Notes from Debbie's Kitchen
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Click here to go to recipe database.Wow, watermelons... heirloom tomatoes... summer is
definitely here! This week, just some more recipes; next week, I may continue
on my 'everyday cooking' discussion ;-)
Gonna start with another 'cooked radish' recipe. Don't be
afraid to try this folks! Maybe I'll yet get our radish nay-sayers to think
twice about slipping them into the 'trades' box...
Beef and Radish Stir-Fry
from a recipe in a Canadian online magazine called "Metro"
~ 10 oz. of beef strip, loin, or rib-eye steak [you could
try other cuts also; I would!]
1 bunch radishes
1 bunch cilantro [I don't
think they mean that much; a tablespoon or two when chopped should be
1/4 C fresh or frozen peas [or dice up sweet green pepper]
2 tbsp. soy sauce
1 tbsp. cornstarch [or 2 tsp. arrowroot]
1 1/2 tsp. Chinese five spice powder
1 tsp. horseradish or wasabi (fresh or prepared), according
1 tbsp. olive oil
Slice beef thin. Wash and slice radishes, but not too thin
so that they remain crunchy. Mince cilantro and set aside. Blend soy sauce,
cornstarch, Chinese five spice, and horseradish/wasabi in a small bowl.
In a skillet or wok, heat oil and saute slicesd beef. Add
radishes and green peas [or diced sweet pepper], then sauce. Simmer 30 seconds
or so, until sauce thickens. Cooked radishes turn light pink and become milder.
Sprinkle with minced cilantro and serve. [I'd serve it with fresh steamed rice,
or over rice noodles.]
Tomatoes, Arugula and Feta (or Chevre)
If you haven't eaten this magic combination yet, don't put
it off another minute! No dressing is necessary; if you use Chevre instead of
feta, perhaps only a little salt... but otherwise, combine the three however
you like. You can serve it like a salad tossed together in a big bowl, or
individually plated, or even make little tapas with a leaf or two of arugula, a
piece of tomato [red, sungold, heirloom, doesn't matter], and a bit of cheese.
The most important thing is to have some of each in every bite. Remember (the
movie) Ratatouille? It's like that moment when he puts the cheese and mushroom
together in the same bite ~ magic happens!
Heirloom Tomato and Watermelon Salad
inspired by an undated Bon Appetit clipping
heirloom tomato, cut into largish triangular bites
watermelon, rind trimmed, seeded, and cut into similar sized
fresh basil leaves, chopped
Combine tomatoes, watermelon, and basil in a bowl. Whisk oil
and vinegar together [two-to-one, oil-to-vinegar], and season to taste with
salt and pepper. If you're good at making small batches of dressing, do so; if
you tend to make bigger batches, toss the melon/tomato/basil salad with only a
spoonful or two of dressing, to just lightly coat; you'll thank me later for
this advice ;-) Too much dressing is a bad thing, in my book. You can always
add a spoonful more if you think it needs it, but you don't want them swimming!
Beets with garlic-walnut sauce
by Mark Bittman (New York Times)
2 lbs. red beets, about 4 large, trimmed of greens
1/4 C olive oil
6 cloves garlic
1/2 C walnuts
2 tbsp. to 1/4 C freshly squeezed orange juice
Salt and black pepper to taste
1/4 C chopped fresh parsley, for garnish
Preheat oven to 400 degrees. Wash beets well. While they're
still wet, wrap them individually in foil and place on a cookie sheet or
roasting pan. Bake beets, undisturbed, for 60 to 90 minutes, until a
thin-bladed knife pierces each with little resistance. They may cook at
different rates [and can take longer if they've been refrigerated]; remove each
one when it is done. (At this point, they can be refrigerated, still wrapped,
for up to a week.)
Meanwhile, put oil in a skillet over medium-low heat. When
it is warm, add garlic cloves and cook until fragrant and beginning to soften,
about 6 minutes. Add walnuts and continue to cook until they begin to color,
about another 4 minutes. Let mixture cool slightly and then put in a small food
processor; process until you have a relatively smooth paste. Add orange juice
to taste and sprinkle with salt and lots of pepper.
After beets have cooled, peel off skins. Slice beets into
wedges or cubes and toss with dressing. Taste and adjust seasoning, garnish
with parsley and serve.
Tatsoi with Pickled Onions
from an undated Chronicle clipping; attributed to a restaurant
called Chenery Park in San Francisco. In the original recipe, it is to be
served with grilled salmon, but I think it will be just fine as a veggie side
dish for any number of things!
1 red onion, sliced
2 tbsp. sugar
2 tbsp. Champagne vinegar
1 lb. tatsoi
2 tsp. olive oil
Kosher salt and pepper to taste
Combine onion, sugar and vinegar in a mixing bowl. Let stand
for 1 hour.
Cut leaves away from stems, leaving about 1/4-inch of stem
attached [I'd leave more than that; the stems are tasty!]. Rinse and let dry.
In a large skillet, heat oil over medium heat; add onion
mixture and saute 1-2 minutes. Add tatsoi and saute for 3-5 more minutes, until
leaves begin to wilt. Add salt and pepper to taste.
Lentil salad with spinach, pecans and cheddar
Another undated newspaper clipping; Mercury News, I think!
1 lb. lentils (about 2 1/2 C)
1 small onion, halved
1 carrot, halved
1 clove garlic
1 bay leaf
1/3 C pecans
4 tbsp. red or white wine vinegar
1 tsp. salt
1/2 tsp. fresh ground black pepper
1/2 C olive oil
1 1/2 lbs. spinach, stems removed, leaves washed well
1/4 lb. aged cheddar cheese
In a medium pot, combine lentils, onion, carrot, garlic, bay
leaf and enough water to cover by 2 inches. Bring to a boil. Reduce heat and
simmer, partially covered, until the lentils are tender, about 30 minutes.
Drain; discard onion, carrot, garlic and bay leaf.
In a small frying pan, toast pecans over moderately low
heat, stirring frequently, until golden brown, about 5 minutes. Chop them.
In large glass or stainless steel bowl, whisk together 2
tbsp. vinegar, 1/2 tsp. salt and 1/4 tsp. pepper. Add oil slowly, whisking.
Shred half the spinach and put in a large glass or stainless steel bowl. Add
the hot lentils, and toss with half the dressing, the remaining 2 tbsp.
vinegar, 1/2 tsp. salt and 1/4 tsp. pepper. Toss mixture gently until spinach
Toss remaining spinach with remaining dressing and put on
plates. Top with lentil mixture and toasted pecans. Using a vegetable peeler,
shave cheese over the top.