How To Do It (With Food)

Crème Fraîche Cheesecake

2011-07-15T17:09:00.000-07:00

Earlier in the week, DD#1 and I had a friendly challenge: to beat one another's scores on a practice test of the verbal section of the GRE. As it happens, I lost the challenge. My score was respectable enough, but she squeaked past me, and so I was tasked with the penalty, and a sore one it was, to make this cheesecake from the NY Times. I even had to eat a piece of it!

First, because the recipe is crust-less, I made a graham cracker/walnut crust, which was improvised from another internet recipe, but which is essentially 1 pkg. of graham crackers (one sealed plastic pkg, not the entire box), crushed; 1/4 c. walnuts, finely chopped; 1 T. sugar; and 1/3 c. melted butter. Mix all together and press into bottom of springform pan. Bake 8-10 minutes at 350 degrees. Cool completely before putting batter in to bake per the rest of the recipe.

The NYT recipe calls for sour cherries, pitted and cooked, but my friendly Trader Joe's carries jarred Morello cherries, so I used a jar of these, and the cooked down syrup sufficed for the sauce in the recipe.

The batter requires one quite surprising ingredient, aside from the novelty of making a cheesecake with goat cheese:

The strange thing is that, at 1/4 t., we really didn't notice any peppery flavor. If this grabs you, consider upping the amount to 1/2 t.

Also found at TJs was the creme fraiche, and my, was it rich. Added to the goat cheese and a block of cream cheese, it was divine, and I believe, contributed to the great texture of this cake.

The recipe is a cake walk (yuk yuk), and later, with cherries spooned on top, a slice of this was an outstanding consolation prize.

DD#1 took the real deal today (did great!)

Slow-Baked Beans and Kale

2011-02-11T09:40:00.000-08:00

Now, at first glance, that title might not entice. However, when I was first directed to the NY Times recipe by DD#1, I thought, hmmm, that DOES sound tasty. Comfort food with extra healthy ingredients. So I picked up some Great Northern beans and dinosaur kale, and over two days, I created this:

Granted, as usual, I didn't play it exactly as the NYT recipe indicated, but the result is quite satisfying. My thoughts on mods for this recipe are:
1. Soak beans overnight (rather than four hours). Rinse well and then continue with recipe, over a Saturday or Sunday afternoon.
2. OK, so I don't own Herbes de Provence. Nor could I whip together a Bouquet Garni. But some dried thyme, parsley, and a bay leaf worked nicely. What I am missing with the HdP I don't know, and it seemed irrelevant when we took our first bites of the dish at dinner last night.
3. When I put the casserole in the oven the first time (I cooked it over two sessions), I started with everything BUT the extra water. I added that a bit later. Mainly the reason for this can be seen here:

My casserole was JUST a little too small to do the job, and there was overage onto a cookie sheet I'd placed below. Until much of the first liquid had cooked into the beans (or over the sides of the dish), there was no room for the water.
4. The bread crumb mixture is a great touch, one that somehow satisfies separately from the creamy beans and kale. Next time, though, I'd add some grated Parmesan.

All that said, though, I am making this puppy again, soon! Y-U-M!

Really Drunken Pork

2011-01-24T10:28:00.000-08:00

Here's yesterday's culinary masterpiece: Really Drunken Pork. I used both tequila (to deglaze the pan when I seared the pork before cooking) and beer (during the oven time), and the resulting pork stew tastes divine.

Really Drunken Pork
Preheat oven to 425 degrees.
Spray a Dutch oven with cooking spray and set aside.

1 pork tenderloin
2 Tbsp. flour
1 Tbsp. canola oil
juice of two limes
1/4 c. tequila (hell, put in 1/2 cup!)
3 garlic cloves (not peeled)
1 large onion, chopped coarsely
1 bottle beer (I used Corona)
1 can pinto beans, rinsed and drained
1 c. cooked brown rice
salt to taste

Roll tenderloin in flour until well coated and sear in the oil, heated in a frying pan. Turn frequently to get all sides browned. With tequila, deglaze pan and add lime juice. Cook briefly, until liquid is reduced by half. Put pork and pan scrapings into Dutch oven, add garlic cloves, chopped onion, and beer. Cover and cook 1 hour, and remove lid and cook another 15 minutes or so.

While pork is cooking, prepare the following salsa:
2 Roma tomatoes, chopped
1/4 onion, finely choppped
2 Tbsp. cilantro, chopped
juice of 1/2 lime
salt to taste

When pork is done, remove pan from oven. Remove garlic cloves, squeeze out garlic, and the cooked garlic back to pan. Remove pork to a plate to cool, and use a stick blender to puree the remaining juices, vegetables, and beer broth. Chop pork and return to pan. Add one can of cooked pinto beans, and cooked brown rice. Add salt if needed. Reheat gently.

Put pork stew on plates, and add a generous helping of salsa and a dollop of sour cream. I know the picture shows a glass of red wine, but it's best eaten with a cold beer. ;^)

Tasty Stuffed Chiles

2010-10-31T19:53:00.000-07:00

Call it inspiration from being in the desert Southwest of the US last week, where so much food is made with blue cornmeal and Mexican elements. I just got this idea yesterday and had to see it to completion. We had the leftovers this evening, and they were even better than last night's meal! Could be slightly revised to make in a slow cooker.

Polenta-Stuffed Chiles

3-4 poblano chiles, straight shaped if possible (for easier stuffing)*

1 onion

1 T. canola oil

1 pkg (about 14 oz.) fresh chicken breast tenders

5 Roma tomatoes, chopped

1 14 oz. can of tomatoes

½ c. red wine (optional)

1 c. chicken bouillon

½ head of garlic (roasted ahead of time)

1-½ c. parmesan, shredded

1 c. cilantro, washed and chopped

½ pkg. prepared Trader Joe’s polenta (approx. 9 oz.)

Wash peppers and cut off tops. Save usable parts of tops and chop with ¾ of the onion. Meanwhile, remove seeds from peppers without cutting into them. Rinse out thoroughly and set aside. *Note: though poblano peppers are not particularly “hot,” when rinsing them, you may cough from the fumes created by the water spray. Similarly, if you handle them without gloves, you may regret rubbing your eyes later.

In oil, sauté onion and pepper on medium-high heat, and after a few minutes add the chicken tenders. Sauté all together until chicken begins to brown, turning chicken tenders at least once during this time.

Remove chicken to a waiting plate or bowl. Add 4 of the Romas and the canned tomatoes (or one 22 oz. can tomatoes will do fine, instead) and chop down as it cooks with the onions. When hot, add the wine and cook off alcohol. Cover with lid, turn down flame, and let simmer until all tomatoes are quite soft. Add ½ c. of the cilantro and cook down, uncovered.

Lightly grease the bottom of oven-proof casserole with oil.

Meanwhile in food processor, add the polenta, remaining chopped onion, roasted garlic, chopped Roma tomato, 1 c. parmesan, and ¼ c. cilantro. Mix thoroughly. Using a long handled teaspoon, fill peppers with this mixture, which will be slightly liquid.

Lay chicken pieces in bottom of casserole dish; use them to prop up the peppers slightly so that the filling doesn’t drip out. Add peppers.

If any filling remains, just add it to the tomato mixture that is now cooked down. Puree in food processor. Pour tomato mixture over the peppers and chicken. Place lid or aluminum foil on casserole and bake for 45 minutes. In last ten minutes, remove lid, add last of the cilantro and then last of the parmesan.

Cook uncovered until golden brown on top.

Bon apetit!

Okonomiyaki (Say THAT three times, fast!)

2010-10-16T08:42:00.000-07:00

Because I love trying new foods, and found my curiosity piqued by someone's FB post earlier this week, I decided I'd lived too long never having heard of Japanese pizza. While I want to keep trying different versions of the recipe, this was quite tasty, and I had to stop at half a "pizza" to keep to a reasonable portion size.

Here's my rendition:

Okonomiyaki with Unagi

3 small Japanese eggplants, sliced
6-8 mushrooms, sliced
1/2 c. chopped green onion
1/2 c. finely shredded cabbages
1 c. flour
1 egg
~1 c. dashi, divided use (I used a powdered kind and reconstituted it)
1 T. mayo
Japanese pizza sauce (this was my least favorite taste sensation, but mixed in with everything, it was fine)
Seaweed flakes (ao-nori)
Furikake (a sesame seed seasoning that I've used for sushi in the past)
4 oz. prepared unagi (BBQed eel), chopped

Saute eggplant, mushrooms and green onions in a scant tsp. oil. Add 1/4 c. water or dashi and cover to cook eggplant to a nice soft consistency. Remove to bowl and wipe out skillet.

In a small bowl, place flour and make a well in the middle. Add egg and 1/2 c. dashi. Stir together just until it forms a dough. Mix in cabbage.

Heat skillet to medium high and add another tsp. oil. Add dough, spreading out evenly in pan. It's nice if it's round, but, heck, it doesn't matter!

When browned on one side, probably 2-3 min., carefully flip over to cook again. Now place pancake (oops! pizza crust!) on a plate. Add sauteed vegetables.

In small jar, mix mayo with 1 Tbsp. dashi and shake well. Drizzle over pizza. Using bottled Japanese pizza sauce, do the same thing in the other direction. Sprinkle with ao-nori flakes and furikake (sesame seeds and seaweed), to taste. Top with chopped unagi.

Cut into wedges or just dig in.

Roast Pork Loin "Carnitas"

2010-10-10T08:22:00.000-07:00

I love Trader Joe's! They have awesome pork tenderloin in the meat section that couldn't be easier to roast and serve. Here's what I did with it this time.

Pork "Carnitas"

Preheat oven to 425 degrees (on "Roast" if you have a convection oven)

1 pork loin (approx 1 lb.)
2 tsp. paprika
2 tsp. cumin
1/2 t. salt
3 cloves garlic, minced
1-1/2 Tbsp. olive oil (divided use)
juice of 2 oranges and 1 lemon
cooked rice
2 onions, diced
1 pasilla or ancho pepper, seeded and chopped
2 Roma tomatoes
1/2 c. chopped cilantro

sour cream

In a Dutch oven or Le Creuset-type pot, heat 1 Tbsp. oil. Add paprika and cumin, and when hot, place pork loin in pan. Cook on high a minute or two each side, lowering flame if it starts to get too hot.

When loin is seared, add juices to deglaze the pan, scraping sides and bottom. Place lid on pot (or tightly seal with aluminum foil) and roast for 30 minutes in preheated oven.

Allow to sit 10 minutes.

Remove meat to a plate (and as much of the sauce as you can get too) and add the remaining olive oil, onions and peppers to the pot.

On the stove, saute until softened and browned. Take off the heat.

Chop pork loin coarsely, in approximately bite-sized pieces. Add sauce back into pot with cubed pork and toss to mix.

Chop tomatoes and cilantro.

Whip sour cream with a fork. Place rice in serving bowl or platter. Top with chopped meat. Layer onions and peppers on that, and end with tomatoes and then cilantro.

Sour cream can be drizzled over the entire dish or placed on table for guests to serve themselves.

Hope there will be leftovers for tomorrow night!

Crock-Pot Chili

2010-06-16T10:07:00.000-07:00

While summertime is not often the season I most want to make and enjoy this recipe, it is so dang good that I decided to include it here. You need only toss a number of great ingredients into the slow cooker before you leave for work, and when you get home, the house will smell divine. If you have time, make a batch of corn bread to go with it.

Crock-Pot Chili
1 lb stew meat, patted dry with paper towels
3 T. chili powder
2 t. ground cumin
1 t. salt
1/2 t. dried oregano
2 cans pinto beans, rinsed
1 28 oz. can tomatoes (whole or diced)
1 sm. can whole green chiles
1 medium onion chopped
2 cloves garlic, crushed and chopped fine (opt.)
2 T. tomato paste

Place beef in bottom of crock pot and cover with spices. Stir to coat pieces. Add other ingredients in whatever order; stirring is not necessary at this point. Cook on high 2-3 hours or low 4-6 hours.

When ready to serve, garnish with chopped cilantro. Sour cream is also perfect dolloped on top.

Forgot the finished product photo (again!) so you'll have to wait until I make it next time. Or better yet, go ahead--make it anyway. 8^)

Moroccan Rice--A Meal in Itself

2010-03-06T12:57:00.000-08:00

Last summer, to celebrate my husband's birthday, I wanted to make a Middle Eastern dinner and settled on lamb koftas. But what to make with that incredibly tasty dish? I searched the internet for a rice pilaf that would meld nicely and modified three recipes to get this Moroccan melange. Turns out it serves as a meal in itself, so I don't have to be up for making koftas or kebabs. It can easily be prepared vegetarian, but I prefer to use chicken stock. Serves 4 as a side dish or 3 as a meal in itself.

Moroccan Rice
1 c. basmati or jasmine rice, rinsed
2 c. chicken stock
1 stick cinnamon
1 tsp. olive oil
1 large onion, diced
1 tsp. ground cumin
1/2 tsp. turmeric
1/2 tsp. paprika
2 Tbsp. olive oil
1/2 c. slivered almonds
1/3 c. pine nuts
1/2 c. raisins (I use yellow but dark raisins are fine)
juice of two oranges (approx. 1/2 c.)
2 Tbsp. orange peel, finely minced
2 Roma tomatoes, chopped
1/2 c. chopped cilantro (fresh coriander leaves)
plain yogurt (optional)

1. Put rice on to cook, with oil and cinnamon stick added. When done, set aside without uncovering.

2. When rice has been taken off the heat, put olive oil in a large skillet and add onion. As it cooks, add dry spices. Cook, stirring, until onion is well cooked, soft and browned.

3. Add nuts and raisins. Mix and coat with the onion/spice mixture.

4. Add hot, cooked rice (remove cinnamon stick first) and heat on low.

5. Add fresh orange juice and peel.

6. Add tomatoes and heat through. Serve with chopped cilantro, and if desired, plain yogurt.

7. Hope there are leftovers for tomorrow's lunch!

Another Tomato Dish

2010-02-28T10:08:00.000-08:00

I seem to be making a number of dinners that rely on tomatoes for their sauce. This week it was Zucchini Lasagna, and it turned out divine. In fact it was good for three days, since there are only 2 of us eating my meals these days.

Zucchini Lasagna
1 Tbsp. olive oil
1 med. onion, chopped
2 cloves garlic, smashed and finely diced
1 c. red wine
1-2 tsp. dried oregano and basil
2 14 oz. cans tomatoes, diced or whole, with juice
1 c. olive oil
6 zucchini, washed and cut into quarters length-wise
1 egg
1/3 c. flour
1/4 c. besam flour (Indian market--if you don't have it, just add more white flour)
salt and pepper
1-1/2 c. shredded Parmesan cheese
1 box lasagna noodles, cooked

In a large skillet (the largest you have, or else a soup pot), put 1 Tbsp. olive oil and heat.

Add chopped onion and garlic, and after it has softened and begun to brown, add oregano/basil. Add red wine and cook 1-2 min. Add both cans of tomatoes and mix well. Cover partially and simmer on medium heat. Check occasionally to be sure it's not cooking down too much, and if it is, add a bit of water and fully cover. You will want it very rich--but not scorched! Taste sauce and add salt if needed.

Note: The sauce at this point only had one can of tomatoes; later I added the second. You can do it all at once.

In the meantime, cook noodles and set aside, using a bit of olive oil to keep them from sticking to each other. Then heat 1 c. olive oil in a skillet. In a large Ziploc bag, add the flour(s) and some salt and pepper. In a large shallow bowl, beat one egg and add 1 Tbsp. water (not hot). Mix. Dip zucchini pieces in egg and then in flour mixture, and add to oil when it's hot enough. I did mine in two batches. When browning, turn frequently to cook all sides. Set out on paper towels when cooked so the excess oil will drain.

Preheat oven to 350 degrees. Lightly grease a rectangular baking dish and put a ladleful of the tomato sauce in the bottom of the pan, spreading around so it's just lightly covered. Add first layer of lasagne noodles. Add more sauce (about 3/4 c. this time) and a layer of zucchini pieces. Repeat until you have three layers if possible, and end with a layer of noodles and the last of the tomato sauce on top of that. Sprinkle with Parmesan (I personally don't think it's possible to ever have too much Parmesan). Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake another 20-25, watching carefully so it doesn't over-brown.

Here is where the finished product pic would go--if I had taken it! We were in a hurry to eat I guess. 8^)

Greek-Style Chicken

2010-02-11T17:14:00.000-08:00

Every American cook has a repertoire of 64 ways to cook chicken, I bet. This is one that satisfies my desire for a meal almost as good as something I might get at Costa's in Seattle . . . if only I were there. I've just discovered a good Greek place in the South Bay, called Opa! in Willow Glen. But when we don't want to go out, there is always this yummy dish.

It calls for a spice mix from Whole Foods, called Mediterranean Rotisserie seasoning. I'm including a photo of the ingredients list to give you some idea what a good Mediterranean spice melange might have in it. However, have no fear. I doubt that the success of this dish depends on your spices being exactly like this!

Greek-Style Chicken
Serves 4
1 lb. chicken tenders or breast meat, boneless
3 Tbsp. flour for dredging
2 Tbsp. olive oil
2 cloves garlic, crushed and chopped fine
2 Tbsp. Mediterranean seasoning mix
      (or 1 Tbsp. mixed oregano, thyme, basil, mint, and coriander)
3/4 c. red wine (tasted first to be sure it's good)
14 oz. can of crushed or whole tomatoes with juice
        (or 4 large ripe tomatoes)
1 c. chicken broth
1/2 lb. crimini mushrooms, washed and chopped
3 Tbsp. chopped fresh mint (or to taste)
1 c. crumbled feta cheese (about 8 oz.)

Heat olive oil in a large saute pan. Dredge chicken pieces in flour, salt and pepper, adding them to the pan when the olive oil is heated. Brown on both sides.

Add garlic and cook carefully so that it doesn't burn. Add 2 Tbsp. Mediterranean seasonings and stir to mix well with chicken and pan drippings. Add red wine, de-glaze the pan, and cook off the alcohol. Add chopped tomatoes and chicken broth.

Cook with lid ajar on medium heat for about five minutes (more if thicker pieces of chicken are used). Control cooking-down process by replacing lid completely or turning down heat a little. Add chopped mushrooms near the end of the cooking time, and when mushrooms are soft, stir in feta cheese and sprinkle with chopped mint. OR to serve in a somewhat fancier way, pour chicken in serving bowl, sprinkle with feta cheese, and top with chopped mint.

This chicken begs to be eaten with a simple rice dish (white Jasmine rice with a little olive oil and parsley works for me) and a green salad. It is even better the second day, especially if you can add more fresh mint!

And Now for Something Baked--A Recipe in Honor of my Mom

2010-01-09T15:40:00.000-08:00

Nearby is a bakery called Sugar, Butter, Flour, and I think it's clever marketing, considering that pretty much everything with that combination of ingredients is likely to be tasty.

My latest culinary production is made with these, and some other delectable ingredients. Interestingly, I only made these for the first time in mid-December, after somewhat mysteriously asking Dear Sister (Kate) for some of our mom's recipes, if she had any that Mom had handwritten.* She only came up with two (which is strange, but I have zero, so I guess Mom is hanging onto her gold for now). One was for Raisin Bars,

and I immediately made the cookie bars, forgetting all about the project. I also skipped the glaze as superfluous, but of course they would be even tastier with it.

You may notice the recipe calls for molasses: here's my tip for the post. When you need to measure out a sticky liquid, use spray oil on the inside of the measuring cup before you pour the molasses or honey in, and then immediately add the liquid to whatever you're mixing up. This minimizes how much of the liquid is "lost" by sticking to the sides of the measuring cup.

*I was going to make a Christmas giftie for Kate that I got straight from my friend Martha Stewart, from the December issue. It involved getting muslin transfer sheets and using the printer to make the transfer of a family recipe, then sewing it, as a pocket, to an apron. I'll still get around to it sometime, but for now, I'm enjoying this recipe. (I know she said to use margarine, but that was a generation ago. Sorry, Mom, I like butter better!) Funny, I don't remember her making them when I was a kid, but that doesn't mean much. I remember chocolate things much more vividly.

Here is today's batch:

Cream together sugar and butter.

A mixer would work even better. I was lazy.

Add eggs and beat again; add molasses and vanilla and stir until smooth.

When it was time to spread them in the pan and bake them, I had had a bit of trouble combining the flour mixture and the dough so it was pretty crumbly; again, the mixer would work better here. Even so, the final product tastes divine. One great thing about these cookie bars is the small amounts of spice in the recipe--tasty and distinct flavors, but no one spice overpowers the cookie. A note: I used yellow raisins (some call them sultanas) as I love the flavor. They are easily replaced with regular raisins.

I consider them raisin-pecan bars, but Mom's way works fine too, of course.

"Delicious!" says Molly, my official taste-tester. She also mentioned how buttery they are. 8^)

Here are some other great combos: walnut-dried cranberry; almond-dried cranberry; pecan-date; or walnut-prune (the last two, with chopped fruit of course).

Love you, Mom!
And thanks for the recipe, Kate.

Asian-esque Salmon with Greens

2010-01-05T21:34:00.001-08:00

I wanted to make a special dinner in honor of the Eldest, who leaves tomorrow bright and early for Guadalajara, and the next stage of her Master's degree adventures. Stopped at Trader Joe's with a hankering for something Asian (I know--that's vague) and decided on some wild-caught and some farmed salmon. A package of bok choy, fresh spinach, and some shiitake mushrooms completed the picture.

At home, I put rice on to cook and then separately poached the salmon in 1/2 c. dry white wine and a few tsps. butter for about 10 minutes. Salt and pepper of course. I took the lid off after that to cook down the juices a bit.

Meanwhile, in the steamer I put green onions and chopped bok choy. After 15 minutes, I put spinach leaves in the top of the steamer (mine has two partitions) and cooked it for 10 more minutes. (Note to self: next time cook them both for 10 min. together--the bok choy was overcooked and gray.)

In the middle here, I sauteed shiitake mushrooms in butter.

I also made up a sauce of 1 part red wine vinegar to 1 part soy sauce to 1/4 part sesame oil. I added about a Tbsp. sesame seeds and a finely chopped green onion (green portion, reserved from earlier). Shook this all in a jar and set aside for the "plating" and serving.

Before I served it onto a plate, I started with a spoonful of salmon pan juices. Then, rice on one side, two kinds of salmon to compare (quite different!), two kinds of greens, and a spicy sauce on the rice. Mushrooms for those so inclined, which means more for me--since some people don't think they're food. 8^(

Both daughters at home seemed to like it, and the husband declared it, "Veddy tasty, dear." Yum!

Comfort Food California Style: Baked Green Rice Loaf

2009-12-03T18:45:00.000-08:00

On a chilly winter evening, this is one of the natural choices I turn to for a satisfying dinner. Originally, this recipe came from one of Lee Bailey's cookbooks (popular in the 80s), but there are several ways I have adapted it. First, I omit the 1/2 c. of melted butter (yikes!), and then I also serve it warm, not cold, as he originally envisioned the dish as part of a beach-side picnic. It's also different in other minor ways. Here is the simple recipe you can make most nights even if you haven't been to the store.

Preheat oven to 350 degrees

1/2 large red onion
1 can mild green chiles (fresh Anaheims are even better)
1 scant TBSP olive oil
1 c. white or basmati rice
2 c. water
2 tsp. butter or olive oil
1/2 tsp. salt
1 c. combination of any of the following: milk, sour cream, buttermilk, yogurt, half and half
2 eggs
1 TBSP. dried parsley (or 1/4 c. fresh chopped)
1 c. shredded Mozzarella or Cheddar
2 tsp. paprika
2-3 slices of cheese (opt.)

Set rice on to cook according to rice package instructions. Include butter and salt.

Saute the onions in olive oil until browned, add chiles and saute another few minutes. Set aside to cool.

Mix eggs and milk combination.

When rice finishes cooking, set aside (do not remove lid) for 10 minutes. Afterward, put rice in a wide bowl and stir, cooling and pushing rice up onto sides of bowl to increase surface area and cool faster.

Add onions and peppers and mix, and when cool enough, add milk/egg mixture, parsley, and cheese.

Pour rice mixture into a loaf pan (sprayed with vegetable oil spray) and sprinkle paprika on top. It may help to put aluminum foil over the top after the first 30 minutes to keep top from browning too much.

Bake in oven for approximately 60 minutes. Check at 45-50 minutes for doneness by putting a knife into the near center: if it comes out clean, the loaf is done.

Optional: Add extra cheese to top to melt over loaf during last ten minutes in oven.

After cooling 10 minutes, spoon out onto plates and serve.

As DD#2 used to say as a baby, "Myee-yum, myee-yum!"

Disclaimer: Not Instructive Today, Just Gloating

2009-11-21T09:42:00.000-08:00

One of my favorite times of year is now, not just because we are celebrating Thanksgiving and the December holidays, but also because . . . drumroll please . . . our satsuma tree comes ripe.

Now everyone has enjoyed a tangerine or two no doubt, but until I had a satsuma tangerine, I wasn't fully living. Originally from Japan (duh!) they have been widely grown in the US for decades. They taste better than any other tangerine, but their greatest claim to fame is being seedless.

When we remodeled and landscaped our home in the late 90s, Keith planted a satsuma in the front walkway area, and it nicely screens our dining room window from the street. But even better, for six months we get to watch first blossoms and then tiny green balls, and gradually greeny-orange fruit grow to full size, bright orange color, and loose looking skin. The anticipation is excruciating!

And this year we have a huge crop!

A satsuma is a taste of paradise.

Wonder if that was the tree God told Eve not to touch.

Keith calls sections of a satsuma "Vitamin C pills." And the white part is actually supposed to be quite good for you, and is not bitter like with some citrus fruits.

PS: I am not divulging my address. And just so's you know, we have our shotgun handy. ;^)

Indianesque Cooking--Quick and Satisfying

2009-11-15T19:54:00.000-08:00

I've been enjoying Indian cuisine of many kinds as long as I've lived in the Bay Area, home to a large population of emigres and the restaurants that support their cultural heritage.

I've been trying to cook Indian dishes just about as long, with help from Madhur Jaffrey and her wonderful cookbooks, as well as the local groceries that carry Indian spices and other ingredients.

What I'm going to describe in this post is an "Indianesque" one-pan dinner, and I need to say up front that it is probably not a real Indian dish, but it incorporates many aspects of typical Indian dishes and ingredients. Here's your grocery list:

2 c. masoor daal* (split peas that are orange ["red"] rather than green)
1. c. basmati rice (regular white rice works, as long as it's not instant)
2 Anaheim chile peppers (or one can of fire-roasted green chiles)
1 Tbsp. vegetable oil
1 red onion
2 cloves garlic
2 tsp. chopped fresh ginger root (or 1 tsp. ground)
1 can diced tomatoes (in summer, use 2-3 fresh tomatoes, chopped)
1 Tbsp. whole cumin seeds (or 1 Tbsp. ground cumin)
1/4 tsp. turmeric (if you have curry powder, this works fine here)
1 tsp. roasted cumin seeds (from Indian grocery) optional
fresh chopped cilantro
plain unflavored yogurt

*often found in the kosher section if your grocery has one

Crushing garlic is easy: use the back of the knife to whack the whole clove (therapeutic!) and the outer papery skin will come off easily. Then chop.

Basmati rice is best because it has a distinctive flavor. This is brown basmati rice, even more nutty than the white variety.

Set a full kettle on to boil. Rinse rice in a strainer, shaking to remove excess water.

Place cumin seeds, turmeric, and roasted cumin in a small container to have ready.

Dice one onion and two cloves of garlic.

Heat oil in large skillet or shallow pot. When hot, add spices and stir.

Being careful not to let the spices burn, stir gently.

Add onion/garlic mixture and chopped fresh ginger (if powdered ginger is used, it can go in the dry spice mix you began with). This is fresh ginger (on right) and is best stored by wrapping in aluminum foil and keeping in the freezer. I let it sit for a few minutes after removing from the freezer before chopping up.

Add rice and continue stirring.

Rinse masoor daal (red lentils) and shake to remove excess water.

Add lentils and stir.

Tea kettle should have boiled by now; when rice and lentil mixture is sizzling, stir well and add kettle of water. Also add diced green chiles.

Turn heat down to medium and place lid on, partly ajar.

Water will be absorbed quickly, so immediately set another kettle to boil; when it has done so, add this water to the cooking lentil/rice mixture. Cook on medium heat.

Keep covered, stirring every few minutes. After five minutes, add canned tomatoes and stir in. Replace lid, cook again over medium heat, for another 8-10 minutes. Add 2-3 tsp. salt (to taste) and adjust seasonings.

Meanwhile, chop cilantro finely and stir plain yogurt.

Continue checking lentils and rice for doneness. Excess water will boil off in these last minutes as well.

When finished, ladle into bowls and add yogurt and cilantro. Then, bon apetít!

How Do I Get the Fruit Out of This Pomegranate?

2009-11-08T08:58:00.000-08:00

I didn't even come across a pomegranate until I was in high school, and even then I don't remember how my friend was unzipping it to get at the jewels inside. We were on a car trip at the time, too! Fortunately, decades have passed, and I've got a bit more experience making the most of the vegetal world.

First things first: Cut off the bottom (blossom) end as low as you can go, to avoid losing any more of the seeds than is absolutely necessary.

Fill a bowl partway with cool water.Then, hold the fruit, cut side down, in the water (it will spurt) and, using your fingers from below, break it open into halves, and then again into quarters. Sometimes it breaks differently, but it really has to get smaller than halves.
Now, gently work at the inner sections to loosen the seeds from the membrane. Having all this underwater keeps you from squirting dark red juice all over the kitchen and yourself, but the water also helps separate the seeds from the membrane too.

Be as gentle as possible to avoid losing any juice.

When all the seeds are removed from the rind and you have worked gently at all the clumps to get the membrane off, much of that yellow stuff will rise to the top of the water, and is easily skimmed off with a slotted spoon. Clean the last clumps carefully and then pour seeds and water through a strainer over the sink.

There will still be a few bits of the inner membrane, but they are easily removed.

Shake the strainer several times and leave the seeds to dry for a bit if possible. Then find your most dramatic plate or bowl and showcase these jewels. Voilá!