Bruce's Kitchen

Potatoes and Peas; Sukhe Aloo Mattar

2012-01-24T10:34:00.002-05:00

Based on the recipe from "Pure & Simple, Homemade Indian Vegetarian Cuisine" by Vidhu Mittal.

This is a tremendous cookbook and I highly recommend that you add it to your collection! It is easy-to-understand and filled with beautiful photographs on every page.

This dish was wonderful and I had hoped there would be leftovers so that I could make a frittata with the potatoes and sea; alas, the three of us ate it all!

Ingredients

4 Potatoes, medium-sized, boiled, peeled, cut into 1" cubes (I used red and didn't peel)
1/2 cup Green peas, boiled (I used 1 cup frozen sweet peas)
2 tbsp Vegetable Oil
1 pinch Asafetida (I didn't have it so I didn't use it)
1 tsp Cumin seeds (I used ground Cumin)
3/4 tsp Ginger paste (I used ground Ginger)
1/4 tsp Turmeric poweder
1/2 tsp Red chili powder
2 Tomatoes, medium-sized, grated (I seeded and diced)
2 tsp Ground coriander
1/4 tsp Garam masala
2 tbsp Cilantro Leaves, chopped
1/4 tsp Cumin seeds
Salt and black pepper to taste

Directions

1. Heat 1 1/2 tbsp oil in pan for 30 seconds; add asafetida, cumin seeds, 1/2 tsp ginger paste, turmeric powder, red chili powder, and grated tomato; cook until oil separates. Add cut potatoes and mix well.
2. Add cilantro, salt, garam masala and cook for 5 minutes on low, stirring occasionally. Set aside.
3. Heat 1/2 tsp oil in a pan for 30 seconds; add cumin seeds, 1/4 tsp ginger pasta, green peas, salt and pepper; cook on low heat for 2 minutes.
4. Mix with prepared potatoes. Serve hot.

I served this with Roast Chicken and Caramelized Onions.

Canyon Ranch Bread

2012-01-20T11:55:00.004-05:00

I quote from the book, Canyon Ranch Cooking, Bringing the Spa Home:

"We have been serving this coarse-textured, low-fat bread since the day we opened in Tucson. It is so popular with our guests that many of them order loaves of it to take home with them when they leave. It is especially good toasted and spread with a little of our Fitness Cheese or Fresh Apple Butter (both recipes are in this outstanding cookbook).

Ingredients

1 1/2 cups whole-wheat flour
1 cup unprocessed wheat bran
1 tablespoon baking powder
1/4 teaspoon baking soda
3 tablespoons fructose
1 teaspoon ground cinnamon
1/3 cup raisins
1 1/2 cups buttermilk
1 egg
1 tablespoon vanilla extract

Directions

1. Preheat the oven to 350.
2. Spray a standard-size (9 x 5 inch) loaf pan with non-stick cooking spray.
3. Combine the flour, bran. baking powder, baking soda, and cinnamon in a large bowl and mix well. Add the raisins and mix again.
4. Combine the buttermilk, egg, and vanilla in another bowl and mix.
5. Pour the liquid ingredients into the dry ingredients and mix until moist.
6. Spoon the mixture into the prepared loaf pan and bake in the preheated oven for 45 to 50 minutes, or until a knife inserted in the center comes out clean. Place the bread, while still in the pan, on its side on a wire rack to cool.
7. Store, tightly covered, in the refrigerator.

It was delicious!

Stuffed Artichokes

2012-01-11T10:41:00.000-05:00

I love artichokes.

I grew up eating artichokes.

My parents made them all the time. They were always the special appetizer at Christmas and Easter.

My brother, now a Poet Laureate and author of over 20 books of poetry, would always say "It might choke Artie but it won't choke Stymie". This quote from one of our favorite TV shows, The Little Rascals. AH, a poet's beginning begins somewhere!

I most often now use artichokes on pizza as pictured here:

Artichoke, Caper, Roasted Red Pepper, and Sun-dried Tomato Pizza

I last made Stuffed Artichokes on New Year's Eve. They were delicious.

Here is a basic and simple recipe for 2 (And please feel free to improvise):

1/2-1 cup fresh breadcrumbs

1/2-1 cup Parmesan cheese
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh parsley
3 garlic cloves; 2 whole and 1 chopped
1 teaspoon grated lemon peel

(We also add cooked sausage or ground meat (if we have it around).

2 artichokes, trimmed, left whole, chokes removed (put 1/2 of lemon juice into each cavity)

Preheat oven to 400°F. Par-boil artichokes (I do this for about 30 minutes). Mix breadcrumbs, cheese, meat (if adding meat) and oil in medium bowl. Mix in lemon juice, oregano, parsley, chopped garlic and lemon peel. Season with salt and pepper. Place 1 whole garlic clove into each artichoke cavity. Stuff artichokes (Do this by putting stuffing between leaves and into cavity). Bake in tomato sauce and 1/2 cup water till tender.

Soy Eggs

2012-01-02T10:27:00.002-05:00

I have been making these for years.

People always enjoy them, especially if it is there first time eating one.

6 eggs
water to cover
1/4 cup sugar
1/2 cup soy sauce
1/2 cup water
lettuce (and cilantro)

1. Place eggs in cold water to cover and bring to a boil over medium heat. Then cook gently 10 to 12 minutes.

2. Cool eggs thoroughly under cold running water (5 to 10 minutes); then shell.

3. Combine sugar, soy sauce and water in saucepan. Then heat, stirring, to dissolve sugar.

4. Add eggs and baste to brown evenly. Simmer, covered, 1 hour, turning several times for even coloring.

5. Turn off heat and let stand, covered, 30 minutes more, turning eggs once or twice.

6. Cut each egg in half (or 4 wedges) with a sharp knife. Serve yoke-side up on a bed of lettuce (decorate with cilantro if desired). Sere with plum sauce.

Note: These eggs, also known as pot-stewed or red-stewed eggs, are eaten for breakfast or as a late supper dish. They are also served cold as an hors d'oeuvre.

Turkey Curry

2011-12-22T16:04:00.001-05:00

I roasted a turkey a few days ago

Roast Maple Glazed Turkey, Turnip Fritter, Tri-color Couscous, Caramelized Pearl Onions, Cranberry Sauce

And had a good amount of leftovers--enough for a few sandwiches and this dish, which was excellent and so simple to prepare. Served with Basmati Rice, Chutney, and Roasted Asparagus with Garlic and Pine Nuts.

Ingredients:

2 tablespoons canola oil
1 1/2 cups chopped onion (about 1 large onion)
2 tablespoons all-purpose flour
1 1/2 teaspoons curry powder
1 (14-ounce) can fat-free, less-sodium chicken broth (I used my homemade stock)
3 cups chopped cooked turkey (about 1 pound)
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro

Directions:

1. Heat canola oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 4 minutes. Add flour and curry powder; sauté 1 minute. Stir in chicken broth; bring to a boil. Stir in turkey and salt. Reduce heat, and simmer 5 minutes or until thickened. Sprinkle with cilantro.

~from Cooking Light, 2008

Chicken Breasts with Diced Turnips and Craisins

2011-12-17T13:17:00.000-05:00

This has a great Autumn/Winter flavor. Better than I expected. I would change one thing the next time; I would dice the turnips much smaller.

Ingredients

2 tablespoons Unsalted butter
2 Boneless skinned chicken breast halves, cut in half and pounded between sheets of wax paper
1/2 cup All-purpose flour -- for dredging
Salt and freshly ground pepper to taste
1 Turnip -- peeled/diced
1 small Onion -- chopped
2 tablespoons Maple syrup
1 heaping tablespoon Maille Old Style Whole Grain Dijon Mustard
1/4 teaspoon Dried thyme leaves
1 cup Chicken broth
1/2 cup Craisins
1 tablespoon Chopped fresh parsley

Directions

Heat the butter in a large skillet. One at a time, dredge the chicken breasts in the flour and brown on both sides. Remove to a side dish and season with salt and pepper.

Place the turnips in the skillet and cook, stirring, over moderately high heat until they are a light golden in spots (about 10 minutes); add the onion, reduce the heat to low and cook for 3 to 4 minutes.

Add the maple syrup, thyme and chicken broth. Bring the mixture to a simmer, add the chicken, scatter over the craisins, partially cover and simmer until the chicken is cooked through but still tender, about 6 minutes. Check the seasoning, adding additional salt and pepper, as necessary.

Transfer the chicken to a warm platter, spoon over the sauce and sprinkle with the chopped parsley. Serve piping hot.

Artichoke & Roasted Red Pepper Frittata

2011-12-11T10:12:00.001-05:00

Is there any breakfast more satisfying than a frittata?

Just a few days ago, I made one with left-over pearl couscous, roasted asparagus, mushrooms, baby spinach, and lemon chicken. YUM!

The one I want to share with you today is the one I made a few days before Thanksgiving with my daughter, Danielle. I wanted us to cook together and cook together we did; I am reminded of being in the kitchen with my mother and father on a Sunday morning--or afternoon as frittatas are great any time of day or night, hot or cold--helping to cut the potatoes for the frittata.

Note: there are as many ways to make a frittata as there are to make a meatloaf. Sometimes I use potatoes. Sometimes left-over rice. Or pasta. Couscous!

This recipe is adapted from one in Gwyneth Paltrow's book, "My Father's Daughter."

Ingredients:

1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
2 red potatoes cut into small 1/4 inch pieces
1 small onion, roughly chopped
1 cup cooked artichoke hearts, cut into 1/4-inch slices
1 cup roasted red peppers, cut into 1/4 inch pieces
1 teaspoon fresh tarragon leaves, thinly sliced
Coarse salt
Freshly ground black pepper
4 organic large eggs
1/4 cup milk
1/2 cup Parmesan cheese, grated

Directions:

Preheat the oven to 375 degrees. Boil potatoes till just tender and drain. Heat the butter and olive oil over medium heat in a 10-inch cast-iron skillet. Saute the potatoes and onions until barely browned, about 6 minutes. Add the artichokes, roasted red peppers and tarragon and season with salt and pepper to taste.

Father & Daughter.

Meanwhile, beat the eggs and milk to combine in a mixing bowl; mix in 1/4 cup of the Parmesan cheese. Pour over the onions, potatoes, artichokes, and roasted red peppers. Let it cook for about 5-8 minutes, or until just set on the edges (it will still be very runny in the middle). I push the edges of the frittata away from the edge of the pan. Sprinkle the top with the remaining cheese and cook it in the oven for 8-10 minutes; it should be just set throughout. Broil for an additional minute or two if you desire a very browned top (I did.)

Artichoke and Roasted Red Pepper Frittata.

Note: I greatly reading through her new cookbook. And I recommend you check out her Website/Blog; GOOP.

Chicken Breasts with Fresh Sage

2011-11-16T09:18:00.000-05:00

Adapted from a Patricia Wells' recipe found in her book, Trattoria. Simple and delicious!

She writes: "Ever since I sampled this ultimately simple chicken preparation one weekday afternoon at Antico Fattore in Florence, it's been a family favorite......The quick marinade of lemon juice, oil, and fresh sage helps infuse the chicken with flavor, and tenderizes it at the same time. Be sure to sample the sage leaves before using: Even fresh sage can taste bitter. Do not use dried sage..."


Photo by Bruce Barone.

Ingredients

4 skinless, boneless chicken breasts
3 tablespoons freshly squeezed lemon juice
5 tablespoons extra-virgin olive oil 28 fresh sage leaves (from my garden)
3 tablespoons unsalted butter
Sea salt and freshly ground pepper
2 lemons, halved, for garnish

Directions

1. Place the chicken breasts in a glass baking dish. Add the lemon juice, 3 tablespoons of the oil, and the sage leaves. Turn the chicken to coat evenly, cover and set aside at room temperature for 30 minutes.

2. Remove the chicken from the marinade and pat dry. Strain the marinade into a small bowl; reserve the sage leaves separately.

3. In a large skillet, melt the butter in the remaining 2 tablespoons of oil over moderately high heat until hot and bubbly. Add the chicken breasts, smooth side down, and cook until evenly browned, about 5 minutes. Turn the breasts, and season the cooked side generously with salt and pepper. Tuck the reserved sage leaves around the chicken and cook until the chicken is browned on the bottom and just white throughout but still juicy, 5--10 minutes. Do not scorch the sage.

4. Remove the skillet from the heat. Transfer the chicken to a cutting board and season the bottom side with salt and pepper. Slice the chicken breasts on the diagonal into think slices, and arrange on a warmed serving platter. Place the sage leaves over the chicken. Cover loosely with foil.

5. Discard the fat from the skillet. Heat the skillet over moderately high heat until hot. Add the reserved marinade and stir with a wooden spoon, scraping up the brown bits from the bottom of the pan. The sauce will boil almost immediately. As soon as it reduces to a brown glaze (less than 1 minute), pour the sauce over the chicken. Garnish with the lemon halves. Serve immediately.

I served this with Roasted Green Beans and Roasted Red Peppers with Garlic and Walnuts; Pasta with a Sage Butter Sauce with Walnuts. We enjoyed a simple Malbec with this excellent meal.

Tortellini with Shrimp and Asparagus

2011-11-09T18:59:00.000-05:00

This is so easy to make and it results in a meal of complex and satisfying flavors. A keeper!


Photo by Bruce Barone.

1 9 ounce package of Tortellini
1 bunch of asparagus
1 pound of uncooked shrimp, cleaned
1/2 pint cherry tomatoes
8 oz. mushrooms, chopped
1/2 onion, chopped
3 "ice-cubes" of Pesto (add butter and Parmesan cheese)
olive oil

Chop onion and mushrooms and place in skillet with 2 tablespoons olive oil - cook for 5 or 6 minutes. Cook Tortellini according to package directions adding shrimp 3-5 minutes before done. Chop off ends of asparagus. Roast the asparagus and cherry tomatoes in oven at 420 for 10 minutes. Add all ingredients and toss with 2 tablespoons of olive oil.
Optional: top with shredded Parmesan cheese.

Saffron Chicken with Dates and Saffron Rice

2011-11-04T10:58:00.000-04:00

This simple supper (Cooking Light, 2004) is transformed with North African staples into a meal that is beyond delicious!

Photo by Bruce Barone.

Ingredients

1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1 1/2 cups chopped onion
1/4 teaspoon saffron threads, crushed and divided
2 garlic cloves, minced
2 cups tomato juice
6 whole pitted dates, quartered
2 cups water
1 cup uncooked long-grain rice
3 green onions, thinly sliced
Lemon wedges (optional)(I used them over chicken and rice; yum!~)

Preparation

Heat oil in a large saucepan over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan, and sauté 5 minutes, browning on all sides. Remove chicken from pan; keep warm.
Add onion, 1/8 teaspoon saffron, and garlic to pan; sauté 5 minutes or until onion is tender. Stir in reserved chicken, tomato juice, and dates; cover. Reduce heat to low, and cook 15 minutes. Uncover; cook 10 minutes. Remove from heat; keep warm.
Combine 1/4 teaspoon salt, 1/8 teaspoon saffron, 2 cups water, and rice in a saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender and water is absorbed. Fluff with a fork. Serve the chicken mixture over rice mixture. Garnish with sliced green onions and lemon wedges, if desired.

Turkey-Jasmine Rice Meatballs with Bok Choy

2011-11-03T08:01:00.000-04:00

Delicious!!!


Photo by Bruce Barone.

Ingredients

Meatballs

1 cup water
1/3 cup uncooked jasmine rice
1/4 cup dry breadcrumbs
1/4 cup chopped green onions
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 pounds ground turkey
2 large egg whites
1 garlic clove, minced
Cooking spray
Bok choy:
6 baby bok choy (about 1 1/3 pounds)
2 teaspoons vegetable oil
1/4 cup chopped green onions
1 tablespoon shredded peeled fresh ginger
1 garlic clove, minced
1 cup water
3/4 cup fat-free, less-sodium chicken broth
3 tablespoons low-sodium soy sauce
1 1/2 teaspoons sugar
1/2 teaspoon crushed red pepper
1 1/2 tablespoons dry sherry
2 teaspoons cornstarch $

Preparation

To prepare meatballs, bring 1 cup water to a boil in a small saucepan. Stir in jasmine rice; reduce heat, and simmer 15 minutes or until rice is almost tender. Drain; cool. Combine rice, breadcrumbs, and next 6 ingredients (through 1 garlic clove). Shape mixture into 18 meatballs.
Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add meatballs; cook 5 minutes, browning on all sides. Cover and reduce heat to medium; cook for 10 minutes or until done, turning often. Remove from heat; keep warm.
While the meatballs cook, prepare bok choy. Cut each bok choy in half lengthwise. Rinse under cold running water; drain well. Arrange bok choy in a steamer basket, overlapping pieces.
Heat oil in a Dutch oven over medium-high heat. Add 1/4 cup onions, ginger, and 1 garlic clove; sauté 30 seconds. Place steamer basket in pan. Combine water and next 4 ingredients (through red pepper); pour over bok choy. Bring to a boil; cover, reduce heat, and steam over medium-low heat 20 minutes or until bok choy is tender, rearranging bok choy after 10 minutes. Remove the bok choy and steamer basket from pan; cover and keep warm.
Combine sherry and cornstarch; add to pan. Bring to a boil; cook 1 minute or until slightly thick.

Rick Rodgers, Cooking Light
NOVEMBER 2004

Roasted Salmon with Horseradish, Greek Yogurt, Dill Sauce

2011-10-16T13:37:00.000-04:00

So simple. So delicious. Served with roasted green beans with red onion and walnuts.

Photo by Bruce Barone.

One pound Sockeye/Coho Salmon. I lightly drizzled it with Olive Oil and Fresh Lemon Juice, salt and pepper. Baked in 450 degree oven for approximately 12-15 minutes. Sauce: 1 cup Greek Yogurt, 1 tablespoon horseradish, 1 teaspoon dill.

Cheers!

Meatloaf Again? Not Exactly

2011-10-14T11:48:00.000-04:00

From The New York Times(David Tanis, September 16, 2011)

"MY mother’s meatloaf was correct — moist, well seasoned, part oatmeal, mostly beef, with a band of bottled red chili sauce down the center. It was dependable, but it was not the stuff of dreams. Other mothers’ meatloaf recipes sometimes appeared, like a stuffed, cheesy one I liked, but mostly the house version prevailed throughout my childhood. To my emerging sensibilities, the occasional stuffed cabbage was more interesting, and chafing-dish Swedish meatballs had a certain appeal. I also liked the smell of hamburgers before they were cooked, sprinkled with salt and pepper and resting on wax paper.

Out in the larger world, I discovered that meat put through the grinder could be so much more than a plain burger. There were sausages, and meatball subs, and pasta sauces, and hearty, fiery dishes with beans. Who knew? By now, all grown up, I’ve sampled and cooked many more kinds of ground-meat concoctions, from spice-laden saucy Moroccan boulettes to rustic French pâtés to Italian polpettine, both simmered and fried.

"The Middle Eastern way with ground lamb, or beef, for that matter, is in combination with cracked bulgur wheat and onion. There are hundreds of ways to turn this delicious mixture into kibbe, little football-shaped savory treats sold and eaten everywhere and made daily in homes throughout the region. (There are other kinds of kibbe, too, like fish, but that’s another story.) For a less labor-intensive version, kibbe can also be baked like a flat cake. It makes an extraordinarily fragrant meatloaf, adorned with long-cooked caramelized onions and pine nuts, to be eaten hot, warm, cold or reheated.

"This recipe comes from the Lebanese grandmother of a good friend. It’s a basic baked kibbe that depends only on onion and cumin for its satisfying flavor. The granddaughter says that her people are from a mountainous area of Lebanon where not many spices are used. Other cooks might add cinnamon, allspice or clove to the meat, or a pinch of saffron to the onion.

"The preferred accompaniment is good, thick plain yogurt, but the dish is very good, too, with a salad of tomato and cucumber, bathed in a dressing of garlic, herbs and yogurt."

Photo by Bruce Barone.

1 cup fine-grain bulgur
1 pound lamb shoulder, ground fine
1/4 cup grated onion
1 teaspoon cumin seeds, toasted and ground, or 1 teaspoon ground cumin
Pinch cayenne pepper
Salt and pepper
3 tablespoons olive oil, plus more for oiling the pan
2 cups sliced onions, 1/4-inch thick
1/2 cup pine nuts, lightly toasted
Greek-style yogurt, for serving.

1. Rinse the bulgur well, then cover with cold water and soak for 20 minutes. Drain well.

2. Put the drained bulgur, lamb, grated onion, cumin and cayenne in a large mixing bowl. Season with 2 teaspoons salt and 1/2 teaspoon pepper. Mix well with your hands to distribute the seasoning. With a wooden spoon, beat in about 1/2 cup ice water. The mixture should be smooth and soft.

3. Heat the olive oil in a cast-iron skillet over medium heat. Add the onions and fry gently, stirring occasionally, until they soften, about 5 minutes. Season generously with salt and pepper. Raise the heat and add 1/4 cup of the lamb mixture. Continue frying, allowing the meat to get crumbly and the onions to brown nicely, another 10 minutes or so. Stir in the pine nuts and taste. Let cool to room temperature.

4. Heat the oven to 350 degrees. Lightly oil a shallow 9-by-13-inch baking dish, then press half the remaining lamb mixture evenly over the bottom of the pan. Spread half the onion-pine nut mixture over the meat. Add the rest of the meat to the pan, patting and pressing it with wet hands to make a smooth top. If desired, score the top with a sharp paring knife to make a traditional diamond pattern at least 1/2-inch deep.

5. Bake uncovered for 35 to 45 minutes, until the top is golden. Spread with the remaining onion-pine nut mixture. Serve warm, at room temperature or cool, with a dollop of yogurt.
Yield: 4 to 6 servings.

Note: I added a good pinch of saffron to onion mixture. Very interesting and I will make it again. And it was delicious cold the next day, too!

Photo by Bruce Barone.

Susan made a Tabbouleh with Apples, Walnuts and Pomegranates, which was outstanding!

Photo by Bruce Barone.

2 cups flat-leaf parsley, finely chopped
1/2 cup fresh pomegranate seeds
1 cup diced, cored, unpeeled apples, preferably Pink Lady
1/2 cup diced red onion
1 1/2 to 2 teaspoons ground urfa biber peppers, smoked paprika or chipotle chile pepper
3 to 4 tablespoons honey
1/4 cup lemon juice
1/2 cup extra virgin olive oil
Coarse kosher salt
1 cup walnuts.

1. Mix the parsley, pomegranate seeds, apples and red onion in a medium bowl. Stir in the pepper or paprika, honey, lemon juice and olive oil. Season to taste with salt and mix thoroughly. If desired, at this point the mixture may be covered and refrigerated for up to two days.

2. In a dry skillet over medium heat, stir the walnuts until toasted, about 3 minutes. Sprinkle the walnuts with a pinch salt and crush them with the side of a knife or in a mortar and pestle until they are in coarse pieces.

3. Stir in the crushed walnuts. (If the tabbouleh has been refrigerated, set it out at room temperature for an hour before adding the walnuts.)
Yield: 6 to 8 servings.

~Adapted from Michael Solomonov, Zahav, Philadelphia

Chicken with Dates, Olives, and Cinnamon

2011-09-29T10:32:00.000-04:00

This is outstanding!

One of the best chicken dishes ever. Ever!

Photo by Bruce Barone.

Note: The recipe calls for chicken thighs. I used boneless chicken breasts and I made this for two people; therefore, I cut the recipe by about two-thirds, give or take an olive ot two!

Ingredients

12 bone-in chicken thighs, skinned
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
2 tablespoons butter, divided
2 tablespoons olive oil, divided
4 cups sliced onion
1 teaspoon minced peeled fresh ginger
18 pitted manzanilla (or green) olives, chopped
2 tablespoons all-purpose flour
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon ground red pepper
1 (3-inch) cinnamon stick
2 cups fat-free, lower-sodium chicken broth
1/2 cup whole pitted dates, chopped
3 tablespoons fresh lemon juice
1/4 cup fresh basil leaves

Preparation

1. Sprinkle chicken with pepper and salt. Melt 1 tablespoon butter in a 10-quart Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add 6 chicken thighs to pan; cook 4 minutes on each side or until browned. Remove chicken from pan. Repeat with remaining 1 tablespoon butter, remaining 1 tablespoon oil, and remaining 6 chicken thighs.
2. Add onion and ginger to pan; sauté 8 minutes, stirring frequently. Add olives; sauté for 1 minute. Add flour and the next 4 ingredients (through cinnamon stick); cook 1 minute, stirring constantly. Add broth; bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute. Return chicken to pan. Cover, reduce heat to low, and cook 12 minutes. Stir in dates; simmer 10 minutes or until chicken is done. Stir in juice, and garnish with basil.

I served this with tri-color couscous cooked in homemade chicken stock and with a tablespoon of Sofrito; and roasted Asparagus with sesame seeds. And red wine. Cheers!

Cooking Light
OCTOBER 2011

Seared Scallops with Cauliflower, Capers and Raisins

2011-09-25T13:30:00.000-04:00

From 2007 (self portrait with food)

Self Portrait. Bruce Barone.

Recipes for Food and Lighting Follow:

Seared Scallops with Cauliflower, Capers and Raisins
Food & Wine April 2007
FAST
HEALTHY
TOTAL TIME: 30 MIN
SERVES: 4

Chef Way: A cauliflower puree and a drizzle of balsamic reduction accompany tender sautéed scallops.

Easy Way: Cook bits of cauliflower in the skillet with the scallops, omitting the time-consuming puree. Add a splash of balsamic vinegar at the end of cooking—no reducing necessary. (Note: This is what I did but I saute the cauliflower in oil for 10 minutes before adding scallops.)

Ingredients
1/2 small head of cauliflower, cut into small florets (4 cups)
1 tablespoon extra-virgin olive oil
12 jumbo scallops (1 1/2 pounds), side muscle removed
Salt and freshly ground pepper
2 tablespoons unsalted butter
1/4 cup chopped roasted almonds, preferably marcona
2 tablespoons drained small capers
2 tablespoons golden raisins
2 tablespoons balsamic vinegar
1 tablespoon chopped flat-leaf parsley

Directions:
Bring a medium saucepan of salted water to a boil. Add the cauliflower and boil over high heat until just tender, 3 to 4 minutes. Drain, shaking off the excess water.
In a large skillet, heat the oil until shimmering. Season the scallops with salt and pepper; add to the skillet in a single layer and cook over high heat until golden and crusty, about 2 minutes. Turn the scallops. Add the butter, cauliflower, almonds, capers and raisins and cook undisturbed until the scallops are white throughout and the cauliflower is lightly browned in spots, about 1 minute longer. Add the balsamic vinegar and stir gently to coat. Transfer to plates, garnish with the parsley and serve.

NOTES
Sommelier Choice Blanchard suggests the 2005 Vinum Cellars Vista Verde Vineyard Viognier, which is as exotically rich as these sautéed scallops are.
Easy-to-Find Choice Richard Bruno, co-owner of Vinum Cellars, also makes wines for Smoking Loon, a much larger brand; try the refreshing 2005 Viognier.

We drank a 2005 Clos Du Bois Pinot Grigio.
TREMENDOUS DINNER!!!!!! Served with Parmesan Couscous and Green Salad.

Lighting:
Softbox 3 1/2 feet away to my right. 4 feet off ground.
Strobe with White Umbrella 7 1/2 feet away from me and 6 feet off ground.
Camera 6 feet away; 4 1/2 feet off ground next to strobe.

Sync fired. Assisted by my partner, Susan, who also made the salad and poured the wine.

Grilled Cod with Fried Garlic and Chilies

2011-09-04T18:51:00.000-04:00

Best ever!!!

Photo by Bruce Barone.

The recipe from Bon Appetit, July 2009, called for Black Cod, which the store did not have so I bought Cod. Black Cod and Cod are not related. The meal was delicious; one of the best fish dinners I ever made!

A sprinkle of sea salt, a splash of vinegar or olive oil—these are the seasonings favored by the majority of Basque grill masters. Consider this simple grilled cod topped with olive oil and fried garlic—inspired by Beti-Jai ("always a holiday"), a popular restaurant tucked away in the warren of narrow streets in the old quarter of Donostia-San Sebastián.

Ingredients

6 7- to 8-ounce black cod fillets (about 1 inch thick)
Coarse kosher salt
6 tablespoons extra-virgin olive oil (preferably Spanish)
4 garlic cloves, thinly sliced crosswise
1 dried guindilla chile, crumbled, or 1/2 teaspoon dried crushed red pepper
3 tablespoons chopped fresh Italian parsley

special equipment
Fish grill basket (optional)
Ingredient Tip:
The traditional chile for the garlic sauce is guindilla, a small, elongated, medium-hot Spanish chile that's usually sold dried. This chile may be difficult to find, but ordinary dried crushed red pepper makes an excellent substitute.

Preparation

Lightly brush fish grill basket with oil (if using), or brush grill rack with oil, and prepare barbecue (medium-high heat). Sprinkle fish on both sides with coarse salt and pepper. Place fish in grill basket (if using) or directly on grill rack, skin side down. Grill fish until opaque in center, 4 to 5 minutes per side. Transfer to platter; cover to keep warm.
Heat 6 tablespoons oil in small skillet over high heat. Add garlic and sauté until fragrant and light golden, about 1 minute. Add crumbled chile or crushed red pepper; stir 15 seconds. Immediately pour garlic-chile oil over fish. Sprinkle with chopped parsley and serve.

Pizza Food Porn

2011-09-04T18:29:00.001-04:00

Well, that is what people said to me regarding this photo, this pizza; no recipe---just do it.


Photo by Bruce Barone.

I call this pizza "The Austin Pizza" in honor of my son who is now in Austin, Texas attending graduate school.

I simply marinated roasted red peppers, artichokes, onions, roasted corn, Jalapeno peppers, Cubanelle peppers, and oven-roasted cherry and grape tomatoes (which I made).

YUM!

Ice Cube Tray Pesto

2011-08-12T10:57:00.000-04:00

Come late summer and early autumn I make pesto.
I do not, however, add the cheese or butter.
Because I always make freeze it; pouring the deliciousness
into ice cube trays and once frozen popping the green delights out
and storing in one big freezer bag for consumption
throughout the year!


Photo by Bruce Barone.

2 cups tightly packed basil leaves
3 tablespoons pine nuts
1/2 cup olive oil
2 garlic cloves, chopped fine before being added to the processor
1/2 cup grated Parmigiano Reggiano cheese
2 tablespoons grated Romano cheese
3 tablespoons butter, softened

Blend all ingredients except cheese and butter until relatively smooth. Fold in cheese by hand to give that chunky, rustic texture. Fold in softened butter, incorporating it evenly into the pesto.

If freezing, do not add cheese and butter; add to thawed pesto just before serving. Top with a thin layer of olive oil, which will help keep pesto green.

~Based on a recipe from Marcella Hazan

Black Bean and Fresh Corn Salad

2011-08-04T09:55:00.000-04:00

Delicious and colorful; the textures and flavors of this beautiful and inviting salad are splendid together. And very easy to make!

Photo by Bruce Barone.

Ingredients

2 cups cooked or canned black beans, drained (I used canned, GOYA)
2 cups cooked corn kernels, drained (I used corn right off corn-on-the-cob)
2-3 tomatoes, seeded and diced (I used a variety from my garden!)
1 Cubanelle pepper, seeded and diced (From my garden.)
1 Jalapeno pepper (seeded and diced (From my garden.)
1 small Vidalia onion, minced
3 tablespoons red wine vinegar
3 tablespoons olive oil
1/2 teaspoon ground cumin
salt and freshly ground black pepper

Directions

Mix all the ingredients together about an hour before serving to blend flavors. Garnish, if desired, with parsley or cilantro. Serve on lettuce or as a colorful relish.

I served it on lettuce and basil from my garden, along with grilled asparagus and grilled hamburgers:

Photo by Bruce Barone.

~~Based on a recipe from "Recipes from a Kitchen Garden," an outstanding cookbook!!!

~~~

If you want distinctive nature, documentary or portrait photography--photography with soul that inspires you to live a more artful and beautiful life, please contact me.

Grilled Salmon Balls

2011-08-02T15:27:00.000-04:00

Just like Salmon Cakes but shaped into balls!

Photo by Bruce Barone

Mix together: 2 cups leftover grilled Sockeye Salmon; 1/4 cup shredded coconut; 1 small ear of cooked corn; 1 grilled, peeled, seeded Jalapeno pepper; 1/4 cup cooked Quinoa; 1/4 cup mayo; 1 egg, lightly beaten. Chill. Form into small balls. Grease aluminum foil (or grilling pan) and place balls on it. Heat grill to high. Place foil with balls on grill and cook till brown. Serve with a mayo, lemon, relish, hot sauce.

Great as a pick-up appetizer!

Guacamole

2011-07-24T15:53:00.000-04:00

This is a great recipe from one of my favorite summer cookbooks, "The Cuisine of California" by Diane Rossen Worthington.


Photo by Bruce Barone.

Ingredients

1 California chile (I used a Jalapeno from my garden.)
2 very rip avocados
1 1/2 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped red onion
1/4 teaspoon ground cumin (I used a bit more.)
1 teaspoon salt
2 tomatoes, peeled, seeded, and coarsely chopped (I did not peel them.)
2 teaspoons finely chopped cilantro

Directions

1. To peel chile, place on broiler pan and broil approximately 6 inches from heat until blackened on all side. Use tongs to turn chile. NOTE: I used my grill outside.
2. Put chile in a plastic bag and close tightly. Let rest for 10 minutes.
3. Remove chile from bag, drain and peel off skin. Make a slit in chile and open it up. Core, cut off stem, scrape off seeds and ribs and coarsely chop.
4. In a medium bowl, mash avocado flesh with fork until soft and pureed. (I leave some chunks in it.)
5. Add lemon juice, onion, chile, cumin and salt and mix to combine. Gently mix in tomatoes and cilantro.

YUM!

Grilled Sockeye Salmon with Cucumber Dill Sauce

2011-07-22T11:34:00.000-04:00

Photo by Bruce Barone.

Simple and delicious!!!

Sockeye Salmon with cucumber dill sauce, salad, and grilled chipotle corn.

For the sauce: peeled, seeded and chopped cucumber; 1/2 cup sour cream; 1/2 tsp sugar; some Dijon mustard; 1/8 tsp salt; 1/8 tsp white pepper; zest of one lemon; 1 tbl dried dill.

Spicy Lime-Ginger Grilled Shrimp

2011-07-11T15:28:00.001-04:00

A summer favorite from a favorite summer cookbook: "The Taste of Summer, Inspired Recipes for Casual Entertaining" by Diane Rossen Worthington.


Spicy Lime-Ginger Grilled Shrimp. Photo by Bruce Barone.

Marinade:

3/4 cup fresh lime juice
1 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
2 medium garlic cloves, minced
2 small shallots, finely chopped
2 tablespoons finely chopped cilantro
1/2 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes, or to taste (I added more.)
2 1/2 tablespoons lemon or lime marmalade
1/3 cup olive oil

Directions:

1. If using bamboo skewers, soak in cold water for at least one hour.
2. Combine all the above, except for the olive oil. Whisk until all the ingredients are well combined. Slowly add the olive oil, whisking until thoroughly incorporated. Taste for seasoning.
3. Thread the shrimp on skewers and lay them in a shallow, non-aluminum dish. Pour half the marinade over the shrimp and marinade for at least 1/2 hour, turning once or twice.
4. When ready to serve, prepare the barbecue for medium-high grilling. Place the skewered shrimp on the grill. Baste each side with the marinade and grill until cooked, about 3 minutes of each side.

YUM! A perfect appetizer to serve before eating this:

Hamburger, Corn-on-the-cob, Tabouli. Photo by Bruce Barone.

~~~

Leftovers and Salmon Cakes

2011-07-08T15:42:00.000-04:00

People tell me I have a gift for transforming leftovers into delicious meals. Often, I use leftovers for pizza ingredients, as pictured here.

Last night I made Salmon Cakes, completely with leftovers:

1 cup grilled Sockeye Salmon
1 cup grilled corn
1 cup smashed red potatoes
1/2 diced jalapeno pepper

It was just enough for Susan and I to each have one. I served it with lettuce, basil, and arugula from my garden and corn-on-the-cob. And a glass of Pinot Grigio.

Photo by Bruce Barone.

~~~

Pasta Primavera

2011-07-03T13:14:00.001-04:00

A few days ago, after working in my garden, I sat in my garden with a Moretti beer nearby and finished reading How Italian Food Conquered The World by John F. Mariani (Foreward by Lidia Bastianich). It is a fascinating book and I plan to recommend it to my brother, Dennis, who has written extensively about early Italian immigration to America, a topic Mariani writes about in the first few chapters of his book.

I have had the good fortune to eat at some of the restaurants Mariani mentions in the book and he pays homage to the author of one of my often-consulted cookbooks, Marcella Hazan (The Classic Italian Cookbook).

Let's read an excerpt from the book about Sirio Maccioni, Le Cirque, and Pasta Primavera:

"How ironic, then, that Le Cirque's most famous dish came to be something called pasta primavera. The story about how this dish came to be has at least two versions, though Maccioni's has the most support. He says that his wife, Egidiana, merely tossed it together from whatever was in the refrigerator to feed Vergnes (the French Chef at Le Cirque) and guests Craig Claiborne and Pierre Franey of the Times while on a trip to Canada. The dish, which means "springtime pasta," was made with pine nuts, tomatoes, chopped string beans, frozen peas, and broccoli, with heavy cream.

"Whatever pasta primavera origins were, Vergnes never listed the dish on Le Cirque's menu and refused to make it, saying it would "contaminate" the kitchen. If requested--which it was, dozens of times a day--the dish was cooked up in a pan of hot water in the kitchen corridor and finished at the table by Maccioni or a captain. Then, after Claiborne published a recipe in the Times for the dish he called "inspired," pasta primavera became all the rage among Le Cirque's clientele. It even supplanted fettuccine all'Alfredo as the most famous non-red-sauce pasta dish in New York. Of course, chefs in Italy had no idea what this dish was when Americans asked them to make it."

Maccioni's recipe can be found here.

Inspired, I made a version for Susan and I later that day. A version, I say, as there are as many recipes for pasta primavera as there are for meatloaf. Susan does not like cream sauces so I made a cream-less pasta primavera.

I simply combined: steamed broccoli, steamed yellow squash (seeded and sliced), saute diced red pepper, sliced Vidalia onion, sliced garlic (from my garden), 1/4 cup white wine, 1 ripe tomato (seeded and chopped), and mafalde pasta. I served it with freshly grated Parmesan cheese and basil (from my garden). I would have added frozen peas, which I had, but I forgot!

Cream-less Pasta Primavera with greens from my garden.

~~~