My daughters found this recipe on Instagram and made it for me. Just delicious!
INGREDIENTS
1 head cauliflower, cut into florets
1 medium onion, sliced
4 sprigs thyme
4 -8 garlic cloves, unpeeled (however many you use, try to use fat ones, to ensure, soft spreadable roasted garlic butter in the end)
3 to 4 tablespoons olive oil or grapeseed oil (I use 4)
Kosher salt and freshly ground black pepper
½ cup grated Parmigiano Reggiano
INSTRUCTIONS
Preheat oven to 425°F. Toss cauliflower florets on a large rimmed baking sheet with onion, thyme, garlic, and oil; season with salt and pepper. Roast, tossing occasionally, until almost tender, 35-40 minutes—check after 30 minutes.
Sprinkle with Parmesan, toss to combine, and roast until cauliflower is tender and golden, about 10 minutes.
Note: 30 minutes seems to be right, but every oven is different, so start checking at the 30 minute mark.
I have made this roast several times for holiday dinners, and it is just wonderful. However, if you want to have a gravy to enhance your sides, then check out his website below for his basic brown sauce recipe. My family prefers their meat more well done, so I cook the roast longer than suggested but keep a close eye on it.
From Jacques Pepin, “Although my wife is normally not an aficionado of roast beef, she loves this recipe. The spicy rub — garlic, ginger, sugar, soy sauce, cayenne, dry mustard, and paprika — is the reason why.
The roast should be from the smaller, less fatty end of the rib section. Cleaned of the layer of fat on top, the meat is roasted in a hot oven, then allowed to rest for at least 20 minutes and up to 1 hour in a warm oven before serving so it is totally pink throughout.”
Serves 6 to 8
RUB 3 large garlic cloves 1 piece ginger (about the same size as the combined garlic cloves), peeled 2 teaspoons sugar 2 tablespoons soy sauce 1/2 teaspoon cayenne pepper 1 teaspoon dry mustard 1 teaspoon paprika
1 3-rib beef rib roast (about 7 pounds), all visible fat trimmed from top (about 6 pounds trimmed)
FOR THE RUB: Blend all the ingredients in a blender until smooth. Rub the mixture over the top and sides of the roast.
Place the roast meat side up in a small roasting pan and roast for 30 minutes. Turn the meat bone side up and roast for another 30 minutes. Remove the roast from the oven, and leave the oven door open to cool the oven to about 140 degrees.
Transfer the roast to a platter.
If you want the sauce:
Skim off and discard all the fat that accumulated in the roasting pan. Add the water, wine, and brown sauce to the drippings in the pan and stir to melt the solidified juices.
Return the roast, bone side up, to the roasting pan with the juices and let rest in the warm oven for 20 to 30 minutes before carving.
To serve, carve the roast into thin slices. Arrange on the watercress, if using, on individual plates or a platter, and serve with the juices.
This is a recipe from my grandson, Kai. It was found in a children’s cookbook authored by Chef Emeril Lagasse. I changed a few things – didn’t toast the walnuts, used a whole, fresh apple instead of dried, and Half and Half instead of milk. That’s what I had in the refrigerator; the results were amazing.
Make the streusel topping by combining the walnuts, brown sugar, 1/4 cup flour, and 1/2 teaspoon cinnamon in a small mixing bowl. Stir with a fork to combine.
Add the 2 tablespoons butter and stir well. Set aside while you prepare the muffin batter.
Line a 12-muffin tin with 12 paper muffin-tin liners.
Place the remaining 2 cups of flour, baking powder, baking soda, the remaining 1/2 teaspoon of cinnamon, salt, and nutmeg in the medium mixing bowl and stir to combine.
Add the apples and granulated sugar and stir well.
In a large mixing bowl, whisk together the eggs, milk, applesauce, and melted butter.
Add the dry ingredients to the egg mixture and whisk just until incorporated, being careful not to over mix.
Divide the batter evenly among the muffin cups.
Sprinkle the streusel topping over the batter, dividing it evenly among the 12 cups.
Bake the muffins in the oven until golden brown, about 25 minutes.
Remove the muffins from the oven and let cool in the tin for 10 minutes. Serve warm.
If you’re a big raisin fan, add some raisins to the muffin batter.
I am a big fan of fried chicken, and this is a terrific “how to.” It is a basic yet delicious recipe for buttermilk fried chicken with a crisp crust. Learn this recipe and perfect your frying technique, and then try adding some paprika or cayenne to the dredge, or a bit of hot sauce to the brine. Sam Sifton suggests drizzling hot honey over it all before serving. (To make one, simply heat a half cup of honey in a small pot set over low heat and shake in red pepper flakes or hot pepper sauce to taste.) I just like my fried chicken plain.
Ingredients and Preparation
Yield: 4 servings
1 chicken, approximately 3 to 3½ pounds, cut into 10 pieces (or use a mix of thighs and drumsticks)
3 to 4 cups buttermilk
3 tablespoons kosher salt, more as needed
2 teaspoons ground black pepper, more as needed
1½ cups all-purpose flour
3 cups peanut oil, or a neutral oil like canola, more as needed
Step 1: The Brine
Place chicken pieces in a bowl and toss them with buttermilk, 2 tablespoons salt and a healthy grind of black pepper. Cover and marinate for at least an hour and up to a day.
(The Brine: To brine a chicken means to submerge it in a solution of salt and water, sometimes flavored with other ingredients, in order to add moisture and flavor to the meat.)
(BUTTERMILK BRINE: For many fried chicken aficionados, the only acceptable brine is made with buttermilk. Add the chicken to it, cover and place in the refrigerator for a few hours and up to overnight.)
Step 2
Combine flour, 1 tablespoon salt and 2 teaspoons pepper in a large bowl or, ideally, a paper bag large enough to accommodate the flour and the pieces of chicken.
Step 3
Pour oil into a large, heavy-bottomed cast-iron skillet with high sides and a lid, to a depth of a few inches. Heat oil over medium-high heat to 350 degrees. (Any heavy, lidded pot will do.)
Step 4
Set a rack on a baking sheet or tray. Place the chicken pieces in the paper bag filled with the flour mixture and shake well to coat, or toss them in the bowl with the flour mixture to achieve a similar result.
Step 5
Shake off excess flour and fry the pieces of chicken skin-side down, in batches so as not to crowd the pan, for about 5 to 15 minutes, covered by the lid. Remove the lid, turn over the chicken pieces, and cook for about 5 to 15 minutes more, uncovered, until they are cooked through and a deep golden brown. Color is as or more important than time: Watch your chicken and get it out when it’s golden brown.
Step 6
Remove chicken to the rack to drain and rest, sprinkle with salt and serve warm or at room temperature.
A few tips: Use tongs to turn the chicken a few times while it cooks. And, crucially, do not crowd the pan. You want plenty of oil surrounding each piece of chicken, but not so much that it spatters everywhere.
What a wonderful cake! It even inspired me to buy a Bundt pan, but a loaf pan will do. I took the suggestion to use butter instead of oil for a “gentler direction,” but either way, the cake is a winner!
Serves 8
Unsalted butter, shortening, or nonstick cooking spray, for the pan
1½ cups (300 grams) sugar, plus more for the pan if using a Bundt pan
3 large eggs, at room temperature
1 cup (250 grams) whole-milk ricotta cheese, at room temperature
½ cup (123 grams) sour cream or plain whole-milk yogurt, at room temperature
¾ cup (97 grams) extra-virgin olive oil
1 Tbsp. vanilla extract
2½ tsp. (10 grams) baking powder
1 tsp. (5 grams) fine sea salt
1 tsp. finely grated orange or lemon zest
1½ cups (192 grams) all-purpose flour
Step 1
Heat the oven to 350ºF. Lightly grease a 9×5″ loaf pan or a 10–12-cup Bundt pan (or spray with nonstick cooking spray). If using a loaf pan, line it with parchment paper, leaving about 2″ of excess on each side to help you lift the cake out of the pan. If using a Bundt, sprinkle the inside of the pan with sugar, including the center cone.
Step 2
In a large bowl, whisk together the eggs, ricotta, and sour cream until combined. Add the oil and vanilla and mix until well blended. Whisk in the sugar, baking powder, salt, and zest until well combined. Using a rubber spatula, fold in the flour until just incorporated.
Step 3
Scrape the batter into the prepared pan and smooth the top with the spatula. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 50–65 minutes for the loaf pan, 40–55 minutes for the Bundt, rotating the pan halfway through baking.
Step 4
Transfer to a wire rack and let the cake cool in the pan for at least 1 hour before unmolding and slicing.
Variation
To take this in a gentler direction, substitute melted butter for the oil.
In this recipe inspired by Turkish chicken kebabs, a yogurt and herb marinade makes them supremely tender and helps them brown beautifully on the grill. While some citrus-heavy marinades begin to break down chicken after just a few hours, this marinade uses only the zest, saving the juice for a quick squeeze before serving. The result is incredibly tender chicken you can prep up to a day in advance. Oregano and thyme work well together here, but feel free to play around with herbs and use what you have on hand, or substitute dried herbs in a pinch.
Note: I wiped most of the yogurt off before I placed the chicken in an enameled cast iron baking dish. I made this in a 400F oven for about 35 minutes (or a little longer, if necessary). Definitely will try this with kebabs using chicken breasts as well.
1½ teaspoons minced fresh thyme (or ½ teaspoon dried thyme)
1 tablespoon olive oil, plus more for the grill or pan
1 teaspoon kosher salt (Diamond Crystal), plus more for serving
¼ teaspoon black pepper, plus more for serving
1 lemon
2 pounds boneless skinless chicken thighs
Chopped fresh parsley, for serving (optional)
Preparation
In a large bowl, combine the yogurt, garlic, oregano, thyme, olive oil, salt and pepper. Zest the lemon over the bowl, reserving the rest of the lemon for serving. Whisk until smooth.
Add the chicken thighs, toss to coat, then cover and refrigerate for at least 3 hours, or up to 24. Remove chicken from the refrigerator 30 minutes before cooking.
If using a grill, clean and oil the grates. Set the grill to medium-high or heat a grill pan slicked with olive oil on the stovetop over medium-high. Grill the chicken for 6 to 8 minutes on each side (depending on the thickness of the thighs), covering the grill halfway through if necessary to retain heat, until cooked through.
Transfer the chicken thighs to a platter and squeeze half the lemon over them. Sprinkle with salt, pepper and parsley, and serve with lemon wedges on the side if desired.
I haven’t done a restaurant review in awhile, not for lack of trying. Lunch today at Mission Sandwich Social and a dinner at Telly’s Taverna, in Astoria, has ended the dry spell. Finally!
The Mission sandwiches are amazing and quite substantial . Each sandwich will comfortably feed two people. ( Adam and I struggled to finish each of ours. I gave up!))
The subs are served on fresh baked, San Francisco-Style Dutch Crunch bread and packed with the finest, freshest ingredients. According to the chef, Brian Tsao, “I’m on a mission… to bring big, saucy subs to the heart of Williamsburg Brooklyn… and am “obsessed with unexpected, over-the-top flavor combinations…”
The sandwiches are pricy for one, but not if shared.
Telly’s Taverns in Astoria was another surprise – also pricy – but perhaps best saved for that special occasion. (We celebrated a family birthday.) They specialize in Greek food, and everything is also the finest and freshest. Some of the dishes we enjoyed were grilled octopus, three dip combination served with warm pita bread, a Greek salad, fresh cut fried potatoes, fried cheese, as well as grilled fish and meat. Their extensive menu also includes spinach pie made to order. (Next time!)
The next time! Everything was so delicious, we returned for another dinner deciding to try new dishes on the menu. This time we ordered fried zucchini (thin zucchini slices covered in a paper thin coating), freshly made spinach pie, grilled salmon, swordfish kebab, and for dessert fried dough with honey and cinnamon (a type of donut) and the best Baklava I have ever eaten (more filling, less puff pastry). Again, dinner didn’t disappoint!
After watching this show on Hulu, I was inspired to make the vegetarian tomato sauce featured in the last episode. It is a wonderful sauce, however I needed to add some honey (or sugar) to offset its acidity. One recipe I found online adds 1/2 teaspoon of baking soda instead but have never tried this.
Ingredients:
1/2 cup of olive oil
6 cloves garlic
¾ teaspoon hot pepper flakes or adjust to your taste (optional)
1/2 -3/4 cup of basil leaves, packed
1/2 cup of butter
1 onion peeled, cut in half
3 cups of San Marzano tomatoes
1/2 of a fresh, ripe tomato (optional)
1 pound of spaghetti or fettucine
1/2 cup parmesan cheese for serving + extra basil leaves
salt, pepper and sweetener to taste
INSTRUCTIONS
Add oil, garlic, hot pepper flakes, and basil to a small saucepan. Heat over medium low. Once the ingredients start to sizzle, cook for 45 seconds – 2 minutes, until the basil is starting to wilt. Remove from the heat and set aside.
Melt the butter in a Dutch oven over medium heat. Add the onion, cut side down. Cook for 4-5 minutes, until it’s just starting to brown. Add the San Marzano tomatoes, and mash with a potato masher until they are broken up into chunks. (Add 1/2 of a fresh, ripe tomato now.)
Bring to a simmer, reduce heat to medium low, and simmer for 20-25 minutes.
Meanwhile, make your spaghetti according to package directions, minus 2 minutes. You want to get the pasta out just before it’s al dente so it can finish cooking in the tomatoes.
Pour your cool(ish) oil in a food processor, and chop.
Add the oil to the tomatoes, and simmer for another five minutes.
Remove the onion. Taste for salt and pepper, and adjust accordingly. Add the spaghetti, cook for another two minutes until al dente. (Or, finish cooking pasta, drain and add sauce.)
Remove to a serving platter, sprinkle with parmesan cheese and fresh basil leaves, and a drizzle of good olive oil.
Enjoy!
Note: I add 1/2 of a fresh, ripe tomato to the sauce when it is cooking and mash it into the sauce when it’s finished.
Korokke, or Japanese croquettes, are comforting oval-shaped staples. The dish was introduced to Japan in the late 1800s and is said to have descended from French croquettes. These potato korokke consist of mashed potatoes folded into a mixture of onion, grated carrot and ground beef. Leftovers can be reheated.
INGREDIENTS
4medium russet potatoes (2 1/2 pounds)
2tablespoons unsalted butter
1tablespoon neutral oil, such as canola, plus more for frying
½white onion, minced
1 medium carrot, peeled and shredded (optional)
½pound ground beef (I used 3/4 pound)
1tablespoon soy sauce
1teaspoon granulated sugar (Sugar may not be necessary if using shredded carrot.)
½teaspoon ground black pepper, plus more to taste
Salt
½cup all-purpose flour
2large eggs
2cups panko bread crumbs
Tonkatsu sauce, store-bought
PREPARATION
Set a medium pot of water to boil. As the water heats, wash, peel and quarter potatoes.
Set potatoes in boiling water and cook until they’ve softened enough to pierce easily with a fork, 20 to 25 minutes. Drain potatoes in a colander. While potatoes are still warm, return them to the pot. Mash them until you’re left with a fluffy mixture, fold in butter until melted and set aside.
While potatoes simmer, prepare the meat: Heat a skillet over medium, and add 1 tablespoon oil. Add onion and cook, stirring often, until softened, 3 to 4 minutes, then add the carrot and the beef. Cook, breaking the meat into bits, and add soy sauce, sugar and pepper. Continue cooking and stirring until the meat is cooked through, 3 to 4 minutes.
Add beef mixture to mashed potatoes in pot, and stir until thoroughly mixed. Season with salt and pepper to taste. Let mixture cool until it’s warm (but not cold).
With your palms, form the warm mixture into 1-inch-thick oval-shaped patties no longer than 3 inches in length. Set the patties on a baking sheet as you form them. You should end up with 10 to 12 patties.
Cover the patties loosely with plastic wrap, and refrigerate to cool for 30 minutes. Meanwhile, organize your breading station: Place flour in a shallow plate, beat eggs in a shallow bowl and spread panko on another plate.
Remove patties from fridge, and begin the breading process: Dip 1 patty into flour, covering completely. Then transfer to the beaten egg, covering completely. Then transfer to the panko, being sure to cover each patty completely. As you complete each patty, set back on the baking sheet before continuing with the next patty.
Fill a medium saucepan with oil to a depth of 1 1/2 inches and heat to 340 degrees. Deep-fry korokke in batches of 2 at a time. (If you add too many, the oil’s temperature will drop too drastically.) Fry, turning once, until golden brown, about 3 minutes. They’re already cooked inside, so use their color as your guide. Transfer to a cooling rack or a plate lined with paper towels, and repeat with the remaining korokke. Continually regulate the oil’s temperature throughout — if the heat is too high, the korokke will burn, and if it’s too cold, then your korokke will be soggy.
Serve hot, with tonkatsu sauce, if you’d like.
Panko Bread Crumbs and Tonkatsu Sauce can be bought in an Asian Food Market.
Many years ago I was given this recipe by a friend of my daughter’s, and I wish to share it with you. I prefer using Mutti crushed tomatoes, but any brand will do.
Ingredients:
1 large finely diced onion
2-3 cloves of finely diced garlic
2 stalks of finely diced celery
2 medium shredded carrots
1 pound of 80% ground chuck
1 – 28 oz. can and 1 – 14oz can of crushed tomatoes
olive oil
2 bay leaves
salt, pepper and if needed, honey to taste
Directions:
Cover the bottom of a good stockpot with a coating of olive oil. Heat. Add diced onion and garlic and sauté until onion is translucent. Then add celery and carrots. When vegetables are soft, add the beef, break it up and mix it into the vegetables. When beef has browned, add cans of crushed tomatoes. Fill the empty 14oz. can with water, pour that into the empty larger can, and then pour the tomato water into the sauce. Stir and lower flame so sauce is just barely simmering. Add bay leaves and some salt and pepper at this point. Let the sauce cook for several hours, perhaps 3 to 4, stirring from time to time, until sauce thickens. When it has reached the desired consistency, adjust the salt and pepper. If it is too sour, add honey, a little at a time, to taste. Serve over pasta.
My Picky Mother 