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Recipes

Appetizers, Breakfast, Eggs, French, Lactose Free, Recipes

Oeufs Jeannette

December 8, 2024

I was scrolling through some short videos and landed upon Jacques Pepin making what he called Ouefs Jeannette. As an egg lover, I was immediately drawn to the recipe.

Named after his mother, this is one of Jacques’s favorite dishes. Reminiscent of deviled or stuffed eggs, a quick sauté takes this dish to another level. The tops of the eggs take on a beautiful brown crust, making this egg dish uniquely interesting and flavorful. The sauce served along with the eggs is like icing on the cake.

Perfectly browned eggs atop a mustard sauce makes a splendid meal anytime of the day.

A few common ingredients are all you need for this recipe. You can make 4 eggs, 6 eggs, or more for a larger group. A frisée salad or juicy sliced tomatoes and good crusty bread make the perfect accompaniments for these scrumptious eggs.

The cooked egg yolks are mixed with parsley, garlic, a little milk to bind it together, salt and pepper.

A bit of the egg yolk mixture is reserved for the sauce. The remainder is spooned back into the egg whites.

The reserved egg yolk mixture is combined with Dijon mustard, a bit of water, a dash of vinegar, extra virgin olive oil, salt and pepper. The sauce makes this simple dish pure luxury.

Serve the eggs with pan-fried sourdough bread drizzled with olive oil to soak up all of the tasty mustard sauce.

Oeufs Jeannette
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Oeufs Jeannette

Recipe by Kiyo
Servings

2

servings

Adapted from Jacques Pepin’s recipe

Ingredients

  • 4 large eggs

  • 1 small garlic clove, finely minced

  • 1 1/2 tablespoons finely chopped parsley

  • 1-2 tablespoons milk

  • salt and pepper

  • canola or vegetable oil for frying

  • Dressing

  • 2 tablespoons reserved egg yolk mixture

  • 2 teaspoons Dijon mustard

  • 1 tablespoon water

  • 1-2 teaspoons red wine vinegar (substitute with white wine or champagne vinegar)

  • 2 1/2 – 3 tablespoons extra virgin olive oil

  • salt and pepper

Directions

  • Bring a small pot of water to a boil. Gently lower eggs into the water. Bring back to a gentle boil adjusting heat as needed. Gently boil for 10 minutes. Immediately remove eggs to an ice bath to cool for 7-8 minutes.
  • Peel cooled eggs and cut in half as you would for deviled eggs. Remove the yolks and place in a small bowl and mash with a fork. Mix the yolks with the garlic, parsley, milk, salt and pepper to taste. The mixture should be a bit moist, and hold together. Reserve 2 tablespoons of the egg mixture and set aside. Spoon the remaining mixture back into the hollow egg whites. The mixture should be relatively level with the egg whites.
  • Whisk the reserved 2 tablespoons egg yolk mixture with Dijon mustard, 1 tablespoon of water, and 1 teaspoon red wine vinegar (to start). Slowly add the olive oil whisking to emulsify the dressing. Taste and adjust seasoning by adding a dash more vinegar, salt and pepper. Pour the dressing onto a small serving plate. Set aside.
  • Heat 2 teaspoons of vegetable or canola oil in a medium skillet over medium heat. Place the eggs stuffed side down. Cook for 2 minutes or until the eggs are golden brown. Arrange the eggs on the dressing. Serve Oeufs Jeannette with crusty sourdough bread and a salad for brunch or lunch.
Dinner, Lactose Free, Mexican, Recipes, Rice Dishes, Side Dishes

Rice with Poblanos & Corn

November 25, 2024

This beautiful rice dish, fragrant from roasted poblanos and sweet corn kernels, is a flavorful side dish to accompany your favorite Mexican meals. The poblanos give the rice a rich smoky flavor and fresh corn kernels add a sweet and satisfying texture.

The hint of allspice in the rice adds a warm depth of flavor that makes this rice unlike other rice dishes I often make.

Long grain or jasmine rice works well for this dish. I love the scent of jasmine rice as it cooks, filling the kitchen with its light floral scent.

A toaster oven is the way to go when roasting the poblanos. If you don’t own one, you can easily roast them in your oven or on a grill. You want them to get nicely charred so that smoky flavor shines through in the rice.

I love how the poblanos rise to the top as the rice cooks. It’s one of the most beautiful rice dishes to serve as part of your Mexican inspired meal.

I serve this delicious rice with all types of Mexican food including, but not limited to, enchiladas. It also makes a tasty snack on its own.

Rice with Poblanos & Corn
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Rice with Poblanos & Corn

Recipe by Kiyo
Servings

6-8

servings

Adapted from Nopalito cookbook

Ingredients

  • 1 1/2 tablespoons vegetable or canola oil

  • 2 cups jasmine or long grain white rice

  • 1 tablespoon Earth Balance Buttery Sticks or regular butter

  • 2/3 cup finely chopped white onion

  • 1 1/4 cups fresh corn kernels (from about 2 small ears of corn) or 3/4 cup canned or frozen corn well drained

  • 1 1/4 teaspoons Diamond Crystal kosher salt or 3/4 teaspoon fine sea salt

  • 1/4 scant teaspoon ground allspice (optional but recommended)

  • 3 cups chicken broth (for vegetarian version, Better Than Bouillon No Chicken Base or other vegetarian broth of choice)

  • 3 medium poblano chiles (1/2 pound), roasted, peeled, seeded stemmed and sliced into 1 x 1/4-inch strips (see notes below)

Directions

  • Heat the oil in a large saucepan (one that has a lid, such as a Dutch oven) over medium to medium- high heat until very hot but not smoking. Add the rice and cook, stirring often, until it starts to become milky white, about 2-3 minutes, adjusting the heat as needed.
  • Clear a space in the center of the pan and add the butter, onion and corn. Stir together with the rice and cook over medium heat until the onion begins to soften, about 2-3 minutes. Add the salt and allspice, stirring well. Stir in the broth. Bring to a boil, add the poblanos, stir and bring back to a boil. Turn the heat down to low, cover the pot and set a timer for 20 minutes. Do not open the pot while the rice is cooking.
  • Turn off the heat and let rice sit covered for 15 minutes before fluffing and serving. (The lid will have quite a bit of condensation on it. When uncovering the rice, quickly flip the lid over so the water does not drip into the rice).

Notes

  • To roast the chiles, wash, pat dry and place on a foil lined baking sheet. Broil in a toaster oven (4 inches from broiler element) or regular oven (6 inches from broiler element) for 15+ minutes, turning frequently with tongs to allow charring on all sides. Place the roasted peppers in a bowl covered with plastic wrap or a zip top bag and allow the peppers to sweat for 15 minutes to soften the skin before peeling.
  • I found that using 1 1/2 cups frozen or canned corn (in place of fresh) added too much moisture to the rice so I decreased the amount to 3/4 cup. Leftover rice can be frozen for a few months.
Beef, Dinner, Lactose Free, Mexican, Recipes

Beef Birria

November 14, 2024

Tender beef braised in a rich sauce perfumed with chiles and warm spices makes some of the best tacos on the planet. Rich and flavorful, birria is now my favorite Mexican beef dish. Though you see birria used mainly for tacos, it is equally delicious shredded for burritos and quesadillas. You can even serve it as a main dish with Mexican rice and beans. And no doubt, it would also make a superb filling for tamales.

This dish was traditionally made with goat meat, but beef, lamb and chicken can also be used. My preference is to make birria with beef although I’m curious about trying it with chicken too.

My favorite way to serve birria is to tuck some of the shredded meat into corn tortillas with a bit of cheese and pan fry until crispy. It is the same technique I use for tacos dorados.

Dried chiles make the sauce velvety rich and flavorful. Most birrias are not spicy though you can add a few hot chiles for a bolder flavor. To please all palates, keep the birria on the mild side and have your favorite hot sauce available for those who want to spice it up.

Dried chiles are vibrantly colored and can be smooth (Guajillo) or wrinkly (Ancho). They add a depth of flavor that is slightly sweet, smokey and totally satisfying.

Toasting spices intensifies their flavor which in turn enhances the taste of the birria sauce.

Cooked low and slow, the birria emerges from the oven looking crazy good.

Serve the birria with a side of sliced avocado and Mexican rice like this one, or this one. Add some grated cheese, jalapeños, sour cream, and lots of diced onion and cilantro for the perfect taco.

Beef Birria
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Beef Birria

Recipe by Kiyo
Servings

8 – 10

servings

Special equipment: Large Dutch oven with cover, large high powered blender such as Vitamix

Ingredients

  • Beef

  • 4 pounds chuck steak, cut into 3-inch cubes

  • Kosher salt (about 1 tablespoon Diamond Crystal or 1 1/2 heaping teaspoons Morton’s)

  • Freshly ground black pepper

  • Canola oil for frying

  • Sauce

  • 1 teaspoon black peppercorns

  • 1 teaspoon cumin seeds

  • 1 teaspoon coriander seeds

  • 1 small cinnamon stick

  • 2 medium ancho chiles, stems and seeds removed

  • 4 guajillo chiles, stems and seeds removed

  • 2-3 chile de arbor (optional for spicy version)

  • 1 medium onion, diced (about 1 1/2 cups)

  • 6 cloves of garlic, smashed

  • 7 ounces fire roasted tomatoes (half of a 14 ounce can)

  • 1 tablespoon apple cider vinegar

  • 2 tablespoons fresh lime juice

  • 4 cups beef stock

  • 1/8 teaspoon (a pinch) ground cloves

  • 2 teaspoons Mexican oregano

  • 1 bay leaf

  • Kosher salt

  • Freshly ground black pepper

  • To serve

  • Corn tortillas, diced onions, cheddar or other melty cheese, cilantro, nacho rings, sour cream, Mexican rice

Directions

  • Preheat oven to 325 degrees with rack on bottom third level.
  • Beef
  • Toss meat cubes with kosher salt (about 1 tablespoon Diamond Crystal kosher salt or 1 1/2 heaping teaspoons Morton’s) and freshly ground black pepper. Heat 1 tablespoon canola or vegetable oil in a large Dutch oven (one that will accommodate all of the beef and sauce) over medium-high heat. Sear beef in batches, until deeply browned adding more oil as needed. Transfer beef to a bowl. Do not wash pot.
  • Sauce
  • In a small skillet toast peppercorns, cumin seeds, coriander seeds and cinnamon stick on medium-low heat tossing frequently for 1-2 minutes. Remove cinnamon stick and set aside. Transfer peppercorns and seeds to a small bowl to cool.
  • Bring a medium pot of water to a boil. Remove from heat and add chiles (seeded and stemmed) submerging them in the hot water. Let soak for 15 minutes to soften. Drain and transfer to a large high powered blender (Vitamix or similar).
  • Using the same Dutch oven, heat a few teaspoons of oil over medium heat and sauté onions until softened, about 4 minutes. Add crushed garlic and sauté another minute. Add toasted spices (except cinnamon stick). Add 2 cups of beef stock, vinegar and lime juice. Deglaze the pan. Transfer mixture to a high powered blender along with rehydrated chiles. Add additional 2 cups beef stock, tomatoes, ground cloves and oregano. Blend until completely smooth.
  • Add beef back to the Dutch oven and pour sauce over the meat. Give it a stir so the meat is nicely coated and covered with the sauce. Add bay leaf and toasted cinnamon stick. Bring to a simmer then transfer to oven and cook covered until meat is very tender and can easily be shredded with a fork, about 3 hours.
  • Remove bay leaf and cinnamon stick. Taste and season with more salt if needed. Transfer beef to a large bowl and shred with two forks. See note below on how to prepare corn tortillas for pan frying. You may also choose to serve the birria on warmed corn tortillas or wrapped in a soft flour tortilla.

Notes

  • If making pan fried tacos, prepare corn tortillas by lightly spraying or brushing oil on each side. Place tortillas on foil, slightly overlapping. Bake for about 4 minutes at 400 degrees until tortillas are pliable. This will allow you to fill and fold the tortillas without them cracking. Place some shredded meat on half of the tortilla and sprinkle a little cheese over the meat. Fold tortilla and pan fry in a bit of canola oil following my tacos dorados recipe.

Chocolate, Cookies, Dessert, Recipes

Crispy Peanut Butter Chocolate Chip Cookies

November 3, 2024

These peanut butter chocolate chip cookies bake up golden brown and delightfully crispy. The perfect balance of peanut butter and melty chocolate makes these cookies irresistible.

A few simple ingredients will have you have you on your way to some of the best homemade cookies.

You can add extra chocolate chips and crunchy honey roasted peanuts to make these extra decadent and snazzy looking. Add them as soon as the cookies emerge from the oven. Or simply leave them unadorned, plain and simple for that classic peanut butter cookie look.

These are delicious once they cool off a bit and the chocolate has time to set. They keep well in the freezer where they are close at hand for those sudden cookie cravings.

Crispy Peanut Butter Chocolate Chip Cookies
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Crispy Peanut Butter Chocolate Chip Cookies

Recipe by Kiyo
Servings

24

servings

Recipe adapted from Sally’s Baking Edition blog

Ingredients

  • 1 1/4 cups (156g) all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon fine sea salt

  • 1/2 cup (113g) Earth Balance Buttery Sticks or unsalted butter, at room temperature

  • 1/2 cup (100g) granulated sugar

  • 1/4 cup + 2 tablespoons (75g) packed light brown sugar

  • 1 large egg, room temperature

  • 1 cup (250g) creamy peanut butter such as Skippy or Jif

  • 1 teaspoon vanilla extract

  • 1 cup (180g) semi-sweet chocolate chips

  • 1/2 cup (50g) granulated sugar for rolling (optional)

  • Semi-sweet chocolate chips, white chocolate chips, honey roasted peanuts split in half (optional for decorating)

Directions

  • Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
  • Using a hand mixer cream the butter and both sugars together on medium speed until smooth, about 2 minutes. Add the egg and beat on medium high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add peanut butter and vanilla, then beat on medium high until combined.
  • Add the dry ingredients to the wet ingredients and mix on low until combined. Stir in chocolate chips. The dough will be thick and soft. Cover and chill the dough in the refrigerator for 2 hours or up to 2 days. If chilling longer than a few hours, allow the dough to sit out at room temperature for 30 minutes before rolling and baking as the dough will be quite firm and the cookies may not spread.
  • Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
  • Scoop dough and roll into 24 balls (about 38g each for 3-inch cookies). Roll balls in 1/4 cup granulated sugar (optional). Place 12 balls on each cookie sheet. Flatten each dough ball with the bottom of a bowl or use a fork to make a crosshatch pattern.
  • Bake one sheet at a time for 16-17 minutes or until nicely browned. It may take up to 18 minutes depending on your oven. These cookies turn out crispy. If you prefer a softer center, bake until the edges are lightly browned, about 14 minutes.
  • As soon as the cookies are done baking, press in a few extra chocolate chips and/or peanuts while the cookies are still warm and a bit soft (optional). Let cool on the cookie sheet for 10 minutes then transfer to a wire rack and cool completely.

Notes

  • This recipe makes 2 dozen 3-inch cookies. Double the recipe for larger cookies, up to 60 grams each.
Cheese, Dinner, Italian, Pasta, Recipes, Summertime Meal, Vegetarian, Veggies

Roasted Tomatoes, Fresh Herbs & Feta Pasta

October 25, 2024

This simple yet stunning pasta dish is ready to serve in under an hour. The tomatoes are roasted with olive oil and garlic until they become jammy, allowing their flavor to intensify, yielding spectacularly sweet-tart tomatoes perfect over pasta.

Finely crumbled feta is the perfect cheese for this recipe. Its salty flavor compliments the roasted tomatoes and the addition of fresh herbs adds a bright flavor to the dish.

Using a variety of cherry and grape tomatoes makes the final dish pop with color. If your market sells only red cherry tomatoes, use them! Your dish will be just as delicious.

Use your favorite herbs to sprinkle over the pasta. I used parsley, basil and lots of refreshing mint.

Slicing the tomatoes in half and roasting cut side up allows them to take on a nice color and a bit of caramelization.

Long and delicate pasta or shorter shapes like campanelle or orecchiette pairs well with this dish. If you want to serve the tomatoes as an appetizer, scoop some on grilled sourdough bread and sprinkle with crumbled feta cheese and fresh herbs. Delicious!

Roasted Tomatoes, Fresh Herbs & Feta Pasta
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Roasted Tomatoes, Fresh Herbs & Feta Pasta

Recipe by Kiyo
Servings

2

servings

Ingredients

  • 1 pound cherry tomatoes or a variety of cherry and grape tomatoes sliced in half

  • 2 1/2 tablespoons extra virgin olive oil

  • 3/4 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

  • 2 pinches red pepper flakes (optional)

  • 1 medium garlic clove, minced

  • 1/4 cup finely crumbled feta cheese (Mt. Vikos recommended)

  • Handful of fresh herbs, chopped (use your favorites: basil, mint, parsley, chives, tarragon)

  • 4 -5 ounces dried pasta (angel hair, spaghetti, linguine, orecchiette, campanelle)

Directions

  • Preheat oven or large toaster oven to 425 degrees.
  • Place sliced tomatoes in a baking dish large enough to fit them in a single layer. Drizzle 2 1/2 tablespoons extra virgin olive oil over the tomatoes. Season with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and a few pinches of red pepper flakes if using. Toss the tomatoes in the seasoned olive oil. Using small tongs or a spoon, arrange tomatoes cut side up. Roast for 20 minutes. Remove tomatoes from the oven and add the garlic. Turn heat up to 450 degrees and roast for another 5 minutes. Remove the dish from the oven and set aside.
  • While the tomatoes are roasting, cook your pasta according to package directions. Drain and transfer pasta to a low sided serving dish. Give the tomatoes a stir, taste and adjust seasoning with additional salt and pepper. Spoon tomatoes and their juices over the pasta. Sprinkle feta cheese over the top along with the fresh herbs. Serve immediately.

Notes

  • Any leftover pasta can be eaten the following day. For a breakfast dish, discard any liquid from the pasta. Combine the pasta and tomatoes with a few whisked eggs and extra cheese if you like. Cook in a buttered skillet over medium low heat, flipping once. Serve with fresh herbs and hot sauce.

Appetizers, Dinner, Japanese, Lactose Free, Pork, Recipes

Smash Gyoza

October 17, 2024

These open-faced gyozas are ingenious as well as delicious. The dumpling wraps become crispy around the edges and the filling has a superb savory flavor. They are reminiscent of mini tostadas and can be served with a drizzle of sauce or with additional toppings such as chopped kimchi, green onions and sesame seeds.

Gyoza wraps are readily available at most markets either in the frozen or chilled foods section. If you don’t use them all, freeze the leftover wraps for your next round of smash gyoza. They will keep well for several months.

I used green cabbage in my gyoza but you can certainly used Napa cabbage. I love how green cabbage retains its crunchy texture even after being salted and drained.

Ground pork is typically used when making gyoza. If pork is not your thing, use ground chicken (dark meat or a combination of dark and light) or pressed and crumbled extra firm tofu.

Little scoops of pork are placed in a skillet then topped with a gyoza wrapper and smashed gently with the bottom of a small bowl (I use a Pyrex bowl) or firm spatula.

The gyoza are flipped once during the cooking time which crisps up the wrapper. I like to get a little color on the filling because it adds a lot of flavor making the gyoza extra tasty.

If you are making the gyoza as a main dish, serve it with crunchy sliced cucumbers, kimchi and onigiri (Japanese rice balls) dusted in furikake.

Smash Gyoza
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Smash Gyoza

Recipe by Kiyo
Servings

4-6

servings

Delicious crispy smash gyoza makes the best appetizer or dinner!

Ingredients

  • 1/2 pound green cabbage, finely chopped (about 2 cups) or 1 pound Napa cabbage (about 4 cups)

  • 2 teaspoons kosher salt, divided

  • 1/3 cup finely grated carrot, chopped into short pieces

  • 1/4 cup green onions, finely chopped (reserve 2 teaspoons for serving)

  • 1 teaspoon finely minced or grated garlic

  • 1 teaspoon finely minced or grated ginger

  • 1 pound ground pork (or substitute with ground chicken)

  • 1 tablespoon soy sauce

  • 1 teaspoon roasted sesame oil

  • 1 teaspoon sugar

  • 1/2 teaspoon pepper (white if available)

  • 22-26 gyoza wrappers

  • vegetable oil for frying

  • Serve with: roasted sesame seeds, kimchi, onigiri, sliced cucumbers (optional)

  • Dipping Sauce

  • 2 tablespoons light soy sauce (such as Kikkoman)

  • 2 tablespoons unseasoned rice vinegar

  • 1/2 teaspoon sugar

  • 1 teaspoon sriracha or chili oil (add more to increase spice level)

Directions

  • Combine dipping sauce ingredients in a small bowl. Set aside until ready to use, or refrigerate if making well in advance.
  • Toss finely chopped green cabbage with 1 1/2 teaspoons kosher salt. Let drain in a colander for 15 minutes. Squeeze out moisture then transfer to a clean kitchen towel and wring out additional liquid so the cabbage is quite dry.
  • In a large bowl, combine cabbage with carrots, green onions, garlic, ginger and pork. Add soy sauce, sesame oil, sugar, 1/2 teaspoon pepper and reserved 1/2 teaspoon kosher salt. Knead the mixture until thoroughly combined and smooth.
  • Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium heat until shimmering. Add tablespoon sized mounds of pork filling in the skillet, leaving space between each for the gyoza wrappers. Place gyoza wrapper on top of each mound of filling and gently smash (not completely flat) with the bottom of a small glass bowl (I use a Pyrex bowl) or firm spatula. Cover with a lid and cook for 2 minutes or until nicely browned and the meat is cooked through (160 degrees). Flip gyoza and cook uncovered for another minute or so, until the gyoza wrapper is a little crispy around the edges. Remove to a plate and repeat with remaining filling, adding extra oil as needed.
  • To serve, sprinkle reserved green onions and roasted sesame seeds over the gyoza and drizzle with dipping sauce.
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