Dry-Rubbed Baby-Back Ribs

I had pork tenderloin slices in the refrigerator so I substituted those for the baby-back ribs.

Photo and recipe from Real Simple.

• 4 cloves garlic, chopped
• 2 tablespoons brown sugar
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• kosher salt and pepper
• 3 pounds baby-back ribs (2 racks)

1. In a small bowl, combine the garlic, brown sugar, chili powder, cayenne, 2 teaspoons salt, and 3/4 teaspoon black pepper. Rub on the ribs and let sit for 10 minutes. Meanwhile, heat grill to medium.
2. Grill the ribs, covered, turning occasionally, until cooked through, 25 to 30 minutes.

Bean and Chicken Sausage Stew

The previous week, most of my menu was taken from Real Simple's Easy Delicious Meals.

Photo and recipe from Real Simple.

• 1 tablespoon olive oil
• 1 12-ounce package fully cooked chicken sausage links, sliced
• 2 cloves garlic, thinly sliced
• 1 19-ounce can cannellini beans, rinsed
• 1 14.5-ounce can low-sodium chicken broth
• 1 14.5-ounce can diced tomatoes
• 1 bunch kale leaves, torn into 2-inch pieces
• 1/4 teaspoon Kosher salt and black pepper
• 1 loaf country bread (optional)

1. Heat the oil in a large saucepan or Dutch oven over medium heat. Add the sausage and cook, stirring once, until browned, 2 to 3 minutes. Stir in the garlic and cook for 2 minutes more.
2. Add the beans, broth, and tomatoes and their liquid and bring to a boil. Add the kale and ¼ teaspoon each salt and pepper and simmer, stirring occasionally, until wilted, 2 to 3 minutes. Serve with the bread, if using.
   

Curried Rice

I love curry so naturally I love this recipe, too.

1 tablespoon olive oil
1 large onion, chopped
2 carrots, chopped
2 cloves garlic, chopped
2 teaspoons curry powder
1 cup long-grain white rice
Salt and pepper

Photo and recipe from Real Simple

1. Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.
2. Add the garlic and curry and cook, stirring, until fragrant, 2 minutes.
3. Add the rice, 2 ½ cups water, and ½ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, covered, for 15 minutes.

Prosciutto-Wrapped Salmon

For Friday we had this very simple, but delicious dish.

Wrapping prosciutto around salmon fillets is an easy way to dress up fish while adding some intense flavour and bringing flair to your table. The prosciutto is very easy to work with. It actually "shrink wraps" as it cooks, tightly sealing itself to the fish. It's a spectacular presentation and very tasty. This dish is also very good with pesto, tapenade or hummus spread on the fish instead of the mustard. This technique also works very well with chicken breasts.

• 4 salmon fillets (6oz, 175g)
  
• 1/4 cup (60mL) of grainy mustard (I used Dijon mustard)
  
• 4 (thin) slices of prosciutto
  
• Sea salt, ground pepper

1.Preheat oven to 375°F (190°F).
2. Season the salmon fillets with a sprinkle of salt and pepper.
3. Evenly spread the mustard on the top surface of each fillet.
4. Tightly roll each fillet in a slice of prosciutto so that the end is weighed down beneath the salmon.The fillet should be sitting on the seam and the ends of the salmon will protrude beyond the prosciutto.
5. Place wrapped fillets on a baking pan, seam side down.
6. Bake until done – about 15 min.

Bacon Barley Risotto

For Thursday night, I prepared this Barley Risotto with Bacon.

Photo and recipe from Food Network.

• 4 or 5 cups of chicken broth
• 4 slices bacon, thinly chopped
• 2 onions, peeled and chopped
• 6 cloves garlic, chopped
• 1 cup barley, pearl or pot
• Salt and pepper
• 1 bunch chives or parsley, chopped

1. In one pot heat the broth to a gentle simmer.
2. In another pot fry the bacon over medium-high heat, until crisp and golden brown.
3. Add the onions and garlic and sauté until soft and golden.
4. Add the barley and stir for a few moments until well coated with bacon fat and heated through.
5. Add 1 cup or so of the hot chicken broth and stir until it is fully absorbed. Continue to add broth, 1 ladle-full at a time, letting it absorb fully before adding the next ladle.
6. Continue simmering until the barley is tender.
7. Season to taste with salt and pepper. Stir in a handful of your favourite herbs, such as thyme, parsley, rosemary.
   

Spaghetti & Meatballs with Simple Tomato Sauce

My son mentioned that he wants to eat spaghetti with red sauce so we had this on Tuesday night. I don't like making meatballs. We usually buy a bag from Ikea. Here's Michael Smith's recipe for meatballs. I had leftover garlic sausage so that's what I used for this recipe. The recipe that follows is for the sauce.

There's nothing more satisfying that a bowl full of spaghetti and meatballs and my gold standard tomato sauce. Every cook has an all-purpose tomato sauce up his sleeve, a perfect last-minute pasta sauce that's just as good served without meatballs.

Simple Tomato Sauce:
a splash of olive oil
1 large onion, minced
1 whole head of garlic cloves, peeled
1 28-0z (796 ml) can of whole tomatoes
1 teaspoon of dried oregano
1 bay leaf
a sprinkle or two of sea salt and freshly ground pepper

Begin by splashing some olive oil into a small saucepan over medium-high heat. Add the onion and garlic and saute until they just begin to turn golden brown, about 5 minutes. Add the tomatoes, oregano, bay leaf and salt and pepper and bring to a simmer. Continue simmering for 15 minutes or so.

Puree the sauce with an immersion blender, or for a more rustic texture, mash the tomatoes with the back of a spoon.

Make the meatballs and cook a batch of spaghetti.

Southwestern Beef Stew

This week, my menu consisted of recipes all taken from Michael Smith's The Best of Chef at Home cookbook. This is what we had for dinner on Monday.

• 2 pounds stewing beef, cut into cubes
• 4 tablespoons canola oil
• 4 onions, peeled and sliced thinly
• 10 cloves garlic, peeled
• 2 red peppers, seeds removed and cut into 1-inch chunks
• 1 jalapeno, seeds removed and minced
• 2 tablespoons chili powder
• 1 can whole tomatoes (28oz)
• 1 can pinto, red or black beans, drained and rinsed (398mL)
• 1 cup frozen corn
• 1 bunch of cilantro, chopped

1. Brown the beef well. Begin by drying it with paper towels, dry beef sears better. Pre heat a large heavy pot over medium-high heat and add enough oil to generously cover the bottom of the pot. A thin film is not enough. Add a single layer of the beef cubes. Brown evenly, adjusting the heat as needed to keep the meat sizzling. Medium high heat usually works best. Be patient, this is the only time you can add the rich deep flavour of caramelization to the moist stew. Rest the browned beef on a plate. Continue with the rest of the beef, browning it in batches. Add more oil as needed.
2. Add the onions and garlic to the empty hot pan and stir well with a wooden spoon, scraping any brown bits from bottom of the pan. Continue until golden brown. Add the red peppers and jalapeno. Stir in the chili powder, canned tomatoes, beans and the browned beef. Stir well and bring to a simmer. Cover with a tight fitting lid and continue at a low simmer over low heat for 1 hour. When you are ready to serve stir in the frozen corn and cilantro, just prior to serving.

Potato Fish Cakes

I am happy when I'm able to repurpose a left-over dish. I had a couple of salmon fillets from dinner the other day and used them to make half of this recipe from Michael Smith's new cookbook.

Photo and recipe from "The Best of Chef at Home by Chef Michael Smith

Historically, fish cakes have been one of the most common ways to eat fish in the Maritime provinces. Usually made with preserved salt cod, today they're much tastier with fresh salmon you can find in any grocery store.

Serves 4

a splash or two of vegetable oil
2 fillets of salmon, or any other fish, about 12 oz (375g) in total
a sprinkle of two of sea salt and freshly ground pepper
4 large baking potatoes, peeled
2 eggs, whisked together
1 tablespoon (15 mL) of Dijon mustard
2 green onions, thinly sliced
a sprinkle or two of sea salt and freshly ground pepper
2 tablespoons (30 mL) of all-purpose flour
1 to2 tablespoons (15-30 mL) of butter

1. Preheat a sauté pan or skillet over medium-high heat.

2. Add a splash of oil to the pan, enough to cover bottom with a thin film. Season the salmon with salt, pepper and carefully place in the pan to sear fillets on both sides until golden brown, crispy and cooked through.

3. Boil or steam potatoes. Toss hot potatoes into a mixing bowl and use a potato masher to mash until smooth. Add the salmon, eggs, mustard and green onions; season with more salt, pepper, if necessary and beat with a wooden spoon until everything is very well combined. Form into evenly shaped cakes and dredge in flour.

4. Clean out the skillet and preheat over medium-high heat. Add another splash of oil and 1 to 2 tablespoons (15 to 25 mL) of butter. When butter melts and sizzles, add fish cakes and pan-fry until golden and crispy on both sides.

Variation: Try adding some of your favourite fresh herbs -- tarragon, dill, parsley, oregano and thyme leaves all work well. For a flavour twist, you may substitute horseradish for the mustard. Fish cakes are traditionally served with mustard pickles but tartar sauce, cocktail sauce and even salsa are good as well.

Per Serving: Calories 542; Saturated Fat 9.2 g; Sodium 428; Carbohydrates 37.2 g

Brussels Sprouts with Chorizo

Chorizo is a natural partner for Brussels sprouts; its spiciness complements the vegetable’s earthy flavor.

Kosher salt, to taste
1 lb. Brussels sprouts, trimmed and halved lengthwise
2 tbsp. extra-virgin olive oil
6 oz. cured Spanish chorizo, quartered lengthwise
and cut crosswise into 1/4" slices
1/2 small yellow onion, roughly chopped
2 cloves garlic, finely chopped
Freshly ground black pepper, to taste

1. Heat a 6-qt. pot of salted water to a boil. Add the Brussels sprouts and cook until just tender, 6 minutes. Using a slotted spoon, transfer Brussels sprouts to a bowl of ice water; let sit for 5 minutes. Drain Brussels sprouts and pat dry with paper towels; set aside.

2. Heat 1 tbsp. of the oil in a 12" cast-iron skillet over medium-high heat. Add the chorizo and cook, stirring occasionally, until browned, about 5 minutes. Add the onions and cook, stirring occasionally, until golden brown and soft, about 8 minutes. Add the garlic and cook until soft, about 2 more minutes. Transfer chorizo mixture to a bowl. Increase heat to high and add the remaining oil and the reserved Brussels sprouts; cook, flipping once or twice, until the Brussels sprouts are browned and tender, about 8 minutes. Stir in the reserved chorizo mixture and season with salt and pepper.

SERVES 4

Cookbook Heaven

I am looking forward to making the menu for next week as I borrowed the following cookbooks:


The Best of Chef at Home by Michael Smith - I have tried some of his recipes from his previous cookbook and look forward to trying some new ones. He believes that recipes are not meant to be followed to the letter but are to be used as a guide or template into making it your own.

Real Simple's Easy, Delicious Meals - Real Simple magazine has gathered some of their best recipes for this second volume.

Jamie's Food Revolution - I have tried only one of his recipes before and this cook book is suppose to have simple recipes to encourage people who haven't cooked at all to try their hand at cooking.

Deborah Madison's Vegetarian Cooking for Everyone - I've heard about Deborah Madison for several years but never got around to borrowing her cookbook until now. I was a vegetarian for a while, but that was when someone else was doing the cooking for me. When I started cooking, I realized that vegetable dishes took more time to prepare than meat dishes, so that ended my vegetarianism. I am hoping that this cookbook and the next one will turn me into a vegetarian again.

Mollie Katzen's Vegetable Dishes I Can't Live Without - Mollie Katzen, I just discovered recently, was a member of the Moosewood collective that published several cookbooks that I have enjoyed. What attracted me to this cookbook is the illustration and hand-lettered recipes. I am hoping the recipes are just as good.

Beef and Barley Stew with Mushrooms

Barley I love, so here's another recipe to try this week-end as I have a piece of meat thawing in the refrigerator. Winter comfort indeed with rain expected in the next couple of days. Try a vegetarian version by leaving out the meat, double the amount of mushrooms, and add some potatoes.

Photo and recipe from Apartment Therapy.

2-3 pound chuck or round beef roast, trimmed of fat and cut into bite-sized pieces
1 large onion, diced
8-10 ounces mushrooms (1 package)
3 celery stalks, diced
3 cloves garlic, minced
1 teaspoon thyme
1 bay leaf
1/2 cup red wine
2 cups beef stock
2 cups chicken stock
1 cup barley
salt and pepper

Film the bottom of a large dutch oven with canola oil and set over medium-high heat until the oil is hot. Working in batches, add a single layer of meat to the bottom of the pan. Let it sit for 2-3 minutes until the cubes loosen and are seared golden-brown. Flip the cubes and sear the other sides. When all sides are seared, remove the meat to a clean bowl or plate. Sear the remaining meat in batches. If there is any liquid in the pot after the last batch is finished, pour it over the meat.

Heat one teaspoon of canola oil in the pan and cook the onions with a pinch of salt until they are translucent and brown around the edges. Add the mushrooms and another pinch of salt, and cook until they have released all the moisture and have turned golden-brown. Add the celery and cook until just softened.

Clear a space in the middle of the vegetables and sauté the garlic until fragrant, about 30 seconds. Add the thyme and bay leaf, and stir all the seasonings into the veggies.

Pour the wine into the pan to deglaze, scraping up all the browned bits from the bottom of the pan as the wine bubbles. Let the wine reduce down until most of it has evaporated or been absorbed by the veggies.

Add the meat and any drippings back to the pot. Pour in the stocks and top with enough water to cover the meat and veggies about about a half an inch. Bring the stew to a boil, then reduce the heat to very low.

Cover the pot and let it simmer for 1 hour. Add the barley and cook for another 45 minutes or so until the barley is cooked and the meat is almost falling apart (check by piercing it with a fork or knife. There should be no resistance and the meat should flake apart with pressure). Taste the soup and add salt and pepper as desired.

Serve in individual bowls with a crust piece of bread to mop up the broth. Leftovers will keep refrigerated for one week.

Sweet Potato FriesSweet potatoes are a dynamite source of beta-carotene (their bright orange color is a dead giveaway). Your body converts beta-carotene to vitamin A, a nutrient that helps to continually generate new, healthy skin cells.
I like to turn sweet potatoes into crispy oven-baked French fries. Cut peeled potatoes into ¼-inch strips and spread them in a single layer on a baking sheet coated with oil spray. Mist the fries with oil spray and season with salt, black pepper, or any other seasonings (ground cinnamon, curry powder, and chili powder are all fun options). Bake in a 400 degree oven for 20 minutes, flipping the fries halfway through. I finish my fries under the broiler for 5 minutes to get them extra crispy!

Salmon with Lemon Dill Sauce

Here's a simple, but yummy recipe I found from a pack of salmon fillets.

4 portions boneless, skinless salmon
1/4 cup light mayonnaise
1 tsp dill weed or 1 tbsp chopped fresh dill
1 tsp grated lemon rind
1 tbsp fresh lemon juice
salt and pepper, to taste

1. Preheat oven to 400 degrees F (200 degrees C).
2. Arrange 4 salmon fillets in a single layer on a lightly greased baking dish or baking sheet. Mix 1/4 cup mayonnaise, 1 teaspoon dried dill, 1 tablespoon lemon juice, salt and pepper to taste. Spread 1/4 of mixture evenly over salmon fillets.
3. Bake for 15- 20 minutes or until salmon is cooked. Salmon is done when it flakes easily with a fork.

Ginger Fried Rice

My husband is an expert when it comes to cooking breakfast and fried rice. So, here's a recipe from Mark Bittman that I hope he will cook soon.

Photo and recipe from New York Times

Time: About 30 minutes

1/2 cup peanut oil

2 tablespoons minced garlic

2 tablespoons minced ginger

Salt

2 cups thinly sliced leeks, white and light green parts only, rinsed and dried

4 cups day-old cooked rice, preferably jasmine, at room temperature

4 large eggs

2 teaspoons sesame oil

4 teaspoons soy sauce.

1. In a large skillet, heat 1/4 cup oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.

2. Reduce heat under skillet to medium-low and add 2 tablespoons oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.

3. Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.

4. In a nonstick skillet, fry eggs in remaining oil, sunny-side up, until edges are set but yolk is still runny.

5. Divide rice among four dishes. Top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve.

Yield: 4 servings.

Pan-Seared Salmon with Fresh Tomato-Basil Relish

Here's a very easy dish to prepare. I had some tomatoes raring to be used before they go bad and a slice of salmon that's been sitting in the refrigerator. I wanted to try a new recipe so I headed to Big Oven for some ideas.

Relish:

• 2 Tomato chopped
• 1/4 cup Basil fresh, thinly sliced
• 1 tablespoon Balsamic Vinegar
• 1 clove Garlic minced
• 3/4 teaspoon Salt
• 1/4 teaspoon Pepper black, coarsely ground

• 2 Salmon filet 6 oz. each
• 1/4 teaspoon Cumin ground
• 1/2 teaspoon Olive oil

To make the relish, mix the tomatoes, basil, vinegar, garlic, 1/2 tsp of the salt and 1/8 tsp of the pepper in a small bowl and set aside.

Sprinkle both sides of the salmon with the cumin and the remaining 1/4 tsp salt and 1/8 tsp pepper. Heat the oil in a large nonstick skillet over medium high heat. Add the salmon, skin-side up and cook about 4 minutes. Turn over the salmon and cook about 1 minute. Reduce the heat and cook covered, until the salmon is just opaque in the center.

Transfer the salmon to a plate and add the relish to the skillet. Increase the heat and cook until the relish is heated through. Once heated move it aside and return the salmon just long enough to reheat it if needed.

Place the salmon on serving plates and spoon the relish over the salmon to serve.

jools’s favourite beef stew

I like making stews. Here's a recipe from Jamie Oliver.


Jools goes mad for this stew in the colder months of the year, and the kids love it too. It’s a straightforward beef stew to which all sorts of root veg can be added. I really like making it with squash and Jerusalem artichokes, which partly cook into the sauce, making it really sumptuous with an unusual and wonderful flavour.

The great thing about this stew is that it gets put together very quickly, and this is partly to do with the fact that no time is spent browning the meat. Even though this goes against all my training, I experimented with two batches of meat – I browned one and put the other straight into the pot. The latter turned out to be the sweeter and cleaner-tasting, so I’ve stopped browning the meat for most of my stews these days.

• olive oil
• a knob of butter
• 1 onion, peeled and chopped
• a handful of fresh sage leaves
• 800g/1¾lb stewing steak or beef skirt, cut into 5cm/2 inch pieces
• sea salt and freshly ground black pepper
• flour, to dust
• 2 parsnips, peeled and quartered
• 4 carrots, peeled and halved
• ½ a butternut squash, halved, deseeded and roughly diced
• optional: a handful of Jerusalem artichokes, peeled and halved
• 500g/1lb 2oz small potatoes
• 2 tablespoons tomato purée
• ½ a bottle of red wine
• 285ml/½ pint beef or vegetable stock
• zest of 1 lemon, finely grated
• a handful of rosemary, leaves picked
• 1 clove of garlic, peeled and finely chopped

Preheat the oven to 160ºC/300ºF/gas 2. Put a little oil and your knob of butter into an appropriately sized pot or casserole pan. Add your onion and all the sage leaves and fry for 3 or 4 minutes. Toss the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato purée, wine and stock, and gently stir together. Season generously with freshly ground black pepper and just a little salt. Bring to the boil, place a lid on top, then cook in the preheated oven until the meat is tender. Sometimes this takes 3 hours, sometimes 4 – it depends on what cut of meat you’re using and how fresh it is. The only way to test is to mash up a piece of meat and if it falls apart easily it’s ready. Once it’s cooked, you can turn the oven down to about 110°C/225°F/gas ¼ and just hold it there until you’re ready to eat.

The best way to serve this is by ladling big spoonfuls into bowls, accompanied by a glass of French red wine and some really fresh, warmed bread. Mix the lemon zest, chopped rosemary and garlic together and sprinkle over the stew before eating. Just the smallest amount will make a world of difference – as soon as it hits the hot stew it will release an amazing fragrance

Banana Ice Cream

I just read about making ice cream with only one ingredient - bananas - in Kitchn. We love bananas. We usually have a bunch that we finish in a day or two so this should be worth a try. Now if only I had a food processor. I wonder if my hand blender would work. Maybe not.

It turns out that frozen bananas are good for more than just dipping in chocolate. If you freeze a banana until solid, then whiz it up in a blender or food processor, it gets creamy and a little gooey, just like good custard ice cream. I was surprised at this bit of kitchen wizardry; I assumed that a blended banana would be flaky or icy. But no — it makes creamy, rich ice cream.

Some bananas, depending on their ripeness, have a bit of that green aftertaste. My sister has been experimenting with adding in another ingredient or two, like a tablespoon of peanut butter and another of honey. Delicious!

Here's another tip: Saving Overly Ripe Fruit

It's rare, but every so often, not all of the bananas get eaten before they start getting too soft.

Don't spend a moment feeling guilty; the best solution is to peel them (if you don't, you'll have to shave off the peel once frozen), slice them (if you can, or just break up into mushy bits), and freeze in a plastic freezer-safe container, plastic bag, or wrapped in wax paper. Next time you have a hankering for a smoothie, you have the perfect ingredient waiting for you in your freezer: already frozen pieces of banana.

This also works well for other tropical fruits like mangoes, papaya, and pineapple, stone fruits like peaches, nectarines, plums, apricots, and cherries, and also for berries.

(photo: Makeiteco.com)

Chicken-And-Corn Fried Rice With Lemon Spinach

Chef Ming Tsai prepared this dish for the NPR challenge. I'm not good at making fried rice so I'll let my husband try this recipe. He's the expert at making fried rice and breakfast food. He makes good omelettes.

Serves 4

1 pound ground chicken
2 eggs
1 large yellow onion, minced
1 tablespoon minced garlic
1 teaspoon ginger powder
2 ears of corn when in season, or 1 bag frozen (12 ounces)
1/2 (10 ounces) bag spinach (washed, spun dry, de-stemmed, leaves torn)
2 tablespoons naturally brewed soy sauce
Juice of 1 lemon
4 cups cold, cooked long-grain rice, brown and white combination, preferably day-old so it's nice and dry*
kosher salt and freshly ground black pepper to taste
Canola oil

Heat a wok or large saute pan over medium-high heat. Lightly coat with oil. When oil shimmers add chicken, season with salt and pepper, and brown, breaking up any large chunks with wooden spoon or spatula. Remove chicken to a plate. Add about 1/2-inch oil to wok and allow to heat; add eggs, which will puff up. Cook scrambled eggs and remove to a paper towel-lined plate. If necessary, add more oil to wok to lightly coat, then add onions, garlic, and powdered ginger, and cook until nicely caramelized, about 5 minutes. Add corn, rice, chicken and egg, and toss to combine. Add naturally brewed soy sauce, toss to combine, and check for seasoning. Place mound of raw spinach in center of four dinner plates. Drizzle with lemon juice and season. Top with fried rice to cover. Enjoy!

*Alternatively, if you're not cooking rice the day before, place the cooked rice in a single layer on a sheet tray, and place in freezer to cool and dry.

Copyright 2009 Ming Tsai

Dal, Chilean Style

Here's another recipe from the NPR challenge. Yes, it's another bean dish.

3 cups of lentils
2 cups of chopped potatoes
2 chopped carrots
3 chopped tomatoes
1 hot pepper
1 small onion chopped
2 gloves garlic chopped
16 ounces tomato sauce
1 tsp cumin
a little beer or sherry
a little red vinegar
olive oil
1/2 cup chopped cilantro
salt and pepper

1. Soak and cook lentils till soft. Drain and rinse, set aside.
2. Sautee onions, garlic, hot pepper, and cumin in olive oil. Add beer or sherry.
3. Add potatoes and carrots, cover with water, bring to boil.
4. Add tomatoes and cook till potatoes are soft.
5. Add lentils and tomato sauce.
6. Salt and pepper to taste. (I sometimes add more water or beer if it's too thick, or vinegar if it's too sweet.) Add more cumin or hot sauce if you like it really spicy.
7. Throw in the cilantro, take if off the heat. Serve after a few minutes.

Moorish-Style Chickpea And Spinach Stew

NPR had a contest called "How Low Can You Go" Family Supper Challenge. This was one of the recipes prepared that cost under $10.

This is one of the first dishes Jose Andres' wife, Patricia, cooked for him, soon after they were married.

Makes 4 servings

9 ounces dried garbanzos (chickpeas)
Pinch bicarbonate of soda
6 garlic cloves, peeled and whole
1/4 cup Spanish extra-virgin olive oil
2 ounces white sliced bread, with the crusts removed
2 tablespoons pimenton (Spanish sweet paprika)
1 pinch Spanish saffron
2 tablespoons Spanish sherry vinegar
1/2 pound spinach, washed and cleaned
1 teaspoon ground cumin
Salt and white pepper to taste

The day before you cook, soak the chickpeas in cold water with a pinch of bicarbonate of soda. The next day, drain and rinse the chickpeas.

In a big saucepan, combine the chickpeas with 2 1/2 quarts of water. Bring to a boil, reduce the heat to low and simmer for two hours, until the chickpeas are tender. Every 10 minutes or so, add 1/2 cup of cold water to slow down the simmering. By the end, the water should have reduced so it is barely covering the chickpeas. Turn off the heat and let sit.

In a small saute pan over medium to low heat, brown the garlic in 1/4 cup of the olive oil. When the garlic is browned, after about 3 minutes, remove from the pan and set aside. Add the bread and brown on both sides, about one minute each side. Remove the bread and set aside.

Remove the pan from the heat and allow to cool for a few minutes. Add the pimenton and saffron to the saute pan, and the sherry vinegar immediately afterward to prevent the pimenton from burning.

In a mortar, smash the reserved garlic and the browned bread to make a very thick paste.

Bring the chickpeas back to a low boil and add the spinach. Simmer for 5 minutes. Add the pimenton mixture along with the garlic and bread paste, to create a thick, stewy sauce. Simmer for another 5 minutes. Season with salt and pepper to taste, and serve immediately.

Jose's Tips

When the chickpeas are soft and cooked, only about one finger's depth of water should remain in the bottom of the pan. If there is more, remove some water from the pan before adding the rest of the ingredients. By the way, if you're in a rush and want to make a successful dish without cooking for two or three hours, you can use good quality chickpeas from a can or jar.

Recipe adapted from Tapas: A Taste of Spain in America by Jose Andres, published by Clarkson Potter.

Muhjadarrah

I am always on the lookout for vegetarian dishes. Here's one I'd like to try soon as I still have some lentils left in the pantry.

I was first introduced to Muhajadarrah over ten years ago with this recipe, from Deborah Madison's Vegetarian Cooking for Everyone, and I haven't strayed from it since. No need to, really. But a quick google search reveals that, like most classic dishes, there are dozens of different recipes and variations. You can certainly introduce middle eastern spices such as cumin or cinnamon, but I recommend trying this first just as it is. It's revolutionary to taste something so delicious and satisfying that comes from using the simplest and most humble ingredients imaginable.

A few bits of advise: be sure to caramelize the onion very deeply and to use plenty of salt and pepper. These are your only seasonings, so they're very important. Also, be sure to use brown or green lentils, not the orange ones which will just dissolve to a mush.

serves 4

6 T olive oil

1 very large onion (or two medium) sliced into rounds 1/4 inch thick

1 1/4 cups green or brown lentils, sorted and rinsed

3/4 cup white or brown long-grain rice

salt and freshly ground pepper

Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring frequently, until it becomes a rich, dark brown color, about 12-15 minutes. Meanwhile, put the lentils into a saucepan with one quart of water. Bring to a boil and simmer 15 minutes. Add rice, plenty of pepper and more water, if needed, to cover. Cover and cook over low heat until rice is done, about 15 minutes. Stir in half the onions and about 1 teaspoon of salt, then cover and let stand off the heat for 5 minutes. Spoon the lentil-rice mixture on to a platter and cover with the remaining onions.

I serve this with a bowl of cubed feta cheese or good, thick yogurt; some jarred roasted red peppers tossed with sherry vinegar, olive oil and a little garlic; and Trader Joe's middle eastern flat bread, heated in the toaster oven until it puffs. Occasionally I go all out and make a tangy little salad of parsley, capers, shallots, lemon, s & p.

6 hour slow roasted pork shoulder

main courses | serves Serves 4 to 6
Prep time: 10 mins
Cook time: 6 hours

This is a proper old-school Sunday roast with crackling. Leaving the bone in adds a bit of extra flavour and having a layer of fat helps to keep the meat nice and moist as it roasts. This isn’t the kind of joint you carve into neat slices. If you’ve cooked it right, it should pull apart into shreds with a couple of forks. If you’re worried about scoring the crackling yourself, ask your butcher to do it for you, that’s what he’s there for.

• 2kg bone-in shoulder of pork, skin on
• sea salt and freshly ground black pepper
• 2 red onions, halved
• 2 carrots, peeled and halved lengthways
• 2 sticks of celery, halved
• 1 bulb of garlic, skin on, broken into cloves
• 6-8 fresh bay leaves
• 600ml water or vegetable stock


Preheat your oven to 220°C/425°F/gas 7.

Place your pork on a clean work surface, skin-side up. Get yourself a small sharp knife and make scores about a centimetre apart through the skin into the fat, but not so deep that you cut into the meat. If the joint is tied, try not to cut through the string. Rub salt right into all the scores you’ve just made, pulling the skin apart a little if you need to.

Brush any excess salt off the surface then turn it over. Season the underside of the meat with a few pinches of salt and pepper. Place your pork, skin side-up, in a roasting tray and pop in the preheated oven. Roast for 30 minutes, until the skin of the pork has started to puff up and you can see it turning into crackling. At this point, turn the heat down to 170°C/325 F/gas3, cover the pork snugly with a double layer of tin foil, pop back in the oven and roast for a further 4 and a half hours.

Take out of the oven take the foil off, and baste the meat with the fat in the bottom of the tray. Carefully lift the pork up and transfer to a chopping board. Spoon all but a couple of tablespoons of fat out (save it for roast potatoes!)

Add all the veg, garlic and bay leaves to the tray and stir them into the fat. Place the pork back on top of everything and return to the ove sithout the foil to roast for another hour. By this time the meat should be meltingly soft and tender.

Carefully move the meat to a serving dish, cover again with tin foil and leave to rest while you make your gravy. Spoon away any fat in the tray, then add the water or stock and place the tray on the hob. Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits on the bottom of the tray. When you’ve got a nice, dark gravy,pour it through a sieve into a bowl or gravy boat, using your spoon to really push all the goodness of the veg through the sieve. Add a little more salt and pepper if it needs it.

Serve the pork and crackling with your jug of gravy and some lovely roast potatoes (As a treat you can try roasting them in the fat you spooned out of your roasting tray. Some stewed red cabbage and a dollop of apple sauce will finish this off perfectly).

Limoncello Cupcakes

Here's another recipe using limoncello. I still have a bottle in the freezer!

The cupcake is light - love it. I'm not into frosting, but my husband is, and I don't like confectioner's sugar so I didn't use it, and my husband gave it a thumbs up.

1/2 cup plus 2 teaspoons granulated sugar
1 stick plus 1 tablespoon butter, softened
2 eggs, room temperature
3/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon finely grated lemon peel, no pith
2 teaspoons plus 2 tablespoons limoncello
1 tablespoon milk
1 batch cream cheese frosting, recipe follows
a variety of organic edible flowers, see resource guide

equipment: 16 bun muffin pan lined with cupcake papers

1. Preheat oven to 400 degrees. In the bowl of a food processor, combine all ingredients except for 2 tablespoons limoncello and milk. Pulse until the batter is smooth. As the food processor runs, slowly add in remaining limoncello and milk through the funnel and mix until completely incorporated into the batter.

2. Divide the mixture up into the 16 bun muffin pan and bake for 15-20 minutes until the cupcakes have risen and are golden brown on top. Remove from the oven and cool the cupcakes for a few minutes in the tin before removing from the tin and cooling completely. Once cool, frost and top each with a flower. Serve with chilled limoncello. Makes 16 cupcakes.

Cream Cheese Frosting (use half-recipe)

8 ounces cream cheese, softened
1 stick butter, softened
2 teaspoons limoncello
1/4 teaspoon grated lemon zest
2 cups sifted confectioners sugar

In a large mixing bowl beat the cream cheese, butter, limoncello and lemon zest at medium speed until smooth. Slowly add the confectioners sugar and beat at high until full incorporated and the frosting is light and fluffy, about three minutes.

Notes:

This amount of frosting will exceed the amount needed for the cupcakes but the remainder can be refrigerated for up to two weeks and used for additional recipes.

Baba Limoncello with Lemon Cream

Here's a more complicated baba recipe.

Adapted from Felidia Restaurant

Time: 2 1/2 hours, plus cooling

For the babas:
1/2 cup (1 stick) melted unsalted butter, plus additional for tins
1/2 cup milk
1 package (2 1/4 teaspoons) dry yeast
2 cups plus 3 tablespoons bread flour
3 large eggs
1 tablespoon sugar
1/2 teaspoon salt

For the lemon cream:
1 cup milk
5 tablespoons sugar
Grated zest of 1 lemon
Pinch of salt
3 tablespoons corn starch
1 large egg
1 large egg yolk
5 tablespoons unsalted butter
1/2 cup heavy cream

Limoncello syrup:
Grated zest of 10 lemons
3/4 cup sugar
5 tablespoons limoncello (recipe below)

1. Butter a 12-cavity muffin tin and set aside. To prepare the babas, in a saucepan over low heat, gently warm the milk. Pour it into the bowl of an electric mixer or other large bowl and sprinkle in the yeast. Stir until the yeast dissolves. Whisk in 1/2 cup plus 3 tablespoons of the flour and cover the bowl with plastic wrap. Let rise in a warm place until the mixture has doubled, about 30 minutes to 1 hour.
2. Using an electric mixer set with the paddle attachment or a food processor fitted with the dough blade, beat the eggs, sugar, salt, and the remaining 1 1/2 cups flour into the yeast mixture until very smooth. Gradually mix in the melted butter and continue to mix until smooth.
3. Spoon the dough into the muffin tin, filling each cavity halfway. Grease a piece of plastic wrap and cover the muffin tin. Let rise until the dough has risen just above the level of the muffin tin, about 1 hour. Meanwhile, preheat the oven to 350 degrees F.
4. Remove the plastic wrap and bake the babas until they are dark golden brown on top and the bottoms sound hollow when tapped, about 20 minutes. Transfer the tin to a wire rack to cool.
5. To prepare the lemon cream, in a saucepan over medium heat, bring the milk, 3 tablespoons of the sugar, the lemon zest and salt to a boil, stirring until the sugar dissolves.
6. Meanwhile, in a bowl, whisk together the cornstarch, the remaining 2 tablespoons of sugar, the egg and yolk. Whisking constantly, pour the hot milk mixture gradually into the egg mixture. Whisk to combine, then transfer the mixture back to the saucepan.
7. Warm the liquid over medium low heat, whisking constantly, being sure to scrape the bottom and sides of the saucepan. As soon as the liquid reaches a boil, take the saucepan off the heat. Whisk in the butter, a tablespoon at a time. Transfer the mixture to a shallow bowl and lay a piece of plastic wrap directly on the surface of the lemon cream. Refrigerate until well chilled, about 2 hours.
8. To prepare the syrup, in a saucepan, combine the lemon zest, 2 cups water and sugar and bring to a boil, stirring to dissolve the sugar. Simmer until the liquid is yellow, about 2 to 3 minutes. Strain the liquid through a fine sieve into a bowl. Stir in the limoncello. Let cool.
9. Just before serving, whip the heavy cream until it forms soft (not stiff) peaks. Whisk the chilled lemon cream well to loosed it, then gently fold in the whipped cream.
10. Slice the babas in half vertically. Submerge each baba in the limoncello syrup for 10 seconds. Arrange the babas on plates cut sides up, and drizzle them with some more of the syrup. Top the babas with large dollops of lemon cream and serve immediately.

Yield: 12 servings

Limoncello
Adapted from Lemon Zest by Lori Longbotham (Broadway Books 2002)

Time: 30 minutes, plus 15 days resting

6 lemons
One 750-milliliter bottle vodka (preferably 100-proof)
1 1/2 cups sugar

1. Using a vegetable peeler, remove the zest from the lemons, being careful not to include any of the white pith. Put it in a half-gallon jar with a tight-fitting lid and add the vodka. Cover and let stand at room temperature for 10 days, or until the zest is pale and the vodka is a deep yellow.
2. Strain the liquid into a large glass bowl or measuring cup, leaving the zest in the strainer.
3. In a saucepan, bring 3 cups of water and the sugar to a boil, stirring until the sugar is dissolved. Boil for 3 minutes. Pour the hot sugar syrup over the zest in the strainer, into a heatproof bowl and discard the zest. Let cool.
4. Add the syrup to the vodka. Pour the liqueur into bottles with tight-fitting lids. Let stand for 5 days. Store in the freezer.

Yield: 2 bottles

Timpano di Maccheroni (Mystic Pasta Dome)

From Mario Batali's Holiday Food. I plan to try this for my birthday.

Anyone who has seen Stanley Tucci's cinematic masterpiece, Big Night, will remember Primo's rendition of this classic, which takes its name from a large drum. My version differs from that one in many ways, but like it, it makes for a dramatic presentation. Surprisingly, it is not nearly as tricky to prepare as it looks. Except for the rigatoni, you can prepare the whole thing the day before; just blanch the pasta and assemble the dish in the afternoon before your guests arrive. It can then rest in the refrigerator for several hours before the final cooking. You will need a 4 quart metal mixing bowl for the final assembly.

Dough

• 2 1/2 cups all-purpose flour
• 6 ounces lard or butter or vegetable shortening
• 4 egg yolks
• 1/2 teaspoon kosher salt ((end of dough ingredients)
• 2 tablespoons unsalted butter
• 1 1/2 cups toasted breadcrumbs (4 ounces)
• 2 lbs rigatoni pasta or ziti pasta
• 2 tablespoons extra-virgin olive oil

For the assembly

• 2 1/2 cups ragu napoletano neapolitan meat pasta sauce (I use Ragu Napoletano (Neapolitan Meat Sauce))
• 2 cups freshly grated parmigiano-reggiano cheese
• 1-1 1/2 cup bechamel sauce (I use Besciamella Sauce)
• 1/2 lb prosciutto, crudo cut into 1/4 inch dice
• 3 gratings nutmeg
• 12 polpette alla napoletana neapolitan meatballs (use Polpette Alla Napoletana (Neapolitan Meatballs)
  

1. To make the dough: Place the flour on a wooden work surface, make a well in the top.
2. Cut the lard or other fat into ¼-inch pieces and place in the center of the well with the yolks, ½ teaspoon salt, and a teaspoon of ice water. Mix well with the tips of your fingers to form a lumpy mass. Bring together as a dough and knead for 4-5 minutes. Wrap in plastic and set aside.
3. Preheat oven to 375-degrees. Bring 6 quarts of water to a boil in a spaghetti pot and add 2 tablespoons of salt.
4. Roll out pasta to a large circle ¼-inch thick. Butter the metal bowl and dust thickly with the toasted bread crumbs. Lay the pasta in the bowl to line it completely, with a 1 ½-inch edge hanging over the rim.
   
5. Cook the rigatoni/ziti in the boiling water, 3 minutes less than the package instructions. Drain and refresh under cold running water, or an ice bath, until cold, 2-3 minutes.Toss with olive oil, and set aside.
6. Mix half of the cooked rigatoni/ziti with 2 ½ cups meat sauce and ½ cup of Parmiagiano, and set aside. Mix the remaining cooked rigatoni with half of the Besciamella, ¼ cup of Parmigiano, the prosciutto, and nutmeg.(Cook's Note: I probably didn't add quite as much sauce as the recipe suggests, just added enough until it looked right.) Place this besciamella-sauced rigatoni/ziti into the bowl, and press lightly. Sprinkle with some of the grated Parmigiano, I added a good layer.Arrange the meatballs on top in an even layer, and press down carefully. Sprinkle with more Parmigiano. Spread the meat-sauced pasta over the meatballs and press down gently.
   
7. Fold the extra pasta over the whole thing, and press gently to seal. Cover the open top with foil and bake for 1 hour 20 minutes.
8. Remove from the oven, remove the foil, and invert onto a large serving platter, without removing the bowl.Allow to rest 10 minutes, then carefully loosen the pasta around the sides with a knife and knock with your knuckles to release the bowl. Serve immediately with the remaining shredded Parmigiano on the side, cutting the timpano into wedges to serve.

No-Bake Chocolate Cookies

This looks like an interesting recipe from Mario Batali's Holiday Food.

2 cups sugar
1/2 cup whole milk
3 tablespoons unsweetened cocoa powder
1/4 cup (1/2 stick) unsalted butter
3 cups rolled oats
1 cup flaked coconut
1 teaspoon vanilla extract
1 cup mini marshmallows

Line a cookie sheet with waxed paper and set aside.

In a large, heavy-bottomed saucepan, combine the sugar, milk, cocoa, and butter and stir to combine. Cook over high heat and bring to a boil. Allow to boil for 1-1/2 minutes, remove from heat, then add the oats, coconut, vanilla, and marshmallows and stir well to combine. Drop by tablespoonfuls onto the prepared cookie sheet and chill.

Baba (Yeast Cake Doused with Limoncello)

Limoncello is the digestif of choice in southern Italy. It's a simple concoction of lemon peels steeped in vodka to which sugar syrup has been added. When served in a chilled glass, at the proper temperature - almost freezing - limoncello is a refreshing, almost slushy drink.

I had my first taste of limoncello in Venice, while watching the World Cup at the hotel lobby. I thought I was just drinking lemon juice, not knowing that my drink was laced with vodka. Since I almost gulped down the drink, I thought I couldn't walk straight afterward!

Here's a recipe from Mario Batali's Holiday Food cookbook. I should make the recipe in half next time as this is too much for us.

In Amalfi these cakes are made small enough to fit into a soup spoon. In place of the more expected rum-flavored syrup, they are soaked in limoncello, the sweet lemon liqueur from the giant lemons of the Amalfi coast. A shop at the top of the Via Dei Mulini, near the town of Amalfi's lemon groves, sells baba from jars, all ready to eat.

Cake
1 envelope active dry yeast
1/4 cup warm water
2 tablespoons cake flour flour 4-1/2 cups
6 tablespoons (3/4 stick) unsalted butter
1/2 cup sugar
1/4 teaspoon kosher salt
5 eggs plus 2 yolks

Bathing liquid
1 cup water
1 cup sugar
1/2 cup limoncello or other lemon or orange liqueur

2 cups heavy cream

Preheat the oven to 375F. Butter then flour a 12-cup Bundt pan and set aside.

In a small mixing bowl, stir together the yeast and warm water until dissolved. Add 2 tablespoons of flour, stirring until a paste is formed. Set aside for 10 minutes.

In a mixing bowl, beat the butter and sugar together until a ribbon forms when the beaters are lifted, 5 to 6 minutes. Place the dough hook attachment on the mixer. Add the yeast mixture, the remaining flour, the salt, and eggs and yolks to the butter mixture, and mix well, 10 to 15 minutes, until the dough pulls away from the sides of the bowl.

With floured hands, remove the dough from the mixing bowl in one piece. Place in the prepared pan, smoothing it into the ring shape. Cover with a towel and set in a warm spot to rise for 1 hour, until doubled.

Bake the cake for 30 minutes until cooked through, or when a skewer inserted halfway in exits clean. Remove and allow to cool on a cake rack for 20 minutes. Remove the cake from the pan and place in a large bowl.

In a small saucepan, heat the water and sugar to boiling and stir to dissolve the sugar. Lower heat to a very high simmer and cook for 15 minutes to form a simple syrup. Remove from heat, stir in the limoncello, and allow to cool for 5 minutes. Poke the top of the cake all over with a thin knife to form 20 to 25 slender holes. Spoon the lemon syrup over the cake top and into holes. Pour off the syrup that drains out the bottom of the cake and repeat twice. Cool.

Whip the cream to soft peaks. Serve the baba with whipped cream piled high in the center hole.

Serves 8-10.

Sautéed Green Beans With Bacon

This recipe was the second dish I made for our Christmas Day lunch. Instead of green beans, I used half a bag of mixed vegetables (corn, peas, beans) since I didn't want another green vegetable dish. I also added oregano and basil.

This simple side is a classic crowd-pleaser. You can cook the green beans and bacon up to two days ahead; refrigerate them separately until you're ready to assemble the dish.

Yield: 12 servings (serving size: about 2/3 cup)

• 2 1/2 pounds green beans, trimmed
• 3 bacon slices
• 1/2 cup chopped shallots
• 1 teaspoon freshly squeezed lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Cook green beans in boiling water for 5 minutes or until crisp-tender. Drain and plunge beans into ice water; drain.

Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan; crumble. Add shallots to drippings in pan; sauté 4 minutes or until tender. Add beans, juice, salt, and pepper to pan; toss to combine. Cook 5 minutes or until thoroughly heated, stirring often. Remove from heat. Sprinkle bacon over bean mixture; toss.

Calories:

46 (22% from fat)

Fat:

1.1g (sat 0.4g,mono 0.5g,poly 0.2g)

Protein:

2.5g

Carbohydrate:

8g

Fiber:

3.3g

Cholesterol:

2mg

Iron:

1.1mg

Sodium:

93mg

Calcium:

38mg

Melissa Williams, Cooking Light, NOVEMBER 2007

Creamed Spinach Gratin

I prepared two vegetable dishes for our Christmas Day potluck lunch. This was one of them.

Placing the creamed spinach in a casserole and topping it with sliced tomatoes gives the dish a bright, festive touch of red and green.

Yield: 6 servings (serving size: 1/2 cup)

• 1 (10-ounce) bag fresh spinach (I used two packs of chopped, frozen spinach)
  
• Cooking spray
• 2/3 cup chopped onion
• 1/4 cup tub-style light cream cheese
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup (1/4-inch-thick) sliced tomato
• 1/4 cup dry breadcrumbs
• 2 tablespoons finely grated fresh Parmesan cheese

Preheat oven to 375°.

Remove large stems from spinach. Tear spinach into 1-inch pieces; place in a colander. Rinse spinach under cold water; drain. Set aside.

Place a large Dutch oven coated with cooking spray over medium heat until hot. Add onion; sauté 3 minutes. Add spinach; cover and cook 2 minutes or until spinach wilts. Add cream cheese, oregano, salt, and pepper. Uncover and cook an additional minute or until cream cheese melts. Spoon spinach mixture into a 1-quart gratin dish or shallow casserole coated with cooking spray. Arrange tomato slices in a single layer on top of spinach,and sprinkle with breadcrumbs and Parmesan cheese. Bake at 375° for 30 minutes or until golden brown.

Nutritional Information:

Calories:

72 (35% from fat)

Fat:

2.8g (sat 1.4g,mono 0.3g,poly 0.3g)

Protein:

4.2g

Carbohydrate:

8.5g

Fiber:

2.8g

Cholesterol:

7mg

Iron:

1.8mg

Sodium:

265mg

Calcium:

105mg

Cooking Light, NOVEMBER 1997

Sweet & Sour Chicken

I had a can of pineapple chunks in the pantry and a tub of chicken cubes in the freezer and I wanted to cook something different tonight, not my usual Chicken Hula. I stumbled upon this recipe while looking for a spinach gratin recipe for tomorrow's Christmas lunch. You can substitute pork for chicken.

• 1 pound of boneless and skinless chicken thighs or breasts, cut into 1" chunks
• 1 egg white
• 1/2 teaspoon kosher salt (1/4 teaspoon table salt)
• 2 teaspoons cornstarch
• 1 10-ounce can pineapple chunks (reserve juice)
• 1/4 cup juice from the canned pineapple
• 1/4 cup white vinegar
• 1/4 cup ketchup
• 1/2 teaspoon kosher salt (1/4 teaspoon table salt)
• 2-3 tablespoons brown sugar
• 1 tablespoon + 1 teaspoon cooking oil
• 1 red bell pepper, cut into 1 inch chunks
• 1 yellow bell pepper, cut into 1 inch chunks
• 1 teaspoon grated fresh ginger

1 In a bowl, combine the chicken with the egg white, salt and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.

2 In the meantime, whisk together the pineapple juice, vinegar, ketchup, salt, and brown sugar.

3 Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in the 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot. Add the chicken and spread the chicken out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned. Flip and fry the other side the same for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.

4 Turn the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up and then add the bell pepper chunks and ginger. Fry for 1 minute. Add the pineapple chunks and the sweet and sour sauce. Turn the heat to high and when the sauce is simmering, add the chicken pieces back in. Let simmer for 1-2 minutes, until the chicken is cooked through. Timing depends on how thick you've cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's pink, add another minute to the cooking.

Taste the sauce and add more brown sugar if you’d like.

Serves 4.

Hepburn's Brownies

There are several versions about this recipe's origins.

1/2 cup (1 stick) unsalted butter
2 oz unsweetened chocolate, chopped
1 cup sugar
2 eggs, slightly beaten
1/2 teaspoon vanilla
1/4 cup all-purpose flour
1/4 tsp salt

Preheat oven to 325 degrees F (165 degrees C) and place rack in center of oven. Butter and flour an 8 inch (20 cm) square baking pan.

Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water (or in a heavy medium saucepan over low heat). Remove from heat and stir in the sugar. Next, stir in the vanilla extract and eggs and whisk until well blended. Finally, stir in the flour, salt and chopped nuts (if using).

Pour into the prepared pan and bake for about 35-40 minutes, or until a toothpick inserted in the center comes out sticky, with just a few crumbs clinging to it, but is not wet. Do not overbake. Remove from oven and let cool completly on a wire rack. Chill if you have the time, then cut into squared. If chilled, let stand at room temperature before serving.These freeze very well.

Makes 16 brownies.

Cranberry-Orange Loaf Recipe

This is not your usual fruit cake.

Photo and recipe from Better Homes & Gardens.

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon finely shredded orange peel
• 2 eggs
• 1/2 cup milk
• 1/2 cup butter, melted
• 3/4 cup coarsely chopped cranberries
• 3/4 cup chopped pistachios or walnuts, toasted
• 1/2 cup chopped dried figs and/or dried apricots
• Orange Butter (optional)

Directions

1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In a large bowl, stir together flour, sugar, baking powder, and salt. Stir in orange peel. Make a well in center of flour mixture; set aside.

2. In a medium bowl, beat eggs with a fork; stir in milk and melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in cranberries, nuts, and figs and/or apricots.

3. Spoon batter into prepared pan; spread evenly. Bake for 65 to 70 minutes or until a wooden toothpick inserted near the center comes out clean. If necessary to prevent overbrowning, cover with foil for the last 15 minutes of baking.

4. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing. If desired, serve with Orange Butter.

5. Makes 1 loaf (14 servings)

6. Orange Butter: In a small bowl, stir together 1/3 cup butter, softened; 1 tablespoon powdered sugar; and 1 teaspoon finely shredded orange peel until combined. Makes about 1/3 cup.

Nutrition Facts

• Calories 245,
• Total Fat (g) 11,
• Saturated Fat (g) 5,
• Cholesterol (mg) 48,
• Sodium (mg) 179,
• Carbohydrate (g) 34,
• Fiber (g) 2,
• Protein (g) 5,
• Vitamin A (DV%) 0,
• Vitamin C (DV%) 2,
• Calcium (DV%) 5,
• Iron (DV%) 7,
• Percent Daily Values are based on a 2,000 calorie diet

Notes: One recipe of nut bread batter can be baked in pans of many different sizes. If you want to bake smaller loaves or muffins instead of a single large loaf, use this chart to figure the baking time. Do remember that no matter which pan(s) you use, fill them only two-thirds full. If you have batter remaining, use it to make muffins.

Pan Size Baking Time
9x5x3-inch loaf pan 1 to 1-1/4 hour
8x4x2-inch loaf pan 50 to 60 minutes
7-1/2 x 3-1/2 x 2-inch loaf pan 40 to 45 minutes
4-1/2 x 2-1/2 x 1-1/2 inch loaf pans 30 to 35 minutes
2-1/2 inch muffin cups 15 to 20 minutes
1-1/4 inch mini muffin cups 7 to 12 minutes
Jumbo muffin cups about 30 minutes

Baking times are approximate and may vary with the recipe.

Chocolate Cashew Bread

Nut breads are perfect for making ahead. In fact, before they are sliced, nut bread loaves should be cooled, wrapped, and stored at room temperature overnight so the flavors mellow. This also makes them easier to slice. For longer storage, tightly wrap the cooled loaf in foil or seal it in a freezer bag. Freeze for up to 3 months. Thaw the wrapped loaf in the refrigerator overnight.

Photo and recipe from Better Homes & Gardens.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 3/4 cup milk
• 1/2 cup cooking oil
• 1-1/3 cups semisweet chocolate pieces
• 1 cup chopped cashews or hazelnuts
• 1/2 teaspoon shortening
• Coarsely chopped cashews or hazelnuts (optional)

Directions

1. Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In a large bowl, stir together flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.

2. In a medium bowl, beat egg with a fork; stir in milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in 1 cup of the chocolate pieces and the 1 cup cashews.

3. Spoon batter into prepared pan; spread evenly. Bake for 50 to 55 minutes or until a wooden toothpick inserted near the center comes out clean.

4. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight.

5. Before serving, in a small saucepan, combine remaining 1/3 cup chocolate pieces and the shortening. Heat and stir over low heat until melted and smooth. Drizzle chocolate mixture over loaf. If desired, sprinkle additional coarsely chopped cashews or hazelnuts on top. Let stand until chocolate is set.

6. Makes 1 loaf (14 servings)

7. *Use artifical holly leaves and berries to embellish food gifts. Real holly can be poisonious so it shouldn't come in contact with food.

Nutrition Facts

• Calories 301,
• Total Fat (g) 18,
• Saturated Fat (g) 5,
• Cholesterol (mg) 16,
• Sodium (mg) 148,
• Carbohydrate (g) 33,
• Fiber (g) 2,
• Protein (g) 5,
• Vitamin A (DV%) 0,
• Vitamin C (DV%) 0,
• Calcium (DV%) 5,
• Iron (DV%) 11,
• Percent Daily Values are based on a 2,000 calorie diet

Brownie Muffins

They're muffins in the morning and brownies by night. Overbaking kills brownies. Check for doneness by pressing on their tops - they'll spring back when ready. Makes one dozen 2-1/2 inch muffins.

2 cups semi-sweet chocolate chips
10 tbsp unsalted butter
4 eggs, lightly beaten
3/4 cup sugar
1 tsp vanilla extract
1/4 tsp salt
1 cup all-purpose flour
1 cup chopped walnuts or pecans
Milk chocolate chips

Preheat oven to 350; line 12 muffin cups with foil liners and coat each with nonstick spray.

Melt semisweet chips and butter together in a large in a microwave at 50% power for 1 minute;stir. Microwave another minute and stir again. Repeat until mixture is smooth; let cool slightly.

Whisk eggs, sugar, vanilla and salt into melted chocolate. Be careful that the chocolate isn't too hot, or it will scramble the eggs.

Fold in flour just until incorporated. Add 1 cup milk chocolate chips and nuts.

Scoop about 1/3 cup batter into prepared foil cups. Then mound the top with an additional heaping spoonful of batter.

Top each with additional milk chocolate chips. Bake 35-40 minutes, remove from the pan, and cool on a rack.

Green Beans with Mushroom

Here's a side dish to with the ham.

1 lb haricot verts or green beans, trimmed
4 strips thick-sliced bacon, diced
1/2 lb button mushrooms, quartered
1/2 cup minced shallots
2 teaspoons sugar
1/4 cup white wine vinegar
Salt and pepper to taste

Blanch beans in a pot of boiling salted water, 3 minutes. Drain and plunge beans into ice water to stop cooking. Drain well and set aside.

Saute bacon in a large skillet over medium-high heat. Add mushrooms, shallots, and sugar;cook until mushrooms and shallots begin to brown, 5 minutes. Deglaze with vinegar, scraping bottom of the pan. Add beans and cook until heated through. Serve immediately.

Baked Ham with Rum & Cola Glaze

Fresh ham comes from the pig's hind leg. Because a whole leg is quite large, it is usually cut into two sections. The sirloin, or butt, end is harder to carve than our favorite, the shank end.

Makes one 6-8 lb ham and 1 cup of glaze
Total time: 2 hours + resting

For the ham:
1 butt half, bone-in ham (6-8 lb)
2-3 cans cola (12 oz each)

For the glaze:
2 cans cola ( 12 oz each)
3/4 cup packed dark brown sugar
1/4 cup prepared yellow mustard
1/4 cup lime juice
2 tablespoons dark rum
1 tablespoon dry mustard
Dash of salt

Preheat oven to 325F. Place the ham, cut-side down, on a rack inside a roasting pan. Add 2-3 cans cola to cover bottom of roasting pan, but not touching ham.

Bake ham, loosely tented with foil, for 1 hour. The foil tent and cola keep the ham moist while baking. Meanwhile, prepare the glaze.

Reduce 2 cans of cola for the glaze to 1/2 cup over medium-low heat, about 40 minutes (watch carefully to prevent it from over-reducing). Whisk in remaining ingredients and simmer to dissolve.

Uncover ham after 1 hour and begin glazing, brushing every 15 minutes during the last hour of baking. (Check to make sure there is still some cola in the bottom of the pan; add more as needed.) Remove ham once an internal temperature of 110 degrees is reached. Rest at least 15 minutes before carving.

Look at the face of the ham - you see distinct muscle groups. Cut where the muscles join, separating the ham into 3 major portions. To slice, hold the piece in place with a carving fork and cut perpendicular to the face. Slice against the grain of the meat.

Dark Chocolate Brownies

I'm still looking for the ultimate brownie recipe. I had one years ago, but can't seem to find it. Here's one I will try soon.

Photo and recipe from Better Homes & Gardens.
Ingredients

• 7 ounces unsweetened chocolate, coarsely chopped
• 3/4 cup butter
• 1/4 cup water
• 1 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1-1/3 cups all-purpose flour
• 1/8 teaspoon salt
• 1/8 teaspoon ground cinnamon
• Unsweetened cocoa powder and/or powdered sugar

Directions

1. Preheat oven to 350 degrees F. Lightly grease a 9-inch square by 2-inch deep baking pan; set aside. In a medium saucepan, combine chocolate, butter, and the water; cook and stir over low heat until chocolate is melted. Transfer to a large bowl.
2. Add granulated sugar and brown sugar to chocolate mixture; beat with an electric mixer on low to medium speed until combined. Add eggs and vanilla; beat on medium speed for 2 minutes. Add flour, salt, and cinnamon. Beat on low speed until combined. Spread batter in prepared pan.
3. Bake for 25 to 30 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack. Cut into bars. Sprinkle with cocoa powder and/or powdered sugar.
Makes: 20 to 25 brownies
To Bake Ahead: Prepare brownies as directed; do not cut into bars. Cover pan. Store at room temperature for up to 3 days. For longer storage, cut brownies into bars and layer between waxed paper in an airtight container; cover. Freeze for up to 3 months. Thaw brownies; sprinkle with cocoa powder and/or powdered sugar.

Pot Roast With Cranberries

I borrowed several holiday-themed magazines, and haven't decided what to prepare for the holidays. Here's a recipe from Mark Bittman to consider for Christmas dinner.

Of all the recipes I’ve introduced at this time of year, this one has become the most popular. I think it’s the combination of richness, sourness, and blatant seasonal link.

A cut that cooks faster, like tenderloin, works perfectly here, and it reduces the usually lengthy cooking time to just over an hour, especially if you cook the meat medium-rare, which in itself is a nice touch. The only disadvantage is that tenderloin is much more expensive than brisket, but there is so much less shrinkage that it's not as painful as you might think. In fact, two pounds of tenderloin will serve four or even six quite nicely; you would need more than that with brisket or chuck.

Ingredients

• 1 tablespoon butter or extra virgin olive oil
• 1/2 cup sugar
• 1 2-pound piece tenderloin, or 3-pound piece chuck or brisket
• Salt and freshly ground black pepper
• 1/2 cup sherry vinegar or good wine vinegar
• 1 12-ounce bag cranberries
• 1 orange
• Cayenne to taste

Method

• 1. Put butter or oil in a casserole or skillet with a lid, and turn heat to medium-high. Put sugar on a plate, and dredge meat in it on all sides; reserve remaining sugar. When butter foam subsides or oil is hot, brown meat on all sides, seasoning it with salt and pepper as it browns.
• 2. When meat is nicely browned, add vinegar, and cook a minute, stirring, then add cranberries and remaining sugar, and stir. Strip zest from orange (you can do it in broad strips, with a small knife ovegetable peeler), and add it to pot; juice orange, and add juice also, along with a pinch of cayenne. Turn heat to low, and cover pan; mixture should bubble but not furiously.
• 3. Cook, turning meat and stirring about every 30 minutes. Tenderloin will be medium-rare in about 1 hour, or when its internal temperature is 125 to 130 degrees; cook it longer if you want it more done. Chuck or brisket will take 2 hours or longer; it is done when tender. Taste, and adjust seasoning if necessary. Turn off heat, and let roast rest for a few minutes, then carve and serve, with sauce.

Source: The New York Times

Sweet-and-Spicy Bacon

My son loves bacon. I wonder if he will like it cooked this way.

8 strips thick-sliced bacon
Fresh coarsely ground pepper
2 tablespoons brown sugar

Saute bacon in a skillet over medium heat. Grind pepper to taste directly onto the bacon (finely ground pepper will be too "dusty" and peppery). Turn bacon over and pepper the other side.

Cook bacon almost to desired degree of doneness and sprinkle with brown sugar. Cook until sugar melts but doesn't burn or stick, 1 minute.

Il Tost (Grilled Cheese ahd Ham Sandwich)

Here's a recipe from Alone in the Kitchen with an Eggplant.

Four thin, square slices white bread (Pepperidge Farm's Very Thin Sliced White/Wheat)
1-1/2 tablespoons butter
2 oz imported Italian fontina cheese, or aged Swiss or Gruyere cheese sliced thin, or slivers of Parmigian-Reggiano cheese
Two slices cooked, unsmoked ham, preferable imported cooked Parma ham, but not prosciutto
A baking dish

1. Turn on the oven to 500F.
2. Butter each slice of bread on one side only.
3. Cover the buttered side of each of two slices with cheese and top with one slice of ham.
4. Cover with the remaining slice of bread, buttered side facing in.
5. Place in the baking dish without overlapping.
6. Bake in the preheated oven for 5 minutes. If after 5 minutes the bread is not yet fully browned, bake for an additional minute.
7. Serve hot, cutting the tost diagonally in half if desired.

Black Beans for One

Alone in the Kitchen with an Eggplant is a collection of essays from cooks, chefs, writers, and others, all on the theme of eating alone. This is one of the recipes by Jeremy Jackson that I'd like to try.


1 tablespoon olive oil
1 small onion, chopped
1 clove garlic, minced
1 15-oz can black beans
Salt and freshly ground pepper

In a medium saucepan, heat the olive oil over medium heat, then add the onion and garlic. Cook them, stirring frequently, until they've started to brown. Add the beans and their liquid, stir, and lower the heat.

Simmer the beans, partially covered, stirring occasionally, until the liquid thickens a bit and is smooth - about 20 minutes. Add salt and pepper to taste. At this point, the beans can be served immediately or removed form the heat, covered, and kept warm for up to 15 minutes.

Beef in Mushroom Sauce Casserole

Here's a simple casserole dish I tried a few weeks ago from Reader's Digest "One Dish Meals" cookbook.

Preheat oven to 350.

Saute the following in 2 tablespoons oil, butter or margarine in a deep 12-inch skillet over moderate heat until slightly softened - 3 to 5 minutes:

1/2 cup finely chopped yellow onion
2 cups frozen mixed vegetables, thawed and drained
2 cloves garlic, minced

Add:

1 lb lean ground beef, or 8 oz each lean ground beef and pork
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon each salt and black pepper

Cook, stirring until the meat is no longer pink - 3 to 5 minutes.

Mix in:

10-3/4 oz can cream of mushroom soup
1 cup milk
8-oz can sliced mushrooms with liquid
2 teaspoons Dijon mustard

Bring to a simmer, then stir in:

4 oz uncooked medium-wide egg noodles

Spoon mixture into a greased 11 x 9 x 2 baking dish or shallow 2-1/2 quart casserole.

Sprinkle with:

1 cup coarsely shredded Gruyere cheese or 1/2 cup each shredded Gruyere and grated Parmesan.

Bake, uncovered for 35-45 minutes or until bubbling and lightly browned.