Saturday, November 15, 2014

Don't You Dare Buy Ready-made Stuffing for Thanksgiving!

Homemade Dressing
for the Holidays

If You Can Sing "Parsley, Sage, Rosemary, and Thyme," You Can Make Stuffing (dressing) from Scratch. Stuffing. Ahhhh. Maybe my favorite part of my favorite holiday. Growing up with four siblings, stuffing disappeared the fastest and was the most worth fighting over when it came to leftovers (if there were any). Who doesn't love stuffing? When I lived in Japan, where no one had a big enough oven to roast a turkey, even if they knew what one was or could afford to procure one—what I missed the most about American food was, not surprisingly, turkey with stuffing and cranberry sauce. Simple, yes, if you live in the states. Exotic and impossible if you life overseas. Now that I am back home, I serve my family a turkey-stuffing-cranberry meal about once a month—I cannot get enough of it.

Growing up in a large household, my parents wisely took some shortcuts when it came to cooking. And stuffing was one of them. I never had honest-to-goodness homemade stuffing until I was all grown up and discovered how to make it myself. What a thrill to realize how easy it is. And the rewards are GREAT—when you serve it, be sure to mention you made it from scratch. You will hear oohs and ahhs. No store-bought stuffing mix can compare in any dimension. You too can do this—have confidence. Stuffing is so simple to prepare, you will wonder why you never thought of doing it yourself before now.

One last note: I dined at a friend's house for a holiday party recently. He was so excited to have made stuffing from scratch, but it was the most gosh-awful stuff you ever tasted. He had just tossed in the celery and tossed in the other ingredients--with NO sautéing, no herbs, no butter, and no chicken stock. The stuff he called stuffing was dreadful, pasty bread bits with hard chunks of celery. Don't let this happen to you.

Basically, stuffing is comprised of two steps: “Creating the Croutons” and “Sautéing the Savories.” And you hardly need a recipe. Once you know how to do it, you can whip stuffing up easily with no props. Are you ready? YOU CAN DO THIS!

Creating the Croutons
The croutons you just made
Take a loaf of bread that you find delicious—ones loaded with nuts and whole grains are wonderful for stuffing. Sourdough works great too. Anything but white bread (too fluffy—needs to be a bit sturdier). I'm a fanatic—I make loaves of "stuffing" bread to use (chock full of fresh herbs). But pick a bread you already like. Day-old bread is fine too. You will need about eight cups worth of croutons. If the loaf of bread is large, you may not need the whole loaf.

Cut sliced bread into strips and then again crosswise into ½ inch (1 cm) cubes. Place the croutons on a baking sheet without overlapping, if possible. Toast lightly in a 350 degree oven for 10 to 15 minutes, or until lightly toasted. Scoop all the croutons into a large bowl.

Sautéing the Savories

Celery, onions, butter, and chicken stock
The savories, sauteed and ready to roll
Chop up one large onion (sweet ones like Walla-walla or Vidalia are especially yummy for this) and about 6~8 stalks of celery (slice each stalk lengthwise first and then crosswise to make smaller pieces). Sauté the onions and celery in 6~8 tablespoons butter (use butter unabashedly, but start with the lesser amount and see if it needs more later, depending on the quantity of croutons you have), along with the following herbs (fresh if you can get them, and chopped coarsely): Parsley, Sage, Rosemary, and Thyme. Does that sound familiar? It's part of the refrain from a Simon and Garfunkle song, Scarborough Fair. Yup. It's the herbal code for stuffing (and poultry seasoning). If you have a choice of parsley, use Italian flat leaf instead of the curly kind—but fresh is always preferable to dried. How much of each herb to use? Fresh, maybe 3 tablespoons each. Dried, maybe 1 tablespoon each. It's important to sauté the herbs so that the fragrance and flavor get infused. Add in about 1/2 cup of dried cranberries if you have them (makes it irresistible—sautéing plumps them). Once the onions are slightly translucent and no longer crunchy, remove from the stove.

Stir this sautéed herb mixture into the croutons. Add about 1 cup of chicken broth—slowly—so that you can gauge when to stop adding. (Keep jars of all-natural chicken stock concentrate in the fridge for uses such as these. I recommend “Better Than Bouillon” brand, by Superior Touch. You can get it at Trader Joe’s or other high-end grocers. Cubed bouillon is too salty and has too much artificial stuff, along with MSG. Chicken stock that comes in cans and cartons is good but too pricey.) This is the trickiest part—if you add too much broth, the stuffing becomes mushy. Too little and it's chokingly dry. Just right is slightly moist, with mouth “give.” Just right is not too crumbly and holds up on the plate. Add salt to taste (I especially recommend Vege-sal vegetable salt). And more melted butter, if needed. Toss lightly and serve as is or use about half to stuff bird. Keeps well for several days.

— You can add variations for fun: toasted chopped nuts (pine nuts are fabulous, macadamias are decadent, chestnuts if you can get them, almonds if they are slivered thinly), chopped dried fruit such as apricots (go easy on the fruit and cut it small), other herbs such as marjoram or tarragon, etc.
— Some folks love cornbread stuffing. To make it, add chopped pork sausage to the sauté and use crumbled homemade cornbread (not that sweet kind like they serve at Boston Market—eyuck!) instead of wheat bread.
—To bake or not to bake? This dressing recipe is complete right here--but if you like baked dressing, cover loosely with foil and bake for 30 minutes at 350. Then remove the foil and bake another 10 minutes or so until browned on top.
— Be sure NOT to use Pyrex when toasting your croutons in the oven (a baking sheet is perfect). Like a doofus, I used a Pyrex pan as an overflow and voila! It exploded. I'm not the first person to have this experience, lest you laugh at me. I did a quick search and found an entire page on dedicated to people who've had exploding Pyrex experiences. Just use a standard baking pan and you will be fine.

Friday, October 31, 2014

Halloweenarrific! Pumpkin Cupcakes with Cream Cheese Frosting

Looking for something easy and wholesome (don't tell the kids I said that) to feed the little ghouls this time of year? Sick of the sickeningly sweet treats folks eat under the guise of Halloween goodies? Yeah, me too. Here's an easy and quick, semi-healthy recipe you can whip together, make your whole house smell like Autumnal celebrations, and have youngsters following you around, grinning ever after. Simple pumpkin cupcakes. Simple cream cheese frosting. No fuss. Great rewards.

Make them fancy, if you wish, with Halloween cupcake liners and black licorice candies to decorate the tops.

Recipe makes two dozen cupcakes.

The Wet
2 cups canned pumpkin (I've used fresh pumpkin before and believe it or not, you cannot tell the difference—not to mention that canned takes way, way less time)
1 cup (two sticks) unsweetened butter
3 eggs

The Dry
3 cups raw sugar (can substitute white sugar)
3 1/2 cups unbleached wheat flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cloves

Whisk together the wet ingredients in a bowl until well-mixed. In a larger bowl, whisk together the dry ingredients until uniform looking. Fold the wet mixture into the dry mixture and stir only until moistened. Do not over-mix.

Fill cupcake papers 3/4 full (most recipes call for 2/3 full, but this one looks better fuller), and then bake in a 350 degree oven for 20 to 25 minutes or until a toothpick inserted into one comes out clean. Let cool or chill before frosting.

Cream Cheese Frosting
1 cup butter (two sticks), softened to room temperature
2 teaspoons vanilla extract
1 cup (8 oz.) cream cheese (whipped cream cheese works well too)
4 cups confectioners sugar (1 1 lb. box)

With a large fork, mash the butter, vanilla, and cream cheese until blended. With a mixer, beat in the confectioners sugar, one cup at a time. When well-mixed, turn the blender up and beat until smooth and fluffy (it will only take a couple of minutes). Chill and then frost.

A note about cream cheese frosting: in warm weather, you will want to keep this chilled--otherwise, it can sag. Keep refrigerated and you will have some of the simplest, most delicious frosting ever.

Sunday, October 12, 2014

Best. Pot. Roast. Ever.

Usually when it comes to food, there's the two out of three rule: cheap, yummy, easy—pick two and call it good. But when it comes to pot roast, you really can have all three. Pot roast is inherently simpler to make than stew, in which the meat has to be dredged and seared, and the concoction can cook only so long before it disintegrates (you have to watch it). With pot roast, you assemble your ingredients, toss them into the crock pot, set the timer, and ta-da! You have supper. It even has the decency to make its own sauce.

And disintegration? No problem and part of the fun, actually. Lastly, chuck roast is a common, el cheapo cut of beef--perfect for making pot roast. Now, there is the concern about blandness. I've been served bland pot roast many a time (and I would never complain--home-cooked food is inherently good for you--food made with love has to be healthy, right?), so I sought to jazz up the bland factor with a few simple add-ins and I think it worked. My hubs said this is the best pot roast ever. I think so too (the bacon and smoked paprika give it a certain something extra) and I hope you will agree. No need to tell everyone how easy it was to prepare. Let them fawn over you. And smile, knowingly.

Best. Pot. Roast. Ever.

3 medium Yukon gold potatoes, peeled and cut into largish cubes
5 or 6 organic carrots, peeled, sliced at extreme diagonals about two inches deep
1 medium sweet onion, halved and cut into quarters
2 tablespoons Worcestershire sauce
1 teaspoon salt, or to taste
1/2 teaspoon ground pepper, or to taste
3 cloves of garlic, whole, peeled (no need to crush)
1 tablespoon beef stock concentrate ("Better than Buillion" brand is excellent)
3 or 4 pieces bacon, cut into inch-long pieces (no need to cook)
1 chuck roast, 2.5 to 3 lbs.
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon smoked paprika
1 tablespoon corn starch added to 1 cup water, dissolved

Add the veggies to the crock pot first. Plop the whole chuck on top of it. Add the other seasonings and the corn starch-water mixture. Set the crock pot to six hours on high or eight hours on low. Halfway through the cook time, turn the roast--if you are there. (If you are away from home, no worries.) When it's finished, move the chuck to a cutting board, slice out the bones (make a dog happy with those), and cut the now illegally tender beef into largish chunks. Stir to coat everything with the rich, brown sauce, and serve over rice.

Monday, September 22, 2014

How Lentils Could Save the Earth, Part II

In the first installment of "How Lentils Could Save the Earth," I introduced the almighty, super-studly, protein-rich lentil, and explored where it came from, how it's used, and why it's a fabulous, inexpensive and should be an important part of our diets. Now, I'd like to share a nifty recipe that has the power to change your mind about lentils forever--if you didn't love them already, you will after one bite of this.

Coconut Lentil Curry, with Garden Vegetables

1 medium onion
2 tablespoons ghee or butter
1 tablespoon grated fresh ginger root
10 cloves minced or crushed garlic
1 tablespoon ground cumin
1 tablespoon ground coriander
1 1/2 teaspoon turmeric
6 cups water
1 12 ounce can unsweetened coconut milk
1 cup lentils (the standard size--not the small ones), rinsed and sorted
2 medium or 1 large zucchini, cut into chunks or half discs, as you prefer
1 (14 to 16 ounce) can chopped tomatoes, or 2 fresh tomatoes, diced
2 large or 3 medium carrots, cut into half discs
3 cups fresh greens (spinach is particularly wonderful, as it melts right in. If using Swiss chard, remove the spines and use just the leaves, chopped)
Salt to taste, but add only after lentils are cooked

  1. Saute the onions in the butter or ghee until tender and translucent.
  2. Add all the ingredients except the greens and the salt to a pot. Simmer for 20 minutes, or until the lentils are well-cooked (no more than 30 minutes). Taste the soup and add salt to taste. I recommend using either Vege-sal vegetable salt blend (it's tasty and works like vegetable stock), or Himalayan pink sea salt, which has fantastic health properties. Anyway, be sure not to add salt until after the beans are cooked (this is true of all beans, as salt hinders bean water absorption). If using Swiss chard, add now and cook until tender (five minutes). If adding spinach, add and cook only for one minute, until wilted.
  3. Serve over basmati rice, or basmati rice pilaf. Also include minced, fresh chili peppers, for your guests to add in as they like. This dish is also wonderful when sprinkled with cayenne powder and/or smoked paprika.

Monday, September 08, 2014

Cold Savory Soups for Hot Days

What to Serve Your Loved Ones When It's Hot Outside

Hot days got you in a daze? Feel like going into the kitchen and firing up the oven? Naaah. Want something refreshing, simple, yet pallet-satisfying for a summer supper? How about a cold soup with a simple garden salad and a loaf of fresh artisanal bread (the chewier, the better)?

You may be imagining cold soups are frou-frou dishes served only in uppity restaurants. Would you even like a cold soup? Wouldn't it be, well, icky? Once you get over the idea of a cold liquid as an entrée, I think you'll find yourself enjoying it.

The loveliest way to serve cold soup is in two concentrically sized bowls: the smaller bowl holds the soup. The larger bowl holds ice, and the smaller soup bowl nestles atop this bed of ice. But you don't have to be that fancy.

I almost forgot to mention—all these soups can be vegetarian (if you substitute vegetable stock for chicken stock). None contain any meat. You do not have to serve meat to have a satiated and happy feeling after eating. But don't mention this lack of meat to your resident carnivores and probably no one will notice.

Here are my favorite savory cold soup suggestions. Have any other favorites? Let me know—I'd love to add to the list.


Gazpacho is one of the most-loved and best-known of the cold soups. If you serve gazpacho, which is rich in veggies, you may want to skip the salad and simply serve with a delightful chewy bread, like sourdough. Ahhh. How yummy is that? I like recipes for gazpacho that do not involve the cheat of adding tomato juice. Nothing beats whole, fresh tomatoes as the basis for gazpacho—if you have them. If not, use canned tomatoes along with the juice they are packed in. You are basically making a salsa. Feel free to be flexible about adding other garden ingredients as you like.
  • Six fresh medium-sized tomatoes or two cans tomatoes and their juice
  • One or two cloves of crushed garlic. (Go easy on the fresh garlic so as not to overwhelm the other flavors. If you have the roasted garlic that comes in little jars, that would be ideal--it's much milder and you can use it more lavishly.)
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 1 cucumber, peeled, seeded and chopped coarsely
  • 2 tablespoons lemon juice
  • 1 medium red bell pepper, seeded and chopped coarsely (or half of a large one)
  • Salt and pepper to taste
Add all ingredients to a blender or food processor. Pulse lightly, only until ingredients are slightly melded but not pulverized (coarse texture is good). Taste and adjust the seasonings, as desired. Add a few drops of hot sauce, if you like.

Vichyssoise (Potato Leek Soup)

Vichyssoise is another soup that's been around forever--for a good reason. Once you taste it, you will understand why. Potato flavor, rich and delightful, with leeks adding to the inscrutability, with butter and other ingredients all playing roles in this operetta of a soup. For any guests--or children--who might be afraid of the fancy name of this soup, you could always call it "Potato leek soup." My grandfather was a Francophobe, so whenever I made him quiche, I always told him it was "egg pie." If I mentioned it was quiche, he wouldn't eat it. Egg pie disappeared from his plate. Go figure. Bon appetite, er, enjoy!
  • 2 cups chopped leeks, using all of the white part and a couple of inches of the green part
  • 4 tablespoons unsalted butter
  • 2 cups coarsely chopped, peeled potatoes
  • 3 cups chicken stock (I especially love the chicken stock paste that comes in little jars--the brand name is Better-than-Bouillion. If you use the paste, reconstitute one teaspoon of paste for each cup of water)
  • salt and pepper to taste
  • 1 cup half and half (or heavy cream if you dare!)
Basically, you add everything except the half and half to a pot. Cook until the potatoes and leeks are very tender. Remove from heat. Then, either pour the soup into a blender or food processor and blend, or, if you have a hand-held blender (I do--it's a marvelously handy gadget), blend the soup in the pot. Puree until the ingredients are uniform. The soup will be a beautiful creamy, light green color. Add in the half and half and allow to chill in a refrigerator for about an hour. Serve cool, not cold, however. Top with chopped chives, if you have them. In the winter, vichyssoise is superb hot (I serve it with Thanksgiving dinner).

Cold Cauliflower Curry Soup

Don't let the name fool you--cauliflower curry soup is righteous! I invented this recipe, and I am proud to say, it is one of my favorite soups—it's surprising, luscious, and no one can tell what's IN it. When you serve this cold soup, you will see many empty soup bowls and contented smiles.
  • One head cauliflower, coarsely chopped, with most of stem removed
  • 1/2 white onion, coarsely chopped
  • 2 tablespoons unsalted butter
  • 2 cups chicken stock
  • 2 tablespoons curry powder (preferably the fresh kind that you make yourself, see Homemade Curry Powder)
  • 1 teaspoon grated fresh ginger root
  • salt and pepper to taste
  • 1 cup half and half (or whole milk)
  • Cornstarch to thicken
Like vichyssoise, add everything to the pot except for half and half and cornstarch. Cook until the cauliflower and onion are tender and falling apart. Add in the half and half, and blend, as for the vichyssoise, with a blender, food processor, or hand-held blender, until the soup is pureed and of uniformly creamy texture. Mix a tablespoon or so cornstarch with enough water to make a loose paste. Stir this into the soup as you are heating it to thicken it to a lovely consistency (vichyssoise doesn't need it because the potatoes do the thickening). Chill for at least an hour in the refrigerator before serving.

Sunday, August 17, 2014

Egg Fu Yong: Make This Easy, Quick Chinese Dish for Your Loved Ones and You Will Be a ROCK STAR!

Quick! What are your favorite Chinese restaurant dishes? Can you make any of them from scratch? I didn't think so. Well, now you can—and win accolades and glory—without going through a lot of trouble (or slavishly following a recipe—once you get this down). I'm talking about the much-loved Egg Fu Yong. (Also spelled Egg Fu Young, Egg Foo Yong, or any of many permutations. In Japan, it's known as Kanitama.) You know what I am talking about—savory, light eggs with that indescribable something luscious and that to-die-for light sauce. You won't believe how simple this is to do—even a fledgling cook can make it easily!

It's an Egg. It's an Omelet. It's Egg Fu Yong!
Egg fu yong is basically an omelet, only it doesn't have to be as pretty. My favorite way to eat it is with crab as the meat of choice, but you can use whatever meat or tofu you have on hand. The sauce is a breeze—
it's your basic gravy recipe. As with most of the foods I write about, the creation is simple—what's hard is making sure you have the ingredients on hand, like dried shiitake mushrooms (a great staple item that lasts forever), and crab (which isn't easy to have on hand fresh, but you can get decent crab meat in cans, or better yet, fabulous crab meat in jars in the fish department at your local grocer, although it's costs much more).

Stir-fry and Conquer
Heat one tablespoon vegetable oil in a nonstick skillet (you do NOT need a wok). Stir-fry a couple of stalks of sliced celery and a half a cup of peas until tender in the skillet. You can use other veggies, or course. Traditionally, Egg fu yong calls for bamboo shoots, which are yucky in their most available form—canned. My thought is that it's the crunchy texture that counts, and better to have a fresh alternative veggie (celery) than a canned traditional one (as a matter of fact, that's more or less my philosophy of life). Now, if you are lucky enough to have access to fresh bamboo shoots (Yude-takenoko, in Japanese), then your Egg fu yong will be the most perfect of all—just lightly steam and shred 1 small fresh bamboo shoot.

In a microwave-proof cup or bowl, put a handful of dried shiitake (black) mushrooms in a couple of tablespoons of water. Heat on high for one minute, until the mushrooms are softened.

It's About the Omelet
Add another tablespoon of vegetable oil to the skillet. Stir in six lightly beaten eggs, 1/2 teaspoon salt (I prefer Vege-sal vegetable salt, but it's all good), 1 tablespoon soy sauce, 1/2 cup chicken stock, and one can or jar of crab meat (about 6 ounces), making sure to pick out any cartilage. (Again, you can substitute a cup of cooked meat or cubed tofu for the crab.) Add in the shiitake mushrooms, and cook over medium-low heat as the crab omelet sets (it takes a while for the egg to set because of the extra liquid of the chicken stock, but it's worth it). Roll the pan to one side and gently lift the omelet to encourage the loose egg to flow to the pan so it can get cooked. When there is enough egg cooked to give the omelet a foundation, gently lift half of the omelet and fold it on top of itself.

Don't Stress about How It Looks
Because this is a huge, six-egg omelet, it's not going to be picture-perfect. Do not worry—Egg fu yong is never pristine like a French omelet might be. When the omelet is firm enough (be sure it's not browning on the bottom—if so, turn the heat down), flip it gently. If it tears, that's OK—just make sure it's cooked though without being stiff.

Yummy Egg Fu Yong Sauce
While the omelet is cooking, heat a cup of chicken stock in a small sauce- or gravy-pan. Add 1 teaspoon sugar, and 1 teaspoon soy sauce. In a small bowl, stir a couple of tablespoons of water into 2 teaspoons of corn starch until smooth. Pour this into the chicken stock mixture, stirring constantly to avoid the dreaded "gravy lumping" effect. Keep stirring for a minute until the sauce thickens, and then remove it from heat.

Ready to Rock, Crab-lovers!
Divide the omelet among the hungry guests (serves two or three), preferable served half on and half off of steaming hot white rice (we love Jasmine rice). Drizzle the sauce on top and serve immediately with steamed veggies (especially broccoli). You can also pour the sauce over the veggies, and thus not have to season them at all. Voila! A beautiful, simple, and elegant meal, ready in a flash.

Thursday, July 24, 2014

Quick Trip to the South: Down Home Tastebuds Do an Appalachian Jig

Collard greens, delightfully overcooked in pork fat. Buttermilk biscuits, flaky, tender, buttery. Okra with tomatoes. Fresh corn chowder. Summer squash. Real fried chicken.

My recent trip home to the mountains of North Carolina was not a gourmet trip. Far from it. I went home to help move my Mom's things into storage now that she is (happily) in a nursing home. But wherever I go, there's a chance for good food and I will take it. First on my must-have list of southern foods was Bojangle's Cajun chicken and biscuit. For those of you not from the south, Bojangle's is a fast food chain that serves New Orleans-style delectables like "dirty rice," pinto beans, collards, and Cajun-spicy friend chicken. No trip to the south is complete without a taste of what the locals eat. I get a jonesing for Bojangle's about the time I see those Blue Ridge mountains poking up in the windshield. Ahh--rich, satisfying heaven of my childhood food dreams. Fast food is just one option--a sinful pleasure at best. Now home-cooking, that's where the real treat lies.

Back to biscuits, in California where I live now, they are so just not the same. In an effort, perhaps, to reduce the guilt and the voluptuousness of a bad-for-you food, Californians zap the sanguinity out of biscuits, which end up tasting like blobs of dry dough--ick! (Funny, there doesn't seem to be a compunction to diminish doughnuts--Kirspy Kreme is so popular, lines snake around the buildings everywhere you go in SoCal--amazing to me, because I cannot stand doughnuts). A real southern biscuit is rich with buttery flavors and simply must have buttermilk and either real butter or lard, or bacon grease, or some combination of the above. Most chain restaurants, sadly, use the unthinkable shortening in baked goods, the same stuff that is wisely banned in New York City. An honest biscuit, however, uses the good stuff. And buttermilk in goodly amounts.

When I describe southern food to people not from the south, it never sounds quite right--oh, that's gotta be unhealthy--all that salt, all that fat--and sweat tea?!? Sure, it sounds dreadful--sausage gravy on biscuits--but it's the association that gives any food its magic. Yes, foie gras is innately tasty, but would you really--c'mon now, be honest--get a frisson of delight eating it if you knew it were as common as grits? Hardly. It would still be tender and delectable. But thrilling? No way. What we ate happily as a child is where the real heart of food joy lies. Food that feeds more than our bodies and comforts more than our spirits. When I bite into sausage gravy on a buttermilk biscuit, my heart soars with joy. If I ate such heart-ful heavy fare every day, it wouldn't be the same thrill either. Rarity makes food delicious too. Maybe twice a year I get real southern cuisine. And I am grateful for those times.

Here's a recipe for real buttermilk biscuits. If you use lard, buy the rendered kind. You can also use half lard and half butter (trust me--lard has gotten an unfairly bad reputation. See Lard--the New Health Food.) Never fear using butter either. Butter ain't the bad boy it used to be considered either. No worse than cheese, I always say.


  • 2 cups King Arthur white flour (or other good-quality all-purpose flour)
  • 3 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup lard or butter
  • 1 cup buttermilk


Preheat oven to 400°.
In a large bowl, combine flour, baking powder, soda, and salt. Cut in chilled lard or butter until you have pieces the size of small peas. Make a well in center of dry ingredients; pour in buttermilk. With a wooden spoon, gently blend dry ingredients into the buttermilk, just until mixture is clumping together. If necessary, add a few more teaspoons of buttermilk.
Transfer dough to a lightly floured board. Pat out in a circle about 8 inches in diameter and 1/2-inch thick. Using a 2 1/2 to 3-inch biscuit cutter, cut out and place on ungreased baking sheet. Bake on center oven rack for about 15 minutes, until tops are browned.
Makes 10 to 12 biscuits.

Monday, July 07, 2014

Tri-tip into Bulgogi: From Blah into Bravo JUSTLIKETHAT

Chances are, if you have dined in a Korean restaurant, or are lucky enough to have Korean friends or family, you probably have already tasted bulgogi, a thinly sliced marinated sesame beef barbecue that is indescribably delicious. And, if you live in California, you have probably been served tri-tip barbecue so many times it's a ho-hum deal. Growing up on the east coast, I had never heard of tri-tip. But when I moved out west, it took only a week or two to encounter my first tri-tip.

Tri-tip goes by other names: sirloin or knuckle roast. Tri-tip is the corner piece that is cut off when slicing sirloin steaks. Usually not as tender as the rest of the sirloin, it is just as flavorful and takes well to marinating and grilling. Santa Maria barbecue is just that, marinated and grilled tri-tip. Not much to it, just sugar, garlic, pepper, and salt and the technique of slow-grilling. Why then the avid following of a simple barbecue style?

In the same way as tri-tip barbecue, bulgogi is the most common barbecue of Korea. Ho-hum to those who grew up there and ate it often, but lavishly exciting and exotic to the rest of us.

Tri-tip, bulgogi . . . what's the connection? Bulgogi recipes call for sirloin roast. And tri-tip is sirloin, only less expensive than sirloin steaks. If you have access to tri-tip from your local grocery or warehouse store, then why not, instead of serving the usual tri-tip barbecue, take a tip from Korea, where some of Earth's best barbecue comes from--and add a few more simple ingredients and slices, and voila! You've got irresistible bulgogi--to wow your friends and loved ones, with no more effort than any other barbecue. With bulgogi, you get a lot of wow factor for your effort.

  • 2 pounds sirloin tri-tip, sliced thinly across the grain on the diagonal bias
  • 5 cloves garlic, minced
  • 1/3 cup soy sauce
  • 2 tablespoons sesame oil
  • 1 tablespoon honey
  • Freshly ground black pepper
  • 1 tablespoon raw sugar
  • 1 tablespoon grated fresh ginger root
  • 3 tablespoons mirin sweet cooking wine
  • 3 scallions, chopped (optional--if you substitute chopped white onion, the chances are good that the beef will be cooked before the onions are--raw onion is not yummy to most folks, so I’d either use scallions or skip onions altogether)

Serve with:

Chili paste, like Sriracha brand
Toasted sesame seeds
Green leaf lettuce leaves
Steamed jasmine rice

Arrange the raw tri-tip on the cutting board, and with a very sharp knife, slice across the grain in thin slices (1.8 inch or so). In a resealable large plastic bag, add the sliced tri-tip to the remaining ingredients. Let marinate, refrigerated, for at least 2 hours, or longer, if you have time.

Cook the beef in one layer in a nonstick pan, along with the marinade. Alternately, you could cut each piece of meat thicker--in 1/2 inch slices to make little steaks. Then you could grill those 1/2 inch bulgogi steaks on the grill--this is how we chose to cook it, but authentically, bulgogi is sliced thinly. Another option is to cut the meat into 1 inch cubes and then, skewer them and grill them on a grill.

Serve with steamed rice and allow diners to wrap each piece of bulgogi (if sliced thinly) in a lettuce leaf roll. If sliced thickly, then serve as is, with a salad.

Sunday, June 01, 2014

Bombar Bar & Grill Transforms into Bombay Magically Great Burger Bar & Grill

Bombay Bar & Grill
143 S. California St
Ventura, CA 93001
(805) 643 - 4404

Exquisite gourmet burgers with a mind-blowing assortment of made-from-scratch condiments. The sweet potato fries and the garlic-truffle fries are reason enough to go. Adore the Upstream--a juicy salmon burger. Crazy about the tobacco onions--crunchy and decadent nest of deep-fried-crispy onions to knock your burger into the stratosphere. The fire-roasted pepper ketchup alone had me at first bite. Award-winning chef Andy Brooks has worked his multi-star high-end food magic on Bombay and made it a delight for foodies.

Bombay has always been a hotspot for nightlife, but now it's a hotspot for foodie life too and our little foodie family could not be more thrilled. Thanks, Bombay, for making this fine upgrade and for putting our little town on the culinary map. Now, where is Guy Fieri and his Diners, Drive-ins, and Dives to come give Bombay a taste-see?!?

Check out this burger menu.


Note: Ventura friends, if you haven't been by the Bombay Bar & Grill to try their absolutely scrumptious gourmet burger menu, then drop everything and head on over. New items include the finest chicken-burger in the Solar System. Get this, award-winning chef Andy Brooks has crafted a freshly ground in-house chicken patty, topped with a roasted made-from-scratch chili relleno, and that topped with his house-made tangy piri-piri sauce. Truly a taste sensation! Hubs and I ordered one Angus burger (the Steakhouse is supremely great with caramelized onions, Bleu cheese and Portobello mushrooms) and one SoCal Lovebird burger and we each got half--a fun way to go. Add in an order of sweet potato fries (sprinkled with smoked paprika) and dipped in their signature chi-chi sauce--heavenly doesn't begin to describe it.


Another update: We hosted our daughter's 10th birthday party at The Bombay--it was a French-themed dance party, complete with a live DJ, mustaches and berets for everyone, and killer pomme frites and several kinds of sliders and salads, provided by The Bombay. The party was a smash hit and so easy to do, with the wonderful Bombay staff helping in every way possible. The cost was quite resonable and stacked up well compared to other, less scrumptious food and party venues. We were thrilled! our daughter was the rock star! Would have another party at The Bombay any day! 

Thursday, April 10, 2014

Grilled Curried Lamb Shish Kebobs—Savory, Summery, Ecstasy

Nothing says Spring/Summer savory fun like kebabs. And the secret of fabulous kebabs is marinating in advance. When the meat and veggies soak in a piquant marinade, they evolve into something different altogether, something irresistible when grilled. Now, you have to be generous with salt—marinating is not a good time to ration salt. Salt brings out the gorgeous flavor of meats. And lamb, ahhhhh, the king of all meats, for serious omnivores. Get as fresh a lamb leg as possible and as local as possible (not always an option—stores around here carry mostly New Zealand or Ozzie lamb, which is a bummer—why aren’t there more U.S. lamb ranches?). My little girl’s fifth birthday party is next Saturday, June 14, and we are serving this dish—among a cornucopia of other dishes. We always make some vegetable-only kebabs, too, for our vegetarian friends (marinate the vegetable separately to keep it all copacetic). Don’t be afraid of kebabs. Just take it in two steps: marinate the pieces the first day and load the kebabs and grill the second day.

Meat Preparation:

1 boneless Leg of Lamb
2 tablespoons Ground Cumin Seeds
2 tablespoons Ground Coriander Seeds
½ teaspoon Ground Turmeric (optional)
½ teaspoon Ground Cardamom Seeds
½ teaspoon Ground Fennel Seeds
½ teaspoon Ground Black Peppercorns
1 teaspoon Salt
1 tablespoon Grated Ginger Root
1 tablespoon Crushed Garlic
¼ cup Red Wine—or more to get slightly sloshy consistency
4 tablespoons Olive Oil—or more to get slightly sloshy consistency

Vegetable Preparation:

4 to 5 cups Assorted Vegetables [Cut in 1 to ½ inch chunks]
Use summer squash, zucchini, patty pan, Vidalia or other sweet onions, green onions, mushrooms, asparagus, green, red, or orange peppers, etc. Veggies that don’t work well are both hard veggies (such as potatoes, parsnips, and carrots—because they won’t cook through in the same amount of time as the rest of the items on the kebobs) or soft veggies (because they’ll fall apart—don’t use tomatoes or white mushrooms, though portabellas would be good).
1 tablespoon Ground Cumin Seeds
1 tablespoon Ground Coriander Seeds
½ teaspoon Ground Turmeric
½ teaspoon Ground Cardamom Seeds
½ teaspoon Ground Fennel Seeds
½ teaspoon Ground Black Peppercorns
1 teaspoon Salt
1 tablespoon Grated Ginger Root
1 tablespoon Crushed Garlic
¼ cup of White Wine or Sake—or more to get slightly sloshy consistency
3 tablespoons Olive Oil—or more to get slightly sloshy consistency

Putting It All Together

Make this recipe one day in advance to knock your guests out with ecstasy. If you are short on time, at least prepare it in the AM and grill it in the PM—but no less time than that, as the spices won’t get into the meat and veggies otherwise.
You can mix up all the spices and the ginger and garlic in one batch (because they are the same for the veggies and the meats) and then put red wine in the lamb Zip-lock bag and the white wine in the veggie one.
Marinate the lamb chunks, the spices, and the wine and oil (listed under Meat Preparation) in one large Zip-lock freezer bag. Keep refrigerated for one to two days, turning the bag each time you open the refrigerator to distribute the marinade. If the marinade is not sufficient to coat all the pieces luxuriously (if lamb leg is too big), then double the marinade quantities.
In the same way, marinate the veggies in the spices and wine and oil (listed under Vegetable Preparation) in a large freezer bad and turn every time you open the refrigerator door.
When you are ready to grill, use wooden skewers and alternately skewer meat chunk, veggie chunk, meat chunk, veggie chunk, etc., leaving at least an inch at the bottom and the top of the skewer.
Grill, turning occasionally, until you see some charring on the edges of the onions and the meat looks cooked through.
Enjoy with rice and a salad for a terrific and simple summer meal.