Dinner, Italian, Pasta, Recipes, Summertime Meal, Vegetarian, Veggies

Pasta Primavera with Asparagus & Peas

August 1, 2023

With its beautiful bright green colors and aromatic tarragon, this pasta primavera earned 5* ratings on NYT Cooking site. After making this dish I can see why everyone loves it. It’s loaded with fresh asparagus, snap peas and green peas. Fresh tarragon is what makes this dish special.

The pasta I used (Mafaldine) is wide and flat with ruffled edges. It has a striking appearance when cooked and works well with many pasta dishes. The original recipes calls for fettuccine or tagliatelle which are much easier to find. If you want to try malfadine, you can find it at Amazon. Fresh tarragon can be found at Whole Foods.

Pasta Primavera (Spring in Italian) is a dish that combines lightly cooked vegetables with fresh herbs. Now that spring has passed and summer is here, it’s still a perfect time to find fresh asparagus at the markets. Sugar snap peas seem to be available year round as well as peas (frozen). I bought a well known brand of frozen peas that were chalky and had no flavor. I searched online for reviews of peas and found multiple top ratings for Woodstock Organic Peas. They are sweet and have a nice texture. So these are the only peas I buy now. You can find Woodstock Organic Peas at Hawaiian Moons on Maui.

Serve your pasta primavera with focaccia or good sourdough bread and you have the perfect summer meal.

Pasta Primavera with Asparagus & Peas
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Pasta Primavera with Asparagus & Peas

Recipe by Kiyo
Servings

4

servings

Adapted from NYT Cooking

Ingredients

  • 1/4 pound sugar snap peas, stems trimmed

  • 1/2 pound asparagus, woody ends trimmed

  • 2 tablespoons Earth Balance Buttery Sticks or unsalted butter

  • 3/4 cup frozen peas, defrosted

  • 1/4 cup thinly sliced shallot

  • 2 garlic cloves, finely chopped

  • kosher salt

  • freshly ground black pepper

  • 10 ounces mafaldine, fettuccine, or tagliatelle

  • 2/3 cup finely grated Parmigiano Reggiano + more for serving

  • 1/2 cup warm half and half (I used Organic Valley Lactose Free)

  • 3 tablespoons finely chopped flat leaf parsley

  • 1 tablespoon finely chopped tarragon

Directions

  • Bring a large pot of salted water to a boil.
  • While the water is coming to a boil, slice snap peas and asparagus spears into 1/3-inch wide pieces; leave asparagus tips whole.
  • Melt Buttery Sticks or unsalted butter over medium-high heat. Add snap peas, asparagus, and shallots. Cook until vegetables are barely tender (not soft or mushy), about 3 minutes. Stir in peas and garlic and cook 1 minute more. Season with salt and pepper. Transfer to a large bowl and set aside.
  • Cook pasta until al dente. Drain pasta and transfer to the bowl with vegetables. Immediately toss pasta with vegetables, Parmigiano Reggiano, half and half, and herbs. Season generously with salt and pepper to taste. Grate extra cheese over the top before serving.
Dinner, Lactose Free, Recipes, Sandwiches, Tofu, Vegetarian

Balsamic-Soy Marinated Tofu

July 20, 2023

Tofu can be controversial in some American kitchens. Not in mine! I saw a photo of this glorious tofu in Bon Appétit magazine and couldn’t pass it up. Writer and editor Ali Francis had this tofu in a sandwich she bought at a bakery and was immediately smitten with it. She contacted the bakery and asked for the recipe. Though she didn’t receive an actual recipe with exact measurements, they supplied her with an ingredients list which was enough to devise a very close rendition of the tofu dish she had fallen in love with.

The plan is a simple one. Grab a few ingredients, place in a Ziploc freezer bag, marinate, bake, eat.

My reliable Tofuxpress has never let me down after using it for more than 13+ years. There are many other versions that do the same job of pressing out the water. If you love tofu as I do, it’s an essential gadget to have on hand.

I used cubed tofu but you could also slice the tofu into slabs for sandwiches. Fresh cilantro can be switched out with parsley or dried herbs.

The tofu has been marinating for 16 hours and is ready to be baked.

The leftover tofu marinade is reduced and brushed over the tofu as it bakes.

Now that is some good-looking tofu. If you chose to bake tofu slabs instead of cubes, you can use them in a sandwich. Slather sriracha mayonnaise on a soft baguette, top with balsamic tofu, crispy lettuce, sliced cucumbers and cilantro sprigs.

Balsamic-Soy Marinated Tofu
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Balsamic-Soy Marinated Tofu

Recipe by Kiyo
Servings

2-3

servings

Recipe adapted from Bon Appétit magazine

Ingredients

  • 3/4 cup balsamic dressing or equal parts balsamic vinegar and olive oil

  • 3 tablespoons soy sauce

  • 2 large garlic cloves, minced

  • 1 tablespoon chopped herbs such as cilantro, flat leaf parsley, or a teaspoon of dried Italian herbs

  • 2 teaspoons maple syrup (optional but recommended)

  • 14 ounce extra firm tofu, water pressed out, cubed or cut into slabs for sandwiches

Directions

  • Whisk balsamic dressing, soy sauce, minced garlic, chopped herbs, and maple syrup in a 2 cup measuring cup. Pour marinade into a Ziploc freezer bag. Place tofu cubes or slabs in marinade and turn to coat. Place bag in the refrigerator for 12-24 hours, turning once or twice. I marinated the tofu from 7pm – 11am the following day (16 hours) so that it would be ready for lunch at noon.
  • Preheat toaster oven or standard oven to 375 degrees. Line a small baking sheet with foil and place a piece of parchment paper over the foil (for easy clean up). Transfer tofu cubes or slabs to baking sheet. Pour any leftover dressing from the marinated tofu into a small sauce pan (skim off some of the oil and discard). Gently simmer leftover marinade on very low heat until it reduces and thickens slightly, about 5-7 minutes. (It should not be bubbling vigorously or it will burn).
  • Bake tofu cubes or slabs for 45-50 minutes or until deeply golden brown, turning once, and basting occasionally with the reduced marinade. Serve with rice, steamed broccoli or your favorite salad or sandwiched between a soft baguette topped with crunchy iceberg lettuce and cucumbers.
Dinner, Lactose Free, Potato Salad, Recipes, Side Dishes, Summertime Meal, Vegetarian

Tri-color Fingerling Potato Salad with Red Onions

July 7, 2023

I remember not long ago markets featured only four types of potatoes; russets, white, red, and yellow. Today there are many more varieties to choose from. One of my favorites is fingerlings. They have a firm yet creamy texture which makes them perfect for this potato salad. The array of colors add a visual beauty to this dish.

Fingerlings come in many shapes and sizes so when purchasing them (I found them at Safeway) look for the bag with the most uniform sized potatoes. This makes for even cooking.

Many of us have multiple types of vinegars in our pantry. Each has its own use in different recipes. The one I reach for most often is champagne vinegar. Its flavor is crisp and light which makes it the ideal vinegar to use in dressings. Here on Maui you can find O Champagne Vinegar at Safeway and Whole Foods.

Though it is optional, peeling the potatoes once they are cooked makes for a gorgeous salad. The skins are thin and easily removed.

Gently sautéed red onions adds a subtle sweet flavor and color to the salad.

This potato salad is the perfect accompaniment to any type of sandwich, grilled chicken, pork, barbecue, tofu, or any other of your favorite summertime meals.

Tri-color Fingerling Potato Salad with Red Onions
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Tri-color Fingerling Potato Salad with Red Onions

Recipe by Kiyo
Servings

4-6

servings

Ingredients

  • 1 1/2pounds tri-colored fingerling potatoes (can substitute with mini yellow or red potatoes)

  • 4 ounces red onion, sliced 1/3-inch wide

  • 1 tablespoon + 1 teaspoon finely chopped flat leaf parsley

  • 2 teaspoons chopped chives

  • 2 teaspoons Dijon mustard

  • 1 teaspoon honey

  • 3 tablespoons champagne vinegar (or white wine vinegar)

  • 3 tablespoons extra virgin olive oil

  • 2 tablespoons canola or vegetable oil

  • 1 medium garlic clove, crushed

  • kosher salt and pepper to taste

Directions

  • Boil potatoes in a large pot of salted water for 10-15 minutes depending on size. Once cooked, remove to a plate to cool slightly. Peel potatoes once cool enough to handle (optional).
  • Meanwhile, heat a medium pan with 1 teaspoon olive oil and sauté onion slices on medium-low for 5-7 minutes or until tender but not browned. Remove to a plate and set aside to cool.
  • In a small bowl, whisk together the Dijon and honey. Whisk in the vinegar. Add olive oil and canola oil, whisking until emulsified. Stir in 1 tablespoon parsley and 2 teaspoons chives. Mix in 1/4 teaspoon kosher salt and freshly ground pepper.
  • Slice potatoes into 1/3-inch rounds and place in a low wide bowl. Season with salt and pepper. Add onions and enough dressing to coat the potatoes well. Taste and adjust seasoning if needed. Sprinkle reserved 1 teaspoon parsley over the top. Serve right away or cover and chill in the refrigerator until ready to serve. Stir in spoonfuls of remaining dressing if the salad seems dry (potatoes will absorb dressing as it sits). Salad will keep for 3 days.
Chicken, Dinner, French, Lactose Free, Recipes, Sandwiches, Sous Vide

Tarragon Chicken Salad

June 25, 2023

What to do with leftover chicken? In our case, we had extra roast chicken and decided on chicken salad sandwiches. A good sandwich is something I really enjoy, whether it’s tuna, smoked turkey, ham, pastrami, or egg. And since I’m a big fan of tarragon, I decided to expand my sandwich repertoire with this tarragon chicken salad. Tarragon takes chicken salad to a new level.

We occasionally grow French tarragon in a large planter pot in the garden, however, it is quite difficult to maintain. Fortunately I’m able to find it at our local Whole Foods market. It is a beautiful herb with slender green, fragrant leaves that have a slight anise-like flavor. It is a mainstay in French cooking and is an essential ingredient in béarnaise sauce. It pairs well with chicken, fish, salad dressings, sauces, and eggs.

Since the sandwich was so good and I didn’t have any leftovers, I decided to sous vide chicken breasts just for this salad. It is a foolproof method to cook chicken with perfect results. If you don’t have a sous vide tool, you may choose your favorite way to prepare chicken breasts. Use a slow cooker, or poach or bake your chicken breasts. If you’re short on time you can use rotisserie chicken.

The chicken breasts were seasoned with kosher salt, pepper and a few sprigs of tarragon before being cooked.

The only special ingredient you need is tarragon. It is not commonly found in stores here on Maui except at Whole Foods. When I see it, I buy it. It will last for a week and before that time is up, I’ve already planned on what I’m going to make with it.

Once you have a taste of this chicken salad, I’m confident you will enjoy it as much as I do.

Tarragon Chicken Salad
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Tarragon Chicken Salad

Recipe by Kiyo
Servings

4

servings

Ingredients

  • 2 cups cooked chicken, chopped

  • 1/3 cup (1 stalk) chopped celery

  • 2 tablespoons diced sweet onion

  • 1 1/2 – 2 tablespoons chopped fresh tarragon

  • 1/3 cup mayonnaise

  • 1 1/2 teaspoons Dijon mustard

  • salt and pepper to taste

  • Sandwich bread, butter, mayonnaise, lettuce

Directions

  • To sous vide chicken, season 1 pound chicken breasts (2 pieces) with kosher salt and freshly ground black pepper. Place a small sprig of tarragon on each piece of chicken. Vacuum seal chicken in bags, or use a Ziploc freezer bag and the water displacement method. Sous vide at 158 degrees for 1 1/2 hours and up to 4 hours. Transfer bag to an ice water bath to chill thoroughly before using in recipe.
  • Chop chicken breasts (sous vide, slow cooker, roasted, baked, rotisserie) into small cubes. Place in a medium bowl. Add diced celery, chopped onions, and tarragon. Give the chicken a quick stir. Combine mayonnaise and Dijon in a small bowl. Stir into chicken mixture and season with salt and pepper to taste.
  • Butter one side of sandwich bread and spread a thin layer of mayonnaise on the other side. Scoop chicken salad onto buttered side, top with crispy lettuce and place remaining slice of bread on top. Slice sandwich in half, serve with chips and pickles.

Notes

  • Tarragon chicken salad is best eaten the day it is made but can be stored in the refrigerator for up to 1 day.
Chocolate, Dessert, Holiday Treats, Recipes

Triple Chocolate Brownies

June 12, 2023

Chris Morocco, Food Director at Bon Appetit magazine, calls these the “fudgy, crackly brownies of my dreams.” Chris baked 144 brownies before declaring these his ideal version of brownies. His hard work, patience and determination paid off. With three types of chocolate, hence the name Triple Chocolate Brownies, these rich and decadent brownies have become one of my favorite chocolate desserts.

The original recipe recommends using 70% bittersweet chocolate but I used 60% since it was what I had on hand.

Lining the pan with parchment paper will make it much easier when it’s time to lift out the brownies once they are cooled. Since parchment paper is a bit stiff, it’s best to cut two separate pieces that are the same dimensions, then overlap them. This will allow for neater corners.

Butter and bittersweet chocolate are melted in a bowl set over a saucepan with barely simmering water.

Sugar and eggs have been added to the butter and chocolate mixture.

Once the bowl is removed from the heat, the vanilla extract, dry ingredients, and chocolate chips are mixed in.

Look at that gorgeous shiny, crinkly top. These are exquisite chocolate-loaded brownies that have perfect rich, fudgy centers and slightly crisp edges.

Triple Chocolate Brownies
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Triple Chocolate Brownies

Recipe by Kiyo
Servings

12-16

servings

Recipe adapted from Bon Appetit magazine

Ingredients

  • Nonstick vegetable spray

  • 1/2 cup (62g) all-purpose flour

  • 1/2 cup (50g) Dutch-process cocoa powder (such as Guittard cocoa rouge)

  • 1 1/4 teaspoons Diamond Crystal or 1/2 teaspoon Morton kosher salt (increase Diamond Crystal to 1 1/2 teaspoons and Morton to 3/4 teaspoon when using unsalted butter)

  • 1/2 cup (1 stick) Earth Balance Buttery Sticks or unsalted butter

  • 4 ounces (113g) bittersweet chocolate (60% or 70%) broken into pieces

  • 1 1/4 cups (250g) granulated sugar

  • 3 large eggs

  • 1 tablespoon vanilla extract

  • 4 ounces (113g) semisweet chocolate chips

Directions

  • Preheat oven to 375 degrees. Line an 8×8-inch baking pan with parchment paper, leaving a generous overhang on two sides. Lightly coat parchment with nonstick spray.
  • Whisk flour, cocoa powder, and salt in a small bowl to combine.
  • Combine Earth Balance Buttery Stick (or unsalted butter) and bittersweet chocolate pieces in a medium heatproof bowl set over a saucepan of barely simmering water (bottom of bowl should not be touching water, see photo above). Heat, stirring occasionally, until chocolate is melted and smooth, about 5 minutes.
  • Whisk in granulated sugar, then add eggs one at a time, whisking very vigorously between additions. Once all eggs are incorporated, continue to whisk 1 minute more. Remove bowl from heat and whisk in vanilla extract, then whisk in dry ingredients. Using a rubber spatula, stir in semisweet chocolate chips. Scrape batter into prepared pan; smooth surface.
  • Bake brownies until set across top and tester inserted into the center comes out with just a few moist crumbs attached, 27-30 minutes. Let cool in pan at least 1 hour before removing from the pan and cutting into 12-16 pieces. If you live in a warm climate, transfer the pan to the refrigerator once cool enough to place on the refrigerator shelf and chill for 30 minutes. This will help firm up the brownies.

Notes

  • Thoroughly cooled brownies can be frozen in an airtight container (separate layers with wax paper) for a few months.
Appetizers, Bread, Cheese, Dinner, Italian, Recipes, Side Dishes, Vegetarian

Pull-Apart Rosemary Garlic Bread

May 31, 2023

This made to share pull-apart rosemary garlic bread is baked until the crust is a gorgeous shade of gold, and the interior is soft and fragrant from the herbs, butter, garlic and parmesan cheese. It’s so delicious that you will be going back for seconds and thirds.

Food & Wine magazine mentions that making this bread is for bakers of all skill levels and after making it multiple times I absolutely agree. It’s a lot of fun to make and the final result is a delicious variation on garlic bread.

All-purpose flour, a bit of sugar, rapid rise yeast, milk, and butter are mixed up in a stand mixer before being formed into a ball and set aside in a warm area to rise.

When the weather is warm (always in Hawaii) I cover the dough and place the bowl out on the deck to rise. Some toaster ovens offer a dough proofing setting. If your climate is cool, you might put your bowl in the oven with the light turned on. Otherwise you may leave it out on your counter but expect it to take a bit more time to double in size.

While the dough is rising, make the filling.

Butter, cheese, parsley, rosemary, garlic, salt and pepper are mixed in a bowl and set aside until ready to use.

One hour of rise time and the dough has doubled in size.

It’s time to roll the dough into 12 round disks. Don’t worry too much about getting them perfectly round.

A tablespoon of filling is spread over the dough rounds that are stacked on top of one other before placing in the baking pan.

Occasionally the dough can be a bit uncooperative, meaning it will resist keeping its shape once rolled out. If it springs back just give it another roll or two and it should be fine.

The stacked dough circles are placed in the baking pan and set aside for the final rise.

After 45 minutes the dough has risen and filled up the empty spaces in the pan.

Baked for 45-50 minutes, the bread emerges from the oven looking spectacular.

The final touch is melted butter brushed over the warm bread followed by a sprinkling of Maldon salt.

This bread goes with just about anything. I serve it often with pasta dishes, but it is superb with roasted chicken, grilled steaks, fish and chicken, herb baked tofu and salads. Any leftover slices would be perfect toasted and topped with sunny-side up eggs for a quick lunch.

Pull-Apart Rosemary Garlic Bread
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Pull-Apart Rosemary Garlic Bread

Recipe by Kiyo
Servings

4-6

servings

Adapted from Food & Wine

Ingredients

  • For the dough

  • 2 1/4 cups (270g) all-purpose flour, plus more for work surface

  • 2 tablespoons (25g) granulated sugar

  • 2 teaspoons rapid-rise yeast

  • 1 1/2 teaspoons kosher salt (I use Diamond Crystal)

  • 2/3 cup (158g) whole milk, warmed

  • 3 tablespoons (42.6g) Earth Balance Buttery Sticks or unsalted butter

  • For the filling and topping

  • 6 tablespoons (85g) Earth Balance Buttery Sticks or unsalted butter, softened

  • 1 cup (90g) finely grated parmesan cheese

  • 2 tablespoons finely chopped flat leaf parsley

  • 2 teaspoons finely chopped rosemary (1 1/2 teaspoons for a milder rosemary flavor)

  • 1 large garlic clove, finely grated (Microplane works well)

  • 1/4 teaspoon kosher salt

  • 1/4 teaspoon black pepper

  • 1 tablespoon Earth Balance Buttery Sticks or unsalted butter, melted (to brush on baked bread)

  • 1/2 teaspoon flaky sea salt such as Maldon (to sprinkle on baked bread)

Directions

  • Place flour, sugar, yeast, and salt in bowl of a stand mixer fitted with a paddle attachment. With mixer running on low speed, beat in warm milk and Buttery Sticks or unsalted butter. Beat on low speed until just combined, 30-45 seconds. Remove paddle attachment from mixer; attach dough hook. Beat on medium speed until dough is smooth and elastic, about 6 minutes. Transfer dough to a medium bowl coated with cooking spray. Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour. For colder climates, turn your oven light on when you start mixing the dough, then place covered dough bowl in oven. The warm oven environment will help your dough to rise.
  • Meanwhile, stir together butter, parmesan, parsley, rosemary, garlic, salt, and pepper in a small bowl until well combined. Set aside.
  • Once dough has doubled in size, punch down in bowl and transfer to a lightly floured work surface. Divide dough evenly into 12 pieces (about 3 tablespoons each). Using a small rolling pin, roll dough rounds into a 4-inch disk. You may also flatten each piece of dough with your hands (the disks do not need to be perfectly round). Spread about 1 tablespoon of filling onto one side of each disk. Stack disks, cheese side up, on top of each other. Turn stack of dough onto its side, and place in an 8 1/2-4 1/2-inch loaf pan coated with cooking spray. Slightly separate disks in loaf pan. Cover with plastic wrap and let rise in a warm spot until almost doubled in size, about 45 minutes. Preheat oven to 325 degrees.
  • Bake loaf on middle rack until golden brown, 45-50 minutes, covering loosely with aluminum foil if needed to prevent over browning. Transfer loaf pan to a wire rack and let cool for 10 minutes. Invert loaf onto wire rack, turn upright, and let cool for 10 minutes. Brush with melted butter and sprinkle with flaky salt. Serve warm.

Notes

  • Leftover garlic bread can be frozen and reheated (covered in foil) in a toaster oven.
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