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more than just waffles (which are delicious, by the way)
Tuesday, November 25, 2008
Divide and conquer: brussels sprouts
 I've been really lazy about posting recipes for Thanksgiving, but here's a side dish that is super-easy and won't have you falling over after preparing another, oh, dozen or so other dishes.Brussels sprouts is one of those vegetables, like lima beans, that has a classic much-hated-vegetable reputation. I know exactly why, in one word: boiling. I have no idea why anyone would ever boil brussels sprouts, but one taste of boiled brussels sprouts will turn you off of this veggie forever.Thankfully, I never had brussels sprouts growing up, so it wasn't ruined for me forever. These are totally a popular seasonal vegetable here in NL -- it reminds me of fall when I start seeing them in the grocery. I split them and stirfry them with garlic. The insides get brown and crispy, and they taste delish with liberal amounts of fresh black pepper.Stir-fried brussel sprouts with garlicserves 4 as a side dishIngredients1 pound (500g) small brussels sprouts3 tablespoons olive oil1 tablespoon butter3 cloves garlic, mincedcoarse salt and black pepper to tasteTrim the ends off the sprouts and split each one in half.Heat a wok over high heat. When the pan is hot, add the oil and butter, swirl it around and add the sprouts. Let the sprouts sit for 30 seconds or so, then stir them around (the ones that were on the bottom should be a bit brown). Cover, and lower heat to medium low.After 5-7 minutes, uncover and try to pierce a sprout with a fork. If it's still too firm for the fork to go through, cover the sprouts again and continue cooking for another 3-4 minutes. You may need even more time if the sprouts are large ones. Just keep checking in the same way every few minutes.Once the sprouts are fairly soft, raise the heat to high again and add another tablespoon of oil. Add the garlic and salt and pepper and stir around until the sprouts brown a little bit more. Taste for salt. Serve immediately.Labels: recipes, the savory and salty
posted by sheryl | 8:46 PM |
comments (2)
Wednesday, November 12, 2008
New prez loves Hawaiian plate lunch
As I've written before, one of my favorite "bad for you" comfort foods is Hawaiian plate lunch. How cool is it to have a new president who agrees with me?The New York Times ran a story today on how -- because Obama always hits Zippy's and Rainbow Drive-in when in Oahu -- the plate lunch is poised to enter the mainland mainstream.Of course, as I've written before, my favorite plate lunch is katsu chicken (I make it at least once a week, and you can find the recipe here.) Kalbi (short ribs) runs a close second. Add some mayonnaise-y macaroni salad and steamed rice (no vegetables please!), and you have an artery-clogging lunch that'll make you nap in the afternoon.I guess the real question is whether we will see Spam musubi on the White House menu. Probably not. Katsu, though... definitely. Barack chills in Kailua eating shave ice with his kids and their friendsLinksCrispywaffle: My favorite favorite favorite! katsu chickenNY Times: Carbo-loading, Hawaiian StyleLabels: travel news
posted by sheryl | 7:43 AM |
comments (0)
Tuesday, November 11, 2008
Fave hot chocolate
 I was lucky enough to find big American marshmallows in the gourmet groceryMy friend Martha recently posted on Facebook that she was driving 25 minutes away for hot chocolate. This may sound ridiculous -- unless you've had good hot chocolate.Some of my favorite hot chocolate is at Angelina in Paris. And yes, to say my favorite hot chocolate is in Paris makes me cringe at how much I sound like some sort of pompous foodie. But really, the hot chocolate is goooood. It is dark and thick, almost like pudding, and tastes like a warm melted chocolate bar. And it also costs a fortune.Rather than take the train eight hours round trip for a hot beverage, I've been lucky enough to come across a recipe, courtesy of Jeffrey Steingarten (speaking of pompous foodies, he's my favorite) that basically mimics that hot chocolate that I crave.The most important thing about this recipe is that you use a good chocolate that you like to eat. I really like Valrhona and Scharffen-Berger dark chocolate (70% cacao). Callebaut will do in a pinch. For the love of Jacques, don't use Hersheys, unless you are making this for someone you don't like. Also, do use the salt -- it brings out the chocolatey in chocolate.Okay, enough writing. Must have hot chocolate.Favorite hot chocolateserves 4adapted from Jeffrey SteingartenIngredients1-1/2 cup whole milk1/4 cup water3 tablespoons granulated sugar3 ounces (80g) of your favorite bittersweet chocolate, cut into chunks3 tablespoons Dutch cocoa powder (Droste is my favorite)a generous pinch of saltIn a saucepan, stir together the milk, water and sugar. Bring to a boil over medium heat.Add the chocolate and cocoa, bring to a boil again, whisking until the chocolate and cocoa are dissolved and the mixture is thickened.Serve in little cups -- a little goes a long way with this hot chocolate!Labels: recipes, the chocolatey, the sweet
posted by sheryl | 5:35 PM |
comments (4)
Friday, October 31, 2008
Weekend ragú with homemade pasta
 Here's a recipe for the weekend where you have time to actually cook, but don't want to spend the whole time in front of the stove. (For me, those are few and far between!) You can, in fact do this on a weekday if you don't allow the sauce to simmer so long, and if you use dried pasta (or ready-made fresh pasta) instead of making the pasta yourself, but the sauce doesn't seem to achieve that magical transformation from a long simmer. Spaghetti and sauce is one of those things that can be either really common or really special, and changing things up just a little -- making your own sauce rather than bottled, using fresh pasta rather than dried -- elevates it to the "really special" level.Other than the time this sauce takes, it's otherwise really simple. It's not a true bolognese, by any means (there is way too much tomato for that). Rather, it takes some cues from bolognese, such as how I like adding a liver element (chicken livers are often used in bolognese; I shortcut it here by putting in just a little pate), and milk, and then I just add the other ingredients that appeal to me personally. (Spaghetti sauce is one of those things I've found is really personal when it comes to preference -- some like it sweeter, some like fewer tomatoes -- it's really up to you.) You can skip the pate if you don't like liver. The kids and I love it, but Kyle hates anything liver-y, so I don't always put it in. (Hey, I grew up eating liver pate sandwiches at lunch!) You can also adjust the meat if you prefer, say, an all-beef sauce rather than beef and pork. Definitely a recipe that is open to interpretation.For the noodles I have a KitchenAid pasta roller. This makes it super, super easy to roll uniform fresh pasta -- and is essential if you want to make super-thin, almost transparent fresh lasagna sheets that you don't have to boil. (Lasagna, by the way, is a great use for the leftover sauce.) I haven't tried a manual pasta roller, but that would work fine too. The recipe for the pasta is just the one I got off of the KitchenAid instructions. It's worked better for me than other ingredient ratios.This sauce either feeds a crowd, or better yet, allows you to save half of it by freezing it. Then, when you want weekend ragú during the week, just thaw it out and use dried pasta. Or, what I like to do is sometimes use the leftover sauce for a big lasagna. Lots of possibilities.Weekend ragúmakes enough to serve 8Ingredients3 tablespoons olive oil4 ounces (100g) diced bacon or pancetta2 large white onions, diced6 cloves of garlic, minced1 medium carrot, shredded1/4 teaspoon red pepper flakes1 pound (500g) ground beef1 pound (500g) ground pork (you can also use 2 pounds "meatloaf mix", which includes beef, pork and veal in substitution for the beef and pork)1 tablespoon liver pate (optional)1-1/2 cups (400ml) whole milk2 tablespoons tomato paste1 cup (250ml) red wine1 28-ounce can whole peeled tomatoes (2 500g cans)1 15-ounce can tomato sauce (500ml)1/2 teaspoon pepper3 teaspoons salthandful of chopped parsleyPreheat oven to 250 degrees F (120 C). Heat a large Dutch oven on the stovetop over medium heat. Add the olive oil and the bacon. Fry until the bacon has browned a bit and some of it's fat has melted.Add the onions, garlic and carrots. Fry until soft, about 5 minutes.Add the ground meat and pate (if using). Break up the meat with a wooden spoon and fry until the meat is mostly brown. Add the milk and bring to a simmer. Simmer for 15-20 minutes, uncovered, stirring occasionally, until the fat separates from the milk and the meat is sizzling.Tilt the dutch oven, and using a large spoon, spoon out as much of the fatty liquid as you can without spooning out the meat. (It's okay if it seems like a lot is remaining; this is just to keep the sauce from being really greasy). Return the pot to medium heat. Add the tomato paste and stir to mix. Add the red wine and allow it to simmer in the meat until it has mostly reduced.Add the tomatoes (with their juice), breaking it up with your hand as you add it to the sauce. Add the tomato sauce, salt and pepper and stir to combine. Bring the whole thing to a low simmer.\Cover the pot and place in the oven. Simmer in the oven for about 3 hours. Take it out to stir it once every hour or so, making sure the meat is not sticking to the bottom of the pan.After 3 hours, remove from the oven. Skim fat off the top of the sauce. Stir in the parsley and serve with noodles, passing shredded Parmigiano-Reggiano. Fresh spaghetti (or fettuccini or linguini, depending on your pasta cutter)makes about 1 poundIngredients4 large eggs3-1/2 cups sifted all-purpose flour (400g)1 tablespoon waterPlace the ingredients in your stand mixer. Combine the ingredients on the lowest setting.Put the dough hook on and beat at medium-low for two minutes. You may need to take it out and knead it by hand for a few minutes. It shouldn't feel crumbly -- rather it should feel leathery and smooth, but not sticky. If it is crumbly, add a bit more water. If it is sticky, add a bit more flour.Let the dough rest, covered with a dry towel, for 15 minutes.Run through your pasta roller as directed. (Make sure to dust the noodles with flour, otherwise they will stick together.)  Labels: recipes, the savory and salty
posted by sheryl | 3:13 PM |
comments (1)
Tuesday, October 28, 2008
Change for food in Milwaukee
I'm happy to see that Will Allen, of Growing Power Farm in my hometown of Milwaukee has been awarded a MacArthur Genius Grant. Kudos! I just finished reading Michael Pollan's The Omnivore's Dilemma and his latest book, In Defense of Food, so I have been thinking about the issue of finding real food, healthy food that is good for the environment. What's amazing is that Mr. Allen has managed to create an environmentally healthy farm in an economically depressed area -- and produces high-quality product.NY Times: An Urban Farmer is Rewarded for His DreamGrowingPower.org
posted by sheryl | 8:43 PM |
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Friday, October 03, 2008
Apples and pears
 Last weekend we had a great time (and great weather) picking apples and pears at a farm nearby. Elstar apples and Conference pears were in season -- my favorite kinds! The fruit trees are pruned to be short, more like bushes, so it was easy for the kids, even the baby, to join in. We ended up with 11 kilos (!) of fruit, but I gotta say, it was really hard for the kids to stop adding to the bags. So, to use up some of this fruit, desserts are in order. I've re-posted one of my favorite recipes for Dutch appeltaart here. (Here's the original post as well.)  Baby-sized Conference pears: perfect for snacking. You must do a bit of taste-testing... ... and make sure to wear waterproof boots. Short trees make you pick too many, of course. A pear tree tipping under the weight of all that deliciousness.Dutch Appeltaartmakes one 9-inch taartFor the crust:2 cups all-purpose flour (300 grams)3/4 cup packed light brown sugar (150 grams)zest from one mandarin orange1 teaspoon salt12 tablespoons cold unsalted butter (about 175 grams), cut into 1/2-inch chunks1 egg1 slice white bread, processed into breadcrumbs in a food processorFor the filling:2 pounds apples (I like Granny Smith for its texture and tartness)4 tablespoons sugar1 teaspoon salt1 tablespoon cornstarch1/4 teaspoon cinnamon1 teaspoon vanillaLine the bottom of a 9-inch springform pan with parchment paper. Combine the flour, brown sugar, orange zest and salt in a large bowl. Add the butter and cut it into the flour mixture until it resembles coarse meal. (Alternatively, use a food processor.) Stir in the egg with a fork, then use your hands to knead the mixture until it resembles, well, a ball of dough. Flatten the dough into a 6-inch disk, wrap in cling wrap and place in refrigerator for at least an hour.Preheat oven to 350 degrees. Roll out 3/4 of the dough between two sheets of cling wrap to about a 13-inch circle (set aside the other 1/4 of the dough for the top of the tart). Set it into the springform pan. Don't worry if it tears; the dough is really forgiving, so just pat it into the bottom and sides of the pan. Scatter the breadcrumbs along the bottom of the tart crust. Place it into the refrigerator while preparing the filling.Core and peel the apples. Divide each apple into 16 slices. (Place the apples in a bowl of ice water so they don't turn brown.) Drain the apple slices and combine with the cornstarch, salt, sugar, cinnamon and vanilla.Roll out the remaining crust dough into strips to create a lattice-like top. (Don't worry about making it perfect-- it'll sort of 'melt' in the oven anyway.)Place the apple mixture (but make sure not to include the accumulated liquid) into the tart crust and lay the lattice-dough-strips on top.Bake in preheated oven for 50 minutes. Remove and cool on a cooling rack-- once it's cooled to room temperature, remove the springform sides. Serve with sweetened whipped cream.Link:Crispywaffle: Original post of Appeltaart: apple pie, Dutch stylieLabels: recipes, the sweet, travel
posted by sheryl | 11:47 AM |
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Sunday, September 28, 2008
Long weekend in Italy
 Villa Olmo, Lake Como I was going through our photos recently and realized that I had never posted pics from a long weekend in Italy that the little chica and I took to visit her friend in Bergamo. Although it was a very short trip, it was good eating, as usual! We stayed in Bergamo with our friends the Myliuses, and took a couple of day trips: one to Lake Como and another to Verona, both of which are really charming places to visit (even though the day we were at Lake Como, there was a freakish rain/windstorm that seemed to catch everyone off guard!) Donatella made us a delicious appletart from a family recipe, among other yummy things to eat. Of course we picked up sweets at this bakery in Citta Alta, Bergamo. At one of the bakeries in Bergamo, Donatella pointed out a specialty: a giant croissant filled with Nutella. Bon appetito! Donatella took us to an amazing restaurant the night before we left -- La Colombina, which specializes in la cucina bergamasca, total dishes from Bergamo. Here are casoncelli, the local filled ravioli served with butter, bacon and sage, and risotto with a red wine reduction. Very very rich but really delish. (and also affordable, with the most expensive dish being only 12 euro!) In season peaches at the neighborhood market near the Mylius home. The town center of Verona is really compact and walkable. Here is a statue of Berto Barbarani, a famous poet from Verona. And of course no trip is complete without gelato! Here is the little chica's favorite flavor: yogurt.Labels: the savory and salty, the sweet, travel
posted by sheryl | 3:46 PM |
comments (2)
Monday, September 15, 2008
Raspberry oatmeal bars
 My friend Dana here in Den Haag asked me for this recipe. These are little bar cookies that are especially nice for school lunches -- they transport well, and they're sweet, but not too sweet, and they have kind of this granola bar thing going because of the oatmeal. That said, they are still dessert -- they have a really buttery shortbread base in which part of it is mixed up with the oats and nuts to create a streusel topping. Really nice for an afternoon snack.Raspberry oatmeal barsadapted from Cooks Illustratedmakes about 24 bar cookiesIngredients2-1/2 cups AP flour (350 grams)2 sticks of butter (220 grams), cut into small chunks, at room temperature1/2 teaspoon salt1/2 cup granulated sugar (100 grams)1/4 cup packed brown sugar (60 grams)1/2 cup rolled oats (45 grams)1/2 cup chopped pecans or walnuts (50 grams)3/4 cup fresh or frozen raspberries (100 grams), thawed, if frozen3/4 cup raspberry jam (240 grams)2 teaspoons lemon juicePreheat oven to 375 degrees F (190 C). Line a 13x9-inch baking pan with parchment paper. Reserve 2 small chunks of the butter and set aside (this will be for the streusel).In the bowl of a standing mixer, combine the flour, salt and sugar. With the paddle attachment and the mixer on low, add the butter one piece at a time. Mix until it looks like wet sand starting to clump together (this is a great tip from Cooks Illustrated -- usually, or rather, always, recipes call for a mixture to resemble "coarse meal" which sometimes seems meaningless.).Measure out half the mixture (about 1-1/4 cup) and set aside for the streusel. Press the rest of the mixture down into the baking pan with your hands, making sure it's as even as possible. Bake the shortbread for 14-15 minutes, until it is lightly brown. In the meantime, combine the remaining flour-butter mixture with the oats, brown sugar, and nuts. Adding the butter you set aside earlier, rub the mixture together with your fingers until it creates large clumps and kind of adheres together, but still looks crumbly.In a small bowl, mash up the raspberries a bit, then add the jam. Test for sweetness/sourness and add the lemon juice if it's too sweet (the lemon also keeps the raspberries a nice bright color). Mash it together. Pour the raspberry mixture over the shortbread and spread with a spatula.Sprinkle the streusel evenly over the shortbread and raspberries.Bake for 20-25 minutes, or until the filling is bubbling and the top is golden brown. Cool on a rack until room temperature or just warm, then cut into squares.Labels: recipes, the sweet
posted by sheryl | 8:13 PM |
comments (3)
Wednesday, September 10, 2008
Everyday salad
 I will admit that I have never been big on salad. We didn't eat a lot of salad growing up because a lot of our favorite vegetable dishes were cooked. (Pinakbet, a type of vegetable stirfry is one of my all-time faves).The reason we eat salad, like, three or four times a week now is because I've finally dialed in the easiest salad ever.How? I finally started buying bag salad and spinning it in my trusty Oxo salad spinner. I used to buy each of the types of greens, then wash all the dirt off of them, tear the leaves into bits, rinse them again, then spin them in the salad spinner. I liked the salad in the end, but the process was a real turnoff, so odds are I would look at the lettuce in the fridge and grab the stir-fry-easy snow peas instead.Also, I make my own dressing.I hate bottled dressing. It always tastes kind of chemical to me, and it is always too sour, too sweet, or too creamy. I started making my own, which started out as ambitious as the lettuce I talked about above. This also had me reaching for the snow peas instead. Finally, I figured out how to reduce the ingredients to only the bare essentials. My basic rule of thumb is 4 parts oil, 2 parts vinegar, 1 part honey or other sweetness. Then, on top of that, add whatever floats your boat. I only make enough dressing to coat the greens a bit so they aren't drowning.Now salad is thrown together literally two minutes before dinner.I personally like salad to have elements of bitter, sweet and crunch. For bitter, my favorite is arugula (otherwise known as rucola, or rocket). I basically don't make salad at home without arugula now (even though generally I find it an overused nouveau ingredient in other things). For sweet I put a bit of honey in the dressing. And for crunch I really like salted pecans.Find a variation you like of these ingredients, and you'll probably find yourself eating salad almost every day too.Everyday saladServes 4Ingredients150-200 grams baby salad greens (I like a combination of arugula, baby chard and curly leaf lettuce -- this is what's in my fave salad mix)2 tablespoons extra virgin olive oil1 tablespoon balsamic vinegar1 clove garlic, minced½ tablespoon honeya couple pinches of salta few grinds of black pepperhandful of chopped salted pecansRinse the greens and spin them in a salad spinner. Add the pecans. Set in a bowl and place the bowl in the fridge.Place the garlic in a small bowl. Add the balsamic vinegar, then the olive oil. Pour the honey into the same measuring spoon that you used for the olive oil. (This will keep the honey from sticking to the spoon – a brilliant tip I learned from Alton Brown!) Add the salt and pepper. Whisk together the ingredients. (Alternatively, you can place all the ingredients in a small jar, close the lid and shake it like mad. All you really need is to make sure the vinegar and oil come together.)Pour the dressing over the greens and mix. Serve immediately. Labels: recipes, the savory and salty
posted by sheryl | 6:57 PM |
comments (2)
Thursday, August 28, 2008
Madeleines (with the right tin)
 Last year, I posted a recipe for teacakes because I couldn't find a proper madeleine tin here in Den Haag. I even went to the chi-chi DOK kitchen shop in the Passage (definitely my fave kitchen shop in town) and asked about it: yes, they had silicone baking forms for madeleines as well as non-stick baking tins: neither of which I wanted. Not that you couldn't bake using those: I just feel like the regular tins maybe brown better -- perhaps because you have to properly prep them with butter and flour. (Or maybe it's just because I find them more aesthetically pleasing? Yes, I'm shallow.)A few weeks ago, I was standing in the baking section at DOK with my friend Deb (who was visiting from Boston), and lo and behold, the regular metal madeleine baking tins were shining at me from a lower shelf. Yay! Deb bought me two of them as a prezzie (thanks Deb!), and I was on my way to baking proper madeleines.Like the teacakes recipe, these have a mild orange flavor. I adjusted the recipe to add baking powder, which is far from authentic for madeleines. However, I find it easier to deal with because you are not entirely dealing with eggs for all the lift -- I don't have a ton of patience to "carefully fold" the flour into the eggs. With the baking powder, this recipe is a bit more forgiving. And trust me, you won't notice it when you are dipping a madeleine into some tea, a la Proust. Almost classic madeleinesmakes 24 large madeleines, or 80 tiny ones Ingredients1-1/2 cups sifted all-purpose flour1/2 teaspoon baking powder1/2 teaspoon salt6 ounces butter (170 grams), melted and cooled to room temperaturezest of one orange3 large eggs1 egg yolk3/4 cup granulated sugarpowdered sugar (optional, for sprinkling)Prepare the baking tins by buttering liberally, then sprinkling flour and tapping out the excess. Preheat oven to 450 F (220 C).Sift the flour, baking powder and salt into a large bowl.Combine the butter and orange zest in a medium bowl and set aside.Combine the eggs, egg yolk and sugar in the bowl of a mixer. Beat with whisk attachment for 3 minutes on medium high, until mixture is light and airy.Sift the flour mixture into the egg mixture and fold in until it is all combined and there isn't any more dry flour. Spoon out about a quarter of the flour-egg mixture and stir into the butter. Pour the butter mixture back into the flour-egg mixture and fold in.Spoon into the baking tins (each shell form should be about 3/4 full). Bake for about 8 minutes, until risen and golden brown.Cool in the tin for about 5 minutes, then remove madeleines and cool on a baking rack until just warm. They are delicious with tea or coffee. Labels: recipes, the sweet
posted by sheryl | 3:18 PM |
comments (4)
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