Spicy Latkes

I love the recipes in the Washington Post. This recipe for latkes gives you a whole new appreciation of fried potatoes. Thanks to Shulie Madnick for this wonderful treat.

Serves 2

1 large potato or two small potatoes
1 medium onion
1 dried Thai chili pepper, chopped
1 T finely sliced red bell pepper
1/2 c chickpea flour
1/4 c + 2 T water
1 large egg
1/4 t cumin seeds
1/4 t red pepper flakes
3/4 t kosher salt
1/4 t turmeric
1/4 c packed cilantro leaves
1/4 c cooking oil

Line a strainer or colander with paper towels. Get out a wire rack and two baking sheets. Place the wire rack over one baking sheet, and line the other baking sheet with paper towels.

Peel and grate the potatoes, and let the potatoes drain in the paper-towel lined strainer. Peel the onion, and cut it in half from top to bottom. Place the cut side of the onion on the cutting board, and slice each onion half (top to bottom) into very thin slices.

Heat a large cast-iron skillet over medium-high heat. While the skillet is heating, add the flour, water, and egg to a large mixing bowl, and whisk together. Grind together the cumin seeds and red pepper flakes, and add to the batter, along with the salt and turmeric.

Fold the paper towels over the grated potatoes, and squeeze as much liquid as you can out of the potatoes. Add the potatoes, onions, peppers, and cilantro leaves to the batter, and mix until the vegetables are coated with the batter.

Add the cooking oil to the skillet. Use a 1/2 c measure to scoop the potato mixture, form it into a patty. Fry the patties four at a time for about three minutes on each side. Remove the fried latkes to the wire rack to drain, then transfer them to the lined baking sheet. Keep the latkes in a warm oven until you are ready to serve them.

Add another tablespoon or so of oil to the skillet, and fry the remaining latkes.

These are delicious latkes with a little kick. They go well with the traditional sour cream and applesauce, or eat them with cucumber raita and lime pickle.

Roasted Eggplant Dip

1 large eggplant
1/4 c olive oil, divided
2 T tahini
juice of 1 lime
1 large garlic clove, minced
1 T sriracha chili sauce(optional)
1/4 t kosher salt, or to taste
1/4 t black pepper

Heat the oven to 450°F (232°C). Slice the eggplant into 3/4-inch slices, then into 3/4-inch cubes. Toss the eggplant with 2 T of the olive oil, then spread out the eggplant cubes evenly in one layer on a large, rimmed baking pan. Roast the cubes for 10 minutes, then turn them with a metal spatula, and continue roasting for another 10 minutes. Turn the eggplant cubes again. You may need to continue roasting until the eggplant has mostly browned, and shriveled somewhat. It should be quite soft.

In two or three batches, chop the eggplant in a food processor, and place the puree in a medium mixing bowl. Add the remaining olive oil and the rest of the ingredients. Mix together. Serve with pita bread, chips, or crackers. This recipe makes about a cup of dip.

Pad Thai ☺

This recipe is adapted from Wandee Young and Brian Ayanoglu's book, "Simply Thai Cooking." Pad Thai looks a lot more complicated than it is. Allow about 2-1/2 hours preparation time. Cooking time is about 10 minutes. I prepare the tofu and the tamarind sauce ahead of time. This recipe makes 4 generous servings.

Prepare ahead:

tamarind sauce (see ingredients below)
fried tofu (see below)
garnishes (see below)

Prepare before frying:

1/4 c peanut or canola oil
1 t garlic, minced
4 oz uncooked boneless chicken breast, thinly sliced
12 30-count shrimp, peeled and deveined
2 eggs
8 oz pad thai noodles
1/3 c unsalted roasted peanuts
2 c bean sprouts, rinsed and drained
4 spring onions, including green tops, 1/2" slices on the diagonal

Tamarind Sauce:

1/4 c tamarind paste
1/3 c hot water
3 T fish sauce
2 T sugar
juice from 1 lime

Fried Tofu:

12 oz block of firm or extra firm tofu, cut into 1 x 1/2 x 1/2-inch slices
1 T cooking oil

Garnishes:

1/2 t Thai chili powder (you can substitute cayenne)
1 chili pepper (Thai, jalapeno, etc.) seeded and thinly sliced
1/4 c cilantro leaves, rinsed and dried
1 lime, cut into eighths

Tamarind Sauce

In a small bowl, pour the hot water over the tamarind paste, and break the paste up in the water with a fork. Set aside for 15 - 20 minutes.

After the paste has softened, pour the paste mixture into a wire strainer over a bowl, and use a wooden spoon to mash the paste through the strainer. Strain as much of the pulp as you can, using a rubber spatula to scrape the pulp off the bottom of the strainer into the bowl. You should end up with about 5 T of pulp. Discard the seeds and residue in the strainer.

Add the fish sauce, sugar, and lime juice to the tamarind pulp. Mix together and set aside. (You can make the sauce ahead of time and refrigerate it until you fry the pad thai.)

Fried Tofu

Heat the oven to 450°F. Lightly toss the tofu and the cooking oil to coat the tofu. Place a wire rack on a shallow baking sheet. Spread the tofu in a single layer on the rack. Roast the tofu for about 10 minutes, then use a spatula to turn the pieces of tofu. Continue roasting the tofu, turning it every 7 - 10 minutes until is is golden brown. Cool and set aside. You only need 1/3 of the tofu for this recipe.

Noodles

A half-hour before frying the pad thai, fill a large saucepan with very hot tap water. Add the noodles to the water. The noodles should soften quickly in the hot water. Set the noodles aside for 20 - 30 minutes.

Peanuts

To crush the peanuts, put them on a cutting board, and crush them with a rolling pin. You can also chop them in a food processor, but the rolling pin gives better results. Do not crush the peanuts too much. If the peanuts require additional toasting, heat a skillet over medium heat, add the peanuts, and shake the skillet every minute or so until the peanuts are brown. Be careful not to burn them.

Frying the Pad Thai

When you are ready to fry the pad thai, drain the noodles, and put them back in the saucepan. Bring a quart of water to boil and pour over the noodles. Soak the noodles for another couple of minutes, then drain them. Set the noodles aside.

I put each ingredient in a small bowl or plate and line the ingredients up on the kitchen counter in the following order: garlic, chicken, shrimp, 1/3 of the prepared tofu, eggs (broken into a dish), drained noodles, tamarind sauce, crushed peanuts, bean sprouts and onions, Thai chili pepper and garnishes.

Heat a large wok on medium-high heat. Add the oil. As soon as it shimmers, add the garlic and stir with a metal spatula. Fry just until the garlic begins to brown, less than 30 seconds. Add the chicken and stir-fry until the pink has disappeared. Add the shrimp and tofu and stir-fry until the shrimp is opaque. Slip the eggs on top without breaking the yolks, and let the eggs cook for about a minute.

Add the noodles to the wok, and fold the mixture from the bottom of the wok. Stir fry for another minute. Stir in the tamarind sauce, and add 2/3 of the crushed peanuts. Stir to incorporate the peanuts, and then fold in 2/3 of the bean sprouts and all of the green onions. Remove from the heat

Carefully pour the pad thai onto a large serving platter or into a large bowl. Sprinkle with the Thai chili powder. Sprinkle with the remaining crushed peanuts. Arrange the chili pepper slices and the cilantro leaves on top of the pad thai. Place the lime slices and the remaining bean sprouts around the edge of the dish. Serve immediately.

Spicy Pumpkin Soup

3 c chicken broth
1 c cooked chicken, shredded or chopped
1-1/2 c pumpkin puree
2 T fish sauce
1 T Sriracha sauce (or other hot sauce)
4 oz narrow rice noodles
juice from 1/2 lime
cilantro leaves

Note: Whenever I bake a chicken, I make stock from the giblets, the picked over carcass, and any leftover pan drippings. I cover the detritus with cold water, add a bay leaf, a couple of allspice pods, two or three cloves, and a chopped onion. I bring it to a boil, and simmer it for an hour or more, then refrigerate it.

Combine the broth, chicken, pumpkin, fish sauce, and chili sauce in a saucepan, and bring to a boil. Turn the heat to low, and add the rice noodles. Simmer for four minutes or until the noodles are tender. Stir in the lime juice. Garnish with cilantro leaves.

Cranberry Relish

1-12 oz package raw cranberries
1 seedless orange
6 T sugar

If you froze the cranberries, do not thaw! Rinse the cranberries and drain. Put one-third of the cranberries in the bowl of a food processor. Rinse the orange, but DO NOT peel it. Cut the orange in half, and remove the pith running through the center of the orange. Cut each half into three or four slices. Put about one-third of the orange slices in the processor. Process until the mixture is chopped, but not pureed. Remove the mixture to a mixing bowl.

Process the remaining cranberries and orange slices in two batches and add to the mixture in the mixing bowl. Add the sugar. The relish should be tart, but not too mouth-puckering. If necessary add sugar to taste.

Store the relish in a covered dish. Refrigerate several hours or overnight. This relish tastes best when made a day ahead.

Sourdough Rye Bread

Thanks to Scott Johnson. I've slightly modified his recipe so that it makes one loaf of bread. This is a delicious loaf. It looks a lot more complicated to make than it really is. Makes one loaf

Note: If you have already prepared a rye sourdough starter, go to the Rye Sour step, below.

Starter

1/8 t dry yeast
1/2 c (4 oz) warm water
1/2 c (2.3 oz) rye flour

In a medium mixing bowl, dissolve the yeast in the warm water. Add the rye flour and mix until smooth. Cover the bowl and set in a warm place in the kitchen for 24 hours. At this point, you can refrigerate the starter, or you can begin mixing the rye "sour."

Rye Sour

1 c starter
3/4 c (6 oz) warm water
1-1/2 c (7.5 - 8 oz) rye flour
1 T crushed caraway seeds
1 T minced onion

Mix together, cover, and set aside for overnight, or until it has doubled in volume.

Bread Dough

rye sour mixture
1/2 c (4 oz) warm water
1-1/2 t dry yeast
2 + 1/2 c (7 + 2 oz) bread flour
1/2 t salt
1 T caraway seeds

Remove 1 c (8 oz) rye sour to use as a starter for your next loaf of bread. You should have about 1-1/2 c rye sour remaining. Store the starter in a glass or plastic container. Cover the container, but do not tightly seal it. Refrigerate the starter up to a week or so.

Dissolve the yeast in the water and add to the sour. Stir in 1-1/2 c bread flour, the salt, and the caraway seeds. Mix in another 1/2 c bread flour by hand. Sprinkle some flour on a board or countertop, turn the dough onto the board, and begin kneading the dough. The dough will be sticky, so gradually work additional bread flour into the dough. Knead the dough for 10 - 15 minutes until it become very elastic. Keep your work surface lightly floured to prevent the dough from sticking too much.

Cover the dough with a towel, and let it rest for 15 minutes (this helps the gluten in the dough relax). When the dough has rested, shape it into a loaf. Flour the bottom of the loaf and place on a greased baking sheet, OR flour a bread peel, and place the loaf on the peel to rise. Cover the loaf with a towel. Let the loaf rise for 2 hours.

Conventional Baking

Heat the oven to 375°F. If you have not already done so, place the loaf carefully on a greased baking sheet. Score the top of the loaf. Bake for about 45 - 50 minutes.

Dutch Oven Baking

Heat the oven to 450°F. Place a large covered dutch oven near the bottom of the oven to preheat while the oven is heating. The dutch oven should be in the hot oven about 20 minutes before you bake the bread. When the dutch oven is very hot, remove it from the oven, and remove the dutch oven's cover. Using the peel, transfer the loaf to the dutch oven. Sprinkle some rye flour over the loaf. Cover the dutch oven, and return it to the oven. Bake for 25 minutes and remove the cover from the dutch oven. Lower the oven temperature to 350°F, and bake another 25 minutes.

Remove the loaf from the oven, and from its pan. Cool on a rack.

Spanish Rice

2 T olive oil
1 small onion, chopped
1 small green or red pepper, chopped
1-1/2 c white rice, rinsed and drained
12 green, stuffed olives, sliced
3 link sausages (chorizo, etc.), cooked and chopped
2 c spicy tomato sauce
1 c chicken broth
1/4 lb white cheddar cheese, grated

Set the oven to 350°F. Heat the olive oil in a skillet over medium heat. Fry the onion and pepper until soft. Add the rice, and brown the rice for five to eight minutes until it has a nice golden color. Add the olives and sausage, and turn the rice mixture into a large baking dish with a cover. Mix together the tomato sauce and chicken broth. Pour over the rice. Cover the dish, and bake for 30 minutes. Remove the cover. Sprinkle with the grated cheese, and continue baking, uncovered, for another 15 minutes.

Easy Bread

15 oz bread flour (or half bread flour, half whole wheat)
1 t dry yeast
1 T granulated sugar
1 t salt
12 oz lukewarm water

In a medium-sized glass mixing bowl, combine all of the dry ingredients. Stir in the water, and mix until all of the flour is mixed in, and the dough is "shaggy." Cover the bowl with plastic wrap, and let it rise in a warm place 18 to 24 hours.

After the dough has risen, stir it down and let it rest for 15 minutes. While the dough is resting, grease a bread pan (5" x 9" x 3"). Spread 1 T flour on a cutting board or counter top. Turn the rested dough onto the floured board. Sprinkle another tablespoon of flour on the dough. Gently knead and shape the dough into a loaf and place it in the bread pan. (The dough may be very soft and somewhat sticky.)

Cover the loaf with a floured paper towel. Set it aside in a warm, draft-free place and let it rise for a couple of hours.

After the bread has risen, adjust the oven racks, so that one rack is near the bottom of the oven, and the other rack is in the center of the oven. Place a cast-iron skillet in the oven, and set the oven temperature of 450°F. When the oven is heated, bring 2 c water to boiling. Remove the skillet from the oven, and carefully pour the boiling water in the skillet, Place the skillet back in the oven on the bottom rack. Place the bread pan on the middle rack. Bake for 30 minutes.

Reduce the oven temperature to 350°F. Remove the skillet from the oven. Continue baking the bread for another half-hour. Remove the bread from the oven, and turn it out of the bread pan onto a rack. Cool the bread completely before slicing.

Piquant Sauce for Fish or Whatever

2 T olive oil
juice of 1/2 lime
2 t fish sauce or Worcestershire Sauce
2 t Tabasco or hot sauce
3 T ketchup
2 t prepared mustard
2 t brown sugar
1/4 t black pepper
1/4 t smoked Spanish paprika (optional)
6 pimento-stuffed green olives, coarsely chopped
2 t capers, coarsely chopped
2 cloves garlic, minced

Combine all of the ingredients in a saucepan, and heat until bubbly. Serve either hot or cold. Refrigerate leftover sauce.

Braised Pork Neck Chili

4 T oil, divided
1 large sweet onion
1 green pepper, diced
1 jalapeno pepper, chopped
3 stalks celery, chopped
2 medium carrots, chopped
2-1/2 lb meaty pork neck bones
1/2 t kosher salt
1 c red wine or tomato juice
2 medium cans diced tomatoes (no-salt)
1 small can yellow corn
1/2 t black peppercorns, crushed
1 dried ancho chili, ground
1 dried guajillo chili, ground
1 t dried basil
1 t dried oregano
1-1/2 t sugar (to taste)
2 T vinegar (to taste)
1 can black beans
1 can small white beans

Heat 2 T oil at medium heat in a large dutch oven. Add the onions, peppers, celery, and carrots, and saute for about 10 minutes, stirring occasionally to prevent sticking. Remove the vegetables to a bowl.

Add the remaining 2 T oil to the dutch oven, and raise the heat to medium high. Place the meat in the dutch oven, meaty side down, and brown for 3 - 5 minutes. Salt the meat. Turn the meat, and brown for another 3 minutes. Remove the meat to a plate, and lower the heat to medium. (If necessary, cook the meat in two batches.)

Immediately deglaze the dutch oven. Add the meat and sauteed vegetables to the dutch oven. Stir in the crushed peppercorns, ground chilies, basil, and oregano. Add the sugar and vinegar to taste.

Cover the dutch oven and place in a 250°F oven for 2 hours. Take the chili out of the oven and remove as many bones as possible from the stewed meat. Add the two cans of beans, cover the dutch oven, and continue baking for another 2 hours or more.

Before serving, remove remaining bones, connective tissue, and gristle from the meat. Serve the chili over rice, or with cornbread.

Aunt Virgie's Chicken and Noodles

Beat together:
4 eggs
8 T whipping cream
1/2 t salt
1/4 t pepper
1 t baking powder
1 c flour

Put 2-1/2 c flour in a large mixer bowl. Add the beaten mixture, and mix well with a dough hook. Turn out on a floured counter and put the mixing bowl over the dough. Let it rest for 10 - 20 minutes.

While the dough is resting, bring 3 qt of chicken broth to a boil in a large soup pot. Roll out fairly thin and cut into strips with a pizza cutter or a knife.

Heat the broth to a rolling boil, and add the noodles to the broth. After the noodles have cooked for 20 minutes or so, reduce to a simmer and cook for a couple of hours. While the broth is cooking, you can add carrots, celery, and chopped chicken.

After the noodles have cooked, you can either serve the soup, or you can refrigerate it. The soup is best if you let the noodles sit in the refrigerator for at least a day. To reheat, add additional chicken broth, and reheat slowly in a slow cooker, or over very low heat on the stove.

Speckknödel

This recipe is adapted from a web site of Alto-Adige recipes. Chefs are H. Gasteiger, G. Wieser, H. Bachmann.

200 g (7 oz) white bread (about 6 slices) (See note, below)
80 g (3 oz) Speck alto Adige PGI, cubed,and trimmed of fat
15 g (2 T) flour
15 g (1 T) unsalted butter
40 g (1/4 c) onion, peeled and minced
2 eggs
100 ml (1/3 c + 1T +1 t) milk
5 g (1 T) chopped parsley
2 - 4 g (1/4 - 1/2 t) kosher salt
Grind of black pepper

Note: You can use white bread or bread rolls for this. Weigh the bread, then let it sit out for 12 hours or so, until it is dried out.

Cube the bread into 1/4-inch or smaller cubes. Add the speck and flour. In a skillet, melt the butter, and add the onions. Cook over low heat until the onions are translucent, but not brown. Add the onions to the bread mixture. Mix together lightly with your hands.

Mix together the eggs and milk. Pour over the bread. Sprinkle the parsley, salt, and pepper over the bread. Using your hands, knead the mixture, just until it holds together. Do not over knead. Cover and let sit for 15 minutes.

While the dough is resting, in a large, stock pot with a lid, pour 3" (7.5 cm) of water in the bottom of the pot. Add 15 g (2 t) of salt to the water, cover the pot, and bring the water to a simmer.

Using a 2T (25 g) scoop, shape the dumplings into balls, and put on a large dinner plate. Wetting your hands will make it easier to handle the dough. The recipe makes approximately 16 dumplings. When you have shaped all of the dumplings, drop each dumpling into the simmering water. Cover the pot, and simmer for 8 to 10 minutes. Remove from the water with a skimmer or a slotted spoon.

Serve the dumplings hot in a broth, or as an accompaniment to meat. This serves 6 - 8 people as an appetizer, and 4 people as a side.

Chicken, Two Kinds of Olives, and Pasta

2 T flour
1/4 t salt
1/4 t pepper
1 chicken leg, skinned
1 chicken thigh, skinned
1 T canola oil
1 onion, thinly sliced
1 T olive oil
1 small green pepper, chopped
2 large cloves garlic, minced
4 oz pork or chicken sausage
1 14.5 oz can diced tomatoes
12 oil cured black olives
12 green olives
2 T red wine
2 T red wine vinegar
1/2 t dried basil
1/2 t dried oregano
1/2 small zucchini, julienned
4 oz medium shell pasta
1 qt water
2 t olive oil

Heat a large cast-iron skillet to medium high. While the skillet is heating, on a small plate, mix together the flour, salt, and pepper. Lightly flour the chicken pieces. Add the oil to the skillet, and swirl the skillet to completely coat the bottom with the oil. Add the chicken pieces, and cover the skillet. Fry for about 3 minutes. Turn the chicken, and fry for another two minutes. Remove the chicken to a plate. Reduce the heat to medium.

Add the olive oil to the skillet, and immediately add the chopped onions, stirring the onions to coat them. Cook the onions for 3 minutes, then stir them. Continue to stir for another 3 or 4 minutes until the onions are well-browned. Add the peppers, garlic, and sausage, and saute until the pepper is limp, and the sausage is cooked through. Break the sausage up while it is cooking.

Add the chicken, the tomatoes,their liquid, and the chicken to the skillet. Sprinkle any remaining flour used to bread the chicken over the mixture and stir it in. Add the olives, wine, wine vinegar, and spices. cover and cook on low for 20 minutes. Remove the chicken from the skillet, and let it cool. Debone the chicken, and break it up into small pieces. Add it back to the skillet along with the zucchini.

Bring the water to a boil in a 1-1/2 qt covered saucepan. When the water is boiling, remove the cover, and add the olive oil. Add the pasta, and cook for 6 - 7 minutes. Test for doneness. Drain the pasta. Stir into the chicken mixture. Serve immediately.

Stuffed Green Peppers

2 green bell peppers
2 Black bean burgers
1 stalk chopped celery
20 chopped olives (green and kalamata)
1 c cooked brown rice
2 garlic cloves, thinly sliced
1 egg
1/2 cumin seeds, toasted
1/2 t black pepper
3 whole cloves
6 whole allspice
2 t chili powder
1/4 t cayenne pepper
salt to taste
1 T olive oil
1 can chopped tomatoes
1 small can tomato sauce
black pepper
cumin
salt to taste
1 - 2 t sugar

If desired, roast and peel the bell peppers, or parboil the peppers for three minutes. Cut off the pepper tops, and seed the peppers. Set the peppers aside.

Mix together the (defrosted) black bean burgers, celery, olives, brown rice, garlic cloves, and egg. Toast the cumin seeds and grind together with the black pepper, cloves, and allspice. Sprinkle the ground spices over the bean mixture along with the chili powder, cayenne pepper, and salt (start with 1/4 t or so). Lightly mix together. Spoon the black bean mixture into the bell peppers. Do not pack the mixture in the peppers.

Heat the oven to 350°F. In a small skillet, heat the olive oil over medium high. Add the chopped tomatoes, and boil until most of the liquid is gone, about 10 minutes. Stir occasionally to prevent burning. Add the tomato sauce, and season the mixture with salt, pepper, chili powder, and cumin. Stir in the sugar. Remove from the heat.

Grease a small casserole. Spread the leftover filling in the bottom of the casserole. Arrange the peppers in the casserole. Spoon the tomato mixture over everything.

Cover the casserole and bake for 30 minutes. Remove the cover and continue baking for another 20 to 30 minutes.

Chicken Soup

2 T olive oil
1 large onion, peeled and sliced (1/8")
2 med turnips, diced
2 med carrots, diced
2 stalks celery, diced
1 large potato, cubed (1/4")
2 c chicken stock
1 c water
1 15 oz can diced tomatoes
1 small can corn
1 15 oz can black bean, drained and rinsed
3 - 4 cloves garlic, minced
3 T fish sauce
3 whole cloves
1/2 t pepper corns
6 whole allspice
2 bay leaves
2 pequin peppers or 1/4 t cayenne pepper
2 c chopped cooked chicken

Heat the olive oil over medium high heat in a large soup pot (with a cover). Spread the onions over oil, and let sit undisturbed (uncovered) for two or three minutes. Stir the onions, and continue frying for another four to six minutes, stirring the ovens thoroughly every couple of minutes.

When the onions have browned, add the turnips, carrots, celery, and potato. If the mixture is dry, add 1/4 - 1/2 c water or chicken stock. Cover the soup pot, and continue cooking for five minutes or so. Add the chicken stock, water, tomatoes, corn, black beans, and garlic. Add 2 T fish sauce. Adjust to taste, adding up to an additional tablespoon of fish sauce.

In a spice mill grind together the cloves, pepper corns, allspice, bay leaves, and pequins. Add to the soup with the cooked chicken. Cover and simmer the soup for a half hour.

Black Bean Potato Pie

This is a free-style dish. It's great for cleaning out the refrigerator.

2 T olive oil
1 onion, 1/4" dice
1 2-oz link sausage (optional), see note 1
1 black bean burger
1/2 green or red bell pepper, 1/4" dice
1 small can corn, drained
3 large garlic cloves, minced
salt, pepper, chili powder, paprika, clove, and oregano
2 medium potatoes, peeled 1/4" slices or julienne
2 T flour
1 c chicken stock, see note 2
1/4 lb Swiss, cheddar, or gruyere cheese, grated
1 c milk

Note 1. You can skip the sausage and substitute one more black bean burger. You can use just about any sausage you want: Italian, chorizo, pork, etc.

Note 2. Use a robust chicken stock (make your own). You can substitute a hearty vegetable stock for the chicken stock.

Heat the oven to 350°F.

Heat the oil in a large skillet on medium high heat. Spread the onions in the skillet. Fry for about two minutes, then turn. Continue frying the onions, turning every couple of minutes until they are well-browned. Remove the onions to a plate and set aside.

If necessary, add a little oil to the skillet. Remove the sausage from its casing and crumble in the skillet. Break up the black bean burger into the skillet. Brown the sausage the the burger pieces, turning frequently. When the mixture is browned, add bell pepper, and fry until the pepper is brightly colored and limp. Lower the heat to medium low.

Add the corn and garlic to the sausage mixture, and season to taste. Stir in the cooked onions, and remove the mixture from the heat. Set aside.

Butter a large covered casserole. Layer half the potatoes in the bottom of the casserole. Lightly salt the potatoes, and sprinkle with 1 T flour. Spread 1/2 the bean-sausage mixture over the potatoes, and top with 1/2 of the grated cheese. Repeat the layers.

Pour the chicken broth over the casserole. Pour enough milk to bring the liquid up to about 2/3 the side of the casserole dish.

Bake covered for 30 minutes. Remove the casserole lid, and continue baking for another 25 - 30 minutes. Let stand for 5 minutes or so before serving.

Thai Chicken Soup

2 c chicken broth (salt-free or regular)
2 t sugar
3 - 4 slices ginger root, peeled and matchsticked
2 kaffir lime leaves, torn into pieces
1 - 2 Thai chilis, cut into strips
1/4 t Thai chili pepper or cayenne pepper
1/2 c straw (or white) mushrooms, sliced
1 T fish sauce (optional, see note below)
1 c chicken (uncooked or cooked)
3 T fresh coriander leaves
juice from 1 lime

Bring the chicken broth to a boil. Add the sugar, ginger, and kaffir leaves. Simmer for two minutes. Add the chilis, Thai chili pepper, mushrooms, fish sauce, and chicken. Simmer for three to four minutes, or until the chicken is no longer pink, and completely cooked. Remove from the heat and add the coriander leaves and the lime juice. Serve immediately.

Note: if you do not use the fish sauce, you may want to add salt, especially if you are using unsalted broth.

White Bean Dip

1-10 oz can white beans, rinsed and drained
3 T chunky peanut butter
3 T olive oil
2 T plain yogurt
2 large cloves garlic, peeled and minced
juice from 1/2 lime
1 t cumin seed, toasted (See note, below)
3 whole cloves
1/4 t black pepper corns
1/8 t cayenne pepper
1/4 t salt

Combine one-half of the beans and the peanut butter in a food processor bowl, and process until the peanut butter and the beans are incorporated. Scrape the mixture into a mixing bowl.

In the processor bowl, combine the remaining beans and the yogurt, and process until smooth. Scrape the mixture into the mixing bowl. Add the garlic and lime juice to the bean mixture.

In a grinder, or mortar, grind the cumin, cloves, and black pepper corns. Add all of the spices to the bean mixture.

Whisk the dip until all the ingredients are mixed together. Garnish with a swirl of olive oil and paprika. Serve with pita or crackers.

Chard Panade☺

This recipe is a nod to Molly Wizenburg's Chard Panade. Just reading her blog made me want to try a savory dish like this.

Serves 4

For the Panade:
5 c chicken or vegetable stock (see recipe, below)
6 T olive oil
1 large sweet onion
1 bunch chard
2 cloves garlic, minced
2 c shredded cheese (Swiss, sharp cheddar, gruyere)
1/2 loaf (8 - 10 oz) rustic bread, cut into 1" cubes

In a saucepan, bring the stock to a quick boil, and reduce it by about one-third.

While the stock is boiling, heat 2 T olive oil in a large iron skillet over medium high heat. Peel and thinly slice the onion (1/8"). Spread the sliced onions in the skillet and let sit for about three minutes. Stir the onions occasionally to caramelize. Take care not to burn them. Remove the cooked onions to a plate, and remove the skillet from the heat.

Stem and wash the chard. Coarsely chop it. Add another 2T olive oil to the skillet and heat over medium high heat. Spread the chard in the skillet, and cook for about 30 seconds. Stir the chard to coat with the hot oil. Add the minced garlic and stir for ten or fifteen seconds. Add a couple of tablespoons of stock, then cover with a lid, and continue cooking for about two minutes. Remove from the heat, and set aside.

Butter a 9" covered casserole dish. Spread about one-quarter of the caramelized onions in the bottom of the dish. Layer one-third of the bread cubes. Cover with one-third of the chard and one-third of the cheese. Continue layering the onions, bread, chard, and cheese, finishing with the cheese. Pour the reduced stock over the casserole. Swirl the remaining olive oil over the top of the casserole. Cover the dish, and bake at 350°F for 30 minutes. Remove the cover, and continue baking for another 20 minutes.

For the Vegetable Stock:
2 T olive oil
1 large yellow onion, chopped
1 large carrot, peeled and grated
1 parsnip, peeled and grated
2 stalks celery, chopped
1/4 c red wine
5 c water
1 T fish sauce (optional)
salt to taste
3 whole allspice
3 whole cloves
1/2 t whole black pepper

Instructions for the Vegetable Stock:

Heat the oil over medium high heat. Add the onion, and fry the onion until it is dark brown and caramelized. Do not let the onion burn.

Add the carrot, parsnip and celery, and continue sauteeing the vegetables, until they begin to brown. Scrape the vegetables into a saucepan, and deglaze the skillet with the red wine. Add the deglazed liquid to the saucepan.

Add the water to the vegetables, and heat over medium high heat until the stock is boiling. Add the fish sauce, and taste for salt (it may not need any). Grind the allspice, cloves, and black pepper, and add to the stock. Keep at a simmer for 30 to 45 minutes. Strain and discard the solids. Refrigerate.

Apple Sour Cream Cake

This recipe is adapted from Fantastic Apple Sour Cream Coffee Cake on Food.com. A Wahoo to Kittencalskitchen.

15 servings

Cake:

1/2 c butter
1 c granulated sugar
2 eggs
2 t vanilla extract
2 c flour
1 t baking powder
1 t baking soda
1/4 t salt
1 c sour cream
2 c sliced apples (2 large apples, peeled, quartered, and sliced)

Topping:

1 c chopped walnuts
1 c packed brown sugar
1 t ground cinnamon
1/2 t ground nutmeg
1/4 c butter

Heat the oven to 350°F. Butter and flour a 13" x 9" pan, or a large bundt pan, and set aside.

In a large mixing bowl, cream the butter and sugar for a couple of minutes. Add the eggs, and continue to cream the mixture for another 5 minutes.

In a bowl, mix together the remaining cake dry ingredients. In two additions mix in the dry ingredients alternately with the sour cream into the butter mixture. Carefully fold in the apples.

Mix together all of the topping ingredients in a bowl until the mixture is crumbly and the butter is incorporated.

If you are using a bundt pan, sprinkle 1/2 of the topping mixture in the bottom of the pan. Spread one-half of the cake batter in the prepared cake pan. Sprinkle with the rest of the topping mixture, and spread with the remaining cake batter.

If you are using a 13" x 9" pan, spread 1/2 of the cake batter in the pan. Sprinkle with 1/2 of the topping mixture. Spread the rest of the cake batter over the topping, and sprinkle the rest of the topping over the cake.

Bake 35 - 40 minutes for the 13" x 9" pan or 45 - 50 minutes for the bundt pan. Test the cake with a toothpick.

If you are using the bundt pan, let the cake cool for 5 - 10 minutes, then remove the cake from the pan, and finish cooling on a rack or plate.

The cake is best served warm with vanilla ice cream and warm toffee-caramel sauce.

Toffee-Caramel Sauce

This recipe comes (with some changes) from food.com. Thanks to ElaineM. I made this sauce for an apple cake. It's really good!

1/2 c butter
1/2 c brown sugar, packed
1/4 c white granulated sugar
1-1/2 T water
pinch of salt
1/2 c evaporated milk
2 t vanilla extract

Heat the butter, sugars, water, and salt in a pan over medium heat. Stir constantly, and after it begins to boil, cook for another 3 - 5 minutes. The longer it cooks, the thicker the sauce. Remove the pan from the heat, and stir in the milk and vanilla. The sauce will thicken as it cools.

Scalloped Zucchini

Serves 2

1 medium zucchini
1/4 c bread crumbs
1/2 t salt
1/2 t pepper
1 c grated cheese (parmesan, gruyere)
1/2 c milk

Grease an 8" x 8" baking pan. Preheat the oven to 350ºF

Wash and slice the zucchini in 1/4" slices. Toss together all of the ingredients except the milk, and arrange in the baking pan. Pour the milk over the zucchini mixture. Bake 35 - 40 minutes.

Cucumber Salad

Serves 2

1 medium cucumber
2 t kosher salt
2 T rice vinegar
1 t sugar
1 T sesame oil
1/4 t ground black pepper

Wash and peel the cucumber. Slice it thinly (about 1/8"). I use a manoline, although some of you out there are very good with knives.

Layer the cucumber slices in a plastic colander, salting each layer as you go. Sprinkle any remaining salt on the cucumber slices, and gently toss them. Spread them out in the colander, and set aside for at least 15 minutes.

In a small bowl, mix together the vinegar and sugar. Add the sesame oil. Set the dressing aside. (See the note, below.)

Wash your hands. Rinse the cucumber slices in the colander under running water. Use your hands, and squeeze as much liquid as you can from the cucumber slices. Place the squeezed slices in a small serving bowl.

Pour the dressing over the cucumber slices. Sprinkle the ground pepper over the cucumber. If you are not serving the salad immediately, refrigerate it.

Note: If you aren't worried about sodium, you can add 1 T fish sauce or soy sauce to the dressing. Increase the sugar by 1/2 t to 1 t. A sprinkle of cayenne pepper adds a zing, too.

Chili Rellenos

Serves 2

2 small poblano peppers
2 - 4 T queso blanco
1 egg
1/4 c yellow cornmeal
1/2 t salt
1/2 t paprika
2 T corn oil
1/2 small onion, chopped
2 cloves garlic, minced
1/2 cup enchilada sauce
1 chili pepper en adobo + sauce

Roast the peppers in an oven broiler (or over a gas burner) until the skin blisters and chars. Place the roasted peppers in a paper bag, and close the bag tightly.

Beat the egg in a small dish and set aside. Mix together the cornmeal, salt, and paprika on a flat plate.

Remove the peppers from the bag, and remove the skin. Carefully, cut around the stem, and remove the seeds from each pepper. Stuff each pepper with the queso blanco.

Heat 1 T oil in a small iron skillet over medium heat.

Roll each stuffed pepper in the cornmeal mixture, then roll it in the egg, then roll it again in the cornmeal mixture. Fry the stuffed pepper until well browned on each side (2 - 3 minutes per side). Remove the peppers to a warm serving plate.

Quickly add the remaining breading mixture to the skillet, and pour the remaining beaten egg over it. Quickly fry it, and place on the serving plate.

Add another tablespoon oil to the skillet, and fry the onions and garlic until translucent. Add the chili en adobo and the enchilada sauce, and heat until simmering and thickened. Pour over the stuffed peppers, and serve.

Pulled Pork

2 lb boneless country pork ribs
2 T olive oil

Rub

1/2 t pepper corns
3/4 t kosher salt
5 allspice pods
1/2 t cumin
1 t chipotle chili powder
1 t Spanish paprika

Sauce

1 large onion, chopped
1 - 15 oz can diced tomatoes
3 - 4 cloves garlic, minced
3 - 4 shakes of Angostura Bitters
1 t Worcestershire sauce
2 t liquid smoke
1 T vinegar
2 T brown sugar

Note: Believe it or not, you can get boneless ribs! Who'd a thought? You can use a pork loin roast if you can't find the ribs.

Mix together the rub ingredients in a spice mill, and whir until blended. Rub the spices into the surface of the ribs, and set aside for about 15 minutes or so.

In a dutch oven, heat the olive oil on medium heat until it smokes. Place the ribs fat side down in the dutch oven, and sear 3 - 5 minutes on each side. Remove the ribs from the dutch oven to a plate.

Turn the stove to low-medium and add the chopped onions and garlic to the oil in the dutch oven. Stir to coat the onions, and fry until the onions are translucent. Turn the burner to low, and add the remaining sauce ingredients, including any remaining rub. Simmer for about 5 minutes, and remove from the heat.

Turn the oven on to 250ºF. Place the ribs in the sauce, cover the dutch oven, and roast in the oven for at least a couple of hours.

Before serving, remove the meat from the sauce and shred it using a couple of forks. On the stove, reduce the sauce by half over medium high heat. Adjust its to taste for salt, pepper, vinegar, and heat (hot sauce, anyone?). Combine the reduced sauce with the shredded pork. Serve in a sandwich.

Chocolate Coconut Meringue Pie

This recipe was inspired by my Aunt Virgie Lee. She recently served Coconut Meringue Pie and Chocolate Creme Pie, and she gave me a slice of each. I thought, hmmm, I could put these together. So with the help of Grace Parisi (Food and Wine) and Emeril Lagasse (Food Network) (and three or four other recipes), I came up with a custard that could be adapted to both the chocolate pie and the coconut meringue pie.

1 – 9” baked pie shell (see note)
3/4 c sugar
1/3 c flour
Pinch of salt
1 pint half and half
4 large eggs, separated
1 t vanilla
1 c sweetened shredded coconut, toasted (see note)
2 oz bitter-sweet chocolate baking chips
2 t butter
1/8 t cream of tartar
1/4 c sugar

1. In a saucepan, whisk together the 3/4 c sugar, flour, and salt. Whisk in the half and half until smooth. Cook over medium heat, whisking until the mixture is the thickness of sour cream, about eight minutes.

2. In a bowl, whisk the egg yolks, then whisk 1/2 c of the hot mixture into the egg yolks. Whisk the egg mixture back into the saucepan and cook over medium heat, whisking constantly until thickened, about two minutes. Stir in the vanilla.

3. Pour two-thirds of the hot custard into a medium mixing bowl.

4. In the saucepan, stir in the bitter-sweet chocolate baking pieces and the butter. Scrape into a small bowl. Press plastic wrap directly on the top of the custard. Refrigerate until chilled.

5. In the mixing bowl, stir in the coconut. Press plastic wrap directly on the top of the custard. Refrigerate until chilled.

6. Spread chocolate custard over the bottom of the pie shell. Spread the coconut custard over the top of the chocolate custard, being careful not to mix up the layers. Chill the pie.

7. Preheat the oven to 350ºF. In a large stainless steel bowl, beat the egg whites with the cream of tartar at medium speed until frothy. Increase the speed to high and beat until firm peaks form. Add the remaining 1/4 c sugar, 1 T at a time, and beat until glossy. Bake for seven minutes, or just until the meringue is golden.

Note: For a beautiful pie crust, pre-heat the oven to 350ºF. To make a dense pie crust, capable of standing up to custard, roll out the pie dough one inch larger all around than a glass 9” pie plate. Ease the dough into the pan. Fold the edge of the dough underneath itself, then flute or pinch the edge to make a rim. Chill the dough for fifteen minutes. Carefully press a sheet of aluminum foil into the rolled out dough, and pour pie weights (or a pound of dried beans) into the foil. Bake for 30 minutes (you may need to reduce the heat, if the crust is browning too much). Carefully remove the foil and weights, and return the crust to the oven for another 7 – 10 minutes. Remove from the oven, and cool completely before filling the pie.

Note: To toast the shredded coconut, preheat the oven to 350ºF, and spread the coconut evenly in the bottom of a 9" x 13" cake pan. Toast the coconut for two minutes. Remove it from the oven and turn it with a pancake turner. Return the coconut to the oven for one minute, then remove the pan from the oven and turn the coconut. Repeat the toasting and turning until the coconut is as brown as you like it. The coconut burns very easily, so never keep it in the hot oven for more than a minute.

Wilted Lettuce

Serves 4 (sides)

1 large head leaf lettuce (see note)
1/8 lb thinly sliced pancetta
3 spring onions, chopped
6 cherry tomatoes, rinsed and halved -or- 1 medium tomato chopped
2 or 3 cloves garlic, chopped
1 T olive oil
2 T vinegar (see note)
parmesan cheese, for grating
black pepper

Note: You can use a leaf lettuce mix, including escarole. Stay away from iceberg. You'll need 6 - 8 c chopped lettuce. You can use just about any kind of vinegar. I mix together white and balsamic.

Rinse the lettuce in cold water, then dry it in a salad spinner. Coarsely chop the leaves, and set aside.

Lay out the sliced pancetta, in a large cold skillet (with a cover), and fry on medium heat until the pancetta begins to curl and lightly brown. Turn it, and fry until lightly crisp. Take the skillet off the heat, and remove the pancetta. Coarsely chop it.

Add the olive oil, onions, and garlic to the skillet, and return it to the stove. Fry for about a minute over medium heat. Add the tomatoes, and fry for another minute.

Pack all of the lettuce into the skillet, then pour the vinegar over the top. Cover the skillet, turn the heat to very low, and wilt the lettuce for five minutes.

Remove the cover, and stir the lettuce, tomatoes, and onions to lightly mix them. Plate the wilted lettuce. Sprinkle with the chopped pancetta. Pour the pan liquor over the salad, if you wish. Grate some parmesan cheese over the lettuce, and add a grind of black pepper. Serve immediately.

Spinach Colcannon

Inspired by a recipe from Spiral Path Farm in Pennsylvania.

Ron and I have half a share in a CSA farm in Pennsylvania. The following recipe is adapted from their recipe.

1 lb (or more) sausage
2 medium vidalia onions, chopped
5 cloves garlic, minced
2 bunches spinach, rinsed and coarsely chopped
1 t salt
6 medium potatoes, 1/2" dice, skins on
4 T olive oil, divided
1/2 t salt
1/2 t pepper
1/2 t dried oregano
1 pint half and half
1/2 lb cheddar cheese, grated

In a large skillet (with a cover), brown the sausage over medium heat. Add the onions and cook until the onions are soft and are beginning to carmelize. Add the garlic and fry for another minute or so. Add all the spinach to the sausage, cover the skillet, and turn off the heat. Let the spinach wilt a few minutes, then sprinkle the mixture with 1 t salt. Cover the skillet and set aside.

Heat the oven to 450ºF. Place the diced potatoes in a large plastic food bag. Drizzle with 2 T olive oil. Seal the bag and completely coat the potato pieces with oil. Spread the potatoes in a single layer on a large, rimmed cookie sheet. If desired, sprinkle the potatoes with salt, pepper, and herbs. Place the potatoes in the oven and roast for 15 minutes. Remove the potatoes from the oven, and turn them with a metal spatula. Return to the oven and continue roast for another 10 - 15 minutes.

Remove the potatoes from the oven, and scrape them into a large bowl. Mash them and add the half and half, salt, pepper (to taste), and oregano to make mashed potatoes.

Heat the oven to 350ºF. Grease a 9" x 13" baking pan. Adjust the seasoning of the sausage and spinach mixture, and layer it in the bottom of the baking pan. Spoon the mashed potatoes on top of the spinach. Sprinkle the cheese over the potatoes. Bake for 30 minutes.

Fish Tacos ☺

Serves 2 or 3

A tip of the hat to Ortega® as the inspiration for this Fish Tacos recipe. I substituted tuna for white fleshed fish, and lime juice for lemon juice in the original recipe. I also added chipotle pepper, and I left out the 1/4 c cilantro in the mayonnaise mixture, because I didn't have any.

Filling

1/2 c sour cream (non-fat is okay)
1/2 c mayonnaise (low-fat is okay)
2 chipotle peppers en adobo, finely chopped (about 2T)
1 package taco seasoning mix, divided
3/4 lb tuna steaks, cut into 1/4" x 1" pieces
2 T vegetable oil
2 T lime juice
8 corn tortillas, warmed

Toppings - If you are in a hurry, make use of the salad bar at the supermarket. You can even cheat with store-bought guacamole.

chopped tomatoes
chopped scallions
chopped cabbage or curtido
guacamole (1 avocado, 1/4 t salt, juice of one small lime)
sour cream

Mix sour cream, mayonnaise, chipotle, and 1/2 spice mix in a small serving bowl.

Mix together tuna, vegetable oil, lemon juice, and remaining spice mix. Let stand for a few minutes. Fry the tuna mixture in a medium high skillet, turning it at least once. The tuna cooks very quickly, two to three minutes on each side. As soon as the tuna is done (it will have turned a whitish color), place the fish in a serving dish.

Fill warmed tortillas with tuna and a tablespoon of the mayonnaise mixture. Top with chopped cabbage, tomatoes and scallions, guacamole, and sour cream.

Potato Salad

4 servings

2 medium red potatoes, 1/2-inch cubed
3 stalks celery, finely chopped
1/2 bunch green onions, washed, trimmed, and thinly sliced
1 small dill pickle, finely chopped
6 large pitted olives, sliced
2 cloves garlic, minced
2 T olive oil
2 T vinegar
2 t prepared country mustard
1/2 t salt
1/2 t ground black pepper
1/2 c parsley, chopped

Scrub the potatoes and remove any blemishes. Cube the potatoes, cover them with cold water in a small sauce pot, and bring the potatoes to a boil over medium-high heat. Lower the heat to a lazy boil, cover the pot and cook the potatoes for 9 - 10 minutes. Do not cook them any longer!

While the potatoes are cooking, chop the vegetables, and place all of them, except the parsley, in a large bowl. When the potatoes are cooked, drain them in a colander and let them cool for five minutes or so, then add them to the vegetables in the bowl.

Drizzle the olive oil over the potatoes and vegetables and mix very lightly. Mix together the mustard and the vinegar. Pour over the potatoes and mix very lightly. Carefully, fold in the chopped parsley. Cover, and refrigerate the salad a couple of hours before serving.