Heirloom Bean and Tomato Crostone
Have you been baking a lot of bread during this pandemic time? More than you and your family can possibly eat? Maybe you have some slices in the freezer? Here is a delightful meatless meal to use the remainder of the bread that may be becoming a little hard and stale.
The flavorful bean broth rehydrates the toast…and for such a simple dish, this crostone is really extraordinary. Butter AND olive oil add rich mouthfeel while colorful cherry tomatoes add sweetness. Fresh thyme adds herbaceous earthiness while yellow eye beans bring a deep creaminess. It’s a peasant-style vegetarian dish drenched in flavor and texture, and is extremely satisfying. And extremely economical.
Heirloom Bean and Tomato Crostone Recipe
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Tortilla Soup with Pasilla Chile and Masa Harina
Many years ago, I fell in love with Tortilla Soup over dinner al fresco on a lovely courtyard in Sinaloa, Mexico.
We were on a trip to the Barrancas del Cobre and had an overnight at a quaint hotel in Los Mochis. The soup was divine – a simple chicken broth with melting queso fresco, fried tortillas, and herbs. When we got back home I had to recreate it, and still do to this day.
Fast forward more than a couple of decades in these pandemic times, and I find myself watching more Facebook videos than before, one in particular caught my attention. A true master of Mexican cooking, Rick Bayless making a Tortilla Soup.
Now the Chef has probably made a zillion versions of tortilla soup but this one resonated with me – with its addition of mild, smoky, raisiny pasilla chiles.
As a polar opposite to my Los Mochis version with its brothy style, here I also added a quarter cup of masa harina to the soup as a thickening agent. The masa added heft and a super corn flavor. The result was an extraordinary amalgamation of complex chile and earthy corn. Rich and satisfying, it is a meal in itself.
Since pasillas are not particularly spicy…and for another layer of flavor and texture, I made an oil with the hotter chile de arbol, and sprinkled some of these toasted chile crumbles over the soup.
Tortilla Soup Recipe
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How to Bake Artisan Bread $0.68 per Loaf!
Sixty-eight cents. Yep, that is what it costs to bake a beautiful, crusty loaf of artisan style bread. Flour, yeast, and salt. These three ingredients plus water yields a masterpiece that would cost upwards of $6 at a decent bakery.
Not surprisingly, the global pandemic has spurred an interest in bread baking. Since people have extra time at home, don’t care to run out to the supermarket often, and are happy to save over $5 with every loaf…why not bake it yourself?
And not least of all, baking one’s own bread brings a sense of satisfaction, pride, and joy which is probably the best reason to bake at this challenging time.
How to Bake Artisan Bread
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Chickpea Stew with Lots of Veggies
Kale, Cabbage, Spinach, Carrot, Onion, Celery, Tomato
We are cooking in some challenging times, my friends. But we can do this and we can do this well! Look in the fridge and get excited!
We are cooking without the luxury of just popping over to the supermarket to get whatever ingredient our original recipe requires.
Today’s meal started in the pantry with a can of chickpeas and progressed to the veggie drawer in the fridge. There was a very small head of cabbage left over from my Stuffed Cabbage rolls. Less than a half bag of pre-washed spinach, and an aging bunch of curly kale.
Staples of carrot, onion, celery and garlic are almost always on hand. It was here that this hearty, healthy, satisfying stew recipe began to take shape.
Also, don’t underestimate dried herbs. They definitely have flavor and can substitute for fresh in these unusual times. Hopefully the dried herbs in your pantry are not too old!
Chickpea Stew Recipe
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Stuffed Cabbage with Mexican Crema and Walnuts
Jasmine Rice, Beef, Castelvetrano Olives, Herbs, Lemon
When I saw this recipe from Bon Appétit, I thought… I have a head of cabbage, I can make my own version without having to go to the dreaded grocery store. The result was a mighty tasty and quite striking Stuffed Cabbage made with everything on hand.
Give it a try! Use the recipe as a blueprint to incorporate what you have available. It’s actually quite fun to make the substitutions.
You’ll definitely need a cabbage, any kind will do. And long grain rice, fresh herbs, some kind of sour cream or yogurt, some nuts, an egg or two. And there you go!
The recipe is flexible; add meat or not, onion is nice but not mandatory. I like savory olives but you may like sweet raisins. Lemon is good for tart notes, but no lemon? No problem, Bon Appétit uses sumac in their recipe. No dill? Use parsley. Butter is great but olive oil would work just fine.
The recipe is easy, I did use quite a few pots and pans however. But hey, there’s plenty of time for doing dishes…
Adaptable Stuffed Cabbage Recipe
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Chicken Soup with a Big Comforting Matzo Ball
If this were a normal Passover, I would be in Chicago right now with 15 lbs. of brisket in the oven, a huge pot of chicken soup on the stovetop, plus some 100 matzo balls in production, prepping for a fabulous multi-course meal for my family and friends as I have done for the past two decades.
Since, unfortunately, this is not a normal Passover. I am in Las Vegas, not Chicago. And I’m not cooking a multi-course meal for thirty-five, I’m cooking for one. Just a nice bowl of my chicken soup with a big comforting matzo ball.
Happily, in spite of the global pandemic, we’ll still be holding our Seder and holding tight to tradition. We will all Zoom in on the internet at sundown on Wednesday to retell the Passover story of how we were slaves in Egypt before God led us to freedom with signs and wonders. Each year at Passover we go on a journey in our hearts from slavery to freedom and from sadness to joy. This year is no different in that respect.
Big Matzo Ball Recipe and Matzo Ball Secrets
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Eggplant Steaks, Restaurant Style
A couple months ago we had an absolutely delightful and completely unique meal at Roy Choi’s restaurant, Best Friend, at Park MGM on The Las Vegas Strip.
“Best Friend is… Koreatown in a capsule – a portal to the streets of LA, but also rooted in what makes Las Vegas… VEGAS. Hip hop-to-bibimbop. Kimchi-to-spaghetti. BBQ and late-night food. I want Best Friend to energize the minds of people looking to experience the best in life. Whether they are from Hollywood or Hong Kong, D.C. or Down Under, I hope all guests are licking their fingers with their mouths full saying ‘holy sh!t’ as they reach across the table for another bite. LA food in Las Vegas. Los Vegas. Best Friend. Forever.” – Roy Choi
Blown away by the KALBI Korean BBQ marinated bone-in short rib; SLIPPERY SHRIMP crispy rock shrimp, chili mayo, walnuts; ELOTES kewpie mayo, lime juice, tajín, cotija, cilantro; and EGGPLANT SCHNITZEL.
The eggplant was simple yet elevated with its silky interior and crunchy exterior. The sauce was intriguing, creamy, and mustardy. Fresh peppery green arugula provided the perfect balance to the fried eggplant. Brilliant.
In his endearing, personal, and somewhat irreverent cookbook L.A. Son, Chef Choi writes, “I make a mean schnitzel.” Yep, he sure does.
Eggplant Steaks Recipe
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