Cucumber Salad with Turmeric

Believe it or not, I really don’t like cucumber. It’s never been my thing - it just doesn’t do it for me. When I was a kid my family was friends with another family who grew an impressively large vegetable garden every year, everything from squash and zucchini, gords, tomatoes, green beans, okra; you name it and I’m sure they had it fresh at some point in time. One year, over a summer afternoon they had my family over and we were all admiring the garden and I wanted to try a cucumber as I had never had one fresh off the vine. I grabbed it off, wiped it clean of dirt, and bit into the most sour, revolting cucumber imaginable! It instantly gave me a sensation I can only describe as cottonmouth, something that has never again happened in my life. All of that to say I really dislike, or disliked, cucumbers until very recently.

Much like olives, which I detested until I tried them fresh in Italy one summer, I have learned to like cucumbers over time. Even still they need to be prepared in a way that either masks or improves their flavor, and you certainly will not find me chopping a cucumber for a midday snack or ordering cucumber anything. However, I recently came across a recipe for a cucumber salad in Alison Roman’s newsletter and I’ve learned that cucumbers can be enjoyed. Dare I even say that this has been my go to vegetable dish the last few weeks because Joel and I like it that much? It’s tangy, fresh, salty, garlicky, with a hint of spice and earthy flavors from the turmeric. In my onion this is the only way to eat a cucumber, ever.

Cucumber Salad with Turmeric (yields 2 - 4 servings)

Ingredients

2 hothouse cucumbers
1/4 cup good olive oil
6 cloves of garlic, coarsely chopped
1/2 teaspoon ground turmeric
1 teaspoon kosher salt, plus more for seasoning
2 green onions, thinly sliced
3 tablespoons red wine vinegar
1/2 cup fresh dill or a combo of fresh leafy herbs (parsley, mint, cilantro, dill)

1. Cut the cucumbers in 1-inch chunks, then gently smash them with your knife until they break apart. You can also put the cucumbers in a bag, seal, and pound them with a rolling pin until the desired effect is achieved. Transfer to a bowl and salt. Set aside and let the cucumbers release some of the water and get nice and salty.

2. Heat the olive oil in a medium pot over medium heart. Add the garlic and cook, occasionally swirling it all around - the goal is to achieve an aromatic sizzle and a lightly golden toast, which should take 2 to 3 minutes. Remove from the heat and add the pepper flakes, turmeric, and a dash of salt. Swirl around to infuse the oil with their flavor.

3. Drain the cucumbers and place in a serving bow large enough to hold everything. Add most but not all of the green onion and fresh herbs, splash on the red wine vinegar, and season with a dash of salt and a generous amount of pepper. Pour over the cucumbers the infused oil with the garlic and turmeric and toss everything around. Taste for seasoning and add more salt or red wine vinegar if you wish, but at this point it should be pretty well seasoned. Garnish with the remaining green onion and herbs on top and serve.

Walnut and (accidentally flavored) Almond Cake.

Is it a walnut cake or an almond cake? I’m not sure what to call it because I mistakenly added almond extract to the recipe, a mistake for which I’m pleased. I can tell you however that it’s delicious and if you’re not careful (unless of course you don’t want to be I’m not here to judge), you’ll eat it in one sitting. Serve it with any topping you like - whipped cream, preserves, honey, powdered sugar - but I think the strawberry preserve I made pairs best.

Walnut and Almond Flavored Cake (yield: 1 bundt loaf )

Ingredients

5 1/2 tablespoons of butter (softened), plus more for the bundt pan
1 cup walnuts, plus a few extra for decorating
2/3 cup sugar
4 large eggs
3 tablespoons rum (I used a small airplane shooter of Captain Morgan Spiced Rum)
1 tablespoon honey
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 pinch kosher salt
1/3 cup all-purpose flour
1/4 cup cornstarch
1 teaspoon baking powder
powdered sugar (for decorating)
strawberry preserves (recipe below)

1. Preheat the oven to 350F and grease a small bundt pan (for a larger bundt pan, this recipe can be easily doubled to fill it).

2. Chop the walnuts until you have course crumbs. Alternatively you can use a food processor to achieve this by flipping it on and off a few times, or place the walnuts in a plastic bag and beat them with a pan, mallet or rolling pin until the desired coarseness is achieved.

3. In a large bowl, combine the walnuts and sugar and mix well. Then, add in the softened butter, eggs, rum, honey, vanilla and almond extracts, and salt. Mix well.

4. Mix the flour, baking powder and cornstarch in another bowl and gently mix into the wet ingredients.

5. Pour the batter into the prepared bundt pan and bake on a rack in the middle of the oven for 35 - 40 minutes. You’ll know it’s finished when it has begun to shrink from the sides and a knife comes out clean after poking it through the middle. Invert over a plate and let cool.

6. sprinkle with powder sugar and decorate with remaining walnut pieces. Serve with the preserves or other topping.

Strawberry Preserve (yield: two cups give or take)

Ingredients

2lbs frozen strawberries, thawed
3/4 cup sugar
2 tablespoons fresh lemon juice
Pinch of Kosher salt
1 tablespoon butter
1 cap full strawberry extract (optional)

1. Begin by smashing the strawberries with a potato masher until everything is coarsely broken apart in a large bowl. Transfer to a large pot and add the sugar, lemon juice, and salt. Bring to a boil over medium heat and cook, stirring occasionally for 20 minutes. Sauce will have thickened and bubble will have completely covered the surface.

2. Off heat, stir in the butter and optional cap full of strawberry extract. Let cool and then refrigerate until ready to use.

Meatballs Sophia Loren

I would be remiss to suggest that I had any part in creating this recipe - I did not. In fact, I found this recipe in a cookbook, the author who in turn got this recipe from the one and only Sophia Loren (for which the name of the recipe is derived). To be completely honest, embarrassingly I had no idea who Sophia Loren was until I came across this recipe; she is an Italian actress and according to her Wikipedia page “one of the greatest stars of classical Hollywood cinema and is one of the last surviving major stars from the era.” A true beauty, I might add.

As the story goes, Mrs. Loren’s long time personal chef, Livia, would make this recipe for her young sons Edorado and Carlo Ponti, and this was their favorite of dishes. I can see why as it’s delicious, creamy, and relatively easy to make. Save for the addition of fresh mint leaves, I’ve left this recipe exactly as it has been made presumably since the 20th Century. Someday I hope to have a son of my own who might also enjoy this dish as much as hers did.

Meatballs Sophia Loren (serves 4)

Ingredients:

1 pound ground beef
4 pieces of stale white bread (just leave some out for a while on the counter)
Small handful of mint leaves, chopped
1 1/2 cups whole milk
1/3 cup white wine
1/4 cup chicken broth
1 cup heavy cream
Flour for dredging
Olive Oil
Kosher salt and fresh ground pepper
Parsley or Mint leaves for garnish, chopped

Instructions:

1. In a bowl, pour in the milk and add the bread. Let it absorb. Squeeze out the excess milk, and save the bread. It will be soggy.

2. In a large bowl combine the ground beef, soggy bread, mint leaves, 1/2 teaspoon of salt and a 1/4 teaspoon of pepper. Using a spoon, stir and whip everything together until a cohesive mixture forms.

3. Using your hands, shape the meatballs into 1.5 inches in diameter. You should get around 16, give or take a few. Dredge each meatball in flour and gently toss between your hands to remove the excess flour. Set aside.

4. In a large non-stick skillet over medium heat, add enough olive oil to reach about 3/4 inch from the bottom. Once heated, add the meatballs, working in batches if necessary. Cook until meatballs are nicely browned on all sides by periodically stirring them around. They should only have a slight rosy center when cut, around 8 minutes per batch. Remove to a paper towel to drain excess oil.

5. Pour out the oil and wipe the pan clean with a paper towel. To the skillet add the white wine and reduce by a quarter over medium high heat. Lower the heat to medium low and add the chicken broth and cream. Cook for a minute to thicken,, but don’t let it boil as this will cause the sauce to separate. Add the meatballs back to the skillet and cook for a moment longer, making sure to baste everything in the cream sauce. Serve with mashed potatoes and sprinkle on some of the mint or parsley to garnish.

Hors-d'œuvres for Dinner, ft. a Wedge

I think hors-d'œuvres for dinner are perfectly fine when you’re having friends over and you’re pressed for time. Maybe it’s Friday and you’re just getting off from work after a long week of teaching and arguing with students over when’s an appropriate time to use a cellphone, but you’re excited at the prospect of what lies ahead over the weekend and in a spontaneous moment of excitement you invite your friends over for dinner and drinks (anyone?). Except you’ve invited them to arrive at 6:00, it’s 3:30, you haven’t even been to the store yet and you’re at a loss of what to make… Well, there has never been a better time to serve hors-d'œuvre for dinner. And a wedge salad, because sustenance. It’s fun, it’s unpretentious, and at this point it’s just an accompaniment to the camaraderie shared among friends trying to find a work/life balance.

Shrimp Cocktail - recipe found here on previous post

Charcuterie Plate

Ingredients:

-Several types of cold cuts such as prosciutto, salami, coppa, or a variety of all three
-Several large chunks of cheese such as Parmesan, Asiago, Manchego, Gouda, Brie, or any other type of cheese you like (a variety of textures is always nice)
-Fresh fruit such as grapes, blackberries, and sliced apples
-Fresh herbs such as rosemary, tarragon, basil, or dill
-Baguette, sliced
-Small ramekins of fruit spread, honey, or jams

Instructions:

1. Arrange the cheese chunks on a serving platter surrounded by the meats and fruits, then arrange the herbs around everything. You really have free reign over this, use your creativity. A pretty charcuterie plate definitely doesn’t go unnoticed. Serve alongside sliced baguette and the fruit spreads or honey, as well as a few knives for cutting.

Wedge Salad (serves 4)

Ingredients:

4-5 slices of good quality bacon cut into lardons
1 large head of iceberg lettuce, quartered
Blue cheese dressing (store bought is just fine)
1 small red onion, thinly sliced
8 oz cherry tomatoes, halved
Blue cheese
Parsley, chopped (optional garnish)
Fresh cracked pepper

1. Cook the bacon over medium heat until cooked through and tender, 8 minutes. Remove from pan to a paper towel to eliminate excess grease. Arrange the quartered lettuce on a platter and pour on as much of the dressing as you prefer. Arrange over the lettuce the sliced onion, tomatoes, bacon, and cheese. Sprinkle on some parsley and generously top with fresh cracked pepper.

Serve everything with your favorite drinks and enjoy!

*Coq au Vin*

Since the inception of my blog just less than a year ago I’ve wanted to post a recipe for Coq au Vin, but I’ve been reluctant to do so. For one, it’s such a classic recipe that there are already countless versions to be found in a number of cookbooks from well established home chefs - why add to an already cluttered playing field of Coq au Vin recipes? Second, given that this recipe is most certainly “tried and tested”, I didn’t want to put out a recipe that seems regurgitated, incomplete, or not up to par with other variations from renowned chefs who have acquired, deservingly, god like statuses. “How could I ever measure up to that?” I wondered. Nevertheless, and perhaps despite my better judgement, I’m going to toss my chicken into the pan (this is supposed to be a pun equivalent to “toss my hat in the ring” but I couldn’t come up with anything better at the moment).

My own version of coq au vin has been derived from three years worth of practice. I know the basic ingredients that go into the dish -chicken, bacon, wine, various aromatics and herbs - it’s been getting the correct measurements that agree with my personal palette. This also brings me to an important realization, I don’t need to have a perfect recipe that suits or accommodates everyones personal tastes. This is what works for me and mine and if you like it, great. Try it out yourself. If not, well, you can probably find a recipe that better suits your own tastes or you can modify it how you’d like. Again, this is what works for me.

In the most classic of versions you’ll find that recipes call for a whole chicken cut into its various parts - breasts, thighs, legs, wings - but I personally feel the breasts get too dry and the meat on the wings is often miniscule and not worth the effort. Thus, in my own rendition I only use thighs and legs. I also don’t like using a whole bottle of wine in the recipe; I think half a bottle is sufficient and even tastes better this way. Feel free to drink what remains in the bottle - Chef’s treat.

Coq au Vin (serves 6)

Ingredients:

8-9 oz thick cut bacon (3 or 4 thick slices), cut into lardons
3 1/2 pounds bone-in, skin-on chicken thighs and drumsticks, about 8 - 10 total
Kosher salt
3 large carrots, peeled, halved lengthwise, and cut diagonally into 3-inch chunks
4 large shallots, quartered
4 garlic cloves, minced
1/4 cup cognac or brandy
1 1/2 cups chicken stock (or 1 1/2 cups boiling water with 1 1/2 teaspoons of Better than Bullion)
1/2 bottle of red wine, preferably Pinot Noir (3 1/4 cups)
2 tablespoons tomato paste
Small handful of thyme
2 bay leaves
5 tablespoons unsalted butter, divided
1 tablespoon oil
3 tablespoons flour

1 pound mushrooms, quartered
Kosher salt and fresh ground pepper

Instructions:

1. Pre-heat oven to 350°F, with a rack in the bottom third of the oven.

2. In a large non-stick skillet, cook the bacon over medium heat until the back has rendered its fat and is crispy, around 10 minutes. Remove bacon to bowl lined with paper towels.

3. Thoroughly dry the chicken legs and thighs using paper towels. Working in batches, sprinkle the chicken with a little salt and then brown the chicken over medium heat until the skin is golden brown and crispy all over. Transfer to a plate and continue with the remaining chicken.

4. To the same skillet add the carrots, shallots, garlic and previously cooked bacon. Sprinkle on a bit of salt. Cook for a few minutes until everything is fragrant, deglazing the pan as you stir everything around, making sure to get all the crispy bits that may be on the bottom of the skillet. Transfer all of this, juices and all, to a dutch oven set over medium heat.

6. Add the chicken to the dutch oven with the vegetables and bacon. Pour over everything the cognac. With a match or long lighter, ignite and flambé (the flame with subside when the alcohol has burned off). Pour in the chicken stock and wine, add the tomato paste and then the herbs. Bring to the simmer. Cover tightly with a lid and place in the pre-heated oven. Braise for 30 minutes and remove from the oven when finished.

7. Meanwhile in a non-stick skillet heat the oil and two tablespoons of the butter over medium high heat. When the butter foam begins to dissipate, add the quartered mushrooms and sprinkle lightly with salt and pepper. Sauté for 5 to 6 minutes. Remove to a side dish.

8. Shortly before pulling the chicken out of the oven, combine in a small bowl the flour and butter and smooth into a paste. To the paste add several spoonfuls of the hot liquid, stirring to eliminate all lumps. Pour the mixture into sauce and gently stir. Add the mushrooms to the pot, cover, and cook over medium heat for another 10 minutes. The sauce will thicken as it cooks. Just before serving, taste for salt and pepper. Remove the bay leaves and the thyme stems.

9. Serve with mashed potatoes or buttered noodles. Asparagus or Brussel sprouts are a nice vegetable to go along with the dish as well.