Pizza Friday

Tonight we decided on pizza. An old stand by that we usually do on the grill but decide to just do it in the oven tonight. Usually I like to plan ahead for at least 24 hours to do a proper fermentation. For us, the crust is one of the more important aspects of pizza making. Tonight was quick. Here’s what we did:

  • 2 C. warm water
  • 1 Tbsp yeast
  • 1 Tbsp sugar
  • 5 C flour
  • glug of olive oil

Proof the yeast in the water and sugar and wait about 5-10 minutes so it is nice and bubbly. Add about half the flour and mix until incorporated. Add the rest of the flour and knead until it has a nice shimmery texture about 10-15 minutes. Rub the dough in olive oil, put in a bowl and cover for about 1 hour. After about an hour, divide into 4 equal pieces and make into a ball. Set aside for about 1 hour, covered. Now you are ready to make pizza. Roll out the dough to your desired thickness, we like it thin. Here were our suite of pizzas:

  • Pureed tomatoes
  • basil
  • Mozzarella
  • Pepperoni

This is the one picked at the top that my son made.

For the second:

  • Pureed tomatoes
  • basil
  • garlic
  • browned ground beef
  • green olives
  • Goat Gouda

For the third:

  • Pureed tomatoes
  • diced dried cherries
  • Whiskey, fennel smoked sausage
  • garlic
  • basil
  • green olives

Finally, the garbage pizza with whatever was left over

  • Pureed tomatoes
  • browned ground beef
  • Whiskey, fennel smoked sausage
  • garlic
  • basil
  • pepperoni
  • mozzarella
  • pecorino romano

Happy Valentine’s Day: Paella

It’s Valentine’s Day and we are making Paella. A bit extravagant for a Thursday but my wife and son are worth it. Going with a bit of land, sea, and sky to round out the dish. Going for a chorizo, chicken, clam, and mussel Paella. Here’s how we approached today’s experiment. I am sure people with any Spanish cooking skill will question some of the choices but we do our best without breaking the bank on ingredients.

First, we marinated the some chicken thighs in salt, pepper, garlic powder, sweet paprika, and oregano. Put it in the fridge for an hour or so. Here is the big picture ingredient list:

  • salt and pepper
  • 1 tsp garlic powder
  • 2 tsp sweet paprika
  • 1 tsp oregano
  • 2 lbs bone-in, skin-on chicken thighs
  • 2 glugs of olive oil
  • 3 small links Chorizo, cut into 1/2 inch slices
  • 2 small sweet onions, finely diced
  • 5 cloves garlic, mashed
  • big glug of Vermouth
  • 2 tsp Fenugreek
  • 2 tsp coriander
  • 2 tsp cumin
  • 2 C. Arborio rice
  • 1 quart chicken broth
  • 1 small can fire roasted tomatoes
  • 12 little neck clams
  • 12 mussels
  • handful Italian parsley, finely shredded

Once the chicken has been marinated, put a glug of olive oil in a medium heat pan and let the oil shimmer. Add the chorizo and cook a bit to get some color on it on both sides. Remove from pan. Add chicken and brown on both sides (about 4 minutes per side). Remove chicken. Add onions and garlic and turn heat down to low to get sweating on the onions but not a lot of color. There should be a bunch of color from the chicken marinade to make it all pretty. Once the onions are translucent, add the Vermouth and let simmer to get out alcohol. Add the next set of spice and stir it up. Add the rice and do like you would for a risotto to get the rice slightly translucent. Add the tomatoes and broth and simmer with very little bubbly action until rice just a bit firm. Add the clams and cook 3 minutes. Add the mussels and cover. Check periodically to see if clams and mussels are open. Once they all open up (or most) turn the heat up to get a nice crust on the rice about 30 seconds

Let rest for about 10 minutes with a cloth and not a cover to chill everything out. Serve with a sprinkling of parsley.

Beef Ramen

Wednesday night which means we have music practice and try to figure out a way to make dinner. Since we made such a big roast on Sunday, we knew we would have leftovers to eat and this is the perfect chance to have a nice bowl of soup on a cool winter day. And, we got a lot of things from the fridge used up. I took the kid to music so my wife took over and whipped up a really nice broth in the little time she had. For us this is really all about four components: broth, protein, noodles, and toppings. We love our toppings on soups and have found a really nice versatile fresh noodle from the Asian market that we use for these things.

For the broth:

  • 1 giant green onion (something else we found at the Asian market)
  • 1 normal green onion
  • 1 quart beef broth (we just used the boxed stuff but would be better with better broth)
  • 1 Tbsp soy sauce
  • salt

Saute the green onions in a little olive oil then add broth and soy sauce and simmer over low heat for as long as you’ve got to try to develop some flavors.

For the protein, we just used the leftover brisket and I found some super thinly sliced brisket at the Asian market that we supplemented it with that was just sauteed in some olive oil and salt.

Our toppings tonight were:

  • 1/4 red cabbage (leftover from the fish bao)
  • Basil (leftover from the tomato sauce)
  • Fresno chilies, thinly sliced
  • Shishito peppers, thinly sliced
  • Sriracha
  • Soy Sauce
  • Hoisin Sauce

Eggplant, tomato sauce, and chicken

I periodically forget that my wife likes just simple meals. I like to experiment with miso, soy, ginger, and a lot of other Asian flavors. She reminded me recently that she likes my take on eggplant Parmesan. Combination of quick food and good flavors. In addition, she has super high metabolism which means that I need to provide more than just some eggplant and sauce. So, tonight we fried some eggplant, made a red sauce (Italian gravy), and sauteed some chicken. I started with the sauce so that it could cook for as long as my son could handle it. Next, make the eggplant. Put the eggplant in the oven on low heat to keep it crisp but making the inside the perfect texture. Finally, saute some herbed chicken. For the sauce:

  • 1 sweet onion, finely diced
  • 6 cloves of garlic, minced
  • 1 can tomato puree (28 oz)
  • large handful of basil shredded
  • glug of olive oil

Saute the onion and garlic in olive oil. When the onions become translucent (10 minutes) add tomatoes and basil. Cook over low heat until dinner is ready (45 minutes – 1 hour).

For the the eggplant:

  • 1 eggplant cut into at most 1/4 inch slices
  • salt
  • 1 C. flour
  • salt and pepper
  • 5 eggs, beaten
  • Panko
  • Many glugs of olive oil for frying

Cut eggplant thinner than you think you should. My wife reminded me that I usually make it thinner and cut everything in half. Set sliced eggplant on paper towels with salt for at least 20 minutes and up to an hour. This takes a ton of moisture out and makes it crispy. Dry off eggplant and dredge in flour, salt and pepper. Then eggs, then panko. Put in pan with 1/4 inch of olive oil and fry for about 3-5 minutes on each side. Preheat oven to 200 degrees. As you make the eggplant, place crispy eggplant in oven with rimmed sheet pan and wire racks on top. Make sure that they stay in the oven for at least 15 minutes (this is the only trick I know for eggplant). It makes it crispy on the outside and soft and luxurious on the inside.

After you have finished with the eggplant. Coat the about 1.5 lbs of chicken thighs in:

  • salt
  • pepper
  • garlic powder
  • oregano

Saute in chicken in the leftover oil from the eggplant. Cook about 5 minutes per side and cover on second to make sure it is done in the middle. I have a problem with under cooking chicken and make sure I err on the side of caution.

To serve, place eggplant and chicken on plate. Top with sauce and a little Pecorino Romano cheese. And both wife and son asked for seconds on the eggplant. Dad win.

Sticky honey ribs, broccoli, and rice

When I was in school a friend invited a bunch of us over for dinner where she proceeded to make her favorite recipes growing up. She was a first generation Chinese-American and served one dish that has had me salivating ever since: sticky, sweet, salty ribs. Last summer I remembered those ribs and set out to find out how to make them. Along came another food blogger that I am going to give full credit. Jeanette’s Healthy Living provides almost the complete recipe. We only made a single change by adding 10 cloves of garlic. I will rewrite the recipe here but all credit goes to Jeanette. Here’s what she recommends:

  • 2 lbs 2 inch pork ribs (I saw them at the Asian market and started the quest)
  • 3 cups water
  • 3 Tbsp honey
  • 1/2 tsp salt
  • 2 Tbsp soy sauce
  • glug of olive oil

Mix the water, honey, salt, and soy sauce together in a bowl. Meanwhile, heat a pan with the olive oil until shimmering. Add the ribs and brown on all sides. Throw in some whole cloves of garlic, if you please. Add the sauce and cook over medium-low heat (another difference from the original, takes longer but ribs are a bit more tender). Cook for about 40-50 minutes or until the water evaporates. Be careful once you get close to the end as it can quickly burn.

We served it with some steamed Basmati rice and steamed broccoli.

And now for the food styling.

Sunday Roast: Brisket, carrots, potatoes, and Popovers

My wife wanted a Sunday roast today and whatever she wants, she gets (within reason). I love roasted meat especially when it is supposed to snow tonight. All we did was season some meat, cut up some root veg and go about our afternoon without a care in the world. For the roast:

  • 2 lb Brisket point
  • 2 tsp salt
  • 2 tsp garlic powder
  • 2 tsp dried oregano
  • 2 tsp crushed black pepper
  • 1 lb carrots peeled and cut into 1-2 inch chunks depending on how thick they are
  • 1.5 lbs Yukon gold potatoes, cut into roughly six pieces each
  • 1 quart beef broth

Season the meat on just the fact side with all the spices. Put it in a 9×13 pan and add the carrots and potatoes. Add the beef broth and but into a preheated 425 oven for about 2 hours covered with aluminum foil. Turn down to 225 and roast for another 2 hours.

Once it is all done, take meat and veg out and put broth over stove and concentrate the flavors for about 20-30 minutes. Mix up a couple tablespoons flour with a cup of cold water and whisk to completely incorporate and remove all lumps. Add to the broth and whisk to make a quick gravy. Continue to stir until it reaches the desired consistency.

For the popovers:

  • Canola oil
  • 1.5 C flour
  • 1 tsp salt
  • 1.5 C milk
  • 3 eggs

Preheat the oven to 425 and add a layer of canola oil to each well in a muffin tin and put in oven until it is just about to smoke. Meanwhile, whisk together all the other ingredients to a smooth batter. Once oil is almost smoking add 1/4 C of batter to each well and put back in oven for 30 minutes and do not open oven.

As usual, my son turned into food stylist and created a popover, roast sandwich? See the picture below.

My more simple styling.

Saturday Afternoon Experiment: Fish Bao with slaw

I really wanted milk bread this morning and I was planning on experimenting with miso marinated fish. Since it was an experiment, bought two small pieces of black cod and monk fish to see if either of them could handle a miso marinade, also they were on sale. I usually don’t put the outcome in the opening paragraph but today I am putting it up front. If you are not incorporating fish into bao, you are missing out. I will say that the black cod was better than the monk fish, but that is probably personal preference.

For the bao, I followed my recipe from Bao Char Siu but rather than do a 24 hour ferment, I just did about a 4 hour. Also, I am trying to just use my hands to shape the dough rather than a rolling pin. It makes the bao have different textures because of different thicknesses.

For the miso marinade:

  • 2 Tbsp red miso
  • 2 Tbsp fish sauce
  • 1 Tbsp sweet soy sauce

Marinade the fish for a few hours.

For a topping, we went with a cabbage-apple slaw:

  • 1/2 green cabbage, finely sliced
  • 1/2 red cabbage, finely sliced
  • 1 Granny Smith apple, finely sliced
  • 4 green onions thinly sliced
  • small handful of Thai basil, thinly sliced

For the dressing:

  • Juice from 1 lime
  • 2 Tbsp miron
  • 2 Tbsp canola oil
  • 1 Tbsp soy sauce
  • 1 Tbsp rice wine vinegar
  • 1 inch ginger, grated

Just mix everything together and set in fridge for at least an hour to let the flavors mingle.

Our toppings were:

  • Giant green onion, thinly sliced
  • Cilantro
  • Thai basil
  • Sriracha

There was a bit of a competition tonight as my wife and son competed for food stylist of the night. My son did a better plate other than the parchment paper:

My wife did the top photo but also wins for best hand held:

Here was my entry:

I encourage you all to try something new. This was fun but I will also say that the marinade needed the complement of the bland bao in order to balance. That was some strong stuff.

Friday Night, Long Week: Pasta Carbonara

Long week and little motivation so it was a bacon and eggs pasta with some spinach because a little green is better than none.

Our recipe was:

  • 1 lb dried spaghetti
  • 5 slices bacon, sliced into batons
  • couple handfuls of spinach
  • 5 eggs
  • 2 handfuls of pecirino
  • tons of ground pepper

Start making the spaghetti with salted water and cook until just before you like it in terms of texture making sure to reserve 1 cup of pasta water. Meanwhile, cook the bacon and when nearly done add the spinach which should be about the time the pasta is done. Also whisk together the eggs, cheese, and pepper. Once the pasta is done, turn off the heat on the bacon and spinach, add pasta and egg mixture and stir with tongs until eggs are cooked. If you want to thin it out a bit add some of the pasta water.

Done.

Beef and smoked duck salad Nicoise

Tonight was extra math for my son which means we have a bit of extra time to prepare dinner. It may not seem like it but we are trying to be healthier. I am down about 10 lbs this year from simply thinking about what I eat and drink. My office offers some pretty sweet coffees that I now just have coffee, no sugar or milk, no latte, no cappuccino. Also, we are doing family yoga every Saturday and trying to fit a couple more sessions in every week.

Tonight’s dinner was a play on a salad Nicoise. Here is what we put in it:

  • 6 red potatoes
  • handful of green beans
  • 4 eggs
  • handful or 2 of mixed greens per person
  • some olives (we live the Nicoise and green)
  • 1 blood orange, segmented
  • Grilled skirt steak (see below)
  • Smoked Duck breast

To make the cooked portions, we simply boiled (slow boil) of water in a small pot. Add potatoes and cook for about 15-20 minutes or until a knife goes easily through. Once done, set aside. Add green beans and cook for about 3-5 minutes until the crunch is right for you. Add eggs with some tongs making sure not to crack (yes, I did 5 because I cracked one) and cook on a slow simmer for exactly 7 minutes. This is my favorite way to cook eggs and in the lingo of the hipsters, they are jammy.

To make the steak, we marinated the skirt steak in some:

  • some soy sauce
  • some anchovy sauce
  • some sweet soy sauce
  • hoisin sauce
  • garlic powder
  • dried oregano
  • dried basil
  • honey
  • rice wine vinegar
  • canola oil

Mix it all up and add some skirt steak and set on the counter (not USDA approved) for about an hour. Grill over medium heat until you like it. We did about 5 minutes per side to a nice medium rare – medium.

We recently found some smoked duck breast at the market, so we bought it and we added it to the salad. It was probably too much but smoked duck breast is super good.

My wife makes awesome dressings for salad so here is what she did:

  • 1/2 lemon juiced
  • 1/4 C olive oil
  • 1 tsp sugar
  • 1/4 C rice vinegar

Whisk it up and done. Arrange all the ingredients as you like on a plate. Fresh ingredients with a little oil and vinegar is awesome.

Chicken Tacos: What we make when we can’t think of anything else

It was another chicken taco kind of night. Music lessons, running a bit late, the usual things that every family is faced with. The nice bit was that I worked from home today so had the opportunity to make some tortillas (Serious Eats recipe again) while I ate my lunch. The luxury of having a flexible job that not every one has. Our chicken filling was pretty simple.

  • 1.5 lbs chicken thighs
  • couple glugs of olive oil
  • some butter
  • Chili powder
  • Salt and pepper

Simple saute the thighs in a ton of fat. May not be healthy but sure is tasty. Let it simmer on low for as long as you can or until the rest of the family gets home. We served them with:

  • lettuce
  • cilantro
  • tomatoes
  • green onion
  • Cholula
  • Sriracha
  • jalapenos
  • shredded cheese

Simple but satisfying. Also, had a Tepache and beer for dinner. That was pretty good as well.

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