Quick and Easy Filling for Cheese Blintzes

Blintzes are thin pancakes or crêpes filled with a savory or sweet mixture, folded, and then slowly fried in butter or another fat. Cheese mixtures are popular, but often call for a dry, fresh cheese called 'farmer cheese' that is often unavailable in local stores. This recipe, which takes only a few minutes to make, relies instead on the widely available product, large-curd cottage cheese.

3-1/2 oz (100 g) large-curd cottage cheese (cream style)
1/4 t salt
1/8 t pepper
1 t sugar

Place a small, wire-mesh strainer over a small bowl. Add the cottage cheese, and with the back of a spoon, press the cheese through the strainer, stopping to scrape the cheese from the backside of the strainer into the bowl. Continue to press the cheese through until not much remains. Add this remainder and the seasonings to the bowl and stir until smoothly combined. Fills two pancakes. Variation: Top each serving with fresh berry sauce.

Quick and Easy Crab-Spinach Crêpe

Developed January, 2016. A dish for a special brunch that comes together quickly using commercial crab, spinach, and Hollandaise. The pancakes are a snap to make and can be kept for days in the refrigerator or months in the freezer.

100 g cooked crab meat
150 g frozen creamed spinach
4 crêpes
1 T butter
1/2 t Old Bay seasoning
2 T seafood or chicken stock
4 t prepared Hollandaise sauce (Trader Joe)

In a small skillet, melt the butter over medium-low heat. Add the Old Bay, and after 30 seconds, the crab and the stock. Warm through gently, and set aside in a bowl. Heat the spinach in the microwave. Place a crepe on a plate, arrange a quarter of the crab in the center, spoon on a quarter of the spinach, top with a teaspoon of Hollandaise sauce, and fold over by thirds. Present seam side down. Makes four crêpes.

Huevo Ranchero Rápidamente al Vapor (Steamed Rancher-Style Egg Pronto!)

Huevo Ranchero with Flour Tortilla

Developed Jan 4, 2016. Makes one serving in about 8 minutes cooking time.

60 g (2 oz) prepared tomato salsa (medium)
1 large egg
cooking spray
1 green onion, thinly sliced 

1 flour or corn tortilla

Prepare a steamer and bring to a boil. Treat a 250 ml (8 oz) glass bowl with cooking spray. Add the salsa, and place in steamer. After four minutes, remove the cover carefully, make a depression in the hot salsa, and crack the egg into the hollow, taking care to keep the yolk intact. Sprinkle on the onions, replace the cover, and steam for four to six minutes more, until the egg is poached. Remove and let stand loosely covered for a few minutes to cool and finish cooking. Loosen the food around the edge with a spoon and slide the serving onto to a small plate, paired with the tortilla, briefly steamed and folded. Serves one. Variation: Substitute a tablespoon of grated cheese such as queso cotija, parmesan, or sharp cheddar for the green onion.

Improvised Steamer for Plates and Shallow Bowls

Folding Steamer Basket with Handle Removed

Recorded January, 2016. Used for decades in our kitchen to prepare dim sum appetizers, fish, seafood, meat, vegetables, hard-cooked eggs, and even huevos rancheros. Steaming offers many advantages: Hands off cooking, no risk of drying out or burning the food, energy efficiency, retains juices and nutrients. Bowl lifters are available online for a modest sum. They make handling hot plates much safer and secure. 

10 inch sauté pan with tight-fitting cover
Stainless Steel Collapsible Steamer Basket (available online or in specialty stores)
water

Add water to a depth of 2 cm (3/4 inch), remove handle from basket, spread open in the pan, and cover. Bring to a rapid boil over high heat. Carefully place a plate or shallow bowl with food on it, and replace the cover. Lower heat to medium to maintain good steaming. Most dishes require 8 or more minutes. To safely remove a dish, lift the cover toward you so steam will vent away from the cook, and set aside. Using a spatula, tongs, or bowl lifter, carefully remove the plate or bowl and serve.

Chinese Noodle Soup with Pork Balls and Napa Cabbage

Prepared December, 2015. Pork, beef, and fish balls are popular to serve as appetizers or to add to soups. They are sold frozen in specialty Chinese food outlets, and make it easy to add flavor and protein to a dish. 

1 qt (1 L) water
4 oz (115 g) frozen stuffed pork balls
1 t (5 ml) fish sauce
1 T (15 ml) soy sauce
1 t (5 ml) sugar
1/2 t (2.5 ml) salt
1 t (5 ml) sesame oil
1 t (5 ml) grated fresh ginger root

6 oz (175 g) Napa cabbage, cut into 1 inch pieces

3-1/2 oz (100 g) dry Chinese wheat noodles

Bring water, frozen pork balls, and seasonings to a slow boil in a 3-quart saucepan. Cover, adjust heat to a fast simmer, and cook 10 minutes. Remove the pork balls to a plate to cool briefly. Cut each ball into thick slices, return to the pot, along with the cabbage, and return to a fast simmer. Cook 10 minutes with occasional stirring, and add the dry noodles. Cook five minutes more. Serves four as a first course in a Chinese meal, or two for a hearty meal. Variations: Omit meat balls. Substitute fish balls for the pork balls. Use bok choy rather than Napa cabbage.

Hint: Fewer Crumbs When Making Bread Stuffing

DrDaddy's usual method for making bread stuffing for poultry is to arrange the bread slices on a sheet pan, and to toast the bread in a  hot oven (425 degrees F, 220 C) until the top is browned, and then to invert each slice, and return the pan to the oven to brown the other side. When cool, to stack a few slices, cut off the crusts, and then dice the remainder. This method produces copious bread crumbs that are often discarded, which wastes food.

An alternative method that minimizes waste is to trim and dice the bread when it is fresh. Then, place the cubes in a shallow roasting pan, and brown them in a hot oven for five minutes, tossing with tongs or a spoon, and returning to oven to complete baking.

French Dip Beef Sandwiches

Recorded December, 2015. Prepared many times over the years. A Family Favorite. Easy, fast, and satisfying. Trimming the bread leaves more room for filling and reduces calories from carbohydrates.

6 oz mushrooms, thinly sliced
1 t minced garlic
2 T olive oil
1/2 t salt

Jus (see Recipe)

1 lb loaf artisanal French bread
12 oz thinly-sliced deli roast beef, rewarmed in the jus 

Sauté the mushrooms in olive oil until they are browned, stir in the garlic and salt, and cook a few minutes more. Re-heat the beef slices in the warm jus. Crisp the loaf in moist 350 degree F (180 C) oven for six minutes. Slice the loaf into four sections, and then each section lengthwise. Remove V-shaped pieces from top and bottom and set aside for another purpose. Spoon a quarter of the sauteed mushrooms into the bottom half, pile on a quarter of the warm beef, and top the sandwich. Press down and slice in half on the diagonal. Plate with a bowl of jus for dipping. Variation: Substitute sauteed onions for the mushrooms.

Jus for French Dip Beef Sandwiches

Developed December, 2015. Beef, tomato paste, and mushroom powder all contribute beefy flavor to this jus. A robust sandwich piled high with deli roast beef on crusty French bread makes a quick, satisfying economical meal.

1 oz deli roast beef, finely minced
2 t vegetable oil
1 T tomato paste
1/2 c dry red wine
1/2 t minced garlic
2 c hot water
3 T beef base (Better Than Bouillon™ Reduced Sodium is good)
1 t sugar
1/2 t salt
1 T porcini mushroom powder (purchased online or prepared from dry porcini)
2 T tapioca or corn starch dispersed in 2 T of water

In a two-quart saucepan, heat the oil to a shimmer and add the minced beef. Sauté until well browned. Stir in the tomato paste, and after a minute, add the garlic, and 30 seconds later, stir in the wine. Boil until half the liquid is lost. Stir in the hot water, beef base, sugar, salt and porcini powder. Cover and simmer 15 minutes, with occasional stirring. Stir in the starch suspension, and stir until thickened. Rewarm the beef slices in the hot jus before loading the sandwiches. Serves 4. 
Suggested sides: cabbage salad or freshly pickled onion-cucumber salad.

Candied Sweet Potatoes

Recorded Fall, 2015. Family recipe used for decades. Baking in the skin rather than boiling keeps out water and concentrates the flavor and sugars, and is more easily controlled.

3 large sweet potatoes
3 T (50 g) butter
1/4 c (50 ml)  brown sugar
1/4 c (50 ml) water
2 t (10 ml) lemon juice
1 t (5 ml) ground cinnamon
salt and pepper
1/2 c (125 ml) walnut pieces

Choose sweet potatoes that are straight and uniform in width. Prick potatoes all over with a fork to release steam and microwave on high (@1250 W) until just soft, about 12 minutes, but do it in steps since they cook quickly toward the end. They will emit steam and juice when done, but don’t overcook. Texture should be soft but not mushy. Alternatively, bake the potatoes directly on the rack at 325 degrees F (165 C). When cool, peel off the skins, slice lengthwise and then into 3/4 inch thick (~2 cm) half-rounds. Heat the butter, sugar, and water in a medium non-stick skillet, stirring to form a syrup. Arrange the potato slices in the hot syrup, add the cinnamon, nuts and lemon juice and cook slowly uncovered, until tender, about 30 minutes, replacing water as it’s lost. Cover and keep warm until serving. Serves 6 to 8.

Marinade for Turkey Burritos

Developed November, 2015. Another way to use leftover roast turkey is to make turkey burritos. This marinade adds both moistness and ethnic flavor to the turkey meat. 

1 c water

1 t chicken base (Better Than Bouillon™ Reduced Sodium Chicken Base is good)

1/2 t sugar

1/2 t salt

1 t cumin

1/4 t garlic powder

1/4 t chili powder

Heat ingredients to a fast simmer in a small saucepan for a few minutes with stirring. Cover and cool until just warm. Add up to 10 ounces (300 g) sliced or shredded roast turkey meat to marinate for 15 minutes. Drain and use for burritos. After use, the meat-flavored marinade can be thickened with corn starch for use as a gravy, e.g., over rice or potatoes. Variation: Subsitute roast chicken breast meat.

Hint: Shock the Grounds to Make Better Coffee

Chemex Brewer (Public Domain)

Recorded December 9, 2015. About 50 years ago, DrDaddy and MrsDaddy brewed their morning coffee using a Chemex brewer. This brewer joins a filter holder and a flask into a single piece of Pyrex, with a collar of maple lashed at the neck with a genuine rawhide lace. Both 'green' and cool. Took paper filters, like in the lab. The recipe that was advocated for this manual drip system was to first 'shock' the dry grounds with very hot water and then, after a delay, continue to add hot water to the funnel as the brew passed through the bed of coffee grounds. The method produced a very good product, especially using whole beans purchased at the newly-opened roaster, across the street from the Pike Place Market. We were among the very first customers at Starbucks and we had our own blend. The method is easy to apply using an automatic drip coffeemaker and a microwave.

33 oz (1 L) spring water
6 T ground coffee, drip grind

Measure the water into the carafe. Pour about 6 ounces (ca 1.5 dl) of that into a microwave-safe vessel, such as a plastic measuring cup, and heat to boiling. Transfer the remaining water to the coffeemaker, and after 30 seconds, start the brewing.

Ranch Dressing

Recorded December 8, 2015. This recipe represents the simple one first used at a dude ranch outside Santa Barbara, California. Guests loved it. In time, the operators made it available commercially.

1/2 c (125 g) buttermilk
1/2 c (125 g) mayonnaise
1/4 t (2 ml) ground black pepper
1/4 t (2 ml) celery seed
1/4 t (2 ml) salt
1/8 t (1 ml) granulated garlic
1/8 t (1 ml) onion powder
fat pinch of dry thyme

Add the first two ingredients by weight or volume into a clean container with a tight-fitting lid. Add the others, by volume. Mix well. Hold for an hour before using to let flavors mature. Yields one cup. Easily doubled. Store cold.

Chinese Lion's Head Soup

Developed November, 2015 from an online recipe. Simple, fast, cheap, and so satisfying on a chilly night. Plump, flavorsome meat balls simmer in a light cabbage stock along with rice noodle squares. A one-pot supper ready in about 45 minutes.

Meatballs

1 lb (450 g) ground pork
1 large egg
2 T (30 ml) cornstarch
2 t (10 ml) dark sesame oil
1 T (15 ml) finely-minced fresh ginger root
1 t (5 ml) finely-minced garlic
1 t (5 ml) fish sauce
2 t (10 ml) salt
1 green onion, finely chopped

Soup

3 T (50 ml) vegetable oil
1-1/2 lb (700 g) napa cabbage
2 t (5 ml) ground mustard
4 T (60 ml) low-salt chicken concentrate (Better Than Bouillon™ is good) 
6 c (1.5 L) hot water
1 T (15 ml) soy sauce
4 oz (115 g) rice noodle squares, soaked in hot water until softened
2 t (10 ml) dark sesame oil
2 green onions, sliced across

Mix the meatball ingredients in a bowl using a wooden spoon in one direction until smooth and sticky. Chill for 30 minutes to firm up the meat mixture. Separate the cabbage into leaves, trim off tough bottoms, cut in half lengthwise and then across yielding eight pieces. Place noodles in a bowl, cover with hot tap water, and drain after 15 minutes. Heat the vegetable oil in a heavy six-quart saucepan on medium-high. When the oil shimmers, add the cabbage, stirring frequently, until cabbage is softened but not browned, about five minutes.  Add the hot water, the chicken concentrate, mustard powder, and soy sauce. Bring to a boil, then lower the heat to a fast simmer. Using a spoon and wet hands gently form 1 inch balls and drop them into the boiling soup, one by one. After adding the last ball, cover and simmer for five minutes. Stir in the drained rice noodles, replace cover and continue gentle cooking for another five minutes. Add salt according to taste, garnish with green onion, and drizzle on a little sesame oil. Serves four generously.

Ingredient: Vegetable Stock

Just as a rich chicken or veal stock forms the basis of many dishes in kitchens that use meats, a versatile vegetable stock does the same in the vegetarian kitchen. This recipe, which comprises about 40% vegetables initially, yields plenty of savory vegan stock for soups, broths, stews, gravies, and pan sauces. Developed Fall, 2015 from earlier experience with sauces and stocks.

6 qt (6 l) water
1 lb carrots, scrubbed and cut into large chunks
1 lb onions, skins on, trimmed and quartered
1/2 lb celery with leaves, coarsely chopped
1/4 lb mushrooms, cleaned, trimmed, and chopped
1/4 lb green cabbage, coarsely chopped
2 oz parsley sprigs
3 garlic cloves, crushed
10 black peppercorns
2 bay leaves

In a large pot set over high heat, add the water, vegetables, and seasonings. Cover and bring to a gentle boil. Uncover and adjust the heat to produce a fast simmer. Cook for about 45 minutes until all is very tender and cooked through. Cover and let cool. Pour through a fine strainer into a pot, but do not press on the residue. Discard the solids. Refrigerate stock up to a week or freeze in convenient portions in plastic zip-lock bags.

Oyster Mushroom Filling (for Crêpes or Omelets)

Crêpes Filled and Topped with Oyster Mushroom

A savory filling for crepes or omelets that exploits the tender flesh and mild flavor of oyster mushrooms. Easy and fast, a breakfast, brunch or supper entree in less than 30 minutes.

3-1/2 oz (100 g) oyster mushroom
2 oz (60 g) shallot, finely chopped
1 T (15 ml) olive oil
1 T (15 ml) butter
1/2 t (3 ml) minced garlic
1 sprig thyme
2  t (10 ml) porcini powder (optional)
1 T (15 ml) dry sherry
2 t (10 ml) all-purpose flour
1/2 c (125 ml) half and half or light cream
2 t (10 ml) lemon juice 
salt and white pepper

Cut away the tough root from each mushroom cluster, separate into 'leaves' and chop coarsely. Heat the oil and butter in a small non-stick skillet over medium. Add the shallots and a pinch of salt, cook gently for a few minutes, add the mushrooms and the thyme, salt lightly, cover, and continue cooking gently until the shallots are soft and translucent. Discard the thyme, add the garlic and porcini powder, and heat until fragrant. Add the sherry and cook until it has mostly evaporated. Stir in the flour and cook for a minute. Stir in the cream, raise the heat to a slow boil, and cook until the mixture thickens. Off heat, stir in the lemon juice, and season to taste. Fills two or three omelets, or six to eight crêpes.

Ingredient: Using Steam to Hard Cook Eggs

Cooking eggs with steam rather than boiling water offers many advantages. It's faster, more reliable, more energy efficient, and versatile. Steaming works as well for one egg or many. By starting cold, eggs rarely crack open. Even very fresh eggs peel easily. Developed Summer, 2015.

eggs
steamer basket
ice bath

Arrange a steamer basket, with the central handle removed, in a large sauté pan with a tight fitting lid. Add water to a depth of 3/4 inch (2 cm), place raw eggs in the basket, cover, and bring to a rapid boil. Reduce the heat to medium and steam 14 minutes. With tongs, remove each egg to an ice-cold bath, adding ice as necessary. After 1 minute, gently crack the egg shells all over. This will let water seep in between the shell and the egg. Return to the cold bath for 15 minutes to firm up. Under running water, lift away the shells, dry the eggs, and store cold, covered. Perfect for a quick nourishing snack or for egg salad.

Chinese-Style Cabbage Soup with Rice Noodles

Developed Spring-Summer, 2015. Quick, light nourishment providing hydration, savory cabbage, and carbohydrates from slippery rice noodles. 
Stock

1 qt (1 L) water
5 oz (150 g) napa cabbage, cut into 1 inch pieces
2 T (30 g) chicken base (Better Than Bouillon Organic Reduced Salt™ is good)
2 t salt

Seasonings

1 t sugar
1 T soy sauce (Kikkoman™ is good)
1 t Chinese rice wine
1 t fish sauce
1 t dark sesame oil

4 oz rice noodles, soaked 1/2 hour in cold water, and drained
Garnish

shreds of cooked chicken, pork, lamb, or beef
bean sprouts
sweet basil leaves

Bring the water, base, and salt to a boil in a three-quart covered saucepan. Add the cabbage and seasonings, reduce to a fast simmer, and cover. Cook until the cabbage is almost done. Add the noodles and simmer until tender, about 10 minutes. Ladle into bowls and offer garnishes. Variation: add prepared fish balls or pork balls when five minutes remain.

Poached Chicken

Adapted from Julia Child's original recipe (Mastering the Art of French Cooking, Volume II). An easy one-pot supper that is light but satisfying, a family favorite for more than 40 years. 

4 lb fryer, cut up, or breasts with attached ribs plus bone-in thighs
3 T butter
4 large carrots, peeled and cut into large diagonal pieces
1 large white onion, cut through poles into large wedges
3 ribs celery, cut into large diagonal pieces
1 leek, cleaned of soil and sliced across
2 c chicken stock
1 c dry white wine
1 t dry tarragon
salt and pepper

Skin chicken parts and trim away all visible fat. Heat a large heavy pot over medium, and add the butter. When sizzling stops, stir in the vegetables, and saute for five minutes. Add chicken, cover, and turn off heat for 5 minutes. Add stock, wine, and tarragon. Return to a simmer for 45 minutes. Season to taste with salt and pepper. Serve over steamed white rice in a deep bowl, along with the vegetables and broth. Serves four as a main course.

Hint: Keeping French bread fresh and [almost] ready to serve

Crusty French loaves such as baguettes add substantial flavor and nourishment to a meal but rapidly go stale. Freezing the whole loaf will preserve much of its freshness but is slow to defrost, which delays its use. A useful workaround is to divide the loaf into serving-size pieces (2 to 4 ounces), return them to plastic bag it was sold in – if suitable, and freeze. If the bag is perforated or made from paper, use a new plastic freezer bag instead. When it's time for a yeasty, crusty side to soup, salad, or spread, just take one and freeze the rest. Defrosts in less than 30 seconds in the µwave. Don't forget to mist and cover before microwaving bread.

Hint: Grating Hard Cheese

Grating a hard cheese such as Parmesan or gruyere for a quiche or similar dish that calls for a goodly amount of cheese can be tiring. To make the task less fatiguing, rotate the box grater so that it lies flat on the work surface with the handle facing you. Grip the handle with one hand and push the cheese away from you and down on the grater. Thus, instead of having to press the block of cheese firmly sideways against the grater, force is applied downwards and away, a much easier task, since it employs more and larger muscles.