Archive for the ‘main dish’ Category

Pesto season

Tuesday, July 27th, 2010

Pesto is one of the barometers of a Maine summer. Basil requires long days and hot afternoons to truly grow fat, glossy leaves that give off a distinctive, almost skunky aroma and some years we just don’t get that. 2010 is shaping up to be the best garden year in recent memory, and the pesto so far is A+.

I picked almost a kitchen-sized garbage bag of basil, mostly because I wanted to be able to start the recipe off with “a garbage bag of basil”. I prefer to harvest in mid-afternoon (the plants are free of dew and at their most fragrant), and I simply cut them back by two or three nodes. I use the stems and all, but I do remove blossoms and buds. They seem to make the final product slightly bitter.

Stuff the bowl of a food processor with leaves and stems. Drizzle with olive oil. Add 1/2 tsp sea salt, 1 clove garlic and 2 Tbs pine nuts (toasted in a frying pan first) per batch. If you will be adding all the batches together you can keep track and add all the seasonings at once at the end, but I find doing it by increments is easier. Process until smooth, adding more olive oil if necessary.

I have been amazed at the number of people who comment about the photos on this blog – generally about the objects in the background. Turns out food photographers are all about isolating the product – setting the stage with your recipe as the star, and not so much with the bottle of Chinese black vinegar that has nothing to do with the current recipe. As long as you read this blog, you’re going to see that vinegar on the back of the counter. Also the red wine, cassis, port and probably a roll of paper towels.  I don’t set these photos up, sadly, I just live here.

Cook your favorite pasta, drain and pour into a large serving bowl. Mix in about a cup of pesto per 6 servings, and some grated parm or asiago cheese.  If my mother isn’t coming over we like to add hot pepper flakes. Freeze the remaining pesto in freezer jelly jars to remember summer come some winter dinner.

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Computer dinner

Friday, June 11th, 2010

When we can, we eat dinner together as a family. The number varies with the addition of guests stopping by a supper time and the subtraction of our son away at college, but the plates and napkins, flatware and fruit bowl centerpiece are a constant – except for the exceptions. On those nights when everyone is a little distracted and the schedule is off and it’s just us – we have computer dinner.

Computer dinner requires something fast and easy to prepare and clean up. If there’s going to be an informal dinner it should also be a break for the cook.  Tonight I chose our vegetarian version of Spanish Rice. Brace yourself, this is a narrative recipe:

To serve about 3

Make about 2 C of white rice. I use a rice cooker. I find that brown rice turns an unfortunate color when you add the tomatoes, but maybe that’s just me.

Add 2 Tbs olive oil to a large frying pan and saute 1/2 a large onion, 1/2 C celery and, if your household considers bacon to be a vegetable, about 1/4 C chopped bacon slices. Um, we’re Baconarians? Cook the mixture, stirring occasionally, until the bacon is browned. Stir in 1/2 tsp cumin (optional). Add 1/4 C white wine and deglace. Add the rice and mash around with the back of a wooden spoon until it incorporates the olive oil and veggies, then add a can of Ro*Tel, and a small can of kidney beans. Lower heat and cook for a few minutes until every thing is heated through. Add salt if you didn’t use bacon.  We like to grate a little cheddar cheese over the top, and serve with green salad and corn tortilla strips. I have been known to squeeze a lime wedge over the whole mess, when I had one handy.

This is a dependable, easy meal that won’t spill all over anyone’s keyboard. For maximum effect, make sure you’re all in the same room so you can share random tidbits of information (hello, Joshua Slocum’s entry on Wikipedia) or listen to your son strategize with four of his closest long-distance best friends.

These are the best of times.

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Easter eggs

Sunday, April 4th, 2010

Pink pickled deviled eggs are a treat any time of year, but traditional for spring. We just had an Easter supper of tabouleh, baba ganouj, pita chips, fruit salad and pickled eggs – it was wonderful and no one (least of all myself) had to stand over a hot stove on this lovely day.

Hard boil six to eight eggs. My technique is to add the eggs to cold water in a large pot, bring them to a boil with the cover on, then turn off the heat and let stand 15 minutes. Uncover, drain and rinse with cold water, allow eggs to cool enough to handle and peel. Older eggs are much easier to peel.

My original recipe for this dish begins with cooking the beets, adding spices and then making a pickling solution out of the broth. These days I buy a large jar of borscht, empty it into a large container, add 1/4 C brown sugar and two Tbs of cider vinegar and add the eggs. I swear it’s even better this way.

Allow the eggs to stand in the broth for three days, stirring occasionally, in a cool dark place.

Dip the eggs out of the jar with a slotted spoon and compost the broth. Slice them in half, scoop out the yolks and mash separately with 1/4 C mayonnaise or yogurt, 1/4 C mustard, 2 Tbs of chives and a little sea salt. I have sorrel in the garden now, and added 5 leaves chopped fine for a lemony edge. Mix and mash the ingredients until smooth and then add back to the empty “whites” with two spoons. You can use a pastry bag, but I like the less formal approach here. Joyeuses Pâques!

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Potato and Green Onion Fishcakes

Monday, March 15th, 2010

My mental picture of Ireland includes green rolling hills, green pastures, greenstone houses and the occasional peaceful lake. I don’t immediately think of the ocean, but Eire is an island, after all, and most of the Irish recipes handed down through my family involve fish. I learned this recipe “by hand”, that is, I watched someone make it and then joined in. I don’t have precise amounts for the ingredients, but it’s a peasant dish and the measurements aren’t critical to having a good meal out of it. The recipe is also a little more complicated than I would generally make for a weeknight dinner – lots of pans and dishes complicated. On the other hand it’s cheap and absolutely wonderful. You have been warned.

You’ll need a potato ricer and: 1/2 pound white fish (I use haddock); 4 medium or 5 small boiling potatoes (I like Yukon or Caribe); 4 C chopped spinach (about 1/2 pound fresh); 3 green onions, chopped; scant 1/2 C matzoh meal; 2 large eggs, beaten;  salt and pepper, oil and butter for frying. This amount serves 2, generously.

Peel and cut the potatoes into chunks and cook until done – you’ll want them uniformly soft for ease of ricing.  Drain them in a colander so that they cool a little and won’t cook the eggs when you add them later. In a 10″ skillet poach the fish in water with a little white wine and lemon juice until opaque and flaky. I like to drain and cool the fish on a cake rack so that it doesn’t add too much additional water to the mix. In another large skillet saute the green onions until soft and add the spinach and cook until quite done.  You can add a 1/2 tsp sesame oil at this point if you like. I”m pretty sure my ancestors did not. Dump the spinach and green onions into a large bowl.

Clean up all the dishes and pans and let everything sit and cool off for a minute.  Now rice the potatoes into a another large bowl and let them stand. Flake the fish off the cake rack into the bowl of spinach (nicely cooled so that it doesn’t overcook the fish. My ancestors were a patient people, at least when it came to fishcakes). Add the beaten eggs and mix gently and not too thoroughly, add the matzoh meal the same way. Season with a 1/2 tsp salt. Add this mixture to the riced potatoes and mix until you can pick up spoonfuls of more or less cohesive batter on a large spoon.

Heat the large skillet with oil and 1 Tbsp of butter. Drop large spoonfuls (about 1/4 C) of the mixture in the pan, fry until browned, flip over and squash with the flat of the spatula. Repeat until done. I remember meals of just fishcakes – vegetable, starch and protein all-in-one – but I like these with a green salad and a piece of soda bread full of whiskey-soaked currants and caraway seeds. And the new Betterbee catalog. Paradise!

Fishcakes and the Betterbee catalogue - paradise!

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Spaetzle

Monday, March 1st, 2010

Spaetz is Swabish for “Sparrow”, so spaetzle are “little sparrows”. I’m not really all that clear on the relationship between small, soft egg noodles and baby birds, but whatever. I like it, and I think that’s what I’ll call them from now on.

I made spaetzle last night, and forgot to take a picture of the finished dish, which was delicious and quite attractive. The recipe is extremely easy and fresh pasta is such a treat – it’s really wonderful to be able to make it without an expensive pasta maker and the extra work of drying and tempering. I’d even suggest this for a work-night dinner; fast, uses common ingredients and is capable of being reinvented with every sort of leftover.

For this recipe you will need a colander with large holes, say 3/8″ diameter. Several sources suggest using the large holes of a cheese grater, but the surface is small and hard to hold above the pot. I bought a .99 cent plastic colander at the grocery store which works beautifully or you could buy a spaetzle-board for about $12.00.

You can tell I got a little carried away with the colander. . .

Spaetzle for two or three – the recipe doubles easily.

2 eggs, 1/3 C whole milk, 1/4 C parsley, minced; 1/4 tsp salt; 1 1/3 C all-purpose flour. Mince the parsley very fine.

Bring a large pot of salted water to boil. In a large bowl, add the eggs, milk, parsley and salt and mix well. Add the flour a little at a time while mixing – the dough should be a little runny. Let it sit for 10 minutes. If it sits longer than that, it will begin to “bind”, so add a little more milk at that point.

Carefully hold the colander over the pot of boiling water (or place the spaetzle-board across it), spoon the dough into the container and then push the dough through the holes with the back of a wooden spoon. Wriggly “little sparrows” will drop into the water, fall, and then rise as they cook. I wait 3 or 4 minutes, but taste one at about 2 minutes. They don’t take long to cook and a lot depends on the consistency of your dough.

Drain the cooked spaetzle and, when most of the water has run off and they begin to dry, spread them on an oiled cookie sheet (I use a Silplat) until you’re ready to use them.

For the basic dish, simply saute the spaetzle in butter and serve with applesauce.  I toss them with roasted broccoli and sauteed leeks, topped with Parmesan, but I’ve also had them with tomato sauce, with a glaze of reduced cider and topped with bread crumbs – go nuts!

We had creampuffs for dessert, with creme anglais and chocolate ganache. Next post is the recipe, which is blindingly easy.

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Stuffed naan

Friday, January 22nd, 2010

Flatbread dough filled with a soft herb/cheese/onion mixture – this is  an easy recipe if  a little messy ( as all the best ones are). When I make this dish for company I finish the breads ahead of time and warm them, wrapped in foil, in the oven. This is a vegetarian version, but ground lamb is a popular addition. Actually you can use any combination of ingredients for the filling as long as the result is fairly soft and smooth – hard bits will force their way through the soft dough and spoil the surface.

Stuffed Naan

naan step 13 3/4 C unbleached white flour (I make some of this up with chapati (chick pea) flour and whole wheat to add flavor, but all white flour makes a dependable texture), 1 tsp baking powder, 1/2 tsp salt, about 1 1/4 C plain yogurt, unsalted butter for brushing the finished breads.

Put all the ingredients except the butter in the bowl of your food processor and process until the dough follows the blade around in a ball. You may need to add more flour, or yogurt. This dough isn’t fragile and some extra whapping around won’t hurt it.  Dump the dough out on to a floured board. It will be soft and sticky, but try to gather it up into a ball (you may have to push it around some with a little extra flour), and put it in an oiled bowl in a warm place to rise for about an hour. This is not a yeast dough – the time will temper the gluten in the flour but it won’t appear to rise.

Meanwhile, make the filling. In a medium bowl mix: 1 8 oz farmer cheese (or paneer, ricotta, small curd cottage cheese), 2 Tbs fresh parsley, cilantro to taste, 1/4 C sauteed onion and 1 C cooked potato. I generally make naan in conjuction with a curry, so I cook the potato and onion for that as well. Leftovers work fine, too. Mash everything together thoroughly – you should have a dry, sticky mix that won’t ooze out of the bread, or stick up through the dough.

Heat an 8 – 10″ frying pan or cast iron skillet over medium low heat – add a little vegetable oil if it’s not seasoned. Keep in mind that the pan will need to go under the broiler in a minute, so no non-stick surfaces or wooden handles allowed. Dump the dough out on to a floured board and divide into five or six balls. Some people make lots of small breads, but it takes a lot longer that way. I like to make a size that just fits in my frying pan. naan step 2

Roll a ball out to about 6″ in diameter, and drop a healthy amount of filling on the center – about 1/4 cup. Keep the rest of the dough covered so it doesn’t dry out. Gather the edges up in pleats to the center and twist slightly to make a spiraled top to your dough ball of filling. Which is a great name for a band. Flatten the ball, flip it over and roll it out to the size of your pan. Now you see why you want a soft filling.

naan step 3Turn on your broiler to low. Pick up the bread and place it in the hot pan, shaking slightly so it doesn’t stick. Cook until the underside is nicely browned. Now put the pan and all under the broiler and turn off the burner. Make another naan.  In a minute (or few), the top will puff up and develop brown spots.naan step 5 Pull the pan out and slide the bread onto a cutting board. Race back to the stove and turn the burner on, slide the next piece into the pan. Now go back to the first naan and rub the top with a stick of unsalted butter. Cut into wedges and serve to the first lucky participant with a bowl of spinach curry and sides of yogurt and mango chutney.

Next week I’m going to try this recipe with a banana chocolate filling and powdered sugar on top. I promise to take pictures.

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Good dinner.

Tuesday, January 5th, 2010

That’s what everybody at our house calls this dish. It’s a mix of vegetables sauteed in olive oil over couscous, served over salad greens and topped with feta cheese – easy, fast,  fairly cheap and not too bad for the Growing Boy.

couscous 004

First, make couscous. Typically you add 1 C couscous to 1 C boiling water and a little salt. Cover the pot and turn off the heat, allow to stand 5 minutes before fluffing with a fork, cover and let stand until ready to use. This amount feeds the three of us (in this recipe) without leftovers.

For the vegetable mixture:

2 zucchinis, matchsticked: cut each squash into 1/4″ discs and then pile the discs and slice into little sticks. You’ll also need 1 red bell pepper and 1/2 an onion, diced, other cooked vegetables as you wish: asparagus, cauliflower (yellow or purple is nice), green beans, snow peas; and 1 serving for each person of salad greens.

couscous 001You’ll also need the nicest Herbes de Provence you can get your hands on. I have a friend who went to a French cooking school and brought me back a little jar of herbs that has been a whole education for me just in itself – I don’t know what I’ll do when they’re gone.

Saute the onion and pepper in a good quantity of olive oil (3 Tbs) until softened but not browned. Add the zucchini and cook until soft, adding more olive oil if it is absorbed. Add the cooked vegetables and stir until blended and heated through. Sprinkle generously with the herb mixture and a little sea salt.

couscous 003

Add the couscous and stir gently. Serve by mounding the mixture on a layer of salad greens, top with feta cheese. Strips of heated nan are a nice accompaniment. If the mixture is dry, I add a small amount of salad dressing just before serving.

Good dinner!

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Happy New Year Buns

Thursday, December 31st, 2009

new years buns

This is a weird picture, but it’s the only one I have – we ate them too quickly. My family traditionally celebrates New Year’s Eve by staying in and eating dumplings. Tonight we made potstickers (fried and then steamed, made with unleavened dough) and baozi (steamed, leavened filled rolls).  We also made a batch of shrimp, ginger, garlic, spinach and water chestnut filling and used it for both batches. Here’s the recipe for the baozi – you’ll need a bamboo or metal tiered steamer and a food processor.

1 Tbs active dry yeast
1  cup lukewarm water
2 tablespoons cooking oil
2 teaspoons sugar
1 egg
3 1/2 cups all-purpose wheat flour or bread flour, plus more as needed. You can also use rice flour, barley, whole wheat or corn meal as part of the dry ingredients.

Add flour, sugar and yeast to the bowl of a food processor. Pulse a few times to mix.  Add water, oil and egg; process until well blended and the dough pulls away from the sides of the bowl. This is a soft dough.

Let the dough rise until doubled in size, about 1 to 3 hours depending on the room temperature.

Stretch the dough out into a log with a diameter of about 2.5 inches. I generally let it lie coiled on a large cookie sheet lined with a Silplat. Using kitchen shears, cut the dough into 2 inch pieces (it should make around 25), and let rise again for at least 30 minutes. You can steam these plain for 20-25 minutes,  or you can fill them, like we did tonight. Flatten a piece of dough in your hand (oiling your fingers first makes this easier). Holding the dough cupped in your palm, put about 2 tsp of filling in the middle and fold the edges up in a pleat, squeeze shut. I like to roll the opening underneath the bun so that it doesn”t show, but it’s also traditional to keep them upright, showing off their little topknots.

Any filling you can imagine works well with this dough. I’ve had spicy pork, red bean paste, homemade jam, cream cheese and strawberries, butter-sugar-cinnamon, bean curd and pineapple boazi – they’re all good.

Happy New Year!

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Quick dinner

Friday, December 18th, 2009

Last night I came home late (work has been crazy) and needed supper in a hurry. It yakatori 003was 6 pm, it had been dark for 3 hours, the wind chill was minus 17 and we have at least three more months of this – we needed comfort.  The recipe below will make you feel great in less than half an hour. I apologize for the picture being mostly about salad. It was great salad, too. Note the Chinese ladle at the top of the frame loaded with marinated chicken, and the bowl of tofu strips and mushroom slices? That’s dinner.

Yakitori Donburo

3 boneless chicken breasts, sliced width-wize into well, stir fry pieces. That’s the only way I can describe it. Too bad the picture is all about the salads, eh? You can add 3 – 4 oz tofu in 1/2″ cubes and 1 C sliced mushrooms if you like.
1/2 cup  soy sauce
1/2 cup mirin or Chinese cooking rice wine
1  teaspoon ginger minced
2 cloves garlic, minced
1/4 C vegetable oil
2 tsp sugar
2 green onions, cut into 1/4 inch pieces, green and white parts)
• 3 cups cooked white rice

Mix soy sauce, mirin, ginger and garlic in medium glass or plastic bowl. Place chicken in soy mixture and marinate for at least 15 minutes. Meanwhile, set the rice to cook. Do you have a rice cooker? Good, it’s the only way to go.

Drain chicken, reserving soy mixture. Heat oil in a wok or 12-inch skillet until hot. Cook chicken until brown on both sides and almost done, and then add the bean curd and mushrooms, if using. Cook another few minutes until everything is done and coated with the now reduced sauce.  Heat reserved soy mixture to boiling and add sugar and green onions. Boil about a minute.  This is from a Japanese recipe, however bastardized through the folk process after years in my possession. Keep in mind that this marinating liquid has been in contact with raw poultry. If you’re squeamish about your chicken or are fixing this dish for children, by all means start over with fresh mirin and soy sauce. If not, just boil the heck out of it for about a minute.

Serve with the rice, and in our house we like our rice plain and the sauce spooned over the chicken/tofu/mushrooms. This dish goes well with salads (as in the picture) or you can go one-dish crazy and add three big handfuls of spinach or beet greens  in the last 30 seconds of cooking in the wok. Delicious either way. And ready in about 25 minutes.

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