Category Archives: Recipes

Cabbage Borscht with Beef Short Ribs

Stick To Your Ribs…Short Ribs, That Is

I have so many happy memories of this cabbage borscht with beef short ribs – it’s one that my Dad has been making for years, probably back when the parents had a subscription to Bon Apetit and Gourmet mag.  Every edition had sweet 70s fashions and folks curled up on shag rugs dipping wisps of beef tenderloin into the smoking oil fondue pots.  You can’t really find this soup recipe by its original name (which I use here), but recently my Dad did a search and found out that it now goes under the guise of Czech Flanken and Cabbage Soup.  Both titles are accurate, but the recipe below is truly the best I’ve come across.  The soup is hearty and rich, but cut with a zip of lemon and sweet red wine. Continue reading Cabbage Borscht with Beef Short Ribs

Whole Roast Chicken with Mushrooms and Herbes de Provence

A Roast You Can Boast About

I remember this stupid commercial – Perdue, I think – where this woman is freaking out about the prospect of roasting a chicken.  Jim Perdue came to the rescue (“My lucky stars!”) with a pre-seasoned chicken in a bag.  My real issue with the commercial was that it furthered the misconception that roasting a chicken is a daunting task.  Making a savory and deliciously moist chicken takes a few key steps, but the process itself is forgiving, adaptable and completely reasonable.   If you take the time to learn how to do it, roasting a whole chicken will quickly become a part of your recipe repertoire.

For me, all of the special techniques involve flavoring the meat and keeping it moist during cooking.  One of the easiest ways to inject flavor into a chicken is to brine it before roasting.  Think back to your days in Chemistry and lessons on osmosis – a porous object placed in a saltwater bath takes in the salt water and expells the unsalted water that is contained inside of it.  Same with the chicken – if you let it hang out in your fridge in some salty water, the seasoning will literally go all the way into the chicken.  Better than just salting the skin and ending up with tasteless chicken.  If you want to make the chicken without planning ahead, skip the brining and just make sure to follow the other two tricks below. Continue reading Whole Roast Chicken with Mushrooms and Herbes de Provence

Gorgeous Greek Salad Dressing

Zeus Juice

Face it – if you like caesar dressing, you like anchovies.  No balking about it – it’s a fact.  These little salty gems are the base for this addictive dressing.  Serve it over a salad of crisp greens, cucumbers, tomato, kalamata olives and feta.  Or use it as a dip from crudité – matchsticks of carrots, celery, cucumber, bell pepper and squash couldn’t find a better home than this gorgeous greek salad dressing.

You can make this with only one clove of garlic if you’d like it a little milder.  And you can leave out the anchovies, but you’ll be missing out in a big way.  If your aversion has to do with fiddling around with the fishy filets, use anchovy paste in a tube instead.  It’s a little easier to control and gets the job done in the exact same way.  Bottom line – use the anchovies for true gorgeousness, because your kitchen should be a source of loveliness in every way. Continue reading Gorgeous Greek Salad Dressing

Chicken Salad with Tarragon and Apples

Ready to Shred

So rumor has it that chicken salad comes in a can?  I had no idea – I’d never touched the stuff.  Truly, my first taste of chicken salad came from the Corner Bakery in Tysons Corner.  There, diced chicken, apples and celery (and supposedly currants and red onion according to their website – neither were memorable) are nestled between slices of pumpernickel studded with walnuts and raisins.  It was insanely good, and that wasn’t even including their homemade kettle-cooked potato chips.

I haven’t been to the place in years, so I can’t speak for what the sandwich tastes like now.  No matter, though, because over the years, I’ve just been making this super simple chicken salad, and it surpasses all expectations that I’ve had for that Corner Bakery sandwich.  It’s the perfect marriage of sweet and savory, with the lovely zing of lemon and dijon to wake the whole thing up.  Tender white meat chicken becomes moist and delicious in a fine poaching liquid of lemon and pepper.  And if you can score a really good artisinal bread, it’s a treat and a half.  Dennis and I ambled over to the SpaHa Bakery on 116th and Lexington, and were able to purchase some Mulitgrain Foccacia for him and a Cranberry Walnut Pullman Loaf for me.  What a treat that place is!  Between the excellent bread choices and the freshly prepped chicken salad goodness, Dennis put the sandwich in the Pantheon of his top 5 sandwiches of all time.  I expect him to print out a certificate for this honor and frame it for me for Christmas. Continue reading Chicken Salad with Tarragon and Apples

Cincinnati Style Chili Mac

aka The Championship Chili

The zesty cousin of red-hot Texas chili, this Cincinnati style chili mac has a whole lot of soul in the form of a long line of herbs and spices.  Originally perfected by Greek immigrants, this slow-cooked, saucy treat is known for its long list of seemingly unusual ingredients.  In addition, the chili is traditionally served without beans and over spaghetti – you’ll see when you make this chili that it actually cooks up like a bolognese.

I first became familiar with it via the DC restaurant, Hard Times Cafe, where the chili is served in “ways”.  Starting with your basic chili, each additional topping is considered a way – so two-way is spaghetti and chili, three-way is spaghetti, chili and cheese, four-way is spaghetti, chili, cheese and onions, and five-way is all of the above plus pink beans. Continue reading Cincinnati Style Chili Mac

Coconut Tres Leches

Why Settle For Tres When You Can Have Cuatro?

My darling hubby has a thing for tres leches – regardless of fullness, his appetite gets a second wind if he sees this on the menu.  For those that have not had tres leches before, it’s a luscious combination of cream, sweetened condensed milk and evaporated milk poured over light cake.  The result is a silky, moist hybrid of cake, pudding and majesty.  Yup, majesty.

I decided to simplify the process with cake mix – god forbid I give you a cake recipe that involves skill because heaven knows I’m no baker – and one up the sweetness with a bit of salty coconut.  Replace the water used in the box of cake mix with coconut water, and then swap out the traditional cream in the leche bath for cream of coconut, and voila, a showstopping dessert with little to no fuss.

Coconut Tres Leches

1 pkg of yellow cake mix (plus butter and eggs)
1 lg can of coconut water (without pulp)
1 can of sweetened condensed milk
1 can of evaporated milk (plain or fat-free)
1 can of coconut milk
1 pt. of whipping cream
1/2 c. of powdered sugar
1 tsp. of vanilla
shredded coconut (garnish)

Prepare cake batter according to the box directions, using coconut water in replace of the plain ol’ water.  Make sure to strain the coconut pulp first if you can’t find coconut water without the pulp.  Or leave it in for some texture in your cake – I like mine super smooth, so I remove it.  Bake in a 13×9 pan according to the box directions.

In a medium bowl, whisk together the condensed milk, coconut milk and evaporated milk.  Pour the leche mix over the cake, still in the baking pan.  Watch as the cake absorbs the lovely milk mixture, just like magic.

While the cake does its thing, whip up some topping.  Put a metal bowl (or the bowl of your KitchenAid mixer) into the fridge to chill.  When it’s super cool (a la Miles Davis), take it out and add the cream, powdered sugar and vanilla.  Whip like crazy with an egg beater (or the whisk attachment for your mixer) until the cream forms stiff peaks.

To serve, cut a slice of cake and gently remove from pan.  Slather the creamy goodness over the cake and toss some shredded coconut on top of that for good measure.  Stab anyone who tries to steal a bite with your fork.

Summer Rolls (Goi Cuon)

Hot Fun in the Summertime

Called goi cuon in Vietnamese, these fresh rolls offer a light and refreshing alternative to their oil-laden spring roll cousins.  Although these are traditionally made with steamed shrimp and slivers of roasted pork, I like mine vegan with lots of crunchy veggies and no meat or seafood.  I even spike them with a few shitake mushrooms sauteed in a bit of oil and then cooled – this addition makes the rolls even more filling as a main dish.  Complete the non-meat meal with a tasty dip in some peanut sauce (find a version with no fish sauce) or hoisin sauce.  Welcome to the ultimate in coolness.

You’ll note that there are no amounts in this recipe – fill the rolls to your liking with the veggies of your choosing and dunk away.  It’s your show and you get to cast the characters.  That means you’re cut, bean sprouts! Continue reading Summer Rolls (Goi Cuon)

Cha Gio (Vietnamese Crispy Spring Rolls)

Greatest Wrapper of All Time

Cha gio, the Vietnamese answer to the Chinese spring roll, are a heck of a lot more than a crispy wrapper around a bit of filling.  The complex mix of tender pork, delicate shrimp and crab, and savory vegetables and spices form an addictive amalgamation that trumps the few shreds of cabbage and roast pork in a traditional spring roll.  Combine this roll with the delicious crunch of herbs and lettuce, and finish the whole thing off with a dunk into some sweet and salty nuoc mam, and you are in for a treat.

I always order cha gio with all the fixings at Vietnamese restaurants, and feel that the presentation lends an air of luxury to the dish.  And yet, when I was young, our Vietnamese friends would make the rolls in large quantities and share with anyone deserving of a little treat – cha gio were unpretentious and meant to be shared.  I feel the same way about feijoada completa (the Brazilian national dish of black beans, rice, and assorted condiments) – in a restaurant, the many dishes of food that make up the meal add an element of grandeur to the meal, when in actuality, feijoada is the people’s food at its best.  Just good, honest cooking meant to be shared with friends and family. Continue reading Cha Gio (Vietnamese Crispy Spring Rolls)

Kanom Jeeb (Steamed Thai Dumplings)

Pleat Me and Treat Me

Ah, kanom jeeb – you have officially earned platinum status in the dumpling ranks.  You are a mere morsel of goodness, a two-bite treasure, and I thank you for gracing me with your presence.  Jam from the wonderful food blog “Thai Cooking with Jam” explains that your name is derived from the thai words for “pleated snack”, but I posit that you legally change your name to the thai words for “pleated awesomeness”.  Awesomeness indeed.

I know that you are a textural delight with your essential combination of crunchy carrots and water chestnuts carefully blended with tender shrimp and pork.  You are also a luxurious treat with your delicate topper of lump crab.  And yet, you don’t mind dressing yourself down on certain days with a crispy shallot or two.  You are similiar to your Chinese brother, shu mai, and yet your combo of sweet and savory taste worlds away at times. Continue reading Kanom Jeeb (Steamed Thai Dumplings)