This is from Mark Bittman's How to Cook Everything. My mother loves this soup. She says that she feels as if she is in an elegant restaurant whenever she has it. So, in some cases, it literally carries you away from your hum drum life!
It is easy, delicious and ... elegant.
Shrimp Soup with Cumin
Yield - 4 bowls
INGREDIENTS
1/4 cup extra virgin olive oil
4 cloves garlic, peeled
4 thick slices French or Italian bread
1 tsp ground cumin
Salt and freshly ground pepper to taste
5 cups shrimp stock, chicken stock, water or a combination
1 to 1-1/2 pounds shrimp, peeled
PREPARATION
Combine olive oil and garlic in a large, deep saucepan or casserole and turn heat to medium. Add the garlic cloves and cook, stirring occasionally, until they are a very deep golden, almost brown, about 10 minutes. Remove them with a slotted spoon and set aside.
Turn heat to low and brown the bread in the oil on both sides, in batches if necessary; it will take about 5 minutes. Remove the slices and spread each with about 1/2 clove of the cooked garlic. Mince the remaining garlic. (I just use a whole glove on each slice.)
Cut each of the shrimp into 3 or 4 pieces. Put stock into the pan, turn heat to medium and bring to a gentle boil. Add shrimp, cumin, salt and pepper and cook over low heat for 3 or 4 minutes.
Place a piece of bread in each of four bowls, then ladle in a portion of soup with shrimp. Sprinkle with minced garlic, garnish and serve.
Tuesday, July 21, 2020
Tuesday, July 14, 2020
Corn Off the Cob
I was making fried chicken the other day (yes, I felt very Southern, farm family-ish). We were going to have corn on the cob (substituted at the last minute at the store when all the green beans had brown spots). At the last minute I realized that my one big pot was going to be used for the chicken so I had nothing big enough for corn on the cob.
However, I also knew all those frozen niblets were once on the cob. I'd read enough cookbooks to have a vague idea of how to cook that corn deliciously when it was off the cob. More than anything this tells me of my dependence on frozen corn, which I've found very unsatisfactory as of late.
I may switch to this until the corn on the cob is out of season.
The New Doubleday Cookbook (1985 - not so new now but a wonderfully dependable overall cookbook) had this dandy recipe which we all loved.
They called it Boiled Fresh Whole Kernel Corn but that name just doesn't cut it.
Corn Off the Cob
6-8 ears sweet corn, shucked
1 cup boiling water
1/2 teaspoon sugar
1/2 teaspoon salt
Pinch pepper
2 tablespoons butter
Cut corn from cob. Place in a saucepan with water and sugar, cover, and simmer 5-8 minutes until tender. Drain and season with salt, pepper, and butter.
However, I also knew all those frozen niblets were once on the cob. I'd read enough cookbooks to have a vague idea of how to cook that corn deliciously when it was off the cob. More than anything this tells me of my dependence on frozen corn, which I've found very unsatisfactory as of late.
I may switch to this until the corn on the cob is out of season.
The New Doubleday Cookbook (1985 - not so new now but a wonderfully dependable overall cookbook) had this dandy recipe which we all loved.
They called it Boiled Fresh Whole Kernel Corn but that name just doesn't cut it.
Corn Off the Cob
6-8 ears sweet corn, shucked
1 cup boiling water
1/2 teaspoon sugar
1/2 teaspoon salt
Pinch pepper
2 tablespoons butter
Cut corn from cob. Place in a saucepan with water and sugar, cover, and simmer 5-8 minutes until tender. Drain and season with salt, pepper, and butter.
Tuesday, June 09, 2020
Pan Bagnat (Provençal Tuna Sandwich)
My parents made a version of this sandwich from the Time Life Foods of the World cookbook series. We loved it. Loaded with different ingredients, bathed in a vinaigrette (the title means "bathed bread"), weighted down and left for all the flavors to meld — it was the perfect summer meal.
So I was intrigued when Cooks Illustrated had their own version and tried it out last weekend. Theirs is more like a Salade Niçoise than the one I grew up with, but I love Salade Niçoise so that was no bad thing!
It was truly delicious, simple to assemble (though requiring about an hour), and perfect for hot weather.
Note: We had extra pieces of this in the fridge for up to a week as we slowly consumed them for lunch (or breakfast!). It held perfectly well and could be made well ahead of time for a party or picnic if you let it come up to room temperature.
PAN BAGNAT
STEP 1
1 vine-ripened tomato, cored and sliced thin
1 small red onion, sliced thin
3 tablespoons red wine vinegar
1 garlic clove, minced
1/4 teaspoon salt
1 large baguette, or ciabiatta (18 inches long, 3 inches wide, and at least 2 inches tall), halved horizontally [You can also do this in a large, round loaf as long as it holds the ingredients.]
Heat oven to 350°.
Lay tomato slices on paper towel-lined plate and set aside.
Toss onion, vinegar, garlic, and salt together in bowl.
Using hands or metal spoon, remove inner crumb from bread bottom to create trough, leaving 1/4-inch border on sides and bottom Place breat halves cust side up on baking sheet and bake until very lightly toasted, 5 minutes.
STEP 2
3/4 cup niçoise or kalamata olives, rinsed, pitted
1/2 cup fresh parsley
3 tablespoons capers, rinsed
1 tablespoon fresh oregano leaves
3 anchovy fillets, rinsed and patted dry
1/4 cup olive oil
2 tablespoons Dijon
1/4 teaspoon pepper
Pulse olives, parsley, capers, oregano, and anchovies in food processor until coarsely but evenly chopped, 10-12 pulses. Add to bowl with onion mixture. Add oil, mustard and pepper and toss to combine.
STEP 3
1/4 cup olive oil
3 5-ounce cans oil-packed tuna
3 hard-boiled eggs, sliced thin
Brush inside of each bread half with 1 tablespoon oil. Place two-thirds of olive mixutre in hollow batuette bottom and spread evenly.
Distribute tuna evenly over olive mixture and drizzle with remaining two tablespoons oil.
Shingle tomato slices over tuna.
Shingle egg slices over tomato.
Top eggs with remaining olive mixture and cap with bread top. Sandwich will be very full.
STEP 4
Press gently on sandwich and slice in half cross-wise. Wrap each half tightly in plastic wrap. Sit on a baking sheet to catch any juices that escape the wrap. Place rimmed baking sheet on top of sandwiches and weight with heavy Dutch oven or two 5-pound bgs of flour or sugar for 1 hour.
Flip sandwiches halfway through weighting.
Wrapped sandwiches can be refrigerated for up to 24 hours. Let come to room temperature before serving.
Serves 4-6. Prep time 1 hour.
So I was intrigued when Cooks Illustrated had their own version and tried it out last weekend. Theirs is more like a Salade Niçoise than the one I grew up with, but I love Salade Niçoise so that was no bad thing!
It was truly delicious, simple to assemble (though requiring about an hour), and perfect for hot weather.
Note: We had extra pieces of this in the fridge for up to a week as we slowly consumed them for lunch (or breakfast!). It held perfectly well and could be made well ahead of time for a party or picnic if you let it come up to room temperature.
PAN BAGNAT
STEP 1
1 vine-ripened tomato, cored and sliced thin
1 small red onion, sliced thin
3 tablespoons red wine vinegar
1 garlic clove, minced
1/4 teaspoon salt
1 large baguette, or ciabiatta (18 inches long, 3 inches wide, and at least 2 inches tall), halved horizontally [You can also do this in a large, round loaf as long as it holds the ingredients.]
Heat oven to 350°.
Lay tomato slices on paper towel-lined plate and set aside.
Toss onion, vinegar, garlic, and salt together in bowl.
Using hands or metal spoon, remove inner crumb from bread bottom to create trough, leaving 1/4-inch border on sides and bottom Place breat halves cust side up on baking sheet and bake until very lightly toasted, 5 minutes.
STEP 2
3/4 cup niçoise or kalamata olives, rinsed, pitted
1/2 cup fresh parsley
3 tablespoons capers, rinsed
1 tablespoon fresh oregano leaves
3 anchovy fillets, rinsed and patted dry
1/4 cup olive oil
2 tablespoons Dijon
1/4 teaspoon pepper
Pulse olives, parsley, capers, oregano, and anchovies in food processor until coarsely but evenly chopped, 10-12 pulses. Add to bowl with onion mixture. Add oil, mustard and pepper and toss to combine.
STEP 3
1/4 cup olive oil
3 5-ounce cans oil-packed tuna
3 hard-boiled eggs, sliced thin
Brush inside of each bread half with 1 tablespoon oil. Place two-thirds of olive mixutre in hollow batuette bottom and spread evenly.
Distribute tuna evenly over olive mixture and drizzle with remaining two tablespoons oil.
Shingle tomato slices over tuna.
Shingle egg slices over tomato.
Top eggs with remaining olive mixture and cap with bread top. Sandwich will be very full.
STEP 4
Press gently on sandwich and slice in half cross-wise. Wrap each half tightly in plastic wrap. Sit on a baking sheet to catch any juices that escape the wrap. Place rimmed baking sheet on top of sandwiches and weight with heavy Dutch oven or two 5-pound bgs of flour or sugar for 1 hour.
Flip sandwiches halfway through weighting.
Wrapped sandwiches can be refrigerated for up to 24 hours. Let come to room temperature before serving.
Serves 4-6. Prep time 1 hour.
Wednesday, June 03, 2020
Savory (Ham, Mozzarella & Basil) Brioche Couronne
Couronne means "crown" and this is obviously named for the shape. However, it is also fit for royalty. An enriched brioche dough is filled with ham, mozzarella and basil to make a wonderful meal.
This is from Paul Hollywood's book Bread and it looks a lot harder than it is. On one hand it does take a fair amount of time for several dough risings. On the other hand, it is really impressive and really delicious and really basic to put together if you are used to making bread. If you aren't, then Paul Hollywood's description will lead you through it without a problem.
Mom said it was better than pizza. Tom didn't want to make rash statements but he agreed it was at least equal to a very, very good pizza.
Savoury Brioche Couronne
Ingredients
500g strong white bread flour, plus extra for dusting
10g salt
10g instant yeast
170ml tepid whole milk
4 medium eggs (we used 3 large eggs)
250g unsalted butter, in small pieces, at room temperature
1 pound buffalo mozzarella (we used regular fresh mozzarella)
8-10 slices Parma ham (turns out this is proscuitto - we didn't know that and used applewood smoked ham - mmmm)
Small handful basil leaves, roughly chopped
1 medium egg, beaten
Pinch salt
Handful grated parmesan
Put the flour into a food mixer fitted with a dough hook and add the salt to one side of the bowl and the yeast to the other. Add the milk and eggs and mix until well combined. Add the butter, bit by bit, as you mix for a further 5 minutes. It’s important to add the butter very gradually.
Tip the dough into a large oiled plastic container or bowl and covered with an oiled lid or cling film [plastic wrap]. This dough can rise greatly and needs room to expand. Leave until at least doubled in size — at least 1 hour.
Tip the dough out onto a lightly floured surface, without knocking the air out of it. Roll out to a rectangle, just under 1½cm (3/4 inch) with the long side facing you. Lay the ham slices over the dough. Tear the mozzarella into pieces and scatter over the ham. Sprinkle basil on top.
Roll up the dough from the long side furthest from you to enclose the filling. Roll into a sausage, 40-50cm [16-19 inches]. Cut down the entire length of the roll to reveal the filling [leaving you with two long strips side by side]. Hol the pieces firmly at each end and twist quite tightly together, moving your hands in opposite directions. Now coil the twisted dough into a circle and press the ends firmly together.
Put the crown on a parchment-paper lined baking tray. Put the tray inside a roomy plastic bag and leave to rise for 1-1½ hours, or until at least doubled in size. [We just covered the baking sheet with a towel, as per always.]
Preheat the oven to 400°. Brush the top of the couronne with beaten egg and scatter with grated Parmesan. Bake in oven for 25 minutes until golden brown. Leave to cool slightly and serve warm or cold.
This is from Paul Hollywood's book Bread and it looks a lot harder than it is. On one hand it does take a fair amount of time for several dough risings. On the other hand, it is really impressive and really delicious and really basic to put together if you are used to making bread. If you aren't, then Paul Hollywood's description will lead you through it without a problem.
Mom said it was better than pizza. Tom didn't want to make rash statements but he agreed it was at least equal to a very, very good pizza.
Savoury Brioche Couronne
Ingredients
500g strong white bread flour, plus extra for dusting
10g salt
10g instant yeast
170ml tepid whole milk
4 medium eggs (we used 3 large eggs)
250g unsalted butter, in small pieces, at room temperature
1 pound buffalo mozzarella (we used regular fresh mozzarella)
8-10 slices Parma ham (turns out this is proscuitto - we didn't know that and used applewood smoked ham - mmmm)
Small handful basil leaves, roughly chopped
1 medium egg, beaten
Pinch salt
Handful grated parmesan
Put the flour into a food mixer fitted with a dough hook and add the salt to one side of the bowl and the yeast to the other. Add the milk and eggs and mix until well combined. Add the butter, bit by bit, as you mix for a further 5 minutes. It’s important to add the butter very gradually.
Tip the dough into a large oiled plastic container or bowl and covered with an oiled lid or cling film [plastic wrap]. This dough can rise greatly and needs room to expand. Leave until at least doubled in size — at least 1 hour.
Tip the dough out onto a lightly floured surface, without knocking the air out of it. Roll out to a rectangle, just under 1½cm (3/4 inch) with the long side facing you. Lay the ham slices over the dough. Tear the mozzarella into pieces and scatter over the ham. Sprinkle basil on top.
Roll up the dough from the long side furthest from you to enclose the filling. Roll into a sausage, 40-50cm [16-19 inches]. Cut down the entire length of the roll to reveal the filling [leaving you with two long strips side by side]. Hol the pieces firmly at each end and twist quite tightly together, moving your hands in opposite directions. Now coil the twisted dough into a circle and press the ends firmly together.
Put the crown on a parchment-paper lined baking tray. Put the tray inside a roomy plastic bag and leave to rise for 1-1½ hours, or until at least doubled in size. [We just covered the baking sheet with a towel, as per always.]
Preheat the oven to 400°. Brush the top of the couronne with beaten egg and scatter with grated Parmesan. Bake in oven for 25 minutes until golden brown. Leave to cool slightly and serve warm or cold.
Friday, March 20, 2020
Eggplant with Molten Mozzarella
The Wall Street Journal ran a story yesterday tellingly titled "No Lucky Charms, Plenty of Okra — What's Left at the Grocery Store."
That is one of the boxes I checked when I was caught up in last week's grocery panic. The most deserted place in the store was the produce section, where I had wandered in search of lemons. (Hey, you need those for cocktails and I was fairly sure cocktails were on our family's emergency list.)
I gravitated to the fully stocked eggplant — some of the most beautiful I'd seen lately — remembering this recipe, which I'd planned to make so the ingredients were fairly top of mind. To be sure it doesn't take many ingredients and is easy, so it's perfect just for an easy meal or for a food panic day when everyone else ignored those gorgeous eggplants.
This is a wonderfully easy and delicious pasta dish from Pasta: Every Way for Every Day. It's also perfect for meatless meals and Fridays in Lent.
I doubled the eggplant (which practically disappeared in the original dish) and the red pepper flakes, tomato paste, and oregano (to keep the sauce flavoring ratios the same for the eggplant).
The molten mozzarella part is a variation to the original recipe, so I'm putting both the original (adapted) and the variation below.
Eggplant with Chili and Garlic
Serves 4
Step 1:
1/2 cup olive oil
2 pounds eggplant, cut into 1/2 inch dice (originally 14 oz.)
4 cloves garlic, crushed
1 teaspoon crushed red pepper flakes (originally 1/2 t.)
Heat oil in a skillet. Add eggplant, garlic, and red pepper flakes and cook, stirring frequently over high heat, until golden, 5-7 minutes. Turn down heat to medium low.
Step 2:
1/4 cup tomato paste (originally 2 T)
2 teaspoons dried oregano (originally 1 t.)
salt, black pepper
Stir in tomato paste and oregano and cook, stirring occasionally, until eggplant dice are soft and cooked through, 10 minutes. Add 2 tablespoons hot water to the pan if the eggplant begins to stick. Add salt and pepper to taste.
Step 3:
1 pound dried pasta, tubes or shapes: penne, rigatoni, orecchiette
Parmesan
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain. Add pasta with 2 tablespoons additional olive oil to the hot sauce. Toss well to coat. Serve immediately with Parmesan to sprinkle on.
Variation: Eggplant with Molten Mozzarella
Stir 8 ounces diced, part skim mozzarella into the finished sauce and pasta right before serving, omitting the additional olive oil.
That is one of the boxes I checked when I was caught up in last week's grocery panic. The most deserted place in the store was the produce section, where I had wandered in search of lemons. (Hey, you need those for cocktails and I was fairly sure cocktails were on our family's emergency list.)
I gravitated to the fully stocked eggplant — some of the most beautiful I'd seen lately — remembering this recipe, which I'd planned to make so the ingredients were fairly top of mind. To be sure it doesn't take many ingredients and is easy, so it's perfect just for an easy meal or for a food panic day when everyone else ignored those gorgeous eggplants.
This is a wonderfully easy and delicious pasta dish from Pasta: Every Way for Every Day. It's also perfect for meatless meals and Fridays in Lent.
I doubled the eggplant (which practically disappeared in the original dish) and the red pepper flakes, tomato paste, and oregano (to keep the sauce flavoring ratios the same for the eggplant).
The molten mozzarella part is a variation to the original recipe, so I'm putting both the original (adapted) and the variation below.
Eggplant with Chili and Garlic
Serves 4
Step 1:
1/2 cup olive oil
2 pounds eggplant, cut into 1/2 inch dice (originally 14 oz.)
4 cloves garlic, crushed
1 teaspoon crushed red pepper flakes (originally 1/2 t.)
Heat oil in a skillet. Add eggplant, garlic, and red pepper flakes and cook, stirring frequently over high heat, until golden, 5-7 minutes. Turn down heat to medium low.
Step 2:
1/4 cup tomato paste (originally 2 T)
2 teaspoons dried oregano (originally 1 t.)
salt, black pepper
Stir in tomato paste and oregano and cook, stirring occasionally, until eggplant dice are soft and cooked through, 10 minutes. Add 2 tablespoons hot water to the pan if the eggplant begins to stick. Add salt and pepper to taste.
Step 3:
1 pound dried pasta, tubes or shapes: penne, rigatoni, orecchiette
Parmesan
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain. Add pasta with 2 tablespoons additional olive oil to the hot sauce. Toss well to coat. Serve immediately with Parmesan to sprinkle on.
Variation: Eggplant with Molten Mozzarella
Stir 8 ounces diced, part skim mozzarella into the finished sauce and pasta right before serving, omitting the additional olive oil.
Thursday, December 19, 2019
Chocolate Brownie Cookies
I wouldn't have believed how good these cookies are. They're more trouble than brownies, but I am not in love with brownies. I am in love with these.
From Cook's Country.
Chocolate Brownie Cookies
Makes 20
Step 1
5 ounces flour
3/4 ounce Dutch-processed cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon table salt
Preheat oven to 300°. Whisk all together, set aside.
Step 2
10 ounces bittersweet chocolate, chopped, divided
3 tablespoons vegetable oil
1 tablespoon butter
2 tablespoons whole milk
Microwave 6 ounces chocolate, oil and butter in medium bowl at 50 percent, stirring halfway through, until melted. About 3 minutes.
Whisk milk into chocolate until combined.
Step 3
7 ounces sugar
2 large eggs
Whip in stand mixer on medium-high until very thick and pale, about 4 minutes. Whisk in chocolate mixture by hand until uniform. Fold in flour mixture until thoroughly combined. Fold in remaining 4 ounces chocolate.
Step 4
Using 1-tablespoon measure or #30 scoop, scoop 10 heaping tablespoons of batter onto a rimmed baking sheet lined with parchment paper (you should have 20 cookies total).
Bake until until cookies are puffed and covered with large cracks (cookies will look raw between cracks and seem underdone), about 16 minutes.
Let cool completely on sheets. Store in airtight container at room temperature for up to 3 days. Cookies freeze well.
Note:
Baking at 300° results in cakey cookies. I originally mistakenly baked these at 350° which resulted in chewy wonderful cookies (guess which ones I prefer?). Try both methods and see which you like best.
From Cook's Country.
Chocolate Brownie Cookies
Makes 20
Step 1
5 ounces flour
3/4 ounce Dutch-processed cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon table salt
Preheat oven to 300°. Whisk all together, set aside.
Step 2
10 ounces bittersweet chocolate, chopped, divided
3 tablespoons vegetable oil
1 tablespoon butter
2 tablespoons whole milk
Microwave 6 ounces chocolate, oil and butter in medium bowl at 50 percent, stirring halfway through, until melted. About 3 minutes.
Whisk milk into chocolate until combined.
Step 3
7 ounces sugar
2 large eggs
Whip in stand mixer on medium-high until very thick and pale, about 4 minutes. Whisk in chocolate mixture by hand until uniform. Fold in flour mixture until thoroughly combined. Fold in remaining 4 ounces chocolate.
Step 4
Using 1-tablespoon measure or #30 scoop, scoop 10 heaping tablespoons of batter onto a rimmed baking sheet lined with parchment paper (you should have 20 cookies total).
Bake until until cookies are puffed and covered with large cracks (cookies will look raw between cracks and seem underdone), about 16 minutes.
Let cool completely on sheets. Store in airtight container at room temperature for up to 3 days. Cookies freeze well.
Note:
Baking at 300° results in cakey cookies. I originally mistakenly baked these at 350° which resulted in chewy wonderful cookies (guess which ones I prefer?). Try both methods and see which you like best.
Wednesday, December 18, 2019
Coquito
We recently discovered this delicious Latin American drink which seems like a good equivalent to eggnog. If eggnog were a coconut delight.
This is from Cook's Country.
Coquito
Serves 8-10
Step 1
1 15-ounce can Coco Lopez cream of coconut
1 14-ounce can coconut milk
1 12-ounce can evaporated milk
1-1/4 cups gold rum
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Whisk all ingredients together in large pitcher until combined. Refrigerate for at least 1 hour or up to 3 days.
Step 2
Just before serving, working in batches, transfer cream of coconut mixture to blender and process until slightly frothy, about 1 minute per batch. Serve over ice, garnished with extra nutmeg.
This is from Cook's Country.
Coquito
Serves 8-10
Step 1
1 15-ounce can Coco Lopez cream of coconut
1 14-ounce can coconut milk
1 12-ounce can evaporated milk
1-1/4 cups gold rum
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
Whisk all ingredients together in large pitcher until combined. Refrigerate for at least 1 hour or up to 3 days.
Step 2
Just before serving, working in batches, transfer cream of coconut mixture to blender and process until slightly frothy, about 1 minute per batch. Serve over ice, garnished with extra nutmeg.
Wednesday, November 27, 2019
Second Verse, Same as the First: Thanksgiving Cooking
Thanksgiving means much loved favorites that only get trotted out once a year. And I'm ok with that. So no weird variations to try to make these much loved favorites "new" or "fresh." Just good, honest Thanksgiving cooking.
These dishes, for us, represent the perfect versions of their oeuvre.
Our day-after-Thanksgiving meal also is mandated by tradition. Chef salad featuring turkey (of course), blue cheese dressing and crumbled bacon (the real thing please!) on top. Mmmmmm, crumbled bacon ... except that since we do meatless Fridays, this feast actually comes on a Saturday.
Here are a few links to recipes I've posted before.
Herbed Thanksgiving Stuffing
This is the best stuffing ever and cooks in a slow cooker. I have made this five times now and never been disappointed. It really frees up the oven for other things and, if you happen to have a problem with sticking your hand up a turkey (no problemo here) then you're set free from that as well.
Skillet Cornbread
If you happen to like cornbread stuffing (which I do not), you may want to make this for your base. I've never found a better recipe.
Sweet Potato Casserole with Pecan Crumble
The funny bone in the menu is the sweet potato selection which in the past I have always played around with. This one is Rose's favorite and since she is the co-cook, we bow to her judgment!
Cranberry Ginger Relish
I also used to change up the cranberry recipe from year to year. No longer. This relish is practically perfect in every way!
Mashed Dinner Potato Rolls
I've been making these for years and they never fail to turn out well. They are the classic American dinner roll.
Perfect Piecrust
This is not a misnomer. Very easy and very delicious. It is long but that is because of the detailed directions. You can't go wrong with this.
Pecan Pie
This is non-negotiable. Gotta have it.
Pumpkin Pie
Are you allowed to have Thanksgiving without this? Or watch the Cowboys play without having some? Nope.
Things there are no recipes posted for:
AND Afterward ...
What do you do with the turkey carcass? I used to toss it, until being given a fantastic recipe for Turkey Bone Gumbo.
It is fantastically simple, especially if you fear not the roux which has been given a bad rap as far as I can tell. It does take some time but I do it in steps here and there so that on Sunday we have a delicious bowl of gumbo that hasn't been much trouble at all.
These dishes, for us, represent the perfect versions of their oeuvre.
Our day-after-Thanksgiving meal also is mandated by tradition. Chef salad featuring turkey (of course), blue cheese dressing and crumbled bacon (the real thing please!) on top. Mmmmmm, crumbled bacon ... except that since we do meatless Fridays, this feast actually comes on a Saturday.
Here are a few links to recipes I've posted before.
Herbed Thanksgiving Stuffing
This is the best stuffing ever and cooks in a slow cooker. I have made this five times now and never been disappointed. It really frees up the oven for other things and, if you happen to have a problem with sticking your hand up a turkey (no problemo here) then you're set free from that as well.
Skillet Cornbread
If you happen to like cornbread stuffing (which I do not), you may want to make this for your base. I've never found a better recipe.
Sweet Potato Casserole with Pecan Crumble
The funny bone in the menu is the sweet potato selection which in the past I have always played around with. This one is Rose's favorite and since she is the co-cook, we bow to her judgment!
Cranberry Ginger Relish
I also used to change up the cranberry recipe from year to year. No longer. This relish is practically perfect in every way!
Mashed Dinner Potato Rolls
I've been making these for years and they never fail to turn out well. They are the classic American dinner roll.
Perfect Piecrust
This is not a misnomer. Very easy and very delicious. It is long but that is because of the detailed directions. You can't go wrong with this.
Pecan Pie
This is non-negotiable. Gotta have it.
Pumpkin Pie
Are you allowed to have Thanksgiving without this? Or watch the Cowboys play without having some? Nope.
Things there are no recipes posted for:
- Green Bean and Mushroom Casserole — Made with all fresh ingredients, this is not the standard casserole. It's been reverse engineered from the Campbell Soup version ... and it is simply wonderful. I promise to get the recipe on the blog soon!
- Mashed Potatoes — I use baking potatoes with plenty of butter and milk (and maybe some sour cream).
- Gravy — Julia Child's recipe from The Way to Cook. It makes so much gravy that you never run out!
- Turkey — of course! A basic recipe from The Doubleday Cookbook.
AND Afterward ...
What do you do with the turkey carcass? I used to toss it, until being given a fantastic recipe for Turkey Bone Gumbo.
It is fantastically simple, especially if you fear not the roux which has been given a bad rap as far as I can tell. It does take some time but I do it in steps here and there so that on Sunday we have a delicious bowl of gumbo that hasn't been much trouble at all.
Thursday, November 07, 2019
Whole-Grain Banana Bread
Mom insisted this was a great Banana Bread so we tried it. I wouldn't have believed you could get such a good quick bread that also is whole-grain but King Arthur's Flour (and Mom!) proved me wrong.
Whole-Grain Banana Bread
Step 1
2 cups (454g) thoroughly mashed banana, about 4 or 5 medium bananas
2/3 cup melted butter or 1/2 cup (99g) vegetable oil
1 cup (213g) brown sugar
2 large eggs
1 teaspoon vanilla extract
Preheat oven to 350°F with rack in the center. Lightly grease a 9” x 5” loaf pan; if your pan is glass or stoneware, reduce the oven temperature to 325°F.
Stir together the mashed banana, oil, sugar, eggs, and vanilla.
Step 2
1 cup (120g) King Arthur Unbleached All-Purpose Flour
1 cup (113g) King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup (57g) chopped walnuts, toasted if desired; optional
Combine all ingredients. Then mix into the banana mixture. Scrape the bottom and sides of the bowl and mix again to thoroughly combine the ingredients.
Step 3
1 tablespoon (13g) sugar
1/2 teaspoon ground cinnamon
Scoop the batter into the prepared pan. Mix together the sugar and cinnamon, and sprinkle over the batter.
Bake 60-75 minutes, until bread feels set on the top, and a tester comes out clean, or with just a few moist crumbs (but no wet batter). If the bread appears to be browning too quickly, tent it with aluminum foil for the final 15 to 20 minutes of baking. Note: If baking in a glass or stoneware pan, increase the baking time by 10 to 15 minutes.
Remove the bread from the oven. Cool it in the pan for 15 minutes, then loosen the edges, and turn it out of the pan onto a rack to cool completely.
Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage. Makes 12 generous servings.
Note
This recipe will make 15 standard-size muffins. Bake muffins in a preheated 350°F oven for 20 to 23 minutes.
Whole-Grain Banana Bread
Step 1
2 cups (454g) thoroughly mashed banana, about 4 or 5 medium bananas
2/3 cup melted butter or 1/2 cup (99g) vegetable oil
1 cup (213g) brown sugar
2 large eggs
1 teaspoon vanilla extract
Preheat oven to 350°F with rack in the center. Lightly grease a 9” x 5” loaf pan; if your pan is glass or stoneware, reduce the oven temperature to 325°F.
Stir together the mashed banana, oil, sugar, eggs, and vanilla.
Step 2
1 cup (120g) King Arthur Unbleached All-Purpose Flour
1 cup (113g) King Arthur White Whole Wheat Flour or Premium Whole Wheat Flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup (57g) chopped walnuts, toasted if desired; optional
Combine all ingredients. Then mix into the banana mixture. Scrape the bottom and sides of the bowl and mix again to thoroughly combine the ingredients.
Step 3
1 tablespoon (13g) sugar
1/2 teaspoon ground cinnamon
Scoop the batter into the prepared pan. Mix together the sugar and cinnamon, and sprinkle over the batter.
Bake 60-75 minutes, until bread feels set on the top, and a tester comes out clean, or with just a few moist crumbs (but no wet batter). If the bread appears to be browning too quickly, tent it with aluminum foil for the final 15 to 20 minutes of baking. Note: If baking in a glass or stoneware pan, increase the baking time by 10 to 15 minutes.
Remove the bread from the oven. Cool it in the pan for 15 minutes, then loosen the edges, and turn it out of the pan onto a rack to cool completely.
Store leftover bread, tightly wrapped, at room temperature for several days. Freeze for longer storage. Makes 12 generous servings.
Note
This recipe will make 15 standard-size muffins. Bake muffins in a preheated 350°F oven for 20 to 23 minutes.
Curried Peanut Sauce / Dip
Mom gave me a hand-written note with this sauce on it. I was surprised when I saw it was from Bon Appetit which had it down only as a dip. We took our cue from the sauce and, thinned with some chicken broth, it made a super-duper tasty sauce for simmering your choice of meat and vegetables to serve over rice.
So easy!
Curried Peanut Sauce / Dip
Step 1
1 tablespoon vegetable oil
3 tablespoons red curry paste (original recipe calls for 1/4 cup)
Heat oil in a medium saucepan over medium. Add curry paste and cook, stirring frequently, until paste begins to stick to bottom of saucepan and is very fragrant, 2–3 minutes.
Step 2
1 14.5-oz. can coconut milk
Whisk in coconut milk and bring to a simmer. Continue to cook, whisking occasionally, until mixture turns darker in color and is slightly reduced, about 3 minutes.
Step 3
1/2 cup creamy peanut butter
3 tablespoons rice vinegar
1 tablespoon fish sauce
1 tablespoon honey
Salt
Remove saucepan from heat and whisk in peanut butter, vinegar, fish sauce, and honey. Season to taste with salt. Let cool to room temperature, then transfer to an airtight portable container and chill.
As a sauce
Add some chicken broth to thin the sauce and simmer meat and vegetables in it.
As a dip
Season to taste with salt; it should be well seasoned since the things you are dipping in it may not be (i.e., boiled eggs, cukes, etc.). Let cool to room temperature, then transfer to an airtight portable container and chill.
So easy!
Curried Peanut Sauce / Dip
Step 1
1 tablespoon vegetable oil
3 tablespoons red curry paste (original recipe calls for 1/4 cup)
Heat oil in a medium saucepan over medium. Add curry paste and cook, stirring frequently, until paste begins to stick to bottom of saucepan and is very fragrant, 2–3 minutes.
Step 2
1 14.5-oz. can coconut milk
Whisk in coconut milk and bring to a simmer. Continue to cook, whisking occasionally, until mixture turns darker in color and is slightly reduced, about 3 minutes.
Step 3
1/2 cup creamy peanut butter
3 tablespoons rice vinegar
1 tablespoon fish sauce
1 tablespoon honey
Salt
Remove saucepan from heat and whisk in peanut butter, vinegar, fish sauce, and honey. Season to taste with salt. Let cool to room temperature, then transfer to an airtight portable container and chill.
As a sauce
Add some chicken broth to thin the sauce and simmer meat and vegetables in it.
As a dip
Season to taste with salt; it should be well seasoned since the things you are dipping in it may not be (i.e., boiled eggs, cukes, etc.). Let cool to room temperature, then transfer to an airtight portable container and chill.
Thursday, August 08, 2019
Ginger-Turmeric Potatoes and Green Beans (Aloo Faliyan)
This is easy and absolutely delicious either at room temperature or hot. It does take a bit of chopping, but is totally worth it. From Milk Street: Tuesday Nights by Christopher Kimball.
GINGER-TURMERIC POTATOES AND GREEN BEANS
Serves 6
Start to Finish: 45 minutes
3 tablespoons vegetable oil
1 large shallot, finely chopped
1 tablespoon finely grated fresh ginger
2 teaspoons yellow or brown mustard seeds
1-1/2 teaspoons cumin seeds
1/8 to 1/4 teaspoon red pepper flakes
1/2 teaspoon ground turmeric
12 ounces small Yukon Gold potatoes, cut into 1/2-inch cubes (don't use russet or starchy potatoes - they'll break down)
12 ounces green beans, trimmed and cut into 1-inch pieces
1-1/2 teaspoons salt
3/4 cup water
1 tablespoon lemon juice
1/2 cup halved grape tomatoes
1/3 cup cashews, toasted and roughly chopped
1/2 cup chopped cilantro
1/2 to 1 serrano, minced (optional)
In a large skillet over medium, heat oil until shimmering. Add shallot, ginger, mustard and cumin seeds, and pepper flakes. Cook, stirring frequently, until shallot has softened and is just beginning to brown, abut 2 minutes.
Stir in turmeric, potatoes, green beans, salt and water. Then cover and cook until potatoes are just barely tender, bout 8 minutes. Uncover pan. If all of water has cooked off, add 1 to 2 tablespoons, then continue to cook, stirring occasionally until vegetables are tender and pan is dry, another 2 to 5 minutes.
Off heat, stir in lemon juice. Season to taste with salt if needed. Fold in tomatoes, cashews, cilantro and optional serrano.
GINGER-TURMERIC POTATOES AND GREEN BEANS
Serves 6
Start to Finish: 45 minutes
3 tablespoons vegetable oil
1 large shallot, finely chopped
1 tablespoon finely grated fresh ginger
2 teaspoons yellow or brown mustard seeds
1-1/2 teaspoons cumin seeds
1/8 to 1/4 teaspoon red pepper flakes
1/2 teaspoon ground turmeric
12 ounces small Yukon Gold potatoes, cut into 1/2-inch cubes (don't use russet or starchy potatoes - they'll break down)
12 ounces green beans, trimmed and cut into 1-inch pieces
1-1/2 teaspoons salt
3/4 cup water
1 tablespoon lemon juice
1/2 cup halved grape tomatoes
1/3 cup cashews, toasted and roughly chopped
1/2 cup chopped cilantro
1/2 to 1 serrano, minced (optional)
In a large skillet over medium, heat oil until shimmering. Add shallot, ginger, mustard and cumin seeds, and pepper flakes. Cook, stirring frequently, until shallot has softened and is just beginning to brown, abut 2 minutes.
Stir in turmeric, potatoes, green beans, salt and water. Then cover and cook until potatoes are just barely tender, bout 8 minutes. Uncover pan. If all of water has cooked off, add 1 to 2 tablespoons, then continue to cook, stirring occasionally until vegetables are tender and pan is dry, another 2 to 5 minutes.
Off heat, stir in lemon juice. Season to taste with salt if needed. Fold in tomatoes, cashews, cilantro and optional serrano.
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