SoGood.TV: Cooking With HJ

Video: Salmon and Red Potato Hash

This hardly needs a recipe, but here goes. Use what ever leftovers you like or have on hand. 

2 teaspoons canola oil
1 cup leftover potatoes, chopped
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon chopped fresh herb such as dill (optional)
1 cup leftover salmon, flaked into pieces 
3 scallions, chopped

In a large non stick skillet heat oil until it just starts to shimmer. Add potatoes and let heat through and  brown, about 4 minutes. Break up into smaller pieces if desired. Add salt, pepper and a favorite herb. Flake in salmon and let brown about 3 minutes. Add scallions, stir. Check seasonings, add a pinch of whatever you think in needs. Serve with other leftovers and a tasty lager (or seltzer!)   

 

Recipe: Mussels Mariniére and Chardonnay

Almost a fool-proof dish, and very healthy. Low in calories, high in potassium and, most importantly, very tasty. Also flexible. If you don't have olive oil,  butter works. If you don't like fennel (though you must at least try it) skip it and add tomatoes, basil and shallots instead. I've even used red or rose wine in a pinch.  Whatever you do, don't throw out the liquid. Serve this with bread, the traditional "frites" or pasta to soak up every last bit.

2-3 pounds of mussels

2 tablespoons olive oil

1 fennel bulb, trimmed and sliced thin

1 large onion, sliced

4-6 cloves of garlic, chopped

1-2 tablespoons of fresh chopped herbs such as Italian parsley

3 scallions, chopped

1 cup dry white wine

salt and pepper to taste

Long gone are the days of soaking mussels to get rid of the sand, most are line grown and grit free by the time they reach your kitchen, especially if you get them from a great place like the Southold Fish Market. Be sure to rinse them well, however. You can gently rip off the beards if you find any. Make sure to check closely for open or cracked ones, those you can discard. Once clean, cover with a moist towel and keep cold until you are ready to use them.

Meanwhile, in a large dutch oven, heat olive oil over medium heat. Add fennel at let cook about 5 minutes until soft. Add onions and garlic, cook until softened about 4 more minutes. Add a pinch of salt to prevent browning if you'd like.

Add mussels to pot with herbs, scallions, white wine, a dash of salt and a few grinds of black pepper. Stir, cover and let cook until the mussels open, about 5 minutes. Discard any that are not open.

Grab a crusty loaf of bread, a cold bottle of Chardonnay (Paumanok Festival, 2009) and a big bowl for the shells. Enjoy!

 

Recipe: Flourless Chocolate Cake

Flourless Chocolate Cake

This is a very basic recipe, but there are a lot of steps. Click here for the video, enjoy!

12 ounce package of semisweet chocolate chips

3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces (plus some for pan)

6 large eggs, separated

¾ cup sugar, divided

2 teaspoons vanilla extract

1 teaspoon salt

¼ cup unsweetened cocoa powder

Confectioner’s sugar for dusting

 

Special Equipment:

SpringForm pan, electric mixer, two large bowls, rubber spatula for folding, parchment paper

 Heat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper.

 In a heavy bottomed medium sized pan, stir chocolate and butter over low heat until melted and smooth. Remove from heat; set aside to cool to lukewarm.

 In a large bowl, beat egg yolks and half of the sugar with an electric mixer until pale yellow and fluffy, about 3 minutes. Sift in cocoa powder; fold in melted chocolate mixture, then fold in vanilla extract and salt. Set aside.

 Meanwhile, in a second large bowl, whip the egg whites with an electric mixer. Make sure the beaters are clean and dry. When soft peaks form, slowly add the remaining sugar and continue to beat until medium peaks form. Stir ¼ of the egg whites into the chocolate mixture, then gently fold the remaining whites in two batches. Pour batter into prepared pan.

Bake cake until it has risen and the top cracks, about 45 minutes. A wooden skewer inserted into the center should come out with some moist crumbs attached. Cool cake in pan on rack.

 With a small knife, loosen the sides of the cake then remove the springform ring. Using a plate, gently press down on the cake to even it out. Invert cake onto cake plate. Peel off parchment paper and dust with confectioner’s sugar. Delicious with seasonal fruit and a Moscato d’Asti.

 

 

Video: Mussels Mariniére and Chardonnay

Mussels Mariniére and Chardonnay

Almost a fool-proof dish, and very healthy. Low in calories, high in potassium and, most importantly, very tasty. Also flexible. If you don't have olive oil,  butter works. If you don't like fennel (though you must at least try it) skip it and add tomatoes, basil and shallots instead. I've even used red or rose wine in a pinch.  Whatever you do, don't throw out the liquid. Serve this with bread, the traditional "frites" or pasta to soak up every last bit.

2-3 pounds of mussels

2 tablespoons olive oil

1 fennel bulb, trimmed and sliced thin

1 large onion, sliced

4-6 cloves of garlic, chopped

1-2 tablespoons of fresh chopped herbs such as Italian Parsley

3 scallions, chopped

1 cup dry white wine

salt and pepper to taste

Long gone are the days of soaking mussels to get rid of the sand, most are line grown and grit free by the time they reach your kitchen, especially if you get them from a great place like the Southold Fish Market. Be sure to rinse them well, however. You can gently rip off the beards if you find any. Make sure to check closely for open or cracked ones, those you can discard. Once clean, cover with a moist towel and keep cold until you are ready to use them.

Meanwhile, in a large dutch oven, heat olive oil over medium heat. Add fennel at let cook about 5 minutes until soft. Add onions and garlic, cook until softened about 4 more minutes. Add a pinch of salt to prevent browning if you'd like.

Add mussels to pot with herbs, scallions, white wine, a dash of salt and a few grinds of black pepper. Stir, cover and let cook until the mussels open, about 5 minutes. Discard any that are not open.

Grab a crusty loaf of bread, a cold bottle of Chardonnay (Paumanok Festival, 2009) and a big bowl for the shells. Enjoy!

Tilapia with Roasted Butternut Squash and Shallots

This tilapia is cooked exactly like the fish my red snapper video, so click here if you want to get a good visual. The main difference is price, as Red Snapper sells for a whopping $17 a pound, and the much "greener" Tilapia sells for about $7.50.

Either way, this is a flexible dish that works fabulously well with roasted vegetables from any season. I chose Brussel Sprouts, Squash, Shallots and Carrots, but Turnips or Parsnips would be good, too. Perfect for fall day after the farmer's markets debut their cold weather produce.

For the Roasted Vegetables:

1/2 butternut squash, peeled and cut into 1/2 inch pieces

1/2 pound brussel sprouts, cut in half

1 large carrot, cut into half moons

1 large shallot, sliced

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Heat oven to 375 degrees. In a 9x13 baking dish toss vegetables with olive oil, salt and pepper. Shake dish to evenly distribute into one (crowded) layer. Roast until softened and brown, turning once, about 25 minutes.

For the Fish

4 tilapia fillets

1/3 cup flour

1 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper divided

2 tablespoons canola oil

4 tablespoons butter

juice of 1/2 lemon

2 tablespoons capers

Meanwhile, in a shallow bowl mix flour and half of the salt and pepper. Each tilapia fillet has an obvious line down the middle. Simply cut along it to split the fillet into two pieces. One is thicker than the other, both are delicious.

In a large skillet, heat the canola oil. Season 4 pieces of fish, dredge them in the flour and shake off excess. Place fish in hot skillet and cook until lightly browned on each side, about 5 minutes total. Remove to a warm platter. Repeat with second batch.

Drain skillet of any excess oil, but do not wipe. Add butter and let bubble and brown. Once it is a hazelnut color, turn off the heat and add the lemon. Be careful, it may splatter. Add capers and put in a serving bowl or gravy dish. Plate fish with roasted veggies and drizzle the butter sauce wherever desired. Fantastic with a big California Sauvignon Blanc.

Chicken Curry

 

I made this chicken curry during the last snow storm using what I happened to have in my pantry and fridge. Of course, I sometimes have a wacky assortment of items, but there's nothing too exotic in this dish, and it's very satisfying and cheering on a dreary night. 

2 tablespoons good quality curry powder (or more if you like it hot)

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 pound chicken cutlets, cut into 1" pieces

1 onion, diced

6 cloves garlic, minced

1 small slice of ginger, minced (about 1 teaspoon)

1 small eggplant, peeled and cut into 1" pieces (about 2 cups)

5 small red potatoes, quartered (about 1- 1 1/2 cups)

2 carrots, sliced

1 can coconut milk (not the sweet kind!)

1/2 pound snow peas, cut in half if desired

Red pepper flakes to taste

In a medium sized bowl, combine chicken, curry powder, salt and pepper. Let sit for up to 30 minutes or refrigerate for an hour.

Meanwhile, in a dutch oven or large saute pan, heat 1 tablespoon of oil and saute onions until softened about 3 minutes. Add garlic, ginger, and ONE HALF of the diced eggplant, potatoes, and carrots. Let cook for about 6 more minutes until veggies start to soften. Remove to a bowl and set aside.

Wipe skillet, add remaining oil and cook chicken in a single layer (you may need to do two batches) until browned and cooked through, about 6 minutes. Remove to a separate bowl and set aside.

Do not wipe skillet. Over medium low heat, add coconut milk to pan and carefully scrape up any browned bits that may have gathered. Return vegetables to the pan and let cook until the potatoes and carrots are softened. The eggplant will almost melt away, and the milk will cook down and thicken.

Return chicken to the pan with remaining eggplant and snow peas, and cook until tender. Season with hot red pepper flakes to taste. Serve over rice. Even better the next day.

Shrimp Scampi with Roasted Cauliflower

This time of year I roast vegetables frequently and have found they work beautifully with seafood. This tasty dish is flexible and a snap to prepare. Add any winter veggies you like. I added two sliced carrots for my cauliflower averse child which added a nice bit of color on a cold night.

Roasted Cauliflower

1 cauliflower cut up into small florets

2 tablespoons olive oil

1/4 teaspoon salt

freshly ground black pepper

1 scallion, sliced fine

Shrimp Scampi

1/2 pound linguine

1 tablespoon butter

3 tablespoons olive oil

5 garlic cloves, minced

1 pound large shrimp, cleaned 

1/2 teaspoon of salt

1/8 teaspoon freshly ground black pepper

Zest of 1 lemon

Juice of 1 1/2 lemons

3 tablespoons chopped fresh parsley

1/8 teaspoon hot red pepper flakes

Directions for Both

Heat oven to 375. In a 9x13 glass pyrex or corningware dish, toss cauliflower, salt, pepper and olive oil. Don't worry if the pan is a little crowded. Shake dish to distribute veggies evenly. Roast for 25-30 minutes stirring occasionally. Add scallions 5 minutes before finishing.

Meanwhile, cook linguine according to package instructions. In a large skillet, heat oil and butter, add garlic and let brown for about 1 minute. Season shrimp with salt and black pepper; add to pan and cook until just curled and opaque. Turn off heat; stir in remaining ingredients. Drain pasta, and toss with shrimp mixture. Serve with cauliflower and a dry Chardonnay from Macon. Lovely

Video Recipe: Savory Bacon Tart

Many good supermarkets now carry creme fraiche and fromage blanc. As a replacement you can use sour cream and cottage cheese, only you have to blend it in a food processor or blender.

It is not necessary to make your own puff pastry, but if the spirit moves you, don't let me stop you. And this dish never met a wine it didn't like, so feel free to chose your favorite one. It's an easy holiday hit or a sophisticated lunch with a salad.

8 ounces puff pastry (available frozen in most markets)

flour for rolling pastry

1/2 cup creme fraiche

1/2 cup fromage blanc

1 1/2 tablespoons flour

1 tablespoon olive oil

1/4 teaspoon salt

freshly ground black pepper

4 ounces of bacon, sliced into 1/4 inch strips

1 large onion, sliced thin

Heat oven to 325F degrees or temperature suggested on pastry package. Flour work surface and carefully roll out pastry into a rectangle of 1/4 inch thickness. It should be big enough to fill a large baking sheet. (For individual tarts, cut into disks with pastry cutter.) Roll the pastry onto the baking sheet and prick all over the with a fork. Place in freezer for 10 minutes. Place in oven and "blind" bake for 10 minutes. Remove and set aside.

Meanwhile, in medium bowl mix creme fraiche, fromage blanc, flour, oil, salt and pepper. Set aside in refrigerator. Heat frying pan and cook bacon until it starts to brown, about 2 minutes. Add onions and cook until softened but not caramelized. (The dish may be prepared ahead to this point.)

When ready to bake, heat oven to 425F. Smooth cream mixture over pastry, then sprinkle the bacon onion mixture on top. Bake until cream starts to brown and puff just a bit, about 15 minutes. Let cool slightly and cut into 2 inch serving squares.

Chicken Soup in June

Hard to believe June is almost over. Hard to believe it is June at all. Pretty gray and chilly here in Brooklyn, but I did save on air conditioning and sunblock. In yet another strange seasonal turn, one of my best meals of the month was good old Chicken Noodle Soup. We had a mild case of the flu here in Casa Johnston-Eriksen over the last few weeks, not fun at all, but thanks to lots of Purell, Kleenex and Netfliks, everyone is well.  The soup helped, too.   By the way,  Stacia's Bajan Chicken Soup is a whole other level of wonderful, so stay tuned, my two Barbados videos will be up in the next week!

2 tablespoons olive oil
2 large carrots, roughly chopped
1 large leek, cleaned and sliced
1 medium onion, roughly chopped
2 celery ribs, roughly chopped
2 large sprigs parsley
1 chicken, cut into pieces (or purchased that way)

1 cup string beans, chopped
2 large zucchini or summer squash, sliced into thick half moons
2 ears of corn, kernels sliced off
1 cup peas
1 cup baby carrots
1/2 pound of broad egg (or eggless) noodles
salt and pepper to taste

In a large pot, heat olive oil. Add carrots, leek, onions, and celery. Cook until just softened, but not browned, about 6 minutes.  Add chicken parts, and parsley. Fill pot with water to about 2 inches from the top. Bring to a boil, the turn down to low.  Let simmer for about 40 minutes.  Skim off the top of the broth from time to time, to remove the fat and other bits that tend to rise.

After 40 minutes, remove the choice pieces of chicken, i.e. the breast and the legs. Let the broth continue to cook at least another 40 minutes. Meanwhile, remove the meat from the cooled chicken parts and cut or tear into small pieces. Set aside, put the bones back into the stock pot.

When ready, strain stock into a large enough container, I use my biggest stainless bowl. Discard chicken and vegetables, making sure to save all the choice pieces of meat. Return stock back to the pot, add string beans, carrots, zucchini, corn, peas and noodles.  Simmer until done, add chicken and season to taste.

Serve, with love, to your ailing patient, and save the rest for a rainy day. It freezes really well.

Roasted Ratatouille

Funny how that little Pixar film made this dish a winner with kids. Prepared traditionally, it takes four pans and tremendous patience. This easier version, though not exactly effort free, is quite yummy however. Add crusty bread and a few dollops of goat cheese and call it lunch.  Or serve it as a side with simply prepared fish such as snapper or stripped bass.  In an unusual move to complicate my life I now salt my eggplant before cooking it.  Sigh. I think it yields a better result, but I wish it didn't, as it requires time and forethought, two things I have in short supply.  Either way, this is a lovely French vegetable stew worthy of a warm sunny day, and a bright Sauvignon Blanc. 

1 eggplant
2 zucchini, diced into half inch pieces
1 yellow squash, diced into half inch pieces
1 orange bell pepper, diced
1 green pepper diced
1 large onion, cut into large dice
6 cloves garlic, 4 cut into large pieces, 2 minced
1 pint of grape tomatoes (or more if you like)
2 tablespoons fresh thyme (or  2 teaspoons dried)
2 tablespoons fresh oregano (or 2 teaspoons dried)
1/4 cup olive oil (just enough to coat well)
salt and freshly ground black pepper

Peel eggplant (optional), cut into 1/2 inch pieces, place in colander and sprinkle with kosher salt, toss to coat. Place colander in bowl and let sit for at least 30 minutes, but not more than 1 hour.  Rinse well, and squeeze dry.  Heat oven to 350F.  Mix eggplant and remaining ingredients in a large bowl and toss.  Place in large baking dish (you might need two) and cover with aluminum foil.  Bake for about 45 minutes.  Remove foil, and continue cooking for an additional 30-45 minutes. This makes a lot, so feel free to reduce the amount of veggies, it is very flexible. Enjoy!