Portobella Mushroom Marinade

Ingredients:

3 portobella mushrooms or container of baby bellas
1/4 C canola oil
3 T chopped onion
4 cloves garlic, minced
4 T balsamic vinegar

Preparation:

Mix all ingredients and pour over mushrooms.
Stir to coat thoroughly.
Marinade 1 hr prior to grilling.

 

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Chinese Smashed Cucumbers With Sesame Oil and Garlic

  • YIELD4 to 6 servings
  • TIME40 minutes

Tony Cenicola/The New York Times

INGREDIENTS

  •  About 2 pounds thin-skinned cucumbers like English or Persian (I usually use  2  large English cucumbers)
    1 t salt
    1 t sugar

 

Dressing:

  • 1 teaspoon kosher salt
  • 2 teaspoons granulated sugar
  • 1 ½ tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 2 teaspoons soy sauce
  • (1 tablespoon grapeseed or extra-virgin olive oil) I don’t add this.
  • 2 large garlic cloves, minced or put through a press
  •  Red pepper flakes, to taste
  •  Small handful whole cilantro leaves, for garnish
  • 2 teaspoons toasted white sesame seeds, for garnish (optional

PREPARATION

  1. Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
  2. On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
  3. Place the cucumber pieces in a strainer and toss with the salt and sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
  4. Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
  5. When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl.  Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.
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Mark Bittman’s Banana Bread

Ingredients:

1 1/2 C AP flour
1/2 C WW flour
1 t kosher salt
1 1/2 t bp
3/4 C sugar

1 stick unsalted butter at room temp.
2 eggs
3 very ripe bananas, mashed

1 t vanilla extract
1/2 C chopped walnuts
1/2 C dried unsweetened coconut

 

Preparation:

Heat oven to 350 deg.
Grease a 9″x5″ loaf pan.
Mix together the dry ingredients, including the sugar in a bowl large enough for the final mixing of all the ingredients.
With a whisk, cream the butter and beat in the eggs and bananas in a smaller separate bowl. Stir this mixture into the dry ingredients, just enough to combine the ingredients (OK to have small lumps).
Gently stir in the vanilla, nuts and coconut.
Pour batter into loaf pan and bake for 45-60 mins, until nicely browned. A toothpick inserted into the center of the loaf will come out fairly clean when it is done, but because of the bananas this bread will remain moister than most. Do not overcook.
Cool on rack fro 15 mins before removing from pan.

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Perfect Buttermilk Pancakes

by Alison Roman NYT Cooking

Ingredients:

2 C AP flour
3 T sugar
1 1/2 t bp
1 1/2 t bs
1 1/4 t kosher salt
2 1/2 C buttermilk
2 lg eggs
3 T unsalted butter, melted
canola oil for pan

Preparation:

Heat oven to 325 deg.
Whisk all dry ingredients together in a bowl.
Using the whisk, make a well in the center, pour  the buttermilk into the well
followed by the cracked eggs and the melted butter.
Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Do not overbeat (lumps are fine).
The batter can be refrigerated up to 1 hr.
Heat a non-stick skillet on low for about 5 minutes.
Add 1 T canola oil.
Turn heat to med-low, and using a desired size measuring cup, ladle batter into skillet.
Flip pancakes after bubbles rise to surface and bottoms brown, 2-4 mins.
Cook until other sides are lightly browned.
Remove pancakes to a wire rack inside a baking sheet, and keep in heated oven until all batter is cooked and you are ready to serve.

4 servings

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Mei Ling’s pickled cucumber

1 pack mini cucumbers from Sam’s (cut each into 8 long slim pieces)

1 T salt to get cucumber softened & juice out

2/3 cup sugar
2/3 cup vinegar
1 T sesame oil
5  minced clove garlic

Sugar & vinegar ratio can be less sugar

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Salted Tahini Chocolate Chip Cookies

Ingredients:

1 stick unsalted butter, room temperature
1/2 C tahini, well stirred
1 C sugar
1 large egg
1 egg yolk
1 t vanilla
1 C plus 2 T all-purpose flour (or matzo cake meal if making for Passover)
1/2 t baking soda
1/2 t baking powder
1 t kosher /sea salt
1 3/4 C dark chocolate chips or chunks (about 2/3 bag  of a 12oz bag of chips)
Flaky salt or coarse sea salt

 

Preparation:

Cream butter, tahini and sugar at med speed till light and fluffy, about 5 mins.
Add egg, egg yolk and vanilla and continue mixing for 5 more mins.
Mix flour, bs, bp, salt in a bowl; add to butter mixture and mix at low speed until just combined.
Fold in chocolate chips. Dough will be soft, not stiff. refrigerate at least 12 hrs – this ensures tender cookies.
Heat oven to 325 deg. Line baking sheet with parchment.
Make balls with 2 T of dough. Will make about 20-25 balls.
Place dough at least 3″ apart, bake 13-16 mins or until just golden brown around the edges but still pale in the middle to make thick, soft cookies.
As cookies come out of the oven, sprinkle sparsely with salt.
Let cool on wire racks.

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Honey Lemon Marmalade

Yield: 14-16 cups

Ingredients:
(still needs tweaking!)

8 C chopped lemons, pieces about 1/4″ x 1/2″ (about 14 lemons)
2 C honey
5-6 C sugar
3-4 C water
1/2 C Ball Classic Pectin (powder)

Instructions:

– Cut lemons into quarters and remove and save seeds.
– Chop lemons manually or in a food processor.
– Put all seeds in a small muslin spice pouch.
– Sterilize canning jars.
– Combine lemons, seed pouch (seeds help release pectin from fruit), honey, sugar               and  water together in a pot, Bring to a boil, stirring occasionally, then simmer for 30-60   mins until peel is of desired softness.
– Adjust sweetness and sourness with more sugar and/or  water.
– Put pectin in a small bowl, gradually add and stir in 1-2 C of the hot mixture, then  stir      this pectin mix into the pot.
– Gently boil and stir for 5 more minutes.
– Fill jars and process in water bath for 10 mins. Turn heat off, leave in bath for 5               more mins before removing jars from water.

 

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