Monday, June 29, 2009

chard & ravioli

This is from a cookbook called "Serving Up the Harvest," which my mom got me for Chanukah -- this is the first recipe I made from it, and it was delicious.

Part of it was the chardiness, but another part was the random cheese I had. Has anyone heard of Gran Parano? I bought it because Wegmans was out of the normal Romano/Parmesan blend, and I was a little wary because it smelled somewhat strong and crazy. But it is really sharp and good. Mm.

2 pounds (12-16 stems with leaves) red, green or rainbow chard, leaves cut into one-inch ribbons and stems diced
2 T olive oil
2 garlic cloves, minced
1 shallot, minced [I used half a regular onion]
pinch of crushed red pepper flakes
salt and black pepper
1 package (30 oz.) frozen cheese-filled ravioli [I had about a third of a package of frozen tortellini, so I used that and some whole wheat torglioni (the corkscrew stuff; any pasta, whether cheese-filled or not, would have been fine)]
1/2 c freshly grated Parmesan [I used Gran Parano, and less than this]

1. Bring a large pot of salted water to a boil. Add the chard stems and boil for 2 minutes. Add the leaves and continue to boil until just wilted, about 30 seconds. Remove the vegetables with tongs or a slotted spoon and drain well.

2. Bring the water back to a boil.

3. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the garlic, shallot and red pepper and saute until fragrant, about 1 minute. Add the chard and continue to saute until heated through, about 3 minutes. Season with salt and pepper.

4. Add the ravioli to the boiling water and simmer (do not boil) until the ravioli are all cooked through and rise to the surface of the water, about 5 minutes. Drain well.

5. In a large serving bowl or platter, combine the ravioli and chard and toss together. Sprinkle with half the cheese and toss again. Sprinkle the remaining cheese on top and serve.

Sunday, June 28, 2009

Jacqueline's Cabbage Salad

When I didn't know what to do with my CSA napa cabbage, Gwen forwarded me this recipe from her friend Jacqueline. Jacqueline's recipe didn't have any quantities, so I put estimates in parentheses for what I used. This tasted good right away, but I'm guessing it will be even better tomorrow as the flavors meld.

red and white cabbage, sliced thin (I used one head of Napa cabbage)
shredded carrots (I used 2 large carrots)
cilantro, chopped thin (small handful)
spring onions, sliced (I used 4 scallions)
sugar snap peas or snow peas (I used about a cup and a half)
mung bean sprouts (I didn't have any of these)
orange segments (I used 2 cans of mandarin oranges)
chow mein noodles (didn't have any)

You can also add/substitute jicama, almonds, soybeans, parseley, mint, etc

dressing:
peanut butter (I used about half a cup), rice vinegar, soy sauce, ginger paste (I used powdered ginger), minced garlic (I used about a tsp of bottled), sesame oil, salt (I didn't add any). (I just used a splash or two of everything, and then adjusted to taste - a little more of this or that, etc).

I (Jacqueline) sometimes add mirin, sesame seeds, lemon grass paste, chilli pepper etc

Thursday, June 25, 2009

Chicken Parmesan burgers

These are so, so good. I reduced their size and made them into sliders, and they were fantastic.

Adapted from Annie's Eats

1 lb. ground chicken
1/4 cup grated Parmesan cheese
1/4 cup bread crumbs
2 tsp. Italian seasoning
3 tbsp. chopped flat leaf parsley
1 clove garlic, minced
1 shallot, finely diced
Salt and pepper

For serving:
Pasta sauce
Shredded mozzarella cheese
Sautéed mushrooms (optional)
4 hamburger buns

In a medium bowl combine all of the ingredients for the burgers. Mix well until thoroughly combined. Form the mixture into 4 (or 6, if you're making sliders) patties. Refrigerate for about 30 minutes to allow the flavors to mingle.
Grill burgers until fully browned and cooked through. (or cook under broiler)
Top each burger with pasta sauce and cheese. Place under the broiler for 30-60 seconds until the cheese is melted. Top with sautéed mushrooms if desired, and serve on toasted hamburger buns.

Fried artichokes

This is adapted from a recipe I found here, but then tweaked to taste more like the ones I crave from the pricey restaurant I don't need to be spending money. Now, no need to go out.
Gaby gobbled these up.

2 eggs
1/2 cup milk
2 (15 ounce) can artichoke hearts, drained and quartered
1 1/2 cups seasoned dry bread crumbs
1/4 cup grated Parmesan cheese
at least 1 tsp. of granulated garlic
2 cups oil for frying, or as needed

Heat oil in a deep-fryer or heavy deep skillet to 350 degrees F (175 degrees C). (My test--when I drop a little bit of water in the pan and it sizzles and spits, it's hot enough)
In a small bowl, whisk together eggs and milk.
Place seasoned bread crumbs, Parm cheese and garlic in a ziploc bag.
Dip artichoke hearts in the egg mixture, then drop them in the bag, shut the bag and shake it until the artichokes are covered.
Deep-fry for 2 to 3 minutes, until deep golden brown. Remove to paper towels to drain excess oil. When all the pieces have been fried, place on a serving tray and sprinkle with more Parmesan cheese.

Garlic aioli

Mmm...Ernie and I like to eat at this brewery near our house, because they've got fried artichoke hearts. They serve it with garlic aioli, and since I was making fried artichokes tonight, I set out in search of a recipe.
It's super easy, and super good. Would be good on a sandwich, too, I think. Just remember...raw egg does not keep long.

an Emeril recipe


1 large egg
1 tablespoon Dijon mustard
1 tablespoon chopped garlic
Juice of one lemon
Salt
Freshly ground white pepper
1 cup vegetable oil

In the bowl of a food processor, fitted with a metal blade, combine the egg, mustard, garlic and lemon juice. Season with salt and pepper. With the machine running, add the oil in a steady stream until the mixture is pale in color and thick. Remove from the processor and refrigerate for 1 hour.

Tuesday, June 23, 2009

Chilled Cucumber Mint Soup

This soup is very easy and so very very delicious. Go to the farmer's market this week because cukes are up in the mid-Atlantic!

Recipe is from, where else, The Soup Peddler's Guide to Slow and Difficult Soups, Gwen's best bargain table find.

>>
This is an extremely simple soup that, due to its Mediterranean origin, is difficult to quantify. The amounts listed below are mere guideposts. The soup requires tasting, adjusting and retasting, since the ingredients may be of varying strengths, sweetness and saltiness. However, the mint flavor will not be immediately apparent, as it takes many hours to permeate the soup.

Serves 4

1 large cucumber, peeled, seeded and shredded
1 small cucumber, stripe peeled and sliced thin [I cut the slices in quarters]
4 C unsweetened plain yogurt
3 T honey dissolved in 1/4 C warm water
2 T chopped fresh mint
1/4 C finely ground raw pistachios [don't skip this ingredient even though you might have to hunt for them. If you have a Trader Joe's, go there first. Pine nuts might work too - you're looking for earthiness, rather than straight-up nuttiness]
2 C water
1 t salt or to taste

Combine all the ingredients in a soup container and mix well. Let sit overnight in the refrigerator. Stir the soup before serving it chilled.
>>

Monday, June 22, 2009

tempeh reubens with carmelized onions

Tempeh reubens are my favorite thing at my favorite hippie restaurant that is (sniff) closing for the summer but (yay) apparently reopening in the fall. I hope these are still on the new menu.

When I saw the recipe in Vegetarian Times, I knew I had to try it -- it's a fair amount of work for a sandwich, but this makes tons of leftovers and it's sort of different and good.

Ingredients

Russian dressing:

4 Tbs. eggless mayonnaise [yeah, no. I used light mayo.]
1 Tbs. tomato paste [I used ketchup, which maybe wasn't ideal, but I wasn't going to open a can for 1 T.]
1/4 cup minced dill pickle [I used sweet pickle relish. there is only so much effort one can expend on making a condiment, and buying and mincing a dill pickle is way beyond however much effort that is.]
2 Tbs. minced red onion
1 tsp. Dijon mustard

Tempeh reubens:

1 8-oz. pkg. tempeh
1/4 cup apple cider vinegar
2 Tbs. tamari or low-sodium soy sauce
1 Tbs. black peppercorns, coarsely crushed
1 Tbs. caraway seeds
2 1/2 Tbs. extra virgin olive oil
4 cups thinly sliced onions
Salt to taste
1 1/2 cups sauerkraut, drained and rinsed (I omitted but I'm sure it would be good if you liked saurkraut)
4 to 6 slices hearty whole grain bread (we had sesame rolls)
1 bunch arugula, stemmed, rinsed and dried

Directions

1. To make Russian dressing: Mix all ingredients in bowl until thoroughly combined. Cover, and refrigerate until ready to use.
2. To make Tempeh Reubens: Using sharp knife, cut tempeh crosswise at 45-degree angle into 1/4-inch-thick slices. Combine 1 1/2 cups water, vinegar, tamari, peppercorns and caraway seeds in large saucepan. Add tempeh, spooning mixture over it. Bring to a boil, reduce heat to low, cover and cook 15 minutes. Remove pan from heat.
3. Meanwhile, heat 1 1/2 Tbs. oil in skillet over medium heat. Add onions and salt, and cook, stirring often, over medium-low heat about 10 minutes, or until juicy. Increase heat to medium, and cook 5 minutes more, stirring often, until well browned. Remove pan from heat.
4. Heat remaining 1 Tbs. oil in nonstick skillet over medium-high heat. Reduce heat to medium, and add tempeh slices, in batches if necessary. Cook until golden brown, 3 to 4 minutes per side.
5. Warm sauerkraut in saucepan over medium-low heat.
6. To assemble sandwiches, spread each bread slice with 1 heaping Tbs. of Russian dressing. Layer bread with arugula, tempeh, sauerkraut and onions. Serve warm, either open-faced or topped with another slice of bread.

Sunday, June 21, 2009

Peanut butter pie

Oh my. Little pieces, definitely. But so, so good. The only thing I did that deviated from the original recipe was to sprinkle some mini chocolate chips on top. Why? Because I had them in the house. And you can never go wrong with more chocolate.

from Pioneer Woman


Crust:
25 Oreos
4 tablespoons butter, melted

Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.
Remove from oven and allow to cool completely.

Filling:

1 cup creamy peanut butter
1 8-ounce package softened cream cheese
1 1/4 cups powdered sugar
1 8-ounce package Cool Whip, thawed

Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.
Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

Saturday, June 20, 2009

Three-minute baby bok choy

Apparently you can make this with asparagus or yellow squash or really any vegetable you would like. I'm looking forward to yellow squash, since I've got a bunch of it growing.
Also, it's got chicken broth, but you could easily substitute veg broth if you wanted.

from "Martin Yan Quick & Easy"

1/3 c. chicken broth
2 Tbsp. dry sherry
1/2 tsp. sesame oil
1 tsp. cornstarch
1 tsp. black bean garlic sauce
1/4 tsp. pepper
1 Tbsp. vegetable oil
2 cloves garlic, minced
1 lb. baby bok choy, cut lengthwise into quarters

to make the sauce, combine the broth, sherry, sesame oil, cornstarch, black bean garlic sauce and pper together in a small bowl and stir to dissolve the cornstarch.
Place the stir-fry pan over high heat. Add the oil, swirling to coat the sides. Add the garlic and cook about 10 seconds. Add teh bok choy and stir fry until tender-crisp, about 2 minutes. Add the sauce and cook, stirring, until the sauce thickens slightly and coats the bok choy, about 30 seconds.

Kohlrabi Puree

Loosely adapted from: Farmgirl Fare

Ok, so we had a bunch of purple kohlrabi in our farm share 2 weeks ago, and I didn't know what to do with it, so it sat in the fridge for 2 weeks. I finally used it up today, and wished we had more.

I found this recipe for Kohlrabi Puree from Farmgirl Fare. In her recipe she used the greens from the kohlrabi and also mushrooms (which I didn't have on hand). I used her basic method but didn't follow the recipe closely enough to copy it below. I pretty much just made mine like mashed potatoes, but added onions and garlic and put it in the food processor to make it smooth.

3 bulbs of Kohlrabi (more if you have it, and then just adjust the rest of the ingredients to accommodate)
1/2 yellow onion, diced
2 cloves of garlic, minced
2 Tbsp olive oil
couple splashes of milk
1 Tbsp butter
a bit of grated parmesan
salt and pepper to taste.

Cut the tops and bottoms off each kohlrabi bulb. Peel if the skin seems tough. Cut bulbs into 1-inch pieces. Cover with water in a pot and boil until kohlrabi is tender, about 12 minutes. Drain and add kohlrabi to the bowl of a food processor.

In a saute pan, saute onions and garlic in olive oil until tender. Add to the food processor.

Add a splash of milk, butter, parmesan, salt and pepper to mixture in food processor. Leave the hole in the processor open so the steam can escape, but cover with it a dishtowel and your hand to prevent anything from splashing out. Process all ingredients until smooth. Taste and adjust seasonings if needed.

Thursday, June 18, 2009

Whole Wheat Drop Biscuits

Adapted from recipezaar.com and Giada.

So, I've been thinking about the cheddar dill scones over at Everybody Loves Sandwiches but I felt like I needed to plan the meal around them which, frankly, made my head want to explode. But also I'm trying to use more WW flour and when you sub in WW flour you have to get the ratio right. Anyway, long story short, I went looking for a recipe that I could alter without putting too much brain power into it. I just don't have time for that these days. Here's how it goes...

1 C whole wheat flour
1/2 C self-rising flour (you can use AP here and add a bit of baking powder and soda)
1/2 C corn meal
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons margarine or butter, cut into small chunks
1 scant cup skim milk (I bet buttermilk would be good here)
herbs of your choice

Preheat oven to 425. In a food processor, combine all dry ingredients and pulse to combine. If you want to add herbs, and I used garlic chives, now would be the time to do it. Add butter and pulse until mixture resembles coarse meal. Slowly pour in milk until dough comes together. I didn't use the whole cup of milk so just be sure to pour slowly. Once dough comes together you can either turn it out onto a floured surface, pat out and cut with the cutter of your choice but I used my 2 T cookie scoop and got exactly 12 biscuits. Drop biscuits onto a greased baking sheet and bake for 12-15 min. Next time I am going to add grated parmesan to the dough. I served these with grilled veggies on a bed of mixed greens and sprinkled herbed goat cheese on top but am planning to serve left over biscuits with cheddar and salsa omelets tonight. They're pretty versatile and I liked that they are lower in fat and made with WW flour.

Albondigas soup

This is adapted from Simply Recipes, based on what I had in the house, and what I instinctively knew we would like/dislike. Her directions to use mint in the meatballs is intriguing, but not something that would go over well in our house.
This was easy to put together (especially for Gaby), tasty, and was soothing on my very sore throat.

2 Tbsp olive oil
1 large onion, chopped
2 large garlic clove, minced
3 quarts of chicken stock or beef stock OR water OR a mixture of both (I used a mixture of both)
1/2 cup of tomato sauce
1/2 lb of string beans, strings and ends removed, cut into 1 inch pieces
2 large carrots, peeled and sliced
1/3 cup of uncooked white rice (although I see no reason why brown wouldn't work here)
1 pound ground turkey
1/4 cup of chopped parsley
1 raw egg
1 1/2 teaspoon salt
1/4 teaspoon black pepper
A dash of cayenne (optional)

1 1/2 cup of frozen or fresh peas
1 teaspoon of dried oregano, crumbled, or 1 Tbsp fresh chopped oregano
Salt and pepper

Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add broth mixture and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans.
Prepare the meatballs. Mix rice into meat, adding parsley, salt and pepper. Mix in raw egg. Form into 1-inch meatballs.
Add the meatballs to the simmering soup. Cover and let simmer for 1/2 hour. Add the peas towards the end of the 1/2 hour. Add a few pinches of oregano and sprinkle with salt and pepper, and a dash of cayenne, to taste.

Tuesday, June 16, 2009

Pasta with Chickpea Tomato Sauce

Through a series of unfortunate events, I had no food to take for dinner tonight. I dug through my recipes and found this one, which is really good. (of course I had to taste it)

Adapted from Serious Eats

1 tablespoon olive oil
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
2 cans chickpeas (drained and rinsed)
1 28-ounce can whole tomatoes, crushed by hand
2 cups chicken broth
fresh basil, leaves removed and roughly chopped, some reserved for garnish
12 ounces short pasta (I used whole wheat)
Grated Parmesan

Heat the oil in a medium saucepan over medium heat. Just as it begins to shimmer, add the garlic and crushed red pepper flakes and cook until fragrant, less than a minute. Add the chickpeas with a pinch of salt and cook for 5 minutes or so to soften them.
Add the broth and tomatoes and bring the mixture to a boil. Turn down the heat and simmer until about 20 to 25 minutes. Add the basil and continue cooking for an additional 5 minutes.
In the meantime, bring a pot of salty water to boil. Cook the pasta until al dente, then drain, reserving some pasta cooking water.
Add the cooked pasta to the sauce and toss well, adding a little pasta cooking water to achieve a creamy consistency. Season to taste with salt and pepper, and serve with grated Parmesan. and remaining basil leaves.

oldies but goodies

This will probably come as a shock to exactly none of you, but... our food blog is pretty great. :) With my recent lack of cooking/shopping/recipe-browsing time, I am starting to rely on ol' Food Goodness as my main source of recipes -- just typing in the one or two ingredients I have and then making whatever comes up.

Multiple recipes from the archives have come through for me in recent days:

chickpeas, couscous and swiss chard
blueberry crumb bars (I did mine with strawberry and rhubarb and they are GOOD)
puffed rice power bars (these tasted good but fell apart -- don't skimp on the marshmallows, says Kelly)
curry grain salad (I made it with wheatberries)
chickpeas in tomato sauce with feta over polenta

You guys rule. Thanks for four years (!!) of recipes and for making my cooking life a little brighter. Maybe we should institute a new sidebar or something that resurrects old recipes from the archives we've rediscovered?

Sunday, June 14, 2009

double chocolate cookies

I forgot, I have made a new recipe recently -- these cookies are from The Wednesday Chef. I originally made them as a thank-you present for my chocolate-loving roommate who let us stay in his room in DC, and now I am going to make them as another thank-you for a DC friend who helped me buy a computer. Nothing says thanks like massive quantities of chocolate, right.

Makes 26

1/4 pound (4 ounces) unsweetened chocolate
4 tablespoons (1/2 stick) butter
3 eggs
2 teaspoons vanilla extract
1 cup sugar
1/2 cup flour
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 pound bittersweet chocolate (chunks or chips)[I used those Ghiardelli 60% cacao chips and they are excellent]

1. In a bowl set over a pot of simmering water, melt the unsweetened chocolate and butter. Remove from the heat and cool slightly.

2. In the bowl of a mixer with a paddle attachment, or in a large bowl using a fork, combine the eggs, vanilla and sugar. Mix just until incorporated and set aside.

3. Sift together the flour, cocoa powder, baking powder and salt into a medium bowl. Set aside.

4. Add the melted chocolate to the egg mixture and mix just until combined. Stir in the sifted dry ingredients and mix just until combined, then stir in the bittersweet chocolate.

5. Cover the batter with plastic wrap and refrigerate for at least 1 hour to chill thoroughly. Heat the oven to 350 degrees.

6. Drop spoonfuls of the dough on a greased, parchment-lined sheet pan, leaving 2 inches between each.

7. Bake until the edges of the cookies are just set and the center is still soft, 10 to 12 minutes, rotating the pan halfway through. [Gwen's note -- be careful not to overbake these, because it's hard to tell when they're done. The center should still look undercooked when you take them out of the oven.] Place the cookies, still on the parchment, on a rack and cool slightly.

Saturday, June 13, 2009

What We Eat: summertime vegetable recipes

This crazy summer is not leaving me much time to cook or try new recipes, and J. and I have been conducting a little experiment to see how long we can go without grocery shopping (which is not actually as bad as it sounds and is resulting in some very creative meals). But an old coworker and friend (Shannon, it's Kristen!) is writing a food blog called "What We Eat" for a Binghamton paper, and it's really fantastic, so I thought I'd post two of her summery vegetarian recipes here. I haven't tried them yet, but I intend to as soon as I understand something about orphan works and copyright law.

This is one of her regular lunches:

Couscous with Chickpeas, Tomatoes, and Edamame

- serves 5 -
Adapted from Cooking Light.

1 tablespoon olive oil
1 cup fresh or frozen shelled edamame (soybeans)
1/2 teaspoon crushed red pepper
4 garlic cloves, minced
2 1/4 cups water, divided
1/4 cup chopped fresh basil
1 (16-ounce) can chickpeas (garbanzo beans), drained and rinsed
1 (14.5-ounce) can diced tomatoes, undrained
3/4 teaspoon salt
1 cup uncooked couscous
1 cup coarsely chopped green onions (about a bunch)
1 cup crumbled feta cheese

Procedure

Heat olive oil in a large skillet over medium heat. Add edamame, red pepper, and garlic; cook 3 minutes, stirring frequently. Stir in 1/2 cup water, basil, chickpeas, and tomatoes; simmer 15 minutes. Add 1 3/4 cups water and salt; bring to a boil. Gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Stir in onions and feta; toss well.


And this is apparently a spinach recipe that Michelle Obama makes (made?) for the girls:

Cris Comerford's No-Cream Creamed Spinach

Ingredients:
2 pounds baby spinach, washed and cleaned
2 tablespoons olive oil
4 shallots, minced
2 garlic cloves, minced
Salt and freshly ground pepper

Method:
1. Blanch half a pound of spinach in salted, boiling water. Immediately, “shock” the blanched spinach in a bowl of iced water. Drain and squeeze out the excess water. Puree in a blender. Set aside.

2. In a large skillet, sweat the shallots and garlic until translucent. Add the rest of the spinach leaves. Toss and sauté until wilted. Fold in the spinach puree. Season with salt and pepper.

Thursday, June 11, 2009

Cream scones

I have been looking for days for a recipe for shortcakes that doesn't require much work, and uses ingredients I already have in the house.
You wouldn't think it'd be that tough, but apparently it was. And then I opened up my cookbook, finally, and Mark Bittman was to the rescue, again.

from "How to Cook Everything"

2 c. all purpose flour or cake flour, plus more as needed
1 scant tsp. salt
4 tsp. baking powder
2 Tbsp. sugar
5 Tbsp. cold butter
3 eggs
3/4 c. heavy cream
1/3 c. currants or raisins (omitted)
1 Tbsp. water

Preheat the oven to 450.
Mix the dry ingredients together in a bowl or food processor, reserving 1 Tbsp. sugar. Cut the butter into bits and either pulse it in the food processor (super easy) or cut it in with your fingers. All the butter should be thoroughly combined before proceeding.
Beat 2 of the eggs with the cream; with a few swift strokes, combine to the dry ingredients. (If you were going to use raisins, add them now) Turn the dough out onto a lightly floured surface and knead it 10 times; no more. If it is very sticky, add a little flour, but very little; don't worry if it sticks a bit to your hands.
Press the dough into a 3/4 inch rectangle and cut into 2-inch rounds with a biscuit cutter or glass. Place the rounds on an ungreased baking sheet; reshape dough and cut again.
Beat the remaining egg with 1 Tbsp. water and brush the top of each scone. Spring each with a little bit of sugar.
Bake 7 to 9 minutes, until golden brown.

These are good with strawberries and whipped cream. :)

Ginger sugar snap peas

This is a great side dish as is, but I think you added shrimp or tofu to it during the stir-fry process, it'd make a great complete meal.

adapted from "Martin Yan Quick & Easy"

1 lb. sugar snap peas
1 can baby corn, drained

Sauce:
1/4 c. dry sherry
1 Tbsp. oyster flavored sauce
1 1/2 tsp. chili garlic sauce
1 tsp. sugar
1/4 tsp. salt

1 Tbsp. vegetable oil
3 cloves garlic, minced
1 Tbsp. ginger, minced or grated

Bring a large pot of water to a boil. Add sugar snap peas and baby corn and cook until sugar snap peas are bright green and tender-crisp, about 1 1/2 minutes. Drain, rinse with cold water, and drain again.
To make the sauce, combine all the ingredients in a small bowl and stir until the sugar dissolves. Set aside.
Place a stir-fry pan over high heat until hot. Add the oil, swirling to coat the sides. Add the ginger and garlic and cook, stirring, until fragrant, about 15 seconds. Add the sugar snap peas and the corn, then the sauce, and cook for 1-3 minutes to cook through.

Miso-glazed flank steak

I adapted this recipe from Serious Eats, one my new favorite food Web sites. I decreased the soy called for and increased the mirin, and also doubled the marinade because my steak was twice as big as the one called for. Seriously good, Ernie was already planning when to eat the leftovers.

2 tablespoon miso paste, (I used shiro-miso)
3 tablespoon mirin
1 teaspoon soy sauce
2 teaspoon sesame oil
1 teaspoon chili pepper
1/2 inch piece of ginger, grated
Flank steak (mine was about 1.8 pounds)

Add the miso paste, mirin, soy sauce, sesame oil, chili pepper, and grated ginger to a bowl. Whisk until combined.
Add the meat to the bowl and toss until well coated. Let marinate for about 30 minutes, flipping the meat about halfway through.
At this point, I threw this on the grill (set on high) for about 5 minutes on each side.
Let the steak rest for a few minutes, and then slice against the grain into 1/4 inch pieces.

Wednesday, June 10, 2009

Salmon with dill, leeks and lemon

Don't you hate it when you buy all the ingredients to make something, and then can't get up the energy or desire to make it?
Oh, is that just me?
In any case, I'd bought all the stuff to make salmon over lentils, and the poor leeks have been languishing in my fridge for far too long. I wasn't in the mood for salmon over lentils tonight, but the salmon had already been taken out of the freezer, so I improvised. Which is often more tasty than the original recipe, and certainly more satisfying. I took the basic inspiration from various recipes I found online, but you know, I sort of just went with the flow.

4 wild salmon fillets (wild salmon is better for a host of reasons, which I'd be happy to get into but I'm sure you already know)
3 leeks, white parts sliced thin
2 lemons, sliced thin
a bunch of dill, cleaned (straight from the garden, baby!)
salt and pepper

Preheat oven to 500 degrees. (Open a window, because it gets hot)
In a sauté pan, cook leeks in a little butter or olive oil until they begin to soften. Transfer leeks to the bottom of a baking dish.
Put salmon on top, season with salt and pepper. Lay dill on top of salmon, then cover with lemon slices.
Bake 10-15 minutes in the oven, until almost cooked through. Let sit for 5-10 minutes before serving.

Sunday, June 07, 2009

Broccoli Slaw

I sort of loosely followed this recipe on The Kitchn. I put my notes in parentheses. Todd served this as a side with BBQ chicken last night when he had a friend over, and we also took the leftovers on a picnic today. It was a really good alternative to standard slaw or some of the heavier and less nutritious summer sides like macaroni and potato salad.

2 heads broccoli (I used a bag of broccoli slaw from Trader Joes)
1/2 cup plus 2 tablespoons currants, plumped in boiling water, if desired (I used golden raisins, and a bit more than 1/2 cup)
1/2 cup finely chopped red onion (I used 4-5 scallions)
3/4 cup slivered almonds, or whole almonds that have been roughly chopped
1/2 cup mayonnaise (I used light mayo)
2 tablespoons lemon juice
2 tablespoons rice wine vinegar (I used apple cider vinegar)
2 tablespoons sugar (I used turbinado. Also found some recipes that called for maple syrup)
1 teaspoon salt
freshly ground pepper
(I added 1 chopped apple also)

Shred the broccoli in a food processor, using the grater disk (the attachment with the smaller holes, not the one with long, thin blades). In a large bowl, combine the shredded broccoli, currants, red onion, almonds and diced apple.

Whisk together the mayonnaise, lemon juice, vinegar, sugar, salt, and a few grinds of fresh pepper. Pour the dressing over the broccoli mixture and stir to combine. Taste and add more salt or pepper, if needed. Allow to sit for 30 minutes (or an hour in the fridge) so the flavors can mingle.

Thursday, June 04, 2009

Asparagus & Farro Salad

Adapted from Closet Cooking.

I bought a bag of farro in, what, December? Anyway, it's been sitting in my pantry all this time because I was never sure in which recipe would be best to sub in farro for another grain. It was easy to make and doesn't require the rinsing before cooking that quinoa demands and it was tasty. It's sort of barley-ish in its consistency. Be sure to take a look at the original recipe. I was out of zucchini so I substituted tomatoes. I would have just tossed them in raw but they had gone squishy and were developing mold so that's why I tossed them under the broiler first. I omitted chick peas only because we're having beans for dinner tonight. You know what they say "Beans, beans, the magical fruit..."

1 cup farro
1 handful asparagus (I broiled mine with olive oil and S&P), chopped in 1" pieces
1 medium to large tomato (I broiled that, too), sliced and de-seeded
juice from one small lemon
2 T pine nuts
grated parmesan to taste
S&P to taste
2 T chopped basil

Cook farro according to pkg directions. Mine were in Italian so I consulted MB's book and he said to put one cup in a pot and cover with 1" of water and simmer until done. I would probably use a little less water and start checking for done-ness around 15 min. Toss everything together and then check for seasoning. Add more S&P to taste. I served mine warm and it's also good at room temp.