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Appetizers, Dinner, Lactose Free, Recipes, Side Dishes, Vegetarian, Veggies

Mustard & Mayonnaise Glazed Asparagus

June 14, 2020

Mustard & Mayonnaise Glazed Asparagus

Asparagus is one of the most versatile vegetables around.  Endless preparations come to mind: steamed and served with a drizzle of olive oil, salt and pepper, stir-fried and seasoned with sesame oil and soy sauce, and crispy panko coated tempura.  Now that summer is here, grilling is the obvious choice for many reasons.  The weather is gorgeous, your kitchen stays cool without the stove or oven in use, and you can make this for two people, or for a group.  The marinade for this recipe is truly delicious, and this has become my favorite way to serve asparagus.

Fresh Asparagus Spears

Thick asparagus spears fare better than the pencil thin type when grilling. They hold their shape and texture without becoming droopy and soggy. To peel or not to peel the stems.  It’s up to you.  With thick asparagus I always peel a thin layer off the lower part of the stems.  The spears look beautiful and they are guaranteed to be tender and are never stringy.

Fresh Peeled Asparagus Spears

This recipe comes from Nate Appelman of San Francisco’s popular A16 and SPQR restaurants.  The marinade is a combination of mayonnaise, grainy mustard, olive oil, lemon juice and zest, garlic and salt and pepper.  It coats the asparagus beautifully and any extra marinade can be slathered on the grilled asparagus before serving if you wish.

Asparagus with Marinade

Mustard & Mayonnaise Glazed Asparagus

Mustard & Mayonnaise Glazed Asparagus
 
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Adapted from Nate Appleman's recipe
Author:
Serves: 2
Ingredients
  • 1½ tablespoons mayonnaise
  • 1½ tablespoons grainy mustard
  • 1½ tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 medium garlic clove, crushed
  • ¼ teaspoon kosher salt (or more to taste)
  • ¼ teaspoon freshly ground black pepper
  • ½ pound thick asparagus, trimmed
Preparation
  1. Whisk the mayonnaise with the mustard, oil, lemon juice, lemon zest. garlic, salt and pepper. Pour the marinade over the asparagus (use a large plate) and turn to coat. Let stand for 30 minutes. Meanwhile, heat your grill to medium-high (we use a gas grill which takes 15 minutes to heat up). Grill the asparagus, turning occasionally, until the spears are tender and lightly blistered in spots, about 6 minutes.Serve the asparagus hot or at room temperature.

 

 

 

Bread, Breakfast, Recipes, Side Dishes, Vegetarian

Spinach Cheddar & Sun-Dried Tomato Scones

May 7, 2020

Spinach, Cheddar & Sun-Dried Tomato Scone

I’ve made a variety of different scones, but I’m always up for another one and this time it’s a savory version.  Using fresh spinach is ideal.  It doesn’t get soggy and the deep green color makes these scones pop.  I love the complex, bold flavor that sharp cheddar adds to each bite.  Scones can be made on the fly which is a very good thing.  From the time you gather your ingredients, make the dough and bake the scones, you will have spent less than 1 hour of your time.  And, you will be rewarded with 8 large yummy scones.

Spinach, Cheddar, Sun-Dried Tomato & Chives

I had a large jar of sun-dried tomatoes in the refrigerator so I added a few to the dough along with the spinach, cheddar and a few chopped chives.  I also baked some scones without the sun-dried tomatoes and chives and both versions are delicious.

Spinach, Cheddar, Sun-Dried Tomato & Chives

Spinach, Cheddar & Sun-Dried Tomato Scone Dough

For uniformity you can pat the dough into an 8-inch cake pan then invert it onto a parchment-lined cutting board before slicing it into wedges.  You can skip this step and form your own rustic round then slice the dough into wedges.

Spinach, Cheddar & Sun-Dried Tomato Scone Dough

Spinach & Cheddar Scones

I love how the cheddar melts and makes lacy, crispy edges around the scones. These are best served warm when the cheese is still soft.  I regularly freeze mine and warm them up in the microwave for a snack.

Spinach & Cheddar Scones

This recipe is quite flexible.  You don’t necessarily need sun-dried tomatoes or chives.  The scones will still be so flavorful.  Just be sure to use a good sharp cheddar.

Spinach, Cheddar & Sun-Dried Tomato Scone

Spinach Cheddar & Sun-Dried Tomato Scones
 
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Author:
Serves: 8
Ingredients
  • 2½ cups all-purpose flour
  • 3½ teaspoons baking powder
  • 1 teaspoon kosher salt (1¼ teaspoons if using unsalted butter)
  • 1 tablespoon sugar
  • ½ cup cold Earth Balance Buttery Sticks (or regular unsalted butter) cut into small pieces
  • 2 cups roughly chopped fresh spinach (not packed)
  • 1 heaping cup sharp cheddar, diced small
  • ⅓ cup chopped sun-dried tomatoes in olive oil, drained (optional)
  • 1 tablespoon chopped chives (optional)
  • 1¼ cups Organic Valley lactose free half and half (or regular half and half) + more for brushing the tops of scones
Preparation
  1. Preheat oven to 450 degrees. Line a half sheet pan with parchment paper. Line the bottom of an 8-inch cake pan with parchment paper, lightly butter or oil pan.
  2. In a large bowl, whisk together the flour, baking powder, salt and sugar. Cut the Buttery Sticks into the flour mixture using a pastry blender, fork, or your fingers, until the chunks of butter are the size of small peas. Place the bowl in the freezer for 5 minutes. This helps to firm up the Buttery Sticks which helps to create tender scones.
  3. Remove the bowl from the freezer and stir in the spinach, sun-dried tomatoes and chives. Add the half and half and stir until the dough is moistened. Turn out the dough onto a lightly floured surface and gently form into a disk. Transfer the dough to an 8-inch cake pan (bottom lined with parchment paper and pan lightly oiled). Pat the dough gently to fit the pan. Invert the dough onto a lightly floured parchment lined cutting board, remove parchment round. Slice the dough into 8 wedges. Transfer the wedges to your half sheet pan. Brush the tops of the wedges with a bit of half and half. Bake for 11-12 minutes or until the scones are golden brown. Let scones cool on the pan for a few minutes before transferring to a rack to cool. Scones can be frozen.

 

Appetizers, Eggs, French, Lactose Free, Recipes, Side Dishes

Eggs Cornichon

April 30, 2020

Eggs Cornichon

Oeufs Mayonnaise is a classic French dish served as an appetizer in many Parisian bistros.  This version with fresh dill and tart, crisp cornichons, is an elevated version of the classic recipe. It is a breeze to put together and the result is the tastiest hors d’oeuvre you can imagine.

Fresh Dill, Lemon, Cornichons

The mayonnaise mixture couldn’t be easier to whip together.  Fresh dill and crisp cornichons are essential for the sauce.

Mayonnaise Dill Sauce

You will have a bit of dill mayonnaise leftover that you can serve alongside the eggs.

Eggs Cornichon

Accompanied by a slice or two of rustic bread or buttered toast, the eggs cornichon will also make a satisfying light lunch.

Eggs Cornichon

I love these tasty eggs and could easily eat them every day.

Eggs Cornichon
 
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Adapted from Fine Cooking
Author:
Serves: 12 pieces
Ingredients
  • 6 large eggs
  • ⅓ cup mayonnaise
  • 2½ teaspoons cornichon brine
  • 1 tablespoon finely chopped fresh dill, more for garnish
  • zest of half a small lemon
  • fine sea salt and freshly ground black pepper
  • 1½ tablespoons cornichons, chopped and whole cornichons (optional) for serving with eggs
Preparation
  1. Fill a medium pot with water and bring to a rolling boil. Meanwhile, fill a medium bowl with ice water. Carefully lower the eggs into the boiling water, and cook at a gentle boil, adjusting the heat as necessary. Cook for 10 minutes. Immediately transfer the eggs to the ice bath. Cool for 5 minutes. Peel the eggs and halve lengthwise.
  2. In a small bowl, combine the mayonnaise, cornichon brine, dill and lemon zest. Season to taste with salt and pepper. Mix until well blended.
  3. Place the halved eggs on a small serving plate. Sprinkle a bit of salt over the eggs. Dollop the eggs with the mayonnaise mixture, and top each with chopped cornichons, a few grinds of pepper, and more dill. Serve with whole cornichons and extra mayonnaise on the side.

 

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

Potato Chip Tortilla Espanola

January 26, 2020

Potato Chip Tortilla Espanola

Who would have thought that using potato chips in a Spanish tortilla would produce a perfect version of this traditional dish?  Thanks to Food52 for posting this terrific recipe from Ferran Adria.  Adria was the genius Chef at the acclaimed El Bulli restaurant in Spain. I find it amusing that a 3-star Michelin Chef who was at the forefront of  the molecular gastronomy movement would come up with such a simple recipe.  But then molecular gastronomy is all about experimentation.

Fresh Eggs, Piquillo Peppers, Serrano Ham, Lay's Chips

According to Senior Editor at Food52 Kristen Miglore, she prefers thin potato chips such as Lay’s rather than kettle-style chips.  Out of curiosity, I tried both Lay’s and those scrumptious thick, kettle-style Maui potato chips that I love dearly.  But Lay’s was the clear winner for me as well.  The tortilla made with the thinner chips was toothsome yet tender.  By comparison, the tortilla made with the kettle-style chips was noticeably more dense and a bit dry, likely due to the egg mixture not softening the thicker chips as well as the thinner ones.  I suppose you could leave the chips in the egg mixture longer, but this is supposed to be a quick recipe that takes less than 20 minutes from start to finish.

Fresh Thyme, Serrano Ham, Piquillo Peppers

The original recipe from Food52 recommends either serrano ham or prosciutto.  I went with the serrano ham and it was a winner. Our local Whole Foods market will slice the ham according to your request.  They also stock jarred piquillo peppers that are just gorgeous.  You may substitute pimentos if you are unable to find these.  They add beautiful specks of color and are mild in flavor.

Potato Chip Tortilla Espanola

I bought a broiler-safe ceramic pan just for this recipe. It was relatively inexpensive which made it easier to click the Buy Now button on Amazon.  Can one ever have too many pans in the kitchen?

Potato Chip Tortilla Espanola

The potato chips soak up the egg mixture and become a glorious tortilla with bits of ham, peppers and thyme. The fresh thyme compliments the other ingredients and should not be left out.  I like to serve it with sliced tomatoes, avocado and a slice or two of good bread.

Potato Chip Tortilla Espanola

Potato Chip Tortilla Espanola
 
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Adapted from Food52
Author:
Serves: 4
Ingredients
  • 4 ounces (about 2¼ cups) potato chips such as Lay's
  • 2 ounces thinly sliced serrano ham (or thinly sliced prosciutto, bacon, ham)
  • 3 tablespoons finely chopped jarred piquillo peppers (or pimentos)
  • 1 tablespoon fresh thyme leaves, coarsely chopped
  • 8 large eggs, lightly beaten
  • pinch of kosher salt
  • a good amount of freshly ground black pepper
  • 1½ tablespoons olive oil
Preparation
  1. Special equipment: Broiler safe 10-inch skillet
  2. Position the rack in the upper third of the oven (about 6 inches from the heat source).
  3. Heat the broiler to high.
  4. Combine the potato chips, serrano ham, piquillo peppers, thyme, eggs, and salt and pepper in a large bowl and let sit to allow chips to soften in the eggs, about 6 minutes, stirring occasionally.
  5. Heat the oil in a 10-inch broiler-safe skillet over medium heat. Add the egg mixture and cook without stirring, until the bottom begins to brown, about 3 minutes. Transfer pan to the broiler, and broil until the top is set but still slightly jiggly on top, about 2 minutes. Transfer tortilla to a plate and cut into wedges. Serve warm or at room temperature.

 

Appetizers, Beans, Dinner, Lactose Free, Recipes, Side Dishes, Vegan, Vegetarian

Creamy Fresh Herb Hummus

November 24, 2019

Creamy Fresh Herb Hummus

Homemade hummus is the best.  It is so easy to prepare and the end product is certainly worth the 30 minutes you spend making it. All the ingredients except for the herbs and pistachios go into the food processor.  Blitz away until the mixture is as smooth as you want it to be.  We enjoy eating hummus with homemade pita chips and falafel.  Hummus keeps well in the refrigerator and makes a great snack for home or work.

Chickpeas with Skins Removed

This time around I decided to remove the skins from the chickpeas. It took me about 9 minutes to pinch off the skins from a can of beans.  I didn’t mind the extra step since I enjoy spending time in the kitchen.  Of course this is optional, but I found the hummus to be magnificently smooth.  I came upon a curious recipe from the Minimalist Baker blog.  The undrained chickpeas and garlic cloves are heated in the microwave for a few minutes making the chickpeas very smooth and creamy when blended together with the other ingredients.  The garlic mellows a bit which makes for a well-balanced hummus.

Chickpeas & Garlic

When you microwave the chickpeas use a large bowl since the chickpea liquid tends to expand. I cover the bowl with plastic wrap leaving a small vent for air to escape.  Once the chickpeas come out of the microwave I drain them, saving just a few tablespoons of the liquid for later.  Then everything goes into the food processor until smooth and creamy.  Place the warm hummus in a container and refrigerate until cool.  Transfer the cooled hummus to a serving plate, add your favorite fresh herbs, pistachios, and a swirl of olive oil.  Dust with cayenne pepper and serve with pita chips.

It’s really a chore to stir tahini in the container or jar that it comes in.  The bottom of the container usually has solid pieces of tahini that are hard to get at.  These days I just pour the entire container into a bowl and whisk away until the tahini is mixed to perfection.  The thought of having to clean another bowl might discourage you but you will save a lot of frustration. It only takes a minute to wash the bowl!

Creamy Fresh Herb Hummus

Creamy Fresh Herb Hummus
 
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Author:
Serves: 6
Ingredients
  • 1 can (15 ounce) chickpeas, drained with liquid reserved, skins removed (optional)
  • 3 medium garlic cloves, peeled
  • ¼ cup + 1 tablespoon well stirred tahini
  • 2½ - 3 tablespoons fresh lemon juice
  • ¾ teaspoon kosher salt
  • 2-3 tablespoons cold water
  • 1-2 tablespoons reserved chickpea liquid
  • ¼ teaspoon ground cumin
  • ⅛ teaspoon cayenne (optional) + more for serving
  • 2 tablespoons extra virgin olive oil + more for serving
  • handful of fresh herbs
  • pistachios, salted and shelled
Preparation
  1. Drain and reserve the liquid from the chickpeas. Pinch off the skins from the chickpeas
  2. Transfer chickpeas, reserved liquid and 3 garlic cloves to a large bowl. Cover with plastic wrap leaving a small vent for the air to escape. Microwave for 3½ - 4 minutes.
  3. Drain chickpeas, reserving 2 tablespoons of liquid. Transfer chickpeas to a food processor along with the garlic cloves, tahini, lemon juice, salt, 2 tablespoons cold water, 1 tablespoon chickpea liquid, cumin, cayenne and olive oil. Process until mixture is smooth, scraping down the sides as needed. If the hummus is too thick, add water or chickpea liquid until it is the texture you prefer. Keep in mind the hummus will thicken a bit once refrigerated. Transfer mixture to a container and refrigerate until chilled.
  4. When ready to serve, spoon hummus onto a serving plate. Place fresh herbs in the center and top with pistachios. Drizzle olive oil over hummus and sprinkle a bit of cayenne over the top. Serve with pita chips.

 

Dinner, Japanese, Lactose Free, Recipes, Rice Dishes, Side Dishes, Vegan, Vegetarian

Brown Rice with Edamame

October 19, 2019

Brown Rice with Edamame

If I had to compile a list of my favorite foods, rice (and eggs) would be at the top.  This humble grain is simple to prepare, can be an accompaniment to a number of dishes including tempura or seared ahi, or it can be turned in to something show stopping like this dish.  Here is a healthy and flavorful rice dish that is a snap to make.  The edamame mix beautifully with the cooked brown rice and sesame seeds.

Frozen Edamame

Brown Rice

Brown rice can take a while to cook so plan ahead.  You can make this in the morning, cover and refrigerate then heat slightly before serving.  This dish is best served at room temperature.

Brown Rice with Edamame

This rice goes well with orange chicken, grilled teriyaki salmon, and all types of tofu dishes.  I can be thoroughly content eating this rice with a side of kimchi or Japanese pickles.

Brown Rice with Edamame

Brown Rice with Edamame
 
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Adapted from Martha Stewart's recipe
Author:
Serves: 2 - 4
Ingredients
  • 1 cup medium grain brown rice, cooked according to package directions
  • 1 cup frozen shelled edamame
  • ½ teaspoon sugar
  • 1 tablespoon fresh lime juice
  • 1 tablespoon unseasoned rice vinegar
  • 1 teaspoon sesame oil
  • kosher salt
  • 2 scallions thinly sliced on the diagonal
  • black roasted sesame seeds
Preparation
  1. Cook rice in a rice cooker or on the stovetop according to package directions.
  2. Cook frozen edamame in a small pot of boiling water for 4-5 minutes. Drain well.
  3. In a small bowl, dissolve sugar in lime juice and rice vinegar. Add sesame oil and stir to combine. Set aside.
  4. Transfer rice to a medium bowl. Fluff rice with a fork. Sprinkle ¼ teaspoon of kosher salt and stir into the rice . Add edamame, dressing and sesame seeds. Stir well to combine the flavors, adding more salt to taste. Sprinkle scallions over the rice before serving.

 

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