Day 41, Quarantine Kitchen, BBQ Beef

Aperol Spritz

With the weather finally getting warmer, it felt like a good day to break out the Prosecco and Aperol for a spritz.  This is one of my favorite aperitivos and when the weather is warm, this is the best. 
I was rummaging in the freezer looking for inspiration and found a tri-tip that was looking like it might have a bit of freezer burn since the vacuum sealer hadn't quite done its job, so I grabbed it and decided to make some BBQ beef.  With a tender cut of meat like this, it's a two-step process, you have to roast the meat to medium-rare, let it rest, then slice, and bathe it in BBQ sauce in the slow cooker.  Since I've got nothing but time, I'm in, plus we hadn't had this in a very long time.  Should you want to do this with brisket, follow my directions for the pulled pork in the slow cooker.  Slice the brisket and then bathe it in the BBQ sauce. 

BBQ Tri-Tip

Serves 4 to 6 

2 garlic cloves, minced

2 tablespoons Better than Bouillon beef base

One 2 pound tri-tip sirloin (this is sometimes called triangle cut)

4 tablespoons extra virgin olive oil

1 cup finely chopped onion

Two 14.5-ounce cans tomato puree or tomato sauce

1/2 cup ketchup

1 tablespoon Worcestershire sauce

2 teaspoons soy sauce

1 teaspoon Dijon mustard

1/4 cup brown sugar

Preheat the oven to 325 degrees. 

Make a paste of the beef base and the garlic, rub all over the roast.  

             In an oven-proof skillet, heat two tablespoons oil, and brown the roast on both sides.  

Transfer to the oven, and cook until an instant-read thermometer registers 125.  

Transfer the beef to a cutting board, and allow to rest for 20 minutes.  

While the meat is roasting, make the sauce.  

In a skillet, heat the remaining oil, saute the onion, until translucent.  

Add the remaining ingredients, bring to a boil, and transfer to the insert of a slow cooker. 

When the meat has rested, slice thinly against the grain, and transfer with any accumulated juices to the slow cooker insert.  

                     Cook on high for 3 to 4 hours, or low for 6 to 8 hours.  Serve on brioche rolls.  

As we head into our 7th week of self-isolation, I continue to look for joy, and whimsy each day.  When we went for our walk today, there was more sidewalk chalk art, with words of love and encouragement.  The beaches will reopen here in San Diego on Monday, only for walking, running, surfing, and paddleboarding.  I beg all of you to be careful, stay safe, and stay home if you can.  The photos from Orange County look like no one cares about social distancing, or keeping safe.  Remember this isn't about you, it's about the person you could infect, or who could infect your family.  Stay well and stay safe.  

Day 39, Quarantine Kitchen, Mac and Cheese

Today was a beautiful day, in the 70's and it was time to take the covers off the patio furniture, as well a few cleaning projects.  As I get to the end of the week, my enthusiasm for cooking kind of hits a wall; I'm a little tired of eating my own food, and I'm not really enthused about any of our take out options.  So, tonight, I finally decided that Mac and Cheese was going to be our dinner.  It's not really the Mac and Cheese that is key here, it's the salad, which balances the creamy cheesy mac.  So, let's get to it. 

Mac and Cheese

Serves 6

One pound cavatappi, or elbow macaroni, cooked 2 to 3 minutes short of al dente

4 tablespoons unsalted butter

1/2 cup finely chopped onion

4 tablespoons all-purpose flour

13/4 cup chicken or vegetable broth

2 cups milk, heavy cream or 1/2 & 1/2

2 teaspoons Worcestershire sauce

2 cups shredded sharp cheddar cheese

few drops tabasco and salt

1/4 cup grated Parmigiano Reggiano

Preheat the oven to 350 degrees, and coat the inside of a 3-quart casserole dish with non-stick cooking spray.

In a saucepan, melt the butter, and saute the onion, until it is translucent.  

                                              Add the flour, and whisk for 2 to 3 minutes.  

                                                    Add the broth, and bring to a boil.  

Add the milk and Worcestershire.

Remove the pan from the heat, add the cheddar cheese, Tabasco and season with salt if necessary.  

Add the pasta, and stir to combine.  

Transfer to the prepared pan, sprinkle with Parmigiano, and bake for 30 minutes, until the top is golden brown and the mac and cheese is bubbling.  

Allow to rest for 5 minutes before serving.  

A few Cook's Notes:  You can change up the cheeses here, Pepper Jack, Asiago, and aged Gouda, are all great choices.  Sometimes, I just use up what's in the cheese drawer, mixing them.  

I use broth as about 1/2 of the liquid, it tends to lighten up the sauce. 

I use DeCecco pasta, and highly recommend it.  It's generally more expensive but worth it.  Cook it 2 to 3 minutes short of al dente, since it will cook again in the oven.  

  

So, yeah, it was delicious, but the balance of the salad on the side sends it into All-Star territory. 

Curried Dressing

Makes about 2 cups

1/2 cup sugar

1/2 cup vegetable oil

1/2 cup red wine vinegar

2 teaspoons fresh lemon juice

1 teaspoon Worcestershire sauce

1 teaspoon curry powder

1/2 teaspoon garlic powder

1/2 teaspoon dry mustard

In a mixing bowl, whisk together all the ingredients, cover, and refrigerate for up to 2 weeks.  

This dressing is great over butter lettuce, romaine, and field greens. It is also delicious when stirred into chicken salad, or rice salads. 

As we are all hanging on, I hope that you are safe and well.  Take care of yourself and your family.  

Day 36, I Think It's Monday, Quarantine Kitchen, Corn-n-Tine Chowder

 

Every day, I'm looking for whimsy; things that make me smile, and give me hope.  Today on our walk, someone had left painted rocks along our route, and they made me smile.  There were also chalk drawings every 1/4 mile from the teachers at our local elementary school saying that the teachers were missing their students.  Our world seems upside down, yet, kindness and love can be found if your eyes are open. 

There were lots of clouds today, when we went for our walk, it was cooler than predicted.  Living by the coast, the winds here can reduce the temperature a few degrees.  So, it was a great day for soup.  Another (almost) pantry meal, served with salad and bread, in this case, cheddar biscuits, it's a great meal.

Corn-n-Tine Chowder

Serves 6

5 cups chicken or vegetable broth

5 medium red or Yukon gold potatoes, peeled, and cut into 1/2-inch dice

3 medium carrots, cut into 1/2-inch dice

6 strips thick-cut bacon, cut into 1/2-inch pieces

1/2 cup finely chopped onion

2 ribs celery, finely chopped

1 teaspoon dried thyme

1/4 cup all-purpose flour

One 16-ounce package frozen corn, defrosted, or 4 cups fresh cut from the cob

1 cup whole milk, 1/2 and 1/2 or heavy cream

salt and pepper

Put the broth into a saucepan, add the potatoes and carrots bring to a boil, and simmer for 10 minutes, until barely tender.  

Drain the vegetables, saving the broth.  

In a large Dutch oven, cook the bacon until it is crisp.  Add the onion, celery and thyme, and cook for 2 to 3 minutes, until the onion is softened.  

                                   Add the flour, and whisk, cooking for 2 to 3 minutes.  

                         Add the reserved broth, whisking until the mixture comes to a boil.  

Add the reserved potatoes, carrots, and corn.  Bring to a simmer, and simmer for 10 minutes.  

At this point, you can cool, cover and refrigerate the soup, or add the milk, season with salt and pepper and serve.  

If you make this ahead, bring the soup to a boil, add the milk, and simmer for 10 minutes.  

As you can see, you have a really thick soup before putting the milk, 1/2&1/2, or cream into the soup, so if you want to keep it dairy-free, just add a bit more broth.  

Cook's Note:  If you don't want to use the bacon, start your saute off with 4 tablespoons of unsalted butter and proceed as directed.  

As we start another week, I'll have to make a grocery run this week for fresh veg, and a few other things I can't live without---I'm talking to you chocolate.  Please continue to support your local restaurants, and to follow the social distancing guidelines.  We walk wearing masks, there are enough people that we see along the way, that I want to make sure we are all safe.  So, stay safe, stay well, and stay home.  Ciao for now.  

Day 35, Quarantine Kitchen, Pantry Dinner

Whimsy; are you finding it during this time of social distancing?  Dr. C. and I took a walk today and passed this palm tree, and I laughed out loud.  I'm not sure when I laughed out loud last, but this tickled me.  Other interesting occurrences have included a bee swarm that decided it loved our Princess Flower; they eventually left for greener pastures.

We have also had a few monarch butterflies hatch in the yard, which gives me hope and joy.

I thought tonight would be take-out Sunday, but we decided that a pantry dinner would be the ticket.
Many Friday nights I will make either pasta with clam sauce, or linguine with scampi.

Tonight it was clam sauce; our favorite fish purveyor is closed, so no fresh clams. This dinner is ready in the time it takes to cook the pasta.  The recipe is easily halved, if there are only 2 of you, or you can multiply upwards, but, NEVER put cheese on seafood pasta. 

Pasta With Clam Sauce

Serves 4 

1/4 cup extra virgin olive oil

2 tablespoons unsalted butter

1/2 cup finely chopped onion

4 garlic cloves, minced

pinch red pepper flakes

1 teaspoon grated lemon zest

1 teaspoon dried oregano

1/2 dried basil

2 tablespoons fresh lemon juice

1/2 cup white wine

2 cans minced or chopped clams

1/4 cup finely chopped Italian parsley

salt and pepper

1 pound linguine, cooked 2 minutes short of al dente

In a large skillet, heat the oil and butter, add the onion, garlic, red pepper, lemon zest, oregano, and basil, and saute until the onion is translucent.  

                       Add the lemon juice, wine, parsley and clams.  Simmer for 3 to 4 minutes.  

                       When the pasta is cooked, drain, and toss with the sauce in the skillet, and serve.

If you can get Manila clams, you'll need about 30, add them to the sauce, and cook until they open.  Discard any unopened clams.  And you must swear you will NEVER to put cheese on seafood pasta.
As we enter another week, I'm thankful for so much; we continue to be well, and we continue to follow the guidelines for social distancing and wearing masks. Each day brings me new awareness of how our lives have changed, and will change in the coming months.  I'm grateful for those who are practicing social distancing to protect themselves and others.  Stay well and stay home. 

Day 33, Thankful, Quarantine Kitchen

When I was a kid, this picture by Normal Rockwell graced the Saturday Evening Post magazine.  I looked at it, and thought, wouldn't it be nice to have a dinner where everyone was happy, smiling, and not stressed out.  Years later, my most requested recipes have been for a Do-Ahead Thanksgiving dinner that I have taught all over the country to thousands of students.  I love hearing from students that their children are now making the dinner, and they couldn't imagine Thanksgiving without cranberry chutney or Gulliver's corn.
So, on day 33, I decided it was time to have Thanksgiving dinner; truth be told a local supermarket had some turkeys in the meat case for Easter, and I decided to take one home--fresh turkeys have about a 10-day refrigerator shelf life, so I wasn't sure when we would eat this little 10-pound guy. 
It's possible to make a Thanksgiving dinner on a weeknight and it softened for a few hours the sad national death statistics, and the horrific stories of families not being with their loved ones. 
Who can you be sad with the prospect of turkey, gravy, dressing, gravy, and veg?  The meal just makes you smile, and you remember Thanksgivings past.  There is something about this meal that comforts and soothes.  Our son and his girlfriend have been eating with us, basically, it's easier to cook for 4 people and send them home with leftovers.  And, I'm just thankful that people are trying to obey guidelines, and we are still well and safe.  So, here's our dinner with a few recipes, all simple, and do-ahead.  By the way, 4 people demolished this little guy--next time I'll go for the 14 pounder.

Gulliver's Corn

Serves 6 to 8

Gulliver's was a California restaurant chain that was famous for prime rib dinners, but the prize was their side dishes, fluffy mashed potatoes, creamed spinach, and this amazing corn. It belies the sum of its parts and is gone in a flash.

6 tablespoons (3/4 stick) unsalted butter, melted

2/3 cup freshly grated Parmesan cheese        

1 1/2 cups heavy cream

Two 16-ounce bags frozen white corn, defrosted, or kernels cut from 8 ears of sweet corn

1 1/2 teaspoons salt

1 teaspoon sugar

3 tablespoons all-purpose flour

1.      Brush a 13 x 9-inch baking dish with some of the butter.  Sprinkle 1/3 cup of the Parmesan over the bottom of the dish and tilt so the cheese is evenly distributed and adheres to the butter.  (or if you would like, you can use 4-ounce ramekins for individual servings)

2.      In a 4-quart saucepan, heat the cream until it begins to boil.  Add the corn, salt, and sugar, and heat, stirring occasionally until the mixture is almost at a boil   

3.      In the meantime, make a paste out of the remaining melted butter and the flour. Stir it into the mixture in the saucepan and cook until thickened and the liquid does come to a boil.  Remove the pan from the heat, transfer the mixture to the prepared dish, and sprinkle with the remaining 1/3 cup of cheese.

4.      Do-Ahead: At this point, you can let cool, cover, and refrigerate for up to 3 days or freeze for up to 1 month. Bring to room temperature before continuing.

5.      Preheat the oven to 350°F. Bake the corn dish until bubbling and golden brown, about 30 minutes.  (Individual ramekins will take about 15 to 20 minutes)

Lower Fat Option: If you would prefer to skip the cream, try whole milk; it’s not as luxurious, but it does the job.  

Old Fashioned Dressing

Stuffs a 14 pound turkey, or makes one 13-by-9-inch baking dish

Dressing is cooked outside the bird, stuffing is cooked inside the bird.  This a basic recipe, and the one from my childhood.  This is the most parochial of the sides at Thanksgiving; everyone's mom makes the best.  Feel free to make your fave.  Use your favorite structures white bread, and toast it in the oven.    

1 cup butter

2 cups chopped celery

2 cups chopped onion

1 tablespoon finely chopped sage (or 1 teaspoon dried)

1 tablespoon finely chopped thyme leaves (or 1 teaspoon dried)

12 cups stale dry bread cubes

1-2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 1/2 to 2 cups chicken broth

1 large egg, beaten

Preheat the oven to 350 degrees, and coat the inside of a 13-by-9-inch baking dish with non-stick cooking spray.

Cook the celery, onion, sage, and thyme in the butter over low heat and stir until the onions are translucent. Season with salt and pepper Place the bread cubes in a mixing bowl, add the celery mixture, and pour some broth over the dressing ingredients, making sure that the broth is absorbed by the bread.  Add the egg, stir to blend.  Transfer to the prepared baking dish and at this point, you can cool, cover and refrigerate the stuffing for up to 24 hours.  When ready to bake, remove the casserole from the oven for 45 minutes before baking to bring to room temperature.  Bake for 30 to 40 minutes, basting with turkey drippings halfway through the cooking time.  

Cook's note:  If you are serving a crowd, stuff the dressing into greased loaf pans and bake as directed.  Turn the stuffing out of the loaf pans, and let rest for 5 minutes.  Cut the stuffing with a serrated knife that has been coated with non-stick cooking spray and arrange the slices on a platter.

I stuff the bird with the dressing/stuffing; that's what I grew up with and it's what we do here.  Make sure the dressing/stuffing reaches 170 on an instant-read meat thermometer, and remove all the stuffing from the bird immediately.

Roasted Asparagus

Serves 4

1 pound asparagus, tough stems removed

1/4 to 1/3 cup extra virgin olive oil

salt and pepper

Preheat the oven to 400 degrees and line a baking sheet with aluminum foil, silicone or parchment.  

Put the asparagus onto the baking sheet, drizzle with olive oil, and sprinkle with salt and pepper, rolling the asparagus in the oil to coat.  

Roast for 5 minutes, until crisp/tender.  Serve hot, warm or at room temperature.  

This was my plate; I love dark meat, and I made some haricot verte to go with our dinner. If you looking for great do-ahead recipes Perfect Party Food and Happy Holidays will help you out. As we go into this next week, I wish you peace; stay well and stay safe.