Goodin Family Cookbook- 2013 version

The 2013 version of the Goodin Family Cookbook (in both PDF and MS Word format) can be found here.

Chap Chae- Korean Vegetables and Beef

Corkscrew Swamp

This recipe is a standard in the Naples Goodin household.  We it recipe when Portia, Paul and I visited Naples last summer, and I really like how it uses just enough meat to provide flavor.

This dish takes some knifework and benefits from a mise en place setup, but once you get cooking it goes fast. A good way to stretch a little meat a long way or to cut down your meat intake.

Ingredients:

Canola or other neutral oil

Sesame oil

1/2 lb boneless sirloin steak (prep is easier if it is slightly frozen)

a knob of ginger half the length of your thumb

2 large carrots

Some broccoli stems or kohlrabi if you like

1 large onion

12 scallions, chopped

2 large cloves garlic, minced

1 cup sliced baby bella mushrooms

4-5 cheap dried shiitakes

1/2 bag of spinach

2-4 oz bean-starch or potato-starch noodle, often called “glass” or “cellophane”

at least 2 Tbsp soy sauce

salt and pepper

2 Tbsp sesame seeds

Instructions:

For the mise en place:

Pour boiling water to cover over the noodles and set aside.

Pour boiling water to cover over the shiitakes, cover and set aside.

Dry toast the sesame seeds in a skillet until they just start to color.

Cut the steak into 1/4 x 1/4 inch matchsticks and set aside.

Grate the carrots (and broccoli) on a large-hole grater and set aside.

Peel the onion, slice through the poles and then crosswise into fine strips.

Grate the ginger on small-hole grater and set aside.

Wash and dry your spinach if necessary. Line a dinner plate with plastic wrap. Pile as much spinach on it as will reasonably fit. Microwave on high for 1 minute.  Invert the plate on a cutting board and peel back the plastic. Using a chef’s knife, cut the cake of spinach crosswise into 3/4 inch “pillows.” Set aside.

When all is ready put a large skillet over medium high heat and add 1 Tbsp canola and 1 tsp sesame oils. Stir fry the steak bits until they lose their moisture and start to brown. Squeeze the ginger juice over the meat as it cooks. Dump into an oversized serving dish.

Add more oils and stir fry the carrots and broccoli just until they lose their crunch.  Dump.  Repeat the process with the onions, scallions and garlic.  Dump. 

Drain and press the shiitake, and cut off any woody stems. Cut the caps into strips and stir fry with the sliced mushrooms briefly. Dump. Drain the noodles and roughly chop into 1 inch lengths. Stir fry in the oils for a minute, add the soy sauce and dump. Mix all ingredients together and sprinkle with sesame seeds.

Serve warm or at room temperature.  Serves 4.  Pass with extra soy sauce if you like.

Creamy Lemon Herb Salad Dressing

Terri has lost over 40 pounds in about a year on the Ideal Protein Diet, which is (loosely speaking) limited to lean protein, select veggies and as much salad as you want as long as your dressing is IP-ok.  But IP hasn't been around as long as other diets, so it is hard to find IP recipes.  So I have been improvising, and will publish my successes here and on Pinterest.  

The IP diet limits salad dressing acids to lemon juice and a couple of the more boring kinds of vinegar, so I was getting tired of lemon vinaigrettes.  This salad dressing gets a bit of creaminess from blending in yet more veggies.  Zucchini works as well as the squash.

Makes about 1/2 cup

Ingredients:
3 tablespoons fresh lemon juice
3 tablespoons olive oil
a chunk of yellow squash the size of a large lemon, cut in half, seeds removed and coarsely chopped
1 heaping tablespoon of chopped shallot
fresh herbs to taste- I used 1 heaping tablespoon of chopped dill
salt
pepper

Instructions:
Place all ingredients in a blender and blend until smooth.

Gluten-Free Peanut-Butter Muffins

From Simply Gluten-Free Magazine

There once was a baddie named Putin,
who suffered from pains that were shootin',
he went for a talk
with a savvy young doc,
who blamed all his troubles on gluten.

Ingredients

• 1 c peanut butter
• 1 c sugar
• 1 egg
• 1 t vanilla extract
• 2 c white rice flour
• 2 t baking powder
• 1 c milk, almond milk or water

Instructions

Preheat oven to 350. Grease 18 standard muffin cups or line with paper liners for use 12 standard muffin cups and 12 mini muffin cups.

With an electric mixer beat together the peanut-butter, sugar, egg and vanilla until creamed. Beat in 1 c rice flour and the baking powder. Then beat in 1/2 c milk. Beat in the remaining 1 c rice flour followed by the remaining 1/2 c milk. 

Spoon into muffin cups. Bake for about 35 minutes or until brown for regular muffins, and about 25 minutes for mini-muffins.

Mocha Buttercrunch Pie

Adapted from The Frog Commissary Cookbook
 
Kayte made this for a December birthday gathering tonight, and it was a big hit.

CRUST
1 cup flour
1/4 teaspoon salt
1/3 cup brown sugar
1/3 cup cold butter
3 tablespoons finely chopped chocolate, sweet or semisweet
3/4 cup finely chopped walnuts
1 teaspoon vanilla extract
2 teaspoons water
FILLING
1/2 pound soft unsalted butter
1 cup brown sugar
4 teaspoons instant coffee
2 teaspoons vanilla extract
3 ounces unsweetened chocolate, melted
4 eggs (Kayte used pasteurized)
 
TOPPING
2 cups very cold heavy cream
2 tablespoons plus 1 teaspoon instant coffee
1/2 cup powdered sugar
2 tablespoons unsweetened cocoa
1 teaspoon vanilla extract
OPT. Grated chocolate or chocolate curls

Preheat oven to 350°. Combine the flour, salt, and brown sugar.  With a pastry blender or two knives, cut in butter.  Stir in chocolate and nuts. Mix the vanilla and water and add to crumbs.  Combine mixture with your hands. With floured fingers, push the mixture into a 9" pie shell, covering the bottom, sides, and rim. Bake for20 minutes. Cool completely.

FILLING
In an electric mixer, cream butter until fluffy and smooth. Add sugar, coffee, and vanilla, then beat until smooth. Add melted chocolate and again beat smooth.
Add the eggs one at a time, beating for several minutes after each addition. Spread the mixture into pie shell. Chill several hours. (At this point, the pie can be wrapped and frozen. Defrost in the refrigerator for 6-8 hours.)

TOPPING
Just before serving, whip together the cream, coffee, powdered sugar, cocoa, and vanilla until stiff enough to hold a shape. Spoon into a pastry bag fitted and cover the top of the pie with the topping.  Garnish with grated chocolate or chocolate curls. Refrigerate until ready to serve.

Serve with a wafer-thin mint ;-)

Cheddar Cheese Risotto

From Donna- adapted from Nigella Lawson

Ingredients:

• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 2 baby leeks or 2 fat scallions, finely sliced
• 1-1/2cups risotto rice
• 1/2 cup white wine
• 1/2 teaspoon Dijon mustard
• 4 cups hot vegetable stock
• 1 cup chopped Cheddar cheese
• 2 tablespoons chopped chives

This is the first of my holy trinity of cheese-rich comfort foods. There is just something about melted cheese, that perfect goo, that seems to soothe the soul and bolster the body.

This might seem odd to Italians (one of the reasons it is not in the Hey Presto chapter) but it works beautifully: The starchy rice and the sharp cheddar are the perfect counterpoint for each other.

I make this, too, on days when I need to escape to the kitchen and have a good, quiet, relaxing and mindless 20 minutes staring into the middle distance and stirring. I heartily recommend it. 

 Instructions:

1. Melt butter and oil in a medium-sized pan and cook the leeks or scallions until softened.
2. Add the risotto rice and keep stirring for about a minute, then turn up the heat and add the wine and mustard, stirring until the wine is absorbed.
3. Start ladling in the hot stock, letting each additiona get absorbed as you stir before adding the next one.
4. Stir and ladle until the rice is al dente, about 18 minutes, then add the cheese, stirring it into the rice until it melts.
5. Take the pan straight off the heat, still stirring as you do, and then spoon into warmed dishes, sprinkling with some of the chopped chives.

Serves 2 as a main course or 4 as a starter

Smokey BBQ Brisket

Originally from Williams family friends Betty and Wade Wampler
 
It's snowy, cold and Christmastime.  So we'll be home long enough for the long baking time of this Williams family favorite. 

The original story: Once, on a ski trip to Switzerland with the Wamplers, Liz put the brisket in the oven, then left to do some skiing with Bob.  As sundown approached, they decided to ski down the other side of the mountain into Austria.  Halfway back up the slope, the rope tow quit, stranding them on the wrong side of the mountain, in the wrong country!  In those days before cell phones, they shelled out a small fortune for taxi fare to get home and salvage the brisket and arrived to find that the Wamplers had already gotten the management to let open the condo and turn off the oven.  The brisket was, by all accounts, wonderful.

Ingredients:
5 lb beef brisket
garlic salt to taste
onion salt to taste
celery salt to taste
3 tbsp Liquid Smoke
1-2 bottles BBQ sauce (Note from Tony: a “tomatoey” sauce is best, but make sure it’s not too sweet)
rolls (hoagies work best, given that brisket is sliced into strips)

Instructions:
Preheat oven to 275°. 

Place brisket in a shallow pan.  Season, then sprinkle with Liquid Smoke.  Cover with foil and bake for 5 hours.  Remove from oven and pour off any liquid, since it will be mostly Liquid Smoke.

Chill brisket.  Get oven back to 275°. Cut brisket in slices a bit less than 1/4” thick, and layer them  in a pan, covering each layer with BBQ sauce.  Cover with foil and cook for 1 hour.  Serve on rolls. 

Serves 8-10