Celery Sorbet – It Only Sounds Crazy

Celery Sorbet – It Only Sounds Crazy

Siti R on May 22, 2018

If you set out to make an ice cream or sorbet from a vegetable, celery wouldn’t be your first choice, but nevertheless, these unremarkable ribs produce a shockingly delicious frozen treat. And, I said “frozen treat,” instead of dessert for a reason, since this has as many savory applications as sweet ones.

The first time I ever had something like this, it was used to garnish a plate of salmon gravlax. It was presented next to the cold, cured fish, on a pile of crispy rye breadcrumbs, and the combination of tastes, textures, and temperatures truly was incredible. After that meal, I promised myself I’d figure out how to make this stuff no matter how long, or many failed attempts it took. Luckily, Mark Bittman had already posted a recipe for it in the Times, so I ended up nailing it on the first try, but still, promise kept.

If you don’t have an ice cream maker, there are like a hundred hacks online for how to do this without one, or you can simply use the method highlighted in our strawberry granite video, which will produce something closer in texture to a snow cone, but amazing nonetheless. No matter what you use, I really do hope you give this very unusual, but absolutely delicious celery sorbet a try soon. Enjoy!

Ingredients for 6 portions:

1 pound (after trimming) sliced celery

1 cup white sugar

1 cup cold water

pinch of salt (I used 1/8 teaspoon)

1 lime, juiced

Sweet Potato Pan-Dumplings with Bacon Butter – Good Save

Sweet Potato Pan-Dumplings with Bacon Butter – Good Save

Siti R on April 06, 2018

What started out as a tragic, waterlogged disaster of a sweet potato dumpling attempt, turned into a triumph we’re calling  “pan-dumplings.” As usual, I did little to no research, so someone may have already invented pan-dumplings, but until I hear from you, I’ll be taking the credit.

I really liked being able to spoon the dough/batter directly into the pan, and cutting out the boiling step made these faster, and we have one less pot to wash. The bacon butter was very nice, but I can think of a dozen sauces that would work with these. If you’re doing it as a main course, anything goes, but as a side dish, I’d keep it simple, as we did here.

Since this was sort of an experiment, I wasn’t paying too close to the exact amounts, but the list below must be pretty close. You can play around with more or less flour, and/or cheese, and cook test dumplings until you lock it in. I wanted something with the taste of roasted sweet potatoes, but with more of a gnocchi-like texture, and I think this was pretty close, which is why I hope you give these pan-dumplings a try soon. Enjoy!

Ingredients for 2 large or 4 smaller portions:

12 ounces cooked sweet potato

1 large egg

1/4 cup goat cheese or cream cheese, plus more to garnish

1/2 cup *self -rising flour

1 teaspoon kosher salt, or to taste

freshly ground black pepper and cayenne to taste

sliced green onions to top

* To make your own SRF, for every cup of all-purpose flour combine 1 1/2 teaspoons baking powder and 1/2 teaspoon fine table salt.

Fresh Asparagus Patties – Spring is in the Air, After Coming Up Through the Ground

Fresh Asparagus Patties – Spring is in the Air, After Coming Up Through the Ground

Siti R on March 20, 2018

There are certain things I wait for every year that tells me spring is really here.  Baseball on the radio, having to change the clocks, and all that beautiful green asparagus piled high at the market. 

Even though we can now get asparagus pretty much year-round, it just seems to look and taste better this time year, especially if you’re listening to baseball, while observing the correct time.

And while I love whole spears of asparagus prepared simply, once in a while I crave a new and exciting delivery system, and these delicious, and beautiful patties were just that.  As I mentioned in the video, this was an experiment, but other than maybe cutting up the asparagus a little smaller, I don’t think I’d change too much. To clarify, I’m speaking about the actual patty itself, and not how it was served, since I have a few thoughts regarding that.

I gave a few alternative sauce ideas in the video, but what about topping these with poached eggs, and doing some kind of vegetarian Benedict? Or maybe make them a little bigger, and thicker, and serve them on a nicely toasted burger bun? There are just a few ideas to get you started.  Regardless of how you serve these asparagus patties, I really do hope you give them a try soon. Enjoy!

Ingredients for 6 asparagus patties:

1 pound fresh asparagus spears, trimmed, blanched in well salted water (it should taste like sea water)

salt, freshly ground black pepper, and cayenne to taste

1 ounce finely grated pecorino cheese, or Parmigiano-Reggiano (about 1 unpacked cup after grating on a microplane)

1/3 cup plain dried breadcrumbs

2 large eggs

olive oil, as needed for frying

fresh lemon to garnish and/or use in your *sauce

* My sauce was simply mayonnaise spiked with raw garlic, lemon juice, and a pinch of cayenne.

Kimchi Corned Beef – Adding Some Seoul to St. Patrick’s Day

Kimchi Corned Beef – Adding Some Seoul to St. Patrick’s Day

Siti R on March 09, 2018

I’ve always loved St. Patrick’s Day, since apparently that’s the only day of the year I get to eat corned beef and cabbage. Besides the copious amounts of salt, nitrates, and fat, I have no idea way we’re not eating this stuff a couple times a week. Anyway, because this is usually an annual thing, most folks make it the same way, year after year, but that’s never been my M.O. I like to think of ways to creatively tweak the recipe, so that while I’m enjoying my new creation, I can think about how much I’d wished I just boiled it in water, with that little packet. 

What I’m trying to say is, not every attempt has been a homerun. Or whatever a homerun in Irish hurling is. This, however, was a success. The spicy, fermented cabbage, added a lot of extra savoriness, and not only to the meat, but even more so to the vegetables.  The potatoes especially soaked up a surprising amount of flavor, and may have been my favorite part of the whole dish.

I used a corned beef made from the round, instead of the traditional brisket, which worked out much better than I thought it would. If you do decide to go this lower fat option, be sure not to cook it too long. The fork should pierce the meat without too much force, but we do not want to meat falling apart, as it will become dry and chalky. Chances are you’re going to use a brisket anyway, which is much more forgiving, but something to keep in mind if you do go with the round. Either way, I really do hope you give this a try soon. Enjoy!

Ingredients for 6 portions:

1 ready to cook corned beef (mine was about 3 1/2 pounds)

4 cups kimchi, not drained

1 cup cold water or as needed

2 pounds Yukon Gold potatoes, quartered

3 large carrots, cut in large chunks

2 ribs celery, cut in large chunks

green onions to garnish

Butternut Bisque – To Roast or Not to Roast

Butternut Bisque – To Roast or Not to Roast

Siti R on December 12, 2017

That is the question, and for me the answer depends on what else is on the menu besides this delicious butternut bisque. 

When you roast butternut, you caramelize, and concentrate the flesh, and get something sweeter, starchier, and richer, which is perfect if you’re enjoying it as a meal, but maybe not such a great thing if it’s going to be followed by additional courses.

The last thing you want when you start a big holiday meal with a soup course are your guests feeling full when they finish. Of course, as with all things food, this is highly subjective, but I did want to share my thought process on skipping the roasting step.

I really enjoyed the festive, seasonally appropriate garnish seen herein, but if you are going for more of a stand-alone meal, it’s pretty amazing embellished with a handful of crispy bacon, and spoon of crème fraiche. So, whether you roast or not; whether you’re going to serve at some fancy feast, or just some chilly Tuesday night, I really hope you give this a try soon. Enjoy!

Ingredients for 6 portions:

1 butternut squash (about 2 lbs)

3 tablespoons butter

1 large onion, diced

1 teaspoon salt, plus more to taste
2 tablespoons tomato paste

1 quart chicken broth

pinch of cayenne

1/2 cup heavy cream or crème fraiche (plus more to swirl on top)

2 tablespoons maple syrup, or to taste
chives and pomegranate to garnish

Delicata Squash – They’re Not Just for Decorating Anymore

Delicata Squash – They’re Not Just for Decorating Anymore

Siti R on September 29, 2017

I always look forward to seeing delicata squash appear in the Fall, but with that comes a certain amount of frustration, since I’m pretty sure there are plenty of shoppers who walk right past it, thinking it’s some sort of decorative gourd. They do look like those ornamental cornucopia fillers, which is why I’ve been tempted to walk up to people at the market, who I’ve seen look at these, but not put in their basket, and tell them what a big mistake they’re making. Of course I haven't, since that’s just not done.

The point is, not only would these dress up any holiday table, but they're also absolutely delicious, uniquely textured, and easy to prepare; as long as you don’t cut off a finger. Much like our friend the butternut squash, these are very hard, and you have to be extremely careful when cutting. I think the technique shown herein is a pretty safe way to go, since your fingers are well away from the blade.

Once prepped, season to your liking, with salt and oil being the only mandatory ingredients, and then roast in a hot oven, until tender, and as caramelized as you like. I usually don’t flip halfway through, since I’d rather have one really crusty side, than two sort of crusty sides. Once baked, these can be served hot as a side dish, room temperature as a snack, or cold in a salad. Regardless of how you enjoy them, I hope you give these roasted delicata squash a try soon. Enjoy!

Ingredients for 2 portions:

1 large delicata squash

1 tablespoon olive oil

1 teaspoon salt

cayenne pepper to taste

- Roast at 450 F., for about 12 to 18 minutes, depending on how thick your slices are.

-- My “Pumpkin Spice Aioli” was mayonnaise, seasoned with garam masala, turmeric, and hot paprika to taste.

The Brutus Salad – Watch Your Back, Caesar!

The Brutus Salad – Watch Your Back, Caesar!

Siti R on June 20, 2017

I don’t post a lot of salad videos, since, other than the dressing recipe, what am I going to teach you? Most people are pretty good when it comes to tossing things in a bowl, but I made an exception for what I’m calling a “Brutus.”

I discovered this salad at a great restaurant in Healdsburg, called Willis’s Seafood, where it was definitely not called a “Brutus,” but simply described as a, “Little Gem Salad, Dijon Vinaigrette, Fuji Apples, Aged White Cheddar, Fresh Herbs, Fried Pecans.” It sounded amazing, and tasted even better.

It was so good, I joked that it could replace the Caesar as America’s favorite tossed salad, and a few beers later, the idea to call it the “Brutus” was born. I’m explaining this not only to give credit, where credit’s due, but also to make clear it has nothing to do with politics. Yes, nothing to do with it. Nothing at all.

Normally, I would tell you to add whatever you want to this salad, but not this time. Please make it exactly as shown. Having said that, you’ll of course have to adjust the dressing to your taste, but you already knew that. I really do hope you give this a try soon. Enjoy!

Ingredients for 4 portions:

For the dressing:

1/4 cup real French Dijon mustard

1/4 cup seasoned rice vinegar

1/4 cup vegetable oil

1/4 teaspoon Worcestershire sauce

freshly ground black pepper

cayenne to taste

- the dressing should be sharp and acidic, but please adjust to your taste

For the salad:

4 hearts of romaine, cut or torn into bite-sized pieces

2 ounces extra-sharp aged cheddar

1 apple, thinly sliced

2 tablespoons fresh tarragon leaves, chopped

2 tablespoons dill sprigs, chopped

3/4 cup pecan halves, toasted in 2 teaspoons vegetable oil, seasoned with salt and 1 teaspoon of white sugar

Perfect Potato Salad – Just Like Mom Used to Make

Perfect Potato Salad – Just Like Mom Used to Make

Siti R on June 02, 2017

I can’t believe I haven’t posted a recipe for classic American potato salad, especially since it was such a childhood favorite of mine. As I mentioned in the video, this is the first food I can remember eating, and apparently was one of my favorite baby foods.

This is my take on my mother Pauline’s potato salad, but the actual “recipe” isn’t the main point here. This is more about what I think are the best practices for making potato salad. As long as you follow this basic procedure, it really doesn’t matter how you accessorize your spuds.

Speaking of which, onions are always a very controversial addition. If you use too many, or cut them with a dull knife, their sharp taste can overpower the salad. This can be exacerbated even more if you make it way ahead of time. So if you are going to use onions, I suggest a sweet variety like Vidalia, or Maui; and be sure to use a sharp knife.

The other major factors are making sure you use enough salt, and waiting for your potatoes the cool to room temperature before dressing them. If you’ve ever had a bad, greasy looking potato salad, I can almost guarantee it was mixed while still hot. So, don’t be in a hurry.

Other than that, not a lot can go wrong. So, whether you’re making this for your next picnic, or you want to save money on baby food, I really hope you give this a try soon. Enjoy!

Ingredients for 12 portions:

3 pounds russet potatoes, scrubbed and rinsed clean
- Boil in 10 cups of water with 1/4 cup of kosher salt

2 tablespoons finely diced sweet onions, optional

2 tablespoons freshly chopped parsley

1/2 cup finely diced celery

3 large hard boiled eggs

For the dressing:

1 1/4 cup mayonnaise, plus more as needed

3 tablespoons apple cider vinegar

2 tablespoons Dijon mustard

1 teaspoon kosher salt, plus probably much more as needed

1/2 teaspoon freshly ground black pepper

cayenne to taste

- After mixing, chill for 2-3 hours, before tasting and adjusting the salt. You’ll definitely need more, as well as usually another spoonful of mayo.

Smashed Cucumber Salad – I Crushed This

Smashed Cucumber Salad – I Crushed This

Siti R on May 31, 2017

Your cooking skills might not be the best, but the word on the street is that you’re pretty good at smashing things, sometimes even on purpose. If that’s the case, this refreshing, and very addictive smashed cucumber salad is going to be perfect for you. Above and beyond whisking up an extremely simple dressing, the success of this recipe comes down to you being able to flatten a cucumber with something heavy.

It really is as easy as it sounds, and by crushing our cucumber before we cut it, we produce flavors that un-smashed cucs can’t. When you crush the cells in a vegetable, as opposed to cutting cleanly through them, certain compounds get mixed together, which can result in a significantly different flavor. 

This is not always a good thing, and onions are the perfect example. Use a sharp knife, and they’re sweet and mild. Use a dull knife, or that thing you ordered after seeing the infomercial at 2 AM, and you’ll get something much harsher. In fact, it’s no joke that most people who don’t like onions, grew up in a kitchen with dull knives.

However, when it comes to cucumber, these ruptured cells produce a more desirable flavor, and texture. The only decision you’re going to have to make, is how long to let the cucumbers marinate in the dressing, if at all. Many chefs will toss and serve immediately, while others like to let the cucumbers chill in the dressing for a little while in the fridge, which is the method I prefer.

You’ll just have to do some tests to see what you prefer, but either way, this is one of my all-time favorite cold summer side dishes, and one I really hope you try very soon. Enjoy!

Ingredients for about 6 portions:
2 English cucumbers (about 1 1/2 pounds total weight)

1 teaspoon granulated white sugar

1 1/2 teaspoons kosher salt, plus more as needed

2 garlic cloves, finely crushed

2 tablespoons seasoned rice vinegar

(or regular rice vinegar with an extra pinch of salt and sugar)

1 teaspoon soy sauce

1 teaspoon sesame oil

red pepper flakes, to taste

toasted sesame seeds to garnish

Crispy Fresh Corn Fritters with Crab and Chipotle Lime Dressing – The Other Popcorn

Crispy Fresh Corn Fritters with Crab and Chipotle Lime Dressing – The Other Popcorn

Siti R on May 19, 2017

Everyone loves fresh, sweet corn, but there comes a time every summer when you get tired of gnawing it off the cob, which is exactly when these crispy fritters should be made. Sure, you may get splattered with a little hot oil, but I promise, it will be worth it.

Freshly shucked corn is the star of the show here, and we’re going to pack a seemingly impossible amount into our batter. Beyond the amazing taste and texture, I think you’ll be shocked by how a batter this thin, light, and crispy, can hold together so many kernels.

If you don’t know how to remove those kernels from the cob, we welcome you to check out this video to see that very technique. Other than getting your hands on some perfect summer corn, the only other thing you’ll have to decide is how to serve this.

Crab is very nice, but so is grilled shrimp, or even a ceviche, which is how they serve it at the restaurant that inspired this fritter. Regardless of how you top them, or whether you top them, I really do hope you give this great fresh corn recipe a try soon. Enjoy!

Makes about 6 Crispy Corn Fritters:

2 ears white corn (about 1 1/2 cups of kernels)

1 large egg white

1/4 cup ice water

1/4 cup self-rising flour (or 1/4 cup all-purpose flour with 1/4 tsp baking powder and 1/8 tsp fine salt added)

1/4 cup cornstarch

1/2 teaspoon kosher salt

* If need be, add a little more water, or cornstarch/flour, to adjust the batter consistency to what you see in the video.

- Shallow fry at 350°F for about two minutes per side

-- Use a seasoned cast iron skillet, as this will stick in a regular stainless steel pan
For the sauce:
1/2 cup mayo
2 teaspoons chipotle
juice of one lime