Tag Archives: leftovers

Thanksgiving in London, 2018

After skipping Thanksgiving last year (and hosting a festive cookie party instead), F and I were keen to put on a Thanksgiving celebration this year. As a bonus, my parents flew over to London for the long weekend! We planned the usual feasting on the Saturday following Thanksgiving, but this time we added a twist: F and I reversed the traditional Thanksgiving order! Around 3pm we enjoyed all the desserts with coffee/tea — German Kaffee und Kuchen style. A few hours later, we devoured the savory feast. Everyone agreed that the reverse order worked really well, because we had time to socialise in between while the turkey roasted, and we weren’t too full after dinner. Here’s what we cooked for 9 people, and what we did with the leftover turkey:

  • Dessert:
    • Our favorite family cranberry upside-down cake.
    • Smitten Kitchen’s pumpkin pie with pecan praline sauce. I made the crust, F made the pie, S made the sauce and it was very nice.
    • J&C brought a lovely apple crumble to complete the trio of desserts.
    • Plenty of freshly whipped cream and custard (do you like yours hot or cold?).
  • Dinner:
    • Turkey! We ordered an 11-pound turkey from our favorite local butcher in Crouch End. F stuffed it with apples and thyme, generously salted, peppered, and buttered the skin, and roasted it for a few hours. It tasted great.
    • Gravy: F made a meaty gravy and a vegetarian gravy, and both were silky smooth and delicious.
    • Stuffing: I made the same stuffing/dressing (what is the difference?) that I have for the past few Thanksgivings: this classic sage and onion bread dressing from The Kitchn. I think it turned out the best this year because I used enough broth to keep it moist.
    • Sweet potato casserolemy mom’s/grandma’s recipe that’s been a staple at our family Thanksgivings since I can remember.
    • Brussels sprout and tomato salad: another family recipe.
    • C&W brought some very nice garlicky green beans.
    • Don’t forget the cranberry sauce!
  • Leftovers:
    • There weren’t very many! What we made fed the 9 of us comfortably, and could have fed 10 people. We mostly had turkey leftover, so on Sunday I made a turkey version of my chicken and dumplings, minus the dumplings (we had bread).

We had quite an international group this year: four Brits (all hailing from different regions), two Germans (S was down from Liverpool for a few days), and three Americans. It was the first Thanksgiving for a few people, and I always enjoy introducing my favorite holiday to others. It was also so nice to have my parents around and to share our style of Thanksgiving with them – and how many of my mom’s family recipes we use!


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Recipe: Herbed Israeli Couscous Salad with Dried Apricots & Preserved Lemon

F was away for work this week and I don’t usually feel like cooking when he’s not around, tending to gravitate towards salads, grains, and other quick-prep dishes. Melissa Clark’s recipe for couscous salad with dried apricots and preserved lemon had caught my eye recently and sounded like the perfect thing for a healthy weeknight dinner. I read the recipe to get a general idea of flavors and then improvised from there, using lemon juice rather than white wine vinegar, parsley instead of dill, and adding almonds for protein and crunch.

Health in a bowl

The salad turned out really well: I’ve fallen in love with the combination of sour-salty preserved lemon and sweet, chewy dried apricots. Finely chopped herbs make a great green base for salads and a nice alternative to lettuce.

This dish is light, fresh, and healthy. I enjoyed it so much that I made it again when F got home, adding some grated carrot and diced cucumber for extra veggie points. Feel free to add or subtract ingredients as you’d like — it would work equally well with small couscous or a grain like barley, buckwheat, bulgur, or quinoa.

Herbed Israeli Couscous Salad with Dried Apricots & Preserved Lemon (inspired by Melissa Clark at NYT Cooking)

Ingredients

  • 1 dry cup Israeli couscous
  • olive oil, to taste
  • Juice of 1-2 lemons (to taste)
  • 2-3 tsp ground cumin
  • 1 bunch fresh parsley, finely chopped
  • 1 bunch fresh mint, finely chopped
  • 3 preserved lemons, finely chopped
  • 1/2 cup dried apricots, diced small
  • 1/2 cup almonds (roasted & salted are best), roughly chopped
  • Salt and pepper, to taste
  • Optional additions: 1-2 carrots (grated), 1/2 cucumber (diced)

Procedure

  • Cook the couscous by bringing salted water to boil, adding the couscous, and letting it simmer for 8-10 minutes. Drain.
  • While the couscous is cooking, whisk together olive oil, lemon juice, and cumin in the bottom of a large bowl. Add salt and pepper to taste.
  • Chop/dice the parsley, mint, preserved lemons, apricots, and almonds. Grate the carrot and dice the cucumber, if using. Add everything to the bowl with the dressing and mix well.
  • Add the couscous to the bowl and mix until everything is combined. Enjoy warm or cold!

Thanksgiving (in London) 2016 – what we cooked

F and I hosted our second (or third? I can’t remember) Thanksgiving celebration in London on the Saturday following the real holiday (a bit hard to take a random Thursday off when it’s not a public holiday where you live). F’s parents were visiting, too, so they got to experience their first Thanksgiving, and a few friends joined us as well. Here’s what we cooked for 8 people (plus a 10-month-old) — recipe links below the pictures:

  • Turkey! We ordered a 5.2kg bird from one of the local butchers in Crouch End. F stuffed it with apples and thyme, generously salted, peppered, and buttered the skin, and roasted it for 3.5 hours. It came out super moist and delicious.
  • Gravy: F made this one from Serious Eats, using the neck and innards from the turkey but not using soy sauce.
  • Stuffing: I made this classic sage and onion bread dressing from The Kitchn; same as last year. It turned out well and got a number of compliments
  • Sweet potato casserole: my mom’s/grandma’s recipe that’s been a staple at our family Thanksgivings since I can remember.
  • Brussels sprout and tomato salad: another family recipe
  • Cranberry sauce: this is my favorite recipe. It’s super easy and always turns out well.
  • My (American) friend S brought a lovely green bean dish and a pumpkin pie.
  • Our friends H&S brought a nice apple crumble.
  • Cranberry cake: in my mind, it’s not Thanksgiving without this cranberry upside-down cake, another one that my mom/grandma always make. It’s one of my top 3 favorite cakes ever.
  • Freshly whipped cream. Need I say more?

It was a lovely and relaxing evening all around, with plenty of entertainment provided by 10-month-old H. And despite the horrific political year it’s been, there is still plenty to be thankful for.

What’s Been Cooking? Late Summer Edition

Gosh, the summer has flown by. Was it the same for you?

This blog has fallen a little by the wayside… I’m still here, just less frequently and with fewer of my “own” recipes, especially now that I can save all my favorites to NYT Cooking. Even though I’m posting fewer recipes doesn’t mean I’ve stopped cooking…on the contrary, our kitchen remains an exciting and comforting place amidst the stresses of daily life.

Here’s a peek into what F and I have been cooking over the past few months, in no particular order.

IMG_1421Ottolenghi’s “Chickpea Saute with Greek Yogurt” — light and bright summer flavors went beautifully over rice with a rich and creamy Greek yogurt sauce on the side. Highly recommended and very easy to throw together on a weeknight.
IMG_1163Pasta with Zucchini, Ricotta and Basil, courtesy of David Tanis at NYT Cooking. Creamy and rich yet summery, thanks to lemon zest and basil.

IMG_1407Smitten kitchen’s takeout-style sesame noodles with cucumber. Simple and delicious — I made them when F was away at a conference and managed not to get too tired of them despite having them over the course of 4 meals in two days…
IMG_1455The Woks of Life’s Shanghai-Style Braised Pork Belly — it took 3 hours but was totally worth it for the melt-in-your-mouth texture of the pork belly in rich, sticky sauce. So so good. We will definitely make it again on our next leisurely weekend.

Non-photographed but just as tasty dishes:

  • Melissa Clark’s Lunchbox Harvest Muffins (NYT Cooking) are moist and not dense at all, despite using only whole wheat flour. They’re packed with grated apple, carrot, and zucchini and made great afternoon snacks for F and me during the workweek.
  • We made Martha Rose Shulman’s Spicy South Indian Cauliflower for the second time. F browned some cubes of paneer cheese to add in and I made naan bread to go on the side.
  • I had always wanted to try making bircher muesli and finally did this summer. I used Nigella’s “basic bircher muesli” recipe and it turned out exactly like I’d hoped. Last week I made a double batch, which got us both through two weekday breakfasts.
  • These blueberry pancakes are SO FLUFFY, thanks to whipping the egg whites before folding them into the batter.
  • Rather have blueberry muffins? I made some of those, too: Call Me Cupcake’s blueberry lemon muffins were just right and didn’t even need the cardamom topping, in my opinion.

What have you been cooking?

———

A Moroccan Feast

Thank you, Easter, for providing us with a long weekend (Friday and Monday are Bank Holidays here in the UK). F and I wanted to enjoy some lamb as an ode to spring, so we invited friends to join us for a pre-Easter dinner on Friday. We could’ve done a traditional roast with the usual carrots and new potatoes, but in a fit of experimentation (and knowing we’d have the whole day to prepare — thank you again, Bank Holiday), F suggested we make Moroccan-style lamb. I suggested that we might as well go all-out and make Moroccan sides, too.

Needless to say, Googling commenced. I went straight to NYT Cooking, the New York Times‘ great hub for all the recipes they publish in their Food and other sections. I searched “Moroccan” and loads of vibrant, delicious looking dishes appeared. I was drawn to the Moroccan Cooked Carrot Salad; Spicy Orange Salad, Moroccan Style; and this couscous. Meanwhile, F found a recipe for Moroccan Lamp with Apricots, Almonds & Mint from BBC Good Food; it is a stew rather than a roast, which made it more attractive as it required less cooking time.

Here is how the meal turned out:

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Perhaps it is a bit monochrome, but boy was it delicious. The stew had such depth of flavor, thanks to cinnamon, apricots, and orange, and the ground almonds gave it a deceptively “creamy” texture. The carrot salad — dressed with lemon juice, spiced with cumin and garlic, and balanced with olives — turned out beautifully. We really liked the pearl couscous laced with cumin, golden raisins, and sautéed onions. The orange salad packed a bit of heat from cayenne, although I left out the garlic, parsley, and olives, as those were already present in the carrot salad.

All in all, a great and delicious success. Will we make these recipes again? Definitely. I’m already looking forward to enjoying the leftovers for lunch.

Do you like Moroccan food? Ever cooked any of it? Post your thoughts and experiences in the comments!

———

Recipe: Eggplant Parmesan

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Foreseeing a free weekend at home and a busy week ahead, I wanted to make something for Sunday dinner that would carry F and me at least through Monday with leftovers. I didn’t feel like cooking meat so browsed through my bookmarked vegetarian recipes and came across this one from Simply Recipes. I’d never actually made eggplant parmesan but was eager to try my hand at it — plus, eggplants are abundant at the moment, so those two factors decided me.

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Eggplant parm does take some time — hence the Sunday evening project — but it’s worth it in the end. The procedure seems complicated, but bear with me, take it step by step, and you will be rewarded with cheesy deliciousness. F gave the it a rave review and it was just as good reheated the next day. I think traditionally the eggplant is fried, but this recipe “healthifys” a little bit by baking the eggplant rounds, saving quite a bit of oil.

Eggplant Parmesan (adapted from Simply Recipes; serves 4-6)

Ingredients

  • 3 large eggplants, sliced into 1/4-1/2 inch slices
  • to taste: salt
  • Simple tomato sauce:
    • 1 tbsp olive oil
    • 2 cans  (~800g ) whole peeled tomatoes
    • 1 large bunch fresh basil, chopped roughly
    • to taste: salt & pepper
  • Eggplant coating:
    • 1.5 cups breadcrumbs
    • 1.25 cups parmesan cheese, divided into 1/4 cup + 1 cup
    • 3/4 cup whole wheat (or plain) flour
    • 4 eggs, beaten
  • to taste: olive oil
  • 600-700g fresh mozzarella, sliced into 1/4 inch slices

Procedure

  • 1.5 hours before prep/assembly time, slice the eggplants and salt both sides of each slice, then lay them on top of paper towels to drain.
  • After 1.5 hours, preheat the oven to 215C (425F) and rub some olive oil over two baking sheets.
  • Bread & bake the eggplant: Pat the eggplant rounds dry. Grate the parmesan and place it in a shallow bowl; add the breadcrumbs and mix together. Put the flour in a second shallow bowl, and in a third bowl whisk the eggs together. One at a time, dredge the eggplant rounds in the flour, then egg, then breadcrumbs. Place the breaded rounds on the baking sheets, drizzle a little olive oil over them, then bake for 18-20 minutes, flipping the rounds at the halfway point.
  • While the eggplant is baking, make the tomato sauce (if you’re using your own sauce, feel free to ignore this step): combine olive oil, tomatoes, basil, salt, and pepper in a small saucepan and bring to a boil, then let simmer for 10-15 minutes until it begins to thicken and become fragrant. Set aside.
  • Slice the mozzarella.
  • Once the eggplant has finished baking, take it out and lower the oven temperature to 175C (350F).
  • Assemble eggplant parmesan: Spread 1/2 cup of tomato sauce in the bottom of a medium-sized glass baking dish. Place about 1/3 of the eggplant rounds over the sauce in a single layer. Place half the mozzarella on top of the eggplant and sprinkle 1/3 of the parmesan over the mozzarella. Place another 1/3 of the eggplant over the cheese, then spread 1 cup of tomato sauce over those. Add the rest of the mozzarella and 1/3 of the parmesan. Layer the rest of the eggplant rounds over the top, smother with the rest of the tomato sauce, and sprinkle the rest of the parmesan over everything.
  • Bake uncovered for 35 minutes, then let cool for 10 minutes before serving.

Enjoy!

Recipe: Miso Ramen with Bok Choy, Chard & Oyster Mushrooms

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While waiting in the airport to fly back to London from Rochester a few weeks ago, I treated myself to a Women’s Health magazine for some light and fun reading. It had a few tasty-looking recipes, including one for “quick miso ramen with poached eggs.” I tore out the recipe and presented it to F upon my arrival in London. He was game, so we whipped it up — adding chard and oyster mushrooms for more veggie punch — for dinner that evening. It took a mere 30 minutes start-to-finish, tasted delicious, and definitely helped with jet lag! Feel free to adjust the vegetable and liquid amounts to make it as soup-like or not as you want (we prefer lots of broth and vegetables).

Miso Ramen with Bok Choy, Chard, & Oyster Mushrooms (adapted from Women’s Health Sep 2014 issue; serves 4-5)

Ingredients

  • 5-6 cups chicken or vegetable stock
  • 3 tbsp white miso paste
  • 3 tsp soy sauce
  • 2 tsp freshly-grated ginger
  • 2 garlic cloves, minced
  • 250-300g ramen noodles
  • 200-300g bok choy, roughly chopped
  • 200-300g chard, roughly chopped
  • 100-200g oyster mushrooms, sliced
  • optional: chili sauce (such as Sriracha), for garnish

Procedure

  • In a large pot, whisk together the stock, miso paste, soy sauce, ginger, & garlic. Bring to a boil.
  • When the stock mixture boils, add the noodles, bok choy, chard, & mushrooms. Cover the pot and let simmer for 4-6 minutes or until the noodles are cooked and the veggies are tender to your liking. Serve into bowls and garnish with as much or as little chili sauce as you’d like.

Enjoy!

Recipe: Pasta Salad with Tomatoes & Arugula

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A travel-related post on our lovely week in southeastern Spain is coming soon. While that’s in the works, here’s a summery pasta salad that I made for a simple late dinner on a warm Spanish night. We enjoyed this with some grilled zucchini and eggplant — and chorizo for F — on the side. It’s great slightly warm or cold for lunch the next day (with the leftover grilled veggies chopped up and mixed in). This pasta salad is a great base for experimentation — you can add or subtract ingredients as you like. Let me know what your favorite combination is!

Pasta Salad with Tomatoes and Arugula (serves 5-7 generously)

Ingredients

  • 1 package (~750g) bow tie pasta (or other pasta of choice)
  • to taste: olive oil, salt, pepper
  • 200g parmesan/romano/grana padano cheese, finely grated
  • 3-4 medium tomatoes, chopped OR 300g cherry tomatoes, halved
  • 300g arugula, washed

Procedure

  • Cook the pasta as directed. While the pasta is cooking, chop the tomatoes and place them in a large bowl.
  • When the pasta is finished, drain it and add it to the bowl with tomatoes. Add the cheese, a few glugs of olive oil, salt and pepper, then toss until everything is well-combined.
  • Add the arugula and toss again.

Enjoy!

Recipe: Rosemary, Garlic & Lemon-Crusted Chicken with White Wine Mushrooms

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As you probably know by now, F and I love buying and roasting a whole chicken ourselves. It’s cheaper than buying chicken pieces and creates lots of leftovers — we also often make stock from the carcass. Our favorite time to do this is for Sunday dinner, since we’re usually home on Sunday afternoons and thus have time to keep an eye on the chicken in the oven.

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This bird is rubbed with fresh rosemary, garlic, and lemon zest before being roasted to a perfect golden-brown. (You don’t have to use a whole chicken; feel free to rub the rosemary mix on a couple of chicken breasts or thighs — you’ll have dinner on the table a lot faster.) Mushrooms are sautéed with fresh thyme and reduced in white wine — a perfect accompaniment to the chicken. Just add rice or your preferred carbohydrate. The chicken and mushroom recipes are both below; I’ll let you figure out the rice for yourself!

Rosemary, Garlic & Lemon-Crusted Chicken (inspired by Martha Rose Shulman)

Ingredients

  • 1 whole chicken (ours was 2.6kg)
  • 1-2 tbsp olive oil
  • 1/4 cup fresh rosemary
  • zest of 1 lemon
  • 1 tbsp black peppercorns
  • 4-6 garlic cloves
  • 2 lemons

Procedure

  • Preheat the oven to 180C. Rinse the chicken and pat it dry, then place it in a large baking dish.
  • Put the rosemary, lemon zest, peppercorns, and garlic cloves in a food processor and blend until everything is chopped small and almost paste-like.
  • Rub olive oil and then the spice mix all over the chicken. Juice both the lemons over the chicken and stick the lemon halves inside the bird.
  • Roast the chicken for about 2.5 hours in the oven, basting periodically and covering if necessary.

White Wine Mushrooms (adapted from Martha Rose Shulman; serves 2-4)

Ingredients

  • 1-2 tbsp olive oil
  • 1/2kg (1lb) button/field mushrooms, sliced
  • 1-2 tsp fresh thyme, minced
  • 1/2 – 1 cup dry white wine
  • to taste: salt & pepper

Procedure

  • Heat oil in a skillet over medium-high heat.
  • Add the mushrooms to the skillet and let them sear for 30-60 seconds, then stir.
  • As the mushrooms start to soften, add the thyme, wine, salt, and pepper. Lower the heat to medium and cook, stirring occasionally, until the wine evaporates and the mushrooms are tender.

Enjoy!

Recipe: Crepes with Smoked Salmon, Sour Cream & Dill

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Springtime makes me crave easy, light, delicious dinners. I whipped up these partially whole wheat crepes with smoked salmon and dill on a Monday evening, and they were the perfect thing with some leftover potato salad and a green salad. All I did was use this crepe recipe, replacing the buckwheat flour with whole wheat flour. Fill a fresh crepe with a strip or two of smoked salmon, a dollop of sour cream, some capers, and a sprinkle of fresh minced dillVoila! Dinner. (Or lunch. Or even brunch!)

Recipe: Poached Spring Vegetables

London’s springy weather has been tempting me to try some new, fresh-tasting recipes. For inspiration, I turned to Yotam Ottolenghi’s Plenty, of which we have the German version (called Genussvoll vegetarisch). Also, my mom keeps making recipes from her (English-language) copy of Plenty and telling me how good they are (I know, too; we’ve made this a few times), so she also inspired me to crack open the book and find something nice for a Sunday dinner.

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so springy

For a main dish, F and I made an amazing caramelized garlic and goat cheese tart. As a side, we tried these “pochiertes juges Gemüse” (“poached young vegetables”). The vegetables, lightly poached in a white wine-olive oil-lemon juice mixture, turned out well. They retained some crunch and still tasted fresh and bright. Poached spring vegetables would be a great accompaniment to any meaty main you might cook up. The recipe is also easy to expand or contract, depending on how many people you’ll be feeding and/or how many leftovers you want.

Poached Spring Vegetables (adapted from Yotam Ottolenghi’s Genussvoll vegetarisch/Plenty)

Ingredients

  • Vegetables:
    • 5-7 young carrots, peeled
    • 3 fennel bulbs
    • 2-3 bunches thin green asparagus
    • 3 thin zucchini
    • 2-3 thin leeks
    • to taste: minced fresh dill
  • Poaching liquid:
    • 750mL  (1 bottle) white wine
    • 250mL olive oil
    • juice of 3 lemons
    • 2 bay leaves
    • 1 onion, quartered
    • 2 celery stalks, cut into chunks
    • 1 tsp salt

Procedure

  • Wash the vegetables. Cut the carrots, zucchini, and leeks lengthwise into sticks that are about the same thinness as the asparagus. Slice the fennel thinly.
  • Pour the wine into a large pot and let it heat over medium-high for a few minutes. Add the rest of the poaching liquid ingredients and bring to a boil.
  • When the liquid boils, poach the vegetables: first carrots and fennel, then asparagus, then zucchini and leeks. If your pot is big enough, you can poach everything together; if not, poach the vegetables in batches (like I did). Each set of veggies should take 3-5 minutes to poach — you want them cooked but still a little crunchy.
  • Serve the poached vegetables with some of the liquid and garnish with fresh dill.

Enjoy!

Recipe: Brussels Sprout & Tomato Salad with Lemon-Dijon Dressing

For Thanksgiving every year my mom makes a really good cold Brussels sprout salad with tomatoes and a zingy dressing. I recently picked up some Brussels sprouts and didn’t feel like roasting them so thought I’d throw together a similar salad — not only for Thanksgiving — with some tomatoes we had lying around and one of my favorite dressings: lemon-dijon.

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This is a tasty and healthy salad that acts as a great side dish for any meat or vegetarian main you’ve prepared. (Mashed potatoes are particularly good for mopping up extra dressing.) Serve it at room temperature or straight from the fridge. Feel free to add some minced scallions/green onions or any other things you think might work well with the earthy Brussels sprouts, fresh tomatoes, and zingy dressing. Toss the leftovers with some couscous or rice for a nice next-day lunch.

Brussels Sprout & Tomato Salad with Lemon-Dijon Dressing (serves 3-5)

Ingredients

  • 1/2 lb (200-300g) Brussels sprouts, trimmed
  • 1/2 lb (200-300g) cherry tomatoes, halved
  • Lemon-dijon dressing

Procedure

  • Bring a pot of water to boil, then throw in the Brussels sprouts and cook for 15 minutes or until they are firm-soft.
  • Meanwhile, whisk up the dressing in the bottom of your salad bowl and add the halved tomatoes.
  • When the Brussels sprouts are cooked, drain and rinse them in cold water. Slice them in half, add to the tomato and dressing, and toss. Serve at room temperature or chill for at least 1 hour.

Enjoy!

Recipe: Soba Noodle Salad with Miso-Sesame Dressing

This colorful, healthy, and filling noodle salad is basically a hybrid of two other recipes: it has some similar ingredients to this noodle salad and is dressed with this amazing miso-sesame concoction. I love it because it makes enough for leftovers the next day and is quick enough to throw together on a weeknight.

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Soba Noodle Salad with Miso-Sesame Dressing 

Ingredients

  • Noodle Salad:
    • 250g buckwheat (soba) noodles, cooked as per the package directions, then rinsed and tossed in oil
    • 1/2 red cabbage, chopped small
    • 3 carrots, peeled and sliced into matchsticks
    • 1 red pepper, sliced into matchsticks
    • 1 cucumber, sliced into matchsticks
  • Miso-Sesame Dressing

Procedure

  • Cook the noodles according to the package directions, then rinse them well and toss them with some neutral oil (I use sunflower oil).
  • While the noodles are cooking, make the dressing by whisking together all the required ingredients (click the link above for dressing recipe).
  • Chop/slice all the vegetables and put them in a large bowl.
  • When the noodles are ready, pour the dressing over them and mix thoroughly. Add to the vegetables and mix carefully until everything is coated with dressing. Serve cold or at room temperature.

Enjoy!