Bon Appétit: Adult Spaghetti-O's

I never ate Spaghetti-O's as a child.  Ever.  I certainly had my share of Ragu, but never the canned pasta.  When I saw this recipe pop up in my news feed, I was frankly a little fascinated.  A completely homemade take on a completely processed product.  If I was going to try it, now was the time.  It was actually pretty good, although the sauce was a little watery.  The ring-shaped pasta is definitely a plus.  A dish for when you're feeling nostalgic.

Adult Spaghetti-O's
From Bon Appétit magazine, October 2016

2 (28-ounce) cans whole peeled tomatoes
¼ cup panko
1 tablespoon coarsely grated Parmesan, plus more for serving
½ teaspoon dried oregano
¼ teaspoon garlic powder
¼ teaspoon crushed red pepper flakes, plus more for serving
Kosher salt
1 large egg, beaten to blend
5 tablespoons heavy cream
1 pound ground beef chuck (20% fat)
2 tablespoons olive oil
½ medium onion, finely chopped
1 large garlic clove, finely grated
Freshly ground black pepper
2 tablespoons tomato paste
2 teaspoons sweet paprika
1 tablespoon granulated sugar
4 large sprigs basil
12 ounces anelletti, ditalini, or other short tubular pasta

Purée tomatoes in a food processor until mostly smooth; there should still be some dime-sized pieces remaining. Set aside.

Whisk panko, cheese, oregano, garlic powder, ¼ teaspoon red pepper flakes, and 1½ teaspoon salt in a medium bowl. Whisk in egg and cream. Add beef and mix with your hands until just combined, being careful not to overwork (if packed too firmly, meatballs will be dense). Form into 1-inch diameter balls (you should have about 24); transfer to a plate.

Heat oil in a large skillet, preferably cast iron, over medium-high. Cook meatballs, turning occasionally, until lightly browned on all sides but not fully cooked through, about 5 minutes. Transfer to another plate.

Cook onion and garlic in same skillet, stirring occasionally, until onion is translucent and begins to soften, about 5 minutes; season with salt and pepper. Add tomato paste and cook until brick red, about 1 minute. Add paprika and a pinch of red pepper flakes and cook until fragrant, about 1 minute. Add sugar, basil, and reserved tomato purée. Reduce heat and simmer until sauce is slightly reduced and flavors have melded, about 20 minutes. Add meatballs and any accumulated juices; continue to
cook until meatballs are cooked through, 5 to 10 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and return to pasta pot.

Pour sauce and meatballs over pasta and stir to combine. Transfer to a platter and top with cheese.

Makes 4 to 6 servings

A Southern Soul: Stuffed Celery

I remember eating stuffed celery all the time when I was a kid.  Most of the time it was just plain celery sticks with some cream cheese spread down the middle.  Sometimes it was peanut butter.  I certainly never had anything quite this fancy.  But it's cool and refreshing, and it makes a pretty tasty snack that you don't feel too terrible about eating.

Stuffed Celery
From A Southern Soul blog

4 to 5 stalks celery, strings removed if desired
1 (8-ounce) package cream cheese, softened
¼ cup cooked bacon, chopped
½ cup shredded Cheddar cheese
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh chives, chopped
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
3 dashes hot sauce (such as Tabasco)

Cut celery stalks in half and set aside. Using a hand held mixer, whip the cream cheese until smooth. Add in remaining ingredients. Blend until all ingredients are combined.

Using a small spoon, fill the celery "boat" with cream cheese mixture. Sprinkle with additional chives and bacon, if desired. Serve immediately.

Makes 4 to 6 servings

Bonefish Grill: Fresh Pineapple Martini

I'm not going to lie...I'm a girl that likes a little drink before her dinner.  Especially after a long week at work.  So when I ended up at Bonefish Grill one weekend, I selected this tropical number as my special evening drink.  I can't even tell you how delicious the vanilla syrup is with the pineapple.  And the elderflower liqueur adds this floral note.  A really beautiful summer drink.

Fresh Pineapple Martini
Adapted from Bonefish Grill

1 ounce Malibu rum
½ ounce St. Germain elderflower liqueur
½ ounce Vanilla Bean Simple Syrup
½ ounce fresh squeezed lemon juice
2 fresh pineapple wedges

Drop two pineapple wedges into a pint glass.  Add vanilla syrup; muddle well until all the pineapple is broken up.  Pack with ice and add remaining ingredients.Shake vigorously twenty times and strain into a frozen martini glass.  Garnish with a pineapple wedge.

Makes one cocktail

Vanilla Bean Simple Syrup
From Absolut

1 cup water
1 cup granulated sugar
1 tablespoon vanilla bean paste

Bring the water and sugar to a boil over medium heat in a small sauce pan. Continue to cook at a rapid simmer until the mixture thickens a bit, around 6 to 7 minutes.

Remove the pan from the heat, stir in the vanilla bean paste and let it cool to room temperature. Pour the mixture into a glass jar or a bottle and refrigerate. The syrup will last for around 2 weeks.

Pork Chop Paprikash and Homemade in the Kitchen: Strapačky (Noodles with Cabbage)

What do you do with a big package of pork chops and a mostly-full container of sour cream?  You make a recipe to use them up, of course!  And every time I googled pork chops and sour cream, some version of this recipe came up in the results.  So after reading about 30 different renditions, I came home and whipped up this one.

Pork Chop Paprikash

4 to 5 bone-in pork chops
Sea salt and freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 green bell pepper (about ⅓ pound), cut into strips
2 Hungarian wax peppers, cut into strips (optional)
8 ounces cremini mushrooms, sliced
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons Hungarian sweet paprika
1 (14-ounce) can fire-roasted crushed tomatoes
1 cup chicken broth
1 teaspoon Worcestershire sauce
1½ cups sour cream
3 tablespoons cornstarch

Season the pork chops with the salt, pepper, garlic powder, and onion powder.

In an Instant Pot set on Sauté, brown pork chops on both sides.  Remove pork chops to a plate, then add the bell pepper, wax pepper, mushrooms, and onions.  Sauté until the onions are translucent and the mushrooms have released their liquid.  Add the garlic and sauté for 30 more seconds.  Stir in the paprika, tomatoes, chicken broth, and Worcestershire sauce, then add the pork chops back to the sauce.

Cover and seal, then cook on high pressure for 8 minutes.  Do a natural release for 10 minutes, then release the remaining pressure.  Open the lid and remove the pork chops to a plate.

Set the Instant Pot back on Sauté, then stir the sour cream into the sauce.  Put the cornstarch in a small bowl, then add several tablespoons of the hot sauce until a paste forms.  Add the paste to the sauce, stirring until the sauce thickens.  Add the pork chops back to the thickened sauce and serve.

Makes 4 servings

Strapačky (Noodles with Cabbage)
Adapted from Homemade in the Kitchen blog

8 ounces wide egg noodles
6 tablespoons unsalted butter, plus additional if needed
½ medium onion, chopped
½ green cabbage, chopped in bite-size pieces
1 teaspoon caraway seeds
Sea salt and freshly ground black pepper

Bring a large pot of water to boil. Once boiling, add a big pinch of salt and egg noodles. Cook according to package directions, roughly 10 to 12 minutes. Drain when done.

Meanwhile, in a large Dutch oven over medium heat, melt butter. Add the onion, cabbage, and a big pinch of salt. Sauté for 15 to 20 minutes or until cabbage is brown and fork tender. Add more salt to taste, if necessary.

Add the cooked noodles to the cabbage mixture and toss to coat. If necessary, add additional butter. Toss in the caraway seeds and season with black pepper.

Makes 4 servings

German Traditional Cooking: Gurkensalat (Cucumber Salad)

I feel like I've been planning to make this cucumber salad for what seems like forever, but it just never happened.  I always enjoy this dish when I go to German restaurants, but considering how easy it is to throw together, I'm shocked it's just now getting made.  Light and delicious for summer.

Gurkensalat (Cucumber Salad)
Adapted from German Traditional Cooking

1 large hothouse seedless cucumber
½ teaspoon sea salt
1 tablespoon granulated sugar
1 tablespoon white wine vinegar
¼ cup sour cream
1 tablespoon fresh dill, minced
1 tablespoon fresh chives, minced
Sea salt and ground white pepper

Peel the cucumber leaving some of the green rind.  Slice it very thinly.  Mix the salt and sugar into the vinegar, and marinate the cucumber in this mixture for 30 minutes.  Drain off the liquid, mix the sour cream, dill, and chives with the cucumber, and season to taste with additional sea salt and pepper.

Makes 4 servings

Cooking Classy: Strawberry Shortcake Trifle

I wasn't sure what my contribution to Mother's Day dinner would be until a strawberry shortcake was requested.  Normally strawberry shortcake is a pretty involved affair, with multiple separate cakes and a complex layering process to be repeated over and over.  It's not such a big deal if there's four or less people, but when you get above six, it can feel like forever before you get to your own dessert.  I decided to try making a trifle, which means just one layering process, and then dessert is ready!  The trifle was absolutely delicious, everyone was a fan, and I especially liked the cream cheese in the whipped cream.  I'll definitely make this again.

Note: When I took the cake out of the oven, I poked it all over with a toothpick and then I brushed it with Licor 43 (Cuarenta y Tres), a vanilla-flavored liqueur.  Absolutely not necessary, but I love to gild the lily a bit now and then.

Strawberry Shortcake Trifle
Adapted from Cooking Classy blog

Cake
2 cups all-purpose flour, plus more for dusting pan
3 tablespoons cornstarch
½ teaspoon sea salt
½ teaspoon baking soda
½ teaspoon baking powder
¾ cup (1½ sticks) unsalted butter, softened
1½ cups granulated sugar
1 teaspoon lemon zest
4 large eggs
1½ teaspoons vanilla extract
1 (8-ounce) container sour cream

Strawberry layer
3 pints fresh strawberries, diced, plus several additional whole berries, for garnish
3 tablespoons granulated sugar

1 tablespoon Kirsch

1 tablespoon fresh lemon juice

¾ teaspoon grated orange peel

Cream layer
2 cups heavy cream
6 ounces cream cheese, softened
½ teaspoon vanilla bean paste
¾ cup powdered sugar

For the cake:

Preheat oven to 350°F. Butter and flour an 18-by-13-inch rimmed baking sheet. In a mixing bowl whisk together flour, cornstarch, salt, baking soda and baking powder, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, sugar and lemon zest until pale and fluffy. Mix in eggs one at a time then mix in vanilla. Add a third of the flour mixture and mix just until combined then add in half the sour cream and mix just until combined, repeat with flour and sour cream once more then end by mixing in last third of the flour mixture and mixing just until combined (scrape down bowl to ensure it's evenly combined).
Pour and spread batter evenly into prepared baking sheet. Bake in preheated oven until toothpick inserted into center comes out clean, about 20 to 24 minutes.

Remove from oven and cool completely on a wire rack. Once cool, cut into 1-inch cubes (you'll have some leftover cake which you can chill or freeze and serve later with more fresh fruit and whipped cream).

For the strawberry layer:

Toss diced strawberries with the remaining ingredients. Let rest 20 minutes.

For the cream layer:

In a large mixing bowl using an electric hand mixer whip heavy cream until soft peaks form (no need to clean beater blades for next step). In a separate medium mixing bowl whip cream cheese until smooth, add powdered sugar and vanilla bean paste and whip until light and fluffy. Add cream cheese mixture to heavy cream and whip until stiff peaks form.

To assemble trifle:

Place a layer of cake cubes in the bottom of a trifle dish. Add half of strawberries over the cake. Spoon half of cream mixture on top of strawberries and smooth to the edges of the bowl. Repeat layering process once more. 

Garnish with fresh strawberries. Serve within an hour for best results (the cake can be made a day in advance and covered, just wait to prepare the cream mixture and strawberries until almost ready to serve).

Emeril Lagasse: Sautéed Ramps with Applewood-Smoked Bacon and Luquire Family Foods: White Cheddar Cheese Grits

Every year around this time, those beautiful ramps show up at my local grocery store for a brief shining moment.  And every year, I basically buy out the stores entire stock.  This is eating ultra-seasonally - enjoying a food product that is literally only available for about two weeks.  I've extolled the virtues of ramps before, so I won't repeat myself, but if you have any chance to grab some of these wild beauties, I would highly recommend it.  If not, you could probably do a passable rendition with sliced leeks.

Sautéed Ramps with Applewood-Smoked Bacon
From Emeril Lagasse

2 pounds ramps, trimmed and cleaned
¼ pound applewood-smoked bacon, julienned
4 tablespoons chicken stock
Sea salt and freshly ground black pepper, to taste

Trim the leaves from the stems of the ramps.

In a medium sauté pan cook the bacon until crisp. Using a slotted spoon, transfer bacon to a paper towel to drain.

Add the stems of the ramps to bacon fat in skillet and season with salt and pepper. Sauté until lightly caramelized. Add the chicken stock and cook until the liquid has mostly evaporated. Add the leaves and cook until wilted. Serve immediately, on top of White Cheddar Cheese Grits, garnished with reserved crispy bacon.

Makes 6 servings

White Cheddar Cheese Grits
Adapted from Luquire Family Foods

2½ cups chicken stock
¾ cup heavy cream
¾ cup whole milk
2 tablespoons unsalted butter
1 cup stone-ground white grits
1 teaspoon sea salt
¼ teaspoon cayenne pepper
8 ounces sharp white Cheddar, shredded

Mix all ingredients except for cheese in a saucepan.  Bring to a boil over medium heat.  Reduce heat to low, cover and simmer 40 minutes, stirring often.  Add water to thin if necessary.  When grits are thick, add shredded cheese and stir until completely melted.

Makes 6 servings

Nikky Phinyawatana: Enjoy Mint's Red Curry

My favorite Thai restaurant in Dallas is Asian Mint, which is run by Nikky Phinyawatana, but it's a bit of a hike from where I live.  About a year ago, she opened another outpost closer to my house called Enjoy Mint; same delicious foods, but more of a take-out atmosphere.  Then she started offering monthly cooking classes.  Let me tell you how fast I signed up.  One of the best things on the menu is the red curry, so I was super excited when she chose that dish for a class.  I think the big thing that impacts the taste of the curry is the curry paste, and the one she calls for below (Maesri) does not have any shrimp paste, so it's actually vegetarian.

Note: This curry is amenable to most any addition you want to make.  You can add Japanese eggplant, kabocha squash, baby corn, broccoli, onion, carrot, mushrooms, whatever really.  Just make sure that everything is in about the same size pieces, and hard vegetables like kabocha and broccoli get added with the chicken, with softer veggies added later in the cooking.

Enjoy Mint's Red Curry
From Nikky Phinyawatana

2 tablespoons Maesri red curry paste
2 teaspoons vegetable oil
1 cup sliced chicken
1 cup bamboo shoots
1 red bell pepper, cubed
4 tablespoons granulated sugar
1 teaspoon sea salt
1 (13.5-ounce) can coconut milk
6 to 12 ounces water
1 teaspoon paprika
8 to 12 Thai basil leaves

In a medium pot, heat the oil and red curry paste on medium heat.  Stir to release the fragrance.

Add chicken or your choice of protein, stirring occasionally until the chicken is almost done.  Add the eggplant and coconut milk and bring it to a boil.  Add the water and bring back to a boil.

Add the remaining ingredients except for the basil and simmer for 10 minutes, or until it reaches your favorite consistency.  Taste and adjust flavors to your liking.  Stir in the basil and garnish with a few more leaves, if desired.  Serve with jasmine rice.

You can make green curry with this same recipe by substituting green curry paste for the red.  You can also substitute 2 teaspoons soy sauce and 1 teaspoon fish sauce for the salt.  You can substitute palm sugar for the granulated sugar.

Makes 4 servings

James McNair: Egyptian Twice-Cooked Eggs and Yotam Ottolenghi: Dukkah

When I was first flipping through James McNair's breakfast book years ago and came across this recipe, I was intrigued, but a little put off.  I mean, eggs are great for breakfast, but what is this seasoning blend?  And eggs that are fried after being boiled?  I put the recipe aside, and sure enough, I remembered the interesting concoction when I got a large carton of eggs from my sister and brother-in-law's busy hens.  I decided it was time to give the twice-cooked eggs a try, but I used a much more involved version of the dukkah, one that seemed a little more authentic.  I am so glad I overlooked my initial hesitation.  These eggs are delicious, and if you leave off the bread for serving, you have a pretty spectacular low-carb breakfast.  Definitely worth the wait.

Egyptian Twice-Cooked Eggs
Adapted from James McNair's Breakfast

6 tablespoons salted butter
6 hard-boiled eggs, peeled and havled lengthwise
4 tablespoons dukkah (see below)
6 slices toast or pita bread, if desired

Melt the butter in a skillet over low heat until frothy.  Add the eggs, cut side down, and cook until they begin to brown, about 5 to 6 minutes.  Turn the eggs, baste, and continue cooking, turning and basting occasionally, until browned on both sides, about 5 minutes more.  When the eggs are almost done, turn them cut side up and sprinkle with the dukkah, making sure some of the seasoning gets into the butter as well.

Place two slices of toast on each plate.  Top each slice with two egg halves.  Drizzle with the melted butter from the skillet.  Serve immediately.

Serves 3

Dukkah
Adapted from Yotam Ottolenghi

1½ ounces raw hazelnuts, with their skins

1 ounce raw pistachios, shelled
2 tablespoons sunflower seeds
1 teaspoon fennel seeds
1 tablespoon cumin seeds
1 tablespoon dry green peppercorns (or white, as an alternative)
3 tablespoons coriander seeds
1½ tablespoons sesame seeds
½ teaspoon nigella seeds
½ teaspoon Maldon sea salt
1 teaspoon smoked paprika

Heat the oven to 285°F. Spread the hazelnuts and pistachios on a baking tray and place in the oven for 20 minutes. Add the sunflower seeds to the tray halfway through, keeping them separate from the nuts. Remove from the oven and leave to cool while you toast the seeds.

Put a cast-iron pan on medium heat and leave for five minutes to heat up well. Spread the fennel seeds inside and dry-roast them for 30 seconds. Add the cumin seeds and cook for another 30 seconds, or until they start to pop, then tip both into a little bowl. With the pan back on the heat, roast the peppercorns until they start to pop, about 30 seconds, then transfer to a separate bowl. Cook the coriander seeds for up to a minute, until they start to pop, and tip into a third bowl. Reduce the heat to low and cook the sesame and nigella seeds together, stirring occasionally, until the sesame turns light brown, then remove from the pan.

Rub the hazelnuts between the palms of your hands to discard some of the skin. Use a pestle and mortar to chop them and the pistachios coarsely, then transfer to a medium bowl. Lightly crush the cumin and fennel seeds, and add to the hazelnuts. Repeat with the coriander seeds, followed by the peppercorns and then the sunflower seeds. Add these to the nut bowl, along with the sesame and nigella seeds, add salt and paprika, and mix well.

Makes about ½ cup, enough for two recipes of the eggs above

Suraya Karjeker: Gajar ka Halwa (Carrot Pudding)

Because I had leftover milk solids, and because one good Indian dessert deserves another, I decided to also knock out some carrot pudding.  I like to think I'm being a little bit healthier by eating something with a ton of vegetables in it, but I'm not quite sure it counts once you coat them in sugar and cream.  Nevertheless, this is a delicious end of a meal, and I love to serve it warm with extra nuts on top.  I could also probably get on board with some vanilla or cinnamon ice cream on the side.

Gajar ka Halwa (Carrot Pudding)
From Suraya Karjeker

5 ounces ghee
2 pounds carrots, peeled and grated
8 green cardamom pods, crushed, seeds and pods separated
1 cup water
1⅜ cup granulated sugar
1 (12-ounce) can evaporated milk
1 (7.6-ounce) can Nestlé table cream
8 ounces milk solids (khoya/mawa), finely grated
1 ounce pistachios, roughly chopped
1 ounce blanched slivered almonds

In a large pot, heat the ghee, add the cardamom seeds, and stir for 2 or 3 minutes over a medium-low heat.  Add the shredded carrots and cook, uncovered, over medium heat for 7 minutes.  Cover and cook the carrots until they are nearly cooked and dry, 10 to 15 minutes.

In the meantime, prepare a syrup by boiling the water and sugar plus the cardamom pod skins until syrupy, about 10 minutes, or until reduced to 1 cup.  Skim the cardamom pods out and discard.

Add the cardamom syrup along with the evaporated milk and table cream to the carrots and cook until the mixture is almost dry (ghee is beginning to come out of the mixture), about 50 to 60 minutes.  You will need to stir the mixture more often as it thickens to prevent burning, stirring almost constantly near the end of the cooking time.  Add ¾ of the milk solids, almonds, and pistachios.  Stir well and remove to a serving dish, using the remainder of the milk solids and nuts as garnish.

Makes 6 to 8 servings