Author: Kathy Hunt

Simmering Heat of Szechuan Pepper Shrimp

Published by Kathy Hunt

Another week into the new year and I’m still fixated on lighter fare. Although Asian cuisine continues to dominate my dinner menus, right now it’s not so much a specific dish as it is a spice, Szechuan pepper, that I crave. With its mildly hot, slightly piquant tang Szechuan pepper brings a clean, wholesome warmth to my winter cooking. Contrary to its name, Szechuan pepper doesn’t belong to the peppercorn family or even grow on vines as peppercorns do. Instead these reddish-brown berries come from prickly ash trees. Originating in the Szechuan province of China, they also appear in parts of Japan, India, Tibet and Indonesia. Dried, the aromatic berries are sold whole and in powdered form. With a little searching I can find both whole and ground Szechuan pepper at Asian markets and well-stocked spice shops such as Kalustyan’s. Cooks often use Szechuan pepper to dress up spare ribs, pork loin or duck. Because I’m not a pork or beef eater, I add it to my favorite protein source, seafood. When tossed together with …

Fortify the New Year with Pho

Published by Kathy Hunt

Like many, I’ve been in a post-holiday slump. Endless days of cooking, baking and eating rich, heavy dishes have left me apathetic about food. Want lunch? Pour some milk over a bowl of Cheerios and dig in. Yeah, I’ve felt that uninspired. Since I can’t live on dry, oat cereal alone, I’ve turned to a delicate dish favored by my husband’s Vietnamese step-father, pho. Part soup, part entree, this Vietnamese specialty boasts of clean flavors, fresh ingredients and satisfying portions. Pho’s wholesome simplicity and ease of preparation make it a wonderful antidote to the food funk into which I’ve slipped. Pho begins with a clear stock made from beef, chicken or pork, water and a bouquet garni. Cooks pour the heated stock into bowls filled with blanched rice noodles, strips of meat or fish and sliced spring onions. To this they may add mint, cilantro, bean sprouts and/or chilis. To add a little zing, they may serve pho with a splash of lime juice or fish sauce or dab of chili paste. Appetizing and light, …

A Basket of Bakers’ Delights

Published by Kathy Hunt

It’s my favorite time of the year — time to bake and eat lots of glorious sweets! For bakers and the bakers on your shopping list I offer a few cookbook titles for the holiday season. Included are some oldies but goodies and loads of delicious treats. The Great British Book of Baking by Linda Collister (Michael Joseph, 2010) A British import, The Great British Book of Baking delights the Anglophile in me. Yet, you don’t have to love scones or soda bread to appreciate this beautiful book. Featuring 120 classic as well as modern recipes and histories and anecdotes for each, it takes readers on a journey through the best of British baking. Please note that ingredient measurements are in metric. Maida Heatter’s Cakes by Maida Heatter (Andrews McMeel, 2011) First published in 1982, Maida Heatter’s Cakes offers 175 reliable, delectable recipes for cakes of countless stripes. Plain, chocolate, layer, fruit, nut, cheese, gingerbread, vegetable . . . you name the cake, this James Beard Award-winning “Queen of Desserts” has it covered. Similar to …

Books for Readers and Cooks

Published by Kathy Hunt

For as long as I can remember, I’ve been a voracious reader. Fiction, non-fiction, newspapers, magazines, websites, blogs, cereal boxes . . .. Thanks to my not-so-secret addiction and a gravitation to the culinary world, I consume a lot of good — and not so good — food writing. Below are the best of what I read in 2012. Other than having well-written, well-researched, engaging text and being great holiday gifts, there is no common theme for these selections. Nonetheless, you may notice several America-centric books as well as two with “fork” in the title. These are pure coincidences. Next week, noteworthy baking cookbooks. Taco USA by Gustavo Arellano (Scribner, 2012) Rest assured – this is not just about tacos. Gustavo Arellano discusses a host of Mexican imports including such beloved foods as salsa, tortillas, burritos and, yes, tacos. He includes profiles of such disparate characters as the founders of Frito-Lay, Old El Paso and Chipotle and the creator of the frozen margarita machine. As you might expect from the title and aforementioned figures, Taco …

Great Books for Cooks

Published by Kathy Hunt

As a food writer, occasional reviewer and all-around fan of cookbooks, I have a long list of favorite books. Each year the lineup grows to include recent publications as well as titles new to my collection. Below are the best from my 2012 acquisitions. Whether you’re holiday shopping or just browsing for yourself, the following will be wonderful additions to any kitchen shelf. Next week . . . a few fabulous baking and culinary history books. For the Love of Food by Denis Cotter (Collins, 2011) In his fourth cookbook Irish chef and restauranteur Denis Cotter serves up a wealth of quick, flavorful vegetarian recipes. Over the course of nine chapters he covers such sumptuous dishes as Portobello and roast tomato florentine, orecchiette with broad beans and baby courgettes, and citrus, sultana and maple rice pudding with raspberries. Once again, Cotter offers creative meals that will delight both vegetarians and meat-eaters. Burma by Naomi Duguid (Artisan, 2012) Maybe you love to learn about exotic lands. Perhaps you crave a new cuisine to cook. In either …

Taking Sides on Turkey Day Take 2

Published by Kathy Hunt

The countdown to turkey day has begun! Rather than take up valuable shopping and cooking time talking about the history of Thanksgiving side dishes, this year I’ll share a few recipes for easy and fabulous offerings. Whether you’re hosting a huge feast for family and friends, traveling to a potluck or holding an intimate dinner for two, the following sides will surely satisfy. For additional Thanksgiving recipes, check out Kitchen Kat’s 2011 entry on Taking Sides for Turkey Day. “TOP” (TURNIP-ONION-POTATO) CASSEROLE Serves 4 to 6 2 turnips, trimmed and cut into chunks 1 large red onion, cut in half and then quartered 1 large yellow onion, cut in half and then quartered 1 yam, peeled and cut into chunks 1 Idaho potato, peeled and cut into chunks 3 red bliss potatoes, washed and quartered 1 large orange bell pepper, cut into chunks 8 cloves garlic, peeled and halved 1/3 cup olive oil freshly ground black pepper, to taste 4 ounces Haloumi cheese, thinly sliced Preheat the oven to 400 degrees Fahrenheit. Coat the interior …

‘Tis the Season for Cranberries

Published by Kathy Hunt

Cranberries never seem to get their due. At Thanksgiving we mash them into chunky, oft neglected sauces. Face it—no matter how tasty it may be, no one asks for seconds on cranberry sauce. Once that holiday passes, we shove string through their waxy, red skins and fling them across fir trees. The rest of the year we squeeze out their tart, crimson juice for fruit cocktails or dry them until withered and toss them into scones and salads. All and all, not very dignified ways to use such a spectacular fruit. Native to North America, cranberries were a favorite of Native Americans and European settlers. They made them into compotes, jams, sauces, soups, tarts, cakes, breads and wine. Sometimes they dried them. Other times they ate them straight from the vine. Unquestionably, the settlers knew a good fruit when they saw one. High in antioxidants and fiber, cranberries go well with a myriad of foods and flavors. As you might expect, they pair beautifully with apples, cinnamon, cloves, chicken, pumpkin, sweet potatoes and turkey. They …

This Holiday Season Have a Scotch … Egg

Published by Kathy Hunt

While I know that the holidays are steeped in tradition, I do like to spice things up a bit by adding a new dish or two to the Thanksgiving menu. This year I’m leaning toward scotch eggs. Although it’s now a fixture at British pubs, the scotch egg had tonier beginnings. The posh London department store Fortnum & Mason claims to have created the very first in 1738. Inspired by Indian kofta, a scotch egg consists of a hard-boiled egg encased in ground sausage and seasoned breadcrumbs. Deep-fried until golden brown, it is then cooled and served at room temperature. Nice on its own, it also goes well with dash of hot sauce or splash of gravy. Sans sauce, a flavorful scotch egg makes for great finger food. Hence why, along with being a pub favorite, this portable treat also shows up at picnics and at English high tea. Its taste, portability and eye-catching appearance likewise make it a welcome addition to the holiday appetizer, dinner or brunch table. For vegetarian guests I offer a …

Return to the Pumpkin Patch

Published by Kathy Hunt

I can’t let autumn pass by without mentioning that amazing, globular fall fruit known as the pumpkin. Ranging in size from two to a whopping 800 pounds, this hefty fellow was once relegated to seasonal pies and decor. Today, though, I keep this low-fat, low-calorie, firm-fleshed gourd in my kitchen long past Thanksgiving. Although I lack the green thumb and good soil to grow pumpkins, thanks to friends who have both, I’ve learned a thing or two about harvesting a great pumpkin. A trailing plant, this winter squash needs space to grow. It likewise requires temperate weather and regular watering. Mature at 16 weeks, a pumpkin can be picked and stored whole in a cool, dry, dark place for several months. When cut, it must be refrigerated and used within a few days. How to use a freshly cut pumpkin? I love turning it into a silky puree. After removing the seeds, I put the pumpkin halves, cut side down, on a rimmed baking sheet and sprinkle a half cup of water over them. I …

Misunderstood Macadamias

Published by Kathy Hunt

Compile a list of misunderstood foods and macadamia nuts would undoubtedly rank near the top. For years I’ve heard them called everything from macadamien and macadam to plain old mag nuts. Then there’s the issue of origin. Although macadamia trees hail from Northeast Australia, many folks insist that they’re native, if not exclusive, to Hawaii. Get past those misconceptions and you face the question of consumption. How do you cook with macadamia nuts? More than a handful will argue that you don’t cook these plump, buttery jewels; you eat them straight from the vacuum-packed can. Uncultivated in Australia until the late 1800’s, these nuts initially were called Queenslands nuts. Botanists later changed their name to macadamia to honor the chemist, John McAdam, who had promoted their cultivation. In the 1890’s macadamia nuts traveled to Hawaii. Because they prefer moist yet well-drained, fertile soils and moderate temperatures, the trees and nuts thrived there. In fact, today the state produces close to 90% of the world’s macadamia nuts. What do you do with macadamia nuts? Most people …