Braised Chicken with Caramelized Summer Squash

Squash makes a nice bed for chicken thighs.
4 chicken breasts, trimmed of fat
1 leek, trimmed, cleaned and diced
1 zucchini, sliced1/4-inch
1 yellow squash, sliced 1/4-inch
1/2 purple Bermuda onion, sliced
1/2 cup dry white wine

Preheat oven to 375F. Add leak plus 2 tablespoons water to a large oven-going non-stick pan.

Bring the mixture to a gentle boil and then reduce heat to a simmer. Cook leak, stirring often, until the water is all evaporated and the leek begin to color slightly. Remove leek to a bowl.

Brown the chicken thighs in a dash of olive oil for about 5 minutes per side, until nicely browned.

Season to taste with salt and pepper. Remove to a plate. Add the squash and onion to the pan along with a dash of olive oil.

Allow the squash to brown nicely, and the onions to caramelize over medium high heat. Higher heat allows browning to occur without completely softening the squash. I like a good deal of caramelization for flavor, but you can cook your squash to your taste.  Remove the squash to a bowl.

Now return the leeks to the pan and place the chicken thighs on top. Add the wine and bring to a boil.

Place skillet in oven and cook about 20 minutes, until the wine has evaporated and the chicken is cooked through.

If necessary, reheat the squash briefly in a microwave oven and scatter about chicken and leeks on a serving platter.

Serves 4.

Peanut Gochijang Tofu

Flavoring tofu is a trick.  Marinading, grilling well, and saucing generously is the ticket.  This asian inspired tofu is not only tasty, but hearty and satisfying.
1 brick extra firm tofu

Marinade:
2 Tbsp cream sherry
2 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp chili paste with garlic

Peanut Gochujang sauce:
1/4 cup peanut butter
1/4 cup rice vinegar
2 Tbsp gochujang Korean chili bean paste
2 Tbsp sesame oil
1 Tbsp soy sauce

About an hour or two (or one day) before cooking, wrap the tofu in 2 layers of clean paper towels. place a plate or small cutting board on top and place a large can of tomatoes on the board. Center it evenly and allow the tofu to drain for about 20 minutes. Unwrap the tofu and slice 1/4-inch.

Whisk together the marinade in a medium flat casserole. Place the tofu slices in the marinade and flip several times.

Allow the tofu to marinate at least an hour, or up to a day in the refrigerator.

While the tofu marinates, mix sauce ingredients in a small saucepan and bring to a gentle boil. Reduce to a simmer and cook another few minutes. Remove from heat, and keep warm until ready to eat. Store in refrigerator if marinating a long time. Gently reheat, whisking often, when ready to eat.

Heat a non-stick grill pan to medium high, and spray with oil. Lay the tofu slices on the pan and cook without moving for about 3-4 minutes, just until the tofu forms nice brown grill marks.

Flip and repeat on the other side.

Place tofu on serving platter and garnish with some sauce and fresh cilantro leaves. Serve extra sauce on the side. Serves 4.

Cook's Note:  I used the same spicy peanut gochujang sauce I posted with grilled short ribs - whatever your favorite substrate, it's a great sauce.

Flounder Stuffed with Spinach and Mushrooms

Fresh, light flounder fillets, baked atop a mound of savory, earthy mushrooms, leek and spinach.
12 oz fresh mushrooms, diced
10 oz fresh baby spinach leaves
2 cloves garlic, minced
1/2 leek, cleaned and diced, about 1 cup
2 Tbsp panic bread crumbs
1/4 tsp crushed red pepper flakes

4 large flounder fillets
dash dried dill weed

Preheat oven to 400F. Sauté the spinach leaves in a non-stick skillet with a dash of butter and olive oil until the leaves wilt and release water. Remove to a bowl.

Add the mushrooms and a dash of butter and olive oil to the skillet and brown mushrooms over fairly high heat, until they release what water they will, and brown up nicely, about 10 minutes.

Add garlic and cook another 2-3 minutes, then remove mixture to the bowl with the mushrooms.

Now add the leeks to the same skillet with another dash butter and olive oil.

Warm the leeks and then add 2 tablespoons water. Sauté until the water evaporates and the leeks have softened quite a bit. Continue cooking until the leeks color up just a bit. Return the spinach and mushroom mixture to the skillet and add the panko crumbs and red pepper.

Salt and pepper to taste.

Lay flounder fillets flat on a work surface. Place one quarter of the spinach filling in the center of each fillet. Wrap the two ends around the mound of filling and place seam-side down in an oiled casserole (here I just cooked two flounders at a time, serving 2, saving the second half of the filling for another fish on another night.)  Spray the fillets with oil and dress with a dash of dill weed.  Salt and pepper to taste.

Bake for about 15 minutes, until the fish is cooked through.

Serve with your favorite side - here I served baked leek and pearl onion gratin - my wife’s favorites for her birthday.

Serves 4.

Cook's Note:  You don't have to actually wrap the fish around the filling, just bake on top.  A few nights later I baked fresh perch fillets on top of the spinach filling, scattered on the base of a casserole. I topped the fish with a dash of melted butter and baked.  

 The results were equally delicious.

Leek and Pearl Onion Gratin

For her birthday, I pulled together two of my wife's favorites into one creamy gratin dish - leeks and perl onions.  Turned out to be a great gift!
2 large leeks, trimmed, cleaned, cut in half lengthwise and widthwise
1 Tbsp butter plus 1 Tbsp olive oil
1 lb frozen peeled pearl onions
1 Tbsp butter plus 1 Tbsp olive oil
1 cup half and half
1/4 tsp fresh grated nutmeg

Topping mixture:
1/4 cup panko bread crumbs
1 Tbsp olive oil
1 clove garlic, minced
1/4 tsp dried dill weed
1/4 tsp salt
dash freshly ground black pepper

1 cup cubed Swiss or Gruyere cheese

Preheat oven to 375F. Melt butter in the oil in a large non-stick skillet. Add leek, cut side down and slowly brown over medium heat, about 5 minutes.

Watch carefully so as not to burn. Gently turn leek over and add 1/4 cup water.

Cover and braise the leek for about 10 minutes, until very soft to the tip of a knife. Transfer leek to a baking dish.

Melt the next batch of butter and oil in the skillet and tip pearl onions into to skillet.

Brown the pearl onion, shaking often, until they soften and brown. This will take about 10-15 minutes over medium-low heat.

While the onions cook, toss together the topping mixture in a small bowl.

Once the onions are nicely caramelized and soft, add the half and half and bring to a gentle boil. 

Lower heat to a simmer and and reduce liquid by half.

Scatter the cheese over the leeks.

Tip onions into casserole on top of leeks. Top with panko toping mix.

Bake in oven for about 20-30 minutes, until the casserole in browned and bubbly. Serves 4-6 as a side dish.

Pierogi Amidst Sautéed Asparagus

I found fresh pierogi in a small local market, from the local Pennsylvania Dutch community.  These were filled with cheese and potato, though I was tempted by the potato and sauerkraut filled!  Next time.

Much like ravioli, these puppies are tender when fresh, and I just sautéed them in a skillet, and served with sautéed veggies and a dash of bacon for a flavor kick.
1/4 lb bacon, diced
1 cup diced onion
1 cup diced red pepper
1 bunch asparagus

1 lb fresh pierogi (with your favorite filing)

2 Tbsp white wine vinegar

Brown the bacon in a large non-stick skillet in a dash of olive oil. Cook until just crisp-tender. Remove with a slotted spoon to a paper towel.

While the bacon is cooking, cut 1 to 1-1/2 inch off the base of the asparagus and discard. Then cut the stalks into 1-1/2-inch pieces until you have tips that are at least 2-inches long. Keep the stalks together in a bowl, separate from the tips in their own bowl.

Sauté the onion and pepper over medium heat in a dash of olive oil in a non-stick skillet.

Cook for about 5 minutes, just until beginning to soften and brown. Add the asparagus stalks and then salt and pepper to taste.

Continue cooking until the stalks are only just crips tender - about 4-5 minutes. Test a stalk, and remember that they will continue to cook as they sit for a while, so err on the crispy side. Remove the veggies to a glass (microwave-safe) bowl.

Add just a dash of olive oil if necessary to the skillet and add the pirogues to the skillet. 

Gently brown over medium-low heat for about 2-3 minutes, or until nicely colored. Flip and brown the other side for about 2-3 minutes as well.

Remove the pirogues to a plate, cover and keep warm. Now add the asparagus tips to the skillet and toss with the remaining oil. Add a dash of olive oil if very dry.

Cook for about 1-2 minutes, shaking the pan often. Then add the vinegar and cook for about another 1-2 minutes until the vinegar evaporates.

Now plate the dish. Reheat the asparagus stalk mixture for 30 seconds in a microwave only if necessary. Distribute the stalk mixture about 4 plates. Top each plate with 3-4 pirogues. Top the pirogues with the asparagus spears and garnish with bacon bits.

Serves 4.

Spicy Shrimp and Cod Chowder

Cooking the shrimp separately with paprika and cayenne pepper is optional, but adds a layer of flavor to an otherwise quite mild dish.
1 leek, cleaned and diced
2 stalks celery, diced
1 carrot, finely diced
2 Tbsp better and 2 Tbsp canola oil
1/4 cup flour
1 tsp fresh (1/4 tsp dried) thyme
4 cups milk
2 small potatoes, diced 1/2-inch, about 1-1/2 to 2 cups
1 lb cod, cut into 1-inch pieces

1/2-lb shrimp, shelled
1 Tbsp olive oil
2 tsp Spanish pimenton, smoked paprika
1/4 tsp cayenne pepper

Sauté leek, celery and carrot in butter and oil in a soup pot. Cook the veggies for 10 minutes. Add the flour and thyme and cook the roux for about 3-4 minutes. Add the milk and bring to a boil. Add the potatoes and allow soup to simmer for about 10 minutes, until the potatoes are just becoming tender. Add the fish and heat on low until the cod is heated through. Salt and pepper to taste.

While the soup is warming, add the shrimp, oil, pimenton and cayenne to a small non-stick skillet over medium-high heat.  Cook only until the shrimp turns pink and is heated through.  Serve chowder in bowls, topped with a few shrimp.

Serves 4.

Cook's note: I used about 4-5 small assorted gold, redskin and purple potatoes.

Salmon Braised with Cabbage Broccoli and Leek

Salmon and veggies - it doesn't get more heart healthy than this.  And there is something so smooth and inviting about poached salmon and leeks that elevates this dish into the comfort zone.
1-1/2 lb skinless salmon fillet, cut into serving portions

2 leeks, trimmed, cut in half lengthwise and widthwise
2 Tbsp butter
4 cups green cabbage, cut coarsely into 1-inch pieces
2 cups broccoli flowerets
1/3 cup dry white wine
1 tsp asian fish sauce
1 lemon, cut in wedges
toasted sesame seeds, for garnish

Melt the butter in 2 tablespoons water in a large skillet. Place the leek slices, cut-side down into the liquid. Slowly sauté the leek, turning after about 5 minutes. Allow the water to evaporate and the leek to cook through slowly. The leek should be very tender to the tip of a knife, but must not let to burn - watch carefully, and add a dash more water if necessary.

When the leek is tender - after about 10-12 minutes - add the cabbage to the skillet.

Then nestle the salmon among the cabbage pieces. Top with broccoli flowerets. Add the wine and fish sauce and season to taste with salt and pepper.

Cover and poach the fish and veggies for about 10 minutes, until the fish is just cooked through, and the veggies are just crisp tender.


Serve with lemon wedges and garnish with sesame seeds if desired. Serves 4.

Paella Primavera

Adding tomato paste to the paella gives the dish a rich flavor note that elevates this vegetarian rice and bean dish to something quite extraordinary.  Especially if you are generous with the red pepper flakes.
2 cups cauliflower floweretts
2 cups green beans cut 1-1/2 inch
1 carrot diced
1/4 tsp crushed red pepper flakes

1 cup short grain brown rice
1 red onion, sliced
1 red pepper, sliced
2 Tbsp tomato paste
2 cups water

1 can pinto beans, rinsed and drained

Sauté the cauliflower, green beans and carrot in a dash of olive oil in a large skillet. Salt and pepper to taste and add red pepper flakes.

Cook veggies about 5 minutes, only until the veggies heat through and the green beans just begin to soften - the veggies will cook more later.

You want them still very crisp. Remove veggies to a bowl.

Tip the rice along with the onion and red pepper into the skillet with a dash more olive oil. Toast the rice with the veggies for about 5 minutes, stirring almost regularly.

Add the tomato paste and cook for another 3-4 minutes, until the tomato paste darkens up a bit.

Add the water to the rice and bring to a gentle boil. Reduce heat to a simmer, cover, and cook about 10 minutes, until the rice is just about cooked.

Now the messy part. Stir the veggies and the pinto beans into the rice to mix well.

Cover the skillet and cook the paella for another 5-10 minutes, until the rice is fully cooked.

Serves 4.