two skinny jenkins


130119 – Cheesy Grits
130214, 8:21 pm
Filed under: SIDE | Tags: ,

130119_CheesyGrits

Super simple, hearty side dish.  This accompanied an AMAZING (if i do say so myself) braised pork shoulder.  The pork recipe was from the January issue of Bon Appetit, if you want to check that out.  Sorry I didn’t take the time to photograph it.  I swear it was super easy to make and looked just like the picture.

Grits:

  • 1 1/2 cups grits (not instant)
  • 2 tablespoons (1/4 stick) unsalted butter
  • 6 ounces sharp white Cheddar, shredded
  • Kosher salt and freshly ground black pepper
  • Tabasco sauce
  1. Slowly sprinkle grist over 1 quart of boiling water.
  2. Reduce heat to low, cover, and simmer, stirring occasionally, until grits are tender and resemble a porridge, 15–20 minutes.
  3. Stir in butter and cheese until melted. Season with salt & pepper, and pass the Tabasco.


130120 – Cannelini & Roasted Red Pepper Dip
130214, 8:08 pm
Filed under: APPETIZER | Tags: , , ,

130127_CaneliniRedPepperDip

So simple.  So good.  Adapted from Smitten Kitchen to be lactose- free.

  • 1 15-ounce can of white cannelini or navy beans, drained and rinsed
  • 1 red pepper
  • 2 clove garlic
  • 1/3 C lemon juice
  • Salt and fresh ground black pepper
  1. Preheat oven to 425F.  Roast the red pepper for about 15 minutes on each side, until it starts hissing and the skin is blackened.
  2. Puree the garlic in a food processor until finely chopped.  Add everything else and blend until smooth.
  3. Season to taste.

ps. I made that bread, too!



130124 – Pan Seared Rosemary Tofu w/spinach and soba
130201, 3:28 pm
Filed under: DINNER

130124_Tofu

Recipe adapted from The Flexitarian Table.

The TOFU:

Seasoning Mixture

  • 4 t finely chopped rosemary
  • 2 t finely chopped garlic
  • 1/4 t black pepper
  • 1/8 t cayenne pepper

Tofu:

  • 1 14-16 oz. package extra firm tofu, pressed and cut into 4 slabs
  • 3/4 t sea or kosher salt
  • fresh ground black pepper
  • 2 T canola or grapeseed oil
  • 1/4 C lemon juice

Instructions:

  1. Stir together seasoning mixture
  2. place tofu on a plate in a single layer.  cover with salt then rub all over with seasoning mixture.  cover with pastic wrap and refrigerate for at least 4 hours, or overnight.
  3. Take the tofu out of the refrigerator and use a paper towel to wick away moisture.  Season both sides with salt and pepper
  4. in a large skillet, heat the oil over medium heat until it shimmer.  add the tofu, increase the heat to medium high, and cook undisturbed for 4 minutes.
  5. once a golden crust has formed, flip the tofu and cook for another 4 minutes.  add the lemon juice to the pan and scrape up any caramelized bits.  remove from heat.

Stir-fry Veggies:

  • 1/2 C honey
  • 1/3 C soy sauce
  • 2 t finely grated, fresh ginger
  • 1/2 C water
  • 2 T canola oil
  • 1 lb burdock, scrubbed and cut into matchsticks (I didn’t use this at all)
  • 1 lg, 2 medium, or 3 small leeks (i did three small :) white and tender green parts only, cut into matchsticks
  • sea salt or kosher salt
  • 8 oz. carrots, peeled and cut into matchsticks
  • 2 T sesame seeds, toasted
  • 2 scallions, white parts only
  1. in a small bowl, whisk together the honey, soy sauce, ginger and water.
  2. in a large heavy skillet, heat the oil over high.  add the burdock and cook, stirring, for two minutes.  add the leaks, pinch of salt and cook until the leeks wilt, about 2 minutes.  pour in the honey mixture and bring to a boil.  reduce heat, cover, and simmer for 10 minutes.
  3. stir in the carrots, cover the pan again, and simmer until the veggies are tender, 15 to 20 minutes longer.
  4. uncover the pan, reduce the heat and simmer until the juices have reduced into a glaze.

Sobo and spinach:

  • 8 oz. sobo noodles
  • 2 T toasted sesame oil
  • 2 garlic cloves, finely chopped
  • 1.5 lb spinach
  1. cook sobo in a large pot of lightly salted water until al dente – about 6 minutes.  Drain, reserving 2 cups of cooking water.
  2. wipe the pot dry and set over medium heat.  add sesame oil and cook garlic for 30 seconds.  add the spinach, raise the heat and cook, stirring, until it’s wilted.
  3. return noodles and reserved cooking water to the pot.

Divide brothy noodles among 4 bowls, then veggies, and top with tofu.  sprinkle with toasted sesame seeds and pass a bottle of soy sauce.



120821 – The Real Dough
120822, 5:14 pm
Filed under: DINNER | Tags: , ,

Adapted From Cook’s Illustrated

  • 3 cups (16 1/2 ounces) bread flour, plus more for work surface
  • 1 teaspoons sugar
  • 3/4 teaspoon rapid-rise yeast
  • 1 1/3 cups ice water (about 10 1/2 ounces)
  • 1 tablespoon vegetable oil, plus more for work surface
  • 1 1/2 teaspoons table salt
  1. In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes.
  2. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 to 60 seconds. Remove dough from bowl and knead briefly on lightly oiled and floured countertop until smooth, about 1 minute.
  3. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.  I strongly recommend making the dough 2-3 days in advance of baking.  That way it will give you a nice and bubbly crust (like the photo!).


120714 – Summer Risotto
120714, 10:24 pm
Filed under: DINNER, DRINKS | Tags: ,

Wowsa. How could something so easy be so delicious? I love that risotto only takes about 45 minutes to make in total and a couple of dishes to wash.

oh yeah, in the background is this gin fiz recipe: http://smittenkitchen.com/2012/07/blackberry-gin-fizz/. YUM!

  • 3 cups reduced-sodium chicken broth
  • 2 cups water
  • 3/4 lb asparagus, trimmed and cut into 1-inch pieces
  • 1 small onion, finely chopped
  • 2 tablespoons unsalted butter, divided
  • 1 1/4 cups Arborio rice
  • 1/4 cup dry white wine
  • 3/4 lb medium shrimp
  • 1/2 cup grated parmesan
  • 2 tablespoons chopped lemon balm
  • 4 slices pancetta
  1. Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.
  2. Cook onion in 2 Tbsp butter with 1/4 tsp salt in a 4-qt heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
  3. Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
  4. Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. (There will be leftover broth mixture.)
  5. Stir in shrimp, lemon balm, and pancetta and cook until just cooked through, 2 to 3 minutes.
  6. Stir in asparagus, zest, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)


120110 – Southern Farewell – Sweet Potato Souffle

This sweet potato souffle was my first attempt at the dish as well as a means of cleaning out the fridge before we depart from St. Simons, GA.  Needless to say, I didn’t exactly follow the recipe so I learned a little along the way.

Ingredients

  • 2 large sweet potatoes cooked and whipped (recipe called for 3)
  • 1/2 C grated carrots (I probably used more than this)
  • 1/2 cup sugar (recipe called for 1 C – I would further reduce the sugar next time)
  • 2 eggs beaten
  • 1/4 teaspoon salt
  • 4 T butter (I would use 3 T next time)
  • 1/2 cup soy milk (recipe called for condensed milk)
  • 1 teaspoons vanilla (recipe called for 2 t which seemed like a lot)
  • 1 bag marshmallows (you can never have too many marshmallows!)

Directions

  1. Cook potatoes until tender. I like to bake them with the skin on in a covered dish with 1/4 – 1/2″ water (helps to steam them) at 400° for 35-40 minutes.
  2. Drain + peel potatoes and mash.
  3. Add sugar, eggs, salt, butter, milk and vanilla. Mix well and put in a 1 1/2 quart casserole.
  4. Bake in a preheated 325 degree oven for 25 minutes. ** RESIST THE URGE to do marshmallows here.
  5. Place marshmallows on top and return to oven for about 5 minutes or until brown on top. ** I was so excited about the marshmallows that I put them on top for step 4.  Hence the caramelization in the above photo.


120105 – Bread Pudding

I wanted to take a picture of the pudding plated, but it smelled and tasted so good that it was gone before I had a chance.  I combined two great bread pudding recipes – one from Simply Recipes and one from Gourmet – to make this amazing dessert.

Ingredients:

  • 1 baguette (homemade is best)
  • 1 cup cream
  • 3 cups milk (I used 1 cup skim and 2 cups plain soy milk)
  • 3 large eggs
  • 3 T unsalted butter, melted
  • 2 t vanilla
  • 2/3 cup
  • 1/4 teaspoon salt
  • 1/2 cup brandy
  • 1/2 cup water
  • 1 1/4 cups chopped mixed dried fruit such as raisins and apricots

Directions:

  1. Preheat oven to 375°F with rack in middle.
  2. Cut enough 1-inch pieces from baguette to measure about 5-6 cups.
  3. Stir together eggs, butter, 2/3 cup sugar, and salt in a large bowl. Then whisk in cream, milk, and vanilla.
  4. Add bread and soak, stirring occasionally, 15 minutes.
  5. Meanwhile, boil brandy and water with dried fruits in a small heavy saucepan until liquid is reduced to about 2 Tbsp, 8 to 10 minutes. Cool slightly.
  6. Stir fruit mixture into bread mixture, then transfer to a 2 Quart baking dish. Bake until custard is set and bread is golden in places, 45 minutes to 1 hour. Cool slightly before serving.



Follow

Get every new post delivered to your Inbox.