Covid New Year's Eve

It was a cold night be we had a great New Years Eve dinner from Kali. Kali has some of the best togo dinners and they deliver! It sure beat cooking! Food was Wonderful! Hopefully 2021 is a lot better than 2020!

Truffle Pasta

Truffle Slicer from Republique

 

We had a take out dinner form Republique. They are exceptional and have been among the highlights of our Covid Lockdown. They had a Truffle dinner to go. Of course we had to get it. Included with the dinner was the Truffle Slicer shown above. At the end of the dinner we still had leftover Truffle. The next night we made Truffle Pasta from a recipe in The New York Times. Excessive, but after all there are few pleasures in Covid Times. We enjoyed it!

5 Ingredient Black Truffle Pasta

Sprinkles & Sprouts

 

This Black Truffle pasta recipe is a decadent treat for a special date night. The unmistakably earthy rich flavor of black truffle is paired with everything it loves, butter, cheese and perfectly cooked linguine.

This is a delicious and special meal and is sure to impress! Plus it is ready in just 10 minutes with just 5 ingredients!

How to cook with Black Truffles

Black truffles work so well with rich ingredients like butter and cheese, the fat in these ingredients absorbs the truffle flavor and carries it though the whole dish, making a small amount of truffle go further. That is why the Black Truffle Baked Brie is one of the most popular appetizers on my blog!

If you can’t get fresh black truffles then try the ones packed in olive oil will work well. There are also several companies that sell flash frozen black truffles.

The recipe calls for grated truffle in the butter, this ensures the black truffle flavor is in the sauce. The sliced truffle on top is a wonderful garnish but a sprinkle of grated truffle would add the extra flavor and color impact without using as much truffle.

The recipe suggest 1 ounce of black truffle, but the amount you use will really depend on the amount you have. Even a small amount of truffle will make this dish amazing. But if you are a big truffle lover then add as much as you like to the butter.

How to make black truffle pasta

Whilst the pasta is cooking make the very quick sauce of butter and black truffle. Reserve a cup of the pasta water, then drain the pasta and add it to the butter sauce along with some of the pasta cooking water.

It is really important to reserve a cup of the pasta cooking water. As there is no cream in this sauce the cooking water emulsifies with the butter to create a luscious and creamy sauce that coats every strand of pasta with the truffle flavor.

The parmesan is then added along with some shaved truffle slices and dinner is served.

Extra Tips for making Black Truffle Pasta

We suggest salted butter as this adds extra seasoning. If you only have unsalted butter, or low salted butter then ensure you season your sauce extremely well with salt to really bring out the earthy flavor of the truffle.

Although a little black pepper can enhance the muskiness of the black truffle, be sparing with it. Too much will over power you truffle.

 

Roast Cod with Black Bean Sauce

We are trying to eat more fish. Roast Cod with Black Bean Sauce was an excellent recipe with a Chinese twist. I like cod, it is a very flaky and tasty fish. It is very bland and takes a spicy interesting sauce.

Roast Cod with Black Bean Sauce

New York Times

 

Ingredients

For The Sauce:

 

1       teaspoon vegetable oil

2       shallots, chopped fine

1-½  cloves garlic, mashed

1       tablespoon (heaping) Chinese fermented black beans

1       cup sake

2       tablespoons soy sauce

2       teaspoons rice vinegar

8       tablespoons butter

Freshly ground white pepper to taste

 

For The Cod:

 

1-½  pounds cod fillets, cut into 4 portions

¼      teaspoon salt

¼      teaspoon freshly ground white pepper

1       tablespoon butter

¼      cup dry white wine or 1/4 cup water mixed with 1 tablespoon lemon juice

 

Preparation

 

1.   Preheat oven to 400 degrees.

2.   Prepare the sauce. In a saucepan warm the oil over medium heat. Add shallots, garlic and black beans and saute until shallots soften, about 3 minutes. Add sake, soy sauce and rice vinegar. Cook until sauce reduces by a third, then remove from heat and whisk in butter. Season with pepper.

3.   To prepare the fish, season it with salt and pepper, and place in a small baking pan. Top with butter and pour wine over. Cover with aluminum foil and bake 8 minutes. Remove foil and bake 6 minutes more, or until cod flakes easily.

4.   Reheat sauce until hot. Serve cod over couscous, top with sauce and garnish with fried onions and chives.

Potato and Cabbage Gratin

We had bought Nueske's  Pork Chops, Bacon and Sausage. We defrosted Smoked Pork Chops to serve with a Potato and Cabbage Gratin. It was an earthy winter meal. Very hearty and good. You can get the recipe for the Potato and Cabbage Gratin on our blog of: September 2, 2009. Click the date to get the recipe.
 

Pork Meatballs

Sometimes the magic works, sometimes it doesn't. Pork Meatballs With Ginger and Fish Sauce didn't work for us! Try it you might like it better than we did. Its a pandemic, what do you have to loose?

Pork Meatballs With Ginger and Fish Sauce

New York Times

 

These nuoc cham-inspired meatballs are perfect to fill lettuce cups topped with fresh basil or cilantro. (Add steamed rice for a more substantial meal.) The Ritz crackers here make for a juicier meatball, but feel free to substitute plain dry bread crumbs. To make the Ritz crumbs, place the crackers in a resealable plastic bag and lightly crush them with the back of a wooden spoon or measuring cup. For an easy dipping sauce, spike 1/4 cup mayonnaise with 2 teaspoons toasted sesame oil or soy sauce. And save any leftover meatballs: They're great simmered in chicken broth the next day. The ginger and garlic in them release their aromatics into the broth for a deeply flavorful soup base.

 

Ingredients

 

2       tablespoons peeled and minced ginger

1       tablespoon minced garlic (from about 3 large cloves)

1       tablespoon fish sauce

1       teaspoon freshly ground black pepper

½      teaspoon kosher salt

½      cup finely crushed Ritz crackers (12 crackers)

1       pound ground pork

 

Preparation

 

1.   Heat oven to 425 degrees. In a large bowl, combine all the ingredients and use your hands to gently mix.

2.   Shape the meat into 12 golf-ball-size rounds (about 2 inches in diameter) and arrange on a greased rimmed baking sheet.

3.   Bake until golden and cooked through, about 15 minutes. Serve warm.

 

Hanukkah

View from our deck of Los Angeles

We had a socially distant Hanukkah dinner on our back deck overlooking the city. The food was of course from Don Dickman (Roca_Pop_Up on Instagram). All we had to do was reheat the food Don prepared. The food was great! Don uses his mothers recipes. Not the same as I remember my Mother's, but excellent. Next year with friends in our house and everyone vaccinated! 

Cabbage and Ham Risotto

We combined Sautéed Cabbage with a Turkey Risotto. It worked out. It was a perfect use for the leftover Smoked Turkey. I don't exactly know why but cutting up cabbage is one of my more favorite kitchen tasks. My least favorite task is emptying the dish washer. During pandemic because we cook so much, we are constantly running the dish washer! You can find the recipe for Turkey Risotto on our blog of: May 13, 2020. Click the date to get the recipe.
 

Sauteed Cabbage

Well Plated

 

I realize that Sautéed Cabbage isn’t the sort of recipe that’s known to elicit romantic gushing, but this 20-minute side dish is love at first bite.

 

Tender and caramelized with obsessively tasty brown bits, you’ll be twirling this cabbage on your fork, nibbling it right out of the pan, and wondering when it was that you became the sort of person who is this enthusiastic about a vegetable.

 

Ingredients

  

1           small head green cabbage about 2 1/2 pounds

1           tablespoon extra virgin olive oil

1           tablespoon unsalted butter

1-1/2    teaspoons kosher salt

½          teaspoon freshly ground black pepper

½          tablespoon apple cider vinegar plus additional to taste

1           tablespoon chopped fresh thyme optional

 

Instructions

 

1.            Cut the cabbage in half from its top down through its core. Place the cut-side down on your cutting board, then slice it as thinly as possible around the core so that you have fine ribbons. Discard the core.

2.            Heat a large saute pan or similar heavy-bottomed pot over medium-high heat. Add olive oil and butter. Once the butter is melted, add the cabbage, salt, and pepper. Saute for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Don't feel like you need to constantly stir it. Leaving cabbage undisturbed for a minute or two as you go is what will allow it to develop brown caramelized bits (aka FLAVOR).

3.            Remove from the heat and stir in the apple cider vinegar. Taste and add a bit of additional salt and pepper if you like, or a splash more vinegar if you'd like to add more zippy and acidic flavors. Sprinkle with thyme. Serve warm.

 

Notes

 

TO STORE: Store Sautéed Cabbage in an airtight container and place in the refrigerator for up to one week. 

TO REHEAT: Place Sautéed Cabbage in a microwave-safe bowl or on a plate and reheat gently until warm. You can perk your leftovers up by adding another sprinkle of salt and a splash of apple cider vinegar after reheating. 

TO FREEZE: Sautéed Cabbage can be frozen if placed in a freezer-safe container. The texture of the cabbage may change slightly while frozen, but will still taste delicious when thawed. 

 

 

Smoked Turkey

We purchased a Smoked Turkey from Willie Bird. We knew it would give us several dinners. This was the easiest one, heat and serve. No fuss. The Turkey is boneless, perfect for slicing for Sandwiches, cubing for Risotto or just sliced on a plate with a vegetable. You can also freeze it for future use.

Beef Stroganoff

We had left over Steak. We decided to go retro: Beef Stroganoff. Definitely a food from the 50's. I loved it! It is very rich and perfect for a cold winter night. Take a trip back in memory lane and make it. When is the last time you had it?

Beef Stroganoff

New York Times

 

Forget what you think you remember about this putatively Russian dish, which saw its zenith in American kitchens during the 1950s and its nadir in school cafeterias two decades later. Beef stroganoff makes for an outstanding dinner: a vat of tender sautéed meat in a silken gravy studded with caramelized mushrooms, alongside a huge tangle of buttered noodles. Be careful when adding the cream at the end: Sour cream easily curdles in the heat, while crème fraîche or heavy cream offer smoother results.

 

Ingredients

 

Kosher salt and freshly ground black pepper

1-½    pounds sirloin roast, or beef tenderloin, if you’re feeling fancy

2         tablespoons all-purpose flour

1-½    teaspoons hot paprika

1         tablespoon neutral oil, such as canola or grapeseed

4         tablespoons unsalted butter

½        pound button mushrooms, cleaned and cut into quarters

2         small shallots, thinly sliced

12       ounces wide egg noodles

¼        cup dry white wine

1         cup heavy cream or crème fraîche

1-½    teaspoons Worcestershire sauce

1-½    teaspoons Dijon mustard

Chopped fresh parsley, for garnish

 

Preparation

 

1.            Bring a large pot of salted water to a boil.

2.            Cut the beef against the grain into 1/2-inch slices, pound lightly, then cut those slices into 1-inch-wide strips.

3.            Add the flour, paprika, 1 1/2 teaspoons salt and 1 1/2 teaspoons pepper to a large shallow bowl and toss to combine. Dredge the strips of meat in the flour mixture, shake them to remove excess flour, then transfer them to a rimmed baking sheet.

4.            Place a large skillet over high heat and swirl in the oil. When the oil begins to shimmer, sauté the beef slices, in two batches, until they are well browned on both sides but rare inside, 3 to 4 minutes per batch. Transfer the seared meat to the baking sheet. Turn the heat down slightly.

5.            Add 1 tablespoon of the butter to the pan. When it has melted and started to foam, add the mushrooms, toss to coat them with the fat, and season with salt and pepper. Cook, stirring frequently, until the mushrooms have released their moisture and are a deep, dark brown, 12 to 15 minutes. About halfway into the process, add the sliced shallots and 1 tablespoon butter and stir to combine.

6.            While the mushrooms cook, add the noodles to the boiling water, and cook until just done, about 10 minutes. Drain the noodles, and toss with the remaining 2 tablespoons butter. Set aside.

7.            When the mushrooms and shallots are soft and caramelized, deglaze the pan with the wine, scraping at all the stuck-on bits on the pan’s surface. When the wine has reduced by about half, slowly stir in the cream, followed by the Worcestershire and mustard. Add the meat, along with any accumulated juices, and stir to combine. Cook, stirring occasionally, until the dish is hot and the beef is medium-rare, 2 to 3 minutes. Taste, and adjust the seasonings.

8.            Serve the noodles under or alongside the stroganoff; sprinkle stroganoff with parsley.