cooking with polly

Blackened Portabella Burger with Sweet Potato Fries

2009-11-19T21:07:00.000-08:00

Here's a delicious vegetarian alternative to a burger, a portabella burger with an extra kick from the blackening seasoning and the coolness from the yogurt sauce. Yummy!

Blackening seasoning:

2 T garlic powder

1.5 T ground black pepper

1.5 T ground white pepper

2 T cayenne

1 T dried oregano

1 T dried thyme

1 T sesame seeds

2 T salt

Mix all spices well and store in a cool dark place.

Yields 12 Tablespoons of spice blend.

Portabella mushrooms for 6 burgers:

8 T fresh orange juice

4 T balsamic vinegar

2 T dijon mustard

8 T olive oil

6 T blackening seasoning

6 each large portabella mushrooms, de-stemmed and cleaned

6 each buns of choice

Whisk together the first 5 ingredients and pour over the mushrooms in a shallow pan and allow to sit for 15 minutes, turning it a few times to allow the mushroom to absorb as much of the liquid as possible.

While the mushroom is marinating, prepare the Cucumber Cilantro Yogurt Sauce:

1 cup english cucumbers, shredded and squeezed of excess water

1/4 cup red onions, thinly sliced

8 ounces plain yogurt

2 teaspoon fresh lime juice

2 T chopped cilantro

pinch salt

pinch ground black pepper

1 t brown sugar

Mix all ingredients together.

Grill the mushrooms (about 6 minutes) or roast in the oven (about 15 minutes in a 350F degree oven) and assemble your burger with toasted buns, a dollop of yogurt sauce and slices of tomato and lettuce leaves.

Simply Corn Soup

2009-08-02T17:40:00.000-07:00

It's summer time in San Francisco and that means it's really chilly all the time, especially on the west side of time. Although it's cold soup time in most of the country with very hot weather, that's the furthest thing from my mind. It's scarf and jacket weather so here is a simple corn soup I made recently.

Summer is corn season so it's the perfect time to make a soup that is all corn and nothing but corn. There is a natural sweetness that may be a little overboard sometimes, so I contrast with some spice and acid. The fresher it is, the sweeter it will be; as it ages, the sugar turns into starch and the flavor dies. Try to buy it the same day or two of using it and during the peak of season, they are much cheaper.

Corn is a source of folate, dietary fiber, vitamin B1 & C, phosphorous and manganese; in other words, very good for you and so many ways to cook it. Don't forget, you can eat these raw as well. Just cut the corn kernels off and toss them into a salad, if you've never had them raw, you'll be very surprised at the taste. It tastes like corn with an extra crispiness, less sweet and slightly grassy - delicious!

So many ways to cook it:

Boiled or steam: simply cook shucked ears of corn in salted boiling water for about 5 minutes. I've added a pat or two of butter to the cooking water which made the corn taste just a little bit better.

Grill with the husk or not: To grill with the husk, soak the untrimmed ears of corn in water for about 15 minutes completely submerged in water. Place soaked corn over hot coal and cook covered turning to avoid burning on one side and cook for about 20 to 30 minutes. If the corn is very fresh, shuck the corn, toss lightly with olive oil and season with salt and pepper and grill directly over hot coals. They will lightly pop, which a is good sign to turn the ears. Cooking time is much shorter without the husks, about 5 minutes to cook.

Or simply make a soup. To extract as much corn flavor as I can, I cut the corn kernels off the ear and used the ears to make a corn broth.

Corn Broth

5 ears of corn with kernels removed

6 cups of water (enough to cover the ears)

1 onion large diced

3 cloves of crushed garlic

1 bay leaves

Place all ingredients into a pot and bring to a boil and then simmer for 30 minutes.

Strain.

Simply Corn Soup

Olive oil

1 each (about 1 cup) yellow or white onion, medium diced

6 cloves crushed garlic

4 cups corn kernels from 5 ears

6 cups of corn broth

salt and pepper

Heat olive oil in a heated pot and cook onions and garlic until translucent.

Season with salt and pepper

Add corn kernels, season with salt and pepper and give it a stir.

Add corn broth and bring to a boil and then simmer for 15 minutes.

With a hand blender puree the soup or use a blender. Puree to your liking, leave it a slightly chunky if you like texture in your soup or puree to a smooth consistency if that your thing.

Taste and season with salt, add freshly squeezed lime juice.

If the corn is really sweet, add 1 minced jalapeno or serrano chili with the onions.

I ate it straight but you can garnish the soup with a lime cream (fresh cream and lime juice) or with a pico de gallo (diced tomatoes, onions, corn, garlic and cilantro with olive oil and lime juice).

Day At The Markets

2009-07-03T16:21:00.000-07:00

Alemany Farmer's Market

It takes a friend visiting from the east coast to remind me how fortunate we Californians are with our bounty.

We spent most of last Saturday visiting 3 farmer’s markets in the bay area, I was researching the markets for potential product placement and Jeanney was just going for the ride. She loves getting to taste all the samples at the market so a perfect match for the day.

We started out with the Redwood City Market and made our way north. The Redwood City Market is one of the smaller ones but if you’re shopping for produce, it fits the bill. The San Mateo and Alemany Markets followed and those two are much bigger and very different in flavor. I usually shop for produce at the markets and very rarely browse the prepared food vendors and was surprised at the variety and number. They seem to have grown!

The San Mateo Farmer’s Market used to be biweekly until recently, due to construction at the school, they only operate on Saturdays for now. There were 2 new vendors of note: one was a little truck with a full kitchen inside. There were about 3 guys in there, making crepes and other delights for lunch. It looked terribly hot inside but what a great idea. The other was the Woo d Fire Woodie, a fire engine red cart with a wood burning oven. They were cranking out some tasty pizzas! Their mobile oven is available for rental.

The Alemany Market recently changed their layout and added more food vendors. Again, there was a mobile wood burning oven operated by Copper Top Ovens, baking up organic whole wheat pizzas – yummy! They’re available for catering as well which can really make for a fantastic event. The options are limitless with these ovens on site – bake fish, casseroles, breads, meats, and on and on.

Next time I come to the market, I will prepare myself for some lunch in addition to my weekly produce shopping.

Escape to Point Reyes

2009-06-30T08:58:00.000-07:00

The Marshall Store on Route 1

It doesn't get hot in San Francisco but this past weekend it sure did. We went on a little escape to Point Reyes, a great drive (and I love to drive!) with lots of side diversions along the way.

kumamoto oysters: We hoped to get some fresh oysters at Hog Island Oyster Company, but got there too late as they close at exactly 5PM. They sell kumamoto oysters which are small, plump and sweet with a minerally finish. Kumamotos are originally from Japan but are now farmed in Point Reyes.

The Marshall Store: Instead, we ended up at the Marshall Store and had a great time with plenty of oysters and some cold beer. Marshall's is more of a deli/eatery than Hog Island, which is more rustic with picnic tables and only raw offerings. At Marshall's, they offer chowder (delicious), BBQ, rockefeller and raw pacific oysters. Since we are huge raw fans we ordered a dozen for each of us which came with a lemon and a mignonette (a vinegar sauce with cilantro and red onions). The outdoor seating along the road and on their deck is a nice place to hang out, enjoy the sun and the cool breeze before the long drive back into the city.

Check out my previous post for buying, storing and serving fresh oysters at Oysters On A Half Shell.

Coconut Cake

2009-06-11T12:48:00.000-07:00

It's been awhile since I baked a cake and what fun I had. This is a coconut cake with mango marscapone filling. Made with a basic genoise cake soaked in orange syrup. Delicious without being overly sweet.

Fresh Garbanzo Beans

2009-05-26T12:23:00.000-07:00

Look what I found at the market this weekend - fresh garbanzo beans. This is not your ordinary canned or dried garbanzo beans. This is fresh, still in its pod and each pod daintily nestles one or two beans each.

They can be eaten raw and has a grassy sweet flavor but I prefer then lightly steamed. I steamed some in the pod for about 3 minutes and treated them like edamame beans by tossing it with seasoned salt. It's a bit laborious to eat but worse every effort.

Half pound of pods yielded 1 cup of shucked beans. The shucked beans can be lightly steamed as well, about 3 minutes and tossed into salads or a bowl of brown rice.

Bin Dae Dok - Korean Mung Bean Pancakes

2009-05-11T12:08:00.000-07:00

Bin Dae Dok is a cross between a falafel and a pancake. Yellow split mung beans are soaked in water for 4 hours and then ground in a food processor. Add vegetables, egg and flour, season and cook on a lightly oiled hot pan.

Kalbi and Fries

2009-05-11T11:34:00.000-07:00

Kalbi is Korean for short ribs. Here the rib meat is sliced thin against the grain and skewered for easier grilling. A traditional kalbi marinade is used, a blend of soy sauce, garlic, onions, sesame oil and a touch of sugar for sweetness and caramelization.

The potatoes are deep fried and tossed with crumbled nori sheets and salt. Delicious!

Sweet Potato Hash

2009-05-09T14:28:00.000-07:00

Sweet potatoes are very popular in Korea and Japan where roasted whole are sold from street vendors. They are also a common ingredient in tempura. In this recipe, the sweet potatoes are diced, par boiled and then sauteed with onions, garlic and roasted poblano chilies then drizzled with a roasted poblano vinaigrette.

Butternut Dumplings with Shiitake and Peas

2009-05-08T14:59:00.000-07:00

This is a great time of year for produce. I visited the Los Altos Farmer's Market, their first day for the 2009 season, and saw cherries for sale and before we know it, corn and stone fruit will make their debuts.

Fresh english peas are available right now and despite all the complaints, I love shucking them. The time spent is very zen especially if you have your environment completely moodified. Also great to do with company over a good conversation. Are we really that busy?

The butternut dumplings are made with a traditional gnochhi recipe using roasted squash instead of the potatoes but adjustments had to be made for extra moisture in the squash. The dumplings are boiled in salted water and added to sauteed shiitake mushrooms, peas, ginger, garlic, ponzu sauce and a touch of butter.

Shredded Pork Two Ways

2009-03-13T14:54:00.000-07:00

Pork butt, pork shoulder, boston butt. It's all pretty much the same and is the upper part of the shoulder from the front legs of the pig. This is the essential cut for pulled pork. A lot of recipes call for slow roasting for 6 to 8 hours but I take a little short cut by cutting the pork into smaller pieces and slow roast at 300 degrees for about 2 to 3 hours. The smaller the pieces, the shorter the time but don't cut it too small or you'll loose the "pulled" pork effect. You'll know it's done when it starts to fall apart slightly and tender when squeezed.

I took a piece a little over 5 pounds and cut it into about 6 pieces (about the size of a fist), marinated in my mango hoisin bbq sauce (about 1 1/2 cups) overnight and roasted it for about 90 minutes covered and 30 more minutes uncovered at 375 degrees. Once removed from the oven and cooled slightly, "pull" the meat apart with your hands to make shreds, removing any big pieces of fat. You don't want the shreds too small as they will break further down with the second cooking.

Once the meat is pulled, place in a pot with another cup of fresh mango hoisin bbq sauce just to heat through and presto, you have pulled pork!

The sliders are a great lunch item, small little sandwiches of pulled pork on toasted buns with a red cabbage slaw. Or go south of the border by wrapping it all in a toasted corn tortilla and adding roasted poblano chilies.

Mango Hoisin BBQ Sauce Recipe (5 cups):
2 ripe mangos peeled and large diced
1/4 cup fresh ginger
8 - 12 cloves of fresh garlic
1 each serrano or jalapeno chilies (or more)
3 cups of hoisin sauce

Place all ingredients in a blender and puree till smooth. Add 1/2 cup of fresh cilantro into the blender to combine.

Red Cabbage Slaw:
5 cups finely shredded red cabbage
1/2 cup fresh cilantro chopped
olive oil
fresh lemon juice
salt and pepper

Shred the cabbage using a mandoline or with a knife and soak in ice cold water for about 2 minutes. This will shock the vegetable and make it crisp up.
Drain well so that it is very dry and mix in the rest of the ingredients.

Mul (water) Kimchee

2009-03-04T11:36:00.000-08:00

No Korean table is complete without a dish or two of kimchee, the national dish. Kimchee is korean for pickle and are made in a variety of spice levels and with different types of vegetables and seafood. The most popular is the napa cabbage pickled with red chili powder, the redness making it look much more spicy than it actually is. No vinegar is used in making kim chee, the acidity and sourness comes from fermentation, requiring an aging period of 3 days to months. People enjoy kim chees in various stageness of ripeness and is categorized as "new" or "old." I prefer old kim chee when the pickling flavors have completely penetrated each cabbage leaf. Really old kim chee is great for making stews so never throw away your kim chee.

This week at the Alemany Farmer's Market, I found a bunch of young daikon for only a dollar. Can't get any cheaper than that, so I decided to make mul kimchee, a pickle without the characteristic red peppers, in a "brothy" brine. It's usually served cold and is great when it's hot.

Trim off the greens, scrub clean the radish without peeling the skin and rinse the greens. I only peeled the head of the radish where stubborn dirt was hiding in its fold. Slice the radish and place in bowl with the greens and about 1/4 cup of sea or kosher salt, do not use table salt for this preparation.

Then add water to cover the vegetable for about for about 2 to 4 hours, if your kitchen is on the colder side, it will take closer to 4 hours. Drain, reserving the salt water and add more fresh water to adjust the saltiness. It should be salty but not as salty as the sea, for my recipe I ended up adding 2 cups of water to the 6 cups of salty water.

In a non reactive container, either glass or plastic, place the radish and water along with the following: 4 cloves of garlic, minced or thinly sliced (more or less depending on taste); 4 slices of ginger; one jalepeno chilies sliced, 1 T of red chili threads, 1 T sugar.

Cover tightly and allow it to ferment outside of the refrigerator for 2 - 5 days. My kitchen is on the cooler side and it took 7 days.

Other than making kimchee, daikons are great roasted or boiled andI love how they turn sweet and tender from the heat.

Poached Egg Salad

2009-02-09T19:35:00.000-08:00

Nothing like a poached egg with a runny yolk inside that spills out when cut. The yolk makes an instant sauce with the olive relish that sits on top. The thick slice of toasted ciabatta bread with feta cheese spread is perfect for sopping up the sauce.

Toast the generous slice of ciabatta bread by brushing with olive oil and cook it on the grill or in a hot pan. Just a little browned and not too hard.

The feta cheese spread is a mixture of french feta cheese, chopped toasted walnuts, fresh minced parsley, olive oil and salt and cracked black pepper.

The olive relish is chopped green and kalamata olives with capers, minced fresh parsley, red pepper flakes, olive oil and just a smidge of fresh lemon juice. I rinse my olives and capers before chopping to get some of the saltiness out of it.

The salad is a mix of baby greens, yellow beets and for a little bite and texture, chopped curly green endives. Watercress or frisee would also be a nice addition. Season the salad with a sprinkle of salt and black pepper and toss with olive oil and balsamic vinegar.

Assemble and top with a poached egg or two.

Jicama and Sweet Potato with Braised Chicken

2008-12-08T16:22:00.000-08:00

The jicama maintains its crunch and the sweet potatoes come out soft and tender. For a bit of spice add one sliced jalapeno pepper and add more if you like spicy foods.

First I seared the cut up chicken in a hot pan on the stove, while that is cooking, I prepped my vegetables, tossed them in the baking dish, added seasoning and a little stock. The seared chicken are placed ontop of the vegetables and the whole thing is popped in the oven for about 30 minutes. I take the chicken breasts out after 15 minutes so they do not overcook.

Jicama and sweet potato with braised chicken recipe:

1 whole chicken cut up reserve bones for stock

2 T chile powder

1/2 yellow onion diced

5 cloves garlic, sliced

2 cups sweet potato peeled and diced (or 2 medium size)

2 cups jicama peeled and diced

2 cups cooked black beans

1 each jalapeno sliced

2 T toasted and ground cumin seeds

1/2 cup chopped fresh cilantro

2 cups chicken stock

Season the chicken pieces with salt, fresh black pepper and chile powder.

In a heated heavy bottomed pan, sear the pieces, skin side down first and crisp the skin.

Turn over and cook about 2 minutes on the other side.

While that is cooking prep the vegetables into the baking dish, season with salt, fresh black pepper and cumin and toss.

Pour in chicken stock and place the seared chicken pieces ontop with the skin side up.

Bake for 30 minutes in a 350 degree oven. Remove breasts after 15 minutes.

Oysters on a Half Shell

2008-12-05T14:53:00.000-08:00

Whenever the weather turns and I see winter around the corner, I crave for oysters. I usually like my oysters naked, just shucked and slurp but these kumomotos I just picked up from Hog Island Oyster Company, http://www.hogislandoysters.com/

Buying Oysters: Never buy dead oysters, they should be alive and one sure sign is that they are tightly closed. If they are slightly open, give them a tap on the shell, if they are still alive, they will close right up. If they don't close, throw them away. Buy them from reputable fish vendors since they are perishable and need to be harvested from safe waters. It is a law that all oysters must be sold with a shellstock id tag provided by the harvester and dealer – with harvest date, dealer’s name and address, and the state or country the shellfish was harvested. The delivery date must be written on the tag upon receipt and tags must be kept a minimum of 90 days after the last shellfish has been sold. So if you ever have doubts about the origin and freshness of the oysters at you market, ask.

Storage: Fresh oysters have a shelf life of a week (I've seen some articles state that it is 2 weeks) as long as they are stored properly under 45 degrees F and out of the water. Store them with their flat side up so that their liquor does not seep out.

Serving: To serve raw oysters at home, just before eating give them a good cleaning with a scrub brush under cold running water. Make sure to clean at the hinge where the knife tip will be inserted. Don't attempt to open these without the proper tool, opening an oyster gets easier with practice and impossible with the wrong opener. Seeing is the best instruction, here's a video by Simply Ming on You Tube.

Used crushed ice, salt or seaweed as a base and a base is needed to keep the oysters from tilting over and loosing their juice. These Hog Island osyters are garnished with a sliver of pickled onions, ponzu sauce and chopped chives.

Pickled onion recipe:
thinly sliced yellow onions using a mandoline about 1/2 cup
1/2 cup rice vinegar
1/4 cup sugar

Bring rice vinegar and sugar to a boil to melt the sugar.
Add thinly sliced onions and remove from heat.
Chill before using on raw oysters.

Pan Roasted Butternut Squash

2008-12-04T20:12:00.000-08:00

I love pan roasting on my cast iron pan. I used portobello mushrooms but other mushrooms can be substituted and since mushrooms are like sponges with liquid, I like to pre-toss the sliced mushrooms with olive oil and some balsamic vinegar diluted with equal part water, seasoned with salt and freshly ground black pepper. If the pan looks like it's getting dry, lower the heat and/or add about 1/4 cup water.

Only the neck portion of the squash was used in this recipe, see the December 1st post for Butternut Squash Soup. I don't normally buy premade food but the duck leg confit caught my eye at the store recently and so I heated that up to serve with the squash. It's actually a pretty good product with a cherry sauce drizzle over the whole thing. Yummy.

Pan Roasted Butternut Squash Recipe:
1 yellow onions, sliced thick
4 portobello mushrooms, destemmed and cleaned. Slice thick and toss with drizzle of olive oil, salt, freshly ground pepper, 2 T balsamic vinegar and 2 T water or orange juice
4 cloves garlic, sliced thin
5 cups diced butternut squash
1 roasted red pepper, skinned and sliced
2 T chopped fresh rosemary
1/2 cup crumbled danish blue cheese
1 cups toasted walnuts, large dice
In a hot heavy bottomed saute pan, cast iron if available, drizzle with olive oil and cook onions for 10 minutes moderating the heat to a low medium.
Season with salt and pepper.
When onions are beginning to caramelize, add pre-dressed mushrooms, adding more oil to pan if very dry.
Stir every once in awhile and cook the mushrooms until they are soft.
Add sliced garlic and stir for 2 minutes.
Remove ingredients from pan and give the pan a quick wipe.
Add olive oil and toss in diced butternut squash, season with salt and pepper and cook stirring occassionally.
When they are about 1/2 way cooked, return the onions and mushrooms to the pan and add the peppers and walnuts.
Toss and cover tightly to steam. If the pan looks dry and no steam is being form, add a touch or water.
Cook covered until the squash pieces are fork tender.
Add chopped fresh rosemary and crumbled bleu cheese.

Butternut Squash Soup with Pepitas

2008-12-01T21:37:00.000-08:00

This seasonal soup is quite easy to make with a short list of ingredients and completely vegan. Butternut squash is relatively easy to peel compared to the other thicker skinned gourds and can be done with a good sturdy vegetable peeler. Once it's peeled this vegetable has a lot of flesh that is very versatile with a nutty sweetness. I used half of the squash for soup and the other half as a side dish the next night with some portobello mushrooms.

Garnish the soup with pepitas (sunflower seeds), parsley and truffle oil. Garnishing is always optional but it does add texture and flavor.

Butternut Squash Soup Recipe:
1 whole yellow onion large diced
6 clover garlic, smashed
1/4 cup dry white wine
4 cups diced butternut squash
water
salt and pepper
sweet paprika to taste

4 T sunflower seeds, toasted
4 T italian parsley, finely chopped
salt and pepper
truffle oil or olive oil to cover

Heat a medium sauce pan/pot, drizzle 2 T olive oil and sweat the onions and garlic.
Pour in wine (this is optional as well) and simmer until almost dry.
Add butternut squash and 4 cups water.
When it comes to a boil, lower heat, cover and simmer until squash is cooked through and very soft with poked.
Remove from heat and puree with a blender. A handheld blender is perfect for this job.
Adjust seasoning with salt, freshly ground black pepper and sweet paprika.
While butternut squash is cooking prepare the pepita garnish.
Toast pepitas on a dry hot skillet, stirring often so they do not burn. They will brown slightly and start to pop a bit.
Add chopped fresh parsley, salt and freshly ground black pepper and olive oil or truffle oil.

Persimmon Cake with Candied Ginger and Walnuts

2008-11-17T16:07:00.000-08:00

There are many types of persimmons, only 2 are commonly found in the market: the hachiya is an oblong, heart shaped fruit and are eaten when really ripe. Buy these when they are still firm and leave at room temperature until very very soft and I mean very. Eat these is in a bowl with a spoon, peeling the skin away as you eat or with your hands over the sink to catch all the juices, this latter technique has lots of slurping. Hachiya persimmons eaten before it is completely ripe are extremely astrigent and you will know with the very first bite.

The other type is the fuyu which are squat and are eaten when firm. Treat these like apples or pears, eat them with the skin or peeled. Leave the skin on and julienne the fuyus to add salads. It adds a great texture, a bit of sweetness and a wonderful burst of color.

Persimmon Cake with Candied Ginger and Walnut Recipe:

1/2 pound butter

1 1/2 cups sugar

2 T finely minced candied ginger

4 each eggs

3/4 t salt

3 cups peeled and diced fuyu persimmons (about 3-5 each depending on size)

2 cups water

3 cups all purpose flour

2 teaspoon baking soda

3/4 teaspoon baking powder

Preheat over to 350 degrees and butter and flour two 9" cake pans.

Cream butter and sugar in a mixing bowl with a paddle attachment until the ingredients are creamy and fluffy.

Add egg into the bowl one at a time, ensuring that each egg is incorporated before adding the next egg. Add minced ginger and salt and mix well.

Place diced persimmons and water in a blend and puree to a smoothie texture.

Mix flour, baking soda and baking powder in a bowl and shift about a 1/3 into the butter and sugar mixture.

Add 1/3 of the fruit puree and mix on low speed to incorporate, do not overmix. Stop before the batter is well incorporate, about 4 turns away, and add another 1/3 of the fruit puree and 1/3 of the flour. Repeat mixing and add the final amounts of fruit puree and flour.

Using a rubber spatula fold gently until the batter is mixed thoroughly.

Pour into prepared cake pans and bake in the middle of the oven for about 30 minutes.

Check doneness by inserting a wooden pick/skewer into the center, it will come out clean without batter stuck to it. Or press the center of the cake lightly with your hand, if the depression left by your hand rises back, it is done.

Chicken and Beans

2008-10-25T21:26:00.000-07:00

Cranberry beans grown in Half Moon Bay, a little sweet, very creamy and pretty colors, which unfortunately fades when cooked.

Recipe for 4-6 servings:
4 cups shelled cranberry beans, cooked
2 T olive oil
1 each yellow onion, medium diced
2 each large carrots, medium diced
4 cloves garlic, minced
1/2 cup red wine
2 each celery stalks, sliced
1 cups chicken stock
2 cups large diced fresh tomatoes
2 sprigs fresh thyme
1 whole chicken cut up

Place shelled beans in cold water to cover and bring to a boil and simmer until almost tender, about 20 minutes. Strain and reserve.
Meanwhile, brown the cut up chicken seasoned with salt and pepper.

Set aside.
Preheat oven to 350 degrees.
In a large oven safe pan, saute onions, carrots and garlic in olive oil, season with salt and pepper.
When the garlic is about to brown, deglaze the pan with wine and let it reduce by 1/2.
Add the celery, tomatoes, thyme sprigs, beans, chicken stock and bring to a boil. Place browned chicken on top and place in the oven for 30 to 40 minutes until chicken is cooked through and tender.
If it looks dry, add a bit more stock half way through cooking.
Remove chicken pieces from the top and mix the beans well and adjust seasoning with salt and pepper.

Figs stuffed with Goat Cheese

2008-10-25T20:33:00.001-07:00

These figs are from my sister's tree, they're small (about one inch length) but incredibily delicious.

Goat Cheese Stuffed Mission Figs Recipe:

16 small figs, cut in half

4 ounces goat cheese

3 T walnuts, roasted and chopped

1 T chives or green onions, sliced

Fresh ground black pepper

In a small bowl mix together the cheese, walnuts, chives and ground black pepper.

Gently scoop out about 1/2 the center of the fig and stuff cheese filling.

Recipe for the salad for 4 servings:

4 cups baby lettuce

1/2 cup shredded red cabbage

1 pear, sliced

2 each bacon, cooked and chopped

12 each stuffed figs

3 T xvoo

1T balsamic vinegar

Toss salad.

Fish Tacos

2008-09-30T16:17:00.001-07:00

My first choice for tacos is always on a corn tortilla. Cook the salsa ingredients quickly in a saute pan, add crumbled cooked fish and shredded red cabbage for extra nutrition and texture. Serve 2 tacos per person and serve a light salad on the side for a perfect lunch.

Tilapia Fish Taco Recipe for 4 servings:

2 fillets of tilapia cut in half lengthwise, pan sauted (about 12 oz total)

1/2 cup diced yellow onions

2 T minced garlic

2 T or to taste minced fresh chilies (serrano or jalapeno)

1 1/2 cup medium diced tomatoes

4 T rough chopped cilantro

lime juice from 1 whole lime - about 2 T

16 each corn tortillas, lightly toasted on an open flame

3 cups finely shredded red cabbage

Cut the tilapia fillets in half length wise, brush with olive oil, sprinkle with salt and pepper and place fillets in a dry hot non-stick skillet to cook. The thinner pieces will cook faster, depending on the thickness, 2-4 minutes per side. Since the fish is brushed with oil, no additional oil is necessary in the pan. Set fish on the side.

In the same pan, saute onions, garlic and chilies for about 2 minutes. Add tomatoes, toss to heat through and turn off heat.

Add to pan fresh cilantro, lime juice, salt and pepper.

Toss, taste and adjust seasoning if needed.

Crumble fish into the pan and GENTLY toss so the fish does not fall apart.

On top of an open flame, toast the corn tortillas. Keep the toasted tortillas under a damp paper towel so that they remain

soft and pliant.

Place the finely shredded red cabbage in ice water for about 2 minutes and strain. This will help set the color and crisp up the cabbage.

Assemble the tacos by laying 2 tortillas down, sprinkle about 1/4 cup red cabbage, then top with fish tomato filling.

Spaghetti a la Gosht (Indian Style Marinara Sauce)

2008-09-20T14:14:00.000-07:00

This is an adaptation of an Indian dish, lamb rogan gosht, a braised lamb dish with curry and yogurt sauce. I made a batch of this sauce the day before without the yogurt and the result is a fresh marinara sauce with Indian flavorings and a perfect use for the last of the vine ripened tomatoes.

Indian Style Marinara Sauce Recipe:
olive oil
1 onion, medium diced
3 large garlic cloves, sliced
2 T minced ginger
1 teaspoon garam masala
1/2 teaspoon cardamon
2 chinese eggplant , sliced
(or 1 globe eggplant, peeled and diced)
1/2 cups of white wine
6 - 8 cups of diced tomatoes (about 3-4 whole tomatoes)
yields 6 cups of sauce

Heat a large skillet over high heat and pour in generous amount of olive oil, enough to coat the bottom of the pan with a little extra.
Cook onion and garlic, stirring and season with salt about 3 minutes (lower heat if onions start to burn).
Add ginger, garam masala and cardamon saute for 2 minutes.
Add more oil if pan is too dry.
Add eggplant and toss, adding more oil if necessary. Season with salt.
Pour in white wine and allow to boil until reduced by half.
Add tomatoes, stir evenly and cover.
Simmer for 20 minutes, stirring a few times during the cooking process.
Puree with blender and adjust seasoning: add 1-2 T sugar, 2T soy sauce and salt.
(Always use caution when pureeing hot ingredients)
Cool and store in the frig until ready to use.

Spaghetti A La Gosht with Tilapia:
3/4 - 1 pound of spaghetti
olive oil
3-4 zucchini/green squash, medium diced
2-3 cups sliced crimini mushrooms
4 each 3-5 ounce tilapia fillets
3 cups Indian marinara sauce

Cook pasta and set aside
Pan cook tilapia fillets and set aside.
In the same pan, saute the vegetables in olive oil and season with salt and pepper.
Pour sauce into pan to heat through.
Gently crumble in the tilapia, keep it a bit larger than desired as they will break from handling.
Place pasta into bowls/plates and top with sauce.

Chicken Tortilla Soup

2008-09-13T18:22:00.000-07:00

As with many recipes, this soup comes in many variations in spiciness and thickness of broth. This version is almost like a warm Mexican salad floating in an aromatic broth. Homemade chicken stock is a must for this recipe but store bought broth can be substituted and a vegetarian option is surely doable but that would require a bit more tweeking of the recipe.

Traditionally, the corn tortillas are fried but I prefer to toast it on an open flame on the stove top or grill.

Chicken Tortilla Recipe:

6 cups chicken stock

cilantro stems from one bunch

jalapenos split to 1/2 lengthwise or more

4 toasted corn tortillas

Place all the ingredients into a pot and bring to a boil and simmer gently for 1/2 hour.

Strain the broth and season with salt and pepper.

Return the broth to the pot and add the following and heat through:

2 cups large diced tomatoes

2 cups shredded cooked chicken

2-3 avocados large diced

Just before serving, add the following into each bowl:

6 toasted corn tortillas, cut into strips

fresh cilantro leaves for garnish

Optional ingredients:

cheese crumbled on top

black beans for a heartier soup

Shrimp and Black Bean Cakes

2008-08-25T19:06:00.001-07:00

I made this for a gathering and served it as an appetizer with a side of lime crema but you can also serve these as a meal with 3 patties per serving with watercress and jicama salad. I wanted to serve them hot so I cooked these off after my guests arrived and cooked them in batches. They cook over a medium low heat and takes about 2 minutes per side.

Shrimp and Black Bean Cakes with Lime Crema - yields 42 - 2 oz patties
2 cups finely diced red bell peppers
2 bunches green onions, thinly sliced
1 bunch cilantro, chopped
3 pounds shrimp, peeled and deveined and chopped
3 T each coriander and cumin seeds, toasted and freshly ground

6 -7 cups cooked black beans, drained
2 each eggs
1 T freshly minced garlic
2 - 3 cups panko (japanese style bread crumbs)

In a large bowl, place the first five ingredients plus 1 cup to 2 cups of whole black beans.

Sprinkle with salt and pepper and toss well to mix.

Puree the remaining black beans with the eggs, garlic and salt and pepper to season in a food processor till smooth, add water to reach a hummus-like constitency.

Scrap the black beans into the bowl with 2 cups of panko and mix thoroughly.

Add more panko if the cakes feel too wet. I try to add the least amount of panko as possible to get the moistest cakes. So add panko until the cakes hold their shape well but still slightly wet. Panko can be substituted with plain bread crumbs.

Form a small tester patty and cook it for taste. Adjust seasoning by adding salt, pepper or even more coriander and cumin if you desire.

Shape into patties, about 2 ounces each which is about a 1/4 cup in volume, and hold in a baking dish or sheet pan sprinkled with lightly with panko to avoid sticking, stack them once by laying a sheet of parchment paper in between.

To cook sprinkle olive oil into a warmed skillet over medium heat and cook about 2-3 minutes per side. Look for a browned crust and check the first one for doneness throughout by cutting it in half.

Chinese Boiled Peanuts

2008-08-16T21:10:00.000-07:00

Thanks to Casandra, I am hooked on these boiled peanuts, they don't taste or feel like roasted peanuts at all but more like a bean. These are great just to snack on or toss them into salads or with rice.

I saw raw peanuts at the farmer's market and definitely wanted to make these for myself. It's a little labor intensive since the peanuts have to be shelled but this is a task that can be done in your living room.

Chinese Boiled Peanuts Recipe:
2 pounds of raw peanuts in the shell resulted in about 5 cups shelled with skin on
3 cups water
1/2 cup soy sauce
4-5 star anise

bring to a boil, lower heat to a simmer, cover and cook for about 20-30 minutes or until tender but still crunchy
strain
cool and keep refrigerated and enjoy it chilled

You may reserve the liquid and use it to poach fish or poultry.

Korean Grilled Kalbi (Short Ribs)

2008-08-12T20:09:00.000-07:00

Kalbi is Korean for short rib and there are several ways that they are butchered. I have seen this "Korean" version sold as Korean Style Ribs in some markets. But if they are not readily found at your local butcher, special order with your butcher for thin flanken cut beef short ribs, about 1/2 inch.

If the meat on the ribs are too thick, it will not cook properly as the meat is not tender enough. Thick cut short ribs can be sliced accordion style to be about 1/2 inch thick and used in this recipe. Otherwise, thick cuts (about 2 inches) need to be braised for about 2 hours for tender results.

My recipe for the marinade is from my mom and her secret ingredient, everyone has a secret ingredient (coca cola?), is kiwi. Kiwifruit has a protein dissolving enzyme that helps to tenderize the meat (as does papaya), make sure none of your guests are allergic to kiwi. The meat should not be marinated for longer than 24 hours or the ribs will fall apart from the enzyme, so about 12 hours is ideal. If you need longer marination, omit the kiwi and marinate for up to 2 days. Once you have the grill lit up, cook all the ribs even if it's too much, they make great leftover steak sandwiches.

This recipe uses mirin, which is Japanese sweet rice wine, this can be omitted but add a bit more sugar to compensate for the sweetness.

Korean Kalbi (Short Ribs) - for 4 servings
3 pounds of flanken cut short ribs
10-14 cloves garlic
1/2 yellow onion, rough chopped
1/2 fresh kiwi fruit
3/4 cup lite soy sauce
1/4 cup mirin (sweet rice wine)
1 T sesame oil
1 T brown sugar (optional other sugars/sweeteners, even coca cola)

Rinse the ribs in several changes of water, this ensures that any flakes from sawing the bone are removed. Drain thoroughly or pay dry with a paper towel.

Put the rest of the ingredients in a blender and puree.

Toss ribs in marinade. There is enough marinade here for about 5 pounds of ribs and grill within 24 hours.

Summer Wheat Berry Salad

2008-06-30T19:51:00.001-07:00

Wheat berry is hulled wheat kernel and includes the bran, germ and endosperm, a great source of fiber and protein with a nutty crunchy texture. This is a true raw ingredient, from where flour comes, breads and pastas made. It takes about an hour to cook so plan ahead, cook it the day before at a gentle simmer, check for doneness by tasting for texture. Make extra since they hold well in the freezer.

Experiment with other whole grains found in the market by cooking it simply in simmering water and tossing it into salads, soups, meatloafs, baking, etc. Cook the wheat berries longer for very nutritous gruel, enjoy it like hot oatmeal with honey, fruit and nuts.

Summer Wheat Berry Salad Recipe:

2 cups of cooked wheat berries

1 ear of fresh corn, kernels removed

1 cup tomatoes diced or cherry tomatoes cut in half

1 bunch asparagus, chopped and blanched

1/4 cup fresh chopped dill

3 T olive oil

1 T rice vinegar

2 T fresh lemon juice

salt and pepper

Toss all ingredients together in a bowl.

Add 1/2 cup to 1 cup of diced or crumbled feta cheese as an option.

Blueberry Vanilla Flan

2008-06-27T18:33:00.001-07:00

Creme Caramel or Flan, both are the same, a sweetened egg custard with a caramel sauce. This recipe is an adaptation from an old Food Arts publication by Chef Ming Hsu of Ritz Carlton Chicago.

This recipe calls for condensed sweetened milk, which will result in a rich creamy dense texture, and one batch of this recipe will use 1 whole can of the milk and will yield 8-10 ramekins (3") depending on how much blueberries are used.

For an instructional YouTube video of this recipe CLICK HERE

Blueberry Vanilla Flan Recipe:
yields 8-10 servings

1/2 cup sugar
1 can (14 oz) sweetened condensed milk
1 1/2 cup whole milk
1/2 Tahitian vanilla bean
4 eggs
2 cups blueberries

Caramelize the sugar:
Place 1/2 cup sugar and 2 T of water in a small stainless steal pot over medium hi heat.
Mix sugar and water.
Using a pastry brush dipped in water, brush the sides of the pan if any sugar spatters and sticks.
Keeping the sides of the pan free of sugar crystals will prevent crystallization of the caramel.
Crystallization is when sugar cannot achieve a liquid consistency as it candies. As soon as crystallization begins, pour in more water and start over or start over completely with another 1/2 cup of sugar. This will take much longer since the water added needs to be boiled out.
As it starts to turn color, turn the heat down bit by bit as it reaches amber color.
There is a lot of carryover cooking in the hot pot so have all the ramekins ready and very close.
As soon as it reaches a nice amber color, quickly pour about 1 T into each ramekin and swirl the caramel around to cover the bottoms of the ramekin.

Make the Custard:
Preheat oven to 300 degrees
Place the condensed milk and the whole milk into a pot.
Scrap the vanilla bean and add the pod and beans into the milk and bring to a simmer.
Stir the milk to prevent burning on the bottom.
Allow milk to sit for about 10 minutes (optional).
Beat the eggs in a bowl and temper in the hot milk.
Temper: pouring very hot liquid into eggs will cook the eggs and caused cuddling. To avoid this, temper in the hot liquid by whisking the eggs continuously as the liquid is poured in a slow stream for about 1/3 of the liquide and faster pour there after. It depends on the heat of the liquid.
Discard vanilla bean pod and strain at this point if desired for a smoother texture.
Place blueberries into each ramekin and top off with the custard.
Custards do not rise so it can be filled up to the top, with a little jiggle room to avoid spillage.

Bake custards in a water bath in 300 degree oven:
The water bath assures a slow baking since water's temperature maxes out at 212.
Fill the water about 2/3 to 3/4 of the way up.

Serve chilled.
Run a thin knife or spatula along the side of the ramekin to loosen the custard from the sides. Flip over onto plate and serve.

Alternative options:

Don't have vanilla beans, sub with 1 t vanilla extract, but add it at the end.

Coffee Flan, steep ground coffee in the milk, strain out the coffee grinds and proceed with recipe.

Mix in different seasonal fruit.

Soba Noodle Salad

2008-06-13T18:46:00.000-07:00

Soba noodles are Japanese noodles made of buckwheat flour, gray-brown in color with a nutty flavor, are served cold with a dipping sauce on the side or hot as a noodle soup. Traditionally when served cold, the cooked noodles are presented on a naru, a bamboo wicker plate, the sauce is dashi broth (japanese basic stock made of kelp, dried fish flakes and water) flavored with soy sauce and mirin (sweet rice wine) with a side of wasabi (horseradish), grated daikon radish, shredded nori, green onions. The sides are shared family style, each serving of noodle is accompanied with a bowl of sauce to dip. It's a very simple clean meal.

I took the flavors from the Japanese tradition and made a one meal salad using oysters mushrooms as a major component since they looked so fresh at the market. These mushrooms are great, they grow off of trees so they are free of dirt and are easy to prep. They grow in clusters of varying size so tear them apart gently with your hands and tear in half only the large caps, they will shrink up considerably when cooked. Do not prep them until ready to use and store them in a paper bag in the frig, not the vegetable drawer and don't plan to keep them around too long. Oyster mushrooms can be substituted with other varieties of your favorite mushrooms - shiitakes, portobello, button, etc.

Instead of the dashi broth I used my ponzu sauce from a previous post and flavored that with a bit of wasabi paste. Wasabi paste is sold already made in a tub and also as a powder, which is made by adding the same amount of powder to water and mixed into a smooth paste.

Soba Noodle Salad Recipe:

3 bundles of soba noodles

3/4 pound of oyster mushrooms

2 cups of julienned cucumbers

2 cups of sweet baby lettuce, rough chop

1/2 - 1 cup ponzu sauce

Wasabi paste to taste

Cook soba noodles in boiling salted water until they are firm but tender, just past the al dente stage.

Drain noodles and rinse in cold water and set in a bowl large enough to mix the rest of the ingredients.

Prep oyster mushrooms and toss lightly with olive oil, salt and pepper and saute. Adding minced garlic to the oyster mushrooms are an option.

Allow to cool slightly before adding the mushrooms to the bowl with the noodles.

Add the julienned cucumbers, I used 3 persian cucumbers but hot house cucumbers will work nicely as well.

Once all the ingredients are in the bowl, toss lightly with about 1/4 cup of ponzu sauce.

Divide the salad onto plates and serve extra ponzu sauce and wasabi either on the side or mixed into the sauce.

Tomato Caprese Salad

2008-06-07T19:07:00.000-07:00

Tomato salad with basil and mozzarella does not need a recipe, simplicity is its essence. Don't make these salads if the tomatoes are not ripe and delicious because that's what this salad is all about, the taste of the tomatoes. The orange cherry tomatoes in this dish were a little burst of sweetness, the heirloom tomatoes never saw a minute in the refrigerator so just toss those very gently with chopped fresh basil, extra virgin olive oil, a light drizzle of good balsamic vinegar, salt and freshly ground black pepper.

Don't store your tomatoes in the frig unless they are very ripe and won't be used for more than a day. Leave them on a plate on the darker part of the countertop.

Pan Roasted Chicken with Bing Cherry Sauce

2008-06-05T22:23:00.000-07:00

Pan roasting chicken results in tender meat and crispy skin, about 40 minutes of cooking time, and not diffucult to do. Start with a fresh whole chicken and debone the chicken at home, bones can be used to make stock from scratch. Stock in the house will enhance sauces and soups, store it in the freezer if using at a later time as they are perishable. To see a video on deboning a chicken check out the video tutorial.

To achieve the crispy skin, sear the seasoned chicken in a very hot heavy bottomed pan till the skin is golden brown and finish cooking in the oven. Having the right pan for this job is important, it needs to have a heavy bottom (thin bottoms will get too hot and will easily burn the meat), oven proof handle, and large enough to hold the meat without overcrowding. If the pan is not large enough to accommodate all the chicken, cook it in batches and place the seared chicken in a roasting pan, skin side up. Moniter the heat and make adjustments so the skin doesn't brown too fast, there should be a healthy sizzle sound eminating from the pan.

I added some vegetables to the roasting pan, potatoes and squash, to cook with the chicken. Since the chicken will take about 25 minutes in the oven, cut the vegetables smaller so that they will be ready at the same time as the chicken. Toss the vegetables with a light drizzle of olive oil, season with salt and pepper and herbs of your choice. Place under the chicken to ensure that the chicken skin will be crispy.

It's cherry season, so besides eating them fresh this is another way to use up the season's bounty. I don't have a cherry pitter so I pitted the cherries for this recipe by hand. My fingers got nice and wet with the cherry juices, try to split them in half with fingers and work the pit out, work over a bowl to catch all the juice. It will splatter so make sure not to wear your favorite white shirt when doing this task. About 1 1/2 cups of pitted cherries is sufficient to sauce 4 servings of chicken.

Pan Roasted Chicken with Bing Cherry Sauce Recipe:
1 Whole Chicken, cut up
Spice Rub: ½ teaspoon each of cumin, cinnamon, cardamom, chili powder, brown sugar and 1 teaspoon each of paprika and salt

Preheat oven to 350 degrees

Sprinkle spice run evenly over chicken pieces and if time permits, let them sit for an hour in the frig

Heat a large heavy bottomed pan and brown the chicken pieces till brown and crispy, about 5 minutes on each side

Transfer chicken into the oven and cook till done, about 20-25 minutes, the breasts cook faster so pull them out about 15 minutes after it has been in the oven. The best way to check if the chicken is cooked is to cut it open slightly and take a peek. Feel the texture of the meat when poked, do that with any protein that you cook and eventually you won't need to cut it open to check for doneness.

Cherry Sauce Recipe:
1 T olive oil
2 T minced garlic

1 ½ cup pitted bing cherries

½ cup chicken stock

In a hot medium sauce pan, add oil and garlic
Stir to cook, do not brown
Add the cherries and its juices if any
Add the stock, sprinkle pinch of salt and pepper
Allow to boil lightly until liquid is reduced in half and cherries become tender

Fennel and Potato Soup

2008-06-05T21:42:00.000-07:00

This is a quick easy soup which I pureed using a hand immersion blender, always be careful when doing this with hot liquids. Make sure to blend off the heat, keeping the blades completely submerged and the pan slightly tilted away from you. If using a blender make sure to use the cover and pulse the blades prior to turning the motor on. I don't strain my pureed soups at home because I don't like to throw away all that extra fiber that ends up in the strainer but if you want a more "refined" soup, strain. Depending on the vegetables used, about 1/4 of the volume will be lost.

The tops of the fennel were used be make the chicken stock, the rest of the fronds can be used like a herb, chop it up and toss into salads, eggs, or in sauteed vegetables.

Fennel and Potato Soup Recipe

2 T olive oil

1 T butter

1 each onion, white or yellow, medium diced

1 fennel bulb, cut in half lengthwise, remove core and slice against the grain

5 cloves garlic, smashed

4 cups diced potatoes

4 cups chicken stock, or enough to cover the ingredients

1 T toasted fennel seeds, ground

Fennel fronds for garnish

Heat a heavy bottomed pot and drizzle with olive oil and melt butter.

Toss in onions, fennel and garlic and saute slowly over a medium low heat. The fennel bulb is sliced against the grain to shorten the fibers in the end result since this soup will not be strained.

Sprinkle salt and pepper, toss and cook until the vegetables soften. Flavors can better layer is seasoned in layers.

Add the potatoes and chicken stock I like to use young white potatoes, yukon, red bliss potates for soups since they are creamier than russets. I didn't peel the white potatoes that I used and would only peel the red potatoes if using those. The chicken stock is homemade and can be replaced with store bought or even water.

Cover the pot and simmer until the potatoes are soft about 15-25 minutes

Meanwhile toast 1 T of fennel seeds in a hot small dry skillet, tossing until fragrant. Allow seeds to cool and grind in a mortar and pestle and set aside. Another way to grind the seeds is using a coffee grinder but you will need to toast more than 1 T, it should be enough seeds to fill at least a 1/4 of the grinder. Yet another way is to place the seeds on a cutting board and use the bottom of a skillet with a rocking motion.

When potatoes are cooked, remove pot from stove and puree until smooth, seasoning during the

process with salt, freshly ground white pepper and ground fennel.

Finish off the balance of the soup with a splash of something acidic and something sweet to adjust to your taste. I started with 1 T of rice vinegar and ended up with 2 T more and 1 T of agave syrup. Other options are apple cider vinegar or white wine vinegar for the acidity and sugar, white or brown, adjust to your preference, ideally it should just be a hint of acidity and sweetness.

Pan Sauteed Halibut w/ Garam Masala Cellini Beans

2008-06-04T12:12:00.000-07:00

I bought 1 pound of dried Cellini Runner Beans, white beans that are a bit like lima beans with a very creamy texture and decided to cook up the whole bag. Why have leftovers when it'll be one of the main ingredients for tonight's dinner and the left overs (cooked beans will last in the frig a few days) can be tossed into a salad tomorrow or heated up pureed like a mashed potato or pureed cold for a cellini bean spread. Other beans can be substituted, don't be afraid to experiment.

To spice up my sauteed beans, I used some garam masala, an Indian spice blend that contains cumin, cinnamon, cardamon, cloves, and other spices. This also can be substituted with something already in the pantry such as curry powder or ground cumin.

Pan Sauteed Halibut w/ Garam Masala Celllini Beans Recipe

1 pound dried White Beans

2 cups onions, chopped (spring onions, red or yellow onions, or leeks)

1 each carrot, sliced

3 T or to taste, minced garlic

3 T or to taste, minced ginger

1 T Garam Masala

2 cups Ripe Tomato, large diced

4 large handful of greens: tatsoi, fava shoots, bloomsdale spinach

4 fillets of halibut or other fillets of fish, each about 4 -5 ounces

Cook beans to yield about 2 cups. I soaked the beans for 1 hour and cooked it in UNsalted water for about 1 hour, simmer gently and add more water if the water level drops below the beans. Soaking is not necessary, it'll just take a bit longer and the amount of time it takes for the beans to cook will vary greatly depending on the freshness of the dried beans, it may take up to 2 hours to cook some beans so plan ahead and let your taste tell you when they're cooked, soft and creamy. When done, take it off the heat and drain. Only 2 cups will be needed for this recipe, about 6 cups will remain.

Heat olive oil in a large heavy bottomed pan and cook the onions and carrots for a few minutes stirring and seasoning with salt and pepper.

Add ginger and garlic and cook for 1 minute

Add garam masala and stir for 1 minute to "toast" the spices

Add the beans and tomatoes (and their juice)

Toss well and season with salt and pepper. Starchy foods always "eat" up much more salt and since the beans were cooked without salt, it will take a bit to season properly. Taste often throughout the process and adjust with salt and pepper.

Lower heat and cover and continue to cook. Covering the pan at this point will allow the steam from escaping and creating a juice in the pan.

After 10 minutes of gently simmering add greens, toss, cover and simmer for a few more minutes until the green are wilted.

Just before adding the greens into the pan of beans, start on the fish.

Heat a large non stick skillet.

Add fish fillets that are already brushed with olive oil and seasoned with salt and pepper. With a non stick skillet, you don't need to add a lot of oil so I brushed olive oil all over the fish fillets and seasoned it with salt and ground white pepper, kept the skillet dry of oil.

Cook for about 2-3 minutes per side. The pan should be over a medium high heat. I only flip the fish over once, the more I flip, the more chances of the flesh breaking and I turn the fish over when I can see opaqueness (a sign of doneness) edging about 1/2 way up the sides of the fillet. At that point, I flip the fillet and cook on the other side less time than the first side took. The fillets will all have different thicknesses so they will be flipped and done at different times. There is carry over cooking, the retained heat inside the fillet will continue to cook the fish so take if off the heat slightly before your desired doneness. These are all approximate times and most fillets of fish cook very quickly, 5-10 minutes depending on the thickness of the fillet. Error on the side of under doneness as it is impossible to fix overcooked fish and who wants a well done halibut.

Mexican Fritatta

2008-05-25T13:52:00.000-07:00

I was introduced to chilaquiles (eggs, crispy corn tortillas, salsa and cheese) by my Mexican cooks when they made it for staff meal, it has evolved and ended up as a family favorite. This recipe is enough for 6 - 8 servings and is great with a side salad. If you can't eat it all in one sitting, pop it in the freezer tightly wrapped in plastic, defrost in the frig, warm it up and serve.

1 pound chorizo or latin flavored sausage, without the casing

1 large spring onion

1 each jalapeno

10 each corn tortillas, toasted over an open flame

4 each tomatoes, squeeze juice and medium dice

1/2 cup fresh cilantro, rough chopped

9 each eggs

1/2 cup milk
1/2 cup water

1/2 cup cotija cheese

I used my cast iron pan (again) but this recipe can also be made in a baking pan.

Remove the casings and cook the sausage meat in a medium hot pan - use a spoon to crumble the meat while it cooks and cook about 3 minutes.

Add onions and saute for about 3 minutes - if spring onions are unavailable, substitute if any other onions about 1 cup chopped. Lower heat to simmer.

While the sausage and onions are cooking, toast the corn tortillas over an open flame - traditionally, the corn tortillas are fried in oil but I prefer this method, as there is less mess and calories. After they are toasted, tear them up with your hands or large dice with knive.

Toss diced tomatoes and cilantro in a bowl and season with salt and pepper, pour into pan and toss so that ingredients are well mixed.

Crack eggs and whisk with milk and water, season with salt and pepper. Pour into pan, the amount of egg batter should be enough to cover all the ingredients in the pan.

Sprinkle with crumbled cotija cheese on top and pop into a 350 degree oven. Feta cheese is a nice substitute for the cotija.

Bake for about 25 minutes - keep an eye on it and it should feel firm when you press the top with no "wettness."

Pop in the broiler to brown the top - this should only take a few minutes, so watch carefully.

Chicken Congee

2008-05-23T18:57:00.000-07:00

I made this for Sunday Brunch and this was enough for 4 adults. I went to the Farmer's Market and picked up some sweet peas, shiitake mushrooms and bunches of spring onions to make this meal...

1 cups short grained rice

1 T canola oil

2 T minced ginger

2 T minced garlic

7 cups chicken stock

1 bunch spring onions

1 Lb sliced shiitake mushrooms

2 cups fresh sweet peas

2 cups cooked shredded chicken, 1 large breast meat

ponzu or soy sauce served on the side

Rinse the rice in 2 changes of water, strain and set aside: Ideally rice is rinsed with changes of water until all the starch is washed away and the water is no longer cloudy. That takes of lot of water and for the sake of conservation, I'd rather eat slightly starchier rice to convserve on the water. So I make the 2 or 3 changes really count by lightly scrubbing the rice kernels with my hand.

In a large hot pan, drizzle in oil and saute the ginger and garlic. I used my 7 quart fryer pan which has a heavy bottom.
Add 5 cups of chicken stock and the strained rice. Homemade chicken stock is preferred but can be substituted with store bought. A vegetarian option is possible by using vegetable stock or even water. If I don't have any stock and end up using water, I'll add more onions, aromatics and herbs.

Bring to a boil, reduce heat, cover tightly when at a very gently simmer to allow the rice to steam.
Cook about 20 minutes, stirring the pan 2 or 3 times during that time. When stirring, scrap the bottom of the pan to ensure that it is not sticking and taste as you go to check for seasoning and doness. Cover needs to be sealed tightly. While the rice is cooking prepare the other ingredients in another pan.
Heat a large heavy bottom saute pan, saute the spring onions, season with salt and pepper and stir. Cook 3 minutes. I heated by cast iron pan, drizzle vegetable or olive oil and add onions, salt and pepper and stir.
Add mushrooms before adding the mushrooms, I placed the sliced mushrooms in a bowl and tossed it with oil, salt and pepper. This helps to reduce the oil that you use because mushrooms are like little sponges, soaking up the oil. Cook 3 minutes.

Add sweet peas and cooked chicken to pan and turn off heat and set aside to add to the rice when the rice is 5 minutes from being done.
Add these to the rice, stir and cover the rice again and allow to all ingredients to get hot.
Stir and adjust seasoning with salt and pepper.

Adjust texture, if too thick, add some reserved stock or water.

Spoon into bowls and serve with a side of soy sauce or ponzu sauce

A Cool Drink

2008-05-10T14:50:00.000-07:00

We are having a heat wave, from the 60's to the 90's in a few days time and expecting hotter still. The perfect time to blend up some of the fruit I have and turn them into a refreshing drink. Puree the fruit and serve it over ice with a drizzle of sparkling water, or sparkling apple cider. If a sweeter drink is desired add some sugar, syrup form is best since the crystals are already dissolved. Recipe for simple syrup is 1 part sugar and 1 part water, bring to a boil until the sugar melts and then take it off the heat and cool. Have a little made and store it in an old jam jar, it'll stay good for a week or longer on your counter tightly sealed. I have a bottle of aguave syrup, a sweetner made out of the cactus, in my kitchen and use it to sweeten up my drinks and sauces. When adding sweetners start on the smaller amount and add more as you taste.

Vary the fruit used with what is in season and the combinations unfold: mangos, nectarines, melons, berries, guava, grapes, cherries and so on. These easily turn into cocktails, a splash of grand marnier and vodka?

Sparkling Fruit Quencher Recipe:

4 cups rinsed strawberries
4 cups peeled and large diced kiwis
sparkling water, apple cider, or any other fruit flavored sodas
Ice cubes

Place fruit in a blender and puree.
With the strawberries and kiwi, there is enough liquid that it should blend very easily. Other fruits may require assistance due to their low moisture content such as bananas or pineapples in which case add a bit of the sparkling water into the blender and/or cut the fruit a bit smaller.
If adding a sweetner, doing it in the blender will make the job a lot easier or serve the sweetner on the side. Taste while adding a spoonful at a time and the final amount should be a bit sweeter since it will get diluted with the addition of the sparkling water or soda.
Place ice cubes in a glass, fill about 1/2 with the fruit puree and 1/2 with the sparkling water. Again, taste as you add the water to find the desired balance.

Garnish with a slice of the fruit used or a mint sprig.

Bi Bim Bap - my version

2008-05-09T19:34:00.000-07:00

It's like a warm rice salad served in an extra large bowl to accommodate tossing the ingredients which includes, but not limited to: steamed rice, fried egg, bul go gi (broiled slices of beef with garlic soy marinade), gochu jang, and assorted marinated vegetables, such as cooked sesame spinach, soy bean sprouts and sauteed fern braken. The rice, beef and egg are served hot and the other ingredients are usually cold or room temp. This was the easy meal at my house growing up, all we needed was cooked rice, eggs and leftovers. We used to get excited when we had some namul (seasoned vegetables) leftover from a dinner party because that meant bi bim bap the next day.

To this day, my parent's are dumbfounded when I order bi bim bap at a restaurant but little do they know that this is the dish that has introduced so many people to Korean food. I've met so many non-Koreans whose first taste of Korean food is bi bim bap at a family run cafe in a college town. Back then, for $5 a bowl it was a bargain, filling, tasty and good for you with a nice balance of grains, protein and vegetables, almost always served with a complimentary side of kim chee and a small cup of broth. This is truly my comfort food.

Gochu jang is a staple pantry item in Korean kitchens, used in making dips, marinades, soup bases and sauces. A fermented red chili paste with the consistancy of tomato paste. I haven't seen this product sold outside of Korean markets so it may be hard to obtain outside of large metropolitan areas.

Since I don't have a lot of leftovers of namul for a quick bi bim bap, my family has improvised new versions. It's always morphing, the constant base is steamed white rice, gochu jang and fried egg. We've tried it using all raw vegetables like grated carrots, mung bean sprouts, chopped spinach to slightly different yet tasty results.

This is my latest version of bi bim bap inspired by the vegetables I bought at my last outing to the farmer’s market: baby carrots, shiitake mushrooms, spring onions and farm fresh eggs. But as with any recipe, don’t let this one limit you, look in your frig and see what’s inside: broccoli, cabbage, cucumbers, asparagus, peas…

(Not so traditional) Bi Bim Bap Recipe:

3 cups of short grain rice or brown rice

4 cups of julienned shiitakes mushrooms

3 cups of julienned carrots

2 cups of green onions cut 1" long

1-2 T minced ginger

1-2 T minced garlic

2 T soy sauce

2 cups bean sprouts

2 T sesame oil

2 T crushed sesame seeds

4 cups of chopped fresh spinach

4 each eggs

4 T Go Chu Jang

1 T Lite Soy Sauce

1 T rice vinegar

Cook the rice: rinse the rice in several changes of water until the water is not so cloudy with starch. If using an electric rice cooker, there are measuring points of the appropriate water lever. If cooking on the stove top, add water to be about 1/2" to 3/4" above the rice. Over a medium high heat, bring to a gentle boil, lower heat to a very gentle simmer and cover tightly. It's the steam that'll cook the rice so don't open the lid until the rice is done. Let it gently simmer for 15 minutes and turn off the heat and let it sit for 10 minutes longer. Stir the rice with a wooden spoon to fluff.

In a hot saute pan, drizzle canola oil and saute mushrooms, stirring once in awhile for about 3 minutes over med hi heat. Season with salt.

Add the carrots and green onions and sautee for about 2 more minutes.

Add the ginger and garlic and cook for 2 more minutes.

Add soy sauce, sesame oil and bean sprouts, toss for 1 minute. Turn off heat.

Taste and adjust seasoning, add more salt if needed.

Pan fry the eggs in a non stick pan with butter or canola oil, I prefer it sunny side up but over easy is fine as well.

Mix together the go chu jang with the lite soy sauce and vinegar.

Arrange each large bowl with fresh spinach as a bed, scoop of rice, the sauteed vegetables, fried eggs and a dollop of go chu jang.

Ponzu Sauce

2008-05-03T18:42:00.000-07:00

Ponzu sauce is a Japanese citrusy soy sauce used as a dipping sauce, great with fish or used as a sauce for asian noodle salad. It is available in bottles at Asian markets but I make my own using a recipe I learned from Chef Gubbins of San Diego.

Sliced ginger, crushed whole garlic cloves, bonito flakes, orange (cut in half and squeezed), soy sauce and mirin (sweet rice wine) are placed in a jar. I place this closely sealed jar in my frig and it keeps for quite some time and should be at least a week old before using. The flavor deepens with time and as I use some, I add more soy sauce and mirin to it to keep it going.

Bonito flakes are dried shavings of a type of tuna called bonito, called katsuo-bushi in Japanese and found in Asian markets, one bag will take awhile to use up so I store mine in the freezer. Bonito flakes are also used to make dashi, which is the basic stock in making miso soup. Mirin is sweet rice wine, comes seasoned or unseasoned, I prefer the unseasoned which has a cleaner flavor. This I have seen at some supermarkets but probably not in all markets.

Ponzu Recipe

1/4 cup Sliced ginger
4 - 5 whole crushed garlic cloves
1/2 cup bonito flakes
1 orange, sliced in half and squeezed
lite soy sauce
mirin

Place all ingredients in a jar with a tight fitting lid and pour in 1/2 soy sauce and 1/2 mirin.

Keeps for a long time in the frig.

Chicken Stock, the basics

2008-04-29T18:47:00.001-07:00

I like to buy a whole chicken so that I can make chicken stock and use it as a base for sauces and soups. It makes a world of difference in the end result so the effort is very much worth the time investment. I also figure, the more often you make stock from scratch, the faster the task becomes. I posted a video cutting up a whole chicken because that's the hardest part for most people. Once that is done, you have a nicely cut up chicken that you can roast, fry, bake, or cut up for stir fries. And it's a lot cheaper than having the butcher do it.

It's a great way to utilize vegetable scraps instead of throwing them away, keep a bag for mushroom stems, ends of onions and tomatoes, bottoms of asparagus, stems of herbs, carrot peels... the scraps dictate what's in my stock. I have to remember to use it before they start to go so about a week is max on these scraps. I don't put in anything that'll shock the flavor of the stock. If I have plans to make a tortilla soup, in goes a whole jalapeno or two, some toasted cumin seeds and some scrapped ears of corn. It'll deepen the flavor of the tortilla soup.

Start with mirepoix, a french word named after a person which comprises of onions, carrots and celery. The scraps in my frig adds a little to that base and the onions can be subbed with the green tops of leeks or scallions. Throw in bay leaves, garlic, herb stems, peppercorns, or other whole seeds. Seeds are always better when lightly toasted, which can be done on a dry skillet over a medium low heat or in a toaster oven at 300 degrees. Shake it up while they cook and they're ready when the aroma hits your nose just after few minutes.

Too much water in the stock and they'll be very little flavor, just cover the ingredients with water. Bring it to a rapid boil and lower the heat to a gentle simmer for about an hour, sometimes I let it go really slowly, partially covered so that it won't all evaporate, for up to 2 hours. Strain and chill, store in the frig overnight and all the fat will solidfy like a cap over the stock for easy removal. If I don't have plans to use it 3 days, I'll freeze it for later.

Chicken Stock Recipes

Bones of 1 whole chicken
3 celery stalks
2 carrots
1 whole onion
2 each bay leaf
4 cloves of garlic
4 each peppercorns

Place ingredients in stock pot, add water to cover or about 1 inch above the ingredients.
Bring to a boil
Skim the scrumb that forms on top
Gently Simmer for about 1 hour
Strain, press on ingredients to squeeze out the last drop
Chill and store in frig
Remove fat cap when ready to use
Yield = 6 cups

Simple Comfort

2007-10-15T15:54:00.000-07:00

Thank goodness for the rain today, a light drizzling and grey, a bit chilly and damp. A perfect lunch is grilled cheese and tomato sandwich. The warm gooey-ness of the cheese and crunchy buttered crust is all comfort on such a day.

My philosophy about cooking is keep it simple and do what you want and how you want. And cooking doesn't have to be fancy, sure it's fun to pull out all your gadgets and make a complete mess in the kitchen but you can only do that once in awhile. Who's got time to clean up all that mess.

One of my basic tools in the kitchen is my 10 year old, well-seasoned cast iron pan. I can't live without it. I use it to make egg dishes, brown and braise meats, pan saute and to toast my grilled cheese on it.

Ingredients:
butter
whole wheat, multi grain sliced bread
sliced cheddar, american, or mozzarella cheese
tomatoes, sliced
basil leaf, chopped

Place the cast iron on the medium low heat and preheat for about 3 minutes.
Brush butter onto the pan, if it's hot enough, it should melt and bubble, have enough butter in the pan for two slices of bread. If your pan's too hot, the butter will start to brown, if this happens, lower the heat or take it off the heat for 30 seconds.
Place two sliced breads in the pan, side by side. Place sliced cheese, sliced tomatoes, sprinkle salt on top of tomatoes, fresh chopped basil, another slice of cheese and top with another slice of bread.
Using a spatula, check to doneness of the bread, it should be a nice golden brown, and should toast slowly. If your heat is too high, the bread will toast too fast and the cheese won't be melted. So take it easy, the whole process will take about 5 minutes, 2-3 minutes per side. Once the bottom is golden brown remove the sandwiches, melt more butter into pan and flip and place sandwiches back into pan and toast the other side.
It's done. That with a side of salad or soup and it's yummy lunch!