Thyme and Portobello Un-Stuffing

Ingredients:
25 slices torn sandwich bread
2 large onions, diced
1 bunch celery, diced
1/2 cup chicken or turkey stock
1 tablespoon butter
2 tablespoons olive oil
2 eggs, beaten
3 tablespoons fresh thyme leaves
2 tablespoons minced parsley
4 portobello mushroom caps, diced
1 teaspoon white pepper


Directions:

In a large pan, saute celery, mushrooms and onions in butter and olive oil over very low heat until the onions are translucent. Do not brown. Add to bread cubes in bowl and add the spices and herbs.

Combine with egg and broth. Form medium-sized balls. Refrigerate until ready to use, up to overnight.


Place balls in the bottom of the roasting pan under the rack and around the turkey (or chicken) on the rack for the last 1/2 hour of roasting and cook until cooked through.


Yield: 8-10 servings

My thoughts:

I love stuffing. Sometimes I make a whole turkey or chicken just so I can make stuffing. Of course, this is technically not "stuffing" but it is way better than the in-a-separate-dish "dressing" people make. It is the best of both worlds: infused with juices from the turkey and crispy around the edges. Yum, yum, yum. My mom made stuffing this way growing up but much plainer. The herbs and meaty mushrooms add a lot to the awesomeness. My brother was so enthralled by it, he packed a baggie full of stuffing scraps to take home.

Also pictured:
slow cooked sauerkraut
hot pepper butternut squash
fig glazed turkey
herbed green & wax beans

Grilled Cheesesteak Subs

Ingredients:
16 slices provolone cheese
8-12 very thin steaks*
8 sub rolls
1 large onion, halved and sliced
8 oz sliced crimini mushrooms
1 tablespoon oregano
salt
freshly ground black pepper

Directions:
Prep grill according to manufactuers' instructions. Lightly oil the grates of your grill and a grilling pan. Arrange the onions and mushrooms on the grilling pan and cook, tossing occasionally, until soft. Towards the end of the cooking time, grill the rolls directly on the rack. Set aside. Push the onions and mushrooms to one side. Sprinkle the meat with salt, pepper and oregano on both sides. Arrange the steaks on the grill.




Cook until very nearly cooked through. Stack 2-3 steaks on the the grilling pan. Top with cheese and allow it to melt. Place on rolls and top with onions and mushrooms.



*1/8-1/4 inch thick. Our local store sells them 3-4 to a tray labeled as "rolling steaks".

My thoughts:

This is a fun and fairly easy recipe to help ease us towards the end of the summer grilling season. The only tricky part is that since the steaks are thin, they can go from delicious to overcooked pretty quickly. The same is true of the rolls so stick by the grill for this one! The whole meal takes on a lovely smokey flavor and who doesn't enjoy a cheesesteak now and again? I know in Philadelphia there is much debate about Cheez Wiz vs real cheese and what toppings are acceptable but at home you can be your own mini food truck and make them as you see fit. I am a fan of the onions, mushrooms and provolone combination and luckily mushrooms and onions grill very nicely. The onions caramelize quickly and with little effort. I do find that slices of steak are much easier to grill at home so resist the urge to do the shredding/chopped style that many cheesesteak shops sell, the meat cooks too quickly and tends to fall into the flames.

Chicken & Broccoli

Ingredients:
1 lb boneless, skinless chicken breast cut into bite sized pieces
3 cups broccoli florets
8 oz button mushrooms, thinly sliced
canola oil
1 teaspoon cornstarch, dissolved in 1 teaspoon water
cooked rice to serve (I made ours in my rice cooker and added a drop of sesame oil, some sesame seeds and chives prior to cooking)

for the marinade:
1 tablespoon shaoxing
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon minced ginger
1 clove garlic, minced

for the sauce:
1/4 cup chicken stock
3 tablespoons oyster sauce
1 tablespoon shaoxing
1 tablespoon dark soy sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon hoisin


Directions:
Place the chicken and marinade ingredients in a resealable bag. Refrigerate for 30 minutes. Meanwhile, whisk together the sauce ingredients. Set aside. Steam the broccoli until just crisp. Heat some oil in a wok. Add the chicken and cook until nearly cooked through. Add the sauce, mushrooms and broccoli. Bring to a boil. Stir in the cornstarch and cook until it thickens, just a minute or two. Serve over rice.

My thoughts:

While chicken & broccoli is a pretty popular Chinese takeout choice, I really wasn't too interested in (it seemed too plain) but once a friend ordered it and had them add mushrooms that I tried it and got slightly hooked. I haven't had it in years but when I found myself in possession of chicken, broccoli and a bunch of button mushrooms on the verge of spoiling I thought I'd try my hand at making it myself. It was super easy and so much lighter and fresher tasting than I remember. I personally like it a lot more with the mushrooms than without but the mycophobic could leave them out and it would be just fine. You could also sub in an equal amount of firm or fried tofu, beef or pork for the chicken.

Pork & Shrimp Eggrolls

Ingredients:
4 cups shredded napa cabbage
2/3 cup diced char siu
1/2 cup diced, peeled & cooked shrimp (or 1/2 cup cooked tiny "salad" shrimp)
6 (fresh) shiitake mushrooms, minced
1 carrot, julienned
3 green onions, thinly sliced
1 clove garlic, minced
1 tablespoon grated fresh ginger or ginger juice

for the sauce:
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon black vinegar
1 tablespoon oyster sauce
1/2 tablespoon cornstarch mixed with 1/2 tablespoon water



1 lb package refrigerated or defrosted frozen egg roll wrappers*
1 egg beaten with 2 tablespoons water

Directions:
Whisk together the sauce ingredients. Heat in a small pan, whisking until the cornstarch has dissolved. Set aside. Quickly saute the vegetables, ginger, garlic, shrimp and pork until the cabbage is just starting to wilt. Remove from heat. Add sauces and toss to evenly distribute. Allow to cool slightly. Heat canola oil to 350. Place a small amount of filling (about 1/4 cup) in the center of the egg roll in sort of a log shape on each wrapper. Place the wrapper so it like a diamond in front of you then fold each side towards the middle and roll towards the top. Seal each seam with the egg wash. Paint the seams again with egg wash. If you find that your egg rolls leak, try using less filling, the size of egg roll wrappers vary slightly by brand. Fry until golden, flipping occasionally, drain on paper towel lined plates.

Yield: about 10 egg rolls

*Not spring roll wrappers, not lumpia wrappers or rice paper wrappers. Look for them in the refrigerated section (normally near tofu or fresh noodles) or in the freezer section of a well stocked supermarket or Asian market. Try to find an Asian brand for best results.

My thoughts:

One of my favorite food related books is about Chinese food and more specifically, American Chinese food. It is a great look into the difference between traditional Chinese food and the evolution of Chinese food in the country. It doesn't have any recipes but every time I pick it up, I am once again inspired to make some homemade versions of takeout. I mean, I love takeout Chinese food but we just don't have a consistently good place to get it. One place will have good won ton soup but the dumplings are bad. Another place has great appetizers and soups but their entrees are uniformly greasy. It has become easier just to make my favorites at home.

A good egg roll is a thing of beauty. A bad egg roll is a soggy, oily, bland mess. Luckily it isn't terribly difficult to make egg rolls at home. Even the frying adverse can handle it, they float and do not need to be deep fried. Plus you get to put whatever you want in it! I like shrimp and pork and lots of cabbage in mine and of course, I prefer the slightly chewy skin of an egg roll verses the splintery crisper wrapper of the spring rolls some restaurants try to pass off as egg rolls. They really aren't difficult to make at all, it just involves a lot of chopping. I actually like make them the same day I make lo mein because they use a lot of the same ingredients which makes the prep for both go easier. These egg rolls have a lot of flavor from the various flavors and well, people are always impressed when you make something as ubiquitous in the takeout world as egg rolls at home. The fact that they are more flavorful and fresher tasting than their carry out compatriots is almost icing on the cake.

Now, I hear egg rolls freeze well and I froze one to give to friend to test this theory out but even living in a two person household we can easily blow through the whole batch in a couple of days. If you do want to freeze them, place them (fully cooked)in a air tight container in the freezer. Then when ready to eat place them (frozen) in the oven on a paper towel lined pan at 325 until heated through.

Pork Lo Mein

Ingredients:
1 lb char siu, cut into 1/4 inch thick, 2 inch long slices*
2 carrots, julienned
2 stalks celery greens included, diagonally sliced to 1/4 inch pieces
2 cups shredded napa cabbage
4 oz sliced bamboo shoots
10 (fresh) shiitake mushrooms, sliced
1 small shallot, sliced
1 bunch green onion, cut into 1/2 inch pieces
2 cloves garlic, minced
1 inch knob ginger, minced
2 tablespoons canola oil

for the omelet:
2 eggs
1 bunch green onion, sliced
drizzle sesame oil

for the sauce:
1/4 cup hoisin sauce
3 tablespoons rice wine vinegar
2 tablespoons water
1 tablespoon shaoxing

to serve:
1 lb (fresh if possible) lo mein noodles
1 small bunch green onion, chopped (for garnish)

Directions:
Cook noodles according to package directions. In a small bowl, mix together all of the sauce ingredients, set aside. In another small bowl, mix together all of the omelet ingredients. Pour into a small hot nonstick skillet or crepe pan. Allow to cook through in a single layer to form a sort of egg pancake. Remove to a plate and slice. Meanwhile, heat the oil in a large skillet or wok. Add the pork, ginger and garlic and stir-fry until the pork is just about heated through then push meat to the side and add all of the vegetables and the omelet. Stir-fry until the pork and vegetables are warmed through. Add the sauce and cook 1 minute. Toss with the noodles, garnish with green onion. Serve hot.

*We followed this recipe with the addition of a bit of red fermented bean curd mashed into the marinade. To make dinner a little quicker, we marinated the pork overnight on a Thursday, roasted it on Friday then refrigerated it overnight and used it to make lo mein on Saturday. This made the meal come together very quickly, there was no "downtime" on Saturday while the pork was roasting. The pork does not have to be hot when you add it to the wok.

My thoughts:

I don't think I have ever been in a American Chinese takeout joint where at least one customer wasn't eating or ordering lo mein. And why wouldn't they? You can't get more comforting or familiar than a heaping mound of noodles, vegetables and meat. Unfortunately, the lo mein found in most restaurants is a either a. very salty, b. very greasy, c. lacking many vegetables or d. all of the above. Luckily, lo mein is one of the easiest things to make at home. The most difficult thing to part is finding the fresh lo mein noodles but just about any Asian (we have the most luck at the Chinese and Korean stores) grocery or even a very well stocked "regular" supermarket will have them in the refrigerated section. Dried lo mein noodles are an acceptable substitution but the texture won't be quite the same and frankly, I don't find them any easier to find than the fresh variety. Anyway, making lo mein at home is a revelation if you've only had the takeout variety, it is fresh tasting and while the sauce tastes pretty much the same, it is grease-free.

Moo Shu Duck

Ingredients:

for the duck:
1 6 lb duck
zest of one lemon
2 tablespoons five spice powder
1 1/2 tablespoons ginger powder
1 1/2 tablespoons salt
1 tablespoon dark brown sugar
1/2 tablespoon freshly ground black pepper

for the filling:
1/3 cup dried tiger lily buds
6 dried cloud ear mushrooms
5 dried black or shiitake mushrooms
2 cloves garlic, minced
1 carrot, cut into matchsticks
1 bunch green onions, cut into 1 inch chunks
4 cups shredded napa cabbage
1/2 cup chicken or duck stock
2 tablespoons shaoxing wine
2 tablespoons soy sauce
1 1/2 tablespoons cornstarch mixed with an equal amount of water
1 1/2 teaspoon sesame oil

for the omelet:
2 eggs
1/4 teaspoon sesame oil
1/4 cup diced green onion

for the pancakes:
2 cups flour
3/4 cup boiling water
sesame oil


Directions:
Preheat oven to 325. In a small bowl, whisk together the zest, ginger, sugar, salt, pepper and five spice powder. Rub the dry rub into the skin of the duck. Place the duck on a roasting rack on a roasting pan and roast for 2 hours or until cooked though*. Allow to cool slightly then shred the meat and set aside.

Add the flour and boiling water to a boil. Whisk together. Flour a clean, flat surface. Knead the dough until smooth, 3-5 minutes. Cover in plastic wrap and let sit for 30-40 minutes. Roll the dough into a tube about 1 1/2 inches thick. Cut into 16 equal pieces. Use the palm of your hand to flatten each one slightly. Brush the top of half the rounds with sesame oil. Top with a second pancake. Roll them together until they are 5-6 inches wide. Stack, covered with a damped cloth until ready to heat. Heat a nonstick pan and cook each pair for about 2 minutes on each side. Separate them into individual pancakes. Wrap the stack in foil until ready to serve. If needed, steam in a bamboo steamer or microwave them for a few seconds to reheat.


Meanwhile, rehydrate the mushrooms and lily buds in hot water. Cut off any hard bits on the lily buds and tie them in a knot. Thinly slice the mushrooms. Set aside. Whisk the omelet ingredients together. Cook the eggs in a flat layer in a nonstick skillet or work. Slice into strips. Set aside. Heat the oil in a wok. Add the vegetables, lily buds, mushrooms and broth. Stir fry for 2 minutes. Add the soy sauce, sesame oil and shaoxing. Stir fry for 1 minute then add the cornstarch mixture. Cook until the mixture boils. Add the egg and duck. Stir fry for 2 minutes. Serve in pancakes with hoisin sauce.



*If you would like to reserve the duck fat for another recipe, drain it off the bottom of pan every 1/2 hour to 45 minutes and pour into a heat safe container. Duck fat is amazingly tasty to cook with.

My thoughts:

This is a bit of a time consuming recipe, I admit, but it is worth it. The pancakes are super simple to make (who knew?) and the duck is so flavorful that when you sit down to eat, you won't remember that it took the better part of an evening. If you are a planner, make the duck ahead of time and just toss it in with everything else when you actually want to eat. Normally moo shu is made with pork (or occasionally chicken) but we found a duck for a good price and thought it would make an excellent variation. We were right, the meat is succulent and adds a richness to the mixture that is similar to what you would get from pork but slightly more complex. Not to slight pork, you know how deep my love for pork runs, but it is a wonderful, delicious change. Some of the ingredients are a bit exotic but any Chinese (or even Korean in our experience) store will have them and since they are dried they keep for ages, possibly even years. I really would try to find them all, they add the perfect textures and flavors to the dish and are sorely missed if absent.

Leftovers hold up surprisingly well. Just refrigerate the pancakes and filling (separately)in air tight containers and reheat them over low heat the next day. What a treat it is to have homemade moo shu pancakes for lunch!

Rachel's Ultimate Chicken Pot Pie

3 cups cubed, cooked chicken breast
2 1/2 cups chicken stock
1 3/4 cup milk
1 cup frozen peas
1 cup peeled, diced Klondike Goldust potatoes
1/2 cup flour
1/2 cup peeled, cubed rutabaga
1/8 cup dried porcini mushrooms
2 carrots, cut into coins
2 stalks celery, diced
2 cloves garlic, minced
2 parsnips, cut into coins
1 onion, diced
1 shallot, minced
3 tablespoons butter
2 tablespoons minced Italian parsley
1 tablespoon minced dill (or sage)
1/4 teaspoon celery seed
1 bay leaf
1 egg, beaten
salt
freshly ground black pepper


puff pastry (if using defrosted frozen, you will only need one sheet)

Directions:
Preheat oven to 350. Rehydrate the mushrooms in hot water. Drain, dice and set aside. Melt the butter in a large skillet with high sides, a large saucepan or a stove top and oven safe 2 quart casserole. Add the onion, garlic, shallot, celery, carrots, potatoes and rutabaga. Cook over low heat, stirring occasionally, until the onion is translucent. Stir in the flour and cook for one to two minutes. Add the milk, bay leaf, and stock. Simmer, stirring occasionally, until the liquid reduces and thickens a bit, about 10-15 minutes. Fish out the bay leaf. Add the chicken, mushrooms, peas, herbs and spices. Stir to evenly distribute all ingredients. Cook for 2 minutes. If you reduced the liquid too much and it now looks dry, add a bit of white wine or the water leftover from re-hydrating the mushrooms or broth to the mixture. Divide into 6 10 oz ramekins or pour into a 2 quart casserole dish. Leave only about 1/4 to 1/2 inch of room at the top.



Top with a layer of puff pastry. Pierce with a knife. Brush with egg. Bake for 20-30 minutes or until the crust is golden brown and the filling is bubbly.

My thoughts:

I never gave pot pies much thought until I had a really good one with puff pastry and a hint of truffle at a restuarant this winter. I liked the lack of a bottom crust and while there were not quite enough vegetables for my taste, it was saucy but not soupy or too rich.

After that meal, I kept the idea of making a puff pastry topped pot pie in the back of my mind. Roasters went on sale this week so I roasted one for dinner with an eye on having lots of leftovers so I could make a pot pie later in the week.

The leftover meat was really flavorful and juicy so I knew it would make a great pot pie. With such a simple dish, you really need to use flavorful ingredients to avoid blandness. I added a lot of fresh winter friendly vegetables to make it an even more encompassing one dish meal.

Using puff pastry makes the dish much quicker to make than using a traditional homemade pastry crust and I like the texture contrast between the flaky crust and the creamy filling. Matt chopped up the rutabaga, parsnip, onion, shallot, garlic, carrot and celery the night before and we refrigerated them overnight in an air tight container which really speed up the process when I went to actually make the dish. Of course I had already roasted, cubed and measured the chicken earlier in the week. I am glad I took the time to assemble the ingredients because I ended up with a totally delicious meal that required little effort. It really was the ultimate chicken pot pie.



Bonus recipe: my secret for easy, juicy roasted chicken. Preheat oven to 325. Rub a 5-8 lb roasting chicken with olive oil. Sprinkle liberally with Montreal Steak Seasoning (also available generically as "Canadian" Seasoning but I like McCormick's because you can buy it in very large shaker containers). Roast until the chicken is fully cooked. Allow the chicken to cool until it can be handled. Dust off most of the spices and discard the skin. Remove the meat. I like to cube it and store white and dark meat separately.

Slow Cooker Galbi Jjim

Ingredients:
3 lbs boneless beef short ribs
4 dried shiitake mushrooms, rehydrated and sliced
4 cloves garlic, sliced
1 pound butternut squash, peeled, de-seeded and cubed
2 onions, halved and sliced
2 green onions, cut into 2 inch pieces
2 carrots, cut into 1 inch long chunks

for the sauce:
1/2 cup soy sauce
1/2 cup mirin
1 tablespoon dark soy sauce
1 tablespoon gochujang* (optional)
2 tablespoons dark brown sugar
1 teaspoon sesame oil


Directions:
In a small bowl, whisk together the sauce ingredients. Set aside. Bring a large pot of water to boil. Add the ribs and boil 10 minutes to render off the fat. Use tongs to fish out the meat. Place in a 4 quart oval slow cooker (I used this one). Top with the remaining ingredients. Pour the sauce over top. Cover and cook on low 8 hours or until the beef is falling apart tender.

*Korean hot pepper paste

My thoughts:

Galbi jjim is a Korean sweet-soy braised short rib dish that is almost more of a stew than a straight up roast or braise. Traditionally, the ribs are bone-in but using boneless ribs makes for a less fatty finished product which is preferred when slow cooking. We used mirin for a touch of sweetness without having to use a lot of sugar (or as I've seen, I swear: soda) in the sauce. I also used butternut squash instead of the oft seen potato because it added natural sweetness and a bit of seasonal flair. It is one of my favorite, easy comfort food dishes.

The boiling step might seem unnecessary, but you would be amazed at how much fat gets removed in the process and how tender the meat is. Need proof of the fat rendering splendor? There will be a lot of fat in the leftover water and virtually none in the finished dish. Since there is little evaporation in slow cooker and meat is cooked for such a long time, it is important to use lean meats lest the meat becomes greasy and stringy. Believe me, I've done a ton of slow cooking. Lean meat is the way to go. I found that fattier cuts of meat can be successfully used in the slow cooker if they were sauteed (good for stews or chili) or boiled (ribs). Meat that has been slow cooked in a slow cooker becomes meltingly tender and just don't need loads of fat to be flavorful.

Greek Influenced Lamb Kabobs

Ingredients:
1 lb cubed lamb
8 ounces crimini mushrooms
1 red onion, cut into wedges

for the marinade:
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons minced fresh oregano
2 tablespoons red wine vinegar
1/4 cup diced red onion


Directions:
Place the lamb in a quart sized resealable bag or marinating container. In a small bowl, whisk together the marinade ingredients. Pour over the lamb. Refrigerate for at least 4 hours or up to 8.

Thread on skewers, alternating the meat and vegetables. Since it's chilly out, broil or if possible use an indoor grill. In warmer weather I'd probably grill these outside. Cook until the lamb is nearly cooked through; it took only 3 minutes at 400 in my indoor grill.

My thoughts:

My husband loves lamb. I didn't eat it growing up so it isn't something that immediately springs to mind when trying to decide what to have for dinner. Not to mention how difficult it is to find good lamb locally (for this recipe I used not local but amazing tender grass fed lamb from Lava Lake Lamb). Anyway, while kabobs struck me as slightly cliched, I was missing summer grilling so I went for it. I didn't want to use any ingredients that were egregiously out of season so I decided on a simple red onion and mushroom pairing and I am really glad I did, the lamb was flavorful and juicy and the whole thing took about 5 minutes to make. You just can't beat that. It is especially good served with lemon-oregano roasted eggplant and potatoes which has similar flavors.

Chicken & Mushrooms with Rice

Ingredients:
1 lb boneless, skinless chicken thighs, cut into bite sized pieces
12 oz evaporated milk
8 oz diced crimini mushrooms
2 cups cooked long grain rice
1 1/2 cups shredded sharp cheddar
1/2 cup diced green onion
1/4 cup chicken stock
2 shallots, minced
2 eggs
1 stalk celery, diced
1 tablespoon olive oil or butter
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1/4 teaspoon salt


Directions:
Preheat oven to 350. Spray a 2-quart casserole dish with cooking spray. Set aside. In a small skillet, heat the oil. Add the shallot, chicken and mushroom and saute until the chicken starts brown and the shallots, celery and mushrooms are soft. Pour into a bowl and add rice, cheese, green onion. In a small bowl, whisk together the spices, egg and evaporated milk. Pour over the rice mixture. Stir to evenly distribute all ingredients. Pour into the casserole dish. Cover and bake for about 45 minutes or until the the chicken is fully cooked and the dish looks "set".

Note: If the dish is still runny looking but looks otherwise fully cooked, remove the cover and cook until some of the excess liquid evaporates. This is mostly an issue if the lid of your dish is very tight fitting.

My thoughts:

Recently a reader emailed me asking if I had a chicken and rice casserole recipe that that didn't use condensed cream of mushroom soup. Now, I didn't grow up in a casserole eating family so I actually haven't eaten too many casseroles much less made them but I had a good idea what I was up against. My husband is just getting over a bout of illness so I thought it would be the perfect time to make this comforting dish. I used undiluted evaporated milk because it tastes much creamier than milk but isn't nearly as high in fat as cream or half and half or even whole milk. I sauteed the chicken, shallots and celery to add a depth of flavor that canned soup just can't deliver. Using cooked rice (you can even leave leftover rice from another meal) eliminates the "will this dry out before it is finished cooking" issue that baking raw rice often runs into and gives the dish a creamy, more risotto-like texture.

Southwestern Turkey & Dumplings

Ingredients
3 cups diced, cooked turkey breast
7 cups chicken or turkey stock
1 1/2 cup diced Russet potatoes
3/4 cup fresh or frozen corn kernels
1 onion, chopped
1 poblano pepper, chopped
1 shallot, minced
4 oz crimini mushrooms, diced
4 cloves garlic, minced
2 carrots, diced
2 stalks celery, diced
2 chipotle peppers in adobo, minced
1 tablespoon butter
1 tablespoon olive oil
1/2 teaspoon hot Mexican chili powder
1/2 teaspoon ground cayenne
1/2 teaspoon oregano
1/2 teaspoon chipotle powder
1/2 teaspoon smoked paprika
salt
black pepper

for the dumplings:
2 1/4 cups flour
1 tablespoon baking powder
2 eggs
3/4 cup buttermilk
3/4 cup diced green onion (green parts only)

Directions:
Heat the butter and oil in a large pot with a lid. Add the onions, carrots, celery, poblano pepper, potato, garlic and mushrooms. Saut� until the potatoes start to soften. Add the chipotle pepper, spices and stock. Cover and simmer for 20-30 minutes. Add the turkey and corn. Then whisk together the baking powder and flour in a medium sized bowl. Stir in the buttermilk, egg and green onion. Mix to combine. Scoop out 2-3 inch dumplings with a spoon or old fashioned ice cream scoop. They do not have to be particularity round and the dough will be very sticky. Carefully (to avoid splashing!) drop the dumplings one at a time into the pot. Cover and cook until the dumplings are fluffy and cooked through.

My thoughts:

I am always thinking of new ways to use up cooked turkey. While I love a turkey sandwich, there is only so many of them you can eat before collapsing of taste bud fatigue. I do occasionally freeze pre-measured amounts of cubed, cooked turkey breast for future use in soups, stews and chili but I don't mind using up some freshly cooked turkey in a new way. I've made some excellent chicken & dumplings in the past and thought I could revamp the recipe a bit to bring out the best in turkey. Turkey has a slightly stronger flavor than chicken so I decided to go for a full flavored, spicy dish.

This version of turkey and dumplings will make memories of bland chicken and dumplings completely disappear. Tons of vegetables and chiles give this a rich flavor without adding fat and leave the dish tasting fresh rather than heavy or insipid. It is just a revelation. I honestly can't wait to make it again!

Green Bean Risotto

Ingredients:
5 cups chicken or vegetable stock
1 2/3 to 2 cups diced green beans
3/4 cup chopped crimini mushrooms
2 large shallots, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 cups Arborio rice
1/3 cup Parmesan, grated
1 1/2 tablespoons olive oil
1 tablespoon butter
salt
pepper


Directions:
In a saucepan, bring the broth to a simmer. Heat oil and butter in a large saucepan Saute the mushrooms, salt, pepper, garlic and shallot until lightly caramelized. Add the rice and saut� for 2-3 minutes, stirring continually. Add the broth a 1/2 cup at a time, stirring continuously, and waiting until the liquid is absorbed before each addition. When you are about half way through the broth, add the green beans to the rice. Continue to add broth and stir. When the risotto is creamy and the rice is al dente remove from heat and stir in the Parmesan.

My thoughts:

Risotto is the ultimate 20 minute meal. It is quick, easy and infinitely adaptable. I had some "French-style" green beans that I didn't want to use as simply a side dish that ended up being an inspired choice for the risotto. They stayed crisp and added a lot of fresh flavor and texture interest to the creamy risotto.

The next day I made arancini di riso with the leftovers and instead of placing cheese in the middle, I used a cube of smoked ham. It was a delicious and easy lunch.

Cauliflower, Brussels Sprouts & Crimini Saut�

Ingredients:
2 1/2 cups cauliflower florets (I used yellow cauliflower)
5 ounces sliced crimini mushrooms
10 Brussels sprouts, halved
1 onion, chopped
3 tablespoons fresh thyme leaves
1 tablespoon olive oil
1 tablespoon butter
juice of 1 lemon

Directions:
Toss the vegetables with the thyme and lemon juice in a large bowl. Set aside. Heat the butter and oil in a large skillet. Add the vegetables and cover. The vegetables should be in a single layer. Cook about 3 minutes or until just beginning to become tender. Uncover and cook, stirring occasionally, until all of the water evaporates and the vegetables are lightly caramelized. Serve hot.

Yield: 4-6 servings

My thoughts:

Here in the mid-Atlantic we have a much shorter growing season than all of those lucky West Coasters and Southerners. Therefore we have to make the most of what we can get before the date of the first frost. Right now I am seeing some amazing cauliflower and Brussels sprouts so I decided to pair them together in this simple but flavorful saute. I know that cauliflower and Brussels sprouts top many people's least favorite lists but cooked like this, they are amazing. The caramelization process brings out the natural, slightly nutty sweetness in both and completely eliminates any sort of bitterness. I love this as a side dish or as a light meal.

Pork with Oyster Mushrooms

Ingredients:
1 lb pork sirloin, diced
12 oz oyster mushrooms, sliced
6 cloves of garlic, minced
4 green onions chopped
1 onion sliced
1 cup chicken or pork stock
2 tablespoons oyster sauce
1 tablespoon canola oil
1 tablespoon soy sauce
2 teaspoons sesame oil
pepper


for the marinade:
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 tablespoon shaoxing wine
1 teaspoon ginger juice
1 teaspoon cornstarch
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sugar
1/2 teaspoon salt
1 shallot, minced

Directions:
Place the pork in a resealable bag. Add the marinade ingredients and marinate for about 15-20 minutes. Meanwhile, heat the canola oil in a large wok. Saute the onions and garlic until fragrant about 2 minutes. Add the pork (with the marinade) and stir fry until the pork is just browned on all sides. Add the mushrooms, broth, soy sauce, oyster sauce, and sesame oil. Cook, stirring occasionally, until the pork and mushrooms are tender and fully cooked. Add green onions, remove from heat and stir. Serve with hot rice.

My thoughts:

I love oyster mushrooms. They are so meaty and flavorful, they could be a meal by themselves. However, they also pair wonderfully with pork; better than they do with beef or chicken in my opinion. In this dish the pork is marinaded and then cooked in the marinade and flavorful sauce which really infuses the pork with flavor.

Deconstructed Pizza Pasta Salad

Ingredients:
8 oz small pasta (I used radiatore)
8 oz fresh mozzarella, diced
4 oz sliced mushrooms
2 1/2 oz turkey pepperoni, halved
2 1/2 oz baby spinach
3 cups diced tomatoes
1 large cubanelle pepper, diced
1/2 red onion, diced

for the dressing:
2 oz olive oil
2 oz red wine vinegar
2 cloves garlic, minced
2 tablespoons minced basil
1/2 teaspoon Dijon mustard

Directions:
Prepare pasta according to package instructions. Drain and allow to cool. Place the pasta and the remaining salad ingredients in a large bowl and toss. In a small bowl or dressing shaker, mix together the dressing ingredients until emulsification occurs. Drizzle over the salad and toss again. Serve at room temperature for best flavor.

My thoughts:

Since the unofficial end of summer is this weekend, I thought I'd share one last summer salad recipe. This one is perfect for taking to party as it appeals to even picky eaters and the pasta salad adverse. It is basically all of the ingredients that make up a typical pizza tossed with pasta. Who doesn't like pizza? The dressing is light and garlicy, not creamy or overpowering and just really pulls all of the flavors together. I used some heirloom tomatoes I picked up at the farmers market (my tomatoes have been slow to ripen this year) but I think halved cherry or grape tomatoes would work well.

Shrimp with Garlic Chives & Garlic Stems Tossed with Noodles

1 lb medium shrimp
1 bunch garlic chives, cut into 2 inch pieces
1/2 bunch garlic stem, cut into 2 inch long pieces
4 king oyster mushrooms, diced
3 green onions, green parts diced
1 tablespoon canola oil

sauce:
3/4 inch knob ginger, grated
2 garlic cloves, grated
1 1/2 tablespoons soy sauce
1/4 cup Shaoxing wine
1/4 cup shrimp stock
1/2 teaspoon white pepper

8 oz fresh egg handcut noodles, cooked

Directions:
Whisk together the sauce ingredients. Set aside. Heat the oil in a large wok. Stir fry the mushrooms, garlic chives, garlic stems and green onions until the mushrooms are cooked throguh. Add the shrimp. Pour the sauce over and stir fry until the shrimp are fully cooked. If the sauce looks runny, add a slurry of 1 teaspoon cornstarch mixed with 2 teaspoons water and stir. Toss with noodles.

My thoughts:

I was excited to see garlic stems at H Mart yesterday. The texture (crisp and solid) and shape is similar to green beans but they have a mild garlic flavor that is rather addictive. They are sold in bundles of stems that are about 1 foot in length and curly. Don't confuse them with the soft garlic scapes commonly found at the farmer's market which are more tender and green onion-like. Garlic stems are the thicker, crunchy parts.. H Mart also had my favorite garlic chives (you can always tell they are garlic chives by the flowers on the tip) and oyster mushrooms on sale. Who can resist. Combined with fresh shrimp for under $5lb, I knew what I had to make. This was great, the flavors of the shrimp shone and the mild garlic flavor complemented rather than overpowered. A new favorite.

Grilled Potato Salad with Broccolini

10 oz crimini mushrooms, sliced
1 1/2 to 2 lb white potatoes, sliced
1 large onion, cut into thick slices
1 bunch broccolini*, roughly cut

Dressing:
1/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon rosemary
2 garlic cloves, minced
1 shallot, minced
juice and zest of 1 lemon
salt
pepper


Directions:


Preheat grill. Brush the mushrooms, onion slices, broccolini and potatoes with olive oil. Place on a grill pan. Grill until fork tender, flipping occasionally to evenly brown.



Meanwhile, whisk together dressing ingredients. When the potatoes, mushrooms and onions are cooked through, toss them with the dressing. Serve immediately.

*Sometimes referred to as "baby broccoli", it is actually a broccoli and kai-lan (Chinese broccoli) hybrid.

My thoughts:

This is the first of what I think will be a bi-weekly grill recipe here on Coconut & Lime. Normally I will be posting them on Fridays from now until Labor Day but since it is Memorial Day, I thought I'd make an exception and post today. This is a super simple noncreamy potato salad with a robust vinegar based dressing that completely satisfies any need for a side dish without having to make anything indoors while monitoring the grill outside. The potatoes take on a smoky note that is flavorful but not overpowering and the onions just caramelize.

Knishes Three Ways: Potato & Onion, Kasha and Potato & Smoked Salmon

Ingredients:

for the dough:
2 1/2 cups flour
1/2 cup sour cream
2/3 cup water
2 tablespoons melted butter
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 egg


egg wash:
1 egg
1 tablespoon water

kasha filling:
2 cups beef broth
1 cup chopped mushrooms
1 cup kasha
1 cup plain mashed potatoes
1 medium onion, chopped
2 tablespoons canola oil
2 egg
pepper

potato & onion filling:
4 cups plain mashed potatoes
1 onion, chopped
3 tablespoon schmaltz or canola oil
salt
pepper

potato & smoked salmon filling:
4 cups plain mashed potatoes
1 onion, chopped
4 oz smoked salmon, minced
3 tablespoon schmaltz or canola oil
salt
pepper

Directions:
NOTE: each filling recipe yield enough for all 12 knishes.

For the kasha filling:
Heat the oil in a skillet. Saute the onions and mushrooms until very brown. In small bowl, mix 1 egg into the kasha until the kasha is coated. It will look rather clumpy. Add to pan and stir until the groats start to separate from each other. Pour in the broth and bring to a boil. Reduce heat, cover and simmer for about 7-10 minutes. Allow to cool slightly. Mix with the mashed potatoes, pepper and egg.



for the potato and onion filling:
Heat the schmaltz in a skillet. Add the onions and saute until very soft. Mash the onions into the potato along with some salt and pepper.



for the potato and smoked salmon filling:
Heat the schmaltz in a skillet. Add the onions and saute until very soft. Mash the onions into the potato along with the salmon and some salt and pepper.




Preheat oven to 375. Allow your filling to cool while you make the dough.

for the dough:
Whisk together all of the dry ingredients. Pour into a large bowl,preferable in the bottom of a stand mixer. In a medium bowl, stir together the sour cream, butter, water and egg. Pour on top of the dry ingredients and mix using a dough hook until a solid ball of elastic dough forms.



Divide the dough into 12 pieces. Roll each piece out on a floured surface to a 5 inch circle about 1/8 inch thick. Place a 1/4 cup of filling in the middle. Fold the sides up to close, pinch shut. Place seam-side down on a lined baking sheet. Prick the top with a fork, once. Beat the egg and water together for the egg wash. Brush over the top of the knish. Repeat for remaining dough. Bake for about 20 minutes or until very hot but not browned.

My thoughts:

I've always wanted to make that deli staple, knishes at home. However, all of the recipes I came across called for oil. I hate working with oil based doughs, they invariably come out greasy and heavy tasting. Since we don't keep kosher, keeping the dough pareve (that is to say neutral-neither dairy or meat) by using oil instead of butter is not an issue. So for my version I decided to make a dough that was more pierogi-like in origin. The dough is wonderfully soft and elastic to work with; not one rip or tear.

Now for the fillings! My favorite is potato and onion but Matt really like kasha (buckwheat groats) the best. So we made both. Then I remembered I had some truly divine smoked "European-style" salmon in the fridge from Just Cured and decided to make a potato-salmon one too. I am glad I did, it might be slightly nontraditional but it was really tasty. I'd also like to point out that it is very much worth your while to quickly render some chicken fat (using chicken thigh skins works well) in some onions to some schmaltz to use. It adds so much flavor and really gives it an authentic taste that you can't quite get with butter or oil.

These are really the best knishes I've ever had. Smaller than the monstrosities one can find in delis they are lighter tasting while still being satisfying.

Pineapple Fried Rice

Ingredients:
4 cups cooked short grain rice (preferably day-old)
2 cups shredded cabbage
2 cups cubed fresh pineapple
3/4 cup snow peas
5 dried shiitake mushrooms, rehydrated and sliced thinly
3 cloves garlic, minced
3 Thai bird chiles
2 Chinese sausages (lap cheong)
2 inch knob ginger, grated
1 small onion, chopped
3 tablespoons soy sauce
1 tablespoon canola oil
1 tablespoon Thai fish sauce
1 egg

Directions:
Steam or boil the sausages until hot. Allow to cool slightly then slice into coins. Heat the oil in a wok or skillet. Saute the onions, garlic, chiles, sausage, mushrooms, ginger and the pineapple until fragrant and warmed through. Add the snow peas and cabbage. Stir fry until crisp-tender. Add the rice and saute until all clumps are gone. Create a well in the middle of the rice and break the egg into it, scramble it until cooked and stir it into the rice. Add the sauces. Toss until the sauces are evenly distributed. Serve immediately.


Serves 4-6

My thoughts:

Matt whipped this up for lunch the other day and it was so tasty, I had to share. The flavors are fresh and the whole dish is surprisingly not greasy or overly sweet. It hits that perfect note of sweet-salty-spicy that many dishes aim for but miss. It is also a great dish to use up any leftovers you might have, we used cabbage and snow peas because we had that on hand but broccoli or carrots or even bok choy would be quite tasty.

Shrimp, Artichoke and Mushroom Pasta

Ingredients:

3 shallots, minced
3 cloves garlic, minced
1 pound peeled shrimp
6 oz defrosted frozen artichoke hearts
6 oz sliced crimini mushrooms
1/2 cup white wine
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
2 tablespoons cream
2 tablespoons red pepper flakes
1 tablespoon capers
juice of one lemon
zest of one lemon
salt
pepper

to serve: 10 oz hot pasta (I used large ring "calamari" pasta)


Directions:
In a large skillet, heat the oil, then add the shallots, artichoke hearts, red pepper flakes, mushrooms and garlic and saute about 5 minutes or until fragrant. Add shrimp and cook for about 3 minutes or until just starting to pink. Pour in the wine, lemon juice, zest, salt, pepper, and capers. Heat to boiling then reduce heat and cook for an additional 3 minutes or until the liquid has reduced and the shrimp is cooked through. Stir in cream. Toss with pasta and parsley.

My thoughts:

This a great dish for early March when you might be suffering from some cold weather food fatigue and want to make something more spring-like. Of course, if you live in the mid-Atlantic like I do, virtually nothing is in season right now. So you have to make do with ingredients that taste fresh, even if they aren't exactly in season. Shrimp, frozen artichoke hearts and a bit of lemon juice to perk up the flavors make for a light tasting but satisfying meal without having to use tasteless, out of season spring produce.