Friday, April 25, 2008

Thank You, Anne

There's something going on with our computer at home. We can't watch Youtube, and I can't post any videos on my blogs. Well here I am in breezy Michigan, and Anne has lent me her access. Now if you want to hear this blog's namesake, just click on the post below or the link I made on the sidebar. Yeah!

Come to the Table by Michael Card

Thursday, April 17, 2008

Honey-Mustard Marinade

Adapted from The Washington Post (article by Candy Sagon).

1 cup mustard (yellow, Dijon, whatever)
1/2 cup honey
1/3 cup white wine
1 1/2 tsp thyme, fresh or dried
pepper

Combine all ingredients. This makes enough for up to 3 pounds of chicken.

Asian (hoisin) marinade

Adapted from Good Food Gourmet by Jane Brody.

3/4 cup reduced-sodium soy sauce
1/2 cup hoisin sauce or sweet bean paste or combination
1/2 cup sherry
1/4 cup sugar
12 large cloves garlic, crushed
1-4 tsp (know your audience!) crushed red pepper flakes
2 Tbsp oil

Combine all ingredients. Makes about 2 cups, enough for 2-3 pounds of chicken.

Indian Yogurt Marinade

Adapted from Good Food Gourmet by Jane Brody.

1 cup plain yogurt
1/4 cup finely minced onion
2 Tbsp oil
2 Tbsp fresh lime juice
1 tsp salt
2 large cloves garlic, crushed
1 tsp garam masala
1/2 tsp grated gingerroot
lime zest and pulp

Combine all ingredients. Makes about 1 1/2 cups.

Notes:
  • I usually make a 1 1/2 or double batch for 2-3 pounds of chicken.
  • Easy gingerroot: Peel a knob of root. Cut into chunks and whirl in the food processor. Form into a log on plastic wrap, roll it up, and put in a freezer bag. Store in the freezer. When you need grated ginger, just unwrap and shave some off with a sharp knife (thaw partially first if you must).
  • Garam masala is an Indian spice blend. I mix my own based on proportions by Jane Brody: 1 tsp each cardamom, cumin, cinnamon, and coriander, plus 1/2 tsp each cloves and black pepper.

Asian (soy-orange) Marinade

Adapted from Good Food Gourmet by Jane Brody

1/2 cup orange juice
1/4 cup reduced sodium soy sauce
1/4 cup sherry
1 large clove garlic, crushed
2 tsp grated fresh gingerroot
1 Tbsp honey
1 Tbsp sesame oil
grated orange zest

Combine all ingredients. Makes about 1 1/8 cups.

Notes:
  • I usually make a double batch for 2-3 pounds of boneless chicken.
  • Fresh orange juice is not necessary.
  • The zest of one orange is enough for a double batch.
  • Easy gingerroot: Peel a knob of root. Cut into chunks and whirl in the food processor. Form into a log on plastic wrap, roll it up, and put in a freezer bag. Store in the freezer. When you need grated ginger, just unwrap and shave some off with a sharp knife (thaw partially first if you must).

Saturday, April 12, 2008

Summer Salad

It's a little early for a summer salad, but this week's post about my salad spinner (with recipe) got me thinking about the summertime version:

I use the romaine lettuce, but increase the amount of diced tomatoes. This started as a tomato salad that lettuce was added to, so use as much as you like, especially if you've got garden fresh tomatoes. Add shredded mozzarella, slivered fresh basil, and a good vinaigrette. Good Seasons made with balsamic or red wine vinegar is simple and tasty. YUM!

Thursday, April 10, 2008

Tools of the Trade: Salad Spinner

I love my salad spinner! I finally wore out the first one, and this second generation Swiss model is even better. It has a cool pull-cord that the children clamor to use, and the salad can even be served from or stored in the bowl with its flat lid.

Spinning water off lettuce dries it well enough for the dressing to cling nicely.

Our new favorite salad goes like this (serves 8-10):
Cut 1 1/2 to 2 heads of romaine length-wise from stem to tip. Turn 90 degrees and cut again. Chop the lettuce cross-wise into a clean sink of cold water (see notes below). Swish and spin. Put in a bowl big enough for tossing.
Cut 3-4 large plum tomatoes (or whatever) in half, then dice. Put these into the salad spinner and "rough them up" with your hand to loosen the seeds and liquid. Spin these and add to the salad bowl.
Look how much liquid came out of those tomatoes! Add diced cucumber (up to 1 English) and croutons. Pour on your favorite dressing and toss. Serve right away. (By the way, the above salad was tossed in a larger bowl and transferred for serving.)
Notes:
  • As I said, this is our new favorite. We can eat it up to 4 times a week and not get tired of it. We're at the stage of buying Costco-sized packages every couple of weeks: 6 heads of romaine (occasionally 12), 2 boxes (8 each) of tomatoes, 3-packs of English cucumbers, and 2 POUNDS of croutons (these last a month or more)!
  • Our favorite dressing is actually Good Seasons Italian. I'm not going to look up the article right now, but when Cook's Illustrated (VERY picky) taste-tested commercial dressings, Good Seasons came out on top.
  • If there's not time to clear and clean a sink, I will swish the lettuce in a big bowl of cold water. The bowl just gets rinsed and dried (not washed), so it's not really extra work.
  • Do your best to make the right amount of salad. Once it is dressed, quality begins to decrease. I've eaten leftovers for breakfast, but it's not the best.
  • I can make this mostly ahead, adding the croutons and dressing at the last minute.
  • Another little grace note: pre-dressed salad can go right on the dinner plate. Until recently we had to set out bowls, and no one ate as much salad per meal as now.