Sunday, June 27, 2010

Scallops in Basil Cream Sauce

Mr. G made this for dinner last night. My mouth had a party.

Mark Bittman, aka The Minimalist, posted this recipe in the New York Times in 2007. If you eschew dairy, substitute olive oil for the butter and tomatoes for the cream. But you'll have to change the name of the recipe if you do.

Last night, we used basil in a tube as we didn't have any fresh herbs on hand. I don't recommend that. That's not to say that dinner wasn't divine (it was), but fresh basil adds color, flavor and aroma that the tube did not deliver.

Scallops in Basil Cream Sauce
Ingredients
6 tablespoons butter
1 lb. sea scallops
Salt and pepper
1/4 cup chopped shallots
2 cloves freshly chopped garlic
Pinch crushed red chili flakes (optional)
1/2 cup dry white wine
3/4 cup heavy cream (I suggest using more cream)
20 basil leaves, cut in thin ribbons.

Directions
  1. In a skillet, brown scallops in 4T. of butter. Do not cook them, just brown them and then remove scallops.
  2. Add remaining butter to pan and melt.
  3. Add shallots, garlic, chili flakes and salt and pepper to taste. Cook about 2 minutes, or until shallots soften.
  4. Add wine, raise heat a bit, and let bubble away for a minute or so until reduced by about half; add cream and repeat. When liquid is thick, return scallops and juices to pan.
  5. Cook for about a minute, stirring in half the basil, until scallops are just barely firm. It's very easy to overcook scallops and end up with hockey pucks. If you're not sure, take one out of the pan and slice it through the middle...it should be barely transluscent inside. (It will continue to cook even after removed from heat.)
  6. Remove from heat. Serve in small bowls, or on top of angelhair pasta (my preference).
  7. Top with remaining basil.  
Here's Bittman showing us how easy this dish is to make. And in case you're interested, The Minimalist has a YouTube channel.

Tuesday, June 22, 2010

White Chili

White chili is made with white chicken, white beans, white cheese, and chicken stock instead of tomatoes.

My co-workers rave about this chili recipe. I know we're skipping into summer, but this is a great make-ahead meal if you're going camping. Or if you like breakfast burritos.

Unfortunately, I have no photos. My digital camera bit the dust -- in case you're disappointed by the lack of food porn on the site so far, I am too.

But I'm going to post this recipe anyway, because it's that good. Trust me. I'll take pics next time we make this.

White Chili
Ingredients
  • 5 c. cooked cannellini (or 4 15oz. cans small white kidney beans)
  • roasted peppers (about 1 cup skinned, seeded and minced). I used anaheim, jalapeno, yellow bell pepper, hungarian chili
  • 2-3 ears corns, shucked
  • 3-4 shallots, finely chopped
  • ½ sweet white onion, finely chopped
  • /2 t. each: chili powder, lemon pepper, ground cumin
  • 4-5 cloves of roasted garlic
  • 2 chubby boneless, skinless chicken breasts – cooked and chopped
  • 6 spicy Italian sausages (I like spice; use.a milder chicken sausage if you prefer)
  • 1 bunch cilantro, rough chopped
  • 1 cup light beer (like Corona)
  • 6 oz. grated white cheddar cheese
  • 3 cups chicken broth
Prepare
  1. Drain and rinse the beans.
  2. Cook the sausage. Slice thinly.
  3. Cook the chicken breasts, cool and take the meat off the bone. Chop in hearty chunks.
  4. Roast the peppers. Rub them with olive oil and bake in the 400 degree oven for 15-20 minutes. Take them out when the skin is blistering. Let cool, peel, de-seed and mince flesh.
  5. Shuck the corn. (don't cook it ahead of time)
  6. Saute the onion and shallots in olive oil in a stock pot.
Cook
  1. Saute the onion and shallots in olive oil in a stock pot.
  2. Add the peppers and garlic., then chili powder, lemon pepper and cumin. Stir for a couple of minutes, then stir in the corn and garlic.
  3. Add the beans, beer, broth, sausage and chicken. Cover and let simmer for 30 minutes.
  4. Add chopped cilantro and let simmer another 15 minutes.
  5. Add 6 oz cheese and stir until blended. Keep the temperature as low as possible so the cheese stays blended in the broth. Stir occasionally so it doesn’t burn on the bottom. Cook until beans and corn are tender enough.
  6. If you like a little more kick, add a tablespoon of your favorite hot sauce. I like Louisiana Style Batch #218 Hot Sauce by Original Juan

Saturday, June 19, 2010

Oven-Roasted Tomato Apple Ketchup

If you're a label reader, you know that most store-bought ketchup brands use sugar or high-fructose corn syrup. I happen to like ketchup, so when I came across Cindy Pawlcyn's ketchup recipe in Big Small Plates, I decided to try making it myself. 

You can skip the oven-roasting step and simmer the veggies in the cider and spices, but oven-roasting adds depth that sets this ketchup apart from all others.

And about the apples. You won't taste them in the final product, but they add sweetness. Next time, I may even bake them first, too.

Oven-Roasted Tomato Apple Ketchup
Ingredients
4 lb peeled/seeded tomatoes (I prefer roma or heirloom)
4 cloves garlic
2-4 jalapenos (it depends on how hot they are)
1 1/2 lb sweet apples
3 sweet onions (red, Vidalia or Maui)
1 1/2 c. apple cider vinegar
1/2 c. basalmic vinegar
1 T. sea salt
1 t. paprika
1/4 t. of both ground allspice & ground cloves
1 t. dry mustard
1/2 c. mild/light honey*

Directions:
  1. Preheat oven to 400 degrees.
  2. Cut tomatoes and jalapenos in half. Remove seeds.
  3. Cut onions into 4ths.
  4. Toss veggies and unpeeled garlic cloves with olive oil until lightly coated, spread on cookie sheet, and bake until soft, about 20 minutes.
  5. Let the veggies cool before peeling them.
  6. Puree veggies and apples in food processor until smooth.
  7. Add veggies and apples to a stockpot with vinegar and spices. Simmer on low for about an hour. Stir OFTEN to prevent the bottom from burning.
  8. Remove from heat and let cool.
  9. I like to take the hand blender to this one more time, then bottle. Makes a nice gift.
  10. This can be stored in the fridge for a couple of weeks. If it lasts that long.
* You can use Splenda instead, but if you do, add it when the sauce is done cooking.

Buffet Menu

This is the menu of dishes I made for my daughter's wedding rehearsal dinner. It's certainly appropriate for any special occasion. In planning the menu, I kept in mind various food restrictions: my daughter prefers vegetarian fare, her father is allergic to seafood, the soon-to-be husband's dad is on dialysis. For instance, Joe wanted a ham, but individuals on dialysis need to restrict their salt intake, so I also baked chicken breasts.

Everything here was prepared, to some degree, ahead of time, which is the key to a successful buffet. The biscuit and madeleine doughs were ready. Salads made, veggies chopped. Salmon terrines prepped the day before. And as you'll see, I didn't skimp on flavor -- we love fresh herbs and fragrant spices to take a dish over the top.

The entire menu can be prepared by a first time cook. The trick to having everything ready when guests arrive is making a timeline and to do list.

The Menu
Artichoke Heart Dip [note: I used parm and mozzarella]
Baked Chicken Breasts - no recipe
Baked Ham - no recipe
Cheddar Sage Buttermilk Biscuits w/ 3 mustards - recipe below
Crudite and Hummus
Marinated Olives
Monet Salad w/ Mustard Vinaigrette - recipe below
Pasta Salad - recipe below
Smoked Salmon Terrines - recipe below
Wild Mushroom Crostini
Zucchini Madeleines















Recipes
Cheddar Sage Buttermilk Biscuits w/ 3 mustards
Ingredients
2 c. flour
4 t. baking powder
1 t. salt
1/2 t. cream of tartar
1 T. sugar
8 T unsalted butter
3 1/2 oz. shredded cheddar
10 fresh sage leaves, finely chopped
2/3 c. buttermilk

Directions
  1. Preheat oven to 400 degrees.
  2. Cut butter into flour.
  3. Add dry ingredients.
  4. Blend in milk. Mix just until ingredients are combined, then roll dough on floured cutting board and cut into biscuits.
  5. Butter/flour cookie sheet and place biscuits.
  6. Bake 10-12 minutes.
  7. In three small bowls, dollop your favorite mustards so guests can pick their poison. I chose Dijon, stoneground, and honey mustards.
Monet Salad w/ Mustard Vinaigrette
I saw this idea in a cookbook once but haven't been able to find it since, so I can't credit the source. But the idea is simple enough. A Monet Salad is composed of mixed baby greens and edible flowers. I used rosemary, geranium, lavender and nasturtiums. The vinaigrette is equally simple. The proportions: 3/4 cup olive oil, 1/4 cup vinegar (I combine rice/balsamic), and 3 tablespoons of Dijon. Stoneground mustard is just as nice if you have that on hand. Put it in a pretty bottle and shake it up to emulsify the ingredients.

Pasta Salad
This is not really a recipe as much as a list of ingredients. As you see, this is a meal in itself. In addition to the pasta (I used farfalle this time, although any curly pasta, like rotini or campanelle, is suitable), I added: red onions (diced small), green onions, celery, carrots, salami (cubed), mozzarella (cubed), capers, peperoncini, red bell pepper, marinated artichoke hearts, fresh basil and parsley. To keep the noodles from getting soft, I tossed it with olive oil and vinegar right before serving, then seasoned with salt and pepper to taste. Voila.

Smoked Salmon Terrines
The filling: I prepared the horseradish cream cheese filling from this Sunset recipe plus lemon zest.
The terrines: Next, I lined 3 mini-bread pans with plastic wrap, letting it drap over the sides so the terrine could be completely wrapped while it set. Then I lined the pan with thin slices of smoked salmon, draping it over the sides so I could fold it back to cover the filling.
     Since the terrines were so small, I simply spooned in the cream cheese filling to the top (rather than alternate layers of cream cheese and salmon), folded the salmon neatly over the top to encase the filling, wrapped the plastic wrap tightly around the package and popped the lot in the fridge.
     This needs to chill at least 4 hours. Such a pretty dish. Served with sliced baguettes. Note: use a VERY sharp knife to slice the terrine. This holds up nicely on a buffet table.

And for dessert? We picked up a fruit tart and a chocolate cake from a local bakery, and grapes and strawberries from the farmer's market. Keep it simple and enjoy the party.

Wednesday, June 16, 2010

Coffee Chili Cocoa Spice Blend

Last summer, I picked up canister of Two Spicy Ladies' coffee bbq rub at the Roseville's farmer's market and used it up way too quickly. It's fabulous on meat or seafood and adds a deep smoky flavor to chili. I'm addicted and as it's not available online, I raided my spice cabinet to create this recipe.

We made a big batch in December and packaged the seasoning in magnetic tins for gifts. 

Coffee Chili Cocoa Spice Blend
Ingredients
6 T chili powder (mix em up: chipotle/ancho/new mexico)
6 T powdered espresso
2 T unsweetened cocoa powder
3 T raw or demerara sugar
1 T each: coarse sea salt, coriander, cumin, garlic powder, onion powder, ground mustard, coarse pepper, red pepper flakes

Sunday, June 13, 2010

Zucchini Artichoke Heart Frittatas

Ages ago, C&M Italian delicatessen, on Girard Avenue in La Jolla, made the best frittata sandwiches (zucchini or artichoke) in the '70s. Sure would love their recipe for these two options -- I saved my tips in order to afford a sammie here on occasion.

Here's my hybrid copycat recipe.

There are a couple of ways you can approach this recipe. Make a thin frittata and top it with marinara and parm. Or make a sandwich patty. Or make chicken-nugget-sized patties and dip them in  the sauce. My children enjoyed these.

If you have time, shred rather than chop the zucchini, sprinkle lightly with salt to leach out the excess liquid, and let drain for 20 minutes before adding to mix. Rinse off the salt, squeeze out the liquid before adding to the mix.

For extra crispiness, bread the patty with bread crumbs before sauteing.

Zucchini Artichoke Heart Frittatas
Ingredients
2 medium zucchini
1/2 c marinated artichokes, chopped and drained
1/2 c. Italian bread crumbs
1 clove minced garlic
3 eggs
1/4 c. parmesan
1/4 t. crushed red pepper
2 T. milk
1/2 c. minced onion

Directions: Mix. Saute. Top or dip in a seasoned tomato sauce. Or stuff into a sourdough roll with a slice of provolone.

Cioppino

Cioppino is a seafood stew which supposedly originated in San Francisco. It's surprisingly easy to make, involves little prep, and takes very little time to cook. It's essential to use fresh seafood and fresh herbs.

I've included a clip of Bobby Flay's Cioppino Throwdown with Phil DiGirolamo from Phil's Fish Market in Moss Landing. Bobby says the key ingredient in the tomato base is anchovies (he actually uses anchovy paste). Phil says it takes about an hour for the tomato base to cook.

My version, which serves 2-4, is simpler and faster to make, and in my opinion, is just as tasty.



Cioppino
Ingredients
1 dungeness crab, or 2 snow crab legs
12 mussels
1/2 pound sea scallops
8 large shrimp
8 clams or can of minced clams (add juice too)
4 baby squid (cleaned/sliced)
1/2 lb. firm white fish, like cod or red snapper, cut into chunks
1 clove garlic, minced
1/2 cup finely chopped onion or shallots or leeks
1 c. chopped tomatoes
1 finely chopped anaheim pepper
1/2 c. grated carrots
1 T olive oil
3 c. fish or chicken stock
1 c. white wine
1 T. fresh thyme
1 T. basil
cayenne or crushed red peppers

Directions
  1. Lightly saute onions, garlic, pepper, tomatoes for two minutes.
  2. Add broth, wine, fresh clams (if using canned, add in step 4) and crab. Cover and cook for 4-5 minutes.
  3. Add mussels and thyme, cover and simmer until mussels and clams have opened.
  4. Add scallops and fish, cover and simmer for 1 minute.
  5. Add sliced squid; cook about 30 seconds.
  6. Top with croutons and enjoy.

Gazpacho

Too hot to cook? This is the perfect meal. Going camping? Blend and chill ahead of departure. When you're done setting up camp, all you have to do is take this out of the cooler and pour dinner.

This recipe is inspired by the BEST gazpacho at the Redwood Forest Restaurant in Chico.

Gazpacho
Ingredients

1 cucumber
1/2 medium red onion
1/2 c. green pepper
2 large plum tomatoes, peeled and seeded
1 c. finely chopped cauliflower
1/2 pound mushrooms
1 bunch fresh spinach
1 heaping T. fresh basil
1/2 t. garlic
1 t. black pepper
3/4 t. crushed, dried thyme
1/4 t. ground cumin
1 t. ground sage
6 T each: olive oil, white wine vinegar, lemon juice
3/4 t. tabasco or sciraca
2 cans (46 oz. size) V-8 juice (or Spicy V-8 and leave out tabasco)*
1 8 oz. can tomato sauce

* or substitute your homemade veggie juice

Directions
1. Finely chop vegetables or pulse BRIEFLY in food processor (still chunky), then remove to a large bowl.
2. Add all seasonings, sauce, and juice. Stir well. Chill. Suggestion: Let flavors combine for at least 3 hours before serving.

Zucchini Madeleines


I don't have much of a sweet tooth, so I'm always trying savory variations of popular recipes. It's worth splurging to get non-stick madeleine pans to make these!

fyi, I didn't invent this recipe, but I no longer have the original and can't find it online, so I'm not sure what I've tweaked over the years.

Zucchini Madeleines
Ingredients
4 medium-size zucchini (about 1 1/2 lb.) shredded
2 t. salt
6 T. olive oil
1 medium-size onion, chopped
1 c. flour
1 T. baking powder
5 large eggs
2 T. milk
1 1/2 c. (about 5 oz.) grated parmesan
1 clove garlic, minced or pressed
2 T. chopped fresh basil or 1 t. dried basil
1/4 t. pepper

Directions
  1. In a large bowl, mix zucchini with salt. Let stand until limp and liquid has drained from it, about 30 minutes. Rinse well; drain, squeezing out as much water as possible.
  2. Meanwhile, put 2 T. of the oil into a frying pan on medium-high heat. Add onion, stirring occasionally, until limp and lightly browned. Set aside.
  3. In a large bowl, stir flour with baking powder. In a separate bowl, whisk until blended eggs, milk, remaining oil, cheese, garlic, basil and pepper.
  4. Add zucchini and onion and mix well. Stir zucchini into flour mixture until evenly moistened.
  5. Butter and flour madeleine pans or small muffin pans. (even if you have non-stick pans)
  6. Spoon batter into pans, filling to rims. Bake in a 400 degree oven until puffed and lightly browned, about 15-20 minutes. Cool about 5 minutes, then invert pans to remove; use a spatula to loosen them gently, if necessary.
  7. Serve hot or at room temperature. Makes 2 dozen.

Tex Mex Scones

This recipe is my attempt to recreate the savory Tex Mex Scones baked at Cory’s Sweet Treats in Chico, where I stopped often on my way to work.

Cory has since closed the cafe to open Cory’s Country Inn.

Tex Mex Scones
Ingredients:
2 c. flour
1/4 t. salt
2 t. baking powder
1/4 t. chili powder
1/3 c. butter
1 egg
1 c. milk/cream
1 finely chopped plum tomato
1 minced jalapeno
1/4 c. finely chopped red pepper
1/4 c. finely chopped red onion or scallions
2 T. chopped sundried tomato in oil, drained
2 T. sliced black olives
1 1/2 c. shredded cheese (cheddar or blend)

Directions
  1. Preheat oven to 375 degrees.
  2. Mix flour, salt, chili powder and baking powder.
  3. Using pastry cutter or forks, cut in butter until it is the size of small peas.
  4. Mix in egg and milk.
  5. Add chopped vegetables and cheese; mix only until evenly combined.
  6. Divide dough (it will be sticky, so you may want to LIGHTLY flour your hands) into 6 equal parts. Shape round patties that are 2-3 inches thick.
  7. Bake on lightly oiled baking sheet for 25 minutes.

Salsa-licious

The first recipe, Mango Strawberry Salsa, earned first place in the Cinco de Mayo Salsa Contest at my workplace last year. This year, I created something completely different, Spicy Artichoke Heart Salsa.
Both salsas are wonderful fresh, but even better after the flavors have marinated a few hours or even overnight. Enjoy.
Mango Strawberry Salsa
Ingredients
1 chubby ripe mango, peeled, pitted and diced
1 small cucumber, peeled, seeded and finely chopped
1 jalapeno pepper, seeded and minced
1 habanero pepper, sliced open (let marinate then remove)
1/2 serrano pepper, seeded and minced
1/4 c. finely chopped red onion
1/4 c. finely chopped red bell pepper
1/4 c. chopped cilantro leaves
3 ripe strawberries, finely chopped
Juice from 3 limes
Juice from ½ orange
Spicy Artichoke Heart Salsa
Ingredients
2 c. marinated artichoke hearts, drained and chopped
1 small can sliced black olives (2.25 oz)
1/4 c. minced red/sweet peppers
1/4 c minced red onion
1/4 c minced seedless cucumber
1-2 minced jalapenos
2 T. minced poblano
2 minced roma tomatoes
½ c. cilantro, chopped
juice of two limes
1/2 t. smoked paprika
1/2 t. chipotle chili powder or 1 t. adobo sauce
dash salt

Savory Waffles

I prefer savory to sweet, so I created this recipe, using fresh herbs from our garden and green garlic that came in our CSA share this spring. (Tis the season to pick up green garlic at the farmer’s market.)

Feel free to change out the herbs. Try cilantro, chili and lemon or lime zest. Add chipotle if you’d like. The variations are endless.

P.S. I sprang for a waffle boat maker. Savory waffles topped with vegetables simmered in a cream/alfredo sauce = divine dinner.

Savory Waffles
Ingredients
2 c. flour
1 c. cornmeal
2 1/4 t. baking powder
1/2 stick melted butter
2 eggs
1 1/2 cups milk/buttermilk
4 oz. (1 cup) shredded cheese
2 tablespoons minced onion
4 slices bacon, crumbled (optional, of course, unless your name is @ronjon)
2 tablespoon each, finely chopped: fresh parsley, rosemary, chives, (green garlic if available)
1 fat garlic clove, minced
sparkling water or cider

Directions
1. Mix dry ingredients.
2. Mix wet ingredients: eggs, milk. herbs, garlic.
3. Combine wet and dry and add bacon and cheese.
4. Add sparkling water or cider until mix is a thick flow. If you don’t have these on hand, just add more milk.

Topping ideas:
  • goat cheese and pastrami or smoked turkey or oven-roasted veggies for an “open sandwich”
  • top with alfredo sauce with broccoli

Not Yo' Mama's Tea Sandwiches

Producing a podcast on a regular basis is time-consuming. and we've let this site lie fallow while we focused on other things, like Desert Dingo Racing and The Satellite.

That said, we're back -- posting only recipes for now -- but we're cooking like crazy and love sharing our ideas as much as we love feeding people.

We attended a potluck picnic in the local community park yesterday. Our favorite grocery store clerk suggested we bring tea sandwiches to the potluck, and so we did. One sweet, two savory, one of those being vegetarian. Finger sandwiches are perfect picnic fare. No plates or utensils required.

These are not precise recipes. I didn't measure while I concocted, I tasted. And boyohboy, these treats were mighty tasty.

Curried Tuna
Mix tuna and mayo. Add capers, minced red onion/celery/cilantro in equal amounts, salt, curry powder to taste. Lovely on cracked grain bread, lightly spread with butter (optional), before making a plump tuna sandwich. Remove crusts if you like; I don't bother. Cut into 4ths.

Wasabi Radish Cuke
I use a mandoline to slice seedless cucumber and radishes. Whip cream cheese with lemon juice/zest and wasabi paste to taste; add chopped chives to cream cheese. Slather on bread and layer paper-thin slices of cuke and radish. Lightly salt veggies. Close and cut into 4ths.

The Elvis
Use organic peanut butter (I prefer chunky, and if I can make it to the local natural food store, freshly ground pb). Spread on both slices, sprinkle crumbled bacon on one side, layer other side with thinly sliced banana. Drizzle honey on banana. Close sammie and cut into 4ths.

I'm thinking that next time, I'll use maple syrup instead of honey on the Elvis.