The Mind of a Chef

Call me a creature of habit, but it seems that about once a month I make a frittata of some sort.  It’s usually on the weekend, but more important, it is the reassurance of knowing I’ve got my buddy in the fridge for back up during the week.

One of the most versatile of dishes ever, the frittata is equally welcome hot, warm, room temperature, and even cold.  Designed for portability, a wedge makes a convenient hand-held lunch on the run, or a simple dinner with salad.  Little mouth-sized portions make flavorful bites with drinks.

So, it’s no surprise that my mind tends to wander in terms of would that work in a frittata?  With a little manipulation, the answer is usually yes.  Here’s my latest frittata creation, and the answer is yes, absolutely, to all of the above mentioned applications.

This all began when a friend brought over beautiful sprigs of soft sage from their garden. I set them aside to dry, knowing they would come in handy very soon. When I spotted a small pristine head of cauliflower at the farmers’ market, I paused over it quizzically. My mind slipped into frittata mode.  With sage and what else?

Let’s face it, much like a white canvas, cauliflower needs help. My mind kept going… there were a couple types of blue cheese rumbling in the cheese bin and I probably had a little ham in the freezer.

Back at home I sliced the cauliflower and broke it into smaller pieces.  The idea here is to give the cauliflower more flat surfaces to brown and intensify flavor. The cauliflower was briefly blanched in boiling water,   quickly cooled to stop the cooking, and well drained—to avoid any mushy/sogginess later.

When I was ready to prepare the frittata it was a mere matter of browning onion and cauliflower, then adding the sage and ham. A combination of bleu cheese and creamy gorgonzola was scattered over the cauliflower and ham for a brief melt into the action below.

The eggs, milk, and seasoning were poured over the cauliflower mixture and allowed to set up in the pan and lock everything in place.  A quick run under the broiler puffs the frittata and browns the top. This is one serious frittata, she grins.

Cauliflower-Ham Frittata with Sage-Gorgonzola Cheese

Ingredients
1 small head cauliflower, ½” slices, broken in florets and blanched @ 3 minutes, drained
1 tablespoon combination evoo and butter
½ onion, chop
¾ teaspoon dried sage, crumble
½ Anaheim pepper, seed and chop
¼ lb. smoked ham, ¾ cup cubes
½ cup combo gorgonzola and bleu cheese, in pieces
6 eggs
¼ cup milk
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ teaspoon nutmeg

Directions

  1. Heat 9” or 10” oven-proof skillet over medium heat with olive oil and butter. Sauté the onion until soft, add the sage and continue until onion begins to color.
  2. Add the cauliflower and continue cooking, gently tossing until it begins to brown.  Add the Anaheim pepper and the ham, and cook a couple of minutes.
  3. Sprinkle the cheese evenly over the top.
  4. In a medium bowl, whisk the eggs, add the milk, salt, pepper and nutmeg and pour over the eggs.
  5. Tilt the pan, loosen the eggs from the bottom with a spatula and let eggs run into the bottom of the pan.  Continue to turn the pan and allow the eggs to flow to bottom of the pan and the egg mixture begins to set.
  6. Run the frittata under the broiler until it begins to puff and the top begins to brown in places. Release frittata with from pan with a spatula and slide onto a plate. Cut into portions and serve hot or room temperature.  Serves 6.

Summer of Love Popcorn

I missed the whole nutritional yeast phenomenon. You know, that staple in the kitchens of vegetarians and vegans used to supplement their diets.

Nutritional yeast

Heralding back 50 years ago, it was the darling of the hippie generation and the many caught up in the massive back to the land movement that followed.  Nutritional yeast was a natural for those rejecting establishment commodities. It was emblematic of the value placed on nutrition and simplified living.

Nutritional yeast is a dried condiment of sorts. Its taste is often described as cheesy; it is fairly low in sodium and has only 60 calories in two tablespoons. It can also be used as a thickener or a binder, like bread crumbs.

Best news, it is considered a complete protein and rich in fiber, and it is high in magnesium, iron, phosphorus, biotin, vitamin B-12, folic acid, and other minerals.  Nutritional yeast is described as a dead yeast, in that it is inactive and often fortified with B1, B2, B6, B12 and more.

On a recent visit to Life Source Market, our local hangout for first rate natural foods, I was wandering the bulk food section with eyes glazed over, when approached by one of the staff.  I explained I was in search of ‘nutrition yeast’. He nodded and pointed out 2 lower bins, explaining that they offer two varieties of nutritional yeast, a flaked and a powdered one, depending on preference.  His voice softened as he praised its health benefits and cheesy flavor. ‘It’s a must on popcorn,’ he murmured, and left me to ponder alone. I theorized that larger flakes would be more of the same, so I cautiously opted for a small amount of the powdered variety, and moved on to the tea bins.

Nutritional yeast is fascinating, no doubt I’ll find plenty of uses for it. For now, I am happy to report I have gotten serious about popcorn again. Here is my current take on an easy popcorn, based on low butter bags of microwaveable on hand. I use a good quality coconut oil which lends a toasted perfume of coconut, a nice change from butter. The dusting of nutritional yeast clings to the popcorn and helps other ingredients to adhere as well.  Korean red pepper, or gochugara, is milder than cayenne-style with a slightly smoky-sweet flavor.  Season to taste with a good quality sea salt.

Yes I am hooked on this mixture; it’s reassuring to know that I can dive into popcorn and get heathy too!  I suspect I will return to the popcorn-in-a-bag concept, mastered a couple of years ago, and give up on the packaged goods.  Winter or summer, popcorn is always in season.

EZ Popcorn

Ingredients

1 medium bag microwaveable popcorn, popped
2-3 teaspoons coconut oil, melted
2 tablespoon nutritional yeast, or to taste
1-2 teaspoons Korean red pepper flakes
Sea salt to taste

Directions 

  1. Empty the popped corn into a bowl. Drizzle with coconut oil and toss well.
  2. Sprinkle with the nutritional yeast and red pepper flakes and toss to distribute.
  3. Season with salt to taste.   Serves 2.

Note: This popcorn is even good the next day!

Biscotti | The Cookie that Keeps on Giving

While rearranging a pantry shelf recently I came across an errant bag of biscotti that had shifted off by itself, becoming the clear culprit in the current traffic jam.

Biscotti du jour

I opened the bag and I gave it the sniff test—a lingering scent of cardamom drifted out.  On the bag I had scribbled near illegibly, ‘Ginger Cardamom’, likely lost remnants of my last biscotti du jour effort.  I do that.  I’ll have a new favorite biscotti that I get stuck on and keep baking more of the same.

Biscotti can be fickle.  The dough can be temperamental and far more trouble than it is worth.  The double baking which aids in its longevity creates an additional step, so let’s keep it simple. Here is my basic recipe for a tender biscotti that I change up with different additions of dried fruit, nuts, flavorings, etc.  It is a very malleable dough that can be quickly mixed by hand.

Ginger in any form is a reoccurring theme on this site.  I adore it because it is soothing, satisfying, and spicy enough to pack a good punch.  Since cardamom is seductive and supportive in its own flavor profile, these two team nicely together.

My saved cooking notes on this batch indicate that I added a dash of sesame oil.  I still like that notion. Call me a purist, but when it comes to nuts in biscotti, I have my moments.  In the case of sesame oil, it does not compete with the lovely chewiness of the candied ginger, yet complements both the ginger and cardamom.

What a nice surprise! After a month or so lost in storage, these cookies are still good enough to warrant a fresh cup of coffee and another round of biscotti for me and my friends.

Ginger Cardamom Biscotti   

Ingredients

1-2/3 cups flour
¾ cup granulated sugar
½ teaspoon baking powder
1 teaspoon cardamom
¾ teaspoon powdered ginger
¼ teaspoon salt
2 eggs
2 tablespoons canola oil (I included 1 teaspoon sesame oil.  Not obvious, but nice)
1 teaspoon vanilla
¼ cup candied ginger
Optional drizzle topping: ½ cup white chocolate chips melted with 2 teaspoons coconut oil

Directions

  1. Preheat oven to 325-350° F. Prepare parchment or silpat lined baking sheet.
  2. Combine dry in small bowl and whisk.
  3. In a medium mixing bowl, whisk eggs through vanilla until well blended.  With spatula, stir in dry ingredients just to combine.  Stir in candied ginger.  Scrape onto baking sheet dividing and shaping into 2-3 narrow loaves @  1″ high and 2″ wide, keeping them about 2 ½” apart.  They will spread.
  4. Bake 30 minutes, until firm but springy.  Cool briefly.  Using serrated knife, slice loaves into ½” diagonal slices.  Lay cut side down on sheet.  Bake 12 minutes. Turn slices over and bake 12-15 minutes longer, until light golden brown.  Cool on rack.  If desired drizzle with melted white chocolate. Store airtight at room temperature. Yield: 2-3 dozen biscotti.

Peanut Butter Cookies to Impress

We’ve talked about peanut butter before. There are times when nothing is more satisfying than creamy, rich peanut butter—with a spoon, right out of the jar.  The next time that impulse strikes, you might want to consider a slightly more civilized approach.

Here’s an opportunity to have an easy peanut butter fix in cookie form.  These seductive thumbprint cookies are tailor-made with five basic ingredients, and they bake in ten minutes. If you can recruit any tiny hands, their simple shaping contribution will make everyone happy.

The thumbprint variation allows for the option of quickly filling the little center imprint with whatever pleases you:  jelly, jam, Nutella, dulce de leche, or perhaps marshmallow crème.

Roll the cookies in granulated or brown turbinado sugar before baking for an extra sparkly touch.  When cookies are set, remove them from the oven and fill the center of each with the product of your choice. Briefly return the cookies to the oven to finish baking and set the filling.

Beware.  Do not be tempted to eat these standing up, directly from the pan. Let the hot cookies rest briefly in their pan to firm up and then cool on a wire rack.  You will avert scorching any hovering open mouths.

Peanut Butter Thumbprint Cookies

Ingredients
1 cup peanut butter, either creamy or chunky
1 cup sugar
1 large egg, lightly beaten
1 teaspoon baking soda
½ cup granulated or turbinado sugar (optional, for rolling)
Filling of choice:  berry jam, grape jelly, Nutella, dulce de leche, or marshmallow crème

Directions 

  1. Preheat oven to 350° F. Spray a baking sheet with baker’s spray or line with parchment or silpat.
  2. In a medium bowl stir the peanut butter and sugar together with a spoon. Add the beaten egg and baking soda and stir to evenly combined.
  3. Using a teaspoon, shape rounded spoonfuls of dough into balls. Roll in sugar, if desired.  Set on the baking sheet about 1” apart. With a water moistened thumb, press down in center about ½” to make a well.
  4. Bake for 7 minutes until puffed.  Using back of small spoon, press the thumbprint down again and fill with jam or other filling.  Return to oven and bake another 3 minutes.
  5. Let the cookies cool a couple of minutes and remove with spatula to cooling rack.  To store, layer cookies between sheets of waxed paper.  Store airtight for up to a week.   Yield: approximately 24 cookies.

The Everything Crepe

From tortillas to injera bread, just about every country in the world has its variation of a quick, simple bread often prepared in a unique pan, on the grill, or in the oven.

Then there’s the crepe. Let’s call it a multi-national bread because it has pancake cousins spread across continents, too. In this version, we have high jacked the Italian crespelle for the basis of an inspired Asian wrap.  Semolina flour lends added chewiness and flexibility that makes it quite irresistible. There are so many dumplings and breads of note in the northern reaches of China that this crepe should feel quite at home wrapped around other Asian flavors, like Anise Poached Chicken from the previous post.

The Everything Crepe

Take the basic crepe batter, add a little chopped green onion and a smattering of mixed sesame seeds (or highly recommended Trader Joe’s Everything but the Bagel Sesame Seasoning Blend) and proceed as usual.

If you choose to go the Asian route, slather your finished crepe with hoisin sauce and wrap portions of Asian Salad, Anise Chicken, Char Siu, or other barbecue pork—you name it!

Easy Asian Wrap

Or, you could go New York-style, forget the sauce, and fill your crepe with creamed cheese and lox!

The Everything Crepe

Ingredients
2 eggs, room temperature
1 cup water, room temperature
½ cup fine semolina flour
½ cup all-purpose flour
½ teaspoon salt
1 tablespoon melted butter
1 tablespoon mixed blend of black and white sesame seeds and poppy seeds, or see below*
1 tablespoon green onion, chopped

Directions

  1. In medium bowl sift the dry ingredients, beat the eggs, butter and water together and slowly add to the dry, whisking until smooth. Stir in the seeds and green onions to combine.  Allow to stand at room temperature for about 1 hour or chill for up to 2 days and bring to room temperature before proceeding.
  2. Heat a 10” crepe pan or flat round skillet over medium to medium-high heat, depending on unit.  Brush the surface with butter, or wipe with coated toweling.  Stir down the batter and thin with a bit of water if it has thickened beyond the thickness of heavy cream.  Pour about ¼ cup of batter into pan and quickly swirl it to reach the entire surface.  Pour any excess back into bowl.  Trim any errant edges as it cooks.  When bubbles begin to form, about 1 minute, carefully turn with spatula or wood spoon and cook 2nd side for 30 seconds to one minute.
  3. Remove the crepe to a holding plate, wipe the pan if necessary with more butter and repeat, stacking the crepes with 2nd side up.  Yield: about 10 crespelle.
  4. If made in advance, wrap the crepes in plastic wrap or foil.  Can be made ahead 2 days, stored in refrigerator, or freeze well wrapped.

*Trader Joe’s Everything but the Bagel Sesame Seasoning Blend is a mixture of white and black sesame seeds, poppy seeds, seas salt flakes, dried minced garlic, dried minced onion.

Potstickers Galore

Not long ago, I came across a small bamboo stacked steamer in an Asian market that looked to be the right fit for my 5-quart Instant Pot.  It’s quite charming sitting in my tiny kitchen, but more than that, eyeing it caused my mouth to water—as visions of  steamed dumplings danced in my head.

When I spotted Martin Yan’s potsticker recipe I knew I had the perfect excuse to pull everything together and start cooking.  Although I tailored this for my Instant Pot and steamer set-up, any steamer, wok or large  pan with a lid or foil to seal will do the trick.

The process is very much like making wontons. Martin incorporates Napa cabbage, ground pork or turkey, and dried black mushrooms in his filling. I’ve made a few adjustments, like adding an egg white for binder and extra moisture plus a bit of hoisin and mushroom soy sauce instead of oyster sauce. Instructions follow for Instant Pot as well as Martin Yan’s browning/steaming in a 12” sauté pan.

This makes plenty of potstickers!

I ended up making batches two days in a row—smartly pacing self to avoid eating all potstickers in sight.  So many did I have, there was an Asian salad event and more to freeze for a later soup.

Potstickers

Inspired by Martin Yan’s Potstickers.

Ingredients
40 round potsticker or wonton wrappers
2 tablespoons cooking oil
water
CB’s Spicy Dipping Sauce
2 tablespoons  sriracha sauce or chile paste
¼ cup soy sauce
1 tablespoon vinegar
1 clove garlic, crushed
1 teaspoon sesame oil
Filling
4 dried Shiitake mushrooms
1 cup shredded Napa cabbage (approx.)
2 tablespoons green onion, chop
1/2 teaspoon salt
3/4 pound ground pork or ground turkey
1 clove garlic, mince
1 teaspoon minced ginger
2 teaspoons cornstarch
1 egg white
1/2 teaspoon sesame oil
2 teaspoons hoisin sauce
1 tablespoon soy sauce

Directions

  1. Make spicy dipping sauce: in a small bowl, combine ingredients and set aside.
  2. Soak mushrooms: In a bowl, soak mushrooms in warm water to cover until softened, about 15 minutes; drain. Discard stems and coarsely chop caps.
  3. Salt cabbage: In a bowl, combine Napa cabbage and salt, toss well and set aside until cabbage wilts, about for 5 minutes. Squeeze out and discard excess water.
  4. For filling: combine mushrooms and cabbage with remaining filling ingredients in a bowl; mix well.
  5. To shape potstickers: moisten the edges of the round wrapper and place a teaspoonful of filling in center. Pull up, flatten bottom, and pleat edges with some filling showing. Or, lightly fold in half, then press the outer edges inward to create a 4-pronged star on top. Keep remaining wrappers covered with a damp cloth to prevent them from drying. Repeat until filling is used or set aside half and make as needed.
  6. To steam in Instant Pot: line 2 steamer baskets with cabbage leaves or parchment paper.  Set in baskets without touching. In bottom of Instant Pot add about 2 cups water.  Place bamboo steamer on wire rack and cover with bamboo lid or seal top with foil. Cover tightly, close vents, steam for 6 minutes and use quick release.  Repeat as desired.  Yield: about 40 potstickers.

Variations:
To fully cook in skillet:  heat 10-12” skillet over medium high until hot.  Add 1 tablespoons oil to coat bottom of pan.  Add about 10 potstickers, flat side down and cook until bottom are golden brown, about 3 minutes.  Add 1/3 cup water, reduce heat to low, cover and cook until water is absorbed, 4-5 minutes. Remove and serve with spicy dipping sauce.
To reheat/brown the bottoms:  if desired, heat a skillet over medium high heat. Add 1 tablespoons oil to cover bottom of pan, add a layer of cooked potstickers and cook until bottoms are golden brown, about 3 minutes. Add a couple of spoonfuls of water in pan to create steam, cover and cook briefly until warmed through and water is absorbed, about 2 minutes. Serve with spicy dipping sauce.

Donut Holes—Made Easy

Yes, donut holes with all of the taste, none of the frying, and cute enough to warrant packing one away in each cheek. The real secret to these light, cakelike bites is the coating of cinnamon-sugar that’s held firmly in place by a whisper of butter thinly brushed onto their exteriors while still warm.

Muffins are one of the easiest quick breads to bake, and actually benefit from the least amount of handling. Dust off a mini-muffin pan or two and bake up a batch in absolutely no time. As with any cake donut, we want the contrast of crispy exteriors and light interiors. Here are a few tips to get you there.

For even distribution and rising, sift dry ingredients into a mixing bowl. Over stirring makes tough cone-topped donuts. Combine the liquid ingredients separately and add all at once to the dry ingredients in as few strokes as possible. A few lumps are fine. For consistent cup filling, use a small ½-ounce scoop; a tablespoon will also work.

Muffins are done when they are well-rounded with a light golden color and the centers spring back when pressed. For maximum crispiness do not cool in pan. Run a knife around edges to loosen and turn out onto cooling rack.

While warm lightly brush each donut hole all over with butter and roll in cinnamon-sugar.  Let rest 15 minutes to allow sugar coating to crystalize, and have at it!

Donut Hole Muffins

Ingredients
1½  cups all-purpose flour
2   tablespoons cornstarch
1½  teaspoons baking powder
½   teaspoon salt
½   teaspoon nutmeg
1   egg
⅓   cup vegetable oil
½   cup granulated sugar
¾   cup milk
Topping
¼   cup butter, melted
½   cup sugar
1   teaspoon cinnamon

Directions

  1. Preheat oven to 375° and thoroughly coat mini muffin cups with cooking spray.
  2. Sift flour, cornstarch, and baking powder into a medium sized mixing bowl.  Add the salt and nutmeg and mix well.
  3. In a small bowl whisk together the egg, oil, sugar, and milk.  Stir the liquid into the dry ingredients just to combine.
  4. Using ½-ounce scoop or a tablespoon, fill the cups with batter and bake for 20 minutes, until they begin to turn golden brown and the tops spring back when pressed. Turn muffins out onto cooling rack.
  5. Meanwhile, combine the sugar and cinnamon in a small wide bowl. One at a time, lightly brush each muffin all over with melted butter and then roll in the cinnamon sugar. Place on baking rack and repeat. Allow to set up about 15 minutes and serve.  Yield: 24-30 donut holes.