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Trifle: An Easy Holiday Dessert

December 12, 2009 · Filed under recipes · Tagged , ,

trifle
Trifle is a dessert I rarely had as a kid, although I dreamed of it often. Over the Christmas holiday, my mother would entertain me with tales of Zuppa Inglese, an Italian version of trifle, along with the many other dishes her Neopolitan-raised grandmother prepared. Home baked lady fingers or cake molded into a dish with Italian liqueurs drizzled artfully on top and then fruit and whipped cream nestled in mounds. I loved that the dish’s name included “Inglese,” as my many readings of books like The Secret Garden made me fantasize about the possibility that I was actually an English heiress who somehow became entrapped in my San Diego life. But Zuppa Inglese also made me yearn for the close-knit Italian family and traditions now absent from my life after my family’s move to California. It was the perfect hybrid of all that I desired — the comforts of a family left behind as well as the mystique of merry Olde England.

Yet as much as I begged my mother to make Zuppa Inglese for our own Christmas feasts, she refused. After all, there were only the five of us in San Diego, so she said that making homemade lady fingers was just too time consuming and also too much work for a small crowd. I’ve since learned, however, that she didn’t think the dish was worth eating without strawberries steeped in Anisette, and as she couldn’t very well serve us an alcohol-laden dessert, she opted to simply wait until we were older. This isn’t to say I suffered a lack of goodies. Between the sweet ricotta cakes, struffoli, and numerous cookies, there was no shortage of treats; but I still yearned for trifle.

My cravings were satisfied when I met my husband, whose family hails originally from places like England and Germany. Trifle was the name of the game at his family’s Christmas dessert table, although their trifle was made with pound cake and the alcohol was not in attendance. So now, after 16 years of joining my husband’s and my own family holiday traditions, I’ve become pretty adept at making this tiered holiday dessert. I’ve also realized that although homemade lady fingers in Zuppa Inglese are wonderful, trifle doesn’t necessarily have to require a lot of work.

Making trifle shouldn’t be difficult. As much as I love lady fingers drizzled with Anisette, I am rational enough to admit that my good intentions for baking them myself are more idealistic than realistic. I do, however, like to make cake. That said, if you aren’t one to bake anything, don’t let that stop you. Just buy a cake and assemble. The truth of the matter is that trifle can be one of the easiest holiday desserts you can create. In essence, making a trifle should be a trifle (pun intended). Although you can make everything from scratch, you can also simply purchase many of the layered items and then construct your trifle as you see fit.

In addition to those lovely lady fingers, there are many other items you can use for the base. My holiday favorite is gingerbread, but sponge cake is traditional, and pound cake works beautifully. The toppings themselves should be chosen according to your own individual cravings. I personally love lemon curd with my beloved gingerbread, so often use that along with a fresh berry sauce and whipped cream. But you can also use jams, pastry cream, crème fraiche, persimmons, or frozen peaches that have been thawed out and cooked in a little sugar. Trifle is sort of a kitchen sink dessert, so add in whatever you thinks sounds appealing. This includes alcohol. If Anisette or Chambord sound like nice additions, drizzle some on. If you’re not in the mood or serving the dish to children, just leave them out.

Once you’ve established your ingredients list, just layer everything in a glass bowl so you can show off the different tiers of goodies. I like to invert the top of a cake plate (which people also often use as a punch bowl) as this puts the trifle on a little stand that can be displayed on the holiday table. If you don’t have one of these, a regular large glass bowl works just as well.

So this holiday season, throw together your own trifle or Zuppa Inglese with whatever you like. This dessert actually tastes better if it sits for a day or so in the refrigerator, so it’s a great make-ahead dish for holiday parties.

Here are some basic directions along with lists of potential ingredients you can use, but really, the sky’s the limit.

trifle in a bowl

How to make a trifle
1. Make or purchase your cake or cookies of choice, slicing them into 2-inch pieces.

2. Make or purchase your sauces, jams, curds or creams.

3. Cut up your fruit and cook any fruit compote you might include.

4. Whip up or purchase your whipped cream.

5. If using alcohol, have it on hand for assembly.

6. Place your bowl next to your ingredients and then layer them. I start with the cake or cookies at the bottom, and then top these with a sprinkle of whatever alcohol is to be used (Note: I omitted the alcohol from my recipe years ago to make the dish kid-friendly, but if you’re not serving children, it’s a nice addition). You can then layer on the fruit or jam so it seeps into the cake or cookies. Top these with any pastry cream, lemon curd, crème fraîche or whipped cream you decide to use and then start all over again until you have a full bow. End with a layer of whipped cream and then top with berry sauce, chocolate shavings, fruit slices, cherries, or whatever else sounds good.

Possible Trifle Bases

Gingerbread cake
Vanilla cake
Ladyfinger cookies
Pumpkin cake
Pound cake
Sponge cake
Pannettone
Stollen
Meringue cookies

Possible Trifle Fillings

Lemon curd
Whipped cream
Pastry cream
Berry sauce
Jam (heating it first makes it easier to drizzle on the cake)
Greek Yogurt with orange zest mixed in
Crème fraîche
Marscapone
Chocolate cream
Pudding

Possible Alcohols to Include

Anisette
Grand Marnier
Brandy
Cognac
Port
Sherry
Bourbon
Kirsch
Chambord

Possible Fruits and Nuts

Sliced fresh berries or frozen berries cooked into a compote or sauce (Blueberries, blackberries, raspberries, or strawberries)
Peaches
Cherries
Crystalized dried fruits
Almonds
Hazelnuts
Persimmons
Poached pears

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Pumpkin Cheesecake with a Pecan Shortbread Crust

November 30, 2009 · Filed under recipes · Tagged , , , ,

slice of pumpkin cheesecake

Pumpkin pie is the quintessential Thanksgiving dessert. Most people eat it just once a year, and that’s after first gorging themselves on turkey, mashed potatoes, yams, and about ten other side dishes. Yet more often than not I hear people say they’ll take only a “sliver” of pumpkin pie, saving any available room for the other desserts. Sure, we serve pumpkin pie each November, but mostly because it’s become obligatory: an expected holiday staple very few get excited about.

But pumpkin pie can be more than the standard fare of pureed pumpkin mixed with cream, sugar, eggs, and spices in a butter or graham cracker crust. I mean, honestly, do we all need to make the same pie every year? So this holiday, after a lifetime of eating traditional pumpkin pie on Thanksgiving, I decided I was in the mood for something a little different. While enjoying some pecan shortbread last week, I started to wonder how it would taste paired with a pumpkin custard. But then my mind began to wander even further from the norm. Why make a regular custard filling when I could use cream cheese? I looked up some pumpkin cheesecake recipes, but most seemed more cheesecake than pumpkin pie, and I wanted to retain the pie’s essence for the holiday, so I decided to make up my own concoction.

As I wanted the pie to preserve some traditional flavors, I started with the customary pumpkin puree mixed with eggs, sugar, and cream, along with the conventional spices of cinnamon, nutmeg, and cloves. With my eye on making my pie creamier and richer than in years past, I then mixed in a package of cream cheese that had been whipped with some sugar, more eggs and vanilla. Then, to wake up the palate a bit, I also added in some ginger. Of course I used a pecan shortbread crust, the idea of which started this whole adventure in the first place. Finally, once the cake cooled, I topped it with sour cream that had been flavored with maple syrup simply because I wanted a hint of tartness and sugar to help balance the rich creaminess of the cake.

My new and improved pumpkin dessert was light and silky with a rich Fall flavor that wasn’t overwhelming. Using only one package of cream cheese endowed the filling with a velvety sumptuousness that was more fluffy than overwhelmingly cheesy. The pecan crust’s nutty and buttery crispness was also the perfect foil for the creamy center. And did I mention that you just press the dough in the pan, which means you don’t have to prepare and roll out a crust? I have a feeling this new pumpkin dessert will find a place in my holiday repertoire of desserts, but I’m also open to future experimentation.

pumpkin cheesecake

Pumpkin Cheesecake with a Pecan Shortbread Crust

Makes: 1 8-inch cake

Ingredients:

Crust
1/2 cup softened unsalted butter
1/3 cup sugar
1/2 tsp vanilla
1 cup flour
1/3 cup chopped pecans

Pumpkin Cheesecake Filling
1 8-oz package cream cheese
1/4 cup granulated sugar
4 large eggs
1/2 tsp vanilla
1 15-oz can pureed pumpkin or 2 cups cooked pumpkin
3/4 cups brown sugar
3/4 cup whipping cream
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ground ginger
1/4 tsp salt

Topping
1/2 cup sour cream
2 Tbsp maple syrup
2 Tbsp chopped pecans

Preparation:

1. Preheat oven to 325 degrees.
2. Mix together all ingredients using either the paddle of a mixer or your hands.
3. Press crust into a 9-inch spring-form pan, being sure to make the bottom even and also pressing the edges of the dough about a 1/4 to 1/2 way up the sides of the pan. Set the pan in the refrigerator.
4. In a medium bowl, whip together the pumpkin puree, cream, 2 eggs, brown sugar, cinnamon, nutmeg, cloves, ginger and salt until fully incorporated.
5. Using a the paddle attachment on your mixer, combine the softened cream cheese, 2 eggs, granulated sugar and vanilla until creamy.
6. Gently add the pumpkin mixture to the cream cheese, being sure not to over mix.
7. Take the crust out of the refrigerator and set the pan on a large baking sheet. Pour the filling into the pan.
8. Place the filled pan (which should still be on the large baking sheet) into the oven for 45 minutes or until the center only slightly jiggles. If the middle shakes like jell-o, leave it in until it sets further.
9. Once the cake has cooled down, mix the sour cream and maple syrup together. Spread the mixture on top of the cake and then sprinkle on the chopped pecans.
10. Refrigerate at least 2 hours or overnight and serve.

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Pumpkin Bread
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How to Save a Fruitcake

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Lasagna Illuminated

November 19, 2009 · Filed under Links to other sites, recipes · Tagged , , , , ,

lasagna with raviolis

Lots of things can go wrong in the kitchen. Anyone who has spent any time cooking has burnt a finger, added too much salt to the sauce, or maybe even dropped an entire pan of food on the floor. Accidents are common and unavoidable and even those competitive souls on Top Chef can completely blow it every once in a while (which really helps ratings). Yet errors can also be illuminating. A few years ago when I added too much salt to a tomato pasta sauce I threw in some leftover mashed potatoes to help soak up the salt. Normally I would never (ever) add mashed potatoes to a pasta sauce, but was desperate. So I was surprised to find that those potatoes gave the dish a uniquely creamy and lustrous texture. It was an enlightening moment.

I was confronted with a similar situation last Saturday. My friend Christina decided it would be fun to have a ravioli-making party with the Italian ladies in her life. What a great idea. So on Saturday morning at 10:00 a.m., Christina, her friend Laura and I congregated in Christina’s kitchen to make homemade pasta dough. After comparing methods, we set to work using Laura’s grandmother’s tried and true pasta recipe (use one egg per person plus a half egg shell of water for each two people and then add semolina and flour “l’occhio” (by eye) — brilliant!). Laura had also brought over her Kitchen Aid pasta-making attachment, which had Christina and me oohing and aahing as those strips of pasta beautifully rolled through the press, perfect every time.

Once all the dough was made and laid out on the counter, one of us looked at the clock to discover it was noon. Laura had to take her two-year old home for a nap, Christina had to take her son to a friend’s house, and I had to dash off to my daughters’ soccer game nearby. After a few kisses on the cheeks and promises to be back by four, we all rushed out the door — our morning’s labor deserted.

dried pasta

Dried pasta

After a few hours, we met up again to fill those raviolis, but were horrified to find none of us had actually covered the pasta — which was still sitting on the counter, most of it dry as crackers and not fit to shape around a filling to make raviolis. After staring in horror at the pasta, we laughed at our mistake. I mean, honestly, what else could we do? Thankfully Christina’s husband Marhsall is handy with a shaker and he made us some Manhattans to ease the pain while we put our heads together to find a solution.

Although some of the dough was still pliable enough to make raviolis, most wouldn’t make the cut. We quickly used the most supple pasta pieces to make a butternut squash ravioli, but it seemed obvious we would need to abandon our meat ravioli plans as we quickly ran out of dough that could be shaped. The most logical and natural answer was to just make lasagna out of the dry pieces.

Now the three of us are all from Neapolitan or Sicilian families, so are used to preparing lasagna with fresh ricotta cheese and mozzarella (two ingredients we did not have on hand). The situation, however, demanded that we abandon those traditions. So instead of creating the usual cheesy lasagna, we decided to make the most of the perfectly seasoned and slow-roasted short rib ragù Christina had cooked and then pureed the night before as a ravioli filling, along with the light marinara sauce Laura had made earlier that day. We also chose to make a béchamel sauce to round out the flavors and finally added some aged Parmesan cheese. That’s it.

layering the lasagna

Layering the lasagna

So there we were, making béchamel, lining the dish with sauce and dried pasta, grating cheese, and drinking Manhattans. The lasagna went into the oven and we all sighed, wishing those ingredients had become raviolis instead. When the lasagna came out of the oven a while later, we set the table for the feast and then sat down with the other diners, laughing again about our pasta dough disaster.

But once we started cutting into the lasagna we knew something wonderful had happened in the kitchen that day. We had thought the butternut squash raviolis in a brown butter sauce with fresh sage would be the highlight of the meal, and although they were lovely, they were no match for the cobbled together and impromptu lasagna. Those once-dried noodles, ragù, marinara sauce and béchamel had melded themselves perfectly together. The raviolis were ignored as each person first smelled and then tasted the lasagna. Very few words were spoken — mostly “Wow!” and “Oh!” interspersed with the noise of forks touching plates. Finally one of the husbands said “Boy I’m glad you guys messed up the ravioli dough.” And so was I.

Never in my life had I experienced such perfect lasagna. The once-forgotten dough that had languished on the counter all day was transformed into a thing of beauty when combined with the meat filling and sauces. And that ragù! If we had used ricotta and mozzarella with it, the cheeses would have blanketed our taste buds with their creamy flavors and textures. Without them, the ragù was the diva of the dish — capturing our attention and mesmerizing us.

So remember that although some kitchen disasters lead to burned fingers, others lead to superlative lasagna.

lasagna in a pan

Lasagna

Superlative Lasagna

Makes: One 9×13 pan

Ingredients:
Homemade pasta dough rolled out into sheets
Christina’s Short Rib Ragù (recipe below)
Béchamel sauce (recipe below)
Marinara sauce (here is Mario Batali’s Marinara recipe if you don’t have a favorite of your own)
Parmesan cheese (enough to thinly coat each layer of the lasagna, about 1 cup)

Preparation:
1. Make and short ribs and marinara sauce ahead of time and then refrigerate. You can do this the morning you’ll make the lasagna or the day before.

2. Make the pasta dough. You can make it a couple of hours ahead of time, but should cover it with waxed paper or dish towels to avoid curling.

3. When ready to assemble the lasagna, make the béchamel sauce.

4. In a large 9 x 13 pan, assemble your lasagna by lightly layering the bottom of the pan with marinara sauce, followed by a layer each of pasta, ragù, béchamel sauce and grated Parmesan cheese.

5. Continue layering until you are out of ingredients, being sure to leave enough marinara sauce to coat the top of the lasagna. Sprinkle on a final coating of Parmesan cheese.

6. Bake in a preheated 350 degree oven for 30-40 minutes or until cooked through.

7. Serve.

Béchamel Sauce

Makes: 1 1/2 cups

Ingredients:
1 stick unsalted butter
3/4 cup all purpose flour (or enough to create a thick roux with the flour)
3 cups whole milk
Salt, pepper and nutmeg to taste

Preparation:
1. In a medium sauce pan, melt the butter on medium low heat.

2. Once the butter is melted, slowly whisk in the flour until the sauce has a smooth consistency.

3. Slowly add in the milk, whisking to avoid lumps.

4. Simmer sauce for a few minutes and season with salt, pepper and nutmeg to taste (I only use a sprinkling of nutmeg, but you can add more of you like a heartier nutmeg flavor).

ragu

Christina’s Short Rib Ragù

Adapted from: Faux Babbo Ravioli recipe; Originally published with THE CHEAT; So You Still Can’t Get a Reservation at Babbo? By Sam Sifton, May 8, 2005

Makes: Enough ragù for one lasagna

Ingredients:

2 lbs short ribs
3 Tbsp extra-virgin olive oil
1 large onion chopped
2 celery stalks chopped
2 carrots chopped
2 1/2 cup red wine
1 cup tomatoes diced drained
2 Tbsp chopped fresh rosemary or oregano

Preparation:

1. Preheat oven to 325 degrees.

2. Heat a large ovenproof skillet (such as a cast-iron pan) on medium-high heat.

3. Add the oil and then mix in the chopped onion, celery and carrots and sauté for five minutes.

4. Remove the vegetables and turn the heat up to medium-high heat. Brown the short ribs (being sure not to crowd the pan.

5. Remove the meat and deglaze the pan with the wine; add in the tomatoes and herbs as well as salt and pepper to taste.

6. Add in the meat and vegetables and then bring mixture to a boil.

7. Set the pan in the oven and bake for 2 hours or until the short ribs are falling apart.

8. Let mixture cool and then refrigerate overnight or at least two hours. Puree or chop until mixture is fairly smooth.

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Resist the Box: Pancakes

October 30, 2009 · Filed under recipes · Tagged , ,

stack of pancakes
I’ve been wondering lately about pancakes.

Why, for instance, do the majority of Americans use box mixes when homemade pancakes are almost as fast and easy to make?
Why do most people think the first pancake is inedible and should be thrown out?
And why do people press on their pancakes when they’re making them?

An inquiring mind wants to know.

I should clarify that when I say pancakes, I mean the traditional American variety that is usually served with maple syrup. Baked apple pancakes and lacy Swedish pancakes are noteworthy, but are not on today’s agenda. No, when I crave pancakes, I want good old American flapjacks.

Why you should ditch the box mix
Pancakes– also known as flapjacks, hot cakes and griddle cakes — are part of the quintessential American morning meal. They’re made in diners, fire houses, home kitchens, school cafeterias, and most other places serving breakfast throughout the country. But if they’re so beloved, why do most people resort to using box mixes? I realize these mixes are supposed to be faster and easier than cooking up a batch of homemade pancakes, but honestly, from-scratch pancakes just taste much better than anything you can make from a box mix. They are also easy to whip up and take only about a minute longer to prepare than “quick” mix pancakes.

Yes. One minute more. That’s it. I’m not lying. Although you can make super fancy pancakes — the kind where you need to separate eggs and then fold beaten egg whites into a luscious thick batter — these extra steps are in no way necessary for mouth-wateringly good pancakes. You also don’t necessarily need buttermilk to make your pancakes. Sure, buttermilk gives the pancakes a tangy flavor that is worth the effort of buying a carton of the stuff, but if you’re deciding to use a box mix simply because you don’t have buttermilk on hand, then just use regular milk. Another option is to let a teaspoon of lemon juice sit in your milk for a few minutes to mimic the buttermilk flavor. It’s surely better then the water most mixes require as a wet ingredient.

In addition to the usual preservatives and hydrogenated fats you find in most boxed mixes, what you’re paying for is really just flour, baking powder, and a little salt. You can easily toss these together in that minute I was talking about earlier (or less time). After that you just mix in eggs and milk or buttermilk and your batter is ready to go. That’s it. Easy peasy. Oh, and far cheaper than buying anything premade.

And, if you feel you really need something premade for hectic mornings, just mix up and a big batch of the dry ingredients in a Ziplock bag so you only have to add egg and milk when preparing later.

first pancake

Why the first pancake can be delicious
Now for the idea that you need to toss out the first pancake: ridiculous. For some reason people assume the first pancake will not live up to your pancake expectations and so should be thrown away. In Pieces of April — that 2003 film starring a young Katie Holmes looking pretty edgy for the future Mrs. Cruise — Katie (a.k.a. April) refers to herself as the first pancake, which alludes to her feelings that she doesn’t think her mother loves her as much as her younger siblings.

Poor sad sack Katie, I mean April, is so so wrong about first pancakes. Maybe her mother (the amazing Patricia Clarkson) made a soggy first pancake, but that’s probably because she didn’t preheat or own a seasoned cast iron pan. If you use one of these (or a cast-iron griddle) and simply heat the thing to make sure it’s nice and hot before you pour in your batter, you should have a wonderful first pancake.

Preheating is really the key here, although using cast iron also helps. Most other types of pans don’t regulate heat as well as cast iron and also aren’t as flat on the bottom. Cast iron, however, radiates heat beautifully and so creates the perfect atmosphere for batter to crisp up and cook perfectly. If you don’t have a cast iron pan, you can purchase one almost anywhere (from Williams-Sonoma to Target or Ace Hardware) for around $30 and you can use it to cook pretty much everything from pancakes to stews and even cakes.

ready to flip your pancake

Tips and Tricks to Making Pancakes
The first general rule is please, oh please, don’t press on your pancakes after flipping. I am always amazed when people do this. Why press on something when you want it to be fluffy? It also doesn’t make it cook any faster. Leave the spatula alone and just hold on for a minute or two while the pancakes cook. You’ll have fluffier and airier pancakes with a little patience.

Don’t over mix your batter. Although leaving small lumps may make you a bit uncomfortable at first, stirring or whisking too much will make your pancakes rubbery. Stir just until ingredients are incorporated and then stop. Smooth batter equals bad pancakes.

Grease your pan with butter, which gives the pancakes a crisp buttery finish. Be sure not to add more than a thin coating of butter to the pan, however, as you simply want to prevent sticking. Too much butter or oil can make the pancakes soggy.

Wait until the air bubbles are mostly popped before you flip your flapjacks. Once you pour the batter into your hot and greased pan, the pancakes will start to cook from the underside up, causing air bubbles to form in the cakes. You can tell when to flip by just watching the air bubbles. If they are evenly popping all over the pancake, you can flip. If not, then you may end up with a bit of a batter disaster in your pan.

For consistently-sized pancakes, use a ladle to scoop the batter out. If you don’t care if some flapjacks are larger than others, you can use an acrylic bowl with a pouring spout (which is what I use).

Cast iron pans can get pretty hot over time, so be sure to lower the heat if your pancakes seem to be getting darker than golden brown.

Try not to use overly thick batter, which usually results in a slightly burnt outside and underdone inside. If your batter seems too thick, just thin with a little milk until your batter pours easily from the ladle or bowl.

rolled up pancake with jam

Playing with your pancakes
As great as pancakes are, it’s fun and yummy to spice things up a bit. Here are some alternate serving and cooking ideas for making pancakes that you might like:

  • The most obvious here are blueberries. Mix them in and cook. Yum.
  • Cut bananas or apples into 1/4-inch pieces and mix into the batter.
  • Add chocolate chips to each pancake. I like to add these once the batter is in the pan as they can sometimes clump up in the batter. Plus you can make happy faces with them this way.
  • Add a bit more milk to the batter than normal so you can make crepe-like pancakes. Spread jam inside and roll up. Top with powdered sugar.
  • Cook berries in a pot with some sugar and spoon onto pancakes instead of syrup.
  • Cook bananas or apples in a pan with butter, sugar, and cinnamon and serve on top of the pancakes.
  • Add a tablespoon or two of pureed pumpkin plus a little extra sugar to the batter for pumpkin pancakes.
  • If you’re in the mood for something savory, add some crumbled bacon to the batter and then top with maple syrup when they’re done. Bacon with syrup is a great combination.

However you make them, resist the box.

buttermilk pancakes

Pancake Recipes

Whole Wheat Buttermilk Pancakes

Makes: Enough for four people

Ingredients:

Note: If you don’t have white whole wheat flour, just use 1 cup white unbleached flour

1/2 cup white whole wheat flour (I like the King Arthur brand)
1/2 cup white unbleached flour
1 Tbsp sugar
1 tsp baking powder
1/4 tsp salt
1 cup buttermilk (or one cup regular milk with a teaspoon of lemon juice if you don’t have buttermilk)
1/2 cup whole milk (omit if using regular milk instead of buttermilk)
1 egg

Preparation:
1. Mix your dry ingredients in a bowl.
2. Whisk your egg into your buttermilk and/or milk and then mix into the dry ingredients being sure not to overmix (leave it a bit lumpy).
3. Heat a cast iron pan or griddle on medium heat and wait until the pan is nice and hot.
4. Add enough butter to the pan to lightly grease the surface (don’t add too much. You can always add more butter to your pancakes later).
5. Pour in enough pancake batter to make3-inch round.
6. Wait until the bubbles in the batter are popping throughout the pancake.
7. Flip the pancake and cook for another minute.
8. Gently set pancake on plate and serve with whatever you want.

Other Recipes
Easy Buttermilk Pancakes — I’ve used this recipe numerous times. You can easily make only 1/3 of the recipe (i.e., 1 cup flour, 1 Tbsp sugar, etc.) for a small week-day morning breakfast).

Fancy Weekend Pancake recipe – This recipe takes more time as you need to separate the eggs and then fold the egg whites into the batter. The process makes the pancakes incredibly fluffy with a nice crispy exterior, so it’s worth the trouble if you have a leisurely weekend morning.
Related posts:

Easy Breakfast Recipes

Perfect Scrambled Eggs
Stuffed Challah French Toast with Berries
Blueberry Muffins
Nut and Fruit Steel-Cut Oatcakes and Strawberry Oat Squares

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Vietnamese-Style Pacific Halibut

October 21, 2009 · Filed under Links to other sites, recipes · Tagged , ,

vietnamese-style halibut

Let’s face it. Leaving one’s comfort zone is intimidating at best and often downright scary. It doesn’t matter what you’re doing — traveling to a new place, trying a different career, or cooking food from a different culture — entering into the realm of the unknown can sometimes seem like more trouble than it’s worth.

This is why I avoided cooking any type of Asian food for years. My childhood training in my mother’s Italian kitchen made dishes like prosciutto pie, homemade ricotta cheese, and handmade pasta seem easy compared to delving into the unknowns of curries and fish sauce. I preferred sticking with olive oil instead of trying peanut oil. It didn’t help that I never even tried real Chinese food until I was in college. When I was a kid, Chinese food equaled Chow Mein Night, where the chow mein came out of a can and was served with Uncle Ben’s minute rice — mom kept the arborio for risotto and rice balls. I loved Chow Mein Night mostly because we were allowed to eat our dinner on trays in the living room while watching TV, but was always left feeling slightly queasy at the mass of baby shrimp and stringy vegetables on my plate. (My friend Shirley, on the other hand, grew up in an alternate Korean universe, where they would occasionally have Italian night. This meant her mother would cover the kitchen table with a red-checked tablecloth and serve spaghetti with jarred marinara sauce on top. We were destined to be friends.)

Yet once I was introduced to Asian cuisines, they topped my list of favorite foods. I distinctly remember eagerly trying hot and sour soup for the first time. I was in a little strip mall restaurant in Goleta, a town just outside Santa Barbara where I went to school. I was fascinated with the lovely shapes of the tree ear mushrooms and couldn’t get enough of the mixture of vinegar and black pepper. And then there was the Kung Pao, General Tso and so much else, the flavors waking up taste buds I never knew I had. It was all very tame stuff as far as Chinese food goes, but the experience was enchanting and completely eye opening to me. I didn’t explore Thai, Korean, Japanese or Vietnamese foods until after college when I lived in L.A. Again I started with docile dishes, but soon graduated to sucking shrimp heads that had been cooked in spicy sauces. Yum.

But as much as I came to love eating all types of dumplings, savory noodles, and curries, I never really tried my hand at cooking anything more basic than stir-fry until after I had my kids nine years ago. By this time I realized that making dumplings was a lot like making raviolis, and simmering Asian sauces was no more difficult than the multitude of Italian dishes I had made over and over. So I was excited to receive a copy of Food Made Fast Asian when I was working on some Williams-Sonoma books. Inside were easy instructions for making everything from dry-fried string beans with pork to Thai green curry shrimp and lemongrass pork. After trying a few dishes out on my family, I began to feel more confident using fish sauce, hoisin, coconut milk, and peanut oil. I then branched out and tried Asian recipes from other sources, and finally started to experiment on my own. It took a while, but I finally gained enough confidence to vary ingredients and spices to suit my family’s tastes instead of blindly trusting unknown and untried recipes each time.

Following is a dish I created one day when I had fresh Pacific Halibut and a hankering for something made with fish sauce and lime juice. I wanted some crunch so coated my marinated fish in corn starch and then fried until crispy. To add extra flavor, I combined soy sauce, fish sauce and lime with a dash of sugar and then simmered the already-cooked fish in it. If your family can handle some heat, I recommend adding some chile paste to the mix. The dish is simple and uncomplicated to make and an easy way to work in some fish sauce if you’ve never tried it before. I call the dish “Vietnamese-style” simply because fish sauce and lime are often used in that country’s recipes. But let’s be serious, as you’ve probably guessed by now, I am in no way an expert on Vietnamese cooking — or any Asian cuisine for that matter. But we all have to start somewhere. I am unabashedly in love with Asian foods and eager to make them at home, much as my friend Shirley, who was raised on kimchi, now makes some fantastic pasta dishes.

How about you? Still stuck in your cooking comfort zone or have you stretched your repertoire and tried dishes that were once foreign? I’d love to hear some stories.

simmering your fish

Vietnamese-style Crispy Halibut

Serves: 4 people

Although Pacific Halibut works great in this recipe, feel free to substitute another type of fish fillet. Almost anything should work, including shrimp or scallops.

Marinade
Ingredients:

1/4 onion
2 Tbsp ginger
2 cloves garlic
1 tsp soy sauce
1/2 tsp fish sauce
1 tsp water

Crispy Fish
Ingredients:

2 lbs Pacific halibut cut into fillets
1/2 cup corn starch
2 Tbsp vegetable oil
1 tsp sesame oil (optional)

Finishing Sauce
Ingredients:
1 Tbsp soy sauce
1 tsp fish sauce
1 tsp fresh lime juice
1 tsp water
1/2 tsp sugar
chile paste to taste (optional)

Preparation:
1. Puree the onion, ginger and garlic cloves for the marinade and then mix in the soy sauce, fish sauce and water.

2. Cover halibut with the marinade and refrigerate for at least one hour. When ready to cook, scrape the marinade from the fish.

3. Heat a large pan until it’s hot and then add 2 Tbsp vegetable oil plus 1 tsp sesame oil.

4. Gently coat each halibut fillet with corn starch and then lay in the hot oil. Fry for 2-4 minutes on each side (depending on the thickness of your fillets) and then turn. Cook the other side.

5. In a separate pan, heat the finishing sauce ingredients until everything is combined and the sugar has disolved. Turn off heat.

6. When all fillets have been cooked through, lay the fish in the pan with the finishing sauce mixture, turning the burner onto medium heat. Gently sauté the fish in the sauce for about 30 seconds on each side and then serve.

7. Serve with steamed or fried rice.

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Beer Battered Fish and Chips

October 6, 2009 · Filed under recipes · Tagged , ,

beer battered lemon

For years I searched for the ideal fish and chips. Journeying 45 minutes away to a restaurant a friend of a friend swore by, or hanging out in a shop decorated with sticky vinyl chairs and soggy fries, I was on a mission. My hunt for the ideal fish and chips — crispy on the outside, steaming hot and tender inside — became increasingly elusive. Sure, I would occasionally stumble upon a place with decent and sometimes quite good platters of fish, but these were far and few between and hardly ever in the Bay Area. The sad truth is that there is more awful fish and chips out there than not.

Now I suppose I should explain that when I want fried fish I’m looking for the beer-battered variety. The type you would find in a first-rate British pub (although I’ve eaten bad fish and chips in the UK as well, so the problem isn’t just here). I want my teeth to bite into a perfectly crunchy coating that gives way to a delicate flaky center. I want to taste the beer in the batter and I don’t want my mouth to feel like an oil slick.  Bread crumbs are not an option and curses on whoever tries to pawn off breaded fish with potatoes as fish and chips. Here is an example of the horrors that lie in wait.

bad fish and chips

So a few years ago — after being served the soggiest bread-crumby fish I had ever encountered (and paying close to $15 for it) — I decided to make my own fish and chips. I was happily surprised to find that making truly decent battered fish is both incredibly easy and straightforward. And, as is the case with all home cooking, you can control the results: want it really crispy, fry a little longer; interested in smaller pieces, cut them up; in the mood for a hearty batter, use dark beer.

Another benefit to making your own fish and chips is that you can easily batter and fry up some lemon slices to go with it. These are a heavenly way to garnish the dish and after trying them at your own fish fry, you’ll never want to eat fish and chips without them again.

If you are lucky enough to live near a restaurant with wonderful fish and chips, I am happy for you. But if you’re like me and you don’t, I am here to tell you that you can make homemade fish and chips that will taste better than almost anything you can buy in a restaurant or pub, and cost a fraction of the price.

The recipe I use is tried and true. I’ve made it more times than I can count, and it has never failed me. Before you start, however, there are a few basic tenets to consider concerning frying the fish and also making and eating it.

fish fry

Basic frying rules to get under your belt

1. If you don’t have a fryer (which includes most of us), use a non-reactive deep pan that can hold enough oil to submerge at least half the fish. I use my trusty large cast iron pan and it works great.
2. Use an oil with a high burn rate. I like to use canola oil. Don’t use olive oil as it will scorch and flavor the fish.
3. Do not overheat your oil or it will burn the batter. I usually start the pan on medium high and slowly work my way down to medium and then medium low as the pan continues to heat the longer you fry.
4. Do not underheat your oil. Frying your fish in underheated oil leads to the batter sliding off the fish. Not a pretty sight. I’m not sure what the actual temperature of the oil should be, as I don’t have a thermometer, but you can test the oil by placing a small teaspoon of batter in the oil. If it doesn’t sink to the bottom of the pan and sizzles nicely, you should be good to go.
5. Use a fry screen if you have one as it will help reduce splatter and keep your stove from becoming a complete mess.
6. Be sure to gently lay the fish into the oil so you don’t spatter it onto your hand (which really hurts!).
If you follow these rules, you should be in good frying shape.

General rules for making and eating fish and chips

1. Dark beer gives the dish a more complex flavor while lighter beers are more subtle. Choose whichever you prefer.
2. Look for meaty white fish. Please don’’t use Atlantic cod as it’s endangered and, according to the Monterey Bay Aquarium Seafood Watch list, we’re “fishing the last 10% of this population.” Other great choices are Alaskan Pacific Cod and Pacific Halibut. I’ve also made it with catfish, which worked well.
3. Try to use fresh fish instead of thawed frozen, which tends to taste dry.
4. Pat the fish dry with a paper towel before seasoning and dipping in the batter.
5. Serve with malt vinegar, which perfectly accents the beer batter. If you don’t have any, try fresh lemon juice.
6. Consider making your own tartar sauce by mixing good mayonnaise, chopped up sweet pickles, and a little horseradish.

As for the chips, I bake them. Yes… you heard me. I bake them. They come out crispy and seasoned perfectly. Best of all, my potatoes are not reduced to the sad fate of sogginess which often happens with home fried fries. Here’s my recipe.

beer battered fish

Homemade Beer Battered Fish

Serves: 4 people

Ingredients:

6 – 8 medium-sized pieces of white fish
1 cup all-purpose flour
1 cup beer
1/2 tsp salt
1/2 tsp black pepper
1/2 teaspoon dried thyme
Enough oil to fill half a large non-reactive pan (about 1 cup)

Preparation:

1. Pat fish dry and lay on a plate. Season with salt and pepper.
2. Heat oil in pan.
3. While oil is heating, mix flour, beer, salt, pepper and thyme in a large bowl. Whisk until everything is fully incorporated. The mixture should reach the consistency of pancake batter. Add more beer if necessary.
4. When oil is hot (test using method #4 in the frying rules section above), coat two pieces of fish in batter and then gently lie them in the oil. Be sure to fully coat the fish and be careful not to splash oil on yourself.
5. Cook fish until it is crispy and a rich brown color. Pick up each piece of fish with a fork and gently turn them over. Cook on the other side until done.
6. Drain fish on a plate lined with paper towels and fry the remaining fish pieces.
7. Serve hot with malt vinegar and battered lemon slices (recipe below).

Beer Battered Lemon Slices

Makes: 6 slices

Ingredients:

1 lemon cut into 1/4-inch slices (not including the ends)
Leftover batter and oil from your beer battered fish

Preparation:

1. Remove seeds from lemon slices.
2. Coat slices with batter.
3. Lay lemon slices in the hot cooking oil and brown on each side.
4. Remove from pan and serve with fish.

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The Lazy Girl’s Guide to Preserving Tomatoes

October 4, 2009 · Filed under recipes · Tagged , , ,

early girls
This is a tale of three girls: an early girl, a dirty girl and a lazy girl. The early girl definitely did not get the worm. She is a luscious ripe tomato with the perfect balance of sweetness and acidity. The dirty girl is often hot and has her own natural beauty…she’s Dirty Girl Produce, an organic farm located near Santa Cruz and the grower of those beautiful tomatoes. And the lazy girl? Well, that would be me, but that’s a longer story…

Now I’m a girl who loves home-canned foods. Bell jars that have been meticulously sterilized and then lovingly filled with someone’s recipe for apricot jam, apple butter, and raspberry jelly make my heart go pitter pat. When someone shows up at my house with a gift of handmade preserves, my esteem for them grows and like the Grinch, my heart grows 10 sizes, bursting with appreciation for their efforts.

I have also been known to do some canning of my own. For years, an old and decrepit apricot tree sat in my backyard, looking scragglier by the year, but producing the sweetest apricots with just a hint of tartness. By far the best apricots I’ve ever eaten that produced the best jam I’ve ever made. Thick and sweet, it lay perfectly on freshly toasted challah or in a tart pan. We had so many apricots I made two to three dozen jars of jam each year in addition to making numerous tarts and simply eating tons fresh. We gave away apricot jam at Christmas to family members and neighbors and then had more to keep for ourselves. But then about three years ago, spring arrived and hardly any buds bloomed and the branches lay half naked in summer. We got 5 apricots that year. The next year, the craggy limbs lay bare — our apricot tree was dead. I’ve since searched for apricots worthy of canning, but haven’t yet found them.

But our apple tree survives, albeit in an even craggier state than the apricot tree seemed to have ever been. Poor tree has fire blight and although I keep saying I need to cut it down, I can’t bring myself to actually do it (or, rather, ask my husband to do it). So this year, I am grateful to still have my usual bags of apples ready to be turned into apple butter, waiting in the basement.

box of early girl tomatoes

What does any of this have to do with the lazy girl? Everything. After years of canning apricots and apples, I’m tired: tired of peeling, tired of sticking produce in a food mill, tired of hot water baths, and tired of sterilizing jars. I love the results, but not the work. So when I bought a 20 lb box of Early Girl tomatoes from Dirty Girl Produce this last weekend, I knew I couldn’t bear to can them when I would just have to break out the canning equipment next weekend all over again to turn those apples into apple butter.

So what do you do with 20 lbs of tomatoes and a can-not attitude? What do you do when you have no desire to stand over a boiling pot of tomatoes in 90 degree weather? You roast and freeze. That’s right. I let my oven do most of the work and then after that, I’m letting my freezer do the rest.

roasting tomatoes

The roasting idea came from an amazing plate of roasted tomato risotto Kim Laidlaw recently made for me (from her own box of Dirty Girl Produce Early Girl tomatoes). Roasting had given the tomatoes a caramelized intense sweetness that I wanted to replicate. So, after seeding and then roasting most of my tomato haul with some olive oil and freshly minced oregano, the tomatoes were concentrated down into their essence. Each tomato was bursting with a deep summer tomato flavor and the kitchen was filled with a sweet heady aroma. I added in the cooked juices from the seeds and stirred to create a deep red sauce. After it cooled, I ladled equal amounts into Ziplock bags and then set the lot in the freezer. The perfume of summer and sunshine now stored and ready to be used in sauces and stews this winter, accomplished without me burning myself on a hot jar or pressing even one tin lid.

Next week, I’ll can; but this week, I’m happy to be lazy.

roasted early-girls

How to make frozen roasted tomato preserves
1. Wash and dry your tomatoes.
2. Preheat your oven to 375 degrees if using a convection oven and 400 degrees if not.
3. Set up a work area with the following:

  • Your washed and cleaned tomatoes
  • Pans lined with aluminum foil that have been greased on the top side with olive oil
  • A fine-mesh colander set atop a large bowl
  • A cutting board
  • A knife

4. Remove any blemishes or bruises from the tomatoes and then cut each one in half.

seeded-tomato

5. Gently squeeze the tomato halves into the colander so the seeds fall inside.
6. Set the tomato halves on the lined baking sheets, cut side up.
7. Sprinkle extra virgin olive oil, kosher or sea salt, freshly ground black pepper, and freshly minced or dried oregano or basil onto your tomatoes.
8. Bake for 50 minutes if using a convection oven or 1 hour if not (or until the tomatoes are cooked through, being careful not to burn them).
9. When the tomatoes have only ten minutes to go, place the juice from the bowl into a pot and slowly boil with some salt and pepper for about five minutes.
10. Remove the pans from the oven and scrape the tomatoes into a small pile using a wooden spatula and then spoon them into a large bowl.

finished tomato sauce

11. Add in the cooked tomato juices and stir.
12. Let cool until room temperature and then ladle into quart-sized freezer bags that have been labeled with the date and contents.

tomatoes bagged and ready for the freezer

13. Set bags in the freezer until ready to use.

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Grilled Stuffed Chicken

August 4, 2009 · Filed under recipes · Tagged ,

grilled stuffed chicken
I love barbecuing in the summer. Well, actually my husband does most of the grilling, but I really enjoy the results. All of that intense heat just caramelizes meat and vegetables so beautifully. I also happen to love stuffing. So in an attempt to marry grilling and stuffing, I have been on a mission to create a repertoire of stuffed recipes for the barbecue (which some of you may have guessed as it seems half my posts are about stuffed and grilled vegetables this summer). Grilled stuffed chicken is the latest, and it’s one I plan on repeating often.

As much as I enjoy stuffed chicken, I had never thought of grilling it until a month or so ago when I was making my grilled stuffed artichokes. For some reason I ended up making more filling then needed, but I hated to throw away perfectly good stuffing so looked for an alternate use. Nearby on the counter sat my marinated chicken ready for the grill and the rest is history. Just as the School House Rock video tells us, without Mother Necessity, where would be be? Sure, they may have been talking about the cotton gin or light bulb, but at my house, Mother Necessity lives in the kitchen.

And now for a small tangent: I have always been a big School House Rock fan, spending endless childhood Saturday mornings singing while flopped out on the couch. Mother Necessity is a particularly good one, right up there with Verb and Conjunction Junction, so here it is for your enjoyment.


And now back to the chicken…

I had marinated a whole cut-up chicken earlier that day in olive oil and lemon juice with some herbs. As the stuffing I made for the artichokes included these same ingredients, plus some bread crumbs and a few other items, I thought it would pair well with the chicken. For obvious reasons, I just grilled the legs as they were. The thighs and breasts, however, had potential. Because they were not deboned, I opted to place the filling under the skin. I was a little worried the stuffing would fall out, but this ended up not being a problem. We then grilled the chicken as we normally would on indirect heat, starting skin side down. After cooking both sides of the chicken, we were ready to dig in.

chicken on the grill

Not only did the meat look great, it was succulent and tender. The combination of skin and stuffing had created a type of moisture barrier for the chicken, keeping the juices inside. This was especially true for the breast, which is easy to dry out on a grill. The stuffing was also the perfect texture, not crumbly at all and full of flavor.

Made with thighs or breasts, grilled stuffed chicken is a nice alternative to the standard barbecued chicken of summer. I’m sure Mother Necessity has hung a plaque on her sitting room wall to honor it.

Following are some tips for making your own grilled stuffed chicken along with recipe ideas.

Tips for Grilling Stuffed Chicken

  • Use chicken thighs or breasts as these are easier to stuff.
  • Marinate your chicken for 2-24 hours in the refrigerator. This will both flavor your chicken and help keep it from drying out on the grill.
  • Be sure to purchase chicken thighs or breasts that are covered entirely on one side with skin.
  • Carefully tuck the stuffing under the skin on each piece and then pat it down. I like the stuffing to be about 1/4-inch thick.
  • Grill your chicken pieces as you normally would, although being a bit more careful when placing the chicken skin-side down so as not to spill the stuffing.

Recipe Ideas

Mediterranean Stuffing: Combine zest from one lemon, 1/2 cup bread crumbs, 1/4 cup grated Parmesan cheese, 1/4 cup cooked pancetta or bacon, 1 minced garlic clove, 2 Tbsp chopped Italian parsley, 3 Tbsp olive oil, 2 Tbsp water or white wine, and salt and pepper to taste.

Moroccan Stuffing: Combine zest from one lemon, 1 cup cooked couscous, 1 minced garlic, 2 Tbsp chopped parsley, 2 Tbsp chopped mint, 2 Tbsp chopped apricots or dates, 1/2 tsp ground cinnamon, 3 Tbsp olive oil, 2 Tbsp water or chicken broth, and salt and pepper to taste.

Asian Stuffing: 1/2 cup panko bread crumbs, 1/2 cup chopped mushrooms, 1 tsp minced garlic, 1 tsp minced ginger, 1 tsp minced spring onions, 2 Tbsp soy sauce, 1 Tbsp rice vinegar, 2 Tbsp water, and salt and pepper to taste.

Related posts:
Grilled Stuffed Artichokes
Stuffed Globe Squash and Eggplant
Chicken Soup for the Common Cold
Easy Coq au Vin

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Easy Breakfast Recipes

July 25, 2009 · Filed under recipes

French toast

I love sitting around on weekend mornings, drinking coffee and eating something delicious. This is particularly true when the breakfast recipe is fast and easy. This is why I have posted so many quick breakfast recipes since starting this blog. So, in honor of breakfast, here’s a listing of some of my favorite morning recipes.

Perfect Scrambled Eggs
Scrambled eggs are a no brainer, right? You just stir them a bit in a bowl or a hot pan with some butter and then voila — scrambled eggs! I used to think this was true. I thought that scrambled eggs were all alike and wasn’t really a fan. I always preferred a nice fried egg with a slightly runny yolk, or one poached or soft boiled. And then, about two years ago while reading Julia Child’s autobiography, My Life in France, my relationship with scrambled eggs was changed forever…

Stuffed Challah French Toast with Berries
Challah French toast stuffed with cream cheese and jam and topped with berries. Regular French toast is a universal favorite, but with just a little extra effort, you can make it exceptional. Even better, this breakfast couldn’t be easier to make and you can even prepare most of the dish the night before…

Blueberry Muffins
Although you can easily use frozen blueberries for muffins, there’s no reason to do that now, when berries are fresh, in season, and moderately inexpensive. Frozen berries are for the winter, when you have to pay little buckets of gold for a half pint of fresh ones. Plus, fresh berries exude bursts of sweetness that are unmatched by their frozen cousins…

Nut and Fruit Steel-Cut Oatcakes and Strawberry Oat Squares
After a few tries, I came up with a recipe that created great breakfast cakes: supple, yet still firm, with a hint of nuttiness, and just the right amount of fruit to add bits of sweetness to each bite. They are the perfect quick breakfast for a hungry child before school, and an antidote to a crazy Monday morning…

Homemade Buttermilk Pancakes
Pancakes– also known as flapjacks, hot cakes and griddle cakes — are part of the quintessential American morning meal. They’re made in diners, fire houses, home kitchens, school cafeterias, and most other places serving breakfast throughout the country. But if they’re so beloved, why do most people resort to using box mixes? I realize these mixes are supposed to be faster and easier than cooking up a batch of homemade pancakes, but honestly, from-scratch pancakes just taste much better than anything you can make from a box mix. They are also easy to whip up and take only about a minute longer to prepare than “quick” mix pancakes.

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A Dinner Party for Under $30: Chile Verde

July 23, 2009 · Filed under recipes

chile verde
I love to entertain, but hosting a dinner for 8-10 people can get pretty expensive. Between the main course, side dishes, and dessert, the grocery bill can easily run over $100 (and that’s a modest calculation when shopping for organic and sustainable food in the Bay Area). But what if you could impress your guests without breaking the bank? Would you believe me if I told you I made a dinner for 9 people that cost under $30?

I didn’t plan to spend so little on this dinner party. When I went to the farmers’ market and then the butcher I was shopping only to purchase the groceries I needed to make chile verde, a corn and pasilla pepper salad and Mexican rice. I was in the mood for chile verde, a Mexican pork stew made with tomatillos, which is one of my favorite South-of-the-Border dishes. I thought it would be fun to sit in the backyard with friends while eating Mexican food and drinking cerveza. The fact that I spent so little on the meal was a bonus that I’ll try to replicate in the future.

tomatillos

If you’ve never tried chile verde, you are in for a treat when you finally taste it. Chile verde is one of those magical stews that melds together the distinct flavors of a regional area into a unique whole. The tomatillos, onions, and hot peppers roast slowly with the pork, creating a rich and slightly spicy gravy that clings to the succulent and falling apart meat. Served with warm corn tortillas, it’s about as good as a stew can get, and inexpensive to boot.

Chile Verde is made using either pork shoulder or butt, which just happens to be one of the cheapest cuts of meat you can purchase. Because it’s a bit fatty and tough, it’s a terrible choice for grilling or cooking quickly, but stew it for hours and you have one of the most luscious type of meat available.

Pork shoulder is about $2.99 a pound and you only need 4 lbs for this recipe so your meat tab should be about $12. Add in the tortillas (less than $2 a pack), some rice (also less than $2 for 10 people), corn chips and fresh tomatoes to make homemade salsa (about $5), 2 cans of black beans as a side dish (about $2) and all the veggies needed for the chile verde plus a corn and pepper salad, and you’ve spent less than $30 for the meal. Obviously the prices of the fruits and vegetables will vary, but because it’s summer, most are fairly inexpensive (for instance, I saw five ears of corn for a dollar at the farmers’ market the other day).

A delicious yet inexpensive meal with friends: in this economy, that’s a combo I can appreciate.

Other Pork Recipes

chile verde in a pot

Chile Verde

Makes: Enough for 9 – 10 people

Ingredients:

4 lbs pork shoulder cut into 1-inch cubes
1 1/2 pounds tomatillos
2 large white or yellow onions
2 Serrano or Jalapeno peppers (depending on how spicy you want the dish. Serranos are hotter.)
1 cup chicken stock or water
2 Tbsp vegetable oil plus more for broiling vegetables
3 tsp cumin powder (or more if you’d like)
2 Tbsp dried oregano (or more if you’d like)
2 Tbsp flour
1/4 cup finely chopped cilantro
Kosher or sea salt and black pepper to taste

Preparation:

1. Cut pork into 1-inch cubes. Sprinkle 1 1/2 tsp cumin, 1 Tbsp oregano, and 1 tsp salt onto the cubed meat and set aside.

seasoned pork

2. Sprinkle the flour over the meat and mix everything together so the flour and spices cling to the meat chunks. Set meat in the refrigerator until ready to use.

3. Place your oven on its broiler setting. While oven is heating, peal your onions and slice into 1/4-inch pieces. Dehusk your tomatillos and wash them thoroughly as well. Slice them into 1/4-inch slices as well. You can just slice the smaller tomatillos in half. Slice your Serrano or Jalapeno peppers in half. If you want to reduce some of the heat in the dish, take out the seeds and the inner whitish flesh as these are the real hot parts of the pepper.

4. Drizzle some oil onto a baking sheet and set the onions on top. Flip the onions over so each side has a light coating of oil. Sprinkle with kosher or sea salt. Place pan under the broiler and cook until onions are browned. Be careful not to burn them.

roasted tomatillos

5. Remove the onions from the pan and place them into a bowl. Drizzle a bit more oil onto the pan and lay the tomatillo and pepper slices on top. Season them with some salt and set under the broiler. Cook until they are soft and browned.

6. Place the cooked onions, tomatillos and peppers into a food processor and pulse until the mixture is blended thoroughly but still a bit chunky.

7. Heat 1 Tbsp oil in a large Dutch oven (I prefer one made out of cast iron as it distributes the heat evenly, but this is not necessary). When the oil is hot, evenly distribute a portion of your pork pieces into the pot. Be sure not to add them all at once, or even to crowd the pan, as overcrowding will make the meat steam and we want the pork to sear.

seared pork

9. Sear the pork pieces on each side until they are slightly crispy and then remove them from the pan. Continue browning in batches until all the pork is seared, adding oil as needed. Note that you are not trying to cook the meat through at this point and that you actually want the inner portion of each cube should to remain uncooked. You are simply searing.

10. Once all the meat is browned, add your chicken stock or water to the pot and then scrape the bottom of the pan with a wooden spoon or spatula to release the delicious caramelized bits. This will really help to flavor your sauce. Add in the meat and tomatillo mixture along with the rest of your cumin and oregano. I like to crush the dried oregano in my palm before adding it, which helps release its flavors. Add some salt and pepper to taste and stir.

simmering chile

11. At this point you can either set the covered pot in the oven for two hours at 350 degrees (but be sure you use an oven-proof pot and cover), or you can simmer the stew on the stove for 2 hours. Either way, the stew needs to now simmer covered.

12. After about 45 minutes of simmering, stir your stew and add more cumin, oregano, salt and pepper to taste. Recover the pot and place back in the oven or simmer further on the stove for at least another hour and 15 minutes.

13. When stew is thoroughly cooked, with the meat literally falling apart when you touch it and the gravy clinging onto the meat, check your seasoning (adding more salt or pepper if needed; the cumin and oregano should be fine at this point) and serve with warm corn tortillas.

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