Save the white rice...

From time to time there is nothing better than Chinese food brought home or delivered in white boxes accompanied by all those packets of soy sauce. Everyone seems to have their favorite place for Chinese. Mine is located perfectly, I make the call and immediately get in my car and head over to the restaurant. When I arrive they are just bagging my order....perfect. Now I almost always order pork fried rice and some other dish as well which leaves me the ubiquitous untouched container of white rice. This becomes the basis for a meal later in the week. I make fried rice on the second day after. By this time I've eaten the other left overs for lunches etc.

Making fried rice requires the use of cooked rice that has been thoroughly cooled in the fridge. Its better to let it sit in the fridge for a day or two. I works best if the rice is just a little bit dry. One of the great things about fried rice is the ability to include virtually any ingredients you want. Just about any veg and any protein will work well. As for must have ingredients I would say green onions are critical. The sauce used to color and flavor the rice can be easily made from a combination of soy, oyster, hoisin sauces, plus seasonings. To save time there are many reasonably good bottled sauces to choose from. My favorite for fried rice is Maggie Gins Traditional Stir Fry Sauce. Choose what you like.

Tonight's fired rice.

White rice
Fresh Musrooms, sliced
Green onions, evenly chopped about 1 cup
Canned sliced water chestnuts, julienned.
frozen peas and carrots (we were cooking late so time was important) (I'm rationalizing...)
Two eggs beaten and scrambled
Maggie Gins Traditional Stir Fry Sauce
Vegetable Oil
Salt and pepper.

Heat the oil in a large skillet until very hot.
Brown mushrooms on both sides in the hot pan. Season with salt and pepper, then add the water chestnuts.
Add the rice to the hot pan and stir fry about 4 minutes, add peas and carrots, and continue to stir fry. Slowly add the stir fry sauce and mix well. Taste the mixture often to get the flavor as intense as you like it. I prefer to scramble the eggs separately and then add them to the rice. Finally add the green onion and stir fry until hot. Serve immediately.

We served this with Teriyaki Marinated Steelhead and oven roasted broccoli.

Grilled Tofu with Mushroom Pearl Cous Cous.

This dish was motivation for my posting about sharing a home cooked meal with a vegan. I knew I needed to make a pasta or starch that we both could eat and would combine well with tofu for my friend and the roasted pork loin for me.

I decided on Israeli or Pearl cous cous. Combined with crimini mushrooms, carrots, red bell pepper, onion, and garlic, it would work very well with both proteins. Knowing that I couldn't use chicken stock, I decided to make vegetable stock from scratch.

The stock is very easy and so much better than store bought, and far less expensive. I acquired celery, carrots, yellow onions, a leek, some parsnips (unwaxed), and Italian parsley. From my pantry I added bay leaf, 3 cloves of garlic, fresh basil, and several peppercorns. I also had more Brussels sprouts than I would be able to eat before they lost their freshness so in they went. Finally I added a few tbsps. of tomato paste, and salt. Wash but don't peel the veggies and allow them to simmer in a stock pot for at least 90 minutes. This will be the best stock you've used!

For the cous cous I started by softening some chopped onion and garlic in a large skillet. I added some diced red bell pepper, and sliced crimini mushrooms. When the veggies were softened and the mushrooms cooked I added the dry cous cous and sauteed for about 3 minutes stirring constantly. Add the stock (1 1/4 cups to each cup of dry cous cous) and simmer for about 10 minutes and the liquid is absorbed. I finished with a pat of butter and salt and pepper to taste. Really wonderful with the tofu and the pork roast.

Everyone wins!

Sharing a home cooked meal with your vegan deconstructed, sort of.

This evening as usual for Wednesday nights my good friend Michael came over for dinner and to hang out. Its his only time off each week and is the only time we can get together. Another important factor is the Michael's wife and children have lived in India for the last couple of years. He will join them as soon as he can make it happen but in the meantime he really can appreciate a good home cooked meal. I mean to make sure to provide that once a week when possible.

There is one complication. Michael's a vegan. To be clear he does not eat any products that are sourced by the death of any animal. He also does not eat eggs in any form. I of course am a meat eater of the first order and a true egg slut. Michael has been a vegan for more than 20 years for spiritual reasons. He does require that different utensils are used etc. Most of the vegetarians that we encounter are more of the health choice type and have fewer restrictions. Cooking a shared meal with a vegan can be a challenge, but with some thought and preparation both of you can eat satisfying meal.

Planning meal with your vegetarian or vegan can be pretty easy as long as you plan for three basic requirements: coordination of ingredients, cooking space, and time available.

Preparing a meal using ingredients that work together is always important, but never more so than when sharing meal this way. A vegans protein choices are limited and often do not take the form of a separate element. Quinoa is a good example. If both people aren't Quinoa lovers it can be difficult to use. On the other hand dried pasta typically does not contain egg. There is 7 or grams of protein per serving. (based on 2oz dry, or 1/2 cup prepared) This really means that the average person is likely to consume double the serving size. This would be a good coordinated ingredient. The key is to have a base product that will work for both of you. The pasta dish should be thought out to work with a protein for each of you. My favorite way to do this is with tofu for Michael, and fish, pork, poultry, or beef for me. Sometimes I will make potatoes, or cauliflower/parsnip mash. In the end planning a base accompaniment that will work with both proteins is key.
When using tofu I like to use the same seasonings as I'm using on my protein, this seals the deal we both are essentially eating the same meals.

Plan your cooking space. If you are unable to share pans and utensils its import to keep track of the number of burners you have available. Make sure you have enough prep bowls, knives, tasting spoons, etc. Unless you want to washing them over and over again.

Be aware of the time required to prepare everything. Conventional proteins often require longer cooking times, plan accordingly. In situations where utensils and burners are in short supply you may need to plan for considerable extra time to handle the logistics. Making elements well ahead can really help with this.

One more tip. Meat eaters often use chicken stock in many many elements in their cooking. In risotto, with cous cous and other pastas, and in many sauces. I strongly suggest making your own vegetable stock. Store bought veggies stock sucks. Mass produced, it tends to have very little flavor and is only slightly better than using straight water. Making your own is easy worth every minute it takes. Way more flavor and color that will add something valuable to your dishes. Your vegan will notice the difference and you won't miss the chicken broth.

Scallops and Anglioti with Peas and Carrots

I was inspired today I guess! After a couple days under the weather what better than to indulge with some great cooking! The scallops are simply sauteed and seasoned with salt and pepper. The angliotti was made using won ton wrappers and filled with pea and mint puree and some Pecorino Romano. Underneath was some fresh maple carrot puree, garnished with pea shoots. I loved the idea of a new way for peas and carrots to go together!

Wonton skins are an easy way to make ravioli. Just be sure not to overfill them and fold over the edges and seal with water or egg wash. Many people steam these but I have had better luck gently boiling them. About 3-4 minutes does the trick.

The carrot puree couldn't be easier. Just steam the carrots over water with a garlic clove in it. Soften some shallots in butter and place in a food processor with the carrots and begin processing. Slowly add some olive oil (use the good stuff) and drizzle in some chicken stock and finally some pure maple syrup. This will emulsify the carrots and allow your mixture to become smooth. Salt and pepper to taste!

Oven Baked Fish and Chips

On Saturday we were casting about trying to figure out what to make for dinner. We had just picked up some great fresh corn, but everything else was already on hand. Fish and chips sounded good and this was my take on the classic.

I used Steelhead Trout but you could use just about any firm fish for this recipe. The fish is quite simple just cut into strips, salt and pepper the pieces, dredge in flour, then egg, then bread crumbs or corn flakes. Place on a sheet pan coated with cooking spray and into the oven at 425 d for 10-12 minutes until coating has browned.

For the potatoes I used reds cut into slices tossed in a little olive oil, salt, pepper, and paprika then into the oven for 15-20 minutes until browned and crisp.

To accompany we made a succotash of french beans, tiny colored bell peppers, fresh corn cut from the cob, and onion. Blanch the corn and beans. Cut the beans into small pieces and the corn from the cob. Saute the vegetables in butter until cooked but firm.

For dipping we prepared a lemon, caper, and shallot tartar sauce.

Pretty low fuss, great tasting fish and chips. Very low fat! You'll like this one!

Seared Halibut with Pea and Mint Puree

This was plan B. We had hoped to make a similar dish using scallops but hopes were dashed at my local market. The scallops offered were small and scarce so a plan B was required. They did have some very nice Halibut available, and as an appetizer we didn't need much of the $25 per pound ingredient, so a small cut was acquired. We had already found the fresh peas, lemons, and mint was to be plucked from my herb planter. With all ingredients on hand let the cooking begin.

The recipe is for a the plate as pictured, a nice shared appetizer.

Approx 4oz halibut filet, should be thick. Make sure it is completely free of bones and skin. Cut into two equal cubes.
5-6 oz fresh shelled peas.
1/4 cup mint leaves.
4 cloves garlic.
Olive oil.
Chicken stock.
Dried Chervil.
Salt and pepper.

Pea puree:
Place 2 cloves of garlic in a small sauce pan of cold water, bring to boil.
Place peas in a steamer basket and steam over garlic water until tender.
Place steamed peas, juice from 1/2 lemon, and mint in a  food processor and blend.
Drizzle some broth and oil to emulsify the mixture. Process to a smooth texture. (my processor was inadequate for this)
Taste frequently added salt and pepper as needed.
Transfer puree to small post to keep warm, stir often. Taste it again to make sure the flavor is right.

Halibut.

Add 1.5 tbsp olive oil to a small non stick skillet. Add two cloves of smashed garlic to the cold oil.
Saute until the garlic is brown, remove garlic and discard.
Pat the fish dry, season with salt and pepper.
Place fish in hot, but not smoking pan. Sear to a golden brown about 2 minutes on the first side and 1.5 minutes on the second. Sprinkle the fish with chervil. Remove from pan and serve immediately.

Braised Beef Shank with Carrots and Thyme

This is one of my favorite comfort meals! Beef shanks can be purchased from your local grocery for under $3 per pound. The cut requires slow cooking but is tender and flavorful once properly cooked!

Bone in beef shanks each about 3/4 pound per person.
1 medium onion diced.
2-3 cloves garlic chopped.
2 bay leaves.
3-4 fresh thyme sprigs.
6-8 Fresh Italian parsley sprigs
2-3 ribs of celery chopped into 1 inch pieces.
2-3 large carrots cut into 3/4 inch pieces.
3/4 cup red wine.
3/4 cup beef broth.
1 can diced tomatoes with juices.
1 tbsp butter.
Flour for dredging.
2 tbsps olive oil.
Paprika
Ground Cumin
Preheat oven to 350d

Pat the shanks dry, sprinkle with salt and pepper, dredge in flour. Shake off excess. Heat oil in large dutch oven until hot but not smoking. Brown the shanks on all sides until well browned. Remove and set aside.

Add onion and stir, scraping the dark bits for the bottom and side of the dutch oven. Add celery and stir until softened, add carrots, garlic. Add red wine and allow mixture to simmer and reduce. When reduces by half add broth, tomatoes, bay leaf, parsley and thyme. Place the shank in the simmering mixture and cover. Place the cover pan in the oven for 90 minutes. Removing once to turn the beef shanks. Taste the broth and season with salt and pepper to taste, add paprika and cumin.

After 90 minutes remove the beef shanks and carrots from the dutch oven and set aside. Strain the vegetable and cooking liquids leaving the smooth sauce in the bottom of the pan. Its okay if there some bits left in the sauce. Add some red wine and broth and simmer to reduce. Add a pat of cold butter to thicken.

For plating I spooned the sauce onto the plate and placed the shank on this filling the bone with additional sauce.

Pan Seared Tofu Scallops

This was an unusual one for me. I rarely prepared vegan dishes. Tonight my buddy Michael came over. He's a longtime vegan so I made this for him.

The tofu was and extra firm variety that sliced into large slabs and then used a cutter to make the uniform rounds to mimic a scallop. The tofu was marinated in a teriyaki sauce made with soy sauce, brown sugar, shallot, and shitake mushrooms. After marinating for about an hour I seared the medallions just as you would a scallop. Very hot pan about 2-3 minutes on the first side and 11/2 minutes on the second. The browning in the picture is carmelized teriyaki.

I served this with diced portabella mushrooms, with some red bell pepper, onion, garlic, and scallions. A side of edamame with red Alaea sea salt.

The review from Michael was a rave!

More food and photos! Far behind, recipes will follow!

Italian sausage hash! Italian turkey sausage, baby red potatoes, caramelized Brussels sprouts, bell peppers and onion!

Beef Bourguignon, flavorful but with 75% less fat than Julia Childs.....

Shrimp and mango ceviche!

Roasted beet caprese...red and golden beets, buffalo mozzarella....

Simple and fresh pasta pomodoro!

Simple and fresh thin spaghetti with yellow grape tomatoes, garlic, and basil.

This was a simple and light pasta dish that was about 15 minutes from to stove to table. The tomatoes, some shallots were sauteed' with live oil and butter, two minced cloves of garlic tossed in when the shallots had become soft. I added about half a cup of white wine and drizzle of white balsamic and allowed it all to simmer while the pasta was boiling. The pasta was cooked until still quite firm and then was added to the tomato mixture and tossed to coat and finish cooking. Finished with  some fresh chopped basil, add salt pepper and Parmesan cheese to taste.

The yellow tomatoes were from Lorie's garden, and the basil from my herb planter.  Yum!

Served along side a cod fillet poached in white wine!

Broiled Steelhead Trout with Tomato and Broccolini

This is simple but delicious dinner menu that is suitable for guests or a quiet special dinner. All the ingredients are fresh and simply prepared to take advantage of their natural flavors.

Steelhead Trout is much like a blend of salmon and trout. With a very mild and buttery flavor. If salmon is too strong for you this may be an answer.

Ingredients:

Steelhead filets with skin on 6-8 oz per serving.
3 tbsp olive oil.
1/2 tbsp butter.
4 cloves garlic minced divided.
1 tbsp small diced yellow bell pepper.
1 tsp dried tarragon.
11/2 tbsp chopped fresh dill.
Zest of one lemon, reserve and quarter the fruit.
1 bunch broccolini, blanched in salted boiling water, and cooled in ice bath..
1 medium heirloom tomato per person, cap off and cored.
1 tbsp aged balsamic vinegar.
1 heaping tbsp finely chopped basil.
1 small cube of fresh mozzarella per tomato.
Salt and pepper to taste.

For marinade:
Combine oil, tarragon, 2 tbsp garlic, dill. mix well.
Coat fish with marinate add lemon zest and allow to stand 30 minutes.
Salt and pepper to taste just before broiling.
Broiled 11 to 15 minutes until done. Avoid overcooking.

For tomatoes:
Serrate cut the caps off the tomatoes removing the core.
Drizzle with olive oil and basalmic.
Place a cube of mozzarella in the core of the tomato.
Sprinkle with fresh chopped basil.
Salt and pepper to taste.
Broiled 10-12 minutes until the cheese is melted and the some char appears on the peaks of the tomato.

For Broccolini:
Heat oil and butter in medium saute pan.
Add garlic and bell pepper, saute 2-3 minutes.
Add broccolini and saute until cooked but still toothsome. (very important to blanch before hand to preserve color and flavor.)
Salt and pepper to taste.

Serve with crusty bread and a lemon wedge! Enjoy!

Atlantic Cod with carrot and fresh fennel in parchment

This is a delicious and very easy dish. Steaming fish in a parchment paper packet is simple and quick taking just 15 minutes or so in the oven. The packets can be assembled a couple of hours ahead for easy timing. The fragrant steam escaping when you open the packet as a treat and an impressive display for guests.

Ingredients (per serving)

5-6 ounce cod fillet. Select a fillet about an inch thick. The packet requires enough time to steam the vegetables, thinner fillets will cook too fast.
1 tbsp unsalted butter
1 clove garlic, minced
4 thin slices of fresh fennel
1 large carrot sliced into thin coins
2 tsp dried chervil
1 tsp fresh Italian parsley finely minced
1 tbsp white wine
1 tbsp olive oil
salt and pepper.

The packets can be made with foil or parchment paper.
Preheat oven to 400 degrees.
Place the fennel and carrots in a small bowl, add olive oil and sprinkle with salt and pepper.Toss to marinate for about 10 minutes.
While the veggies are marinating, mix the butter and chervil and set aside.
Rinse the fish, pat dry, and season with salt and pepper.
Place the fennel slices on the bottom of the packet.
Lay out the carrots on top of the fennel in overlapping rows.
Drizzle the wine over the vegetables.
Place the fish on top of the carrots and fennel.
Spread the butter mixture evenly over the fish.
Sprinkle with parsley.
Tightly enclose the fish and veggies in the packet sealing the edges tightly. 
Place on baking sheet in oven for 15 minutes if the fish is at room temp. If made ahead and refrigerated increase cooking time to 18 minutes.
Remove and serve immediately.

Enjoy!

Edamame and Cauliflower Soup!

I was hosting my good friend Michael the other night and made this for him for dinner! He's a vegetarian and like many has some difficulty getting enough protein in his diet. Like me he is a gastric bypass patient making this even more important. So I made this soup trying to create a higher protein meal and still meeting his vegetarian standards. I've always been a big fan of Edamame and this soup is an easy and flavorful new way to enjoy it!

Ingredients:
12 oz of shelled Edamame. (Try Trader Joes for this)
2/3 of a small head of cauliflower.
3-4 cups vegetable or chicken stock.
1 medium shallot minced.
2 small garlic cloves minced.
2 tbsp butter.
2 tbsp half and half, cream, or milk.
1 tsp dried thyme leaves.
2 tsps finely chopped or dried chives.
Salt and pepper to taste.
Diced red pepper to garnish. 

Begin by steaming the cauliflower until soft, do not over cook.
Boil the shelled frozen edamame about 5 minutes or as directed on the package.
Saute the shallot and garlic in a 3 quart sauce pan until softened, do not brown.
Add the cooked cauliflower and edamame, stir and mash with a potato masher.
Add about half of the broth and blend with an immersion blender or puree in a conventional blender.
Add the rest of the butter and half and half, and herbs, and continue to blend adding additional broth as you go.
Continue to puree until the desired consistency. I prefer a ticker soup, just additional broth if you like it thinner.
Salt and pepper to taste.

I found the soup to be fresh and light, with the edamame as the star. the Cauliflower adds body with over powering the edamame. The red pepper garnish adding texture and cool sweetness to the dish. In future editions of this soup I may try adding additional hers or perhaps a light swirl of Soy Sauce or even Tamari.