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Banh Mi the Ultimate Sandwich October 12, 2014

 

Banh Mi the Ultimate Sandwich

Banh Mi prep

From my summer home in Charleston…. There is nothing like a Banh Mi Sandwich! There are so many flavors and textures going on between the baguette. There are many ways to make this sandwich, in fact, my friend Andrea Nguyen has written an entire book on the subject! 

For each sandwich:

  • 1 petite baguette roll or part of a longer baguette
  • Mayonnaise (I use Duke’s)
  • Maggi Sauce (available at Hispanic and Asian groceries)
  • Char Su (this is Asian style pork belly) or BBQ chicken, pate’ or slices of rare steak
  • 3 or 4 thin seeded cucumber strips, pickling or English variety preferred
  • 2 or 3 cilantro sprigs, roughly chopped
  • 3 or 4 thin jalapeño pepper slices
  • Bean sprouts
  • Daikon and Carrot Pickle (Do Chua)

Banh Mi 1

  1. Slit the bread lengthwise, and then use a fork to pull out some of the bread, making a trough in both halves. Place the bread halves under the broiler on LOW, but watch carefully!
  2. Generously spread the inside with mayonnaise. Drizzle in some Maggi Seasoning sauce or soy sauce. layer the remaining ingredients. I like to start and end with some herbs.

DSC_0220Daikon and Carrot Pickle (Do Cha)

Makes about 3 cups

DSC_0185

Ingredients:

  • 1 large carrot, peeled
  • 1 pound daikons, peeled
  • teaspoon salt
  • 2 teaspoons and 1/2 cup sugar in the raw or grated jaggery
  • 1  1/4 cups distilled white vinegar
  • 1 cup lukewarm water

DSC_0193

Method:

Either cut the carrot and daikon into julienne or use a spiral cutter to cut them. Place the carrot and daikons in a bowl and sprinkle with the salt and 2 teaspoons of the sugar. Use your hands to knead the vegetables for about 3 minutes, expelling the water from them. They will soften and liquid will pool at the bottom of the bowl.

Drain in a colander and rinse under cold running water, then press gently. Return the carrot and daikon to the bowl.

To make the brine, in a bowl, combine the 1/2 cup sugar, the vinegar, and the water and stir to dissolve the sugar. Pour over the carrot and daikon. The brine should cover the vegetables. Let the vegetables marinate in the brine for at least 1 hour before eating. They will keep in the refrigerator for up to 4 weeks. It is not traditional, but I like to add some dried red chile flakes too.

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The Ultimate Beef Stroganoff From Scratch September 26, 2014

Standard

Plated Stroganoff with roasted veggies

As Fall starts bringing us cooler weather, I start thinking of these hearty dishes from my youth (a very long time ago). My mother made Beef Stroganoff with Cream of Mushroom soup, dried reconstituted onions and anything else processed she could get her hands on. It was the age of processed foods, I really don’t blame her. My great grandmother (who was my true inspiration for cooking and gardening) on the other hand was a “scratch cook,” nothing processed and everything full fat and delicious. She was raised on an Indiana farm and spent her first 60 years there. Then they sold the farm and moved to Glendora, California where I spent almost every weekend with her till I was 14. I never saw her use a recipe and Beef Stroganoff was probably her most exotic meal. I added a few of my personal touches to this, she never used smoked paprika and  I don’t think she ever used buffalo or sherry. She made her noodles from scratch and we would roll them out with the same old rolling pin I use today. This is an easy recipe and you can take out some of the fat by using milk where I used cream and if you really want to you can use low fat sour cream or yogurt…. but I suggest that you try it this way first. It is a “splurge meal.”

Ingredients:

  • About 1 pound of beef, you can use sliced sirloin, ground beef or ground buffalo like I did.
  • 3 Tablespoons olive oil
  • 1 # of crimini mushrooms (baby bella) sliced. Wild mushrooms would be great in this!
  • 3 shallots or 1 sweet onion diced
  • 1/4 cup glace (reduced beef stock (you can make this or buy it. Make it by reducing down 4 cups of beef stock to 1/4 cup)
  • 5 cloves of garlic finely minced
  • 1 Tablespoon Smoked Sweet Paprika
  • 1 stick of butter
  • 1/2 cup of flour
  • 2 cups cream or milk (I used cream)
  • 1/4 cup sherry
  • 1/2 of a nutmeg grated (about a teaspoon)
  • 1 cup sour cream
  • Egg noodles cooked and buttered with 2 tablespoons of butter and 3 TBS fresh minced parsley

Method:

  • In a large saute pan or wok add beef and olive oil and start to brown
  • When the meat starts to brown add the onions & mushrooms till slightly golden
  • Clear a hot spot in the pan and add garlic, stir in
  • Add the glace and paprika then put on a very low simmer.

Strog 1

 

LDEI Pinning and scholarship 019

Make the cream sauce:

  • In a 4 qt sauce pan, melt the butter and then stir in the flour with a whisk
  • Add the cream/milk and heat as it thickens
  • Add the Sherry & Nutmeg and stir again.

cream sauce

 

We are ready for STROGANOFF! Pour the cream sauce into the pan with the beef and mushrooms. Heat till almost bubbling, then add the sour cream and stir till the sauce is all one color. Remove from heat. Serve over the noodles with chopped fresh herbs. Parsley, chervil or thyme all go well with this. I served it with roasted Brussels sprouts and Vidalia onions. This serves 4 we had leftovers for two nights.

Strog stirring in

 

Irish Soda Bread and Cheddar Bread Pudding March 9, 2014

Irish Soda Bread Pudding with Cheddar

Posted on March 9, 2014 by 
 

Soda Bread and Irish Cheddar Bread Pudding w logo

From my other blog, Sassy-Spoon, this bread pudding recipe is a sort of a “two fer”, as it also includes a recipe for really great Irish Soda Bread. Soda Bread does not use yeast, it somewhat resembles a very large biscuit. It is easy to make and you will only use about half of the loaf for this recipe. Try toasting the leftovers with butter and jam.

Ingredients:

For the Soda Bread:

2 Cups all-purpose flour + 2 tablespoons for dusting

1 teaspoon baking soda (be sure it is fresh)

1 teaspoon non aluminum baking powder

½ teaspoon sea salt

½ teaspoon fresh cracked pepper

2 Tablespoons chopped dill

1 tablespoon caraway seeds

1 Cup of buttermilk (shake before pouring)

2 tablespoons unsalted butter, melted

For the Pudding:

4 large fresh eggs

2 cups whole milk

½ cup of heavy cream

½ teaspoon sea salt

½ teaspoon freshly ground pepper

2 cups grated Irish Cheddar Cheese

¼ cup grated Parmigiano-Reggiano

Paprika

6 6 ounce ramekins or a 2 quart baking dish

Method

Soda Bread before cooking

FOR THE SODA BREAD:

Preheat oven to 350°

In a food processor add the flour, baking soda, baking powder and salt. Pulse a few times. Add the caraway, pepper and dill, pulse a few more times. Add the buttermilk and butter. Pulse again till it just begins to form a ball.

Place on a lightly floured surface and gently knead into a smooth ball and flatten into a 6 inch flattened round. Allow to rest for 5 minutes. Place on an ungreased baking sheet.

With a very sharp knife, cut an X in the top of the dough about ½ inch deep. This assures even cooking.

Use a small sieve to dust the top with additional flour.

Bake on middle shelf (I also use a baking stone for even heat) for 35-40 minutes or until golden brown and a hollow sound is made when tapped.

Cool on a rack. This can be done one day ahead.

Soda Bread

FOR THE PUDDINGS:

Preheat oven to 350°

Spray the ramekins with olive oil

Cut ½ of the bread into cubes and place them in the ramekins about half way up. Reserve remaining cubes.

Make the custard by whisking the eggs, milk, cream, salt & pepper. Stir in the cheeses. Pour into a pitcher.

bread pudding in water bath

Place the ramekins in a hotel pan or 9 X 13 baking dish, cover the bread with custard, making sure some cheese goes in. Then add additional cubes to the top of the ramekin 3/4 of the way from the top. Pour all of the mixture into the ramekins, filling them to the top. Sprinkle with a little paprika. Add about 2 inches of water to the hotel pan and bake 35-40 minutes. They are finished when a knife is inserted and comes out clean.

Iriish Soda Bread Pudding

Remove from the water and place on a towel or rack and allow to rest for 15 minutes or more.

Share with your favorite leprechauns.

Rate this:

 

Perfect Prime Rib and Yorkshire Pudding December 26, 2013

DEC26

Perfect Prime Rib and Yorkshire Pudding

Slice of prime rib

This was our Christmas Eve dinner, but it would also make a lovely Sunday dinner or a great New Years Eve dinner. It is so much easier than many people think.

When buying your rib roast, look for choice or prime meat. You really need good quality meat for this. Buy one rib bone per person, or if you want leftover for prime rib sandwiches, then buy a little extra. I was only serving 2, so I got a three rib roast. Adjust your seasonings for a larger roast.

Standing Rib Roast

Ingredients:

Roast 1

Method:

  • Blend all together in a mortar and pestle or food processor to form a thick paste. Cover the entire roast with it and allow it to sit for one hour, placing the onions on the bottom of the roast in the roasting pan. Preheat oven to 500 degrees
  • Pour the wine and stock in the bottom of the roasting pan
  • Once the oven has reached 500 and the roast is at room temperature put the roast in the oven.
  • Bake for 30 minutes, then lower the temperature to 325. Check the temperature of the the roast every 20 minutes. Remove from the oven when it reaches and interior temperature of 110-120, higher if you do not like rare roast, but not too high, never more than 130.
  • Put foil over the roast and let it rest.
  • Strain off the fat and juices.

*Note: You can make a lovely sauce with fresh horseradish and cream or sour cream… easy peasy.

Meanwhile. make the Yorkshire pudding. This part must be served straight out of the oven, so have everything else ready.

Yorkshire Pudding

Yorkshire pudding

Ingredients:

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 3 eggs
  • 3/4 cup milk
  • 1/2 cup pan drippings from roast prime rib of beef

Directions

  • Preheat the oven to 450 degrees F. (it should only take a few minutes since you just took the roast out)
  • Sift together the flour and salt in a bowl.
  • In another bowl, beat together the eggs and milk until light and foamy.
  • Stir in the dry ingredients just until incorporated.
  • Pour the drippings into a 9-inch pie pan, cast iron skillet, or square baking dish. Put the pan in oven and get the drippings smoking hot.
  • Carefully take the pan out of the oven and pour in the batter. Put the pan back in oven and cook until puffed and dry, 15 to 20 minutes. Serve immediately, it will deflate slightly like a souffle.
 

Perfect Vegan Side Dish ~ Celery Salad November 27, 2013

Celery Salad: easy, healthy & vegan

This fresh clean salad is vegan and gluten free. It is easy to make and has some really interesting flavors. I sometimes add pomegranate during the holidays. I love the light crispy fresh salad so much that I make it often. It is best eaten immediately after making.

Here is the very easy recipe:

Celery Salad

1/2 cup fresh lemon juice (I use Meyer because we can get them all year here)

1/3 cup Dijon mustard

5 teaspoons local honey (I use macadamia honey)

2/3 cup extra-virgin olive oil

lots of freshly ground smoked black pepper

a generous pinch of sea salt ( I use applewood smoked salt here)

1 large bunch celery with leaves

2 large Granny Smith apples, peeled, quartered, cored; each quarter cut into 2 wedges, then thinly sliced crosswise into triangle shapes

3/4 cup walnuts, toasted, chopped

Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette with salt and pepper.

Trim celery leaves and chop. Thinly slice stalks on deep diagonal. Place celery pieces in bowl of cold water. (Vinaigrette, celery leaves, and celery pieces can be prepared 1 day ahead. Cover separately and refrigerate.)

Drain celery; pat dry with paper towels. Combine celery, celery leaves, apples, and walnuts in large bowl. Add vinaigrette and toss to coat. Taste and season salad to taste with salt and pepper if needed.

 

Roasted Balsamic Cherries June 4, 2013

JUN4

Roasted Balsamic Cherries

Posted on June 4, 2013 by 

Really good cherries are hard to beat for flavor and beauty. This application is something that goes well with duck, pork  or chicken as a side dish, but also is good as a dessert over ice cream. It is super simple. You just have to find some really super cherries! I got mine from Whole Foods just as the cherry season was beginning.  I used bing cherries but any large firm variety would work for this.

Start with firm ripe cherries

Start with firm ripe cherries

1 lb of cherries,(don’t  pit or remove stems)
2 Tablespoons olive oil
1/4 cup good quality balsamic vinegar
Whole nutmeg, grated
Fleur de Sel salt and coarsely ground black pepper to taste 

1. Preheat the oven  to 400°F.

2. Rinse the cherries with cold water and pad them dry gently with a kitchen towel.

3. Place cherries in a bowl and toss them with olive oil and balsamic vinegar, and season generously with salt and pepper.

4. Transfer cherries to a non-reactive baking dish (glass or porcelain are ideal) with the stem standing up. Preferably, the cherries will fit really close to one another. Cover the baking dish with aluminum foil.

5. Roast the cherries in the oven for 20 minutes or until they start to release their juices. Remove the foil, and place the baking dish back in the oven for another 5 minutes to allow the juices caramelize a bit.

6. Remove from the oven and let them sit for 5 minutes. Serve cherries as desired spooning some of the juices over the cherries.

Roasted Cherries

 

Pastitsio: Greek Lasagna May 25, 2013

Pastitsio: Greek Lasagna

Posted on May 25, 2013 by 

Tight shot

This recipe is so good that I revisit it every few months. It makes a great centerpiece for a dinner party and the leftovers are better than the first night’s meal. The noodles are difficult to find, but I get them on Amazon.com, buying 6 bags at a time.

Greek Lasagna Pastitsio

When teaching others to make this dish, I have often joked that the word pastitsio (pa-STEE-tsee-oh) translates to “messy kitchen” in Greek. I was only kidding, but there is a hint of truth to that statement. The Greek word pastitsio derives from the Italian pasticcio, which loosely translates to a mess or a hodgepodge.

Three essential components make up this dish – pasta, meat filling, and a creamy bechamel sauce which are layered in a pan and baked to a golden brown. Each stage will require dirtying some pots and pans, but I think you will agree that the end result is well worth the clean up!

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 90 minutes

Ingredients:

  • 1/2 cup olive oil
  • 2 lbs. ground lamb
  • 1 large yellow onion, chopped
  • 1 cup dry white wine
  • 1 14 oz. can tomato puree or sauce
  • 3 tbsp. chopped fresh parsley
  • 1/2 tsp. ground allspice
  • 1 tsp. ground cinnamon
  • 1 1/2 cups grated Parmesan cheese (or Kefalotyri if available)
  • salt and freshly ground black pepper to taste
  • 3 tbsp. breadcrumbs plus 1/2 cup for topping if desired
  • 1 pkg. #2 Macaroni for Pastitsio (500g)- available at Greek or ethnic groceries.
  • 4 egg whites (reserve the yolks for bechamel sauce)
  • 1/2 cup unsalted butter (1 stick)

greek noodles

For the bechamel sauce:

  • 1 cup unsalted butter (2 sticks)
  • 1 cup all purpose flour
  • 1 quart milk, warmed
  • 8 egg yolks, beaten lightly
  • 1/2  of a whole nutmeg, ground

Preparation:

This recipe will yield about 24 servings depending upon the size of your pieces. I use a lasagna pan that is 9 x 13 x 3 inches deep.

Begin with the Meat Filling:

Heat olive oil in a large saute pan. Add ground lamb and cook over medium-high heat until pink color disappears, about 5 minutes. Add onions and cook until they are translucent, about 5 minutes more.

Add wine, tomato sauce, parsley, allspice, cinnamon, salt, and pepper and allow sauce to simmer over low heat for 10 minutes. While sauce is simmering put water on to boil for pasta.

Cook pasta noodles according to package directions and drain well. Rinse noodles in colander under cold water to cool them slightly.

Stir in 3 tbsp. breadcrumbs to meat sauce to absorb excess liquid and remove from heat.

Melt 1/2 cup butter in pasta pot and return cooked noodles to the pot. Stir in beaten egg whites and 1 cup of grated cheese and toss lightly, being careful not to break the noodles.

Brush the bottom and sides of the lasagna pan with olive oil. Layer the bottom with half the pasta noodles and press down so that they are somewhat flat.

Add the meat filling in an even layer to the pasta. Top with remaining pasta noodles and flatten top layer as best you can.

Pre-heat the oven to 350 degrees while you prepare the bechamel sauce.

Bechamel Sauce:

Melt butter in a saucepan over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste or roux. Allow the flour/butter mixture to cook for a minute but do not allow it to brown.

Add warmed milk to mixture in a steady stream, whisking continuously. Simmer over low heat until it thickens but does not boil.

Remove from heat and stir in beaten egg yolks. Add pinch of nutmeg. If sauce still needs to thicken, return to heat and cook over very low heat while continuing to stir.

Bechamel is thicker than gravy but not quite as thick as pudding. It should be somewhere in between. One way to tell if it is thick enough is to dip your wooden spoon in the sauce and draw your finger across the back of the spoon. If the sauce holds a visible line then it is thick enough.

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Pour the bechamel over the pasta noodles making sure to pour sauce down in to the corners as well. I even pull back th sides of the pasta to let some go down the sides. Sprinkle with remaining 1/2 cup of grated Parmesan cheese and bread crumbs if desired.  Bake in 350 degree oven for approximately 45 minutes or until the top is a nice golden color.

tight shot 2

 

 
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