It’s Labor Day weekend, which means a short week, traveling and family for the Discovery Cooking crew. With all that, we’re still thinking about the upcoming week. Summer is winding down and we’re starting to think about fall and fall dishes as well as making use of the remaining farm market bounty. So here’s what we’re looking forward to, starting on Tuesday:
Ragout de Veau
Nothing says fall like a hearty stew. This one is a twist on the basic beef stew we all know and love, using veal shoulder and veal stock as the base and ramping up the garlic and onions to give it a Mediterranean flair. The fancy name doesn’t disguise the fact that this is a one-dish meat and potatoes kind of meal.
Asparagus Brie Risotto
Good creamy risotto is not difficult to make. It does take a bit of time and care, but the results can be very much worth it. This recipe takes the idea of classic Italian creamy risotto to the next level, by adding in fresh asparagus and some brie cheese.by
Oyster Po Boy sandwiches are a New Orleans tradition. They’re something you’ll see on a menu occasionally, especially if you frequent New Orleans-themed establishments and while those often are pretty good renditions, there is something about getting one of these delicious sandwiches from a deli or shop on Bourbon Street (or more likely nearby that location) that makes the experience complete.
A basic po’ boy consists of lightly fried oysters (or sometimes shrimp) on a bed of lettuce with tomato and mayonnaise tucked into a split crusty french baguette. The best swap out the mayo for a spicy rémoulade, and so in keeping with the spirit of Discovery Cooking I’ll offer up my recipe for rémoulade. It really dresses up the po’ boy and every bite takes me back to New Orleans. And trust me, that’s a good place to be.by
“Ask your mom to give my mom that cake recipe, OK?” I asked my classmate at Buckeye South junior high. “OK,” replied Susan Zambon. Next thing you know, my mother was baking Susan’s mother’s dense, moist oatmeal cake with the coconut walnut topping. Four decades later, I’m now baking that cake for my 94-year-old mother. Everyone who tastes it wants the recipe, too. Here it is, with slight modifications from the Ohio Valley original.
Because the cake doesn’t rise very much, using the 9 x 13” baking pan favored back in the 1970s results in a fairly flat confection (maybe 2 inches high). You might want to use a smaller cake pan. Or do what I do, and increase the amount of ingredients in the batter by 50 percent. I’ve included the increased proportions in brackets.by
I am truly enamored of the palette of flavors found in dishes from Asia, especially Vietnam. It seems that even as you’re eating the food, the flavors change and deepen in your mouth. These Asian-style meatballs are a great example of that.
I got this recipe right on the first try, which is really unusual. I typically taste test something and immediately start thinking about how to make it better. Not this time. The sauce reminds me of the kinds of flavors you get in a good Vietnamese pho, but combined with the silky texture of a French demi glace sauce.by
It’s a muggy Saturday morning in August at the Reston Farmers Market in Northern Virginia. As the heat and humidity rise, so does the memory of a refreshing cold summer tomato soup that takes advantage of the bounty before us.
Plump, ripe, sweet beefsteak tomatoes. Fresh green stalks of basil and mint. And our favorite brand of aged balsamic vinegars and olive oils from the smiling folks at Basik’s at Home. (The extra virgin olive oil and balsamic vinegar in this recipe should be the best quality you can find.)
We gather up the ingredients, pull out the food processor, and by late afternoon we’re cooling off on the deck with colorful bowls of summertime.by
While it’s rare we ever have leftover grilled salmon here at Discovery Cooking, it does happen now and then. Salmon croquettes are a great way to transform salmon leftovers into a fine dinner entrée. They’re juicy and flavorful and make a great lunch entrée, as well.
This recipe is also very quick to make and the croquettes can be made ahead of time and even frozen for a week or a little more, if you’re like me and don’t really want the same fish two days in a row. Of course, if you don’t mind the extra time, you can avoid using leftovers and just grill some salmon and let it cool before making the croquettes.by
Since I’m taking the time these days to plan the posts for Discovery Cooking a week or so ahead, I’ve decided to offer up a weekly preview on Sundays, just to whet your appetites, and not incidentally, to impose a bit of discipline on the posting routine, so here goes.
This week’s menu includes a bit of seafood and a bit of beef as well as a delicious summer soup and a fabulous cake that Carol has been making forever, but hadn’t bothered to document until now.
While it’s rare we ever have leftover grilled salmon here at Discovery Cooking, it happens now and then. Salmon croquettes are a great way to transform salmon leftovers into a fine dinner entrée. They’re juicy and flavorful.
Oyster Po’ Boys
This is my take on the classic New Orleans sandwich, including a homemade rémoulade that’s got a bit of a twist. If you’ve never visited Nawlins, an Oyster Po’ Boy will give you a taste of the casual food you can find there.
Chilled Tomato Soup
Perfect for a summer brunch or lunch, or as a start to a warm weather outdoor dinner party, this soup is easy, delicious and elegant, too. It also is a great way to tackle that pile of tomatoes you’re wondering what to do with.
I’ve traveled a bit in Asia (a lot, actually) and I love the flavors of Asian cuisine. These meatballs capture those flavors, which are complemented by a rich demiglace added at the end of the cooking.
Oatmeal Cake with Caramel-Walnut-Coconut Icing
This recipe originated with the mother of one of Carol’s friends from childhood back in the good ol’ Ohio Valley. No telling where it came from originally, but it combines a spicy oatmeal cake with the kind of caramel-coconut icing you would normally find on a German chocolate cake. It never fails to please.
So there it is. I’m looking forward to sharing these recipes with you this week. Come check it out, and if there’s something you really like, let me know in the comments.