Pancit - White boy goes native - a la PI

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As in all cultures, there are as many Pancit recipes as there are Filipino grannies: I am going out on a limb and just working with what is in the house -- I am looking for awesome lunches to pack for work!  Here is my version with chicken (from the chicken pudding recipe posted earlier), sausage, diced pork and shrimp.

THE RECIPE

2 T peanut oil
1 onion, minced
1/2 Opo squash, quartered
3 cloves garlic, minced
8 florettes broccoli
1/2 cup sliced bamboo shoots
1/4 bunch cilantro, minced
1/4# pork, diced
1/4# shredded chicken\
1/4# Chinese, Filipino or Vietnamese sausage, sliced
2-3T soy sauce
3T Chinese red vinegar
6 Thai chiles, thinly sliced
2T sambal oelek
sea salt and white pepper, to taste
1/4# shrimp, split and sliced into quarters


4 Qts salted water, + 1 T oil
1 pkg pancit noodle, Cantonese or rice stick

Saute all ingredients up to sambal in a wok over high heat, adding shrimp last.  Boil noodles in salted water until done.  Add to wok and stir fry noodles while tossing remaining ingredients,  Serve hot and have some kind of hot sauce on hand - enjoy!

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The Perfect Spaghetti and Meatballs

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Perfect - such a high standard, and when you say, "I have made the perfect _________" you become the perfect scapegoat for anyone to follow in your footsteps, regardless of what they do to your brainchild. But THIS recipe, I say, is a fail safe venture into simple comfort food.

Meatballs - for the longest time, I could not make mine work -- you read recipes and hear folks describe theirs as "fluffy" -- WHAT?  Mine come out with the texture of lead!  I do not over mix, and pay attention to the addition of each ingredient, but to no avail.  So imagine my surprise when things just worked out with this last batch!  Apparently I have struck upon the right combination.  This is, of course, the classic usage for fresh meatballs, but be prepared to read about meatball sandwiches with Provolone, etc...

THE RECIPE - MEATBALLS

1# ground beef, not too lean - we like fat!
1# ground pork
1# ground veal
2 extra large eggs
1 large slice sourdough bread, toasted and ground in a food processor or 1 cup Italian bread crumbs
1 T whole milk
1 t minced parsley or cilantro
1 t dried basil
1 t dried oregano
1 t Worchestershire sauce
1 t garlic powder
1 t onion powder
3 Thai chiles, minced
1 T sea salt
1 T fresh ground black pepper

Heat oven to 350°; spray a baking dish with pan release. Mix all above ingredients with care, just enough to blend -- DO NOT OVER MIX.

Wet hands with water.  Roll approx. 1 T of meat mixture into a ball; use more or less for your desired proportions.  Repeat for the rest of the mix.  When complete, place the sheet pan into the oven.  Check after 30 minutes, turn and when cooked, remove from oven and cool.

THE RECIPE  -- MARINARA SAUCE

3 T EV olive oil for saute

2 cans San Marzano tomatoes, or if you are insanely lucky and have a garden, FRESH tomatoes steam peeled

1 large onion, minced
1 large bunch fresh basil, or 4T dried
6 cloves garlic, minced
1/2 cup dry red wine
Sea salt and fresh ground pepper to taste

Saute onion, garlic, and basil in oil for 3 minutes over medium heat; add remaining ingredients and simmer over low heat until reduced by more than half.

THE RECIPE - PASTA

6 Qts water
1 Oz. EV olive oil
1 t sea salt
1 # spaghetti or capellini pasta - I like mine just past al dente -11 - 12 min.  Strain and reserve.

If you use homemade pasta, be sure to roll it out as flat as possible and only cook for 4-5 min.

1 t crushed chile pepper
1 t Parmesan cheese

Boil pasta until done; drain immediately and toss with sauce and meatballs.  Garnish with crushed chile peppers and cheese if desired.

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Chicken Pudding -- History with a Spicy Twist

Excellent - (Click for larger image).

It has been a LONG Summer / Fall / Winter since I have set myself down and prepared anything, but that has not precluded research...

Savory pudding?  I'm in!  I just discovered this dish which has documented history back to the 18th century - as an old soul, all I can say is, "Where have you been all my life?" but apparently the answer is, "right here".

Most of the older versions are simpler, with a minimum of ingredients.  Think of it as the ancestral recipe for chicken pot pie.  I have researched several versions of this dish and devised my own.

To contemporize this, I will kick up the spice with fresh serrano chiles, add more fresh herbs and mirepoix vegetables, potatoes, replace parsley with cilantro and then have more of a one-dish meal, though it can be served with a starter soup / salad and green vegetable.  The potato and filling serve well as a starch component.

We start with chicken boiled in herbs and mirepoix and repeat the same herbs in the pudding and gravy components for a double punch of flavors.  This was intended to be baked in a cast iron skillet but, as often happens in this kitchen, the concept ran away with the recipe and we ended up in a larger baking dish.  Finish this herbal wonderland with a rich chicken mushroom gravy.

THE RECIPE -- CHICKEN AND STOCK

One +/- 5# whole chicken
2 carrots, rinsed and sliced on the bias
3 stalks celery with leaves, sliced on the bias
One large onion, quartered
5 cloves garlic, smashed
4 sprigs fresh thyme
4 bay leaves
3 large slices fresh ginger
3 sprigs fresh rosemary
1/4 bunch cilantro
3T kosher salt
1T black peppercorns

Place all ingredients in a Dutch oven, cover with water, bring to a boil and reduce heat to simmer, 1.5 hrs -- I am especially excited to christen my beautiful new brick-red Cuisinart Dutch oven.  Remove from heat, cool chicken and pick / shred the meat.  Dice larger pieces.  Strain stock and reserve.

Butter or spray with pan release a 9"X13" baking pan.  Heat oven to 350°F.

THE RECIPE - CHICKEN PUDDING FILLING

Picked chicken from above recipe, reserved

1 T EV olive oil
2 carrots, peeled and minced
2 ribs celery, minced
2 Serrano chiles, minced
2 cloves garlic, minced
1/4 bunch cilantro leaves, minced
1 onion, minced
1 medium potato, minced
2 T fresh thyme, chopped
1 T fresh rosemary, chopped
Sea salt and freshly ground pepper, to taste

Sweat the vegetables in the oil over medium heat, approx. 5 min.  Transfer to mixing bowl with batter. 

THE RECIPE - PUDDING BATTER

4 large eggs
2 cups of milk (or 1 ½ cups milk and ½ cup cream for richer flavor)
1/2 cup butter, melted
1/2 cup or more of flour
1 t baking powder

Mix above ingredients in a large mixing bowl, add picked chicken and softened vegetables.  Mix together and add to baking pan.  Bake for approximately one hour.  Test for doneness with a toothpick in the center; when it is removed clean, remove the pan from oven and set out to cool.

Just out of the oven - (Click for larger image).

THE RECIPE - CHICKEN GRAVY

Stock, reserved from above recipe, reduced to approx. 2 cups
6 shiitake mushrooms, diced
3/4 cup flour
2 T butter
1/4 bunch minced cilantro
Sea salt and freshly ground pepper, to taste
Simmer all ingredients over medium heat until thickened.

Dash ground cayenne pepper, as garnish

Serve chicken gravy over warm chicken pudding and garnish with cayenne powder.

Are you going to get over here before I finish this?

Vegetable Hot and Sour Soup

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This is my favorite Asian soup.  It has a depth of flavors and that delightful balance of tart, sweet and spicy notes, as well as a slight crunch from the bamboo shoots.  My challenge with tofu continues, as I cannot make myself happy with the presentation (flub).  I bought extra firm tofu and pressed it for half an hour but my matchstick pieces still fell apart.  So I lost a few presentation points but it is GOOD.

I like more heat so I have added some fresh chilies to my recipe.  This is an interpretation without sliced pork tenderloin, an ingredient many traditional recipes call for.

THE RECIPE
Yield: 3 servings

1/2 t chili oil
1 t olive or vegetable oil
1/2 onion, thinly sliced

1 T Shaoxing wine or dry sherry
3 C vegetable or chicken stock

1/2 cup bamboo shoots, julienned
5-6 shiitake mushrooms, dried and reconstituted in hot water for 20 minutes
2 T dark soy sauce
3 T Chinese red vinegar
2 T sambal oelek (chili garlic paste)
1 T black Chinese vinegar
1 t granulated brown sugar
1/2 t sesame oil
Sea salt or MSG and ground white pepper to taste
1/2 t Chinese five spice powder

2 serrano chilies, thinly sliced
 4 oz. extra firm tofu, pressed in a paper towel, julienned

1 T cornstarch, dissolved in 1/4 cup water
6 stalks cilantro, minced

1 egg, beaten

1 scallion minced, for garnish

Wrap the tofu in a paper towel or dish cloth.  Press with a weight for at least 30 minutes.  Slice horizontally and then slice into matchstick pieces.

Heat a 2 Qt. sauce pan over medium heat.  Add oil and sweat onion slices for 3 - 4 minutes.  Deglaze pan with wine and add stock.  Bring to a boil and reduce heat to simmer.  Add ingredients up to five spice powder.  Simmer for 15 minutes; check and adjust seasoning as needed.  Add chilies and tofu; simmer for an additional 5 minutes.

Gently stir in cornstarch and cilantro; stir continuously for 2 minutes over medium heat. 

Stir the egg into the soup with a fork and serve hot with the scallion garnish.

IF any readers have tips on how I can work better with tofu, PLEASE let me know!

Volcano stir-fried vegetables

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As promised, I am resting my Indian palate and paying some attention to my inner Asian.  I am working with what I have in the kitchen; had I what I wished for, I would add wood ear or shiitake mushrooms, and perhaps some shrimp and bean sprouts - but here we are.  This turned out INSANELY well, with great heat and cooling balance from the five spice powder.

THE RECIPE

2 T olive or vegetable oil
4 peeled carrots, sliced on the bias, 1/4" in. thick
4 ribs celery, sliced on the bias, 1/4" in. thick
Heat the pan over medium heat, saute for 3 minutes

1 onion, thick slices
2 large jalapeno peppers, medium sliced
Add and saute for 3 minutes

4 cloves garlic, minced
1 t grated fresh ginger
1/8th head cauliflower, small florets
1/8th head broccoli, small florets
1/2 can (3 oz.) sliced water chestnuts
1/2 can (15 oz.) sliced bamboo shoots
Add and saute for 3 minutes

6 Thai chile peppers, thinly sliced
1 T chili garlic sauce
1 T Chinese five spice powder
Add, simmer for one minute

1 T Shaoxing wine
1 t salt (OR MSG if you have no issues with this product)
1/2 t ground white pepper
1/4 bunch cilantro
1 can green curry sauce

EMERGENCY KIT
1 T corn starch
1 T cold water
Stir together and add if curry sauce does not reduce.

Add, sauté and flip for 2 -3 minutes.  Settle the curry in and flip two or three times in a ten minute time frame.  Check and balance seasonings as desired.  Do not overcook vegetables.  If the sauce has not thickened enough, stir in corn starch slowly with a whisk.

3 scallions, bulbs and leaves, thinly sliced.

1 Cup prepared Calrose or other sticky rice, for service.

Serve in large bowls over rice.  Garnish with scallions and keep some water or milk handy.  Despite my tolerance, this one lit me up.

If you wish, serve over noodles, brown rice, or any other starch you prefer.

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Pan-Asian fiery baked wings

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I think I'll take a rest from Indian vegetarian food for a while.  I'm cleaning out the freezer and have a found a package of chicken wing drumettes.  With such a small portion of chicken, I don't want to heat up and dispose of a large quantity of frying oil.  Instead, these offer a substantive heat level and a nice crisp skin when baked in a seasoned flour.  In lieu of a ranch or bleu cheese style dipping sauce or a sweeter hoisin sauce I have developed a mild sesame scallion tomato aioli.  A green salad and a few of these made a great dinner.

The chicken is better marinated overnight; however this recipe sat for three hours and delivered great results.

THE RECIPE

FIRE MARINADE

1/3 C brown sugar
3 T soy sauce (Aloha brand)
2 T rice wine vinegar
2 T Shaoxing wine, sake or dry sherry
2 T chili garlic sauce
2 T vegetable oil
1 T fish sauce
1 t lemon juice
1 t Coleman's mustard powder or Chinese mustard
1 t fresh grated ginger
1/2 t crushed red chili flakes
4 Thai chili peppers, thinly sliced
4 cloves garlic, minced
2 scallions, bulbs and leaves, thinly sliced
1/8 t ground white pepper

Combine all ingredients in a metal bowl, whisk over a low flame until sugar is dissolved and mustard is blended.  Cool to room temp.

SEASONED FLOUR

1 C all-purpose flour
1 t Chinese five spice powder
1 t paprika
1 t garlic salt
1/4 t ground white pepper

Combine all ingredients in a shallow bowl.

SESAME SCALLION TOMATO AIOLI

3/4 Cup mayonnaise (Kewpie brand, available at Japanese markets)
1/4 t sesame oil
1/4 t chile oil
2 Roma tomatoes, cored and blended in a food processor
Taste and re-season to your taste

Blend all ingredients and chill.

PREP

If you have full-sized wings, or drumettes and flat pieces, separate these with a sharp knife.  Discard wing tips and reserve for stock.  Score skin of wings with a sharp knife to facilitate marination.  Place in large Ziploc bag.  Knead the liquid into the wings and marinate in refrigerator 3 hours or overnight, turning often.

Heat oven to 375°F.

Drain marinade from the wings and allow to sit at room temperature for 30 minutes.  Dredge in seasoned flour and transfer onto a sheet pan treated with pan release.  Cook until crisp golden crust has developed, turning once, approximately 30 minutes.  Check for doneness, drain and serve hot with aioli.

House made saltine crackers

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So, referring to the last post, what's a good soup without a good cracker?  Here is a quick and easy (yes, real terms) recipe for a classic.

THE RECIPE

Preheat oven to 400°F.

1 C all-purpose or bread flour
2 T butter
1/4 C water
1/8th t sea salt
1/2 t baking soda

Baking sheet, parchment paper, pan release spray

Stir all ingredients into the flour; Roll out onto parchment paper.  Use a sharp knife or pizza cutter to cut out squares.  Bake for 15 - 17 minutes, until crisp.

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"Kitchen sink" green pea and lentil soup

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I was not sure where this dish was going for a while; neither did it.  However I am glad to say we worked things out.  I have a bag of dried green peas and one of lentils from the IndoPak grocery, and thought to make yet another stew with chickpeas and curry, but I found some recipes online, ripe for mangling.  DETOUR!  I am adding some more heat, and some Middle Eastern flavors to this dish.

So, with some deletions, refinements, and herbs I embark upon this culinary journey.

THE RECIPE

GREEN PEAS

2 Cups dried green peas
Filtered water
Sea salt

Soak the peas overnight, simmer in salted water for about 45 minutes to reconstitute to softness.  Drain and smash with a potato masher.

LENTILS

2 Cups dried lentils
Filtered water
Sea salt

Soak lentils for one hour; drain and add to the soup as directed.

THE SOUP

2 T EV olive oil
1 large onion, diced
3 carrots, small dice
3 ribs celery diced, leaves if available
2 large jalapeno peppers, thinly sliced
4 cloves garlic, minced
2 T dry Sherry
2 T dried mint leaves
1 t cumin
1 T cayenne pepper or crushed chili powder
2 bay leaves
1 T dried oregano leaves
1 T dried basil leaves
2 Qts. vegetable stock
1 23 oz. can tomato sauce

Sea salt and ground black pepper to taste
 
Green peas and lentils, re-hydrated in directions above

In a medium sized stock pot, saute onion, carrot and celery for approximately 5 minutes.  Add garlic and cook for an additional minute.  Deglaze pan with sherry and simmer for an additional 3 minutes.  Add remaining ingredients up to peas and lentils; add jalapenos 1/2 at this time and reserve the rest for the final ten minutes.  This will lend half the flavor to the body of the stock and the other half to its heat.  Simmer for approximately 20 minutes; taste and re-season as needed.  Add peas and lentils, simmer until all vegetables are tender and soup is reduced, about 90 minutes.  Add the second half of the sliced jalapenos at the 70 minute mark.  Buzz the entire result with an immersion blender for texture and consistency.

Day 2 - This soup also makes a great pasta sauce!

Wondermous; click on image for larger view.

Zesty Vegetable Calzone

With a simple salad, Italian dressing, hot from the oven.  Click for larger image.

OK, so yesterday was stock-up day at the market, and now on to fresh inspiration.  Here is a light, vegetarian interpretation of the Italian classic.  Oh, to have access to a wood-burning pizza oven right now...  I have opted for a quick sauce (OK, "quick" being a relative term); if you have a garden, tons of tomatoes and lots of time, peel and cook from scratch.  Fresh basil was spotty in the market yesterday, so we're working with dried herbs today.  This is another "blank canvas" sort of meal, as you can play with the ingredients as you like.  Pepperoni, sausage, seasoned ground beef and the like star in more traditional preparations.  Also, in studying traditional recipes almost none of them use a sauce, but I'm going to change that.  Pizza needs sauce.  Add a light green salad, and you've got a great meal.

THE RECIPE - yield 2 calzones

THE SAUCE

1 T EV olive oil
1 medium onion, small dice
4 cloves garlic, minced
2 T dry sherry
1 - 15oz. can tomato sauce
1 - 6oz. can tomato paste
1 T dried basil leaves
1 T dried oregano leaves
1/2 t crushed red chilies
Sea salt and ground black pepper, to taste

In a medium sauce pan, saute onion until translucent; add garlic and cook for an additional minute.  Deglaze pan with the sherry, and simmer for 3 minutes.  Add tomatoes, herbs and chili flakes; season with salt and pepper.  Simmer for approximately 45 minutes.

THE CRUST

1 Cup warm water, 110°F
1 t granulated white sugar
1 t sea salt
1 packet active dry yeast
3 Cups all-purpose or bread flour
2 T EV olive oil

Stir sugar and salt into warm water; sprinkle yeast over the surface.  In about ten minutes, the surface should be bubbly and frothy as the yeast colony gives up its life for the sake of good bread!  Sift flour into a mixing bowl, add yeast mixture and oil.  Stir until a rough dough is formed.  Turn out onto a well-floured surface and knead until smooth and elastic, approximately 5 minutes.  Place in an oiled mixing bowl and cover with a dish towel and allow to rise in a 70°F area for approximately 60 minutes, or until volume is doubled.

Divide the dough into two parts; roll into balls then roll out into large thin circles.  Top with sauce, fill and bake according to directions below.

THE FILLING

As I mentioned earlier, this is open to your own interpretation as far as filling ingredients go; but here is what I used --

6 pearl onions, sliced
6 scallions, bulbs and leaves, sliced
4 Roma tomatoes, cored (place the seeds and "guts" into the simmering pizza sauce) and sliced
2 large jalapeno peppers, thinly sliced
6 - 8 broccoli florettes, chopped up into tiny pieces
6 mushrooms, sliced
1 Italian squash, cut in half, thinly sliced
(I must add if there were nice fresh basil or thyme leaves available, these would have been a welcome addition.)

Give the vegetables a quick saute over medium high heat to release any extra water, about 5 minutes.  You will be "roasting" the vegetables in preparation for the filling.

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 1 T olive oil to brush the crust (because you can never have too much olive oil.)

1 8oz. package shredded Mozzarella cheese

1egg and 2 T water scrambled well, for egg wash

THE PREP

Preheat oven to 375°F; cover a sheet pan with parchment paper and pan release spray.

Brush the two rounds with olive oil; add pizza sauce, spreading out within 1/2" of edges.

  Layer on cheese,

 

then vegetable filling on one half of the round.

  Brush inside edges with egg wash and fold the dough over.  Press the edges with a fork to seal and give a "scalloped" effect.  Brush the top with more of the egg wash.  Cut three slits in the top to release steam.

Bake for approximately 30 minutes, until crust is browned, vegetables are tender and cheese is melted.

Bacon jalapeno scallion bread

What a great Memorial Day weekend thus far - I was blessed to be able to visit with 8 of my nieces and nephews (there are more), one set of in-laws (there are more), and 6 grand-nieces and nephews (there are more) yesterday.  Food, fun, stories and lots of love.

Icing on the cake, I was sent home with a glorious armful of fresh-from-the-garden scallions and pearl onions.  GOT to use them now, but I am not leaving the house today, and working with what's here in the pantry.  This came out great.  My only regret  - I have no cheese or avocado - but there's always next time!  This is a basic white bread recipe reworked with the applicable additions.

THE RECIPE

 5-6 slices bacon, preferably thick black pepper smoked, crisp, fat reserved

1 t granulated white sugar
1 t sea salt
1 Cup warm water, 110°F
1 packet active dry yeast

2 large jalapeno peppers, thinly sliced
5 - 6 scallions, thinly sliced, bulbs and leaves

4 Cups sifted all-purpose or bread flour, plus more for kneading
1 T olive oil

1 egg + 1 T water scrambled together, for egg wash

Butter, for topping, approx. 2 T or go nuts

THE PREP

Cook bacon until crisp; reserve the fat, and chop the bacon finely.  Use the bacon fat to soften peppers, then scallions, over medium heat for 3-4 minutes.

Stir sugar and salt into warm water and sprinkle yeast over the mixture.  After approximately 10 minutes, the surface should be bubbly and frothy.

Sift flour into a mixing bowl.  Add olive oil and remaining ingredients.  Stir until a rough dough is achieved.  Knead on a floured surface, adding more flour as needed, until smooth and elastic, +/- 6 minutes.  Turn out into an oiled mixing bowl, cover with a towel and allow to rise until doubled, approximately 60 minutes.

First rising.  Click for larger image.

Turn dough out and punch down; set into a buttered and floured single loaf pan (9" X 5") and allow to rise an additional 35 - 40 minutes until just over the top of the pan.

Ready to go - click for larger image.

Preheat oven to 375°F.

Brush the loaf with egg wash.  Bake approximately 45 minutes.  After 20 minutes slit the top of the bread with a sharp knife, brush with butter and finish until the bread sounds hollow when tapped.  Remove from the pan and cool over a wire rack.

Voila!  Buttery goodness.  Is there any prosciutto in the house?  Click on image for larger view.

Indian eggplant and cauliflower stew

A lovely experiment.  Click for larger image.

That's right kids, it's another vegetable stew.  I found these eggplant at the IndoPak grocery for $.69 per pound (right next to the Thai chiles).  I studied several base recipes for this dish and, as I can never leave well enough alone, worked on improving it ("improving" is my term for "messing with").  As in the previous post the sweet component of the tomato serves as a foil for the spicy chiles as does the yogurt garnish.

THE RECIPE

2 T EV olive oil
2 onions, diced
4 cloves garlic, diced
2 T dry sherry

8 Thai chiles, thinly sliced
4 Indian eggplants, small dice
2 carrots, small dice
1/2 head cauliflower florets
1 large russet potato, small dice
1 15oz. can diced tomatoes
1 15 oz. can chickpeas, with liquid

3 T hot Madras curry powder
3 T Madras curry paste
1 T garam masala powder
1 T grated ginger
1/2 t cayenne powder
1/2 t turmeric
+/- 1/2 cup water
sea salt and ground black pepper to taste

Plain yogurt, if desired, for garnish

Steamed basmati rice

Warm a small stock pot over a medium-high flame, add oil and onion.  Saute approx. 5 minutes until translucent.  Add garlic and cook an additional minute.  Deglaze the pan with sherry.  Add remaining ingredients, bring to boil.  Reduce heat, cover loosely and simmer for approximately 30 minutes until vegetables are tender.

Serve over basmati rice with yogurt garnish if desired.

Spicy goodness.  Sad but true, I lost some of the lovely purple color; thus the green pieces are the eggplant.  Click for larger image.

Spicy lentil stew with tomato and Thai chiles

Click for larger image. 

Lately I have been exploring vegetarian dishes at home.  I reiterate my belief that Indian cuisine treats vegetarian dishes the best THUS a few trips to the local IndoPak grocery.  I am discovering this type of diet is not only tasty but inexpensive.

But, my inner Asian is screaming, "but what about me?  Have you forgotten your way?".  To compound this dilemma my inner Cracker says, "Hey, y'all - look at me; look at me!  Where's my dinner?" (He's a little more demanding).  I might have found a way to satisfy them both with this pan-cultural dish.  This experiment has led to the discovery of quicker, lighter dishes with incredible flavors.

Thai chiles are are smaller and thinner than serranos, with a heat level between that of serrano and habanero.   Use sparingly or liberally based on your individual preference.  The tomato paste counterbalances the heat with sweetness and a touch of sherry ties the whole thing together.  I have opted to serve this over basmati rice, but some friends have suggested using noodles.  Let me know if you try this and how it works out!

THE RECIPE
Yield: approximately 1.5 Qts

1/2# split green lentils, rinsed, soaked for one hour, drained

1T EV olive oil
1/2 large onion, small dice
1 carrot, small dice
2 cloves garlic, minced
4 Shiitake mushrooms, sliced
3 T sherry wine
+/- 1 Qt. vegetable stock, as needed
1 T dried basil leaves
1 T dried oregano leaves
6-8 Thai chiles, thinly sliced

1- 6 Oz. can tomato paste
Ground black pepper, to taste
Pinch sea salt; the dish may be fine with the  sherry, but taste and season to preference.

Basmati rice, for service

In a 3 Qt stockpot over medium heat, saute onion and carrot until the onion is translucent, approx. 3 minutes.  Add garlic and mushrooms; cook for an additional minute.  Deglaze the pan with sherry, add lentils and stock; cover approximately 1/2 inch.  Add herbs and half the chiles.  Bring to low boil.

Reduce heat and simmer partially covered for approximately 1 hour and 15 minutes until lentils and vegetables are tender. Add more stock if needed.  Taste at this time and add the balance of the chiles if desired.  Add tomato paste, stir in and adjust seasoning as needed.  Simmer for an additional 10 minutes.  By this time you should have a fairly thick consistency.

Serve over basmati rice or your preferred starch.  If you wish (or some of your guests don't like things as spicy as you do) garnish with plain yogurt or sour cream.  Enjoy!

Grilled BCT with Swiss cheese

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Home today - working out of the pantry / fridge.  I have this SPECTACULAR bacon, but no lettuce.  So green cabbage it is!  If you missed the tomato vinaigrette from the last post, I have included the recipe below.
 
THE RECIPE

4 slices thick hickory smoked bacon
2 slices bread
3-4 leaves green cabbage OR if you were smart enough to go to the store, lettuce leaves
2 slices Swiss cheese
Mayonnaise, to taste
1 tomato, sliced
Leaves of 5 - 6 stalks cilantro
2 slices onion
2 oz. tomato vinaigrette (see below)
Sea salt and ground black pepper, to taste

Fry the bacon over a medium high flame; set aside and reserve the fat.  Toast the outside of the bread in the bacon fat.  Cover the inside of the bread with the mayo, place the cheese on each slice and layer the other ingredients to create the sandwich.  Top with the tomato vinaigrette season, cut into halves, and enjoy!

THE RECIPE
TOMATO VINAIGRETTE

7T EV olive oil
4T red wine vinegar
1 t Dijon mustard
6 oz. tomato sauce
1 T dried basil leaves
1/2 t dried oregano leaves
(If using fresh leaves, double the amount)
Sea salt and ground black pepper to taste

Blend in a food processor and chill until needed.  Make ahead if desired to meld flavors more strongly.  This yield is a bit heavy for a single portion, probably plenty for two; if you have extra use it on another salad or as a marinade.

Grilled polenta cakes over warm mixed greens salad

(Click on image for larger view)

On to the next (documented) vegetarian dish.  I am trying for a combination of textures as well as flavors.  This pairs a crunchy set of greens (celery, cabbage) with warm, wilted mustard greens and creamy polenta grilled and dressed with tomato vinaigrette - Italian style, or am I stretching here?  It brings some light, bright flavors and earthy tones from the tomato and polenta.

Mustard greens have a wonderfully bitter and peppery flavor and the slight wilting and combination of flavors mellows this as they pair well with the spiciness of the cilantro and crunch of the cabbage.

If you are not familiar with polenta, it is a slightly neutral flavor which takes on flavors easily and the grilling lends a bit of smokiness - so don't be afraid to season.

I am cheating tonight, and using a tube of pre-made polenta; if there is any interest on the part of my readers I will gladly post some polenta scratch recipes (or check the "recipes" label on any box of corn meal). 


THE RECIPE - GRILLED POLENTA AND GREENS SALAD
(One portion, as an entree)

POLENTA PREP
2 polenta rounds, approx. 1/2 in. thick
Pan release spray (Pam) or vegetable oil
Sea salt and ground pepper, dash of each

Heat a sautee or cast iron grill pan over medium high flame.  Spray with the pan release or oil; season and grill the polenta cakes, three to four minutes on each side.  Hold in a warm oven until service.

WARM GREENS SALAD

1T EV olive oil
1/5th head green cabbage, shredded thinly
1 small bunch mustard greens, large ribs removed and coarsely chopped
Leaves from 1/2 bunch celery, chopped
 1 clove garlic, minced
1/4 bunch cilantro leaves
1/2 t lemon juice
Sea salt and ground black pepper, 1/2 t of each

1 tomato, medium dice
1/2 cucumber, medium dice
1 scallion, green and bulb, sliced, for garnish

(Click for larger view)

TOMATO VINAIGRETTE

7T EV olive oil
4T red wine vinegar
1 t Dijon mustard
6 oz. tomato sauce
1 T dried basil leaves
1/2 t dried oregano leaves
(If using fresh leaves, double the amount)
Sea salt and ground black pepper to taste

Blend in a food processor and chill until needed.  Make ahead if desired to meld flavors more strongly.  This yield is a bit heavy for a single portion, probably plenty for two; if you have extra use it on another salad or as a marinade.

PREPARATION

Over a medium high flame, heat a large saute pan, add oil, cabbage and celery leaves.  Flip and cook for one minute.  Season with salt and pepper and transfer to serving plate, arranging as a bottom layer.  Return pan to heat and add a touch more oil if needed.  Saute mustard greens for one minute; add cilantro.  Reduce heat and finish with lemon and garlic; season and saute for just about another minute.  The goal here is to just warm and wilt the greens; they will reduce drastically if overcooked.  Drain off any accumulated liquid. arrange these greens as a second layer.  Ring the salad with the tomato and cucumber dices and dress with the vinaigrette.  Place the polenta cakes on top of this, dress these, and garnish the plate with the scallion slices.
Enjoy!

I don't know if it would win Chopped, but here's my pantry!)

Indian style vegetable stock

(Adapted from Tarla Dalal's Indian Vegetarian Cookbook, O/P 1983)

2013 is apparently the year of Soup, at least here.

This is one of the most interesting stock recipes I have encountered.  I have recently been working on a semi-vegetarian diet, and in my opinion Indian cuisine does the best job with this type of menu.  This came from an antique cookbook found in Julian.  I find it interesting for this stock to include potato and tomato.  Of course, I cannot leave well enough alone.  I have added some more savory elements and different vegetables.  Next stop - on to beautiful soups!

(Double Recipe, yield approx. 3.5 Qts.)

THE RECIPE:

7 carrots
2# green beans
6 stalks celery, leaves included
5 large onions
4 large potatoes
5 large tomatoes
1 head garlic
1/2 head of green cabbage

2T sea salt
1T whole black peppercorns
1T oregano leaves
14 Cups filtered water

Rinse and coarsely chop all vegetables.  Place in large stockpot; add seasoning and water.  Bring to a boil, cover and simmer for approximately 2 1/2 hours.  Cool and strain.  Keep refrigerated for your favorite vegetable soup recipes.  

SPICY Kale, potato and sausage soup

Great - but when it came to picture time, I was out of avocado garnish; but just imagine and drool...

A friend of mine posted this, and I had to tackle my version of the dish.  San Diego is currently reaching lows into the '20s°, which may not mean much to other parts of the country, but for us it's the Apocalypse!  I SO love soups, and this has many of my favorite things in it.

I have added some fresh chiles and it benefited from the addition of avocado slices for garnish.  A crusty French baguette would be a great accompaniment as well.

Play with this and let me know what variations you try.  Enjoy!

NOTE: unlike so many of my recipes, this is a really quick prep!

THE RECIPE

1 Oz EV olive oil
1 large onion, medium dice
4 stalks celery heart with leaves, small dice
4 cloves garlic, minced

5 Qts vegetable or chicken stock (more available if needed)
4 bay leaves
1T dried oregano
1T dried basil
1 t dried thyme
Sea salt and ground black pepper to taste

5 med. white potatoes, peeled, medium dice

1 # spicy sausage, grilled and 1/4 sliced
2 Bunches kale (Lacinato or "dinosaur" if you can find it), ribs removed, leaves cut into 1" X 1/2" pieces
2 jalapeno or 3 serrano chiles, seeds removed and minced
1/2 Bunch flat leaf parsley, minced

Suggested Garnishes:
Avocado slices
Garlic Parmesan croutons
Basil leaves, chiffonade
Crushed red chiles

Heat large stockpot over medium heat, add olive oil; saute onion, celery and garlic for 2 - 3 minutes.

Grill and dice sausage, process kale, chiles and parsley.

Add stock and dry herbs; bring to light boil then reduce heat to low and simmer for 20 minutes to finish the stock.

Increase heat to medium and add diced potato, and when they are half-cooked (10-15 minutes) add remaining ingredients.  Reduce heat and simmer another 10-15 minutes, until potatoes are just done.  Taste and re-season as needed.

Serve into individual bowls with desired garnish.  As with most soups, you can prepare this a day ahead of time.  If you take this route, hold off on the kale and just add during the re-heating process if you want to retain maximum nutrition and color.

Keep yourselves warm!

Green Split Pea Soup

Click on image for larger view.

This is probably the first thing I learned to cook.  Since I was a young child, my family visited the Andersen's restaurants, famous for their split pea soup,on a regular basis.  I can proudly say I have managed over the years to outdo their famous recipe.  My Mom and Dad each had their own translation, and I guess this is an amalgam of the three of us.  This is a savory mirepoix based soup with pork.  I prefer the consistency of this soup to be like drying concrete; the thicker the better.  Like most of my recipes this is an all-day project, but don't worry, most of the work is just simmering.

Once you have reached the consistency you want, run it through with an immersion blender (preferred method) or a mixer.  Then the final seasoning meat is added and heated through prior to service.  This pairs up nicely with a grilled sausage and rotkohl (sauteed red cabbage) or sauerkraut.  Certainly it will benefit from a crusty baguette or toast points (the garnish in the photo is a round cut out from a piece of sourdough).

 This has a bolder and stronger flavor profile than some may be used to (welcome to my world) so feel free to adjust according to your tastes.  This is just my favorite.

THE RECIPE

2 # green split peas
Filtered water, as needed

1 oz EV olive oil
4 cloves garlic, minced
6-8 stalks celery hearts with leaves, small dice
2 med. onions, small dice
2 carrots, small dice

2 # meaty ham bones or smoked ham hocks
1/2 bunch flat leaf parsley, minced
6 dried bay leaves
2 T dried oregano
2 T dried basil
1 dash sea salt (start slowly, as the smoked pork and ham will add salt as well - you can always add more if needed)
1 t ground black pepper

1 # diced ham or one package salt pork, rendered and diced

Suggested Garnishes:
Dry sherry
Crisp minced bacon
Spam, small dice
Fresh basil / oregano leaves, chiffonade
Parmesan croutons
Toast points

Soak split peas in filtered water overnight - cover with at least one inch of water, and add as needed.  The peas will double in size.

Early the next morning, warm a large stockpot over medium heat and add oil, garlic, celery, onion, carrot and sweat for five minutes.  Add all other ingredients up to salt and pepper.  Add water as needed; you should again have at least an inch of water over ingredients.  Bring to low boil, reduce heat to simmer and partially cover.  (If you use a heat diffuser, you will increase heat a bit and run less risk of sticking on the bottom of the pot.)

Simmer, stirring occasionally, four to six hours maintaining a temperature of 145°, until a fairly thick consistency is achieved.  If the soup sticks to the bottom of the pot, lower heat but do not scrape it.

When a thick consistency has been achieved, remove from heat.  Remove soup bones and bay leaves.  Blend into a smooth consistency with immersion blender of mixer.  Return soup to low heat and add ham or salt pork and heat through.

Taste and re-season as needed.  Serve into individual bowls with preferred garnish (I recommend the dry sherry).

For reheating, if the cold soup is thicker than you would like, just add a bit of water or chicken stock to regain desired consistency.

Yield: approx. 6 Qts.

Quick & Easy Menudo

The food of my people!  Seriously, I am the whitest Latino you will ever meet.  Yes, Grandma (Abuelita) was from Guadalajara, Jalisco MX.

As we are at New Year's Eve and New Year's Day (pictures probably in the morning, as the light is quickly fading) this dish is fabled to be...well, a type of antidote...a curative...a palliative...oh, hell, it's a hangover remedy!

This is a traditional stew of beef, patas (pig's or beef feet) in a rich, hearty beef stock with onion, herbs, chiles, hominy (dried, limed and reconstituted corn kernels) and yes, tripe.  If this scares you OR you don't know what this is, back away now and you will have no regrets.  The process is a day-long project at least and results in a spicy stock with stewed tripe and hominy.  The consumer typically garnishes to taste with crushed red chiles, oregano, diced onion, cilantro and lime - even avocado, try what you like as it is a blank canvas wrapped up in warm tortillas (I like corn{maize}).

As I think about the coming hangover holiday and look into my freezer, I realize I have TONS of clarified beef stock which has been parked for a while and needs to be used up.  This gives me an advantage in terms of prep time, but as I have removed all the cool fat and thickening gelatin from the cartilage I will need to add in these ingredients to be successful.  I repurpose the stock with some roasted bones, amp up the seasoning, and pop in tripe and hominy.  As you may have seen the phrases, "quick and easy" do not often appear in my recipes, and even in the real world these are objective terms.  Instead of a full day recipe this ends up being a half-day recipe.  Allow three to four hours for prep.

IF you do not have half a freezer full of prepared beef stock, here is a quick menudo stock recipe to get you started.  This takes you back to a full day of prep.

THE RECIPE - SCRATCH STOCK
3-4 # Beef soup (marrow) bones
3-4# Beef soup (meaty) bones
3 patas (pig's feet)
3 - 4 Qts, filtered water
3 lg. onions, quartered
6-8 bay leaves
4 stalks celery, sliced on the bias
3 T dried oregano
Stalks from one bunch of fresh cilantro
5-6 chiles japonesas, dried (more if that's your thing)
Salt and pepper, to taste

ROAST the bones and feet at 450°F for an hour, turning at the half-hour mark.  Add the onions at the half hour mark and torch these guys,  place all ingredients into the water and add all spices.  Bring to a boil, reduce heat and simmer three hours.  Remove from heat, cool and strain with a china cap.  Then proceed to the rest of the recipe. 

THE RECIPE - Quick & Easy Menudo

3 - 4 Qts. beef stock
2# beef marrow bones, roasted for 1 hour at 450°F, turned at 30 min.
1 lg. onion, quartered and roasted 450°F  for 30 min.
6 bay leaves
2 T dried oregano leaves
2 T smoked paprika
2 T ground New Mexico chile pepper
2 T freshly ground black pepper
3 chiles japonesas, dried
Salt & pepper, to taste

2# honeycomb tripe
(rinsed and soaked three times for 30 min. each run, with water changes and salt added at each 30 min.  Remember we are working with beef stomach, so you want a good, thorough rinse.  The market did not have honeycomb tripe today, but they did have book tripe in stock.  This is a flatter, more delicate and feathery tripe, often used in Chinese dim sum.  Unlike honeycomb tripe which is one flat strip to slice into squares, this is more three dimensional - it needs to be sliced both horizontally and diagonally.  The tripe will absorb the flavors in which it simmers, and break down with the simmering.)

GARNISH:
Cilantro
Diced onion
Crushed red pepper
Dried oregano
Minced cilantro leaves
Diced avocado
Jalapeno pepper slices
Lime wedges
Smoked or black finishing sea salt
Warm corn / flour tortillas

 OK - for those of you who have enough frozen beef stock to survive the Zombie Apocalypse, we are going to add a bit of gelatin for a thickener, and seasonings to "Latinize" the stock, then simmer the tripe and finish with the hominy and garnishes.

Rinse the tripe and soak for 30 minutes in cool water.   Add 2 - 3 T sea salt and soak and change water, rinse and salt for three more thirty minute water changes.

Warm the stock and add misc. seasonings.  Bring to a boil and simmer as beef bones and onions roast.  Add these as well as rendered fat, and simmer for an additional hour.  Remove from heat, cool and strain.

When the tripe finishes its rinse / soak cycle, drain and slice into bite - sized strips.  Set into stock and simmer until tender, 1 to 2 hours.  Add hominy, taste stock and adjust seasoning as needed.  Serve into 12 - 16 oz. bowls, with garnishes and warm tortillas.

ENJOY and leave feedback if you try this recipe!