Holiday Asparagus

2 bunches asparagus, bases trimmed off
1 lemon, sliced
2 eggs, hardboiled
2 Tbsp diced red pepper
2 Tbsp Balsamic vinegar
1 Tbsp lemon juice
2 Tbsp extra-virgin olive oil
1 Tbsp capers
Sea salt to taste

Steam the asparagus until just still crisp tender, about 3-5 minutes.  Arrange on a serving platter.  Quarter one of the eggs and arrange on the center.  Chop remaining egg and sprinkle on top of asparagus. Arrange lemon slices on top of asparagus, and sprinkle capers about asparagus.  Whisk together the vinegar, lemon juice and oil and pour dressing over asparagus.  Sprinkle with sea salt.

Eggplant Roulades with Tomato Coulis

Two large eggplants, thinly sliced lengthwise, 1/4-inch
2 5-oz packages Boursin cheese, softened to room temperature
1 6-oz can tomato paste
1 clove garlic, peeled
1-1/4 cup olive oil

Heat grill.  Brush the eggplant slices with a thin coating of olive on one side. Grill eggplant slices, oil side down until just browned.  Flip and grill other side until lightly browned.  Set eggplant aside on a platter to cool.

Meanwhile, prepare the tomato coulis by placing the tomato paste, garlic and oil in a small food processor.  Blend until smooth, and turn out into a serving bowl.

Evenly divide the Boursin cheese, spreading it lightly onto the eggplant slices.  Roll up the eggplant slices and top with a bit of sauce.  Serve with the remaining sauce on the side. Serves 4-6 as appetizer.

Cook's note: Eggplants vary widely in size, so the number of slices will vary.

Tomato Coulis

This is a fantastically simple cold tomato sauce, taught to us by a caterer in Provence.  I couldn't believe her until I actually tried it.  This would even impress The Minimalist - Mark Bittman!  Use your best extra-virgin olive oil!

1 6-oz can tomato paste
1 clove garlic, peeled
1-1/4 cup extra-virgin olive oil

Place the tomato paste, garlic and oil in a small food processor.  Blend until smooth, and turn out into a serving bowl.  Serve at room temperature.

Christmas Pork Roulade Roast with Boursin

 1 4-5-lb boneless pork loin roast
1 11-oz package baby spinach
1 cup jarred roasted red pepper, drained and chopped coarsely
2 cloves garlic, minced
1 5-oz round of Boursin cheese, brought to room temperature
1/2 cup red wine

Using your sharpest knife, butterfly the pork roast lengthwise to about 1/2-inch.  Using a meat mallet, pound the butterflied roast to even the thickness, which should be about 3/8-1/2 inch. The flattened meat should measure roughly 9x13-inches to 10x14-inches.

Preheat oven to 375F.  Quickly sauté the spinach in a bit of olive oil in a large skillet, until well wilted, and most all of the moisture is cooked off.  Lay the spinach evenly on top of the meat.  Distribute the red pepper and the Boursin over the spinach.  Sprinkle evenly with the garlic.  Salt and pepper to taste.

Roll the meat up, starting at one of the sort ends.  Tie up roast with Butcher's twine to secure roll and place in a roasting pan.  Spray with oil, salt and pepper lightly, and roast for about 20 minutes per pound, until a thermometer reads 140F.  Remove from oven, and set roast on cutting board.  Cover with aluminum foil, and let rest for 20 minutes. Roast should rise 3-5 degrees while resting.

Meanwhile place roasting pan on stove and bring juices to a boil.  Add wine and water if its a very dry pan, scrape up brown bits.  Strain jus if necessary into a serving boat.  After roast has rested, slice roast and serve with jus on the side.

Roasted Garlic Tomato and Red Pepper Soup with Tofu

A nice dish for the holidays to warm you up.

3 red peppers, sliced
4 large fresh, ripe tomatoes, cut in wedges
2 heads garlic
1 onion, thinly sliced
1 package soft tofu, cubed into bite-sized pieces
1 quart stock chicken (or vegetable) stock
1 cup half and half or light cream
1/4 tsp red pepper flakes
1 tsp sugar
1/2 tsp salt
2 Tbsp butter

Preheat oven to 450F.  Toss the peppers with a tablespoon olive oil and tip into a rimmed baking sheet.  Do the same for the tomatoes onto a separate baking sheet. Cut the top quarter inch off each head garlic with a sharp knife.  Place each head on a small sheet of aluminum  foil, top with a tablespoon olive oil, and wrap tightly with foil.  Place garlic heads among the peppers and place both sheets into the oven.  Roast for 30 minutes, turning the peppers over halfway through.

Meanwhile, sauté the onions in a soup pot in a bit of olive oil, cooking slowly to brown and caramelize nicely while the veggies roast in the oven.  Once roasted, remove the peppers and tomatoes and tip into the soup pot with the onions.  Unwrap the garlic and allow to cool just enough to handle.  Squeeze the roasted cloves into the soup pot.  Add the stock, cream and red pepper flakes, and bring to a boil.  Stir and reduce heat to a simmer.  Cook another 15 minutes or so.

Pour soup contents into a food mill and purée, leaving the skins behind.  ( if you don't have a food mill, you might want to peel the tomatoes and peppers beforehand, and use an emersion blender to purée). Return soup to pot, add the sugar, salt and butter and stir to combine while reheating soup.

Distribute tofu evenly among four soup bowls, ladle hot soup over tofu.  Top with parsley.  Serve with crusty bread.  Serves four.

To Die For, End of the World Spaghetti Bolognese, and I Feel Fine

I heard an expert on the radio yesterday tell us that the Mayans actually didn't ever predict that today was to be the end of the world.

Oh well.

And I was all prepared with my last supper which would be spaghetti and sauce.  Putanesca, Marinara, Fra Diavolo; name your favorite.  Here is one of mine: Bolognese - tomato, beef and sausage.  Our son came home for the holidays and his favorite is mine - so here is something worth living for - sorry Mayan hysterics.

Since the world didn't end today, go ahead and enjoy this wonderful, warming winter meal knowing that today, Winter Solstice, actually marks the day after which daylight is only getting longer - Wahoo!

10-oz fresh mushrooms, thickly sliced
1 large onion, diced
1 lb. Italian sausage, cut up
1 lb ground beef (preferably grass-fed)
2 cloves garlic
1/2 tsp red pepper flakes
1 tsp herbes de Provence (or Italian herbs)
1 6-oz can tomato paste
1 32-oz can crushed tomatoes
2 14.5-oz cans petite diced tomatoes
1/3 cup red wine
1/3 cup white wine
1/3 cup cream sherry

Heat a tablespoon olive oil in a 4 qt soup pot.  Add the mushrooms and turn heat to high.  Cook the mushrooms, stirring often, until they release their water, dry up and begin to brown nicely.  Once browned, set aside in a large bowl. 

In the same pot, sauté the onions over medium heat in a bit of olive oil, until they begin to caramelize, about 10 minutes.  Add the sausage and beef and cook about another 10 minutes, until the meats are browned.  Add the garlic, pepper and herbs and cook another 2-3 minutes.  Stir the tomato paste into the pot and cook to slightly caramelize the tomato paste, about 3-5 minutes. 

Add the crushed and diced tomatoes along with the wine.  Salt and pepper to taste.  Mix well while bringing to a boil.  Turn heat to low, stir, and cook uncovered for 15 minutes and then covered for at least 30-45 minutes.  Stir every 10 minutes or so.

Frankly Great Paella

Everywhere you travel in Europe, you see sausage.  And many sausages - whether in Paella, Cassoulet, Choucroutte, or at breakfast look just like frankfurters.  That's because basically, they are.  Classically the 'Frankfurter Wurstchen' from Frankfurt, Germany, is a smoked pork sausage prized for its simple, homogeneous form and deep smoked flavor.  Served and accepted for centuries in Germany and throughput Europe, they are a common sausage, still today.

Unfortunately, here in the USA, they have been denigrated, and segregated from other sausages as inferior.  That's probably only because of some unfortunate manufacturers, but actually, there are many great frankfurters (hot dogs!) around.  Don't just use them in a bun - think sausage, and use them in dishes, but only good ones.  If you are concerned about sodium or fat, use them only as an accent, as I do here in Paella.

I love them.  OK there - I said it.

3/4 cup short grain rice (I used brown)
1/4 cup pearl barley
1 lb best franks you can find
1 leek, cleaned and diced
1 carrot, diced
2 cloves garlic
1 tsp cumin seeds (or powder)
2 cups chicken broth
1/4 cup green olives
1/4 cup black olives
1 dozen whole peeled shrimp
palmful fresh parsley or cilantro, minced

In a large oven-goin skillet or paella pan, saute the rice, barley, franks, leek and carrot in about 2 tablespoons canola oil.  Stir very often to make sure the rice does not burn, cooking for about 5 minutes or until the rice transitions from transparent to translucent.  Add the garlic and cumin and cook another 2-3 minutes, stirring almost constantly.

Carefully add the broth and bring to a boil.  Reduce heat to a gentle simmer, stir, cover, and cook about 20 minutes, until the broth is absorbed.  Toss in the shrimp and olives, cover and cook another 5 minutes, or until all the liquid is absorbed and the shrimp are cooked through.  Sprinkle with parsley or cilantro and serve.  Serves 4.

Turkey-day Leftover Shepherd's Pie

Thanksgiving weekend is casserole Nirvana.  Family just pulled away from the driveway?  All-in-all a good visit, considering? How to use the leftovers?

This is a great, flexible left-over Thanksgiving casserole.  I even make it with turkey leftovers I freeze - so post Thanksgiving weekend lasts longer.  But Christmas is coming so gotta use leftovers up, because more are coming!  This can be customized to whatever fun bits you have leftover.

2 Tbsp butter & 2 Tbsp olive oil
1 orange pepper, diced
3 green onions, sliced
1 crown broccoli, diced, about 2 cups
1 cup corn kernels

Sauce:
2 Tbsp butter
2 Tbsp olive oil
1/4 cup flour
2 cups milk

About 2 cups mashed potatoes
1/4 cup half and half or cream
1/2 cup shredded cheese of choice (such as Cheddar, Gouda or Swiss)
2 cups cooked, cubed turkey
1 14.5-oz jar artichoke with stems (I use Trader Joe's), drained

Preheat oven to 375F.  Sauté the pepper, onions, broccoli and whatever other veggies you have (about 4 cups) in the butter and olive oil for about 8-10 minutes, until the veggies are softened and beginning to caramelize. Meanwhile stir together the mashed potatoes, half and half and cheese in a bowl.  The mixture should be decidedly wet and creamy; if not, add a bit of milk or more half and half.

Meanwhile, prepare the sauce by melting the butter and oil in a saucepan.  Stir in the flour and cook until the mixture bubbles but only just begins to brown, about 5 minutes.  Add the milk and bring just to a gentle boil while whisking and cook until thickened.  Cover and reduce heat to very low.

Oil a 13x9-inch casserole and scatter turkey and artichokes about the bottom.  Distribute sautéed veggies on top, and pour cream sauce over veggies.  Gently Smooth the mashed potatoes as a topping over the veggies.  Place casserole in oven and cook 45-60 minutes, until top begins to brown and casserole is bubbly.

Beijing Noodles in Shanghai

We thoroughly enjoyed the noodles in Beijing this last week.  Had them both wet and dry. Shanghai noodles are typically drier, almost a lo-mein, but we had brothy noodles as well...  Love them wet and dry, no matter what!

Hot brothy noodles were welcome and warming, after frigid temps on the Great wall!

Last year traveling from Shanghai through Guangzhou to Shenzhen, we tasted noodles all along the way - a million varieties. 

In Shanghai, the 'Noodle Man' was there every day at the Renaissance Hotel making noodles, noon and night, by hand.  Throughout the two week visit, we got to know him - he was good.  Noodles, broth, meat and herbs.  You can vary these as you wish.  He made his noodles fresh and always with a smile!  While the dish Shanghai Noodles tend to be drier and saucey, these noodles were served in a broth with meat and vegetables - something we relished often in the frigid cold of Beijing this time around.

There are many ways to make this so don't be shy at swapping veggies; cabbage for bok choy or green onion for snow peas.  Make it your own.

1/2 lb. boneless country rib pork, thinly sliced1 carrot, thinly sliced
4 cloves garlic, peeled and quartered, lengthwise
1/2-inch piece fresh ginger, very thinly sliced
1 quart good beef broth
2 Tbsp soy sauce
1 Tbsp Chinese sweetened black vinegar, or Balsmaic vinegar
1 Tbsp sesame oil
2-3 stalks Bok Choy, chopped
4-6 oz fresh snow peas
1/2 lb Chinese flat noodles
toasted sesame seeds for garnish

Heat a tablespoon canola or peanut oil in a 3-4 quart pot and brown the pork for about 5 minutes.  Set pork aside in a bowl.  Add the carrot and sauté for 5 minutes.  Add the ginger and garlic and cook another 2-3 minutes.  Add the broth, soy sauce, vinegar and sesame oil to the pot.  Return the pork to the pot and bring to a simmer.

Meanwhile, cook noodles until al-dente.  Drain and divide among 4 bowls.  Add the snow peas and bok choy to the soup and bring to a boil.  Remove from heat and ladle soup onto noodles.  Top with sesame seeds.

Lamb Stew with Dried Sweet Cranberries and Dates

3-4 lb boneless lamb, cubed
1 28-35 oz can crushed tomatoes
2 cups chicken broth
1 large Vidalia onion, finely chopped
3 stalks celery, finely chopped
2 carrots, finely chopped
4 cloves garlic, minced
1 cup dried pitted dates, chopped
1/3 cup dried cranberries (Craisins)
1 tsp dried rosemary
1/4 tsp red pepper flakes
1 stick cinnamon, or 1/4 tsp powdered cinnamon

In a large Dutch oven, sear the lamb cubes in about 3-4 batches, in a bit of canola or peanut oil (high smoke level oil - NOT olive).  Salt and pepper lamb to taste.  Set lamb aside in a bowl when browned. 

Add the onions, celery and carrot to the pot and brown for about 8-10 minutes, over medium heat, until veggies are well softened, and a bit caramelized.  Add the garlic, rosemary and red pepper flakes, and cook another 2-3 minutes.

Return the lamb to the pot and the remaining ingredients.  Bring to a boil, stir, reduce heat, cover, and let cook for about an hour.  Check stew, and taste after stirring.  Add some more chicken broth if too thick.  Remove cinnamon stick, and tip into a serving bowl.  Serve over couscous, rice, or egg noodles.

Serves 6-8.

Brinjal Paneer

Want something wholesome AND vegetarian - no roots and shoots, but stick-to-your-ribs kind of meal?  Here you go.  This is a rich vegetarian  meal with the combination of sauteed eggplant and Indian paneer cheese.  This won't leave you hungry an hour later - and can be drummed up on a weeknight.

1 eggplant, cut to 1/2-inch cubes
14 oz paneer, cut into 1/2-inch cubes
1/2 cup vegetable (canola) oil
2 cloves garlic, thinly sliced
1/4 cup frozen peas, defrosted

Tomato Curry Gravy:
1 large vidalia onion, sliced
1 tsp cumin seeds
1 tsp fennel seeds
2 cloves garlic, minced
1-inch fresh ginger, minced
1 tsp turmeric
2 tsp Garam Masala
1/4 tsp red pepper flakes
1 tsp fenugreek powder
1 tsp salt
1 tsp sugar
2 large fresh tomatoes, diced
3 Tbsp butter
1/4 cup half and half

Sauté the onion in a bit of canola oil over medium- low heat for about 15-20 minutes.  Stir very often and watch carefully as the onions slowly caramelize.  Add the cumin and fennel seeds, along with the garlic and ginger, and cook another 2-3 minutes.  Add the spices, and cook another 3-5 minutes, stirring often.  Add the tomato and cook another 5-10 minutes, as the gravy comes together.  Stir in the butter and half and half.  Add a few tablespoons of water if drying out, to ensure a smooth pourable gravy.

Meanwhile, heat the oil in a non-stick skillet to medium high and brown the paneer cubes for about 10-15 minutes, turning often, as the cubes brown.  when they are browned, carefully turn them onto a sheet of paper towels.  Cover to keep warm.  Remove the remaining oil to a bowl.

Heat the eggplant in the same skillet over high heat stirring often.  Once steaming and hot, pour some of the reserved oil back onto the pan to help brown the eggplant.  Cook the eggplant for about 10-15 minutes, stirring often, and then add the garlic. Cook another  3-5 minutes, stirring often.

Add the paneer back to the skillet with the eggplant, along with the peas and the gravy.  Mix well and heat through. Add a bit of water if necessary to achieve a saucy consistency.  Serves 4 over rice.

Pan-Seared Cod with Lemon Yogurt Sauce, Poached Garlic and Pomegranate

2 lb Cod fillet, quartered
1 Tbsp butter
1 Tbsp canola oil
2 heads garlic, about 30 cloves, peeled
1/4 cup olive oil
1/2-3/4 cup dry white wine

1 cup plain non-fat Greek yogurt
Juice and zest of 1 lemon
1/4 tsp salt

1/2 cup fresh pomegranate seeds ( from about 1/2 fruit)

Place the garlic cloves and the olive oil in a small sauce pan and sauté the garlic for about 5 minutes, turning frequently, until the cloves begin to brown but not burn.  Add enough wine to cover the cloves well and bring to a boil.  Reduce heat and simmer. Allow liquid to cook off until about 1/3 cup liquid remains, about 10 minutes.  Remove from heat.

Meanwhile, whisk together the yogurt, lemon and salt.  Heat butter and oil in a non-stick skillet until just beginning to brown.  Place the four cod fillet pieces into pan and allow to brown for about 3-4 minutes.  Carefully turn fillets and cook another 3-4 minutes.

Carefully plate each fillet.  stir together the yogurt mixture and the garlic mixture until just blended.  Spoon sauce over fillets.  Top each fillet with 1/4 of the pomegranate seeds.

Serves four.

Thanksgiving Roasted Turkey

Each year I have to remember what we did last year - we just don't eat big turkeys that often (though each year I ask why we don't eat more turkey more often - so good!).

Here is your basic roasted turkey with roasted vegetable jus - a thin sauce.  That's not to say you can't thicken to a gravy if you prefer - but try the jus as our French mother always served, you might become a convert.

18-20 lb turkey
2 carrots, finely,diced
3 stalks celery, finely diced
2 leeks (or onions), cleaned and finely diced
2 lemons, cut into eighths
1 stick butter, softened
1 tsp Herbes de Provence, or Italian herbs
1 head garlic, cloves separated and peeled
1/2 cup cream sherry

Preheat oven to 400F.  In a small food processor, mince 2 cloves garlic then add the butter and herbs and blend together.  Place veggies into a large roasting pan and pour sherry over veggies.  Salt and pepper liberally.  Place rack over veggies and place rinsed turkey onto rack.  Pat turkey very dry and spread butter all over skin of turkey. Stuff lemons and remaining garlic cloves inside cavity of turkey.

Roast turkey for 30 minutes.  Tent turkey with aluminum foil and reduce heat to 350F.  Bake about another 3 hours, or until temperature of thigh meat registers 160F. Check veggies at bottom of pan add a cup or two of water to keep a moist pan base. 

Remove aluminum foil for last half hour if skin has not browned well.    Remove turkey from oven and cover with aluminum foil, to sit for 30 minutes before carving.  While turkey rests, strain the jus in a fine sieve.  Remove the fat from the jus, ideally with a fat separator, or with a spoon.  Reheat in a small pot on the stove as you carve the turkey.  Adjust the jus - add a bit of water if too strong, or boil down a bit if too weak.  Transfer jus to a gravy boat and serve the carved turkey with the jus on the side.

Pork and Broccoli Stir Fry with Peanut Sauce

1 lb pork loin boneless country ribs, sliced thinly
2 broccoli crowns, cut into bite-sized pieces, about 3 cups
2 orange (or other) sweet peppers
3 cloves garlic, minced
1/2-inch fresh ginger, peeled and minced
12 Chinese chives or 3-4 green onions, chopped

Peanut Sauce:
1 Tbsp Hoisin sauce
1 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp chili paste
2 Tbsp peanut butter
1/4 cup dry sherry

Whisk together the sauce ingredients.  Heat a wok over high heat.  Add a bit of canola or peanut (high smoking point oils - NOT olive oil) and tip in the broccoli and pepper.  Stir fry until just crips tender, about 3-5 minutes.  Add the chives or green onions and cook another 1-2 minutes.  Remove veggies to a bowl. 

Reheat wok and add another golf of oil. Stir fry the pork over high heat for another 3-5 minutes, until the meat is just cooked through, medium-rare.

Return the veggies to the wok and toss everything together.  Tip in the sauce and bring to a vigorous boil.  Turn out to a serving bowl and top with the tips of the chives and sprinkle with sesame seeds, if desired.

Casserole of Caramelized Onion and Brussels Sprouts in a Cornbread Stuffing Crust

OK I understand if you are skeptical about this - Brussels Sprouts & Sweet in the same sentence?! But I assure you, if you do not boil or steam these green puppies, they ARE sweet!  I have been cooking with them for the last two months and am convinced!

Give this a try and if you want a vegetarian dish, add some tofu well-browned and maybe some cheese.  But do NOT discount these wonderful veggies because of previous boiling disasters!

12-oz package cornbread stuffing
24-32-oz fresh Brussels sprouts, sliced in thirds
2 large Vidalia onions, thinly sliced
2 Tbsp dried cranberries
2 Tbsp roasted pumpkin seeds
4 Tbsp butter
4 Tbsp olive oil

Preheat oven to 350F.  You will need two large skillets to caramelize the onions and Brussels sprouts separately.  Melt half the butter in each of the two skillets.  Turn the sliced Brussels sprouts into one and the onions into the other skillet.  Simmer over medium heat at the highest, and watch very carefully.  Stir often and be sure the veggies are browning and NOT burning.  Caramelize for 30-40 minutes - or as long as you have patience for !  :-))

Meanwhile, prepare the cornbread stuffing according to package directions.  Turn into an oiled 9x13-inch casserole dish and pull up to form an empty crust.  Bake the cornbread crust for 15-20 minutes just to crisp the crust up. 

Mix the sweet caramelized veggies together in a bowl and tip into the cornbread crust.  Scatter the pumpkin seeds and cranberries on top, and return to the oven just to reheat, say 10 minutes.  Watch carefully - don't heat too much as you will loose the caramelization and return to an overcooked-sulfuroius dish (that many people relate to Brussels sprouts) that you DEFINITELY do not want!

Tortellini Beans & Greens in a Ginger and Toasted Garlic Lavender Broth

13-oz bag frozen cheese-filled tortellini
1 can pink, or small red beans ( or other favorite beans), drained
1 qt broth, chicken was used here
2 cups packed fresh baby spinach leaves, chopped
1 large carrot, sliced
12-16 small cloves garlic, peeled
2 tsp fresh lavender, or tarragon (optional)
1/4 tsp red pepper flakes
2 rounded Tbsp pickled ginger slices, drained
1 1/2 cup dry white wine

 Bring 2-3 quarts water to a boil in a pot.  Meanwhile, in a separate soup pot, heat about a tablespoon of olive oil and sauté the carrot for about five minutes, stirring often.  Add the garlic and red pepper flake, and continue cooking for another five minutes, as the carrot caramelized a bit and the garlic just browns, but does not burn.

Add the broth, lavender and ginger.  Bring to a boil, add the spinach, reduce to a simmer, cover and cook for about 10 minutes.

Meanwhile, add about a tablespoon kosher salt to the boiling water in the pot and add the tortellini .  Cook, stirring often, 3-5 minutes, or until the tortellini are just al dente.  Drain and add to the simmering soup.  Stir to mix and serve.

Serves four.

Slaw with Cabbage, Cranberry and Jicama

1/2 head cabbage, finely sliced
1/2 jicama, peeled and julienned
1/4 cup dried cranberries

Dressing:
1/3 cup mayonaise
1/3 cup plain non-fat yogurt
2 Tbsp seasoned rice vinegar
1/2 tsp dried dill
1/4 tsp red pepper flakes

Whisk together the dressing and toss with the remaining ingredients.  Allow slaw to rest in the refrigerator for 20-30 minutes, stirring every so often, to allow flavors to meld.

Quiche of Caramelized Brussels Spouts, Onions, and Tofu with a Pecan and Flax Seed Crust

This is a great vegetarian offering for a festive feast such as Thanksgiving.  No kidding, caramelizing Brussels sprouts makes them as sweet as caramelized onions.  Never boil Brussels sprouts ever again!  For 2 quiches

Flakey flax and pecan pie crust (two crusts):
1/3 cup pecans
2 cups all purpose flour
1 cup whole wheat flour
1 Tbsp ground flax seed (or wheat germ)
1 tsp dried dill weed
2 tsp salt
1 1/2 stick butter, sliced and placed in freezer for 10 minutes
8-10 Tbsp ice water

10 eggs
1 1/2 cup milk

16 oz. Brussels sprouts, sliced
2 Tbsp butter
2Tbsp olive oil
1/4 tsp red pepper flakes

2 large Vidalia onions, thinly sliced
2 Tbsp butter
2 Tbsp olive oil
2 fresh tomatoes, thickly sliced

1/4 lb cheddar cheese (ideally with herbs), grated
1/4 lb Monterrey Jack cheese (ideally with jalapeño pepper), grated
14-oz brick extra firm Tofu, well drained and cubed

Prepare the dough for the crust.  In a food processor, grind the pecans to a fine powder.  Add the flour and flax seed, dill and salt.  Pulse together to mix well.  Add the butter and pulse to form a coarse meal.  With the processor running, ad the water a few tablespoons at a time until the dough just balls together.  Stop processing immediately.  Divide crust into two separate pucks, wrap in plastic wrap and refrigerate crust.

Preheat oven to 400F.  Beat eggs together with milk.  Season with salt and pepper to taste. Set aside.

Meanwhile, caramelize the Brussels sprouts  in the butter and oil  in a large skillet by cooking over very low heat for at least 30-40 minutes. Sprinkle in the red pepper flakes half way through cooking.   Do the same for the onions. Stir both vegetables very often - watch carefully to be sure they do not burn.

Meanwhile, roll crusts out to size of quiche dishes. Lay onto buttered dishes and trim edges.

Combine onions and Brussels sprouts into a single pan.  Heat 2 Tbsp olive oil over high heat in the other pan.  Add the tomato slices and caramelize the tomatoes for several minutes.  Flip and brown the other side.

Distribute the onion/Brussels sprout mix evenly between the two crusts.  Distribute the tofu and cheeses among the two pies evenly.  Pour half the milk/egg mixture in one and then the remainder in the other crust.  Lay the tomatoes atop each of the pies.  Bake for about 30 minutes.

Chicken Rogan Josh with Pineapple and Butternut Squash

Something spicy for election night!

Tomato Curry Gravy:
1 large vidalia onion, sliced
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp turmeric
2 tsp Garam Masala
1/4 tsp red pepper flakes
1 tsp fenugreek powder
1 tsp salt
1 tsp sugar
2 large fresh tomatoes, diced

1 roasting chicken, cut into serving pieces
1 fresh pineapple, cut into bite-sized chunks
1 small butternut squash, cut into bite-sized pieces

First start the gravy by caramelizing the onions in a bit of canola oil in a sauce pot.  Cook the onions over medium-low heat, stirring often, for about 20-30 minutes.  Add the spices, salt and sugar, and cook another 2-3 minutes until the spices are fragrant.  Increase the heat and add the tomatoes.  Cook them down until they form a tick sauce, about another 15-20 minutes.  The curry gravy can be done well in advance, for example several days before - it only gets better with time!  Preheat oven to 375F.  Tip the curry gravy into a large roasting pan.  

Nestle the chicken pieces into the gravy, along with the pineapple and squash chunks. Roast curry for about 30-40 minutes, until the chicken is cooked through.  Serve with rice.  Serves 4-6.

 

Cook's note:  This basic tomato curry is a classic foundational sauce for many curries.  You can cook fish, fowl, meat or vegetarian dishes like chick peas or tofu in this delicious sauce. 

Crispy Tofu with Coconut and Sesame, and a Maple Peanut Sauce

1 14-oz brick extra firm tofu
2 Tbsp corn starch
2 Tbsp coconut oil (or canola oil)
2 Tbsp butter
1 1-2oz package fresh mushrooms, thickly sliced
1 Tbsp black sesame seeds
2 Tbsp coconut flakes
1 cucumber, peeled and sliced

Sauce:
1/4 cup peanut butter
2 Tbsp soy sauce
1 Tbsp seasoned rice vinegar
Juice of 1 lime (about 1 1/2 Tbsp)
1/4 cup maple syrup
1 tsp Sriracha or other chili sauce

Make sure as much water is pressed out of the tofu as possible; you may need to wrap the brick with a paper,or cloth tea towel and place a can of food on it to press water out for 10 minutes or so.  Cut tofu into 1/2-inch cubes.  In a bowl, toss the tofu with the cornstarch. Place all sauce ingredients into a small food processor and blend well, stirring sides down to mix well.

Heat coconut oil (or canola oil) and butter in a non-stick skillet.  Toss in mushrooms and stir.  Cook over very high heat until mushrooms release water and begin to brown nicely.  Stir fairly often.  When mushrooms are browned, tilt pan to drain oil from mushrooms, and remove mushrooms to a bowl.

Reheat oil in pan; there should be about 3 Tbsp left over, otherwise add a bit more oil.  Place the tofu into skillet in a single layer, shaking pan often.  Use a spatula to keep tofu pieces separated.  Brown tofu for about 3-5 minutes and then flip, and cook another 3-5 minutes until browned. Sprinkle half the sesame seeds and coconut onto tofu and flip tofu.  Sprinkle remaining sesame seeds and coconut and cook another 2-3 minutes.  Salt and pepper tofu sparingly.  The tofu should be fairly crispy at this point.  When very crispy, remove tofu and remaining sesame and coconut reside to a paper towel.

Pour sauce into skillet and heat through.  Plate cucumber, divided among 4 plates evenly.  Top with tofu and mushrooms, divided evenly.  Spoon  peanut sauce over tofu and sprinkle with crispy coconut and sesame crumbs.  Serves 4. 

Pumpkin Pasta with Pumpkin and Edamame

To be updated

Salmon Poached in a Cranberry Ginger Broth over Greens

 You can substitute whatever greens you wish, or just use spinach for example.
1 1/2 lb salmon fillets, cuts into 4 serving portions
2 cups baby spinach leaves
2 cups arugula
1 medium onion, thinly sliced
1/4 green cabbage, thinly sliced
3-4 cloves garlic, thinly sliced
1/4 cup dried cranberries
1/4 cup pickled sushi ginger, drained and sliced
1/2 cup dry white wine
1 cup chicken broth, or vegetable broth, or water
Dash dill weed and cayenne pepper
Palmful cilantro, minced

In a large skillet, sauté the onion in a bit of canola oil for about 8-10 minutes to soften.  Add the cabbage and continue cooking another 8-10 minutes, stirring occasionally. 

Add the garlic and cranberries and salt and pepper generously, to taste.  Cook another 3-5 minutes. Then add the spinach, arugula and ginger, along with the wine and broth.  Bring to a boil, reduce to a simmer and cook for 5 minutes.

 

Nestle salmon filets into simmering greens, season with dill and cayenne pepper.  Cover and steam for about 8 minutes.  Gently remove filets from pan onto a platter. Spoon greens and broth into bowls and top with salmon.  Garnish with cilantro.

Serves 4.

White Bean Basmati and Potato Salad with Greens

Dressing:
1Tbsp red wine vinegar
1 Tbsp lemon juice
5 Tbsp olive oil
dash salt and pepper
1 tsp Dijon mustard
1 tsp powdered cumin
1 tsp chili powder

4-5 fingerling potatoes, quartered lengthwise
2 cups cooked, cooled, basmati rice
4-5 cups fresh baby spinach leaves and/or arugula
1 green onion, chopped
palmful fresh parsley, minced
1 can small white bean, rinsed and drained
Toasted sesame seeds

Steam potatoes with about 2 Tbsp water in a small casserole in the microwave for about 5-7 minutes, or until just cooked through.  Check potatoes, and toss every few minutes, to make sure potatoes don't overlook.

Meanwhile,  Whisk together all dressing ingredients in a small bowl.  Drain potatoes and allow to cool to room temperature.  In a large bowl, toss potatoes, rice, spinach, green onion, parsley and beans together with the dressing.  Tip into a serving bowl, sprinkle with sesame seeds and serve.  Best if allowed to marinate for about 20-30 minutes before serving.

Thai Tofu with Summer Vegetables

1 14-oz brick extra-firm tofu, cubed
1/2 tsp garlic powder
2 small zucchini, diced
1 red pepper, seeded and diced
2 cups baby carrots (I used golden here), sliced lengthwise on a bias
1 fresh ear corn, kernels removed
2 cloves garlic
1/2-inch piece fresh ginger
2 Tbsp Thai red curry paste
1 can coconut milk
1 Tbsp nam pla Thai fish sauce
1 Tbsp Sriracha or other hot sauce

With a paper towel, dry off the tofu cubes and turn into a bowl.  Salt and pepper generously and sprinkle the garlic powder over the tofu.  Toss to distribute well.

Heat a tablespoon of canola oil in a non-stick skillet, and sauté the tofu over very high heat, browning all sides well.  Set tofu aside.

In same skillet, sauté the carrots for about 3-5 minutes.  Add the corn and peppers, and cook another 5-8 minutes.  Add the garlic, ginger and zucchini and sauté another 5-8 minutes, until the zucchini and other veggies begin to brown nicely. 

Stir the curry paste and fish sauce into the coconut milk and pour over the veggies.  Gently turn the tofu into the veggie mixture.  Heat through thoroughly, simmering a few minutes to meld the flavors.  Sprinkle with favorite herbs or sesame seeds.  Serve over rice.

Pan Seared Chicken with Roasted Tomato Glaze and Crisped Sage

20 fresh sage leaves
3 Tbsp olive oil
4 medium-sized, ripe tomatoes, cut in wedges
2 tsp Worcestershire sauce
4 small boneless, skinless chicken breasts
2 cloves garlic, thinly sliced
3/4 cup dry white wine
2 Tbsp butter
2 tsp fresh lavender leaves (or tarragon)

Preheat oven to 450F.  Heat oil in a non-stick skillet just enough to sizzle water.  Place sage leaves in a single layer in oil and cook for about 30 seconds. As the leaves curl, use metal tongs to gently flip leaves and cook another minute or so.  Flip one more time and cook about another 30 seconds until leaves are fairly crispy.  Tip the pan to pool the oil away from the leaves and gently remove leaves to a paper towel.  Sprinkle them with a bit of coarse Kosher salt.

Transfer two tablespoons of the oil in the pan to a bowl.  Gently toss the tomatoes with the oil and Worcestershire and turn out in a single layer onto a jelly roll baking sheet with sides.  Place sheet in oven and roast tomatoes for about 15 minutes.

Meanwhile, reheat remaining oil in pan and sauté the chicken breasts over high heat, smooth-side down, for about 3-4 minutes, until golden brown.  Flip breasts, add garlic to pan and continue cooking another 3-4 minutes.  Add wine, cover, reduce heat and cook another 8-10 minutes, or until cooked through. 

Remove breasts to cutting board and allow to rest.  Melt the butter in the wine and add the lavender.  Remove tomatoes from oven and turn into the wine sauce, gently mixing the tomatoes into the sauce.  Add a bit of water if necessary to achieve a saucy glaze.

Serves 4.