Guacamole

Matt and I have been watching a lot of Jamie Oliver, lately. Jamie at Home, mostly, with a bit of Jamie's Great Italian Escape thrown in for good measure. I admire the simple, no nonsense approach to life and the kitchen, and this guacamole is proof that even I, a strict follower of recipes, can wing it just a little...with delicious results.

We served the guacamole with cheese quesadillas.

*be cautious with hot chilis - the capsaicin can transfer to your skin and cause burning irritation; wear gloves while preparing the peppers if you feel it necessary*

Jamie Oliver's Guacamole
Serves 2

1 avocado, peeled and pitted
1 rounded tablespoon finely minced onion
2 Thai chilis, finely minced (fewer the seeds, lesser the heat)
kosher salt and freshly ground black pepper
1 tomato, deseeded and diced
juice of 1 lemon

Mash the avocado and season with about 1/4 tablespoon kosher salt and a few grinds of black pepper. Fork in the onion, chili and tomato. Stir in the lemon juice. Taste and adjust seasoning (I added another half tablespoon or so of kosher salt and another few grinds of black pepper).
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Beef and Broccoli

I made something epic for dinner last night. And I swear, my stomach just growled in thinking about it.

Don't over cook the broccoli! The slight crunch contrasts beautifully with the tender beef.

Beef and Broccoli
Rainy Day Gal
Serves 4

marinade for beef:
1/2 teaspoon baking soda
1 teaspoon sugar
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon water
2 tablespoons vegetable oil
1 1/2 lbs steak, sliced thinly

for the sauce:
1/4 cup soy sauce
2-3 tablespoons water
2 tablespoons brown sugar
4 cloves garlic, minced
2 tablespoons flour

3 tablespoons vegetable oil
1 small onion, diced
2 heads broccoli crowns

Whisk together marinade ingredients and toss with sliced steak. Cover and refrigerate at least 1 hour.

In a small bowl, whisk together soy sauce, water, brown sugar, garlic, and flour until smooth. Set aside.

In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over medium high heat until shimmering. Add broccoli and diced onion and quickly saute 3 minutes, stirring frequently. Remove to a plate.

Cautiously add remaining oil to the hot pan. Add marinated meat and half the sauce mixture and saute 3-4 minutes, stirring often, until the meat is no longer pink. Add broccoli and onion to the pan with remaining sauce, and saute 1 minute till heated through.

Serve over rice, if desired.

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Chicken Souvlaki

I love Mediterranean food: it's typically light and fresh, healthier than not, and it's just delicious. Plus - pita and tzatziki? Hello.

This recipe is one of the best souvlaki recipes I've tried to date. It tastes like souvlaki is supposed to taste. We used a cast iron grill pan on the stovetop this time but have previously used an outdoor BBQ with fantastic results.

Chicken Souvlaki
Williams-Sonoma
Serves 6

3 tablespoons olive oil
2 tablespoons white wine
1 tablespoon lemon juice
1/4 cup minced yellow onion
1 clove garlic, minced
2 bay leaves, broken or chopped into tiny pieces
1 teaspoon dried oregano
salt and ground pepper to taste
1 pound boneless, skinless chicken cut into 1 inch pieces
lemon wedges for garnish
flat leaf parsley for garnish

In a bowl, stir together the oil, wine, lemon juice, onion, garlic, bay leaves, oregano, salt and pepper. Add the chicken and turn to coat evenly. Cover and refrigerate at least 1 hour or up to overnight. Prepare a medium-hot fire in a charcoal grill or preheat a cast iron grill pan. If using bamboo skewers, soak in water. Remove chicken from marinade and drain bamboo skewers, if using. Thread chicken onto skewers and grill, turning once, until chicken is opaque throughout, about 3 to 4 minutes per side. Season with salt and pepper. Transfer to platter and garnish with lemon wedges and parsley. Serve.

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Paska Bread

Easter means paska for my extended family. Paska is a soft and eggy sweet bread similar to brioche. Traditionally it is baked in the round topped with icing and colorful nonpareils (my sister in law does it this way) but we like it spread with a bit of butter and sprinkled with sugar.

Paska Bread
Makes 4 to 5 loaves depending on size

2 packages dry yeast
1 cup lukewarm water
sprinkling of sugar

Dissolve yeast and sugar in water, let sit at least 10 minutes for yeast to develop.

2 cups milk
1/2 cup butter
1 1/2 cups white sugar
1 teaspoon salt
6-8 eggs (depending on size), beaten well
1 tablespoon vanilla extract
6-8 cups flour

Scald milk, add butter and cool to lukewarm. Add sugar to eggs, beat thoroughly and add to warm milk. Add yeast mixture as well as vanilla extract and salt. Add enough flour to make a smooth dough, knead well.

Place dough in a lightly greased bowl, cover and let rise in a warm place until doubled (about 2 hours). When dough is light, shape as desired (braid or place in coffee can or honey pot as traditionally done). Let rise again until light (about 1 1/2 to 1 3/4 hours).

Bake at 350 for about 20 minutes. We spread slices with butter and a light sprinkling of sugar.
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