Mommie’s Scalloped Potatoes

INGREDIENTS

  • Potatoes
  • One Onion
  • Salt
  • Pepper
  • One ounce of Flour

DIRECTIONS

  1. Turn oven on to 375
  2. Take a deep casserole and butter inside
  3. Add sliced potatoes until half full
  4. Add chopped onions, salt and pepper
  5. Sprinkle two tablespoons flour
  6. Slice another potato on top
  7. Add milk only until you see
  8. Cook one hour

LESSONS LEARNED

  • I used half an onion. A whole one would have been better.
  • Four potatoes were enough.
  • I poured too much milk in. “Only until you see,” Mommie said. I made it more like a potato soup.
  • Still very tasty and not hard to make.

Salad-e Shirazi (Persian Cucumber, Tomato and Onion Salad)

  • YIELD: 6 to 8 servings (about 5 cups)
  • TIME: 20 minutes

Named for the city in southwestern Iran, salad-e Shirazi is found on practically every Iranian table at practically every meal. Think of it as an herbier, juicier, more acidic version of Greek salad, Israeli salad or Indian kachumber. It should be bright, crunchy and tart, a nice counterpoint to rich, buttery rice and unctuous stews. Toss the cucumbers, onion, herbs and tomatoes with the lime vinaigrette just before serving to preserve their crunch. In Iran, dining companions usually fight over the leftover juice at the end of a meal.

Salad-e Shirazi (Persian Cucumber, Tomato and Onion Salad)

INGREDIENTS

  • 3 to 4 Persian cucumbers (about 3/4 pound)
  • ½ red onion, diced into 1/4-inch pieces
  • 2 tablespoons any combination of finely chopped fresh parsley, cilantro, basil or dill
  • 1 teaspoon dried mint
  • 2 to 3 medium tomatoes (about 1 pound)
  • ¼ cup freshly squeezed lime juice (from about 2 limes), plus more as needed
  • 3 tablespoons extra-virgin olive oil
  •  Fine sea salt and freshly ground black pepper

PREPARATION

  1. Remove alternating stripes of peel on cucumbers and trim ends. Dice cucumbers into 1/4-inch pieces and place in a large bowl with onion and fresh herbs. Using your fingers to break up any large pieces, gently grind the dried mint into the bowl. Remove tomato cores, dice remaining tomatoes into 1/4-inch pieces and add to bowl.
  2. In a small bowl, make a vinaigrette by whisking together 1/4 cup lime juice, oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Just before serving, dress vegetables with vinaigrette and stir to combine. Taste and adjust seasoning with salt and lime juice as needed. This salad should be bright, crunchy and tart, a nice counterpoint for rich, buttery rice and unctuous stews. Serve at room temperature or lightly chilled. Cover and refrigerate leftovers for up to 2 days.

SOURCE

https://cooking.nytimes.com/recipes/1020212-salad-e-shirazi-persian-cucumber-tomato-and-onion-salad

20-Minute Skillet Chicken

Yield: 2 servings
Prep Time: 10 minutes
Total Time: 30 minutes

INGREDIENTS

  • 2 chicken breasts, pounded to 1-inch thickness
  • 1 1/2 tablespoons olive oil
  • 1/2 cup dry white wine
  • 1 cup chicken broth
  • 1 cup sliced mushrooms
  • 1 tablespoon butter
  • 4 cloves fresh garlic, crushed and minced
  • 1 tablespoon Dijon mustard
  • Salt and Pepper

DIRECTIONS

  1. Heat pan over medium-high heat and add oil. Salt and pepper both sides of the chicken before adding to the pan.
  2. Cook on one side 5-7 minutes and flip.
  3. Cook on other side 5-7 minutes until it meets an internal temperature of 165 degrees.
  4. Remove chicken from pan. Add the garlic and mushrooms, sauteing and stirring frequently until they are tender.
  5. Pour in the white wine, scrape all the goodies into the wine.
  6. Add the chicken stock and simmer on medium-high heat until it is reduced by about a third.
  7. Lower the heat, add the mustard and butter, stirring until the butter is dissolved and sauce easily coats the back of a spoon.
  8. Serve the sauce over the chicken.

SOURCE

Adamo Nest, March 2021

The Bee’s Knees

f you enjoyed the gimlet from last week’s newsletter and you’re looking for another easy, shaken gin drink to test gins, may I suggest the Bee’s Knees? Like the gimlet, it’s a gin sour, but instead of lime juice and sugar, the Bee’s Knees calls for lemon juice and honey syrup.

Honey syrup is one of the easiest and quickest syrups to make: Just whisk together three parts honey to one part warm water. In addition to giving cocktails a distinct wildflower sweetness, it also changes the weight and texture of the drink, making it thicker and heavier. Honey drinks are always a little bit decadent.

For the gin, you can, as always, go with Beefeater, which gives it a pleasant but not overbearing lemony sharpness. But this drink also works well with other mass-market dry gins, such as Tanqueray and Bombay Sapphire.

The real trick to a Bee’s Knees is to employ a technique known as a regal shake, in which you shake the drink with a strip of citrus peel — in this case from a grapefruit. This infuses some of the oils from the grapefruit skin into the mixture, giving it a subtle extra layer of flavor.

  • 3/4 ounce honey syrup
  • 3/4 ounce lemon juice
  • 2 ounces dry gin
  • strip of grapefruit peel

INSTRUCTIONS

  1. Combine all ingredients in a shaking tin, including strip of grapefruit peel.
  2. Add ice, then shake until thoroughly chilled.
  3. Strain into a coupe or Nick & Nora glass.
  4. Garnish with a (freshly cut) grapefruit peel.

SOURCE

Cocktails with Suderman, March 10, 2021

LESSONS LEARNED

  • I need proper measuring equipment

Salmon With Anchovy-Garlic Butter

  • YIELD: 4 servings
  • TIME: 25 minutes

Minced anchovies and garlic add a complex salinity to seared salmon, enriching and deepening its flavor. To get the most out of them, the anchovies and garlic are mashed into softened butter, which is used in two ways: as a cooking medium and as a sauce. Used to cook the salmon, the butter browns and the anchovies and garlic caramelize, turning sweet. When stirred into the pan sauce, the raw garlic and anchovies give an intense bite that’s mitigated by the creaminess of the butter. It’s a quickly made, weeknight-friendly dish that’s far more nuanced than the usual seared salmon — but no harder to prepare.

INGREDIENTS

  • 3 tablespoons unsalted butter, softened
  • 4 anchovy fillets, minced
  • 1 fat garlic clove, minced (or 2 small ones)
  • ½ teaspoon coarse kosher salt
  •  Freshly ground black pepper
  • 4 (6- to 8-ounce) skin-on salmon fillets
  • 2 tablespoons drained capers, patted dry
  • ½ lemon
  •  Fresh chopped parsley, for serving

PREPARATION

  1. Heat oven to 400 degrees. In a small bowl, mash together butter, anchovies, garlic, salt and pepper.
  2. In a large ovenproof skillet, melt about half the anchovy butter. Add fish, skin side down. Cook for 3 minutes over high heat to brown the skin, spooning some pan drippings over the top of the fish as it cooks. Add capers to bottom of pan and transfer to oven. Roast until fish is just cooked through, 8 to 10 minutes.
  3. Remove pan from oven and add remaining anchovy butter to pan to melt. Place salmon on plates and spoon buttery pan sauce over the top. Squeeze the lemon half over the salmon and garnish with chopped parsley. Serve.

SOURCE

https://cooking.nytimes.com/recipes/1017329-salmon-with-anchovy-garlic-butter

LESSONS LEARNED

  • I only roasted for 8 minutes in the oven
  • Yummy!

Weeknight Lasagna with Large Shells

Cook Time: 25 minutes
Prep Time: 10 minutes
Serves: 4-6

INGREDIENTS

  • 450 grams Italpasta Large Shells, cooked and drained
  • 3/4 pounds ground beef
  • 1 tablespoon Olive Oil
  • 1 jar Marinara sauce
  • 1 cup ricotta
  • 1 cup shredded mozzarella
  • 1/2 cup Parmesan cheese
  • 1/2 cup parsley, chopped

DIRECTIONS

  1. Brown beef in a skillet set over medium heat with oil.
  2. Add marinara sauce, simmer for 20 minutes
  3. Cook pasta and drain
  4. Add pasta, ricotta, Parmesan and parsley to sauce.
  5. Sprinkle mozzarella over top.

SOURCE

Italpasta Large Shells

LESSONS LEARNED

  • Use the biggest pot, not a frying pan, to brown the beef
  • Add garlic to the oil