Asian Red Roast Pork

I wish I had taken a photo of this one.  Although I am not sure what you get through your eyes would do what you're going to taste justice...this is a GREAT recipe and well worth hitting the Asian section of your grocery store to stock up on these ingredients.  Because I bet it would be great on chicken also.

Asian Red Roast Pork
Serves 4. (Or 2 hungry people at our house.)

2 tablespoons honey
2 tablespoons light soy sauce
2 teaspoons dark soy sauce
3 tablespoons hoisin sauce
1/2 teaspoon Chinese five spice powder
1 1/2 tablespoons rice wine vinegar
2 tablespoons sesame oil
1 pound pork tenderloin

Mix the first 7 ingredients in a bowl.  Add the pork tenderloin and turn until well-coated.  Cover and marinate overnight, turning occasionally.

Line a baking dish with foil and place tenderloin on a rack. (Reserve marinade.)  Place in a pre-heated 400 degree oven and roast until internal temperature reaches 145 degrees, around 25 minutes. Remove from the oven, place on cutting board and tent loosely with foil. Let rest for 10 minutes or so.

Meanwhile, place the marinade in a small sauce pan and simmer over medium-low heat until reduced by about half.

Slice the pork thinly and serve drizzled with the sauce.  It's great over steamed rice garnished with scallion greens.  Or put on a bun that you have bought frozen at the Asian market.  Drizzle with the sauce and throw on a couple thin slices of pickled cucumber.

Dee-lish...

Brussels Sprouts with Parmesan Breadcrumbs

I was feeling nutritiously righteous last night.  No steak, no pizza, no Saturday night Italian take-out.  And, even more dramatically, no martinis.

Instead, I grabbed some Brussels sprouts that we got last weekend in our produce share, pulled out this wonderful cookbook and started to plot.

No, I said I was feeling righteous.  That doesn't mean monk-like...so here's the recipe I concocted from one in the book that flash-fries the sprouts before topping them with seasoned breadcrumbs for a final blast of deliciousness.

Brussels Sprouts with Parmesan Breadcrumbs
Serves 2 as a main course, maybe 4 as a side.

1/2 pound (about 2 cups) Brussels sprouts
1/2 cup olive oil
1 cup seasoned dry breadcrumbs
1/4 freshly grated Parmesan cheese
2 tablespoons oil

In a sauce pan, bring 2 cups salted water to a boil.  Add the Brussels sprouts (cut an x in the base to help the cooking along) and cook until bright green and tender-crisp, 7-9 minutes.  Drain and briefly rinse under cold water to stop the cooking.

Heat the 1/3 cup oil over medium-high heat in a skillet.  Add the Brussels sprouts and cook, stirring occasionally, until they begin to brown, about 10 minutes.  Remove with a slotted spoon and place in a small gratin or baking dish covering loosely to keep warm.

Meanwhile, combine the breadcrumbs, Parmesan and 2 table spoons olive oil in a small bowl and stir to combine.  Place in a dry skillet over medium-low hat until toasted, stirring frequently, 3-5 minutes.

Sprinkle the toasted breadcrumbs over the sprouts and serve immediately.

Cocktail of the Week: Rose Sangria

If you're like me, when you think of sangria, you think of a warm summer evening on the patio. Probably not a beverage for the chill of winter. But you forget this is a special week. It's Super Bowl time. And if you're having a party, a pitcher of sangria is a perfect option for your non-beer drinking guests. Here's a nice recipe I ran across.

Rose Sangria
Serves 4-6. (You can easily double it for your big shindig.)

2 (750 ml) bottles rose wine
1/2 cup Spanish brandy (You can omit this, but it DOES add a nice boozy kick.)
1/2 cup orange liqueur
Juice of 1 orange
1/2 cup superfine sugar
1/2 cup sliced fresh strawberries (frozen work just fine)
1/2 orange, cut in thin slices and then cut in half
1/2 lemon, cut in thin slices and then cut in half
1/2 plum, pitted, and sliced into thin wedges (couldn't find one in my grocery during winter so left it out.)
1/2 peach, pitted and sliced into thin wedges (I substituted a small bag of frozen peach slices)
1 (10 ounce) bottle club soda, chilled

Combine first five ingredients in a pitcher and stir until the sugar is dissolved.  Add the fruit and stir well to combine.

Refrigerate until well-chilled, about two hours.

Right before serving, stir in the club soda.  Serve in large wineglasses over ice.

Cocktail of the Week: The Paloma

It's that time of year when citrus fruits are plentiful.  Especially the gorgeous glorious ruby red grapefruit that comes from South Texas.  It's even been featured in our produce share. I've eaten it halved with a sprinkling of sugar (gilding the lily, dontcha know?) and incorporated it into salads, but it also is a star in this refreshing cocktail.


The Paloma
Makes one cocktail.

Combine 2 ounces freshly-squeezed grapefruit juice, 1 tablespoon freshly-squeezed lime juice and 1 teaspoon sugar in a cocktail shaker and stir until the sugar is dissolved.  Stir in 2 ounces tequila.  (For a smokier drink, substitute mescal for some or all of the tequila.)  Pour into an ice-filled glass with a salted rim. Top off with club soda.

Salud!

Chard/Garbanzo Fritters

Now THIS is not the kind of recipe you necessarily go searching for on the Internet.  But we have been "blessed" with a surfeit of greens in our produce co-op share. Not just lettuce and cabbage,  but kale, chard and mustard greens as well.  All. At. Once.

So as I felt guilty the other night about the greens wilting away and what the heck I was going to do with them, I was ecstatic to run across this recipe in Real Simple. Healthy combination of veggies and protein with just enough spice and a bit of cheese.  I will admit I adapted it slightly.  Scroll down for the delicious results.

Chard/Garbanzo Fritters
Adapted from Real Simple.
Makes four servings.

8 cups stemmed and torn Swiss chard (about 1 bunch) and/or spinach (I bet a combination of the two would be delicious.)
1-15 1/2 ounce can garbanzo beans, drained and rinsed
 1 clove garlic, minced
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3/4 cup crumbled Feta cheese
1/4 cup flour
1 egg, slightly beaten
4 tablespoons olive oil, divided
1/3 cup plain Greek yogurt
2 tablespoons chopped dill, mint or chives (optional)
Hot sauce

Combine the yogurt and chopped herbs and set aside.

In a food processor, combine the chard, garbanzo beans, garlic, cumin, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Pulse until finely chopped, scraping down the sides of the bowl as needed.  Transfer to a large bowl and add the Feta, flour and beaten egg.  Mix until combined.  Form the mixture into eight 2 1/2 inch patties.

Heat 2 tablespoons of the oil in  large nonstick skillet over medium heat.  Working in two batches, cook the fritters until browned, 3 to 4 minutes per side.  Add the remaining oil to the skillet for the second batch.

Serve with the herbed yogurt and hot sauce.

Vegetable Stock

Our produce share has been heavy on the greens lately, but also lots of onions and carrots.  So I've been making a big batch of vegetable stock almost every weekend.  It's a great base for soups (one way to use up all the aforementioned greens), but I've also been taking little bottles of it to work to heat up and sip out of a coffee mug as an afternoon snack.  You could also use it to poach fish for a nice additional bit of flavor.


Vegetable Stock
Adapted from Bon Appetit.
Makes 2 quarts

1 tablespoon olive oil
2 medium onions, unpeeled, cut into 1-inch pieces
10 celery stalks, cut into 1-inch pieces
2 large carrots, peeled, cut into 1-inch pieces
8 ounces button mushrooms, halved if large
2 heads of garlic, halved crosswise
6 sprigs flat-leaf parsley
1 bay leaf
1 teaspoon whole black peppercorns

Heat oil in a large stockpot over medium-high heat. Add remaining ingredients and cook, stirring occasionally, until vegetables begin to soften, 5-7 minutes. Add 4 quarts cold water. Bring to a boil; reduce heat and simmer until stock is reduced by half, 1-1 1/2 hours.

Strain stock through a fine-mesh sieve into a large bowl; discard solids.

Stir-Fry Beef and Broccoli

This is a great healthful recipe for the New Year. It could be even healthier (and just as delicious) if you used the same technique and sauce with shrimp, chicken, or just your favorite stir-fried vegetables. I will definitely be using the sauce recipe again. It is the perfect balance of salty and sweet with just enough spice.




Stir-Fry Beef and Broccoli
Makes two generous servings.

3 tablespoons low-sodium soy sauce
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
2 teaspoons sambal oelek
1 1/2 teaspoons light brown sugar
1/2 teaspoon cornstarch
2 teaspoons dry sherry
2 teaspoons cornstarch
8 ounces sirloin steak, thinly sliced and seasoned with salt & pepper
1 bunch broccoli, florets separated in to 1 inch chunks.  (Peel and slice the stems thinly or reserve for another use.)
1/4 cup water
4 teaspoons toasted sesame oil, divided
1 large carrot, ribbon-sliced
1/2 cup sliced onion
(You could also add sliced mushrooms, sliced celery or sliced water chestnuts at your pleasure.)
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
1 1/2 teaspoons toasted sesame seeds or 1 cup toasted walnuts, chopped roughly

Combine soy sauce, 2 tablespoons sherry, vinegar, hoisin, sambal oelek, brown sugar and cornstarch in a small bowl.

Whisk together 2 teaspoons sherry and cornstarch in a med bowl; add steak and toss to coat.

Steam broccoli in 1/4 cup water in a wok, covered over high heat until crisp tender (about 5 minutes). Transfer broccoli to a plate. Discard the steaming liquid and wipe the wok dry.

Heat 2 teaspoons oil in wok. Add sirloin and cook until brown but slightly pink, about 2 minutes. Transfer steak to a plate and tent loosely with foil to keep warm.

Add remaining 2 teaspoons sesame oil; stir in mushrooms, carrots and onions (and other vegetables as desired) and cook until vegetables begin to soften, about 2 minutes. Stir in garlic and ginger and cook just until fragrant, about 30 seconds.

Add broccoli, beef and soy sauce mixture back to the wok; cook until sauce is thick and syrupy, about 1 minute.  Serve with rice or noodles and garnish each serving with toasted sesame seeds or chopped cashews.

Cocktail(s) of the Week: Downton Abbey Cocktails

I was quite conflicted last night.  What to watch on TV? Downton Abbey...which we waited it seems like forever for.  The Good Wife...my Sunday night date with the incredibly talented Juliana Margulies.  Or the once-a-year drunkfest that is The Golden Globes?

I ended up with the Golden Globes...couldn't miss Tina Fey, Amy Poehler and hopefully a gaffe or two.

But I multi-tasked and had this delicious cocktail inspired by Lady Sibyl I found on theKitchn.com. It's a mix of gin, St. Germain, and bubbly and as the author said, just like the character, it's "sweet, lovely, and stronger than you'd expect."

Next week I will be back to Masterpiece live.  And plan to kick back with either the Lady Edith (grapefruit juice and sloe gin) or the Lady Mary (with Lillet Blanc and basil).

Cheers!

Happy New Year!

And now let us believe in a long year that is given to us, new, untouched, full of things that have never been. -Rainer Maria Rilke

May Life for you in 2013 be Beautiful!

Christmases of Yore....

The photo above is a gift from the Ghost of Christmas Past...it shows a replica of a Woolworth store that would have seen at Christmas time around the 1940's and 50's.  I love it.  And REALLY want to go visit it in person at the National Christmas Museum in Paradise, Pennsylvania.

Countdown to Christmas: Brown Sugar-Bourbon Ice Cream

You're likely to have some repeat desserts from Turkey Day at Christmas-time, right?  Maybe pecan pie.  Apple pie.  A cobbler of some sort.

Well, don't settle for the plan old do-over.  Throw a scoop of this deliciousness on for an added blast of flavor.

And then save the recipe for next Thanksgiving.

Brown Sugar-Bourbon Ice Cream
Makes about one quart.
From Bon Appetit.


1 cup whole milk
3/4 cup heavy cream
1/2 cup (packed) brown sugar
6 large egg yolks
2 tablespoons sugar
1/8 teaspoon kosher salt
1 tablespoon (or more) bourbon
1/2 teaspoon vanilla extract

Stir milk, cream, and brown sugar in a medium saucepan over medium-high heat until mixture comes to a rolling boil (it may look curdled, but this is normal).

Meanwhile, whisk yolks, sugar, and salt in a medium bowl until mixture is pale yellow and sugar dissolves.

Place a medium metal bowl in a large bowl of ice water; set a fine-mesh sieve over metal bowl. Whisking yolk mixture constantly, gradually add hot cream mixture (to prevent the eggs in the yolk mixture from scrambling). Return to pan. Stir custard over low heat until thick enough to coat the back of a spoon, about 2 minutes. Immediately strain custard into metal bowl. Let custard cool completely, stirring often.
Stir 1 Tbsp. bourbon and vanilla into custard. Add more bourbon to taste by teaspoonfuls, if desired.

Cover and chill.

Process custard in an ice cream maker according to manufacturer's instructions.

Transfer ice cream to an airtight container, cover, and freeze.

Spiced Pecans

These nuts are all over the place...and that's a good thing. Spicy, sweet, salty and smoky.  They will hit everyone of your tastebuds. When you serve them up as holiday gifts, you'll have a group of grateful folks on your hands.

The recipe I will post here is for pecans, but walnuts, almonds or a mix will do the trick nicely. Just be careful to keep stirring and don't cook at too high a heat.  You don't want these treasures getting too browned.


Spiced Pecans
Makes 2 cups.

4 tablespoons unsalted butter
2 cups pecan halves
2 tablespoons brown sugar
2 tablespoons roughly chopped rosemary leaves
1 tablespoon Worcestershire sauce
1 tablespoon smoked paprika
1 teaspoon chili powder
1 teaspoon kosher salt
½ teaspoon Tabasco sauce
¼ teaspoon freshly ground black pepper
¼ teaspoon ground cinnamon

Heat butter in a 12 inch skillet over medium heat. Add pecans and cook, swirling skillet constantly, until nuts are just toasted, about 5 minutes.

Add brown sugar, rosemary, Worcestershire sauce, paprika, chili powder, salt, Tabasco sauce, black pepper, and cinnamon and stir until pecans are evenly coated. Continue cooking pecans, stirring constantly, until fragrant, 1 minute longer.

Transfer pecans to a parchment paper–lined baking sheet, spread into a single layer, and let cool, stirring pecans and breaking up sugar and spices occasionally.

Countdown to Christmas: Stocking Up....

Yes, Christmas is about egg nog and wrapping and yummy food.  But there's also a practicality to the holiday season.  It takes preparation.  So here are two categories you better stock up on.

• You'll probably have unexpected guests dropping in. Be ready to entertain them in style by supplementing your pantry with extra supplies of mixed nuts, assorted cheeses, olives, crackers, and some bubblies. 
• For those same guests, have some homemade goodies ready.  Tins of cookies.  Jars of pickles or preserves. Homemade infused vinegars or vodkas.  You don't want them leaving empty-handed.
• Got kids?  (Even if they're not yours.) Have plenty of batteries (AA, AAA, D) and a small screwdriver ready so you can open and energize those noisy electronic gifts that they will unwrap.

What else do you stock up on so you're ready for Santa's onslaught?  Comment below...

Kale with Chorizo and Garlic

I am glad to be getting greens in our produce co-op share these days.  As I figure out what to do with them, I can only hope that eating them is some sort of preemptive cleanse before the carb/fat/sugar/booze-loaded holidays come around.

Now this recipe isn't completely healthy, but what self-respecting green would be seen without at least a little pork fat by it's side? This makes a great side for pork tenderloin, roast chicken or a nice flaky piece of fish.

Kale with Chorizo and Garlic
Adapted from Bon Appetit.
Makes four servings.


4 tablespoons olive oil, divided
4 ounces cured Spanish chorizo, casing removed, if needed; sliced into thin rounds
1 small yellow onion, thinly sliced
2 garlic cloves, thinly sliced
1 bunch kale, center ribs and stems removed, leaves coarsely chopped (about 8 cups)
Kosher salt and freshly ground black pepper
1 cup dry white wine, divided

Heat 2 tablespoons oil in a large saucepan over medium heat. Add chorizo and cook until lightly rendered (but not crisp) and oil turns bright red, about 3 minutes. Add onion and stir to coat. Cook, stirring occasionally, until onion is translucent, about 8 minutes. Add garlic and stir until fragrant, about 1 minute. Stir in kale; season with salt and pepper. Cook until kale begins to wilt, about 3 minutes. Add 1/2 cup wine and 1/4 cup water. Cover partially and reduce heat to low. Simmer gently until kale is tender, 20-25 minutes.

Curried Butternut Squash Soup

We've been loving our co-op produce share.  Pick it up every two weeks and it's been full of wonderful local organic goodness.  Of course, it's not tomatoes and squash at this time of year.  Instead, potatoes, onions, apples, wonderful lettuces and lots of winter squash.  Inspired by an Ina Garten recipe, I pulled squash, apples and onions out to make this delicious soup.

If you're being virtuously healthy, you can stop before adding the cream and butter, but it's the perfect decadent touch for the holidays.  Serve it in shot glasses with a few toasted pumpkin seeds on top at your Christmas cocktail party.

Curried Butternut Squash Soup

Makes 4-6 main course servings.

3 pounds butternut squash, peeled and seeded

2 yellow onions

2 red apples, peeled and cored (I used Fuji.)

4 tablespoons olive oil

Kosher salt and freshly ground black pepper

4 cups chicken broth

1 teaspoon good curry powder

Preheat the oven to 425 degrees F.

Cut the butternut squash, onions, and apples into 1-inch pieces. Place them in a bowl and toss them with the olive oil, a generous pinch of salt, and a grind of black pepper pepper. Divide the vegetable mixture between 2 foil-lined sheet pans and spread in a single layer. Roast for 35 to 45 minutes, tossing occasionally, until very tender. Make sure not to let the veggies brown.

Let the vegetables cool slightly, then pulse in a food processor in batches until roughly pureed Add a little chicken stock as necessary to keep things going.  Place vegetables in large pot and add the remaining chicken broth.  Using an immersion blender, blend the mixture until smooth. Heat the soup over medium-low heat until warmed. Add the curry powder and salt and pepper to taste. For an added velvety texture, stir in 1/2 cup heavy cream and 1 tablespoon unsalted butter.

Thanksgiving Leftovers: Curried Turkey Pita

Curry powder is a mainstay in my chicken salad recipe.  Why not extend it to some of that turkey left over from Thursday?

Curried Turkey Pita
Makes 2 sandwiches.

1/4 cup mayonnaise
1 teaspoon curry powder
1/8 teaspoon kosher salt
1/8 teaspoon black pepper
2 cups shredded cooked turkey
1/2 cup halved grapes
2 sliced celery stalks
1 sliced scallion
2 pita bread halves

Stir the mayo, curry powder, salt and pepper together in a medium bowl.  Add the next 4 ingredients and stir to combine.  Spoon into pita halves to serve.

Thanksgiving Leftovers: Turkey Carcass Stock

Did you use all your turkey stock on this big day for gravy and stuffing?  Now what to do when it's time to make the turkey-noodle soup....

Never fear.  See that turkey carcass there in the fridge?  Let's put it to good use.

Turkey Carcass Stock
Makes about 4 quarts.

Break the turkey carcass into 4 pieces and place in a large stockpot.  Cover with water.  Add fresh herbs (thyme, parsley, sage) and a couple of carrots and stalks of celery.  Let it simmer for about an hour. Probably won't need seasoning, but add salt and pepper if needed.

Strain and get that soup started....

Countdown to Thanksgiving: Last-Minute Turkey Day Tips

It's upon us.  The hordes will descend on Thursday.  (OK...that sounds more ominous than the situation really is, but you get my drift.)

You've probably got the dressing, turkey and pies all covered.  But do you have a handle on the pre-feast nibbles?  Before you object, yes, you need them.  Someone is going to show up early and you need to have something to keep them out of the kitchen.  Plus what happens if dinner is not ready at exactly the appointed time.

Here are a few simple appetizers that you can throw together to stave off the hungry masses...

• Grocery list: Round of brie and a bottle of cranberry chutney.  Warm the brie in the oven at 325° for 10-15 minutes.  Place the brie on a serving plate, pour the chutney over the brie, sprinkle some walnuts or pecans around, and serve with crackers.
• Pick up a tub of your favorite pre-made hummus.  Serve with carrot, red bell pepper and celery crudite.
• Love this one.  Pick up a carton of butternut squash soup at the grocery.  (I like Pacific Natural Foods brand.)  Puree in a blender until smooth.  Place in a sauce pan and gussy it up (yes, that's a technical term) with a pinch of cayenne, a dash of lemon juice and a pinch of sea salt.  Warm until heated through.  Place three tablespoons or so in shot glasses or demitasse cups. Yum. 

Countdown to Thanksgiving: Make-Ahead Turkey Stock

You're going to want to have plenty of stock on hand next week.  And while acceptable, why use canned stuff in preparing one of the most visible meals of the year.  Fly your foodie flag high and make your own.  It's simple and you'll have good stuff to make gravy, moisten your dressing, and make the turkey soup or turkey and dumplings that you'll us to utilize those leftovers next weekend.)

Make-Ahead Turkey Stock
Makes 2 quarts.

5 pounds turkey wings (easy to find at your grocery store these days)
2 tablespoons olive oil, divided
2 onions, unpeeled and quartered
2 heads garlic, halved horizontally
3 carrots
2 celery stalks
1 pound mushrooms, halved (optional, but adds a nice umami richness)
4 sprigs thyme
5 sprigs flat-leaf parsley
6 leaves sage

Preheat oven to 450°.

In a large roasting pan, combine turkey wings, onion and garlic.  Drizzle with olive oil and toss to coat.  Spread in an even layer and roast for one hour, until meat and vegetables are very brown.

Transfer to a large pot.  Add carrots, celery, mushrooms and herbs.  Add water to cover (2-3 quarts).  Bring to a boil, reduce heat and simmer for 2 hours, skimming foam off of top of pot occasionally. 

Strain into another pot and boil until reduced to 2 quarts, about 30 minutes longer.

Countdown to Thanksgiving: Cranberry-Pepper Jelly

Make this wonderul spicy/sweet/tangy condiment now so that you'll have it next week for your turkey sandwiches.  And you might as well buy a extra bag or two of cranberries so that you can make more of it in December to give as Christmas gifts.  And to have to spread on cream cheese-laden crackers at your holiday party.  And...well, you get the idea.

Cranberry-Pepper Jelly

Makes about 2 cups.

Adapted from Bon Appetit. 

2 finely chopped red bell peppers

1 finely chopped Anaheim chile
1 finely chopped jalapeño chile, seeded (or not if you want the extra spice)
1 cup sugar

1 1/2 teaspoons crushed red pepper flakes

1/2 teaspoon kosher salt
1 pouch liquid pectin
1 tablespoon lemon juice
1 bag fresh cranberries

Combine first six ingredients (through salt) in a heavy pot over medium heat and bring to a simmer, stirring often to dissolve sugar.

Stir in pectin and lemon juice.  Reduce heat and simmer gently for 10 minutes.

Stir in cranberries and continue to simmer until cranberries burst nad juices thicken, about 10 minutes longer.

Transfer to jar(s), let cool and cover.  The jelly will keep up to 3 weeks in the refrigerator.