Recipe 120: Turnip and Radish Slaw with Jumbo Lump Crabmeat and Chive Oil

The challenge: 1) Affording crab, but you've heard enough about my money woes this week...2) Keeping it all together. This recipe has a long ingredient list that fills part of the next column, you know you better pay attention at that point. In addition, it has only four directions, but its enough to keep you on your toes, especially if you are making some of this ahead of time on the weekend; 3) making it okay to "cheat" in my cookbook.

The recipe: shallot, fresh chives, dijon mustard, tarragon leaves-fresh, fresh chervil, fresh parsley, drained capers, cornichon(sweet gherkin pickles), champagne vinegar(never assume you have champagne vinegar), grapeseed oil, salt, white pepper, turnip, radishes, mayonnaise, lemon juice, cayenne pepper, jumbo lump crabmeat, chive oil, chive blossoms(optional)...Have I lost everyone yet? I don't know if i was just tired, was distracted, or what happened, but I felt like I was forgetting something often in this recipe. It might have been recipe-itis...I made four recipes this weekend, three to blog about, and managed another soup on Monday and a crock pot of corned beef tuesday night. Just when I thought I was running out of food...or food to cook with.

Alas, back to the cooking. Step 1: combine shallot, chives, mustard, tarragon, chervil(skipped-simply haven't found it and am not paying amazon.com to ship it), parsley, capers, cornichon, vinegar,and grapeseed oil. Season with salt and pepper. This makes the vinaigrette, in case you are new to these...champagne vinegar...I found three rice vinegars, two cooking wines, port, five or six of mom Rose's homemade vinegars, red wine vinegar, white cooking wine, white wine vinegar is a possibility and balsamic vinegar, but no darned champagne vinegar. I then went to the grocery store for the champagne vinegar I was sure I had. They had three quarters of the same vinegars I had, excluding mom Rose's vinegars and probably the brown rice vinegar...but no champagne vinegar. I looked for a reasonably cheap champagne but in the end decided to use white wine, then I found the white wine vinegar or white cooking wine, and called it happy. It worked well. When I researched champagne vinegar on the internet the next day, I found my substitution was perfect. What can I say, sometimes I get it right.

Step 2: the easy step...in a medium mixing bowl, toss 1/4 cup of vinaigrette with the julienned turnip and radishes. As I'm slicing the turnip, I recall something about planning to make a half batch as I only bought half the amount of crab. Too late now. We'll use less crab, is all. Some days you gotta dance.

Next, or step 3: combine the mayo, lemon juice(at least I found a lemon while I hunting down champagne vinegar) and cayenne in a medium bowl. I confess, I did this the next night, and used a small ramekin, only to have to transfer it to a regular dish. Most of my dishes were already back in the sink. Darn stubborn dishes refuse to wash themselves. Next, I add 1/4 cup of the vinaigrette and add the crabmeat and toss to coat. It has a good flavor, but what am I forgetting? We'll find it.

Step 4: Divide turnip-radish slaw among the plates(or scoop out your portion if you are saving this for later), Spoon the crabmeat on top of the turnip and radish slaw. Try to keep the crabmeat lumps intact as you do this...does this man realize my middle name is not Grace? Actually it was easier than I thought, but I cheated and bought claw meat. Which, I really enjoy crab as long as its the real stuff and not imitation. Next, drizzle the Chive oil around each plate and garnish with the chive blossoms, if desired. I wasn't paying for flowers for this dish. The crab meat and out of season herbs cost me enough, and I'd already made a couple of substitutions or just plain left some out. Of course, it'd help if I'd remembered to make the Chive oil before I tried it.

I think I've made the chive oil once before and blogged about it. If not, its similar to the basil oil and pretty easy. --Please see Recipe 67. Once I did have it with the chive oil, we found it was really good. Before it was just okay. I can see James asking for this one day, or suggesting I sear the turnip and radish before I make this so he has an easier time eating it.

I will probably make this recipe again, likely if I get to celebrate a raise this year;-). Happy crabbing, friends!

Recipe 45B: Creamy Turnip Soup

The challenge: While looking for the Chive Oil blog, I see that I have already made this soup. Guess I'd better start marking my recipes better!
What took me so long to discover(worse, remember) this sweet, sweet chowdery soup?
There was little challenge. Turnips are quite affordable right now, and the soup went together very easily. I think it was another ready in under an hour recipe...two in the course of a week or so...I must be on a roll. But let's roll right past me and onto the food.

The recipe: Almost too easy, and very tasty...it leaves me tempted to go buy some turnips now, but its dark, so the farmer's market is closed. I melted the butter in a saucepan and added onions to caramelize. I then added the garlic and thyme sprigs(tied in cute little bundle). I cooked until my kitchen smelled like garlic and onions. Then I added the diced turnips, chicken and vegetable stock(which you can omit either one) salt and pepper and brought the soup to a boil. Then you reduce it to a simmer and cook until the turnips are quite tender, 20 to 25 minutes.

Next, I removed the thyme bundle and added the heavy cream. Once it cooled down, I pureed the soup in a blender and served it. Then I remembered the sour cream and forgot the pinch of chives. Later, I added the chives.

I did make this recipe again and will again. Next time, maybe with potatoes, but also with turnips. Next time, hopefully I'll have remembered making it;-). Is this what you get when you take over a year to cook through too many recipes? They have a sweeter, slightly earthier flavor than potatoes, that I really enjoy. It was an excellent soup both James and I enjoyed greatly, and he will be subjected to again, especially since turnips are cheap right now;-), and it doesn't call for many exotic ingredients.

Recipe 119: Roasted Spaghetti Squash with Parmesan Curls

The challenge: Make spaghetti squash something people will eat. I wondered that Emeril didn't hide it in sauce, but if you do it right, maybe you don't need to. Let's see what happened.

I got up last Saturday morning and began the squash cooking with oil and salt and pepper. I slightly overcooked it as I was ordering photos on the computer, but it still looked like it would work out. I pulled it out of the oven and left it to rest while I ran errands, picked up photos and my nieces and my 'little sister' (BBBS). Once I got home, I shredded half a squash and added herbs when my nieces weren't looking. I snuck in basil, thyme and possibly some parsley, and whatever else sounded good. I had my 'little sister,' Yvonne, shred some of the parmigiano reggiano, and let my nieces help with some of it. Then I microwaved this squash, stirred and served with cheese. They ate it. Some wanted more. I did good. I found an Emeril recipe the kids liked, I thought it was almost a miracle.

The real miracle happened later when my nieces and Yvonne all enjoyed the chicken enchiladas we tossed together for dinner, they were declared good as well, and well according to Yvonne, there wasn't a recipe in sight. She was in the kitchen, the recipes were in the dining room and used as reference points only. Sorry, Emeril, the spaghetti squash was good, but my chicken enchiladas were even better.

I may make the recipe again as I go on a squash is healthy kick, but only if I have a good Parmigiano-Reggiano(okay, a reasonable one-which still leaves my food budget on the poor side). It was the Bel Gioso cheese that made this so good in the end.

Happy squash making, friends!

Recipe 118: Simple Oyster "Stew"

The challenge: Oysters. Never cooked with them before, don't think I've ever had them. I was also at a quite "Poor" week for food budgeting this week, so I settled for canned oysters. Since I have another oyster recipe to make, I might try fresh for this. The second challenge: Making this later than planned one evening so I could have lunch the next day. James and I finally got into something of a schedule and plan for cooking and buying groceries. We both end up with enough to feed 1.5 to 2 people every week. Lately, we'd started letting him buy most of the meat and I'd buy a roaster bird and the veggies. It worked for a while, but he's going on a diet I'm not quite adventurous enough to try, and I'm working to simply increase my exercise in order to lose weight. But enough about weight, let's get to the cooking...

The recipe: is actually healthy in small doses or reasonable serving sizes. I've also been halving the recipes to save a little money and not have so much to freeze or toss. I'm guilty of forgetting to freeze it. But what really happened. I got home one night, after serving dinner, and realized I'd have nothing for lunch if I didn't cook. So I got out the butter, and the borrowed celery seed. The recipe called for 1/4 cup of celery, which James had just finished off because it needed to be used. I decided a Tablespoon or two of celery seed would work in its place. After all, celery is used for its flavor. I sauteed it for a few moments carefully then added flour trying not to let it brown. I worried over this because the celery seed is brown, so its hard to tell. Then I added the whole milk and heavy cream. I whisked my right arm off while I waited for it to thicken.

Next I added salt and pepper, and a little cayenne pepper(which was hiding in my sink). I think I snuck in a dash or two of hot sauce as I located the cayenne pepper. Then I chopped the green onions quickly, then tossed them into the the pot. Next, I smashed a clove of garlic and tossed it into the pot. Nothing gets placed gingerly in my kitchen, except maybe a wine glass. Next I tried to locate the can opener-I'm sure it was set gingerly upon the counter behind whichever pot I didn't look behind(all sarcasm intended). I ended up using a 'Gerber' left over from my Navy days, or a 'multi-purpose tool' to you land-lubbers, in order to open my canned oysters. I dumped everything in, once they're opened. It called for any oyster liquor with the shucked oysters for flavors, so I included the liquid they were packed in. Once I let them cook for a few minutes, I added the spinach and set some of it aside for lunch the next day. Normally, you wilt the spinach, but I knew I'd be reheating this soup and the spinach would wilt then.

I tasted it for lunch with my small piece of left-over chicken and enjoyed it much, even if it didn't quite go with them. The next time I tried it, James and I were having dinner and I splurged for my favorite treat of Italian Cheese bread-okay, okay, I'll take baked bread and cheese just about anyway I can get it, but I found this Italian Cheese Bread I enjoy really works with the oyster soup. Its called a stew, but its really a cream based soup. If I would have remembered the oyster crackers I have in my cupboard, I might have remembered to add them.

I will make this recipe again, James even liked it, but next time, with real fresh oysters, not just the canned, salty ones. Hope you enjoy and like oysters. It did made a good soup. Happy Souping!

Recipe 115B: Homemade Sauerkraut, Attempt #2

The Challenge: Where did I go wrong? See the first Recipe 115 blog for the whole story.

The recipe: I thinly sliced a bigger cabbage, layered with salt-liberally, added jalapenos, garlic cloves and red onion. I finished with cabbage and salt. I found a flat plat that fit my purple measuring ribbon to make sure it fit in my crock pot. I included cheesecloth in the covering, and after three days when I couldn't see water forming, I added a bottle of water, and used four plastic 16oz bottles of water to weight it down. A gallon jug of water would have worked well too, since I didn't have a brick to wrap in foil. I thank the lady at Ace Hardware at the end of town who suggested the gallon of water when I couldn't find a good brick at a hardware store. All the landscaping stores were closed.

Back to the sauerkraut...after adding the little bit of water until I could see liquid, I let nature run its course. I still didn't smell aromatic to me, in fact, sometimes it smelled more funky, but I left it alone for another week and a half, and checked it once I got home Saturday evening. I bravely skimmed the gunk that had formed on top the plate and cheesecloth while it was stored in my basement. Then I more bravely lifted the cheesecloth and plate and placed it in a gallon bucket that comes in handy for playing with lots of pickling and canning stuff.

I had beautiful white sauerkraut that didn't have too much horrid smell at all. I was really worried my whole house would smell like cabbage or sauerkraut. After cooking squid last week, I might not have nose enough left to notice. Maybe I should just open my windows for a day soon, while its still kinda warm out;-).
Again, back to my beautiful creation. I was also check on icicle pickles while making this and wanting to drink the cup of hot chocolate I'd just doctored. NO, I am not pregnant. I held off on the hot cocoa until I washed down the sauerkraut and sweet pickle tastes. I hope I didn't gross anyone out.

The sauerkraut was quite surprising...it was good, not bitter and almost crisp-tasting. It was good enough I decided I'd give it away as a gift. I hope the recipients enjoy it, I'm sure it will be a bit of a surprise. In addition, I think I canned 8 jars of sauerkraut-so if you're willing to return the jar to me, I'm willing to share the sauerkraut with you.

I will make this recipe again...in about five years, when I run out of sauerkraut or have given it all away and have forgotten that I don't eat sauerkraut often. Maybe next time, I'll add caraway seeds and see if I can claim I've made sweet sauerkraut;-). Call or email me, or even comment if you want some fresh homemade Sauerkraut...

Recipe 117: Beef Carpaccio with Shaved Celery in a White Wine Vinaigrette Drizzled with Lemon-Infused Oil

The challenge: Paying $50 for a specific cut of meat when my grocery budget isn't much more than that. 2) Paying $10-$20 for a 10oz cut of meat if I skip the grass fed at the butchers and try to get it cheaper. There was some luck here, but I had to lower my meat standards a little. The beef wasn't fresh, and there's no guarantee it was grass-fed. But it was donated by a generous James, who looked forward to this dish almost as much as he looks forward to his video games.

Challenge Again: The ingredients list is nearly a column and a half(did you get through the title?), and the directions are a full page and a half...clear off your weekend calendar, here we come.

The recipe: Begin by wrapping the beef tenderloin in plastic wrap and then again in a baggie with all of the air squeezed out. Freeze until it is mostly frozen. Why did I defrost this meat again?

While the beef is freezing, make the lemon-infused olive oil. Bring a sauce pan of olive oil and the lemon zest on low heat and simmer for five minutes. Cover the oil and let stand for 30 minutes, then strain through a fine mesh sieve, and reserve the oil. Discard the zest. This was probably the easiest part of this recipe.

To make the vinaigrette, place the Sauvignon Blanc, vinegar, shallot, garlic, honey, mustard, 1/4 tsp of the salt and 1/8 tsp of white pepper(or whatever colors you blend) and blend well in the blender. With the blender running, add the remaining 1/2 cup of olive oil in a slow steady stream until the vinaigrette is emulsified, or thick and cloudy-looking, but it won't get as thick as mayonnaise-must be the onions and shallots. Transfer to a small mixing bowl, and stir in the parsley and chives. Set it aside. This wasn't so bad.

Next, remove the tenderloin from the freezer and dry-rub it with salt and cracked black pepper. The season should coat all sides. Heat 1 tablespoon olive oil in a medium sized saute pan(or the pan you do have in your kitchen) over high heat. When it is hot, add the tenderloin and sear quickly. It should be nicely browned and caramelized on all sides, but not cooking through the meat...only about 1 minute on each side. Remove the tenderloin from the pan and place it in the fridge to cool, 15 to 20 minutes. ...Pick up a book and read a chapter or something.

After 20 minutes, take out the cooled tenderloin and slice it against the grain 1/8 inch thick. Place several slices on a sheet of plastic wrap, with an inch of space between each slice, lay another sheet on top of the beef. Pound with a mallet until the slices are paper thin but not torn. Repeat until all slices are flattened. Arrange the slices, slightly overlapping in a circle on each of four serving dishes....Reality check...I sliced off a few pieces, attempted to beat one or two, and decided to heck with it...thin sliced peppered beef would work well enough for this dish. And since it was just me, and later James...I only needed two of these at a time. I did season the meat again with kosher salt and cracked black pepper(or whatever colors I blend).

And we musn't forget the shaved celery-mix it with the celery leaves, salt and pepper in small mixing bowl. I did try it once, correctly.... Drizzle with about 1 tablespoon of the vinaigrette, and toss to coat well. Mound the celery in the center of the carpaccio, dividing it evenly among the four plates.--Sarcasm intended, really, I thought you gave the biggest dish to the biggest fan...oh, never mind, I just scooped out a fair amount of celery, added the beef and drizzled with the vinagrette. It tasted pretty good. Then I remembered the lemon-infused olive oil. It tasted even a little better with that. But in the end, it was a pretty darn good tenderloin all by itself. Oh, and the parmesan shavings are good with the recipe too. I may make this tenderloin again one day, but probably without all the fixings. This feels more like an "I can shave celery better than you can" recipe, and I just wanted the beef tenderloin.

Enjoy.

Recipe 116: Spanish-Style Braised Squid

The challenge: Squid? I've never eaten squid, and I don't live on the edge of the sea...if only I'd thought of this project when I lived in Virginia Beach-I might have caught my own fresh fish. Alas, I didn't, and I learned that frozen, already cleaned squid were actually pretty affordable.
Challenge 2: Albarino wine. Its a white, I've made no secret of how little I like or cook with white wines. I'm getting to the point where I think Emeril relies on them far too much. I went searching for Albarino, having written down a high-end, but still reasonable price(for my pocketbook anyway) in my cookbook. I must have been checking online or someone had a special. I actually found it on a day when I had to drive to Midland anyway. When no one else in Clare or Mount Pleasant had it, that I learned of, I found three different Albarino's at Eastman Party Store in Midland. Now I know where to go ask about a dry white wine...and as long as James and I have some cash flow, maybe we can turn this into a monthly date-night;-).

The recipe itself isn't all that hard. I'm not sure if that takes away from it or helps it. But I have more to say about the Albarino than about the squid. James doesn't like squid, something about the texture. I tasted them as I was cooking them-making sure it was a done one. He was right.

I began caramelizing onions and then garlic in the saute pan, then added the Albarino wine-chilled as cool as my fridge would get it, Next, I added the ringed squid and tentacles. then went to work chopping the parsley and oregano leaves to add in and squeezed in the lemon juice. Then I added the capers, salt and pepper and pimenton(smoked paprika). I cooked until the squid was tender as I was told.

While I waited for the squid to get tender, I sliced a few pieces of Roasted Garlic Bread(the good stuff from Meijer). I tasted the squid as I mentioned before and it was a little rubbery and left a little to be desired. However, somehow, when I placed some squid mix on the bread like a tapa and tasted, it was much better. It actually had good flavor. Though, I will admit, being a girl, eating too many squid tentacles can get a little freaky. The flavor isn't enough to justify the look.

I would make this recipe again, but likely, only if requested, and that person must promise to take home the leftovers. I will eat them, just not quickly.

The Albarino, was not quite as good as white wine gets, but almost. I really thought afterwards I should have stuck with the Reisling I bought previously, but I might just save that up for the next fish recipe Emeril has me cook.

Again, I will only make this recipe again by request. Not my favorite one, I think you have to like squid quite a bit to really enjoy this recipe. Next, I think I'm investing in some sort of wine guide...unless someone is looking for Christmas gift ideas.