Sauteed Mushrooms

I never gave much thought to something as simple as sauteed mushrooms. That all changed after tasting some mushrooms which wowed me.

So what sets apart a great dish of sauteed mushrooms from the mundane? Texture. A delicious sauteed mushroom is firm, browned or seared, and definitely not soggy. Seasoned with salt and a little pepper, a properly sauteed mushroom is a great topping to grilled meats, an omelet, or a lightly grilled piece of bread that has been rubbed with a little garlic.

I've found success in grilling mushrooms with the following procedure:

1) Use a non-stick skillet

2) Heat a tablespoon or two of olive oil over medium high heat.

3) Add sliced mushrooms (button, brown, portabella) to the hot oil. The mushrooms do not need to be in a single layer. Don't hesitate to add a lot to the pan, the mushrooms will cook down considerably.

4) Cook over medium high heat for at least 15 minutes. All of the excess moisture should be gone, and the mushrooms nicely browned.

5) Season with salt & pepper to taste.

Enjoy

Passover Sweets - Flourless Chocolate Cake to the Rescue

For generations, Jews have relied on sponge cake and its variants to provide a sweet ending to their Passover meals. Yes, there was the occasional meringue, and there were always the exceedingly sweet macaroons, but something that could fill the shoes of a chocolate cake? No!

Traditionalists argue it is that absence of the everyday which helps emphasize the meaning of the holiday. Broader thinkers point out that the explosion of kosher for Passover cake mixes and brownie mixes (none of which are very good) have already reduced the number of everyday treats off-limits during the holiday.

Thank goodness for the flourless chocolate cake. This taste treat came to prominence in the late 1990's. Consisting of semi-sweet (or bittersweet) chocolate, eggs and butter, this dessert will satisfy the pickiest of chocoholics. My go to recipe is from Bon Appetite, January 1999, which is easily found on Epicurious.com.

This recipe includes a chocolate glaze frosting. To me this is overkill. I prefer the cake just dusted with confectioner's sugar and a garnish of strawberries. Enjoy.

Shanghai Soup Dumplings and Other Asian Supermarket Finds

I love exploring ethnic grocery stores. The shelves are filled with spices, mixes, vegetables and sauces I am absolutely clueless about! My favorite area to explore, however, is the freezer section. There, if I'm lucky, I'll find foods I'm familiar with from dining out.

The frozen food sections of Asian supermarkets are a treasure trove of all sorts of dumplings, pancakes and buns. Scallion pancakes become a quick snack when all you need to do is heat a pan with a few tablespoons of oil. Ditto for pan fried pot stickers (though those are easily found in mainstream supermarkets nowadays).

My new favorite freezer find are Shanghai Soup Dumplings. When I first saw them I wasn't positive of what they were. The english translation on the label says "Soupy Buns." I thought it was worth a try though; after all they are made in the U.S. and the directions were fairly detailed.

The frozen dumplings I purchased are uncooked and have a pork filling, so thorough cooking is important. I don't own a bamboo steamer, but my metal vegetable steamer worked perfectly. Fill the bottom of a pot with about 1/2" of water (make sure it is below the bottom of the steamer). Lightly oil the steamer with vegetable cooking spray or an oil mister. Arrange the frozen dumplings on the steamer, making sure they do not touch. The dumplings will expand as they cook. Cover the pot and bring the water to a boil, then lower the heat to simmer. Steam the dumplings for 15 minutes.

I like to eat my dumplings with a dipping sauce of sirrachi and soy sauce. Be careful biting into these hot dumplings - the "soup" inside will spray all over. Chinatown in the comfort of home. Enjoy!

Swiss Chard & Anthony Bourdain

While channel surfing the other night, I came upon Anthony Bourdain touring (and eating) his way through Greece on the Travel Channel. I've watched his show, "No Reservations" on occasion, and have always enjoyed being an armchair voyeur to his culinary adventures.

Bourdain commented a number of times on the abundance and variety of greens in the Greek diet. One of his meals included a saute of a dandelion type green with onions and crushed tomatoes. It struck me as a great alternative to my usual preparation of greens: sauteed with garlic. My local supermarket did not have any dandelion greens in stock this week, so I substituted Swiss Chard, which is available year round, and was blown away by the result. I'm sure you will be also. Thanks to the onion and tomatoes, the dish has a lovely sweetness. I can't wait to try this with the more bitter dandelion greens. While many cooks do not use the chard ribs in their sautes, I always include them in mine.

Swiss Chard with Onions & Grape Tomatoes

1 bunch swiss chard

1 medium yellow onion

1/2 pint grape tomatoes

1 - 2 tbsps. olive oil

Add the oil to a large skillet over a medium high heat. Coarsely chop the onion and add to the skillet. Chop the swiss chard, including the ribs. When the onion begins to sweat, add the chard ribs. If the onions begin to brown turn down the heat. Saute for 2 - 3 minutes, then add the chopped chard leaves. Stir to combine the ingredients, and cover the skillet. Turn the heat down to medium. Cook for approximately 20 minutes until the ribs have softened. While the chard and onions are cooking cut the grape tomatoes in half vertically. Add the tomatoes to the chard and onion mixture and cook for an additional five minutes, until the tomatoes are heated though but are not yet soft. Season with salt and pepper to taste.

Tuna Steaks Nicoise

After a little bit of trial and error, I have finally mastered tuna steaks - seared on the outside and rare on the inside. I've gotten in a bit of a rut, however, always making them with either a crust of sesame seeds or cracked pepper.

Last night I broke out of that rut, and was very pleased with the results. I covered the seared tuna steaks with a saute of olives, capers and grape tomatoes.

Tuna Steaks Nicoise

2 fresh tuna steaks, each approximately 6 to 8 ounces and 1" thick. Rectangular shaped steaks will cook more evenly and quicker then those with a triangular shape. If you end up with one of each shape start the triangular steak first.

1 minced shallot

1 large garlic clove, minced

3 Tbsps. pitted Kalamata olives, cut in half lengthwise

1 Tbsps. capers

1/2 cup grape tomatoes, cut in half lengthwise

1 tbsp. dry vermouth or white wine

1 tsp. herbs de provence

3 tbsps. vegetable oil

kosher salt

black pepper

It is best to use a non-stick skillet for this recipe.

Heat 1 tablespoon of the vegetable oil in skillet over medium high heat. Add shallots and garlic. Saute until softened. Remove from pan and reserve. Increase the heat to high, and add the remaining vegetable oil. You may not need all of the oil if there is still a fair amount remaining in the pan. When the oil is hot add the tuna steaks. Cook on high heat for 30 seconds, then decrease the heat to medium high and cook for an additional 2 minutes. Sprinkle the exposed side of the steaks liberally with the salt and pepper. Flip the steaks and cook for an additional 2 minutes (sprinkle the newly exposed side with salt and pepper). Stand the steaks on each long side and cook for an additional 30 seconds on each side (if the steaks will not stay up you may need to hold them with tongs). Remove the steaks to a plate, and tent with foil to keep warm. The steaks will continue to cook while off the heat, so complete the next steps quickly if you want your tuna very rare!

Wipe or pour any excess grease from the skillet. Deglaze the pan with the vermouth or white wine. Add all of the remaining ingredients except the herbs de provence, and quickly saute until heated through. Add in the herbs de provence. Taste the sauce and adjust the seasoning (salt & pepper) if necessary. Top the steaks with the sauce and enjoy.

Good accompaniments to this dish are simply sauteed broccoli and rice or couscous.

Hunter's Chicken - a 30 minute stove top dinner

The classic Hunter's Chicken, also known as Chicken Cacciatore, is a braised chicken dish which includes wine, onions, peppers, tomatoes and mushrooms.  Hearty and satisfying, it unfortunately takes too much time to be a quick weeknight dinner.

This version uses boneless chicken breasts, which significantly shortens the cooking time.  I've also used slice black olives in place of the mushrooms, but either or both can be included.  Serve with slices of polenta, a tossed salad and red wine for a great dinner.

Hunter's Chicken - serves 4

1 medium onion - coarsely chopped

1 red pepper cut into bite size chunks

4 boneless chicken breasts (or 2 whole breasts halved)

1/2 cup grape tomatoes, cut in half lengthwise

1/4 cup sliced black olives

1/2 cup sliced crimini mushrooms (optional)

1/8 cup chicken stock

2 tbsps. balsamic vinegar

1/4 tsp. kosher salt

black pepper

1/8 tsp cayenne pepper.

olive oil ( 2 - 4 tbsps.)

Equipment:  1 large skillet with sufficient room to cook the chicken in one batch.

Heat 2 tbsps. olive oil in skillet on medium high and add onions.  Saute for approximately 5 - 10 minutes until onions begin to soften.  Add red pepper to onions and continue to saute.  

Slice each chicken breast so it is half the original thickness.  This will allow it to cook more quickly and not dry out.  

When pepper and onions have softened (approximately 15 minutes total cooking time) remove from pan.  Add remaining olive oil to the pan then the chicken pieces.  Cook approximately 3 - 4 minutes per side.  The chicken should be cooked through but still moist.  Remove chicken from pan. 

Deglaze pan with chicken stock.  Return chicken, peppers and onions to pan.  Add balsamic vinegar, salt and cayenne pepper.  Add olives and tomatoes and a grind of black pepper to taste.

If you prefer more of a sauce with your Hunter's chicken, increase the chicken stock to 1/2  cup, and add 2 tbsp. tomato paste prior to returning the other ingredients to the pan.

Heat slices of polenta per the directions on package.

Enjoy!

Super Bowl XLIII & Parchment Paper - Revisited

A few months ago I published a post singing the praises of parchment paper, my solution for so many small vexing problems in the kitchen.  I have recently learned a cruel lesson:   brand does matter!

For years I have been relying on Reynolds Parchment Paper.  It easily stands-up to the high heat of my pizza stone, and has been  key to my success in making buffalo chicken wings.  So as Super Bowl Sunday approached I was confident about my culinary choice - Wings !!!

On a recent visit to Bed, Bath & Beyond I purchased some non-Reynolds Parchment paper, assuming what's in a name?  Nothing.  Well, this other brand, Regency, is much thinner and is not designed to withstand high heat.  I cook frozen wings in a 450º convection oven.  The Regency brand paper was so thin it stuck to the pan, stuck to the wings, and fell apart when I tried to remove it from the pan.  The wings were salvageable, but it took time to peel bits of paper off each wing.  Never again will I attempt wings with this thinner product.  I also can't imagine that it will be able to stand-up to the heat of a pizza stone.  This may be find for cakes, but otherwise, stick with Reynolds.

Pork Loin Roast with an Indian Twist

Fast, easy and tasty, I am now a convert to this cut of meat.  The finished roast was unbelievably moist, and for only $6.99 lb. at Trader Joes, I think this makes a very economical meal.  One note, most of the recipes I've seen suggest cooking to an internal temperature of 145º to 150º.  I compromised and cooked the roast to 147º and then allowed it to sit for 10 minutes.  I thought the roast was undercooked to my taste (very dark pink), and ended-up putting it back into the oven for 5 minutes.  Next time I'll take the roast out at 152º.  

Indian Inspired Pork Loin Roast

1 pork loin roast (mine was 1.25 pounds for two people, but the recipe makes enough topping for a much larger roast)

1/4.  cup coriander seeds, coarsely chopped in a food processor fitted with a steel blade

Add to the food processor:

2 large cloves of garlic, smashed.  Pulse

1 cup bread crumbs (preferably fresh)

1/2 tsp. salt

1 tsp. curry powder

 

Pulse to combine the above ingredients, then add via the feed tube, with the machine running:

1/4 c. olive oil.  The bread crumb mixture will be slightly moistened, but not clumping together.

Place the pork loin on a roasting pan.  Cover with the breadcrumb mixture, patting gently so the breadcrumbs adhere and the roast is fully covered on all exposed surfaces.

Roast for 45 minutes, or until the internal temperature reaches 152º.

I served the roast with Israeli couscous flavored with chicken broth and tumeric, and steamed green beans.  

Gratin, scalloped or lyonnaise - the allure of a potato casserole

It is cold, very cold, outside.  My body is begging for warm, stick to your ribs, comfort food.  

When it comes to side dishes involving potatoes I've been in a definite rut - mashed or oven roasted.  I really want a potato dish combining the best attributes of both preparations, the "bite" of oven roasted with the creaminess of mashed.  I had vague memories of my mom's "scalloped" potatoes.  A casserole of sliced potatoes and  Campbell's Cream of Mushroom soup.  A start, but I knew better options were out there.  

So, what is the difference between a gratin, lyonnaise and scalloped potatoes?  A gratin has a lightly browned crust of cheese.  Lyonnaise must have onions and usually white wine, no cheese required.  Scalloped potatoes, are a little harder to define.  I think it is any creamy casserole of sliced potatoes:  cheese and onions are optional.

So after a little research I produced the following potato gratin to rave reviews.  Most of the recipes I found were heavy handed with fat, using a cup of heavy cream, a cup of grated Gruyere cheese, and generous dabs of butter on the top.   As delicious as that sounded I wanted something a little heart healthier so settled on 1/2 cup of half 'n half combined with 1/2 cup of water, and omitted the butter on the top.  My cheese was limited to what I had on hand, that day only three slices of Swiss and some grated Parmesan.  Next time I'll experiment with blue cheese or chevre, two staples of my refrigerator

Gratin of Potatoes - serves 4 to 6 as a side dish

4 to 5  medium size Yukon Gold Potatoes

1/2 cup half 'n half

1/2 cup water

1/4 c. grated Parmesan

1/2 c. grated Gruyere or Swiss cheese

1 medium shallot, finely minced

butter

salt

pepper

Preheat oven to 425 degrees.

Butter the sides and bottom of a 1.5 to 2 quart casserole. I used a 8" by 8" Pyrex dish.

Peel potatoes and cut into 1/8"  slices.  

Layer the potatoes in the baking dish, sprinkling shallot, and cheeses between each layer.  The final dish should be 3 or 4 layers thick.

Combine water and half and half.  Add dashes of salt & pepper. Mix and pour over potatoes.

Cover the dish with aluminum foil and bake for 25 minutes.  Uncover, sprinkle generously with remaining Parmesan cheese and bake an additional 20 minutes, or until there is a light brown crust and the potatoes  are tender to the fork.

My New Year's Resolution - Eat More Veggies!

For the past few years I've been trying to broaden the variety of vegetables in my diet, and also learn new ways to prepare those vegetables I'm already eating.  To help me achieve my goal, I regularly borrow vegetable cookbooks from the library.  If I fall in love with the book, I may buy it for my collection.  If not, I learn what I can and try a few recipes before the book's due date.

Last week I checked out "Vegetable Love" by Barbara Kafka.  I loved the way the book is organized, a separate chapter for each vegetable, with lots of background information.  I don't always agree with some of her pronouncements, such as you cannot roast cauliflower ( this happens to be my favorite way to make cauliflower!)  but overall, I found the book a great source for ideas and how to information.

The following recipe for Lamb Stuffed Delicata Squash, has its origins in Barbara's Lamb Curry Stuffing.  I've modified the stuffing recipe slightly, and also substituted the delicata squash for her suggestion of zucchini, eggplant or peppers.  The result:  a great balance between the spicy lamb mixture and sweet squash.  Enjoy.

LAMB STUFFED DELICATA SQUASH (4 servings)

2 delicata squash - sliced lengthwise and seeded

1 lb. ground lamb

1/4 c. chopped onion

2 cloves garlic - smashed and minced

1 tbsp. curry powder

1/4 tsp. cayenne pepper

1/4 tsp. cinammon

1/4 c. yellow raisins

1/4 c. white rice

1 c.  chicken broth.

Preheat oven to 425 degress

Bring chicken broth to a boil in a small saucepan.  Add rice and cook for 8 minutes.  Remove from heat and let cool for 15 or 20 minutes.  The rice will absorb more liquid as it cools, and still be watery at the end of the cooling time.

In a large bowl combine the ground lamb and all of the remaining ingredients except for the squash.  Using your hands, thoroughly mix.  Add the rice/broth mixture and again mix until the rice is evenly distributed throughout the meat mixture.

Place the 4 squash halves in a shallow baking dish or rimmed baking sheet.  Distribute the meat mixture evenly among the 4 squash halves, patting gently to remove any air pockets. Cover with foil and bake for 35 minutes.  Remove foil and bake for an additional 10 minutes, or until squash is tender to the fork.

Cornmeal Crusted Tilapia

Healthy, quick and easy.  Sounds like a perfect choice for a week night dinner.  Unlike most breaded fish recipes, no dairy or eggs are involved.  The result is still a nice, crispy crust, with no added cholesterol.  Sorry, once again the product was consumed before a picture was taken.  I served this with sauteed red Swiss chard and homemade "rice-a-roni."

Cornmeal Crusted Tialpia - 2 servings

Yellow cornmeal 1/2 c.

Salt & Pepper

2 Tilapia fillets

3 tbsps. vegetable oil

non-stick skillet

Place cornmeal in a shallow bowl. Season to taste with salt, pepper, and if desired, garlic powder (start with 1/2 tsp. of each).

Rinse fillets under cold water.  Do not dry.  Place in cornmeal, gently pressing fillets into the cornmeal.  Flip and "bread" the alternate side.

Heat 3 tbsps. of vegetable oil in a non-stick skillet.  Add breaded fish filets and cook approximately 2 - 3 minutes per side, until nicely browned.

Remove fillets from skillet, gently pat with paper towels to remove any excess oil.  Garnish with shopped parsley or chives, and fresh lemon juice.

RICE-A-RONI

1 c. white rice

1/2 cup spaghetti - broken into 2" pieces

1 tsp. chopped garlic

2 tbsp. olive oil

2 cups chicken broth

Heat oil in a skillet.  Add chopped garlic,.  Add broken spaghetti strands to skillet, and lightly brown.  Add rice and allow to slightly brown.  Slowly add chicken broth.  Stir to prevent the rice and pasta from sticking to the bottom of the skillet. Bring to a simmer and cover the skillet.  Cook for approximately 20 minutes or until all of the liquid has been incorporated. Add salt & pepper to taste.

Inside Out Chicken Cordon Bleu

My apologies in advance for not having a picture of this wonderful, easy, elegant dish prepared last night by my son.  I'll gladly handle clean-up duty when the reward is something this yummy.

Classic chicken cordon bleu has the ham and cheese rolled inside the chicken breast.  This dish had the ham and cheese on the outside, which made the dish a little more interesting.

Inside Out Chicken Cordon Bleu (4 servings)

2 whole boneless chicken breasts or 4 single breast halves.

2 eggs 

seasoned bread crumbs

flour

8 slices black forest ham

8 slices swiss cheese

salt

pepper

toothpicks

oil for frying

Preheat oven to 350 degrees.  

If using whole breasts divide in two before proceeding. Butterfly each half breast.  Place between sheets of plastic wrap and pound to an even thickness, approximately 1/4 inch.  Be careful not to tear the meat.

Place one or two slices of swiss on each breast, and cover with the ham.  Whether you use one or two slices will depend on the dimensions of your ham and cheese slices.  There should be a single layer of cheese followed by the ham covering most of each breast.  Roll the breasts with the ham and cheese on the outside. Secure with toothpicks.

Set-up a breading station.  Place flour, bread crumbs, and the eggs in three separate bowls. Add salt and pepper to the seasoned bread crumbs to taste.  Scramble the eggs.  Bread the chicken rolls by first covering with flour, then egg, and lastly with the seasoned bread crumbs.

In a large skillet heat the vegetable oil on medium high.  The oil should be approximately 1/4 inch deep.  Place the chicken rolls in the skillet without crowding.  If the skillet is not large enough, then brown the chicken in two batches. Brown the chicken rolls on all sides, so the breading is crisp.  

Spray with olive oil or Pam, a baking dish large enough to hold without crowding the four rolled chicken breasts.   Place the browned chicken breasts in the prepared baking dish. Bake uncovered in the oven for  20 minutes.

Bread Crumb Coated Mustard Pork Chops - the fastest weeknight dinner

I'm not a natural at making pork chops.  My mother made them frequently when I was growing-up.  Dry, tough, flavorless - the only redeeming part of the meal was the stuffing which she usually made as an accompaniment.  My husband prefers not to eat pork, so in deference to his tastes pork chops were banished from my diet for the first 15 years of our marriage.

Times and needs change.  Our son is now a teenager, and always searching for large amounts of protein.  Chicken gets boring and frequent beef isn't a heart healthy alternative so now, when my husband is traveling or out for dinner, pork chops are on the menu.  I've been learning on the job when it comes to pork, asking friends for recipes, searching the on-line food sites.  My greatest success will not be a new dish for most of you, but with this recipe I finally made a great pork chop:  juicy and flavorful.

Bread Crumb Coated Mustard Pork Chops (serves 4)

4 center cut boneless chops, appx. 1/2 inch thick

2 Tbsp. brown mustard or mustard of your choice

1 egg

fresh bread crumbs or panko, seasoned with salt & pepper

2 tbsps. olive oil for frying

Scramble the egg combined with the mustard.  Dip each chop in the egg/mustard mixture, then the into the seasoned bread crumbs.  Using a non-stick skillet, heat 2 tbsps olive oil, add chops, and cook until crisp and cooked through, approximately 4 minutes per side.

Thanksgiving Turkey - don't be afraid to try new things

Thank you Alice Waters.  Thank you Weber Grills.  Thank you Ilene.  

I am not a turkey pro.  I've made perfectly acceptable turkeys in the past, but never one which was anything special.  This year's turkey  was special.  I've already received requests to make this turkey again, and not wait for next year's Thanksgiving.

The method:  Alice Water's Turkey Brining Recipe (you can find this many places on the web, including the NY Times).  Instead of having the turkey soak for 72 hours, I only kept it in the brining solution for 24 hours.  I've brined before and ended up with a bird which was too salty. Other friends have complained their brined birds were rubbery.  The 24 hour brine resulted in a flavorful and moist bird with a great texture. It also made it easier for me to find a way of keeping the bird soaking at the correct temperature.  My solution:  I used a brining bag, which is just an oversized ziplock plastic bag.  The solution didn't totally cover the bird in the bag, but by keeping the bird breast side down, the most important part of the turkey received the full benefit of the brining solution.

I placed the turkey/brining bag in a disposable roasting pan, surrounded the turkey with some ziplock bags filled with ice, and covered the turkey and the top of the pan with an inverted ice chest.  I kept this on my screened-in porch, but a garage would have worked equally as well.  It was easy to transfer the turkey to the roasting pan when it was ready to cook, and clean-up was a snap:  the brining solution went down the drain, and the brining bag out to the garbage.  The roasting pan and turkey went out to the grill.

This is the first time I've attempted to grill or smoke a turkey.  My brother, who use to live in California, thinks the cold temperatures make it a difficult proposition, but he uses a charcoal grill.  We have a large (six burner) Weber. I pre-heated the grill with all six burners set on high. Then, using only three burners set to low, the grill maintained a temperature of about 375 degrees, and cooked my twelve pound bird in record time, two hours.  I think the Weber is a more efficient convection oven then the regular convection oven in my kitchen.  It also allowed me to partially smoke the turkey, with the addition of a tin of soaked apple wood chips placed directly on top of one of the burners.

Next year I'll try my brother's suggestion.  When the bird comes-off the grill, I'll put a pan of stuffing on so it will incorporate some of the smoke flavor while baking.  Enjoy!

Shrimp & Naan "Wraps"

A few days ago I sauteed shrimp in olive oil and garlic for dinner.  There were a few shrimp left over, and I was trying to figure out how to turn them into a tasty lunch.   Luckily my refrigerator and freezer offered a wealth of good options:  mango, spicy mayo, butter lettuce, and naan.  

Frozen naan is now a staple in my house.  It heats quickly in the oven, and is great not only for my attempts at Indian cuisine, but also as an alternative to crackers when serving cheeses and various tapenades.  Since I was heating up the oven for the naan, I also wrapped the shrimp in aluminum foil and put them in at the same time as the naan. The naan and the shrimp were heated through in about three minutes. The wraps were assembled as follows:

1 naan - spread generously with spicy mayo

1 leaf of butter lettuce

2 or 3 slices of mango

2 or 3 shrimp

The wrap was too thick to roll, but the naan was large enough to fold in half, sort of similar to a soft taco.  Yumm!

 I apologize for the lack of a picture, put as frequently happens, I ate everything before I had a chance to take any photos!  

Spicy Smoked Salmon Canapes

I love spicy tuna-maki. It's my must have in every sushi order. I wanted to find a way to satisfy my craving for the spicy mayo which is central to these makis, without having to spring for sushi. The result: an easy appetizer which requires little work and is a nice alternative or compliment to a cheese board and olives.

Ingredients:

3 tbsps. mayonnaise
sirrachi or hot sauce of your choice
6 ounces smoked salmon
2 tbsps. sesame seeds, toasted in a dry skillet till lightly browned.
1 green scallion finely sliced.
2 heads of endive

This is not an exact recipe. The proportions of hot sauce to mayonnaise depend on personal taste and the strength of your hot sauce. I used sirrachi, but there was a noticeable difference in the heat between the bottle I picked-up at Trader Joe's and the bottle from my Asian grocer. My suggestion, keep on adding hot sauce until the mayo has a BIG kick. Remember you want a little bit of spicy mayo to add a lot of flavor to the smoked salmon. I started with about 3 tablespoons of mayonnaise and 1/2 tsp of hot sauce. I kept adding small increments of hot sauce until I reached the desired heat level. The finished product was somewhere in color between a creamsicle and orange juice.

6 oz. of smoked salmon ( appx. 2/3 of a 8 ounce package) - dice the salmon into small pieces.

Add spicy mayo to smoked salmon in 1/2 tsp. increments until desired spiciness is reached. If your spicy mayo is too mild you will end up with a mash of mayo and salmon. The goals is to minimize the amount of mayo needed.

Mix salmon/mayo mixture with one finely sliced green scallion.

Fill 1/2 of each endive leaf with salmon mixture, top with toasted sesame seeds.

Other serving ideas: toast points, water crackers, naan.

Whole Wheat Pizza Crust - two thumbs down.

I've tried, I really have, to embrace healthier eating habits. This includes making the switch to whole wheat pizza crusts. Pies with such crusts just don't compare to the classic white crust. Whether you like it thin and crispy or thick and chewy, the taste is different, and in this instance, not better - or even equal.

So, with a new found allegiance to the traditional crust, I share with you the latest successful topping combos from my home pizzeria.


Pie #1 - meaty and zesty

tomato sauce
grated mozzarella
sweet Italian sausage (cooked and cut into bite size chunks)
pepperoni
roasted green peppers
canned diced jalapeno chiles

Pie #2 - savory & cheesy

tomato sauce
grated mozzarella
sweet Italian sausage (cooked and cut into bite size chunks)
ricotta
roasted green peppers
mushrooms

Enjoy!

Lamb Stew with Root Vegetables

Shorter days, cooler nights - both increase my yearnings for comfort food. This weekend I craved stew, something I rarely make. I knew I wanted the stew to include carrots and parsnips, two root vegetables which become incredible sweet when slowly roasted. The rest of the recipe was a big question mark. I turned to a number of my cooking "bibles." The classic Mastering the Art of French Cooking, a slim volume from Le Cordon Bleu that my daughter gave me as a gift after a summer in Paris, and a peek at Patricia Wells' Vegetable Harvest. Armed with a few ideas, and techniques I headed to the market.

The first question was beef or lamb. The "stew" beef was cheaper, $5.99 per pound, but had a lot of fat and gristle marbled throughout. The stew meat cut from the round was leaner, but I knew it would need a long, slow cooking, to yield a tender stew. The lamb stew meat was some where in between the two cuts of beef as far as leanness, but at $9.99 per pound was clearly a more indulgent choice. Cut from the top of the leg, I knew it would require a bit of prep work, but not need a long cooking to produce a tender stew.

Well, the results are in, and this lamb stew is a flavorful, easy and satisfying dish.

Lamb Stew with Root Vegetables (4 servings)

1.5 lbs. lamb stew meat (from leg or shoulder). Remove silver membrane and extra fat. Cut into 1 inch square cubes.

1 large onion, sliced thin
1 can whole peeled tomatoes
4 - 5 large carrots, peeled and cut into 2 inch slices
2 large parsnips, peeled and cut into 2 inch slices

2 - 3 large garlic cloves, minced
1 c. red wine
1 tbsp. sugar
2 tbsp. flour
1 bay leaf

1, 8 oz. package white button mushrooms
1, 8 oz package crimini mushrooms
salt
pepper
olive oil

Preheat oven to 450 degrees.

In a medium fry pan, heat 2 tbsp. olive oil. Add lamb cubes in batches and brown on all sides. As cooked, transfer lamb to dutch oven. When all of the lamb is browned and in the dutch oven, season with salt & pepper. Dust lamb with flour and stir to coat. Place pot in oven, uncovered, and cook approximately 5 minutes, until floured lamb pieces are lightly brown. While lamb is browning in oven, add sliced onion and minced garlic to fry pan and saute. Add additional olive oil if necessary. Cook onions until softened and beginning to brown. Add onions, wine, cut carrots and parsnips to dutch oven. Cover and return to oven. Lower oven temperature to 325 degrees.

Add canned tomatoes and all juices to fry pan. Add sugar. Break-up tomatoes with spoor as they cook. Simmer on stove until reduced by 1/3, approximately 30 minutes. Add thickened tomatoes to dutch oven. Continue to cook covered in oven for approximately 1 additional hour.

Clean mushrooms. Cut in half or fourths. Add to stew in dutch oven and cook for an additional half hour.

Taste and adjust seasoning if necessary. The stew may be cooled overnight or served right away. Serve with mashed potatoes, buttered noodles, or rice.

Grilled Scallops on a Salad of Baby Spinach.

This is one of my favorite quick meals. I first made it for some friends. We were having a relaxing evening around the fire, and I wanted something quick that we could easily eat while sitting in the living room. The great thing about scallops: they only take 5 minutes to make. I usually have a bag of frozen scallops in the house, and though force thawing under cold water isn't recommended, I've had good success with that method. Key is to put the thawed scallops on paper towels to dry prior to sauteing. Sea scallops are large and rich, so I find three to four per person is sufficient.

Grilled Scallops on a Salad of Baby Spinach - serves 4

2 Tbsps. Pine Nuts
1 dozen grape tomatoes
baby spinach - approximately 3/4 cup per plate

1 lb. sea scallops
1 tbsp. olive oil, or more if needed.
Scant 1/4 c. white wine or dry vermouth
juice of 1/2 lemon

Toast pine nuts in a small dry skillet set over medium heat, approximately 5 minutes.
Slice grape tomatoes in half lengthwise.
Evenly distribute spinach, sliced tomatoes and pine nuts among 4 plates.

Heat 1 tbsp. olive oil in medium skillet. Add scallops and cook for 2 minutes without disturbing, or until bottom edges of scallops turn white. Turn scallops over and cook for an additional 2 minutes, or until lightly browned but still translucent in the middle. Plate scallops atop spinach salad.

Pour off all but 1 tbsp. of olive oil in pan. Add wine or vermouth, and simmer while scrapping off any brown bits stuck to bottom of pan. Simmer for 2 minutes. Add lemon juice, salt & pepper to taste. Spoon hot dressing over scallop salad.

Spicy "Szechuan" Fried Shrimp & other Comfort Food

I was home alone last night, and decided to make food which satisfied all of my cravings! A true indulgence. It was cold out, and I wanted comfort food and something spicy. The result was a multi-cultural meal of chickpeas with spinach, and my rift on szechuan pepper and salt shrimp.

I didn't have the right spices on hand for true szechuan shrimp, but knew I could satisfy my flavor cravings with a blend of cayene pepper, curry powder, garlic and salt. Success and easy to boot. Best of all, fresh shrimp were on sale, so for $3.50 I had a wonderful meal.

Spicy "Szechuan" Fried Shrimp

8 - 10 fresh shrimp, devined, with shells left on. Pat dry before proceeding.

In a ziplock bag combine:

1 tbsp. cayene pepper
2 tsp. curry powder
1 tsp. garlic powder
1/2 tsp kosher salt.
1/4 tsp. ginger powder

Combine well and taste. Adjust seasonings as necessary. Add dried shrimp to ziplock bag and shake to coat.

Heat 1 tbsp. olive oil in medium skillet. Add shrimp and cook, approximately 1 minute per side, until shrimp are pink.

Serve with rice, plenty of beer and napkins.

Chickpeas with Spinah.

1 can of chickpeas, drained and rinsed.
1 shallot, minced
2 cloves of garlic, minced.
1/3 c. water
2 c. baby spinach
pinch of kosher salt.
1 tbsp olive oil.

Heat oil in a medium sauce pan. Add shallot and garlic, saute just until tender. Add chickpeas, stir to lightly coat with oil. Add 1/3 c. water and baby spinach. Cover and simmer for 15 minutes, until all ingredients have heated through and the spinach is wilted.