All posts by Angela G.

I'm a (pretty) good girl who says (pretty) bad words and makes (pretty effin') delicious dishes. Foodie for life. Delicious to death.
Main Courses, Meat Dishes, Recipes, Rice Dishes

Porcupine Meatballs (Italian Beef Meatballs with Rice)

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Nope, no bits of real porcupine in this one.  Just a good ole-fashioned Italian meatball recipe with the inclusion of rice – imagine the filling for stuffed peppers as a standalone dish.  That’s the goodness that is this porcupine free recipe.

This one holds a very special place in my heart as it is, on record, my first memory of ever cooking anything by myself.  As a means of breaking me into the long line of great female cooks in our family, my grandmother and mother purchased me a cookbook for kids when I was 9 or 10.  I remember pouring through the pages, wanting to be a part of the group of kids in the test kitchen pictured creating and devouring the many recipes.  I particularly like the cooked dishes – the idea that I could be responsible for more than a PBJ cut with a cookie-cutter was exhilarating.  One of the recipes, called “Porcupine Meatballs” was particularly interesting to me and seemingly edible for the family, so my mom said that it’d be a good one to start with. Continue reading Porcupine Meatballs (Italian Beef Meatballs with Rice) →

Main Courses, Meat Dishes, Recipes

Pork with Bamboo Shoots

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In Virginia, not too far from where I grew up, there is this great gem of a Chinese restaurant that has been a favorite in town for ages.  The Peking Gourmet Inn is the definition of old school – red leather banquettes, rich mahogany and waiters and waitresses in tuxes, carving paper-thin slices of peking duck tableside.  The restaurant is beloved by just about every US President and dignitary that you could possibly imagine, and the walls of the place are adorned with photos of each and every one of them.  It’s a real treat to go there, but unfortunately, just about everyone in the DC Metro area feels the same way.

I often find myself jonesing for their Garlic Shoots, the mildly-flavored, inner sprout of the garlic clove specially grown on their farm and then sauteed with the protein of your choice.  Or the Stuffed Eggplant with Springtime Vegetables – only served there around Chinese New Year and so very addictive with its savory shrimp filling and tender japanese eggplant flash-fried and served in a delicate sauce.  But its when these incredibly seasonal dishes are sold out or not on the menu that I turn to my tried and true – Pork with Bamboo Shoots.  The Peking Gourmet Inn knows the joys of simplicity – thin strips of pork and bamboo shoots comprise this dish, all within a ginger-enriched sauce and nothing else.  There’s something to be said about not mucking with success and letting individual ingredients shine.

When I don’t feel like a 2 hour wait, or I’m not in town, I turn to this even more simplified version of their dish.  It’s not an exact replica, but so close in flavor profile that my cravings subside.  I even serve it with another rip from Peking Gourmet Inn – their Un-Fried Rice with Eggs and Peas.  A couple of bites in and I feel like I’m at home.

Recipe for

Pork with Bamboo Shoots

Ingredients
2 scallions, white part only
1 can of bamboo shoots
1 inch of ginger, peeled
1 lb. of fresh pork
3 tsp. of sugar
1 tbs. of sherry
1 1/2 tbs. of corn starch
1/4 tsp. of white pepper
1/2 tsp. of salt
1 tbs of soy

3 tbs. of oyster sauce
1/4 c. of vegetable oil
sesame oil

Slice the scallions into 2 in. long pieces and then julienne into matchsticks.  You should have thin slivers of scallion.  Drain the bamboo shoots and slice them lengthwise into matchsticks as well.  Slice the ginger into very, very thin matchsticks.  Set all three aside.

Starting with the pork – I like to use eye round chops or thin loin chops because they are lean and easy to slice well.  Trim pork of all visible fat.  If the chops are more than a 1/4 in. thick, halve them so that they are thinner.  Slice into narrow strips and place into a mixing bowl.  Add the sugar, sherry, corn starch, white pepper, salt and soy.  Mix thoroughly and set aside to marinate for 10-15 minutes.

In a wok or large pan, heat vegetable oil over very high heat until shimmering.  Add garlic and stir until fragrant, about 30 seconds.  Add pork and stir vigorously until almost cooked through.  Add scallions and oyster sauce and stir to combine until pork is completely cooked through.  Turn off heat and drizzle with sesame oil.  Serve with rice.

Appetizers and Small Plates, Meat Dishes, Recipes, Rice Dishes

Swiss Chard Dolmades

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Recently, my good friend Joey (owner of Maple Ave Restaurant in Virginia – if you haven’t eaten there yet and are near by, shut down your computer and go right now.  Or at least bring this with you on a laptop and get someone to drive you there) posed the question on her Facebook page “What’s your favorite Fall vegetable?”  I was completely in line with people’s responses of pumpkin and squash.  I even gave a silent nod, though no one mentioned it, to artichokes (oft thought of as a Spring veggie, artichokes actually love the cold).  But my answer, which came with not a moment’s hesitation, was swiss chard.

These noble leaves are the kings of greenery in my book – tender yet hearty, and full of earthy flavor that so much more refined than spinach.  Members of the beet family, the stalks vary in shade from paperwhite to golden and garnet (just as you’d see of beets in the market).  While I typically love my chard sautéed simply with olive oil and garlic, or luxuriously bathed in locatelli, cream and melted shallots, the leaves are so versatile, you can work them into pretty unique formats.  This recipe not only showcases the greens, but also leverages their quick cooking time.  Typical dolmades, or stuffed grape leaves, involve a lot of soaking and braising of the leaves to coax them into tenderness.  Swiss chard needs no such thing – just a quick dip in some boiling hot water to make them pliant, and a short cooking time of a mere half an hour.  Something to think about during the week when extra time is at a premium (“What? The Office is about to start?  Let me hurry up and finish cooking already…”)

These dolmades are made with ground lamb and rice, but feel free to replace the lamb with beef for simplicity, or leave the meat out entirely and make a batch with just rice and herbs.    I top the leaves with an Avoglomeno sauce that’s adapted from Greek queen of chefs, Cat Cora.  It’s a luscious blend of eggs, lemon and dill and is equally devourable hot or cold, and just elevated the dolmades to a whole ‘nother level.

UPDATE: For a kickass vegetarian filling, check out this recipe over at My Darling Lemon Thyme.  It’ll have you praising Spring for being one of the sexiest seasons around.

Let’s get crackin…

Recipe for

Swiss Chard Dolmades

1 bunch of swiss chard leaves (about 12-15 individual stalks)
1 lb. of ground lamb
1 c. of instant rice
1 tbs. of dried mint (can use fresh)
1 c. of onion, finely minced
1/4 tsp. of white pepper
1/8 tsp. of black pepper
1/2 tsp. of salt
1 tsp of olive oil
1 can of chicken broth

4 large eggs
juice of 2 lemons
1/2 tsp. of pepper
1 tsp of dill
scant pinch of salt

Set a large pot of well-salted water to a boil.  While that is coming up to temperature, make your filling.

In a large bowl with your hands (or gently with a stand mixer) mix the beef, onion, mint, rice, pepper, salt and olive oil.  Make sure to combine all ingredients but not overmix.  Set aside.

Prepare your swiss chard leaves by cutting out the fibrous middle stem while keeping the rest of the leaf intact.  Set aside.  Once your water is boiling, take the leaves, one at a time, and plunk them into the boiling water for 1-2 seconds and then remove them to a plate.  Since we are not shocking them with a cold water bath after removing them from the hot water, the leaves will continue to cook a bit as they cool.  This is perfect for getting them pliant.  After you’ve cooked all of the leaves, set up a station where you can roll the dolmades.  On a clean cutting board, place a leaf flatly on the surface and add a heaping tablespoon of meat filling.  Fold the two sides of the leaf in over the filling and roll the whole thing up like the world’s smallest burrito.  Place the stuffed chard in a 13x9x2 pan, seam side down.  Repeat with remaining leaves until you run out of filling.

Pour a can of chicken broth over the leaves and cover with foil.  Bake for 25-30 minutes, until the leaves are tender and half of the stock has been absorbed.  Remove from the oven and let sit.

In a mixing bowl with egg beaters or a stand mixer, beat the eggs, lemon juice, salt, pepper and dill until frothy and pale golden.  Continuing to beat the mixture the whole time, carefully pour in the remaining chicken broth from the pan of dolmades.  Make sure to do this slowly, or you’ll have lemon flavored scrambled eggs instead of a smooth sauce.  Once it is all incorporated, pour the mixture into a sauce pan and turn the heat to medium.  Continue to whisk the sauce until it thickens enough to  coat the back of the spoon.  Pour sauce over your dolmades.

Serve them immediately as a hot dish, or let rest to room temperature or even cool as a variation.  These little guys are good every which way.

Recipes

Un-Fried Rice with Egg and Peas

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I was recently researching techniques for making homemade rice noodles for another recipe on a fave foodie resource, the Chowhound Discussion Forum. One of the users asked why the original commenter didn’t just buy the rice noodles pre-made as opposed to making them from scratch.  Another user brought the conversation back to the fact that the difficulty of making the noodles is inherently related to the point of cooking in the first place – to learn and to enjoy the process of creating.  Although I am a fan of shortcuts and techniques that propel us to master chef status, I do think that it’s important for us to focus on the fact that homemade dishes mean we can control every single ingredient comprising a dish.  No extra junk and no foods we don’t like – just pure deliciousness that we can be proud to eat.


There is good Chinese food to be found here in Phoenix, but sometimes it feels like an exception and not the rule that takeout will be delicious.  I tend to combat this by keeping a few recipes for Chinese takeout-style dishes in my repertoire, and the results are always marvelous.  The meat is always lean and tasty, the vegetables crisp, and there’s a heck of a lot less oil and salt than if I ordered out.  It’s rather brilliant, and it keeps my cravings at bay when I’m not in a 5 mile radius from China Fun in NYC or XO Taste in Virginia.

This recipe involves barely more than steaming rice, but offers all of the flavor of a more complicated fried rice.  Not to mention the fact that it involves a lot less cooking oil.  In the time that it’d take you to order greasy takeout and wrestle with indigestion, consider whipping up a pan of this goodness.  It goes ever so well with some Pork with Bamboo Shoots and a starter of Pork and Chive Potstickers or Shrimp Wonton Soup.  Crisis averted!

Recipe for

Un-Fried Rice with Egg and Peas

Ingredients
3 c. of instant white rice
3 c. of chicken stock
2 scallions, white and tender green parts only
1/2 tbs. of soy sauce
1 tbs. of sesame oil
1/4 tsp. of garlic powder
2 eggs
1/2 c. of frozen peas

Finely chop the scallions.  Bring three cups of chicken stock and scallions to a boil.  Add the soy sauce, garlic powder, 1/2 tbs. of sesame oil, frozen peas and the rice to the stock and stir.  Cover and let sit for 5 minutes.  While the rice steams, cook the eggs.  Scramble the two eggs and add to a skillet slicked with a 1/2 tbs. of sesame oil. When the rice is finished, stir in the scrambled eggs.  Serve.

Recipes, Rice Dishes, Side Dishes, Vegetarian Dishes

Rice Pilaf with Toasted Orzo

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I don’t care how easy they say that they are to make, those rice blends at the supermarket are overrated.  Dehydrated herbs and chicken flavor make up the taste profile, and you can’t be sure how long it’s all been sitting on the shelf.  You can totally take control of your own destiny – make your own rice pilaf in the same amount of time with no fillers or preservatives.

This pilaf takes ordinary converted rice and boosts it with a bit of toasted orzo.  The little pasta grains impart texture, nuttiness and a lovely color to the dish – you get depth of flavor with really no additional work.  This recipe is a great, quick side for a weeknight dinner – while you prepare your main dish, you can have a pot of this simmering away on the back burner.  Best of all, when it’s done, you can fluff with a fork and recover until the rest of the meal is finished.  It’ll wait for you until you’re ready to go.  Rice that’s patient?  Who woulda thunk it?

Rice Pilaf with Toasted Orzo

Ingredients
2 c. of converted, parboiled rice (like Uncle Ben’s)
1/2 c. of orzo
1 tsp. of fresh oregano, chopped
1/4 tsp. of black pepper
2 tbs. of olive oil
2 tbs. of butter
4 c. of vegetable (or chicken stock)

In a medium pot, heat the olive oil to shimmering.  Add the butter and the orzo to the hot pan, continuously stirring to brown the orzo but not burn it.  Once the orzo is toasty brown, add the rice, pepper and oregano.  Stir to combine and add the chicken broth.  Let the mixture come to a boil, then cover the pot and lower the heat to low.

Cook pilaf until all water is absorbed, about 20 minutes.  Uncover rice and fluff with a fork.  Serve.

Lighten Up, Main Courses, Poultry Dishes, Recipes

Grilled Ginger Lemon Chicken

If you haven’t heard me say this enough, I love my Vo.  She’s such a light and inspires me on a daily basis to laugh at the world and revel in every second.  And on top of her being one of the kindest, most generous souls that I’ve ever met, she cooks like an absolute dream.  Tell me if it gets any better than that, because I couldn’t see how it could.

This recipe is of her invention, and I have to say that when I first heard the ingredients, I couldn’t imagine the taste profile that was ginger and lemon.  Ginger and lime, sure, but I couldn’t wrap my head around the lemon.  Well, upon tasting this chicken for the first time, I was schooled in the greatest of ways.  It was a revelation – bright, spicy, sweet and savory all at once, it immediately became my new favorite way to treat chicken.

Since then, I’ve served this chicken grilled, baked and pan seared.  Works perfectly with each preparation.  When I serve this to friends, I have to make inordinate amounts because it is consumed with such vigor, I run out like it’s nothing.  I’m not surprised, though.  Vo has always been an expert, and has yet to steer me wrong.  All I can say is that when you enjoy this chicken, make it for those in your family (immediate and extended) that inspire you on a daily basis and need a bit of a thank you in culinary form.

Recipe for

Grilled Ginger Lemon Chicken

Ingredients
1 whole chicken, cut up
juice of 2-3 lemons
2 cl. of garlic
4 in. of ginger root, peeled and minced
4 tbs. of olive oil
1/4 tsp. of black pepper
1/4 tsp. of white pepper
3/4 tsp. of salt

In a food processor, blend all ingredients except for chicken until a smooth paste.  If you don’t have a food processor, chop ginger and garlic finely and whisk with with other ingredients (except for chicken) until a smooth sauce.  Add chicken to a large bowl and pour marinade over chicken.  Let rest for at least an hour and up to overnight.

Heat a grill or grill pan to smoking hot.  Turn down heat to medium low and place chicken on grill, skin-side down.  Cook for 15 minutes until skin is browned and crisped up.  Flip chicken and cook for another 17 minutes, or until the chicken is cooked through and juices run clear when pierced with a fork.  Let rest for 5 minutes to redistribute juices and then serve.

Lighten Up, Recipes, Rice Dishes, Side Dishes, Vegetarian Dishes

Herbed Pilaf

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Although I don’t have access to a plot of land to cultivate my green thumb, I make do with every inch of real estate available to me in my apartment with my itty-bitty home garden.  It saves me quick dashes to the store to buy expensive fresh herbs, and I’m further encouraged to include them in dishes as opposed to dried herbs.  It’s an absolute boon, and truly, a window garden is very little work.  Not to mention the fact that with a little sun and water, basil, dill, parsley and mint are practically unstoppable.

This simple rice pilaf is a celebration of the goodness of fresh herbs – if you are not inclined to grow your own, pick up the prettiest, leafiest bunches from the store or farmer’s market and go to town.  This is one of those “make-it-your-own” kind of deals, so absolutely be creative.  I like a combination of dill, mint, basil, thyme and parsley, but sage, savory, rosemary and fennel also work well.

I use chicken broth in lieu of all water in this recipe, but if you’d like to keep things vegetarian, replace the chicken broth with veggie stock to make things meat-free.  Scrap the butter for a little more olive oil, and you’ve got a vegan delight on your hands.  Yup, that easy.  And speaking of easy, these shots feature Marx Foods Palm Plates – biodegradeable gems that are as lovely to look at as they are sturdy and good for the environment.  Check ’em out!

Recipe for

Herbed Pilaf

Ingredients
2 c. of long grain rice
2 tbs. of butter
1 tbs. of olive oil
2 c. of chicken broth
scant 2 c. of water
1/2 tsp. of salt
pinch of black pepper
1/4 c. of mixed herbs, loosely packed

Begin by roughly chopping the herbs.  Heat the butter and olive oil in a medium pot.  Add the rice, broth, water, salt and pepper and bring mixture to a boil.  Once boiling, toss the herbs on top and cover.  Turn heat to low and cook until all water has been absorbed, about 15 minutes.  Fluff rice with a fork and serve.

Easy to Prepare, Lighten Up, Recipes, Side Dishes, Vegan Dishes, Vegetarian Dishes

Asparagus with Gremolata

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The quest for the fall back side has one more contender in the running – this simple preparation of asparagus with a delicious italian condiment of the brightest flavor and texture is an absolute gem.  Even better than how it tastes is the work involved, or should I say lack thereof.  This is probably the simplest and most elegant side that you can put together, and should absolutely become a go-to recipe in your kitchen.

Gremolata is a lovely mixture of finely chopped parley, garlic and lemon.  It is most commonly used as a topping for osso buco (braised veal shanks) and other slow-cooked meat dishes that benefit from a lightening of flavor to round things out.  The key to gremolata is prepping it as you need it and using the freshest ingredients.  A simple toss with some asparagus and olive oil, this gremolata will bring the tender spears to a whole new level.

Gremolata is absolutely versatile – if you’re not a fan of asparagus, try it atop simple roasted string beans or tomatoes.  It also serves as a simple stir-in for minestrone and other savory soups.  Be creative and definitely take advantage of the fact that gremolata will give your one-note dishes a huge kick in the pants.  In a good way.

Recipe for

Asparagus with Gremolata

Ingredients
1 lb. of asparagus, rinsed and trimmed of tough ends
1 cl. of garlic, minced
zest of 1 lemon
1 c. of loosely packed flat-leaf parsley leaves
1/8 tsp. of freshly cracked pepper
2 tbs. of olive oil
kosher salt

Place asparagus in a shallow pan and fill with water to barely cover asparagus.  Heavily salt the water and bring water to a boil.  When the water comes to a boil and the asparagus spears turn a bright green, remove them from the water and place them in a serving dish.

In a small bowl, mix the parsley, lemon zest, pepper, a small pinch of kosher salt and olive oil.  Pour over the hot asparagus spears and toss.  Serve.

Easy to Prepare, Lighten Up, Main Courses, Poultry Dishes, Recipes

Lemon Chicken Shish Kebab

I really love making shish kebab – it’s always praised effusively when made for friends and that pay off comes with very little work.  Buy a bunch of veggies and a little meat, let them hang in some herbs and spices, thread on skewers, grill or broil and call it a day.  This marinade could not be any easier, and best of all, is made with such common pantry staples, you don’t have to do any special shopping ahead of time to get this one on the table.

The best part is that you can absolutely do what you like when making this – if you prefer red meat to chicken, substitute cubes of beef tenderloin or tender lamb.   Like seafood better?  Try this recipe with cubes of swordfish threaded on skewers, separated by bay leaves instead of the vegetables.  It makes a hearty, savory alternative to the traditional red meat or chicken.  And of course, you can bypass the meat altogether and just go with the veggies alone.  Use whatever assortment of vegetables that look the best in the grocery, or are on hand in your fridge – eggplant and squash also make excellent additions.  It’s all good!

Serve these gems with a squeeze of lemon and a side of fluffy rice or pita.  No fuss, no muss and people will swoon for the fresh preparation and bright ingredients.  It’s such a winner, you’ve just gotta try it.

Recipe for

Lemon Chicken Shish Kebab

Ingredients
1 lb. of boneless, skinless chicken breast
2 tbs. of olive oil
1 tsp. of garlic powder
1/2 tsp. of onion powder
1 tsp. of paprika
1/4 tsp. of black pepper
1/2 tsp. of kosher salt
zest and juice of 1 lemon
2 cl. of garlic

whole mushrooms (white or crimini)
1 red bell pepper
1 green bell pepper
1 onion
cherry tomatoes
zest of 1 lemon
2 tbs. of olive oil
black pepper
1 tsp of salt

Cut chicken into 1 inch cubes and place in a tupperware.  On a clean cutting board, loosely chop garlic and then sprinkle the kosher salt on top.  Using the blade of your knife, drag it across the garlic to mash it into the salt, forming a paste.  Add garlic paste to chicken, along with the olive oil, garlic powder, onion powder, paprika, black pepper, lemon zest and lemon juice.  Stir well and place in the fridge to marinate for at least 30 minutes and up to 24 hours.

Remove chicken from fridge and let rest on the counter while you prep the veggies.  Clean mushrooms with a damp paper towel and place in a bowl.  Add your cherry tomatoes to the bowl.  Cut red and green pepper into 1 inch chunks and add to the mushrooms.  Next, cut onion into 1 inch chunks, making sure to keep the slices of onion together as best you can.  Set aside, separate from the mushrooms, peppers and tomatoes.  In the veggie bowl, add the lemon zest, olive oil, black pepper and salt.  Toss to combine flavors.

Get out some skewers – if you are using bamboo skewers, make sure to soak them in water first to prevent them from burning.  Thread the chicken and vegetables onto the skewers, alternating between meat and veggies.  Place skewers on a tray to hang out while you continue to assemble the shish kebab.

Lightly grease a grill or a grill pan with canola oil or Pam for grilling and heat to smoking.  Turn heat down to medium and cook kebabs until veggies are charred and chicken is cooked through, about 10 minutes per side.  Serve.

Desserts, Ice Cream and Sorbet, Lighten Up, Recipes, Vegan Dishes, Vegetarian Dishes

Watermelon Sorbet

All the Fun Without Spittin’ Seeds

Summer in NYC is marked by the presence of the hallowed italian ice trucks (or up in Spanish Harlem and the Bronx, the Coco Helado cart).  Lemon, cherry, watermelon and the ever descriptive “rainbow” flavor are doled out into paper cups that are then eaten without a spoon – it’s a one-handed treat that is meant to be enjoyed on the run.  The ices are a revelation, especially in the oppressively warm summer temps in the concrete jungle.  How could you not be a fan?

This sorbet is an absolute delight that celebrates the joy of the season – fresh watermelon.  The sticky pulp is heightened by zesty limes, with just a bit of grenadine and cherry to enhance its bright pink color.  As much as I’d love to simply tuck into a little paper cup of this stuff, I usually make it by the quart and for some crazy reason, it disappears just like that!  Who woulda thunk it? Continue reading Watermelon Sorbet →