Preserved Lemons with Red Lentil Dal

Lately I have been obsessed with Yotam Ottolenghi and his cookbook Jerusalem. He has a new cookbook out which I've browsed through at the book store but haven't purchased yet, its called Plenty More and looks just as fantastic as the one I own. I love it so much because I discovered it right as fall said goodbye and winter reared its blustery head. It spoke to me because the warm spices he utilizes in every recipe chases the cold away and fills my home with comforting aromas. I rarely used spices like turmeric or added currants to make dishes pop nor did I utilize fresh herbs like I should; mint, cilantro, dill and tarragon are so lovely together. He pairs spices and fresh herbs together in a way that makes his dishes truly out of this world. He has changed the way I cook in the kitchen and while I'm not being paid to do so, I'm going to recommend you buy this cookbook.

Yotam Ottolenghi was also a guest on my absolutely favorite food podcast, KCRW's Good Food. He talked about his love of vegetables, and although he is a carnivore he is most attracted to vegetables and bringing them to life; for instance, whole cumin seeds and cinnamon sticks toasted and freshly ground that will make a dish so savory you never want to eat anything else for the rest of your life. I love the way he talks about food, as if its a precious gift he wants to share, and I'm thankful he did. His cookbooks not only have great recipes, the book itself is gorgeous with its soft hardcover and full color pictures that beg you to cook the recipes and taste it for yourself.

At the back of the cookbook Yotam gives a recipe for preserved lemons and lately I've been reading up on and experimenting with at-home fermentation and preservation (my homemade kimchi is coming up, be excited!) and it's really not as daunting as you would think. The book Salt: A World History by Mark Kurlansky really roused my interest in all the uses of salt, did you know it has over 14,000 known uses and preserving food is just one of them? Anyway, these lemons are so easy to prepare and then you just let them sit and do their thing for an entire month while the salt breaks down the lemon rind and makes it soft and sweet with a pleasant fragrance that is so enticing. The thought of eating a lemon rind certainly doesn't sound appealing to most people, but that's the magic of salt. It turns it into something so beautiful and sweet and it can accompany so many dishes. I actually bought a case of mason jars this weekend and I can't wait to stuff them with lemons and salt, these will be my Christmas gifts for my family this year because this treat is too good not to share.

Preserved Lemons
adapted from Yotam Ottolenghi

4-6 Lemons

4-6 6 T sea salt

juice of 6 lemons

Optional Herbs
2 rosemary sprigs
1 large red chili

 or

1 cinnamon stick
3 cloves
5 to 6 coriander seeds
3 to 4 black peppercorns
1 bay leaf

Start by sterilizing a pint sized mason jar by pouring boiling water inside and letting it sit for one minute, then empty it out. Allow it to air dry naturally so that it remains sterile. Alternatively you can run them through the dishwasher and allow them to dry completely.

Wash and scrub the lemons. Add 1 tablespoon of salt to the bottom of the mason jar. Cut each lemon in quarters stopping 3/4 of an inch from the base.  Stuff 1 tablespoon of salt in each lemon and squeeze them together tightly in the sterilized mason jar, alternating with the optional herbs in between the lemons if desired. Squeeze more lemon juice in if necessary so that the lemons are completely covered with liquid. 

Close the jar and leave in a cool place for at least a month. Shake the jar daily to distribute the salt to the lemons. The longer they are left, the better the flavor. (If a piece of lemon is not covered, it may develop a white mold that is harmless and just needs to be washed off.)
Before using, scoop out and discard the pulp, and rinse the lemon peel under the tap to get rid of the excess salt.

Preserved lemons are excellent served with meat, fish, lentils, couscous and quinoa. They should accompany your food like a chile sauce, a little goes a long way. It will add a depth of flavor that you can't find anywhere else. The best part perhaps is that these lemons will keep at room temperature for up to a year! If you have leftover lemon rinds you've used for other purposes, keep stuffing the jar with your leftover rinds and you will have an seemingly unending supply of preserved lemons.

 

 Now that you have preserved lemons how will you eat them? When I say they will accompany just about any dish, I'm not exaggerating. If you roast a chicken and some potatoes for dinner chop up some preserved lemons and sprinkle them on top of your chicken while it roasts. It's really that easy. You could even skip the roasting and place them directly on the chicken before you serve it for a more intense lemon flavor. The recipe I'm sharing is an Indian dish called Dal. It's simply lentils cooked down in delicous onion, garlic, and warm spices served over rice or bread. The preserved lemons send this simple dish into the world of gourmet cuisine, it was a big hit at my dinner table. I really hope you guys enjoy this.

Red Lentil Dal
Adapted from Bon Appetit 

1 head cauliflower
2 tablespoon canola oil, divided
2 cups chopped onions 
3 garlic cloves, minced
3 cups chicken or vegetable broth
1 cup dried red lentils
3/4 teaspoon turmeric 
3/4 teaspoon ground cumin 
1/2 teaspoon ground ginger

Toppings
1 cup basmati rice, cooked according to package directions 
2 plum tomatoes, seeded, chopped 
1/4 cup chopped fresh cilantro 
1 jalapeño chili, seeded, chopped
2 tablespoons preserved lemons, chopped


Preheat the oven to 425 degrees. Chop the cauliflower into bite size florets and toss with 1 tablespoon oil and salt and pepper. Roast them in the oven for 15-20 minutes or until the edges brown and char nicely. Set aside.

Meanwhile, heat the remaining oil in medium skillet over medium heat. Add 1 cup onion and 1 minced garlic clove and sauté until tender and golden brown, about 10 minutes. Set aside. Combine 3 cups broth, lentils, remaining 1 cup onion, 2 minced garlic cloves, turmeric, cumin and ginger in heavy medium saucepan. Bring to boil. Reduce heat, cover and simmer until lentils are tender, about 15 minutes. Using an immersion blender, gently blend the lentils for a few seconds, careful not to puree the whole pot. You still want to see some whole lentils in your final dish. Finally,  mix in the remaining sautéed onion mixture. Simmer 5 minutes to blend flavors, adding water or broth if needed. Season to taste with salt and pepper.

Spoon rice into bowls or plates. Spoon dal over. Place roasted cauliflower around the edges of your dish. Top with preserved lemons, tomatoes, cilantro and chili. Enjoy it warm.

Eat Your Quiche

Whether or not you like it, the holidays are fast approaching. It's time to start thinking about what you'll bring to the table, a new recipe you've been wanting to try or a spin on a traditional favorite. I happen to be old school, I like Thanksgiving to be exactly what I was used to growing up. That means cornbread stuffing, pecan pie, and cranberry sauce from a can. Anytime I try to mix things up it  has a tendency to go wrong, like last year when I decided to make an Italian bread stuffing, it was dry and tasted like cardboard. When you cook for a living and write a food blog people expect to be wowed but alas, that doesn't always happen.

The most important thing about Thanksgiving is being with people you love and care about. Sometimes the pressures of family and dramas of past events can make us dread the annual get together, but imagine what life would be like without those crazy people in our lives… Very lonely and empty. Because no matter how crazy your family is they are there when things go right and when things go wrong and we all need a support system when things in our lives don't go according to plan. And lets be honest, things rarely go according to plan.

Recent events in my life have made me value kindness and generosity in a new light. Practicing kindness and generosity early and often is the kind of person I would like to become. Living in a big city it's easy to become calloused and hostile. "Excuse me" and "thank you" are hard to choke out when so many people seem oblivious to their surroundings. It's easy to forget your manners when you know you'll never see that person again and even if you do you would never remember the face of that pregnant woman you didn't give up your seat for on the bus.

Why is it that only when faced with the loss of something we realize its value? I come to expect most people in the city to ignore me so when someone holds open a door and waits for me I feel touched. When someone asks if I need help when I look lost without me having to ask it makes me have a renewed faith in human kind. We are all in this together and we can't go it alone.

This is my first post without any accompanying pictures but circumstances have prevented me from writing this post without my usual cadre of supplies. So I will share a recipe with you that you will just have to make yourself to see how delicious it looks and tastes.

I have made many pie crusts in my time and I am always dissatisfied with the outcome. It always takes too much time and energy for something that rarely comes out right because baking is just not my forte. This recipe for a quiche with a homemade crust has reinvented homemade pie crusts for me. It's super simple and turns out great every time. It's inherently better than a store bought crust and once you try it I bet you'll never go back. The fillings I like best are simple vegetables like broccoli and leeks, but you could certainly add bacon, chicken, tomatoes, the possibilities are really endless. Just make sure that when filling up your pie crust with the filling that you don't over do it and add too much so that it spills over in the oven. If you have liquid left over, just discard it. Your oven will thank you later.



Recipe courtesy of Sarah Chrystal
Quiche Crust
Makes two 9 inch pie crusts

2 cups flour
1 tsp salt
1/2 cup oil
1/2 cup cold water

Preheat oven to 375. In a medium bowl mix flour and salt. In a small bowl whisk oil and water together. Pour the liquid into the dry mixture and mix with a fork until a dough ball is formed.

Divide the dough ball in half and using your fingers press into a 9 inch pie dish.  Prick with a fork and pre-bake for 5 minutes. Add quiche filling and continue to bake.

Quiche Filling

2 T oil
1 medium onion, diced
2-3 cloves of garlic, crushed
4 cups broccoli florets
3/4 cups cheddar cheese
4 eggs
1 cup milk
1 tsp salt
1/2 tsp pepper, garlic powder, paprika, dry mustard, red pepper flakes

Heat the oil in a large sauté pan over medium high heat. Add onion and garlic and stir until translucent. Add broccoli and cook until it turns a vibrant green and still retains its shape.

In a medium bowl add eggs, milk, and spices and whisk until incorporated.

If there is any liquid in your veggie mixture make sure you drain it well. Add veggies to your pre baked pie crust. Pour egg mixture on top and sprinkle the top with cheese.

Bake for 40 minutes or until its set in the middle. Let cool for 5-10 minutes. Serve warm or at room temperature.

Acorn Squash Biscuits (And Chicken Soup)

Alright, fall, you win. I've accepted the cooler temperature, falling leaves and I've even embraced winter squashes. I'm still struggling with darkness falling earlier and earlier but there are worse things in the world, like Ebola and arthritis, right? And even if you have arthritis it's nothing some homemade chicken soup won't cure.

Well maybe not cure, but it sure makes you feel better. One of the most valuable lessons I've learned about cooking is to eat what's in season. Eating in season means your fruits and vegetables taste like they're suppose to, its more affordable and better for the environment. Last time I went shopping I utilized the bounty of the season and loaded up on butternut squash, acorn squash, parsnips and apples.

I like cooking things I've never made before and Acorn Squash Biscuits sounded like a good idea. I took the left over chicken thighs from a dinner party out of the freezer and made a simple stock with carrots, onions, celery and black peppercorns. I roasted the acorn squash in the oven for 40 minutes and pureed it until it was nice and smooth. After skimming the stock I added half the puree to the clear broth and the rest went into the biscuits. It was a great fall dinner and I highly recommended trying these biscuits, and don't skip out on adding the pecans, the added crunch gives them a wonderful texture. Don't feel confined to using an acorn squash, butternut squash or even a sweet potato would also work.

There is no need to oil your squash before placing it in the oven, it will roast up beautifully without the extra fat from the oil, saving you on calories without sacrificing flavor. These biscuits could be served with just about anything, they are savory with a hint of sweetness from the brown sugar.

Acorn Squash Biscuits
Makes 12

2 cups all purpose flour
1/2 cup cornflakes, crumbled (or oatmeal)
4 teaspoons baking powder
1 teaspoon salt
1 egg, slightly beaten
2 tablespoons light brown sugar
1/3 cup canola oil
1 1/2 cups winter squash, roasted and pureed
1/2 cup toasted pecans

Pre-heat oven to 250 degrees. Roast pecans for 10-12 minutes or until fragrant, roughly chop and set aside.

Increase oven heat to 400 degrees. Cut squash in half, scrape out seeds and place face down on a baking sheet and roast for about 40 minutes or tender a fork inserts easily. Let cool and puree until well blended.

Decrease oven heat to 350 degrees. Add all ingredients in a large bowl and mix until just blended. Drop biscuit dough on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until golden brown. Serve warm.

For Granny

Below is the story of my grandmother and her quest to have her son awarded the Medal of Honor. She succeeded and because of this generous and amazing woman our family got to travel to Washington D.C., meet the President of the United States, and attend numerous ceremonies and receptions honoring her sons sacrifice and recognizing his bravery. I want to share that journey while documenting my families travels to the nations capitol, including the food served at the White House, of course, this is a food blog after all...but mainly I would like to share this journey and honor our matriarch, Evelyn Sloat.

My family doesn't always agree on everything, actually, we disagree on just about everything and the drama, heated exchanges and stress induced drinking are par for the course. The one thing, however, we can all agree on is that we loved my grandmother, Evelyn, unconditionally and we miss her more each day. She was the glue that held our family together and things just haven't been the same since she left. Our only solace is that now she is in our lives living through our memories, allowing her legacy to live on. 

 I knew her son, my uncle Don Sloat, had died in the Vietnam War long before I was born. He was kind of famous in Coweta since it has the dubious distinction of having the most casualties per capita, 8 men in total, my Uncle Don being one of them. And it was this war that made my father a refugee who fled his home in South Vietnam at age 19 to come to America. My mother talks about how it was hard for my grandmother to meet my dad and accepting their relationship didn't come easy.

 

 But Evelyn would fight a lot of battles through her life and finding forgiveness and letting go of bitterness is what got her through. She was a woman of God and she wasn't afraid to tell you so. It would take a better writer and a lot more time to adequately describe this woman's tremendous and tumultuous life so this post is dedicated to one of her last battles she fought so hard to win: getting her son recognized posthumously for the Medal of Honor.

 

She reached out to the media, congressmen, senators and personally reached out to every living member of Don's platoon trying to get documentation gathered for a case to take to the President. It became a family battle with both her daughters and a son-in-law also taking action, mostly because my grandmother wouldn't let them rest until they did. She even handed me a manila envelope filled with articles and a notarized statement from a solider in Don's platoon documenting his memory of that day. I had mentioned I had a friend in Seattle who worked for MSN and she latched onto the idea that my friend could get the story some national attention; alas he only picked out stock photos for internet articles, but her tenacity was noted.

In 2011, my husband and I went to Vietnam to explore the land where my father came from and to see the land where Don spent his last days. I promised my grandmother I would try and find Hawk Hill, the military base where Don was stationed. She had found an article that said Don had a room dedicated to him with a plaque to commemorate it. I doubted we would find the building still standing, but through military veterans websites and military documents online we had a rough idea of where Hawk Hill was suppose to be and the directions seemed to pan out, eight miles south of Thang Binh and seven miles north of Tam Ky just east of the railroad, we found what could certainly have been a military base at some point.

We never did find a plaque but I brought my grandmother back a brick from a dilapidated roof, a tenuious connection to her son if there ever was one, but it was all that I could offer. 

 

 Losing a child isn't easy and Don would be her second son to bury. Donald Paul Sloat joined the Army in 1969 at age 20 and not even a year later was killed in action. It wasn't until 40 years later that my grandmother learned the truth about his death, that the military mistakenly simplified the incident, saying only that he was killed by shrapnel from a land mine. She then went on a quest that nobody could derail her from. A mother's love is what got Don the recognition he deserved.

 

Here is what really happened: 

On the morning of Jan. 17, 1970, Sloat's squad was conducting a patrol, serving as a blocking element in support of tanks and armored personnel carriers from F Troop in the Que Son valley. As the squad moved through dense up a small hill in file formation, the lead Soldier tripped a wire attached to a hand grenade booby-trap, set up by enemy forces.

When the grenade rolled down the hill toward Sloat, he had a choice. He could hit the ground and seek cover, or pick up the grenade and throw it away from his fellow Soldiers. After initially attempting to throw the grenade, Sloat realized that detonation was imminent, and that two or three men near him would be killed or seriously injured if he couldn't shield them from the blast. In an instant, Sloat chose to draw the grenade to his body, shielding his squad members from the blast, and saving their lives.

Sloat's actions define the ultimate sacrifice of laying down his own life in order to save the lives of his comrades.

 You can see why she fought so hard to see him recognized for his bravery. Unfortunately things didn't move quickly enough for her, patience was not one of her virtues. She died almost 3 years ago, too soon to see her hard work paid off.  When the family got the news that the President had signed the paperwork making it official- we couldn't wait to pack our bags.

On September 15 we headed to the White House. 

Being a fan of the President I could not have been more excited... He even stopped to have a conversation with me before the ceremony!

Okay, maybe not. But I was still in the same room with him and for this small town girl from Coweta, Oklahoma it was a big deal. 

After the ceremony we were treated to hors d'oeuvres and wine.

Top Left: Salmon & Grits, Brie topped w/Dried Fruit, Sesame Beef. Bottom Left: Pork Belly, Watermelon (I know it doesn't resemble it in the slightest) and for dessert Macaroons, Petit Fours and Coconut Cake. Oh, and yours truly got to make a fool of herself in the White House.

 The other highlights of the trip was our expedition into the bowels of the Pentagon where Chuck Hagel and other top military officials gave heartfelt speeches that honored both Medal of Honor families. My mom and aunt got a tour of the Pentagon and were served a dinner that put the White House finger foods to shame, I'm told.  Many Vietnam Veterans who fought with Don attended the ceremonies and were eager to tell their stories of Don and their experiences of Vietnam in general.  Needless to say many of these stories were touching and raw; one story that has stayed with me came from a man named Roger Sherrard who was in Don's platoon. He said the hardest part was coming home from a war fighting for a cause that nobody at home supported. He felt like a criminal. Everyone was crying by this time, and even though most of us were too young or didn't exist at the time we all felt it was a shame for our soldiers to come home to protests and angry political opinions when they just came back from hell.  I know that today the tides have changed and these men are all heroes and we are thankful for them and their service.

     

   The rest of our sightseeing trip was exactly what was missing from my travel experiences. 

I have a new found respect for our military personnel and for the intricate but often maligned Congress; it was all amazing to see up close. We all know someone who has signed up for service and I want to say thank you to all the men and women who serve our country. I thank my grandmother who raised a son who is nationally recognized as a hero and for my family, who is just crazy enough for me to handle.

 

We miss you, Granny.

Lamb Meatballs w/Orzo Salad

Lamb is not a dish most Americans are familiar with, our love affair with beef, chicken and pork leaves little room for other animal attractions, but I hope to entice you to the farther end of the butcher's glass. Look for lamb that is grass-fed, which is important because it will effect how the lamb tastes as opposed to being fed a diet high in grains which is not what they are accustomed to in nature. If you've ever tried lamb before and found it unappealing you may find yourself re-thinking your palate by trying grass-fed instead.

I'm very particular about meatballs, they are too easily dried out and dense and I'm also particular about their size. Too big and it's hard to eat, too small and they turn to mush in any sauce you serve with them. Having just the right size and density really effects the flavor of a meatball and it can  make or break your dinner. In this case lamb works wonderfully to create a tender and flavorful meatball that doesn't even need a marinara sauce, which would only mask the delicate flavors you worked so hard to create. It's served simply with feta cheese and fresh rosemary on top of an orzo salad mixed with Kalamata olives to give you a dinner with Mediterranean roots.


This meal is not only really easy to put together, it's affordable too! It's actually the first recipe I will be demonstrating for my Feed 4 for Under $20 class in my new position. I will be running a series of classes this fall on how to shop wisely and get the most bang for your buck at the supermarket which isn't always easy to do. Since Joel isn't much of a meat eater I got to try this recipe out on his new office friends over at the Steve Harvey Show when he invited them to dinner last night. Needless to say it got rave reviews or I wouldn't be posting it here.. I also served Lobster Cobbler and perhaps that will make a debut here as well.

I hope you get adventurous and try these grass-fed meatballs, they really are good! If pan frying doesn't appeal to you try baking them in the oven at 350 degrees for about 15 minutes or until they are done in the middle. Let me know what you think!

Lamb Meatballs

Serves 4-6

8 tablespoons water

1 ¼ pound ground lamb

1 large egg

1 cup breadcrumbs, fresh or plain, such as panko

½ cup crumbled feta cheese, ¼ cup more for garnishing

¾ teaspoon table salt

Pinch of red pepper flakes

2 small garlic cloves, minced

1 tablespoon rosemary, chopped, plus more for garnishing

Zest of half a lemon

2 tablespoons oil

In a large bowl, combine all meatball ingredients except oil. Using wet hands, form mixture into small (1 ½ to 2 inch diameter) meatballs.

Heat a large skillet over medium high heat. Add oil and heat it through. Evenly space meatballs in pan and very carefully turn and roll them so that all sides become brown. Drain meatballs on a paper towel-lined plate.

Serve lamb meatballs over orzo salad, top with remaining feta cheese and chopped rosemary.

Orzo Salad

1 cup orzo, cooked

1/4 cup Kalamata olives, chopped

1 tablespoon olive oil

Salt & pepper to taste

Combine all ingredients in a medium bowl. Serve with lamb meatballs.

Sea Salt Caramel Pecan Bars

I first made these wonderful pecan bars on the 4th of July at our neighborhood BBQ and they were a huge hit! I even over roasted my pecans, and by that I mean, BURNED. I used them anyway and I swear it made it even better. My neighbors were asking for the recipe so I'll post it here for easy access. I think I'll keep this in my back pocket for Thanksgiving too, it would make a wonderful substitute for traditional pecan pie, which I happen to favor over pumpkin. This dessert is really easy to put together but comes together as it cools, so plan in advance; if you eat these right out of the oven you will need a spoon. And you will burn your mouth off...

 

Whether you roast your own pecans or buy them already roasted for you, make sure you take the extra step. Roasting nuts brings out their nutty flavor and its beneficial in almost every recipe. I used the last of my Oklahoma foraged pecans to make these (hint hint mom, I need more!) and I swear they taste better than packaged, but that might be wishful thinking..

These pecan bars are extremely rich and satisfying; the silky caramel leads to a bite of crunchy pecan and the sea salt is the star as it enhances the sweetness and brings out the flavors of the other ingredients. These are best enjoyed with a cold glass of milk or a hot cup of coffee. That's my kind of dessert! I hope you enjoy.

Sea Salt Caramel Pecan Bars

Sea Salt Pecans
3 tablespoons melted butter
1 tablespoon coarse sea salt
2 cups raw pecan halves

Crust
1/2 cup butter, softened
1 cup flour
1/4 cup powdered sugar
1 tablespoon cornstarch
pinch of salt (optional)

Filling
2 cups Salted Pecans
1 cup semi-sweet chocolate chips
1/2 cup butter
1 cup light brown sugar, packed
1/3 cup heavy cream
1 teaspoon vanilla
1/2 teaspoon salt

Pre-heat oven to 250 degrees. Combine Sea Salt Pecan ingredients in a medium bowl and toss until pecans are coated with butter and salt. Roast 10-12 minutes or until fragrant. Set aside.

Increase oven heat to 350 degrees. Line an 8x8 baking sheet with foil or parchment paper and spray with cooking oil. In a medium bowl combine flour, powdered sugar, cornstarch and salt together until combined. Cut butter into flour mixture using your fingers until pea-sized lumps form. Press crust evenly in the bottom of prepared baking sheet, set aside.

In a microwave safe bowl add butter, brown sugar and heavy cream and heat on high for one minute. Stir, and heat again for one minute more. Mix in vanilla and salt and blend until remaining butter is melted.

Sprinkle pecans and chocolate chips evenly over the top of the crust. Add caramel mixture on top until evenly distributed. Bake in the oven for 30 minutes until bubbly and browned. Remove from oven and let cool for 3 hours on the counter top and chill overnight in the fridge for clean and easy cutting.

 

Try not to eat more than one, unless you've just run a marathon and then you can have three. 

Chicago-Style German Potato Salad

 

My mother-in-law still sends letters the old fashioned way and I love this about her. It's nice to unplug and get correspondence from someone that isn't in the form of a text or email. She recently sent me a newspaper article about an Oklahoma based mustard company called Seikel's Oklahoma Gold Mustard.  The article noted it was being sold at Whole Foods Market and since I work for the company, she thoughtfully sent me the accompanying recipe. I happened to have a 5 pound sack of recently purchased Yukon Golds so it really was perfect timing.

The article calls this Oklahoma-Style German Potato Salad but because I couldn't find Siekel's here in Chicago I opted for a Chicago based mustard company, Mustard Girl, and renamed it Chicago-Style German Potato Salad. I can do that right?

The original recipe calls for 1/2 pound of bacon crumbled on top but I eliminated the bacon and it was great. This mayo-less salad is great for BBQ's or picnics or just a change from the usual. The amount of vinegar seems like a lot but the flavors really mellow and deepen when simmered on the stove top. This potato salad has just enough bite. I reduced the original amount of sugar the recipe called for from 1/4 cup to 1 tablespoon because I thought the 1/4 cup I used was too sweet, but play with the measurements to suit your own tastes. 

Let me know what you think and if you have a favorite local mustard. I always like finding new products and testing new recipes.

Chicago-Style German Potato Salad

2 pounds Yukon Gold potatoes
1 medium yellow onion, diced
1 tablespoon Mustard Girl yellow mustard
1/3 cup white wine vinegar
2 tablespoons rice wine vinegar
1 tablespoon sugar
1 teaspoon salt
2 tablespoons parsley, chopped

Boil potatoes in a large pot filled with salted water for about 20 minutes or until tender. Remove from water, let cool, and cut potatoes into cubes.

Saute onion in oil over medium heat until softened, about 5 minutes. Add mustard, vinegars, sugar, salt and parsley, letting it simmer for 2 minutes.

Toss potatoes with sauce. Serve warm or at room temperature.

Parsley Pecan Pesto

I finally got around to updating my "About Me" section, an undeniably taxing undertaking since talking about yourself to strangers and even people you know is weird and exhausting which is why I've avoided updating it for so long. Take a look if you'd like.


As a frugal individual (my husband may disagree..) I'm always looking for ways to save money. I absolutely love pesto and I crave it especially in the summer, much more than traditional marinara sauce when I'm in the mood for pasta. But fresh basil and especially pine nuts can make for an expensive dinner and even prepared pesto is pricy and not nearly as delicious when you prepare it fresh. Thus, my inspiration for Parsley Pecan Pesto!

 Fresh parsley is half the price as basil and pecans are one of the most affordable nuts you can buy. Mine were especially affordable since my mom gave me a whole grocery sack full over Christmas from her pecan trees in Oklahoma and I've been storing them in my freezer where they keep for up to a year. The prices of pine nuts have skyrocketed due to droughts, bugs, and the general expense of extracting the seed from pine cones themselves which is tedious and time consuming. If you don't like pecans you can certainly use pistachios, walnuts, or even cashews but be prepared to pay more.

I'm totally weird and I actually don't crave pasta all that often, we eat it maybe bi-monthly and I just forced myself to eat the leftovers of some egg noodles I made last week so I opted to try zucchini noodles instead, not only to avoid more pasta but to see what all the fuss is about. I usually HATE vegetables as substitutions for pasta, who are you trying to fool? My taste buds are not stupid! But I have to say these "noodles" weren't half bad. And while I'd never run out and buy a spiral slicer I will keep this recipe in my back pocket for future low carb meals.

I have a mandolin that can also julienne and making these ribbons could not have been easier. The spiral slicer mentioned above also makes easy work of vegetables but I have a small kitchen and little room for unnecessary gadgets. Rotate the zucchini once the seeds start showing until your left with the core and discard the rest (or make zuchhini bread like I did!) I salted them liberally with kosher salt or you could use sea salt (don't use Morton's iodized salt). Then let them sit in a colander in the sink for at least 20 minutes where the salt will draw out the water in the zucchini. Then take some paper towels, lay them out and put your noodles on top and cover them with another layer of paper towels ( I did this in two batches). Then over the sink wring out the water as best as you can, there is an AMAZING amount of water that will be released and this will also rinse the salt off so don't worry too much about over salting them. I used 4 medium zucchini's which seemed like way too much but once the water is wrung out you get about half the size and it will serve 3-4.

Now it's time to make the pesto! Make sure you take the time to roast your pecans as this will greatly enhance their flavor. Ten minutes in a 250 degree oven should do it. I don't have a food processor (crazy, I know!) and this worked perfectly with an immersion blender just so you know.

Parsley Pecan Pesto
Makes 1 cup

1 1/2 bunches fresh parsley, coarsely chopped
2-4 cloves garlic, chopped
1/2 cup pecans, roasted, chopped
2/3 cup olive oil
1/2 cup Parmesan cheese
salt to taste

Combine parsley, garlic and pecans in a food processor and pulse until coarsely ground, add olive oil and pulse until a smooth paste forms. Add parmeasean cheese, stir. Ready to serve!

Perfect Fried Rice

I lamented in an earlier post about how terrible I am at making fried rice but today I bring you my third and final recipe courtesy of my dad from our trip to Connecticut: Perfect Fried Rice.

There are several key steps in making this right and it's nothing a home cook can't master the first time around. This is better than anything you'll get in a restaurant because you control the ingredients and the sodium levels, plus restaurants notoriously use leftover ingredients in their fried rice in order to avoid using fresh produce.

 You'll need 3 cups of cooked jasmine rice that's been cooled, so plan ahead.

Using your fingers add about 1/4 cup dark soy sauce at a time and coat the rice while separating any clumps. You want it to resemble the color of the fried rice you're use to.  When using dark soy sauce you'll want to remember that it is used only for cooking; its flavor is way too strong and will over power the other flavors if used raw.

Cooking your egg like a pancake and dicing it up later will ensure your egg will be identified as such in the final dish. Unknowingly this has been my biggest mistake. I've always tried to scramble my eggs in the middle of the wok along with the rice and veggies. This has always given me mushy fried rice and now that I know how to do it properly I can't believe I didn't think of it sooner!

Aside from the onion and garlic feel free to use frozen vegetables, it'll save time and money. You can saute them in oil or even steam them in a bit of water to really skimp on fat.

Just like with any stir-fry you want to make sure you have all your veggies and proteins chopped and ready to go before you heat up your pan, the cooking time is minimal and happens quickly. You can use any protein your heart desires or keep it veggies only. We used duck for ours but shrimp, pork, chicken, Chinese sausage and even tofu (just pan fry the tofu first) will do. There's no need to drench your wok in oil, about 1 tablespoon should be plenty. You want your fried rice to be light and crunchy, not soggy. Your pan should be really hot before you start adding ingredients, this will ensure you have crisp brown edges and a soft center.

It's also worth mentioning that cooking raw duck is not for the faint of heart. Dad got his from his favorite restaurant so it was already cooked. We just diced it up and added it to the pan.  After everything is warmed through top with fresh cilantro and green onions for a delicious dinner.

There are so many varieties of cooking fried rice but I've given you two options for Chinese style or Vietnamese style, the only difference is in the seasoning.

 

Dad served his on a bed of lettuce perfectly rounded with an ice cream scoop and the rest of the duck for a restaurant quality meal at home. No need to ever order take-out again, I hope you try this and enjoy it!

Perfect Fried Rice
Serves 4-6

1 1/2 cups jasmine rice, cooked and cooled
1/2 cup or more dark soy sauce
4 eggs
vegetable oil
1 small yellow onion, diced
3 cloves garlic, minced
1/2 pound frozen mixed vegetables
1 cup protein, diced
1 cup mushrooms, quartered
1/2 cup cilantro, chopped
1/4 cup green onion, tops only, chopped (if using white tips chop very thinly)

Chinese Style
1/8 t. 5 spice powder

Vietnamese Style
1 t. chicken bouillon powder


In a large bowl combine jasmine rice and dark soy sauce with your fingers coating the rice until it reaches a medium brown color. Set aside.

In a small pan add 1/2 tablespoon oil and heat over a medium high flame. Add beaten eggs and cook 3-4 minutes on each side. Set aside until cool enough to handle and dice.

In the same small pan add 1/2 tablespoon more of oil and heat up frozen mixed vegetables. Set aside.

In a large wok or pan heat 1 tablespoon oil on a high flame. Add, onion and garlic and stir fry until heated through, about 2 minutes. Add mixed vegetables, mushrooms and continuously stir, 3-4 minutes. Add rice and stir until incorporated with all other ingredients and warm it through. Add eggs, Chinese 5 spice or chicken bouillon powder and stir. Remove from heat, top with cilantro and green onions. Serve immediately.