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Tagliatelle with Sausage & Swiss Chard

August 12, 2013

Here’s a simple recipe that you can put together in a pinch. Though I love tagilatelle, any pasta shape, short or long, wide or narrow, will work fine. Isn’t Swiss chard gorgeous? So very colorful and it happens to be one of the healthiest of vegetables (its nutritional benefits include vitamins K, A and C, magnesium, potassium and iron).

Swiss chard is delicious briefly sauteed in a bit of olive oil with a sprinkling of fresh garlic. In this recipe we cook it a little longer with onions and garlic then chop, chop, chop, before adding it to the pasta.

I’ve used both roasted garlic & herb sausage and Italian sausage and either are delicious in this recipe.

Tagliatell with Sausage & Swiss Chard

2 generous servings

Ingredients

1 14.5 ounce chicken broth

2 garlic and herb or Italian sausages, casings removed and crumbled (about 6 ounces)

1 bunch Swiss chard, washed well and chopped

1/2 medium onion, sliced thin

2 medium garlic cloves, minced

red chili flakes (optional)

6 ounces tagliatelle or other pasta of your choice

1 tablespoon butter

crumbled feta cheese

salt and freshly ground pepper

Preparation

In a medium saucepan, boil the chicken broth over medium high heat until reduced to 3/4 cup, about 6 minutes.

Remove the casings from the sausage. Crumble the sausage into bite sized pieces and lightly brown for a few minutes over medium-high heat. The sausage I used was fully cooked. If you buy uncooked sausage follow the cooking directions on the package.

Cut off and discard a small portion of the ends of the Swiss chard ribs. Remove the thick portion of the ribs and slice into 1/2 inch pieces. Roughly chop the leaves and keep separate from the ribs. Thinly slice the onion and mince the garlic cloves.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the Swiss chard ribs and sauté for 3-4 minutes or until just tender (do not brown). Add the onion and garlic and a dash of red chili flakes if using. Sauté on medium heat for about 6 minutes or until the onion has softened. Fold in the chopped Swiss chard and season with salt and pepper. Cook covered, for about 10 minutes, stirring now and then until the vegetables are very tender.

Meanwhile, cook your pasta until al dente. Drain and set aside.

Remove the vegetables to a cutting board and chop into very fine pieces. Place the saucepan back on the stove on medium-high heat and add the reduced chicken broth and butter. Add the pasta, give it a stir then add the chard and sausage. Taste and adjust seasonings if needed. Serve right away with a sprinkling of feta cheese.

Beef, Dinner, Pressure Cooker, Recipes

Best Pressure Cooker Beef Stew

July 7, 2013

After contemplating buying a pressure cooker for a long time and reading a recent review in Cook’s Illustrated, John finally hit the “place your order” button on Amazon and in a week we had our new 8 1/2 quart Fissler pressure cooker. We agreed on beef stew as our first trial recipe. I found a few recipes that I thought would guide me in the right direction and just gave it a go. The beef stew turned out remarkably good. I was in love with our pressure cooker from that day on.

I did learn that the vegetables needed less cooking time because they were a bit too soft the first time around so I decreased the cooking time to 5 minutes and they were perfect.

Swanson beef stock works really well in the stew. With the addition of a few tablespoons of veal demi glace, the gravy turns out rich and flavorful just as though you had simmered your stew for hours yet it takes just 25 minutes in the pressure cooker for fork tender beef stew.

I bought a little over 3 pounds of chuck roast and trimmed it really well. I ended up with 2 1/2 pounds of good looking meat for my stew. Below is my recipe for perfect pressure cooker beef stew.

Pressure Cooker Beef Stew

Serves 6 – 8

Ingredients

2 1/2 pounds well trimmed chuck roast cut into 2 inch cubes

2 tablespoons flour

2 teaspoons kosher salt

freshly ground pepper

2 tablespoons olive oil

1 26 ounce box Swanson Beef Cooking Stock

2 tablespoons veal demi glace (optional but highly recommended, we use Williams Sonoma brand)

2 teaspoons Worcestershire sauce

1 tablespoon Dijon mustard

1 large onion, chopped

2 cloves garlic, chopped

1 14 ounce can diced tomatoes with liquid, pureed in a food processor

4 medium carrots, cut into 1 1/2 inch pieces

1 1/4 pound potatoes, peeled and cut into 1 1/2 inch pieces (I used fingerlings, I love the way they keep their shape)

3 teaspoons fresh thyme

1 cup green peas

Preparation

Trim the meat well and cut into large cubes, about 2 inches (they will shrink considerably). Place meat in a large bowl and season with 2 teaspoons of kosher salt and freshly ground black pepper making sure to coat all sides well. Sprinkle in the flour and with your hands (I use disposable gloves) mix the seasoned meat with the flour.

Combine the beef stock and demi glace with the Worcestershire and Dijon mustard. Set aside.

Quickly puree the diced tomatoes in a food processor, just a few pulses does the job. Set aside.

Heat 1 tablespoon of olive oil in your pressure cooker over medium-high heat. Add half of the beef to the pan and brown well without moving the pieces then turn over and brown the other side. (Just an advance warning. Once you add the meat to the hot oil there will be a lot of wild spattering going on so use a spatter screen if you have one). Remove browned pieces to a plate and continue cooking the other pieces adding more olive oil if needed. Once all the beef has browned, discard any excess fat in the pan.

Turn the heat down to medium and add the onions and garlic and sauté for about 2 minutes just until the onion softens. Stir in the beef stock mixture and tomatoes and scrape up any browned bits from the bottom of the pan. Return the beef to the pressure cooker and bring the mixture to a simmer.

Cover the pressure cooker, lock the lid in place and over medium-high heat bring it to full pressure. Once the pressure cooker comes up to pressure, lower the heat to a low burner setting so that it maintains pressure without exceeding it and set the timer for 20 minutes.

Remove the cooker from the heat and release the pressure using the quick release method by pressing the button on the handle or by running cold water over the lid in the sink. Taste the gravy and season to taste with salt and pepper. Add the carrots, potatoes and thyme to the pressure cooker. Cover the cooker once again, lock the lid and bring back to high pressure. Once the cooker is at full pressure, turn the heat down to low to medium low and cook for 5 minutes.

Remove the cooker from the heat and release the pressure. To thicken the gravy add a few shakes of Wondra and let the stew simmer for just a few minutes. Stir in the peas before serving. We like spooning the stew over hot rice that soaks up all the delicious gravy.

***I used an 8 1/2 quart pressure cooker.

Dinner, Eggs, Korean, Lactose Free, Recipes, Rice Dishes

Bibimbap with Korean Style Hamburger Patties

June 28, 2013

Like so many others I am in love with Bibimbap. It really is the perfect meal. When heating a stone bowl directly on the stove top the rice on the bottom of the bowl gets crunchy and is utterly delectable. Along with the colorful vegetables layered over the rice and savory Korean style patties this is beautiful dish. And any meal with a fried egg is at the top of my list.

I had never eaten Bibimbap until a few months ago when I had lunch with a friend at a local restaurant here on Maui. We decided to share the Bibimbap and a lemon grass chicken sandwich. The sandwich was tasty, but the Bibimbap was a revelation! Once that stunning Bibimbap arrived at our table I think we both secretly wished we didn’t have to share it. I did not realize the rice on the bottom of the stone pot would be crispy. It really made the dish stand out. It was a real dilemma when we had to split the fried egg! We vowed that if we ever shared a serving of Bibimbap again, we would order it with two fried eggs. So as you can see above, I had to have my own Dolsot stone bowls so that I could make Bibimbap at home.

Colorful vegetables are quickly cooked and seasoned.

These marinated bean sprouts are delicious.

Heat your stone bowl on the stove top, add a bit of oil, swirl and add some rice. You’ll hear the rice sizzle as it hits the bowl. Pat the rice gently against the heated bowl. Let it go for a while then add more rice and your prepared vegetables and meat or tofu to warm up.

Lastly, fry an egg sunny side up and place on top of your heated Bibimbap. Serve with kimchi on the side. Most recipes call for gochuchang sauce but I love Sriracha so I used it instead.

The crunchy rice is addicting!

Bibimbap with Korean Style Hamburger Patties

Serves two as a side dish or one hungry appetite

Ingredients

1 cup uncooked short grain white rice

Bean Sprouts

1 bag (10 ounces) bean sprouts – rinsed

1/2 teaspoon minced garlic

dash of salt

2 teaspoons soy sauce

1 teaspoon sesame oil

1/2 teaspoon Korean chili flakes (optional)

2 teaspoons roasted sesame seeds

Mushrooms

4 large shiitake mushrooms

1/2 teaspoon minced garlic

1/2 teaspoon sesame oil

1 teaspoon roasted sesame seeds

salt to taste

Zucchini

1/2 medium green zucchini

1/2 medium yellow zucchini

1/2 teaspoon roasted sesame seeds

salt to taste

Spinach

3 ounces fresh spinach

1 teaspoon soy sauce

1 teaspoon sesame oil

1 teaspoon roasted sesame seeds

Carrot

1/2 small carrot

1/2 teaspoon minced garlic

1/2 teaspoons sesame oil

Toppings

1 – 2 large eggs

Korean style hamburger patties (optional)

Preparation

Cook the rice and set aside until ready to use.

In a medium saucepan (3 qt. works well) bring 6 – 7 cups of water to a boil. Add rinsed bean sprouts and blanch for 3 minutes. Drain and run under cold water to stop the cooking. Place sprouts on paper towels or a kitchen towel and press out some of the water. In a medium bowl add bean sprouts, minced garlic, salt, soy sauce, sesame oil, Korean chili flakes if using and roasted sesame seeds. Stir to combine. The sprouts can be made earlier in the day and stored in the refrigerator.

Remove the stems and wipe the mushrooms clean. Slice into thin strips and sauté in a bit of canola oil until the mushrooms become soft. Add the garlic, sauté for another minute and remove from the stove top. Stir in sesame oil and sesame seeds and season with salt.

Julienne the zucchini into long, thin strips using only the outer, colorful portion. Heat a bit of canola oil in a small skillet and cook for just a minute to slightly soften the strips. Stir in sesame seeds and season with salt.

In a small skillet blanch the spinach for 1 minute until wilted. Squeeze out the excess water and stir in the soy sauce, sesame oil and sesame seeds.

Julienne the carrot into long, thin strips. Briefly sauté with garlic and sesame oil. Season with salt.

The first time I used the bowl I soaked it in room temperature water for 5 minutes then placed it on the stove on medium heat to warm up. I slowly adjusted the heat higher (between medium and medium high) and once hot added about 1 teaspoon of canola oil and coated the bottom and lower sides of the bowl. (Please follow the heating instructions that come with your specific stone bowl).

Add enough rice to the heated bowl to cover the bottom of the bowl. Press gently with a spatula. You should hear the rice sizzle on the hot bowl. Cook the rice for about 5 minutes and check to see if the rice is crunchy by lifting up a portion with a spoon. The rice should have a light golden toasted color to it. Once this happens, add more rice and top with vegetables and Korean style patties if using. Placing the vegetables in alternating colors makes for a gorgeous rice dish.

Fry your egg sunny side up. Place on top of the heated Bibimbap and serve with kimchi and Sriracha.

***There are so many variations of this dish. You don’t need to stick with specific vegetables or meat and can easily adjust the recipe to your liking. Make it vegetarian by using tofu instead of meat.

Dinner, Pasta, Recipes, Side Dishes, Vegetarian

Mac & Cheese with Broccoli & Mushrooms

June 10, 2013

If you mention mac & cheese, you’ll capture everyone’s attention. It’s that popular. With its creamy, rich sauce and tender pasta occasionally dotted with bits of bacon or pancetta, it’s one of the most beloved dishes ever. Here is a mac & cheese recipe that won’t make you feel guilty.

Broccoli, mushrooms and onions add a wonderful flavor to the mac & cheese.

Using low-fat milk instead of full fat milk or cream decreases the calories considerably yet the mac & cheese still seems rich and flavorful thanks to using extra sharp cheddar and authentic Parmigiano Reggiano cheese.

Mac & Cheese with Broccoli and Mushrooms

Adapted from Real Food Has Curves

Serves 6 as a side dish

Ingredients

4 ounces grated extra sharp cheddar

2 ounces finely grated Parmigiano-Reggiano

1 tablespoon butter

1 small onion, chopped

6 ounces cremini or white button mushrooms, sliced

4 cups broccoli florets

3 tablespoons unbleached all-purpose flour

3 cups low-fat milk

1 tablespoon Dijon mustard

2 teaspoons minced tarragon leaves or 1 teaspoon dried tarragon

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

8 ounces dried pasta shells (or whole wheat)

Preparation

Mix the cheddar and Parmigiano-Reggiano in a medium bowl. Set aside.

Cook the pasta according to the package instructions. You can add the broccoli florets to the pasta during the last-minute of cooking, then drain with the pasta in a colander.

If you prefer to cook the broccoli separately, bring a large pot of water to a boil, add broccoli florets and cook for 1 minute. Drain and set aside.

Melt the butter in a large, high-sided skillet. Add the onion and cook, stirring often, until softened, about 3 minutes.

Add the mushrooms and cook until they release their liquid. Simmer until the liquid is reduced, about 5 minutes.

Sprinkle the flour over the vegetables in the skillet. Stir well to coat.

Whisk in the milk in a steady, thin stream until creamy. Then whisk in the mustard, tarragon, salt and pepper. Continue whisking until the mixture starts to bubble and the liquid thickens, about 3 minutes.

Remove the skillet from the heat. Stir in three-quarters of the mixed cheeses until smooth. Then stir in the cooked pasta and broccoli. Transfer to a buttered baking dish.

Preheat the broiler after setting the rack 4 to 6 inches from the heat source. Meanwhile, sprinkle the remaining cheese over the mac & cheese. Broil until lightly browned and bubbling, about 5 minutes. Cool for 5 to 10 minutes before dishing up.

***The original recipe uses an oven-safe skillet for the entire recipe. I transferred the mac & cheese to a buttered baking dish then set it under the broiler.

Dinner, Recipes, Salad, Side Dishes, Veggies

Iceberg Lettuce Wedges with Thousand Island Dressing

June 5, 2013

This recipe comes from my favorite magazine, Saveur. I saved it in my recipe folder where it remained for quite some time. One day I was sifting through my magazine rack and I came across this folder, stuffed with recipes I had every intention of trying but somehow had been forgotten about, until today.

The ingredients were intriguing. Thousand Island dressing with finely chopped beets? According to Saveur this particular recipe is based on one used at the now defunct Filene’s Restaurant in Boston. Does anyone remember Filene’s Basement? My sister used to live in Boston and the one time I visited her more than 40 years ago, she took me to Filene’s Basement. What a revelation! Filene’s sold designer clothing at discounted prices. There was no time to think about whether or not you wanted an item. If you didn’t grab it you were out of luck. There was no time to wait in line for a dressing room, you just tried on the item on the spot! I found the most gorgeous pink sandals and brought them home with me.

Oddly enough, I had all the ingredients except for the chili sauce which was easily found at my local grocery store. I rarely buy pimiento but had a small jar that I was planning to use for pimento cheese spread (more on this later). I added Sriracha sauce which gave the dressing a subtle zing to it. I found this on-line:

In the early 1920s Filene’s department store in Boston issued a 38-page booklet called “A Few Favorite Dishes from The Filene Restaurant.” This salad dressing was included, as were chop suey, chicken a la king, and maple layer pie. Be prepared to mince.

Iceberg Lettuce with Thousand Island Dressing

Adapted from Saveur Magazine

Makes about 1 1/2 cups

Ingredients

1 cup mayonnaise (I used 1/2 cup regular and 1/2 cup light)

2 tablespoons chili sauce

1 tablespoon each, finely chopped:

white onion

dill pickle

cooked beets

pimiento

chives

flat leaf parsley

1/2 finely chopped hard-cooked egg

1/2 teaspoon Worcestershire sauce

1 teaspoon Sriracha sauce (optional)

salt and freshly ground black pepper

wedges of iceberg lettuce

Preparation

Fold mayonnaise, chili sauce, onion, dill pickle, beets, pimiento, chives, parsley, egg, Worcestershire sauce and Sriracha sauce if using in a bowl with a rubber spatula. Season to taste with salt and pepper. Serve over wedges of chilled iceberg lettuce.

***If you plan to have leftover dressing be aware the beets will change the color if not used right away. You can leave them out or love the pink tint they give the dressing.

Dinner, Japanese, Recipes, Tofu, Vegan, Vegetarian

Grilled Teriyaki Tofu

May 22, 2013

Teriyaki Tofu Grilling is a terrific way to prepare most any food, even tofu. There’s something about the subtle smoky flavor that can transform whatever you are grilling into a spectacular meal. And, in particular when teriyaki sauce is involved.

A while back I posted a recipe for granny’s teriyaki sauce. Until this day, I still chuckle when I read the recipe my mom passed on to me. Just under the title of the recipe, my mom wrote “the best!” And of course she was right.

I recommend WildWood extra firm tofu for this recipe. It holds its shape nicely when grilled.

One of my favorite kitchen items is the TofuXpress. It presses out the water and there’s no need to waste paper towels.

Tofu soaks up marinades quickly which means you won’t need to prepare this days in advance. A quick soak and you’re ready to grill the tofu.

John has this thing about grill marks. They are always perfect.

I love all types of rice but one of my favorite ways to prepare rice is called onigiri. These delicious rice balls go well with grilled tofu and they are perfect to pack for a picnic lunch.

Teriyaki Grilled Tofu

Serves 2

Ingredients

1 block extra firm tofu (water pressed out)

Granny’s teriyaki sauce recipe here.

Preparation

Press out the water from the block of tofu then cut into 6 cutlets.

Pour enough teriyaki sauce to cover the bottom of your dish and place tofu cutlets on top of the sauce. It’s best to use a dish that snugly fits the tofu pieces so the sauce is confined to just that area. Pour more sauce over the tofu pieces, cover with plastic and refrigerate for about 1/2 hour then turn the tofu over.

Simmer the remaining sauce on low heat for about 15 minutes or until it thickens slightly and becomes syrupy. Watch closely so it does not burn. Set aside until ready to use.

Grill the marinated tofu on both sides. Transfer to a plate and drizzle with syrupy teriyaki sauce and roasted sesame seeds.

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Dinner

Tagliatelle with Sausage & Swiss Chard

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Best Pressure Cooker Beef Stew

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Bibimbap with Korean Style Hamburger Patties

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Mac & Cheese with Broccoli & Mushrooms

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Iceberg Lettuce Wedges with Thousand Island Dressing

In the early 1920s Filene’s department store in Boston issued a 38-page booklet called “A Few Favorite Dishes from The Filene Restaurant.” This salad dressing was included, as were chop suey, chicken a la king, and maple layer pie. Be prepared to mince.

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Grilled Teriyaki Tofu

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