The Quarantined Kitchen

Your Weekly Culinary Source

The Quarantined Kitchen shares ideas and recipes from Chef Steven Bright, Hospitality Coordinator at Shadyside Presbyterian Church, to help you stay healthy by eating well during the COVID-19 pandemic.

May 27, 2020: Citrus Vinaigrette

Use this recipe to baste poultry and vegetables on the grill!

Citrus Vinaigrette

Makes about 2 cups

Ingredients

1 small shallot, cut in half
1 clove garlic, smashed
1 lemon’s juice and zest (about 1/8 c)
3 T orange juice (zest if you have it)
1 T honey
3 T sherry vinegar
2 t Dijon mustard
2 t kosher salt
2 t black pepper
1 ½ c quality olive oil or mixture of olive and grapeseed oils

Directions

  1. Add all ingredients except oils to a blender. Cover and pulse a few times, then blend on low speed. Slowly begin to add oil until incorporated and emulsified.
  2. Use on green, pasta, and potato salads, and also as a finishing sauce for grilled meats, fish, and vegetables.

Should you have any questions, or need helpful tips, please feel free to contact Chef Steven via email at: sbright@shadysidepres.org

Be well – eat well!

Chef Steven M. Bright

May 20, 2020: Thai Vinaigrette

I recently used this recipe as a fish vinaigrette for a crispy Barramundi filet, but it surely can be used on a Thai flank steak salad or any other sweet and sour dish.

Thai Vinaigrette

Ingredients

¼ cup fish sauce
¼ cup water
¼ cup sugar
2 T white vinegar
2 T fresh lime juice
2 t sriracha chili sauce
1 garlic clove, minced
2 T each, fresh cilantro and Thai basil, minced

Directions

  1. Combine all ingredients in a bowl and whisk together until sugar is dissolved.
  2. Store in glass container in refrigerator, up to one month.

Should you have any questions, or need helpful tips, please feel free to contact Chef Steven via email at: sbright@shadysidepres.org

Be well – eat well!

Chef Steven M. Bright

May 13, 2020: Chocolate Chip Cookies

Thin and crispy, yet chewy. This chocolate chip cookie recipe is a keeper!

Chocolate Chip Cookies by Chef Steven Bright

Makes 3 dozen

2 ¼ cups all-purpose flour
½ teaspoon baking soda
2 ½ sticks unsalted butter, room temperature
1 ¼ cups granulated sugar
¾ cup packed light-brown sugar
2 teaspoons salt
2 tablespoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips

Directions

  1. Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, 1/4 cup water, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
  2. Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  3. Bake until cookies are golden brown 12 to 15 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to one week.

Should you have any questions, or need helpful tips, please feel free to contact Chef Steven via email at: sbright@shadysidepres.org

Be well – eat well!

Chef Steven M. Bright

May 6, 2020: Pasta Salad

As the weather is sure to warm up – this cool pasta salad recipe is sure to please!

Tuscan Pasta Salad alla Margherita

Makes 12 portions

Boil 1# Cavatappi (or other ridged pasta) just a bit past al dente; drain-remove to large bowl; cool slightly, then add:
¾ c. Balsamic Vinegar
1 ½ T. Honey
Zest of 2 Lemons – Juice of 1 – Toss together and set aside.

For Pesto, in processor or blender add:
8 oz. Fresh Basil Leaves
½ c. Quality Parmesan Cheese
½ t. Kosher Salt
½ t. Fresh Ground Black Pepper
¼ c. Toasted Pine Nuts
1 clove Garlic
1 ½ c. EV Olive oil

Vegetable Mixture:
6 Scallions – cleaned well/sliced longwise then crosscut thin
½ c. Red Onion – Julienne
1 ½ c. (oil-packed) Sundried Tomatoes – Julienne
2 c. Artichoke Quarters

Assembly:
Combine pesto with pasta mixture and vegetable mixture, then adjust with additional balsamic, honey, and parmesan to balance flavors.

Note: Prepare one day before serving for best result.

Should you have any questions, or need helpful tips, please feel free to contact Chef Steven via email at: sbright@shadysidepres.org

Be well – eat well!

Chef Steven M. Bright

April 29, 2020: Smoked Wing Dings

Should you find yourself with some downtime, and want to work on your food-smoking skills, here’s a great starter recipe!

Smoked Wing Dings

Makes 2 dozen

1 dozen whole chicken wings (or 24 wing dings)
1 t Garlic – minced
4 Scallions – white parts now – *save green parts for garnish
Zest of 2 Lemons
1 t Smoked Paprika
1 t Chili Powder
1 T Black pepper
1.5 T Fish Sauce or 2 t Salt
3 t Soy Sauce
2 T Honey
2 t Sriracha Sauce
4 t Dijon

  • Place all* in a large Ziploc bag. Seal and massage until evenly coated. Let marinate for 2 hours.
  • Slow smoke at 200 degrees for 2 hours (or 165 internal temp) or smoke 1 hour and finish in 400-degree oven. Or, fully roast in 400-degree oven 40 minutes.
  • *Garnish with green scallions.

Should you have any questions, or need helpful tips, please feel free to contact Chef Steven via email at: sbright@shadysidepres.org

Be well – eat well!

Chef Steven M. Bright

April 22, 2020: Chef Steven’s 12 Essential Freezer/Pantry Items

  1. Salt (kosher; sea; iodized; or fermented salt sources, like soy or fish sauce)
  2. Honey [agave, beet, or molasses (for a diabetic diet) raw or white granulated]
  3. Flour (or gluten-free rice or chickpea flour)
  4. Yeast (or frozen bread dough)
  5. Vegetables (frozen or canned)
  6. Fruits and berries (dried, frozen, or canned)
  7. Beans and lentils (dried, canned, or frozen)
  8. Grains (barley, farro, quinoa, bulgar, wild rice) and rice (long-grain, like brown or white; short-grain, like arborio or sushi; scented, like jasmine or basmati)
  9. Meats, poultry, seafoods, or plant-based protein (fresh or canned)
  10. Vinegar (white; red; cider; rice; or long-aged, like balsamic)
  11. Oil (olive, canola, grapeseed, nut, coconut, butter, or ghee)
  12. Chicken or vegetable Stock

With these staples in your pantry/freezer, recipe possibilities are infinite!

Each item listed has a shelf life; please take notice of expiration dates and treat items accordingly by using in a recipe or re-packaging and freezing.

Should you have any questions, or need helpful tips, please feel free to contact Chef Steven via email at: sbright@shadysidepres.org

Be well – eat well!

Chef Steven M. Bright