Steak Pappardelle

Maybe you've been to a wedding and brought home half a filet or you might have splurged and cooked a big steak or chop to last a few days.  The things you can do with that gorgeous hunk wrapped up in the fridge are precious and myriad.  Of course you could make one of these...

Steak Cobb Salad

• steak and fried eggs with toast and jelly
• steak sandwich with cheddar and sour cream horseradish sauce
• steak-filled omelet
• Philly steak sandwich
• hash 
• pepper steak
• steak and mushrooms on toast
• stir fry and rice
• steak and blue cheese grits, or
• Alyce's Steak Cobb Salad
• Alyce's Homemade Potato Chip-Steak Salad
• your favorite

Alyce's Homemade Potato Chip-Steak Salad with Blue Cheese

In fact, there are those that feel the things you later make out of that leftover jewel are most likely the best thing of all. (Maybe we should call them something besides leftovers.) My friend Chris' husband, Dave, is like that.  Leftovers are treasures, gold in the fridge.  For instance, I adore pork tenderloin. But I think I'm most happy to make it just knowing I'll have lean pork fajitas or a dish I make where I sauté onions, garlic, and mushrooms with rosemary and then add some broth and cream for a sauce to serve over rice. That dish needs a name.

On Sunday nights, we don't truly cook.  Not from scratch. I work Sundays and by Sunday night....you get it.




 Dinner is wine and cheese.  Leftovers thrown in a pan. Frozen chili heated. A quick one-pan wonder.  It's our night to watch a movie with tv trays or "Downton Abbey" (when in season) or, like now, "The Newsroom."

Grilled Oregano Shrimp-Caesar Salad with Tomatoes and Crostini

Honest is the best policy:  I was too hungry to take much time with a photo.

It seems when I'm out with friends on some version of the protein and vegetable diet, they often end up with a Caesar Salad and Grilled Chicken or Grilled Salmon, if they're lucky.  I don't eat Caesar salad in restaurants a lot because they're often goopy-- soft and unappetizing.  And, truly, I love my own salads. Even more, I love homemade vinaigrette.

Yesterday Dave and I were at the grocery looking at fish for supper and I saw a great buy on large, gorgeous uncooked shrimp.  (Since shrimp takes two minutes to cook, why is there so much pre-cooked shrimp for sale?)  I remembered I had a bag of cleaned romaine at home in the frig, and asked for a pound of that shrimp for $9.99.  When the shrimp are large, there aren't that many in a pound; I figured whatever was leftover, we'd have the next day for a snack.

Breakfast Zucchini-Basil Boat

One big, scooped out zucchini filled with scrambled eggs, onions, basil, tomatoes+cheese.  Breakfast on the porch Just add newspaper + coffee.

Just for fun, take at look at the LA Times, who published the above photo on #weekendeats  !!!

These little boats are good for a fast summer supper, as well as for Saturday breakfast.  The "boat" is totally edible; make sure the skin is tender and eat it with a bite of salsa.  I served  this with sliced peaches and blueberries and a piece of whole wheat toast with peanut butter and jam.

The best part of the meal was sitting and eating it on the porch with Dave.  I'm grateful for the moments.  Here's our porch...not at breakfast, but you'll get the idea:

Salmon Fillet en Papillote with Shallots and Tomatoes: Celebrating Julia Child's 101st Birthday One Day Late!!

(Note to readers:  this is actually a repeat post from MORE TIME AT THE TABLE...written and posted last year for Julia's 100th birthday.... This year, I'm already back from our Colorado house and enjoying a gorgeous end of the summer in Minnesota. Have fun. This is FAST FOOD.)


Not spending the summer in St. Paul, I don't have any of my Julia books on the shelf....And it's Julia's 100th birthday!  I shipped all of the ones I needed to work on the soup cookbook and I brought my own personal cookbook, but the whole library cannot come to Colorado.  Julia's books sit in Minnesota:

Rice and Vegetable Salad with Mustard Vinaigrette--Favorite Salad of the Summer or It's Good to be Home?

If I had to pick one thing to live off of this summer, this would be it.

 Dave and I are blessed to live in two places or at least to own houses in two places. I have to admit it doesn't always feel like a blessing; the economy has done such things to a lot of people.  Job one place and house in another.  One making money and the other spending it all.  But the beauty of a double life is that you, if you can manage it, maintain relationships in more than one place--unlike an out-and-out final, never going back move.  Then it's emails or Christmas cards and the rare visit.  As we have lot of friends in both places and even family, we're pretty much at home in both Minnesota and Colorado.  When we say, "It'll be good to get home," we could be on our way to either spot and are perfectly honest.  It makes the concept of home confusing sometimes.  Is home really one place?  Is it a place at all?

Caprese with Lemon Green Beans or Garlicky Shitake Mushrooms

I'm not a vegetarian, but I adore vegetables in ways I perhaps don't adore meat, grains, dairy, or fruit.  If you do a simple, but random, google search of varieties of vegetables and then do a similar search for, say, meat, it's easy to see how the variety, color, texture, taste, and infinite possibilities draw me close, lasso me in, and tie me to the garden fence.

I also like what I call, in the summer, "Shop and Chop" meals--a quick slice or dice, perhaps a fast saute or grill (if any cooking at all), and there's dinner.  A cold bottle of wine and I'm outside under the trees for supper.

Grilled Fish Omelet with Greens and Spicy Yogurt-Dill Sauce

If I can't be inventive in my on-going attack on my mid-section and the arms that continue to wave after I've stopped, then I'm a lost cook.   Thanks to my testing recipes for others (and for my own cookbook), I've found that cooking nearly the same thing over and over again -- even  in the morning -- isn't such a bad thing.  I kind of like it.  I feel accomplished.  In a happy way.  Not like when I clean the bathroom, either--even though I also do that over and over again.

Take egg white omelets.  Other than a short-order cook, I just don't know anyone who's cooked more egg white omelets than I have.  There are months on end when I eat them every single morning.  This might be embarrassing, but as it works for someone who wants to save their calories for dinner, it's not.  I make the occasional foray into Greek yogurt and fresh berries, melon, or peaches for several weeks in the summer, but I quickly nix that when the berries start to come in by Fed Ex plane and the cantaloupe begins to have the texture of a cardboard box.  Then I'm right back to eggs.  On Sundays, at noon, I have whole eggs.  Yolks and all.  Very adventurous.  (Here's my baby tutorial on making omelets. Just in case. )  And making so very many egg white omelets, what do I do with all of those egg yolks?  My friends, that's why God made dogs and cheesecake:

Gazpacho-Poached Eggs

Just in case you're looking for a fun, light and nutritious breakfast this holiday week while you're at the lake, getting ready for the barbeque, or even if you're staying home, staying cool and reading a sizzling novel!

Try my:

Red, White, and "Blue" Kale Salad for the 4th of July

Stay cool!

(Reposted from my more time at the table blog from July 2, 2012)

Where we live in Saint Paul, it can already be warm pretty early in the morning.  I'm a morning person; the earlier the better.  I'm also the daughter of both my father and father-in-law, because after I push the button on the coffee (pot filled night before), I check the temperature on my back porch.  In the summer if it's above 70, I sigh heavily, drink my coffee, and get out for my morning hike.  Why?  Because it will soon be 80, then 90, and today, my friends, the little weather gizmo on my iphone says it will be 99.  If you're a regular reader, you know what my house is like:

 

Watermelon Sangria and Gone Fishin'

Add blueberries if you like.

I'm going on vacation and the blog is going with me.  See you late June!

In the meantime, make my mean

WATERMELON SANGRIA

My lilacs are in bloom very late this year.

Morning of day needed (or night before) mix together in a large pitcher or jar:

1 750 ml bottle dry white wine, such as Pinot Gris or Pinot Grigio (don't use great wine)
1/4 cup each brandy, Grand Marnier, simple syrup*

Stir in:

4-6 pieces of watermelon, cut into 1/2-inch thick x 3-inch x 3-inches wide tall pieces
4 strawberries cut in half
1 orange cut in half, juice squeezed into the wine, and one piece put into the wine mixture
6 green grapes or a sliced plum or peach, optional

Cover and let sit in refrigerator at least 6 hours or overnight until very cold.

To serve:   For a large wine glass (recommended), use a long spoon to add a piece or two of fruit, and several cubes of ice.  Pour in 1/3 cup of the cold wine-fruit mixture, and 2-3 ounces of sparkling water.  Enjoy cold.  Potent.  Sip slowly.

*Simple Syrup:   Over medium heat, in a small sauce pan, heat together 1/3 cup each water and white sugar until hot and sugar is melted.  Let cool before using.  There's a little extra if you'd like to use it for your tea or lemonade.

Have fun stirring things up for yourself,
Alyce

Here's one of the places I'll be.

Veggie Tacos with Salsa Ranch Dressing or Just Add Egg Whites for Breakfast

I freely admit I'm addicted to these little tacos.  You will not believe how good they are and how quickly they go down.  Picture this:  a gorgeous mound of sautéed or grilled vegetables with just a little, tiny bit of cheese --  all on an über-fiber, whole wheat tortilla.  Top all that goodness off with your favorite salsa mixed with ranch dressing, some fresh spinach leaves, a sprinkle of chopped green onion or cucumber, a quick squeeze of lime, and Bob's your uncle, you're eating. Very happily, I'll add.

Luscious Sides, My Favorites: Cayenne Sweet Potato Fries, Lemon Green Beans, Cumin Carrots, and Spinach Orzo

Dave and I took a pot of Italian Sausage chili and a salad over to our friend Jim's new house the other day. 

 When Jim bought his new house, I promised him I'd bring supper over one night to christen the dining room.  Something terribly simple and portable, complete with a great bottle of wine (or two) that we would "break" open to celebrate this incredible homecoming.  I finally made good on the promise and:  it was a night to remember --complete with dessert later on at Minneapolis' incredible CORNER TABLE restaurant.  (Go soon...)

Derby Pie -- A Pie 101 Post

originally posted May 2012 on More Time at the Table

"Derby" Pie or  Pecan-Chocolate-Bourbon Pie.  Can you say decadent?

When someone needs something baked, I do it if I can.  If I have the time.  Not everyone bakes.  I love to bake and need an excuse now that there are only two of us in the house.  If I bake for an event, I somehow always manage to make enough so that we can share a sample or even have a tiny sweetness for ourselves.  (If it's pie, it's usually for Dave; I eat a bite, that's it.  He loves pie too much for me to eat much.)

(Aside:  After I saw how many people read my basic Pie 101 post, I thought I'd begin a series (quite intermittent) on pies.  I hope  you like them.  Anywho, read on.)

Steak Cobb

One of the happiest cooking moments is to create something out of leftovers that you like better than the original meal. (A theme lately for me.)  Maybe you make chicken so you can have chicken sandwiches.  Or meatloaf for meatloaf sandwiches.  (I clearly remember my first meatloaf sandwich at Danny Izzo's house while I was in college; my mom didn't make meatloaf sandwiches.)  Grilled salmon for scrambled eggs, omelet, or frittata.  Roast pork for tacos.  Roast beef and/or baked sweet potatoes for hash.  Easter eggs for deviled eggs or egg salad. Steak for salads like the one above/below and lots of other meals.

We usually don't eat steak at all through the winter, but wait (as we do for hamburgers) for grilling time.  And then I cook two steaks anyway.  Because we like steak and eggs, steak sandwiches, frittatas with leftover potato, steak, and vegetables, or steak hash.  Or a new favorite of mine, Steak Cobb.

Now I don't know if anyone else makes Steak Cobb. I had the ingredients and it sounded good to me.  It makes leftover restaurant steak into a lovely, beautiful salad or gives you a reason to make an extra steak on the grill any time at all.  Here's how if you need directions other than from the photos:

steak cobb for one

• two cups fresh greens (I like spinach for this)
• 2 ounces leftover cold steak, sliced thinly
• 2 scallions (green onions-green and white parts) sliced very thinly
• 1/4 cup chopped red pepper
• 1-2 strips bacon, cooked crisply and chopped
• 1 boiled egg, sliced
• 1/2 - 1 cup sauteed vegetables (or fresh) of your choice   
• 1/2 tomato, sliced
• 1-2 tablespoons blue cheese dressing
• kosher salt/fresh ground pepper
• fresh lemon juice

1. Arrange greens in a large shallow bowl and top with steak and scallions.
2. Place bacon at one corner, sliced egg at another, vegetables at the third and tomato at the fourth.
3. Spoon dressing into the leftover space.   Don't toss this salad.  Dip its elements into the dressing and only use what you need; the blue cheese will overwhelm everything else otherwise.
4. Sprinkle with salt and pepper and squeeze lemon juice over all.     

Things that make this fast and simple--mostly pantry info:
 I keep Nueske's bacon in 2- and 4-piece packages in the freezer so I can unthaw and cook it quickly in the microwave when needed.
  I "boil" eggs in the microwave for quick salads like this:  Spray a deep cereal bowl with PAM or grease lightly. Crack egg  in and, using a sharp knife, pierce yolk once and white several times.  Cover tightly with plastic wrap and microwave on full power for one minute.  (Tightly being the important word here.)  Carefully remove bowl from oven, let sit a minute, tip out onto cutting board and slice.



 I keep blue cheese in the frig and make dressing in the food processor while the bacon cooks:
2 ounces blue cheese, 1-2 cloves garlic (chopped), 1/4 cup mayonnaise, pinch salt and pepper, 2 shakes hot sauce, 2 tablespoons milk blended well and tasted for seasoning. (approximate amounts)
Of course you can make this without a food processor:  Mash up the blue cheese with a table fork.  Crush the garlic with the flat side of a chef's knife and chop it well. Beat well with remainder of ingredients and adjust seasonings.
I am only without lemons if I'm leaving tomorrow on a plane and usually not then. 
When I cook vegetables, I cook enough for a couple of days or more--such as sauteed onions, peppers, zucchini, asparagus, green beans,  garlic, mushrooms, etc. 
I have pasta bowls perfect for composed salads and believe this makes a difference.  This will work on a plate, but not as well.  The ingredients are lost in a jumble, though they'll taste good, if you toss this up in a chili bowl.

... ... ... ...

If you're interested in helping solve a current and immediate hunger need, please read this blogpost on LEAVE IT WHERE JESUS FLANG IT.  Margaret Watson is an Episcopal priest on the Cheyenne River Reservation in South Dakota where many--elderly, handicapped, grandparents raising kids-- are hungry due to sequester cuts;  her own cupboards and freezer are bare.    Please write your congressional reps to end the sequester where it is creating more and more hunger or pain and/or drop a note in the comments on Margaret's blog to see how you might personally help.  Here are her own words:

But more importantly, the clients themselves have been cut off --they have received no monies since the beginning of March. They are coming to my door asking for heating fuel, food, clothes, diapers. Children are at risk. There are no Tribal programs that can assist these folks, they are mostly disabled, elderly with grandchildren in the home, or are desperate for work. Last night, after a funeral, I delivered left over food to people's homes. Funeral food to a family of six of baloney sandwiches, biscuits, two apples, two oranges and some chocolate cake.
I cannot afford to feed all the people who come to my door asking for help. I have emptied my own freezer, my own cupboard in order to help these desperate folks.

...    In the last six months, I have done 40 funerals --six infants, two teen suicides, and many, many folks under the age 40.

And food, shelter and heat are not the only problems here --the Indian Health Services were also part of the Sequester cuts. And the cuts are affecting the Head Start programs.

---from Margaret's post Shocked and Depressed.

... ... ... ... ... ...

Please help?
Alyce

Swordfish with Ginger-Asparagus Rice and Mango Salsa (Another Help! I've Got Leftover Take-out Rice and Don't Know What To Do With It)

I'm likely to decide on what's for Sunday supper as I sit at Sunday lunch.  Often there are leftovers, soup in the freezer, or a nice piece of cheese that only needs a nice glass of wine to balance out all of my food groups.  Whatever happens, I rarely cook.  Sunday's a work day for me and Sunday evening is one I like to spend with my best guy, the dogs, and a tv tray.

Fried Egg on Potato Cake with Blue Cheese Wedge, Tomatoes, and Scallions

 Tonight I was hungry, but had had a fattening lunch.  A little egg supper was in order, along with a bit of salad.  I threw in a potato cake because I had some cold mashed potatoes in the frig. (Potato cakes are just leftover mashed potatoes patted out like a pancake and fried in butter until very crisp.) Hey, they needed to be used.  If you've never made anything on top  of a potato cake, now's the time.  Try this:

Roast Chicken with Vegetables and Spicy Potatoes--A Little Paris Bistro For You

The weekend is the perfect time for the solo cook -- or anyone-- to roast a chicken.  Why not?  If you'd like a friend to come over for dinner the day you make this, all the better.  If not, no problem.  Plenty for you all weekend long, bones and bits for stock, and luscious sandwiches or salads or soup for lunch for a couple of days.  Put on the music, pour a little wine, set yourself a pretty place just for the two (or one) of you or put on a good movie while the whole meal cooks at once without you stirring a thing.

Skip the rotisserie chicken at the store, despite the price--at least for this time.  Save it for when you're really desperate.  They're often old, tiny, stringy, overdone, mushy, or include some ingredients you don't really want to eat.  If you have a couple of hours, you have your own chicken. I mean, sticking a whole chicken in the oven can't be too hard, right?  (I'll talk you through the process to a golden, tender, beautiful chicken.)  While I've blogged my own roast chicken recipes before (scroll down to bottom), this one happens to be Perfect Roast Chicken by Ina Garten. 

Hot Cross Buns -- One a Penny, Two a Penny...

 It is a tradition amongst many Christian bakers to produce a batch of Hot Cross Buns (Click to sing the nursery rhyme!) for Good Friday.  And, if not, we stop at the local bakery and see if THEY made any.  These barely sweet firm rolls, served on a day when no meat is eaten,  are hearty tea treats of the first order--complete with a light buttery hum that is almost topped by the spice notes.  The pretty "X" snipped into the top (and often emphasized with a bit of icing painted into the grooves) lets the world--and you, too-- know what kind of bread this is.  An "X"  on bread can also be assumed to keep evil away.

I'd Just Like a Little Chicken and Salad, Please

More than once, I've heard Ina Garten say (about roast chicken), "That's all that anyone really ever wants for dinner anyway, isn't it?"  If you're like me, you love roast chicken, but it definitely isn't the only thing I ever want for dinner.  Hello?  I love pizza, lamb chops, Vietnamese soup, beef stew, salmon...   But there maybe are a few nights in the year when you really do just want  a little chicken.  If you're not in the mood to roast a whole bird tonight, this meal is for you.  Especially if you keep frozen chicken thighs (boneless and bone-in) in the freezer at all times--a great treasure trove for very fast meals.

I happened to have made a huge vat of potatoes and vegetables to go with some fried trout for breakfast last Friday.  Saturday night, all I had to do was cook the chicken and I was about ready to eat.

Frosted Brownies for You

On the rare occasion, you'll eat a brownie somewhere that, while you're unsure why, just doesn't measure down to the brownies sitting around most kitchens, potluck tables, or bakeries for that matter.  You are unsure why.  Maybe it's fresh.  Frosted? Tender?  Tastes of chocolate rather than cocoa and flour?  Not dry?  Not wet? Firm enough as in done, but definitely not gooey?

I make those brownies, she said... though I can't make them often.  Because I'd eat them, you see.  You can make them, too.  The differences between what are soon to be your brownies and the regular, old garden variety brownies are basic, but not always obvious.