Category Archives: lunch

More Ducky Treats … Shredded Duck Tortilla Stack and Duck Crackling Croutons

If you’re on a tight food budget, minimizing waste is important. The dishes below are re-imaginings or by-products of previous dishes.

I occasionally bake sourdough breads but, in the meantime, I store the sourdough starter in my fridge. It’s fed only once a week the minimal amounts to keep it going. Nevertheless, it DOES accumulate so, every 6-8 weeks, I make a batch of flour tortillas, leaving only enough starter behind to keep the culture going. The tortillas freeze well and make great wraps for sandwiches and crusts for individual pizzas. And you can flavour them with various dried herbs, pureed spinach, finely minced sun-dried tomatoes and pastes like pesto, tomato paste, chipotle in adobo and even, cocoa powder.

I happened to run across the last of a tub of gochujang (Korean chili paste) in my fridge recently so I added two rounded teaspoons to a batch of the tortilla dough for a mild spicy flavor and pretty orange colour.

Gochujang Sourdough Flour Tortillas

 

My duck ragu was delicious but I wondered if I could use it in another interesting way, similar to the way I used pulled pork, combined with barbecue sauce, as a topping for flour tortilla pizzas. But I didn’t WANT pizzas. A Mexican tortilla stack came to mind even though tostadas or corn tortillas are usually used for that. I ended up with something that was delicious and let me clear out more items from the fridge (an avocado that was past its prime) and a scant cup of home made refried beans from the freezer. Monterey Jack cheese, recently bought on sale, was shredded and added to the creation. The rest of the cheese, ungrated, was bagged, labelled and dated,  and tossed in the freezer.

Shredded Duck Tortilla Stack with Salsa Rice

Shredded Duck Tortilla Stack – serves 2 or 3

3 7-8 inch diameter flour tortillas (bought or home made, regular or sourdough)
1/4 cup shredded duck ragu
1 cup refried beans
1/4 -1/3 cup grated Monterey Jack cheese
2 tbsp sour cream
diced avocado and green onion sliced on the diagonal, for garnish

Preheat the oven to 350 degrees Fahrenheit.

Line a pie dish with a sheet of aluminum foil large enough to wrap around your tortilla stack.

Spread half of the refried beans on two of the flour tortillas, spread one tablespoon of sour cream over each stack and then top with half of the duck ragu. Sprinkle a tablespoon or so of grated Monterey Jack cheese over the top.

Place one of the stacks in the prepared pie dish and then place the other stack on top of the first. Top with the last flour tortilla and wrap the aluminum foil around the stack. Bake in the oven for half an hour.

Take the pie dish out of the oven, unwrap and top the tortilla stack with the rest of the grated cheese. Return to the oven and bake uncovered until the cheese melts and is bubbly.

Remove from the oven, cut into desired serving portions, top with the diced avocado and sliced green onions and serve with Mexican rice and salad for a complete meal.

Duck Crackling Croutons

When I made the duck ragu, I removed the thick, fatty skin from the breast, and wrapped it up and then refrigerated it. Since I had the oven on today, I cut the skin into strips about 1 1/2 inches wide, made shallow cross-hatched cuts across the surface of the skin for easy drainage of the rendered fat, and placed the strips of skin on a baking dish. Then I put them in the oven (350 deg F) along with my tortilla stack. Periodically, I drained off the melted fat and, when the strips were nice and crunchy, I removed the baking dish from the oven and let the duck crackling strips cool. Then I diced them and sprinkled them on a Caesar salad in place of croutons.

Caesar Salad with Duck Crackling Croutons

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Cheese Spaetzle

Sometimes I run across recipes posted in the blogs I subscribe to that I have to make ASAP because they look and sound amazing.

Like this Cheese Spaetzle from Masala Herb.

I only had about a cup of leftover spaetzle/nokedli in the freezer, so I had to estimate the amount of cheese (old/sharp cheddar) that I used and cut up the smallest onion I found in my mesh bag of onions. I used real butter, rather than margarine, to cook the onion, as the recipe recommended, and tried to slice the rings as evenly as possible so that they would cook at the same rate. As the thinner rings caramelized, I removed them from the frying pan to try to avoid any burning. (Well, I tried.)

It took less than a minute under the broiler to melt the cheese … and then I dug in.

I had intended to leave half of the dish for the next day but ended up finishing the pan cause it was just THAT good.

Creamy Avocado Pasta and a Quick Asparagus Spaghetti Carbonara

Cooking for one can be a chore, but these two pasta dishes need few ingredients, and can be made at the end of a tiring work day. In fact, waiting for the water to boil takes longer than actually cooking/assembling the dish. You can use leftover pasta warmed in very hot tap water if you’re in a hurry. (Or heat 2 cups of water to a boil in the microwave and dilute with a cup of tap water.)

The creaminess of the sauce for this dish owes nothing to cream, butter or even cheese, just a whole avocado mashed with a fork, a bit of lemon juice to cut through its bland richness, and salt and pepper to taste. I’ve seen recipes that add whole kernel corn, diced whole or halved cherry tomatoes but I was too lazy to thaw the corn and didn’t have (nor do I like) raw tomato.

Avocado Pasta

Creamy Avocado Pasta – serves 1

100 gm/3.5 oz dry fettuccine, linguine or spaghetti pasta, cooked according to package directions
1/4 cup reserved pasta cooking water, barely warm
1/2-1 tbsp lemon juice
salt and pepper to taste
pinch of garlic powder
1 small avocado
1 green onion, top only, thinly sliced on diagonal (for garnish)
2-3 cherry tomatoes, halved (optional)
2 tbsp fresh corn kernels, or thawed and drained (optional)
dry red pepper flakes (optional, for garnish)

Slice the avocado in half, pit and scoop out the meat into a medium sized bowl. Add 1/2 tbsp lemon juice, a pinch each of salt, pepper and garlic powder and use a fork to mash the avocado into a fairly smooth paste. (I like to leave some smaller chunks for texture.) Add the cooked pasta and 2 tbsp of the reserved pasta cooking water and stir together. Taste. If the sauce seems bland, add a bit more lemon juice. If it’s too thick, add some more reserved pasta cooking water. Adjust salt and pepper amounts to taste.

Sprinkle the tomatoes and corn over the pasta and stir in. Sprinkle on the green onion and red pepper flake garnishes, if using.

Serve immediately as it will not keep.

I’ve made spaghetti carbonara before but am repeating my ‘recipe’ for one person, with the addition of asparagus, cause I had some in the fridge. Delicious, creamy without using ANY cream and fast to put together.

Asparagus Spaghetti Carbonara

Spaghetti Carbonara – serves 1

100 gm/3.5 oz dry fettuccine, linguine or spaghetti pasta, cooked according to package directions
1/4 cup reserved pasta cooking water, barely warm
6-8 asparagus stalks, trimmed and cut into 2 inch pieces
3-4 strips bacon**, fried until crispy and cut into 1/2 inch pieces, reserve some of the fat to cook the asparagus  and add to sauce
1 tbsp bacon fat**
1 egg yolk
2-4 tbsp ground Parmesan cheese
salt and freshly ground black pepper

** Vegetarian Option: In place of the bacon/bacon fat, use 1/4 cup coarse seasoned breadcrumbs and olive oil to saute the asparagus and toast up the bread crumbs.

Cook the pasta just before assembling the dish or rewarm by dipping in some very hot water, if using leftover pasta. Drain.

In a small bowl, combine the egg yolk, Parmesan cheese, 1/2 tbsp bacon fat and a couple of tbsp of the cooled pasta cooking water.

In a large saute pan, over medium high heat, saute the asparagus, just until tender using the remaining 1/2 tbsp of the bacon fat. Sprinkle some salt and freshly ground black pepper over the asparagus.

Add the diced bacon strips and re-crisp if using leftovers.

Add the warm pasta and stir to combine and to warm through the pasta.

Take the saute pan OFF the heat and pour the yolk mixture over the hot pasta. Stir well to coat the pasta with the mixture. The grainy mixture will smooth out and become creamy and slightly thickened. Add additional warm pasta cooking water if needed. Season with more salt if needed.

Serve immediately with additional freshly ground pepper over the top.

February Wrap-Up

ANOTHER PICTURE HEAVY POST WARNING:

February’s been a month of snow and rain and cooking.

I’ve already posted a number of things but there have been meals and dishes produced to nourish the body even if they were not post-worthy on their own or repeats of previous posts.

No-knead sourdough with a bit of ground rolled oats added to make for a taste boost. Toasted and spread with peanut butter … a delicious breakfast addition or snack.

I also made another loaf of sourdough quinoa for sandwiches.

I tried out a recipe for Chipotle Yum Yum Sauce posted on “The Frugal Housewifeblog and used it on pork roast and on poached eggs served on toasted sourdough bread … a sort of Tex-Mex eggs Benedict. Fast and easy to make and delicious.  I’m sure I’ll think of other ways to use it in the future.

Devilled eggs made with the Yum Yum sauce in place of the mayonnaise … so good

Meals and stuff

Creamy beef tortellini soup

Teriyaki baked salmon

Japanese chicken and tofu curry (using prepared roux) over rice

Chinese sausage rice bowl

Sliced bread/baguette pizza

Grilled cheese and cream of tomato soup … I added a couple of strips of cooked bacon to the sandwich as well.

Fried eggs, Polish sausage, cream cheese breakfast or lunch

Puff pastry filled with sweetened whipped cream and fresh blackberries

Blackberry lemonade

 

Sourdough Thin Crust Pizza Dough

A recent request by someone on one of my FB groups for a thin crust pizza recipe got me thinking.

I’ve made a delicious thin crust pizza using sourdough tortillas as a base but, was it possible to use the sourdough starter directly to get similar results?

I used the Genius Kitchen recipe, with some minor adjustments posted below, for my first attempt.

Underside of the pizza crust on the metal baking sheet (not preheated)

Sourdough Pizza Crust – makes enough dough for 2 12 inch pizzas

1 1/2 cups (365 gm) fresh sourdough starter*
1 tbsp extra virgin olive oil, plus another 3-4 tbsp more for brushing the crust with before pre-baking and before topping
1 tsp salt
1 1/4 cups (154 gm) all purpose flour**, more as needed

* If possible, make sure your starter has been freshly fed, 2-4 times if possible, before using it, if you’re keeping it in the fridge, like I am.
** Start with one cup of the flour if your starter is on the thick side

Preheat the oven to 500 degrees Fahrenheit.

In a large bowl, mix together one cup of flour and the salt. Add the sourdough starter and the EVOO and stir together until it forms a homogeneous mixture. Gradually stir in more flour, as needed until the mixture starts to gather into a ball. Transfer onto a very lightly floured work surface and knead until you get a pizza dough consistency.

Cover your ball of dough with the bowl you used to make it in and let rest for 30 minutes, so it will be easier to roll out. (It won’t rise much, if at all, but will get a bit softer.)
Roll the dough out into a circle using the minimum amount of flour needed to prevent sticking.

Brush with extra virgin olive oil and use the tines of a fork to dock (prick all over the dough) to prevent excess bubbling up of the crust during prebaking.

Bake the crust for 5-7 minutes, depending on your oven’s performance. (I decided to pull the crust out after 5 min.)

Remove the crust from the oven and brush on a bit more oil to prevent the toppings from soaking into the crust and making it soggy.

Add the desired toppings and bake the pizza until the crust browns on the top and underside, and the cheese melts, ~10 minutes.

REVIEW: The dough was very tasty. I fed my starter with a few tablespoons of whole wheat flour early on in rehydrating it from dry, so the texture was nice and chewy. The dough could have been rolled out a bit thinner but the amount of dough used (260 gm) was pretty much spot on. I didn’t get dark brown spots on the edge of the crust, like in a wood burning pizza oven, but it was crispy enough on the underside for my taste, even without a pizza stone or preheat the baking sheet, a cheap black pan that’s more than 30 yrs old.

The second half of the pizza dough was baked without prebaking. The result: The crust was NOT as crispy without prebaking. Perhaps because the toppings were fully cooked after 10 minutes so the total baking time was only 10 minutes compared with the 15 minutes total for the prebaked crust. And, even though it was expected that baking the pizza with the toppings on (without prebaking or docking) would prevent the formation of bubbles, that was not the case. Four large bubbles developed during the 10 minute baking period. They deflated somewhat once the pizza was removed but did not disappear completely.

Hawaiian Style Ahi Tuna Poke … Appetizer or Quinoa Bowl

I’ve been wanting to try this Hawaiian dish ever since I ran across mention of it in some readings I was doing for other Hawaiian cuisine … the classic or Spam loco moco, and Spam musubi come to mind. However, whenever I had had good quality ahi tuna on hand, I always ended up making something else. A month or two ago, I bought a one pound package of ahi tuna, individually vacuum packed in quarter pound portions. Today’s freezing cold and light snow seems a strange time to make something that’s native to Hawaii’s sun filled shores but it seemed to be perfect for me.

Some recipes use a lot of acid (lemon or lime juice) and marinate the raw tuna for a couple of hours, creating what is an essentially a ‘ceviche’ … where the fish is cooked by the acid. In this version, the pretty pink cubes of tuna are lightly dressed with the marinade and served as soon as possible. A half hour wait in the refrigerator, at most, is acceptable

Appetizer/Starter/First Course … if desired, place the tuna in a shallow bowl and eat with crunchy wonton wedges or tortilla chips

Light Lunch version Quinoa Bowl

Hawaiian Style Ahi Tuna Poke – serves 4

1 pound sashimi/sushi grade ahi tuna, cut into 1/2-3/4 inch cubes
3-4 green onion tops, thinly sliced, reserve some for garnish

Dressing
1/4 cup soy sauce
1 tsp rice vinegar
1 tsp honey
1/2 tbsp toasted sesame seed oil
1/2-3/4 tsp red pepper flakes, crushed (adjust the amount to your preference)
1/2 tsp sesame seeds (black, white or mixed), plus more for garnish

Optional
1 tbsp dry wakame seaweed, soaked in boiling water until rehydrated (~15 min), drained and thinly sliced
1 tbsp dry hijiki seaweed, soaked in boiling water until rehydrated (~15 min), drained
togarashi (dry Japanese chile pepper mixture) or furikake (Japanese sushi rice seasoning)

Combine the dressing ingredients in a small bowl or measuring cup. Whisk together. Taste and adjust the sweet/salt/tang level.

Place the tuna and green onions in a medium sized bowl. If using seaweed, add at this point.

Spoon the dressing over the top and toss gently. Divide among serving dishes.

For a pretty appetizer, spoon the tuna into champagne coupe glasses. Sprinkle the garnishes over the top … sesame seeds, more sliced green onion, togarashi etc.

For a light meal, place a half cup of cooked quinoa (or rice) in a bowl and top with the dressed tuna. Garnish.

Fasirt (Breaded Hungarian Hamburgers)

When I was growing up my mom would sometimes refer to something called fasirt. I don’t remember ever equating them with ‘regular’ hamburgers that she would make and bbq in the back yard, but there are many similarities between the two. I recently learned that there is a German/Austrian term, ‘faschiertes’, which refers to minced meat. Since we lived in Germany briefly before we came to Canada, it is possible that she conflated the two words. In any case, the term was vaguely familiar to me, but I didn’t know much more than the word itself.

Since joining a Hungarian food FB group, my memory has been jogged by references to this dish, among others, and I am discovering (or rediscovering) Hungarian cuisine. Note that I have yet to find a Romanian food FB group.

Today’s post shares one of the several versions of fasirt that I’ve run across. Pork is used exclusively in some recipes while a combination of pork and beef is used in others. I had one pound of lean ground beef and one pound of lean ground pork in my freezer. So that’s what I used. For a first effort, I was quite pleased with the results. I would recommend frying the patties just before serving, so you can enjoy the crispy outside and the moist, tender interior. Standing doesn’t affect the taste just the texture.

Fasirt Version # 1 – 1 lb 14 oz meat mixture, makes 15 2 oz patties

For the meat patties

1 lb lean ground beef
1/2 lb lean ground pork
3/4 tsp salt (1/2 tsp per pound)
1 tbsp sauteed diced onion
1/4 tsp garlic powder
1/4 tsp Hungarian paprika
1/4 tsp ground black pepper
1 tsp dried parsley
1 egg, lightly beaten
2 oz bread (pulsed in food processor) plus 4 tbsp milk

For coating
~1 cup dried unseasoned bread crumbs

In a small bowl, place the fresh bread crumbs and pour the milk over the top. Let the bread soak for about 15 min. Squeeze out any excess milk. (No excess milk found.)

Mix the patty ingredients together, divide into 2 oz portions, shape into balls and pat out into ~ 2 1/2 inch diameter patties. (NOTE: I didn’t over handle the meat mixture but the patties still rounded up a bit more than I wanted. You may want to pat the meat out to a 3 4 inch diameter.)

 

Lightly coat patties with breadcrumbs, shaking off any excess crumbs.

 

In a large cast iron frying pan, heat vegetable oil to medium and then fry the patties about 2 min per side, or until the juices run clear and, if cut open, the center is no longer pink but still moist.

Serve the patties with mashed potatoes, creamed spinach or peas and pickles. Or just dip them in some yogurt based tzatziki.

Nokedli/Spaetzle with Eggs

I haven’t made these free-form egg noodles (or dumplings) in some time. They’re a variation on regular pasta and traditionally served as a side dish with stews and cutlets. In Hungary, they’re known as nokedli while in Germany/Austria, they’re called spaetzle.

I’ve posted a nokedli recipe before but this is a half batch made with parsley and combined with eggs. First though, one of the traditional dishes served with the nokedli.

Chicken Cutlet (Rantott Csirke) with Parsley Dumplings Nokedli)

Preparing chicken cutlets

Pounding cutlets flat

Dipping in flour, beaten egg and seasoned bread crumbs

Pan fried cutlet

Parsley Nokedli/Spaetzle

Parsley Nokedli/Spaetzle – serves 2

For dumplings
1 1/2 cups all-purpose flour
2 large eggs
1/2 tsp dried parsley
1/2 tsp salt
1 /2 cup water or milk

For boiling and serving dumplings
2 tbsp butter, melted for sauteing cooked nokedli
1 tbsp salt, added to water for boiling the nokedli

Combine the flour, eggs, dried parsley, salt and water. Beat vigorously to form a smooth, pliable batter.

Bring a large pot of water to a boil. Add a tablespoon of salt to the water.

Place a dumpling (or spaetzle) maker over the pot. Push the dough through the holes into the boiling water below. When the dumplings float, scoop them up and place them into a large colander to drain.

(Rinse the dumplings under cold running water if not serving immediately. Drain the dumplings shaking the colander to remove all excess water. Reserve to heat up with melted butter for later.)

Pour the dumplings into a large bowl and add the melted butter. Toss to coat with butter.

Serve with chicken paprikas or add to a stew for more body.

You can heat the dumplings in a frying pan with melted butter. Do not let the dumplings get too brown or crisp.

Hungarian Dumplings with Eggs (Tojasos Nokedli)

Hungarian Dumplings with Eggs (Tojasos Nokedli) – serves 2

2 cups of nokedli from recipe above
2-3 eggs, beaten with a pinch or two of salt and several grinds of black pepper
2 cooked Debrecener sausages, sliced or 4 slices crispy bacon, chopped (optional)

Warm up the nokedli in a large saute pan. Pour the beaten eggs over the nokedli.

Stir continuously until all the eggs are cooked. Add sausages, if using.

Serve immediately.

Vietnamese Baguettes (Banh Mi)

PICTURE HEAVY POST:

These tasty breads are a product of the French colonization of Vietnam and similar to the French baguette. They’re usually filled with sweet and tangy pickled vegetables and an assortment of cold cuts or warm grilled meats.

I made a trio of baguettes using the recipe posted on “Danang Cuisine” website. Though I weighed the all purpose flour and water carefully, my dough ended up much wetter than in the pictures posted or on the accompanying video so I added another 1/2 cup (~60 gm) in order to get a dough that was no longer sticky and firm enough to  shape easily.

Pictorial Recipe

Creating the sponge … just mixed, two hours later, and after addition of the reserved flour

Additional flour/kneading, after doubling and shaping

Baguettes ready for proofing, proofed, slashed and ready for baking

Baked baguettes with a shot of the underside

Interior of the baguette

 

Banh Mi filled with flaked Sriracha mayonnaise, basted and baked, salmon, romaine and extra mayo (actually Miracle Whip)

Cross-section and crumb of the baguette

Sushi Condiments (Pt. 2) – Repurposing Mayonnaise Based Sauces

Repurposing leftover Sriracha and wasabi mayonnaise can be a challenge, but the results are sometimes pretty amazing.

Sriracha Mayonnaise – Salmon fillet brushed with mayonnaise, pan-seared in a hot cast iron frying pan on the stove for 3-4 minutes, and then finished in a 425 deg F oven. A brief (1-2 minutes) time under the broiler will give the top a perfect finish. Serve the salmon with your favourite rice dish and a green salad.

  

Wasabi Mayonnaise … Dip for Oven Baked Parmesan Potato Wedges

Oven Baked Parmesan Potato Wedges – serves 4

4 medium potatoes, skin on, cut into 8 wedges, rinsed and dried
2 tbsp EVOO (extra virgin olive oil)
1/4 tsp salt
1/4 cup grated Parmesan cheese
1 tsp garlic powder
1 tsp onion powder

Preheat oven to 425 deg Fahrenheit.

In a large bowl, toss the potato wedges with the rest of the ingredients. Spread the coated potatoes out in a single layer on a parchment lined baking sheet and bake for 30-40 min, or until the potatoes are tender.

Serve with your favourite mayonnaise dip ie wasabi mayonnaise