Dinner, Recipes, Sauces

Lactose Free Béarnaise Sauce

November 15, 2013

Asparagus and BearnaiseThe French have taken the art of “sauce” to its supreme level.  The dictionary of French cuisine, “Larousse Gastronomique,” lists over 300 different sauces and their variations.  While I have tried only a small fraction of these, if I could choose just one sauce, it would be the classic Béarnaise.  Until the advent of lactose free dairy products and substitutes, many, if not most of the classic French sauces were off limits for those of us who are lactose intolerant.  No more!  Drizzled on asparagus, served along side a grilled steak, on poached eggs or with fish, Béarnaise sauce is the perfect accompaniment to so many dishes.  And, it really is quite simple to make at home.  I used Earth Balance Buttery Sticks to make a lactose free version.

TarragonBéarnaise sauce in restaurants can be hit or miss.  Where is the fresh tarragon?!

Pasteurized egg, white wine, white wine vinegar, shallots and tarragonPasteurized eggs are a safe bet when making Béarnaise sauce (as well as hollandaise sauce).

Tarragon and ShallotsWhite wine, white wine vinegar, shallots, tarragon, and a pinch of salt and pepper.  Let the liquid reduce until you’re left with just about 1 tablespoon.

Add egg to bearnaiseAn egg yolk is added to the reduced liquid and set over a double boiler, which in my case, was a saucepan perched on top of another saucepan.  Voila!  A double boiler.

Add butterJust half of an Earth Balance Buttery Stick is added slowly while you whisk away. Soon you will have the best Béarnaise sauce to drizzle over…everything!

Delicious Béarnaise Sauce

Bearnaise Sauce

Lactose Free Béarnaise Sauce 

Recipe adapted from Sur la table

2 servings

Ingredients

1/8 cup white wine

1/8 cup white wine vinegar

1 teaspoon minced shallots

2 teaspoons minced fresh tarragon

1 egg yolk (I used a pasteurized egg yolk)

1/8 pound Earth Balance Buttery Stick (1/2 stick)

salt and pepper to taste (I added just a pinch of salt and a few grinds of pepper)

Fresh lemon juice (optional)

Preparation

In a small saucepan, bring wine, vinegar, shallots, tarragon, salt and pepper to a boil over medium high heat and reduce to about 1 tablespoon, about 5 minutes.  Remove from heat, cool slightly.

Beat in egg yolk until smooth.  Place the saucepan over another saucepan filled with 1 inch of simmering water (or use a small double boiler if you have one).  Whisk sauce until it begins to thicken.  Whisk in Buttery Stick bit by bit.  Before serving, add just a few drops of fresh lemon juice.

Of course, this recipe can be made with butter for those who are not lactose intolerant.

Bread, Breakfast, Dessert, Fruit, Recipes

Maui Mango Bread

November 9, 2013

Maui Mango BreadSummer has come and gone and so have most of the mangoes on our two trees.  I haven’t had to buy fruit for months since we’ve had fresh mangoes every day.  What a dream!  Well we have just a few of those glorious golden orbs left and as it happens they all ripened at the same time.  I couldn’t let this opportunity pass: time to break out my mango bread recipe.

White Pirie MangoesI adore these exceptionally sweet mangoes as do my family and friends.  They don’t have a very long shelf life, they ripen a day or two after they’re picked.   A quick chill in the refrigerator and they are ready to eat.

Diced White Pirie MangoesThe White Pirie mango has a deep orange color and is delightfully fragrant.

Raisins, Walnuts, CoconutThough mango is the star of this recipe, the combination of raisins, walnuts, coconut and cinnamon bring it all together to make a moist and luscious cake.  Thanks to my friend Tamoe who shared her recipe with me.

Mango Bread Loaves

Maui Mango BreadToasting  a thick slice of mango bread and serving it with a pat of butter takes it to another level.

Toasted Mango Bread

Maui Mango Bread 

Adapted from Tamoe’s Mango Bread recipe

Makes two loaves

Ingredients

2 cups flour

1 1/4 cups sugar (or up to 1 1/2 cups sugar if your mangoes are not on the sweeter side)

2 teaspoons baking soda

1 1/2 teaspoons cinnamon

1/2 teaspoon salt

3/4 cup plus 2 tablespoons canola oil

3 large eggs, well beaten

1/2 teaspoon vanilla

2 cups finely chopped mango

1/2 cup chopped walnuts

1/2 cup raisins

1/8 cup shredded sweetened coconut

demerara sugar (optional but recommended)

Preparation

Preheat oven to 350 degrees.

Butter two 8 inch loaf pans.

Place flour, sugar, baking soda, cinnamon and salt in a large bowl and mix well.  Mix in the oil, beaten eggs and vanilla.  Add the mangoes, walnuts, raisins and coconut.  Pour into loaf pans and bake for 55 – 60 minutes.  If using demerara sugar, bake the bread for 10 minutes then sprinkle the sugar over the tops of each loaf.  (If you add the sugar before baking the bread, it will dissolve into the batter).  Continue baking for another 45 minutes. Since oven temperatures vary, it’s a good idea to check the bread after it has baked for 53 minutes.  If it needs more time, check again every 2 minutes to prevent over baking.

Note: If you are using dark pans the bread will bake quicker than in light pans so check for doneness at 50 minutes.

 

 

 

 

 

Italian, Recipes, Salad

Chopped Salad with Radicchio & Chickpeas

November 3, 2013

Chopped SaladI have this salad at least once a week, it’s that good.  One of the primary ingredients is also one of my favorites: radicchio. Its color adds a beautiful splash to salads and I enjoy its slightly bitter flavor.  The combination of the crunchy lettuce, hearty beans, savory bits of cheese and salami and a zesty oregano infused dressing is superb. Beautiful RadicchioRadicchio keeps well for a week or so and can be freshened up in a bath of ice water if needed.

Chopped Salad IngredientsPeppered salami?  Why not!

Chopped Salad

Chopped Salad with Radicchio & Chickpeas

Chopped Salad with Radicchio & Chickpeas

Adapted from Nancy Silverton’s Mozza cookbook

2 generous servings

Ingredients

Vinaigrette

(Updated 1/02/14 – a bit more vinegar and less olive oil from original post)

3 tablespoons red wine vinegar

2 tablespoons lemon juice

1 tablespoon dried oregano

1 garlic clove, crushed

1 small garlic clove, grated

1 teaspoon kosher salt

1/4 teaspoon black pepper

1/3 cup extra virgin olive oil

Salad

1/2 head iceberg lettuce, thinly sliced

1/2 head radicchio, thinly sliced

1/2 pint cherry tomatoes cut in halves

3/4 cup chick peas, rinsed and drained

1/4 small red or white onion, sliced into thin slivers

1 1/2 ounces (about 8 slices) peppered salami

1/8 pound provolone or cheese of your choice, cut into 1/8 inch slices

1/8 cup sliced pepperoncini

Preparation

Whisk together the vinegar, lemon juice, oregano, garlic, salt and pepper in a medium bowl.  Drizzle in the olive oil, whisking to form an emulsified vinaigrette.  Taste and adjust seasonings adding extra salt, pepper and lemon juiced if you prefer a more tart dressing.

Combine shredded lettuce, radicchio, tomatoes, chick peas, onion, salami, cheese, and pepperoncini in  a salad bowl.  Drizzle vinaigrette, tablespoon by tablespoon over the salad tossing gently to combine and evenly coat all ingredients.

 

Mexican, Pork, Pressure Cooker, Recipes

Pressure Cooker Carnitas

October 28, 2013

Carnitas with Avocado & CheeseEver since we bought a pressure cooker we’ve been having so much fun trying out new recipes. We also experiment with old braising recipes that once took hours to cook but now cook in a short time but taste every bit as delicious. If you don’t have a pressure cooker, consider buying one. You won’t regret it.

Carnitas Seasoning IngredientsMexican cuisine is notable for its variety as well as its bold, zesty flavors.  These carnitas are no exception. We came across this recipe in an article on pressure cookers in Cuisine At Home magazine.  I found it interesting that the liquid consisted entirely of citrus juice. I was very hesitant to try the recipe but with a bit of coaxing off I went to the market to pick up all the ingredients.

Carnitas in Pressure Cooker Once the pork has browned, all the ingredients get thrown into the pressure cooker and  in no time at all,  you’ll be feasting on some of the best carnitas imaginable.

Carnitas with Crispy EdgesThe cooked pork is then finished in the oven until it begins to crisp around the edges.

Carnitas with Avocado, Salsa, Cabbage & Sour CreamAccompaniments include avocado, sour cream, salsa fresca, shredded cabbage, cilantro a bit of feta cheese and a dash of hot sauce all wrapped in corn tortillas warmed on a cast iron skillet.

Carnitas with Avocado & Feta

Pressure Cooker Carnitas

Adapted from Cuisine At Home

Ingredients

2 tablespoons olive oil

3 teaspoons kosher salt

1 1/2 teaspoons cumin

1 1/4 teaspoons chile powder (I use Hatch pure mild chile powder and 1/4 teaspoon chipotle chile powder)

1/2 teaspoon black pepper

3 pounds boneless pork shoulder (pork butt) cut into 2 inch chunks (I buy at least 4 pounds and trim the pork very well, ending up with about 3 pounds)

1 onion, sliced

3 cloves garlic, crushed

2 teaspoons dried oregano

1 cinnamon stick (3-inch)

1 1/2 cups strained fresh orange juice (about 4 – 5 large oranges)

1/2 cup strained fresh lime juice (about 4 – 5 juicy limes)

Preparation

Whisk together oil, salt, cumin, chile powder, and pepper.

Toss the pork in the oil-spice mixture.  Brown the pork in the pressure cooker in two separate batches over medium-high heat. Return first batch of pork to the pressure cooker.

Stir in the onion, garlic, oregano, and cinnamon stick.  Add the orange and lime juices.

Cover the pressure cooker, lock on the lid, and bring to high pressure over medium-high heat.  Once the pressure cooker comes up to pressure, lower the heat to a low burner setting so that it maintains pressure without exceeding it. Cook pork for 25 minutes.  Remove cooker from the heat and allow pressure to release naturally.  Remove the lid and transfer pork to a baking sheet (I use my jelly roll pan).

Preheat the broiler to high with the rack 6 inches from the element.

Degrease liquids from the cooker in a fat separator and discard fat (I trimmed my pork really well and was able to skip this step).  Shred pork with two forks on baking sheet.  Pour 1 cup strained cooking liquid over the pork.

Broil until the pork starts to crisp, about 7 minutes.  Stir and broil another 5 minutes more, watching carefully so the pork doesn’t burn.  Serve with warm corn tortillas and your favorite accompaniments.

***I froze the leftovers but it wasn’t long before we pulled it out from the freezer and devoured the rest of the carnitas.

 

Beans, Beef, Dinner, Mexican, Recipes

Best Black Bean Chili

October 22, 2013

New Black Bean ChiliA while back I was checking out recipes on various food blogs and I stumbled into this really delicious black bean chili recipe on Kaylyn’s Kitchen blog.  The recipe comes from Fine Cooking magazine.  I liked the idea that Kaylyn used lean ground beef and simmered the chili for a few hours.  I did just as she suggested and the chili turned out to be so delicious I now make it on a regular basis.

Black Bean Chili IngredientsAll the ingredients should be easy to find in your grocery store with one exception.  I buy Hatch ground red chile powder from The Chile Shop (Santa Fe, NM) directly from their store.  This particular chile is mild and earthy.  It doesn’t give off any heat but adds a wonderful rich chile flavor to the dishes you use it in, such as this black bean chili and also adovada sauce.  If you buy chile powder at your grocery store look for one that is pure mild chile powder without any other added ingredients.  Otherwise give the folks at The Chile Shop a call.  You’ll be happy you did.

Grilled Burrito 1We often grill burritos stuffed with black bean chili, sopa de arroz and extra sharp cheddar.  If you’ve never had a grilled burrito, give it a try.  It takes just a few minutes on the gas grill and is a nice change from your typical soft burrito.

Best Black Bean Chili

Adapted from Kaylyn’s Kitchen Blog & Fine Cooking Magazine

Makes 8 1/2 cups

Ingredients

4 cans black beans

1 can (14.5 oz.) diced tomatoes

2 (or more) diced chipotle peppers in adobo sauce (I scrape out the seeds)

1 – 2 tablespoons olive oil

1 pound lean ground beef (I use ground sirloin)

1 medium onion, finely diced

5 tablespoons Hatch mild chile powder

2 teaspoons ground cumin

1 14.5 oz. can beef broth

1 1/2 tablespoons tomato paste

1 teaspoon kosher salt

freshly ground black pepper to taste

Preparation

Drain 3 cans black beans into a colander and rinse well, until no more foam appears.  Set aside.

In a food processor, puree 1 can of undrained black beans with the diced tomatoes and their liquid along with the chipotle peppers.  Process for about 30 seconds, or until the mixture is fairly smooth. Taste the bean mixture and add more chipotle peppers if you want it to be a bit spicier.  Set aside.

In the bottom of a heavy soup pot (I use a 5 1/2 quart Le Creuset Dutch oven) heat 1 tablespoon olive oil and brown beef, using the back of a turner to break it into small pieces.  Remove beef to a bowl, add a bit more olive oil to the pot and the diced onions.  Lower the heat a little and cook the onions until they are softened but not starting to brown.  Add the chile powder and cumin and sauté about 30 seconds.

Add the beef broth, browned ground beef, pureed bean mixture, tomato paste and salt and pepper.  Stir to combine and simmer for 1 hour on very low heat.

Add the reserved drained beans to the pot and continue to simmer for 1/2 hour.  Taste and adjust seasoning if needed.

The chili is delicious served with cornbread or stuffed in a flour tortilla with a bit of cheese.  Here in Hawaii, we like to serve chili over a steaming bowl of hot rice.

Chicken, Dinner, Mexican, Recipes

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

October 17, 2013

Enchilada plateMy folder of “must try” recipes is bulging at the seams.  I tear out pages of recipes from my food magazines and print out recipes from the internet determined to make them “one day soon.”  Some day, I’ll get to those recipes, I’m sure of it!  I’ll bet many of you can relate to this eccentricity of mine.  This enchilada recipe never made it to that folder. After reading it I was determined to make it for dinner right away.

TomatillosPretty tomatillos hidden under their papery husks.

Roasted tomatillosRoasted tomatillos, jalapeño, garlic and onions.

VelouteVelouté with tomatillo chile salsa.

TortillasThese El Grande corn tortillas measured 7 inches across and worked perfectly.

Rolled Enchiladas 2Place a scoop of chicken-enchilada mix in each tortilla, roll them up and place seam side down.  The original recipe from Tyler Florence calls for flour tortillas but we used large corn tortillas instead.

Enchiladas 2The scent of roasted tomatillos, corn tortillas and cheese filled the air while they were baking.  Once they were done we finally had the chance to sit down and enjoy the enchiladas.  The verdict – these are the best chicken enchiladas we have ever had.  Since we hadn’t invited any of our friends over on this particular evening, we had leftovers for the next couple of days.  The enchiladas were out of this world!

Enchilada plate 2

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

Adapted from Tyler Florence’s recipe

Makes 8 large enchiladas

Ingredients

Roasted Tomatillo Chile Salsa:

1 1/2 pounds tomatillos, husked and rinsed

1 white onion, peeled and cut into thick slices

4 medium garlic cloves, peeled

2 jalapeños, cut in half lengthwise, seeds removed

2 teaspoons ground cumin

1 teaspoon salt

1/2 cup chopped cilantro

juice of 1/2 lime

Enchiladas:

1 tablespoon olive oil

1/2 medium onion, finely diced

2 garlic cloves, minced

1 1/2 teaspoons ground cumin

1/4 cup all-purpose flour

2 cups chicken stock (store-bought is fine)

chopped cilantro

1 deli roasted chicken, boned and shredded

salt and pepper

8 large corn tortillas

1/2 pound Monterey jack or extra sharp cheddar cheese, shredded

Preparation

For the salsa:

Broil the tomatillos, onion, garlic and jalapeños for approximately 10 minutes.  Watch carefully so they don’t burn.  Transfer the roasted vegetables and any juices on the bottom of the pan to a food processor.  Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still a bit chunky.

Enchiladas:

Preheat the oven to 375 degrees.

Heat 1 tablespoon olive oil in a medium saucepan over medium heat.  Add the onion and cook until soft and caramelized, about 5 – 7 minutes.  Add the garlic and cumin then cook for another minute.  Sprinkle on the flour and stir to ensure the flour doesn’t burn then gradually add the chicken stock to make a velouté. Continue stirring over a low simmer until the flour cooks and the liquid thickens.  Turn off the heat, add 1 cup of the roasted tomatillo chile salsa, and some additional fresh chopped cilantro and fold in the shredded chicken. Season to taste with salt and pepper.

To prepare the corn tortillas – the traditional method is to briefly fry them in oil in a skillet until pliable.  Cook’s Illustrated has developed a method that is faster and uses considerably less oil.  The tortillas are arranged on a cookie sheet and lightly sprayed on both sides with cooking oil (Pam).  They are then baked in a 400 degree oven for about 4 minutes. When done, let them cool and they are ready to be filled and rolled.  Do not skip this step.  It keeps the tortillas intact during the baking process.

Take a large baking dish (I used an 11 x 14 inch dish) and smear the bottom with some of the reserved tomatillo salsa.  Place a small amount of the reserved salsa on a plate and coat each tortilla lightly on both sides.  Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of shredded cheese.  Fold the tortilla over the filling and roll like a cigar to enclose it.  Place the tortilla seam side down in the baking dish and continue to do the same with the remaining tortillas.  Finally pour over some of the salsa and top with the remaining cheese.  Bake uncovered for about 30 minutes until the cheese is bubbly.  Garnish with cilantro and serve with the best Mexican rice – Sopa de Arroz.  We drizzled John’s Tomatillo Jalapeño Hot Sauce on the plate.

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