Recommended: Martha Stewart’s Apple Crostata with Cheddar Crust

I made this tart from the November Martha Stewart Living for Thanksgiving with great results. This is a good recipe for the nervous baker. Because of the “rustic” look, the crust does not have to be perfect. Do not skip the egg wash – it gives the crust a great color. Also, definitely do the apricot jam glaze at the end; makes the apples shiny and yummy. Because it easily slides off the sheet pan onto a plate, it’s easy to transport and bring to a friend’s house. My photo does not do it justice. See recipe here: http://www.marthastewart.com/recipe/apple-crostata-with-cheddar-crust

Goldilocks wishes she had this porridge

We’ve recently become fans of steel-cut oatmeal.  Bearing no resemblance to traditional oatmeal, it looks more bulgur.  If you’re not a fan of the sometimes mushy texture of oatmeal, give this a try.  It results in a creamy porridge that remains  al dente (maybe it’s “the risotto of breakfast cereals.”)

I had also heard that a rice cooker was a great way to make oatmeal.  I’m not a fan of having too many gadgets, but when I found a rice cooker at a bargain-basement price this weekend, I decided to try it out.  Works like a charm, with no worry about scorching.

Salad Dressing Saviour

I’m always excited to add to my cookbook collection by way of Christmas gifts.  This year I was surprised to receive “The Food You Crave” by Ellie Krieger, only because it wasn’t on my radar screen.  It has turned out to be a much-used and, already, well-worn, gift.   With a focus on healthful eating, Ellie uses real ingredients, resulting in great flavor (e.g., real mayo, used in small amounts).  The book is worth purchasing if for no other reason than its outstanding salad dressings.   Salads can be “stealthy unhealthy” with lots of hidden fat and sugar and, unfortunately, light salad dressings tend to taste terrible because of all the additives.  Ellie gets it right, making it easy to eat a delicious salad every day.  Check out her site at http://www.elliekrieger.com/readbooks.php.

Easy as pie

This year, I am very excited to be a pie seller for Community Servings’ annual Pie in the Sky bake sale.  Over 150 of Boston’s best restaurants donate their resources to bake 10,000 pies for the sale, with the proceeds supporting Community Servings’ delivered meals program for the critically ill. Pies are just $25 each, enough to feed one person for a week.  Visit www.pieinthesky.org to learn more or order online.  You can pick your flavor and choose the location for pie pick-up on 11/25 (more than 45 places in the Greater Boston area.)

Leftovers and lo mein

I made a pork roast this weekend and didn’t know what to do with the leftovers.  I decided to take my mother’s suggestion to make some lo mein and was happy with the results.  Take-out lo mein is usually too greasy and doesn’t have enough “stuff” in it.  Making your own solves the problem.  And it’s a super-fast weeknight meal.

Note: I had a cubanelle pepper on hand so that’s what I used.  You can change out the vegetables with whatever you like.

1/2 lb pasta (I used Dreamfield’s – great stuff, low carb)

2 tsp vegetable oil

1 tsp sesame oil

1/2 onion, thinly sliced

1 cubanelle (Italian frying) pepper, thinly sliced

1 one-inch piece ginger, cut into matchsticks

1/2 bunch scallions, sliced into 3 inch batons, then halved vertically

1/2 to 1 cup leftover pork roast or tenderloin, cut into thin pieces

soy sauce

sesame seeds

Cook pasta; when two minutes from being finished, heat the oils in a large skillet over medium-high heat.  When done, drain pasta and set aside. Add onion, pepper and ginger to skillet.  Saute for three minutes until vegetables are translucent.  Add scallions and pork and saute one minute.  Add cooked pasta to pan and enough soy to coat  everything.  Toss with sesame seeds and serve.

Chili today, hot tamale

I’ve been meaning to post this chili recipe for a few weeks.  As we’re (thankfully) approaching a hot weekend here in Boston, the timing isn’t quite right for chili, but it’s a great recipe so I’m posting it anyway.  Full disclosure — I make liberal use of Victoria Taylor’s seasoning blends here.  Victoria is a great friend and former employer.  Her blends are my go-to source for ultimate chili, not to mention many other things.  Check them out at www.vgourmet.com.

This serves a big crowd and freezes beautifully.

3 lbs. 90% lean ground beef

1 1/2 c chopped onions

2 T vegetable oil

2 tsp salt

3 T Victoria Taylor’s Texas Red blend

2 T Victoria Taylor’s Kansas City blend

1 T Victoria Taylor’s Fire-Roasted Tomatoes

1/4 tsp Victoria Taylor’s Jalapeno Flakes

1 tsp Victoria Taylor’s Smoked Chipotle blend

2 c beer (I like Rogue Chipotle Ale from Oregon for this)

1 lge can crushed tomatoes

1 lge can tomato paste

2 cups water (or as needed)

1 lge can black beans, rinsed and drained

Heat oil in a large pan.  Brown beef and onions.  Take your time on  this step — it’s critical to the flavor.  Add all spices and stir to coat meat and onions.  Cook for two minutes.  Add beer to pan, scraping bronwed bits from the bottom.  Add tomatoes, tomato paste and water as needed.  Stir, reduce heat to medium-low, cover and simmer for 1/2 hours, stirring occassionally.  Remove lid, stir in black beans and cook an additional 30 minutes.

“When will it be summer?” Salad

After a weekend that was supposed to be in the sunny sixties, we had a raw, rainy Saturday and a mixed bag today in the Boston area.  (Three different jacket changes today — winter with scarf and gloves, raincoat and windbreaker.  More costume changes than some Broadway plays.)  We’re looking for any hint of summer we can get.  Make this light, refreshing salad, serve it with whatever else you’re making and pretend it’s warmer out than it actually is.

Vinaigrette

3T extra virgin olive oil

2 T red wine vinegar

juice of half a lemon

1 tsp Dijon mustard

salt

pepper

Whisk all ingredients together.  Set aside.

1 small red onion peeled

1 small bulb fennel, stems and fronds removed

arugula (I like Olivia’s Organics)

On a V-slicer or mandoline (or using food processor with slicer blade), very thinly slice onion and fennel.  Place in salad bowl and toss with enough vinaigrette to coat.  Let marinate for 15 minutes.  Add arugula to bowl. Toss all together. Add more vinaigrette as needed.

Good stuff

Argo deserves recognition for its much-needed packaging redesign.  The previous package — a box with a wax paper-like bag inside — may have been invented in Colonial times.  Each time you needed to use it, corn starch was sure to end up all over your hand and the counter.  The new resealable package eliminates that problem.  The wide opening allows you to easily dip in a measuring spoon.  When the container is empty, wash it out and use it to store foods that come in a bag, like rice, nuts or coconut.

One pan chicken and rice

This is an inexpensive, easy and delicious one-pot meal.  I will  include several variations later.  If you make this, I’d love to hear about your own variations.

1 medium red or yellow onion, peeled and thinly sliced

1 T olive oil

4 bone-in chicken thighs, skin removed

2 tsp cumin

1 tsp garlic powder or 2 cloves garlic smashed

1/2 can diced tomatoes with green chili (Rotel or Pastene)

1 cup brown or white long-grain rice

2 cups water or chicken broth (or combination of both — if you have some dry white wine, you can add that in too)

1 can black beans, drained and rinsed

chopped scallions and/or cilantro, reserved

Preheat oven to 400F.  Heat olive oil in 12-inch skillet.  Add onion and saute until soften and starting to brown.  Push onions to side of pan.  Salt and pepper chicken; add to pan.  Brown on both sides.  Stir onions occasionally. Remove chicken to plate. Add rice to pan and mix with onions.  Saute rice for about three minutes until some of the grains become opaque.  Add in cumin and garlic; stir to combine.  Saute for another minute.  Add two cups liquid to pan.  Stir in black beans and bring to boil.  Shut off heat and add chicken back to pan.  Cover with foil then add lid on top.  (If you don’t have a lid big enough, add double thickness of foil.  (The most important thing is to keep the moisture inside so the rice can cook.)  Place pan in oven.

Cook for 45 minutes.   No peeking!  Remove from oven and let stand five minutes.  Divide among plates and sprinkle with scallions and/or cilantro.

Frugal chicken

Everyone is looking for ways to save money.  At the grocery store, think about buying chicken thighs.  I know what you’re thinking — they’re slimy.  I was no fan of them either, but have discovered that their hearty nature make them a standout in a number of applications.  During the summer, I love to marinate and grill them.  They stand up to the flames, staying tender and juicy (when chicken breasts get dry and stringy).  Chicken thighs are also well-suited to slow cooking (recipe to follow).  If you do decide to try them, get them with skin and bone, then remove the skin before cooking.  It’s  half the price to buy them like this instead of skinless/boneless.