lasagna light bulb

I like lasagna. It's just warm and comforting and filling and warm. Yes, I said it twice.  I like that it's hearty and that the top gets kinda crunchy and brown. My stomach is rumbling.

That said, I have a weird aversion to squishy dairy. What's that, you ask? Exactly like what it sounds... sour cream, yogurt, even ice cream that's too soft and melty.  Which brings us to my problem...the ricotta.

Seems like every lasagna recipe has ricotta, but it's just not appealing to me.  Recently, I had a breakthrough. And while it's more work, it's WELL worth the effort if you, too, are averse to squishy dairy.

BECHAMEL. If you're not familiar, it's basically milk, garlic, and flour all mixed up and simmered to actually cook the flour. It acts like the binder that the ricotta usually fills in for.  And its sooooooo much better.

I found a few recipes that suggest a bechamel instead:

Smitten Kitchen's Lasagna Bolognese --- I called this my opus. I made the sauce, the pasta, the bechamel and then the actual lasagna.  And when I finished, I was nearly too tired to eat it.  BUT it lead me to my bechamel revelation. I made it again without making the pasta, and it was still good (but not as good).

Birthday Lasagna -- untested but sounds spot on.

GL's Classic Italian Lasagna - also untested but sounds delish!

Have you made a lasagna with bechamel?  Any favorite recipes?

Bon Appetit - Cook the Cover

I guess I'm almost 8 months late for this BUT IT WAS SO WORTH IT.  I often crave spicy food with some rice.  Maybe I'm actually Asian stuck in the body of a little Jewish girl from Vermont.  There's always a chance.

Anyway, I cooked the cover recipe from Bon Appetit's July 2013 recipe.  Do it.  Well, do it if you like spicy food.  It's so damn good.  I cannot even wait to make it again (and I almost NEVER say that)!

INGREDIENTS

• 1/2 cup (packed) light brown sugar
• 1/2 cup unseasoned rice vinegar
• 1/3 cup hot chili paste (such as sambal oelek)
• 1/4 cup fish sauce (such as nam pla or nuoc nam)
• 1/4 cup Sriracha
• 2 teaspoon finely grated peeled ginger
• 1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch–2-inch pieces  

 

DIRECTIONS

Prepare grill for medium-high heat. Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a large bowl. Add chicken and toss to coat. Thread 4 or 5 chicken pieces onto each skewer.  

 

Transfer marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half (about 1 cup), 7–10 minutes.

 

Grill chicken, turning and basting often with reduced marinade, until cooked through, 8–10 minutes. 

 

Thanks, Bon Appetit!

 

Theirs:  

 

 

 Ours:

 

new year, new soup

It was a sad and strange end to 2013, a year I'm eager to leave behind.  Just before Thanksgiving, we lost two of our favorite people (and family members) within a couple days of one another of unrelated illnesses.  Rush's uncle Jon, and aunt Lynne have inspired us to be generous with our time and spirit and we miss them a ton already.  Rush and I spent three weeks in Australia, helping his parents get organized to sell their houses/cars/boat/etc, effectively missing American Thanksgiving while we were there.  We got home little more than a week before Christmas, and I ended up with bronchitis and an ear infection, so I spent the holiday a little detached from reality (thanks to Dayquil, Nyquil, and other assorted remedies).  New year's was equally as lame quiet, finding us eating Chinese takeout and in bed at 10pm, ready to wake up to a brand new year.

In the south, it's customary to eat black eyed peas, collard greens ("collards" as they call 'em), and pork on new year's day for good luck.  Because I'm married to a southerner (and because I could use some of that good luck), I oblige the tradition.  An excess of over-eating during the holidays got me thinking that a hearty (but still healthy) soup would be a great start to the chilly new year.

I am not a scratch cook. I will never be one because I lack self confidence or something.  If I post recipes here, they're usually just links to other people's recipes.  And this isn't much different because I basically melded two different recipes.

Without further ado...

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New Year's Day Soup


Ingredients:

• 8 cups of chicken stock (homemade or store bought is fine; make sure it's stock and not broth)
• 8+ cups of water
• 3 lbs meaty pork neck bones
• 1/2 lb thick sliced smoked bacon, cut into half slice pieces (or) slab bacon, cut into large chunks
• 8 ribs of celery, sliced medium thick
• 4 medium carrots, peeled and sliced medium thick
• 1 regular size bunch of fresh collard greens, ribs removed and cut to 1" sq. pieces
• 20 oz. black eyed peas (store bought, soaked) 
• Juice of half a lemon
• 1 jalapeno, ribs/seeds removed and sliced into large chunks
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/8 tsp cayenne pepper
• Salt/pepper to taste

Instructions:

In a large, heavy stockpot, add stock, water, pork neck bones and bacon and bring to a boil. Once reached, skim off any visible fat and allow to remain at a simmer for 2 hours.  Remove neck bones and pull off meat.  Add back to pot.  Pull out bacon (and reserve any meat if desired). 

Add jalapeno, dried herbs, and additional water if needed.  Bring to a simmer for another 30 minutes.  Add black eyed peas and cook for 20 minutes, Add lemon juice, celery, and carrots and cook for 20 minutes.  Add collards and cook until the greens just barely turn dark green.  Add salt/pepper to taste.

If the soup is not thick enough for your preference, remove two small scoops of beans, and mash with the side of a knife.  Add back to the soup and stir.  The starch in the beans should help thicken the soup.

Keep in mind that soup is always better the next day, so you're encouraged to make a day ahead.  And one final note from a soup chef I admire, "use more salt than you think is necessary" especially if using homemade or low sodium stock.   


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Soup inspired by...

Ham and Black-Eyed Pea Soup with Collard Greens |  Gourmet  | December 1998   

Smoky Black-eyed Pea and Ham Soup

Hey Sugar Update

I'm sure you're on the edge of your seat waiting to know what sugar bowl I decided on.  Yes?  Ok, maybe not, but I'm exceedingly pleased with myself because I waited until I found the perfect thing. 

I found it at Williams Sonoma.  A little glass jar with a wood lid.  $12.95.  Looks like they're only selling them as a set on the Williams Sonoma website.  I got just the little one.  So cute!

Wah wah...

Feeling a little sorry for myself.  A few years ago, I tore the Anterior Cruciate Ligament (ACL).  After an exceptionally painful surgery and recovery, I was almost back to normal.  Last weekend, we went skiing with friends in Mammoth, and I re-tore my ACL.  So more surgery.

So we had a pretty quiet Presidents' day weekend with A LOT of cooking.  The menu was pretty sensational...

Saturday
Atlantic lobster, steamed
Clarified butter
Rice Pilaf
Sauteed greens with garlic and bacon

Sunday
Baby back ribs, dry rubbed
Homemade bbq sauce
Mother in Law's potato salad
Leftover greens

Monday
Rush's homemade sausages
Green salad
Leftover potato salad
Homemade Raspberry Hand Pies 

I'll post some recipes, but the take home of the weekend is that homemade ribs are delicious with a little prep.  I dry rubbed them the day before and then cooked them in the oven and finished them on the grill.  Totally worth the effort!

Re...creation

Our trip to Sayulita Mexico was fantastic, and we enjoyed eating somewhere different each night.  One night, this little family restaurant called "Antonia's" was open (the only night it was open the week we were there!), so we stopped in, and I ordered posole with chicken.  It was fantastic.  Brothy but filling, it was spicy but cooling with all the green garnishes.  

For me, cooking is recreation, so of course I set out to recreate this fantastic meal.  Thankfully, hominy is readily available in southern California, and I was able to find the Mexican oregano as well.  I used this recipe for guidance but did it with chicken instead...

My new favorite way is to do a whole chicken on the grill "beer can" style.  I had never done it before but someone left a case of bad beer at our house, and I thought it might be a good way to get thru it!

So here's my process:

+ 3 quarts chicken broth/stock (homemade is best - use the chicken from the beer can chicken to 

   make it for next time) 

+ 1 - 2 cans (29 oz) hominy, drained and rinsed

+ 1 - 2 tbsp Mexican/whole oregano

+ 1 tsp cumin

+ 1 bay leaf

+ 1 -2 chicken breasts, shredded (beer can chicken is so juicy - you have to try it!!)

+ salt

+ dried chile pods (like in the recipe I mentioned above)

If making the chicken:

Preheat grill on medium/high to reach an internal temp of 350 degrees.  I like to insert a drip pan under the grate of the grill in the area where I will place the chicken.  You'll need indirect heat, so choose one side or center.  I like to use the center because it then gets cooked evenly from both sides.

Remove giblets, etc and rinse inside of chicken.  Blot dry and season all over, inside and out, with olive oil, salt, pepper and whatever seasoning you like (everything is good!).  Crack a beer and pour out (into sink or mouth) half.  Peal and smash a clove of garlic and drop into beer can.

Turn off gas on one side or center of grill to create an area of indirect heat.  I like to use the middle for the chicken.  Gently slide chicken (legs end down) over the beer can and carefully place on grill with spatula.  Grill for about an hour and check internal temp at the thickest part of the thigh. If necessary, continue cooking until temp reaches 165 minimum.

Let rest for minimum 10 minutes and then carve, taking care to reserve any juices that escape.

Follow the directions in the recipe above to make the red chile concentrate.  I used all guajillo pods, and they smelled SUPER spicy so I used about half the amount suggested.  I added all of the concentrate to the soup, and it was the perfect amount of spice.

In the meantime, bring the stock to a simmer, adding oregano (tear up a bit before adding), cumin, bay leaf, hominy, and reserved juice from the chicken.  Taste and season with salt if necessary.  Strain in red concentrate and allow to simmer, mostly covered, for an hour or more.  

As with most soups, it's best to let the soup rest overnight before serving.  The flavors meld and mature and makes the soup extra delicious.

When ready to serve, heat thoroughly, top with shredded chicken and offer shredded lettuce, sliced cucumber, avocado, onion, and lots and lots of lime for garnish. 

a 19 hour day...

Saturday turned out to be a 19 hour day in the Clark household.  After an early morning 6 mile run, we started prepping to have friends over for a movie night on the lawn.  I did a super simple menu (green salad, potato salad, corn on the grill), and we ask friends to bring their main to grill.  Much easier than trying to cater to the vegetarian, lacto intolerant, gluten intolerant friends that we have!  For the movie, we made a bunch of popcorn, and I bought a ton of "movie candy" (the movie size individual boxes) at the grocery store on sale.  Went off without a hitch and I think all in all, a great day!

In amongst the prep, I decided to pull together a few jars of refrigerator pickles from Smitten Kitchen's recipes.  New to me, spicy sugar snap peas.  Can't wait to try them when they're ready in a few weeks!

Lately

Have been having fantastic weekends recently with lots of fun (clambakes, wine tasting, herding lessons - oh my!) which hasn't left a ton of time for cooking and crafting, but I had seen a recipe for strawberry biscuits that looked too good to pass up, especially since we practically live in a strawberry field.  Ok... not really, but they grow a lot of strawberries around here!

I'm pretty sure that my baking powder is defunct, and I think I kneaded too much, but they're still pretty yummy and especially cute nestled in the vintage hanky I use to transport my breakfast/toast each morning in the car.

My, my what big brisket you have...

Passover began on Friday, so I hosted world's least Jewish Passover seder.  I was the only Jew in attendance which brought on some hilarity.  Trying to explain everything from the roots of antisemitism to the contents of a proper matzah ball. Had I known how I would get grilled, I may have drunk less wine (or maybe more!). 

I made some proper Passover favorites including a sweet brisket and matzah ball soup.  The brisket recipe is long standing family tradition.  In my little recipe book, I re-wrote the recipe from my Mom.  I have NO IDEA who Marie Hardert is, but I salute you wherever you are.  Thanks for the brisket recipe!

Marie Hardert's Beef Brisket:

4+lb cut of brisket relatively well trimmed

Lawry's season salt

Onion and/or garlic powder

Salt

Pepper

Ketchup

Cola

Instructions (and boy are they vague!):

Season brisket with Lawry's, onion/garlic powder, salt, pepper.  Place flat side (non-fat) up and cook at 425 for 45 minutes without lid.  Remove brisket from pan and add 1 cup of ketchup and a bottle of Coke.  Place brisket and accumulated juices back in the pan.  Cover and cook for 2 hours.  Remove from oven and let cool.  Skim fat off liquid and cook for another 1.5 hours.  Cool and reheat to serve.  Should be made ahead!

Prezident's Weekend

What a difference a weekend makes.  There is something just incredible about staying home while most everyone else is traveling.  We had a lovely weekend filled with the bike rides, the beach, puppy time, cooking, and crafting.  So much fun that I want a do-over!

First thing's first.  For anyone who may stumble upon this, you have to check out the Ventura Meat Company in Ventura, CA.  We've been a couple times now, including this weekend when we picked up some rib eye and some bacon - both of which were the best I've had.  Serious.  Like a heart attack.  Which I'll probably have because I consumed both this weekend.

Next up, we celebrated a friend's 40th.  I made her a bit of a gag gift (a serious gift with the root being a joke) of a black and white gingham apron.  Rush wanted to make her a loaf of bread, so I sewed up a matching bag for the bread...thanks to Say Yes to Hoboken for the tutorial!

Bread and home-sewn bread bag

Crustaceans Galore

A while back, I bought a Groupon to go lobster fishing. There is nothing I love more in the world than lobster. Well, I mean, I love my husband and our dog and my family and so on, but lobster has been my favorite food since age two. So we boarded the boat and set to fishing (or hunting as I began referring to it).  Not very fancy though effective, lobster hoop netting is pretty simple.  Drop a baited hoop net, wait, and raise it up.  It's late in lobster season (October - March), and it was a full moon (apparently bad for fishing), so the boat's lobster catch was unimpressive: 3 on the boat, but one got thrown back for being under regulation.  Buuuuuuut, the love of my life managed to snag one of the two legal lobsters!  Plus, we caught 9 rock crabs.  We cooked 'em all up this weekend and have been feasting!  Crab benedict?  Sure!  Lobster with drawn butter?  Yep! Crab cakes?  Why not!

One of my other favorite moments was introducing Olive to her first lobster.  She was definitely confused. 

Crab feast!

Crab Benedict

Shmallow Time

After hosting a birthday brunch for 30 on Sunday as well as hosting a family of four this weekend, it's fair to say that my reserves of energy are a little low.  Good timing with the holidays and all.  It has resulted in me desperately placing orders from my Amazon Prime account and keeping my fingers crossed that nothing gets lost. 

I needed to make a little treat for some folks around the office, so I decided some bags of hot cocoa with homemade marshmallows would be a good idea.  The marshmallows are in the fridge right now, but it was easier than I thought thanks to Smitten Kitchen's recipe. 

Easy Does It

Sometime between 4:58 and 5:14pm each work day, I suddenly realize we're going to need to eat dinner.  Soon.  It could probably go without saying, then, that I'm not one of those uber-organized people who plans meals for 5 days and shops accordingly.  I can't do it.  I've tried.  I plan a week of meals and on day two, I already don't want to eat what I've decided I must based on the grand plan.  

So sometime between 4:58 and 5:14pm each work day, I jump on epicurious.com and search.  There are just so many recipes out there that it has to be AMAZING (or good and easy/quick enough) to repeat.  Last nights?  Stupid easy and only one pot to wash.   

Pasta with Arugula/Spinach and Prosciutto

Adapted from Gourmet, April 2001

yield: Makes 4 servings

active time: 15 min

total time: 20 min

• 1 lb barrel-type pasta (I used rigatoni)
• 1/4 lb thinly sliced prosciutto, chopped
• 1 lb arugula and/or spinach, ripped up
• 2/3 cup freshly grated Parmigiano- Reggiano (1 1/2 oz)
• 3/4 teaspoon finely grated fresh lemon zest
• juice from one lemon
• 1/4 cup extra-virgin olive oil

+ Cook pasta in an 8-quart pot of boiling salted water until al dente. Reserve 1 cup cooking water, then drain pasta in a colander.  

+ While pasta is cooking, prepare/cut up all other ingredients; Add prosciutto, arugula,

Parmigiano-Reggiano, zest, and salt and pepper to taste to pasta pot before adding pasta

+ Return pasta to pot, let sit to help wilt arugula/spinach.  Toss all ingredients.

+ Drizzle oil and lemon juice over pasta and toss to combine, adding some of reserved cooking water if pasta seems dry

Seaweed Addiction

I suppose there are far worse things to be addicted to, but I am a little embarrassed by how much I enjoy roasted seaweed.  Trader Joe's and Fresh & Easy both have their versions which are good. Like:

What I hate though is that they're $.99 for a small package, and it's a lot of packaging.  So what did I do?  Sought the advice of the internet for making my own.  There appear to be a few methods out there (pan fry versus the oven), so I thought it would take a bit more trial/error than it did.  My method?  Take regular nori from the grocery store, brush the rough side (this is important) lightly with sesame oil, sprinkle with kosher salt and ground pepper and bake on a baking sheet for 5 - 10 minutes at 300 degrees until crisp and dark green/black in color.  The fun part (for me anyway, and I've already established that I'm weird) is putting the sheets in a stack on a cutting board and using a pizza cutter to slice into small strips.  Something satisfying about that!  Then stack in a reusable airtight container and enjoy!