Warm asparagus salad with chive vinaigrette

5.27.11 : 147/365

Made this Warm asparagus salad with chive vinaigrette tonight... fresh and fantastic!

Warm asparagus salad with chive vinaigrette

Cooking time 3 minutes
Preparation time 8 minutes
Makes 4 servings


Ingredients
1 bunch fresh chives
3 tbsp (45 mL) apple cider vinegar or white wine vinegar
1 tbsp (15 mL) each Dijon mustard and liquid honey
1 tsp (5 mL) dried tarragon
1/2 tsp (2 mL) salt
1/2 cup (125 mL) vegetable oil
2 bunches asparagus  


Directions
1.Coarsely chop chives. Whirl with vinegar, Dijon, honey, tarragon and salt in a blender or food processor until evenly mixed. With motor running, gradually pour in oil. Pour into a measuring cup or small bowl. Use right away or cover and leave at room temperature up to 4 hours or refrigerate up to 3 days.


2.Partially fill a large, wide frying pan with water and bring to a boil over high heat. Snap tough ends from asparagus and discard. Add asparagus to boiling water. Cook, uncovered and stirring occasionally, until tender-crisp, 3 to 4 minutes. Drain well. Arrange on plates. Stir dressing, then drizzle over asparagus. Delicious warm or at room temperature with garlic toasts.


Nutrients per serving
4.5 g protein
22.4 g fat
11 g carbohydrates
2.7 g fibre
1.4 mg iron
42 mg calcium
248 calories

Summer in a bowl?

5.18.11 : 138/365

Here's a tasty idea for a nice light summer side, it's just simple vinaigrette with tomatoes and artichoke quarters. Simply fresh!

Simple vinaigrette
(to taste)

White vinegar (or another type to change the taste)
Dijon mustard
Salt
Pepper
Olive Oil
(you can splash a little lemon juice, Herb de Provence, other herbs of choice or even some minced garlic if you wish)
Enjoy!

New Era Recipes

Coach’s Potato Salad

6 Idaho potatoes
5 hard-boiled eggs
1 small onion
Salt and pepper
5 kosher dill pickles
2 cups Hellman’s mayonnaise (Grandpa insisted on Hellman’s)
Note: Check out Bruce’s suggestion below for substituting light mayo, buttermilk or yogurt for some of the Hellman’s.
1 tablespoon apple cider vinegar
1 tablespoon prepared yellow mustard
1 tablespoon sour cream

1. Boil potatoes and cool to room temperature. Peel and dice.
2. Chop eggs and mince onions. Stir together potatoes, eggs and onion in a bowl and chill. Add salt and pepper to taste.
3. To make the dressing, chop pickles and combine them with remaining ingredients. Chill.
4. Combine chilled potatoes and dressing and return to fridge. Check for seasoning, adding more salt and pepper as needed. Best after several hours in fridge when flavors have had a chance to combine.

Bruce’s notes:
*While this salad is beloved in the family “as is,” we all realize the 2 cups of mayo contains a lot of fat and cholesterol. I have successfully “lightened” the salad by using “light” mayo, reducing the total mayo by at least ½ cup and upping the vinegar a little bit. Another possibility, but not tested, would be the addition of low fat buttermilk in place of some of the mayo and probably eliminating the sour cream.
*I also have added more mustard. Grandpa always used to ask “Is there enough mustard in the potato salad?”

Serves 6
Created by Lester – his signature dish
Made at the cottage by Lester, of course, and by Bruce many times

Rudy’s Hot Fudge

2 tablespoons butter
1 cup sugar
2 tablespoons cocoa
1 can (12 ounces) evaporated milk
1 teaspoon vanilla extract

1. Melt butter in a small saucepan. Remove from heat and stir in sugar and cocoa.
2. Return to heat and slowly add evaporated milk, stirring constantly until mixture comes to a boil. Continue to boil, stirring constantly for 10 minutes.
3. Remove from heat and add the vanilla. Sauce will be quite thin but will set a little as it cools.

Katharine’s notes:
*You can also use 1½ cups heavy cream if you’d like instead of the evaporated milk.
*I added ¼ teaspoon salt because I think sweet things are always helped by a bit of it. There is a physiological reason for that but we don’t need to go into it here.

Makes about 2 cups
Created by Ruth and made at the cottage numerous times

An Additional Indian Dish

Gujarati Cabbage Slaw
One of last week’s dinner party guests asked for this recipe so I thought it made sense to add it to the blog.

¼ cup peanut oil or vegetable oil
¼ teaspoon asafetida, if you can find it
Note: Asafetida is the hardened sap of a fennel-like plant. You can find it at a purveyor of Indian spices in little plastic containers. (Vik’s in Berkeley) The smell is quite strong but the taste, while distinctive, is mild.
¾ cup dry-roasted peanuts, coarsely chopped
1 medium head green cabbage (1½ pounds), finely shredded
1 cup shredded fresh coconut or ½ cup dried unsweetened shredded coconut
¼ cup finely chopped fresh cilantro
1 fresh Thai, serrano or cayenne chili, finely chopped, more or less to your taste
3 tablespoons sugar, or less if you desire
1 teaspoon salt
½ teaspoon ground turmeric
Juice of medium lime (about 2 tablespoons)

1. Heat the oil in a wok or a deep 12-inch skillet over medium-high heat. Add asafetida and peanuts; sizzle for 30 seconds.
2. Add the remaining ingredients except for the lime juice; stir fry about 5 minutes or until the cabbage is hot. If your cabbage threatens to burn, add a tablespoon or two of water to keep the pan moist but not wet. Remove from the heat.
3. Stir in the lime juice. Serve warm, at room temperature, or chilled, depending on your preference.

6 servings
Adapted from Raghavan Iyer’s Betty Crocker’s Indian Home Cooking

Two Winter Salads

Orange and Black Olive Salad
The oranges on the tree outside my kitchen window are pretty sparse this year. I had my trees trimmed at precisely the wrong time—when the fruit was just forming. But trimming was exactly what the tree needed to make abundant fruit next year—if I can just hold on. The store-bought varieties are quite flavorful so I can still make this wonderful winter salad.

6 navel or temple oranges
1 cup pitted Kalamata olives
2 tablespoons olive oil
2 cloves garlic, chopped or pressed
1 teaspoon sweet smoky paprika
¼ teaspoon hot smoky paprika
1 teaspoon salt
1 teaspoon sugar
½ teaspoon ground cumin
2 tablespoons chopped parsley

1. Peel and section the oranges: First cut off the stem and the navel ends of the orange down to the flesh. Then cut off all the peel and white pith from the orange, starting at the top and working around the orange. It is easiest to do this with a serrated knife. Next section the orange by cutting on one side of the membrane and then on the other to release the orange piece. Continue your way around the orange. Squeeze the juice from the membrane into the bowl with the oranges. Refrigerate if you are not serving right away. You can do this the day before you are going to serve it.
2. Just before serving, drain the oranges, saving the juice. Arrange the olives and the oranges on a serving dish.
3. Make a dressing of the olive oil and the remaining ingredients, except the parsley; pour it over the olives and oranges. Add some of the reserved juice if the oranges need a bit more sauce; you can drink the rest. Sprinkle with parsley and stir in slightly. Serve at once.

Serves 4-6
Adapted from Paula Wolfert’s Couscous

Tabbouleh Cracked Wheat Salad
Elias Abusaba, our dear friend and a remarkable poet, would make us his version of Lebanese tabbouleh every time he and Mary Edith came to dinner. Nothing could compare to his. After he died, I was on my own and have tried my best to duplicate his wonderful salad, although I must confess (please forgive me, Elias) I don’t chop the parsley, green onions, and mint by hand. In memory of Elias…

½ cup bulgur (cracked wheat)
Juice of 1-2 lemons equaling about 6 tablespoons
3 Romas or other tomatoes, seeded, juiced, and chopped (you want about 2 cups chopped)
Note: Romas are pretty good during the winter—but are certainly not local. You can also use sun-dried tomatoes in olive oil, thinly sliced.
2 cups chopped parsley (1½ - 2 bunches) using a food processor
½ cup chopped green onions (4-5 green onions) using a food processor
½ cup chopped mint, using a food processor
1 tablespoon dried mint
½ cucumber, peeled, seeded and diced
Pinch of allspice, optional
Pinch of cinnamon, optional
½ teaspoon cumin, optional
Salt and pepper to taste
1/3 cup olive oil
Lettuce for serving

1. Soak the bulgur in 2 cups water for 20 minutes. Squeeze well with your hands, removing as much moisture as you can.
2. Put in a bowl and add the lemon juice and tomatoes. Let sit for 30-45 minutes to absorb the liquid or until the grain is tender.
3. Add the parsley, green onions, fresh and dried mint, cucumber, spices, if desired, salt, pepper and oil. Mix well.
4. Just before serving, taste for seasonings. Adjust as needed. You can serve the salad on a bed of greens or use the leaves to scoop it up.

6 servings
A combination of two recipes: Cassie Maroun-Paladin’s Foods of the Lebanon and Claudia Roden’s The New Book of Middle Eastern Food

A RECIPE FOR PEOPLE THAT LIKE FOOD

I don't know what your market is called wherever all of you live but here we go to Publix. It looks like this

Anyway, this post most certainly is NOT about a stupid shopping market...it is about a delicious recipe of the salad kind. You've done it, we've all done it...its FREE SAMPLES TIME! Oooh how we love free sample time at the grocery store. This one particular time I stopped at the "Aprons Booth" and they were making this delicious Greek cucumber salad. It seriously blew my socks off with its tastiness, and I said we've got to make this.  We grabbed the card & the ingredients: (this is where you might want to practice that copy and paste sequence)

Ingredients
1 cucumber
1 pint cherry tomatoes
1/2 cup pre-diced onions
1/2 cup Greek salad dressing
1/2 teaspoon Greek seasoning
1/4 teaspoon kosher salt
 

Prep

• Peel cucumber, if desired, then cut in half lengthwise. Slice thinly and place in medium bowl.
• Cut cherry tomatoes lengthwise into quarters; add to cucumbers.

Steps

1. Stir in remaining ingredients until evenly coated.
2. Let stand 10–15 minutes to blend flavors. Stir and serve.CALORIES:  140kcal; FAT 11g; CHOL 0mg; SODIUM 520mg; CARB 31g; FIBER 2g; PROTEIN 1g; VIT A 15%; VIT C 20%; CALC 2%; IRON 2% 

Not only is it quick and easy, but its deliciouso and is a great alternative to regular 'ol tradish salad. The only thing I added on top that the recipe didn't call for was some Feta Cheese, I highly recommend you do it. 

 BAM! There it is. I don't have a fancy camera, although I'd like one....so I take a lot of random crappy pics with my severely outdated phone. This is the last time I'm apologizing for it. Ok maybe not.

Enjoy!   -Kat

Dinner Salad for the End of the Summer

New Wave Salad
I am always seeking out one-dish meals. And this one is absolutely perfect for the end-of-season gorgeous crops of basil, tomatoes and green beans.

1½ cups Red Wine Basil Vinaigrette (see recipe below)
1 pound tender green beans, stringed and cut into thirds
1 tablespoon olive oil
10-12 ounces dried fettuccine or linguine, broken in half
1 cup fresh basil leaves
6 ripe tomatoes, seeded, cut into 1-inch chunks
1 cup pitted Kalamata olives
2 tablespoons chopped fresh parsley
4 ounces Parmesan cheese, in one piece

1. Prepare the Red Wine Basil Vinaigrette.
2. Bring a large pot of salted water to a boil. Add the beans and simmer until just tender, about 5 minutes. Scoop out of the pot, leaving the boiling water. Drain, rinse under cold water, drain again, and set aside.
3. In the same boiling water, add the oil and fettuccine and cook at a rolling boil until just tender. Drain, rise under cold water, and drain again. Turn out onto a clean dry dishtowel and pat dry. Place in a large serving bowl. Add ½ cup of the vinaigrette and toss well. Set aside.
4. Arrange the basil leaves in small stacks and roll them lengthwise. Slice the stacks diagonally into slivers.
5. Cover the pasta with the green beans and tomatoes, followed by the black olives and slivered basil. Sprinkle with parsley and pour the remaining 1 cup vinaigrette over the salad. Toss gently.
6. Scrape the Parmesan with a vegetable peeler to make thin wide shavings. Place them on top of the salad. When serving, try to distribute a good mix of the ingredients on each plate. You may want to put the parmesan and the peeler on the table so that you can serve yourself more if you’d like.

4 servings as a one-dish meal
Adapted from Julee Rosso and Sheila Lukins’ The New Basics

Red Wine Basil Vinaigrette

2 cloves garlic, pressed
1 tablespoon Dijon mustard
1/3 cup red wine vinegar
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon sugar
1 cup olive oil
½ cup slivered fresh basil leaves
½ cup chopped fresh parsley

1. Combine the garlic, mustard, vinegar, salt, pepper and sugar in a small bowl and whisk well.
2. Add the oil in a slow stream, whisking constantly until the vinaigrette has thickened slightly. Fold in the basil and parsley. Taste for seasonings and adjust as you see fit.

Makes 1½ cups
Adapted from Julee Rosso and Sheila Lukins’ The New Basics

BBQ with Veggie Kebabs

'Komşu!'

Neighbour! The garden gate creaked and I knew immediately that the arrival of Leyla from next door was imminent. It was the first day of bayram and we were back in our village. The tradition is to visit family and friends after the testing time of the long fast. Children will look spick and span in their brand new clothes. The atmosphere is all rather Christmas-like actually. Leyla came with her university-educated daughter Emine bearing small dishes of village delicacies made in her outdoor oven: pişi, basically a deep-fried pastry, and baklava, made with olive oil and not butter as in the cities. A true bayram visit is not long: just enough to share a glass of tea and to offer something sweet to eat.

our neighbour Leyla with her daughter

The weather was delightful, so the idea of a barbecue that evening was tempting. We decided to keep it simple : some lovely little pirzola/lamb chops with fresh vegetable kebabs, and a salad with more of that wonderful bread.

Barbecue to go:

1. First we marinated the baby lamb chops: olive oil, lemon juice, salt and pepper, fresh thyme. We covered them with clingfilm and put them in the fridge.

marinating the pirzola

2. We looked to see what vegetables we had. The markets didn’t happen because it was holiday time so we were limited to what we could find in the one and only grocer’s: a few eggplants, tomatoes, red onions, green and red peppers (the big ones, not the hot ones). We washed, cut and sliced a selection and threaded them on some metal skewers. Colour is always important to me so I was careful to balance the reds and purples, not forgetting to peel the eggplants in strips rather than leaving the peel whole. We also added bay leaves and sprigs of rosemary from the garden in between the slices. We treated the kebabs to a drizzle of olive oil too, seasoned them and put to one side.

our kebabs

drizzling olive oil

 I had brought roka/rocket from Istanbul. We really love it but sometimes the taste can be very fiery and needs to be tempered. Tomatoes are always good for this but we didn’t have enough so instead I discovered a lone carrot and some spring onions. I grated the carrot and secretly admired the colour contrast of the orange with the green. Then the spring onions, chopped. To perk the whole thing up, we roughly crushed some walnuts in a plastic bag with the rolling pin and sprinkled them on top. I wondered what else we could add to make the salad more festive and remembered that I had brought some parmesan from Istanbul with me so we shaved a few flakes off.

Waiting for the heat of the charcoal to subside to allow cooking to commence, wine or rakı glasses in our hands, we watched the sun go down and listened to the homeward-bound tinkle of goat bells : it seemed a splendid ending to the day.

Tips

• 
  
  If you don’t have metal skewers, you can buy the wooden ones BUT remember to soak them in water for 30 minutes beforehand otherwise they will go up in flames! Not a good thing.
• 
  
  Marinating overnight is best to get the full flavours and to tenderise. Take the food out of the fridge early enough as it will cook better at room temperature.
• 
  
  Eggplant takes longer than the other veggies to soften up. Courgettes would be quicker. These kebabs take about 30 mins. At least.
• 
  
  If you are not barbecuing, I suggest grilled vegetables in the oven. (200C/ 180C fan). The same thing with or without the skewers. It makes a great sight: a full aluminium foil-lined tray of colourful veggies.Take them to the table like that. A real crowd -pleaser. Recipes always say about 30 mins but in my experience, a good 40 – 45 mins works better.

shaving parmesan for the salad

Shaving rather than grating cheese is much more attractive on a salad. Nuts, especially walnuts, are always a good addition.


Make sure you have one last BBQ before the colder weather sets in!
              

Menu 19: Summer Supper

A quiche all creamy and full of spinach, a zucchini salad with the tantalizing flavors of Provence, followed by a Lemon Ice (from the market or check out my March 22, 2011 blog). Seems like a pretty perfect summer supper to me.

Spinach Quiche
I love this quiche and I don’t care whether quiches are in or out of fashion. If you are not up for making a pie crust, buy one. If you are not up for a pie crust of any kind, make this quiche without one. I have a friend who actually prefers it that way.

1 partially baked 8-9 inch pie shell (Recipe below) or purchase one from the supermarket.
Note: If the supermarket one comes unbaked, follow the instructions on the wrapper for partial baking or look to the recipe below.

2 tablespoons butter
½ onion, chopped
4 cups finely chopped spinach or 1 package frozen chopped spinach, thawed and squeezed dry
1 teaspoon salt
1/8 teaspoon pepper
¼ teaspoon nutmeg
¼ teaspoon smoky sweet paprika
1 cup grated cheese, whatever you like or have on hand cheddar, Swiss, Parmesan or a mix
1¼ cups heavy cream, warmed in the microwave
4 eggs, lightly beaten

1. Preheat oven to 375ºF.
2. Melt the butter in a large skillet and sauté the onion until tender but not browned.
3. Add the spinach, cover and cook for 5 minutes. If you use fresh, you’ll need to chop again. No need to do that if you use frozen. Add the salt, pepper, nutmeg, paprika, and ½ cup cheese.
4. Pour the warm cream slowly over the eggs while beating. Gradually beat in the spinach mixture. Taste for seasonings. Ladle into the pie shell. Sprinkle with the remaining cheese.
5. Bake for 30 minutes or until set. It will take longer for larger pies—45 minutes perhaps. Let sit for 15-20 minutes before serving. Serve warm.

Notes:
For a bigger pie shell, increase the cream to 1¾ cups and the eggs to 5.
If you make this quiche ahead of time (the day or the morning before serving), refrigerate and then reheat at 300ºF. for 20-30 minutes to warm it slightly.

6 servings
Adapted from Craig Claiborne’s The New York Times Menu Cookbook

Pie Crust

For an 8 or 9-inch pie plate or tin:
2 cups flour
1 teaspoon salt
½ cup plus 3 tablespoons (1 stick plus 3 tablespoons) cold unsalted butter, cut roughly into ½-inch pieces
7 tablespoons ice water or more if necessary

1. Combine the flour and salt in the container of a food processor. Add the butter and pulse until the butter and flour are blended and the mixture looks like cornmeal, about 10 seconds.
2. Add the ice water to the mixture. Pulse until you see the mixture coming together. If it doesn’t after a couple of additional pulses, add more ice water, 1 tablespoon at a time, until it does.
3. Dump the contents of the container onto a sheet of plastic wrap and mold it into a ball. Flatten the ballot a disk; bring the plastic up around the dough to cover it completely. Either freeze for 10 minutes or refrigerate for 30 minutes. (You can also refrigerate the dough for a day or two or freeze it almost indefinitely. If frozen, defrost before rolling.)

 4. Sprinkle a smooth countertop or a large board with flour. Unwrap the dough and place it on the work surface; sprinkle the top with a little flour. If the dough is hard, let it rest a few minutes to warm up just a little.
5. Roll with light pressure, from the center out. Continue to roll, adding a small amount of flour as necessary, rotating the dough occasionally, and turning it over once or twice during the process. When the dough is about 1/8-inch thick, place your plate upside down over it to check the size. You want your circle of dough to be about 2-3 inches bigger than the plate it will go into.
6. If the size is correct, move the dough into the pan by folding the dough in half and placing the fold in the middle of the pan. Carefully unfold the dough and press it gently into the outer edge of the plate.
7. Trim (I use scissors) the extra dough about 1 inch above the rim. Fold the dough above the rim in half (to ½ inch) and crimp with your fingers to make a decorative edge. With the scraps, you can fill in any part of the circle that’s missing.
8. Place the plate in the freezer for 10 minutes or the refrigerator for 30 minutes.

Partially Baked Pie Crust

1. Preheat the oven to 400ºF.
2. Prick the dough all over with a fork to help prevent the crust from poufing. (You’ll see what I mean when it happens.)
3. Tear off a large piece of aluminum foil. Press the sheet into the dough, especially on the sides. Weight the foil with a pile of dried beans or rice, pie weights, or a tight-fitting oven-proof skillet or saucepan—anything that will sit flat on the surface and hold the dough in place. Sometimes I just do the foil and don’t weight it with anything and it’s just fine.
4. Bake for 12 minutes. Remove from the oven; remove the weights and foil. If it has poufed, wait for a few minutes for it to settle and then prick the bottom, once again, with a fork.
5. Bake for another 4-5 minutes or so until the crust is just starting to turn a light brown and the bottom looks set.
6. Remove from the oven and cool on a rack.

Adapted from Mark Bittman’s How to Cook Everything: Simple Recipes for Great Food, Julia Child’s Mastering the Art of French Cooking and M.F.K. Fisher’s The Cooking of Provincial France

Green and/or Yellow Zucchini Salad with Feta (also Summer Squash)

1¼ pounds squash of your choosing, roasted (see recipe below)
½ cup drained and chopped oil-packed sun-dried tomatoes
OR
½ cup dried sun-dried tomatoes (not packed in oil), chopped
½ cup pitted and sliced Kalamata or Nicoise olives
1 red bell pepper, chopped
2 tablespoons chopped shallots or green onions
1 tablespoon chopped fresh basil or more if you’d like
1 tablespoon chopped fresh mint or more if you’d like
6 tablespoons olive oil
3 tablespoons raspberry or red wine vinegar
1 tablespoon honey
Salt and pepper to taste
3 ounces crumbled feta cheese

Roasting the squash:
1. Cut into ½ -inch slices.
2. Place on a rimmed baking pan and mix with 2 tablespoons olive oil and some salt and pepper.
3. Roast at 425ºF. for about 30-40 minutes turning them mid-way. They should be nice and brown on both sides. Let cool slightly before continuing with the rest of the salad.

Making the salad:
1. In a medium bowl, combine all the remaining ingredients, except the feta. You can do this while the squash is roasting. Add salt and pepper to your taste.
2. In a serving bowl, layer the cooled squash with the other combined ingredients. Sprinkle the top with feta cheese.
3. Serve at room temperature. If you make it ahead, refrigerate until about an hour before serving.

4 servings
Adapted from John Ash’s From the Earth to the Table

Fillet of Baked Pike with Meuniere Sauce, Salad and New Potatoes

There are a great many people here in the UK who believe either that pike should not be eaten or that it does not afford an enjoyable eating experience. Although I had eaten pike before, in both Austria and the Czech Republic, I had never until very recently had the opportunity to actually cook pike.

That all changed one night last week when I got a phone call to enquire whether I could use a pike which had just been caught. I established that the pike was about two and a half pounds in weight and in good condition. I delightedly therefore accepted the offer and headed off to collect the fish that would form my dinner the following evening.

I gave considerable thought as to how I would cook my pike. On the two previous occasions I remember eating pike, it was on one occasion barbecued and on the other, poached in a fish kettle. In the name of variety and experimentation, I therefore decided to cook it a different way altogether and bake it in the oven.

What I did was gut the pike but otherwise left it whole. I then sat it on a bed of sliced lemon and white onion and made four large scores in the uppermost side of its flesh. I then prepared a very basic meuniere sauce by melting and browning some butter in a saucepan and adding lemon juice and freshly chopped parsley, which I poured over the pike before covering the baking tray with aluminium foil and baking it an oven pre-heated to 375F/190C/Gas Mark 5, for twenty-five minutes.

For more detailed instruction in this process and accompanying photographs, click on the link below:

How to Cook Pike



The cooking of the pike was carried out very late on one evening, so this was the principal reason why I decided to eat it cold the next day. I simply allowed it to cool when it came out of the oven, before refrigerating it whole in a large dish covered with clingfilm until the following evening.

The skin of even a small pike like this is very thick compared to most other edible fish. This actually in a sense makes it easier to remove, however, and by making an incision behind the gill, I was able to strip the skin completely off the uppermost side of the fish. The fillet could then simply be slid from the bones with the aid of a blunt knife and a fish slice. By lifting the head and again using a blunt knife if required, the entire skeleton of the fish should then be lifted away from the second fillet. I then shredded some lettuce and white onion and used it to form a bed for the pike fillet.



I have served the pike fillet here simply with some new potatoes in butter and parsley, some blanched baby corn, cherry tomatoes and a fresh batch of meuniere sauce, made up at the very last minute.

A Wedge of Iceberg/A Slice of Heaven

Tangy Blue Cheese Dressing
I can't begin to explain what has gotten into me: I can't seem to get enough iceberg lettuce. Not by itself, mind you, but slathered with this Tangy Blue Cheese Dressing or a Thousand Island Dressing from Martha Stewart which I may pass along to you if I can perfect it just a bit. The crisp coldness of the lettuce, the crunch, with the creamy richness of the dressing. I am in love.

1 green onion or 2 tablespoons chives, finely chopped
2 tablespoons finely chopped parsley
1 garlic clove, pressed or minced
½ cup mayonnaise
¼ cup sour cream
1½ tablespoons white wine vinegar
1½ teaspoons dry white wine
1½ teaspoons fresh lemon juice
2 ounces blue cheese, crumbled
Salt and pepper to taste
A touch of agavé syrup or honey if you think the dressing needs it

1. Combine all the ingredients in a bowl. Stir to mix. Taste for seasonings and adjust according to your taste.
2. Refrigerate until ready to serve.

Makes about 1½ cups of dressing
Adapted from the Wine Advisory Board’s Favorite Recipes of California Winemaker, [from 1963].
Offered by Mrs. Frank Lico, San Martin Vineyards Company, San Martin
Mrs. Lico also suggests that the dressing would be “good with barbecued steak, baked potato, green beans and apple pie for dessert.”

The Brits Cook Sausages and Bacon

Italian Sausages with Lentils

For the lentils:
1-2 tablespoons olive oil
1 onion, finely chopped
Sprinkling of salt
2 cups dried Puy lentils (green or black or a mixture)
1 bay leaf
6 sprigs of fresh thyme
½ cup red wine
3 cups stock or water to cover the lentils
Salt and pepper to taste

For the sausages:
1-2 tablespoons olive oil
2 large garlic cloves, peeled and smashed
6 fresh uncooked sweet Italian sausages
½ cup red wine
¼ cup water or stock
Flat-leaf parsley for garnish

1. To cook the lentils, put 2-3 tablespoons of oil into a good-sized pan or a Bram pot over low heat. When it’s warm, add the chopped onion and sprinkle with salt. Cook over a low heat until the onions are soft but not browned, about 10 to 15 minutes. Add the lentils, bay leaf, and thyme sprigs, stir well, and cover generously with the red wine and the stock or water. Bring to a boil, cover, and simmer gently for 30-50 minutes or until the lentils are cooked and most of the liquid’s absorbed, stirring occasionally. Add salt and pepper to taste. You can make this ahead. Reheat when you’re ready to proceed.
2. To cook the sausages, add 1-2 tablespoons olive oil and the smashed garlic cloves to a heavy frying pan, and fry for a few minutes. Add the sausages and brown on all sides. Add the wine and stock, bring to a boil, and then turn down the heat, cover the pan and simmer the sausages for about 15 minutes, turning mid-way. When the sausages are done, cut in half on the diagonal, add them to the lentils. Mash the garlic into the remaining liquid and add it to the lentil pot. Taste for seasoning and adjust with salt, pepper, or more liquid until it is to your liking.
3. Before serving, reheat the lentil and sausage mixture over low heat. Sprinkle with parsley.

4-6 servings
Adapted from Nigella Lawson’s Nigella Bites

Warm Potato Salad with Garlic Sausage

6 ounces small potatoes or about 12 small potatoes
½ cup white wine
1 cup chicken stock
6 Garlic, Italian or Sicilian fresh sausages, cooked and cut in thick slices
3 ounces Swiss cheese, cut in small cubes
1 tablespoon chopped chervil (if you can find it)
1 tablespoon chopped tarragon
¼ cup chopped chives

Mustard and White Wine Vinaigrette:
1 tablespoon Dijon mustard
1/3 cup white wine vinegar
½ cup olive oil
Salt and pepper to taste

1. Cook the potatoes in boiling water until just soft. (Or steam as in the French Potato Salad on my March 13, 2010 blog). Drain and cut into thick slices. If the potatoes are small, halve or quarter them.
2. Bring the wine and stock to a boil and reduce by two-thirds. Remove from the heat and toss the potatoes into the mix and leave for 10 minutes to infuse.
3. Warm the cooked sausages in a 350ºF oven for 6 minutes in a Bram pot or an ovenproof skillet. Combine the sausages and the potatoes in the pot or skillet.
4. Whisk together the mustard and vinegar. Slowly add the oil and season with salt and pepper to taste. Pour this over the potato mixture; you may not need all of it. Add the cheese and herbs and toss together. Serve the salad in the Bram pot or, if you used a skillet, transfer to a serving bowl. Serve warm.

4-6 servings
Adapted from Simon Rimmer’s Rebel Cook: Bending the Rules for Brilliant Food

Brussels Sprouts and Bacon

1 pound Brussels sprouts
1 tablespoon butter or bacon fat
½ cup thinly sliced bacon or pancetta
Salt and pepper to taste
3-4 tablespoons water, as needed
2 tablespoons fresh lemon or lime juice

1. Shred/slice the Brussels sprouts either by hand or with a food processor. The processor doesn’t do as nice a job as by hand, but it is so fast.
2. Heat the butter in a large, shallow pan. When it is warm, add the sliced bacon and stir until it is soft and cooked through.
3. Add the shredded sprouts and ½ teaspoon salt and pepper. Fry until the sprouts begin to soften. Add the tablespoons of water as needed to help with the cooking and to loosen and incorporate any brown places on the bottom of the pan.
4. The sprouts are ready when they are soft and coated with the bacon juices. Most of the water will have evaporated. Adjust the seasonings. Add the lemon or lime juice just before serving.

4 servings
Adapted from Nigel Slater’s Real Fast Food

Menu 15: Chili, Salad, and Oatmeal Cookies for a Chilly Spring Day

The Best Chili
As a child I used to get so confused by homonyms, two words with the same pronunciation but different spellings and meanings. Like pair and pear or chili and chilly. For a long time I connected my mom’s Chili con Carne with chilly weather. And perhaps that’s suitable. In my household, it 's a blustery spring favorite.

2 pounds ground chuck or 1 pound beef and 1 pound pork
Note: You can also use ground dark turkey meat.
2 tablespoons vegetable oil or bacon fat if you have some
1 large onion, chopped
1 cup chopped celery
1 red bell pepper, chopped
2 medium carrots, peeled and chopped
4 garlic cloves, chopped
2 teaspoons ground cumin
2 tablespoons ground chile molido
½ teaspoon ground chipotle chile, more if you like your chili spicy
2 cinnamon sticks
1 teaspoon smoky sweet or regular paprika
2 teaspoons salt or to taste
¼ teaspoon black pepper
1 28-ounce can diced tomatoes
3 tablespoons tomato paste
1½ cups liquid: stock, apple juice, wine or a mix
Note: Don’t use more than 1 cup apple juice or the chili will be too sweet.
1 16-ounce can kidney or black beans, rinsed and drained, optional
Zest from 1 orange
¼ cup fresh orange juice

Garnishes, any or all:
Sour cream
Diced avocado mixed with a little lemon juice
Chopped scallions
Grated sharp cheddar cheese
Fresh cilantro

1. In a large pot, brown the meat, drain, and tip into a bowl.
2. In the same pot, heat oil and brown the onion, celery, carrots, red bell pepper, and garlic. Add the seasonings (cumin through the black pepper) and cook for a minute or two.
3. Add the tomatoes, the tomato paste, the liquid, and the meat. Cover and cook for 45 minutes, stirring occasionally.
4. Add the beans if you desire and cook for an additional 30 minutes. If you don’t add the beans, continue cooking the meat mixture for an additional 30 minutes.
5. Just before serving, remove the cinnamon sticks and add the orange zest and juice. Cook 10 minutes longer. Taste for seasonings. Serve hot in bowls large enough to include the garnishes.
6. Put the garnishes into bowls and serve at the table.

4-6 servings
Adapted from the Junior League of Durham and Orange Counties’ Even More Special and the San Francisco Chronicle Food section’s Chili with Black Beans and Meaty Chili with Cinnamon

Mango and Hearts of Palm Salad with Lime Vinaigrette

You could also serve a Everyday Green Salad (September 8, 2009 blog), Jicama Slaw (June 21, 2009 blog) or Erasto’s Coleslaw (May 23, 2009 blog).




1 large mango, peeled, pitted and cut into bite-sized pieces
¼ cup finely chopped red onion
3 stalks of hearts of palm from a 14.5-ounce can, drained, halved lengthwise and cut into bite-sized pieces
1 head Boston or other lettuce, washed and dried
Salt and black pepper

Lime vinaigrette:
2 tablespoons fresh lime juice
6 tablespoons olive oil
1 teaspoon Dijon mustard
½ teaspoon salt or more to taste

1. In a small bowl, mix together all the ingredients for the vinaigrette. Taste carefully for seasonings and adjust to your taste.
2. In a medium bowl, toss the mango, the red onion, and the hearts of palm along with half the vinaigrette. Add salt and pepper as you wish.
3. Arrange the lettuce on four plates. Spoon the mango mixture on top. Drizzle with the remaining vinaigrette and a few grinds of fresh pepper.

4 servings
Adapted from The Kitchens of Martha Stewart Living’s Great Food Fast

Classic Oatmeal Cookies

















1¾ cups all-purpose flour
¾ teaspoon baking soda
¾ teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ pound (2 sticks) butter, at room temperature
1½ cups packed light or dark brown sugar
3 tablespoons honey
2 large eggs
2½ teaspoons vanilla
1 cup raisins
3½ cups old-fashioned rolled oats
1 cup chopped walnuts, optional
You can always add some chocolate chips if you want but your cookies won’t be “classic” in the same way.

1. Position rack in the upper third of the oven. Preheat the oven to 350ºF. Grease the cookie sheets or use silpats on the sheets.
2. Combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
3. In a bowl large enough to hold all the ingredients, beat together the butter, brown sugar, honey, eggs and vanilla until well blended. Easiest if you have an electric mixer of some kind.
4. Stir the flour mixture into the butter mixture. Add the raisins, rolled oats and walnuts if desired. Mix well. You may need to use your hands.
5. Drop 1-inch globs of dough from a tablespoon on the cookie sheets. Allow about 2 inches between the globs. Bake for 12 to 15 minutes or until the cookies are lightly browned all over and almost firm when lightly pressed in the center of the top.

6. Remove the sheet to a rack and let stand until the cookies firm slightly, about 2 minutes. Transfer to racks to cool and store in tins in the freezer (to help me resist temptation).

Makes 60-80 cookies, depending on their size
Adapted from the Irma S. Rombauer et al’s 1997 edition of The All New Joy of Cooking

Sesame Chicken and Asparagus Pasta Salad

1 pound thin asparagus, trimmed and cut on diagonal into 1-inch lengths
8 ounces dried linguine, broken into 4-inch lengths
5 garlic cloves, peeled and sliced
2 tablespoons red wine vinegar
¾ cup chunky peanut butter
1/3 cup brown sugar if using healthy peanut butter, 2 tablespoons if using Jiff
½ cup soy sauce
½ cup sesame oil
¼ cup chicken stock, as needed
¼ teaspoon red pepper flakes or Aleppo pepper
3 boneless and skinless cooked chicken breast halves
Note: See cooking directions below.
1½ tablespoons sesame seeds, toasted
3 scallions, white part and 3 inches of green, cut into 2-inch julienne or coarsely chopped
1 small cucumber, peeled, halved, seeded and cut into ¼ inch dice

1. Bring a large pot of salted water to a boil. Blanch asparagus in the boiling water for 1-2 minutes. Scoop out, leaving the water boiling. Drain until dry.
2. Add the linguine to the boiling water and cook until just tender. Drain, rinse under cold water, drain again, and set aside in a large mixing bowl.
3. Place the garlic, vinegar, peanut butter, brown sugar, soy sauce, and red pepper flakes in a food processor. Process for 1 minute. With the motor running, slowly add the sesame oil and the stock, if necessary, through the feed tube; process until well blended. Adjust seasonings as you desire. The sauce should be thick and creamy but not stiff.
4. Shred the chicken into 2-inch julienne and toss with the linguine. Add some of the sauce and 1 tablespoon of the sesame seeds. Keep adding the sauce until the noodles and chicken are nicely moistened. Put the remainder of the sauce in a small serving bowl.

















5. Place the linguine and chicken on a large flat serving platter or bowl and arrange the asparagus on top. Sprinkle with the scallions, cucumber, and remaining ½ tablespoon sesame seeds. Serve at room temperature. If you have any of the asparagus, scallions, or cucumbers which don’t fit on the platter, place them in small bowls and bring to the table, along with the extra sauce. You may want to add more of the goodies to your salad as you eat.

To cook the chicken breasts: Simmer the chicken breasts in stock or salted water to cover for about 30 minutes, turning over half way through cooking. Poke a knife into the thickest part to make sure they are cooked all the way through. If they are not, let them simmer little while longer. Let them cool in the liquid. Shred.

6 servings
Adapted from Julie Rosso and Sheila Lukins’ The New Basics Cookbook

Seared Sea Scallops on BLT Salad with Oven Roasted Potato Slices

Scallops are one of my all-time favourite foodstuffs. Their incredibly sweet, delicate flavour and texture is an eating experience in itself, which means it is vitally important that one be extremely careful not to overcook scallops, or to serve them with anything which will overpower their flavour. I have eaten scallops raw - straight from the shell - only minutes after they were hand-plucked from the seabed, I have eaten scallops poached and I have eaten scallops seared in a pan, as in this recipe. Regrettably, I have also had another eating experience with scallops which illustrates perfectly why it is so necessary to be careful when cooking or serving scallops...

It was while living in Edinburgh a few years ago that I visited a top, "European," style restaurant - I will not name the country for fear of causing offence! - to mark a special occasion. (Though believe it or not, I can't remember specifically what the special occasion was!) I knew that it was going to be an expensive night but, well - everyone needs a treat now and again.

As soon as I saw scallops on the menu, I knew what I was having - there was no further decision to be made. I duly ordered them and - given the restaurant's reputation - awaited them as a child would Santa Claus on Christmas morning. I can still remember my horror when the plate was laid before me - I even did a mental check to make sure it wasn't April 1st! The scallops had been completely covered in what was no doubt an elaborately prepared sauce - but to me, given what it was covering, appeared as no more than a destructive yellow slime, equating to an oil-slick on the ocean. I looked up at the young waiter and he looked aghast because he no doubt saw my reaction. I was so shocked, though, I couldn't speak and forced myself to eat the preparation. Needless to say, I tasted nothing of the scallops as their flavour had been completely over-whelmed.

That meal for two (OK - including the wine) cost me mere pennies less than £250.00 (almost US$400.00) and needless to say I never ventured near the establishment again, nor would I ever recommend anyone else do so. Although I had long since known the way scallops could be overwhelmed in such a fashion, that was my first - and hopefully last - experience of it!

The scallops which I cook with come from the cold Atlantic waters off the West Coast of Scotland (pictured are the beautiful but treacherous waters of the Sound of Islay.) The fresher they can be obtained, clearly the better and although I generally leave the coral attached (looks almost like an orange tail) the ones used in this recipe had already had the coral removed prior to me obtaining them.

This recipe is for one person.

Ingredients

6 or 7 baby sea scallops
1 medium potato
2 rashers of unsmoked bacon
6 cherry tomatoes
2 lettuce leaves
Salt and freshly ground black pepper
A little sunflower oil for cooking the potatoes

Method

It is first of all necessary to get the potato slices on to cook. The oven should be put on to preheat to 400F/200C/Gas Mark 6. A baking tray with circa a tbsp of sunflower oil on it should be placed in the oven to heat simultaneously. Note that putting the potato slices on to a cold baking sheet with cold oil will simply cause them to stick to it, absorb the oil and be ruined. The potato should be washed, dried (but not peeled) and sliced in to 1/4" thick discs. When the oven is heated, they should be seasoned with salt and cooked on the baking tray for half an hour, turned after 15 minutes.

When the potato slices are in the oven, the two bacon rashers should be placed in to a dry, non-stick frying pan and heated gently at first (to release some of the fat) until fairly crisp. It is the fat of the bacon in which the scallops will later be cooked. When done, the bacon rashers should be patted dry, thinly sliced and added to a mixing bowl. The tomatoes and lettuce leaves should then be washed and dried before the tomatoes are halved and the lettuce shredded. The tomatoes and lettuce should then be added to the bowl with the bacon and seasoning added in the form of freshly ground black pepper only - the bacon should provide all the salt required. The ingredients should be stirred and covered until required.

Seconds before the potato slices are to be removed from the oven, the pan with the bacon fat should be put back on to the heat, at maximum. The potatoes should then be removed from the oven and placed on a plate covered with kitchen towel to be dried. A second sheet of kitchen towel should be placed on top.

When the frying-pan is virtually smoking hot, the scallops should be added and cooked for thirty seconds each side - no more. They should then be removed from the pan and the meal plated up as shown in the top photograph of this post.

Thai-Style Steak Dinner Salad

This is a wonderful dinner salad, perfect when you have some leftover cooked steak. Add some crusty bread and you have a great dinner. It would also work with leftover roasted chicken.

















Leftovers from whatever cooked steak you have on hand, sliced in ½-inch strips
Greens (a large handful or two for each person eating): romaine, red leaf or whatever mix of greens you have on hand
½ cup fresh mint, sliced
2 green onions, sliced on the diagonal
½ cup toasted salted peanuts, chopped coarsely, optional

Thai vinaigrette:
2 tablespoons fresh lime juice
6 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon sugar
½ teaspoon Dijon mustard
1/8 teaspoon Aleppo pepper or hot pepper flakes
Salt and pepper to taste

1. Mix together all the ingredients in the vinaigrette. Taste for seasoning and adjust as you desire.
2. Mix enough of the vinaigrette with the cooked steak to moisten it nicely.
3. Combine the greens, fresh mint, and green onions in a salad bowl.
4. Add the remaining vinaigrette to the greens. Toss well.
5. Pile the greens on dinner plates. Top the salads with the steak, pouring the vinaigrette from the steak bowl over all.
6. If you wish, sprinkle the toasted peanuts over the salads.

The number of servings depends on the amount of cooked steak you have. If you have a lot, you may need to increase the amount of the vinaigrette. The amount given would serve 4 for dinner with some crusty bread.
Adapted from Martha Stewart Living’s Great Food Fast

Menu 13: A Simple Steak Dinner

Bistro-style Steak with Sauce Marchand
This is a good-sized piece of meat on a small plate. I was only able to eat about half of it. The rest will go into a dinner salad. I'll give you the recipe later this week.

2 rib steaks, ½ to ¾ inch thick or up to 1 inch
½ teaspoon salt
1 teaspoon pepper
2 teaspoons finely chopped fresh thyme
2 tablespoons butter
¼ cup minced shallots
½ cup dry red wine or a bit more
Salt and pepper to taste for the sauce

1. Trim the steaks of external fat. Pat them dry; sprinkle with salt, pepper and thyme, pressing the seasonings into both sides.
2. Heat a heavy nonstick skillet or cast iron frying pan over medium-high heat. Add 1 teaspoon of the butter. When it has melted and is near sizzling, put the steaks in the pan, searing them for 3 to 4 minutes on each side, depending upon the thickness of the steaks and how you like them cooked. (Four minutes per side works for a 1-inch room temperature steak, if you like medium rare.) Keep the heat high, but don’t let the butter burn. (I hate testing for doneness by cutting into the steak, but sometimes you just have to do it.) When the steaks are done to your liking, remove to a warm platter and loosely cover with foil while you prepare the sauce.
3. Pour off all but 1 tablespoon of the pan juices. Return the skillet to the heat and add the shallots; sauté until they are translucent. Add the wine and deglaze the pan, scraping up any bits clinging to it.
4. Reduce the wine by half (it will thicken), then stir in the remaining butter. Taste for salt and pepper; add more as desired. Pour the hot sauce over the steaks.

2 servings with plenty left over 
Adapted from editors Michael Bauer and Fran Irwin’s The San Francisco Chronicle Cookbook

French Potato Salad

2 pounds small potatoes
2 tablespoons salt for the boiling water (if using the boiling method)
¼ cup dry white wine
1 tablespoon white wine vinegar
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 teaspoon salt
¼ teaspoon white pepper
¼ cup olive oil
2 tablespoon chopped green onions or chives
2 tablespoons finely chopped fresh parsley

1. Scrub the potatoes.
2. Place the potatoes in a steamer basket in a pot with water filled to the bottom of the basket. Turn on the heat and steam the potatoes for 20-30 minutes depending on their size. Test regularly with a sharp knife. They are done when the knife goes through the potato with no resistance. Check the water under the basket to make sure it doesn’t boil dry.
OR
Place the potatoes in a saucepan with enough cold water to cover. Add 2 tablespoons salt. Bring to a boil and cook for about 10-13 minutes or until the potatoes are tender when pierced with a small knife.
3. Whichever method you choose, when the potatoes are done, drain and cool slightly. Peel if you’d like.
4. Cut the potatoes into quarters or sixths, depending on the size, and place them in a large shallow serving dish.
5. Pour the wine over the warm pieces and toss very gently. Set aside until the potatoes have absorbed the wine.
6. Beat together the vinegar, lemon juice, mustard, salt and pepper in a small bowl until the salt has dissolved. Gradually add the oil and whisk until thickened. Stir in the green onions or chives.
7. If any of the wine is lingering in the bottom of the dish, pour it out. Then pour the dressing over the potatoes and toss gently. Recheck seasonings and adjust if necessary. Remember that potatoes often need for plenty of salt. Sprinkle with parsley.

6 servings
Adapted from The New York Times Sunday Magazine, July 8, 2001

Oven-Roasted Asparagus
This is the first asparagus of the season and I just couldn't resist passing along a recipe which many of you probably already know. It is a great easy way to prepare this harbinger of spring.

















1½-2 pounds asparagus, avoid pencil-thin if you can
2 tablespoons olive oil
Coarse or regular salt

1. Prepare the asparagus by snapping off the bottom of the stalks at the place where they break.
2. Preheat the oven to 475ºF.
3. Toss the asparagus with the olive oil. Spread out on a low-sided cookie sheet, lined with parchment paper or silpat.
4. Place the asparagus in the oven for 10 minutes. Shake to turn. Test for doneness. If the stalks are soft, remove from the oven. If not, return to the oven for an additional 5 minutes. If you use pencil-thin asparagus, decrease the time.
5. Remove from the oven, salt lightly, and serve.

Note: If something else is in the oven at a lower temperature, you can put the asparagus in there and watch it until it’s done. Of course, it will take a bit longer than the above times, but it’s just fine. When it’s done, remove it from the oven. You can return it briefly to reheat if you wish.

4 servings
Adapted from Crescent Dragonwagon’s Passionate Vegetarian

Menu 12: An Asian-Influenced Dinner

Cauliflower, Caper and Pumpkin Seed Spread

For the Asian theme, this dip is great served with crispy rice crackers.











8 ounces cauliflower, broken or cut into florets
¼ cup shelled raw pumpkin seeds
1 clove of garlic, coarsely chopped
2 green onions
¼ cup olive oil
1 tablespoon capers in brine + a little of the brine for seasoning
Salt and pepper to taste

1. Bring two cups of water to a boil in a small saucepan. Add the cauliflower and cook until tender. Scoop out the cauliflower leaving the water boiling. Rinse the cauliflower in cold water to stop it cooking. Drain and set aside to cool.
2. Dunk one of the green onions into the boiling water for 15 seconds. Remove, drain and coarsely chop along with the uncooked green onion.
3. In a food processor purée the pumpkin seeds until they become a fine meal. Add the garlic and whirl until it mixes well with the pumpkin seeds.
4. Add the green onions and drained cauliflower to the food processor. Process while slowly adding the olive oil, capers, brine, salt, and pepper. When the mixture is thick and well combined, it’s ready.
Served with rice crackers, rye toast, toasted pita, herb slab, ciabatta or cucumber slices.

6 servings as a pre-eating dip
Adapted from Marlena Spieler’s column in The San Francisco Chronicle.

Spicy Soba with Tofu

Linda, my Berkeley next-door neighbor who now lives in NYC, requested a tofu dish.  This one is excellent.







Dressing:
1/3 cup soy sauce
2 tablespoons packed brown sugar
1 small fresh hot red chili, seeded, deveined, and minced (green is fine too)
1 tablespoon minced fresh ginger root
1 tablespoon minced garlic
1 tablespoon molasses
2 tablespoons sesame oil
3 tablespoon tahini
3 tablespoons balsamic vinegar
3 tablespoons chili oil, optional
Salt to taste

Noodles:
8 ounces dried soba noodles
½ bunch scallions, thinly sliced
12 ounces firm tofu
1 tablespoon olive oil
1 small fresh hot red chili, seeded, deveined, and minced, optional (green is fine too)
4 garlic cloves, minced
½ cup finely chopped fresh parsley
2 tablespoons fresh lemon juice
¼ teaspoon aleppo pepper or other mildly hot pepper or paprika
Salt and pepper to taste

1. To make the sauce, heat the soy sauce in a small saucepan over medium heat. Add sugar, chili, ginger and garlic. Bring to a boil. Reduce the heat to low, stir in the molasses, and heat until warm. Remove from the heat. Whisk in the sesame oil, tahini, vinegar and chili oil, if desired, to combine. Season to taste with salt. Set aside to cool.
2. To make the noodles: Bring a large pot of salted water to a boil. Add the noodles, return to a boil and cook, stirring occasionally, for about 3 minutes or until they are cooked, but still a bit firm. Drain the noodles. Set aside in a large bowl, if you want to serve them warm. Place them in a bowl of ice water if you want to serve them cold.
3. Combine the drained noodles with the dressing and scallions. Toss well. Place on a serving platter or low-sided bowl.
4. Drain the tofu. Pat dry and crumble. Heat the oil in a skillet over medium heat. Add the optional chili and garlic. Cook for 1 to 2 minutes.
5. Increase the heat to medium high and add the crumbled tofu. Stir fry for a few minutes to sear the tofu. Remove from the heat and add the parsley and lemon juice. Season with salt and pepper to taste.
6. Distribute the tofu over the prepared noodles and serve warm or cover and chill to serve cold. Sprinkle with Aleppo pepper or other semi-hot pepper or paprika just before serving.

4 servings
Adapted from The Junior League of Honolulu, Inc.’s Aloha Days, Hula Nights

Cucumber Salad

Refreshing and so easy.














1 large cucumber
1 tablespoon sugar
1 teaspoon sesame oil
½ teaspoon salt
1 tablespoon cider or other vinegar

1. Peel the cucumber and cut it in half length-wise. Scoop out the seeds and discard. Cut the hollowed out halves into about ¼-inch or narrower slices.
2. Mix together the remaining ingredients and stir until the sugar dissolves. Pour over the cucumber slices and mix well. Serve cold or at room temperature.

4 modest servings
Adapted from Wonona W. and Irving B. Chang and Helene W. and Austin H. Kutscher’s An Encyclopedia of Chinese Food and Cooking

Lamb Chilli in Pitta Bread with Salad

Cooking with lamb is of course a very different proposition from cooking with beef. The meat is much more tender and when it is minced or ground, finer somehow. This is the principal reason why I have used tomato puree in this recipe for two, rather than the chopped tomatoes I would use in beef chilli. It simply seems more appropriate and less overwhelming.

Ingredients

- Lamb Chilli

1/2lb minced/ground lamb
1 8oz can red kidney beans in water (washed and drained)
1 tbsp tomato puree
1 garlic clove (crushed or grated)
1 red chilli pepper (finely chopped - seeds in or out as preferred)
Salt and freshly ground black pepper

- Salad

1/4 small white cabbage (shredded)
1/2 large onion (finely sliced)
1/2 small cucumber (sliced)
1 large tomato (de-seeded and sliced)

2 pitta breads

Method

The lamb should be carefully browned in a medium to large saucepan for a couple of minutes before the rest of the chilli ingredients are added. A little boiling water may be required in order just to let it simmer gently for around fifteen to twenty minutes. Be careful, however, only to add a little as required, or the chilli will be too watery.

While the chilli is simmering, the salad ingredients should be prepared and added to a large bowl. They should then be seasoned and stirred together thoroughly.

The pitta breads should be sprinkled very lightly with cold water before being placed under a hot grill for one minute each side, once the chilli is ready. A sharp knife should then be used to carefully slit open one side edge of the pitta bread and the chilli carefully spooned inside. Be careful not to overfill, however, or the bread will burst.

I have simply used a little twist of cucumber in the example photographed above for garnish, but such as grated cheese or garlic and herb soured cream are other options which I use from time to time.

Katherine's Birthday Dinner

Braised Short Ribs

6 beef short ribs (about 3½-5 pounds) cut in half (best to have your butcher do it)
3 teaspoons salt
2 teaspoons pepper
3 tablespoons vegetable oil
3 medium carrots, peeled and cut into 1-inch pieces
1 medium onion, roughly chopped
4 shallots or ½ red onion, peeled and sliced ¼-inch thick
5 garlic cloves, peeled and cut in half
3 tablespoons tomato paste
3 tablespoons flour
¼ cup ruby port
3½ cups full-bodied red wine
1 celery stalk, coarsely chopped
6 sprigs thyme
2 sprigs rosemary
1 bay leaf
4 cups chicken stock
¼ teaspoon cinnamon
2 ribbons of orange or tangerine peel, optional
Parsley, coarsely chopped

1. Season the short ribs with 2 teaspoons of salt and the 2 teaspoons pepper. Heat the oil in a large sauté pan, over high heat until it is close to smoking. Brown the short ribs well on all sides, about 3 minutes per side. Remove the ribs and set aside. Pour off all but 3 tablespoons of the fat.
2. Lower the heat to medium, and add the carrots, onion, shallots, and garlic to the pan. Sauté for 5 minutes, until the onion is soft and light brown. Stir in the tomato paste and cook for 2 minutes. Add the flour and stir well to combine. Add the port, red wine, celery, thyme, rosemary, and bay leaf. Raise the heat to high and cook until the liquid is reduced by a third, about 20 minutes.
3. Preheat the oven to 325ºF while the wine is reducing.
4. Return the ribs to the pan, along with any accumulated juices. Add the stock and the remaining 1 teaspoon of salt. The stock should barely cover the ribs. Bring to a gentle simmer, cover and transfer to the oven. Cook for 2 to 3 hours. (My 5 pounds took about 2½ hours.) Visit the pot occasionally to stir the ribs. They’re done when the meat is fork tender and falling off the bone.
5. Remove the bones and gelatinous material (scissors work well) from the ribs and transfer the meat to a bowl or plate. Skim any fat from the surface of the sauce. Strain the sauce through a sieve into a second bowl. Press on the vegetables to release as much liquid as you can. Discard or compost the solids. Return the sauce to the pan.
6. Over medium heat, bring the sauce to a strong simmer. Add the cinnamon and orange peel, if desired. Check the consistency of the sauce. If it is like thick cream, you don’t need to do anything except warm it for a few minutes. If it is thin like skim milk, cook it over high heat until it thickens up a bit. If it is too thick, add a little more stock or wine and simmer gently to heat.
7. Return the ribs to the pan and simmer for 10 minutes to reheat. Remove the orange peel. Transfer to a warm serving platter or shallow bowl. Garnish with parsley and serve.

6 servings
Adapted from Keith McNally, Riad Nasr and Lee Hanson’s The Balthazar Cookbook

Wasabi Mashed Potatoes

3 pounds white potatoes
2 tablespoons butter, cubed
3 cloves garlic, pressed or minced
1½ cups half-and-half
1 tablespoon wasabi paste (more if you want)
½ cup chopped parsley
Salt and pepper to taste (remember that potatoes take a lot of salt)

1. Scrub, peel and cut the potatoes into large chunks. As you cut them up, put them in a bowl of water to keep them from changing color.
2. Drain the cut-up potatoes, place them in a 4-quart pan, and cover with salted water. Bring to a boil over high heat. Reduce heat to medium and cook until tender, about 20 minutes. Check their doneness by sticking a knife into the fattest chunk. If it goes right through without reaching a hard place, the potatoes are done. Try not to overcook.
3. Drain well and squeeze through a potato ricer into a bowl if you wish or just put them in a bowl.
4. Warm the butter and half-and-half in the microwave. Add the garlic and begin to mash; add the warmed butter and milk, continuing to mash until the mixture is as smooth as you like it. If you need more half-and-half, warm it first. Add the wasabi, salt, and chopped parsley. Serve warm in a warmed bowl.

You can make this slightly ahead of time. Reheat gently in a pan on the top of the stove or in the microwave. Sometimes you need to add a bit more warm half-and-half if the potatoes stiffen up while waiting.

6 or more servings
Adapted from The Junior League of Honolulu, Inc.’s Aloha Days Hula Nights

Caramelized Carrot Salad

½ cup pine nuts
3 pounds carrots, peeled
1 teaspoon sugar, optional
¾ cup olive oil
1 large shallot, minced
¼ cup lemon juice
2 tablespoons minced preserved lemon peel or zest from 1 lemon
¼ cup chopped fresh flat-leaf parsley
¼ cup chopped fresh mint leaves

1. Heat the oven to 400ºF.
2. Spread the pine nuts on a rimmed baking sheet and toast in the oven until golden, 3 to 5 minutes. Watch them carefully; they burn so easily. Transfer the nuts to a plate and set aside to cool.
3. Slice the carrots into thin ovals or rounds by hand or using a food processor.
4. Heat 3 tablespoons of the olive oil in a heavy-bottomed skillet over medium heat. Add about half of the carrots to the pan and allow them to caramelize and brown, stirring only occasionally. This should take 10 to 15 minutes.
5. Transfer the carrots to a medium bowl and season with salt and half the sugar, if desired. Repeat the process with the remaining carrots.
6. Mix together the shallot and the lemon juice and set aside to macerate for 10 minutes. Add a pinch of salt and slowly pour in 6 tablespoons olive oil, whisking constantly until the dressing is well combined.
7. Add the pine nuts, preserved lemon peel or zest, parsley, and mint to the carrot bowl. Add the dressing and toss to combine. Season with salt and pepper before serving. Serve warm or at room temperature.

4-6 servings
Adapted from Jim Denevan’s Outstanding in the Field

Everyday Green Salad with Papaya Seed Dressing
The salad from my September 8, 2009 blog.
Just add avocado.
The dressing on my January 30, 2010 blog.

Apple Almond Crisp
From my October 30, 2009 blog.