Deviled Eggs with Smoked Paprika

The weather here has finally begun to warm up and it's actually beginning to feel a bit more like summer. Last month the heater popped on once or twice which had me wondering if it was going to feel like March forever.

When it does heat up outside, I'm less inclined to get up in the morning to cook, preferring instead "prepared" food. This morning this took the form of deviled eggs which I put together last night. They were incredibly easy to make and a delicious start to the day.

6 hard boiled eggs, shells removed
2-3 tbsp mayonnaise
1 tbsp sliced chives
1 tsp smoked paprika
1 tsp anchovy paste
1/2 tsp prepared mustard
1/4 tsp lemon pepper
salt, to taste, if needed

extra sliced chives and smoked paprika, for garnish

Cut the eggs in half lengthwise. Remove the yolks and place them into a small bowl.

To the yolks add two tablespoons of mayonnaise (to start), chives, paprika, anchovy paste, mustard and lemon pepper. Mash everything together with a fork until well blended.

If the mixture seems too dry, then add more mayonnaise until you get a consistency you like.

Taste and add salt if necessary. The anchovy paste usually provides enough salt.

Divide the deviled yolk mixture evenly between the egg whites by dropping it into the cavities left by the egg yolks.

Garnish with chopped chives and a small sprinkling of smoked paprika, if desired.

Broccoli Crunch Salad with Prosciutto and Feta

(about 4 servings)

I haven't set foot in Whole Foods since I left Texas. The closest one is in Seattle, I think. It's all fine. There's a small country market nearby that has great produce, sustainable fish and seafood, a good butcher and an adequate bulk food and spice section. I don't give WF much thought these days, although I was thinking about their Broccoli Crunch Salad the other day. I used to grab a tub or two whenever I was too lazy or busy to make my own.

This version is less sweet and more savory. It contains prosciutto in place of bacon and I have gotten into the habit of adding feta cheese of late because I love that briny goodness.

3.5oz mildly smoked lean prosciutto, diced

1/2 small red onion, thinly sliced
1/4 cup mayonnaise
1/4 cup plain yogurt
2 tbsp apple cider vinegar
1 tsp honey, or more to taste

6 cups broccoli florets, cut into bite sized pieces 

1/3 cup crumbled feta cheese
3 tbsp cashews, toasted
3 tbsp dried currants
salt, if needed

Fry the prosciutto in a non-stick skillet over medium heat until it's browned and crispy. Stir in the red onion slices and cook until they are limp. Remove from heat and set aside.

Whisk together the mayonnaise, yogurt, apple cider vinegar and honey in a large bowl.

Add the broccoli, prosciutto and onion mixture, feta, cashews and currants. Toss until everything is evening coated with the dressing. Taste and add a bit of salt if needed.

Serve. This salad keeps really well, refrigerated.

Sweet and Spicy Pecans

Recently a friend introduced me to Trader Joe's, Sweet and Spicy Pecans. They were delicious. I had planned on adding those pecans to my salads, but I managed to polish them off within two days by snacking on them instead.

This week I made several batches of sweet and salty pecans. I tried out various combinations of oils and butter, sugar and honey, cayenne and paprika. The following was my favorite version. Butter, honey, Sucanat, cayenne and a very aromatic sweet Hungarian paprika which my landlord brought back for me from Budapest, a few weeks ago.

If you are looking for a Trader Joe's copycat recipe, then look elsewhere. These pecans are more subtle. They aren't as sugary nor do they pack quite the same punch in the heat department, but I really like how they turned out. This is a good thing because there isn't any pressure for me to return to Silverdale, just to grab another bag or two.

2 tbsp. honey
2 tbsp. butter
2 tbsp Sucanat
1 tsp sweet Hungarian paprika
1/2 tsp. salt
a "generous" 1/4 tsp cayenne
1/4 tsp. freshly ground black pepper
8-9 oz shelled pecans

Place the honey and butter into a small saucepan over low heat.

Preheat oven to 275°F.

While the honey and butter are heating up, combine the Sucanat, paprika, salt, cayenne and black pepper in a small bowl and set aside.

When the honey and butter mixture is hot and smooth, remove from heat and stir in the pecans.

Sprinkle the spiced Sucanat mixture over the pecans and toss until they are evenly coated.

Spread the pecans onto a cookie sheet (lined with parchment paper or a silicone mat) in a single layer. Bake for about 35-45 minutes or until they are evenly toasted.

Remove from oven and cool on the cookie sheet. Store in a sealed container.

Poutine

(about 3 servings)

These days poutine is more readily available across Canada. When I was younger, it was difficult to find outside of Québec. I first encountered it in my early 20's on a trip to Montréal. It was love at first bite. I recall the stares followed by laughter whenever I ordered it because I would ask for,  "Une ´poo-teen`, s'il vous plaît".

Essentially poutine is a serving of (deep fried) french fries sprinkled with fresh cheese curds and then covered with gravy. The gravy often appears to be thick and enhanced with Bisto (my mum returned with two boxes of the stuff the last time we visited Vancouver Island). It all depends on where, and who is making it. Nevertheless, poutine always seems to taste better in Québec.

Recently I visited the Tillamook Cheese Factory in northern Oregon. I brought back a bag of cheese curds which were delicious, although they didn't "squeak" like the ones in Canada do.

gravy (about 1 cup)
1 tbsp butter
1 medium yellow onion, chopped
1 1/2 cups water
2 tsp Organic Better Than Bouillon Low Sodium Beef Base
1 tsp apple cider vinegar
a few grinds of black pepper
1 pinch dried thyme
1/4 cup dry red wine
1 tbsp (add a tsp or two more if you prefer a thicker gravy) all purpose unbleached flour

Place a skillet over medium heat and add the butter. When the butter begins to froth, stir in the onions, then lower the heat a touch. Cook,stirring from time to time for about 30 minutes or until the onions are an even medium brown.

Stir in the water, beef base, vinegar, black pepper, and thyme. Simmer gently for about 10-15 minutes.

Strain the gravy though a sieve and press as much of the soft onion through as possible. Set aside. (You'll add the wine and flour later).

oven fries
1 1/4 lb potatoes, cut into 1/3 inch thick matchsticks (russets will be somewhat crispier; I used Yukon golds)
salt
1 tbsp olive oil
a few grinds of pepper

Preheat oven to 450°F.

Sprinkle the potatoes with salt and allow to sit for about 8-10 minutes. Dry the potatoes with a towel as best you can.

Drizzle the potatoes with olive oil and sprinkle with pepper. Toss until they are evenly coated.

Place the potatoes in a single layer on a cookie sheet (lined with parchment paper for easier cleanup).

Bake for about 10-15  minutes or until they have browned nicely.

assembly
2/3 cup cheese curds

Before you remove the potatoes from the oven, whisk together the red wine and flour. Add this to the gravy and set over medium heat.

Bring the mixture to a gentle simmer and cook for about 2 minutes. Remove from heat and keep warm.

Remove the "fries" from the oven when done and place into a pasta type dish. Sprinkle the cheese curds evenly over the fries and then pour the gravy over both. Serve immediately.

Sun-Dried Tomato & Smoked Mozzarella Cheese Spread

(about 1 1/2 cups)

If you have a food processor handy, then this cheese spread will come together in practically no time at all. The sun-dried tomato and smoked mozzarella are absolutely terrific together.

8 oz cream cheese, cut up
4 oz *smoked mozzarella (see note below)
1/4 cup sun dried tomatoes packed in olive oil and drained
1/4 cup grated pecorino romano cheese
1/2 tsp finely chopped fresh garlic, or to taste
2 pinches cayenne pepper
salt, to taste

Place all of the ingredients, except the salt into the bowl of a food processor.

Run the motor until everything is well combined. You might have to stop and scrape down the sides once or twice. *I used a very soft, smoked mozzarella cheese from Trader Joe's. If you use a firmer type mozzarella, you might want to add a small amount of olive oil (from the sun-dried tomatoes), sour cream, plain yogurt, white wine or milk, if the processed spread seems too thick. Anything you have on hand to thin it out a bit.

Taste, and add salt and more garlic if needed. Pulse a few more times to combine thoroughly.

This spread tastes best if allowed to sit for an hour or two before serving. It will keep refrigerated for about a week or so.

Turmeric & Ginger Pickled Eggs

One thing I noticed soon after I began purchasing my eggs directly from the farmer, was how difficult it was to peel them after I boiled them. The egg white would stubbornly cling to the shell I was trying to remove. After doing a bit of research I learned it was preferable to drop farm fresh eggs directly into hot water, rather than cold water. This made timing the eggs difficult for me. So, I picked up one of those egg timers that you place directly into the pot with the eggs. It changes color as the eggs cook. Regardless of how many eggs, or their size, this little gizmo appears to time them perfectly. I have used it a few times now, and my eggs have turned out perfect each time.

Another thing I learned about fresh eggs is that hens lay far fewer of them when the days get shorter. After coming home empty handed several times, I grabbed several dozen eggs when I finally made it to the farm really early, before the sun was up.

These pickled eggs are very easy to make. The seasoning is quite nice and the eggs take on a lovely yellow hue from the turmeric.

a dozen or more hard boiled eggs

Place the eggs into a sterilized jar (with lid), taking care not to squeeze them in too tightly.  Add cold water to cover the eggs, then carefully pour the water into a measuring cup to determine the amount of pickling marinade you will require.

For approximately every cup of marinade needed, combine:
1/2 cup apple cider vinegar
1/2 cup water
2-3 thin slices fresh ginger
1 tbsp sucanat or brown sugar
1 tsp turmeric
1 tsp yellow mustard seeds
1/2 tsp ground cardamom
1/2 tsp salt
1 pinch red pepper flakes

Combine all of the marinade ingredients into a saucepan with a lid. Bring the mixture to a simmer, lower the heat, cover the pot and cook for about 8-10 minutes.

Pour the hot marinade over the eggs. Add a small amount of water if the liquid doesn't cover the eggs completely. Cover the jar with a sterilized lid and allow to cool.

Refrigerate. Give the jar a gentle shake every day. The eggs will be ready to eat in 4-5 days. They will keep up to a month refrigerated. 

Spice Cookies

(about 6 dozen 2" cookies)

This recipe makes a nice crisp spiced cookie, which isn't too sweet, and keeps well in a tin.

cookies
1 1/4 cup all purpose flour
1 1/4 cup whole wheat pastry flour
1/2 cup sugar
2 tsp cinnamon
1 tsp cardamom
1/2 tsp ground ginger
1/2 tsp ground anise seed
1/4 tsp allspice
1/4 tsp cloves
1/4 tsp nutmeg
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
2 sticks butter (1 cup), softened
1/4 cup brown sugar, lightly packed
3-4 tbsp half and half or milk

Combine the flours, sugar, cinnamon, cardamom, ginger, anise, allspice, cloves, nutmeg, salt, baking soda and baking powder until thoroughly mixed. Set aside.

With a wooden spoon, beat together the butter and brown sugar in a large bowl until fluffy; about 2 minutes.

Gradually add the flour mixture to the butter and brown sugar. Sprinkle the half and half or milk over the cookie mixture, a tablespoon at a time until the dough begins to form a ball.  Knead a few times and set aside.

Preheat oven to 350° F.

Roll out a piece of dough on a lightly floured surface until it's about 1/5" thick and cut out the cookies. Place the cookies on parchment paper or a silicone baking mat about 1/2" apart.

Gather the scraps, combine with another piece of dough and roll out again. Continue until all of the dough is used up.

Bake the cookies in the middle of the oven on one row for about 10-14 minutes or until they begin to lightly brown along the edges. Remove from oven and allow the cookies to cool on the baking sheets.

glaze
1/2 cup icing sugar
1 tsp meringue powder
1/2 tsp pure lemon extract
about 1 tbsp water, give or take

Combine the icing sugar and meringue powder in a small bowl. Stir in the lemon extract, then very slowly add the water until you have a glaze that is thin enough to drizzle over the cookies.

Allow the glaze to harden for about 3 hours before transferring the cookies to a tin.

Smoked Salmon Spread

(about 1 1/2 - 2 cups)

For my first batch, I tried one part smoked salmon to two parts neufchâtel. The spread was quite tasty, however I much preferred this beefed up version which used equal amounts of smoked salmon and cheese.

This spread tasted better the next day after the flavors had the chance to meld a bit. It will keep refrigerated for about one week.

8 oz neufchâtel or cream cheese
2 tsp freshly squeezed lemon juice
1-2 tsp hot creamed horseradish, or to taste
2 tsp fresh dill, minced or 1/2 tsp dried dill
2 tbsp plain yogurt or sour cream
1-2 tbsp milk
8 oz hot smoked salmon
1 green onion, sliced
salt and pepper to taste

Place the neufchâtel or cream cheese into the bowl of a food processor along with the lemon juice, horseradish, dill yogurt and 1 tablespoon milk. Run the processor until everything is thoroughly combined. Add the second tablespoon of milk if the mixture seems too stiff.

Scrape down the sides and add the hot smoked salmon. Pulse a few times and taste. Add the green onion as well as salt and freshly ground pepper if needed. Pulse until just combined.

The salmon spread tastes better if allowed to sit for at least 3-4 hours. Can be kept refrigerated for about one week.

Alder Smoked Sockeye Salmon

(about 3 lbs)

I've wanted to try smoking salmon the moment my mum mentioned she had a smoker in her garage. I finally got around to it this week. This was my first attempt at smoking anything and boy was I ever thrilled with the results! The salmon was amazing! I'm having a hard time keeping out of it. It's like having a box of chocolates in the house.

This recipe came together after I looked at several sources both online and at the local library, as well as tidbits gleaned here and there from chatting with people in and around Sequim. I used alder chips because that appears to be the preferred wood for smoking salmon here on the Olympic Peninsula.

I used less salt than some of the recipes suggested because I was fearful my salmon would turn out too salty, especially if it sat in a brine for close to a day. That length of time appealed to me, although I can't really rationalize that sentiment. In any case, the amount of salt I did use appears to have been plenty. Despite the 17 hours or so the salmon soaked in the brine, the finished fish turned out fine.

brine
3 cups water (1 cup hot, 2 cups cold)
1/4 cup kosher or non-iodized salt
1/2 cup sucanat or brown sugar
2 tsp crushed black peppercorns

Combine the salt with one cup of hot water (in a non-reactive bowl or dish large enough to hold the brine as well as the salmon) and stir until the salt has dissolved. Add the sucanat and stir until that has dissolved. Stir in the crushed peppercorns. Set aside until the mixture has cooled down.

Add the remaining two cups of cold water to the brine.

3 1/2 lbs fresh wild caught sockeye salmon fillets, skin left on

Rinse the salmon in cold water and cut into large pieces. I had two large fillets. I cut each into 3 pieces, each piece about 5-6 inches in length.

Place the salmon into the brine skin side down making sure it's submerged in the liquid. (Skin side down makes it easier to remove the pieces the next day). Cover with plastic wrap and refrigerate. Use a small plate to weigh down the fish if necessary.

Allow the fish to soak for about 15 - 24 hours. The longer the fish is in the brine, the saltier it will become. I soaked mine for about 17 1/2 hours which seemed just about right for me.

coarsely cracked black pepper (optional)

Remove the fish and pat dry. Sprinkle with freshly cracked black pepper, if desired. Arrange on a rack, skin side down (I used the rack from the smoker) and let it dry for about 3-4  hours in a cool place. Ideally this should happen underneath a fan or in a breezy location. My mum's back deck was perfect for this; cool and windy. The surface of the salmon will become smooth and shiny. This is called the pellicle. Once the pellicle has formed, you can store your salmon in the refrigerator for a few hours if you plan on delaying the smoking for a bit.

alder wood chips soaked in water for about 30-45 minutes (amount of chips determined by the smoker you are using)

Remove the fish from the rack. Clean the rack and lightly oil it. Place the salmon on the oiled rack, skin side down, not touching.

Prepare your smoker.

The smoker I'm using has a thermostat which I set to roughly about **100°F. I smoked the fish for about 1 hour at this temperature before brushing it with the glaze I made, below.

glaze
honey
fresh lime juice
fresh lime zest

Combine the honey with the lime juice until you have a glaze thin enough to brush. The amount of juice will depend on how thick/stiff your honey is. Stir in the zest and brush some of this mixture over the salmon. (Brush the salmon with the glaze every hour or so). After the glaze was applied I smoked the fish for another 1 1/2 hours at around 100°F.

Then I increased the temperature to about 150°F and smoked the salmon for about 3 hours (for half this time I left the vent on the hood of the smoker open and then closed it for the remaining time). All together the salmon was in the smoker for about ***5-6 hours. The internal temperature of the fish should reach about 130°F to 140°F when it's done.

The thicker pieces turned out perfect and the thinner pieces were a bit on the dry side, although they weren't any dryer than the hot smoked salmon I've picked up at the market. I didn't have an instant read thermometer which might have helped determine how much time the salmon needed to remain in the smoker.

** Several people mentioned it's best to begin with a low temperature and increase that slightly over time. The reason for this is that if the temperature is too high, especially at the beginning, the salmon will "bleed" a large amount of a white substance which means the fish will likely be dryer than it should be. A small amount of this stuff is normal.

***This time will vary depending on the thickness of your salmon and the temperature and type of smoker.

I'm told the smoked salmon will keep for about a week or so, well wrapped in the refrigerator. I also froze several pieces.

Microwaved Corn on the Cob

Yesterday while I was out for my walk, I stopped by the U-pick farm. A neighbor mentioned they were selling freshly picked corn for 25¢ an ear, which is a bargain in this neck of the woods. I grabbed a few for snacking.

Corn is quick and easy to prepare in the microwave if you are just cooking one or two ears. It beats bringing a pot of water to a boil.

per serving
1 ear corn, leave the husk on, 
but trim the ends (see photo below)

serve with butter and/or salt

The fresher the corn, the less time to microwave is required. I have been giving these freshly picked ears (cooking one at a time) about 3 minutes at the high setting, using a 1000 watt oven (adjust accordingly). You might have to add an extra minute or so if the corn is a few days older. To cook two or three cobs at once, increase the time by 1-3 minutes. You might have to experiment a bit with your oven until you get a feel for it.

Remove the corn from the oven and allow to sit for about 2 minutes. It will be hot.

Carefully peel back the husks and enjoy.

*If you remove the husk and the corn is not cooked enough to your liking, then wrap the cob in a moist paper towel and microwave it a bit longer.

Roasted Beets with Blue Cheese & Walnuts

(4-6 servings)

My move left me sore and exhausted, but I'm thrilled that's behind me. I have spent the better part of two weeks taking it easy and recuperating at a friend's house. My friend has the most amazing kitchen. Thing is, she doesn't cook and I have been so tired, I haven't felt much like cooking either. Instead, I have been happily consuming frozen dinners and small containers of yogurt, lol.

This beet salad will probably be the last thing I prepare for a while. (In a few days I'll be on my way to Santa Fe, MN.) I haven't cooked beets nearly as often as I did a few years ago. Back then I was consuming about two pounds of them a week. Too much of a good thing has its disadvantages.

This salad of roasted beets, blue cheese and toasted nuts is delicious. It makes me wish I'd made more use of this fabulous kitchen.

2 lbs small beets
3-4 tbsp balsamic vinegar
3-4 tbsp freshly squeezed orange juice
1/2 tsp very fine orange zest
1/3 cup walnuts, lightly toasted
1/4 cup blue cheese, crumbled
2 tbsp parsley, chopped
salt and freshly cracked black pepper, as needed

Preheat oven to 450°F.

Wash the beets and trim off the leaves if they have any. Reserve those for another use. Place 2-3 beets onto squares of foil and enclose the foil around them until you have a small packet. You will have two to four of them depending on the size of your beets.

Place the packets onto a baking sheet and bake for about 50-70 minutes or until the beets have softened and can easily be pierced with a knife. Remove from oven. Open up the tops of the packets to prevent them from cooking further and cool until they can be handled.

Slip the peels off the beets, cut them into small wedges and place them into a large bowl.

Combine 3 tablespoons each of the vinegar and orange juice and stir in the orange zest. Taste, and add more vinegar or juice to your liking. Pour this mixture over the warm beets and toss until they are evenly coated. Cool the beets to room temperature.

To serve, top the beets with toasted walnuts, blue cheese and parsley. Add a pinch of salt and cracked pepper, if desired.

Almost 3 Ingredient Tuna Salad

I lost my job on Valentine’s Day.  After mulling things over for a week or so, a plan of sorts fell into place. I sold my old house. The movers will be here in a couple of days and by the end of this week I'll be living with friends. But, it really isn’t as dire as it sounds!

Next month I will head out on an extended road trip. It’s been over 5 years since my last vacation and I can’t wait to hit the road. I have no idea at all how long I will be gone. I'll be heading west (via Amarillo) to Santa Fe and Taos. From there I’m thinking of Mesa Verde, Four Corners, Bryce Canyon, Zion National Park, The Grand Canyon, Flagstaff, Petrified Forest and Phoenix before landing in San Diego. There’s so much to see in this country!

Once I’m in California, I’ll explore the southern coast and spend a bit of time in L.A. where I have family. Then I will head north to Santa Cruz and Capitola, two places I visited and loved years ago. I’m planning on exploring the entire coast right up to Canada.

I doubt I will be cooking much unless I rent something with a kitchenette for a week or so here and there. I do plan to continue blogging because I imagine I will come across some pretty amazing meals.

In any case, my cupboards are almost bare. For lunch today I managed to scrape together a really simple tuna salad. I used 3 ingredients, well 4 if you count the black pepper, lol.

I bound the salad together with mayonnaise because that’s all I had. You can lighten this up by replacing half or all of the mayo with plain yogurt or light sour cream, if you prefer.

2-3  tbsp dill pickles, finely diced

1-2 tbsp mayonnaise

5oz chunk light tuna packed in water and drained

a few grinds of black pepper, to taste

Place everything into a small bowl and combine until thoroughly mixed.

Serve.

Chicken Potstickers

(about 60 potstickers)

I have to admit I'm pretty inept when it comes to forming potstickers. I can't seem to get the folds right and trying to put them together correctly takes me way too long. I usually give up after a few tries and end up folding them into simple half moon shapes similar to pierogies. It's much faster that way and they still taste the same, so ultimately it doesn't matter. I'm still in awe of my dim sum teacher in Toronto, who could fold dumplings into various shapes in mere seconds while holding a conversation with you and maintaining eye contact!

These delicious dumplings freeze really well, so if you are inclined, double this recipe to enjoy more of them at a later date.

potstickers
4-5 dried shitaki mushroom caps
1 cup hot water
1 lb napa cabbage
3/4 lb ground chicken
2 green onions, sliced
2 tbsp fresh cilantro, chopped
2-3 tsp fresh ginger, minced
1 tbsp tamari or soy sauce
2 tsp toasted sesame oil
2-3 cloves garlic, minced or pressed
1/2 tsp salt
1-2 pinches red pepper flakes
60 potsticker wrappers
sesame oil for frying
water

Soak the mushrooms in hot water for about 15-20 minutes. Set aside.

Meanwhile shred the cabbage into a microwave-proof bowl. Cover with wrap and microwave at one minute intervals until the cabbage has softened. Remove and cool.

Remove the mushrooms from the water and gently squeeze. Discard any hard stems and slice the caps into thin strips. Place them into a large mixing bowl.

Gently squeeze the cooled cabbage to release some of its excess moisture. You do not need to squeeze it completely dry. Add the cabbage, chicken, green onions, cilantro, ginger, tamari, sesame oil, garlic, salt and red pepper flakes to the mushrooms.

Mix thoroughly until everything is well combined. The filling will be on the wet side. At this point you can fry a small amount to adjust the seasoning, if you like.

To form the potstickers, place a generous teaspoonful into the center of each wrapper; make sure to leave the edges clear otherwise the dumplings will be difficult to seal. Lightly moisten the edges with water and then fold them together in half, pressing the edges together firmly. If you wish to pleat them, then have a look here. Smooth half moon shapes are fine if you find the pleating process as difficult as I do.

To freeze your finished potstickers, place them onto a cookie sheet lined with parchment paper in a single layer and not touching each other. Place the sheet into your freezer for about one hour, then remove and place the frozen potstickers into freezer bags for further freezing.

To cook the potstickers, heat a small amount of sesame oil in a heavy non-stick skillet with a tight fitting lid over a medium-high flame.

Place the potstickers into the skillet in a single layer, then add about 3-4 tbsp of water. Cover the skillet and reduce the flame to about medium or a touch lower. Steam the dumplings for about  5-7 minutes if they are fresh; 8-11 minutes if they are frozen (do not thaw them out first). Adjust the flame as needed to keep the bottoms from burning; the bottoms should just be nicely browned and slightly crispy.

If there's still a bit of water in the skillet when you remove the lid, then just cook another minute or two until the liquid has evaporated.

Serve with the dipping sauce, (see below).

potsticker dipping sauce
1/3 cup tamari or soy sauce
1/4 cup mirin or rice wine
3-4 tbsp rice vinegar
1 green onion, sliced
2 tsp toasted sesame oil
1/2 tsp chili paste, or to taste

Combine all of the sauce ingredients in a small bowl.

Serve with the potstickers.

Chile con Queso, Made with Real Cheese (gluten free)

(about 6 servings)

If you are a huge fan of Velveeta, this recipe might not be for you. This Chili con Queso is different from the stuff you might find in a restaurant. I used a sharp cheddar cheese which I thought was quite good in this, however I did get one complaint, lol. Everyone else dug right in!

1 1/2 tbsp butter
1/2 a large yellow onion finely diced
2 cloves garlic pressed
1-2 jalapeno peppers, seeded and diced (or something hotter, if you prefer)
2 tbsp rice flour
one 14.5oz can diced tomatoes
1/2 cup vegetable broth
3-4 cups shredded cheese, about 3/4-1 lb; use cheddar or a combination of cheddar and Monterey Jack
salt, to taste
1/4 cup cilantro, chopped

Melt the butter in a saucepan over a medium flame and add the onion, garlic and jalapeno pepper. Saute for about 5 minutes or until the vegetables are soft.

Sprinkle the rice flour evenly over the vegetables and then quickly stir in. Add the canned tomatoes and stir, then add the vegetable broth. Cook for about 2-3 minutes or until the sauce has thickened.

Lower the flame to medium-low and add the cheese by the handful, each time stirring until it's completely melted (you might not need to add all of the cheese; taste as you go along). Check and add salt, if needed.

Remove from heat and stir in the cilantro. Serve.

Smoked Oyster Spread

(about 1/2 cup)

A fellow I met in high school introduced me to this delicious spread. He used to serve it on hot buttered toast. It's also great with crackers.

1 3.7oz tin smoked oysters
1/2 cup extra sharp cheddar cheese, grated
1 tbsp red onion, finely diced
1 or 2 pinches cayenne (optional)
1-2 tsp sour cream or plain greek yogurt (if needed)

fine onion slices for garnish

crackers for serving

Drain the oysters and place into a small bowl. Add the cheese, diced onion and cayenne, if using.

Mash everything together with a fork. Add a small amount of sour cream or yogurt if the mixture seems dry.

Serve with crackers.

Scotch Eggs

(6 servings)

Scotch eggs are wonderful for breakfast, brunch or an afternoon snack. I've even had them at a local pub for dinner.

I believe their success depends mainly on the type of sausage meat you use. My butcher offers a wonderful lean breakfast style sausage which is delicious on its own and fantastic when used in this recipe.

6 medium eggs
1 1/4 lb bulk lean turkey or pork sausage
3 tbs chopped fresh parsley
1 tbsp chopped fresh sage
1 tbsp mustard
1 1/2 tsp Worcestershire sauce

1-2 tbsp coconut oil (or high temperature oil) for frying

mustard for serving

Place the eggs in a pot (with a tight fitting lid) and fill with enough cold water to cover them by about an inch.

On the stove top, heat the water until it just begins to simmer, then cover the pot, remove from heat and allow to sit undisturbed for 5 minutes. I used medium sized eggs and when the dish was finished the yolks were still slightly soft. Adjust the time accordingly if you prefer your yolks softer or harder or if your eggs are larger or smaller.

Drain the eggs and run cold water over them. Crack the shells and peel the eggs. Set aside.

In a bowl combine the sausage meat, parsley, sage, mustard and Worcestershire sauce. Divide the mixture into six even pieces.

Flatten the meat into an oval and place an egg in the middle. Carefully wrap the meat around the egg and press until the edges are completely sealed. It's worth spending extra time for this step because the meat will shrink somewhat while it's frying and if the edges haven't been sealed adequately, they will pop open.

Heat the oil in a large skillet with a lid. Fry the scotch eggs over a medium high flame for about 7-9 minutes or until they are evenly browned on all sides. Cover the skillet and reduce the flame to about medium. Cook for about 9-12 minutes or until the meat is thoroughly cooked. About midway through turn the scotch eggs over.

Serve with mustard.

Roasted Garlic Hummus

(about 1 1/4 cups)

Hummus is one of those dishes I really ought to make more often. It's relatively inexpensive, nutritious and comes together quickly if you happen to have a food processor.

I came across a recipe recently where the author suggested the secret to a smooth and creamy hummus was the order in which you added your ingredients to the food processor. She began with the tahini and lemon juice and ended with the chickpeas and water. I decided to give this a try and I have to agree, my hummus was indeed smoother than usual.

2 heads garlic

1/4 cup tahini

2 tbsp freshly squeezed lemon juice

1 tbsp olive oil

1/2 tsp cumin

1/2 tsp salt, or to taste

15oz can chickpeas, drained and rinsed

2-3 tbsp water

olive oil for serving

a few pinches of cumin, paprika or sesame seeds for garnish (optional)

Roast the garlic following these instructions. Set aside to cool.

Place the tahini and lemon juice into the bowl of a food processor. Let the motor run for a minute or two until the mixture is light and creamy.

Scrape down the sides and add the olive oil, cumin and salt. Process for about 30 seconds.

Add half of the chickpeas and process for another minute.

Scrape down the sides and add the remaining chickpeas. Squeeze out all of the roasted garlic from both heads and add to the bowl of the food processor. Run the motor for about 2 minutes or until smooth and creamy.

The hummus will probably be quite thick (mine was). Slowly add the water a tablespoon at a time and process in between until you have the desired consistency.

Place the hummus on a plate. Drizzle a small amount of olive oil over the surface.  Sprinkle with cumin, paprika or sesame seeds if desired.

Pickled Eggs & Beets

(12 pickled eggs)

Just this week we saw the temperature hit 99°F (37°C) in Dallas. I actually didn't mind it, the air was relatively dry, there was a slight breeze and it just felt like a nice summer day. If  this trend continued for the next three or four months, I'd be delighted, however in another week or two the breeze will vanish and the temperature will climb and (more or less) remain in the triple digits. Hot enough to break into a sweat walking to your car, hot enough to burn your hands on the steering wheel.

Despite the air conditioned house, I pretty much lose interest in cooking and eating, which trust me in my case isn't a bad thing, lol. I prefer snacking on cold dishes and whenever I'm inclined I'll prepare something along those lines. This week it's pickled eggs and beets. They were considered bar food (sans beets) where I grew up in Alberta. Frequently you'd find a huge jar filled with dozens of eggs next to the cash register. They were often quite rubbery, the result (I suspect) of the ratio of vinegar to water and perhaps the amount of time they had spent up on the bar.

I used medium sized eggs for this, which are more difficult to find (at least here in Dallas) than you might imagine. I would have preferred using small eggs, but I haven't seen those in years. I'm planning on checking out the Dallas Farmer's Market for small eggs next week. I might be pleasantly surprised.

1 3/4 cups water
3 medium raw beets, trimmed, peeled and cut into wedges
1/4 large sweet onion, sliced
12 hard boiled medium eggs, shells removed
1 cup apple cider vinegar
2-3 tbsp sucanat, honey or brown sugar, to taste
1 tbsp whole mustard seeds
9-12 whole peppercorns
1/2 tsp salt, or to taste
a pinch or two ground ginger
a pinch or two allspice
a pinch or two cinnamon
a pinch or two cayenne pepper

Sterilize a large glass jar and lid (about 46oz). Set aside.

Place the water, beets and onion into a saucepan and bring to a simmer. Cook the beets until tender; about 10-15 minutes.

Scoop out the beets and onions with a slotted spoon (reserving the cooking liquid). Place them into the sterilized jar alternating them with the eggs.

Add the vinegar, sucanat, mustard seeds, peppercorns, salt, ginger, allspice, cinnamon and cayenne to the saucepan. Bring the mixture to a boil then reduce the heat and simmer for about 4-5 minutes.

Pour the hot liquid over the eggs, beets and onion. Add a small amount of water if the liquid doesn't cover the eggs and beets completely. Cover the jar with the sterilized lid and allow to cool.

Refrigerate. Give the jar a gentle shake every day. The eggs and beets will be ready to eat in 4-5 days. They will keep up to a month refrigerated. These eggs are great as a snack or cut up in a salad.

Intensely Chocolaty Fudgesicles

(6 -  1/2 cup ice pops)

A few weeks ago a neighbor gave me a set of popsicle molds. They were larger than what she expected and in the meantime she's managed to find some with a smaller capacity. These hold half a cup of liquid each.

I hadn't really thought much about making my own popsicles, but since getting this set I haven't been able to stop. There have been a few times I've had a new mixture ready to freeze before I even finished eating the previous batch! Up to now, these creamy fudgesicles by far have been my favorite. They are intensely chocolaty, so much better than anything you might hope to find at the store.

2 cups milk, I used 1%
1 tbsp cocoa powder, I used Hershey's Special Dark
1 tbsp corn starch
1/3 cup half & half
1 cup, plus 2 tbsp bittersweet or semisweet chocolate chips 

Pour the milk into a saucepan. Combine the cocoa powder and cornstarch in a small bowl and whisk in the half & half until you have a smooth lump free mixture. Whisk this into the milk and place the saucepan over a medium flame.

Bring the mixture to a simmer and keep stirring or whisking for about one minute. Remove the pot from the stove.

Whisk in the chocolate chips until they are completely melted. Pour the warm chocolate mixture into the molds. After they have cooled, put the handles in place. Freeze them until they are solid; at least 4 - 5 hours.

To serve, run each one carefully under hot water until you can wiggle the fudgesicle out of its mold.

Butternut Squash and Tahini Spread

(about 6 servings)

Recently I received "Jerusalem" by Yotam Ottolenghi and Sami Tamimi as a birthday present. I was thrilled because this is a book I was planning on getting after thoroughly enjoying Ottolenghi's, "Plenty". Unlike Plenty, Jerusalem is not strictly vegetarian. It explores (the London based) Ottolenghi's and Tamimi's vibrant cultures and cuisines of their home city. This delightful cookbook contains wonderful recipes, interesting anecdotes and beautiful photographs of both food and one of the most intriguing cities on this earth.

There are quite a few recipes I have bookmarked to try. I decided to start with this butternut squash and tahini spread. It reminds me a bit of a recipe in one of Paula Wolfert's cookbooks, but I think she uses summer squash and adds cumin and lemon juice to her version.

I've made a few minor changes (I'm not a big fan of raw garlic [two cloves seemed a lot] and I didn't have date syrup), however you can find the original recipe reprinted at, The Guardian.

This spread is amazing, and for me a welcome change from baba ghanoush which I make frequently.

adapted from Jerusalem, by Yotam Ottolenghi and Sami Tamimi, ©2012
1  large butternut squash, about 2 lbs

4 small garlic cloves, peeled

1 tbsp olive oil
1 tsp ground cinnamon
1/2 tsp salt
5 tbsp tahini paste
1/2 cup Greek yogurt
1 1/2 tsp molasses
1/2 tsp water, if the molasses are super thick
1 tsp white sesame seeds, lightly toasted

1 tbsp fresh coriander, chopped

Preheat oven to 400°F.

Wash the squash and cut in half lengthwise. Scoop out the seeds and then cut each half in half again, lengthwise.

Arrange in a single layer on a baking sheet lined with parchment paper with the skin side down.

Place one garlic clove onto each of the four pieces, then drizzle the olive oil evenly over the squash. Sprinkle the cinnamon evenly over the squash followed by the salt.

Bake for about 1 1/2 hours or until the squash is tender. Remove from oven and allow to cool completely.

Remove the roasted garlic cloves and place those into the bowl of a food processor. Scrape the squash flesh out of the skins and add that to the food processor as well.

Add the tahini and yogurt. Cover and pulse until the mixture is smooth. Taste and adjust the seasoning if necessary. (I was tempted to add a pinch of cayenne at this point, but I stopped myself; perhaps next time.)

Spread the squash mixture over a plate. Drizzle the molasses (thinned with water if it's too thick) over the spread. Sprinkle with the sesame seeds and chopped coriander.

Serve with cut up vegetables, crackers or pita bread.