Here's to good food!

I am finally putting my tried and true family recipes here. Check out my old-time favorites as well as newly discovered ones.

I hope you'll find some recipes here that you enjoy cooking, and those you cook for will find them tasty and satisfying.
Are you looking for something special? Something quick and easy? You'll find it here somewhere.
Check in often to see what's cooking in Monterey!

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti

If you are posting from this site, please give appropriate credit and notify me. Thank you.

Sunday, May 14, 2017

Upside-down Apple Pie

Don't let the caramelizing scare you.  If you're uncertain, look online for more tips or videos.   (Here is a link: Caramelize-Sugar.  Use the second method, Dry caramelization.) Otherwise it's an easy and impressive dessert or teatime treat. 

1 sheet of puff pastry, thawed
4 apples, peeled, cored, and quartered
½ C sugar
3 Tbsp butter

Trim puff pastry to a little larger than the top of 10” pie plate.*  Set aside.

Preheat oven to 375.
Over moderate heat, caramelize sugar in a light-colored skillet (9-10”) so you can monitor the color more accurately. 
As the sugar begins to brown, use a silicone spatula or wooden spoon to move the liquefied sugar from the edges of the pan to the center.

Turn the heat lower for more control, if necessary.  Watch carefully as it can turn from golden brown to burnt quickly, if not watched carefully!
With heat turned down, when golden amber color is reached, add butter and stir until it melts and mixes together.

Add apples to the caramel.  Caramel may clump up, but it will remelt as it continues to heat up.  Cook for about 5 minutes or until the caramel is smooth and liquid again.

*Place apples in the pie plate with rounded side down, starting around the rim and fill in the middle using all the apples.  Pour caramel over the apples.

Place trimmed pastry on top, pushing the edges down over the apples.  Bake for 35-45 minutes, until pastry is golden.

Carefully flip over onto a platter with slightly sloped sides to catch any juices.

Serve warm with ice cream.

* You could probably bake it in the same skillet you use to make the caramel if there are no plastic handles.  Flip over the apples to make a pretty arrangement.  Just be very careful in putting on the puff pastry, as the pan will be hot.

Saturday, February 25, 2017

Soboro Bento


This can be found at Marukai or stores that sell Asian foods.  Comes in
a two-pack.  There are other brands. Find in refrigerated section.

This is a lunch that Auntie Agnes fixed for me when I visited her.  It was yummy, AND so simple.  Isn't it pretty?  A bowl of rice, topped with flaked salmon, a seasoned scrambled egg, and a green shiso (or perilla) pickle.  I think she garnished with some strips or pieces of nori (seaweed). 

So here it is for one serving:
  • I large bowl of hot rice
  • flaked salmon (tuna?)
  • pickled shiso, or could also use cut up green beans, carrots, spinach cooked until tender
  • egg, seasoned with a little soy and a pinch of sugar, scrambled into fine bits.  (1 egg is enough for two bowls.)
  • nori, either in strips or torn into small pieces
And there you have it.  😋  Enjoy!


Monday, January 30, 2017

Curried Lentils with Coconut Milk

This has a delicious flavor.  Including both green and red lentils with the coconut milk give it a unique taste and texture.  (But you can use all red or all green and adjust timing accordingly.  Green takes longer than red.)  This recipe barely serves 3.  Double for some leftovers.  I love Basmati rice and this recipe goes well with it.  Find it at TJ's and follow the directions on the package.  Otherwise, I mix it half and half with short grain rice and cook it in the rice cooker.

3
Tbsp extra-virgin olive oil
1
Tbsp minced peeled fresh ginger
2
garlic cloves, minced
1
shallot or small onion, minced
½
tsp ground coriander
1
tsp cumin seeds or ground cumin
1
tsp ground turmeric
½
cup French green lentils,* rinsed separately from the red
1
½
13.5-oz can full-fat unsweetened coconut milk
cup red lentils (they're really orange.)

kosher salt

Cooked basmati rice, plain yogurt, chopped fresh cilantro,

In a large saucepan over medium heat, warm the olive oil. Add the ginger, garlic, shallot, coriander, cumin, and turmeric and cook, stirring now and then, until the vegetables are softened and the spices are very fragrant, about 10 minutes.
Add the green lentils*, coconut milk, and 1 tsp kosher salt, then fill the empty coconut-milk can with water and add it to the saucepan. It will look like a lot of liquid, but the lentils will absorb it as they cook. Stir everything together, turn the heat to high, and bring the mixture to a boil. Turn the heat to low and let the lentils simmer for 10 minutes, stirring now and then.  Add the red lentils and cook until all lentils are completely soft, about 20-25 minutes more.  Just keep tasting to see when the lentils are cooked through. You may or may not need to add more water.  Season to taste with salt.
Serve the lentils hot over basmati rice. Top each serving with a spoonful of yogurt and a sprinkle of cilantro or mint. A side of naan is nice, too.

*I've found the French green lentils and red lentils in bins at Safeway.  TJs has bags of red ones.

This recipe came from here.   Food52 has been a great source for recipes lately.  Check them out.

Mississippi Roast

        The picture of this recipe looked delicious, but don't all the pictures on food blogs look terrific!  I have made a few that did not live up to their promised expectations.  You won't see those recipes here.  But this one had been on my list for awhile, and I finally picked up a chuck roast and tried it.  Yum!  After reading several of the comments, I made some adjustments and we liked it fine.  The roast was 3 pounds exactly, but I trimmed off at least 1/4 pound of fat before starting.  Even though there is really NO liquid added, there was plenty as it cooked, mostly fat.  I skimmed most of it off before serving with the meat.
        Have you discovered the New York Times COOKING website?  You can save most of your recipes there, even from other websites.  It is very handy to have ONE place to save all your recipes.  I have mine scattered around on several websites, for which I must remember the password. And if I am looking for a particular recipe, I have to try to remember which website it was on.  This ONE website simplifies that part of my life.  (Of course, I have yet to transfer all my recipes there.)  Yes, I do put recipes here that I want to make again, and share with you.  But the Cooking website has the ones I want to try.

  • Ready to start the slow cooking!

  •   1 boneless chuck roast, top or bottom 
                round roast, 3 to 4 pounds
      1 1/2 tsp kosher salt
      3/4 tsp black pepper
      3 Tbsp all-purpose flour
      2 tablespoons neutral oil, like canola
      10 to 15 pepperoncini (or more)#
      2 Tbsp mayonnaise
      2 tsp apple cider vinegar
      ½ tsp dried oregano
      ¼ tsp sweet paprika
      1 tsp buttermilk or yogurt, optional
      Chopped parsley, for garnish

    Place roast on a cutting board and rub the salt and pepper all over it. Sprinkle the flour all over the seasoned meat and massage into the meat.

    Heat the oil in a dutch oven* set over high heat until it is shimmering and about to smoke. Place the roast in the pan and brown on all sides, 4 to 5 minutes a side, to create a crust. Remove roast from pan and place it in the bowl of a slow cooker.** Add the pepperoncini# on top of the meat. Put the lid on, and set to high for a few hours, if you will be around to turn it down later.  (I always start at high for the first hour or two.  This took about 3 hours on high, and 5 on low.)

    As the roast heats, combine the mayonnaise, vinegar, dill and paprika in a small bowl and whisk to emulsify. Add the buttermilk/yogurt if using, then whisk again. Remove the lid from the slow cooker and add the dressing. Replace the top and allow to continue cooking, undisturbed, for 6 to 8 hours, or until you can shred the meat easily using 2 forks. 

    Remove the meat from the slow cooker to a bowl and shred, removing any large clumps of fat.  Pour the gravy into a small bowl and serve it along side. Garnish with parsley, and serve with egg noodles or roast potatoes, or pile on sandwich rolls, however you like.

    *Using a pot with high sides keeps grease a little more contained and prevents getting your stove quite so greasy.
    **Or 300 degree oven for about 3-3.5 hours.
    #  I will definitely add more the next time.

    This recipe comes from here.  I made some adjustments, like leaving out the butter.