tag:blogger.com,1999:blog-46572639468757897802024-03-13T20:47:26.518-07:00eat me. love me.the way to a man's heart is through his stomach.charleshttp://www.blogger.com/profile/04171004157754666228noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-4657263946875789780.post-52015726880862518662015-03-27T16:47:00.002-07:002015-03-27T16:50:06.414-07:00conchiglie carbonara with jamón serrano and charred brussels sprouts<div class="separator" style="clear: both; text-align: center;">
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Food fads are often just cruel jokes. The people who decide these things are probably having a good laugh after having made kale the darling of the vegetable world.<br />
<br />
Well step over kale, there's a new previously-unwanted vegetable taking over: brussels sprouts.<br />
<br />
I recently spent a few days in Los Angeles, and I swear, every restaurant I went to featured brussels sprouts as a stand-alone appetizer or small plate item. Gone are the days when your mom just boiled this poor little cabbage wannabe. The creativity of hipster chefs has put the lowly sprout into the spotlight.<br />
<br />
Normally I'm not a big fan of creamy, Americanized carbonara dishes, but this recipe stands out and uses brussels sprouts in a way I'd never thought of before.<br />
<br />
<div class="MsoNormal">
Ingredients:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
½ lb. brussels sprouts, trimmed, leaves separated </div>
<div class="MsoNormal">
12 oz. conchiglie (shells) pasta </div>
<div class="MsoNormal">
Kosher salt </div>
<div class="MsoNormal">
2 oz. finely chopped jamón serrano (or other smoked
meat such as proscuitto, pancetta or bacon)</div>
<div class="MsoNormal">
½ tsp. red pepper </div>
<div class="MsoNormal">
¼ cup (½ stick) unsalted butter, cut into pieces </div>
<div class="MsoNormal">
⅓ cup grated Pecorino cheese</div>
<div class="MsoNormal">
2 large egg yolks, beaten to blend</div>
<div class="MsoNormal">
2 Tbsp. olive oil</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Directions:</div>
<div class="MsoNormal">
<br />
Heat 1 Tbsp. oil in a large skillet over high heat. Working in batches, add
brussels sprout leaves and cook, tossing occasionally, until charred in spots
and crisp-tender, about 5 minutes; transfer to a plate and set aside. Wipe out
skillet.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Cook pasta in a large pot of boiling salted water, stirring
occasionally, until al dente (about 5 minutes for fresh pasta). Drain,
reserving 1 cup pasta cooking liquid.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Meanwhile, heat remaining 1 Tbsp. oil in same skillet over
medium heat. Add jamón serrano and cook, stirring often, until
slightly crisp, about 4 minutes. Add pepper and cook, stirring, until fragrant,
about 30 seconds. Immediately add ½ cup pasta cooking liquid to keep pepper
from burning; reduce heat to low and gradually add butter, swirling skillet and
adding more pasta cooking liquid as needed, until a thick, glossy sauce forms.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Add pasta to skillet and toss to coat. Add Pecorino; toss to
combine. Remove from heat; mix in egg yolks. Add reserved brussels sprout
leaves; toss, adding pasta cooking liquid (or hot water) as needed to thin
sauce.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Serve pasta topped with more Pecorino.</div>
<br />charleshttp://www.blogger.com/profile/04171004157754666228noreply@blogger.com0tag:blogger.com,1999:blog-4657263946875789780.post-34979897405105186922015-01-17T11:49:00.003-08:002015-01-18T19:12:48.292-08:00lemon pepper pappardelle with beet and blood orange salad<div class="separator" style="clear: both; text-align: center;">
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It's been a while.<br><br>
Though I still cook, I've lost touch with the original premise on which I created this blog: the idea that cooking is my zen zone. <div><br></div><div>Life became really rushed these last two years, with little time to catch up on writing or other hobbies. </div><div><br></div><div>It's also been easy for me to take a backseat to being creative in the kitchen, as I'm lucky to have two other great cooks in the house, one of whom is the star student in culinary school.</div><div><br></div><div>Right now, we're on a 30-day vegetarian diet. There are tons of ways my Vietnamese family can make you not miss meat and fish, but for a Westerner like me it's more challenging to come up with meals that don't make you miss the protein.</div><div><br></div><div>Fortunately, my love of rustic ItalIan cooking is able to provide inspiration. This meal everyone saying, "I'd eat that again for sure!"</div><div><br></div><div>For the salad:</div><div><br></div><div>Ingredients:</div><div><br></div><div><div>4 medium red beets, tops trimmed</div><div>3 blood oranges</div><div>1 medium Cara Cara orange</div><div>1 tablespoon fresh lemon juice</div><div>1 tablespoon fresh lime juice</div><div>1/2 small fennel bulb, very thinly sliced crosswise on a mandoline</div><div>1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)</div><div>Good-quality extra-virgin olive oil</div><div>Dijon mustard</div><div>Coarse sea salt, such as fleur de sel or Maldon sea salt</div><div>freshly ground black pepper</div><div><br></div><div>Directions:</div><div><br></div><div>Preheat oven to 400°. Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.</div><div><br></div><div>Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard. Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes. Slice remaining blood orange and Cara Cara orange crosswise into thin rounds. Place sliced oranges in bowl with the segments. Add lemon juice and lime juice.</div><div><br></div><div>Peel cooled beets. Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices; reserve. Layer beets and oranges on plates, dividing evenly. Arrange fennel and onion over beets. Mix reserved citrus juices with Dijon mustard and olive oil, then drizzle salad generously with dressing. Season to taste with coarse sea salt and pepper. </div></div><div><br></div><div>For the pasta:</div><div><br></div><div><div>Ingredients:</div><div><br></div><div>3 large garlic cloves, thinly sliced</div><div>Zest of 1 lemon</div><div>1 tablespoon butter</div><div>1 tablespoon olive oil</div><div>1 cup chicken or vegetable broth</div><div>1/4 cup cream</div><div>1/4 cup capers</div><div>1 can baby artichokes (Trader Joe's)</div><div>Salt and freshly ground pepper, to taste</div><div>Thyme</div><div>1 8-ounce package Trader Joe's Lemon Pepper Pappardelle Pasta</div><div><br></div><div>Directions:</div><div><br></div><div>Slowly cook the garlic and lemon zest in the butter and oil, in a heavy sauté pan over medium heat. Stir frequently to keep the garlic from browning. When the garlic is soft, add the broth and turn the heat to high. Simmer until reduced by at least one half, and add the cream and capers. Add the artichoke hearts. Season with pepper and thyme and a bit of salt (watch out; capers may have already been salty). Turn the heat back to medium and simmer until thick and syrupy. </div><div><br></div><div>Meanwhile, cook the pasta according to directions (2 quarts of salted water, 8-10 minutes). Drain and toss with a dribble of olive oil. Pour the cream sauce over and toss. Serve immediately.</div></div><div><br></div><div><br></div><div><br></div><div><br>
</div>charleshttp://www.blogger.com/profile/04171004157754666228noreply@blogger.com0tag:blogger.com,1999:blog-4657263946875789780.post-31393412230357242032013-03-17T18:51:00.001-07:002013-03-18T08:15:06.501-07:00lobster ravioli with scallops<div class="separator" style="clear: both; text-align: center;">
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I'm getting ready for a run to the border. Almost out of Trader Joe's rations. Vancouver has almost become civilized: We've had H&M and Zara for a few years, and thankfully we got a CB2 about a year ago. Crate & Barrel is set to open here next week. We're even getting Target in a few months!<br />
<br />
But my dear Trader Joe's eludes us. I seriously doubt they'll ever come to Canada. How can they offer such quality product at such low prices here? Taxes and tariffs and government bureaucracy surely will keep them out.<br />
<br />
Of my remaining TJ's stash, I found a package of lobster ravioli in the freezer. The delicate, sweet taste of lobster in the ravioli works well with the richness of cream and tang of goat cheese in this sauce.<br />
<br />
Ingredients:<br />
9 oz lobster ravioli (= 1 package Trader Joe's brand)<br />
340 g bay scallops<br />
Shallots (minced)<br />
Scallions (chopped)<br />
Butter<br />
White wine<br />
Heavy cream<br />
Crumbled goat cheese<br />
Red caviar<br />
Herbs de provence<br />
Fresh dill (chopped)<br />
<br />
Directions:<br />
Sauté scallops in butter; season with herbs de provence. Remove scallops and their liquor.<br />
<br />
Sweat the minced shallots in butter, add chopped green onions and sweat for a few more minutes. Then add wine and allow to reduce for about 10 minutes. Last, add some heavy cream and mix to emulsify. Add goat cheese, then add scallops.<br />
<br />
Meanwhile, cook ravioli. When they float to surface of water, remove and add to the sauce. Serve with chopped dill and red caviar. <br />
<br />
charleshttp://www.blogger.com/profile/04171004157754666228noreply@blogger.com0tag:blogger.com,1999:blog-4657263946875789780.post-39015089686887555772013-02-22T16:27:00.000-08:002013-02-22T16:29:12.987-08:00gwai lo fried rice<div class="separator" style="clear: both; text-align: center;">
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Gwai Lo (鬼佬) -- Cantonese slang
for Caucasian -- literally means
"ghost man" in Chinese. It’s sometimes translated into English as <i>foreign devil</i>. Although some consider it an offensive, racial slur, I like it.<br />
<br />
I had an ex who was Chinese but wouldn't let me cook Chinese food. He much preferred my non-Asian dishes; to him, they were new and different. I guess for him it was the same reason I liked his culture -- same but opposite.<br />
<br />
Fried rice is a staple of Chinese diets, but something I've never tried to make until recently. As a gwai lo, who was told not to cook Chinese, I guess the thought of making it was always kind of intimidating to me.<br />
<br />
But now I've found that it's incredibly simple, almost foolproof. I've found the secret to making good fried rice is all in the egg. It should be cooked in the wok first, and always in an even crepe-like solid. Once formed, break it apart into pieces while still in the wok, then remove from the pan.<br />
<br />
A basic recipe for fried rice that can be added to according to whatever you have available:<br />
<br />
Ingredients:<br />
1 - 2 green onions, as desired<br />
2 large eggs<br />
1 teaspoon salt<br />
Pepper to taste<br />
4 tablespoons oil for stir-frying, or as needed<br />
4 cups cold cooked rice<br />
1 - 2 tablespoons light soy sauce or oyster sauce, as desired<br />
<br />
Directions:<br />
Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.<br />
<br />
Heat a wok and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook eggs in a single layer, rotating the wok to ensure it is even. When it has set, break the eggs apart into pieces and remove.<br />
<br />
Add 2 more tablespoons oil. Add any meat ingredients, then vegetables, then the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in soy sauce or oyster sauce as desired. Add green onions.<br />
<br />
My favorite variations:<br />
- Chopped ham, small cooked shrimp, frozen peas & carrots, scallop XO sauce (first picture above)<br />
- Chinese sausage, smoked mussels, mushrooms, baby corn, peas & carrots (second picture above)charleshttp://www.blogger.com/profile/04171004157754666228noreply@blogger.com0tag:blogger.com,1999:blog-4657263946875789780.post-49090450290265353312013-02-13T14:30:00.000-08:002013-02-13T14:30:51.112-08:00meyer lemon ice cream with blueberries<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
I’ve mentioned before that my friend Tom has a Meyer lemon tree growing in his backyard in Florida. It’s quite a prolific bearer of fruit – he and Julie usually end up with more lemons than they can consume or give away.<br />
<br />
A couple of weeks ago Tom sent a bunch of lemons to me. The cost of shipping by FedEx must have been crazy high, but I was delighted to get them and we've enjoyed their sweet, juicy flavor and the thoughts of sunshine they elicit in our otherwise rainy Vancouver winter.<br />
<br />
Despite the gloomy weather, ice cream is always in season here. Making use of Tom’s lemons, I improvised a recipe that makes use of fresh mint and is refreshingly on the tart side. The summer mood was enhanced by serving it with locally grown blueberries, purchased last summer and frozen for just such a time of need.<br />
<br />
Ingredients:<br />
1-1/4 cup strained lemon juice<br />
1 cups sugar<br />
4 cups half-and-half<br />
Pinch or two of kosher salt<br />
Lemon zest from 1-2 lemons<br />
Fresh mint, finely chopped<br />
<br />
Directions:<br />
Juice and strain lemons. Combine with sugar in food processor and mix well. Meanwhile, zest 1-2 lemons and chop the mint.<br />
<br />
Transfer liquid mixture to a bowl and stir in half-and-half, adding the salt, lemon zest and mint. Pour into ice cream maker and let it do its thing.<br />
<br />
Serve on toasted blueberry waffle with fresh blueberries.<br />
<br />
<br />
<br />charleshttp://www.blogger.com/profile/04171004157754666228noreply@blogger.com0tag:blogger.com,1999:blog-4657263946875789780.post-20629692053132664262013-01-02T16:24:00.004-08:002013-01-02T16:24:51.313-08:00lemon garlic spaghetti with langostino and broccoli<div class="separator" style="clear: both; text-align: center;">
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<br />
Pity the poor langostino. It surely must suffer from an identity crisis.<br />
<br />
Mistakenly marketed as “mini lobsters,” the lowly langostino is not of that lineage. And though the word “langostino” means “shrimp” or “prawn” in Spanish, this poor little creature isn’t a member of that family either.<br />
<br />
Contributing to the confusion, when cooked the langostino does resemble shrimp meat and has a sweet delicate flavor like lobster. But it looks more like a short, crinkled crawfish, brandishing a pair of front pincers that are longer than its body.<br />
<br />
Truth be told, his miscatagorized crustacean is actually a member of the crab family. Its closest relative is its fellow gastropod, the hermit crab.<br />
<br />
Rarely found in stores, Trader Joe’s in the US stocks frozen langostinos. Every time we’re in the states, we stock up on these delicious morsels of goodness.<br />
<br />
Ingredients:<br />
1 package frozen langostino, thawed (Trader Joe’s)<br />
3 broccoli crowns, cut into flowerettes<br />
1/2 package spaghetti noodles<br />
4 cloves garlic, finely sliced<br />
2 cloves garlic, chopped<br />
juice of 3 lemons<br />
zest of 1/2 lemon<br />
3 tbsp olive oil<br />
1 tbsp butter<br />
salt and pepper to taste<br />
chopped parsley<br />
parmesan cheese, grated<br />
<br />
Directions:<br />
Bring pot of water to boil, add salt and the chopped garlic to boiling water. Blanch broccoli for about a minute, then remove from water and drain. Add pasta and cook according to package directions.<br />
<br />
Meanwhile, heat the oil in a skillet over low to medium-high heat. Add the garlic and cook, stirring. Do not allow garlic to burn. Add the butter, and once it has melted, add the langostino, then the broccoli flowerettes. Add the lemon juice and a tablespoon or two of pasta water. Toss well. Serve with lemon zest, parsley, and cheese.<br />
<br />
<br />charleshttp://www.blogger.com/profile/04171004157754666228noreply@blogger.com1tag:blogger.com,1999:blog-4657263946875789780.post-35618681799672608092012-12-21T11:01:00.000-08:002012-12-21T11:01:43.772-08:00fried goat cheese<div class="separator" style="clear: both; text-align: center;">
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When we travelled to Tuscany we stayed at <a href="http://www.ilcantodelsole.com/index.asp">Il Canto del Sole</a>, a farmhouse villa in Monteroni d'Arbia. Owned by a charming couple, Luciano and Laura, the highlight of our stay there was an amazing multi-course dinner they lovingly prepared for us.<br />
<br />
As great as the meal was, the wine was even better. Luciano shared from his private stock of Brunello di Motalcino. I must have drunk a lot because I can no longer remember all that we ate. I do know we had a delicious fried goat cheese, which I've tried to reproduce here.<br />
<br />
Ingredients:<br />
1 round of goat cheese<br />
1/2 cup panko bread crumbs<br />
1 tsp. dried herbs de Provence or thyme or any mixture of herbs<br />
1/2 tsp. powdered garlic<br />
1/2 tsp. pepper<br />
pinch of kosher salt<br />
1 eggs, beaten<br />
1/4 cup of flour<br />
olive oil<br />
<br />
Directions:<br />
Put the panko in bowl. Add herbs, garlic, pepper, and salt. Mix well to combine. Beat the egg in a separate bowl. Put flour on plate.<br />
<br />
Remove any outer casing from cheese and dredge in flour. Drop the floured cheese into the beaten egg. Flip it gently to coat with egg on both sides. Lastly, put it into the seasoned panko breadcrumbs. Flip it to coat on both sides. Put a little olive oil in a nonstick pan. Use just enough to coat the bottom of the pan. When the oil shimmers, you’re ready to fry.<br />
<br />
Set the cheese down gently in the hot oil. It should start to bubble around the edges immediately. Keep an eye on your cheese…it cooks fast. When the cheese is brown on the bottom (this will happen very quickly), flip it over carefully with a spatula. Remove and serve.<br />
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charleshttp://www.blogger.com/profile/04171004157754666228noreply@blogger.com0tag:blogger.com,1999:blog-4657263946875789780.post-73322523956206593852012-12-13T15:39:00.000-08:002012-12-13T15:39:30.877-08:00slow cooker pulled pork<br />
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Winter is not a good season if you're a pig.<br />
<br />
Traditionally, hogs have been butchered in early winter. Pigs born in the spring are mature by this time, so a winter slaughter reduces the amount of feed needed for the long, cold season. And, with fewer mouths to feed, farmers are free to sleep in mornings.<br />
<br />
Regardless of season, pork has become my favorite type of meat since moving to Canada. It's not that Canadian pork is better than the US, it's more that Canadian beef and lamb are much less tasty than their American counterparts.<br />
<br />
Since I've come to eat more pork here, I've also found it to be extremely versatile and varied depending on the cut. On a recent shopping adventure I found boneless pork shoulder roast on sale. Not knowing exactly what to do with it, I bought it on impulse. Once home, I discovered that this is the cut used for pulled pork, a dish I've loved when eaten in the Southern US but never attempted to make until now.<br />
<br />
Ingredients:<br />
2 medium yellow onions, thinly sliced<br />
4 medium garlic cloves, thinly sliced<br />
1 cup root beer<br />
1 tablespoon packed dark brown sugar<br />
1 tablespoon chili powder<br />
1 tablespoon kosher salt, plus more as needed<br />
1/2 teaspoon ground cumin<br />
1/4 teaspoon ground cinnamon<br />
1 (4-1/2 to 5-pound) boneless pork shoulder (also known as pork butt)<br />
1 1/2 cups barbecue sauce<br />
3/4 cups reserved cooking liquid<br />
<br />
Directions:<br />
Place the onions and garlic in an even layer in the slow cooker and pour in the root beer. Combine the sugar, chili powder, salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and let stand in refrigerator overnight. When ready to cook, place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 10 - 12 hours on low.<br />
<br />
Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.<br />
<br />
Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce and reserved cooking liquid; mix to combine.Taste and season with salt as needed.<br />
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charleshttp://www.blogger.com/profile/04171004157754666228noreply@blogger.com0tag:blogger.com,1999:blog-4657263946875789780.post-5170351493195654622012-08-30T16:50:00.000-07:002012-08-30T16:50:01.861-07:00blueberry gelato<div class="separator" style="clear: both; text-align: center;">
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<br />
God, I miss Italy.<br />
<br />
Of all the amazing experiences we had there, the thing we talk about most is the gelato. We ate it every day for two weeks. Often, we had it twice daily. My favorite gelato duo, melone and pistachio, gave me an excuse to double my order.<br />
<br />
There's no such thing as bad gelato in Italy. Even if it's only so-so and made from non-fresh ingredients, it's still great. Gelaterias showcase their selections and label them in Italian, of course. This only adds to the allure for a non-native speaker.<br />
<br />
It's easy to figure out that "limone" is lemon and "cioccolato" is chocolate. As both are red, there's a 50/50 chance that "amarena" is cherry and "fragola" is strawberry. "Tiramisu," "cappuccio" and "panna cotta" obviously refer to other well-loved non-gelato Italian flavors. But how would you know that "nocciola" is hazelnut, or that "ananas" is pineapple? And aside from the color, how could you be sure that "pesca" is peach and not fish, which the word also means?<br />
<br />
I don't really remember seeing blueberry (or "mirtillo") gelato, but if I had, I'm sure I'd have ordered it. As we've been knee-deep in fresh, locally grown blueberries here, I took on an ambitious project of making my most complicated ice cream concoction yet. The result was heavenly in texture and taste. But it's way too much work to make again!<br />
<br />
Ingredients:<br />
4 cups blueberries<br />
5 egg yolks, room temperature<br />
2 cups milk<br />
1 cup heavy cream<br />
1½ cups sugar<br />
¾ cup water<br />
<br />
Directions:<br />
In a saucepan, dissolve ½ cup of sugar with ¾ cup of water over medium heat. Add the blueberries and bring it to a simmer for a couple of minutes, until the water turns into a blueberry sauce. When the sauce is cool, blend it at high speed in an electric blender.<br />
<br />
Then proceed to make the custard. Beat the egg yolks with the sugar. Then add ½ cup of the heavy cream and beat until a creamy white mixture forms. In a saucepan, heat the milk and the remaining heavy cream over medium heat. When bubbles begin to form at the edges, turn the heat off and take ½ cup of the heated milk. Then slowly pour this ½ cup of hot milk over the yolk mixture, while stirring the mixture constantly. Once the eggs are tempered, turn on the heat again, pour the custard into the saucepan with the milk and continue cooking.
Stir constantly using a wooden spoon.<br />
<br />
Check if the custard is getting thick enough. To test: the custard must coat the back of the wooden spoon When you notice a clear trail, the custard is ready. Quickly pour the custard in a bowl, over another bowl with ice. Wait until the custard cools down, and then put it in the fridge for at least 2 hours, covered with plastic wrap.<br />
<br />
When the custard is cold, make the blueberry gelato using your ice cream machine.
This recipe makes more liquid than my ice cream machine can hold. Don't make the mistake I did by trying to fill the ice cream maker to the top, or else you'll have overflowing purple juice all over your kitchen!<br />
<br />charleshttp://www.blogger.com/profile/04171004157754666228noreply@blogger.com0tag:blogger.com,1999:blog-4657263946875789780.post-59239605323401556842012-06-29T16:46:00.000-07:002012-06-29T16:46:19.340-07:00snap peas with shrimp and almonds<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZxxqAyQHQfpMamkLyc9luj6GjrmeAQ6lanb4yRAVZKfRn25_qDwtdCTjuKIE5PS2ddPX-9tFeCs_E_zaktsK5pfHvuVAhSXEvawYmg69XFR6TK2Du825kc1dGBY2IeJTJ4sNfr24M4Vxi/s1600/photo.JPG" imageanchor="1" style="background-color: white; clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZxxqAyQHQfpMamkLyc9luj6GjrmeAQ6lanb4yRAVZKfRn25_qDwtdCTjuKIE5PS2ddPX-9tFeCs_E_zaktsK5pfHvuVAhSXEvawYmg69XFR6TK2Du825kc1dGBY2IeJTJ4sNfr24M4Vxi/s400/photo.JPG" width="400" /></a><br />
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<br />
I can blame my family upbringing for two things: my fondness for fine food and my inclination towards intoxication.<br />
<br />
On countless Saturdays, my mom, brother, sister and I would be herded into the car by my father for an afternoon of bar-hopping. We made our way from one beer joint to another, as my father got progressively more drunk and we got progressively more bored of it all.<br />
<br />
After too many hours and too many rounds of draughts, we'd inevitably end up at one of his preferred restaurants for a late night dinner. Usually that meant turtle soup and prime rib at Reeb’s, or “chink-chink-Chinaman” (my father’s term) at Jong Mea.<br />
<br />
Jong Mea was a typical Cantonese-style restaurant that catered to an exclusively Western clientele. I loved everything about it – the dark, hazy room, lined with paintings of Chinese landscapes; the thick, oversized menu with unusual, strange-sounding dishes; the black-suited Chinese wait staff who spoke in broken, undecipherable English; the mysterious and exotic, satin-clad bartendress who my mother nicknamed “the Dragon Lady.”<br />
<br />
Maybe I loved <i>too</i> much about Jong Mea. I can probably blame these visits during my formative youth for instilling in me a love for all things Asian, especially men. To be sure, my first childhood crush was on a waiter named Sam Chin. I adored him – his dark, narrow eyes, his shiny, course black hair, his toothy grin and mischievous laugh. I dreamed of taking him home and making him my secret best friend, holding him close to me and caressing his soft, smooth skin.<br />
<br />
Jong Mea was famous for War Su Gai, deep-fried chicken breasts that were coated with a flavorful gravy and garnished with almonds. To this day, nothing’s ever been as good as their take on the Cantonese classic, Shrimp in Lobster Sauce. Another favorite was Shrimp Subgum Chow Mein, again with almonds.<br />
<br />
One thing that all of Jong Mea's dishes had in common was their use of the same, basic sauce. It's incredibly simple, and easily adaptable to whatever you have on hand for a stir fry.<br />
<br />
Ingredients:<br />
Shrimp<br />
Snap peas (or pea pods)<br />
Peanut oil<br />
Chopped garlic<br />
Almonds (I used Blue Diamond Smokehouse wasabi soy flavored almonds... mmmm...)<br />
<br />
Basic Chinese white sauce:<br />
2 Tbl. soy sauce<br />
3/4 c. chicken stock<br />
1 Tbl. grated ginger<br />
1/2 tsp. chopped garlic (1 small clove)<br />
1 Tbl. cornstarch<br />
<br />
Directions:<br />
First, stir fry shrimp (or meat or tofu). Remove it from the pan. Next, stir fry your vegetables.<br />
<br />
Pre-mix all the sauce ingredients.<br />
<br />
Stir fry shrimp and garlic in peanut oil until shrimp are just opaque. Add snap peas and stir fry a minute until coated with oil. Remove a few of the hot veggies and put into the white sauce mixture to heat it.<br />
<br />
Add the white sauce into the pan with the shrimp and pea pods. Bring to the point that it just starts to boil, then back down on the heat. Simmer for a minute or two until the sauce is clear and thickened.<br />
<br />
Serve with almonds, chopped green onions, cilantro, or sesame seeds, or...<br />
</div>charleshttp://www.blogger.com/profile/04171004157754666228noreply@blogger.com0tag:blogger.com,1999:blog-4657263946875789780.post-11635234612397804252012-06-18T11:59:00.000-07:002012-07-12T09:07:27.423-07:00strawberry basil gelato<div class="separator" style="clear: both; text-align: left;">
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Although the official start of summer isn’t until June 20th, most of North America considers the season to begin with the May long weekend: Memorial Day in the U.S. or Victoria Day in Canada.<br />
<br />
Here in the Pacific Northwest, the unofficial summer thus far has been cold and wet. Disgruntled Vancouverites have dubbed it “Junuary.”<br />
<br />
It’s too early to declare 2012’s June as the coldest on record here, but so far it’s not very encouraging. You have to go all the way back to 1971 to find a Junuary that even comes close to being as chilly as it’s been this year. The month so far has averaged just 55° F (13° C). Vancouver has had only 68 hours of bright sunshine this month. An average June experiences 229 hours of sunshine.<br />
<br />
Despite the miserable weather, one sure sign of summer has emerged. Locally grown strawberries made their debut this weekend. And what a grand entrance it is!<br />
<br />
Amazingly, this year’s crop is the best I’ve tasted in the 5 years I’ve lived here. At first bite, you discover a strawberry that has all the complexity of a sip of fine wine. It overwhelms with layers of flavor, from striking sweetness to a tinge of tang. A juicy burst—sweet at first, lingering on the tongue—then a subtle hit of tanginess, savoury and satisfying.<br />
<br />
To celebrate this welcome harbinger of sunny days ahead, I made strawberry basil gelato. My version might not be classified as a true gelato, since I intentionally kept some small strawberry chunks in the mix rather than making if totally smooth and creamy. In combination with homegrown Italian basil, it becomes an absolute delight for the senses.<br />
<br />
Ingredients:<br />
1 pound fresh strawberries<br />
1/2 cup granulated sugar<br />
3/4 cup milk<br />
2 tablespoons freshly squeezed lemon juice<br />
1/3 cup heavy whipping cream<br />
2-3 tbsp fresh chopped basil; 1-2 tsp dried basil<br />
<br />
Directions:<br />
Remove the green tops of the strawberries and rinse them in cold water. Place the berries and the sugar in a food processor and blend until puréed. Add the milk and lemon juice and continue blending until all the ingredients are mixed together thoroughly.<br />
<br />
Whip the cream with a whisk until it begins to thicken and acquires the consistency of buttermilk. Add the puréed strawberries and basil; mix thoroughly. Pour the mixture into an ice cream maker and freeze according to manufacturer's directions.charleshttp://www.blogger.com/profile/04171004157754666228noreply@blogger.com0tag:blogger.com,1999:blog-4657263946875789780.post-40506559394300605072012-05-18T13:43:00.000-07:002012-06-13T12:24:13.842-07:00pici con calamari<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana;">It’s
amazing what you find that you have stocked away in your kitchen when it comes
time to move. As we were furiously packing boxes for moving day, we came upon
many pantry items that we’d been saving for a special occasion. </span></div>
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<span style="font-family: Verdana;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana;">Too good for everyday use, most of these jars of sauces, condiments or </span><span style="font-family: Verdana;">speciality</span> items were gotten on trips to exotic places. Among these were several packages of pici pasta that we brought back from our time in Italy<br />
<br />
Pici is a thick, hand-rolled, egg-less spaghetti that is only available in the Val d’Orcia
region of Tuscany. This small area between Montalcino and Montepulciano is home to sprawling
vineyards, olive groves and picturesque views of ancient cypress trees. <br />
<br />
Pici is
typical of cucina povera (poor man’s cuisine) — utilizing only durum wheat
flour, water, green Tuscan olive oil and a lot of loving time and effort. It’s usually
paired with a meat sauce or ragu, allowing the purity of the saltless flour and
unique texture of the noodles to create a sublime pairing with the richness of
other ingredients.<o:p></o:p></div>
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<span style="font-family: Verdana;">In honor
of the one year anniversary of our trip to Italy, and to celebrate our first
home-cooked Italian meal in our new house, I pulled out a package of pici that
we bought in Pienza. Opting for an uncomplicated, use-what-you-have-on-hand
approach, I made a simple squid and tomato sauce to compliment the noodles.<o:p></o:p></span></div>
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<span style="font-family: Verdana;">Ingredients:<o:p></o:p></span></div>
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<span style="font-family: Verdana;"> </span><span style="font-family: Verdana;">Pici (or
any other spaghetti) noodles</span></div>
<div class="MsoNormal">
<span style="font-family: Verdana;">2 medium
squid, cleaned & diced<o:p></o:p></span></div>
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<span style="font-family: Verdana;">cups grape
tomatoes, halved<o:p></o:p></span></div>
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<span style="font-family: Verdana;">¼ bunch of
parsley, chopped finely<o:p></o:p></span></div>
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<span style="font-family: Verdana;">4 cloves
garlic, halved and smashed<o:p></o:p></span></div>
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<span style="font-family: Verdana;">salt &
pepper<o:p></o:p></span></div>
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<span style="font-family: Verdana;">2 tsp
peperoncino <o:p></o:p></span></div>
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<span style="font-family: Verdana;">1 cup
white wine<o:p></o:p></span></div>
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<span style="font-family: Verdana;">extra
virgin olive oil<o:p></o:p></span></div>
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<span style="font-family: Verdana;">grated
parmesan cheese<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: Verdana;">Directions:<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana;">Halve
garlic cloves and smash. Saute' garlic and peperoncino in a saucepan with extra
virgin olive oil. When garlic starts to turn golden, discard.
Add diced cuttlefish. Cook on medium heat a few minutes. Add white
wine. Increase heat and let liquid evaporate. Reduce heat to low and add tomatoes
and parsley (reserving some for later). Season with salt &
pepper. Cook pasta. Add 2 tablespoons of the pasta water to sauce. When ready,
serve with chopped parsley and cheese.</span></div>charleshttp://www.blogger.com/profile/04171004157754666228noreply@blogger.com0tag:blogger.com,1999:blog-4657263946875789780.post-67081584683944192522012-04-26T14:53:00.000-07:002012-04-26T16:13:11.252-07:00deep fried tofu<div class="separator" style="clear: both; text-align: center;">
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What does tofu have in common with a dildo?<br />
<br />
They are both meat substitutes.<br />
<br />
Nutrition-wise, tofu is better for you than meat. Whether a dildo is better for you may be a matter of personal preference.<br />
<br />
Regardless, there's no denying that tofu is a complete source of protein. It's the only food product that provides all eight essential amino acids. It contains no animal fats or cholesterol, is low in sodium, contains few calories, and is easy to digest. It is also an excellent source of iron and vitamin B. And because calcium sulfate is used in the manufacturing process, it's a good source of calcium.<br />
<br />
I'm not a dietician, but I suspect that deep frying tofu lessens it's health value somewhat. I don't really care... tofu just tastes especially good that way.<br />
<br />
Ingredients:<br />
1 package of firm tofu<br />
sweet and sour sauce<br />
soy sauce<br />
chilli sauce<br />
black sesame seeds<br />
wheat flour<br />
panko bread crumbs<br />
<br />
Directions:<br />
Cut tofu into small squares. Wrap tofu pieces with paper towels and place it on a flat plate. Let sit for about 15 minutes so that some of the liquid drains into paper towels.<br />
<br />
Dip tofu pieces first in flour, then in panko bread crumbs. Deep fry in 350 degree oil until the pieces turn light brown. Remove and drain on paper towels.<br />
<br />
Mix sauce ingredients and drizzle over tofu. Top with sesame seeds.<br />
<br />charleshttp://www.blogger.com/profile/04171004157754666228noreply@blogger.com2tag:blogger.com,1999:blog-4657263946875789780.post-3886744280306378372012-03-18T23:35:00.009-07:002012-03-19T10:17:20.973-07:00brussels sprouts with bacon and cranberries<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuWsO1H_Y_RNr8oLpc4CIJxuDVg87_fxofmMI-FV0BFZvvDMFtJpS_wIMYZcDoaeubbIb0yslvb7Sz13TV2wp8MzFYnYS7EaZxIY7rHMPn8MaUCGaRxMiBIc9imsi15BXL-lx8ESpqyyTW/s1600/blogger-image--1318016633.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 298px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuWsO1H_Y_RNr8oLpc4CIJxuDVg87_fxofmMI-FV0BFZvvDMFtJpS_wIMYZcDoaeubbIb0yslvb7Sz13TV2wp8MzFYnYS7EaZxIY7rHMPn8MaUCGaRxMiBIc9imsi15BXL-lx8ESpqyyTW/s400/blogger-image--1318016633.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5721658505695803618" /></a><br /><br /><br />I went to Catholic grade school in a mostly Irish and Italian neighborhood. I carried a metal lunch box, painted to look like a barn. It had a Thermos made to resemble a silo.<br /><br />Carrying a barn-shaped lunch box was a huge source of embarrassment. My classmates had lunch boxes with Superman or Batman on them. Others were emblazoned with popular TV shows or cartoon characters. The coolest kids had race cars on theirs.<br /><br />Every year on St. Patrick's Day, my mother filled my lunch box with green food. My sandwich had lots of green lettuce and sardine salad with lots of green olives. Instead of potato chips, I had green celery sticks. My thermos was filled with milk that had been dyed green with food coloring.<br /><br />To this day, I remember the ridicule and humiliation I faced carrying my barn lunch box. It was only made worse as my classmates saw me with my green-themed food and milk. The Italian kids were especially tortuous.<br /><br />And to this day, I commemorate my mother's heritage by cooking an Irish-inspired menu on St. Patrick's Day. Though Brussels sprouts aren't really Irish, they <span style="font-style:italic;">are</span> green and a lot better than boring, plain cabbage. This year I paired this recipe with dilled baby red potatoes and my must-have <a href="http://www.eatmeloveme.com/search?q=corned+beef">corned beef</a>.<br /><br />Ingredients:<br />1 teaspoon olive oil <br />2 thick slices bacon <br />4 cups Brussels sprouts (about 1 pound), trimmed, halved <br />Kosher salt and freshly ground black pepper<br />1/4 cup Trader Joe's orange-flavored cranberries<br />1 medium shallot, finely chopped <br />1 tablespoon unsalted butter<br />1/2 cup low-salt chicken broth <br />2 tablespoons apple cider vinegar<br /><br />Directions:<br />Heat oil in a large heavy skillet over medium heat. Add bacon and cook, turning occasionally, until crisp, about 5 minutes. Using tongs, transfer bacon to paper towels to drain. Let cool. Coarsely crumble. <br /><br />While bacon cools, add Brussels sprouts to drippings in skillet; season with salt and pepper. Cook, stirring often, until well browned in spots and beginning to soften, 5-7 minutes. Reduce heat to low and add cranberries, shallot, and butter; cook, stirring often, until shallot is soft, about 3 minutes. Add broth to skillet; increase heat and bring to a boil, scraping up browned bits from bottom of pan. Reduce heat to medium-low and simmer until broth has evaporated, 1-2 minutes. Stir in vinegar and crumbled bacon. Season to taste with salt and pepper.charleshttp://www.blogger.com/profile/04171004157754666228noreply@blogger.com1tag:blogger.com,1999:blog-4657263946875789780.post-8449773980487729972011-12-22T10:49:00.001-08:002012-03-19T08:58:39.695-07:00linguine al nero di seppia<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij3Rl_oHjTPDA5PdJd-PdArdzq-vdEvUSbSs_SqGiHiZpVliKRUDdyOGPmzaTc13GkDAQ6A1Rog9aIlGsEV3FnHBjNU6lPtrsNG6liWyPOoswP7283QonaAkApnJXlHrUlg-yemXiLMENo/s1600/photo.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 312px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij3Rl_oHjTPDA5PdJd-PdArdzq-vdEvUSbSs_SqGiHiZpVliKRUDdyOGPmzaTc13GkDAQ6A1Rog9aIlGsEV3FnHBjNU6lPtrsNG6liWyPOoswP7283QonaAkApnJXlHrUlg-yemXiLMENo/s400/photo.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5689036610407865714" /></a><br />We ate pasta every night for two weeks when we visited Italy. Never got tired of it. Spaghetti in Italy is so unlike what we were brought up to believe this dish is. Never once did we have a heavy tomato sauce with meatballs. Instead, we found pasta in Italy to light, simple and creative—always skilfully prepared with only fresh ingredients and wonderfully delicious olive oil.<br /><br />One of our favorite discoveries was Linguine al Nero di Seppia, pasta prepared from squid ink. As many variations of this exist as there are cities in Italy. We ate it in Rome, Tuscany and Venice, and each time proved to be interestingly different and delicious in it's own way.<br /><br />A few weeks ago, I made a version using black caviar as a key ingredient. We were craving for it again, so I got everything together to make it last night. Everything except the caviar. Fuelled by hunger and tenacity, I went to 4 grocery stores after work in search of a simple jar lumpfish caviar. There was none to be found. I'll admit that caviar may not be on everyone's shopping list, but in Chicago I could readily find it in any supermarket. Not here. I guess Canadians don't eat fish eggs.<br /><br />What follows is variation I made up on the fly since caviar was unavailable. Next time I'm in the states, I guess I'll have to load up on lumpfish to make my other recipe.<br /><br />Ingredients:<br />4 tablespoons butter<br />6-8 small squid<br />12 white mushrooms, sliced<br />2 shallots, sliced<br />1/2 cup sour cream<br />1/4 cup heavy cream<br />2 tablespoon lemon juice<br />8 ounces black squid ink pasta<br />1 teaspoon grated lemon zest<br />1 tsp lemon pepper<br />1 tsp Zatarain's Big & Zesty Garlic & Herb Creole Seasoning<br />chopped Italian parsley<br /><br />Directions:<br />Bring a large pot of water to a boil. Meanwhile, in large skillet melt 2 tbsp butter over medium heat. Sauté mushrooms, season with Zatarain's Big & Zesty Garlic & Herb Creole Seasoning. Remove from pan. Add another tbsp butter and squid, season with lemon pepper. Saute 2 minutes. Remove from skillet.<br /><br />Melt remaining 1 tbsp butter. Add shallot; cook and stir until tender, about 4-5 minutes.<br /><br />Add sour cream and heavy cream to the shallot mixture and cook until mixture just begins to simmer. Remove from heat. Add mushrooms, squid and accumulated cooking liquor. Add lemon juice.<br /><br />When water comes to a boil, add pasta and cook. When pasta is al dente, drain, and add to skillet with sauce and toss.<br /><br />Serve with lemon zest and chopped parsley.charleshttp://www.blogger.com/profile/04171004157754666228noreply@blogger.com0tag:blogger.com,1999:blog-4657263946875789780.post-28943054780082007502011-12-19T14:17:00.002-08:002011-12-19T18:58:44.388-08:00panko-crusted sablefish with black bean sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlNiAHA2P3oKU4XXhdKjYky2cIhlNRpuIp5D-z3e3n5fjRIOP8uriEYfZWopFf6FnQsDwutTiwpwlYG5iLYWepF98KEqwHT2t4mIWboVrQsi9D80IIgCm12qxybUeImvUsaqvKtwH4YYzh/s1600/fish2.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlNiAHA2P3oKU4XXhdKjYky2cIhlNRpuIp5D-z3e3n5fjRIOP8uriEYfZWopFf6FnQsDwutTiwpwlYG5iLYWepF98KEqwHT2t4mIWboVrQsi9D80IIgCm12qxybUeImvUsaqvKtwH4YYzh/s400/fish2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5687995914347312386" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWz_-zXk43rg4NovOlB0xBQfP6nQcLUjHPZIsKBdMv0fASG2CeXmUV3H_OtYPXt-oK5t8hlW2v-4eZSjMNj4I43iT2VQ_gi-ikC-DIysDPZR4JkI9Xn7-zcPw1I_L_zgXq9WRHx0jqQU19/s1600/image+%25281%2529.jpeg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 312px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWz_-zXk43rg4NovOlB0xBQfP6nQcLUjHPZIsKBdMv0fASG2CeXmUV3H_OtYPXt-oK5t8hlW2v-4eZSjMNj4I43iT2VQ_gi-ikC-DIysDPZR4JkI9Xn7-zcPw1I_L_zgXq9WRHx0jqQU19/s400/image+%25281%2529.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5687994261658714786" /></a><br />Part 2 of "When Is A Cod Not A Cod?"<br /><br />Sablefish are a sleek, black-skinned fish from the cold, deep waters of the North Pacific, harvested on the west coast of Canada. Although commonly called “black cod,” this deep sea fish can live up to 5,000 feet (1,500 metres) below the sea. But it's not cod!<br /><br />Sablefish is highly prized for an intensely rich, buttery flavour – hence the nickname “butterfish” – and for its fatty, delicate texture. It is considered a delicacy in many countries, and is somewhat similar to Chilean sea bass.<br /><br />We're lucky to live near a historic fishing village where you can regularly buy fresh catch right off the boats. We often buy whole sablefish there. For this meal, I bypassed the boats and picked up some fillets at a trendy (and much more expensive) boutique fish monger in the city.<br /><br />Ingredients:<br />3 Sablefish fillets<br />Wheat flour<br />Panko breadcrumbs<br />Old Bay seasoning<br />1 Egg<br />3 Tsp Milk<br />Peanut oil<br /><br />Black bean sauce<br />1/2 cup chicken stock<br />2 Tbsp. prepared Chinese black bean sauce or black bean garlic <br />3 cloves garlic, minced<br />1 thumb-size piece ginger, grated<br />1 Tbsp. lime juice<br />1/2 Tbsp. fish sauce<br />1 teaspoon sugar<br />1 red chili, minced <br />1 Tbsp. cornflour<br /><br />Directions:<br />Combine ingredients for black bean sauce and mix well. Heat sauce over low to medium heat, stirring constantly until sauce thickens. Set aside and reheat when serving.<br /><br />Season sablefish with Old Bay seasoning. Beat egg and combine with milk. Dredge dry fillets in flour. Dip floured filets in egg and milk, then dredge in panko. <br /><br />Heat peanut oil and add fish one at a time to pan, sautéing 2-3 minutes per side (or until lightly browned). Remove from heat and place on aluminum foil covered baking sheet. Place in oven to keep warm.<br /><br />Prepare vegetable and side dish. For this meal, I stir fried Brussels sprouts in peanut oil with a few splashes of soy sauce and lemon juice. Served on brown rice.charleshttp://www.blogger.com/profile/04171004157754666228noreply@blogger.com0tag:blogger.com,1999:blog-4657263946875789780.post-24184146933652866222011-12-15T16:09:00.000-08:002011-12-19T18:59:32.593-08:00seared lingcod with meyer lemon italian pico de gallo<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomdm8p-FWOqIzBgpZxHxtq2z9aDoHlnnKJ5nMw8XrLZQzc2ssYayy9hSs20c7fipjTZDU6gw6hNw-wTMKEa6fTaRZ_57anr5yXdgRc8sCiExAAAdQ_tgdI6wHbgWJVXOkfm3OwadShV2Q/s1600/lingcod_jim-lyle.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgomdm8p-FWOqIzBgpZxHxtq2z9aDoHlnnKJ5nMw8XrLZQzc2ssYayy9hSs20c7fipjTZDU6gw6hNw-wTMKEa6fTaRZ_57anr5yXdgRc8sCiExAAAdQ_tgdI6wHbgWJVXOkfm3OwadShV2Q/s400/lingcod_jim-lyle.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5687999523366184802" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxjrfKIuvYp-nxUlAbQj932TcfA7Ix8oAnyjZpAONzon5aOP3P9y2A-xec3eprHOiiySkkymcnWBgVZfK9kbjJ0jipBohr4SsZYH8xXMdF2WA3IBq8n_9iXvL3adztWkkjg_Leqf23cu-x/s1600/photo+%25283%2529.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 308px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxjrfKIuvYp-nxUlAbQj932TcfA7Ix8oAnyjZpAONzon5aOP3P9y2A-xec3eprHOiiySkkymcnWBgVZfK9kbjJ0jipBohr4SsZYH8xXMdF2WA3IBq8n_9iXvL3adztWkkjg_Leqf23cu-x/s400/photo+%25283%2529.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5687999529567392834" /></a><br />Part 1 of “When Is A Cod Not A Cod?”<br /><br />Lingcod are unique to the west coast of North America, with the center of abundance off the coast of British Columbia. They are found on the bottom of the Oceanside areas, occupying rocky areas at depths of 10 to 100 m (32 to 328 feet). Though not roasted acorn squash with chile vinaigretterelated to ling or cod, the name lingcod originated because it somewhat resembles those fish. But it's not cod!<br /><br />Lingcod are voracious predators, feeding on nearly anything they can fit in their mouths including invertebrates and many species of fish, such as herring and salmon. One of their favorite foods are small octopus. They look positively prehistoric, don't they?<br /><br />Having just returned from visiting my friend Tom in Florida, I brought back a suitcase full of homegrown meyer lemons picked from a tree in his back yard. They are juicy and much less acidic than regular lemons, with a slight hint of mandarin orange. A simple, thrown together pico de gallo works well with the mild flavor of lingcod, accentuating its melt-in-your-mouth texture.<br /><br />Ingredients:<br />Lingcod fillets<br />Butter<br />Olive oil<br />Mojo Mama Caribbean citrus seasoning<br /><br />Italian Pico de gallo:<br />Chopped campari tomatoes<br />Chopped red onions<br />Meyer lemon juice <br />Chopped parsley<br />Olive oil<br /><br />Directions:<br />Season fillets with coarse salt, pepper, herbs or other flavors you enjoy. I used a Dry Mojo seasoning made by a company called Mojo Mama. This may only be available in Florida. Combine pico de gallo ingredients according to taste. <br /><br />Melt butter and olive oil. Sauté fish about 2-3 minutes per side. Remove from heat, plate and top with pico de gallo. Served here with wild rice and roasted acorn squash in chile vinaigrette.charleshttp://www.blogger.com/profile/04171004157754666228noreply@blogger.com0tag:blogger.com,1999:blog-4657263946875789780.post-73443583649478825332011-11-23T11:10:00.000-08:002011-11-23T11:10:04.285-08:00roasted acorn squash with chile vinaigrette<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT5omOVLhddYR0XncNSG7_MxEWu-2nFYsxQMCEmWOuiCkH28lLwQZbcOjfFblK8AR0TIewyNcvgLL_7l4GsJi03QMm730Aee19DTYZXVlZZorQQhUgH5STMZKXD9KyubBQVIdfHCNLr7Zw/s1600/photo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT5omOVLhddYR0XncNSG7_MxEWu-2nFYsxQMCEmWOuiCkH28lLwQZbcOjfFblK8AR0TIewyNcvgLL_7l4GsJi03QMm730Aee19DTYZXVlZZorQQhUgH5STMZKXD9KyubBQVIdfHCNLr7Zw/s400/photo.JPG" width="400" /></a></div><br />
One of the benefits of being a displaced American living in Canada is that I don’t have to go through the drudgery of Thanksgiving. True, Canadians observe Thanksgiving Day too – though they bumped the date to the second Monday in October, coinciding with U.S. Columbus Day. But being someone who claims allegiance to neither country, I feel happy to not take part in this loathsome holiday. <br />
<br />
Aside from having to get together with family, the most mundane aspect of Thanksgiving is the food. Turkey just sucks. It’s generally tasteless and offers little in the way of creative inspiration. The abomination known as “turducken” is evidence of what happens when someone tries to come up with a non-traditional way to eat turkey. Turducken is a prime example of how to magnify the tastelessness of turkey by extending that quality to duck and chicken as well.<br />
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The other thing is, Thanksgiving go-withs are just as bad as the main attraction. Stuffing? Who wants to eat soaked, mushy bread bits? Green bean casserole? Why add the disgusting mass of mushroom soup to an otherwise delicious vegetable? Canned cranberry sauce served in slices? Do the can’s indentation ridges add to the appeal of this? If so, why is that nobody ever touches this monstrosity?<br />
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If for some reason you are forced to attend a Thanksgiving function, suggest to your hosts that you bring a side dish. I guarantee that if you make this squash recipe, you’ll at least enjoy one of the foods offered at your holiday meal. If you’re lucky, everyone else will be too scared to try it and you’ll have it all to yourself!<br />
<br />
Ingredients:<br />
2 (1 1/2 - to 1 3/4-lb) acorn squash<br />
1/2 teaspoon black pepper<br />
1 teaspoon salt<br />
6 tablespoons olive oil<br />
1 garlic clove<br />
1 1/2 tablespoons fresh lime juice, or to taste<br />
1 to 2 teaspoons finely chopped fresh hot red chile, including seeds<br />
2 tablespoons chopped fresh cilantro<br />
<br />
Directions:<br />
Put oven racks in upper and lower thirds of oven and preheat oven to 450F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 15 to 25 minutes.<br />
<br />
While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette. Can also serve squash cut into cubes, lightly tossed.<br />
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PS. This vinaigrette is incredibly simple to make and is great on other things. Try it on avocado or salad. Don't be scared off by the red pepper; the sauce isn't overly hot. In fact, I sometimes add some Sriracha to kick it up!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4657263946875789780.post-67118003543591062652011-11-07T11:43:00.000-08:002011-11-07T12:24:37.248-08:00crab mushroom quiche<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk5SiL2IPoz8y4w9WVUj5gRJHLKdMyMNryjAJQdMl0QQQToQNkeI7WhudYuakIIuTNI7CDOx6N_aRxHmSQO5-R9HT6uQ1tR34-xMIIycdDPL_EJUAnAVFRdOWweJvH4Q-2qVk-jlLw6KXx/s1600/photo%25289%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk5SiL2IPoz8y4w9WVUj5gRJHLKdMyMNryjAJQdMl0QQQToQNkeI7WhudYuakIIuTNI7CDOx6N_aRxHmSQO5-R9HT6uQ1tR34-xMIIycdDPL_EJUAnAVFRdOWweJvH4Q-2qVk-jlLw6KXx/s400/photo%25289%2529.JPG" width="400" /></a></div>One of my mother’s standout Sunday or special holiday breakfast dishes was what she called “Quiche Lorraine.” She probably read the name in some trashy romance novel, wherein the heroine is served breakfast in bed in a Paris hotel after spending the night with a handsome, mysterious guy she met less than 24 hours before.<br />
<div class="MsoNormal"><br />
</div><div class="MsoNormal">Although my mom did read some of what would be considered proper, fine literature, her real thrill was reading cheap paperbacks in the Danielle Steel genre. She was usually reading at least 4 books concurrently. Her library was stashed in the bathroom cupboard, behind the spare toilet paper.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">My mother’s version of quiche was actually a crust-less, mostly all egg concoction that included finely chopped ham, green peppers and onions. I grew up thinking that all quiches were made this way. Only in later life did I discover the wide variation of fillings and the more common style of serving a quiche in a pie-like pastry, as either a lunch or dinner menu item.<br />
<br />
This recipe makes enough for two full quiches — one to eat tonight, and one to freeze and save for your own special Sunday morning-after.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Ingredients:<br />
<div class="MsoNormal">12 oz (or more) crab meat: I used combination of 9 oz fresh lump crab meat and (1) 6 oz can crab meat<br />
5 large eggs</div><div class="MsoNormal">1.5 cups heavy cream</div><div class="MsoNormal">1 leek</div><div class="MsoNormal">1 cup chopped mushrooms</div><div class="MsoNormal">2 tablespoons butter<o:p></o:p></div><div class="MsoNormal">2 tablespoons finely chopped fresh chives<o:p></o:p></div><div class="MsoNormal">2 tablespoons finely chopped fresh dill (or use dried dill)<o:p></o:p></div><div class="MsoNormal">2 tablespoons finely chopped fresh cilantro<o:p></o:p></div><div class="MsoNormal">1/2 teaspoon (or more) Old Bay seafood seasoning <o:p></o:p></div><div class="MsoNormal">1/2 teaspoon salt<o:p></o:p></div><div class="MsoNormal">1/4 teaspoon black pepper<o:p></o:p></div><div class="MsoNormal">1/8 teaspoon freshly grated nutmeg<o:p></o:p></div><div class="MsoNormal">4 oz (1 cup) coarsely grated cheese: “Tex Mex” blend, or Monterey Jack/Swiss blend cheese </div><div class="MsoNormal">2 pre-baked deep dish pie shells (buy frozen, then thaw)</div><br />
Directions:<br />
<div class="instruction">Cut leek’s white portion into small slices. Half the slices then sauté in butter on slow heat until the leeks start to caramelize. Add mushrooms and sauté another few minutes, seasoning with favorite herb mixture (Trader Joe’s Everyday Seasoning or herbes de <st1:state w:st="on"><st1:place w:st="on">provence</st1:place></st1:state>). Allow to cool.</div><div class="instruction"><br />
</div><div class="instruction">Whisk together eggs, cream, herbs, seafood seasoning, salt, pepper, and nutmeg, then stir in cheeses and crabmeat. Add in leek and mushroom mixture.<o:p></o:p></div><div class="instruction"><br />
</div><div class="instruction">Pour into prebaked pie shells and bake until filling puffs and is no longer wobbly in center when quiche is gently shaken, 40 to 50 minutes. Cool in pie plate on rack 15 minutes. </div><div class="instruction"><br />
</div><div class="instruction">Serve with simple salad of baby greens in French vinaigrette. For an even more authentic French meal, serve with <o:p></o:p>a few cornichons — tiny French gherkins pickles — available at Trader Joe's.</div><span class="st"> </span></div><div class="MsoNormal"></div><div class="MsoNormal" style="margin-left: 0.25in; text-align: left;"><br />
</div><div class="MsoNormal" style="text-indent: -24px;"><span class="Apple-style-span" style="font-family: Symbol;"><br />
</span> </div><div class="MsoNormal" style="margin-left: .75in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .75in; text-indent: -.25in;"><o:p></o:p></div><div class="MsoNormal" style="margin-left: .75in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .75in; text-indent: -.25in;"><o:p></o:p></div><div class="MsoNormal" style="margin-left: .75in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .75in; text-indent: -.25in;"><o:p></o:p></div><div class="MsoNormal" style="margin-left: .75in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .75in; text-indent: -.25in;"><o:p></o:p></div><div class="MsoNormal" style="margin-left: .75in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .75in; text-indent: -.25in;"><o:p></o:p></div><div class="MsoNormal" style="margin-left: .75in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .75in; text-indent: -.25in;"><o:p></o:p></div><div class="MsoNormal" style="margin-left: .75in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .75in; text-indent: -.25in;"><o:p></o:p></div><div class="MsoNormal" style="margin-left: .75in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .75in; text-indent: -.25in;"><o:p></o:p></div><div class="MsoNormal" style="margin-left: .75in; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .75in; text-indent: -.25in;"><o:p></o:p></div><div style="text-align: left;"><br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4657263946875789780.post-27077725150669454462011-10-27T16:13:00.000-07:002011-10-27T16:31:24.677-07:00butternut squash ravioli in sage brown butter sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxPk4CK9ZqdQJ2pxdF77_LKPnRNBcnLRdVLRXMFrDyNhXjpT8TEmNWWXFW1bMuo0_0JF53IupK6ghJqaoa1jh4xVWwibFMVdu6jMCmd6Um5jxuiKgxpWhPb6WKKehctestuzCXUA8qUVf8/s1600/photo%25288%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxPk4CK9ZqdQJ2pxdF77_LKPnRNBcnLRdVLRXMFrDyNhXjpT8TEmNWWXFW1bMuo0_0JF53IupK6ghJqaoa1jh4xVWwibFMVdu6jMCmd6Um5jxuiKgxpWhPb6WKKehctestuzCXUA8qUVf8/s400/photo%25288%2529.JPG" width="400" /></a></div><br />
It's true that just about every culture has some sort of stuffed pasta or dumpling -- wonton, pierogi, kreplach, and the grandaddy of them all, ravioli. Ravioli are probably the most versatile and most creatively modified of them all. <br />
<br />
With fall upon us, squash is plentiful and fitting for the season. If I had the time and patience, I'd make ravioli by hand. But I have neither, so I cheat and make this quick, elegantly simple week night dinner. The richness of butter and subtlety of sage is a perfect complement to the sweet, complex flavor of butternut squash.<br />
<br />
Ingredients:<br />
1 package Trader Joe's butternut squash filled triangoli<br />
1/2 stick unsalted butter<br />
12 sage leaves<br />
2 tbsp minced shallots<br />
1 tbsp lemon juice<br />
toasted pine nuts<br />
<br />
Directions:<br />
Toast pine nuts and set aside. Melt butter until beginning to brown. Add sage leaves and fry on medium to medium-high heat for 3 minutes or until butter froth subsides. Remove leaves with slotted spoon and place on paper towels. Lightly salt the sage leaves. Add shallots to butter; saute about 3 minutes. Add lemon juice. Meanwhile, add ravioli to boiling water. Be careful to not overcook ravioli! Drain and add ravioli to butter. Crumble sage leaves and add pine nuts to mixture and serve.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4657263946875789780.post-22713408001200029072011-10-05T15:46:00.000-07:002011-11-07T12:24:03.403-08:00seared tuna with olive tapenade viniagrette and arugula-stuffed ravioli<div class="separator" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs_KQmyQRISrhzwTvvYtv-FAtlWFvkybKG5ygiOiDjOv0k10rnMLzeUYDaUfu6S_iLeQIqdZOCCBX-0Cqc0xeuB-fLPIE0pNKVP0r4bFgUlnmDxZk2eIPp6m1ibYrVcFUpH-q3aRckNHPj/s400/photo%25285%2529.JPG" width="400" /></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
Man, Do I ever miss Trader Joe's.<br />
<br />
Living as an ex-pat in Canada for the past five years, I've almost become reconciled with the fact that there are a lot of things I gave up in moving from my native country. Yeah, I sometimes still long for the warehouse-sized wine and liquor stores I took for granted while living in Chicago. I miss shopping at CB2, Crate & Barrel Cost Plus World Market, and Target (!). Though not happy to have lost them, I can (mostly) live without.<br />
<br />
But Trader Joe's, that's a different story.<br />
<br />
Culturally deprived in the great white north, I've made semi-regular forays across the border to stock our cupboards with necessary provisions. I can't seem to get out of Trader Joe's these days for anything less than $200. And it amazes me even more that there are so many incredible items for so little money.<br />
<br />
Take tuna, for example. TJ's sells frozen ahi tuna at a ridiculously low price of $5.00 for two steaks. Up here in Vancouver, ahi is largely unavailable. Even the locally fished albacore is hard to find, and it's just not as good anyway.<br />
<br />
Since we stopped off to fill up at TJ's on the way back from a weekend in Seattle, the first thing I made when we were back home was a dinner sourced from some of my latest finds.<br />
<br />
Ingredients:<br />
1/4 cup Trader Joe's mixed-olive tapenade<br />
1/4 cup chopped red onion<br />
1/2 cup chopped fresh basil<br />
3 tablespoons extra-virgin olive oil<br />
1/8 cup balsamic vinegar<br />
2 teaspoons finely grated lemon peel<br />
2 6-ounce ahi tuna steaks (each about 3/4 to 1 inch thick; available frozen from Trader Joe's)<br />
2 cups (packed) baby arugula<br />
Classico sun-dried tomato alfredo sauce<br />
Trader Joe's Arugula & Parmigiano Reggiano Ravioli<br />
6-8 sun-dried tomatoes<br />
1/4 red pepper, chopped<br />
2 tbsp chopped Italian parsley<br />
<br />
Directions:<br />
Mix tapenade, onion, basil, 3 tablespoons oil, vinegar, and lemon peel in medium bowl; season with salt and pepper.<br />
<br />
Sprinkle tuna with salt and pepper. Heat butter and olive oil in large nonstick skillet over medium-high heat. Add tuna to same skillet; cook 2 minutes per side for medium-rare.<br />
<br />
Divide arugula among 2 plates. Cut tuna into slices; arrange atop arugula. Spoon tapenade vinaigrette over tuna. <br />
<br />
Meanwhile, prepare pasta sauce. First saute garlic in olive, adding chopped red peppers. Add using Classico sun-dried tomato alfredo and pasta water. Cook ravioli in boiling water until they float to top of water; drain and add to pasta sauce. Serve and sprinkle chopped parsley on top.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4657263946875789780.post-36457332092521801502011-09-08T13:44:00.000-07:002011-11-08T13:50:47.592-08:00lemon sorbet with wild blackberries<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY_jq4BJVx-plMvHINeAPzSJ5aDvN7GW39QrgNkD15Lfof7bz_RtqFBX3E8P93aTxjCSNoEXt1-mjdbX2N_w2lvS5CYOusj8MLRnlnB1Xoz9ng7Nmk1SycPPS3mWRLLtFM7d0l99DxTJsf/s1600/photo%252810%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY_jq4BJVx-plMvHINeAPzSJ5aDvN7GW39QrgNkD15Lfof7bz_RtqFBX3E8P93aTxjCSNoEXt1-mjdbX2N_w2lvS5CYOusj8MLRnlnB1Xoz9ng7Nmk1SycPPS3mWRLLtFM7d0l99DxTJsf/s400/photo%252810%2529.JPG" width="400" /></a></div><br />
I’ll admit it – I dislike Rachel Ray. <br />
<br />
And apparently I’m not alone. <br />
<br />
Known for her simplistic “30 Minute Meals” Food Network program and countless cookbooks, her recipes are often so basic that they hardly qualify as recipes. <br />
<br />
Take her recipe for lemon sorbet which appears on Food Network’s website. The primary ingredient for this recipe? Store-bought lemon sorbet from the freezer. Yep, that’s it. You make lemon sorbet by buying it from the grocery store. Then add a few fresh berries, and voila!<br />
<br />
Others who are as equally fond of Rachel Ray as I am have taken to deriding her by adding fake reviews to many of her recipes, thus making a public mockery of the star in her very own venue. Her recipe for “<a href="http://www.foodnetwork.com/recipes/rachael-ray/late-night-bacon-recipe/reviews/index.html">late night bacon”</a> is a classic in the art of web comments graffitting.<br />
<br />
From the comments section of Rachel’s <a href="http://www.foodnetwork.com/recipes/rachael-ray/lemon-sorbet-recipe/index.html">lemon sorbet</a> recipe:<br><br />
<i>“Ingredients: lemon sorbet -- Genius! I substituted chocolate ice cream for the sorbet, fudge sauce for the berries and a sugar cone for the bowl. So simple and DEEEEElish! Another winner Rach! Keep em coming!”</i><br><br />
<i>“I only have lemon ice cream. If I put some crushed ice from the fridge door in it, does that make it sorbet? I don't have berries. Does anyone know if I can use vegetables instead? Is it ok to sub black beans for black berries?”</i><br><br />
<i>“I'm not a fan of this recipe... it is far too complicated for me. You see... I live 150 miles away from the nearest grocery store, but I have lemons growing in my backyard in California. Is there a way that I can take those lemons and make them into sorbet? Could I just juice them and put them in the freezer? PLEASE HELP!”</i><br><br />
<i>“Where am i gonna get lemon sorbet for my lemon sorbet? Durrrr.....”</i><br />
<i>“Great thanks a lot Rachel ray I Got my lemon sorbet and fruit and mixed it together and then my mom died of cancer.”</i><br />
<br />
Not to be seen as a hypocrite, I freely admit that my recipe for lemon sorbet with wild blackberries uses store-bought sorbet too. But then, I'm not professing to be a celebrity chef, either. At least I picked the blackberries and grew the basil for this version though.<br />
<br />
Ingredients:<br />
Lemon sorbet<br />
Fresh blackberries<br />
Fresh basil<br />
<br />
Directions:<br />
Spoon blackberries into bowl, top with lemon sorbet and cut basil.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-4657263946875789780.post-61668530292106465662011-08-07T11:59:00.000-07:002011-11-07T12:15:04.253-08:00spaghetti alla puttanesca<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLkfQjsp3ZFPWSzKA6EUZ34jHUEd1gI9ZpToBnTAIWOCtjIhfHnSXO1ZJD8kOXV6aX2vzhL11yUqSUZ22MzKzC_x_mw_7sDUUWn3tTBIfTRbI6H9IWheTxKVjUyHeFZ0ZYT3jAyHPlLGHq/s1600/photo%25282.1%2529" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLkfQjsp3ZFPWSzKA6EUZ34jHUEd1gI9ZpToBnTAIWOCtjIhfHnSXO1ZJD8kOXV6aX2vzhL11yUqSUZ22MzKzC_x_mw_7sDUUWn3tTBIfTRbI6H9IWheTxKVjUyHeFZ0ZYT3jAyHPlLGHq/s400/photo%25282.1%2529" width="400" /></a></div><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">When in Rome on holiday, we found an incredible little restaurant that was so great that we ate there three nights. Though the restaurant is very small, l'Archetto has over 100 spaghetti selections on their menu. I should know -- I stole a copy of the menu and now proudly have it as a souvenir and recipe guide.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">"Spaghetti alla puttanesca" translates in Italian as "whore's style spaghetti." With a name like that, it has to be good, right?</span><br />
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Some say that it was a sauce created by a restaurant owner who had many guests come to his restaurant to eat late one night as he was about to close. He didn't have enough of any one ingredient to make a meal for them all so he took everything out of his kitchen and put it together to make this sauce. Normally his recipes were exact and strictly followed; in this case though, he "whored" his profession to make some last minute sales to the hungry guests.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Others believe that the sauce originated among those in trade, so to speak. The puttanas invented this quick and easy pasta sauce to make in between customers.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Still others contend that the sauce originated as the "decent" women threw their leftovers from balconies as the puttanas walked the streets below them.</span><br />
<br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ingredients:</span><br />
<div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1/4 cup olive oil</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">4 large garlic cloves, sliced</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">3 tsp arrabbiata seasoning</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">15 pitted kalamata olives, quartered (Napa Valley Bistro brand)</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tsp peperoncino</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">5 tsp capers</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">1 80 gram jar of anchovies</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">5 campari tomatoes, quartered or cut in sixths</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2-3 tsp lemon juice</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">8 oz spaghetti</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">2 tablespoons chopped fresh Italian parsley</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Grated pecorino romano or parmesan cheese</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Directions:</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Heat oil in large pot over medium heat. Add garlic and sauté very low until fragrant.</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Add olives, capers, arrabbiata seasoning, and pereoncino. Simmer sauce over medium-low heat. Add anchovies and lemon juice. Add tomatoes and turn off heat.</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain pasta; return to same pot. Add sauce and parsley. Toss over low heat until sauce coats pasta, about 3 minutes. Serve with cheese.</span></div><div style="font-size: 14px;"></div><div style="font-size: 14px;"></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-4657263946875789780.post-68037426878291627122011-04-10T15:53:00.000-07:002011-10-27T16:29:10.976-07:00date, nut and spinach pasta<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVIS_VlWIyCg_9yhNFiPGVfeL84q8eiscl9LC_nbk9idcTiH8H5EQdjSOAk88Xur28LBqSkT3So-Go6a9IcUhjkRlyWSE0gceOLVoEuqULd1l_oBSuu0uxSkouO-dDoskHFkmZZPUmzofy/s1600/photo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVIS_VlWIyCg_9yhNFiPGVfeL84q8eiscl9LC_nbk9idcTiH8H5EQdjSOAk88Xur28LBqSkT3So-Go6a9IcUhjkRlyWSE0gceOLVoEuqULd1l_oBSuu0uxSkouO-dDoskHFkmZZPUmzofy/s400/photo.JPG" width="400" /> </a></div><div class="separator" style="clear: both; text-align: left;">A package of dried dates has been hibernating in our refrigerator for several months.The sticky mixture are tasty enough, but they probably remain untouched just because there is too much work involved in pulling them apart to eat.With spring now here, it seems like a good time to bring the dates out of deep sleep. This recipe delights the senses with a savory interplay of sweetness, nuttiness, and pungent earthiness. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div>Ingredients:<br />
10 cups spinach leaves, coarsely chopped<br />
8 oz feta cheese, crumbled (sun-dried tomato & basil seasoning added)<br />
1/2 cup dates, pitted and chopped<br />
1/2 cup walnuts, chopped and toasted<br />
1/3 cup olivie oil<br />
2 tbsp lemon juice<br />
1 lb fettuccine <br />
salt & black pepper<br />
<br />
For the breadcrumbs:<br />
1 tbsp olive oil<br />
1 clove garlic, sliced<br />
1/2 cup fresh breadcrumbs<br />
<br />
Optional:<br />
3 Spinach, fontina & roasted garlic chicken sausages, sliced (Trader Joe's)<br />
<br />
Directions:<br />
Toast walnuts by heating in oil-free skillet until browned. Next, prepare the garlic breadcrumbs: Heat oil over medium heat and cook garlic slices for 30 seconds, then remove. Add breadcrumbs and cook, stirring until browned.<br />
<br />
If adding the sausage, saute slices in olive oil until browned. When cooled, add to spinach mixture below.<br />
<br />
In a large bowl, combine spinach, feta, dates and walnuts; set aside. In a smaller bowl, whisk together oil and lemon juice. Drizzle over spinach mix and toss to coat evenly. Season with salt and pepper.<br />
<br />
Meanwhile, cook pasta until al dente. Drain and return to the pot. Add the spinach mixture to pasta and toss to combine well. Plate pasta and sprinkle each plate with the toasted breadcrumbs.<br />
<br />
Serve with<span class="productstitle"> mushroom “soufflettes” (M&M Meat Shop).</span><br />
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<br />
Maybe it's the gastro-elitist in me, but chili just seems so...well... ummm.... <i>common</i>. <br />
<br />
To me, chili is something that non-selective eaters too often just scoop from a can and toss in the microwave. Kaboom -- there you have it -- dinner. Last night frozen pizza, tomorrow night Kraft macaroni and cheese. <br />
<br />
Now, I'll grant you that there is some damn good chili to be had out there. My friend Tom used to make an incredible lamb chili that was as savory as it was spicy.<br />
<br />
Faced with a big hunk of leftover Chinese pot roast that threatened to go past its safe-eating expiration, I decided to whip up some impromptu chili of my own. Nothing approaching the complexity of Tom's recipe, this was more of an effort to use what was on hand or readily available for a quick week night meal.<br />
<br />
Ingredients:<br />
recycled Chinese pot roast (or any similar beef roast)<br />
ground pork<br />
2 cans chili-style pinto and red kidney beans (Heinz brand)<br />
1 large can seasoned tomatoes (Italian style with herbs and celery)<br />
1/2 jar corn salsa (Trader Joe's)<br />
Garlic<br />
salt & pepper<br />
hot sauce (Cholula)<br />
shredded cheese (tex-mex mixture)<br />
sour cream<br />
tortilla chips (crumbled) <br />
cilantro<br />
<br />
Directions:<br />
Saute ground pork with garlic. Combine in large pan with beef, beans, tomatoes and corn. Season with salt, pepper, hot sauce, and anything else you can think of. When ready to serve, top with crumbled tortilla chips, cheese, sour cream and cilantro.Unknownnoreply@blogger.com0