Tzatziki is so hard to say but so delicious to taste. If you’ve ever been to a Greek restaurant or had a gyro, there’s a good chance that you’ve sample this creamy, tart white sauce that has a bit of crunch thanks to pieces of cucumber. Tzatziki sauce can now be found in markets, but it’s a cinch to make at home. If you have a bowl a grater and a whisk, you can make tzatziki sauce. Pronunciation, by the way? Try: “zaht-zee-kee.”
Archive for Vegetarian
Bruschetta is one of those dishes that sounds complicated but in reality is a cinch to make. The name is technically used for crisped bread rubbed with garlic, but most of us know bruschetta as a savory, herb-licious tomato topping that sits above crostini. And there’s another, similar term, as crostini is simply bread that has been crisped in an oven or under a broiler.
If you have the grill going, there’s no reason not to create your crostinis over the fire or coals. When making them indoors, I prefer to brown the bread under a broiler in the oven. If you’re watching your carb intake or can’t do gluten, you can substitute the bread entirely for a piece sturdy lettuce such as romaine, making what I dub bruschetta boats.
Bruschetta is a perfect appetizer any time of year, but really shines in summer when tomatoes are cheap, plentiful and – most important – in season. I prefer Roma tomatoes because their thick flesh and relative lack of seeds, which are to be scooped out anyway for this recipe.
A few weeks ago I introduced you to the glory that is the stuffed bell pepper. This week it’s on to something a little more adventurous, yet even easier and quicker to cook: The shishito pepper. What’s the adventurous part of this dish? Acquiring of the main ingredient.
Shishito peppers look something like ET’s finger, long, green and wrinkled. True, they may not appear that special, but they taste amazing. Shishitos are not usually spicy. They are a sweet pepper, but occasionally you’ll hit one with a bit more kick.
If you’ve never heard of a shishito pepper, that’s probably an indicator of where you shop. You aren’t likely to find shishitos at your mainstream market. And here’s where the adventurous part of this recipe comes in. To buy these Asian peppers, you’ll need to go to – surprise! – an Asian store.
My go-to place for these is H Mart, but I’ve also seen them at 99 Ranch. You’ll find shishito peppers in the produce section, either in bulk or wrapped in plastic in small cartons. Sometimes they are labeled “sweet peppers.” And they’re inexpensive. On a recent trip to an H mart, they were about $1.30 a pound, and trust me, a pound will go far.
Shredded hash browns can be confidence killers in the kitchen. In restaurants they look and taste so darn good, we often think: “How hard can they be to make? Just shred potatoes and throw them in a pan, right?” And then we end up with mushy spuds that are overly browned on the outside but gray on the inside. To our chagrin, they’re anything but the crispy, delicious patties we get when dining out.
Some of us seek solace by making the easier, chunky style hash browns with diced potatoes, telling ourselves they’re just as good. Others never even try again.
Well, friends, buy a bag of Russets, ‘cause we’re about to change that.
Here is a kitchen device whose name may belie its purpose. A potato ricer doesn’t really have anything to do with rice, but at least the “potato” in its name is correct.
A potato ricer consists mainly of a cylinder with holes in the bottom and two handles. They are made out of plastic, metal or both, and can be found online, at a well-stocked general merchandise store, or at stores like Sur La Table or Williams-Sonoma that specialize in kitchen goodies. Potato ricers are most often used when making mashed potatoes. The way it works is super simple: Put cooked potatoes in the cylinder and squeeze. By forcing the potatoes through the small holes, you get a nice, creamy consistency that can be the basis for dynamite homemade mashed potatoes. In this respect, a potato ricer is like the world’s largest garlic press, as it works in the same manner.
But potato ricers can do more than just process spuds for mashed applications. If you happen to make shredded hash browns with any frequency, a potato is an invaluable tool to have.
For this application, you put raw, shredded potatoes into the canister and press to extract the liquid, which is the enemy to crispy, perfectly browned hash browns. When doing this, the object isn’t to push the potatoes through the holes, as with mashed, but rather wringing out as much liquid as possible.
Oh, and in case you’re wondering, don’t attempt to put a raw potato in one of these things and try to make it come out the other side. You’ll probably end up with a bent or busted ricer. Yes, I know from experience.
If you made a bounty of colorful eggs for Easter and are still trying to eat your way through them, you’ve probably come to this realization by now: Eating plain, hard-boiled eggs gets boring rather quickly.
Solutions abound for ways to use hard-boiled eggs, from crumbling them over salads to making the party favorite of deviled eggs.
One of my favorite things to do with hard-boiled eggs is to transform them into egg salad, a delicious spread that can be used in sandwiches, wraps or served atop lettuce. Aside from being a snap to make, it is easily customizable.
Want some kick? Add a touch of cayenne powder. For a savory, earthy take, experiment with dried herbs like oregano or thyme. Once used, topping choices abound, from tomato and avocado to sprouts or even bacon bits. And you thought eggs and bacon were just for breakfast.
For this quick and easy version, I spruce up my chunky egg salad with cucumbers for crunch, paprika for color and taste, and a squeeze of lemon juice for extra tang. I add green onions for added visual appeal, but red or white onions can be substituted if that’s what you have on hand.
Oh, and if you’ve never hard-boiled an egg before, don’t worry: Your secret is safe with me. I’ll show you how to do that, too, and you’ll never have to buy those plastic Easter eggs again.
I’m an unabashed lover of Mexican food, and in my house, burritos, tacos and quesadillas are among my favorite things to make when I’m short on time and meal ideas. I know I’m not alone. Aside from the sheer variety of stuff you can wrap inside a tortilla – from the ubiquitous beans and cheese to grilled shrimp in a cilantro-lime dressing – these Mexican-food staples are popular far beyond our border because they are inexpensive and a cinch to make.
But while many of us focus on the innards of our tacos, burritos and quesadillas, too often the tortilla itself – that all-important culinary housing – is an afterthought. If you’re prone to wrapping your favored ingredients in a flour or corn tortilla that’s simply been microwaved or not even heated at all, know that there is one more step you can take that works miracles in moments. It all begins with the wrapping.
For the best flavor, texture and pliability, tortillas need to be heated properly before being used and eaten. And that really isn’t in a microwave, which can make them rubbery. If you skip heating altogether, tortillas tend to be stiff and fall apart in your hands. And no one wants a lapful of burrito filling.
For the solution, look to your stove, which can heat tortillas one of two ways: in a pan or directly over a flame.
When it comes to roasting, meaty dishes usually steal the show. Almost all of us have enjoyed a hot-out-of-the-oven Thanksgiving turkey, juicy prime rib or flavorful and flaky salmon fillet.
But roasting needn’t be relegated to meat, poultry and fish. The same properties of roasting that impart so much flavor to those protein-rich dishes work wonders for vegetables, too.
The easiest way to roast is in an oven, which uses hot air as the main vehicle to cook food. (You could also call this “baking,” though that term is often used in reference to breads, pastries and meat without bones. For our purpose here, either word is safe, but “roasting” sounds more appetizing, no?) Roasting yields vegetables that are firm yet not hard, browned and visually interesting, and that taste so much more potent than when steamed or simmered.
When you roast, you actually concentrate flavors inward, vs. leeching them out. For example, when you simmer meat or vegetables in water, many of the flavors and nutrients go into that water. That’s great if you’re making broth or stock, but it’s wasted if you don’t use the liquid.
Bean-based soups are amazing for their nutritional value and the sheer comfort they provide, not to mention that they cost so little to make. The problem with making most legume soups from scratch is the amount of time it takes to soak the beans – usually overnight – and then cook them, which can take hours more. If you don’t do it properly, instead of a soft bean, you’ll risk biting into something as hard as a rock.
Split pea soup doesn’t have these issues. Like lentils, the beauty of split peas is that they cook quickly – about 45 minutes – and require no soaking beforehand. Yet they pack plenty of fiber and protein, and about zero fat. Add the soup’s earthy taste and warm-your-belly satisfaction, and split pea is a winner. It’s also very cost-effective and can be tailored to a variety of tastes. You can buy a 1-pound bag of dried split peas in just about any grocery store for around $2 or less. The soup can be made vegetarian style or, for even more flavor, can include crisp, rendered bacon bits or a traditional ham hock.
While water can be used as the base liquid, I prefer broth or stock since it adds flavor. You can use chicken, vegetable, even turkey or beef broth, or a combination thereof.
I like to mix low-sodium chicken broth and vegetable broth for mine. Furthermore, I bolster my split pea with potatoes, carrots and onions and garlic. The result is a big pot of soup that can feed an army.
If making homemade soup has daunted you all these years, start with split pea, and start right here.
It’s the new year, that time when we make resolutions, ponder life’s big questions and wonder how that last year flew by so quickly. Oftentimes the first of these involves diets, and with them, vows to eat better.
Before you roll your eyes, don’t worry: This isn’t necessarily an article about nutrition or how to shed calories. Rather, it’s suggestions on five foods to try that may be new to you – all of which do happen to boost flavor in a relatively healthful way.
These foods are not usually eaten alone, and that’s the beauty of them: They can make a dish that’s tried and true better, and can be used in lieu of ingredients that are higher in fat and/or calories. They can introduce flavors you may not be familiar with, and are all ripe for experimentation.
Here are the five foods that top my recommended list of ones to try in the new year. I hope those that are new to you will find their way into your kitchen in 2012.