This is a surprising recipe from my friend Kelli who learned to cook this during her year living in Afghanistan. It is deceptively easy and deceptively spicy. Watch out - I bet you didn't realize black pepper could be so hot. This is also amazingly good for you, wonderfully filling and the spices make it deeply satisfying. It must be the perfect dish.
Believe it or not, I've actually made it too spicy for my taste a few times in which case I mix it with sauerkraut (right out of the can or P.O.E. from New York City if I have it) and the vinegar from the sauerkraut dampens the heat and makes a nice mix. I actually love this combination with some spicy deli mustard and a chicken sausage for lunch or dinner. Yum!
I've become partial to the curry variation which I've listed below.
---------------------------------------
Black Pepper Cabbage
1/2-1 head green cabbage roughly chopped
1 onion, sliced
2 tablespoons olive oil (or a thin spray with olive oil spray)
1- 1/2 cups water or broth
1/2-1 teaspoon turmeric
2 pinches sea salt/kosher salt
1/8 -1/4 cup freshly ground pepper
1. Spray dutch oven or braising pan with oil and heat pan over medium heat. Add onion and saute until beginning to brown.
2. Add cabbage and water or broth and bring to a boil. Cover and reduce heat and cook until cabbage is soft 20-30 minutes.
3. When cabbage is softened add turmeric, salt and pepper and stir to combine.
Serve warm.
--------------------------------------
>>Shallot-Curry Variation
1/2-1 head green cabbage thinly shredded
4-5 shallots, thinly sliced
1 heaping teaspoon good quality curry (sweet or hot)
1-1/2 cups good quality broth
2 pinches sea salt
1/8-1/4 cup freshly ground pepper
In step one, once the onions have begun to soften and brown add the curry and stir to distribute and cook until fragrant - about 1-2 minutes.
Follow step 2 and 3 the same.
---------------------------
Showing posts with label Sides. Show all posts
Showing posts with label Sides. Show all posts
Friday, June 18, 2010
Sunday, November 2, 2008
Something to Say About Lasagna
A friend of mine recently asked for my input on a lasagna she was planning to make. "Hmmmm," I thought to myself, "I don't really have much to say about lasagna." Ha! As it turned out, I had more to say than I initially thought. That is probably the truth about far too many things in life.
I started off with an innocent enough thought about sausage. In my mind I saw a rather traditional lasagna with a meaty tomato sauce and I didn't want plain ground beef in that sauce. Not even plain ground beef, browned and seasoned with salt and pepper and oregano. No, it had to be sausage. And very good sausage please. I said go to Dipasquale Sausage on Watertown Street in Nonantum (if you're outside the Boston area search out your best local sausage maker) and buy their fresh sweet Italian sausage. Remove the skins. Saute. Drain. This will be the meat for the sauce. Oh so good.
Then I started thinking about cheese. I use ricotta. Not everyone does, I know, but I do. Mixed with egg and freshly grated Pecorino Romano. You could use a freshly grated Parmigiano if you like that better, but I prefer the tangy, sharp jolt of Pecorino over the mellow roundness of Parmigiano. Call me crazy. That's okay. I can take it. Then freshly chopped flat leaf parseley. No compromises here: must be fresh.
Another key here as regards the cheese: double the recipe. Whatever the recipe calls for in terms of quantity for the cheese - double it. Otherwise you'll find yourself putting skimpy little layers in and I don't like skimpy in a lasagna.
Then my brain goes to pasta. Barilla no-boil noodles are fine, if that's the best you can manage, but fresh egg pasta sheets will revolutionize even the most traditional lasagna. My girls made a lasagna that was Prego sauce, shredded mozzerella, Trader Joe's meatballs (sliced in half) and egg pasta sheets - it was out of this world... which says a lot about the role of the noodle in this dish. One extra note here: if you are making the lasagna a day or two ahead of when it will be baked then you might want to stick with the Barilla no-boil noodles... cooked noodles can get too soft and gummy if they sit around waiting to be baked. If you are planning on assembling and baking right away - well, do the right thing and get the egg pasta.
Whole Foods carries fresh pasta sheets and Williams-Sonoma carries a dried egg noodle pasta for lasagna that requires cooking, but which makes a fine lasagna.
Then there is sauce. Time for true confessions. I use Prego (the shame! the shame!), but if you really want to ramp up your lasagna either make your own or buy a fresh sauce in the refrigerator section of the supermarket.
Don't forget the pan! You need an extra deep baking dish for this and since I don't have one, I always buy an extra deep foil pan and use that with a solid cooky sheet underneath to give it a firm base. It makes a world of difference to plenty of room to make your layers and still have enough pan to extend beyond so nothing is seeping, oozing, dripping over... you get the picture. Not pretty.
Ah, yes Lasagna. I don't really have that much to say on the subject. Do I?
I started off with an innocent enough thought about sausage. In my mind I saw a rather traditional lasagna with a meaty tomato sauce and I didn't want plain ground beef in that sauce. Not even plain ground beef, browned and seasoned with salt and pepper and oregano. No, it had to be sausage. And very good sausage please. I said go to Dipasquale Sausage on Watertown Street in Nonantum (if you're outside the Boston area search out your best local sausage maker) and buy their fresh sweet Italian sausage. Remove the skins. Saute. Drain. This will be the meat for the sauce. Oh so good.
Then I started thinking about cheese. I use ricotta. Not everyone does, I know, but I do. Mixed with egg and freshly grated Pecorino Romano. You could use a freshly grated Parmigiano if you like that better, but I prefer the tangy, sharp jolt of Pecorino over the mellow roundness of Parmigiano. Call me crazy. That's okay. I can take it. Then freshly chopped flat leaf parseley. No compromises here: must be fresh.
Another key here as regards the cheese: double the recipe. Whatever the recipe calls for in terms of quantity for the cheese - double it. Otherwise you'll find yourself putting skimpy little layers in and I don't like skimpy in a lasagna.
Then my brain goes to pasta. Barilla no-boil noodles are fine, if that's the best you can manage, but fresh egg pasta sheets will revolutionize even the most traditional lasagna. My girls made a lasagna that was Prego sauce, shredded mozzerella, Trader Joe's meatballs (sliced in half) and egg pasta sheets - it was out of this world... which says a lot about the role of the noodle in this dish. One extra note here: if you are making the lasagna a day or two ahead of when it will be baked then you might want to stick with the Barilla no-boil noodles... cooked noodles can get too soft and gummy if they sit around waiting to be baked. If you are planning on assembling and baking right away - well, do the right thing and get the egg pasta.
Whole Foods carries fresh pasta sheets and Williams-Sonoma carries a dried egg noodle pasta for lasagna that requires cooking, but which makes a fine lasagna.
Then there is sauce. Time for true confessions. I use Prego (the shame! the shame!), but if you really want to ramp up your lasagna either make your own or buy a fresh sauce in the refrigerator section of the supermarket.
Don't forget the pan! You need an extra deep baking dish for this and since I don't have one, I always buy an extra deep foil pan and use that with a solid cooky sheet underneath to give it a firm base. It makes a world of difference to plenty of room to make your layers and still have enough pan to extend beyond so nothing is seeping, oozing, dripping over... you get the picture. Not pretty.
Ah, yes Lasagna. I don't really have that much to say on the subject. Do I?
Wednesday, October 22, 2008
Couscous with Marcona Almonda
I'm on a roll with Marcona Almonds (especially the Trader Joe's version with Rosemary). I usually roast pine nuts and toss them in with my whole wheat couscous, but last night I went a little crazy and threw in these almonds instead. Excellent.
Again, this is less than a recipe, but make the couscous (regular or whole wheat) according to the directions... I use plenty of good olive oil, but cut back a smidgeon on the salt since the almonds are pretty salty...then after you've fluffed the couscous toss in the almonds (as many as you want) and stir it up. So good.
I served it up with a mound of sauteed and steamed brussel sprouts that still had a little bite to them. Healthy and delicious... what more could a body want?
(how about chocolate cake?!)
Again, this is less than a recipe, but make the couscous (regular or whole wheat) according to the directions... I use plenty of good olive oil, but cut back a smidgeon on the salt since the almonds are pretty salty...then after you've fluffed the couscous toss in the almonds (as many as you want) and stir it up. So good.
I served it up with a mound of sauteed and steamed brussel sprouts that still had a little bite to them. Healthy and delicious... what more could a body want?
(how about chocolate cake?!)
Tuesday, October 21, 2008
Chicken Salad with Marcona Almonds
This isn't what I would call a real recipe, but if you assemble these key ingredients together you'll be amazed that something so simple can be so delightful.
Trader Joe's has started carrying thick sliced roast chicken breast - exactly like what you would make at home. I do roast a chicken often - once every week or two - but I don't always have extra meat left over so it is handy to be able to pick this up all ready to go into my salad.
When I see the words "Chicken Salad" the first thought that pops into my head is mayonnaise and I'm not a big fan of mayo so I'm kind of turned off before I even got going. My preferred dressing for chicken in a salad is a balsamic vinaigrette. Make your own - it is so easy to do and, in my opinion, so much better than anything you can buy.
The Marcona Almonds from Trader Joe's really make this dish. Regular Marcona almonds are roasted in olive oil and they are rich and oily and delicious, but Trader Joe's sells theirs not merely roasted but also seasoned with coarse sea salt and rosemary which is amazing and does wonders combined with these other ingredients.
I like my vinaigrette quite acidic so I make it with equal parts oil and vinegar. Feel free to reduce the vinegar if you find it too strong for your tastes.
The combination of textures and flavors is so bright and exciting - the apple is crisp and sour/sweet, the dressing is bright and acidic, the almonds are nutty and fragrant with rosemary and the chicken gives it some meatiness and heft. Ooooh it is so good I'm going to have to go make up another batch right away.
------------------------------------------------------------------
Chicken Salad with Marcona Almonds
1/4 pound thick sliced roast chicken breast, cubed
1 Macoun apple, peeled and cubed (a fuji, or granny smith would be okay if Macoun's are not available)
a handful (or more if desired) roasted and salted Marcona Almonds with rosemary
balsamic vinaigrette to taste (see below for recipe)
Combine the first three ingredients in a bowl. Drizzle dressing over. Toss. Taste and add more dressing if desired.
Eat!
Serves 1
Sara's Easy Balsamic Vinaigrette
1 part good extra virgin olive oil
1 part balsamic vinegar
1-2 teaspoons dijon mustard
Combine all ingredients in a jar with a tight fitting screw on cap or lid (a Ball canning jar works well). Shake vigourously until ingredients are thoroughly combined.
Your dressing is ready to use.
Trader Joe's has started carrying thick sliced roast chicken breast - exactly like what you would make at home. I do roast a chicken often - once every week or two - but I don't always have extra meat left over so it is handy to be able to pick this up all ready to go into my salad.
When I see the words "Chicken Salad" the first thought that pops into my head is mayonnaise and I'm not a big fan of mayo so I'm kind of turned off before I even got going. My preferred dressing for chicken in a salad is a balsamic vinaigrette. Make your own - it is so easy to do and, in my opinion, so much better than anything you can buy.
The Marcona Almonds from Trader Joe's really make this dish. Regular Marcona almonds are roasted in olive oil and they are rich and oily and delicious, but Trader Joe's sells theirs not merely roasted but also seasoned with coarse sea salt and rosemary which is amazing and does wonders combined with these other ingredients.
I like my vinaigrette quite acidic so I make it with equal parts oil and vinegar. Feel free to reduce the vinegar if you find it too strong for your tastes.
The combination of textures and flavors is so bright and exciting - the apple is crisp and sour/sweet, the dressing is bright and acidic, the almonds are nutty and fragrant with rosemary and the chicken gives it some meatiness and heft. Ooooh it is so good I'm going to have to go make up another batch right away.
------------------------------------------------------------------
Chicken Salad with Marcona Almonds
1/4 pound thick sliced roast chicken breast, cubed
1 Macoun apple, peeled and cubed (a fuji, or granny smith would be okay if Macoun's are not available)
a handful (or more if desired) roasted and salted Marcona Almonds with rosemary
balsamic vinaigrette to taste (see below for recipe)
Combine the first three ingredients in a bowl. Drizzle dressing over. Toss. Taste and add more dressing if desired.
Eat!
Serves 1
Sara's Easy Balsamic Vinaigrette
1 part good extra virgin olive oil
1 part balsamic vinegar
1-2 teaspoons dijon mustard
Combine all ingredients in a jar with a tight fitting screw on cap or lid (a Ball canning jar works well). Shake vigourously until ingredients are thoroughly combined.
Your dressing is ready to use.
Thursday, March 6, 2008
Oven Roasted Turnip Wedges - Rutabaga Fries
I was waiting in the check-out line of my local wholesale produce store when the lady behind me said, "Excuse me. I hope you don't mind me asking, but what are you planning on doing with all those turnips?" She pointed at the pile of six large rutabagas piled high in the front of my shopping cart.
She went on to tell me that she loved turnips and usually boiled and pureed them - sometimes with the addition of carrots. When I was a kid we called the later "Carnip" and had it for Thanksgiving when we were over at our friends' house.
I was, of course, not at all offended by her curiosity, but went on (most likely on and on) about how I cut my turnips into wedges and brush them with a good olive oil, sprinkle them with a pinch of sea salt and then roast them in the oven until they are a lovely carmelized brown... and then I eat them all. I told her that they are addictive when cooked in this way and she said she was going to have to try it out.
Turnips are a vastly under-rated vegetable. If you're not buy it, just try these and be amazed. It is not just my macrobiotic deprived self that loves these either - even my meat and chocolate loving husband finds these roasted turnips to be delicious.
I've tried this technique with Macomber Turnips and White Turnips but although those varieties are great for other uses (pureed soups being a great example) they are not ideal for roasting - too high a water content so they don't carmelize properly. Rutabaga, on the other hand, is dense and drier and comes out nicely browned and slighly sweeter - the crisp, crunchy edges are the best.
Oven Roasted Turnips
---------------------
1-2 large Turnips (Rutabaga or Swedish Turnips)
extra virgin olive oil
sea salt
1. Preheat oven to 400 degrees.
2. Peel and slice turnips into wedges. I cut each turnip into quarters and then each quarter into thirds. I make it a point to have pointy edges on my turnip wedges because those crisp up and brown much better than thick rectangular edges.
3. Pour 1/4 cup of olive oil into a rimmed baking sheet or glass baking dish or pie plate and spread evenly. You can do this with much less olive oil, but lots of oil ensures even browning. Lay out turnip slices in a single layer and brush top and sides with olive oil. Sprinkle with a pinch or two of sea salt.
4. Bake for 30 minutes. Remove turnips from oven and turn each wedge over. Turn oven down to 350 and place turnips back into the oven. Bake another 20-30 minutes until both sides are browned and the turnip slice is soft when pierced with a fork. If a few of your wedges are thicker, remove the thinner and fully cooked slices to a plate and let the thicker slices cook on in the oven until they are soft.
5. Eat them right away or you can also save them and reheat them in small batches - about 15 minutes in a toaster oven. I think they are even better the next day, reheated.
She went on to tell me that she loved turnips and usually boiled and pureed them - sometimes with the addition of carrots. When I was a kid we called the later "Carnip" and had it for Thanksgiving when we were over at our friends' house.
I was, of course, not at all offended by her curiosity, but went on (most likely on and on) about how I cut my turnips into wedges and brush them with a good olive oil, sprinkle them with a pinch of sea salt and then roast them in the oven until they are a lovely carmelized brown... and then I eat them all. I told her that they are addictive when cooked in this way and she said she was going to have to try it out.
Turnips are a vastly under-rated vegetable. If you're not buy it, just try these and be amazed. It is not just my macrobiotic deprived self that loves these either - even my meat and chocolate loving husband finds these roasted turnips to be delicious.I've tried this technique with Macomber Turnips and White Turnips but although those varieties are great for other uses (pureed soups being a great example) they are not ideal for roasting - too high a water content so they don't carmelize properly. Rutabaga, on the other hand, is dense and drier and comes out nicely browned and slighly sweeter - the crisp, crunchy edges are the best.
Oven Roasted Turnips
---------------------
1-2 large Turnips (Rutabaga or Swedish Turnips)
extra virgin olive oil
sea salt
1. Preheat oven to 400 degrees.
2. Peel and slice turnips into wedges. I cut each turnip into quarters and then each quarter into thirds. I make it a point to have pointy edges on my turnip wedges because those crisp up and brown much better than thick rectangular edges.
3. Pour 1/4 cup of olive oil into a rimmed baking sheet or glass baking dish or pie plate and spread evenly. You can do this with much less olive oil, but lots of oil ensures even browning. Lay out turnip slices in a single layer and brush top and sides with olive oil. Sprinkle with a pinch or two of sea salt.
4. Bake for 30 minutes. Remove turnips from oven and turn each wedge over. Turn oven down to 350 and place turnips back into the oven. Bake another 20-30 minutes until both sides are browned and the turnip slice is soft when pierced with a fork. If a few of your wedges are thicker, remove the thinner and fully cooked slices to a plate and let the thicker slices cook on in the oven until they are soft.
5. Eat them right away or you can also save them and reheat them in small batches - about 15 minutes in a toaster oven. I think they are even better the next day, reheated.
Wednesday, May 2, 2007
Corn Casserole: the best dish at the pot-luck
I hosted a pot-luck luncheon at my house this past Sunday and there was all kinds of amazing food - I supplied the 11 filet mignons with a red wine reduction and the two kinds of vegetable lasagna. Everything was delicious, but there was only one dish that I helped myself to a second time. It was this corn casserole - a variation of a southern spoon bread. It is absolutely delicious and when you see what goes in it you may be embarrassed on my behalf. Don't be. I'm not ashamed to admit that a side-dish made from Jiffy and creamed corn is amazing... one can't argue with the facts. So without further ado please give it up for...
Max's Easy & Delicioius Corn Casserole
1 can undrained cream-style corn
1 can undrained whole kernal corn
1/4-1/2 c. melted butter
2 eggs, beaten
1 c. sour cream or yogurt
1 8 oz. package corn muffin mix (like Jiffy)
Mix all ingredients together in a 9 x 13 casserole dish. Bake in said dish, uncovered, at 350 degrees for 1 hour.
Max's Easy & Delicioius Corn Casserole
1 can undrained cream-style corn
1 can undrained whole kernal corn
1/4-1/2 c. melted butter
2 eggs, beaten
1 c. sour cream or yogurt
1 8 oz. package corn muffin mix (like Jiffy)
Mix all ingredients together in a 9 x 13 casserole dish. Bake in said dish, uncovered, at 350 degrees for 1 hour.
Saturday, January 6, 2007
Roasting Veggies - broccoli?
Kizz wrote:
OK, another question. Roasting veggies and including broccoli? Good idea? Bad idea? parameters? Cauliflower, too?
OK, technically that's a ton of questions but at least it's just the one theme.
January 6, 2007 11:14:00 AM EST
Sara writes:
Good question. I'd vote no on broccoli, but maybe that's just me. I mean - to be totally honest - I haven't ever tried roasting broccoli. Cauliflower you can definitely do - see the latest issue of Cook's Illustrated - they had an entire write up and multi step cauliflower roasting recipe and it looked good.
I like my broccoli cooked,yes, but not overly. I love it steamed until bright green and then tossed with butter and sea salt -yum. Even my kids will eat it all up (and fight over it) if you use enough butter. I love broccoli in stir fries too, but I not getting good vibes from roasting. Turnips - yum. Eggplant - even yummier. Potatoes - obvious but still good. Onions, garlic, squash - sure. I'm afraid you'd end up with squishy soggy overcooked broccoli. You know broccoli is related to cabbage - well, imagine roasted cabbage here. Eeeewww. Right. Me too.
You could roast the other veggies and then add the broccoli in the final five minutes - hmmm. Try that and see if you get the best of both worlds. Roasted veggies and perfectly cooked broccoli.
Let me know.
sara c.
OK, another question. Roasting veggies and including broccoli? Good idea? Bad idea? parameters? Cauliflower, too?
OK, technically that's a ton of questions but at least it's just the one theme.
January 6, 2007 11:14:00 AM EST
Sara writes:
Good question. I'd vote no on broccoli, but maybe that's just me. I mean - to be totally honest - I haven't ever tried roasting broccoli. Cauliflower you can definitely do - see the latest issue of Cook's Illustrated - they had an entire write up and multi step cauliflower roasting recipe and it looked good.
I like my broccoli cooked,yes, but not overly. I love it steamed until bright green and then tossed with butter and sea salt -yum. Even my kids will eat it all up (and fight over it) if you use enough butter. I love broccoli in stir fries too, but I not getting good vibes from roasting. Turnips - yum. Eggplant - even yummier. Potatoes - obvious but still good. Onions, garlic, squash - sure. I'm afraid you'd end up with squishy soggy overcooked broccoli. You know broccoli is related to cabbage - well, imagine roasted cabbage here. Eeeewww. Right. Me too.
You could roast the other veggies and then add the broccoli in the final five minutes - hmmm. Try that and see if you get the best of both worlds. Roasted veggies and perfectly cooked broccoli.
Let me know.
sara c.
Wednesday, December 20, 2006
Lovely Latkes
I grew up celebrating both Christmas and Hanukka (The Lee-Vees are right.... how DO you spell it anyway?!) so now my kids want to celebrate both. So tonight we had our dinner celebration and made this latke recipe and it was great. Of course latkes are oily - that is the whole point - but these do not go over the top into greasy. I served them with the standard sour cream and apple sauce (I confess I like to eat mine with both at the same time!) and also some smoked salmon - delicious.
One pointer, I coarsely grated my potatoes (I prefer the texture) and between each potato I grated some of the onion - this is supposed to keep the potatoes from turning brown. Mine didn't turn brown so it must help - although they probably would have eventually turned brown if I left the batter sitting around for awhile.
Also, we eat our latkes as they come out of the pan (after a brief time "draining" on the paper towels) - when they are at their peak - we don't bother with keeping them warm so we can all sit down together. Hey, with me, it is always all about the food.
Latkes (Potato Pancakes)
adapted from the New York Times
2 large eggs
3 cups coarsely grated, drained all-purpose potatoes (I coarsely grated my potatoes, but you can opt to grate them finely if you prefer)
1 large yellow onion, grated
1 teaspoon salt, more to taste
1/4 teaspoon freshly ground black pepper
2-5 Tablespoons Matzo Meal, or as needed
Canola oil for frying
applesauce, sour cream, smoked salmon, creme fraiche, fresh chives or whatever else you would like for serving (my kids wanted ketchup so we went with it although I did feel a few pangs of guilt)
1. In a large mixing bowl, beat eggs lightly. Add potatoes, onion, salt and pepper and mix well to combine. Stir in 2 tablespoons matzo meal and let it sit for 1 minute to absorb moisture in batter. If necessary add more to make a thick, wet batter that is neither watery nor dry.
2.Place a large skillet (cast iron is the very best) over medium heat for 1-2 minutes to heat up. Add 2 tablespoons oil. When oil is hot drop in heaping 1/8 cups of batter, flattening them gently to make a thin pancake. When bottoms have browned, after 2-3 minutes, flip and brown on other side. Add oil as needed. Drain on paper towels, and sprinkle with additional salt to taste. If necessary, work in batches, keeping cooked pancakes warm.
Serve hot with desired condiments.
Yield: 4 servings (about 24 small pancakes)
One pointer, I coarsely grated my potatoes (I prefer the texture) and between each potato I grated some of the onion - this is supposed to keep the potatoes from turning brown. Mine didn't turn brown so it must help - although they probably would have eventually turned brown if I left the batter sitting around for awhile.
Also, we eat our latkes as they come out of the pan (after a brief time "draining" on the paper towels) - when they are at their peak - we don't bother with keeping them warm so we can all sit down together. Hey, with me, it is always all about the food.
Latkes (Potato Pancakes)
adapted from the New York Times
2 large eggs
3 cups coarsely grated, drained all-purpose potatoes (I coarsely grated my potatoes, but you can opt to grate them finely if you prefer)
1 large yellow onion, grated
1 teaspoon salt, more to taste
1/4 teaspoon freshly ground black pepper
2-5 Tablespoons Matzo Meal, or as needed
Canola oil for frying
applesauce, sour cream, smoked salmon, creme fraiche, fresh chives or whatever else you would like for serving (my kids wanted ketchup so we went with it although I did feel a few pangs of guilt)
1. In a large mixing bowl, beat eggs lightly. Add potatoes, onion, salt and pepper and mix well to combine. Stir in 2 tablespoons matzo meal and let it sit for 1 minute to absorb moisture in batter. If necessary add more to make a thick, wet batter that is neither watery nor dry.
2.Place a large skillet (cast iron is the very best) over medium heat for 1-2 minutes to heat up. Add 2 tablespoons oil. When oil is hot drop in heaping 1/8 cups of batter, flattening them gently to make a thin pancake. When bottoms have browned, after 2-3 minutes, flip and brown on other side. Add oil as needed. Drain on paper towels, and sprinkle with additional salt to taste. If necessary, work in batches, keeping cooked pancakes warm.
Serve hot with desired condiments.
Yield: 4 servings (about 24 small pancakes)
Sunday, December 10, 2006
Pineapple Bake goes with Ham
A few years ago I went to a friends house a week before Thanksgiving for a big potluck meal. We had decided ahead of time that a ham would be the centerpiece of the table since everyone was anticipating lots of turkey in the days and weeks ahead. One of the other dinner goers brought an utterly delicious side dish that everyone devoured and that went perfectly with ham. It was a Pineapple Bake. I know very well that everyone is familiar with the fact that pineapple and ham were made for each other, but this is a new twist that you might want to bring with you this holiday season to impress your in-laws. As you well know, I don't like recipes that leave me with leftover half cans of strange ingredients so I've modified this one to use up an entire can of pineapple which makes it fit into a 9 x 13 baking dish - just the right size for a big family gathering.
Pineapple Bake
Time: 45 minutes (plus a minimum of 3 hours to soak)
Ingredients
1 20 ounce can crushed pineapple
1 cup sugar
2 Tablespoon flour
6 beaten eggs
1 stick of unsalted butter (8 Tablespoons)
16 ounce loaf of Italian bread
cinnamon for sprinkling
> Combine pineapple, sugar, flour and eggs in a medium mixing bowl.
> Melt butter. Add a dash of cinnamon to melted butter.
> Slice the bread into thick slices then cut it into cubes. Put bread in large mixing bowl. Pour butter over cubed bread and toss to coat.
> Pour the Pinapple mixture into a greased 9 x 13 baking pan.
> Evenly distribute the bread cubes into the baking dish - putting them on top of the pineapple mixture. Push down on the bread, but do not mix. Sprinkle with cinnamon. Cover with plastic wrap and let sit for at least 3 hours in the refridgerator - over night is okay too. You want the bread to get fully saturated.
> Remove pan from fridge and remove plastic. Allow to come to room temperature while the oven pre-heats to 350 degrees. Bake for 20-30 minutes, until the top is lightly brown.
Pineapple Bake
Time: 45 minutes (plus a minimum of 3 hours to soak)
Ingredients
1 20 ounce can crushed pineapple
1 cup sugar
2 Tablespoon flour
6 beaten eggs
1 stick of unsalted butter (8 Tablespoons)
16 ounce loaf of Italian bread
cinnamon for sprinkling
> Combine pineapple, sugar, flour and eggs in a medium mixing bowl.
> Melt butter. Add a dash of cinnamon to melted butter.
> Slice the bread into thick slices then cut it into cubes. Put bread in large mixing bowl. Pour butter over cubed bread and toss to coat.
> Pour the Pinapple mixture into a greased 9 x 13 baking pan.
> Evenly distribute the bread cubes into the baking dish - putting them on top of the pineapple mixture. Push down on the bread, but do not mix. Sprinkle with cinnamon. Cover with plastic wrap and let sit for at least 3 hours in the refridgerator - over night is okay too. You want the bread to get fully saturated.
> Remove pan from fridge and remove plastic. Allow to come to room temperature while the oven pre-heats to 350 degrees. Bake for 20-30 minutes, until the top is lightly brown.
Sunday, December 3, 2006
What to do with winter tomatoes?
Winter tomatoes are just not tomatoes. Not even the super expensive ones that come still attached to the vine. Those little grape tomatoes are above average, but still not nearly a real tomato. They don't really taste like anything at all. So this is what I do with them.
These tasty winter tomatoes are wonderful as a side with grilled lamb or steak and broccoli, but sometimes I make them when I'm cooking up pasta and cut them up and mix them in like a very rustic sauce. Best to start preparing these first thing and get them cooking so that they'll be done when the rest of the dinner is ready - they cook for 20-40 minutes. I ususally do this in my toaster oven - the tray will fit 6 to 8 tomato halves nicely, but you can certainly do it in your oven if you feel inclined. I just use whatever oven temperature the rest of my meal is using. The whole point of these tomatoes is that they are easy to make no matter what else is on the menu.
Buy one big tomato (a full size tomato not a plum or cherry or grape) for each person you plan on serving (excluding fussy children - mine won't touch these, but maybe yours will).
Cut each tomato in half across the middle (not along the stem axis).
Arrange the tomatoes in a rimmed baking sheet, cut side up.
Brush liberally with olive oil.
Season with freshly ground salt and pepper.
Crumble oregano, thyme, tarragon or marjoram (or try a blend of some or all of these). If you have bread crumbs on hand sprinkle some of those on. You can also sprinkle some pecorino romano on too. Whatever you fancy really.
Put tomatoes in oven and bake until soft - 20 to 40 minutes depending on oven temperature.
Serve with meal.
You'll be amazed what a little time in the oven has done to these winter tomatoes - they'll actually taste like tomatoes. Now we'll be able to survive until August when the real tomatoes return.
These tasty winter tomatoes are wonderful as a side with grilled lamb or steak and broccoli, but sometimes I make them when I'm cooking up pasta and cut them up and mix them in like a very rustic sauce. Best to start preparing these first thing and get them cooking so that they'll be done when the rest of the dinner is ready - they cook for 20-40 minutes. I ususally do this in my toaster oven - the tray will fit 6 to 8 tomato halves nicely, but you can certainly do it in your oven if you feel inclined. I just use whatever oven temperature the rest of my meal is using. The whole point of these tomatoes is that they are easy to make no matter what else is on the menu.
Buy one big tomato (a full size tomato not a plum or cherry or grape) for each person you plan on serving (excluding fussy children - mine won't touch these, but maybe yours will).
Cut each tomato in half across the middle (not along the stem axis).
Arrange the tomatoes in a rimmed baking sheet, cut side up.
Brush liberally with olive oil.
Season with freshly ground salt and pepper.
Crumble oregano, thyme, tarragon or marjoram (or try a blend of some or all of these). If you have bread crumbs on hand sprinkle some of those on. You can also sprinkle some pecorino romano on too. Whatever you fancy really.
Put tomatoes in oven and bake until soft - 20 to 40 minutes depending on oven temperature.
Serve with meal.
You'll be amazed what a little time in the oven has done to these winter tomatoes - they'll actually taste like tomatoes. Now we'll be able to survive until August when the real tomatoes return.
Saturday, November 18, 2006
Winter Squash Braised in Cider for Thanksgiving
I have a lot of rules about Thanksgiving, but one of the most sacred is that I try at least one new dish each year just to keep the menu from getting too set in its ways. The only problem I’ve run into with this rule is that if I really love the new dish one year then it becomes a full fledged Thanksgiving side dish from that time forward and after a few years I begin to wonder why I’m making 28 side dishes. Eventually I will have to cut back, but not this year.
What I love about this particular squash recipe, and the reason it made it into the pantheon of official Thanksgiving side dishes at our house, is that it stands out on your plate between all of the rich food piled up there. The squash is tender and sweet, but the rosemary pulls it back to savory and then that little bit of vinegar gives it a sweet and sour punch. It is lovely. I hope you give it a try.
My final suggestion is that it really is worth any extra effort or side trips to specialty stores in order to use delicata squash in this particular case. Butternut will suffice in a pinch - but the delicata (although more of hassle to peel) is what really makes the flavors balance so perfectly.
Winter Squash Braised in Cider
Adapted from Deborah Madison
Time: 15 minutes prep, 40 minutes cooking
3 pounds delicata or butternut squash
3 tablespoons butter
3 tablespoons finely chopped rosemary
3 cups unfiltered apple or pear cider
Salt
1 teaspoon balsamic or apple cider vinegar, to taste
Freshly ground black pepper.
1. Halve squash lengthwise, remove seeds with spoon. If using delicata slice into 1/2 moons 1/2 inch thick and then peel each slice. If using butternut cut into long 1/2 inch wedges, peel each wedge and then cut into 1/2 inch chunks.
2. Melt butter I in a 12 inch skillet over low heat until foamy. Add rosemary, and cook over medium heat to flavor butter, stirring frequently, about 2 minutes. Add squash, cider and 1 teaspoon salt. If squash is not covered by cider, add water to cover.
3. Bring to a simmer, and cook until squash is tender and cider has reduced to a glaze, stirring frequently, 30-40 minutes. Sprinkle with vinegar, and season with salt and vinegar. Transfer to a warm serving bowl and serve immediately.
Yield: 6-8 servings
What I love about this particular squash recipe, and the reason it made it into the pantheon of official Thanksgiving side dishes at our house, is that it stands out on your plate between all of the rich food piled up there. The squash is tender and sweet, but the rosemary pulls it back to savory and then that little bit of vinegar gives it a sweet and sour punch. It is lovely. I hope you give it a try.
My final suggestion is that it really is worth any extra effort or side trips to specialty stores in order to use delicata squash in this particular case. Butternut will suffice in a pinch - but the delicata (although more of hassle to peel) is what really makes the flavors balance so perfectly.
Winter Squash Braised in Cider
Adapted from Deborah Madison
Time: 15 minutes prep, 40 minutes cooking
3 pounds delicata or butternut squash
3 tablespoons butter
3 tablespoons finely chopped rosemary
3 cups unfiltered apple or pear cider
Salt
1 teaspoon balsamic or apple cider vinegar, to taste
Freshly ground black pepper.
1. Halve squash lengthwise, remove seeds with spoon. If using delicata slice into 1/2 moons 1/2 inch thick and then peel each slice. If using butternut cut into long 1/2 inch wedges, peel each wedge and then cut into 1/2 inch chunks.
2. Melt butter I in a 12 inch skillet over low heat until foamy. Add rosemary, and cook over medium heat to flavor butter, stirring frequently, about 2 minutes. Add squash, cider and 1 teaspoon salt. If squash is not covered by cider, add water to cover.
3. Bring to a simmer, and cook until squash is tender and cider has reduced to a glaze, stirring frequently, 30-40 minutes. Sprinkle with vinegar, and season with salt and vinegar. Transfer to a warm serving bowl and serve immediately.
Yield: 6-8 servings
Thursday, November 16, 2006
I Love Brussels Sprouts
I love Brussels Sprouts. First of all they are so adorable – miniature cabbages right out of someone’s doll house kitchen. Cute is usually a selling point, afterall. Then they are very good for you – that should get them some points with the health conscious adult crowd, but it doesn’t seem to. Brussels Sprouts are a hard sell and believe me I should know – I’ve been trying to get my friends and family to eat them every Thanksgiving for years now.
Until recently I couldn’t even understand how anyone could not like Brussels Sprouts. Then I had some dreadfully over cooked ones. Brussels Sprouts that had been boiled whole. It makes me a little queasy just remembering the moment. Those cute little sprouts had managed to keep their delightful shape so I was unsuspecting when I popped one in my mouth. I froze instantly. I couldn’t spit it out, but I so desperately wanted to. It was a soft Brussels mush - very sad and very unpleasant. I have learned through this difficult experience, and I believe I am a better person for it. No wonder people have such an aversion to Brussels Sprouts – they’ve never met a real Brussels Sprout in their lives. All they’ve ever seen on their plate and been forced to eat are overcooked boiled ones.
Here’s how I cook them for Thanksgiving. It is beautifully simple and wonderfully delicious and if you are so lucky as to have any leftover (I make extra on purpose just so I will) they are wonderful the next day cold.
Brussels Sprouts
Microwave
Large frying pan, preferably non-stick (or cast iron)
1-2 teaspoons of granulated sugar
Wash Brussels Sprouts, cut off their stems and remove outer leaves.
Slice each sprout in half
Place them cut side down on a microwave safe plate.
Microwave until they are bright green, and still crisp – just barely steamed. (I won't give you a time estimate for this - every microwave is so different. Just remember to err on the side of caution and don't go overcooking them.)
Heat large frying pan on stove until quite hot – 2 minutes.
Sprinkle pan with sugar
Toss Brussels Sprouts in hot frying pan with sugar for about 1 minute.
Pour Sprouts into serving bowl and bring to the table.
They will look beautiful, a bright green accent amid the muted shades of stuffing and mashed potatoes and they will taste crisp and a little sweet.
You’ll find yourself wondering how anyone could not like a Brussels Sprout.
Until recently I couldn’t even understand how anyone could not like Brussels Sprouts. Then I had some dreadfully over cooked ones. Brussels Sprouts that had been boiled whole. It makes me a little queasy just remembering the moment. Those cute little sprouts had managed to keep their delightful shape so I was unsuspecting when I popped one in my mouth. I froze instantly. I couldn’t spit it out, but I so desperately wanted to. It was a soft Brussels mush - very sad and very unpleasant. I have learned through this difficult experience, and I believe I am a better person for it. No wonder people have such an aversion to Brussels Sprouts – they’ve never met a real Brussels Sprout in their lives. All they’ve ever seen on their plate and been forced to eat are overcooked boiled ones.
Here’s how I cook them for Thanksgiving. It is beautifully simple and wonderfully delicious and if you are so lucky as to have any leftover (I make extra on purpose just so I will) they are wonderful the next day cold.
Brussels Sprouts
Microwave
Large frying pan, preferably non-stick (or cast iron)
1-2 teaspoons of granulated sugar
Wash Brussels Sprouts, cut off their stems and remove outer leaves.
Slice each sprout in half
Place them cut side down on a microwave safe plate.
Microwave until they are bright green, and still crisp – just barely steamed. (I won't give you a time estimate for this - every microwave is so different. Just remember to err on the side of caution and don't go overcooking them.)
Heat large frying pan on stove until quite hot – 2 minutes.
Sprinkle pan with sugar
Toss Brussels Sprouts in hot frying pan with sugar for about 1 minute.
Pour Sprouts into serving bowl and bring to the table.
They will look beautiful, a bright green accent amid the muted shades of stuffing and mashed potatoes and they will taste crisp and a little sweet.
You’ll find yourself wondering how anyone could not like a Brussels Sprout.
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