Sauteed Radishes with Peas and Mint

 

Sauteed Radishes with Peas and Mint

I love it when I find a new way to cook an old favorite.  I have been seeing radishes in my market basket almost weekly for the past couple of months.  For the most part I just pop them in my mouth and eat them as a snack – although sometimes when I am really in the mood for something special, I thinly slice them and place them on some French bread with butter - then I sprinkle some sea salt on top.  Yum.  It really doesn’t get any better than that.  That was before I realized that you could actually cook them…

When I saw the recipe in my market basket for the first time, I must admit I was skeptical.  I couldn’t imagine that they would taste good cooked – boy was I wrong.  Cooking radishes takes the bite out of them.  They are left with a wonderful flavor and an even better texture.  You can still taste the water inside of them, as they burst in your mouth.  This recipe really took them to another level though.  The mint really brought out the deep flavor of the radishes, and because I had some fresh peas to use, and peas are amazing with mint – I thought they would go well.  Oh did they ever.  I quickly ran outside to photograph since I didn’t want to miss this opportunity.  And hey, not only were they delicious, the colors were beautiful.  Bonus.

Ingredients

  • 1 pound radishes, trimmed and cut into wedges
  • 1 cup fresh shelled peas
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 tablespoons mint, chopped
  • Sea salt and fresh ground pepper

Method:

Heat oil and butter in a large saute pan over medium heat. Let butter melt and then cook a bit longer, until it’s a deep golden and beginning to take on a nutty smell, about 2 minutes total.

Add radishes and peas to pan and toss to coat. Sprinkle with salt and pepper. Cook for 8-10 minutes, tossing frequently, until radishes are tender and tinged with caramelization in places. Let cool slightly and sprinkle with mint and additional salt to taste.

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Sauteed Radishes

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Bacon and Leek Risotto

 

Bacon and Leek Risotto

It is hard to be on a treadmill day after day, not feeling like you are actually getting anywhere.  There is so much going on at work these days, I take one step forward, and two steps back.  I told my team a little secret yesterday…sometimes I go home and make myself a list of things to do – just so I can check things off and feel like I have accomplished something.  Yep, I have a problem.

Fortunately I finally figured out my blog problem.  I have to say, I love WordPress, I have had very little issues with them.  Super easy to use, very easy to get help – but this one really baffled me.  For some reason when I looked at my post, I was looking at the code – not what it looks like on the other side.  Well, once I actually was coherent and spent a few minutes thinking about it – I realized there were two tabs on the upper right hand side – “Visual” and “Text”.  It somehow switched to “Text” and when I switched it to “Visual” the code disappeared.  The menu bars were still not the same, and either was the picture, but I figured out I had to click the “Toolbar Toggle” – and then edit the picture and make it bigger.  Whew.  I felt a whole lot better afterwards – like I really had accomplished a lot.  I love that feeling.

So I have mentioned the market basket that we started getting on Thursdays – it seriously is one of the highlights of my week.  Not only am I amazed at what they stick in there week after week, it gives me another opportunity to feel like I am accomplishing something.  If I can use up everything in that basket every week – that is quite a feat.  I am finding myself thinking creatively about cooking again, and I love it.  The leeks have been beautiful lately – nice and big, and bursting with flavor.  I found this recipe in Cooking Light and decided that it was a risotto night – I needed to use up the leeks, and the sweet and smoky bacon that they had put in the basket – from my absolute favorite farm.  Maybe it was the ingredients that I used, but this risotto was over the top delicious.  For a weeknight dinner, it certainly felt special.  Like I had finally gotten off the treadmill and actually ran a mile.  For once, it felt good to run back…

Ingredients

  • 5 cups unsalted chicken stock (such as Swanson)
  • 2 cups water
  • 4 bacon slices
  • 1 tablespoon olive oil
  • 4 cups thinly sliced leek (about 4 large)
  • 1/2 cup sliced shallots
  • 1 1/2 tablespoons chopped fresh thyme
  • 2 garlic cloves, minced
  • 2 cups uncooked Arborio rice
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons unsalted butter
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher salt
  • 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)
  • 2 tablespoons chopped fresh flat-leaf parsley

Preparation

Bring stock and 2 cups water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add oil to pan; swirl to coat. Add leek, shallots, thyme, and garlic to pan; sauté 4 minutes or until tender. Stir in rice; cook 2 minutes. Stir in 1/2 cup stock mixture; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Reserve 1/3 cup stock mixture. Add remaining stock mixture, 1/4 cup at a time, stirring constantly until liquid is absorbed before adding more (about 25 minutes total). Stir in lemon juice, butter, pepper, salt, and Parmigiano-Reggiano. Remove pan from heat. Stir in reserved 1/3 cup stock mixture. Sprinkle with reserved bacon and chopped parsley. Serve immediately.

For a printer-friendly version of this recipe, please click here:  Bacon and Leek Risotto

Crispy Broccoli-Carrot Fritters

Crispy Broccoli-Carrot Fritters

My daughters are very adventurous eaters – compared to most kids their age.  Last night when we were driving home, I asked my younger daughter was she wanted for dinner, and would you believe she asked me to make something new?  What 8 year old asks for that?  I would have expected her to say – macaroni and cheese, pizza or a big cheese quesadilla – but no, she wanted to try something different.  I guess I dug my own grave there.

I love that they are willing to try just about anything – now, that doesn’t mean they like everything – but at least they are open to trying.  There are a few things though that each of them still won’t touch with a 10 foot poll.  The problem is that they are not obscure things – they are the basics.  Fortunately there are not that many – although they usually are in the vegetable category.  My younger daughter can’t stand cooked carrots.  She actually likes them raw – but cook them, and forget it.  She hates the taste, but more than that she complains about the texture.  Go figure.

In the fall we have a tradition of going to a German restaurant to get some delicious Schnitzel.  We used to drive all the way across town to go to this place we loved, but over the years it just went downhill.  So this year we decided to try a new place that had just opened up in our neighborhood.  It is a great neighborhood joint, and the owner is from Germany.  The food is delicious – and he plays this little game with the kids.  If you eat all of your carrots, you get a big plate of Gummy Bears topped with whipped cream.  Wow, that was quite a dilemma.  Of course my older daughter wasted no time eating her carrots.  She saw the pot of gold at the end of the rainbow – but my younger daughter just couldn’t do it.  The owner came back to the table quite a few times, and told her she had to eat her carrots, and I swear she almost burst into tears.  We made her eat one, and seriously that was all I could watch.  We helped her with the rest so she could also get her treat.  There was no way we were leaving that place without the prize.

Recently I was looking through Cooking Light, and found this recipe that looked just scrumptious.  Ok, just about anything fried has me sold – but then dipping it into a yogurt dill sauce?  Come on.  So, I had to give these a try.  I knew that keeping the carrots in the recipe was risky, but I figured if she can eat them here, that is at least a start.  Would you believe she actually scarfed these down completely?  She loved every bit of them, and remarked that she couldn’t even taste the carrots – score!  It is the little victories that count – and the fact that she was willing to give them a try.  I will give her a pot of gold for that any day.

Ingredients

  • 4 cups water
  • 2 cups broccoli florets
  • 1 cup matchstick-cut carrots
  • 2.25 ounces all-purpose flour (about 1/2 cup)
  • 1.5 ounces Parmesan cheese, grated (about 1/3 cup)
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 2 green onions, thinly sliced
  • 1 large egg
  • 2 tablespoons olive oil
  • 1 cup plain low-fat yogurt
  • 2 teaspoons chopped fresh dill

Preparation

Place 4 cups water, broccoli, and carrots in a small saucepan; bring to a boil. Cook 4 minutes; drain. Pat broccoli mixture dry with paper towels; finely chop. Place broccoli mixture and flour in a large bowl; stir to coat. Add cheese, salt, pepper, onions, and egg to broccoli mixture; stir to combine.

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Spoon 1/4 cup broccoli mixture into a dry measuring cup. Pour mixture into pan; flatten slightly. Repeat procedure 7 times to form 8 fritters. Cook 4 minutes on each side or until golden brown. Combine yogurt and dill in a small bowl. Serve yogurt mixture with fritters.

For a printer-friendly version of this recipe, please click here:  Crispy Broccoli-Carrot Fritters

Canal House Lentils

Canal House Lentils

To most of us, the world is not black and white.  The world is filled with beautiful colors all around us, that make us smile and think.  Of course here in the Pacific Northwest, there are definitely times of the year where the world truly does seem gray, but when you look beyond the gray skies, there is still a vibrancy in the air.  Many times it is what’s going on inside though that makes those colors dance.  At work, I live in a very gray space – and although there are times when we long for the black and white – it is the gray that can haunt people.  I watch it all the time.

Fortunately for me, even though I may live in a very gray space (literally and figuratively), I have plenty of color that keeps my days interesting.  Whether that is coming home to the drama of having two daughters, my co-workers that never cease to amaze me, or the food that I dream of making in all of my spare time.  It is the color that always keeps me going.

I have been on a little lentil kick lately.  It always seems to happen, I make a dish using a certain ingredient, and it is so good – I think about what else I can do.  That’s what happened with the lentils.  I saw this recipe in Bon Appetit, and after my last dish came out so wonderfully, I decided to try for another.  Wow.  That’s just about all I can say.  Wow.  I never thought of using soy sauce with lentils before – and I have been missing out.  Even my younger daughter was eating them up – although I can’t claim true victory with her, she has been eating just about everything lately.

So, the next time you find yourself in a gray space, try to dig a little deeper.  Just think about lentils.  They look so boring and drab, but if you season them right, they will be singing at your table.  Even though black and white may be easier, life is a hell of a lot more interesting when you add a bit of color.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium leek, white and pale-green parts only, finely chopped
  • 1 clove garlic, thinly sliced
  • 1 tablespoon tomato paste
  • 1 cup green lentils, preferably French
  • 2 tablespoons reduced-sodium soy sauce
  • Kosher salt and freshly ground black pepper
  • Thinly sliced scallions (optional; for serving)

Preparation

Heat oil in a medium saucepan over medium heat. Add leek, garlic, and tomato paste and cook, stirring often, until fragrant and tomato paste begins to darken, about 4 minutes. Add lentils and 2½ cups water. Bring to a boil; reduce heat, cover, and simmer, stirring occasionally, until lentils are tender, 45–55 minutes.

Remove from heat and let sit, covered, 10 minutes; add soy sauce and season with salt and pepper. Serve lentils topped with scallions, if desired.

DO AHEAD: Lentils can be made 5 days ahead. Cover and chill.

For a printer-friendly version of this recipe, please click here:  Canal House Lentils

Indian Parantha

Indian Parantha

What a week…and I can’t believe it is only Wednesday.  I am only posting this tonight because I need a break from the madness.  Yes, there has been some serious madness going on this week.  I have probably two of the most important meetings I will have all year – tomorrow.  Isn’t that always the way things go?

And just when I didn’t think I could take anymore – tonight my daughter went to her new middle school she was redistricted to next year.  We have all been trying to look on the bright side of this move, but seriously, I see very little positives at all.  The worst part of all is that the majority of her friends will not be joining her.  Tonight they invited current 6th and 7th graders to come and talk about their new school, and what electives they would like to see.  This will be the first of a series of meetings with the kids – because at this point, they still have nothing but a Principal and a couple of teachers.  When she got in the car, she started telling me about how depressing it was.  The school is horribly old and run down, the science classrooms are from the dark ages (unlike her current school that was renovated a few years ago, and is beautiful) – and there won’t be an orchestra room (we are still crossing our fingers for an orchestra – there are 5 in her current school).  She said at one point the principal asked them to write down what they like about their current school – and one of her friends wrote this:

MY FRIENDS

Thanks for taking them away from me

I almost burst into tears.  I guess the principal saw this, and told the girl that they were supposed to be focusing on the positives, and to please turn that piece of paper over.  ARE YOU KIDDING ME???  My daughter said they are just looking for a way to get out their feelings – and I completely agree with her.  They need to be a little sensitive about this change…geez.

So – as you can see, I am in fine form right now, and trying to get out of this funk in preparation for tomorrow.  So now it is time to switch gears and talk about something that puts a smile on my face.  Indian Parantha.  The other week I took a class at my favorite Community Kitchen - all about making Indian breads.  One of my very good friends is from India and when I was pregnant she would bring me to her house so she could cook for me.  This was one of the things she would make – and she make them so easily – and beautifully.  I have to admit – they were not that difficult to make, and boy did they taste delicious – particularly with some ghee brushed on top.  Maybe if I can get through tomorrow, this will be my treat afterwards.  Personally, I think I will need something a little stronger, but this will be a nice accompaniment…

Ingredients

  • 2 cups white whole wheat flour (Chapatti Atta in the indian grocery stores)
  • 3/4 cup cool water

Preparation

Using your hands, bring this together in a large mixing bowl to form a ball.  Knead it in the bowl for a minute until the dough comes off your hands.  Let the dough rest at room temperature for 5 minutes.

Preheat a cast iron griddle on medium low.  You will have to adjust the heat after the first roti depending on how fast or slow it is cooking, every stove is different.

Divide the dough into 10 equal portions.  Place one portion of dough in the palm of your hand and knead it with your other hand 10 times, roll it into a ball and flatten it slightly.  Pinch it into a flat disk about 3″ in diameter, lightly dust it in dry flour. On a lightly floured wooden cutting board or smooth countertop roll out to a 6″ diameter circle. If it starts to stick, pick it up and dust with more flour. Place the roti between the palm of your hands and shake off any extra flour. Place the roti on the grill for approximately one minute.  When the color of the roti has changed to a slightly deep tan flip the roti. There should be no brown spots on the other side. If there is, lower the heat until light brown spots appear all over the other side. Cook for another minute gently pressing down on the roti with a folded tea towel until light brown spots appear all over the other side.  Flip roti one more
time and cook for another minute gently pressing down with a tea towel slightly turning the roti. The roti should fill with hot air. Continue pressing gently, remove from heat and serve immediately with a dab of butter.

For a printer-friendly version of this recipe, please click here:  Indian Parantha

Lentil Salad with Soft-Cooked Eggs

Lentil Salad with Soft-Cooked Eggs

Lunch has never been my favorite meal and I think I know why.  At home on the weekends, it seems to be more of a chore than anything else.  The girls are usually not starving, because they had a late breakfast – and they never know what to eat.  If it were up to them they would have a brunch every day – with eggs, pancakes, bacon, etc…  At work, although I am starving, I have to force myself to get to the cafeteria just to get something healthy in my body.  Then I just march back up the five flights of stairs just to sit in my office and eat while I catch up on email.  How is that healthy?

When I am traveling in Europe it is completely different.  Even when I am in the office we take the time to go to the cafeteria and sit down and eat – that is if we don’t get out of the building and eat somewhere else.  Even when we have meetings, we take the time to have lunch.  When I studied there during college, I remember that was the only meal that I didn’t eat with my French family – that was their family time – the kids left school to go home for lunch, and that was the big meal of the day.  It makes sense – you have hours to burn off the food and then you eat a light dinner before going to bed.

When I am home on the weekends, my go-to-lunch is an egg sandwich.  I tend not to eat eggs for breakfast, but by lunch time that is exactly what I need.  I have been staring at the lentils in my pantry for quite a while now, when this recipe flew out of the stacked pile from Cooking Light.  A big light bulb went off in my head.  Instead of my typical egg sandwich, why not take the time to make this lentil salad that I can enjoy a few times this week, and cook a soft boiled egg to go on top – just like the beautiful picture next to the recipe.  I swear, it was calling me.

My egg was probably a little softer than the recipe called for – but it was perfect for me.  The yolk drizzled over the top of the arugula and the combination with the lentils was to die for.  By the time this was done, the girls had already eaten, and were upstairs – so I had the kitchen to myself.  It was almost luxurious – sitting there with my beautiful salad. Not having to get up and get something for someone.  I took my time, and savored every bite.  Now I can see why lunch is so appealing – if only life always quieted down during the middle of the day.  Keep dreaming…

Ingredients

  • 1 1/4 cups dried petite green lentils
  • 6  large eggs
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoons minced garlic
  • 3/4 teaspoon kosher salt
  • 3/8 teaspoon freshly ground black pepper, divided
  • 1 1/4 cups diced red bell pepper
  • 1/2 cup chopped green onions
  • 1/2 cup diced celery
  • 8 cups baby arugula

Preparation

Place lentils in a medium saucepan. Cover with water to 3 inches above lentils; bring to a boil. Reduce heat, and simmer 20 minutes or until lentils are tender. Drain and keep warm.

Add water to a large saucepan to a depth of 3 inches; bring to a boil. Add eggs; boil 5 minutes and 30 seconds. Drain. Plunge eggs into ice water; let stand 5 minutes. Drain and peel.

Combine oil, vinegar, mustard, garlic, salt, and 1/4 teaspoon black pepper in a medium bowl, stirring with a whisk. Set aside 2 tablespoons oil mixture. Add lentils, bell pepper, onions, and celery to remaining oil mixture; toss gently to coat. Place reserved 2 tablespoons oil mixture and arugula in a large bowl; toss to coat.

Place about 3/4 cup lentil mixture and about 1 cup arugula mixture on each of 6 plates. Cut eggs in half lengthwise; top each serving with 2 egg halves. Sprinkle evenly with remaining 1/8 teaspoon black pepper.

For a printer-friendly version of this recipe, please click here:  Lentil Salad with Soft-Cooked Eggs

Fluffy Buttermilk Drop Biscuits

Fluffy Buttermilk Drop Biscuits

Accountability.  What an important word.  Over the years, it has become more and more important for various reasons.  It was not a word I really focused on until I was an adult – and the word really made an impression on me with respect to work.  When you are a kid – you always want to blame everyone else for anything that goes wrong.  Mom gets a big brunt of these…but seriously, it is always someone else’s fault.  At times, that can be accurate – but it most cases, everyone has some aspect of accountability in the situation.

We are dealing with a tricky issue right now with my younger daughter.  There is a boy in her class that has been bothering her for quite some time.  At first it seemed innocent enough, and that maybe he had a crush on her – but unfortunately it has gotten a little more serious, and he has started to get physical.  There is always a part of me that wonders if she is egging him on – but at some point you cross the line.  Even some slight antagonism does not deserve physical violence or disparaging language.  Fortunately we are on a good path forward though with the teacher’s support.

Some adults though never really learn to hold themselves accountable – and it can be extremely damaging.  Sometimes all it takes is just a little humility – to let the other person see that you are not perfect.  Sometimes though you wait too long to hold yourself accountable, and by the time it hits you, it is too late.  The damage is done, and there is no going back.

When I started this blog, one of my hesitations was around accountability.  If I was going to post recipes, tell you how great they turned out – then you try them and they are bust – that wouldn’t make me feel very good.  Now I know like everyone else – cooking is as much of an art as it is a science.  Ingredients have a lot to do with how the recipes come out – and ingredients can be different depending on where you live, how fresh they are, etc…  Just last week I got a comment on my banana bread recipe – the person’s banana bread didn’t rise, and she didn’t understand why.  I suspected it had to do with the baking soda/powder she used – and maybe one of them had gone bad.  She tried it again with fresh baking soda/powder, and fortunately – it came out perfectly.  One of the reasons why I post so many recipes from Cooking Light and Bon Appetit – is they have a team of testers that make these recipes before they are published.  Then I make it myself – and if it turns out good – usually I put it on the blog.  I hold myself accountable to posting good quality recipes  – and if you can follow directions, you will come out with good results – but that doesn’t always happen – and when it doesn’t – I am truly sorry.

I know people were eyeing the biscuits that I posted last week with the Broccoli-Cheese Soup – so here they are.  I make a lot of biscuits, but this recipe from Cooking Light is really a keeper.  I loved how quick and easy these were – and that they were seriously light as a feather.  They were by far some of the best biscuits I have ever made – and you can hold me accountable if you don’t agree.

Ingredients

  • 5.6 ounces unbleached all-purpose flour (about 1 1/4 cups)
  • 3.6 ounces white whole-wheat flour (about 3/4 cup)
  • 2 teaspoons baking powder
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup unsalted butter
  • 1 1/4 cups very cold fat-free buttermilk
  • 1 tablespoon canola oil

Preparation

Preheat oven to 450°.

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, sugar, salt, and baking soda in a large bowl, stirring with a whisk to combine.

Place butter in a microwave-safe bowl. Microwave at HIGH for 1 minute or until completely melted. Add cold buttermilk, stirring until butter forms small clumps. Add oil, stirring to combine.

Add buttermilk mixture to flour mixture; stir with a rubber spatula until just incorporated (do not overmix) and batter pulls away from sides of bowl. (Batter will be very wet.)

Drop batter in mounds of 2 heaping tablespoonfuls onto a baking sheet lined with parchment paper. Bake at 450° for 11 minutes or until golden. Cool 3 minutes; serve warm.

For a printer-friendly version of this recipe, please click here:  Fluffy Buttermilk Drop Biscuits

Zucchini Fritters

Zuchini Fritters

I can’t believe summer is over…and school is about to begin again (we think – more on that below).  This was definitely a summer that I will remember forever, for so many reasons.  So many good memories, and of course some I would like to forget, but that is the way life is.  Fortunately I was able to do a lot of cooking in August to make up for a very busy July.  I feel nice and refreshed, and ready to tackle the real world again.  There are some important things I need to take care of, and I finally feel like I am in a position to do so.  It is amazing what a couple of weeks of clearing your head can do, and that’s exactly what I did.

So school…back to that topic.  It is actually been nice to see my daughter’s friends start emailing each other about how excited they are for school to start.  Imagine my older daughter’s disappointment when we got the phone call last week explaining why that might not happen.  Yes, Seattle Public Schools may go on strike.  Their contract expired this weekend, but as of Monday they seemed to have reached a tentative agreement – thank goodness.  They were supposed to vote tonight at 5pm, but we have not heard anything yet.  I am hoping that no news is good news…

While we are still in summer mode, I wanted to talk about zucchini – a vegetable that seems to do well in just about every garden except for ours.  I still remember when I would have so many zucchini’s from the garden, we were almost on an all zucchini diet (in fact, I have done my share of zucchini posts on this blog…check them out: zucchini bread, stuffed zucchini, garden rice casserole, even these which look very familiar to this recipe, but with a focus on dill) – now I have to rely on friends to share, or support our local farmer’s at the Saturday Market.  I saw this recipe in Bon Appetit, and had to get my hands on some zucchini to test it out.  I love potato pancakes, and thought these would give them a run for their money.  Oh boy did they – these were tender on the inside, crisp on the outside, and that dipping sauce gave the pancakes just a zing of flavor.  What a perfect way to get your kids to eat some veges, if they were where my kids were a couple of years ago.  Of course now my kids dug right in, and they loved them.

If your kids started school last week, I hope things are going well – and if you are supposed to start this week – I wish you luck.  For all of you in Seattle, let’s hope that the right decision gets made – for our teachers and our children.

Ingredients

Soy Dipping Sauce

  • 3 tablespoons unseasoned rice vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 1/2 teaspoons sugar
  • Crushed red pepper flakes

Fritters

  • 1 1/2 pounds zucchini (about 3 medium), grated
  • 1/2 teaspoon kosher salt plus more for seasoning
  • 1 large egg
  • 1/4 cup all-purpose flour
  • 3 tablespoons finely chopped fresh chives
  • 1 tablespoon cornstarch
  • Freshly ground black pepper
  • 1/3 cup vegetable oil

Preparation

Soy Dipping Sauce

Mix vinegar, soy sauce, sugar, and a pinch of red pepper flakes in a small bowl until sugar is dissolved. Set aside.

Fritters

Place zucchini in a colander set in the sink and toss with 1/2 teaspoons salt. Let stand 10 minutes, then wring zucchini dry in a clean kitchen towel. Place zucchini in a large bowl and gently mix in egg, flour, chives, and cornstarch; season with salt and pepper.

Heat oil in a large skillet over medium heat. Working in 2 batches, drop 1/4-cupfuls zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side. Transfer fritters to a paper towel–lined plate; season with salt. Serve with soy dipping sauce.

DO AHEAD: Fritters can be made 30 minutes ahead. Keep warm in a 200° oven.

For a printer-friendly version of this recipe, please click here:  Zucchini Fritters

Zucchini Fritters 2

Egg Salad Sandwiches

Egg Salad Sandwiches

Egg Salad, just writing the words puts a smile on my face.   I am not sure when the obsession with egg salad started, but it is certainly up there with fennel, cream cheese frosting and cucumbers in cocktails.  The problem with egg salad is that there can be so much variation in how it is made, I find myself almost afraid to order it in a restaurant unless I am absolutely sure it is made “my way”.

So let’s talk about where things can go wrong – and understand, this is completely my opinion, I think that egg salad can definitely be an emotional topic, where people feel very strongly that there way is the best.   I personally can’t stand Miracle Whip – I am not into that taste – I am a purest when it comes to mayonnaise.  I like Helman’s (on the east coast), and Best Foods (on the west) – it is the classic eggs and oil mayonnaise – and over the years, I have become partial to the “light” variety.  I think the regular version is just too heavy.  In addition, I like my egg salad to be heavy on the egg, and light on the mayo.  A rule of thumb for me is if you can take a spoon of egg salad, turn the spoon over, and it stays on the spoon, it is perfect.  You have to get the right portion of egg to mayo for that to happen.

Next is the celery – there has to be celery, and if there is no celery to be found, a substitution of fennel, red bell pepper, or something else crunchy will do.  You need that crunch to go along with the softness of the hard boiled egg.  Herbs are another plus – I love putting dill in my egg salad – it takes it to that wow level that I just love.  Then there are the extras when you put the sandwich together – like bacon, lettuce, even tomato goes incredibly well.  I have made mine with black olives, pickles, roasted red peppers, sprouts, the sky is the limit – as long as the base is good – it always comes back to the egg salad.

I saw this recipe in Cooking Light, and I had never made egg salad with yogurt before –  I couldn’t wait to try it.  This recipe was OUTSTANDING!!!  What a perfect recipe – the consistency was exactly the way I love it, the hot sauce was an amazing addition, the arugula was a welcome green, and oh those bacon crumbles.  An all around winner in my book – it was so good, I made it multiple times this week just to get my fill.  It was exactly what I needed.

Ingredients

  • 2  center-cut bacon slices
  • 1/3 cup thinly sliced green onions
  • 2 tablespoons canola mayonnaise
  • 1 tablespoon plain fat-free yogurt
  • 1 1/2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon kosher salt
  • 6  hard-cooked large eggs, chopped
  • 2 cups arugula
  • 8  whole-grain bread slices

Preparation

Cook bacon in a medium saucepan over medium-high heat 3 minutes or until crisp. Remove bacon from pan; crumble. Place bacon in a large bowl. Stir in onions and next 5 ingredients (through salt). Gently stir in eggs.

Arrange 1/2 cup arugula on each of 4 bread slices. Top each serving with 1/3 cup egg mixture and 1 bread slice.

For a printer-friendly version of this recipe, please click here:  Egg Salad Sandwiches

Parmesan Bread Pudding with Broccoli Rabe and Pancetta

Parmesan Bread Pudding

I have a love hate relationship with salt.  I love salt – it is a necessary ingredient for almost everything, although sometimes too much of a good thing completely backfires.  That’s exactly what happens with salt.  As soon as you cross over the edge of too much salt – your entire recipe is ruined.  Then I hate salt.   There are times when a wedge of potato can fix your mess (like in soups), but there are other times when you are just out of luck.  Boy do I hate when that happens…and it is not always my fault – which makes it even worse.

Over the years, I have gotten really good at knowing when I have salted enough.  If anything, I will err on the side of a little less salt, and put the salt on the table for people to add their own.  My in-laws for instance, do not use any salt – I have to be very careful when I cook for them that there is no hint of salt – I can use a little to bring out the flavor – but that is about it.  Eggs are just about the most difficult thing to judge though – especially when they are raw, and you are trying to salt before you cook.

I saw this recipe in Bon Appetit, and I have been excited to make it for months.  I finally had the opportunity – and when I read through the recipe, there was one thing that struck me – the amount of salt.  The recipe called for a teaspoon of salt – that is a lot – but then again, there were six eggs.  I decided to follow the recipe exactly, since Bon Appetit usually does an excellent job testing their recipes before they publish.  I should have gone with my instincts.  This dish was so salty, it was almost hard to eat.  I was super disappointed, because I could tell that it would have been awesome had the salt not overpowered the world.  I had to make it again – it was driving me nuts.  This time I put in half the salt – and it was so much better – I could actually taste the pancetta and the cheese, oh and that tender bread that was crunchy on the outside – wow.  Exactly what I had imagined the first time.

I amended the recipe below to save you from high blood pressure, swelling, drinking too much water (hey wait, that’s a good thing isn’t it) – and so you can taste all those other ingredients in this bread pudding.  Don’t worry salt – even though I may hate you at times, I will always find a way to love you again.  Isn’t that what a love hate relationship is all about?  Or is it, I hate to love you, and love to hate you?  Now that’s just plain silly.

Ingredients

  • 1 tablespoon olive oil
  • 2 garlic cloves, thinly sliced
  • 1/2 teaspoon crushed red pepper flakes
  • 1 medium bunch broccoli rabe (rapini), trimmed, cut into 1/2-inch pieces
  • 1 teaspoon kosher salt plus more
  • 1/2 teaspoon freshly ground black pepper plus more
  • 6 large eggs
  • 1 1/2 cups whole  milk
  • 1/2 pound country-style white bread, cut into 1-inch pieces (about 8 cups)
  • 1/2 cup plus 2 tablespoons finely grated Parmesan
  • 6 thin slices pancetta (Italian bacon)

Preparation

Preheat oven to 350°. Heat oil in a large skillet over medium  heat. Add garlic and red pepper flakes. Stir until garlic is softened, about 30  seconds. Add broccoli rabe; sea-son with salt and pepper. Cook, tossing, until  wilted, about 2 minutes; let cool slightly.  Meanwhile, whisk eggs, milk, 2 teaspoons salt, and 1/2  teaspoons pepper in a large bowl to blend. Add broccoli rabe mixture, bread, and  1/2 cup Parmesan; toss to combine. Transfer to a 1-1/2-qt. baking dish. Top with  pancetta and remaining 2 tablespoons Parmesan.

Bake pudding until puffed, browned in spots, and set in the  center, 45-55 minutes.

For a printer-friendly version of this recipe, please click here:  Parmesan Bread Pudding with Broccoli Rabe and Pancetta

Parmesan Bread Pudding 2