Hong Kong-Style Broccoli

From the kitchen of One Perfect Bite...I suspect only Bob is more grateful than you to see I've come to the end of the broccoli trilogy. My final effort is patterned after a dish we had in Hong Kong several years ago. Before I get too far into the recipe, I want you to know that Hong Kong is an extremely cosmopolitan city where you can get any type of food you crave, including pizza and paella. That something is called Hong Kong-style really doesn't mean too much and, if you are interested, information about all eight of the regional cuisines of China can be found here. Samples of all those cuisines can be found in Hong Kong. Generally speaking, Hong Kong-style refers to any dish that is stir-fried and mildly spiced, much like Cantonese food here in the U.S. This is a quick and easy way to prepare broccoli. It is also delicious and works well as a side for non-Chinese meals. If you are looking a new way to prepare broccoli, I think you love the crispness, color and taste of this one. Here's the recipe.

Hong Kong-Style Broccoli...from the kitchen of One Perfect Bite

Ingredients:
Sauce
1/4 cup water
2 tablespoons oyster sauce
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons cornstarch
Broccoli
2 tablespoons vegetable oil for stir-frying
1 clove garlic, very finely chopped
2 quarter-sized pieces of ginger, very finely chopped
1 pound broccoli florettes
2 teaspoons sugar
Salt to taste
1/4 cup water

Directions:
1) To prepare sauce: Combine water, oyster sauce, wine and cornstarch in a small bowl. Mix well. Set aside.
2) To prepare broccoli: Heat wok or large frying pan. Add oil and heat until it shimmers. Add garlic and ginger and stir-fry until fragrant, about 30 seconds. Add broccoli and stir fry until bright green. Add sugar and salt. Pour in water, cover pan, and cook for about 2 minutes. Make a well in center of pan and pour in sauce. Stir until thickened. Toss broccoli in sauce. Transfer to a serving bowl. Serve hot. Yield: 4 servings.

You might also enjoy these recipes:
Roasted Broccoli Rabe with Garlic - Gina's Skinny Recipes
Broccoli Cheese Souffle - Tasty Eats at Home
Broccoli and Rice Casserole - Deep South Dish
Chicken Divan - Annie Bakes
Broccoli, Dried Cranberry and Smokey Bacon Salad - La Bella Vita
Grilled Broccoli - Elana's Pantry

Soupe Au Pistou

From the kitchen of One Perfect Bite...This is, of course, Julia Child's classic version of the simple, but fragrant Provencal vegetable soup. The soup is a summer favorite in the Mediterranean. It's then that herbs and sundry beans come to market and hawkers push their bounty shouting, "Mesdames, faites le bon piste, faites le pistou!" I'm not much for summer soup, so it's fortunate that the vegetables used to make this span the seasons. What sets this soup apart from others of its ilk, is the freshness of its vegetables and the use of pistou, a sauce made with garlic, basil, tomato and cheese. This is one the first recipes I made as I worked my way through the first volume of Julia's Mastering the Art of French Cooking. It is foolproof, and the only thing that can be done to spoil it, is to overcook the vegetables thrown into the pot. If you love peasant food, this soup is one you'll find hard to resist. You'll never forget its unique aroma, and its color, taste and texture will allow your imagination to run wild. With any luck, you'll find yourself sitting at a scrubbed, worn table in a farmhouse kitchen enjoying the bounty of your French host's garden. The fantasy would be perfect if Julia were also there to entertain. Here's her recipe, in case you missed it first time around.

Soupe Au Pistou...from the kitchen of One Perfect Bite, courtesy of Julia Child

Ingredients:
Soup
3 quarts water
2 cups diced waxy potatoes
2 cups diced carrots
2 cups diced onion or white of leek
1 tablespoon salt
2 cups canned white navy or kidney beans, drained
1/3 cup broken spaghetti
1 slice stale white bread, crumbled
2 cups fresh green beans, trimmed and cut into 1-inch lengths
1/4 teaspoon freshly ground black pepper
Optional : pinch of saffron
Pistou
4 cloves crushed garlic
4 tablespoons tomato paste
1/4 cup chopped fresh basil
1/2 cup grated Parmesan cheese
1/4 to 1/2 cup fruity olive oil

Directions:
1) To make soup: Bring water, potatoes, carrots and onions or leeks, and salt to a boil in a 6-quart soup pot. Reduce heat and simmer uncovered for 40 minutes. Adjust salt and pepper to taste. About 20 minutes before serving add white beans, broken spaghetti, bread, pepper and saffron to the soup and simmer for 10 minutes. Add the green beans and simmer 5 to 10 minutes more, until they are cooked through but still crunchy. Again adjust salt and pepper to taste.
2 ) To make pistou: While the soup is simmering, place the garlic, tomato puree or paste, basil and cheese in a soup tureen or another pot. Pound to a paste with a wooden spoon, then beat in olive oil, drop by drop.
3) To finish and serve: Whisk a cup of hot soup into tureen containing pistou. When smooth add rest of soup and stir well to combine. Serve hot with French bread or croutons. Yield: 6 to 8 servings.

You might also like these recipes:
Root Vegetable Soup with Honey and Sage - The English Kitchen
Quick Tortilla Chicken and Vegetable Soup - 101 Cooking for Two
Vegetable Bean Soup - The Bake-Off Flunkie
Vegetable Beef Soup - Never Enough Thyme
Healthy Tomato and Vegetable Soup - Taste
Late Summer Vegetable Soup with Basil Pesto - Food Blogga
Roasted Vegetable Soup - In Danny's Kitchen
Minestrone for All Seasons - Italian Food Forever
Vegetable Soup - Niya's Kitchen

Kinpira Gobo - Japanese Burdock

From the kitchen of One Perfect Bite...I stumbled on burdock quite by accident. While looking for celeriac in the produce section of my market, I found a stash of dirt encrusted roots that were about 18 inches long. I was intrigued enough to do some research, and learned that what had aroused my curiosity was actually the edible taproot of a plant belonging to the thistle family. While I had never seen it before, the root, called burdock, is popular throughout Asia, where it is still eaten and also used for medicinal purposes. Armed with that basic information, I went ahead and did an extensive search for ways in which to cook it. Strangely, there were few to be found and I found myself dealing with multiple occurrences of the same recipe. I really wanted to try this, but I wanted to get it right first time at bat. The roots were $9 a pound and that didn't leave much room for experimentation. A larger concern was how few of the roots the store actually had in stock. I went back and bought a pound which effectively delpleated their supply. Once home, I decided to use the recipe supplied by a group of expats living in Japan. They have a wonderful site called Tokyo Work Life where, among other things, they maintain a collection of Japanese recipes which you can find here. Their recipe differed from the others in that they used a hot dried chili, rather than miso, to flavor the dish that is called kinpira gobo. Their version of gobo is also cooked in dark sesame oil, rather than being sprinkled with sesame seeds before serving. The first task was to clean and peel the roots. A good scrub with a vegetable brush took care of the encrusted dirt and I used the dull edge of a knife to peel the burdock. A peeler would have removed too much of the flesh. I did cheat a bit with the next step. The recipe called for cutting the roots into a very thin julienne. I used a julienne peeler to do this, so I ended up with lovely, but long, strips of burdock that would be difficult to eat with chopsticks. In a perfect world, the strips would have been cut to a uniform julienne about 2 inches long and 1/16 of an inch wide. I quickly learned that the strips need to go into cold water once they're cut to prevent them from turning black. Soaking in water helps to remove the minerals that cause oxidation to occur. I let mine sit for about 30 minutes in several changes of water. Burdock has a deep earthy flavor, like that of wild mushrooms, but it has a very fibrous texture that can be stringy if you don't cook it correctly or long enough. "Kinpira" describes a dish that is both sauteed and braised. The dual process produces a vegetable that is slightly fibrous and crunchy rather than tough. In Japan this is served as an accompaniment to a main course and rice. It is surprisingly pleasant. If you like to experiment and are in the market for something different, be fearless and give this a try. Here's the recipe.

Kinpira Gobo...from the kitchen of One Perfect Bite, inspired by Tokyo Work Life

Ingredients:
1 pound burdock root, peeled and julienned
1 large carrot, peeled and julienned
1/8 teaspoon red pepper flakes
1 tablespoon dark sesame oil
1-1/2 tablespoons tamari or soy sauce
1-1/2 tablespoons mirin( rice wine)
Vegetable oil
Salt and pepper

Directions:
1) Peel and julienne burdock and carrot into 2-inch matchsticks. Soak in several changes of water for 30 minutes to remove excess minerals that would could cause oxidation. Drain well.
2) Heat pan or wok until hot. Add sesame oil, 1 tablespoon vegetable oil and pepper flakes to pan. Add drained burdock and carrots to pan and saute/stir-fry for about 6 minutes stirring constantly. Add tamari, mirin and 3 tablespoons water to pan. Toss. Lower heat and cook, covered, for 5 to 10 minutes longer depending on how crunchy you like your vegetables. Serve warm with rice: Yield: 4 servings.

You might also like these recipes:
Kinpira Gobo - No Recipes
Cooking with Gobo - Edible Earthscapes
How to Make Kinpira Gobo - Eating Japan
Kinpira - Umami: What's for Dinner?
Kinpira Gobo - mmm-yoso!!!

This recipe is being linked to Regional Recipes - Japan, sponsored by Joanne of Eats Well with Others

Zucchini Fritters

From the kitchen of One Perfect Bite...Zucchini and fruit cake have one thing in common. They both are passed around a lot. Though we don't grow zucchini, generous friends and neighbors keep our cupboards full and we never want for it. While I've lots of recipes for zucchini, I still keep my eyes open for new or different ways in which to prepare it. That's how I happened upon this fritter recipe developed by Michael Symon. Recipes for fritters abound, but his has a Greek flair that makes it especially interesting. The addition of mint and dill and a healthy portion of feta cheese set his fritters apart from others I have tried. You will love these, but if you decide to make them there is a potential problem you should be aware of.

Watery zucchini will spoil the fritters.To avoid that, I use a potato ricer to squeeze as much liquid from them as I possibly can. If the fritter mixture is too damp, the fritters will separate while being fried and leave you with a greasy mess. While these can be made ahead of time and reheated, I don't recommend doing that. My preference is to serve them freshly fried and hot. They can be served with Greek yogurt, or tzatziki if you prefer. They are a bit of work to assemble, but the fritters are delicious and worth the effort. Here's the recipe.

Zucchini Fritters...from the kitchen of One Perfect Bite inspired by Michael Symon

Ingredients:
2 pounds zucchini
1 teaspoon salt
1 tablespoon chopped mint
1-1/2 tablespoon chopped dill
1 large scallion, white and green parts sliced thinly on the bias
2 teaspoons minced garlic
Zest of one lemon
1/4 teaspoon black pepper
1 cup (4-oz.) feta cheese, roughly chopped
1 egg
3 tablespoons flour
Canola oil for frying
Optional:
Tzatziki
Greek yogurt
Fresh dill, to garnish
Additional lemon zest, to garnish

Directions:
1) Grate zucchini onto a clean kitchen towel using the large holes of a box grater. Sprinkle with salt. Set aside for 30 minutes. Wring as much liquid out of the zucchini as possible, discarding liquid. I use a potato ricer for this task.
2) In a medium bowl, combine zucchini, mint, dill, scallion, garlic, lemon zest, pepper and feta. Stir in egg and flour and mix until well combined.
3) Heat enough canola oil in a pan over medium high heat to come halfway up sides of fritters. Form fritters, using 1/4 cup measure, and place gently into hot oil. Fry, turning once, until fritters are golden brown on each side, about 4 to 6 minutes. Remove from pan and drain on paper towels for a minute. Plate and garnish with a dollop of Greek yogurt or tzatziki, fresh dill and lemon zest. Yield: 8 fritters.

You might also enjoy these recipes:
Zucchini Gratin - One Perfect Bite
Stuffed Zucchini Slices - Sugar Crafter
Zucchini Carrot Muffins - Real Mom Kitchen
Zucchini and Carrot Soup - Tobias Cooks
Zucchini-Pineapple Muffins - Kahakai Kitchen
Zucchini Pancakes - Delicious Dishings
Zucchini Bread - Fresh4Five

Corn Timbale

From the kitchen of One Perfect Bite...To market, to market to buy a fat pig, but I came home without one jiggity jig. That's not to say I came home empty handed. Corn, at twelve ears for a dollar, was an unprecedented bargain, even for markets in this area. I loaded my basket with 24 ears and hatched a plan to do some recipe testing that I've postponed for a long time now. I've been holding on to two very old recipes that I wanted to try, and corn, at that price, provided the incentive I needed to finally proceed. Both recipes are variants of corn pudding. One of them turned out to be very pedestrian and is not worth your time. The other is Julia Child's corn timbale and it is interesting only because the recipe is hers. I must admit a prejudice going into this. I have never understood why it's necessary to take a delicious vegetable and try to make something of it that it's not. Corn is a very basic thing. A timbale usually is not. A timbale is a molded dish that holds a custard that's used to bind a mixture of cheese and vegetables or meat together. A true mold has high sides and is closed at the bottom, much like a charlotte pan. The dish is baked in a hot water bath and allowed to sit briefly before unmolding. The corn timbale is a good looking dish, but it takes a lot of butter and cream to get it to the table and I'm not much into showmanship these days. I'll let you read the recipe and decide if you want to proceed with it on your own. I found it to be pleasant, but strangely bland for one of Julia's recipes. If you don't have a corn creamer, you can use the large holes of a box grater to scrape the ears and make corn milk. Here's Julia's recipe. Bon Appetit! Kinda! Sorta! Maybe!

Corn Timbale...from the kitchen of One Perfect Bite, courtesy of Julia Child

Ingredients:
3 cups corn milk (scraped from the cob with a corn creamer)
6 large eggs
3 tablespoons minced onion
1 teaspoon salt
1/4 cup chopped parsley
2/3 cup fresh breadcrumbs
2/3 cup grated swiss cheese
2/3 cup heavy cream
1/8 teaspoon cayenne pepper
1/4 teaspoon freshly-ground black pepper

Directions:
Butter an 9-cup charlotte mold or high-sided baking dish and line the bottom with a round of parchment paper. Whisk together corn, eggs, onion, salt, parsley, breadcrumbs, cheese, cream, red pepper, and black pepper. Pour into prepared charlotte mold. Set mold in a larger dish and pour boiling water around it to come two-thirds of the way up its sides. Bake at 350 degrees for 30 minutes, then turn down the oven to 325 and bake for 45 minutes. Let rest for 10 minutes, then unmold onto a serving plate. Yield: 6 to 8 servings.

You might also enjoy these recipes:
Spoon Bread with Leeks and Gruyere Cheese - One Perfect Bite
Summer Corn Pudding - Stacey Snacks
Southwestern Corn Pudding - Janet is Hungry
Baked Corn Casserole - Never Enough Thyme
Corn Spoon Bread - Deep South Dish
Classic Corn Pudding with Cheddar and Chives - The Runaway Spoon
Corn Pudding - Closet Cooking

Red Peppers Stuffed with Orzo and Feta Cheese

From the kitchen of One Perfect Bite...Our weather continues to be uncharacteristically warm and Bob has been uncharacteristically hungry. Despite the heat, he's been felling trees and that kind of work demands calories to stoke the fire. I decided to do a mini Mediterranean feast for his supper tonight. I pan grilled double cut lamb chops and served them with an Israeli salad and orzo stuffed peppers that are reminiscent of those served in the Greek isles. The peppers are lovely and add great color to the table. While they take time to cook, they are really easy to do and they are a relative bargain at this time of year. I can't help but add they would also be wonderful entree for Meatless Monday. Sweet peppers are slowly making their way to our green markets and in another month we'll be able to buy them four to the dollar. Even now they are a bargain when compared to their winter prices. I had six gorgeous bright red bell peppers that needed attention and this dish was a perfect way to enjoy their luscious summer flavor. The recipe on which the peppers are based was developed by Gordon Hamersley for Fine Cooking Magazine over a decade ago. I keep very few recipes for that length of time, so you know in my book it's a keeper. This is one of those recipes I play with. I suspect you will to. There are times I add pine nuts and sun-dried tomatoes to the mix, and others where green olives, raisins and orange zest best suit my fancy of the day. Now, I don't mean to shock you, but I've even been known to follow the recipe exactly as it's was written. If you don't have or like kale, substitute spinach or arugula. If you can't use wine, use water or vegetable stock. I use a white French vermouth to make mine, hearkening back to the days when Julia Child suggested using a good vermouth in place of a mediocre white wine for cooking. I really hope you'll try the peppers. You really can't go wrong. Here's the recipe.

Red Peppers Stuffed with Orzo and Feta Cheese...from the kitchen of One Perfect Bite inspired by Gordon Hamersley

Ingredients:
4 tablespoons olive oil, divided use
1 medium red onion, cut into large dice
2-1/2 ounces kale, washed and torn into bite-size pieces (2 cups lightly packed)
Kosher salt and freshly ground black pepper
1-2/3 cups cooked orzo, cooled (from 3/4 cup raw orzo)
Grated zest from 1/2 lemon
1 to 2 tablespoons fresh lemon juice (from about 1/2 lemon)
1/4 pound feta cheese
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
1-1/2 teaspoons chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley
8 Kalamata olives, pitted and chopped
6 medium red bell peppers
1-1/2 cups dry white wine or water

Directions:
1) Heat oven to 350 degrees F. Heat 2 tablespoons oil in a large skillet until moderately hot. Add red onion and cook over moderate heat, stirring occasionally until soft, about 5 minutes.. Add kale and cook, stirring often, until wilted and tender, about 5 to 7 minutes. Season lightly with salt and pepper. Set aside.
2) Combine onion and kale with the orzo, lemon zest, lemon juice, feta cheese, oregano, thyme, parsley, and olives in a large bowl. Toss gently until combined and season with salt and pepper.
3) Slice off top 1/2 inch of each pepper and reserve. With a paring knife, cut away ribs and discard. Turn pepper upside down and pat it to get all the seeds to fall out. Divide orzo filling among peppers. Replace top of each pepper.
4) Place peppers in a medium baking dish and sprinkle them with reserved 2 tablespoons olive oil. Season again with salt and pepper. Pour wine in pan. Bake until peppers are very tender and slightly blackened on top, about 1-1/2 hours. Yield: 6 servings.

You might also enjoy these recipes:
Stuffed Green Peppers: Healthy and Delicious - Zesty Flavors
Stuffed Peppers - I Eat Trees
Classic Stuffed Peppers - What's Cookin Chicago
Indian Stuffed Bell Peppers - Sugar Pies
Mediterranean Style Stuffed Peppers - Elle's New England Kitchen
Blast of Color Mexican Stuffed Peppers - Mother Rimmy's Cooking Light Done Right

Sugar Snap Peas with Fresh Mint Oil

From the kitchen of One Perfect Bite...This is one of my favorite summer dishes. Sugar snap peas are a cross between snow and English peas and they are one of the easiest of vegetables to prepare. They are crisp and sweet and, unlike the English pea, even the pod is edible. It is, however, advisable to remove the strings from both sides of the peas before cooking. This is done by removing the tip of the pea, pinching the string between your fingers and pulling downward towards the opposite end. I love to make this version of snap peas when I grill lamb chops. The mint oil that is made to dress the peas can also be used as a marinade for lamb chops, assuring that nothing goes to waste. This is a five ingredient recipe that is sophisticated in its simplicity. The peas can be served hot or cold. I usually make them ahead of time and serve them at room temperature. It is one less thing to worry about when trying to get dinner on the table. I must warn you that these are addicting. I have to slap my own hand when I make them. If you are looking for new ways to prepare old standby vegetables, I know you'll love this recipe. You simply can't beat fast, easy and delicious. Here's the recipe.

Sugar Snap Peas with Fresh Mint Oil...from the kitchen of One Perfect Bite, inspired by Grace Parisi

Ingredients:
2/3 cup fresh mint leaves
2/3 cup canola oil
Salt and ground pepper
1 pound sugar snap peas, strings removed
Optional: Lemon wedges and sea salt for serving

Directions:
1) Bring 2 quarts of water to a boil in a 3-quart saucepan. Add mint and blanch just until it is limp and turns bright green, about 30 seconds. Remove mint from pan with a slotted spoon. Plunge into cold water to stop cooking and set color. Drain mint, squeezing out excess liquid. Place mint in blender jar and pulse until finely chopped. With blender running, slowly add oil and blend until mint is pureed. Transfer to a bowl. Season to taste with salt and pepper. Set aside.
2) Add salt to water in which mint cooked. Bring to a boil. Blanch peas until tender and bright green, about 3 minutes. Plunge peas into a bowl of cold water to stop cooking. Drain well and pat dry with paper towels. Transfer to a bowl. Toss with 2 tablespoons mint oil. Arrange on a serving platter. Sprinkle lightly with sea salt if using. Garnish with lemon wedges. Yield: 4 servings.

You might also enjoy these recipes:
Sugar Snap Peas with Sesame - One Perfect Bite
Asian Sugar Snap Peas - For the Love of Cooking
Flavorful Sugar Snap Peas - The Baking Beauties
Snap Peas and Feta Salad Dressing - Twin Tables
Honey Butter Snap Peas - Rachael Ray Show

Gobi Manchurian - Indo-Chinese Fritters

From the kitchen of One Perfect Bite...When I came across this dish, I knew it had to be tried and shared. This saucy cauliflower is both a curiosity and a contradiction. Kitchen lore insists the dish is an Indian adaption of an old Chinese recipe. While that makes for a wonderful story, cauliflower is rarely seen in China and until recently you'd be hard pressed to find it served in Manchuria or any other region of the country. It is, however, extremely popular in India where it is called Gobi Manchurian. Gobi is the Indian word for cauliflower and Manchurian is the name of a spicy Indian sauce that has Chinese overtones. The dish was developed in India by Chinese immigrants who adapted Indian foods to their way of cooking. In doing so, they created a new cuisine called Indo-Chinese. Interestingly, the dish is starting to work its way into China and you'll occasionally find it on Chinese menus in other countries. Gobi Manchurian is served as an appetizer or a side dish and it is prepared in a manner that is similar to making Japanese tempura. Florets of cauliflower are dipped into a savory batter and then quickly deep fried. Once drained, they are coated with a nicely spicy tomato sauce and warmed through for serving. This dish was an enormous hit with my family and friends, and when served hot it is absolutely delicious. It does not hold well, so be prepared to move and get it to the table as soon as it is sauced. The sauce I use is quite mild, so, if you need more heat, add it to taste. You'll love this one. Here's the recipe.

Gobi Manchurian...from the kitchen of One Perfect Bite

Ingredients:
1 large head of cauliflower, trimmed and broken into about 20 large florets
Batter
1/3 cup cornstarch
2/3 cup all-purpose flower
1/2 to 3/4 cups water
2 teaspoons fresh ground black pepper
Salt to taste
Sauce
½ cup chopped spring onions
1 tablespoon finely chopped garlic
1 tablespoon finely chopped green chillies
1 tablespoon finely chopped ginger
1 tablespoon cornstarch
1 cup water, divided use
1 tablespoon soy sauce
1 tablespoon tomato ketchup
1 tablespoon vegetable oil
Salt to taste

Directions:
1) To make batter and fry: Heat enough oil to deep fry in a wok or deep fryer. While oil heats, combine cornstarch, flowe, salt and pepper in a small bowl. Add enough water to form a pancake-like batter. Dip cauliflower florets into mixture to coat with batter. Add a few florets at a time to hot oil and fry until golden brown. Remove from oil and drain on paper towel. Continue until all florets are fried.
2) To make sauce: Mix cornstarch with 1/4 cup water. Stir in soy sauce, ketchup and salt. Set aside. Heat oil in a large skillet. Add garlic, ginger, green chillies and spring onions. Stir fry for about 1 minute to soften. Add cornstarch mixture and remaining , remaing 3/4 cup water and cook until thickened. Remove pan from heat.
3) To serve: Place fried cauliflower into sauce and stir-fry over high heat to warm and coat florets. Garnish, if desired, with cilantro sprigs or scallions. Serve hot. Yield: 4 servings.

You might also enjoy these recipes:
Spring Vegetable Ragout - One Perfect Bite
Creamed Shanghai Bok Choy - One Perfect Bite
Asian Bean Spout Salad - One Perfect Bite
Sugar Snap Peas with Sesame - One Perfect Bite
Gobi Manchurian - Appetite for China
The Great Chinese Recipes Gobi Manchurian - ArticlesBase

Southwestern-Style Potatoes Roasted with Peppers and Herbs

From the kitchen of One Perfect Bite...If you like roast potatoes, chances are you'll love this version which has a slightly Southwestern twist. The potatoes are topped with a medley of herbs and absorb additional flavor from three types of fresh peppers that roast along side them. There are a couple of tricks to making this dish work, but I assure you they are simple. To prevent the peppers and onions from releasing juices that would braise, rather than roast, the potatoes, hot becomes the operative word. The oven must be hot and the pan on which the vegetables roast must be hot enough to sizzle when the vegetables are dumped onto it. To assure a hot pan, place it in the oven as it preheats. Spray it with a nonstick vegetable spray or olive oil just before you place vegetables in it. Resist the temptation to oil the pan while it preheats. You'll end up with enough smoke to set off your alarms. This lesson comes from the been there, done that school of life which I've completed with high honors. These potatoes are a wonderful accompaniment to steaks and roasts and can make a plain meal sparkle with flavor. If I can get you to make them, I know they'll become a favorite of yours as well. While I make this with baby Yukon Gold, any small potato, including fingerlings, can be used with similar result. Leftovers can be warmed the following day and served with poached or fried eggs for a quick and easy feast. Here's the recipe for roast potatoes made new again.

Southwestern-Style Potatoes Roasted with Peppers and Herbs...from the kitchen of One Perfect Bite

Ingredients:
2-1/2 to 3 pounds small new potatoes, cut in half lengthwise
1 large red bell pepper, cut in 1/2-inch dice
1 large poblano pepper, cut in 1/2-inch dice
1 large jalapeno pepper, stemmed, seeded and cut in very thin crosswise slices
1 large sweet onion cut into 1/2-inch chunks
2 teaspoons dried basil
1 teaspoon dried thyme
1 teaspoon sweet smoked Spanish paprika (pimenton)
1 heaping teaspoon kosher salt
1/2 teaspoon coarsely cracked black pepper
1/4 cup extra virgin olive oil
1 tablespoon Worcestershire sauce
Juice of 1 large lemon

Directions:
1) Place a large baking sheet into oven. Preheat the oven to 425 degrees F.
2) Place potatoes, red pepper, poblano pepper, jalapeno pepper, sweet onion, basil, thyme, paprika, salt, pepper, olive oil, Worcestershire sauce and lemon juice in a large bowl and toss well to coat all ingredients. Quickly spray hot pan with nonstick spray. Dump potato mixture in a single layer onto pan. Return to oven.
3) Bake, turning mixture every 15 minutes, until potatoes are soft and brown, about 50 minutes. Yield 6 to 8 servings.

You might also enjoy these recipes:
Savory Roasted Potatoes for a Crowd - One Perfect Bite
Mustard Glazed Potatoes - One Perfect Bite
Caramelized Potatoes (Brunede Kartofler )- One Perfect Bite

Carrot Timbales

From the kitchen of One Perfect Bite...When Julia Child first captured the culinary airways she taught her viewers how to make timbales of spinach and mushrooms. The timbales were delicious and easy to make, and that first venture led many of us to explore other varieties. Timbales became popular at dinner parties and holiday celebrations. Then food styles changed and they seemed to disappear from the culinary scene. While there are many types, the most common timbale is a savory custard or pudding that is baked in a drum shaped mold. It is heartier than a souffle and has the consistency of a rich pudding. I use to make them on a regular basis. Now before you start to roll your eyes and think I'm putting on airs, I must quickly add that I had a sick child who didn't eat a lot and need to be coaxed - bribed - to eat. There was a period when the only thing she would touch was pudding. I very quickly learned how to make egg-enriched vegetables look like pudding. This recipe survived that era and I still serve these timbales for an occasional guest dinner. Their great advantage is that they can be made ahead of time, unmolded and reheated before serving. A true timbale uses copious quantities of heavy cream and is usually served with an additional dollop of sauce. This recipe has been pared way back and uses buttermilk or yogurt in place of cream and is served without an additional sauce. These are lovely with roast pork or ham and are as easy to assemble as the parent recipe from which they sprung. I no longer have timbale molds, so I use my popover pans to achieve a drum-like shape. If you have neither, feel free to use custard cups. Here's the recipe for a pretty dish that is simple to make but worthy of your guests.

Carrot Timbales...from the kitchen of One Perfect Bite with inspiration provided by the Vegetable Gardene

Ingredients:
1-1/4 pounds carrots, peeled and thinly sliced
3 tablespoons vegetable oil or butter
3 eggs
1/4 teaspoon salt
1/2 teaspoon sweet paprika
Pinch of nutmeg
1/3 cup buttermilk or plain yogurt
Parsley or scallion for garnish

Directions:
1) Heat oil or butter in a heavy saucepan. When oil shimmers or butter has melted, add carrots and toss to coat. Cook, covered, over medium heat until tender, about 30 to 40 minutes. Cool for 5 minutes.
2) Preheat oven to 325 degrees F. Lightly grease or spray four (6-oz.) molds. Set aside.
3) Scrape carrots into bowl of food processor. Add eggs, salt, paprika, nutmeg and yogurt. Puree for 1 minute or until mixture is perfectly smooth. Spoon carrot purée into molds until they are 7/8th full. Place timbales into a roasting pan. Bring a kettle of water to a boil. Pour water into roasting pan until it comes 2/3 of the way up the sides of molds. Bake in hot water bath for 30 to 35 minutes. Unmold gently by running a knife around sides of timbales. Serve warm or slightly chilled. Yield: 4 servings.

You might also enjoy these recipes:
Moroccan Carrots - One Perfect Bite
Braised Carrots and Shallots - One Perfect Bite
Herb Roasted Carrots - One Perfect Bite

Moroccan Carrots

From the kitchen One Perfect Bite...As babies, my children ate orange vegetables with such abandon that they occasionally radiated a jaundiced glow. We didn't have that problem as they became older. The carrots and sweet potatoes they loved as infants became a hard-sell at the dinner table. I couldn't understand it. I happen to love carrots, but then I'm also a beet lover, so, I'm probably a poor barometer of public taste and vegetable consumption. I set out to find or create recipes for vegetables that were so appealing that they couldn't be refused. I found today's recipe, which comes from New York Magazine, while on a quest to add color to our Easter table. I traditionally make lamb on Easter Sunday. While working through the various options at my disposal, I decided to give this recipe a try. I'm so glad I did. These carrots are flavored with the spices of Morocco, and they pair wonderfully well with lamb or any plain roasted meat. The carrots, which are very easy to prepare, should be refrigerated for at least 8 hours, but be sure to serve them at room temperature.

Moroccan Carrots...from the kitchen of One Perfect Bite, courtesy of Chef Einat Admony

Ingredients:
2 pounds carrots, peeled
3 tablespoons olive oil, plus more for sautéing
1-1/2 teaspoons cumin
1-1/2 teaspoons paprika
1-1/2 teaspoons salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
3 cloves garlic, thinly sliced pinch of cayenne pepper
3 tablespoons white wine or champagne vinegar

Directions:
1) Place carrots in a large pot of cold water and bring to a boil, cooking until slightly tender but not overdone, approximately 15 minutes depending on size of carrots. Drain and place carrots in cold water until cool. Slice diagonally into 1/4-inch thick rounds.
2) In a large skillet, sauté carrot slices in olive oil until slightly brown, cooking them in small batches if your pan becomes crowded.
3) Place carrots in a bowl, add olive oil and remaining ingredients, and mix well. For best results, refrigerate overnight and serve at room temperature. Yield: 5 servings.

You might also enjoy these recipes:

Herb Roasted Carrots - One Perfect Bite
Braised Carrots and Shallots - One Perfect Bite
Creamy Carrot Soup - One Perfect Bite

Sugar Snap Peas with Sesame

From the kitchen of One Perfect Bite...These snap peas have become a feature of our dinner table. I also keep a supply of them in the refrigerator for between meal snacks. They're simple to prepare and once you try them I suspect you'll discover they're like peanuts or martinis in that "one's not enough, but two is too many". When I first made these, I'd stir-fry them. That's still a viable option, but these days I use the microwave to get the peas to that perfect degree of crisp-tender, while using far less oil. Unless you are working with small peas straight from the garden, it's important to trim the peas. To prepare snap peas for eating, grasp the stem end and pull it down with one of the plump sides facing you; if the peas are very fresh, this will remove the strings on both the inner and outer curves in one movement. Sometimes it is necessary to remove the strings separately: pull the blossom end toward the inner curve, and pull the stem end toward the outer. A bit of an inconvenience but well worth the effort. Toasted (dark) sesame oil and light or dark sesame seeds are the only other ingredients you actually need. A last minute sprinkle with coarse sea salt is nice but not necessary. While this is more procedure than recipe, proper quantities make this tastier and easier to do, so I'm presenting this in recipe format. Here it is.

Sugar Snap Peas with Sesame...from the kitchen of One Perfect Bite

Ingredients:
1 pound sugar snap peas, trimmed
2 to 3 teaspoons dark sesame oil
1 tablespoon light or dark sesame seeds
Optional: coarse sea salt

Directions:
1) Place peas in a large microwave pan. Toss with sesame oil. Run water over pan cover. Shake off excess. Cook, covered, on HIGH power for 3 to 5 minutes, or until peas are just crisp-tender.
2) Transfer to serving platter. Sprinkle with sesame seeds and optional sea salt. Serve hot or cold. Yield: 4 servings.

Sautéed Christmas Peppers

From the kitchen of One Perfect Bite...Several summers ago I stumbled on the solution to lack of color on my Christmas table. Double cut lamb chops were sizzling on the grill when I realized I had a rainbow assortment of bell peppers almost past their prime. It was a now or never moment. Working on the assumption that they'd be delicious with anything coming off the grill, I grabbed an onion, some fresh herbs, my best olive oil and the dregs of some chilled red wine and commenced a kitchen experiment. It was successful enough that the effort was repeated, and, while the mixture overwhelmed poultry, it proved to be a great side with beef as well as lamb. When Christmas rolled around, I remembered the gorgeous jewel tones and decided to make this part of our holiday dinner. I've done so ever since. I've fashioned a recipe, actually a technique, for you, but I hope you loose your imagination and create a version of your own. I have been known to take shortcuts, so while I'll be scorned by real foodies, I'll tell those of you who are short of time or space that the peppers can also be cooked in a microwave oven. You get to pick as long as I can exercise plausible deniability. Here's the recipe. The cheat sheet is in red.

Sautéed Christmas Peppers...from the kitchen of One Perfect Bite

Ingredients:
2 red bell peppers
2 orange bell peppers
2 yellow bell peppers
2 green bell peppers
3 tablespoons olive oil
3 cloves coarsely minced garlic
1 medium yellow onion, peeled and sliced
1 tablespoon fresh or 1 teaspoon dried oregano
1 tablespoon fresh or 1 teaspoon dried rosemary
3 tablespoons dry red wine
Salt and freshly cracked pepper to taste
1/4 cup chopped fresh Italian parsley
Sea salt for garnish

Directions:
1) Stem, core and remove ribs from bell peppers. Cut lengthwise into 1/2-inch strips; set aside.
2) If sautéeing: Heat oil in a large frying pan or wok. Add onions and cook until s soft, about 5 minutes. Add garlic and stir until garlic is fragrant. Add bell peppers, oregano and rosemary; saute 5 minutes. Add wine and cook, covered until peppers are tender, about 5 minutes longer. Season to taste with salt and pepper. Stir in parsley. Transfer to a serving bowl. Sprinkle lightly with sea salt and serve immediately. Yield: 8 servings.
3) If microwaving: Place peppers, onions and garlic in a large microwave container. Toss with olive oil. Microwave, covered, on HIGH power for 5 minutes. Uncover and stir. Add wine and cook, covered, for another 5 minutes or until peppers are crisp tender. Remove from oven. Season to taste with salt and pepper. Stir in parsley. Transfer to a serving bowl. Sprinkle lightly with sea salt and serve immediately. Yield: 8 servings.

Braised Brussels Sprouts with Bacon and Golden Raisins

From the kitchen of One Perfect Bite...Ina Garten was the inspiration for this recipe. I came across the sprout preparation in her book "Barefoot in Paris" and have talked about making them for the past five years. Yesterday, with some urging from my husband, I made them part of out Thanksgiving meal, and, to my great surprise, they were the vegetable hit of the day. This is a straightforward recipe. I opted to cook the spouts in two stages. I assembled and browned them in the morning and braised them just before serving. It worked well; the sprouts retained their glorious color and added a vibrant green to our table. I had no pancetta in the house so I used bacon and it worked wonderfully well. I really liked this recipe. I hope you'll try it.

Braised Brussels Sprouts with Bacon and Golden Raisins...from the kitchen of One Perfect Bite, courtesy of Ina Garten

Ingredients:
2 tablespoons olive oil
6 ounces bacon or pancetta, cut in 1/4-inch dice
2 pounds Brussels sprouts, trimmed and cut in half
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup golden raisins or dried cranberries
1 (14.5-oz.) can reduced sodium chicken broth

Directions:
1) Heat olive oil in a large (12-inch) skillet. Add bacon and saute until fat is rendered and bacon is golden brown, about 5 minutes. Transfer bacon to paper toweling to drain.
2) Add Brussels sprouts, salt, and pepper to skillet and saute over medium heat for about 5 minutes, until lightly browned. Add raisins and chicken stock. Lower heat and cook uncovered, stirring occasionally, until sprouts are tender when pierced with a knife, about 15 minutes. Return bacon to pan and heat through. Adjust salt and pepper to taste. Yield: 8 servings.

This recipe is being linked to:
Designs By Gollum - Foodie Friday

Patatas Bravas - Foodie Friday

From the kitchen of One Perfect Bite...There are many versions of this classic Spanish tapa. This one comes from Valencia and it's made with olive oil and a special paste of chilies, garlic, cumin, smoked paprika and vinegar. Patatas Bravas are as popular in Spain as potato skins are here. The name means "fierce potatoes." Bravas suggests the dish is very hot and that it's macho to eat it. This is one of the tapa that I regularly prepare for our supper and because I can control the quantity being made I don't have to deal with leftovers. I also happen to love these potatoes and will make them for myself when I'm alone for dinner. When served hot and crisp from the skillet with a perfectly fried egg, there is almost nothing I'd rather have to eat. It's important to remember you can control the amount of heat in this dish. The chilies that are used in Spain are not available in my area so I worked around the problem by using cayenne pepper or red chili flakes. If you like fiery food, use one-eighth to one-half teaspoon cayenne pepper in the paste you use to coat the potatoes. The Spaniards use Choricero, Nora, and Guindilla chilies. If you can find them, by all means use them. Just remember that size is inversely proportional to the heat a chili generates. Some small chilies will send you straight to perdition. The recipe begins with potatoes that are almost tender. You can steam, microwave or boil the potatoes to get them to that point. I prefer to microwave mine on HIGH power for 10 minutes. You may peel them if you wish. I don't bother, because I think the potatoes hold up better with the skin on. They are then fried in a small amount of oil until crisp and golden. Just before serving they are tossed with the seasoning paste. While these are sometimes served at room temperature, I advise you to eat them while they're hot. Sitting around doesn't improve the taste of anything that been fried. Donuts are the only exception. I like to serve these with an aioli. These are a real taste treat. I hope you'll try them.

Patatas Bravas...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 pounds small new potatoes (I use Yukon Gold)
1/4 cup olive oil
2 cloves minced garlic
3 dried chilies, seeded and chopped or 1/8 to 1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
2 teaspoons sweet smoked paprika
2 tablespoons red wine vinegar
1 red bell pepper, seeded and thinly sliced
Coarse sea salt

Directions:
1) Scrub potatoes. Steam, boil or microwave until just tender. Cool slightly. Peel if desired. Cut small potatoes in half.
2) Heat oil in a large frying pan over medium-high heat, turning frequently until golden and crisp.
3) Meanwhile mash garlic, cayenne, cumin, paprika using back of a spoon or a mortar and pestle. Stir in vinegar. Add to potatoes with sliced bell pepper and cook, stirring, for 2 minutes longer. Sprinkle with sea salt. Serve hot with aioli. Yield: 4 servings.

This recipe is being linked to:

Designs By Gollum - Foodie Friday

Green Beans with Balsamic-Shallot Butter

Green beans are starting to wrestle for space in our teeming farmer's markets. I've just blanched 20 pounds of them for freezer storage and have held some back for tonight's dinner. I like the palate cleansing attributes of this recipe and make it several times during harvest season. It's not my favorite recipe for beans but it's perfect for summer's busy kitchen. The original recipe, which appeared in Bon Appetit magazine a decade ago, was made with dark balsamic vinegar. The beans had wonderful flavor but their color was really dreadful. I've since substituted white balsamic vinegar and am much happier with their appearance. Save for a final toss and stir-fry, done to reheat rather than cook, these beans can be made ahead of time. They are a real hostess helper. Here's the recipe.

Green Beans with Balsamic-Shallot Butter

Ingredients:
1/2 cup white balsamic vinegar
2 large shallots, finely chopped (1/2 cup chopped red onions may be substituted)
4 tablespoons (1/2 stick) butter, room temperature
Optional garnish: Coarse sea salt
2 pounds green beans, trimmed

Directions:
1) Combine vinegar and shallots in heavy small saucepan. Boil over medium heat until most vinegar is absorbed (about 1 tablespoon liquid should remain in pan), stirring frequently, about 6 minutes. Transfer mixture to small bowl; cool completely. Add butter; mix with fork until blended.
2) Cook beans in large pot of boiling salted water until crisp-tender, about 6 minutes. Drain. Refresh under cold water; drain. Pat dry with paper towels. Balsamic-shallot butter and beans can be made 1 day ahead. Cover separately; chill.
3) Combine beans and balsamic-shallot butter in large nonstick skillet. Toss over medium heat until beans are heated through, about 5 minutes. Season to taste with salt and pepper and serve. Yield: 8 servings.

Tomato Brunch Sandwich

From the kitchen of One Perfect Bite...I tried to ignore this recipe, but for reasons I don't quite understand I kept coming back to it. I finally gave it a try because I wanted something light and different for a family brunch. It garnered rave reviews, so I thought I'd share it with you. The flavors and textures come in layers here. Thick tomato slices are sandwiched together with a layer of herbed cream cheese before being covered with a crunchy crumb coating and fried in a small amount of butter. The end result is delicious. Large tomatoes, the size of small hamburger buns, are required for this dish. You can vary the herbs to suit the season or your taste. Here's the recipe.

Tomato Brunch Sandwich...from the kitchen of One Perfect Bite

Ingredients:
4 large round red tomatoes (ripe but firm)
8 ounces cream cheese, room temperature
1 teaspoon minced garlic
1/4 cup Italian parsley, finely chopped
1 tablespoon fresh basil, finely chopped
1/4 teaspoon salt
1/2 cup all-purpose flour
1 large egg beaten with 1 tablespoon water or milk
1 cup Italian bread crumbs
2 tablespoons butter
2 tablespoons olive oil

Directions:
1) Slice tomatoes into 12 half-inch slices, reserving ends for another use.
2) Place cream cheese, garlic, parsley, basil and salt in a medium bowl. Mix well.
3) Spread 6 tomato slices with 2 tablespoons cream cheese each. Top each with another slice of tomato to form a sandwich.
4) Place each sandwich in flour, then in egg wash and finally in seasoned bread crumbs.
5) Heat oil and butter together in a large saute pan set over medium heat. When butter has melted, add sandwiches and fry until both sides are golden brown and crisp, about 5 minutes per side. Serve warm. Yield: 12 sandwiches.

Recipe adapted from Cook-Off America - Volume 3

Yellow Cauliflower

From the kitchen of One Perfect Bite...Yellow cauliflower is finally available in farmer's markets in Oregon. I've been waiting a while for this variety to make an appearance. I was curious to see if there was any flavor change in the new hybrid. There is. It's milder in taste than it's parent and does not crumble as readily. I've prepared it steamed and stir fried and was very pleased with the results. It's color deepens as it cooks and it is much milder in flavor than most of the brassicas. I'll buy this whenever it's available.

I'm linking this post to Mellow Yellow Monday.