Spicy Orange Stir Fry

A friend of mine recently traveled to Thailand and was particularly surprised by the condiment selection on every table: sugar, ground chili powder, chilies in vinegar (prik dong), chilies in soy sauce (prik si-iew want), and chilies in fish sauce (nam pal prik).  The purpose of these varied Thai condiments is to create a fully-balanced dish, combining all flavors distinguished by the mouth: sweet, salty, bitter, sour, savory, and spicy.  And that is precisely what I enjoy most about this dish, the flavor balance of salt (soy sauce), sweet & sour (orange), bitter (orange peel), and spicy (peppers).  This is a very simple vegetarian stir fry, but the flavor profiles also work well with beef, if you are so inclined.  Here I use Rooster Spur Peppers from my garden but Serrano peppers would be a great substitute.

Spicy Orange Stir Fry


1/3 cup chicken stock
2 tablespoons soy sauce
zest of one orange
2 teaspoons cornstarch
2 tablespoons olive oil
2 carrots peeled and cut on the 
   bias into ½ wide strips
½ lb sugar snap peas sliced in 
   half
½ lb button mushrooms sliced
1 red bell pepper seeded and 
   sliced into ½ inch strips
1 tablespoon diced hot peppers 
   (more or less to taste)
1 orange peeled, with all the 
   white pith removed, then 
   divided into segments, with each segment cut in half (see Techniques)

In a medium sized bowl combine the chicken stock, soy sauce, orange zest, and corn starch.  Whisk until the cornstarch is fully dissolved, and set aside.

In a heavy bottomed pan warm the oil over medium-high heat.  Once the oil is hot, but not quite smoking, add the vegetables, stirring every 10-15 seconds, until the vegetables begin to soften, about two minutes.  Stir in the sauce and toss until the sauce thickens, about 2 minutes.  Stir in the orange segments and serve over rice.

Indian Cauliflower and Curried Peas

I failed miserably at "Spicy Asian Week"; I've only posted one recipe!  So today, to make up for it, I'm posting two recipes.  These dishes compliment each other well, and can be served side by side for a nice vegetarian spread.

Indian style cooking is a fantastic way to bring vibrancy to vegetables by employing a bouquet of flavors through the heavy use of spices and herbs.  I was fortunate enough to travel through southern India, and my  strongest memories involve smell: the way cumin, turmeric, coriander, clove, and ginger permeated the air, all mixed with a hint of gun powder.  I visited Bangalore during Diwali, the festival of lights, which is celebrated by lighting fireworks and eating sweets – my type of party! The days were filled with booms, cracks, howls, and pops, while the nights were illuminated with yellows, greens, and reds.

I would not say these are "traditional" Indian dishes, but they were certainly inspired by what I tasted and smelled (minus the gun powder),  in India.  In the first recipe cauliflower is the lead, but  I must confess, in the past I've routinely overlooked little white flower.  I thought it was lackluster with no flavor or color to speak of, like a saltine cracker.  This roasted cauliflower recipe, adapted from The Modern Vegetarian Kitchen, sold me on its potential, especially when you spice it up a bit.  I'm now thinking of other ways to prepare cauliflower: a puree, a gratin, in stirfy?

For the second recipe I use tofu, which you can certainly omit if so desired, but I recommend trying it out, at least once.  The two main complaints directed at tofu is that is has no texture and no flavor.  On its own, I am one to fully agree with those two charges. But I like to imagine tofu as a little sponge, it will sop up any flavors in come in contact with.  And the texture issue can easily be remedied by sautéing the tofu until golden brown before adding it to a stirfry, curry, or what have you.

Indian Cauliflower

1 tablespoon olive oil

1½ tablespoons freshly squeezed lemon juice

1½ teaspoons coarse sea salt

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon hot pepper flakes

1 head of cauliflower, cored and separated into florets

2 red bell peppers, seeded and sliced into ½ inch wide strips

½ cup roughly chopper cilantro

Pre-heat the oven to 450º F.

In a small bowl, whisk together the olive oil, lemon juice, salt, cumin, coriander and the pepper flakes.  Set aside.  Combine the vegetables in a 13x9x2 inch baking dish.  Drizzle the vegetables with the olive oil dressing and toss to coat.  Roast the vegetables for 45 minutes, stirring every 15 minutes.  Garnish the cilantro leave before serving.

Curried Peas

6 tablespoons olive oil, divided
1 14 oz package firm tofu, drained and
   cut into ½ inch cubes

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon salt

½ teaspoon turmeric

½ teaspoon cayenne pepper
1 onion chopped
1 tablespoon ginger, peeled and shredded
4 garlic cloves, minced
1 14.5 oz can diced tomatoes with juices
1 10 oz package frozen green peas
   (it is not necessary to thaw)
½ cup water
½ roughly chopped cilantro

Over medium heat warm 3 tablespoons of olive oil in a non-stick pan.  In batches cook the tofu in a single layer, stirring often, to brown on all sides; approximately 10 minutes.  With a slotted spoon transfer the tofu to a paper-towel-lined plate to drain.

In a small bowl combine the coriander, cumin, salt, turmeric, and cayenne pepper.  Set aside.

In a large heavy bottomed pan warm the remaining 3 tablespoons oil over medium-high heat.  Add the onion, garlic, and ginger and cook, stirring often, until the onions are soft, about 3 to 5 minutes.  Stir in the spice mixture and cook 2 minutes more.  Add the tomatoes, peas, and water, and bring to a boil.  Reduce to a simmer and cook for 8-10 minutes, until the sauce has slightly thickened.  Add the tofu and heat through, about 2 minutes.  Garnish with cilantro and serve over rice.  

Adapted from The Curry Book:  Memorable Flavors and Irresistibly Simple Recipes from Around the World

Green Thai Curry

What do you do with a bunch of hot peppers?  You make spicy Asian food for a week, thats what.

There was a hard-frost-warning in Mississippi the other night so my Rooster Spur Peppers got picked all at once.  The Rooster Spur Pepper is an heirloom variety, grown by the Ainsworth family of Laurel Mississippi for more that 100 years.  They are traditionally used to make Rooster Spur Sausage but work great in stirfrys, chilies, and curries.  I assume that most of you do not have access to Rooster Spur Peppers, so just substitute your favorite hot pepper.

For Day One: Green Thai Curry.  I used a blend of vegetables, but if you would like a non-vegetarian version simply saute some thinly sliced chicken, pork, or steak and add to the curry along with the coconut milk, heating through before serving.    

Thai Green Curry

1 can coconut milk

1 tablespoon brown sugar

1 tablespoon fish sauce (this can be omitted)

3 teaspoons green curry paste, homemade or store bought.

4 tablespoons olive oil

2 cloves of garlic diced

2 tablespoons shredded ginger

3 carrots sliced

1 red bell pepper cut into ½ inch by 1 inch pieces 

½ lb sugar snap peas sliced in half

½ lb shiitake or button mushrooms sliced 

½ tablespoon any hot pepper, diced (more or less to taste)

3 tablespoons shredded basil

In a medium sized mixing bowl add the coconut milk, the sugar, fish sauce, and the curry paste.  Whisk to combine

Over medium heat, warm the oil in a heavy bottomed frying pan.  Add the garlic to the pan and saute until fragrant and golden brown, about 3 minutes.  Add the ginger and cook an additional 2 minutes.  Add the the carrots and cook for 5 minutes; then add peppers and cook for an additional 3 minutes.  Finally, add the mushrooms and cook for 1 minute longer.  Pour in the coconut curry broth and add the hot peppers.  Bring curry to a boil; reduce to a simmer and cook an additional 5 minutes.  Sprinkle the curry with shredded basil and serve over rice.

Cornbread Dressing

This recipe is dedicated to my friend Jeremy . . .

I did  a little digging into the whole dressing verse stuffing issue.  What makes dressing, dressing?  How is it different from stuffing?  I found three primary explanations.  First, dressing is cooked outside the bird, stuffing inside.  Second, stuffing is cooked in the North and dressing in the South.  And finally, dressing is made with corn-based bread and stuffing with wheat-based bread.  So considering the fact that I did not cook the dish inside the turkey, that I live in Hattiesburg, Mississippi, and that it is corn-based, by all definitions I've made dressing.

 

This recipe's cornbread base consists of HOME MADE cornbread.  Do not use store bought, it just won't be the same.  I used a recipe from epicurious, with a few tweaks.  First, I used a pastry blender, as opposed to a mixer, to combine the butter with the dry ingredients.  And second, I made sure my cornbread was VERY golden brown.  This created a thick crust which brings a nice toothsome texture to the dressing.  The cornbread needs to be baked a day ahead, to allow it to dry out.  Once the corn bread has cooled, cut the loafs in half lengthwise, and allow them to sit out over night.  

Cornbread Dressing

2 9x5x3 inch cornbread loafs cut into ½ - ¾ inch cubes allowed to dry-out over night

6 slices firm texture white bread cut into ½ - ¾ inch cubes allowed to dry-out over night

½ cup coarsely chopped parsley

1lb bacon
Rendered fat from 1lb of bacon or 1 cup of butter

2 large onions chopped
1 tablespoon dry sage

1½ teaspoons dry thyme

6 celery stalks chopped w/ leaves

3 cups chicken broth

3 large eggs beaten

1 teaspoon salt

½ teaspoon pepper

Preheat the oven and grease a 13x9x2 inch baking pan.  Combine the bread and parley in a large mixing bowl and set aside.  

Fry the bacon in batches till crispy and the drippings render out.  Place the bacon on paper towels to drain and cool.  Once cool, chop the bacon and add to the mixing bowl.  

Pour off half of the rendered bacon fat, and save.  Over medium heat warm the remaining fat, add the onions, and cook until soft, about 10-15 minutes.  Add the sage and thyme and cook 1 minute more.  

Add the onions, the remaining bacon fat, 2 cups of broth, the eggs, and salt and pepper to the mixing bowl.  Stir to combine.  Transfer the dressing to the prepared baking pan and drizzle with the remaining broth.  Cover the pan with foil and bake for 25 minutes.  Remove the foil and back for another 20 minutes.  Serve hot.



Adapted from A Love Affair with Southern Cooking, published on epicurious.com, October 2008

Creamed Asparagus Soup

Thanksgiving is over and the left overs are gone.  The gluttony has subsided.  I cooked for a good six hours, but the reward, in the end, was worth it: buttermilk roles, sweet potato gratin, cranberry relish, cornbread stuffing, turkey, creamed corn, all topped off with pumpkin pie, whipped cream, and a glass of port.  I also love the leftovers.  I didn't have to cook for three days and I was able to indulge in Thanksgiving dinner over and over again.  Unfortunately, in the midst of my cooking marathon, I forgot about the asparagus with shallot vinegarette.  I only just remembered as I scooted my chair out and prepared to sit at the Thanksgiving table.  By this point the feast was calling, so my little asparagus stalks had to wait.

Creamed Asparagus Soup
2 lbs asparagus
½ cup shopped shallot
2 garlic cloves chopped
2 tablespoons olive oil
2 sprigs marjoram, tough stems removed
3 cups broth (chicken or vegetable)
½ cup buttermilk
1 teaspoon salt
½ teaspoon pepper

Rinse the asparagus and snap off the tough lower stems.  The tough lower portions can be combined with celery and onion to make a great vegetable stock for this recipe.

Over medium heat in a heavy bottomed pan, warm the oil.  Add the garlic and onions and
sauté until the onions are soft, about 10 minutes.  Meanwhile bring a medium sauce pan of water to boil, add the tender asparagus tops, and simmer for 5 minutes.  Drain and set aside.

Add the onion garlic mixture, the asparagus, the marjoram, and salt to a blender or food processor.  Blend until smooth, about five minutes.  Transfer the pureed mixture back to the sauce pan.  Add the pepper, salt, remaining broth, and buttermilk.  Bring to a simmer, then serve.

Ricotta Stuffed Tomatoes

I have two confessions to make.  First, I have yet to think about what I'm making at Thanksgiving.  Yes, I have the turkey, but that is about it.  By this time I have usually planned a menu (appetizers, vegetables, potatoes, stuffing, bread, and dessert), and I've purchased all of my supplies.  This year the turkey stands alone. And the worst part is who knows when I'm going to make it to the store?  I have a very busy work week ahead of me.  Hopefully the stores won't be bare come Wednesday.

My second confessions involves stuffing, or dressing, or whatever you want to call it; I'll eat it but I don't like it.  I make it every year because everyone else at the table seems to enjoy it, but not me.  Every year I try something different hoping that "this will be the recipe", but I have yet to find a winner.  Perhaps this year, in homage to Mississippi, I will try cornbread-based dressing and cross my fingers.

So keeping with the theme of NOT planning for Thanksgiving: ricotta stuffed tomatoes.  They are great served with simple buttered pasta and a green salad, or would be a perfect finger-food for an upcoming holiday party.  Here I use compari tomatoes (they are larger than a cherry tomato but smaller than a plum), but I would recommend cherry tomatoes if serving them as an hors d'oeuvre.  The tomatoes can be easily stuffed a day early and quickly cooked before serving.  Hey, maybe put some out while the turkey cooks?

The first step involves cutting off the tops of the tomatoes, which I save to use in pasta or a salad.  Or if you have a strange cat like I do, give her a taste.  Yes, my cat loves tomatoes.  She runs into the kitchen at the sound of me chopping, hoping I am cutting tomatoes and hoping that I will give her some.

Ricotta Stuffed Tomatoes
1 lb campari or cherry tomatoes
¾ cup ricotta cheese
¼ cup mozzarella cheese
½ a beaten egg

½ teaspoon salt

½ tablespoon chopped fresh oregano

Preheat the oven to 400º F.

With a paring knife, cut the tops off the tomatoes and carefully remove the pulp and seeds. Set these hallow vesicles aside.

In a medium sized bowl mix together the cheese, egg, salt, and oregano.  Fill each tomato with the cheese mixture and place on a rimmed baking sheet.  Cook until the cheese is warm throughout but the tomatoes are not collapsing, 10-15 minutes depending on the size of the tomatoes.  Without removing the tomatoes, turn the broiler on to brown the cheese slightly.  This will take 3-5 minutes, depending on how close the tomatoes are to the broiler.  Do not walk away; at this point you could very easily burn the cheese.  

Remove the tomatoes from the oven and cool slightly before serving.

Drunken Cranberry Relish

It seems cranberry recipes are popping up all over food blogs these days.  There is a Apple Cranberry Chutney on Simply Recipes, Cranberry Turtle bars at Closet Gourmet, Cranberry Orange Cinnamon Rolls on Two Peas and Their Pod, and finally Joy the Baker promises a week of cranberry recipes.

This recipe would be a perfect addition to any Thanksgiving meal; it also goes great with pork roast.  I like it on top of plain yogurt at breakfast.

The secret ingredient is whiskey.  It gives the relish just a touch of heat and a little smoky flavor.

Drunken Cranberry Relish

1 standard bag of cranberries

½ a naval orange

2/3 cup sugar

¼ cup whiskey

Rinse the cranberries, tossing any overly soft cranberries.  Cut the orange into eights and add the cranberries and orange to a food processor.  Processes the orange and cranberries for about 5 minutes.  Be careful not to over process the mixture (we are making a relish and not a sauce).

Transfer the relish to a bowl and stir in the sugar and whiskey.  Refrigerate for at least 30 minutes to allow the sugar to dissolve.

Stir once more before serving.

And She Can Bake Too! A Slice of Lemon-Anise Cake?

I realized the other day that I have yet to post a "dessert-baking" recipe.  This was something I needed to remedy pronto, especially considering my general love for cooking really started with a specific love for baking desserts.  My mom taught me; I helped by stirring, measuring, and licking the bowl. And I still have a penchant for cookie dough (I recently found away to safely - no raw eggs- satisfy my cravings; chocolate cookie dough balls by Joy the Baker).  By 4th or 5th grade I had free range of the kitchen; I whipped out batch after batch of cookies, all on my own.  I started with your basic chocolate chip cookie, then moved onto biscotti, cakes, and eventually yeast breads.  I loved, and still love, the magic of baking; edibles go into the oven one way and come out completely transformed.


This is a very simple recipe.  A quick bread that involves a little stirring, and that is about it. To top it all of this recipe is also relatively low in fat; only ¼ cup of canola oil.  It goes great with tea, or maybe toasted with a little bit of homemade raspberry preserves?  Yum.


Lemon-Anise Cake
1½ cups all purpose flour
¾ cup sugar
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
Zest of two lemons
2 teaspoons anise, chrushed with a mortal and pestal
2 large eggs
½ cup milk
¼ cup canola oil
1 teaspoon vanilla


Preheat the oven to 350°C and grease a 8½ by 4½ by 2½ inch loaf pan. 


In a large bow combine the dry ingredients: flour, sugar, baking powder, baking soda, zest, and anise.  In a separate bowl whisk together the eggs, milk, oil, and vanilla.  Pour the wet ingredients into the dry and ingredients and stir just till combined (lumps will remain).  Pour the batter into the prepared pan, spreading the batter to create a smooth top.  The pan will be around half full.  

Place the pan in the oven and bake for 40 minutes, or until a knife comes out clean when inserted into the center of the cake.  Let the cake cool in the pan on a wire rack for 15 minutes, then turnout onto the rack and let cool completely.  

Go Ahead - Shop at a Discount Grocery & Some Pork Chops

Discount grocery stores are fantastic.  If you've never shopped at one, do it!  Most cities have at least one (Hattiesburg has two), and I imagine larger cities have many to choose from.  Check out my haul from the local E&B Grocery.  All of it for twenty dollars.


3 Boxes of Kashi cereal
4 Boxes of Wolfgan Puck organic chicken broth
2 Containers of Tropicana orange juice
2 Bottles of Pellegino
Back to Nature granola
Celestial Seasons white tea
Grey Poupon mustard
Lucini Pinot Grigio vinegar
Annie's organic dressing
Barilla whole grain pasta
½ lb organic spring mix


Items typically sold at discount stores are damaged (think dented cans), slightly expired (one to two months), or discontiued.  They are great places to pick up gourmet pantry items.  And remember, they are going to be hit or miss. I wouldn't suggest you treat a discount grocery like your regular grocery store.  Below is a list of tips to get the most out of a trip.


1.  Find out when the store gets their merchandise in.  The E&B gets merchandise on Thursday, so the best shopping days (as far as selection) is either Thursday or Friday.
2.  Check expiration dates.  A lot of the merchandise is slightly expired, say a month or two, but be careful, I once bought a box of cereal that had been expired over 12 months.
3.  Know your prices and don't buy common staples.  These stores know what people are most likely to buy, and they tend not to discount those items as much (or at all). Sometimes an item is the same price or less at a regular grocery store.  
4.  Hunt for unusual items; items people do not buy on a weekly basis.  Think gourmet mustard, hot sauce, specialty vinegar, salad dressing, herbal tea, and chocolate bars.  And it may be my location, but I alway seem to find great deals on organic, whole-grain cereal.  

Now for those pork chops (no, I did not purchase these at the E&B).  It is still grilling season in southern Mississippi, so forgive me norther dwellers, but this is another grilling recipe.  And due to the nature of the rub, I wouldn't suggest cooking them any other way. The rub is a combination of freshly chopped herbs, muddled together with garlic, lemon, and oil.  The muddling process helps the herbs release their fragrant oils for a big flavor punch.  The chops smelled delicious even before putting them on the grill; my whole kitchen smelled of garlic, tarragon, rosemary, and parsley.  


Herb Marinated Pork Chops


3-4 bone in pork chops, 2-3 lbs.
2 tablespoons chopped tarragon
2 tablespoons chopped Italian flat leaf parsley
1 tablespoon chopped rosemary
2 tablespoons olive oil
3 garlic cloves, chopped
Juice from 1 lemon
Zest from ½ a lemon
Salt and freshly ground pepper to taste


With a mortar and pestle muddle the fresh chopped herbs, the chopped garlic, the lemon zest, juice from half a lemon, and 1 tablespoon of olive oil for 2 minutes.  

Pat the chops dry and season with salt and pepper on both sides.  Spread the herb rub over the chops, again covering both sides.  Drizzle with the remaining lemon juice and olive oil. Cover and let the chops marinate for at least 30 minutes or up to 24 hours in the refrigerator (the longer the better).  Bring the chops to room temperature before grilling.

Prepare a charcoal or gas grill (see below) for direct grilling over medium heat.


Charcoal Grill
Ignite the coals.  When they turn ashen-white arrange the coals evenly over the fire bed.  A medium temperature grill is achieved when the coals are very mature, with no visible flame.  Place the chops directly over the coals, positioning the bones over the hottest part of the grill.  Cook 4-5 minutes each side, basting with any reserved rub.

Gas Grill
Preheat the grill, set to medium.  Grill the chops directly over the heating elements, positioning the bones over the hottest part of the grill. Cook 4-5 minutes each side, basting with any reserved rub.

Serve immediately.

HONEY TAR-ragon CHICKEN

Doesn't that look TASTY!

I love cooking and eating whole chickens.  I don't mean that I eat the whole bird, I just enjoy chicken cooked in its most unadulterated form.  Naturally, the cavity of the chicken becomes a place to stuff all sorts of yummy goodness, allowing flavors to permeate through the meat.  Usually I stuff a chicken with some type of citrus like lemon or orange (not lime, in my opinion lime overpowers chicken's delicate flavor), onion, garlic, and herbs. Easy as pie, and it is a great way to experiment with different flavor combinations.

For this recipe, the chicken is cooked on the grill, but could certainly be roasted in the oven.  However, if you have never grilled a chicken whole, try it out!  It  keeps your kitchen from over-heating in the middle of summer and produces a golden brown bird with crispy skin and juicy meat.  Here I use a honey based sauce which caramelizes while the chicken cooks, producing extra crispy skin.

Below I've provided instructions for cooking either on a gas grill or a charcoal grill (I use charcoal).

Honey Tarragon Chicken

1 roasting chicken, 4-6 lbs.
2 lemons
1 small onion
2 garlic cloves, smashed
4 sprigs of tarragon
2 tablespoons of honey
1 tablespoon of olive oil
1 teaspoon Dijon mustard

Rinse the chicken inside and out, and pat dry.  Cut one lemon and the onion into wedges.  Stuff the chicken cavity with the wedges, two sprigs of tarragon, and the garlic cloves.  Position the chicken on its "shoulders" and carefully drizzle 1 tablespoon of honey into the cavity.  Keep the chicken upright for a few minutes to allow the honey to drip down and around the lemon and onions.  You should be able to balance the chicken.  Next place the chicken breast side up.  Using your fingers and starting at the tail cavity, loosen the skin of the chicken.  Carefully insert the remaining tarragon sprigs under the skin, one over each breast, and truss the chicken.  If you need more instructions on how to truss a chicken, check out the Reluctant Gourmet, here.  Insert a digital thermometer, with a long cord, into the thickest part of the thigh, being careful not to touch the bone.  The thermometer cord needs to be long enough to reach outside the grill, other wise don't use it.

All trussed up

In a small bowl whisk together the remaining honey, the oil, the mustard, and juice from half a lemon.  This will be brushed over the chicken as it cooks.

Prepare a charcoal or gas grill (see below) for indirect grilling over medium heat.

Charcoal Grill
Ignite the coals.  When they turn ashen white arrange the coals on either side of the fire bed, leaving a vacancy in the center, and place a drip pan in that vacancy.  This pan collects the dripping juices and fats, preventing flare ups.  Make sure to position the handles of the grill grate over the coals.  This allows you to easily add more coals if need be, to maintain temperature.  Place the chicken, breast side up, on the grill rack, over the drip pan.  Cover the grill and cook, adding more coals about halfway through grilling, until the chicken has reached a temperature of 170°F.  For those without a thermometer, this should take 1½-1¾ hours.  The chicken is done when the juices of the thigh run clear.  Brush the sauce over the chicken a couple of times during the last 15 minutes of cook time.



Gas Grill
Preheat the grill using all of the burners.  Then turn off the burner directly below where the food will sit.  Place the chicken breast side up over the no heat zone.  If using a three burner grill, adjust the burners on either side of the chicken, so as to provide even heat.  If using a two burner grill, the chicken will need to be rotated throughout cooking to ensure even cooking.  Cover the grill and cook until the chicken has reached a temperature of 170°F, or the juices of the thigh run clear, about an1½-1¾ hours.  Brush the sauce over the chicken a couple of times during the last 15 minutes of cook time.  Grilling instructions for the gas grill preparation were adapted from Williams-Sonoma's Essentials of Grilling.

Transfer the chicken to a cutting board and let rest 10 minutes before carving.  The temperature will rise another 5°-10°F while resting.

Pizza Night

Homemade pizza is fantastic.  The toppings here are pretty simple, but think of it as a blank canvas for endless creations; infinite combinations of cheese, sauce, and veggies.  Let your creative juices flow. 


This recipe is for a Margarita-style pizza.  Traditionally Margarita pizza is topped with fresh tomatoes, fresh mozzarella, and fresh basil.  Here I cheat a little and use canned tomatoes and shredded mozzarella, along with fresh basil.  But I highly recommend trying out this recipe using fresh ingredients at the peak of tomato and basil season.


The most difficult part of this recipe is the crust.  It is from scratch.  If you have never made yeast bread from scratch, pizza dough is a great starting point.  It has very few ingredients and can be pretty forgiving if you over kneed or under kneed.  Just plan ahead.  The dough will need to rise for an hour and a half before assembling the pizza. 



I've included two techniques for making the dough; utilizing either the simplest of all tools, your hands, or a stand mixer.  I've used both techniques.  Before receiving my stand mixer as a Christmas gift (Thanks Mom!) I sweated over many a pizza dough.  Just think of it as a great workout for your arms and shoulders.  If you have a stand mixer the dough couldn't be simpler; just add the ingredients and press go.


I learned this crust technique from a Venezuelan friend of mine who learned it from an Italian Grandmother.  It makes a thin crispy crust, just the way I like it.

Pizza

2½ teaspoons active dry yeast

1½ cups warm water

4 tablespoons olive oil

1 tablespoon salt

3½-4½ cups all purpose flour

1 can crushed tomatoes (14.5oz)

2½ cups shredded mozzarella cheese (8oz)

½ cup shredded Parmesan cheese

20 fresh basil leaves  

Dough By Hand
Add the warm water to a medium bowl (about 2 quarts) and sprinkle the yeast over top of the water and let stand until foamy, about 4 minutes.  If the mixture does not turn foamy the yeast is no longer active and new yeast needs to be used.  Once foamy stir in 2 tablespoons of olive oil and salt until the salt dissolves.  In a separate, large bowl (4 quarts) add 3½ cups of the flour.  Create large well in the center of the flour, large enough to incorporate the water-yeast mixture.  Pour the water-yeast mixture into the well and with a fork bring the flour in gradually from the sides, swirling the four into the liquid.  Keep mixing, drawing in larger amounts of flour as the mixture thickens.  Once the dough begins to form work the remaining flour in with clean, floured hands.  If the dough is too sticky add additional flour, ¼ cup at a time.  After all of the flour has been incorporated turn the dough out onto a clean floured surface and kneed by hand for 10 minutes or until the dough becomes smooth.  Form the dough into a ball and place in a lightly oiled bowl.  Turn to coat the dough on all sides with the oil.  Cover the bowl with towel and let rise in a warm place until the dough has doubled in size, about 1 hour.

Dough With a Stand Mixer
In a stand mixerIn a stand mixer fitted with the dough hook, sprinkle the yeast over the warm water and let stand until foamy, about 4 minutes.  Add 2 tablespoons olive oil, ½ cup of flour, and 1 tablespoon flour; mix until creamy.  Add the rest of the four, ½ cup at a time, and kneed with the dough hook until the dough is smooth and not sticky, about 10 minutes.  Form the dough into a ball and place in a lightly oiled bowl.  Turn to coat the dough on all sides with the oil.  Cover the bowl with a towel and let rise in a warm place until the dough has doubled in size, about 1 hour.


Pizza Assembly 
Preheat the oven to 500°F. 

Punch down the dough, transfer to a lightly floured, clean surface, divide equally into three balls, and knead the balls briefly to shape them.  Cover and let the balls rise for an additional 30 minutes.

Flatten each ball and gently roll into round, thin crusts about 12-14 inches in diameter.  Place the crusts onto cornmeal dusted pizza stones or greased pizza pans.  Place the pizzas in the oven.  Once the crust begins to puff, poke with a fork, about 5 minutes.  Brush the crusts with the remaining olive oil and sprinkle with salt to taste.  Place the dough back in the oven until the crust becomes golden brown, 5-10 minutes.  Remove the crust from the oven and spread 2/3 cup of the crushed tomatoes onto each round, leaving a ½ border around the edge.  Distribute the basil evenly among the pizzas and spread over the top of the tomatoes.  Sprinkle the mozzarella and Parmesan evenly over the top of the pizzas and place them back in the oven for 5-10 minutes, or until the cheese is melted and golden on the edges.

Serve and savor.

Roasted Sweet Potato Soup

Soup.  I've been on a soup kick since I visited Boston back in August.  It rained and was cold the entire time, which really put me in the mood for soup.  I'm still in the mood for soup even though it was 88°F in Hattiesburg yesterday.

Once of my favorite soups is Baby Lima Soup with Chipotle Broth by Heidi Swanson on 101cookbooks.com.  101cookbooks focuses on natural, vegetarian cooking and is a excellent resource for healthy and fulfilling recipes.  The soup contains just five ingredients and is a breeze to make.  It goes great with a grilled cheese.

I came up with this Roasted Sweet Potato Soup during an attempt to use up what was in the refrigerator before heading out of town.  I feel I am most creative when forced to work with limited resources and this soup is a prime example.  Many times, cooking is all about creativity: coming up with something tasty without the late night grocery run.  Abandoned Edibles takes the idea of limited resource and tasty dinners to the extreme, and at the very least the concept should be inspirational.  Check it out.

Roasted Sweet Potato Soup


2 lbs of sweet potatoes (about 2 large potatoes)
2 garlic cloves, unpeeled
2 tablespoons olive oil
1 teaspoon coarse sea salt
5-6 cups chicken or vegetable broth

2 sprigs of sage 

¾ cup half and half

Pre-heat the oven to 400°F

Wash and peel the sweet potatoes, and cut them into 1 inch cubes.  Toss the potatoes and garlic cloves with the oil and salt.  Arrange in a single layer on a baking sheet and roast for 45 minutes, stirring half way through.  Remove from the oven and allow the potatoes and garlic to cool slightly.  Once cool peel the garlic. 

Add the potatoes and peeled garlic to a blender, along with 3 cups of the broth, and blend.  If necessary this step may be done in batches so as not to over fill the blender.  

Once smooth transfer the soup to a heavy bottomed sauce pan.  Add the sage sprigs and the remaining broth until the desired consistency is reached.  Over medium heat bring the soup to a simmer and simmer for 30-45 minutes.  Finally add the half-and-half and simmer for an additional 5 minutes.  Remove the sage from the pot and serve.

Note:  The half-and-half can always be omitted to make a lower fat option.

Vegetarian Lasagna

I'm trying to reduce the amount of meat I eat, but I'm not going full fledged vegetarian.  If someone invites me over for barbecue or I eat out somewhere known for their steak, I'm not going to pass on the meat.  I'm merely trying to reduces what I consume, and the easiest way to do that is by limiting the amount of meat I prepare at home.


For me it is about becoming a conscious consumer.  Most Americans have become unconnected to their food.  It comes from a box, it is shaped like that box, and is cooked without thought in the microwave or oven. Our choices as consumers not only affect our personal health but the health of the environment and those around us.  In 2009 World Bank scientists estimated that the meat industry is responsible for 51% of all greenhouse gas emissions.  Furthermore, the production and consumption of meat leads to water quality degradation, clearing of forests, soil erosion, loss of biodiversity, and even antibiotic resistance.


If you're interested in the environmental cost of food, as well as our lost connection to food, I recommend reading the Omnivores Dilemma and In Defense of Food by Michael Pollan.  A great article on the subject was published by Pollan this past May in the New York Review of Books, and it is available on Michael Pollan's website.  Or if you are more of the documentary type, I recommend Food Inc, Our Daily Bread, The Real Dirt on Farmer John, King Corn, or The Future of Food.


Now I know I'm getting a little preachy, and this blog is about enjoying food, right?  Here is a great vegetarian recipe for lasagna.  It is packed with tomatoes, spinach, mushrooms, and peppers.  I promise you won't miss the meat.

Lasagna

1 lb frozen chopped spinach
1 lb sliced button mushrooms
2½ cups part-skim ricotta cheese

2 large eggs, slightly beaten

½ cup grated Parmesan cheese

2 ½ cups grated mozzarella cheese

2 tablespoons chopped fresh parsley 

1 teaspoon salt

½ teaspoon black pepper

½ pound whole wheat lasagna noodles

2 tablespoons pesto

8 cups tomato sauce (recipe follows)

4 roasted red bell peppers (directions follow)

Preheat the oven to 350°F.

Prepare the spinach according to the package directions.  Drain, let cool, and squeeze out excess water.  

Combine the eggs, ricotta, parsley, salt, pepper, Parmesan cheese, and a ½ cup mozzarella cheese in a large bowl.  Stir well to combine.  Set aside

To assemble the lasagna, first cover the bottom of a 9x13 inch pan with 4 cups of the tomato sauce.  Arrange 4 of the noodles on top of the sauce.  Cover the noodles with half of the bell peppers and then with the spinach.  Use fingers to pull lumps of spinach apart obtaining an even layer.  Sprinkle half of the pesto over the spinach.  Using a spatula spread half of the cheese mixture over the spinach.  It's OK if some spinach gets mixed in with the cheese.  Top with another layer of pasta (either three or four noodles depending on the number of noodles in the box), the remaining peppers, the mushrooms this time, the pesto, and finally the remaining cheese mixture.  Top with the remaining noodles.  Spread the remaining 4 cups of tomato sauce over the top, tapping the pan on the counter to help the contents settle.  Cover the pan with aluminum foil and bake, covered, for 1 hour or until the noodles are soft.  Uncover the lasagna and sprinkle the remaining Parmesan cheese over the top.  Bake for an additional 15 minutes or until the cheese is melted.  Let the lasagna rest for 20 minutes before serving.

Tomato Sauce

1 teaspoon black pepper

1 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/8 teaspoon ground cloves

2 tablespoons extra virgin olive oil

1 medium onion chopped

2 garlic cloves chopped

3 cans (14oz) whole plum tomatoes

1 can (14oz) crushed tomatoes

In a small bowl combine the first four ingredients and set aside.  

In a large heavy bottomed pot, over medium-high heat, warm the oil.  Add the onions and sauté until the onions begin to soften, about 4 minutes.  Reduce the heat to medium-low, cover, and cook until the onion has released all of it juice, about 5 minutes.  Add the garlic and sauté for and additional minute.   

Add the whole plum tomatoes and using a wooden spoon, break up the tomatoes into bite sized chunks.  Add the crushed tomatoes, and stir in the spice mixture.  Raise the heat to medium-high and bring the sauce to a boil.  Reduce the heat to medium-low and simmer, uncovered for 20 minutes.  Remove the sauce from the heat and set aside.

Roasted Red Bell Peppers

Set the oven to broil.

Place the peppers on a heavy baking pan and place in the oven under the broiler.  Turn the peppers as needed until their skin is blistered and charred on all sides.  It will take 20-30 minutes total.  Remove the peppers from the oven and place them in a paper bag, folding the over the top of the bag to create a sealed environment.  The steam created by the hot peppers will soften the skin and allow the skin to be easily removed.  Once the peppers have fully cooled transfer them to a cutting board.  First cut out the stems.  With a knife split the peppers open and remove the seeds and ribs.  Then remove the blackened skin with your fingers.  Cut the peppers into one inch strips.  Do not rinse.

Simply Dinner

I just returned from a great weekend in Natchez, Mississippi.  Natchez is located in the south western region of the state, on the banks of the Mississippi river.  The city was founded in 1716 by French colonists, but the area had been settled by different Native American cultures for almost 1000 years prior to the European's arrival.  The area is rich in historical landmarks, from close to 50 Antebellum homes, to burial mounds of the Plaquemine culture. This weekend was the 25th annual Great Mississippi River Balloon Race.  A total of 57 ballooners from across the country competed in the festival.

After a weekend of indulging in tamales, brisket, and ribs (The brisket was one of the best I've ever had, and I plan to duplicate it in the near future.), I was ready for a healthy, easy dinner at home--something my mom might describe as simple but nourishing.  Digging around I found some kale, an end of the season tomato, and some frozen black eyed peas.  Taking inspiration from both traditional southern dishes and the quintessential breakfast hash, I came up with a Black-eyed-pea and Kale Hash, here it is.  Enjoy.

Black-eyed-pea and Kale Hash


1lb fresh kale, washed and cut into bite sized pieces
2 cups cooked black eyed peas
1 tablespoon olive oil
1 small yellow onion diced
4 garlic cloves diced
1 tomato diced
pinch of red pepper flakes
1 tablespoon balsamic vinegar
salt and pepper to taste

2 fried eggs (poached would work as well)

Cook the kale, uncovered, in a 6 quart pot of boiling water for 5 minutes, or just until tender, then drain and set aside.

In a large frying pan heat the oil over medium to medium-high heat.  Add the onions and sauté until soft, about 6-8 minutes.  Add the garlic and sauté a minute longer or until the garlic becomes fragrant.  Next, add the tomatoes and pepper flakes, and cook for another 5 minutes.  Finally, add the cooked peas and kale, stir to combine, and cook until heated through.  Finish with the vinegar and salt and pepper.  Serve with a fried egg on top.

Note:  The beans and greens in this recipe can be easily substituted for whats on hand (if you wish to use spinach skip the boiling step).  Omit the tomatoes and peas, and you have simple sautéed greens.  Omit the egg and you have a great side dish.

Some Cornbread with Those Beans?

So you really can't eat Red Beans and Rice without a little cornbread right?  And who doesn't like cornbread?  It's super fast and easy to make; cornbread, stripped down, is simply a quick bread containing cornmeal, with limitless possibilities for enhancement.  This recipe certainly contains some embellishments: bacon, scallions, and maple syrup (real maple syrup).  How can you go wrong?

For this recipe the cornbread is cooked in a cast iron skillet.  First, the skillet is used to fry bacon.  The bacon is then removed and, while the pan is still hot, the cornbread batter is poured into the skillet and put in a hot oven.  This creates a crispy, bacon infused crust.  I suppose you could make it without a cast iron skillet, but you would really be missing out.  I highly recommend the investment.

Maple Cornbread with Bacon and Scallions

Preheat the oven to 425° F.

8 slices of bacon cut into ¼ inch pieces 

6 scallions thinly sliced

1½ cups whole milk

1 beaten egg

½ cup real maple syrup

4 tablespoons melted butter

1½ cups cornmeal

½ cup flour

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

Heat a 10 inch cast iron skillet over medium heat.  Add the bacon and fry until it begins to crisp, approximately 6 minutes.  Add the scallions and continue to cook for two additional minutes.  Remove the bacon and onions from the pan and set aside. 

While the bacon is cooking, in a large bowl combine the milk, egg, syrup, and melted butter. In a separate bowl combine the cornmeal, flour, baking powder, baking soda, and salt. Gradually stir the dry ingredients into the wet. Some lumps will remain, do not over mix.

Ensure that bacon grease evenly coats the bottom and side of the pan before pouring the batter into the hot skillet.  Bake for 25 minutes until set in the middle.