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Recipes that include garlic (granulated)

Street Food at Home: Lamb Gyro

Tuesday, September 8, 2009

We’re still touring through California, but for those of you hungry for a recipe, here’s a treat we did just before leaving…

One of my favorite lunch foods (when I’m not strictly following lunch.foodmayhem.com) is street meat.  I’m talking about lamb shawarma from a cart.  One of my favorites in Manhattan is the guy in front of Food Emporium on 14th Street, near Park Ave South.  However, he’s always gone when I get home!  So I had to take matters into my own hands and make my own–a difficult task when you don’t own a spit.

Lamb Gyro in Pita 2

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A Sauerkraut Replacement?

Thursday, January 1, 2009

Not to toot my own horn, but it may be possible that I’ve created a replacement for the several hundred year old classic brat topping sauerkraut. Actually, other than the use of cabbage, it’s quite different: sweeter and mustardy. We’ve made other yummy cabbage dishes before, but this is different from those too. I really enjoy it and it will go great on your favorite brat, hot dog, smoked bacon, (or both combined) pork chops, or even regular ole Italian sausage.

Mustardy Cabbage

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Brunch: Veggie and Goat Cheese Sandwiches, Manchego Mini Quiche, and Danish Apple Pastry

Monday, September 15, 2008

We had our friends, Peter, Jeff, and Erin, over for brunch. Since brunches are around noon, you have to plan to make some things in advance, unless you want to get up way too early. I’m pretty anal about optimal eating, meaning I won’t allow for something that’s ok because of convenience. I’ve got to eat and serve things the best way possible. For that reason, I use roasted and grilled veggies a lot. They taste better (in my opinion) the next day. So, the night before, I fire roasted peppers, and grilled eggplant and zucchini.

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Three Herb Pork Tenderloin on Ciabatta

Tuesday, April 8, 2008

I threw together this pork tenderloin, thinking that I would heat up some left over rice to serve with it, but then Lon called and he was going to be late coming home from work. The pork was already in the oven and almost ready to come out. It would no longer be hot when he arrived. Quickly, I switched dinner plans, the room temperature pork would now be made into a sandwich. When Lon got home, I sliced the pork into 1/2 inch slices, and laid it on ciabatta with a spread (half mayo/half whole grain mustard).

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Bison Tartare

Saturday, March 1, 2008

As I mentioned, we bought bison meat. After the Bison Burgers for lunch, we had 8.7 ounces left so we decided to have Bison Tartare as an appetizer for dinner. It came out very good so here’s the recipe.

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Improved Baked Tofu

Thursday, December 20, 2007

We had friends over for dinner tonight and since one of our guests was a vegetarian, I decided to try to improve on that tofu recipe I had been working on for Lon. With just a few changes to the preparation and baking temperature (marinade staying the same), Lon loved the texture. Our guests seem to like it as well. It’s not the most attractive looking tofu but it does taste good. My improved recipe is below the picture (photo updated 9/15/15)…

Slow Baked Tofu

Start with 1 Block (16-18oz) Tofu

Marinade

  • 3 tablespoons soy sauce
  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons mirin
  • 1 teaspoon sesame oil
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon ground ginger
  • 1 shallot, minced
  • 1 pinch white pepper

Instructions

  1. Prepare as directed in the about.com method.
  2. Marinate overnight. Turning over once.
  3. Place tofu on a baking sheet covered with aluminum foil. Save marinade.
  4. Bake in a preheated 300 degree F oven for 30 minutes. Pour the remaining marinade over the tofu. Continue baking for another 30 minutes. Serve.

In case you’re curious about what else we had for dinner:

  • Scallion Fried Rice
  • String Beans in Sa Cha Sauce
  • Chicken Curry Stew
  • Baby Bok Choy
  • Baked Tofu
  • Chocolate Cake with Cognac Ganache Glaze
  • Fruit Tart (Shayna brought it from Whole Foods. It was really good!)

 

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Yum Yum Brunch

Sunday, December 16, 2007

I had the Yum Yum Sisterhood over for Brunch. Our mission is always social eating but today we also started folding paper cranes for two important people to Julie and Lily, who were diagnosed with cancer. Our best wishes goes out to them. We had a great time as we always do and I got several compliments on the food. Here’s what we had:

Pumpkin Bread
This is a simple and perfect pumpkin bread for a holiday season brunch. The texture and color is amazing. I will definitely make this again.

Salmon Cake Benedict with Garlic Roasted Potatoes
This was my own creation. I did not write down an exact recipe for poaching the eggs, the sauce (a pseudo hollandaise), and the potatoes but I did finally write down my recipe for the salmon cakes that I’ve made several times. People always ask me for the recipe and I didn’t have one until now:

1 can (7oz) Kirkland brand Salmon (other canned salmons are awful)
1 cup chickpeas, mashed
1/4 cup minced yellow or white onion
1 green onion, chopped
1 egg
1/2 teaspoon granulated garlic
1 teaspoon cumin
1/2 teaspoon dried cilantro
pinch cayenne (adjust to your spice)
2 teaspoons olive oil or non-stick spray

1. Mix all the ingredients in a bowl.
2. Divide and shape into six patties. Set aside.
3. Prepare a skillet with oil or non-stick spray on medium high heat.
4. Place the patties on the pan, careful not to break them.
5. Cook them for 3-4 minutes on each side.
6. Remove from pan and serve.

Whole Wheat Pancakes with Sauteed Apples
The pancakes came out so fluffy and flavorful enough to eat alone but even better with sauteed apples on top.

With all the excitement, I forgot to take more pictures of the food. =(

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Baked SesameTofu

Tuesday, December 11, 2007

Lon is not a big fan of tofu but likes the texture of the tofu at City Bakery. He’s not sure, but thinks it might be baked and then seared. I haven’t tried it yet and decided to try baking some tofu to see if Lon likes it. We both really liked the result.

First, make sure you use a good tofu. There is a huge difference between fresh tofu and packaged tofu. I like buying fresh tofu from a store on the corner of Bowery and Grand. They sell three blocks per box, each about 3.5″x3.5″x1.5″.


Press the tofu between two plates and put something heavy on top. Let the tofu drain for an hour, while pouring the liquid out every 20 minutes. While the tofu is draining, you can make the marinade by whisking ingredients together. Place the tofu in the marinade and refrigerate for three hours, turning blocks of tofu over once. I baked it in a 400 degree F oven for 25-30 minutes (with some marinade coating the bottom of a pan) because I was also making a roasted pork tenderloin. I’ve read that it is better slow baked at a lower temperature. Optionally, you can sprinkle some toasted sesame seeds on top before serving.

Marinade:

  • 3 tablespoons soy sauce
  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons mirin
  • 1 teaspoon sesame oil
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon ground ginger
  • 1 shallot, minced
  • 1 pinch white pepper

I served the Baked Sesame Tofu with white rice, Chinese broccoli, and a roasted pork tenderloin. The tenderloin was marinated overnight in the same marinade I used for the turkey legs. The dinner was a big success!

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Awesome BBQ Turkey

Friday, December 7, 2007

We’ve been trying to eat less pork because of Lon’s cholesterol. He doesn’t like tofu that much and I don’t want to eat chicken every day. As you may have read before, I’m not a fan of breast meat so I bought turkey legs. I decided to de-bone them (leave skin on) because I wanted to use the grill. This marinade is enough for 2-3 turkey legs. Grill time will vary because turkey legs vary greatly in size.

Marinade:

  • 1 cup ketchup
  • 1/2 cup soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion powder
  • 1/2 teaspoon ground ginger

Just mix ingredients together and marinate meat for at least 4 hours.

The turkey tasted a bit like BBQ Pork and we both loved it!! I’m sure the marinade would be great for chicken or pork as well.

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Italian Wedding Soup

Sunday, August 19, 2007

A week ago my mom picked up four pounds of lamb for me at a butcher in Long Island. Because he butchered an 8-pound piece for me, I ended up with two beautiful shanks. After attending my cousin Riva’s wedding last night, and because our brunch plans fell apart, AND (for the real reason) because Jessica wasn’t feeling well, I decided to make some lamb stock, which would end up in homemade (the best kind) Italian Wedding Soup.

First I sauteed the shanks with salt and pepper in extra virgin olive oil in a large stock pot. I let them go for a good 15 minutes, during which time I added 1.5 roughly chopped onions and 3 cloves of garlic. I then caramelized half a can of tomato paste before deglazing with low sodium College Inn chicken broth. I filled the pot with water and added two roughly chopped carrots; two bay leaves (broken in halves), a tablespoon of peppercorns, and a large handful of fresh dill.

After bringing it to a boil, I let the stock reduce for about three hours. Towards the end I started making the soup: first I cooked some pasta and made the meatballs. While the standard pasta for this soup are elbows, I used a great variation on elbows, Barilla’s pipette rigate.

Ingredients for Meatballs

  • 0.5lb Ground Beef
  • 0.5lb Ground Pork
  • 1/4 cup breadcrumbs (or more, as necessary)
  • 3 tbsp. chopped, flat leaf, Italian parsley
  • 1 tbsp. granulated garlic
  • 2 tsp. cayenne pepper
  • 1/4lb of grated Parmigiano-Reggiano
  • Black Pepper (to taste)

I rolled the meatballs into 3/4″-round balls and cooked them for 3 minutes in unseasoned, boiling water (the same water I used to cooked the pipettes).

Before assembling the soup, I pulled the shanks out of the stock pot and pulled the meat off them. Then, I strained the stock and saved the carrots as a snack for Jessica later. In the mean time, I finely diced half an onion into a two-quart sauce pan, and added the stock. I also added a teaspoon of red pepper flakes, two cloves of garlic diced, lots of dried oregano, and adjusted seasoning (a little salt was necessary). In the mean time I rinsed some baby spinach and gave it a very coarse chop.

Just before serving the soup, I added the spinach and some more parsley to the soup, along with the meatballs and pulled lamb meat (to reheat). I served with the pasta in the bowl.

The overall flavor was phenomenal. The stock had a rich flavor and the soup had just a bit of heat from the cayenne in the meat and the red pepper flakes in the soup. The spinach was also cooked perfectly.

While this soup does take a bit of work, it is worth every second. A lot of love goes into making soup like; and it can’t be rushed. Perhaps that’s the reason it has magical curative powers?

See more pictures of the soup and the cooking process in our Flickr set.

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