Articles in the Entrees Category
While in Maui recently, we were excited about the types of fresh seafood available, but had to exercise caution, as Jane is still nursing Emmet, and she must carefully watch her seafood intake due to mercury contamination in most large fish. Fortunately, shrimp are generally considered “safe to eat” for nursing mothers if wild-caught, and we found a store that had a large selection. We considered making Shrimp Scampi, but I was out of garlic. Fortunately, I had some sweet Maui onions and created this variation. We both agreed it …
This recipe was discovered after a search for something to cook in a brand-new Staub cast-iron pan I picked up at a steal from Amazon. The little recipe booklet that comes with the pan has a great many photos of whole chickens being roasted inside, but the recipes all in the end called for chicken parts. Staged photos indeed! Fortunately, I ran across this fantastic recipe from the site Meathenge for “Wet Roast Chicken” perfect for my cast iron pot. Here is the recipe with minor modifications, and many thanks …
There is no better sandwich than a French Dip. Making one requires a well-cooked roast beef, with a dark flavorful “jus” in which to dip the sandwich. Growing up, Ingo would often ask his dad to make the roast beef, slice it thinly, and then pile it high on two slices of San Luis Sourdough bread for a special French Dip treat. This recipe for roast beef comes by way of the Culinary Institute of America’s The New Professional Chef. The method is fairly foolproof, and yields a good roast with a large …
We recently picked up a package of frozen lamb chops from Trader Joe’s and tried this recipe. It was a definite winner. The tart cherries, balsamic vinegar and port combined together to make an exceptionally tasty dressing. The sauce is not complicated, and the whole dish comes together relatively quickly.
This dish is inspired by a recipe from Tyler Florence on a show featuring one-dish meals. It’s very easy to do, relatively quick to prepare, and requires only a single pan. We use cipollini onions, but shallots work just as well. You can use any mushrooms you like for the recipe. We’ve tried crimini, shitaki, and chanterelles. If changing mushrooms, you may wish to alter the fresh herbs to suit. Rosemary can overpower chanterelles, so thyme might be more appropriate.
In America, we think of blintzes as crepes filled with cheese served best in old-fashioned Jewish delis. In Russia, the word blintz refers to the crepe itself. A traditional meal at any Russian table, blintzes are a special treat that can be enjoyed in a variety of ways, whether served by themselves, paired with caviar, or filled with a sweet or savory stuffing. This recipe takes a traditional chicken stuffing and adds an ingredient our family discovered in California, the “Mexican Turnip” or jicama to add a nice texture to …
This cheese was a large part of the Veitzman diet in Ukraine, but there was no need to make it regularly, since it was readily available. Unable to buy the kind of Farmer’s Cheese they were accustomed to once the Veitzman family came to the United States, making it has become a staple around the family household.
Resembling ricotta in texture, it can be used in a similar fashion. You can whip it into a smooth paste with a food processor, or use it as a stuffing for blintzes, pastas or …
Ingo’s favorite dim sum. Takes a little while to make, but is well worth it.
Our traditional roasted turkey, when smoking it is not an option.
Char Siu is akin to “barbecued pork.” A great filling.
A wonderful stuffed chicken. The chicken roasted for a Pugliese Sunday lunch will be a plump, young farmyard bird, a pollo ruspante, or ‘free-range’ chicken. The stuffing speaks decisively of the Italian South and could be adapted for use with capons or even a small, fresh, free-range turkey. Slip a few slivers of garlic and some parsley leaves beneath the skin of the breast to make a handsome presentation. If the chicken you buy comes without giblets, buy a few chicken livers to add to the stuffing.
A favorite dish that Roland would make on the BBQ at Spooner’s Cove in Montana de Oro.
This recipe comes via Victor Sodsook. It’s Ingo’s favorite ways to make this dish.
A Korean BBQ recipe similar to Korean BBQ restaurants in San Diego.
A more recent find, cooked with great success. Save the bone when done for use in soups. Cooking ham this way (as opposed to using a pre-sliced ham with ore-packaged) glaze is not only much cheaper, but much tastier as well.
An Italian specialty, especially good when prepared on the grill. This requires some heavy object to weigh the chicken down. A cast-iron frying pan, or several bricks placed on top of an old jelly-roll pan, works well.
A favorite recipe of Ingo’s Dad, after Daniel Bouloud.
A very typical southern german recipe, a favorite of Ingo growing up. Great with Hefeknoedel.
These tamales truly benefit from the addition of fresh corn kernels to the masa mix. Although originally the recipe calls for the cheese to be mixed in, we prefer the cheese to be used as a filling. Modified from the Coyote Cafe cookbook by Mark Miller.