Chai Tea

I'm always on the look out for an authentic Chai Tea recipe While this one definitely sounds good, I'm dubious about it coming any where near what we had in India. Pretty sure I'll never get that wonderful, oily skim layer on the top.

Regardless, I am grateful to Pham Fatale for posting this recipe...
http://www.phamfatale.com/id_72/title_Bajis-Masala-Chai/

Yields: 12

12 cups water 2 sticks cinnamon, broken in half
30 cardamom pods, crushed with a mallet
4 cloves 1 (2-inch) chunk fresh ginger (optional), thinly sliced
5 cups organic whole milk
1 can evaporated milk
8 black tea bags

Preparation
Fill a large pot with water. Add the cinnamon, cardamom, cloves and ginger and bring to a boil. Cover and turn the heat to low and simmer for about 10 minutes.Add the milk, evaporated milk and sugar and bring to a simmer again. Add the tea bags, cover, and turn off the heat. Let the tea steep for no more than 4 minutes otherwise the tea will release its acidity. Strain the tea and serve immediately. It should be hot and fragrant. I also like to add a dash of heavy cream (Don't feel guilty, just enjoy the creaminess) Serve with tea cakes or cookies. Time to relax and enjoy!

Connie's Meatloaf

I have never made a decent meatloaf in my life. How hard can it be? My friend and co-worker Connie suggests that I try this recipe.

1/2 c ketchup
1/3 c brown sugar
1 1/2 t mustard
2 t vinegar
1/2 t nutmeg
2 lb ground beef
2 eggs
1 c cornflake crumbs
2 t salt
1/2 t pepper
2 T minced parsley
1 onion chapped

Prepare the sauce: In a small bowl mix the first 5 ingredients; set aside.

Prepare the meatloaf: Combine the remaining ingredients; mix lightly. Stir in 1/2 sauce mixture. Put into loaf pan and bake 350 for 1 hour. Cover with remaining sauce and bake for 30 additional minutes.

Island Pork Tenderloin

Why is it I have NEVER made a Pork Tenderloin. This sounds like a great recipe to start with. I found this at http://bakinandeggs.com/ where they site the recipe source The Gourmet Cookbook.


1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon cinnamon
1 pork tenderloins (a little over 1 pound)
1 tablespoons olive oil

1/2 cup packed dark brown sugar
1 clove garlic, minced
1/2 tablespoon hot sauce (Tabasco)


Preheat oven to 350 degrees.

Stir together salt, pepper, cumin, chili powder and cinnamon and coat pork with spice rub.
Heat oil in an ovenproof 12-inch heavy skillet over medium high heat until just beginning to smoke. Brown pork on all sides, about 4 minutes total. Remove from heat.

While the pork is browning, stir together brown sugar, garlic and hot sauce. Once you remove pork from heat, spread glaze onto top of each tenderloin. Roast in oven until thermometer inserted in center of tenderloin registers 140 degrees, about 20 minutes. Tent with foil and let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 150-155 while standing.) Slice and serve.
Yield: 2 servings

Banana Pineapple Cupcakes with Caramel Fondant

Must try this... I found this recipe on Brooke McLay's blog
http://www.cheekykitchen.com/2009/03/ex.html
Check it out the picture of the cupcakes on her site.

1 white cake mix
2 eggs
2 banana's
8 oz. crushed pineapple, undrained
2 T. olive oil
1 tsp. cinnamon
1 tsp. ginger
1/3 c. crushed macadamia nuts (optional)
Seeds from 1/2 vanilla bean

With an electric mixer, mix all ingredients together in a large bowl. Batter will be thick. Spoon into mini-muffin pan, lined with small cupcake papers. Bake 350 degrees for 10-12 minutes, or until cupcakes spring back when touched lightly. Remove and cool.


Two Spoon Caramel Fondant
One spoon to stir, and one to lick.

20 caramels
1/2 c. butter
2 lb powdered sugar
1/4 c. milk

In a large, microwave-safe bowl, melt caramels and butter together, stirring every 30 seconds until fully melted. Using an electric mixer on high, slowly beat in half of powdered sugar and half of milk. Continue to add sugar and milk, until a thick-but-spreadable consistency is reached. (Note: you may not need all the sugar or milk. Add it slowly at the end, there!)
Frost muffins while they are barely warm.

Allow frosting to cool and set before serving.

Buttermilk Syrup

I found this recipe on White on Rice Couple...
http://www.whiteonricecouple.com/
They suggest using it in replacement of maple syrup, such as on pancakes and waffles, to top french toast, or drizzled on ice cream. Yum...

1 1/2 c (340 g) Butter
1 1/2 c (355 ml) Buttermilk
3 c (575 g) Sugar
1 t (5 ml) Vanilla
1 T (15ml) Baking Soda

1. In large saucepan (make sure it is big enough to accommodate the syrup foaming when the baking soda is added), combine butter, buttermilk, and sugar. Bring to a boil, stirring regularly.

2. Remove from heat and whisk in vanilla and baking soda (it will foam up at this point.) It is now ready to serve.

Keeps for at least a couple weeks if you can manage to not use it all up quicker.

Grilled Asparagus & Feta Salad

This recipe was posted by Once Upan a Chef at
http://www.onceuponachef.com/
She notes that "it's the kind of wholly satisfying dish that makes you wonder if you might possibly be a very happy vegetarian". I couldn't agree more, Jennifer.

1 bunch thick asparagus, about 24 spears, ends trimmed*
3 tablespoons extra virgin olive oil, divided
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
⅓ cup crumbled feta cheese
1 teaspoon lemon zest**

Directions

Preheat grill to high.

Place asparagus spears in baking dish and toss with 2 tablespoons olive oil, salt and pepper.

Put asparagus on the grill, making sure to place spears perpendicular to grates so they don't fall through. Set asparagus dish next to grill (do not clean). Cover and cook for about 3-4 minutes, until asparagus spears are nicely browned and tender-crisp. Remove asparagus from grill and place back in baking dish. Let cool, then transfer spears to cutting board and cut into 1½" pieces. Place cut asparagus back in dish, then add remaining tablespoon olive oil, feta and lemon zest; toss gently and season to taste. Serve room temperature or cold. (serves 4)

Cafe Coffee Cookies

Must make these cookies!!!!

I found this recipe on Bunny's Warm Oven (Gotta love that name) at
http://wwwbunnysovencom.blogspot.com/

COOKIES:
1/2 c. granulated sugar
1/2 c. packed brown sugar
1/2 c. butter or margarine
1 egg
1 tsp. vanilla extract
1 1/2 c. all-purpose flour
1 Tbsp. instant coffee or instant espresso coffee granules or crystals
1 tsp. baking soda
1/4 tsp. salt
1/2 c. chopped pecans
1 (12 oz.) pkg. semisweet chocolate chips

COFFEE DRIZZLE:
1/2 tsp. instant coffee or instant espressp coffee granules or crystals
1 Tbsp. hot water
1/2-3/4 c. confectioners' sugar

Preheat oven to 350 degrees.

In a large bowl, beat sugars, butter, egg and vanilla with electric mixer on medium speed until creamy.

On low speed, beat in flour, 1 Tbsp. coffee granules, baking soda and salt. Stir in pecans and chocolate chips.

Drop dough by rounded tablespoonfuls 2" apart onto ungreased baking sheets.

Bake @ 350 degrees 10-12 minutes or until golden brown and edges are set. Cool on pan for 2-4 minutes; remove cookies from pans to wire racks and cool completely.

For the glaze, in a small bowl, dissolve 1/2 tsp. instant coffee in hot water. Stir in 1/2 c. confectioners' sugar, adding more confectioners' sugar, if necessary, to reach desired drizzling consistency.

Drizzle glaze over cooled cookies. Allow glaze to set before storing cookies in an airtight container between layers of waxed paper, plastic wrap or foil.

Makes about 2 1/2 dozen cookies.

Tomato & Feta Tart

1/2 package Ready-rolled puff pastry
1 1/2 t Dijon mustard
Tomatoes (thinly sliced), 6 small
4 oz feta, crumbled (reduced fat)

1 T Extra Virgin olive oil
1 1/2 t Herbes de Provence

Black pepper
Preheat the oven to 400. Roll out the pastry and place in a medium sized non-stick tart pan. Line the tart shell with foil or coffee filters and fill with beans. Bake for about 10-minutes.

Spread the mustard evenly over the pastry. Arrange thinly sliced tomatoes, overlapping. Sprinkle feta on top of the tomato layer.
Sprinkle herbes de provence, season with freshly ground black pepper and drizzle with extra virgin olive oil.

Place in the oven and cook for about 20 minutes until the pastry is risen, golden and cooked.

Root Beer Can Chicken

This recipe is from the June 2010 issue of Cooking Light...

1 1/2 teaspoons Hungarian sweet paprika
1 teaspoon brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground red pepper
1/2 teaspoon chili powder
1/4 teaspoon ground allspice
3/4 teaspoon kosher salt, divided
2 (12-ounce) cans root beer, divided
2 tablespoons chilled unsalted butter, cut into pieces
2 teaspoons cider vinegar
1 (3 1/2-pound) whole chicken, skinned


1. Prepare grill for indirect grilling, heating one side to medium.

2. Combine first 7 ingredients and 1/2 teaspoon salt in a small bowl.

3. Open both root beer cans; pour 18 ounces into a small saucepan. Set remaining root beer aside (in the can). Bring 18 ounces root beer to a boil. Cook until reduced to 1/3 cup (about 20 minutes). Remove from heat. Add remaining 1/4 teaspoon salt, butter, and vinegar, stirring until smooth.

4. Rub paprika mixture evenly over chicken. Holding chicken upright with the cavity facing down, insert reserved opened root beer can into cavity. Place chicken on unheated side of grill. Spread legs out to form a tripod to support the chicken. Cover and grill for 1 hour and 30 minutes or until a meat thermometer inserted into meaty portion of thigh registers 160°, basting chicken every 20 minutes with sauce.

5. Lift chicken slightly using tongs; place spatula under can. Carefully remove chicken and can from grill; place on a cutting board. Let stand 10 minutes. Gently lift chicken using tongs or insulated rubber gloves; carefully twist can and remove from cavity. Discard can. Carve chicken.


Nutritional Information
Calories: 371
Fat: 15.1g (sat 6.2g,mono 5g,poly 2.4g)
Protein: 35.6g
Carbohydrate: 21.4g
Fiber: 0.2g
Sodium: 502mg
Calcium: 32mg

Spinach Tart

I made this recipe last night and it was a hit. I like using the 5x8 tart pan as the phyllo dough fits nicely into it. It counts as 5 WW points per serving. Of course, I had two servings last night. Should have made a salad to go with it.

Serves 6
(makes one 10-inch round tart or one 5x8 rectangular tart)
(adapted/modified from recipe posted by Tartelette)

4 eggs, beaten

2/3 cup whole milk (or half-and-half)

1/2 tsp salt

1/2 tsp pepper

pinch of nutmeg

1-2 tbsp olive oil

3-4 thin slices from a red onion
6-8 stems of asparagus, cut into 1-inch pieces
8 ounces fresh mushrooms, sliced
3-4 cups of fresh spinach (loosely packed)
6-8 sheets of Phyllo dough
Olive Oil Cooking Spray
4 ounces prosciutto (or thinly sliced ham or crisp, crumbled bacon), optional
6 ounces crumbled feta cheese (reduced fat)

Preheat oven to 375.

In a large measureing cup combine the eggs, milk, salt, pepper and nutmeg, mixing thoroughly. Set aside.

Heat the olive oil in a large skillet. Add the onion, mushrooms and asparagus and let them sweat on medium-low heat until the mushrooms are golden brown and the asparagus is tender. Add the spinach to the skillet and cover with a lid, turning heat off. Let sit until spinach is wilted. Place the spinach, onion, mushroom and asparagus mixture in a large strainer and allow it to drain well, pressing lightly as needed to remove excess moisture.


Carefully prepare the crust using phyllo dough. Take one sheet of phyllo and spray it with Olive Oil spray. Continue with 5-7 more sheets of phyllo and cooking spray. Place the crust in the tart pan (preferably one with a removable bottom so it can be easily served on a dish or tray.)

Place the tart pan on a baking sheet lined with aluminum foil for easy cleanup from any leaks or spills.

Spread the spinach/mushroom/asparagus/onion mixture on the crust, making sure all the ingredients are well-distributed. Tear pieces of prosciutto and place on top of the spinach mixture. Pour the egg mixture into the tart pan until it almost reaches the top of the crust. Sprinkle the feta cheese on top of the filled tart.

Bake at 375 for 30 minutes or until the tart is golden brown. Let cool at least 5 minutes before releasing it from the pan to a serving plate.

Best Ever Potato Salad

OK, so I'm not a potato salad lover. Not particularly crazy about anything too heavy on the mayo. Consequently, I can't make a decent mayo based potato salad. But this has no mayonnaise in it and it is delish. I added some turkey smoked sausage to make this a one dish meal, but this is a "winner, winner chicken dinner" (minus the poultry) with or without the sausage. I found this recipe in the June 2010 issue of Cooking Light. They call it Farmers' market Potato Salad...

1 c fresh corn kernels (about 2 ears)
2 lbs fingerling potatoes, cut into 1-inch pieces (I used New Potatoes)
2 1/2 T olive oil, divided
2 T chopped fresh tarragon (substituted 2 t. dried tarragon)
2 T cider vinegar
2 T whole-grain Dijon mustard
1/2 t hot pepper sauce
3/4 t salt
1/2 t freshly ground black pepper
Cooking spray
3/4 c vertically sliced red onion
3/4 c diced zucchini (optional)
1 c cherry tomatoes, halved

Preheat oven to 425.

Place corn and potatoes on a jelly-roll pan. Drizzle vegetables with 1 tablespoon oil; toss to coat. Bake at 425 for 30 minutes or until potatoes are tender. Place mixture in a large bowl. Combine tarragon and next 5 ingredients (through pepper) in a small bowl, stirring with a whisk. Gradually add remaining 1 1/2 tablespoons oil, sitrring constantly with a whisk. Drizzle potato mixture with dressing; toss gently to coat.

Heat a large skillet over medium heat. Coat pan with cooking spray. Add onion and zucchini to pan; cook 4 minutes or until lightly browned, stirring occasionally. Add zucchini mixture and tomatoes to potato mixture; toss gently to comgine. Yield: 6 servings

Calories 198; Fat 6.6 g; Fiber 3.8 g

Garam Masala Grilled Chicken and Vegetables

I've made this recipe a couple of times. It sounds like it might be spicy, however it is primarily fragrant. The recipe came from the Kansas City Star.

Makes 4 servings
1 pound boneless, skinless chicken breasts
2 (6-ounce) cartons low-fat plain yogurt, divided
3 teaspoons garam masala, divided
1 medium red bell pepper, seeded and cut into quarters
1 medium red onion, sliced 1/2 -inch thick
1 medium zucchini, sliced lengthwise 1/2 -inch thick
2 teaspoons vegetable oil
4 (3-ounce) whole wheat naan or pita breads
1 medium tomato, seeded and chopped
2 tablespoons minced cilantro

Pound chicken breasts to 1/2 -inch thickness and place in zip-top bag. Combine 1 carton yogurt and 2 teaspoons garam masala; blend well and spoon over chicken. Seal bag and massage to coat chicken pieces evenly. Refrigerate 30 minutes.

Place vegetables in a zip-top bag; drizzle with oil, seal and shake to coat evenly. Sprinkle vegetables with 1/2 teaspoon garam masala; seal and shake to coat evenly.

Stir remaining garam masala into remaining yogurt; cover and refrigerate.

Spray grill grate with nonstick spray coating. Preheat grill to medium-high or allow coals to burn to white ash. Remove chicken from yogurt marinade; discard any remaining marinade. Place chicken and vegetables on grill. Grill over direct heat in a covered grill 8 to 10 minutes or until chicken is fully cooked, no longer pink inside and a meat thermometer registers 170 degrees and vegetables are tender, turning midway through to cook evenly. Remove chicken and vegetables to platter as they are done, cover and keep warm.

Spray both sides of naan with nonstick spray coating. Grill about 30 to 60 seconds per side, or until bread is warm.

Slice chicken breasts into thin strips about 2 inches long. Slice peppers into thin, vertical strips and slice zucchini in half and then into thin strips. Halve onion slices and separate into rings. For each serving place one slice warm naan on each plate. Dollop about 1 tablespoon reserved yogurt mixture on top of each bread. Top evenly with slices of chicken and vegetables. Sprinkle with chopped tomatoes and minced cilantro. Pass remaining yogurt mixture to dollop on top, as desired.

Per serving (about 3 ounces cooked chicken, 1 piece (3-ounce) naan and about 2/3 cup grilled vegetables per serving): 456 calories (12 percent from fat), 6 grams total fat (2 grams saturated), 71 milligrams cholesterol, 60 grams carbohydrates, 42 grams protein, 339 milligrams sodium, 7 grams dietary fiber.

Recipe developed for The Star by professional home economists Kathryn Moore and Roxanne Wyss.Read more: http://www.kansascity.com/2010/04/27/1904903/eating-for-life-garam-masala-grilled.html#ixzz0nXOZu7PY

Macaroni & Cheese with Tomatoes & Herbes de Provence

This sounds like a fantastic mac and cheese recipe. I found this one from Hungry Cravings http://www.hungrycravings.com/.
View the original post from Hungry Cravings

6 tablespoons unsalted butter, diced, plus more for greasing the baking dishes
¾ cup panko breadcrumbs
2 tablespoons extra virgin olive oil
1 teaspoon Herbes de Provence
1 ounce grated Parmegiano-Reggiano
¼ cup plus 2 tablespoons all-purpose flour1 quart milk
2 cloves garlic, grated
1/8 teaspoon piment d'Espelette
12 ounces shredded medium cheddar
4 ounces shredded provolone
Kosher salt
1 pound short tubular pasta, such as macaroni, penne, or rigatoni
12 ounces grape or cherry tomatoes, halved

Preheat the oven to 350˚F. Butter 6 individual baking dishes. Toss together the breadcrumbs and oil in a medium bowl, making sure that the breadcrumbs are evenly coated. Stir in the Herbes de Provence and Parmegiano.

Heat the butter in a large, heavy pot over medium heat until it melts, bubbles, and the foam subsides. Add the flour and cook, whisking constantly, for 2 to 3 minutes, or until it begins to smell toasty. Whisk in the milk, garlic, and piment d'Espelette. Bring to a boil, whisking constantly, and simmer for 3 to 4 minutes, or until thick. Remove from the heat, stir in the cheddar and provolone, and season to taste with salt and pepper.

Meanwhile, cook the pasta in a large pot of boiling, salted water according to the package directions. Drain the pasta when it is al dente. Immediately add the pasta to the cheese sauce and toss to combine. Divide among the baking dishes. Divide the tomatoes among the baking dishes, arranging them evenly over the macaroni and cheese. Sprinkle evenly with the breadcrumb mixture. Arrange the baking dishes on a baking tray and bake for 20 to 25 minutes, or until the sauce is bubbling around the edges. If the breadcrumb topping is still pale, broil for 2 to 3 minutes, or until golden brown. Serve immediately.

Serves 6. The piment d'Espelette, a Basque chile powder, may be replaced with a pinch of cayenne pepper. Don’t bake the mac and cheese too long—overcooked cheese sauce becomes grainy. May be prepared a day or two in advance and kept covered with aluminum foil in the refrigerator. Bring to room temperature and bake just before serving.

Whole Wheat Pita Bread

So, my first attempt with pita bread was less than successful. They were soft and tasted ok, but the color definitely left something to be desired. Here's a recipe using whole wheat that I'd like to try soon from Annie's Eats
http://annies-eats.com/

2¼ tsp. instant yeast
1 tbsp. honey
1¼ cups warm water (105˚-115˚ F), divided
1½ cups bread flour, divided
1½ cups whole wheat flour, divided
¼ cup extra-virgin olive oil
1 tsp. salt
Cornmeal, for sprinkling

Directions:
In the bowl of a stand mixer*, combine the yeast, honey and ½ cup of the water. Stir gently to blend. Whisk ¼ cup of the bread flour and ¼ cup of the whole wheat flour into the yeast mixture until smooth. Cover the bowl with plastic wrap and set aside until doubled in bulk and bubbly, about 45 minutes.

Remove the plastic wrap and return the bowl to the mixer stand, fitted with the dough hook. Add in the remaining ¾ cup of warm water, 1¼ cups bread flour, 1¼ cups whole wheat flour, olive oil and salt. Knead on low speed until the dough is smooth and elastic, about 8 minutes. Transfer the ball of dough to a lightly oiled bowl, turning once to coat, and let rise in a warm draft-free place, about 1 hour, until doubled in bulk.

Place an oven rack in the middle position. Place a baking stone in the oven (if using) and preheat to 500˚ F.

Once the dough has risen, transfer to a lightly floured work surface, punch down the dough and divide into 8 equal pieces. Form each piece into a ball. Flatten one ball at a time into a disk, then stretch out into a 6½-7 inch circle. Transfer the rounds to a baking sheet or other work surface lightly sprinkled with cornmeal. Once all the rounds have been shaped, loosely cover with clean kitchen towels. Let stand at room temperature for 30 minutes, until slightly puffy.

Transfer 4 pitas, 1 at a time, onto the baking surface. (Note: These can be baked on a baking stone or directly on the oven racks. I use a pizza stone, but either method is fine.) Bake 2 minutes, until puffed and pale golden. Gently flip the pitas over using tongs and bake 1 minute more. Transfer to a cooling rack and let cool completely. Repeat with the remaining pitas. Store in an airtight container for up to 3 days.

*As always, anything mixed in a stand mixer can be mixed by hand.

Greek Salad

Serves 6

1 cucumber, seeded, and cubed
1 red bell pepper, large diced
1 yellow bell pepper, large diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half rounds
1/2 pound feta cheese, cut in 1/2-inch cubes
1/2 cup calamata olives, pitted

Dressing
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Directions

Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.

For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

Spicy Chicken Shawarma

2 tablespoons finely chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/8 teaspoon ground coriander
5 tablespoons plain low-fat Greek-style yogurt, divided
2 tablespoons fresh lemon juice, divided
3 garlic cloves, minced and divided
1 pound skinless, boneless chicken breast halves, thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon tahini
4 (6-inch) pitas, halved
1/2 cup chopped cucumber
1/2 cup chopped plum tomato
1/4 cup prechopped red onion

Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.

While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well. Spread 1 1/2 teaspoons tahini mixture inside each pita half; divide chicken evenly among pita halves. Fill each pita half with 1 tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoons onion.

When is a "Ken" Burger not a Burger

When it's Chinese Sweet and Sour Pork.

So, Ken (or Jerry - whichever you know him by) received this interesting box as we were leaving HK. Apparently he was known for eating McDonalds hamburgers. It's actually a little Bento lunch box. Check it out...

But the best thing is the paper container has a recipe for Chinese Sweet and Sour Pork printed inside the lid. The McDonalds style container was custom made for Ken. It seems his favorite lunch shifted from the hamburgers to the S&S Pork after a few trips to the Leo factory. He was such a fan that they always made sure it was on the lunch menu when he was in town.

So, here's to finally having all of the boxes unpacked from a move that happened 18 months ago. Cheers!

Chinese Sweet and Sour Pork

For the batter:
3/4 c flour
3/4 c cornstarch
1 1/2 T baking powder
1/4 t salt
1 c cold water
1 1/2 t peanut oil

For the sauce:
3/4 c white vinegar
1/2 t salt
6 T tomato sauce
1 T dark or mushroom soy sauce
3/4 c sugar
1 T cornstarch

oil for deep-frying
3/4 lb boneless pork loin, cut into 1-inch cubes
2 T flour
2 t minced garlic
4 green onions, thinly sliced on the diagonal
1/2 c bamboo shoots, cut into 3/4 by 1 inch pieces
1 red bell pepper, cut into 3/4-inch cubes

Preheat oven to 250 degrees F. Heat oil in a wok or deep-fryer, to about 350 to 375 degrees. While wok and oil are heating up, dust pork loin cubes with the flour, shaking off excess. Working with a few pieces at a time, dip the four-coated pork pieces into the batter (stir briefly once again before you begin) and fry in the hot oil. The important thing is not to crowd the wok, so your pieces fry up nicely and don't stew. Turn them a few times until they're evently golden in color, cooking them for a total of 8 minutes or so. Remove with a slotted spoon and drain using a Chinese wire-mesh skimmer or other strainer. Transfer to a plate lined with paper towels, and keep warm in the oven while you fry the rest of the pork. Repeat until everything has been fried. Return all pork pieces into the hot oil and fry breifly, about 3 minutes, until everything is a nice golden brown. Strain again and keep warm in the oven.

Discard the oil in the wok except for a tablespoon. Working over high heat, add minced garlic and scallions, stir-frying for about 30 seconds. Add bamboo shoots and red pepper and continue to stir fry for a minut or so. Give the sauce mixture a quick stir and add to the peppers, bringing to a boil and stirring until thickened. Remove from heat. Transfer pork to serving platter and pour peppers and sauch over the pork. Serve hot with rice.

Grilled Pork and Fontina Sandwiches

2 (8-ounce) 1-inch thick, boneless pork loin chops
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 teaspoons herbes de Provence
1/2 cup mayonnaise
1/4 cup packed chopped fresh basil leaves
2 teaspoons lemon zest
1 teaspoon lemon juice
1 (1 pound) loaf ciabatta or rustic bread, ends trimmed, cut in 1/2 horizontally
4 romaine lettuce leaves, halved lengthwise
4 ounces fontina cheese, cut into (1/4-inch thick) slices


Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the pork chops on both sides with olive oil and season with salt and pepper, to taste. Sprinkle both sides with the herbs de Provence and grill for 10 minutes. Turn the chops over and cook until an instant-read thermometer inserted into the thickest part of the meat registers 160 degrees F. Transfer the chops to a cutting board and let them rest for 10 minutes. Slice each chop into 6 (1/4-inch thick) slices.

In a small bowl, combine the mayonnaise, basil, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste.

To assemble the sandwiches: Lay the bottom half of the bread on a work surface and spread with 1/2 of the mayonnaise mixture. Add the lettuce leaves, arrange the cheese slices on the lettuce and top with the pork slices. Spread the top half of the bread with the remaining mayonnaise mixture and cover the sandwiches. Slice the loaf into 4 pieces and serve.

Ranch Dipping Sauce

3/4 cup buttermilk
3/4 cup sour cream
1 clove garlic, grated or finely chopped, then mashed into paste with salt
1 tablespoon white wine vinegar
1 teaspoon hot sauce
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons chopped dill
2 tablespoons chopped chives
Salt and freshly ground black pepper

Stir together all ingredients in a small serving bowl. Adjust seasonings and serve.

Baked Chili Fries

4 large jalapeno peppers
4 large poblano peppers
1 cup all-purpose flour, plus 2 tablespoons
3 large eggs, beaten
1/4 cup milk
2 tablespoons spicy mustard (recommended: Gulden's)
1 cup bread crumbs
1/2 cup grated Parmesan or Romano
Salt and freshly ground black pepper


Preheat the oven to 400 degrees F.

Remove the seeds from all of the peppers and cut into 1/2-inch lengthwise strips.

Set up a breading station: 1 pan of 1 cup of flour, 1 pan of eggs beaten with milk, 2 tablespoons of flour and mustard, and 1 pan of bread crumbs seasoned with cheese, and salt and pepper, to taste.

Coat the peppers in the flour, then in the egg mixture and then in the bread crumbs.

Arrange the chili fries on a nonstick baking sheet and roast for 18 minutes, turning once.

Remove from the oven and transfer to a serving platter.

Serve with Ranch Dipping Sauce

Red Potato and Tomato Salad

1 pound baby red potatoes, halved
1 pint (2 cups) cherry tomatoes, halved
3 scallions, thinly sliced
1/3 cup pitted black olives, halved
1/3 cup chopped fresh flat-leaf parsley
2 tablespoons capers, rinsed and drained
1 tablespoon chopped fresh thyme leaves
1/4 cup extra-virgin olive oil
1 large lemon, zested
Kosher salt and freshly ground black pepper

Add the potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring the water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.

In a serving bowl, add the potatoes, tomatoes, scallions, olives, parsley, capers, thyme, olive oil, and lemon zest. Toss gently until all the ingredients are coated and season with salt and pepper, to taste. Refrigerate for 1 hour and gently toss again before serving.

Roasted Chicken with a Mustard Crust

2 tablespoons minced garlic
2 tablespoons Dijon mustard
2 tablespoons dry white wine
1 tablespoon soy sauce
2 tablespoons olive oil
1 teaspoon hot sauce
1 teaspoons herbs de Provence
1/2 teaspoon salt
1 chicken (3 1/2 – 4 pounds)

Whisk all of the ingredients (except chicken) together in a small bowl until emulsified into a fragrant, wet marinade.
Using kitchen shears or a sharp knife, cut along each side of the backbone to remove it. The best way to do this if you don’t have kitchen shears is to sit the chicken on it’s bottom and slice all the way down each side of the back bone in a straight line. Once you’ve removed the backbone, open the chicken up like a book and place it on the cutting board, cavity side down. Press firmly in the center of the breast to crack the breastbone and encourage a flatter shape. Using a sharp paring knife, cut halfway through both sides of the joints connecting the drumstick to the thigh and cut through the joints of the shoulder under the wing as well.
Place the chicken skin side down in a large baking dish and evenly spoon on half of the mustard marinade. Flip the chicken over and spread the remaining mustard mixture evenly over the skin side of the chicken. Wrap the dish in plastic wrap and refrigerate overnight.
Remove the chicken from the refrigerator at least 30 minutes prior to cooking and preheat the oven to 450° F. Place a skillet large enough to accommodate the chicken over high heat. When hot, place the chicken in the pan skin side up and spoon on any leftover marinade in the baking dish. Cook the chicken on the stovetop for 5 minutes before placing the entire skillet in the oven. Roast for 30-35 minutes, or until the chicken is well-browned with a crispy skin.
Remove the skillet from the oven and allow the chicken to rest in the pan for at least 5 minutes. Place the chicken on a clean cutting board and allow it to rest for another 5 minutes. Cut the chicken into 8 pieces using a sharp knife or kitchen shears and serve alongside mashed potatoes or a mixed green salad.
Serves 4

Chicken Tikka Masala

Chicken Tikka:
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 teaspoons table salt
4 large boneless, skinless chicken breasts, trimmed of fat (about 3-4 lbs)
1 cup plain whole-milk yogurt
1 tablespoon vegetable oil
3 medium garlic cloves, minced
1 tablespoon grated fresh ginger

Masala Sauce:
2 - 3 tablespoons vegetable oil
1 medium onion, diced fine
2 medium garlic cloves, minced
2 teaspoons grated fresh ginger
1 tablespoon tomato paste
1 tablespoon garam masala
1 (28-ounce) can crushed tomatoes
4 teaspoons sugar
1/2 teaspoon table salt
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves (optional)


For the chicken, combine cumin, garlic powder, cayenne, and salt in small bowl. Sprinkle both sides of the chicken with spice mixture, pressing gently so mixture adheres. Place chicken in a baking dish, cover with plastic wrap, and refrigerate for 30 to 60 minutes.

In large bowl, whisk together yogurt, oil, garlic, and ginger. After the seasoned chicken has 'marinated' for 30-60 minutes in the fridge, pour the yogurt mixture over the chicken and toss to fully coat both sides. Cover with plastic wrap and refrigerate for 6-8 hours or overnight.

For the sauce, heat oil in medium sized saucepan over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. At this point, allow the sauce to cool. Transfer the sauce into a storage container, cover and then refrigerate overnight.

The next day, remove the chilled sauce from the fridge and heat up in a large dutch oven over medium heat. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Remove the chicken from the fridge and place on a parchment lined baking sheet. Place the yogurt coated chicken on the parchment lined baking sheet. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.

Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Adjust seasoning with salt if needed. Before serving, stir in cilantro into the sauce or garnish with cilantro if using.

Sweet Potato Veggie Burger

I'm hoping this is close to the Veggie Burger at Eden Alley. Craving it right now...

1 medium sweet potato, peeled and cut into 1 1/2-inch cubes
1 small onion, finely chopped
1 clove garlic, minced
1 1/2 teaspoons best-quality curry powder
1/4 teaspoon ground cumin
2 tablespoons tomato paste
3 tablespoons potato starch
1 pound firm tofu
1/2 cup brown rice, cooked
2 tablespoons minced chives
3 tablespoons roughly chopped cilantro
3/4 teaspoon salt
1/8 teaspoon freshly ground pepper
4 low-fat whole-wheat buns
Olive-oil cooking spray

Place a steamer basket in a medium saucepan filled with 1 inch of water. Bring to a boil, and add sweet-potato cubes. Steam until fork tender, 6 to 7 minutes. Set aside. Place a large skillet over medium heat. Spray skillet with cooking spray. Add onion, garlic, curry powder, and cumin; cover. Cook, lifting cover to stir occasionally, until translucent, about 5 minutes. If the onion begins to dry out or burn, add 2 tablespoons water. Stir in tomato paste, and cook another 2 minutes.

Transfer mixture to the bowl of a food processor. Add the sweet-potato cubes and the potato starch. Pulse until onions are finely ground, about 1 minute.

Rinse and drain the tofu. Lay a clean kitchen towel or a double thickness of cheesecloth on a clean work surface. Place tofu in the center, wrap, and wring out any excess liquid; the tofu should have the texture of ground meat. Place the tofu, sweet-potato mixture, brown rice, chives, cilantro, salt, and pepper in a medium bowl. Using a rubber spatula, fold the ingredients together. Using your hands, shape the mixture into four 3 1/2-inch-round patties.

Return skillet to medium heat. Coat with cooking spray. Place patties in pan, and cook until golden on bottom, 5 to 6 minutes. Flip patties over, and cook until golden on other side, another 5 to 6 minutes. Serve warm on whole-wheat buns.

New York Cheesecake

For Ryan...

For the crust:
5 tbsp. unsalted butter, melted, plus 1 additional tbsp., melted for greasing the pan
4 oz. (approx. 8 whole) graham crackers, broken into rough pieces and processed into fine, even crumbs*
1 tbsp. sugar

(*Note – if you have a kitchen scale, definitely weigh the graham crackers. )

For the cheesecake:
2 1/2 lb. (5 8-oz. pkgs.) cream cheese, cut into rough 1-inch chunks, at room temperature
1/8 tsp. salt
1 1/2 cups sugar
1/3 cup sour cream
2 tsp. freshly squeezed lemon juice
2 tsp. vanilla extract
2 large egg yolks plus 6 large eggs, at room temperature

Directions:
To make the crust, adjust an oven rack to the lower-middle position and heat the oven to 325 degrees F. Brush the bottom and sides of a 9-inch springform pan with 1/2 tablespoon of the melted butter. In a medium bowl combine the graham cracker crumbs, 5 tablespoons melted butter, and sugar. Toss with a fork until the crumbs are evenly moistened. Transfer the crumbs to the springform pan and use the bottom of a ramekin to firmly press the crumbs evenly into the pan bottom. Bake until fragrant and beginning to brown around the edges, about 13 minutes. Cool on a wire rack while preparing the filling.

Increase the oven temperature to 500 degrees F. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese at medium-low speed to break up and soften it slightly, about 1 minute. Scrape the beater and the bottom and sides of the bowl well with a rubber spatula; add the salt and about half of the sugar and beat at medium-low speed until combined, about 1 minute. Scrape the bowl; beat in the remaining sugar until combined, about 1 minute. Scrape the bowl; add the sour cream, lemon juice, and vanilla. Beat at low speed until combined, about 1 minute. Scrape the bowl; add the egg yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape the bowl; add the remaining eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions.

Brush the sides of the springform pan with the remaining 1/2 tablespoon melted butter. Set the pan on a rimmed baking sheet to catch any spills in case the pan leaks. Pour the filling into the cooled crust and bake 10 minutes; without opening the oven door, reduce the oven temperature to 200 degrees and continue to bake until the cheesecake reads about 150 degrees on an instant-read thermometer inserted in the center, about 1 1/2 hours. Transfer the cake to a wire rack and cool until barely warm, 2 1/2 to 3 hours. Run a paring knife between the cake and the springform pan sides. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours.

To unmold the cheesecake, removed the sides of the pan. Slide a thin metal spatula between the crust and the bottom of the pan to loosen, then slide the cake onto a serving plate. Let the cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve. (Use a long, thin, sharp knife that has been run under hot water and then dried for slicing. Wipe the blade clean and rewarm between slices.)