Showing posts with label roasted beets. Show all posts
Showing posts with label roasted beets. Show all posts

Tuesday, January 28, 2014

The Big Game Snacks - Stephen Colbert Said Don't Call Them "Super Bowl Sunday" Snacks

Last night Stephen Colbert warned that anyone writing about Super Bowl Sunday should beware the wrath of the NFL. His workaround for a week-long series of specials devoted to Super Bowl Sunday was to call it "The Big Game."


I'll take Colbert's lead anytime, so here are my suggestions for snacks to enjoy during The Big Game on this coming Sunday.

The easiest snacks are store bought. No one has to stay in the kitchen to serve the pizza, dips and chips, beer and sodas. But fast food doesn't make you feel good. There are easy ways to make food for friends that only require a bit of time in the kitchen and here are some suggestions.

All these dishes can be made the day ahead, so on Sunday, you can spend the morning lounging in  front of the TV watching the pundits analyze the upcoming game.

Roasted Beet Salad

Requiring little to no effort, the beets do all the work.

Serves 4

Ingredients

2 large beets, washed
3 teaspoons olive oil
1 tablespoon balsamic vinegar
1 scallion (optional)
1/8 teaspoon cayenne (optional)
Sea salt
Black Pepper

Instructions

Preheat the oven to 450 F. Line a baking sheet with aluminum foil or a Silpat sheet.

Leaving the skins on the beets allows them to cook in their sweet juices. No need to wrap them in aluminum foil and definitely don't peel them. Place them on the lined baking sheet, Drizzle them with 1 tablespoon olive oil. Place in the oven.

Depending on the size of the beets, the cooking time is anywhere from 30-90 minutes. For even cooking, turn the beets every half hour. Use a pairing knife to test for doneness. Don't let them overly cook. They are best cooked al dente, so there is a firmness.

In a small saucepan, reduce the balsamic vinegar over a low flame until the 1 tablespoon is reduced on 1 teaspoon. Set aside.

Remove the baking sheet from the oven and allow the beets to cool.

For the salad, the beets should be peeled, the top and root end removed. To avoid staining your hands, use plastic gloves. The skin should come off easily. Don't cut away any of the flesh.

Cut the beets into any shape you like--wedge, diced, sliced or julienned. Season with the olive oil, reduced balsamic vinegar, sea salt and black pepper to taste.

Optionally, finish the beets with a finely sliced scallion. Also, optional, dust with cayenne to add a bit of heat.

Kimchi Chicken Wings

Much more effort is required to make Kimchi Chicken Wings. The result is so delicious, they are definitely worth the extra effort. The wings can be cooked the day ahead and refrigerated, then reheated before the game. The wings are delicious served hot or at room temperature.

Servies 4

Ingredients

2 1/2 pounds chicken wings, washed, pat dried
2 tablespoons brown sugar
1/2 cup kimchi, finely chopped
1 tablespoon kimchi water from the bottle
1 tablespoon olive oil
1 small onion, washed, peeled, sliced thin
2 tablespoons soy sauce

Directions

Dissolve the brown sugar in the kimchi water, olive oil, and soy sauce. Add the kimchi, onion slices, and chicken wings. Mix well, cover, and refrigerate overnight.

Preheat the oven to 350 degrees. Line a baking tray with tin foil for easy clean up. Place a wire rack on the tray and arrange the wings on the rack. Drizzle the wings with olive oil. Put into the oven and bake 30 minutes. Turn over with tongs. 

Bake another 30 minutes. The wings should be tender and golden brown. If not, turn the wings over and continue baking another 10 minutes. Check again and continue baking at 10 minute intervals, turning the wings each time, until they are done.

In a small saucepan on a low flame, reduce the marinade by a third. Reserve.

Pour the heated, reduced marinade over the wings. Place in a leak proof container. 

Make sure everyone has plenty of napkins and a chilled drink of choice.

Variations

Add 1 tablespoon julienned garlic and 1/4 cup finely chopped Italian parsley to the marinade
Just before serving, top with 1 teaspoon toasted sesame seeds and 1 tablespoon thinly sliced scallion

Carrot Salad with Lemon-Soaked Raisins

Serves 6-8 (makes 1 quart)

Ingredients

8 large carrots (preferably farmers market fresh), washed, peeled, ends trimmed off
1 scallion (optional), finely chopped
1 small bunch Italian parsley, washed, dried, stems trimmed, finely chopped
2 tablespoons golden raisins
2 tablespoons lemon juice
1/2 teaspoon cumin
Pinch of cayenne
Sea salt and pepper
1/2 cup mayonnaise

Directions

Soak the raisins in lemon juice and 1/4 teaspoon black pepper at least 30 minutes, preferably overnight Grate the carrots in a large mixing bowl.

Roughly chop the raisins, reserving the lemon juice not absorbed into the raisins. Mix together the carrots, raisins, parsley, and scallions.

Season with the cumin, cayenne, sea salt, and black pepper and toss. Add the lemon juice and mayonnaise. Mix well.

Variations

Use cilantro instead of Italian parsley

Add chopped capers

Top with roasted chopped almonds

Chicken Salad with Mango Chutney and Roasted Almonds


The salad can be eaten on small romaine lettuce leaves, crackers, bread or heated tortillas. The dish has a flavor pleasing mix of savory (chicken), sweet (mango), crunchy (almonds) and heat (cayenne). The dish can be made with either white or dark meat. Personally, I think the dark meat has more flavor.

Serves 4

Ingredients

1 whole chicken, washed, pat dried
1/4 cup whole, raw almonds
2 tablespoons or 1/4 cup mango chutney (amount depends on taste), finely chop the fruit
1/4-1/2 cup mayonnaise (preferably Heilman's or Best Foods)
1 cup Italian parsley, washed, leaves only, finely chopped
1 scallion, washed, pat dried, root end trimmed, green and white parts finely chopped (optional)
1/8 teaspoon cayenne
Sea salt and black pepper

Directions

Preheat oven to 450 F. Place whole chicken breast side down on a baking sheet lined with aluminum foil or a Silpat sheet. Season with sea salt and black pepper. After 30 minutes, remove and turn over the chicken.

Season the breast side with sea salt and black pepper. Return to the oven. After 30 minutes, check for doneness by moving one of the legs. The chicken is fully cooked once the leg moves easily. Continue cooking until done. Remove from the oven and let cool.

Because it is criminal to waste food, make stock with the skin and bones by covering them with water in a large pot. Simmer 60 minutes, strain, remove the bones and skin, reserving any bits of meat for soup. Refrigerate the stock, skim and discard the fat. The stock can be refrigerated for 2-3 days or kept frozen for several months.

In a large mixing bowl, mix together the mayonnaise and mango chutney. Shred the chicken into bite sized pieces. Place the cut up chicken, parsley, scallion (optional), cayenne into the bowl with the dressing. Toss well. At this point the chicken salad can be refrigerated in an air-tight container.

Toaste the whole almonds in a toaster oven heated to 300 F for 5 minutes. Turn the almonds and continue toasting for another 5 minutes. Remove from the oven and allow to cool. Roughly chop and reserve.

To keep the almonds crisp, sprinkle them on the chicken salad just before serving.

Variations

Substitute cilantro for Italian parsley.

Add 1 tablespoon capers, finely chopped.

Substitute finely chopped yellow onion for the scallion (optional).

Sauté 1/4 teaspoon cumin and turmeric in 1 teaspoon olive oil until nut brown. Add to the mayonnaise-mango chutney dressing. 


Thursday, May 9, 2013

Mother's Day, Time to Set the Table and Make a Wonderful Meal

As my mother used to say, "Where has the time gone?" It feels as if we were celebrating New Year's Eve a few weeks ago and now it's the middle of May with summer just around the corner. Yesterday I bought the first corn of the season from Gloria at the Santa Monica Wednesday Farmers Market. Big fat ears that grilled up sweet and delicious.

My mother loved Thanksgiving because the family was gathered together. She loved my sister and I working beside her in the kitchen, wrapping sweet potatoes in aluminum foil, shelling walnuts and making turkey chopped liver.

I loved Mother's Day because that was a day to make my mom the recipes she liked. Egg salad with bacon, a dish based on her own modification of her mother's recipe, roasted beet salad, potato salad with grilled vegetables, carrot salad with lemon-black pepper soaked golden raisins, rosemary fried chicken and banana cake with chocolate chips and walnuts.

My mom passed away two weeks shy of her 93rd birthday. She had a good life, filled with ups and downs like any life. My last memory of her was our reading the newspaper together, enjoying a good laugh at the expense of then-President George W. Bush--this was 2006--and she was enjoying a Vietnamese bbq pork banh mi sandwich loaded with lots of pickled carrots and daikon. She was happy. Life was good.

So for everyone who wants some good food on Mother's Day--or any day, for that matter--here are some of my mom's favorite dishes.


Egg Salad with Grilled Vegetables and Crisp Bacon

Starting with my mom's basic recipe, I've added grilled vegetables and freshly chopped parsley for color and flavor. Crisp bacon gives a salty crunch.

Yield: 4 servings

Time: 45 minutes

Ingredients

4 farmers' market fresh large or extra large eggs
1 large carrot, washed, ends trimmed, peeled
1 ear of corn, tassels and husk removed, washed
1/2 cup Italian parsley leaves, washed, finely chopped
1 tablespoon capers, rinsed, finely chopped
2 strips of bacon, finely chopped, sauteed until crisp, drained
1 tablespoon finely chopped shallots or scallion
2 tablespoons mayonnaise
2 tablespoons olive oil
1 teaspoon kosher salt
Sea salt and black pepper

Method

To make easy-to-peel hardboiled eggs, I happily borrow Katie Goodman's directions which are to place the eggs into a quart-sized pot with salted (1 teaspoon kosher salt) cold water to cover 2" above the eggs. Raise the heat to high and allow the water to rapidly boil for two minutes. Remove from the burner, cover and let stand fifteen minutes.

Pour off the hot water, rinse with cold water, let the eggs cool to the touch and peel the shells. Dry the eggs and refrigerate until ready to use.

Slice the carrot into flat slabs about 1/4" thick and 3" long.  Toss in olive oil seasoned with sea salt and black pepper.  Season the ear of corn similarly.  Grill the carrots and corn until lightly browned all over or oven roast in a 400 F oven for 15 minutes. Turn frequently to avoid burning. Let cool.  Finely chop the carrots. Cut the kernels off the cob.

In a large mixing bowl, combine the chopped eggs, carrots, corn kernels, parsley, shallots, and crisp bacon bits. Toss. Season with sea salt and black pepper.  Add the mayonnaise and mix well.

Serve on bread, crackers, or lettuce leaves.

Variations

Add 1/4 cup roasted red pepper, finely chopped

Omit the bacon

Add 1/4 cup finely chopped, pitted olives

Roast 2 garlic cloves, tossed in olive oil, seasoned with sea salt and pepper until lightly browned, peel off the skins, finely chop the soft garlic and add to the egg salad

Add a dash of tabasco or a dusting of cayenne pepper for heat.

Roasted Beet Salad

Yield: 4 servings

Time: 1 hour or more depending on the size of the beets

The beets my mom served when I was a kid were either boiled or canned. For some reason she never roasted beets until I made them. After that they were her favorite. Not soggy, the beets cook inside their skins, retaining all their sweetness.  They taste great and they're easy to make.

Ingredients

1 bunch of large beets
Olive oil

Method

Cut off the leaves and stems, reserving them to use later. A quick side note: after you wash them, if you chop up the leaves and stems, sauté them with olive oil, garlic and shallots; they'll caramelize and you can serve them as a side dish or tossed with pasta; they're delicious. 

Thoroughly wash the beets to get rid of any grit. Do not remove the skins or cut off the root. 

Preheat the oven to 450 F. Put a sheet of aluminum foil on a baking sheet. Place the beets in the pan, drizzle with olive oil, and bake for 45 minutes to an hour. 

Turn the beets every 20 minutes so they cook evenly. Use a wooden skewer to test if they're done. Roast until the skewer goes into the beets easily but don't let them get too soft. Al dente is good.

Let cool, then peel off the skins, cut off the root and the top part and discard. 

Serve them up the way you like--julienne, rounds, or roughly cut--put them in a bowl and dress with olive oil, reduced balsamic vinegar, sea salt and black pepper.

Variations

Use a vinagrette dressing, add feta, sliced scallions, and chopped Italian parsley.

Top with roasted walnuts.

Add roasted carrots.

Add green grapes sliced in half.

Potato Salad with Vegetables

Yield:  4-6 servings

Time: 45 minutes

As a side dish, potato salad goes with any grilled meat or fish.

Ingredients

2 pounds potatoes (Yukon Gold or King Edward), washed
1 tablespoon Kosher salt
2 tablespoons grated carrots
1 tablespoon corn kernels
1 scallion, end trimmed, finely chopped
1 tablespoon Italian parsley, leaves only, finely chopped
1/2 to 3/4 cup mayonnaise (preferably Best Foods/Hellman's)
Olive oil
Sea salt and pepper

Method

Put the potatoes in a pot, fill with water to cover, add the kosher salt, cover with a lid or piece of aluminum foil, and boil on high heat for 30 minutes or until the potatoes are cooked but still firm. 

Remove the pot from the heat, pour off the hot water, refill the pot with cold water and let the potatoes cool.

Sauté the corn with a little olive oil for 5 minutes until lightly browned.  Let cool. In a large bowl, mix together the corn, carrots, scallion, and parsley. 

Peel the skin off the potatoes--save the skin for a breakfast sauté with eggs--chop the potatoes into dime-sized pieces, and add to the bowl. Toss all the ingredients together and season with sea salt and pepper. Stir in the mayonnaise and mix well. 

Taste and adjust the flavors with more mayonnaise, salt, and pepper.

Variations

Use cilantro instead of Italian parsley.

Add celery or capers.

Add crispy bacon.

Add grilled shrimp.

Carrot Salad with Lemon-Soaked Raisins

Yield 6-8 (makes 1 quart)

Time 30 minutes

Ingredients

8 large carrots (preferably farmers market fresh), washed, peeled, ends trimmed off
1 scallion (optional), finely chopped
1 small bunch Italian parsley, washed, dried, stems trimmed, finely chopped
2 tablespoons golden raisins
2 tablespoons lemon juice
1/2 teaspoon cumin
Pinch of cayenne
Sea salt and pepper
1/2 cup mayonnaise

Method

Soak the raisins in lemon juice and 1/4 teaspoon black pepper at least 30 minutes, preferably overnight Grate the carrots in a large mixing bowl.

Roughly chop the raisins, reserving the lemon juice not absorbed into the raisins. Mix together the carrots, raisins, parsley, and scallions.

Season with the cumin, cayenne, sea salt, and black pepper and toss. Add the lemon juice and mayonnaise. Mix well.

Variations

Use cilantro instead of Italian parsley

Add chopped capers

Top with roasted chopped almonds


Rosemary Fried Chicken

Yield4 servings

Time45 minutes to prepare, marinate the chicken overnight in buttermilk

Ingredients

1 whole chicken, washed, cut apart, skin removed if desired, wing tips, bones, and skin reserved to make chicken stock
1 quart buttermilk
1 cup flour
1 teaspoon sea salt
1 teaspoon pepper
1/4 cup finely chopped fresh rosemary leaves
Pinch cayenne pepper (optional)
1/4 teaspoon sugar (optional)
1/4 cup finely chopped yellow onion (optional)
2 tablespoons olive oil
2 quarts safflower or canola oil

Method

When you cut up the chicken, separate the two parts of the wing and cut the breast meat off the bone. Keep or discard the skin as you wish. The breasts can be left whole but will cook more evenly when cut into strips or tenders. The legs and thighs can be cut in half if you have a heavy chef's knife.

Toss the chicken pieces with olive oil and season with sea salt and pepper. Put the pieces in a container, add the buttermilk, 1 tablespoon of the rosemary, stir, cover, and refrigerate overnight.

Using a wok or deep frying pan, heat the cooking oil to 325 - 350 degrees or until a piece of parsley browns immediately when dropped in the oil. Before you begin cooking, prepare your counter. Have a slotted spoon or an Asian style strainer ready. Lay two paper towels on top of a piece of brown grocery bag paper on a large plate.

Reserve 1 teaspoon of the rosemary to use just before serving.

In a brown paper bag mix together the flour, sea salt, pepper, rosemary, cayenne (optional), sugar (optional), and onions (optional). Remove one piece of chicken at a time. 

Shake off the excess buttermilk, drop the piece into the paper bag with the seasoned flour, close the top of the bag, and shake. Repeat with all the pieces, assembling them on a plate or cutting board.

Cook the chicken in batches. Gently drop each piece into the hot oil, making sure it doesn't touch the other pieces so each one cooks evenly.

Turn over when browned on one side. Remove when golden brown and drain on the paper towels. The pieces will cook quickly: chicken tenders (breast) 2-3 minutes; wings 7-8 minutes; thighs & legs 10-12 minutes.

Just before serving, lightly dust the chicken pieces with 1 teaspoon of rosemary, sea salt and pepper.

If you are making deep fried vegetables like onion rings or broccoli florets, they cook even more quickly: thick rings cook in 30 seconds, thin rings in 5-6 seconds; broccoli in 30 seconds. 

Soak the vegetables in the seasoned buttermilk for a few minutes, then process like the chicken pieces.


Banana Cake with Chocolate Chips and Walnuts 
Yield 8 to 10 servings
Time 90 minutes
Ingredients
  • 4 ripe bananas
  • 1 1/2 tablespoons baking soda
  • 1/4 teaspoon vanilla
  • 2 eggs
  • 1 cup plus 1 tablespoon sweet butter, room temperature
  • 1 cup white sugar
  • 1/2 cup light brown sugar
  • 2/3 cup half and half
  • 2 1/2 cups flour
  • Pinch of sea salt
  • Pinch of cayenne
  • 1/2 cup raw walnuts 
  • 1 cup semi-sweet chocolate chips
Method
  • 1. Melt 1 tablespoon of butter and paint the inside of a 9 x 3 round cake pan, then put the pan in the freezer for 30 minutes. (The frozen butter prevents the batter from sticking to the pan.) On a cookie sheet bake the walnuts in a 350 degree oven for 20 minutes, turning every 5 minutes or so; let cool, roughly chop, and set aside.
  • 2. In a bowl mash the bananas with a fork, add the baking soda and vanilla. Stir well and set aside. In a mixer use the whisk to cream together the softened butter and both sugars. Add the eggs, mashed bananas, half and half and whisk until blended. Mix in the flour half a cup at a time, being careful not to over-beat. Remove the bowl from the mixer. Use a rubber spatula to blend in the walnuts and chocolate chips. Pour the batter into the buttered cake pan; it will only fill the pan half-way.
  • 3. Bake the cake in a 350 oven for 60-70 minutes, rotating the pan every 20 minutes so the cake cooks evenly. Test to see if the cake is done by inserting a wooden skewer. If the top is browning too quickly, lightly lay a sheet of aluminum foil over the top. When the skewer comes out clean, take the cake out of the oven and place it on a wire rack for 30 minutes. Remove the cake from the pan, putting it back on the wire rack to finish cooling.
  • 4. Just before serving dust the top with powdered sugar and shaved chocolate. Serve warm or at room temperature with vanilla ice cream or freshly whipped cream.

Have a Picnic for Super Bowl Sunday - Kimchi Chicken Wings, Salads & So Much More

A week to go for Super Bowl Sunday and I have my menu planned. No chips or dips. No ordering in (although a sausage pizza with mushrooms, on...