Sunday, December 2, 2018

Cauliflower Mascarpone Gratin

The last time I made this recipe, I used the very colorful cheddar and romanesco cauliflowers. Love those fractals!

This recipe was from Family Style Food. Here's the text, in case the link goes bad. My updates in italics.


1 large head cauliflower (3 pounds) separated into florets (8 cups)
1 tablespoon softened butter
1 8-ounce container mascarpone cheese (I have tried cream cheese, it is much heavier)
1/2 cup heavy whipping cream
1 tablespoon all-purpose flour
½ cup grated Parmesan cheese
2 tablespoons chopped fresh sage, rosemary or thyme (or a combination) (dry is just fine)
1 garlic clove, grated on a rasp grater or pressed in a garlic press
1 teaspoon kosher salt (I would use less)
panko bread crumbs

Blanch the cauliflower in a pot of boiling salted water 5 minutes (I cook it in a steamer). Drain well. Heat oven to 400 degrees. Coat a 3 -4 quart shallow gratin or baking dish with the butter. Put the cauliflower in the dish. In a medium bowl, whisk the mascarpone, cream, flour, ¼ cup of the Parmesan, herbs, garlic and salt until smooth (I have trouble with the whisking so I heat the mascarpone in the microwave until it's quite soft). Spoon the mixture over the cauliflower. Sprinkle the top with the remaining Parmesan. I sprinkle bread crumbs on top. Bake 30 minutes, or until top is browned and sauce is bubbling. Rest 15 minutes before serving. The creamy sauce will thicken a bit as it cools. 4-6 servings.

Turkey Posole

The original recipe from Martha called for chicken. I've only made it with turkey and halved the quantities because OMG you need some variety in your turkey leftovers and not a gallon of the same thing.

1 T olive oil
1 medium onion, chopped
4 cloves garlic, minced
1/2 can tomato paste (if you don't have a use for the other 1/2, just use the whole can)
1 1/2 T chili powder (or more, to taste)
1/2 - 1 t. dried oregano 
2 cups water
2 14.5 oz cans chicken broth
2 15 oz cans hominy
3-4 cups shredded turkey
salt and pepper
Garnishes: avocado, sliced radishes, cilantro, tortilla chips)

Heat oil in large soup pot over medium heat. Add onions and cook till translucent.  Add garlic, tomato paste, chili powder and oregano, and stir in.  Add 2 cups water, broth, hominy and turkey. Bring to a boil, then reduce heat and simmer about 30 minutes. Add salt and pepper to taste.

Ladle into bowls and garnish as desired.

It's underneath there somewhere!

Thursday, November 22, 2018

Mom's Stuffing

1 box Mrs. Cubbison's cubed stuffing
1 can chicken or vegetable broth
2-3 cloves garlic, minced
1 small onion, chopped
1 c. sliced celery
1 carrot, grated
1/4 c. olive oil
1/2 bag fresh or frozen cranberries
ground sage
dried thyme

Preheat oven to 350. Empty stuffing into a large bowl. And broth and stir, set aside for it to soak up the broth. Briefly saute the vegetables in the oil, then stir in to stuffing. Stir in the cranberries. Season to your taste. Put in greased 9x13 pan, cover with foil, bake for 45 min to an hour.

Friday, August 17, 2018

Ina Garten's Salmon Cakes

Ina Garten's salmon cakes have become a family favorite.

(Also on the plate is Ina's amazingly easy Herbed Basmati Rice and her Tartar Sauce.  And the cheaty part--frozen green beans with french-fried onions on top.) 

But of course, over time I have varied the recipe. I use about a pound of salmon pre-cooked (from leftovers I save in the freezer!), the amount of chopped vegetable depends on what I have on hand, and I use about a cup of ready-made breadcrumbs.

Here's Ina's original recipe, in case the link goes bad. (my changes in italics)

1/2 pound fresh salmon (1 pound pre-cooked)
Good olive oil
Kosher salt and freshly ground black pepper
4 tablespoons unsalted butter
3/4 cup small-diced red onion (1 small onion) (1/2 cup)
1 1/2 cups small-diced celery (4 stalks) (maybe less)
1/2 cup small-diced red bell pepper (1 small pepper)
1/2 cup small-diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
3 slices stale bread, crusts removed (1 cup prepared breadcrumbs)
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten

Preheat the oven to 350 degrees F.

Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold. (If using leftovers you can skip this whole part!)

Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.

Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally. (Skip this if you have prepared breadcrumbs.)

Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 10 (2 1/2 to 3-ounce) cakes.

Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven and serve hot.

2008, Ina Garten, All Rights Reserved

Your Cousin's Crispy Fried Tofu

Your cousin 's best crispy fried tofu:

Press it.
Slice it.
Season it. 
Cornstarch it. 
Fry it.

Frank’s Beer Battered Fish

So simple.

1 package Trader Joe’s cod tips
Salt and pepper
1 bottle beer
1 cup flour
Oil for frying.

Season the fish. Mix the beer and flour together. Dredge the fish in the batter. Fry in hot oil. Enjoy.