Wednesday, October 16, 2019

Green Tea Ice Cream

This is one of the recipes I found in my draft folder that had never been published. It was from one of the themed dinners we used to do with our friends, Chris and Tracie. I posted the other recipes from this meal back in 2015 (!!!) but not this one. I wish I knew why. It was an Asian-inspired meal and we made: Pork and Shrimp Dumplings, Fried Rice, someone brought sushi and someone else brought some sort of meat dish. Forgive me, it's been 4+ years.

This is what I wrote at the time:

One of T's contributions to our Asian meal was Green Tea Ice Cream. I've never had it before and couldn't wait to try it.

Asian night
(all photos by T. Casey)

Just look at that color - I love it!

Asian night

Green Tea Ice Cream
As seen on Annie's Eats
Yield: about 1 quart

1 cup whole milk
3/4 cup sugar
Pinch of salt
2 cups heavy cream
4 teaspoons matcha (green tea powder)
6 large egg yolks

Combine the milk, sugar and salt in a medium saucepan. Heat over medium heat until warmed through. Meanwhile pour the heavy cream into a large bowl and whisk in the matcha. Set a fine mesh sieve over the bowl.

In a separate medium bowl, whisk the egg yolks until smooth. Whisking constantly, slowly pour the warmed milk mixture into the bowl with the egg yolks. Return the entire mixture to the saucepan and continue to cook, stirring constantly and scraping the bottom of the pan, until the mixture thickens slightly (it will register 170-175˚ F on an instant read thermometer). Immediately remove from the heat and pour the mixture through the mesh strainer into the bowl with the cream mixture. Whisk the mixture vigorously to dissolve the green tea powder. Cover and chill in the refrigerator.

Once the mixture is thoroughly chilled, transfer it to an ice cream maker and freeze according to the manufacturer’s instructions.
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Tuesday, October 15, 2019

Sour Cream Noodle Bake

This is another recipe that I made a lot last year and apparently never found the time to blog. Sorry about that, folks. It's from the ever-popular Ree Drummond, a.k.a., the Pioneer Woman, so you might have already seen it over on her blog. It's an easy, comforting weeknight dinner that we all love.

Sour cream noodle bake

If you aren't sure how you feel about cottage cheese, never fear. It combines beautifully with the other ingredients and makes the whole thing taste insanely good. Trust me.

Sour Cream Noodle Bake
From The Pioneer Woman

1 1/4 pounds ground beef
1 15oz can tomato sauce
1/2 teaspoon salt
Freshly ground black pepper
1 bag egg noodles
1/2 cup sour cream
1 1/4 cups small curd cottage cheese
1/2 cup sliced scallions
1 cup grated sharp cheddar cheese

Preheat oven to 350 degrees. Spray a 9 x 13" baking dish with cooking spray.

Brown ground beef in a large skillet. Drain fat, then stir in the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. Simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add scallions and stir.

To assemble, add half of the noodles to the baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese.

Bake for 20 minutes, or until all cheese is melted. Serve with salad and crusty French bread.
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Monday, October 14, 2019

Kofta in Pita Pockets with Cucumber-Tomato Salad

Katie is a voracious reader and while we love the beauty of inter-library loans requested from the comfort of our home, sometimes we need to actually go to the library so she can discover a new series to read. On one such visit Steve found a Weber grilling cookbook that he decided to check out. We ended up liking the recipes so much we bought our own copy. Since then we've made quite a few delicious recipes, including this one for Kofta in Pita Pockets with Cucumber-Tomato Salad.

To blog

The time I took this picture we opted to serve the patties as a platter with the salad, couscous, hummus, yogurt sauce and pita on the side. I think I prefer it this way but the pita pockets are delicious, too, if messy.

Kofta in Pita Pockets with Cucumber-Tomato Salad
From Weber's Greatest Hits

1 cup chopped cucumber (skin and seeds removed)
1 cup chopped cherry or grape tomatoes
1/4 cup finely minced red onion
kosher salt

1 1/2 lbs ground beef
1/2 cup minced fresh parsley leaves
1 tablespoon minced garlic
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 teaspoon turmeric

3 pita breads, with pockets
olive oil
yogurt sauce (see below)

In a medium bowl, combine the cucumber, tomatoes and onion. Season with salt and stir to combine. Set aside.

In another bowl, mix together the ground beef through the turmeric. Use your hands to make sure everything is well incorporated. Gently shape the mixture into six patties of equal size, about 3/4-inch thick. With your thumb, make a shallow indentation about 1-inch wide in the center of each patty. This will prevent it from doming as it cooks. Refrigerate the patties until you're ready to grill.

Prepare the grill for direct and indirect cooking over medium-high heat.

Lightly sprinkle the pita with water and wrap them in foil, sealing the packet closed.

Brush the cooking grates clean. Brush the patties on both sides with canola oil. Grill over direct medium-high heat, with the lid closed, until cooked to medium, 7 to 9 minutes, turning once. At the same time, warm the pita packet over indirect heat for 4 to 5 minutes, turning once. Remove from the grill.

Cut each pita in half. Scoop about 3 tablespoons of the salad into each pita half. Spoon some of the yogurt sauce on top and then place a patty into each pita half. Top with more salad and dressing, if desired.

Yogurt Sauce

1 cup plain greek nonfat yogurt
1 cup shredded cucumber (skin and seeds removed)
Salt and pepper, to taste
1 small garlic clove, grated
Squeeze of fresh lemon juice

Mix all the ingredients together and let sit so the flavors can meld.
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Friday, October 11, 2019

Pizza Friday: Philly Roast Pork with Garlicky Broccoli Rabe

I try not to label something as "the best" or "the ultimate" because everyone's tastes are different. Plus, it feels like a major cop-out as a writer to use so many superlatives. That being said, this roast pork and broccoli rabe pizza is probably one of the best pizzas I've ever made.

Pizza to blog

I also try not to go into long, rambling stories when all people want to see is the recipe but hear me out. I'll be quick. We used to go to a local restaurant every Saturday for their roast pork with broccoli rabe sandwiches. They were amazing. The pork had just the right amount of seasoning and a nice kick from hot peppers. It was the highlight of my week. Long story short, the place went downhill and we haven't gone there in years. But I still dream about that sandwich. This recipe - both the sandwiches and the pizza - remind me of the heyday of that restaurant. And that makes me very, very happy.

The original sandwiches, which I made back in May and never blogged (ooops), were delicious but the pizza was even better. In fact, Steve said we should make another pork roast just for this pizza. As I often do, I squirreled away a bit of the meat for just this occasion. I happened to find it in the freezer last week and this pizza was born. Katie thought there was a wee bit too much broccoli rabe, but Steve and I disagreed. As always, use however much you like.

I'm including the instructions for the sandwiches and the pizza below since you'll have quite a bit of meat.

Philly Roast Pork with Garlicky Broccoli Rabe
From Cook's Country

Pork and Jus
1 tablespoon kosher salt
2 teaspoons minced fresh rosemary
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons fennel seeds
1 teaspoon red pepper flakes
1 (4-pound) boneless pork butt roast, trimmed
2 cups chicken broth, plus extra as needed
8 garlic cloves, peeled and smashed

Broccoli Rabe
2 tablespoons extra-virgin olive oil
3 garlic cloves, sliced thin
1 pound broccoli rabe, trimmed and cut into 1/2-inch pieces
2 teaspoons kosher salt
Pinch red pepper flakes

Sandwiches
8 (8-inch) Italian sub rolls, split lengthwise
12 ounces sliced sharp provolone cheese

Pizza
1/2 ball of pizza dough
olive oil
1/2-lb grated mozzarella cheese
4 slices of sharp provolone
dried oregano and red pepper flakes, to taste

Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine salt, rosemary, thyme, oregano, fennel seeds, and pepper flakes in bowl. Tie pork with kitchen twine at 1-inch intervals. Sprinkle pork with salt mixture and transfer to large Dutch oven. Pour broth around pork and add garlic to pot. Cover, transfer to oven, and cook until meat registers 190 degrees, 2 1/2 to 3 hours.

Transfer pork to large plate. Transfer braising liquid to 4-cup liquid measuring cup; add extra broth, if necessary, to equal 3 cups. Let pork and liquid cool completely, about 1 hour. Cover and refrigerate both for at least 1 hour or up to 2 days.

Heat oil and garlic in Dutch oven over medium heat until garlic is golden brown, 3 to 5 minutes. Add broccoli rabe, salt, and pepper flakes and cook, stirring occasionally, until tender, 4 to 6 minutes. Transfer to bowl.

About 20 minutes before serving, adjust oven rack to middle position and heat oven to 450 degrees. Remove twine and cut cooled pork in half lengthwise to make 2 even-size roasts. Position roasts cut side down and slice each crosswise as thin as possible.

Spoon solidified fat off cooled jus and discard. Transfer jus to Dutch oven and bring to boil over high heat. Reduce heat to low, add pork, cover, and cook until pork is heated through, about 3 minutes, tossing occasionally. Cover and keep warm.

IF MAKING INTO SANDWICHES:
Arrange rolls on 2 rimmed baking sheets (4 rolls per sheet). Divide provolone evenly among rolls. Bake, 1 sheet at a time, until cheese is melted and rolls are warmed, about 3 minutes. Using tongs, divide pork and broccoli rabe evenly among rolls (about 1 cup pork and ⅓ cup broccoli rabe per roll). Serve, passing any remaining jus separately.

TURNING LEFTOVER PORK INTO PIZZA:
Defrost the pork you squirreled away and make another order of the garlicky broccoli rabe. Preheat your pizza stone in a 500-degree oven for at least an hour.

Sprinkle a square of parchment paper the size of your pizza stone with flour and roll the dough into a 14-inch round. Drizzle some olive oil on top and rub to coat all the dough. Top with the mozzarella. Arrange the four slices of provolone so they cover as much of the mozzarella as possible.

Reheat the pork so it's lukewarm. Distribute evenly on top of the cheese. Do the same for the broccoli rabe. Add a shake or two of dried oregano, if desired.

Transfer the parchment paper to the preheated baking stone and bake for 15 minutes, checking often to make sure there are no bubbles forming. I keep a poking stick handy to pop them during the first 5 minutes.

Remove from the oven and add more red pepper flakes, to taste.
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Thursday, October 10, 2019

Salted Chocolate Chunk Cookies

I went through a phase a few summers ago where I made these cookies every few weeks. They're just that addictive. I don't know about you all, but I love a good mash up of salty and sweet. That's where these Salted Chocolate Chunk Cookies shine.

Salted chocolate chunk cookies

Salted Chocolate Chunk Cookies
Smitten Kitchen

1 stick unsalted butter, at room temperature
2 tablespoons granulated sugar
1 cup packed light or dark brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon baking soda
Heaped 1/4 teaspoon (1/4 + 1/8 teaspoon) fine sea or table salt
1 3/4 cups flour
1/2 pound semi-or bittersweet chocolate, cut into roughly 1/2-inch chunks with a serrated knife
Flaky sea salt, to finish

Heat oven to 360°F and line two baking sheets with parchment paper.

In a large bowl, cream the butter and sugars together with an electric mixer until very light and fluffy, about 5 minutes. Add egg and vanilla, beating until incorporated, and scraping down the bowl as needed. Beat in salt fine sea or table salt and baking soda until combined, then the flour on a low speed until just mixed. The dough will look crumbly at this point. With a spatula, fold/stir in the chocolate chunks.

Scoop cookies into 1 1/2 tablespoon mounds, spacing them apart on the prepared baking sheet. Sprinkle each with a few flakes of sea salt. Bake for 11 to 12 minutes, until golden on the outside but still very gooey and soft inside. Out of the oven, let rest on baking sheet out of the for 5 minutes before transferring a cooling rack.

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Wednesday, October 09, 2019

Red Kidney Bean Curry with Indian Spiced Cauliflower and Potatoes and Cucumber Scallion Raita

Well that title is quite the mouthful, isn't it? If I'd thought about it, I would have taken photos of each of these items separately, but alas.

Indian food vegetarian

This is a vegetarian meal that Steve actually enjoys. I've been really into homemade Indian food lately because it's the only way Katie can enjoy the delicious flavors safely. These two dishes - Red Kidney Bean Curry and Indian Spiced Cauliflower and Potatoes - go perfectly together. We don't even miss the meat. The cool raita brings it all together.

Red Kidney Bean Curry (Rajma)
As seen on Smitten Kitchen

1/3 cup extra virgin olive oil
2 tablespoons minced fresh ginger
1 medium onion, finely chopped
3 cloves garlic, chopped
1 large green chili, chopped (optional)
1 teaspoon salt
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne
8 ounce can tomato sauce
2 15-ounce cans red kidney beans, drained and rinsed
1 plum tomato, diced
1/2 cup chopped fresh cilantro

Heat oil in a deep sauce pan over medium heat for one minute. Add ginger, onion, garlic, and green chili, and let sizzle for one minute. Add the salt, cumin, coriander, turmeric and cayenne and toast until fragrant. Add the tomato sauce and cook for an additional five minutes, stirring frequently.

Add red kidney beans plus 2 additional cups of water, and tomatoes. Bring to a boil, then reduce to medium heat and let cook uncovered for 10 minutes. Remove from heat. Garnish with cilantro. Serve over rice with naan on the side.

Indian Spiced Cauliflower and Potatoes
As seen on Smitten Kitchen

1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
5 tablespoons vegetable oil
1/2 teaspoon cumin
3/4 teaspoon salt
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons minced fresh jalapeño, including seeds
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/2 cup water

Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.

Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin, and 1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.

While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.

Cucumber Scallion Raita

1 small cucumber, peeled and seeded, finely chopped
1 thinly sliced scallion
1 cup yogurt
1/2 teaspoon salt

Mix everything together and chill overnight for the flavors to combine.

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Tuesday, October 08, 2019

Spaghetti with Crab

This is another draft post I never published. At least this is more recent - late summer 2017. My mom had been down the shore with her sisters and she brought home a bunch of steamed crabs. I find picking crabs to be so therapeutic and I had a blast getting every last morsel of meat from those beauties. And then I whipped up this delicious Spaghetti with Crab.

Crab pasta

Spaghetti with Crab
Slightly modified from For the Love of Cooking

1/2-lb lump crab meat
1 lb spaghetti, cooked per instructions
3 tablespoons salted butter
4 cloves garlic, minced
1 1/2 cups chicken broth
Crushed red pepper flakes, to taste
3 tablespoon fresh parsley, chopped
1 teaspoon fresh lemon zest
Drizzle of olive oil
salt and freshly cracked pepper, to taste
Fresh Parmesan, grated
Lemon wedges, for serving

Pick through the crab meat carefully to remove any bits of shell. Set aside. Drain the pasta, reserving 1 cup of pasta cooking water.

Heat the butter in the large skillet over medium heat. Add the minced garlic and the crushed red pepper flakes. Cook, stirring often, for 1 minute. Add the crab meat, fresh parsley, lemon zest, a drizzle of olive oil, and season well with sea salt & freshly cracked pepper, to taste. Add the drained pasta along with some of the pasta water, and toss to coat evenly.

Pour into a serving bowl and serve with fresh parmesan and lemon wedges.
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