Tuesday
Jan132009

Stuffed Portobellos

One of our goals in the new year is to make at least one meal each week a vegetarian meal. Not only will this be good for us physically, it is also good for the environment (it would be even better if we could also make it a locavore meal, but we'll work on that come better weather). So with every intention of starting the year right we ate spinach quiche last week and tonight we made stuffed portobellos. Yum. Here's what we did:

I bought eight medium sized organically grown Portobello mushroom tops (about 3-4" across) from our Meijer and gently washed them before removing the stems (they twist out easily, leaving a nice little divot).  When dry arrange mushroom caps in a glass backing dish.

In a small bowl I combine 1/3c each shredded mozzarella cheese, bread crumbs, walnuts (chopped), and onions (finely chopped), and 1/4t each salt and pepper.  In a separate dish combine 2T veggie broth (homemade is best - see our minimalism in the pantry post) with 1 egg and lightly beat the mixture with a fork.  Pour the egg mixture over the dry ingredients and stir gently until well blended.  Spoon mixture into mushroom caps and sprinkle with an additional 1/2 cup or so of mozzarella cheese.  Bake at 350 for about 25 minutes or until mushrooms are tender and cheese is melted and beginning to bubble and brown on top.  Yum.

Wednesday
Jan072009

Minimalism in the Pantry

I wanted to share an excerpt from a great article that was in the New York Times Dining & Wine section about cleaning out the cupboards for a healthier and tastier new year. This is from "Fresh Start for a New Year? Let's Begin in the Kitchen," written by Mark Bittman on January 6, 2009. Read the excerpt below or click here to go to the original article.

OUT Packaged bread crumbs or croutons.

IN Take crumbs, cubes or slices of bread, and either toast evenly in a low oven until dry and lightly browned, tossing occasionally; or cook in olive oil until brown and crisp, stirring frequently. The first keep a long time, and are multipurpose; the second are best used quickly, and are incomparably delicious.

OUT Bouillon cubes or powder, or canned stock.

IN Simmer a carrot, a celery stalk and half an onion in a couple of cups of water for 10 minutes and you’re better off; if you have any chicken scraps, even a half-hour of cooking with those same vegetables will give you something 10 times better than any canned stock.

OUT Aerosol oil. At about $12 a pint, twice as expensive as halfway decent extra virgin olive oil, which spray oil most decidedly is not; and it contains additives.

IN Get some good olive oil and a hand-pumped sprayer or even simpler, a brush. Simplest: your fingers.

OUT Bottled salad dressing and marinades. The biggest rip-offs imaginable.

IN Take good oil and vinegar or lemon juice, and combine them with salt, pepper, maybe a little Dijon, in a proportion of about three parts oil to one of vinegar. Customize from there, because you may like more vinegar or less, and you undoubtedly will want a little shallot, or balsamic vinegar, or honey, or garlic, or tarragon, or soy sauce. ...

OUT Bottled lemon juice.

IN Lemons. Try buying six at a time, then experiment; I never put lemon on something and regret it. (Scramble a couple of eggs in chicken stock, then finish with a lot of lemon, black pepper and dill; call this egg-lemon soup, or avgolemono.) Don’t forget the zest: you can grate it and add it to many pan sauces, or hummus and other purées. And don’t worry about reamers, squeezers or any of that junk; squeeze from one hand into the other and let your fingers filter out the pips.

OUT Spices older than a year: smell before using; if you get a whiff of dust or must before you smell the spice, toss it. I find it easier to clean house once a year and buy new ones.

IN Fresh spices. Almost all spices are worth having. But some that you might think about using more frequently include cardamom (try a tiny bit in your next coffee cake, apple cake, spice cake or rice pilaf); ground cumin (a better starting place in chili — in fact, in many bean dishes — than chili powder); fennel seeds (these will give a Provençal flavor to any tomato sauce or soup; grind them first, or not); an assortment of dried chilies (I store them all together, because dried chipotles make the rest of them slightly smoky); fresh — or at least dried — ginger, which is lovely grated over most vegetables; pimentón, the smoked Spanish red pepper that is insanely popular in restaurants but still barely making inroads among home cooks; and good curry powder.

OUT Dried parsley and basil. They’re worthless.

IN Fresh parsley, which keeps at least a week in the refrigerator. (Try your favorite summer pesto recipe with parsley in place of basil, or simply purée some parsley with a little oil, water, salt and a whisper of garlic. Or add a chopped handful to any salad or almost anything else.) And dried tarragon, rosemary and dill, all of which I use all winter; mix a teaspoon or so of tarragon or rosemary — not more, they’re strong — with olive oil or melted butter and brush on roasted or broiled chicken while it cooks, or add a pinch to vinaigrette. Dill is also good with chicken; on plain broiled fish, with lemon; or in many simple soups.

OUT Canned beans (except in emergencies).

IN Dried beans. More economical, better tasting, space saving and available in far more varieties. Cook a pound once a week and you’ll always have them around (you can freeze small amounts in their cooking liquid, or water, indefinitely). If you’re not sold, try this: soak and cook a pound of white beans. Take some and finish with fresh chopped sage, garlic and good olive oil. Purée another cup or so with a boiled potato and lots of garlic. Mix some with a bit of cooking liquid, and add a can of tomatoes; some chopped celery, carrots and onions; cooked pasta; and cheese and call it pasta fagiole or minestrone. If there are any left, mix them with a can of olive-oil-packed tuna or sardines. And that’s just white beans.

OUT Imitation vanilla.

IN Vanilla beans. They’re expensive, but they keep. (If you look online you can find bargains in bulk, which is why I have 25 in my refrigerator.) If you slice a pod in half and simmer it with some leftover rice and any kind of milk (dairy, coconut, almond...), you’ll never go back to extract.

OUT Grated imitation “Parmesan” (beware the green cylinder, or any other pre-grated cheese for that matter).

IN Real Parmigiano-Reggiano. Wrapped well, it keeps for a year (scrape mold off if necessary). Grated over anything, there is no more magical ingredient. Think about pasta with butter and Parmesan (does your mouth water?). But also think about any egg dish, with Parmesan; anything sautéed with a coating of bread crumbs and Parmesan; or asparagus, broccoli, spinach or any other cooked vegetable, topped with Parmesan (and maybe some bread crumbs) and run under the broiler; how great. Save the rinds to throw in pots of sauce, soup, tomato-y stew or risotto.

OUT Canned peas (and most other canned vegetables, come to think of it).

IN Frozen peas. Especially if you have little kids and make pasta or rice with peas (and Parmesan!); not bad. Or purée with a little lemon juice and salt for a nice spread or dip. In fact, many frozen vegetables are better than you might think.

OUT Tomato paste in a can.

IN Tomato paste in a tube. You rarely need more than two tablespoons so you feel guilty opening a can; this solves that problem. Stir some into vegetables sautéed in olive oil, for example, then add water for fast soup. Or add a bit to almost any vegetable as it cooks in olive oil and garlic — especially cabbage, dark greens, carrots or cauliflower.

OUT Premade pie crusts. O.K., these are a real convenience, but almost all use inferior fats. I’d rather make a “pie” or quiche with no crust than use these.

IN Crumble graham crackers with melted butter and press into a pan. But really — if you put a pinch of salt, a cup of flour, a stick of very cold, cut-up butter in a food processor, then blend with a touch of water until it almost comes together — you have a dough you can refrigerate or freeze and roll out whenever you want, in five minutes.

OUT Cheap balsamic or flavored vinegars.

IN Sherry vinegar. More acidic and more genuine than all but the most expensive balsamic. Try a salad of salted cabbage (shred, then toss with a couple of tablespoons of salt in a colander for an hour or two, then rinse and drain), tossed with plenty of black pepper, a little olive oil and enough sherry vinegar to make the whole thing sharp.

OUT Minute Rice or boil-in-a-bag grains.

IN Genuine grains. Critical; as many different types as you have space for. Short grain rice — for risotto, paella, just good cooked rice — of course. Barley, pearled or not; a super rice alternative, with any kind of gravy, reduction sauce, pan drippings, what have you. Ground corn for polenta, grits, cornbread or thickener (whisk some — not much — into a soup and see what happens). Quinoa — people can’t believe how flavorful this is until they try it. Bulgur, which is ready in maybe 10 minutes (it requires only steeping), and everyone likes. If you’re in doubt about how to cook any of these, combine them with abundant salted water and cook as you would pasta, then drain when tender; you can’t go far wrong.

Sunday
Dec212008

Christmas cookies - two varieties

Such a cold day, only four days from Christmas, found us seeking indoor diversions today, so we baked.  Isn't that a rather traditional thing to do this time of year?  I'd found two recipes in our Penzey's Spices magazine that we had wanted to try.  The first is for cocoa cookies and, while they taste pretty yummy, they were a pain to make; even after over an hour in the fridge the dough was too sticky to successfully transfer from counter to cookie sheet with its shape still intact.  The second recipe is for no-chill cookies and that one worked like a charm!

 

Cocoa Cutout Cookies (thanks to Penzey's Spices)

Combine 3/4C sugar, 1/4C corn syrup, 1 egg, 1t vanilla and beat on medium until creamy.  Add 1/4C cocoa powder, 1/2t baking soad, 2/3C butter (softened), 2C flour, and 1/2t baking powder and beat on low until well mixed.  Divide dough in half, wrap in plastic, and refrigerate for at least one hour before rolling on a lightly floured surface to cut.  Bake cookies on an ungreased cookie sheet at 375 for 8 minutes per sheet.  Cool before frosting.

 

No-Chill Cutout Cookies (thanks to Penzey's Spices)

Mix 1C butter (softened) and 1C sugar until creamy.  Add 1 egg and 1t vanilla, mix until creamy.  Add 3C flour and 2t baking powder, blend well.  Form dough into a smooth ball and roll out on a lightly floured surface to cut.  Bake on an ungreased cookie sheet at 400 for 6 minutes.  Cool before frosting.

 

Vanilla Frosting (thanks to Penzey's Spices)

Combine 2C powdered sugar, 2t butter (melted), 3TB milk, 1/4t vanilla and mix until smooth.  Apply to cookies right away.  I made a make-shift applicator by rolling wax paper into a cone shape and filling it with frosting - a trick I learned umpteen years ago in Girl Scouts!

Thursday
Dec182008

Beef and Eggplant pie

After it was mentioned by Jon on facebook this week I've had several requests for my eggplant pie recipe, so here it is!

Beef and eggplant pie

Prep - peel and cube one medium eggplant, chop 1 medium onion, snip 1T of parsley, mince 2 cloves of garlic, chop 1-2 ribs of celery with leaves. 

Cooking - saute eggplant in 1/4C butter over medium heat until tender (~5 minutes) then remove and set aside.  Add onion, garlic, and ~1lb ground beef to hot pan and cook until beef is no longer pink, then add eggplant, celery, 8oz tomato sauce, parsley, and spices to taste (I use 1t oregano, 1t salt, 1t pepper), mix well, and bring to a boil.  Pour mixture into large pastry shell (I use my no-roll pie crust recipe in my large pie plate for this and it's perfect) and bake at 375 for 25 minutes, then cover top with shredded mozzarella cheese and bake for an additional 5-10 minutes or until cheese is melted.  Allow pie to sit for 10 minutes before cutting.  Serve warm with a side of red wine - yum!

Sorry, no pictures this time.  The next time I make it I'll do a photo shoot and come back to update.

Sunday
Dec142008

Stainless steel: it's what's for (making) dinner.

Teflon has been the family's cooking medium of choice for nearly half a century now, but more recently information started to leak out that this time saving kitchen must-have is really a big health no-no. One of the chemicals found in teflon, perfluorooctanoic acid, has been listed as a likely carcinogen by the EPA.  Of course the real concern comes in when the teflon coating on pans becomes scratched, old, or over heated.  Two years ago the show 20/20 aired a segment from the EWG on the dangers of "teflon flu," the ocurrence of flu symptoms in a person exposed to the fumes of overheated teflon.  If my teflon pan can give me the flu, and possilby cancer, I don't want it!  So what are the options?  Aluminum isn't good for you either, and many stainless steel products are tempered with nickle, another problematic element.  Plus, who wants to build arm muscles by scrubbing pans all night?  Time to start cooking in Titanium, at one to two hundered dollars per pan.  Or, I found the following information, taken from a Health Sciences Institute posting, to be helpful:  choose stainless steel, evaluate it for nickle content (if a magnet will stick to it you're okay), and to avoid the stuck on food problem heat the pan fully before adding your oil or food (most of us, I think, add the oil while the pan is still heating) and add water to the pan for soaking as soon as possible.  So, what's on my Christmas list this year?  Stainless steel.