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Showing posts from 2017

Chai-Spiced Pound Cake

This is straight-up fantastic. This highly spiced cake is like a cross between a pound cake and sponge cake ... so we could just call it a bundt cake and be done with it. That said, the texture is just heavy enough to be substantial and the cake has a lovely, moist texture. I was surprised to find there was a bit of a bite at the end which felt as if I'd eaten fresh ginger. Turns out the spice mixture has black pepper as an ingredient. I've never liked chai-spiced drinks but then I saw this recipe in the King Arthur Flour catalog which looked so enticing that I bought their chai spice so I could make it. Of course, I don't love to drink chai but I might like to eat it in a dessert. As it turns out, the investment was well worth it. I saw among the comments at King Arthur that someone topped this with a powdered sugar glaze made with a teaspoon of the chai spice. That sounds like a variation I might try next time. Because I will be making this again ... and again ... a

Cheesy Chicken-and-Spinach Stromboli Ring

Another one from the September Cooking Light , which is proving to be a real winner. This was absolutely delicious. I'd never heard of a Stromboli before and when I went researching it most of the recipes looked like variations of an Italian sub sandwich made in a pizza dough jelly roll. Which I'm also fine with. But this has a creamy element which I'd be loathe to give up as well as a satisfying heft. We wound up adapting the recipe a fair amount: We made a white flour pizza crust  (using flour instead of Parmesan in the linked recipe). I just felt like whole wheat would compete with the filling too much. We did use the fresh spinach specified by the recipe but will use thawed frozen spinach next time since it just gets cooked in with the rest of the filling. We didn't want to buy a rotisserie chicken (which we almost never do) just for this recipe so just cooked up a chicken breast ourselves in the oil and garlic. It would be a perfect recipe for using leftover

White Cheddar and Bacon Risotto

This is from Cooking Light and loaded with flavor. I got Hannah a subscription for her birthday and gave her the August issue so she had something to unwrap. It had so many interesting recipes that I had to get myself the August issue also! The only change we made was to double the bacon and just going from two slices to 4 was not that unhealthy. The cooking time is half an hour, but that doesn't include things like dicing onions. So plan on 30-45 minutes. White Cheddar and Bacon Risotto Serves 4 (serving size: 1 cup) 4 cups unsalted chicken stock 2 fresh thyme sprigs (we used a pinch of dried) 2 bacon slices 1-1/4 cups diced onion 1 cup Arborio rice 1/2 cup dry white wine 1/4 teaspoon kosher salt 1/2 teaspoon black pepper 1 cup frozen green peas, thawed 1 teaspoon finely chopped fresh thyme (we used a bigger pinch of thyme) 3 ounces white cheddar cheese, shredded (3/4 cup) 1/4 cup thinly sliced green onions Step 1 Bring stock and thyme sprigs to a simmer in

Southwestern Chicken Alfredo Fettucine with Peppers

The creaminess of Alfredo Sauce combined with the zestiness of southwestern seasonings and peppers. Perhaps the perfect fusion of two cultures. Southwestern Chicken Alfredo Fettucine with Peppers Step 1: 1/2 cup chopped fresh cilantro (reserve 2 tablespoons for garnish) 2 tablespoons minced fresh garlic 2 tablespoons cleaned, minced jalapeno pepper 3 tablespoons unsalted butter (reserve tablespoon for saute ) 1/2 cup chicken stock (preferably homemade) 2 tablespoons gold tequila 2 tablespoons freshly-squeezed lime juice Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency; set aside. Step 2: 3 tablespoons soy sauce 1-1/4 pound chicken breast, diced ¾ inch Pour soy sauce over diced chicken; set aside for 5 minutes. Step 3: 1/4 medium red onion, thinly sliced 3 poblano peppers, thinly sliced 1-1/2 cup

Tomato-Basil Soup

This has become a classic soup during my lifetime. I recall when La Madeleine restaurants in Dallas served it to rave comments, sold it bottled at grocery stores, and yet ... I never tried it. I love regular Tomato Soup and though I believed the accolades I just didn't think I needed to eat Tomato Soup that often. It turns out I was wrong. Rose came across it when living in L.A. and immediately found a recipe which she made regularly. Now that she's back in Dallas, living at home, it has become a staple for our meatless Friday meals. We love it, especially paired with a Grilled Jalapeño Jack Cheese Sandwich. As my husband observed, "I always just thought I didn't like Tomato Soup before. Turns out I was eating the wrong soup!" It helps that it is super easy. Tomato-Basil Soup Step 1: 3 tablespoons olive oil 2 red onions, chopped 3 cloves garlic, minced Heat olive oil over medium-low heat in a dutch oven or large pot. Once hot, add onions and seas

Hash Brown Frittata

This is from Cook's Country and is a real find. They say it makes enough for 4 but we all agreed that it can feed six. It's got a fresh but filling quality that is an unusual combination, but very satisfying. Somehow the asparagus remains crisp. Note: we used a whole pound of asparagus instead of the 8 ounces called for. Hey, it comes in pound bundles and what are we gonna do with a leftover half pound? We already know — nothing but watch it wilt. And it was delicious with all that crispy asparagus in there. Hash Brown Frittata 12 large eggs 1/3 cup whole milk Salt and pepper 8 ounces asparagus, trimmed and cut into 1/4-inch pieces 1/4 cup minced fresh chives 3 tablespoons unsalted butter 1 pound Yukon Gold potatoes, unpeeled, shredded and patted dry 4 ounces Gruyere cheese, shredded (1 cup) Whisk eggs, milk, 3/4 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Stir in asparagus and chives and set aside. Melt butter in 12-inch nonstick skillet o

Spicy Tuna Fish Cakes

These are from Gordon Ramsay's Home Cooking and they will completely revolutionize the image that springs into your head when someone says "fish cake." They are fresh, lively, and absolutely delicious. Notes: we made this with tuna canned in water and they seemed rather dry. Later I realized that tuna packed in oil is much more common and would be a better choice both for moisture and (possibly) to help hold them together better. We couldn't find the kaffir lime leaves and, behold, the dish was delicious without them! Spicy Tuna Fish Cakes 1 pound good-quality tinned tuna (we used four 6-ounce cans) 6 tinned water chestnuts, drained and finely sliced 3 green onions, trimmed and sliced 1" piece of ginger, peeled and grated 3 tablespoons chopped coriander 1 red chili, seeded and finely chopped 3 kaffir lime leaves, finely chopped (rehydrated for 5 minutes in boiling water if dried) 2 teaspoons Thai fish sauce 2 eggs, beaten Vegetable oil, for fryi

North African Eggs

These are from Gordon Ramsay's Home Cooking. Rose loves Ramsay's cookbooks and I definitely have come around to her way of thinking. Not only are the recipes generally simple and well conceived but they always work. Someone really tested these and, the state of cookbook testing being what it is these days, I appreciate that a lot! This is essentially eggs poached in a flavorful tomato sauce. It makes a wonderful meatless meal and is a lot more filling than you would think. Gordon Ramsay suggests them for breakfast but I'm just not that adventurous in the morning. We serve them with a crusty sourdough roll and it makes a simple and exotic meal. North African Eggs Olive oil, for frying 1 onion, peeled and diced 1 red pepper, seeded and diced 1 green pepper, seeded and diced 2 garlic cloves, peeled and sliced 1 red chili, seeded and chopped 1 tsp cumin seeds 5 ripe tomatoes, roughly chopped (add a pinch of sugar if the tomatoes aren’t quite ripe) 4 eggs Sea s

Green Soup (Hara Shorva)

This is from Madhur Jaffrey's Indian Cooking. She says it is India's version of cream of pea soup. But It is both more highly spiced and more delicious than a traditional pea soup. The spices lift this soup to a whole new level. With a salad and maybe a roll it is a delicious meatless meal. Green Soup 1 medium potato, peeled and roughly diced 1 medium onion, peeled and coarsely chopped 5 cups chicken stock 3/4 inch cube of fresh ginger, peeled 1/2 teaspoon ground coriander 2 teaspoons ground cumin 5 tablespoons chopped cilantro 1/2 fresh hot green chili 10 ounces shelled green peas, fresh or frozen 3/4 teaspoon salt 1 tablespoon lemon juice 1/2 teaspoon ground roasted cumin seeds (we usually skip this step) 2/3 cup heavy cream Combine the potato, onion, chicken stock, ginger, ground coriander and ground cumin in a pot and bring to a boil. Cover and turn heat to low, simmer for 30 minutes. Fish out the cube of ginger and discard it. Add the cilantro, green

Ferrari (Pan-Fried Potatoes with Peanuts, Black Pepper, and Lemon Juice)

This is another side from  Meera Sodha 's Made In India . I feel like India gets forgotten when Americans learn about other cultures, which is a huge loss because it's a country with so many complex, amazing cultures and such a long history. Learning about Indian food is exciting for me, because it's so much more than most non-Indian Americans suspect. Meera writes, "'Ferar' means 'to fast' by abstaining from certain foods, which a lot of Gujarati Hindus do on designated days throughout the year. Peanuts and potatoes are some of the things which can be eaten on a fast day, hence the creation of Ferrari." I personally like that this dish can also be eaten by Catholics on Fridays, because this dish was so much more than I thought it would be. It's fast, easy, and its wonderfully flavorful and spiced. 2 oz peanuts, unsalted and unroasted 20 peppercorns (1/2 teaspoon) 3 tablespoons canola oil 1/2 teaspoon cumin seeds 14 oz new potatoes, c

Leek And Potato Soup

This is from James Beard's American Cookery which is one of my favorite cookbooks. This is a recipe that everyone should have because it makes a simple, delicious soup which is still hearty enough to be a main meal with a salad and perhaps a roll on the side. The nutmeg and cayenne add a flavor signature which is not common but which I find addictive. (This also makes a good breakfast if your taste runs to the untraditional as mine does.) I have tinkered with it, of course, and my variations are listed below the main recipe. The other variations are James Beard's. Leek And Potato Soup 5 leeks 3 tablespoons butter 3 cups potatoes, diced 1 quart chicken broth 2 teaspoons salt 1/4 teaspoon cayenne 1/2 teaspoon nutmeg 2 tablespoons butter 2 tablespoons flour Wash the leeks, split them lengthwise, and cut into thin slices after removing all sand. Saute in 3 tablespoons butter in a large skillet for about 4 minutes. Add the potatoes and the broth and bring to a boil.

Whole-Grain Mustard

The other mustard recipe I made from America's Test Kitchen's Foolproof Preserving is for whole-grain mustard. My mother (Julie) was less thrilled than I, responding with a disgusted, "Why?" But I actually have several recipes in my regular rotation that ask for this (including the previously posted crab mac and cheese). I've actually had trouble finding whole-grain mustard, so I've been using stone ground, but I'll be using this from now on. As with the Dijon, this has to soak 8-24 hours, then sit out for 1-2 days for desired spice. YIELD: 2 1-cup jars 3/4 cup cider vinegar 1/2 cup water 1/3 cup yellow mustard seeds 1/3 cup brown mustard seeds 2 tablespoons packed light brown sugar 1 1/4 teaspoons salt Combine vinegar, water, yellow mustard seeds, and brown mustard seeds in a bowl. Cover with plastic wrap and let sit at room temperature for at least 8 hours and up to 24 hours. Measure out 1/2 cup vinegar-mustard seed mixture and set aside.

Dijon Mustard

I will preface this recipe by saying that I don't know where I thought mustard came from, but it blew my mind to see recipes for it while leafing through America's Test Kitchen's Foolproof Preserving . I was very interested in trying them out, partly for the novelty, partly because this house loves mustard, and partly because it turns out mustard is extremely easy to make. I was curious to see if this was one of those things better made by the professionals, but after trying our homemade mustards, I think it's worth the (small) effort. We made Nigel Slater's crab mac and cheese with the Dijon and whole-grain we made, and it was definitely our best attempt yet, largely because of the mustard! The first step in these recipes is to mix ingredients and then wait 8-24 hours. The Dijon also needs to be aged 5 days for best use. Plan accordingly. YIELD: 2 1-cup jars 1 1/3 cups water 3/4 cup white wine vinegar 1/2 cup yellow mustard seeds 3 tablespoons dry mustar

Pineapple Sage Cake

This is one of my favorite last-minute recipes for an easy offering for book club or a dinner party. I found it when we moved into the house we're currently living in and I discovered the flowering bush in the front planter was an herb called pineapple sage or tangerine sage, which is a type of salvia (salvia elegans). It will put out tons of flowers as long as you water it, and attracts bees, butterflies, and even hummingbirds. I think they die off in winter in colder areas, but this is Texas and mine appears to have been here for at least a few years now. I'm not sure cuttings of this herb are sold anywhere, so if you want some you may have to grow your own. Trust me, it's worth it. I found this Jamie Oliver recipe while searching for uses for the large bush of it we have. I've never put the pineapple in the recipe, partly because I've never felt it was worth purchasing just for this and partly because I dislike most cooked fruit. I also have baked this in ever

Spicy Lamb Burgers

Another Meera Sodha recipe to go with your baked masala fries . Because many Indians do not eat beef, lamb is a common base for meat dishes. You can always substitute beef if you wish, but we did use lamb when we made these. As Meera notes: This recipe uses chickpea flour (besan) which is readily available in most big supermarkets, but if you can't get hold of it, you can use all-purpose flour to bind your mixture instead. 1 onion, very finely chopped 1 fresh green chili, finely chopped 3 tablespoons finely chopped cilantro 1 3/4-inch piece of ginger, peeled 2 cloves of garlic 3/4 teaspoon salt 2 teaspoons garam masala a few grinds of the pepper mill 1 1/2 tablespoons chickpea flour (besan)o 14 oz ground lamb 1 tablespoon canola oil Put the onion, green chili, and cilantro into a bowl. Grate the ginger and crush the garlic and add them, too. Then ass the salt, garam masala, black pepper, chickpea flour, and ground lamb and use your hands to mix everything together.

Baked Masala Fries

I checked out a Meera Sodha book from the library in the hopes of expanding my culinary horizons to Indian food, and I'm not giving it back until I have to. Made In India is a wonderful introduction to many basic, mostly simple Indian recipes. These baked masala fries are easy and very good, as well as versatile. I say versatile because we actually made them with sweet potatoes instead of the suggested varieties, which changed them a little, but I would have loved them either way. Put some of these in the oven and they'll be ready by the time your spicy lamb burgers are done! 4 large potatoes (russets, Yukon Gold, or all-purpose) 2 1/2 teaspoons salt 1 tablespoon canola oil 3/4 teaspoon chili powder 2 teaspoons ground cumin Preheat the oven to 425 F. Peel the potatoes and chop them into your perfect fries. I cut each potato into 3 pieces lengthways and 3 again to make 9 long fat fries from each one. Put all the potatoes into a lidded saucepan, cover generously wi

Sauteed Mustard Greens with Garlic and Peanuts

From Vegetable Literacy by Deborah Madison, this was the recipe that taught me I like mustard greens! As Madison writes, you can use a mix of red and green mustards, or go with just one kind if you prefer. 8 heaping cups stemmed mustard greens (about 8 oz) 2 teaspoons roasted peanut oil 1 plump garlic clove, slivered Sea salt Few drops of soy sauce A handful of roasted peanuts, coarsely chopped Chop the mustard greens into large pieces and give them a rinse. Heat the oil in a skillet over medium-high heat and then add the garlic. As soon as the garlic starts to sizzle, add the mustard greens and season with a few pinches of salt. Saute, turning the greens frequently, until the water from the leaves is largely gone and the leaves are tender. This should take about 5 minutes, depending on the plant. Add the soy sauce, cook for another minute, then toss with the peanuts and serve. With soba : Toss the mustard greens with soba noodles and garnish with the peanuts With smoke

Stir-Fried Yellow Chives and Eggs

All Under Heaven by Carolyn Phillips is an amazing compilation of authentic recipes gathered from all areas of China. This recipe is very easy in execution, but it was hard for me to find yellow chives, which are chives grown under a tarp or pot so they don't develop their normal green color. It also decreases their oniony flavors. I had to go to a Korean grocery store (after searching a Thai grocery, a Vietnamese grocery, and a Chinese grocery), and the last time I was at the same store I couldn't find them. So I don't know how available these will be in most areas, but on the chance you can find some, I'm giving this recipe because I loved it. Warning: If you do manage to find yellow chives, try to use them the same day or as quickly as possible. Even in a container and a freezer bag, the chives made my entire fridge smell funky as long as they were there. Worth it! 1 pound yellow chives 6 tablespoons peanut or vegetable oil (or use half unsalted butter and half

Artichokes and Cannellini

Artichokes and cannellini have become a quick, weeknight staple at my house. It's from Nigel Slater's Eat , which I love because the recipes in it are all pretty easy with only a few ingredients. 3 tablespoons butter 1 lemon 2 green onions 10-oz jar water-packed artichokes 15.5-oz can of cannellini beans Parsley (optional) Melt butter in a shallow pan. As it melts, squeeze in the juice of half the lemon. Chop green onions and let them soften in the butter over moderate heat. Drain artichoke hearts, rinse well, then slice each one in half and add to the butter. Add cannellini beans to the pan and leave to quietly bubble over medium heat until a sort of impromptu creamy juice has developed. Season with salt, black pepper, and perhaps a little more lemon and some parsley. Serves 2 Notes from Slater on this recipe: This is not a recipe where anything should be allowed to brown in the pan. Keep the colors pale. Tarragon is good here, as it always is with beans, an

Corn and Pancetta Risotto

This is one of my favorite recipes. I love all risotto, but this one especially. This is from Salt to Taste by Marco Canora with Catherine Young. The corn can also be pre-cooked for this recipe (grilled or sweated in butter) then added with the last ladle of broth. 1/4 pound thinly sliced pancetta 4 ears of corn, husked 6 to 8 cups Brodo  or chicken broth Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter About 2 tablespoons extra-virgin olive oil 1 large onion, peeled and diced 2 cups Arborio or other short-grained rice 3/4 cup dry white wine 1/2 cup freshly grated Parmigiano-Reggiano Preheat oven to 400. Divide the pancetta between 2 rimmed baking sheets, laying it out in a single layer. Bake the pancetta until the fat renders and the meat is beginning to crisp, 7 to 10 minutes. Pour off the rendered fat and reserve it. Chop the pancetta; add the chopped pancetta to the fat and set the mixture aside. (I only baked the pancetta the first time I

Brodo

This is the Brodo mentioned in the corn and pancetta risotto , both recipes from Salt to Taste by Marco Canora with Catherine Young. I've never made this, but I'm not the boss of your kitchen, and it's technically part of the risotto recipe. All that follows is the Brodo recipe as written by the authors. Author's Note: Brodo is not stock, but broth. Stock is made from simmering bones and broth is made from simmering meat. The practical difference is that stock contains more gelatin and is therefore an easier starting place for sauces. Because broths are made with whole pieces of meat and poultry rather than bones, they usually have deeper, more complex flavor. Broths also tend to be less cloudy - the protein in the meats in the pot acts as a filter that clarifies the broth as it simmers, leaving you with a beautifully clear liquid. Brodo is easy to make with ingredients from the supermarket. Start with a chicken . Put it whole in the pot, then add 2 pounds of be

Chard Soup with Cumin, Cilantro, and Lime

This is from Deborah Madison's Vegetable Literacy . Smaller, tender chard leaves are best (says Madison), but I used giant ones and it was still delicious. Don't worry about chopping too precisely during prep, because this is all going into a blender when it's done. 8 cups packed trimmed chard leaves (about 1 pound or 20 leaves) 2 to 3 tablespoons olive oil 1 onion, sliced 1 small potato (about 4 ounces), scrubbed and sliced 1 carrot, scrubbed and sliced 2 tablespoons tomato paste 1.5 teaspoons ground cumin 1 teaspoon ground coriander Finely cut cilantro stems and leaves to make 1 cup Sea salt 1/2 cup sour cream or yogurt Freshly ground pepper Grated zest and juice of 1 lime Rinse the chard, chop it coarsely, and set aside in a colander to drain. Heat the oil in a soup pot over medium heat. Add the onion, potato, and carrot and cook, stirring occasionally, for about 5 minutes to soften. Stir in the tomato paste, smashing it into the vegetables, and then ad

Corn Griddle Cakes

This is a recipe from Cucina Viansa , which is a collection of recipes from the Viansa Winery in California. The cakes are mostly polenta with corn kernels. They weren't what I expected, but they were so good that I had to move the plate with the finished cakes away from the stove so I would stop eating them while I was cooking. Note: They are not kidding about the nonstick pan. I started with a metal pan and had to switch because I couldn't get the cakes off without destroying them. 3 cups milk 1 cup polenta or corn meal 3 cups fresh yellow corn kernels (about 4 medium ears) 1 cup flour 2 teaspoons fresh baking powder 1/4 cup minced fresh basil 2 tablespoons thinly sliced green onions 2 teaspoons salt 1/8 teaspoon freshly ground pepper 6 egg whites Olive oil Warm the milk in a large saucepan over medium-low heat and slowly drizzle in the polenta, stirring to incorporate. Cook over low heat for 30 to 40 minutes, stirring constantly, just until the milk is absorb

Mama Chang's Hot and Sour Soup

This is Joanne Chang's recipe from Flour, Too , and it makes me want to see the rest of her recipes. It's easy, fast, and delicious. I've never had hot and sour soup that I liked before this, although I tried to like it several times. This recipe is a keeper, though. Chang writes that she wrote the recipe with button mushrooms because they are easy to find, but suggests using wood ear mushrooms if you can get them. I will further suggest that if you use wood ear mushrooms, buy them dried and re hydrate them instead of using fresh ones. I have only used button mushrooms in this recipe, but I did once use fresh wood ears in a different soup recipe and they were very slimy the next day. I ended up removing them before eating the rest of the soup. 2 tablespoons vegetable oil 1 garlic clove 1 tablespoon peeled and minced fresh ginger 4 scallions, white and green parts, minced, plus 2 tablespoons chopped for garnish 8 ounces ground pork 4 cups chicken stock One 1-pound

Sauage and White Bean Gratin

This gratin is very nearly one-dish, very good, and very easy. This is from Kathy Brennan's and Caroline Campion's Keepers . 2/3 cup panko or regular dried breadcrumbs 2 tablespoons unsalted butter, melted Salt 2 tablespoons olive oil 1 pound sweet Italian sausages, casings removed 1 small yellow onion, chopped 4 garlic cloves, minced 1 heaping tablespoon tomato paste 1 scant tablespoon fresh thyme leaves or 1 scant teaspoon dried 1/2 cup dry white wine 1.5 cups low-sodium chicken broth Two 15.5-oz cans white beans, such as cannellini or Great Northern, drained and rinsed Pepper 4 large handfuls of baby spinach (optional) Preheat oven to 425, with a rack in the middle position. In a small bowl, combine panko and butter, season with salt and set aside. In a large skillet, heat the oil over high heat until it shimmers. Add the sausages and cook, stirring often and breaking up the meat, until browned, about 4 minutes. Leaving as much of the oil in the pan as pos