Post #106 ~ Pan-fried Dijon pork with homemade applesauce

This is one of those super simple meals I love. And again, may I state my undying love for my crock pot?

The main attraction of this meal, to me, is the applesauce. Every semester when we arrive at our serviced apartments, we are greeted with a lovely welcome basket. The basket always contains some butter cookies (called "biscuits" here), a granola bar, some chocolate, and bananas and green apples. Lots of apples.

The apples are good, but you can only eat so many (insert "keep the doctor away" jokes here), so around Week 2, when the apples are starting to look a little sad, I make some applesauce. My mom always makes applesauce (well, we call it "hot apples," being a very literal family) so the added perk here is that it also makes my apartment smell like home. Rather than increase the homesickness factor, it actually serves to abate it. Perhaps "home" can be wherever you feel your family's love - no matter how far away they are?

So usually I make it on the stove top, which requires, you know, attention, but today I thought I'd toss them in my crock pot. Great idea, if I do say so myself. Here's what you'll need:

• Lots of apples. In this case, 6
• Cinnamon
• Sugar (I use brown and white, but I don't suppose it matters too much)
• Dried fruit is a bonus
• Just a tiny pinch of salt

Get out your cutting board and make short order of your apples. I am pleased to say I don't waste much, but everyone's applesauce desires are unique. I leave the skin on, but am generous in my coring, cutting each apple in half, then whack-whack-whacka-whack each half like I'm cutting lines of longitude on a globe. Then I run the knife down the insides of the wedges wherever it's seedy. 

Toss the wedges into your crock pot with about a half cup water. Sugar and cinnamon are largely a to-taste thing. I use quite a bit, because, well, sugar and cinnamon are yummy. You can't take it out, though, so my suggestion is add some, taste, let it cook; you can always add more. I start by just kind of sprinkle-pouring it over the surface of the apples as they rest in the pot.

Slap the lid on, put in on high, and walk away. Stir it once in 30 minutes and that's a good time to assess your sugar and cinnamon levels. At that point, turn it on low. I let mine cook on low for another hour and a half. Halfway into that cook time, I stirred it once more and added a good handful of dried berries. They reconstitute in the most lovely way, adding just a touch of tart to the otherwise sugary sweet apples.

I came back downstairs and turned off the apples and made the pork. This would have been doubly-good marinated, but honestly, I just thought of it as I was coming down the stairs. Here's what you'll need:

• Pork tenderloin cut into medallions (to serve one - in a country where this cut of meat is expensive - I used three medallions for my serving)
• One scant teaspoon Dijon mustard
• Garlic salt
• Dried herbs
• Butter

Open the baggie/container of pork and sprinkle it generously with garlic salt. Smoosh it all around so the meat is evenly seasoned. Add the mustard and continue smooshing. Seal it up for a little bit while you let your butter melt in the pan on low-medium heat. Prep your side (mine was more steamed green beans, this time with a small clove of garlic cut in). 

Dump the pork in the pan (please don't splatter yourself with hot butter like I foolishly did; I mean, really.) and let it cook slowly, moving it as minimally as possible. One flip #1 I sprinkled with herbs, let it cook a bit more, flipped it again and let it cook for a few more minutes. I like my pork a little pink inside, so once I pierce it with a fork and the juices run clear with just a little red, I turn off the heat and let them rest.

Serve the pork with the apples on top with your side and enjoy! I had a glass of a French red table wine - it honestly would have been paired better with an oaky white, but this was on hand and paired just fine, thank-you-very-much! It added a note of tart acidity like the reconstituted berries in the applesauce!

All in all, a homey meal!

Yours in the love of good food and wine,
AL

~~~~~~~~~~~~~~~~~

The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.

Post #105 ~ Crock pot "coq au vin"

I put the title in somewhat ironic quotes, because I fear Julia Child would have a few things to say about my accidental rendition of this dish.


My story goes like this:

Back in Singapore for another semester, I have a freezer full of chicken and a crock pot at the ready. I love my crock pot. I invested $30 and a strenuous train ride back to my apartment to enable me to enjoy slow cooked "fix-and-forget" meals. I will do a separate post on the wonders of freezer meals, but for now, let us return to our story.

I had been madly pinning recipes over the summer to try when I returned to the Lion City, one of which is this one. I had read in the comments section that this recipe could also be done in a crock pot, and seeing as I possess both a crock pot and a penchant for garlic, I was in like Flynn.

This morning I woke up to an out-of-whack lower back. I'm not sure what I did yesterday (well, I'm pretty sure it entailed carrying heavy stuff - when I return to the States and become a car owner again, I will appreciate the convenience of a trunk in a whole new way!) but it was definitely looking like one of those bottle-of-advil-and-a-heat-pack kind of days. But I still wanted to make a good dinner. So I remembered this recipe, thawed out two large chicken breasts and got out the garlic.

And completely chickened out.

No, that's not a pun.

I had peeled six cloves, and by now my hands and my apartment are smelling intensely like garlic. Just how pungent would this dish be? What would happen if I cooked it for six hours in my small apartment? Would I have any friends left?

So I decided to wimp out on the garlic and substituted some other things instead. So into the bottom of the crock pot went:

• 1 tbs EVOO to coat the pot
• 1 medium sized onion, julienned
• 6 peeled but whole cloves of garlic
• 2 small tomatoes, sliced
• 1 green apple, sliced (hey, I had a bunch on hand)
• 1 sprig each rosemary, thyme, oregano

On top of all of this I plopped the chicken. I put a bit more EVOO over the chicken and sprinkled some coarse-ground salt over it. Now for some chicken broth. I have some broth in my fridge from a few days ago - one sec...

OH, no. Never mind. Equatorial climate + a jetlagged interpretation of "a few days" have not been kind to this opened carton of broth.

"What other liquid is within reach?" I think, as I hunch over my counter, a heating pad upstairs calling my name.

Well, that's a simple answer, if you know me well enough: Wine.

I had about 2/3 of a glass of a red table wine left that was a little too dried out for drinking, but not bad at all for cooking. Into the pot it went. 

I set it on low to cook for 5-6 hours. About half-way through, I stirred things around and added 3 chicken bouillon cubes. It smelled AMAZING.

I steamed and buttered some green beans to go with it and uncorked a new bottle of a French red. The thing that bugs me about crock pot meals is that as good as they smell and taste, they just don't photograph that well. So you'll forgive the above image if it doesn't look as pretty as other dishes do. Take my word for it - it makes up in taste for what it lacks in appearance!

And the garlic cloves?

Well, my friends, when I make it again for a crock-pot swap I've got arranged with my colleague and friend who also lives in this building, I'm thinking of the following adjustments: Less onion and more garlic.

Yep, more garlic.

The garlic cloves turn out rich, buttery and smooth. I actually spread two of them over the chicken breast I ate and it was FABulous. Next time I might get a piece of crusty bread and spread the rest of the garlic over that. It's not pungent or bitter at all - just sweet and nutty and mellow and oh-so-creamy!

So, there's something to be said for both Pinterest and accidentally cooking with wine instead of broth: 1.) Garlic is good and 2.) A bit of wine never hurt anyone (or anybird!).

Yours in the love of good food and wine,

AL

~~~~~~~~~~~~~~~~~
The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.

Post 104 ~ Where in the World is the Accidental Chef?

Did you think I fell off the face of the earth? Well, I haven't fallen off, but I am on the other side of it! After publishing Post #103 (well, not immediately after publishing, but pretty darn close), I hit some rather significant moments in my life. Let me catch you up in bullet form, and then I promise we'll get to the good food part!

• I defended my dissertation and graduated with my Ph.D. in Communication (May)
• I learned that I had been accepted for a teaching position in Singapore through a degree program offered by the University at Buffalo (May)
• I closed out my apartment, selling 1/4 of my possessions, donating 1/4, storing 1/4, and trashing the 1/4 that wasn't good enough for any of those things (also May)
• I moved into my parents "upstairs guest suite" and planned for my new life abroad (June-July)
• I had all of those emotional rollercoaster moments one has when making a drastic life change (August) and also started my Singapore blog.
• I taught my first semester in Singapore, went through all the pangs and triumphs that one expects and hopes for when moving to a new country (September - December)
• I came home to Buffalo for my winter break, and learned how truly different your home country looks when you view it from an expat's perspective (December - January)
• I returned to Singapore (and also explored Japan and hosted my parents for a week) and learned that I was loving this so much, I would sign on for another year without hesitation (January - April)
• I returned to Buffalo for a much-awaited summer, which entailed a lot of resting, relaxing and class prep (April - June)
• I taught a harried 6-week summer session of a 400-level public relations course to 100 undergrads (a blink from June - July)
• I resumed teaching again in the fall, celebrating my one-year anniversary in Singapore (August - present)

So there you have it! Life in a fast-paced "Asian Tiger" city is a whole new world. To learn more about my time in Singapore, see my Singapore blog (linked above). 

One of the biggest things to adjust to in Singapore:

There is no Wegmans.

That, my friends, is the sad, sad truth. Don't get me wrong - there's lots of other great grocery stores here, but none of them are Wegmans.

In addition, living in an equatorial island nation means that everything - everything - is imported. Jam comes from France. Cream from Germany. Veggies from Malaysia and Vietnam. Meat from Australia. Seafood from China. This adds up to pricey groceries. So I improvise.

To begin with, I bring an entire suitcase full of dry goods with me from the States. Things I'd miss: wild rice. Tortellini. Things that would be unbearably expensive to get here: tinned tuna and salmon. Dried fruit. Imported US cereals (a girl has to have her Golden Grahams and Lucky Charms, ya know?). Not to mention my greatest addiction: Keurig Coffee.

Then I place an online order through Cold Storage's amazing online grocery service and shortly after I've arrived and unpacked in my urban loft serviced apartment (generously supplied by the university I teach at) I am greeted with a delivery of groceries!

One of my favorite things to cook, as you know if you've followed my blog, is ratatouille. I have cooked it any number of ways, with varying ingredients. But it wasn't until I had dinner with a friend from North Carolina, who had also invited a friend from Japan (this sort of multi-geographical gathering is not an unusual occurrence in Singapore) did I learn how to cook this French dish in the best way possible. Here it is: the Ultimate Ratatouille Recipe:

Ultimate Ratatouille

3 tomatoes

1 onion

1 yellow pepper

1 red pepper

1 zucchini

2-3 cloves garlic

butter

EVOO

dried (or fresh, if you can get them) Italian herbs

garlic or onion salt

This is a dish that shouldn't take too much work. Get yourself a whacking great chef knife and a dangerously sharp paring knife.

WHACK the onion into segments with the chef knife. Start it sizzling in some butter. I adore onions simmered in butter. Yes, I use EVOO later on in the dish (it's not the same without it) but don't skip the onions simmered in butter.

Crush or mince 2-3 cloves garlic. Back the heat down on the onions and toss it in.

With your paring knife, make short order of your two peppers. I cut off the top like I'm preparing to carve a jack-o-lantern, cut two seams down the side and separate. The pulp and seeds are easily disposed this way, and then I can slice the peppers into strips, dice them with five quick lengthwise cuts, and toss 'em in.

Quarter the tomatoes if you're pressed for time, or half them and cut into wedges. I don't fuss over the seeds or the tiny stem part. It all cooks down. 

Half the zucchini lengthwise and whack-whack-whacka-whack it with your chef knife. Toss it in. Drizzle the whole pot with EVOO.

Cover and simmer low-to-medium heat, stirring regularly. Sprinkle generously with herbs and garlic salt to taste as you're cooking it. Cook it until the tomatoes have gone all saucy and the veggies are tender. I find it's best if it can then sit and meld off heat for an hour, or even store it in the fridge once it's cooled for the next day. It's best after it's had a little time to rest, but that doesn't mean it's not awesome straight off the stove, too!

I cook this so often because it's easy, it's inexpensive it's satisfying, it's healthy, and it can be served with so MANY different accompaniments. I'll make a pot of this and serve it the first night with bread, another night with sauteed whitefish (see picture!) and another night as a side with pork. You can toss scallops or tortellini into it. You can use the remaining two tablespoons in an omelet. It's really limitless. This is a staple for me in Singapore. I probably make a pot of it every two weeks. I hope you enjoy it, too!

Ahh, wine. I was going to close with a quick quip about what wine goes best with it, but wine is another story. Wine is expensive here. Really, really expensive. $25USD for a bottle of Barefoot Cab. BAREFOOT. So I hunt the sale racks and get whatever off-name red or white I can find. My favorites with this are French Cellars Merlot or Kangaroo Ridge Shiraz. The wines themselves are big and a little harsh, but paired with the zesty Provençal dish, they soften up and show lovely overtones of rich earth and tart berry.

Yours in the love of good food and wine, wherever you are,

AL

Post #103 ~ Mussels with Tomatoes, Fennel and Caramelized Shallots

As you might have noticed, it's been a while since my last post.  Actually, it was a while since the post before that one, too.  In truth, this final semester has been a really busy one for me (as well it should be, seeing as it's my last!).  In the past four months, I've conducted a study, assisted in a study, compiled date from my own study, analyzed said data and written a dissertation.  I'm defending May 2 and walking May 11.  I can't believe how quickly it's all gone!

So, in sum, I've still been cooking, but not blogging about it quite as much.  Tonight I really felt like returning to basics and cooking a favorite meal (but with a twist) and writing a post.  For those of you who know my blog, you realize that this means a post about insalate caprese, ratatouille or mussels, and hopefully by now you know the theme of tonight's dinner.

I was researching some different ways to make mussels, and happened upon an ingredient I had never before considered: Fennel.  I don't have a ton of familiarity with fennel, outside of the rogue seed that appears on a slice of pepperoni pizza, or the anise-flavored cookies I binge on at least once every other Christmas.

But I had seen and heard great things from my favorite chefs on my favorite cooking shows, so I decided it was high time I dallied with this flavorful bulb.  So here's what you'll need for tonight's meal:

~ Mussels (between 15 mussels - about 2/3 pound - and one pound, depending on your appetite)
~ 1 shallot (sweeter than onion, IMO)
~ 2 cloves garlic, crushed
~ 3 roma tomatoes
~ 1 bulb fennel (although I only used about 1/3 of it)
~ Fresh parsley (although many other herbs would have worked well)
~ Dry white wine
~ Coarse-ground sea salt
~ EVOO
~ Baguette

I started some EVOO smoking in a pan, and tossed in the sliced shallot to caramelize, tossing it once as I sliced everything else.  Next, I sliced the fennel.  Once knife slice told me I was making a good decision, as a spicy, familiar-yet-new aroma filled the air.  Into the pan it went, and the aromas only got better as it joined the sweet, savory scent of the caramelized shallot.  Things were heating up rather quickly, so I added some white wine.  There was lots of steam, so I stepped back and added more gradually, eventually equalling about a cup.  Next went the romas, coarsely chopped.  I added some parsley at this point, as well as some salt.  I turned up the heat and let them really cook.  I crushed in two cloves of garlic and added more parsley, and savored the aromas.  After rinsing the mussels, I slid them into the pan and covered the whole deal.  I let it simmer for 4 minutes, my usual time for cooking mussels.

In the mean time, I did useful things like put dishes in the sink, ingredients back in the fridge, sliced the bread and poured and sampled the wine.  All was well in the world.  After 4 minutes, I put the mussels into a bowl and grabbed the plate with the bread.  I was halfway into the livingroom when I swear I could hear Mireille Guiliano (see #17) yelling at me all the way from France.  So I set myself down at my kitchen table and really enjoyed the meal.  I mean, as I've said before, this is a meal for which you should eschew napkins in favor of a towel.  Hands and bread are the utensils here, with a fork at the ready as a last resort (or to avoid burned fingers).  The resulting broth was tremendously flavorful, and there was plenty of it and the other ingredients to compliment the mussels.

The fennel was amazing.  It kept a crunchiness to it, but was cooked to a satisfying done-ness.  It added an intensely spicy (as in aromatic, rather than "hot") dimension to the meal and complemented the bright, biteyness of the parsley and the acidic flavor of the romas beautifully.  The wine I chose for cooking and drinking was a Romanian Pinot Grigio by Dreambird.  It was citrussy with a nice balance of mineral.  It complemented this seafood dish like a fresh squeeze of lemon compliments a fillet of haddock.

All in all, an immensely satisfying meal.

Yours in the love of good food and wine,
AL


~~~~~~~~~~~~~~~~~
The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.

Post #102 ~ Quick and Savory Onion Soup

It all started with my mother putting some weekend leftovers in a bag for me to take with me this week.  As usual, she was finding lots of other things to squirrel away in my tote.  She's a good mama.  So I had only one reply in mind when she held up a handful of onions and said, "Want some of these?"

Sure!

Upon arriving back at my apartment, I noticed that I had about six baby heirloom tomatoes left in my crisper which were starting to look sad and wrinkly.  They were good for tossing or stewing, and I can't bear to toss food. In fact, I find it kind of a fun game to see what meals I can throw together using a few of these and a little of that - stuff that would be thrown out but could also come together to make a meal or two.

And so, the onion gift and sad little tomatoes were an inspiration for me to throw together a quick soup for lunch today (and a second bowl for later this week!).  So this could be a quick meal for two, or... two quick meals.  Or the title of a very strange children's book.

Here's what you'll need:

~ One cooking onion
~ Several sad little heirloom tomatoes
~ Two or three cloves garlic
~ Splash (or two) of whatever red wine you have lying around.  I'm fairly sure white would have worked fine, too.
~ Four beef bullion (more or less, according to your taste)
~ One bay leaf and random herbs on hand (I used dried oregano and basil)
~ Tsp sugar
~ Tbs or so EVOO
~ Coarse ground sea salt

I used a medium sauce pan, even though I'm fairly sure it's not normally conducive to soup.  I was only making a small batch, anyway, and I think the expanded surface area helped it to cook quickly.  I halved the baby heirlooms and diced up the onion, and tossed them into the pan with some EVOO and salt.  I let them sauté away before adding some sugar and letting them caramelize.  While they were cooking, I boiled two cups of water and poured it over the bullion and bay leaf in a separate cup.

I chopped up the garlic and added that to the onion and tomato.  By now, things were starting to smell super good.  I added the wine and then the broth.  I sprinkled some herbs over all and let the soup simmer away, stirring here and there, for about 15 minutes as I ran around tidying my apartment.  Then I spread some bread with some leftover hummus (about a tablespoon full that I had saved with the hopes of using it for something later!).  I popped the bread in the toaster oven as I turned off the heat on the soup.

When the toast was done, I ladled some soup into a bowl and enjoyed the meal that came from leftover ingredients!  And there's more for this week!

Yours in the love of good food and the "waste not, want not" mantra I grew up with,
AL


~~~~~~~~~~~~~~~~~
The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.

Post #101 ~ Roasted Yams with Herb Tenderloin and Crimini Mushrooms

This was a quick meal that went from ingredients to table in 30 minutes.  And half of that time was spent on my computer, so it's "walk-away" friendly!

Here's what you'll need:

~ 1 yam
~ Sesame oil
~ Honey
~ Cinnamon
~ Course ground salt
~ Butter
~ EVOO
~ 1 tenderloin steak
~ Fresh herbs of choice (I had oregano and savory on hand)
~ Crimini mushrooms

First, preheat the toaster oven (bake: 375) and wash and pierce the yam.  Then microwave it for one minute (my microwave is a 700 watt one, so time might vary).  Warming it makes it easier to slice.  When it's done, slice it into half-inch rounds.  Put them in a ziplock baggie with a dash of sesame oil, a bit of honey, some cinnamon, and some honey.

: : PAUSE : :

This was total improv work.  In our household, when we make sweet potatoes / yams for turkey dinners, we make a stringy, caramelly sauce to go with them.  It consists of butter, brown sugar, maple syrup, vanilla, and quite possibly more butter.  It's absolutely heavenly.  However, I have the tendency to have very little control when I'm around a pot of the stuff, resorting to eating it not only on my potatoes, but also on turkey, stuffing, spoons, and even, in one desperate moment, off of my own fingers.  So I have yet to prepare it in my own home, for fear I would go into sugar shock and die.

And then what would we do?

So I totally improvised, figuring that roasting made things sweet, and honey made them sweeter.  And cinnamon... well, cinnamon's just plain great.

: : UNPAUSE : :

So into your baggie goes the ingredients and the slices.  Shake them around really well, then lay them on a pan and bake them for 30 minutes, turning halfway through.  Spend the first fifteen minutes doing anything you like, but be on hand for the next 15, because that's when you'll cook your steak.

I decided to keep this really simple, so I did the steak and mushrooms in one pan on the stove top.  Into a pan I put a tab of butter, the herbs, and a dash of EVOO.  I quartered the criminis and tossed them in.  When everything was good and simmering, I put the steak right in in the middle.  I turned it a few times and cooked it for the remaining time until the potatoes were ready.  You may need to toss it back on for a few minutes, or it might be done enough for you at this point.

I enjoyed this meal with a glass of merlot from Red Rock.  This merlot is round, bright and fruit forward, tasting of ripe bing cherries.  It was the perfect companion for this meal - bold enough to stand up to the earthy flavors of the herbed steak and mushrooms, yet soft enough not to fight the sweet, roasted yams.

All in all, a good meal!

Yours in the love of good food and wine,
AL



~~~~~~~~~~~~~~~~~
The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.

ONE HUNDREDTH POST ~ Tomato Pesto Salmon with Lentils (sorta) and Roasted Brussels Sprouts (plus, a bonus meal!)

So a few nights ago marked my one hundredth post!  I really thought I would feel more pomp and circumstance, but to be honest, it was just another fun evening of cooking, no more or less special than all the others.  I experimented, I enjoyed some old favorites, I made some mistakes, and had some successful enterprises. All in one meal!  Pretty much summarizes the Accidental Chef journey thus far...

So last nightI decided to continue my foray with lentils. I'll tell you right now, it didn't work out as well as I would have liked, but I've learned in the process.

Here's what you'll need:

~ One fillet of salmon
~ Wegmans (or comparable) prepared sundried tomato pesto
~ EVOO
~ Sesame seed oil (or EVOO)
~ Brussels sprouts, quartered
~ Fresh herb of choice (oregano for me!)
~ Sea salt
~ Lentils
~ Patience

After a relaxing evening of prepping for a meeting, responding to emails and (the best part!) a Skype chat with my adopted-uncle Kenton who's currently teaching overseas, I was in a very good mood, and ready to top the evening off with a good meal.  I put some Madeleine Peyroux on my GoogleMusic player, poured a glass of last night's Carmenere, and set to work.

First, I boiled some water in a shallow pan and put the lentils in.

: : PAUSE : :

Here's the thing.  Websites about lentils are not too helpful.  The instructions I found stated that lentils take "anywhere from 10 minutes to one hour."  So, I boiled them for 2 minutes as instructed, and then let them simmer while I prepped the brussels sprouts.  In retrospect, I may have jumped the gun on deciding the lentils were done.  So follow these instructions, but know that lentils take longer to cook.  I'm not sure how long, exactly.  I'll get back to you on that.

: : UNPAUSE : :

So I boiled and simmered the lentils and danced around the kitchen to Madeleine, and used a brand new tool for the brussels sprouts.  It's called an Ulu, and it's a knife native to the indigenous people of Alaska.  I actually have been in possession of it for well over a year and a half, but sadly keep forgetting to use it.  I must say, it made very short business of quartering the brussels sprouts.

I drizzled sesame seed oil over the brussels sprouts, a generous gift from my friend Darrin, who knows a guy in Austin, TX who makes his own sesame oils and roasted seeds.  I have to tell you, the sesame seeds are SO good, I occasionally grab a pinch out of the jar when I'm passing through the kitchen just to munch on.  Super yummy.  The oil is also equally good, giving any dish a certain rich, nutty flavor.  I've been using this sesame oil a LOT in my cooking (in the aforementioned "un-blogged" meals) and will have to suffer the pains (ha ha) of cooking with it a lot more so as to inform you all of its many uses.

So, over that I sprinkled sea salt and fresh oregano.  Into the pre-heated toaster oven they went, on broil, at 350.  I tossed them around occasionally as I cooked.

I drained the lentils, figuring this HAD to have been enough time (I was wrong) and put them in a prep bowl with some hot water and about a teaspoonful of the pesto.  I covered them, figuring this would cook them the rest of the way through.

Into a pan I started some of the tomato pesto simmering.  Into that I added a bit of EVOO and blended it together.  I sauteed the salmon for 2 minutes on one side, 3 on the other.  I ended up having to toss it back in to cook it just a little more, so I'd probably end up leaning toward 2, flip, 3, flip, 2.  That should do it, for future reference.

I put the brussels sprouts on the plate, spooned on some lentils, and topped that with the tomato pesto salmon.

And the lentils were NOT cooked all the way.

Everything else was very yummy, but the lentils had a certain "underdone" crunch to them.  After reading up on it, it seems that the Internet is pretty unanimous on the whole "don't eat underdone lentils" thing.  Given that the next day would be the first day of my new class, I decided not to risk it and tossed them.

The rest of the meal was fantastic, though.  The tomato pesto gave the salmon great flavor, and the brussels sprouts were infused with the nuttiness of the oil and the sweetness that all veggies seem to get when roasted.

I ended up having leftover salmon, which I saved for the next night's meal:

I added some fresh oregano to the container to infuse it with flavor while it sat.  The following night, as I said, I taught a class, so I returned home exhausted and very, very hungry.  A quick yet satisfying meal was in order.  Earlier that day, I had decided to master, once and for all, lentil cooking.  I cooked them in a small pot of water for about 45 minutes altogether.  They definitely looked more cooked, with some of them falling apart in the water, but most of them maintaining their shape.

When I returned home that night, I started some water boiling immediately, and cooked my favorite tortellini for 10 minutes.  At five minutes in, I started the salmon, some tomato pesto, and the lentils sauteeing in a stick-free pan.  When the tortellini was done, I dumped it in and tossed the whole thing around for a bit.  What resulted was a flavorful, quick, satisfying meal (that also happened to go great with the remaining Carmenere!).  All in all, a satisfying 100th post - a combination of items that gave me two meals, a learning experience, and, most of all, a fun, relaxing way to spend a few evenings.

Yours in the love of good food and wine,
AL


~~~~~~~~~~~~~~~~~
The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.

Ninety-Ninth Post (One more!) ~ Cooking with Lentils

This past week, I was on a cruise with my family in the Caribbean to celebrate my grandmother's 80th birthday.  I've got to say, all the good food made me really miss blogging.

Don't get me wrong - I've been cooking and eating LOTS of good food over the last few months - I just haven't been blogging as much as I'd like.  Hopefully, that shall change.

Certainly the inspiration to reach 100 posts will help nudge me!

So, while we were on this cruise, I ordered a phenomenal pork roast dinner.  The pork was fork-tender.  The bread was crackle-perfect and the wine robust.  But what really stole the show for me (I'm sure to the chef's chagrin, should he have known) were the perfect little lentils spread under the roast.  I was immediately reminded of how much I love these little beans.  Perhaps it's because they're tied to a memory.

When I was a junior in college, I had a schedule during the winter months that allowed me to take a morning class and then drive back to my apartment for a breather before heading off to night classes.  I had, if I recall, about an hour and a half total for a break.  I'd throw my bags on the floor, take off my shoes, and prepare a hot lunch.  More often than not, it was a bowl of Campbell's soup (I wasn't such a cook back then).  One of my favorites was lentil soup.  I'd line up a re-run episode of Frasier on my DVR, sit with a heating pad on my back to relieve the chill and eat hot soup, relish in a good laugh, and, though I didn't know it at the time, build memories of my very first apartment and independent young adulthood, memories that will stay with me, steeped in nostalgia, forever.

So as I tasted the lentils, these memories came to me, and I told them to my family.  We talked about how food can be so closely tied to memories, and I resolved myself to return home and blog the very first meal I cooked.

Which happened to be lentil soup.

About which I knew absolutely nothing.

So I hit up AllRecipes, and came across this one.  I decided that my first foray into lentils would be well-instructed.  If this venture went well, I'd continue on unassisted.  One of my favorite aspects of soup is that it can be (and in my and my mother's opinions, SHOULD be) a laissez-faire kind of thing.  I decided to alter the ingredients a little to make it a bit more "throw-in-a-pot-and-walk-away."

Here's what you'll need (and as you can see, I followed the original recipe very closely but with a few substitutions in method - I'm not trying to pass this recipe off as my own!):

~ 1 (12 oz.) bag Wegmans pre-cut, pre-washed course mirepoix 
~ 1/4 cup EVOO
~ 2 cloves chopped garlic (although I think I'd press it next time)
~ 1 tsp each dried basil and oregano
~ 2 bay leaves
~ 1 (14.5 oz.) can tomatoes in whatever form you can find them in (I ultimately found "diced in juice")
~ 2 cups dried lentils
~ 8 cups water
~ good handful baby spinach, rinsed but not cut
~ splash red wine
~ fresh oregano
~ salt

I pre-measured everything before I even turned on the pot.  Doing so makes for faster dump-and-go soup-making.  While the original recipe calls for chopping onions, carrots and celery, I decided to cheat with the pre-made mirepoix.  I started the EVOO simmering and dumped in the whole bag.  I let it cook until the onions were nearly translucent, then added the garlic and the herbs (and wow, did THAT smell good!).  I added a good amount of salt at this point.  I let it cook the recommended 2 minutes, and added the tomatoes, lentils and water.  I walked away for an hour and change, coming back to stir it occasionally and take in the fantastic aromas.

Finally, I turned off the heat and let it sit for about an hour until I was ready to eat.  I turned it back on and added the final ingredients.  The original recipe calls for vinegar.  In my opinion, wine just makes me happier than vinegar.  Unless we're pouring it over curly-cue french fries.  So I added a splash of the Carmenere I got for this meal.  The recipe also calls for sliced spinach, but I opted to go for baby leaves so I wouldn't have to do anything to them.

I let the soup bubble for a few minutes while I changed into my PJs and poured the wine (mine is a comfortable household).  I ladled the soup into my bowl and topped it with a bit of fresh oregano.  Then, I grabbed my soup, grabbed a crusty rosemary roll from Wegman's bakery to go with it and grabbed my glass of Carmenere and sat down to enjoy.

This Chilean wine, by Arboleda, was on sale at the wine shop right around the corner from my old apartment (see?  I told you I was feeling nostalgic!).  It's full, ripe, rustic, and steeped in berry flavor.  It made a fine companion to this meal.

The soup also did not disappoint.  The lentils were tender and flavorful, the vegetables were perfectly cooked, and the fresh oregano gave a punch of bright flavor to the stewed ingredients.  I feel as though I may have found a new favorite bean!  Versatile enough to be a side or a main course (as well as being healthy AND inexpensive), this is not the last you shall read of lentils from THIS accidental chef!

Yours in the love of good food, wine, and nostalgia,
AL


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The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.

Ninety-Eighth Post ~ "Mandie's Fancy" Steak!

Today was a red-letter day.  Not just because it's a full moon, or because it's the anniversary of the October Storm, but because today I met with my awesome adviser and awesome committee and defended my dissertation proposal.  Ten years of higher education have led me to this moment, and after today, I can see that I'm that much closer of reaching my goal of achieving a Ph.D.  Mind you, I still have to collect data, analyze said data, and do a heck of a lot of writing between now and May...

But today felt good.

So I decided to celebrate with food and wine.

: : PAUSE : :

This summer, I was a "party aid" for a dear friend, Vivian, whose mother-in-law was celebrating a milestone birthday.  There were many amazing dishes and terrific people at that party, but to be honest, the one thing that really stood out to me was the fact that I never realized what a turophile Vivian is.  That's "cheese lover/expert" to those of you who didn't realize that there's actually a word for this sort of thing.

Yancey's Fancy Steakhouse Onion Aged Cheddar Cheese.  That became my new love at this party.  I confess that as I prepared the cheese plate, this block of cheddary goodness was divided in a "one piece me, one piece plate" kind of way.  Being the fabulous person that Vivian is, she bought me some the last time she was at Yancey's Fancy.  It sat in my fridge for a perfect moment.

And I decided that NOW was that moment.

: : UNPAUSE : :

So after a successful defense, I drove to Wegmans and bought a petite sirloin and some other things:

~ 1 petite sirloin
~ Good handful crimini mushrooms
~ 2 shallots
~ EVOO
~ fresh thyme

You'll also need:
~ Yancey's Fancy Steakhouse Onion Aged Cheddar
~ Coarse ground sea salt
~ White wine

I also stopped by Premier and bought an "unadvertised special" bottle of Codici Primitivo Salento.

: : PAUSE AGAIN : :

My most observant readers may have noticed that there's been a lack of black pepper in my posts of late.  I have learned over the past months that what I've been euphemistically considering a food "sensitivity" is, in reality, a food allergy.  I, the Accidental Chef, am confessing to you now: I am allergic to black pepper.  Not allergic in the "keel over and die" kind of way - more in the "carry Benadryl and request restaurants not to use it in my food" kind of way.  So I've cut black pepper from my cooking, but there are certain dishes that, if I weren't such an oddball, I'd be sprinkling liberally with the stuff.  Coarse ground.  Mmmmmm....  So, assuming you're not as sensitive as I, feel free to add black pepper to this meal.

(I secretly think that the "Accidental Chef Who's Allergic to Black Pepper" belongs on the Island of Misfit Toys... But anyway...)

: : UNPAUSE AGAIN : :

After answering some emails and playing with Ginny, I decided to have an early dinner.


I learned about using repeat ingredients (cooked different ways) to create an overall harmony in a dish while providing textural variety on ABC's The Chew.   Over a few episodes, I've seen chefs Mario Batali and Michael Symon use this concept to marry a few ingredients into a really interesting dish or two.  I decided to try this idea with thyme, crimini mushrooms, shallots and olive oil.

After starting the toaster oven heating (broil, 350) I sliced the mushrooms and set them aside.  Next, I finely minced one of the shallots, two slices of mushroom and some thyme and added it to about 1 tbps olive oil to make a coarse pesto of sorts.  I added some salt and some dry white wine.

In a stick-free pan, I added the other shallot (coarsely chopped) to some olive oil and dry white wine with some thyme and sea salt.

I put the steak on a piece of parchment and topped it with a good spoonful of the mixture.  I put it in and set the timer for five minutes.  In the mean time, I grated some cheese into a bowl.  This cheese is a little on the soft side, but I was still able to grate it.  Immediately after grating it, I put it in the fridge.

When the five-minute timer went off, I started the oil, wine, thyme and coarse-chopped shallots simmering in the pan.  I turned the steak and topped the other side with the pesto mixture.  Back in it went for another five minutes.

In the mean time, I started the mushrooms sauteing away merrily with the already-simmering ingredients.  When the timer went off, I topped the steak with the shredded cheese (about 2 tbsp in all) and popped it back in for the remaining 3 minutes.  In that time, I finished the mushrooms and readied the plate.

I'm including a photo to show what the 5+8 minute scheme amounts to with a tenderloin of this cut.  I realize, after seeing the photo, that I like my steaks pretty rare.  Adjust the time to your liking, but remember that it only takes about three minutes under a broiler for the cheese to toast perfectly.

The pairing of the food to the wine was perfect.  Using shallots rather than garlic gave the meal a nice sweet onion overtone without ever being too pungent.  The shallots that were mixed with the mushrooms were sweet and well-cooked, while the ones that went under the broiler maintained a crispiness that was a nice pairing to the rare meat.  The topping of Yancey's Fancy Steakhouse Onion gave the whole meal a certain richness without ever being "overboard."  And as the tasting notes suggest, the Codici Pimitivo Salento was a rich, earthy wine that both complimented the meal's flavors and cleansed the palate between bites.

All in all, a great meal, and a fun return to blogging after a few weeks away!

Yours in the love of great food, wine AND cheese,
AL

~~~~~~~~~~~~~~~~~

The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.

Ninety-Seventh Post ~ Hearty Tomato Vegetable Soup

Today's high was 63 degrees, and I was in heaven in my jeans and hoodie.  I'm what you might call an "Autumn-Winter" person, and today's weather made me feel the change of the seasons and rejoice with it.

And what better way to rejoice than through cooking?

I decided to make a pot of vegetable soup to enjoy throughout the week.  With that decision in mind, I went a little nuts in Wegman's produce department.  Here's what I got, but you can choose any veggies you wish!

~ Carrots, onion and celery (for the classic mirepoix base that my family seems to gravitate toward for all things soup)
~ Acorn squash (if Autumn were a veggie, this would be it)
~ Portobello mushroom (for the sheer sake that I've never cooked with one before)
~ Largish tomato
~ Zucchini (locally grown, of course)
~ Handful leftover fingerling potatoes
~ Fresh herbs (rosemary, sage and oregano - As Wegmans didn't stock any, I found myself giggling over the pun-ready thought, "Why, I won't have any THYME this week!")
~ Four beef bullion
~ Dash white wine
~ Sprinkling of white pepper
~ One clove garlic, coarsely chopped
~ ...And one mystery ingredient which shall be exposed later

So I went home and set to merrily chopping my veggies.  I had about a half-pot full of water (my traditional dutch oven in which I make all my soup) boiling at this time, and into the pot went the coarsely chopped celery, onion and carrots, soon to be joined by the dash white wine and herbs.  Next went some fingerlings.

I pierced the squash and microwaved it for one minute to make slicing it easier.  Then I cut it in half, scooped out the seeds, and cubed it and tossed it in the pot, skin and all.

Next went the portobello, the zucchini and the tomato, skin on as well.  After that went the garlic and the pepper.  By now, things were starting to smell real good.  The problem was that it was tasting a bit bland.  I added some beef bullion and a bit more salt, but to no avail.  Just at that moment, my mama called.

: : PAUSE : :

Somewhere in our ancient history as humans, mothers leaned with their daughters over the crude vessels they had fashioned to hold the night's stewed offerings, whispering to them that if they just added a pinch more of that, or a dash more of this, it just might be a bit more like they remembered it from their childhoods.

Truly, life has changed little since then.  I cheerfully announced that I was making a stab at vegetable soup for the first time, and my mother suggested...

Spaghetti sauce.

Seriously.  I was a little befuddled too.  "Or," she said, "I would add V8 juice to our vegetable soup.  That's what gave it that kick you liked."

So THAT'S why the V8 juice would show up in our cart when I would join my mother for trips to the store.  God knows I'd never DRINK the stuff...

: : UNPAUSE : :

So since I didn't have any V8 juice around, I thawed out a frozen third of a jar of Wegman's spaghetti sauce from the freezer and dumped it in.  The soup slowly took on a more minestrone appearance and smell and - yep - it started to smell more familiar.

(I peeked at the ingredients, and aside from the olive oil, all of the ingredients in the spaghetti sauce were ones I had added already - onion, tomato, salt, spices, garlic... but perhaps in more concentrated form).

I slowed it down to a simmer, tasting here and there.  I'm new at vegetable soup, and after turning off the heat and letting it sit for a while, I was surprised to find that the rind of the squash stayed in tact with a bit of flesh left, but the pulpier parts of it seemed to naturally incorporate into the broth, giving it a wonderfully sweet taste and rich texture.

I enjoyed a bowl of it for dinner along with a few slices of a multigrain baguette and a glass of Tall Poppy Shiraz.  All in all, a satisfying meal that I'll enjoy throughout the week!

Yours in the love of good food and wine (and a few words from the wise),
AL

~~~~~~~~~~~~~~~~~

The blogger is not an experienced chef. She takes no responsibility for the quality of the meals prepared while following her advice. Use your own judgment regarding cooking times and proper food handling.