Thanksgiving favorites

Amidst all the traditional Thanksgiving favorites on our table last week, there were two unexpected standouts. Unexpected because neither is essential to a Thanksgiving celebration by any means. But that's all the more reason to share them with you here, after the fact.  The first is a recipe from Smitten Kitchen for sugar-and-spiced candied nuts. Be warned: These are extremely addictive!

Candied Nuts

1/3 cup dark brown sugar
2/3 cup sugar
1 1/2 teaspoon kosher salt

1/4 tsp cayenne pepper 

1 teaspoon ground cinnamon
1 pound walnut or pecan halves or whole peeled hazelnuts or almonds, or some combo
1 egg white, room temperature
1 tablespoon water

Preheat oven to 300º F. 

Combine sugars, salt, cayenne, and cinnamon in a small bowl, making sure there are no lumps; set aside. 

Beat egg white and water until frothy but not stiff. Add nuts, and stir to coat evenly. 

Sprinkle nuts with sugar mixture, and toss until evenly coated. 

Spread sugared nuts in a single layer on a cookie sheet fitted with parchment paper. 

Bake for 30 minutes, stirring occasionally. Remove from oven, and separate nuts as they cool. 

When completely cool, pour the nuts into a bowl, breaking up any that stick together.

Here's a look at the turkey we made on the grill. It came out perfectly! Lovely and brown, super juicy, slightly smoky. We mostly followed these directions from the LA Times with some tweaks from here from Saveur. Mmmmm… we nestled one of those disposable aluminum pans you can buy at the grocery (this one specifically for BBQs) in between coals spread to the outer parts of the grill. This caught lots of lovely juice and drippings for some excellent gravy makings later.

But now, on to the other star: Parker House rolls.

Oh my goodness. I can't describe how intensely good these are. Fluffy, soft, lots of flavor, kind of dense, but in a good way. Brushed with melted butter straight from the over then sprinkled with salt. Ack. Make these, for goodness sake. The recipe makes a LOT, but that's okay. It's from Alex Guarnaschelli for Food Network Magazine and there is a great slideshow here for the step-by-step process. But in the meantime, here's the dirt:

Parker House Rolls
via Food Network

1 1/4-ounce packet active dry yeast
1/2 cup sugar
7 1/2 to 8 cups all-purpose flour, plus more for dusting
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus softened butter for brushing
2 cups whole milk, at room temperature
2 large eggs, at room temperature
1 tablespoon kosher salt, plus more for sprinkling

Bloom the yeast:
Measure out 1/2 cup warm water and check the temperature: It should be between 110º F and 120º F (comfortable bathwater temperature). Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar. Let sit 1 minute (it should bubble and froth slightly), then gently stir in 1 cup flour. Set aside near the stove while you prepare the dough.

Make the dough:
Mix the melted butter and milk in a mixer with the hook attachment on low speed. Add the eggs and mix until blended. Scrape in the yeast mixture and mix until incorporated. Add 6 1/2 cups flour and 1 tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky.

Let it rise:
Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let rise in a warm place, 2 hours to 2 hours, 30 minutes. The dough should double in volume.

Shape the dough:
Preheat the oven to 375º F and line a baking sheet with parchment paper. Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16-by-8-inch rectangle, about 1/2 to 3/4 inch thick (don't use a rolling pin).

Cut the dough:
With the short side in front of you, cut the dough in half lengthwise with a floured knife. (I found a bench/pastry scraper really helpful for this.) Then slice crosswise into 12 strips.

Shape the dough:
One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then tuck the overhang underneath. Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed rows. (If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.)

Bake the rolls:
Bake until the rolls are bursting at the seams and golden brown, 18 to 20 minutes. (If frozen, bake 25 minutes at 325 degrees F, then 10 minutes at 375 degrees F.) Remove from the oven and brush with softened butter. Sprinkle with salt and serve immediately.

Eat the rolls.

Mustard and herb chicken

I have tried many, many recipes involving chicken, mustard and herbs. Many! These ingredients rank high among my favorites, so any recipe involving them catches my attention. I'm here to tell you today though, that I've found the perfect method for preparing this beloved combo. Perfect! (My continuing disclaimer: I have not figured out at all a decent way to photograph in our new place at night. Working on it, but please be patient with these awfully lit ones!)

My latest trend in recipe sourcing is to search "Staff Favorites" on the Food & Wine recipe search. Their favorites are my favorites. I subscribe to the magazine and turn down corners like mad. But I'm much more likely—especially during these busy days of holiday craft show prep—to scramble onto the site and search just minutes before preparing to cook whatever's brewing (or shall I say, peaking) in the fridge. No, this is not a paid advertisement for F&W, I'm just a legit fan. Anyways… below is the five gold star recipe for a fast, mustard chicken weeknight dinner. And yes, real bread crumbs will make all the difference, though whatever kind of bread you have on hand will be fine—it doesn't have to be country bread (though that's mighty tasty). And be sure to make plenty of extra for leftovers! 

Mustard and Herb Chicken
via Food & Wine

Two 1-inch slices of country bread, crusts removed, bread torn
2 garlic cloves, minced
1 teaspoon finely chopped rosemary
1/4 cup finely grated Parmesan cheese
Salt and freshly ground pepper
1/4 cup extra-virgin olive oil
4 boneless skin-on chicken thighs (about 6 ounces each)
2 tablespoons Dijon mustard
2 tablespoons unsalted butter
1 small onion, thinly sliced lengthwise
Pinch of sugar
1 tablespoon fresh lemon juice

Preheat the oven to 400°. In a food processor, pulse the bread until finely shredded. Add the garlic, rosemary and Parmesan, season with salt and pepper and pulse until combined. Add 2 tablespoons of the olive oil and pulse just until the crumbs are evenly moistened. Transfer to a small bowl. 

In a medium, ovenproof skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Season the chicken thighs with salt and pepper and add them to the skillet, skin side down. Cook over moderately high heat until golden, about 6 minutes. Turn the chicken and spread the skin with the mustard. Carefully spoon the bread crumbs onto the chicken, patting them on with the back of the spoon. Transfer the skillet to the oven and roast the chicken for about 15 minutes, until the crumbs are golden and crisp and the chicken is cooked through.

Meanwhile, in a medium saucepan, melt the butter. Add the onion and sugar, season with salt and pepper and cook over moderate heat until softened, 6 to 7 minutes. Add the lemon juice and cook until the liquid has evaporated, 2 minutes longer. Spoon the onion mixture onto 2 plates, top with the chicken and serve.

Pickles for your paramour

The post is very unromantic, very unsexy. It reeks of garlic and thrift. But here it is anyway, on Valentine's Day, because actually there is a heck of a lot of love in this little dish. From me, for it. It's tangy and potent and makes good use of an item that too often gets chucked into the compost bin, yes?! No more! Save the broccoli! Serve it to your sweetie! Savor it all yourself! Just make some! 

Pickled Broccoli Stems

Via Martha Rose Shulman and the New York Times Recipes for Health

3 or 4 broccoli stems (from one bunch)

1/2 teaspoon salt, preferably kosher salt

1 medium size garlic clove, minced or pureed

1 tablespoon sherry vinegar or white wine vinegar

2 tablespoons extra virgin olive oil

Peel the broccoli stems and cut, either crosswise into 1/4 inch thick medallions, or lengthwise in 1/4 inch thick spears (I do a combo depending on the shape of the stalk — I find the medallions easier to manage.) Place in a jar, add the salt, cover tightly and shake the jar to toss the stems with the salt. Refrigerate for several hours or overnight.

Drain the water that has accumulated in the jar. Add the garlic, vinegar, and olive oil and toss together. Refrigerate for several hours or overnight. Serve with toothpicks.

The Flexitarian Table: Shrimp with Harissa

So sorry I forgot to mention that I would be away for a long weekend -- I had a great time in Chicago visiting with friends. To make up for the quiet on the blog front though, I have recipes for a whole meal to post!

I've been obsessing over a new cookbook I borrowed from the library: The Flexitarian Table by Peter Berley. The book focuses on flexible menus that can easily accommodate both vegetarian and non-vegetarian eaters with just slight changes in the prep. By interchanging vegetable proteins, such as tofu or eggs, for meats and applying the same recipe to both, Berley presents a wonderful array of meals that I am dying to try. The book is divided by season and most menus are geared toward two vegetarian servings and two- non veg servings, so it's easy to adjust for just two people. This is just the first of many meals I plan to make from from the book.

I was curious about the harissa in this recipe because I had made harissa once before with a very different texture. This has similar spices but without the red peppers and is the perfect accompaniment to tender shrimp. Delicious! There's a lot going on here, so read through everything first and if possible, do all your chopping and prep for the whole meal before starting to cook anything. The vegetarian version in the book served an egg on top instead of shrimp.

Shrimp in Harissa with Fresh Corn Polenta, Sauteed Cherry Tomatoes and Grilled Zucchini in Mint Oil

Serves 2.

POLENTA

1 1/2 cups water

1 Tb unsalted butter

1/2 tsp seal or kosher salt

1/2 cup medium corn grits

1/2 cup corn kernels (from 1 large or 2 small ears)

1 scallion, trimmed and thinly sliced, white separated and reserved for tomatoes

Preheat oven to 200º F.

In medium ovenproof saucepan, bring water to a boil over high heat. Add butter and salt, then stir in grits and corn and continue to stir until water returns to a boil. Reduce heat and simmer, stirring occasionally, until polenta is thick, about 5 to 7 minutes. Stir in scallion green, cover and transfer to oven to keep warm.

(Note: If you are broiling your shrimp, as I did, you won't be able to keep the polenta warm in the oven. Try to plan to have the polenta ready right before you broil the shrimp. Then simply keep the polenta covered on the back of the stove top -- burner off -- and it should stay plenty warm.)

SHRIMP

2 tsp ground cumin, preferably toasted and freshly ground
1/2 tsp ground fennel, preferably toasted and freshly ground
1/2 tsp ground caraway, preferably toasted and freshly ground
1/2 tsp cayenne pepper, or to taste
1 tsp sea or kosher salt
5 Tb olive oil
1/4 cup fresh lemon juice
2 large garlic cloves
1 pound large shrimp, peeled and deveined

In a medium bowl, stir together cumin, fennel, caraway, cayenne and salt. Whisk in olive oil, lemon juice and garlic. Toss shrimp in mixture and marinate 10 to 15 minutes. Do not marinade for longer as the acid of the lemon will start to cook the shrimp and make it tough.

Preheat broiler or grill.

Thread shrimp onto skewers (if using bamboo skewers, be sure to soak in water for at least 30 minutes before using). Cook under broiler or grill until cooked through, turning once, about 3 minutes per side.

TOMATOES

2 Tb olive oil

1 pint cherry tomatoes

1 garlic clove, minced

1/4 tsp red pepper flakes

2-3 Tb mixed fresh herbs, chopped (oregano, basil, parsley, tarragon, etc)

Salt and pepper, to taste

In a large enameled cast-iron casserole, combine oil, tomatoes, garlic, reserved scallion white and red pepper flakes and cook over high heat, stirring, until tomatoes soften and begin to release their juices, 3 to 4 minutes. Stir in herbs and cook 2 minutes more. Season with salt and pepper to taste and remove from heat.

Divide polenta between two shallow soup plates. Spoon tomatoes and shrimp over top and serve sprinkled with Parmesan cheese.

But wait, there's more...

ZUCCHINI
1-2 small zucchini, sliced lengthwise, 1/2-inch thick
Sea or kosher salt
1/4 cup olive oil
2 garlic cloves, thinly sliced
Pinch of red pepper flakes
1 Tb coarsely chopped fresh mint
1 tsp red wine vinegar
Freshly ground black pepper

Sprinkle zucchini slices all over with salt. Lay flat on kitchen or paper towel to drain for 30 minutes.

Meanwhile, in a small saucepan, combine oil, garlic and red pepper flakes. Bring just to a simmer and cook gently for 5 to 7 minutes, until garlic is golden. Add mint and remove from heat.

Light a grill or preheat broiler.

Brush off all the salt and pat zucchini dry. Lightly brush tops with mint oil. Place oiled side down on grill or broiler pan and cook, turning once, until softened and nicely browned, 4 to 5 minutes per side. (I put the zucchini under the broiler a couple of minutes before adding shrimp so all would finish at once.)

Transfer zucchini to platter and drizzle with 1-2 Tb of remaining mint oil and the vinegar and season with salt and pepper.

The easiest new potatoes

This is so basic that it's more of an idea than a true recipe. With my busy summer craft show schedule I haven't had time to try — or post about — many new recipes and I feel like I owe you — and me for that matter. I made these potatoes with a roast chicken last night because again, they're just so easy. As soon as I tasted them, I knew that I wanted to tell you about it. It's such a tasty yet different take on potatoes. So, here goes…

Puree some pitted black olives and toss your roasted potatoes in the puree. Yes, that's it. Food & Wine calls them Dirty Potatoes — cute, right? The recipe is part of an article about a dreamy picnic meal at sea with a celebrated chef in Istanbul. All of the dishes sound terrific, but for now, here's the potatoes:

Dirty Potatoes
2 pounds small new potatoes, about 1 1/2 inches in diameter, large ones halved
2 Tb extra-virgin olive oil
1/3 cup pitted kalamata olives

Preheat oven to 400°. Spread the potatoes on a large rimmed baking sheet, drizzle with the oil and toss to coat. Bake for about 45 minutes, until crisp and tender.

Meanwhile, in a mini food processor, puree the olives. Scrape the puree over the potatoes and toss well; transfer to a bowl and serve hot or at room temperature.

In the kitchen: Mexican Chocolate Cookies

I'm sure I'm not alone in obsessing about cookies this time of year. I've been following along with many blogs who are counting down the holidays with cookie recipes and when Chicago-based Lottie & Doof got to number 8 — Mexican Chocolate Cookies adapted from Cooks Illustrated — I knew I had to get baking. A big old hunk of butter along with a wollop of cinnamon and cayenne pepper give them a unique kick.


Mexican Chocolate Cookies (via Lottie & Doof, adapted from Cook’s Illustrated)

• 1/2 cup sliced almonds
• 1 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (I would use a tad more next time — love the heat!)
• 20 tablespoons unsalted butter (2 1/2 sticks), softened to cool room temperature (about 65 degrees)
• 1/2 cup cocoa powder
  
• 1 teaspoon instant espresso powder
• 1 cup sugar
  
• 1/4 teaspoon table salt
• 2 large egg yolks
• 1 tablespoon vanilla extract
• 2 1/4 cups unbleached all-purpose flour
• 1/4-1/2 cup turbinado sugar (or other raw or sanding sugar)

In medium skillet set over medium heat, toast almonds, cinnamon, and cayenne until fragrant, about 3 minutes; set aside to cool. In food processor fitted with metal blade, process cooled mixture until very fine, about 15 seconds. Set aside.

Melt 4 tablespoons butter in medium saucepan over medium heat. Add cocoa powder and instant espresso powder; stir until mixture forms smooth paste. Set aside to cool, 15 to 20 minutes.

In standing mixer fitted with paddle attachment, mix remaining 16 tablespoons butter, sugar, salt, and cooled cocoa mixture on high speed until well combined and fluffy, about 1 minute, scraping sides of mixing bowl once or twice with rubber spatula. Add yolks and vanilla and mix on medium speed until thoroughly combined, about 30 seconds. Scrape sides of bowl. Whisk nut/spice mixture into flour. With mixer running on low, add flour mixture in three additions, waiting until each addition is incorporated before adding next and scraping bowl before next addition. Continue to mix until dough forms cohesive ball, about 5 seconds. Shape into two dough logs, 2 inches in diameter and about 6 inches long; use parchment paper or plastic wrap to roll into neat cylinder. Chill until very firm and cold, at least 1 hour. (At this point the dough can be frozen for up to a couple of weeks.)

Preheat oven to 375º F with rack set in the middle. Roll chilled log in sugar. Slice cookies 1/4 inch thick and place on parchment-lined baking sheets.

Bake until cookies show slight resistance to touch, 10 to 12 minutes, rotating baking sheet halfway through baking time; if cookies begin to darken on edges, they have overbaked. Cool for 5 minutes, then, using spatula, transfer cookies to wire rack; cool completely.

What are you baking this weekend?

Back to basics: The Joy of Cooking

While I've been on the computer a little bit less, I've still been in the kitchen a fair bit. I found myself turning to the tried and true Joy of Cooking several times this week, mostly because I can often find a straight-forward, quick recipe when I'm short on time. I had never made my own pizza dough and was determined to this week. I had planned on making it Monday night to rest overnight, but it was late and when the yeast didn't activate on the first go round, I ditched the dough-making for the evening. The next day, I had to find a recipe that didn't require any of this overnight business. Hence, the good old Joy. Here it is in all its crunchy, chewy loveliness:


Basic Pizza Dough
Adapted from the Joy of Cooking
Makes 2 twelve-inch crusts

Combine in a large bowl & let stand five minutes:
1 package active dry yeast
1 1/3 c. warm water
Add:
3 1/2 to 3 3/4 c. all-purpose flour
2 Tb olive oil
1 Tb salt
1 Tb sugar (optional)

Mix all to blend. Knead about 10 minutes until smooth and elastic. Transfer to a lightly oiled bowl. Turn to coat, cover with plastic wrap and let rise until doubled — 1 to 1 1/2 hours.

Preheat oven to 475º. Grease and dust two baking sheets with cornmeal. Punch down dough and divide in half. Roll into balls and let rest, loosely covered with plastic wrap 10 to 15 minutes.

Flatten each ball on lightly floured surface into 12-inch rounds,rolling and stretching dough. Place on prepared baking sheet. Lift edge and pinch to form lip. To prevent crust from getting soggy from the toppings, brush with olive oil.

Using fingertips, dent surface of dough to prevent bubbles. Let rest 10 minutes and then you're ready to go with toppings. Bake until crust is browned and cheese is golden, approx. 12 minutes.

NOTES: I added the lesser amount of flour called for, but it was quite a wet, loose dough, so I probably added at least 1/4 cup more during kneading. Still very sticky. I didn't even notice the greasing the pan part of the recipe until I was typing it just now. I sprinkled the baking sheet with cornmeal only and it all worked out fine. No sticking. Also, I probably could have stretched it out thinner before baking since it puffs up quite a bit. Tasty!

I also whipped up a super fast sauce from Heidi Swanson's Super Natural Cooking.

Bright Red Tomato Sauce
Adapted from Super Natural Cooking
Makes 3 cups.
2 Tb. olive oil
1 1/2 tsp red pepper flakes
3 cloves garlic, minced
1 tsp fine grain sea salt
1 can (28 oz) crushed tomatoes
Saute all but tomatoes over medium-high heat 2-3 minutes until garlic is just starting to take on a bit of color. Stir in tomatoes, simmer five minutes. Remove from heat and salt to taste. I only had a can of whole tomatoes, so I chopped those up, and then threw the whole thing in the blender when it had cooled a bit. This sauce packs the perfect punch — a whole lot of flavor with some zip from the hot pepper flakes. We're planning to have the leftover sauce with chicken parmigiana tonight — yum!

I planted zucchini, now what?

Well no, actually, we didn't plant zucchini because of our space limitations, but anyone who has, knows what I'm talking about. Zucchini plants just keep on giving and giving, and if you don't keep on top of it, you wind up with baseball bats practically overnight. I think I must be feeling some strange need to recreate this frenzied experience, because I keep buying way too many zucchini at the farmers' market. I just can't help it. And, to make matters worse, I'm way behind on a project due today, so I thought I would procrastinate the morning away by throwing some zucchini bread together. Thankfully, it comes together in less than twenty minutes including doing the dishes. So while I wait for it to come out of the oven, I thought I'd share the recipe here:

Zucchini Bread
Makes two loaves.

Beat together until smooth:
3 eggs
2 c. sugar

Add:
1 c. vegetable oil
1 Tb vanilla

Add:
2 c. grated zucchini (from 2 small to medium zucchinis)

Combine and add:
2 c. flour
1 Tb cinnamon
2 tsp baking soda
1 tsp salt
1/4 tsp baking powder

Optional add-ins:
1 c. walnuts
1 c. raisins

Bake in two greased and floored loaf pans at 350º for one hour until middle is firm. Cool in pan 10 minutes and then remove to rack to cool.


I'm always looking for zucchini bread recipes because it would be nice to have one for 1 loaf rather than two (this one doesn't divide well). But I keep coming back to this one because it's what my mom always made for us growing up. Plus it freezes well. Yum!

And if you have a bit of extra grated zucchini — as I did this morning — it's great thrown together into this incredibly refreshing and easy salad:

Grated Zucchini Salad
2 c. Grated zucchini
1 Tb. Olive Oil
2 tsp. Lemon juice
Handful of toasted pine nuts
1/4 c. Grated parmesan cheese
Salt and pepper to taste

Combine all together and let sit at room temperature for 10 minutes or so for the flavors to meld. I'll admit I'm guessing at the measurements here — I just throw in a bit of this and that. And, as you can see in the photo, I didn't have any pine nuts today, so I toasted some sliced almonds. Not quite as good, but not bad in a pinch.

I'm still contemplating the blackberries I picked up yesterday at the market (though there are many fewer now!) I may make a blueberry/blackberry crumble tonight. Check back on Monday to find out… and have a great weekend!

Sunday night Korean feast

Well, I did it! As promised, I went ahead and made the Korean feast from Gourmet this weekend. I think I was a sucker for the glamor shots they included in the magazine of sexy models in dimly lit rooms looking all moody. I spent some time Saturday doing prep because a lot of the items needed to sit and pickle overnight. Honestly, it didn't take as much work as I expected. Many of the banchan — or small dishes, almost like condiments — are quick and easy to put together, and then can chill in the refrigerator for as long as you need or they are served at room temperature. So I was ticking through the list quite easily and didn't have to worry about timing everything to be finished at the same time. Here is what I ended up including:

Cucumber Apple Pickle

This was very tasty and easy. I couldn't stop nibbling on it.

Quick Kimchi

A requisite Korean dish, and I wanted to like it, but really, I just don't. This version uses fish sauce to get that deep musky flavor that comes in other recipes from many days of pickling.

Korean-Style romaine

One of my favorite parts of the meal, really. So easy, just chopped romaine with a hot dressing poured over it, then chilled to marinate for a few hours (or overnight in my case). Addictive!

Sauteed oyster mushrooms

Again, really simple. Just sauteed mushrooms with a little salt and cider vinegar, served at room temperature.

Shrimp and scallion pancakes

The batter for these is very thin when it comes together, so I was worried they would be trouble in the pan. But they set up really nicely and are easy to flip. Quite tasty!

Short rib and vegetable stew with brown rice and barley

This photo looks straight out of some 1970s magazine, doesn't it? By the time we had eaten the little scallion and shrimp pancakes and I had been nibbling at the banchan here and there, neither the boy or I were very hungry! I had a little taste of the stew and kept picking at the little dishes, but we are going to dig into it tonight with vigor. It should taste even better with a day of stewing! I also made the soy-pickled jalapenos (you can see them in the first photo above) and the spicy garlic sauce without the warm tofu to serve it on — they are both delicious on everything!

Friday fritatta

I just can't get enough of the fresh asparagus. I decided to make a fritatta with it for lunch today. We are in need of an eight-inch skillet — it's just such a handy size. But, without one, I opted for the 10-inch cast iron and it worked swimmingly.

With the oven preheating to 400 degrees, I poured a little bit of olive oil in the bottom of the skillet and tossed the asparagus around in it to coat with a little salt and pepper. Then I tried to organize the asparagus into a lovely design with a few spears placed around in a spoke pattern and smaller chopped pieces scattered throughout — one spear obviously made a break for it at some point in the process as seen above. I roasted these for several minutes until they were sizzly and starting to soften. Then I poured in a couple of eggs scrambled up with some scallions and a little more salt and pepper stirred into them. Back into the oven for four or five minutes. For the last minute or so I turned on the broiler to brown it up a bit. Scrumptious!

I'm definitely feeling my kitchen inspiration seeping back in. I'm contemplating going all out over the weekend with the full-on Korean menu from March's Gourmet. It's a feast for ten, so I don't think I'll be going dish-for-dish, but I do want a spread with all the little bowls of condiment type sides.

Here is my abridged version of the menu:
• Grapefruit Soiju cocktails (my sweet mom sent a box of oranges and grapefruits for Easter — this is just the thing for them. Too bad she can't be here for a Korean Mother's Day fiesta.)
• Cucumber Apple Pickle
• Quick Kimchi
• Soy-pickled jalapenos
• Korean-Style romaine
• Short rib and vegetable stew
• Brown rice and barley

I may or may not include the following, depending on my commitment level and stamina!
• Warm tofu with spicy garlic sauce
• Sauteed oyster mushrooms
• Shrimp and scallion pancakes

It's a long list, but much of the prep is done on day one to allow for pickling time, etc. So my plan is to hit the Asian market tonight, do a whole lot of prep and cooking tomorrow and then a little bit more on Sunday for a super celebration Sunday night dinner. What do you think? (Option 2 is to finally pick up a much-coveted grill and have some steaks! Which reminds me to look at the Asian market for a tao: a clay-lined bucket used as a grill. It was mentioned in a story about the Portland Thai restaurant Pok Pok.)

Oh my goodness, so many good things to try! I'll fill you in on Monday. Have a great weekend!

Keeping tabs

I haven't written about much cooking activity lately — mostly because I have been sticking to tried and true recipes in the recent weeks and not branching out into new territories. It's been a busy time and I've gone for the routine rather than new out of convenience, surely not for lack of enthusiasm. As always, I have a stack of glossy mags lurking on the coffee table with too many pages turned down and recipes marked just waiting for me to try. As an incentive and an easy reference I decided I would make a small-ish list of recipes toward the top of my "try this soon" list:

• Tandoori Chicken, Dal Makhani and Naan (Saveur, May 2007)
• Wasabi Flank Steak and Miso-Glazed Potatoes (Food & Wine, March)
• Sake-steamed Halibut with Ginger and Cabbage (Food & Wine, March)
• Monte Cubano Sandwiches (Gourmet, March)
• The WHOLE Korean feast layed out in Gourmet this month, but most especially: Soy-pickled jalapenos, cucumber-apple pickle, short rib and vegetable stew, Korean-style Romaine, warm tofu with spicy garlic sauce, sauteed oyster mushrooms, brown rice & barley (and then some!! Yum!) (Gourmet, March)
• Glazed Chicken with Porcini and Crisp Potatoes and Creamed Broccoli with Parmesan (Gourmet, March)
• Beef Tenderloin with Aromatic Thai Spices (really interesting technique simmering steaks in water in a plastic bag) (Food & Wine, April)
• Garlic-rubbed Pork Shoulder with Spring Vegetables (Food & Wine, April)
• Lamb Pita Pockets with Tomato-ginger Compote (Food & Wine, April)
• Grilled Merguez Sandwiches with Caramelized Red Onions (Food & Wine, April)
• Warm Spaghetti Squash Salad (Food & Wine, March)
• Farro with Green Onion Sauce, Toasted Walnuts & Asparagus (Super Natural Cooking, by Heidi Swanson)
• Otsu (Super Natural Cooking, by Heidi Swanson)
• Gnocchi alla Romana (Super Natural Cooking, by Heidi Swanson)
• Fettucine with Spring Asparagus Puree (Super Natural Cooking, by Heidi Swanson)
• Stir-fried Bean Sprouts (Saveur, April 2007)
• Green Goddess Dressing (Saveur, May 2007)
• Ginger Shandy (Food & Wine, March AND an old Saveur I was flipping through today from 2007. Definitely calling my name for spring)
• Molasses-Gingerbread Cake with Mascarpone Cream (Food & Wine, April)

There. That's the most pressing of the recipes, I think. (Ask me tomorrow, of course, and I would compile a wholly different list, right?!) I'll keep you posted on my progress through the list.

Pad Thai at home

I've never made pad thai at home, but I love it. So after the trip to the Asian market last week, I had all the ingredients and knew it was time. We've had rice noodles sitting in the back of the cabinet for months and I decided to use the recipe on the back of the bag:

Pad Thai
7 oz rice stick noodles
1 Tb Tamarind paste (this was hard to find, but it was in the refrigerated section at Huaxing)
1 tsp brown sugar, packed
1/4 c. peanut oil
4 garlic cloves, minced
1/3 c. small shrimp (I used much more: 1 lb med)
3 scallions, sliced
4 oz. firm tofu, rinsed, drained and choppped
2 eggs, beaten lightly
2 Tb fish sauce
1 c bean sprouts
1 tsp crushed chili pepper
2 Tb roasted peanuts, chopped
1/4 c cilantro, chopped
lime wedges to garnish

1. Soak noodles in cold water for 30 minutes. Drain. (I was worried they weren't soft enough at this point, but they soften more over the heat)
2. In a small bowl, mix 1/4 c hot water with tamarind. Let stand, then push through sieve and discard solids. Stir in brown sugar.
3. Heat half oil in large skillet. Stir fry garlic for a few seconds, then add shrimp, scallions and tofu and cook 3 minutes.
4. Add eggs and cook 30 seconds or until well incorporated. Add noodles, tamarind, remaining oil and fish sauce. Cook about 5 minutes, then add bean sprouts and chili pepper.
5. Garnish with peanuts, cilantro and lime wedges and serve.

Delicious! The flavor was terrific with just the right amount of heat. I think next time I will increase liquids a little bit (not oil), to have a little more of a sauce. Try it!

The best shrimp ever!

This is a recipe we keep going back to -- probably once a week even! And it just keeps getting better. It's adapted from a recipe at epicurious from Ken Hom's Foolproof Chinese Cooking. I've doubled the sauce, added snow peas and changed out black bean paste for chili-garlic paste.

Spicy Sichuan-Style Shrimp

• 1 1/2 tablespoons peanut oil
• 2 Tb finely chopped fresh ginger
• 1-2 tablespoon coarsely chopped garlic
• 2-3 tablespoon finely chopped scallions
• 1 lb raw shrimp, shelled and deveined
• snow or snap peas
  

For the sauce:

• 2 tablespoon tomato paste
• 3-4 teaspoons chili-garlic paste/sauce
  
• 4 teaspoons rice wine vinegar
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 4 teaspoons sugar
• 4 teaspoons sesame oil
• Cilantro sprigs, to garnish (optional)

1. Heat a wok/large heavy saute pan over high heat. Add the oil, and when it is very hot and slightly smoking, add the ginger, garlic, and scallions.

2. Stir-fry for 20 seconds, then add the shrimp and snow peas. Stir-fry the shrimp for about 1 minute.

3. Add the sauce ingredients and continue to stir-fry for another 3 minutes over a high heat. Garnish with cilantro and serve at once.

The best!!

I Knead Bread

2008 was the year of bread-baking for me. I had always wanted to try it, but it seemed like a huge time commitment and mucho planning. It took me until last spring to get there. It all started with the No-Knead Bread recipe from the NY Times. Mix up the ingredients and then just let it all sit. What could be easier? It came out so great and looked professional, I think it may have been the first food item I felt compelled to be document with a photo (though I wish I had taken a photo of the inside—next time):

With the move to Ann Arbor, I have had some time on my hands while job-searching, and have delved whole-heartedly into the bread-baking world. The boy really wanted to try making bagels (No, not some clever euphemism. Really, making bagels)—so we did. It was a trial of nerves as I am one to follow the recipe to a T on the first go round; he is not.
I had also been reading what we have come to call the Nazi bread book. I complete guide to whole wheat bread making that is uber-strict to say the least. You MUST do this, and heaven-forbid you do NOT do this… etc etc. I took it all a little too much to heart and was whipped into a perfectionist frenzy. That soon passed. What the heck do I care if the coloration of the bread isn't exactly even over the whole loaf — it tastes good? Great. That's enough for me. Regardless, the bagels turned out pretty rockin' in the end — I wish I had taken a few pix. Next time.

Then, on to baguettes. Yum. Much easier than I thought they would be (perhaps it was my overzealous book training) though I don't think my subsequent efforts have been quite as good as that very first one (you know what they say…).




I had been buying King Arthur flour and started noticing the recipes on the back of the bags. I tried their Oatmeal Bread and loved it so much that I've gone on to try a bunch of their recipes. This bread smells so good with the best ting of sweetness and perfect density for toast or a super-hearty sandwich. Yum!!



What shall I try next…

What's cooking?

One of the things I've been meaning to write about here is what's happening in the kitchen. The boy and I keep talking about doing some serious menu planning and keeping track of all the tasty things we've tried, so that when we ask "what's for dinner?" there's a go-to list. Basic, right? We've had some half-hearted attempts, but what better time to start with a full-blown attempt than January 1st? So being the geeks that we are, we now have a shared google doc spreadsheet with our daily menu with links to the recipes and all!

MEYER-LEMON GNOCCHI
I had been meaning to make gnocchi for the boy since moving here. He loves it and I had tried it out on my family last spring to rave reviews. So on New Year's Day we had a marathon gnocchi-making session—Meyer-lemon gnocchi. Well, sort of. After one too many glasses of champagne I proceeded to add the zest of the specially purchased meyer lemons to the egg whites, instead of the egg yolks necessary for the dough. Oops! Ah well, zested some regular old lemons and had zesty Meyer lemon french toast the next day! All rocked in the end! While I don't have snaps of that venture, below is our Jan. 2nd dinner: the boy's creation of a yummy layered concoction of rice, refried beans, leftover steak, jalapenos, sour cream, cucumbers and cheese, all dipped into with tortilla chips -- Yummy!

More eating adventures to follow shortly.

Crafty gifts

I wanted to make as many of Christmas gifts as possible this year -- since I had some extra time and NEED to save money! I decided to go with a cooking theme, since it's something my family enjoys doing together and that I've been doing a lot of these days. I made my own recipe books with my favorite recipes from 2008 and packaged them with felted potholders that I knit. Yippeee! They turned out pretty well, though these pictures are quite crappy.