November – Kimchi Fried Riced Cauliflower
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November – Kimchi Fried Riced Cauliflower

Fried Riced Cauliflower with Kimchi

Fried Riced Cauliflower with Kimchi

The New York Times has many interesting recipes. I especially like the ones from Melissa Clark and Sam Sifton. This one from Grace Lee (adapted by Francis Lam…and further by me) caught my eye. It was titled Kimchi Fried Rice and suggested the option of adding Spam, which would reflect many Koreans’ love of food that was introduced by the American military. It would not be my personal choice but I haven’t tried it. You could certainly add leftover turkey to the dish.

The comments after each recipe are always entertaining and often useful. They suggest further modifications to the recipe according to the commenters personal dietary needs and taste. Several caught my eye, especially one person who said they used this with riced cauliflower instead of rice. If you are a regular reader you know I am a big fan of riced cauliflower. Quite a few have been written on this blog over the years. BTW, if you are looking for a particular recipe or ingredient, click on categories on the right side. Cauliflower has one all to itself. The categories only show up on the computer version of the blog, unfortunately it won’t work on the mobile app.

The pictures do not do this dish justice, it was delicious even though mostly brown. For extra protein I would recommend putting a fried egg on top. Maybe a garnish of parsley or cilantro for color??? Or, as the NYT recommended crumbled or slivered nori and sesame seeds on top of your fried egg. None of those were immediately available but I will post more pictures when I make this again.

My holiday week included two birthdays as well as Thanksgiving. I am looking for ways to lighten our meals for a few days.

Ingredients:

  • 2 tablespoons unsalted butter
  • 1/2 small onion, diced
  • 1 cup of roughly chopped kimchi
  • 2 tablespoons of kimchi juice
  • 1 package of pre-riced cauliflower or 1 small cauliflower, trimmed and riced in your food processor to rice like consistency
  • 2 teaspoons of soy sauce, or to taste
  • 1 teaspoon of toasted sesame oil, or to taste
  • 1 tablespoon of gojuchang
  • Fried shallots for garnish.

Method:

  1. Preheat your oven to 425 degrees F.
  2. Line a sheet pan with parchment paper and spread the cauliflower out evenly. Place the sheet pan on the lowest shelf of your oven and roast for 20 minutes, or until the cauliflower on the edges is starting to brown. Remove and let cool a bit while you prepare the rest.
  3. Mix the soy sauce, sesame oil and gojuchang together in a small bowl. Put the sauce beside the stove. The cauliflower rice will quickly overcook so you will need to move quickly once you add it to the skillet.
  4. In a non-stick or well-seasoned skillet, melt the butter over medium heat. Add the onions. Cook until the onions start to sizzle, about 2 minutes. Add the kimchi and the kimchi juice and bring to a boil.
  5. Add the cauliflower rice to the skillet, mix quickly, then add the sauce. Toss it all together and taste to see if you need to add any further seasoning.
  6. Turn out into a serving dish and add the shallots on top.

 

November – Russet and Sweet Potato Mash
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November – Russet and Sweet Potato Mash

Mashed Russet and Sweet Potatoes

Mashed Russet and Sweet Potatoes

Are you looking for ways to use up that leftover turkey? What about making a minced turkey shepherd’s pie? I made this one from scratch but I could definitely see mixed chopped leftover turkey, stuffing, chopped leftover veggies moistened with a little gravy and all topped with mashed potatoes…dot it all with a dabs of butter and some parmesan.

If you need to extend the mashed potatoes, mix them up with mashed sweet potatoes for extra color, flavour, and nutrition.

In this dish white potatoes and sweet potatoes are cooked separately and mashed, then swirled together to make a tasty and savory side dish.

Ingredients:

  • 1 1/2 lbs of russet or other white potatoes – peeled and diced into 2 inch pieces
  • 1 2/2 lbs of orange sweet potatoes – peeled and diced into 2 inch pieces
  • 2 teaspoons of kosher salt plus more to taste
  • 6 tablespoons of butter – divided in half
  • 2/3 cup of milk, warmed
  • chopped fresh chives
  • salt and freshly ground pepper as needed
  • 1/4 cup freshly grated parmesan
  • Optional parsley garnish

Method:

  1. Place the white potatoes in a saucepan, cover them with cool water and add a teaspoon of salt. Bring the water to a boil, then reduce the heat and simmer until the potatoes are fork-tender but not falling apart. Drain the potatoes in a colander in the sink and let them dry.
  2. Place the sweet potatoes in the same saucepan, cover with cool water with a teaspoon of salt. Bring the water to a boil, reduce the heat and simmer until fork tender. Drain them.
  3. While the potatoes are cooking, warm the milk in a small saucepan and cut the butter into pieces.
  4. Mash the white potatoes your favorite way, I used a ricer, putting them back into the hot saucepan. Add a few tablespoons of the warm milk and 3 tablespoons of butter until you have your desired consistency. Add more milk if needed.
  5. Repeat step 4 with the sweet potatoes, placing them in a separate bowl. Add the chopped chives.
  6. Taste both to see if they need any additional salt and pepper.
  7. Add the sweet potatoes into the saucepan with the white potatoes. Make a couple of folds with a spoon to barely mix. Move them into a serving dish (or on top of your turkey shepherds pie) and sprinkle with parmesan.
  8. Bake at 350 degrees F until hot and the parmesan is melted. This will take about 30 minutes.
Potato Ricer

Potato Ricer

If you were serving this as a side dish and the potatoes were hot, you could serve them immediately. As a casserole or a topping to a pie you could make this ahead, refrigerate, and heat for about 45 minutes.

Mashed Russet and Sweet Potatoes

Mashed Russet and Sweet Potatoes, unbaked

Mashed Russet and Sweet Potatoes

Mashed Russet and Sweet Potatoes

I am taking this to Fiesta Friday #512 where I am the co-host this week. Fiesta Friday is a regular gathering of bloggers from all over, hosted by Angie. I hope you all had a wonderful Thanksgiving holiday if you celebrate here in the U.S.

November – Celebration Salad
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November – Celebration Salad

This is a perfect salad to round out your Thanksgiving or Christmas menu. Juicy roasted grapes combine with cauliflower (Romanesco if you can find it), the slight bitterness of endive, and the crunch of toasted hazelnuts. Thinly sliced parmesan adds umami at the end. Serve this salad at room temperature, you can make it several hours ahead. At the last minute combine with the dressing and shave over the parmesan with a Y-peeler.

Roasted grapes, cauliflower, endive salad

Roasted grapes, cauliflower, endive salad

Ingredients:

  • I head of regular or Romanesco cauliflower
  • 1 bunch of seedless green or muscat grapes (the red ones would be nice with regular cauliflower), about 3 cups – mostly separate them but leave one or two in small clusters
  • 2 heads of endive
  • parmesan
  • 1/2 cup hazelnuts, toasted and chopped if whole
  • olive oil
  • 2 teaspoons of grainy mustard
  • 2 teaspoons of apple cider vinegar
  • 1/2 teaspoon honey
Roasted grapes, cauliflower, endive salad

Roasted grapes, cauliflower, endive salad

Method:

  1. Preheat the oven to 435 degrees F or 220 degrees C
  2. Separate the cauliflower into florets, on a baking sheet toss them with about 2 tablespoons of olive oil and sprinkle with salt and pepper.
  3. On a separate baking sheet, toss the grapes with a bit more oil, salt and pepper
  4. Roast both sheets until the cauliflower is golden the the grapes are blistered, about 30 minutes. Let them cool a bit before assembling the salad.
  5. While they are roasting, make the cider vinaigrette. In a bowl or jar, whisk (or shake) the mustard, vinegar, honey and 1 tablespoon of olive oil. Season with salt and pepper.
  6. Separate the endive and tear the leaves into bite-sized pieces
  7. Toss the roasted cauliflower, grapes, and endive with the dressing. Scatter in a bowl or platter. Arrange the grape clusters around the platter. Sprinkle with the hazelnuts and shave the parmesan on top.
Roasted grapes, cauliflower, endive salad

Roasted grapes, cauliflower, endive salad

This recipe came from the cookbook Salad Freak by Jess Damuck. I think I have earmarked more recipes in this book than any on my shelves.

This will be my contribution to the Fiesta Friday virtual blogging party. It’s Fiesta Friday #511 hosted by Angie and Co-hosted by  Jhuls @ The Not So Creative Cook

 

In My Kitchen – November 2023
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In My Kitchen – November 2023

Thank you Sherry for hosting In My Kitchen, a collection of posts focusing on what is new in kitchens around the world. You can read them all on Sherry’s Pickings.

Not a whole lot has been going on in my kitchen. October and November have been filled with travel. We stayed with friends in the California  gold country, then a reunion of our New Zealand gang at Donner Lake, then on to Mexico for a week long retreat with a girlfriend, and finally Utah to visit yet more friends at their lovely second home.

My contributions to the parties are usually wine and goat cheese from our local Anderson Valley (Mendocino County) wine region.

I did cook dinner one night for our Donner group.

Asian salad with brown rice noodles and peanut dressing

Asian salad with brown rice noodles and peanut dressing

 

The New Zealand gang minus Bob who took the picture

The New Zealand gang minus Bob who took the picture

The dogs didn’t go to New Zealand but had a wonderful time on the trails near Lake Tahoe where they were able to run off-leash. That’s me in the middle of the back row.

In my kitchen I have a selection of goat cheese from Pennyroyal Farm in Boonville, CA (in the Anderson Valley wine region). I belong to both their cheese and wine clubs. If you get a chance to visit, you shouldn’t miss this stop. They serve lunch in addition to wine and cheese tastings. Anderson Valley wineries feel like Napa and Sonoma 40 years ago, they are friendly and welcoming and you don’t need a reservation. Because the valley is cool, most wineries focus on white wines and pinot noir.

This quarter's cheese selection from Pennyroyal Farm

This quarter’s cheese selection from Pennyroyal Farm

In my kitchen I have this package of crisp red peppers. They added a nice crunch to our green salad.

Crispy Red Peppers

Crispy Red Peppers

In my kitchen I have a new chili paste. Sally at Bewitching Kitchen wrote about it recently in her blog post for Aji-Amarillo roasted chicken thighs. We eat a lot of chicken and I am always looking for new flavors. I know Amazon isn’t everyone’s favorite, but it allows me to purchase items that are not available in our rural outpost.

Aji Amarillo Chili Paste

Aji Amarillo Chili Paste

I am still trying more salad recipes from the cookbook Salad Freak. Last night I made this one with roasted Romanesco cauliflower, endive, roasted grapes and hazelnuts with a apple cider vinegar dressing. It was delicious. We had some cold roast chicken on the side.

Roast Romanesco cauliflower, grapes, endive salad

Roast Romanesco cauliflower, grapes, endive salad

I will try and post the recipe for you in the next few days.

I am finding it difficult to come up with recipes I haven’t already posted. There are a lot of them after so many years. If you are looking for something you can search the categories on the right side as you read the post. Unfortunately it doesn’t work with your phone, you won’t see it.

The New York Times published a recipe for fried rice with kimchi a few months ago. One of the commenters wrote that they made it with riced cauliflower. I decided to try it and it was very successful.

Fried Rice with kimchi

Fried rice with kimchi

I garnished it with fried shallots.

Gnocchi has appeared on our menu more frequently since I discovered that you can stir fry the fresh varieties without cooking them first. This time it was sauteed with turkey sausage.

Turkey sausage with fresh gnocchi

Turkey sausage with fresh gnocchi

It was delicious garnished with pomegranate seeds.

 

In my kitchen I have a new cookbook, a birthday present from my dear husband.

It is much more that a cookbook and I am enjoying reading about her life and thoughts about food.

From my kitchen I can see this lovely new vase, another gift for my birthday. This time from a lovely friend. I filled it with the last of this year’s dahlias.

Lastly I wanted to leave you with a couple of amazing sunsets. This one is from our last night in Utah. From our friends’ front porch looking out over the Capital Reef National Park.

And this strange cloud formation was seen from our car on the drive back to the bay area. I don’t think I have ever seen this particular type of cloud before.

It looks a bit like a spaceship or like the alien in the movie Nope by Jordan Peele.

In My Kitchen – September 2023
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In My Kitchen – September 2023

I will get this post into Sherry at Sherry’s Pickings for the monthly blogging party just under the wire. In My Kitchen is a regular collection of blog posts from around the world, highlighting what is new in all our kitchens. Thank you, Sherry, for continuing to host this long-running party for us.

So what is new in my kitchen? Not too much actually. I was sick with COVID-19 for almost three weeks, at the end of August and the beginning of this month. Not terribly sick, thank goodness. But I relapsed after taking Paxlovid, turning positive and having to isolate again. My enthusiasm for cooking waned and my dear husband took the reins. The surprise hit was a very simple dish of shredded sharp cheddar mixed with mayonnaise and spread on crisp whole-grain toast, with sliced tomatoes on top. We saw the recipe in the NY Times cooking section. It’s something that would only be fantastic with aged cheddar and perfectly ripe summer beefsteak tomatoes. It needed nothing else although he sometimes added rotisserie chicken or arugula. I will add some pictures in the future because he will be making it again, this time to enjoy with a chilled glass of wine.

Late Summer Tomatoes

Late Summer Tomatoes

This bread was a discovery. It’s from a local bakery and makes the most delicious base for those open-faced sandwiches; a mix of rye and wheat flour plus seeds.

Hanne's Austrian Seed Bread from the Fort Bragg Bakery

Hannes’ Austrian Seed Bread from the Fort Bragg Bakery

But while a languished in our guest bedroom, the dahlias bloomed. Fresh flowers cheered my days, seen from the kitchen.

Dahlias

Dahlias

Dahlias, a Sunflower and other mixed blooms from the garden

Dahlias, a Sunflower, and other mixed blooms from the garden

The zucchini didn’t stop their growth while I was away from the kitchen. We are starting to grow tired of our usual method of serving them, grilled simply with olive oil and salt. Still grilled but topped with a spicy sauce and fried shallots gave them new life.

I purchased a new cookbook while cruising the internet. I love the pictures in all of Donna Hay’s books, this one is full of healthy vegetable-heavy recipes as well.

 

I have grown tired of fumbling through my overcrowded utensil drawer for serving spoons and forks. Adding another caddy to the counter put them easily at hand.

Serving Utensil Caddy

Serving Utensil Caddy

These oil sprays came from Trader Joe’s when I was there a month ago, useful when you only want a bit of oil to glaze a chicken when it’s ready for roasting or a hot skillet.

Olive oil and avocado oil spray

Olive oil and avocado oil spray

And lastly, here is a quick photo of our new water dispenser. Our problem with a well that has been contaminated with salt is too long (and boring) to write about here. The water is safe for washing and watering plants, but not ideal for drinking. We have begun getting deliveries of water, both for us and the dogs. Here you can see me, in my COVID-19 bathrobe (I was living in that thing), taking a picture of the water cooler (and inadvertently myself).