Food to Cure the Common Cold

St. Patty's Day 2016

 Last week, early on St. Patty's Day morning, I awoke with that bad feeling. That slight burn at the back of the throat that is telling you, you are going to get sick. Three hot toddies, two Irish Car Bombs, and one Reuben later I was back at home waking up from a nap to discover that along with that pesky sore throat I had lost the ability to breathe through my nose. I got up, flipped on Law and Order SVU, made some tea, and colored in my grown-up coloring book, because I'm an adult.

The following two days were the absolute worst of it; watery eyes, sneezing, (though the worst is when you need to sneeze and you can't so you just cry instead) and completely plugged up sinuses. Blech! Fortunately for me, nasal spray is a thing, and after a couple blasts I was ready to get into the kitchen for some marathon cooking. Saturday night found me with fresh wild Sockeye salmon and a handful of clams. The recipe that came together below was bursting with so much flavor - garlic, fennel, saffron and salty clammy broth; it was a flavor punch to the face.

Sunday I prepped pastry dough for a French Onion Tart that I would make Monday night after work. I also slow-roasted pork ribs and served them with creamy garlic mashed potatoes, and I baked (I've been on a baking roll as of late) banana bread with one banana. Comfort food, soul soothing, cold suppressing, help me feel real again cooking.

It is exactly a week now since my symptoms first showed up, I haven't taken any meds in three days and though I feel soooo much better, I still have that lingering stuffiness that comes and goes. I need one more powerful meal to knock it out for good. So tonight I'm preparing some Nashville Hot Fried Chicken. That's my perscription for kicking out the remnants of a cold. Please enjoy the recipes, they work on comforting those with or without colds.

French Onion Tart

Adapted from Jennifer Perillo’s blog ‘In Jennie's Kitchen’

Serves 4-6

*This sweet and savory tart is wonderful  partnered with a simple green salad for dinner or lunch. It also keeps well in the fridge all week and makes everyone at work jealous when you microwave it and the aromas waft through the office.

For the filling

• 2 tablespoon extra virgin olive oil
• 2 lbs yellow onions, peeled & sliced thin
• 2 sprigs fresh thyme
• 1 teaspoon sugar
• Sea salt and freshly ground pepper, to taste
• 1 large egg, lightly beaten
• 1 teaspoon sherry vinegar
• 1 tablespoon brandy
• ⅔ cup (2 ounces) Swiss cheese, shredded

For the crust

• ¾ cup  whole wheat flour
• ¼ teaspoon sea salt
• ¼ teaspoon paprika
• 1 cup (3 oz) Swiss cheese, shredded
• 4 tablespoons very cold butter, shredded using a box grater
• 2 to 3 tablespoons cold seltzer

1. For the pastry crust: Add the flour, salt, and paprika to the bowl of a food processor. Pulse once or twice to mix the dry ingredients. Add the cheese and butter, then pulse a few times until it forms a sandy-looking mixture. Add 1 tablespoon of seltzer, pulse again until a rough ball of dough comes together. If the mixture is too dry and crumbly, add more seltzer 1 teaspoon at a time (you may not need the entire 3 tablespoons), and continue to pulse until you have a ball of dough. Turn the dough out onto an unfloured counter, flatten and shape into a disk. Wrap in plastic wrap and chill for at least 30 minutes. (This step can be done a day in advance).

2. To make the filling: In a 5 to 6 quart thick-bottomed pot, heat olive oil on medium heat. Add the onions and toss to coat with the olive oil. Cook the onions, stirring often, until they have softened, about 15 to 20 minutes. Increase the heat to medium high and cook, stirring often, until the onions start to brown, about 15 more minutes. Add sugar (to help with the caramelization), thyme and salt and pepper and continue to cook until the onions are well browned, about 10 to 15 more minutes. Stir the sherry vinegar and brandy into the caramelized onions to deglaze the pan, scraping up the browned bits. Remove from heat and, using a slotted spoon, transfer onions to a medium bowl and let cool a bit. Add the egg and cheese to the bowl with the onions. Stir to mix well.

3. Preheat the oven to 400ºF. Roll out the chilled dough to fit  a 9-inch ungreased tart pan, pressing it into place so you don’t have any cracks or holes. Pour filling mixture over the tart crust and spread to the edges using a rubber spatula. Bake for 25 minutes, until slightly puffed and golden. Remove from oven and let cool for 5 to 10 minutes before slicing.

Herb Rubbed Pork Ribs

Adapted from Food & Wine

Serves 4

*A nice alternative to bbq-style ribs. These are deliciously savory and really easy. Great served with mashed potatoes or polenta.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped rosemary leaves
• 1  tablespoon kosher salt
• 1  tablespoon fennel seeds
• 2 teaspoons freshly ground black pepper
• 2 teaspoons chopped parsley
• 2 teaspoons chopped thyme
• 2 teaspoons sweet paprika
• 1 teaspoon crushed red pepper
• 1 teaspoon ground coriander
• 1/2 teaspoon ground allspice
• 1 rack pork spareribs, about 3-3 1/2 lbs
• 3 tablespoons balsamic vinegar

Preparation

1. In a small bowl, combine the olive oil, rosemary, kosher salt, fennel, black pepper, parsley, thyme, paprika, crushed red pepper, coriander and allspice. Rub the spice paste all over the spareribs and let stand at room temperature for 2 hours or refrigerate overnight.
2. Preheat the oven to 325°. Arrange the ribs on a large, rimmed baking sheet or roasting pan, meaty side up. Roast the ribs for 2 hours, or until tender.
3. Preheat the broiler. Brush the meaty side of the ribs with the balsamic vinegar and broil 6 inches from the heat until browned, about 2 minutes. Let stand for 5 minutes, then cut between the ribs and serve.

Pan Seared Salmon with Clams

Serves 2

*Serve this dish with plenty of crusty bread to soak up the delicious broth that the clams and wine produce.

Ingredients

2 - 6oz wild Sockeye salmon fillets, skin on, pin bones removed

sea salt

2 garlic cloves, roughly chopped

1 pinch saffron

1 tsp fennel seeds, roasted

1/2 tsp sweet paprika

1/2 tsp chilli flakes

extra virgin olive oil

1 small shallot, finely sliced

1 cup sliced shiitake mushrooms

1 cup white wine

1 lb littleneck clams, rinsed

1 Tbl unsalted butter

freshly ground pepper

1 small handful flat-leaf parsley, chopped

Preparation

1. Season the fish with sea salt. Put the garlic, saffron, 1/2 tsp sea salt and fennel seeds in a mortar and pound with a pestle to form a rough paste. Add paprika and chilli flakes and pound a little more.
2. Heat a splash of extra virgin olive oil in a heavy bottomed skillet over medium-high heat, when hot, add the fish fillets skin side down. Cook for 5 minutes, turn the fish over gently and cook for 4 minutes longer. Remove fish and rest on a warm plate.
3. Add the shallot and shiitakes and a little more salt to the pan and cook for 5 minutes, or until the mushrooms have released some of their moisture. Add the spice paste and cook for 2 minutes, then add the wine and cook for a further 2 minutes. Add clams and stir well. Make room in the skillet and return the fish, cover and simmer for 8 minutes, or until the fish is cooked and the clams have opened. Discard any that don't open. Mix butter in until just melted.
4. Give a good grind of pepper, check seasoning and add more salt if desired.  Stir through the parsley. Divide the fish among two bowls, spoon over the juices and clams, and serve immediately.

Banana Bread with One Banana

Makes 1 regular-sized loaf

*This is the best banana bread I’ve ever made. It’s healthier with the addition of whole wheat flour (and you’d never know it) and it comes out with crispy edges! I think it’s best eaten fresh from the oven (those crispy edges soften as it sits) but it’ll last several days well wrapped on the counter.

Ingredients

1 large, very ripe banana

1 stick butter, softened

1 cup sugar

1 egg with enough milk to make 1 cup

1 tsp. vanilla extract

¾ cup all-purpose flour

¾ cup whole wheat flour

1 tsp baking soda

½ cup chopped pecans (optional, and you can substitute walnuts, almonds etc)

Directions

1. Grease a loaf pan (grease well so your bread doesn’t stick) and preheat your oven to 350 degrees.
2. Mix banana, butter, and sugar in a large bowl with a hand mixer on medium speed until combined.
3. Add remaining ingredients and mix on low until just combined.
4. Bake for 55 minutes. Use a toothpick to determine if the bread is cooked through.