Salt and Lemons

Easy Make Peanut Butter Cookies

2009-04-29T17:34:00.000-07:00

I stored this recipe away in my Try File a few months ago while browsing one of my favorite websites; http://www.thekitchn.com/. The Kitchn, no e, is linked to http://www.apartmenttherapy.com/ and I get so much inspiration from their posts. Today I really wanted to bake some cookies but relized I didn't have any butter then I remembered this recipe. It was first introduced in 1999 on Epicurious and it's titled Mom-Mom Fritch's Peanut Butter Cookies. Since my daughter was born in the year 1999, I asked her to help. The author of this rendition has made some change, adding brown sugar and vanilla extract. The recipe has no butter or flour and is easy to put together.

Easy Make Peanut Butter Cookies

Note from the Kitchn website: Peanut butter comes in all kinds of configurations and the kind you choose will influence your outcome. Some peanut butters are very sweet, some have been hydrogenated, some have a whole lot more in them than peanuts! Then there is the chunky versus smooth debate. I used a natural chunky version (Safeway brand) for this recipe that wasn't too sweet although it did have added cane sugar in the ingredient list.

I used this peanut butter from Trader Joe's. The addition of flax seed adds a great nutty taste.

1 cup peanut butter (see note)

3/4 cup natural cane sugar

1/4 cup brown sugar

1 egg

1 teaspoon baking soda

1/2 teaspoons vanilla extract

Extra sugar for rolling

Preheat oven to 375 degrees°F.
Mix all the ingredients up in a bowl. Roll walnut-sized pieces into balls and roll balls in the additional sugar. Place on a parchment-lined baking sheet or a silpat silicon sheet and flatten slightly with a fork in a crisscross pattern. Bake for 10 minutes. Remove and let cool before removing from baking sheet.

Makes 18 cookies

Braised Chicken with Collard Greens and Apple Juice

2009-04-28T07:00:00.000-07:00

I have been down with vertigo over the past two weeks so I have been watching more T.V than usual and since there isn't much on these days I end up watching a lot of Food Network. I saw an episode of Tyler's Ultimate and he was showing a recipe for ribs braised in apple juice with collard greens. I don't eat pork so I thought that chicken could work just as well. The recipe looked super easy and it was. All in the same roasting pan and he paired it with mashed sweet potatoes which can roast in the oven along with the chicken.

Chicken Braised with Greens and Apple Juice

1 Whole Chicken, back bone removed and quartered
Extra virgin olive oil
16 ounces collard greens, ribs removed, rough chopped
1 yellow onion, peeled and sliced
1 garlic bulb, cut through the equator
1 ½ cups pressed apple juice
¼ cups apple cider vinegar
½ bunch fresh thyme
Kosher salt and pepper to taste

Pre-heat oven to 350 degrees F.

Season chicken with plenty of salt and pepper. Heat a heavy-bottomed roasting pan over high heat and drizzle with oil. Sear chicken on both sides until golden brown for a few minutes per side. Position the chicken on 1 side of the roasting pan. On the other side, place collard greens, then onion and garlic on top. Pour in the apple juice and cider vinegar, add thyme, then cover with foil, place in the oven and braise for 1 hour 30 minutes.
When done, remove foil, baste the chicken with the pan juices, then cook uncovered for a further 20 minutes until the chicken skin has a nice caramelization and the liquid reduces. Take the roasted garlic bulb and squeeze out the garlic cloves and mix them into the greens.Place the collard greens and braising liquid on a serving platter and top with the chicken. Serve with mashed sweet potatoes.

Mashed Sweet Potatoes

4 large sweet potatoes, oiled and salted
2 tablespoons butter
2 tablespoons dark brown sugar
½ lemon, juiced and zested
Kosher salt and pepper to taste
1 sprig of fresh thyme
Extra-virgin olive oil

Pre-heat oven to 350 degrees F.

On a foil lined baking sheet bake the sweet potatoes for about 45 minuets until they are very soft. Take out of the oven and let cool.
Peel the skin off with your hands and place in a mixing bowl. Add all of the other ingredients and either mash with a fork for chunky texture or puree in a food processor for a fine texture. Garnish with the leaves of thyme and a drizzle of olive oil.

Serves 6

I'm in Love...with Guava

2009-04-27T08:01:00.001-07:00

It may look ugly but it's tasty.

A ripe guava ready to eat.

The white guava is a fruit not commonly found in the U.S. and I have not been able to find anything worth buying until yesterday I shop for many of my vegetables at my local Indian grocery, we have about 20 just in Fremont and I am not exaggerating. I like Nameste Plaza because the freshness is by far the best in town and the owner is very polite. I have seen the white guava before but it is usually so under ripe that it never aspires to anything great but as I was shopping for this weekend's veggies I was overcome by the perfume of this fruit beckoning me to check it out. I am not kidding, I brought about 6 home and when I cut into them I was rewarded with the same fruit I experienced when I tried it in Pakistan. I still remember sitting in my husband's family home. He had brought some salt and red chili in small mounds on a plate with a knife and feed me my first bite. He kept the skin on and sliced it into half moon shapes and dipped the corners in the salt and chili. The flesh is butter soft when ripe and the seeds crunchy but enjoyable. The different textures and tastes of sweet, salty and spicy danced in my mouth. As you eat the perfume keeps you wanting more.

Singaporean Chicken and Rice with Tender Pea Shoots

2009-04-24T12:12:00.000-07:00

April 24th 2009

Spring time is here and I love the pea shoots that are available at my local Chinese market. I always buy the large leaf variety because I find the smaller shoots are hard to chew. I was really craving Singaporean chicken and rice and the pea shoots go great with this dish. I saw this dish on an episode of Anthony Bourdain's No Reservations and my husband challenged me to recreate it.

Singaporean Chicken and Rice with Tender Pea Shoots

I have in the past maked a red chili sauce to accompany but my favorite is still this Thai Ground Chili with Garlic Sauce.

Singaporean Chicken

1 whole Chicken, 3 ½ - 4 pounds, rinsed in cold water
1 large yellow onion, skin on, large diced
2 carrots, large diced
2 celery stalks, large diced
1 bunch green onion, trim ends and cut into thirds
4 garlic cloves, crushed with the flat side of your chef knife
3 inches ginger, sliced into 3 and crushed with the flat side of your chef knife
2 teaspoons dark sesame oil

In a large stockpot add the whole chicken and all of the vegetables and cover everything with cold water by 3 inches.
Bring to a simmer over medium-high heat then lower to simmer, partially cover with a lid and let cook for 1 hour, or until the chicken has cooked through and the internal temperature is 180 degrees F.
Carefully strain the chicken stock from the stockpot, holding the chicken with a spoon so it does not fall out. Make sure to reserve 5 cups of the stock and reserve the rest for another use.
Now remove the whole chicken onto a platter, rinse the chicken with cold water, pat dry and rub the skin with the sesame oil and let rest.
To serve cut the rested chicken into pieces like fried chicken and cut each breast into 3 pieces.

Singaporean Rice

3 tablespoons oil
1 tablespoon sesame oil
1-medium yellow onion, finely chopped
5 garlic cloves, finely chopped
1 tablespoon ginger, finely chopped
3 cups jasmine rice
½ cup cilantro, finely chopped
½ cup green onion, chopped
4 cups reserved chicken broth
1 tablespoon kosher salt

Heat a large pot heat to medium-high and add the oil and sesame oil. Bring to heat and add the onion and sauté until soft. Now add the garlic and ginger and cook one minuet more. Next add the rice and cook in the oil and onion mixture until it turns a very light brown. Now add the cilantro, green onion, stir and add the chicken broth. Stir and scrape the bottom to make sure no rice is stuck to the bottom, add the salt and bring to a boil. Now turn down to simmer, cover and let cook for 15-20 minuets until all of the liquid is absorbed and the rice is tender. Fluff the rice with a fork.

Onions and Cilantro Prep.

Rice Browning.

Tender Pea Shoots

2 tablespoons oil
1 pound large leaf pea shoots, rinsed and drained
2 garlic cloves, sliced
2 teaspoons ginger, minced
1 teaspoon sesame oil
salt to taste

In a large wok, heat oil to high and add the garlic and ginger. Quickly add the pea shoots and cook until slightly wilted, drizzle with the sesame oil and salt to taste.

Serves 6

Coconut Milk Rice Pudding

2009-03-29T19:14:00.001-07:00

March 29, 2009

I was searching for a quick and easy dessert recipe for an upcoming catering order and I came across this yummy one from Heart of Light blog- http://heart-of-light.blogspot.com/
I tried it out, lucky I had the ingredients in my pantry, though I traded out the sweetened shredded coconut for unsweetened coconut I buy at my local Indian grocery store. It looks like snow it's shredded so fine and it works great in other recipes.
The recipe is super easy and takes minuets to prep as promised and it turned out real rich and creamy, you would never know it is dairy free. You just need to watch it before it comes to a boil or it will spill over as it did to me and that is never fun to clean up.

Coconut Milk Rice Pudding

I show it here garnished with roasted almonds but I plan to serve it with diced mango for the catering. The recipe also calls for arborio rice, which I used, but if you didn't have that on hand I think jasmine or Japanese short grain rice would work just fine too.

3 cans coconut milk, 14 oz. each
2/3 cup sugar, or 1/2 cup if your shredded coconut is sweetened
1/2 cup unsweetened finely shredded coconut, or sweetened shredded coconut
2/3 cup arborio rice
3/4 teaspoon salt
Dash of vanilla extract

Combine everything except for the vanilla extract into a large saucepan and bring to a gentle boil. Lower the heat to low and gently simmer for 45 minuets, stirring occasionally. The pudding becomes nice and thick. Once the rice has cooked through and the coconut milk has thickened, take off the heat and add the vanilla. This is good either hot or cold and the toppings for garnish are endless.

Serves 6-8

Irish Soda Bread

2009-03-20T11:41:00.000-07:00

March 20, 2009

I was in search of an Irish soda bread recipe the other day, being the week of Saint Patricks Day and all, so I did my usual search on the Internet. I came across many different variations and one website devoted to preserving traditional soda bread. They were adamant that you must only use flour, salt, baking soda and buttermilk for a traditional soda bread, but I wanted to play around and so I found a recipe to try in a book I have owned for over 10 years. Home Baking, authors Jeffrey Alford and Naomi Duguid, have complied baking recipes from all around the world with stories about the people and places these recipes come from. I have turned to this book quite often and have never been disappointed. There rendition includes butter and oatmeal and it is really great.

Bread Making Stages

Dry ingredients and butter.

Make a well and add the buttermilk.

The dough is fully mixed.

Shaped and ready to go in the oven.

Cross cut and ready to bake.

Covered with a cake pan.

The bread is ready!

Irish Soda Bread

I love to make toast with this in the morning with Irish Kerrygold butter and a drizzle of honey.

3 Cups whole wheat flour, I used T.J's light wheat, great flavor

3 Cups pastry flour or all purpose flour

1 Tablespoon kosher salt

1/4 Cup packed light brown sugar

2 Teaspoons baking soda

1/4 Cup oatmeal or rolled oats

or another 1/4 cup of whole wheat flour

12 Tablespoons (1 1/2 sticks) unsalted butter, chopped into small pieces and slightly soft

2 Cups buttermilk, or whole milk soured with 1 Tablespoon mild vinegar

Place a cast iron skillet or a baking sheet on the middle rack in the oven and pre-heat oven to 375 degrees F.

Mix all of the dry ingredients together in a big bowl. Cut in the butter with your hands by rubbing the flour with the butter until you get a sand like consistency. Make a well in the center and pour the buttermilk in. Mix well to moisten the flour thoroughly. The batter will be moist and heavy. Use wet hands to pull it together and knead on the counter a bit until smooth.

Shape it into a two inch high dome about 8 inches in diameter.

Transfer the loaf to a flour-dusted peel or the back of a baking sheet dusted with flour. Cut a 1/2- inch- deep X across the top of the bread, and transfer the bread to the preheated skillet or baking sheet.

Now if you have a 10 or 12 inch cake pan that is 2 inches high, cover the bread with it. If you don't than you can use tin foil. ( This step is not in the book but I read about this somewhere and it made a lot of sense to me because soda bread is a very dense bread and needs a long baking time and this helps it from getting to brown.)

Bake covered for 30 minuets, remove the cover, and finish baking another 20-30 minuets. The bread will look like an over grown muffin, with a yellow-brown color. It will be firm to touch and the internal temperature should be 200 degrees F. It slices best 12 hours after baking.

Serves 10-12

Bhindi Masala

2009-03-16T10:23:00.000-07:00

March 16, 2009

Bhindi, or okra in English, is one of those vegetables you either love or hate. I am happy to say that I love okra and this is my favorite way to eat them. I was first introduced to this dish in Pakistan on a hot summer day for lunch. Paired with salty lassi and fresh roti (whole wheat flat bread) right off the tava (a flat, round pan for cooking roti) , nothing better. In Lahore, a Punjab region of Pakistan, onions and tomatoes are the stars in this dish. It is important to use fresh okra if possible because the success to this dish is to get a nice brown caramelization on the okra and the frozen variety just has to much water to achieve that.

Three Stages of Cooking

Just Beginning Brown

Okra Just Added

Caramelization Achieved

Bhindi Masala

Use a cooking oil that can stand up to high heat. I used my favorite, grape seed oil, but ghee or peanut oil would work well too. Do not be afraid to use a little more oil because it is important to keep things lubricated or the color and texture will be all wrong. You are pretty much pan frying this dish. The trick here is to keep all of your ingredients ready so you can keep the kharhi or Chinese wok on high heat through out the cooking process otherwise you will end up with a mushy, slimy texture.

1/4 Cup oil

1.5 pounds okra, steam and tip removed and cut into 1/2 inch rounds

3 small yellow onions, each sliced in half and then slice each half into thin half moons

2 Roma tomatoes, seeded and diced

2 Serrano green chilies, sliced into thin strips

1 Tablespoon garlic, minced

1/2 Teaspoon turmeric

1 Tablespoon cumin, ground

1 Tablespoon coriander, ground

1/2 Teaspoon garam masala

1 Teaspoon red chili powder

Salt to taste

1/4 Cup cilantro, chopped

In a large kharahi or Chinese wok, heat the oil to high, just as the oil begins to smoke, carefully add the onions and stir them around to coat with the oil. Just as they start to turn color on the edges, add the okra and again stir to coat with the oil. Spread the mixture out and let sit on high heat for about a minuet and then carefully stir the vegetables around to get the bottom mixed in with the rest and again spread them out and let sit to brown the bottom. You want to do this about three times to achieve a good start of the caramelization before you add the other ingredients. Next, add the Serrano, tomatoes, garlic and spices and salt to taste. Gently, stir to combine. I like to use a folding method as to not break the okra apart. Continue with the cooking method mentioned above and when you see that the mixture is starting to turn soft, you are done. Garnish with the cilantro.

Serves 6

Split Pea Soup Updated

2009-03-10T16:15:00.000-07:00

March 10, 2009

I love to make this soup when I want dinner fast and easy. It's so filling and satisfying, everyone in my family agrees. The addition of the raw pureed spinach is fun because it adds a punch of color and nutrition without any of it's flavor so it's great for your little ones. The ginger and turmeric are known for anti- inflammation and the split pea is high in fiber so here's to your health!

Split Peas

Split Pea Soup Updated

With spring just around the corner this soup will definitely inspire. I like to add either 1 diced potato or 1/4 cup of barley to this soup if we are really hungry. Add the potato half way through the cooking process and the barley at the time you add the split peas.

Pureed Raw Spinach

1# green split peas
2 Tablespoons oil
2 small yellow onions, small diced
2 carrots, small diced
2 celery stalks, small diced
3 garlic cloves, minced
1 Tablespoon Ginger, minced
1 Teaspoon thyme, dried
½ Teaspoon turmeric
1 bay leaf
8 cups chicken stock, or vegetable stock if vegetarian
3 ounces fresh spinach
Salt and pepper to taste

Rinse the split peas well and set aside.
Heat the oil in a large pot over medium-high heat. Add the onion and sauté for 2-3 minuets until translucent, then add the carrots and celery and cook for another 2-3 minuets, add the garlic, ginger, thyme, turmeric and bay leaf. Let cook for a minuet more then add the split peas and chicken stock. Stir to combine and bring to a boil. At this point I recommend tasting the broth carefully and adding the salt and pepper to taste. Keep the salt slightly less than you would enjoy because the soup will reduce a bit as it cooks and the salt will intensify. Now lower the heat to simmer, cover partially with the lid and let cook until the split peas start to break down and soften, about 30-45 minuets. Just make sure to stir occasionally so the soup does not stick to the bottom of the pot. While the soup is cooking take the fresh spinach and about ¼ cup of water and puree in a blender.
Set aside and when the soup is done stir in the spinach puree, taste again for salt and pepper. The soup will be a vibrant green. Make sure not to cook the soup any further or the color will fade. Serve with a splash of extra virgin olive oil.

I like to serve this soup with slices of toasty bread, rubbed with raw garlic cloves, drizzled olive oil and a sprinkle of sea salt.

Serves 6

Beautiful Pesto

2009-03-01T22:54:00.000-08:00

March 1, 2009

I am always looking for perfection in the kitchen and I came across this video: http://www.chow.com/stories/11508 The Perfect Pesto, on chow.com and I was very impressed. Chef Paolo Laboa of Farina restaurant in S.F shows his version of pesto.I am not sure it can get better than this. The feature photo above is by fabrisalvetti's photostream on Flicker.com. Be inspired!

Old School Meatloaf and Mashed Potatoes

2009-02-28T16:40:00.000-08:00

February 28, 2009

This is another dish that takes me back to my childhood. I have a hard time updating this recipe because the flavors in this are what my mouth expects when I'm eating meatloaf. I decided to pair it with real old school mashed potatoes, peas and carrots. Some days are just like that. I still use Lipton onion soup mix in the little packets and ketchup is a must. The only change I have really made is tossing out the American cheese for the topping and use a simple yogurt cheese, I could use jack or cheddar but I stay away from lactose as much as possible cause we don't get along. I also use half beef and half turkey because like the meatballs in the previous post, I think it gives it a better texture.

Old School Meatloaf and Mashed Potatoes

I have not listed any salt in the meatloaf ingredients because the Lipton soup mix and the ketchup have quite a bit of salt already. I do recommend taking a small piece of the mixture and cooking it in a skillet so you can taste test and add any salt or pepper if needed. Also you will notice 3 medium size holes in the meatloaf before baking. I think this helps cook the loaf evenly so the edges do not dry out. I use a round wooden handle for the holes.

For the Meatloaf:

Pre-heat oven to 350 degrees F

1.25 pounds ground beef

1.25 pounds ground turkey

2 eggs

3/4 Cup bread crumbs

1/4 Cup milk

1/2 Cup ketchup, plus more for the topping

1 medium yellow onion, rough chop

1 small carrot, rough chop

1 small stalk celery, rough chop

3 cloves garlic, rough chop

1 packet Lipton onion soup mix

2 slices of cheese of your choice

In a large bowl add the ground beef and turkey, eggs and bread crumbs. Pour the milk over the bread crumbs and then add the ketchup to the bowl. Take the onion, carrot, celery and garlic and chop it finely in a food processor, this can be done by hand if needed. Add the vegetables to the bowl along with the packet of Lipton onion soup mix. Gently mix all of the ingredients with clean hands until all is combined. Be careful not to over or under mix.

Using a roasting pan, lightly oil the bottom and then place the meat into the pan and shape the meat into a loaf shape, about 10 inches long, 4 inches wide and 3-4 inches high. Now make three holes down the middle evenly placed.

Place in the oven and bake for about 35 minuets and then spread about 3 tablespoons of ketchup over the top and two slices of the cheese of your choice. Finish cooking for about 10-15 minuets more or until the meat's internal temperature is 160 degrees F and the cheese is melted. You could omit the topping if you wish.

For the Mashed Potatoes:

4 large russet potatoes, peeled and each cut into 12 pieces

4 Tablespoons butter

1/2 cup milk, warmed

salt and pepper to taste

In a large pot add the potatoes and cover by two inches with cold water. Put over medium-high and bring to a boil. Cook the potatoes through but be careful not to over cook or they will become water logged. You can check for doneness by inserting a knife in the largest part of one of the potatoes. If there is no resistance then they are done. This takes about 20-25 minuets.

Drain the potatoes, put them back in the pot and add the butter, milk, salt and pepper to taste. With a hand held mixer beat the potatoes carefully, before turning the machine on smash the potatoes with the head of the beaters so the potatoes do not go flying out of the pot. Start on low and slowly build up to medium high speed. This is the best method for whipping the potatoes without making them sticky. When there are no lumps visible, taste the mixture and adjust the butter, milk or salt if needed. More milk can be added if they are not smooth enough, the butter for a richer flavor and salt because it is mashed potatoes best friend. It helps enhance the flavor and you can get away with less butter if you balance the salt just right. Be careful not to add to much milk though because it can make the texture grainy.

For the Pan Gravy:

3 Cups Beef broth

Wondra quick mixing flour

After the meatloaf has cooled for about 10 minuets, take the meatloaf out of the roasting pan and reserve it on a serving platter. Drain the oil from the pan and place the pan over the stove burner on medium heat. Add 1 cup of the beef broth and with a cooks spoon scrape the browned bits off the bottom. This is called deglazing. Next add the rest of the beef broth and turn the heat up to high. Let it reduce by a third, reduce the heat to medium and then slowly add the wondra with a whisk a bit at a time whisking as you go until you get a consistency that coats the back of a spoon. Take off the heat and pour into a gravy boat.

Wondra is a great way to cut the fat. There is no need for adding oil to the gravy using this method and it is much quicker for a home style meal.

I like peas and carrots sauteed in a bit of butter, olive oil mix. The olive oil helps the butter from burning. I used fresh carrots and frozen peas since the peas are not in season right now.

Chicken Cacciatore

2009-02-25T15:53:00.000-08:00

February 25, 2009

By now you might have noticed that I have been making a lot of comfort style foods. I am cold and it's been raining, so that's part of it. You will also be seeing a mix of different styles and culture confusion on my part. Growing up in Northern California, being Italian-American

heritage and married to a Pakistani, what do you expect? OK, so I have to throw my German, Scottish Heritage in to or if my Mom reads this I will never hear the end of it. Sorry Mom, Italian trumps everything! So for today, staying true to that statement, I will be sharing my Chicken Cacciatore. I like using fennel in this during the winter. You could omit it if your not a fan but it does not over power at all. I like to keep some of the vegetables diced in large cubes, about 1 inch square, or you will loose them to the long simmer and some small diced so they become part of the sauce. I paired this with polenta but you could also serve this with mashed potatoes or rice if that's your thing.

Chicken Cacciatore

I also add two roasted red bell peppers to this dish. I love the slight smokey, sweetness they impart. You could buy them in a jar but roasting them at home is really simple and cheaper too. I have a gas flame but if you have an electric or other cook top than the broiler oven or BBQ works great.

Ugly, but you get the point.

Pre-heat oven to 350 degree F with the rack in the middle

1 Tablespoons oil, grape seed oil works great
1- 3pound chicken, cut into 10 pieces
1 medium yellow onion, large dice
1 medium fennel (bulb only), large dice
2 stalks celery, small dice
1 medium carrot, peeled and small diced
1 Cup button mushrooms, sliced
1 Cup pear or cherry tomatoes
3 cloves garlic, minced

Spice Mixture:
1 Bay leaf
1 1/2 teaspoon dry Thyme
1 1/2 teaspoons fennel seeds
1 Tablespoon mild paprika
1 medium pinch saffron threads
Salt and pepper to taste

Place in a small dish and set aside.

2 red bell peppers, roasted, peeled, seeded, 1 chopped large dice/1 set aside.
12 ounce can peeled tomatoes

Puree the 1 roasted bell pepper and 12 ounce can of tomatoes, set aside.

1 Cup red wine (for non-alcohol chicken broth and 1/2 lemon)
1 1/2 Cups chicken stock

Browning the Chicken

Adding the veggies

Sprinkle the cut chicken with salt and pepper and heat the oil in a dutch oven over medium-high heat. Brown the chicken pieces on both sides in two batches and reserve on a plate.

Next add the onion, fennel, carrot, celery, salt and pepper to taste to the same dutch oven and saute over medium heat until slightly soft, about 2-3 minuets. Now add the mushrooms, cherry tomatoes and garlic and continue to saute about 3 minuets. Add the spice mixture and stir to combined allowing the spices to open up. Now add the red wine or 1/2 cup of chicken stock, turn up the heat to high and reduce by half. Don't take your eyes to far at this point because 1/2 cup isn't that much.
Once the liquid has reduced bring the heat down to medium-high, add the roasted bell pepper and tomato puree. Now add the chicken stock. Stir to combine and then add the browned chicken pieces with their juices back to the pot. Bring to a boil, taste for seasoning, adding salt and pepper to taste and adjust spices if necessary and if you are omitting the red wine then add the juice from the 1/2 lemon. Cover pot with lid and finish cooking in the oven for about 1 hour.
Serve with:

Serves 6

Trader Joe's Inspired Greek Salad

2009-02-24T16:40:00.000-08:00

February 24, 2009

This is a salad I have been making for the past year. I shop at Trader Joe's a lot and always have my favorite products on hand for last minuet dinners. I will be posting a Trader Joe's inspired recipe every so often. This is my current favorite. I love their breaded eggplant cutlets and they play well in this salad because the texture is great. A while ago I ran out of oil in my pantry and really wanted this salad which I usually dress with good olive oil and lemon juice. So I compromised, I thought. Turns out that I got lucky and the oil free version was really tasty. For the dressing I had some eggplant hummus and some lemons on hand, with a little addition of salt and pepper.

While I was baking the eggplant cutlets I popped in some cherry tomatoes that I had tossed with some chili oil, the only oil I had on hand, and roasted them until they were nice and caramelized. The eggplant needs a bit more time in the oven than the package directions for this. I like to get them nice and crisp and I flip them over with tongs half way through the cooking process. Chopped romaine, feta cheese, kalamata olives and cucumbers round this salad out and for a bit more texture I break up some Ak-Mak crackers in the end right before I toss it.

T. J's Inspired Greek Salad

You could add a bit of red or green onion and maybe some Italian parsley, I just did not have any on hand. Also if you don't have any hummus around, than a good olive oil and lemon dressing tastes great. Just drizzle the oil first onto the salad, sprinkle with salt, pepper and finish
with some fresh lemon juice. Add the crackers, toss and enjoy!

Crisp Romaine Hearts

Sheep's Milk Feta Cheese

1 head of romaine hearts, chopped

6 pieces breaded eggplant cutlets, follow package directions and let crisp for a few minuets more

1/2 Cup cherry tomatoes, tossed in oil, sprinkled with salt and roasted at 400, about 15 min.

1/4 Cup Kalamata olives

2 inch square piece of feta cheese, cubed

1/2 cucumber, sliced horizontally and then into 1/4 inch thick half moons

2 Ak Mak cracker squares, broken in small pieces

Dressing:

2-3 Tablespoons hummus, any brand will do

1 lemon, juiced reserved

salt

pepper

For the dressing:

In a small bowl add the hummus and slowly drizzle half of the lemon juice in and stir to smooth.

Taste and then add enough salt, pepper and more lemon juice to taste. Set aside

To assemble:

In a salad bowl add the romaine lettuce. On a cutting board slice each eggplant round into 4 strips.

Reserve 6 slices and add the rest into the bowl. Now add the roasted cherry tomatoes, kalamata

olives, feta cheese, cucumbers and drizzle the dressing over the salad. Now add the Ak Mak crackers and gently toss to coat. Divide into 2 shallow bowls and garnish each plate with 3 eggplant slices.

Serves 2

Lemon Pudding Cakes

2009-02-22T14:44:00.000-08:00

February 23, 2009

I have been saving this recipe since June of 2007. I am a food magazine junky. I find nothing more relaxing then sitting with my coffee in the morning and a fresh copy of one of my favorite magazine. I also keep track on the web for new food trends but the anticipation of a new issue always makes me happy. This one comes from Food and Wine. It is an article about a fellow blogger Sara Kate Gillingham-Ryan(long name!) Her blog can be found on a great site I also love- www.apartmenttherapy.com which her and her husband edit, or at least they did in 2007. The site "approaches home design with a minimalist's eye". The have a section called-

www.thekitchn.com spelled without the "e".

This recipe is a great quick dessert and it is also pretty light on the calories-170 per serving. The cakes are baked in individual 6 oz. ramekins. It is called a pudding cake because when you bake it the liquid settles to the bottom forming a light lemon pudding and the pillow soft cake rises to the top. I did't have any berries or whipped cream on hand when I took the picture but it they would make for a nice addition. It says in the artical that the cakes can be stored in the fridge for up to 2 days.

Lemon Pudding Cakes

This recipe was adapted from "The Greyston Bakery Cookbook" Sara wrote this book for the Greyston Foundation in New York- a community-development organization started by a Buddist.

If you have a large crowd this recipe doubles well.

3/4 Cup granulated sugar

1/3 Cup all- purpose flour

3 large eggs, seperated

2 tablespoons unsalted butter, at room temperature

1 Cup skim milk

5 tablespoons fresh lemon juice

1 teaspoon finely grated lemon zest

1/4 teaspoon salt

Fresh raspberries or blackberries for garnish

Pre-heat the oven to 350 degree ferinheit. Spray six 6- ounce ramekins with vegetable spray, or lightly coat with melted butter.

In a medium bowl, whisk the sugar with the flour. In another bowl, whisk the egg yolks with butter until well blended. Whisk in the milk, lemon juice and lemon zest. Pour the lemon mixture into the sugar mixture and whisk until smooth.

In a medium bow, beat the egg whites with the salt until firm peaks form. Gently fold the egg whites into the lemon mixture.

Pour the batterinto the prepared ramekins and transfer them to a small roasting pan with an even bottom.

Place the pan into the oven and pour in enough hot water to reach halfway up the sides of the ramekins.

Bake the pudding cakes for 35 minuetsor until they are puffy and golden on top. Using tongs, transfer the ramekins to a rack to cool for 20 minuets. Serve the cakes in the ramekins or run a knife around the edges and unmold onto plates. Serve warm or at room temperature with the berries.

Serves 6

Pasta e Fagioli

2009-02-22T11:29:00.000-08:00

February 22, 2009

On a rainy Sunday Pasta e Fagioli is a winner. It is an Italian peasant dish and one of the most soul satisfying dishes when your cuddled up at home. It is a combination of beans and pasta simmered in a tomato broth. The starch of both the beans and pasta thicken the broth and when you see the pasta look a bit swollen, unlike the al dente I usually prefer when eating a pasta dish, you know that you have achieved greatness. There are two ways to go with the beans. Dry or canned. It depends on how much time you have or want to spend but if you have the patience, dried is the way to go because you have the bean liquor that is left when the beans are done cooking and it adds a nice depth of flavor to this dish. I also start out with the soffritto preparation, like my pasta sauce for My Spaghetti and Meatballs. The slower you go with building this dish the more satisfying it will taste. You could always modify this recipe with canned beans and skip the soffritto step with good results if you need something quicker. Another plus is that this dish heats up perfectly for next day left overs.

Pasta e Fagioli

Be careful as this cooks making sure it does not stick to the bottom and burn. Once you have all of the ingredients in the pot, make sure to bring the heat down to simmer and stir from the bottom occasionally.

I like to use dark red kidney beans in this dish though white cannellini are traditional. I like the rich color they impart.

For the beans:

1 Cup Dried red kidney beans

Rinse the beans in cold water and then soak the beans overnight. Next drain the soaking water and add the beans to a large pot covering the beans with water by 2 inches. Bring the mixture to boil, cover with the lid and then turn the heat down to simmer for about 1- 1/2 hours until the beans are tender and cooked through. This is very important for this dish because in the second cooking the tomato broth will not be able to tenderize the beans much further. Reserve the beans and cooking liquor. Can be done a day ahead.

3 Tablespoons Olive oil
2 Stalk celery, fine diced
2 Small carrots, fine diced
1 Small onion, fine diced
1 teaspoon Kosher salt
3 Cloves Garlic, minced
4 Cups Chicken broth

Heat the oil and sauté the celery, carrots and onion on medium-high heat with a teaspoon of kosher salt. Once the mixture has come up to heat turn down to low, and simmer slowly to draw out the flavors. About 10 minuets into the cooking add the garlic and finish cooking for about 10 more minuets until the vegetables are soft and light brown. This method is also called soffritto in Italian. Add the chicken broth.

3 Cups cooked dark red kidney beans or 2 cans dark red kidney beans
1 ¼ Cups Salad macaroni
1 ½ Cups Marinara sauce, homemade or your favorite bottled pasta sauce
Salt and pepper to taste

Parmesan cheese to garnish

Add all ingredients into the vegetable, chicken broth mixture and stir until combined. Cook on medium-low, stirring occasionally, until most of the liquid has been absorbed. The pasta should be swollen and slightly over cooked. Drizzle with olive oil and adjust the salt and pepper to taste.
Serve with Parmesan cheese.

Serves 6

My Spaghetti and Meatballs

2009-02-16T11:43:00.000-08:00

February 16, 2009

Spaghetti and meatballs are one of my favorite childhood comfort foods. I was influenced by my family's Italian restaurant and this dish was one of the most requested aside from the cheese ravioli. This is the kind of dish that has a thousand identities because so many have left their own mark on this classic dish. I have come back to this one time and time again because it always nourishes my soul. It is not my families version, though I have a special place in my heart for those flavors, it is the one that I enjoy most. I developed this version over time.

I have adapted a technique with the onions that we use in the restaurant to make some of our Pakistani dishes and was surprised to see it being used in an episode of Diner, Drive-Ins and Dives, one of my guilty pleasures, at Donatelli's Italian restaurant in their meat sauce recipe. You start out with chopped yellow onions, a teaspoon of kosher salt and a pinch of paprika and slowly over low heat cook them in an oil bath until the onions turn soft. It is similar to the French confit method: http://en.wikipedia.org/wiki/Confit

For the sauce I keep it pretty simple. It starts with a soffritto, in Italian it means to take onions and garlic which have been diced fine and cook them until they are translucent and the garlic is pale gold, you may also add carrot and celery to this as I do. I am a great fan of Marcella Hazan and have learned this philosophy from her book, Essentials of Classic Italian Cooking, and though I do stray from the classic applications by adding my own touches I can not speak enough about how these techniques have added a sense of passion to my food. I will blog about this in more depth someday. I cannot stress enough that the quality of the tomato product you use for this sauce is most important. I use the famed San Marzano tomatoes in the 28oz. cans. They are lacking that overly acidic bite and metallic taste you get with the other canned tomato products. Another substitute is a tomato product I get at Trader Joe's that comes in a box rather than a can and has garlic, onion and basil for added flavor. It is called Italian Tomato Starter Sauce and I like its bright clean flavor.

I also like my tomatoes to be ground finely in this sauce, it reminds me of the scene in the Disney movie "Lady and the Tramp", by the way it's really hard to get two dogs to follow directions at the same time. Anyway, back to this recipe, this step depends on your preference. I actually grind the canned tomatoes in the blender before adding them to the pot. I finish the sauce with Italian parsley and basil and then stew the meatballs in the sauce for at least 1 hour. This is really key and I know this well because our family's meatballs always tasted best when they were kept in the sauce throughout the day on a very low simmer.

For the meatballs I use an even combination of ground beef and ground turkey. I do this because we do not eat pork and straight beef seems to tough for me. The meatballs come out very tender but hold their shape perfectly. I bake them in the oven and then brown the tops with the broiler for just a few minuets.

The best thing about this dish is left overs the next day.

I usually cook a pound of spaghetti, Barilla Thick Spaghetti is my favorite, reserve the meatballs with about half of the sauce keeping just enough sauce in the pot to just coat the pasta. I also like to keep a bit of the cooking water after the pasta has cooked reserved to add to the spaghetti when I am tossing it with the sauce. Drizzled with a bit of olive oil and a bit more fresh parsley and basil. I keep the reserved sauce and meatballs on the side for those who like a heavier hand and what's left for the next day turns into Meatball Parmesan Sandwiches. I like to use either focicca rolls like the one pictured or the long rolls with a crunchy crust and a soft crumb. Topped with thinly sliced onions, grated Parmesan and toasted in the oven is the best way to enjoy this.

Spaghetti and Meatballs

One thing to keep in mind is the amount of salt you use in the sauce. Do not be shy on the salt as it really brings the flavor out in the tomatoes. Taste as you go along.

MEATBALLS: yields about 32

3 Tbsp. Olive oil
1 Yellow onion, small diced
3 Clove garlic, chopped
1/4C. Italian parsley, chopped
1.25 # Ground beef, lean
1.25 # Ground turkey
3 Slices white bread, crust removed and small diced
1 C. Milk
1 Egg
1/2 C. Parmesan cheese

Method:
Pre-heat oven to 350 degrees F. Have ready a sheet pan lined with foil and lightly coated with oil.
Heat the oil in a sauté pan and cook the onion until translucent. Add the garlic and parsley and cook until the garlic is fragrant. Take off the heat and let cool.
Combine the meats in a large mixing bowl. In a medium bowl add the bread cubes and milk and let soak. Now add the cooled onion mixture, egg, and Parmesan cheese to the meat bowl. Take the bread soaked bread and squeeze out the milk. Add to the meat mixture and discard the milk. Add salt and pepper to taste and lightly mix the meat mixture until just combined, making sure not to over mix.
Form the meatballs into 3 oz. portions, or large golf ball size. Place on the sheet pan and bake in the oven for 15 minuets. Now turn on the broiler and brown the tops of the meatballs, turn over with tongs and brown on other side. Take out of oven and set aside.

MARINARA SAUCE:
1 Yellow onions, small diced
1/3C. Oil
2- 28 oz. San Marzano Tomatoes, ground
6 Garlic cloves
1/4C. Basil leaves, chopped
1/4C. Italian Parsley, chopped
Salt and Pepper to Taste
1/4tsp. Sugar
Basil and Italian parsley to garnish

Parmesan to garnish

1 pound spaghetti, cook according to package directions. (Once cooked reserve 1 cup of cooking water to thin out the sauce if needed.)

In a small saucepan add the oil, onions, 1 teaspoon of kosher salt, a pinch of paprika and cover with a lid. Cook over simmer, stirring occasionally, for 1 hour until soft making sure not to develop to much color though. (This can be done ahead of time and refrigerated until needed up to 1 week.)
In a large pot add the tomatoes, and grate the garlic cloves into a paste and cook over low heat. Add the onion, oil mixture, sugar and adjust the salt and pepper to taste. Cook over low heat for about 30 minuets and then add the basil and parsley.
When the meatballs are done add to the pot and cook covered over low heat for 1 hour.
When the sauce and meatballs have been simmering for about 45 minuets start to boil your pasta, drain, reserving the 1 cup of cooking water.

Now reserve the meatballs with about half of the sauce in a serving dish and add the spaghetti to your sauce. Gently toss the spaghetti in the sauce and add a bit of the reserved water over medium heat until you get your desired consistency. Drizzle with a bit of olive oil and add some of the garnish of basil and parsley. Serve the spaghetti topped with some of the meatballs and grated Parmesan cheese. Serve the remaining meatballs along side.

Serves 6

Wild Flour Bread

2009-02-11T14:08:00.000-08:00

February 11, 2009
If you ever find yourself near Sebastopol, Ca. in a little town called Freestone then make sure to check out Wild Flour Bread Bakery, http://www.wildflourbread.com/ , and enjoy some amazing breads right out of the wood fired brick oven. My family and I make a yearly drive into Sonoma County just to visit this great little find hidden in a bend in the road. When you walk in the shop you immediately sense that you are somewhere special. The aroma of yeasty bread baking in a wood fired brick oven, and the sight of all the bread piled high in front for all to see is just the beginning. They also make crunchy biscotti that are full of tasty treats like crystallized ginger with almonds or chocolate hazelnut and beautiful scones with unique, balanced flavors.
My children's favorite is the cinnamon sticky bread, loaded with raisins, walnuts and not too sweet cinnamon gooeyness. They seem to fold the dough around this filling so you end up with chunks of yeast bread surrounded with just the right amount of filling. My personal favorite is the goat cheese, green onion flat bread. The slight tang of the goat cheese is very satisfying and the green onion adds a hint of bite. They also offer coffee and tea so it is a great place to stop in for a snack and a bag full of bread to journey home with.

If you venture outside around the back you can explore a secret garden for all to enjoy with chickens, white pony and goats to to boot. They have used the land in such a rustic and useful way that it really feels that you have stepped into a private Tuscan garden. They have fruit, vegetables and flowers growing in beautiful harmony with the animals comfortably nestled in here and there.

Vibrant Swiss ChardRooster and Chicken CoopPony in Gallop

Once you have spent your senses on the bread, nature and farm animals walk around to the other side of the bakery and stop into the little antique shop. I have to admit that I can not remember the name but you can't miss it because it is the only other business near by. They have a lot of fun things inside and when we are there, usually in December, they have a bunch of interesting hats inside and outside the store to try on and they are very reasonable so it's easy to splurge.
My next trip up I am planning to check out a new restaurant up the road in Occidental, Barley and Hops. I read a review about them on http://blog.pressdemocrat.com/biteclub/2009/01/barley-and-hops.html and it looks impressive.

Their located at:

3688 Bohemian Hwy, Occidental, 707.874.9037.

Drop a comment if you get there first.

Indian-Pakistani Style Lemonade (Neembu Pani)

2009-02-10T10:39:00.000-08:00

February 10, 2009

Since this blog is named after salt and lemons I have decided to post my very first blog in honor of these two ingredients in the simplest form, Neembu Pani or Indian-Pakistani style lemonade. The first time I encountered this beverage was when I was down with the flu and my mother-in-law made me neembu pani to ease my stomach.
When she handed it to me I was sure it would make things worse but very soon after it really did help settle my stomach and I have been a believer ever since. The combination of fresh lemon juice, sugar and just enough salt to taste is so refreshing and soothing. I have had other variations that use black salt and some add cumin seeds, but the simplicity of this version suits me best.
The only adjustment I have made over the years is substituting the granulated white sugar for blue agave sweetener. I buy it at our local Trader Joe's and just love it. It is extracted from the core of the blue agave plant hence the name. I like it because it is 25% sweeter than granulated sugar, which means I can use less, and the Glycemic index is 39 or less and I don't have to waste any time dissolving it into the liquid. It is similar to honey but milder in flavor if you use the light or amber varieties. The dark variety is better suited for recipes with stronger flavors and a need for more caramel notes. It has about 60 calories per tablespoon.

I am spoiled to have a beautiful Myer lemon tree in my backyard that produces perfectly balanced sweet/sour lemons all year long. If Myer lemons are not available than you will have to adjust the sweetness and the salt in this recipe to your likeness because Myer lemons do make all the difference but do not fear, either way the combination is a winner.
For the salt I use kosher. The Diamond Crystal brand in the big red box is my favorite because of the simple salt taste and the size of the crystals are really easy to dissolve.
So if your down with a cold or need a pick me up try a glass of neembu pani. You don't need to wait for summertime to enjoy, though it is great on a hot day to quench your thirst too.

Indian-Pakistani Style Lemonade

(Neembu Pani)

You are looking for a slight sourness from the lemon but more of the sweetness and a slight salty finish. If you need to adjust I would add a little at a time. If sweetness is needed add 1 tablespoon at a time and for the salt 1/8 teaspoon at a time. You may need to add a bit of both as one throughs the other off.

1 cup or about 4 medium size Myer lemons

4 cups water

1/2 cup blue agave sweetener

1 tsp. kosher salt

Juice the lemons with the pulp avoiding the pits. Mix the water with the juice in a nonreactive pitcher. Add the agave and salt and stir until completely dissolved. Let the mixture rest for about 10 minuets and give one last stir. Taste to see that the flavors are balanced. If you are under the weather resist the urge to add ice and drink this room tempature. I find it more soothing.

Serves 4