There are many ways to cook brisket. As far as I know, they're all delicious.
Here's what I did tonight. Although it wasn't the ultimate brisket for my taste, the husband and daughter loved it, and daughter says I have to make it this way every time.
Salt and pepper the brisket on both sides, and place it fat side up in a large slow cooker. Thinly slice three onions and lay them on top of the meat. Top with a can of whole berry cranberry sauce and a bottle (12 oz) of chili sauce. (Get the last little bit of sauce out of the chili sauce bottle with a little water; this is a useful technique for ketchup, pasta sauce, etc., for those of you who never thought of it.) Lightly mix the sauces, put on the lid, and cook all day on low.
Remove the brisket, let it cool slightly, and slice it. Meanwhile, puree the gravy with an immersion blender. If it's too thin, put it in a pot, dissolve some cornstarch (1 to 2 Tbsp) in a little cold water, add cornstarch mixture to gravy, and boil it until thickened. Put gravy back into slow cooker and add sliced meat back to it. Let it sit about 10 minutes before serving.
Now, on to the latkes (I was ambitious tonight!).
I could add commentary on latke-making techniques here, but for brevity, I'll just tell you how I made them this time around and that they were good.
Shred four good-sized potatoes on the fine side of a box grater. (I used a yellow all-purpose variety, but russets are probably a little better.) Wrap the shredded potatoes in a clean dishtowel and squeeze out the liquid into a bowl. Let the liquid sit a few minutes, then pour it off, carefully leaving the potato starch at the bottom of the bowl. Put the potatoes back in the bowl, then add two finely chopped onions (grated is better but too much trouble for me). Mix in two eggs, a teaspoon of salt, and several grinds of pepper.
Heat about 1/4 inch of oil in a large skillet until shimmery and very hot. With a large wooden spoon, scoop up about 1/4 cup of potato mixture at a time and slide into oil as patties. Cook until edges are very brown, then flip and cook other side. Drain on paper towels, and keep warm in a 250-degree oven until all are done.
Latkes are traditionally served with sour cream and/or applesauce. My daughter prefers ketchup.
Happy Chanukah!
Monday, December 6, 2010
Friday, November 12, 2010
Chicken soup, two ways
I have received a request for my chicken soup recipe. Alas, I cannot take credit for this delicious and incredibly useful recipe, as it is by Pam Anderson, from her book Perfect Recipes for Having People Over. In name-dropping mode, I am proud to report that in the Six Degrees of Separation game I am only two degrees of separation from Pam, as I know at least two people who are former parishioners of her husband, one of whom, a great lady in her own right, called her "a great lady." You will surely agree when you try her soup or other recipes. :-)
Pam Anderson's Chicken Noodle Soup
2 quarts chicken broth (I use Swanson Natural Goodness or reduced sodium)
1 store-bought roast chicken, meat picked from bones and pulled into bite-size pieces, bones and skin reserved
2 Tbsp vegetable oil
2 large onions, cut into medium dice
2 large carrots, peeled and cut into rounds or half-rounds, depending on size
2 large celery stalks, sliced 1/4 inch thick
3 cups egg noodles (the very wide "homestyle" noodles are particularly nice for this)
1 tsp. dried thyme
1 cup frozen green peas (optional)
1/2 cup chopped fresh parsley (optional but good)
salt and pepper
Bring broth and 4 cups water to a simmer in a large pot over medium-high heat. Add reserved chicken bones and skin, reduce heat to low, partially cover, and simmer until bones release their flavor, about half an hour. Strain broth into a large bowl; discard bones and skin. (At this point, if you have time, you can chill the soup and discard fat; because this is a chicken soup for when I'm in a hurry, I usually use my trusty fat separator.)
Return pot to burner set on medium-high. Add oil, then onions, carrots, and celery, and saute until soft, about 10 minutes. Add chicken and broth and bring to a simmer.
Add noodles and thyme. Simmer until tender (according to noodle package directions). Stir in peas and parsley, and adjust seasoning with salt and pepper to taste. Enjoy.
Now this is very definitely not Jewish chicken soup, and as I am an authentic Jewish mother, I have my own way of making chicken soup. And I don't usually make it like my own Jewish mother, although her soup is superlative. She uses more carrots and far less green stuff and ends up with a nicely golden soup. Mine has a greenish tint, I'm afraid, but I like it.
Jewish chicken soup is usually served as a clear broth with matzo balls or noodles, perhaps with a couple of slices of carrot floating in the soup for color. You can make very good matzo balls by following the instructions on a box of matzo meal. It's important to refrigerate the dough for exactly as long as directed.
Florence's Jewish Chicken Soup
1 chicken, plus any extra necks/wings/giblets you may have saved (I keep a bag in the freezer)
3 large carrots, peeled and cut in chunks
1 or 2 parsnips, peeled and cut in chunks
2 celery stalks, cut in chunks
1 large onion, peeled and quartered
1 clove garlic, peeled and lightly crushed (optional)
1 bunch parsley, washed
1 small bunch dill or half a large bunch, washed
Place the chicken in a stockpot and cover it with water by about an inch (2 to 3 quarts). Bring to a boil, then reduce heat to maintain a simmer and skim away the proteinaceous scum that has risen to the top. Add 2 teaspoons of salt and several grinds of pepper or a few peppercorns, then add all the vegetables, lay the bunches of herbs on top, partially cover, and cook until the chicken is well-done (joints very loose), maybe 45 to 60 minutes (not sure of timing, alas).
Remove the chicken from the pot. Allow it to cool enough to handle, then remove the best meat (breasts, legs) and return the bones and the rest to the pot. Cook two more hours. (Alternatively, you can cook the whole chicken longer and skip this part, but the chicken will be really overcooked and less usable. To get a flavorful broth and a whole usable chicken from a supermarket bird, you have to start the soup with half chicken broth/half water.)
Strain the broth twice, the first time just to get out all the cooked bones and veggies and the second time carefully, through a fine strainer or a double layer of cheesecloth.
Remove fat, either by chilling or with a fat separator. Correct seasonings and serve with matzo balls or noodles (the noodles can be cooked in the broth if you like, but matzo balls are best cooked separately in salted water). Enjoy.
Pam Anderson's Chicken Noodle Soup
2 quarts chicken broth (I use Swanson Natural Goodness or reduced sodium)
1 store-bought roast chicken, meat picked from bones and pulled into bite-size pieces, bones and skin reserved
2 Tbsp vegetable oil
2 large onions, cut into medium dice
2 large carrots, peeled and cut into rounds or half-rounds, depending on size
2 large celery stalks, sliced 1/4 inch thick
3 cups egg noodles (the very wide "homestyle" noodles are particularly nice for this)
1 tsp. dried thyme
1 cup frozen green peas (optional)
1/2 cup chopped fresh parsley (optional but good)
salt and pepper
Bring broth and 4 cups water to a simmer in a large pot over medium-high heat. Add reserved chicken bones and skin, reduce heat to low, partially cover, and simmer until bones release their flavor, about half an hour. Strain broth into a large bowl; discard bones and skin. (At this point, if you have time, you can chill the soup and discard fat; because this is a chicken soup for when I'm in a hurry, I usually use my trusty fat separator.)
Return pot to burner set on medium-high. Add oil, then onions, carrots, and celery, and saute until soft, about 10 minutes. Add chicken and broth and bring to a simmer.
Add noodles and thyme. Simmer until tender (according to noodle package directions). Stir in peas and parsley, and adjust seasoning with salt and pepper to taste. Enjoy.
Now this is very definitely not Jewish chicken soup, and as I am an authentic Jewish mother, I have my own way of making chicken soup. And I don't usually make it like my own Jewish mother, although her soup is superlative. She uses more carrots and far less green stuff and ends up with a nicely golden soup. Mine has a greenish tint, I'm afraid, but I like it.
Jewish chicken soup is usually served as a clear broth with matzo balls or noodles, perhaps with a couple of slices of carrot floating in the soup for color. You can make very good matzo balls by following the instructions on a box of matzo meal. It's important to refrigerate the dough for exactly as long as directed.
Florence's Jewish Chicken Soup
1 chicken, plus any extra necks/wings/giblets you may have saved (I keep a bag in the freezer)
3 large carrots, peeled and cut in chunks
1 or 2 parsnips, peeled and cut in chunks
2 celery stalks, cut in chunks
1 large onion, peeled and quartered
1 clove garlic, peeled and lightly crushed (optional)
1 bunch parsley, washed
1 small bunch dill or half a large bunch, washed
Place the chicken in a stockpot and cover it with water by about an inch (2 to 3 quarts). Bring to a boil, then reduce heat to maintain a simmer and skim away the proteinaceous scum that has risen to the top. Add 2 teaspoons of salt and several grinds of pepper or a few peppercorns, then add all the vegetables, lay the bunches of herbs on top, partially cover, and cook until the chicken is well-done (joints very loose), maybe 45 to 60 minutes (not sure of timing, alas).
Remove the chicken from the pot. Allow it to cool enough to handle, then remove the best meat (breasts, legs) and return the bones and the rest to the pot. Cook two more hours. (Alternatively, you can cook the whole chicken longer and skip this part, but the chicken will be really overcooked and less usable. To get a flavorful broth and a whole usable chicken from a supermarket bird, you have to start the soup with half chicken broth/half water.)
Strain the broth twice, the first time just to get out all the cooked bones and veggies and the second time carefully, through a fine strainer or a double layer of cheesecloth.
Remove fat, either by chilling or with a fat separator. Correct seasonings and serve with matzo balls or noodles (the noodles can be cooked in the broth if you like, but matzo balls are best cooked separately in salted water). Enjoy.
Friday, November 5, 2010
Jack-o'-lantern soup
(Cautionary note: We didn't carve our jack-o'-lanterns until Halloween, and I brought them in for cooking the next day. I also cut away the inner layer that was presumably contaminated by burning candle wax.)
Remove flesh from your pumpkin, and cook it however you like (oven, microwave, stovetop). My technique was to put the pumpkin in my soup pot with about an inch of water. When the water was gone and the pumpkin was beginning to caramelize, it was also perfectly done.
Mash your pumpkin (you will need 3-4 cups mashed, or use canned pumpkin, which is better and easier but will not make you feel as virtuous in the preparation).
In a soup pot, melt a tablespoon of butter and saute an onion, a stalk of celery, and an apple (all diced fairly small) until they are soft. Add your pumpkin and 3-4 cups chicken broth. (I used a can of chicken broth and a cup of water, but the soup was a little thick.) Also stir in 2 Tbsp. dark brown sugar, 1/2 tsp. ground ginger, and 1/2 tsp. ground cinnamon, along with salt and pepper to taste (I used 1/2 tsp. salt and several grinds of pepper). Cook gently a few more minutes, then puree soup with immersion blender to desired texture. Stir in 1/2 cup heavy cream and reheat if necessary, but do not boil.
Remove flesh from your pumpkin, and cook it however you like (oven, microwave, stovetop). My technique was to put the pumpkin in my soup pot with about an inch of water. When the water was gone and the pumpkin was beginning to caramelize, it was also perfectly done.
Mash your pumpkin (you will need 3-4 cups mashed, or use canned pumpkin, which is better and easier but will not make you feel as virtuous in the preparation).
In a soup pot, melt a tablespoon of butter and saute an onion, a stalk of celery, and an apple (all diced fairly small) until they are soft. Add your pumpkin and 3-4 cups chicken broth. (I used a can of chicken broth and a cup of water, but the soup was a little thick.) Also stir in 2 Tbsp. dark brown sugar, 1/2 tsp. ground ginger, and 1/2 tsp. ground cinnamon, along with salt and pepper to taste (I used 1/2 tsp. salt and several grinds of pepper). Cook gently a few more minutes, then puree soup with immersion blender to desired texture. Stir in 1/2 cup heavy cream and reheat if necessary, but do not boil.
Sunday, October 24, 2010
Butternut squash lasagna
This was a hit at a potluck last night. I typed it up for the recipe requesters, and present it here for your pleasure.
Note that this is a more time-consuming dish than my usual, but worth the effort when you feel like spending a couple of hours messing around in the kitchen. And, although it is by no means a light dish, it does not weigh on the stomach the way the usual ricotta-based lasagna does.
I got it from http://mikes-table.themulligans.org/2009/10/15/butternut-squash-and-sausage-lasagna/ and made some small changes.
I think it would also be good (although no longer very "Italian") with breakfast-type sausage and a different cheese combination.
Butternut Squash and Sausage Lasagna
1 lb. Barilla no-boil lasagna noodles
1 lb. sausage (1 ½ lb would be a better amount; I used Martin’s mild Italian turkey sausage)
1 bunch chard (a bag of spinach or box of chopped frozen spinach would work)
1 bag (8 oz) shredded mozzarella (or Italian blend – I used Four Cheese blend)
Shredded/grated Parmesan, Romano, or Asiago cheese for topping (I used straight-from-the-supermarket shredded Parmesan)
Squash sauce:
1 medium butternut squash (could have been two)
½ head garlic (I roasted the whole thing but used half)
olive oil
salt and pepper
1 leek (an onion could easily be substituted for the leek and shallot)
1 shallot
1 small red bell pepper
1 carrot
about ¼ cup white wine
3-4 cups chicken stock (I used 2 cans Swanson Natural Goodness broth)
2 tsp dried sage
½ tsp dried thyme
few dashes cayenne red pepper
Béchamel sauce:
2/3 stick of butter
2/3 cup flour
6 cups whole milk (warmed)
4 eggs (room temperature)
2/3 cup Parmesan, Romano, or Asiago cheese (I used same old Parmesan)
Salt and pepper to taste (I used a scant teaspoon of salt and about ¼ tsp pepper)
¼ - ½ tsp fresh grated nutmeg (or probably ¼ tsp ground nutmeg)
1) Cut squash in half and scrape out seeds and fibers. Rub with a little olive oil, sprinkle with salt and pepper, and place (cut side up) in a shallow baking pan. Cut a little of the top off the head of garlic, rub it with olive oil, and put it in same pan. Roast at 400F for about 45 minutes; remove garlic, then continue roasting about 15 minutes more until squash is very tender (test with fork).
2) When squash is done, dice shallot, leek, pepper, and carrot. Sauté in a little olive oil in a large pot until fairly soft. Deglaze the pan with the white wine and chicken broth. Add the garlic flesh, the roasted squash (minus its skin), the sage, thyme, and cayenne. Simmer the sauce for 15-30 minutes, then puree it (roughly) with an immersion blender.
3) At the same time (or before), sauté the sausage (in a little olive oil, if needed). Chop the chard (I included the stems) and add it to the sausage when it is mostly done; cook together until sausage is well done and chard is completely wilted down.
4) Melt the butter in a 3-qt saucepan over medium heat. Whisk in flour, and cook 3-5 minutes, stirring often. Whisk in the milk. Heat to a boil, stirring frequently. Cook until thickened. Remove from heat.
5) In another bowl, beat the eggs with the salt, pepper, and nutmeg. Very slowly, pour the eggs into the white sauce, whisking constantly. Whisk in the 2/3 cup Parmesan.
6) In a large pan, layer as follows (bottom to top):
About 1 cup squash sauce
4 lasagna noodles
1/3 remaining squash sauce (about 1 ½ cups)
1/3 sausage/chard mixture
2 cups béchamel
4 lasagna noodles
1/3 squash sauce
1/3 sausage/chard
2 cups béchamel
4 lasagna noodles
1/3 squash sauce
1/3 sausage/chard
2 cups béchamel
4 lasagna noodles
The rest of the bechamel (about 1 ½ cups)
Shredded Parmesan (a couple of handfuls)
7) Cover with foil and bake at 375F for 50 minutes, then uncover and bake 15-20 minutes more, until bubbly and beginning to brown. Let it sit for at least half an hour before serving.
Note that this is a more time-consuming dish than my usual, but worth the effort when you feel like spending a couple of hours messing around in the kitchen. And, although it is by no means a light dish, it does not weigh on the stomach the way the usual ricotta-based lasagna does.
I got it from http://mikes-table.themulligans.org/2009/10/15/butternut-squash-and-sausage-lasagna/ and made some small changes.
I think it would also be good (although no longer very "Italian") with breakfast-type sausage and a different cheese combination.
Butternut Squash and Sausage Lasagna
1 lb. Barilla no-boil lasagna noodles
1 lb. sausage (1 ½ lb would be a better amount; I used Martin’s mild Italian turkey sausage)
1 bunch chard (a bag of spinach or box of chopped frozen spinach would work)
1 bag (8 oz) shredded mozzarella (or Italian blend – I used Four Cheese blend)
Shredded/grated Parmesan, Romano, or Asiago cheese for topping (I used straight-from-the-supermarket shredded Parmesan)
Squash sauce:
1 medium butternut squash (could have been two)
½ head garlic (I roasted the whole thing but used half)
olive oil
salt and pepper
1 leek (an onion could easily be substituted for the leek and shallot)
1 shallot
1 small red bell pepper
1 carrot
about ¼ cup white wine
3-4 cups chicken stock (I used 2 cans Swanson Natural Goodness broth)
2 tsp dried sage
½ tsp dried thyme
few dashes cayenne red pepper
Béchamel sauce:
2/3 stick of butter
2/3 cup flour
6 cups whole milk (warmed)
4 eggs (room temperature)
2/3 cup Parmesan, Romano, or Asiago cheese (I used same old Parmesan)
Salt and pepper to taste (I used a scant teaspoon of salt and about ¼ tsp pepper)
¼ - ½ tsp fresh grated nutmeg (or probably ¼ tsp ground nutmeg)
1) Cut squash in half and scrape out seeds and fibers. Rub with a little olive oil, sprinkle with salt and pepper, and place (cut side up) in a shallow baking pan. Cut a little of the top off the head of garlic, rub it with olive oil, and put it in same pan. Roast at 400F for about 45 minutes; remove garlic, then continue roasting about 15 minutes more until squash is very tender (test with fork).
2) When squash is done, dice shallot, leek, pepper, and carrot. Sauté in a little olive oil in a large pot until fairly soft. Deglaze the pan with the white wine and chicken broth. Add the garlic flesh, the roasted squash (minus its skin), the sage, thyme, and cayenne. Simmer the sauce for 15-30 minutes, then puree it (roughly) with an immersion blender.
3) At the same time (or before), sauté the sausage (in a little olive oil, if needed). Chop the chard (I included the stems) and add it to the sausage when it is mostly done; cook together until sausage is well done and chard is completely wilted down.
4) Melt the butter in a 3-qt saucepan over medium heat. Whisk in flour, and cook 3-5 minutes, stirring often. Whisk in the milk. Heat to a boil, stirring frequently. Cook until thickened. Remove from heat.
5) In another bowl, beat the eggs with the salt, pepper, and nutmeg. Very slowly, pour the eggs into the white sauce, whisking constantly. Whisk in the 2/3 cup Parmesan.
6) In a large pan, layer as follows (bottom to top):
About 1 cup squash sauce
4 lasagna noodles
1/3 remaining squash sauce (about 1 ½ cups)
1/3 sausage/chard mixture
2 cups béchamel
4 lasagna noodles
1/3 squash sauce
1/3 sausage/chard
2 cups béchamel
4 lasagna noodles
1/3 squash sauce
1/3 sausage/chard
2 cups béchamel
4 lasagna noodles
The rest of the bechamel (about 1 ½ cups)
Shredded Parmesan (a couple of handfuls)
7) Cover with foil and bake at 375F for 50 minutes, then uncover and bake 15-20 minutes more, until bubbly and beginning to brown. Let it sit for at least half an hour before serving.
Tuesday, October 19, 2010
Buffalo chicken pizza
I sometimes take my children to Ceci's pizza buffet. The food is pretty awful, but it's cheap and pleases the kids. Julia took a liking to their Buffalo chicken pizza, so I made my own version at home the other day.
Our supermarket sells fresh pizza dough. You can substitute Boboli or whatever you like for the base.
In this case, I prebaked the crust on a lightly oiled cookie sheet for 5 minutes at 475 degrees F. I topped it with Marie's light blue cheese dressing, probably about a cup. For the next layer, I melted 2 Tbsp butter and mixed in 1/4 cup hot sauce. This was not Tabasco, but rather from an aging bottle of Crystal hot sauce, which is less powerful...adjust to your own taste). To this, I added about a cup of leftover cooked chicken. A little more would have been better. I spread this over the blue cheese dressing, then topped the pie with mozzarella cheese and baked it for 15 more minutes.
I think some chopped celery might be nice on this, or maybe some very thinly sliced tomato, but daughter rejected these ideas. I put a little red onion on part of it before baking, which was good.
Next I need to figure out how to make a slightly healthier version of the Buffalo chicken cheesesteak from Hoagie Haven in Princeton. If I use the Marie's light blue cheese dressing and those good Bell and Evans breaded chicken cutlets and make sure to get bread from Italian Peoples Bakery (that's what Hoagie Haven uses), I may achieve something that will please the daughter without putting too many excess pounds on her.
Our supermarket sells fresh pizza dough. You can substitute Boboli or whatever you like for the base.
In this case, I prebaked the crust on a lightly oiled cookie sheet for 5 minutes at 475 degrees F. I topped it with Marie's light blue cheese dressing, probably about a cup. For the next layer, I melted 2 Tbsp butter and mixed in 1/4 cup hot sauce. This was not Tabasco, but rather from an aging bottle of Crystal hot sauce, which is less powerful...adjust to your own taste). To this, I added about a cup of leftover cooked chicken. A little more would have been better. I spread this over the blue cheese dressing, then topped the pie with mozzarella cheese and baked it for 15 more minutes.
I think some chopped celery might be nice on this, or maybe some very thinly sliced tomato, but daughter rejected these ideas. I put a little red onion on part of it before baking, which was good.
Next I need to figure out how to make a slightly healthier version of the Buffalo chicken cheesesteak from Hoagie Haven in Princeton. If I use the Marie's light blue cheese dressing and those good Bell and Evans breaded chicken cutlets and make sure to get bread from Italian Peoples Bakery (that's what Hoagie Haven uses), I may achieve something that will please the daughter without putting too many excess pounds on her.
Salmon teriyaki
This one was a winner (i.e., my husband really liked it). I wanted to use up some more greens - baby bok choy this time - and thought salmon would go well alongside.
Sauce: 2 Tbsp mirin, 1 Tbsp sake, 1 Tbsp soy sauce (I had all these, but I think sherry + sugar + soy sauce would work fine, as would bottled teriyaki sauce)
You're really supposed to cook them together a bit, but I didn't bother. I removed the skin from some salmon fillet (about 1 1/2 lb.) then sliced it about an inch thick (not necessary, but I didn't take long marinating the fish, so wanted more sauce on it). I put it in the sauce for a few minutes, then quickly sauteed it in a nonstick pan with a drop of peanut oil. Then I put the fish on a plate, dumped the rest of the sauce in the pan, and cooked it down until it was a bit syrupy. I poured that over the fish. Quick and good.
The "correct" way to do it would have involved cooking the sauce down a bit to start, marinating the fish longer, and brushing the fish with sauce while it cooked.
The huge bag of baby bok choy cooked down to a reasonable amount as well. I sauteed two minced cloves of garlic in a bit of peanut oil (same pan as the fish but before I cooked the fish), then added the bok choy and a little chicken broth and soy sauce (probably 1/4 cup broth and a tablespoon of sauce). I covered the pan and let it cook down until the veggies were wilted and tender. Delicious.
Some rice to go with, and you have a very nice and easy meal.
Sauce: 2 Tbsp mirin, 1 Tbsp sake, 1 Tbsp soy sauce (I had all these, but I think sherry + sugar + soy sauce would work fine, as would bottled teriyaki sauce)
You're really supposed to cook them together a bit, but I didn't bother. I removed the skin from some salmon fillet (about 1 1/2 lb.) then sliced it about an inch thick (not necessary, but I didn't take long marinating the fish, so wanted more sauce on it). I put it in the sauce for a few minutes, then quickly sauteed it in a nonstick pan with a drop of peanut oil. Then I put the fish on a plate, dumped the rest of the sauce in the pan, and cooked it down until it was a bit syrupy. I poured that over the fish. Quick and good.
The "correct" way to do it would have involved cooking the sauce down a bit to start, marinating the fish longer, and brushing the fish with sauce while it cooked.
The huge bag of baby bok choy cooked down to a reasonable amount as well. I sauteed two minced cloves of garlic in a bit of peanut oil (same pan as the fish but before I cooked the fish), then added the bok choy and a little chicken broth and soy sauce (probably 1/4 cup broth and a tablespoon of sauce). I covered the pan and let it cook down until the veggies were wilted and tender. Delicious.
Some rice to go with, and you have a very nice and easy meal.
Monday, October 18, 2010
Cooking lettuce
I am way behind. Pretty obvious, since I haven't posted here in over a month. Meanwhile, heaps of produce from the CSA farm we belong to have been piling up in the refrigerator and on the counter. I managed to handle most of the tomatoes by canning a few pints of salsa and cooking a lot of sauce tomatoes into puree (which reminds me that I had better use the puree that's in the fridge or my hard work will be for naught). However, the greens are another story.
I adore greens, despite (because of?) the fact that I didn't taste most of them until relatively late in adulthood. My mother, although the daughter of a produce man, has a relatively limited vegetable repertoire, and I don't recall her venturing past lettuce and spinach. I still remember my first taste of watercress, in a Fairfield, Connecticut restaurant, probably in the early '80s. It was what they call a revelation. (I had to ask the waitress what it was.) Since then, I've learned to love all kinds of leafy stuff.
No one else in my family loves greens, however, and things have been too busy lately for me to prepare them for myself. Also, I've been out of the house most lunchtimes, volunteering for a big event at my children's school. With that over, I found the fridge overflowing with lettuce, arugula, chard, baby bok choy, collards, and Chinese cabbage (not to mention other non-leafy veggies). I decided to tackle the first two for lunch today.
I perused a couple of recipes for lettuce soup. Basically, if I recall correctly, they involve sauteeing onion and/or garlic, then adding broth and/or water, potato, lettuce, and seasoning of choice, then pureeing the lot. They finish with a little butter or cream.
My concoction was similar, although I used leftover cooked rice instead of potato, and way too much lettuce and arugula for the amount of broth and water, just because I wanted to use it all up. It ended up a little too thick, but would have been perfect with some cream, if I had had any. I topped it with a little feta cheese that needed using (inspired by Giada de Laurentiis' suggestion of a goat cheese topping for her arugula-lettuce soup), and it was pretty good. If I do it again, I will add herbs. Rosemary might be nice with feta or goat cheese, and dill, parsley, or cilantro otherwise.
I still have a fair amount left, so maybe I'll tinker with it...
I adore greens, despite (because of?) the fact that I didn't taste most of them until relatively late in adulthood. My mother, although the daughter of a produce man, has a relatively limited vegetable repertoire, and I don't recall her venturing past lettuce and spinach. I still remember my first taste of watercress, in a Fairfield, Connecticut restaurant, probably in the early '80s. It was what they call a revelation. (I had to ask the waitress what it was.) Since then, I've learned to love all kinds of leafy stuff.
No one else in my family loves greens, however, and things have been too busy lately for me to prepare them for myself. Also, I've been out of the house most lunchtimes, volunteering for a big event at my children's school. With that over, I found the fridge overflowing with lettuce, arugula, chard, baby bok choy, collards, and Chinese cabbage (not to mention other non-leafy veggies). I decided to tackle the first two for lunch today.
I perused a couple of recipes for lettuce soup. Basically, if I recall correctly, they involve sauteeing onion and/or garlic, then adding broth and/or water, potato, lettuce, and seasoning of choice, then pureeing the lot. They finish with a little butter or cream.
My concoction was similar, although I used leftover cooked rice instead of potato, and way too much lettuce and arugula for the amount of broth and water, just because I wanted to use it all up. It ended up a little too thick, but would have been perfect with some cream, if I had had any. I topped it with a little feta cheese that needed using (inspired by Giada de Laurentiis' suggestion of a goat cheese topping for her arugula-lettuce soup), and it was pretty good. If I do it again, I will add herbs. Rosemary might be nice with feta or goat cheese, and dill, parsley, or cilantro otherwise.
I still have a fair amount left, so maybe I'll tinker with it...
Saturday, September 11, 2010
Catch up (with ketchup)
Real life has prevented me from writing much here, so let's do a little catch-up. Which brings me to ketchup. I don't like it on my fries, but it is a wonderful ingredient when cooking, as are other basic bottled sauces. I don't mean the prefab marinades, stir-fry sauces, and whatnot - they're not usually as good as what you can whip up yourself - but you can add a lot of flavor and save a lot of ingredients by using ketchup and Worcestershire sauce and the like.
By the way, I'm one of the only people in the country who doesn't like Heinz ketchup. I prefer Del Monte and Hunt's, and the latter doesn't have high-fructose corn syrup.
I was overwhelmed with work the other day, and looking to cook a brisket in the easiest possible way. I found a recipe that called for a cup of ketchup, a packet of onion soup mix, and a can of ginger ale. I didn't have the soup mix, but I salted the meat well, put it in the slow cooker with a sliced onion on top, poured on the other ingredients, and cooked it all day on low. The original recipe was for the oven, so I had a lot of extra gravy at the end. I thickened it with a little roux, sliced the meat, and put it all back in the slow cooker. Great brisket, and I owe it all to ketchup.
By the way, I'm one of the only people in the country who doesn't like Heinz ketchup. I prefer Del Monte and Hunt's, and the latter doesn't have high-fructose corn syrup.
I was overwhelmed with work the other day, and looking to cook a brisket in the easiest possible way. I found a recipe that called for a cup of ketchup, a packet of onion soup mix, and a can of ginger ale. I didn't have the soup mix, but I salted the meat well, put it in the slow cooker with a sliced onion on top, poured on the other ingredients, and cooked it all day on low. The original recipe was for the oven, so I had a lot of extra gravy at the end. I thickened it with a little roux, sliced the meat, and put it all back in the slow cooker. Great brisket, and I owe it all to ketchup.
Monday, September 6, 2010
Improvising...
...is my favorite way to cook. Take whatever is at hand, and turn it into something delicious (or at least edible!). I had fun improvising with a lot of must-be-used vegetables tonight.
I seasoned and floured a cut-up chicken, and browned it in a little oil. Then I removed it from the pan, and threw in half an onion (all I had), a couple of stalks of celery, and a green pepper, all diced. I seasoned these with a little of Emeril's Essence, since I have it and rarely remember to use it. I then added a diced zucchini and a minced garlic clove, and when it was finally sliced, about two cups of okra.
After all of this had cooked a bit, I put the chicken back in the pot, along with a can of low-sodium chicken broth. Half a can would have been fine, but I wasn't sure whether I intended to make stew or soup. I peeled a couple of large tomatoes, cut them up, and threw them in as well. Once the chicken was done (about half an hour) I added about a cup of cut-up green beans and the kernels from a cooked ear of corn. When the beans were about done, I added salt and pepper, a handful of chopped parsley, and what was edible from an aging bunch of scallions.
At this point it was done and still somewhat stew-like. However, I had forgotten to put my son's fish sticks in the oven, so we had to wait a bit. By then, it was more of a soup than a stew. I ate as a soup with a little rice, but I served it to my husband as a spoonful of veggies over rice with chicken pieces on the side. We both enjoyed it. If I hadn't had the okra, I would have used the eggplant that's crying out to be cooked. Not sure what I'll do with that.
Well, that was my most boring post to date. To anyone who reads this to the end: you have my gratitude, but you need to get a life. :-)
I seasoned and floured a cut-up chicken, and browned it in a little oil. Then I removed it from the pan, and threw in half an onion (all I had), a couple of stalks of celery, and a green pepper, all diced. I seasoned these with a little of Emeril's Essence, since I have it and rarely remember to use it. I then added a diced zucchini and a minced garlic clove, and when it was finally sliced, about two cups of okra.
After all of this had cooked a bit, I put the chicken back in the pot, along with a can of low-sodium chicken broth. Half a can would have been fine, but I wasn't sure whether I intended to make stew or soup. I peeled a couple of large tomatoes, cut them up, and threw them in as well. Once the chicken was done (about half an hour) I added about a cup of cut-up green beans and the kernels from a cooked ear of corn. When the beans were about done, I added salt and pepper, a handful of chopped parsley, and what was edible from an aging bunch of scallions.
At this point it was done and still somewhat stew-like. However, I had forgotten to put my son's fish sticks in the oven, so we had to wait a bit. By then, it was more of a soup than a stew. I ate as a soup with a little rice, but I served it to my husband as a spoonful of veggies over rice with chicken pieces on the side. We both enjoyed it. If I hadn't had the okra, I would have used the eggplant that's crying out to be cooked. Not sure what I'll do with that.
Well, that was my most boring post to date. To anyone who reads this to the end: you have my gratitude, but you need to get a life. :-)
Saturday, September 4, 2010
Okra soup
Well, I haven't been cooking much this week - too much "real" work - and the farm veggies in the fridge are crying out to be used. I love okra and went to the trouble of picking a fair quantity the past couple of weeks. The batch from last week was looking pretty sad, but I decided it was still good enough for soup.
I looked up some okra soup recipes and use the most common type as a guideline, although I winged it as far as quantities and method. Still, it worked, and the soup is delicious. Here's what I did (more or less):
Okra Soup
Chop three slices bacon and saute in soup pot (I used precooked bacon and added some olive oil). When bacon is brown, add a chopped onion or two, then a chopped green pepper and a minced small hot pepper (like jalapeno - I don't know what type I used as it came from the farm). Season with salt and pepper. Add 3 to 4 cups sliced okra, a minced garlic clove, and the kernels of one ear of corn and saute a few minutes. Add two cans (about 4 cups) low-sodium chicken broth and two cups water, bring to a boil and reduce to a simmer. Cook about half an hour, then add a diced tomato and a stick of cinnamon. Cook another 15-20 minutes, then remove cinnamon stick. Season to taste, if needed.
N.B. None of the above, needless to say, has to be done exactly like that or in exactly that order. It will still be soup and still be good.
I looked up some okra soup recipes and use the most common type as a guideline, although I winged it as far as quantities and method. Still, it worked, and the soup is delicious. Here's what I did (more or less):
Okra Soup
Chop three slices bacon and saute in soup pot (I used precooked bacon and added some olive oil). When bacon is brown, add a chopped onion or two, then a chopped green pepper and a minced small hot pepper (like jalapeno - I don't know what type I used as it came from the farm). Season with salt and pepper. Add 3 to 4 cups sliced okra, a minced garlic clove, and the kernels of one ear of corn and saute a few minutes. Add two cans (about 4 cups) low-sodium chicken broth and two cups water, bring to a boil and reduce to a simmer. Cook about half an hour, then add a diced tomato and a stick of cinnamon. Cook another 15-20 minutes, then remove cinnamon stick. Season to taste, if needed.
N.B. None of the above, needless to say, has to be done exactly like that or in exactly that order. It will still be soup and still be good.
Saturday, August 28, 2010
Flo's Famous Baby Back Ribs
Well, no, they're not really famous. But that sounds like the way it would read on the menu at Flo's Diner.
Roast 3-4 lbs. baby back ribs in a shallow pan at 400 degrees F (how do you get a degree sign on this website?) for 15 minutes, then turn and roast 15 minutes more. Drain and discard the fat. (I have always done this with the ribs still "on the rack," but next time I think I will cut them apart first.)
While the ribs are roasting, prepare the sauce.
Combine in a small saucepan (preferably nonstick):
1/2 cup ketchup
2 T brown sugar
2 T Worcestershire sauce
1 T cider vinegar
dash Tabasco
1 tsp garlic powder
1/4 tsp mustard powder
1/4 tsp salt
1/4 tsp liquid smoke
Bring to a boil over medium heat, then reduce heat and simmer while the ribs roast. (Note: this does not make a lot of sauce, so if you want extra sauce for dipping, double the recipe.)
Place ribs in a slow cooker with the sauce; turn to coat. Cook 6-8 hours on low, or half that on high if you're pressed for time. Meanwhile, wash the baking pan and sauce pot; you'll need them later.
Remove ribs to the baking pan. Pour the sauce and juices into a fat separator, then pour off the "good part" into the same saucepan you used before to cook the sauce (or another, if you have a lot of them - I don't care). Reduce the sauce over med-high heat until it is as thick as it was before. Brush it on the ribs and roast again (at 400 degrees) until they are nicely glazed, turning and brushing with sauce again (10-15 minutes total).
These are good. Even my son eats them.
Roast 3-4 lbs. baby back ribs in a shallow pan at 400 degrees F (how do you get a degree sign on this website?) for 15 minutes, then turn and roast 15 minutes more. Drain and discard the fat. (I have always done this with the ribs still "on the rack," but next time I think I will cut them apart first.)
While the ribs are roasting, prepare the sauce.
Combine in a small saucepan (preferably nonstick):
1/2 cup ketchup
2 T brown sugar
2 T Worcestershire sauce
1 T cider vinegar
dash Tabasco
1 tsp garlic powder
1/4 tsp mustard powder
1/4 tsp salt
1/4 tsp liquid smoke
Bring to a boil over medium heat, then reduce heat and simmer while the ribs roast. (Note: this does not make a lot of sauce, so if you want extra sauce for dipping, double the recipe.)
Place ribs in a slow cooker with the sauce; turn to coat. Cook 6-8 hours on low, or half that on high if you're pressed for time. Meanwhile, wash the baking pan and sauce pot; you'll need them later.
Remove ribs to the baking pan. Pour the sauce and juices into a fat separator, then pour off the "good part" into the same saucepan you used before to cook the sauce (or another, if you have a lot of them - I don't care). Reduce the sauce over med-high heat until it is as thick as it was before. Brush it on the ribs and roast again (at 400 degrees) until they are nicely glazed, turning and brushing with sauce again (10-15 minutes total).
These are good. Even my son eats them.
Friday, August 27, 2010
Gumbo, by gum!
This blog is supposed to be for cooking successes, but I'll include the gumbo anyway. Not that it was bad, but I just didn't enjoy it as much as I had hoped and I had to eat almost the whole pot over the course of this past week. My husband liked it but had only one bowl. :-(
I basically followed Emeril Lagasse's recipe for Chicken and Smoked Sausage Gumbo, roux and all (available at http://www.foodnetwork.com/), but I used boneless chicken thighs and modified the proceedings accordingly (cut up and browned chicken, added it back later and cooked for 30-45 minutes). I also used okra instead of file powder, and added it with the chicken. I only had three cans of chicken broth, so I cut back most ingredients by about one third. However, I used full amounts of the veggies. Also, I used kielbasa to please my husband who hates spicy foods. It would be much better with andouille.
If I make gumbo again, it won't be authentic. In other words, no way am I making a roux again. Not that it's difficult, but the result is just way too greasy. I took off a ton of fat, but it was still far too rich for my taste. Too rich, because it's poor people's food. Flour and fat are cheap calories. But I sure don't need the calories and I would like my soup lighter.
For the last bowl of leftovers, I cooked myself some extra okra. A little butter (1 tsp) in a nonstick pan. Throw in a couple of handfuls of whole fresh baby okra and squeeze a little lemon on top. Saute on med-high heat until lightly browned. Sprinkle lightly with salt and enjoy.
I have some better things to add, but it's bedtime.
I basically followed Emeril Lagasse's recipe for Chicken and Smoked Sausage Gumbo, roux and all (available at http://www.foodnetwork.com/), but I used boneless chicken thighs and modified the proceedings accordingly (cut up and browned chicken, added it back later and cooked for 30-45 minutes). I also used okra instead of file powder, and added it with the chicken. I only had three cans of chicken broth, so I cut back most ingredients by about one third. However, I used full amounts of the veggies. Also, I used kielbasa to please my husband who hates spicy foods. It would be much better with andouille.
If I make gumbo again, it won't be authentic. In other words, no way am I making a roux again. Not that it's difficult, but the result is just way too greasy. I took off a ton of fat, but it was still far too rich for my taste. Too rich, because it's poor people's food. Flour and fat are cheap calories. But I sure don't need the calories and I would like my soup lighter.
For the last bowl of leftovers, I cooked myself some extra okra. A little butter (1 tsp) in a nonstick pan. Throw in a couple of handfuls of whole fresh baby okra and squeeze a little lemon on top. Saute on med-high heat until lightly browned. Sprinkle lightly with salt and enjoy.
I have some better things to add, but it's bedtime.
Saturday, August 21, 2010
So sue me.
I didn't cook anything today. Daughter and I went out for a big Indian lunch in midafternoon, after her rehearsal; it was too late for what I had planned and I was too stuffed anyway. Husband bought a pizza.
Tomorrow I have to cook vichyssoise (I'll explain another time), and then will be busy all afternoon and evening. The okra won't be fresh by the time I get to it, but it will just have to do.
Tomorrow I have to cook vichyssoise (I'll explain another time), and then will be busy all afternoon and evening. The okra won't be fresh by the time I get to it, but it will just have to do.
Friday, August 20, 2010
Using up summer vegetables
We have a membership at a local organic farm - an individual membership, which is supposed to feed one veggie-loving person, plus allow a bit to "put by" for the winter. It's quite a bounty, and can be more than this veggie-loving person can handle, especially when I can't always cook according to my inclinations.
Not only do we get a lot of vegetables, but the choice and amount are pretty random. I love the challenge of turning a random selection of ingredients into good eats, but, because of the vegetables, I'm usually the only one who likes the results.
Last night I cooked up a quick chicken and summer vegetable melange, nothing special, but it used up what I needed to use up and it tasted good.
Saute some cut-up boneless chicken in olive oil (I had about 3/4 lb). Remove from pan when just done, leaving the oil. Cut up an onion, two cloves garlic, an eggplant, a zucchini, and a green pepper, and saute in the same pan, seasoning with salt, pepper, and oregano. Add tomatoes, fresh or canned (I used the grape tomatoes I had laboriously peeled and stewed last week), and a little prepared tomato sauce, if you like (if not, some tomato paste, sauteed with the veggies, would be good, along with some extra seasoning). Cook until as done as you like, then add the chicken back in and warm it.
Daughter and I ate this with rice last night, and it would be good mixed with pasta. Tonight, I piled it on baguette sections (chicken only for daughter, a mix for husband, and veggies only for me), topped it with roasted red pepper from a jar and some fresh mozzarella that needed using (the theme of the week), stuck them under the broiler (on low) until the cheese was melted, and we had Italian heros.
Tomorrow I plan to make gumbo from the okra I picked!
Not only do we get a lot of vegetables, but the choice and amount are pretty random. I love the challenge of turning a random selection of ingredients into good eats, but, because of the vegetables, I'm usually the only one who likes the results.
Last night I cooked up a quick chicken and summer vegetable melange, nothing special, but it used up what I needed to use up and it tasted good.
Saute some cut-up boneless chicken in olive oil (I had about 3/4 lb). Remove from pan when just done, leaving the oil. Cut up an onion, two cloves garlic, an eggplant, a zucchini, and a green pepper, and saute in the same pan, seasoning with salt, pepper, and oregano. Add tomatoes, fresh or canned (I used the grape tomatoes I had laboriously peeled and stewed last week), and a little prepared tomato sauce, if you like (if not, some tomato paste, sauteed with the veggies, would be good, along with some extra seasoning). Cook until as done as you like, then add the chicken back in and warm it.
Daughter and I ate this with rice last night, and it would be good mixed with pasta. Tonight, I piled it on baguette sections (chicken only for daughter, a mix for husband, and veggies only for me), topped it with roasted red pepper from a jar and some fresh mozzarella that needed using (the theme of the week), stuck them under the broiler (on low) until the cheese was melted, and we had Italian heros.
Tomorrow I plan to make gumbo from the okra I picked!
Wednesday, August 18, 2010
Food doldrums
Nothing happening here (except that my keyboard is dying and today doesn't want to type Ps or Ys). I've made a few things that were good, but nothing unusual, and nothing that pleased the masses. Daughter says why don't you put that Indian butter chicken on your blog, but I says, says I, that was from a jar of sauce (Patak's butter chicken sauce, very good indeed with eggplant, zucchini, and onion added to the chicken). We're due for a farm trip today; perhaps that will inspire me. More likely, it will frustrate me, as I am the only real veggie-eater around here, and it's hard to use the bounty in such a way that others will partake of it, especially hard if I'm trying to please myself as well.
Monday, August 9, 2010
Glop
My husband loves glop. This is the term we use for a main dish containing pasta or rice along with other ingredients in a sauce, often creamy. Tuna-noodle casserole, for instance, is a classic form of glop.
Tonight I threw together a Greek-inspired glop with lamb and macaroni. Here's how it went. I sauteed some onion, garlic, and green pepper in a little olive oil, then added ground lamb (about 3/4 lb.) and cooked until done, seasoning with salt, pepper, oregano, thyme, and cinnamon. I would like to have drained off grease at this point, but there really wasn't enough to drain. Maybe I could have drained it all on paper towels, but was too lazy.
Anyway, I added 4 tomatoes that I had peeled and cut in chunks, and continued cooking while the macaroni boiled (1/2 lb. elbows). I reduced the heat, stirred in the macaroni, then about a cup of reduced-fat sour cream and a handful of minced parsley. A little more seasoning and it was good to go. Daughter said it should go on my blog (she likes me having a blog), so here it is.
I like having a blog, too, even if no one ever reads it!
Tonight I threw together a Greek-inspired glop with lamb and macaroni. Here's how it went. I sauteed some onion, garlic, and green pepper in a little olive oil, then added ground lamb (about 3/4 lb.) and cooked until done, seasoning with salt, pepper, oregano, thyme, and cinnamon. I would like to have drained off grease at this point, but there really wasn't enough to drain. Maybe I could have drained it all on paper towels, but was too lazy.
Anyway, I added 4 tomatoes that I had peeled and cut in chunks, and continued cooking while the macaroni boiled (1/2 lb. elbows). I reduced the heat, stirred in the macaroni, then about a cup of reduced-fat sour cream and a handful of minced parsley. A little more seasoning and it was good to go. Daughter said it should go on my blog (she likes me having a blog), so here it is.
I like having a blog, too, even if no one ever reads it!
Saturday, August 7, 2010
Finally, a soup my husband likes
That's not fair; I'm sure he has enjoyed many of my soups. But I love soup and soup-making above all other foods and forms of cookery, and don't indulge as often as I would like because no one else in my family is a soup-lover.
I made a fish chowder this evening, adapted from a recipe in New Recipes from Moosewood Restaurant. Of course, my son wouldn't try it, but my daughter liked "the broth," and my husband raved about it.
This would be good with a lot of different veggie combinations, and if I didn't happen to have the parsley and dill, it would have been fine without.
Fish and Vegetable Chowder
Melt 3 Tbsp butter in a heavy soup pot over medium heat. Saute 1 diced onion and 1 minced garlic clove until onion is turning translucent. Stir in 2 diced celery stalks and 2 cubed potatoes; cook about 5 minutes. Stir in 1 medium zucchini and half a green pepper, both diced. Add 3 cups low-sodium chicken broth or 1 can broth plus a cup of water (even better would be fish stock, but I didn't have any); a bay leaf; and 1/2 tsp dried marjoram or thyme. Simmer 15-20 minutes, until veggies are tender.
Taste for salt and pepper and add some to taste (I put in about 1/3 tsp salt and a few grinds of pepper at this stage; I had used broth + water). Add 1 or 2 tomatoes, peeled, seeded, and cut in chunks. Stir in 1 lb. cod (or other firm white fish), cut in bite-size pieces, and cook gently until the fish is done, about 5 minutes. Remove the bay leaf. Stir in 1 cup half-and-half, and cook on low heat about 5 more minutes. Add more salt and pepper if needed, then stir in some chopped fresh dill and/or parsley. It's done!
Of course, the reason this was a big hit was the butter and cream. I've often made fish soup by this basic technique, but this combination of vegetables was new, and, although I sometimes will add some milk, I almost never use cream. Try it your own way: with olive oil, more tomatoes, and Italian, Middle Eastern, or even Indian seasonings (leave out the cream), or as a winter chowder with leeks, carrots and/or parsnips, and potatoes (my usual combination).
Dessert was Apple Cake Cockaigne from The Joy of Cooking, made with apricots and peaches. It's similar to my Great-Aunt Ruth's peach cake recipe in some respects. I'll have to try out Aunt Ruth's recipe again soon and perhaps post it here for the perusal and pleasure of anyone who happens to find his or her way here.
I made a fish chowder this evening, adapted from a recipe in New Recipes from Moosewood Restaurant. Of course, my son wouldn't try it, but my daughter liked "the broth," and my husband raved about it.
This would be good with a lot of different veggie combinations, and if I didn't happen to have the parsley and dill, it would have been fine without.
Fish and Vegetable Chowder
Melt 3 Tbsp butter in a heavy soup pot over medium heat. Saute 1 diced onion and 1 minced garlic clove until onion is turning translucent. Stir in 2 diced celery stalks and 2 cubed potatoes; cook about 5 minutes. Stir in 1 medium zucchini and half a green pepper, both diced. Add 3 cups low-sodium chicken broth or 1 can broth plus a cup of water (even better would be fish stock, but I didn't have any); a bay leaf; and 1/2 tsp dried marjoram or thyme. Simmer 15-20 minutes, until veggies are tender.
Taste for salt and pepper and add some to taste (I put in about 1/3 tsp salt and a few grinds of pepper at this stage; I had used broth + water). Add 1 or 2 tomatoes, peeled, seeded, and cut in chunks. Stir in 1 lb. cod (or other firm white fish), cut in bite-size pieces, and cook gently until the fish is done, about 5 minutes. Remove the bay leaf. Stir in 1 cup half-and-half, and cook on low heat about 5 more minutes. Add more salt and pepper if needed, then stir in some chopped fresh dill and/or parsley. It's done!
Of course, the reason this was a big hit was the butter and cream. I've often made fish soup by this basic technique, but this combination of vegetables was new, and, although I sometimes will add some milk, I almost never use cream. Try it your own way: with olive oil, more tomatoes, and Italian, Middle Eastern, or even Indian seasonings (leave out the cream), or as a winter chowder with leeks, carrots and/or parsnips, and potatoes (my usual combination).
Dessert was Apple Cake Cockaigne from The Joy of Cooking, made with apricots and peaches. It's similar to my Great-Aunt Ruth's peach cake recipe in some respects. I'll have to try out Aunt Ruth's recipe again soon and perhaps post it here for the perusal and pleasure of anyone who happens to find his or her way here.
Birthday cake!
My husband's birthday was yesterday, and my daughter says I should blog the chocolate cake recipe I used. I don't feel like typing the whole thing, and I didn't change anything and don't know whether copyright laws allow me to reproduce the recipe anyway (in case anyone reads this someday...), so let me just tell you that it was Shirley Temple Cake from The Fannie Farmer Baking Book.
Friday, August 6, 2010
An Aryan breakfast
Well, Swedish, actually. It's just that the little blond boy on the Kalles Kaviar package always makes me think that he's overjoyed at just having joined the Hitler Youth.
I've seen those mysterious tubes at IKEA for years, and finally bought one a few months ago (apparently the stuff keeps more-or-less forever in the fridge). I'm a smoked fish lover, so was willing to give "creamed smoked codfish roe" a try. It's a pinkish creamy substance that comes out of the tube in a pretty pattern if you're skilled at it, which I am not. Not only is it as salty as expected, it is also fairly sweet.
I didn't know what to do with it other than put it on crackers, but an online search told me that a common Scandinavian breakfast is to spread a little butter on crispbread, then top with Kalles Kaviar, sliced hard-boiled egg, and fresh dill. I've been doing this intermittently for months, usually forgoing the butter, and never having the dill. It's still pretty good.
Today I used a bit of butter, and finally had some fresh dill available. Dee-lush, as my daughter would say. But then I like pretty much all Scandinavian food I've had the chance to try, even lutefisk.
I've seen those mysterious tubes at IKEA for years, and finally bought one a few months ago (apparently the stuff keeps more-or-less forever in the fridge). I'm a smoked fish lover, so was willing to give "creamed smoked codfish roe" a try. It's a pinkish creamy substance that comes out of the tube in a pretty pattern if you're skilled at it, which I am not. Not only is it as salty as expected, it is also fairly sweet.
I didn't know what to do with it other than put it on crackers, but an online search told me that a common Scandinavian breakfast is to spread a little butter on crispbread, then top with Kalles Kaviar, sliced hard-boiled egg, and fresh dill. I've been doing this intermittently for months, usually forgoing the butter, and never having the dill. It's still pretty good.
Today I used a bit of butter, and finally had some fresh dill available. Dee-lush, as my daughter would say. But then I like pretty much all Scandinavian food I've had the chance to try, even lutefisk.
Thursday, August 5, 2010
Greek salad, etc.
What with daughter's piano lesson, there was no time to cook what I had planned, but I threw together a yummy Greek salad (minus the lettuce): a couple of big tomatoes, a cucumber, a piece of sweet onion, some Kalamata olives, and most of a block of feta cheese, dressed with olive oil, lemon juice, oregano, fresh mint, salt and pepper. No one ate it but me! (There were leftovers for husband, fish sticks for son, and daughter was full after the corn on the cob we had first.)
Good tomato trick: after you cut up a tomato for a salad, salt it lightly and let it sit a few minutes. Then drain off the juice that has accumulated (some may want to drink it, though I've never tried this myself). Not only does the tomato give off less juice in the salad, but the flavor is intensified.
Good tomato trick: after you cut up a tomato for a salad, salt it lightly and let it sit a few minutes. Then drain off the juice that has accumulated (some may want to drink it, though I've never tried this myself). Not only does the tomato give off less juice in the salad, but the flavor is intensified.
Yesterday's Meals
OK, since this is what got me started:
Yesterday's lunch was leftover jambalaya. I'll try to reconstruct the recipe.
Jambalaya (adapted from AllRecipes.com)
Heat a little oil in large heavy pot (Dutch oven type). Slice smoked andouille sausage (12 oz package) into rounds and saute until browned. Remove from pan. Cut two boneless chicken breast halves into 1-inch pieces, sprinkle with Cajun seasoning if you have it, salt and pepper if you don't, add a little more oil to the pan and saute the chicken until lightly browned. Remove from pan.
In same pan, saute a large onion, a green pepper, 2 large celery stalks, all diced, and 3 large cloves garlic, minced. When veggies are tender, add a can of diced tomatoes (14 oz?), 1 tsp salt, several shakes Tabasco, and a good shake of Worcestershire sauce. Stir in chicken and sausage and cook 5-10 minutes.
Stir in 1 1/4 cups rice, a can of low-sodium chicken broth, and 1/2 cup water. Bring to a boil, reduce heat, and simmer, covered, until rice is done, about 1/2 hour.
I also cooked some okra that I had just picked at Honey Brook Organic Farm. I blanched it for a couple of minutes, then sauteed it in a little butter with lemon juice. Perfect with the jambalaya.
Yesterday's dinner was zucchini soup with rosemary and penne with grape tomatoes and picked-by-me-at-the-farm green beans.
Zucchini-Rosemary Soup (adapted from Epicurious)
Melt 2 Tbsp butter with 1 Tbsp olive oil in large saucepan. Add 1 large onion, diced, and saute until translucent. Stir in 2 large garlic cloves, sliced, and 2 tsp minced fresh rosemary. Add 3 cans low-sodium chicken broth (I only had two and made up the difference with water) and a peeled and diced russet potato. Bring to boil, then reduce heat and simmer 10 minutes. Add 3 med or 2 large zucchini, diced. Simmer until veggies are tender, 15-20 minutes. Puree with immersion blender. Season with salt and pepper. Serve topped with crunchy fried onions. Note: these are very cheap at IKEA!
Penne with Grape Tomatoes and Green Beans
Boil and salt water for pasta. Cook 1 lb penne al dente. Meanwhile, in large pan, saute 2 large, thinly-sliced garlic cloves in 2 Tbsp olive oil. When garlic starts to turn golden, add 3-4 cups grape tomatoes, sliced in half, along with 1/2 tsp red pepper flakes and 3 basil leaves, chiffonaded (sliced into shreds). Saute until juicy, then add about 1/2 lb green beans, cut into segments as long as penne, and salt and pepper to taste. Continue cooking until pasta is done.
Before draining pasta, reserve 1 cup of the cooking water. Add drained pasta to the saute pan along with the cooking water. Toss together until well-mixed with a couple more shredded basil leaves.
Serve with freshly grated Parmesan, or Parmigiano-Reggiano if you have it.
Yesterday's lunch was leftover jambalaya. I'll try to reconstruct the recipe.
Jambalaya (adapted from AllRecipes.com)
Heat a little oil in large heavy pot (Dutch oven type). Slice smoked andouille sausage (12 oz package) into rounds and saute until browned. Remove from pan. Cut two boneless chicken breast halves into 1-inch pieces, sprinkle with Cajun seasoning if you have it, salt and pepper if you don't, add a little more oil to the pan and saute the chicken until lightly browned. Remove from pan.
In same pan, saute a large onion, a green pepper, 2 large celery stalks, all diced, and 3 large cloves garlic, minced. When veggies are tender, add a can of diced tomatoes (14 oz?), 1 tsp salt, several shakes Tabasco, and a good shake of Worcestershire sauce. Stir in chicken and sausage and cook 5-10 minutes.
Stir in 1 1/4 cups rice, a can of low-sodium chicken broth, and 1/2 cup water. Bring to a boil, reduce heat, and simmer, covered, until rice is done, about 1/2 hour.
I also cooked some okra that I had just picked at Honey Brook Organic Farm. I blanched it for a couple of minutes, then sauteed it in a little butter with lemon juice. Perfect with the jambalaya.
Yesterday's dinner was zucchini soup with rosemary and penne with grape tomatoes and picked-by-me-at-the-farm green beans.
Zucchini-Rosemary Soup (adapted from Epicurious)
Melt 2 Tbsp butter with 1 Tbsp olive oil in large saucepan. Add 1 large onion, diced, and saute until translucent. Stir in 2 large garlic cloves, sliced, and 2 tsp minced fresh rosemary. Add 3 cans low-sodium chicken broth (I only had two and made up the difference with water) and a peeled and diced russet potato. Bring to boil, then reduce heat and simmer 10 minutes. Add 3 med or 2 large zucchini, diced. Simmer until veggies are tender, 15-20 minutes. Puree with immersion blender. Season with salt and pepper. Serve topped with crunchy fried onions. Note: these are very cheap at IKEA!
Penne with Grape Tomatoes and Green Beans
Boil and salt water for pasta. Cook 1 lb penne al dente. Meanwhile, in large pan, saute 2 large, thinly-sliced garlic cloves in 2 Tbsp olive oil. When garlic starts to turn golden, add 3-4 cups grape tomatoes, sliced in half, along with 1/2 tsp red pepper flakes and 3 basil leaves, chiffonaded (sliced into shreds). Saute until juicy, then add about 1/2 lb green beans, cut into segments as long as penne, and salt and pepper to taste. Continue cooking until pasta is done.
Before draining pasta, reserve 1 cup of the cooking water. Add drained pasta to the saute pan along with the cooking water. Toss together until well-mixed with a couple more shredded basil leaves.
Serve with freshly grated Parmesan, or Parmigiano-Reggiano if you have it.
Inspiration!
Yesterday, my 10-year-old daughter was unashamedly detailing her complete obsession with food. She's always been this way; in preschool, when they asked the children to name their favorite thing for an "all about me" project, while the other kids named toys and the like, my daughter said "food."
I've always been the same way, constantly looking forward to my next meal, but I've never been able to own up to it the way she does. But yesterday, my meals were a little bit out of the ordinary and very delicious, and I posted them on Facebook. Then I realized that I have always wanted to chronicle my more successful concoctions - I usually end up forgetting them - and realized that I could use a blog for that purpose.
Anyone who wants to chime in with suggestions and recipes is welcome!
I've always been the same way, constantly looking forward to my next meal, but I've never been able to own up to it the way she does. But yesterday, my meals were a little bit out of the ordinary and very delicious, and I posted them on Facebook. Then I realized that I have always wanted to chronicle my more successful concoctions - I usually end up forgetting them - and realized that I could use a blog for that purpose.
Anyone who wants to chime in with suggestions and recipes is welcome!
Subscribe to:
Comments (Atom)