So what drives me to this dish. I especially like sprouted tofu, a lot. It’s not just tofu though. Continue reading “My Favorite Tofu Scramble”
“Last night I had a glass of wine. Not so much to celebrate the new year but more to bury the last, there have been better years.” This is what I had to say on New Year’s Day. I am still mulling over my words.
As is my usual, I didn’t make a resolution. I am more likely to sit in a chair and assess last year rather then try to change the new one. Assess I did, and of all the good things that happened, and good things did happen, I made a conscious decision in October of 2013 to become physically fit. Continue reading “A Simple Smoothie”
I grow sorrel every year. That’s not true, it’s a perennial so it comes back every year all on its own. So I am not so sure I grow it as much as just let it be. Either way I have access to it each spring. The thing is I rarely use it. It is one of those vegetables where you always say to yourself you will get around to it but never do. I guess for me sorrel is like when I lived in New York City and I always said to myself I need to go to the top of the Empire Stare Building or get out to the Statue of Liberty and then moved away before I ever did any of those things.
Last year though I started to make pesto from sorrel and I found it exciting and delicious but after that I found other vegetables and pretty much left sorrel at the side of the dance floor.
This year so far has been different. I have made a sorrel gratin, creamed sorrel and now this quiche. Maybe sorrel is a vegetable that takes time to get to know before you can become close kitchen friends. Continue reading “Pancetta Lardons, Sorrel and Mushroom Quiche”
This is to pig what XO is to cognac.
Sort of a cross between mush and sausage scrapple has been called many things, including “everything but the squeal.” In other words it gets a bad rap. If you look at the ingredients list below you will find, first and foremost, it is nitrite free, sugar free, and gluten free.
It is true when it comes to pig parts scrapple could be anything but the squeal but then that is up to the person making the dish. As with most charcuterie you are dealing with head to tail anyway so it is not a big jump to figure it is going to use pork liver. You don’t have to use pork liver but without it I am not sure you get the real gist of what is going on with the flavor and texture of scrapple. Generally after the liver the parts used are usually very flavorful cuts that need picked after being cooked and therefore wouldn’t normally be used except maybe in stews. Things like the cheeks or the snout. Pork ribs were used here because they are the most readily available to the general public.
Spicy, crispy, creamy and chock full of whole grain goodness. Give it a go and you won’t be disappointed.
Makes one 8 x 4 x 3 loaf
1 lb. meaty pork short ribs
6 oz. pork liver, if you can’t find it add more pork ribs
1 small carrot, peeled and sliced
2 green onions
1/4 cup yellow onion, chopped
4 cups water
2 teaspoons dried sage, toasted
1 teaspoon dried thyme
1 1/2 teaspoons fresh ground black pepper
1/2 cup cornmeal
1/3 cup buckwheat flour
a healthy pinch ground clove
1. Place the ribs, liver, carrot, green onions, and onion into a sauce pan where they will fit snuggly. Cover with the water and add pinch of salt.
2. Bring the liquid to a boil and reduce the heat to a simmer. Skim any foam that rises to the surface.
3. Simmer, covered, until the ribs are fall apart tender. Probably 2 hours, maybe 3.
4. Remove the meat to a tray. Strain the stock and measure it out. Wash the sauce pan. You will need 1 1/4 cup of liquid. If you have more than 1 1/4 cup put the broth back into the sauce pan reduce the liquid over high heat. If you have less add water to make 1 1/4 cup.
5. Pick the meat from the rib bones. Place half the rib meat and the liver into a food processor and grind it till it is finely chopped. Chop the rest of the rib meat with a knife so it is coarse but not big chunks.
6. Add 1 teaspoon of kosher salt, the broth and the spices to the sauce pan and bring it to a boil. Reduce the heat and while whisking add the cornmeal and buckwheat flour. Whisk until smooth.
7. The scrapple will thicken a lot at this point. Add the meat and mix it in while still cooking the scrapple. If it is really stiff you may want to add a tablespoon of water but don’t make it to thin.
8. Dump the mixture into a greased 8 x 4 x 3 loaf pan and smooth down the top with a rubber spatula. Push on it firmly with the spatula to get rid of air bubbles.
9. Place a piece of plastic wrap right on top of the scrapple and then wrap the pan. Place the scrapple in the fridge overnight.
10. When you are ready to fry it cut slices and either dredge it in cornmeal or flour. Shake off the excess and saute it in butter over medium to medium high heat until the exterior is crispy and brown on both side and the interior is hot. Serve
Note: excess scrapple can be frozen but when you go to fry it it won’t stay together in a nice block. It will not taste any different the shape is the only thing different.
Why do so many people fear canned fish? I don’t mean tuna, it doesn’t even count. Was there some massive food poisoning event in the United States back in 1908 or something and the canned fish market never recovered or do we just have a lot of closet canned fish eaters in this country.
Canned fish is brilliant, don’t laugh, I am being totally serious. It is really tasty, it harmlessly sits in your pantry ready to be used and is as tasty as the day it was packed.
Maybe people don’t know how to use it or maybe when they were little their parents always told them they wouldn’t like it and so they never have. My guess is most people who say they don’t like it have never tried it or it has been served to them right out of the can bathed in some sort of funky sauce.
No, what I am talking about is fish packed in oil, be it, mackerel, herring or sardines, smoked and not smoked. The omega-3 dense bait fish, well not mackerel it is higher up the chain then the other two, but fish oil rich nonetheless.
It’s as if you have to go to Eastern Europe, Nordic countries or Russia for your recipes and I am good with that. These countries now what to do when it comes to canned fish. I trust them.
This recipe is of Dutch descent. Being the herring eaters they are you can count on them for good recipes.
1 1/2 tablespoons mayonnaise
1 teaspoon Dusseldorf mustard or Dijon
1 teaspoon whole grain mustard
1/2 teaspoon red wine vinegar
1 tin smoked herring or mackerel
2/3 cup celery, chopped
1 cup yukon gold potatoes, boiled and cubed
6 cornichons, chopped
2 to 3 beets, roasted, peeled and cubed
2 hard boiled eggs, shelled
a handful of peas, fresh or frozen
2 teaspoons chives, chopped
2 shallots, peeled and sliced into thin rounds
salt and fresh ground black pepper
1. Combine the mayonnaise, mustards and vinegar in a large mixing bowl. Whisk to combine.
2. Add the celery, potato, cornichons, peas and herring. Smash the eggs into chunks and add them to the bowl. Stir to combine. The herring will break up into small pieces with some hunks much like if you were making tuna salad. If you want big hunks of herring then garnish the salad with it.
3. Divide among 4 plates and garnish with the beets and shallot rings. Garnishing with the beets keeps the salad from turning pink.
This makes for a great brunch or a good starter for an elegant dinner. The key to success here is to get the inside done without burning the crust. Patience in other words.
1 1/4 pound russet potatoes, scubbed and roughly peeled
4 tablespoons unsalted butter
2 tablespoons grape seed oil
4 pieces gravlax style smoked salmon
4 caper berries
1/3 cup cultured sour cream
2 teaspoons prepared horseradish
kosher salt and fresh ground white pepper
1 tablespoon fresh chives minced
1. Place a clean towel under a mandoline and grate the potatoes using the julienned blade and let them fall right onto the towel. Bunch up the corner of the towel and rinse the potatoes under cold running water. Twist the towel forming a tight ball and keep twisting until all the moisture is removed.
2. Place the potatoes into a bowl and combine with the melted butter. Season with salt and white pepper.
3. Heat a 10 inch nonstick saute pan over medium heat. Add the grape seed oil and then place the potatoes evenly across the bottom of the pan.
4. It took me 8 minutes on medium flame then bumping it up to medium high for 6 minutes to get the right crust. Use that as a guide it is not an absolute.
5. When the rosti is ready to flip use an over size lid or pizza pan and cover the saute pan. Do this by the sink. Flip, without hesitation, while holding the pizza pan tightly to the pan, and them slide the cake carefully back into the pan. Cook the other side of the rosti until crispy.
6. Combine the sour cream with the horseradish and season it with salt and pepper. Roll the salmon slices attractively. Rinse the caper berries. Chop the chives.
7. Arrange the different elements attractively on the cake, cut, and serve.
This tart is perfect for breakfast, lunch or dinner and, maybe, all three. Lacinato is also known as Cavelo Nero or dinosaur kale. It is becoming ever more popular not only for its great taste but for its presumed health benefits too. While this has many healthy components they are just a nice side note to the decadence of this wonderful tart.
The crust for this tart uses the idea of a shortbread crust to keep it tender while using whole wheat pastry and buckwheat flours. I like to serve the tart with a fruit salad of grapefruit supremes, toasted crushed hazelnuts and mint.
SERVES 6 TO 8
For the crust::
1 cup whole wheat pastry flour
1/4 cup buckwheat flour
1/4 cup parmesan cheese, grated
1/2 cup unsalted butter, softened
two finger pinch of salt
For the filling:
1 bunch Cavolo nero, chopped, rinsed and dried, 8 loose cups worth
1 cup yellow onion, peeled, small dice
2 teaspoons fresh garlic, minced
3 anchovy filets, minced (obviously omit if you want it to be meatless)
1 1/4 cup whole milk ricotta
3 large eggs
1/2 cup parmesan cheese, grated
1 tablespoon olive oil
1 tablespoon unsalted butter
1/4 cup water
kosher salt and fresh ground pepper
1. Heat the oven to 350 degrees.
2. Place the whole wheat pastry flour, buckwheat, parmesan, butter and salt into a large mixing bowl and stir it with a wooden spoon until it looks like a combination of cous cous and cornmeal. You may need to rub some of the bigger pieces between you hands to break up the butter.
3. Dump the crumbs into an 8 inch tart pan. Starting at the edges press the crumbs into the flutes. Use you index finger as a back stop by placing it at the top of the flute and pushing the flour up to it. Pack the crust tightly and evenly. Once you have finished the crust bake it in the oven for 20 minutes. Remove it from the oven.
4. While the crust is baking heat the olive oil and butter over medium heat in a 12 inch saute pan. Add the onions, anchovies and garlic. Season them with a little salt and fresh ground pepper. Saute them gently without coloring and until they are soft. You may need to adjust the heat and you will want to stir them to keep them from coloring.
5. Once the onions are soft add the Cavolo nero and toss and stir it to coat it with oil. Season again with a little salt and fresh ground pepper. Add the water and cover the pan. Let the Cavolo nero steam until tender but still vibrant in color, about 8 minutes over medium heat.
6. In a large mixing bowl combine the ricotta, parmesan and the eggs. Add a 1/2 teaspoon of salt and a few grinds of pepper and stir to combine.
7. Once the Cavolo nero is tender taste it and adjust the seasoning as necessary. Make sure all the water has simmered away from the Cavolo nero, you don’t want it to be to wet. Let it cool for a couple of minutes and then add it to the ricotta and stir it well to combine.
8. Carefully spoon the filling into the tart and smooth and level it out. Place the tart into the oven and bake it for 50 to 60 minutes or until set and nicely browned.
9. When the top has browned remove the tart from the oven and let it cool to room temperature before cutting. Serve at room temperature.
I snuggled in behind the wheel of what became known as the Starship Enterprise, it was no longer a minivan fit for a family vacation. Instead it morphed into a party pod for a convoy of misfits headed to Mardi Gras. I was old enough to know better but I never let that stop me.
Fortunately, we only lost one car and one person both of which later turned up in Florida. I guess they just needed a change of venue, besides the important thing is we all managed to stay out of jail.
I could smell the chicory coffee wafting out the front door and blowing down Tchoupitoulas. It drew me in like a voodoo king casting a love spell and deposited me at Mother’s front door. The sign about the world’s best baked ham didn’t even register as I walked past it and sat down near a window hoping the low morning sun would cast some clarity onto the crumpled two day old newspaper I was trying to read. I thought the sunlight might help me focus but it didn’t and in the end I had to leave that to the coffee.
The bite of the chicory brought me around long enough to order another cup and a bowl of Grits and Debris, which was really all I could afford. What the coffee couldn’t do, breakfast did. I didn’t realize how bad I needed food. It was one of those occasions when you realize booze and nicotine isn’t a sustainable diet. My breakfast was nourishing from the first bite to the last.
I only ate at Mother’s this one time but I revisit often on mornings when what is needed is a little something more.
Debris: the parts, bits and crumbs of roast beef that fall onto the carving board while you are slicing the meat.
1/2 cup brown rice grits, fine grind or corn grits
1 1/2 cups water plus 2 tablespoons
kosher salt and fresh ground black pepper
1/2 cup debris, chopped pot roast or some sort of chopped cooked beef
1 cup au jus or beef broth
1 shallot, peeled and sliced thinly
2 eggs, optional
oil or butter for frying the eggs, optional
chive is you feel so inclined
1. Place the grits and water into a sauce pan. Add a healthy pinch of salt and several grinds of black pepper. In another sauce pan combine the shallots, au jus and debris. Place both pans over high heat and bring to a boil. Reduce the heat of the grits to a simmer and cover. Reduce the heat under the debris to medium low and let it bubble briskly.
Optional eggs: Heat a saute pan over high heat and add the butter. Fry the eggs to your liking.
2. Bowl up the grits, ladle half the debris and au jus over each then sprinkle with chives. Serve with some good coffee.