food: lentil salad

Lentil Salad

1 cup French green lentils*
2 1/2 cups homemade chicken broth
1 cup halved cherry tomatoes
1/2 - 1 cup crumbled feta cheese
1 - 2 cloves fresh garlic, minced
Generous handful of chopped fresh herbs, such as: marjoram, arugula, basil, etc.
Juice and grated rind of one lemon
3 Tbs good quality olive oil
Sea salt to taste
Ground pepper to taste

In a saucepan, bring the broth and lentils to a boil for 3 minutes. If the broth is unsalted, add salt as you would for pasta water. Reduce heat and simmer uncovered for 20 - 30 minutes (until lentils are tender). Drain the cooked lentils. In a large bowl, mix the lentils, tomatoes, feta cheese, garlic, herbs, lemon rind, lemon juice and olive oil. Taste, then season with salt and pepper. Note that the fresh garlic and lemon can be strong in the beginning, but will mellow within about 30 minutes.

Best served at room temperature.

* Brown lentils don’t work (they get mushy). The green ones can be found in the gourmet or health food sections of most grocery stores, or purchased online.

Download Lentil Salad.pdf

food: artistic budget ramen

Here's how I make cheap Ramen noodles taste great and deliver some health benefits.  Eating this regularly (as my husband and I do for lunch) requires an herb garden or enough money to buy those ridiculous little packages at the grocery store.  See my notes on herbs, below.

Serving size: 1 
Time to prepare: 10 minutes

INGREDIENTS

1 package Nissan "chicken" flavor Top Ramen
1 handful of cooked shredded chicken*
1 handful of chopped fresh herbs**
A splash of extra virgin olive oil (about 1/2 Tbs)
A splash of rice wine vinegar (about 1/2 Tbs)
1 clove fresh garlic***, minced (remove any center green part and discard)
Several strong shakes of turmeric powder (about 1/2 tsp)
1 pinch dried fish pepper (or substitute another source of heat, to taste)
Fresh ground pepper to taste

METHOD

Put the kettle on to boil.  Mince the garlic and harvest / chop the herbs.  Scrape both into a good-sized soup bowl.  Carve and shred some chicken off of your roast (or whatever other protein source you want to use).  Add to bowl.  While the package is still sealed, use the butt of your palm to smash the ramen noodles.  Empty into the bowl.  Fish out the silver-colored flavoring package from the noodles, open, and empty the contents into the bowl.  (Dispose of the packaging, duh).  Add the olive oil, vinegar, turmeric and black pepper.  By this time, your kettle is probably boiling.  Pour enough hot water on top to just cover the ingredients.  Stir and let sit for 3 minutes while the noodles "cook."  Serve immediately.  

* I keep a roast chicken in the refrigerator and use it all week.  You can substitute a small can of tuna fish or similar.  Or use firm tofu, tempeh or sliced mushrooms -- anything to give the soup some bulk.

** In warm months, I use any of the following herbs from my garden: chives, garlic chives, dill, marjoram, oregano, basil, thai basil, parsley, sage or rosemary.  If the herb is woody, I combine it with another herb that is more salad-like.  For example, don't use an entire handful of rosemary -- I mix it with a softer herb such as parsley, basil or chives.  I do not use cilantro for this recipe.  In cold months, I use chervil, parsley and arugula.

*** Omit or reduce the garlic if strangers will be experiencing your breath for the next 5 hours or so.  Sometimes, I will substitute red onion or shallot.  But I am usually in good company and garlic is an excellent blood cleanser.

NOTES:

Don't buy herbs -- grow them.  I can't imagine life without an herb garden.  If you have limited space, try growing them in pots or window boxes.  You can harvest extra during the warm months to dry for the cold months (cut, wrap in brown paper, tie at the base and hang upside down for a few weeks before storing in jars).  Harvest your extra basil for pesto (I don't think it is possible to grow too much basil).  For instant pasta sauce all winter, freeze the fresh pesto in ice cube trays and pop out the little green blocks before storing in freezer bags.  If you have enough warmth or soil depth to prevent hard freeze, you can grow chervil all winter underneath a cheap insulating fabric called "remay."  

food: cabin fever quiche & salad

The quiche recipe is easy, feeds two for several meals and is very satisfying.  Within reason, you can exchange ingredients for what remains in your pantry.*  The bare requirements of this recipe are eggs, cream or some similar creamy liquid, pastry for the crust and cheese.  Make your own crust if necessary.

Time: 50 minutes total (15 minutes to prepare, 35 minutes to bake)

INGREDIENTS

1 refrigerated-roll-type pie crust
5 or 6 eggs, depending on size
1 large shallot
4 oz Parmesan cheese (or 2 oz parmesan and 2 oz gruyere)
4 oz Jarlsberg or similar mild swiss cheese
6 strips of bacon, fried and crumbled (or a handful of chopped prosciutto)
1/2 cup heavy cream
1/4 tsp freshly grated nutmeg
Fresh ground pepper to taste

Preheat oven to 350 F.

Press the pie crust into a 9" pan and decorate the edges with a fork.  
Grate the cheese and shallot.  I use my food processor with the grater attachment for both.
In a large bowl, beat the eggs and cream until frothy.  Mix in the nutmeg and pepper.  
--Do not salt!  Unless your cheese is bland, the quiche will be plenty salty--
Add the grated cheese, shallot and crumbled bacon (or other cured pork).
Mix all ingredients until the egg mixture evenly coats the cheese and bacon.  If the mixture seems dry, add another egg and a splash of cream.
Pour the mixture into the pie crust and spread evenly.
Bake for 35 minutes.  
Let rest 5-10 minutes after removing from the oven.

Serve a slice of quiche with salad.  I suggest french-influenced:  spicy greens (i.e. argula or endive), minced shallot and quartered cherry tomatoes (optional: avocado and toasted sunflower seeds).  For a dressing, use either french vinaigrette or lemon tahini.

*  Notes on ingredients.  Costco sells relatively inexpensive proscuitto, Jarlsburg and Parmesan cheeses.  Gruyere makes the best quiche, but I don't have an affordable supply so I skip it.  The best bacon is the thick, slab-type.  If you are using pathetic bacon, use a couple extra strips.

food: bread worth its butter

Just in case you don't know this recipe, here it is again:

No Knead Bread

Adapted from Jim Lahey, Sullivan Street Bakery NYC, originally published in November 2006.

Time: About 1½ hours plus 10 to 20 hours rising time

INGREDIENTS

3 cups King Arthur bread flour, plus more for dusting
Handful of semolina flour for dusting (adds "tooth" to the crust)
¼ teaspoon instant yeast
1 tablespoon sea salt
1 5/8 cups lukewarm water

INSTRUCTIONS

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups lukewarm water and stir all ingredients with a fork until blended.  The dough will be shaggy and sticky. Cover the bowl with plastic wrap and allow the dough rest at least 10 hours, preferably about 18 - 20 hours, at room temperature (approx 70 degrees).

2.  After the rise time (at least 10 hours), spread a smooth cotton towel on the countertop.  Lightly coat the towel with a mixture of bread flour and semolina.  Do not use a fancy towel because sometimes the dough will stick, especially in warmer temperatures. 

3.  Place a 6 - 8 quart heavy pot with a lid into the oven (cast iron, enamel, Pyrex or ceramic). I use a Le Creuset.  Preheat oven to 450 degrees.

4.  Remove the dough from the rising bowl.  Fold a couple of times to shape it into a roundish lump.  Place it on the towel that has been generously dusted with flour.  Loosely wrap the dough with the floured towel and let it rise for another 30 minutes (or up to several hours). I often start the second rise at the same time that I start to preheat the oven.   

5.  When the oven is preheated, carefully remove the hot pot from the oven.  Working quickly and carefully, remove the lid from the pot and drop the dough inside.  Cover the pot with the lid and return to the oven.  

6.  Bake for 30 minutes, then remove the lid and bake for another 15 minutes, until loaf is beautifully browned. 

7.  Remove bread from pot using tongs and cool on a wooden breadboard or rack.

Yield: One 1½-pound loaf.

Download No Knead Bread.pdf

food: chocolate chess pie

This simple and quick recipe is truly delicious.  Forget that scene in The Help.  Over years of making this pie, I have made a few minor adjustments to the original recipe courtesy Thad Eure Jr. and Charles M. Winston of The Angus Barn in my home town of Raleigh, North Carolina.

INGREDIENTS

2 oz Baker's semi-sweet chocolate
1 unbaked pie crust (use the rolled type in the refrigeration section of the grocery store)
2 eggs, beaten
1 cup sugar
2 sticks salted butter (1/2 cup)
1-2 tsp vanilla
Dash of sea salt
Optional: dash of cinnamon

DIRECTIONS

Preheat oven to 350 F.  Press the crust into a 9" pie pan and decorate the edges with a fork.  In a medium saucepan over low heat, melt butter, chocolate, sugar and salt.  Stir occasionally to prevent the sugar from burning.  When the mixture is fully blended, remove from heat.  Add the vanilla and eggs.  Whip vigorously with a handheld whisk for about 30 seconds.  Pour into the crust and bake for 35 minutes.  Serve with chantilly cream.

recipe: chicken with herb dumplings and gravy

Adapted from Kittencalskitchen (2005)

Serves 6 - 8
NOTE:  You need 3 - 4 cups of homemade chicken stock for this recipe (prepare in advance).

INGREDIENTS
◦    2 lbs chicken breasts (or other de-boned, skinless chicken)  
◦    Sea salt and fresh pepper to taste
◦    3 - 4 cups homemade chicken stock
◦    3/4 cup dry white wine
◦    3/4 cup flour, plus 3 tablespoons
◦    1/4 cup cornmeal
◦    1 teaspoon baking powder
◦    1/4 teaspoon baking soda
◦    1/4 teaspoon fine salt
◦    2 tablespoons cold butter, cut into very small pieces
◦    2-3 tablespoons shallots, chopped finely
◦    Zest of one lemon
◦    3 tablespoons fresh parsley chopped very fine
◦    1/4 cup heavy whipping cream
◦    1-2 Tbs olive oil
◦    2/3 cup buttermilk*

* Make your own buttermilk from milk and cider vinegar or lemon juice.  Combine 1 cup whole milk with 1 tablespoon cider vinegar or lemon; let stand at room temperature for 5 minutes before using.

DIRECTIONS

Place 3-4 cups chicken broth and 3/4 cup wine in a large, deep skillet.  Bring to a boil; then reduce heat to very low.  Taste the liquid and correct salt.  Add the raw chicken and cook it slowly.  Flip the pieces of meat if necessary.  Do not overcook -- if anything, undercook just slightly.

While the chicken is cooking, prepare the dumplings.

In a medium-sized bowl, combine: 3/4 cup flour, 1/4 cup cornmeal, 1 tsp baking powder, 1/4 tps baking soda, salt and pepper to taste.  Transfer onto a clean surface (in a pile) and use a pastry knife to cut in the cold butter.  Return to bowl.  Stir in the shallots, parsley and lemon zest to create a course mixture.  Add the buttermilk and combine all ingredients with your hands -- do not overwork!  The tiny pieces of butter will remain intact. Set the dough aside at room temperature.  (The dough will be a light green color.  If you don’t like a strong herb flavor, reduce the quantity of parsley and/or shallots accordingly).

When the chicken is just cooked, remove it from the skillet and set it aside to cool at room temperature.  Reserve the liquid in the skillet.  Turn the heat up to medium (simmering).  

In a separate bowl, use a whisk to combine the whipping cream and 3 tablespoons of flour until smooth.  You can add some hot broth from the skillet to aid this process.  Pour the cream and flour mixture into the the skillet and whisk all ingredients to combine in a smooth gravy.  Taste and correct salt and pepper as needed.

Use a large spoon to carefully “dollop” the dumpling batter into the skillet.  The batter will make 8 - 10 large dumplings.  Space them as far apart as possible because they will swell as they cook.  Do not layer them!  

Cover the skillet, reduce heat to low and lightly simmer for 12 - 15 minutes (until the tops of the dumplings are dry).  

While the dumplings are cooking, use your fingers to shred the chicken.  Season with salt and pepper. Add 1-2 tbs olive oil and toss to blend the flavors evenly.

Add the shredded chicken to the skillet on top of the dumplings.  Do not stir.  Cover and cook for an additional 2-3 minutes.

Serve on a deep platter.