Japanese Spinach

Though served cold, I think of Japanese Spinach as a savory winter dish. The piquant flavor of the steamed greens is balanced by the sweetness of gomaiso, a Japanese condiment made with toasted sesame seeds. (You can find gomaiso in the Asian foods section of most large grocery stores.) Quick to make, Japanese Spinach is an ideal dinner side on “school nights.”

Adapted from Japanese Women Don’t Get Old or Fat (2006)

Ingredients:

1 package pre-washed spinach (9 oz.)

2 ½ tablespoons of gomaiso

1 ½ teaspoons sugar

dash salt

1 12/ teaspoons tamari

Process:

Steam the spinach for just a minute until bright green. Remove from heat immediately and dump onto a large dinner plate. Using a fork or a pair of chopsticks, spread the spinach leaves around the plate to cool. Blot up excess water with paper towels.

In a small bowl, combine the gomaiso, sugar and salt. Gradually add the tamari; the mix should look like wet, course sand. Sprinkle the sesame seeds on the spinach, then transfer to a large bowl to stir more thoroughly. Divide the spinach into four modest portions. Serve with broiled salmon, rice, steamed carrots and green tea for a Japanese inspired dinner.

Panetonne French Toast

You can maintain those resolutions to eat more healthfully and save money by making a batch of Panetonne French Toast. This recipe upholds the idea that an occasional treat is necessary in a wholesome approach to cooking and eating. And the fact that you are using leftovers is thrifty—right? ( I purchased a large panetonne on sale at Whole Foods the week after Christmas, an added savings!)

Why not share these sterling virtues with your friends at brunch next Sunday? Serve the French Toast with orange slices, then fix some bacon and eggs as a side. Coffee, juice and (why not?) the bottle of champagne you didn’t open at New Year’s rounds off the menu.

Ingredients:

For the French Toast--

1 panetonne (16 oz.) (If you can’t find a discount panetonne, try raisin bread or a large brioche)

4 eggs

1 cup whole milk

½ teaspoon vanilla

1 teaspoon of sugar (this will help brown the toast)

butter

For the Garnishes—

3 to 4 oranges

maple syrup

pecans

raisins

Process:

Using a serrated bread knife, cut the panetonne into slices about three-quarters of an inch thick. Beat together the eggs, milk, vanilla and sugar in a wide bowl. Soak a single piece of the panetonne in the egg-and-milk for at least a minute. Melt a small pat of butter over medium heat in a large pan. Slip in the panetonne and fry until golden brown, say for a minute or so. Turn and cook for a minute more. In the meantime, soak another slice to have at the ready when the first has finished. To keep the toast warm, place in a pie pan, cover with foil and put in a 250 degree oven.

Peel and slice the oranges. Toss in a bowl with a handful of raisins and nuts to make ambrosia. Serve with optional maple syrup as a garnish for the French Toast.

Serves four.

Beef Sort Of Bourguignon

With great expectations, my Dad presented my Mom with a copy of Julia Childs’ Mastering the Art of French Cooking. Her first attempt was Boeuf Bourguignon, a complex dish that involved threading a piece of beef with lardons and simmering little pearl onions. Though it was tasty, Mom couldn’t afford the time (or the money) on such recipes. So she simplified the dish, then simplified her simplification until she had something she could easily prep on Monday and use for meals the rest of the week.

My brother T.H. and I both loved this growing up—and now we each regularly cook Beef Sort of Bourguignon for our families!

Ingredients:

1 chuck roast, weighing 2.5 to 3 pounds

Dash of meat tenderizer

2 tablespoons olive oil

salt, pepper and dried thyme

1 15 oz. can of beef bouillon

1 15 oz can of whole tomatoes

½ onion, cut into thick slices

3 cloves of garlic

2 bay leaves

½ pound of mushrooms

Process:

Tenderize the meat according to instructions on the product label. Heat the olive oil in a large stove top pot with a lid and brown the meat on both sides. Season liberally with salt, pepper and thyme.

When the meat has browned, turn the heat down and add the bouillon and half of the juice from the can of tomatoes. Cut the tomatoes into rough pieces and cover the surface of the roast with them and the onion. Add the garlic and bay leaves. Cover with the pot lid and let the meat gently simmer for an hour.

Wash and slice the mushrooms into thick pieces. Add to the roast and cook for another hour so the rich flavor of the broth will seep into the mushrooms.

After the meat has cooked for a total of two hours, remove from the stove and cool. When it has reached room temperature (or close enough to it), put the dish in the refrigerator to chill (overnight is best). Skim the excess fat and discard.

Remove the beef from the broth and slice into pieces about ¼-inch thick. The beef can be served hot or cold. To re-heat, return the skimmed pot to the stove and slowly warm over a low flame. Arrange slices on a large plate with the mushrooms, tomatoes and onions. Spoon some of the broth on top.

Theme and Variations:

Typically we have this the first night with small potatoes and steamed leafy greens.

• Later in the week, add some egg noodles to the beef and broth. Serve with a plain green salad.

•Cold beef slices make hearty sandwiches with sourdough rolls and condiments like stone ground mustard or horseradish sauce.

•Any remaining leftovers can be turned into an absolutely evil beef pot pie. Just add about a cup of cooked "mixed veggies" to the mushroom-and-meat stock. Top with a making of biscuit dough and bake until golden. Serve with steamed green beans.