Tim Foolery

Home » Home

Category Archives: Home

Rosemary Salt – Preserving Fresh Herbs

It is that time of year – our gardens are roaring into full production.  We’ve just started getting our tomatoes, but our peppers have been coming in for a couple of weeks and our eggplant will be ready for harvest by the end of the week.  We’ve had a great crop of fresh herbs for almost two months now.  We can’t use all the fresh herbs that we’ve grown, so we’re doing everything we can to preserve them.  I’ve been making and freezing fresh basil pesto every week now, I’ve also started making flavored salts too.  I made a half cup of rosemary salt this weekend and thought I’d share my simple recipe that is so easily scalable – make a half teaspoon or a cup, it’s the same process.

Here’s what you need to make a tablespoon of rosemary salt:

Another way to preserve fresh herbs

1 Sprigs rosemary, stemmed and roughed chopped
1 tablespoons sea salt

  1. Place the chopped rosemary and salt in a mortar and pestle (I didn’t use the M&P, I just used a knife to chop the salt and rosemary into a finer powder

Finished product – Rosemary Salt

You can use the rosemary salt on anything and everything that could use a little pop of rosemary!  Try it as you roast some vegetables, on steaks or chicken before they hit the grill, or to finish off a salad.  Personally, we love it on pork chops.

Prepped and ready for the grill

Do you make flavored herb salts?  Do you have an easier process?  What are your favorite flavor combinations and how do you use them?

Advertisements

A Peloton Milestone – 200 Rides in the Books

As this post publishes, I’m in the midst of my 200th ride on the Peloton Bike.  For those of you who are unfamiliar with the Peloton, let me school you.  Some say that Peloton is an exercise bike, which is true, but it is so much more.  Peloton offers live streaming classes at least half a dozen times a day, seven days a week.  Plus there is a library of a few thousand previously recorded live classes on-demand for you to ride whenever you want.  Peloton employs a dozen full time instructors teaching a variety of classes both on and off the bike.  The classes have varying music styles as well as class types (Low Impact, Climb, Tabata, High Intensity Intervals and Power Zone, to name a few).  Between the live and on-demand classes, you can easily find a ride that suits you from a workout style to musical preferences.

Unlike traditional stationary bikes at home, this one feels more engaging as you are actually working out with other people all over the world.  The large tablet screen on the bike includes a leader board that ranks you against other people riding (or who have ridden that same ride) – another level of encouragement.  The tablet also shows about a dozen important stats relating to your ride, including cadence (leg speed), bike resistance, output (a combination of the first two), heart rate, time and others.

There is a strong feeling of community with Peloton.  There are Facebook Groups, Regional/Local Meet Ups, and if you ride frequently enough, you’ll start to see the same people on the Leader Board and you can follow them and keep up with their work outs and even ride together.  It’s more than a traditional stationary bike.

The Peloton bike arrived in May 2017 and we started riding immediately.  Unlike many of the vocal users online, I wasn’t addicted.  Let’s be honest, I’m not an avid “work out guy”.  I hate working out.  When I was younger I could eat anything I wanted and never gain an ounce.  Not so much any more.  That’s why we got the bike.

Fast forward 14 months and I’m crossing my 200th Ride Threshold.  I enjoy riding the bike.  I absolutely feel stronger (both in pure muscle strength and heart and lung capacity).  I don’t wake up and have the urge to jump on the bike though.  Once I am on the bike, I do find it encouraging to ride with others.  I will frequently zero in on someone near me on the Leader Board and make sure to push my self hard enough to beat them at the end.  Being competitive on a bike that goes no where in your basement is really easy with the Peloton.

As this posts, I’m actively riding a 90-minute ride with instructor Matt Wilpers.  Matt is by far the most frequent instructor I’ve used (82 of the 200 rides).  He focuses on Power Zone Training (Google it) and that was my main focus for the first portion of my bike ownership.  It’s easy to follow along and it’s based on easy to understand stats and metrics.  I’m a numbers nerd.  I ended up getting a little burned out on this type of training and branched out.

Since I’m a numbers guy, I thought I’d share some graphs that I found interesting.  Yes, Peloton does allow you to grab your ride data and pull it down directly into an excel file for all your numbers nerds out there.

I’ve technically ridden 2,193 miles since getting the bike over 6,915 minutes while burning 102,867 calories.  Does that mean I’ve actually lost about 29 pounds (a pound is about 3,500 calories).  No of course I haven’t.  I’ve actually gained about 8 pounds since I started riding.  I don’t think my eating habits have changed all that much, and my clothes don’t fit all that differently (definitely not tighter), I just know that I’m stronger.  If you are looking for weight loss, you’ll need to really focus on your eating habits – you can’t really exercise away a truly awful diet.

I’m happy with our purchase of the Peloton.  I find myself setting individual goals like: Ride Every Day This Week, Ride 5/10/20 Days Straight, Burn 5,000 Calories This Week, etc.  It keeps me motivated.

Are you a Peloton enthusiast?  If so, follow me – yes, my Pelo Name is TimFoolery, so it’s pretty easy to track me down.  Who are your favorite instructors?  Any advice for keeping me motivated for my next major milestone?  Any other of my stats you’re interested in?

Cook Books – Use ’em or Lose ’em!

We have a ton of cook books. Cook books always play a major role as Christmas gifts too. Each year we probably add half a dozen to our library. In general, we look at the book immediately after unwrapping it and make these great plans on all the new things we’ll make, then fail to execute.  When we either have a dinner party or a free weekend, we’ll often pull a cook book and find something new to cook, then the book goes right back to the shelf.

Our cook book shelf is overflowing…

So many cook books and so little time!

I decided that I’d be meat free in January (also chose to be booze free). I needed to expand my meatless repertoire, so I pulled A Year in a Vegetarian’s Kitchen – grabbed some post it notes and went to marking interesting recipes. We found about a dozen that really spoke to us and since they were vegetarian it fit my nutritional changes for the month.

We made these recipes throughout the month and we’re really pleased with our selections. We tried so many great things in January, we decided to pick another cook book for February and will try this experiment again. While I’m not going to be meatless in February, I do plan to remain as mindful about my food as I was in January. It might be a bit tougher considering we chose Tommy Bahamas Flavors of the Southern Coast as our February book. We found another dozen or so recipes, but these recipes all require more work than our January selections, so adding these to our week night rotation will be tough.

It felt great trying so many new recipes in January and I can’t wait to work our way through this new book. How often do you use your cook books?  Seriously, how often?  Do you dig getting a new cook book as much as I do?  I love to give cook books just as much – it often means that someone will be thanking me for the gift by making something amazing out of their new book too.  Now that’s a win-win!

Vietnamese Roasted Chicken

A few years ago we took a two week trip to southeast Asia – spending a good portion of our time in Vietnam.  I fell in love with Hanoi – the people, the food, the Old Quarter.  I can’t wait to return.  Since a return trip to Hanoi isn’t on the short list (so many places to see and so few vacation days), I like to bring the flavors of Vietnam into our home as frequently as possible.

Since I’m in control of the kitchen this weekend, I pulled out a couple Vietnamese cookbooks and decided to do a simple roasted chicken with Vietnamese flavorings.  When I was single I use to roast a whole chicken and make several meals out of the meat throughout the week.  I haven’t roasted a chicken in a while.

I decided to make  a flavored oil to put under the skin and use as a basting liquid during the roasting process.

Here are the ingredients for my tweaked recipe:

  • One 3.5 pound chicken (for two people, which is enough for two entrees and leftovers for a small soup the following day)
  • 1 tablespoon dried diced garlic
  • 3 tablespoons lemon juice
  • 2 tablespoons fish sauce (the most quintessential Vietnamese ingredient)
  • 2 teaspoons coarsely ground black pepper
  • 3 tablespoons of honey (I used orange honey)
  • 1 tablespoon olive oil
  • 3 cups of water

Preheat your oven to 180C/350F.  Rinse your chicken in cold water in the sink.  I like to start with a nice, cold, fresh, clean bird.  Some cooks recommend against this, but I’ve been doing this for years and can’t see stopping anytime soon.

In a medium bowl, whisk the garlic, lemon juice, fish sauce, pepper, honey and olive oil until combined.  Divide this mixture in half – one portion is used right now and the rest is the glaze, used throughout the cooking process.

Flavorful marinate / glaze for my Vietnamese Roasted Chicken

Flavorful marinate / glaze for my Vietnamese Roasted Chicken

GENTLY slide your fingers under the chicken skin on the breast – being ever so careful not to tear the skin.  Once a nice deep pocket has been made around the breast, spoon in a few tablespoons of the seasoning and rub it all over the breast meat (again, under the skin).  Flip the chicken over and make an ever so slight slit through the skin on the chicken thigh.  Slide your finger through the little slit and make another pocket of space on the thigh and the drum stick.  Spoon in a couple tablespoons of the flavorings and ensure the entire thigh/drumstick is covered.  Repeat on the other thigh/drumstick.

If your chicken was like mine – and I’m sure it is – you’ll need to truss the legs together so they don’t flop to the side.  If they do, they’ll end up cooking faster and being very dried out.  Just Google the best way to truss a chicken.  I will admit that chicken and I danced a bit in the kitchen sink. He just didn’t want to be bound.  I eventually figured it out and the only thing that was bruised was my ego.

Place the chicken, breast side up, on a rack in a roasting pan.  Fill the bottom of the pan with water – make sure the chicken itself isn’t touching the water.  You aren’t cooking the chicken in the water, mind you, the water will slowly evaporate while the chicken roasts, keeping it more moist.

Flavors packed under the skin and all trussed up. Let's hop in the oven!

Flavors packed under the skin and all trussed up. Let’s hop in the oven!

Before you throw the birdie in the oven, use the marinade to glaze the chicken breasts, thighs and drumsticks (the skin this time, since you’ve already flavored the area between the meat and the skin).  Place the chicken on the center rack of your preheated oven.

I set my timer for 60 minutes (our oven is a bit temperamental).  I also set another timer for 10 minutes – at which time I’d reglaze the chicken.  Until the bird was done, every 10 minutes I reapplied the glaze.  Popping the oven door open every 10 minutes definitely delayed the cooking time, but it made the skin so flavorful – it was totally worth it to me.

About 50 minutes into the cooking process, the breast and thighs were getting a bit dark, so I covered them with aluminium foil – this allows the bird to continue to cook, but keeps the direct heat off the skin so it doesn’t char.

I mentioned a few days ago the importance of using a instant read thermometer when checking the temperature of your steak – you must do the same thing with your chicken, moreso actually.  After 60 minutes check your check in the thigh and the meaty part of the breast – though don’t touch the bone or the empty cavity with the thermometer as it will give a false reading.  The temperature the first time I checked came in at 130F.  I cook chicken to 160F then remove from the oven, and let the carryover heat finish the cooking process.  I reglazed (this was the sixth and final reglazing time) and closed the door.  I waited another 15 minutes and checked the bird again – he had reached 163F.  I removed him from the oven and let him cool for a bit.  The water in the roasting pan had all evaporated at this point too.

I moved the bird from the roasting pan to a cutting board and after about 10 minutes of him just hanging out, I carved  both breasts and both thighs/drumsticks and plated them.  I was concerned that my goal of using the leftover chicken for a Phở the next day wouldn’t happen, but luckily after the bird cooled more (and after we ate our lovely dinner) I was able to pick off another 3/4 cups of meat (breast, thigh, the oysters and whatever other little bits I could find).  This should work perfectly for our quick Phở lunch on Sunday.

Back to the roasted bird.  The meat was so moist and tender, even I was shocked.  The flavors of the bird were there, but still quite subtle.  I think I was expecting a bit more of an intense flavor.  Don’t get me wrong, it was amazing.  I will definitely make this again – and when I do, I may try to accompany it with a spicy Vietnamese inspired dipping sauce.

As I said before, I fell in love with Hanoi, much more so than Saigon.  The flavors in Northern Vietnam (to me) seem much more blended.  Fewer spices and peppers are used and there is a much greater depth of flavor.  This dish reminded me of a quick appetizer we had one evening while biking outside of Hanoi.

I paired this with some asparagus and broccolini.  I threw some butter, olive oil and some shallots in a frying pan on medium high heat until the shallots were soft and fragrant.  I removed the butter/shallots and tossed in the veggies, covering tightly with a lid.  The hot pan on direct heat added a little crunchiness to the asparagus and broccolini, while the lid kept in their moisture allowing them to cook quicker.  After about 6 minutes they were tender  – but still with a nice crunch.  I plated them, drizzled the butter/shallots over top and sprinkled some sesame seeds and crushed peanuts as a condiment.  We use the sesame seed/peanut mixture quite a bit with veggies – and as a separate condiment when we make homemade curries – the crunch and saltiness is quite nice.

Final Product - carved, plated. It was delicious - and very easy to make.

Final Product – carved, plated. It was delicious – and very easy to make.

Do you have a Vietnamese go-to recipe you’d like to share?  Do you prefer the food of Northern or Southern Vietnam more?

Portuguese Seafood and Sausage Stew

As I mentioned earlier, I’ve commandeered the kitchen this weekend, since MS is sick.  I’ve reviewed some new cookbooks that I’ve never tried before (gifts from prior Christmases) and found some great foundation recipes.  I’ve tweaked these recipes a bit before I tried them out.

For lunch on Saturday I made a Portuguese Seafood and Sausage Stew.  The ingredients I used – which made a perfectly sized lunch for two – are as follows:

  • Olive Oil (enough to coat the bottom of the pan)
  • 6 ounces (or so) of cured Chorizo (I was lucky enough to use Olympia Provisions Chorizo)
  • 1 half yellow onion – diced
  • 1 clove of garlic
  • 1 large bay leaf
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup of dry white wine – I used a vinho verde from Portugal
  • 1/2 cup rustic cut tomatoes (from tetra pak – not garden fresh, unfortunately)
  • 1/2 pound peeled and de-veined fresh shrimp
  • 10 little neck clams
  • 4 tablespoons chopped fresh cilantro

I had never cooked clams before.  So I asked the guy at the fish counter at my local grocery is there was anything special I needed to do here and he said I should put some ice water in a bowl with a lot of salt and soak the clams for about an hour.  After an hour rinse several times with cold water and use a clean town to scrub the shells – you want to make sure they are clean before they go into your pot.  No one wants some sandy/dirt in the stew.

Vintage Label - Olympic Provisions Chorizo

Vintage Label – Olympic Provisions Chorizo

Here’s my technique on this recipe:

Heat the olive oil, over medium high heat, in a medium stock pot.  Toss in the chorizo and cook until it is browned around the edges – don’t worry, if you use a cured chorizo (which I recommend) you don’t have to cook it through, you are just giving it a browned edge and a warming it up.  By the time this dish is done, the chorizo will be warmed throughout.  Don’t overcook it – which is easy to do in this step.

Olive Oil and Olympic(a) Provisions Chorizo - saute for X minutes

Olive Oil and Olympic(a) Provisions Chorizo – saute for a couple minutes until browned

Once chorizo is browned (about 3-5 minutes) toss in the onions, garlic, bay leaf and red pepper flakes.  Cook uncovered until the onions are soft – around 5-7 minutes.  When the onions are soft add the wine and let reduce to about half the volume (about 2 minutes), then add in the tomatoes and stir while cooking for about 3-4 minutes.

Add in the diced onions, garlic, bay leaf and red pepper flake - cook until onions are tender.

Add in the diced onions, garlic, bay leaf and red pepper flake – cook until onions are tender.

 

After you've added the wine and it cooks down, add in the tomatoes.

After you’ve added the wine and it cooks down, add in the tomatoes.

Add in the clams and cover with a tight fitting lid.  We want to keep the steam from these ingredients in the pot.  Continue to cook for about 5 minutes.  At this point you should see the clams opening up.

Soaked, cleaned and scrubbed clams are then dumped into the tomato mixture.

Soaked, cleaned and scrubbed clams are then dumped into the tomato mixture.

 

The clams open quite quickly when the lid is secured - trapping in the steam.

The clams open quite quickly when the lid is secured – trapping in the steam.

Place the shrimp in the pot (on top of the clam shells).  Replace the lid and cook until the shrimp is done.  My shrimp took about 4 minutes to turn a translucent pink color.  Keep the lid on the pot!  Keep all that steam in – it’ll keep the shrimp tender while cooking it through.

Toss in the peeled, de-veined shrimp onto the clam shells and cover with a tight fitting lid.

Toss in the peeled, de-veined shrimp onto the clam shells and cover with a tight fitting lid.

 

Shake the pan a few times to make sure everything is getting proper heat/steam.

Shake the pan a few times to make sure everything is getting proper heat/steam.

Divide this recipe up between two bowls – each bowl should have the same number of clams and shrimp.  If you have any clams that didn’t open, trash those.  You don’t want to try to eat these – it’ll make for a truly awful day.  Finish it off with the chopped cilantro – and while you’re at it, pour a couple glasses of that vinho verde you used earlier.

Voila -- a blurry reveal unfortunately. I was just too excited to eat this to check the quality of my final pic.

Voila — a blurry reveal unfortunately. I was just too excited to eat this to check the quality of my final pic.

There isn’t a ton of sauce with this dish, but I wish I had a small baguette to mop of the bit of sauce that was left over.  Live and learn.  This recipe took me right at 30 minutes from kick off until first plated bite.  While the clams are soaking you can prep everything else and just start tossing them into the pot at go time.

Other than the 60 minute clam soak time, this is a recipe that could easily be used as a week night meal but also flavorful and elegant enough to serve to guests.

How would you tweak this recipe to make it your own?  Personally, next time, I’d add more tomatoes and a baguette as a side utensil to sop up the extra tomato sauce. If I doubled the tomato sauce, I’d like add 50% more red pepper flake and a touch of salt and pepper. You’ll notice I didn’t use salt in this recipe (other than in the clam bath) – the cured chorizo had a bit of salt that carried through nicely.  As always, taste as you go and built flavors!