Category Archives: Recipes

Caramelized Onion, Cheese and Phyllo Tart

Standard

Tart on plate

This tart is so easy to make and it is scrumptious. Since I made it for two of us, I halved the recipe that I usually make for parties etc. When serving many people I cut it into one inch squares and place in cupcake papers. This full recipe is made in a half sheet pan. I use a quarter sheet pan for the half recipe.Line either size with parchment paper.

Ingredients:

  • Half a package of phyllo, thawed.
  • 6 onions
  • 4 tablespoons Sweet Onion Sugar (optional)
  • 1/3 cup olive oil
  • 1 box (5.2 oz) Boursin Cheese
  • 2 cups arugula
  • juice & zest of one lemon (Meyer if you can get it)
  • Salt and Pepper
  • Splash of olive oil

Method:

Heat oven to 400 degrees

  • Make caramelized onions by sauteeing the sliced onions in a little olive oil. Add the sweet onion sugar. cook down on low for an hour, stirring frequently. Allow to cool slightly,
  • Lay out the Phyllo dough, cover with plastic wrap and top with a wet kitchen towel.
  • Lay out two sheets of phyllo on to the baking sheet, then brush with olive oil and continue the process until all of the sheets have been laid out. Keep replacing the plastic and towel in between layers. Some of the phyllo should hang over the edge. Brush a layer of oil on the top sheet.
  • Spread the onions out evenly on the phyllo
  • Crumble the cheese over the onions
  • Add salt and pepper to taste
  • Bake for 20 minutes
  • Toss the arugula with the lemon juice and olive oil, then top the tart with it.
  • Lay the tart out on a cutting board (just pull the paper out onto the board) and cut with a pizza cutter.

This can be served warm or room temperature. It keeps for a week in an air tight container.

Belgian Beer Braised Short Ribs IP

Standard

short ribs 1
Ecstatic Meaty Velvet…. that is how I describe the end result of this dish. Short ribs are covered with spices and then seared, then the vegetables are caressed by the fire and finally the braising liquid of tomatoes, porcini mushroom broth and Belgian Ale are married to the pot. In go the short ribs and they braise for 3.5 hours (or just 40 minutes in the IP) while the sauce concentrates as the veggies become succulent. I served them this time over grits, sometimes I elect mashed potatoes. This is the kind of meal that ends with pristinely clean plates, except for those bones which gave up their marrow in the dish.  A sacrifice well appreciated.

short ribs raw

Here is how you do it, feel free to exchange out the spices to your personal palate, this is just what works for me. You will need 6-8 meaty English Cut short ribs to feed two. This recipe can be doubled, but when you brown the ribs, do it in batches.

spice blend

Spice Blend: 

The smoked paprika is essential,  find it!

  • 1/4  cup of brown sugar (I use TSTE’s sweet onion sugar
  • 3 tablespoons of fresh ground pepper
  • 2 tablespoons of sweet smoked paprika
  • 2 tablespoons of garlic salt
  • 1 tablespoon of dry mustard
  • 4 tablespoons of porcini powder (optional but rich!)

 

short ribs veggies en place

Sofrito: 

 

4 medium leeks chopped (pale white part only)

4 tablespoons of home rendered lard or olive oil

4 carrots chopped into medium sized pieces

3 celery ribs chopped into medium sized pieces

2 bay leaves (4 if using fresh)

10 cloves garlic, chopped

1 cup of dried porcini mushrooms re-hydrated and then strained, reserving liquid

For even more mushroom flavor, add fresh shitakes

1 440 mil can of Belgian ale or Guiness

1 28 ounce can of chopped tomatoes with the liquid

1/4 cup home rendered lard.

Method:

Preheat oven to 375 (I use convection roast setting). Be sure that you will have room for the lidded pot or dutch oven to fit on the rack on the lower third of the oven.

short ribs seasoned

Blend the spice mix and generously coat the ribs with it on all sides. There will be some leftover, reserve it.

Heat the lard or oil in a large deep pan or dutch oven. Saute setting on the IP. Brown the ribs taking care not to crowd them, do them in batches if your pan is not large enough. This should take about 1 minute per side.

short ribs browning

Transfer meat back to a plate or sheet pan and ad the shallots, carrots, celery and bay leaves to the pot and cook over moderate low heat, stirring occasionally until vegetables begin to soften (about 3 minutes), clear a hot spot and add garlic. Cook for 1 more minute. Stir in mushrooms.

Add broth, beer and tomatoes with their juice, then add the ribs and any remaining spices and spoon the sauce over the ribs. Bring to a boil uncovered

short ribs ready for oven

For the IP secure cover and cook on the meat setting for 40 minutes. Or, cover and place in the oven and braise for 3 hours, checking after about 1.5 hours to see if more liquid is needed, if so add beer, stock or water.

short ribs in oven

Remove from oven and allow to rest for about 10 minutes. Serve over mashed potatoes, grits or polenta. Click here for the perfect grits/polenta recipe.

short ribs close up

I doubt that there will be any meat left, but if there is it makes amazing tacos. Any veggies/sauce left are great for a soup, just add more liquid and puree.

If you liked this, you might also enjoy Smoked and Braised Pork Shoulder Latin Style.

Best Banana Bread!

Standard

FullSizeRender(6)

This banana bread is my great grandmother’s recipe except for a single addition, a little trick I learned in Hawaii. It has Cocoa Nibs added. They are pure chocolate which does not have any sugar or butterfat added. They do not melt, but remain crunchy and full of chocolate flavor.

Ingredients:

  • 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for pan
  • 2 cups self rising flour, plus more for pan
  • 4-5 medium very ripe bananas peeled and mashed
  • 1/2 cup full fat yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • a pinch of salt
  • 1 cup (packed) dark brown sugar
  • 3 large eggs, at room temperature
  • 1/2 cup chopped toasted walnuts
  • 1/2 cup cocoa nibs

Method:

FullSizeRender(4)

  • Heat oven to 350 degrees
  • Mash bananas and stir in the yogurt/sour cream and vanilla
  • Using a mixer beat the butter, add eggs one at a time, beating till fluffy.
  • Blend remaining ingredients in a bowl and using the mixer beat in a little at a time till fully blended.
  • Place in a buttered and floured bread pan.
  • Bake for 70 minutes, until a toothpick comes out clean.
  • Allow to cool slightly, then serve with sweet butter!

FullSizeRender(5)

Persian Saffron Rice in a Rice Cooker or Pressure Cooker

Standard
Persian Saffron Rice in a Rice Cooker or Pressure Cooker

pomegranate chicken with saffron rice

This is lovely perfumed rice that has a crunchy bottom and a pillowy soft center. You can also do this on the stove, but it works best if you use a non stick pan to make it in.

I did this in my digital pressure cooker which has a rice cooker setting. You can halve this recipe if you want, but it is great for leftovers. I used leftovers of this rice in my Avgolemono Soup here.

I serve this with lots of things, but most recently made it with this amazing Pomegranate and Pistachio Chicken. 

Ingredients: 

  • 3 cups long grain basmati rice
  • 4 cups cold water
  • 1  Tablespoon salt
  • 4 tablespoons ghee (clarified butter). If you don’t have that, vegetable oil is OK, but not as good!
  • 1/4 tablespoon ground saffron threads dissolved i 1 tablespoon hot water. (use a sugar cube or a teaspoon of Sugar in the Raw in a mortar and pestle to grind up the saffron threads. You can store Saffron water in the refrigerator for up to 6 weeks.
  • 3 TBS full fat yogurt. I buy mine at the Indian Grocery. I think it has the best texture and flavor, but as long as you get full fat you will be fine.
  • In the pressure cooker on saute or in a small pan, add the ghee, yogurt, and 1 cup of the rice. Brown and stir till the rice is golden. Put it in the bottom of your cooker.
  • In a separate bowl mix remaining rice, water, salt and saffron threads. Stir well then add to the cooker.
  • Cook on brown rice setting. Or if using a pot, about an hour covered. Put a tea towel between the lid and the pot if using a pot.
  • Allow rice to cool for ten minutes.
  • Turn out on a platter or large bowl, the crust should be on top.

My Best Shrimp and Grits Recipe

Standard

grits close up

Living in the Low Country where the best shrimp in the world is harvested, one is soon drawn to a variety of shrimp recipes and there is one dish that is so classically Charleston which always comes to the forefront. This was and still is a great breakfast recipe, but I love it for dinner. There are as many Shrimp and Grits recipes here as there are Charleston kitchens. I play around with the elements, sometimes adding cheese to the grits and sometimes adding chiles or okra to the shrimp element. I always use tomatoes, small shrimp and really good grits.

Grits

Let’s talk about grits for a moment. This dish would be seriously compromised by anything other than the very best stone ground grits you can find. I prefer mixed grits, a combination of yellow and white grits. If you live in Europe, you can use coarse polenta. Polenta is always made with yellow corn. Whereas southern grits are available in yellow and while as well as mixed (my favorite). Speckled grits mean that they leave the hull of the corn on (also my favorite).  I do like polenta for some things, it is not the same as good southern stone ground grits. At the bottom of this post I am adding a few links to what I consider the best online sources for the best grits. I am lucky that I can buy mine from Celeste Albers at the Charleston Farmer’s Market. But you can buy really great grits online now.

shrimp boat

Now, let’s talk shrimp. Buy wild caught when you can. For this recipe I really like small shrimp. Not the tiny ones for salads, but about an inch or two long. Buy them with the shells on and peel just before cooking. If you freeze shrimp, put them in a zip lock bag and fill with water, making an ice block.  There will be no freezer burn. I am lucky to be able to go to the docks and get shrimp caught that day here. You may not be so lucky. Our shrimp season is from June-December give a week or two. This is to promote sustainable fisheries. Our shrimp are born early in the year and grow in our incredible estuaries (a series of creeks, marshes and rivers) and then swim to the sea in late May.

On to the recipe! This is one of my favorites, but I play around with it all of the time.

Shrimp and Grits Sassy Spoon Style

My grits recipe is done in a rice cooker, but if you do not have one, follow instructions on the bag. Here is a link to my recipe: https://sassy-spoon.com/2012/07/19/grits-in-a-rice-cooker-perfection/

Mise en place

Ingredients:

  • One recipe of grits for four, cooked
  • 3/4 pound small shell on shrimp, shelled
  • 1/2 cup of butter &/or olive oil
  • 5 garlic cloves finely chopp
  • 1 onion, finely chopped
  • 1/2 cup of sliced okra (optional)
  • 1/4 cup chives
  • 2 cups tomatoes chopped
  • Pork in one way or another. In this recipe I used a Chinese sausage. You can also add cooked bacon or andouille sausage.
  • Your favorite hot sauce
  • Sea salt and lots of fresh ground black pepper

Method:

  • If using sausage or bacon, brown slightly in a skillet, remove and reserve
  • Put the butter/oil in the skillet
  • Add onion and saute till the onion just starts to turn golden.
  • Add garlic and saute another minute
  • Add tomatoes, herbs, hot sauce and seasonings, cook for 10 minutes on simmer
  • Add shrimp and stir. It will be ready when the shrimp starts to turn pink.
  • Scoop out the grits and top with the shrimp mixture
  • Garnish with chives or parsley

Here are some sources for great stone ground grits.

The Ultimate Beef Stroganoff From Scratch

Standard

Plated Stroganoff with roasted veggies

As Fall starts bringing us cooler weather, I start thinking of these hearty dishes from my youth (a very long time ago). My mother made Beef Stroganoff with Cream of Mushroom soup, dried reconstituted onions and anything else processed she could get her hands on. It was the age of processed foods, I really don’t blame her. My great grandmother (who was my true inspiration for cooking and gardening) on the other hand was a “scratch cook,” nothing processed and everything full fat and delicious. She was raised on an Indiana farm and spent her first 60 years there. Then they sold the farm and moved to Glendora, California where I spent almost every weekend with her till I was 14. I never saw her use a recipe and Beef Stroganoff was probably her most exotic meal. I added a few of my personal touches to this, she never used smoked paprika and  I don’t think she ever used buffalo or sherry. She made her noodles from scratch and we would roll them out with the same old rolling pin I use today. This is an easy recipe and you can take out some of the fat by using milk where I used cream and if you really want to you can use low fat sour cream or yogurt…. but I suggest that you try it this way first. It is a “splurge meal.”

Ingredients:

  • About 1 pound of beef, you can use sliced sirloin, ground beef or ground buffalo like I did.
  • 3 Tablespoons olive oil
  • 1 # of crimini mushrooms (baby bella) sliced. Wild mushrooms would be great in this!
  • 3 shallots or 1 sweet onion diced
  • 1/4 cup glace (reduced beef stock (you can make this or buy it. Make it by reducing down 4 cups of beef stock to 1/4 cup)
  • 5 cloves of garlic finely minced
  • 1 Tablespoon Smoked Sweet Paprika
  • 1 stick of butter
  • 1/2 cup of flour
  • 2 cups cream or milk (I used cream)
  • 1/4 cup sherry
  • 1/2 of a nutmeg grated (about a teaspoon)
  • 1 cup sour cream
  • Egg noodles cooked and buttered with 2 tablespoons of butter and 3 TBS fresh minced parsley

Method:

  • In a large saute pan or wok add beef and olive oil and start to brown
  • When the meat starts to brown add the onions & mushrooms till slightly golden
  • Clear a hot spot in the pan and add garlic, stir in
  • Add the glace and paprika then put on a very low simmer.

Strog 1

 

LDEI Pinning and scholarship 019

Make the cream sauce:

  • In a 4 qt sauce pan, melt the butter and then stir in the flour with a whisk
  • Add the cream/milk and heat as it thickens
  • Add the Sherry & Nutmeg and stir again.

cream sauce

 

We are ready for STROGANOFF! Pour the cream sauce into the pan with the beef and mushrooms. Heat till almost bubbling, then add the sour cream and stir till the sauce is all one color. Remove from heat. Serve over the noodles with chopped fresh herbs. Parsley, chervil or thyme all go well with this. I served it with roasted Brussels sprouts and Vidalia onions. This serves 4 we had leftovers for two nights.

Strog stirring in

Bucatini two ways!

Standard

Bucatini

Bucatini is one of my favorite pastas. It is a long noodle (#6) and it is hollow. This makes a chewy and delicious pasta dish. The first method is with bread crumbs, garlic, olive oil and herbs, topped with cheese and bread crumbs. The second has a sauce of butter roasted tomatoes with anchovies and garlic. Both are super fast and easy. Both have two layers of garlic flavor, utilizing fresh garlic and Vik’s Garlic Fix, one of my favorite products.

garlic

Bucatini with breadcrumbs

Bucatini with Bread Crumbs and Garlic, serves 4

Ingredients:
1 cup fresh bread (Italian or sourdough is best for this) crumbs toasted in a pan with 2 TBS butter
10 cloves garlic, chopped
2 TBS Vik’s Garlic Fix
1 TBS fresh cracked pepper
1/4 cup olive oil
1 bunch of fresh parsley or 1/4 cup dried parsley
crushed red pepper flakes to taste
1/4 cup parmigiana, grated
1/2 package bucatini pasta, cooked al dente

Method:

garlic and oil

The sauce is made as the pasta cooks. While your pasta is boiling place the olive oil, Vik’s and the red pepper in a frying pan and sear till the garlic is soft and lightly browned.

breadcrumbs

When the pasta is done strain and toss with the sauce. Add salt and pepper to taste. Then add the cheese and top with bread crumbs and parsley! It is delicious!

Bucatini with breadcrumbs
Next method: Butter Roasted Tomato Sauce, serves 4

DSC_0026

Ingredients:

8 cloves of garlic
1 TBS Vik’s Garlic Fix
2 cups cherry tomatoes
1 28 ounce can of chopped tomatoes (and juice)
6 small anchovies in olive oil
1/4 cup Sweet Onion Sugar
2 Tbs Italian Herb Blend
6 Tablespoons of butter cut into small pieces
Salt and Black pepper
1/2 package Bucatini Pasta, cooked al dente

Fresh Italian Parsley or Basil for garnish.
DSC_0024

In an oven proof pan with deep sides, place all ingredients. Roast at 350 degrees for 40 minutes. After removing from the oven, smash the garlic, tomatoes and anchovies with a fork to achieve a thick chunky sauce. Toss half of the sauce with the bucatini and a ladle of pasta water. Then dish up and put remaining sauce on the pasta. Garnish with the fresh herbs.

DSC_0035