Posts Tagged ‘Tinky on TV’

Lovely Pink Blossoms

Tuesday, June 29th, 2021

My chive blossoms are winding down, but I still have some. Chives are the first herbs to come up in my garden, and when their pink flowers join the green stalks I’m in springtime heaven.

Each year I make chive-blossom vinegar. It’s the prettiest vinegar I know. I often give it to friends … who then want to know what to do with it. The recipe below is for them. I also put it in any salad that can use a little onion flavor; yesterday, it gave zip to my chicken salad.

This potato salad would be great for July 4. Happy summer!

Chive Blossom Vinegar

Ingredients:

enough chive blossoms to fill at least half of a clean 1-cup jar
just under 1/2 cup distilled white vinegar

Instructions:

Place the chive blossoms in the jar. Heat the vinegar until it smells strong and just starts to bubble around the edges. Pour it over the blossoms, and cover loosely. Later in the day, tighten the cover. Keep the jar in a cool, dark place for 2 days, turning it a couple of times a day; then strain the vinegar into a clean jar through cheesecloth. Makes just under 1 cup of vinegar.

Chivy Potato Salad

Ingredients:

4 to 5 medium potatoes, cleaned but not necessarily peeled and then diced
the juice of 1/2 lemon
1/4 cup canola or olive oil
salt and pepper to taste (go lightly with the salt!)
2 celery stalks, chopped
2 hard-boiled eggs, chopped
1 cup mayonnaise (plus more if needed)
2 generous tablespoons chive blossom vinegar
1/2 teaspoon Dijon mustard
chopped chives to taste
chopped dill to taste
crumbled bacon for garnish (optional)

Instructions:

Boil the potato pieces until they are just tender. Drain them, and toss them with the lemon juice, oil, and some salt. Let the mixture cool. Add the celery, egg, and herbs. Blend the mayonnaise the vinegar, the pepper, and the mustard. Toss this mixture onto the salad. If you need to, add a little more mayonnaise. Taste and adjust the flavors. Top with a few more chopped chives and crumbled bacon (if desired). Serves 6.

Watch me make it here:

Tinky Makes Chive Blossom Vinegar and Potato Salad

Springtime Carrot Cake

Friday, May 21st, 2021

Here’s a carrot recipe before I move on to asparagus and rhubarb. I love fruit- and vegetable-based cakes. They are moist and flavorful, and one can delude oneself that one is getting nutrition. (One is, of course, but one is also getting fat, flour, and sugar. Sigh.)

I confess that I have posted a version this recipe before. The previous recipe was slightly different, however, and it made a big cake. I don’t always want a big cake. If you don’t have a six-cup bundt pan, you may use an 8-by-8-inch square pan; just check the oven a little sooner. But I highly recommend getting the smaller bundt pan. I use mine all the time when I’m serving a small family or crowd.

Thanks to my cousin Deb Smith for the original recipe!

The Cake

Ingredients:

1/4 cup (1/2 stick) sweet butter at room temperature
1/4 cup canola oil
1 cup sugar
2 eggs
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1 cup flour
1-1/2 cups grated carrots (about 1/2 pound)

Instructions:

Preheat the oven to 350 degrees. Grease and flour a 6-cup Bundt pan. Combine the butter, the oil, and the sugar; then add the eggs, followed by the salt, the cinnamon, and the baking soda. Stir in the flour, followed by the carrots.

Pour the batter into the prepared pan, and bake until a toothpick inserted into the center of the cake comes out clean, about 30 to 35 minutes. Cool the cake for 20 minutes; then remove it from the pan and cool it completely before icing it with cream-cheese frosting. Serves 8.

And now the video to go with the cake!

Tinky Makes Carrot Cake

Year of the Ox (or anytime) Dumplings

Thursday, February 11th, 2021

February may be the shortest month of the year, but it’s long on holidays. When I was in second grade our class performed a short play in which each of us got to talk about one of this month’s special days.

In the next week alone several holidays are coming up: the Chinese New Year, Valentine’s Day, Presidents’ Day, and Mardi Gras/Shrove Tuesday. I don’t have room to celebrate them all in this column so I am focusing on the first. I encourage you to do something for every single one, however.

Tomorrow, February 12 (also Lincoln’s birthday!), marks the start of this year’s Chinese New Year. I love lunar holidays. To those of us who measure out our lives according to the Gregorian calendar, holidays that don’t fall on the same date every year offer a welcome unpredictability.

This lunar new year comes on the second new moon after the winter solstice so it can fall anywhere from late January to late February. This year it’s right in between.

As many readers know, there are 12 signs of the Chinese Zodiac. Each is assigned an animal, and the animals repeat in a cycle of 12 years, roughly corresponding to the time it takes Jupiter to orbit the sun. This year will be the year of the ox.

People born in this year (or born 12, 24, 48, or 60 and so on years ago!) will exhibit ox-like characteristics. They will tend to be hard working, dependable, and generally solid.

The Chinese New Year is a time when Chinese families get together. During these reunions family members begin the new year’s celebration, which lasts for more than two weeks, by preparing food together. A special favorite, especially in the north of China, is dumplings.

My dumpling recipe isn’t necessarily authentically Chinese, but it has plenty of Chinese flavor and flavors. I have to admit that I cheated a little; I purchased my dumpling wrappers.

To me dumpling wrappers are like tortillas, something one makes best if one makes them all the time. I have never made them. I hadn’t even made dumplings themselves before starting to work on this article.

I actually strayed further by using store-bought wonton wrappers rather than dumpling wrappers. The wonton wrappers, which like most of the ingredients in the dumplings are available in most supermarkets, are slightly thicker than dumpling wrappers and therefore a little easier to work with.

I hope making and eating the dumplings will give you warm feelings of family and hope for the months to come. Happy Chinese New Year! Here’s to finding something to celebrate every day of the month and every day of the year.

They’re almost ready!

Year of the Ox Dumplings

Ingredients:

for the filling:
1/2 pound ground pork (or ground chicken if you don’t eat pork)
1 egg, beaten
1/2 cup finely chopped cabbage (preferably Chinese cabbage, but any cabbage will do in a pinch)
2 scallions (white part only), chopped
1 tablespoon grated carrot
1 clove garlic, minced
1 small finger ginger, minced
1 teaspoon toasted sesame oil
1 pinch sugar
1 teaspoon soy sauce
1/2 teaspoon cornstarch

for the dipping sauce:
3 tablespoons soy or tamari
2 tablespoons rice vinegar
1 teaspoon sesame oil or toasted sesame oil
1 teaspoon chili oil
1 clove garlic, minced
1/4 teaspoon minced ginger
1 scallion, chopped (white plus some green)

for assembly:
24 wonton or dumpling wrappers (possibly even more, depending on how big they are)
1 egg
1 tablespoon water
canola or peanut oil as needed for frying

Instructions:

Combine the ingredients for the filling. Refrigerate them while you assemble the other ingredients.

Combine the ingredients for the dipping sauce in a bowl. Set them aside.

For each dumpling, spoon about 1 teaspoon of the filling into the center of a wrapper. Do not overfill your dumplings! Combine the egg and the water.

Use your finger to coat the edges of the wrapper with a bit of the egg mixture. Fold the wrapper in half to cover the filling, and seal carefully with more egg mixture. Put the filled dumplings on a plate or board, and cover them with a damp paper towel.

Pour enough oil into a nonstick skillet to cover the bottom, but barely. Heat the oil over medium heat until it shimmers. Add enough dumplings to make 1 layer. (The dumplings should not touch each other in the pan.)

Cook the dumplings until their bottoms begin to brown and then flip them over and brown them lightly on the other side. Reduce the heat to low, add a splash of water (about 1/4 to 1/3 cup). Watch out for sizzling and splattering when the water hits the oil.

Cover the dumplings. Cook for 2-1/2 minutes. Uncover the dumplings and cook them until the liquid has almost disappeared and the bottoms are crispy. Remove them to a serving platter. Repeat with the remaining dumplings. Serve with the dipping sauce.

Makes a lot of dumplings.

I made a video of these to send to Mass Appeal so you can see my technique. (I use the word loosely! I used too much oil in the pan.) I also made my beloved key-lime pie as a Valentine treat on Mass Appeal. Here are those videos:

Tinky Makes Dumplings on Mass Appeal

Tinky Makes Key-Lime Pie for Valentine’s Day

Waffling My Way to Hanukkah

Thursday, December 10th, 2020

At this time of year, as the days shorten and the sun dips lower in the sky, many cultures and religions help offset the weather with holidays that celebrate light. The Jewish holiday of Hanukkah, which begins at sunset this evening (Thursday, Dec. 10), is one such holiday.

In fact, Hanukkah takes place at what is arguably the very darkest time of the year. This lunar holiday takes place just as the moon joins the sun in getting closest to its darkest time. It lasts for eight days.

Also known as the festival of lights, Hanukkah recalls a time in the second century B.C.  when the Israelis book back their land from Syria and rededicated the temple in Jerusalem.

They lit an oil-powered menorah (candelabrum) that was supposed to burn continuously. Unfortunately, they had only enough oil to keep the flame burning for a single day. Miraculously, it lasted for eight days and nights, until more oil could be brought to the temple.

Hanukkah celebrates several things: a Jewish victory (not a common thing in world history), the strength of religious faith, and above all the power of light.

I love lighting my menorah each night of this holiday. AI was fortunate to have a Christian parent and a Jewish one. Consequently, our family celebrated both Christmas and Hanukkah.

When I was a child, I saw this as a plus mainly in terms of presents: the month of December was one long series of gifts. (My birthday falls in December, adding to the pile.)

I still enjoy giving and receiving gifts at this time of year. As I get older, however, lighting the menorah and trimming the Christmas tree help me to remember my parents and their families and to celebrate my rich dual heritage. Those activities also brighten my home at this darkening time of year.

Naturally, as a food writer, I celebrate the season with food. The main food associated with Hanukkah is oil, in commemoration of the miraculous oil that burned for so long in the temple.

Olive oil, a mainstay of Middle-Eastern cuisine and life two millennia ago, was the oil used in the temple in Jerusalem, but one may use pretty much any oil one likes in cooking Hanukkah treats. For frying I often choose a neutral oil like canola oil.

The most popular Hanukkah recipe is for latkes, potato pancakes. I’ve posted several latke recipes here over the years. This year I decided to make my latkes slightly differently—in the waffle iron.

I got the idea from Ina Garten, a.k.a. the Barefoot Contessa. Her most recent cookbook features hash browns prepared this way. I reasoned that hash browns and latkes aren’t really all that different.

I call my creations (drum roll, please) … WaffLatkes.

To be frank, the Wafflatkes can’t QUITE match the crispiness of the fried version of this dish. They are pretty tasty, however, and the waffle pattern is fun. They’re also exceptionally easy to make and lighter than traditional latkes.

Happy Hanukkah! Enjoy the light and the yumminess….

WaffLatkes

Ingredients:

2 large baking potatoes
1 large onion, finely chopped
1 egg, beaten (you may need another one!)
chopped fresh chives to taste (optional but tasty and colorful if you have them on hand)
2 to 4 tablespoons flour
1 teaspoon kosher salt or sea salt
lots of freshly ground pepper
1 tablespoon olive oil
canola or olive oil for greasing the waffle iron

Instructions:

Wash the potatoes well. Grate them with a box grater or with the grater attachment of a food processor. Wrap the potato shreds in a dish towel. Carry it to the sink, wring it out, and allow the potato pieces to drain while you get out the rest of the ingredients and maybe drink a cocktail or two.

In a medium bowl combine the egg, the chives (if you’re using them), 2 tablespoons of flour, the salt, and the pepper. Stir in the onion and potato pieces, followed by the olive oil.

If the batter doesn’t seem to hold together at all, stir in a little more flour and/or another egg. Don’t worry about making it perfect, however. Wafflatkes are allowed to be a little ragged.

Brush your waffle iron with oil. Preheat it to a medium-high setting. When it is ready plop small spoonsful of batter onto its quadrants. Flatten them a bit if you wish. (The waffle iron will do this for you, but I tend to become a little paranoid.)

Cook the little cakes just a little longer than you would normally cook waffles, making sure they are golden brown. Serve the waffles immediately as they come out of the iron—or pop the first ones into a 300-degree oven until you have finished cooking the rest. Serves 6 to 8 as a side dish.

And now the video, Tinky Makes WaffLatkes

A Thanksgiving Wish

Wednesday, November 25th, 2020

“Over the river and through the woods to Grandmother’s house we go.”

Or maybe not this year.

Thanksgiving will feel a little different for many of us in 2020. I apologize if I seem like a Pollyanna, but I’m going to do my darndest to be thankful anyway.

Abraham Lincoln mandated the first official national Thanksgiving in 1863, during the Civil War. His official proclamation setting aside the fourth Thursday in November as a “day of Thanksgiving and Praise” was written by Secretary of State William Seward.

It urged Americans not just to give thanks but also to use the day to ask God to “heal the wounds of the nation and to restore it as soon as may be consistent with the Divine purposes to the full enjoyment of peace, harmony, tranquility, and Union.”

If Americans could find time to spread thanks in the middle of our nation’s bloodiest and most divisive war, we can do it now.

It may not be easy. We have just come off an election that highlighted rifts in our society. We are beset by a disease that has sickened and killed thousands and that will keep many of us from celebrating Thanksgiving together in person this year.

Since March many of us have become accustomed to physical isolation. Nevertheless, solitude may be a bit harder to bear over this holiday. After all, the most familiar Thanksgiving hymn is “We Gather Together.”

In contrast, others long for a little isolation after spending months stuck in the house and sharing work and living space with partners, children, dogs, and cats.

Many of us are beset by worries about health and finances.

In short, we may have a little trouble feeling thankful this Thanksgiving.

Even so, we need to try to give thanks more than ever. Here’s my advice for the big day.

If you are used to preparing a large Thanksgiving meal, cut down your recipes … and give whatever additional funds you would have spent on the meal to a food pantry or to another group working to nourish our community, literally and figuratively.

Keep your eyes open for neighbors who are feeling overset by the current times. We can’t invite them to share our tables. We can reach out by telephone to share our lives and our thanks.

Despite COVID, despite political divisions, we have much to be thankful for: the love of our friends and relatives; the bounty of the harvest; the beauties of the area in which we live; and the stories we tell to inspire ourselves and each other to be just, thankful, and kind.

Recently, I saw a late-night interview with New Jersey Senator Cory Booker. I have adored Booker since he was the mayor of Newark; I still stand ready to marry him as soon as he sees the light and dumps his movie-star girlfriend.

My future fiancé told host James Corden, “I’m always going to be a prisoner of hope.”

My Thanksgiving wish is that we can all find ourselves in that prison.

Below I share a simple recipe that doesn’t feed a crowd but will make you feel well nourished on Thursday. If you have leftovers, share them with anyone you know who is feeling isolated this week! Happy Thanksgiving from my kitchen to yours.

Corn Casserole

This simple, nourishing pudding-like dish is in my “Pudding Hollow Cookbook” and came originally from my college roommate Kelly Boyd. It may be as hot or as mild as you like, depending on the number of hot peppers you add. Feel free to double the recipe if you’re serving more people.

Ingredients:

2 eggs
2 tablespoons flour
salt and pepper to taste OR (for more spice) 1/2 teaspoon Creole seasoning
1 green, yellow, or red bell pepper, diced
fresh or pickled peppers to taste
1/2 of a 4-ounce jar of pimientos, drained and diced
1/4 pound sharp cheddar cheese, grated (about 1 cup)
2 tablespoons melted butter
1 11-to-15-ounce can whole kernel corn, undrained

Instructions:

Preheat the oven to 350 degrees. Beat the eggs together. Stir in the flour, the salt and pepper, the pepper pieces, the pimientos, the cheese, and the butter. Add the corn, along with its liquid.

Bake in a 1-1/2-quart casserole dish for 45 minutes. Serves 4 as a side dish.

Here is my corn-casserole video from Mass Appeal. I also reached into the archives of this blog and made my beloved cranberry upside-down cake.