Honey From Rock

Potato and Cheese Pierogi and Book Review

2012-01-26T09:50:00.003-10:00

Since being asked by Rachel of The Crispy Cook to read and review this fictionalized biography of the author's grandmother, Anna, Heart of a Peasant, by Carol Marie Davis, I've come to think I may have the heart of a peasant as well. Certainly if cultivating herbs, fruits and the odd vegetable, making wine, sauerkraut, bread, jams, etc. are a criteria. Peasants rule!

I love reading books like this one, evocative of a life and time so removed from my own, yet which reveal the relatedness of our human experience, across the generations and borders.

Though a trip through Russia on the Trans-Siberian Railway is only a dream, I do have one Russian travel story, with food involved, which this book brought to mind. Years ago, on one of those dual purpose cargo vessels with passenger accommodation, Bob and I journeyed from Japan to Hong Kong. The ship was Russian and so were the meals, which I remember as being excellent. Our table mates were an Italian B grade movie producer and his Japanese girlfriend, but that's another story. I will say she was not all that thrilled with the food, and he kept asking for more bread, which was actually quite good. Baked on board. That being another era, the entertainment consisted of propaganda movies, which we considered moderately interesting. Ah, memories.

But back to the book; short, but descriptive and well-written, it is the tale of a hard life, adventure, and of a brave and indomitable spirit. I especially enjoyed the story of Anna's escape from servitude to traveling with gypsies, eventually making her own way to America. Davis has done her research and is able to clearly evoke the culture and landscape of peasant life in Byelorussia just before and after the turn of the century, as well as immigrant times in depression era New York. She has also provided us food lovers with some of her grandmother's favorite traditional Russian recipes at the end.

I had only ever heard of pierogi, wondering how they tasted, how difficult to prepare, so was delighted by the excuse to make up a batch from her recipe. We had Jook to celebrate Chinese New Years and I wanted something to serve alongside that traditional rice and chicken congee. Potato Cheese Pierogi with melted Parsley Butter, and Sauerkraut with some Orange Bell Peppers were the perfect accompaniments. My grandson reported to his mother that he had tasted Russian ravioli. Well, sort of chubby ravioli.

Potato and Cheese Pierogi

From Anna Heart of a Peasant by Carol Marie Davis

Pierogi Dough
2 cups sour cream
4 1/2 cups flour
2 eggs
2 teaspoons salt
2 tablespoons vegetable oil
butter, melted for serving (I used parsley butter)

Mix the dough ingredients together in a large bowl (I cut the recipe in half and there was still enough for about 5-6 people, so I froze half the filled pierogis for later). Knead into a soft, pliable dough; cut in half and let rest, covered, for 10 minutes.

Filling ingredients
1 1/2 lb. of potatoes, peeled (I used left-over mashed potatoes)
2 tablespoons of butter
1/2 lb. Farmer's cheese (I used cheddar)
4 tablespoons milk
salt and pepper to taste

Boil the peeled potatoes, drain and mash with butter and milk. Add cheese and season with salt and pepper. Set aside to cool. (If you are using left-over mashed potatoes no need to add the butter and milk.)

Roll out each half into a thin circle. Using a drinking glass, cut the dough into rounds and fill them, 1 tablespoon of filling (I got about a heaping teaspoonful in them, I guess it depends on how large your circles are) in the center of each. Fold over to form a half-moon shape and press edges together with fingers. Be sure the edges are sealed well to prevent the filling from running out.

Cook in boiling salted water for about 8-10 minutes, stirring gently with a wooden spoon to separate them. Pierogies will be ready when you see them puff up. Drain and place on a dish. Serve warm with melted butter or sauteed sliced onions. I drizzled over some parsley butter we had on hand and it made a delightful color and herbal taste contrast. These were just delicious, and now on my list of treats to repeat. I'm already thinking of variations possible.

I thoroughly enjoyed reading it and would highly recommend this delightful book. What a wonderful opportunity to understand a bit more of the life and times of those who went before us.

Lasagna Cacciatora for Cook the Books Club

2012-01-21T10:44:00.012-10:00

John and Matt Thorne's Outlaw Cook was our Cook the Books Club selection for this month, chosen and hosted by Rachel, The Crispy Cook. It is a delightful, thought provoking read about food, and continues to be as I poke back and forth among the chapters. The book is a collection of essays and book reviews, some of which have appeared in magazines or in the authors' own food letter, Simple Cooking, gathered about the general premise that recipes and so-called laws about preparing food are meant to be questioned, tested, played with, broken and re-arranged to suit ourselves. We can all be outlaw cooks in other words.

There is so much here to inspire, encourage and challenge all of us who love to cook and to eat good food. I was hard-pressed to narrow down any one thing as my inspired food offering. Just for example, his chapters on bread, the leavens, the ovens and baking caused me to re-think our failure with an outdoor masonry oven. Perhaps it was not the fault of the oven's construction?? If he can say:

The bread oven, however, proved to be a teacher out of my worst nightmares. It made immediate, huge demands on my small understanding. It not only refused to tolerate mistakes but cruelly punished them with burns and ruined bread. It expected me to know everything and explained nothing.

Who am I to give up so easily? Moss is growing in there now.

We will be re-firing that pile of stones, of money, perhaps not wasted, once more. After all, I have my 200+ year old French sourdough starter, still going after all these years. An appointment needs to be made, since this is a project requiring good weather, dough started the night before, the oven fired properly this time, and so on and on. Today would have been perfect, however as a storm was predicted, I put the leaven in the fridge, and am now looking out at a beautiful day.

For days like this, a Bread Cloche has been ordered, which Thorne discusses as an alternative, second-best to baking in a masonry wood-fired oven. I am looking forward to that. As we have a wood-fired sauna, I am familiar with getting fires going. Not always a piece of cake, but out in an exposed situation with wind, a challenge.. My grandson was in charge of the last oven firing. I know, but he likes to set fires, and we decided to put that energy to constructive use.

The treatise on Garlic Soup was enticing, something definitely to give a try. And there was Meatball Metaphysics, (love that title) with recipes. Also encouraging was the chapter, On Not Being a Good Cook, since I do not consider myself a good cook. As the experiments I try are often not wholly successful, it was easy to find myself in total agreement with his comment that, "you don't have to be a good cook, or even aspire to be one, to be an interested cook." And I am, though my culinary range orbits more frequently around making fruit wines, pickles, preserves, cacao processing - finding the best ways to prepare, and discovering the many uses for what is growing around me. There was so much in the book that I agree with, as: "this is a sharing and not a performance....There's a lot more to cooking than being good at it." And:

"For what delights me about cooking is not getting things right but the simple pleasure of getting to know them in the first place. Today, on my daily visit to market, I came across a cabbage - an ordinary plain green one - but one so small and round and appetizingly demure that I had to immediately seize it up."

Yes, I can relate to that. I found this Broccoli Romanesco recently in the market, was considering its beauty and fractals, picked it up in total admiration, just wanting to take it home and find the best way to let it shine. I couldn't stand the thought of cutting that piece of art up, so drizzled it with olive oil, sprinkled on some sea salt and just steamed and served it whole. As things turned out, that was perfect.

I enjoyed the essay chapter, Acetaria, in which he discusses the food of Italy prior to the coming of the tomato. In the past few years I had wondered about that, sympathizing with mystery writer, Camilleri's Inspector Montalbano as he would grumble about the ubiquitous red sauce, everywhere prevalent now in Italian cooking. I decided to do without a recipe for our signature dish, to use methods rather, and what was on hand to create in an Italian style (without a tomato).

What I wanted was pasta, cut in the fast and easy fazzoletti shapes (face towels), combined with 2 left-over chicken thighs which had been roasted with lots of garlic, the drippings (after lifting off the fat),some mushrooms and about 1/2 cup of white wine left from a bottle of my Carambola.

This was an egg pasta, basically 3 smallish eggs to 1 3/4 cups flour, salt and a few teaspoons of olive oil.

While the pasta water came to a boil, I sauteed mushrooms in a bit of that chicken fat, then added in the wine, simmered to reduce it, added minced parsley, thyme, chopped chicken meat and cream. Finally, the pasta was laid out on my serving dish, ladled with sauce, sprinkled on basil slices and pecorino Romano in three layers. It wasn't at all neatly done, but there you have it.

Quite delicious, served with a side of fresh steamed spinach, drizzled with a bit of olive oil and a grating of nutmeg. This turned out to be even better than expected. I love it when that happens. The only thing I would correct, as usual, would be to roll the pasta even thinner. I think cutting the original ball in half, and doing each portion separately would make that easier. Altogether this Cook the Books Club selection has been totally worthwhile, informative and fun.

Spicy Carnitas and Black Bean Tamales

2012-01-14T01:11:00.010-10:00

I have long harbored a secret desire to make authentic tamales. Not exactly sure what has stopped me before now, but given an assignment, I was more than happy to rise to the occasion. Maranda of Jolts & Jollies was our January 2012 Daring Cooks hostess with the mostess! Maranda challenged us to make traditional Mexican Tamales as our first challenge of the year!

The initial thing is to soak your corn husks covered with water, 3 hours or overnight. Luckily our Natural Foods Market carries them, so no problems there. Lard however was another issue. I'm not into buying pork or pig by-products that come from inhumane animal factories. Since no decent lard (almost sounds like an oxymoron doesn't it?) was locally available, I decided to use duck plus bacon fat, both of which were on hand, and thinking that a bit of duck flavor wouldn't hurt. Actually, the only thing I wasn't that totally happy with. It goes into the tamale dough along with some broth or water and masa harina (or corn flour - which is what I had, and they turned out super).

You pat a few tablespoons of that dough into a rectangle on a moistened corn husk, then add a bit of filling, roll and tie, now repeat. Then you steam all your completed tamales an hour or so. That's it. The directions we were given went into way more detail, with pictures along the path, making it very easy to understand. Check the link above for the whole shebang.

I'll just give the tamale filling recipe I came up with here, as it differs from what examples we were given. For carnitas (or pulled pork) I like to buy about a 3 lb. pork loin or boneless shoulder, cut it into 1 1/2 " cubes, and put into a wide heavy-bottomed pan. Add water just to cover the meat, salt, 2 tablespoons lime juice, garlic, maybe a bay leaf, then bring to a simmer. Cover the pan and cook nice and easy for about 1 1/2 hours. You could also do it in the oven at low heat. Remove lid and turn up the heat so the liquid will boil away. When the meat begins to sizzle, turn down the heat and fry gently until golden. Remove from pot and allow the excess fat to drain off before shredding. You can serve some up immediately (fabulous for tacos) and freezer bag the rest into dinner size portions. Great to have on hand.

Spicy Carnitas and Black Beans Tamale Filling

1 cup shredded pork
1/2 onion, minced
2 tablespoons olive oil
2 cloves garlic, minced
2 ancho peppers
1 tablespoon fresh Mexican oregano
1 teaspoon salt
1/2 teaspoon cumin
1/2 cup black beans
1/2 cup cilantro, minced
fresh ground black pepper

Remove stems and seeds from the peppers. Rinse and put in a pan with water to cover. Bring to a boil over medium high heat. Remove from heat, cover and soak for 30 minutes.

Meanwhile, saute the onion and garlic in the oil until softened and translucent. Add in the salt and pepper. Drain the peppers, reserving some of the soaking water and place in a blender or food processor. Add 1/2 the beans, the oregano.and some chili water. Process until smooth. Add to the meat and stir in the cilantro. Now taste test. See if it needs more salt or pepper. Now you are ready to stuff those tamales.

So yummy, I will definitely be making more tamales in the future. More and more. I served them with some enchilada sauce and a slaw of cabbage, orange bell pepper and avocado. Be sure to to go over to the Daring Cooks link and see what everyone did, as well as get full detailed tamale directions and other options for filling.

White Bean and Tuscan Kale Soup with Chestnuts

2012-01-08T13:39:00.007-10:00

When I've just stashed batches of newly minted chicken stock, we're ready and running in the soup department. They're burning holes in my pockets, so to speak. So, I riffle through a cookbook or two to see what will appeal. This one had cannellini beans, kale, pancetta and chestnuts, a winter comfort meal if I ever heard one. Especially since there was a package of roasted peeled chestnuts lurking from Thanksgiving. Besides, having read Amateur Gourmet's kale salad recipe, and wanting to try that, kale was on my shopping list. Two things to do with a largeish bunch of kale.

Simona with macadamia nuts from our tree

Yes folks, even in Hawaii we do have winter, albeit wtih sun, blue skies and a bright orange flowering African Tulip outside. It can be chilly, especially in the mornings. Fellow blogger, Simona came to visit and can attest to that. We don't get many food bloggers stopping by here on The Big Island, so it was lovely to meet her and her husband.

The soup does call for pancetta, but you can certainly use bacon, as I did, or go without and use a mushroom stock to make this totally vegetarian. It was so yummy, we almost polished off the whole thing at one sitting. And nicely warming on a cool evening. The Gourmet Today Cookbook was my reference for this, and unusually for me, I pretty much stuck to the recipe. Aside that is from the bacon switcharoo. As per Ms. Reichl, the Tuscan kale, or cavolo nero, with its vibrant green ruffled leaves and delicately rich, sweet flavor, does pair beautifully with chestnuts and white beans.

White Bean and Tuscan Kale Soup with Chestnuts

From The Gourmet Today Cookbook, edited by Ruth Reichl

1/2 lb. (about 1 1/4 cups) dried white beans, such as cannellini, great northern or navy, picked over and rinsed
3 tablespoons olive oil
1/4 lb. thinly sliced pancetta, chopped
1 large onion, chopped
3 garlic cloves, finely chopped
1 (14-15 oz.) can whole tomatoes in juice, drained, juice reserved, and chopped
3 1/2 cups chicken stock
2 cups water
1 (3x2 inch) piece Parmigiano-Reggiano rind (about 1/2 inch thick)
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
about 7 1/2 oz. peeled, cooked whole chestnuts, halved
1/2 lb. Tuscan kale, or regular kale, stems and center ribs discarded, leaves torn into bite-sized pieces
2 teaspoons chopped fresh thyme
Parigiano-Reggiano cheese, finely grated, to sprinkle on top

Soak beans in cold water to cover by at least 2 inches, at room temperature for 8 to 12 hours; drain.

Heat oil in a 6 to 8 quart, wide heavy pot, over moderate heat until hot but not smoking. Add bacon or pancetta, onion and garlic and cook, stirring occasionally until browned, about 8 minutes. Add tomatoes and juice, beans, stock, water, cheese rind, salt and pepper and bring to a boil. Reduce heat and simmer uncovered until beans are tender, 45 minutes to 1 hour. Mine took about 1 1/2 hours.

Note: good I used a large pot, the kale comes about up to the top before it cooks down.

Discard cheese rind and stir in chestnuts. Transfer 2 cups soup to a blender and puree (use caution - it's very hot) until smooth. Return to the pot and stir in kale. Simmer uncovered, stirring occasionally until leaves are tender, 10 to 15 minutes. Stir in thyme. Sprinkle soup with Parmesan to taste and serve with extra olive oil, thyme sprigs, pepper, etc. as desired

This is definitely a main dish, hearty sort of soup. And, sooo good. I'm sharing with Souper Sundays, hosted by fellow Hawaiian blogger, Deb over at Kahakai Kitchen, for next week's edition, and with Sue, hosting Cookbook Sundays at Couscous and Consciousness. So, hop over and check out some tasty recipes.

Butternut Ginger Muffins with Macadamia Nuts

2011-12-31T10:00:00.003-10:00

HAPPY NEW YEAR!!

Yet another recipe that involves BUTTERNUT SQUASH or PUMPKIN?? Yes, guilty as charged. But, you can always use a wonderful muffin, right? These are not only wonderful, but the best. Seriously. Plus they use up some of that extra, cooked squash you have in your fridge, and make a super addition to your New Year's Breakfast.

I did post the recipe for the Queen's Surf Banana Muffins a few years ago, and this is a riff off that. A superior riff, if I do say so. There were no bananas, but I wanted to use some roasted butternut squash in my muffins, and thought hey, mashed up squash could easily sub in for those bananas, right?? Add some fresh ginger, nutmeg and cardamom, top everything off with chopped mac nuts and crystallized ginger, and you get a winner, lovely tender crumb and quite delicious.

The old Queen's Surf Waikiki nightclub and restaurant burned down years ago, but I managed to get their secret Banana Muffin recipe. Wrote it down on a 3x5 card and neglected to note who gave it to me. Sigh. But, trust me, the chef won't roll in his grave over this variation.

Butternut Ginger Muffins

Ingredients
Makes 1 dozen
3/4 cup sugar
1/2 cup coconut oil (should be cool, almost solid), or butter as in the original
1 cup cooked butternut squash or pumpkin, mashed well
2 eggs
1 1/4 cups flour (I used 1 cup white and 1/4 cup spelt)
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cardamom
1/4 teaspoon nutmeg
2 teaspoons grated fresh ginger
2-3 tablespoons crystallized ginger, chopped
2-3 tablespoons macadamia nuts, chopped

Pre-heat oven to 350F.

Mash the squash up well and set aside. Cream the sugar together with the coconut oil so all the lumps are incorporated. Add the squash, well beaten eggs and grated ginger. Sift the dry ingredients together and blend in with the batter. Don't over-mix.

Pour into a lined or buttered muffin pan, top with the chopped nuts and ginger, and bake at 350F for about 25-30 minutes. Enjoy! My contribution to this week's Hearth 'n Soul Blog Hop, hosted by Swathi.

Slow-Roasted Glazed Salmon

2011-12-27T13:29:00.007-10:00

The recipe called for "wild king salmon". I don't know, this was fresh farmed, Atlantic. However, do you look a gift, 4 lb. lovely salmon fillet in the mouth? Not that there was a head to peer into. But I have to tell you, this slow cook, glazed routine was fabulous. So, melting succulent, tender and delicious, accented by that tangy sauce, no one was complaining Ms. Reichl. It was her recipe in the Gourmet Today Cookbook that I almost followed to the letter. I had ventured previously into the slow cook realm with smoked salmon, but this was a much easier slow cook method. Like in your oven.

We don't actually know who the gift is from. It was left in the fridge at our office, along with a nice package of "Smoked Salmon Cocktail Slices" in assorted flavors. No one seemed to have any idea as to the donor. How could it get there without anyone noticing? Santa at midnight?? Well, thank you, whoever you are. A Merry Christmas and Happy New Year to you and yours!

First you make the salty-sweet red wine sauce, reduced down to a syrupy glaze. Cool it off, then coat your fish. Cook at a very low temperature, basting with the glaze from time to time. It cooks 35 to 45 minutes total. I was slightly afraid that the sauce would overpower the rich, unctuous fish, but instead it was the perfect foil. Wonderful for a good sized group, any old time. In fact, I have decided not to cook salmon any other way...ever.

Slow-Roasted Glazed Salmon

From Gourmet Today, edited by Ruth Reichl

1 (4 inch) piece fresh ginger, peeled
1 cup soy sauce
2 cups dry red wine
1 1/3 cups mirin (Japanese sweet rice wine)
1/4 cup packed dark brown sugar
2 teaspoons fresh lime juice
1 tablespoon olive oil
1 (4 1/2 pound) wild king salmon fillet with skin (about 1 1/2 inches at thickest point)
lime wedges to accompany

Put a rack in middle of oven and preheat to 225 F.

Finely grate ginger into a fine-mesh sieve, set over a bowl and press on the ginger to extract 2 teaspoons juice. In a 3-3 1/2 quart heavy saucepan mix together the lime juice, soy sauce, wine, mirin and brown sugar, and bring to a simmer. Reduce heat and simmer briskly, stirring occasionally, until glaze is syrupy and reduced to about 1 cup - 45 to 55 minutes.

Transfer the glaze to a metal bowl and chill it down by setting in a larger bowl of ice water, and stirring occasionally for 5 minutes or so. Stir in the lime juice and transfer 1/2 cup to a small bowl to reserve for brushing after roasting.

Line a 17 by 12 inch heavy baking sheet with foil and coat the foil with oil. Place salmon skin side down (mine didn't have the skin on so I glazed both sides), diagonally in pan. Spoon about 2 tablespoons remaining glaze over salmon, spreading it evenly with back of spoon. Let stand for 5 minutes, then spread another 2 tablespoons glaze over the fish.

Roast for 15 minutes. Remove from oven and glaze again (using a clean spoon each time to avoid cross-contamination), then roast for 10 minutes more. Repeat glazing and continue to roast until fish is just cooked through (opaque), 10 to 20 minutes more (35 to 45 minutes total, depending on thickness of fish; check frequently after 35 minutes).

With two wide metal spatulas, transfer salmon to a platter and coat with a final layer of reserved glaze (about 2 tablespoons), using a clean spoon. Serve with lime wedges and remaining glaze on the side if desired.

I thought this would be the perfect post to join the group at Cookbook Sundays, hosted by Sue at Couscous & Consciousness, in which all those piles of cookbooks we have collected over the years are put to use, and results shared.

Passion Fruit (Lillikoi as we say in Hawaii) Jam Recipe

2011-12-20T12:05:00.010-10:00

You will not need to add pectin. I don't usually mess with the stuff myself, and just add fruit with high pectin content if what I'm using (say pineapple) is low. I like the old fashioned boil it down method. Since lillikoi are dropping off the vines around our place and this jam is an old favorite, I thought I'd share the secret recipe.

Passion Fruit have a thin tough outer yellow (unless you have the purple variety) shell (which resists fruit flies nicely) and a thicker, fibrous inner white shell with lots of pectin, and then the fruit and seed mixture inside.

You will be using both the juice and inner white shell. First wash the fruits, then cut each one in half, scoop out the juicy pulpy seedy part and reserve in a jar.

Then take half the shells (I use the nicer looking ones - without fruit fly stings) and set in a large bowl. Cover with water, top with a plate to keep submerged, and let sit on your counter overnight or 24 hours. The next day, dump shells and water into a large pot and bring to a boil, turn down heat and simmer for about 45 minutes. Pour into a colander (saving enough of the water for later) and let the shells cool down enough to handle.

Now you take a spoon and scoop out the softened, thick inner pulp, discarding the brittle outer shell. You can either chop the pulp finely or put into a food processor. I like the jam with a bit of texture, rather than blending smooth.

Passion Fruit Jam

Ingredients: (adjust to the amount you have)
36 passion fruits (or 6 cups juice)
half the shells reserved and cooked, pulp chopped finely (see above)
1 1/2 cups water
3-4 cups sugar
3 tablespoons lemon juice

When you are ready, juice the fruit to separate out the seeds. I use an Acme juicer, which is centrifugal so the seeds don't get crushed into the juice. Add your chopped pulp to the juice, reserved water, lemon juice and sugar in a medium saucepan.

Bring to a brisk boil, stirring constantly until sugar is dissolved. You will need to stir frequently to keep the jam from sticking to the bottom and burning, as I have been known to do. Then I tell myself that the hint of caramelized fruit is nice. Ha. Boil rapidly until set. Ladle into clean, sterile jars and label if you like.

Now that is a vibrantly flavored, delicious jam for your toast, scones or inside of cookies or tarts. Going over to Hearth 'n Soul Blog Hop for this week, hosted by Swathi, check it out.

Char Sui Bao, Manapua, Oh Yeah! I can do my own.

2011-12-14T06:34:00.017-10:00

Sad to say, this being Hawaii and all, I really do not know of a good local place to get these yummy Chinese buns, called Manapua here, a type of Dim Sum. At least not with nicely raised pork inside, which I do realize, eliminates most everyone. So, I am now happy to do it myself, whenever the Char Sui Bao mood strikes. Really what being a foodie is supposed to be about, or am I wrong?

Our Daring Cooks’ December 2011 hostess is Sara from Belly Rumbles! Sara chose awesome Char Sui Bao as our challenge, where we made the buns, Char Sui, and filling from scratch – delicious!

As usual, it just being the two of us, well except for the occasional grandchild, I cut the recipe in half, which gave us ten fat dumplings, filled with Char Sui pork, green onions and fragrant seasoning. I made the oven, rather than BBQ method of Char Sui, the weather being solid rain for the last few weeks. Not exactly anything you want to go out and grill in.

The dough was so easy to work with, and after watching a short video clip on the proper way of enfolding dough circles around filling, that was a cinch too. No problems. I also liked the ratio of bread to filling. Just right. When I have bought them in the past it always seemed more a question of where is that stuffing anyway?? For vegetarians, an alternative mushroom filling recipe was provided, which I think would be delicious for any of us omnivores as well.

Basically, you first marinate, then cook your Char Sui pork (or other), and set aside while you prepare the dough. As that is rising, it is simple to throw the rest of the filling ingredients together. Punch down dough, roll out your circles; stuff; then steam or bake. It seemed to me as though the baked ones, though they do gain beautiful color, would be too dry. Also our Hawaiian manapua is steamed. I used both baskets of my bamboo steamer as well as a metal steamer basket.

See the above link for the alternate recipes, helpful links, tips, etc. I was thrilled with this whole process, it worked so well, and was just delicious, the bun light and fluffy, the filling nice and moist. Bob says, it's "better than the kind you buy." In future my cravings for this little treat will not go unfulfilled.

These buns are traditionally an afternoon snack served with tea. In Hawaii that might actually be beer, but in any case, they also make a decent lunch, dinner accompaniment, or appetizer. We had them for an afternoon taste test, then later as a side with chicken stir-fry and rice.

Char Sui (Cantonese BBQ Pork)

From the Daring Cooks Challenge

Ingredients

1 pork fillet/tenderloin (roughly 1-1.5 pounds) hopefully sustainably, kindly raised
4 large cloves of garlic, crushed
1 teaspoon (3 gm) ginger, grated
1 tablespoon peanut oil
1 ½ tablespoons maltose (you can substitute honey)
1 ½ tablespoons honey
2 tablespoons hoisin sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 teaspoon oyster sauce
1 tablespoon shaoxing cooking wine
½ teaspoon (2 gm) ground white pepper
pinch of salt
½ teaspoon (2 gm) five spice powder
½ teaspoon sesame oil
½ teaspoon pillar box red food colouring (note - I did not use this)
(1 tablespoon=15 ml, 1 teaspoon=5 ml)

Directions:

   1. Trim the pork loin to remove fat and tendon and slice lengthways so you have two long pieces, then cut in half. By cutting the pork in to smaller pieces to marinate you will end up with more flavoursome char sui. If you want to leave the pork in one piece you can do this as well. Place in container that you will be marinating them in.

2. Combine all the other ingredients in a bowl and mix well to combine. I placed my maltose in the microwave for a few seconds to make it easier to work with. Maltose is quite a solid hard sticky substance.

Cover pork well with ⅔ of the marinade mixture. Marinate for a minimum of 4 hours, I find it is best left to marinate overnight. Place the reserved ⅓ portion of the marinade covered in the fridge. You will use this as a baste when cooking the pork.

Cooking Method 1 - Oven

   1. Pre-heat oven to moderate 180˚C/350°F/gas mark 4.
   2. Cover a baking tray with foil or baking paper. Place on top of this a rack on which to cook the pork

   3. Place pork on the rack and place in oven.
   4. Bake for approximately 10 minutes, basting and turning.
   5. Turn the heat up to moderately hot 200˚C/400°F/gas mark 6 for the final 20 minutes as this will aid the charring. Cook until cooked through.

Cooking Method 2 - BBQ

This method I feel gave the best result. If you have access to a BBQ use it. The pork had a better BBQ flavour and was also very moist.
1. Place marinated pork loin on the grill of your BBQ
2. Cook on a medium heat, approximately 15 minutes, until cooked through. Be careful to watch that you don't burn the pork.

Baked Char Sui Bao (Cantonese BBQ Pork Bun)

Servings: 12

Filling Ingredients:

350 gm (12 oz) char sui (finely diced)
2 green onions/spring onions (finely sliced)
1 tablespoon hoisin
1 tablespoon dark soy sauce
1 teaspoon sesame oil
¼ cup (60 ml) chicken stock
1 teaspoon (2 gm) cornflour
½ tablespoon vegetable oil
(1 tablespoon=15 ml, 1 teaspoon=5 ml)

Dough Ingredients

2½ teaspoons (8 gm/1 satchel) of dried yeast
¼ cup (55 gm/2 oz) sugar
½ cup warm water
2 cups (280 gm/10 oz) plain flour
1 egg (medium size - slightly beaten)
3 tablespoons oil
½ teaspoon (3 gm) salt
Egg wash: 1 egg beaten with a dash of water
(1 cup=240 ml, 1 tablespoon=15 ml, 1 teaspoon=5 ml)

Filling Directions:

   1. Heat the vegetable oil in a wok or pan.
   2. Add diced char sui to the wok/pan and stir then add spring onions, cook for 1 minute.
   3. Add hoisin, dark soy sauce and sesame oil to the pork mixture, stir fry for one minute.
   4. Mix cornflour and stock together and then add to the pork mixture.
   5. Stir well and keep cooking until the mixture thickens, 1 or 2 minutes.
   6. Remove mixture from wok/pan and place in a bowl to cool. Set aside until ready to use.

Bun Directions:

   1. Place the sugar and warm water in a bowl, mix until the sugar has dissolved. Add yeast and leave it for     10 - 15 minutes until it becomes all frothy.
   2. Sift flour in to a large bowl.
   3. Add yeast mixture, egg, oil and salt and stir. Bring the flour mixture together with your hands.
   4. Place dough on a lightly floured surface and knead for approximately 10 minutes. The dough should be smooth and slightly elastic.
   5. Place in a lightly oiled bowl and cover with a damp cloth. Leave to rise until it is double in size. This will take from 1 - 2 hours depending on weather conditions.
   6. Once dough has doubled in size knock back and divide into 12 portions and shape into round balls.
   7. Use a rolling pin to roll out to approximately 5cm (2 inches) in diameter. Then pick the piece of dough up and gently pull the edges to enlarge to about 8cm (3 inches) in diameter. By doing this it keeps the dough slightly thicker in the centre. This means when your buns are cooking they won't split on the tops.

8. Place a good sized tablespoon of filling on the dough circle. Then gather the edges and seal your bun.
Place the bun seal side down on your baking tray. Continue with rest of dough.
Once all buns are complete brush surface with egg wash.

9. Place in a preheated oven of 200º C/392º F for 15 minutes or until golden brown.

Steamed Char Sui Bao (Cantonese BBQ Pork Bun)

Bun Ingredients

1 cup milk, scalded
¼ cup (60 gm/2 oz) sugar
1 tablespoon oil
¼ teaspoon (2 gm) salt
2½ teaspoons (8 gm/1 satchel) of dried yeast
3 cups (420 gm/15 oz) plain flour
(1 cup=240 ml, 1 tablespoon=15 ml, 1 teaspoon=5 ml)

Filling Directions:

   1. Heat the vegetable oil in a wok or pan. Sauté the shallots for one or two minutes until soft.
   2. Add diced char sui to the wok/pan and stir.
   3. Add oyster sauce, dark soy sauce and sesame oil to the pork mixture, stir fry for one minute.
   4. Mix cornflour and stock together and then add to the pork mixture.
   5. Stir well and keep cooking until the mixture thickens, 1 or 2 minutes.
   6. Remove mixture from wok/pan and place in a bowl to cool. Set aside until ready to use.

Bun Directions:

   1. Scald milk and then stir in sugar, oil and salt, leave to cool until it is lukewarm. Once it is the right temperature add yeast, leave until yeast is activated and it becomes frothy, about 10 - 15 minutes.
   2. Sift flour in to a large bowl.
   3. Add milk/yeast mixture to the flour. Bring the flour mixture together with your hands.
   4. Place dough on a lightly floured surface and knead for approximately 10 minutes. The dough should be smooth and slightly elastic.
   5. Place in a lightly oiled bowl and cover with a damp cloth. Leave to rise until it is double in size. This will take from 1 - 2 hours depending on weather conditions.
   6. Punch down dough and divide in to 20 equal portions.
   7. Roll each dough portion in to a 7 – 8cm (2¾ - 3 ¼ inches) round.
   8. Place 1 tablespoon of filling in the center of the round, gather the edges together at the top and place on a 8cm (3 inch) square of baking paper. Repeat until all dough has been used.
   9. Cover and let rise for 20 minutes.
10. Place buns in bamboo steamer, leaving space between the buns.
11. Heat water in a wok until it is simmering and place steamers one on top of each other in the wok.
12. Place lid on top bamboo steamer and steam for approximately 12 minutes.

Roasted Sweet Potato Scones with Passion Fruit

2011-12-01T15:25:00.006-10:00

I realize that it hasn't been all that long since I posted about scones. But, you'll have to forgive me, we're doing trials here to find the all time best recipe. In the not too distant past, I didn't bother making them at all, mostly because the ones I occasionally bought weren't ever something that knocked off my socks. Just so you know, my socks are now off. These have more than a hint of orange rind and fresh lillikoi (passion fruit - which are dropping off our vines), a touch of garam masala and the intensity of sweet potato when it is roasted, not to mention butter. Kind of crunchy on the outside, tender inside. Absolutely awesome. You really should make these.

We had oven roasted sweet potatoes last night as a side, which left me some to play with. And after buying the new cookbook put out by our Natural Foods Market (favorite Deli recipes), I wanted to give their scones recipe a try. Though, these don't really retain much of the original. Only the proportions of butter, liquid and amount of sugar (which could probably be reduced if you were so inclined). Since I used kefir, which is a sour milk and some passion fruit juice (acid), the baking powder needed to be adjusted as well, and baking soda added.

We found that they were sweet enough, so you don't need to slather them with honey, or even butter. They're lovely as is. Of course, to be traditional, you could top your scone with a big dollop of clotted cream, or your kefir cream cheese. But, totally icing on the cake.

Roasted Sweet Potato Scones with Passion Fruit

Adapted from the Island Naturals Cookbook

2 cups flour (I used 1/2 white unbleached and !/2 whole wheat spelt)
3/4 cup raw sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon garam masala
1/4 teaspoon salt
1/2 cup (1 stick) butter
1/2 cup kefir or buttermilk
1/4 cup passion fruit or orange juice
1/2 cup mashed roasted sweet potato
1 teaspoon orange zest

Pre-heat oven to 350F.
Combine the flour, sugar, baking powder, soda, garam masala and salt in a large mixing bowl. Cut in the butter until a crumbly dough forms, resembling corn grits. Grate in the orange zest.

In blender or food processor blend sweet potato, kefir, and passion fruit juice. Slowly add into the dry ingredients, stirring until moistened and clumping together. Turn out onto floured counter and pat into an 8 inch circle. Cut into 8 wedges and place onto a buttered baking sheet, an inch apart. Bake at 350 F for about 20 minutes or until golden brown. Don't over bake. I think you're going to love these babies. Sending them off to Let's Do Brunch, hosted by Chaya.

Guava Portuguese Sweet Bread Pudding

2011-11-22T11:08:00.010-10:00

You may be familiar with the fund-raising compulsion of various organizations, wherein the harassed members go about their work places and schools, even standing in front of supermarkets, etc. selling an item, say large chocolate bars, Krispy Cremes, or cookies. Here in Hawaii a popular item is Portuguese Sweet Bread, very similar to Hallah. We have a lovely lady who comes by with her own personal fund-raiser and sells the bread at our office (among others) once a month or so. I don't as a rule eat that sort of fluffy white bread (though this does have potatoes and eggs in it) so would usually pass on the offer. But things have changed, ever since discovering this fabulous use for it: French Toast and Bread Pudding. Sometimes my mind takes awhile to see the obvious. I am now ordering on a regular basis just for that purpose (you let her know ahead of time so the correct amount gets baked).

So, a few days of French Toast if we're in a hurry, and this to die for version of Bread Pudding when a bit more time is available. All from one loaf (unless you are baking for a larger number than two). I cut a Bread Pudding recipe in half for our breakfast.

To make your pudding even more delectable, spread a bit of jam on the bread layers. I used my Guava Jam, but marmalade would be marvelous, not to mention apricot, strawberry, raspberry, quince, etc. etc. The possibilities are endless. A dash of some liqueur or other to aid and abet is nice. I used Jim Beam.

Guava Portuguese Sweet Bread Pudding

adapted from a recipe by Stacy of Stacy Snacks
(This gives the full amount though I cut mine in half)

1 day old loaf egg bread (Hallah, Pao Doce, etc.), sliced
1/2 cup guava jam (or your choice)
4 eggs
1 3/4 cups of half and half (or whole milk and some cream)
1 tsp vanilla
1/4 cup bourbon (I think Rum or Amaretto would also do nicely)
butter to grease sides of pan

Butter a loaf pan or line w/ parchment paper. I lined the bottom and buttered the sides. That way you can unmold and slice when cool. We didn't wait for any cooling though.

Cut your bread slices in half Put a layer of bread on the bottom of the loaf pan, squeezing the bread in tightly next to the other slices to fit, and spread jam on the pieces. Now make another layer of bread with jam on it and top with a final layer, jam on top. You should have 3 layers of bread in all.

Whisk the eggs, half and half or milk and cream, vanilla and bourbon until creamy. Pour over the bread slices and push down a bit with your whisking fork to make sure the bread is soaking up all the custard.

Let sit on the counter 15 minutes to absorb the custard, and while the oven is pre-heating.

Bake in a 350F oven for 45-50 minutes. Bread pudding will puff up over the top.

Let cool completely in the pan if you can wait that long, and remove to slice and serve. Delicious served warm, but also good at room temperature. This is absolutely my favorite Bread Pudding EVER. And I mean it. Sharing it with the crowd over at Chaya's My Meatless Mondays.

Sauerkraut with Kefir Whey, Juniper Berries, Cumin and Mustard Seeds

2011-11-17T15:19:00.013-10:00

These days it almost seems as though I'm either posting about pumpkins, or something to do with kefir. So, no exception here. When you're thrilled about a subject what can you do but share the fun with the world at large. I do realize that for some of you this is nothing new, still ...

When you have kefir in the fridge, a culture in process on your counter top, and some cream cheese draining right next to it, you have arrived in kefirland. Also there's a lot going on in your kitchen. Now with whey to utilize from the cheese, you can imagine my delight at discovering a recipe for making pickled veggies of various sorts, including sauerkraut. Kefir whey shortens the fermentation period, so that hardly any salt is needed. Though after fermenting at room temperature for 3 to 4 days, you do want to let it mature in the fridge. Don't do as we did, eating it before the 2 to 3 recommended weeks were up. Now it's almost all gone, just when the flavor's getting to the fabulous stage. Please see if you can restrain yourselves.

Sauerkraut, or Kim Chee have been used for centuries, valued for their many health benefits, aside from the delicious factor. For more information, here is a good reference. Of interest to us in Hawaii, Captain James Cook carried sauerkraut on his ships to prevent scurvy. Yes, vitamins are retained, and cabbage is high in vitamins A and C. In addition, if you tend to have sugar cravings, fermented and pickled foods will help with that. Traditional Chinese medicine recommends bitter foods, such as arugula, radicchio, endive or chicory. Lactic-acid, generated by lactic-acid bacteria during fermentation, also creates a “bitter” flavor in the form of peptides.

Without further ado, here is the recipe I just used to rather yummy effect. And, you should know it is soooo easy to make, no more trouble than your ordinary salad. All it needs is some time sitting around.

Whey Easy Sauerkraut

1 head cabbage, shredded finely (you can use a food processor)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 teaspoon juniper berries
1 teaspoon peppercorns
1 cup water mixed with 2 tablespoons kefir whey (or yogurt whey) and
2 teaspoons sea salt

In a large bowl lightly mix the ingredients together, excluding water mixture. Mash/pound cabbage with pestle or your fist for a few minutes, to release the juices.

Now cram/press the seasoned cabbage into a large Mason jar, or similar. You may even need an extra jar. Pound it down good. Stir the salt and whey into the water. When salt is dissolved, add liquids to the cabbage in jar. It needs to come to an inch below the top and about an inch above the cabbage, so add more water if necessary. Make sure the cabbage is below the liquid, weighting it down if needed. Screw on a plastic lid and leave at room temperature 3 to 4 days. Loosen the lid from time to time, allowing the bubbling gas to escape. Now refrigerate at least 2 weeks before using. Longer is better. Think fine wines.

I do love this stuff. Will be sending it over to Week-end Herb Blogging, hosted this week by Cristina of La Cucina di Cristina. Next I'm going to try the whey innoculated version of Kim Chee (Whey Easy Kim Chee). Will keep you all posted.

Stuffed Mini-Pumpkins with Gorgonzola, Cream and Toasted Pine Nuts

2011-11-11T10:19:00.005-10:00

Fall is the time of year I stuff the darling little pumpkins that seem to appear only then, like mushrooms after a rain. There they are, calling out to me from the grocery bins. Irresistible, and so cute on a plate, aside from being really delicious.

My favorite cheese for the stuffing is a blue, which goes beautifully with pumpkin. These have Parmesan as well. Basically you have a custard baked in the pumpkin. They cook together.

Perfect for any vegetarians who may be visiting you at Thanksgiving. Just stuff them a little pumpkin. As you will note there is a bit of olive oil floating in the water I put in that cooking pan. Bake them until the squash is tender and the custard set. About a half hour.

Stuffed Mini-Pumpkins with Gorgonzola

Ingredients (for 5 little squashes)
5 mini-pumpkins
1/2 cup crumbled Gorgonzola cheese
1 1/2 cups cream
1/2 cup grated Parmesan cheese
3 eggs
1/2 cup stale bread, crumbled
1/2 teaspoon Kosher salt
black pepper, freshly ground
1/4 teaspoon freshly grated nutmeg (thyme might also be lovely)
1/4 cup toasted pine nuts or chopped pumpkins seeds (optional)

Preheat your oven to 350F and set a rack in the middle. Pour several cups of hot water into a large, preferably glass or Corning pan, adding a few tablespoons of olive oil.

Carefully cut out the tops of your pumpkins and reserve the little lids. Scoop out the seeds and save if you're going to roast them later. Sprinkle the insides with salt and pepper.

In a glass measuring cup, beat the eggs with the cream and add remaining ingredients. Mix well, then pour into the pumpkins, almost to the top. Set into your baking pan with their tops slightly ajar, or you can set the stems down into the water. Bake for about 30 minutes, depending upon the size of your pumpkins. The custards should look set and the squash tender.

These are fabulous with just a little salad on the side. And a glass of white wine perhaps. Scoop and enjoy.

Three Cheese Ravioli with Mushrooms and Caramelized Leek in Cream Sauce

2011-11-08T15:45:00.005-10:00

That title could have been longer, with words like basil and nutmeg scented, fabulous, delicious and wonderful, but we have to be concise some of the time. Limit ourselves occasionally. My granddaughter helped me with stuffing the ravioli, which always makes things go faster (and with a certain entertainment value).

I used a mixture of kefir cream cheese, grated cheddar and parmesan Reggianito, with some minced basil, for the filling. Half the stuffed pasta went into the freezer for another day and half were covered and reserved in the fridge for dinner. Getting that done early made for a hassle free meal prep later.

I was so inspired by Sophie's post on Mushrooms in Cream Sauce. Though my version has ravioli and caramelized leek, plus a few other variations. As I post we are in the midst of a thunder and lightning storm, and I keep thinking I really should turn the computer off again. Earlier it sounded much closer, so I was forced to switch it off and take a break. Have some hot tea, finish my novel.

Last time we were grocery shopping one of the friendly employees came up to tell me that the little won ton wrappers I like had come back in stock. She knows I make ravioli with them. Lazy woman's ravioli, that is. That's when Sophie's recipe with a mushroom saute came to mind, just perfect for enfolding pasta. Adding a leek that needed to be used, in a caramelized state, could only lift it to sublime.

Three Cheese Ravioli with Caramelized Leek and Mushrooms in Cream Sauce

For the ravioli:
2 cups grated cheddar cheese
1/2 cup cream cheese
1/4 cup grated Parmesan cheese
2 tablespoons fresh basil, chopped
2-3 tablespoons kefir or milk
1/2 teaspoon salt
egg white, whipped lightly with a teaspoon of water
fresh ravioli pasta dough cut into 2 inch squares, or won ton wrappers for approx. 24 ravioli

Mix the filling ingredients together in a medium bowl, adding enough kefir or milk to make it workable. Prepare each pasta wrap by placing a teaspoon full of filling in the center of a square, brushing a bit of egg white around the edges, then topping the filling with another square. Press the edges together firmly, easing out any air bubbles. Place each on a baking sheet, lightly dusted with flour in a single layer, cover with waxed paper or saran wrap and refrigerate until ready to cook them. You may want to freeze one tray for another day. As soon as they are frozen, remove to a freezer bag.

For the sauce:
1 leek or onion, chopped
2 cups fresh mushrooms, sliced (I used a combination of shitake and oyster)
2 tablespoons olive oil
2 tablespoons butter
grating of nutmeg (about 1/4 teaspoon)
salt and pepper to taste
1/4 cup white wine
1 cup cream

Heat a medium sized skillet to medium high and then add the olive oil. When hot, saute the leek a few minutes, then turn down to medium and continue, stirring occasionally, until lightly golden brown. Add the butter and when melted, stir in the mushrooms, frying gently until limp. Turn up the heat a bit and add the wine, stirring until reduced. Grate in the nutmeg and add the cream. Cook until thickened slightly.

While that's simmering, bring your pasta water to a boil, adding a tablespoon or so of salt. Gently lower in the ravioli and simmer until they float to the top for a minute or so, which you'll probably have to do in several batches, then remove with a slotted spoon to the pan of sauce. Plate, serve and Enjoy!

Fabulous, and I think it will go nicely with the other dishes over at My Meatless Mondays, so check out what's happening this week.

Roasted Pumpkin Scones with Fresh Ginger and Cranberries

2011-11-02T16:25:00.007-10:00

The aroma of roasted pumpkin is such an awesome thing to have perfuming your home. Days later I was still smelling that delicious scent. It seems to linger. Since a little piece of that fabulous pumpkin was left, I thought how nice pumpkin scones would taste, with a bit of fresh minced ginger and some cranberries . The sort of thing I wake up thinking about. To go with my hot cocoa.

To tell you the honest truth, I will never boil or steam another pumpkin, which amounts to flavorless really, when compared to a roasted specimen. An executive decision has been made in this kitchen. I am only saddened to think of all those wasted years, of cooking pumpkin the wrong way, just the difference between diluting a flavor or concentrating it.

So, what you do with a little dab of left-over (aside from frying it up with an egg) is to mash and add to this lovely scones recipe from Alice Waters. Which I did, with a few other adjustments. Like adding some spices and cranberries, using kefir instead of cream (but feel free to go with the cream) and a bit of soda to balance the acidity in kefir.

Pumpkin Scones with Ginger and Cranberries

1/4 cup roasted pumpkin, skinned and mashed
1 1/4 cup kefir (if using cream eliminate the baking soda)
1 tablespoon minced fresh ginger
1/4 cup dried cranberries
1/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
dash cloves
2 1/4 cups flour (I used part spelt)
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter, melted
2 tablespoons coarse turbinado sugar

Preheat oven to 400 F.

Mash the pumpkin in a glass measuring cup and add kefir to make up 1 1/2 cups. Add in the cranberries. In a large bowl mix the dry ingredients until well combined. Add the pumpkin mixture and stir just to incorporate. It will be a bit sticky. Knead gently a few times on a floured work surface, and pat into an 8 inch circle. Cut into 8 wedges and place on parchment lined baking sheet or a silicone liner, 1 inch apart. Brush with melted butter and sprinkle with the coarse sugar. Bake about 17 minutes or until lightly browned.

Now enjoy with your coffee, tea or hot cocoa. This will be going over to Hearth 'n Soul Blog Hop, hosted by Swathi at her zesty site.

Guacamole with Tomatillos and Easy Baked Tortilla chips

2011-10-24T16:09:00.012-10:00

Guacamole responds nicely to the tang of tomato, though that does seem to dull things out color wise. Red being opposite on the color wheel, you could create some gray if you were dabbling. Tomatillos, on the other hand, being green(ish) and also being on the tangy side are the bees' knees. I think they used to say that way back in the day before the day. Besides which my garden happens to be jumping with them at the moment. Not that either substance here is a vivid green, but we don't want to muddy things up more than we have to. Those few flecks of red chili pepper keep to themselves pretty much.

You only need one tiny Hawaiian chili pepper to get a good zap of hot. A bit of Cuban oregano, just because it's from South of the Border, a plant that grows wild in the tropics, it's actually Plectranthus amboinicus, a tender fleshy perennial plant in the family Lamiaceae with an oregano-like flavor and odor. Some people call it Cuban Oregano or Mexican Mint. Nothing like mint. Don't be calling it that.

I add a little chopped onion, salt and lemon juice for overall yummyness. Also, char broiling the tomatillos is a way of cooking them to bring out maximum flavor. So, you do that first. Then let them cool while you're mashing avos and chopping things.

Guacamole with Tomatillos

10 - 12 tomatillos
1 large or 2 medium-small avocados, mashed (but leave some texture)
juice of 1/2 lemon
1/4 cup minced onion
1 tablespoon fresh Cuban Oregano, minced
1 small hot chili pepper (or to taste), finely minced
1/2 teaspoon salt

Husk and wash the tomatillos. Toss with just a dash of high heat type oil and roast under a broiler, 3 inches or so away until getting brown in spots and starting to char. About 4 minutes, then toss a bit and do 4 or so more minutes. Let them cool, then chop or pulse in a food processor.

Mash your avocados, add remaining ingredients along with the tomatillos, and stir everything together, tasting for any adjustments. Great with carrot or celery sticks as well as these chips.

For home baked chips, simply make a stack of tortillas, cut through in quarters and arrange in a single layer on your baking sheet. Brush lightly with olive oil, sprinkle with kosher salt and bake at 400 F for 8-10 minutes. Let cool in the pan for another 10 minutes or so to crisp up. Now your appetizers are ready. The Margaritas are up to you.

They say that people don't really want to know what you had for lunch, but we make exceptions when said lunch is so good it must be shared. Grilled cheese and tomato, topped with some of that guacamole is to die for. Really. Trust me, it's what you do with any extra the next day.

Appropriate for Weekend Herb Blogging, hosted this week by Lynne of Cafe Lynnylu. You will find lots of delicious and inspirational posts at the round-up after next Monday.

Making Kefir Cheese or "Grandma you could die!!"

2011-10-18T10:00:00.009-10:00

On a recent post about my experience with making kefir at home, I mentioned that my next experiment would be using that kefir to make cheese. My granddaughter was here, so thinking she might like to be involved, I told her about my plans. I said, for Brie or Blue Cheese, we can scrape a bit of the mold off some purchased cheese, and use it to inoculate ours. When she heard that I would be MAKING CHEESE AT HOME, it seemed to terrify her. I hardly knew what to say, I was so shocked by the reaction. Of course, being on the cusp of teendom, she has been lecturing me on various subjects, so I should have been prepared. "Grandma, don't you know there are thousands of bacteria out there, how are you going to know the mold is safe??? You could die! I'm not eating any." Grandma is known to live dangerously; eating mushrooms growing out in the wild, making wine and yes, cheese.

I have now, thanks to Dom's Kefir Cheese site, done a small batch of simple soft cheese, involving a very similar process to the feta and ricotta I've made, though with kefir, no rennet is necessary. For breakfast we had a little omelette, into which I put some of that lovely cream cheese. And, yes she wanted some. Well probably because there was no mold, but sometimes it's useless to argue. I will possibly be doing the mouldy ones, which will mean buying a larger quantity of milk. It might be more practical if we had a cow or some goats around. But, just for the experience, might be fun to try.

For this kefir cream cheese, all you do is line a deep bowl with your sterile (boiled) cloth (close-grained, such as handkerchief or pillowcase - cheesecloth is too open weave), pour in the kefir, then tie it up with some string and hang from a wooden spoon over a deep pot so that it is at least a few inches from the bottom. Then the whey will drip out for 24 to 36 hours. After that, just carefully scoop the cheese into a clean container.

P.S. I now just hang the bundle over a bowl, from the hinge on one of my kitchen cupboards. Easier even than rigging it over a wooden spoon. That's it. No boiling milk or rennet purchase needed. This is almost too easy.

Delicious on little black sesame crackers, or the munch of your choice. I think in some crepes with a bit of blackberry jam it would be really excellent as well.

Pile some onto a cranberry scone for your breakfast.

Going out to Hearth and Soul Blog Hop this week, so check out some good recipes and tips at Swathi's site.

Moo Shu Pork with Mandarin Pancakes for Daring Cooks

2011-10-14T07:16:00.014-10:00

This is a tale of two dinners. The first, due to major pancake error, was served on rice instead of the cute, authentic Chinese Pancakes. And, just so you know, those pancakes do roll out very nicely. The dough is easy to work with, the recipe simplicity itself. Just don't stack your uncooked, painstakingly rolled out, darling little cakes, cover them with a damp towel, and then go have a wine and chips break. It won't work. You will come back to this:

A gooey, stuck together pile of unusable dough, which you will then have to throw out, muttering under your breath (we won't curse, will we?) and have another glass of that wine.

Also, I must confess, that whilst rolling out the pancakes, there was already some mental grumbling going on. Like making a batch of crepes is so much easier, and you can use flour that isn't white refined, and said to be bad for you, plus which there are lovely eggs, butter and milk in them. This is taking too long, I'll never do this again, blah blah blah. So after all that work, to face actually doing it again, was ~~God teaching me a lesson~~ almost too much, but we persist with challenges around here.

The October Daring Cooks' Challenge was hosted by Shelley of C Mom Cook and her sister Ruth of The Crafts of Mommyhood. They challenged us to bring a taste of the East into our home kitchens by making our own Moo Shu, including thin pancakes, stir fry and sauce. Deh-Ta Hsiung, a renowned authority on Chinese cuisine, published a beautiful book called The Chinese Kitchen, which was a source for our recipes.

For round two I used the alternate technique given - squished together double pancakes with sesame oil in between, which you pull apart, after cooking. Just to vary my life. BUT NOT leaving them stacked, uncooked with a damp towel over. We frequently learn our lessons the hard way.

For the pork stir fry section of the recipe, I used a precious, naturally raised, too expensive, pork butt. On the plus side, it was slow roasted for our Sunday dinner of pulled pork tacos (which did taste fabulous), leaving plenty left over for both of my Moo Shu attempts. So, we did get three dinners out of that yummy butt. My personal opinion of canned bamboo shoots and dried black fungus, being what it is, (say no more) I substituted slivers of fresh carrot and shitake mushrooms. I will give the recipes unchanged however.

Thin Pancakes

Makes 24-30 pancakes (I cut the recipe in half)
Preparation time: about 10 minutes plus 30 minutes' standing time
Cooking time: 45-50 minutes

Ingredients
4 cups (960 ml) (560 gm) (19¾ oz) all purpose flour
About 1½ cup (300ml) (10 fl oz) boiling water
1 teaspoon (5 ml) vegetable oil
Dry flour for dusting

Directions:

   1. Sift the flour into a mixing bowl. Gently pour in the water, stirring as you pour, then stir in the oil. Knead the mixture into a soft but firm dough. If your dough is dry, add more water, one tablespoon at a time, to reach the right consistency. Cover with a damp towel and let stand for about 30 minutes.
   2. Lightly dust the surface of a worktop with dry flour. Knead the dough for 6-8 minutes or until smooth, then divide into 3 equal portions. Roll out each portion into a long sausage and cut each sausage into 8-10 pieces. Keep the dough that you are not actively working with covered with a lightly damp dish cloth to keep it from drying out.
   3. Roll each piece into a ball, then, using the palm of your hand, press each piece into a flat pancake. Dust the worktop with more dry flour. Flatten each pancake into a 6 to 8 inch (15 cm to 20 cm) circle with a rolling pin, rolling gently on both sides. Note: If you are not going to fry as you go, they need to be dusted with flour, separated with parchment or waxed paper, and covered with saran wrap so they don't all stick together.
   4. Place an un-greased frying pan over high heat. Once the pan is hot, lower the heat to low and place the pancakes, one at a time, in the pan. Remove when little light-brown spots appear on the underside. Cover with a damp cloth until ready to serve.

Alternate method for preparing the pancakes:
Working two pieces at a time, roll each piece into a three inch pancake. Using a pastry brush, brush sesame oil onto the top of one of the pancakes, and top it with the other pancake. Further roll the doubled pancake into a 6 to 8 inch circle (not all the way to the edges) and cook as the above alternate method. This method was actually our favorite of the three, and yielded the best results – very thin pancakes that held up a little better and had the most authentic texture. We had the best luck brushing a bit of sesame oil on both circles of dough, then sandwiching them together. Separate pancakes after cooking - Just be careful separating the pancakes after cooking them on both sides – heat (steam) does get caught between them, so don't burn your fingers!

Notes:
    * Be sure to use very hot-to-boiling water, as it helps relax the gluten, which will aid in rolling the pancakes super thin.
    * Adjust the heat of your pan as needed to cook the pancakes without burning them. I had to keep my burner on medium (rather than low) heat in order for my pancakes to cook properly (low was drying them out too much without cooking them fully), so watch your pancakes carefully.
    * If the pancakes are not to be used as soon as they are cooked, they can be warmed up, either in a steamer for 5-6 minutes, or in a microwave oven for 20-30 seconds, depending on the power.

Moo Shu Pork

Serves 4
Preparation time: 25-30 minutes
Cooking time: 6-8 minutes

Ingredients
2/3 cup (1 oz) (30 gm) Dried black fungus ('wood ears')
½ lb (450 gm) pork loin or butt - Note that tofu, chicken or beef may be used instead
¾ cup (3½ oz) (100 gm) bamboo shoots, thinly cut
3 cups (6 oz) (170 gm) Chinese cabbage (Napa cabbage), thinly cut
3 large eggs
1 teaspoon (5 ml) (6 gm) salt
4 tablespoons (60 ml) vegetable oil
2 scallions
1 tablespoon (15 ml) light soy sauce
2 teaspoons (10 ml) rice wine
A few drops sesame oil
12 thin pancakes to serve

   1. Soak the fungus in warm water for 10-15 minutes, rinse and drain. Discard any hard stalks, then thinly shred.
   2. Thinly cut the pork, bamboo shoots and Chinese cabbage into matchstick-sized shreds.
   3. Lightly beat the eggs with a pinch of salt.
   4. Heat about 1 tablespoon (15 ml) oil in a preheated wok and scramble the eggs until set, but not too hard. Remove and keep to one side.
   5. Heat the remaining oil. Stir-fry the shredded pork for about 1 minute or until the color changes. Add the fungus, bamboo shoots, Chinese cabbage and scallions. Stir-fry for about 2-3 minutes, then add the remaining salt, soy sauce and wine. Blend well and continue stirring for another 2 minutes. Add the scrambled eggs, stirring to break them into small bits. Add the sesame oil and blend well.
   6. To serve: place about 2 tablespoons (30 ml) of hot Moo Shu in the center of a warm pancake, rolling it into a parcel with the bottom end turned up to prevent the contents from falling out. Eat with your fingers. (See Final Preparation and Serving section below for more complete details.)

Notes: (from Daring Cooks' Oct. hosts)
    * I have used white mushrooms and dried black mushrooms in this recipe, but any variety of mushrooms, either fresh or reconstituted dry, can be used.
    * I did all of my chopping ahead of time and set all of the chopped ingredients aside in separate bowls. The cutting was the longest part of the process. Once I started cooking, it really came together quickly and beautifully.
    * In a pinch, you can use pre-chopped cabbage, usually sold as a cole slaw blend, as the basis of your Moo Shu.
    * If the stir fry is ready ahead of time, you can reduce the burner to low and cover the pan until you are ready to serve.

Scallions with some slits at the white end make dandy little brushes for the sauce.

Hoisin Sauce

(source: http://recipes.epicurean.com/recipe/13249/hoisin-sauce.html)

Ingredients
4 tablespoons (60 ml) soy sauce
2 tablespoons (30 ml) peanut butter OR black bean paste
1 tablespoon (15 ml) honey OR molasses
2 teaspoons (10 ml) white vinegar
1/8 teaspoon (⅔ ml) garlic powder
2 teaspoons (10 ml) sesame seed oil
20 drops (¼ teaspoon) Chinese style hot sauce (optional, depending on how hot you want your hoisin sauce)
1/8 teaspoon (⅔ ml) black pepper

Directions:
Simply mix all of the ingredients together by hand using a sturdy spoon.
At first it does not appear like it will mix, but keep at it just a bit longer and your sauce will come together.

Final Preparation and Serving:
Each of the three components that comprise the complete Moo Shu dish are served separately, and the diner prepares each serving on his or her own plate. Most restaurants provide four pancakes, a serving of Moo-Shu and a small dish of hoisin sauce as a single serving. To prepare each pancake for eating, the following is the most common process: a small amount of hoisin sauce is spread onto the pancake (a scallion brush can be used for this), on top of which a spoonful of the stir-fry is placed. In order to prevent (or, realistically, minimize) the filling from spilling out while eating, the bottom of the pancake is folded up, then the pancake is rolled, similarly to a soft taco. Once rolled, the prepared pancake is eaten immediately.

Moo Shu is a delicious dish of of contrasts, of soft pancakes with a touch of crispyness, rolled around a crunchy stir-fry with moist pork and spicy hoisin sauce. So, after all is said and done, I am glad to have had the experience of making my own.

Cream-braised Green Cabbage with Seared Ahi for Cook the Books Club

2011-09-25T11:23:00.007-10:00

Our latest Cook the Books Club pick is Molly Wizenberg's delicious little memoir-cookbook, A Homemade Life. Molly writes a popular blog, Orangette as well as contributing food related articles to newspapers and magazines, such as Bon Appetit. In this, her first book, she carries off a fine, well-integrated balance of personal reminiscence and culinary writing.

Something about this book just got me trying things. Often I can have a cookbook on my shelf for years, without actually making anything from it. However, for the past few months I have been enjoying an unprecedented number of recipes from A Homemade Life.

For instance, normally, I'm with Brandon on the cabbage question. I love raw cabbage and rarely cook it, so of course, I first had to make his Cabbage Salad with Lemon and Black Pepper, which was excellent of course, but then I wanted to try the cabbage cooked in cream method. It just sounded so decadent. And, since the recipe made enough for four, it gave me two meals' worth.

On night number one, I served the creamy, tender cabbage with seared ahi and a salad of fresh tomatoes and basil. Sweet, and slightly caramelized, the cabbage was wonderful.

Afterwords, just looking at all that lovely cream sauce lapping the remainder of our cabbage, I thought maybe, when Bob's not looking, I'll just slurp it all up. It was that good. But, adding chicken, and serving over egg noodles would also be wonderful for night number two. And, guess what? It was. I removed the meat from two baked chicken breasts, added it to the cabbage in cream sauce, and gently warmed both together before serving over the hot noodles.

More also rans from Wizenberg's book were the Bouchons au Thon (a kind of tuna muffin), were tasty both hot and cold; the delicious Turkey Meatballs with Lemon Yogurt Sauce (which as it turned out, I liked better with the sauce cooked); and a most excellent Butternut Squash Soup with Pear and Vanilla. Also her Ratatouille, a dish I've made for years (though still prefer my simpler method), inspired me to add Scampi, bringing about a wonderful new combination of two old standards.

The lovely thing about all this is that there are still more recipes to try. I have bookmarked her Little Corn Cakes with Bacon, Tomato and Avocado for my next brunch or dinner appetizer. Be watching out for the Cook the Books Club Round-up to see what everyone else whipped up from our enticing little selection.

Mr. Ratatouille Meets Ms. Scampi on a Bed of Pasta

2011-09-20T12:13:00.004-10:00

Two well-loved, old favorites of mine got together last night, and discovered they never want to separate. It is true love. I am serious here, folks. Take a look at these recipe cards, if you don't believe me. They've been around for awhile. Sadly all on their own.

You don't have to depend upon having some left-overs for this dish. However, keep in mind that Ratatouille is better on the second day, and just know from the start what a good thing a merger can be. I did have the left-overs, and happened to pick up some locally raised Kauai shrimp, when the light bulb went off in my brain.

The scampi are briefly rested in a marinade of olive oil, lemon juice, garlic, fresh (even though the card says dry, I use fresh herbs) oregano, thyme, salt and pepper, then were seared to perfection. I usually broil them, but didn't want to turn on the oven. This is the point at which the partners will meet on your bed of pasta. If you are using cold ratatouille, heat it up, add the seared shrimp with marinade ingredients, and serve over linguine.

Ratatouille

1 eggplant
1 zucchini
2 medium size tomatoes
2-3 cloves garlic, minced
1 bell pepper
1 onion
1/2 cup (1/4 pint) olive oil
black olives (optional)
salt and freshly ground black pepper

Slice the eggplant and zucchini in 1 inch slices, sprinkle with salt and let stand on paper towels for 30 minutes to 1 hour. Then pat dry with towel. Cut the eggplant into 1 inch cubes, dice the onion, slice the tomatoes, and cut the pepper into rings.

Heat half the oil in medium sized heavy saucepan. Arrange the vegetables in layers with the eggplant at the bottom, then the zucchini, bell peppers, mix in some onion and garlic, sprinkling salt and pepper between, finally the olives, and top with tomato slices. Pour the remaining olive oil over all, cover and simmer slowly for 40 minutes to an hour.

Scampi

2 servings
1/4 - 1/2 lb. large shrimp (preferably fresh), peeled and de-veined, but leave the tails on
2 tablespoons olive oil ( notice I eliminated the cup of butter, but don't let me stop you)
1 tablespoon minced oregano or fresh parsley
1 tablespoon fresh thyme
1 clove garlic, minced
1/2 teaspoon salt
1 tablespoon lemon juice
1 tablespoon basil leaves, sliced for garnish

Mix together the seasonings, oil and lemon juice in a bowl.. Add the shrimp to the marinade as you clean them. Let sit for 10 minutes or so. You can heat the oven to 450F if you are going to broil them. Place in a shallow baking pan. Pour sauce over and bake about 5 minutes. Place under broiler and finish for another few minutes. I did these in the pot I was going to heat up the ratatouille in. Got it really hot, added a squirt of olive oil and quickly seared them til pink, then added the marinade and ratatouille, heating everything up together. Garnish with slivers of fresh basil and serve over your al dente linguine.

I really don't know what the two dishes think about each other, but we liked their marriage a lot. Totally awesome! It was my imaginary bistro meal in the South of France. Summertime, too many tourists, but the food is fantastic where we are. To be shared with Hearth 'n Soul Blog Hop so as not to hog all the goodness.

Butternut Soup with Pears, Cider and Vanilla

2011-09-15T11:20:00.012-10:00

This slightly unusual soup was thanks to Molly Wizenberg's delightful book, A Homemade Life, which we are currently reading for Cook the Books Club. I have been trying various of her recipes, this soup being the latest. What a fantastic concoction of flavors - golden butternut with pears, cream and vanilla, a hint of apple cider and my duck stock backing everything nicely.

For Daring Cooks this month our goal was to make stock and then a soup. Peta, of the blog Peta Eats, was our lovely hostess for the Daring Cook’s September 2011 challenge, “Stock to Soup to Consommé”. We were taught the meaning between the three dishes, how to make a crystal clear Consommé if we so chose to do so, and encouraged to share our own delicious soup recipes!

I made a flavorful stock from Sunday dinner's roasted duck carcass, with added aromatics, carrots, celery and onion. After chilling the broth and removing all fat, I reduced it by quite a bit, then went on, days later after numerous attempts at gathering together the various ingredients, to this soup. Finally. But, well worth the effort. Since I do make stock on a regular basis, I should have done the clear Consommé thing with an egg white raft and all. But, truthfully it just did not call out to me.

Butternut Soup with Pears, Cider and Vanilla

From A Homemade Life by Molly Wizenberg

3 tablespoons olive oil
2 lbs. butternut squash (mine was 4 lbs. so I had to cut it in half), peeled, seeded and cut into 1 inch cubes (about 4 generous cups)
2 firm-ripe pears, peeled, cored and cut into 1 inch cubes
1 medium yellow onion, peeled and coarsely chopped
1 cup apple cider or unfiltered apple juice
4 cups vegetable or chicken broth (I used duck)
1/2 teaspoon salt
1/2 cup half-and-half or cream
1 vanilla bean
Finely chopped fresh chives, for garnish

Heat the oil in a Dutch oven or small stockpot over medium-low heat. Add the squash, pears, and onion and stir to coat with oil. Cook for 10 to 15 minutes, stirring occasionally, until the onion is soft and transparent and the pears are starting to fall apart.
      Add the cider and bring the mixture to a boil over medium-high heat. Add the broth, reduce heat to medium-low, and simmer, partially covered, for about 30 minutes, or until the squash is tender.
      Using a blender or food processor and working in small batches - don't fill your blender jar more than 1/3 full; hot liquids expand - puree until very smooth. Return the soup to the stockpot and add the salt. Continue to cook, uncovered, over medium-low heat, until the soup has reduced to about 1/2 to 1/3 the original volume. Stir occasionally. The final consistency is up to you; when it reaches a thickness that seems right - it's ready.
     While the soup is reducing, put the cream in a small saucepan. Using a sharp knife, split the vanilla bean in half from tip to tip. Using the back of your knife, scrape the tiny black seeds out of the pod. Scoop the seeds and the pod into the pan with the cream and warm it over low heat, swirling occasionally, until it steams. Do not allow it to boil. Pull off the heat, remove and discard the pod and whisk to break up any clumps of seeds. Set aside.
      When the soup has reduced to your desired thickness, stir in the infused cream or half-and-half. Taste and adjust the seasoning as necessary.
      Serve, garnished with a sprinkling of fresh chives.

Yield: 4 - 5 servings

A truly delicious and unique assemblage of compatible flavors. I think the duck base note went exceptionally well here. Duck does have a traditional pairing with fruits in cooking, with good reason. Definitely a do it again recipe. I'm sharing this with Souper Sundays, hosted each week by fellow Hawaiian blogger, Deb of Kahakai Kitchen.

Guava Butter recipe

2011-09-05T12:34:00.011-10:00

The guavas are coming in. There were just enough yesterday for a nice batch of butter or jam. I usually make jam with my fruit as it's easier than jelly, and anyway why waste the pulp part of the fruit. Seeds, okay I draw the line there. No one in their right mind wants guava seeds in jam, or anything else for that matter. They are very hard, and not small enough to just swallow without noticing.

I filled two 4 cup measures, but on a digital scale, for the correct amount of sugar to add. The fruit went in as I peeled off bad parts, halved, then scooped out the seeds, and cut into chunks.

For a fruit butter, only one extra step is needed, that of pureeing or blending it into a nice smooth sludge, once cooked in a bit of water until soft, after which you finish cooking with the sugar added. Now for my next batch, when there are way too many for a single pot of jam or butter, I will be doing the oven baked method. No stirring involved (or hardly any); no spitting pot of bubbling fruit hitting my arms, face, oven and floor. The smooth sludge spits rather than simmering or boiling properly. It's a super simple recipe, just the basics here.

I read Deb's comments on her recent Smitten Kitchen post about peach butter, and how as with apple butters, the seasonings added often overpower the taste of the fruit itself. So true. But I want to tell you, this fruit butter tastes like essence of guava. Perfect on your morning scone. And since it bears a very close resemblance to applesauce, goes with anything you would serve that with. Say latkes or pork for instance. Perhaps I should call it guavasauce. But, my granddaughter says Guava Butter sounds better. Maybe so.

Guava Butter

Makes about 2 jars

2 lbs. guavas
1/2 cup water
1 1/2 cups granulated sugar

Peel any bad areas off the guavas, halve and scoop out seeds. Cut into chunks, then place chunks and water in a large pot and bring to a boil. Simmer until guavas are tender, about 15 to 20 minutes, stirring occasionally to ensure they cook evenly. If you have a food mill, and want to run them through it to puree them and remove the seeds, go right ahead. If you don’t have a food mill — i.e. you already removed seeds — you can puree in a food processor, blender or with an immersion blender, until smooth. I personally hate food mills, and always seem to have a regular old hassle with them, usually with the thing in pieces at the end. By far the easier way is to just scoop out the seeds first.

Return fruit to the large pot, add the sugar and any seasonings (if you are using them), and bring the mixture to a good strong simmer (watch out for those spatters) 30 to 40 minutes, stirring occasionally in the beginning and more often towards the end, as it thickens up and the fruit is liable to scorch on the bottom of the pot.

It is done when a ribbon of preserve, poured across the top, holds its shape. You can also test by putting a dollop of the butter on a cold dish in the freezer for a few minutes and see if you're happy with the thickness. Next time, with the baking method, I'll let it go a bit longer to get more of an intense paste. But, I took as much of the spitting and stirring as I could. It is just the right consistency for spreading across your toast or scone, with that lovely guava flavor shining through, nothing interfering. Going over to Chaya at Let's Do Brunch

Cold Avocado Soup with Garlic Chives

2011-09-01T11:34:00.007-10:00

We have been enjoying lots of cool salads and cold summer soups lately, with whatever fresh vegetables and herbs are available. This Avocado Soup is an old favorite. All you really need are avocados, broth, and a bit of cream. No cooking is involved. Just a blender.

I am proud to say that Bob purchased our blender, an Osterizer, in about 1976, for $5. at a garage sale. Unbelievably, it still works fine. Do they even make things like that anymore? The Blender Cookbook (source of recipe) either came with it or was purchased at the same time, which gives you an idea of just how long I've been making this soup. You can vary the type of broth, just keep to mild tasting ones so that the avocado won't be overpowered. Also, various herbs will work - parsley is fine, dill or cilantro, but these Chinese or garlic chives are lovely, especially with their little white flowers.

They seem to re-seed themselves, and are popping up in different spots in my garden. Always welcome. The buds give a nice zap of intense flavor to omelets as well.

This little avocado scooper thingy is quite handy. Just take the seed out and scoop the flesh into your blender container.

Avocado Soup

From The Blender Cookbook by Ann Seranne and Eileen Gaden
Serves 4

1 large or 2 small avocados, seeded
1 1/2 cups chicken or vegetable broth
1 clove garlic
1/8 teaspoon red pepper flakes or Tabasco

Cover and blend on high for 15 seconds or so. Remove cover and add:

1 1/2 cups cracked ice
1/2 cup cream or milk
2 tablespoons fresh chopped herbs for garnish - chives, dill, cilantro or parsley

Cover and blend for 10 seconds or longer. If too thick, thin with more broth or cream, and serve with chopped chives, dill or parsley. Very yummy and refreshing, I'm sending it over to Week-end Herb Blogging, hosted this week by Susan of The Well-seasoned Cook.

A Cool Summer Salad of Rice, Fresh Corn, Cherry Tomatoes and Red Onion

2011-08-25T10:12:00.008-10:00

Rice has so much potential. It's not just a side, but available for pudding, main dish, or even sushi. Usually I cook a blend of white Bismati, brown long grain and wild, just for interest's sake, but often have a bunch left over. That can become fried rice, or just be re-heated as an accompaniment, however my salad was a delightful development, especially in this weather, when I don't want to turn my oven on at all.

We've been getting some wonderful fresh corn in our market, so when I thought of a rice salad, the combinations of mesoamerica came to mind. Corn, yes! Lovely little tomatoes, olives and yellow bell pepper all started flying out of my fridge.

You want to do this dish in sections. A little bowl for the red onion slivers to macerate in some cold salt water while the rest is coming together, the rice being cooked or the left-over batch being tossed with olive oil and a bit of onion, the corn steaming, then cooling down.

Since I had cooked rice in the fridge, it needed to be resusitated. I heated a pot, added some olive oil and fried the white onion til translucent before adding in my rice and seasoning.

Rice and Corn Cool Summer Salad

2 cups cooked rice, a blend is nice
1 cup fresh corn, steamed, cooled and scraped from cob
1/4 cup red or yellow bell pepper, chopped
1/2 cup thinly sliced red onion
1/4 cup white onion, chopped
2 tablespoons olive oil
1 tablespoon Zahtar Mix seasoning (you can use your favorite combination)
1/4 cup sliced black olives
7 or 8 cherry tomatoes, sliced in quarters, lengthwise
2 teaspoons fresh marjoram
1 tablespoon fresh parsley, chopped
3 tablespoons oil and vinegar dressing

Heat a medium skillet, then add olive oil, and when hot add in the white onion. Toss and fry until translucent and browning, then add the rice and Zahtar Mix. Stir fry until blended and heated through. Set aside to cool.

Husk and steam your corn, then set aside to cool. Cut off the cobs with a chef's knife.

Slice the red onion thinly, then let it macerate in cold salt water for 10 minutes. Drain and set aside.

Prepare the remaining ingredients (except parsley) and toss into a large salad bowl. Add in the red onions, cooled rice and corn, the salad dressing (I usually have my own oil and vinegar mix in a little bottle in the fridge) and toss well. Sprinkle the parsley on top and serve or chill further for later.

This was a perfect meal all by itself, with crunch, contrast and lots of good flavors ( the marjoram was a lovely piquant touch), going off to Hearth and Soul Blog Hop, hosted by Swathi of Zesty South Indian Kitchen. Hop over to her site for some great recipe ideas.

Avocado Pineapple Salad with Mint and Hawaiian Chili Pepper

2011-08-18T13:00:00.005-10:00

This was the best curry accompaniment. There were extra avocados from my sister's tree, and of course our fabulous white pineapples are happening at the moment, so with Eggplant Curry on the menu for dinner, I got inspired by what was on hand for side dishes. Okra from my garden, and this chutney thing. Mint goes so well with pineapple, and a bit of chili gave it the right amount of zip. I'm thinking this salad would also be perfect with Mexican food, say a big dish of enchiladas or carnitas. Oh yes.

A very small pineapple was used. Some of mine are very large, and some are like this. I've heard that a plant will produce smaller fruit in years following the first. Don't know for sure, but it seems that way. I let the chopped pineapple macerate overnight with a minced Hawaiian chili pepper. Also very small.

I'm combating some strange virus at the moment, so will keep this short. Just whip yourself up some

Avocado Pineapple Salad or Salsa

1 large or 2 small avocados, roughly mashed
1 small red chili pepper, seeded and minced
2 cups pineapple, cored and chopped into fairly small pieces
2 tablespoons fresh mint, chopped
1/4 teaspoon salt

You can let the pineapple sit in a glass jar with the chili pepper overnight if you like, but it's not absolutely necessary. Just mix everything together and keep in the fridge until ready to serve. This goes over to Week-end Herb Blogging, hosted this week by Chris from Mele Cotte. Check out the round-up next Monday for some very interesting and delicious posts.

Making Kefir, for Salad Dressing, Lassi, Cheese, Curried Pumpkin Soup

2011-08-11T11:21:00.019-10:00

The latest exciting discovery around here is the awesome benefit of keeping a kefir culture going, drinking and doing stuff with it. On the benefit subject, Bob has had stomach problems for over 20 years, taking Zantac, Prilosec, Tums, antacids, baking soda, etc. etc., daily, and still waking up at night with indigestion. He has no more of that! As a side note, he also says it has eliminated his sugar craving. Of course, this solution is of no monetary value to the drug industry. Sorry you doctors out there, but I do think you should take your heads out of the drug basket, and have a look at other solutions.

A client of his had mentioned making kefir in front of our grandson, who declared an interest in doing it himself, and was given some of the starter culture (pictured above). Then, when the boy went off to camp last month, I agreed to babysit his new pet, and Bob started drinking kefir (the client had told him it was good for indigestion/acid reflux). So, now we have our own culture going and his stomach thing is over. Sleeping through the night and able to eat without constant indigestion. An answer to prayer.

Kefir is similar to yogurt, but thinner and a more powerful probiotic culture. It differs from yogurt in that the culture is not a temporary visitor, but rather sets up residence in your stomach and intestines. I was developing a lactose and gluten intolerance, however that is now a thing of the past. My own success story!

What Is A Probiotic? Some information from a site on kefir:

Probiotics give our intestines the beneficial bacteria they need to do their job right - bacteria that optimize the absorption of the vitamins, minerals and other nutrients in the food we eat. Sure, we all enjoy the pleasures of dining with friends and family, but nutrition is the bottom-line reason we eat in the first place - so it really pays to maximize here. Kefir is a first class probiotic which gives us all the necessary lacto acidophilus cultures (such as Lb. Acidophilus, Lb. Brevis, Lb. Casei) and many vital, minor cultures as well – and in a living, natural form that just happens to be extremely yummy.

Kefir health benefits:

Kefir increases the right bacteria which your digestive system needs, this is beneficial for Irritable Bowel Syndrome (IBS, especially when you have taken lots of antibiotics too. It improves your immune system which helps in preventing recurrent infections in your body. Kefir is also an enhancer for irregularity in your bowel patterns and helps to increase the absorption of nutrients which you eat. Which leads to a stronger immune system.

You can find more info than you will ever need on kefir in general here as well as on the process of culturing your own. You will need some kefir grains, which look like little (acorn to pea sized) blobs of clear jello (see above on the fork). If you know of someone culturing their own, ask for some starter. Or, you can order from either linked source.

Basically, you have a couple of clean glass jars, put your "grains" in one and cover with milk. Top with a double thickness of cling wrap or cheese cloth, and a rubber band. Let that sit on your counter until the same time next day - 24 hours. You can leave it a longer time or less, depending on how thick you want it. It will also get more sour with time. Then lift out the grains with a stainless fork and dump into another jar (or pour through a sieve), and fill the new jar with milk. Top the cultured, first jar of kefir with a plastic lid and stick in your fridge. There you go, and just repeat ad infinitum. It is an extremely simple and easy process, made at room temperature and with milk (goat or cow) right from the carton (or animal). As a P.S., I am adding a link to Tammy's instructional video, as hers is pretty much the method I use, and because of her 6 year old videographer and occasional commenter.

Aside from drinking it plain, I am making a Kefir salad dressing that is very good, Lassi drinks, delicious in the summer (traditionally made with yogurt), smoothies, perfect for quiche or pancakes, and it can also be added to cold soups, such as Borscht, Potato Leek, or this Cold (or room temperature to hot) Pumpkin Soup. Which is another variation on my favorite thing to do with extra cooked pumpkin.

Curried Pumpkin Soup

for 2 Servings

1/4 (medium sized pumpkin) cooked, flesh cut in chunks
2 tablespoons ghee, or vegetable oil
1 onion, chopped
1 Spring onion, minced
1 clove garlic
1 tablespoon turmeric (I used fresh from my garden, minced)
1 teaspoon cumin seeds, toasted
1 chili pepper (to your preferred heat)
2 teaspoons salt (approx.)
2 teaspoons crushed, toasted curry leaves for garnish
2 cups chicken or mushroom broth
1 cup plain kefir

Melt the ghee in medium skillet, when hot add the onions, garlic, turmeric and chili pepper. Fry until the onion is soft and translucent. Set aside to cool slightly, then blend with the pumpkin, broth, and kefir til smooth. Add salt to taste. Garnish with the crushed curry leaves. I fry them til crispy, then crush in a paper towel.

Let the soup cool in your fridge or serve hot if preferred. Either way it is delicious, plus very good for you. Coming next will be an Herbed Kefir Cheese and Potato Salad. I'm sending this post off to Week-end Herb Blogging, hosted this week by Lynne of Cafe Lynnylu. Check out some great recipes and herbal tips at the Round-up on her link.

Cold Borscht with Chive Blossoms and Dill for Cook the Books Club

2011-07-25T14:03:00.009-10:00

Garden Spells, by Sarah Addison Allen, our current Cook the Books Club selection, is another CTB pick in the tradition of food as magic, such as The Last Chinese Chef and Like Water for Chocolate. I am a sucker for a bit of the miraculous in life, and, this little gem of a novel certainly cast it's spell. I went right out and read every one of her other books, after finishing it. Got to love a book that mixes up a spellbinding plot with romance and good food.

Allen's story line about a magically gifted Southern family was unique enough to hold my interest, and her characters were well conceived, not at all predictable, but flawed, believable yet sympathetic human beings, who struggle with the emotional baggage we all carry, grow and come out changed for the better. Even the apple tree had personality.

There was plenty to inspire our culinary interest as well. My first thought was to do stuffed zucchini flowers, but the snails got all of the starts we put out. I should cook them, the little devils. But her mention of chive blossoms was a revelation. I'd had no idea you could eat the flowers, or that they would be so delicious, carrying a more assertive jolt of the chive flavor. I will never pass up that opportunity again. Mine are garlic chives, sometimes called Chinese chives, and have white flowers, rather than the lavender blooms of standard chives.

I thought how lovely they would look floating on a bowl of chilled beet soup. In the Russian/Estonian/etc. tradition with dill and cucumber, it would be perfect for our summer weather. And, anyone with hurt feelings at dinner might be soothed. Also the dill helps digestion and was thought to ward off any evil eyes lurking about, as per my Rodale's Encyclopedia of Herbs.

Cold Borscht with Garlic Chive Blossoms and Dill

Inspired by Garden Spells by Sarah Addison Allen
Makes 4 servings

    * 2 medium beets
    * 2 new potatoes
    * salt
    * juice of 1 lemon
    * sour cream, whole milk yogurt, or kefir can be stirred in or served on the side
    * 2 teaspoons horseradish (or to taste)

      Garnish
    * 1 small cucumber, diced (if the seeds are large, remove them)
    * 1/2 bunch scallions, thinly sliced, and or garlic chive blossoms, separated from the cluster
    * 2 tablespoons fresh dill, chopped
    * slices of hard cooked egg are also traditional

Peel beets and potatoes and place, whole, into a medium saucepan. Fill with water just to cover the veg and bring to a boil. Reduce heat and simmer for about 30 minutes (check beets and potatoes with a fork; you may need to extend the simmering time by a few minutes depending on the size of your veg). Remove the beets and potatoes and let cool for a few minutes, reserving the water.

Once the veggies are cool enough to handle, grate the beets coarsely, either by hand or in a food processor, and dice the potatoes. When the water has cooled to room temperature, put the beets and potatoes back into the broth and refrigerate for a few hours or overnight (the longer the flavors can marry, the better).

When ready to serve, add salt, horseradish and lemon juice to taste, and whatever you want from the garnishes. Sour cream or thick yogurt are good to serve on the side, for everyone to help themselves. This cold Borscht makes a beautiful first course for your summer feast, or a delightful lunch. The flavoring is simple and the soup comes together easily. Just do the vegetable boiling the day before, and you'll be set.

Tamale Pie with Cacao Sprinkles and Pina Colada Sorbet

2011-07-19T16:06:00.003-10:00

Pineapples are making their presence known around here, so we'll be making jam and sorbet and upside down cake, salsa, but best of all is just fresh, sweet and juicy. If it gets to be overwhelming, I make wine. These are Hawaii's select White Pineapples - on top of the pineapple charts, ambrosia really. I have quite a few planted, in borders, around trees and in their own patch. Every time I pull off a top, it gets planted somewhere, so over the years the numbers keep increasing.

I thought a Pina Colada Sorbet would be just the perfect dessert Sunday after my Tamale Pie. Coconut cream, pineapple juice, some agave nectar and a bit of rum. Outstanding really, it was light, refreshing, and tasted just like a Pina Colada.

Pina Colada Sorbet

3 1/2 cups fresh pineapple juice
1/2 cup coconut milk
1/4 to 1/3 cup agave nectar (depending upon how sweet you like it and how sweet your pineapples are)
2 - 4 tablespoons white rum

Pour into your ice cream maker and run til thick. Freeze until it gets as firm as you like and enjoy!

The Tamale Pie was very yummy and satisfying, with zucchini, green chili, refried black beans, hamburger, etc. I'll just give the recipe. As casseroles go it's a real family pleaser and easy to put together.

Spicy Tamale Pie

Serves 4-5
1 tablespoon vegetable oil
1 small onion, chopped
1 zucchini, chopped or 1/2 medium bell pepper
1 small green chili pepper, minced
1 lb. lean ground beef
2 tablespoons chili powder
1 teaspoon cumin powder
1 tablespoon fresh oregano (I used Mexican perennial)
1 14 1/2 oz. can tomatoes, cut up in small pieces
1 can black or pinto beans, whole or refried
1 cup corn, cut from the cob (canned or frozen is okay)
1 teaspoon salt, plus more to taste
3/4 cup yellow cornmeal
1/2 cup shredded cheddar cheese
1/2 teaspoon salt
1 tablespoon ground cacao

Heat the oil over medium heat in a large skillet. Fry the vegetables (except corn), stirring until the onion is beginning to brown, 3-5 minutes. Crumble the ground beef into pan and cook, stirring to break up lumps, until the meat is no longer pink. Add the chili powder, oregano, tomatoes, beans, corn and salt, stirring frequently until thickened, 8 to 10 minutes. You can sprinkle the cacao powder now, and stir it in, or on top, as I did. Transfer to a greased 2 quart ovenproof casserole.

Preheat oven to 350 F. In a medium saucepan, combine cornmeal, the 1/2 teaspoon salt and 1 1/4 cups cold water. Whisk until blended, then bring to a simmer over medium heat, stirring. Continue to cook, stirring until thickened, about 5 minutes.

Spread the cornmeal batter evenly over casserole ingredients. Sprinkle cheese evenly over the cornmeal topping, and the cacao at the end, unless you added it to the tamale mixture, which I would have done if I had remembered in time. I would also add a bit more of it (reflected in the recipe). Bake in preheated oven a30 to 35 minutes, or until casserole is hot, bubbling and the top golden brown.

A nice fresh green salad is all I'd add. We went through it lickedy split and enjoyed every bite. I'm going to share this with Hearth and Soul Blog Hop, and invite you to take a look at lots of great recipes over there.

Grilled Brats with Sauerkraut and Apples on Egg Noodles

2011-07-14T10:03:00.007-10:00

We Daring Chefs were busy this month whipping up homemade noodles. Mine were fun. First I did Fazzoletti with Pesto and fresh corn. However, not being all that happy with the result (my pesto was a flop), went on to this dish. It is definitely something you can do with any extra brats you grilled on the week-end.

Steph from Stephfood was our Daring Cooks' July hostess. Steph challenged us to make homemade noodles without the help of a motorized pasta machine. She provided us with recipes for Spätzle and Fresh Egg Pasta as well as a few delicious sauces to pair our noodles with!

I have come to the conclusion, after this noodle experience, that you want to make your pasta early in the week, or the day. As I did with the second batch. Then, after freezing or chilling, when you are not in the middle of your dinner prep, the pasta is just a part of your mise en place. A done deal...almost.

I made the Fazzoletti right along with the rest of my dinner, and it does jam things a bit. The remainder of the batch waited until early the next day, when I rolled out some wide tagliatelle for the Brats with Apples dish. I used a classic egg noodle recipe, though 1/4 cup of the flour was whole wheat spelt.

Curled up a bit, frozen and then bagged, the pasta was ready to go. I caramelized an onion in some butter, adding in a peeled and chopped apple towards the end with a 1/2 tablespoon of minced sage, then the brats, cut in 1 inch slices and 10 oz. sauerkraut. It needed more of a sauce, so I added in a 1/2 packet of brown gravy mix (don't worry, a healthy brand) and some water. Delish.

I am sending this off to Presto Pasta Nights, hosted this week by Debbie of Debbie Does Dinner. And, be sure to check what the more daring chefs (than me) cooked up at The Daring Kitchen.

Fried Green Tomatoes and Salad of Arugula, Avocado, BBQ Chicken Slices and Gorgonzola

2011-07-07T10:30:00.005-10:00

I didn't even get everything in that title. This salad also had romaine and radishes. Altogether a nice combination, especially with the side of Fried Green Tomatoes. I loved that movie, and have been (in the back of my mind - the food file) wanting to give them a try ever since. So, humming along the produce aisle the other day, I came upon the fruit and veggie guy unloading tomatoes into a bin, and there were these green ones in with the ripe reds. Why would anyone pick tomatoes that green, unless for this dish? Tell me that. Tomatoes should ripen on the vine, shouldn't they? Am I naive? At any rate, you now have the back story on my supper. I'm sure you all were curious.

As for our salad, I had left-over Teriyaki Chicken, since Bob has been Barbecuing almost every weekend, some fresh arugula and Gorgonzola, which sounded like the perfect accompaniment for our fried side. You do not need to buy prepared barbecue sauce. I am going to divulge my secret Teriyaki Chicken recipe here (this is almost a staple in Hawaii). We'll start with that. Cooked chicken is not all that photogenic however, so just imagine the scent and flavors coming off your grill. Unbeatable really.

Chicken Teriyaki

Marinate 8 chicken thighs, with skin and bone please (though I usually trim off excess, dangling skin or fat) for at least an hour, in the following mixture:

1 cup naturally brewed soy sauce
1/3 cup apple cider vinegar
1 thumb fresh ginger, peeled and minced
3 cloves garlic, peeled and chopped
2 tablespoons Mae Ploy Sweet Chili Sauce
1 teaspoon Chinese 5 Spice
2 teaspoons sesame oil
freshly ground black pepper to taste

You can also baste with the marinade while barbecuing. Be sure not to have your coals, gas, wood too hot. You don't want black on the outside and raw inside.

The Salad Dressing

2 tablespoons Gorgonzola cheese, crumbled
1/4 cup whole milk yogurt
1/4 cup mayonnaise
1 tablespoon lemon juice (or white vinegar)
salt to taste

Fried Green Tomatoes

From Simply Recipes

If you can find it, use fine white cornmeal, which is the primary cornmeal used in the South. (I used corn flour) Buttermilk adds flavor and tang, but is not strictly necessary. I used a mix of yogurt and milk.

    * 3 medium, firm green tomatoes
    * Salt
    * 1 cup all-purpose flour
    * 1 Tbsp Cajun seasoning (optional - I used my Zahtar Mix)
    * 1/2 cup milk or buttermilk
    * 1 egg
    * 1/3 cup cornmeal
    * 1/2 cup fine dry bread crumbs
    * 1/4 cup peanut oil or other vegetable oil

Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes. Meanwhile, place in separate shallow bowls: the flour and Cajun seasoning (if using); buttermilk and egg; and bread crumbs and cornmeal.

Heat the oil in a skillet on medium heat. Beat the egg and the buttermilk together. Dip tomato slices in the flour-seasoning mix, then buttermilk-egg mixture, then the cornmeal-bread crumb mix. In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain. These are fantastic with a little Tabasco, or a pool of that Mae Ploy hot sauce, as we did.

Yield: Serves 4 as a side dish. Very yummy. I am linking this post with Hearth and Soul Blog Hop, so be sure to look for lots of great recipes over there.

You probably know that using some of your tomatoes (if you are growing them) while green, is a way of getting more delicious variety from that crop. Here we have fruit flies, which go after the larger size tomatoes. So, the only ones I can grow without bagging each one, are cherry tomatoes. But I'm growing zucchini with that idea in mind. Every summer it seems there is more of that vegetable than anyone knows what to do with, however if a good number are used in the bloosom stage, well you get the idea. I want to try stuffing squash flowers this year. Something I've never eaten and want to. Like those Fried Green Tomatoes.

Daring Potato Salad?

2011-06-14T11:25:00.008-10:00

At first thought, Potato Salad doesn't sound like all that much of a challenge. I decided to re-think the same old same old, and see how my regular recipe could be improved.

Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!

Normally, I boil the potatoes, add some chopped veggies and toss everything with mayonnaise, mustard, salt and pepper, etc. before refrigerating. Just for the heck of it I checked my old Joy of Cooking to see how far off I've been from a standard. Low and behold, the correct technique should be to toss the still warm potatoes with vinaigrette, let them cool a bit, add the vegetables if any, refrigerate, then add your mayonnaise dressing when the salad is cold. Brilliant idea, as the oil and vinegar, plus herbs can be absorbed by the warm potatoes, before adding any mayonnaise.

This time I decided to add fresh fennel, shredded with my mandoline (only getting a little of my finger) and lots of dill from our garden, red bell pepper for color, texture and flavor, and green onions, both the white and some of the greens. The fennel is fantastic in there, and the dill. Well, everything actually. We loved this version. The mayonnaise was a homemade Aoili, to which I added whole milk Greek yogurt and prepared mustard.

Potato Salad with Fennel and Red Bell Pepper

For the vinaigrette:
1/4 cup white vinegar
1/4 cup olive or walnut oil
Kosher salt and freshly ground black pepper
1/3 cup chopped fresh dill
1 teaspoon prepared mustard

4 lbs. new or small red potatoes
1 fennel bulb, cut in half and sliced thinly
4 green onions, white part minced with equal amount of the greens
1 clove garlic, smashed (optional)
1 small red bell pepper or half of a large one
2 hard cooked eggs, sliced
1/2 cup mayonnaise
1/4 cup whole milk yogurt
1 teaspoon prepared mustard
1 tablespoons chopped parsley
additional salt and pepper to taste
fresh dill for garnish

Shake the dressing ingredients together in a glass jar and set aside. Wash and boil the potatoes whole, then drain and let cool enough to peel and slice. Toss with the dressing and let cool down a bit. Add in the green onions and garlic while still warm. Refrigerate until well chilled. Whisk together the aoili or mayonnaise, yogurt, and mustard, then add in to the potatoes your remaining veggies, parsley, egg and the mayonnaise mixture. Stir well to combine everything and taste for additional seasonings. Garnish with dill.

This fabulous Potato Salad was the perfect BBQ accompaniment last week-end. Just some pickled vegetables on the side and bread with our grilled brats and teriayaki chicken. Yum yumo. You can see what the other cooks did with this challenge at The Daring Kitchen. Also linking with Hearth and Soul Blog Hop for their 1st Anniversary.

Coriander Scallops with Passionate Ginger Dressing

2011-06-11T14:41:00.003-10:00

Sometimes I post more during a given month and sometimes less. Perhaps less to say, fewer outstanding recipes to pass on, or just lazy? Anyway, it is better to say nothing, when you don't have something worthwhile to share. There are a few old proverbs attesting to that. In this case, the recipe is fine, I just didn't take many photos, not being all that happy with my camera. Blame it on the Scotch in me, but as long as the thing is actually working, there is absolutely no justification for purchasing a new one. Then my daughter had to demonstrate the camera on her Droid, which it turns out, beats out most decent CAMERA cameras. And, this is a phone?

At any rate, I am continually trying out new recipes, either from magazines, other blogs, or from my cookbook collection, though Bob would rather I stuck with some tried and true favorites. But, he's usually a good sport, and the ultimate recipe critic. If a weency bit of whatever is being pushed around on his plate, the verdict is pretty obvious. Doesn't need to say a word. Sometimes I'm in agreement. Most of the time, actually. So, last night two recipes were tried. One for Stuffed Artichokes, which sounded delicious in the write-up, but were on the ho hum side. Then there was this salad of scallops seared with a crushed coriander coating and zippy dressing of passion fruit and ginger. A "keeper", folks.

I store my coriander seeds in the freezer, so up until recently, had a tendency to overlook their presence. Now the seeds are out and being crushed on a more regular basis. The flavor really pops, and the crunch of texture they give is awesome too.

Coriander Scallops with Passionate-Ginger Dressing

Adapted from the recipe in Bon Appetit, March 2011
For two servings

Dressing
3 tablespoons passion-fruit juice, or lillikoi (as we say in Hawaii) fresh, or frozen and thawed
2 tablespoons balsamic vinegar (white preferably)
1 tablespoon honey or agave nectar
2 tablespoons extra-virgin olive oil
1 tablespoon fresh ginger, peeled and finely minced

Shake the dressing ingredients together in a small glass jar, taste for salt and pepper, and set aside.

2 tablespoons coriander seeds, crushed in mortar or a small processor
6-8 sea scallops, side muscles removed
Kosher salt and freshly ground black pepper
4 cups mixed baby greens
1/2 cup cherry tomatoes (I used a mix of yellow and red, or you could use orange segments instead, as per the original recipe.)

Place the crushed coriander seeds on a plate. Sprinkle the scallops with salt and pepper, then press both sides into the crushed coriander to coat. Heat 2 tablespoons olive oil in heavy skillet over medium-high heat. Add the scallops and cook until goldenbrown and just opaque in center, 1 1/2 to 2 minutes per side.

Divide your greens, tomatoes (or orange segments) and scallops between two plates. Drizzle dressing over. A delightful summer salad altogether, which I will be sending off to Deb at Kahakai Kitchen for Souper (Soup, Salad and Sammie) Sundays.

Quinoa Salad with Watercress, Asparagus, Pepitas and Feta

2011-06-05T11:15:00.011-10:00

Quinoa is truly a delightful little grain. And good for you too. High in antioxidants, fiber and minerals, the South American "supergrain" provides many health benefits, including helping to promote weight loss, lower cholesterol and blood pressure, and even prevent migraines. Quinoa contains all nine essential amino acids, making it a "complete" protein without the need to combine it with other grains, legumes or meats.

It tastes a little like barley, and in this recipe, fluffs up nicely as excess moisture is steam dried off. That tip came from my Gourmet Today cookbook, though I almost skipped it, thinking at first it was an unnecessarily fussy extra step. But, then I thought, wait - if Ruth put it in there, maybe I should just give it a try. Good move, Claudia...

Usually I just bring twice the amount of water or stock as grain, to a boil, and simmer the rinsed seeds, exactly like I do rice. Steamed afterward, they become a light and fluffy canvas for dabbing in the colors, flavors and textures of this salad.

You could use a variety of vegetables here. Cucumbers, bell pepper, zucchini, avocado, red onion would all be great. Herbs as you like. The recipe in Gourmet Today had sweet corn, roasted poblano chiles, cilantro and tomato. Oh boy, something for the next time.

Quinoa Salad with Watercress, Asparagus, Pepitas and Feta

1 cup quinoa
salt
2 cups water or chicken stock
2 green onions, minced
1/4 cup hulled pumpkin seeds (pepitas), toasted in a dry skillet
2 cups asparagus, broken into 1 inch pieces
1 cup watercress leaves, washed
1/2 cup crumbled feta
3 tablespoons lemon juice
1/4 cup garlic mayo (recipe below) or more as you like
1 cup watercress leaves
Fresh ground black pepper and salt to taste

Bring your water or stock to a boil, add salt and the well rinsed quinoa and simmer for about 15 minutes, uncovered. While that is going, you can cook your asparagus just until bright green and tender (about 6-8 minutes) in a pot of boiling water. Drain with a ladle and set aside, keeping the water at a boil.

Now the quinoa steaming step. Drain the quinoa into a strainer, rinsing the pan to get all the bits, and set the sieve over your pot of boiling water. It shouldn't actually touch the water. Cover it with a kitchen towel and a lid, folding the edges of the towel onto the top so they don't burn. Steam until fluffy and dry, about 10 to 15 minutes. Empty it into a large salad bowl and set aside. While it's cooking you can dry roast the pumpkin seeds and finish assembling the remaining salad ingredients.

Toss everything together with the mayonnaise, lemon juice, salt and pepper.

Garlic Anchovy Mayonnaise

Adapted from the recipe by Louisa at The Wednesday Chef
Makes about 1/2 cup
1 egg yolk
Salt
1 garlic clove, minced
1 anchovy fillet
1/4 lemon
1/3 to 1/2 cup of neutral vegetable oil
2 to 3 tablespoons extra-virgin olive oil

Put all the ingredients, except oil, in a wide-mouth jar and pulse for about 30 seconds with an immersion blender. Use a good pinch of salt, and as much minced garlic as you'd like (I used about half a clove, which made for a pretty mild mayo). Pulse again. While pulsing, slowly drizzle in the oil until the mixture is emulsified and creamy. Taste for salt and thin with a little more lemon juice if necessary.

A very substantial and filling meal, yet light and summery. I espeially enjoyed the crunchy, nutty toasted pumpkin seeds in there. Endlessly variable. I'm sending my dish over to My Meatless Mondays Lots of good information and recipes to check out.

Angel Pie or Mango Pavlova

2011-05-31T14:53:00.012-10:00

I planned this to celebrate a friend's return from Papua New Guinea, via Australia, where some say the dessert called a Pavlova, originated. Australia by some accounts, New Zealand by others, Down Under at any rate. However, it is indeed heavenly, so that may be where the term "Angel Pie" comes in. By either name, the dessert is pretty high up there in the sweets cosmos. The stratosphere. Sunny said "exquisite" and we all wolfed it down.

A meringue on the bottom, crispy on its outside, tender marshmallowy inside, the top piled with mangoes and whipped cream. I don't know how you could beat that. Not even CHOCOLATE. And I am a certifiable chocoholic. You would not dream anything this good could be so easy to put together.

For the meringue:
4 egg whites
Pinch of salt
1 1/4 cups superfine or regular granulated sugar
2 teaspoons cornstarch
1 teaspoon white vinegar
A few drops vanilla extract

For the topping:
2 cups diced mangoes
2 tablespoons confectioner's sugar
1 1/2 cups heavy cream.

Preheat oven to 300°F (130°C) and place rack in center of oven.

1. To prepare meringue, line a baking sheet with parchment paper, and draw a circle on the paper using an 8- or 9- inch cake pan as a guide. I cut mine out.

Pour the vanilla and vinegar into a small cup. Stir the cornstarch into the sugar in a small bowl. In bowl of an electric mixer, combine egg whites and salt. Begin beating at low speed, slowly increasing to high. Continue until satiny peaks begin to form; gradually beat in sugar a tablespoon at a time. A few minutes after these dry ingredients are added, slowly pour in the vanilla and vinegar. Increase speed a bit and whip until meringue is glossy, and stiff peaks form when the whisk is lifted.

2. Mound onto parchment within circle, and shape into a disk, a bit lower in the middle, higher around the edges. Place in oven, and immediately reduce heat to 250 degrees. Bake 1 hour 15 minutes, or until the outside is dry and takes on a very pale cream color. Check on meringue at least once during the baking time. If it appears to be taking on color or cracking, reduce temperature 25 degrees. Turn off heat, and allow meringue to cool completely in oven. It will keep several days at room temperature in an air-tight container.

3. To prepare topping, pour the cream into a mixing bowl, and whip until it is thick enough to hold peaks, adding the confectioner's sugar at the end. Gently fold the diced mangoes into the whipped cream. Refrigerate until ready to serve.

4. When ready to serve, set meringue onto a large serving plate. Lift carefully and peel off the parchment. Spread the cream and mango mixture evenly over meringue. Serve immediately. You might garnish with some mint leaves. I didn't think of that until after. Oh well, next time.

A dessert truly made in heaven. Next perhaps a pineapple Pavlova. My pineapples are almost ready, and mint is wonderful with pineapple. I'm linking this with Hearth and Soul Blog Hop and Bizzy B. Bakes. Please do visit for some great recipes.

Red Lentil, Mango and Arugula Salad with Passion Fruit Vinaigrette

2011-05-27T13:43:00.006-10:00

This salad says, Summer, you have arrived! Officially. When mangoes are dropping off the trees, demanding to be used pronto, it's all the sign you need. I mean if, by some miracle, you hadn't noticed the heat. There is a Mango Angel Pie planned for this week, I've been cooking green ones that drop off early, and this was a main dish fruit on the savory side of sweetness. The vinaigrette contains mustard and cumin, along with umi plum vinegar and the passion fruit juice. Altogether, a salad that will wake up any lazy or dozing taste buds.

The sprinkles of green are crushed curry leaves.

I started out with the idea of using Le Puy lentils, but discovered we were out, so just substituted the red lentils, after researching an estimated cooking time. These red lentils, or Masoor dal, cook up much faster than some (like Le Puy) and are usually prepared in curries or sauces, cooked down to a softer consistency than you want for salad. I tasted as they simmered, and after 4 minutes, pulled the pot off immediately.

Sometimes it feels as though we've been eating way too much meat. And, it's there in the left-overs I polish off for lunch as well. A good thing for me that lentils are a quick fix. Using legumes entails more thinking ahead than lentils, which don't require soaking first. So, a great staple to have on hand for whipping up a main dish salad in no time at all..

The mangoes add a nice contrasting tangy sweetness to the ensemble, with a hint of the Middle East from mint and cumin. The local, pretty Spring onion from our market was too irresistible.

Passion Fruit Vinaigrette

1/4 cup passion fruit juice
2 tablespoons honey or agave nectar
1/2 cup mild vegetable oil
1/3 cup umi plum vinegar (or red wine vinegar)
1 tablespoon prepared mustard
1/4 teaspoon cumin
Kosher salt and freshly ground black pepper

Add all the dressing ingredients to a glass jar and stir well, until the honey is dissolved. Set aside while making your salad.

Red Lentil Salad with Mango and Arugula

Serves 2

2 cups water
100 grams red lentils (or about 3/4 cup)
1 small to medium mango, skinned and sliced
1 cup arugula leaves, washed
1/2 medium red bell pepper, chopped
1/2 Spring onion, minced
2 tablespoons mint, chopped
1 sprig of curry leaves, fried crispy and crushed

Bring water and the lentils to a boil, then simmer from 4 to 8 minutes. Check so they don't get mushy. Drain and let them cool in a strainer when finished. Then put into a salad bowl. Meanwhile, fry the curry leaves and set aside to cool wrapped in a paper towel. Then crush and sprinkle over the lentils.

Prepare the vegetables, mango and mint, then add to the lentils. Shake the vinaigrette well, and toss the salad with about 1/4 cup of dressing. Add more if needed. Taste for salt and pepper. I served it with ears of fresh, buttered corn. A loaf of crusty bread would also be nice. This will go over to Chaya for her My Meatless Mondays round-up this coming week.

A Lunch in Paris, for Cook the Books Club

2011-05-24T12:00:00.015-10:00

The title alone is alluring, of our Cook the Books Club current selection, Lunch in Paris, by Elizabeth Bard. I'd like to drop everything and be magically transported to the fabled city for a visit. If it weren't for the Parisians that is. Sorry .... though the author and her husband are not native to Paris, so perhaps they won't mind me venting just a trifle. But, even the rest of France, from what I can gather, are in agreement. On that subject, the book reminded me of a recent read by David Lebovitz, The Sweet Life in Paris. By the time I'd finished, it was perplexing indeed why anyone would subject themselves to the place long term. Only true love. Good food and beauty are available in more congenial locales. Though, as long as you're not having to deal with the attitudes yourself, it can be humorous.

You have to give Bard credit for not only sticking it out, but coming up with fabulous recipes and a darn good read as well. I love a true romance, and paired with tempting food, it is a marriage made in heaven. She draws us along, into her difficult dilemma, torn between home and a foreign country, long held ideals now challenged by love. What people are telling her, versus her heart, as capsulated in this quote from the book, page 109:

"There were many things he wanted to do, many things we could do together. But I felt deep down that if I wasn't prepared to spend the rest of my life with the man in front of me right now - the poorly paid French civil servant with no tie, an unheated bathroom, and a principled grudge against the Coca-Cola Corporation - I had no business marrying him at all.

And then there was Paris - beautiful, slightly inaccessible Paris, like the girl who lures you close with her ruffles and her scent, then leaves you in the doorway, cold and alone, with the barest hint of a good-night kiss. I felt like I was standing on the doorstep of a culture, and I wasn't sure if anyone was ever going to let me in. I couldn't just say yes to Gwendal. I had to say yes to Paris too."

Can she make changes to previously held beliefs about the meaning of life, and what constitutes success? Both she, and her husband-to-be, Gwendal, do make satisfyingly positive adjustments to one another, as well as to their respective cultures, by the story's finish. A great read, and there's nothing like a storybook ending, though I am sure that the working out of their marriage will entail many more adjustments and compromises, as does any marriage in real life.

There was much about Lunch in Paris to inspire a cook. Between riffs off family recipes, ideas from her experiences in a culture besotted with good food, and using local market and backyard produce, narrowing it down was the only problem. In recent posts I have gone into my search for local, humanely raised pork, and since it is now available, I was especially drawn to their friend, Mayur's preparation of wild boar with apples. Since we do have green mangoes here though not apples (well, yes mainland shipped ones), I thought it might be a good substitution, along with some mango liqueur, sitting in my cabinet unopened for eons, instead of Calvados, which seems to be completely unavailable locally.

Roast Wild Boar with Green Mango

The slightly tart mango, cider vinegar and Mango Fruja liqueur combined to give the tender, slow cooked pork a lovely complex flavor. Highly recommended, and if you don't have any wild boar available, you can use Pork Tenderloin as she does in the book's recipe, on page 279.

I am looking forward to reading everyone's posts on this enticingly romantic biography. Check for the round-up, by our host, Johanna, at the end of the month.

Pepperoni, Squash, Peppers and Pasta Toss

2011-05-18T16:57:00.003-10:00

A package of Applegate Farms pepperoni was not being used up fast enough, so what do we do? Toss it with pasta, of course. Some nice Summer squash, zucchini, tomatoes, and peppers, all sauteed in a bit of olive oil, throw in the diced meat, and we're good to go. A lovely, colorful and flavorful dinner. There was only a very small amount left, and I am claiming it for lunch.

I didn't add any spices at all, just a bit of sea salt on the veggies, as the pepperoni is enough to give it a real dose of tasty umami. Use whatever fresh vegetables you have. Okra, diced sweet potatoes, asparagus or bell peppers would be good.

Pepperoni Vegetable Pasta Toss

For two:
Get a big pot of water boiling
1/2 package spaghetti noodles
2 tablespoons olive oil
1/2 onion, chopped
2 fairly large cloves garlic, chopped
1 zucchini, cut in half, then sliced
1/2 Summer squash, sliced
1/2 bell pepper, chopped
1/2 Serrano pepper, minced
15 oz. can diced tomatoes
about 1/4 cup of white wine
1/2 cup pepperoni, diced
salt to taste

While your water boils, get everything sliced and diced, ready to roll. Heat the olive oil and begin sauteing the
vegetables, starting with the onion, then the garlic. Toss and fry, toss and fry. Then add the tomatoes and a glug of wine. Let everything simmer nicely while the pasta cooks, just until the veggies are tender and the noodles al dente.

Something to do all summer long with seasonal fresh vegetables and a bit of bacon or tasso or pepperoni. Oh, I should just say a little pig goes a long way. And is a good thing to share with the lovely folks at Presto Pasta Nights, hosted this week by Cassie at the Kitchen Alchemist. Check out some delectable dishes over there after Friday.

Hawaiian Grines - Wild Big Island Boar Sausage for Charcutepalooza

2011-05-15T05:20:00.014-10:00

Grines is a term for food in Hawaii, in this case pork....ground. I guess it makes sense in a way. Finding them was the big deal, however, as I was not at all happy with the last bit of piggy we sourced. Should have driven out to the scene of its undoubtedly sad upbringing, several hours away, down the coast to Hamakua, and checked things out for myself. Well, this time I was determined, one way or another to get some free range, wild and happy boar. If I had to go hunting myself, with my trusty Glock. Ha ha. Just kidding folks. I'm not into that really.... Unless sorely pressed.

I was walking away from the store yesterday when an employee came running after me, "Claudia, your pig came in." Likely any vegetarians in the area were cringing, eyes squished closed. So, back I went to collect my wild boar bits.

From free as a boar can be, in the forests of the Big Island, brought to the slaughterhouse by Mr. Hunter, to the store and then to me. I cut the meat in half, ground one part for Breakfast Sausage and the rest for Chorizo, since the challenge for this issue of Charcutepalooza was grinding your own sausage. Then added the seasonings and put both portions away in the fridge to chill up again. We are using the authoritative book on the subject, Charcuterie, by Michael Ruhlman and Brian Polcyn, as a guide, and I pretty much stuck with his recipes, excepting as noted below.

The following morning, as recommended, I pulled a small patty's worth off of my Breakfast Sausage for a flavor test. Nice with my mango and pastry, though just a bit on the salty side. So, I decided to add some finely minced apple. Picture a pig with an apple in its mouth.

I froze patties with the rest of the Breakfast Sausage. Once frozen, you can cut up the paper to separate them and then pop into a freezer bag. We had a couple for Sunday breakfast with our waffles. Yum.

The bowl is sitting in an ice bath between grinding batches.

That Chorizo is awesome, with the flavors of ancho, chipolte, fresh oregano and a glug of tequila. So fine for dinner, fried up with potatoes, okra, onions, and bell pepper.

A recipe is not really needed, and no additional spices or flavorings are necessary. The Chorizo supplies enough. Fry up as much sausage as you want, then set aside, drained. In the same skillet, fry your par-boiled potatoes (cut in dice), chopped onion, okra, sliced about 1/2 inch thick or so, and diced bell pepper. Stir fry until all are tender and browning. Seriously good. Now I am looking forward to scrambled eggs with Chorizo, Black Refried Beans with Chorizo, and etc.

A few things learned from this experiment: I don't need to grind quite so fine, and should knead or paddle a little longer, for more cohesiveness. Also, the spices don't have to be so prominent in the Breakfast Sausage, though the apple helped quite a bit. Be sure to check out all the innovative takes on this current Charcutepalooza challenge at Mrs. Wheelbarrow's site. Also linking to Frugal Food Thursday and Hearth 'n Soul Blog Hop for more great recipes.

Gumbo Chorizo Style, Let the Good Times Roll!

2011-05-14T09:46:00.003-10:00

I had the bright idea of making a Chicken and Sausage Gumbo, using my own homemade sausage, made with wild caught Hawaiian boar. Okay, in theory. Just getting some in time was the hold up. Where the heck are you hunters when we need you?

Our May hostess, Denise, of There’s a Newf in My Soup!, challenged The Daring Cooks to make Gumbo! She provided us with all the recipes we’d need, from creole spices, homemade stock, and Louisiana white rice, to Drew’s Chicken & Smoked Sausage Gumbo and Seafood Gumbo from My New Orleans: The Cookbook, by John Besh.

As it turns out, my special order, wild pig came into the store, a day after I made my gumbo. However, the good news is, there was some happily raised and prepared Chorizo at our wonderful Natural Foods Store, so we went with that, and with fantastic results, I must say. Really, I must. Luckily the Farmer's Market had some fresh okra, because what would it be without that? This Gumbo is to die for. That good.

I did the mise en place, all vegetables chopped, minced and ready, spices and herbs out, chicken cut up and ready. Roux was the first to start, in my rendered and saved duck fat, then the onions, all browning up nicely.

The recipe was great. I won't mention any changes, other than the sausage. Hey, at least it was from the South. South of the Border maybe, but still. It added immeasurably to the overall flavor, I think. Also, I cut the amount way down, and it was plenty for 4-5.

Drew's Chicken and Smoked Sausage Gumbo

From the Daring Chef's Challenge 5/11
Minimally adapted from My New Orleans: The Cookbook, by John Besh

Serves 10-12

Ingredients

1 cup (240 ml) (230 gm) rendered chicken fat, duck fat, or canola oil
1 cup (240 ml) (140 gm) (5 oz) flour
2 large onions, diced
1 chicken (3 ½ to 4 lbs.), cut into 10 pieces
2 tablespoons (30 ml) (15 gm) (½ oz) Basic Creole Spices (recipe follows), or store-bought Creole spice blend
2 pounds (2 kilograms) spicy smoked sausage, sliced ½ inch (15mm) thick
2 stalks celery, diced
2 green bell peppers (capsicum), seeded and diced
1 tomato, seeded and chopped
2 cloves garlic, minced
Leaves from 2 sprigs of fresh thyme
3 quarts (3 liters) Basic Chicken Stock (recipe follows), or canned chicken stock
2 bay leaves
6 ounces (175 gm) andouille sausage, chopped
2 cups (480 ml) (320 gm) (11 oz) sliced fresh okra, ½ -inch (15mm) thick slices (or frozen, if fresh is not available)
1 tablespoon (15 ml) Worcestershire sauce
Salt, to taste
Freshly ground black pepper, to taste
Filé powder, to taste
Tabasco, to taste
4-6 cups (1 – 1½ liters) (650 gm – 950 gm) cooked Basic Louisiana White Rice (recipe follows)

Directions:

1. Prepare homemade chicken stock, if using (recipe below).
2. Prepare homemade Basic Creole Spices, if using (recipe below).
3. Season the chicken pieces with about 2 tablespoons of the Creole Spices while you prepare the vegetables.
4. Make sure all of your vegetables are cut, diced, chopped, minced and ready to go before beginning the roux. You must stand at the stove and stir the roux continuously to prevent it from burning.

5. In a large cast-iron or heavy-bottomed pan, heat the chicken fat, duck fat, or canola oil over high heat. Whisk the flour into the hot oil – it will start to sizzle. Reduce the heat to moderate, and continue whisking until the roux becomes deep brown in color, about 15 minutes.
6. Add the onions. Switch to a wooden spoon and stir the onions into the roux. Reduce the heat to medium-low. Continue stirring until the roux becomes a glossy dark brown, about 10 minutes.

7. Add the chicken to the pot; raise the heat to moderate, and cook, turning the pieces until slightly browned, about 10 minutes.
8. Add the sliced smoked sausage and stir for about a minute.
9. Add the celery, bell peppers, tomato, and garlic, and continue stirring for about 3 minutes.
10. Add the thyme, chicken stock, and bay leaves. Bring the gumbo to a boil, stirring occasionally.
11. Reduce the heat to medium-low and simmer, uncovered, for 45 minutes. Stir occasionally, skimming off the fat from the surface of the gumbo every so often.
12. Add the chopped andouille, okra, and Worcestershire. Season with salt and pepper, several dashes of filé powder, and Tabasco, all to taste.
13. Simmer for another 45 minutes, continuing to skim the fat from the surface of the gumbo. Remove the bay leaves and serve in bowls over rice. Pass more filé powder at the table if desired.

Oh boy, let the good times roll! I absolutely love a good Gumbo, and this is the best. The only thing I wasn't absolutely happy about were the pictures. Too busy focused on the eating maybe? Be sure to check out all the takes on this challenge at Daring Cooks.

Salmon Quiche with Potato and Dill

2011-05-08T14:45:00.004-10:00

I know, quiche is so a dish of the past. Supposedly. But, like all good things, still with us, which is, or should be, the definition of a classic. This was my first time throwing a potato into the mix, along with the smoked salmon, a generous amount of dill and diced green onions. The Jarlsberg cheese was a nice touch, if I do say so. Quiche is a meal I usually have on hand, so to speak. Things in the pantry, garden or fridge that will fit together in the perfect frame of a pastry crust.

A lovely, simple meal. The components all layered in, and the whole becoming more than the sum of its parts. I am much more likely to assemble a little pie like this than to make a hamburger, for instance. Hamburgers very rarely give me a call. If my husband were the chef around here, things might be different. In fact, for sure they would. Regardless of that "real men eat quiche" business. They do. When it's put in front of them. But, do you ever catch guys ordering it in a restaurant? Oh no, it would be hamburger every time. Or steak. All the same, Bob seemed to enjoy this one. Had seconds and a third slice, I believe. It is a really excellent arrangement of textures, and flavors.

Salmon Quiche with Potato and Dill

1 pastry crust, 8 inch
Smoked salmon, thinly sliced, then chopped roughly - about 2 oz.
1 medium new potato, peeled and quartered
1 tablespoon butter
4 green onions, white and some of the green part, sliced
2 small shallots, diced
1/3 cup dill, chopped
3 eggs
3/4 cup whole milk yogurt
1/2 cup cream
salt and freshly ground black pepper
1/3 cup Jarlsberg cheese (or Swiss)

Pre-heat oven to 400 F. Parboil the potato, then cool enough to dice. Melt the butter and lightly saute the shallots and green onion until just turning translucent. Remove from heat. Beat the eggs, yogurt and cream together in a bowl, then add the dill, salt and pepper. Spread salmon pieces over the bottom of pastry crust. Sprinkle the diced potatoes, onions and shallots over that.

Pour the egg mixture over all, top with cheese and bake at 400F for 10 minutes, then turn down to 350F and finish for about 20 minutes, or until top is lightly browned and filling is firmed up. It will slice easier if you allow the pie to rest for a minute or two after taking it out of the oven. Enjoy!

Linking up with Chaya's My Meatless Mondays, so check for all the great dishes there.

Guava Crumb Cake with Galangal

2011-05-03T15:41:00.002-10:00

We're back to guavas dropping off the trees season here. Being inventive with them in cooking, hopefully. I find recipes in books and online, then adapt for the tropics. Just because it calls for apples, or pears, there is no reason we absolutely must go to the store and buy fruit brought in from the mainland, most likely picked on the green side of ripe. Not that they can't be pretty good, but when you have fruit where you live, or close to it, I believe in using that first. Hence, the guavas here. Also, since my galangal is multiplying, I thought it might sub for cinnamon in the Streusel topping. However, if your fruit at hand is apples or pears, just use those instead.

If you are interested in growing galangal or ginger, check out Pick me yard for more information. I had been wondering why my plants were looking sick, and the edges of the leaves turning brown. Finally made the move to look up growing conditions on the web. Brilliant, no? It sometimes takes me awhile. Turns out ginger loves shade, shelter and moisture. Poor dears they weren't getting enough of any of that. Out in the blazing sun. Amazing they lived through my ignorance. So we are moving them to a shady location. And watering more in dry conditions.

I also discovered that slicing off a new rhizome (as you see above) gives a nice tender piece for cooking. The more mature roots are pretty tough.

I had saved this recipe from Adam's site, The Amateur Gourmet, awhile back, and he got it from Gale Gand's Brunch, so down the road we have my version adapted for the tropics. I increased the cake's sugar to compensate for the tart guavas.

Guava Crumb Cake

The cake:
Unsalted butter, for the baking dish
1 1/4 cups all-purpose flour (I used part spelt flour)
2 1/4 teaspoons baking powder
1 cup sugar (unless you are using pears, then 1/2 cup)
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 large egg
1/3 cup whole milk
4 tablespoons unsalted butter, melted
1 1/2 cups guava, any bad spots peeled, then seeded and chopped

Streusel topping:
1/2 cup sugar
1/4 cup flour
3 tablespoons cold unsalted butter, cut up
1 tablespoon galangal, finely minced

Heat the oven to 400 degrees. Butter an 8-inch square baking dish.

To make the cake, combine the flour with the baking powder, sugar, salt and cinnamon in a medium bowl. In a separate bowl, beat the egg and then mix in the milk and melted butter. Pour the wet ingredients into the dry ingredients, add the pears, and mix well. Pour this into the buttered baking dish.

To make the streusel, mix the sugar, flour, cold butter, and galangal in a bowl by pinching them together with your fingers until well combined. Sprinkle over the top of the batter.

Bake the cake for 35 minutes or so, until it is golden and dry on top. Cool in the pan, and then cut into squares. The cake will keep for up to 4 days, covered, at room temperature. If it lasts that long at your house.

This cake is moist, its sweetness balanced with a little tang from the guavas (or tart apples) and really delicious. Good enough to share at Week-end Herb Blogging, hosted this week by Astrid from Paul Chen's Foodblog. I learn so much every time I read the round-ups for this event.

Cheesy Corn Spoonbread

2011-04-30T11:10:00.006-10:00

Have you missed me? Right, sure, who am I kidding? It's not that we haven't been eating, just that food hasn't been jumping off the plate, saying "I am so worthy of a post, take my picture." So, shoot me. Until last night, and a magazine clipping I pulled out from a saved stack in my big plastic container. Looking for something altogether different. This Cheesy Corn Spoonbread cried out to be made. Despite the cheesy name. Plus everything required was in fridge or pantry, sometimes a minor miracle in itself. I do not recall the magazine name, the only clue at the bottom of the page was "bestdishes2009". When I Googled the recipe title, Paula Deen's name came up. So, we'll give her the credit.

It is not too complicated, and for once, I didn't change anything. Aside from cutting the recipe in half. The original serves 6, and as you can see from the dish, it was quite enough for Bob and I. With a wee bit left to go with my lunch today. My usual assemblage of left-overs.

Cheesy Corn Spoonbread

From Cooking with Paula Deen, Jul/Aug '07
I am giving the original amount, to serve 6

1 3/4 cups whole milk
1 cup half-and-half
1/2 tablespoon sugar
1/2 tablespoon salt
1/2 cup yellow cornmeal
1/4 cup flour
1/4 cup unsalted butter, cut into pieces
3 large eggs, separated
2 tablespoons heavy whipping cream
1 (15.25 oz.) can corn, drained
1 1/2 cups grated Parmesan cheese
1 1/2 teaspoons paprika

1. Preheat oven to 350°. Generously grease a 1 1/2-quart baking dish; set aside.

2. In a large heavy-bottomed saucepan, combine milk, half-and-half, sugar, and salt. Bring to a simmer over medium heat on stove top. When the first bubbles begin to form around the edge of pan, slowly add cornmeal and flour, whisking constantly. Cook for 1 to 2 minutes, until mixture begins to thicken. Remove from heat. Add butter, whisking until melted and well combined.

3. In a medium bowl, combine egg yolks and cream. Beat at medium speed with an electric mixer for 4 to 6 minutes until pale yellow in color. Gradually add egg mixture to cornmeal mixture, stirring well to combine. Add corn and cheese, stirring to combine. In a large mixing bowl, beat egg whites at high speed with an electric mixer until stiff peaks form, about 2 to 4 minutes. Gently fold egg whites into cornmeal mixture. Pour into prepared baking dish. Evenly sprinkle with paprika. Bake for 35 to 40 minutes, or until a wooden pick inserted near center comes out clean.

Light, creamy, fluffy, cheesy and really totally excellent. We both loved it, and I will be making some again soon. Definitely a keeper. Serve with a nice salad (in our case a slaw of radish and cabbage), maybe a piece of seared tuna, as I did, and you're in the zone. I'll be linking up with Chaya at Let's Do Brunch and Hearth 'n Soul Blog Hop this week.

Pastitsio, or around here, Hamburger Mac 'n Cheese

2011-04-19T11:06:00.004-10:00

There are times when giving the Greek, French, or Italian name for a dish, you draw a blank, deer in the headlights, look from the little congregation gathered around the dinner table. It's whattttt??? And, a vernacular translation is in order. But on this one, flavor aromas alone will do the job. My translation was more for reassurance. No, you won't be eating strange yuckky food. Bob said it's the best Mac 'n Cheese he's had. Sorry all you Greek people out there, that's probably close to an ethnic slur.

You've probably all come across Pastitsio before, especially on Ruth, the Pasta Queen's site, I know I have, even saving a recipe to my file. So, finally the day arrived. All ingredients were present and accounted for, and we said (me in the Royal sense) let's do it. Fabulous. A keeper.

I think what had put me off previously was the idea of making two sauces. I know, it doesn't take much. However, as it turned out, that was no big deal. First you get your ragu going, and while it simmers on a back burner, the pasta water can come to a boil, and while that's happening, you throw together a simple Bechamel (White Sauce) with cheese. Dump in the pasta, and everything comes together in three layers. Pretty easy, really. Especially when you make things even simpler by adding a good quality prepared tomato sauce to your ground beef after it has browned. The Greek seasonings add a lovely touch of the exotic. Unless you are Greek. Then, it's a taste of home.

Pastitsio

Adapted from The Book of Greek Cooking by Lesley Mackley

4-6 servings
2 tablespoons extra-virgin olive oil
1 onion, chopped
1 lb. ground beef
1 1/4 cups beef stock
2 teaspoons tomato paste
1/2 teaspoon ground cinnamon
1 tablespoon chopped fresh mint
salt and pepper
1/2 lb. penne or macaroni
1/4 cup butter
1/2 cup AP flour
2 cups milk
1/2 cup plain yogurt
1 1/2 cups grated kefalortiri cheese (6 oz.) I used cheddar and Parmesan

Preheat oven to 375F (190C). Bring pasta water to a boil. In a skillet, heat oil. Add onion and garlic and cook until soft. Add beef and stir fry until browned, then add the stock, tomato paste and seasonings. Simmer for 15 minutes or so until sauce is reduced. Meanwhile, cook the macaroni until al dente. Drain, rinse and set aside.

In another saucepan, melt butter. Stir in flour and cook 1 minute. Gradually stir in the milk and half the cheese. Season with salt and pepper. Add the macaroni to the Bechamel sauce and mix in. Spread half the mixture over the bottom of a 2 quart gratin or souffle dish. Cover with the meat sauce, then top with remaining macaroni mixture. Sprinkle remaining cheese over the top. Bake 45 minutes or until lightly browned and bubbling.

Serve with fresh greens. Something with a bit of crunch added in. A loaf of good bread and glass of burgandy or Pinot Noir would be nice as well. My contribution to this week's Presto Pasta Nights, hosted this time by Three Cookies. Also sending a link to Hearth 'n Soul Blog Hop.

Smoking Salmon for Charcutepalooza

2011-04-15T03:41:00.003-10:00

Since the latest challenge from the folks at Charcutepalooza was hot smoking meat or fish, and we were blessed to be given a 3 lb. piece of wild red salmon by our hunter/fisherman/pilot friend, the selection of what to smoke this month was pretty obvious. Not so clear was the" how to" of it all, though I had the feeling that if sufficient directions were found, and I followed them step by step, then my first attempt at smoking wouldn't be a complete disaster. And, I was right. That salmon smoked up beautifully, moist, flavorful and tender. I cut the piece in half lengthwise, so there would be skin on just one side of each, and so it wouldn't be so thick. Next it went into a salt and sugar brine flavored with toasted, crushed coriander seeds, 5 Spice and yellow miso for 2 hours at room temperature.

We have a Grillware charcoal BBQ, which has a thermometer on the hinged lid, which made things simpler. Also a hand crank to raise and lower the grill level, which made adding extra chips and coals easier. I went on the side of less charcoal being better. You can add heat easier than taking it away, was my thought. I used apple wood chips, soaked overnight, but they dried out after an hour, and weren't smoking much, so I threw on some fresh green guava wood pieces to continue producing smoke. I had 2 old metal pans of water under the fish, as advised. So, the salmon went for 3 hours at very low heat, and got a good dose of smoke along the way.

So many ways to serve this wonderful smoky flavored fish. One of my favorites was Open-faced Smoked Salmon Sandwiches on whole grains bread.

The creamy salmon mix had lots of fresh dill, mayonnaise, whole milk yogurt, horseradish and slivers of preserved lemon. Spread this on slices of some very fresh, wonderful bread. Absolutely fabulous. I could eat that every day, and think the combination of dill, salty lemon and salmon is a menage a trois made in heaven, if that's not a sacrilegious way of putting it.

Another rather tasty use for that fish was in Salmon Salad Nicoise. There were new potatoes, celery, cucumber, black olives, romaine lettuce, a bit of watercress and hard-cooked eggs, to which smoked salmon was added on top.

The other use I put that fish to will remain unseen. No photos were taken, unfortunately. It was Salmon Crepes with Lemon Cream Sauce. I will give the recipe however, as it was too too good not to share.

Salmon Crepes with Lemon Cream Sauce

Adapted from Gourmet Today, edited by Ruth Reichl
Serves 3

For the Crepes
2 large eggs
1/2 cup flour
2/3 cups milk (I used soy)
1/4 cup butter, melted

The Sauce
2 tablespoons unsalted butter, cut in pieces
2 tablespoons AP flour
1 (8 oz.) bottle clam juice
1/3 cup water
1/4 cup heavy cream
2 teaspoons finely grated lemon zest
1/4 teaspoon freshly ground black pepper

Filling
about 1/2 - 3/4 lb.of flat pieces hot-smoked salmon fillet, skin and bones removed
2 tablespoons butter, softened
1 teaspoon salt
1/2 teas. freshly ground pepper
1 tablespoon finely chopped tarragon

Make the crepes first. Whisk the eggs in blender, add in the milk, salt and flour slowly until smooth. Lightly brush a small skillet with butter and heat over medium heat until hot. Add about 1/4 cup batter for each crepe, swirling it around, tilting to coat bottom. Pour any excess back into bowl. Cook until underside is lightly browned, flip and just heat the other side. Remove to a plate as each is finished. I made 9. Let them cool while you prepare the sauce and filling. Preheat oven to 350F.

Heat the butter for sauce in a medium, heavy saucepan over medium low, just until foam subsides. Add flour to make a roux, whisking for 2 minutes or so. Add the clam juice and water in a slow stream, whisking. Reduce heat and simmer, stirring occasionally, for 5 minutes. Stir in cream, zest and pepper and remove from heat.

Butter a 13x9 inch glass or ceramic baking dish. Stir together the filling butter, tarragon, salt and pepper in a small bowl. Spread half of the sauce in baking dish. Place one crepe at a time on work surface, browned side up. Spread 1 teaspoon butter mixture in center of crepe. Lay pieces of salmon on top, then fold top and bottom over the fish, leaving ends open. Transfer to baking dish, seam side down. Fill remaining crepes in the same way and arrange in dish. Spoon over the remaining sauce. Bake just until heated through and sauce is bubbling, 15-20 minutes.

I cannot wait to do another smoking experiment.

Lomi Lomi Salmon Stuffed Avocado and Laulaus

2011-04-14T08:48:00.006-10:00

This month we were given the challenge/assignment by Daring Cooks to do edible containers. First off, I made stuffed mustard cabbage leaves with a filling that included fish and fresh corn, baked in a broth. Since I was not all that happy with the way they turned out, it was back to the drawing board.

Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at http://thedaringkitchen.com!

My final decision was to go Hawaiian. I have lived here for the better part of my life, though have never posted about two staples of the luau scene. So, that had to be remedied. Lomi lomi Salmon is made with salt salmon, and usually served as a side with Lau laus, kalua pork and poi. Especially poi, as its blandness is a perfect foil to the intense zap of onion, lemon and salt salmon. I thought an avocado half would serve that same purpose, while holding the salad like a little bowl.

Between the two dishes, you need to plan ahead and start early. This salmon recipe makes a gargantuan amount, which I cut way down, buying a small package of (8 oz.) salted salmon. I used two small tomatoes and only 1/2 an onion, and 2 green onions. That gave plenty for 4 avocado halves.

Lomi Lomi Salmon in Avocado Shells

Adapted from Capt. Mike's recipe
(remember - this makes a large amount, so you may want to cut it down)
   * 1 lb. salt salmon, preferably wild
   * 2-3 tomatoes, diced
   * 2 medium onions, diced - one of the sweet varieties if possible
   * 3 green onions, thinly sliced
   * juice of 1 lime or lemon
1/2 avocado per person, skins carefully peeled off

Soak the salt salmon fillet in cold water for 3-6 hours, changing the water several times. On your last water change, add a tray or so of ice cubes, as lomi lomi salmon is best when it's very cold. It's also easier to dice, which is the next step. Unless you bought it diced and salted. In which case, rinse in a strainer after soaking an hour or so.

Drain the salmon, and remove all bones and skin. Dice the salmon into small cubes, about the size of a pencil eraser. It's o.k to use any smaller pieces, so as not to waste any of the salmon filet.

Put the salmon cubes, diced tomatoes, and diced sweet onion in a glass bowl. Gently combine them with your fingers. Lomi lomi means “massage” in Hawaiian.

At this point, you can cover the glass bowl and refrigerate for several hours or overnight. When ready to serve, slice the avocados in half lengthwise, and carefully peel away the skins, keeping the flesh intact.

Toss salad ingredients gently and serve with a slotted spoon into half of a skinned avocado.

Lau laus are made with taro (also called luau) leaves, filled with (usually) pork, and butter fish, though sweet potato is often included and chicken is sometimes used instead of pork. I used a bit of turkey sausage, butter fish in a miso marinade, and sweet potato. I love the flavor of the taro leaves, an intense, spinach like green.

First, you remove the thicker ribs and the stems from 7 leaves for each lau lau you want to make. One of these packages is pretty filling, so make one for each person. I made three and had one left over. Lay the taro leaves out in stacks, with the largest leaves at the bottom, shiny side up. Place a portion of filling ingredients, divided by the number of laulaus you are making, in the center of each stack, and then fold the sides over snugly to make a little package.

You will also be using ti leaves, ribs cut into part way and stripped, 2 for each laulau, to go on the outside, shiny side down. The taro leaf package goes in the center of the crossed ti leaves, wrapping both ways, and tied with string.

The packages are then steamed, as per most recipes, for anywhere from 4 to 6 hours. Do not ask me why. I have been trying to find out if it is just the calcium oxalate crystals in the taro leaves or the pork which require such a long time cooking. It was suggested as an alternative by one source to pressure cook for 1 1/2 hours. To me that still seems like an extremely long time. Though, I must admit I have cooked luau leaves before, only until they looked well cooked - less than 30 minutes - and they were pretty inedible with the oxalate crystals. I had figured it was just the variety?? Some varieties do have more.

The only really involved thing about laulau preparation is removing the thick stems and ribs. I didn't get too pickly about this, concentrating on just the stems and the thicker of the ribs. Figuring with that amount of cooking, just about anything would tenderize.

I did the pressure cooker method, over enough boiling water to just come up to the steamer basket, set over a small bowl. So, pressure steamed. They don't look exactly gorgeous when opened. Take my word for it though, really really delicious.

Thus, we ended up with an ono (Hawaiian word meaning really good) dinner of packaged food! Edible packages that is, Hawaiian style. Be sure to visit the Daring Cooks site and be amazed at all the creative, inventive approaches to this month's challenge.

Green Mango Fritatta

2011-04-12T16:08:00.006-10:00

I am a breakfast person. Just love a nice bit of fruit, along with some pancakes or crepes, or omelet, or popovers, Dutch Baby, or muffins, toast and sausage, or bacon and eggs, or pastry or..... you get the picture. And, sometimes this morning meal is a good place to do some creative experimentation.

There was a lone, little green mango under the mango tree. Maybe a bird knocked it off. But, that sort of thing was meant for inventive use, not to be wasted. Too small for anything major, just right for my breakfast. Green mangoes, just barely starting to color, are similar to tart green apples, perfect for Green Mango Pie, and I've used them in Dutch Babies, which this creation is an off-shoot of. I began with sourdough starter, an egg, a bit of yogurt, salt, sugar and baking soda. That's it. Well, the mango, of course.

Used my handy dandy little peeler and went to work. Peeled, sliced and laid the mango in some sizzling butter, sprinkled on brown sugar, let them caramelize a few minutes, then poured the batter over. The pan is an 8 inch crepe pan, slightly larger than the one I actually use for crepes. It being bigger, and with the fruit on the bottom, my nerves were not up to par, and I flipped it a bit off. So not a perfect landing. If you're not feeling nervy, you could try two spatulas. Or, slide onto a plate, hold the pan upside down over it and flip.

Green Mango Fritatta

Serves 1 generously - increase for the size of your crowd - you can make any number of individual fritattas

1 small green mango, peeled, sliced
2 tablespoons butter
2 tablespoons coarse Turbinado sugar

1/2 cup sourdough starter
2 tablespoons yogurt (or just pour off the whey)
1 egg, beaten
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon baking soda

Let the butter melt and sizzle in your pan, then lay the sliced mangoes in one layer. Let them start to lightly brown, then turn and sprinkle with the brown sugar. Meanwhile, mix up the batter, adding the soda last. When it starts to bubble, pour over the fruit. When holes break through on top, flip. Shake it first to make sure nothing is sticking. If necessary, loosen the edges with your spatula. Then let it cook a few minutes more to brown the bottom slightly. Slide onto a plate and enjoy with some maple syrup.

Absolutely yummy, with the tangy sweetness of the mango, cooked in butter and a bit of brown sugar. A keeper for sure. Hummmm, think there might be Guava Fritatta in my future as well. I'm sending this off to Hearth 'n soul Blog Hop, so go browse all the delights over there.

Zucchini Crudo and Blowdrying Chickens

2011-04-09T09:27:00.006-10:00

Zucchini and summer squash in this form, thanks to Michael Symon, are a revelation. A whole new vegetable, almost. They tenderize and soak up herbal flavors beautifully. So simple, making for a fabulous salad, especially now that we are looking forward to hot weather, and the season of abundant squash.

Get out your mandolin, a few veggies, lemon, dill, some garlic, and you're off.

Zucchini Crudo

Adapted from the recipe by Michael Symon

Serves 2-3
1 zucchini, thinly sliced
1 yellow summer squash, thinly sliced
1 1/4 tablespoons kosher salt
1/2 teaspoon minced garlic
1/4 red onion, thinly sliced
1 1/2 lemons, zest and juice (or to taste)
1/4 cup extra-virgin olive oil
2 tablespoons slivered or sliced almonds, toasted
2 tablespoons chopped fresh dill

Combine the zucchini, squash and onion in a colander in the sink and sprinkle 1 tablespoon of the salt over it.
Toss to coat, and leave for 10 to 15 minutes, no longer.

In a medium bowl, combine the garlic, remaining salt, and lemon zest and juice. Whisk in the olive oil in a steady stream, then the almonds and dill. Taste for seasoning and acidity.

Add your vegetables to the dressing, toss and serve immediately. I didn't have the almonds, but think they would add a nice contrasting crunch of texture. An outstanding side. The fresh dill from my garden was wonderful in here, so I'm linking to Week-end Herb Blogging, hosted this week by my foodie blogger friend Rachael, The Crispy Cook.

Apropos of nothing, except nonsensical humor, or maybe that chicken manure is good to put in your bed of squash. Anyway, I couldn't resist these photos. My dear granddaughter was going to take her pet Silkie Chicken to show a friend, and decided it needed a shampoo. Since we were having a very rainy day, Rosy was not drying off fast enough. But she enjoyed the blow-drying session.

Just stood on the bathroom counter, soaking up the lovely warmth, being carefully attended to by her beautician. Ha.

Veal Scaloppini Marsala with Peppers

2011-04-05T10:27:00.011-10:00

Not to complain (too much anyway), but the Natural Foods Market here doesn't have the greatest meat selection in the world. Boo hoo. Poor me. No neighborhood friendly butcher. So, when I laid eyes on a lone package of veal, cut for scaloppini, you can believe I grabbed it quick.

One of my favorite dishes is Scaloppini Marsala from an old Italian cookbook, which I believe has been mentioned before on this blog.

It merges beautifully with a variety of vegetables on a bed of Linguini. Rachael Ray adds mushrooms and green olives, but since I had these vari-colored peppers, that was the happening thing.

You might have to pound your veal scallops between sheets of wax paper if they aren't as thin as they should be. Mine were just about perfect and I only had to beat on one or two, just a bit.
Back on the subject of meats procured locally, to digress just a bit, I read in the February issue of Bon Appetit that (if you got past the fabulous decadent brownies on the cover), hunting wild boar on the Big Island of Hawaii is becoming a high-end touristy (macho hunter types) thing to do. Also, that the USDA has recently approved restaurant use of wild boar. I live here but had to find out about it in Bon Appetit. Ha. This is a good thing though for local hunters and chefs as well as the rest of us, just possibly. Since wild pigs thrive here, along with feral sheep, game birds and deer, hunting is a sustainable way of keeping the numbers balanced with cattle raising and agriculture, and the forest reserves.

Unfortunately, the right hand of government doesn't always (how about never) know what the left hand is doing. There is a House bill set for hearing, that will target any animal life in Hawaii that is not under direct human control. Wholesale killing of feral animals in other words. Which they are currently doing to wild sheep, from helicopters. Yuck, is all I can say to that.

Veal Scaloppini Marsala with Peppers

Serves 2-3

1 cup sliced mild peppers (mushrooms, olives, zucchini and or onions would also be good)
1 tablespoon extra virgin olive oil
8 veal scallops, 1/4 inch thick, preferably cut from upper leg
flour
Kosher salt and freshly ground black pepper
1/4 cup butter
1 cup dry Marsala wine
1/2 cup veal or beef stock
1 teaspoon minced fresh marjoram
1/2 lb. linguini

Saute the peppers in olive oil over medium heat until just tender. Remove from pan and set aside in a warm place. Meanwhile bring your pasta water to a boil.

Pound the veal cutlets between sheets of wax paper if they are not thin enough. They should be as thin as possible without breaking through. Season with salt and pepper and dust lightly with flour. Melt 3 tablespoons of the butter over fairly high heat until golden, and quickly brown the slices of veal, half at a time, for about 2 minutes on each side. Transfer to the plate with vegetables and keep warm.

Add stock and wine to the pan and stir up the drippings, reducing over high heat to half the quantity. Add the marjoram. Remove from heat and swirl in the remaining butter, bit by bit. Add in the veal and vegetables. Serve on a bed of hot linguini, tossed with a drizzle of olive oil. Add a side salad, some nice crusty bread, a glass of Sangre de Toro, and you're set for absolutely delicious.

This is my contribution for the weekly pasta get together over at Presto Pasta Nights, hosted this time by Allie of Yum in Tum. Also going to Hearth 'n Soul Blog Hop. Join us for a great collection of recipes.

House Za'atar, Togarashi, Ras el Hanout, Jerk Blend , BBQ Salt, or Whatever.....

2011-04-02T14:33:00.003-10:00

I was reading in my March Bon Appetit about various spice blends available from all over the world. A bottle of Za'atar had already found its way to my spice cupboard, I've been throwing together a Hawaiian BBQ Salt for some time, and made some Ginger Salt, but a few of the others mentioned also sounded intriguing. Well, I admit to being a spice sucker, having recently ordered ground Wattle seed from Australia, and fennel pollen from Northern California. However, more of those things need to be incorporated into my cooking.

Then, as happens, a light bulb went off when I read a few of the ingredients for Togarashi, A Japanese spice mix. That ground kelp sitting around, ever since I had filled a spice bottle from the bulk section, winding up with a zip-lock extra, and I am ashamed to admit, none of it getting sprinkled anywhere. Yes, perfect for my very own Togarashi, together with a small baggie of extra chili powder waiting in the freezer, with similar MO. Red pepper flakes, sesame seeds, salt and a jar of tangerine peels I had dried, now languishing in the pantry. Those we (my granddaughter, the label person and I) picked through, dried some more, and ground, to add a nice fruity flavor.

It is very close to Spring, and I am willing to bet that you too have miscellaneous herbs and spices which are not being pressed into useful service. Combined they may give a wonderful, quick zip of mysterious flavor, to an omlette, a soup, piece of sirloin, fish fillet, etc. Think of all the possibilities, besides Spring cleaning. For instance, do you just happen to have some dried rose petals? :) yeah right, but some people may, so crumble them, and add to it ginger, turmeric, peppers and voila, Ras el Hanout. Which, it is suggested would be great for baked fish, or rice pilaf. A bit of dried lavender from your summer garden? Combine it with basil, rosemary and thyme for an "Herbes de Provence." Be encouraged to mix it up with the spices on hand.

This will go over to Week-end Herb Blogging, this week hosted by Susan of The Well-Seasoned Cook.

Stuffed Tuna Shells in Marinara

2011-03-29T10:26:00.006-10:00

I seem to be on some kind of tuna bender, featuring it both fresh and tinned, a lot it seems. But, I couldn't resist this one after seeing various tempting versions of stuffed shells online. I just had to go out and buy a box. They are large, easy to fill and look so fabulous served sitting in a splash of marinara. Just perfect.

If you have left-over ahi tuna or just want to open a can, this couldn't be simpler. While your pasta water is coming to a boil, mix up the stuffing. You can make your tomato sauce, use one you've frozen or open a jar of some good brand. Bring it to a simmer.

Tuna Shell Stuffing

Serves 2-3

12-14 shells
1/2 cup breadcrumbs
1 shallot, minced
1 stalk celery, finely minced
1 can tuna (including water)
1 clove garlic
2 teaspoons fennel pollen
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup Swiss cheese plus another 1/2 cup for topping

Heat the oven to 350F. Bring water to boiling in a large pasta pot. Let your tomato sauce come to a simmer in a medium skillet. Meanwhile, mix up the stuffing ingredients in a small bowl. When your pasta water boils, add the shells and cook about 6 minutes or until al dente. Pour the marinara sauce from the skillet where it is simmering into a 8x8 inch or similar glass baking dish. Drain and rinse the shells, then when cool enough to handle, fill with a few tablespoons in each. I could have stuffed mine fuller actually, so next time will make a bit more of the filling. Set them into the sauce as you stuff. Top with cheese.

Bake for about 30 minutes or until sauce and cheese are bubbling and heated through. A fresh salad or a side of veggies, a crust of bread, and what more could you ask? This will go over to Ruth for Presto Pasta Nights, our intrepid founder, who is hosting this week. Also linking to Hearth and Soul Blog Hop.

Fried Brussels Sprouts, Zucca and Angel Hair

2011-03-23T08:16:00.003-10:00

Is it just me? Am I the only one who has noticed Michael Symon's Fried Brussels Sprouts with Walnuts and Capers? Deep fried. And, the fact that he says to "remove the contents of the pot with a skimmer and place directly into the bowl of dressing. Toss to coat." Dressing which contains another 1/2 cup of olive oil. Foolishly, I followed directions. Sort of. I did hold the skimmer over some paper towels for a second or two. Still I want to tell you, that was some oily sprouts. The flavors were extremely tasty, but it was hard to get past all the liquid fat. Of course, my grandson's reaction was "Oh fried food!" A fairly uncommon occurrence around here. Aside from a few foodie events lately.

I served it as a side with Shepherd's Pie on St. Paddy's. And almost threw out the remnants afterwords. There weren't a lot, but being a frugal sort, I tossed them instead with a pile of pumpkin and pasta, which turned out to be a fabulous move.

So you may want to cook enough for a side dish, plus extra to make this wonderful concoction on angel hair the following day. Be sure to drain the Brussels sprouts properly on paper towels after frying though. Pasta can take some oil in its stride, but it can be added later. I love angel hair in this, as it allows all the brilliant flavors to shine through. The sweet, tender Kabocha or butternut squash is a fabulous contrast in flavor, color and texture, and when cut into 1/2 inch chunks, can be cooked with the pasta in the same amount of time. It then absorbs the Dressing flavors when stirred together. Easy peasy.

Zucca and Fried Brussels Sprouts with Walnuts and Capers on Angel Hair

Adapted from Michael Symon's recipe in Live to Cook
Serves 3-4
canola oil, for deep frying
1 clove garlic, minced
4 salt-packed anchovy fillets, rinsed and minced
1 serrano chili pepper or of the strength you prefer, seeded and minced
1/4 tablespoons red wine vinegar (I used Balsamic)
1 tablespoon honey
2 scallions, white and green parts, thinly sliced on the bias (I didn't have so used a shallot)

1/2 cup walnut pieces, toasted and coarsely chopped
1/2 lb. Brussels sprouts, trimmed and quartered lengthwise
1/4 cup extra-virgin olive oil - if this is to be tossed with pasta
1 cup loosely packed fresh mint, stems removed or flat-leaf parsley leaves
1 tablespoons capers, rinsed and patted dry
Kosher salt and freshly ground pepper

1/2 lb. zucca - butternut, or kabocha squash, seeded, peeled and cut into 1/2 inch cubes
8 oz. Capellini or angel hair pasta
2 - 3 tablespoons extra virgin olive oil
1/4 cup toasted, fresh breadcrumbs

Pour enough oil into a medium pot so it comes 3 inches up the sides. Heat to 350F.

While it is heating, prepare the sprouts, and whisk together the dressing ingredients (up to and including the walnuts), in a bowl large enough to toss the Brussels sprouts after frying and draining. Keep it near the stove.

Work in small batches and deep-fry the sprouts until the edges begin to curl and brown, about 3 minutes. Drain each batch on paper towels. Then add them to the bowl of dressing and toss. Fry the mint and capers last for about 1/2 to1 minute, when the mint becomes a brighter, deeper green. Drain and toss with the dressing. Add salt and pepper to taste. Set aside.

Now, prepare the squash while your pasta water is coming to a boil. Add the angel hair and zucca to the water and cook about 6 minutes. Heat the olive oil in a large skillet. Drain zucca/pasta, reserving a cup or so of the water, and toss together in the olive oil. Add the Brussels sprouts on medium heat, with extra pasta water if needed, and taste for salt and pepper. Top with the toasted breadcrumbs and serve. A very tasty, satisfying meal. We loved how the flavors and textures all worked together in this dish. As well as the proportion of vegetables to noodles.

This will be my contribution to Presto Pasta Nights, the ongoing foodie event and recipe exchange, hosted this week by Claire of Chez Cayenne. I am also linking to My Meatless Mondays, at Chaya's site. Pay a visit. Stay awhile.

Caribbean Style Curried Lobster with Breadfruit Salad and Guava Chutney

2011-03-19T10:28:00.004-10:00

We're off on another vicarious adventure at Cook the Books Club, this time in the Caribbean with voyager and writer, Ann Vanderhoof, author of An Embarrassment of Mangoes, (Doubleday Canada, 2003), which means a whole lot of them. Adventures as well as fruit. What an inspiring, envy provoking, and darn good read!

She and her husband had a dream - to cast off for a year or two from jobs, cold weather, the stress of city living, and sail South to the islands of the Caribbean. They saved their money over a period of several years, acquired a near perfect yacht and made the plunge. This book is Vanderhoof's log of events, characters met and wonderful meals - which she kindly shares with her readers.

I did go through a phase, with Bob, wherein we saw ourselves sailing off into the sunset, living on our own little home away from home at sea. We purchased a small boat (23 ft.) to learn sailing. Round and about in Kaneohe Bay was fun for awhile. Then, life interfered with our tentative plans. Like a newborn daughter, below decks in the cabin, squalling her sweet head off; Bob's ever present fear we were about to rack up the investment onto a nearby coral reef; and of course, the not so small matter of money. Truthfully, I did wonder about encountering pirates and whales (too close). Possibly just not determined or brave enough. Anyway, that's what arm chairs are for, right?

One of the nice things about our blogger club is that you usually get an excellent read as well as some wonderful recipes, and this selection is no exception. I wanted to cook up everything Ann mentioned eating. However, given the opportunity to eat lobster, guess what?? Yes, I'll take lobster. And curried, oh boy! I really had to try Dingi's recipe, which Ann gives us on page127. When I've eaten lobster in the past it has always been with butter and lemon. Standard fare. Time to rock the boat.

This guy is saying, "Please do something special with me."

Luckily, my brother-in-law's brother is a fisherman. I mentioned wanting to cook some lobster, and a few days later he had a nice one for us. Then, with a freshly picked green breadfruit, I made up a ~~Potato~~ Breadfruit Salad, which along with rice for the curry to nestle up next to, and a bit of Guava Chutney, our meal was set. True island style ingredients, with a tang of the Caribbean.

Dingi's Curried Lobster

adapted from the recipe in An Embarrassment of Mangoes

1 large lobster (about 2 lbs)
1 small onion, sliced thinly
1 large clove garlic, minced
1 small zucchini, thinly sliced
1/4 teaspoon seeded, finely minced hot pepper (or a good dash of hot pepper flakes)
salt and freshly ground black pepper
1 green onion, finely chopped
juice of 1/2 lime (or 2 teaspoons vinegar if you don't have the lime)
1 teaspoon curry powder (approx.) - I used green Thai curry paste
1 tablespoon ketchup
2 tablespoons coconut oil
2 tablespoons coconut cream or more - to taste- (the lovely thick stuff)

Pop your lobster into a large pot of boiling salted water. Turn down to a simmer and cook for about 5 minutes for the first pound, then 3 minutes more for the next. When cool enough to handle, remove the tail meat and set aside. Reserve the shell, legs, etc. (except for the intestinal vein, spongy lungs, and the lady or sandbag) for making a stock. I made a nice one, strained and reduced, it is now awaiting further developments in my freezer.

Toss the remaining ingredients, excepting the oil and coconut cream, with the lobster meat. Taste and adjust seasoning, adding more curry paste or powder if desired. Ann says there should be just a hint of curry flavor. Refrigerate for several hours to allow the flavors to blend.

When almost ready to serve, heat the oil in a heavy pan or wok until very hot. Stir fry the lobster mixture for a minute or two. Add about 1/2 cup water and the coconut cream to create a bit of sauce, and allow to cook for a few minutes longer. When I tasted mine, I felt the Thai Curry paste was maybe a little too prominent and that coconut cream would mellow things out. Which it did, very nicely too. Fresh and intensely flavored, almost salsa like, we liked it very much. In fact, planning for more as soon as possible. It was perfectly accompanied by my favorite blend of brown, wild and white bismati rice, along with some Island Breadfruit Salad, and Guava Chutney.

Island Breadfruit Salad

1/2 green breadfruit, cooked til soft, peeled and cut into about 3/4 inch cubes
1 cup mayonnaise or 1/2 cup plus 1/2 cup plain yogurt
1 tablespoon Dijon mustard
1 tablespoon lemon juice or vinegar
1/4 cup parsley, chopped
2 stalks celery, sliced
2 green onions, minced
1/2 red onion, minced
2 hard cooked eggs, sliced
1/4 cup black olives, sliced
1/4 cup red bell, roasted and chopped
salt and pepper to taste

Mix up the wet ingredients in a bowl til smooth and set aside. Chop and mince the vegetables and toss into a large salad bowl. Combine with the mayo mixture and the eggs. Stir until everything is well coated and taste for additional seasoning. Refrigerate until ready to serve.

Too ripe for salad, but great for other uses

Just as a note on really ripe breadfruit -i.e. when they're getting nice and brown and crusty. They are not smelly in a nasty sense. Just like a ripe breadfruit, which in Hawaii and the South Pacific especially, is appreciated for another take on that fruit. Comparable to very ripe bananas. A wonderful pudding dessert is made from them, with coconut cream and honey, called Papaiee. Also they can be used at this stage as you would bananas. I have made delicious muffins and waffles with ripe breadfruit.

Guava Chutney added a nice fruity flavor contrast to the meal and is a condiment I usually have on hand, prepared when they are in season. The wine was a Starfruit Lemon Mead, which went well with our Caribbean themed meal too.

I was happy to hear that Ann and her husband are once more sailing among the islands, and am looking forward to reading her next book, The Spice Necklace, just out in paperback. Perhaps, on a future longer voyage, through the Panama Canal, and across the Pacific, they will have a Hawaiian adventure.

Sharing this post with the folks at Hearth 'n Soul Blog Hop, a fabulous recipe exchange, so check what's cooking over there.

Brining My Brisket for Charcutepalooza

2011-03-15T07:30:00.009-10:00

Brining is the Charcutepulooza challenge for March. I have prepared food in a salt brine a few times, so I was looking at this as opportunity for improving technique and trying new recipes to use with it. Pickles are a favorite. Especially of mixed vegetables. I did brined Chicken, and Corned Beef last year, both using Ruhlman's Ratio book and his web directions as well, but didn't post about it, other than to complain over all the room the brisket took up in my fridge. And, the fact that it was late for St. Paddy's. This year will be different.

I decided make more of those pickles, since I was out, and the Beef Brisket for Corned Beef, in time for St. Patrick's.

The pickles are easy. Just roughly chop your veggies and dump into the brine, with whatever spices or herbs you want. I added dill and garlic this time. I wasn't as happy with this batch though. The regular cabbage seems to pickle better than this Savoy. Or, is it just me? Also, the turnips were soft, not crisp like the last ones.

I used our office fridge again for brining the brisket, as our home unit is just too packed with stuff to get a big roasting pan squeezed in. If you need a recipe for this ( I used the one in Michael Ruhlman's Charcuterie), there is also one here. I was not able to find any of that pink salt, and was ambivalent about it anyway, so just did without. Hence, the beef colored beef. Not bright pink.

Another not as pleased as last year result though. A lot of it was gristly and just not as flavorful as my previous attempt. I pressed the cooked meat with a weight after a 3 hour slow braise, and cooled overnight in the fridge, then served sliced thinly as cold cuts with horseradish cream.

I warmed a few slices of the brisket in 2 tablespoons of the reduced cooking braise, added a few slices of Swiss, a dollop of beautiful home made sauerkraut (that a friend brought over Sunday), on whole grain bread, spread with the horseradish cream. That made not a Reuben, but a super lunch.

The remainder of the corned beef will go into a Shepherd's Pie for St. Pat's dinner. That cream was mostly whole milk yogurt, Dijon mustard and horseradish. Meanwhile, this will join all the tempting recipes over at Hearth and Soul Blog Hop.

Ceviche de Pescado and Papas Rellenos (Lime Cooked Fish and Potato Croquettes)

2011-03-14T05:14:00.034-10:00

This was fun. Almost as good as going to Peru. Almost I said. Nothing can actually beat a first hand experience.

Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenges us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau. And Papas Rellenas adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra.

I did not prepare both the required items for the same meal. We were having a heat wave when I put the Ceviche together and wanted to keep dinner simple. I served it with corn on the cob and re fried black beans, topped with cheese.

The Ceviche was terrific, piquant and refreshing, close to a popular dish in the Hawaiian Islands called poke, which usually has some type of seaweed added in, and is more on the raw side, but very similar. I have decided this Peruvian version would be the winner in a poke contest, (if I were judging). We do have a number of those competitions here.

Several days later it was Papas Rellenos time. A more involved dish, again with the deep frying. You may or may not remember, we fried last month making Tempura at the Daring Kitchen. Some of us aren't used to all that oil, but we press on in the interest of furthering our foodie educations. And because it just tastes so darn good.

The Ceviche was marvelous, and we both thought the Papas Rellenos were big time winners as well. Crispy, crunchy exterior, soft potato, enclosing a spicy, meaty filling, and all accompanied by the tangy, lime and chili accented dish of red onions, called Salsa Criolla. The next time I make these, and I do plan to, I think the pappas would also be good filled with shredded slow cooked beef, with the same added spices. I might leave out the chopped hard-cooked eggs however, I don't think they really add all that much to the taste.

This salsa was the first time I had brined red onions before using, as per the instructions, which were absolutely correct. It does improve the taste, brightening the color as well. Just outstanding. I am so glad we had an opportunity to try dishes off the mainstream (for me anyway), in this Peruvian cooking adventure .

If you would like the recipes or just to see how the other challenged cooks approached our Peruvian theme, check out the The Daring Kitchen site.

Salmon Topped Skordalia, with Greek Tomato and Cucumber Salad

2011-03-10T20:56:00.003-10:00

The Skordalia started out to be Hummus. But, somewhere between the internet and Michael Symon, it morphed into a potato, garlic, lemon and chickpea thing, with the catchy name, Skordalia. I love the sound of that. Like some sort of Greek flower. Mr. Symon says that there are two types of skordalia sauces in Greece. One made with potatoes and garlic and the other with day-old breadcrumbs, almonds and garlic. He likes the second, and folds in chickpeas to give it texture. Well, for some strange reason (maybe because of what I had available) the first option sounded like just the thing. Keeping to the beans added in. Traditionally, this is served with fried fish, and since I had salmon planned, I said to myself, perfecto!

These beans after soaking overnight for hummus, and with a slight change in plan, were destined to become something new and different. Something wonderful. The garbanzos (ceci or chickpeas) cook for an hour or so - til tender. Note that a cup of dry swells to almost 2 cups, then when cooked, to a wee bit over 2 cups.

I pureed them, though not completely smooth, with the garlic, lemon juice and olive oil, then rough mashed the potatoes before adding them in, and they provided my texture, rather than the chickpeas.

Skordalia of Chickpeas and Potatoes

2 cups cooked chickpeas
3-4 cloves garlic
1 cup cooked, peeled new potatoes
1 teaspoon kosher salt
juice of 2 lemons
1/4 cup olive oil
red pepper flakes, several good shakes
2 tablespoons flat-leaf parsley, chopped

Taste as you go. Garlic cloves can be quite large, or very tiny. You may love lots of garlic (I do) or want to go easy, have better breath, etc. Whir up the chickpeas with garlic, lemon juice, salt, red pepper, and olive oil. Taste. Add more of whatever. Mash up the potatoes for as smooth a texture as you want, and fold in. Taste again. Set aside while you fry up your fish and make the salad.

Greek Tomato and Cucumber Salad

1 tomato, cut into small dice
1 small cucumbers, sliced thinly
2 tablespoons fresh mint, sliced
6 or so black Kalamata olives, halved
juice of 1/2 lime
1/4 cup olive oil
1/4 cup watercress leaves
kosher salt and pepper to taste

This was a wonderful combination of flavors, the Skordalia, laced with lemon, garlic and parsley and a beautiful piece of salmon, seared to perfection on both sides, topped with some lightly toasted, chopped macadamia nuts and a bit of grated lemon zest. The Greek salad was a tangy, fresh foil to the rich fish and Skordalia. I'm linking it to Week-end Herb Blogging, hosted this week by Winne of Healthy Green Kitchen.

Gourmet Tuna Mac 'n Cheese

2011-03-07T15:37:00.003-10:00

No, that is not an oxymoron, another Mac 'n Cheese variation, yes. They are never ending, but luckily always in favor. At least in our house. This one requires that you open a can of tuna. Something most of us have as a pantry staple, things handy for a quick dinner. Also some black olives, which should be another staple.

It is gourmet because of the black olives, fresh dill, the slivers of preserved salted lemon and the good cheeses in there. Also, because it is made from scratch. Well, except for the tuna.

I am trying hard to remember what all did go into this. Funny how you can be cooking and just neglect to write things down. At least some pictures got taken. All is not lost. Tuna water was added to the Bechamel, which always makes sense to me. That is a type of fish stock, right?

Gourmet Tuna Mac 'n Cheese

3-4 Servings

2 shallots, minced (or green onions)
3 tablespoons butter
3 tablespoons flour
1 3/4 cups milk (I used soy)
1/4 cup tuna water
2 tablespoons sliced black olives
2 tablespoons slivered preserved lemon (or zest of 1 lemon)
2 good sized sprigs fresh dill, chopped
1 can tuna, packed in water, drained (save the water for your sauce)
salt and black pepper to taste
1 8oz. package of macaroni or penne noodles
8 oz. grated cheese - cheddar is good, Jack, Gruyere or whatever you have (not mozzarella or blue)
1/4 cup Parmesan cheese
1/4 cup breadcrumbs, tossed in a bit of olive oil or melted butter (I forgot on mine)

Get everything laid out, minced, chopped, sliced and ready to roll. Start the pasta water boiling. Salt it well. Preheat oven to 350F.

Melt the butter and saute your shallots or green onions, then add the flour and cook a few minutes before adding the milk and tuna water, a little at a time, stirring continuously to prevent lumps. When all the milk is incorporated and the sauce is thickened, add the tuna, olives and lemon. It can be held at this point until the pasta is ready. Then stir in the dill and cheese.

Now dump the drained pasta into your buttered baking dish and pour the cheesy tuna sauce over it. Stir so that the noodles are all coated. Top with Parmesan cheese and the breadcrumbs, and bake until everything is bubbly, about 15 minutes. If you have enough (I didn't) sprinkle more dill on top when you serve. I didn't remember the breadcrumbs until the next day's lunch with left-overs. Typical.

We had this with a simple green salad, and it was absolutely the best - a flavorful, satisfying meal. And, on the agenda for future mac 'n cheese bakes. It is my pasta of the week, going to Presto Pasta Nights, hosted this time by Sarah of Maison Cupcake.

Sloppy Joe Spicy Casserole or Panade de Jean Inonde?

2011-03-03T08:10:00.028-10:00

Someone better at French may have to correct that title translation. This dish began with an urge to make a panade, with a loaf of day-old (truthfully more) bread, and wanting at the same time to use up that hamburger in the fridge. Then, the idea came, as ideas will - Sloppy Joe meet Mr. Panade. After all, a Sloppy Joe is a spicy, meaty, saucy concoction mushed between layers of soft bread. A match made in heaven.

Usually, aside from the bread, a panade is composed of spinach or chard and caramelized onions. This breaks new ground. Besides which it was delightfully Sloppy Joe like and really good. Yippie cai aie!

Sloppy Joe Casserole

1 lb. ground beef
1 tablespoon olive oil
1 onion, chopped
2 stalks celery, chopped finely
1/2 cup mushrooms, sliced
8 oz. tomato sauce
1 14.5 oz. can diced tomatoes
2 dashes red hot chili sauce, or 1 minced small chili pepper
1/4 cup ketchup
2 tablespoons apple cider vinegar
2 dashes Worcestershire Sauce
1/2 cup roasted red bell pepper
4 cups bread day old bread (sourdough is good), cut into 1 1/2 inch cubes
2 cups beef broth (or chicken)
1/2 cup Cheddar cheese, grated
1/2 teas. salt

Heat a cast iron pan to hot, lightly brush with oil, then put the beef in without stirring. Just spread it out to cover the bottom of the pan, and let it sear til brown on one side. Then, turn over and let the other side brown before breaking up and finishing the browning process, adding in the onion, stir frying until translucent. Next add the celery and let that saute about 3 minutes, then the mushrooms. Let them cook about a minute or so before stirring in the remaining sauce ingredients.

Let the ragu simmer on low heat for about half an hour. Meanwhile, pre-heat your oven to 350 F. Cut up the bread into cubes and grate the cheese. Grease a 2 quart casserole dish, and arrange half the bread cubes on the bottom. Heat the stock up. Now pour half of the meat sauce onto the bread. Put the remaining bread on top of that (it should fit snugly), and cover with sauce.

Pour the warmed stock over all. It should come to within a 1/2 inch of the top. Cover tightly with foil and bake for 45 minutes covered. Remove the foil, top with cheese and continue baking uncovered, another 15-20 minutes, or until the top is crusty and you can see the insides bubbling. Remove and let cool slightly - about 10 minutes or so, so no one burns their tongue.

Enjoy the wonderful smell of it baking whilst watching Wheel of Fortune, sipping a glass of Burgundy, making a salad, or all three.

Comfort food, and not at all sloppy. Just really good. Serve with a lovely tossed salad. This turned out to be a keeper, a hearty, family meal, perfect for linking to Hearth and Soul Bloghop. So many meals to choose from there. You'll never be bored, or at a loss for what to cook.

Mario's Maccheroni alla chitarra and Bottarga

2011-02-28T14:49:00.006-10:00

This dish was an experiment, prompted by some Japanese cooking I did for the Daring Cooks last challenge. In their cuisine, dried bonito flakes get used quite a bit for stocks, marinades, soup, etc. Which left me with a ginormous package of it. Thinking what to do with all that fishy stuff, lit a bulb upstairs - could this stand in as a cheap form of bottarga?? Maybe not is the answer, after giving it a try. Those bonito flakes were not the taste experience I was hoping for on my spaghettini.

Wikipedia says bottarga has been termed the poor man's caviar, but don't be fooled, that stuff is expensive. Not that I've ever eaten it, only heard about it online, and in cookbooks. Though I have actually considered preparing my own, since bottarga is a form of preservation and we are into that, what with Charcuteapalooza happening and all. You just need a source of tuna or red mullet roe and some salt. But that will be another story.

Mario grates it on top of this dish, but some fresh mint, toasty breadcrumbs and Parmesan on top will suffice if you don't have any bottarga. You start by oven-roasting fresh Roma tomatoes. I didn't have any and used regular old common variety tomatoes. Oh waah. But they were delicious, fresh and locally grown. So there.

Maccheroni alla Chitara

adapted from The Babbo Cookbook, by Mario Batali (my changes are highlighted)

4 Servings
Oven-Roasted Tomatoes
Makes 1 cup
1 lb. Roma tomatoes, or regular tomatoes
1 teaspoon sugar
1 tablespoon extra-virgin olive oil
kosher salt and freshly ground black pepper

Preheat oven to 200F. Cut the tomatoes in half length-wise, squeeze out the seeds. In a medium bowl, combine the sugar, oil, salt and pepper and toss the tomatoes with the mixture to coat.

Place the tomatoes, cut side down, on a baking sheet lined with parchment paper. Roast for 4 hours, or until the tomatoes are very soft and have lost about half of their liquid. When cool enough, slip off the skins. Store in the refrigerator in a tightly sealed container for up to 4 weeks.
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Kosher salt
2 tablespoons olive oil
1 chili pepper, of the strength you prefer (he uses habanero?!!)
3 garlic cloves, thinly sliced
1 cup oven-roasted tomatoes
1/4 cup basic tomato sauce
1 lb. maccheroni alla chitarra or spaghettini
1/4 cup whole flat-leaf parsley leaves or mint leaves
bottarga, for grating, or grated parmesan cheese
1/4 cup toasted fresh bread crumbs

Bring 6 quartsof water to a boil and add 2 tablespoons of salt.

In a 12-14 inch saute pan, combine the olive oil, chili and garlic and saute until the garlic is almost brown, about 3 minutes. Add the tomatoes and tomato sauce and bring to a simmer.

Cook the pasta according to package directions, until tender, yet al dente. Drain the pasta and add it to the tomato mixture with the parsley or mint. Toss over high heat for 1 minute. Divide among heated serving bowls, scatter the shaved bottarga, or parmesan cheese, over each, sprinkle with bread crumbs and serve.

This was a quick and easy dish, excepting for the oven-roasting step, which can be skipped for an even quicker take. Just buy those fire-roasted canned tomatoes. We enjoyed the fresh flavors though. And, they were in the oven doing their slow thing while I did other stuff. So, so problem. I served it with a mixed greens salad, topped with some grilled tuna chunks. We do grill a lot of ahi around here. Bob's favorite fish.

This goes off to Ruth, who is hosting a huge birthday bash this week over at Presto Pasta Nights. It is four years now, as of this Friday, March 4th, and one of the longest, continuously running foodie events on the net. Come to the party, and check out all the delicious noodles.

Addendum: According to Marc at No Recipes, "Karasumi is the Japanese equivalent of Bottarga. It’s made by curing the roe sac of mullet in salt over the span of a couple weeks. This dries out the roe, intensifying it’s flavors while preserving it." Looks like I'll have to see if the price compares and how it tastes. For my future research and development Dept.

Grilled Ahi and Vegetable Pasta Toss

2011-02-24T10:34:00.012-10:00

Sometimes you just have to call it like it is. If I mumbled the title in Italian, I'm sure this dish would sound more impressive. But, just so you know ahead of time, the taste is impressive enough in any language. And a dish that starts off with fresh, good grade, locally caught ahi tuna, is going in the right direction. As long as you don't mess it up by over-cooking. You want it barrrrrrly done. Even a bit pink inside. And luckily, the veggies take the same amount of time. Which is no time at all.

Assemble some fresh vegetables to complement the fabulous fresh fish, a few herbs and seasonings, you're on a roll. The veggies serve as a sort of rack for the tuna. Get that pasta water started. The oven pre-heated to broil with a rack about 4 inches from the flame.

Grilled Ahi Tuna and Vegetable Pasta Toss

2 Servings (with left-overs)

2 medium size tuna steaks, cut each in half
1 medium onion, chopped
1 medium zucchini, sliced about 1/4 in. thick
1/2 red bell pepper, sliced
1 8oz. box spaghetti noodles
1/2 cup white wine
1/2 preserved lemon, pith removed, sliced thin
Marinade:
1/4 cup olive oil
2 tablespoons lemon juice or vinegar of choice
1 tablespoon soy sauce
1 tablespoon mirin
1/2 teaspoon Kosher salt
ground black pepper
1 clove garlic, finely minced
2 teaspoons Mae Ploy sweet chili sauce

Shake marinade ingredients in a glass jar. Any extra makes a good salad dressing. Arrange vegetables in roasting pan, toss with a few tablespoons of the marinade, then top with tuna steaks and shake some of the marinade on them, turning to get both sides. The pasta should be ready to boil by now.

Set pan of fish and vegetables under broiler and grill about 5 minutes on each side, turning the veggies a bit when you turn the fish over. The ahi should flake apart easily. But, remember we want it just a bit on the pink side. Remove pan and set aside. Break the fish apart into smaller pieces first. Drain the pasta, reserving a bit of water.

Heat a medium skillet on high, pour in the wine and reduce to half. Lower the heat, add the lemon slices or zest, pasta and toss, then dump the fish, veggies and marinade on top, and toss to combine, using the extra pasta water if needed. Taste for salt, pepper or more marinade. Just outstanding, couldn't be any better.

This dish, without the pasta, is a favorite stand-by at our house. I often serve it with a good bread, baked or steamed potatoes or with polenta, but, it's a natural for the noodles. As we both liked this a lot, it deserves to be shared, and will go to Weekend Herb Blogging, hosted this week by Simona of Briciole.