Sunday, May 31, 2009
Saturday, May 30, 2009
Friday, May 29, 2009
It has been closed for a few years now, but I'm no less pissed off about it. Marsha and I used to eat brunch there regularly. Usually I had the Moroccan steak and eggs, with the most wonderful roasted potato home fries on the side and a little bit of Sriracha hot sauce (my introduction to the stuff). Marsha would get the cardamom french toast with bananas. Then, one day, Oznot's Dish was closed. Gone forever. I never found out why. When I think about the time and work that must have gone into hand-setting all of the glass mosaic tiles that decorated the place I get really agitated, because someone probably destroyed it all in one day. Desert Candy has a suitable replacement for the french toast:
--2 large Eggs
--2 cups Buttermilk
--6 tbsp Unsalted Butter, melted
--1 1/2 cups All-purpose Flour
--1/4 cup Sugar
--2 tsp Baking Soda
--1/2 tsp Sea Salt
--1/8 tsp Cardamom
--2 large Bananas, diced
In a medium bowl, whisk together the wet ingredients (eggs, buttermilk, melted butter). In a small bowl, mix the dry ingredients (flour, sugar, baking soda, cardamom and salt). Add the dry ingredients to the wet ingredients, stirring until just combined — don't worry if there are a few lumps. Stir in the bananas (Don't be tempted to smash the bananas into the batter, these work best when the bananas are distinct within the pancakes, soft compliments to the fluffy batter). Lightly grease a large sauté pan or griddle with the nonstick spray or butter. Heat the pan until hot and then spoon out 1/4 cup of batter per pancake. Cook the pancakes until the tops look dull and a few of the bubbles pop, about 3 minutes. Turn the pancakes over and cook for another minute.
Thursday, May 28, 2009
--1 to 1 1/2 lbs Chicken Breast, cut into small pieces
--1 small Yellow Onion, diced
--3 cups of White Mushrooms, well cleaned and sliced
--1/4 cup Soy Sauce
--A couple Saltine Crackers (or some white flour)
Brown chicken with butter in a pan over medium heat. When cooked through, set it aside in a bowl. Return pan to heat and melt a little more butter. Add the onion and saute until it is clear. Add the mushrooms and soy sauce. Cook until the mushrooms have reduced in volume. Add the chicken. If necessesary, thicken the sauce by crumbling in a couple of Saltines (or a little white flour). Toss with pasta.
Wednesday, May 27, 2009
In a large oven proof skillet or 9"x13" baking pan, melt 1/4 cup butter (or substitute 1/4 corn oil), then stir in 1/4 cup honey. Add 3 cups rolled oats, 1 cup shredded or flaked coconut, 1 cup sunflower seeds and 1/2 teaspoon cinnamon. Toss together with the honey and butter mixture and bake in a preheated 350 degree oven for about 15 minutes, stirring several times during the baking period. Then stir in 1/2 cup wheat germ and bake an additional 10 minutes or until the mixture is lightly browned. Remove from the oven and stir in 2/3 cup raisins. Let the granola cool completely before storing it in an airtight container.
*If you're on a strict low cholesterol diet, be sure to use corn oil instead of butter and leave out the coconut.
For another granola recipe, click here.
--1 lb Large Rigatoni (or other hefty pasta), cooked al dente
--1 cup White Mushrooms, cut up small, however you would like
--1/2 to 3/4 cup Sliced Ham, small dice
--1 box or more Frozen Spinach (much easier to approximate the wilted volume than fresh spinach)
--1 cup Smoked Gouda Cheese, small dice (Jessi sez: use any cheese here or a combination of cheeses. Parmesan would work. I sez: the smoked gouda was brilliant and I wouldn't change a thing)
--1/2 to 3/4 cup Sour Cream
--Salt and Pepper
While your pasta is cooking, heat olive oil on medium heat and saute the mushrooms and ham. When mushrooms are done, throw the ham and mushrooms in a bowl and set aside. Return the pan to the heat, add a little more olive oil and the spinach and saute for a couple minutes. Add the cooked mushrooms and ham, the sour cream and the cheese. Bring to a bubble. Let simmer for 5 minutes or so and season with salt and pepper. Toss well with the pasta.
Tuesday, May 26, 2009
1 tsp sugar
1 tbl. cornstarch
2 cups sliced lean pork
--1 to 1/2 lbs Whitefish fillets, cut into small pieces
--1 cup White Flour
--1/2 tsp Salt
--1 tsp Fresh-Ground Black Pepper
--1/2 to 1 tsp Cayenne Pepper
--1 bottle Dark Beer (I liked using a thick Stout)
Mix flour, salt, black pepper and cayenne pepper in a bowl for dredging. In another bowl, pour the beer. You may not need the whole bottle, so take a sip! Dip the pieces of fish into the beer, then dredge them in the flour. Dip in the beer again, then dredge in the flour one more time. Pile up your battered fish on a plate to prepare for frying. Heat a frying pan on high and pour in a lot of oil (I'd deep-fry the fish if I had the equipment). Remember that if you heat the oil to hot enough, the batter will cook almost instantly and the food won't absorb all that bad oil. Carefully place the fish into the hot oil and fry until it's golden brown. Drain on paper towel. Recommended: Serve on lightly pan-heated corn tortillas with a squeeze of lime juice, piled with mild cheddar cheese, sour cream, and a salady mixture of chopped tomatoes, avocado, salt, black pepper and a little bit of olive oil. Sometimes I like sliced radishes on the side.
Monday, May 25, 2009
--2 lbs Chicken Sausages
--2 tbsp Olive Oil
--1 box (8 1/2 oz) Corn Muffin Mix
--3 tbsp Butter, divided
--3/4 cup Milk
--2 to 3 tbsp finely chopped Fresh Rosemary Leaves
--4 slices Prosciutto, chopped (or more than 4!)
--Fresh-ground Black Pepper
--2 large Cubanelle Peppers (long, Italian light green sweet peppers), seeded and thinly sliced (or other sweet pepper)
--4 hot Red Cherry Peppers, chopped
Preheat a griddle or nonstick skillet over medium heat. Prick sausages with a fork and place them in a different pan, Add 1 inch of water and olive oil, then bring to a boil. Reduce the heat to medium and let the sausages cook until the liquid evaporates (about 10 minutes). While they are cooking: Combine muffin mix with egg and 2 tablespoons of the butter. Add the milk, rosemary, prosciutto and pepper, then heat the mixture on high in the microwave for 15 seconds. Melt 1 tablespoon of butter in the hot griddle to coat. Form corn cakes 2-3 inches in diameter and cook them in the griddle until golden on each side. Back to the sausages: Once the water has evaporated, move the sausages off to one side of the pan to allow the casings to crisp and brown. Add the hot and sweet peppers to the other side of the pan, season with salt and pepper, and cook them until soft. Serve the sausages with peppers on top alongside the corn cakes drizzled with honey.
Sunday, May 24, 2009
Fresh Strawberry Tart (Tarte aux Fraises)
1 fully baked 9-inch (24-cm) tart shell made from Sweet Tart Dough (below)
Pastry cream (below)
3 to 4 cups fresh strawberries, hulled
Just before serving, spread the chilled pastry cream in the fully-baked tart shell. Top with halved or sliced strawberries. You may glaze this with a strawberry glaze if you wish, but it is lovely without.
1/2 cup confectioner's sugar (powdered sugar)
1/4 tsp. salt
1 stick plus 1 tablespoon (9 tablespoons) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk
Mix flour, sugar and salt in a large bowl. Cut in the butter until it resembles coarse oatmeal. Add the lightly stirred egg yolk and mix with a fork until the dough holds together. Turn out onto a lightly floured surface. Knead slightly with a light hand.
Press into a buttered tart pan. Freeze the pan for 30 minutes before baking. Bake at 375 for 25 minutes or until slightly browned.
1/2 moist, plump vanilla bean, split and scraped or 1 teaspoon vanilla extract
3 large egg yolks
1/2 cup (100 grams) sugar
3 tablespoons (30 grams) cornstarch
3 tablespoons unsalted butter, at room temperature
1. Bring the milk and vanilla bean (pulp and pod) to a boil in a small saucepan over medium heat. Cover the pan, turn off the heat, and set aside for 10 minutes. Or, if you are using vanilla extract, just bring the milk to a boil and proceed with the recipe, adding the extract before you add the butter to the hot pastry cream.
2. Working in a heavy-bottomed medium saucepan, whisk the yolks, sugar, and cornstarch together until thick and pale. Whisking all the while, very slowly drizzle a quarter of the hot milk onto the yolks. Then, still whisking, pour the rest of the liquid in a steady stream over the tempered yolks. Remove and discard the vanilla pod.
3. Put the pan over medium heat and, whisking vigorously and without stop, bring the mixture to the boil. Keep the mixture at the boil, whisking energetically, for 1 to 2 minutes, then remove the pan from the heat and scrape the pastry cream into a clean bowl. Allow the pastry cream to cool on the counter for about 3 minutes.
4. Cut the butter into chunks and stir the chunks into the hot pastry cream, continuing to stir until the butter is melted and incorporated. At this point, the cream needs to be thoroughly chilled. You can either set the bowl into a larger bowl filled with ice cubes and cold water and, to ensure even cooling, stir the cream from time to time, or refrigerate the cream, in which case you should press a piece of plastic wrap against the surface to create an airtight seal.
--3 Green Plantains
--1/2 cup Chicken Stock
Slit the skins of the plantains from end to end (to vent them for microwave cooking). Wrap each plantain in wax paper, twisting the ends. Microwave on high for 4-5 minutes together (or 90 seconds individually). Peel and mash with the chicken stock and a drizzle of olive oil. Season with salt.
Saturday, May 23, 2009
Add and simmer, covered, for 1/2 hour longer until vegetables are tender: 1/4 tsp. thyme, 1/2 cup chopped onions, 1 cup chopped celery with leaves, 1/2 cup chopped carrots.
Put the soup through a sieve.
Melt: 2 tbl. butter. Stir in it until blended: 2 tbl. flour. Add a little of the soup mixture, slowly. Cook and stir until it boils then stir it into the rest of the reheated soup. Correct the seasoning.
--2 lbs Flank Steak
--2 tbsp Grill Seasoning Blend (i.e. Montreal Steak Seasoning by McCormick)
--1 tbsp Cumin
--Zest of 1 Lime
--1 Yellow Onion, thinly sliced
--1 Lime, cut into wedges (or more lime, if you're like me)
Preheat a grill pan (or a large cast iron skillet) over high heat. In a shallow dish, drizzle enough olive oil over the flank steak to coat (about 2 tablespoons). In your palm, blend the grill seasoning, cumin and lime zest, then rub evenly over the steak. Cook steak in the grill pan for 4 minutes, then turn over and cook 3 minutes longer. Remove from heat and set aside to let the juices redistribute. Add 2 tablespoons of olive oil to a skillet on high heat. Add the sliced onion and sear, but do not keep on heat too long. The onions should still have some bite to them. Cut the steak across the grain into thin slices and spread out on a serving platter. Squeeze lime juice over them and top with the onions.
Friday, May 22, 2009
8 medium beets
1/4 cup sugar
2 teaspoons cornstarch
1 cup orange juice
1 medium navel orange, sliced and halved
1/2 teaspoon grated orange peel
|1.||Place beets in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 25-30 minutes or until tender. Drain and cool slightly. Peel and slice; place in a serving bowl and keep warm.|
|2.||In a saucepan, combine the sugar, cornstarch and pepper; stir in orange juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in orange slices if desired and peel. Pour over beets.|
--2 Chicken Breast Cutlets, pounded very thin
--Handful of Shredded Fontina Cheese
--3-5 Artichoke Hearts, drained from a can and chopped
--Salt and Pepper
Preheat oven to 375 degrees. Mix artichoke hearts and shredded fontina cheese in a bowl and add a splash of olive oil to coat. Salt and pepper the chicken cutlets after they have been pounded thin and spoon the cheese/artichoke mixture onto them. Carefully roll the chicken into a nice little bundle and secure with a toothpick or skewer. Heat oil in heavy large ovenproof skillet over high heat. Add chicken and cook for about two minutes on each side. Transfer skillet to oven and bake until cooked through, about 10 minutes.
Thursday, May 21, 2009
--2 1/2 cups Broccoli florets
--2 1/2 cups Cauliflower florets
--2 Eggs, lightly beaten
--1 cup grated Parmesan Cheese
--1/2 to 1 cup Olive Oil
--1/2 tsp Kosher Salt
--4 cups lightly packed Fresh Spinach
--1/2 Lemon, zested
--1 Lemon, juiced
--1/4 cup Extra-virgin Olive Oil
--1/2 tsp fresh-ground Black Pepper
Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan in a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly. Pour olive oil in a large heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup depending on the size of your skillet. Warm the olive oil over medium-high heat. When the oil is hot, carefully add the Parmesan-coated vegetables. Do not overcrowd the pan. Cook in batches, if necessary. Let the vegetables cook until a crust forms, about 3 minutes per side. Turn the vegetables only when they easily release from the bottom of the pan. Drain on paper towels and season with salt. Place the spinach in a large bowl. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper. Drizzle the spinach with the vinaigrette and toss to coat. Add the Parmesan coated vegetables. Toss and serve.
Wednesday, May 20, 2009
- 1 lb cranberries, raw (pick out any stems)
- 2 or 3 oranges, unpeeled, without seeds (wash well and dry); cut up into chunks
- granulated sugar to taste
In my mind, this recipe typifies the cooking of The Frugal Gourmet. I know it sounds ABSOLUTELY ABSURD to cook with so much garlic, but I assure you that this recipe is phenomenally delicious! The garlic, when roasted, turns very sweet and mild. My mom claims that when you eat this, you seep garlic through your skin for 2 weeks afterwards, but I don't know about that...
--3 lb frying Chicken, whole
--41 cloves of Garlic (yes, you read that right!), 40 unpeeled plus 1 peeled and split
--Salt and Fresh-Ground Black Pepper
--3/4 cup Dry White Wine
--1/2 cup Chicken Stock (optional)
--1/2 cup Whipping Cream (optional)
Preheat oven to 450 degrees. Pat the chicken dry. Rub inside and out with one split clove of garlic and season with salt and pepper. Place the chicken on a roasting rack in a baking pan. Arrange the cloves of garlic around in the pan. Stuff some inside the chicken, perhaps. Place in the oven and reduce heat to 350 degrees. Bake 20 minutes and then pour wine over the chicken. Baste with the juices every ten minutes until the chicken is done (about an hour). I recommend cooking the chicken with a thermometer to assure that it's done, but do what you normally do.
You can serve the chicken on a platter with the garlic as is (which can be squeezed out like a mild, sweet paste) OR you can make it into sauce: Heat the chicken stock and cream in a small saucepan. Squeeze all of the garlic cloves into the sauce, discarding the peels. Simmer for a few minutes. Season with salt and pepper.
Tuesday, May 19, 2009
--6 or 8 Red Potatoes, scrubbed and quartered, with the skins left on
--A few tbsp of Olive Oil
--Sea Salt or Kosher Salt
--1 or 2 Scallions, chopped
Place your quartered potatoes in a pot and add enough water to cover them. Boil them until they're tender (about 12 minutes). Drain them and mix with the olive oil, chopped scallions and salt to taste.
Monday, May 18, 2009
- 1/3 cup sugar
- 3 tablespoons cornstarch
- 1 cup milk
- 3 large eggs
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 3 tablespoons unsalted butter
Combine the cornstarch, sugar, milk, eggs, cream, vanilla extract, and salt in a saucepan. Whisk until smooth.
Bring the custard to a boil over moderate heat, whisking constantly. Continuing to whisk, let the custard boil for two minutes.
Remove from heat, and whisk in the butter. Set custard aside to cool, continuing to whisk occasionally.
- 6 ounces bittersweet chocolate (not unsweetened)
- 3 tablespoons water
- 2 tablespoons unsalted butter
- 1 1/2 tablespoons light corn syrup
- 1/4 teaspoon salt
--1/2 cup Raisins
--4 Carrots, coarsely grated
--1/2 head of Cabbage, coarsely grated
--Did Marj use grated Celery too? I dunno...
--1/2 cup Mayonaisse (I think Marj actually used Miracle Whip, which is different)
--Juice from half a Lemon
--Salt and Pepper to taste
In mixing bowl combine carrots, raisins, cabbage, and mayonnaise. Then add lemon juice and season with salt and pepper. Mix throughly and refrigerate for an hour before serving.
Sunday, May 17, 2009
--A block of Bean Curd or Tofu, cut into 1/2-inch cubes
--Dark Soy Sauce
--1 Green Bell Pepper, thinly sliced
--1 Red Bell Pepper, thinly sliced
--1 Yellow or Orange Bell Pepper, thinly sliced
--1 1/2 cups Bean Sprouts, rinsed and patted dry
--3/4 cup Frozen Shelled Edamame, defrosted
--Fresh-Ground Black Pepper
Heat a wok (or your deepest largest frying pan) to high heat. When the pan is hot, add some peanut oil and turn the pan to coat. Add the tofu. Toss it around for a minute to loosen it from the pan, then squeeze a copious amount of honey all over it. Add a couple glugs of soy sauce. Stir-fry until the liquid has completely evaporated. Squeeze honey over it again and add another couple glugs of soy sauce. Stir-fry until the pan is dry a second time and the tofu is golden brown with a light crust. Remove the tofu to a bowl. Let the pan get hot again and add a little more peanut oil. Throw in the peppers. After a minute and a half or so, add the bean sprouts. After another minute, add the tofu and the edamame. Grind some fresh-ground pepper over it all. Toss it around for another 45 seconds or so. The stir-fry should be removed from the heat when the peppers are cooked but still have a crisp bite to them. Serve over Brown Rice.
Saturday, May 16, 2009
Marsha was very open about the ingredients to this dish. She prefers using tilapia, but recommends any mild fish that will absorb flavors well. As for the other ingredients, she just says to "add any of your favorite things". Here's her version:
--Tilapia (or any fish you prefer), as many fillets that you intend to serve
--Kosher or Sea Salt and Fresh-Ground Black Pepper
--Red or Yellow Pepper, small dice
--Lemon (a couple slices, plus a good squeeze of the juice)
Pre-heat the oven to 375 degrees Fahrenheit. On top of a cookie sheet, lay out enough parchment paper to make a giant "paper dumpling" with all of your ingredients inside (I never quite trust "paper" holding liquid, so I recommend using two sheets for strength). In the center of the sheet, lay out your fish fillets. Drizzle them with olive oil, season with salt and pepper, and squeeze some lemon juice over them. On or around the fillets, add the diced pepper, fresh oregano, and lemon slices. Now close up your "paper dumpling", though don't wrap it too tightly. Leave enough room in the pouch for steam to collect. Pop the whole thing in the oven for 10 minutes or so, or until the fish is flaky. Be careful not to burn yourself on the hot steam when opening the parchment pouch!
Friday, May 15, 2009
--1 1/2 lbs. Chicken Breasts, cut into slices
--1 tbsp Fresh Ginger, minced
--Dark Soy Sauce
--A head of Broccoli, cleaned and chopped up (I prefer using just the florets)
--1 cup Snap Peas (I like the tips removed)
--3/4 cup Unsalted Cashews
--Fresh-Ground Black Pepper
I'd recommend using a Wok if you have one, because I don't have one and it's really hard to stir-fry when you can't keep the pan hot enough. If you don't have one, use the largest deepest frying pan you have and turn the heat up high. When the pan is hot, add some peanut oil, then add the ginger and the chicken. Toss it around for a minute to loosen and separate the chicken from itself, then squeeze a whole bunch of honey all over it. Then add a couple glugs of soy sauce. Toss around until the liquid has evaporated and the pan gets hot again. Squeeze honey over it again and add another couple glugs of soy sauce. Stir-fry some more. When the liquid has evaporated the second time, the chicken should be cooked completely (but check a thick piece to be sure). Remove chicken to a bowl. Let the pan get hot again and add a little more peanut oil. Throw in the broccoli and snap peas and still fry for a minute or two. Add the chicken and the cashews and keep that food moving! Grind some fresh-ground pepper over it all. If you get too much liquid in the pan, add a little corn starch to thicken. The stir-fry should be removed from the heat when the the vegetables are cooked but still have a crisp bite to them. Serve over White Rice that has been flavored with Sesame Oil.
Thursday, May 14, 2009
--3 "big handfuls" of Green Beans, ends cut off, beans cut in half
--1 Yellow Onion, diced
--Half a package of Grape Tomatoes, halved
--3 tbsp Olive Oil
--Salt and Pepper
--Juice of Half a Lemon
Saute the onion in olive oil until tender. Add the green beans and cover. Cook for about 4-6 minutes, until they are tender. Add the tomatoes and salt and pepper (Marsha sez: Sarah adds Garlic Powder here, but i don't). Once the tomatoes break down a little, add lemon juice and remove from heat. (Marsha sez: If you want, you can add some Red Wine at the end and reduce to make a sauce. I've added Kalamata Olives before too.)
Wednesday, May 13, 2009
Here is something good to know for these frugal times. This list comes from TipHero, where you can find the complete explanation of the benefits of each of these healthy foods.
You will notice that these foods, for the most part, come with a minimum of packaging, which makes good economic and recycling sense. Rice, oatmeal, popcorn, nuts, and dried beans can all be bought in bulk, so that just leaves eggs that come prepackaged.
water (don't buy water in plastic bottles--filter your own)