How Did You Cook That

How Did You Cook That

Roasted Garlic Tomatoes with Thyme

by

Fresh summer tomatoes don’t last forever. But there are a few tricks and tips to keep them around for most of the fall and winter.

Last year I bought Alison Roman’s book, Dining In. It’s a great cookbook. Especially for those of us with small kitchens. In the book she has this fabulous recipe for slow roasting vine-ripened tomatoes for her Roasted Tomato and Anchovy Bucatini. I now use a variation of her recipe when I have an abundance of fresh tomatoes. They keep in the freezer for up to 6 months. Mine never last that long. I eat ’em up waaaayyyy before that.

Try this recipe on for size and keep enjoying your harvest of summer tomatoes all autumn long.

Roasted Garlic Tomatoes
Print Pin

Roasted Garlic Tomatoes with Thyme

Slow roasted tomatoes seasoned in a confit of garlic, thyme and olive oil.
Course Dinner, Lunch, Snack
Keyword Roasting, Tomatoes, Vegetables
Total Time 3 hours
Servings 4

Ingredients

  • 5 lbs small vine-ripened tomatoes (or as many as you have;)
  • ½ cup olive oil
  • 5 large garlic cloves, minced
  • ¼ cup fresh thyme, stripped from stems
  • Kosher salt
  • ground black pepper

Instructions

  • Preheat oven to 225°.
  • Rinse tomatoes, remove stems and cut in half through the middle.
  • Lay tomatoes, cut side up, side by side on a baking sheet. You may need a few baking sheets for this project.
    Tomatoes and Garlic
  • Drizzle tomatoes with olive oil. It will flow down and fill the baking sheet.
  • Evenly distribute garlic and thyme among each of the tomatoes, sprinkling over the tops. Season generously with salt and pepper.
  • Roast in the oven for 2½-3 hours, rotating the baking sheets every hour. The tomatoes with shrivel up and your house will smell like heaven. (Be sure to turn on your oven vent.)
  • Remove from oven. Use immediately.
  • If freezing, allow to completely cool. Divide evenly into freezer safe storage containers, making sure to pour the olive oil and any bits of thyme in with each group of tomatoes. The oil is what makes these little roasters shine. Put the date on the containers and freeze.
  • Roasted tomatoes keep in the freezer for up to 6 months.

Crisp Green Salad with Sweet Honey Vinaigrette

by

Citrus Salad

Simple green salads with fresh fruit look so beautiful and taste divine. This fresh crisp salad is no exception. Here are a couple of tricks to add to your arsenal that’ll ensure your salad is bright and super tasty.

Most importantly, you gotta get the dressing into all the right places without weighing down the fresh fruits and lettuces. In order to do this just layer and drizzle, layer and drizzle. No tossing of this salad.

You can make this salad with or without berries. The real magic here is in the prep. For example, each leaf of lettuce gets washed and brown ends removed. It may seem like a tedious step but it yields an amazing salad.

The vinaigrette had just a simple few ingredients that you probably have on hand in your pantry. When added all together your salad will scream, “eat me now!”

Green Salad
Print Pin

Crisp Green Salad with Sweet Honey Vinaigrette

Crisp green salad with sweet honey vinaigrette. Make it with or without fresh fruit.
Course Main Course, Side Dish
Keyword Salad, vegan, Vinaigrette
Total Time 20 minutes
Servings 4

Ingredients

Lettuces

  • 2 heads butter bibb lettuce organic
  • 2 large Belgian endive organic
  • 1 Romaine heart organic
  • 1 large grapefruit, peeled, sectioned and cut into ½ inch pieces (optional)
  • 1 pint fresh berries (optional)
  • ideas for added fruit: fresh peaches, avocado, apple (optional)

Vinaigrette

  • 1 large shallot, minced can use a red onion if shallots are not available
  • 2½ Tbsp sherry vinegar
  • 1 Tbsp Dijon mustard
  • pinch red chile flakes
  • 1 Tbsp warm water
  • ¾ cup extra virgin olive oil
  • 1 Tbsp honey
  • 2 sprigs fresh thyme, stripped
  • 1 large clove garlic, grated
  • Kosher salt and ground black pepper

Instructions

  • IMPORTANT: How to wash the lettuces. This step is important to wash off any residual soil or possible contaminants used in packaging. Trust me, you'll notice the difference.
    Fill a large bowl with lukewarm water. Remove wilted and browned leaves from the lettuces.
    Trim each head at the root. Leave butter-lettuce leaves whole. Cut large leaves of romaine and endive in half, then drop into water. Swirl lettuces in water, then drain. Fill bowl again with clean cool water and wash twice more. Rinse one more time with cold water, then transfer to a salad spinner to dry. Gently wrap in paper towels or clean dish towels. Set aside.
  • Rinse minced shallot with cold water. Drain, then place in a medium bowl. Add vinegar and warm water. Let sit for 2 minutes, then whisk in oil, mustard, honey, thyme, garlic and a large pinch of salt. Taste, and adjust salt and vinegar as needed.
  • In a large salad bowl carefully pile a generous handful of the washed lettuces. Add fruit (if using) Sprinkle with salt and pepper. Add a generous drizzle of vinaigrette. Add another handful of salad, more fruit (if using) salt, pepper and vinaigrette. Repeat until lettuces (and fruit) are all in the bowl. Add another drizzle of dressing.
    Serve.
    This salad is best fresh. Be sure to make it just before serving.

Number One Ice Cream

by

Number One Ice Cream

Simple Pleasures

I love to make ice cream in the summer. And the winter. Just about any time at all, really. I’m a sucker for its creamy, rich, frosty deliciousness. Pretty much any flavor will do to satisfy my craving when it hits. Number One Ice Cream is my easy recipe base for all my ice cream experiments.

What's In This Stuff

The options for flavors are as varied as your imagination. Cone or cup? Dairy, non-dairy or sorbet? All fair game. And if you make your own ice cream you can control the amount of sugar to add. Bonus!
Additionally, your own homemade ice cream will have low or no saturated fats and preservatives. You get to remove all the nasties that you’d find in a bucket of cream from the local market. What’s not to love about making it yourself? Trust me, the effort is sooo worth it.

Mixing It Up

I make ice cream using a very simple Cuisinart ice cream maker. I’ve had this model for several years. It’s easy to use and has very few parts, making it a breeze to clean up. I’ve had a few ice cream machines throughout my life. In fact, my kids got me one as a gift for Mother’s Day one year. In all honesty, they gave it to me in anticipation of me making them a batch of ice cream as a Mother’s Day treat…for them!

Every time I make a new flavor of ice cream I start with this same base. Once you have it down, you’ll find it’s very easy to gather the ingredients for your recipe each time. With this number one ice cream recipe as the base, you’re covered. From here you can create, adjust, alter and omit to your heart’s content. Of course, you can always add nothing to it and dig in to the sweet cream goodness of this ice cream base just as it is.

Ice Cream Churn
Print Pin

Number One Ice Cream

A creamy rich custard base for any flavor ice cream
Course Dessert
Keyword Ice Cream
Cook Time 25 minutes
Chill Time 2 hours 15 minutes
Servings 10

Equipment

  • Ice Cream Maker

Ingredients

  • 5 large eggs, separated, use yolks only save the egg whites for an omelet later
  • 1 cup whole organic milk
  • 2 cups organic heavy cream
  • ⅔ cup raw organic sugar Use less sugar if desired. Especially if your add-in flavors are fruit or chocolate with added sugars.
  • 1 Tbsp pure vanilla extract
  • 1½ tsp salt
  • 2 Tbsp bourbon or vodka Tip: Adding alcohol to homemade ice cream lowers its freezing point. Added alcohol increases the proportion of liquid syrup to solid fat and ice, which will make your ice cream soft and scoopable, not frozen solid. You can add more than 2 tablespoons if you wish but adding more than 5-6 tablespoons will cause your ice cream to not freeze much at all and remain soupy.

Instructions

  • Whisk egg yolks together in a medium bowl or large 4 cup glass measuring cup until creamy and bright. Set aside.
  • In a heavy bottomed sauce pan add the milk, heavy cream, sugar, vanilla and salt.
  • Stir on medium low until sugar is dissolved and milk is just beginning to get hot. Do not let it boil or create a film on the top.
  • Note: If you've never made a custard before, you might wonder about "tempering."
    This recipe is a custard which means it has eggs in it. It is not a vegan ice cream.
    When eggs get hot, they cook. We DO NOT want our eggs to scramble. We DO want them to become silky smooth and help the hot cream become a thick rich custard. Tempering is the process of very slowly warming the eggs to the temperature of the hot milk without scrambling them.
  • Temper the egg yolks by very slowly drizzling or ladling 1 cup of the hot milk mixture into the egg yolks, whisking constantly. Once the milk and eggs are fully incorporated, slowly add the tempered egg and milk mixture back into the saucepan of remaining hot milk.
  • Turn the heat up to medium and stir constantly until the custard coats the back of a spoon.
    Custard
  • Turn off the heat and allow to cool. Once ice cream is cool stir in alcohol, if using. This is also the time to stir in any flavors that you want to add. (Ideas: Chopped strawberries, peaches, bananas, berries, cream cheese, chocolate, cocoa, chocolate chips, espresso powder, macha, nuts, marshmallows. The options are endless.)
  • Cover the pot and put it into the refrigerator.
    (I like to do this to continue to slowly drop the temperature of the custard. This keeps ice crystals from forming too fast and making your ice cream icy. Slow chilling before churning makes for a creamier cream.)
    Allow to chill for an hour or overnight.
  • Pour the chilled cream mixture into prepared ice cream maker. Churn according to manufacturer instructions.
  • Scoop into bowls and be happy.

Freezing Tip! Grab a loaf pan and cut out a piece of parchment paper the same size as the top of the pan. Scoop churned ice cream into the loaf pan. Then cover with the parchment paper, letting the parchment paper lay directly on the ice cream. Finally, slide the entire loaf pan into a gallon size zip top bag, squeeze all the air out of it, zip and freeze. This process will ensure that your ice cream stays scoopable for days to come. You can modify this tip to do with any container you store the ice cream in.

    Street Corn Soup

    by

    Mexican Street Corn Soup

    If you’ve ever stopped at one of LA’s famous elote carts for street corn on the cob, you know. You really know. LocoLotes, the famous Elote Man, El Esquite. These specialty food carts serve up grilled corn on the cob rolled in seasoned mayo then rolled again in cotija. Sprinkled with spicy ground chili…this is Mexican Street Corn and it’s the s#%t.

    I make elote at home during the summer, and it’s delish, but eating it on a steamy downtown sidewalk, fresh off the cart is another level. ⁠
    Anyway, I decided to try a souped up version of my favorite corn by chopping and tossing all those street vendor ingredients into a pot. What came out is this crazy yummy Mexican Street Corn Soup.

    When corn is plentiful during the summer this is a fun twist on the usual corn on the cob. Try adding a little less broth then serve it cold as a corn salsa with chips. Whatever you do, make extra, cuz trust me, you’ll want more. ⁠Street Corn Soup keeps for up to a week in the fridge.

    Mexican Street Corn Soup
    Print Pin

    Street Corn Soup

    A souped up version of my favorite street corn made with cream, spices and Mexican cheese.
    Course Dinner, Lunch
    Cuisine Mexican
    Keyword Grill, Soup
    Prep Time 10 minutes
    Cook Time 1 hour
    Servings 4

    Ingredients

    • 6 ears fresh corn on the cobs
    • 2 Tbsp butter
    • 1 medium red onion chopped
    • 1 medium Fresno or poblano pepper seeded and finely diced
    • 2 large garlic cloves minced
    • 1 tsp dried oregano
    • 1 Tbsp epazote (see note) finely chopped
    • 1 bay leaf
    • 1 cup vegetable broth
    • 3 small to medium potatoes, cut into ½ inch cubes I use small baby gold or baby red potatoes
    • 1½ cups whole milk
    • ½ cup crema mexicana or heavy cream use extra for topping
    • 1 Tbsp ancho chile powder, Tajin or regular chile powder keep bottle handy for topping
    • ⅓ cup cilantro finely chopped, some reserved for topping
    • ½ cup crumbled cotija or queso fresca
    • 1 large avocado (optional, topping)
    • lime wedges (optional, topping)

    Instructions

    • Shuck the corn and grill on an open BBQ or use your broiler. You want to get that nice caramel brown char on the outside of the corn. I prefer the BBQ because it doesn't heat up my kitchen and it adds a nice smoky flavor to the corn. This can also be done a day ahead. You can keep the cobs in the fridge for a day till you're ready to cut off the kernels and make the soup.
      Grilled Corn
    • Cut the kernels off the cobs and set aside. Save the cobs too. You will add them to the soup for an extra rich corn flavor.
    • In a large saucepan, saute the onions in butter with the diced peppers
    • When the onions are translucent, add the garlic, oregano, epazote (if using) and bay leaf. Cook for an addition 3-4 minutes then add the, corn, corn cobs and vegetable broth.
    • Allow soup to simmer for about 10 minutes then transfer about ½ of the mixture (without the corn cobs!) to a blender or food processor and puree.
    • Return corn puree to the saucepan and add the potatoes, milk, crema and chile powder. Continue to simmer on low heat until the potatoes are soft. Add more broth if needed. Salt and pepper to taste.
    • Once potatoes are soft, ladle the soup into bowls and top with cotija or queso fresca, sour cream, cilantro and a dash of chile powder. Load on any other toppings that strike your fancy.
    • Grab some chips and salsa, pour yourself an agua fresca and enjoy!

    Notes

    Epazote (pronounced eh-pah-ZOH-teh) is an aromatic herb commonly used in Mexican cuisine. Both the fresh leaves and tender stems are used in cooking. It has the flavor of oregano, mint, anise and citrus. It's native to Mexico and South and Central America. Here in the US you can find it in the produce section of your local Latin grocery store, usually with the fresh herbs. If you can't find epazote, substitute dried Mexican oregano.

    Egg In A Jar

    by

    Egg In A Jar
    Egg In A Jar

    On a recent trip to visit friends in Los Olivos we stopped at a cute cafe for breakfast one morning. And discovered Eggs In A Jar.

    My friend and I both ordered the same dish, neither of us ever having tried eggs in a jar before. And it was very special. The presentation itself was delightful. The ingredients were all farm fresh and local from the surrounding Santa Ynez Valley. We were both hooked and I took every bite deciphering how to recreate it in my kitchen when I got home.

     

    How To Make Egg in a jar

    The thing that makes this dish stand out is the addition of purple potatoes instead of regular golden or Russet. Although, if Yukon or Russet is what you’ve got available, by all means, use them. 

    Purple potatoes can be found at local farmers markets and, here in Southern California, they can be found in the produce section of stores like Whole Foods, Sprouts and other specialty-type grocery stores. They are high in antioxidants and minerals. Additionally, purple potatoes may help lower blood pressure and have a lower glycemic load than regular potatoes. They taste exactly the same as regular potatoes, but they look prettier. If you can find them, give them a try.

    If you have small clear jars, they work best for this dish. For starters, they are cute, but the clear jar really highlights the layers of ingredients. The potatoes, cheese, eggs and scallions. Total eye-candy. (Tip: repurpose jelly jars, small condiment jars, etc. for an eclectic look of different jars on the table. Save the planet, save your money.) Instead of jars, try a small clear glass or cup.

    The gist of the whole thing is simple: Herby mashed potatoes topped with gruyere (or cheese of your choice), a dollop of sour cream, a poached egg and chopped chives or scallions. It’s a tasty breakfast or brunch full of healthy ingredients plus it’s fun to eat. What more could you ask for? Maybe coffee or mimosas

    Egg In A Jar
    Print Pin

    Egg In A Jar

    Soft poached egg atop creamy, herby mashed purple potatoes. Served with a dollop of creme fraiche or sour cream, grated gruyere and chopped scallions. The whole thing fits perfectly into 4 ounce jars for a super fun breakfast or brunch.
    Course Breakfast, Brunch
    Cuisine American
    Keyword Cheese, Eggs, Herbs, Potatoes
    Total Time 35 minutes
    Servings 2

    Ingredients

    • 8-10 petite purple potatoes, peeled, cut into 1 inch pieces
    • 5 scallions, finely chopped use white and green parts
    • 2 Tbsp shallots, minced
    • 2 organic eggs large
    • 2 tsp white vinegar
    • 1 tsp kosher salt, for poaching water
    • 4 Tbsp creme fraiche or sour cream
    • 2-4 Tbsp grated gruyere
    • salt, to taste
    • pepper, to taste

    Instructions

    Mashed Purple Potatoes

    • Fill a pot of water. Add 2 Tbsp kosher salt. Drop in peeled potato cubes and heat to boiling or until potatoes are fork-soft. (Tip: potatoes cook from the outside in so be sure to drop your potatoes into cold water and heat them up with the water. That way you won't have hard centers as the hot water boils the outside first.)
    • Drain potatoes and return to pan, keeping heat on lowest setting. Add 2 Tbsp butter or vegan substitute. Mash until smooth, or if you're like me, slightly chunky.
    • Stir in ½ of the chopped scallions and 1 Tbsp creme fraiche or sour cream. Salt and pepper to taste.
    • Scoop potato mixture into cups. Sprinkle with grated gruyere.
    • Set aside or in a warm oven until your eggs are poached.

    Poaching Eggs

    • Fill a small sauce pan about 2 inches up the side with water. Add vinegar and 2 tsp kosher salt.
    • Heat water to just under boiling, to the point where tiny bubbles collect on the bottom of the pan.
    • While water is heating, crack each egg into an individual ramekin or small custard cup. Careful not to break the yolk.
    • When water is ready, swirl it around rapidly with a spoon to create a whirlpool, then gently slide each egg into the middle of the whirlpool. (Note: You'll need a bigger saucepan if you're poaching more than 1 or 2 eggs.) The whites will swirl around a bit but the whirlpool should contain it. RESIST the urge to touch or coax the eggs.
    • Immediately turn off the heat, cover your pan and set a timer for 5 minutes. DO NOT LIFT THE LID OR STIR THE EGGS. Trust the process and in 5 minutes you'll have perfect poached eggs.
    • After 5 minutes remove the eggs from the water with a slotted spoon and slide each one onto the top of the mashed potato mixture in the cups.
    • Top eggs with remaining creme fraiche and chopped scallions.

    Seasoned Black Beans

    by

    Seasoned Black Beans
    You know those cans of seasoned or Cuban style black beans at the grocery store? I used to buy those beans to keep on hand for a rainy day, but no more!  Slow-cooking dried black beans is one of the best changes I ever made to my pantry. Simmering on the stove, they soak up the savory flavors of onions, sweet red peppers and cilantro. Delicious!
     
    Slow-cooking black beans allows them to develop a rich and savory flavor. Use these creamy black beans for soups, tacos, burritos, or anything you can imagine to go with beans. You can even mash them and recook them to make refried black beans. They are so versatile and once you try them, you’ll never look at those canned beans in the same way again.
    Seasoned Black Beans
    Print Pin

    Seasoned Black Beans

    Course Dinner, Side Dish
    Cuisine American, Mexican
    Keyword Beans
    Prep Time 10 minutes
    Cook Time 2 hours
    Servings 6

    Ingredients

    • 2 cups small dried black beans
    • 4 cups vegetable broth chicken broth works fine too
    • 1 small red bell pepper chopped
    • 1 small yellow onion chopped
    • 2 Tbsp olive oil
    • ⅛ cup fresh cilantro finely chopped
    • 2 tsp salt
    • 1 tsp ground black pepper
    • 1½ tsp cumin
    • ½ tsp cayenne

    Instructions

    • Rinse black beans. Set aside to drain.
    • In a medium saucepan heat olive oil and saute red peppers and onions until translucent.
    • *** If you make these beans in a crock-pot, add the sauteed vegetables to the crock pot and then add the rest of the ingredients.
    • Pour in vegetable broth and rinsed black beans.
    • Season with cumin, salt, pepper and cayenne.
    • Bring to a low boil then turn down heat to low. Allow beans to simmer for about an hour, stirring to make sure the beans don't stick to the bottom of the pan. Add water or more vegetable broth as needed to keep the beans nice and brothy.
    • At 1 hour add the chopped cilantro and season to taste. Simmer for another hour or until beans are soft and creamy.
    • Eat immediately or refrigerate up to 1 week.
      Beans can also be frozen for up to 3 months. Transfer the cooled and cooked beans, with the broth, to a freezer-safe bag or re-usable storage container. Remove as much air as possible.
      When freezing, consider separating beans into single serving sizes and write the date on the container.

    Homemade Corn Tortillas

    by

    Homemade Corn Tortillas

    It’s Easy. Really.

    If you learned one kitchen skill to change all your Mexican food recipes, this would be it. Homemade corn tortillas, made from scratch. And it’s so much easier than you might think.  Once you learn this very easy recipe you’ll rarely buy tortillas from the end cap at the grocery store again.

    Take the plunge and buy a cast iron tortilla press. You’ll be happy you have it. For around $20 it’s a small tool and you can tuck it away in the bottom of your pantry. I use an 8″ Victoria brand tortilla press and line it with a zip top bag. (Wash the plastic bag to re-use for the next batch of tortillas.)

    Downsizing

    Walking through the grocery store last week I noticed that my cart was more empty than it has ever been. No more need to pick up bread, pasta or tortillas. Over the years I’ve learned to bake bread and English muffins.  I make pasta of all kinds, and pizza dough too. And using this recipe I mix up homemade tortillas in no time at all.

    Having a good supply of organic flour and corn masa at the ready means you can put together dinner easily without making a last minute dash to the grocery store. I have a very small Los Angeles kitchen which means not a lot of room for gadgets and extra tools. And honestly, you don’t need ’em for this.

    Be a little patient. If they aren’t just right the first time around, I promise, you’ll get it. Understanding the best consistency of the dough comes quickly. You’ll know you’ve got it right when the dough feels like Play-Do and doesn’t stick to your hands. The press takes a little getting used to but lining it with a zip top bag will make the job sooo much easier.

    Tip: Cut off the zipper of a zip top bag then slice down the two sides of the bag so that it opens like a book. Lay the bag inside the press, open, set your ball of dough on the open bag, close it, press, open and toss the flattened dough on the griddle.

    I hope you will try this recipe and discover the convenience of making your own homemade corn tortillas.

    Homemade Corn Tortillas
    Print Pin

    Homemade Corn Tortillas

    Course Appetizer, Dinner, Lunch
    Cuisine Mexican
    Keyword Bread, Tortillas
    Prep Time 15 minutes
    Cook Time 10 minutes
    Servings 20 tortillas

    Equipment

    • Cast iron tortilla press
    • Zip top bag

    Ingredients

    • 2 cups 2 cups masa harina Make sure to buy Nixta Masa. NOT INSTANT. It's fairly readily available in grocery stores throughout the US and always available in Latin grocery stores.
    • 1 tsp kosher salt
    • 1 ½ cup hot water not boiling (about 120°)

    Instructions

    • Cut the sides of a zip top bag along the seams. Leave the bottom seam uncut. Cut off the zipper. The bag should now open and close from the bottom seam, like a book. Lay the bag inside of your tortilla press until ready to use.
      Tortilla press
    • Combine masa harina and salt in a large mixing bowl.
      Masa Harina
    • Add 1½ cups hot water and stir till it just comes together but still has dry corn flour. Then ditch the spoon and get your hands in there. Knead the dough, squeezing, pressing down with the heel of your palm, then folding over. Knead for 3 minutes. Cover bowl with a damp tea towel and let it rest for 5 minutes.
    • After 5 minutes knead the dough again for about 3 more minutes. The dough should not stick to your hands. It should feel like play-do or that magic sand stuff that kids play with.
    • Break off pieces of dough and roll into ping pong sized balls.
    • Heat a griddle or flat skillet till very hot. Add a couple drops of canola oil to the skillet and brush around to evenly coat.
    • Use a cast iron tortilla press to get the most consistently even and perfectly round tortillas.
    • Heat a griddle or flat skillet till very hot. Add a couple drops of canola oil to the skillet and brush around to evenly coat.
    • Lay the cut zip top bag inside the tortilla press. Open it like a book and place one of the balls of dough on the bag. Fold the bag over onto the dough ball and then press the ball with the iron press. Open the press and lift out the flattened dough, open the bag and peel off into your hand. Then lay the tortilla on the hot skillet.
    • Heat for about 1 minute until golden brown spots form on the bottom of the tortilla. Flip it and do the same on the other side. Remove from griddle and keep warm in a tortilla warmer or wrap up in a clean tea towel. Fold the towel over each tortilla so they are all wrapped up inside but not stacked on top of each other. When the towel is full, start another.
    • Use tortillas immediately while still warm or store them in a sealed plastic bag in the refrigerator for up to 3 days. Around my house any leftover tortillas get eaten within a day so I just leave them on the counter wrapped in the towel and everybody can grab 'em when the craving hits.

    Kung Pao Chicken

    by

    Kung Pao Chicken

    Kung Pao Chicken. I love to say it. This dish is one of my favorite entrees to order in a Chinese restaurant. Especially if it’s sweat-on-your-brow spicy.  It’s a traditional Chinese dish made in a wok or skillet. and it packs a punch. The chicken is tossed with ginger, garlic, spicy peppers and Chinese seasonings. The ingredient I really love in Kung Pao Chicken is the roasted whole peanuts tossed in for crunch. Arguably the best part. Peanuts, peanut oil, peanut butter…definitely my super-food. And the spice. Mmm, spice.

    If you’re buying the ingredients for the first time stock up and fill your pantry with Asian food items so you can keep making more Asian dishes. All the ingredients, like dried peppers, peanuts, soy sauce, rice wine, and cornstarch keep well in the pantry or fridge. Once you gather them, you’ll find yourself reaching for them again and again.

    If you don’t have a wok, use a large heavy skillet. Additionally, any available cut of chicken will do. Fresh, frozen, thighs or breasts. Think of Kung Pao as a toss together and eat kind of meal because there’s never a good reason to obsess about getting everything “just right”. Trust me, it’s all about the sauces and spices. And the peanuts, don’t forget the peanuts. 

    Print

    Kung Pao Chicken

    Servings 4 people

    Vermiculture for the Kitchen?

    by

    Worm Farm

    Why Vermiculture?

    Can worms save the planet? Well, I’m just an amateur backyard scientist and worm farmer but my biased observations say, yes.  At the very least the little wigglers have saved my kitchen and my yard. And my carbon footprint is fading fast. As of this year I am at nearly zero with the trash I take to the street every week. And my compost bin is overflowing with rich black worm deposits that I put back into my plants.

    So, what’s the big deal about worms anyway?  First off, vermiculture is a lifestyle that nearly anyone can adopt, no matter if you live in a small apartment or have a backyard. Second, farming worms will reduce your kitchen waste dramatically. And third, your potted plants, garden herbs and veggies will be nourished and healthy, enjoying a seriously reduced risk of disease and un-friendly microbes.

    Is It Doable?

    To begin with, worms are pretty cheap. (Mine were free. I gathered them along the hiking trail after a huge downpour several years ago.) When buying, order the very smallest amount available. Be patient and feed them well, I assure you, they will MULTIPLY.

    You can make your own DIY worm farm for your little friends or use something like the Worm Factory farm I use. (Didn’t pay full price for this little condo either. I found a neighborhood post online from a person donating their used farm before they moved) The internet is full of ideas and options for housing and growing worms.

    Contrary to popular belief, worms do not smell bad. In fact, the kitchen odor I used to have from my garbage disposal and kitchen trash can is completely eliminated. There is no smell besides the yummy aroma of good home-cooked food in my kitchen. Worms are not gross. (They can be kinda cute) They do not bite. And they are very cool hermaphrodites with zero hangups about that. They just do their thing, making the world a better place, one bite and poop at a time.

    What I Do

    Every week I siphon off between 2-4 cups of amber liquid from the bottom of the worm farm condo and use it to fertilize my herbs and potted plants. I scoop out spades full of rich black droppings from the lower levels of the farm to use all over my garden and yard. I also mix it in with potting soil when planting new starts. The deposits actually look and smell like high grade composting soil that you find at the local nursery, not poop or manure. There are many worms that go along with those scoops  and back into the soil around my yard. The worms continue to grow and feed on the soil throughout the yard, aerating the soil and keeping it workable, healthy and nutrient-rich.

    The Benefits

    These powerhouse little eaters keep my kitchen clean and food waste to a minimum. I feed them egg shells, shredded egg cartons and paper, pancakes, waffles, bread and yeast discard, and most organic waste that is NOT citrus.

    I no longer buy plastic bags and containers of fertilizer for my plants. The waste reduction is one of the coolest things about this little lifestyle tweek. I’m now 5 years into worm farming and befriended the lowly worm is still at the top of my happiness list.

    If you do vermiculture/vermicomposting and have some good tips and tricks, I’d love to hear about it. Please share your adventures.

    Worm Tea
    Worm Castings

    Shrimp Po’boy Sandwich

    by

    Fried Shrimp Po'boy Sandwich

    The New Orleans Po’Boy

    Sinking your teeth into a crispy Cajun fried shrimp po’boy is an experience of a lifetime. Plump and spicy, battered and fried shrimp piled on a perfectly crisp French baguette and dripping with creamy remoulade sauce. That’s what I call living.

    This sandwich is called a po’boy because it was originally sold to striking streetcar workers in New Orleans in the 1920s. They were tasty and cheap and quickly got the name, “poor boy” sandwich. They soon became famous among NOLA’s working class dockworkers and tradesmen and because they are so damn delicious they found their way into every corner of society in New Orleans. 

    The best po’boy sandwich I’ve ever eaten can be found at Domilise’s Po’boy and Bar along the River in New Orleans.  Grab a bag of Zapp’s chips from the bar, an ice cold bottle of Abita beer or root beer and call it a day.

    What makes that sandwich so good? In my humble opinion, it’s the bread. Or the fresher than fresh Gulf Shrimp caught just down the road. But then…there’s the sauce, the remoulade sauce. Definitely the sauce. And it could just be the fact that I was in New Orleans, eating with the locals, my friends and family. A fried shrimp po’boy just feels like “home”.

    What’s in a Po’Boy?

    Actually, you can order just about any kind of filling for your po’boy. Fried catfish is a local favorite as well as fried oysters and roast beef.

    Once you’ve chosen your filling, you’ll need to decide if you want it “dressed” or not. “Dressed” in New Orleans speak means it’s topped with lettuce, juicy tomatoes, sliced dill pickle rounds, and mayo. And if you wanna go for the maximum flavor punch, add a healthy slather of remoulade sauce. Just a fancy name for spiced up mayo. And totally worth the plunge.

    Make Your Own Po’Boy

    Ok, so you can’t quite get to New Orleans this weekend for a sammy. What to do? Let me tell you, it’s easier than you think. You just have find the right ingredients. And the freshest.

    The bread is important and I have found that the best place to get it is a the local Vietnamese Bakery. It’s also the same place I do to buy bread to make Banh Mi sandwiches. Vietnamese baguettes have the perfect combination of lightly crispy crust with a fluffy, chewy crumb. Necessary for a po’boy.

    The shrimp is also pretty important. Be sure to get the freshest you can find in your local area. If all you can get your hands on is frozen, that’s ok. Rinse and clean them really well and they’ll do just fine after swimming around in the spicy batter.

    I sometimes use shredded cabbage instead of iceberg lettuce, the traditional greenery used on po’boys. The reason for my deviation from the traditional is simply texture. I love a good crunch to my sandwich. Crunchy lettuce is definitely important.

    And then there is the remoulade. I’ve made mine borrowing ingredients from the recipes of my favorite sandwich shops. It’s a bit of hybrid and you can do the same with yours to make it your own style.

    I fry the shrimp using the same batter recipe and frying method that I use for my Crunchy Fried Dill Pickles. It’s easy and light, super crunchy coating on the shrimp.

    Potato chips, icy cold beer or a root beer will take this sandwich over the top. Perfect companions for a dreamy, creamy crunchy concoction that will make you feel like you’re on vacation.

    Fried Shrimp Po'boy Sandwich
    Print Pin

    Fried Shrimp Po'boy

    Course Dinner, Lunch
    Cuisine Cajun, Sandwich
    Keyword Cajun, Sandwich
    Servings 2

    Ingredients

    Remoulade Sauce

    • 1 cup good mayonnaise
    • 3 Tbsp dill pickle relish or chop up some of the bread and butter pickles you're using for the dressing.
    • 1 small to medium shallot minced
    • 1 Tbsp chopped parsley
    • 1 Tbsp freshly squeezed lemon juice
    • 1 Tbsp Tabasco or Crystal hot sauce
    • 1 Tbsp Dijon mustard
    • 1 tsp Worcestershire sauce
    • 1 tsp paprika
    • ¼ tsp cayenne

    Shrimp Batter

    • 35-40 raw 16/20 count shrimp peeled and deveined, tails removed
    • 1 cup all-purpose flour
    • 2 Tbsp onion powder
    • 1 tsp baking powder
    • 1 Tbsp Kosher salt
    • 2 tsp cayenne
    • 2 tsp smoked paprika
    • 1 large egg
    • 1 cup milk or buttermilk
    • 1 cup Panko breadcrumbs
    • canola oil for frying

    Dress the Po'Boy

    • 4 8"-12" long french rolls, sliced in half French baguettes work very well for the bread.
    • shredded iceberg lettuce or cabbage
    • fresh sliced tomatoes
    • bread and butter dill pickles

    Instructions

    Remoulade

    • In a medium-sized mixing bowl add all the ingredients and stir like the dickens till they are well incorporated. Set aside in the refrigerator until ready to use.

    For the batter

    • In a pie plate, or shallow pyrex dish, mix together all dry ingredients up to the Panko bread crumbs.
      Pour the Panko bread crumbs into a separate pie plate or dish. Season with salt and pepper and extra cayenne if you want to add a little kick to your po'boys.
    • Make a well in the center of the flour mixture and mix in the egg. Then add the buttermilk and stir until smooth.

    Fry em up

    • Fill a skillet to about 1" up the sides with canola oil. Line a baking sheet with paper towels.
    • Rinse the shrimp and pat dry. Toss them into the wet batter and let them hang out in there for about 10 minutes or so. Then toss them into the Panko crumbs and let them hang out there for another 10 minutes. The wait time allows the batter and crumbs to really stick onto the shrimp.
    • While your shrimp is hanging around in the batter and seasonings, heat up the oil in the skillet. Heat to shimmering, but not smoking. Be sure to let the oil get hot enough to shimmer or the shrimp will stick to the bottom of the skillet.
    • Carefully drop the battered and breaded shrimp into the hot oil and fry for about 2-3 minutes then flip and fry on the other side for another minute until golden brown.
    • Remove fried shrimp to paper towel-lined baking sheet.

    Dress the Sandwich

    • Working quickly while the shrimp is still hot, spread plenty of remoulade sauce on both sides of each French roll. Pile on the fried shrimp. Top with shredded iceberg lettuce or shredded cabbage, then add fresh sliced tomatoes and dill pickle coins.
      Serve hot with a side of potato chips and beer.