Peas are one of my favorite vegetables to grow. Just plant them near something they can attach to and watch them emerge from the earth, their tendrils climbing and clinging, eventually bearing bulbous pods filled with green pearls. I grow two varieties: classic shell peas and sugar snap peas, which I use mainly for stir-frying. But I love them raw too. They make a nice addition to a salad. Every now and then I'll pluck one from the bush and nibble on it while I'm out and about in the garden. Snap peas are crispy, sweet, and completely edible, pod and all. For me peas are the harbingers of spring going into summer.
This stir-fry recipe features sugar snap peas paired with tender pork, all enrobed in a Thai-style sauce that is sweet, spicy, and savory. Chicken or beef would also work wonderfully well in place of pork. To round out the dish, Jasmine rice simmered in coconut water makes a nice match. The sweetness of the coconut counterbalances the heat of the chile pepper. It's also lower in fat than coconut milk but just as flavorful. This simple and healthy stir-fry comes together in literally minutes, making it ideal for a quick meal for one hearty eater or two dainty ones.
Global Cuisine
Global Cuisine
Homemade Taco Filling
I grew up loving “taco night”. It was one my favorite nights of the week. I love a crispy shell (a tortilla, lightly fried in oil), filled with seasoned meat, homemade salsa, good-organic cheese, and fresh lettuce. Yum!!
I wanted to make a childhood favorite for my kids. The seasoning that I grew up on, sadly, was not something I was going to feed to my kids. Instead, for years, I made soft, chicken tacos. The chicken, slightly sauteed in a combo of onions, tomatoes, a small teaspoon of chopped jalapenos, chicken stock, and some seasonings. They are super tasty, but nothing can beat a crispy taco.
I read Cook’s Illustrated religiously and own every issue since 1993 (and a selection from 1981-1992). They are my “go-to” and a place that I find lots of inspiration. Many of our favorite dishes are adapted from CI so when I found a recipe for homemade taco seasoning, I earmarked the page and headed to the kitchen.
Using the original recipe as a jumping off point, I changed it up a bit to make it my own. Keeping a mix of the dry ingredients, stored in a glass jar, helps make taco (or tostada) night, any night of the week.
Cold Noodles are a Cool Template
My improvisational style of cooking involves templates. Especially when it comes to cold noodles. I hate thinking of them as “salads” since that implies a “dressing” that is at the forefront. Instead, they’re bowls of cool freshness, or fresh coolness. When it’s hot I want a flavor bomb, some spice and not a lot of fat. That fat part? Speaking not from a diet perspective but from a mouth feel. Hot weather eating cries out for something clean, with a defined flavor profile. Not sludgy. So I tend to look toward Asia for flavor influence.
These spontaneous noodles come together with whatever I happen to have on hand. This time I used rice noodles which are perfect for hot weather since you don’t really need to boil them. I bring water to the boil, add the noodles and turn off the heat. The rice noodles soften in a matter of minutes. Drain them and squeeze out more of the water and you’re ready to toss them with the Nuoc Cham. I like tossing the noodles in the sauce then putting them in the refrigerator to cool and soak while I prepare the rest of the ingredients. You can also prep the veggies and let them marinate in the sauce while you cook the noodles.
Celebrate Oktoberfest with Individual Casserole Meals
You really don’t need to be German to have fun celebrating Oktoberfest. And, you don’t need to travel to Munich to enjoy the food we associate with Germany and its festival that lasts several days, providing a gateway for summer to turn to fall. This year, the celebrating begins September 22nd and will run through October 7th.
My dad was German, so I’ve eaten plenty of roast pork, sauerkraut and huge boiled dumplings that my Hungarian mom became proficient at creating. But when Oktoberfest rolls around, I start thinking about sausage. And sauerkraut. With boiled potatoes. In my column, I shared a recipe for German-Style Potato Bake. Thick slices of red potatoes blanketed with a smooth, creamy beer-spiked sauce, tender bits of onion swimming through it. I’ve served the potatoes with grilled bratwurst and sauerkraut that’s simmered in beer. It’s delicious.
I decided I could combine the potatoes with sausage and kraut all in one dish. I used some enamel-coated cast iron individual serving-size casseroles that a friend gave me as a gift quite a long time ago.
Moussaka
"It's all Greek to me" were practically the words that came out of my
mouth when I first saw this dish listed on a restaurant menu. I didn't
know what I was getting in to, but ever since that initial sumptuous
taste, I have been in love and obsessed with this classic Greek
casserole. Moussaka at first may appear to be a wintry meal, but late
summer with its abundance of dark purple eggplants or aubergines is
truly the perfect opportunity for making this dish. For me the sight of
an eggplant around this time of year automatically equals moussaka. And
truth be told, I love it so much that I usually end up eating the
entire casserole all by myself.
This love, however, doesn't come
so easy. The recipe takes real time and preparation, but it's
wholeheartedly worth it. Many components can be made ahead, in
particular the meat filling. The day before I plan to make this meal,
perhaps for a summer dinner party, I prepare the simple ground-meat
filling. Late the next morning of the dinner, I'll fry the eggplant
slices for the layers. Then about an hour before guests begin to
arrive, I'll make the béchamel sauce, start the assembly, and bake.
After the casserole has a chance to cool for easier slicing and
serving, it's ready to be enjoyed with a chilled glass of Greek white
wine.
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