Tabouli

(AKA Tabbouleh/Tabouleh/Tabbouli)

Chris came sailing with us last weekend and to my pre-weekend query of, "What should I not forget to have on board? He replied, "Sunchips and/or dark russet chips. Stuff for tabouli. Oh, also omelettes/boat toast/pancakes, of course but that was obvious." Umm.  I have to admit tabouli has been a "locker staple" on the boat. "Locker staple" meaning I stow a few of the packages of the Fantastic World Foods Tabouli Salad (mostly bulgar plus some dried spices).  If I can scrounge up a couple of vine ripe tomatoes and a cuke along the coast, we have a lunch or dinner salad.  But since this was a real request I decided I'd better make the real thing. After consulting a few recipes I decided on my own version.  Even Chris had no suggestions for improvement.

Combine:

3/4 c fine or medium grind bulgar (I used Arrowhead Mills organic bulgar wheat)
1 c + 2 T boiling water

Cover and soak until bulgar is tender.

When the water has been absorbed (~ 30 minutes) or longer add:

2 c minced fresh parsley leaves
1 c minced fresh mint leaves
2 c cored chopped tomatoes
1 c chopped cucumber (I used 2 Persian cukes)
1/4 c extra-virgin olive oil
1/4 c freshly squeezed lemon juice
Salt and pepper to taste

If refrigerated after mixed, remove ~half an hour before serving.

This is good served alone or added to pocket bread which has been sliced in half and spread with hummus.

Reviewed 5/29/2017

Ramps - Bitter Greens - Pea Tendrils

New things at the farm stand this month include ramps (late April/early May), bitter greens for stir fry, and pea tendrils.


I've walked by the basket of ramps, sometimes called wild onions or wild leeks, at our local farm stand for several springs, deterred by their price per pound and the fact I'd never had them.  Finally this year I decided to buy a few to use as a garnish instead of scallions.  6 ramps turned out to cost less than a bunch of scallions. I lightly coated them in olive oil, then Ed put them on the grill for just a minute being careful not to burn them.  The were very tasty -  a cross between onion and garlic. They made a wonderful garnish to Mushroom Risotto as well as grilled fish and chicken.

Bitter greens for stir fry, a combination of mustard and turnip greens and brocilli rabe are a new farmstand offering this year.  For a quick dinner, I sautee them in garlic and olive oil and serve over pasta topped with Parmesan cheese. When I told Powen, the farmer who suggested I try them that I liked them, he replied that I would like the just-arrived pea tendrils even better.

He was right! The pea tendrils are indeed my favorite of the group. They can be eaten raw in spring salads, sauteed in olive oil and lemon juice, Powen's favorite, or used in stir-frys.  As with other greens, any tough stems should be removed before cooking/serving.  I've read that pea tendrils should be stored in a plastic bag in the refrigerator and eaten within a day or two before they wilt and loose some of their wonderful delicate pea flavor. Maybe the reason I find them so tasty is I buy them fresh from the local farm stand and eat them soon after.

Ed and I like pea tendrils (sometime accompanied by snap peas) sauteed in sesame seed oil as a base for Lime Ginger Mahi-mahi.

Pea tendrils are also excellent mixed in and as a base for Mushroom Risotto.

Prepare the pea tendrils per the directions above and the risotto per Mushroom Risotto with Pea Tendrils variation.  Just before serving the risotto add a handful (to taste) of pea tendrils and stir just until the tendrils have wilted.  Serve the risotto on a base of raw pea tendrils or pea tendrils that have been lightly sauteed in olive oil.



Reviewed 8/23/2017

Carnival Squash Stuffed with Black Quinoa Pilaf

The squash that caught my eye at the farmstand eariler this week has been sitting on the counter for a few days daring me to do something.  So I tried the combination below and the results were very tasty.  The quinoa pilaf is enough to stuff 2 squash (4 halves).  I will use the leftovers as a side dish, but if leftovers are not desired, scale accordingly.

Preheat the oven to 350 degrees F.

Prepare the quinoa.  Black quinoa is to white quinoa as wild rice is to white rice, crunchier with a stronger, nuttier flavor. When using black quinoa it is especially important to rinse properly to remove the saphonin dust.  Put

1 c black quinoa

into a fine strainer and run water through it, or stir it in a bowl of cold water and pour it through a clean kitchen towel. Repeat the process until the water runs clear and is no longer sudsy. The amount of rinsing necessary may vary greatly. 

Set the quinoa aside to drain.
Prepare the squash.  Cut in half

1 carnival squash/per 2 servings

Remove the seeds, I first used a spoon, then scraped with a grapefruit knife, and brush the inside and outside with


Olive oil

Place cut side down in an edged oven-proof dish filled with 1/4 inch water. Place in preheated oven and cook for 30 - 35 minutes (depending on size of squash) until flesh of the squash is tender when pierced with a fork.

While the squash is cooking, in a small skillet, heat

1 T olive oil

and saute the quinoa until it is well coated with the oil.

Place the quinoa in a saucepan or, my preference, a rice cooker and add

1 1/2 c water
1/3 c dried cranberries or cherries

If using a rice cooker, follow instructions. If using a sauce pan bring water to a boil and then reduce heat and let simmer until all the water has evaporated.

Wipe out the skillet, add a bit more olive oil and saute until wilted and tender:

2 scallions, sliced thinly
6-8 shitake or crimini mushrooms, coarsely chopped
1/3 c pecans, coarsely chopped
2 -3 t chopped fresh sage to taste

When squash and quinoa are cooked, combine the quinoa and mushroom/pecan mixture and stuff each half of squash, finishing with a slight mound of quinoa.  Return to oven for 5 minutes to warm through and crisp top.  Serve garnished with a sprig of sage.

This is really fun to eat!  I was told at the farmstand that the skin of this squash is thin and edible.  Thinking about the acorn squash I usually buy, I was not convinced. Wrong.  Using a sharp knife, the squash is easily sliced and tasty, skin included, when eaten.


Revieewed 7/11/2017

Sesame Crusted Tuna with Scallions and Ginger Sticky Rice

This recipe owes three big thank-yous to Alex and Dan: first, for giving me The Paley's Place Cookbook for Christmas last year; second, for suggesting we eat at the Moonstone Grill when Ed and I were recently in Trinidad Bay (CA) and third, recommending we order the tuna.  The tuna* was sesame crusted, seared rare and served with ginger sticky rice, fried leeks and a trio of sauces: Sriracha aiolo, chive oil and beet emulsion. Ed and I seldom order the same thing, but this time we did, a double good choice.  When I asked how the tuna was cooked I was told it was rolled in sesame seeds and then pan fried. However, for my first two tries I chose to try a technique found in the Paley's Place recipe for Poppy Seed-Crusted Albacore Tuna with Chickpea Puree and Fennel Salad: rolling the tuna in seeds, poppy in their recipe, sesame in mine, then wrapping it in aluminum foil.

Serves 2

In a small skillet over medium high heat, toast until they are golden brown:

1/2 c sesame seeds

Stir constantly.  If the seeds start to pop, lift the pan off the heat and continue stirring until popping subsides.

If planning to use Ginger Sticky Rice make recipe below.


Cut into two equal strips with a ~ 1 1/4"  x  ~ 1 1/4" cross-section

2/3 #  yellow tail tuna (keep strip size in mind when buying tuna)

Roll the tuna pieces in the sesame seeds.  Do not use all the sesame seeds at once; there may be more than enough.  In this case, if they have not touched the tuna they can be saved for future use.

Tightly wrap the tuna pieces in one layer of aluminum foil.

Brush

6 small scallions with
Sesame seed oil

Heat a large dry skillet over high heat (we do this on a skillet on the grill) until very hot, about 5 minutes.  Sear the tuna, still wrapped in foil on all sides, about 5 minutes altogether. Cook the scallions for approximately the same time, until wilted and tender. The tuna will cook fairly fast and keep cooking after being removed from heat. Unwrap each piece right after cooking to reduce speed at which it will continue to cook. To also reduce further cooking slice in 1/2 thick pieces. I serve with wasabi, wasabi butter and pickled sushi ginger.


Ginger Sticky Rice

Serves 3 (quantities for 2 servings shown in parens)

In a rice cooker or small pot with cover combine:

1 c (2/3 c)  sushi rice
3 t (2 t)  crystalized ginger, finely chopped
1 5/8 c (1 c + 1 T) water
2 T (1 T + 1 t) preserved lemon**, include juice (optional - water may be substituted)

Cook until all water is absorbed; keep warm until tuna is ready to serve. I form rice in ramekins and then unmold on individual plates.

* If you go to the Moonstone Grill site and see Big Eye Tuna (not one of the more sustainable tunas) on the menu please be advised the menu is from when the Moonstone Grill opened in 2003. Chris Smith, the restaurant's owner told me that Moonstone no longer serves Big Eye but first grade tuna - the best that they can purchase that is safe catch. 
 

** Preserved Lemon Peel


This recipe is from The Paley's Place Cookbook


"Makes 2 tablespoons


The conventional way of preserving lemons can be time consuming, I devised this quick and easy alternative.


1 lemon, washed and dried
1/2 teaspoon kosher salt
1/2 t sugar


With a paring knife, remove the peel from the lemon in large pieces, then cut it into julienne strips.  In a small saucepan, place the peel and enough cold water to cover and cook over high heat until water boils. Drain and repeat this process twice.


Juice the peeled lemon and strain into a small bowl; add salt and sugar, then the blanched peel.  Let the peel macerate at room temperature for 1 hour so the flavors marry. Store, refrigerated, in a tightly sealed plastic [I would use glass] container. It will keep for about a week." (page 219)



VARIATION:  This works with salmon too. Top some Salmon with Red Miso Sauce with roasted sesame seeds, wrap tightly in aluminum foil and grill approximately 5 minutes on a side until temperature reaches 125 degrees F. 

Reviewed 5/22/2017

Cauliflower Steak with Quinoa

In the recent weekend edition of the Wall Street Journal  the headline  "Meet the Meaty Veggies" and a photo of a cauliflower "steak" caught my eye.

Always on the lookout for good vegetarian dishes, I read further and found that the cauliflower recipe was provided by Dan Barber, the chef at Blue Hill in Manhattan.  Since Alex and Dan had been entertained at Blue Hill recently and reported the food was excellent,  I decided to give this a try.

Family legend has it that when my husband Ed was a young boy in New Jersey, he burst into the dining room, which was already full of seated guests, slid into his chair and exclaimed loudly, "Steak at last!"  Needless to say he was not responding to a huge slab of cauliflower.  When I ran the cauliflower idea by him he was less than enthusiastic, in fact quite skeptical of my use of the word "steak". He asked me to define "steak" and I could not easily find any definitions that supported my argument. Finally he suggested maybe this concept would work if the cauliflower had enough sauce....  I  modified the ingredients, adding a marinade to address this concern and the preparation so that I could prepare the bulk of the dish ahead and would not need to use two ovens simultaneously.

Serves 2

Cut a cauliflower in half, then slice a 1" thick piece off each side of the head to create 2 "steaks". Place the two pieces in a marinade of:

2 T lemon juice
1 T olive oil
1 t Herbes de Provence (I used an "Americanized" blend that Ed likes that includes lavender)
1 t crushed rosemary

Be sure all sides of the cauliflower are well coated with the marinade and set aside.

Cut the remaining cauliflower into small florets and blanch in hot salted water until tender, about 3-4 minutes. Drain and spread the florets on a baking sheet and place in a 300 degree F oven for 15 minutes.

While the cauliflower is baking, saute in a medium skillet until vegetables are wilted and soft:

1 1/2 t olive oil (heat first)
1 shallot, thinly sliced
1 leek, white part only, coarsely chopped
1 small apple, peeled and diced
1 clove garlic, chopped

Place in a food processor and add the cauliflower pieces and blend well, then add:

1/2 c no-fat chicken stock (or vegetable stock for vegetarian)

Continue blending until mixture is very smooth,  Put in a storage container and set aside. The cauliflower and sauce can be prepared to this point several hours in advance and refrigerated until ready to use.

About 20 minutes prior to serving, cook (I use rice cooker):

1/2 c quinoa (rinse well, see notes on quinoa below - use black quinoa if possible) *
1 c water (or chicken or vegetable stock)

While quinoa is cooking, preheat a gas grill (or have charcoal grill ready to cook over low coals). Spray or brush cauliflower  steaks with olive oil and cook over low heat for about 12 minutes, basting with marinade and turning half-way through. In lieu of grilling, the preparation in the Blue Hill recipe can be used: In a hot pan coated with olive oil, roast the steak on each side until golden brown. Season with salt and pepper. 

To assemble.  Heat the vegetable puree (I use microwave).  Add:

1 t fresh thyme leaves

Mix 1/4 c of the vegetable puree with the quinoa. Divide the quinoa between two warm plates. Place 1/4 c of the puree in the center of the quinoa on each plate and place the cauliflower "steak" directly on top.



Garnish with:

Lemon zest
Fresh rosemary

Serve immediately.

Save the remaining vegetable puree to make soup.

*ABOUT QUINOA
When I compared my photo (at top left) with the Blue Hill photo in the Wall Street Journal article I found that the quinoa used by Blue Hill was much darker than mine and presented the cauliflower steak much better (mine looked better in fact than in the photo, but still not as good Blue Hill's). Following up on this I discovered that quinoa comes in three colors, the common white, red which is reportedly quite bitter and black which is to white quinoa as wild rice is to white rice, crunchier with a stronger, nuttier flavor.  Though not specifically called for, I assume black quinoa was used in the Blue Hill recipe that was photographed. The Blue Hill recipe calls for rinsing the quinoa well and this is especially important if using black quinoa (verses prewashed white). To remove the saphonin dust, put the quinoa into a fine strainer and run water through it, or stir it in a bowl of cold water and pour it through a clean kitchen towel. Repeat the process until the water runs clear and is no longer sudsy. The amount of rinsing necessary may vary greatly. 


VARIATIONS:  The Blue Hill recipe suggests "a ring of sauteed zucchini around the quinoa".  

Reviewed 8/30/2017

Jason's Mushroom-Cheese

When I was in New Hampshire a few weeks ago, my brother Jason and I talked about a mushroom dish that he started making during his vegetarian days in Alaska (early 1970s).  He no longer had the recipe. I came home and unsuccessfully tried to locate the recipe I had copied from his, then yesterday when I was looking for another recipe I found:

"Sautee:

Mushrooms in
Butter and
Minced garlic

til soft and brown.

Make white sauce:

4 T butter
3 T flour
1 c milk
1 # sharp cheddar
Dash of nutmeg
1 T Worcestershire sauce
Dollop of Kirsch

Cook

Brown rice (1 c rice  - 2 c water)

45 minutes or until done.

Combine mushrooms, cheese and rice.  Serve."

NOTE: No quantity is given for the mushrooms and as I recall Jason used relatively small mushrooms and left them whole - more is probably better, at least a pound given the quantity of cheese.  Also in making the white sauce, melt the butter and the flour and mix well until butter and flour are combined in a smooth paste.  Gradually add the milk and then the GRATED cheddar cheese and remaining ingredients.

Reviewed 8/30/2017

Lobster Mushroom and Leek Risotto

When I was visiting Alexandra and Dan in April 2009, we went to one of my favorite places in Portland, the Saturday Farmer's Market. So much good stuff to choose from, but the selection of mushrooms is incredible. Among other things, we got some great lobster mushrooms (about a pound I think but perhaps more) and some leeks.  This led to  Lobster Mushroom and Leek Risotto for dinner that night.  Any question about where the name "lobster" mushroom comes from should be answered by the photo at left.

In a large skillet, sautee:

1 T butter

3 T olive oil

Add:

2 chopped leeks, white and pale green part only (though we pushed the "pale green" part)

1 clove garlic, minced

and cook, stirring, until the leeks begin to soften. 

Then add:

1-2 pounds lobster  mushrooms, stems trimmed and caps and stems coarsely chopped

Season with salt and pepper to taste, and cook stirring, until the mushrooms are tender. Set aside.

In another pan heat 3 T olive oil/butter or a combination then add:

1/2 c onion, finely chopped 

and cook 3 minutes until the onion begins to soften

Add: 

2 c Aborio rice and stir well to combine. Add (optional):

1/2 c dry white wine, and cook, stirring, until wine is mostly absorbed by the rice.

 Begin to add:

6 ½ c hot chicken or vegetable broth

ABOUT ¾ CUP AT A TIME, stirring well after each addition until the broth has been mostly absorbed by the rice.  Continue to add broth, stirring, until the rice is tender but firm, al dente, about 20 minutes.

Turn off the heat, stir in one last addition of broth, the leek and mushroom mixture and :

½ c freshly grated Parmesan cheese

2 T chopped fresh parsley (optional)

Stir until the cheese melts and is incorporated into the rice. Serve immediately.

Reviewed 5/29/2017

Winter Squash - Sage Risotto

This is inspired by a similar risotto dish Ed and I had in February 2009 at the Center Cafe* in Moab, Utah.

*2010 CENTER CAFE no longer has menu we have enjoyed - serving "gourmet" pizza and salads; 2011 Closed :-(

6 generous servings as a main course (I often halve this recipe).



Preheat oven to 425 degrees F.

Cut in half, peel, and cut in 3/4 inch cubes:

1 butternut squash

Put

2 t olive oil in a baking dish

Add the squash and toss with the oil. Place in preheated 425 degree F oven and roast for approximately 1/2 hour, shaking the pan and/or tossing the squash with the oil every 10 minutes, or until squash is tender.

Wash and chop:

2 T fresh sage

While squash is cooking, in a medium sized heavy sauce pan over medium heat, melt:

2 T butter (I often omit or add additional olive oil in place of some/all butter)
2 T olive oil

Add:

4 medium shallots, finely chopped (or 1/3 c onion, finely chopped onion + 1 t garlic, finely chopped)

Cook stirring for about 3 minutes, until the shallots are wilted and semi-transparent. Add:

2 c uncooked Arborio rice

and stir well using a wooden spoon to combine the rice and shallots and coat the rice.

BEGIN to add

6 ½ c chicken or vegetable broth which has been heated to the boiling point

ABOUT ¾ CUP AT A TIME, stirring well after each addition until the broth has been mostly absorbed by the rice. Continue to add broth, stirring, until the rice is tender but firm, al dente, about 20 minutes. Remove from heat and add the squash and the sage.

Stir well and serve immediately, Serve immediately on warm plates. Top with

Finely chopped fresh sage

The Center Cafe served this dish on top of fresh asparagus.  However, this is more of a fall dish and asparagus, a spring vegetable.  Need to rethink this approach.  November 2011 : See Mushroom Risotto with Winter Squash and Sage



Reviewed 5/29/2017

Meyer Lemon Risotto

This recipe is inspired by two things: a big bag of Meyer lemons straight from her Berkley garden that the wife of one of Ed’s business colleagues brought me when we met for a recent conference in Las Vegas, and second, a dinner Ed and I had at 808, a restaurant in Caesar’s Palace during that same trip. At 808, a Pacific seafood – Asian fusion restaurant, we had rock shrimp risotto with orange licorice froth for an appetizer. As we often do, we split the appetizer, though in this case I could have easily eaten the whole serving. The risotto was light and appeared cheese-less though certainly contained butter as well as olive oil. Though I have yet to crack the orange froth bit, upon returning home I made the following dish.

This dish can be made either with or without shrimp. This serves 6 generously (or 8 smaller servings with ~10 additional shrimp). If you are not planning to use all of the risotto, cook and add shrimp only for servings that will be eaten immediately. I often halve the recipe.

In a medium sized heavy sauce pan over medium high heat, melt:

2 T butter (I often omit or add additional olive oil in place of some/all butter)
2 T olive oil

Add:

4 medium shallots, finely chopped  (or 1/3 c onion, finely chopped onion + 1 t garlic, finely chopped)

Cook stirring for about 2 - 3 minutes, until the shallots are wilted and semi-transparent. Add:

2 c uncooked Arborio rice

and stir well using a wooden spoon to combine the rice and shallots and coat the rice.

BEGIN to add

6 ½ c chicken or vegetable broth which has been heated to the boiling point

about 3/4 cup at a time, stirring well after each addition until the broth has been mostly absorbed by the rice. Continue to add broth, stirring, until the rice is tender but firm, al dente, about 20 minutes. If shrimp are to be used, start cooking* them when all but 3/4 cup of the water has been added to the rice. Remove from heat and add:

4 T freshly squeezed Meyer lemon juice and pulp (about 2 lemons)
Zest from 2-3 Meyer lemons

Stir well and serve immediately on warm plates, or if shrimp are to be used add some/all risotto to wok with the shrimp and toss to mix shrimp evenly. Alternatively, serve shrimp beside the risotto. Top with

Finely chopped fresh parsley.

*TO COOK SHRIMP:  In a large wok over medium high heat melt:

1 T butter (I often omit or add additional olive oil in place of some/all butter)
1 T olive oil

When butter and oil are hot add:

30 (about 5 per person) 21-25 count shrimp, shells but not tails removed

Cook, stirring, until shrimp are pink on both sides, about 3 minutes,  then add:

1 T freshly squeezed Meyer lemon juice and pulp (about 1 lemon)

Continue cooking, stirring constantly until shrimp are firm and form "c" shaapes (about 4-5 minutes total cooking time).

Remove shrimp from pan and continue cooking juice until it is reduced and thick.  Pour over the shrimp.

Reviewed 5/29/2015

Mushroom Risotto

This recipe is adapted from Judith Barrett’s "Risotto Ai Funghi" found in her From an Italian Garden cookbook. I love to make this or Lobster Mushroom and Leek Risotto when I am visiting Alex and Dan in Portland. The variety of wild mushrooms available in the Portland Farmer's Market makes this a very special dish. [I find this makes 6 generous servings. I often halve, simplifying and reducing amount of mushrooms as noted for a simple dinner main dish for 2-3.]



Place

1 ounce dried porcini mushrooms [I often omit]

in a glass measuring cup with ½ cup boiling water and allow to stand for 30 minutes. Drain and rise well removing any grit or dirt. Strain the soaking liquid through a double thickness of cheesecloth and reserve. [If there is only a little grit in the bottom of the cup, I pour off liquid carefully to leave residue in the bottom of the cup.]

Melt:

4 T butter [I use 2 T olive oil]

in a medium sized skillet over medium high heat. Add the porcini and:

1 large garlic clove, finely minced or pressed

2 pounds wild mushrooms, stems trimmed and caps and stems coarsely chopped [if  I'm not making this for a special occasion I sometimes use only 1 pound ( 8 oz for 2) mushrooms and trim but don't remove stems completely]

Season with salt and pepper to taste, and cook stirring for about 7 minutes, until the mushrooms are tender. Set aside.

In a heavy four quart sauce-pan, melt:

3 T butter [I  omit]
2 T olive oil [I use 3 T or a combination  of 1 1/2 T olive oil and 1 1/2 T white truffle oil]

Add:

½ c chopped sweet onion

and cook stirring until it begins to soften. Add:

2 c uncooked Arborio rice

and stir well using a wooden spoon to combine. Add

½ c dry white wine

all at once and cook, stirring, until wine is mostly absorbed by the rice, about a minute or two.

BEGIN to add

6 ½ c hot chicken or vegetable broth

ABOUT 3/4 CUP AT A TIME, stirring well after each addition until the broth has been mostly absorbed by the rice. Continue to add broth, stirring, until the rice is tender but firm, al dente, about 20 minutes.

Turn off the heat, stir in one last addition of broth, the mushrooms,

½ c freshly grated Parmesan cheese [if using truffle oil, I omit the cheese]

2 T chopped fresh parsley [if using truffle oil and no cheese, I often use 2 T chopped fresh sage instead]

and stir until the cheese melts and is incorporated into the rice.  Serve immediately.

VARIATION (NOV 2011): Mushroom Risotto with Winter Squash and Sage

Before starting the risotto:

Cut in half, peel, and cut in 3/4 inch cubes:

1 medium butternut squash

Put

2 t olive oil in a baking dish

Add the squash and toss with the oil. Place in preheated 425 degree F oven and roast for approximately 30 minutes, shaking the pan and/or tossing the squash with the oil every 10 minutes, or until squash is tender.

While the squash is cooking make the risotto but

Omit the Parmesan cheese and parsley and finish the risotto with:

2 t white truffle oil

Toss the squash cubes  with

 1 T chopped fresh sage

See also: Winter Squash with Sage Risotto

Place a serving of squash on top of each serving of risotto.

VARIATION (SPRING 2012) Mushroom Risotto with Pea Tendrils

While squash and sage are a great winter addition to this risotto, ramps and especially pea tendrils are a perfect spring accompaniment.  When making risotto with pea tendrils, use parsley (optional) but no sage. For recipes see: Ramps - Spring Greens - Pea Tendrils




Reviewed 5/29/2017

Tomato Paella

Serves 4-5  [Photos are for half recipe - serves 2 -3]

This is adapted from a Mark Bitmann recipe in the New York Times. The key is to use Spanish paprika or as it is called in Spanish, “pimenton”. Whole Foods carries a good selection, 3 different varieties of Safinter Smoked Spanish Paprika. I use the “Bittersweet” variety. This dish is particularly spectacular when done with a variety of tomatoes of different colors. This is also excellent made with a variety of cherry tomatoes.



I have done this about an hour ahead to the step: “put pan in oven” which you may want to do if you are making this for company.

Preheat oven to 450 degrees. Warm 3 cups water in a saucepan. In a medium bowl put:

1 1/2 pounds ripe tomatoes [or cherry tomatoes, cut in half] , cored and cut into thick wedges

Sprinkle with salt and pepper, and drizzle with

1 tablespoon olive oil.

Toss to coat.  In a 10- or 12-inch ovenproof skillet over medium-high heat put:

7 T olive oil [I use 2 T]

Add:

1 medium onion, minced
1 T minced garlic

Sprinkle with salt and pepper, and cook, stirring occasionally, until vegetables soften, 3 to 5 minutes. Stir in:

1 T tomato paste

Large pinch saffron threads (optional)
1-2 t Spanish pimentón [I use 2 t]

and cook for a minute more. Add:

2 cups Spanish or other short-grain rice {I use aboriuo]

Cook, stirring occasionally, until it is shiny, another minute or two. Add:

1/2 cup white wine

Let simmer until it is mostly absorbed, then add the hot water and stir until just combined.

Put tomato wedges on top* of rice and drizzle with juices that accumulated in bottom of bowl.

Put pan in oven and roast, undisturbed, for 15 minutes. Check to see if rice is dry and just tender. If not, return pan to oven for another 5 to 10 minutes. If rice looks too dry but still is not quite done, add a small amount of water.  When rice is ready, turn off oven and let pan sit for 5 to 15 minutes.

Remove the pan from oven and sprinkle with parsley and  basil. [I usually just use basil].  If you like, put pan over high heat for a few minutes to develop a bit of a bottom crust before serving.

*VARIATION:  I don't like the tomatoes overly cooked so I often add the tomatoes, especially if using cherry tomatoes, after the first 15 minutes of cooking.

VARIATION:  Since tomato and corn season coincide, I often add an ear's worth of corn, sliced from the cob, to the rice mixture, after the first 15 minutes of cooking then add the tomatoes per the above VARIATION.

August 2017: Everytime I make this, I want to take a photo! Did last night and it shows tomatoes that were cooked about 7 minutes, just enough to be warm.  Topped with chooped basil it made a perfect late summer dinner. Enough leftover to have with crusty bread for lunch today.

Reviewed 8/31/2017

Wild Rice Mix

This is a good one dish accompaniment for a fall or winter dinner.

COOK RICE
Cook rice according to package instructions (if cooking time is different, rice needs to be cooked separately and then combined).

2 c wild rice
2 c wild rice blend (I use Lundberg Wild Blend)
(optional: use mushroom stock (or vegetable stock) instead of water when making the rice)

COOK VEGGIES
I have not given amounts for the veggies as this dish can be made either as mostly rice with a few veggies or more equal parts of veggies and rice. I tend to do 1 c of veggies: 1 c wild rice: 1 c wild rice blend. This makes a lot of rice; you may want to make half a recipe or freeze some rice for later use; once veggies have been added the mixture does not freeze as successfully.

Saute:

Olive oil (heat oil first), enough to very thinly coat pan bottom
Carrots, cut in very thin julienne
Scallions, sliced in thin rings

When carrots are almost tender (2-3 minutes) add:

Sliced mushrooms - a mix of wild mushrooms, including chanterelles is fabulous but expensive. I usually use Portabello/baby bella/crimini/shitake, but add some wilder ones if I can find them at a reasonable price.

COMBINE
Mix sauteed veggies with rice and serve. This may be made in advance of serving and then warmed before serving.

Reviweed 5/29/2017

Spanish Rice

This recipe is from Alexandra. She served this as part of the anniversary dinner that she cooked for Ed and me in August ’02 (photo at left with Pollo Relleno). The rice was absolutely delicious and Ed and I had the little bit that was left over in an omelet on Condor the following weekend.

1 c rice
1 t oil
½ green pepper, chopped
¼ Spanish onion, chopped
1¼ c water
2-3 cloves garlic, chopped
                                                        1 tomato or 2 plum tomatoes, pureed with skin
                                                        ¼ c salsa
                                                        Cumin, cilantro, salt, pepper to taste

1) Fry rice in oil with garlic, pepper, onion on low heat until rice is white and translucent
2) Add water, salsa, tomato mixture, and bring to a boil
3) Add spices
4) Reduce heat to simmer, cover, and cook for about 20 minutes.

[If using a RICE COOKER, after step 1, place step 1 ingredients in rice cooker, add items in steps 2 and 3, then cover and cook.]


SPANISH RICE OMELET

With carbs in the filling, this is a great breakfast for the boat since it is difficult to make toast on board.

Make omelet using:

Eggs/"egg product"

As egg(s) begin to solidify, spread across the top of the omelet

Thin slices of cheddar cheese (I like Cabot's Hunter cheese)
Thin layer of Spanish Rice
Green chili (optional)

Fold omelet and serve with hot sauce (my favorite is Cholula Hot Sauce)

Reviewed 5/29/2017

Vegetable Barley

Alexandra and Christopher served this plus Roasted Pork Loin with Apricot Compote and Three-Chocolate Hazelnut Tart for my birthday in 2006. All three recipes are from Wildwood Cooking from the Source in the Pacific Northwest by Cory Schreiber, a cookbook Alexandra gave me shortly after she moved to Portland.







In a four quart saucepan, melt:

1 T butter [olive oil could be substituted]

Add:

2 carrots, peeled [or well scrubbed] and cut into ¼ - inch dice
2 ribs celery, cut into ¼ - inch dice
1 small yellow onion, minced

Cook over medium heat, stirring occasionally, for five minutes, or until tender, being careful not to brown. Remove the vegetables from the pan. Add:

3 c [non-fat] chicken stock
1 ½ c pearl barley.

Bring to a boil, cover and reduce heat to simmer. Cook the barley for 40 to 45 minutes or until tender adding an additional:

1 ½ c [non-fat] chicken stock

in small batches as the barley absorbs it. Mix in the vegetables and heat through. Stir in:

1 T butter
1 t chopped fresh thyme
1 t freshly ground black pepper

See also: Mushroom Barley

Reviewed 5/29/2017

Rice and Vegetable Salad

This is one of my summer favorites and can easily be adapted to use vegetables that are in season.  I really like it with fresh peas but the season is so short.... The  Vinaigrette is from the original  The Silver Palate Cookbook by Julee Rosso and Sheild Lukins; the basic rice salad recipe is adapted from this same cookbook.  I often halve the recipe and/or add just the peas, currants and half the dressing if I am not using all the rice at once.  I then add the fresh veggies, herbs and remainder of dressing shortly before serving.


Serves 6 to 10 depending on other accompaniments.

Make:

8 c hot cooked rice ( NOTE: this is a “cooked” not a “dry measurement”)
While the Silver Palate Cookbook calls for just "hot cooked rice", I usually use a wild rice blend. My current favorite is Lundberg Wild Blend Rice.

Transfer rice to a large mixing bowl and add:

"Our Favorite Vinaigrette" * or Mustard Dressing to taste
I do not like this salad over-dressed and generally use about 3/4 cup of dressing, you may wish to use more. I suggest adding 1/2 cup to hot rice and then more, to taste, after salad has cooled and veggies have been added.

1 c dried currants
See below: if frozen peas are used, add at this time
Toss thoroughly and allow to cool to room temperature, then add:

1 sweet red pepper, stemmed, cored, and cut into thin julienne
1 sweet green pepper, stemmed, cored, and cut into thin julienne
6 scallions, cleaned and finely sliced
1 c shelled fresh peas, if available or 2 c snap peas, cut in half horizontally
OR 1 package frozen peas, thawed and drained (add when rice is warm)
½ c pitted black olives, sliced
¼ c chopped parsley
½ c chopped fresh dill
Pepper to taste

DON’T WORRY if you don’t have all veggies and herbs; experiment leaving out what you don’t have or like and adding other veggies (cherry tomatoes, snap peas, green beans (blanched for 2 minutes in boiling water then quickly cooled and dried), fresh corn, cooked and cut from cob, carrots cut into julienne.
Serve immediately or refrigerate and return to room temperature before serving

VARIATION #1

WILD RICE AND CRANBERRY NUT SALAD: Use 8 cups cooked wild rice OR 4 cups cooked wild rice and 4 cups cooked brown rice OR 8 cups cooked wild rice blend such as Lundberg Wild Blend instead of white rice. Omit the olives and dill and add 1/2 c chopped pecans with the vegetables and use dried cranberries instead of currants. Dress with Mustard Dressing or Raspberry Vinaigrette (I use Annie's Raspberry Vinaigrette).

VARIATION #2

ROTINI/FUSILLI AND VEGETABLE SALAD: Use 1 pound of pasta, cooked and drained instead of rice.

* "OUR FAVORITE VINAIGRETTE (page 147)

1 tablespoon prepared Dijon-style mustard
4 tablespoons red wine vinegar
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
minced parsley and/or snipped fresh chives, to taste
1/2 c olive oil"

Reviewed 5/29/2017

Stuffed Poblano Peppers

This recipe, inspired by Alexandra’s urging to cook more vegetarian meals (especially for Ed), is my own but takes ideas from two recipes, Hearty Grain-Filled Peppers (The Mayo Clinic Williams-Sonoma Cookbook)and Quinoa Stuffed Peppers (The Whole Foods Market Cookbook) and from dinner at Helmand (an excellent Afghanistan restaurant in Cambridge, MA).

Serves 4



In a large sauce pan bring the following to a boil:

2c water
1/2 t ground cinnamon
1/2 t ground cumin
                                               
Stir in:

1 c bulgur wheat

When the water returns to a boil, reduce heat to low. Cover and simmer until the water is absorbed, about 15 minutes.

In a large frying pan over medium heat, combine:

3/4 c tomato salsa
1/2 onion, finely chopped
2 cloves garlic, finely minced
1/4 c chopped fresh cilantro*

Sauté, stirring occasionally, until the vegetables are tender but not mushy, about 10 minutes. Then add:

1/3 c raisins

Stir this mixture into the bulgur, and use to stuff

4 large roasted poblano chilies (see Roasted Chili)

Place stuffed peppers on a non-stick surface and bake at 400 degrees 10-20 minutes (longer if chilies and stuffing are at room temperature to start, shorter if the filling is still warm).

Place chili on individual serving plate and top with:

1 T non-fat yogurt per chili (1/4 c total)
1 T toasted sunflower seeds (4 T total)

* I have found that frozen cilantro (chop fresh cilantro finely then freeze immediately in small plastic bag or container) works well too.
VARIATION #1:

The Mayo Clinic recipe (to serve 6; 2 c bulgur) calls for 1 c diced fresh tomatoes or 14 ½ oz canned diced tomatoes, drained instead of salsa, adds 8 oz white mushrooms, coarsely chopped to the sauté, and uses parsley instead of cilantro. It also uses 3 red bell peppers, halved, stemmed and seeded and, 3 green bell peppers, halved, stemmed and seeded , not previously cooked, instead of the roasted poblano peppers. If fresh peppers are used, stuffed peppers should be covered tightly with aluminum foil and baked at 400 degrees for 40 minutes.

VARIATION #2:

Whole Foods Market uses the following sauté for 1c of quinona:

2 ½ T olive oil (heat first then add veggies)
½ medium onion, finely diced
1 carrot, finely diced
2 stalks celery, finely diced
½ c shelled pumpkin seeds
2 cloves garlic minced (1 t)
½ t cumin
1 t chili powder
1/8 c finely chopped fresh oregano
1/8 c finely chopped fresh basil

This recipe makes enough stuffing for 4 large red/green peppers. Rub peppers with oil and ½ t cayenne pepper, place on a baking pan and bake at 400 degrees F until softened a little. Stuff each pepper half then place in a lightly oiled, oven proof casserole dish. Add ½ c water to pan. Cover dish with foil and bake for 20-25 minutes until the peppers are tender.

VARIATION #3:

In the Helmand Afghan dish called Showla, the chili was stuffed with spinach and cheese with the “grains” on the side: medium rice, mung beans and black eyed beans sautéed with onions, tomato, garlic and seasoned with dill and coriander seeds.

Reviewed 8/31/2017

Rice and Beans

Mark Bittman writes in How to Cook Everything (original edition/1998): “Rice and beans are one of the most important of all culinary marriages, they are cheap, they provide good protein and plenty of carbohydrates, and they don’t take a lot of work to make them delicious. You don’t need a recipe. Take any well seasoned bean dish and serve it with any well prepared rice dish.”*

This is a good boat dish because the basic ingredients are easily stored.

Alexandra would argue that rice and beans prepared without lard fall far short of the rice and beans she lived on in Costa Rica (that said, she never cooks with lard). Here is my version:

2 c brown rice
2 19-oz cans black beans (`1/2 pound or 1 1/4 dried beans, cooked for 25 minutes)
Water

Rinse the beans well and then drain. Put 4 cups of water in a pan with the rice and bring to boil, cover and cook on low heat until rice has absorbed all liquid, 30-40 minutes. Alternatively, cook the rice in a rice cooker.

MEANWHILE, sauté in medium frying pan until peppers are soft and onions are golden, about 8-10 minutes over medium heat:

2 T olive oil (add oil first and heat before adding vegetables)
1 medium onion, finely chopped
1 red pepper, cored, stemmed and chopped
1 green pepper, cored, stemmed and chopped
1 T minced garlic

If eating immediately, place the beans in a large pot that can hold over twice their volume and cook over low heat until they are warmed through, add cooked rice and sautéed vegetables. Stir well and season with

Pepper

This recipe makes a large pot of rice and beans that will keep for several days in the refrigerator. If you are not eating immediately, combine cooked rice, sautéed vegetables and cold beans. Mix well. When ready to serve, heat all or a portion of the mixture in a microwave oven, conventional oven, or stove top until warmed through.

Good served with

Salsa or chili sauce or (my favorite) Cholula Hot Sauce.

VARIATIONS:

Use red beans instead of black.

Add some hot chili peppers and/or chili powder to the sauté.

Add corn kernels with the beans.

Add 2 t ground cumin to the sauté.

Add fresh cilantro just before serving.

Combine several/all of the above variations.


Use rice and beans (plus some cheddar cheese) as an omelet filling (see Spanish Rice Omelet).

* Page 515

Reviewed 5/29/2017

Mushroom and Barley Casserole

This recipe is from Moogie.

Ingredients:

1 onion, finely chopped
¼ c butter [I use 1 T butter and 1 T olive oil]
1 c medium pearl barley [follow instructions re: rinsing]
¼ - ½ pound mushrooms, sliced [more mushrooms are good too]
2 c [non-fat] chicken broth

Preheat oven to 350 degrees F

Cook onion in butter until wilted. Add barley, Cook while stirring until it turns golden. Add mushrooms and cook until they wilt. Spoon mix into buttered [or oiled] 1 quart casserole. Pour 1 c broth over the top, cover and bake 30 minutes. Uncover and add remaining broth. Cook 30 minutes longer or until barley is done, adding more broth if necessary.

See also: Vegetable Barley

Reviewed 5/29/2017

Sushi

This recipe comes from Edie, Alex and Topher's fourth grade teacher. Every spring to conclude their study of Japan, the class with help from Edie and parents prepared a Japanese feast complete with sushi rolls (no raw fish --- just cucumbers and carrots) and chicken Yakitori and finished with the not so Japanese but absolutely delicious Ericson's ginger ice cream. I had not made this in many years but was inspired a few years ago when John served delicious avocado and Maine crab sushi aboard More-at-Rest in Northeast Harbor.

Rinse until water runs clear (I usually don't; rinsing it to remove added talc which most rice I buy does not have)

1 1/2 c sushi rice

Put rice in large saucepan, add 2 1/2 c water and bring to a boil. Reduce heat and simmer 15 minutes or until liquid is absorbed. Cool

VARIATION: I find it quicker and less messy to use a rice cooker. If making avocado rolls (leftover sushi with avocado filling does not keep well), I sometimes make a smaller batch of rice 1/2 c rice : 7/8 c water for 2 rolls or 3/4 c rice : 1 1/4 c water for 3 rolls; 1 roll = 8 pieces).

While the rice is cooking, combine in small saucepan:

½ c [I use 1/3 c] rice wine vinegar
1 T [I use 4 T - this is not a typo, in this recipe I do use more sugar!] sugar
1 t salt [I omit]

Heat just until sugar has dissolved.


Prepare:

1 cucumber, sliced in long “matchstick” strips
2-3 carrots, sliced in long “matchstick” strips

Add vinegar mix to rice and toss to mix well.

Preheat nori over gas flame (holding nori in tongs) for a few seconds (until nori turns bright green)

Place a square of

Nori seaweed (you will need ~ 6 pieces in all)

Shiny side down on a bamboo mat made for rolling sushi. Spread it evenly with a ¼” layer of rice, leaving a 1“ border (no rice, just nori) at the top edge. Place a strip of cucumber and carrot running full length of the mat about 1/2 inch from the bottom. Use the mat to tightly roll the nori around the rice forming it into a log. The rice is sticky so rinse hands in water as needed to keep rice from sticking to them.  Slice rolls into 8 pieces and serve with

Soy sauce
Wasabi
Ginger, peeled and thinly sliced with vegetable peeler and/or pickled ginger

VARIATIONS:

My Favorite: Instead of carrots and cucumber, use thinly sliced avocado sprinkled with lemon juice and toasted sesame seeds with/without crab or wild smoked salmon.

Omit carrots, use wild smoked salmon spread lightly with Duck Trap Farm Mustard Dill Sauce and "matchstick" cucumber. I don't serve wasabi with this variation.

Omit carrots, add cooked crab or wild smoked salmon to the “matchstick” cucumber.

One afternoon right after launching Condor, I got out all the ingredients I had brought to make sushi and discovered I must have taken the sushi mat home for the winter. I did have some small bamboo skewers and aluminum foil on board and from this I made a very serviceable mat.

Reviewed 5/15/17