Leftovers Squash Casserole

I almost wasn't going to post this non-recipe of a recipe, since most of this casserole was just an effort to use up what I had in my refrigerator, but dang it, it was good, and even if it's not pretty, it deserves its moment in the spotlight.  Behold: my quick and dirty squash casserole.

Leftovers Squash Casserole

1½ pounds yellow squash, thinly sliced
1 cup heavy cream
1 leek, white and green parts, sliced into half moons
2 tablespoons unsalted butter
4 ounces Gruyere, grated
Chicken Biscuit crackers, for top

Sauté leeks in butter until tender, add cream and heat until bubbling. Set aside.

Make three layers of squash, spooning leek cream over each layer and sprinkling with grated Gruyere and kosher salt.

Cook at 350°F for 30 minutes with lid on, remove lid, sprinkle with crackers, cook another 15 minutes.

Makes 6 servings

NY Times: Cauliflower Gratin with Leeks and White Cheddar

I'm really desperately trying to eat more of my meals at home, and as part of that effort, I've been ordering more vegetables in my groceries.  However, when dinner time is looming, the prospect of having to put together something complicated (like hollandaise sauce!) is a bit overwhelming.  This is actually a super simple way to slap together some cauliflower and cheese, but it also has the benefit of using up any spare leeks you have lying around.

Cauliflower Gratin with Leeks and White Cheddar
From NY Times Cooking

1 small-ish head cauliflower (about 2 pounds), green leaves removed
Olive oil, for drizzling
1 small leek, white and light green part only, very thinly sliced
Kosher salt and black pepper
¾ cup heavy cream
6 ounces sharp white Cheddar, grated (about 1½ cups)

Heat oven to 425°F. Slice cauliflower head lengthwise into ½-inch thick slices, including the core and leaves. (Some smaller bits will fall away: That’s fine. You’ll use them as well.)

Drizzle some olive oil onto the bottom of a 2-quart baking dish. (An oval, square or rectangular dish will all work.) Layer about a third of the cauliflower along the bottom, and about a third of the leeks. Season with salt and pepper, and repeat until all of the cauliflower and leeks are used. (Don’t worry about perfectly layering them.) Season with salt and pepper and drizzle cream over. Scatter cheese on top, and season again with salt and pepper. Lightly cover with foil and place in the oven.

Bake until cauliflower is nearly tender, 10 to 15 minutes. Remove foil and continue to bake until cream has thickened and reduced nearly completely and the top is golden brown and crisp, 35 to 40 minutes. Remove from oven and let cool slightly before eating.

Makes 4 to 6 servings

The Splendid Table: Salt-Cured Egg Yolks

I started making these egg yolks a week ago, but with the long rest in the refrigerator, these are a week-long project.  Luckily most of that time is just waiting for them to do their thing.  This is a great way to use up extra yolks that you have laying around, because they can definitely substitute for cheese when you need a little umami boost.  And look at that beautiful color!

Salt-Cured Egg Yolks
From America's Test Kitchen as seen on The Splendid Table

1 pound kosher salt
1 pound granulated sugar
12 large eggs

Pulse salt and sugar in food processor until evenly mixed and slightly ground, about 14 pulses. (Alternatively, salt and sugar can be processed in blender on high speed until evenly mixed and slightly ground, about 30 seconds.) Transfer 14 ounces salt mixture to 8-inch square baking pan and shake pan to create even layer. Using whole, in-shell egg, make 12 evenly spaced ¼-inch-deep indentations in salt bed by pressing bottom of egg gently into salt mixture.

Working with 1 egg at a time, crack eggs, separate yolks from whites, and transfer yolks to indentations in salt bed. Carefully pour remaining salt mixture evenly over yolks. Wrap pan with plastic wrap and refrigerate until yolks are firm and dry throughout, 6 to 7 days.

Adjust oven rack to middle position and heat oven to 200°F. Set wire rack in rimmed baking sheet. Fill medium bowl with cool water. Remove yolks from salt mixture, brushing off excess, and rinse gently in water. Pat yolks dry with paper towels and transfer to wire rack. Transfer sheet to oven and bake until exteriors of yolks are dry to touch, 30 to 40 minutes.

Grate or thinly slice yolks and sprinkle on your favorite dishes, from pasta and risotto to roasted vegetables and buttered toast. You use them almost like you would a hard cheese. They add a nice and nutty, deeply umami flavor.  Cured yolks can be refrigerated in airtight container for up to 2 weeks.  The yolks can also be frozen, though the time they last depends on many factors. The water activity in a properly cured and dried yolk is so low that they hardly ever spoil after months of hanging out in the fridge.

Tasty: Potato Wedges

I feel like there are two kinds of fry people.  Those who think the thin, super crispy fried at McDonald's are the best it gets.  And those who like their potato products with some actual potato in the middle.  If you're one of the latter, you probably appreciate a good potato wedge, because it gives you the great potato center while also having a super tasty crisp seasoning coat.  These wedges are baked, not fried, but they're still a great option.

Note: Normally I'm not a huge fan, but this is the time to use the grated cheese in the green plastic shake container.

Potato Wedges
Adapted from Tasty

1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon paprika
4 large russet potatoes
⅓ cup vegetable oil
½ cup grated Parmesan cheese

Preheat oven to 400°F. Combine salt, pepper, garlic powder, oregano, and paprika and stir well.

Thoroughly wash potatoes, cut in half lengthwise, and slice into wedges.  Toss wedges into a gallon size Ziploc bag, then pour over oil.  Shake in seasonings and cheese, then seal the bag and toss thoroughly until the potato wedges are well coated.  Place wedges on a baking sheet, skin side down.  Bake 40 to 50 minutes.

Makes 4 servings

The Stay at Home Chef: Homemade Sloppy Joes

As a kid, I remember eating sloppy joes on a semi-regular basis, but they were always out of a can mix.  Anyone else experience Manwich?  (As a girl, I always wondered about that name.)  As an adult, I couldn't figure out why we needed a can of sauce to make something that seemed pretty basic on the face of it.  So I started looking for a recipe, and finally ended up with this one.  This actually comes surprisingly close to what Manwich tastes like, minus all of the chemical preservatives.  And the best part is toasting the bun in butter.  I never did that as a child, but it makes all the difference.

Homemade Sloppy Joes
Adapted from The Stay at Home Chef

1 pound ground beef
1 medium onion, diced
1 medium green bell pepper, diced
1 large carrot, finely grated

4 cloves garlic, minced
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon apple cider vinegar
2½ tablespoons packed brown sugar

1½ teaspoons kosher salt

1 teaspoon ground mustard
½ teaspoon chili powder
8 hamburger buns

In a large skillet over medium-high heat, cook ground beef and onion together, stirring occasionally, until beef is browned and cooked through. Drain any excess fat from the skillet and return skillet to heat. Add in bell pepper, carrot, garlic, tomato sauce, tomato paste, Worcestershire sauce, apple cider vinegar, brown sugar, salt, ground mustard, and chili powder. Stir to combine.  Add ¼ cup water and stir.

Bring to a simmer and reduce heat to medium low. Simmer for 15 to 30 minutes. Simmering time depends on how crisp you want the vegetables.

Serve meat hot on toasted buns.

Makes 8 servings

Nordicware: Angel Food Cake with Lemon Cream and Strawberries

My sister's chickens are working overtime.  And I get to benefit from all of that hard work they put in every day.  But there's only so many eggs you can eat at one time, unless you make a quiche.  Or......something more delicious with sugar.  Since I had a plan for the egg yolks that went with these egg whites, I decided cake was definitely the way to go.  This cake is super soft, smells divine, and works really well with the lemon whipped cream.  Plus, it's light and cool for summer.

Note: I was lazy.  I decided not to make layers.  I just glopped the lemon cream and strawberries on top.  And it was still delicious.

Angel Food Cake with Lemon Cream and Strawberries
Adapted from Nordicware

Cake:
1 cup sifted cake flour
3 cups powdered sugar, divided use
12 egg whites
1½ teaspoons cream of tartar
¼ teaspoon kosher salt
¾ teaspoon vanilla extract
¾ teaspoon almond extract

Lemon Cream:
2 cups heavy cream
½ cup powdered sugar
1 teaspoon grated lemon peel
3 tablespoons lemon juice
2 cups fresh strawberries
Lemon twists, for garnish

Heat oven to 375°F.

In a medium bowl, sift flour and 1½ cups powdered sugar together; set aside.

In a large bowl, beat egg whites with cream of tartar, salt, vanilla extract, and almond extract until soft peaks form.  Gradually add remaining 1½ cups powdered sugar, beating until stiff peaks form.  Sift ¼ of the flour mixture over the egg whites; fold in.  Repeat, sifting and folding ¼ of the flour mixture at a time, until all flour mixture has been folded in.  Pour into an ungreased 10-inch tube pan.

Bake for 35 to 40 minutes, until golden brown and cracks are dry.  Immediately invert pan.  Cool completely.  Remove cake from pan.  Slice in half horizontally.  Set aside.

In a medium bowl, beat heavy cream until soft peaks form.  Gradually add powdered sugar, beating until stiff peaks form.  Fold in lemon peel and juice.  Spread whipped cream over layers and sprinkle with berries.  Garnish with lemon twists and berries.

Makes 12 to 16 servings

Tuna Towers

My six year old nephew was asked what he wanted to eat for his birthday.  And what did this child say?  Not hamburgers.  No sirree.  He said TUNA TOWERS.  I'm not sure why I'm surprised, since I was there when he was much younger, stuffing sushi in his face while the server at the restaurant looked on open-mouthed.  But that request meant that someone would have to make said tuna towers.  So after much googling and scrutinizing of pictures, I came up with this.  And it was actually pretty delicious.

Note: I used a 3-inch tall by 3-inch diameter round mold that I got on Amazon, but any similarly sized mold would work.  Also, if you can't find kizami nori, you could use sesame seeds, masago/tobiko, or fried wonton chips as a topping instead.

Tuna Towers

Sushi rice
½ cup Kewpie mayonnaise
2 tablespoons sriracha
1 to 2 tablespoons prepared wasabi paste
1 cup heavy cream
1 teaspoon soy sauce
1 pound crab meat, picked over to remove shell bits
1 pound sushi-grade raw tuna, cut into ½-inch cubes
2 to 3 teaspoons sesame oil
Kosher salt, to taste
3 avocados, cut into ½-inch cubes
Kizami nori (shredded seaweed)

Make the sushi rice per the recipe and set aside until time to put the tuna towers together.

Combine the mayonnaise and sriracha until well mixed; this is your spicy mayonnaise.  Set aside.  Combine wasabi paste, heavy cream, and soy sauce until a thick sauce is formed; this is your wasabi cream sauce.  Set aside.

In a small bowl, combine the crab meat with about half of the spicy mayonnaise, adding additional if necessary.  You want to make sure you have enough spicy mayonnaise left to serve on the side while still making sure the crab is well-coated.  Set aside.

Combine the cubed raw tuna with the sesame oil and salt, mixing well.  The tuna should just be glistening; you don't need to coat it in sesame oil.  Set aside.

To make the tuna towers, using a round mold, wipe the metal mold very lightly with vegetable or sesame oil and place it on the serving plate.  Spoon in a layer of sushi rice, then crab, then avocado, then tuna on top.  Each layer should be about ¼ of the height of the mold.  Press lightly on each layer as you build.  To remove the mold, press lightly on the tuna layer with the back of a spoon while grasp the mold and pulling up with your other hand.  The oil should allow the mold to slow slide off, leaving the tower behind.  Top with nori shreds, and garnish with additional spicy mayonnaise and the wasabi cream sauce.

Makes 6 to 8 servings