Word of mouth: Chocolate chip cookies!

Our Admin. Assistant spoiled us with candies and sweet treats. We already miss her, and there is a sharp drop in people getting (sugar) high. I wasn't in the office for this, but several people kept going on and on and on about these perfectly chewy crispy cookies. She was kind enough to give us this recipe. THANK YOU!!! Too bad we don't have church coffee hour. They were usually my test group for recipes (now you know!) I realize now that's the primary reason I do a lot less baking!

Brown Sugar Chocolate Chip Cookies aka "Those chewy-crispy chocolate chip cookies Leslie made"
1 pound (4 sticks) unsalted butter, room temperature, plus more for baking sheets
3 cups packed light-brown sugar - You MUST use LIGHT BROWN sugar. Dark brown won't work!
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons salt
2 teaspoons baking soda
1 cup best-quality chocolate chips
1 cup Heath Bar pieces
Directions
Preheat oven to 375 degrees. Line two baking sheets with Silpat baking mats or parchment; set aside. Cream butter until smooth; add sugars, and beat until smooth. Beat in eggs and vanilla. Into a large bowl, sift together dry ingredients. Slowly beat dry ingredients into wet mixture. Fold in chocolate chips and Heath Bar chips.
Drop 2 to 3 tablespoons dough per cookie onto prepared baking sheets; space dough at least 2 inches apart to allow for spreading. Bake until golden, 8 to 10 minutes. Remove cookies from baking sheets, and allow to cool on baking racks.

Photo: Romulo Yanes

Under Pressure

Curry chicken has many permutations. Garam masala changed the way I thought about making curry. Now that people in my office demanded the recipe, noting that it tasted different, "less spicy", than other curries. Also, I love to eat these with chapattis, also known as roti. Costco has been selling them in the refrigerated case for over a year. Just heat a cast iron or nonstick skillet to medium then heat each side for 30 seconds.

Curried Chicken Thighs
For 6 dinner or 8 lunch portions

3 tablespoons unsalted butter
1 tablespoon mild curry powder
2 teaspoons garam masala (a spice blend that includes cardamom, cinnamon, cloves, black pepper, ginger and sometimes ground cumin) Found at MOM's, Whole Foods and most gourmet grocery stores
2 teaspoons ground cinnamon
3 pounds skinless bone-in chicken thighs
2 teaspoons salt

Vegetables (for fastest results, cut up all vegetables beforehand)

1 small onion, diced
3 small or 2 medium carrots, peeled and chopped

1 serving bouillon (1 packet, cube or 8 oz. liquid)

1 15-ounce can diced tomatoes
1 cup chopped cabbage
8 oz. frozen petite peas
8 oz. red, yellow and green pepper strips
Salt and pepper to taste

In dutch oven (4 quarts or larger) or with pressure cooker on "brown", melt butter. After butter melts, add curry powder, garam masala and cinnamon to butter. When butter smells like roasted spices, add onion and carrots. Cook 2 minutes on medium high. Then add chicken to pot. Cook 5 minutes on medium high, making sure as much as possible that nothing is burning.

Add bouillon then remaining ingredients. It is best to simmer for 1-2 hours. If you do not have a saucepan to fit all of the vegetables, try using a crock pot.

photo by: José Picayo

Food for thought: Lessons from a Lunch Lady

(Note: Due to all the recipes and links, I am updating this entry over time)

Just for you, I have channeled the lovely Jheri-curled, netted, red-aproned, orthopedic-shoed lunch lady of my youth. Thursday's turkey became Friday's turkey tetrazzini. Leftover bread became stuffing. Baked potatoes became mashed potatoes. I distinctly remember one episode when our county ran out of ketchup. In order to quell a revolution, the lunch ladies made their own. It was terrible, but they didn't back down from a challenge or believing that anything that came from a factory couldn't be made in a kitchen. Likewise, I am challenging people to pay more attention and throw away less. Before something goes bad, if you won't use it for its intended purpose, change it into something you will use. And yes, I have used every single lunch lady trick that follows!


Meat
Sausage--I skip the casing part and either make them into patties, compacting them in my hand and cooking in a pan or on a baking sheet in the oven; leave the mixture ground and using it like ground meat; or molding it around on a wooden skewer--this is also a great way to make chicken or pork satays.

Chicken Sausage with Apples and Sage

Makes twenty 5-inch links. Published March 1, 1996--Cooks Illustrated

You can serve this all-American country breakfast sausage with eggs or pancakes. However, it’s just as appropriate as a flavoring for bean or rice dishes or as part of a poultry stuffing. You can make 7 to 8 1/2 pound portions from the sausage as well.

Ingredients
1 cup apple cider
4 1/2 pounds bone-in, skin-on chicken thighs
3 ounces dried apples , chopped fine
2 teaspoons kosher salt or 1 teaspoon table salt
2 teaspoons ground black pepper
2 teaspoons dried sage
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 1/2 feet sausage casing , thoroughly flushed with cold running water or soaked for 1/2 hour
Instructions
1. Boil down cider in nonreactive saucepan almost to syrup, 2 to 3 tablespoons. Let cool and set aside.


2. (See illustrations 1 - 4 below): Skin chicken thighs and set skin aside to be processed separately from meat. Debone chicken and dice into 1-inch pieces to yield about 3 1/2 pounds meat. Snip skin into 1-inch pieces. Freeze separately for 15 minutes.
3. (See illustrations 5 - 6 below): Process the meat in 1-pound batches into 3/8-inch pieces. Do not overprocess the meat. Remove and set aside in large bowl. Process the skin into 1/8-inch pieces (the fat should be fairly smooth). Pick through and discard any large pieces.

4. Add cider, skin, and remaining ingredients into large bowl containing processed chicken meat. Blend thoroughly but gently with hands. (Don’t overmix, or the fat will melt. There should be some particle definition when done.) Fry a small patty until done. Taste and adjust seasonings.

5. Divide sausage into 1/2-pound portions, wrap tightly in plastic or aluminum foil, and refrigerate or freeze for later use. Or, stuff sausage into casings, (see illustrations 7 - 11 below): Place sausage mixture into large pastry bag. Pull casing over the end of the bag, leaving 3-inches dangling. Knot dangling end closed. Squeeze meat into all but the last 3 or 4 inches of casing. Twist closed. Pinch casing between thumb and forefinger at 5-inch lengths and repeat along length of casing. Tie pinched areas with extra casing or kitchen twine. Carefully pierce each link with very slender pin to eliminate air bubbles. Cut in between links keeping a knot with each link. Sausage can be refrigerated 2 days or frozen several months.



Leftover bones? Try making stock!

Quick Homemade Chicken Stock

Makes about 2 quarts. Published January 1, 2004--Cooks Illustrated

This stock can be refrigerated in airtight containers for up to 4 days or frozen for 4 to 6 months.

Ingredients
1 tablespoon vegetable oil
1 medium onion , chopped medium
4 pounds whole chicken legs or backs and wingtips, cut into 2-inch pieces
2 quarts water (boiling)
1/2 teaspoon table salt
2 bay leaves
Instructions

1. Heat oil in large stockpot over medium-high heat until shimmering; add onion and cook until slightly softened, 2 to 3 minutes. Transfer onion to large bowl. Brown chicken in two batches, cooking on each side until lightly browned, about 5 minutes per side; transfer to bowl with onions. Transfer cooked chicken to bowl with onion. Return onion and chicken to pot. Reduce heat to low, cover, and sweat until chicken releases its juices, about 20 minutes. Increase heat to high; add boiling water, salt, and bay leaves. Bring to boil, then reduce heat to low; cover and simmer slowly until stock is rich and flavorful, about 20 minutes, skimming foam off surface, if desired.

2. Strain broth and discard solids. Before using, defat stock. After stock has been refrigerated, the fat hardens on the surface and is very easy to remove with a spoon. To defat hot stock, we recommend using a ladle or fat separator.




Rich Chicken Stock for the Pressure Cooker

Makes about 3 quarts. Published February 1, 2005--Cooks Illustrated

We like to use whole chicken legs because they have great flavor and are cheap. Some smaller slow cookers can only accommodate 8 cups of water for this recipe.

Ingredients
2 teaspoons vegetable oil
1 onion , chopped medium
6 pounds chicken leg quarters , separated into drumsticks and thighs
10 cups water
2 bay leaves

Instructions

1. Heat the oil in the pressure cooker over medium-high heat until shimmering. Add the onion and cook until well browned, about 5 minutes. Add the chicken legs, thighs, salt and pepper to taste, water, and bay leaves.

2. Lock the lid in place and bring to high pressure over high heat. Cook for exactly 45 minutes, adjusting the heat as necessary to maintain high pressure.

3. Remove the pressure cooker from the heat. Allow the pressure to naturally release for 15 minutes, then quick release any remaining pressure. Carefully remove the lid, allowing the steam to escape away from you. Strain the stock into a large container. Allow the broth to settle for 5 minutes, then use a wide spoon to skim the fat off the surface.

Wine

What do you do with leftover wine you don't want to drink? Add a little vinegar to start a tasty vinegar or add sugar and fruit and freeze for some "alcopops"


Vinegar-best with dry white wine--Add 1/4 cup vinegar into the wine bottle. Loosely cork the bottle and leave in a dark, dry place for two weeks.

Mimosa Granita
Serves 4. Published May 1, 1994--Cooks Illustrated

This recipe is typical of granitas made from liquids rather than purees. Fresh-squeezed juice and good quality sparkling wine will make all the difference in the final product.

Ingredients
3 large oranges , juiced to yield 1 cup juice
1/2 cup granulated sugar
1 1/4 cups sparkling wine
1 lime , large, juiced to yield 1 tablespoon juice
Instructions


1. Whisk orange juice and sugar in large bowl until sugar dissolves.

2. Stir in wine and lime juice and pour mixture into 2 ice cube trays

3. Freeze mixture until firm, at least 2 hours. (Can transfer frozen cubes to zipper-lock plastic bags and freeze up to 1 week.)

4. Just before serving, place a single layer of frozen cubes in workbowl of food processor fitted with steel blade. Pulse 10 or 12 times or until no large chunks of ice remain. Scoop crystals into individual bowls. Repeat with remaining ice cubes and serve immediately.

Leftover Vegetables

Stock from corn cobs
Start off with 1 ear per cup and cook it on medium-high heat until water goes down to just under half. Add a little salt and garlic or onion for deeper flavor. Surprisingly good and worth the strange looks as you hoard corn cobs off your loved ones' plates at a cookout.

Cucumbers, carrots, onions, radish, beets--make pickles!

I don't know how people got so brainwashed into thinking pickles were hard to make. Save cucumbers from a salad. When we have a huge salad I always try to take out the cucumbers and tomatoes to keep the greens from getting soggy. This is a good afterlife for the cucumbers. The tomatoes may get roasted or thrown into a sauce.
DIY pickles--this recipe looks like a crowd-pleaser.

For Asian-inspired slightly sweet pickles, leave out the dill, slice some ginger, and use unsweetened rice vinegar instead of cider vinegar. Try adding some radishes for pretty, pink pickles.



Leftover Herbs? Try pesto.
Parsley, mint, basil and cilantro.

Leftover Bread

French toast or Bread Crumbs

Toasted Bread Crumbs

Makes 1 cup (4 to 6 servings). Published May 1, 1995--Cooks Illustrated

If you’re serving a complex dish like a saucy meat or vegetable pasta or an elaborately filled omelette, this basic recipe is the one to use.

Ingredients
1 baguette , bottom crust removed and bread sliced into 3/8-inch cubes to yield 1 cup (or follow alternative methods below)
1 1/2 tablespoons olive oil or melted butter
1/4 teaspoon kosher salt

Instructions
Adjust oven rack to lower center position and heat oven to 325 degrees. Mix bread crumbs with oil and salt to coat evenly. Spread in single layer on small baking sheet. Bake crumbs, stirring once after 5 minutes, until golden brown, about 12 minutes. Sprinkle warm crumbs over finished dish, allowing 2 to 3 tablespoons per person.

Other leftover bread uses include Bread pudding and bread salad aka panzanella.


Bread Salad with Tomatoes, Herbs, and Red Onions

Serves 4. Published September 1, 1995--Cooks Illustrated

Despite its most humble origins, this salad is delicious. The bread must be coarse peasant bread or any sturdy Italian-style bread. Other breads will not hold up to being dressed with oil and vinegar and combined with tomatoes, which are full of water. Also, don't use sweetened breads. If the tomatoes are ripe and the olive oil is particularly flavorful, you can omit the vinegar, moistening the bread with a tablespoon or two of water instead.

Ingredients
1 pound Italian peasant bread , day-old, crusts removed, cut or torn into 1-inch cubes (about 6 cups)
1/2 cup extra-virgin olive oil
3 tablespoons red wine vinegar
2 large vine-ripened tomatoes or 4 plum tomatoes, seeded and cut into medium dice
1/2 red onion , sliced paper-thin
2 tablespoons coarsely chopped fresh basil leaves , or mint leaves
2 teaspoons fresh oregano leaves
1 tablespoon minced fresh parsley leaves
1/2 teaspoon table salt
1/4 teaspoon ground black pepper
Instructions

Place bread cubes in shallow bowl. Mix oil, vinegar, tomatoes, onion, and half of herbs in medium bowl. Let stand for flavors to develop, about 10 minutes, then add to bread, along with remaining herbs, and toss well. Season with salt and pepper or to taste. If bread still seems dry, sprinkle 1 or 2 tablespoons water to rehydrate it a bit. Serve. (If sturdy bread is used, salad can be covered and set aside up to 2 hours.)

Lots of eggs in the carton?
Try :Quiche, flan and frittata (a baked omelet).

Asparagus, Ham, and Gruyere Frittata for Two

Serves 2. Published April 23, 2007--Cooks Illustrated

An oven-safe nonstick 10-inch skillet is a must for this recipe. Because broilers vary so much in intensity, watch the frittata carefully as it cooks. This recipe makes two very generous portions; leftovers can be wrapped and refrigerated—they make a great sandwich filling.

Ingredients
6 large eggs
1 1/2 tablespoons half-and-half
1 teaspoon olive oil
1/4 pound asparagus , trimmed of tough ends, spears cut on the bias into 1/4-inch pieces
1 small shallot , minced (about 2 tablespoons)
2 ounces deli-style baked ham , 1/4-inch-thick, cut into 1/2-inch cubes (about 1/3 cup)
1 1/2 ounces Gruyère cheese , cut into 1/4-inch cubes (about 1/3 cup)
Instructions

1. Adjust oven rack to upper-middle position, about 5 inches from heating element; heat broiler. Whisk eggs, half-and-half, 1/4 teaspoon salt, and 1/8 teaspoon pepper in medium bowl until well combined, about 30 seconds. Set eggs aside.

2. Heat oil in 10-inch nonstick oven-safe skillet over medium heat until shimmering; add asparagus and cook, stirring occasionally, until lightly browned
and almost tender, about 3 minutes. Add shallot and ham and cook until shallot softens slightly, about 2 minutes. Stir Gruyère into eggs; add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 1 minute. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.

3. Slide skillet under broiler and broil until frittata has risen and surface is puffed and spotty brown, 1 1/2 to 2 minutes; when cut into with paring knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 2 to 3 minutes to finish cooking; using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.

Leftover fruit and juice

If you have some ripe yet firm bananas, save them in the freezer for smoothies or make this delectable dessert



Berry Smoothies

Makes 4 1/2 cups, enough for 4 servings. Published May 1, 2002--Cooks Illustrated

Vary the amounts of sugar and lemon juice depending on the ripeness of the fruit.

Ingredients
1 medium banana (ripe, about 4 ounces), peeled and cut crosswise into eight pieces
3 1/2 cups berries (about 16 ounces)
1/2 cup whole milk
1/2 cup white cranberry juice or apple juice
pinch table salt
3 - 6 teaspoons granulated sugar
2 - 3 teaspoons lemon juice
3 ice cubes (about 1 1/2 ounces total)
Instructions
Line rimmed baking sheet with parchment paper; arrange banana and berries in single layer on baking sheet. Freeze fruit until very cold, but not frozen, about 10 minutes. In blender, puree cold fruit, milk, juice, salt, 1 tablespoon sugar, 1 teaspoon lemon juice, and ice until uniformly smooth, 10 to 15 seconds. Taste for sugar and lemon; if desired, add more sugar or lemon and blend until combined, about 2 seconds longer. Serve immediately.

Variation: Melon Smoothies

Makes 4 1/2 cups, enough for 4 servings. Published May 1, 2002--Cooks Illustrated

Make sure the melon is absolutely ripe, if not overripe. Underripe melon yields bland smoothies that taste, if anything, like cardboard. Vary the amounts of sugar and lemon juice depending on the ripeness of the fruit.

Ingredients
1 medium banana (ripe, about 4 ounces), peeled and cut crosswise into eight pieces
3 1/2 cups watermelon , cantaloupe, or honeydew 1- to 2-inch cubes
1/3 cup whole milk
1/3 cup white cranberry juice or apple juice
pinch table salt
3 - 6 teaspoons granulated sugar
2 - 3 teaspoons lemon juice
3 ice cubes (about 1 1/2 ounces total)


Jam or marmalade from leftover fruit is easier than you might think.
Try my Blueberry Goodness with the homemade ricotta. Achingly good!

Blueberry Goodness
1 1/2 cups frozen wild blueberries (Never used fresh. Probably because I would eat 1 1/2 cups of fresh blueberries)

1 lemon, seeded and diced, juice included

1 1/2 cups sugar

Heat all ingredients over high heat until mixture reaches a rolling boil. Then simmer all ingredients on low/low-medium heat for 30-40 minutes in a medium (3-quart) saucepan, the heavier the better.

Other leftover fruit ideas: Sorbet, Cake, muffins and fruit crisps.


Got milk? Make some ricotta cheese before your milk goes bad. Delicious with blueberries and lemon marmalade or in lasagna and tube pastas.


Other ideas for lots of milk: Pudding and White sauce--Stop with white sauce for a great veggie sauce or make a velvety cheese sauce for some creamy mac 'n' cheese.

Kinda special dinner? Make mac 'n' cheese.

If you don't do dairy, use olive oil instead of butter, and use vegetarian broth or vegan bouillon cube (or use chicken) with 1 1/2 cups water for 1 tablespoon oil and 1 tablespoon flour. It won't be super thick, but I like it like that.

Cream sauce: First, make a roux. Use a 1:1 ratio. If you use 1 tablespoon of UNSALTED butter, use 1 tablespoon of flour. Put butter into a pan, and after it sizzles, bubbles and it's turning dark yellow, add your flour. If you want to add fresh garlic, put it in now. Using a wooden spoon, stir ingredients until they make a thick paste. The color should be light brown. If you want to add fresh herbs, put them in now. Stir a little. In terms of ration, the liquid will be about 1 cup per tablespoon flour. Add cream, evaporated milk, milk, soy milk, bouillon cube and liquid, a can of tomatoes, chopped veggies, etc. until the sauce bubbles and gets thick again. If you're adding cheese, use very small pieces, either grated, finely chopped, or small chunks in the food processor and--this is important--wait until you've turned off the heat. Dirty little secret: I use undiluted evaporated milk instead of cream quite often. Avoid lemon juice, vinegar, etc. if you're using this. Use lemon zest, lemon pepper or lemon extract, in a pinch.

What variation would I make? Anything goes, but I usually do cream (evaporated milk), diced tomatoes, some of the blackening mix, and lemon zest for blackened tuna.

This is also the sauce recipe for mac 'n' cheese. For 12-16 ounces of sauce (1 1/2- 2 cups), use about 1/3 cup of cheese. It doesn't take much. That's for basic cheese sauce.

For mac 'n' cheese with oven time, 1/3 cup cheese. Pour it over cooked noodles and sauce, then put it in the oven for 15 minutes. This is for 350 degrees. If you already have something in, let's say, at 425 degrees, reduce time to 9 minutes, etc. Remember, everything is cooked but the cheese; you just want people to think you struggled. I prefer to leave this uncovered in the oven.


Smoked salmon and cream cheese left over? Make these croquettes that have gotten rave reviews in our home.

Spring is here, but a lot of good produce is not!

With wildly varying temperatures in the D.C. area and produce tiptoeing in, sometimes it's hard to figure out what to make. These days I make foods that are wintry with spring foods or springy with wintry foods. With the corn-okra-tomato-squash-basil season a little ways ahead, I'm more Bretonne than Provençale.


Risotto with Petite Peas and Cremini Mushrooms
Tastes great with Lemon Chicken

1 onion, chopped
1 tsp. butter
8 oz. cremini mushrooms aka Baby Bella, sliced
12 oz Arborio rice
4+ cups warm stock (add 1 cup at a time)
Juice of 1 lemon or 4 oz. white wine, optional--add with rest of liquid
white pepper (or black if that's all you have)
thyme
nutmeg
1/2 cup frozen petit pois/petite peas--or use regular peas

1/4 cup heavy cream
1/4 cup Parmigiano or Romano cheese, grated
salt to taste at the end

Cook onion in butter in a heavy saucepan. Add mushrooms and cook until liquid goes away. Lightly toss rice in butter/mushrooms for 1 minute. Add stock, one cup at a time, stirring every two minutes. Keep rice between low and medium heat. Add liquid whenever you can still stir rice without it sticking but only a couple spoons' worth of liquid remain. Add herbs and spices to taste, except salt and parsley. This process usually takes just over 20 minutes. Rice should taste done and be soft but not sticky. There should be about 3 teaspoons of thick liquid in the saucepan.

Next, turn off stove. Add peas and parsley, then stir. Add cream and cheese, then stir. Last, add salt to taste. Serve hot.


Quiche -made with spinach, bacon and caramelized onions
Great with cream of asparagus soup, spinach salad and arugula. Trader Joe's frozen pie pastry is really good!


Croissant Bread Pudding, served with Strawberry, Rhubarb and Lemon Compote (and vanilla ice cream!)

Croissant Bread Pudding
9 croissants, cut into 2-inch wedges--used kitchen scissors
1/3 cup sugar
3 eggs (used 3 egg whites)
3 cups 2%, low-fat or skim milk
dash salt
2 teaspoons real vanilla extract or 1 teaspoon imitation

Grease 9x13 glass pan. Add croissant wedges, then toss with sugar. Bake 10 minutes at 375 degrees while assembling other ingredients. In a medium bowl, beat eggs, then add milk, salt and extract. Remove croissants from oven, then slowly pour milk, patting down croissants as they absorb the milk mixture. Bake covered at 375 for 40 minutes.

Strawberry, Rhubarb and Lemon Compote
3/4 cup sugar
1/2 cup water
12 strawberries
2 very long or 4 short stalks rhubarb
1 organic lemon

Heat sugar and water in a heavy saucepan (at least 2 quarts). Meanwhile, use a blender or food processor to coarsely liquefy strawberries, rhubarb and lemon. It should have the consistency of chunky ketchup. Scrape fruit mixture into sugar water. Cook on medium high about15 minutes, making sure it doesn't bubble over. Stir every five minutes.

Molten Chocolate Cakes
I made this at work. Quick to make & bake, especially since I put this in 12 cupcake portions instead of 6 cakes. I had lunch while this was in the toaster oven, then had some for dessert. Even enough time to clean all the dishes. Great use of a lunch hour!



Photo: Lisa Hubbard

Valentine's Day: Operation shortcut!

Cooking comes naturally to me and I enjoy it, but I love it when others cook too. These days, it floors me when I see people dropping major cash to circle around the city for a parking space, wait for a table for one hour, eat up-charged mediocre food, then head home. Maybe I'm a homebody for an intimate meal, but I like to hook it up at home. Even if you "can't cook", hopefully these suggestions will provide stratagems to convince you to "stage" a meal! Vegetarian or vegan? Many recipes have options containing no meat or dairy.


First, what to serve? Search online on the website of a place you frequent or a place your partner really likes. Enter keywords on epicurious.com and sort results by "highest rating". Search until you find a variation that fits your comfort level, budget and timeline. Also, read the reviews, which often include really handy tips from people who care enough to comment. If you are more "from can to plate" I recommend bettycrocker.com. These two sites have recipes that are tested, a key component for your own success.


Next, set the scene:
Head over to Pier 1 and buy a setting for two, including large (can double for dessert and appetizer) and small stemmed glasses, a shallow bowl for soups, salads and desserts as well as plates for the main course. Buy silverware if you can/they have it. Get durable interesting shapes that are dishwasher/microwave safe. One can find most of these things at Target, but their ceramic dishware can be of really poor quality. Red, orange, yellow, white, glass,cream and black work best for food; avoid blue and green plates. A couple candles won't hurt either, and Pier 1 has great scents and colors. I prefer candles in glass jars so I can set them anywhere and not worry about wax. Also, have some reusable containers on hand so your sweetie can take some goodies home or for lunch.

Salad/First Course:
Jerk Chicken/Tofu Salad:
Tasty salad that requires marinating and assembly, but very little work! Can be vegan if chicken is replaced with seasoned tofu from health food store. If you don't want any protein on top, just call it "sunshine salad" and sprinkle roasted cashews on top.

10 oz. (3 decks of cards worth) "grilled" ready-to-eat chicken from refrigerated section or rotisserie chicken
Or buy 2 packets teriyaki-seasoned tofu in refrigerated aisle--in most health food markets
1 glass jar jerk chicken paste. I usually buy Grace brand

Frozen fruits and veggies: (recommend Trader Joe's above all other brands) otherwise, store brand is fine
Mango (save the rest for coconut dessert soup)
Pineapple (save the rest for coconut dessert soup)
Petite peas
Haricot Verts (Whole French green beans)
(Save peas and green bean for side of your main dish)

Fresh veggies (many of these from salad bar except lettuce):
Matchstick carrots, or some other ready-to-eat shape
Red, yellow & green bell peppers
1 head Romaine lettuce or Romaine hearts
Optional: cherry or grape tomatoes

Dressing:
pineapple juice concentrate (save remainder for coconut dessert soup)

fresh lime (2 or 3--extra for other dishes/drinks)
soy sauce--stealing/saving a couple packets is enough
canola, soybean, peanut or vegetable oil

Marinate cooked chicken or tofu the night before (or as early as you can) in 2 tablespoons jerk paste and a squirt of lime juice. Save the lime for the dressing.

Arrange all fruits and veggies on plate, making a single "bed" layer of whole lettuce leaves on the bottom with romaine lettuce, rinsed well and patted dry with paper towels. Let the fruits and veggies thaw on plate. While salad thaws, make dressing.

Combine 1/3 container of pineapple juice concentrate, juice from lime, 1 tablespoon soy sauce and 1 tablespoon canola oil and beat with a whisk (or two forks held in one hand)for 1 minute.

For chicken/tofu, either warm over the stove or microwave or keep it cold. Tip: if salad isn't thawing fast enough, heat chicken. Arrange chicken/tofu on salad plate and drizzle dressing on top.


If your significant other doesn't like the world on his or her plate, keep the fresh veggies, buy the best Italian dressing (no high fructose corn syrup or artificial colors, containing olive oil as primary ingredient) and marinate chicken/Italian-flavored tofu with some of the dressing instead. For those who love Caesar salad, use Caesar dressing instead of Italian dressing, arrange romaine lettuce leaves, sprinkle shredded/grated Parmigiano-Reggiano (best option) or Parmesan from refrigerated cheese section (instead of the dry kind next to pasta)


Lettuce Wraps
The lettuce is a refreshing vehicle for lots of protein!

1/2 container white mushrooms, chopped into small pieces
Dry textured vegetable protein (about the size of bacon bits, sold at health food stores in bulk section), one handful OR 1 pound ground turkey, pork, chicken or veal
1 clove garlic, minced
1 inch fresh ginger root, peeled and pressed or finely minced
1 can water chestnuts, drained and chopped
4 teaspoons fish or soy sauce
dash hot sauce
1/2 cup water on hand

1 head Iceberg lettuce

For ground meat, use 1/4 cup water in skillet or saucepan. For vegetable protein, use 1/2 cup water. Simmer ingredients on MEDIUM to get started, mixing and mashing along the way. Once no longer pink or liquid is absorbed (5 minutes), turn down to low, cooking until ingredients are soft but 90% of liquid is gone. Turn off heat but cover to keep a little warm. Make lettuce cups: Stand lettuce head so circular part is on the bottom. Then cut around the firm "bone" of lettuce on either side. You should have a dozen or more large "cups." Rinse and pat dry with paper towels and put on a plate or in bowl to serve alongside meat/soy protein mixture.

Beverages for salads:
Iced tea with fruit juice
Sparkling Water with a wedge of lime
Dry Champagne
Dry Riesling


Main courses:
Vegan: Falafel with Vegan Tzaziki Sauce (but only if you have a blender), cucumber salad if you don't
Serve with Cous Cous and Vegetables (can be frozen or from salad bar)

Buy 1 box falafel mix (Middle Eastern ground chick peas or fava beans you make into patties and lightly fry) and one box cous cous (pasta that tastes like rice) from rice aisle or international aisle of grocery store
Or: some stores like Trader Joe's sell frozen plain or seasoned rice

Make cous cous according to package directions. If it calls for yogurt, just add water; it will turn out fine.

olive oil
veggies for cous cous: frozen peas and carrots (do not use canned)
salt and pepper

additional options to add in before cooking: golden raisins, slivered almonds, shelled pistachios, pine nuts


Cous cous does well in the microwave. Make sure you have a large (mixing bowl/popcorn bowl size) microwave-safe bowl-glass or ceramic are safest bets. Target, IKEA and Pier 1(+$$) sell these, along with most grocery stores. Cook cous cous according to microwave directions, adding 1/2 1-pound bag or 1 10-ounce box veggies and optional raisins/nuts (a small handful of each) BEFORE cooking.


Vegan tzaziki
Tzaziki is a creamy cucumber sauce. You've probably tasted it on a gyro or with other Greek/Mediterranean foods.

1 box soft silken tofu- This is in a small foil and paper box, the kind soy milk or some boxed juice drinks come in. Mori-nu is the most popular brand.
Juice of 1 lemon, freshly squeezed, seeds removed
1 tablespoon minced fresh parsley
1 clove garlic, minced
1 tablespoon extra virgin olive oil
dash black pepper
2 pinches salt, adding more to taste

1/4 cup minced scallions, also known as spring onions
1 cucumber, peeled and shredded (or chopped into really small pieces). Place grated cucumber into small bowl, then into your hands and squeeze as much water out as you can. Place back into bowl.

Directions: Combine tofu, lemon juice, parsley and oil in blender and blend until smooth. Blend cucumber for 10 seconds if not grated. Otherwise, stir in cucumbers and scallions. Serve in a small bowl as a dipping sauce.

Other main courses (all can have a side of cous cous or rice):
Steak! See previous blog entry, listed as 12/31/09, but just recently posted
Red Curry Shrimp
Wild Salmon with Cous Cous, Roasted Tomatoes and Lemon-Oregano Oil
Pork Chops with Apples (you can halve this recipe or make the full amount for leftovers)
Chicken Masala

Dessert:
These make-ahead treats with a final step before serving will provide a wonderful last course.

Toolbox:
High-quality quart of French Vanilla ice cream Recommend: Haagen-Dazs-thaw this in the fridge overnight. Make a chilled soup with fruit (fresh berries from salad bar)and a little liqueur or sauce for pound cake. Berries and sauce: this is a fancy-sounding version of what you re making: Sliced Strawberries with Grand Marnier and Zabaglione

Best quality pound cake--made with butter--you can find. Recommend: Whole Foods Runner-up: Costco. Heat slices in microwave or toaster (light toast). Layer melted ice cream (and maybe a dash of liqueur) on the bottom, pound cake, toasted sliced or slivered almonds, berries and whipped cream.

Coconut Dessert Soup
Vegan
1/2 can coconut milk
1/3 can pineapple concentrate
10 chunks frozen mango
20 or so piece frozen pineapple tidbits
1 kiwi, peeled and thinly sliced
1 small can orange segments, drained, either with juice or light syrup reserved

Arrange fruit in a shallow bowl. Meanwhile whisk (can mix with 2 forks held in one hand) coconut milk, and concentrate together (will be really thick), while slowly adding liquid from oranges.

Pour mixture slowly into bowl, stopping before fruit is completely submerged.

optional garnish: toasted sweetened coconut


For the chocolate lover: If your valentine loves dark chocolate, this molten chocolate cake recipe is guaranteed to bring oohs and aahs. Silicone cupcake molds are great and are a best nonstick bet. Even better, they take up little space, are reusable and you don't need muffin tins. Available at Target or cooking stores. I usually break Trader Joe's Belgian Dark chocolate (sold in huge slabs) into squares.

Beverages for dessert or afterward:
Coffee (probably decaf)
Liqueur
Sweet wine-porto (great for chocolate/coffee dessert), Moscato d'Asti (sparkling sweet Italian wine latest year available), Gewurtztraminer (both are great for fruity desserts)

Happy Valentine's Day!

Photo: Gentl & Hyers

Food for thought: Let them eat steak!

I love steak. Here's how to make it well at home.

Juicy Pan-Seared Steak with Mushroom-Wine Sauce
Favorite cuts: Boneless NY Strip, Strip Sirloin, Filet Mignon

Dismayed when you make expensive steak at home and it turns gray and all the juices run out? Here's a recipe with a method from Cook's Illustrated that takes longer but yields a tender, juicy steak.

First off, if using a really thick steak, cut it in half, reducing the length to create an 8-ounce steak. If you already have an 8-ounce steak that isn't very thick, use a 250-degree oven instead of 275.

Second, in order to get a good sear, a non-coated pan is the appropriate option. Either a heavy steel pan or cast-iron skillet will do. If you use a nonstick pan, I can't vouch for the desired results.

For 4 servings:
4 8-oz steaks, ideally 1 1/2 to 1 3/4 inches thick & cut to proper weight
Coarse salt and cracked pepper (or any kind of salt & pepper handy)
1 tablespoon vegetable oil

Put oven rack in the middle position and heat to 250-275 (read above). Use a paper towel to dry steaks. Place steaks on a baking sheet/ glass pan, then season steaks with salt & pepper. Note: if you want to make a sauce, do it now! Cook 20-30 minutes: 20 for rare, 25 for medium, 30 for medium well (32 for well done). Remove from oven and set on a heat-proof surface.

Heat oil in skillet on HIGH heat until you see a wisp of smoke. Sear first side for 1 1/2 minutes. Lift and flip to cook the bottom for 2 minutes on MEDIUM heat. Use two large spoons or tongs to cook the edges until they are visibly cooked. Let rest, loosely covered for 10 minutes.

1 tablespoon olive oil
About 3 cups/1 container sliced cremini or "baby Bella" mushrooms
1 small shallot or 1/2 mild onion, minced very fine
1 cup red wine
1/2 cup chicken broth
1 tablespoon balsamic vinegar or 1 teaspoon regular vinegar
1 teaspoon Dijon mustard
2 tablespoons butter, cut into small pieces
fresh herbs--parsley or thyme
salt & pepper

Over HIGH heat, cook mushrooms until water almost disappears (this can take anywhere from 5-10 minutes). Reduce heat to MEDIUM, add shallot or onion until it starts to look transparent and brown, 1-2 minutes. Over HIGH heat again, add wine and broth, cleaning off any stuck bits in pan, letting mixture bubble and reduce in size, about 7 minutes. Turn off stove. Add vinegar and mustard, stirring well. With a whisk or two forks, gently stir in butter and herbs. Keep warm. When steaks are resting, mix in juices from steak into sauce.


Fajitas in a Cast-Iron Skillet
Favorite cuts: Tri-Tip, flank, skirt steak


Again, the skillet and oven team up again to make a wonderful steak. However, this steak starts off on the stove and finishes in the oven. A key no-no: vinegar/other acidic liquids ruin the texture of this meat, so make a paste with aromatics and oil.

Marinade for 2 pounds steak:
4-6 cloves garlic, minced very fine or pressed through a garlic press
1 teaspoon smoked paprika or 1 chipotle or other smoked pepper, softened with hot water
Fresh jalapeno pepper, seeds removed, for extra heat, if desired
1/2 onion or 2 scallions, finely chopped
6 tablespoons oil (recommend canola)
black pepper
oregano
cumin
Mix above ingredients in blender until it makes a smooth paste.

Cut meat into desired fajita-sized pieces, making sure they are uniform. Recommend 1/2-inch thick & wide by 4+ inches long (will shrink). Heavily salt meat on exposed sides with Kosher salt. OR sprinkle sea salt liberally but do not coat meat heavily. Spread paste on meat and let marinate in fridge for 40 MINUTES.

Remove meat from fridge for 20 MINUTES. Heat oven to 375. Heat cast-iron skillet on stove to HIGH with 1 tablespoon oil. Sear meat in two batches, resisting the urge to turn it over for 1 MINUTE. Flip meat to cook 1 minute, then move first batch onto heat-proof container. Wipe clean with dry paper towel. Add 1 tablespoon oil and repeat searing process. Transfer first batch into cast-iron skillet and move to hot oven for 15 minutes, less if rarer meat is desired.

Meanwhile, sauté onions, peppers and other vegetables (if desired) on stove just before meat is ready.

Broiled Chuck Steak with Compound Butter
Favorite cut: Chuck Blade
Cheap and flavorful, this cut's flaw is a thin band of gristle in the middle. But for $4.50/lb, I can overlook that! I also like the relatively small size of the steaks.
Set oven on broil--gas oven or toaster oven works best. Just before putting in the oven, salt liberally (I like Kosher or coarse sea salt best) and pepper--freshly cracked pepper is my favorite. Broil for 5-10 minutes. The first time is trial and error. Stay put and track how long it takes. Top with butter. It's best to let the cooked steak rest 15 minutes before serving. Cover with a foil pie plate, tented foil or a microwave cover to keep it somewhat warm.

Compound butter
1 stick butter, room temperature (save a little for potatoes or Yorkshire pudding)
2 sprigs parsley, chopped well
1 clove garlic or, even better, 1 shallot, finely minced until you can barely see it
1/2 teaspoon salt, optional
2 tablespoons grated Parmigiano-Reggiano or Pecorino cheese
In a small bowl, mix ingredients with a wooden spoon or two forks until well incorporated into butter. Optional: Chill in refrigerator or freezer (for quick turnaround) and use a melon baller to scoop into small balls.

Yorkshire Pudding (a massive popover!)
- a great, classic accompaniment to a great steak
Ingredients

2 large eggs, beaten
1 cup milk
1 cup flour (scant cup)
salt, to taste
1/4 cup beef drippings or 4 tablespoons butter, melted and cooled to room temperature

Directions
Heat a baking pan (like a cake pan) in the oven (set at 450F) until it is hot.

Meanwhile, in a mixing bowl, beat the eggs with an electric mixer (or a LOT of elbow grease) until they are light and fluffy. Gradually beat in the scant cup of flour and the milk. Add salt and about 2 tablespoons of beef drippings from the roast it is assumed you are also making (or use 2 tablespoons butter.)

Remove hot pan from oven, then pour 1/4 cup of beef drippings into the bottom of the heated pan. Immediately pour in batter and bake for 10 minutes. Reduce heat to 350F and cook for 10 to 15 minutes longer, until Yorkshire is puffy and well browned. Cut into squares to serve.

James Beard suggests making this after the roast comes out of the oven:"This can be done after the roast is removed from the oven and while it is standing to let the juices settle".

Food for thought: Classic foods and winterizing

WINTERIZE ME!
Well, Jack Frost is definitely nipping on our noses! It's winter, and for me that means not only eating heartier foods but avoiding lifeless fruits and veggies ant the market. Relying more on dried fruits, seeds or nuts, in-season foods and even canned and frozen foods will help avoid a winter rut.

Here's a list of in-season/readily available foods at their peak for the DC metro area:
Apples
Arugula
Bananas
Belgian Endive
Butternut Squash
Brussels Sprouts
Carrots
Chestnuts
Coconut
Collard Greens
Cranberries
Dates
Grapefruit
Kale
Kiwifruit
Kumquats
Leeks
Onions
Oranges
Parsley
Parsnips
Passion Fruit
Pear
Persimmon
Pomegranate
Pomelo
Potatoes
Radicchio
Red Currants
Rosemary
Sweet Potatoes
Tangerines
Thyme
Turnips
Winter Squash like pumpkin, butternut, acorn

Note: Some fruits like citrus, coconut, pineapple, bananas and dates are not local but are consistently available can serve as a trade wind for salads, desserts and main dishes.

Do Mediterranean tapas seem out of place with snow on the ground? Ring in the new year with entrées à la Russe: Try Zasuki, Russian and Georgian starters Zasuki ideas from The Splendid Table.

A LOVELY WINTER BRUNCH OR LUNCH
Fried chick peas seem to be the new "thing", so save some money and do these at home!

* 2 tablespoons (1/4 stick) butter
* 6 tablespoons olive oil
* 4 garlic cloves, minced
* 2 15 1/2-ounce cans garbanzo beans (chickpeas), well drained
* Optional: Cumin, smoked paprika, sea salt, cayenne pepper, sumac (or lemon pepper), toasted sesame seeds

Melt butter with olive oil in another large pot over high heat. Add garlic and stir 30 seconds. Add garbanzo beans and sauté until garbanzo beans begin to color and pop, about 8 minutes. Toss with spices.

Here is a recipe using fried chick peas.


Savory Cheesecake with Onions Confit

It dawned on me recently that I love the taste and texture of a good homemade cheesecake but not the sweetness. This cheesecake is terrific on a brunch menu, and everything can be done ahead. Next time, thinking of adding roasted red pepper & tomatoes coulis for a "trompe-la-langue" effect.

Chèvre Cheesecake

* 1 cup cracker crumbs or crushed pretzels (my favorite)
* 1/4 cup butter, melted
* 3 pkg. (250 g each) cream cheese, softened
* 1 lb. (just under 500 g) soft fresh goat cheese
* 1 cup sour cream
* 4 eggs

Instructions
Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs and butter; press firmly onto bottom of pan. Bake 10 min.
Beat cream cheese and goat cheese in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake 1 hour 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Onion Confit (also known as caramelized onions) Try this with filet mignon!


* 1 pound sweet or red onions (about 3 medium)
* 1 teaspoon olive oil
* 4 tablespoons balsamic vinegar

Halve onions and cut each half lengthwise into 6 wedges or slice using slicer blade attachment in food processor. In a 2-quart heavy saucepan heat oil over moderately high heat until hot but not smoking and sauté onions, stirring, until edges are golden brown, about 2 minutes. Stir in balsamic vinegar and simmer, covered, until onions are tender, about 20 minutes. Remove lid and simmer, stirring occasionally, until liquid is slightly thickened and syrupy, about 10 minutes more.

Here's a variation with cranberries and dried apricot to try with turkey, duck (add some orange zest) or a toasted brie sandwich. Recommend reducing the vinegar to 1/4 cup.

Raw tomatoes' glory days are gone until next summer. In its place, here is great Autumn/Winter salad. Check out the web page for additional menu ideas.

Arugula Salad with Pomegranate and Toasted Pecans
* 1 1/2 teaspoons red wine vinegar
* 1 tablespoon plus 1 1/2 teaspoons aged balsamic vinegar
* 1/4 teaspoon kosher salt
* 1/8 freshly ground pepper
* 6 tablespoons extra virgin olive oil
* 2 medium bunches arugula, rinsed well and thick stems removed
* 1/3 cup pecans, toasted and roughly chopped
* 1/2 cup pomegranate seeds, from 1 medium pomegranate

In medium nonreactive bowl, whisk together vinegars, salt, and pepper. Gradually drizzle in olive oil, whisking until emulsified. Toss arugula with just enough vinaigrette to coat. Sprinkle with pecans and pomegranate seeds and serve.


This crêpe recipe is perfect. I used a 12-inch cast iron skillet both times I've made these. I left out the cognac and added a little extra milk. Make sure you have no lumps; a key factor is having all ingredients at room temperature so the butter doesn't clump. And do sift the dry ingredients! Raw sugar (with large crystals) will not work in this recipe. Heavenly with Nutella!


Basic Crepes with Cognac House & Garden | December 1959

by James A. Beard
Yield: About 12 small or 8 large sweet crêpes
ingredients
7/8 cup flour
1/4 cup sugar
1/8 teaspoon salt
3 eggs
1 teaspoon grated lemon rind (or a little grated vanilla bean)
2 tablespoons cognac
2 tablespoons melted butter
1 1/2 cups milk
preparation

For this basic crêpe recipe, sift flour, sugar, and salt. Add eggs, one at a time, and mix until no lumps remain (you may use an electric mixer at slow speed). Mix in lemon rind or vanilla, cognac, and melted butter. Slowly add milk and mix until batter is consistency of thin cream. Let it stand an hour or two before making crêpes.

Heat a crêpe pan (either 6-inch or 10-inch, according to desired size of crêpes) and rub it with butter. (It should sizzle on touching pan) For each crêpe, pour a little batter into the pan, tilting about to let it run, covering the bottom in a fairly thin layer. When lightly browned on the bottom, turn carefully with spatula. Pat turned crêpe flat with fingers and brown other side. As each crêpe is cooked, remove it to a hot platter and keep warm. Re-butter pan as needed.


Photo by: Romulo Yanes