What I Cooked For Dinner

Devilish Shrimp

2010-05-16T10:25:00.000-07:00

My wife and daughter had a Girl Scout overnight camping trip yesterday, so I got to make myself some spicy food. I found a recipe for Devilish Shrimp on Rick Bayless' website. Lots of heat and very tasty. And I love the iPad in the kitchen.

Chicken, Fish and Artichoke Paella with Fava Bean Puree

2010-05-12T10:30:00.000-07:00

I made a fava bean puree for a Mother's Day appetizer, so I needed to use the leftover puree for something. I really like fava beans with artichokes, so I made a paella with sliced artichokes, chicken, and fish. A pretty simple recipe:

3 cups chicken stock

1/4 teaspoon saffron threads

2 tablespoons olive oil

1/4 inch thick slice of prosciutto, diced

2 boneless, skinless chicken breast halves, cut into chunks and sprinkled with salt

1 medium yellow onion, diced

1 red bell pepper, diced

1 tomato, diced

2 fat cloves garlic, minced

2 artichokes, trimmed, chokes removed and sliced

1 1/2 cups short grained rice such as bomba or Arborio

3/4 cup fava bean puree (or peeled and blanched favas from 2 pounds beans)

salt

1/2 pound firm white fish filets, cut into chunks

2 tablespoons chopped parsley

piquillo pepper strips for garnish

Preheat oven to 450 degrees (400 degrees if gas oven)

Pour the chicken stock in a pot and crumble in the saffron. Bring to a simmer.

Add the olive oil to a 13" paella pan. Fry the prosciutto over moderate heat until crisp. Remove to a plate but reserve the oil in the pan. Turn heat to medium high, add the chicken and cook until lightly browned on all sides. Remove the chicken to a plate. Turn the heat down to medium and add the onions and peppers to the pan. Cook until soft. Add the garlic, tomato and artichoke slices and cook another couple of minutes. Add the rice and coat well with the pan mixture. Add the stock and the fava bean puree and mix well. Taste for salt. Cook until rice is no longer soupy, but enough moisture is left to finish cooking in the oven. Mix in the reserved prosciutto, chicken, fish and the parsley then arrange the pepper strips on top. Place in the oven uncovered and cook for 15 to 20 minutes. Remove from the oven and cover with foil. Let sit covered for 5-10 minutes before serving.

Lemongrass Curry with Chicken and Potatoes

2010-05-05T09:12:00.000-07:00

This dinner started with the Asian Vegetable I bought at the Davis Farmer's Market. I'm not exactly sure what it is called, but it is kind of a cross of chinese broccoli and bok choy. I thought about stir frying it, but when I think of stir fry, I think of soy sauce, and that didn't appeal to me. Andrea Nguyen's Into the Vietnamese Kitchen has a section called Basic Boiled Vegetable where she describes a simple method of boiling asian vegetables in plenty of salted water and serving them with a saucy dish. My version of her Chicken, Lemongrass, and Potato Curry provided the sauce.

We've had this Curry before, and Tess found it too spicy. So I let her add the heat this time and she cut the amount of Madras Curry powder in half. The result was perfect for her...spicy but not too spicy. Lisa and I really enjoyed the vegetable. Tess not so much.

Montaditos with Fava Beans, Piquillo Relish, Boquerones, Sun Dried Tomatoes and Goat Cheese

2010-05-03T08:54:00.000-07:00

This dinner started with some leftover meatballs from the previous night. These were jumbo meatballs served in tomato sauce over spaghetti noodles. I didn't really feel like pasta again, so I pretended that the meatballs were the cocktail sized ones that I like to serve as a tapas course. To go with the meatballs, I blanched fava beans that I picked up at the Davis Farmers Market. I dressed them with a lemon vinaigrette and topped them with grated pecorino romano. For the Piquillo Relish, I diced some jarred piquillo peppers with chopped capers and garlic. I simply drained the anchovies and slivered the sun dried tomatoes. To serve, I toasted slices from a baguette.

This was a hit with my family. An unexpectedly tasty topping was fava beans on goat cheese. I'm going to have to explore that flavor combination further...

Fava Bean and Asparagus Risotto

2010-04-26T16:06:00.000-07:00

We had a pretty "meaty"week because of my recipe testing. And this was the second week I was able to find fava beans at the Davis Farmers Market. So I did a Fava Bean and Asparagus Risotto loosely based on a recipe in Alice Water's Chez Panisse Vegetables. And despite myself, I couldn't resist frying up my last three slices of pancetta.

Fava Bean And Asparagus Risotto

3 pounds fava beans
olive oil
salt and pepper
6 stalks asparagus
1 yellow onion
7 to 8 cups chicken stock
4 1/2 tablespoons butter
2 cups Arborio rice
1/2 cup dry white wine
1/2 cup grated parmesan cheese, plus extra for the table
pan fried pancetta slices (optional)

Shell the fava beans, then blanch them in boiling water for 30 seconds. Drain, then cool them in a bowl of ice water to stop the cooking. Peel the beans then add them to a skillet with a splash of olive oil, salt and pepper and water to cover. Bring to a boil then simmer over low heat for about 15 minutes until tender. If you have a food mill, drain them but reserve the liquid. Pass them through the food mill and add the reserved liquid. If you don't have a food mill, set the beans aside in their cooking liquid.

Thinly slice the asparagus on the diagonal. Dice the onion.

Heat the stock and keep at a slow simmer.

In a heavy-bottomed saucepan (I like All-Clad's 5-1/2 Quart Saucier), melt 3 tablespoons of the butter over medium low heat and cook the onion until soft. Add the rice and a pinch of salt and continue to cook until the rice become somewhat translucent. Add the wine and cook until it is almost absorbed by the rice. When the wine has reduced, turn the heat to low and start adding the stock by 1/2 cup ladles, pausing between ladles to let the rice absorb the stock. When the rice is mostly cooked, add the asparagus slices. After another 5 minutes or so, add the cheese, fava bean mixture and the the rest of the butter. Stir, add more stock if necessary and cook until the rice is cooked to your liking. Taste for seasoning and serve in warm bowls with the optional pancetta slices.

Hatcho Miso-Marinated Hanger Steak

2010-04-23T16:30:00.000-07:00

This was the last of my Japanese Grill test recipes and the one to which I was most looking forward. Unfortunately, it was awful. This was my first experience cooking or eating hanger steak, and I didn't really care for it. Lisa liked it less. She said it was too "cowy". My biggest problem was the marinade. The ingredients for the marinade sounded like they would taste great. But I didn't care for the cooked marinated meat at all. I'm pretty sure it was the Hatcho Miso that I found objectionable. The marinade had a chalky mouth-feel to it. Not pleasant.

I also made a grilled Onigiri with Bonito Flakes and Black Sesame Seeds. I either overcooked the rice, added too much water, or used too heavy a hand when forming the cakes. These Onigiri were unpleasantly dense. And the taste of the Bonito Flakes overwhelmed the cakes.

The grilled asian broccoli was good though...

Grilled Wagyu Rib Eye with Ponzu

2010-04-22T10:04:00.000-07:00

This is the third of my Japanese Grill meat test recipes. The recipe called for Wagyu beef, so I went grocery shopping at Corti Brothers in Sacramento. They carry an American wagyu beef from Snake River Farms. The recipe called for four 1/4 inch slices of rib eye, and I walked out of Corti with 1 1/4 pounds of meat but $25 poorer. This was not an inexpensive test.

The meat was served with a dipping sauce of ponzu, grated daikon and a wierd but tasty condiment named yuzu kosho. The meat was superb. The rib eyes seemed a bit fatty before grilling. But the fat seemed to melt into the cooked steaks. They were tender and moist but not fatty. I had heard that this was typical of wagyu beef, but I didn't believe it until now.

I accompanied the beef with a grilled asian broccoli and plain haiga rice. It was a simple, tasty, but expensive meal.

Japanese Baby Back Ribs, Soy Onigiri and Broccolini

2010-04-15T21:53:00.000-07:00

The second two recipes from Harris Salat's new cookbook (see my last post). The ribs were really good. They were perfectly cooked. The stock in which the ribs were pre-cooked was reduced and used to glaze the ribs on the grill. The stock flavored the ribs really well, but the reduced sauce wasn't quite right. I would have liked a thicker glaze. I used Haiga rice for the onigiri. Haiga rice is halfway between a brown rice and a white rice. Not as sticky as white, so wet hands are important when working with it. These soy onigiri were much better that the sesame seaweed version from the previous night.

Veal Cutlets with Ponzu Butter and Sesame/Seaweed Onigiri

2010-04-15T09:08:00.000-07:00

These are the first of 8 recipes I am testing for Harris Salat's new cookbook The Japanese Grill. He posted a request for recipe testers on his website The Japanese Food Report and I was chosen.

After receiving my recipes, I made a trek to Tokyo Fish Market in Berkeley for supplies. I've driven by this market many times but never stopped. It is a really cool place...lots of Asian groceries and the fish counter is unbelievable.

My first dishes were Veal Cutlets with Ponzu Butter and Onigiri, grilled rice cakes with seaweed powder and roasted sesame seeds. I can't remember the last time I ate veal and I don't think I've ever cooked it. But it was really good. The Ponzu Butter was a huge hit. The leftover butter will go well with chicken and fish. The onigiri were less successful. They were under-salted and I couldn't get the crunchy exterior I was hoping for. Still a good meal though.

Char Siu Pork

2010-04-05T22:37:00.000-07:00

Tess said she wanted Guinea Pig for dinner. But I wasn't in the mood. So I faked her out. I made Barbara Tropp's Unconventional Roast Pork from her The Modern Art of Chinese Cooking: Techniques and Recipes. The only difficult part of this recipe is figuring out how to hang the pork strips (guinea pigs) in the oven. Find some kind of wire that you can bend into an "S". The picture to the right is self-explannatory.

When it was cooked, we thinly sliced the meat and put it on a baguette with cucumber, pickled carrots, cilantro, and soy.

Achiote Pork Tacos with Pickled Onions, Guacamole and Three Salsas

2010-03-25T09:39:00.000-07:00

We eat these tacos standing at the kitchen island. We grab one of the little 4"corn tortillas that have been steaming in the oven and circle the island piling on the fillings. Pausing long enough to devour these tasty morsels, we do it all over again.

The recipes for the fillings are from Rick Bayless' Mexican Everyday . The Achiote Pork couldn't be simpler to make. Line a slow cooker with banana leaves if you have them; add some pork shoulder; add a sliced white onion; drizzle over the top 1/2 package achiote paste mashed in 1/2 cup lime juice and 2 teaspoons salt; add 1/2 cup water; fold over the banana leaves, cover and cook on high for 6 hours. The result is fork tender pork intensely flavored by the achiote and lime.

The other fillings included pickled onions, guacamole and three salsas: Roasted Fresh Chile, Roasted Tomatillo and Toasty Guajillo. My favorite salsa is whichever I had on my last taco...

Crispy Flattened Chicken Breasts with Polenta and Brussels Sprouts

2010-03-04T09:48:00.000-08:00

It's going to take awhile to get to last night's dinner... Thick-cut pork loin chops were on sale at the local market, so on Monday, I bought some to brine (I leave them in the brine for 3 days) and grill. But I was out of the Rich Pork Stock that I like to serve with the chops. The base for the Rich Pork Stock is Chicken Stock, so on Tuesday, I bought a whole chicken, pig's feet and some bone-in pork shoulder. I removed the chicken breasts from the chicken before cooking the stock and stuffed some sage leaves and sliced garlic under the breast skin before salting and refrigerating them. So yesterday, while cooking the Rich Pork Stock, I was thinking about what I would serve with the chicken breasts. I figured I would kill two birds (so to speak) with one stone and make some polenta, the leftovers with which I could chill, slice, roast and serve with the pork chops tonight. The idea for the Flattened Chicken Breasts came from Mark Peel's New Classic Family Dinners. Nothing too complicated here...

Heat a cast iron skillet over high heat, add some olive oil. Heat until almost smoking. Add the breasts skin side down. Turn the heat to medium-low. Place a smaller cast iron skillet on top of the breasts. Cook 12-15 minutes until the skin is very crispy. Remove the smaller cast iron skillet and turn the breasts over. Cook another 5 minutes or so uncovered. Let rest 5 minutes before serving.

I made a simple pan sauce by pouring of the fat from the skillet and deglazing the pan with some of my Chicken Stock from above.

The chicken was perfect. Moist and nicely flavored with the sage and garlic.

Alaskan Cod with Leeks, Potatoes and Thyme

2010-03-03T11:06:00.001-08:00

Another recipe from The Zuni Cafe Cookbook. The recipe called for sea bass, black bass or turbot, but I only had Costco Alaskan Cod in the freezer. The dish was really good. It was essentially oven roasted fish fillets in a very dry potato leek soup.

Pizza with Artichokes, Pancetta, Stewed Garlic and Parmesan

2010-03-02T10:57:00.000-08:00

We had Chez Panisse style Crostatas the night before last, so we had leftover pizza dough. Last night I trimmed a couple of artichokes down to their hearts and sliced them. I then blanched them for about a minute then shocked them in cold water and dried them on paper towels. I stewed up a heads worth of cloves of garlic in olive oil and peeled them. I diced up a couple of ounces of Pancetta and grated some parmesan. The pizzas were topped with a few slices of artichoke, a few cloves of garlic and dotted with the diced pancetta. The parmesan was added when the pizzas were half done. Tasty stuff.

Giant Samosas

2010-01-12T10:01:00.000-08:00

The night before last I made Samosas. I wanted to bake them rather than fry them, so I used some frozen puff pastry dough. The resulting Samosas were just okay. The dough wasn't substantial enough for the filling. Last night was pizza night, but I had enough samosa filling to make a couple of calzone sized Samosas. In contrast to the previous night's version, these were really good. The pizza dough was sturdy enough to hold up to filling. The yeasted dough and baked Samosas are not traditional, but they were good.

A note on the filling...the Samosas I've had in the past always had potatoes and peas in them. Neither Tess nor Lisa like peas, so I substituted braised Kale for the peas in half the recipe. I liked both fillings equally.

Finally, I served these with a Tamarind Mint Chutney. The sweet and sour chutney works really well with the potatoes in the Samosas.

For the Stuffing (adapted from Madhur Jaffrey's World-of-the-East Vegetarian Cooking):

4 medium sized potatoes, peeled and cut into 1/4 inch pieces
2 T plus 1 tsp vegetable oil
1 medium onion, diced
1/2 cup frozen peas
1 bunch kale, stem removed then chopped
1 T minced or grated fresh ginger
3 T minced cilantro
1-1/2 tsp salt
1 tsp ground coriander
1 tsp garam masala
1 tsp ground roasted cumin seeds
1/4 tsp cayenne pepper
2 T lemon juice

Place the potatoes in a pan with water to cover. Bring to a boil and cook 5 minutes. Drain and reserve.

Heat the 2 T of the oil and onions in a skillet over medium heat. Cook until the onions begin to brown. Meanwhile, in another large skillet, heat the remaining tsp oil over medium high heat. Add the Kale and cook until it begins to wilt. Add water to cover, bring to a simmer then cook for 10 minutes over low heat. Remove from the heat and drain the kale. In a small saucepan, add the peas and water to cover. Bring to a simmer and cook for 3 minutes. Drain the peas.

When the onions are browned, add the ginger, cilantro, salt, coriander, garam masala, cumin, and cayenne. Cook for about a minute until the spices are fragrant. Add the potatoes and lemon juice and mix well. Cook for 3 to 4 minutes until the potatoes are cooked through. Taste for salt and lemon juice. Divide the potato mixture into two batches. Mix the kale into one batch and the peas into the other. Leave both batches to cool before stuffing the Samosas.

Samosa Dough (Pizza dough from the Chez Panisse Cafe Cookbook):

Sponge
2 tsp dry yeast
3/4 cup lukewarm water
2/3 cup bread flour (80g)

Dry Ingredients
4 cups unbleached all purpose flour (526g)
1/4 cup rye flour (32g)
1 tsp salt

1/3 cup olive oil

Stir the yeast into the lukewarm water, mix in the bread flour and set aside until bubbly, about 30 minutes.

Mix together the dry ingredients. Add 1 cup of the dry ingredients and 1 cup water to the sponge. Mix well and let sit for another 30 minutes.

Add the remaining dry ingredients and the olive oil to the sponge. In an electric mixer with a dough hook, knead for 5 minutes.

Put the dough in a large bowl lightly coated with olive oil. Let rise in a warm spot for about 2 hours.

Form the dough into 6 5-ounce balls for the samosas (these are big). The remaining dough freezes well.

Baking the Samosas

Preheat an oven with a baking stone to 500 degrees for about an hour.

Roll out the dough balls into a thin rounds. Top each round with 1/6 of the samosa filling. Fold over the dough creating a half moon. Starting at the top of the half moon, begin pinching and folding the edge of the dough back onto itself creating pleats all the way around until sealed.

Use a well floured peel to slide the Samosas onto the pizza stone. Bake until well browned. Serve with Chutney.

Meat Ragu with Pappardelle

2010-01-04T16:43:00.000-08:00

Lisa, Tess, Finn and I went for a hike at Rockville Hills Park near Fairfield yesterday. Towards the end of the hike, the fog started rolling in and it began to get a bit chilly. I asked Tess what she wanted for dinner and she came up with this Ragu. I found the recipe on foodandwine.com a few years ago and it has become a semi-regular at our dinner table.

Pork Loin Chops with Potatoes in Tomatillo Sauce

2009-12-16T15:33:00.000-08:00

This was based on Rick Bayless' Tomatillo-Braised Pork Loin recipe in his Mexico One Plate at a Time cookbook. I had some end cut, pork loin chops in the freezer, and didn't have any idea what to do with them. I sent a tweet to Rick and he suggested that I braise them in a tomatillo salsa.

1 1/2 T Olive Oil

2 pounds thick-cut pork loin chops

1 pound tomatillos, husked and rinsed

1 jalapeno (for a very mild dish, more for a spicier sauce)

1 medium white onion, sliced

3 large garlic cloves, pressed through a garlic press

1/3 cup chopped fresh cilantro

salt to taste

1 1/2 pounds creamer size yukon gold potatoes, scrubbed and quartered

Preheat the broiler with a rack placed about 4" from the heat source. Place the tomatillos and chile(s) on a sheet pan lined with foil. Broil for 5 minutes until the tomatillos and chile begin to char. Turn over and broil 5 minutes more. Remove from the oven and let cool. Turn the broiler off and turn the oven to 325 degrees. Once cool, transfer the tomatillos, chile and all the the juice from the tomatillos in a blender. Blend until smooth.

Bring the potatoes to a boil and simmer in salted water for about 10 minutes or until tender.

Heat the oil in a dutch oven over medium high heat. When the oil is almost smoking, add the pork chops. Brown well on both sides and remove to a plate. Remove the pan from the heat and let the oil cool slightly. Place the pan back over medium heat, then add the onions and cook until soft. Turn the heat to medium high, add the garlic and cook another minute. Add the tomatillo mixture and cook until the mixture thickens and darkens. It will be very fragrant. Add 1 1/2 cups of water and cilantro. Add salt to taste.

Transfer the pork chops to the pan, and cover with the sauce. Cover the pan, place in the oven, and cook for about 15 minutes. After 15 minutes, add the potatoes to the pan and mix so both the chops and potatoes are covered with sauce. Return to the oven and cook 10 minutes more. Remove from the oven and check the internal temperature of the chops. They should be 140 degrees. If not return to the oven and cook another 5 minutes.

Remove the chops to a plate, cover with foil and let rest 5 minutes.

Adjust the sauce for salt, then serve the chops with sauce on top and potatoes on the side.

Garlicky Kale with Toast and Poached Eggs

2009-12-07T14:56:00.000-08:00

Ever since my wife had the Boiled Kale with Toast and Poached Egg at Zuni Cafe, it became a standard at our house. Natalie Coughlin tweeted about a Garlic Soup she made which inspired me to change my recipe a bit. This recipe is so simple I was willing and able to make it after completing the California International Marathon earlier in the day.

6 large cloves garlic, sliced
1/4 cup plus 1 T olive oil
1 onion, minced
2 bunches Kale, center ribs removed
salt and pepper to taste
4 slices crusty bread (I like a sourdough batard)
4 poached eggs
Cheese to grate over finished dish (parmesan, asiago, etc.)

Cook the garlic in the 1/4 cup olive oil over very low heat for 30 minutes or so until soft.

In a large pot, cook the onion in the 1 tablespoon olive oil until soft. Meanwhile, cut the Kale crosswise into 1/4" ribbons. When the onion is soft, add the kale and continue cooking. When the kale has wilted completely, add enough water to cover and cook over low to moderate heat for 30 minutes. Once the garlic is soft, remove from the olive oil and add to the Kale. Season with salt and pepper to taste. Reserve the olive oil.

Toast the bread and place one slice in each of four bowls. Cover with the Kale and some of the broth. Top with a poached egg. Drizzle some of the oil used to cook the garlic over the egg. Grate cheese over the top and serve.

Tuna Pasta

2009-12-06T14:48:00.000-08:00

This is a "I don't feel like going to the grocery store, in fact I don't even really feel like cooking" dish.

Mince some onion and saute it in olive oil. Add some minced garlic and red chile flakes. Chop up a can of imported tuna and add it to the pan. Throw in some white wine and let it cook down a bit. Throw in a tablespoon of butter. Cook some spaghetti noodles until almost done. Drain the pasta but reserve some of the pasta water. Add the spaghetti to the tuna. Add some of the pasta water and finish cooking. Toss with some minced parsley and serve.

Stir-fried Shrimp, Kerala Style

2009-12-05T14:26:00.000-08:00

This was based on a recipe from Jeffrey Alford and Naomi Duguid's Seductions of Rice cookbook. If I were to make it again, I might cut back on the dried coconut and add some coconut milk. It seemed to need something to make it more saucy.

Stir-fried Shrimp, Kerala Style

1-1/2 pounds peeled and deveined large shrimp
1/2 cups dried grated unsweetened coconut
1 T minced garlic
1/4 tsp dried chile flakes
1/2 tsp turmeric
1 T rice vinegar
2 T vegetable oil
1/4 tsp mustard seed
1 tsp raw long grain rice
1 tsp minced ginger
1 large minced onion
1 minced anaheim chile

Chop half the shrimp into 1/2-inch pieces. Set aside with the whole shrimp

Combine the coconut, garlic, chile flakes in a bowl. Stir to blend. Add a few tablespoons of water to make a paste. In another small bowl, mix 2 tablespoons water with the vinegar and set aside.

In a heavy pot, heat the oil over high heat until almost smoking. Add the mustard seeds and rice and stir once or twice. Lower the head to medium high and add the ginger, onions and green chile. Cook until the onions are softened, then keep warm over low heat.

Heat an oiled wok over medium heat. Add the coconut mixture and stir for a couple of minutes until the coconut begins changing color. Add the shrimp and stir to coat with the coconut mixture. Add the water and vinegar, raise the heat to medium-high and steam for 3 minutes. Uncover and add the onion mixture. Cook another minute or so until the shrimp are cooked through. Serve with steamed rice.

Fresh Dungeness Crab

2009-12-04T14:25:00.000-08:00

Okay, so I didn't cook. I did make a Caesar salad though.

Green Chile Stew

2009-12-02T09:12:00.000-08:00

Dos Coyotes is a Southwestern food cafe that opened in Davis back in 1991. One of my favorites is their Green Chile stew. My recipe is adapted from the recipe they have posted on their site.

Green Chile Stew

2 pounds Boneless Skinless Chicken Breasts
1 large Yellow Onion, diced
5 cloves Garlic, minced
2 pounds Yukon Gold Potatoes, 1/2 inch dice
28 ounce can Diced Tomatoes (preferably fire roasted)
1 pound fresh chiles, roasted, seeded and diced (I like a mix of Anaheims and Pasillas)
1 quart Chicken Stock
3 T Olive Oil

Seasoning for Chicken
1/2 cup Flour
1/2 tsp Salt
1/2 tsp Ground Black Pepper
1/2 tsp Ground Cumin

Spice Mix for Stew

2 T Mexican Oregano
1 tsp Salt
1 T Ground Cumin
1 tsp Ground Black Pepper

Cut the chicken into 1/2 inch cubes. Mix the chicken seasonings in a large zip-lock bag and add the chicken. Toss to coat the chicken pieces. Heat 2 tablespoons of the oil in a large dutch oven. Add the chicken pieces and cook until browned. Remove the chicken and set aside in a bowl. Add the remaining tablespoon of oil to the pot along with the onion. Cook, scraping the browned chicken bits from the pan, until the onion is soft. Add the garlic and spice mix and cook another minute or two. Add the potatoes, tomatoes, chiles, broth and chicken to the pot. Cook about 10 minutes or until the potatoes are soft and the chicken is cooked through.

We like to eat this topped with creme fraiche and served with steamed flour tortillas.

Winter Squash Pie with Bulgur and Feta

2009-11-21T08:58:00.000-08:00

I adapted this recipe from Martha Rose Shulman's Mediterranean Harvest. Butternut squash is roasted then added to an egg, onion, bulgur and feta mixture. The crust is made with a yeasted olive oil dough. The original recipe called for dried mint. I used marjoram and thyme instead. The pie was good but not great; it lacked a little flavor. I would add more feta next time.

Winter Squash Pie with Bulgur and Feta

Butternut Squash (about 2 pounds)
salt and pepper
2 T olive oil
3 T medium bulgur
1/4 cup warm water
1 onion, finely chopped
4 large eggs
4 oz. feta, crumbled
1 tsp dried thyme
1 tsp dried marjoram
1/2 recipe Yeasted Olive Oil Pastry

Heat the oven to 375 degrees. Use a small knife and pierce the whole squash in several places. Place in the oven for 30 minutes to soften and make it easier to peel. Remove from the oven, let cool for about 10 minutes, then peel and cut into 1/2" chunks. Place the squash in a baking dish, then toss with 1 T olive oil and salt and pepper to taste. Cover the dish with foil and return to the oven to roast for 1 hour. Stir once or twice during roasting. When done, set the squash aside to cool but leave the oven on.

Meanwhile, soften the bulgur in the warm water for about 15 minutes. Stir and set aside.

Heat the remaining 1 T olive oil in a skillet over medium heat. Saute the onion until translucent, about 5 minutes. Set aside.

Beat the eggs in a large bowl and crumble in the feta. Add the bulgur, onion, squash, marjoram, thyme and salt and pepper to taste.

Roll out the pastry dough into a 14-inch round. Fit the dough into a well oiled 10-inch tart pan and pinch a lip around the edge. Scrape the filling into the pie shell and bake for 30 to 40 minutes until firm and beginning to brown. Serve hot, warm or at room temperature.

Yeasted Olive Oil Pastry (Makes two 14" pie crusts)

2 tsp active dry yeast
1/2 cup warm water
1/2 tsp sugar
1 large egg, at room temperature, beaten
1/4 cup extra virgin olive oil
2 cups all-purpose flour
3/4 tsp salt

Dissolve the yeast and sugar in the warm water and leave for about 5 minutes. Add the egg and olive oil and beat. Mix the flour and salt together then add to the wet ingredients. Work the dough until it comes together in a mass. Turn out onto a floured board and knead until the dough is smooth. This won't take long. Place in an oiled bowl, cover with plastic, and let rise for an hour.

Turn the dough out onto a floured board and knead for a minute or so. Divide the dough in half and shape each half into a ball. Cover with plastic wrap and let rest for 5 minutes. Roll out as directed in the recipe.

Achiote Fish and Rice with Black Beans and Plantains

2009-11-20T17:40:00.000-08:00

Rick Bayless gets credit for this regular on our dinner list. Mahi Mahi filets are marinated in achiote paste and lime juice; then broiled. The rice is a pilaf with onions, garlic, black beans and fried plantain. The steamed green beans were tossed with the last peppers from the garden (roasted). Both Tess and Lisa say this reminds them of Hawaii. That's because whenever we go someplace tropical for vacation, I take achiote paste in case we find some nice fish to cook.

Pizza

2009-11-16T10:14:00.000-08:00

After a 20 mile run today, I wanted something that didn't require too much effort. I used a pizza dough recipe I adapted from the Chez Panisse Cafe Cookbook. The toppings were what we had in the refrigerator - Piquillo Peppers, Sun-Dried Tomatoes, Whole Milk Mozzarella, and Laura Chenel Goat Cheese. I also broke up a couple of heads of garlic, and simmered the cloves in some olive oil for about an hour.

Julia's Beef Stew

2009-11-14T09:26:00.000-08:00

This recipe was adapted fram a Julia Child essay in Food and Wine magazine. Although the beef marinates overnight, the dish is easy to put together.

3 pounds beef chuck, well trimmed of fat and sinew
2 onions, chopped
9 cloves garlic, smashed
3 sprigs fresh thyme
9 bay leaves
2 carrots, peeled and chopped
1 14 oz. can diced tomatoes with their juice
1 T+ olive oil
1 bottle red wine
2 cups chicken stock

Cut the beef into 2-inch chunks. Add the beef, onions, garlic, thyme, bay leaves, carrots, tomatoes and wine to a large enamel-lined cast iron casserole. Let marinate overnight in the refrigerator.

The next day, preheat the oven to 325 degrees. Remove the beef chunks from the marinade and dry thoroughly on paper towels. Heat the olive oil in a skillet over medium-high heat. Brown the beef in batches. Add back to the marinade. If the crispy bits in the pan look like they are in danger of burning, add some chicken stock to the skillet to deglaze the pan. Add the deglazed pan juices to the marinade, wipe out the skillet, add a bit more olive oil and continue browning the meat. Do a final deglaze of the pan, then add these pan juices to the marinade along with the remaining chicken stock.

Bring the beef and marinade to a simmer on the stove. Place in the oven uncovered and cook for three hours.

When the meat is cooked, remove it from the casserole. Strain the cooking juices, wipe out the pan, then return the meat and strained cooking juices to the pan. Rewarm if necessary.

We like this served with buttermilk mashed potatoes.

Gulf Prawns with Spicy Tamarind Sauce

2009-11-12T21:21:00.001-08:00

This is one of our staples. The recipe is in Andrea Nguyen's Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors. I process tamarind pulp into liquid then freeze it in ice cube trays. Two cubes equal 1/4 cup. This was Tess' idea after I told her that Gulf Coast Prawns were on sale at Nugget, our local grocery store.

Pork Tenderloin Stuffed with Kale, Prosciutto and Peppers

2009-11-10T19:54:00.001-08:00

This is a Bruce Aidell recipe from his Bruce Aidells's Complete Book of Pork: A Guide to Buying, Storing, and Cooking the World's Favorite Meat cookbook. I use a Lodge Logic Pro 20-by-10-7/16-Inch Cast-Iron Grill/Griddle to sear the meat, then I transfer it to the oven to finish cooking. Don't forget the Romesco Sauce.

Coq au Zin

2009-11-09T16:06:00.000-08:00

Okay, I used a Malbec instead of a Zinfandel. This is a recipe from Epicurious that I really enjoy. Fairly simple to put together although it does spend an hour in the oven. Served it with Creme Fraiche Mashed Potatoes and Steamed Asparagus.

Pappardelle with Cripy Prosciutto and Preserved Lemon Butter Sauce

2009-11-08T08:38:00.000-08:00

My Mother, Sister and I all have November birthdays, so we pick a restaurant and do a single birthday dinner every year. This year we decided to go to Ella in Sacramento. Tess and I downloaded their menu to see what looked good and we found Pappardelle with Crispy Prosciutto and Preserved Lemon Butter Sauce. It sounded so good that I came up with my own version.

3 slices prosciutto
4 large shallots
1/4 cup white wine
3/4 cup chicken stock
1/2 stick cold diced butter
1/2 of a preserved lemon, diced
chives for garnish

Fresh Pasta
2 2/3 cups unbleached flour
4 eggs
1 1/3 tsp salt

Prepare the fresh pasta, roll out and cut into 3/4" wide noodles.

Cut the prosciutto into 1/4" slices. Fry in a saute pan until crisp. Transfer to a bowl with a slotted spoon. Fry shallots in the rendered prosciutto fat until lightly browned. Add the wine and deglaze the pan, scraping up any brown bits. Add the chicken stock and bring to a boil. Reduce the sauce until slightly thickened. Whisk in the butter a little bit at a time. Once the butter is incorporated, add the preserved lemon. Keep sauce warm while you prepare the pasta.

Cook the pasta in plenty of salted boiling water. Cook the pasta until it is almost done. Drain and add to the pan with the sauce. Raise the heat and finish cooking the pasta in the sauce. Toss with the crispy prosciutto and serve in bowls. Garnish with 1 1/2 inch lengths of chives.

This turned out to be very good. I'm curious to see how the Ella version compares.

Zuni Hamburgers

2008-06-01T09:47:00.000-07:00

Zuni Hamburgers yet again. And the summer grilling season has yet to begin.

Spinach and Goat Cheese Frittata

2008-05-31T09:45:00.000-07:00

Another recipe from Deborah Madison's Vegetarian Suppers. I love the combination of goat cheese and eggs.

Chicken Picatta and French Onion Soup

2008-05-30T09:43:00.000-07:00

I don't remember much about this meal...

Spaghetti and Meatballs

2008-05-26T09:42:00.000-07:00

Second time this month...

Spinach Quesadillas

2008-05-25T09:37:00.000-07:00

When I don't feel very much like cooking, I sometimes throw together Spinach Quesadillas. There is a recipe in Deborah Madison's Vegetarian Suppers.

Zuni Hamburgers

2008-05-24T09:36:00.000-07:00

Chuck roast was on sale at Nugget this week...

Chicken Stir Fried with Oyster Mushrooms and Snow Peas

2008-05-21T09:31:00.000-07:00

This is a simple but tasty recipe from a very good Vietnamese Cookbook, Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors.

Shrimp Cocktail

2008-05-20T09:30:00.000-07:00

A repeat of the Mustard's shrimp cocktail recipe.

Portobello, Spinach and Mozzarella Panini

2008-05-19T09:26:00.000-07:00

I made my version of a Deborah Madison recipe from Vegetarian Suppers I use a ciabatta and cook the sandwiches on a panini press.

Bibimbap with Bul Gogi

2008-05-17T11:28:00.000-07:00

Another repeat.

Chez Panisse

2008-05-16T11:26:00.000-07:00

I didn't cook last night because we went upstairs at Chez Panisse. They wouldn't make me a calzone or crostta though...

Achiote Chicken Breast

2008-05-15T11:25:00.000-07:00

I used some of the leftover achiote marinade and grilled some chicken breasts with it.

Achiote Mahi Mahi with Gulf Coast Rice

2008-05-14T16:31:00.000-07:00

Mahi Mahi was on sale again. See February 28, 2008

Truck Stop Deluxe

2008-05-12T11:19:00.001-07:00

A repeat of Truck Stop Deluxe for Mothers Day.

Brown Rice Casserole

2008-05-10T11:13:00.000-07:00

This is a dish that Lisa and I used to have all the time. It is a recipe from Deborah Madison's The Greens Cookbook. In our version, brown rice is combined with tofu, zucchini, carrots, celery, mushrooms, and muenster cheese and baked in the oven. The highlight for me is the melted bits of cheese. It makes good leftovers too.

Fish Tacos

2008-05-08T11:11:00.000-07:00

Nugget had Mahi Mahi on sale and I had a bunch of leftover corn tortillas. So I grilled the fish and made fish tacos with shredded cabbage, salsa and white sauce (mayo thinned with water).

Slow Roasted Achiote Pork in Banana Leaves

2008-05-06T11:09:00.000-07:00

Another recipe from Mexico One Plate At A Time. I cooked the pork in the oven rather than on the grill. This was very good also. I froze the leftovers and reheated them the next week.

Chicken and Black Bean Tostadas

2008-05-05T10:59:00.000-07:00

I made these as an appetizer for one of our post Thanksgiving meals in Mammoth. I found the recipe in Rick Bayless' Mexico One Plate At A Time. Lisa gets tiny 3"-4" corn tortillas in Woodland and I deep fry them. Then they are topped with mashed black beans, shredded cooked chicken, and sliced romaine that has been dressed with a tangy dressing. These are really good.

Spaghetti and Meatballs

2008-05-04T10:58:00.000-07:00

I made a green salad with baked goat cheese to go along with one of our staples.

Fava Bean, Asparagus and Sugar Snap Risotto

2008-05-03T10:54:00.000-07:00

It is getting towards the end of fava bean season, so I did a risotto. Tess and Lisa don't like peas, but they will eat sugar snaps...go figure.

Slow Cooker Chicken with Tomatillos and Potatoes

2008-05-01T10:38:00.000-07:00

This recipe from Rick Bayliss' Mexican Everyday sounded good. But it wasn't. I don't need to make this one again.

Frittata with Sauteed Artichokes

2008-04-30T10:35:00.000-07:00

This was a simple recipe from Deborah Madison's Vegetarian Suppers .

Catalan Paella

2008-04-28T10:19:00.000-07:00

I don't make paella very often because neither Lisa nor Tess is particularly fond of it. I love it though so they have to eat it occasionally. This is a recipe from Penelope Casas' very good book Paella!: Spectacular Rice Dishes From Spain. The paella incorporates chicken, shrimp, mushrooms and a typical Catalan picada of nuts, garlic and parsley.

Pressure Cooker Chili

2008-04-24T10:18:00.000-07:00

A repeat of the Alton Brown recipe.

Teriyaki Chicken

2008-04-21T10:17:00.000-07:00

A repeat of another staple of ours.

Mini Burgers and Asparagus Omelet

2008-04-21T10:15:00.000-07:00

I had a little hamburger meat left over so I made little mini-burgers. I supplemented with an asparagus omelet.

Zuni Cafe Hamburgers

2008-04-20T10:04:00.000-07:00

When we went to Zuni Cafe last month, Lisa ordered a hamburger. It came on focaccia bread with arugula, pickled onions and aioli. The secret to the burger is to salt strips of chuck and leave them in the fridge for 24 hours prior to grinding. I made the focaccia from Cooks Illustrated's The New Best Recipe cookbook. The "recipe" for the Zuni Burger is in The Zuni Cafe Cookbook
.

Brined Pork Chops

2008-04-18T10:02:00.000-07:00

Another repeat.

Pasta with Ligurian Artichoke Sauce

2008-04-16T09:57:00.000-07:00

Artichokes were on sale, so I did this pasta from Martha Rose Shulman's Mediterranean Harvest: Vegetarian Recipes from the World's Healthiest Cuisine. Artichokes are thinly sliced and cooked in olive oil with garlic and onion. This was very simple, but very good.

Achiote Chicken

2008-04-14T11:04:00.000-07:00

I used the Achiote Marinade from Rick Bayless' Mexican Everyday on some boneless, skinless chicken breasts. Served with rice and black beans it made a quick and simple meal with leftovers.

Macaroni and Cheese

2008-04-12T10:58:00.000-07:00

Hard to believe that we haven't had Mac & Cheese yet this year. This is a terrific recipe by Grace Parisi. I like it even better reheated.

Macaroni and Cheese with Buttery Crumbs

Posole Verde

2008-04-11T10:56:00.000-07:00

The repeats are repeating. We last had this in February.

Flank Steak Fajitas

2008-04-09T10:54:00.000-07:00

Flank steak was on sale again...and I'll get two meals out of this.

Smoked Turkey Hash

2008-04-08T10:48:00.000-07:00

I also smoked a turkey breast when I smoked the tri-tip last week. I used it instead of corned beef in the recipe in Cooks Illustrated's The New Best Recipe: All-New Edition.

Bibimbap - Again

2008-04-07T19:37:00.000-07:00

Pablo's Coctel de Camarones - Shrimp Cocktails

2008-04-06T14:18:00.000-07:00

This is a shrimp cocktail recipe from Cindy Pawlcyn's excellent Big Small Plates. The cocktail sauce is spiked with fresh ginger, fresh horeseradish, and jalapeno chile. This is a great recipe to use when jumbo Camarones are on sale.

Tuna with Celery, Capers and Olives

2008-04-05T14:03:00.000-07:00

This is a Sicilian dish from Paula Wolfert's The Slow Mediterranean Kitchen: Recipes for the Passionate Cook. The tuna is dusted with seasoned flour and seared. The celery is then cooked with the garlic. The tuna is added back to the pan with the capers, olives and some vinegar and then just barely cooked. The dish is served at room temperature. This was very simple and very good.

Brined Pork Chops with Grilled Radicchio and Sweet Potatoes

2008-04-04T11:24:00.000-07:00

Another Zuni Cafe menu...I had this when we went to lunch at Zuni Cafe last week. I brined some thick-cut pork loin chops for 3 days. Then grilled them and served with a reduced pork stock. I also grilled some quartered radicchio and wedges of sweet potato. I made a balsamic glaze that I poured over the radicchio. All of the recipes are the in the The Zuni Cafe Cookbook.

Broccoli and Feta Pasta

2008-04-02T10:59:00.000-07:00

This is one of Tess' favorites. It is simple to make and is good both warm and cold. We like to use a large shell pasta and Valbresso French Feta.

2 cloves garlic, minced or pressed
1/2 tsp salt
1/3 cup olive oil
1/2 tsp red hot pepper flakes
1/4 cup capers, rinsed
1 head broccoli
1 lb large pasta shells
1/4 cup sun-dried tomatoes, slivered
1/4 cup pitted Kalamata olives, sliced

Mash the garlic with the salt until smooth, then put it in a large bowl with the oil, pepper flakes, capers, tomatoes, and olives. Trim the flowerets off the broccoli then peel and slice the stems. Bring a large pot of water to a boil. Add some salt, then add the broccoli and cook for about 4 minutes. Drain the broccoli and add to the bowl. Cook the pasta until al dente if you are serving the pasta warm. Cook it well if you are serving cold. Toss the pasta with the other ingredients and serve.

Spicy Meatballs in Tomato Sauce

2008-03-31T14:17:00.000-07:00

This is a riff on the meal Tess ordered at Zuni Cafe last week. I served the meatballs on grits instead of polenta and added some sauteed sweet peppers with a reduced balsamic glaze. The meatball recipe came from Joanne Weir's From Tapas to Meze.

Smoked Salmon and Jicama Sushi

2008-03-04T16:47:00.000-08:00

Continuing the sushi theme... I found a Ming Tsai recipe for smoked and and jicama sushi rolls that was very good.

Sushi Futo-maki

2008-03-03T16:33:00.000-08:00

My sister gave me Hiroko Shimbo's cookbook The Sushi Experience. I love sushi but rarely make it. Futo-maki is a thick roll with shrimp, shiitakes, asparagus and eggs. This was pretty good.

Achiote Mahi Mahi with Gulf Coast Rice

2008-02-28T11:22:00.000-08:00

This was the recipe that introduced me to Achiote paste. The recipe is in Rick Bayless' Mexican Everyday (Recipes Featured on Season 4 of the PBS-TV series "Mexico One Plate at a Time"). The Gulf Coast Rice is another recipe in the same book. It is a rice pilaf that I make with black beans and fried plantains. If mahi mahi is on sale, chances are this is what we're having for dinner.

Fried Chicken

2008-02-26T16:26:00.000-08:00

This is chicken fried like my mother and her mother fried chicken. I like to use thighs, as did James Beard. Here is the recipe my daughter wrote for a school project:

Fried Chicken

Ingredients
6 skin on chicken thighs
1 cup all purpose flour
Peanut oil (for frying)
1 tablespoon salt
1 teaspoon pepper

Directions

In a one-gallon Ziploc, mix the flour, pepper, and salt. Add the chicken, seal the bag, and coat the chicken in the mixture by tossing it around in the bag. Meanwhile, in a large cast iron skillet, heat the oil to 350 degrees. When the oil is hot, add the flour-coated chicken to the skillet skin side down. Fry, checking often, until skin is golden brown. Turn chicken over and cook for 20 minutes total. Remove chicken from skillet and drain extra oil on a plate lined with paper towels.

Serve warm or at room temperature.

This is a favorite family recipe that is my grandmother’s recipe handed down to my dad, who uses the same skillet my grandmother used to use.

Clam Chowder

2008-02-24T16:25:00.000-08:00

See the entry for January 26, 2008.

Posole Verde

2008-02-22T16:20:00.000-08:00

This is my version of a Cooks Illustrated posole recipe in The New Best Recipe. I use chicken thighs instead of pork.

Snails

2008-02-20T11:56:00.000-08:00

Tess has been wanting to try escargot for the longest time. So I went to Corti Brothers and bought shells and canned snails. I stuffed the shells with the snails and added a parsley and shallot butter before I baked them. Tess liked them. The best part is she took leftovers for her lunch the next day...I also made an asparagus rissotto for dinner just in case.

Grilled Beef Paninis with Arugula and Horseradish Sauce

2008-02-19T11:42:00.000-08:00

I sliced up the leftover beef from the previous night's dinner and made paninis with arugula and a homemade horseradish sauce.

Truck Stop Deluxe

2008-02-17T10:56:00.000-08:00

Truck Stop Deluxe is a steak and potato dish from Mustards Grill in Napa. New York Steaks are salted for 24 hours then marinated in a chipotle marinade for another 4 hours before grilling. The steaks are then served with a red wine butter sauce. I made buttermilk mashed potatoes to go with them.

Goat Cheese Calzone

2008-02-15T11:12:00.000-08:00

If it's Valentine's Day, it must be Calzone. This is Chez Panisse's calzone recipe that I have been making for almost 30 years. The filling is a mix of goat cheese, whole milk mozzarella, parsley, thyme, chives and prosciutto. I bake it on a stone and sprinkle the cooked calzone's with some parmesan cheese. We also had a shaved fennel with arugula salad.

Halibut Sweet Potato Chowder

2008-02-14T11:03:00.000-08:00

I pulled some of the halibut out of the freezer that Murre Traverso gave me. This is a sunset magazine recipe that is quick, simple but really good.

Bibimbap

2008-02-13T11:01:00.000-08:00

Another repeat dinner...

Teriyaki Chicken

2008-02-11T10:51:00.000-08:00

This is a Cook's Illustrated recipe for Stovetop Teriyaki Chicken using boned, skin-on chicken thighs http://www.cooksillustrated.com/recipe.asp?recipeids=2308. The chicken is essentially fried in a skillet with a weighted pot on top. Once the chicken is cooked, the teriyaki sauce is warmed up and poured over the cooked chicken. The skin stays wonderfully crunchy.

Spaghetti and Meatballs

2008-02-09T10:49:00.000-08:00

The first repeat dinner of 2008.

Sweet Potato Curry with Tofu

2008-02-08T10:42:00.000-08:00

This is a simple dish from Deborah Madison's Vegetarian Suppers. Steamed sweet potatoes are simmered in a curried coconut milk sauce. Cubed tofu is browned in a skillet with a little roasted peanut oil then added to the sauce with the sweet potatoes. The dish is served over rice with fried shallots...don't omit the fried shallots.

Smoked Turkey Hash

2008-02-06T10:37:00.000-08:00

I love smoked turkey hash almost as much as corned beef hash...I use a recipe from Cook's Illustrated's The New Best Recipe. The turkey is combined with sauteed onions and garlic and thyme and cooked in a skillet until browned. We serve it with poached eggs.

Smoked Tri Tip Sandwiches

2008-02-04T10:24:00.000-08:00

I pulled out the smoker yesterday and smoked a tri-tip roast and a whole turkey breast. The idea for the tri-tip came from Cindy Pawlcyn's Mustard's Grill Cookbook. I coated the tri-tip with a rub of garlic, sugar, chile powder, salt a pepper and let it marinate overnight. I simply salted and peppered the turkey breast. I smoked both the tri-tip and the turkey for about 2 hours. I thinly sliced the tri-tip and served it on rosemary focaccia with homemade fresh horseradish cream and arugula. The smoked turkey was saved for later in the week.

Cauliflower and Potatoes with Fenugreek

2008-02-03T17:48:00.000-08:00

Another recipe out of Madhur Jaffrey's World-of-the-East Vegetarian. We have been making this for years as a staple of our "Indian dinner" --this recipe with dal, white rice and another recipe of chickpeas and tomatoes. We served this with dal and white rice.

Singapore Noodles

2008-02-02T10:17:00.000-08:00

This was a tasty dish from Mai Pham's The Best of Vietnamese & Thai Cooking. Her Lemongrass Restaurant in Sacramento is one of my favorites. Singapore Noodles are rice noodles with a curry sauce accompanied by a stir fry of prawns, garlic, ginger, onion, bok choy, bean sprouts and green onions. Very good...

Saag Paneer

2008-02-01T17:39:00.000-08:00

When we were in India many moons ago, I loved Saag Paneer, Spinach with fresh made cheese. I thought Tess would enjoy making and eating fresh made cheese. I used the recipe out of Madhur Jaffrey's World-or-the East Vegetarian Cooking. I really liked it...Lisa and Tess, not so much.

Dos Coyotes

2008-01-31T17:38:00.000-08:00

Lisa cooked...we had take-out Dos Coyotes.

Meat Loaf

2008-01-29T17:34:00.000-08:00

Lisa loves meat loaf, but I have never made one that I really cared for. This was from Cooks Illustrated's Best Recipes. I didn't much like this one either. And I even ground the meat myself...

http://www.cooksillustrated.com/recipe.asp?recipeids=3227

Zuni Cafe Roast Chicken and Bread Salad

2008-01-27T17:26:00.000-08:00

The best roast chicken ever...or maybe it's the bread salad. This is the way I roast chicken ever since I got Judy Rodgers' Zuni Cafe Cookbook. The chicken needs to be a small fryer (we use a Rocky Junior). Then it needs to be salted with Kosher salt and left overnight in the fridge. Then it needs to be roasted at pretty high heat.

But the most important part of the dish is the bread salad. A good chewy non-sourdough is toasted, then tossed in a tart/salty dressing with pine nuts and green onions. The salad is finished by tossing the bread mixture with arugula and served with the chicken.

Clam Chowder

2008-01-26T17:20:00.000-08:00

Another staple in our arsenal...this is from a Cooks Illustrated recipe for Quick Pantry Clam Chowder where you use canned clams and clam juice instead of fresh clams. We like chopped clams instead of the minced clams because we like the occasional big bite of clam. This is a really easy recipe.

http://www.cooksillustrated.com/recipe.asp?recipeids=946

Pressure Cooker Chili

2008-01-24T17:17:00.000-08:00

Cross rib roast on sale...see the January 5, 2008 blog post.

Bistro 33

2008-01-23T17:14:00.000-08:00

We had an awful dinner at Bistro 33 in Davis. The service was poor. The food was poor. But Lisa had a gift certificate...

Lemongrass Beef on Cool Noodles

2008-01-22T16:46:00.000-08:00

This is a recipe from Mai Pham's Pleasures of the Vietnamese Table. Rice Noodles are tossed with lettuce, bean sprouts, cucumber, mint and basil. They are topped stir fried sirloin beef strips that have been marinaded with lemongrass, oyster sauce, fish sauce and garlic. The salad is then garnished with Scallion Oil, Roasted Peanuts and Vietnamese Dipping Sauce (recipes in the book)

Achiote-Marinated Chicken Breasts

2008-01-20T16:26:00.000-08:00

Another recipe out of the Mustards cookbook. I only discovered achiote paste when reading Rick Bayless' Mexican Everyday. A canned paste found in Mexican Food markets, achiote paste is made from ground annatto seeds, garlic, an acid and spices. The achiote marinade in the Mustards recipe includes orange juice, rice vinegar and cumin and minced herbs.

The recipe recommends Erasto's Chile and Orange Black Beans also in the Mustards cookbook. These are black beans embellished with onion, garlic, chile, red bell pepper, cumin and the grated zest of orange and lime. I make it in the pressure cooker.

Potato Soup

2008-01-19T16:24:00.000-08:00

A little bit of leftover mashed potatoes from last night, some chives, and some chicken stock. A nice easy light dinner.

Mongolian Pork

2008-01-18T16:12:00.000-08:00

This is one of our semi-regular dinners. The recipe is from Cindy Pawlcyn's Mustards Napa Valley Cookbook. Whenever center cut pork loin chops go on sale, I think of this dish. These are grilled pork chops that have been marinated in a Hoisin Sauce based marinade. They are best when marinated overnight. The recipe calls for bone-in center-cut double chops but these are never on sale so I go for the boneless version.

The recipe suggests serving with Braised Red Cabbage (recipe in the book), and Mashed Potatoes. I always make mashed potatoes, but I make Buttermilk Mashed Potatoes at the suggestion of Judy Rodgers from the Zuni Cafe. She writes that she normally doesn't use leftover mashed potatoes. But she likes to make a simple potato soup out of leftover mashed potatoes made with buttermilk. I do too.