Sriracha Cole Slaw
It is rare that I will make something at work all day and then come home and make it for dinner. Welcome to one of those rare days.
Today's gastronomical delight is Sriracha Cole Slaw. Really. Cole slaw with a spicy bbq sauce base. Creamy, crunchy, and mildly spicy - the bbq sauce is tempered by the mayo. It's one of those dishes that keeps me going back for more. And more.
And it's so easy to make.
I've been using the Sriracha BBQ Sauce on everything, from ribs - last night - to chicken, pork, and a tri-tip on the grill. It just works. And, knowing that it just works, I knew it would work as a salad dressing, as well.
Sometimes ya just know.
I made a hefty batch and tonight, put it on burgers. The burger was a total mess to eat. Just the way a good burger should be. There's enough left to have it a few more times, because... well... It's really good.
Sriracha Cole Slaw
- 1 bag shredded cabbage
- 1 bag shredded carrots
- 1 red onion, julienned
- 1 1/2 cups mayonnaise
- 3/4 cup Sriracha BBQ sauce
- Salt & Pepper, to taste
Slice onions into strips. In a large bowl, mix carrots, cabbage, and onions.
Add mayonnaise and Sriracha BBQ sauce and mix well.
Taste for seasoning and add salt and pepper, as desired.
Tonight's dinner was remarkable in another way, as well. Not the tater tots covered in cheese - I get those now and again... No... It was actually buying pre-shredded cabbage and carrots! That's almost a first, for me!
Will wonders never cease?!?
Roasted Vegetable Soup with Coca Cola Country Ham
Coca Cola?!? In MY house?!? Has the End of Times come and gone?!?
Well... not quite. It was a recipe ingredient. Really. And it was an imported Mexican Coke - made with sugar.
I drink maybe three Cokes a year. All from Mexico from an ice-cold bottle. Even if high fructose corn syrup was a healthy alternative to sugar, I wouldn't drink American Coca Cola. It's too damned sweet. The Mexican Coke made with sugar really is a fun and refreshing beverage. Three times a year.
I used to love Coke, Dr. Pepper, Bireley's Orange soda... Working in restaurants at a young age, I had a pretty much endless supply of it. But as I got older - and they changed the sweetener to HFCS - I lost my taste for it. Today, plain seltzer is my carbonated beverage of choice.
But we had country ham in the 'fridge compliments of Ann and Julie, and the label gave a recipe for fried ham in cola. I had to go for it. There's a world of difference between a country ham and a city ham. City hams - the ham you find at the supermarket, bone-in, boneless, spiral cut, etc., are a wet-cured ham, giving the meat a mild, tender and juicy flavor. Country hams, on the other hand, are dry-cured. They're rubbed with salt and seasonings, then smoked and aged for anywhere from a few months to several years. They're salty, chewy, and more intensely-flavored.
The simple recipe called for half cola and half water in a skillet, and then to fry the ham in it for a few minutes per side. More braising than frying, but who am I to argue?
It came out pretty damned good. The Coke added sweetness and the water leeched out a bit of the salt. It was chewy and really flavorful. I put pieces on buttered baguette and dipped it into the soup for a fun-flavor-combination.
The Soup...
It was going to be a roasted cauliflower soup, but when I opened the vegetable bin, I found bits and pieces of this-and-that that needed using up. Roasted Vegetable Soup was born.
Broccoli, carrots, onion, cauliflower, garlic, and mushrooms were drizzled with olive oil, salt, and pepper and roasted at 425° for about 30 minutes. Into a pot they went with a cup of white wine, water, a carton of vegetable broth, and herbs d'Provence. When it all cooked down nice and mushy, I hit it with the immersion blender and 2 cups of heavy cream.
It simmered away for a bit and dinner was served!
I vacuum-sealed the remaining ham and placed it in the freezer. I'm thinking that some of it is going to grace the Thanksgiving Table in some way and I definitely see a Bean Soup in our near future...
This is gonna be fun!
Thanks, Ann & Julie!
Corn Cakes
I was going through the links on the site today - seeing what was new and making sure they were all still current - when I got to David Lebovitz.
Now... I have been unashamedly in love with David since forever. He was the pastry chef at Chez Panisse for years, and his approach to desserts is everything I love - uncomplicated but intense. His Lemon Bars are the gold standard by which all others are judged.
So... while perusing his website I came across a recipe for Corn Cakes. Oh my goodness. I am a corn junkie. Fresh off the cob, ground up into corn chips or tortilla chips, corn bread, corn sticks, hushpuppies, or corn dogs, I loves me some corn.
I knew at that moment we were going to have them for dinner.
David warned that corn flour is not the same as corn meal - which I did know - but I did a bit more research since I always have masa harina on hand and learned it was not the same, either. Masa harina and corn flour look a lot alike, but they are different types of corn processed in very different ways. They are not interchangeable. Fortunately, corn flour is available right up the street from me.
So... armed with my bag of corn flour, I went to work. In absolutely no-time, I had corn cakes on the table. It's a ridiculously-easy recipe.
They were fantastic and as we were eating them we were thinking of other ways to use them - as in the base for a take on eggs benedict, for one... I would love a gooey runny yolk on one of these...
Fresh Corn Cakes
adapted from David Lebovitz who adapted it from Alice Waters
- 1 1/2 cups corn flour
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp black pepper
- 4 tbsp butter
- 1 cup milk
- 1 tbsp honey
- 2 ears of fresh corn - about 2 cups
- 2 large eggs, separated
- 1 large egg white
Blend the corn flour, baking powder, salt, and pepper in a mixing bowl. Set aside.
Warm the butter with the milk and honey, until the butter is melted. Set aside until barely warm.
When cool, stir it into the dry ingredients alomng with the 2 egg yolks, and the corn.
In a separate bowl, beat the 3 egg whites until stiff and then fold them completely into the corn mixture.
Heat a pat of butter in a skillet. Using a 1/4-cup ice cream scoop, scoop batter into the pan, spacing them comfortably apart.
Cook the cakes until browned on the bottom and starting to bubble around the edges - like a pancake. Flip the corn cakes and cook on the other side until lightly browned.
Serve with sour cream, if desired.
David added cayenne and hot peppers to his. I left both out as Nonna is no longer a fan of spice, but I'll definitely add some in next time I make them. And there will be a next time!
So thank you, David and thank you Alice. It was fun...
And speaking of fun... there's a couple more of your cook books I'm going to have to get real soon...
Eggplant Relish
Eggplant has been calling my name for the past few days, but I wasn't sure just how to answer. I wanted it kinda mixed in with other stuff, but I didn't want a caponata.
I had seen a recipe once upon a time for a relish where eggplant and peppers were roasted and then chopped, but I didn't feel like roasting and I didn't know where the recipe was. So I broke out a skillet and just went for it.
I think the original recipe had a lot of hot peppers in it, but Nonna is no longer a hot-pepper-eater, so I just went for a red and a green. If you like heat, add a jalapeño or three. If you don't, leave 'em out. Basic cooking - use what you like and don't worry about it.
I took a pork tenderloin and cut it into serving sizes and then grilled the pieces. While eating, we thought the relish would make a great bruschetta and also be equally good served cold or room temperature as a dip or spread. I could definitely see it as a sandwich spread with roast beef on a crusty roll.
Eggplant Relish
- 1 smallish eggplant, peeled and diced
- 1 green pepper, diced
- 1 red pepper, diced
- 6 green onions, chopped
- 1/2 cup red onion, chopped
- 3 garlic cloves, minced
- lemon juice
- parsley
- salt and pepper, to taste
Dice vegetables and add to skillet with a bit of olive oil. Saute until vegetables are well-cooked. Remove from heat and add about 2 tbsp lemon juice and a few tablespoons of fresh-chopped parsley. Taste for seasoning and add salt and pepper, as desired.
The lemon juice and parsley both add a bit of freshness to the dish and it paired well with the pork tenderloin. And now I'm wondering how I could make this and can it and not have it lose that fresh flavor.
I may have to do a bit of test-kitchen work...
Chicken and Spinach Pesto
Tomorrow is the first day of Spring. It is pouring rain outside, but it may be sunny and get up to the low '50s tomorrow. Oh joy.
I loved the snow, but with winter officially over, I'm officially ready for some warmer weather - and a bit of a diet change. I'm really looking forward to the spring produce.
I realize that just about anything can be bought at any time, nowadays. Berries and watermelon are in stores during blizzards in January. I very rarely buy them. I really want to experience that first in-season strawberry, savor that local produce. Things just aren't special if you can get them anywhere and anytime.
I think that's why I enjoy the snow so much. It puts the seasons in perspective. I can really enjoy the budding trees, plants and flowers, after seeing everything blanketed in snow for months. It's time to clear the cobwebs and get out and start enjoying the lengthening days.
Of course, it helps when it's not pouring rain. On those days, I sit inside and wax poetically about how nice it's going to be.
Soups, stews, and casseroles are going away and I'm starting to think salads and grill. Tonight was a bit of a hybrid.
I had seen a recipe in Fine Cooking magazine for a Mozzarella and Spinach Pesto Melt and thought the concept was pretty good - but I really couldn't see Nonna enjoying one for dinner. I thought that deconstructing it a bit would give me the flavors I was looking for in a meal that would be pleasing to all.
Instead of crusty bread, I went with a chicken breast. I spread a thin layer atop an almost-cooked breast and topped it with mozzarella and melted it in the oven. Diced tomatoes on top.
I then cooked up some penne and mixed it with more of the spinach pesto for a great side dish.
And I got my crunch from a sourdough roll hot out of the oven.
Spinach Pesto
- 1 6oz bag baby spinach
- 1 1/2 cups freshly-grated Parmigiano-Reggiano
- 1/2 cup pistachios
- 1 tbsp lemon juice
- 2 tbsp good olive oil
- Salt & pepper, to taste
Pulse the spinach, cheese, pistachios, lemon juice, salt & pepper in a food processor until finely chopped. With the motor running, drizzle in the oil to make a smooth, creamy pesto paste.
Use as you would any pesto - as a spread, in pasta, or as an ingredient in eggs, potatoes, salad dressings...
Use your imagination. And c'mon Spring!
Alsatian Potato Pie
I was perusing a Huffington Post food slideshow the other day. You know how they are - 101 ways to cook [fill in the ingredient] or 9000 ways to bake a chocolate cake. Some of them are good, others?!? I don't think so.
The fun thing about them, though, is they can send me off into the Neverland of recipe. One click leads to another leads to another... Somewhere or somehow, I ended up on Martha Stewart's site with an Alsatian Potato Pie staring at me. It sounded so ridiculously good that I had to try it.
I'm really glad I did - it's ridiculously good!
The concept is thick-sliced potatoes, cooked until barely tender, and then layered in puff pastry with leeks and cheese. Later, after it has baked and is almost done, a heavy cream reduction is poured in.
My kind of recipe!
I have to admit I could have sat down and eaten the entire thing, myself. It was ridiculously good.
This is loosely adapted from Martha...
Alsatian Potato Pie
- 2 large russet potatoes, peeled and cut into 1/4-inch-thick rounds
- 1 cup heavy cream
- 5 cloves garlic, crushed with the flat side of a large knife
- 1/2 tsp grated nutmeg
- Black pepper
- 2 tbsp butter
- 1 medium leek, thinly sliced
- 1/4 cup chopped Italian parsley
- 1 (14 ounces) frozen puff pastry, (such as Dufour), thawed
- 1 1/2 cups shredded cheese (I used a block of pepper jack)
Cover potatoes with water in a medium saucepan. Bring to a boil over high heat. Add a pinch of salt; cook until just tender, 13 to 15 minutes. Drain. Let cool.
Bring 1 cup cream, the garlic, and nutmeg to a boil in a small saucepan over medium-high heat. Cook mixture until reduced by half. Season with salt and pepper; set aside.
Cook leek in butter until softened, about 5 minutes. Remove from heat. Stir in parsley; season with salt and pepper. Set aside.
Preheat oven to 400°degrees. Set 1 sheet puff pastry on a baking pan lined with parchment paper. Add the potatoes, leaving a 1/2-inch border all around and overlapping potatoes slightly. Top with the leek mixture and cheese; season with salt and pepper. Cover with remaining dough and gently press edges with a fork to seal. Cut 2-inch slits lengthwise in center of crust, 2 inches apart.
Bake pie until golden brown and puffy, about 35 minutes. Remove from oven. Pour cream mixture into pie vents with a funnel. Bake 10 minutes more. Let stand 15 minutes before serving.
Did I mention it was ridiculously good?!?
Everything about it was just slightly over-the-top. This may become a cold winter night staple.
It was ridiculously good.
Sharing the plate was a thin-sliced chicken breast wrapped in prosciutto. I quickly sauteed it in a drizzle of olive oil and then set the pan under the broiler.
Ridiculously good.
Lentils and Fennel
I love stuff on top of stuff. Layers of food are good. I've dealt with people who can't stand having their food touch other foods. I really do feel sorry for them. Mixing food is fun!
Tonight's dinner was a mixture of really simple flavors and different textures, topped with slices of grilled pork tenderloin.
The concept came from Bon Appetit. They did a dish with Italian sausage and such. I'm over Italian sausage for a few days. I thought I'd bring it up a notch.
The dish could easily be made vegetarian or vegan. I cooked my lentils in beef broth for a bit of a flavor-boost, but mushroom or vegetable stock - or even just water - would work just fine. The original recipe calls for adding a tablespoon of red wine vinegar at the end. I used a nice sherry vinegar because I had it. Use what you have, the better the better.
I also used the last of my black lentils mixed with green lentils.
Lentils and Fennel
- 1 cup dried lentils
- 1 fennel bulb
- 1 medium onion, finely chopped
- 3 carrots, cut into small dice
- 1/2 teaspoon fennel seeds
- Chopped fresh Italian parsley
- 1 tbsp sherry vinegar (or other good-quality vinegar)
- S&P
Cook lentils in broth, uncovered, until lentils are just tender.
While lentils simmer, cut fennel bulb into 1/4-inch dice and chop about 2 tbsp fennel fronds for the finish.
Heat a bit of olive oil in a skillet and add onion, carrot, fennel, and fennel seeds. Cook until vegetables are tender, about 10 minutes.
When vegetables and lentils are cooked, stir lentils into vegetables and cook until heated through. Stir in parsley, vinegar, and fennel fronds. Add S&P, as desired.
Top with sliced pork tenderloin.
Mushroom Risotto
While at the grocery store this morning, I found packages of exotic mushrooms on sale. Chantrelles, crimini, and oyster mushrooms. Why they're called exotic when they're grown just a few miles from here is a mystery to me, but regardless... when I saw them I immediately thought risotto. Into the cart they went.
Grocery shopping is all about what looks good and what's on sale. That means there's a lot of controlled impulse-buying going on. Controlled being the operative word. There's no buyers remorse at our house. If it's purchased, it is consumed. And it was time for something other than soup.
I can only eat so much soup, and Victor is slowly on the mend, so I thought risotto would be a good transition meal.
It did come out good. I had mushroom broth in the cabinet, and while I was missing the white wine I usually have on hand, I started with a splash of brandy to knock it up a notch. It worked.
Mushroom Risotto
- 8 oz assorted mushrooms
- 1 cup arborio or other risotto rice
- 3 cloves garlic, minced
- 1/4 cup brandy
- 6 cups mushroom broth, hot
- 2 oz granna padano, grated
- 3 tbsp parsley, minced
Saute mushrooms in a butter/olive oil mix. Add garlic and lightly cook. Add rice and saute until edges are translucent.
Add brandy and cook until evaporated.
Add mushroom broth 1/2 cup at a time, stirring until broth is absorbed before adding next ladle.
When rice is cooked, stir in grated cheese and stir in parsley. taste for seasoning and add salt and pepper, as desired.
Risotto really is the ultimate comfort-food and it's ready in less than 30 minutes.
And speaking of comfort-food, I made rice pudding for dessert. The recipe comes from my mom's cook book. Mom usually made baked rice pudding, but I don't have as much luck with it as she did.
Butternut Squash and Spinach
Tonight's dinner is brought to you by spinach and butternut squash. Two of our more-favorite foods.
They're not foods I normally pair together, but they seem to be this season's new couple. I figured it was time to jump in and play.
My original thought was to just make a gratin of sorts, but my friend Marie suggested stuffing chicken breasts. I decided to do both. But with two different recipes.
Chicken Stuffed with Bacon, Butternut Squash, and Spinach
- chicken breasts
- bacon
- garlic
- butternut squash
- spinach
- chicken or beef broth
- sage
- S&P
Pound chicken breasts to an even thickness. Place in small oven-proof dishes.
Dice bacon and cook in fry pan until crisp. Drain off excess fat. Add minced garlic and thinly-sliced and diced butternut squash and cook about 3 minutes. Add about 1/4 cup broth - or wine or other liquid. Add spinach. Cook down. Add sage and cook just a minute more - until squash is fairly well-cooked. Check for seasoning and add S&P, as desired.
Stuff into chicken breast and bake, uncovered, about 30 minutes at 375°.
I resisted adding cheese because I added it to the gratin and I didn't want the two dishes to be the same, but you can easily add any type of cheese you like - from a blue or gorgonzola to parmesan or a melty cheese like fontina.
The second dish was a layered butternut squash and spinach gratin. I used a mandoline to slice the squash into thin pieces. A sharp knife and a steady hand will do the same.
Spinach and Butternut Squash Gratin
- butternut squash
- onion
- garlic
- spinach
- heavy cream
- pecorino romano cheese
- S&P to taste
Mince onion and garlic. Saute in skillet until translucent. Add spinach and cook until wilted. Add a bit of heavy cream, shredded cheese, and a bit of salt and pepper. Set aside.
Lightly grease casserole dish. Layer thinly-sliced butternut squash on bottom. Add one-fourth of spinach. Continue layering squash and spinach, ending with squash. Add a bit of S&P. Cover with foil and bake at 375° about 40 minutes.
Two ingredients. Two different dishes. One very easy meal.
Pumpkin Ravioli with Amaretto Cream Sauce
This is something I never would have made had it not been for my dear friend Diane. She was talking about a pumpkin ravioli with an amaretto cream sauce that was served at a restaurant where she once worked. Her description of the dish captivated me, but it was her swooning that got to me. When Diane swoons, I listen.
She didn't know the recipe, just that it had apples and golden raisins in it. I asked questions and set about coming up with a recipe.
I don't know how close this is to her original, but I definitely think it was swoon-worthy! It came out great. I sprinkled walnuts on the top just before serving - not a part of the original recipe, but... I liked 'em.
Pumpkin Ravioli with Amaretto Cream Sauce
- 1 pkg pumpkin ravioli
- 2 small shallots, minced
- 1 apple, peeled and sliced thin
- 2 tbsp plus 1 tsp Amaretto
- 1 cup heavy cream
- 1/4 cup golden raisins
- salt and pepper, to taste
Saute shallot in a pat of butter and a bit of olive oil. When translucent, add apple slices and cook, browning very slightly. Add 2 tbsp amaretto and cook down slightly. Add heavy cream and bring to boil. Add raisins.
Reduce heat and taste. Stir in about a teaspoon more of amaretto, if desired, as well as salt and pepper, to taste.
Add cooked ravioli, and coat with sauce.
Top with chopped walnuts, if desired.
Don't tell Diane, but I purposely made a lot so I could bring some in for her tomorrow!
Brussels Sprouts with Mushrooms, Cranberries, and Pecans
'Tis the season for Brussels Sprouts!
I do realize that gastronomically speaking, I can be a bit strange. It's not really my fault, though. I blame my mother. The very first solid food I ate as an infant was a chili bean. Yes, I was a second child. As is typical, my mother was your basic neurotic with my older brother - the firstborn. By the time I came along three years later, she had relaxed, a bit.
That chili bean led to a life of gastronomic debauchery. My favorite vegetable growing up was the lowly brussels sprout. The came in a flat square box - Lady Lee brand - probably something like 10 boxes for a dollar. They were over-cooked little orbs of cabbageness. Fabulous.
Imagine my delight when I found fresh brussels sprouts that could be cooked in so many different ways than those frozen squares. Practically miraculous.
Yesterday I bought a huge stalk of fresh sprouts and tonight did a quick saute of sprouts, mushrooms and some other fun things. Served with creamy cheesy polenta and a simple chicken breast. Gastronomic Heaven.
Measurements are a bit loose because I just pulled a few off the stalk, but the method works for any amount.
Brussels Sprouts with Mushrooms, Cranberries, and Pecans
- 2 cups brussels sprouts, sliced thin
- 1 cup mushrooms, sliced thin
- 1/4 cup dried cranberries
- 1/2 cup pecans
- 1/2 cup broth
- 1 tsp apple cider vinegar
- salt and pepper, to taste
Thinly slice sprouts. Add to skillet with a bit of olive oil and saute a few minutes. Add mushrooms and continue cooking until mushrooms begin to brown. Add broth, bring to boil, and then simmer until most of the liquid has evaporated. Drizzle a tsp of apple cider vinegar. Add cranberries and pecans. Heat through. Check for seasoning and add salt and pepper, as desired.
The chicken was started in a skillet and finished under the broiler. The polenta was 2 cuops of milk, 1/2 cup polenta, and when cooked, a bit of cheese stirred in.
Simple and tasty!
Freezing Greens
As Kermit told us so many years ago... It's not easy being green.
It's especially not easy if you're a big, green, leaf. Outside of the South, collards and other greens just don't have the appeal - or history - that other foods have. In the grocery stores, the big, fresh, leafy greens passed over for pre-cut, pre-chopped, and pre-washed bags of limp lettuce that probably have less nutritional value than the plastic they're packaged in. Because we know all about "today's busy lifestyles."
So I was thrilled to receive a big bunch of collards and brussels sprout leaves from our neighbor and friend, Anne. Fresh from her garden.
I knew I wasn't going to be using them right away, and I also knew I wasn't letting them go to waste. This is where the FoodSaver comes into play!
We bought the FoodSaver years ago so we could vacuum-pack things in manageable quantities as well as take advantage of sales and deals on things that a mere two people could not immediately consume. It has paid for itself over and over.
Taking care of the greens was easy. First, I removed the tough center rib. Then, I chopped the leaves into manageable sizes. I dropped them into a pot of boiling salted water to blanch and set their color. I let them cook a few minutes to help reduce their natural bitterness.
From the pot they went into the food processor.
They received a really good chop - just short of a puree - and from there, went into freezer bags.
These are going to be excellent in pots of soup this winter. When my body is craving greens and vitamins k, a, and c, we will have the perfect ingredient right in the freezer.
And this works for anything that comes out of your garden, neighbors, or CSA. We have tomatoes for later in the winter - I refuse to buy Florida tomatoes - and a few other odds and ends that make the winter soups and stews interesting!
And ya know... if you don't have a vacuum sealer, you can still freeze things with ziplock freezer bags.
No excuses.