Skirt steak! Not something I make with any regularity. But it was FULL of good, beefy flavor. It marinated for just about an hour in an oil/soy sauce mixture and grilled for 2-3 minutes per side. Topped with some caramelized onions. Really good stuff! I forgot to remind my hubby to slice it across the grain – but it really didn’t matter much because the meat was super-tender.

The other night I opened the freezer door and stared in there, wondering what to fix for dinner. You ever do this too? Chorizo? No, not for dinner. Must have bought that 6 months ago when our son-in-law was coming down, then I didn’t use it (he loves chorizo, obviously). Andouille sausage? No; I usually use that with something else, not as an entrée; not time for that. Chicken breasts? No, tired of those. Oh, what’s that package? Skirt steak. Well, why not? It had been in the freezer for well over a year, probably longer than that, and it had gotten tucked under something else so I hadn’t noticed it. My normal method of defrosting meat is to put it in a big bowl filled mid-way with water, and weighted down so the meat stays under the water (and therefore stays quite cold). This is assuming it’s in a Ziploc bag or vacuum sealed, of course. In a few hours it was completely defrosted.

I have a recipe for Mexican style skirt steak on my blog, but it’s part of a multi-dish ethnic dinner. Way too much work – besides I already had the side dishes picked out (also items from the freezer). I could have gone to Eat Your Books to hunt for recipes within my own cookbook collection, but I was in a hurry, so I just did a Google search for “skirt steak,” and one of the early search results was this recipe, from She Wears Many Hats, a blog I wasn’t familiar with. Amy’s recipe was very easy – the marinade went together in a hurry (some oil, soy sauce, a little bit of rice wine vinegar, ginger, garlic, S & P and it was done. It went right into the Ziploc bag I had used in the freezer. I squished it around a bit so all the surfaces of the skirt steak were saturated with the marinade and I plopped it in the refrigerator for awhile.

We were on a timetable (gosh, I hate those nights sometimes – have to sit down to eat by 6 in order to be at choir rehearsal by 7). We prefer to eat at about 6:30 or 7 on most nights. It’s just the routine we’re into.

I’ll include the recipe for the caramelized onions too. I made these a week or so ago, using a new recipe that included a little bit of dark rum and thyme, and served it with something else. But those little puppies go a long way, so I had sufficient for another meal. It was just perfect with the steak. The sweetness of the onion blended so well with the steak. My DH grilled the meat in no time at all – probably just 2-3 minutes per side – as we wanted it to be rare to med-rare in the middle. I got dinner on the table before 6 and dishes were done and put away in ample time.

What I liked: the flavor of the beef – the marinade isn’t overpowering at all. The soy sauce is mellow in this as well – I used Trader Joe’s low-sodium. Also loved the caramelized onions on top. Make a bunch so you can have left overs. My plan as I write this, is to serve the leftover beef on top of a Greek salad.

What I didn’t like: nothing at all. Delicious. I’d make this again.

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Luscious leeks in a bit of butter, a little jot of maple syrup, some orange juice, orange zest and some orange supremes over a salmon fillet and you’ve got a little salmon magic.

The photo doesn’t do this justice. The salmon fillet there on the bottom, is lapped with all those delicious morsels of leeks, maple syrup and orange segments. Oh my. This dish was absolutely fantastic. And EASY besides. I can’t take all the credit for this, as Phillis Carey devised the original recipe. I just did a riff on it and made up my own proportions. I added maple syrup and I added orange zest and the supremes as well.

The salmon almost cooked too long – it’s so hard to tell with salmon – I couldn’t have simmered it for more than about 5 minutes and already the white collagen had begun to seep up through the top layer, so I knew it was truly DONE. Quick like I took out the fish and finished the sauce with the addition of the zest, the orange supremes and a bit of cream. Really not very much – just enough to give the leek mixture some “sauce” consistency. Piled it on top of the fish and it was served.

Be sure to have everything else for your dinner completely finished before you start, as it comes together that quickly. Please make this!

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Well, you chocoholics out there, this one’s for you! Biting into this very chocolatey cake has you biting down on chocolate air. It’s so very light. Veddy French too.

You know, there’s just something about chocolate and whipped cream. Together as a pair –  it’s made in heaven in my book. In my culinary opinion! I was pretty sure I was going to like this cake when I watched Laura Calder make it (she has the show on the Cooking Channel called French Cooking at Home). I was having a chocolate craving (which occurs with some regularity but I don’t succumb to it very often). In any case, when I went online to read the recipe on the network’s site, Laura described at the end to “serve with a drift of whipped cream.” That did it for me. The word drift. It conjured up all kinds of mouth-watering visions of a bite of chocolate heaven. Had to try it.

It’s not difficult at all to make, although it does require one bowl to whip up the egg yolk mixture, another bowl to whip the egg whites, and a pan to melt the chocolate and butter (a double boiler, or a bowl set on top of softly simmering water). Then it requires the 8-inch springform pan, of course. Parchment papered on the bottom, then greased and floured too. So it takes a few dishes, I’ll admit.

Wanting to make it sugar-friendly for my DH, I used half sugar and half Splenda, which worked out just fine. But then there’s also sugar in the chocolate. I’m glad my MasterCook program will tell me/him how many carbs are in a slice.

I suppose this cake is a kind of sponge cake (because egg whites are whipped) but it’s not really the same proportions. It’s kind of like a soufflé cake too. At any rate, you combine the chocolate/butter mixture and the egg yolks, then gently fold in the whipped egg whites and pour it into the prepared springform pan. I left just a few wisps of egg white visible, and they baked a different color – you can see it toward the top of the cake in the upper photo. So make sure you stir in all the whites so none are visible.

Once baked you can almost watch the cake sink in the middle as it cools – that’s when some of those craggy top pieces are formed. I let it sit for about an hour (after I’d swiped a thin blade around the outside edge so none of the cake would stick). It was still warm when I hand-whipped just a little bit of whipped cream and set that drift on top. It was heavenly. Absolutely heavenly. Even with half Splenda – I couldn’t tell the difference.

What I liked: oh my – the heavenly SOFT texture of the cake. It’s almost molten when it’s warm, but yet it’s not liquid at all. Served warm it just slips into lightness in your mouth. Not literally, because it has a distinctly chocolate feel to it. The next day, though, the cake was more like a tender soufflé cake. I’d definitely eat it warm – for me anyway, it was infinitely better. With the leftovers I heated each slice in the microwave for 15 seconds. Just right.

What I didn’t like: only one thing and it was my own fault – I didn’t quite mix the egg whites in thoroughly enough – those areas cooked differently and had a different texture. Just mix thoroughly, that’s all. No streaks of egg white.

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If lemon is a flavor you like, these chicken breasts will put you in lemon nirvana! This is a quick and easy baked chicken dish (you don’t even have to brown them first) that’s even worthy of a company meal.

Don’t you have nights when you need to get dinner on the table in a big-fat hurry? Even though I enjoy cooking most of the time, there are days when I just don’t seem to get myself into the kitchen until about 5:30 or so and realize we need to be out of the house in an hour. So, with lemons still loading down our Meyer lemon trees, I quick-like went in search of a lemon chicken recipe. Going to Eat Your Books, I looked at their list, scanning about 30 or more recipes amongst my cookbooks (which lists the main ingredients) before I found a simple and quick recipe that I thought sounded really good. It came from Ina Garten’s book Barefoot Contessa How Easy Is That?

Reading through the recipe completely I heated the oil, added the garlic and just let it mellow in there for a minute. Off the heat I added the dry white wine, lemon juice and lemon zest, oregano and thyme. The chicken breasts I used were skinless (that’s all I had), and I think breasts with skin would definitely be better (because it would protect the top from over baking), but when you’re in a hurry you don’t quibble over chicken skin. I did pound the chicken slightly. While I worked on the rest of my meal, I let the chicken just marinate in that stuff for about 20 minutes. Also waited for the oven to heat up. I made this for 2 servings, so I had part of a lemon which was cut into wedges and snuggled in with the chicken pieces. I checked the chicken early – good thing – as the chicken was done in about 25 minutes. I probably could have removed it at 20 minutes. The recipe indicates to tent with foil once you take it out of the oven and let it sit for 10 minutes. During that time the temp will rise about 5-10 degrees, so you DO want to take it out early.

I suppose professional chefs just know the finished temperature of cooked chicken. Because the chicken was just slightly overcooked, I thought, I needed to research this. Today I went on the ‘net and read several websites, just because I wanted to know. The USDA has apparently recently put out there that chicken breasts need to be cooked to 165°. And especially if you have any health or immune system issues, you’d want to make sure it’s cooked sufficiently. It used to be higher, but in recent years they reduced the temp to 160° and now changed it to 165°. SO, if I were making this again, I’d bake it to exactly 160° and take it out of the oven then. And tent it for 5-10 minutes before serving. Here’s what I found at one website:

Many experts recommend that chicken breast meat must be cooked to an internal temperature of 170 degrees F, but others say 160 degrees F is fine. You will have moister chicken if you cook to 160 degrees F. According to Dr. O. Peter Snyder, the chicken has to reach a temperature of 160 degrees F for 5.2 seconds to kill pathogens. Now the USDA is recommending that, because of bird flu fears, chicken should be cooked to a temperature of 165 degrees F. Remember that the meat will continue to cook after it’s removed from the heat; the internal temperature will rise about 5-10 degrees in the first few minutes it’s off the heat.

Now – once it was baked – it looked really nice – just a bit golden brown. I sprinkled just a little bit of grated Parm on top (because I’d made some risotto where I needed it anyway) and garnished it with one sprig of fresh thyme and a wedge of the cooked (and mellowed) lemon. My DH ate all of the lemon, peel and all. What I DID do, though, was spoon the pan juices into tiny little ramekins (not in the picture, because I did it afterwards) and put those on our plates. With each bite of chicken, we dipped it into the jus. It was good. I liked the chicken a lot – but I might reduce the temp by 25° next time. And, I would be very precise about removing the chicken when it reaches 160°, so I’d want to use a probe in the chicken.

What I liked: the very lemony chicken flavor. Loved dipping the chicken into the ramekin of jus. Liked how easy it was to make – with fresh thyme in my garden, and lemons on our trees, I’ll almost always be able to make this. I think the addition of lemon zest was an important step – it just steps up the lemony-ness. Thank you, Ina.

What I didn’t like: not much of anything – I’d be very careful about cooking it JUST to 160°. And if I had chicken breasts with skin, I’d use them. I usually don’t, however.

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If you were to double the size, this could be an entrée type soup. As it is, it will make 6 smallish servings. Those are sliced baby portobellos in the center, with a drizzle of a freshly made spinach pesto on top. The corn soup is the star – it’s really not cooked – it’s freshly shucked corn mixed with chicken broth and pureed – then just heated through to serve. The fresh corn flavor predominates.

I wouldn’t call this soup simple, exactly. With 3 different parts to it, it’s a bit more complicated than many soups. What it is, is really tasty – a standout in the crowd of corn soups, I’d say – what with all the umami flavor going on: (1) from the very fresh corn flavor; (2) the almost meaty flavored mushrooms; and (3) the garlicky spinach pesto on top. Each bite containing all of those things will sort of burst in your mouth!

When Tarla Fallgatter made this soup at a recent cooking class we remarked on the fresh corn. I don’t know where it came from – probably Mexico or South America anyway – since it’s definitely not corn season around here. Yet. The corn was really tasty and it stands up and shouts at you with its fresh flavor. Tarla didn’t cook the corn – it was merely pureed with some chicken broth and heated enough to serve. So it retained its fresh-corn flavor completely. The mushrooms give the soup some substance. Then the spinach pesto added some piquant taste to the entire thing. When you find fresh corn, try this. If you don’t want to make it with spinach pesto, you can use basil pesto, but I liked the mellow-ness of the spinach rather than the pungency of basil.

What I liked: sorry for repeating it so many times, but I loved the fresh corn flavor. All of it. Very tasty and definitely worth making.

What I didn’t like: well, it does take a bit of work and dirties up several pans and the blender too.

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With chicken thigh meat (skinless, boneless) in my refrigerator, I decided to try my hand at some authentic Indian chicken curry. Over a cup of ginger tea in my Indian friend Kunda’s kitchen, I’d asked her if she makes chicken curry the same way she makes lamb curry. Kunda had given me some of her lamb curry a week or so ago and I loved it, but have never made it myself. I will, though – just in a few weeks. She said basically yes, but handed me the book, Royal Hyderabadi Cooking,  opening it to the chicken curry recipe she usually uses. The book is written (in English) by two chefs – but Sanjeev Kapoor is the more famous one – he’s kind of like the Emeril of Indian TV, Kunda explained.

She’d loaned me this cookbook before and I’d copied out 8-10 recipes, but not this one. She’d explained to me that the Hyderabadi people are considered the more gourmet of all the Indian cuisine regions. At one time it was a royal cities, hence the traditions of Hyderabadi cooking (for royals) have been handed down. Hyderabad is in southern Indian, kind of in south central, so to speak. It’s very near all the high tech Google and Microsoft facilities, and is more upscale than some Indian cities.

The recipe was in grams for some things and in tablespoons for others (not both sadly, in any case I found it odd), but I just punted my way through it. I added more spices to the recipe, and more yogurt. It called for a kind of nut we don’t have here (chironji or charoli), so I used pine nuts instead. And when I was done, the sauce was too thin for my taste, so I mixed up a little flour and water to thicken it a bit. I don’t think that’s done in Indian cooking, but I didn’t know what else to do. Sometimes recipes will add some ground almonds to thicken, but this already had some ground nuts in it. Usually Greek yogurt will help thicken a sauce, but it wasn’t enough. So the recipe below is my riff on the authentic Hyderabad recipe.

The dinner came together in a jiffy – that I liked a lot! Not a whole lot of chopping required (onions) and just a moderate amount of spice measuring required. The two nuts (almonds and pine nuts) along with the poppy seeds were whizzed together in my spice blender. Ideally it should have been enough to thicken the sauce. For whatever reason, it wasn’t. The addition of saffron gave it an exotic taste, I thought, although there wasn’t all that much saffron. I served it alongside some rice (just plain) which soaked up all the delicious sauce. We ate it all with a soup spoon.

What I liked: the sauce/gravy was delicious especially with all the flavor from the spices. I liked that it didn’t take a lot of chicken (I used less than the recipe indicated because that was all I had on hand). I didn’t add any other veggies to it (like green beans or sugar snap peas) but I could have to make it totally a one dish meal – with rice.

What I didn’t like: nothing, really. I adapted the recipe, which surely isn’t Indian-authentic, but what the heck! I did it anyway.

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Before asparagus goes out of season this year, make time to prepare this soup. And make a batch of the delicious savory cookies (cheese, thyme and Parmesan) to go along with it. Neither recipe is difficult – you can even make the soup the day ahead and the cookie log could be made weeks ahead and frozen – then sliced and baked before serving.

Oh yes, this is worth making. Definitely! Worth making 2-3 batches of it and freeze for a later date – when we won’t have asparagus at all. A “batch” of this requires 1 1/2 pounds of asparagus. So I’d buy 3 pounds and make one big soup pot of it, then freeze in 1 or 2 cup portions. This isn’t the kind of soup you’d use as a full meal – it’s light and there’s nothing of the stick-to-the-ribs ingredients. There are a few peas in this, just to give the soup a little more of a green-y color, but unless someone told you there were peas in it, I’m not sure you’d know. This would make a lovely lunch dish!

Do make sure you have some tarragon on hand – it’s an important flavor ingredient here. We’ve been unable to grow tarragon in our garden, gosh darn it – so nearly every time I’m shopping I look for a little plastic box of it. More often than not, it’s not there. When you need tarragon, well, you just need it. Dried tarragon will work in an absolute pinch, but it doesn’t have the flavor components (to me, anyway) that fresh has.

Then there are the little savory cookies. These are so good – rich and crumbly, and they go perfectly with this soup. Do start them a few hours before you need them (or even bake them a few hours ahead). They could easily be made a week ahead and frozen. Slice off what you need and bake them. If a cookie contains a goodly amount of butter, you’ll not have trouble slicing them when they’re frozen. That’s the case here. The savory cookies are almost like shortbread, but instead of sweetness, they contain cheese and thyme. These are the kind of “cookies,” if you will, that could always reside in the freezer for times when you suddenly need an appetizer. Years ago I used to have plenty of those things, that lived in the freezer, always at-the-ready for impromptu guests. I think today most people don’t do impromptu dropping-in on people.

Both of these came from Linda Steidel, a cooking instructor, although she got the recipes from Food & Wine magazine in 2011.

What I liked: the asparagus flavor – and it seems like the addition of the frozen peas just enhances the asparagus – the same kind of affinity that chocolate desserts have when you add a little jot of coffee or espresso. An easy soup to make, for sure. The cheese shortbread cookies are sensational too. It’s all delish. The soup could be a vegetarian one if you substitute vegetable stock for the chicken stock.

What I didn’t like: absolutely nothing. Will be making again. Both of them.

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If you’ve never had Green Goddess, you’re missing out. Of course, you need to like a creamy dressing to begin with. Instead of the cloying taste of ranch dressing (which I do rarely eat), this has a bright herby flavor, some piquant additions from anchovy and wine vinegar. Plus a bit of Worcestershire (which you don’t taste, but it adds lots of umami).

Making green goddess isn’t hard. You just need to have a bunch of fresh herbs, tarragon amongst them and mayo. Some recipes include sour cream. Ina Garten’s version includes basil (instead of tarragon). There’s also a buttermilk version too (which would be lower in calorie). I use low-fat sour cream if I have it on hand. But the original recipe called for only mayo, and that’s this recipe, which I like very much. This time I made a very small batch as I only wanted enough to nap on some fresh asparagus.

But even at that, I had left over dressing, so the next night I used it as a dip for artichokes. Worked just great. I probably won’t make it again for many months. It’s rich (obviously). But I do love the herbs (particularly the tarragon, which predominates) and the bite from the fresh garlic. This recipe came from The New York Times. They did an article back in 2008 about it in which they related the origin of green goddess (a cook/chef the Palace Hotel in San Francisco in the early 1920’s, who created it to honor the actress in a then-play by the same name). The Times 2008 article used a recipe from  “The California Cookbook,” by Callahan. Supposedly the Palace Hotel (on Montgomery Street), to this day, still serves 200+ green goddess salads every day of the week!

What I liked: well, I’ve always liked green goddess, so it’s not new to me. Love the herbal taste and the variety of things I can do with it other than just toss with Romaine lettuce.

What I didn’t like: nothing at all!

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When I was served this cake the other day at a cooking class my mind went “ding-ding.” I’ve had this before. I’ve made this before. Surely it’s already on my blog? When I got home from the class I went to my recipe index to look. Hmmm. No, couldn’t find it. That was odd. It should be on my blog since it’s such a great dessert. A layer of chocolate stuff on the bottom (that becomes a kind of frosting once you invert it), then a rich and tasty chocolate cake. Chocolate sinfulness!

Well, the next day I was on the phone with my friend Linda, and mentioned it. She said, “oh yes, you made that cake for me once and gave me the recipe.” In fact, Linda has made it a couple of times herself. Sure enough, I found the recipe – it was right where it should be, but it had no photo attached. That meant just one thing – I’d gotten this recipe before I started my blog. So, we’re fixing that error right now. I compared the two recipes – from Tarla Fallgatter (the older recipe I already had) and the new one from Linda Steidel, the instructor from the class I attended last week. Identical except for a couple of words in the instructions.

So, here you are, with this outstanding recipe for a cake that has its own frosting of sorts. First you make that part (melted chocolate, seedless raspberry jam and cream) and pour it into the bottom of a round cake pan. Then you make the chocolate cake – nothing unusual other than more seedless raspberry jam in it. It’s got the usual stuff – butter, cocoa, eggs, sugar, flour, leavening, etc. The cake batter is poured on top of the “frosting” layer in the pan. Once baked, you leave it sit for 10 minutes then invert it onto a cake plate (with a raised edge) and the “frosting” oozes slightly onto the plate. Gorgeous. Delicious.

This is best served warm, but if you want to make it earlier in the day, that’s fine. Let it sit out, then when you’re ready to serve, warm it in a 350° oven for about 10 minutes. 15 minutes at the most. Cut into wedges, add a few fresh raspberries (and whipped cream if you want decadence) and serve immediately. To raves. The recipe is going onto my favorites list if that tells you whether you need to make this or not!

What I liked: the intense chocolaty flavor – from the chocolate in the frosting and the cocoa in the cake itself. It’s very tender and “just right” with the oozing frosting on it.

What I didn’t like: absolutely nothing. Perfection as it is!

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Aren’t those just the most beautiful things ever? Of course, the green plate with the purple artichokes are favorite colors  of mine anyway. When I began the setup for the photo I immediately grabbed my yellow-green plate, knowing the green would just make those babies pop. I didn’t alter a single thing in the photograph except resize it for the web.

Now, here’s a photo of the finished dish – sautéed artichokes with green onions, garlic, parsley, white wine, lemon zest. What’s there not to like about that combo?

A few weeks ago the folks at Freida’s Produce contacted me, as they do now and then, to ask if I’d like to try a new artichoke variety just coming available (at Ralph’s, April 25th through May 6th in case you want to find these). Since I love artichokes I said yes-yes-yes! In the post came a little box with 2 globe type artichokes (one red and one purple) and a 1-pound bag of baby artichokes, these little Baby Purple Fiesoles. If you’d like to learn more about them, click over to Freida’s artichoke page.

Turning to Deborah Madison’s cookbook, Vegetarian Cooking for Everyone, she has one recipe for baby artichokes and it was quite easy. First I trimmed up the artichokes, cutting off the tops (about 1/3 to 1/2 inch), trimming the base some, and removing the outer leaves – at least one full layer or two. More of the artichoke will be edible that way, although you can’t really eat it all. But the choke is invisible and the bottom 2/3 of each baby artichoke was edible.

There the photo of the little plastic bag and the artichokes cut in half (raw). Deborah’s recipe has you steam the artichokes whole, but I cut them in half as those were the instructions on the Freida’s bag.  If you want to prevent them from turning brown on the edges, drop the halves into acidulated water (water and lemon juice).  Anyway, I steamed them for about 10 minutes (Madison’s recipe indicated 6-8 minutes as whole ones). They were drained and cooled, while I prepped the other ingredients and the rest of our dinner.

When I was minutes away from serving our salmon and salad, I heated olive oil in a large, wide frying pan, added the artichokes (cut side down so you’d see the browned edges) and cooked them over moderately high heat for about 4 minutes until they’d taken on some color. Then I turned them over and added half of the gremolata (chopped parsley, fresh garlic and lemon zest) to the pan. Then I added some white wine (I used vermouth). Once that simmered off, water is added and the pan is covered for a short time to finish cooking. This step wouldn’t be needed if you’d cooked the artichokes completely. Mine were nearly done, so I only cooked them about 2-3 minutes.

I drizzled some lemon juice over them all, and added the last of the gremolata. And actually, I did something else with them – – I had some salad dressing out to mix with the sliced tomatoes we were eating, and I drizzled just a little bit of the dressing over the artichokes. In case you want to do that last step, make my Garlic VIP Dressing  to replicate it. I’ve not included that in the recipe below. When you eat these you just put the stem/bottom end in your mouth, about 2/3 of the way up each artichoke, bite down and draw it out. You’ll get one nice mouthful of deliciousness!

What I liked: well, the artichokes themselves were wonderful. Pretty too. Easy to prep. Relatively quick to steam and sauté. Definitely a do-again recipe.

What I didn’t like: nothing, really. These aren’t the easiest things to eat – you need to use your hands, and they’ll get a bit greasy. Have out a bowl to toss the inedible parts, and give each diner a second napkin for wiping hands!

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