Dinner, Dressing, Lactose Free, Recipes, Salad, Side Dishes, Vegetarian, Veggies

Champagne Vinegar & Dijon Vinaigrette

November 11, 2020

Champagne Vinegar & Dijon Vinaigrette Dressed Salad

I love tangy vinaigrettes that have nearly equal parts of acid to oil.  Lettuces, arugula, tomatoes, cucumbers and so many other greens really benefit from a vibrant dressing.  If there is too much oil and not enough acid, the salad can taste bland and heavy.  Add a few grinds of black pepper and a sprinkling of kosher salt just before serving for the perfect finishing touch.

Champagne Vinegar & Dijon Vinaigrette Ingredients

Champagne vinegar is at the top of my list when it comes to making salad dressings.  It has a crisp yet light flavor and seems less acidic than other white wine vinegars. It makes a beautiful dressing especially when combined with Dijon mustard and olive oil.  Not all brands of champagne vinegar are alike. I’ve tried a few that were not as smooth and flavorful as the brand I now use exclusively, O Champagne Vinegar found at Whole Foods.  It may be bit more expensive than white wine vinegars, but it is definitely worth the price.  A good dressing brings together a salad by complimenting all of the fresh vegetables in your bowl.  On another note, the little twirl whisk pictured above is my favorite kitchen utensil for mixing up dressings.  It whisks up the ingredients thoroughly and quickly.

Champagne Vinegar & Dijon Vinaigrette

This dressing will keep well in the refrigerator for about 1 week.

Champagne Vinegar & Dijon Vinaigrette Tomato Salad

Champagne Vinegar & Dijon Mustard Vinaigrette Dressed Salad

Champagne Vinegar & Dijon Vinaigrette
 
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Author:
Serves: ¾ cup
Ingredients
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • ¼ cup + 1 tablespoon champagne vinegar (O Champagne Vinegar recommended)
  • ¼ cup extra virgin olive oil
  • ¼ teaspoon kosher salt + more for serving
  • few grinds of freshly ground black pepper + more for serving
  • 1 teaspoon finely minced shallot, optional
Preparation
  1. Whisk Dijon mustard, honey, minced shallot if using, salt and pepper in a small bowl. Whisk in champagne vinegar. Slowly add olive oil and whisk until vinaigrette is fully emulsified. Chill until ready to serve.
  2. Place salad ingredients in a large bowl and toss with some of the vinaigrette. Transfer salad to individual serving bowls or plates, sprinkle a bit of kosher salt and black pepper over each salad (optional). Dressing will keep for 1 week refrigerated.

 

Beef, Dinner, Korean, Lactose Free, Recipes

Meat Jun

November 3, 2020

Meat Jun, Cucumber Salad, Rice, Korean Potatoes

I was only vaguely familiar with meat jun until my sister sent me a text with a photo of her “plate lunch” which featured this dish.  That piqued my interest enough for me to delve into the subject of this simple and homey dish.  I discovered that meat jun was introduced by a local Korean restaurant on Oahu many years ago.  It is a type of jeon, which refers to a Korean method of preparing seasoned meat or vegetables that are coated in flour and egg wash before being fried.  As is the case with many cross-cultural dishes in Hawaii, meat jun is a local island style invention.

Filet Mignon & Marinade

The meat for this recipe should be very thin so that it cooks quickly.  Many use top sirloin or ribeye.  I went to my local Safeway and asked the butcher if he would slice some filet mignon for me.  He asked me what I was going to make with it and when I told him, he said “that is going to be the best meat jun ever!”  As it turned out, filet mignon worked well because it’s so tender.

Marinating Meat Jun

Because the meat is sliced thin, it only needs to marinate in the sauce for 20 minutes before it is coated with flour, dipped in egg and pan-fried.

Meat Jun, Cucumber Salad, Rice, Korean Potatoes

Meat jun is delicious served with  rice and crunchy cucumbers or kimchi.  Leftovers hold up very well and need just a quick zap in the microwave to warm the meat up a bit.  The dipping sauce is excellent drizzled over the meat.  It has a good dose of vinegar which adds a nice zing to the soy marinated meat.  This unassuming dish is most addicting.

Meat Jun, Cucumber Salad, Rice, Korean Potatoes

Meat Jun
 
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Author:
Serves: 2 - 4
Ingredients
  • For meat jun:
  • ½ pound thinly sliced filet mignon
  • ¼ cup less sodium soy sauce (Kikkoman recommended)
  • 1½ tablespoons sugar
  • 2 teaspoons sesame oil
  • 1 garlic clove, minced
  • 1 tablespoon thinly sliced green onion
  • 1 teaspoon roasted sesame seeds
  • ½ cup flour
  • 3 large eggs
  • canola oil for frying
  • For dipping sauce:
  • 2 tablespoons less sodium soy sauce
  • 1 tablespoon white vinegar
  • 2 teaspoons sugar
  • 2 teaspoons finely chopped green onion
  • ½ teaspoon roasted sesame seeds
  • ½ - 1 teaspoon gochugaru
Preparation
  1. Combine soy sauce through sesame seeds in a medium sized bowl. Add meat slices and marinate for 20 minutes (up to 30 minutes for thicker slices). Place marinated slices of meat on paper towels to drain slightly, just before you are ready to cook them (discard sauce).
  2. Meanwhile, combine dipping sauce ingredients in a small bowl. Mix well and set aside.
  3. Place flour in a wide shallow bowl, and whisk eggs in another wide shallow bowl. Heat ¼ cup of canola oil in a large skillet over medium heat (enough to generously coat the entire bottom of the pan). Use tongs to dip meat in the flour making sure to cover each piece well. Gently shake off any extra flour, then dip meat in whisked eggs making sure to coat well. Place on a piece of foil. Continue with all of the meat slices. Working in batches, fry meat until golden brown, about 45-60 seconds per side. Transfer to a paper towel lined plate. Continue cooking the rest of the meat. Slice meat into strips about 1-inch wide. Arrange meat on platter and serve with dipping sauce on the side.

 

Dinner, Italian, Japanese, Lactose Free, Pasta, Recipes, Vegan, Vegetarian

Pistachio Pesto Ramen

October 27, 2020

Pistachio Pesto Ramen

This dish typifies a summery meal that is refreshing and can be prepared with minimal time spent at the stove.  The ramen takes just a few minutes to cook and the pesto itself is quick to make and does not require any cooking.  The bright flavors of fresh basil, pistachios and lemon will delight your palate.

Pistachio Pesto Ramen

Pistachios

To make things easier, buy shelled, salted pistachios.  Shelled or not, they make a tasty snack while you are preparing the dish.

Pistachios, Basil, Lemon & Garlic

Basil From the Garden

During the summer months when the temperatures reach into the 90’s, there’s not much we can grow successfully in the garden.  But herbs such as basil can take the brutal heat and grow nicely all year long.

Pistachio Pesto

This pesto does not call for cheese which makes it the perfect pesto for vegetarians, vegans, and those who are lactose intolerant.  The pistachios provide all the richness necessary.

Fresh Ramen

I use fresh Sun Noodle ramen (soup base packets are discarded) that I buy at Island Grocery here on Maui.  I like the texture of the curly noodles and the way the pesto clings to them.  If you don’t have access to fresh ramen by all means use your favorite dried ramen or pasta.

Fresh Ramen

This delicious pesto ramen is definitely going into my regular rotation.  We made a frittata the following morning with the leftovers and it was so delicious.

Pistachio Pesto Ramen

Pistachio Pesto Ramen
 
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Adapted from LA Times
Author:
Serves: 2
Ingredients
  • ¼ cup roasted and salted shelled pistachios, plus more for serving
  • 1 small garlic clove, smashed and peeled
  • 1 cup tightly packed basil leaves
  • ¼ cup extra virgin olive oil
  • 1 lemon: 2 tablespoons lemon juice + zest of half the lemon and a few wedges for serving
  • 2 packages fresh ramen (about 10-13 ounces)
Preparation
  1. Bring a large pot of salted water to a boil. Meanwhile, combine the pistachios, garlic and basil in a food processor. Pulse until very finely chopped, scraping down the bowl as needed. Transfer to a large bowl. Stir in the olive oil, lemon zest, and 2 tablespoons of lemon juice (use 1½ tablespoons for less tangy sauce). Mix well and season with salt and freshly ground black pepper.
  2. Cook the ramen according to directions on the package, discarding any seasoning packets that may have come with the ramen. Drain noodles in a colander and rinse under cool water just until noodles are warm. Shake the colander to remove excess water. Transfer noodles to bowl with pesto.
  3. Toss until the noodles are evenly coated with the pesto. Taste and add more lemon juice, oil and salt if needed. Divide among serving dishes. Top with additional chopped pistachios and lemon slices (optional)

 

 

Cookies, Dessert, Lactose Free, Recipes

Fudgy Flourless Chocolate Pecan Cookies

October 18, 2020

Fudgy Flourless Chocolate Pecan Cookies

These flourless cookies are decadently rich with pockets of melted chocolate tucked beneath their crinkly tops.  They are light, with crisp edges and chewy, chocolatey centers.  They are pure delight for anyone who enjoys a chocolate treat occasionally (or frequently).

Cocoa Powder, Egg Whites, Powdered Sugar, Chopped Chocolate & Pecans

With just 7 ingredients these cookies are easily made in 30 minutes.  Two types of chocolate and toasted pecans pair up beautifully.

Frothy Egg Whites

Egg whites and powdered sugar are what brings the batter together, giving these cookies a wonderful texture.  Stash some in the freezer for an anytime chocolate fix.

Fudgy Flourless Chocolate Pecan Cookie Dough

Fudgy Flourless Chocolate Pecan Cookies

Fudgy Flourless Chocolate Pecan Cookies
 
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Adapted from Southern Living
Author:
Serves: 24
Ingredients
  • 3 cups (360g) powdered sugar
  • ⅔ cup (65g) unsweetened cocoa
  • ¼ teaspoon salt
  • 3 large (90g) egg whites, at room temperature
  • 2 teaspoons vanilla extract
  • 1 (4-oz.) semisweet chocolate bar, chopped
  • ¾ cup (90g) toasted chopped pecans
Preparation
  1. Preheat oven to 350 degrees.
  2. Sift together powdered sugar, cocoa, and salt in a large bowl.
  3. Whisk egg whites until frothy (hand mixer works great). Stir egg whites and vanilla into powdered sugar mixture. The batter will be very thick. Stir in chopped chocolate and pecans until well combined.
  4. Drop cookies 3-inches apart using a 1½-inch cookie scoop (about 2 tablespoons) on a parchment-lined baking sheet lightly greased (otherwise they will stick) with cooking spray.
  5. Bake until tops are shiny and cracked, about 8 - 10 minutes. Cool on baking sheet for 5 minutes before transferring cookies to a wire rack to cool completely.

 

Appetizers, Dinner, French, Fruit, Gardening, Recipes, Side Dishes, Veggies

Tomato Galette

October 11, 2020

Tomato Galette with Thyme

One of the delights of a galette is its free-form crust.  The dough doesn’t require any trimming after being rolled out.  In fact, the ragged edges of the crust are what gives a galette its beautiful, rustic appearance.  Whether you are making a savory or sweet filling, a galette is a gorgeous dish to bring to the table.

Tomatoes & Thyme

This year we grew Katana beefsteak tomatoes (Kitazawa Seed Co.) which turned out to be our new favorite.  They are meaty, juicy, and so flavorful with a gorgeous deep red color.  They are the perfect tomato for this galette and on a side note, they make for an exceptional BLT sandwich.

Katana Beefsteak Tomatoes in the Garden

Sharp Cheddar Sprinkled Over Galette Dough

A sprinkling of sharp cheddar cheese is all you’ll need.  The small amount of cheese is just enough to add a bit of richness allowing the tomatoes to really shine.

Preparing Tomato Galette with Thyme

Choose tomatoes that are meaty and hold up well to slicing.  I prefer to peel the tomatoes (except for the mini ones) because the skin has a different texture than the tomato flesh and it is especially noticeable once tomatoes have been cooked.

Preparing Tomato Galette with Thyme

Fresh thyme and tomatoes are a perfect match.  I included a handful of colorful sweet cherry tomatoes that added a nice contrast with the red beefsteaks.

Tomato Galette with Thyme Ready to Bake

The edges of the dough are folded over the tomatoes to make a rustic crust that will bake up beautifully.

Tomato Galette with Thyme

Tomato Tart
 
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Galette dough adapted from Dorie Greenspan's recipe
Author:
Serves: 4
Ingredients
  • For the dough:
  • 1½ cups (204g) all-purpose flour
  • ½ teaspoon sugar
  • ½ teaspoon kosher salt (1/2 teaspoon fine sea salt if using unsalted butter)
  • 1 Earth Balance Buttery Stick (8 tablespoons, 4 ounces, 113g), frozen for 30 minutes, then cut into small cubes
  • ¼ cup ice water
  • 1 tablespoon milk or cream for brushing the crust (optional)
  • For the tomato galette:
  • 1 cup coarsely grated sharp cheddar cheese, not packed
  • 1 pound meaty ripe tomatoes, peeled and sliced into ⅓-inch rounds
  • handful of assorted cherry tomatoes sliced (optional)
  • olive oil for brushing
  • Maldon sea salt or other flaky salt
  • freshly ground black pepper
  • a few fresh thyme sprigs
  • julienned basil (optional)
Preparation
  1. Place flour, sugar and salt in a food processor. Pulse a few times to blend. Add cubes of cold Buttery Sticks and pulse until mixture resembles coarse meal. Add some of the ice water and pulse. Continue to add more water, pulsing each time (about 3 additions). Use longer pulses until dough holds together when you pinch it (dough will not be formed into a ball). Transfer dough to a clean work surface and use the heel of your hand to smear small pieces of dough, which will help to incorporate the Buttery Sticks. Gather the dough and form into a flat disk. Place between 2 sheets of parchment paper. Roll out dough into a 12-inch circle. Place dough with parchment papers onto a sheet pan. Refrigerate for at least 2 hours. Keep refrigerated until you have all other ingredients ready to go.
  2. Preheat oven to 400 degrees ½ hour before you bake the galette. Meanwhile, place sliced tomatoes on paper towels if very juicy. This will help to avoid a soggy crust. Strip thyme leaves from stems and set aside.
  3. Remove galette dough from the refrigerator. Discard top layer of parchment paper. Sprinkle cheese over the dough leaving a 1½-inch border. Place tomatoes over the cheese in a single layer. Brush tomatoes with olive oil. Sprinkle Maldon or other flaky salt over the tomatoes along with a few grinds of black pepper. Sprinkle fresh thyme leaves over the top. Gently fold the pastry over the tomatoes, making pleats as you go. Brush edges with cream or milk (optional). Bake galette for about 35 minutes or until the crust is golden brown. Let galette cool for a few minutes before cutting into wedges. It is best served just warm or at room temperature. Sprinkle with julienned basil if using. The galette makes for a terrific meal served with a crispy green salad.

 

Breakfast, Dessert, Lactose Free, Recipes, Vegetarian

Whole Wheat Buttermilk Granola Muffins

October 5, 2020

Buttermilk Granola Muffins

Not long ago, my sister gave me an excellent bag of locally made granola.  I wondered what would be the best way to make it shine.  At first, I thought about just sprinkling it over yogurt for breakfast but then decided that granola muffins would be much more exciting.   This simple recipe turns out some mighty tasty muffins.

Buttermilk Granola Muffins

Hawaii Made Granola

I love the name of Deb’s baked in Hawaii granola.  Besides the more common ingredients such as oats and almonds that you might find in many granolas, this one includes rich and buttery  macadamia nuts and coconut chips that get nice and toasty when sprinkled over the top of the muffins.

Buttermilk Granola Muffins Batter

Besides the granola in the batter, you’ll want to sprinkle more granola over the top of each muffin before baking.  This lends a very tasty and crispy texture to each bite.

Buttermilk Granola Muffins

Buttermilk Granola Muffins

Buttermilk Granola Muffins
 
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Adapted from King Arthur Flour
Author:
Serves: 12
Ingredients
  • 2 cups (227g) King Arthur white whole wheat flour
  • 1 cup (213g) light brown sugar, packed
  • ¾ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon cinnamon
  • 1 cup (99g) granola + ¾ cup (74g) for muffin topping
  • 1 teaspoon vanilla extract
  • ⅓ cup (67g) canola oil
  • 1½ cups (340g) lactose free buttermilk
  • (To make lactose free buttermilk add 1½ tablespoons of white vinegar to a 2-cup liquid measuring cup. Pour lactose free whole or 2% milk over the vinegar to measure 1½ cups. Allow the milk to sit for 5-10 minutes to thicken a bit).
Preparation
  1. Preheat oven to 400 degrees. Lightly grease the cups of a standard muffin pan.
  2. Whisk together all of the dry ingredients including 1 cup of granola.
  3. In a separate bowl, whisk together the vanilla, canola oil and lactose free buttermilk. Pour the liquid ingredients into the dry ingredients, stirring just to combine. Spoon the batter into the prepared muffin cups, filling nearly full. Sprinkle the remaining ¾ cup of granola over the tops of the muffins.
  4. Bake the muffins for 16-18 minutes. Test for doneness by inserting a toothpick in the middle of one of the muffins. The toothpick should come out clean.
  5. Remove the muffins from the oven and set pan on a cooling rack for at least 5-10 minutes. When they are cool enough to handle, remove muffins from pan and cool on a rack. Muffins freeze well for a few months.

 

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