I can’t tell you how many times I made crab cakes while working at different restaurants. I am pretty sure even I don’t want to know. What I do know is many times they had lots of flavors sans one, crab and I often thought the cakes were more bread crumb than crab. So here is a quick, easy, and very crab tasting recipe that can be made any night of the week. This recipe makes a lot of cakes but realize you can make the cakes and freeze them in sets of 4 cakes or whatever works for you. Continue reading
If you are like me, you have made what seems like hundreds of variations on beef stew; the classic tomatoey American version, a Korean version, Chinese, Irish, with beer, or with wine. It’s all done in the name of variety and the constant quest for new flavors to excite the taste buds. We do it in order to make dinner ever more interesting, because let’s be honest, if you only cook the same 5 or 6 meals and present them over and over again at some point they become lackluster and boredom sets in. This is not to say, as a cook you need to know how to cook a hundred variations on beef stew because you don’t. If you are like me though you are curious, always looking for upgrades, and it is nice to have some surprises in your back pocket when you need them.
While I call this a French stew it is far from a classic daube. Daube’s make use of lots of red wine, olives, and orange peel. This stew does not. What this dish does do is keep flavors separate. By cooking the meat on its own, roasting the vegetables, then combining them only when it is time to serve the dish some very wonderful flavors only become present when everything is in the bowl.
Let me say a few things about clay pot cooking. Clay is unique, so if you have a clay pot stored in a cabinet somewhere begging to be used then this is a great place to start and here is why. Cooking in clay pots feels like cooking. The smell of the clay as it heats, the aroma that reminds you of the last meal you cooked, the cracks in the glaze, the smell of olive oil as it heats seems basic in an elemental way. It is comforting. It’s as if you a are connected to every cook that came before you and every meal too.
When you heat clay on the stove the culinary history of the particular pot makes itself well known very quickly. Often pots are dedicated to certain kinds of cooking like curry, or rice, or beans. They are used for meals made with similar spices. They are the original slow cooker and you can find them being used all around the Mediterranean, the Middle East, Asia and throughout South America.
The recipe doesn’t require cooking in a clay pot for it to be good but it does add to its mystic. It can be cooked in a slow cooker or in an enameled Dutch oven on the stove top.
Clay Pot Beef Stew with Roasted Vegetables (serves 4)
2 TBS. olive oil
2 pounds beef brisket, trimmed of fat and cut into 1 1/2-inch cubes
1 1/2 TBS all-purpose flour
3 medium yellow onions
15 cloves garlic, peeled and left whole
3 cups homemade beef broth of sodium free beef broth
1 1/2 teaspoons Herbes de Provence
1 tsp. kosher salt
2 tsp. Japanese tonkatsu sauce or Heinz 57
1 bay leaf
2 tsp. flat leaf parsley, minced
3 large carrots, peeled and cut into 1 1/2-inch cylinders
7 fingerling potatoes, washed and halved
- Peel and trim one onion. Halve it and dice both halves into a small dice.
- Place a 3 1/2 quart clay pot or enameled Dutch oven over medium heat. Add olive oil and let it become hot. Add half the beef and brown it on all sides. Remove the meat to a tray. Repeat with the remaining beef.
- Add the flour to the oil and stir with a wooden spoon until the flour begins to color and smells nutty (do not taste the roux it will burn your tongue off.)
- Add diced onions and garlic. Stir. The roux will stick to the vegetables and clump. This is as it should be. Add the hot broth while stirring. Continue to stir until the liquid comes to a boil.
- Add a 1/2 tsp. kosher salt, Herbes de Provence, tonkatsu, bay leaf, parsley, and a few grinds of fresh ground black pepper. Add the brisket back to the pot, bring to a boil, reduce to a simmer, cover and let it gently bubble until the brisket is tender but not falling apart. About 4 hours.
- About 1 1/2 hours before the brisket is tender heat the oven to 425 degrees. Peel the remaining 2 onions and cut each into 6 wedges. Place the onions, carrots, and potatoes into a bowl. Toss with enough olive oil to coat them. Season them with salt and fresh ground pepper. Toss them again.
- Spread the vegetables out onto a sheet tray and roast them for 1 hour or until they are brown and blistered. Remove them from the oven.
- To serve place a sprinkling of vegetables into the bottom 4 bowls, ladle over meat and broth over the vegetables and them top with some vegetables. Sprinkle with parsley and serve.
As a kid, learning to cook a fried egg and bologna sandwich is like teaching me how to load a gun without establishing any safety guidelines. While the combination of griddled bread, egg yolk, mayonnaise, seared bologna, and American cheese is white trash foie gras, perfecting the fried bologna without having made a grilled cheese, well, it is Picasso without a Blue Period, Miles Davis having composed no song book before Bitches Brew. There is no reference and no history, a drifting ship with no anchor. At the time, I didn’t understand the damage done by using the cliff notes without ever reaching for the novel.
But here we are, in that time of year when we think about grilled cheese. It is the age old discussion, as if we forgot the combination to the safe and it needs to be cracked again, of how to cheat a grilled cheese. As if the answers locked away are new kinds of offerings; in a waffle maker, with an iron, use mayonnaise instead of butter, or turn a toaster on its side.
So I am just going to say it, I am tired of hucksters and cheats. It pains me to be over sold or even worse, blatantly lied too. I am not putting myself on a pedestal, far be it from me to cast stones, I am no practicing perfectionist and neither am I an Elmer Gantry. I have my faults and I try to be honest about them. Even so, when I witness an egregious wrong I can’t keep my mouth shut. After all, I can’t have my children wondering around this world thinking they will be able to succeed without ever learning the fundamentals. It happens everywhere and now, of all arenas, the kitchen is under attack.
Why can’t we just learn to cook a god damned grilled cheese? What are we afraid of, actually learning how to cook? There are so many basics to be learned by placing a sauté pan onto the stove to griddle two pieces of bread with cheese stuck in between and yet at all costs we try to avoid it. I don’t care what kind of cheese is put between the slices of bread, I don’t even care what kind of bread you use but I do care that you know how the different kinds of bread are going to react to the heat, that types of bread with more sugars and fats are going to brown faster then lean breads made with nothing more then water, flour, and yeast. Or that certain kinds of cheese are so stringy when you go to take the first bite every bit of the cheese is going to come along with it.
Cheats and shortcuts are wonderful but only after you know how to cook the original dish in the tried and true fashion, only after you have mastered the grilled cheese is it okay to riff on it. If you ignore, or fail to recognize, the subtle nuances of cooking you can follow a recipe to the T and still have it fail. It is because there are so many variables that can lead you down the path to disappointment that it becomes imperative to learn how to cook, which is wildly different from simply following a recipe.
Grilled Cheese Sandwich (makes 2 sandwiches)
4 slices Pullman bread
1 1/2 cups gruyere cheese, grated
1 1/2 teaspoons prepared horseradish
1 tablespoon green onion, minced
a splash of heavy cream
fresh ground black pepper
unsalted butter, softened
1. Combine the grated gruyere, horseradish, green onions, and a splash cream in a medium sized bowl. Add a grind or two of fresh ground black pepper. Mix everything with a spoon to combine.
2. Place a 12-inch sauté pan over medium heat. Liberally butter one side of each of the pieces of bread making sure to cover the whole surface. Place the bread, buttered side down into the pan. Top each piece with one quarter of the cheese mixture. Turn the heat to medium low.
3. Once the cheese begins to compress and soften check the bottom of the bread. If it is browning to fast turn the heat down. Once the bread is browned and the cheese melted put the sandwiches together. Cut the sandwiches into 4 crusty cheese sticks and serve.
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.
My favorite kind of coleslaw is the classic, creamy variety; it comforts me because I grew up eating it at a mom-and-pop catfish bar whose coleslaw was second to none. Their version was made with finely grated cabbage and bright orange ribbons of carrot. It was a bit tart and a little sharp — the way horseradish can be — because the cabbage was freshly grated. It paired perfectly with deep-fried catfish, whose crispy tails tasted of bacon. This is the slaw by which I judge all others. Continue reading
There is something about big hunks of meat cooked over long periods at low heat that appeals to us at a very basic level. Pit-cooking traditions like hog roasts, barbacoa, and luaus aren’t just barbecues — they’re celebrations. They conjure up visions of earthen pits and long buffet tables with folding chairs, all set up for a multitude of guests.
This kind of cooking takes judgement and practice, though, so unless you host these kinds of events on a regular basis, you’re more than likely cooking blind. After all, you probably aren’t buying a whole lamb or calf more than a couple times a year. It could take you a few years to get it right. Continue reading