Gourmet: Beef Rib Roast with Garlic and Rosemary

Someone must have decided they only needed half of a rib roast, because I found myself the proud owner of the other half.  It was perfect size for one person to get a couple of meals, and it allowed me to try this fantastic recipe without sinking $50+ into a possible disaster.  The garlic-rosemary rub really gives the beef a great flavor, and the cooking instructions, when followed properly, yield a beautiful medium-rare roast.  This is also a refreshing change from quite a lot of turkey.

Beef Rib Roast with Garlic and Rosemary
From Gourmet magazine, unpublished December 2009 edition

12 garlic cloves
¼ cup chopped fresh rosemary
2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
1 (4-rib) standing beef rib roast (bone-in prime rib; 9 to 10 pounds)

Pulse garlic, rosemary, salt, and pepper in a food processor until smooth, then rub all over roast.  Transfer to a rack set in a 13x9-inch roasting pan and marinate, chilled, at least 8 hours.

Let roast stand at room temperature 1 hour.

Preheat oven to 450°F with rack in middle.  Roast meat, fat side up, 20 minutes.  Reduce oven temperature to 350°F and roast until an instant-read thermometer inserted into center of meat (do not touch bone) registers 110°F, about 1½ to 2 hours more.  Transfer to a platter and let rest, uncovered, 30 minutes (temperature of meat will rise to about 130°F for medium-rare).

Makes 8 servings

Truffle Scalloped Potatoes

Love potatoes?  Want something over-the-top rich and creamy?  Boy, do I have a deal for you.  These potatoes are a wonderful side dish for a fancy holiday meal, and that's exactly what I used them for.  The sottocenere cheese has just enough truffle to make these flavorful without hitting anyone over the head.  These potatoes are absolutely getting made again.  And again.

Note: Sottocenere al tartufo is a semi-soft cheese with truffles in it.  It's the only way these potatoes get a truffle flavor, so it can't really be swapped out.

Truffle Scalloped Potatoes

3 large Russet potatoes (about 2½ pounds), peeled and thinly sliced on a mandoline
1 tablespoon all-purpose flour
¾ teaspoon sea salt
¾ teaspoon freshly ground black pepper
1 large clove garlic, minced
6 ounces sottocenere al tartufo cheese, shredded
2 ounces Parmesan cheese, grated
2 cups heavy cream
½ cup half-and-half or milk
2 teaspoons chicken base, such as Better Than Bouillon

Butter a 2-quart baking dish.  Preheat oven to 375°F.

In the bottom of the dish, make a layer of potato slices, slightly overlapping each piece so that the bottom is completely covered.  Sprinkle with half of the flour, a third of the salt and pepper, half of the garlic, and a third of the two cheeses.  Repeat again for the second layer.  For the third layer, lay out the potato slices, and season with remaining salt and pepper.

Combine the cream, half-and-half, and chicken base and pour slowly over the top of the potatoes.  Sprinkle with the remaining cheeses.  Cover, place dish on a baking sheet to catch any spillover, and bake for 1½ hours.  Remove the lid and bake for another 15 minutes to brown.

Makes 6 to 8 servings

Steph Gaudreau: Roasted Chestnuts with Herbed Brown Butter

I'm pretty fascinated by chestnuts, especially with all of the holiday songs that mention them.  I drink the chestnut praline lattes at Starbucks every winter, but that's about all the chestnut I have in my life.  So I figured I would try a savory version and see what I thought.  The herb butter is really nice, but there's just something about the texture of these things that I can't get past.  They're not really a nut, more...mushy.  And my brain has a hard time with that.  However, if you absolutely love chestnuts, you'll probably enjoy these.

Note:  Admission time - I tried to roast the chestnuts and peel them.  I really did.  But the chestnuts wouldn't peel cleanly, and I didn't want to serve half-peeled chestnuts, so I ended up buying some already roasted, peeled chestnuts and using those.

Roasted Chestnuts with Herbed Brown Butter
From Steph Gaudreau

1 pound chestnuts
2 tablespoons unsalted butter or ghee
2 teaspoons chopped fresh rosemary
1 teaspoon fresh thyme leaves
Sea salt and freshly ground black pepper, to taste

Preheat the oven to 400°F.

Using a sharp knife, score an X in the top of each chestnut. You don’t have to cut deep down into the meat, but make sure you pierce the skin. Chestnuts will explode in the oven if not properly scored. Roast the chestnuts on a baking sheet for 20 to 30 minutes, until the shells have peeled back. Allow to cool, and peel the shells off.

In a large skillet over medium heat, melt the ghee. If using butter, allow it to brown. Toss in the herbs and cook for 30 seconds until fragrant. Add the peeled chestnuts, season with salt and pepper, and stir well.

Cook for another couple of minutes and serve warm.

Makes 4 servings

Lemons for Lulu: Toasted Coconut White Chocolate Fudge

I always thought I was a semi-sweet chocolate-only kind of fudge person.  I never thought that would change.  But now I'm questioning what I know about myself, because this fudge is unreal.  UNREAL.  I made this as a present for coworkers, and it was pretty much unanimously decreed as super delicious.  I highly recommend making this part of your yearly holiday preparations.

Note: I used Ghirardelli white chocolate chips.  I also actually poured this into two 8-inch disposable foil pans, and it worked well.  A 9-inch pan will get you really thick fudge.

Toasted Coconut White Chocolate Fudge
From Lemons for Lulu blog

1 cup sweetened shredded coconut
3 cups granulated sugar
¾ cup unsalted butter
1 (5-ounce) can evaporated milk
12 ounces white chocolate chips
1 (7-ounce) jar marshmallow creme
2 tablespoons cream of coconut (found in drink mixer section of your grocery store)
1 teaspoon coconut extract

Preheat oven to 350°F.  Spread the coconut out in a thin layer on a half sheet pan or cookie sheet.  Bake for 6 to 8 minutes, or until the coconut is light brown.  Remove the pan from the oven quickly and transfer the coconut to a dish so that it doesn't burn.

Prepare a pan by lining a 9-inch square baking pan with parchment paper. Set aside.

In a saucepan combine sugar, butter, and evaporated milk over medium heat. Bring mixture to a rapid boil, stirring constantly. Continue to cook for 4 minutes, or until a candy thermometer registers 234°F. Remove the pan from the heat, stir in the chocolate and marshmallow fluff. Add in coconut cream, coconut (reserving 2 tablespoons), and extract. Pour into prepared pan, top with reserved toasted coconut.

Allow fudge to set completely before cutting into squares.

Bon Appétit: Double Pecan Thumbprints

Each year around this time, we all beg my mother to make pecan sandies for our Christmas cookie stash.  They're absolutely delicious, but this year I couldn't help but wonder - what if I made a cookie that was even MORE stuffed with pecan deliciousness?  The answer is: eat them as often as possible.  There's something pretty fantastic about this cookie.  It's tender and bursting with flavor.  And the espresso powder in the frangipane really boosts this cookie up another level.

Double Pecan Thumbprints
From Bon Appétit magazine, December 2018

Frangipane
1¾ cups pecan halves, plus 26 additional for topping
⅓ cup granulated sugar
1 large egg white
2 tablespoons unsalted butter, room temperature
2 teaspoons espresso powder
½ teaspoon kosher salt
¼ teaspoon almond extract

Dough and Assembly
1¼ cups all-purpose flour
1 teaspoon kosher salt
½ teaspoon baking powder
¾ cup (1½ sticks) unsalted butter, room temperature
¼ cup granulated sugar
¾ cup powdered sugar, divided; plus more for serving (optional)
1 large egg yolk
1 teaspoon vanilla extract or paste

For the frangipane:
Preheat oven to 350°F.

Lightly toast pecans on a rimmed baking sheet, tossing halfway through, until slightly darkened in color and fragrant, 6 to 8 minutes. Let cool; set 1 cup pecans plus 26 of the prettiest halves aside for making the dough and final cookie.

Pulse granulated sugar and remaining ¾ cup pecans in a food processor until nuts are very finely ground (be careful to stop before they become a paste), 30 to 60 seconds. Add egg white and pulse just to blend, then add butter, espresso powder, salt, and almond extract. Pulse just until mixture is smooth and combined. Scrape frangipane into a small bowl and chill at least 30 minutes before using.

Do Ahead: Frangipane can be made 3 days ahead. Cover and keep chilled. You will have more than you need, but try slathering leftovers on toasted brioche and baking until lightly browned (sort of like an almond croissant). We guarantee you won’t be upset about it.

For the dough and assembly:
Pulse flour, salt, baking powder, and 1 cup reserved pecans in clean food processor until nuts are very finely ground, about 1 minute.

Beat butter, granulated sugar, and ¼ cup powdered sugar in the bowl of a stand mixer fitted with paddle attachment on medium-high speed until light and fluffy, about 4 minutes. Add egg yolk and vanilla and beat until combined and no streaks remain. Reduce speed to low and add dry ingredients. Beat just until incorporated, about 1 minute. Cover bowl with plastic wrap and chill dough until it’s firm enough that you can scoop it and it will hold its shape, 30 to 45 minutes.

Place racks in upper and lower thirds of oven; preheat to 350°F. Place ½ cup powdered sugar in a shallow bowl. Working in batches, scoop out tablespoonfuls of dough and roll into balls between your hands, then roll in powdered sugar, knocking off any excess. Transfer to 2 parchment-lined baking sheets as you work, spacing 2 inches apart.

Bake cookies until puffed but edges are still soft, 6 to 8 minutes. Carefully remove from oven and make an indent in the center of each cookie with the handle end of a wooden spoon or a similar heatproof object. Spoon a heaping ½-teaspoonful of frangipane into each and top with a pecan half from remaining reserved 26 halves. Return cookies to oven and continue to bake until edges are set and very lightly browned, 6 to 8 minutes longer. Let cool on baking sheets.

Just before serving, dust cookies with more powdered sugar if desired.

Makes about 26 cookies

Bon Appétit: Pistachio Thumbprint Cookies

After many years of the same cookies every holiday season, I'm getting more and more into the unusual additions to the dessert table.  I mean, chocolate chip is fine for everyday cookie noshing, but I want something a little more interesting for a special occasion.  I saw these cookies in a post from Bon Appétit online, and having never tried pistachio cookies of any type, decided these were the ones.  I will say, the comments on this recipe reflect where I struggled a little with the filling, but I found that if you refrigerate the pistachio butter until it reaches a better non-melty consistency, then beat it into a smooth pipe-able paste, it all works out just fine.  And the Honey-Vanilla Sablé cookie part would be great alone anyway.

Pistachio Thumbprint Cookies
From Bon Appétit magazine, December 2017

⅓ cup finely chopped raw pistachios
1 log Honey-Vanilla Sablé Dough
½ cup raw whole pistachios
2 tablespoons honey
1 tablespoon vegetable oil
4 tablespoons unsalted butter, room temperature

Preheat oven to 350°F.

Place pistachios in a small bowl. Unwrap dough and slice crosswise into 18 pieces and roll each between the palms of your hands into smooth balls. Press gently into pistachios to coat half of each ball, then place, pistachio side up, on a parchment-lined baking sheet, spacing about 2 inches apart.

Bake cookies until barely golden, 8 to 10 minutes. Remove from oven and press the handle of a wooden spoon about three-quarters of the way down into the center of each cookie to make a round indentation, and wiggle in a circular motion to widen. Return to oven; bake until golden brown, 5 to 8 minutes. Let cool on baking sheet.

Process ½ cup raw pistachios, 2 tablespoons honey, and 1 tablespoon vegetable oil in a food processor to a smooth paste.  Using an electric mixer on medium speed, beat pistachio paste and butter in a small bowl until light and fluffy, about 30 seconds. If paste is too thin and oily, refrigerate until it firms up, then beat until fluffy.  Dollop 1 to 2 teaspoons pistachio mixture into the indentation in each cookie.

Honey-Vanilla Sablé Dough

2¼ cups all-purpose flour

¾ teaspoon ground cardamom
¾ teaspoon kosher salt
½ cup granulated sugar
2 vanilla beans, split lengthwise
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces, at room temperature
1 large egg yolk
¼ cup honey

Whisk flour, cardamom, and salt in a medium bowl to combine. Place sugar in a large bowl and scrape in vanilla seeds; save pods for another use. Massage mixture with your fingers until sugar looks like wet sand. Add butter and beat with an electric mixer on medium speed until mixture is smooth. Add egg yolk and honey; beat to combine. Reduce speed to low; add dry ingredients in 2 additions, mixing well after each addition. Knead dough a couple of times to incorporate any dry bits in the bottom of the bowl.

Divide dough in half and pat into two 9-inch long logs. Wrap each log in parchment paper, then wrap tightly in plastic. Roll each log across work surface to make as round and regular as possible, then chill until firm, about 2 hours.

Ina Garten: Balsamic-Roasted Brussels Sprouts

I know most people are not Brussels sprouts people, but my family most definitely is.  What's not to like about mini cabbages, especially when they're all roasty and fabulous?  So I'm always looking for a new recipe for these little guys.  This is one is pretty simple, but the balsamic vinegar syrup really balances everything out in a pretty delicious way.  Definitely a keeper.

Note: I did not have a very expensive syrupy balsamic vinegar, so I cooked ½ cup of semi-expensive balsamic vinegar and 1 teaspoon of honey over medium-high heat until it reached a syrupy 2 tablespoons and used all of it.

Balsamic-Roasted Brussels Sprouts
From Ina Garten

1½ pounds Brussels sprouts, trimmed and cut in half through the core
4 ounces pancetta, ¼-inch-diced
¼ cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar

Preheat the oven to 400°F.

Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1½ teaspoons salt, and ½ teaspoon pepper, toss with your hands, and spread out in a single layer.

Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.

Makes 6 servings

Bon Appétit: Why-Is-It-So-Good Gravy

I have never been a good gravy maker.  I can make pretty much anything else on the planet.  But not gravy.  Mine generally comes from a jar or not at all.  So I was a little bit hesitant to try, yet again, to make my own gravy, believing I would only end up being disappointed.  Luckily I was way off base.  This gravy, while a bit of work, is pretty darn delicious.  And don't let that MSG scare you off...it gives it that extra special something.  I finally don't feel like a gravy failure.

Update 11/2020: On remaking the gravy this year, I backed off a bit on the sherry vinegar.  When I originally made this gravy, I found that the vinegar was very pronounced, and I wanted the meaty flavor of the gravy to shine.  Using just 1 teaspoon seemed to work just fine.

Why-Is-It-So-Good Gravy
Adapted from Bon Appétit magazine, November 2019

3 pounds turkey and/or chicken wings, flats and drumettes separated

2 turkey or chicken necks (optional)
4 tablespoons canola oil, divided
2 heads of garlic, cut in half crosswise
2 large shallots, unpeeled, halved
1 (4-inch) piece ginger, scrubbed, thickly sliced
4 ounces crimini, shiitake, or white button mushrooms, torn into large pieces
2 teaspoons black peppercorns, lightly crushed
6 tablespoons all-purpose flour
4 tablespoons unsalted butter, room temperature
½ cup amontillado sherry
Handful of parsley or parsley stems
6 cups turkey stock or low-sodium chicken broth, warmed
2 teaspoons sherry vinegar or red wine vinegar
1 teaspoon Accent powder
Kosher salt, freshly ground pepper (optional)

Preheat oven to 450°F. Toss wings and necks in a large cast-iron skillet with 2 tablespoons oil until coated. Roast, tossing halfway through, until golden brown and starting to crisp, 25 to 35 minutes.

Remove wings and necks from oven and add garlic, shallots, ginger, mushrooms, peppercorns, and remaining 2 tablespoons oil to pan; toss to coat. Return to oven and roast, tossing halfway through, until wings are deeply browned and crisp and vegetables are browned, 30 to 40 minutes more.

Meanwhile, mash together flour and butter in a small bowl with your fingers or a fork until homogenous. Set beurre manié aside.

Remove skillet from oven and set on stovetop over medium-high heat. Add sherry and cook, stirring and scraping up any browned bits with a wooden spoon, until sherry is almost completely reduced, about 2 minutes.

Scrape wings, necks, and aromatics into a medium pot and add parsley and stock. Bring to a low simmer over medium-high heat. Reduce heat and simmer gently, skimming fat from surface occasionally and turning wings so both sides get a chance to be submerged, until liquid is flavorful, mahogany in color, and reduced by about one-third, 30 to 40 minutes.

Fish out wings and necks; discard. Pour mixture through a fine-mesh sieve into a large measuring glass; discard solids. Rinse out pot and pour turkey mixture back in. Bring to a simmer over medium. Whisking constantly, add reserved beurre manié and whisk until completely incorporated. Simmer, whisking often and skimming any foam from surface, until gravy is thick enough to coat a spoon, 6 to 8 minutes. Remove from heat and whisk in vinegar and MSG. Taste gravy and season with salt and pepper if desired.

Do Ahead: Gravy (without vinegar and MSG) can be made 5 days ahead. Let cool, then cover and chill. Reheat over medium until simmering, then add vinegar and MSG.

Makes 8 to 10 servings

Flavor Mosaic: Mango-Peach Habanero Wings

I'm not normally a wing person.  But I was looking for turkey wings and finding nothing.  So I bought these as backup.  But then I found the magical, mystical turkey wings.  So something had to be done.  And what do you do with wings, but slather them with delicious sauces?  And these were pretty darn good.  It would be nice if I could figure out a way to get them really crispy in the oven, but it's worth it to not have to deal with frying in oil.

Mango-Peach Habanero Wings
From Flavor Mosaic blog

24 chicken wings or drummettes with skin (approximately 3 pounds)
Salt and pepper
½ teaspoon garlic powder
½ teaspoon paprika
¾ cup mango habanero salsa
½ cup peach preserves
¼ cup chopped cilantro for garnish

Preheat oven to 400°F.

Pat wings dry with a paper towel and sprinkle with salt, pepper, garlic powder and paprika.  Place the wings on a foil covered baking sheet and cook in the preheated oven for about 45 minutes, turning once.

In a medium saucepan over low heat, stir together the mango habanero salsa and peach preserves until smooth and heated through.  Brush the mango-peach habanero glaze over each of the wings, both sides, and cook for about 8 to 10 minutes more.  Remove from the oven, brush with additional glaze, and place on a serving plate. Garnish with chopped cilantro.

Makes 6 servings

America's Test Kitchen: Best Baked Potato

I know, I know.  A recipe for a baked potato.  Seems a little ridiculous.  But I have to say, while it might be easy to make any old baked potato (hello, microwave!), it's not that easy to make an especially delicious baked potato.  With a nice salty skin.  And tender insides.  This, my friends, is that baked potato.

Best Baked Potatoes
From America's Test Kitchen as seen at The Splendid Table

Salt and pepper
4 (7- to 9-ounce) russet potatoes, unpeeled, each lightly pricked with fork in 6 places
1 tablespoon vegetable oil

Adjust oven rack to middle position and heat oven to 450°F. Dissolve 2 tablespoons salt in ½ cup water in large bowl. Place potatoes in bowl and toss so exteriors of potatoes are evenly moistened. Transfer potatoes to wire rack set in rimmed baking sheet and bake until center of largest potato registers 205°F, 45 minutes to 1 hour.

Remove potatoes from oven and brush tops and sides with oil. Return potatoes to oven and continue to bake for 10 minutes.

Remove potatoes from oven and, using paring knife, make 2 slits, forming an X, in each potato. Using clean dish towel, hold ends and squeeze slightly to push flesh up and out. Season with salt and pepper to taste. Serve immediately.

Makes 4 servings

From My Impossibly Tiny Kitchen: Stovetop Smoked Ribs

Living in an apartment, it's not easy to enjoy grilling and smoking.  It's basically impossible.  But every once in a while, I think about the stovetop smoker I've got in the cabinet, and I wonder what all I could accomplish with a little research.  So when I got a rack of ribs on sale, I decided now was the time.  Luckily, I'm not the first person to consider this alternative, and the ribs actually turned out much better (and smokier) than I thought.  This is definitely going to be a recurring item.

Stovetop Smoked Ribs
Adapted from From My Impossibly Tiny Kitchen blog

1 rack baby back ribs
1 tablespoon sea salt
2 tablespoons lightly packed brown sugar
1 teaspoon onion powder
1 teaspoon roasted garlic powder
1 tablespoon smoked paprika
2 teaspoons Chinese five spice powder
½ teaspoon black pepper
½ teaspoon cayenne pepper
3 tablespoon wood chips (i used hickory)

Combine the salt, brown sugar, onion powder, garlic powder, paprika, Chinese five spice, black pepper, and cayenne in a small bowl. Remove the membrane from the back of the ribs, then season the ribs with the rub, front and backside.

Pour wood chips in a pile in the center of the bottom of a stovetop smoker, then fit with the drip tray, lined with aluminum foil, and the rack, sprayed with cooking spray.  Slide on the cover of the smoker until only open by two inches.  Heat on medium until the first wisp of smoke escapes, then close the lid and start the timer for 45 minutes.

Five minutes before the smoking time is up, preheat the oven to 275°F.  Place the ribs in a baking dish and wrap with foil.  Bake 1½ hours, until tender.  Slather with barbecue sauce, if desired, and crisp up the top of the ribs by broiling for about 10 minutes.

Makes 2 to 4 servings

Klobasnek (Sausage Rolls)

My local doughnut shop makes what they call kolaches, but I have been reminded by some people of Czech ancestry that anything with a sausage in it is most certainly NOT a kolache.  Regardless of nomenclature, these little sausage rolls are pretty darn delicious, and they make an excellent and easy breakfast.  I decided to make some of my own, because how hard could it be?  If you have a breadmaker: not very difficult at all.

Note: I made this dough in my Zojirushi breadmaker, which I highly recommend.  It makes quick work of the mixing and rising, so these come together super quickly.

Klobasnek (Sausage Rolls)

¾ cup half-and-half
1½ tablespoons granulated sugar
1 teaspoon yeast
2¼ cups bread flour
2 tablespoons all-purpose flour, plus additional for forming
1 teaspoon sea salt
1 large egg
2 large egg yolks, divided use
2⅓ tablespoons unsalted butter, plus additional for greasing bowl
1 package Eckrich Smok-y Cheddar breakfast sausages
Everything bagel topping

Warm the half-and-half to 105°F to 115°F, and stir in the sugar until dissolved.  Sprinkle the yeast over the top; stir briefly and set aside.

Combine both flours with the salt.  Set aside.

When milk mixture starts to foam, pour it into the bowl of a stand mixer; add the flour mixture, egg, one egg yolk, and butter, and mix until just combined.  Replace the beater with the dough hook.  Knead at low speed for three to five minutes.

Turn out the dough into a bowl greased with butter. Turn the dough slightly to ensure the butter gets on all of the dough surfaces. Cover with a cloth and let rise in a warm place free of drafts until doubled, about an hour.

Preheat oven to 350°F.

Punch the dough down and divide into ten equal pieces.  On a lightly floured board,  roll out each piece into a rectangle, about 3 inches long by 2 inches wide, enough to wrap around a sausage.  Wrap each sausage with a piece of dough, pinching the ends together at the bottom.  Place rolls on a baking sheet, very slightly separated.

In a small bowl, beat remaining egg yolk until thin.  Brush the top of each roll with egg yolk, then sprinkle with bagel topping.

Bake the rolls for 15 minutes, or until the tops are browned, and the rolls are puffed up.

Makes 10 servings

Korean Bapsang: Kimchi Bokkeum Bap (Kimchi Fried Rice)

After the delicious Korean meal I made a week ago, I decided to use up my remaining kimchi on another Korean classic.  I can't even explain what this rice tastes like, and kimchi is certainly an acquired taste, but there's just something tempting about the whole thing.  And before you know it, you've tossed back a whole bowl slathered with yolk and sesame oil, and it's a beautiful thing.

Kimchi Bokkeum Bap (Kimchi Fried Rice)
From Korean Bapsang blog

3 to 4 strips of bacon, diced
¾ cup diced kimchi
¼ small onion, diced
1 small carrot, diced
3 to 4 tablespoons juice from kimchi
1 tablespoon soy sauce
1 to 2 tablespoons Korean chili pepper paste (gochujang)
2½ cups cooked short grain rice
Vegetable or canola oil for stir-frying
½ tablespoon sesame oil
Sea salt and freshly ground black pepper, to taste
1 teaspoon sesame seeds
1 green onion, chopped
2 fried eggs

Heat a lightly oiled large skillet over medium heat. Add the bacon pieces. Cook just until the bacon is slightly browned but not crisp. If you don't want all the rendered fat, remove the fat from the pan leaving about a tablespoon.

Add the kimchi, onion, carrots, juice from kimchi, soy sauce, and gochujang. Stir fry until the kimchi turns soft and deep in color, 5 to 6 minutes. Take the time to do this step so the rich flavors develop.

Add the rice along with a tablespoon of oil, if you have removed the bacon fat.

Stir constantly until everything is well incorporated and the clumped up rice is broken up, about 5 minutes. Add salt and pepper to taste. Scrape up the flavorful brown bits from the pan while stirring. Mix in the sesame oil and the sesame seeds at the end.

Top with the fried egg, and garnish with sesame seeds and chopped scallion and serve.

Makes 2 servings

Cinnamon Spice and Everything Nice: Tri-color Sweet Potato Salad

The fun thing about this time of year is all of the neat ingredients you find at the grocery store that are rolling off the farms.  I happened across some beautiful colored potatoes, so I figured it might be nice to try a cold salad with as many colors as I could get in one bowl.  The potatoes were pretty delicious, and the sweet potato made a nice foil for the regular potatoes.  The spinach helps you feel healthy, but the sweet mustard dressing is the real star.

Tri-color Sweet Potato Salad
Adapted from Cinnamon Spice and Everything Nice blog

1 pound russet potatoes
1 pound sweet potatoes

1 pound purple potatoes
4 large eggs
½ pound applewood-smoked bacon
½ cup diced red onion
1 packed cup fresh baby spinach leaves

Dressing:
¾ cup mayonnaise
1 tablespoon Dijon mustard
3 tablespoons granulated sugar
2 tablespoons apple cider vinegar
Sea salt and freshly ground black pepper

Wash the potatoes, cut them in half and place them in a big soup pot or divide them between two large saucepans. Cover with water and bring to a slow boil. Cook until fork tender 20 to 25 minutes. Drain and let cool.

Meanwhile, add the eggs to a small saucepan, bring to a slow boil for about 10 minutes. Drain and add cold water to the pan to cool them off.

Preheat the oven to 350°F. Line a large baking pan with aluminum foil and lay out the bacon in one layer. Bake until crisp, about 12 to 15 minutes. Drain on paper towels and chop.

Make stacks of the spinach leaves, roll them up and thinly slice (chiffonade).

Peel the potatoes, cut into cubes and add to a large bowl. Peel and chop the eggs - add to the bowl with the onion, spinach, and bacon.

In a small bowl whisk all dressing ingredients together until well combined. Pour about half of it into the bowl along with 1 teaspoon salt and ¼ teaspoon pepper.  Mix with a rubber spatula or wooden spoon until well combined, adding more dressing as needed. Taste and season with more salt and pepper if needed.  Refrigerate and serve chilled.

Makes 8 servings

Nestlé Toll House Treasury: Butterscotch Pineapple Upside Down Cake

Pineapple upside down cake is pretty nostalgic for me.  It's one of those cakes that my mom would make from a box mix every once in a while, and there's just something about the crunchy caramelized sugar top that really makes this delicious.  Naturally, when I found a recipe that also included butterscotch chips, I had to try it.  The chips help make what is normally a little bit of a bland cake into something really special, but I might just include them in the batter only next time.  There's something about brown sugar topping that nothing else can match.

Butterscotch Pineapple Upside Down Cake
Adapted from Nestlé Toll House Treasury

2 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon sea salt
1 (12-ounce) package Nestlé Toll House butterscotch flavored morsels, divided
¾ cup unsalted butter, softened, divided
2 (8-ounce) cans sliced pineapple, drained and reserve ¾ cup juice
7 maraschino cherries
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract

Preheat oven to 350°F.

In a small bowl, combine flour, baking powder, and salt; set aside.  In a 10-inch cast iron skillet over low heat, combine 1 cup butterscotch morsels and ¼ cup butter.  Stir until morsels are melted and mixture is smooth.  Remove from heat.  Arrange pineapple and maraschino cherries in skillet.

In a large bowl, combine sugar, remaining butter, eggs, and vanilla; beat until creamy.  Gradually add flour mixture alternately with reserved pineapple juice.  Stir in remaining 1 cup butterscotch morsels.  Pour over pineapple.  Bake for 35 to 40 minutes, or until toothpick inserted in center comes out clean.  Immediately invert cake onto serving plate.

Makes 10 to 12 servings

My Korean Kitchen: Bulgogi (Korean Grilled Beef) and Aeri's Kitchen: Ssamjang (Wrapping Sauce)

After the time I spent in Korea many years ago, I occasionally get a craving for some of the foods that I ate on a regular basis there.  And this is definitely one of those foods.  There are actually several different meat dishes that you can eat wrapped in a shiso leaf with rice and spicy sauce, but this tends to be the easiest to make in the US without a dedicated Korean table grill.  And I just happened to find a nice package of thinly sliced ribeye, so...

Bulgogi (Korean Grilled Beef)
Adapted from My Korean Kitchen blog

1¾ pounds ribeye or top sirloin (or any tender prime beef cut), thinly sliced, ⅛-inch thickness
½ onion, peeled and sliced into thin wedges
½ carrot, peeled and thinly sliced on the bias

1 tablespoon vegetable oil

1 tablespoon toasted sesame seeds

2 green onions, thinly sliced
Red lettuce leaves
Ssamjang (see below)

Marinade

6 tablespoons soy sauce
3 tablespoons packed light brown sugar, rice syrup, or honey
2 tablespoons rice wine (mirin)

1 tablespoon toasted sesame oil
1 Asian pear or Fuji apple, peeled, cored, and grated
1 tablespoon minced garlic
1 teaspoon grated ginger
⅛ teaspoon freshly ground black pepper

Combine the marinade ingredients.  Place the thinly sliced meat, onion wedges, and carrot slices in a mixing bowl and pour the marinade over all.  Mix well while gently massaging the meat with your hands.  Cover the bowl with plastic wrap (or move the marinated meat into a glass container with a lid) and marinate the meat for 1 to 2 hours in the refrigerator.

Preheat a skillet on medium high until well heated. Add the vegetable oil and tilt the pan to coat the bottom. Add the meat and vegetables and cook on medium high to high heat for 3 to 5 minutes, or until the meat and vegetables cook to your desired doneness. Toss in the sesame seeds and green onions and stir to combine.

Serve wrapped in lettuce leaves with ssamjang and steamed white rice.

Makes 4 to 6 servings

Ssamjang (Wrapping Sauce)
From Aeri's Kitchen blog

2 tablespoons soybean paste (doenjang)
1 tablespoon red pepper paste (gochujang)
1 tablespoon honey
½ tablespoon minced garlic
1 teaspoon sesame oil
½ teaspoon sesame seeds

Mix all of the sauce ingredients together. If you like to eat this often, you can make a larger portion ahead of time and then store it in the refrigerator to serve whenever you need it.

Makes ¼ cup

Allrecipes: Artichoke Rice Salad

Occasionally when I'm trolling around online on various food forums, I come across mentions of frightening dishes of days past, things that your grandmother has written on a food-splattered 3x5 notecard.  This salad was one of those things.  However, I have to say, this dish is actually pretty good.  I can especially see this going over big during the summer served next to a beautiful piece of broiled salmon.  It's refreshing and tangy in all the right ways.

Artichoke Rice Salad
From Allrecipes

1 (10.75-ounce) package chicken-flavored Rice-A-Roni

2 (6-ounce) jars quartered marinated artichoke hearts, diced
6 green onions, chopped
12 pimento-stuffed green olives, sliced

1 small green bell pepper, finely chopped

½ cup mayonnaise

1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon curry powder
Dash hot pepper sauce (such as Tabasco)


Prepare Rice-A-Roni according to package directions. Cool mixture in refrigerator.

In a mixing bowl, combine cooled cooked rice, artichokes, green onions, green olives, and bell pepper.  Prepare the dressing by whisking together the mayonnaise, Worcestershire sauce, lemon juice, curry powder, and hot pepper sauce. Pour dressing over combined rice and vegetable mix, stir well and chill.

Makes 6 to 8 servings

Bitz 'n Giggles: Chicken and Broccoli Casserole

I know I'm going to be housebound for a little while following a surgery, so I figured the best idea would be to stock up on some delicious food to help me to heal.  And what could be better than a nice, comforting casserole? (Answer: not much.)  I always a fan of chicken and cheese, and if I must have something healthy also, it might as well be broccoli.  This casserole is super easy to put together, and it makes a ton, so you can basically feed your whole family, too.

Note: The original recipe called for potato chips on top; I thought the rice and cheese was enough.

Chicken and Broccoli Casserole
Adapted from Bitz 'n Giggles blog

2 cups finely chopped broccoli florets (nuke for 4 min)
½ cup water, divided use
2 cups chopped, cooked rotisserie chicken meat
1 (5.5-ounce) bag Knorr Rice Sides – Chicken Broccoli, prepared
1 (10.75-ounce) can condensed cream of chicken and mushroom soup
1 (10.75-ounce) can condensed cream of celery soup
2 tablespoons minced onion
1 tablespoon lemon juice
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
1 cup shredded Cheddar cheese

Preheat oven to 400°F.

Place broccoli in a glass bowl with ¼ cup water.  Cover with plastic wrap, leaving one corner slightly peeled back.  Microwave on HIGH for 4 minutes.  Broccoli should be bright green and starting to tenderize.  Drain off water and set broccoli aside.

In a large bowl combine the steamed broccoli, chicken, prepared rice, soups, minced onion, lemon juice, remaining ¼ cup water, garlic powder, and pepper.  Spread the mixture into a lightly greased 9x13-inch glass baking pan.  Cover the mixture with cheese.

Bake for 25 to 30 minutes or until the potato chips are browned and the casserole is heated through.

Makes 8 servings

The Woks of Life: Máo shì hóngshāoròu (Chairman Mao's Red Braised Pork Belly)

It seems like everywhere I go, I see pork belly for sale.  But it's often the super fatty cuts, with little to no meat.  So when I happened upon a beautifully meaty slab at the Asian market, I decided it was time to try.  I figured since I got the pork belly in an Asian market, I might as well stick with the theme and try for a Chinese dish.  I did use rock sugar, and I think it's pretty hard to deal with, so I would recommend to just stick with the regular granulated.  This dish is very rich, so be prepared with something light and refreshing for dessert.

Note: I used tien tsin peppers in my version.

Máo shì hóngshāoròu (Chairman Mao's Red Braised Pork Belly)
From The Woks of Life blog

2 pounds pork belly (cut into ¾-inch pieces)
6 slices ginger, divided use
2 tablespoons vegetable oil
3 tablespoons granulated sugar (or 40 grams rock sugar, plus ½ teaspoon)
3 scallions (diced, with the white and green parts separated)
½ cup Shaoxing wine
3 tablespoons light soy sauce
1½ tablespoons dark soy sauce
1 cinnamon stick
2 star anise
4 bay leaves
1 to 2 dried chili peppers (optional)
4 cups water

The first step is to blanch the pork belly, which removes any blood or impurities from the meat. To do this, add the pork belly and 3 slices of ginger to a pot with enough cold water to submerge the pork belly. With the lid on, bring it to a boil. Once the pot boils, turn down the heat and simmer for one more minute. Drain, rinse the pork belly clean, and set aside.

With the wok set over low heat, add the oil and rock sugar (or 3 tablespoons regular sugar). Slowly melt the sugar, taking care to not let it burn. Then add in the pork belly, 3 slices ginger, and the white parts of the scallions. Turn up the heat to medium. Stir and coat the pork belly with the melted sugar.

Now, add the Shaoxing wine, light soy sauce, dark soy sauce, cinnamon, star anise, bay leaves, dried chili peppers, and water. Stir and make sure everything is submerged. There will be some caramelized sugar on your spatula, dissolve it in the water before covering the wok. Bring the mixture up to a simmer over medium low heat for 1 hour. Check the pork periodically to make sure the sauce doesn’t dry up.

Once the pork is to your liking in terms of tenderness, turn up the heat to cook off any excess sauce, stirring constantly. The sauce will reduce to a glistening coating on the pork belly. Last, add in the remaining ½ teaspoon sugar and the green parts of the scallions. Stir quickly and serve!

Makes 8 servings

Pillsbury: Mini Everything Crescent Dogs

My sister calls these pigs in a blanket, and I think they're one of my brother-in-law's favorite foods.  After having them at a family get-together, I decided I wanted to make my own batch to take for breakfast in the morning.  You don't have to add the bagel topping, but it certainly puts them over the top.

Mini Everything Crescent Dogs
Adapted from Pillsbury

1 (8-ounce) can refrigerated crescent rolls
24 cocktail-size smoked link sausages (from one 14-ounce package)
1 large egg, beaten

3 to 4 tablespoons everything bagel topping

Heat oven to 375°F.

Unroll dough; separate into 8 triangles. Cut each triangle lengthwise into 3 narrow triangles. Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on ungreased cookie sheet.  Brush each sausage roll with beaten egg, then sprinkle with everything bagel topping.

Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve warm.

Makes 24 servings

Taste of Artisan: Canelés de Bordeaux

I had canelé molds on my Amazon wish list for what seemed like forever.  I mean, they're a bit expensive, what with the copper and all.  And I couldn't really justify them for something that probably wouldn't get made often.  But I finally sprang for the splurge item, which meant I had to actually use them to alleviate the guilt.  I'm certainly glad I did.  These canelés were amazingly crunchy on the outside, tender and creamy on the inside, and delicately sweet.  Highly recommended if you want to try something a little bit out of your baking comfort zone.

Canelés de Bordeaux

From Taste of Artisan blog

2 vanilla beans
500 milliliters cold whole milk
250 grams granulated sugar
100 grams all-purpose flour
50 grams unsalted butter, melted
2 large eggs
2 large egg yolks
4 tablespoons dark rum

For the mold coating:
40 grams beeswax
60 grams unsalted butter

Pierre Hermé recommends that before you use your copper canelé molds for the first time, clean them, and then season them by coating them with butter and placing them for 20 minutes in a hot oven - 500°F or more. Remove them from the oven, clean them with a paper towel while they’re still hot, and allow them to cool before using. Never wash the molds, simply wipe with a dry cloth or a paper towel after each use.

Slit the vanilla beans lengthwise, and scrape the seeds from them with a small knife. Put the seeds, vanilla pods, and milk in a saucepan and bring them to a gentle simmer, and then turn off the heat and let sit for two minutes.

In a separate bowl, whisk sugar, eggs and egg yolks. Add melted butter and whisk more until combined.

Remove the pods from the milk. Add ¼ of the hot milk into egg mixture and mix well. Add flour and continue mixing until combined. Then slowly add the remaining milk while continuing to mix until all ingredients are mixed well. Add rum and mix. This way you will avoid lumps and will end up with the perfect consistency of the batter. (Note: This step is very important. Adding hot milk to egg mixture will temper the eggs and create custard which will ensure perfect consistency of your canelés).

Refrigerate for 24 to 48 hours. This is non-negotiable. The texture and flavor improves dramatically by the second day and third day. So, 24 hour rest is mandatory. 48 hours if you want amazing canelés. The batter may be kept in a refrigerator for up to 4 days. Each time you use the batter, stir it well and work it at least 2 minutes with a whisk.

For a smooth, shiny surface that accentuates the dark brown color of the canelés, coat the molds with a mix of beeswax and butter melted together. For this, melt the beeswax and butter together, quickly pour the mix into a mold and then back out into the original container. Turn upside down on a cooling rack with paper towel underneath to catch drippings. Once cooled down, chill in a freezer or a refrigerator until ready to bake.

Preheat oven to 550°F. Fill the molds with batter to 3/8 inch from the top. Place on a foil lined baking sheet and bake the canelés at 550°F for 10 minutes. Without opening the oven, drop the temperature to 375°F and continue baking for another 45 to 50 minutes. Every oven is different, so your baking times may need to be adjusted.

Remove canelés from the oven. Quickly remove canelés from the molds and place on a cooling rack upside down. Canelés usually slide right out of their molds, but if they don't, turn the mold upside down and knock on a hard surface, such as a cutting board.

Let cool for 2 hours at room temperature. Canelés must be eaten on the day they are baked.

Makes 16 canelés

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

Cook with Manali: Gulab Jamun (Rose Berries)

Every time I go to an Indian food buffet, I'm always scoping out the gulab jamun dish.  Even before I get my first plate of food.  If there is none, you're pretty much guaranteed that I won't be returning.  Luckily, this seems to be a standard dessert these days.  Because who doesn't like fried dough soaked in sugar syrup?  Answer: no one.  At least no one honest.

Note: The recipe below calls for 1½ teaspoons rose water in the syrup, and according to a good friend at work, this amount of flavoring is more of a Bengali thing.  If you're aiming for more of a northern Indian take, I'd probably back it down to just ½ teaspoon.

Gulab Jamun (Rose Berries)
Adapted from Cook with Manali blog

4 ounces milk solids (khoya/mawa), finely grated
¼ cup cake flour (maida)
Pinch ground cardamom
½ teaspoon baking powder
1½ tablespoons melted ghee, plus additional for forming dough
1 to 2 tablespoons warm whole milk, as needed to knead the dough
Oil, for frying

Chopped pistachios, for garnish

For the sugar syrup:
1½ cups granulated sugar

2 cups water
¼ teaspoon ground cardamom
2 teaspoons freshly squeezed lemon juice
1½ teaspoons rose water

¼ teaspoon pandanus essence (kewda/kewra) (optional)

In a large bowl, mix together grated milk solids, cake flour, ground cardamom, and baking powder. Mix until well combined.  Add melted ghee to the bowl.  Use your fingers to mix the ghee with the milk solids mixture.  Start adding warm milk, little by little, until it all comes together as a dough. Don’t knead the dough too much; just bring it all together to a smooth dough. Cover and let it rest for 20 minutes.

Meanwhile, to a wide pan, add the sugar, water, ground cardamom, and lemon juice.  Bring it to a boil, then lower the heat and let the syrup simmer for 6 minutes.  Stir in the rose water and pandanus essence (if using), remove pan from heat, and set aside. Keep the syrup warm.

Now give a quick knead to the dough.  Coat your hands with ghee, and make small balls, about 15 grams each, working with soft hands and squeezing the ball between your palms to shape it.  Form a smooth round ball with no cracks.  Repeat with the remaining dough until you have formed 14 balls.

Heat oil in wide kadai or pan on medium heat.  Heat the oil for 5 minutes on medium heat and then lower the heat to medium-low.  The oil should be 300°F.  Add the dough balls to the oil, and fry until golden-brown, approximately 7 minutes.  Keep rotating the dough balls regularly with a spoon so that they get cooked evenly.  Once they are dark brown in color, remove them from the oil and drain on paper towels for 1 minute.

Drop the fried balls in the warm sugar syrup.  Let the balls soak in the syrup for at least 30 minutes.  Garnish with pistachios and serve warm or cold. You may also decorate them with edible silver leaf (chandi ka vark).

Makes 6 to 8 servings