Porch Season

I haven't been cooking a lot of new things recently.  I don't know why, really.  I go through phases I guess.  The food pictured above isn't really new, or even that interesting.  It's just a panini (ham, mozzarella, and pesto) and a salad (spring greens, strawberries, goat cheese, honey cashews, and blush vinaigrette).  But it was one of the best sandwiches and salads we've had in a long time, because we ate it on the porch.  Food tastes better outside.  I don't know why.  It just does.  And now that spring is here, there will be a lot more of that. 

Family Cooking Time

New Year's Day Dinner Menu:

Salad (baby romaine, dried cranberries, toasted pumpkim seeds, and breaded warm goat cheese rounds with Wegman's Raspberry vinaigrette)

America's Test Kitchen Cold-Start "Easier French Fries"

Pumpkin Coconut Soup

New Year's Day dinner was extra good because it was a team effort.  We even put Daphne to work.  She tossed the salad and set the table.  Kev was in charge of the experimental fries, and I made the pumpkin soup and breaded goat cheese.

Let me tell you about these fries.  My friend Emily told me about them when she came to visit last summer, and sent me the recipe when she got back to Texas.  I was suspicious.  You start the fries in cold (room temp) oil, bring the temp up to boiling, and just let them cook with no stirring for 15 minutes.  Then, you stir them gently and cook them for another 5-10 minutes, and you end up with perfect crunchy-on-the-outside, creamy-on-the-inside french fries.  Yum.  We served them with warmed-up Patak's Korma curry sauce that I found in a jar at Wegman's.  It was good, spicy and sweet and went nicely with the fries.  So, thanks to Emily for the great recipe and to America's Test Kitchen for experimenting with fries and coming up with this.  So easy.

Kev's Spam apron was a gift from my friend Whitney.  Awesome, huh?

We recently went to a dinner party and my friend Jen made some great pumpkin soup.  She was nice enough to send me the recipe, so we decided to try it for New Year's Day dinner.  This was another very simple recipe, and the results were great.  I followed the recipe exactly, and the soup was good, but seemed to need something.  I added more lime juice, which helped a little, and then Kev swooped in with some cinnamon and nutmeg, which really made it great.  We drizzled on a little cream and served it with toasted pumpkin seeds.

Daphne was eager to try the soup, and she tried really hard to like it, but she just didn't.  That's OK, though.  At least she tried it without a battle.  She loved the fries and ate up all her salad.  It was a good meal.  And meals are always better (more pleasant) when Daphne is involved in the planning and execution.  Wait until I tell you about the chili!  But that's another story.  Recipes below.  Seriously, those fries are pretty amazing for how easy they are.  Let me know if you make 'em.

Pumpkin Coconut Soup

Ingredients

• 1 tablespoon canola oil 
• 1 onion, chopped (1 cup) 
• 2 carrots, chopped (1 cup) 
• 2 cloves garlic, minced
• 2 (14-ounce) cans chicken broth, divided 
• 2 (15-ounce) cans unsweetened pumpkin 
• 1 (14-ounce) can coconut milk
• 2 tablespoons lime juice 
• 1/8 teaspoon ground red pepper
• 1 tablespoon sugar 
• 1 1/4 teaspoons salt 
• Garnishes: drizzle of whipping cream or crème frâiche, toasted coconut, lime zest curls

1. 1. Heat oil in a large Dutch oven over medium-high heat; add onion and carrot, and cook, stirring frequently, 5 minutes or until vegetables begin to soften. Stir in garlic, and cook 30 seconds. Add 1 can of chicken broth; bring to a simmer, and cook 10 minutes or until vegetables are very tender. Remove from heat; cool 10 minutes.
2. 2. Transfer mixture to a blender, and puree until smooth. Return mixture to Dutch oven, and add pumpkin, coconut milk, and remaining can of chicken broth, stirring with a whisk. Bring to a simmer over medium heat; stir in lime juice and next 3 ingredients. Garnish, if desired.
3. Note: Pumpkin Coconut Soup can be made the day before. Pour into a screw-top container, and store in the refrigerator until you're ready to hit the road.

Jackie Mills, MyRecipes
NOVEMBER 2004

(Note:  We added cinnamon and nutmeg to taste)

ATK Easier French Fries 

Ingredients:

2 1/2 lbs Yukon Gold potatoes (You MUST use Yukon gold in this recipe for it to work - not russets) scrubbed, dried, sides squared off, and cut length-wise into 1/4 x 1/4 inch batons.

6 cups peanut oil

Kosher salt

1. Combine potatoes and oil in a large dutch oven.  Cook over high heat until oil has reached rolling boil.  Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, about 15 min.

2. Using tongs, stir potatoes, gently scraping any that stick, and continue to cook, stirring occasionally, until golden and crisp (5-10 min).  Using skimmer or slotted spoon, transfer fries to thick paper bag or paper towels, season with salt (right away! while they're vulnerable! - from Emeril) and serve immediately.

If you are registered with ATK/Cook's Illustrated on line, you can read about this method (and the science behind it) in more detail if you look it up.  There is even a video.  But trust me.  It works.

Breaded goat cheese rounds

 

Goat cheese log (I like the honey goat cheese from Wegman's or Trader Joe's)

Panko  (Japanese bread crumbs)

One egg white, beaten with a little splash of water 

1. Cut the goat cheese into rounds about 1/4" thick. (Dental floss works nicely for this)

2. Dip the rounds in the egg white to coat, then dredge in the panko.  Refrigerate until you're ready to cook them.  (It works better if they've been in the fridge for at least 15 minutes)

3. Heat a very small amount of olive oil in a nonstick skillet (I usually wipe it around the skillet with a paper towel just to lightly coat the bottom), and cook the goat cheese on both sides until it's as golden and crispy as you want it.  Put it on your salad of choice.

This makes pretty much any salad more fun to eat. Unless you are Daphne and hate melty cheese.