I love stir-fry and eat it almost once a week because it's a quick and easy meal, but chicken and broccoli gets boring after a while. So last night I made my first foray into Thai cuisine with a Shrimp Pad Thai recipe from Joy of Cooking. I don't have the recipe in front of me right now as I type this, so I'll post it later. It turned out pretty good despite the fact that I used the skinniest rice noodles on the planet. I think I just misunderstood what the recipe called for -- next time I will use flatter noodles like you would be served if you ordered this at a restaurant. Rice stick noodles come in differing widths and thicknesses -- I bought the ones that looked like the noodles at the very top of the page when I should have bought the kind that is in the second picture just below.
I'm not sure why I get these wild hairs to cook on nights when I have no food in my kitchen, but again I found myself going to the grocery store at 7 o'clock. I ended up having to make two stops -- first at Whole Foods and then to Safeway. For some reason Whole Foods had every sprout except for bean sprouts (annoying) and their green onions left something to be desired. This was disappointing considering the main reason I choose Whole Foods over other grocery stores is because of the produce, but whatever. I will keep going because a trip to that grocery store makes me happy. Plus there is always wine and cheese to be tasted if you go at the dinner hour.
While I enjoyed what I made and was definitely pleased with myself for trying something new, this recipe was a little heavy on noodles and bordered on being too spicy. I will adjust accordingly next time. My poor little fingers were burning all evening from chopping two red chilis even after washing my hands several times. (I won't even talk about what happened when I went to take my contacts out later that evening.) It was also a lot of work for a weeknight meal -- I don't think I ate until almost 10! Making Pad Thai is not complicated, but there is a lot of prep involved, which basically all needs to be done prior to putting anything in your wok.
So for next time, I will probably just use one red chili since the recipe also calls for dried crushed red pepper flakes and black pepper on top of it. I will also get the flatter rice noodles, but use slightly less and add more sprouts. One thing I did do right: I paired my spicy din with beer. A little Stella Artois hit the spot! Did you know that Stella was a originally brewed as a Christmas beer in Belgium? It was named Stella from the star of Christmas. Random trivia for you to store away.
Readers of this blog (all three of you), has anyone ever tried making Pad Thai before? I'm interested to know about other recipes.
Thursday, December 27, 2007
Wednesday, December 26, 2007
Penne with Vodka Sauce
This is a favorite of mine and I go by the recipe from my Joy of Cooking cookbook. It's a good date meal or perfect for one. You can make this dish any number of ways -- some like to add things like pancetta or grilled chicken to add more flavor. I personally like the pasta by itself, so that's how I make it. I usually serve this with some kind of arugula or mixed green salad and garlic bread. And, of course, no good pasta dish is complete without a bottle of red -- I like a zin with this, but what do I know? Gnarly Head is one that I sometimes pick up from Whole Foods.
Sorry, no photo. I was too hungry to take a picture the other week when I made this! Anyway, hope everyone is enjoying good eats over their holidays.
What you need:
-3 tablespoons olive oil
-1 onion, finely chopped (I usually just go with a regular, old yellow)
-2-3 cloves of garlic, finely chopped
-1 28 oz. can of crushed San Marzano tomatoes
-1/4 vodka (I used Grey Goose b/c that's what I had on hand, but whatever you have lying around should work just fine)
-1/4 tsp. crushed red pepper flakes
-1/2 cup heavy cream (I have used half-and-half for this dish, too, but I'm partial to what the recipe calls for)
-1/2 - 1 box penne (depending on how many you are making this for, you can do a full box of pasta or half; if it's just me I usually just do half and enjoy the leftovers during the week)
-12 basil leaves chiffonaded
-freshly grated Parmigiano-Reggiano
-salt and pepper to taste
So...heat your olive oil over medium to medium-high heat and saute your onion until it softens (say like 6 or 7 minutes). Toss your garlic in for another minute. Then, add to this your can of crushed tomatoes, the red pepper flakes and vodka. Reduce heat and simmer for ten minutes.
Meanwhile, in another part of Gotham (what?), bring a pot of water to boil for your penne. Remember to salt your water before adding the pasta (I usually dump a small palmful in). Cook to whatever the instructions on the box are for al dente pasta -- around 11 minutes I think. Before draining, reserve a 1/4 cup of the pasta water to mix into your sauce. (No, you don't have to do this, but everything I've learned from watching too many cooking shows says that adding a little pasta water to your sauce helps the liquid to stick to the pasta when you add it in, so like a good little lemming, I follow this rule of thumb).
After your sauce has simmered, stir in the heavy cream and heat through. (This is a good time to add in your pasta water if you're gonna.) Add salt and pepper to taste and then your chopped basil leaves. Stir in the pasta. Serve immediately with freshly grated Parmegiano-Reggiano. (Evidently, it is not traditional to grate cheese over this, but I love the flavor that it adds. What can I say, I love cheese!)
Sorry, no photo. I was too hungry to take a picture the other week when I made this! Anyway, hope everyone is enjoying good eats over their holidays.
What you need:
-3 tablespoons olive oil
-1 onion, finely chopped (I usually just go with a regular, old yellow)
-2-3 cloves of garlic, finely chopped
-1 28 oz. can of crushed San Marzano tomatoes
-1/4 vodka (I used Grey Goose b/c that's what I had on hand, but whatever you have lying around should work just fine)
-1/4 tsp. crushed red pepper flakes
-1/2 cup heavy cream (I have used half-and-half for this dish, too, but I'm partial to what the recipe calls for)
-1/2 - 1 box penne (depending on how many you are making this for, you can do a full box of pasta or half; if it's just me I usually just do half and enjoy the leftovers during the week)
-12 basil leaves chiffonaded
-freshly grated Parmigiano-Reggiano
-salt and pepper to taste
So...heat your olive oil over medium to medium-high heat and saute your onion until it softens (say like 6 or 7 minutes). Toss your garlic in for another minute. Then, add to this your can of crushed tomatoes, the red pepper flakes and vodka. Reduce heat and simmer for ten minutes.
Meanwhile, in another part of Gotham (what?), bring a pot of water to boil for your penne. Remember to salt your water before adding the pasta (I usually dump a small palmful in). Cook to whatever the instructions on the box are for al dente pasta -- around 11 minutes I think. Before draining, reserve a 1/4 cup of the pasta water to mix into your sauce. (No, you don't have to do this, but everything I've learned from watching too many cooking shows says that adding a little pasta water to your sauce helps the liquid to stick to the pasta when you add it in, so like a good little lemming, I follow this rule of thumb).
After your sauce has simmered, stir in the heavy cream and heat through. (This is a good time to add in your pasta water if you're gonna.) Add salt and pepper to taste and then your chopped basil leaves. Stir in the pasta. Serve immediately with freshly grated Parmegiano-Reggiano. (Evidently, it is not traditional to grate cheese over this, but I love the flavor that it adds. What can I say, I love cheese!)
Sunday, November 11, 2007
Quick Turkey Chili
The other night I had a hankering for chili. But I had just gotten home from work and had no groceries. Bust. Those who have made chili before know that a pot of this usually takes a couple hours before all the juices have worked their magic on the meat, but I was determined (and procrastinating schoolwork). The taste of chili was already on my tongue and I HAD to have it.
So, I did a quick perusal of Food Network's website looking for a quicky chili. Who better to turn to than good ol' (slightly obnoxious) Rachel Ray. I admit that I have never tried any of her recipes before -- ever since I watched the episode where she made a hot dog salad I have been slightly turned off -- but I decided to give her a shot. I printed out a copy of Indian Summer Turkey Chili and drove up the street to Whole Foods. (It was a little after 7:30 I think.)
The only thing worth mentioning about the grocery trip was that an old Phil Collins song came on and I think that every person in Whole Foods knew the words (even if they wouldn't admit to this among friends) because on more than one aisle I walked down, random people were singing the lyrics under their breath (including myself) -- one of the clerks was happily stocking an aisle while whistling (in a warbly whistle like your grandmother would do) right along to the tune!
ANYWAY, I got home with my bag of groceries and whipped up a pot of chili in about 40 mins., and I was pleasantly surprised with how good it tasted. I think the way Rachel Ray got around having the meat simmer so long was the addition of a little barbecue sauce. I was skeptical of this since I figured for sure that the taste of bbq would overwhelm the chili, but it didn't at all. I enjoyed my chili so much that I ate the majority of the leftovers for lunch during the week.
Groceries for this meal:
6-pack Brooklyn Lager, $7.99 (Multipurpose item -- cooking AND drinking!)
1 red pepper, $2.69 (Does anyone else think this is an absurd price for ONE pepper?)
1 bag blue corn chips, $1.99 (I don't eat chili without tortilla chips.)
1 8-oz can of tomato sauce, $0.69
1 medium-sized yellow onion, $1.09
1 package frozen corn, $1.99
Cabot Extra Sharp cheddar cheese, $2.45 (another thing I do not eat chili without)
1.5 lbs. ground turkey, $10.28
1 jar of King Street Blues barbecue sauce, $5.39
1 jar of chili powder (I was out), $2.49
Total: $37.05 + tax (I could be willing to bet you could cut this price in half if you didn't shop at Whole Foods.)
Items I needed, but already had:
Worcestershire sauce
Cumin
Red chili flakes
Tabasco sauce
Grill seasoning (I used Paul Prudomme's, but any will do)
Olive oil
Light Sour Cream (a third thing I like to have in my chili)
I cut Rachel's recipe in half, which gives you four hefty bowls of chili, but as many as six.
Measurements of ingredients:
2 tablespoons of olive oil
1 - 1.5 lbs ground turkey
2 tablespoons + 1 teaspoon dark chili powder
1 tablespoon cumin
1 tablespoon Worcestershire sauce
1 tablespoon of hot sauce (you could do more here, but since I'm not a huge fan of hot sauce taste, I added a couple shakes of dried red chili flakes to give heat to the dish)
1 onion, chopped (set aside a quarter of it for topping the chili)
1 large pepper (any color you like - I used red), chopped
1/2 bottle of beer (this was actually what the full recipe called for, so you could go a little less, but not by much -- I just dumped a portion of what I was drinking into the pot!)
1 8-oz can of tomato sauce
1/4 cup of smoky barbecue sauce
1 cup of frozen corn kernels
Heat a pot over medium to medium high heat. Add olive oil and the turkey meat. Season the meat with: chili powder, grill seasoning, cumin, Worcestershire and hot sauce (or chili flakes). Break up the meat with the back of a wooden spoon into small crumbles.
Chop the onion, reserving 1/4 of it for topping the chili. Brown meat 5 minutes, then add onions and chopped bell peppers and cook 10 minutes more. Add beer and deglaze the pan, scraping up the drippings and cooking off the alcohol. Add tomato sauce and barbecue sauce and bring to a bubble. If using corn kernels add them now. Let chili simmer 10 minutes. Adjust seasonings and heat level to your taste. Remove from heat and serve. Top with your favorite toppings -- for me that includes sharp cheddar, sour cream and a little bit of onions with crumbled tortilla chips over the top!
Thursday, August 23, 2007
Book Club appetizer: Mediterranean Bruschetta
(This photo is courtesy of the Food Network (hence the reason it looks so nice) - I forgot to take a pic, so I hope they don't mind me "borrowing" theirs...)Just for the heck of it, I looked up the etymology of the word on Webster's. Here's what it said: Italian, from Italian dialect (Tuscany), from bruscare to toast, burn, probably from Vulgar Latin *brusicare, frequentative of *brusare, *brusiare to burn: thick slices of bread grilled, rubbed with garlic, drizzled with olive oil, often topped with tomatoes and herbs, and usually served as an appetizer." So, there you have it, folks... bruschetta is little more than some burned bread with garlic, olive oil and tomatoes.
I volunteered to bring an appetizer for this past Monday's book club meeting and settled on Giada's Mediterranean Bruschetta. I had never made bruschetta before, but this looked good when I watched her whip it up the other afternoon, so I decided I'd give it a shot. It took me a little less than a half hour to make it and everyone at book club loved it (or so they humored me). Here goes...
For the bread:
1 loaf ciabatta bread, cut into 1/2-inch wide slices (about 16 for a 1 lb. loaf) -- Whole Foods bread buy was kind enough to slice mine for me there; they have this very cool slicing machine!
1/4 cup olive oil
1 lemon, juiced (about 3 tablespoons)
1 teaspoon dried oregano
Salt and ground black pepper
For the topping:
1 (15-ounce) container of whole milk ricotta cheese
2 large tomatoes, seeded and diced (about 2 cups)*
3 tablespoons finely chopped fresh mint leaves, plus a little more for garnish!
1/2 teaspoon of salt
1/4 teaspoon ground black pepper
*To seed your tomatoes: Take a small serrated knife (they cut through the skin of tomatoes easier and minimize tearing) and slice off the tops of your tomatoes. Take the remaining part of your tomato and gently squeeze over the sink until you begin to see the "innards" of the tomato squish out. Using the index finger of your other hand, scoop the seed goop out of each of the pockets in the tomato until you are basically left with the skeleton of the tomato. From here, cut your tomato into small bite-sized pieces.
Instructions:
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. (I used my little indoor grill once again.) Drizzle the bread slices with olive oil.
I'm not always the best at drizzling. (Sometimes it's hard to control the oil coming out of a bottle!) So, I dipped a pastry brush in my olive oil and "painted" the oil on my bread on one side and placed all the pieces oil side down on my grill. As they were cooking, I painted the other side of the bread. This probably isn't the most efficient way to go about things, but whatever. Drizzle, paint, splatter - as long as it gets on there somehow...
Grill the bread until golden on both sides, about 2 to 3 minutes per side. Remove the bread, squeeze the lemon juice over the bread slices. Sprinkle the bread slices with dried oregano, salt (I used Kosher) and pepper. (Go easy on oregano as it has a nasty habit of overpowering food when too much is used.)
Random aside: "Ciabatta" means "slipper" in Italian, which is sort of apropos considering the flat, rectangular shape of the loaf. Ha!
For the topping, combine the ricotta, tomatoes, 3 tablespoons of mint, salt and pepper in a medium bowl. Gently stir together.
Since I was taking this over to a friend's house, I opted to just keep my bruschetta dip in a bowl because it made for easier transfer. I garnished the bruschetta with a sprig of mint and served it alongside the grilled bread slices, letting people serve themselves. But I'm sure it's pretty to spoon the topping over the bread ahead of time and then arrange on a plate before serving. Whichev!
For those interested, we read Khaled Hosseini's new book A Thousand Splendid Suns for this month's book club. I still think I liked The Kite Runner better, but this was a good, quick read. And SAD. Don't read it if life's got you bummed out right now. Then again, maybe you should. If you're a woman, it's bound to make you thankful you didn't grow up in Afghanistan in the '80s and '90s.
For the bread:
1 loaf ciabatta bread, cut into 1/2-inch wide slices (about 16 for a 1 lb. loaf) -- Whole Foods bread buy was kind enough to slice mine for me there; they have this very cool slicing machine!
1/4 cup olive oil
1 lemon, juiced (about 3 tablespoons)
1 teaspoon dried oregano
Salt and ground black pepper
For the topping:
1 (15-ounce) container of whole milk ricotta cheese
2 large tomatoes, seeded and diced (about 2 cups)*
3 tablespoons finely chopped fresh mint leaves, plus a little more for garnish!
1/2 teaspoon of salt
1/4 teaspoon ground black pepper
*To seed your tomatoes: Take a small serrated knife (they cut through the skin of tomatoes easier and minimize tearing) and slice off the tops of your tomatoes. Take the remaining part of your tomato and gently squeeze over the sink until you begin to see the "innards" of the tomato squish out. Using the index finger of your other hand, scoop the seed goop out of each of the pockets in the tomato until you are basically left with the skeleton of the tomato. From here, cut your tomato into small bite-sized pieces.
Instructions:
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. (I used my little indoor grill once again.) Drizzle the bread slices with olive oil.
I'm not always the best at drizzling. (Sometimes it's hard to control the oil coming out of a bottle!) So, I dipped a pastry brush in my olive oil and "painted" the oil on my bread on one side and placed all the pieces oil side down on my grill. As they were cooking, I painted the other side of the bread. This probably isn't the most efficient way to go about things, but whatever. Drizzle, paint, splatter - as long as it gets on there somehow...
Grill the bread until golden on both sides, about 2 to 3 minutes per side. Remove the bread, squeeze the lemon juice over the bread slices. Sprinkle the bread slices with dried oregano, salt (I used Kosher) and pepper. (Go easy on oregano as it has a nasty habit of overpowering food when too much is used.)
Random aside: "Ciabatta" means "slipper" in Italian, which is sort of apropos considering the flat, rectangular shape of the loaf. Ha!
For the topping, combine the ricotta, tomatoes, 3 tablespoons of mint, salt and pepper in a medium bowl. Gently stir together.
Since I was taking this over to a friend's house, I opted to just keep my bruschetta dip in a bowl because it made for easier transfer. I garnished the bruschetta with a sprig of mint and served it alongside the grilled bread slices, letting people serve themselves. But I'm sure it's pretty to spoon the topping over the bread ahead of time and then arrange on a plate before serving. Whichev!
For those interested, we read Khaled Hosseini's new book A Thousand Splendid Suns for this month's book club. I still think I liked The Kite Runner better, but this was a good, quick read. And SAD. Don't read it if life's got you bummed out right now. Then again, maybe you should. If you're a woman, it's bound to make you thankful you didn't grow up in Afghanistan in the '80s and '90s.
Friday, August 10, 2007
Eggplant Rollatini
(I'm not always the best on presentation, but I assure you this tasted good.)Ingredients
2 medium-sized eggplants
Kosher salt and black ground pepper (Giada used sea salt, I used kosher b/c that's what I had)
Can vegetable spray
15 oz. ricotta cheese
1 large egg
1/3 cup of shredded mozzarella
6 tablespoons (give or take) grated Parmesan (I like to use the real stuff and grate my own because I think it does make a difference)
2 tablespoons of toasted pine nuts
15 basil leaves, chiffonaded
Extra-virgin olive oil, for drizzling
1 1/2 cups of fresh tomato sauce
Instructions and such
Eggplant is a nice meaty vegetable, but it can end up tasting tough and bitter if not handled properly, so the first thing I did to treat this vegetable, per Giada, was to cut the top and bottom off the eggplants, and then cut them lengthwise into 1/2-inch thick slices. You could go thinner if you wanted (I did for some of the pieces to experiment with which I liked better and found that I preferred the thinner slices). From there, I placed the slices on a cooling rack over top a cookie sheet and sprinkled kosher salt on both sides and let the pieces sit for about 30 minutes. (Giada said only 10 to 15 minutes, so use your judgment -- mine looked like they needed to sit out a bit longer.) The cookie sheet is to catch the drips of moisture that the salt will bring out of the vegetable. If you don't have a cooling rack, you could salt the pieces and set them in a colander with a few papers towels underneath -- us lonely chefs must improvise sometimes!
While the eggplant sat, I did some much needed laundry (was down to the dregs of my underwear drawer) and also preheated my little indoor electric grill to medium heat and my oven to 375 degrees.
Note on electric grills: If you don't have one, this is a good way to blow a 100 bucks -- especially if you live somewhere where you don't have access to an outdoor grill. Even if you have an outdoor grill, which I do (charcoal), some nights it's too much of a hassle to use it -- like last week when I locked myself out of my apartment -- so this is a good alternative. (I think I got mine on sale a few years back at Williams Sonoma for around $70.)
Back to the recipe... Once your eggplant has sat, rinse and pat dry with paper towels. I'm thinking if you didn't have a grill pan or anything that you could easily fry up the eggplant in a skillet over medium heat with some olive oil to brown and soften. I sprayed PAM on my grill pan and grilled the eggplant for about 5 minutes per side -- long enough to get some grill marks. Remove slices from grill pan and allow to cool.
Meanwhile, in a large bowl, beat your egg until it is lightly scrambled. Mix in the ricotta with the egg. Add mozzarella, two tablespoons of Parmesan and toasted pine nuts, and gently combine. Fold in basil just to combine. Don't overmix! I added a little salt and pepper to this mixture as well.
Place a tablespoon of the cheese mixture on one end of the eggplant and roll up tightly. (Since my eggplants were sort of short and squatty, this was a little tricky, but I did the best I could.) Place the eggplant rollatini into a greased (with olive oil) 13 x 9-inch baking dish, seam side down. Continue with remaining eggplant. Evenly distribute tomato sauce on top of the eggplant rollatini -- add more if you need to. I just bought a good jar of tomato basil sauce from Whole Foods, which tasted great.
Season the dish with a little salt and pepper. Sprinkle your remaining Parmesan over the top (I also sprinkled a little grated mozzarella because, well, I have a thing for cheese, but it's not necessary).
Bake for 15 minutes or so -- I might have gone a little longer than this because my oven is tired. Once cooked, drizzle the top of the eggplant with a little extra-virgin olive oil.
Garlic bread and a simple salad would be good with this.
Wednesday, August 8, 2007
Post-it: August heat and misc. seafood tidbits
This weekend as I was sitting in a crab boat with the mid-morning sun beating down on my head, doing my best not to be a total fuss pot after being woken up at 6:30 to go out crabbing for our family's annual crab feast, my cousin uttered a few sage words: "August is God's way of reminding you to be thankful for fall."
I couldn't agree more.
I just checked weather.com to see what the temperature is by my house and it's 101 degrees. This triple digit absurdity makes me look forward to feeling a cool September breeze on my face. Don't get me wrong. I'm not trying to rush summer out or anything. I love summer. But when it gets this hot, I get very sluggish and tired. Then again, maybe that's because I'm not getting enough sleep. Sigh.
I have a post about a recent recipe that I tried, but for the moment I just feel like writing random stuff. (It's my blog and I can do that.) I think I'll label these type posts "Post-its."
There is an interesting article in the Washington Post today about Tilapia and how it's consumption has gone way up among the average shopper, but that chefs are not big fans. Snooty Bob Kinkead, chef-owner of Kinkead's in Foggy Bottom and Colvin Run Tavern in Vienna, called it "insipid," "spongelike" and "inferior." "Not in my restaurant," he declared. "Never sold it, won't sell it." Whatever, Bob.
In other D.C. seafoody news, the owners of Hank's Oyster Bar in Dupont (LOVE, LOVE, LOVE this place) are planning to open up another restaurant in Old Town Alexandria on King Street in September. Will be looking forward to checking that out. They make a Lobster Roll sandwich that is out of this world, not to mention the oysters there are always fab. Here's hoping the new place is a little bit bigger.
I couldn't agree more.
I just checked weather.com to see what the temperature is by my house and it's 101 degrees. This triple digit absurdity makes me look forward to feeling a cool September breeze on my face. Don't get me wrong. I'm not trying to rush summer out or anything. I love summer. But when it gets this hot, I get very sluggish and tired. Then again, maybe that's because I'm not getting enough sleep. Sigh.
I have a post about a recent recipe that I tried, but for the moment I just feel like writing random stuff. (It's my blog and I can do that.) I think I'll label these type posts "Post-its."
There is an interesting article in the Washington Post today about Tilapia and how it's consumption has gone way up among the average shopper, but that chefs are not big fans. Snooty Bob Kinkead, chef-owner of Kinkead's in Foggy Bottom and Colvin Run Tavern in Vienna, called it "insipid," "spongelike" and "inferior." "Not in my restaurant," he declared. "Never sold it, won't sell it." Whatever, Bob.
In other D.C. seafoody news, the owners of Hank's Oyster Bar in Dupont (LOVE, LOVE, LOVE this place) are planning to open up another restaurant in Old Town Alexandria on King Street in September. Will be looking forward to checking that out. They make a Lobster Roll sandwich that is out of this world, not to mention the oysters there are always fab. Here's hoping the new place is a little bit bigger.
Thursday, August 2, 2007
Locksmith Salmon with a Side of Stupid
Alaskan Sockeye Salmon fillet full of bones: $5.46 Misc. items for a veggie pasta dish that turned out just OK: $9
Bottle of cheap Rose that gave me a headache the next morning: $11
Emergency locksmith charge after locking myself out of my apt.: $230
Sitting down to a sub par dinner at 11:30 p.m.: INFURIATING
Yeah, I know. You were expecting me to somehow pull a "priceless" out at the end of that or tell you that somehow I magically managed to cook an amazing meal that was worth the hassle and expense of what I went through last night, but that would be lying... What can I say? Some nights you come to the end of your evening wishing you would have ordered take-out sushi or Dominoes delivery. Such is life.
Last night's dinner wasn't terrible, but it probably would have tasted a hell of a lot better had I eaten it three hours earlier and didn't have to pay an exorbitant charge for some dude to pick my lock after locking myself out of my apartment whilst going out to check on the coals for my grill.
Inspiration for this dish came from this month's Bon Appetit magazine. More to come...
Tuesday, July 10, 2007
Counting my carbs (for the day anyway)
It's full-on bathing suit season and what have I done to get trim? Ummm, yeah. Pretty much nothing save for a few sporadic power walks through the neighborhood and some scant yoga classes up the street. All of a sudden I've hit mid-summer and feel the need to shed a few pounds. Reason for this? Oh you know... I went to the beach a couple weekends ago and a bathing suit that once fit splendidly felt like I was wearing tight pink (polka-dotted) rubber bands.
So, with the knowledge that I must put my swim suit back on in the very near future, I decided to be a carb hater for the week. For Monday night dinner, I grilled a New York Strip on my indoor grill and served it with cauliflower mash and broiled tomatoes. In total, this meal probably didn't take me too much more than about 20 minutes to prep and cook.
Ingredients used:
1 medium strip steak
garlic powder
kosher salt
pepper
olive oil (I used extra virgin b/c that's what I had)
1 medium head of cauliflower
1/4 cup sharp cheddar cheese (I used Vermont Cracker Barrel)
1/4 sour cream (give or take)
2 - 3 pats of butter
splash of milk
2 cloves chopped garlic
fresh chives (usually found in small packages with other fresh herbs in the produce section)
1 vine ripened tomato
First: Cheesy Cauliflower Mash
1. Bring a medium-sized pot of water to a boil.
2. While the water is heating up, cut up your head of cauliflower into small pieces. Do this whatever way is easiest for you -- we're not trying to leave these as pretty little florets - they will later be pulverized in a food processor or mashed with a masher -- so, just take a sharp knife and cut off the green part at the base of the cauliflower and then cut out the florets (each little tree). I cut the stems of each floret nearly off and for the bigger florets, I halved them.
2. When your water is boiling, drop in a teaspoon or so of salt and add your cauliflower to the pot. Boil until tender - I did this for 6 minutes.
3. Drain your cauliflower. In a food processor or large bowl, add your cauliflower, garlic, sour cream, cheddar cheese, milk. Blend or mash. (I have a small little food processor, so I did this in a couple batches.)
4. Add salt and pepper to taste. Transfer back to a pot and keep on low to keep warm.
5. Top with fresh chopped chives before serving.
Notes: Basically, I doctored up this cauliflower much like I would a potato and was quite pleased with the result. Only thing I would say is, take it easy on the milk. My mash turned out a teensie bit runnier than I would have liked and that's probably because I added too much milk. When in doubt, add small amounts of things at a time, mix and taste until the mash reaches the consistency and texture you want.
Second: Indoor Grilled Steak
1. Preheat a grill pan or electric indoor grill to medium-high heat. This shouldn't really take longer than a few minutes. If you don't have either item, a large frying pan should do -- you just won't have the nice grill marks. (If we weren't experiencing an unbearable heat wave this week, I would have pulled out my charcoal grill outside!)
2. Season your Strip. This is a must. While you could use a fancy grill seasoning mix, my three "go to" ingredients for steak (and pretty much anything I grill) are: garlic powder, kosher salt, and pepper. I would also recommend brushing a little olive oil on each side of your steak to keep from sticking. After you brush (or drizzle) on the oil, gently add your seasoning to each side of the steak. Don't go nuts on spices, but use enough so that the top of the steak looks well "sprinkled."
3. Place your steak on the grill (pan). Go five to six minutes per side to end up with a medium-done steak. If you're looking for medium-well to well-done, I'm not sure we can ever be friends, but if you insist, I'd say grill 7 to 8 minutes per side. Go 3 to 4 minutes per side for a rarer steak.
4. Remove steak from grill and allow to rest -- about five minutes or so.
Notes: Hmmm, I touched on seasoning thing, so the only other thing I would say is, steak should only be flipped once! The more it gets handled, the tougher it becomes. Second, don't cut into your meat until you've given it a chance to rest. Your steak will keep cooking during that time and if you cut into it prematurely, all the nice juices that make your steak moist and delish will just run out all over your plate!
Third: Broiled Tomatoes
1. Remove your broil pan from the oven and preheat the oven at the broil setting. If your broiler is in the main oven, make sure your rack is placed close to the top of the oven.
2. Coat top of broil pan with a sheet of aluminum wrap. (Cuts down on the mess afterwards.)
3. Rinse and dry one tomato. Using a small serrated knife, cut off the top of your tomato (discard) and then cut the remainder into slices (maybe a 1/4 of an inch thick?).
4. Place tomatoes on the broiling pan and drizzle a little bit of olive oil on each one. Season with salt and pepper. (I also added a little garlic powder to mine, but you don't have to. You could also sprinkle some grated Parmesan cheese over the top if you had it.)
5. Set pan under the broiler for 3 to 4 minutes or until the tomatoes look softened and the skin around the edges has crinkled up a bit. (If you've added Parmesan to the top, you'll know it's done when the cheese has browned slightly and starts to bubble.)
6. Remove and serve immediately.
Okay, so the pic isn't glamorous, but everything was darn tasty!
So, with the knowledge that I must put my swim suit back on in the very near future, I decided to be a carb hater for the week. For Monday night dinner, I grilled a New York Strip on my indoor grill and served it with cauliflower mash and broiled tomatoes. In total, this meal probably didn't take me too much more than about 20 minutes to prep and cook.
Ingredients used:
1 medium strip steak
garlic powder
kosher salt
pepper
olive oil (I used extra virgin b/c that's what I had)
1 medium head of cauliflower
1/4 cup sharp cheddar cheese (I used Vermont Cracker Barrel)
1/4 sour cream (give or take)
2 - 3 pats of butter
splash of milk
2 cloves chopped garlic
fresh chives (usually found in small packages with other fresh herbs in the produce section)
1 vine ripened tomato
First: Cheesy Cauliflower Mash
1. Bring a medium-sized pot of water to a boil.
2. While the water is heating up, cut up your head of cauliflower into small pieces. Do this whatever way is easiest for you -- we're not trying to leave these as pretty little florets - they will later be pulverized in a food processor or mashed with a masher -- so, just take a sharp knife and cut off the green part at the base of the cauliflower and then cut out the florets (each little tree). I cut the stems of each floret nearly off and for the bigger florets, I halved them.
2. When your water is boiling, drop in a teaspoon or so of salt and add your cauliflower to the pot. Boil until tender - I did this for 6 minutes.
3. Drain your cauliflower. In a food processor or large bowl, add your cauliflower, garlic, sour cream, cheddar cheese, milk. Blend or mash. (I have a small little food processor, so I did this in a couple batches.)
4. Add salt and pepper to taste. Transfer back to a pot and keep on low to keep warm.
5. Top with fresh chopped chives before serving.
Notes: Basically, I doctored up this cauliflower much like I would a potato and was quite pleased with the result. Only thing I would say is, take it easy on the milk. My mash turned out a teensie bit runnier than I would have liked and that's probably because I added too much milk. When in doubt, add small amounts of things at a time, mix and taste until the mash reaches the consistency and texture you want.
Second: Indoor Grilled Steak
1. Preheat a grill pan or electric indoor grill to medium-high heat. This shouldn't really take longer than a few minutes. If you don't have either item, a large frying pan should do -- you just won't have the nice grill marks. (If we weren't experiencing an unbearable heat wave this week, I would have pulled out my charcoal grill outside!)
2. Season your Strip. This is a must. While you could use a fancy grill seasoning mix, my three "go to" ingredients for steak (and pretty much anything I grill) are: garlic powder, kosher salt, and pepper. I would also recommend brushing a little olive oil on each side of your steak to keep from sticking. After you brush (or drizzle) on the oil, gently add your seasoning to each side of the steak. Don't go nuts on spices, but use enough so that the top of the steak looks well "sprinkled."
3. Place your steak on the grill (pan). Go five to six minutes per side to end up with a medium-done steak. If you're looking for medium-well to well-done, I'm not sure we can ever be friends, but if you insist, I'd say grill 7 to 8 minutes per side. Go 3 to 4 minutes per side for a rarer steak.
4. Remove steak from grill and allow to rest -- about five minutes or so.
Notes: Hmmm, I touched on seasoning thing, so the only other thing I would say is, steak should only be flipped once! The more it gets handled, the tougher it becomes. Second, don't cut into your meat until you've given it a chance to rest. Your steak will keep cooking during that time and if you cut into it prematurely, all the nice juices that make your steak moist and delish will just run out all over your plate!
Third: Broiled Tomatoes
1. Remove your broil pan from the oven and preheat the oven at the broil setting. If your broiler is in the main oven, make sure your rack is placed close to the top of the oven.
2. Coat top of broil pan with a sheet of aluminum wrap. (Cuts down on the mess afterwards.)
3. Rinse and dry one tomato. Using a small serrated knife, cut off the top of your tomato (discard) and then cut the remainder into slices (maybe a 1/4 of an inch thick?).
4. Place tomatoes on the broiling pan and drizzle a little bit of olive oil on each one. Season with salt and pepper. (I also added a little garlic powder to mine, but you don't have to. You could also sprinkle some grated Parmesan cheese over the top if you had it.)
5. Set pan under the broiler for 3 to 4 minutes or until the tomatoes look softened and the skin around the edges has crinkled up a bit. (If you've added Parmesan to the top, you'll know it's done when the cheese has browned slightly and starts to bubble.)
6. Remove and serve immediately.
Okay, so the pic isn't glamorous, but everything was darn tasty!
Friday, July 6, 2007
Shrimp, take two.
Yesterday, I decided I would try again on a shrimp dish for one. Thankfully this one turned out quite good. The following is a slight adaptation of a recipe I found on the Food Network (it won't be the last one you see here) of Nigella Lawson's "Shrimp with Garlic and Chili Pepper." The only thing I changed was the use of a fresh red chili. I substituted dried red pepper flakes since the grocery store was out of red chilies. I'm pretty sure it turned out just as good.
Spicy Garlic Shrimp for One
Cook time: 5 minutes
Ingredients:
2 tablespoons olive oil
1/2 fresh red chili, minced OR 1 teaspoon dried crushed red pepper flakes
2 - 3 garlic cloves, chopped
1/2 pound unshelled medium shrimp
1/2 cup white wine
Salt to taste
1 tablespoon chopped fresh parsley leaves
1. Pour olive oil into a wide, heavy-bottomed frying pan. Then add the chili flakes and garlic and, over moderate to low heat, fry for two minutes, stirring all the time.
2. Turn heat to high, add the shrimp, and fry for another two minutes or until they turn pink and are just cooked.
3. Pour in the white wine and let it bubble up about one more minute or so.
4. Season with salt, then turn into your bowl (hell, you can eat this right of the pan if you want to), and sprinkle with fresh parsley. Eat with a few hunks of baguette -- half the enjoyment of a dish like this is dipping your bread in the sauce!
Suggested accompaniments for this dish:
French Baguette
Fresh ear of corn
Mixed greens salad with goat cheese, pine nuts and tomatoes with Paul Newman's Basalmic Vinaigrette
NOTES: Points of interest, that may or may not be useful... (probably more so to those that don't cook much, and less so to those that do.)
Parsley. I've heard several chefs/cooks attest to the fact that Italian flat leaf parsley is better than curly leaf. While I am inclined to agree with this, if curly leaf is what you have in the fridge, use what you got. The difference in taste is minor and in a dish like this, we're mainly going for the fresh green color to brighten things up.
Wine. I used an inexpensive Sauvignon Blanc (RH Phillips on sale for $9.99). As Ina Garten from Barefoot Contessa would say, don't cook with any wine you wouldn't mind drinking. I'm not particularly picky in this category -- my budget won't allow for it at this point in my life! Any dry white wine will do.
Garlic. If dealing with a fresh head of garlic is not something you're accustomed to, pick up a small jar of pre-chopped garlic. These can usually be found somewhere in the produce section of your grocery store. If my memory serves me right, 1/2 teaspoon = 1 fresh clove of garlic. Buying the jar is obviously more expensive than buying a head (say like $3 vs. $1), but it does save a little prep time.
Shrimp. I like to buy the "easy peel" shrimp if they are available. This means the guy behind the fish counter has already taken care of de-veining the little buggers (shells are still on, which is what you want). That said, I've eaten plenty of shrimp in my day that was not de-veined and have been just fine, so go with whatever is available.
Salt. When I cook, I like to use kosher salt because it has a little more flavor, but again, use what you have on hand.
What did this meal cost me?
1/2 pound shrimp: $4.87
wine: $9.99
baguette: $.99
corn: $.25
tomatoes (bought two): $2.83
goat cheese: $3.99
spring mixed greens: $2.50
Total: $25.42
(Items I didn't need to purchase: garlic, olive oil, pine nuts)
Obviously, any time you add alcohol to the mix, it's going to up your grocery bill, but if you don't drink the bottle down in one evening, you'll be able to enjoy a glass here or there for the rest of the week. Same goes for salad ingredients.
Spicy Garlic Shrimp for One
Cook time: 5 minutes
Ingredients:
2 tablespoons olive oil
1/2 fresh red chili, minced OR 1 teaspoon dried crushed red pepper flakes
2 - 3 garlic cloves, chopped
1/2 pound unshelled medium shrimp
1/2 cup white wine
Salt to taste
1 tablespoon chopped fresh parsley leaves
1. Pour olive oil into a wide, heavy-bottomed frying pan. Then add the chili flakes and garlic and, over moderate to low heat, fry for two minutes, stirring all the time.
2. Turn heat to high, add the shrimp, and fry for another two minutes or until they turn pink and are just cooked.
3. Pour in the white wine and let it bubble up about one more minute or so.
4. Season with salt, then turn into your bowl (hell, you can eat this right of the pan if you want to), and sprinkle with fresh parsley. Eat with a few hunks of baguette -- half the enjoyment of a dish like this is dipping your bread in the sauce!
Suggested accompaniments for this dish:
French Baguette
Fresh ear of corn
Mixed greens salad with goat cheese, pine nuts and tomatoes with Paul Newman's Basalmic Vinaigrette
NOTES: Points of interest, that may or may not be useful... (probably more so to those that don't cook much, and less so to those that do.)
Parsley. I've heard several chefs/cooks attest to the fact that Italian flat leaf parsley is better than curly leaf. While I am inclined to agree with this, if curly leaf is what you have in the fridge, use what you got. The difference in taste is minor and in a dish like this, we're mainly going for the fresh green color to brighten things up.
Wine. I used an inexpensive Sauvignon Blanc (RH Phillips on sale for $9.99). As Ina Garten from Barefoot Contessa would say, don't cook with any wine you wouldn't mind drinking. I'm not particularly picky in this category -- my budget won't allow for it at this point in my life! Any dry white wine will do.
Garlic. If dealing with a fresh head of garlic is not something you're accustomed to, pick up a small jar of pre-chopped garlic. These can usually be found somewhere in the produce section of your grocery store. If my memory serves me right, 1/2 teaspoon = 1 fresh clove of garlic. Buying the jar is obviously more expensive than buying a head (say like $3 vs. $1), but it does save a little prep time.
Shrimp. I like to buy the "easy peel" shrimp if they are available. This means the guy behind the fish counter has already taken care of de-veining the little buggers (shells are still on, which is what you want). That said, I've eaten plenty of shrimp in my day that was not de-veined and have been just fine, so go with whatever is available.
Salt. When I cook, I like to use kosher salt because it has a little more flavor, but again, use what you have on hand.
What did this meal cost me?
1/2 pound shrimp: $4.87
wine: $9.99
baguette: $.99
corn: $.25
tomatoes (bought two): $2.83
goat cheese: $3.99
spring mixed greens: $2.50
Total: $25.42
(Items I didn't need to purchase: garlic, olive oil, pine nuts)
Obviously, any time you add alcohol to the mix, it's going to up your grocery bill, but if you don't drink the bottle down in one evening, you'll be able to enjoy a glass here or there for the rest of the week. Same goes for salad ingredients.
Fire drills and shrimp recipes gone bust...
Okay, so Monday night I got all geared up to cook for myself in an effort to have material for my very first blog post on The Lonely Chef. I decided I'd go with a tried and true recipe that I love for Barbecued Shrimp from Paul Prudhomme's Louisiana Kitchen cookbook, and ventured to my neighborhood Whole Foods.
Half way through my ingredient gathering, the fire alarm went off in the grocery store. Now, I'm pretty sure most people in the store were thinking what is this a joke?, but it turned out to be a real deal fire drill and everyone had to evacuate. Annoyed, I left my cart by the bananas in the produce section and walked outside to stand with the other 300-or-so, irritated shoppers in the hot parking lot. Two fire trucks and 15 minutes later, we were let back in to continue with our shopping...
Long story short, I should have taken this disconcerting event as a bad omen and gone home without my groceries, waited a day and tried again, but no. I went home with my groceries and nearly charred my shrimp -- something I have NEVER done with this recipe! (Sigh.) In the interest of full disclosure, I should mention that the reason the shrimp turned out a little crispy is because I halved the recipe since I was just cooking for me. Here's where the lesson comes in: Cutting a recipe in half does not necessarily yield the best result. Then again, half of getting good as a cook is experimenting until you find what works. That's sort of what this blog is about. Sort of. All this to say, next time, even if I reduce the amount of shrimp in this recipe, I will keep the liquid the same and all should be good.
Half way through my ingredient gathering, the fire alarm went off in the grocery store. Now, I'm pretty sure most people in the store were thinking what is this a joke?, but it turned out to be a real deal fire drill and everyone had to evacuate. Annoyed, I left my cart by the bananas in the produce section and walked outside to stand with the other 300-or-so, irritated shoppers in the hot parking lot. Two fire trucks and 15 minutes later, we were let back in to continue with our shopping...
Long story short, I should have taken this disconcerting event as a bad omen and gone home without my groceries, waited a day and tried again, but no. I went home with my groceries and nearly charred my shrimp -- something I have NEVER done with this recipe! (Sigh.) In the interest of full disclosure, I should mention that the reason the shrimp turned out a little crispy is because I halved the recipe since I was just cooking for me. Here's where the lesson comes in: Cutting a recipe in half does not necessarily yield the best result. Then again, half of getting good as a cook is experimenting until you find what works. That's sort of what this blog is about. Sort of. All this to say, next time, even if I reduce the amount of shrimp in this recipe, I will keep the liquid the same and all should be good.
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