Sauteed Cabbage

I'm a sucker for sauteed cabbage. This recipe is inspired by the delicious cabbage in the deli case at Erewhon. I served this with chicken potstickers for a perfect dinner.

Sauteed Cabbage 

1 T canola oil

1/8 t red chili flakes
1 head of cabbage, cut into large bite-size pieces 
2-3 cloves of garlic, sliced thin
¼ cup chicken stock 
few splashes soy sauce

½ t toasted sesame oil

Green onion, green parts thinly sliced

Black sesame seeds

Using a wok or other large pan, turn heat to medium-high, then add canola oil. Add the red chili flakes and cabbage and sauté, stirring occasionally, for about 5-10 minutes until it begins to brown. Turn heat down a bit and add the garlic with a tiny splash of oil so it doesn’t burn. When it appears to be almost done, add chicken stock, soy sauce and splash of toasted sesame oil. Stir to combine and let cook for a few more minutes. Sprinkle in green onions. Serve hot with a sprinkle of black sesame seeds.

Smoked Salmon Appetizer

My friend Ann introduced me to this delicious combo and my daughter and I have been eating it for lunch once a week. I also made this as my Christmas night dinner because I was feeling too lazy and content to take on lasagna. So good....

Smoked Salmon Appetizer

 

Smoked salmon

Tablewater crackers

Cream cheese

Capers

Fresh squeezed lemon juice

Tomato Risotto w/ Chicken Thighs

I've been making this risotto during the last 9 months of quarantine and I love it. Before I never had the time or patience to make risotto. I want to try other variations but I love this so much that it's hard to switch it up. This recipe is based off a Bon Appetit recipe and my friend Larry's recommendations. I serve with his quick pan-fried chicken thighs. 

 Tomato Risotto

2-3 T olive oil

2-3 T butter

1-2 shallots, minced

3 cloves of garlic, minced

1-1.5 cups arborio rice

Maldon salt

1-2 T tomato paste

1/4-1/2 cup white wine

2 cups cherry tomatoes, chopped (less if out of season)

5 cups homemade chicken stock, warm

1 cup freshly grated parmesan

Fresh parsley, chopped

 

 

Heat olive oil and butter in a medium saucepan. Sauté shallots until very soft. Add garlic and sauté making sure not to burn. Sauté about 1 minute. Add risotto and sauté until every grain is coated with butter and oil and some grains are translucent, about 2 minutes. Add the tomato paste and big splash of wine. Stir in and add the chopped tomatoes. Stir and let the liquid start to evaporate and let the tomatoes start to soften. Sprinkle with salt. Then start adding the warm chicken stock ¾-1 cup at a time. Have risotto on medium heat so it’s simmering enough that the water is evaporating. When the liquid is almost all evaporated, stir in another cup of stock. Continue to stir. After about 20 minutes and/or 4 cups of stock, check for doneness. When it’s almost ready, add one more ladle of chicken stock. When that’s done, remove from heat and add parmesan and parsley. 

Chicken Thighs

Trim fat and let come to room temp. Pound thin and sprinkle with salt, pepper and garlic powder. Pan fry over medium-high heat in olive oil and butter.

Candy Cane Rice Krispy Treats

My friend Perry makes the best Rice Krispy treats.  I made these for George's holiday party and we coudn't stop eating them. SOOO GOOD!

Perry's tips

1. A little extra butter

2. A little less rice krispies

3. Top with crushed candy canes

Rosemary Cashews

 

These are the cashews we included in the sack lunch for the Terp Invitational so many years ago at Chambers Bay. It's a Barefoot Contessa recipe so of course it's good. My friend Julianne's mom made them and all the golfers raved about them. This year I made several batches to give to friends. 

Watch the temp and cook time. One of my batches burned. It makes a difference if you buy roasted or raw. 

Rosemary Cashews

1 1/4 pounds cashew nuts

2 tablespoons coarsely chopped fresh rosemary leaves

1/2 teaspoon cayenne

2 teaspoons dark brown sugar

2 teaspoons kosher salt

1 T melted butter

Preheat oven to 375. I would do 275 and warm for longer just to make sure they don't burn.

Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.