Herbed Cheese Sticks

Copyright 2014 LtDan'sKitchen blogs

This very simple dish is a favorite of mine since I first tasted it a long time ago. I can't think of the reason why but I seldom make it until I moved to the US for graduate school. I used to make this for potluck parties especially for a picnic in the park or just as a snack really. The reason being is that there are only two ingredients to this wonderful treat which are cheese and a spring roll wrapper. The trick to making these bad boys is to make sure that your oil is very hot when you start frying them. The wrappers have to crisp up to a golden hue before the cheese filling melts and starts to ooze out. 

My cousin makes this a bit differently for two reasons. One, we buy our spring roll wrappers fresh off the wet market so they are round instead of square. The wrappers come in various sizes so we usually go for the medium or the smaller ones for this treat. Two, she slices the cheese thinly and rolls the wrapper without folding the sides so it becomes almost like a fried cheese roll. It is delicious. Now, since I like to push a simple recipe into something more complicated, I actually took it one step further and decided to soak these wrapped cheese delights in an eggwash onto an herbed bread crumb mix before frying them. The result is similar to a mozzarella stick that I tasted in one of the local restaurants here in town. This is definitely worth a try.

Herbed Cheese Sticks

1 lb Cheddar or Mozzarella cheese - 2 to 3 inches long and 1/4 inch thick
40 round spring roll wrappers, about 6 inches in diameter
1 cups bread crumbs - Japanese style
1 tsp Herbes de Provence
1/2 tsp dried basil
1/4 tsp dried thyme
salt and pepper
2 eggs
oil for frying

1. To make the cheese sticks, place one slice of cheese about a third from 
    the edge of a wrapper and fold the edge over it. Tuck in the sides 
    towards the center and roll forward tightly to seal. Wet the edge with 
    water to ensure it stays put.

2. In a shallow bowl, whisk the eggs with 2 tablespoons of water. Set aside. 

3. To prepare the breading mix, combine the dried herbs with the bread
    crumbs in a shallow bowl. Season with salt and pepper. 

4. To fry, heat enough oil at medium high heat. Dip the cheese sticks in the 
    egg wash and quickly dredge with the breading mix. Fry in batches of 5 
    so that they fry quickly. Turn them once and continue to fry until it is 
    evenly golden brown in color. 

5. Serve immediately with your choice of condiment. Marinara sauce, tomato 
    ketchup or sweet chili sauce are perfect choices for this treat. 

Chicken Skin Barbecue

Copyright 2013 LtDan'sKitchen blogs

Chicken Skiiiiiinnnn. The HORRORS!!!!! Whatever! Love this dish even though in reality, I can only eat one small stick. The flavors are delish and you will never realize that you are eating chicken skin unless I told you what they are. I seldom use the term delish but in this case, it is very appropriate. The dish is definitely an acquired taste. Being Asian, chicken skin is equated to flavor in the same manner that we think of the fattiest cut of pork as being the best tasting of the lot. What the heck, you only live once unless you are James Bond. 

After searching for a recipe, I found one that was not only amazing but was also a good read. Anyway, as is the case with me, I changed it up a bit and the end result was definitely a dish you will want to try over and over and over again. Save those skins, people!

Chicken Skin Barbecue

100g chicken skins, sliced into strips
6-8 skewers

Marinade:
juice of 2 calamondin or half a lemon
1 tbsp brown sugar
2 tbsp tomato ketchup
1/4 tsp black pepper
1/4 tsp red pepper flakes
1 tsp salt
1/2 inch ginger, diced
4 garlic cloves, crushed
1/2 small onion, diced
2 bay leaves

For the finishing glaze:
1 tsp annatto seeds 
2 tbsp melted butter

1.  Mix the ingredients for the marinade in a small bowl and add the chicken 
    skins. Marinate for at least an hour in the fridge. Meanwhile, soak the 
    bamboo skewers in water.

2. Steep the annatto seeds in the melted butter over low heat until it turns 
    red. Set aside. 
 
3.When ready to grill, thread the skins halfway into the skewers. Do not 
   thread too much skin on one stick to ensure they cook properly. 

4. Over a low burning coal, grill the skins making sure you kill the fire when 
    the fat starts to burn or just be quick to pull them out. 

5. When the skins are lightly browned, brush with the steeped butter on all 
    sides and return to the grill and cook until slightly charred. 

6. Serve immediately. Perfect paired with cold beer as an appetizer.  

Fettuccini with Sweet Red Peppers

Copyright 2013 LtDan'sKitchen blogs

Another healthy dish for the week is a product of my obsessive compulsive need to use an ingredient in my cupboard that stands like a sore thumb just because I bought it by mistake and have no use for it. The culprit, canned pimientos. I've searched for recipes that uses canned pimientos (sweet peppers) and what came up were recipes on how to can peppers. Well, that was not what I was looking for. Eventually, I tried searching for recipes that uses sweet red peppers in a pasta dish and a few good hits finally came through the web. 

One recipe that caught my attention was from Ree Drummond also known in television as the Pioneer Woman. I have seen her show a couple of times but I never really took to her recipes until now. Even so, my version is really rustic due to the fact that I have no blender in my kitchen (Hey, Santa! I'm being awfully good so a blender will come in handy for Christmas!). Come to think of it, maybe I should call myself the Mountain Man! Oh, and when I say rustic, I mean RUSTIC. Ree's version is short of nothing but decadent.

Anyway, this version is almost like a Spaghetti al Pomodoro Crudo except that I used half sweet pimientos and half ripe tomatoes. The dressing is definitely simple and very sparse but it really has a good balance in terms of flavor. I envisioned adding heavy cream to it but after tasting the dish sans cream, it was already delicious I dare not spoil it. This time, simple is definitely better. 

Fettuccini with Sweet Red Peppers

1/2 lb dried fettuccini
1 cup diced sweet pimientos
3 tomatoes, diced
1 small onion, finely diced
3 garlic cloves, minced
1 cup chicken broth
1/2 cup parmesan cheese
Basil leaves
2 tbsp butter
2 tbsp olive oil
salt and pepper

1. Cook the pasta as per packet directions. While the pasta is cooking, 
    prepare the sauce. 

2. In a large skillet over medium high heat, melt the butter with the olive oil 
    and saute the garlic and onions. Season with salt and pepper and cook 
    until softened. 

3. Add the sweet peppers and cook until heated through. Add the broth and 
    bring to a boil. Lower the heat and simmer for about 5 minutes. 

4. When the pasta is almost ready, add the tomatoes into the simmering 
    peppers. Toss the pasta into the skillet and coat with the sauce. Loosen 
    with some cooking water if a bit dry. 

5. Turn off the heat and sprinkle the cheese into the pasta. Serve with torn 
    basil leaves and a drizzling of olive oil.
 

Updated Waldorf Salad

Copyright 2013 LtDan'sKitchen blogs

Uric acid is my new nemesis. It has always been a family nemesis and now, it is my turn to fight the battle to defeat this villainous purine derivative. However, I am prepared to meet this foe head on with recipes that are not only delicious but are also good for the body. Thus, this recipe of an updated Waldorf salad as taken from a list of recipes designed to combat high uric acid levels in the body.

My initial plan was to actually combine two recipes to create a salad dish that will rival two of the most classic salad recipes: the Waldorf and the Cobb salads. However, upon further deliberation, I decided to recreate individual versions of both dishes starting with the Waldorf salad. Created at the Waldorf Hotel in New York City, it is a simple salad that over the years have changed very little but remains a favorite among many. Given the fact that I'm too far away from a decent grocery store, I'm creating my version of the famous salad with a bit of a twist on some of the ingredients. One big change is the omission of walnuts in my recipe. I've looked on the internet and there are conflicting reports regarding walnuts and how it affects people with gout so I left it out. I'm also not a big fan of celery so out it goes and in with diced cucumbers. I'm hoping the purists will take it easy on me. 

Updated Waldorf Salad

1 Gala apple, cored and diced
1 small pear, cored and diced
2 cups greens (Romaine, iceberg or any type of lettuce you prefer)
1/8 cup raisins
1 cup diced cucumber
1/2 cup diced roasted chicken (optional)
1/4 cup mayonnaise
4 tbsp lemon vinaigrette (or red wine vinaigrette)
1/4 cup walnuts, optional
1/3 cup grated Parmesan cheese

1. Prepare the dressing by mixing the mayonnaise with 2 tablespoons of the 
    lemon vinaigrette until the vinaigrette is incorporated.

2. Toss the apples, pears, cucumber, raisins, and the roasted chicken if using 
    into the mayonnaise dressing. Season with half the grated cheese. 

3. In a large bowl, arrange the greens and drizzle the remaining vinaigrette. 
    Top with the salad mixture above and sprinkle with the remaining cheese 
    and walnuts if using. Serve immediately. 
 

Lemon Vinaigrette

Copyright 2013 LtDan'sKitchen blogs

This is probably now my regular salad dressing and there are surprisingly quite a number of request for the recipe. The truth is, I just followed the basic recipe for a regular raspberry vinaigrette that I loved. I made some changes to the recipe by adding any flavor I want the dressing to impart depending on the type of greens or fruits I want to incorporate into the salad. The ingredient I play around with the most is the vinegar component. If I plan to include a citrus wedge into the salad, I usually cut the amount of vinegar in half and compensate for the difference with the citrus juice. This I think brings the whole dish into harmony in terms of flavor and texture. 

As such, I present a basic recipe that recently got a request so I had to go back and make the dressing with the proper measurements. For this recipe, lemon was incorporated since it is what I have in my fridge. You can definitely add the juice of an orange for a sweeter flavor if that is your preference.

Lemon Vinaigrette

juice of 2 ripe lemons + white wine vinegar to bring the volume to 1/2 cup
1/2 cup white sugar
1 tsp dried thyme (or Herbes de Provence)
2 tbsp Dijon mustard
1/2 cup extra virgin olive oil
salt and pepper

1. Mix the first four ingredients together. Stir well until the sugar has 
    dissolved and the mustard is incorporated well. 

2. Slowly drizzle in the olive oil while whisking to help emulsify the dressing. 
    Check for flavor and season with salt and pepper. 

3. Store in the fridge if not using right away. This will keep for about a week 
    in the fridge. Thaw to room temperature before using.  
 

Risotto Alla Milanese

Copyright 2013 LtDan'sKitchn blogs

This was another recipe that was mentioned in a post I made a long time ago but never really bothered to include the recipe. Given the fact that my saffron spice is somewhere in between Chicago and the Philippines, I made do with something what they call as the "cheap substitute" for the real thing, the safflower. Just like saffron, it is made of dried petals with the same shade of crimson orange but with a lesser intensity in terms of color and taste. This risotto also uses bone marrow to lend a creaminess to the dish but I did away with it since one of my guests do not eat bone marrow. The dish still taste really good without it. If however you were lucky enough to find fresh bone marrow, use it to make the stock and spoon out the marrow and add to the risotto prior to serving.

Risotto Alla Milanese - Adapted*

1 onion, diced
1/2 tsp safflower threads
2 cups Arborio rice (Japanese sushi rice makes an excellent substitute)
4 tbsp unsalted butter
1/2 cup white wine
marrow from one large bone (optional)
8-12 cups beef broth
1/2 cup Parmigiano cheese, grated

1. In a deep pan, melt the unsalted butter over low heat. Add the onions and 
    saute until softened. 

2. Add the rice and mix well making sure the rice is coated with the butter. 

3. Add the white wine and raise the heat to medium. Continue to stir until 
    the liquid is almost gone. 

4. Add more broth by adding a cup or two in batches until the liquid is fully 
    absorbed by the rice. 

5. Once the rice reaches the al dente stage, add the bone marrow if using 
    and mix well. Add one last cup of broth and cook until absorbed.

6. Add the cheese and mix well and spoon out into bowls. Serve with a good 
    drizzling of olive oil. 

* Loren, Sophia, Sophia Loren's Recipes and Memories, GT Publishing, 1998: New York.
  

Homemade Goat Cheese

Copyright 2013 LtDan'sKitchen blogs

This was a project I undertook upon the urging of my friend Mae. She has been into baking and cooking a lot lately so I may have found my kitchen soul mate in a way. We have been best friends since the 6th grade so I guess that makes sense. Anyway, she has been telling me about this source for goat milk and she has been asking me what we can do with it. Since I never drink milk other than cow's milk, I suggested that we make goat cheese.

I love goat cheese and while I was still living in the US, I buy them during special occasions. They are a bit expensive but boy are they delicious. When added into a salad with arugula and roasted beets, they are transformed into something heavenly. 

Copyright 2013 LtDan'sKitchen blogs

Despite my hectic schedule this weekend, I had to find the time to make the cheese. One, the milk was already there in my fridge. It will not last for more than a week since it is fresh milk. Second, I am so excited to give it a try and have a bit of taste. I have been imagining it on sliced bread with a drizzling of extra virgin olive oil and my mouth is already watering. 

The process of making goat cheese is very similar to making Indian paneer. The only difference is of course the milk. After looking at a few websites and blogs, I finally found a recipe which I could work with. I just have to make sure it does not dry up like paneer which is is usually fried and cooked in a curry sauce. With goat cheese, you want it to be soft with a texture that resembles cream cheese. To achieve this effect though, one important gadget is a good candy thermometer. It is essential that you do not overheat your milk. Trust me on this. Otherwise, you basically spoil a ton of perfectly good batch of fresh milk. Another precaution is to keep an eye on it when draining the whey. Drain it until you have achieved the consistency you like. I stopped draining my cheese about 10 minutes after I poured the curdled milk through a cotton sieve.

Homemade Goat Cheese

4 quarts fresh goat milk
4 large lemons, juiced
1 tsp coarse salt
olive oil
dried herbs (lavender, tarragon, basil, chives or any dried herbs you like)

Copyright 2013 LtDan'sKitchen blogs

1. In a large work, heat 
    the milk over medium 
    heat until you reach a 
    temperature of 180°F. 
    Stir occasionally with a 
    wooden spoon. Turn 
    off the heat.

2. Add the lemon juice and
    stir with the spoon. 
    Allow to curdle and 
    leave it for another 5 
    minutes. 

3. In a large colander lined with cheesecloth, pour the milk mixture and 
    gather the edges. Tighten the cheesecloth and drain as much liquid 
    as possible. Allow to drain for another 10 minutes until cool enough to 
    handle. 

4. Check for flavor and you can season the cheese with more salt and the 
    herbs at this point. Fresh garlic aside from dried herbs are also 
    considered as classic flavoring agents to the fresh cheese. 

5. Shape into the desired shape and drizzle with olive oil to coat the cheese. 
    Store in the fridge for about a week. 

Sophia Loren's Roasted Pepper's

Copyright 2013 LtDan'sKitchen blogs

We had a small party for the young faculty members in our college and our department was tasked to bring in a pasta dish and an appetizer. After thinking long and hard on the most convenient and yet tasty appetizer I could prepare, I finally settled on Sophia Loren's roasted peppers served on slices of French bread. The original concept included a slice of homemade goat cheese to balance out the flavors. Sadly, the goat milk needed to make the cheese was not available last week so that bit had to go. I was not able to find a suitable replacement at such short notice so I just decided to go with the peppers. Anyway, they are good enough to eat on their own. 

I have made this dish numerous times because it is very easy to make and very delicious, not to mention healthy. The only concern is that you need big red, yellow, orange and green bell peppers and they can be quite expensive. Even when I was still living in the US, I go to Costco or Sam's club to purchase the peppers in bulk just to stay on budget. Luckily, I was able to find a grocery store here that carried these big peppers for about $4 for the 6 peppers that I needed. I have to admit that this is actually quite good in terms of price. If the peppers are in season though, I suggest you make a ton of these and bottle them stored in good olive oil and whip them out whenever you have unexpected guests.

Sophia Loren's Roasted Peppers - Adapted*

6 large bell peppers (yellow, red and green)
4 tbsp extra virgin olive oil
salt
3 garlic cloves, minced
2 tbsp bread crumbs
2 tbsp Parmigiano Regianno, grated

1. Roast the peppers in charcoal or over direct flame until the skin have 
    blackened. Transfer the peppers into a bowl and cover with clingwrap. 
    Allow to steam and cool for about 20 minutes. 

2. Once cooled, peel off the charred skin and deseed the peppers. Slice into 
    smaller pieces. 

3. In a pan over medium low heat, heat the olive oil. Add the garlic and saute
    until just softened. Add the peppers and season with salt. Cover and adjust
    the heat to low. Simmer for about 5 minutes making sure to move the 
    peppers around to avoid them from sticking in the pan. Add more oil if 
    necessary. 

4. Sprinkle the cheese over the peppers and mix. Simmer covered for another
    5 minutes. 

5. Sprinkle the bread crumbs and simmer covered for another 5 minutes. 
    Slide onto a serving plate making sure the crusty top is kept intact. Drizzle 
    with more olive oil if desired. 

*Loren, S., Sophia Loren's Recipes and Memories, GT Publishing, New York: 1998.   

Coleslaw

Copyright 2012 LtDan'sKitchen blog

Okay, I know there is hardly any need for a recipe for this classic side dish but I think this slaw is quite good. The recipe is adapted from Martha Stewart and I have to say, aside from her wedding cake recipe, I hardly use her recipes because she is quite annoying to watch. I tried but I find her very condescending so I usually pass on her recipes. However, this recipe is quite simple and truth be told, looked like a slaw I would love to munch on. I've tried some fairly complicated recipes and ended up with tons of coleslaw that I never wanted to eat again. This however, was really good especially after the flavors melded upon sitting in the fridge for a couple of hours. With a bit of a tweak since I wanted a smaller amount of coleslaw, I cut the amount in half and adjusted the spices according to my taste. 

Coleslaw

1 lb cabbage
1/2 cup mayonnaise
1/4 cup heavy cream
3 tbsp lemon or calamondin juice
2 tbsp brown sugar
1 tbsp white vinegar
1 large carrot, grated coarsely
1 onion, grated coarsely
salt

1. Core and shred the cabbage. Transfer to a large bowl. Add the onions and 
    carrots and mix well. 

2. Add the rest of the ingredients and season with about a teaspoon of salt. 
    Cover and let sit in the fridge for two hours. 

3. Stir and check for flavor. Adjust with salt if needed.

Potato Salad with an Asian Flair

Copyright 2012 LtDan'sKitchen blogs

We are celebrating the birthday of our secretary this week and we decided to throw her a barbecue of sorts. For some reason, the parties in the office have developed a certain theme and this one is no exception. The choice for this party was American so I was actually in my element. I do know what it is that makes my American friends eat up a storm. Sadly, it is the exotic ones that seem to tickle their tastebuds. In the end, I had to settle for something that is both American with a bit of an Asian flavor to it.

I was tasked to prepare the actual barbecue which is kind of ironic or maybe unfortunate since I am having gout issues again. Argh! Anyway, I was thinking of something very American to go with it so I thought, aside from apple pie, the one thing that was never absent from any good barbecue is potato salad. Not having access to my cookbooks, I thought of the basic ingredients that I might need and pickles and carrots came to mind. When it came time to actually put it all together, it turned out that pickles and diced carrots are not really common ingredients. Well, I decided they were staying anyways for the added crunch. 

Copyright 2012 LtDan'sKitchens blog

My inspiration for the recipe is from Ina Garten. A few changes I made was to make sour cream from heavy cream and souring it with Calamondin juice. Lemon juice can also be used but I wanted a more local flavor to the dish. Stone ground mustard will be wonderful but I have no access to a gourmet shop so a regular Dijon mustard will have to do. In the end, I used powdered mustard instead. I bought regular potatoes but chose the smaller ones to avoid having to peel them. In any case, I have decided to keep the skin on for my potato salad for a more rustic flair. In the end, not bad for a potato salad made in the small kitchenette inside our office.

Potato Salad with an Asian Flair

2 1/2 lb small potatoes
1 cup mayonnaise
1/2 cup heavy cream
1 tbsp lemon or calamondin juice
1/4 cup red onions, diced
1 large carrot, diced
1/2 cup pickles, diced
salt and pepper
1 tsp dill seeds, toasted and ground
1/2 cup celery, diced
1 tsp mustard powder

1. Place the potatoes in a pot with enough water. Bring to a boil over 
    medium high heat and cook until fork tender. Drain and allow to cool. 

2. In a small bowl, combine the heavy cream and calamondin juice and 
    stir. Allow to thicken. 

3. Once the potatoes are cool enough to handle, slice into eighths and 
    transfer them to a large bowl. 

4. Add the carrots, red onions, pickles, mayonnaise and thickened cream. 
    Add the mustard powder and dill seeds and mix well. Season with salt and 
    pepper and check for flavor. 

5. Store in the fridge until ready to use. Stir one last time before serving. 
  

My Mother's Chicken Macaroni Salad

Copyright 2012 LtDan'sKitchen blogs

I have been trying to think of something to cook lately and one dish that came to mind is chicken macaroni salad. When we had a family gathering last weekend, my cousins made all the food and although the food they made was good, I'm very partial to how my Mom made macaroni salad. My thought process however was craving chicken macaroni salad. What's interesting is that when my Mom made chicken macaroni salad, it is essentially her regular macaroni salad with the addition of flaked cooked chicken. My Mom's regular macaroni salad has fruit cocktail added to sweeten this carbohydrate-loaded dessert and she found no reason to change it when the chicken version became the sensation in the late 80s.

Every Christmas, we make two kinds of dessert salads. The one that is totally required is the Buko Fruit Salad (Young Coconut Fruit Salad) which is my Dad's favorite. Any changes to this dish was made to make it less sweet which actually works well for our family who has a history of diabetes. The second salad is the macaroni salad and as I got older, chicken macaroni salad although these two have been trading places depending on our mood or budget that particular year.

As I tried to compare recipes online for chicken macaroni salad, it seems that majority only use canned pineapples. However, every thought (or maybe my conscience) in me is pushing for my Mom's version and that is what I'm presenting here. If the thought of fruit cocktail in a savory salad dish freaks you out, feel free to change it out with more canned pineapples. I have also upped the nutrient factor by the addition of celery and carrots which is a new concept for some of our family recipe.

My Mother's Chicken Macaroni Salad

2 lbs elbow macaroni, cooked as directed
2 30-oz can fruit cocktail, drained
1 30-oz can pineapple slices,drained
1 cup raisins, sultanas or golden raisins
1 cup carrots, finely diced
1 cup celery, finely diced
1/3 cup white onion, finely minced
3 cups mayonnaise
2 cups heavy cream
1 can condensed milk
1/2 cup sweet pickle relish
4 tbsp lemon juice
salt and pepper
2 cup cheddar cheese, finely diced
4 cups flaked cooked chicken ( 2 lbs uncooked chicken breast)
onion, quartered
2 bay leaves
2 celery stalks, sliced into 2-inch lengths
1 carrot, sliced in half

1. In a large pot over medium heat, cook the chicken in enough water to
    totally submerge them. Add the bay leaves, the quartered onion, and
    sliced carrots and celery and season with salt and pepper. Bring to a boil
    and cook until the chicken is fully cooked. Make sure you season it well.

2. Once the chicken is cooked, let cool and flake into smaller pieces
    discarding the bones and skin. Set aside.

3. Cook the macaroni as per packet instructions. Once al dente, drain and
    rinse with water. Set aside in a large bowl until slightly cooled.

4. Add the fruit cocktail, pineapple, chopped onions, carrots and celery,
    sweet pickle relish and raisins. Toss lightly.

5. Add the lemon juice, mayonnaise, heavy cream and condensed milk and
    mix until the macaroni is fully dressed.

6. Add the chicken, and cheese and toss until just mixed. Check for flavor
    and adjust with salt and pepper. Cool in the fridge until ready to serve.
 

Buttered Spaetzle

Copyright 2012 LtDan'sKitchen blogs

Spaetzle or "little sparrow" is a western European dish that I came to know just last year. My German friend Phillippe introduced me to this dish when he made this buttered spaetzle dish for a Thanksgiving party we were both going to attend. He and his girlfriend who was on holiday in the US to visit him bought a spatzle maker in one of the specialty cooking and baking stores in the mall at Bozeman. I was familiar with gnocchi so they told me it is quite similar but is usually cut a bit smaller due to the way it was formed. Also, spatzle is made with flour and not potato which is what gnocchi is basically made of. 

The dough is quite simple to make and the recipe I used came from Tyler Florence. The issue I had to deal with is that I have no colander with large holes to use in lieu of a spatzle maker. I tried using a box grater but it came out disastrously. I finally opted to cutting it into smaller portions like I would a gnocchi. I had to cook them a bit longer in the water but they eventually came out soft enough that my nephew actually loved it. I was a bit more critical obviously but the overall dish was indeed tasty.

Spaetzle - Adapted*

1 cup flour
2 eggs, beaten 
1 tsp salt
1/4 tsp white pepper
1/2 tsp nutmeg
1/4 cup milk 
2 large eggs

White  Sauce:

1 stick butter
2 tbsp flour
1 cup milk
1/2 tsp thyme
1/8 tsp nutmeg
salt

1. Combine the eggs and milk and beat until well mixed. Set aside. 

2. Combine the flour and white pepper and salt. Make a well and add the egg 
    and milk mixture. Combine well with your fingers until a dough is formed. 
    Set aside to rest for 15 minutes.

3. Boil a large pot with water and bring to a boil. Season with salt and keep 
    at a simmer.

4. Once the dough has rested, transfer to a floured surface and cut into small
    pieces about the size of a dime. Drop into the simmering water one at a 
    time. 

5. Once the spaetzle floats, they are cooked. Spoon them out and transfer 
    into an ice bath. 

6. In a large pan, make the sauce by melting the butter in the pan over 
    medium heat. Add the flour and mix until incorporated. 

7. Add the milk and mix well until there are no lumps and the sauce is 
    smooth. Season with the nutmeg, salt and the thyme.

8. Add the shocked spaetzle from the ice bath and cook until the sauce has 
    thickened. Serve with goulash as the main dish.

*Florence, Tyler, Food Network Channels, Food 911: Mother-in-Law Dumplings episode. 

Indian Mango with Sauteed Shrimp Paste

Copyright 2012 LtDan'sKitchen blogs

Given that I'm hypertensive, I should not really be eating this kind of snack. However, it is almost the end of the dry season here in the Philippines and the start of the wet season. During this time of the year, the fruit tress are scrambling to finish up this year's harvest and mangoes in particular are all over the city before they become a bit more scarce in a couple of months. They do show up in full force once again just before Christmas. Don't get me wrong though, a whole new round of fruits will be available to replace the summer's bounty so it is all good. One thing that is a staple when it comes to snacking in the afternoon on a summer day though is the ever popular combination of the Indian Mango and shrimp paste (bagoong).

Indian Mango or the common mango is what is preferred for this type of snack. It is a bit pudgier and really sour when unripe. However, when it turns just slightly yellow on the inside, then it is the perfect time to eat it raw with either fresh or sauteed shrimp paste or even with just sea salt. I personally prefer the combination with the sauteed shrimp paste. The saltiness of the paste with the sweet sour taste of the mango just hits the spot all the time. Growing up, I didn't really like the taste of Indian mangoes which grew right next door to our house. It was in my godfather's vacant lot and as kids, we would climb the tree every summer afternoon and pick the fruits to snack on although I only ate very little of it. It was while going to college in Manila that I learned how to appreciate this simple snack and how truly wonderful it is. I still love it and my cousins think I'm crazed whenever I go gaga when I see Indian mangoes especially when I quickly reach for a jar of shrimp paste that I now have on hand. 

Hummus

Copyright 2012 LtDan'sKitchen blogs

I have been dying to make this dish for some time now but personal reasons have not made it possible for me to indulge in this wonderful dish. I had my first taste of hummus about 4 years ago when I was preparing a Moroccan-inspired dinner for friends back in Atlanta. I've seen hummus in various parties and picnics but I never bothered to try it for myself. When I did make my very own hummus, I had to check with friends if the taste was right or if I did make hummus. From then on, I try to make it whenever I can find a reasonably priced tahini which is the main ingredient for the dish.

I originally planned to prepare this treat as part of our packed lunch to rendezvous with friends at Yellowstone's Boiling River. Due to a change of plans, we ended up going there late Friday afternoon instead of a Saturday so there was no need to pack any food. As a result, I am now left with a bottle of tahini with no reason to make hummus. An occasion did present itself and so I was able to make hummus this weekend. The recipe I use was adapted from Ina Garten's recipe. I'm also going to make it without the aid of a food processor since I killed mine while making the Garam Masala sauce.

Hummus - Adapted*

2 15-oz chickpeas, canned + 4 tbsp liquid from the can
4 garlic cloves, finely minced
1/3 cup tahini
4 tbsp lemon juice
8 dashes of hot sauce
1 tsp salt
olive oil
pinch of paprika

1. Drain the chickpeas reserving 4 tbsp of the liquid. Mash the chickpeas with
    a fork until roughly ground. Transfer to a mixer bowl and add the reserved
    liquid.

2. With the paddle attachment, beat the chickpeas until smooth at high
    speed for 3-4 minutes.

3. Add the tahini, lemon juice, hot sauce and the salt and beat until
    combined. Check for flavor and set aside in the fridge covered with
    clingfilm.

4. To serve, arrange a mound of hummus and create a well in the center.
    Drizzle in a good amount of olive oil and garnish with a pinch of paprika on
    the sides. Serve with pita bread.

*Garten, Ina, Barefoot Contessa, Food Network Channels, The Mediterranean Feast episode:1999.
   

Batinjaan Zalud

Copyright 2012 LtDan'sKitchen blogs

This is an appetizer dish that goes well with couscous. As a relish, it goes well when served with stews and grilled meats. The dish is reminiscent of an eggplant dish that my Dad used to make with the main difference being how the eggplant is cooked. My Dad grilled the eggplants with the skin on, until it chars while the eggplant meat cooks and softens on the inside. The cooked eggplant meat is recovered by peeling off the blackened and charred remains of the skin. For this dish however, the skin is peeled off and the eggplant is sliced into 1/2-inch thick steaks and fried until it turns brown and soft. 

I have made this dish quite a number of times and have learned a few tricks on how to use only a reasonable amount of oil since eggplants tend to soak every last bit of oil in a hot pan. I'll explain this method below but once you've mastered it, then this dish is something you will love to make over and over again. If prepared as a relish, it is best when made the night before you have to serve it. It allows the flavors to mellow down and meld.

Batinjaan Zalud - Adapted*

Copyright 2012 LtDan'sKitchen blogs

2 eggplants
1/2 onion, grated
3 garlic cloves, finely minced
4 tbsp lemon juice
1 tsp salt
1/4 tsp black pepper
1 tbsp sugar
1 tomato
1 tsp parsley, chopped
1 black olive
1/2 cup canola oil
olive oil

1. Heat the canola oil in a large pan over medium heat. Peel the eggplants 
    and cut into 1/2-inch rounds. When the oil is hot, add the eggplants in 
    one layer. You will have to do this in batches.

Copyright 2012 LtDan'sKitchen blogs

2. When the oil has been 
    soaked, flip the 
    eggplants and lower 
    the heat to medium 
    low. Press on the 
    eggplants until the oils 
    starts to ooze out. At 
    this point, the oil will 
    be released from the 
    eggplant. Fry until 
    golden brown on both 
    sides. Set aside in a 
    glass bowl and cook 
    the remaining 
    eggplants. Make sure to readjust the heat back to medium heat for each 
    batch.

3. While the second batch of eggplants are frying , mash the fried eggplants 
    in the glass bowl. When the oil separates from the mashed eggplant, pour 
    the oil back into the pan where the remaining eggplants are cooking. 

4. When all the eggplants have been fried and mashed, season with the 
    lemon juice, pepper, sugar and salt. Mix well and cover with clingfilm. Set 
    aside in the fridge overnight. 

5. When ready to serve, arrange a mound of the eggplant making a shallow 
    well in the middle. Drizzle with enough olive oil to fill the well and arrange 
    slices of the ripe tomato in a concentric pattern. Dot the center with the 
    olive and sprinkle the parsley all over. Serve cold.

*University of Pennsylvania African Studies Cookbook. 
     

Couscous with Clementine and Dried Fruits

This dish is the perfect accompaniment to any Moroccan dish. I had to come up with a recipe to use our extra clementines and I was glad to chance upon a post featuring 8 recipes that makes use of leftover clementines. What is also exciting about this post is that they feature this fruit in a couscous dish. The zest lends the couscous a fresh flavor while the slices of the citrus provides a good balance between the savory and sweet. The dish was originally made with just pitted dates but I figured the addition of dried apricots and plums will result to a more complex flavor and texture to the dish. Mint leaves are used as a garnish but I had to go with my gut instinct on this one. I just do not like mint and I've stuck to using mint before because the recipe calls for it but I always end up disliking the dish. This time, I decided that parsley will have to do.

Couscous with Clementine and Dried Fruits

2 cups couscous
2 2/3 cup vegetable broth
3 tbsp olive oil
1 onion, diced
zest of 3 clemintines
diced clementine slices (from the 3 clementines)
1/4 cup dried pitted dates, diced
1/4 cup dried apricots, diced
1/4 cup dried plums, diced
1 15-oz chickpeas, canned
1/2 cup diced olives
1/4 cup parsley, chopped
salt and pepper

1.  Heat the oil in a large pot over medium heat. Add the onions and saute
     until slightly browned. Season with salt and pepper.

2. Add the apricots, dates and the zest and saute for two minutes. Add the
    broth and bring to a boil.

3. Once the broth has come to a boil, add the couscous and stir to mix.
    Turn off the heat and cover the pot for 5-10 minutes.

4. Once the liquid has been absorbed, fluff the couscous and add in the
    olives, chickpeas and the plums. Mix well.

5. Add the parsley and clementine slices and toss to mix and serve right
    away while still warm. 

Shrimp with Bay Leaves and Fenugreek

Copyright 2012 LtDan'sKitchen blogs

Shrimps is not one of my favorite food to eat as I grew up being allergic to them. It was only later in my 20s that I started to eat them regularly. I did feel some tingling sensation in my extremities but they eventually went away and I do think I have built up an immunity to them. Not so much with crabs though. I still get terrible hives with them. I managed to eat my way through a whole lobster though by taking an antihistamine minutes before gorging on them while attending a conference at New Hampshire. I dare not try this trick with crabs.

Shrimps are cooked simply back home. They are washed in water, drained and steam-cooked covered in a thick-bottomed wok over medium heat. The only seasoning is salt and you leave them cooking in their own juices until they have all turned coral. A little bit of oil is added to toast them lightly and then they are devoured quite quickly. For this version, I'm upping the level of difficulty just a tiny bit. This dish is basically cooked in aromatic herbs and spices on a bed of sauteed onions which I think imparts a sweetness to the already sweet taste of the shrimps. This recipe works well for shrimps that have been peeled since the additional flavor makes up for the rather bland taste of shrimp cooked with both the head and shell missing. Bay leaves were used in lieu of fresh curry leaves which is not available where I live but if you can find them, do use double the amount as they impart a distinct perfumed aroma to the dish which is quite hard to explain and describe.  

Shrimp with Bay Leaves and Fenugreek - Adapted*

2 tbsp canola oil
2 onions, thinly sliced
5 bay leaves
1 tsp nigella seeds
1 dried red chili, deseeded
1 1/2 lb large shrimps, shelled with tail on
2 tsp ginger, grated
salt and pepper
1 tsp fenugreek seeds
1 tbsp lemon juice

1. In a large skillet over medium heat, saute the onions with the bay leaves
    until the onions are softened. Season with salt and pepper.

2. Add the nigella seeds and the red chili and saute for 2-3 minutes.

3. Add the shrimps and and ginger and increase the heat to medium high.
    Cook for 5-6 minutes or until the shrimps have turned coral. Do not
    overcook the shrimps.

4. Add the fenugreek seeds and lemon juice and cook for 2 minutes more.
    Serve immediately.

*Vijayakar, Sunil: 30 Minute Indian, Laurel Glen Publishing, San Diego:2000. 
 

Coconut Rice

Copyright 2012 LtDan'sKitchen blogs

I have always wanted to try this because I always go for the Saffron and Cardamom Rice whenever I have an Indian-themed dinner. This time however, I think a change of recipe is in order. Cooking rice with coconut milk is nothing new to me. Back home, we cook sticky rice in coconut milk to make a sweet native dessert. The coconut milk add a richness to the rice and even with savory dishes like Arroz Valenciana, this combination is quite tasty.

This rice dish is enhanced by the addition of both cumin and mustard seeds and pieces of dried red chili. I used the dried Thai red chili which packs a lot of heat so I decided to remove the seeds and it worked quite well. You get a hint of the heat without the kick. Bay leaves are also used but if you can find them, use double the amount of curry leaves which is what the original recipe requires.

Coconut Rice - Adapted*

3 cup basmati rice
3 tbsp canola oil
1 tbsp cumin seeds
2 tbsp brown mustard seeds
6 bay leaves
3 dried red chili, deseeded
1 1/2 cup coconut mlik
4 1/2 cup water
salt and pepper
roasted cashews for garnish (optional)

1. In a deep pot, heat the oil at medium heat and saute the cumin and
    mustard seeds for 2-3 minutes. Add the bay leaves and saute for another
    minute.

2. Add the red chili and the rice and mix well until the rice is coated with
    the oil. Season with salt and pepper.

3. Add the coconut milk and water and increase the heat to high. Bring to
    a boil and continue to boil uncovered until almost all of the liquid has
    evaporated.

4. Lower the heat to low and cover the pot. Cook for 30 minutes or until
    the rice is cooked through. Fluff with a fork and serve right away or
    garnished with roasted cashews.

*Vijayakar, Sunil: 30 Minute Indian, Laurel Glen Publishing, San Diego:2000.

Jeera (Cumin) Potatoes

Copyright 2012 LtDan'sKitchen blogs

Jeera (cumin) potatoes is one of my favorite things to eat. My previous colleague Sunil's wife Vina makes Dosa (Indian pancakes) filled with Jeera Potatoes and it was super yummy. They actually packed me this dish to take with me when I drove moving from Atlanta to Knoxville. I was munching on them while drinking ice-cold Mountain Dew driving on the expressway on a Jeep packed to the rafters and with only a couple of hours of sleep. The treat actually forced me to nap in a rest stop halfway through the trip since the potatoes were very filling. The 5 hour drive was usually not a problem but the snack and the nap made the tedious trip due to my lack of sleep go a lot faster despite the break. On a side note, I used to stop by this gas station owned by an Indian couple in Chattanooga to buy a hotdog. They served the best hotdogs along that stretch of highway in my opinion. 

Anyway, before I get carried away with other side stories that have nothing to do with the dish, I'm presenting this recipe with some minor changes added to it. I toned down some of the spices knowing that I'm feeding a group of Americans and with all the rich food we have on the menu, it seemed a good idea to hold back on the intensity of flavors on some of them to offer some contrast to the palate.

Jeera Potatoes - Adapted*

2 lbs potatoes
4 tbs canola oil
2 tbsp ginger, peeled and finely diced
1 tbsp cumin seeds
1 jalapeno pepper, deseeded and diced
1 1/2 tsp lemon juice
salt and pepper
cilantro to garnish

1. Peel the potatoes and boil in a large pot with enough water at medium
    high heat until cooked through. Drain and cut into 1-inch cubes. Set
    aside.

2. Heat the oil in a large skillet and saute the ginger and cumin seeds over
    medium heat. Saute for 2-3 minutes. Add the jalapeno and cook for
    another minute.

3. Add the potatoes and season with salt and pepper. Cook the potatoes
    for about 6-8 minutes turning them over halfway through, allowing them
    to turn light brown and crispy.

4. Drizzle in the lemon juice and turn one last time. Add the cilantro and
    mix well. Serve right away.

*Vijayakar, Sunil: 30 Minute Indian, Laurel Glen Publishing, San Diego:2000.