Red-Wine-Braised Oxtails

I was in quite a mood a couple weeks ago in the meat department. Sometimes I see strange cuts of meat and I get too excited. Next thing I know, I am putting away turkey legs and oxtails!
I finally decided to commit my entire Saturday afternoon and make oxtails for our date night. Oxtails are Aaron's favorite so I had to find a really good recipe! This one was nice and simple, and I already had most of the ingredients! This recipe takes about 4 hours, but 3.5 of those hours is just you sitting on the couch while the oxtails cook themselves in the oven! It turned out very tender and delicious, so it is very worth it!

Ingredients
1 bottle of dry red wine
6 large oxtail pieces (about 3 pounds total)
2 tbsp unsalted butter
4 garlic cloves
2 medium carrots
1/2 medium onion
2 celery ribs
6 thyme sprigs
3 bay leafs
3 cups beef broth
salt, pepper

Preheat oven to 325 degrees

In a 4 to 6 quart heavy saucepan boil wine until reduced by about half. Trim oxtails and pat dry. Season oxtails with salt and pepper. In a deep heavy ovenproof kettle just large enough to hold oxtails in one layer heat 1 tbsp butter over moderately high heat until foam subsides and brown oxtails on all sides. Transfer to bowl. Coarsely chop garlic, carrots, onion, and celery. Add vegetables to kettle and cook in 1 tbsp butter over moderately low heat, stirring until softened.

Arrange oxtails over vegetables and add reduced wine, herbs, and enough broth to just cover oxtails. Bring liquid to a boil and braise oxtails, covered, in middle of oven 3 to 3.5 hours, or until meat is very tender but not falling off the bone. Transfer oxtails with a slotted spoon to a bowl and keep warm. Pour braising liquid through a fine sieve into a large saucepan and discard solids. Boil liquid until thick, shiny, and reduced to about 1 3/4 cups and whisk in remaining tablespoon butter.

By the way, this sauce makes for an excellent dip for the Bacon Bread. I'm just sayin'.

Ratatouille for Lunch

Anna and Lilah came by yesterday for lunch. I can only have one friend who is a vegetarian and doesn't drink, and Anna has taken up both slots! If she wasn't so nice and sweet I would have sneaked some bacon grease into the veggies but I made an entirely vegetarian lunch that was actually really delicious and contained no fake products (I absolutely hate fake meat or fake whatever foods).

Ratatouille (Adapted from Nandita's recipe. Thanks, Nandy!)

Ingredients:

For the sauce:

• ~4 tomatoes (peeled, w/o seeds, chopped - you can use seeded chopped CANNED tomatoes in a pinch)
• ~3-4 garlic cloves (minced or sliced)
• a nice handful of Italian parsley (chopped)
• ~2 twiggys of fresh thyme, chopped
• ~8-9 fresh basil leaves (rough cut -- i.e. not too small)
• at least 1/4 c olive oil (you can use more if you want. Use a good quality olive oil like Brianna - something you'd eat with your bread)

For the dish:

• 2 eggplants (about 2 lbs), sliced into 1/2 inch slices. Japanese eggplant work well but regular eggplants are fine also.
• 2 red bell peppers, seeded and cut into 4-6 slices
• 2 yellow bell peppers, seeded and cut into 4-6 slices
• 1 large yellow onion, thinly sliced
• 1 teaspoon of chopped fresh thyme and/or rosemary
• Olive oil
• Salt and Pepper

Preheat oven to 350 F.

First you'll need to prep the egg plant: sprinkle salt over both side of the eggplant slices and lay them flat on top of two layers of paper towel, or a large colander if you have one. Let the eggplant sit for at least half hour to 45 minutes, until moisture comes out of the eggplant slices. Rinse the eggplant slices and squeeze dry between two paper towels. Set aside.

Then you'll make the sauce: In a medium sauce pan over medium heat, heat the olive oil (1/4 cup) until warm. Add the garlic, sautee until cooked, then add the tomatoes, parsley, thyme, basil, simmer until thickened, about 15 minutes.

Meanwhile: sautee the bell peppers in 1 tablespoon of olive oil and a sprinkle of salt. Set aside. sautee the onion slices until translucent and soft, salt to taste, set aside. Sautee the eggplant slices in 3 tablespoons of olive oil (add more if needed) - you may need to do this in batches. The eggplant slices are done when they are soft and golden brown. Set aside.

To assemble: layer some onions on the bottom of the dish. Then put a layer of the bell peppers, then eggplant slices, and some of the tomatoe sauce. Sprinkle a little salt and the herb mixture. Repeat until you fill the casserole dish. Bake for about 45 minutes until bubbly.

Quinoa Pilaf

Ingredients:

• 1/2 cup carrots, finely diced
• half an onion, finely diced
• a cup of mushrooms, sliced
• 1 tablespoons olive oil or butter
• 1 cup quinoa, rinsed in a colander through several changes of water
• 1 3/4 cup hot water or vegetable broth

Place the oil in a medium deep skillet or sauce pan and turn the heat to medium. A minute later, add the onion and carrots and sautee untl soften, about 5 minutes. Add the quinoa and cook, stirring, for at least 5-6 minutes (important - this toasts the quinoa and gives it a good flavor).

Then add the liquid and mushroom slices all at once. Cover and cook until quinoa is tender, about 15 minutes. If all the liquid has been absorbed and quinoa is not tender, you can add a little more (1/4 cup) of water and continue to cook until tender.

White bean salad

Ingredients:

• 3 cups cooked or canned white beans (I used a mixture of canned cannelini beans and black eyed peas. I also rinsed them before using.)
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh marjoran, chopped
• 3 scallions, thinly sliced
• 1/4 cup minced red bell pepper
• 6 Tablepoons olive oil
• 2-3 tablespoons red wine vinegar (can also use sherry vinegar or balsamic)
• 1/2 teaspoon dijon mustard
• salt and pepper

Cook beans with half the thyme for 5 minutes until heated through. Turn off the heat. Add the scallions and red peppers, and cool. In a bowl, whisk olive oil, red wine vinegar, and mustard until emulsified. Add salt, pepper, or additional oil or vinegar to taste. Pour the dressing over the bean mixture and marinate for an hour or up to 24 hours.

I marinated it overnight and served it on top of a bed of arugula that was tossed with a little oil and vinegar.

Jambalaya by Tom!

We're really lucky to have a guest chef on Our Family Kitchen - Aaron's pops, Tom! The other day I was in the mood for something from the South and knew that the only person I should ask for a recipe was Tom.

For my first foray into Southern cooking, Tom suggested that I make a jambalaya. His recipe makes for a lot, and at first I was a little puzzled by the steps that were unfamiliar to me (cooking the shrimp in the rice? stewing the sauce for an hour? The enormous amount of onions used?). Well I should have known to never doubt Tom's recipe! I made the dish exactly as prescribed and it was just perfect. Here it goes:

Jambalaya by Tom (with my notes)

Ingredients

3 large onion, chopped

2 bell peppers, chopped

1 cup of oil

1 8-ounce can of tomato sauce

1 6-ounce can of tomato paste

1/2 cup of chopped green onion tops

1/2 cup of chpped parsley

2 cloves of garlic, minced

6 cups of water

5 teaspoons of salt

black pepper and cayenne pepper to your taste (remember you want it to be a little tingly, but not burning hot)

2 bay leaves

4 cups of raw rice (I used Basmati rice)

2 pounds of peeled and deveined shrimp (use 2 lb if you are only using shrimp. For mine I use 1 lb shrimp, 1 lb chicken, 1.5 lb andouille sausage)

Steps:

1. Saute onions and bell pepper in oil over low heat until onions are transparent; add tomato sauce and tomato paste and cook on low heat for one hour.

(Meanwhile I marinated 1 lb chicken thigh pieces in lemon juice, salt, and pepper. I browned the chicken pieces. I also browned the andouille sausage and sliced them)

2. Add remaining ingredients, stir well and bring to a boil; pour into a greased baking dish, cover and bake at 300 degrees F for one hour or until rice is cooked

3. The final product should not be wet; more of the consistency of mashed potatoes, if you get my drift.

4. If you're into white whines, a good Italian Orvietto goes well, but you can also serve it with hearty red wines (a good petite syrah like Spellbound is a good compliment).

5. Serve with a nice green salad, balsamic vinegrette dressing

Aaron Cooked for Me!

For my birthday this year, Aaron cooked dinner for me for the first time! It was very exciting! Here are the dishes he made:


Stuffed Mushrooms, Baby!


















Ingredients:

1 box of white button mushrooms
1/2 lb hot pork sausage
1/2 medium onion, diced
4 cloves of garlic, minced
8 ounces of cream cheese
1 whole egg yolk
3/4 cup parmesan cheese, grated
1/2 cups dry white wine
salt and pepper to taste


Preparations Instructions:

Preset oven to 350 degrees
Brown and crumble sausage. Set aside on plate to cool.
Add onions and garlic to the same skillet, cook for 2 minutes over medium low heat.
Pour in wine to deglaze pan, allow liquid to evaporate.
Add in chopped mushroom stems, stir to cook for 2 minutes. Add salt and pepper to taste. Set mixture aside on a plate to cool.
In a bowl, combine cream cheese and egg yolk. Stir together with Parmesan cheese.
Add cooled sausage and cooled mushroom stems. Stir mixture together and refrigerate for a short time to firm up.
Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.
Bake at 350 degrees for 20 to 25 minutes, or until golden brown. Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.



Spicey Orange Garlic Shrimp


















Ingredients:

2 dozen 26-30 per pound deveined shrimp
3/4 cup orange juice
2-4 cloves of garlic
3 tbsp regular salted butter
1/2 tsp ground cayenne pepper
1 tsp Old Bay seasoning

Instructions:

Thaw and peel the shrimp. Dry the peeled shrimp by draining them on a paper towel.

Thinly slice your garlic cloves. Add the garlic to 3/4 cup of orange juice. Use a nice high quality O.J. Measure out and add all of the spices to the orance juice as well.

In a large skillet over high heat melt 2 tbsp butter. Once butter has melted add your shrimp. Cook them for about 30-60 seconds and begin flipping them over starting with the ones you placed in the pan first so they don't get overdone. Cook for another 30-60 seconds. Remove the cooked shrimp from the pan, leaving the heat on high.

Once the butter and drippings begin to smoke ever so slightly add the spicy orange galic mixture to the pan and give it a good stir. Add the last tablespoon of butter to the sauce and after a few minutes of cooking and occasional stirring your sauce should be slightly thicker.

Return the shrimp to the pan and give them a nice toss to coat them in the sauce.

Fish Tacos!

Yesterday Javier, Eduardo, Aaron, and I got together for dinner. We made a very summer appropriate meal of fish tacos, chips and salsa, and mojitos! I wanted to share the fish taco recipe because it is so easy and healthy:

Serves 6

Ingredients:

1 cup corn 1/2 cup diced red onion 1 cup peeled, chopped jicama 1/2 cup diced red bell pepper 1 cup fresh cilantro leaves, finely chopped 1 lime, zested and juiced 2 tablespoons sour cream (I subbed mayo for sour cream because I don't like sour cream)

2 tablespoons cayenne pepper 1 tablespoon ground black pepper 2 tablespoons salt (Dad you can eliminate this for your diet) 6 (4 ounce) fillets tilapia 2 tablespoons olive oil 12 corn or wheat tortillas, warmed

Instructions:

1. Preheat grill for high heat. (Javier doesn't have a grill, so preheated the oven to 350 degrees)

2. In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.

3. In a small bowl, combine cayenne pepper, ground black pepper, and salt. Brush each fillet with olive oil, and sprinkle with spices.

4. Arrange fillets on grill grate, and cook for 3 minutes per side. (Oven instructions: pop the fish into the oven for 5 minutes on each side. If you like the grill affect, you can broil it on high for 1 minute each side.) For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.

Fish Roe Fried Rice!

Ingredients:

2 cups of white rice

2 eggs

2 filets of tilapia

kosher salt

black pepper

white pepper

cornstarch

1 small box of sweet fish roe

olive oil

Steam rice in rice cooker or cook over stove. Heat a little bit of oil on the wok on high heat until hot. Put in rice and spread in thin layer. leave foor 3 minutes. flip the rice and leave for another 3 minutes. Take out rice and put in a big bowl.

Cut up tilapia into bite size pieces. In a bowl, mix cornstarch, kosher salt, white and black pepper together. Coat tilapia with this mixture. Put in a good bit of oil in the wok and heat on medium high heat. Drop the tilapia pieces into the wok. Pan fry until golden brown. Take out and drain onto some paper towels.

Scramble two eggs and half the fish roe in a bowl. Heat up wok with a bit more oil. Put the egg mixture in. When the bottom of the egg hardens a little bit, put in the rice. Stir it all up! Add a bit more salt. Now put the fish back in and stir it all up for 5 minutes.

Put the entire fried rice back into the big bowl and make a small well in the middle. Put the remaining roe into the wok and fry until cooked. Put all roe into the well.

Easy peasy!

Indian Grilled Chicken Marinated in Milk & Yogurt

This was a contest winner! Not by me, of course, but still, a winner!
All pictures courtesy of The Pioneer Woman.

You can take out the salt and pepper and it would be very healthy. You can even eliminate the milk, Nandita says, but it's 2% so that shouldn't be a big deal. Yogurt is so good for you. Also, if you think grilling outside is unhealthy (mom and dad) you can make this in the oven.

Recipe once again from the Pioneer Woman. Go here for more pics!


Indian Grilled Chicken Marinated in Milk/yogurt

Chicken pieces (whatever kind your family eats)- must have the bone and skin still on.
Plain yogurt
2% Milk
Garam Masala spice
Kosher Salt
Black Pepper
Marinate chicken OVERNIGHT in a mixture of all ingredients.

Heat grill to around 300-400 degrees.
Place chicken skin down on grill and bake for until internal temp is 140.
Flip chicken over and continue to bake until chicken has reached 165 F for at least 4 minutes.
Remove from grill and let it “rest” for at least 3 minutes.

Let me know how it turns out! I made it today with jsut some chicken thighs and it was deLIcious!

Baby octopus and tomatos stir fry, Taiwanese style

Ingredients:
1.5 lb baby octopus or squid
2 tbs sesame oil
cornstarch
salt
white pepper
A LOT of freshly ground black pepper
3 cloves of garlic, mashed and cut into chunks

1/2 cup soy sauce
1 tbs sugar
3 tbs olive oil
1 medium tomato, cut in half then sliced into 1/4" pieces
1 tsp chili pepper flakes

Massage salt, black and white pepper, soy sauce, sesame oil, and sugar into baby octopus. Let it marinade for 30 minutes. Heat up oil in wok and throw in garlic until it sizzles. Next throw in the tomatoes and chili pepper flakes. Let it cook for 2-3 minutes. Coat marinaded octopus with cornstarch, and throw it in the wok. Stir fry for 8-10 minutes. Serve over rice, with a side dish of hollow vegetables with fermented bean curd (recipe to come!).

Zucchini and Squash Fritteres

These are so good and easy to make. Use a large grater to grate one squash and one zucchini. Coat lightly in flour. Add one egg (or egg white if you want to be healthy) and mix it all up. Add salt and pepper, and any spice you wish to taste. Heat up olive oil and pan fry, about 3-4 minutes each side until golden crispy. Thanks to Nicole for this recipe!

Another secret from uncle 4 - stir fried squid with Taiwanese cabbage

At dinner last night, I wrangled another recipe from our family's most illustrious chef, Uncle 4*.

*Side note: If Auntie 1 had kept up on her computer classes and remember how to get to our family blog, she may disagree with me on who is the most illustrious chef in the family. But yesterday she said she's forgotten about how to get into her email again, so let us leave Uncle 4 as our family's top chef for now.

The recipe is for Uncle 4's squid and Taiwanese cabbage stir fry. I remember this dish from a couple of years ago when Aaron visited Taiwan for the first time and proclaimed this dish to be his favorite of the trip. It's really no surprise after you've tasted it!

As we sat around the dinner table, a few of us fought to be the hand model in the picture of the dish. I will post the picture soon so you can see the winner who was photographed with the stirfry!

This stirfry is a little spicy, very savory, and tastes full of fresh seafood flavor. I'm not sure what to use to reproduce the great umami from the fresh squid but I'll definitely try when I get home.

Uncle 4's Stir Fried Squid with Taiwanese Cabbage
(all parenthetical comments directly quoted from the dinner table)
Serves 4-6

Ingredients
2 cups small squid (with skin), rinsed very briefly (or else you will wash the flavor right off!), and cut into medium size pieces
3-4 cups Taiwanese cabbage, washed, cut into about 1 inch pieces
salt
white pepper
cornstarch
garlic, minced
scallion, cut into 1 inch pieces
1 small red chili pepper, in 1/3 inch dice
1 teaspoon sugar
2 tablespoons black vinegar
cooking oil

Equipment:
A well-seasoned wok. (Auntie 1 claims that the wok is "seldom washed" to retain the flavor. The wok at my grandma's house has seen a lot of delicious dishes in its day. I'll probably use my cast iron pan at home to approximate the flavor.)

Directions:
In a plate, season the squid with salt, white pepper, and MSG (which I don't have at home. I'll have to ask for a substitute). Sprinkle the squid with about 5-6 Tablespoons of cornstarch, massage it into the squid until the squid is coated with the starch.

Heat "plenty" of oil in your wok over medium high heat. Add scallion, garlic, and chili pepper. Fry until fragrant.

Add the squid and stir fry until barely opaque. Remove and set aside.

With the left over oil in the wok, stir fry the Taiwanese cabbage until cooked through. Add more garlic and hot chili at this point if desired.

When the cabbage is soft, return the squid to the wok and stir fry to combine. The starch in the squid and the juices from the cabbage should create a slightly thickened sauce. If you'd like more sauce, add a little more water and thicken with corn starch.

When the stir fry has the consistency you like, add about 1 teaspoon of sugar and 2 tablespoons of black vinegar (you don't want to taste the vinegar in the dish but just to balance out the flavors).

Serve immediately.

A "Special-ality" - Chris's Meat Loaf

I have gleaned yet another secret recipe from Chris's ever-surprising repertoire! This time, he brought a secret bag of ingredients to make meat loaf. But being a former investigative journalist (kidding!), I spiked his drink with truth serum (not really!) and got this recipe out of him (seriously!).

Now this is comfort food at its finest - and just the thing to christen my cast iron skillet.

The meatloaf is a mixture of three different kinds of ground meat: beef, pork, and lamb. Chris says his mother usually use all beef at home. Mix in one chopped onion, an egg, garlic salt, crumbled bouillon, and a handful of fresh bread crumbs (we use the bag we got in North Beach when Joey took me on a tour).


Usually the recipe calls for some ketchup but I didn't have any so Chris improved with some shrimp cocktail sauce.

After mixing in all the goodies, you can form the meat loaf in a cast iron skillet in whatever shape you want. For example, the shape of Taiwan:



Or, more appropriate to its name, you can form it into a ...



... meatloaf.

Slather some more cocktail sauce or ketchup on top and sprinkle some regular or brown sugar over the ketchup/cocktail sauce. Bake, covered, at 350 degrees for about 40 minutes, then bake, uncovered, until the top is nice and brown (about 15 more minutes).

While the meatloaf baked, Chris whipped up some mashed potatoes - using a hand held mixer to make sure that the taters are nice and airy.

The result? A delicious, comforting, savory meat loaf dinner!



Mojo and Keelo circled around the kitche and salivated/tried to get onto the kitchen table as the meatloaf baked in the oven.



But wait, Mojo Jojo is looking so weird in that picture! The flash never does him justice. Here is a picture of Mojo looking more like himself:


There, that's better.

Chris's Meat Loaf
1/3 lb ground beef
1/3 lb ground pork
1/3 lb ground lamb
1 egg
1 onion, finely chopped
1 pork bouillon cube, crumbled
about 1/2 cup fresh bread crumbs
salt and freshly ground black pepper to taste
pinch each of oregano and thyme
1/4 cup ketchup, plus more to glaze
pinch of sugar

Preheat oven to 350F.

Mix all the ingredients together, add more breadcrumbs if necessary. Mixture should be soft. Don't overmix.

Shape the loaf in a cast iron pan, or if you don't have one, use just a regular baking pan. Glaze with more ketchup and pinch of sugar.

Cover, bake for 40 minutes or until the meat loaf is cooked through. Uncover and bake for about 15 more minutes until the top is golden brown.

Swat kittens away before you open the oven door.

Slice and serve with mashed potatoes!

Chris says the leftovers would be perfect for a meatloaf sandwich, but I ate it with rice, of course!

Pig's Feet in Soy Sauce Over Rice

Serves 3-4

2-2/3 lb pig's feet
1-1/2 T soy sauce
6 1" sections of green onions
4 cloves of garlic, peeled

Group A:
3 C water
3/4 C soy sauce
1 T cooking wine (rice wine or sherry will do)
1/2 T rock sugar or white sugar
1 star anise (or 1.4 t five spice powder)

4 C cooked rice

Chop pig's feet into 5-6 pieces. Blanch in boiling water. Remove, drain, and spoon the soy sauce over the outer service of the pig's feet. Set aside.

Heat 4 T of oil in a preheated wok. Fry the green onion and garlic until fragrant. Put in the pig's feet and fry until the surface is golden brown. Add group A and cook over medium heat for 40 minutes. Cook until 1-1/2 cups of liquid remain (about 1-2 hours more) on medium-low heat.

Cooking with Jojo

The Food Network chef Mario Batali is famous for his authentic Italian food - he is the chef who inspired my favorite writer, Bill Buford, to take a few years off to become Batali's kitchen slave (as documented in the book, Heat). Despite his un-Italian appearance (red hair in a pony tail, always ruddy cheeks, unfashionable shorts no matter the weather), a lot of food writers have good things to say about him.

To test out one of his recipes, I invite our very own Joey - officially Joey "Jojo" Francesca Lorenzo Favaloro - to be my taste tester. You might know that her family is Sicilian from Palermo and of course most of you remember Joey's dad's fantastic white clam sauce.

The recipe I chose to make was Batali's Penne with Calamari and Malvasia (a red wine made from grapes grown in Italy). True to San Francisco's multicultured vibe, Joey's dad had suggested that we get the calamari at a Chinese seadfood market in the Richmond (where I used to live). With the calamari safely procured and chilling in the fridge, we set off to the rest of our morning.

We started off in sunny and warm North Beach, San Francisco's Italian district, to try to buy some focaccia bread but by the time we got there, they were out because of "the opening day of football." Ugh. Sports.

Undeterred, we went on to gather the rest of our ingredients: , we picked up fresh breadcrumbs from the French Italian Baking Company in North Beach where her father had been a baker for many years. The backroom of the bakery was really spacious with an oven the size of my kitchen at home, according to Joey. She said she and Mandy used to run around in the back all the time, picking up some dough from the machine to play. For dessert, we chose a semi-frozen rum cake from Victoria Pastry Company, who made the wedding cake for Joey’s parents more than two decades ago.

Once we were home, we enlisted Chris to help us open and drink the bottles of wine that we had gotten in North Beach before we started prepping our ingredients. There wasn’t much to it – slice the calamari and red onions thinly, chop up the Italian flat leave parsley, and we were ready to go.

The recipe instructs us to make the sauce first – what seemed like too much parsley was actually just right. The calamari cooks lightly in the simple tomato sauce spiked with red pepper flakes, wine, parsley and onions. Don’t skimp on the toppings of toasted breadcrumbs (I toasted them on the stove over low heat until light brown), plenty of pecorino cheese (we used parmesan but it was just as good), olive oil, and more parsley.

I asked Joey what her dad would say about this dish. “He would love it just as it is,” she said. It was a little spicy for all of us so I would probably reduce the amount of red pepper flakes and onions or increase the amount of tomato. I think this dish would be terrific with even more variety of seafood but that is totally up to you - maybe some shrimp, clams, and white fish?

Here is the recipe with our modifications:

Penne with Calamari and Malvasia

Salt

4 tablespoons extra-virgin olive oil

1 small red onion, thinly sliced

Freshly ground black pepper

1 bunch fresh finely chopped Italian parsley, plus more for garnish

1/2 cup malvasia wine (or any full body red wine)

1 can peeled whole plum tomatoes, about 2 cups

1 pound clean calamari, tentacles chopped fine, sliced into large pieces

1 teaspoon hot red pepper flakes

1 pound dried penne pasta

1/2 cup toasted fresh breadcrumbs

Grated pecorino, for garnish

Place 6 quarts water to boil and add 2 tablespoons salt. In a 12 to 14-inch saucepan, heat olive oil over medium heat until smoking. Add the onion, season with salt and pepper and cook for 3 to 4 minutes. Add the parsley, 1/2 cup wine, tomatoes and cook for another 3 to 4 minutes. Add the calamari and the pepper flakes and season, to taste. Stir through to mix the ingredients and remove from heat and let cool.

toast the breadcrumbs in a small pan over low heat until lightly brown. Be sure to stir so it doesn't burn.

When the pot of water reaches a rolling bowl, add the pasta and cook according to the package directions until just al dente. Drain well and pour the hot, cooked pasta into the saucepan with the calamari. Return the pan to the heat and toss until well coated and the calamari is completely opaque. Pour into a heated serving dish and sprinkle with toasted breadcrumbs, drizzle with extra-virgin olive oil and garnish with parsley and grated pecorino cheese. Serve immediately.

Chinese-Style Fried Chicken

I treated myself to some Chinese-style fried chicken yesterday and the day before - it was totally delightful and not very hard to make. I do a shallow pan fry so it's not a huge mess in the kitchen (ugh hate deep fat frying!). I made a batch the day before yesterday, and brought the leftovers with me to eat at a park while tanning. I highly recommend it!

Chinese Fried Chicken

4 pieces of chicken thighs or whole drumsticks, deboned
1 egg yolk
1/2 to 2/3 teaspoon sea salt
1 teaspoon white pepper

5 tablespoons corn starch

vegetable oil for frying

Rinse the chicken and pat dry. Marinate the chicken in egg yolk, salt, and pepper for about half an hour.

Dredge the chicken in corn starch, shake off the excess and set aside.

Heat enough oil to cover a flat frying pan (about .5 cm depth) over medium heat. Slide in the chicken pieces without over crowding the pan. I put a mesh splatter screen over the pan to prevent...splattering.

Fry about 8 minutes on each side, depending on the thickness of the chicken. They should be cooked through in about 15 minutes.

While the chicken cooks, prepare the dipping sauce of your choice. I like to drizzle a mixture of soy sauce, chopped ginger, chopped scallion, thinly sliced jalapeno peppers, with a dash of sugar and lemon juice.

When the chicken is done, set it on paper towels or a cooling rack for a few minutes.

Note: some recipes recommend a second frying to make it really crispy. Well, when I'm making it just for myself, I really can't be bothered. But you should try it and let me know how it goes!

Lori's Sushi Party

Lori put together a delicious sushi dinner for me last week and I just can't wait to reproduce it on my own!

She made edamame, seaweed salad, and set out ingredients for various rolls. She set out sushi mats lined with Saran Wrap for us to roll our own rolls -- it was a lot of fun. We had nigori sake made in Berkeley to drink, and ginger sorbet for dessert! Fancy pants, Lori!

The menu:
steamed Edamame
seaweed salad (with sesame seeds, sesame oil, and...scallions?)
sushi rice (flavored with rice vinegar, salt, and sugar)

for the rolls:
thinly sliced shitake mushroom
thinly sliced lime
thinly sliced japaleno peppers
cucumber
avocado
sliced mango - not too ripe!
sushi-grade tuna
fresh crab meat, picked over by the nice people at Feletti's
wasabi mayo
chopped Macadamia nuts
soy sauce and wasabi

We created a couple of rolls: a veggie roll with shitake, avocado, cucumber, and mango. A spicy tuna roll with tuna, avocado, cucumber, wasabi mayonnaise, and lime. My favorite was a crab roll with crab meat, avocago, mango, cucumber, and macadamia nuts on top.

I will try to reproduce this party at home some time in the next month so I can set out some pictures. Thanks, Lori!

Auntie's Mushroom Stirfry Revisited

Whenever I'm a little homesick for Taiwanese food I always go to the recipes I got from my family in my last last visit - they've never done me wrong! I realize that the directions for my aunt's mushroom stirfry recipe was a little vague so here is a new and improved version.

If you are not in an area with a good farmer's market and a cheap mushroom guy, this dish isn't cheap -- the maitake mushrooms at Whole Foods was pretty expensive, add to that the "Chef's Sampler Pack" of assorted mushrooms ($6.99) ... I can't think about how much this dish costs right now!

In any case, the original recipe for the mushroom stirfry was missing a few steps. Here's what I did:

Mushroom Stirfry with pork



1 clove of garlic, chopped
1/2 hot chili pepper, minced (optional)
1/2 cup to 2/3 cup pork (I used a shoulder steak), thinly sliced
3 tablespoons soy sauce
generous sprinkle of white pepper
1 tomato - diced
half a red bell pepper, chopped into 1/2 inch diamonds
half a green bell pepper, chopped into 1/2 inch diamonds
2 to 3 cups of your favorite mushroom -- use a mixture of shitake, maitake, oyster, and brown, all in big irregular slices
1/2 pork flavor boullion cube
3/4 cup hot water
cooking oil

Marinate the pork with soysauce and white pepper for about 15 minutes. Over medium-high heat, stir fry garlic and hot pepper until fragrant. Add pork and tomato, stir fry until cooked. Add the mushroom, stir to combined. Let the mushroom brown a little - don't move them around too much. Add pork boullion cube with the hot water. Cook for5-10 minutes until juices are absorbed. Then add the red and green bell peppers. Cook for about 3 minutes. Serve immediately over rice.

Family Kitchen Field Trip: Meat Pie a la Chris

Hello family, lace up your sneakers and get ready for a treat: we are taking a field trip to my friend Chris's kitchen for a recipe from his family! I've heard about this humbly named dish from Chris for some time now, but I couldn't quite picture what a "meat pie" looks like. So in my mind I had conjured a few possibilities: a Hot-Pockets type of pastry (hand-held for maximum eating efficiency)? Something like a Sheperd's Pie (the only other meat-filled pie I know)? A meat cobbler dotted with streusel (I hoped not)?

The real meat pie a la Chris is a lot more delightful and delicious and less meaty than I imagined. It's bubbly, cheesy, and fun to make and eat.

In fact, it looks like this (hot sauce on the side because I'm a wimp):


Meat Pie a la Chris

2 ready-made 9 inch frozen pie crusts (we got these from Whole Foods but any good brand will do)
2 cups ground beef
2 cloves garlic, finely chopped
1 onion, diced, about 1/3 inch thick
2 tablespoons balsamic vinegar
1 can black beans, drained
1 can corn, drained
1 can tomato, diced
1 cup black olives, chopped roughly
2 stalks scallions, chopped
1 1/2 cup shredded Mozzarella cheese
1/2 cup whole milk yogurt or sour cream
hot sauce of your choice

Preheat oven to 400F.
Unwrap the frozen pie crusts and place them on a baking sheet.

In a large saute pan over medium heat, crumble ground beef and cook until cooked-through. Add chopped onion and minced garlic, stir and cook until onion slices are translucent. Salt and pepper to taste. Add the balsamic vinegar and reduce until the vinegar is almost gone.

Note: Now, here is where the recipe gets a little hazy. I had been distracted by Chris's new kittens, who were perched on a leather couch, heads perked up, intently watching the cooking process.


So, while I was distracted by the kittens, there could have been some other seasonings added to the beef but I am not exactly sure what. Judging from the contents of the cupboard, my guess is that it could be garlic powder, a dash of gravy mix, or boullion cube. I think it could be the gravy mix but I am not entirely sure. I will just say for now that it is salt, pepper, and gravy mix with 85 percent certainty.

"The beauty of meat pie is that it's different every time. it changes with moods, seasons, lovers." - Chris of the meat pies

Well, hmmph. Back to the recipe.

Add the drained canned corn, black beans, 2/3 cup of the olives, and diced tomatoes with juice. Season well with salt and pepper (and plenty of it!). Cover and simmer for 15 minutes so the flavors can blend.

Suggested activities while the meat pie filling simmers: 1) play with kittens (if available), 2) play some music from your lap top (a little Daft Punk?) or 3) shred the cheese and take the yogurt/sour cream out of the fridge. I recommend all of the above.

After 15 minutes, simmer the mixture uncovered for 5 more minutes for the liquids to evaporate. The filling should not be soupy.

Divide the filling into the pie crusts evenly. Sprinkle each pie generously with cheese.

Bake on the middle rack of the oven for 20-25 minutes until the cheese is deep golden brown and mixture is bubbling. Rotate the pies in the middle of baking if your baking sheet is just a tad too big to fit into the oven, as it was the case on our field trip.

Remove pies from oven and let it rest for a few minutes until it stops bubbling.

To serve: top each slice with a dollop of yogurt or sour cream, dash of hot sauce, and dot it generously with scallions (it really adds to the flavor) and some more olives.