Category Archives: Summer

Spicy Chicken Kebabs Plated_Close

Spicy Chicken Kebabs

Spices in yogurt for the marinade. Adjust to suit your palate,

Spices in yogurt for the marinade. Adjust to suit your palate,

     It’s time to get the grill going!  We’ve got birthdays and Father’s Day cookouts planned at our house – and I’m hoping for a few fog-less evenings so we can enjoy a dinner al fresco.  (Warm nights are not guaranteed here in the Bay Area.  In fact, it’s a treat for it to be warm enough to enjoy a back yard dinner!)

     Kebabs are ideal for summer grilling – they cook up quickly, leaving more time to relax and enjoy your meal with family and friends.  Plus they fancy up the plate making meal time more fun and festive.

     This marinade includes several ingredients, mostly spices.  As always, I encourage you to adjust the seasonings to suit your taste buds.  If in a hurry, use about one tablespoon of a prepared spice blend or curry powder for an even quicker fix.  And by all means, switch up the spices for different flavor profiles – the possibilities are limitless.Indian Spices in Yogurt Mixed

     I’ve included yogurt as the primary vehicle to tenderize the chicken.  You could also use buttermilk.  And if you’re dis-inclined toward dairy, substitute with 1/ 2 cup of white wine.  Honestly, it’s all good!

     These kebabs will grill up nicely on an indoor grill pan too, or even under the broiler.  The bit of dried chipotle chile brings a subtle hint of smoke along with it’s tingly heat.

 

A few advance tips:

  • I prefer chicken thigh pieces over breast pieces for their deeper flavor and juicy texture.  They are also more forgiving when cooking them…i.e. less apt to dry out.  Use breast meat if you insist; the kebabs will be tasty, and to your preference.
  • Cut the chicken into similarly sized pieces for even cooking. A medium-sized chicken thigh should yield about six pieces.
  • Longer marinating time means more flavor.
  • Resist adding too many vegetables to a meat-focused kebob. For a kebob-fest meal, you’re better off preparing separate skewers of seasoned vegetables and grilling them accordingly, to preferred doneness.

Bonus tip:  Dessert kabobs are a thing too!  Think of grilling skewered chunks of firm ripe peaches, nectarines, strawberries, cantaloupes, etc.  It’s a tiny step in a new direction…glaze with a favorite fruit preserve or marmalade that’s thinned with a bit of lemon juice, water; and a splash of a fruity brandy or eau de vie.  Oh yeah, we are indeed cooking with gas!

Rows of Spicy Chicken Kebabs_Close

Spicy Chicken Kebabs

Makes  four, 10-inch long kebabs

 

  • 1-1/ 2 pounds boneless chicken thighs, cut into about 1-1/2-inch cubes
  • 1 bunch green onions, cleaned and cut into 1-1/2-inch lengths

Marinade:

  • 1/ 2 cup whole milk, plain yogurt
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons olive oil
  • 2 teaspoons ground turmeric
  • 1 teaspoon ground cumin, or to taste
  • 1/ 2 teaspoons each of ground ginger, coriander, salt and freshly ground black pepper; or to taste
  • 1/ 2 – 1 teaspoon ground guajillo chile pepper, to taste
  • 1/ 4 – 1/ 2 teaspoons dried chipotle chile powder, to taste (You can substitute with chipotle in adobo if you have it.)
  • 1/ 4 teaspoon ground cinnamon, to taste

INSTRUCTIONS

  1. Mix the spices into the yogurt, lemon juice, and olive oil in a medium bowl until well blended. Add the chicken pieces and fold through the spicy yogurt mixture until the chicken pieces are coated on all sides.  Cover and set aside in the refrigerator at least one hour, up to overnight.
  1. Whilst the grill is heating up, skewer the chicken and green onion pieces onto a metal or bamboo skewers. If using bamboo skewers, be sure to soak them in water for at least an hour before use.  This helps prevent the exposed ends from burning during the grilling.
  1. Grill over medium heat for about 6 – 7 minutes, then flip over to cook the over side until chicken is cooked through, another 6 – 7 minutes. Cooking times will vary based upon the thickness of the chicken and how tightly the pieces are packed onto the skewer.
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French Yogurt Cake w-Lemon & Rosemary Close v2

French Yogurt Cake with Lemon and Rosemary

Lots of Lemons!

Lots of lemons at this neighbor’s house!

     A walk around my neighborhood tells a tale of bumper crop lemons.  I am only seeing front yards, and they are laden with lemons!  This quick loaf cake recipe uses only the lemon rind, leaving you with options for using the juice.  I suggest making lemonade, to serve along with this cake, and setting out a lovely Mother’s Day brunch table.

     I hope you find the combination of lemon and rosemary in a cake appealing.  It may be a new cake combo to you, and if so, you may well be delighted with their subtle pairing here.  I use a mild, “buttery” olive oil for another intriguing layer of flavor.  As you might imagine, the resulting cake is fragrant, light, moist, and tender.

     Oil-based cakes stay moist for days.  And left overnight, the lemon and rosemary become more flavorful.  I mention this to say this is good for making in advance.  Once it’s served, it’ll go fast in any case.  It certainly does at my house!

     Speaking of Mother’s Day, coming up this weekend, this recipe is easily made by novice bakers.  A bit of measuring, mincing and whisking and you’ve got a top-notch gift for Mom, or Grandma, or Auntie, or a cherished friend.

Happy combination of sugar, lemon and rosemary

Happy combination of sugar, lemon and rosemary

A few advance tips:

  • Pre-measure the 3/4 cup of yogurt and bring it to room temperature before you begin mixing the ingredients. The eggs should also be at room temperature.
  • Use a quality olive oil that boasts a “buttery” taste. Save a “grassy” or “peppery” olive oil for another time.
  • This cake is perfectly delicious without the rosemary, so feel free to take baby steps with adding it. But I promise, if you enjoy rosemary, it does bring a taste sensation to desserts.

 

French Yogurt Cake w-Lemon & Rosemary v2

French Yogurt Cake with Lemon and Rosemary

Adapted from Andrew Knowlton/Bon Appétit

 

Ingredients

 

  • 1-1/ 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/ 2 teaspoon sea salt
  • 3/ 4 cup granulated sugar
  • 2 tablespoons finely grated lemon zest
  • 1 – 2 tablespoons finely minced fresh rosemary, to taste
  • 3/ 4 cup whole milk, plain yogurt
  • 1/ 2 cup olive oil
  • 2 large eggs
  • 1/ 2 teaspoon vanilla extract, optional (include if using a lesser amount of rosemary)
  • 1 tablespoon coarse sugar for the topping, “Turbinado” raw cane sugar is a good choice

 

Preparation

 

  1. Lightly coat an 8-1/ 2” x 4-1/ 4” loaf pan with olive oil. Line the bottom of the pan with parchment paper.  Dust with flour, tapping out any excess.  Set aside.
  1. Position an oven rack to the lower third position. Preheat oven to 350*F.
  1. Whisk 1-1/ 2 cups flour, 2 teaspoons baking powder, and 1/ 2 teaspoon salt in a medium bowl. Using your fingers, rub 3/ 4 cup sugar with 2 tablespoons finely grated lemon zest in a large bowl until sugar is moist. Stir in the minced rosemary.
  1. Add 3/ 4 cup whole milk yogurt, 1/ 2 cup olive oil, 2 large eggs, and 1/ 2 teaspoon vanilla extract; whisk to blend.
  1. Fold in dry ingredients just to blend. Pour batter into prepared pan; smooth the top. Sprinkle the top evenly with the course sugar.
  1. Bake until top of cake is golden brown and a tester inserted into the center comes out clean, about 50-55 minutes.
  1. Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely before slicing.
Sprinkled with Coarse Sugar 2

Coarse sugar sprinkled atop makes for a bit of crunch

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Chocolate Cherry Cookies Plated

Chocolate-Chocolate Cherry Cookies

Pretty Much Always on Hand

Pretty Much Always on Hand

     Cookies are the favorite dessert in my house.  No question.  Hands down.  My family certainly enjoy other desserts; but when asked, they want a big plate of cookies set at the center of the table.  And dishes of ice cream for good measure.

     I am a longtime fan of David Lebovitz.  I enjoyed his desserts when he was pastry chef at Chez Panisse; and now his cookbooks and blog bring his recipes straight into my kitchen.  When it comes to chocolate, he’s masterful.  You can bet on rich, deep chocolate flavor.

     These cookies are very chocolate-y, soft and have a burst of brightness from the dried tart cherries.  They come together very quickly, with typical staples you may have on hand.  You will be rewarded within an hour of commencing the recipe with these endearing cookie bites.

A few advance tips:

  • Use quality chocolate. That’s the predominate flavor here.  I use Guittard, conveniently packaged in baking wafers for easy melting.  And easier snacking—that’s a clue by the way, the chocolate must taste good to you on its own!
  • Do not over bake these cookies. They may seem under-baked when you pull them from the oven, but they will firm up as they cool.  You are aiming for soft, fudgy cookies.
  • By all means experiment with other dried fruits; and add some chopped nuts if they’re your thing.
  • I halved the original recipe here, so it will double perfectly if you’re in need of greater quantities.

Chocolate Cherry Cookies Cooling Close

Chocolate-Chocolate Cherry Cookies

Adapted from David Lebovitz, Ready for Dessert

Makes about 30, 2-inch cookies

  • 8 ounces bittersweet chocolate, chopped or baking wafers
  • 2 tablespoons unsalted butter
  • 1/ 4 cup all-purpose flour
  • 1/ 4 teaspoon baking powder
  • 1/ 8 teaspoon salt
  • 2 large eggs, at room temperature
  • 7/ 8 cup (1 cup minus 2 tablespoons) granulated sugar
  • 1/ 2 teaspoon vanilla extract
  • 1 cup chocolate chips
  • 3/ 4 cup dried, tart cherries, cut into pieces about the size of the chocolate chips

Instructions

  1. Combine the bittersweet chocolate and butter in a large, heat-proof bowl.  Set the bowl over a saucepan of simmering water, stirring occasionally until melted and smooth.  Remove the bowl from the heat.
  2. In a small bowl, whisk together the flour, baking powder and salt.
  3. Combine the eggs, sugar and vanilla in a large mixing bowl.  Using a hand mixer (or stand mixer with the whisk attachment), beat at high speed until the mixture forms a well-defined ribbon when the beaters are lifted, about 5 minutes.  Adjust the mixer speed to low and mix in the melted chocolate-butter mixture until thoroughly incorporated.  Use a spatula to stir in the flour mixture, followed by the chocolate chips and dried cherries.
  4. Cover and refrigerate the dough until it is firm enough to handle, about 15 minutes.
  5. Position racks in the upper and lower thirds of the oven; preheat the oven to 350° F.  Line two baking sheets with parchment paper or silicone baking mats.
  6. Drop the dough in generous tablespoonfuls onto the baking sheets, spacing them evenly, about 2-inches apart.  Gently flatten the dough to an even thickness.
  7. Bake for about 9 to 10 minutes, rotating the baking sheets midway through baking, until the cookies feel just slightly firm at the edges.  Baking time will vary slightly based upon the thickness of the cookies.
  8. Let the cookies cool on the baking sheets until firm enough to handle, then use a thin spatula to transfer them to a wire rack to continue cooling.

Note:  The dough can be refrigerated for 1 week or frozen for up to 1 month.  You will have to bring the dough back to room-temperature to scoop the cookies.

Flatten the cookie dough for quick, even baking

Flatten the cookie dough for quick, even baking

Baked cookies do not spread much

Baked cookies do not spread much

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Miso Chicken Overhead 2

Miso Marinated Chicken

DJQ Cropped 20160804   A recent trip to Hawaii is the inspiration for this chicken recipe.  Within a short week’s time, I enjoyed several variations of the wildly popular misoyaki butterfish, made famous by chef Nobu Matsuhisa.  Small wonder this dish is so popular.  It.  Is. THAT.  Good!

   Misoyaki butterfish is typically prepared with Black Cod, also called butterfish owing to its creamy texture.  One might certainly substitute another fish for the Black Cod, but using chicken may bring wider appeal for its familiarity (read:  acceptance to new flavors for a familiar food) and accessibility (read:  much easier on your shopping budget).

   The instructions for misoyaki call for marinating the fish for several days, two to four.  I suppose one could marinate chicken for as long, but I’m more comfortable with an overnight or up to 48 hour marinade, unless your chicken is so fresh it has the echo of a cluck when putting it in its salty-sweet immersion.  And your refrigerator is very, very cold.

   If the Japanese wines, mirin (typically used for cooking) and sake (typically used for beverage), are new to you; do not fear.  They are both readily available in most well-stocked Bay Area markets.  Extra bonus points if you select sake and mirin made right here in Berkeley, CA at Takara Sake.  I enjoy several of their offerings, and used Sho Chiku Bai Nama Sake Organic for my recipe.

   If you haven’t been to the Takara Sake tasting room, I highly recommend checking it out.  Once inside you will feel transported to Japan, and into a serene environment with very knowledgeable staff to take you through varying flights of sake, from clean and dry to highly sweet.  Their museum and educational displays on sake history and production are very well done.

   I also highly recommend trying your hand at preparing this dish with Black Cod sometime.  The marinade is the same (although my version includes far less sugar, and cooking method and time differ).  The link for my original source is below.  You can watch Chef Nobu prepare it here.  And if you’re more into the details, here’s an interesting article on preparing the recipe from the folks at The Food Lab/Serious Eats.

Miso Chicken & Vegs

Miso Marinated Chicken

Adapted from Nobu:  The Cookbook/via Epicurious.com

Ingredients:

  • 6-8 chicken thighs, boneless skinless (substitute chicken breast if you must)
  • 1/ 4 cup mirin (substitute dry sherry, sweet marsala, dry white wine)
  • 1/ 4 cup sake
  • 1/ 2 cup white miso paste
  • 1 tablespoon sugar

Instructions:

  1. Bring the mirin and sake to a boil in a small saucepan over medium-high heat. Let the wines boil for about 20 seconds to burn off the alcohol.  Reduce the heat to low and stir in the miso until it dissolves.  Increase the heat to medium-high and add the sugar, stirring until it dissolves.  Remove the pan from the heat and let cool to room temperature.  This yields about 1/ 2 cup of marinade.
  2. Place the chicken in a large bowl (suggest glass or stainless steel). Add the cooled marinade and mix well to ensure the chicken pieces are evenly coated with marinade.  Cover and store in the coldest part of your refrigerator overnight, up to two days.
  3. When ready to cook, preheat BBQ or grill pan. Grill over medium, indirect, heat (not over open flame) for 5 minutes, then flip the pieces over and grill for 5 minutes on the other side.  Turn the chicken pieces over onto the first side cooked and grill an additional 5 minutes.  Turn the chicken one last time if needed to complete cooking.  Total cooking time, about 15 – 20 minutes, will depend on the thickness of the chicken pieces and the heat of your grill.
  4. Check the chicken every few minutes. The marinade has high sugar content and will burn quickly.

Note:  For fancy grill marks, the first side you place onto the grill is the “top” of the piece.  When you flip the chicken back onto this first side, turn it to a 90-degree angle from the initial grilling position.

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