The Humble Kitchen

Where I live I am never terribly far from a Vietnamese sandwich, but if you are not so lucky, take comfort in the knowledge that they are simple enough to make at home. There are many variations including pork belly, sausage, meatball, ham & paté, chicken, egg, tofu and fish cake, just to name a few. Here I’m using turkey.

For 4 sandwiches you will need:

• 4 demi baguettes or 2 French baguettes cut in half
• Roasted turkey, or chicken, sliced thinly & seasoned with soy sauce
• Mayonnaise (homemade recipe follows)
• Cilantro stems and leaves
• English cucumber sliced thinly on the bias
• Pickled carrot & daikon (recipe follows)
• Tomato sliced thinly (optional)
• Jalapeño or other chili sliced thinly (optional)

Preheat oven to 400º. Butterfly the demi baguettes, slather generously with mayonnaise and put in the hot oven for 5 minutes. Once warmed and crunchy, layer on turkey, cucumber, pickled veggies, cilantro, tomato and chili, if using.

Pickled Carrot & Daikon Radish

½ cup water

¼ cup sugar

¼ cup distilled white vinegar

½ cup julienned carrot

½ cup julienned daikon radish

In a small pan on high heat, combine water, sugar and vinegar and bring to a boil. Once cooled mix well with julienned carrot & daikon (julienne carrot and daikon with a grater attachment and a food processor) and season with salt. Let sit in the fridge for 30 minutes, up to overnight.

Quick Mayonnaise

Using store bought is fine, but if you are up to it, try the homemade, it is really delicious.

You need an immersion blender and a cup just big enough to fit the blade.

1 large egg yolk

1 teaspoon water

1 teaspoon lemon juice

¼ teaspoon salt

½ cup canola oil, cold pressed preferably

Place everything but the canola oil in the cup and blend just to mix. With the blade running, slowly, slowly pour in the canola oil, moving the blade up and down ever so slightly as you go. Once you start drizzling in the oil the whole thing only takes about 20 seconds.

-Jennifer

Making your own granola is as easy as going to the store and buying some, but it tastes a whole lot better. It makes your house smell good, and fills you with a smug I-made-it-myself sort of feeling. So what are you waiting for?

There are many ingredients you can use for granola. I tend to keep mine simple, using rolled oats, sometimes mixing in other grains such as barley and rye. For sweetener you can use brown sugar or agave syrup, or a combination. Flavorings can be vanilla, cinnamon, allspice, ginger, whatever you like. Writing this it occurs to me candied ginger would be a nice addition. You can throw in some sunflower or flax seeds, wheat germ, coconut, anything you like, just don’t forget the nuts.

Preheat oven to 300º. Get yourself a small saucepan, a large bowl and a half sheet pan.

Over medium low heat melt ⅓ cup butter (or warm the same amount of vegetable oil) and add in ½ cup brown sugar (or ⅓ cup agave syrup). Throw in a pinch of salt and whatever flavorings you have chosen. I add a big glug of vanilla and a bit of allspice. Once the sugar has melted allow this to cool slightly while you measure the oats. (By the way, you can omit the butter/oil if you wish and melt the brown sugar or syrup in ¼ cup of water.)

Measure 4 cups of rolled oats and other flaked grains (if using) and pour into a large bowl. Stir in 2 cups of chopped nuts, I like walnuts and pecans. This is the time to add any seeds or coconut you are using. Pour over the warm sugar mixture and mix well.

Spread evenly on a sheet pan and bake for about 30 minutes, or until it’s toasted to your liking. Once you’ve taken it out of the oven you can mix in some candied ginger or dried fruit. I tend not to add dried fruit because I often eat this with plain yogurt and stewed fruit or some black currant jam. If I do add fruit I like dried currants or cranberries. This keeps for a few weeks in an airtight container.

-Jennifer

This is something my mom came up with many years ago, after finding Jufran Banana Sauce at the store, and not really knowing what to do with it. We did use it like you would tomato ketchup, then she had the idea to slather it on chicken, along with some Lingham’s garlic hot sauce, lime juice and cilantro. Once she put in too much hot sauce and added coconut milk to mellow it, and chicken euphoria was born. Karen came up with the name.

It is difficult to give exact measurements, my mom and I are the sort of cooks who add a little of this, a splash of that, but that is the sort of cooking that makes sense if you’re doing it everyday. Anyway, it’s easy enough to give it a taste and adjust accordingly. We sometimes make extra sauce because it is so delicious over rice.

You’ll need a few skinless, boneless chicken breasts, let’s say four to serve 4-6 people. Pound them flat and cut into thirds, or quarter them if they are big. Alternately you could use chicken tenders.

1 large Jafran Banana Sauce (not the hot one, unless you like things very spicy)

Lingham’s garlic hot sauce, to taste

1 14 oz. can coconut milk

garlic

1 bunch cilantro

a few limes

garlic salt

jasmine rice & a green vegetable

While your rice cooks, pound out your chicken, season well with garlic salt. Heat a large pan on medium high heat, add a pat of butter and some chopped garlic. As soon as the garlic is fragrant add the chicken.

Once the chicken has browned flip it over. Give the second side a moment to brown, then add a full bottle of banana sauce. Stir it well and add hot sauce to taste, start with a tablespoon or so. Stir again and add a few tablespoons of chopped cilantro stems and leaves, and the juice of a lime. Finally, pour in the coconut milk. Give it a stir.

Now let this bubble away, the sauce will thicken slightly and the chicken will cook through. Meanwhile make your green vegetable, we like sugar snap peas or snow peas with it. Cut up an extra lime to serve on the side. Once everything is ready, give your sauce a taste and decide if it needs any more hot sauce, lime or salt. When you’re happy, sprinkle on some cilantro leaves and dig in.

-Jennifer

This salad is beautiful, delicious, and good for you. The fennel and mint give it a distinct flavor. It’s good warm or cold straight from the fridge.

1 onion
1 small eggplant
2 small zucchini
2 red, yellow or orange bell peppers
1 fennel bulb
1 bunch fresh mint
1 lb cooked lentils
1 lemon
olive oil
red wine vinegar
coarse salt
freshly ground black pepper

Preheat oven to 425º. Trim your vegetables and cut everything into 1″ pieces. I like to peel bell peppers, but that is optional. Toss the chopped veg with olive oil, salt and pepper and put it on a sheet pan in a single layer. Tear over about half the mint. Bake for 30 minutes or until everything is tender and lightly browned.

Pour your cooked lentils into a large mixing bowl. I buy mine pre-cooked but it’s easy enough to cook some while the vegetables roast. Slide the vegetables off the roasting tray into the bowl of lentils. Grate over a bit of lemon zest, squeeze in half the lemon. Add in about a tablespoon of red wine vinegar, a bit of salt and pepper. Tear in the remaining mint leaves. I sometimes add parsley or basil if I have any on hand. Give it a gentle stir and taste. Add a bit more lemon juice or vinegar if it needs it. Enjoy.

-Jennifer

Making bread at home is a deeply satisfying endeavor. It may seem daunting, and time consuming, but there are ways around that. If you have a nice heavy dutch oven you can make a beautiful loaf without much effort at all. Add a stand mixer to the equation and the whole process takes only about two hours.

When I first heard about Jim Lahey’s no knead method I was eager to try it. It requires a wet dough that sits at room temperature for 12 to 18 hours, which replaces the kneading. I’ve made bread this way numerous times and am always pleased with the result. America’s Test Kitchen did a version of his bread, replacing some of the water with a light beer, which adds to the flavor. I like to make bread this way when I have been thoughtful enough to make the dough the night before. I am not always thinking of the future me, and am often impulsive about my food choices. Michael Ruhlman is my unwitting enabler here, as he offers a version of Lahey’s dutch oven bread that does require kneading, thus making this a quick and easy recipe. I have changed the process slightly, and added a bit of malt syrup, which adds some flavor that I find agreeable.

20 oz. bread flour (approx. 4 cups)
12 oz. warm water
1 teaspoon malt syrup
2 teaspoons salt
1 teaspoon active or instant yeast.

Set your oven to 200º. Mix the ingredients in the warmed bowl of a stand mixer. With the hook attachment, knead the dough for 10 to 15 minutes. If you’re going to walk away leave the mixer on the lowest setting, or it might walk off the counter. If you’re keeping an eye on it you can up the speed a bit. Once you have a silky smooth ball of dough, knead it a few times and shape into a ball. Flour the bowl, place dough ball in it, cover with a towel.

Turn off the oven! Place the bowl in the oven with a tray of water on another rack. The dough will rise quickly in the warm, moist oven. In about an hour it will double in size. Remove the bowl and tray of water from the oven. Put a dutch oven and lid in the oven, turn it to 450º.

While the dutch oven preheats, punch down the dough. Shape it into a ball or an oval, depending on the shape of your dutch oven. Place it seam side down on a well floured towel and let sit for 15 minutes. At this point your oven should be nice and hot.

Carefully lift the lid off the dutch oven. Using the towel as a sling, lift the dough and flip it gently into the hot dutch oven, seam side up.

Bake, lid on for 30 minutes. At this point remove the lid. It might look done but it needs more time. Bake another 15 minutes or so. To check it you can remove it, carefully, from the dutch oven and knock the bottom of the loaf, if it’s done it will sound hollow.

The temptation to cut into it immediately will be overwhelming, but it really should rest a while. Anyway, I love the crackling sound the bread makes as it rests.

-Jennifer

Alright, I’m back on track here! I think I can post with some regularity again! My life has been a little ridiculous the last few months and since I moved in this same time, I managed to misplace my camera’s battery charger which allowed me to take exactly zero pictures. Add this to the new-to-me kitchen and I had a hard time cooking and sharing. I don’t have the flash settings down yet so the pictures I took weren’t really what I was after, but it’ll work.

One of our readers emailed me and said she missed our blog and that very same day, I found the battery charger. She also asked if I had a suggestion for making a pizza dough recipe milk-free, I emailed her back with my suggestion, but thought it would be great to make that my post. Plus I have been CRAVING pizza despite having one of Berkeley’s supposed finest gluten free pizzas (wasn’t all that great btw maybe my expectation was too high who knows).

This was really great and pretty simple.  I based this crust on Annalise G. Roberts’  “Gluten-Free Baking Classics.” It is very similar to the recipe I have used in the past.

2/3 c. white rice flour

1/2 c. millet flour

5T. tapioca flour

10T. potato starch flour

1t. potato flour

1t. guar gum

1/2 t. salt

2 t. sugar (omit if you use a sweetened beverage)

2 1/4 t. yeast

about 1c. unsweetened hemp milk (I suppose you could use rice or soy milk, just remember to adjust the sugar)

Place all the dry ingredients in a large bowl of your mixer or the bowl you intend to mix in. Then warm the milk, pour most of it in. You want it to be thicker than bread dough, but not quite as thin as cake batter. Pizza crust, even gluten free crust, has those delectable little bubbles in it, as long as the dough is reasonably well hydrated.  Let it rise for about 40 minutes so it can develop some additional flavor. Then prepare a pan with spray oil and a heavy hand of cornmeal. Preheat your oven to 450 degrees.

Pour  the dough into the pan, spread gently and dust heavily with rice flour. Move it gently with your fingertips about the pan, shaping it the way you want and adding more flour to keep it from sticking. Let this rise again for about 30 minutes or until bubbly.

Brush with olive oil and par cook until lightly browned. I chose pepperoni, spinach and cheese because the reality is these are just my favorite toppings (I forgot the mushrooms). Of course, you can use any toppings you’d like.

Happy Holidays!

~Sarah

We’ve been making this soup for as long as I can remember. I have no idea where the recipe came from, but we’ve changed it enough that I don’t suppose it matters. It’s a basic puréed soup recipe, but it really is a great combinations of flavors. On a cold day it’s warm and soothing, and the sunny color is lovely.

• knob of butter
• 2 lbs carrots, peeled and cut into 2″ slices
• 3 medium onions, peeled and chopped
• 4 garlic cloves, peeled
• ⅓ cup flour
• 6 cups chicken or vegetable stock
• juice of an orange or two
• 1 cup heavy cream
• salt
• pepper
• sugar (maybe)

Melt butter in large heavy bottomed pot. Add carrots, onions and garlic and sauté 5 minutes. Add flour, stir well and slowly add stock. Bring to a boil, reduce to a simmer, cover and cook 30 minutes.

Remove from heat and purée with immersion blender, or in batches in a blender. Once smooth return to a low flame and add the juice of an orange and the cream, stirring well. Taste for seasoning, add salt and pepper, a teaspoon of sugar if the carrots you used aren’t particularly sweet, and more orange juice if needed. Once well seasoned and piping hot, enjoy.

-Jennifer

I love this chutney. You can put it up in sterilized jars, but I never bother because I go through it so quickly. It makes the best grilled cheese sandwich, great on a cheeseburger, or along side a steak. I put in my chili instead of bell peppers, and I’m sure you’ll come up with your own uses for it. I don’t always make it with the same chiles, depends what looks good at the market. This time of year you can get loads of bell peppers and chiles for next to nothing at the farmer’s market. Whatever chiles you choose, be mindful of the heat, and use more or less to taste.

• 8-10 fresh red chiles, or to taste
• 8 red bell peppers
• olive oil
• 2 medium red onions, peeled and chopped
• a sprig of fresh rosemary, leaves picked and chopped
• 2 fresh bay leaves
• a 2 inch piece of cinnamon stick
• sea salt and freshly ground black pepper
• ½ cup brown sugar
• ⅔ cup balsamic vinegar

Place your chiles and peppers over a flame, or on a tray under a broiler, turning them now and then until blackened and blistered all over. Place the hot chiles and peppers into a bowl and cover tightly with plastic wrap. Once they steam then cool down you’ll be able to peel the skin off easily.

Meanwhile heat a saucepan and pour in a splash of olive oil. Add the onions, rosemary, bay leaves and cinnamon and season with a little salt and pepper. Cook very slowly for about 20 minutes or so, until the onions become rich, golden and sticky.

Once the chiles and peppers are cool enough to handle get rid of most of the skin, trim the stalks and scoop out the seeds. Finely chop the by hand or put in a food processor. (Wear gloves when doing the chiles, otherwise your hands may burn from the capsaicin.)

Add the chopped chiles and peppers, the sugar and the vinegar to the onions and keep cooking. When the liquid reduces and you’re left with a lovely thick sticky chutney, season well to taste. Remove the cinnamon stick and the bay leaves. Either spoon into the sterilized jars and put them in a cool dark place, or keep in the fridge and use right away. In sterilized jars, the chutney should keep for a couple of months.

-Jennifer

When I saw Rick Bayless and his daughter make this on his PBS show, I wasn’t sure how I felt about it, but I kept thinking about it and when I eventually made it I was glad I did. It is tasty stuff, I made it for a party last year, and it went in seconds flat, a real crowd pleaser.

2 tablespoons butter
¼ cup all-purpose flour
2 cups milk
1 ½ to 2 cups roasted tomato salsa (or your favorite salsa)
2 cups shredded cheddar cheese
Salt
1 pound dried pasta (fusilli is ideal)

In a large pot bring 4 quarts of water to a boil.

In a saucepan, melt the butter over medium heat, then stir in the flour and whisk until the mixture turns a deep golden, about 2 minutes. Add the milk and continue to whisk constantly until the mixture thickens and comes to a full boil, about 5 minutes. Stir in the salsa, remove from the heat, then stir in cheese. Continue stirring until all the cheese has melted. Taste and season generously with salt, usually 1 ½ teaspoons. Cover to keep warm until the pasta is done.

When the water comes to a boil, add the dried pasta. Stir well to keep the pasta from sticking together and boil until the pasta is al dente, about 10 minutes (see package instructions). Drain thoroughly and add the pasta to the sauce. Stir until the pasta is covered in the salsa cheese sauce.

-Jennifer

People seem intimidated cooking a whole fish but it really couldn’t be easier. I had this lovely wild sockeye salmon, headless, but you can’t have everything. Flipping through a Jamie Oliver book I saw a recipe for Roast Salmon with fennel, parsley and tomato. Having no fennel I substituted some thinly sliced onion.

Thinly slice lemons, onion (or fennel) and chop tomatoes.

Mix with chopped parsley, lemon juice, olive oil, salt and pepper.

Season fish and rub with olive oil. Stuff with tomato mixture. Bake at 400º until just cooked, anywhere from 25 to 45 minutes depending on the size of the fish.

Serve with roast potatoes.

And something green, like asparagus.

With the leftover salmon I made another Jamie Oliver recipe, fish cakes.

Leftover salmon, boiled potatoes, lemon, parsley, eggs, salt and lots of pepper.

Formed into fish cakes, ready to cook or freeze for later.

Delicious.

-Jennifer

Thanks to Sarah for taking the roasted salmon photos.