These packets are three recipes rolled into one. It seems like a long recipe, but it is not really hard. It does require a little time, but the rewards are great, and the steps can be broken up over a couple days or more. This is an easy recipe to expand, and all elements of the dish freeze well, so making extras is a good idea. You can freeze the lentils alone or combined with the vegetables, or freeze the entire packets for another meal. Once you have done this dish you will find shortcuts or variations of your own. The recipe is three parts; the lentils, the vegetable hash, and the assembled finished timbales (another name for the finished packets). When cutting up vegetables for the recipe, just remember that everything should be around the size of the lentils-keeping in mind the lentils will expand a little when cooked.
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Ohitashi are a classic of Japanese cuisine. Typically, they spinach is marinated in a broth based on “dashi”, which is a broth made of dried smoked bonito flakes and seaweed. This is a simpler version using water. To make this even easier, simply remove the stems entirely from the dish, then microwave the spinach to wilt it. This keeps in the refrigerator for a couple days.
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Baja Marinade
This recipe just sort of happened one afternoon in summer long ago. It is still a favorite. Originally used on top sirloin steaks, this marinade is very versatile. This makes for great tacos, so make extra of whatever protein you choose. It also works on tofu, but it is best if you press the tofu overnight and then marinate it all day before grilling. Add 2 more tablespoons of oil for one block of pressed tofu to keep it from sticking to the grill.
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INGREDIENTS:
1/2 cup sugar 2 Tbsp. cornstarch 1/4 tsp. salt 2 cups half-and-half or light cream 1/2 a vanilla bean, split lengthwise, or 1/2 teaspoon vanilla 4 beaten egg yolksContinue reading »
While the Lewis Road ranch has been in production mode since late January, Steve’s just now working up most of the ground at our home farm and the Redman ranch for our next round of planting. The cover crop had grown tall. The ground was dry enough for tractor work. But alas, the disc-harrow was in pieces in the workshop. The disc blades and bearings needed to be replaced and to get to them the entire implement needed to be dismantled. So several weeks ago he had launched into a project to revamp the disc.
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Here is another mei quin and shiitake recipe. This version has a little more depth of flavor that comes from the Ground Bean Paste, and the shiitake flavor is less prominent. Although based on traditional Chinese techniques and ingredients, I doubt you’ll find it in any restaurant. My family loved it, even the kids.
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Sometimes I just get in the mood for something from my childhood, and when it comes to salads, this does it. This is based on a taste memory of the Thousand Island dressing from the now defunct Marshall Field’s Department store in Chicago. This dressing is great on turkey sandwiches or salads with lots of chunky veggies in it.
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Although this seems like a lot of ingredients, this recipe utilizes two components that are then combined for the end product. The second set of ingredients is used to flavor the choi and uses the stems that would usually be discarded, which bothered me. When I first did this recipe, I was tossing the stems into a small teapot that “was there” to keep them out of the way-thus the genesis of this idea.
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Vinaigrettes are usually thought of as oil and vinegar dressing. In actuality, vinaigrettes can be used as a sauce, especially for fish and poultry, on sandwiches, as a marinade, or even as a pasta sauce. Vinaigrettes are great poured over roasted vegetables such as potatoes, parsnips, and beets, while still warm so the flavors are absorbed. This makes an excellent salad, and is, in fact, how German potato salad is made.
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I was in the mood for salad, but wanted something a little creamer than the usual vinaigrette. I also wanted something a little light as I was dressing baby greens. My Meyer lemon tree had just given me an abundance of fruit also, so all these things were playing in my mind as I opened the refrigerator. Here is the result.
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Here is a “suite” of dressings that all turn on one basic dressing called “amazu”. Amazu is the dressing you get on your basic sunomono, or cucumber salad at Japanese restaurants. The rest are just variations on a theme. When it comes to oil, I keep it very light. Instead of the basic 3:1 ratio of vinaigrette, if I use oil with this dressing I go very lightly, making what is sometimes called a “slack” in restaurants. The idea is to use just enough to help the flavors stick to the food. Usually, this is something like a 1:1 ratio.
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I love arugula, and am always looking for new ways to use it. I find the arugula is sharp enough without the addition of cheese, and almonds are used instead of pine nuts, which are also a little sharp, but almonds “talk” to the nuttiness of arugula. A knife works best for this as a food processor over works the arugula and gives it a slippery texture, plus it tends to cook it a bit. Also, I enjoy the whole process of cutting the arugula by hand-the smell as you cut the leaves and nuts, the sounds-it is a form of meditation.
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INGREDIENTS:
1 bunch of beets 1 teaspoon olive oil salt and pepper to taste 2 tablespoons of water 1-2 tablespoons vinegar such as white balsamic or sherryContinue reading »
INGREDIENTS:
2 cups roasted beets 1 Tbsp neutral flavored oil such as grapeseed or olive oil 1 Tbsp unsalted butter 2 oz. orange juiceContinue reading »
This is a fancy appetizer I did for a party once, but it is so good it keeps showing up. Although I like the stacked presentation a lot, this salad works equally well when simply tossed in a bowl and then put onto plates. Also, since I like it so well, the 3 inch diameter salad isn’t always large enough.
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This is a variant of an old standby around here, and is similar to what you get when you order Chinese Chicken salad. The dressing is good for many things-try it on sliced cucumbers. You can add things to this slaw to fancy it up easily; try chopped dates and peanuts, or raisins or green onions.
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INGREDIENTS:
1 bunch chard (Rainbow, red, or Swiss) 1 medium brown onion 2 cloves garlic, peeled and de-germed 2 ounces cream sherry or Marsala Salt and fresh ground pepper to taste 2 teaspoons fresh thyme (or other herb of your choice) ½ cup homemade bread crumbs (or store bought)Continue reading »
Although this seems like a lot of ingredients, this recipe utilizes two components that are then combined for the end product. The second set of ingredients is used to flavor the collards and uses the stems that would usually be discarded, which bothered me. When I first did this recipe, I was tossing the stems into a small teapot that “was there” to keep them out of the way-thus the genesis of this idea.
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Here’s something I like to have around the house. I use it as a snack on toasts, or I top entrees with it. I add it to soups and put it in sandwiches. I call it Fennel Jam or Fennel Marmalade, depending on how big the pieces are when it’s done. For this dish, you want to cook it in a pan that will hold the vegetables close, so they will stew. I prefer a medium sized “chefs pan”- the one with the bowl shape- as this allows for a smaller cooking area as the jam cooks down.
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