Later On

A blog written for those whose interests more or less match mine.

Archive for the ‘Recipes’ Category

Interesting greens today: Kale with onion, mushrooms, eggplant, and chardonnay

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I’m just going to describe what I did because it came out so well.

I cubed the eggplant (without peeling it) and tossed cubes with olive oil, Penzey’s Tuscan Sunset herbs, salt, pepper, and garlic powder. I spread them on a parchment-paper-covered baking sheet and roasted them at 400ºF for 12 minutes. (The eggplant cubes will stick to foil, but not to parchment paper. I buy it from King Arthur Flour, pre-cut to baking-pan-size sheets.)

In the meantime, I put about 2 Tbsp of olive oil in my 11″ sauté pan, and sauteed

1/2 white onion, chopped
3 cloves garlic, minced (let sit 15 minutes after mincing)
4 medium crimini mushrooms, chopped
1 jalapeño, chopped small
good pinch of salt
freshly ground pepper

Sauté that until the mushrooms release their liquid and start to become tender, then add

1 large bunch kale, chopped. Mince the stems and cook those with the onions.

Sauté briefly, then add

the roasted eggplant—this was the genius move and not really planned. It just seemed that they could cook a bit longer, so I thought, “Why not?”

Sauté for 3 minutes or so, then add

1/2 – 3/4 cup white wine

Cover and simmer 20 minutes.

It was quite tasty and the textures were interesting.

Written by LeisureGuy

25 July 2017 at 4:24 pm

Posted in Food, Low carb, Recipes

Beef Shanks Beatrice

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I have often made Lamb Shanks Beatrice, and today I’m using the same recipe but with beef shanks instead of lamb shanks. The beef shanks, unlike the lamb shanks, are a cross section, and I used three reasonably large cross sections. I used my 4-qt sauté pan (All-Clad Copper Core), and despite my many references to it as a 10″ skillet, it is in fact an 11″ skillet, which is noticeably larger. The three shanks just (barely) sit flat on the bottom of the pan, and thus were easily browned.

I’m cooking it covered in a 300ºF oven for 5 hours. I added mushrooms at the beginning, which seems to work fine.

Written by LeisureGuy

22 July 2017 at 12:23 pm

Essential kitchen knife skills

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I’ve been cooking for years, as a self-taught practitioner, and is always the case with self-taught practitioners, I have made habits of some common errors, through ignorance. I’m watching a free mini-course on Craftsy.com that has done a lot to teach me how to avoid some basic bad practices.

Plus I’m picking up good knowledge—e.g., parsley’s flavor is in the leaves, cilantro’s in the stem

The guy teaching the course has taught knife skills at the Institute of Culinary Education for eight years, and he not only knows what he is taking about, he’s also able to explain it clearly.

Here’s a good description of the course, and here is the course itself. Highly recommended.

Written by LeisureGuy

20 July 2017 at 11:27 am

Posted in Daily life, Recipes

Turkey thighs in the oven

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I’m making this recipe again, this time with diced pancetta and just a little olive oil. No excess fat this time. I noticed that, aside from the “preserved” lemons and tomatoes, there’s not much acid in the recipe, and the tomatoes are not terribly acidic. So I added 1 tablespoon of red wine vinegar to the pan and to the recipe. This time I followed Mark Bittman’s original suggestion and used red wine as the liquid. Ready in 5 hours.

Written by LeisureGuy

16 July 2017 at 12:20 pm

This savory whipped cream is damn good with salmon

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1/2 cup heavy cream
1/4 teaspoon salt
freshly ground pepper
2 teaspoons Dijon mustard
Pinch of cayenne
1/2 teaspoon lemon zest
1 tablespoon snipped chives

Put cream in a mixing bowl and beat with a whisk until just barely thickened. Add 1/4 teaspoon salt, some freshly ground pepper, the mustard, the cayenne and the lemon zest. Beat again until soft peaks form, but don’t let the cream get too stiff. Fold in chives. Taste and adjust seasoning.

That’s from this recipe by David Tanis, and it’s very tasty.

Written by LeisureGuy

15 July 2017 at 5:49 pm

Posted in Food, Low carb, Recipes

I just understood the idea of mise en place

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I know about mise en place in general, which in a restaurant means preparing everything ahead of time so that when the order comes, the dish is assembled rather than cooked. Someone orders french fries and a steak. The fries are not only already cut, they are partially cooked so that a brief dip in the hot fat is all that’s required to finish them off. The steak is cooked by sous vide, so it is just slapped on the grill to sear it and heat it some more. A bernaise sauce is already made, ready to be used.

And so in the kitchen I knew about doing the prep work first: getting everything chopped and into bowls, read to go into skillet or pot.

What I had not picked up on is the other part of the restaurant idea: that doing the mise en place is its own job, independent of the last-minute heating and assembly, and so you work on it when you have time—i.e., not when the restaurant is busy, when assembly is what’s happening, but before it opens.

Of course the mise en place in a restaurant must be used for many recipes/dishes. So for example there will be chopped parsley, because surely some order will require it. But at home, my mise en place for a meal means preparing on what I’m actually going to use in that meal.

I have already noticed that I like to start my meals early—getting out the pot, perhaps mincing the garlic. Then later I may just get out of the fridge all that I will need, just so I don’t forget everything. And then the chopping, etc.

Today I was sort of bored, so I went into the kitchen and made Mark Bittman’s “preserved” lemons (which need to sit) and minced the garlic (likewise). And then since this GOPM will include shredded Brussels sprouts, I thought I might as well shred them now, since it takes some time.

I trimmed the ends on all of them, then started slicing them in half lengthwise. (I find it’s more efficient to do one single step on all instances rather than doing all the steps for each instance. For example, if I will be using chapped shallots, rather than cutting the ends off a shallot, peeling it, and chopping it, I instead cut the ends off all the shallots; then I peel all the shallots; and finally I chop all the shallots.) At that point I realized, “I’m doing my mise en place, just like it says.”

Net effect: I will now work on the mise enplace earlier in the day, breaking it free of any attachment to mealtime other than content. Tom Gilb stated in his very good and interesting book Principles of Software Engineering Management the most essential principle: Early. That’s the primary principle (and of course he states it early), and I’ve gradually absorbed it and apply it in many venues. For example, if I get an assignment one day to turn in a report a month later, I will on that very day make an outline of the report, as best I can and however brief, and note in the outline what information I might need and where I might find it. In other words, break the ice immediately. Early is the rule. Apply it. And the outline can grow as you get more information and realize better what should be in the report. (And you can see why I like Workflowy.)

So now that I (finally) get it, I’m going to start work on my mise en place much, much earlier: why not, since if you start early enough you can do it in little bits: work 15 minutes, take a break, etc. (I do understand that it helps to be retired.)

Written by LeisureGuy

8 July 2017 at 3:41 pm

Oriental pork GOPM

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Layers from the bottom up:

1/2 c pearled barley
1 large bunch scallions, chopped including green part
1 carrot diced
1/3 c parsley chopped fine
1/3 c chopped celery
2 pork chops, bone removed and cut into chunks
6-8 cloves garlic, minced
1.5″ section of fresh ginger root, grated
1/2 yellow bell pepper, chopped (should have gone with the whole pepper)
1 packet of sugar snap peas, probably a little over a cup, chopped

Pour-over:

2 tsp soy sauce
1.5 Tbsp toasted sesame oil
1.5 Tbsp Bragg’s Ginger and Sesame Vinaigrette
good couple of dashes of Red Boat fish sauce

In 450ºF oven for 45 minutes, remove and let sit on stove top 15 minutes, serve.

Nice and orientalish. I just realized that I could include in the pour-over things like Hoisin sauce.

Written by LeisureGuy

2 July 2017 at 6:37 pm

Posted in Food, GOPM, Recipes

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