Saturday, January 31, 2009

Beet Leaf Holopchi

Photobucket

Beet Leaf Holopchi

I recently had the privilege of joining a group called Recipes to Rival. This months challenge is hosted by KatBaro at A Good Appetite and Giz and Psychgrad at Equal Opportunity Kitchen. The purpose of the goup is to explore the world of uncommon savories. Each month the group collectively works on a recipe chosen by one of its members. This months experiment was Beet Leaf Holopchi, a Ukranian dish in which beet leaves are stuffed with a bread dough, then cooked and served in a creamy sauce with onion, garlic and dill. As you can already tell, this is not an ordinary cabbage roll. And I must say I was grateful for the support the group offers to its members. The original recipe makes enough holopchi to feed an army. One of the members rescaled the recipe for those of us with smaller families. Quantity taken care of, I moved on to the wrappers for the bread dough. The beet leaves in my market were way past their prime so I decided to use red chard, hoping that I'd be able to retain the gorgeous red striping of the leaves in the original photo I had seen. The leaves were tough so I microwaved them for a few seconds to soften them a bit before filling. The last item to deal with was the sauce and when it should be used. Some folks were going to cook the leaves in the sauce, others were going to use it to sauce the finished product. I planned to use it as a sauce. How did it all turn out? It was an adventure to be sure. I found the holopchi to be bland but could see how they might be made more tasty if they had cooked in a sauce or a lower calorie broth. I'm really glad I tried this recipe, but I would not make it again. I love this kind of exercise. You win some, you lose some, but in the course of trying something new you learn and meet new people who share your passion for food. How great is that?

Friday, January 30, 2009

We Are Off to See the Wizard - Southeast Asia Here We Come

The suitcases are ready and waiting to be picked up. By the time most of you read this, we'll be on our way to Hong Kong. High jinks and high tea await us. From there, we'll be moving on to Thailand, Cambodia, Laos and Vietnam. Years ago Bob learned there is no cure for gypsy soul - as a matter of fact he's learned it's contagious and he, too, is now infected. So we are off, hand-in-hand, seeking yet another world to conquer before we sail into the mystic. I am so grateful for the support and encouragement you've shown me and my blog. I will be posting daily while we're gone. I think you'll enjoy the recipes and pictures - they're all new and highly recommended. Computer time will be very limited so I won't be able to visit or comment on your blogs, but I'll make up for that when we return. In the meantime, I'll do my best to stay in touch. One last thought - does the fine print in your marriage contract mirror mine? I've never had a problem with love, honor and cherish but that hidden clause that says I'll do his packing drives me crazy. Love you all...we'll be back in March. Mary

Another Surprise - Really, Really Nice

I just scrolled through my blogroll and found this award from Chef Bliss. She has passed the Superior Scribbler Award on to me and I'm especially touched and grateful. This one means a great deal to me. It's the first award that I've received for writing. Thank you Chef Bliss. Are you a fan of Joseph Campbell? His phrase "follow your bliss" haunts me and makes me wonder about your name. I will be passing the award on when we return from Asia.

Thursday, January 29, 2009

Herb Roasted Carrots



From the kitchen of One Perfect Bite...This is a great recipe to have when you need a vegetable for a buffet or antipasto tray. The carrots can, of course, be served hot but they are just as delicious when served at room temperature. These are a great make ahead. They pack a huge flavor punch and they are very easy to do.


Herb Roasted Carrots...from the kitchen of One Perfect Bite

Ingredients:

8 carrots peeled and sliced on the diagonal into 1/2-inch slices
3 tablespoons extra-virgin olive oil
Salt and pepper to taste
2 teaspoons minced fresh oregano
2 teaspoons minced fresh rosemary
1/2 cup shredded Fontina or Gruyere cheese

Directions:
1) Preheat oven to 350 degrees F.
2) Place carrots in a single layer in a baking dish. Toss with olive oil. Add salt and pepper to taste. Bake until crisp tender, about 35 minutes.
3) Transfer to a serving platter. Sprinkle with herbs and cheese. Serve at room temperatue. Yield: 6 servings.

Wednesday, January 28, 2009

Blackberry Crisp

Photobucket

This is a dessert that is assembled rather than made. I keep a few of these recipes in my file for occasions when I need something sweet that can be put together quickly. Blackberries and hazelnuts are common ingredients in Oregon. I always have them in my freezer, so this dessert is a literal no-brainer for me to execute. I've started to use English muffins to make bread crumbs. I like the coarse texture of the crumbs they produce and I always have them on hand. It took 5 minutes to assemble this dessert. It's a great family or weeknight dessert.


Blackberry Crisp

Ingredients:
6 to 8 cups fresh or frozen marionberries or blackberries
2-1/2 cups coarse fresh English muffin crumbs, divided use
1/2 cup confectioners' sugar
Finely grated zest of 1 small orange
1/4 teaspoon table salt
1/2 cup coarsely chopped hazelnuts
1/4 cup unsalted butter, melted
3 tablespoons granulated sugar
Heavy cream or vanilla ice cream, for serving (optional)

Directions:
1) Preheat oven to 375 degrees F.
2) Combine blackberries, 1 cup crumbs, confectioners' sugar, orange zest and salt in a medium bowl. Place in a greased 8 x 8-inch or 11 x 7-inch baking dish. Set aside.
3) Combine reserved 1-1/2 cups crumbs, hazelnuts, melted butter and granulated sugar in a small bowl. Sprinkle over berries. Bake until the berry juices bubble, about 40 minutes. Cool for about 10 minutes. Serve warm with cream or ice cream. Yield: 6 to 8 small servings.

Tuesday, January 27, 2009

Hungarian Potato Bread with Caraway Seeds

Photobucket

Talk about nose! This bread sure has it. The bread is moist and heavy in texture, perfect for dunking into soup or stews. Its flavor improves with age and its tight texture makes for great toast. It cries for a great hunk of cheese to keep it company on the bread board. Its simple to make, though it does require some kneading. A great recipe to have on file for cold winter nights and soup suppers.

Hungarian Potato Bread with Caraway Seeds

Ingredients:
1 scant tablespoon active dry yeast
2-1/2 cups warm water, divided use
7-1/2 to 8 cups all-purpose flour + flour for kneading and dusting
2 tablespoons salt
2 tablespoons caraway seeds
1 cup unseasoned mashed potatoes

Directions:
1) Take off your rings. Place 1/2 cup water in a large bowl; add yeast and 3 tablespoons flour; whisk to combine. Let sit for 30 minutes. Add remaining 2 cups warm water. Stir in salt and caraway seeds. Add 4 cups all-purpose flour and beat for about 100 strokes with a wooden spoon, or until mixture sheets on spoon. Stir in remainder of flour and mashed potatoes; mix well using a spoon or hands. Turn onto a floured surface and knead, adding flour as needed, for about 15 minutes, or until the dough is really elastic. Shape into a ball. Oil a large bowl. Place dough in bowl and turn to coat all surfaces with oil. Let rise until double in bulk, 1 to 2 hours. Punch down and knead for about 5 minutes. Shape into a round loaf; place in a greased 12-inch ovenproof skillet and let rise for another 30 to 35 minutes, or until doubled in bulk.
2) Move a rack to middle third of oven. Preheat oven to 400 degrees F. Brush surface of loaf with water; use a razor to cut a 1/2-inch deep cross on the surface of loaf. Bake for 60 to 75 minutes, or until brown and top sounds hollow when thumped. Dust top of bread with flour. Cool on a rack. Yield: 1 large loaf.

I'm sending this recipe to Susan at Wild Yeast who sponsors Yeast Spotting.

Some Unexpected Awards



I had a lovely surprise this morning. Becky of Random Musings of a Deco Lady gave me an atta girl in the form of two awards. The first is the Friendship Award. I'm going to pass the award on to my friend Susan at Schnitzel and the Trout.

This is the second award. I'm passing it on to Ning at Heart and Hearth and to Susan at My Life's Joys!

Monday, January 26, 2009

Magyar Gulyás

Photobucket

An authentic gulyás is a beef dish cooked with onions, Hungarian paprika, tomatoes and some green or red pepper. Hungarian goulash is neither a soup or stew, though in Hungary it's considered to be a heavy soup. When properly cooked it has a nice evenly thick consistency that is almost like a sauce. Gulyás was first made by herdsmen. It moved from their tables to those of the nobility in the late 18th century when Hungary moved to assert its national identity and independence from Hapsburg empire. The only trick to making an outstanding goulash is in the preparation of the onions. Think onion slurry - the kind used to make French onion soup - and you, too, will own the secret. I hope you'll try this. It's a wonderful peasant meal.

Magyar Gulyás - Hungarian Goulash


Ingredients:
2 tablespoons olive oil
2 medium to large onions, thinly sliced (about 4 - 5 cups)
1 tablespoon sugar
3 cloves garlic, minced
1 tablespoon caraway seeds, toasted and ground
1 large carrot, peeled and cubed
1 large red bell pepper, cubed
1 to 3 tablespoons sweet Hungarian paprika
1 to 3 teaspoons hot Hungarian paprika (optional)
2 tablespoons minced fresh marjoram
1 teaspoon minced fresh thyme leaves
1 bay leaf
3 tablespoons tomato paste
4 cups beef or chicken stock
2 to 3 pounds of cubed beef stew meat
4 medium-sized boiling potatoes, cubed
Salt and Pepper

Directions:
1) In a large saute pan or dutch oven, heat olive oil over low heat. Add onions and cook for about 30 minutes, or until onions are translucent but not brown.
2) Turn heat to medium-high. Add beef, in batches, and sear until lightly brown.
3) Add garlic and ground caraway seeds and cook until fragrant, about 1 minute longer.
4) Add diced carrot, bell pepper, paprika (both hot and sweet), marjoram, thyme and bay leaf; toss and allow to saute for a minute.
5) Add tomato paste and stock along with a pinch of salt and pepper.
6) Bring contents of pan to a boil, then lower to a simmer and cook for 1-1/2 to 2 hours, or until meat is tender.
7) Add potato cubes to goulash and cook for 30 minutes longer. Remove bay leaf. Transfer to shallow bowls and serve. Yield: 4 to 6 servings.

Sunday, January 25, 2009

Sweet Potato and Black Bean Salsa

Photobucket

Isn't this pretty? I've always found it hard to come up with vegetables to serve with with Mexican food. I'm not fond of the colors or tastes of the usual suspects, but the sparkling colors and piquant flavor of this salsa have solved the problem. If you're tired of gray vegetables and tinned tomatoes I hope you'll try this. It will give a real lift to your palate. While I serve the salsa in tortilla bowls, that really isn't necessary - it does, however, add pizzazz to the presentation. If you plan to serve the salsa with chips I suggest you cut the ingredients in smaller pieces than that recommended in the recipe. I use pickled jalapeno peppers to insure a constant amount of heat. There are times when the jalapenos in the market are as sweet as bell peppers and that just won't do in this recipe. I know you're going to like this one!

Sweet Potato and Black Bean Salsa


Ingredients:
2 pounds sweet potatoes (about 2 large) peeled and cut in 1/2-inch dice
1 tablespoon water
1 large red bell pepper, stemmed, seeded and cut in 1/2-inch dice
1 large green bell pepper, stemmed, seeded and cut in 1/2-inch dice
1 large yellow bell pepper, stemmed, seeded and cut in 1/2-inch dice
1/2 cup minced red onion
3 tablespoons chopped and drained jalapeno peppers from a jar
1 (15-oz.) can black beans, rinsed, drained and patted dry
Juice of 3 large limes
1/2 cup finely chopped fresh cilantro
Salt and pepper to taste
Leaf lettuce
Tortilla bowls

Directions:
1) Place cubed sweet potatoes in a large (5-quart) microwavable bowl with a lid. Add 1 tablespoon water to bowl, cover, and microwave on HIGH power for 6 to 8 minutes, stirring once halfway through cooking. Potatoes must be tender but still retain their shape. Transfer to a baking sheet lined with paper toweling and allow to dry for 5 minutes.
2) Place sweet potatoes, red, green and yellow peppers, onion, chopped jalapeno peppers, black beans, lime juice and cilantro in a large bowl. Toss to combine. Season to taste with salt and pepper. Refrigerate for 1 hour to chill ingredients.
3) Line tortilla bowls with lettuce leaves. Spoon salsa into bowl. Yield 4 to 6 servings.

This is my entry for the February Potato Ho Down event sponsored and hosted this month by Cathy who blogs at Noble Pig.

Thursday, January 22, 2009

Cream of Tomato Soup with Herbs and Cheese

Photobucket

This soup is like the one Mom made on cold winter days. It not as assertive as a roasted tomato soup, but it's good nonetheless. When you're in the mood for a creamy soup that goes down like butter this one is for you. It was, and still is, great with grilled cheese sandwiches.

Cream of Tomato Soup with Herbs and Cheese

Ingredients:
2 (14.5 to 16-oz.) cans stewed tomatoes
1 (14.5-oz.) can tomato sauce
2 cups sliced celery
1 cup chopped onion
1 cup cold water
1/2 teaspoon baking soda
1/4 cup butter
1/3 cup flour
6 cups milk
Salt and pepper to taste
2 cups shredded sharp cheddar cheese
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint

Directions:
1) Simmer tomatoes, celery and onion until vegetables are tender. Combine cold water and baking soda; add to tomato mixture. The baking soda neutralizes tomato acid and prevents it from curdling the milk.
2) In a saucepan, melt butter. Stir in flour and cook. Add milk and cook, stirring often, until milk comes to a boil and thickens. Stir cream sauce into hot tomato mixture. Season with salt, and pepper. Add cheese and stir, over low heat, until it is melted. Sprinkle with parsley and mint. Yield: 12 cups.

Wednesday, January 21, 2009

Chocolate French Toast

Photobucket

When our children were small, Saturday was a special day. It began with pancakes made by my tiny chefs who were happily learning applied mathematics. Pancakes were actually their second creation. The first was a unique cookie called a "Mush Me." The cookie was made with 1 cup flour, 1 stick soft butter, 1 cup sugar, 1 egg, 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon vanilla. The kids - with immaculately clean hands, of course - mushed the cookies until everything was mixed. They dropped them - literally - on cookie sheets and baked them in a 350 degree oven till they were done. I can't be more specific about the time. Sometimes we had one huge cookie other times a hundred small ones. The pancakes were more sophisticated and involved learning the difference between full and partial measures. They also involved sifting and mixing with a spoon and sometimes, if we were really lucky, there was batter left for the griddle. It was a great time for us all. Today's French toast is a bit more sophisticated. It's a festive dish, perfect for a brunch or holiday breakfast. I'm not sure I'd let the kids do this one but it really is simple to make.


Chocolate French Toast


Ingredients:
2/3 cup granulated sugar
1/3 cup unsweetened cocoa powder
1/8 teaspoon baking powder
1/4 teaspoon salt
1 cup whole milk
4 large eggs
1 teaspoon vanilla
4 (1-inch thick) slices challah or brioche
1/4 cup unsalted butter
Confectioners' sugar for garnish

Directions:
1) Combine granulated sugar, cocoa powder, baking powder and salt; whisk until blended. Pour in half the milk and whisk until mixture is completely lump free. Whisk in remaining milk, eggs and vanilla.
2) Arrange the bread in a 9 x 13-inch pan and pour cocoa mixture over it. Turn the bread to coat both sides. Poke the slices with a fork at frequent intervals. Soak for 20 to 30 minutes, turning every 10 minutes or so.
3) Heat a griddle or nonstick pan over medium heat (I used an electric frying pan). Add butter and spread to cover pan. Carefully add bread to pan. Cook until underside is lightly crisp, about 3 to 4 minutes. Watch this step carefully as the bread can burn quickly. Flip until slices are slightly puffed, another 3 to 4 minutes. Transfer to a platter. Sprinkle with confectioners' sugar. Serve warm. Yield: 4 servings.

Adapted from a recipe by Abigail Johnson Dodge

I'm sending this recipe to Susan at Wild Yeast for her weekly Yeast Spotting event.

Tuesday, January 20, 2009

Long-Life Noodles with Pickled Cucumbers

Photobucket




Chinese New Year - Spring Festival - is the longest and most important celebration in the Chinese calendar. The year 4707 - the year of the ox - begins on the 26th of January. Chinese months are reckoned by the lunar calendar, with each month beginning on the darkest day. New Year festivities traditionally start on the first day of the month and continue until the fifteenth, when the moon is brightest. Legend has it that in ancient times, Buddha asked all the animals to meet him on Chinese New Year. Twelve came, and Buddha named a year after each one. He announced that the people born in each animal's year would have some of that animal's personality. Those born in ox years tend to be painters, engineers, and architects. They are stable, fearless, obstinate, hard-working and friendly. I'll bet they also love to eat. Food is an important part of the New Year celebration and certain foods are included for their symbolic value; noodles are served for longevity, oranges for wealth and prosperity and a whole fish for abundance and togetherness. Today's recipe is for long-life noodles that are like those made by vendors who sell their wares from pots that hang from shoulder poles. They are served at the very beginning or at the very end of the meal. Be aware that bad luck or a shortened life is the fate of those who cut them into more manageable lengths. We wish all who speak Cantonese, Gōngxǐ fācái and those who who speak Mandarin, Xīnnián kuàilè. Happy New Year to all.

Long-Life Noodles with Pickled Cucumbers


Ingredients:
2 julienned English cucumbers
1/2 cup very thinly sliced red onion
1/2 cup rice wine vinegar
1 tablespoon granulated white sugar
1/2 teaspoon red pepper flakes
Salt
1/2 package (about 8-oz.) Chinese noodles or long spaghetti
1/4 cup Chinese rice wine or dry sherry
1/4 cup chicken broth
3 tablespoons chunky peanut butter
2 tablespoons soy sauce
1 tablespoon brown sugar
2 to 3 teaspoons chili garlic sauce
1 teaspoon toasted sesame oil
1 tablespoon vegetable oil
1/4 cup diced red bell pepper
3 tablespoons finely chopped (not minced) ginger
2 tablespoons finely chopped garlic
12 to 16-ounces ground pork or turkey dark meat
Cilantro and scallions for garnish (optional)

Directions:
1) Place cucumbers, red onion, rice vinegar, sugar red pepper flakes in a medium bowl. Toss. Add salt to taste. Cover and chill.
2) Cook noodles in a large pot of boiling, salted water until just tender to the bite. Drain. Keep warm.
3) Combine sherry, broth, peanut butter, soy sauce, sugar, chili garlic sauce and sesame oil in a small bowl. Whisk until smooth. Set aside.
4) Heat vegetable oil in a large skillet until shimmering. Add bell pepper, ginger and garlic and stir-fry over medium-high heat until fragrant, about 30 seconds. Add pork and cook until it begins to brown. Turn and cook for 3 minutes longer. Stir in reserved sauce using a fork to break up chunks of pork. Simmer until sauce begins to thicken, about 5 minutes. Arrange noodles on a platter. Spoon meat sauce over noodles. Garnish with cilantro and chopped scallions if desired. Serve each portion with a serving of pickled cucumbers. Yield: 4 Servings.

I'm sending this recipe to Presto Pasta Nights which is hosted this week by Haalo at Cook (Almost) Anything.

Monday, January 19, 2009

Hazelnut Bites

Photobucket

We've had a bottle of fine aged sherry waiting for an occasion to match its complexity. We'll pour that wine at noon today when Barack Obama takes the oath of office. I wanted a slightly sweet nibble to serve with the wine and I've found an ideal counterpart in these small hazelnut cookies. They are simple to make and perfect for special occasions. There are few occasions more special than the one occurring today. It begins with great optimism and expectations of a sunrise that will lead America and its citizens to a new, more burnished, glory. I pray for the man, for us and the country we love so much. We are a people of hope, reconciliation and resilience who share an unquenchable belief in possibility. That is the blessing we pass to our children. Theirs will be a world that is limited only by a failure to imagine what is possible. They will come of age in a country where a revolution in the hearts of men overcame xenophobia and moved us, as a nation, one step closer to the "perfect union" of our Constitution. Not a bad gift, that. This morning, at 11:50 EST, a group of us, now grown old, will symbolically link hands and once again sing "We Shall Overcome." It's in my playlist if you'd like to join us.

Hazelnut Bites


Ingredients:
1 cup chopped toasted and skinned hazelnuts
1 cup confectioners' sugar, sifted
1/8 teaspoon cinnamon
4 large egg whites

Directions:
1) Preheat oven to 400 degrees F. Cut 2 pieces of parchment paper to fit 2 baking sheets with overhang on either end.
2) Place hazelnuts, confectioners' sugar and cinnamon in a heavy bottomed (2-quart) saucepan. Set aside.
3) Place egg whites in bowl of an electric stand mixer and beat at medium-high speed until stiff peaks form. Fold into nut mixture. Cook over medium heat, stirring constantly, until mixture is golden brown and pulls away from sides of pan, about 8 minutes. Remove from heat.
4) Use two teaspoons to form mounds of dough about 1-1/2 to 2-inches in diameter on parchment lined baking sheets. Bake until lightly brown, about 10 minutes. Lift parchment sheets and cookies to cooling racks. When cool, remove cookies from paper and store, tightly covered, until ready to serve. Yield: 20 cookies.

Sunday, January 18, 2009

Hangman's Luau Chicken

Photobucket

The house is being swallowed by one of our famous "souper" fogs and I'm sparring with a bout of those depressing winter uglies. I'm in my favorite place - the kitchen - channeling positive energy to keep them at bay. Madrone, crackling in the fireplace, and cinnamon, from a baking crisp, perfume the air. Lovely smells. I'm listening to a Mozart flute concerto made more beautiful still as it's played by Jean-Pierre Rampal. Lovely sounds. And while I can't grill in this weather, I plan to make a treat that will take me to the black sand beach of my special island. I've pulled down a contraption called a leg rack that I use to make the famous Hangman's Luau Chicken. It's not really famous. It's a recipe I threw together for my grandsons who like to putter in the kitchen. The plan was to have them make the marinade and wrap the ball tip of the legs in a thick band of foil to prevent the legs from slipping through the slot as they cooked. We hit a patch where there was more to do than day in which to do it so that never happened, but the recipe was well received by some folks who know chicken. This is really easy to do, it's gorgeous to look at and the leg rack gives it a novelty factor that intrigues a lot of people. This one is fun to do.

Hangman's Luau Chicken

Ingredients:
12 chicken drumsticks
1/2 cup teriyaki sauce
1 cup mayonnaise
1/2 cup sweet hoisin Sauce
1/4 cup chili garlic sauce
1 tablespoon freshly grated ginger
1 tablespoon white or yellow miso
Cilantro and pineapple cubes for garnish (optional)

Directions:
1) Using a sharp knife, score chicken legs at 1-inch intervals. Place in a 1-gallon resealable plastic bag. Combine teriyaki sauce, mayonnaise, hoisin sauce, chili garlic sauce, ginger and miso in a 1-quart bowl. Whisk to combine. Pour marinade over chicken; seal bag and refrigerate for 2 to 8 hours.
2) Remove legs from bag, reserving marinade. Place marinade in a 1-quart saucepan and bring to a boil over medium-high heat. Simmer for 5 to 10 minutes until sauce thickens and is reduced by half. Keep warm.
3) Preheat the oven to 400 degrees F. Spray leg rack with nonstick spray. Slide legs into notches of rack. Place rack on a shallow baking pan large enough to catch drippings. Bake for 25 minutes. Baste with reserved marinade. Continue to cook for 10 to 15 minutes longer. Transfer legs to a serving platter. Yield: 6 servings.

Cook's Note: To grill, preheat grill according to manufacturer's instructions for cooking by direct and indirect heat. Legs are first grilled over direct heat, then moved to finish cooking over indirect heat. Lightly coat grill rack and a LEG and WING rack with oil or cooking spray. Slide legs into notches of LEG and WING rack and place rack over direct heat and grill, covered, for 15 minutes. Carefully move rack to indirect heat side of grill, baste with reserved marinade and cook, covered, for an additional 10 to 15 minutes. Use oven mitts to remove rack from grill; place on a heat resistant surface until legs can be removed. Yield: 6 servings.

Thursday, January 15, 2009

Sauerkraut Soup

Photobucket

Do you remember the dust-up over French freedom fries a few years back? I was amazed to learn that a similar thing happened during WWI when the manufacturers of sauerkraut renamed their product liberty cabbage. I first had sauerkraut just after I was married. Our apartment was in an old building whose walls had absorbed aromas from the kitchens of tenants, past and present. On any given night the brisket in apartment 2D fought with the curry in 2F while the unmistakable smell of sauerkraut wafted down the stairs from 3A. It was like a street market. As you walked through the hall you could hear snippets of conversation or the clatter of dishes as the tables were being set and if your olfactory senses were the least bit keen you could tell what everyone was having for supper. I must admit I found my first taste of sauerkraut off-putting. Mama S made it her mission to correct that and while I'll never rise from my death bed to cry "Choucroute" I came to like it well enough. The secret is, of course, to rinse and soak it in several changes of cold water before using. Mama's sauerkraut was more French than German and years later I'd realize what she had taught me to make was actually a choucroute garni. Tender mercies! When I heard about the weather folks on the east coast and plains areas are having, I knew it was time to roll out my sauerkraut soup. The soup has an inverse relationship to the weather - the colder it gets the better the soup tastes. The photograph looks gentile, but the soup is true, hearty peasant fare. Add a salad and some bread and it's a meal in itself.

Sauerkraut Soup

Ingredients:
1 (32-oz.) jar sauerkraut
1 large baking potato, peeled and grated
6 slices thick cut bacon, diced
1 pound smoked sausage, diced
1 large (about 12-oz.) onion, thinly sliced
1 tablespoon chopped garlic
1 large carrot, grated
1/2 teaspoon fennel seeds
1/2 teaspoon caraway seeds
1 teaspoon Hungarian hot paprika
1 tablespoon tomato paste
1 (12-oz.) bottle non-alcoholic amber beer (i.e. O'Doul's)
8 cups beef stock
Salt and pepper

Directions:
1) Drain and rinse sauerkraut. Place in a large bowl; cover with cold water and soak for 20 minutes. Drain. Set aside. Place grated potato in a small bowl. Cover with cold water. Drain just before using.
2) Meanwhile, place bacon in a large skillet and saute until crisp. Remove from pan and drain on paper toweling. Add sausage and saute until lightly brown. Remove from pan and drain on paper toweling. Add onions to pan and saute until limp and transparent. Add garlic and saute until fragrant, about 30 seconds. Return bacon and sausage to pan. Add grated carrots, fennel and caraway seeds, paprika and tomato paste. Add beer, scraping bottom of pan to release fond.
3) Place sauerkraut in a large soup pot. Add beef stock and bring to a boil. Reduce heat to medium; add drained potato and contents of skillet. Simmer for 1 hour. Season to taste with salt and pepper. Yield: 8 servings.

Wednesday, January 14, 2009

Thai Rice Noodle Bowls

Photobucket

Is it soup yet? Not as we know it, but this soupy noodle bowl, or a variation of it, can be found in cafes and on street corners throughout Asia. This is the ultimate DIY meal. Pick a noodle, some protein and a vegetable and you have a meal in minutes. I use wide rice noodles here; they're paired with leftover chicken in a broth flavored with Thai fish sauce. I do fuss a little and make my own crisp fried garlic . It's available in some grocery stores but what you buy is no match for what can be made at home. Make no mistake about it - this dish is about noodles that happen to find themselves floating in a little broth. It's really not a soup. If you're still trying to overcome holiday indulgences this light but filling noodle bowl will really hit the spot.

Thai Rice Noodle Bowl

Ingredients:
1/2 pound wide dried rice noodles
1/4 cup vegetable oil
3 heaping tablespoons coarsely chopped garlic
5 cups chicken broth
1/4 teaspoon red pepper flakes (optional)
2 cups chopped cooked chicken, shrimp or pork
1/4 cup Thai fish sauce
1 teaspoon freshly cracked pepper
3 scallions (white and tender green), thinly sliced
1/4 cup coarsely chopped cilantro

Directions:
1) Bring three quarts of water to a boil in a large pot. Remove from heat. Add dried rice noodles and let sit until tender enough to eat, about 10 minutes. Rinse with cold water. Drain and set aside.
2) Heat oil in a small skillet until it shimmers. Add garlic and cook until it is golden brown. Pour oil and garlic into a small heatproof bowl. Set aside.
3) Bring chicken broth to a boil. Add chicken, pepper flakes if using, fish sauce and black pepper; simmer until meat is heated through, about 2 minutes.
4) Divide noodles among 4 soup bowls. Top each serving with reserved garlic and oil mixture. Ladle broth and chicken over noodles; sprinkle with scallions and cilantro. Yield: 4 servings.

Adapted from a recipe by Nancie McDermott

I sending this recipe on to Presto Pasta Night sponsored by Ruth at Once Upon A Feast. This week's event is hosted by Ivy at Kopiaste.

Tuesday, January 13, 2009

Braised Short Ribs Côtes du Rhône



This is one of my favorite recipes. It's kissing cousin is, of course, beef bourguignonne, but this luxury version produces aromas that will drive you wild. Meaty short ribs replace stew meat. The ribs, along with some vegetables and herbs, soak for a day in a full bodied, deep crimson Côtes-du-Rhône, guaranteeing they'll be happily soused when they hit the saute pan. The ribs are browned in bacon drippings, then slowly braised at a temperature low enough to melt connective tissue while still allowing the beef to retain it's shape and glorious texture. The other usual suspects associated with bourguignonne - mushrooms and pearl onions - are assembled and tossed in the mix just before serving. Did I mention bacon? It's there, too. The braising liquid is reduced by half then used to nap the ribs, mushrooms and onions which are served atop a bed of noodles. Extra sauce is passed at the table. This is like no stew you have ever had. I hope you'll try it.

Braised Short Ribs Côtes du Rhône

Ingredients:

1 bottle Côtes du Rhône or other full-bodied red wine
2 large carrots, peeled and coarsely chopped
1 very large yellow onion, peeled and coarsely chopped
6 cloves garlic, peeled and crushed
4 parsley sprigs
4 thyme sprigs
1 bay leaf
8 slices thick cut smoked bacon, diced
12 beef short ribs, trimmed
Salt and pepper
1/3 cup flour
2 cups beef stock
1 pound small mushroom caps
1/2 cup frozen pearl onions, thawed
1 tablespoon grainy mustard
1 tablespoon cornstarch (optional)
2 tablespoons chopped parsley

Directions:
1) Place wine in a large saucepan. Bring to a boil over medium-high heat. Remove from heat; add carrots, onions, garlic, parsley sprigs, thyme sprigs and bay leaf. Cool to room temperature. Place the short ribs in a shallow baking dish large enough to hold the ribs in a single layer. Pour the marinade over the ribs, cover and refrigerate for 24 hours.
2) Fry the bacon in a large saute pan until lightly browned. Drain on paper towels. Set pan containing bacon dripping aside.
3) Preheat oven to 300 degrees F. Remove ribs from marinade. Liberally season with salt and pepper and dredge all sides in flour. Heat skillet containing bacon drippings until almost smoking. Brown ribs, in two batches, until deep brown, about 5 minutes per side. Transfer to a large roasting pan. Pour marinade and beef stock into skillet and bring to a boil; add half the bacon. Pour over ribs. Cover pan with foil and bake for 3 hours. Transfer ribs to a baking sheet; top with mushrooms and onions. Return pan to oven but leave door ajar.
4) Strain braising liquid into a large saucepan. Boil juices until reduced by half. If too thin, dissolve cornstarch in a small amount of stock or water and add to sauce, stirring until thickened. Stir in mustard. Adjust salt and pepper to taste. Pour sauce over ribs and continue baking for 20 minutes longer. Warm bacon. Lift ribs and vegetables from sauce and place on a platter lines with hot noodles. Top with reserved bacon and chopped parsley. Pass extra sauce at table. Yield: 6 servings.

This recipe is being sent to Regional Recipes - France a blogging event sponsored by dp at Blazing Hot Wok. This month's host is Susan at Open Mouth Insert Fork.

You might also enjoy these recipes:
Beef Bourguignon - Simply Recipes
Viennese Goulash Stew - Memorie di Angelina
New School Beef Stew #1 - The Food Hound
Beef Carbonnade - Amanda's Cookin
Five Hour Oven Stew - Sweet Basil Kitchen
Guinness Irish Pub Stew - Skinny Kitchen

Monday, January 12, 2009

Muenster Cheese Bread

Photobucket

One of the joys of blogging is discovering events that test your limits and move you out of your comfort zone. One such event is the monthly Bread Baking Day, hosted this month by Temperance at High on the Hog. Her request was simple - bake a bread that is made with or served with cheese. I resisted the temptation to do a pizza. I love pizza but I wanted to expand my repertoire and do something really new. My search led me to a remarkable German bread that is made with and topped with Muenster cheese. The bread has a remarkable crumb, gorgeous color and a soft, yet crunchy, crust that is not to be believed. The bread stays fresh for several days but that gorgeous crust is best the day the bread is made. You'll need no special equipment to make these loaves but you might want to consider cutting the recipe in half as it produces two huge - monster Muenster - loaves. This bread was originally made with a German Munster which is much sharper than the American Muenster cheese used here. I've tried it both ways and prefer the milder Muenster. I do hope you'll try this bread - it is really, really good. I'm also sending this on to Susan at Yeast Spotting.


Muenster Cheese Bread

Ingredients:
6-1/2 to 7-1/2 cups flour, unsifted
5 teaspoons active dry yeast
1-1/2 teaspoons sugar
4 teaspoons salt
1 cup plain yogurt
2-1/2 tablespoons butter
1/2 cup water
6 eggs, room temperature
3/4 pound Muenster cheese, shredded
1 egg
1 tablespoon milk

Directions:
1) Combine 1-1/2 cups flour, yeast, sugar, and salt in the bowl of an electric stand mixer. Combine yogurt, butter and water in a microwavable bowl. Cook on HIGH power until butter melts, about 1 minute. Cool slightly. Slowly add to dry ingredients; beat for 2 minutes at medium speed. Add 6 eggs, 1/2 cup cheese and 1 cup flour; beat for 2 minutes at high speed. Add as much flour as needed to make a stiff dough (I used a total of 6-1/2 cups flour). Turn onto a floured surface and knead until dough is smooth and elastic, about 8 to 10 minutes.
2) Place dough into a greased bowl, turning it once to grease top. Cover; let rise until double in bulk, about 1 hour. Punch dough down; divide into two equal pieces. Pat dough to form round loaves. Place on greased baking sheets; cover, let rise until double in bulk, about 1 hour. Preheat oven to 350 degrees F. Beat remaining egg with milk; brush over loaves. Top with remaining cheese. Bake until loaves are golden, about 30 minutes. Remove from oven and cool on wire racks. Yield: 2 loaves

Recipe from The New York Times Bread and Soup Cookbook by Yvonne Young Tarr

Sunday, January 11, 2009

Angel Food Cake - The Wife Killer Challenge

Photobucket

The gauntlet was thrown down. The taunt...are you the woman your Mother was? The challenge - make an angel food cake using a rotary beater. I accepted. I had frozen egg whites and a competitive spirit in need of a challenge - I was bored. I mean, how hard could this be? In the 19th century the eggs for this cake were beaten with a fork or perforated spoon. If they could do it so could I. To make it more interesting I decided to use the ingredients my Mom and her friends used to make the cake all those years ago. They wouldn't waste precious ration stamps on items such as cake flour or cream of tartar, so they improvised. All-purpose flour was mixed with cornstarch to replace cake flour - the ratio was 2 tablespoons cornstarch to 16 tablespoons flour. Lemon juice, spoon for spoon, was used to replace cream of tartar. I have three recipes for angel food cake. I chose the one that's made with granulated sugar because I couldn't remember if confectioners' sugar was generally available at that time. With the oven preheated and mise en place awaiting my deft hands I began to time my activity. Five minutes into beating, the egg whites were still milky and showed no signs of thickening. I began transferring the beater from one hand to the other in an attempt to rest arms that quickly became tired. The eggs began to thicken at the ten minutes mark after being moved to a tall narrow bowl, but it took 25 minutes for them to form the kind of peaks I was looking for. Once in the oven I waited to see the voluminous cloud that is angel food cake form. It didn't happen. The finished cake was sticky to the touch and about half the height I expected to see. Not easily discouraged, I decided to try again using a balloon whisk. I know that's not what I set out to do, but I wanted to know this cake could be made completely by hand. The results were better, but not great. Both cakes appear in the photograph above. If I had more egg whites I'd make the cake a third time using an electric mixer to see if it would make a substantial difference in the height of the cake. For the record, Mom was quite a gal and the guy who invented the electric mixer deserves a medal and a special place in heaven. Now all I have to do is figure out what I'm going to do with all this cake and find a better way to handle my crazy ideas. There is much to commend the "good old new days."


Angel Food Cake

Ingredients:

1 cup cake flour
1-2/3 cups granulated sugar
1-3/4 cups egg whites, room teperature
1/2 teaspoon salt
1 teaspoon cream of tartar
1/2 teaspoon almond extract or 1 teaspoon lemon extract

Directions:
1) Preheat oven to 300 (yes three hundred)degrees F.
2) Sift flour three times. Combine flour and sugar and sift three times more.
3) Place egg whites in bowl of an electric mixer and beat at medium-high speed until frothy. Add salt and cream of tartar and beat until soft peaks form. Add reserved 1 cup sugar, 2 tablespoons at a time, to beaten egg whites. Add extract of choice of extract until whites hold stiff peaks. Sift one quarter of flour over whites and fold in gently but thoroughly. Sift and fold remaining flour mixture into whites in three parts.
4) Spoon batter into an ungreased 10-inch tube pan and smooth top. Rap pan on counter to burst any air bubbles. Bake in middle of oven until cake is springy when touched and a skwerer inserted into center comes out clean, about 1-1/4 hours. Invert and cool for 2 hours. Loosen cake from edges of pan and invert onto a cake plate. Yield: 8 to 10 servings.

Thursday, January 8, 2009

Roast Chicken Thighs with Tomatoes and Herbs

Photobucket

I've had some really good luck with recipes I've culled from newspapers or their websites. Two of my favorites are The Pittsburgh Post-Gazette and The Oregonian. I know there are others I've missed, but the food editors at these two seem to understand the workings of the "real" American kitchen and the woman who cooks there. Lest you think me a slacker, I am an au courant foodie and while I follow the New York Times and other prestigious food pages, I no longer live a New York Times lifestyle. When we left the east coast it was with the intention of simplifying a life that had become overly complicated. So, just as I peel layers of an onion I'm peeling away those layers of my "skin" that represent possessions, habits and ideas that weigh me down. It's amazing how little it takes to live graciously and travel with ease. While I love to cook, I've come to appreciate the merits of fast and easy and a more simplified approach to eating. This recipe which comes from FOODday's Best Recipes for 2008 meets all those requirements. It uses bone-in chicken thighs so it is inexpensive as well. I really like the work these folks do. This is a nice recipe.

Roast Chicken Thighs With Tomatoes and Herbs


Ingredients:
3/4 of a large (12-ounce) onion cut in 1/4-inch slices
6 to 8 cloves garlic, crushed but not chopped
1-1/2 pounds cherry or other small tomatoes, halved
1/4 cup olive oil
1/4 teaspoon crushed red pepper flakes or 1/8 teaspoon cayenne pepper
3 tablespoons roughly chopped fresh marjoram or thyme (divided)
Kosher salt
3 pounds bone-in chicken thighs (about 12 medium)

Directions:
1) Preheat oven to 450 degrees.
2) In a large bowl, combine the onion, garlic, tomatoes, olive oil, pepper flakes, 2 tablespoons herbs and 1 teaspoon salt; toss until everything's nicely mixed. Season chicken thighs on both sides with salt.
3) Arrange chicken thighs on two heavy rimmed baking sheets, with space between chicken pieces. Distribute tomato mixture and any juices around chicken so it's in an even layer around but not covering chicken.
4) Roast until chicken is totally tender when pierced with a knife (or reaches 170 degrees on an instant-read thermometer), 35 to 45 minutes. During roasting, check that tomato mixture isn't burning. If they're getting too dark, pour in a few spoonfuls of water or chicken broth into the pan.
5) When done, transfer chicken to a serving platter. Put a large sieve or colander over a bowl and carefully scrape tomato mixture into the sieve. Make sure you catch all the juices, which are delicious. Deglaze any browned juices on pans by pouring on a bit of water and scraping to dissolve. Add this liquid to vegetable juices already in bowl.
6) Drain vegetables for a few minutes; spoon around chicken. Sprinkle with reserved 1 tablespoon herbs and serve. Pass a bowl of reserved juices at the table to drizzle over chicken and vegetables. Yield: 6 servings.

Recipe and photograph from FOODday.

Creamy Carrot Soup with Port Wine and Ricotta Cheese

Photobucket

This is a marvelously simple and inexpensive soup that's sure to satisfy. It looks extravagant but it will feed six people for less than five dollars. My first version of this soup contained no wine or cheese but as my palate developed I began to play with flavors. Some worked, others didn't. This one, at least to my tastes, is delightful. It can be served hot or cold and can be made several days before serving. Use extra salt if you are going to serve it cold. Hot or cold, it will please the palate and the eyes. .....and then just when I thought I was done with this post, the universe conspired to prove me wrong. Did you know there is a World Carrot Museum in Britain? It has more information about the carrot then you'll ever need, or probably care, to know. I mean no disrespect - this endeavor is obviously important to someone, but I do wonder how folks come up with this stuff. Do people really visit carrot museums?


Creamy Carrot Soup with Port Wine and Ricotta Cheese

Ingredients:
2 tablespoons unsalted butter
1 cup minced onion
5 cups (about 2-1/2 pounds) sliced carrots
4 cups low-sodium chicken broth
Salt and pepper to taste
1/2 cup ricotta cheese (part-skimed O.K.)
3 tablespoons port wine
2 tablespoons chopped fresh dill
Dill sprigs for garnish

Directions:
1) Melt butter in a large saucepan set over medium heat. Add onions and cook until soft and translucent, about 5 minutes. Add carrots and broth. Add salt and pepper to taste. Bring to a boil; reduce heat to a simmer and cook, partially covered, until carrots are tender, about 30 minutes.
2) Strain carrots, reserving broth. Transfer carrots to the jar of an electric blender. Add ricotta cheese and 1 cup of cooking liquid. Process until smooth. Fold puree back into reserved liquid, whisking until smooth. Bring back to a simmer. If serving hot, remove from heat and stir in wine and dill. If serving cold, reserve wine and dill to finish just before serving. Let soup cool to room temperature; transfer to refrigerator and chill for at least 4 hours before adding wine and dill. Adjust salt and pepper to taste. Serve hot or cold. Yield: 6 servings.

Wednesday, January 7, 2009

Banana Fritters - Homely Yeastly Pleasures

Photobucket

Years before there were ice rinks, city kids - at least those living in Chicago - learned to skate outdoors. When polar winds blew in the fire department would flood vacant lots and create ponds for us to skate on. There were no lessons; we learned to do by watching and long determined practice. Prized even more than mastering a figure eight was the invitation to join the "whip." Once balance and forward motion were achieved Crack the Whip - a.k.a. Crack the Skull or Chip the Teeth - was the game of choice. Moms weren't fond of the game; that necessitated the posting of lookouts who were skilled in determining ETA. By the time adults reached the ice we looked like cherubs auditioning for the choir of angels. My knees are a testament to the effects of gravel playgrounds and bumpy "pond" ice. Claire, my friend, and I would stay on the ice until our lips were chapped clear up to our noses (effort - in all things - was and still is shown by curling the tongue around the upper lip). When the cold finally numbed our spirits we'd head to Claire's for hot chocolate and - if we were lucky - fritters. I suspect my fondness for crullers and fritters is intertwined with happy memories of that time. Strangely enough, my children hated pond skating. I planned an adventure to introduce them to "real" ice but they weren't impressed and we had to continue with those brutal early morning sessions at the ice rink - my own warped version of "what I did for love." Today's recipe for banana fritters is simple, but there are some tricks needed to produce a tasty and non-gummy treat. The bananas must be "nasty" - really ripe, blackened fruit. All ingredients should be at room temperature. The temperature of the oil must remain a constant 350 degrees F. and you must resist the temptation to make large fritters (they will burn before they're cooked through). Because there is no sugar in the batter the fritters need some sweetening. I roll the fritters in an orange sugar but cinnamon or vanilla sugar also serve the purpose. This wonderfully old-fashioned treat is best served warm with French press coffee or hot chocolate. Happy dunking!


Banana Fritters


Ingredients:
1 pound very ripe bananas, peeled and mashed
6 large eggs, lightly beaten
1/2 cup milk
3 tablespoons dark rum or 2 teaspoons vanilla extract
Grated zest of 1 lemon
1/2 teaspoon cinnamon
1 teaspoon salt
1 teaspoon active dry yeast
3 cups all-purpose flour
4 cups vegetable oil
1 cup flavored granulated sugar
Confectioners' sugar for dusting

Directions:
1) Place bananas, eggs, milk, rum, zest cinnamon and salt in a large bowl. Whisk until blended. Stir in yeast and flour. The batter should resemble egg whites beaten to soft peaks. Let sit, covered, for 30 minutes.
2) Place oil in a large, heavy saute pan or electric skillet (my choice for this recipe). Heat until oil is 350 degrees F. Using a soup spoon, drop ovals of batter into hot oil and cook, three or four at a time, until golden brown and crisp, about 3 minutes. The oil must be deep enough to allow the fritters to float or they will brown too quickly and be gummy in the center. Drain. Roll in flavored granulated sugar. Repeat until batter is gone. Arrange on a serving plate. Sprinkle lightly with confectioners' sugar and serve warm. Yield: 24 fritters.

Orange Sugar: Combine 3 tablespoons orange zest with 1 cup sugar. Rub peel into sugar. Spread on a baking sheet and allow to dry for 1 hour. Transfer to an airtight container. Store in refrigerator.

This recipe is being sent to Yeast Spotting, an event sponsored by Susan at Wild Yeast

Tuesday, January 6, 2009

Thai Corn Fritters

Photobucket


Several years ago I brought a batch of corn fritters to a potluck supper and there met a woman who was most curious as to how they were made. As I reheated them she jotted down the recipe and asked me to give it a more interesting name. Without too much thought I blurted out, "Asian Hush Puppies." Six months later I found the recipe bearing its new name and lacking mine in one of our smaller local newspapers. I also had the bad luck of hearing a guest, obviously delighted to see the fritters, say, "I love Dimitra's hush puppies." That started me to thinking. When is a recipe really your own? They say that there are five basic plot lines around which all stories develop. Are there a hundred source recipes that are parent to all others? How often do we see Ina doing Julia doing Larousse? Is there anyone who doesn't have a recipe for brownies or lemon bars they swear to be their own? You have to smile, but keep in mind the recipe police take this business very seriously. There are rules. One prestigious competition recently released rules so complicated you'll need a PhD just to sort them out. I'm going to enter out of sheer orneriness. The basic rule of thumb for originality is at least four changes to a "mother" recipe. It's actually hard to plagiarize a recipe. Ingredient lists are not subject to copyright but accompanying directions or descriptions can be. The very clever can claim loads of recipes as their own. Are there food lawyers to assist the food police? My corn fritters illustrate a problem not easily solved. They were probably the creation of a frugal pan ra ya (wife) and every Thai household had its own version of corn fritters. I suspect the French codified the recipe and travelers and soldiers carried their version of it home. I had them in a restaurant and this is "my" version of Thai Corn Fritters a.k.a. Asian Hush Puppies. I love to make them with fresh corn but thawed, frozen corn is an acceptable substitute. Rice flour binds the ingredients and helps them brown, but all-purpose flour can be substituted. Pimento is not a Thai ingredient; it's used here to provide a punch of color and it may be omitted. The fritters in the photograph are not fully cooked; one side was only lightly browned so you could see the "innards." These are an easy, fast and inexpensive treat.


Thai Corn Fritters

Ingredients:
3 cups fresh or frozen, thawed corn
1 teaspoon minced garlic
1 small bunch chopped cilantro
1 finely chopped scallion
1/4 teaspoon red pepper flakes
1 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1/4 cup chopped, drained pimento (optional)
1 tablespoon soy sauce
3/4 cup rice or all-purpose flour
2 eggs lightly beaten
4 tablespoons water
Vegetable oil for frying
Sweet chili sauce (i.e. Mae Ploy) for dipping

Diections:
1) Place corn, garlic, cilantro, scallion, red pepper flakes, salt, pepper, pimento, soy sauce, flour, eggs and water in a large bowl. Mix well. The mixture should be able to hold its shape with out being stiff. Add more flour if needed.
2) Cover bottom of a large skillet with oil. Place on a burner over medium-high heat and cook until it shimmers. Drop 1/4 cup mounds of batter into oil and round with a spoon. Cook until a very light golden brown, about 2 minutes per side. Drain on paper towels. Serve hot with sweet chili sauce. Yield: 12 fritters.

Monday, January 5, 2009

Pan-Seared Filet Mignon, Jus Lié, Wine Sauce and Shrooms



I'm not an extravagant gal. My favorite cut of beef is a flat iron steak, but occasionally I'll put on the dog, flirt shamelessly with the butcher and come home with tenderloin so gorgeous that the mere idea of what's to come makes my mouth water. Year ago I learned a technique that guarantees perfectly cooked filets. It starts, of course, with good beef and, if you can afford it, grass fed beef is the way to go. I have the butcher take a center cut filet and slice it into steaks that are 1-1/2 inches thick. Once home, the beef is refrigerated, sans wrapping, for several hours on a rack in order to dry its surfaces. About an hour before cooking take the filets from the refrigerator and allow them to come to room temperature. About 30 minutes prior to cooking, select 2 heavy skillets large enough to hold the beef, adjust an oven rack to the lower-middle position, place one skillet on the rack and preheat the oven to 450 degrees F. My skillets are cast iron - doesn't get much heavier than that. You'll need a 10-inch pan to make four filets and a 12-inch pan for six. I use twine to loosely tie the steaks to a fairly uniform size and shape. Place the second skillet on a burner over high heat. Meanwhile rub each filet with olive oil, 1/2 teaspoon per side, and sprinkle liberally with coarse salt and pepper. When the skillet is smoking hot add the steaks and cook, without moving, for 3 minutes. Turn and cook, again without moving, for another 3 minutes. Transfer steaks to the pan in the oven to finish cooking: 2 to 4 minutes for very rare; 4 to 6 minutes for rare; 6 to 8 minutes for medium-rare and 8 to 10 minutes for medium. If you are working with a non-professional oven use the higher time limit suggested for each category. Keeping in mind how hot the handle is going to be, remove the skillet from the oven and transfer steaks to a serving platter. Remove twine. Tent with foil and allow to rest for 10 minutes before serving. If you like, the skillet in which the steaks were seared can be used to make a lovely sauce. I'm including a recipe for a jus lie and a quick wine sauce in case you need one or the other. Michael Chiarello has a treasure of a recipe for sauteed mushrooms that is a marvelous accompaniment to the filets and I'm passing that on to you as well. Enjoy - tomorrow we die!


Pan-Seared Filet Mignon

Ingredients:
4 center-cut filets mignon, 1-1/2 inches thick
4 teaspoons olive oil
Coarse salt and pepper

Directions:
1) Half an hour before cooking, adjust a rack to lower third of oven. Place a heavy skillet on rack and preheat oven to 450 degrees. Tie filets into uniform shapes. Set aside.
2) Place another heavy skillet, stovetop, on burner over high heat until it is smoking.
3) Meanwhile, rub each side of steaks with 1/2 teaspoon olive oil and sprinkle very liberally with coarse salt and pepper. Press seasonings into surface of meat.
4) Place steaks in skillet and cook without moving for 3 minutes per side. Use tongs to transfer steaks to skillet in the oven. Roast 2 to 4 minutes for very rare (cold center), 4 to 6 minutes for rare, 6 to 8 minutes for medium-rare, or 8 to 10 minutes for medium. Transfer steaks to a serving platter, tent with foil and let rest for 10 minutes before serving. Yield: 4 steaks.

Jus Lié

Ingredients:
4 cups low-sodium beef stock, divided use
5 teaspoons cornstarch
Salt and pepper to taste

Directions:
1) Bring 3-1/2 cups of stock to a boil.
2) Mix cornstarch with reserved 1/2 cup stock. Whisk into simmering stock and cook until the mixture thickens and is clear. Adjust seasoning to taste.

Red Wine Sauce

Ingredients:
3 tablespoons cubed butter, divided use
1/4 cup finely chopped shallots or scallions
1/2 cup full-bodied red wine
1 cup jus lie or canned beef consomme
1 teaspoon fresh chopped rosemary or 1/8 teaspoon dried
1 teaspoon fresh chopped thyme or 1/8 teaspoon dried
1 tablespoon tomato paste
1/2 teaspoon sugar

Salt and pepper to taste

Directions:
1) Using the skillet in which steaks were seared, melt 1 tablespoon butter over medium-low heat. Add shallots and cook until translucent, about 3 minutes.
2) Add wine, raise heat and bring to a boil, scraping fond from bottom of pan. Reduce until almost gone; add stock, herbs, tomato paste and sugar. Bring to a boil and simmer until sauce coats a spoon. Remove from heat; whisk in reserved 2 tablespoons of butter and stir until sauce thickens and is glossy. Adjust seasoning to taste with salt and pepper.

Michael Chiarello's Button Mushrooms

Ingredients:
6 tablespoons extra-virgin olive oil
1 1/2 pounds whole small button mushrooms, wiped clean
3 tablespoons butter
Gray sea salt (kosher salt may be substituted)
1 tablespoon minced garlic
1 1/2 teaspoons fresh thyme leaves, chopped
2 tablespoons lemon juice
1/2 cup white wine
1 tablespoon chopped parsley leaves

Directions:
1) In a large skillet, heat oil over high heat. Add mushrooms. Do not move mushrooms until they have caramelized on bottom (mushrooms will release liquid if moved and we don't want that to happen). When bottoms are caramelized, toss them and continue to cook for about 5 minutes.
2) Add the butter. Cook and toss for 5 minutes, until beautifully browned. Season with salt and add garlic. Saute another 2 minutes, and add thyme, lemon juice, and white wine. When liquid is evaporated add parsley and toss to distribute. Serve hot. Yield: 4 servings.

Friday, January 2, 2009

Quick Fix Chicken Paprikash

Photobucket

My refrigerator is packed to the rafters with leftovers. It's time for a salvage operation and until it's over no morsel is safe from the deft hands and sharp eyes of a woman on a mission. Once in, I found the remains of a chicken and peppers from a vegetable platter - in my world those are the components for a quick and easy Hungarian meal that is drop dead delicious and on the table in 30 minutes. This is an amazing recipe. When you read it there seems to be nothing to commend it, but once you try it you'll be hooked. I've called this Chicken Paprikash because it's made with sour cream and sour cream is what separates paprikash from it's cousin goulash. For best flavor you'll need both Hungarian sweet and hot paprika. You can, of course, cut back on the amount of butter and the type of sour cream you use in the dish, but there are so few ingredients it's beat to stick to the recipe as it's written. One other caution - don't let this sit around. The noodles will begin to soak up the sauce and the dish will be dry. I really hope you'll try this one. It's really tasty for something so easy to do. I make this a couple of times a year.


Chicken Paprikash

Ingredients:
1/4 cup butter
1 cup chopped onion
1/2 cup diced red bell pepper
1 can (10.5-oz.) condensed chicken broth, undiluted
1 tablespoon Hungarian sweet paprika
1 teaspoon Hungarian hot paprika
1/2 teaspoon kosher salt
1 cup sour cream
1 tablespoon all-purpose flour
3 cups cubed cooked chicken
2 to 3 cups hot cooked egg noodles

Directions:
1) Melt the butter in a large skillet. Add onion and saute until tender and lightly brown, about 5 minutes. Add red pepper and cook until tender, about 3 to 4 minutes longer. Stir in chicken broth and bring to a boil. Stir in sweet paprika, hot paprika and salt. Stir flour into sour cream and whisk into sauce until smooth; bring to a simmer. Taste and adjust seasoning if necessary.
2) Fold in chicken and noodles. Cook, stirring, over medium heat to warm chicken and noodles, about 3 minutes. Serve hot. Yield: 4 servings.

I'm sending this recipe to Presto Pasta Nights sponsored by Ruth at Once Upon a Feast.

This recipe is adapted from one developed by Linda Faus for FOODday at OregonLive.

Thursday, January 1, 2009

My Family

My Daughters: Lara and Melissa















The Grandsons: Zach, Drew and Joshua

Persian Meatballs with Yogurt Sauce

Photobucket

I love the beginning of a new year. The slate is wiped clean and the days that lie ahead are mine to savour, squander or share as I see fit. I began the new year in front of the fire reading Tillie Olsen's Tell Me A Riddle. She passed two years ago this day and it seems a fitting way to honor the power of her voice and the words she's left behind. I've read this story so often that whole portions of it have been committed to memory. I've learned that when you love a book, it loves you back. So, tears and all, it was a lovely way to start the day. I've made no resolutions but I have renewed my goal to learn one new thing each day. I've also renewed my commitment to ideas passed on to me by two outstanding women. Forty years ago, while hiking in the Canadian Rockies, Bob and I met a family who hiked with us into the Valley of the Ten Peaks. The family was led by the grandmother who was familiar with the trail. As we walked she shared her secret for aging well. It had nothing to do with diet or beauty aids. It was an intent to go through life with at least two friends - one ten years younger and the other ten years older than herself. The goal was to learn from both and keep rooted in the past, present and future. My other inspiration was a seventy-something hiker, this one with a cane, who fought age with movement and resisted the lure of a rocking chair. It took some time but she reached her goal. Persistence pays! On this first day of the new year, I won't speak to you of pan de muertos or hiker's gorp, but in keeping with the theme of renewal I do have a new, more festive recipe to share. I think you'll like this version of an old Jeff Smith recipe. I sampled the meatballs last night, so I have no hesitation in recommending them to you. I'm going to serve ours in pita pockets, but if you want something more substantial rice pilaf would be lovely. Happy New Year to you all. This year will be unlike any other in our country's history - a special inauguration day is coming. We've waited such a long time for this. God bless us and the country we love. Let's hope it is a good year. It will certainly be one of change, challenge and opportunity.


Persian Meatballs with Yogurt Sauce

Ingredients:
3/4 cup fine ground bulgur wheat
2 cups boiling water
2 pounds lean ground lamb
1/2 cup fonely chopped yellow onion
1/2 cup very coarsely chopped pine nuts
3 tablespoons olive oil
2 large eggs, lightly beaten
1 teaspoon ground coriander
2 teaspoons ground cumin
1/4 teaspoon ground cinnamon
3 tablespoons fresh lemon juice
2 tablespoons finely chopped fresh dill
2 tablespoons finely chopped fresh mint
1/2 teaspoons salt
1/4 teaspoon freshly cracked pepper
Sauce:
2 tablespoons olive oil
1 medium onion, peeled and chopped
2 cups plain Greek yogurt
2 tablespoons cornstarch
1 tablespoon cold water

Directions:
1) Preheat oven to 375 degrees F.
2) Place bulgur in a small bowl. Cover with boiling water. Soak for 30 minutes. Drain well.
3) Combine ground bulgur, lamb, onions, pine nuts, olive oil, eggs, coriander, cumin, cinnamon, lemon juice, dill, mint, salt and pepper in a large bowl. Mix well.
4) Form into 1-1/2 inch balls and place on a lightly greased baking sheet. Bake 20 minutes, or until just cooked through.
5) Meanwhile, heat olive oil in a medium frying pan. Add onion and saute until tender but not brown.
6) Heat yogurt in a small saucepan to a gentle simmer. Mix cornstarch with water; add to yogurt, stirring until smooth and thickened. Add onions and salt and pepper to taste. Remove from heat. Keep warm.
7) To serve, place meatballs on a large platter. Drizzle with yogurt sauce. Yield: 6 servings.