Hoppin' Beans

 

I've been listening to the Recipe Club podcast, and finally found a website where they publish all of the recipes that they talk about! This is fantastic, because I don't have to spend a ton of time searching for everything. Recently, they talked about "Daniel Reasor's Hoppin' John" recipe, which came worked perfectly a few weeks ago during the start of June gloom.

The recipe calls for black-eyed peas so it could be eaten on New Year's Day but I've never had those before so I got pinto beans instead. Excited to maybe try it with dried beans next time.

Luckily, I got some chunk ham from Vons for a really good price; they were having a sale. The recipe definitely says that this soup lives and dies by the ham and they're right. Do not use sliced deli ham! The final product was just on the edge of salty so I've adjusted the recipe below to account for that next time.

Hoppin Beans

Adapted from Recipe Club

Serves 4

24oz canned beans (or dried beans, soaked overnight)

12oz canned diced tomatoes

3 cups low-sodium chicken stock

1 cup water

12 oz ham (smoked would be good)

2 Tbps butter

3 tsp molasses

1 sweet onion

1 yellow bell pepper

1 red bell pepper

Chop ham, bell peppers and onion into 1/2" cubes. In a large sauté pan, melt the butter and then add the ham, onion and red bell pepper (save the yellow for later). Sautee on medium-high until browned and dry. You need a sauté pan instead of a pot for this, for the surface area.

Add canned tomatoes, beans, chicken stock and water. Bring to a boil and then reduce to a simmer. Stir in molasses.

Cover pan and simmer for an hour, covered. Taste and add salt if needed. Stir in the yellow bell pepper and simmer covered for 20 more minutes.

Cool covered for 5 minutes and serve over rice.

Chirashi & Sushi Rice

 

I don't know why it's been so long since I've made sushi rice. Like 12+ years. I remember making it once with my ex and it was SO CUMBERSOME. Maybe I was just younger and a more inexperienced cook back then. Or maybe we were trying to make it too authentically ... as opposed to this time, where I didn't care if a few grains of my rice were broken.

We had gotten amazing scallops from Lux Seafood so I went to the Japanese market and also got a block of chutoro and yellowtail (from Japan). Assembling our own chirashi bowls was super quick!

Sushi Rice

From Just One Cookbook

Makes 2 "rice cooker cups" (enough for approx 2-3 people)

2 "rice cooker cups" short grain rice

4 Tbsp rice vinegar

2 Tbsp sugar

1 tsp kosher salt

I use a Tatung rice cooker (the best rice cooker ever IMHO). Measure two rice cooker cups of rice, add water to the 2-line in the rice pot and add water to the rice cooker at the 2-measure on the rice cooker cup. If you're making regular rice, just make sure it's a bit drier than usual since you will be adding liquid to the rice ... more of a 1:1 ratio of water to rice. Soak for 30 minutes before cooking.

While the rice is cooking, combine the vinegar, sugar and salt in a measuring cup. Microwave for 30 seconds and then stir until the sugar and salt dissolve. Set aside to cool.

When the rice is steamed, spread it out while hot on a parchment lined baking sheet. Pour the sushi vinegar all over the rice and then use a paddle to "cut through and flip" the rice in order to even distribute the sushi vinegar. Fan the rice simultaneously to cool it down and encourage the rice to soak up the sushi vinegar but not get mushy - you may want to get someone to assist you with the fanning. Stop when the sushi vinegar is soaked up and the rice looks shiny.

Definitely click on the Just One Cookbook link to get a more thorough photo-demonstration. It's also more authentic to add konbu to the rice but we didn't have the time for that.

Hong Kong Oxtail Borscht

 
There's Russian borscht with beets and Hong Kong borscht with beef/tomato/cabbage. I abhor the first and love the second. My old co-worker used to try to get me to eat the Russian borscht whenever she brought some in for lunch and I always refused.

However, I find HKB very comforting. Sometimes they give out little cups of it at Hong Kong cafes, though those are mainly broth and a few wisps of cabbage. If you were truly lucky, you'd get a random tiiiiiinnnyyyyyy slice of beef.

No matter how much I've scaled this recipe down, it is a COMMITMENT. Like, soup for 8-12 people, depeding on if it's eaten as a meal or as a side. Considering how much time is spent preparing it though ... makes sense to make a lot.

Hong Kong Oxtail Borscht
Adapted from Christine's Recipes

Serves 8-12

Large pot boiling water for blanching
Approx 5 lbs oxtail (can use strips beef brisket or beef bones for soup)

1 can beef broth (approx 2 cups or 500ml)
10 cups water

2 Tbsp olive oil
3 stalks celery, 1/4 sliced
3 medium red potatoes, 1/2" cubed
1 onion, 1/2" diced
3 tomatoes, 1/4" diced
1 carrot, sliced into coins
1/2 head small cabbage, 1/2" cubed
2 cloves garlic, chopped
10 to 15 white peppercorns
3 bay leaves
3 Tbsp tomato paste
Zest from 1 lemon

Lemon juice/zest, sugar, kosher salt, white pepper to taste

Heat a large pot of water over high heat. Once boiling, blanch oxtails (or whatever beef you're using) in boiling water for approximately 3 minutes to remove blood and impurities. Let cool slightly and trim any fat away from the meat.

In the largest pot you have (and I mean largest), combine oxtails, beef broth and 10 cups water. Bring to a boil and then lower heat and simmer for 90 minutes.

Meanwhile, heat oil in a large skillet over medium heat. Sauté garlic until aromatic. Add onion and cook until translucent, approx 5 minutes. Add celery and cook for another 3 minutes. Add the rest of the vegetables and sauté until softened, approx 15-20 minutes.

After the 90 minutes, combine all the vegetables into the stock. Add tomato paste, whole white peppercorns and bay leaves. You can tie the peppercorns into a cheesecloth for easy removal, if desired. Bring to a boil, reduce heat to low and simmer for another 60 minutes.

Grate lemon zest into the soup. Season well with kosher salt, sugar, white pepper and lemon juice to taste.

Split Pea Soup (the best!)

Split pea soup might not be the sexiest of soups but it's the one you want to crawl into bed with on a cold, cold winter night. You know, winter in Los Angeles and the "cold snap" of this week - high of 65degreesF, low of 42degreesF. SO CRAZY COMPARED TO THE REST OF THE MIDWEST OR EAST COAST. Hey, we pay a "weather tax" for this glorious-ness.

Split Pea Soup
Serves 6
Adapted from Ina Garten

1 cup chopped onion
2 cloves garlic, minced
Glug of good olive oil
1/2 tsp dried oregano
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
2 cups medium-diced carrots
1 cup medium-diced red boiling potatoes, unpeeled
1 pound dried split green peas, rinsed
8 cups chicken stock (low sodium if possible)

In a large stockpot on medium heat, saute the onions and garlic with the olive oil, dried oregano, salt, and pepper until the onions are translucent, approx 5-7 minutes. Add the carrots, red potatoes, split peas, and chicken stock.

Bring to a boil, then skim off all the foam that rises to the top. Place a wooden spoon across the top of the pot to keep it from boiling over (I have no idea why this works). Simmer uncovered for approximately 1 1/2 hours. Stir frequently to keep the solids from burning on the bottom – really don’t ignore this step! It'll look super watery at first but as it cooks it gets super thick and creamy. 

Taste for salt and pepper. Serve hot.

Braised Chicken Thighs with Lemon, Olives, Onions

Braising chicken thighs is amazing easy AND one-pot, which is awesome at a time like this when we're stuck in a quarantine. I never realized how many dishes I used when I'm by myself at home. How did two people use five cups throughout the day, just drinking water? What's wrong with us!?

Once you have this recipe down, it's so easy to interchange ingredients to make a whole new dish. Put potatoes or carrots instead of olives! Maybe de-glaze with white/red wine vinegar instead of lemons for acidity. Add cherry tomatoes. The possibilities are endless.

Braised Chicken Thighs with Lemon, Olives, Onions
Serves 4-6

8 bone-in, skin-on chicken thighs
2 Tbsp extra-virgin olive oil
A bunch of garlic cloves (10, 12, you choose)
2 large yellow onions, thinly sliced
1 lemon, thinly sliced, seeds discarded
2 Tbsp tablespoons fresh oregano leaves
1 cup mixed Greek or green olives
Juice of 1 lemon

Remove the chicken from the fridge at least 20 minutes before cooking to bring it more to room temperature. Preheat the oven to 350 degrees. Season the chicken generously on both sides with salt and pepper.

In a large ovenproof pan or Dutch oven (able hold all the chicken in a single layer), heat the olive oil over medium-high heat. When the oil is hot, add the chicken skin-side down, and sear until golden brown. Add the garlic cloves to the pan and flip the thighs over. Cook until the garlic is fragrant and has gotten a little brown, 2 to 3 minutes. Remove the chicken/garlic from the pan and set aside.

With the pan still hot, add the onions, lemon slices and oregano, and season with salt and pepper. Cook, stirring often, until the onions have wilted and the brown bits on the bottom of the pan have loosened, 6 to 8 minutes. Nestle the thighs skin-side up in the onion mixture. Add the garlic, olives, and any juices that have accumulated from the chicken resting plate. Squeeze lemon juice over everything and transfer the pan to the oven. Bake for 40-50 minutes. Scatter fresh oregano leaves over the top to serve.

Cast Iron Steak with Spring Vegetables

Steak, it's what's for dinner. And what a glorious steak this was. I can't ever eat an entire steak anymore, so I usually just buy one and split it with M (just like at a fancy steakhouse!). I think after a few slices, I'm done and he can happily eat the rest. This meal was so good - one skillet, minimal cleanup, lots of veggies, amazing crust on the steak. I didn't think the cast iron pan would be capable but it was fantastic.

Since spring is coming up, this is a great transitional dish. I made this months ago but had gotten some carrots at the local farmers market, which I roasted with red onions while the steak was being prepared. Though most of the country is in lockdown mode right now with COVID-19 on the loose and steak might be hard to find (along with rice, pasta, toilet paper, bottled water, hand sanitizer, etc) ... save this dish as a celebratory meal once all of this craziness is over.

Cast Iron Steak with Spring Vegetables
Adapted from Bon Appetit
Serves 2

Boneless ribeye steak or New York strip steak, patted dry
5 garlic cloves (1 clove grated, 4 cloves thinly sliced)
1/3 cup Dijon mustard
1 Tbsp red wine vinegar
1 tsp honey
1/4 tsp cayenne pepper
1/4 cup plus 2 Tbsp olive oil
5 green onions, thinly sliced
1 10oz bag frozen peas
1 bunch asparagus, trimmed, cut into 1" pieces

Season steak generously with salt and pepper. Use more salt than you'd think you'd need.

Whisk together the grated garlic, Dijon mustard, red wine vinegar, honey, cayenne pepper, 1/4 cup olive oil and 1 Tbsp water until emulsified. Season with salt and pepper until it tastes great. Set aside.

Heat a medium cast iron skillet over medium-high heat. Rub steak all over with 1 Tbsp oil and cook, turning exactly every 2 minutes, until medium-rare, about 8-10 minutes depending on the thickness of the steak. Make sure to get the fat cap along the side at the end, using the tongs to hold the steak up on its side. Transfer steak to a plate to rest. Pour off oil from skillet, leaving crispy bits behind.

Heat remaining 1 Tbsp oil in same skillet over low heat. Add sliced garlic cloves and most of the green onions (save some for garnish) and cook, stirring often, until translucent and softened, about 3 minutes. Add peas and a splash of water and cook until peas are tender, about 3 minutes. Finally, add asparagus; season with salt and pepper. Cook, stirring often, until asparagus is just tender, about 3-5 minutes. Remove from heat.

Slice steak, which has had ample time to rest, and arrange prettily in the skillet over the vegetables Drizzle with some mustard sauce, garnish with reserved green onions. Serve with additional mustard sauce on the side.

Roasted Chicken with Cranberries and Potatoes

I love buying cranberries during the fall, especially since it used to be hard to find fresh cranberries. Sometimes I get overzealous and find myself with a few extra packets of cranberries when the season is over! So what to do but continue to cook with them? I usually throw the packages in the freezer and pull them out as needed.

I love using the baby tri-colored potatoes shown above, simply because they're pretty. The medley of colors in this dish is insane and would make a great presentation for an dinner party, or just a cozy dinner with your family/friends. The fact that it's one pan is also helpful!

Roasted Chicken with Cranberries and Potatoes
adapted from Half Baked Harvest
Serves 4

4 bone-in, skin on chicken thighs
3 Tbsp extra virgin olive oil
1 Tbsp fresh thyme, chopped
1 1/2 Tsp fresh rosemary, chopped
3 cloves garlic, minced
zest and juice of 1/2 lemon
1 Tbsp butter
1 lb tri-colored baby potatoes, halved
4 carrots, chopped into 1" pieces
1 cup white wine or chicken broth
3/4 cup fresh cranberries
2 Tbsp brown sugar
2 Tbsp balsamic vinegar

Preheat oven to 425 degrees F.

Trim extra fat/skin from the chicken. Rub with 1 Tbps olive oil, thyme, rosemary, garlic and lemon zest. Really get in there with your hands and make sure everything is evenly and thoroughly coated. Season with salt and pepper.

In a large oven-safe skillet, heat remaining 2 Tbsp olive oil. Sear chicken skin-side down until golden, about 5 minutes. Flip and cook 5 minutes more. Remove from skillet.

Add butter, potatoes, carrots and a pinch of salt/pepper. Cook for about 5 minutes, stirring often. Pour in wine and deglaze. Scrape around for all the pan bits and flavors. Simmer for 5 more minutes, until reduced slightly.

Remove from heat and nestle in chicken. Squeeze lemon juice all over.

In a small brown, toss together cranberries, sugar and balsamic vinegar. Sprinkle cranberries over the chicken and transfer pan to oven. Roast for about 20-25 minutes, until chicken is cooked and potatoes/carrots are tender. Serve hot.

* if you are me and love flavors AND your chicken is a bit on the oily side, you can make ANOTHER dish for the next day. We ate the chicken and veggies but didn't use any of the "sauce" at the bottom of the pan because the chicken fat, butter and oil combination made it a bit greasy. I scooped out the chicken and veggies, leaving as much of the sauce behind as I could.

I bought another pound of tri-colored potatoes (halved), 10-15 brussel sprouts (halved), 3 carrots (cut into 1" pieces), and 1/2 onion (sliced) ... and tossed all those together with the flavor bits and chicken fat at the bottom of the skillet. There should be plenty to go around but if you need to, add a couple more tsp of olive oil. Season with salt and pepper, then roast in oven for about 30 min or until tender, stirring once halfway through.

Two dishes for the price of one, and just as pretty. I loved it! Feel free to use whatever veggie combinations you would like, including cauliflower, turnips, butternut squash, etc. OR my other new favorite thing to do is roast leftover crudite platters from parties! Most of the time, there is so much food that the crudite platter is barely touched. Everything is already basically cut up so you can just throw and roast. But feel free to cut into more manageable pieces for stuff like baby carrots, celery and radishes (which I've also discovered is great when roasted).