Our friends, Cindy and Eric came over Saturday night for dinner. I have been going through the bon appetit May issue, The Italy Issue and decided to try the pizza dough recipe and one of the asparagus recipes. Pizza and asparagus! Doesn't get much better. http://www.bonappetit.com/magazine
I got into the habit of buying pizza dough from a restaurant near my office which made it so easy to make pizza any night. I'd buy two pieces of dough and make Abigail a vegetarian pizza and would usually make Mike and I a lamb, smoked mozzarella and plum pizza from the San Francisco Chronicle. Sounds strange but it is truly delicious and was a hit with Cindy and Eric.
http://www.sfgate.com/food/recipes/detail.html?p=detail&rid=16728&sorig=qs
The restaurant has gone out of business and I haven't made pizza since. I'd been wanting to make it again and knew I wanted to try home made pizza dough. A dinner party seemed a great opportunity to go for it. One of the many things I love about making your own pizza is that you control what's on it and it tends to be healthier that way.
I also made a strawberry rhubarb crumble from The Fearless Baker so there will be several recipes here today. Make one or make them all I don't think you'll be disappointed.
Roman Style Pizza Dough
2 teaspoon sugar
1 1/2 teaspoon active dry yeast
1 1/2 tablespoon extra-virgin olive oil, divided
1 1/2 teaspoon kosher salt
2 1/4 cups (or more) unbleached, all-purpose flour
corn meal for dusting
Combine 3/4 cup warm water (105°-115°), sugar, and yeast in a large bowl; let sit until spongy, 4-5 minutes. Mix in olive oil and salt. Stir in 2 1/4 cups flour. Turn out onto a work surface; knead until smooth and elastic, adding more flour if sticking, about 6 minutes. Grease a large bowl with oil. Add dough, cover bowl with plastic; let rise until doubled, about 1 1/2 hours.
After it rose I covered the bowl with plastic wrap and put it in the refrigerator. Take the dough out of the fridge about 1 hour before you are going to make your pizzas. This make 2 pizzas.
I use a pizza stone. Preheat your oven to 500 degrees and put in your stone. Let it heat up for at least 20 minutes before cooking your pizzas.
Divide the dough in 2 pieces. Roll or stretch into a large rectangle. Cover with a kitchen towel and let sit for 15 minutes.
Lamb, Plum & Smoked Mozzarella Pizza
3/4 pound ground lamb
1 teaspoon thyme
kosher salt and freshly ground black pepper, to taste
1 black plums, sliced about 1/4-inch thick
Very thin slices of red onion, as desired
4 ounces mildly smoked mozzarella, grated
Place a medium-size nonstick skillet over medium heat and brown lamb, breaking it into small pieces. Drain any grease. Add the thyme. Season generously with salt and pepper.
Place the pizza crust on a rimless baking sheet coated with corn meal. Spread lamb evenly over pizza crust, and then add plums, onion and cheese. Shake the pizza off the baking sheet onto the pizza stone preheated in the oven. Bake pizza for 8 minutes or until cheese has melted and the edges of the crust are golden brown. Use the rimless baking sheet to slide under the pizza and remove it from the stone. Slice and serve immediately.
For the other pizza I layered about 1/3 pound of prosciutto over the pizza dough, then added slices of burrata. When I took the pizza out of the oven I tossed 2 large handfuls of arugula onto the pizza right before serving.
Shaved Asparagus with Parmesan Vinaigrette
~ about 2 pounds of asparagus, trimmed and peeled
1/2 cup finely grated Parmesan cheese plus a piece for shaving
3 tablespoons fresh lemon juice
1/3 cup extra virgin olive oil
kosher salt and freshly ground black pepper
Working with 1 asparagus spear at a time, use a vegetable peeler to shave spears into long, thin shavings. I found this works best when you lay the spears on a cutting board and peel away from you. If you try to hold them and peel the spears will break. The tips will snap off as spears get thinner. Transfer to a bowl.
Combine grated Parmesan and lemon juice in a small glass measuring cup and whisk in oil until well blended. Season vinaigrette generously with salt and pepper. Drizzle vinaigrette over shaved asparagus and toss to coat. Use peeler to shave more Parmesan over salad.
Read More http://www.bonappetit.com/recipes/2011/05/shaved-asparagus-with-parmesan-vinaigrette#ixzz1L8YHKUhj
The Fearless Baker Strawberry Rhubarb Crumble
10 tablespoons unsalted butter
2/3 cup unbleached all purpose flour
1/2 cup firmly packed brown sugar
2 1/2 pints strawberries
2 large stalks rhubarb
2/3 cups granulated sugar
3 tablespoons cornstarch
grated zest of 1 lemon
Melt the butter and let it cool to room temperature. Put it in a bowl with the flour, brown sugar and sugar and mix together.
Preheat the oven to 350 degrees.
Remove the stems and cut into about 4 pieces. Transfer to a bowl. Cut the rhubarb into 3/4 inch pieces. Add to the strawberries. Add the sugar, cornstarch and lemon zest and toss together.
Spread evenly in a 9 x 13 inch baking dish. Spread the topping evenly over the fruit. Bake the crumble into the filling is thick and bubbly and the topping is golden, about 35-40 minutes. Top with vanilla ice cream or whipped cream.
This was a fun and delicious meal. If you have more people and a big kitchen your guests could pitch in making the pizzas. Pinot noir is great with the lamb pizza and the prosciutto. I am looking forward to making pizza dough again and having another pizza night. Enjoy!
Sunday, May 1, 2011
Saturday, April 30, 2011
I love Italian!
The May issue of bon appetit is The Italy Issue. Pretty much everything in it is inspiring. I started with a salad because that's what I start thinking of in spring. This salad has some of my favorite things including canned tuna, potatoes and arugula. Plus it's warm! Look on page 38 for more ideas with canned tuna.
Warm potato and tuna salad my way
~3/4 pound fingerling potatoes, rinsed
1 medium shallot, minced
4 ribs celery, trimmed and diced
2 carrots, peeled and diced
2 bay leaves
1 spring fresh thyme
kosher salt and freshly ground pepper
whole peppercorns
extra virgin olive oil
red wine vinegar
2 small cans Italian tuna packed in olive oil
several handfuls of arugula
1 tablespoon capers, rinsed and chopped
2 hard boiled eggs, chopped (See note below)
Boil potatoes in salted water with 1/2 of the shallots, 1/2 celery, the carrots, bay leaves and thyme. Add 1 tablespoon whole black peppercorns. Boil gently until tender, about 20 minutes. Drain. Let cool slightly and slice. Toss with about 1 tablespoon each of olive oil and red wine vinegar. Set aside.
Drain the tuna and mix with chopped capers and the other 1/2 of the shallots and celery. Add another tablespoon or so of the red wine vinegar and toss with the sliced potatoes. Add the arugula and toss. Add more olive oil, vinegar, salt and pepper to taste. Garnish with hard boiled eggs.
Serve while warm. Delish! This really hit the spot. It would be great with some crusty bread and a crisp glass of wine. Enjoy!
Note: I have a good method for perfect hard boiled eggs that my cousin, Lisa, taught me many years ago. Place eggs in pot or tea kettle with lid in cold water. Bring to a boil. Turn off the heat and if the lid is not on put on. Let sit in water for 10 minutes. The eggs will be hard boiled but not gray/green. The beauty of the tea kettle is that it tells you when the water is boiling so that you don't overcook them. Remove from the water and rinse in cold water and crack. Peel when ready or after they've cooled.
Warm potato and tuna salad my way
~3/4 pound fingerling potatoes, rinsed
1 medium shallot, minced
4 ribs celery, trimmed and diced
2 carrots, peeled and diced
2 bay leaves
1 spring fresh thyme
kosher salt and freshly ground pepper
whole peppercorns
extra virgin olive oil
red wine vinegar
2 small cans Italian tuna packed in olive oil
several handfuls of arugula
1 tablespoon capers, rinsed and chopped
2 hard boiled eggs, chopped (See note below)
Boil potatoes in salted water with 1/2 of the shallots, 1/2 celery, the carrots, bay leaves and thyme. Add 1 tablespoon whole black peppercorns. Boil gently until tender, about 20 minutes. Drain. Let cool slightly and slice. Toss with about 1 tablespoon each of olive oil and red wine vinegar. Set aside.
Drain the tuna and mix with chopped capers and the other 1/2 of the shallots and celery. Add another tablespoon or so of the red wine vinegar and toss with the sliced potatoes. Add the arugula and toss. Add more olive oil, vinegar, salt and pepper to taste. Garnish with hard boiled eggs.
Serve while warm. Delish! This really hit the spot. It would be great with some crusty bread and a crisp glass of wine. Enjoy!
Note: I have a good method for perfect hard boiled eggs that my cousin, Lisa, taught me many years ago. Place eggs in pot or tea kettle with lid in cold water. Bring to a boil. Turn off the heat and if the lid is not on put on. Let sit in water for 10 minutes. The eggs will be hard boiled but not gray/green. The beauty of the tea kettle is that it tells you when the water is boiling so that you don't overcook them. Remove from the water and rinse in cold water and crack. Peel when ready or after they've cooled.
Monday, April 25, 2011
Spiced Lamb Chops
I saw these yummy looking lamb chops and pickled red onions in the March 2011 issue of bon appetit. The recipe is from Monica Bhide and is inspired by her mother's cooking. http://www.epicurious.com/recipes/food/views/Spiced-Lamb-Chops-364050
The combination was wonderful and we had them with our first asparagus of the season.
Spiced Lamb Chops my way
8 whole cloves
1 dried chile like chile negro entero, stem removed
2 teaspoons fennel seeds
1 teaspoon cumin seeds
1/4 teaspoon whole black peppercorns
6 ounces goat milk plain yogurt
2 teaspoons finely grated peeled fresh ginger
6 lamb rib chops, excess fat trimmed
Combine first 5 ingredients in small skillet. Stir over medium heat until spices are aromatic and slightly darker in color, about 3 minutes. Let cool. Finely chop spices in food processor. Combine spices, yogurt, and ginger in non metal baking dish big enough to hold the chops. Add lamb chops and turn to coat with mixture. Let marinate 60 minutes or overnight.
Preheat broiler. Line rimmed baking sheet with foil. Arrange chops on baking sheet. Broil lamb to desired doneness, about 3 minutes per side for medium-rare.
Pickled Red Onions
1 1/2 cups hot water
1 cup distilled white vinegar
3 tablespoons sugar
kosher salt
1 red onion, thinly sliced
1 serrano chile, halved lengthwise
1/8 teaspoon dried crushed red pepper
Combine hot water, vinegar, sugar and 1/2 teaspoon salt in glass bowl. Stir until sugar and salt dissolves. Add onions, serrano and crushed red pepper. Stir to blend. Cover and chill at least 1 hour or overnight.
Use a slotted spoon to serve the onions with the lamb chops. Mike and I really loved this dish. The spices were delicious. I roasted the asparagus with extra virgin olive oil, kosher salt and freshly ground pepper and toasted it with feta cheese. It was a really fit with the lamb. Enjoy!
The combination was wonderful and we had them with our first asparagus of the season.
Spiced Lamb Chops my way
8 whole cloves
1 dried chile like chile negro entero, stem removed
2 teaspoons fennel seeds
1 teaspoon cumin seeds
1/4 teaspoon whole black peppercorns
6 ounces goat milk plain yogurt
2 teaspoons finely grated peeled fresh ginger
6 lamb rib chops, excess fat trimmed
Combine first 5 ingredients in small skillet. Stir over medium heat until spices are aromatic and slightly darker in color, about 3 minutes. Let cool. Finely chop spices in food processor. Combine spices, yogurt, and ginger in non metal baking dish big enough to hold the chops. Add lamb chops and turn to coat with mixture. Let marinate 60 minutes or overnight.
Preheat broiler. Line rimmed baking sheet with foil. Arrange chops on baking sheet. Broil lamb to desired doneness, about 3 minutes per side for medium-rare.
Pickled Red Onions
1 1/2 cups hot water
1 cup distilled white vinegar
3 tablespoons sugar
kosher salt
1 red onion, thinly sliced
1 serrano chile, halved lengthwise
1/8 teaspoon dried crushed red pepper
Combine hot water, vinegar, sugar and 1/2 teaspoon salt in glass bowl. Stir until sugar and salt dissolves. Add onions, serrano and crushed red pepper. Stir to blend. Cover and chill at least 1 hour or overnight.
Use a slotted spoon to serve the onions with the lamb chops. Mike and I really loved this dish. The spices were delicious. I roasted the asparagus with extra virgin olive oil, kosher salt and freshly ground pepper and toasted it with feta cheese. It was a really fit with the lamb. Enjoy!
Friday, April 22, 2011
My famous cousin, Lisa
My cousin Lisa Weiss, the famous cookbook author, has a new book out with Emily Luchetti, the very famous and talented pastry chef at Farallon and Waterbar in San Francisco. I went to their book signing party last week at Waterbar and ate some yummy desserts. They gave me a book because I helped coordinate the volunteer bakers. Lucky me! The name of their new book is The Fearless Baker. Of course when I got home I read though it, salivated and enjoyed the pictures. Check out Lisa's dog, Chita on page 96 and the dedication to their husbands and dogs.
Mike and I were invited to our neighbor's, Adam, Jennifer & Vivenne, house for dinner Sunday night and they very fortuitously asked me to bring dessert. The problem was picking out which recipe to make out of my new cookbook, too many good ones to choose from. I decided on strawberries since they're in season and settled on the Double Strawberry Cream Tart. Good choice! I love sour cream and strawberries. Their instructions are flawless and it turned out perfectly.
The Fearless Baker Double Strawberry Cream Tart, pages 142 and 146
Basic Sugar Short Dough
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, cold and cut into 1/2 inch cubes, it can be frozen
1 large egg yolk
2 teaspoons cold water
1/4 teaspoon vanilla extract
Place flour, sugar, salt and butter cubes in food processor bowl. Pressing the pulse button quickly, pulse the mixture until the butter is the size of small peas. Do not overmix. Whisk the egg yolk, water and vanilla together in a small bowl. Add it to the dry ingredients and pulse until the dough comes together into several small clumps. Do not process to the point where it forms a ball.
Place the dough on a cooking board or other work surface and press the lumps together. Separate the dough into 2 or 3 pieces and place into 9 inch removable bottom tart pan. Use your fingers to press the dough over the bottom of the pan. make the dough as even as possible, breaking off pieces and re-placing elsewhere as needed. Put the pan with the dough in the freezer for about 20 minutes or refrigerate for 45 minutes. Be careful not to push up on the bottom of the pan. You can place the tart pan on a baking sheet.
Preheat the oven to 350 degrees. Bake the dough for about 30 minutes until the edges are golden brown. Let cool.
Double Strawberry Cream tart
2 pints organic strawberries, stemmed and washed
1/3 cup plus 1 1/2 tablespoons granulated sugar
1 cup sour cream
1/4 teaspoon pure vanilla extract
Put half in the strawberries cut into 1/2 pieces in a small saucepan with 1/3 sugar. Cook over medium heat until the mixture is thick and jammy. Stir occasionally, about 10-15 minutes. Cool to room temperature.
Spread the cooked strawberries over the baked crust.
Mix together the sour cream, 1 1/2 tablespoon sugar and the vanilla. Spread over the strawberries.
Slice the other half of the strawberries lengthwise through the stem end and arrange on top of the tart.
This tart can be refrigerated up to 6 hours. Let sit for 30 minutes at room temperature before serving if chilled first.
This was a big hit. My neighbor, Adam, had 2 pieces and we split the leftovers. Mike happily ate the leftovers. Thanks Emily & Lisa! Enjoy!
Mike and I were invited to our neighbor's, Adam, Jennifer & Vivenne, house for dinner Sunday night and they very fortuitously asked me to bring dessert. The problem was picking out which recipe to make out of my new cookbook, too many good ones to choose from. I decided on strawberries since they're in season and settled on the Double Strawberry Cream Tart. Good choice! I love sour cream and strawberries. Their instructions are flawless and it turned out perfectly.
The Fearless Baker Double Strawberry Cream Tart, pages 142 and 146
Basic Sugar Short Dough
1 cup unbleached all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, cold and cut into 1/2 inch cubes, it can be frozen
1 large egg yolk
2 teaspoons cold water
1/4 teaspoon vanilla extract
Place flour, sugar, salt and butter cubes in food processor bowl. Pressing the pulse button quickly, pulse the mixture until the butter is the size of small peas. Do not overmix. Whisk the egg yolk, water and vanilla together in a small bowl. Add it to the dry ingredients and pulse until the dough comes together into several small clumps. Do not process to the point where it forms a ball.
Place the dough on a cooking board or other work surface and press the lumps together. Separate the dough into 2 or 3 pieces and place into 9 inch removable bottom tart pan. Use your fingers to press the dough over the bottom of the pan. make the dough as even as possible, breaking off pieces and re-placing elsewhere as needed. Put the pan with the dough in the freezer for about 20 minutes or refrigerate for 45 minutes. Be careful not to push up on the bottom of the pan. You can place the tart pan on a baking sheet.
Preheat the oven to 350 degrees. Bake the dough for about 30 minutes until the edges are golden brown. Let cool.
Double Strawberry Cream tart
2 pints organic strawberries, stemmed and washed
1/3 cup plus 1 1/2 tablespoons granulated sugar
1 cup sour cream
1/4 teaspoon pure vanilla extract
Put half in the strawberries cut into 1/2 pieces in a small saucepan with 1/3 sugar. Cook over medium heat until the mixture is thick and jammy. Stir occasionally, about 10-15 minutes. Cool to room temperature.
Spread the cooked strawberries over the baked crust.
Mix together the sour cream, 1 1/2 tablespoon sugar and the vanilla. Spread over the strawberries.
Slice the other half of the strawberries lengthwise through the stem end and arrange on top of the tart.
This tart can be refrigerated up to 6 hours. Let sit for 30 minutes at room temperature before serving if chilled first.
This was a big hit. My neighbor, Adam, had 2 pieces and we split the leftovers. Mike happily ate the leftovers. Thanks Emily & Lisa! Enjoy!
Thursday, April 21, 2011
Bacon, Meatballs & Stroganoff - 'nuff said?!
I get so much in my inbox every morning I spend alot of time deleting things. Apparently at some point I subscribed to cuisinerecipes.com. I'm glad I did because I love meatballs and these babies are good. The meatball and stroganoff recipes came to my inbox and I made it for a dinner party.
http://www.cuisinerecipes.com/2011/04/14/mini-bacon-meatballs/?utm_source=CuisineRecipes&utm_medium=email&utm_campaign=4696
http://www.cuisinerecipes.com/2011/04/14/meatball-stroganoff/
My guests were happy, Mike was happy. It was a good thing. This is rich and filling so I did not serve an appetizer just a butter lettuce, avocado and fresh cracked crab salad with a grapefruit vinaigrette.
Bacon Meatballs my way
4 strips bacon, diced
1⁄2 red onion, diced
2 large garlic cloves, peeled, cored and pressed
~1 pound grass fed ground beef
1⁄2 cup dry bread crumbs
2 tablespoons fresh parsley, minced
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 eggs, lightly beaten
Preheat oven to 400°. Coat a broiler pan with foil.
Cook bacon in a non stick skillet over medium-high heat until crisp, turning over as needed. Remove and drain on paper towels. Pour off all bacon drippings from skillet.
Sauté onion in same skillet over medium heat until softened, about 3 minutes. Add garlic to skillet and cook, 1 minute.
Combine beef, bacon, onion & garlic, bread crumbs, parsley, paprika, salt, and pepper in a large bowl. Stir in beaten egg.
Form mixture into 1-inch meatballs and place on prepared broiler pan. Bake meatballs until fully cooked, about 10 minutes.
Meatball Stroganoff my way
~ about 1/2 pound white mushrooms, sliced
2 tablespoons extra virgin olive oil
1 red onion, diced
1 teaspoon smoked paprika
1⁄2 teaspoon cayenne pepper
12 ounces fresh egg noodles like tripoline
2 tablespoons unsalted butter
1⁄2 cup dry white wine
4 tablespoons unbleached all-purpose flour
4 cups low-sodium chicken broth
juice of one lemon
2 tablespoons Dijon mustard
1⁄2 cup low fat sour cream
2 tablespoons chopped fresh dill
kosher salt and freshly ground black pepper to taste
Boil salted water in a large pot for egg noodles.
Sauté mushrooms in olive oil in a nonstick skillet over medium-high heat until browned, about 5 minutes. Transfer to a plate.
Sauté onion, paprika, and cayenne in remaining oil in same skillet until onion is soft, about 5 minutes.
Prepare noodles according to package directions; drain, toss with butter, and set aside.
Deglaze skillet with wine; simmer until liquid is nearly evaporated. Sprinkle flour over onions and stir.
Whisk in broth. Add lemon juice and mustard; simmer until thick, 8–10 minutes.
Stir in cooked mushrooms, sour cream, dill, and meatballs. Cook until meatballs are heated through. Season with salt and pepper. Serve over noodles.
http://www.cuisinerecipes.com/2011/04/14/mini-bacon-meatballs/?utm_source=CuisineRecipes&utm_medium=email&utm_campaign=4696
http://www.cuisinerecipes.com/2011/04/14/meatball-stroganoff/
My guests were happy, Mike was happy. It was a good thing. This is rich and filling so I did not serve an appetizer just a butter lettuce, avocado and fresh cracked crab salad with a grapefruit vinaigrette.
Bacon Meatballs my way
4 strips bacon, diced
1⁄2 red onion, diced
2 large garlic cloves, peeled, cored and pressed
~1 pound grass fed ground beef
1⁄2 cup dry bread crumbs
2 tablespoons fresh parsley, minced
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 eggs, lightly beaten
Preheat oven to 400°. Coat a broiler pan with foil.
Cook bacon in a non stick skillet over medium-high heat until crisp, turning over as needed. Remove and drain on paper towels. Pour off all bacon drippings from skillet.
Sauté onion in same skillet over medium heat until softened, about 3 minutes. Add garlic to skillet and cook, 1 minute.
Combine beef, bacon, onion & garlic, bread crumbs, parsley, paprika, salt, and pepper in a large bowl. Stir in beaten egg.
Form mixture into 1-inch meatballs and place on prepared broiler pan. Bake meatballs until fully cooked, about 10 minutes.
Meatball Stroganoff my way
~ about 1/2 pound white mushrooms, sliced
2 tablespoons extra virgin olive oil
1 red onion, diced
1 teaspoon smoked paprika
1⁄2 teaspoon cayenne pepper
12 ounces fresh egg noodles like tripoline
2 tablespoons unsalted butter
1⁄2 cup dry white wine
4 tablespoons unbleached all-purpose flour
4 cups low-sodium chicken broth
juice of one lemon
2 tablespoons Dijon mustard
1⁄2 cup low fat sour cream
2 tablespoons chopped fresh dill
kosher salt and freshly ground black pepper to taste
Boil salted water in a large pot for egg noodles.
Sauté mushrooms in olive oil in a nonstick skillet over medium-high heat until browned, about 5 minutes. Transfer to a plate.
Sauté onion, paprika, and cayenne in remaining oil in same skillet until onion is soft, about 5 minutes.
Prepare noodles according to package directions; drain, toss with butter, and set aside.
Deglaze skillet with wine; simmer until liquid is nearly evaporated. Sprinkle flour over onions and stir.
Whisk in broth. Add lemon juice and mustard; simmer until thick, 8–10 minutes.
Stir in cooked mushrooms, sour cream, dill, and meatballs. Cook until meatballs are heated through. Season with salt and pepper. Serve over noodles.
Wednesday, April 20, 2011
Healthy Vietnamese Pork Salad
I got this recipe form Women's Health. It's healthy, delicious and different.
http://recipes.womenshealthmag.com/Recipe/vietnamese-pork-salad.aspx
Vietnamese Pork Salad my way
~12 ounce natural pork tenderloin
1/4 teaspoon kosher salt
3 tablespoons freshly squeezed lime juice
3 tablespoons sugar
1 clove garlic, peeled, cored and pressed
2 tablespoons fish sauce
i bag shredded cabbage & carrot coleslaw mix
1/3 cup chopped fresh cilantro
1 bunch scallions, thinly sliced
1/2 cup lightly salted peanuts, chopped
Preheat oven to 400 degrees F. Place pork on a foil-lined baking sheet; sprinkle with 1/8 teaspoon salt and cook until thermometer registers 160 degrees F, about 25 minutes. Let meat rest for 10 minutes. Cut meat into bite size pieces.
Place lime juice, sugar, and garlic in a microwave-safe bowl. Cover with microwave-safe plastic wrap and microwave on high until sugar melts, 20 to 30 seconds. Let cool. Stir in fish sauce and remaining 1/8 teaspoon salt.
In a large bowl, gently toss coleslaw mix, scallions, and cilantro. Pour lime mixture over veggies, add pork, and toss gently. Top salad with nuts before serving.
This was simple, quick and delicious. Enjoy!
http://recipes.womenshealthmag.com/Recipe/vietnamese-pork-salad.aspx
Vietnamese Pork Salad my way
~12 ounce natural pork tenderloin
1/4 teaspoon kosher salt
3 tablespoons freshly squeezed lime juice
3 tablespoons sugar
1 clove garlic, peeled, cored and pressed
2 tablespoons fish sauce
i bag shredded cabbage & carrot coleslaw mix
1/3 cup chopped fresh cilantro
1 bunch scallions, thinly sliced
1/2 cup lightly salted peanuts, chopped
Preheat oven to 400 degrees F. Place pork on a foil-lined baking sheet; sprinkle with 1/8 teaspoon salt and cook until thermometer registers 160 degrees F, about 25 minutes. Let meat rest for 10 minutes. Cut meat into bite size pieces.
Place lime juice, sugar, and garlic in a microwave-safe bowl. Cover with microwave-safe plastic wrap and microwave on high until sugar melts, 20 to 30 seconds. Let cool. Stir in fish sauce and remaining 1/8 teaspoon salt.
In a large bowl, gently toss coleslaw mix, scallions, and cilantro. Pour lime mixture over veggies, add pork, and toss gently. Top salad with nuts before serving.
This was simple, quick and delicious. Enjoy!
Monday, April 4, 2011
Last Gasp of Winter
The local spring vegetables are just starting to come in but there are a few local winter veggies still around. Mike and I love Brussels sprouts and cauliflower and when I saw this recipe in the San Francisco Chronicle I wanted to try it before they were all gone. I decided to add chicken and make it a main dish. You could also add sausages or some other protein.
http://www.sfgate.com/food/recipes/detail.html?p=detail&rid=18586&sorig=qs
Roasted Brussels Sprouts and Cauliflower Pasta my way
4 boneless, skinless chicken thighs or breasts, cut into bite size pieces
2 cups chicken stock
~3/4 pound Brussels sprouts, trimmed and cut into halves or quarters
1 small head of cauliflower, cut into bite size florets
~2 tablespoons extra virgin olive oil
kosher salt and freshly ground black pepper, to taste
~12 ounces spaghetti
juice of 1 lemon
1/3 cup freshly grated Parmigiano-Reggiano
2 tablespoons pine nuts, toasted
2 tablespoons chopped parsley
Arrange two racks in middle of oven and preheat to 375 degrees. Separately toss cauliflower and Brussels sprouts with olive oil, salt and pepper.
Place Brussels sprouts and cauliflower on separate rimmed baking sheet. Bake about 15minutes until nicely browned. Stir vegetables. Rotate baking sheets from top to bottom. Bake another 15 minutes. The pieces should be cooked through, but still retain some bite.
While the vegetables are cooking, brown the chicken in a non-stick skillet with olive oil, about 5 minutes per side. Add the stock and simmer for about 15 minutes until cooked through and the stock is reduced.
Cook pasta according to package directions, drain and save some cooking water.
Combine Brussels sprouts, cauliflower, chicken with stock and pasta. Toss with lemon juice and pasta water if necessary. Add cheese and season with more salt and freshly ground pepper to taste. Garnish with pine nuts and parsley. Serve in bowls.
There will be leftovers which is good because it was delicious and we'll have to wait until next year for more Brussels sprouts. Enjoy!
http://www.sfgate.com/food/recipes/detail.html?p=detail&rid=18586&sorig=qs
Roasted Brussels Sprouts and Cauliflower Pasta my way
4 boneless, skinless chicken thighs or breasts, cut into bite size pieces
2 cups chicken stock
~3/4 pound Brussels sprouts, trimmed and cut into halves or quarters
1 small head of cauliflower, cut into bite size florets
~2 tablespoons extra virgin olive oil
kosher salt and freshly ground black pepper, to taste
~12 ounces spaghetti
juice of 1 lemon
1/3 cup freshly grated Parmigiano-Reggiano
2 tablespoons pine nuts, toasted
2 tablespoons chopped parsley
Arrange two racks in middle of oven and preheat to 375 degrees. Separately toss cauliflower and Brussels sprouts with olive oil, salt and pepper.
Place Brussels sprouts and cauliflower on separate rimmed baking sheet. Bake about 15minutes until nicely browned. Stir vegetables. Rotate baking sheets from top to bottom. Bake another 15 minutes. The pieces should be cooked through, but still retain some bite.
While the vegetables are cooking, brown the chicken in a non-stick skillet with olive oil, about 5 minutes per side. Add the stock and simmer for about 15 minutes until cooked through and the stock is reduced.
Cook pasta according to package directions, drain and save some cooking water.
Combine Brussels sprouts, cauliflower, chicken with stock and pasta. Toss with lemon juice and pasta water if necessary. Add cheese and season with more salt and freshly ground pepper to taste. Garnish with pine nuts and parsley. Serve in bowls.
There will be leftovers which is good because it was delicious and we'll have to wait until next year for more Brussels sprouts. Enjoy!
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