All posts by LynnHoll

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About LynnHoll

I have been an artist and designer all my life incorporating graphic design for websites, gardens, publications, fabrics, interior design and cooking. I am now retired from my professional job, but still create artistic visions in all forms on a daily basis.

Steamed Fish with Shiitake Mushrooms

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Lean white fish is mild in flavor, so before steaming the fillets we season it boldly with garlic, ginger, oyster sauce and fiery-sweet Sriracha. We often carve out the start of our weekday meals for a “Meatless Monday” and this combo from Milk Street (MS) fit the bill.

From their “New Rules Cookbook” it emphasizes a gentle heat as best for keeping the delicate flesh of fish tender. Steaming is ideal because the heat surrounds the fish, cooking it from all sides without movement. An aromatic sauce is added to complement the mild fish.

Because we are fungi fanatics, we increased the shiitake mushrooms by 50% for a total of 12 ounces. For a little spice, drizzle the plated fish fillets with a little chili oil before sprinkling with the scallions. Or sprinkle with toasted sesame seeds. Serve with steamed or stir-fried greens and jasmine rice.

Pairing the cod with stir-fried baby bok choy made with garlic, ginger soy and a few red pepper flakes, and a side of steamed jasmine rice brought the entire dinner together. And plating it all on a singular platter makes for an easy presentation and allows each diner to serve themselves as much as they want.

Simple. Healthy. Tasty. What more could you ask for?

Steamed Fish with Shiitake Mushrooms

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. oyster sauce
  • 1 Tbsp. sriracha
  • 1 Tbsp. grapeseed or other neutral oil
  • 8 medium garlic cloves, finely grated
  • 1 Tbsp. finely grated fresh ginger
  • 3 Tbsp. soy sauce, divided
  • Kosher salt and ground black pepper
  • 4 6-oz. skinless cod, haddock or halibut fillets (each about 1 inch thick)
  • 8 oz. shiitake mushrooms, stemmed and thinly sliced
  • 2 Tbsp. unseasoned rice vinegar
  • 1 Tbsp. packed light or dark brown sugar
  • 2 scallions, thinly sliced

Directions

  1. In a shallow bowl or pie plate, whisk together the oyster sauce, Sriracha sauce, oil, garlic, ginger, 2 tablespoons of soy sauce and ½ teaspoon each salt and pepper. Add the fillets and turn to coat, gently rubbing in the sauce.
  2. Add the mushrooms and toss until evenly coated. Marinate at room temperature for about 10 minutes.
  3. Place a steamer basket in a large Dutch oven. Add enough water to fill the bottom of pot without touching the basket. Remove the basket. Cover the pot and bring to a simmer over medium-high.
  4. Meanwhile, mist the steamer basket with cooking spray. Arrange the fish in an even layer in the basket and top the fillets with the mushrooms, evenly arranging them. Return the basket to the pot, cover and steam over medium until the fish flakes easily, 8 to 12 minutes. (Ours took the entire 12 minutes.)
  5. Meanwhile, in a small bowl, stir together the vinegar, sugar, the remaining 1 tablespoon soy sauce and ¼ cup water.
  6. When the fish is done, use a thin metal spatula to transfer the fillets and mushrooms to a platter. Sprinkle with the scallions and serve with the sauce on the side.

http://www.lynnandruss.com

Adapted from a recipe for Milk Street

Split Decision Chicken

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On weekends, we usually work out dinner menus for Sunday through Wednesday for the following week. Then Thursday is leftover night, while Friday and Saturday we dine out. (Of course, COVID put a big dent in that typical scenario for much of 2020.)

Recently, one Saturday morning I was creating the menu while simultaneously preparing a shopping list of necessary ingredients. Part way into process, The Mr. joined me to work out the details. Shortly afterward we hit the road to make our purchases.

As I mentioned, Saturday night is a dine-out event. As we enjoyed our repast at a nearby restaurant, I wondered aloud what we had planned for dinner the next day on Sunday? We just stared at each other open-mouthed, and realized that somehow, we had entirely overlooked that meal altogether, duh! So we made a split decision and decided to retrieve two chicken halves from the freezer as soon as we got home.

That begged the question of exactly what to do with said chicken halves, not to mention what sides to serve with it? I decided to make a butter-garlic rub for the chicken and roast some Balsamic Roasted Brussels Sprouts with Shallots and garlic, all of which could go into a 425° oven. Hubby was going to throw together a baked rice dish which he could do entirely on the stovetop. Crisis averted.

I always keep a container of homemade roasted garlic paste in the fridge and decided to make a butter rub using the paste, rosemary and lemon zest. Our Lynn’s Split-Decision Roast Chicken not only spoke to our separate preferences of white versus dark meat, it resulted in a wonderful dinner full of flavor!

Lynn's Split Decision Chicken

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 chicken halves, each about 1 3/4 lbs.
  • 2 Tbsp. softened (not melted) butter
  • 1 Tbsp. roasted garlic paste
  • 1 tsp. minced fresh rosemary
  • 1 tsp. lemon zest
  • Salt and pepper

Directions

  1. If you’re starting with a whole chicken, cut out the back and split the chicken into two equal halves. Preheat the oven to 425°F.
  2. Combine the other ingredients with 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Lifting the skin of the chicken rub the butter mixture all over the breast, thigh and legs without ripping the skin.
  3. Oil a rimmed quarter baking sheet. Arrange the chicken halves, skin side up on the baking sheet, rub more oil over the skin and sprinkle on salt and pepper.
  4. After 30 minutes, baste the chicken with the drippings to help the skin brown and crisp. Check the temperature and return to the oven for about another 10 minutes. The thickest part of the thigh, without touching the bone, should register 170° when done.
  5. Remove the baking sheet from the oven, move chicken to a platter, and tent with foil for 5-10 minutes. If desired, cut the breasts away from the thighs to create 4 pieces total.

http://www.lynnandruss.com

Vermouth-Braised Chicken and Potatoes with Fennel

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This one-pot meal from Milk Street with classic Italian flavors couldn’t be easier. The ingredients are combined in the pot, then pressure cooked (or slow cooked) until the chicken is fork-tender. To finish the dish and create a flavorful sauce, the cooking liquid is thickened with a couple tablespoons of flour—just enough for clingability but without any heaviness. A little lemon juice adds acidity and brightness. Super Good!

It is suggested to serve over polenta or with hunks of crusty bread. Since we were doing neither, we increased the amount of baby potatoes by about 50%, to 12 ounces instead of 8 (which would be pretty paltry for four people). And with only 1.6 pounds of thighs, we were able to use our smaller 4-liter pressure cooker. Somehow we forgot to halve the potatoes, but they still came out tender and creamy.

Don’t worry that ½ cup vermouth is too little liquid. The chicken and vegetables release flavorful juices as they cook that, combined with the vermouth, form the base for the sauce.

Vermouth-Braised Chicken and Potatoes with Fennel

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • ½ cup white vermouth
  • 6 medium garlic cloves, smashed and peeled
  • 1 Tbsp. fennel seeds
  • Kosher salt and ground white pepper
  • 2 lbs. boneless, skinless chicken thighs, trimmed
  • 8 oz. small yukon gold potatoes (1 to 1½ inches in diameter), halved
  • 1 medium fennel bulb, trimmed, halved, cored and thinly sliced
  • 1 Tbsp. all-purpose flour
  • 2 cups lightly packed baby arugula, roughly chopped
  • 1 Tbsp. lemon juice

Directions

  1. In a 6-quart Instant Pot, stir together the vermouth, garlic, fennel seeds, 1 teaspoon salt and ¼ teaspoon white pepper. Add the chicken, potatoes and fennel, distributing the ingredients in an even layer.
  2. Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 8 minutes. When pressure cooking is complete, let the pressure release naturally until the float valve drops. Press Cancel, then carefully open the pot.
  3. Using a slotted spoon, transfer the chicken and potatoes to a serving bowl, then tent with foil. In a small bowl, whisk the flour with 2 tablespoons of the cooking liquid until smooth, then stir into the pot. Select Normal/Medium Sauté and bring the liquid to a simmer. Cook, stirring often, until lightly thickened, 2 to 5 minutes. Off heat, stir in the arugula and lemon juice, then taste and season with salt and white pepper. Pour the sauce over the chicken and potatoes.

http://www.lynnandruss.com

Adapted from a recipe for Milk Street

Up Your Game with this Shrimp Risotto Recipe

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When preparing our weekly menus, we try to be as diverse as possible concerning the main entrée. And we certainly are suckers for trying new dishes or twists to an old favorite. Variety is the spice of life, right? We need a little variation during the extended periods of lockdown when we are all so weary of the challenges 2020 has thrown our way.

After seeing this Shrimp Risotto with Tomatoes and Basil recipe in our latest Milk Street magazine, it quickly prompted us to add shrimp to the grocery list. Classic risotto-cooking technique calls for adding hot broth in several additions to the rice as it cooks, as well as for constant stirring. This simplified method from Milk Street adds the liquid in just two batches with frequent but vigorous stirring which coaxes the starch from the grains, yielding a rich, velvety risotto with minimal effort.

The starchy, creamy consistency of carnaroli (or Arborio) rice is a perfect backdrop for the briny-sweet flavor of plump, perfectly cooked shrimp; juicy tomatoes; and fresh, fragrant basil.

Milk Street

Don’t forget to cover the pot after adding the shrimp; this traps heat in the pot so that the shrimp gently cook through. Ours took 8 minutes to become fully opaque. And just to note, we increased the quantity from 12 ounces to a full pound. That seemed more reasonable for 4 servings as a main course.

If you happen to have homemade shellfish stock on hand, use that in place of, or in addition to, the clam juice.

Shrimp Risotto with Tomatoes and Basil

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 8-oz. bottles clam juice (or homemade shellfish stock)
  • 12-16 oz. extra-large shrimp, peeled, deveined and patted dry
  • Kosher salt and ground black pepper
  • 4 Tbsp. extra-virgin olive oil, divided, plus more to serve
  • 2 medium shallots, halved and sliced
  • 1 cup carnaroli or arborio rice
  • 1 pint grape tomatoes
  • 2 medium garlic cloves, thinly sliced
  • ¾ cup dry white wine
  • 1½ cups lightly packed fresh basil, finely chopped
  • 1 tsp. grated lemon zest, plus 1 Tbsp. lemon juice

Directions

  1. In a 1-quart liquid measuring cup or medium microwave-safe bowl, combine the clam juice and 2 cups water. Cover and microwave on high until hot, about 4 minutes; set aside, covered. Season the shrimp with salt and pepper; set aside.
  2. In a large Dutch oven over medium-high, heat 2 tablespoons oil until shimmering. Add the shallots and ½ teaspoon salt. Cook, stirring often, until softened, about 2 minutes. Add the rice, tomatoes and garlic, then cook, stirring, until the grains are translucent at the edges, 1 to 2 minutes.
  3. Add the wine and cook, stirring, until almost dry, about 4 minutes.
  4. Add 3 cups of the hot liquid and cook, stirring often and briskly, until a spoon drawn through the mixture leaves a trail, 10 to 12 minutes.
  5. Add the remaining hot liquid and cook, stirring, until the rice is al dente, 6 to 8 minutes. Remove from the heat and stir in the shrimp. Cover and let stand until the shrimp are opaque throughout, 5 to 7 minutes. The risotto should be loose but not soupy; if needed, stir in water 1 tablespoon at a time to achieve the proper consistency.
  6. Stir in the remaining 2 tablespoons oil, the lemon zest and juice and all but 2 tablespoons of the basil. Taste and season with salt and pepper. Serve drizzled with additional oil and sprinkled with the remaining basil.

http://www.lynnandruss.com

Recipe from Rebecca Richmond for Milk Street

Herb-Rubbed Pork with Squash and Grapes

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So simple, with minimal ingredients, using only one sheet pan, but packs a lot of flavor. Do I have your interest now? Here, fruit, vegetables, and pork tenderloin all roast on one pan for this hands-off dinner recipe. The sweet, wine-y flavor of grapes intensifies while roasting, a perfect pairing for the natural sweetness of pork.

I tweaked the recipe a tad by purchasing already-prepped butternut squash. I mean, who really likes peeling those things? Plus, the original directions had you buy a 2-pound squash, peel it, but only use half of it. Save yourself time and aggravation and buy it already cubed.

In addition, the original amount of grapes was 1 cup. If you try to measure 1 cup of whole grapes, it doesn’t amount to many. Therefore, I changed the quantity to 8 ounces, which ended up being a perfect amount.

During the last step of roasting, make sure to check the meat after 10 minutes. I waited the full 15 minutes and our pork was a little more done than we prefer. After resting and slicing, pour any accumulated juices back over the meat.

Herb-Rubbed Pork with Squash and Grapes

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 2 tsp. dried herbs, such as thyme, oregano, basil, and/or rosemary
  • 1/2 tsp. chili powder
  • 2 cloves garlic, minced
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1, 1 to 1 1/2 lbs. pork tenderloin
  • 1 lb. butternut squash, already peeled and cut in 1- to 2-inch pieces
  • 1/2 red onion, cut into wedges
  • 2 Tbsp. olive oil
  • 8 oz. seedless red grapes

Directions

  1. Preheat oven to 425°F.
  2. Line a large rimmed baking sheet with foil.
  3. In a small bowl combine herbs, chili powder, garlic, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Rub all over pork.
  4. Place pork on one side of prepared pan. Add squash and onion on other side of pan; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Drizzle pork, squash, and onion with 2 tablespoons olive oil. Roast 15 minutes.
  5. Stir squash and onion; add grapes. Roast 10 to 15 minutes more until pork is done (145°F). Remove pork to a moated cutting board, tent with foil and let rest 5 minutes before slicing.
  6. Turn off the oven and leave the veggies in to keep warm while meat rests.

http://www.lynnandruss.com

Recipe found in Better Homes & Garden Magazine

Szechuan Pork Stew and Chinese Broccoli with Garlic

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For those of you who favor bold Asian dishes, you’re going to want to put this recipe on your short list. It used to be that the only place to experience Szechuan cooking was China’s Sichuan province—a region located in the southwestern part of the country. But it is quite common just about everywhere now.

Though it is particularly unique in that Szechuan cooking is known for its dishes loaded with beef, rice, vegetables and, of course, Szechuan (or Sichuan) pepper. Although the main protein in this dish is pork.

Szechuan pepper is the trademark ingredient in Szechuan cuisine, however it doesn’t carry a lot of heat because it’s not even a pepper! Instead the regional spice is made from tiny peppercorns made from the dried husk of an ash shrub. These tiny pink peppercorns provide a kick of citrusy flavor that marries well with ingredients like ginger, soy and steamed veggies.

I didn’t notice until after I made and ate this fabulous dish, that I had completely forgotten to include the 1 tablespoon of sugar in the pork marinade. But we didn’t miss it at all, so if you have scaled back on sugar in your diet, then I would say it is OK to eliminate it here.

At the very end of the cooking process, we weren’t satisfied with how thin the liquid in the stew appeared. Russ made a last minute decision to make a slurry from corn starch and water to thicken the sauce. It only took another couple of minutes, and not only coated the meat nicely, it gave a more substantial appearance overall.

Szechuan Pork Stew with Chiles

  • Servings: 4
  • Difficulty: easy
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Ingredients

For the Marinade:

  • 2 lb. pork shoulder, trimmed of excess fat, cut into 1″ pieces
  • 3 Tbsp. soy sauce
  • 1 Tbsp. Shaoxing wine or dry sherry
  • 1 Tbsp. toasted sesame oil
  • 1 Tbsp. granulated sugar
  • 1/2 tsp. five-spice

For the Stew:

  • 1 Tbsp. cornstarch
  • 3 Tbsp. peanut oil, divided
  • 1 knob ginger (about 2 oz.), peeled and thinly sliced
  • 4 garlic cloves, peeled and smashed
  • 10 whole dried red chiles
  • 1 Tbsp. Szechuan peppercorns (about 1/4 oz.), cracked
  • 1 1/2 cups chicken broth, preferably homemade
  • 3 Tbsp. soy sauce
  • 2 Tbsp. oyster sauce
  • 1 Tbsp. cornstarch with 1 Tbsp. water for slurry (optional)
  • 4 scallions (both white and green parts), thinly sliced

Directions

Make the Marinade:

  1. Toss the pork cubes with the soy sauce, wine, sesame oil, sugar, and five-spice powder. Let sit at room temperature for 1 hour, or, cover and refrigerate up to 24 hours. (We marinaded for 8 hours.)

Make the Stew:

  1. Sprinkle the pork with the cornstarch and toss to coat.
  2. Heat a large, heavy Dutch oven over medium-high heat.
  3. Add 2 tablespoons of the oil, and when it’s shimmering, add half of the pork in an even layer, Cook, undisturbed, until browned around the edges, and pork lifts easily with tongs, about 3 minutes.
  4. Reduce the heat to medium. Flip, and cook the other side until browned, about 2 minutes more. Transfer to a plate.
  5. Repeat the process with the remaining half of the pork.
  6. Add the remaining 1 tablespoon of oil, the ginger, garlic, szechuan peppers and chiles. Cook, stirring, until lightly browned, 2 minutes.
  7. Add the broth, soy sauce and oyster sauce, scraping up any browned bits on the bottom of the pot.
  8. Add the pork and any accumulated juices. Reduce the heat to medium-low and cook, covered, stirring occasionally, until the pork is tender, about 1 hour.
  9. To make a thicker sauce, add 1 tablespoon of cornstarch to 1 tablespoon of cold water and mix until smooth. Heat the pot until a simmering boil and add the slurry a little at a time, mixing well after each addition. Stir together for 30 seconds.
  10. Serve immediately over steamed jasmine rice.

http://www.lynnandruss.com

Adapted from a recipe for Fine Cooking

Chinese Broccoli with Garlic

Chinese broccoli, also known as Chinese kale, is a leafy green vegetable closely related to thick-stemmed broccoli, cabbage, and Brussels sprouts. It has flat leaves, thick stems, and tiny florets. It’s not easy to find Chinese broccoli in regular grocery stores, so check your local Asian market, which is more likely to carry it.

Chinese Broccoli with Garlic

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. Chinese broccoli, trimmed and cut into small sections
  • 1/2 tsp. salt
  • 6 cloves garlic, roughly chopped
  • 2 Tbsp. vegetable cooking oil
  • 2 tsp. oyster sauce
  • 1 Tbsp. Chinese cooking wine
  • 1 Tbsp. sesame oil

Directions

  1. Trim Chinese broccoli, remove the hard skins and diagonally cut into 2″ sections. Separate the leaves and roughly chop.
  2. Bring a large pot of water to a boil and then add salt. Add the stems, cooking for 20 seconds. Add the leaves and cook for 10 seconds more. (This helps remove some bitterness.) Drain into a colander.
  3. Add oil in preheated wok and stir-fry the garlic until slightly seared, about 1 minute. 
  4. Place Chinese broccoli into wok, add cooking wine and sesame oil. Stir-fry several seconds to mix well and serve immediately.

http://www.lynnandruss.com

Loosely adapted from a recipe found on chinasichuanfood.com

Geng Dang Muu

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I must admit, neither of us had ever heard of this dish, but when we saw the recipe with an accompanying gorgeous photo, it certainly caught our attention. Geng Dang Muu was featured in an article highlighting Chef Parnass Savang in a recent Bon Apppétit magazine. It apparently originated from Savang’s Laos grandmother where the curry and ground pork reference the origins of the dish, while the brussels sprouts and leeks are a nod to the local ingredients of Georgia.

Lime leaves aren’t the easies product to locate. We happened to have some in our freezer bought years ago at Wegmans for, get this, $39.99 a pound! Once we got over the initial shock and realized we only needed a minute amount, the real cost was only $2.50 an ounce—and we still have some.

Palm sugar is a sweetener that is made from the sap present in the flower buds of the coconut palm tree. It is known as natural sugar because it involves minimum processing and no chemicals are used. In the stores, palm sugar is available in the block/cones, granular and liquid form.

A few takeaways here. First, the color of our Muu was a light beigy-orange, unlike the magazine photo which was a deep reddish-orange. I believe that was due to the different brands of red curry (we had made our own a while ago). The magazine image also showed a more brothy finish, but because we reduced ours longer, it was thicker.

And if you have diners who can’t tolerate Brussels sprouts, go ahead and switch them out for broccoli or another veg to their liking. Even though it’s not indicated in the directions below, or our photos, if you do go with the sprouts, slice each half down further to 1/4″ half moons. When only halved, they did not get cooked through and were somewhat too firm.

For even more depth of flavor, cook your jasmine rice in homemade chicken stock.

Geng Dang Muu

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 6 Tbsp. virgin coconut oil, divided
  • 1 medium leek, white and pale green parts only, halved lengthwise, coarsely chopped
  • Kosher salt
  • 1 lb. Brussels sprouts, trimmed, halved through stem end
  • ¼ cup red curry paste (without added salt)
  • 2 tsp. palm sugar or light brown sugar
  • 2 tsp. fish sauce, plus more
  • 4 fresh makrut (Thai) lime leaves, 3 whole, 1 very thinly sliced
  • 1 lb. ground pork
  • 1 13.5-oz. can unsweetened coconut milk
  • 1 cup Thai basil leaves
  • Cooked jasmine rice (for serving)

Directions

  1. Heat 2 Tbsp. oil in a large skillet, preferably high-sided, over medium-high. Add leek, season lightly with salt, and cook, stirring occasionally, until most of it is golden brown, about 5 minutes. Transfer to a bowl; wipe out skillet.
  2. Pour another 2 Tbsp. oil into same skillet over medium-high. Cook Brussels sprouts, in a single layer, undisturbed, until golden brown underneath, about 3 minutes. Turn over and cook until other side is browned, about 2 minutes. Transfer to bowl with leek.
  3. Wipe out skillet and heat remaining 2 Tbsp. oil (still over medium-high). Add curry paste, palm sugar, 2 tsp. fish sauce, and 3 whole lime leaves. Cook, stirring often, until paste darkens slightly, about 1 minute.
  4. Add pork and cook, stirring and breaking up, until in small pieces, about 2 minutes (pork doesn’t need to be fully cooked at this point). Pour coconut milk into skillet and reduce heat to medium. Simmer, stirring occasionally, until pork is cooked through and curry thickens slightly, about 5 minutes.
  5. Remove skillet from heat and stir in Thai basil, leek and Brussels sprouts. Scatter remaining thinly sliced lime leaf over and serve with rice.

http://www.lynnandruss.com

Winter Feast for Our Feathery Friends

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Winters, whether mild or harsh, are challenging times for birds when food is in short supply. During these cold months they’ll need lots of energy to help them survive the frigid temperatures. That’s where suet feeders come in. The hard white fat you feed to birds is energy.

Russ and I attended a “For the Birds” garden talk about a year ago where fellow avid gardener, Connie Fairchild, did a hilarious demo on making suet cakes. One ingredient not in Connie’s recipe, but that we meant to put in, was cayenne pepper. If you have problems with raccoons, squirrel, opossums or deer eating your suet too, just add about 2-4 tablespoons of ground cayenne pepper to the mix. Birds don’t have the ability to taste hot pepper because they lack the receptor cells that are sensitive to capsaicin.

While we initially followed her recipe, our finished cakes were a bit too soft, although usable. According to a Farmer’s Almanac recipe, they use 2 parts melted fat (bacon, suet or lard), and 1 part peanut butter. This combo would make firmer cakes in my opinion. You can mix up the dry ingredients any which way you want, just keep the same ratio. (Our revised amounts are indicated below.) However, we did include some chia seed that we had leftover.

One of our feeders, gifted from another Master Gardner, has two slots for cakes.

We increased the base recipe by 50% in order to fill our 8 1/2″ x 8 1/2″ x 4″ deep corning ware dish. Even so, the cakes were slightly smaller than the ideal 4 1/2″ x 4 1/2″ slots of our suet cage. At least smaller, they fit in the slots. Don’t make them larger than the openings they are intended for—so do the math first!

Reminder: As suet heats up, its fat can go rancid and harbor fungus and bacteria that can be harmful to birds. Fat and oil can be just as dangerous to birds’ feathers as a toxic oil spill. Melted suet that smears on a bird’s feathers will destroy their natural insulation and waterproofing, making the bird vulnerable to temperature changes and poor weather. There are special suet cakes for warmer weather; these are not suitable.

Suet Cakes for the Birds

  • Servings: 10-12 cakes
  • Difficulty: easy
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Ingredients

  • 2 cups lard
  • 2 cups chunky peanut butter
  • 3 cups quick-cook (uncooked) oatmeal
  • 2 cups cornmeal
  • 1 cup shelled sunflower hearts
  • 1 cup millet
  • 2 Tbsp. cayenne pepper (optional)

Directions

  1. Melt lard and peanut butter over low heat, stirring occasionally.
  2. Take pan off heat and stir in other ingredients.
  3. Pour into wax-paper lined (very important!) container. We used a 8 1/2″ x 8 1/2″ x 4″ deep corning ware dish.
  4. Place in fridge to harden. We left ours uncovered in the fridge overnight.
  5. Cut into bricks that fit your suet feeder. Ours could be no larger than 4 1/2″ x 4 3/4″ x 1 1/2″ thick. Actual size ended being a bt smaller
  6. Wrap each brick in plastic wrap and store in refrigerator (or freezer) until ready to use.

http://www.lynnandruss.com

Balsamic Roasted Brussels Sprouts and Shallots

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Brussels sprouts was one veggie that I steered clear of for years, mostly because they were never cooked properly and/or lacked any depth of flavor. But when I met Russ, he made a side of them for some home cooked meal when we first started dating, and I became a convert.

Over the following decades, we have often added Brussels sprouts to a menu, trying a whole host of various recipes. This one is a simple sauté of shallots, sprouts, and garlic, that are then browned in the oven and tossed with balsamic vinegar, and thyme. Toasted walnuts were also an ingredient, but not in this house as My Man detests them. You could always make some and serve them separately for those who want a nutty crunch.

I “Lynnized” the recipe to fit our preferences and pare back the 6-8 servings to 3-4. The ingredients list and directions speak to my changes.

Balsamic Roasted Brussels Sprouts and Shallots

  • Servings: 3-4
  • Difficulty: easy
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Ingredients

  • 1 lb. Brussels sprouts, tough outer leaves removed, base trimmed, sprouts cut in half
  • 1 Tbsp. extra virgin olive oil
  • 4 large shallots, peeled and thickly sliced
  • 4 large cloves garlic, peeled, sliced in half
  • 2 Tbsp. balsamic vinegar
  • Salt and pepper to taste
  • 3/4 tsp. fresh thyme leaves or 1/4 teaspoon dried thyme

Directions

  1. Preheat oven to 425°F.
  2. Heat the olive oil in an oven-safe sauté pan on medium high heat. Add the shallots, spread them out in an even layer, lower the heat to medium low, and let them cook for 6 to 8 minutes, stirring occasionally, until softened and lightly browned.
  3. Add the Brussels sprouts and the garlic to the shallots. Cook for 5 to 6 minutes more, stirring occasionally, until the sprouts begin to brown.
  4. Drizzle with 1 1/2 tablespoons of balsamic vinegar. Sprinkle with salt and pepper. Toss to coat.
  5. Place in oven, uncovered. Roast at 425°F for 15 to 20 minutes, until cooked through and caramelized on the edges.
  6. Remove from oven. Sprinkle with remaining 1/2 tablespoon of balsamic vinegar and the thyme. Stir to combine. Add more salt and pepper to taste.

http://www.lynnandruss.com

Adapted from a recipe found on Simply Recipes

Pasta Alla Norma

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The name of the dish is said to originate from the apocryphal exclamation by the Italian writer Nino Martoglio who, upon tasting the dish, exclaimed “This is a real ‘Norma‘!”, comparing it with the exceptional perfection of the Vincenzo Bellini opera Norma.

We obtained the recipe from Milk Street, but changed the penne pasta to gemelli, which gives a twist to the texture and captures more of the sauce in its curves. Feel free to use whatever pasta suits your fancy.

The eggplant is typically fried before being added to the sauce, but here it is roasted to concentrate the flavors and condense the porous texture. The eggplant is in the oven for about 30 minutes unattended, except for one toss; so use that time to prep the other ingredients, cook the pasta and simmer the tomatoes to make the sauce.

If you’ve never had ricotta salata, it is a firm cheese with a milky, salty flavor. Do not substitute fresh ricotta; a mild feta is a more appropriate substitute.

Don’t forget to reserve about ½ cup of the pasta cooking water before draining. You’ll need the starchy, salted liquid to help bring together the eggplant, pasta and sauce during the final simmer.

Pasta Alla Norma

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 lb. eggplant, peeled and cut into ¾-inch cubes
  • Kosher salt
  • 6 Tbsp. extra-virgin olive oil, divided
  • 12 oz. penne rigate or mezze rigatoni pasta
  • 8 large garlic cloves, finely chopped
  • ½ tsp. red pepper flakes
  • 2 pints grape tomatoes
  • 2 Tbsp. white balsamic vinegar
  • ½ cup lightly packed fresh basil leaves, roughly chopped
  • 2 oz. ricotta salata, shredded

Directions

  1. Heat the oven to 475°F with a rack in the upper-middle position. Line a rimmed baking sheet with kitchen parchment.
  2. In a large bowl, toss the eggplant with 1½ teaspoons salt and 4 tablespoons of the oil. Spread in a single layer on the prepared baking sheet and roast until browned and tender, 30 to 35 minutes, stirring once.
  3. Meanwhile, in a large pot, bring 4 quarts of water to a boil. Stir in the pasta and 2 tablespoons salt; cook until the pasta is al dente. Reserve about ½ cup of the cooking water, then drain the pasta.
  4. While the eggplant roasts and the water heats, in a 12-inch skillet over medium-high, heat the remaining 2 tablespoons oil until shimmering. Add the garlic and pepper flakes and cook, stirring, until fragrant, about 30 seconds.
  5. Add the tomatoes and 1½ teaspoons salt, then cover and cook, occasionally shaking the pan, until the tomatoes begin to release their liquid, about 1 minute.
  6. Stir in the vinegar, then use the back of a large spoon to crush the tomatoes. Cover, reduce to medium and cook, stirring, until the mixture breaks down into a lightly thickened sauce, 8 to 9 minutes.
  7. Add the drained pasta, eggplant and ¼ cup of the reserved pasta water to the tomatoes. Cook over medium, stirring constantly, until the sauce begins to cling to the pasta, 2 to 3 minutes.
  8. Taste and season with salt. Stir in half of the basil and transfer to a serving bowl. Sprinkle with the remaining basil and the ricotta salata.

http://www.lynnandruss.com

Recipe adapted from Milk Street

Roasted Sweet Potatoes with Kale-Miso Salad

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Sweet potatoes roasted until deeply browned and tossed with a touch of paprika are a great foil for the savory, minerally notes of a miso-dressed kale salad, as noted in Milk Street magazine. The char on the potatoes provides a note of bitterness that balances the richness of the miso. Scallions and cilantro add fresh herbal notes and toasted nuts add crunch. (I switched out pistachios for the walnuts which The Hubs can’t stand.)

This was a perfect side dish for our Deviled Pork Chops entrée. Problem was, the chops took so much longer to cook than the recipe suggested, our sweet potatoes were way overdone by the time the meat was finally ready. And without white miso on hand, we incorporated red miso. Even so, it was still a fabulous pairing.

Don’t dress the salad until just before serving. If left to stand, the kale will turn limp and soggy.

Our potatoes were huge so after peeling them, I first cut them in half vertically before slicing into wedges.

Roasted Sweet Potatoes with Kale-Miso Salad

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 medium orange-fleshed sweet potatoes (about 2¼ pounds), peeled, halved crosswise and cut into 1-inch wedge
  • 6 Tbsp. extra-virgin olive oil, divided
  • ¼ tsp. sweet paprika
  • Kosher salt and ground black pepper
  • 1 small garlic clove, grated
  • 4 tsp. sherry vinegar
  • 1½ tsp. white miso
  • 5 oz. baby kale
  • 3 scallions, thinly sliced on bias
  • ½ cup roughly chopped fresh cilantro leaves
  • ½ cup chopped walnuts or pistachios, toasted

Directions

  1. Heat the oven to 425°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment. In a large bowl, toss the sweet potatoes with 4 tablespoons of the oil. Spread the potatoes in an even layer on the baking sheet and roast until tender and the edges begin to darken, about 30 minutes.
  2. Stir the potatoes, return to the oven and increase to 500°F. Roast until dark spotty brown and slightly crisped, about another 10 minutes. Transfer to a large bowl. Sprinkle with paprika, ½ teaspoon each salt and pepper, then toss.
  3. While the potatoes roast, in a small bowl, stir together the garlic and vinegar. Let stand for 10 minutes to mellow the garlic. Whisk in the remaining 2 tablespoons oil, the miso and ¼ teaspoon pepper. Set aside.
  4. When the potatoes are done, in another large bowl, toss together the kale, scallions, cilantro and half the walnuts. Pour in the dressing and toss. Divide the sweet potatoes among serving plates and top with the salad. Sprinkle with the remaining walnuts/pistachios.

http://www.lynnandruss.com

Recipe adapted from Milk Street

German Pork Schnitzel, Sehr Gute!

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I used to claim that German food was my least favorite cuisine. But after a trip to Germany for my nieces wedding in late 2019, I thoroughly changed my mind. One of my most memorable dishes was a pork schnitzel entrée, so when we saw a recipe for German Pork Schnitzel in our latest Milk Street magazine, we knew it had to get on the short list.

During a visit to Berlin, Milk Street staffers learned that the coating for authentic German pork Schnitzel, or Schweineschnitzel, is dry breadcrumbs made from kaiser rolls, which are extremely fine-textured. It’s a bit of work to get them from rolls to fine bread crumbs, but apparently they make all the difference.

Indian ghee (clarified butter) is a counterintuitive ingredient for Schnitzel, but adding just a small amount to the frying oil adds richer, fuller flavor. If you cannot find it, the Schnitzel is still tasty without it I’m told. Typically, I stay away from breaded and fried food, but we felt compelled to give this method a try. Not only does it look attractive, it tastes sehr gute!

To fry the cutlets, use a large Dutch oven instead of a skillet; the pot’s high walls safely contain the hot oil and reduce splatter on the stovetop. To test if the oil is at the correct temperature, an instant or deep-fry thermometer is best. Milk Street suggests lingonberry preserves and lemon wedges as classic Schnitzel accompaniments; we however paired ours with garlicky mashed potatoes and pork gravy (yes, we used a jarred brand).

Tips from Milk Street: Don’t use a heavy hand when pounding the tenderloin. A lighter touch works best to flatten the cutlets to a ⅛-inch thickness without inadvertent tears. After breading the cutlets, fry them right away; if left to stand, the coating won’t puff properly. Finally, when frying the cutlets, don’t crowd them in the pot or they will brown unevenly. Depending on the dimensions of the cutlets and the diameter of your pot, the pieces may need to be fried one at a time.

German Pork Schnitzel

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 Tbsp. plus 2 cups grapeseed or other neutral oil
  • 1 cup plain dry breadcrumbs (see headnote)
  • 1¼ pound pork tenderloin, trimmed of silver skin
  • Kosher salt and ground black pepper
  • 2 Tbsp. ghee (optional)
  • Lingonberry preserves, to serve (optional)
  • Lemon wedges, to serve

Directions

  1. Heat the oven to 300°F with a rack in the middle position. Tear 6 to 8 plain kaiser rolls (about 1 pound) into 1-inch pieces, then distribute in an even layer on a rimmed baking sheet. Toast until completely dry but not browned, about 45 minutes, stirring every 15 minutes or so. Cool completely, then transfer to a food processor and process to fine, even crumbs, about 2 minutes. Makes about 1 cup.
  2. Set a wire rack in a rimmed baking sheet and place in the oven on the middle rack; adjust the heat to 200°F. Put the flour in a wide, shallow bowl. In a second wide, shallow bowl, beat the eggs with the 1 tablespoon oil. Put the breadcrumbs in a third wide, shallow bowl.
  3. Cut the pork tenderloin in 2 pieces crosswise, making the thinner end slightly larger, then cut each piece in half again. Place 2 pieces between 2 large sheets of plastic wrap. Using a meat pounder, gently pound each piece to an even ⅛-inch thickness. Repeat with the 2 remaining pieces. Season each cutlet on both sides with salt and pepper.
  4. One at a time, coat the cutlets on both sides with flour, shaking off the excess, then dip into the eggs, turning to coat and allowing excess to drip off, then coat both sides with breadcrumbs, pressing to adhere. Place the cutlets on a large plate, stacking them if needed.
  5. In a large Dutch oven over medium-­high, heat the 2 cups oil and ghee (if using) to 360°F. (It takes a while to heat to temperature.) Carefully place 1 or 2 cutlets in the oil—add only as many as will fit without overlapping—and cook, gently jostling the pot so oil flows over the cutlets, until light golden brown on both sides, 2 to 3 minutes total; use tongs to flip the cutlet(s) once about halfway through. Transfer to the prepared rack in the oven to keep warm.
  6. Return the oil to 350°F and cook the remaining cutlets in the same way. Serve with lingonberry preserves (if using) and lemon wedges.

http://www.lynnandruss.com

A Lesson on “Chashnee”

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According to the Washington Post article where we found the recipe, this Spicy Tamarind Fish and Herb Stew isn’t just memorable, it offers a teachable moment. Cookbook author Naz Deravian uses it for a lesson on “chashnee,” a Persian word that describes “a particular ingredient,” a spice or special something, “that brightens the dish, bringing it to life, like lemon or vinegar,” and it changes from one region to another. In the Persian Gulf region of Iran, chashnee comes from incomparably tangy tamarind and the heat of chile pepper.

Ghalieh Mahi (Spicy Tamarind Fish and Herb Stew)

In our neck of the woods, halibut is more than twice the price of cod, so that’s our preference here. Keep in mind, the sauce is bold. In fact, we, who love spicy food, didn’t bother to add any cayenne. You may also prefer to remove the chile seeds to further tame the flavor. I do feel the brown sugar (which we used instead of honey) balanced the tanginess of the tamarind.

Fenugreek leaves, powder and seeds

Fenugreek seeds and powder are used in many Indian dishes for their nutritional profile and slightly sweet, nutty taste. If you’re unable to locate it at a nearby grocery store, you can check specialty markets or just order online like we did.

Beware, if you are not a cilantro lover, then this dish is not for you.

Spicy Tamarind Fish and Herb Stew

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 3 Tbsp. olive oil
  • 1 medium yellow onion, diced
  • 2 tsp. kosher salt, plus more as needed
  • 6 cloves garlic, crushed to a paste or finely grated
  • 1 tsp. ground turmeric
  • 1 red serrano or small jalapeño chile pepper, thinly sliced, plus more for garnish
  • 3 bunches fresh cilantro, tough stems trimmed, finely chopped (5 to 6 cups, chopped); plus some whole leaves reserved for optional garnish
  • 2 Tbsp. dried fenugreek, or 1/2 bunch fresh leaves, finely chopped; OR, 1 Tbsp. dried crushed seeds
  • 2 Tbsp. unbleached all-purpose flour
  • 2 Tbsp. tamarind paste , dissolved in 2 cups warm water, plus more to taste
  • 2 Tbsp. tomato paste
  • 2 tsp. brown sugar or honey, plus more to taste (optional)
  • Cayenne pepper (optional)
  • 2 pounds cod, halibut or other firm-fleshed fish
  • Freshly ground black pepper
  • Cooked rice, for serving

Directions

  1. In a large pan, heat the oil over medium-high heat until shimmering. Add the onion and cook, stirring frequently, until golden brown, about 6 minutes. Sprinkle with a little salt, reduce the heat to medium, and add the garlic, turmeric and chile pepper. Cook, stirring frequently, until fragrant, about 1 minute.
  2. Add the cilantro and fenugreek and cook, stirring frequently, until fragrant and the cilantro has considerably wilted, about 10 minutes. (This step actually only took 2 minutes for the cilantro to be completely wilted.)
  3. Add the flour and the 2 teaspoons of salt and stir to incorporate for 1 minute. Stir in the tamarind mixture and tomato paste. Reduce the heat to medium-low and simmer, uncovered, until thickened, about 10 minutes.
  4. Taste as it simmers. If the sauce is too sour, add the sugar or honey to take the edge off the tang. Taste again for salt (keep in mind you will salt the fish as well), heat (add cayenne if you like), and more tang from tamarind.
  5. Meanwhile, cut the fish into 2-inch pieces and season well with salt and black pepper. Raise the heat to medium, add the fish, and simmer, uncovered, until the fish cooks through, 10 to 15 minutes. Stir gently to make sure nothing sticks to the bottom of the pan. If the stew gets too watered-down, remove the fish and raise the heat to reduce the sauce a little, if it’s too dry, add a little more water.
  6. Garnish with more chile peppers and cilantro leaves, if you like, and serve with rice.

http://www.lynnandruss.com

Recipe compliments of Justin Tsucalas for The Washington Post

Roasted Mediterranean Potatoes

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We were Going to the Greek for dinner one Sunday evening when son David, and his lovely Greek girlfriend Vyktorya (Vikki) were paying a visit. It’s always a little tricky with Vikki (rhyme intended) who was a staunch vegan for quite some, but now does eat meat on occasion. Lucky for us lamb is one she enjoys. (Something to do with the Greek ancestry perhaps?)

Once we settled on the entrée, we had to come up with sides that would complement the Greek flavors of the lamb marinade. Potatoes were kind of a no-brainer, and Russ quickly settled on these Best Roasted Greek Potatoes that he found themediterraneandish.com website.

To achieve just the right texture, first the potatoes are baked covered for 40 minutes or so in plenty of liquid—olive oil, lemon juice, and broth. As they are covered, the potatoes tenderize as they absorb steam and take in the perfectly flavored liquid.

A little secret ingredient here is a sprinkle of Parmesan cheese
added midway through baking.

Roasted Mediterranean Potatoes

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

  • 1 tsp. seasoned salt
  • 1 tsp. black pepper
  • 1 tsp. sweet paprika
  • 1 tsp. rosemary
  • 4 large baking potatoes, peeled, washed, cut into wedges
  • 8 large garlic cloves, chopped
  • 4 Tbsp. extra virgin olive oil
  • 1 lemon, juice of
  • 1 ¼ cup vegetable or chicken broth
  • ½ cup grated parmesan cheese
  • 1 cup parsley leaves, roughly chopped

Directions

  1. Preheat oven to 400 degrees F.
  2. In a small bowl, mix together spices. Set aside.
  3. Place potato wedges in a large lightly-oiled baking dish and sprinkle with the spice  mix. Toss potatoes together briefly to evenly distribute spices.
  4. In a bowl, whisk together chopped garlic, olive oil, lemon juice and broth. Pour into baking dish with potatoes.
  5. Cover the baking dish with foil and place in the 400 degree F-heated oven for 40 minutes.
  6. Remove from oven briefly. Uncover and sprinkle Parmesan cheese on the potato wedges. Return to oven uncovered to roast for another 10-15 minutes or until potatoes are cooked through and have turned a nice golden brown with a little crust forming.
  7. To add more color, place the dish under the broiler for 3 minutes or so, watching carefully.
  8. Remove from oven. Garnish with fresh parsley before serving.
Rounding out the Greek-themed dinner were grilled loin lamb chops with a garlic-oregano paste, and sautéed green beans and grape tomatoes with crumbled feta.

http://www.lynnandruss.com

Recipe found on http://www.themediterraneandish.com

Marinated Sirloin Flap Steak

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I‘ve posted several blogs on flap meat. The only place we ever find it is at Costco, so we load up on it when we go there. Flap steak is cut from the bottom sirloin and is sometimes call beef loin tip. It is less tender than more expensive steaks, but has a great beefy flavor. It is ideal for marinating and needs to be cooked quickly on high heat for medium rare.

Although it has the reputation for not being very tender, we don’t seem to have that experience. It is well-marbled and flavorful and sometimes called bavette, but bavette can also refer to flank steak, which is a different cut altogether.

Our steak marinated for the full eight hours, and then we grilled it for about 12 minutes total for medium-rare at 125°. The original recipe indicated to cook the meat for 20-25 minutes, that would be well-done, a no-no in our house!

Some of our strips had thick and thinner ends. You may want to cut the thinner portions off and add them to the grill a few minutes after the thick pieces have cooked. This will ensure the meat is all cooked to the same temperature, if that is your desired outcome. (Discard any leftover marinade.)

Our accompaniments were roasted Brussels sprouts with thyme and a divine Roasted Rosemary Butternut Squash and Shallots.

Marinated Sirloin Flap Steak

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 lbs. sirloin flap steak
  • 1/3 cup cider vinegar
  • 1/4 cup olive oil
  • 1 Tbsp. water
  • 2 tsp. onion powder
  • 2 tsp. chili powder
  • 2 tsp. salt
  • 2 tsp. Worcestershire sauce
  • 2 tsp. red wine vinegar
  • 2 tsp. paprika
  • 2 tsp. ground cumin
  • 1 tsp. dried marjoram (1 Tbsp. if using fresh)
  • 1 tsp. black pepper
  • 1/2 tsp. garlic powder (or 2 fresh cloves, minced)
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground cloves

Directions

  1. Gather the ingredients.
  2. Place the flap steaks into a resealable plastic bag.
  3. Combine marinade ingredients together and pour over the steaks, making sure all surfaces are well coated. Carefully let air out of the bag, seal, and place into refrigerator for 2 to 8 hours. 
  4. Preheat the grill for medium-high heat.
  5. Remove the steaks from the bag and place them onto a hot grill grate over direct flames. Cook, turning occasionally, for 12 to 15 minutes for medium-rare at 125°, or to your desired doneness.
  6. Once cooked, remove the steaks from the heat and place them onto a cutting board. Let steaks rest for 5 minutes before slicing.
  7. Serve with your favorite sides and enjoy!

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