Archive for the ‘Entrees’ Category

Fish Tacos!

July 7, 2018

The fresh corn salsa is also amazing on fish tacos!  Hard to beat fish tacos, and topped with this salsa they’re darn near perfect.  The only drawback I can think of is that your house temporarily smells like fish.  A sacrifice totally worth making!

There are a lot of ways to make fish tacos.  You can fry the fish.  You can blacken the fish.  You can grill it.  You can pan sear it.  I mostly go the easy route and pan sear.  Add some chopped cabbage for crunch, some salsa, and a little lime crema. Heaven.

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I cut the fish into pieces and coat them in Tony Chachere’s.  It’s a spice combo that works well on tacos and pretty much anything else.

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When you pan sear pretty much anything just make sure you leave enough room in the pan.  You want the pan to be super hot so you get a nice sear.  If the pan is too full the pieces will kind of steam each other.  Not what you’re going for.  Also resist the urge to move the pieces around.  The get a sear from the contact with the pan.  Just let them sit 2-3 minutes and turn them once.  2-3 more minutes and you’re minutes away from tacos!

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For the crema, just squeeze some lime juice into some plain yogurt and add a little salt.  Maybe a little cumin.  You want it to be just thin enough to spread easily on the tacos.

Choose your delivery vehicle and stuff!  I like corn tortillas best.  For beef tacos I like the crunchy shells, but for fish tacos I like the soft white corn ones.  Use yellow corn if you prefer, or even flour.

One final tip.  Before you shake the hot sauce, make sure the top is on good.  Just sayin’.

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Hot Day, Cold Plate: Herbed Mustard Potato Salad

July 1, 2018

Hellfire hot, that’s what today has been.  Over 80 by 9am and climbing steadily.  Even with the A/C the thought of cooking much or eating hot food is a little much.  So, we’ve got meat and three, the refrigerator version.  Plenty of leftover Londob Broil, deviled eggs and cucumber pickles from yesterday.  The eggs and pickles are more garnishes than proper sides, so back to my farmers’ market haul for the beans and potatoes.

You might expect that my green beans would have ham or bacon in them.  Sometimes they do, but I went the vegetarian route today.  Just salt, olive oil and garlic.  Super good.  One simmering pot isn’t so bad as cooking goes.  Just cover the beans in water, add salt, olive oil and 2 garlic cloves,  halved.  Simmer for about 30 minutes.

The real work today was the potatoes.  I’m always looking for side dishes that I can take to outdoor events without having to worry about the mayonnaise or yogurt going bad.  Potatoes do nicely with mustard and herbs.  I have two herb pots and too often forget to use them.  So tonight I clipped some dill and parsley and chopped them up.  Add the herbs to 1 part dijon mustard and 2 parts olive oil.  Squeeze in some lemon juice and add salt to taste.

Here’s the trick to a mustardy potato salad.  Once the potatoes are cooked to fork tender, cut them in half or fourths depending on the size.  While they’re still warm, toss them with 1-2 T of cider vinegar. I used white wine vinegar tonight because it’s what I had.  Just as good.  Cool the potatoes until you’re ready to use them.

I’ll admit that this plate is a little heavy on the vinegar/mustard side of the palate.  I use dijon mustard in my deviled eggs too.  Still, because the beef is plain and the beans are neutral, it works out.  I love pickles and mustard and sour things so this plate totally works for me.  Another plate of fantastic farmers’ market food!

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Farmers’ Market Fun

June 30, 2018

Nothing is better than food from the farmers’ market unless you pick it out of your own garden.  My garden is doing a whole lot of nothing this year.  Looks like I’m going to get summer squash, green beans, and radishes and not much else.  My tomatoes are mostly drowned and the peppers never really took off.  No problem.  I have many wonderful markets to choose from!

Now that it’s almost July in Central Virginia, the market is so full of wonderful things that it’s hard to resist buying too much.  I’ve been waiting for tomatoes and butter beans and corn to come in – and they have!  I also got some eggplant, potatoes, onions, garlic, cilantro, jalapenos, cucumbers, bacon, and a pork shoulder.  I was too late to get eggs today, but I had a few left for deviling so all is not lost!

Here’s the thing about food that was picked on Friday and you eat on Saturday or Sunday – it’s the very best it can be already.  Very little dressing up needed.  Butter beans cooked in salted water, drained, and with a little butter added.  Squash and onions cooked with garlic, salt and pepper until it chars just enough.  Cucumbers sliced and put in a water, vinegar and dill bath.  A London Broil cooked on the grill.  Dinner done.  Divine.

I had my first tomato sandwiches of the year today.  That’s really the sign that summer has started.  Soft bread, tomato with salt and pepper, and Duke’s mayonnaise.  Slider buns and large dinner rolls work great. The world’s most perfect food.  Add some cucumber or bacon for crunch if you like.

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The London Broil has nothing but salt, pepper and olive oil on it.  When I cook a fairly large piece of meat on the weekend I like to make it as plain as possible so it’s super versatile for the rest of the week.  The key is to take the beef out of the fridge about an hour before you start cooking.  Salt it when you set it out so the salt has some time to work it’s way into the meat.  It will flavor and tenderize.  This one is cooked 16 minutes total – 4 minutes, 90 degree turn, 4 more minutes, flip, repeat.  I like it on the pink side.  Let it rest while you cook the sides.

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Later in the week your veggies might need a little more than salt or butter to help them be their best.  This week you’re likely to see steak tacos with corn salsa.  Grilled eggplant with cucumber and feta relish.  Grilled vegetable salad with buttermilk dressing.  We’ll see how things go.  I’ve got cucumber pickles and deviled eggs to make everything feel a little like summer.  Can’t wait!

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Everything a “meat and 3” should be!

Steamed Spiced Summer

June 16, 2018

Super busy day.  Hot and steamy out.  Lots of chores.  One of my pups has had an iffy stomach for a couple of days so I made some chicken for him today.  Enough to last a couple of weeks.  Bake, chop, wipe up, bake, chop, wipe up.  Six pounds worth.  Throw in some pumpkin and he’ll be right as rain in no time.

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When it came time for my dinner I had no interest in creating another disaster in the kitchen.  One pot and 2 bowls.  That I can handle.  Steamed spiced shrimp is a favorite of mine. Always reminds me of the beach.  And vacation.  I could use one of those for sure!  Until then, these take less than 10 minutes start to finish.

I know you can buy your shrimp pre-steamed and pre-spiced from the grocery store or the seafood shop.  It’s super easy to do at home though and will save you some money.  You need a pot with a lid and either a steamer or a colander.  If you’ve got a lemon, great.  If not, fine.  You’ve got your choice of spices, but Old Bay is my choice.  Throw in some cocktail sauce and you’ve got yourself some dinner!

Put a little water in the bottom of a pot or pan and bring it to a boil.  Add part of a lemon to the water if you like. Meanwhile, put your shrimp, shells on, in the steamer or colander.  Add some Old Bay and some more of the lemon.  Once the water boils, put the steamer basket in the pot and put the lid on.  That’s it.  Wait a few minutes and voila!  Roll up your sleeves and dig in!

Gingered Collards with Rice Noodles and Vegetables

June 11, 2018

I know what my Southern friends are thinking – Gingered Collards??  I never heard of such a thing!  For, the non-collard eating folks out there, just pretend I said lacinato kale.  It sounds fancier.  But I hope you’re all intrigued enough to read on!

I am frequently on the hunt for something to do with collards (or kale) besides cook them to death with smoked meat.  I do love them that way, but one cannot cook with ham hock alone.  Of course my new chef BFF Vivian Howard worked it out for me.  And then I threw in a bunch of other stuff and made a whole meal out of them.

Let’s start with the collards.  Forget about half of what I’ve told you about chopping collards.  Do remove the stems and stack the leaves on top of each other.  Don’t roll and slice them.  You’re going to cut them into 1-2 inch squares instead.  So we’re already in unfamiliar territory with these greens.  And then you’re going to cook them in oil and butter and ginger until they caramelize.  Now we’re fully in a foreign land.  And it’s a wonderful place!

A few tips before you start.  Mis en place is a good thing.  It’s not huge here since you don’t have to move too fast, but since I was making this up it helped to feel prepared.  So do all your chopping and measuring and putting your noodles in to soak, or your water on to boil, before you start heating any oil or butter.  You’re going to make the collards all the way through and set them aside. That way your large cast iron skillet will be free make the sauce and to do the other vegetables.

Here’s what you need:

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For the collards:

  • 1 t canola oil
  • 2 t butter
  • 1 bunch collards chopped into 1-2 inch squares
  • 2 T finely chopped fresh ginger
  • 2 T finely chopped fresh garlic
  • 1/4 t crushed red pepper
  • 1/2 C orange juice
  • 1/2 C water
  • 1 T brown sugar

Here’s what you do:

  • Heat the oil and butter in a large cast iron skillet over medium heat until the butter foams
  • Add the ginger
  • Add the collards, spread them into an even layer
  • Add the garlic and red pepper
  • Leave them be for 3 minutes (Seriously, no stirring or shaking the pan)
    • This is a LOT harder than you think.  I had to set the kitchen timer and walk away from the stove to resist the urge to stir!
  • Now you can stir!
  • Spread the collards back into an even layer and them sit another 3 minutes
  • They’ll start to brown and carmelize
  • Add the water, juice and sugar
  • Cook until the liquid cooks away
  • Remove the collards from the pan and set aside

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If the collards get as done as you want them before the liquid cooks away just remove them and leave the liquid in the pan.  It will help with the sauce.

For the noodles:

You’ve got a couple of options.  Either fill a pot with HOT tap water and soak the noodles 25-30 minutes.  Or fill a pot with water and bring it to a boil.  Cook the noodles as you would pasta. Drain, rinse, and return to the pot.  Stir in the collards and a little bit a sesame oil to make sure the noodles stay separated.

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For the sauce:

  • 2 T finely chopped fresh ginger
  • 2 T finely chopped fresh garlic
  • 2 T soy sauce
  • 1 T maple syrup
  • 3 T orange juice
  • 1 T sesame oil
  • 1/4 t crushed red pepper

Mix all the ingredients in a small bowl and then add to the cast iron skillet.  Bring to a boil and stir until it reduced and thickens.  Stay close by.  The sugar will burn if you’re not paying attention!

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Pour the finished sauce into a bowl and set aside.

For the vegetables:

  • 1 T sesame oil
  • 1/2 red bell pepper, sliced thin
  • 1 C matchstick carrots
  • 1-2 spring onions, sliced, whites and greens divided
  • 8 oz sliced shiitake mushrooms

Wipe out the skillet with a paper towel.  Heat the oil until it shimmers.  Add the peppers, carrots and onion whites.  Saute 2-3 minutes.  Add the mushrooms.  Cook down 3-5 minutes.

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You’re almost done!  Add the vegetables to the noodles.  Stir in the sauce.  Top with the onion greens.  Enjoy!

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How’d it turn out?

I had two bowls, so that tells you something.  It’s warm and noodle-y and has a great kick to it.  I’m super pleased to have happened upon these gingered collards.  They’ll be great as a side for a pork roast.  And it’s nice to have a way to serve collards that’s not so winter-y.  This also meets my requirements for flexibility!  You could use this to clean out the vegetable drawer for sure.  Bok choy, cabbage, radishes.  No rice noodles, no problem.  Udon, soba, spaghetti, rice – whatever you want.  Chill everything and serve over lettuce and cucumbers.  Vegetarian not your thing or need some extra protein?  Double the sauce and use it to marinate a flank steak.  Serve thinly sliced beef on top of your vegetables.  Not into spicy?  You can leave out the red pepper.  The fresh ginger will give you a gentler kick in the pants.

I’ve marked this as intermediate only because it’s a fair number of components in a specific order.  Don’t let that scare you!  It’s just noodles and veggies with a yummy sauce!

Ode to Summer (and a Southern Salad)

June 9, 2018

I love Summer!  I love that my neighbors sit on front porches and wave as you walk by.  I love that our vegetable gardens are in front yards because dogs and chickens are in the back.  I love that there’s plenty of mint for juleps and mojitos and salads.  And I love that my Friday nights are spent with a lap full of cookbooks making plans for the wonderful things I’ll find at the Saturday farmers’ markets.  And so it was last night – Hardywood’s Mamaw’s Mean Peach Cobbler beer and Vivian Howard’s Deep Run Roots.

It’s still early summer.  In Central Virginia that means cucumbers, green beans, early squash, late radishes and spring onions. My garden also has a little arugula ready to bolt.  We’re all ready for corn and peaches and tomatoes and field peas, but we’ve got a few weeks to wait yet.  So, salads are still kind of the thing.

My farmers’ market also has the best bacon I’ve ever eaten.  Crabill’s Slab Bacon.  I call it Crack Slab Bacon.  Since I discovered it I haven’t been able to give it up. I buy extra all summer so it will last me through the winter.  So tonight we’re working with arugula and bacon salad.  Leave it to Vivian Howard to make wonderfulness from that.  This is a modifed version of her Sprouted Hoppin’ John Salad with Hot Bacon Vinaigrette.

Hoppin’ John is my traditional New Year’s Day food so I was surprised to be drawn to it on a 90 degree day.  I was hoping there might be early field peas to be had at the farmers’ market, but had to settle for frozen black-eyed peas instead.  I love black-eyed peas, so no problem there.  Hopping John is essentially rice, black-eyed peas and bell pepper often with smoked ham or turkey.  This salad, done my way, is all those things, but with bacon instead of ham and served over salad greens.  Use whatever greens you want.  I used lettuces and arugula, but spinach and chard would work just fine.

I cooled the rice, but left the black-eyed peas warm.  The lettuce and peppers are salad cold and the bacon cool enough to crumble.

The key is the dressing.

Hot Bacon Vinaigrette
  • 8 ounces sliced bacon
  • 1/4 cup thinly sliced scallion white part only
  • 1 garlic clove, grated on a mandoline
  • 2 tablespoons sherry vinegar (I used rice wine vinegar)
  • 1 teaspoon lemon juice
  • 1 teaspoon honey (I used Southern Hot Honey)
  • 1 teaspoon smooth Dijon mustard
  • 1/4 teaspoon salt
  1. Add 2 tablespoons of bacon fat back to the pan. Over medium heat, stir in the scallion and let it sizzle for 10 seconds. Then quickly add the garlic followed by the vinegar, lemon juice, honey, Dijon, and salt. With a wooden spoon scrape all the little bacon bits, or fond, from the bottom of the pan.
  2. Once the dressing begins bubbling furiously, pour it over the salad. Stir it up and serve with the crumbled bacon on top. The arugula will wilt, and that’s the point.

As always, I have leftovers.  Salads can be difficult to eat leftover.  The greens get wilty and then slimy if you dress them.  For storage I mixed the leftover rice, peas and dressing.  I can reheat all of that together without damaging any of it.  When I add the warmed rice mixture to a fresh bowl of lettuce and peppers the greens will wilt just as they’re supposed to without being soggy!

I enjoyed this salad immensely!  It’s a complete meal all by itself.  It’s a wonderful combination of flavors and textures.  Using field peas, or the sprouted peas in the original recipe, would make the flavors less earthy and more green, but still good!

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Leftover Greens Twice Baked Potatoes

June 3, 2018

It’s the end of my vacation week and I’m off on a business trip in the morning.  The last dinner before travel is often a very strange assortment of odds and ends from the week.  I didn’t have a lot leftover this week except some greens.  I decided to make myself a nice meal to close out my vacation, and still use up the fridge odds and ends.  I have to say this is a darn good use of greens that were leaning toward the wilty side.

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Here’s what I had left:  6-7 leaves of lacinato kale; 1/3 of a large container of baby spinach; 1 spring onion; and part of a bunch of parsley.  I also had the last of a buttermilk parmesan dressing that I served with charred vegetables earlier in the week and a little cheddar.

You can use whatever you have.  Leek tops, chard, beet greens, turnip greens.  You’ll need a little liquid – milk or cream or stock.  And a little cheese or plain yogurt never hurt a stuffed potato!

Here’s what you do:

  • Preheat the oven to 400
  • Bake the potato, unwrapped, on the oven rack
  • Chop all the greens
  • Boil a small pot of water, add salt
  • Add the heaviest greens first, then the more fragile ones
  • Drain the greens into a colander and squeeze out any excess water
  • When a fork goes through easily the potato is done – an hour plus, so plan ahead
  • Slice the potato longways
  • Use a spoon to scoop the potato into a bowl
  • Mash the potato and add the greens
  • Add 3-4 T of liquid
  • Stir the mixture to incorporate ingredients evenly, adding more liquid as needed   (I ended up using about 1/4 C)
  • Stir in the cheese
  • Spoon the potato mixture back into the potato skins
  • Bake another 10-15 minutes

Here’s how it turned out:

Hard to go wrong with a twice baked potato! This is a nice upgrade from the sour cream, bacon and cheese version.  This is a way to get some greens in for folks who aren’t big fans.  If you want to hide them a little further, put the greens and a little liquid into a food processor and chop until smooth before adding them back to the potatoes.  You’ll end up with fun, green potatoes!

This would make a entree easily.  I had mine alongside a little steak and some of the spinach sauteed with garlic.

Farewell vacation!  It has been wonderful to sew and cook and bake and run and hang out with the pups.  Next, we’re back to easy weeknight recipes with leftovers!

Linguine with Greens and Sausage

May 27, 2018

It’s Memorial Day Weekend!  For me, it’s the start to a whole week of staycation.  A time  for me to catch up on things, get the house in order, and exercise my creative brain – cooking, baking, gardening, sewing – heaven.  Often that means spending my evenings reading cookbooks.  Fortunately for me, more and more cookbooks these days have lovely stories as well as wonderful recipes.

I did a lot a running today:  running with dogs, running to the farmer’s market, running errands, making a grocery run.  So, I was pretty tired come dinner time.  I needed easy food.  Enter The Art of Simple Food by Alice Waters.  What I love about this cookbook is that it’s an introduction to ways of cooking, basic sauces, kitchen equipment, and how to put foods and flavors together.  Not fancy, but hasn’t failed me yet.

I had some lacinato kale left in the fridge that was holding up really well for being in the drawer for a week.  I had half an onion in the fridge.  I had sausage in the freezer.  (I always have sausage in the freezer).  Simple food.  Good food.  Really good food.

Here’s what you need:

  • 1/2 bunch of lacinato kale, stemmed and chopped (or whatever hardy green you have leftover)
  • 4 oz sausage cut into rounds, or crumbled (I used Della Nonna by Sausage Craft – it has cheese in it – yum!)
  • 1/2 onion sliced thin
  • 3-4 oz linguine (or whatever pasta you like; the recipe calls for fusili)
  • crushed red pepper

Here’s what you do:

  • Boil some water in a pasta pot; salt the water
  • Add the chopped kale, cook 6-8 minutes until the greens are tender
  • Drain into a bowl, reserving the water to cook the pasta in

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  • In a heavy bottomed pan, cook the sausage, set aside
  • Drain all but 1 t of the fat

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  • Add the onions and red pepper, cook until caramelized

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  • Deglaze the pan with a little white wine or water

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  • Simmer until slightly reduced
  • Cook the pasta in the greens water until al dente
  • Toss everything together

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Here’s how it turned out:

Food, more or less just heated up. I gave it an Intermediate rating just because it’s a bunch of cooking and setting aside and some pot swapping so not as straightforward as a lot of pasta dishes.  Tastes better than a lot of pasta dishes too!

All the pieces taste like themselves.  And together – magical.  It looks nice too.  Nothing fancy, but absolutely fit for guests, or not.  I’m looking forward to leftovers!

 

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Chicken Green Masala – Wow!

May 21, 2018

It’s been a while!  I haven’t made anything very interesting lately, but this is a major comeback dish!  If you’ve been reading then you know I love Indian food.  And I’m overjoyed to find that I can make a darn good version of many dishes at home.  I’m incapable of cooking for one so I love dishes that make good leftovers. Check!  And I love versatile dishes.  Check!

This is a variation of a dish from my Rasika cookbook.  Rasika is my favorite Indian restaurant.  It’s in DC so I get to go there a few times a year.  Just can’t say enough good things about it.  If you have a chance, make a trip there.  If you don’t, get the cookbook.  This dish is really popular in the restaurant.  It’s described as really spicy so I’ve been afraid to try it there.  Maybe a good call.  My version made my nose run and my forehead sweat!

Let’s start with the masala.  You can make this ahead.  I love blender sauces because the chopping is minimal.  Note that you use the cilantro stems here.  Love that too, less waste.  Now let’s talk about the chiles.  The recipe calls for 10 Thai chiles.  I’ll admit that my chile knowledge is pretty minimal, but that sound super hot to me.  Medical emergency inducing hot.  My grocery store didn’t have any Thai chiles yesterday so I got a serrano and a jalapeno.  Honestly I didn’t notice that the recipe said 10 chiles until I started.  Just as well.  Plenty hot.  Plenty.  I did include the veins and seeds of both peppers because I was afraid of missing the mark by a lot.  That was a good call if you like spicy.

Here’s what you need for the herb puree: (serves 4)

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  • 1 smallish bunch cilantro, amounting to 2 cups roughly chopped
  • 1/2 C packed fresh mint leaves (spearmint)
  • 5 garlic cloves
  • 1 large jalapeno, roughly chopped
  • 1 small serrano, roughly chopped
  • 1/4 t turmeric
  • 1/4 C fresh lemon juice
  • 1/2 C water

Here’s what you do:

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  • Put everything in a blender and puree 2-3 minutes until very smooth

Make the puree a day before if you like.  The chicken doesn’t take very long making this an easy weeknight meal.  I cheated some on the chicken.  The recipe calls for whole cardamom pods; a cinnamon stick; and whole cloves.  I have all of those thing.  What I don’t have is a spice grinder.  So, moving to ground. I had cardamom and cinnamon, but no ground cloves.  Grr.  What I did have was garam masala.  It includes all of the required spices plus a few other things.  Close enough!

Here’s what you need for the chicken:

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  • 1 T canola oil
  • 1 C finely chopped onion
  • 1-1 1/2 lbs chicken, cut into 1 inch cubes
  • 1/4 t turmeric
  • 1 t salt
  • 1 T garam masala
  • 2/3 C unsweetened coconut milk

Here’s what you do:

  • Heat the oil in a heavy pot (with a lid) until the oil shimmers (no smoke)
  • Add the onions and saute until soft, but not brown
  • Add chicken, turmeric and salt
  • Cook with the lid on for 4-5 minutes, stirring a few times
  • Add the herb mixture, coconut milk, and garam masala
  • Bring to a boil
  • Cook 5 minutes, until the chicken is done

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Serve with rice, naan, and yogurt or cucumber raita.

One note.  When you cook the chicken with the lid on it traps the moisture inside, adding a little liquid to your pot.  It keeps the chicken from sticking and burning.

So, what’s versatile about this dish?  You can control the heat.  Leave the chiles out completely if you like.  It’s super easy to make as a vegetarian dish.  Make it with tofu or seitan instead of chicken.  You can control the schedule.  Do the puree ahead or do the whole thing ahead. This dish is designed to eat the next day.  This puree would be good on roasted cauliflower or with shrimp.

I only made 1/2 the recipe, and those are the amounts I’ve provided.  It’s still easily 3-4 servings even without a side dish.  I will say that I made a full cup or cucumber raita and used nearly half of it tonight.  I’m ok with that.  I really enjoyed the heat and was really grateful for the relief as well!

Here’s how it turned out: (cookbook photo on the left, mine on the right)

HOT!  But so yummy.  I’ll make it again for sure.  I’m guessing I’ll make this cilantro puree a lot.  Without the chiles it would be fantastic as a dip for bread or roasted vegetables.  Nice as a sauce for rice as a side dish.  And a great way to use up cilantro stems!

Greens and Gruyere Tart

May 6, 2018

It’s been a heck of a busy weekend here.  It’s the first full weekend I’ve been at home since March!  So, yesterday I put in most of the garden.  Not quite warm enough yet for beans and cowpeas.  You’ll be hearing plenty about the garden in the coming months.  Yesterday was outside, so today had to be inside.  Many hours of cleaning. SO tired.  I might have punted and had wine with cheese and crackers for dinner, but I’ve been planning for this tart for a while.

I had odds and ends of greens from last week – chard, leeks, green onions.  And for some time now I’ve been in a quest to find a use for the green tops of leeks.  It just kills me that most recipes only call for the whites.  I’ve been throwing away 2/3 of the leeks for years.  I hate that!  No more.  Now I know I can saute and eat them like other greens.  Win!  I also had some leek whites leftover so that was my starting place.

Honestly, when you search recipe sites for leeks, this is about the first thing that comes up on most of them.  Let me warn you.  It takes a long time from the time you start to the time you eat, even with a store bought crust, so plan accordingly.  Fortunately it’s not difficult and since it sits for 30 minutes after it’s cooked, it’s perfect for having people over.

I’ll do a separate post about cleaning leeks.  And you do have to clean them.  They’re filthy.  I mean actual mud in between the layers.  So be diligent about the cleaning.  No one likes a gritty meal.

Here’s what you need:

  • 1 pie crust – store bought or make your own
  • Assortment of chopped greens – shard, leek tops – about 4 cups
  • 1 leek and 2 green onions, whites and light greens only, chopped
  • 3 T fat/oil (bacon grease, olive oil, butter – or a combination)
  • 1 T flour
  • 2 eggs
  • 2/3 C half and half
  • 1 C grated gruyere, divided
  • 1/4 t grated nutmeg
  • 1/2 t salt
  • 1/2 t pepper

Here’s what you do:

For the crust:

  • Preheat oven to 450
  • Place crust in pie pan
  • Prick crust with a fork
  • Line the bottom with parchment
  • Top with pie weights or dried beans
  • Bake 10 minutes
  • Remove weights and parchment
  • Prick crust again, bake another 5-7 minutes, until crust is done

For the filling (while the crust bakes)

  • Preheat oven to 375
  • Grate gruyere, set aside
  • In a large, heavy pan, heat 2 T fat
  • Add leek tops and saute 7-8 minutes, until fairly soft
  • Add chard (or other soft greens) and saute another 3 minutes
  • Remove the greens from the pan and set aside to cool
  • Add 1 T fat and heat to a shimmer
  • Add leeks and green onions, saute 8-10 minutes

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  • Add 1 T flour, stir 1-2 minutes

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  • Remove from heat and set aside, mixing with greens
  • In a large bowl, beat 2 eggs
  • Add half and half, nutmeg, salt, and pepper
  • Whisk together

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  • Stir in greens and leeks

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  • Layer 1/2 the gruyere on the bottom of the crust

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  • Pour in filling, spread evenly

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  • Top with remaining cheese

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  • Bake at 375 30-35 minutes until center is set

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  • Remove from the oven and let sit another 20-30 minutes before serving

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Here’s how it turned out:

So good I ate two pieces!  Granted, this looks a lot more like brunch than a dinner after a weekend of killing yourself around the house and yard.  I’m shocked at how filling it is.  Only 2 eggs in the whole thing!  I threw together a little salad to have on the side.  A perfect brunch for guests to be sure, but I’ll be eating this for breakfast, lunch or dinner this week!

Try it with different greens or bacon or another hard, sharp cheese.  Serve it with grits or potatoes or fruit, in addition to a small salad.  Good warm and at room temperature.  Enjoy!