The bayou meets Brazil: Cajun shrimp and rice

Brazilian rice teams up with spicy Cajun shrimp for a satisfying dinner on a cold night. Recipes below.

Wintry weather can put me into a stew-soup-chili-hearty-heavy-food rut. And while I do love all these foods [and jones for them in warm weather], when I saw a lively sautéed shrimp first course in the January issue of Food & Wine, it sounded like just the break I needed—something I could morph into a satisfying main course. Light, but big-flavored with a lively kick of lemon. And when I turned up the heat a bit with cayenne pepper, it got even more interesting.

Because it was intended as a first course, the recipe didn’t say what to serve with it. My first thought was pasta. After all, with the garlic, lemon juice and parsley, this Cajun-inspired dish that was meant to transport you to the Louisiana bayou was coming dangerously close to Italian for me. But then I remembered the wonderful Brazilian rice that was part of the Brazilian rice and beans Patricia over at Technicolor Kitchen had posted here at Blue Kitchen a while back. That sounded perfect.

And it is. The rice is a nice, deceptively simple balance for the spicy shrimp. With the sautéed onion, it brings much more to the party than rice alone, and its snowy whiteness is the perfect visual foil for the colorful shrimp dish.

Best of all, this whole meal comes together fairly quickly and easily. Add a salad and you’ve got a dinner that blends cultures beautifully and delivers more flavor and appeal than something this simple should be able to get away with. Continue reading “The bayou meets Brazil: Cajun shrimp and rice” →

Tomato-free Italian: Rosemary sage chops

Fresh herbs and garlic give these pan-roasted chops a satisfying depth. Recipe below.

Italian chefs and home cooks are rightly renowned for their way with tomatoes. Others may well use the tomato—the French even dubbed it the pomme d’amour, or love apple, for its supposed aphrodisiacal powers—but the Italians own it.

Unfortunately, as a result, we sometimes forget that there’s a whole world of Italian cooking beyond insalate caprese and bolognese sauce. At least I do. So I was happy to stumble upon Tastes of Italia magazine recently. A number of recipes caught my eye in this issue. I’m sure my takes on more than a few of them will turn up here sooner or later. I’ll start with this one that had me thinking outside the tomato.

This recipe for juicy, quickly prepared chops calls on three other stalwarts of the Italian kitchen—garlic, sage and rosemary. I’ve already pronounced rosemary my favorite of the herb world, and as far as I’m concerned, just about any savory dish can be improved with the addition of garlic. Sage falls more into the category of good intentions for me, though. I always feel I should explore its pungent flavor more, but never quite get around to it. So when I saw this recipe that married it with garlic, rosemary and pork, I had to try it.

The chops are pan roasted, cooked in a covered skillet with the herbs, garlic and some olive oil. Covering the pan holds in moisture, keeping the chops from becoming too dry or tough. This is especially important with today’s pork production methods that create leaner meat; the reduction in fat may be good for our waistlines, but it also makes the meat more prone to drying out. Sometimes when I’m searing chops, I’ll add a little vermouth to the pan when I turn them and cover it to finish the cooking. This also introduces some moisture to the meat, along with a very subtle flavor note, thanks to vermouth’s fairly neutral taste. I may try that the next time I fix these chops as well. Continue reading “Tomato-free Italian: Rosemary sage chops” →

Cabbage, wine and a not-so-bad apple

Wine-braised Red Cabbage with Apples balances sweet and sour ingredients with rich, savory touches for a complex, satisfying side dish. Recipe below.

A few days ago, I got to thinking about apples. Specifically about how they don’t do much for me. For whatever reason, they never have—especially in their raw, most apple-y state. I don’t think it’s a problem with apples themselves—it’s probably more of a character flaw on my part. Certainly in the store, they are alluring. So many varieties and colors stacked high in dazzling displays of autumnal plenty. And that satisfyingly distinctive, crisp crunch of biting into an apple promises so much. But that’s where it ends for me. Then I’m left with nothing more than a mouthful of, well, apple.

But then I got to thinking that perhaps incorporating them into something savory and cooked might tame their tart sweetness and turn it into a positive note in a dish for me.

Of course, once something pops up on your radar screen, you start spotting it everywhere. Most notably, Aimee over at Under The High Chair posted a russet apple and gouda grilled cheese sandwich that looked so delicious I was ready to devour it on the spot, raw apple slices and all. I also thought that some crisp, thick bacon slices would make this sandwich even more wonderful. But then bacon is my answer for everything these days, isn’t it?

Bacon plays a role in this side dish, the latest in the ongoing semi-irregular A Little Something on the Side series. I can’t remember now how my search for a savory dish with apples took the direction of red cabbage, but when I saw a Bon Appétit recipe that included a little bacon and loads of butter, I figured I’d found what I was looking for. I had. The single slice of bacon imparts a subtle rustic quality. You may be tempted to add more, but it’s not needed and can in fact overpower the dish. And if you want to go vegetarian with this dish, you can certainly leave the bacon out—the butter provides a lovely, velvety finish that would stand well on its own. Oh. And the apple? It wasn’t half bad, even to me. Continue reading “Cabbage, wine and a not-so-bad apple” →

A hearty, hot soup for chilly nights

Loaded with lentils, vegetables, chicken and plenty of spices, this crowded Curried Lentil Soup makes a satisfying meal by itself. Recipe below.

Broth is all well and good in soups, but I like my soups crowded. Even as a kid, I would scarf down all the noodles and little cubes of chicken in my Campbell’s Chicken Noodle and leave a bowlful of broth, aggravating my mom and missing out on the liquid benefits of soup. Now that I’m all grown up, I can appreciate a nice slurpy bowl of miso soup on occasion. But crowded soups—soups packed with vegetables and chunks of meat and maybe some noodles—are still what I really crave.

This soup fits the bill perfectly, a true meal in a bowl. It’s got lentils and a whole host of vegetables, including spinach. It’s got nice chunky bites of chicken. And it’s got spices—curry powder, cumin, red pepper and fresh ginger—to fire it up a bit and make it as interesting as it is satisfying. For the curry, I used Hot Curry Powder from The Spice House. Any Madras curry is a good choice for its heat.

It’s easy to make this vegetarian too. Just leave out the chicken and use all water or vegetable stock in place of the chicken stock.

Speaking of chicken stock, I lucked out big time. Marion made some homemade stock recently to freeze and I nabbed some of that. Just before Thanksgiving, we’ll post her recipe for chicken stock as part of a cold sweet potato soup that has become a delicious tradition of our Thanksgiving dinner. If you don’t have homemade stock for this lentil soup, be sure to use low sodium chicken broth. You can always add salt later—you can’t take it out.

With soup season in full swing, this crowded lentil soup is a hearty, flavorful meal with enough heat for the chilliest night. It’s also relatively easy to get on the table after a busy day. Continue reading “A hearty, hot soup for chilly nights” →

Made for each other: Sweet onions, savory chops

Red wine, apricot preserves and curry lend a sweet touch to savory chops. Recipe below.

What is it about pork that plays so nicely with sweet flavors? Marion made some wonderful lemon ricotta pancakes with sautéed apples for breakfast Sunday [yes, I photographed them—they will be a post one of these days]. Tasting the apples, which had been sautéed in butter with some sugar, cinnamon and lemon juice, I said they would also be great with something savory. Marion immediately said, “Pig meat!”

Pork has a natural sweetness that lends itself beautifully to sweet/savory combinations. It also has a richness to it—even with today’s leaner pork production methods—which is a perfect foil to sweet additions.

In the past, I’ve sweetened pork with pears for Pork Tenderloin with Roasted Pears and Onions. And I’ve combined it with dried plums to make Pork Chops with Port Sauce. The sweetness in this week’s dish comes from sweet red onion, sautéed and mixed with apricot preserves. You don’t actually caramelize the onion, which would bring out its sweetness more completely, but would also take anywhere from 20 minutes to more than an hour depending on whose recipe you believe. But even sautéing the onion until tender, less than 10 minutes even, begins to caramelize the natural sugar in the onion, and adding an apricot preserves mixture at the end further ups the sweetness quotient.

The sweetness of this dish is subtle, not the overpoweringly cloying taste of sweet and sour pork, for instance. I can’t take a dish like that seriously—don’t feel as if I’m eating a meal so much as eating a dessert with meat in it. The apricots disappear into the onions, adding their sugar without their signature flavor.

The curry powder also brings a bit of complex sweetness to the party, along with a nice depth—and possibly a little heat, depending on the curry powder you use. I used Hot Curry Powder from The Spice House, which added a decided kick. Curry powder, by the way, is a British invention dating back to their colonial rule of India. Indian cooks often make their own curry blends from the wealth of spices readily available to them. Pre-mixed curry powder was an easy way for Brits to take some of the wonderful flavors they’d found back home to England with them.

For sides, you can go a few directions. You can stick with the curry theme and look for Indian or Indian-inspired dishes, such as the cumin-spiked Coconut Rice Pilaf I cooked as for Biryani Chicken Breasts.

You can also take the pan-Asian route. While curries began in India and are most associated with Indian cuisine, their use has spread throughout much of Asia—and indeed the world.

Or you can let these chops take center stage, serving them with simple sides like mashed potatoes and steamed green beans or a salad, for instance. That way, the chops become the focus of the meal, instead of competing against other big, exotic flavors. What I like about this approach is that dinner isn’t suddenly about an Indian, pan-Asian or other global dining adventure; it’s about borrowing from various cultures and cuisines to put a delicious, memorable meal on the table. Continue reading “Made for each other: Sweet onions, savory chops” →

Dangerously good: Linguine Non Carbonara

Linguine Non Carbonara, a delicious, non-traditional take on pasta carbonara. Recipe below.

A couple of weeks ago, I did a post about a dish that wasn’t just more than the sum of its simple parts—it blew right past them. This one does the same thing in spades. How can something so insanely delicious not even use any spices, unless you count salt and pepper?

The dish in question is Marion’s decidedly non-traditional take on pasta carbonara. It’s dangerously good on a couple of levels. First, it is highly addictive. From the first time Marion made it for dinner guests years ago, it became a go to meal when we had people over—even people who had already had it, at their insistence [in the form of a polite request, of course].

It’s also dangerous because it’s, well, dangerous. No poisonous fish parts in it [am I alone in thinking that is about the dumbest culinary choice ever?], but it’s an artery-clogging party for your mouth. Marion dispenses with the heavy cream found in most American takes on carbonara [but interestingly, not used in the traditional carbonaras of central Italy]. But you start with a pound of bacon, okay? You cook things in bacon grease. And you add eggs and cheese. This is why we only have it once a year or so now. It’s also why, when we do, we enjoy every last tiny morsel of it. All right. You’ve been warned. Time to let Marion take over the kitchen.

The way this recipe entered our household has passed into the mists of time. I think that maybe it might have been something I found in a magazine, possibly, could be around 1980—that makes some sort of sense, although so do several other interpretations of what passes for my memory of this. It called itself Spaghetti Carbonara and it contained many of the elements that I still use to cook this dish. By the time I figured out that this dish is not even slightly a true carbonara—for one thing, it’s got vegetables in it—it was too late for us. We call it carbonara, just as we have dubbed every one of our daughters’ dates The Boy and call Schumann’s compositions ballet dancin’ music [Terry’s note—this term dates back to a comment by a little first grader during my teaching days, not any philistinian tendencies on our parts]. It’s our lingo, and we’re sticking to it.

Bacon takes the lead in Linguine Non Carbonara, but it isn’t the neighborhood bully. If you wish, you can use wonderful applewood-smoked bacon from organically grown pigs, each of whom has a real name, but one of the nice things about this recipe is its pragmatism: the most average grocery-store bacon still lets you create a super dish. The only real caveat I have is: use a good olive oil, decent zucchini, peppers, and shallots and a good Parmesan cheese that you grate directly into the dish at the last step.

Yes, there are veggies aplenty in this carbonara. You know—vegetables, salutary, nutritious, radiating their sunny health benefits throughout your being. Well, don’t let the jolly presence of vegetables fool you. Any lurking health elements they may possess are eradicated by the lavish use of the bacon, and the sautéing, and then the great lashings of egg and cheese. All you have left is extreme deliciousness.

Linguine Non Carbonara is best accompanied by a big California chardonnay. On Sunday, we had this with a Girard from the Russian River area, which stood up to the pasta very nicely indeed. Continue reading “Dangerously good: Linguine Non Carbonara” →

Potatoes and garlic. What’s not to like?

Garlic is the star, but it doesn’t overpower these creamy mashed potatoes. Recipe below.

When I opened Blue Kitchen almost a year ago, I intended to have a recurring feature called A Little Something on the Side. It was supposed to be “all about the dishes that play the supporting role to the star of the plate—and on occasion, steal the scene.” I said as much in my first something-on-the-side post, Marion’s kasha, which she makes every Thanksgiving and as many other times a year as we remember how wonderful it is when we’re planning dinner.

I’ve posted a few sides since then, but somehow, main course ideas keep taking over. They just seem more postworthy, I guess. But you need something to go with them to make a meal, don’t you? So I’m rededicating myself to posting the occasional side on a more regular basis. Sometimes fancy or at least a little exotic, sometimes humble and hardworking, like today’s.

To up their postworthiness [in my eyes, at least], I’ve enlisted my friend Matt’s help in creating a special graphic for A Little Something on the Side. Maybe that will encourage me to do more of these. Thanks, Matt!

The potato—still #1. For all the low-carb, no-carb hysteria still occasionally gripping the media, potatoes are the most popular vegetable in America. Regarding the whole carbohydrates issue, without launching into a dietary diatribe, you need carbohydrates to live. Period. According to the Dietary Reference Intakes Report issued by the Institute of Medicine in 2002, “the minimum amount of carbohydrate that children and adults need for proper brain function is 130 grams a day.” So wise up. Have some mashed potatoes.

And since you’re having them, make them Yukon Gold. Yukon Gold potatoes are a relatively recent phenomenon in North America, but yellow-fleshed potatoes are common in Europe and South America. They’re the norm, in fact. The Yukon Golds we know and love [enough to pay more for] are the result of years of work by a Canadian research team. They’re a cross between a North American white potato and a wild South American yellow-fleshed variety [we all know that potatoes originated in South America, right?].

The result is an all-purpose potato with a naturally buttery flavor. In texture, it falls between the Idaho or russet [a potato with high starch content, great for baking, frying or mashing] and waxy or red potatoes [low starch, high moisture potatoes that stay firm when boiled and stay moist when roasted]. So while Yukon Golds don’t bake as well as russets do, they do just about everything else just fine.

Including making fluffy, delicious mashed potatoes. Buttery, rich and golden. I make them a lot of different ways, but my favorite is with plenty of garlic. There are probably as many ways to make garlic mashed potatoes as there are cooks. A quick search on epicurious.com turned up 198 recipes. Some called for roasting entire heads of garlic before adding them to the potatoes; some called for sautéing garlic in oil, then adding it to the cooked potatoes. And with some, like mine, you add raw garlic to the water while the potatoes are cooking, letting it impart its oils and flavors to the potatoes—and its wonderful fragrance to the kitchen.

Garlic amounts called for varied wildly too. One recipe called for sautéing a single sliced clove of garlic in oil, then discarding the garlic and adding only the flavored oil to two pounds of cooked potatoes. That one fell firmly into the “why bother” camp for me. At the opposite end of the spectrum, our friend Joan advocates three large cloves of garlic per potato. I haven’t had the nerve to try that one yet.

So without further ado, let me throw one more garlic mashed potatoes recipe on the heap. Continue reading “Potatoes and garlic. What’s not to like?” →

Bacon, marmalade and pumpernickel. Seriously.

The strangely delicious Bacon & Marmalade Sandwich on Pumpernickel Toast. Recipe of sorts below.

Bacon & Marmalade Sandwich on Pumpernickel Toast

Today’s post actually contains two recipes. Well, not so much recipes as ways to celebrate bacon. Bacon is the über meat in my book. I mean, I love a good steak, a juicy seared chop, a nice pot roast… [okay, so I guess I’m saying I love meat], but there’s just something about bacon. If the aroma of a chicken roasting in the oven is intoxicating [and it is], the smell of frying bacon is crack. Continue reading “Bacon, marmalade and pumpernickel. Seriously.” →

A few simple ingredients take center stage

White Bean Soup with Sausage and Chard is a simple, satisfying country soup. that comes together quickly. Recipe below.

Two weeks ago, I wrote about soup. Last week, beans. So this week, naturally enough, it’s bean soup.

This particular soup came out of a failed attempt at a promising sounding recipe that just didn’t deliver. I’ve talked in the past about my overflowing, unkempt binders of recipes. As often happens, I was flipping through them looking for one recipe when I found another, for Tomato Bean Soup with Pasta. I love cannellini beans and I thought they would have more of a starring role in this soup. But the recipe turned out to be too busy, with too many ingredients all vying for attention—the white beans that caught my interest originally and tomatoes and pasta and either Swiss chard or kale. In the end, the results were only okay, with no one flavor asserting itself.

Still, the idea of a soup like this one should have been was intriguing enough that it started me searching for others. As usual, I found a couple/few recipes that all gave me ideas for what I ended up creating.

The original recipe called for either Swiss chard or kale. Both are cruciferous vegetables, meaning they contain cancer-fighting antioxidants. They also contain healthy doses of of vitamins A and C as well as iron. Chard is a member of the beet family. Its flavor has been described as spinachlike—mild and earthy.

Kale is a mild-tasting member of the cabbage family. It has been called the archetypal winter green because it prefers cold climates—it will survive even if left in the ground all winter—and its flavor is actually enhanced by a winter frost. Both chard and kale have a slightly bitter undertone that adds depth to their flavors.

Marion has also used escarole in soups for that same slightly bitter touch. Any of these greens—as well as spinach—would work well in this soup, I think. Continue reading “A few simple ingredients take center stage” →

Two continents, one plate: Biryani chicken breasts

Indian biryani curry paste gets a little Tex-Mex help in firing up spicy Biryani Chicken Breasts with a side of Coconut Rice Pilaf. Recipes below.

THIS IS AN EXCITING TIME FOR FOOD. There are more options now than ever before, from global grazing to eating local. And palates are more adventurous than ever before, as the minds and mouths of diners open up to cuisines and flavors from just about everywhere. The success of the Travel Channel’s Anthony Bourdain: No Reservations is a perfect example of this growing culinary curiosity. Continue reading “Two continents, one plate: Biryani chicken breasts” →