Andouille Kimchi Shellfish Ramen Noodles

Recently, I stumbled upon a whole row of ramen noodles at an international market - I never knew there were so many variations - fantastic!  I bought kimchi ramen noodles and some fresh kimchi in a jar and made a noodle dish worthy of a noodle stand in Soeul - in minutes.
1/4 lb Andouille or chorizo sausage, thinly sliced
2 packs Ramen noodles, chicken, seafood, or kimchi seasoned
4 cups water
1/2 lb frozen mixed shellfish, thawed (I used Trader Joe’s frozen scallops, shrimp and calamari)
1/4 cup frozen peas
1/4 cup frozen corn
1/2 cup favorite kimchi, slightly chopped
palmful fresh cilantro
dash toasted sesame seeds

Add the sausage slices to a medium soup pot with a dash of olive oil. Brown the sausage for about 3-5 minutes. Slightly break up the ramen noodle cakes. Add the water to the soup pot and bring to a boil Add the ramen noodles and cook for about 2 minutes. Add the flavor packet and all the remaining ingredients.

Bring to a boil and cook just until the noodles are al dent.

Transfer to two bowls. Garnish with cilantro and sesame seeds. Serves 2.

Zucchini and Mushroom Strata Gratin

Prepare.  Experience.  Enjoy.  The perfect way to get those valued veggies while you run, meditate, or practice the guitar.  Prepare and you are prepared.
2 medium zucchini, sliced
8 oz mushrooms, sliced
1 Tbsp olive oil plus 1 Tbsp butter
2 cloves garlic, minced
2 sheets no-boil lasagna
1 cup ricotta cheese
2 Tbsp feta cheese, crumbled
2 Tbsp panko bread crumbs
1 tsp herbes do Provence or Italian herbs

Preheat oven to 375F. Sauté the zucchini in a large skillet in a dash of olive oil.

Set aside. Then cook the mushrooms over medium high heat in the same skillet, in the olive oil and butter, until they release what water they will. Allow them to brown a bit and then add the garlic. Cook another 2-3 minutes over medium low heat.

Layer half the zucchini on the bottom of a medium (about 4-6-inch) baking casserole. Top with the lasagna noodles. Then spread the ricotta cheese over the noodles. Season with half the herbs de Provence.

Top the ricotta with the mushrooms and then layer the remaining half of the zucchini over the mushrooms.

Scatter the feta over the zucchini, followed by the panko crumbs and remaining herbs.

Bake about 30 minutes, just until brown and bubbly.

Serves 4 as a side dish.

Rosted Duck Farfalle Sportello

During a recent visit to Boston, our son took us to Sportello on Congress street, in the rapidly changing seaport district. The kitchen is integrated into the dining area almost like an upscale diner as you watch the chefs prepare dishes from your counter seats.  They excel in pasta dishes - I had rigatoni with guanciale (a highly seasoned and delicious Italian cured meat) and our son had a pasta with braised rabbit and green olives.  Both dishes were constructed in skillets from previously prepared ingredients including rich stocks and fresh herbs.  Both and were inspirational enough for me to go home and reverse engineer the basic approach.

I decided to use duck, and combined with several different combos of veggies.  I prepared a rich duck stock which I used to prepare a sauce base for the dishes.
1 duck

4 oz small farfalle or other pasta
5 oz fresh mushrooms, sliced
1/2 cup canned artichoke hearts, drained (not marinated)
2 Tbsp frozen peas
2 slices bacon, diced
1/3 lb roasted duck meat, sliced
1 cup duck or chicken stock
2 Tbsp butter at room temperature

palmful fresh parsley, chopped
1/2 lemon, sliced

Roast your duck. I rotisseried my duck for 1-1/2 hour in a George Foreman rotisserie after tying it up with butcher string.

Another time, I first boiled the duck for 20 minutes in a large pot of water, and then tied it up and rotisseried it for an hour. Both came out about the same and just delicious. I simply seasoned with coarse salt, black pepper and a dash or herbs de Provence. I let the duck cool for about 15 minutes, and then carved the duck.

I reserved the carcasses and made a fantastic duck stock which I used the second time I made this dish.

If you don’t have a rotisserie, just roast your duck in the oven at 375F in a baking pan for about 2 hours, or until nicely browned. Some people score the duck skin to allow fat to flow out, but I don’t find that necessary. Whatever you do, separate and reserve (freeze) the duck fat for flavoring other dishes. I freeze the carved duck pieces for use in dished later.

Bring a medium pot of water to a boil for the pasta. Season it well with salt. Cook the pasta for 7-9 minutes, just until al dente and drain. Toss with a dash of olive oil and set aside.

Meanwhile, cook the bacon in a large non-stick skillet just until browned. Turn out to a paper towel and wipe the pan of any residual bacon fat. Heat a dash of duck fat in the non-stick skillet. Add the mushrooms, and cook on high until they release what water they will. Allow them to brown just a bit. Add the artichokes and peas and return the bacon to the pan.

Add the duck and just heat through.  Now add the broth and bring to a boil. Stir in the butter to thicken and then add the pasta. Heat through, stir and serve in bowls. Garnish with parsley and serve with lemons.

Serves 2.

Cook’s Note: Another time I used mushrooms, broccoli, capers and red pepper flakes. Choose your favorite veggies, and always have carved roasted duck pieces in your freezer at the ready!

And before you reserve your rotisseried duck for all these wonderful dishes, of course you have to taste it.  Exquisite.

Butternut Squash and Leek Galette

Savory vegetable galettes are an elegant side dish for a festive dinner.  You can use your favorite veggies, just cook them lightly before you assemble and bake the galette.
Crust:
3 cups flour
2 tsp salt
1-1/2 stick butter, cubed and chilled in freezer for a few minutes
6-8 Tbsp ice water

1 medium butternut squash, pelled, seeded and cubed 1/2-inch
1 tsp coarse kosher salt
1 Tbsp rosemary, crushed
1/2 tsp ground coriander
1 Tbsp olive oil

1 Tbsp butter plus 1 Tbsp olive oil
2 leeks, trimmed, cleaned and sliced
1 7-oz tub creme-fraisch or marscapone cheese
2 Tbsp grated parmesan cheese

1 egg plus 1 Tbsp light cream or half and half

Prepare the crust by combining the flour, salt and butter in a food processor.  Pulse a few times just to form pea-sized chunks.  Turn the processor on and add just enough of the ice water to pull together a ball.  This should take seconds to do - do not over process.  Stop processing and carefully transfer the dough to a floured work surface. Break into two and form two disks.  Wrap in plastic wrap and allow to sit in fridge for 30 minutes.

Preheat the oven to 425F. Toss the squash with the oil, salt, rosemary and coriander.

Season generously with fresh ground black pepper. Tip onto a rimmed baking sheet and roast the squash in the oven for about 30 minutes. Turn halfway through, and allow the squash to just soften and brown.

Meanwhile, melt the butter in the olive oil in a skillet. Sauté the leeks in the butter/oil mixture, adding a tablespoon of water as the leeks begin to heat up. This allows the leeks to soften up a bit without burning. Allow the water to gently evaporate and continue sautéing the leek over medium-low heat until they are soft and fragrant.

Roll out each dough disc into a circle about 10-12 inches in diameter. Transfer crust to an oiled baking sheet. Place half the squash in the center.

Dot with half the creme fraisch or marscapone. Top with half the leeks and half the parmesan cheese. 

Wrap the outer edges of the dough back into the center to form an opened galette.

Whisk together the egg and cream and baste the crust.

Bake for about 30-40 minutes, until the crust is nicely browned.

Makes 2 8-inch galettes.

Thai Spicy Shrimp on Rice Noodle

Quick shrimp on noodles.  Asian delicious.  Especially with lime.
Sauce:
1 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp fish sauce
2 Tbsp honey
1 Tbsp seasoned rice vinegar
1 Tbsp Trader Joes Chili jam, or 1 tsp chili paste with garlic

12-18 shrimp, peeled and cut in half, about 1 lb - enough for 4 people
1/2 lb dry Thai (or vietnamese) rice noodles, frozen defrosted

2 cloves garlic, minced
1/2 inch fresh ginger, minced
1 jalapeño pepper, minced
4 green onions, diced

1 Tbsp black toasted sesame seeds
1 lime, cut into wedges

Whisk sauce ingredients together in a small bowl. Bring 6 cups of salted water to a boil for the noodles. Place noodles in a large bowl. When the water comes to a boil, pour over noodles. Periodically nudge noodles gently as they hydrate - about 10 minutes total. Drain noodles and gently toss with just a dash of canola oil to keep from sticking. Cover noodles to keep warm.

While the noodles hydrate, heat a wok or large skillet to high. Add a dash of canola oil and then the garlic, ginger and jalapeño and stir fry for about 2-3 minutes. Add the shrimp and stir fry for another 3-4 minutes, until shrimp are just cooked through.

Toss in the sauce and bring to a boil.

Then add the green onion and mix.

Plate the noodles as a bed on four plates. Top with the stir fry. Garnish with sesame seeds and serve with lime wedges.

Serves 4.

Cook's Note:  This sauce and technique works well with all kinds of protein such as beef or tofu.  See Thai Spicy Beef on Rice Noodle.

Sole Florentine

A simple elegant way to bring the soul out of sole.
2 Tbsp butter plus 1 Tbsp olive oil
1 lb fresh mushrooms, finely diced
1 10-oz bag fresh baby spinach

1 Tbsp butter
2 cloves garlic, minced
1 large ripe tomato, sliced

4 fillets of sole or flounder
2 Tbsp panko bread crumbs

Preheat oven to 400F. Melt the butter in the oil and heat until just beginning to brown. Add the mushrooms and stir well as they cook down and release what water they will. Brown the mushrooms well. Remove to a bowl. Now add the spinach to the same skillet on medium high heat. Allow the spinach to wilt and release what water it will. Cook until well wilted, stirring often. You may have to add the spinach in 2 batches to fit into the skillet. Return the mushrooms to the spinach and remove from heat.

Melt a tablespoon butter in an oven going pan or gratin dish and add the garlic.

Cook 2-3 minutes over medium low heat. Layer the tomato slices over the garlic.

Then spread half the mushroom mixture on top.

Now lay the sole on top of the mushrooms.

Finally, top the fish with the remaining mushroom mixture.

Sprinkle top with panko crumbs and spray with a bit of oil. Place in oven and bake for about 20-30 minutes, until the fish is just cooked through. Serve with lemon wedges.


Serves 4.

Saint Patty's Day Hash

A fantastic hash starring greens including Brussels sprouts, cabbage, broccoli and green onion for that green St. Patty's day custom.  And don't potatoes help make this Irish?  A great way to lower carbs and amp up the veggies.
4 golden potatoes, scrubbed
2 Tbsp butter plus 1 Tbsp olive oil

2 small leeks, trimmed, washed and sliced
10-12 Brussels sprouts, base trimmed and quartered lengthwise

1/2 lb cabbage, cut into 1-inch pieces (about 1/2 small head)
1/2 lb broccoli floweretts, about 2-3 cups
1/4 tsp red chili pepper flakes
2 cloves garlic, minced

Prick the potatoes on all sides with the tines of a fork. Microwave for 2 minutes on each side, four times, rotating, each time. Remove the hot potatoes with a towel and carefully slice into eighths.

Heat a large non-stick skillet and add the butter and olive oil and brown the potatoes over medium heat for about 15-20 minutes. 

Turn the potatoes with tongs regularly so that they brown on all sides. Salt and pepper to taste.

Meanwhile get your veggies all lined up.

Sauté the leeks and Brussels sprouts in a large pan in a bit of olive oil. 

After about 5 minutes, add the cabbage and the broccoli and continue cooking another 5 minutes or so, until the veggies are only just becoming crisp tender. 

Add the red pepper flakes and the garlic and cook another 2-3 minutes.

Now toss in the potatoes with the green veggies and tip into a serving bowl.

Serves 6 as a side dish.

Warm Rice Bowl with Kale Lentils and Black Beans

A wholesome, satisfying rice and veggie bowl ready for a busy weeknight.
1 cup short grain brown rice, or rice medley
2 cups water
1 tsp salt
1/4 tsp cumin powder

1/4 cup lentils (I used a mix of Puy and Beluga)
2 cups water
1/4 tsp ground nutmeg

1 can black beans, rinsed and drained
4 cups Tuscan or Lacinato kale leaves, chopped
1 lime, half juiced, other half cut into wedges

2 Tbsp roasted pumpkin seeds
2 Tbsp sliced almonds
2 green onions, sliced
1 doz grape tomatoes, quartered (I used yellow variety)

Sauté the rice in a dash of canola oil for about 2-3 minutes, stirring constantly. Add the water, salt and cumin and bring to a gentle boil. Reduce to a simmer, stir once and cover. Cook for about 15-20 minutes until all the water is absorbed.

Meanwhile, add the lentils, water and nutmeg to a medium pot and bring to a gentle boil. Cook for about 20 minutes, only just until the lentils are soft, but not mushy. Drain and season with salt and pepper to taste.

While the rice and lentils cook, sauté the kale in a wide skillet with a dash of olive oil. Season with salt and pepper. When leaves are tender, about 10 minutes, add the black beans to the kale and set aside, covered.

When the rice and lentils are cooked, fold them together with the kale and bean mixture. Dress with the juice of half the lime, and garnish with the pumpkin seeds, almonds, green onion and tomatoes. Serve with the lime wedges.

Serves 4.

Ina’s Meatloaf with a Toasted Garlic Sauce

Meatloaf is a dish Ina Garten and I agree on - a basic comfort food all cooks should and can gain easy mastery of, and will engender great appreciation for.  No time to make the sauce?  No problem, just rub on a mix of ketchup and sriracha onto the surface of the loaf (with your clean hands) before baking and go do what you have to do as the loaf bakes away.  This is an easy mix-bake-walk away opportunity.  But if you can, do take the time, because this toasted garlic sauce really elevates this dish to a whole new level.
1 onion, finely diced
4 small celery stalks, finely diced
1 carrot, peeled and finely diced
2 cloves garlic, minced

1 lb ground beef - I used 85%
1 lb ground pork
2 eggs
1 cup Panko bread crumbs
1/2 tsp red pepper flakes
large palmful fresh parsley, minced, divided in half
1 Tbsp fresh thyme leaves, minced
1 tsp coarse kosher salt
1`/2 tsp freshly ground black pepper
1/2 cup milk

Sauce:
2 cups chicken (or beef) stock
1 rounded Tbsp corn starch plus 2 Tbsp water
1/3 stick butter at room temperature
10 cloves garlic, peeled

Preheat oven to 375F. Heat a dash of olive oil in a skillet and sauté the onions, celery and carrots for about 10-12 minutes, until beginning to brown, and well softened. Add the garlic and cook another 2-3 minutes.

In a large mixing bowl, mix the onion mixture with the remaining ingredients (only half the parsley) with your hands.

Mix very, very gently, being careful NOT to squeeze the meat together, but rather just to fold the mixture together. This ensures a light, flakey meatloaf, rather than a dense, tough meatloaf.

Form meatloaf into a uniform rectangle wither in a casserole or a greased rimmed baking sheet.

Bake about an hour, until the beef is cooked through to at least 160F in the center as read by an intent read thermometer.

While the meatloaf bakes, make the sauce. Toss the garlic in a small sauté pan with a dash of olive oil. Slowly cook the garlic over low heat, watching them and turning them often as they turn gold - but not browned. See Cook's Note.

Be careful not to burn the garlic - this is a slow patient process of about 15-20 minutes.

As the garlic cooks, bring the stock to a gentle boil in a small sauce pan. Reduce by about half - this also will take a good 15-20 minutes. Whisk in the butter. Now whisk together the cornstarch and water and then whisk into the stock oven a gentle boil. Whisk as the stock tickets. Add the garlic and the flavored oil to the stock, along with the other half of the parsley.

Set sauce aside over very low heat until the meatloaf is done.

When meatloaf is cooked, remove from the oven and cover with foil. 

Allow to stand for at least 10-15 minutes to allow the loaf to re-absorb its juices before you attempt to slice it.

Slice into 1-inch thick slices. Serve with sauce. Serves 4-6.

Cook’s Notes: Pan toasting garlic cloves is a test of patience, an attribute I am told I might not be rich in :-)) Here I think I browned the cloves just a bit too much, but they were still delicious and aromatic. Too much browning can make them bitter, so beware.

I think a rimmed baking sheet is the container of choice as it allows all surfaces of the loaf to bake evenly. I think a casserole focusses heat too much only on the top - I’d go with the rimmed sheet pan rather than the casserole.

The classic meatloaf meat mix is 1/3 ground beef, 1/3 ground pork and 1/3 ground veal. I rarely see ground veal, and am uncomfortable with how veal are raised, and don’t really believe it adds so much to this dish. So I go with 50:50 mix of pork and beef - and wow is all I can say. Your choice.