Tag Archives: herbs

Leeks (Roasted) … A Versatile Veg

My Saturday grocery shopping had been skipped and there wasn’t much chance that I was going out on Sunday either. I had chicken drumsticks marinating in a spicy Korean mixture with gochujang, garlic, ginger, honey and some other goodies for a type of ‘stew’. And, I had some leftover plain white rice that I could serve them with. But what veggie dish could I include, was the burning question?

A recent purchase of three beautiful leeks meant that after making a pot of mapo tofu, I had two more leeks to use up.

So I went net surfing and found great ideas for using leeks. Some weren’t useful immediately, because I was lacking critical ingredients (or I wasn’t in the mood to go outside and grill on the bbq) but I COULD adapt others. I’m writing down a a few ideas and links from the former category, by the way, for the next time I have leeks. This is the simplest vegetable side dish with leeks that I could find. Simple is GOOD, yes?

Yes, leek soup WAS one of the recipes I found but I don’t have any potatoes for thickening.

Roasted Carrots and Leeks with Fresh Thyme

It’s cold outside but my hardy little thyme plant is still alive so I went out and cut a few sprigs. Salt and pepper, a drizzle of olive oil over the top, then the carrots were roasted in the oven, while the chicken drumsticks were braised. I only removed one of the outer layers of the leek, so it was a bit “chewy” like with unpeeled older asparagus stalks, but still very tasty.

Ready to roast at 350 deg F for 45 min or until tender and slightly caramelized.

Spicy Korean Braised Chicken Drumsticks – thighs are good too, skin on or off

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Pesto Goes East – Shiso Pesto

My surviving green shiso plant (the red leaf plant died seedless) flowered and I made the mistake of NOT saving any of the seeds for the spring but shook them all into one pot. Long story short, I ended up with four crowded pots of shiso plants. The plants are leggy with huge leaves that I couldn’t figure out what to do with. So I went net surfing and ran across a genius idea on “Summer Tomato” … treat the shiso leaves like you would those from basil or mint plants and make pesto.

Creamy Pesto Shrimp Alfredo over Home Made Fettuccine Pasta

Instead of Parmesan cheese, the blogger suggested miso for its salty umami flavour. I used red miso, cause I had run out of the white, and instead of pistachio nuts, I used equal parts of pine nuts and roasted, salted sunflower seeds.

Creamy Pesto Alfredo Shrimp over Fettuccine – serves 2

150 gm fresh fettuccine pasta

8-10 raw large shrimp, seasoned with salt, white pepper and garlic powder

Creamy Pesto Sauce

1 tbsp unsalted butter
1 tbsp extra virgin olive oi
3 tbsp pesto (basil or shiso)
6 tbsp whipping cream
salt, to taste

Fresh pasta cooked for 2 1/2 minutes in a large pot of boiling salted water. Drained, rinsed with cold water.

In a large saute pan, heat up the butter and olive oil over medium heat. Cook the shrimp until pink on both sides and starting to curl up. Remove to a small bowl.

Add the whipping cream and pesto to the same saute pan that you cooked the shrimp in. Simmer for a couple of minutes, add drained pasta and stir through. Taste for seasoning and add salt, if needed.

Serve immediately with shrimp on top.

Seeing if I can root some miso cuttings on a sunny kitchen window. (PS: I have long roots now … I should really plant them. But WHERE?)

Mexican Street Corn and another try at Mititei/Mici

I set aside a couple of the grilled corn on the cob from last week’s barbecue and finally got around to making the dish I had planned … Mexican Street Corn.

It’s a remarkably easy dish which can add flavour and moisture even to corn that’s no longer at its peak in terms of flavour and texture because it’s been sitting in your fridge for a day or three longer that it should have. Incidentally, the result tasted SO good, I wish I had more grilled corn available.

Mexican Street Corn – serves 2

2 grilled corn on the cob
1 tbsp mayonnaise or Miracle Whip
1 tbsp sour cream
1 tbsp fresh herb or herb mixture (cilantro, parsley, oregano, thyme, mint**), julienned
1/2 – 1 tsp lime zest
several shakes each smoked or regular paprika and cayenne pepper
salt and pepper to taste

Garnishes
1-2 tbsp grated cheese (manchego, asiago, Parmesan, Romano**)
1 tbsp sliced green onion
paprika, to taste
lime wedges

** I used mint leaves and the Romano cheese

Combine the mayonnaise, sour cream, paprika, cayenne pepper, fresh herbs and lime zest, stir and refrigerate covered for at least one hour to allow the flavours to meld together.

Brush the mixture on all sides of the warm corn on the cob. A silicone pastry brush will help to load the thick mixture onto the corn and help spread it out.

Sprinkle on the cheese, green onion and more paprika to taste. Squeeze the lime wedge over your corn just before eating.

This is my second attempt at making these skinless Romanian sausages called “mititei” or “mici”. (The Serbian version is called “cevapcici” or “cevapi” and uses equal parts ground beef and pork.)

I used a package seasoning mix which contained: garlic powder, salt, onion powder, summer savory, MSG, ground black pepper, ground coriander, bicarbonate of soda, ground caraway seeds as well as a bunch of preservatives.

As suggested on the package, I added the contents to 1 kg of ground beef along with 50 mls of cold water, and hand mixed it for about 10 minutes, though 15 minutes might have been better, but I got bored. If you have a stand blender with a dough hook, it will save you both time and effort. I portioned the meat into 50 gm amounts and then shaped it into 3 inch sausages using wet hands.

Grilling on the barbecue would have been the best way to cook the sausages but I didn’t want to fire it up, so it preheated a cast iron frying pan to med-hot, seasoned with about a tbsp of vegetable oil. I browned the sausages on all sides and then finished the sausages in a 375 deg F oven for 15 minutes. I think 10 minutes would have been plenty as a lot of liquid came out and the resulting sausages were drier than I would have liked.

Served with salad as part of a meal or as a snack with mustard or tzatziki sauce on tortilla wraps, they were very tasty but I know the next trial, with my own seasoning mixture, will be even better.

Spinach Malfatti or “Poorly Made” Spinach Dumplings

Sometimes you run across the most interestingly named dishes while browsing through cookbooks or surfing the internet. Malfatti, or “poorly made”, refer to a type of rolled spinach and cheese dumpling, and like the cookies brutti ma buoni or “ugly but good”, also from the Italian, the result is much tastier than the name would suggest.

Although they’re commonly served with a browned butter and fresh sage sauce, I’ve also found a version served with a marinara sauce and one with halved and sauteed grape tomatoes.

The dish is tasty but also an example of frugality … stretching a bit of cheese, spinach from the garden, and leftover bread in the form of bread crumbs, into a tasty and filling meatless dish.

Spinach Malfatti – I forgot to add the lemon zest to the dumpling mixture so I sprinkled it over the cooked dumplings instead. It was still tasty.

Regional naming variations:
ravioli nudi or gnudi (naked ravioli), gnocchi or ravioli verdi (green dumplings or ravioli), gnocchi di ricotta e spinaci (ricotta and spinach dumplings), strozzapreti (priest stranglers)

Spinach Malfatti (‘Poorly Made’ Dumplings) – serves 4

1 pound of fresh spinach (or a 10 oz/300 gm package of frozen spinach)
1/2 pound (8 oz, 225 gm) ricotta
1 cup breadcrumbs
1 tsp grated nutmeg
1/2 cup Grana Padano cheese (or Parmigiano-Reggiano)
2 eggs, slightly beaten
zest of one lemon, lemon reserved for sauce
flour for rolling the malfatti (all purpose or tipo “00”)

Sage Butter Sauce

1/2 cup (1 stick, 4 oz, 113 gm) unsalted butter
2 tbsp fresh sage, whole, torn or chopped as preferred and depending on the size of your sage leaves
1/4 cup cooking water from the dumplings
lemon, reserved for juice

Blanch the spinach in boiling water and then finely chop. Remove all the excess water out of the spinach by squeezing it really well in a dishtowel. (For convenience, a thawed 10 oz/300 gm package of chopped frozen spinach that has been squeezed dry may be used.)

Combine the spinach with ricotta, breadcrumbs, grated nutmeg, lemon zest, grated Grana Padano cheese, and eggs.

Flour your work surface, and divide the dough into 4 pieces. Roll each piece into a log, about an inch thick. Cut each log into dumplings about an inch wide. Toss the dumplings with a bit of flour if you’re not going to cook them right away.

Bring a large pot of salted water to a gentle boil then add the dumplings and cook until they float to the top, about 3 to 4 minutes. Before you drain them, reserve 1/4 cup of the cooking water.

The bar shaped dumplings are most often called ‘malfatti’ while the round ones are what seem to be called ‘gnudi’

Making the sage-butter sauce

Melt the butter in a saute pan over medium heat. Add fresh sage, and cook until the butter just begins to brown. Then whisk in about 1/4 cup of the pasta cooking water, gradually, so it emulsifies with the butter. Add your drained dumplings to the butter and shake the pan gently to coat.

Just before you serve the dumplings, squeeze some lemon juice over them and grate a little more grana padano cheese over the top.

Herbs, A Flower and Miso Soup Revisited – Tofu and Mitsuba

Miso soup is my ‘go to’ quick soup when I want a light, clean tasting soup with a flavourful broth. Although I COULD make a dashi stock with a sheet of kombu (dried salted seaweed) and katsuobushi (thinly shaved bonito flakes), I use hon-dashi powder for the convenience. MSG is a component so if that’s an issue, you may want to avoid it. I usually have white and red miso paste in my freezer and the kind I use depends on what I’m in the mood for. Or what’s left over in this case.

Some medium firm tofu and a beaten egg drizzled into the simmering broth gives my miso soup substance. As does some soaked and thinly sliced wakame (edible seaweed also called ‘sea mustard’).

For a fresh element, I snipped in a few stalks of mitsuba (wild Japanese parsley) from a pot that’s been overwintering surprisingly well on the front windowsill. With the sunlight streaming in, my little plant is producing fresh whorls of new leaves regularly, in spite of the less than proper care that it’s been getting. Watering it regularly is about all I do. Regular parsley, green onion, or even fresh spinach are other options.

Instead of salt, I added a few dashes (close to a teaspoon to 5 cups of water, to be honest) of Chinese soy sauce and a few shakes of ground pepper.

It takes longer to write this than it does to bring the water to a boil and make this soup. A bigger challenge is taking a good picture of miso soup. If you stir it up, it looks cloudy, while if you let all your ingredients settle, it just looks like water with a bunch of stuff on the bottom.

I just wish I had a nice Japanese/Chinese spoon for the aesthetics of the picture but I’m too cheap to spend $2-3 on a single spoon. Oh well, my big sushi bowl will have to do.

Mitsuba – Trim your stalks close to the soil and use the entire stalk in your soup. Even the roots are edible especially if grown hydroponically.

Shiso – It’s hard to tell which was the plant which self seeded as several of its late siblings have really shot up after I scattered the seeds from the dried out twig over the soil and watered it. I really need to thin and separate these plants but I don’t want or need that many shiso plants and I hate to throw them away after their surprising survival.

Close-up of the shiso leaves – Unfortunately, my single red shiso plant didn’t flower so I lost it.

Lavender and basil (Mammoth Italian and Thai) – The three lavender seedlings in the pot on the left seem pretty scraggly but they’re the only successes from a planting of about a dozen seeds. I planted the four outer egg carton cups with the Italian basil but only one had any growth, two measly plants. The two center cups have a total of six Thai basil seedlings ready for transplanting.

Mammoth Italian basil and some oregano that overwintered pretty well on the window sill.

Easter Sunday (and Easter Monday) Dining

Sorry for the delay in posting … no real reason.

I hope everyone had a wonderful Easter weekend with friends and family. Four days off seems like a lot but, amazingly, it’s Monday already and they flew by. It was a mild weekend so I went outside and bbq’d a tray of lamb shoulder chops, a package of asparagus and a package of jumbo hot dogs for my Easter dinner. It was all delicious.

Supper – Chickpea soup with a crispy kale garnish and the lamb chops, kale salad, sweet potatoes and grilled asparagus.

Instead of buns or rolls, I used part of the dough from the traditional Romanian Easter bread, pasca, which I posted already, to make a pull-apart braided cross.

And here’s the star of the meal. The cheese filling is an accent not the main feature.

I cut some of the flowers from the front ‘garden’ for my Easter table and though the daffodils are all faded (they were gorgeous last weekend) the narcissus are beautiful, as always. My dad’s plantings are doing him proud yet again.

And speaking of plants, I planted a small egg tray (2 seeds in each of 6 cups) of lavender seeds a couple of weeks ago but there’s no sign of any seedlings yet. I’m not quite sure why I decided to plan them, but I have had this package of seeds for a while so I thought I’d give it another try in the face of previous fails.  UPDATE (04/22) : only 1 seedling germinated. It was never a very successful package of seeds so I suspect there was something wrong from the source.

I’m debating on what else I should plant this year from my collection of seed packets. Mostly herbs since that’s mostly what I have. Basil (Italian and Thai), some shiso since none of the four or so lovely plants I had in the house over-wintered successfully indoors, from the fall planting. One leaf after another dropped off until all I was left with was a bare stalk with faded blossoms on it. I suppose I could have gathered the seeds but I didn’t plan ahead. As to the mitsuba, I have one very leafy plant sitting on the window sill in the entry way. I pinched off the older faded leaves as a new furl appeared in the center and now I have huge leaves on it. The pot isn’t very large or deep but I’m wary of transplanting in case the shock causes them all to drop off.

It seems like the sage plant I bought from the city market has overwintered successfully outside without any type of covering but the rosemary … I’m pretty sure it’s dead. Thyme, oregano and mint plants were also in the pots but it’s too soon to tell if they’re going to come back.

Sourdough Duo – Carole L’s Bread and Rosemary and Garlic Focaccia

ETA: A quick picture of a holiday loaf version of Carole’s bread … Dried Cranberry, Honey and Orange Zest.

Add-in: 1 cup dried cranberries, 1 tbsp honey and 1 tbsp orange zest.

I decided to combine two sourdough bread posts into one to reduce the post overload. I’m putting Carole L’s bread (two versions) first because I’m including the recipe with it (it’s only available on FB and I’m rewriting the instructions with more information). I’m also going to make it again while I’m unlikely to repeat the focaccia one. It was good but not amazing.

Carole L’s No Knead Sourdough Loaf

Trial 1 – plain, baked at temperatures and times given

I over proofed the bread before baking so my slashes weren’t very effective

Trial 2 – Parmesan, basil pesto and pine nuts, baked at higher temperatures, with time adjustments

Crust is nice and crunchy … a bit of pressure and it cracked

Parmesan, Pesto and Pine Nut Small Sourdough – makes one 1 1/2 pound/ 700 gm baked loaf

Dough 1

1 1/2 cups flour (all purpose or bread flour)
1/2 cup room temperature water
1/2 cup sourdough starter

Dough 2

1 1/2 cups flour (all purpose or bread flour)
1/2 cup room temperature water
1 tsp salt

Optional add-ins:
For the 3P version above, I used 2 tbsp each of grated parmesan cheese, basil pesto and pine nuts. I’m thinking of doing a cranberry and orange version for Christmas.

In a large bowl with a lid or a container that you can seal well with saran wrap, mix together the ingredients for Dough 1 and form a ball. Cover the bowl and leave on the counter at room temperature (~70 deg F) for at least 12 hours. (Longer is fine. I left the first attempt for over 20 hrs which helped develop the ‘sour’ taste that gives sourdough its name.)

The next day, add the ingredients for Dough 2, including any add-ins you might like and knead for 2-3 minutes.

Shape into a boule (ball) or batard (torpedo shape) using a bit of flour and place into a banneton or a bowl lined with a flour dusted linen type towel. Make sure your bowl is large enough for the dough to double in size. If the bowl has a lid, use it, otherwise, place the bowl into a large plastic bag and tie it close. (Some heat is generated during the rising process. You wouldn’t think so, but it’s true. Keep it in if you can.) Place the bowl in a warm place for about 2 hours.

After an hour, preheat the oven with a dutch oven, including lid, to 500 deg F/260 deg C.

NOTE: Test the dough for rise (it may not double) after about 1 1/2 hrs to see if it’s risen enough by pressing lightly with your finger tip to about 1/2 an inch in depth. You want the dough to spring back a bit … not immediately, cause that means it’s not proofed long enough. If you press down on the dough, and the shape of your finger remains, you’ve over proofed it. Oh well.

Turn out your dough into your hot dutch oven. If you’re afraid to burn yourself, line a large baking sheet with a sheet of parchment paper and turn it over onto your rising bowl. Then flip the bowl so your dough ends up on the parchment paper. Transfer the dough including the parchment paper sling into your dutch oven.

Place the dutch oven lid on top and bake for 30 minutes. You may want to throw a couple of ice cubes into the dutch oven before you add your bread, but that’s not essential.

Take the lid off the dutch oven, reduce the heat to 425 deg F/220 deg C and continue baking for another 15-20 minutes.

Remove the dutch oven from the oven and cool the bread on a cooling rack for at least 2-3 hours before cutting.

* * *

I was going to bake another tartine loaf but then I saw an amazing focaccia on a FB sourdough group and gave it a shot. I still cut my breads too soon after baking but, as a new sourdough baker, I just can’t wait to see what that crumb looks like.

The recipe I used was found here. I steeped minced garlic and finely chopped fresh rosemary in warmed extra virgin olive oil and then basted the oil over the top of the dough before I baked it. I think I went a bit overboard on the rosemary for my taste but otherwise, it’s a tasty bread to split and use as a sandwich bread or for dipping into stew, marinara sauce or seasoned extra virgin olive oil. The texture of the bread is quite similar to a loaf of ciabatta bread, but shaped into a flat sheet so there’s no ‘wastage’ with the taller areas of a loaf.

Before and after baking

Cut into strips and dip into marinara sauce or split in half and toast for sandwiches.

Shiso (Perilla) and Mitsuba Seeds

This post features my first attempts to germinate shiso and mitsuba seeds … the timing isn’t the best but I think I learned a lot for next spring.

As a fan of Japanese dishes, especially sushi, I’ve heard of shiso, also known as perilla, and its various uses in both its green and red forms.

Most simply the green version can be included in hand rolls or as an edible garnish under sashimi. The red form is most famously used for coloring pickled plum, or umeboshi. I happened to whine express my culinary interest in acquiring some in correspondence with a blogging Swiss friend and she offered to send me some seeds from her plants. I emailed her my snail mail addy, and as it was almost the end of summer, thought I’d have something to look forward to in the spring. I was pleasantly surprised to find an envelope in the mail in almost no time as well as detailed growing instructions and the assurance that more seeds would come for spring planting.

So, with nothing to lose, I gave it a shot.

The shiso seeds are small and round, similar to basil seeds in size. And like with basil seeds, you get the first embryonic leaves peeking through a light covering of soil about 4-5 days after planting. Wait until the first TRUE leaves appear and the stalk is about an inch in height before thinning and transplanting the seedlings into larger pots. I planted 10 seeds and got 5 germinating.

Shiso seeds were planted in the back row … you can see the first 3 seedlings.

D-shaped embryonic leaves with more normal oval shaped leaves in the middle.

Shiso leaves have their 2nd and 3rd set of ‘true’ leaves. Only one of the mitsuba seedling has its first set of ‘true’ leaves. They were planted at the same time.

Also included in the package were seeds for mitsuba, also known as Japanese parsley, which is said to have a celery like flavour with a number of uses, including as a garnish in soups and as a sushi ingredient.

Mitsuba seeds are long, thin and black, similar to cumin seeds. I attempted to germinate about 10-12 seeds but only 3 sprouted. The embryonic leaves reminded me of leaves of grass so I wondered if I had actually managed to sprout one when the first hint of green peeked through the soil. Only the husk of the seed coat, which was still attached let me know I had succeeded.

At first I thought only one seed had germinated but over the course of the next 10 days, a second and then finally a third sprout was seen. It took almost 3 weeks for the first ‘true’ leaf to appear.

And even longer before I felt confident enough to transplant them into pots. Parsley like ‘true’ leaves.

ETA: 10/10/2016 Since I was having so much trouble with the mitsuba germination, I tried a method suggested by the friend who sent me the seeds to germinate the shiso – on damp cottonballs misted with water daily after 2 days of refrigerating.

It took a bit over 3 weeks but 2 out of the 11 seeds germinated… so far. I covered 6 of the seeds with a damp paper towel as well, as a test.

Ham, Potato and Corn Chowder, Chicken Breast Duo and Honeycomb

It’s fall time again and with the nip in the air, and my kitchen, I’m planning more substantial cooking projects that will warm me up.

Like this ham, potato and corn chowder I found on someone’s blog. The ingredients are similar to a previous soup I’ve posted, other than using a roux to thicken it up to the consistency of a chowder. You can add whipping or half and half cream if you want to add richness to the dish. And don’t mind the extra calories.

In the meantime, however, I thawed out the last of the boneless, skinless chicken breasts from my freezer (1 pound in total) and turned them into chicken and kale pesto spaghetti

… and a fast and tasty marinated Middle Eastern dish on skewers called chicken tawook.

Both are dishes I’ve made before so no recipes.

I recently got a late afternoon craving for something sweet and whipped up this variation on a peanut brittle. Honeycomb is a nut free toffee in which, similar to a brittle, baking soda is added to a caramelized sugar mixture. The sugar used and, most importantly, the amounts of baking soda added vary. The extra baking soda used in the honeycomb creates lots of bubbles resulting in a sponge-like texture that shatters in your mouth as your crunch down on it. I started with a brittle recipe but added an additional teaspoon of baking soda. Next time, I’ll make a traditional honeycomb with brown sugar and molasses in place of the white sugar and corn syrup I used.

NOTE: DO NOT disturb your molten sugar mixture once you’ve poured it out onto your buttered or greased baking pan in order to even it out. You’re flattening out all of those lovely bubbles if you do so.

Broccoli and Danish Blue Cheese Souffle

I hate wasting food, but for some reason, I seem to be discarding broccoli stems. Just one stem and a few florettes and you have a delicious addition to a plain cheese souffle. This is a variation of my basic cheese souffle recipe for two. Over the years, I’ve made it with leftover shredded salmon, spinach, sauteed mushrooms and various cheeses.

Lovely moist interior

Unlike the usual souffle recipe, in which the eggs are separated and the eggs whites are beaten until stiff and then folded into the souffle mixture, whole, beaten eggs are added in this version. The souffle won’t rise as much as the regular method, and will fall quicker, but you can make the souffles, bake one and refrigerate the second one for the next day.

If you don’t like the strong taste of blue cheese, replace the 2 oz of blue cheese with 1 oz grated Parmesan and 1 oz crumbled blue cheese. I used a generous pinch of dried thyme instead of the chives.