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Dinner, Potato Salad, Recipes, Salad, Side Dishes, Veggies

Potato Salad with Green Beans & Bacon

January 29, 2013

Potato Salad with Green Beans & BaconIt was supposed to rain last night.  The weather forecast said there was a 90% chance of rain so I made sure my umbrella was packed along with my lunch and off to work I went.  Not a drop of rain had fallen by the time I went to bed which was a real let down. The following morning I woke up to find that it had rained after all and crazy as it may seem, it was a relief!  We desperately needed it.

Fingerling PotatoesThis weekend I found these handsome fingerling potatoes at my favorite grocery store Mana Foods.  They are very versatile and are delicious roasted with herbs, pan-fried in butter with a sprinkling of Maldon sea salt or boiled and used in your favorite potato salad recipe.   Many years ago my sister made a red potato salad with green beans and bacon. I fell in love with that potato salad.  I adjusted her recipe a bit by using less oil  and more vinegar which gives the dressing a fresh, tart flavor.  As I recall, the tarragon and basil were dried rather than fresh.  Today I thought I’d use fresh tarragon, however, venturing into the garden I found just a few gangly stems poking out of the planter.  My husband had pruned the tarragon.

Green BeansIf you are using small potatoes such as fingerlings, cut the green beans into 1 inch lengths or longer if using larger potatoes.

Crispy BaconCrispy, meaty, smoky bacon is always a welcome addition to any dish.

Potato Salad with Green Beans & Bacon Serving Bowl

Potato Salad with Green Beans & Bacon 

Serves 6 as a side dish

Ingredients

2 pounds potatoes (fingerling, Yukon Gold or red)

1/2 pound green beans (tender thin beans preferred)

6 pieces crispy fried bacon, crumbled

Dressing

1/3 cup canola oil

1/4 cup white wine vinegar

1/2 teaspoon dried mustard (Coleman’s)

1/2 teaspoon Dijon mustard

1 garlic clove, crushed

2 tablespoons minced fresh parsley

1 teaspoon dried tarragon (or 3 teaspoons fresh , if available)

1 1/2 teaspoons minced fresh basil or 1/2 teaspoon dried

3/4 teaspoon kosher salt (1/3 teaspoon regular sea salt)

freshly ground pepper

Preparation

Cut potatoes into 1/4 inch slices and place in a large pot of cold water.  Set over high heat and bring to a boil.  Turn down heat and cook for approximately 6 – 7 minutes until potatoes are just done.  If potatoes need more time, cook for 1 minute more and test again.  Once potatoes are cooked, drain well and place potatoes in a large, wide bowl.  Sprinkle with kosher salt and freshly ground pepper.

Bring a medium saucepan of water to a boil then add sliced green beans.  Cook for about 2 – 3 minutes until beans are tender but still firm.  Drain under cold water or place in an ice bath to cool quickly.  Remove beans to a kitchen towel.

To make the dressing, add all ingredients in a medium-sized jar.  Shake  until well combined.  Taste and add more salt, pepper or vinegar if needed.

Toss the potatoes, green beans and bacon with the dressing, a spoonful at a time.  You will have extra dressing that you can add to the salad before serving or use the following day if you have leftovers.

This potato salad is best served after it has time to absorb some of the dressing,  a few hours after tossing the ingredients together.

Chicken, Dinner, Japanese, Recipes

Chicken Karaage

January 21, 2013

Chicken KaraageChicken karaage or Japanese fried chicken is a quick and delicious meal to prepare for your friends and family, a real crowd pleaser.  Because the chicken is boneless and cut into small pieces, it cooks quickly and that means you spend less time standing over your stove.

Karaage MarinadeThe marinade for the chicken is flavorful and made with ingredients you’re likely to have in your pantry.  Fresh ginger is the only item you might need to pick up at the market before you make this dish.  Though I only made dinner for two, the marinade will season up to 10 chicken tenders.  Just remember to turn the pieces now and then so each one soaks up the tasty sauce before frying.

Chicken Karaage CoatingLet the marinated chicken absorb the corn starch before frying.

Chicken Karaage - Japanese Fried Chicken

Chicken Karaage

Serves 2

Ingredients

6 chicken tenders – each cut into 3 pieces

1 cup corn starch

canola oil for deep-frying

Marinade

1/4 cup soy sauce

2 tablespoons mirin (sweetened rice wine)

2 tablespoons Sherry (Amontillado if available)

1/4 teaspoon sesame oil

2 medium garlic cloves – minced

1 teaspoon finely minced or grated ginger

Preparation

Combine soy sauce, mirin, sherry, garlic and ginger in a medium bowl large enough to hold the chicken pieces.  Marinate chicken in refrigerator for about 1/2 hour, turning chicken pieces occasionally.

Place corn starch in a pie plate or medium bowl.  Once the chicken is ready to fry, remove pieces from marinade and coat well in cornstarch.  Transfer chicken to a plate and continue with the rest of the chicken.

Let the marinated chicken pieces absorb the corn starch until they turn a light brown color (see photo above).  Now they are ready to cook.

In a wok or sauce pan heat oil over medium high heat – 355 degrees.  Use just enough oil to cover the chicken for deep-frying.

Once the oil is hot, cook chicken in batches.  Try not to over crowd the pan.  This will cause the heat to drop and the chicken will become greasy if the oil is not hot enough. Turn chicken after 1 minute and continue to fry until cooked through, about 1 1/2 minutes more. The chicken should be a deep brown color on both sides.  Remove a piece of chicken from the pan to check for doneness.

Transfer cooked chicken to a paper towel lined plate and sprinkle with coarse salt.  Continue to cook the rest of the chicken.

Place fried chicken on a serving plate with lemon slices or as I prefer, with Sriracha hot sauce on the side.

Dinner, Recipes, Salad, Side Dishes, Veggies

Salad Nicoise

January 14, 2013

I’m always on the lookout for good tuna, especially tuna in olive oil.  Ten years ago I had never even heard of such a product.  These days I can’t imagine living without it.  It makes the best tuna sandwiches and puts to shame many well known brands that have added water or broth and a texture I can only describe as mushy.

My favorite way to use tuna in olive oil is in a Salad Nicoise.  The ingredients are simple but when you put it all together you’ll have created the best salad, bar none.  With so many variations of Salad Nicoise it makes it even easier since you dont have to follow a  specific recipe.  Many years ago I ordered a Salad Nicoise at La Note restaurant in Berkeley.  What a surprise to find corn and beets in my salad.  Though it is unlikely you will find these ingredients in a Salad Nicoise in France, I always include them in my salad thanks to La Note.  Besides tasting great, they add beautiful color to the salad. You can add thinly sliced radishes, cucumber, bell pepper, anchovies, tomatoes and torn butter lettuce too.

Tuna in Olive OilI always keep an assortment of tuna in my pantry.  Above left is As do Mar a yellowfin tuna (ahi) from the Azores Islands a region of Portugal.  This tuna is meaty, firm and very flavorful.  In the center is Ortiz, an albacore (white) tuna from Spain.  It’s very tender and flaky with a mild, buttery flavor.  On the right is albacore fillets from Wild Planet.  All of these are perfect for Salad Nicoise.

Salad Nicoise #2

Salad Nicoise

Serves 2

Ingredients

3 medium Yukon Gold potatoes

1 medium beet

1/4 pound green beans

2 ears fresh corn

2 large eggs

Nicoise olives

Capers

1 can tuna in olive oil

Fresh herb vinaigrette

Preparation

Peel and cut potatoes into 1/4 inch slices

Place potatoes in a pot of water, bring to a boil then turn down heat a bit so that the water is at a lively bubble but not boiling.  Cook potatoes until just done, about 7 minutes (remove a slice to a plate and check to see if it is done).

Drain potatoes and transfer to a shallow bowl.  Season with salt and pepper and toss with  fresh herb vinaigrette.  Set aside or refrigerate until ready to use.

Scrub beet and either steam or roast until completely cooked through.  I rub a bit of olive oil on my beets and wrap them in foil and roast in my toaster oven for about 1 1/4 hour.  Once cool, peel beet and cut into small cubes. Set aside

Remove the husk from the corn and rinse (do not dry, leave the water clinging to the corn).  Place corn on a plate and cover loosely with waxed paper and microwave on high for 1 minute.  Flip corn over and microwave for another 30 seconds or so.  The corn should be crisp.  Once cool, cut off kernels and set aside.

Trim and boil green beans until cooked but still firm.  Drain and place beans in an ice water bath to cool.  Drain again and set on paper towels to dry.

Hard boil the eggs and set aside until ready to use.

Place the tuna in olive oil in a bowl and break apart into bite size pieces.

When you are ready to serve your salad, place all of the ingredients on your plate (as pictured above) sprinkling the capers over the tuna and potatoes.  Drizzle fresh herb vinaigrette over the beets, green beans, corn and tuna.  Slice the eggs in half and season with salt and pepper.  A good sourdough bread is the perfect accompaniment.

Bread, Breakfast, Dinner, Lactose Free, Recipes, Side Dishes

Chive Biscuits

January 11, 2013

Chive BiscuitHere it is, January which is supposed to be our “winter.” Usually we are 10 degrees cooler this time of the year but it feels like summer.  I bought a pretty Nic & Zoe sweater on my last trip to Oahu and I still haven’t had the opportunity to wear it.  Lord love a duck!

ChivesWith this unbelievable weather you’d think that all the herbs in the garden would be flourishing.  Unfortunately the chives took a dive.  They’ve been replanted  a few times, moved from their original spot and have always done well.  The Italian parsley has grown into a huge bush and towers over the chives which aren’t getting their share of sunlight.  I was able to collect just enough to use in this recipe I adapted from Serious Eats.

Chive Biscuit DoughIt takes just 30 minutes to make these biscuits.   If you don’t have chives you can substitute tender green scallions.

Baked Chive Biscuits

Biscuits & Butter

Chive Biscuits 

Makes 12 Biscuits

Ingredients

2 cups flour

1 cup cake flour

3 teaspoons baking powder

2 teaspoons sugar

3/4 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon pepper

1 stick Earth Balance Buttery Sticks cut into small cubes

1/4 cup minced chives or more if you prefer

12 ounces Green Valley lactose free plain yogurt plus 4 tablespoons lactose free milk to measure 1 3/4 cups total

Preparation

Preheat oven to 425 degrees

In a large bowl sift flour, cake flour, baking powder, sugar, salt and baking soda.  Whisk in pepper.

Add cold cubes of Buttery Sticks to flour mixture.  Use a pastry blender to combine butter with dry ingredients until the texture resembles coarse meal.  Alternately place dry ingredients in a food processor, add Buttery Sticks and pulse until a coarse meal texture forms.

Add chives and yogurt mixture to dry ingredients and stir until combined.  Turn dough onto a floured surface and knead up to 6 times.  Pat dough into a 1 inch round.  Use floured biscuit cutter to stamp out 12 biscuits and place on a large cookie sheet or jelly roll pan.

Bake for 12 -15 minutes, turning the pan once half way through the baking time.  Transfer the pan to a cooling rack.  Serve right away while still warm.  These biscuits are really good split and toasted until crispy and brown served alongside poached or fried eggs and crispy bacon.

***Feel free to use regular butter, yogurt and milk in place of lactose free products

Dinner, Mexican, Pork, Recipes

Carne Adovada Tamales

December 17, 2012

 

It’s December and the weather has definitely changed.  It is now pleasantly cool in the mornings and evenings.  This slight change means a lot to those of us who live in Hawaii.  After 6 months of near 90 degree weather we’re ready for a little break in the heat.  With the onset of cooler weather tamales are the perfect dish to share with your friends.  Recently I made slow cooked Carne Adovada.  My plan was to have carne adovada burritos for dinner and freeze the rest for tamale filling.

Making masa dough is very easy.  The recipe contains just a few ingredients and the preparation is not time consuming.

What’s a tamal without sauce and rice?

Carne Adovada Tamales (makes about 20)

Masa Dough recipe adapted from Epicurious

Carne Adovada recipe available here

Ingredients (Dough)

1 cup solid vegetable shortening

1 1/2 teaspoons salt

1 1/2 teaspoons baking powder

3 1/2 cups masa harina (about 17 ounces)

2 1/4 cups warm water

1 1/2 cups (about) chicken broth

Preparation

Fill the bottom of a deep pot with 2 inches of water.  The pot needs to be tall enough for the tamales to stand upright while they steam.  A pot with a steamer insert is ideal however a large vegetable steamer basket works just as well.  If the vegetable steamer basket seems too low, prop it up with a few wads of crumpled foil under the legs so there is space between the water and steamer basket.

Corn Husks

Select the bigger corn husks and rinse them under cold water.  Bring a large pot of water to a boil.  Turn off the heat and submerge the corn husks in the water to soften (for 1 hour).  Place softened corn husks on a kitchen towel and pat dry.  Tear off narrow strips to use as ties for your tamales.

Masa Harina & Filling

Shred your carne adovada, beef or chicken filling and set aside.

Combine masa harina with warm water.

In a large, separate bowl, beat vegetable shortening, salt and baking powder with an electric mixer until fluffy.

Beat in masa harina mixture in 4 additions.  Reduce speed to low and gradually beat in 1 1/4 cups broth forming a soft, tender dough.  If the dough seems firm, add more broth 2 tablespoons at a time until you achieve the right texture.

Spread about 1/4 cup dough in a 4 inch square in the center of each corn husk.  Spoon a heaping tablespoon of filling in a strip down the center of each square.  Fold long sides of husks and dough over filling (gather both ends of husk and bring together so that filling is covered by masa).  Fold up narrow end (bottom) of husk and secure with a strip of corn husk.  With another strip of corn husk gently tie around the tamale, about an inch below the masa filling (leave the top of the tamale open).  Try not to tie too tight, the tamale will expand as it cooks.

Place tamales upright in your prepared steamer.  Bring water to a boil, turn down heat and cover the pot.  Steam the tamales for approximately 1 1/2 – 2 hours, or until the dough is firm to the touch and separates easily from the husk.  You may place a thin kitchen towel between the pot and lid to absorb some of the water from the steam.  Check the water level occasionally adding more as necessary (setting a timer is a good reminder to check the water now and then).

Serve tamales with adovada sauce, rice and black beans.  They freeze well.

Dinner, Japanese, Recipes, Vegan, Vegetarian, Veggies

Cucumber & Carrot Namasu

December 5, 2012

Pickles are addictive.  Crunchy, tangy goodness in every bite.  Namasu is a simple Japanese pickle that’s ready in an hour.  Not only is it quick to make, there are just 6 ingredients.  It can double as a refreshing tangy-sweet salad.

The first 3 ingredients – Cucumber, Ginger & Carrot.

It’s easy to make attractive carrot florets with a knife and steady hand.

Grated ginger adds a refreshing flavor to the vegetables.

Beautiful pickles, Japanese style.

Cucumber & Carrot Namasu (Japanese pickles)

Ingredients

1 large English or 2 Japanese cucumbers

1 medium carrot

1/2 cup unseasoned rice vinegar

1/4 cup sugar

2 teaspoons grated ginger

1/4 teaspoon salt

Preparation

Cut the cucumber in half diagonally and peel thin strips of skin off of each half.  Cut each piece of cucumber in half, lengthwise.  Remove seeds.  Slice the cucumber into 1/4 inch pieces and set aside.

Peel the carrot and cut into thirds.  With a small, thin knife cut narrow lengthwise grooves in the carrot to make a floret shape (about 5 cuts if the carrot is thick, 4 if the carrot is very thin).  Using a mandoline or sharp thin knife slice the carrot into florets.

Peel ginger and finely grate, set aside 2 teaspoons.

Mix 1/2 cup unseasoned rice vinegar with 1/4 cup sugar and 1/4 teaspoon salt until sugar and salt has dissolved.  Add 2 teaspoons grated ginger.

Combine cucumbers, carrots and vinegar mixture in medium size bowl.  Cover and refrigerate for at least 1 hour.  Cucumbers and carrots will become delightfully crispy when chilled.   The pickles will keep well in the refrigerator for a couple of days.  These pickles go well with tofu or grilled teriyaki chicken.

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