Sheet pan and other discoveries
The enormously popular September Song “But it’s a long, long time from May to December”, by Kurt Weil and Maxwell Anderson runs through my mind this time of the year. The song was first introduced in the 1938 musical “Knickerbocker Holiday” and has retained favor as a featured musical attraction in many movies and sung by many artists.
Our cool sunny days are conducive to reflecting about the summer and its bounty of red, green, yellow and purple displayed in our farmer’s markets. Reflection aside, this time of year also induces the cook to assess new dishes encountered but postponed previously and try them in one’s own kitchen.
Sheet pan dinners have been touted in the last few years as an answer to quick and easy meals on weekdays. Plentiful cherry tomatoes and a chunk of Haloumi, the unusual Greek cheese that is served grilled or fried, led me to this sheet pan recipe, with tasty and visually appealing results for a main course, that still held shades of a summer salad.
Sheet pan Haloumi with tomato and avocado
Tear 2 medium pitas in 1 ½ to 2-inch pieces. Pat dry an 8 oz. package of Haloumi and tear in 1 ½ inch pieces. Toss torn pieces in a large bowl with 2 tbsp. olive oil and ½ tsp. salt. Spread out in a sheet pan and roast at 400 degrees for 15 minutes, turn with a spatula and roast for an additional 8-9 minutes until slightly browned.
For dressing whisk 2 tbsp. lime juice, 1 tsp. honey, ½ tsp. salt, 2 tbsp. olive oil and 3-4 slices of jalapeno pepper, chopped. Thinly slice 1 large shallot and halve enough grape tomatoes to make 1 cup.
Toss the tomatoes, shallots and dressing with warm roasted pita and Haloumi. Arrang in on a deep platter and garnish with scoops of fresh avocado and a dash of lime juice and chopped chives.
Oriental stir fries have captured our attention for years. Recently Food and Wine magazine alerted me to “Yakisoba”, a Japanese noodle dish with beef. Here is a modified version from my kitchen with stir fried vegetables. This home-made version is significantly more substantial than the commercial versions found in supermarkets.
Beef Yakisoba
Slice and chop all the ingredients before starting to cook. Thinly slice 8 oz. beef ribeye in bite size pieces, 3-4 cups of sliced Napa or other cabbage, 1 medium onion thin sliced, 1 peeled carrot thin sliced, 5 oz. fresh shitake thinly sliced, and 3-4 scallions sliced diagonally in ¾ inch pieces.
Prepare the special Tonkatsu sauce by whisking together: ½ cup ketchup, 2 tbsp. low salt soy sauce, 2 tsp. brown sugar, 1 Tbsp. Mirin (Japanese wine sauce or sherry), 1 ½ tbsp. Worcestershire sauce, 1 tsp. grated ginger and 1 minced garlic clove.
Cook 3 ½ oz. of dried Raman noodles for 3 minutes, drain and rinse in cold water. Heat 1 tbsp. peanut oil in a wok and cook the sliced ribeye with a pinch of salt for 1-2 minutes until no longer pink and set aside. Add 1 tbsp. olive oil to the wok and stir in the cabbage and the rest of the vegetables. Cook on high heat to crisp tender for 3-4 minutes. Stir in the noodles and meat and ½ of the Tonkatsu sauce, 1 tbsp. soy sauce and 1 tbsp. ketchup. Stir fry on medium heat for additional 2-3 minutes, divide among 4 plates and serve warm.
Though “the days grow short when you reach September”, continues the song, there are always new recipes and experiences to savor these days.
(I. Winicov Harrington lives in Midcoastal Maine and is the author of “How to Eat Healthy and Well for Less than $5.00 a Day…”and “Uncharted Journey from Riga”; website: www.winicov-harrington.com)