Sunday, May 28, 2017

Peppery Napa Cabbage Slaw

The neighbors invited us over for a Memorial Day picnic and I wanted to make a side dish that would feed a crowd. I found the recipe for Napa Cabbage Slaw on the Simply Recipes site. I've never used Napa Cabbage before, but this is great -- I especially like the peppery flavors, and the dressing was delicious. I think the fact that I had "hot" sesame oil added to the heat -- next time I might try it with just regular...

1/3 cup slivered almonds
4 cups (1/2 lb) coarsely shredded napa cabbage
6 ounces snow peas, sliced into half-inch slices on the diagonal
2/3 cup thinly sliced radishes
2/3 cup thinly sliced green onions (including greens)
2/3 cup lightly packed chopped cilantro

1 Tbsp plus 1 1/2 teaspoons rice vinegar (seasoned or unseasoned)
1 Tbsp sugar
1 Tbsp soy sauce
1/2 clove peeled and minced garlic (about 1/2 teaspoon)
1/4 teaspoon toasted sesame oil
1/4 teaspoon ground ginger
1/8 teaspoon cayenne powder
1/2 cup mayonnaise


Pad Thai

Everyone is home from college and all of a sudden it's hard to feed everyone again. I have no idea who suggested we try to make Pad Thai (or why, we never eat Thai food as a family) -- but I did, and it worked out really well. This recipe was adapted from The Gourmet Cookbook. This was such a hit that we didn't even have leftovers!

4T. Oyster Sauce
7 oz dried flat rice noodles
2 T. vegetable oil
2 large egg, lightly beaten
6 garlic cloves, finely chopped
3 small shallots, coarsely chopped
1 chicken breast, cut into bite sized pieces
1 package of baked tofu (rinsed, patted dry and cut into cubes)
1 bunch scallions chopped
4 T crushed roasted peanuts
1 1/2 t. red pepper flakes

Boil a big pot of water, add the noodles, remove from heat and let soak for 8 minutes
Meanwhile, add oil to a wok and heat, then scramble the eggs, remove from wok
Add more oil to the wok and cook garlic and shallots, add chicken and cook through. When chicken is cooked, add tofu for about 1 minute. Transfer everything to the bowl with the eggs.
Put noodles in the wok, add oyster sauce, add eggs and chicken, toss in scallions, peanuts and red pepper flakes, toss to combine. Serve with lime wedges.

Monday, January 16, 2017

Surprise! You are hosting dinner for 9 in three hours

All the kids were home from college and we had big plans to go ice skating and meet friends for dinner. It was Kate's last night at home,so we wanted to be sure we went someplace she liked. Long story short ... Plans changed on a dime and it was decided that we'd have dinner at home.

We ran to the grocery store and threw together a shopping list on the fly. Tenderloin was on sale, so I purchased that, Kate loves a red wine reduction sauce, and goat cheese mashed potatoes are becoming kind a traditional last-night-before-returning-to-college side dish.

Pre-heat oven to 425 degrees
Rub roast with live oil
Place in roasting pan over heavy baking sheet
Sprinkle with salt and pepper to taste
Cook for 30 minutes or until themometer reads 135 or so
Let stand at least 15 minutes before serving

Red Wine Reduction Sauce
1/2 diced shallot
1/2 c red wine
1/2 c beef stock
1T cold butter
1T Dijon mustard
1T parsley

Sautée shallots in olive oil, be careful not to burn them. Add red wine and reduce by half. Add beef stock and reduce by half. Add butter and mustard, mix well to incorporate. Sprinkle with chopped parsley and serve with the tenderloin.

Goat cheese mashed potatoes

Yukon gold potatoes (I usually do one per guest)
4 cloves of garlic, peeled
8 oz goat cheese
4 T. Butter
1/2 c. Milk
1 1/2 c. Sour cream
Parmesan cheese, grated

Boil potatoes and garlic for 25 minutes. When they are soft, drain and rice potatoes and garlic into a large bowl. Add goat cheese, butter, milk, and sour cream. Turn that mixture into abating dish and sprinkle. With Parmesan cheese. Bake at 375 for 30-40 minutes.