veggie delights

The water is out, or rather, shouldn't be used, so I've been making meals as easily as possible using as little water as possible. My original plan, before the water crisis, was to make my Monday staple - wilted spinach. A little garlic, a little oil and a dash of salt and in just a couple of minutes you've got the most delicious and simplistic spinach dish. But washing the spinach was going to be more difficult than it's worth, so I needed an alternative.

I took two roasted vegetable recipes and combined them into my own: Roasted Broccoli and Tomatoes.

1 head of broccoli
1 pint of grape tomatoes
1/2 onion
oil
salt
pepper

Heat oven to 425 degrees. Cut up broccoli into small pieces. Slice onions. Combine on sheet pan and coat in oil. Toss with salt and pepper. Cook for 15 minutes. Remove from oven. Halve the tomatoes and toss with the boccoli and onions. Add more oil and put back in the oven for 10-15 more minutes.

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I haven't tried this yet, but it looks like an interesting variation on the brown sugar carrots I ate growing up and are one of the few ways I will actually eat carrots.

Spiced Carrots
2 lb medium carrots (about 12)
2 tablespoons unsalted butter
2 tablespoons brown sugar
1/2 cup water
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon cayenne, or to taste

Quarter carrots lengthwise, then cut into 2 1/2-inch pieces.

Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté carrots, uncovered, stirring occasionally, until slightly softened, about 5 minutes. Add brown sugar, stirring until sugar is melted. Stir in water, lemon juice, salt, cinnamon, and cayenne and simmer, covered, until carrots are tender and liquid is reduced to a glaze, 8 to 10 minutes.

Found at: epicurious.com

things to do - ricotta edition

For real neopolitan ice cream - for the day that may one day come when I have an ice cream maker:

Tomato, Basil and Ricotta Gelati - http://www.epicurious.com/recipes/food/views/Tomato-Basil-and-Ricotta-Gelati-239808

From epicurious.com

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Spinach Ricotta Gnocchi 

From Chowhound: Since gnocchi are generally made with potato anyway, potato starch is a more natural way to go for the dry ingredients.

2 10oz pkgs frozen leaf spinach
1 cup ricotta
1 cup grated parmesan
1/2 cup potato starch
2 egg yolks
1/2 tsp salt
dash nutmeg
Thaw & drain/squeeze spinach, and mix with remaining ingredients to make a dough. Form into gnocchi and boil until they float. (I find I have to let the dough rest, and then boil them a little extra, or else the potato starch doesn't fully cook).

Pour melted butter on top and sprinkle parmesan and bake in gratin dish, or serve with cheese sauce.
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Ricotta Puddings with Glazed Rhubarb Gourmet

Delicate and creamy, these tender individual desserts taste equally good served warm or at room temperature. A spoonful of your favorite jam can be used in place of the glazed rhubarb.

Yield: Makes 6 dessert servings
Active Time: 15 min
Total Time: 1 hr

For puddings:
1 cup whole-milk ricotta (8 3/4 oz)
1 whole large egg plus 1 large yolk
1/4 cup sour cream
2 tablespoons sugar
2 tablespoons heavy cream
2 tablespoons mild honey
1/8 teaspoon salt
1/2 teaspoon finely grated fresh lemon zest

For glazed rhubarb:
3 1/2 tablespoons sugar
1/2 teaspoon cornstarch
1/2 lb fresh rhubarb stalks (about 2), cut diagonally into 1/4-inch-thick slices

Special equipment: a muffin pan (preferably nonstick) with 6 (1/2-cup) muffin cups
Make pudding batter:

Put oven rack in middle position and preheat oven to 325°F. Lightly oil muffin cups.

Blend together all pudding ingredients in a blender until smooth, then divide batter among muffin cups.
Prepare rhubarb:
Stir together sugar and cornstarch in a 9- to 10-inch glass or ceramic pie plate. Add rhubarb and toss to coat, then spread in one layer.

Bake puddings and rhubarb:
Bake puddings and rhubarb, side by side, carefully turning rhubarb over once halfway through cooking, until puddings are just set and edges are pale golden, 35 to 45 minutes. Remove puddings and rhubarb from oven at the same time. Set rhubarb aside and cool puddings in muffin pan on a rack 5 minutes (puddings will sink slightly).

Run a thin knife around edge of each pudding, then invert a platter over pan and invert puddings onto platter. Transfer puddings, right side up, to plates and serve topped with rhubarb and its juices.

From epicurious.com

foods for thought

Steak:

Made at home: sirloin > steak tips > skirt steak > london broil

The cooking methods can vary, but there is something inherent in the steak that brings the flavor of the cut forward no matter what.

Obviously filet mignon or prime rib - two rather expensive and hard to get right cuts - are favorites when someone/where else is doing the cooking.

Sauces:

Thick wins over thin every time. Even when it doesn't seem like the consistency should matter, it always does.

I need a better thickener for sauces that should reduce by themselves (for example, a demi-glace) but don't, because my impatience and growling stomach will win over perfection every time.

Rice:

You'd never know it, but I eat nearly twice as much rice as potatoes, but it's the potatoes that keep showing up here. I think that just means I need better rice recipes.

st. patty's day corned beef and cabbage - crockpot style

I've been looking for crockpot recipes ever since I got one in November. I haven't made too many things as of yet owing to the fact that I can only eat so much of one thing before I get sick of it. Also, most of the recipes were some combo of beef and wine and after a couple of times that gets old pretty fast. Then St. Patrick's Day showed up with no warning. I walked into the local grocery store and found piles of potatoes, cabbage and carrots and realized it was time for corned beef and cabbage! I've been making corned beef and cabbage the exact same way for over tens years now. Throw all the ingredients in a pot and boil for three or four hours. It turns out just like you think boiled corned beef and cabbage would and should. But I remembered that I'd seen a corned beef recipe for the crockpot. I have no idea if the one I used is the original one I'd found, but this was seriously the best corned beef and cabbage I've ever had.

If there's no beer, replace the first 4 ingredients with this:
4 cups water
2 tablespoons apple cider vinegar
2 tablespoons sugar
1⁄2 teaspoon fresh ground pepper

Crockpot Corned Beef and Cabbage

Prep Time: 25 minutes
Cook Time: 10 hours

Ingredients:
• 12 oz. can beer (non alcoholic is fine)
• 2 Tbsp. dijon horseradish mustard (or your favorite)
• 1/4 cup brown sugar
• 1 cup water
• 4 carrots, cut into chunks
• 3 parsnips, cut into chunks
• 1 onions, chopped
• 2-3 lb. corned beef brisket with seasoning packet
• 8 wedges cabbage (half a head)
• 4 red potatoes, cut into chunks

Preparation:
In 4-6 quart crockpot, combine carrots, parsnips, potatoes, and onions. Dump contents of corned beef package (including accumulated juices) into the crockpot. Sprinkle the meat with contents of seasoning mix. Pour beer over brisket and spread mustard on brisket. In small bowl mix brown sugar with water and pour over brisket. Cover crockpot and cook on low for 8 1/2 hours.

Add cabbage wedges to crockpot. Cover crockpot and cook on high for additional 90 minutes or until cabbage is crisp tender.

To serve, cut corned beef across grain into thin slices. Remove vegetables from slow cooker with slotted spoon and serve with corned beef. Serve cooking juices over the food, if desired. Offer additional mustard on the side. 8 servings

Adapted from the original on Busy Cooks: About.com

One warning, it's certainly greasier than the boiled version, but don't let that scare you away.

Try not to eat all of it by yourself!

on the to do list - oxtail stew

http://www.foodnetwork.com/recipes/patrick-and-gina-neely/ginas-oxtail-stew-recipe/index.html

portuguese green soup

Wow. Wowee. Wow. I had an idea in my head to make a soup with spicy sausage, white beans, and some sort of greens and rice. What I found was Portuguese Green Soup. Some of the ingredients aren't what I originally planned on, but it turned out even better than I expected. Of course I was starving, so that might have made it better, but I think it was objectively amazing.

Here's the original recipe:

2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
1 bunch collard greens, center stems cut away, leaves thinly sliced
1 pound fully cooked spicy sausage (such as linguiça, andouille, or hot links), cut into 1/2-inch-thick rounds
5 3/4 cups low-salt chicken broth
1 3/4 pounds russet potatoes, peeled, diced
1/2 teaspoon dried crushed red pepper

Heat olive oil in large pot over medium-high heat. Add onion and garlic. Sauté until onion is soft and golden , about 5 minutes. Add collard greens and sauté until wilted, about 4 minutes. Add sausage and sauté 5 minutes. Add broth and potatoes. Simmer soup uncovered until potatoes are tender, about 20 minutes. Transfer 2 cups soup (without sausage) to processor. Blend until smooth; return to pot of soup and bring to simmer. Mix in crushed red pepper. Season with salt and black pepper.
 

Courtesy of Epicurious.com

 

I made a few adjustments, mostly because I wasn't feeling either garlic-y or chicken-ish. In case I want to try to replicate this in the future, here are the exact-ish measurements I used.

 

1 half onion, diced

3/4 bunch of collard greens, chiffonade

2 links hot italian sausage, Niman Ranch, sliced

2 potatoes, diced

1 box Kitchen Essentials vegetable broth

 

I then followed the recipe as directed. The final boil took almost 35 minutes, but it was well worth the wait.

 

For just five ingredients this was incredibly tasty. Can't wait to try it tomorrow once all the flavors have had a chance to meld.

lemon butter saucy

Everything I read nowadays says to eat more fish. Omega 3 fatty acids, lower fat than red meat, yada yada yada. Also, once I stopped eating chicken I needed something else to fill that protein hole. Initially I started eating a lot of shrimp, which is yummy, but sometimes a bit of work. Also I needed to shake it up a bit. So I purchased some salmon, which I hadn't had in a while (it's pricey around here and I eat a lot of it in sushi, so sometimes I just don't think about cooking salmon). And once I bought it I didn't know what to do with it. But I'd picked up a lemon just in case. After some internet searching I found a Lime Butter Sauce recipe which seemed fine but nothing really special. Mostly I just had all the ingredients, since you could sub in lemon, and all of the reviews were positive so I figured I'd throw it together. When I thought about what the recipe would do once it was all finished I thought it would turn out to be kind of watery. Was I surprised then when the emulsification turned the melted butter back into creamy, whipped, lemon garlic flavored butter. Fab! In addition to scooping a bit of it over the fish, I added it, along with some lemon zest to plain white rice, which was the perfect complement to the salmon, which I pan-fried in butter with salt, pepper and dill. The only change I will make next time is to make the whole recipe since the rice could have used a bit more (I only made about a quarter of the recipe). And of course I have to try out the lime version, which should be spectacular over shrimp.

Lime Butter Sauce

1 large garlic clove, chopped
1/4 cup fresh lime juice
1 teaspoon salt (I used coarse sea salt)
1/2 teaspoon black pepper
1 stick (1/2 cup) unsalted butter, melted

Purée garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.

Cooks' Note:
Lime butter sauce can be made 1 day ahead and chilled, covered. Stir before using.
Yield: Makes about 3/4 cup
Active Time: 5 min
Total Time: 5 min

Courtesy: epicurious.com

fast food awesomeness at home

No, not that kind of fast food. I'm talking about the kind of home cooking that can be on the table in 20 minutes. Now I don't mind "slow food," but there are nights when I just need to Eat. Right. Now. This isn't so much a recipe as the right combo of delicious fastness. Lots of flavor and everything is ready at essentially the same time.

Ham steak
Frozen corn
Potatoes

Throw the ham on the stovetop in a little butter. Microwave the potatoes. Microwave the corn. Plate!

Lookythere, a post as quick as the meal!

new year's collard greens and black eyed peas

Southerners traditionally start each year eating black eyed peas and collard greens for good luck and riches. I don't think I've ever actually partaken in this particular tradition, even all the years I lived in the south, but this year I thought I'd give it a try. Mostly I think I was just looking for something new to eat. And boy was I happily surprised. Of course, as is always the case, adding bacon to anything can make it delicous. These collard greens and black eyed peas were no exception. And it's a recipe I came up with mostly on my own, taking a little bit here and there from a couple different recipes.

1 package of collard greens
6 pieces of bacon
half an onion, diced
2 garlic cloves, minced
1 can black eyed peas

Remove woody stem from collard greens. Cut leaves into 1 inch squares. Boil in salted water for 20-25 minutes (though I might try less time next time). Drain. Fry bacon slices as usual. Remove and drain once crispy. Fry onion and garlic in bacon fat until just about browned. Add collard greens and black eyed peas, adding a bit of the liquid from the peas to the pan. Cook about 15 minutes or until liquid is gone. Crumble bacon strips in and stir to heat them up a bit. Add salt and pepper to taste - be careful, the bacon can make it extra salty.

The only thing I would do differently the next time is to also make some cornbread.

I hope this good luck and riches thing works!

bomb-ass black forest cake

Let's start with the fact that I'm not a great baker. I'm a pretty good cook, but baking is not my thing. But that doesn't stop me from trying. I don't necessarily think that everything needs to be made from scratch. If there's a decent cake mix available I'd much rather use that than have to measure everything out.

This black forest cake started out with a gluten-free chocolate cake mix. It was a brand I hadn't used before, so I was a little hesitant, but I figured I'd go for it anyway. I made the cake mix as directed and poured it into an 8-inch square pan. I drained and added about half a jar of sour cherries, poking them into the mix so that they weren't just sitting on top. The directions said to cook it for 45 minutes, but it needed about 13 minutes more, possibly due to the addition of the cherries.

The key to this cake though was the frosting. Usually black forest cake calls for whipped cream frosting, but I was in the mood for something richer, so I used a homemade cream cheese frosting:

2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Courtesy: Allrecipes.com

That frosting absolutely made the cake. It took a lot not to lick the frosting bowl clean.

all duckered out

So I ate most of the duck, which is fairly impressive. There's still a ton of broth, but I'm going to save that for some ristotto and maybe some sort of cream soup.

The final tally:

Duck breast with duck fat fries, spinach and fried onions
Duck liver and egg salad sandwiches
Asian duck soup with rice noodles (x2)
Duck spring roll and duck sushi
Duck fried rice

I think that might be the last duck I have for awhile.