The following originally appeared on 4/20/09 at Exit 51.

Notes On A Recipe – Bon Appetit Shrimp and Garlicky Beans with Feta

J’adore les pomme frites. J’ai toujours. Mais je ne les fait à partir de zéro, parce qu’ils étaient trop démunis. Le trempage. Buvard. Friture. Double friture. Eaiser juste ouvrir un sac de surgelés ou les ignorer complètement.

My education in Le Francais  stopped about 20 years ago.  If Google Translate is to be trusted…and let’s be honest, it’s to be trusted more than I am…I said that {translation} I adore French Fries.  I always have. But I never made them from scratch because they were too needy.  Soaking.  Blotting.  Frying.  Double Frying.  Eaiser to just open a bag of frozen or skip them entirely.  {end translation}.

Why am I going all fancy with Le Francais to talk about French Fries?  To demonstrate that something as unassuming as an Idaho potato can be transformed into a dish that feels indulgent and maybe just the slightest bit exotic.

I’m not going to lie, these are still a little needy.  You have to slice the potato tres, tres thinly and then turn those thin slices into itty bitty matchsticks.  And you can only cook so many matchsticks on a sheet pan at a time otherwise they will steam instead of roast.

But here’s the good news. A single Idaho potato will make an entire batch that can serve one happily, or two if you absolutely must share.

Curry Spiced Pomme Frites

BAH Note:  Yes, I really am going to advocate that you buy a jar of coconut oil for this recipe.  These frites are so delicate that I think olive oil would completely overwhelm them.  The coconut oil is delightfully neutral and can stand up to the super high oven temperature.  Also, if you have a smoke detector anywhere near your kitchen, you may want to remove the battery while you make these.  The high temperature sets mine off.  Every single time.

• 1 Idaho Russet potato (about 10 ounces)
• 1 tablespoon coconut oil
• 1/2 teaspoon curry powder
• kosher salt

Heat the oven to 415 degrees and line a sheet pan with baking parchment.

Combine the coconut oil and curry powder in a shallow dish and set aside.

Slice the potato very thinly lengthwise, into approximately 1/8 inch slices, on a mandoline or with a sharp knife. Pat the slices dry with paper towels and then cut the slices into super fine matchsticks.  Gently coat the matchsticks with the curry and coconut oil mixture.

Place a single layer of pomme frites onto the prepared sheet pan and bake for 10 to 14 minutes, rotating the pan halfway through.  You want them to brown but not get completely charred.  Remove the pan from the oven and immediately sprinkle the pomme frites with a pinch of kosher salt.

Continue to bake the remaining pomme frites in batches and shoving them directly in your mouth.

{printable recipe}

Disclaimer:  This post is being entered into a contest sponsored by The Idaho Potato Commission in celebration of February being Potato Lover’s Month.  I was compensated for participating but all opinions expressed are completely my own.

The following originally appeared on 3/25/09 at Exit 51.

Notes On Cooking With SFC

Each week, SFC picks one meal that he will cook.  As hard as it is for me not to jump in and take over on these nights, I really do like the days when I’m just the sous chef.  I’m much happier sitting on the couch turning the pages of a book than standing over a stove whisking or reducing.

We did have to establish one major rule though.  The first time we make a recipe, we do not deviate from it as written.  No substitutions, no omission, no tinkering with technique.  Ok, so maybe we do allow minor substitution and omissions.  But we do not deviate from technique.  It may sound a bit harsh but how can someone new to cooking know what steps are critical and what steps are negotiable?  I’ve been standing at the stove for years and I still try and stick to this rule anytime I try a new recipe.

And here’s why.  If I don’t try and create a dish as specified by the author, how can I form an accurate opinion about whether it’s worth making again?  If I don’t like the results, is it because of the recipe itself or is it because in tinkering with it, I broke something that did not need fixing?

SFC’s most recent meal is my latest case study.  In theory, it should have been outstanding.  But after dinner, we both looked at each other and said it was missing something.  I’m not sure what this elusive something is.  Maybe more spice?  Maybe more heat?  But it definitely needs the volume turned up.  And I don’t understand what the marinade really does for the dish, besides give you the 20 minutes to make the salsa.  Maybe next time we will make more spice rub and skip the marinading.

For now, this recipe is tagged with a question mark and goes back into the test folder.  It’s got one more chance to impress me because in my kitchen, a recipe rarely gets a third try.

Chili Rubbed Salmon with Pineapple Avocado Salsa

From washingtonpost.com

• 1 tablespoon olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 1/2 teaspoon light brown sugar
• 2 (4 to 6 ounces each) skin-on or skinless salmon fillets, pin bones removed
• 1 lime, for garnish
• 4 ounces fresh or canned pineapple, cut into 1/4- to 1/2-inch dice (1/2 cup)
• Flesh of half a medium avocado, cut into 1/4- to 1/2-inch dice
• 1 scallion, white and light-green parts, cut crosswise into thin slices (about 2 to 3 teaspoons)
• Freshly ground black pepper
• 1/8 teaspoon salt
• Juice of 1 to 2 limes (to yield 1 tablespoon)

Combine the oil and vinegar in a shallow dish.

Combine the chili powder, salt and sugar in a small bowl. Use it to rub the salmon fillets all over, gently pressing it into the flesh, then place the fillets in the oil-vinegar mixture. Turn them over so both sides are coated; let them marinate at room temperature for 20 minutes while you prepare the salsa.

Preheat the oven to 350 degrees.

Combine the pineapple, avocado, scallion, pepper, salt and the tablespoon of lime juice in a mixing bowl; toss to mix well.

Heat a medium nonstick skillet that is ovenproof over medium-high heat. (Alternatively, lightly grease an ovenproof baking dish with nonstick cooking oil spray.)

When the pan is hot, add the fillets (if skin-on, place them skin side up) and cook for 1 minute. Turn them over, then transfer the skillet to the oven. Roast for 8 to 10 minutes per inch of thickness or to desired degree of doneness.

Remove from the oven; use a wide spatula to transfer each piece to individual plates. Spoon the salsa on top of each fillet. Cut the remaining lime in half and squeeze over each portion. Serve immediately.

No, no, you’re not caught in a time loop.  You did just see that chicken two days ago.  But this is the only photo that shows the sweet potato and Brussells sprout hash that went with the chicken.  So the photo gets to make an encore appearance.

Hash.  What exactly is it?  According to the all knowing google, it is a dish of cooked meat cut into small pieces and recooked, usually with potatoes.  The only problem is that the amount of meat vs. the amount of vegetables I consume is pretty frightening.  Ideally, the ratio should be reversed which shouldn’t be hard because I actually LIKE vegetables.  I just run out of ideas of how to fix them.  So as a result, they waste away in the fridge, or on the counter, until they are beyond possible consumption.  Yes, I am guilty of wasting food.  There, I’ve said it.

So how does hash address my status as a repeat offender when it comes to wasting food and get me to up my servings of veggies?  Simply by being.  Hash is a godsend when it comes to using up vegetables that have been neglected.  Don’t know what to do with that sad sweet potato that you didn’t use the other week?  Got a carrot or two left in the crisper?  What about an onion?  Did your plan of pan roasted Brussells sprouts not materialize?  You’ve got everything you need for hash.  What other vegetables are hash friendly?

According to Pam Anderson, in her book Meatless Meals, mushrooms, corn (fresh or frozen), eggplant, turnips, and butternut squash are all prime candidates.  She’s the one who introduced me to the concept of meatless hash.  So whether I want a side dish to go with one of my meaty meals, or I want a satisfying meat free option, all I have to do is open the fridge and see what vegetables need some love.

Sweet Potato Hash

Adapted from Pam Anderson’s Meatless Meals

• 2 tablespoons vegetable oil
• 1 to 1 1/2 pound (one medium or large) sweet potato, peeled and diced
• 1 large onion, diced
• 1 pound Brussels sprouts thinly sliced  (stems trimmed, outer layer of leaves removed)

Heat the vegetable oil in a large frying pan over medium high heat.  Add the sweet potato, onion, and Brussels sprouts and stir to coat with the oil.

Place a lid on the frying pan and reduce the heat to medium.  Cook for approximately 10 to 15 minutes or until the vegetables have softened but your thickest vegetables are still just a bit firm.  Remove the lid, stir the vegetables in the pan, increase the heat back to medium high and cook until the liquid evaporates and the vegetables begin to caramelize.

Once the vegetables have browned on the bottom, stir them gently to try and get the browned sides up.  Continue cooking, without stirring, until the vegetables are as browned as you want them.  Taste for seasoning and add kosher salt and black pepper to taste.

{printable recipe}

I hope that your Thanksgiving finds you surrounded by those that matter to you.  Those that are close to your heart.  And that you cook, and share, something that warms you.

Creamy Crock Pot Polenta

Adapted from Melissa d’Arabian

BAH Note: Do yourself a favor and make a double batch of this polenta.  The first time I made it, I only made a single batch.  And as soon as dinner was over and the crock pot was empty I wished I had more.  I brought back a bag of course stone ground white grits from our trip to Georgia thinking I would love substituting them for the cornmeal.  I was wrong.  It took more than 4 hours for those damned grits to cook into a soft pudding and I didn’t like their texture nearly as much as the supermarket cornmeal.

• 1 cup milk
• 1 1/3 cup half and half
• 2 tablespoons butter, divided
• 1/3 cup cornmeal
• 1/2 cup grated parmesan (optional)

Lightly coat the insert of your crock pot with cooking spray, or a thin film of canola oil, and turn your crockpot to high.

Combine the milk, 1 cup half and half, 1 tablespoon butter, cornmeal, and a pinch of kosher salt in a medium saucepan.  Bring to a boil over medium high heat, stirring constantly, and boil for 2 – 3 minutes.

Pour the mixture into the crock pot, cover, and cook on high for two hours or until the cornmeal has softened and the mixture has thickened into a soft, loose pudding.  Once or twice per hour, stir the mixture.  Just before serving, whisk in the remaining half and half, butter, and parmesan (if using).  Taste for seasoning and add kosher salt to taste.

{printable recipe}

The following originally appeared on 2/11/09 at Exit 51.

Crush

Who was the first person you had a crush on?  It’s ok, I won’t tell anyone.  Me?  My first crush was probably Shawn Cassidy.  Yes, I grew up surrounded by Tiger Beat and Teen Beat magazine hotties.  Oddly enough, I was not allowed to buy those magazines. In hindsight, I think that may have shielded me from some less worthy crushes like Scott Baio, Kirk Cameron, and Duran Duran.

I still get crushes.  But let’s be honest, what are the odds of your crush ever turning into a real relationship?  Unless of course, you happen to be Katie Holmes and your crush is Tom Cruise.

I find that more and more, I develop crushes on recipes.  They woo me with their online photos and descriptions until I can think of nothing else.  I am beholden to their charms.  And then, finally, I give them a chance.  Much like the fickle adolescent that I used to be, I tend to get over these crushes pretty quick.   The idea of them is better than the reality of them.  But some do turn into lasting relationships.  They are the TomKat of my cooking world.

Here’s my latest crush.  I can’t decide whether it’s a keeper or not.  I think I need to give it one more chance to win me over.

Crushed Sweet Potatoes with Roasted Garlic and Ginger
The Washington Post, From executive chef Ethan McKee of Rock Creek at Mazza.

The dish can be fully assembled, then cooled, covered and refrigerated up to 2 days in advance. To reheat, cover loosely with aluminum foil and bake in a 350-degree oven for about 25 minutes, stirring occasionally.

• 4 large (3 pounds) sweet potatoes, scrubbed well, then cut lengthwise into quarters
• 4 sprigs thyme
• 4 sprigs rosemary
• 10 to 12 cloves garlic (from 1 head)
• 1 cup nonfat vegetable broth
• Kosher salt
• Freshly ground black pepper
• 1 teaspoon freshly grated ginger root
• 1 tablespoon brown sugar substitute or light brown sugar
• 1 tablespoon good-quality olive oil

Preheat the oven to 350 degrees. Have ready a large, lidded baking dish.

Combine the potatoes, herb sprigs and garlic in the baking dish. Pour the vegetable broth over and season lightly with salt and pepper to taste. Cover (or use aluminum foil, wrapped tightly) and bake for 1 hour or until the potatoes are easily pierced with a fork and the garlic is tender.

Transfer to the stovetop; discard the herb sprigs and use a potato masher to crush the vegetables. Add the grated ginger and the brown sugar substitute or brown sugar, stirring to mix well. Drizzle the oil over the top, mixing just to combine. Taste and adjust the seasonings as needed. Serve warm.

This was one of those rare dishes that got a split decision in our house.  The Mistah, he says he is not much for zucchini.  Although he “claims” to like my curried zucchini soup.  And he devoured the zucchini and pepper quesedilla that I made last night.  So I don’t know what to think.

Actually, I know what I think.  I think this makes a lovely, light dish. It’s a refreshing change from the usual suspects that show up on our plates in the role of vegetables. And it’s versatile.  Serve it as a side dish; use it as a condiment to top a burger; transform it into an entree with some couscous or quinoa.

So pay no mind to The Mistah and his zucchini fickleness.  Peppers and zucchini will give you a taste of summer any time of the year.

Peppers and Zucchini

Adapted from Bon Appetit – Fast, Easy, Fresh

BAH Note:  I started out to make a poblano rajas with zucchini.  Bon Appetit – Fast, Easy, Fresh describes rajas as roasted chile strips cooked with onion and spices.  But they wanted me to add a half cup of cream to the vegetables.  And I just couldn’t bring myself to do that.  I also neglected to add any seasoning other than kosher salt.  Maybe when I go to heat up the leftovers, I will add a pinch of ancho chili powder.

While I think this recipe is pretty SB friendly, if I wanted to make it completely South Beachy, I would use olive oil, or a combination of butter and olive oil to sautee the vegetables.

• 2 poblano chiles
• 2 red peppers
• 2 small zucchini, sliced
• 1/2 cup onions, diced
• 1 tablespoon butter

Place a rack directly under your broiler and line it with a sheet of foil.  Place the poblano chiles and red peppers on the foil.  Broil until the exterior is completely charred, carefully turning them as needed.  Transfer them to a bowl, cover with plastic wrap, and let sit for 15 to 20 minutes.  Carefully remove the charred skin (and seeds if you like) and roughly chop the peppers.

Heat the butter in a dutch oven over medium heat.  Add the chopped peppers, zucchini, and onions.  Saute until the onions are translucent and the zucchini is tender.  Season to taste with salt and pepper.

{printable recipe}

As I type this, which has no connection to when it will flash across the interweb as a published post, I am a few short days away from embarking on a week’s vacation away from computers, blog, interwebs, and tweets.  My brain seems to already be in vacation mode, leaving me searching for something interesting to say about glazed carrots.

Frankly, I’ve got nothing.  Not even a picture to tempt you with their glazed deliciousness. All I can say is that in less time than it will take us to pack up our car for the trip, you can be serving up some glazed carrots.

Now that I think about it, these would make a great side to pack for our road picnic.  Great; now in addition to packing, cleaning the house, and finding a swim suit that I will not be embarrassed to wear in public, I need to make a batch of glazed carrots to save me from the temptation of rest stop french fries.

Why didn’t t anyone ever tell me how much work it is to go on vacation?

Bittman’s Glazed Carrots

Adapted from Mark Bittman

BAH Note:  This recipe is quite versatile and adaptable to whatever flavor combinations you prefer.  Prefer savory over sweet?  Substitute balsamic or soy for the orange juice.  Or get edgy and use ginger beer for a sweet and spiced flavor.  You “could” use whole carrots that you have peeled and cut into rounds or sticks.  I choose to use baby carrots straight from the bag.  Mr. Bittman says to use a saucepan 6 inches or less across.  I used a 2 quart saucepan just fine and suspect that I would have even been ok using my 10 inch frying pan.

• 1 pound carrots, peeled and cut into rounds or 1 pound baby carrots
• 2 tablespoons butter
• 1/2 teaspoon kosher salt
• 1/3 cup orange juice

Combine all the ingredients in a small saucepan.  Bring to a boil, cover and reduce heat to a simmer.  Cook for 20 minutes, or until carrots are tender.  Remove the lid and cook the remaining liquid down until it is nearly evaporated.  Serve the carrots with a bit of glaze.

{printable recipe}

Yes, that really is a shot of my pantry.  No, it’s not pretty. What is also not pretty is my reliance on Uncle Ben for quick brown rice.  It’s really quite seductive…a mere 90 seconds from pouch to plate.  But on a per serving basis, I’m getting the short end of the stick.

For what I probably paid for those two pouches of Uncle Ben’s parboiled brown (especially if they weren’t on sale), I could have gotten myself a whole bag of rice.  Maybe even something fancy and exotic like brown basmati.  And instead of only having enough rice for two meals, I could have had enough rice to easily last a month.  Maybe longer.

I’m here today to declare my independence from Uncle Ben and his quick and easy microwave rice.  I won’t resort to fear mongering, smear campaigns, or dirty politics.  I will just say there is another candidate I like better.  One who will not contribute to a deficit in my household disposable income; one who will carry on without carrying on; one for whom a cover up isn’t a career ender, it’s part of the job description.

Easy Brown Rice

Adapted from The Way The Cookie Crumbles

BAH Note: This will make enough rice for you to have leftovers which can easily be microwaved…just like Uncle Ben’s.

• 8 cups water
• 1 cup brown basmati rice, rinsed
• 2 teaspoons kosher salt

Bring the salted water to a boil over high heat in a 2.5 quart or larger pot.  Once the water come to a boil, add the rice, reduce the heat and simmer uncovered for 30 minutes, stirring occasionally.  Drain the rice and return it to the pot.  Cover the pot and let the rice sit for 10 to 15 minutes before serving.

{printable recipe}