faster speeds, using the spatula to ensure thorough mixing. Finish by blending on top speed for 1 minute. The volume will increase as air is incorporated. Blend in fruit juice to adjust thickness for pouring. Taste for sweetness, blending in sugar in small amounts, aiming for a balance between sweet and tart.

Crispy Twice-Baked Pancakes Glazed in Maple Walnut Sauce

Developed December, 2013. This breakfast or brunch dish uses leftover pancakes filled with a nut butter between the cakes. This boosts the flavor and balances the carbohydrates with healthy fat and quality protein. Nut eaters live longer.

2 or 3 pancakes
1 T softened butter or low-fat margarine, divided
2 T nut butter (peanut, sunflower seeds, almond, tahini), divided
2 T maple syrup, divided
1 T ground roasted walnuts

Heat a non-stick griddle or large skillet over medium heat. When hot, add half the butter. When the foaming stops, add the pancakes. Spread the remainder of the butter on the top of the cakes. When the first side is hot and crisp, about 2 to 3 minutes, flip the cakes and crisp the second side. Remove to a plate. Add half the maple syrup and nuts to the hot griddle and return the cakes. Turn to coat. Place a cake on the plate, spread 1 tablespoon of nut butter, add another cake, and then the rest of the nut butter. Pour the remaining syrup over. Garnish with ground walnuts. Serves one.

Ingredient: Quick Mushroom Stock

Developed May, 2013. Porcini powder is sold on the internet or may be prepared from dry porcini mushrooms in a spice or coffee grinder. The commercial product costs less and is more uniform than the homemade version.

1 c water
1 T porcini powder
1/2 t onion powder
1/8 t garlic powder
1/2 t kosher salt
1/4 t sugar

Mix the ingredients together in a 1 pt microwavable container. Heat on high for a minute. Stir well. Return to microwave and bring to a boil, taking care not to boil over over. Stir. Let stand, covered for 15 minutes to mature. Keeps well. Yields about a cup.

Deviled Eggs

Developed April, 2008. Just another deviled egg recipe but when served at parties they go fast. A Family Favorite.

8 hard boiled eggs
approximately 1/3 c mayonnaise
1/4 t yellow mustard
1/8 t onion powder
1 t dill relish
1-1/2 tsp salt, divided
1/8 t hot pepper sauce
paprika, for garnish

To prepare the eggs, place them in a medium sauce pan, cover with cold water, and add a teaspoon of salt to prevent cracking of the shells. Heat over medium high until a slow boil, cover, and turn off heat. Let stand 18 minutes, drain, cool in cold tap water, carefully shell and chill the eggs. When cold, split the eggs lengthwise with a sharp knife. Remove yolks to a small bowl, and arrange the egg white halves on a platter. Crumble the yolks with a fork until fine, mix in the mayonnaise, and then add the other ingredients. Using two spoons, fill the egg whites with the yolk mixture, garnish with paprika, cover and chill. Yields 15 halves (the cook gets one 'for testing').

Chopped Liver

Prepared December 18, 2013. Reconstructed from memory of mother Dorothy’s dish, prepared for special holidays meals if meat was being eaten.

1 lb (450 g) chicken livers (or calves liver, cut into pieces)
1 large yellow onion, divided
3 T butter or rendered chicken fat (schmaltz), divided
2 to 3 hard-boiled eggs, finely chopped
2 T brandy (optional)
salt and pepper to taste

Prepare the livers by removing any bad spots, rinsing in five changes of cold tap water, and draining thoroughly. In a heavy 10-inch skillet over medium heat, melt 2 T butter or chicken fat until foaming stops. Coarsely chop the onion, reserving 2 T as raw and saute until lightly colored and soft, about 8 minutes, and set aside in a bowl. Heat the remaining fat in the skillet over medium heat, and add the livers in a single layer. Salt the livers as they cook. Cook about 3 minutes and turn them to cook another 2 to 3 minutes until they are thoroughly cooked but not hard and overcooked. Add the brandy and flambé it. Gently mix the livers with the onions and set aside to cool. On a chopping board with a large knife or in a wooden bowl, chop the liver-onion mixture in three batches and place in a serving bowl. Don’t be tempted to use a food processor. Mix in most of the chopped egg, finely mince the raw onion, and add it. Taste for salt and pepper. Garnish with the reserved egg, cover with plastic foil, and chill before serving. Present with an assortment of crackers and breads for guests to make their own canapés. Variation: Stuff celery ribs with chopped liver as an appetizer with crunch.

Steamed Chinese Meat Cake

Recorded from memory December 11, 2013. Not often encountered in Chinese restaurants in the US, steaming is widely used by home cooks in China. DrDaddy first prepared this dish in Seattle in 1968, following a simple cookbook, now lost. Reminder: save and dry the skin from your next tangerine.

1 lb pork shoulder
small can water chestnuts, rinsed and chopped
1 T dry tangerine skin, soaked, pith removed, and finely chopped
1/4 c chopped pickled vegetable (cabbage, mustard, salt turnip, or the like)
1 t garlic, minced
2 T corn starch
2 T soy sauce
1 t dark sesame oil

Cut meat into large cubes and freeze 30 minutes. With a heavy cleaver on a cutting board or with a food processor chop the meat until it is coarsely but completely minced. Put meat in a shallow bowl, and mix in the other ingredients, and press into a compact cake that fills the bottom of the bowl. Cut down with a knife to form six wedge-shaped slices to make it easier to serve. Place the bowl in a steamer for 20 to 30 minutes until done. Use a pot with a steamer insert or a bamboo steamer in a wok. Cut into serving pieces and top each serving with pan juice. Serves six as part of a Chinese meal.

Batter Fried Smelt

Batter-Fried Smelt on Newsprint

Prepared December 10, 2013. DrDaddy fondly recalls frying up an abundance of smelt that crowded Michigan rivers in the spring spawn. No limit on the catch. This fileting, breading, and frying method yields a product similar to tempura-fried fish.

1/2 lb fresh dressed smelt (about six)
3/4 c all-purpose flour (a low-protein flour such as White Lily® is preferred)
1 egg
1/4 c milk
2 T kosher salt, divided
vegetable oil for frying

Carefully clean each fish under cold running water, and soak in a brine of 1 T kosher salt in a quart of cold water for 15 minutes. To debone the fish, beginning from the tail end, work your thumbs on both sides under the spine, working forward to free it from the fish. Heat a 1/4 inch (6 mm) of oil in a heavy 10-inch (25 cm) skillet over medium high to 380 degrees F (195 C). Beat the egg in a small bowl and stir in the milk. Put the flour and 1 T salt in a 1 gallon (4 liter) plastic bag, and dredge three fish in the flour, then in the egg wash, back into the flour, and then into hot oil, skin side down. Fry about two minutes until lightly browned and turn to cook the other side, also about 2 minutes. Remove to newsprint, brown paper, or paper towels to drain. Salt lightly at once. Repeat for the second batch adding oil as needed and preheating as before. Serves two. Add quick home fries and turnip greens to make a complete meal.

Cranberry, Apricot & Raisin Chutney

Developed by Laura for Thanksgiving, 2013. Perfect condiment for rich meats. 

2 12-oz packages of fresh cranberries, washed and sorted
2 T extra-virgin olive oil
1 medium white onion, finely chopped
1 small shallot, finely chopped
1 c dried apricots, finely chopped
1 c golden raisins
I c orange juice
1 c water
1 c dark brown sugar
1/2 c granulated sugar
1 t salt
1/2 to 1 t crushed red pepper flakes
1/2 to 1 t chili powder
2 T grated orange zest

Saute onion and shallot in olive oil in a sauce pan until translucent. Stir in orange juice, water, the sugars, and salt. Heat until sugar is dissolved. Add cranberries, apricots and raisins to the pan and bring to a slow boil, stirring constantly as mixture thickens. Remove from heat, stir in orange zest, and spices to taste. Chill before serving. Keeps well covered in the refrigerator.