I like the unexpected. Especially when it is something new to me, or it tastes and sounds exotic but in reality it has a longstanding history—a marriage of flavors that is natural. Flavors tried and tested over time, in this case, in towns all across Portugal.
Octopus is a food that falls into a category that not to many foods do—it is either flash cooked very quickly or it is stewed for a very long time. Both methods intended to render the octopus meltingly tender. I have tried flash cooking octopus several times and either I am an idiot and just can’t get it right or my definition of tender is radically different from everyone else who uses the flash cooked method. Continue reading “Octopus and Potato Salad with a Tomato Vinaigrette”→
I don’t get the allure of risotto. Years ago at culinary school, every student revered the dish except me, and slowly I’ve come to hate it. It’s overrated.
I’ve practiced making it at home with the guidance of some of the best cookbook authors of the day. I stand at the stove as instructed, stirring, hot broth on the back burner, and all of the ingredients at hand. Inevitably after the required 19 minutes of stirring, ladling, and coddling as instructed, I have a pot of hot, goopy rice, but I am never impressed.
I never get tired of cooking, but eventually I did tire of making risotto.
I had given up ordering risotto in restaurants long ago for the same reasons I quit making it at home. But on a chance, just like the dollar I dropped into a slot and pulled the arm as I walked by, I ordered it. I took the gamble and it too payed off, just like the $1600 slot earlier in the day.
I don’t eat at restaurants often. Not because I don’t enjoy them – because I do – it’s more that my wife, Amy, and I splurge when we go out to eat. A few times a year we spend lots of money at a few restaurants. A weekend in Napa or New York City is perfect for this. This time we headed to Las Vegas where there are lots of great restaurants tucked within a confined space. We made plans to hit several famous chef’s restaurants. It’s what we do when we go to Vegas. Others gamble, we eat.
On a whim, we decided to go into Le Cirque, the off shoot of the famous New York City restaurant. Le Cirque is whimsical. It ’s dinner under the big top, draping curtains hanging from the ceiling like a technicolor circus tent, highlighting a huge chandelier centered in a huge circular room. No corner table. Gaudy at best but it pairs perfectly with Cirque Du Soleil playing one ring over.
As I glanced at the veritable circus around us, the ringmaster balanced hot plates on his arm and delivered them to our table. The risotto dish set in front of me was the most exquisite rice dish ever. Tender rice but with a spring to it. The acidity of the white wine, added and burned off au sec, is a perfect match for the Parmesan and the starchy rice. Brothy, but not too much so. Fine dinning at its best. It is out of place in Vegas: to simple, not garish enough. Still, that rice dish will hold a place at the front of my mind for the rest of the weekend and follow me around for a long time to come.
I arrived back home with renewed determination. I had to figure out how to make risotto like that. It’s like a three-ring circus in my kitchen: ingredients spread all around while I’m stirring and ladling and stirring and measuring and stirring some more. Another carefully measured attempt ends yet again with disappointment. How could it not? I can make a perfect pot of rice, but I can’t make risotto. No amount of hope can fix that.
I did my best to just move on. There are so many wonderful foods in this world; there is no point in getting hung up on any one failure. It’s not like anyone notices a gaping risotto hole in my cooking repertoire. And what if they did? It’s only risotto.
But I do. I notice. And for me it is an empty pan smoking over high heat. Cooking is what I do. Making food the best that I possibly can is what drives me. Once my palate has experienced something new and exciting there are no lengths to which I won’t go in order to replicate that experience.
And so I head back to the stove with another recipe for Risotto Milanese, seeking yet again that illusive pairing of a creamy texture and toothsome rice. I carefully ladle in the broth, stirring and stirring and seeking to master the ultimate balancing act.
Perfect Risotto Milanese(serves 4)
2 tsp. unsalted butter
1/2 cup yellow onion, finely diced
1/4 cup dry white wine
1 cup arborio rice
1/4 tsp kosher salt
2 3/4 cup homemade or sodium free chicken broth
1/2 tsp saffron
2 TBS. unsalted butter, cold
1/2 cup Parmegiano-Reggiano cheese, grated
1 TBS. chives, minced
Place a 4-quart pressure cooker over medium high heat. Add the butter, and when it begins to bubble, add the onions. Sauté until the onions begin to soften.
Add the dry white wine and bring it to a boil. Reduce the wine by half and add the rice and stir to coat. Add salt, chicken stock, and saffron, and bring the liquid to a boil.
Lock the lid into place and bring the pressure to high. Once the pot is to pressure start a timer set for 7 minutes. Remove the pot from the heat and use the cold water release method to drop the pressure. Remove the lid.
Stir in the chilled butter followed with the Parmesan. If the risotto is stiff, add more broth 1 TBS. at a time until you reach the desired consistency. Divide the rice into 4 bowls, garnish a little more cheese and chives. Serve immediately.
I don’t know when it came to be that chefs and cooks decided that your veggies needed to be cooked al dente. While I know they retain more of their vitamins when cooked a minimal amount I also know it’s not like the vitamins just vaporize into thin air but instead I am pretty sure, and take note I am not a scientist, that they wind up in the cooking broth.
Either way and no matter how you slice it I like veggies that can stand up to multiple cooking methods giving me choices as how best to enjoy them. I like green beans blanched then sautéed al dente but then I also like them long cooked. That doesn’t mean I want mush because I want something that still has character and a bite.
So after cooking green beans and eating green beans pretty much all my life with potatoes or onions, and even bacon and onions I was looking for a change. This last summer I found a wonderful recipe for okra that was stewed and I liked the recipe so much I made it two or three times.
The other night I was thinking how good that recipe would be with green beans and, actually even easier and less time consuming then the okra. So here is a link to the original article and recipe from the New York Times’ Recipes for Health by Martha Rose Shulman http://tinyurl.com/7ebxpk3 just in case you have any interest in the original okra recipe which I will make again this coming summer.
Middle Eastern Braised Green Beans (Serves 6)
1/4 cup extra virgin olive oil
2 cups onion, thinly sliced
3 cloves garlic, minced
1 teaspoon all spice
1/2 teaspoon sugar
1 1/2 pounds green beans, clipped and cleaned
1 teaspoon pomegranate molasses
juice of half a lemon
14 oz chopped tomatoes
2 teaspoons tomato paste
kosher salt and fresh ground black pepper
Place a large heavy bottomed pot over medium heat. Add the olive oil and once it is hot add the onions. Season the onions with a pinch of salt and some pepper. Sweat the onions until they begin to soften trying not to brown them.
Add the garlic and once it becomes fragrant add the all spice and sugar. Then add the beans and stir them to coat with the oil.
Now add the rest of the ingredients and stir to combine. Cook on medium until you hear the pot sizzling then reduce the heat to low, cover, and cook for an hour remembering to stir about every twenty minutes. They may take longer the an hour but not much.
What you need to know about lentil soup is everyone has their “simple” version. Knowing this, it reminds me how easy it is to get a nutritious hot bowl of soup to the table. It also tells me that it must taste really good if there is a reason to keep publishing simple lentil soup recipes, and we do keep publishing them and it does taste good.
The hardest part of making this soup is cutting the vegetables, which with the exception of the potatoes, can be done up to two days in advance as long as the vegetables are stored in an airtight container in the refrigerator. The recipe calls for four types of lentils but the truth of the matter is, I had just a small portion of different kinds of lentils I needed to use up. It so happens that the different textures and subtle flavor differences in the legumes was a welcome addition but if you don’t have but one kind of lentil in the house the soup is still really good.
And here is the secret, soups depend on good broth but sometimes the broth isn’t strong enough. Without a good broth soups come off as watery and bland and no amount of salt is going to change this. This fact, and this fact alone, is enough of a reason to keep bouillon cubes in the pantry, or some sort of stock base, that can be used more as a seasoning then as an actual broth. The idea is to taste the soup after it has cooked and if it comes off as a little flat you add a quarter teaspoon or more of stock base or break off a small piece of bouillon cube to kick up the flavor. Add the base to the pot, let the it dissolve, stir, and taste again. Keep adding a small piece if needed until the soup is delicious. Get the picture? It works, makes the soup more exciting, even if it is a dirty little secret.
4 Lentil Soup(makes 6 servings)
2 tablespoons extra-virgin olive oil
1 medium yellow onion, peeled, small dice
3 carrots, peeled and cut into thin rounds
1 large celery stalk, small dice
3 medium yellow potatoes, cubed
1 cup lentils, a mix of beluga, du pays, yellow, and red
3 garlic cloves, minced
2 tsp. fresh rosemary, minced
1 tsp. dried oregano
2 tsp. fresh thyme
1 cup crushed tomatoes
vegan sodium free bouillon cube
5 cups homemade vegetable stock or no-sodium vegetable stock
2 handfuls baby spinach
1.Place a 3 1/2 quart (3.5l) enameled Dutch oven over medium heat and add olive oil. Once the oil is warm add onions, carrot, celery, and garlic.
2. Season with 1/2 teaspoon kosher salt. Stir, and sauté the vegetables until they are soft, about 3 minutes
3. Add oregano, thyme, and rosemary. Stir again and add potatoes and lentils. Stir. Add tomatoes, broth, and bouillon cube. Season with a pinch of salt and fresh ground pepper.
4. Bring the broth to a boil, reduce the heat to a simmer and cover. Cook for 20 to 25 minutes, or until the lentils are tender.
5. Remove the lid, taste the soup, and add any seasoning necessary. Add 2 big handfuls of fresh spinach and stir it into the soup. Once the spinach is wilted, ladle up bowls of soup and serve.
Just about anything can be cooked in a pressure cooker. It does lots of things well. Stews, roasts, soups and one pots all come to the table hot and delicious. Even so, what really keeps the pressure cooker on the stove top is the basics. A pressure cooker cooks beans, grains, rice, and stocks effortlessly and it cooks them perfect every time. A pressure cooker is a natural in the kitchen. Not only that, as everybody knows, the pressure cooker saves time and when it comes to cooking beans it saves lots of time.
We live in a world of bean myths. A world where bits of anecdotal information is passed from one generation of cooks to another. Dried beans carry suitcases full of informational baggage around with each and every pound. But what is truth and what is fiction and how should it all be sorted out?
There are a lot of choices when it comes to the kinds of beans you choose to cook. There are all the traditional beans -‑ black, pinto, garbanzo, navy, and kidney but there are also limitless kinds of heirloom beans with fancy names like Tiger Eye, Eye of the Goat, and Snowcap. There are even more.
When combined with a grain, more often then not rice, beans make a complete protein. This makes beans one of the least expensive healthy foods to put onto the stove. Combine them with a few spices and herbs and it becomes a flavorful dish the whole family will love.
To buy the best beans frequent a grocery that has a high turnover of dried beans. The newer the bean the better it cooks. Beans that have been around for a long time might not ever soften no matter how long you cook them. It pays to pay a little extra for good quality beans.
There are other legumes too. Split peas, lentils, and field peas cook up just as wonderfully in a pressure cooker as any of their cousins mentioned above. These legumes don’t need any kind of soak either, they can go right into the pot and cook in no time at all.
To Soak or Not to Soak?
This is a personal question. It is up to the cook whether or not to soak the beans overnight. In pressure cooker you do not need to soak the beans but there may be reasons why you want to.
One reason would be how are the beans going to be used. If they are to be pureed soaking isn’t necessary but if they are to be left whole a pressure cooker often splits beans leaving them cracked. If this is important then soak the beans.
Under pressure dried beans are cooked in minutes. Not something that can happen when they are cooked traditionally. The question becomes one of digestibility. If the beans are soaked a good deal of the gas causing chemical, phytic acid, is leached out into the soaking water which is discarded and fresh water is then added for cooking. If gastrointestinal issues are a factor presoaking is mandatory.
So while you can eliminate the soaking water when pressure cooking here is another reason it might not be a good idea. Almost any presoaked bean cooks in 10 to 14 minutes in a pressure cooker. That is what is amazing. Cooked delicious beans in such a short amount of time!
A Quick Soak
If you should forget to soak you beans you can still get a pot of beans to the table with a quick soak. Simply put the amount of beans you want to cook into the pressure cooker and for every 1 cup of beans add 4 cups of water. Bring the water to a boil and lock on the pressure cooker lid. Bring to pressure and set a timer for 2 minutes. When the timer sound turn off the heat and let the beans sit for 20 minutes or until the pressure has released. Drain the soaking liquid and proceed.
There is an old wives tale about salt and beans. It says that salting beans extends their cooking time and makes the beans tough. It does not. Salting beans is paramount to great tasting beans. It is best to salt them during the soak time. About 2 teaspoons of salt per 4 cups of water is sufficient.
Foaming is always a concern when using a pressure cooker. Foam carries particulate which can lodge and clog the pressure valves. It is best to add a tablespoon of oil or fat to the cooking liquid. This will help to prevent foaming. It is also best to use a natural or cold water release beans for the same reasons.
When To Add Acids
Tomato sauce and vinegars are often added to beans for flavor. The acids in these products can cause the beans to toughen and take longer to cook. It all depends on how much you add. A can of tomato sauce is going to affect the cooking time, a tablespoon probably not. Nevertheless, it is always best to add any of these products toward the end of the cooking time.
There is no good reason to add baking soda to beans.
A Simple Pot Of Beans
2 cups pinto beans, rinsed and picked over for debris soaked in 8 cups of salted water for 4 hours to overnight
1 small yellow onion, peeled, small dice (about 3/4 cup)
3 garlic cloves, minced (about 1 TB.)
1 tsp. kosher salt
1 bay leaf
[1/2] tsp. fresh ground black pepper
Drain the beans into a colander and strain. Rinse the beans.
Place the beans into a 6 quart (5.51l) or larger pressure cooker. Add enough water to cover the beans by about 1-inch (2.5cm) about 5 or 6 cups.
Add onion, cloves, garlic, salt, bay leaf, and pepper to the pot. Bring the water to a boil over medium high heat (traditional)/high(electric).
Lock on the lid, bring the pressure to level 2(traditional)/high (electric). Set a timer for 10 to 12 minutes.
After the time sounds either perform a natural or quick release. Serve or cool and refrigerate beans until needed.
I remember the first time I saw a bison up close and personal. It was out on the rolling prairies of South Dakota. No, it wasn’t wild. Reality is, I am not sure there are to many of those left. Maybe in Canada and Yellowstone but beyond that I think most herds are domesticated, sort of.
When you walk up on a buffalo it is like you stepped back in time, especially if they are starring at you head on. They are huge animals yielding in the neighborhood of four hundred pounds of meat. You heard that right four hundred pounds. I can’t imagine killing one of these with a bow and arrow. I have a hard time trying to imagine how the Native Americans did it.
It is interesting to note at one time Indiana had bison that followed the Buffalo Trace on their east/west migration through the southern portion of the state. The trace was one of the first roads used by animals and people alike.
The mushroom ragu is really what this dish is all about. I love buffalo, I can eat it plain without any toppings, but the simple addition of this simple ragu makes the whole dish.
The ragu is an umami bomb. The deep earthiness of the mushrooms, combined with the red wine and soy, and cooked on the stove top until all the flavors are intensified by reduction makes it a great combination. Not only is it good on red meat but it also is delicious on salmon and monk fish.
If you don’t want to mess with buffalo, of course this recipe would be great with beef. I like to pan sear the sirloins but the grill works great too. Use whichever works best for you.
one (1 1/2 to 2 pound) buffalo sirloin
5 cups assorted exotic mushrooms
2 heads garlic, roasted, see step 5
1 teaspoon marjoram
2 tablespoons soy sauce
1 cup red wine
1 tablespoon unsalted butter
1 tablespoon canola oil
parsley for garnish
Place a 14 inch saute pan over medium high heat. Let it get good and hot. Then add the oil. Add the oil first to keep the butter from burning.
Now add the mushrooms. Spread them out across the pan and let them sit without shaking or turning them so they get good and brown. Season them with a heavy pinch of salt and some pepper.
When the mushrooms are good and brown flip them and do the same to the other side. Add the shallots and the butter. Let the shallots soften.
Add the wine, soy sauce and garlic. Bring the liquid to a boil, then reduce the heat and cook until the wine is almost all absorbed by the mushrooms.
Meanwhile heat a cast iron skillet or if you are using a grill you should already have it going, over high heat. Add enough oil to coat the bottom of the pan and cook the sirloin caramelizing both sides of the steak to the internal temp you want it to be.
Let the steak rest, slice and serve with mushrooms on top. Garnish with parsley.
Something as simple as good corn on the cob shouldn’t be elusive. There shouldn’t be any big secrets but there is and it is this, the best corn on the cob in the world is cooked in a pressure cooker. It couldn’t be simpler to do and the results are divine.
I live in corn country. If there was a vortex for the center of a corn universe I am at ground zero. And if not the exact center I am still close enough that if it shook in the middle of the night it would knock me out of bed. What I am saying is in the Midwest we know corn, and all you have to do is visit any state fair to know I am telling you the truth.
We roast it, boil it, we scrap it off the cob, we make it into pudding, make chowder out of it, we slather ears of it with mayonnaise and sprinkle it with any number of spices, and we even deep fry it like it is a corn dog.
But when a real treat is in order, in the heat of late-summer, we set up a table under the shade tree, even put a table cloth on it along with plates and silverware. Then we grill some thick cut pork chops, cut thick slabs of ripe homegrown tomatoes and lightly salt them, maybe a green salad with a sugary vinegar and oil dressing, and we steam perfectly rip ears of sweet corn under pressure, slip the ear out of the husk from the stalk end and roll the perfectly steamed ears through sun softened sticks of butter.
Pressure cooking an ear of corn does something magnificent. It gives the kernels a snap, and by leaving the husk on the ears develop a robust corn flavor, much like wrapping tamales in a dried husk. It tastes like corn should, pure and simple.
The Best Corn on the Cob in the World
(serves 6 to 8 people)
When buying ears of corn look for husk that are vibrant and fresh. It is also always best to cook sweet corn the same day you buy it.
8 ears of sweet corn still in the husk (buy ears that fit your cooker)
1 cup water
1 stick of unsalted butter
fresh ground black pepper
Equipment: a 6 or 8 quart pressure cooker with a steamer basket
1. Set an ear of corn onto a cutting board. Using a good chef’s knife trim the stalk end back so that there is no stalk showing just kernels, about a 2-inch piece. Repeat with all the ears of corn.
2. Place each ear of corn cut end down into the steamer basket.
3. Place the cooker over medium-high heat. Add 1 cup of water and bring it to a boil. Slip the steamer basket with the corn into the pot.
4. When the water returns to a boil, lock on the lid, and bring the pressure to level 2, or high. Once pressure is reached lower the heat while maintaining pressure.
5. Set a timer for 6 minutes. When the timer sounds perform a quick or cold water release.
6. Remove the lid and use a pair of tongs to lift out the steamer basket.
7. Using a dry and clean kitchen towel grab and ear of corn by the silk and push the ear out of the husk toward the stalk end. The silks should come along with husk and the ear should be clear of silk. Repeat for all the ears. Serve immediately with lots of butter, salt, and fresh ground pepper.
(A tangent: If you own a pressure cooker you are in luck, if you don’t then you are going to want one. So go buy one, I am serious, and I don’t peddle stuff on here. Not only do pressure cookers cook things well they are going to help save the planet one meal at a time by conserving energy, water, and time. If you like that sort of stuff, conservation, then you have to get one. A 6 or 8 quart stove top cooker will feed your family delicious meals for years to come.)
I often wonder what makes a recipe so good it goes viral. I am sure it’s lots of factors. Sometimes it’s the recipe itself, other times it is what the author expresses in words through their post, and sometimes it is simply because the author is very famous. This recipe, originally posted on the blog My New Roots, has shown up on lots of other sites and was even a Genius Recipe on Food 52, and rightly so. At the very least it has gone viral in my circles.
There are lots of things to like about this bread, like stacking it with thinly sliced crisp cucumbers, topped with oily mackerel, shallots, and parsley like in the picture above. I also like it with thick cut bacon and peas shoots, or simply toasted and topped with butter and lingonberry jam. It is delicious bread. I even bake it on my Big Green Egg to give it a more authentic, and Danish, baked-in-the-dying-embers of a wood fired oven flavor.
My only problem is if I make the loaf of bread following the original recipe it comes up short. I heard the same words of disappointment from others who tried it too. The bread can be fussy, difficult to cut, crumbles, and becomes dry. Many I know have given up making it.
I am sure the loaf bakes up perfect and to the satisfaction of many people every time. It doesn’t for me, but I understand when it comes to cooking and baking there are so many variables that to place fault elsewhere is simply not taking responsibility for ones own abilities. After all, it is up to the cook to get what they want from a recipe. It is why you need to know how to cook rather then simply follow directions. Just like different musicians playing the same piece of sheet music. The song sounds very different depending on the players abilities. It is only because there are so many things about this loaf of bread I like that I stuck with it, experimented with it, until I got the loaf of bread I wanted, until I heard the song I wanted to hear.
I didn’t change much, although I used pumpkin seeds instead of sunflower and ground psyllium instead of seeds and I ground a portion of the oats and pumpkin seeds to create a finer crumb in the end product. And while I use coconut oil in some recipes I didn’t use it here nor did I use maple syrup but instead brown rice syrup was substituted. For me all these small touches made for a more manageable loaf in the end.
The fact is, made from the original recipe this loaf of bread is delicious, the taste is very satisfying, nutty, feels good to eat, and it is nourishing. I simply made adjustments which gave me the product I wanted to eat. Rest assured though, for those on a restricted diet, and those that aren’t, this seed bread is an important find. It’s worth practicing to get it right.
1 cup unsalted pumpkin seeds (1/2 cup coarsely ground)
1/2 cup golden flax meal, ground
1/2 cup walnuts
1 1/2 cups rolled oats ( I generally grind 1/2 cup coarsely in a coffee grinder )
2 tablespoons chia seeds
3 tablespoons powdered psyllium
1 teaspoon kosher salt
1 tablespoons brown rice syrup or whatever syrup you have and want to use
3 tablespoons spectrum vegetable shortening (it’s palm oil and non-hydrogentated) or unsalted butter
1 1/2 cups hot water
1. Combine all the ingredients in a bowl. Using your hands work the mass until the shortening or butter and the other ingredients are evenly distributed.
2. Line a pate mold, or small loaf pan, with parchment. To remove air bubbles, literally, pack the dough into a 3 x 4 x 10 pate mold. Wrap the whole thing in plastic wrap and let it sit for 1 to 2 hours.
3, Heat the oven to 350˚F. Remove the plastic wrap, place the loaf pan onto a baking sheet and bake the bread for 25 minutes.
4. At the end of the baking time remove the tray from the oven and using excess parchment paper as handle lift the loaf from the pan. Place the loaf, with the parchment still under it, back onto the sheet tray and bake the bread for another 20 minutes.
5. When the timer sounds, roll the loaf so that a new side is flush with the sheet tray. Bake another twenty minutes. Do this until all four sides have been baked against the sheet tray.
6. Remove from the oven and let the bread cool completely before cutting.
7. The bread is best toasted. Store in the fridge wrapped in plastic wrap.
Note: recently I baked a loaf on my Big Green Egg. It is a fantastic way to bake this loaf. Much like it might be baked in a shop in Europe using the dying embers of a wood fired oven.