Karen Lee Cooking

In the Kitchen with Karen

Welcome to my kitchen, where I'll help you learn how to cook for taste and eat for health. If you like what you see, please subscribe and don't miss a thing.

Sweet Strawberries

Posted on May 21, 2013 by Karen Lee

Just returned from Whole Foods Market.

They are having a sale on organic strawberries from California.

$4.99 for a big box.

Very sweet.

I always like to wash fruit and vegetables in warm water to which a dash of white vinegar has been added.

Fill a large bowl with warm water. Add a dash of vinegar then submerge the berries, swish them around then lift them out.

Submerge and lift one more time in just plain water.

Drain and dry.

Fruit is best eaten at room temperature.

For proper digestion, eat fruit 30 minutes before a meal or 2 hours after a meal.

Purple and Red Fruits are full of protective antioxidants, which are good for the heart.

Posted in Chef's Viewpoint, Healthy Living, In Season-Spring, Seasonal, Shopping Tips, The Basics | 5 Comments

Food Mill

Posted on May 11, 2013 by Karen Lee

“You say chunky, I say smooth.” Some people love a smooth tomato sauce others like it chunky. In my April 20th cooking class we made a smooth tomato sauce by using a food mill.

First we sautéed onions and garlic then added seasonings followed by tomato paste, working it in with the back of a wooden spoon, which brings out the flavor of the paste. Then we added the fresh and canned tomatoes. Simmered the sauce for about 30 minutes then put the whole contents of the skillet through a food mill, leaving the skins and the seeds of the tomatoes behind.

Apple sauce is another great use for the food mill. Don’t peel the apples, just leave out the seeds and the stem. After the apples are cooked and you mill them, the skins will be left behind and your sauce will be vibrant with color and more flavor and vitamins from being cooked with the skins.

Penne Arrabiata ©Karen Lee 2013

3 tablespoons extra virgin olive oil

4 cloves garlic, sliced

¼ cup diced onions

2 tablespoons diced shallots

½ cup diced leeks (white and light green parts)

1/16 teaspoon cayenne (more if you like spicy)

½ teaspoon sugar

½ teaspoon dried oregano

1 teaspoon salt

1 or 2 jalapeno peppers (seeds and membrane removed), and diced (use rubber gloves)

2 tablespoons tomato paste

1 pound fresh tomatoes, diced

28-oz can whole peeled tomatoes with liquid (remove basil from can if any); use hands to squeeze and crush into large chunks

1 pound Penne

1/2 cup freshly grated Parmesan cheese

2 tablespoons olive oil to drizzle on pasta before serving

1 teaspoon chili oil (optional)

Heat oil, add garlic, sauté for 2 minutes over low to medium heat. Add onion, shallots, leeks; sauté for an additional 4 minutes or until the onions just begin to take on color. Add cayenne, sugar, oregano and salt; sauté another 2 minutes to bring out the flavor. Add jalapenos; sauté 1 minute. Add the tomato paste; let sizzle in pan for two minutes. Add the diced fresh tomatoes and the canned tomatoes with their juice; simmer for 30-40 minutes or until the sauce separates.

Cook pasta for half the time the package directs and then taste. Make it al dente. Drain then add to sauce to coat. Turn off heat and toss using two wooden spoons. Place on a serving platter and add the parmesan cheese. Toss again then drizzle with finishing oil and optional chili oil. Garnish with whole sprigs of parsley or basil leaves.

Posted in Italian Cuisine, Sauces, Starchy Preparations, The Basics | 2 Comments

Halibut Oreganata © Karen Lee 2013

Posted on April 24, 2013 by Karen Lee

In my Saturday April 20th cooking class we made:

Halibut Oreganata

Braised Fava Beans with Herbs

I added this dish to the menu at the last minute when I saw fresh organic Fava beans on the second floor of Fairway).

Sautéed Asparagus with Ramps

I found the ramps at Citeralla much to my surprise. That saved me 3 hours round trip by not going to the Union Square Market. Ramps really made the dish, they are so sweet. I describe them as a cousin to leeks, only much more tender. They are in season just 3 weeks out of the year and the time is now.

Halibut Oreganata

Wild caught from Canada and purchased from Pisacane (51st and First Avenue, 212-758-1525 ask for Paul) was glistening and fresh as can be.

Pasta with Arabiata Sauce

We used fresh and canned tomatoes. Best tomatoes right now are Tasti Lee. I buy them at Gourmet Garage. They are grown in Florida. Let them ripen a day or two at room temperature.

Linzer Cookies

Halibut Oreganata © Karen Lee 2013

1 pound of halibut, not more than one to 1¼ inches thick, skin off

Topping

1½ Tbsp. extra virgin olive oil
1 Tbsp. sliced garlic, green stem removed
3 Tbsp. chopped shallots or cipollini or combination of both
½ tsp. salt
A few grindings of black pepper and a pinch of cayenne
¾ tsp. dried oregano (preferably wild-harvested)
3 to 4 Tbsp. of bread crumbs (brioche roll, cubed then pulverized in Cuisinart)
1 tsp. fresh thyme leaves
1 Tbsp. chopped parsley

Final Seasoning

Extra virgin olive oil
Lemon juice
Salt
Garnish with snipped chives (optional)

Preheat oven to 425º.

Dip halibut in a bowl of cold water for one second then dry well with paper towels. Place the fish in a metal roasting pan that has been rubbed with olive oil or in a skillet that just fits the size of the fish (or a little larger).

Place a small sauté pan over low heat for one minute.

Add the 1½ Tbsp. of olive oil and heat slightly.

Add the garlic and sauté for 2 minutes on very low heat, never allowing the oil to get too hot and lose its green color. Add the shallots and continue to sauté over low heat. Take the pan off the heat if necessary to lower the heat. While the shallots are sautéing add the salt, black pepper, cayenne and oregano. Turn off the heat. Add the bread crumbs, fresh thyme and fresh parsley. Using an icing spatula, spread the topping over the fish. Roast fish for about 5 to 10 minutes. Time will vary depending on the thickness of the fish. If necessary run fish under the broiler for 30 seconds to 2 minutes to get the desired crust. Watch like a hawk. You are looking for brown and crusty, it is more about the color and crust than the timing. Using two spatulas remove the fish from the pan and place on a serving platter. Drizzle a little extra virgin olive oil over the fish, and then squeeze a little lemon juice and a sprinkling of salt. Garnish with optional chives.

N.B.

If roasting more than 1 pound of fish, increase the topping accordingly and the cooking time…anywhere from 15 to 25 minutes roasting time depending on the thickness of the fish and the number of pounds.

You can tell when the halibut is done by inserting the point of the knife into the thickest part of the fish and the knife-point goes through easily. If the fish stops the knife it is raw in the center.

Also you will see albumen (white liquid protein) form around the fish.

You can undercook the halibut slightly to allow for carry over cooking time.

Posted in Beans, Chef's Viewpoint, Fish and Shellfish, In Season-Spring, Shopping Tips, Spices, Vegetables | 4 Comments

Spring Vegetarian Delicacy

Posted on April 13, 2013 by Karen Lee

Fava Beans, one of the treasured parts of spring have arrived.

We made these in class recently and they were a big hit.

I wanted to share the recipe with you.

You can serve them as an appetizer, or a side dish; hot, or room temperature.

Braised Fava Beans

3 ½ pounds of fava beans (once shelled, blanched and skins slipped off will yield 1 cup and 2 Tablespoons)

1 cup leeks (white and light green parts only), split, washed and diced

½ tsp. salt

5 turns of freshly ground black pepper

½ cup (or more) of chicken stock, warmed

½ tsp. chopped fresh thyme or marjoram

½ tsp. chopped fresh rosemary

2 tbsp. chiffonade of fresh basil

1 tbsp. fresh parsley

1 tbsp. finely diced scallions (split lengthwise then sliced into 1/8 inch semi-circles) or snipped chives

2 tbsp. extra virgin olive oil for sautéing

2 tsp. of extra virgin olive oil for finishing

After shelling the fava beans, blanch half of them in 2 cups of rapidly boiling water for 1 minute. Remove with a slotted spoon then repeat with the other half. Slip off the skins. Set aside.

In a 10-inch stainless steel skillet, sauté the leeks for 3 minutes in 2 tbsp. of olive oil over medium low heat or until they have softened. Add the salt and pepper. Add the fava beans to the sauté pan and turn over in the oil for 2 minutes. Add the stock a few tbsp. at a time, using up to ½ cup, as necessary, until the fava beans are cooked through. Total time will be between 7 to 10 minutes, but begin to taste for doneness after the first 5 minutes. Be careful not to stir the beans too often or they will begin to break. Remove from the heat. Add the herbs – the thyme, rosemary, half the basil and half the parsley to the pan.

Place the fava beans on a serving plate. Drizzle the beans with 2 tsp. of olive oil. Season with salt and pepper. Finally, sprinkle the beans with the diced scallions and the rest of the basil chiffonade and parsley.

The dish can be made a few hours ahead and can be served either hot at room temperature.

VARIATIONS

As an alternative to the fava beans, the dish can be made with any fresh bean, such as cranberry or lima beans, or with any dried beans, such as chick peas or black beans, which will need to be soaked and cooked in advance.

Posted in Appetizers, Beans, Healthy Living, In Season-Fall, In Season-Spring, Starchy Preparations, Vegetables | 6 Comments

Muscat Grapes

Posted on April 6, 2013 by Karen Lee

Just returned home with the first of the Muscat grapes this spring.

Whole Foods, 59th street and columbus circle.

3.99 a pound

They are green, with a tinge of pink, seedless, and sweet as sugar.

I highly recommend them.

Enjoy!

Posted in Chef's Viewpoint, Healthy Living, In Season-Spring, Shopping Tips | Leave a comment

Brown and Red Rice Pilaf © Karen Lee 2013

Posted on April 2, 2013 by Karen Lee

Last night I made dinner for three of my classmates from the Rudolf Steiner School. They were in town for our reunion.

Menu

Red Kidney Beans with Garlic Rosemary Oil

Mixed Grain Baguette from Orwashers Bakery (I bought it at Citeralla)

Grey Sole Meunière

A Sauté of Asparagus an Shitake Mushrooms

Brown and Red Rice Pilaf

Salad

For the rice dish, I was looking in my pantry with all the different grains I have.

I wanted to make a simple rice pilaf, but with a different twist.

I decided to try combining short grain brown rice with red rice.

Lynn Rubin, a dear friend and one of my once a month regular students, had brought me some red rice when vacationing in the Camargue region in the south of France.

It turned out beautifully and I wanted to share the recipe with you.

Rice Recipe

1 cup short grain rice

¼ cup red rice

1 ½ tablespoons extra virgin olive oil

½ cup diced leeks or onions

¾ teaspoon salt

A pinch of cayenne

¼ teaspoon turmeric

2 cups stock ( chicken, turkey, or vegetable) heated

2 tablespoons chopped parsley or scallions

Procedure

Wash and drain the brown and red rice.

Put the rice in a bowl, cover it with cold water, swish it around with your hand. Particles of dirt will float to the top, then pour them off. Drain in a strainer.

Place the stock in a sauce pan and bring to a simmer.

In a 2-3 quart sauce pan with a tight fitting cover, (my favorite pot in which to cook rice is Le Creuset, which is cast iron coated with enamel) heat the pot for one minute over a high flame. Add the olive oil, turn the flame to low and then add the leeks. Sauté for 2 minutes .

Add the salt , cayenne, and turmeric.

Turn the flame to medium high and add the washed, drained grains.

Using a wooden spoon stir to coat the rice with the oil for about 2 minutes.

Add the heated stock, bring to a boil, stir cover and turn the flame to low and simmer for 30 to 35 minutes. After 15 minutes take a peek , you may need to raise the flame slightly.

The rice is done when you see ” fish eyes” or steam holes, the stock has been completely absorbed into the rice, and the grains are cooked through.

Turn off the heat and let the rice ” relax” for 15 to 30 minutes.

Garnish with chopped parsley or scallions.

The rice will stay warm for up to one hour.

Store left over rice in the frig for up to 5 days.

You can buy red rice at Fair Way and Whole Foods.

Try to catch a sale if you are interested in buying a Le Creuset pot. Sometimes department stores run a sale when the company is discontining the color.

Store turmeric in the refrigerator to maximize the scent.

If using a commerical stock, omit the salt in the recipe.

Posted in Chef's Viewpoint, Equipment, Healthy Living, Shopping Tips, Starchy Preparations, The Basics | 4 Comments

La Sauce C’est Tout

Posted on March 21, 2013 by Karen Lee

The French say, “The sauce is everything”.

For the roasted Poussin I just wrote about on March 18th, a simple but delicious sauce can be made from the natural drippings from the skillet in which you roasted the Poussin (little chicken).

To Make The Sauce

After having removed the Poussin to a plate, add 2 tablespoons white wine or sherry to the drippings in the skillet in which you have roasted the Poussin. Reduce over low heat for 2 minutes. Add 3 tablespoons of chicken stock and reduce a few minutes or by 50 percent. Dissolve 1 teaspoon arrowroot or water chestnut powder in 1 tablespoon water. Add this binder to sauce to thicken. Still over low heat pour the binder slowly with one hand while continuously stirring with the other. You could swirl in 2 teaspoons of butter to make the sauce extra delicious but you can also get away without the butter. Remove sauce from heat immediately lest the butter will break, i.e., will separate from the sauce. Done.

For sherry I like Savory and James Amontillado, Jerez. For the white wine I like Mokoroa, Cosecha, 2011. I buy these two brands at the 67 Wine and Spirits, 212-724-6767. Ask for Oscar.

Posted in Chef's Viewpoint, French Cuisine, Healthy Living, Poultry, Sauces, Shopping Tips, Technique, The Basics | Leave a comment

Quick Dinner

Posted on March 18, 2013 by Karen Lee

Tonight I roasted a Poussin (baby chicken) from Citerella. It weighed a little over a pound.

You can also buy them at Fairway (D’artagnan) or Food Emporium.

This is what to do:

Preheat the oven to 400 degrees.

Measure out a tablespoon of extra virgin olive oil in a small shallow dish.

On a plate mix a teaspoon of salt with 6 turns of the pepper mill. Also on the plate put 1/6 of a lemon, half of a shallot or a clove of garlic and a sprig of rosemary or thyme.

Wash the Poussin by submerging and lifting the chicken in a bowl of cold water.

Dry well with paper towels. Remove the kidneys if they have not been removed (they are lodged in the chicken near the tail end and look the color of liver).

Rub down the Poussin with the olive oil and then the salt and pepper. Put the lemon, shallot, and rosemary into the cavity.

Wash your hands and clean all surfaces that have come in contact with the chicken.

Place the Poussin in a small skillet and roast for 45 to 50 minutes. No basting no turning.

The chicken is done when the juices run yellow and the leg moves freely in the joint.

Bake a potato in a small iron skillet in the oven at the same time while the Poussin is roasting. Once the bird is removed, crank up the oven to 450 to finish baking the potato.

With dinner in the oven, you can make your salad.

You can make a sauce from the natural drippings of the chicken. The instructions are described in a previous poultry blog.

N.B. If you roast 2 Poussins at a time they might take 10 minutes more. Choose a pan that just fits the one or two birds you are roasting (not more than 1 inch of extra space).

Posted in Poultry, Shopping Tips, Technique, The Basics | 3 Comments

Chicken Vindaloo

Posted on March 8, 2013 by Karen Lee

Chicken Vindaloo

Karen Lee’s adaptation of a Julie Sahni recipe. Julie Sahni is the author of Indian cookbooks.

You can get a good butcher to cut up the chicken. If the chicken is 3 pounds or less then leave the thighs whole. I like to slip the skin off the legs as well. Easy to do. I prefer to skin the chicken as the sauce is less fatty this way.

This braised Indian dish is wonderful and flavorful. A lemon rice pilaf (next week) , mint chutney (soon) and the saag paneer (see table of contents) would make a delicious dinner.

A good opportunity to use healthful Indian spices. Chicken Vindaloo reheats well and lasts in frig for 3 days.

Julie Sahni says: “A specialty of Goanese Christians of Portuguese descent, Vindaloo is a very hot and spicy curry flavored dish with cayenne and green chilies. The Vindaloo sauce by itself may be used over meat and fish. Combined with an equal portion of tomato sauce it makes a delightful barbecue sauce.”

One 3 to 3½ pound chicken (organic if possible) cut up, skin removed (remove legs and wings then skin the chicken, cut thighs in half and cut breast in 4 pieces)

¼ cup olive oil

2 cups chopped onion

1 Tbsp. chopped garlic, green stem removed if any

2 Tbsp. minced ginger

2 tsp. mustard seeds

1½ tsp. cumin

½ tsp. turmeric

½ tsp. cinnamon

¼ tsp. ground cloves

¼ tsp. cayenne

2 tsp. paprika

½ to 1 cup chicken stock

1 full tsp. tamarind paste

1 Tbsp. rice vinegar

1 tsp. dark brown sugar

1 tsp. salt

Garnish: 2 to 4 jalapeño finely diced, no seeds, no membrane; and cilantro leaves

Wash chicken by submerging and lifting the pieces in a bowl of cold water. Dry each piece well. Remove the kidneys if they have not been removed (they look like the color of liver and are lodged in the cavity near the rear end).

Place a 12–inch skillet over high heat for 1 minute. Add ¼ cup olive oil and then the chicken pieces; spread them out in a single layer with a wooden spoon. Turn the heat to medium. Let them build a crust before turning. Sauté about 8 minutes or until brown. Remove to a plate.

Turn the heat to low and add more oil if necessary; add the garlic and sauté for 2 minutes; then add the onions and sauté for one minute; then add the ginger and continue to sauté for 5 minutes. Add the cumin, mustard seeds, cinnamon, clove, turmeric, cayenne and paprika. Sauté for about 3 minutes; then add the tamarind paste, sugar and vinegar and stir a minute; then add the chicken pieces and any resting juices from the plate. Stir to mix, then add 1 cup of chicken stock. Bring to a boil. Lower heat, and cook cover askew until the chicken is tender and the sauce has thickened, about 20 minutes. Transfer to a serving dish and garnish with the chopped hot peppers and cilantro.

Posted in Healthy Living, Indian Cuisine, Poultry, Spices | 1 Comment

Indian Cooking Class

Posted on February 22, 2013 by Karen Lee

Indian cooking is so delicious and so good for you. Recently I have had many requests from students who are interested in preparing Indian food at home so I scheduled an Indian class on February 19th.

When you add Indian spices such as turmeric and cumin to the oil and onions and slowly sauté them this enhances their flavor and health benefits.

Recommended companies that sell spices are: www.Frontiercoop.com

Simply Organic and Penzeys.

Spices stored in the refrigerator in glass bottles will maximize their fresh scent.

For our Indian cooking class we made:

Indian Inspired Split Pea Soup with spiced yogurt
Chicken Vindalou
Saag Paneer
Lemon Rice
Raita
Mint Chutney
Baked Custard with fresh strawberry sauce

Here is the recipe for the Saag Paneer.

In a few days I will post the Chicken Vindalou recipe. It is adapted from Julie Sahni.

(Indian method of preparing Spinach)

1 ¼ pounds fresh spinach
2 medium potatoes or 4 new potatoes, scrubbed and sliced (no more than 12 ounces or ¾ pound) (If using organic do not peel)
2 tablespoons olive oil
1 cup diced combination of onions and leeks
1 clove garlic, sliced
2 teaspoons fresh ginger, minced
½ teaspoon blonde or black mustard seeds
1/3 teaspoon turmeric
Pinch of cayenne
½ teaspoon salt
1 teaspoon lemon juice
½ tablespoon butter, broken into small pieces.

Remove stems from spinach in one motion and discard. Wash spinach by submerging and lifting as many times as necessary to remove all sand and grit. Place spinach in a bowl, not necessary to spin dry.

Have some boiling water ready in a separate pot.

Bring 1 ½ cups of water to a boil in a 12- inch skillet. Add the potatoes spreading them out into a single layer. Cover and simmer until almost done, about 15 minutes. Keep checking to make sure the water does not entirely evaporate. Add spinach, cover and cook another 2 minutes.

When the potatoes and spinach are cooked they should have no more than a few tablespoons of liquid at the bottom of the skillet.

While the potatoes are cooking:

In a second skillet over medium low heat sauté the onions, leeks, garlic, and ginger for 2 to 3 minutes. Add the mustard seeds, turmeric, cayenne and salt; sauté another 2-3 minutes. turn off heat.

Add the cooked spinach, potatoes and all the remaining cooking liquid. Mix then place mixture in a bowl or a bain marie (tall stainless steel utensil) and zap it using an emersion blender or you can use a food processor.

Add lemon juice and more salt if needed. Saag can be made one day in advance and reheated.

If making the Saag and serving immediately or within a few hours you can reheat in the same skillet in which the Saag was made.

When eating dot with Paneer and little bits of butter. Paneer is Indian cheese. You can substitute ricotta or mozzarella.

Posted in Chef's Viewpoint, Class Photos, Healthy Living, Indian Cuisine, Technique, The Basics, Vegetables | 4 Comments