A Party in my Pantry

Italian Baba Ghanouj with Balsamic Reduction and Stewed Figs

2012-01-25T20:24:00.000-05:00

Or is it baba ghanoug or baba ganush....to my knowledge, there isn't a "right" translation and spelling from Arabic to English and it is often spelled differently everywhere you look. This popular, tangy eggplant dip grew in popularity in the U.S. mostly in the last ten years or so. I think of it as hummus's lesser known sibling. The hummus boom made the garbanzo bean version of this dip wildly popular and I have to wonder, why not eggplant? What made hummus so much more common? The plethora of hummus flavors out there is overwhelming. There is everything from roasted pepper or olive hummus to Buffalo-style hummus and pesto hummus. I have even seen edamame hummus. While these are exciting alternatives to the standard, I see no reason to limit myself to all beans. I love a good batch of baba ghanouj (my preferred spelling) with it's vague smokiness from the roasting, creaminess from the tahini, and bit of acidity on the tongue. I wonder, why can't we change a few seasonings and make flavored baba ghanouj the way some hummus companies and kitchens make flavored hummus?

Traditional baba ghanouj is made with a roasted eggplant (roasted over a flame, if possible, to achieve that smokiness), tahini, lemon juice, and olive oil. To be really traditional, you could add a wee bit of pomegranate molasses, found in Middle Eastern stores, and I love adding toasted cumin seeds and some sweet paprika. That is the classic version--not too far off from what is added to garbanzo beans for traditional hummus.

Versatile ingredients all ready to go!

For my eggplant dip to rival hummus, I am going to roast a medium eggplant with some garlic cloves, add fresh oregano, olive oil, and balsamic reduction drizzled on top in lieu of the pomegranate molasses. Rather than a taste of the Middle East, we are off to Italy for this one. This is great served with sliced Italian bread, focaccia, or pita. I may even try to scrounge up some dried figs, stew them to soften them and garnish the top with wintery sweetness.

Italian Baba Ghanouj with Balsamic Reduction and Stewed Figs

1 medium eggplant
6-8 cloves garlic, with skins on
2 T extra-virgin olive oil+ 4 T
1/3 c +2 T inexpensive, everyday balsamic vinegar
8 dried figs
2 t freshly squeezed lemon juice
1/2 t chopped fresh oregano, or 1/4 t dried
1/2 t sea salt
freshly ground black pepper

crusty bread, focaccia, or flatbread for serving

Preheat to oven to 350 degrees. Wash the eggplant and coat gently with a tablespoon of olive oil. Place on a large piece of foil that is laid across a baking sheet. Rub cloves of garlic with another tablespoon of oil. Nestle them near the eggplant in the center of the foil and wrap them loosely.

Roast for about 40 minutes, checking after about 25 minutes to check the garlic cloves. If they are very soft before the eggplant, pull them out and let them cool. When eggplant is done roasting, open the foil and also let it cool.

In a small saucepan, cook the balsamic vinegar over medium heat to reduce by 1/2. It is done when it is thick and syrupy. You can go a little over and reduce more, but don't reduce less. Transfer to a bowl.

Without washing the pot, add about 1/2 c water, 2 T balsamic vinegar, and the dried figs. Simmer until figs are very tender and water/balsamic mixture is just about evaporated. Let cool, then quarter the figs.

When eggplant is cooled, slice open and scrape out the insides into a mixing bowl. Mash with lemon juice, oregano, salt, pepper, and olive oil to taste. Add about half of the balsamic reduction and taste, adding and adjusting salt and lemon, as well.

Pour into a low flat bowl to serve. Garnish the top with olive oil, balsamic reduction, and quartered figs. Serve room temperature with warm bread.

Curried Sweet Potato and Coconut Chowder

2011-11-28T16:07:00.000-05:00

Fusion cuisine is something I think about doing often and decide against almost as often, depending on who will be eating the food. Fusing together different cuisines and techniques isn't something everyone loves and definitely requires an open mind and a sense of adventure. For some eaters, it is downright confusing if they are not versed in the inspiration for the new-fangled dish. On the other hand, I love trying favorite ethnic seasonings in unexpected concoctions and some cuisines were just meant to go together, such as French and Moroccan or Peruvian and Chinese. Fusing cuisines and getting super experimental isn't for the beginning cook, but trying it can give a beginner or novice some insight into the creative process used by cooking professionals. Everyone's cooking technique can benefit by pondering what makes nouveau, nouvelle, or fusion foods good.

I love exotic flavors and preparations, but also appreciate classic, reliable American flavors and forms. When I'm thinking of fusing two techniques or cuisines together, sometimes I consider and reconsider, should I use the technique of recipe A and the seasonings of cuisine B or vice versa or somewhere in between? After much trial and error, I usually find that keeping the technique of the title (such as chowder, chili, turnover, wrap, etc) is the best way to ground the dish and keep it true to it's name and your intention. Then comes the switching out of seasonings and ingredients to "fuse" an unexpected flavor, cuisine, or dish into the other. Sometimes you are just dying to use an ingredient scavenged from the greenmarket or you are just trying to use up something in the fridge in a creative way before it goes bad. Either way, developing a complete idea around the ingredient is the best way to ensure that things will come out great without going too far "out there" making the food unrecognizable. Using this theory can keep the novice cook from going completely astray and give the experienced cook or chef a clear sense of direction and, so makes the process more enjoyable. Sounds calculated for such a creative concept, doesn't it? It's not. These are just some general observations and rules of thumb to get thinking about creative cooking technique.

There is lots of room for variation in so-called "fusion cuisine". Here my appreciation for all-American chowder is amped up with my obsession with sweet potatoes and Indian seasonings. Coconut milk replaces milk and cream. Instead of celery and thyme as dominant seasonings, I used chaat masala, whole mustard and cumin seeds, and ginger. Minced cilantro replaces parsley. Finish with a little lemon (or lime!). As this simmered on my stove, I realized it was begging for some seafood (curry, coconut, fish..Yea!) and I had some leftover poached wild salmon hanging around, so in it went! This would be great with protein additions such as fish or shellfish, tofu, red beans, or any other thing you think should be tossed in. My fish was cooked so I added it at the end. For raw fish or meat, add it when you add the sweet potatoes and peppers. The result is technically a chowder, but with pungeant, spicy, and deep flavors of South Indian cuisine. Warm some of this up and enjoy with naan, paratha, rotis, or chapatis and maybe some green chutney and yogurt.

Gather your mise before you begin!

Curried Sweet Potato and Coconut Chowder

9-grain paratha from my Indian market

4 T virgin coconut oil (yes, it is good for you:)
1 t black mustard seeds
1 t whole cumin seeds
1-2 T chaat masala (or substitute garam masala or Sambar)
1 t paprika (I use hot, sweet is okay)
1 t ground turmeric
2 t minced fresh ginger
2 T minced fresh garlic

1 medium onion, diced
2 lb sweet potatoes (Jewel or Garnet yams), peeled and diced
1 green bell pepper, diced
2 lg carrots, sliced into 1/2" rounds
2 t sea salt
1/2-1 t honey (opt.)
2 cans coconut milk (or 1 can coconut milk, 1 can water for a light consistency)

In the bottom of a soup pot, melt down coconut oil and add mustard seeds and cumin seeds. Cook for one minute before adding remaining spices, ginger, and garlic. Stir and cook 3-4 minutes over medium until spices are fragrant.

Add diced onion and cook for another 2-3 minutes, stirring until onion begins to soften. Add sweet potatoes, pepper, and carrots and season with sea salt. Add honey and coconut milk (and water, if using) and stir to incorporate. Turn heat up and bring to almost a boil. Lower heat right away and let simmer for about 25 minutes, uncovered. Stir occasionally and check for tenderness.

When carrots and sweet potatoes are very tender, taste for seasoning and spiciness and adjust. Add about a cup of chopped cilantro and a healthy squirt of lemon juice. Serve immediately or let cool and reheat for later.

Baked Autumn Cassoulet

2011-10-17T19:14:00.001-04:00

Voila! Autumn Cassoulet!

A cassoulet is a typical French stew traditionally made with sausage, flageolet beans, and bouquet garni. It is delicious, hearty and warming, but not always accessible. Flageolet beans can be hard to find and some people don't go for greasy sausage or sausage at all. I have a favorite vegan version of a cassoulet where I have replaced the butter with olive oil added veggies, and tried to duplicate the sausage's essence without actually adding sausage (or sometimes worse, vegetarian soy sausage). As with most vegetarian versions of things, I usually try to modify seasoning and texture of a dish to come close to it's meaty counterpart without adding the processed stuff. I'm not ripping up all veggie meats. Some are healthy and tasty and definitely have their time and place. For something with so many great ingredients, though, there really is no reason to use it here.

In garden season, I like to take these really simple ingredients and stew them together slowly all afternoon. Then I pop them in the oven about 30 minutes before dinner and have a great French (inspired) meal. Since it is no longer the season for these veggies to be at their peak, but the winter squashes are pouring in all over, I thought I would incorporate a diced butternut squash into the mix and modify the seasonings a teeny tiny bit to give my autumn cassoulet a hint of spice to showcase the squash. If you think you will miss having sausage in it, add some chicken and apple sausage with chardonnay or some such thing. . .I have used the one just mentioned, but can't remember the brand. Aidell's? Al Fresco? Find a sweet and sage-y autumnal variety, brown it, slice it, and pop it in to stew.

Cook it all slowly till the flavors come together.

Autumn Cassoulet

1/4 c extra-virgin olive oil
1 cup diced shallots
1 cup sliced celery with tops
1 t finely minced garlic
1 cup diced green pepper
1 small butternut squash, peeled and diced (about 2 1/2 cups)
2 bay leaves
1/2 t dried sage
1/2 t dried thyme
1/2 t dried rosemary
1/4 t ground nutmeg
1/4 t smoked paprika
1/4-1/2 t sea salt
2 cups diced tomatoes
1 can crushed tomatoes
3 cups cooked flageolet beans or navy beans (or approx 2 cans, rinsed)

Warm oil in a cassoulet pan (or medium pot). Add shallots, celery, garlic, pepper, and squash. Cook over medium until everything begins to get fragrant. If you are using sausage, slice it up and throw it in now and let it brown before you continue.

Add herbs, spices (omit smoked paprika if using sausage), sea salt, and pepper. Cook 3-4 minutes, then add fresh and canned tomatoes. Stir to incorporate everything and add drained beans. Stir again and bring the heat up to a rapid simmer/almost a boil to get it hot, then lower to medium-low and set it on the back burner for an hour or so. If you would like to let it go longer, check it for liquid and add a little water or stock (you should maybe do this anyway so it doesn't dry out. Preheat the oven to 350F.

Taste for seasoning after you are happy with it and pop it in the oven for 20-30 minutes. This part is optional, but I think it really adds something to the finished product.

Serve as an entree with crusty baguette or as a veggie side.**

**a great potluck dish!
**freezes well

Cranberry Apple Pecan French Toast

2011-10-02T13:33:00.000-04:00

Saute the apples

It was a little brisk out there this morning. I don't know why, but tasty aromas just smell different with a dip in air temperature. Leaving yoga class this morning, I was overwhelmed by the need for some autumn flavors in my brunch. Inhaling the sweet and savory breakfast smells wafting from apartment windows and restaurants, I headed to my nearest market to pick up a few things to throw together. This time of year is so easy to convert classic dishes to a seasonal treat. With apples, pumpkins, cranberries, figs, pecans, concord grapes, walnuts, and spices a typical menu can make something basic into something really special.

Cook 3-4 minutes on each side

Today I decided to go with some French toast. Sometimes I use whole wheat challah, sliced thickly, for my French toast. Today, though, I was drawn to the 9-grain sliced loaf from The Baker. Adding some apple butter to the egg mix and doing a quick sauteed topping makes this classic breakfast a perfect cool weekend treat. I considered going with a pumpkin theme by using pureed pumpkin and spices with the egg mix, so if you are a pumpkin lover, that is a great variation to try. Use organic pastured butter to get your omega 3's!

Cranberry Apple Pecan French Toast

1 sliced Golden Delicous apple (with skin on, if organic)
2 T +1 T+ 3T organic unsalted butter, pastured if available
pinch of sea salt
dash of ground cinnamon
1/2 cup roughly chopped pecans
1/2 cup dried cranberries
another dash of sea salt and cinnamon
1 tsp or so of honey

3 large eggs
1/2-2/3 cup oat milk, rice milk, or other preferred milk (I used sunflower seed milk)
2 dashes of ground cinnamon
1/2 cup apple butter
10 slices whole grain bread

real maple syrup for serving

In a saute pan, cook the sliced apple with 2 T butter, dash of salt, and dash of cinnamon over low heat for 15 minutes or so or until apples are nice and tender and beginning to caramelize. Transfer to a bowl and cover to keep warm.

Melt another tablespoon butter in the pan and cook pecans and dried cranberries over medium-low heat with a pinch of cinnamon and a dash of sea salt for about 10 minutes, stirring often until fragrant and pecans are just toasted. Finish with honey, stir honey in, and transfer to bowl with apples. Mix nuts and fruit together and cover.

Wash and dry the pan. and Melt some butter over low. In a mixing bowl, whisk together eggs, milk, cinnamon, and apple butter. Raise heat in the pan to medium. Dip bread into egg mixture two slices at a time (or more if your pan is big), and cook for about 3-4 minutes per side.

Transfer to a warming plate and continue with remaining bread OR serve immediately by topping with apple cranberry pecan mixture and drizzling with real maple syrup. Enjoy with a hot cup of coffee or tea.

Moroccan Lentil Vegetable Soup

2011-09-23T14:11:00.000-04:00

Soup in progress!

As usual, I am reluctant to say goodbye to summer, but the darker skies and rain isn't always such a bad thing. After an exciting and very eventful summer and so far a ridiculously busy fall, a few days of rain and accepting that I've caught a cold is a great excuse to stay in and make soup.

Sprouted wheat with raisins, a perfect pairing

I bought the vegetables, broth, and tomato paste yesterday with the intention of making a classic American soup to soothe my sore throat, steam this cold out, and get some veggies down, especially since I'm eating for two now. I haven't been able to stomach any greens all week as this bug slowly started settling in. As I began to chop ingredients and toss them in the pot, I realized I wanted something with some flavor! I'm quite sure a Moroccan lentil vegetable soup in Morocco is nothing like this, but the spices are about right. Despite my un-Moroccan combo of mirepoix, summer squash, and collards, this soup has a tangy, spicy Moroccan feel and and can fix up a boring soup recipe. If I had some winter squash, it would have gone into the pot in a heartbeat. Whole Foods had a gorgeous loaf of savory sprouted wheat bread that was woven with raisins and absolutely superb warmed up and served alongside this soup.

Enjoy a pungeant and flavorful pot of soup to welcome the first weekend of fall. This one is for the least adventurous to the most adventurous eaters. If you just aren't sure if Moroccan spices are your thing, then go light on them and keep the seasoning subtle. If you are feeling adventurous, go generous with the spices and cayenne. Welcome back, fall!

Typical spices combined for an exotic flavor blend!

Moroccan Lentil Vegetable Soup

3 T extra-virgin olive oil
3 T ghee (or more olive oil)

1 t ground turmeric
1 t ground cinnamon
1 t ground cumin
1/2-1 t cayenne pepper (or more)

1 t freshly grated ginger root
3 t freshly grated garlic cloves
2 medium onions, diced
4 stalks of celery, thinly sliced
4 medium carrots, thinly sliced
1 medium zucchini, sliced into 1/2 moons
1 medium yellow squash, sliced into 1/2 moons
6 crimini mushrooms, sliced
1 green bell pepper, diced
1 1/2 cups dried brown lentils, rinsed and sorted
vegetable broth or water or a little of both
1 6 oz can tomato paste
1 small bunch collard greens, roughly shredded
juice of 1 large lemon
2 t sea salt, or to taste
freshly ground black pepper

Heat oil and ghee in a large soup pot over medium heat add spices, ginger, and garlic and cook for one minute, stirring and releasing their fragrance. Add onion, celery, carrot, zucchini, squash, mushrooms, bell pepper, and any other veggies you feel like throwing in (Save leafy veggies for the end.).Add 1 1/2 cups brown lentils

Stir and cook for about 10 minutes and coating them in the seasoned oil. Add vegetable and/or water to cover by 2 inches. I typically use a 32 oz. Tetrapak, then add water to cover, if needed. Add tomato paste and season with a little salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer partially covered for 30 minutes or so, until veggies and lentils are tender and seasonings have married. Add shredded collard greens, or other leafy green and cook on low for 5-8 more minutes until wilted and incorporated.

Finish generously with lemon juice, sea salt, and pepper. I'm insane and like to put plain organic whole milk yogurt on everything and this soup is no exception. If you are craving a cooling garnish, it is awesome!

Mediterranean Bruschetta with Fava Bean Puree

2011-08-23T19:27:00.004-04:00

If you are lucky enough to have a market that carries fresh fava beans in season, then be sure to pick some up when you see them. They are typically found fresh in June in the northeast, but are now available in cans and jars. There are even cooked favas in water in a vacuum seal pack at Whole Foods in the produce section so, while fresh is best, your fava season can be extended if you love them as much as I do. Fava beans have an earthy, green flavor that hold their own as an hors d'eouvre or are often seen sauteed and as an accompaniment to fish or chicken. They are fresh, bright green, and addictive.

Drain and rinse.

I bought a huge batch this spring and shelled, peeled (the tender, beany outer skins), blanched, and froze a bunch to extend my fava season. Unlike canned, jarred, or dried, they kept their perky green color and taste so fresh I thought they should be showcased on a baguette. Served with zucchini pancakes and roasted tomato sauce, this is a fantastic late-summer vegetarian/flexitarian meal or it's perfect as an appetizer.

Mediterranean Bruschetta with Fava Bean Puree

3-5 large cloves garlic, unpeeled

Cool roasted garlic before peeling.

extra-virgin olive oil (about 1/4 cup total)
1 1/2 cups cooked fava beans

juice of 1/2 lemon
1/4-1/2 t high quality sea salt
a quick grind of freshly ground pepper
extra-virgin olive oil to taste (1-4 T)

1 grainy baguette
about 8 oil-cured black olives (Moroccan, French, or other), pitted and halved
drizzle remaining oil

Squeeze the soft bean from the outer shell

Heat oven to 350 F. Wrap unpeeled garlic cloves loosely in a piece of foil rubbed with a dash of olive oil. Roast for about 30 minutes, until garlic is soft and fragrant.

In the meantime, peel outer skin from fava beans and discard peel. Place peeled beans in a food processor with lemon, salt, and pepper. When garlic is finished roasting and has cooled just enough to handle, squeeze garlic into the mix. Pulse and puree until mixture is uniform, scraping down the sides as you go. I like making it smooth, but have enjoyed similar spreads that were left chunkier, it's totally up to you and your tastes. Turn oven up to 400 F.

Taste and adjust salt and lemon. Slice baguette into 1/3" to 1/2" slices. Brush with a tiny bit of olive oil, if desired. Spread fava bean puree evenly over each slice and line them up on a baking sheet. Top each with an olive half. Toast in the oven for about 15 minutes, or until hot and just beginning to brown.

Serve immediately drizzled with remaining olive oil for garnish.

Summer Vegetable Lasagna

2011-07-29T18:03:00.000-04:00

Spelt lasagna noodles and roasted tomatoes ready to go!

Wondering what to do with a bumper crop of zucchini and tomatoes? Try this improvised version of a classic favorite. I am using whole spelt noodles (from VitaSpelt) to keep it really healthy and nutritious. Thinly slice the veggies you have, broil them, and layer them with the cooked pasta and whole cheese from pastured cows. Rather than sticking to just my suggestions, use any summer vegetables that tempt you-- artichokes, spinach, chard (the leafy stuff you can saute, not roast, of course), carrots, parsnips, onions, whatever is in season and abundant near you will go just fine.

Instead of a heavy, slow-cooked tomato sauce, roasted Roma tomatoes will keep this lasagna summery and fresh. For cheese, a classic combo of ricotta and mozzarella is always welcome, but don't be afraid of substituting chevre in the middle or provolone on top. Maybe there is fresh farmer cheese at the greenmarket. Maybe there is something else that strikes your fancy--sun-dried tomatoes, olives, or roasted peppers? Follow this basic formula, whichever you choose. Serve it with some simply dressed greens

Try using a few varieties of summer squash

Summer Vegetable Lasagna

3-3 1/2 lb Roma tomatoes
4 T+ extra-virgin olive oil
2 tsp garlic, minced
sea and freshly ground black pepper
1 pkg spelt lasagna noodles
2 lb assorted zucchini and summer squash
10-15 leaves fresh basil, washed
1 15 oz container pasture-raised ricotta
3 cups shredded provolone cheese

Preheat oven to broil. Put a big pot of lightly salted water on the stove to boil. Line a sheet pan with aluminum foil to prevent a nasty clean-up.

Slice the tomatoes into 1/3" thick slices and transfer them to the lined sheet pan. Add a tsp of the minced garlic and about 2 Tbsp olive oil. Season with salt and pepper and gently rub tomatoes with seasonings with clean hands until evenly distributed. Place under the broiler for about 20 minutes, until lightly browned.

Transfer tomatoes to a mixing bowl. Thinly slice summer squash the long way (1/4"-1/3" thick slices?). Transfer to the pan that the tomatoes were in and season with the remaining oil and garlic, as well as sea salt and pepper. Broil these for 15-20 minutes, or until tender. Let cool and switch oven to 350 F.

Cook pasta according to directions. While pasta cooks, prepare a 9"x13" lasagna pan. Lightly oil with extra-virgin olive oil.

Layer lasagna in baking dish beginning with a layer of tomatoes and basil leaves, then pasta, then summer squash, pasta, ricotta. Repeat pasta and veggies. Be sure to layer the tomatoes on thick in the middle, so lasagna is saucy and fresh at the same time. Discard excess tomato juice in bowl (or use it in minestrone) Finish with some tomatoes, then top with shredded provolone.

Bake covered at 350 for 20 minutes, then uncover and bake for 10-15 minutes more.
Let rest 5 minutes and serve.

Hot Cherry Salsa

2011-06-30T15:59:00.001-04:00

Spice up your July 4th celebration by bringing something new and exciting this year. I love this salsa the best when cherries are super sweet and dark red, like right now. The chile adds some heat and the scallions, garlic, and cilantro make it savory. This is great with tortilla chips and is also great with grilled fish or pork. Happy 4th of July!

Make a big batch, it's good!

Hot Cherry Salsa

makes about 4 cups

2 cups pitted and chopped cherries
1 cup diced tomatoes
3 minced scallions
1 jalapeno, minced (seeded for less heat)
1 large clove garlic finely minced
1/4 cup chopped cilantro
1/4 t ground cumin
1/4-1/2 t sea salt
dash of cayenne
1 t freshly squeezed lemon juice
1 T red wine vinegar
1 T extra-virgin olive oil
hot sauce to taste

Combine ingredients well in a bowl. Cover and let rest for 30-60 minutes before serving. If you want to make it ahead of time, chill until about 30 minutes before serving. Freshen with some lemon or lime juice and serve.

Fried Green Tomatoes

2011-06-28T16:06:00.002-04:00

Make it elegant and serve with creme fraiche and pea shoots.

One of the great things about shopping for produce at the greenmarket versus the supermarket this time of year is the variety and abundance. Right about now, the purple, yellow, and red carrots are being pulled up for market and the varieties of summer squash are vast, ranging in color from pale, pale yellow to deep, dark green. Things you may have never even seen before are available and waiting to be tried. Soon there will be big bunches of dill flowers and hundreds of peppers in every shape, size, and color.

Commune cuisine at its finest!

This past weekend I was reminded of one of my Southern-inspired summer favorites--fried green tomatoes. The hard green tomatoes piled in a crate looking meek and lonely next to the fancy and exotic heirlooms wooed me with their simplicity and humble presentation. I filled a bag right away. Fried green tomatoes are a symbol of summer sun and relaxation to me. Served with some kale, and smoky vegetarian pinquitos beans and rice, these sour and savory morsels don't last long at my table.

Fried Green Tomatoes

10-12 firm, green underripe tomatoes (ripe, green heirlooms are watery and don't come out the same)
1 1/2 c yellow cornmeal
1 c whole wheat or oat flour (or corn flour for gluten-free)

One of those little buggers began to ripen overnight!

1 T Cajun seasoning (opt.but good!)
1 t garlic powder
1 t sweet paprika
1/2 t sea salt
1/4 t freshly ground black pepper

1 egg (opt.)
1 1/2-2 cups almond milk, soy milk, milk, or water

expeller-pressed canola/sunflower/safflower oil for frying (a cup or so)

I fried it anyway.

Wash and core tomatoes and slice into rounds about 1/3" thick. Set aside. In a shallow bowl or on a plate, combine cornmeal, flour, Cajun seasoning, garlic powder, paprika, salt, and pepper.

If using egg, whisk together egg with liquid in a medium bowl. Start with 1 1/2 and as you dredge and fry, add more liquid if you are running low. Without egg, just put the full 2 cups liquid in a bowl.

Heat a 1/2 inch of oil in a frying pan and set up a plate with paper towels for draining. When a pinch of flour sizzles, oil is ready. Dip tomato slices in liquid and dredge in the cornmeal mixture, creating a nice, thick layer. Place in the oil to fry. Continue until pan is full, but not overcrowded.

Fry for about 4 minutes, flip, then fry about 3 minutes more. Transfer to paper towels to drain and season with salt while hot. Fry remaining slices in batches. Dredging the upcoming batch while a batch is frying will save time.

Tranfer drained tomatoes to a warm oven, uncovered to keep hot.

Serve with hot sauce, ketchup, creme fraiche and pea shoots (my favorite), or mustard. They are great as sandwiches the next day, too.

Oven-braised Basa in Tomato Coconut Sauce

2011-06-10T12:38:00.001-04:00

Still saucy and brilliant colored even in low light!

This hot weather makes me crave fish, tropical fruit, veggies, and all things fresh and even a little bit exotic. Caribbean flavors work great for dining under the blazing sun. Whether it's fruity, curried, sweet and spicy, seafod-inspired, or grilled and glazed, they all just seem to work great after a hot day. Here is a recipe inspired by a traditional Dominican recipe for red snapper. I have adjusted the ratio of tomatoes and coconut and ditched the mercury-laden snapper for mild and ecological basa fillet.

Basa fillet also known as swai, is a fish listed as a "Best Choice" option by Seafood Watch. The mercury levels are low, the farming methods are ecological, and the price for mine was 7.99/lb, which I consider a fresh seafood steal.

The ingredients are simple and this is a pleasure to make--very little chopping. The tomato-coconut sauce is balanced and delicious and just may be a recurring theme in my 2011 summer kitchen. I am seriously considering rice and beans in this sauce.

Oven-braised Basa in Tomato-Coconut Sauce

Serves 4

1 1/2 lb-2lb basa fillets, rinsed and patted dry with fillets sliced into thirds or smaller chunks
Juice of 2 limes

2 T extra virgin olive oil
3 t minced fresh garlic
1 med. White onion, sliced into thin sauté slices
1 lg celery stalk, julienne
1 can tomato paste
1 can coconut milk
1 vegetable bouillon cube (get the health food store kind--no msg/additives)
2 bay leaves
1 large tomato, seeded and julienned

2 c cooked long-grain brown rice

½ c chopped cilantro

Squeeze lime juice over fish fillets, using ½ lime per fillet. Set aside.

In a deep skillet, heat oil on medium. Cook garlic, onion, and celery for 10 minutes, stirring occasionally.

Stir in tomato paste and cook 2 minutes, while stirring and mashing paste up.

Add coconut milk, bouillon, and bay leaves. Simmer for 10 minutes, stirring occasionally, and incorporating coconut milk into tomato paste and dissolving bouillion.

Stir in sliced tomatoes, and add fillets, skin side up, gently pushing them into the sauce. Simmer 5 minutes or until fish flakes easily with a fork.

Transfer fish to a warm plate and cover.

Turn up heat and reduce sauce about 5 minutes, or until slightly thickened.

Serve fish and rice with sauce ladled over. Garnish with chopped cilantro.

Chive and Lemon Zest Vinaigrette

2011-06-02T13:24:00.002-04:00

salad of the season

It is really getting hot out there! The sun is starting to be downright sweltering. The a/c's are cranking and the parks are full of loungers. Local veggies are starting to come into the markets and I'm getting psyched for veggies to be overflowing onto my table every week! Salad season is upon us and I'm ready for some new salad inspiration.

To maximize the bounty of the season, focus on veggies as the main event on your dinner table. Choose colorful veggies that aren't necessarily considered salad veggies and toss or compose them with interesting greens and a simple delicious dressing. Zucchini and crookneck squash are sweet and tender when fresh from the farm and are delicious raw. Tender, thin asparagus is wonderful chopped onto greens and soon, in-season corn will be tender and sweet enough to cut right off the cob into a salad for a sweet crunch.

Since it is still technically spring, you may need to blend greenmarket and supermarket veggies to make your salad. Maybe buy some arugula and Boston lettuce and toss with long carrot shreds, local herbs and asparagus. Before the sweet basil and pungeant herbs come in, let's take advantage of local chives and some organic supermarket lemons for a simple and delicious dressing that goes on almost everything. Top with toasted sunflower seeds for a seasonal, gourmet touch. Serve your great salad this hot, late-spring weekend and get seasonal!

Chive and Lemon Zest Vinaigrette

1 t garlic, grated on a microplane or finely minced

1/2 t finely zested organic lemon peel (on a microplane or grated and minced)

2 T Dijon mustard

2 T agave nectar

juice of 2 lemons (the one you zested and one more?)

4 T champagne vinegar (or white wine vinegar if you can't find it)

1/2 t sea salt

freshly ground black pepper

1/2-3/4 c extra-virgin olive oil

1/2 cup snipped chives

Set up a weighted and non-slip mixing bowl to mix the dressing. If you don't have a weighted bowl, fold a damp paper towel or work towel under the bowl so it won't slip.

Combine garlic, lemon zest, Dijon, agave nectar, lemon juice, champagne vinegar, sea salt, and black pepper in the bowl. Whisk it together using your dominant hand. With your other hand, slowly drizzle in 1/2 cup of the olive oil while you are whisking the ingredients. Taste for seasoning and add more sea salt, lemon juice, and olive oil to taste. Fold in chives and dress your favorite vegetables.

Freshly Caught Rainbow Trout 2 Ways

2011-05-06T12:23:00.000-04:00

Good old-fashioned brook trout has become a regular part of my spring ritual. With a husband who can't stand to be in the city on opening day of fishing season, I have become accustomed to the excitement and drudgery of preparing freshly caught fish. Wielding my sharpest knives, yesterday I dove into a tray of nine, that's right NINE rainbow trout, two of which were gigantic. With my Grandmas's beer batter in mind, I thought I would improve upon the recipe by adding Old Bay, cornmeal, and some other impromptu additions.

In the midst of filleting all those fish and prepping my batter, I notice how adorable a cut through the cross-section would be on such a small, light pink fish, so I tried it. Making little steaks seemed like a great experiment for my enthusiastic audience (husband and my parents) and also it was one less fish to fillet. The tiny fish steaks were cute but it was tough to remove all the rib bones, so beware and warn diners when you serve this. Nonetheless, I decided a little fish steak appetizer while I was battering and frying would be the perfect way to entertain myself and my family. Make these both and serve with a simple tomato-cucumber-green pepper salad.

Beer Battered Trout

1 room temperature beer
1 cup flour
1/2 cup yellow cornmeal
2 t Old Bay Seasoning
1/2 t garlic powder
1 t paprika
1/2 t sea salt
2 t agave nectar or honey
expeller-pressed canola or sunflower oil for frying
trout fillets, rinsed and bones removed

Mix ingredients together in a large mixing bowl, adding a bit more cornmeal if too thin or a bit more beer or water if too thick. The mixture should be like a thick pancake batter.

Heat oil for frying. Put trout pieces into the bowl and gently mix so fish pieces are well coated with batter. Fry in batches and drain on paper towels.

Trout Steak Appetizers

1 5" bamboo skewer for each fish steak

a small trout cut into 1" thick steaks, with as many bones removed as possible

2 T tamari

1/2 t dried lemongrass

1/2 t dried ginger

1 clove garlic

2 T extra-virgin olive oil

1 t rice wine vinegar

Soak skewers in a bowl of cold water. Carefully remove rib bones from each fish steak. Rinse and set aside. Whisk tamari, lemongrass, ginger, garlic, extra-virgin olive oil and rice wine vinegar. Marinate fish for 30 minutes-2 hours. Skewer each fish steak sideways and arrange neatly on the skewer.

Heat a saute pan on medium high. Sear fish 2 minutes on each side. Finish with fresh lemon juice and serve.

Artichoke, Asparagus, and Butter Bean Salad

2011-05-01T19:20:00.000-04:00

Spring has sprung, the veggies are looking decent, and my sick computer is well again. Don't think for a second I haven't been cooking. I have been stir-frying, roasting, broiling, and grilling throughout my entire blog absence. To celebrate the season that seems to finally be here, this is a simple entree salad or side dish that takes only a few quick minutes to make and it is excellent.

Artichoke, Asparagus, and Butter Bean Salad

1 package (or can, drained) artichoke hearts, sliced in half
1 shallot, sliced
1 can butter beans, drained
2 T extra-virgin olive oil
1 1/2 t white wine vinegar
1/4 t sea salt
freshly ground black pepper
2 bunches asparagus, washed and cut into 2-3" segments
1/4 c sliced almonds, lightly toasted
juice of 1/2 lemon

Preheat oven to broil.

Prep ingredients, tossing artichokes, shallot, beans, olive oil, vinegar, sea salt, and black pepper. Line a broiler pan or baking sheet with foil and distribute seasoned vegetable mixture evenly on the foil in a single layer on half of the sheet. Toss asparagus in the bowl with remaining marinade and distribute them evenly on the other side of the baking sheet.

Broil 7-15 minutes, depending on the strength of your broiler. Check it after 7 minutes. It is done when the veggies are browning at the edges and the beans are beginning to split. The asparagus may cook fast and need to be pulled out sooner than the other veggies.

Let cool for few minutes and finish with lemon juice. Top with toasted almonds.

Tapas Time--Artichoke-stuffed Tomatoes

2011-03-24T12:29:00.002-04:00

eggplant deliciousness on bread topped with a quail egg and chive

I'm always thrilled when someone wants to go out for tapas. I love tapas. The various small bites of flavor are captivating and I love the entire experience. I love having a huge variety and getting just a bite of everything. I love many different tastes at one sitting. Tapas are an excuse to have a bunch of really great snacks and call it a meal. The process, the slow-down, the savoring of each bite, and the wine thrill me to no end. Apparently tapas began in Andalusia as something to place over your drink to keep the bugs out. There was always one bite served with every drink and the tradition evolved into a cultural experience. Using the freshest, most seasonal stuff around at the moment, tapas can be anything prepared simply and seasoned properly. Plating and presentation are important and go along with the slow eating, appreciation of each bite, and the savoring of the experience.

Fun for couples or groups of any size, tapas-style dining changes the pace of things and gets us to sit back and enjoy. The Spanish dining philosophy of 'Eat When You Drink, Drink When You Eat' isn't lost on me. I love following this rule and do it whenever possible or practical.

Last weekend, when good friends were visiting from D.C. and we were needing a good spot to catch up, we did just that.

fresh anchovies, briny, sweet, steamed to perfection, and dressed with lemon

On a Friday night in Greenwich Village, we were expecting a long wait when we saw the jam-packed tapas bar over-flowing with diners. As luck would have it, our 30-minute wait became about 10 minutes and we were seated at a tall 3-top in the front with a perfect view of the Bleecker St. bustle.

the remains of my seared tuna and a cheese stick to beat all cheese sticks. . .artisanal Spanish cheese, breaded and fried

My friend, another Katie, wisely ordered everything from the specials board first. We then revisited the menu for a few last nibbles. Kurt ordered the wine, the details of which I have lost, but it was fantastic, too. Maybe a tempranillo? Nonetheless, everything was delicious and we left happy, but not too stuffed, which is another perk of having all small bites.

Here is a recipe that I made up inspired by a traditional tapas recipe of stuffed tomatoes. The old version is filled with breadcrumbs and aioli and are concasse'd (blanched to remove skin). I like the skin and wanted to add the artichokes in as flavor perk. I kept going by adding almond meal and marcona almonds on top until Voila! Artichoke-stuffed Tomatoes...

Artichoke-stuffed Tomatoes

1 pkg Campari tomatoes (or about 8-10 golf ball-sized tomatoes), cherry tomatoes could be a substitute
Sea salt and freshly ground black pepper
4 T extra-virgin Spanish olive oil
1/4 cup minced onion
3 artichokes, carved down to the hearts and squirted with lemon juice and diced (or 3 canned or frozen artichoke hearts, diced)
1 T dry white wine
1/3 cup whole grain bread crumbs
3 T almond meal or finely chopped almonds
3 T mayonnasie or Veganaise, whatever your preference
2 T freshly squeezed lemon juice
2 T freshly minced parsley
1/2 t Spanish paprika (sweet or hot)
8-10 Marcona almonds (or 8-10 regular almonds, soaked for a minutes in olive oil and a bit of sea salt)

Wash, dry, and prepare your tomatoes, by slicing off just the tops and setting them aside. Gently scoop out seeds and pulp from the tomatoes with a small melon baller or a grapefruit spoon.

Preheat the oven to 400 degrees.

Oil a baking dish and arrange tomatoes upright in dish. Lightly salt and pepper them and set aside.

In a saute pan, heat oil and cook onion for 2 minutes on medium. Add garlic, stir one minutes, then add diced artichoke hearts and wine. Cook on medium for 10-12 minutes, if using canned or about 20 minutes, if using fresh. When tender and fragrant, turn the heat up a little bit and add breadcrumbs and almond meal. Season with salt and pepper. Let cool for a few minutes, then add mayo/Veganaise, lemon juice, and parsley. Taste and adjust seasonings.

Carefully fill tomatoes using a small spoon and mound filling a little over the top, if possible. Top each with a light dusting of paprika and sink an almond into the top.

Bake, uncovered, for about 25 minutes, or until browned and bubbly. Beware to remove them if the almond begins to burn or if the tomatoes begin to collapse.

Let cool for 5 minutes and serve!

Vegetable Guinness Stew

2011-03-15T23:07:00.005-04:00

The Guinness meets the stew!

This week is the last week of winter and the week of everyone's favorite Irish holiday. Since usually I try to avoid the frat boy-style, drunken helter-skelter of New York City on this notorious day, but still like to enjoy some authentic Irish flavors, this year I celebrated with friends the weekend before. A little cooking and a few people hanging out was the perfect way to catch up and slurp up one last meal of winter vegetables . With a little motivation and some nice root vegetables I was inspired to make not just corned beef and cabbage, but also a vegetarian Guinness stew encouraged by the flavors and seasonings of the traditional Guinness beef stew that is typically found on pub menus world-wide. The rest of the spread took care of itself since Irish food and drink are pretty simple and straightforward.

It's not Guinness. It's Chocolate Guinness Pudding!

My gracious guests arrived with freshly baked Irish soda bread, sharp Irish cheddar with crackers and Branston pickle, and brace yourself... chocolate Guinness pudding served in beer glass and topped with whipped cream with Guinness reduction folded in to top off the 'glass of Guinness' look. We guzzled some Guinness, Black and Tans made with Smithwicks, and an adventurous Irish Whiskey cocktails made with freshly juiced ginger and oranges.

Prepping my mise

We ate, drank, and were merry and so I won't miss participating in the actual St. Patrick's Day one bit. I got my fill and got to catch up with good friends and will enjoy these hearty leftovers at home in peace this Thursday. Whether you are staying in or going out, this one is worth a try. This recipe was a big hit and I just may have to make it part of my annual repertoire.

Vegetable Guinness Stew

4 T extra-virgin olive oil (or Irish butter, if you want)
1 large onion, cut into chunks
2 leeks, washed and sliced
1 t minced garlic
1 1/2 lb medium Yukon Gold potatoes, peeled and quartered
2 lb parsnips, peeled and cut into large chunks
1 white turnip, approx. tennis ball sized, peeled and cut into large chunks
2 lb carrots, scrubbed and cut into large chunks
about 10 oz halved or quartered white button mushrooms
1 small head savoy cabage, shredded
2 springs rosemary
2 tsp sea salt
freshly ground black pepper
2 16oz. cans Guinness
3 T tomato paste
1 2" piece of orange peel
2 t vegetarian Worcestershire sauce or tamari
enough water to cover, if needed

In a large stock pot, warm olive oil and add onion and leeks. Cook a few minutes to soften, then add garlic and cook 5 minutes.

Add veggies, rosemary, salt, and pepper. Stir to mix them all up and cook for 10-15 minutes. Add Guinness, tomato paste, orange peel, worcestershire or tamari, and just enough water to cover the vegetables. Bring to a boil, stir, then immediately lower heat to low and partially cover. Cook for about 4 hours on very low heat. Stir every now and again very gently, trying not to break up the root vegetables.

Taste and season for salt and pepper. Enjoy a hearty bowl with some bread and Irish butter.

Lavender Syrup and the Promise of Spring

2011-03-01T21:11:00.001-05:00

Lavender Syrup in the Making

Well, we have almost made it through this blizzard-y, windy, snowy, cold winter. I refuse to invent one more creative use of cabbage or winter squash. I have no interest in it. I quit winter foods. Some of my clients have been hitting the salad and green juice pretty hard and that is inspiring me to get in gear for the best food seasons ahead! You know it's the beginning of March when you are craving alfalfa sprouts, crisp salads, and tomatoes that don't taste like styrofoam. Since it is a bit premature to go greenmarketing and there is no good fruit or local leafy greens, I thought I would brainstorm with some dried lavender, still preserved from those far off sunny days that seem like a such a dream.

Lavender is a bushy plant that is most often used in candles, essential oils, teas, and potpourri. It has a uniquely pungent floral scent that is unmistakable. Lavender is also an edible plant and is probably most commonly used culinarily as a tea. Great iced or hot, the strong flavor is best when diluted by black, green, or chamomile tea. It is known as a stress-relieving and calming herb and good as a bedtime tea.

Using small amounts of lavender in baked goods, shortbread, marinades, salads, and as a vegetable seasoning is becoming more prevalent as lavender and other floral infusions have become trendy ingredients. Another common use of fragrant culinary flowers is making a simple syrup infused with the flower, creating an aromatic syrup used in desserts and cocktails.

Here is a recipe for lavender syrup that is fantastic in a martini and exquisite over vanilla ice cream and lemon pound cake. If you decide to try this out or cook with lavender, make sure your dried lavender is not sprayed with pesticides, organic, or approved for culinary purposes. Some may be sprayed with un-food-safe chemicals, if not.

Lavender Syrup

1/4 cup dried lavender buds
1 cup turbinado sugar
1/4 t sea salt

Combine ingredients in a saucepan and stir to combine. Heat on medium-low until sugar is dissolved, stirring occasionally. Let it cool for a few minutes, maybe 20? Place a wire strainer over a large liquid measuring cup and strain the syrup into the measuring cup carefully. Use on all vanilla or lemon desserts, bake with it and use as an extract, make fancy cocktails, or try drizzled on fresh fruit. Store sealed in the refrigerator for 6-8 weeks.

Dark Chocolate Cheesecake

2011-02-10T15:14:00.000-05:00

Here is an easy dessert that you could make this weekend for your Valentine. It's easy and decadent. Serve it with strawberries and raspberries and maybe some hot fudge sauce. It's a great recipe find that turns out beautifully. Sweets for your sweet!

Dark Chocolate Cheesecake
Adapted from Bon Appetit, Oct. 2006
About 12 servings

Crust:
24 chocolate wafer cookies (from a 9 oz pkg)-- I use-*Mi-Del*
1 T sugar
¼ cup butter, melted

Filling:
1 9.7oz Scharffen Berger 70% Bittersweet Chocolate, chopped
4 (8 oz) pkgs cream cheese, room temperature
1 ¼ cups+2 T sugar
¼ cup unsweetened cocoa powder, good quality
4 large eggs

Whipped cream and chocolate curls for topping
Strawberries and raspberries for garnish

Preheat oven to 350 F. Butter a 9” springform pan with 3” high sides.

Blend cookies a food processor until finely ground. Add sugar and melted butter until well-blended. Press evenly into the bottom of the springform pan. Bake just until set, about 5 minutes. Cool while you make the filling. Leave the oven at 350 F.

Melt chopped chocolate over a double boiler. Let cool a bit until lukewarm, but still pourable. Blend cream cheese, sugar, and cocoa powder in food processor. Add eggs one at a time. Fold in lukewarm chocolate and then pour the filling over the cooled crust; smooth top.

Bake until center is set and appears dry, about an hour. Let cool 5 minutes. Run knife around edge to loosen. Cover and chill overnight.

To serve, transfer to a platter and let sit at room temperature for 2 hours. Top with whipped cream and chocolate curls to serve.

Kale and Mustard Greens with Vidalia Onions, Capers, and Pecorino

2011-02-05T15:53:00.000-05:00

Okay, it seems like there are about a thousand inches of snow on the ground and, apparently, every Tuesday we get at least another few inches, if not a few more feet. Maybe we should start calling it 'blizzard Tuesday'. It's slushy outside by day and gets icy every evening. The only shoes I have worn since New Year's are rain boots and snow boots. On the culinary front, things aren't looking much better. The produce is all onions, cabbage, and potatoes. Brown and white winter foods and comfort foods like bread, potatoes, noodles in broth, and dessert is all there is right now, and it's sort of all that sounds good. Gee, people (myself included)! It's time to brighten things up a bit. Winter doesn't last forever!

If you have never tried mustard greens, I highly recommend doing so!

Envision yourself on the hottest day of the year and looking forward to crisp sweater weather. Okay, now it's not so bad. Let's sprinkle a little of that positivity into the pot. Have some hearty winter greens and get some chlorophyll back in your system. I love mustard greens, but if you can't find them, substitute more kale or some collards or dandelion.

Kale and Mustard Greens with Vidalia

Onions, Capers, and Pecorino

3 T extra-virgin olive oil

1 lg clove of garlic, minced

1 vidalia onion, sliced

1/4 cup capers, drained

1 bunch kale, washed and roughly chopped, discarding tough stems

1 bunch mustard greens, washed and roughly chopped, discarding tough stems

1/4 t sea salt

lots of freshly ground black pepper

1/4 cup freshly squeezed lemon juice

pecorino romano cheese, shaved or grated for the top

Warm oil on low heat in a large pot. Add garlic and cook for about 5 minutes over medium-low heat, until fragrant. Add onion slices and turn the heat up a bit to medium. Cook about 10 minutes until soft and beginning to brown. Add capers and cook 2 more minutes. Add the greens and sea salt, stir and cover. Cook on medium-low heat for 12-15 minutes, stirring occassionally, until greens are wilted, tender, and fragrant. Add pepper and lemon juice, then taste and adjust salt, if needed.

Serve and top with pecorino.

Mable's Smokehouse

2011-01-29T13:06:00.000-05:00

Southern-style comfort food isn’t hard to come by in Brooklyn these days, but Mable’s Smokehouse, which just opened on North 11th and Berry in the Greenpoint/North Williamsburg area, is offering something unique in the way of experience and style that doesn’t take itself too seriously. Offering up excellent sandwiches and platters, with an exceptional array of sides and desserts, you can get down to Waylon Jennings music while chatting it up at with your friends at one of their long wood-planked communal tables or sit up at the comfortable wooden bar while an old western plays silently on the television for some extra country vibes.
Owners Jeff Lutonsky and Meghan Love have achieved that balance between casual comfort food in a relaxed and friendly atmosphere with a modern, cool edge. In classic Williamsburg fashion, they scored a huge raw warehouse that used to be an old tonic water factory and with clearly a creative eye and good sense of space, they have crafted this raw spot into a warm and comfortable destination that combines an urban sense of style and old-fashioned country comfort. With a desire to preserve his grandmother, Mable’s, recipes, Lutonsky has carefully crafted the menu to reflect home-style Oklahoma cuisine. With a nod to the rustic urban beauty of roughed –up exposed brick and the clean lines of a cool warehouse space, Mable’s is a great spot for a hearty weeknight meal or perfect for meeting a large group of friends.
Offering both sandwiches and platters featuring pulled pork, brisket, ribs, Schwab’s Oklahoma hot links, and even an out of this world vegetarian sloppy joe, Mable’s has really done it. The prices are on the low end with a hefty sandwich, condiments, and choice of one side running ten bucks. They also have a late night bar menu that features some real down-home comfort with Frito pie and Velveeta Ro-tel dip as well as pulled pork and brisket tamales. Vegetarians, have no fear! The veggie sloppy joe is truly fantastic and there are numerous sides for you to choose from. Stop in for a Coors banquet beer and introduce yourself to your new favorite Williamsburg spot.

Mable’s Smokehouse
44 Berry Street (entrance on North 11th)
Williamsburg, Brooklyn (718) 218-6655
mablessmokehouse.com

Brrrr. Haven't Seen the Sun (chokes) for Days.

2011-01-23T22:47:00.009-05:00

Italian Treviso on the left, American Treviso on the right!

After much anticipation, followed by a bit of procrastination, I waited until the coldest weekend of the year thus far to research my first published article outside of my blog. It turned out great, thankfully, but Friday was certainly one frigid Brooklyn adventure.

As I hopped around Brooklyn on bus, train, and foot, seeking cozy spots for cold weather dinner and drinks, I saw some exciting and some not-so-exciting spots and feel like I may have uncovered some gems, as well as personally black-listed some holes. I finished my day meeting friends for dinner and drinks in Bushwick, Brooklyn WAY off the beaten path at a hip little cabin-style joint called Northeast Kingdom. It did make the article based on great ambiance and decent food, but mostly because of the nifty little salad that follows below. Then, today, while 80% of this country was glued to football, I bravely ventured out in the 17 degree temperatures to hit Eataly, Mario Batali's new(ish) Italian enclave which is a gorgeous and vibrant indoor marketplace with an Italian-style bustle. Adventurous, aren't I? What a weekend!

Look at this stuff! Am I in Manhattan in January or Italy in June?

Eataly was certainly the highlight of it all, though it wasn't what I was writing about...I was just there for my own benefit, really. From the moment I entered, Eataly wowed me with the bushels, baskets, and mounds of gorgeous produce displayed in a very European fashion. They had an exhausting assortment of fruits and squash, sun-dried tomatoes (both red and yellow), exotic citrus including citron and bergamot, and any continental specialty item you can dream of. The Italian soda/juice department was just as tempting as the wine section. The shapes and colors in the pasta aisles were astounding. The cheese...the cheese...more varieties of fresh mozzarella than I can count on both hands...the cheese...

Egg Pasta

Just one of many tempting pastry cases.

I managed to maintain some level of decorum and only bought a few affordable items I know I will use in the near future. The charcuterie, meat, and fish sections were tempting but I knew not to even start or I would leave with more than would be eaten at my house this week. This place is seriously food paradise. I spotted a huge gluten-free import section which is useful for some, tons of handmade sauces, pastas, desserts, and more. In the manner of a real Italian marketplace, there were cases of teeny tiny beautiful desserts and pastries, not to take home, but to stand at one of the many counters and enjoy with a properly pulled espresso.

The crowds moved at an Italian pace, which strangely didn't make me nuts here. Anywhere else, that would have evoked my classic New York 'sidewalk rage'. Not here. I moved leisurely with the crowd and was able to navigate my way just fine. Even the crowded counters with people sucking mussels and sipping Montepulciano in the middle of the pathways only added to the truly European feel that Eataly provides.

There are also various restaurants, an Italian bakery, a gelateria which took all of my self control to bypass, and a serious Lavazza espresso presence as well as aisles of chocolates, jams, sauces, and condiments everywhere.

When I got home, all I wanted was a glass of wine and some simple, Italian-braised veggies to be eaten with leisure. I had some basics and one killer cheese. Isn't that what a simple Italian meal is all about? What a glorious day of goodness!

While there, I was able to pick up a bag of sunchokes and some red endive, something I normally wouldn't even attempt to find. In order to duplicate our best dish of Friday night, I needed them and they just came to me. I am meant to duplicate this salad.

So...to return to Northeast Kingdom on Friday night, I wanted to mainly research the place and be able to write a good

Another day, another wheel of Parmigiano Reggi

blurb about it's coziness. We met some friends there and ordered a small assortment of goodies. It was all fine and fairly decent, but the shining star of this meal, everyone agreed upon.

Roasted Sunchoke and Roasted Red Pepper Salad with Fourme d'ambert dressing and Red Endive.

I know. Get out of here. Yes, that is what we ate and it was amazing. Thank goodness Eataly provided me with those sunchokes and red endive. It was indeed a salad meant to be at my table. Here is my version of what we had. If you have trouble finding the red endive, substitute regular green endive. Texturally, you could substitute the sunchokes (aka Jeruselum artichokes) for fingerling potatoes, but flavor-wise the sunchokes are an integral ingredient. Try to find them if you can.

Roasted Sunchoke and Roasted Red Pepper Salad

with Fourme d'ambert Dressing and Red Endive

1/2 lb sunchokes/Jeruselum artichokes, well-scrubbed

2 medium red bell peppers

1 T+1T extra-virgin olive oil

sea salt and black pepper

1 t minced garlic

2 red endives, end trimmed off and leaves halved once into 2 square-ish pieces (halved the short way)

Dressing:

about 1/4 cup Fourme d'ambert cheese (or good gorgonzola if you can't find it)

1/2 t minced garlic

2 t fresh lemon juice

1 t honey

2 T white wine vinegar

2/3 cup extra-virgin olive oil

1/4 t sea salt

freshly ground black pepper

Preheat oven to 400 degrees. Halve sunchokes the long way and transfer to a mixing bowl. Rub with 1 T extra-virgin olive oil, garlic, and a bit of salt and pepper. Transfer to a baking sheet and arrange on half of it. Rub the red peppers with the other tablespoon of olive oil and arrange on the other half of the baking sheet.

Roast 30-40 minutes, until sunchokes are tender and red peppers are soft and skin's blister. Transfer peppers to a mixing bowl while still hot and cover with plastic wrap, tightly. Set aside for 20 minutes. Let sunchokes cool and transfer to a mixing bowl. Add prepped red endive.

Make dressing while waiting for peppers to finish resting by blending ingredients in food processor or blender. Set dressing aside.

After about 20 minutes, peel skin from red peppers and de-seed. Slice into long elegant strips about 1/4 inch wide. Add to endive and sunchokes.

Toss with dressing, starting with about half of it. Add more to your personal taste and grind a bit of fresh black pepper on top. Serve immediately.

'Chocolate by the Bald Man' and a Good Omelette

2011-01-20T11:30:00.000-05:00

Max Brenner in NYC

Yesterday, I met a friend who was passing through the city for work at Max Brenner off of Union Square to say hello and catch a cup of coffee and some breakfast before me moved on with our own day's agendas. I often pass by and wonder what the story is with a place whose subtitle is "Chocolate by the Bald Man" and it seemed it could be a great spot to meet a fellow adventurous foodie friend. The fragrance of chocolate rolls out of the heavy wooden doors to the passers-by and the window displays are quirky. Those things are enough to pique my curiosity but for some reason I had never gone in to check it out until yesterday.

A simple bowl of granola.

We walked in and were immediately enveloped in an invisible chocolate-scented cloud. Whoa. We walked past big barrels of dark, milk, and white chocolate being mixed with a paddle. There were brown pipes along the ceilings and walls and we wondered if there was actually chocolate flowing through them. Probably not, but the effect was pure delight. I commented at a point that I felt like I was in Willy Wonka's chocolate factory. Everyone was friendly and the pastry case was filled with everything from chocolate and roasted marshmallow dessert pizzas to big plastic syringes filled with their own house-made chocolate ganache made to be injected directly into a choco-holic's mouth (only $3.95, by the way!) There were cookbooks, souvenirs, and assorted chocolate novelties, as well as serious and straightforward chocolate wares.

A light breakfast complete with chocolate

The novelty was entertaining but, both of us ended up ordering more practical fare, a spinach and goat cheese omelette for me, a bowl of fruit, granola, and yogurt for my friend. When the food arrived, alas, there was a well-sugared biscuit with a bowl of chocolate dipping ganache next to my omelette. The granola was placed before my friend in a huge stemmed chalice-type thing, complete with shaved chocolate all over the top and accompanied by a sugared biscotti. This place was a crack-up!
The food turned out to be pretty good, not the best I've ever had, but totally passable and the coffee was good. Prices were very reasonable. The place is definitely a novelty in which groups would have fun and it would be great for entertaining friends and family who are visiting from out of town. This chocolate fantasy was definitely a perk in my quiet January week. There are also locations in Las Vegas and Philly if you are interested in checking those out.

Spinach and Chevre Omelette a la Max Brenner

What is unique about this omelette is that the eggs and chopped spinach were incorporated together and filled with creamy, delicious chevre (as opposed to the spinach as part of the filling and plain eggs.). I thought it was a nice variation. Here is how they did it if you are interested in trying it out!

2 large eggs
1 cup minced spinach leaves
salt and pepper to taste
2 T butter
3 T chevre

Whisk together the eggs, minced spinach, and salt and pepper. Heat the butter in a non-stick pan and swirl pan to cover the bottom of the pan. Pour egg mixture into pan and turn heat to medium-low. When egg is about halfway cooked, dot the chevre in the middle and fold the egg over. Cover and cook 2-4 minutes, until eggs are cooked through and chevre is melty.

(opt.) Serve with chocolate sauce and a biscuit for dipping...

Some Cuisine of the Catskills

2011-01-11T17:40:00.009-05:00

"If I sit on the hearth by the fire and stare at them, maybe they will give me some attention."

It's been a cold and snowy 2011 so far and I've already been wanting a much-needed vacation or maybe just a break from the snowy, snowy city. Last weekend, we had the pleasure of being invited to our friends' ski chalet in the Catskill mountains. We drove the 2 1/2 hour trip during the second snowstorm of the new year knowing that once we arrived, it could snow all weekend and we wouldn't mind a bit. We were about to spend the weekend with great friends, great food, frosty air, and open sky.

Just some of Sweet Sue's pancake menu

The chalet is adorable and comfortable, has a cozy fireplace, and even has an outdoor hot tub perfect for frigid snowy nights. We enjoyed it almost as much as we enjoyed the company of the good friends we sat in it with (and their adorable dog, too, but he wasn't allowed in the hot tub). It was a welcome three-day procrastination from getting back to the grind in NYC and gearing up for regular life again now that the holidays are over. We ate and drank well the entire weekend, by both combining efforts at the chalet and hitting a few favorite local haunts that we love to visit when we are up that way. Both restaurants can be found in a nearby town, Phoenicia, NY, a quaint and tiny town nestled in the mountains full of cute and hip spots and colorful locals.

One spot we love is a quirky combo of a place called The Sportsman's Alamo on one side (great California-style Mexican) and Brio's (homemade, fresh Italian) on the other side. They are two restaurants that share a kitchen and allow you to order off either menu regardless of which side you have chosen to dine. Friday night after we arrived and unpacked, we headed straight there. My husband, Will, got his favorite menu item, which is incidentally the only thing he has ever gotten there. His pepperoni, onion, and green pepper calzone with fresh mozzarella and ricotta is the only thing he even considers when coming. I enjoyed my chipotle shrimp with a huge serving of fresh sauteed spinach as much as I did the the Chilean Cabernet. I was so immersed in my great meal, I can't tell you what our hosts got. Probably something delicious.

For our favorite Catskills breakfast spot we hit up Sweet Sue's Saturday morning, which has the most diverse and incredible pancake menu this side of the Hudson, as well as great coffee, outstanding house-baked breads and muffins, and just exceptional all-around brunch food. At our table, we had the biggest 1" thick pancakes I've ever seen. They never cease to amaze me. One order of blueberry and one order of chocolate chip for the boys. Two Greek omelettes for the girls and assorted sausage--handmade turkey sausage (the size of a hamburger!), classic beef/pork, and veggie sausage, as well. Bottomless cups of coffee rounded things out and we had to roll ourselves to the car.

The Porn Horns kicking back ready for another eating session.

Our hostess made two incredible lasagnas that night with a beautiful salad and we had flourless chocolate cake for dessert. On Sunday morning, she whipped up some lovely broccoli quiches without flinching, despite the fact that we were up late boozing in the hot tub. We ate assorted appetizers the entire time including quinoa tabouli with whole wheat flatbread, spinach artichoke dip (you know the one), local Hudson Valley tomato-basil cheddar cheese, the hostess' own marinated antipasti, semolina bread with olive oil and balsamic, and plenty of wine. I won't tell how much. Yep, we know how to do it. Now for that New Year's scale-back on the gooey food and gluttony.

The chalet kitchen was up and running the whole time.

Below is my favorite part of our huge appetizer spread. It was simple and delicious and my part-Italian hostess demonstrated delicious Italian simplicity by her choices of antipasti and pepper-marinating. It is the way to go for a light and delicious appetizer selection.

Hostess Antipasti Platter

1 6 oz jar roasted red peppers

1 clove garlic, finely minced

dash of dried oregano

dash of sea salt and freshly ground pepper

1 T+1/4 cup extra-virgin olive oil

1 cup oil-cured black olives

1 loaf really fresh Italian bread

1 t balsamic vinegar

Italian or Italian-inspired cheese (such as above mentioned 'Hudson valley-made tomato basil cheddar')

Drain the peppers and slice into thin strips or rings and transfer to a small bowl. Add minced garlic, oregano, salt, pepper, and a tablespoon of good olive oil. Toss together and let marinate. Refrigerate if you are making this well in advance (and you should! It gets better the longer it marinates.)

When you are getting ready to serve, warm the bread in a hot oven and set up the platter. Combine the remaining 1/4 cup olive oil with the balsamic and a pinch of salt and pepper and put in a tiny dipping bowl. Slice cheese into 1/4" thick squares or triangles, whatever makes sense for the cheese.

Arrange cheese, olives, oil, sliced bread, and marinated roasted peppers on a platter. It is simple to do and marvelous to taste.

Carrot, Kale, and Radish Salad with Yogurt and Mint

2011-01-06T15:38:00.001-05:00

December Greenmarket in NYC,These are some hearty little veggies!!

Lightening it up in the new year is usually both a blessing and a challenge. After all the heavy holiday foods and hearty winter dishes, it's hard to convert back to eating lighter fare, but also feels good to do so. While it's the new year and right about now most people try to go back to making better food choices, lots of seasonal vegetables are still mostly starchy (other than dark greens and cabbage, of course). I am talking root vegetables here. I love them so much. All of them. Rutabagas, parsnips, beets, sweet potatoes, taro root, celeriac. Yum, yum, yum! While they are all healthy and nutrient-dense foods, they are also pretty hefty and don't really go along with the "lightening up" theme.

Here is a seasonal recipe using roots that is along the lighter side of things. Radishes are cleansing, balancing, and great for digestion. Carrots sweeten it up and are easy to find organic. The dark leafy greens round it out.

Try a new recipe this weekend and follow through with those crazy resolutions.

Carrot, Kale, and Radish Salad with Yogurt and Mint

1 bunch lacinato kale (aka dinosuaur kale, aka Tuscan kale)
1 lb carrots, scrubbed and coarsely grated
1 lb radishes (a mix of red, daikon, and whatever else you find is great!), grated or sliced thin on mandoline
2 scallions, chopped
2 T chopped fresh mint
1/3 cup hunza raisins (look for them in a great bulk section) or golden raisins
1/2 t sea salt
1/4 t freshly ground black pepper
1 t freshly squeezed lemon juice
1 t white wine vinegar
1 clove garlic, finely minced
1/2 t freshly minced ginger
1 1/4 t honey or agave nectar
3/4 cup plain yogurt (Greek, nonfat, whatever you like)
cayenne or Sriracha, optional

Bring a big soup-pot of water to a boil with a few tablespoons of sea salt. Wash and roughly chop the kale.
Blanch kale in the boiling water for 1 minute and drain immediately. Spin in a salad spinner to remove excess water, if desired. Set aside to cool.

In a large bowl, combine grated carrots, prepped radishes, scallions, mint, and currants. Add salt and pepper and toss together until evenly mixed.

In a small bowl, whisk together lemon juice, vinegar, garlic, ginger, curry powder, and honey or agave nectar. Add yogurt and whisk until uniform. Taste and adjust seasonings. Add a little cayenne powder or Sriracha for a kick.

Add yogurt dressing and kale to the carrots and radishes. Mix thoroughly.

For a nicer presentation, you could leave the kale out of the mix and arrange it on plates, then top it with the carrot and radish salad. Either way it's delicious!

Out with the Old and In with the New

2010-12-31T13:27:00.000-05:00

the beginning of the blizzard in northern Connecticut

snow tunnel made by wind

...year, that is.

the day after the blizzard

New Year's Eve has always been one of my favorite holidays. For a few reasons, I have always liked this holiday that some find overrated and some go completely wild with. New Year's is a holiday of personal preference. Every family and group of friends has their own take on how they like to do it and it changes. Far from being a stodgy holiday with the same old afternoon dinner, it's a holiday of being 'in the spirit', of letting go, and of having fun. As if that wasn't enough, I also love it because it's different every year, there is no menu or theme set in stone (other than fun, of course), and it's perfectly festive to have a quiet night or a wild one. On a meaningful level, New Year's represents an end and a beginning. It makes us think and reflect on what the old brought us, and what the new has in store.

It seems we all have different ways we reflect on this beginning and end. Some people resolve to practically do the impossible with their exercise habits, diet, or in managing/quitting their addictions. Some people assess their short-term and long-term life goals and judge how they are coming along. I am not a 'resolutions' gal, per-say. I am more of a 'change what isn't working' kind of gal. It doesn't have to be New Year's for me to assess and change things, but I haven't just sat around and thought about myself for awhile, so today will be a great day for a bit of that. Nothing wrong with being reminded to check in with yourself, to see where you are, how you are feeling, and touch base with your goals.

my first food styling shoot happened this year!

creative energy at work

On a culinary note, tonight is wide open. There is no required roasted bird or hunk of meat, there isn't classic Americana on the table, unless you choose it. No, tonight we can serve whatever we want in whatever fashion we like, no holds barred. Barbecue for a crowd, dainty canapes, bisques laden with butter and cream, cheese and crackers, appetizers, ethnic main dishes, a splurge on the good seafood/shellfish, decadent desserts, champagne, festive martinis, whatever you want!

Some traditions require certain things at the table such as cabbage (in New England) or black-eyed peas (in the South) on New Year's Day for good luck in the new year. In Ohio, pork and cabbage is not only a New Year's requirement, but turkey and chicken are out. Apparently, turkeys and chicken 'scratch backwards' and on New Year's, we want to move forwards, such as a pig would do, i.e. 'snouting forward'. (I hope I'm getting this right.) Regardless, it's bound to be a great party!

This year, my friend, Melissa, is hosting the party and making her famous vodka sauce baked with penne and mozzarella. Decadent and delicious, yet simple. Perfect. She is from Ohio and so crumbles pork sausage into her sauce for the 'snouting forward' segment of the night. I'm bringing restaurant style broccoli rabe. Blanch it, saute it in garlic oil, add fresh lemon. Because I love spicy stuff, I think I will fry some jalapeno slices in cornmeal breading and toss them on top as garnish. I'm also bringing a baked appetizer inspired by classic Southern-style pimiento cheese spread. Instead of being a cold spread like the classic, I'm baking it and serving it with wedges of crusty baguette. I will prep it all so the hot dip only needs to be baked when I arrive at the party. Recipe below!

Well, hope you all have a fun and safe New Year's Eve and spend some time pondering the meaning it has for you. I will do some reflecting while I prep tonight's appetizer and veggie side dish and drink my last cup of coffee of 2010. It's a great cup, by the way.

Baked Pimiento Cheese

3/4 cup mayonnaise
1 (4 oz) jar diced pimientos, drained
1/2 tsp worcestershire sauce
1 tsp finely grated onion
1/4 t cayenne
8 oz sharp cheddar cheese (get an extra sharp if you can find it), grated
1 T chopped fresh parsley (opt.)
Country Bread Boule, cut into wedges or good baguette, sliced

In a mixing bowl, whisk together mayonnaise, pimientos, worcestershire, grated onion, and cayenne. Fold in the grated cheese.

Spoon mixture into a lightly greased small casserole or oven-to-table-type dish.

Bake at 350 F for 20 minutes or until hot and bubbly. Let rest for a few minutes and warm bread in the oven. Sprinkle with fresh parsley and serve.

Nouveau Spinach and Artichoke Dip

2010-12-23T17:44:00.001-05:00

A Merry Christmas Hors d'oeuvre for a Merry Christmas Eve

Uh-oh. Is tomorrow Christmas Eve? It comes fast, doesn't it? Well, if you are in need of a quick appetizer or hors d'ouevre. Here is some inspiration and what I am bringing to our family's Christmas celebration.
Based on classic artichoke dip, I added fresh spinach chiffonade, and replaced the traditional jarred mayo with slow cooked onions-turned into an onion-y roux, a bit of plain organic yogurt, and a bit of flax/olive oil veganaise. Not too shabby. The yogurt and Veganaise cuts the fat a bit since it's already so rich and the yogurt adds a good tang. You could just go with regular or light mayo if you don't have the other stuff on hand. Garnish with some festive spicy roasted mini peppers, sliced green olives with pimientos or some bright red paprika. Whatever you have on hand! Merry Christmas!

my mise

Nouveau Spinach and Artichoke Dip

3 T butter+2 T extra-virgin olive oil

1 medium onion, thinly sliced

1/2 t sea salt

freshly ground pepper

1/2 t minced garlic

2 T unbleached white flour

1/4 cup milk, soymilk, or almond milk

1/4 cup plain yogurt

8 cups or so spinach leaves, cut into chiffonade/thin strips

1 can artichoke hearts, drained and roughly chopped

1/2 cup Veganaise or other mayonnaise you wish to use (My favorite is the Flax/Olive Oil Light Veganaise)

1/2 cup grated parmigiano reggiano cheese+1/4 cup for the top

Garnish (red pepper strips, paprika, olives?)

Cocktail pumpernickel ryes, Beer Bread, and/or endive for serving.

Melt butter and olive oil in a medium or large pot with a lid. Add onion and cook on medium-high until just beginning to brown. Season with salt, pepper, and garlic. Stir and lower heat. Cook onion on low, uncovered for 20 minutes or so, stirring occasionally. When onion is very soft and fragrant and beginning to caramelize, add unbleached white flour and stir to make a roux. Add milk and yogurt to create a sort of bechamel sauce. Stir over low heat a few minutes until smooth. Add spinach and gently fold in until leaves wilt down and remove from heat. Add artichoke hearts, Veganaise, and 1/2 cup grated parmigiano reggiano.

Fold it all together and spread in a small/medium 'oven-to-table'-style baking dish. Sprinkle the remaining parmesan cheese on top and arrange your garnish if you want it to get baked too. I did mine with miniature hot peppers and thought it would be great baked with the spicy flavors permeating part of the dip-yum! You can cover and store overnight at this point or bake and serve.

Bake, uncovered, at 350 F for 30-50 minutes, depending on depth of your baking dish and if it was refrigerated before going into the oven. When it's hot, bubbly, and browned at the edges, it's ready to serve.

Warm bread slightly before serving and arrange on a serving plate with endive.

Cilantro and Cashew Pesto

2010-12-11T16:42:00.003-05:00


Halibut Fillets with Cilantro and Cashew pesto

In menu planning, it's easy to accidentally make an entire meal of complex dishes and end up spending forever and ever in the kitchen for one measly meal. Despite how good it might be, that's usually more time than I have to spend and sometimes regret some of my menu decisions. A good rule of thumb and way to avoid this food-lovers' trap is to choose one enticing, possibly time-consuming dish and fill in the rest of the meal's menu with simple dishes. This doesn't have to mean boring dishes so get those assumptions out of your head. Repeating seasonings, ingredients, or ready made condiments into the steamed veggies or grilled fish can make everything on the table super-tasty without all the extra toil.

With my obvious love of ethnic dishes, this can be hard for me. I end up finding myself in a three-recipe kitchen disaster more often than I would like to admit. I don't use a ton of recipes, but try to experiment and add to my repertoire regularly, hence the three-recipe disaster. If this happens to you, too, here are some thoughts on that and maybe a solution. Say, you really want to try a traditional Asian recipe you came across or something from your awesome Mexican cookbook or whatever it is and feel that the other dishes in the meal must be traditional and exotic as well to go together. Not always so! What I like to do is fill in the menu with coordinating seasonings and very simple preparation to make exciting meals from scratch without feeling like a slave to the kitchen.

This particular Cilantro and Cashew Pesto came about when I was making a rice noodles and veggie stir-fry with peanuts and lime for a client. With limited time scheduled, I had to make the meal work without it making me run behind. They love halibut. I had cilantro. There were nuts galore in the pantry and assorted Asian condiments in the upstairs fridge. I thought it sounded just like the makins' for a Thai-inspired cilantro and cashew pesto-coated fish fillet. It turned out wonderfully and paired nicely with the noodles.

Try this pesto on veggies, fish, chicken, tofu, or beef. I think it would be decadent on shrimp or scallops as an entree or an appetizer.

Cilantro and Cashew Pesto

2 T freshly minced ginger
1 T freshly minced garlic
3 t green curry paste
2 c packed cilantro leaves
1/2 t sea salt
Juice of 1/2 lime
1/2 c roasted cashews
1 t rice wine vinegar
1/2 t Sriracha hot sauce
2 T fragrant peanut oil (or olive oil if you don't have any)

Combine it all in the food processor and run until mixture is uniform, stopping to scrape down the sides periodically at first. Taste and adjust seasoning. This will store in the fridge for about 10 days and freezes well.

Tuscan Ribollita

2010-12-05T12:07:00.002-05:00

Simplify, simplify, simplify. Things are kooky, nutty, and chaotic here with me having one of my busiest seasons yet and my husband, Will, in his first semester of grad school. Working around the clock with end-of-semester projects at one end of our railroad apartment. At the other end, mounds of shopping bags, lists, cookbooks, recipes jotted on scratch paper, food labels, filthy food-splashed clogs, and somewhere that tube of hand cream that I can never quite locate.

The crack of dawn at Union Square

The place as a whole is surprisingly not trashed since we have been steadily trying to tidy up as we go to prevent a complete lifestyle meltdown. No strolling around 'marketing' for our veggies right now. We have been almost exclusively Fresh Direct (online grocery delivery, for the non-New Yorkers who don't know what that is). I feel lucky on days where I have one normal meal, hit the gym at some point, and sleep at least 6 hours. Wellness Fizz and green juice are a part of my agenda when I remember. . .That's where I am. It's sad to not have time to reflect on the new experimental dishes and old favorites that I pretty much live with as my main focus every day. The produce in season has long since changed since I had a moment to walk around at the greenmarket, photograph pretty veggies, and create a recipe to go with them.

Brooding root vegetables, beautiful like Gothic architecture.

This past week, I was fortunate enough to have a cook-at-home day. The client just wanted a homemade soup delivery and was craving a hearty Tuscan something with lots of seasonal veggies, plus one other of my choice. With zeal and zest, I trotted down to our neighborhood's health food store at 8am on the dot. I wanted to get this work day over with so I could catch up on other things. I found big waxy looking bunches of lacinato kale, beautiful green cabbage with streaks of purple in the curly outer leaves, decent Roma tomatoes, local fennel bulbs, and a nice organic fresh herb mix. Yes! Tuscan soup in the making!

I also gathered my ingredients for Black Bean Soup (this is my go-to black bean soup since I tried this recipe from my friends at Grapes and Greens, FYI.) and headed home to get this soup party cooking, finished, and delivered. Time's a wastin'. As I chopped and prepped, I kept reminding myself to simplify. Just focus on the soup and I can make our dinner, mop the floor, plan client menus, and sort laundry later. Just because I can multi-task doesn't mean I always have to multi-task--a continually difficult concept for a chef, a New Yorker, or a high-energy person to accept and live with.

As I sliced the fennel and munched on scraps, shredded cabbage and started simmering these pungent and earthy veggies, I simplified. Focusing on each step, I stood over the pot while the fennel became translucent. This Tuscan soup gave me some much-needed respite from the frantic pace I'm used to. It reminded and amused me that this fragrant traditional soup from Italy caused those around it to take on an easy Italian pace, each step producing new colors, textures, and fragrances to appreciate. I highly recommend making some of this Tuscan Ribollita and slowing down the pace rather than rush out to the holiday crowds. It is so good and packed with dark leafy veggies. It might even ward off a cold if you are starting to run down.
I'm off to have another bowl right now.

Ribollita in the works!

Tuscan Ribollita

Extra-virgin olive oil
1 large onion, chopped
Sea salt
Freshly ground black pepper
2 large celery stalks, diced
1 medium carrot, sliced
1 large unpeeled Yukon Gold potato, scrubbed and cubed
1 small fennel bulb, trimmed and sliced crosswise
1 large pinch of dried thyme
1 teaspoon dried sage
1 bunch of lacinato kale (aka dinosaur kale), cut
into 1” ribbons
4 cups thinly sliced savoy cabbage
5 large plum tomatoes, chopped
1 2-inch Parmesan cheese rind
2 cans cannellini beans, drained and rinsed
Pinch of crushed red pepper
2-4 cups vegetable broth

(opt.) serve with crusty ciabatta bread

Heat 3 tablespoons oil in large pot over medium heat. Add onion; sprinkle with sea salt. Cook until onion is translucent, stirring often, about 5 minutes.

Add celery, carrot, potato, fennel, thyme, and sage; cook until vegetables are tender and bring t turn brown in spots, stirring often, 15-18 minutes.

Add kale, chard, cabbage, tomatoes, cheese rind, 5 cups water and 1 teaspoon sea salt. Bring to a boil, then reduce heat to low, cover, and simmer until vegetables are very tender, about 1 ½ hours.

Pumpkin Martinis!

2010-11-22T19:36:00.000-05:00

Yikes! Is Thanksgiving only 3 days away? Is it possible? I guess it is. There is Christmas stuff everywhere and I don't recall having eaten any pie. Well, most people who are hosting Thanksgiving or bringing a dish most likely know what they are making by now. Thanksgiving food is pretty traditional and doesn't usually veer off too far from the bare Thanksgiving basics of turkey, gravy, mashed potatoes, stuffing, and cranberries, though I've seen some pretty creative variations this year. If you are looking for some classic recipes, last year I posted my favorite cranberry recipe, brussels sprouts recipe, Martha Stewart's stuffing, and a cranberry sorbet recipe to use up all of those leftover cranberries. You can peruse them here.

I've been scanning my brain for new inspiration beyond what I'm doing for my clients today and tomorrow, and then I remembered! My friend, Melissa's, Pumpkin Martinis! Of course! That is the ultimate addition to a Thanksgiving gathering! This is easy and delicious and could work for cocktail hour or dessert. Mmmm. I've had them and can attest to their deliciousness.

Give them a try and be sure to have a thankful and delicious holiday!

yum. seriously.

Pumpkin Martinis

1 750 mL bottle vanilla vodka
1 30 oz can spiced pumpkin puree
6 cups milk
graham crackers
freshly whipped cream
nutmeg

Mix together, taste, and adjust. Pour into martini glasses and garnish with a dollop of whipped cream, a graham cracker, and a sprinkle of nutmeg.

Chicken Tetrazzini

2010-11-17T09:22:00.005-05:00

Rosemary Bread sticks ready to go out.

Chicken Tetrazzini. It isn't the first thing that comes to mind when menu planning. I have yet to be tempted to put it on a client's menu or our own. For me, it has connotations of gloopy gloppy canned cream of something mixed with frozen bits of something and slopped up. It sounds pretty gross and I'm not sure where this peculiar vision came from, but it is what I think of when the words chicken tetrazzini pass my way. When it was requested by a favorite client who loves to entertain, who am I to say no? I said yes, of course! For 30 people? Sure. Why not?

Cheese Platter prep

The crowd was pretty casual and were all friends, a group of avid bicyclists as a matter of fact (I guess they bike off all the pasta and bechamel calories or something because these people can seriously eat.). Last year, I cooked for the same gathering and provided a gi-normous 50 lb white lasagna so full of cheese and butter that I'm still not completely over the ordeal.

Prep for tetrazzini recipe x 5. That's a lot of tetrazzini!

In recipe research I learned that there are gloopy gloppy versions of chicken tetrazzini that are sort of 'instant' where you mix together some cans of stuff and boil chicken, but there are also some 'from scratch' recipes that involved fresh veggies sauteed, pan-cooked chicken breasts in butter, fresh parsley, and bakery bread crumbs. It's a little more (okay, a lot more) work, but, in my humble opinion, totally worth it. I choose bechamel any day over a can of pasty gelatinous 'stuff'. I served a huge Boston and Red leaf lettuce salad, a big vegetable saute, assorted fresh bakery rolls, as well as a serious appetizer/cocktail hour and dessert from The Little Red Hen Bakery on the upper east side (chocolate layer cake and ice cream for this crowd).

It all went off without a hitch and everyone had a good time. The recipe I ended up using was one from Giada de Laurenttiis, who tends to make very decadent 'Italian' food. I trust her when it comes to something like this, since she doesn't head for the canned goods shelf in the pantry every time she cooks. She does it right, and for this chicken tetrazzini, so did I. I multiplied her recipe times five for this crowd (which hilariously brought the first ingredient to 45 tablespoons of butter.). Here is the recipe with some changes and additions, as I deemed necessary. I added the chopped roasted red peppers and changed just a bit of procedure.


...and there it is. This one wins the award for biggest tetrazzini

I just had a flash! This would be the perfect answer to all of those turkey leftovers you just don't know what to do with! Turkey tetrazzini a few days after Thanksgiving to kick off the holiday season? I don't know...it could be a new tradition...

Chicken Tetrazzini

recipe adapted from one by Giada De Laurentiis

9 tablespoons butter
2 tablespoons olive oil
4 boneless skinless chicken breasts
2 1/4 teaspoons salt
1 1/4 teaspoons freshly ground black pepper
1 pound white mushrooms
1 large onion, chopped
5 cloves garlic, minced
1 tablespoon fresh thyme leaves
2 cups chopped fire-roasted red peppers, medium dice
1/2 cup dry white wine
1/3 cup all-purpose flour
4 cups whole milk, room temperature
1 cup heavy whipping cream, room temperature
1 cup chicken broth
1 teaspoon ground nutmeg
12 ounces linguini
3/4 cup frozen peas
1/4 cup chopped fresh Italian parsley leaves
1 cup grated parmigiano reggiano
1/4 cup bakery breadcrumbs

Preheat the oven to 450 degrees.

Spread 1 tablespoon of butter over a 13x9 baking dish. Melt 1 tablespoon each of butter and oil in a deep large frying pan over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each of salt and pepper. Add the chicken to the hot pan and cook until golden and just cooked through, about 4 minutes per side. Transfer the chicken to a plate to cool slightly. Coarsely shred the chicken in to bite-size pieces and into a large bowl.

Meanwhile, add 1 tablespoon each of butter and oil to the same pan. Add the mushrooms and saute over medium-high heat until the liquid from the mushorooms evaporates and the mushrooms become golden, about 12 minutes. Add the onion, garlic, and thyme, and saute until the onion is translucent, about 8 minutes. Add the roasted peppers and wine and simmer until it evaporates, about 2 minutes, Transfer the mushroom mixture to the bowl with the chicken.

Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, cream, broth, nutmeg, remaining 1 3/4 teaspoons salt, and remaining 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

Bring a large pot of salted water to a boil. Add the linguine and cook until it is tender but stilll firm the to the bite, stirring occasionally, about 9 minutes. Drain. Add the linguine, sauce, peas, and parsley to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well-blended.

Transfer the pasta mixture to the prepared baking dish. Stir the cheese and breadcrumbs in a small bowl to blend. Sprinkle the cheese mixture over the pasta. Dot with the remaining 3 tablespoons butter. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

Spinach, Tomato, and Orzo Soup

2010-11-05T17:16:00.001-04:00

Brrrr....It has gotten chilly out there. This is the time of year when we start craving foods well-suited to cold weather and often that means heavy and less healthy foods. Here is an alternative to all the hefty, starchy stuff that sounds good right now. It's a light, yet hearty and filling soup that is much tastier and more exciting than classic vegetable soup. It's really easy, too! Give it a try this weekend! I LOVE the bright flavors of lemon and dill simmered in soup form.

Dilled Spinach, Tomato, and Orzo Soup

If you aren't into adding pasta for health reasons, feel free to substitute the orzo for a can of navy beans, drained and rinsed. Similar essence, equally good!

¼ cup extra virgin olive oil
1 large onion, diced
3 cloves garlic, minced
8 plum tomatoes, diced
2 t sea salt
1 t freshly ground black pepper
1 t dried oregano
¼ t ground nutmeg
1 medium potato, peeled and diced

8-10 cups water or broth
3 T tomato paste
1 clamshell baby spinach
1 cup uncooked orzo pasta (preferably whole wheat)
4 scallions, chopped
1 cup chopped dill

2/3 cup freshly squeezed lemon juice
Sea salt to taste

In a large soup pot, heat oil over medium heat. Add onion and cook 3 minutes, until translucent. Add garlic, tomatoes, salt, pepper, oregano, nutmeg, and potato.

Stir together and cook, uncovered for 7-10 minutes, stirring frequently, so it doesn’t stick too much or get brown.

Add water or broth and tomato paste. Bring to a boil, then lower heat to medium-low. Simmer, uncovered, for 30-40 minutes.

Add spinach, orzo, scallions, and dill and stir. Cover and turn heat to very low. Cook for 10 minutes or until orzo is soft and spinach is wilted.

Taste for salt and pepper and season accordingly. Finish soup by stirring in fresh lemon juice.

Garnish with some Greek yogurt and chopped dill, if you like.

Pumpkin Creme Brulee

2010-10-23T13:10:00.006-04:00


I love this one--baked in my Grandma's old mini cast iron pan!

Recently I had the pleasure of working with artist and photographer, Jon Martin to do some food styling and start a visual portfolio of my work, while he perfected his already superb food photography skills. We had a great day of working through a few seasonal recipes and capturing the colors, textures, and essence of the season. Our day of work and exploration of our recipes' visual interest resulted in some truly gorgeous photos and a branching out of my career in food.

Whisking the cream, egg yolks, and pumpkin. I love this one!

My first headshot since my acting days!

A montage of the brie and roasted fig salad we also worked with that day!

We plan on collaborating again soon and continuing our visual culinary journey. If you know of anyone in need of a food stylist and photographer, you know where to find them!

This recipe for Pumpkin Creme Brulee I chose for it's deep color, simplicity of preparation and visually exciting torch usage! It was so rich and delicious, too! This would be great for Halloween weekend, an uncommon Thanksgiving dessert, or just a good autumnal treat! For lunch the day of the shoot, we ate the salads and creme brulee! Now that was a rewarding day of work.

Pumpkin Crème Brulee with Crème Fraiche

This recipe requires 8- 1/2 cup ramequins and a butane kitchen torch (or a broiler can work, too).

composed and elegant

1 cup organic heavy cream
1 cup organic half and half
½ cup turbinado sugar
Pinch sea salt
7 egg yolks
½ teaspoon cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground ginger
Dash of nutmeg
1 teaspoon vanilla extract
1 ½ cups pureed pumpkin or other winter squash

3 Tablespoons sugar or Florida Crystals(natural sugar)
A few teaspoons crème fraiche

Preheat oven to 325 F.

Warm cream and half and half in a medium saucepan. Whisk in turbinado sugar and add a pinch of sea salt. Warm over medium-low heat, stirring, until sugar dissolves. Remove from heat and let cool a bit.

With an electric mixer, whisk egg yolks until they become a little frothy and are bright yellow. Temper the eggs by pouring in just a bit of the cream mixture. When blended, go ahead and add the rest in. Blend for a minute.

Blend in spices, vanilla and pumpkin puree until ingredients are evenly distributed and smooth.

Set up ramequins in a deep rectangular baking/roasting dish. Evenly distribute pumpkin mixture into the ramequins. Carefully fill the pan with water (using a small pitcher or measuring cup is the best way) so water surrounds the ramequins and reaches about halfway up the sides.

Bake for an hour, remove from heat, and let cool for twenty minutes. Cover and chill each brulee.

Before serving, sprinkle a bit of sugar on each one and torch until sugar is browned and crusty. If you don't have a kitchen torch, you can do a quick broil. Preheat the broiler to high and position the rack to the highest position.

Sweet Potato Logs

2010-10-18T20:19:00.001-04:00

So many dishes and ingredients have passed through my kitchen in the last few weeks, I want to share them all! I have been staying busy with lots and lots of cooking and running around because it's just that season. I have made some interesting seasonal dishes that I cannot even keep up with posting recipes for. The first one that comes to mind? A recipe that has been a hit all month for each and every one of my clients this month.

Here is the recipe for my famous sweet potato logs. The work well with regular russet potatoes, too, and aren't specific to fall. They just seem to fit in with homemade turkey burgers or veggie burgers and maybe some soup on a chilly day. Who needs the fried kind if you have these?

Sweet Potato Logs

2 tsp vegetable oil
¼ cup all-purpose flour
1 tsp paprika
1 tsp mustard powder
½ tsp salt
½ tsp ground black pepper
3 Tablespoons or so extra-virgin olive oil
4 large sweet potatoes, scrubbed and cut into wedges

Preheat oven to 400 degrees. Drizzle a medium baking sheet with vegetable oil

In a large bowl, mix flour, paprika, mustard powder, salt, and pepper. Drizzle in olive oil and mix until it makes sort of a paste. Place sweet potato wedges in the bowl and rub the paste on the wedges with clean hands. There doesn't have to be a ton of the mixture on each, but just enough for a little color and flavor.

Arrange coated sweet potato wedges on the prepared baking sheet. Bake 20 to 30 minutes in the preheated oven, until browned and crisp.

Curried Pumpkin Bruschetta

2010-10-10T12:29:00.005-04:00

Pumpkins in all colors!

It's that time of year again. Pumpkin carving, autumn foods abound and a new winter squash idea is always useful. Last night we went to our annual pumpkin carving party. Every year we roast the seeds and also roast the pumpkin chunks that are popped out to snack on after the carving segment of the night. This year I had tons of odds and ends to bring over for hors d'oeuvres since I had a busy cooking week and also had a photo shoot on Friday. It was a last minute thought that turned out to be my favorite recipe of the season.

This year we did the seeds with butter and sea salt!

The inspiration here? Pumpkin chunks and leftovers. The result? Curried Pumpkin Bruschetta! Utilizing extra bread, Indian-style pickled red onions from my last Indian food marathon, a dot of creme fraiche, and an even tinier dot of hot Indian chutney that our friend's grandmother sends us from India. They were really beautiful and really, really tasty. Unfortunately, no one captured them on camera in time then POOF they were gone. A good sign, no?

Here is what I did.

Curried Pumpkin Bruschetta

about 2 cups pumpkin chunks, skin sliced off and pumpkin diced into medium-dice (about 1/3" chunks)
2 T extra-virgin olive oil
1 t honey

1/2 t ground cumin
1 t garam masala
1/4 t ground cinnamon
little dash of cayenne pepper
generous dash sea salt
freshly ground black pepper

1/2 ficelle or a few good bakery breadsticks sliced into 1/2" rounds
20 or so chunks pickled red onion (see below)
a few tablespoons creme fraiche (or plain yogurt)
Indian hot sauce or hot chutney

Preheat oven to 400 F.
Toss pumpkin chunks in a bowl with olive oil, honey, spices, salt, and pepper. Spread out on a baking sheet and roast 20-30 minutes or until tender and slightly browned.

Arrange ficelle slices on a serving platter. Mound about a tablespoon of roasted pumpkin chunks on each round. You can smash the diced pumpkin together just a little so they stick a bit and stay on the bread.

Neatly top with a chunk of pickled onion, dot with creme fraiche, then put a tiny dot of hot chutney on top of the creme fraiche and serve!

Note for the pickled red onions: I had them in my fridge and they work beautifully, but you could use small chunks of raw onion or follow these general instructions.

Simmer a diced red onion with vinegar, sugar/honey, a little salt, 1/2 jalapeno, and ginger matchsticks. Cover and chill.

Fig and Almond Loaf

2010-09-27T10:51:00.001-04:00

Things are finally beginning to feel a little more seasonal. Yesterday, I got motivated and did my first baking in months. With a cool 72 degrees outside, I was okay with turning on the oven in our apartment. First on the agenda, was Will's favorite Zucchini Pineapple Bread which I made in the form of muffins this time. I then tried a new one--Fig and Almond Bread. My friend, Shannon, facebooked about it and the title alone had me enthralled. It's a recipe she found in Cooking Light magazine, but I was able to find it easily online. It turned out so well! I wish I would have used fresh figs since they are all over right now, but the dry worked just fine, too.

It's easy and I highly recommend trying it!

Fig and Almond Loaf

adapted from Cooking Light magazine

Ingredients:

    Streusel:
    * 2 1/2 tablespoons brown sugar
    * 2 tablespoons all-purpose flour
    * 1 1/2 tablespoons coarsely chopped almonds
    * 1 tablespoon chilled butter, cut into small pieces
    * 1/8 teaspoon ground cinnamon

     Bread:
    * 1 cup dried figs
    * 1/2 cup boiling water
    * Cooking spray
    * 1 tablespoon all-purpose flour
    * 2 large egg whites
    * 1 large egg
    * 3/4 cup applesauce
    * 1/3 cup plain fat-free yogurt
    * 1/4 cup canola oil
    * 1/2 teaspoon almond extract
    * 3/4 cup granulated sugar (Florida Crystals!)
    * 2 cups whole wheat pastry flour
    * 1/3 cup chopped almonds

    * 1 teaspoon baking powder
    * 1 teaspoon ground cinnamon
    * 1/2 teaspoon salt
    * 1/2 teaspoon baking soda

Preparation

1. Preheat oven to 350°.

2. To prepare streusel, combine first 5 ingredients in a small bowl, stirring with a fork until crumbly; set aside.

3. To prepare bread, combine figs and 1/2 cup boiling water in a small bowl; let stand 30 minutes. Coat 2 (8-inch) loaf pans with cooking spray; dust with 1 tablespoon flour.

4. Place egg whites and egg in a medium bowl; stir well with a whisk. Add applesauce, yogurt, oil, and almond extract; stir well. Add sugar; stir well.

5. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flours and remaining ingredients in a large bowl, stirring with a whisk. Drain figs, and coarsely chop. Add figs and applesauce mixture to flour mixture, stirring until just combined. Divide batter between prepared pans. Sprinkle streusel over batter. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 15 minutes on a wire rack; remove from pans. Cool completely on wire rack.

Moo Shu and Pancakes, yes, it's true.

2010-09-21T22:12:00.002-04:00

I Moo Shu. Do you?

I did a trial/tasting day for a new family on Monday. I had had a long (very long) day before I even showed up to their house, but once I was there, I was sure things would go smoothly. They are a really nice family with an absolutely gorgeous kitchen, great kids, and cute pets. What could go wrong?

Like any trial/tasting day, I wanted to show my best work, yet stay relaxed and not be uptight. For some reason, I always end up planning a menu that is easy in my mind, but something always happens that sends the day in the other direction. Whether it is a crucial specialty ingredient that is nowhere to be found or some sort of kitchen disaster, an easy trial day is often anything but. In the last decade I have been bitten by dogs, broken full, expensive bottles of olive oil on marble countertops, been 2 hours late due to NYC traffic, had to re-vamp an entire menu due to Chilean Sea Bass shortage, have been presented with broken stoves, been to homes without saute pans, accidentally de-koshered precisely 2 kitchens,and almost sliced my finger off and so spent the workday holding my right hand up in the air trying to stop the throbbing. Ohhhh, trial meals.

So what happened Monday? The garbage disposal backed up. It didn't just clog, it bubbled and gurgled and gross food bits swirled around as the level rose up and down. It looked as disgusting as a clogged toilet that someone threw up in.

It doesn't sound like a huge deal except it had, apparently, never happened before. AND the plunger wouldn't budge the clog. AND they live in an historic building that doesn't technically allow garbage disposals so they didn't want to ask the super to help because he would find out that they had one. AND they had to call in an outside plumber that made a huge mess that lasted through dinner. The plumbers were still there and working amidst blackish-blue greasy sludge all throughout dinner and were still busy when I left (almost 2 hours later than planned.). AND I couldn't properly clean up because I had no sink. AND she was so nice about it. When I return, I better make it good, that's all I can say.

So, what, you may wonder, did I make for this kind and appreciative family? I had planned a menu by request--Moo Shu Chicken and Tofu, Scallion Pancakes, and Steamed Dumplings. Also, a batch of blueberry muffins just for fun. Well, the Moo Shu is something I have made a thousand times, the muffins were a new recipe, but straightforward, but the pancakes? I usually buy them frozen and fry them up, as needed. Guess what. Whole Foods no longer carries them. I learned this the hard way. In a time crunch.

Good thing my Moo Shu recipe has a Mandarin Pancake recipe adjacent to it. Never read it. Never made it before. Why not try it in a kitchen I have never cooked in before and serve it to a family that I just met?

I made them amidst the disposal debacle and must say that they are delicious. Not just pretty good, but excellent. The frozen kind and take-out version (likely one and the same) are greasy and heavy, but still taste good. At least they did. Now, I know that flour, boiling water, sesame oil and my addition of scallion is all it takes. Try these because they will become a family favorite. The Moo Shu is my own simplified version. The pancakes are based on a Moosewood recipe. The results are overwhelmingly YUM.

Make the Moo Shu whatever you like. It can be chicken, veggie, tofu, shrimp, beef, pork. I like to do a combo of two or three different things for a deluxe Moo Shu experience.

Moo Shu

Sauce:

1 cup Hoisin Sauce (Kikkoman makes an msg-free version now)
1/2-1 cup rice wine for cooking
a little tamari
a little Sriracha

Canola or Sunflower oil for stir-frying

1 T ginger, grated on a microplane
1-2 T garlic, grated on a microplane
1 yellow onion, thinly sliced
5 cups thinly shredded cabbage
1 red bell pepper, seeded and sliced thinly into 2"strips
2 carrots, cut into matchsticks or grated
1 cup mung bean sprouts (opt. only use if you can find them really fresh)
2 cups thinly sliced shiitake mushrooms
1 bunch scallions, washed and thinly sliced at an angle

CHOOSE 1-3 options below to equal about 3-5 cups or omit and just do veggies
(opt.) 1 boneless skinless chicken breast, sliced into 1/2" strips and marinated in a dash of soy sauce & ginger
(opt.) 1 lb cleaned shrimp, marinated like above chicken
(opt.) 1 package baked sesame tofu or plain tofu (marinated like above chicken)
(opt.) 1 lb strip steak, sliced into thin strips and marinated like above chicken
(opt.) 1 lb pork tenderloin, sliced into thin strips and marinated like above chicken

1 recipe Scallion Pancakes (below)

Prep ingredients by chopping as instructed above and transferring ingredients to separate small prep bowls.

Heat a large wok or frying pan. Add a quick splash of high-heat oil (canola or sunflower) to coat the wok.

Stir fry in batches on high, adding a splash of fresh oil as needed and de-glazing each batch with a little rice wine, a dollop of hoisin, and a little tamari and a little Sriracha sauce to taste. Cook each batch until veggies are tender and beginning to brown with sauce, mixing combos of veggies with ginger, garlic, and onion. Make sure batches of chicken have been cooked through and don't come in contact with the veggies or other stuff until cooked. Try to be conscious of the beef and pork, as well.

As you stir-fry, transfer each batch to a large oven-safe serving dish. Toss together when all is stir-fried and reheat in an oven, if needed. Serve wrapped in Scallion Pancakes.

Scallion Pancakes

4 cups unbleached white flour+ extra for rolling
1 1/2 cups boiling water
3 large minced scallions
toasted sesame oil

Beginning to stack the pancakes!

Measure flour out into a large mixing bowl. Pour in boiling water gradually and mix with a spatula, adding scallions as well. Mix the rest of the way with clean hands and knead until uniform. Continue kneading 4-5 minutes until dough is smooth and elastic. Cover with a damp towel and rest for about 30 minutes.

On a floured surface, knead dough about 50 times. Divide dough in half and shape into two cylinders. Cut each cylinder into 12 equal pieces. Flatten each piece into a little circle and roll out into a circle about 5-6 inches in diameter. Repeat with a second piece. Brush each with a bit of sesame oil and place one circle atop the other with oiled surfaces facing in/facing each other. Roll them out with a rolling pin together, making sure surface is well-floured--the oil can make things sticky. When you have roughly a circle about 8-10" in diameter, it is ready to cook. Set aside. Repeat with remaining pieces.

Heat a cast iron pan till very hot and turn on an exhaust fan. Spray a little high-heat oil on the pan. Cook each pancake about 3 minutes on each side, or until browned and bubbly looking. Transfer to a plate. Continue till all are cooked. These can be covered and reheated or served immediately.

Serve on their own or with Moo Shu like above.

Curried Pumpkin Bisque

2010-09-15T21:44:00.007-04:00

It got a little sloshed around, but it tasted really good!

Digging through my recipe graveyard for some ideas this week, I found myself wondering if there is anything that could get me really excited and is easy to make. I, like everyone, find myself in a rut sometimes. I have a large repertoire of favorite dishes, but even those get dull since I always find myself looking for new flavors, fresh presentation techniques, and a little inspiration. Fortunately, I have been really busy with both new and old clients all week and have been finding myself challenged by the clock, if not the food police.

At least the dishes I have made so far this week have turned out, though, it was possibly due to the adrenaline involved in trying to just keep up than my perfect culinary prowess. Sometimes that's the name of the game--when I work, I have to do it quickly, efficiently, and neatly. The kitchen is always left as I found it and within the correct time frame. All of the logistics can truly take the soul and the spirit out of the simple act of preparing a dish. I'm only now warming up for the busy season and being forced to snap to fairly quickly. Hopefully, something good turns up soon in the recipe graveyard.

Back to the bustle

After long cooking days, I often have to dig through the fridge and freezer later at home trying to scrape up something to eat. Ironic, isn't it? Sometimes some of the simplest combinations just work. Uncommon pairings of leftovers come together to delight my tired palette. Tonight, my hodge-podge (that's different from Mod Podge) dinner turned out to be seasonal, healthful, ethnic-inspired, and if my memory serves me correctly, local. Alright!

Deep in the back of my freezer was last winter's curried pumpkin bisque. I got it going on the stove and dug around some more.

Could this be the crunchy and addictive Indian-style pickled red onions with ginger and jalapeno from a few weeks ago? It was. I grabbed it along with a little plain yogurt and a few almost-wilted chives, poured a big bowl of the bisque, and topped it with my treasures. The onions sunk to the bottom and the yogurt melted out of formation into creamy awesomeness on top which balanced out the spicy curry flavors. The salvaged chives brought the deep flavors up with a bit of green crunch. It was so satisfying and flavorful and completely something I could pull off as a first course at a client's dinner party if I was so inclined. Dinner problem solved, for tonight at least.

Tomorrow I may have to actually head to the market.

By popular demand, here is a pumpkin soup recipe just in time for another beautiful September weekend! I have a few pumpkin and squash soup recipes, but this is my favorite one by far. Make a double batch and freeze some. After all, that is how I found some in my freezer today.

Curried Pumpkin Bisque

1 3 lb pumpkin
1 1 lb sweet potato/jewel yam
Olive oil

1 lg yellow onion, peeled and roughly chopped
1 apple, cored
3-4 Tablespoons Coconut oil
2 Tablespoons Garam masala
2 teaspoons Ground ginger
1 teaspoon Ground cumin
1 teaspoon Curry powder
2 teaspoons Sea salt
Black pepper
1 tsp cayenne pepper

1 can coconut milk
3-4 cups vegetable stock

Dash of honey
1/4 cup freshly squeezed lemon juice

Preheat oven to 375 degrees.
Halve pumpkin vertically, cutting carefully with a sharp knife and scoop out seeds and goo. Rub open side lightly with olive oil and place open side down on baking sheet.

Wash sweet potato and place next to squash to bake.

Bake for 40-50 minutes, or until pumpkin and sweet potato are very soft. Flip squash over and slice open sweet potato to cool.

In a large pot, cook onion and apple in a little coconut oil, until translucent. Add spices/seasonings. Cook 7-8 minutes more.

When cool enough to handle, scoop out squash and sweet potato into soup pot.

Add coconut milk and stock. Cook about 15 minutes until flavors blend.

Puree in batches and season with salt, pepper, and honey to taste. Finish with about 1/4 cup fresh lemon juice.

Watercress and Sugar Snap Pea Salad

2010-09-08T13:14:00.002-04:00

de-stringing the snap peas

Wow, do I feel lazy! I haven't posted in two weeks! It's been a kitchen organizing, scheduling, and planning time, a time for focusing on what's ahead, and a time for settling back in. Labor Day is over and my busy season is upon me. Luckily, the produce is at it's best and we still have weeks of bright, fresh vegetables and warm weather (hopefully).

Here is one of my favorite dishes that is healthy, can be plated elegantly, and is so delicious. Serve grilled salmon or tofu on top or serve this on it's own. The sweet shallots and nutty sesame oil mellow out the bite of the watercress and make it very palatable. The flavors are Asian-influenced due to the sesame oil, but I think of this as an elegant New American-style dish and serve it with classic American flavors. Enjoy!

Watercress and Sugar Snap Salad

Dressing:
2+2 T extra-virgin olive oil
4 large shallots, thinly sliced
¼ t sea salt
Freshly ground black pepper
4 T rice wine vinegar
1 T Grade B maple syrup
2 T toasted sesame oil

2 c trimmed sugar snap peas
6 c trimmed watercress (without woody stems)
About 2 oz hard, aged goat cheese, preferably raw, cubed

Heat 2 T of the oil in a frying pan. Cook shallots with sea salt and black pepper for about 20 minutes over low heat, uncovered. Stir occasionally and cook until shallots are slow-cooked, fragrant, and beginning to brown and stick to the pan.

Prep snap peas by trimming the ends and de-stringing them if the strings on the seams is tough.

Boil a pot of salted water, in a 2 qt saucepan. Blanch sugar snap peas for about 30 seconds. Drain and rinse with cool water.

Toss with roughly chopped watercress in a large bowl.

When shallots are caramelized, remove from heat. Add rice wine vinegar, maple syrup, sesame oil, and remaining olive oil, if needed. Whisk together, deglazing the browned shallots. Scrape all of that flavorful browned shallot stuff from the pan and incorporate it in the dressing.

Pour over salad while still warm and mix well until watercress begins to wilt. Add cubed/crumbled cheese and serve.

Zucchini Pancakes

2010-08-23T12:16:00.004-04:00

Fresh Garden Veggies

Monday, rainy Monday. It's still August and I know that fall is looming, but today just feels like it--it must be getting close. It's gray, chilly, windy, and rainy out there. That's okay, I will surrender and be ready to attack those winter squashes and hearty greens with gusto. For now, though, I take the reminder of what's to come as inspiration to really enjoy these tomatoes, herbs, zucchini, and gorgeous heirloom varieties.

New Green Paint and New Crazy Lamp!

This week will be a typical end of summer scenario: last minute client cancellation and now nothing to do today except to keep working on all the catch-up we have been attempting all summer (apartment fix-up, student loan organization--really fun stuff). First, breakfast, then yoga. Just put yet another batch of our new favorite condiment, Candied Jalapenos on the stove. This time I'm being realistic and making it a double batch. I'm sipping on coffee and enjoying the down time now because I suspect next week will be the opposite.

I haven't made my famous zucchini pancakes in ages and I think today's the day! They are somewhat like potato pancakes--grated veg, eggs, and onion. What a great use for those two huge zucchinis and a yellow crookneck squash (as seen in above photo). I usually do a really quick tomato sauce to go with them, but I have tons of time today. Maybe I will get a batch of slow-cooked tomato basil sauce going too!

Zucchini Pancakes

3-5 zucchinis and/or yellow crookneck squash, grated (about 8 cups)
1 grated carrot (opt.)
1 cup grated onion
3 eggs, lightly beaten (or egg-replacer or flax goo equivalent)
1/2 teaspoon baking powder
dash of garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon sea salt
freshly ground black pepper
1/2 cup arrowroot, ww pastry flour, or potato flour+ a little extra just in case
olive oil for frying

Combine grated zucchini, carrots, and onion in a large mixing bowl. Add eggs and stir until uniform. Add baking powder and seasonings; stir together.

Taste for seasoning; adjust.

Add arrowroot, flour, or potato flour and stir together. The mixture should be like a medium-thick pancake batter. Add more flour or a little water until the consistency feels right.

For these, I love using the eco-nonstick frying pan (Cuisinart makes a great one). Heat the pan to medium and just lightly oil it. Pour 1/2 cup of batter at a time onto the pan's heated surface. Don't touch it until the side that is cooking forms a cooked/firm surface, about 3 minutes. Flip and repeat. Tranfer to a warmed plate or dish heating in a 350F oven for about 30 minutes total.

Serve with yogurt or sour cream like latkes or with a fresh tomato sauce and a little Parmigiano Reggiano.

Nantucket-style Smoked Bluefish Pate

2010-08-17T16:36:00.004-04:00

My Perfect Summer Appetizer

Well, the dog days of summer are upon us. As usual, I don't feel like I have accomplished as much as I would like, nor do I feel like I have done all the summer-y fun activities that I had dreamed of for all those long, cold months. It has been a fun one and a very busy one, too! Since June, I have made it to Los Angeles, Atlantic City, the Ozark mountains/Tablerock Lake in Missouri, and spent a week on Cape Cod. Not too shabby, I know. As far as local fun goes, I have sunbathed on Rockaway Beach, picnic-ed in McCarren Park many times, tinkered at flea markets, and eaten my way through farmer's markets. On Thursday, I will have my annual trek to Coney Island. We have a wedding in the Hudson Valley the following weekend, then Poof! Summer will be over in the blink of an eye.

Summer Relaxation!

It has been a season of relaxing, organizing, and regrouping a bit from a very busy few months previous. In a few weeks I might just start getting bored so maybe the promise of fall isn't necessarily a bad thing. I'm gathering my wits and brainstorming new menus...but not too much yet, don't worry. I have a week and a half left of this glorious season and intend to enjoy it.

The family fishermen at work

Last week during our annual week on Cape Cod, the fishermen in our family caught some bluefish on their chartered fishing trip. I long ago lost interest in trying to make those little buggers palatable with just basic ingredients and a grill, but they brought a few home anyway. Luckily, a friend of the family offered to fix them up by smoking the fillets in a backyard smoker. Thank goodness for that! As far as I am concerned smoked bluefish is the one and only way to eat them. Here is my recipe for smoked bluefish pate. It's a Nantucket tradition and everyone has a slightly different variation. Here is mine--simple and elegant. It doesn't need many ingredients because the oily, rich fish and smoky fragrance stand tall all on their own!

Nantucket-style Smoked Bluefish Pate

If you don't have freshly smoked bluefish available, you could substitute a hearty wood-smoked salmon (the cooked kind, not lox)

1 smoked bluefish, crumbled and carefully picked through for bones, scales, and skin
3 T capers
1 small clove garlic, minced
1/4 cup chopped onion
1 T flavorful mustard (Dijon, Swedish, or grainy)
1/3 cup mayonnaise

In a food processor, combine fish, capers, garlic, and onion. Pulse until uniform and large chunks have broken down. Add mustard and mayo to bring it together. Taste for seasoning.

Spread on a baguette slices with coarsely ground black pepper and maybe some cucumber matchsticks. Enjoy this hearty New England summer flavor!

Tamarind Rice

2010-08-08T07:40:00.004-04:00

Tamarind Pods

Well, it has happened again. I am on an Indian food kick that can't be tamed. I haven't actually bothered to cook any this week, but I have been eating it every chance I get and could seriously eat it at every meal if I allowed myself. Last night I had a delicious black gram lentil dal and samosas. It was the best dinner and so simple. I was just craving those deep, layered spices and the hearty lentil and bean mixture was the perfect vehicle.

Instant Tamarind!

Before I head out of town tonight for the more stoic cuisine of Cape Cod, I will give myself one more richly spiced food fix. As usual, I headed to my trusty copy of American Masala, by Suvir Saran. Tamarind Rice is an outrageously good side dish that would be a great accompaniment to an Indian meal, but it also would make a lovely side dish to a more classic American meal. It pairs nicely with grilled veggies, fish, or chicken and is able to really liven up many menus.

According to Wikipedia, tamarind is an "indehiscent legume" sometimes called a pod, 12 to 15 cm (3 to 6 inches) in length with a hard, brown shell. The fruit has a fleshy, juicy, acidulous pulp. The tamarind is best described as sweet and sour in taste, and high in acid, sugar, and vitamin B and, interestingly for a fruit, calcium. If you have trouble finding the tamarind concentrate at your regular market, check an Indian spice store, Asian market, or specialty store.

Tamarind Rice

Serves 8

1 tablespoon, plus 1 1/2 teaspoons tamarind concentrate

1/2 cup warm water

3 tablespoons canola oil

1/2 cup peanuts, roughly chopped

1 tablespoon mustard seeds

16 dried curry leaves, roughly torn (optional, but so good in this so try to get some)

6 dried red chiles

1 teaspoon cumin seeds

3/4 teaspoon turmeric

1 large red onion, quartered and thinly sliced

1 tablespoon plus 1 teaspoon kosher salt

1 teaspoon curry powder

7 cups cooked brown or white basmati rice, spread out on a baking sheet and cooled to room temperature

If you haven't done it yet, cook the rice and spread out on a baking sheet to cool.

Place the tamarind in a small bowl. and pour the warm water over it. Whisk together until the tamarind is completely dissolved and set aside.

Heat the oil, peanuts, and mustard seeds in a large skillet or pot over medium-high heat until mustard seeds begin to pop, 2 to 3 minutes. Add the curry leaves, chiles, cumin, and turmeric and cook until the peanuts are golden, about 1 1/2 minuts. Add the onion, salt, and curry and cook until the onion is dot, 4 to 5 minutes, stirring often (if onion begins to burn, turn the heat down). Add the tamarind water and cook until the water is evaporated, stirring often for about 2 minutes.

Stir in the rice and cook until the rice is hot, about 2 minutes (if the rice was in the refrigerator it will take an extra 2 to 4 minutes to warm up), stirring once or twice to make sure nothing burns at the bottom of the pan. Taste for seasoning and serve.

Smoky and Sweet Grilled Corn on the Cob

2010-08-01T09:11:00.002-04:00

a mountain of corn

For some reason, the end of July is consistently the slowest cooking week in private cheffing. Each year, I can expect a rapid slow-down in July and try to use the opportunity to read, relax, finish all those things that are pushed to the side all year, and dig through my cupboard.

After a year busy with cooking, wouldn't you know that the cupboard, fridge, and freezer are overflowing with opened packages held closed with clothespins, mysterious and exotic spice powders, and all sorts of odds and ends. Now is the time I try to clear some open space and put all those interesting, rare, obscure, and, occasionally unpopular ingredients to good use before the season picks back up.

The timing is great for this style of menu planning because I find myself coming home with armfuls of produce from the greenmarkets and have no plan for it. Right now the corn is just perfect and it's coming in to the greenmarkets in mountains! Here is a great way to spice things up a bit and enjoy fresh corn outside on the grill. If you don't have outdoor space to grill, you can use the same seasoning blend and roast it (425 F, 20 minutes or so).

my odds, ends, spices, and potions

Smoky and Sweet Grilled Corn on the Cob

This recipe is really versatile and should be used as an inspiration to mix stuff together and clean out the cupboards.

8 ears corn, shucked and split into short half-cobs if you like

seasoning blend:

2 T extra virgin olive oil or expeller-pressed sunflower/canola/peanut oil

1 T honey, maple syrup, or agave nectar

1 T vinegar (wine, sherry, apple cider, or rice vinegar are all fine here!)

1/2 t sea salt

1 T sweet paprika

1/4 t smoked paprika

1/2 t garlic powder

1/4 t onion powder

1/4-1/2 t cayenne pepper

(opt.) 1/2 t smoked Himalayan sea salt

(opt.) 1/2 t ancho chile pepper

(opt.) 1/2 t ground chipotle pepper

(opt.) 1/2 t dried thyme

lots of freshly ground black pepper

Rinse corn and pat dry.

In a small mixing bowl, combine seasoning ingredients with a fork until uniform. Taste and adjust salt and honey measurements, if needed. I like it to be fairly sweet to balance all the spice.

Line a large plate or sheet with foil. Lay out corn in a row and drench with seasoning. Roll the cobs around in it to make sure every bite with be really flavorful.

Heat the grill to medium and grill for about 7-10 minutes, turn and give them 7-10 more. The time may vary, depending on whether your grill preheated for a long time or the lid is open or closed. The corn is done when the kernels are tender and sweet and there are some nicely charred edges.

**Use this spice blend for fish, meat, and veggies, too! It's so good.

Mantra: the rules of indulgence and a recipe for Cucumber Water

2010-07-22T15:18:00.002-04:00

Upon hearing on the morning news that we were entering our fourth big heat wave of the summer, I decided to dig out my new cookbook, Mantra: the rules of indulgence, by Jehangir Mehta and find his recipe for Cucumber Water that I have been itching to try. I ordered the book a few months ago and hadn't yet had time to dig through it yet. Mantra: the rules of indulgence is a dessert cookbook written by an Indian chef who uses ayurveda, his Indian upbringing, and his extensive experience in chic and high-end restaurants together to create the recipes in this book.

Some of his recipes sound absolutely indulgent and others sound so obscure I honestly don't really understand them. Many recipes contain exotic ingredients and others have new and uncommon techniques applied to standard ingredients. Of the ones that tempted me to try, the Jasmine Glazed Doughnuts, Pepper-Coconut Sorbet, Chamomile Macaroons, and Red Grape Sev stand out by far. The Beet Sorbet and Radish Gourd Chutney sound fascinating and could potentially make it to my favorites list. I'm not quite sold on the Vegetable Cake and Cauliflower Clafoutis recipes, although I won't officially comment until I've tried them...sweet and savory does make an impact...

For today's heat and bright sun, I will stick with what I need which is hydration and refreshment. To add a bit of color and some extra fruitiness, I replace the author's ingredient, 1/2 lemon, with 2 juicy slices of organic valencia orange. I will let this one sit for a few hours in the fridge and am looking forward to a tall glass later this afternoon!

Cucumber Water

adapted from and inspired by Mantra: the rules of indulgence, by Jehangir Mehta

Two 12-inch unpeeled cucumbers (I think using just one is better, though.), julienned
1/2 teaspoon kosher salt (I used Hawaiian pink sea salt)
1/2 lemon (or two orange slices!)

Add the cucumbers and salt to 1 quart (4 cups) water in a pitcher. Squeeze int he lemon juice and drop in the squeezed lemon (or orange).

Briefly stir. Cover and refrigerate until cold. Remove the lemon, if desired. Strain before drinking if you prefer (I wouldn't, though).

Greenmarket Vegetable Saute

2010-07-15T06:48:00.002-04:00

The market is bursting with veggies in all colors, textures, and shapes right now and it is a great time to slice up some vegetables for a great saute and maybe try something you haven't had before. Eating fresh, local farmers market vegetables is a great way to support your local economy, reduce harm to the environment, and eat food at it's peak flavor and nutritiousness. I highly recommend it!

Today I found some great stuff to saute--yellow zucchini, carrots, onions, asparagus, and bell peppers. Nothing too out of the ordinary as far as types of vegetables go, but the quality of them is outstanding! You can tell just by looking at them that they are different than your standard-issue supermarket produce. There is so much good stuff to enjoy right now, so take a trip to your local market and do a simple saute this week. Everything tastes better fresh from the farm!

When you are choosing which vegetables, pick 3-5 different kinds in various colors for an appetizing and beautiful dish. Pick up something green like fresh herbs, scallions, or spinach to add in at the end. Look for colorful and interesting variations of common vegetables like yellow raspberries, purple cauliflower, white carrots, yellow tomatoes, or blue potatoes. There are so many really amazing heirloom vegetables out there. The above photo shows some bright yellow zucchini, something I never see year-round.

My Greenmarket Vegetable Saute

1 lg yellow zucchini, sliced into half-moons
1 bunch asparagus (I like the thin ones for this)

3-4 fat, juicy carrots

1 medium onion

3 T extra-virgin olive oil

1 red bell pepper, seeded and sliced

1 yellow bell pepper, seeded and sliced

1/2 t sea salt

freshly ground black pepper to taste

1 bunch spinach, washed well and drained, then roughly chopped
3 t freshly squeezed lemon juice

Wash asparagus and chop the tough ends off. Set aside to drain.

Remove green tops from carrots and scrub them really well. There's no need to peel them if organic. Thinly slice with a knife or on a mandoline.

Peel and slice the onion along the grain/lines into 1/4 inch thick strips. Chop asparagus into 1-2 inch pieces.

Heat the oil in a large saute pan over medium heat. Toss in the zucchini, onions, carrots, and peppers. Saute about 3 minutes, stirring frequently. Season with sea salt and black pepper to taste. Add asparagus and cook for another minute or so.

Add spinach to the mix and cover for 30-60 seconds so the leaves wilt. Uncover, stir, and test asparagus and carrots for doneness. Finish with lemon juice and enjoy.

Branson, Missouri, Part Two

2010-07-09T12:46:00.009-04:00

While the southern midwest does often tend towards chain restaurants and processed/pre-packaged foods, even in the Ozarks, there are some favorite local dishes and ingredients that we enjoyed on our visit that are noteworthy. Freshly caught, local trout, local catfish, and barbeque in it's many forms can be enjoyed and savored here. Sorghum, a molasses-type, mineral-rich syrup is a popular local ingredient that reminds me of my childhood is popular in the Ozarks and is found in all the stores and even at the Wal-Mart in Branson. I have never seen it anywhere else, so I definitely bought a large tin. Stay tuned for a posting that features what I come up with for that!

There were two meals that made an impression on me during our stay. Funny, I ended up getting the trout at both places--I guess that's how the cookie crumbles when you don't eat meat and try to eat local in the Ozarks. Thankfully, both meals were delicious.

Hold on to your seat when I say this...The first of the two trout dinners was at Andy Williams Moon River Grill found next to the Moon River Theater on the main drag in Branson. We had tickets to see Paul Revere and the Raiders opening with The Comets (the surviving ones at least) and decided to eat at the adjacent restaurant beforehand (reservations at 5--early bird country!). The Comets were adorable, still played great music, and impressed us with their 76 year old lead singer, and 86 year old drummer. Paul Revere and the Raiders? There was more slapstick humor and really corny jokes than there was music and the show was geared for the 70+ set. Well, at least it ended early...Dinner before was good, though. The salads were fresh, the drinks were decent, and my Pecan-encrusted Trout served with Maple Sherry Butter Sauce was outrageous. A simple crust and pan-searing turned an otherwise bland, woodsy fish into a gourmet, but still un-pretentious treat. Hearty and flavorful, the trout is something I would order if I ever found myself here again. We also stuck around near the booth where Andy sits, in the hopes that we might see him but no such luck. We had to leave for the show before he came in.

The next memorable trout was served to me at Devil's Pool Restaurant at Big Cedar Resort. This place was a lesson in local ambiance. It was a taxidermists dream with stuffed 'possum, birds, mooseheads, deerheads, maybe a mongoose or an armadillo here or there, all perched amidst the log beams, fireplace, and long plank tables. The stuffed carcasses were not my favorite part, but at least none were looking at me while I ate. The trout, on the other hand, was maybe a rainbow trout. It's flesh was a bit pinker in color than the previous night's, but also very fresh. The preparation was simple. Pan-seared and finished in Lemon-Thyme Butter and accompanied by a shaved asparagus and snap pea salad, which was just as delightful as the trout--thinly shaved and barely sauteed, though I suspect use of margarine here...I guess they haven't heard....It was another winning trout meal.

If you can find fresh trout fillets without bone or skin, I would highly recommend giving it a try. There is fresh, local trout in many regions of the country so there is most likely some near you if you look for it. Even better, though, is if you have a fisherman in your midst who can just catch you some. I am blessed with an in-house fisherman and next catch you can be sure I will pull out my boning knife and cook up some...

Pecan-Encrusted Trout with Sherry Butter Sauce

2 lb fresh trout fillet (boned, skinned, and sliced into 4-6 serving size pieces)

1 cup milk

1 1/2 cups pecans

1/2 cup whole wheat bread crumbs

1 tsp sea salt

1/2 tsp freshly ground black pepper

1/2 tsp garlic powder

1 tsp sugar (or sucanat)

5 T unsalted butter

2 t maple syrup (use the real stuff, if you don't have any, then substitute honey!!)

2 t sherry

1/2 t sea salt

quick shirt of freshly squeezed lemon juice

coarsely ground black pepper to taste

4-6 T extra-virgin olive oil or olive oil/butter combo for pan-frying

Rinse fillets in cold water and place in a shallow bowl with milk. Let sit while you prepare the crust and butter sauce.

In a food processor, combine pecans, bread crumbs, salt, pepper, garlic powder, and sugar or sucanat. Pulse in food processor until mixture in uniform and fine, about 20-30 pulses. You may need to scrape the sides down once or twice to get it all blended. Transfer the mixture to a large plate or bowl. Set aside.

Melt butter over medium-low heat in a saucepan. Whisk in maple syrup and sherry. Cook 5-7 minutes, lowering heat if it goes above a gentle simmer. Finish with salt, lemon juice, and coarse black pepper. Turn heat to the lowest setting to keep warm.

Return to the fillets and drain the milk; discard. Pan fillets dry and roll in pecan crust mixture. If it is having trouble sticking, you can add some bread crumbs or just press the mixture firmly into the fillet. Coat them thickly!

In a large frying pan, melt oil/butter for frying and bring it the medium heat. Cook the fillets about 4 minutes on each side. Don't move them around (except for flipping) once they are in the pan or the crust will fall off.

Drain for a minute on paper towels, if necessary. Transfer to a serving plate and drizzle butter sauce over the top.

Branson, Missouri, Part One

2010-07-05T22:58:00.014-04:00

Country-style Candied Jalapenos!

It doesn't get much more 'down-home' than Branson, Missouri for a vacation. In the last few years, my parents have begun to frequent the place for the gorgeous, clean lakes, endless entertainment options, and their proximity to home (only about 5 hours from St. Louis to vacation fun). I only remember going to Silver Dollar City (the local amusement park) when I was about 3 or 4. Other than that, I really had no memory or pre-conceived notions of the place before last week. We had been meaning to plan a trip on my Dad's boat for a few years now and decided the time was now. What were we waiting for? It's hot, it's summer, and my yankee husband had never seen a real hillbilly.

Branson is a small town in southern Missouri, only about 30 minutes north of Arkansas in the Ozark Mountains. The area is packed full of history, including Native American, American pioneer/Americana, and mountain hillbilly lore. It is close enough to Springfield, Missouri and Fayetteville, Arkansas, among a few others, that it isn't a completely isolated town and was reinvented in about the 1970s as "The Country Music Capital" and "The Next Nashville". There were theaters and performance spaces, resorts, amusement parks, and lakeside entertainment that popped up everywhere in this tiny town in the mountains. Many stars from the 1940s through the 1970s who were looking to settle down, built theaters and put together year-round acts. Some of these include Roy Rogers, Jr., Yakov Smirnoff's Moscow Circus, The (remaining) Comets, Paul Revere and the Raiders, assorted gospel family acts, animal acts, and, of course (drum roll) Dr. Christmas and the King of Branson himself, Mr. Andy Williams.

The place never made a national splash as expected and the majority of tourists are over age 75 or large families who live relatively close, but the shows, the lake, the food, airport, and resorts are there, so if you are seeking a unique and fun vacation....well....here you go. I know I was excited. Head on out (just don't expect your GPS to work)!

Before we knew it last week, we were airborne from Atlanta and flying right into Branson. They had just opened their own airport and we were going to try it out. My parents drove from St. Louis and in the proper Barker fashion, timed our airport pick-up to the minute despite their five hour drive. Exiting the plane, we descended a steaming hot outdoor ramp that led us to the main building. In between the gap in the ramp and the building's doorway we saw it. In huge letters on the side of this quaint brown building in the mountains, it read, Welcome to the Ozarks. This was it! If ever we were going to experience the opposite of New York City on vacation, it was right now. We entered the airport and it was tiny, decorated like a log cabin, and all the chairs at the gates were made of twigs. Even the cement floors had deer, bear, and fox prints pressed into them. Adorable.

Branson may claim to be "The World's Country Music Capital", but we all know that isn't really true. The whole ride to the resort we giggled and chuckled at the hilarious show billboards...then proceeded to go out for barbecue. Then it hit me, I should have fasted before this vacation. Have I been gone from the midwest so long that I forgot about the food? When we visit, we are typically in Chicago or St. Louis where the food is comparable to any we might pick up in Brooklyn. Here there was a lot of barbecue, fried stuff, meat, bread, Miracle Whip, and margarine.

The first night at Danna's Barbecue and Burger Shop we all ordered sandwiches. Of course the typical pulled pork and ribs made it to the table, but I got adventurous with the fried catfish sandwich and onion rings. Whew. It was delicious, but quite a load to carry home. The exciting part of Danna's (other than good quality eats, of course) was homemade condiments that they made in-house and also sold in jars to take home. I special-ordered the candied jalapenos on my catfish sandwich because if I didn't, I would never have forgiven myself. The were absolutely delicious and just as described--jalapenos, but candied. Less floppy and darker green than a classic "nacho slice", they were literally candied in sugar, water, and spices (possible just bay leaf). I should have bought a jar--we came so close but with the first night's excitement, I didn't want to get ahead of myself...shoulda bought them dang jalapenos. They were canned in a mason jar and shelf stable, but here is a shot at a version to be stored in the fridge. Trust me. They won't last long.

I did some research and am trying this recipe tomorrow. It looks just about right and I encourage you to give this a shot, too. It's looks so easy it's too good to be true! They will keep in the fridge so no rush on using them up right away. Use these as garnish, on salads, on burgers and sandwiches, with corn on the cob, cornbread, and as a summer condiment, in general.

Candied Jalapenos

1 1/4 cups sliced jalapenos (about 3 or 4 fresh)

1/2 cup sugar

1/4 cup water

1 bay leaf
dash of salt
2 T white wine vinegar

Combine all in a saucepan and bring to a boil. Reduce heat and simmer 15-20 minutes. Remove from heat, add dash of sea salt, and vinegar. Let cool a bit, place in a clean jar, and refrigerate.

Rockaway Tacos Rock!

2010-06-23T12:38:00.005-04:00

Sun out, hot weather, must head to beach. Last Friday seemed the perfect day for it. The sky was clear and it wasn't too windy. A plus, too, is that on a Friday we would be able to find parking and would, hopefully, avoid some long lines. So my friend and fellow adventurer, Deborah (of Grapes and Greens fame), made a plan and off we went!

It was gorgeous! I'm still wondering how I could live in hot, sticky NYC for ten summers and never have gone to this beautiful winding beach with pale sand, crashing waves, and a weathered old boardwalk. Made famous by the Ramone's song, Rockaway Beach is making a comeback (or maybe it never stopped being cool?)! Despite the questionable surroundings with dilapidated blocks intermingled with aluminum-sided condos interspersed with gallant Victorians, there is a burgeoning hipster surfer scene.

The new trendy spots are located roughly on the same block, about a block from the boardwalk. There was an adorable local vegetable stand that also sold coffees, teas, and plants. Next to that was Rockaway Taco, selling California-style tacos...maybe the best I have had in NYC.

The walk-up surf shack-style building had hand-painted signs on weathered wood and a cute menu chalkboard. They offered three taco flavors: fish, chorizo, and tofu. They also offered some interesting and traditional quesadillas, both red and green salsa (of course), and a long list of beach-y snacks, including plaintain chips, cucumber with chile and lime and a corn and cabbage citrus salad (???). Sounds enticing. Next time I will definitely get a snack and something with plaintain in it...and yes there most definitely will be a next time.

I enjoyed a fish taco deluxe, as well as a refreshing hibiscus iced tea. What a perfect lunch after soaking in the sun on the beach all day.

Making the perfect taco involves so many elements: the fried fish or other filling, salsa fresca, salsa verde, smoky and dark ancho sauce, crema, and lettuce and radishes on top. Choosing my favorite ingredient is impossible since they are so good and work together in unison on the tortilla. I do have a pull towards salsa verde and Mexican green sauce in all it's forms so here is a salsa verde recipe to get you started taco-ing at home!

Salsa Verde

1 1/2 lb tomatillos, papery skins removed, washed, and quartered

splash of olive oil

1/2 cup chopped white onion

1/2 cup cilantro leaves

1 T freshly squeezed lime juice

1/4 t honey

1/2 t cumin

1/4 t dried thyme

1 jalapeno pepper, seeded and chopped for milder, just chopped for spicier

a little sea salt to taste

Preheat oven to 450. Rub the tomatillos with just a bit of olive oil. Roast, uncovered, for 20 minutes, until skins are beginning to blacken and the raw-ness has cooked out a bit. Let cool for a few minutes before you finish.

In a food processor, pulse all ingredients together, until uniform, but with a little texture remaining and not completely smooth.

Kale and White Bean Saute

2010-06-17T14:57:00.003-04:00

Dark, leafy greens are in at the farmer's market! What to do with them? A simple steam or saute preserves their nutrients while making a healthy and tasty side dish. Or you could add in some onions, peppers, apple cider vinegar, and honey and make them spectacular! Here is one of my favorite kale recipes.

Kale and White Bean Saute

2 T extra-virgin olive oil

1 vidalia onion, sliced

1 red or yellow bell pepper, seeded and sliced into strips

1 large bunch curly kale (green or purple)

1 can cannellini beans, drained and rinsed

1/4 cup unfiltered apple cider vinegar (like Braggs)

2 T honey

1/2 t sea salt

lots of freshly ground black pepper

dash of crushed red pepper

In a large saute pan with a lid or a large Dutch oven, heat oil over medium heat. Add onions and peppers and cook them, uncovered, about 20 minutes, until they are soft, sweet, and beginning to brown.

While that cooks, wash and roughly chop the kale. Remove the stem if it is very thick. When onions and peppers are ready, add as much kale to the pot as will fit. Cover and reduce heat to low/medium-low.

Cook for about 10 minutes. When kale has wilted and there is room in the pot for you to stir it, combine kale with onions and peppers if you haven't already, then add remaining kale and the beans. Stir gently, cover, and cook about 5 more minutes.

When that has wilted, turn the heat up to high or medium-high and add vinegar, honey, salt, and pepper. Add a little crushed red pepper if you're into spice.

Cook on high, uncovered, to evaporate most of the excess liquid and serve right away! This works great with other dark leafy greens, too. It's great with collards, chard, mustard greens, or a combination!

Chutney Barbecue Shrimp or Tofu

2010-06-11T11:46:00.001-04:00

Here is an easy way to spice things up for the weekend. With an Indian-inspired marinade, this dish is great for entertaining, but it's simple enough that you may want to keep it all for yourself. It's a little spicy, a little glaze-y, and finished with lime. Serve this over cilantro rice as an entree or wrap in strips of warmed naan as an appetizer.

With the sweet chutney base, this marinade makes it easy to char the edges if the shrimp and tofu without burning them. It's exotic and summer-y and a great way to celebrate the weekend.

Chutney Barbecue Shrimp or Tofu

2 lb large shrimp or about 25 oz baked tofu, cubed into 1-1 1/2" cubes (I like the Asian-marinated ones for this)

1/3 cup papaya or mango chutney
3 T yellow curry paste
1/3 tsp sea salt
1 tsp Indian hot sauce
Freshly ground black pepper
2 T virgin coconut oil
2 cup fresh or frozen peas
¼ cup chopped cilantro
3 T freshly squeezed lime juice

Clean and de-vein shrimp and rinse. Let dry. (Or cube baked tofu)

In a large bowl, whisk together chutney, curry paste, salt, hot sauce, and pepper. Add shrimp and toss together. If you have time, marinate for about 20 minutes in the fridge.

Heat grill or sauté pan to high. Add coconut oil to pan or brush grill basket with oil. Add shrimp and cook on high for about 2 minutes tossing and stirring, constantly.

Add peas and cook until shrimp are done and everything is beginning to brown and edges are charring. If you are grilling and the peas would fall through your basket, just give them a quick saute on the stove and toss together with shrimp or tofu at the end.

Remove from heat and transfer to a serving plate. Top with chopped cilantro and lime juice.

Serve immediately!

Perfect with cilantro rice or fragrant yellow rice.

Peruvian Cilantro Rice

2010-06-09T17:30:00.004-04:00

How great it is to get away for awhile! We are gearing up for an action-packed and fun summer this year and are getting excited about trips to Branson and Cape Cod among others.

Setting summer fun into motion before it's official start, we took a quick 5 day trip to the Los Angeles area last week to visit my brother and sister-in-law and meet my beautiful new niece, Sophia, but also wanted to just hang out and soak in some of that slower-paced California vibe for a few days. We managed a few dips in the pool, killer Mexican food, and lots of relaxation. When we weren't swooning over the new baby, we also managed to hit the Long Beach farmer's market, a classic LA-style swap meet, and a day in West Hollywood with friends.

We ate so much delicious stuff that I just don't see in NYC. The farmer's market had fat and bursting tamales available in 9 flavors! At the swap meet, I had crisp and fresh fish tacos from a taco truck and Will and I split Mexican donuts for dessert (one, a cinnamon and sugar combo and the other, a cinnamon and chocolate-glazed bun still warm--mmmm.). We enjoyed beautiful, fresh, and local cherries, mango, and watermelon and I grabbed a bite of my sister-in-law's churro. It was AMAZING and had I gotten my own, I would have eaten every bite.

Our last night in town, we went to a place serving up what we believe to be authentic Peruvian eats (not sure, though--never been to Peru.). We enjoyed the Yuca for an appetizer and it was absolutely divine. My entree may well be the best thing I have eaten in many, many months. I had Arroz con Mariscos, which was fresh and tender shrimp, scallop, octopus, and langoustine sauteed and served over the ultimate, most flavorful, and tasty cilantro rice in existence. Seriously.

Other dishes at the table were the house-roasted chicken, which can only be described as lacquered with a salty citrus glaze and was very good, Talarin Saltado which looked like hibachi tossed with French fries, and fried rice that was very Chinese in influence, but had some Latin notes.

For a first try at a new cuisine, I must admit that I am smitten. Peruvian cuisine is a diverse fare with Asian, Latin, and American influences with seemingly equal weight. If we had more time in California, I would have requested more Peruvian. For now, though, the search is on for good Peruvian in NYC. Any suggestions are welcome, dear readers.

Here is the first try at a recipe for the cilantro rice, which would be perfect for a summertime barbecued fish/meat meal, especially grilled seafood or to accompany a vegetable saute. Give it a try and fall in love with this cuisine!

Peruvian Cilantro Rice

1 bunch fresh cilantro, stems removed
1/2 cup water
1 tablespoon vegetable oil
1 tablespoon minced garlic
3 cups broth (chicken is traditional, vegetable works, too)
1/4 cup thinly sliced carrots
1/4 cup frozen peas (optional)
1 tablespoon cumin
salt and freshly ground black pepper to taste
1 cup uncooked white rice

In a food processor or blender, puree cilantro with 1/2 cup water.

Heat oil in a saucepan and cook garlic until lightly browned. Pour in 2 cups of the cooking liquid and stir in the cilantro puree, carrots, peas, cumin and rice. Season with salt and pepper to taste. Bring to a simmer, then cover; cook on low heat until rice is tender and liquid has been absorbed, 15 to 20 minutes.

Roasted Pepper Dressing

2010-05-25T17:47:00.001-04:00

Frequently, I get on a kick with one recipe and make it over and over until I'm sick of it. Right now, my favorite thing to have on hand is Roasted Pepper Dressing. This one is good for people who love bell peppers, but also for those who are a bit more apprehensive about eating too many, because of either taste preferences or digestion. This is a light, versatile, and delicious dressing made with only a little oil and is sweetened with a bit of agave nectar. The other flavors mellow out the intensity of the peppers and it transforms regular old peppers into a great all-purpose dressing for green salads, bean salads, grilled veggies, fish and meat, or leftover pastas and grains. Give it a try!

Roasted Pepper Dressing

4 or 5 red bell peppers OR

1 24 oz jar fire roasted peppers (get Roland if you see it--cheap and no preservatives), drained

2 medium cloves garlic

1/4 cup chopped red onion

2 t freshly squeezed lemon juice

1 T Dijon mustard

1 1/2 t agave nectar

3 T apple cider vinegar (you can subst. wine vinegar or rice vinegar)

sea salt and freshly ground pepper

2 T fresh oregano leaves (subst: 1 t dried)

1/2 cup extra-virgin olive oil

If you are using fresh peppers, wash and dry them and roast them at 400 F for about 30 minutes, until the skin begins to crackle and blacken. Remove from oven, transfer to a stainless bowl and cover tightly with plastic wrap. Set aside for about an hour. When peppers have cooled a bit and "steamed" their skins off, peel them and remove the seeds.

In a food processor, puree roasted/drained peppers (discard seeds), garlic, onion, lemon juice, Dijon, agave, vinegar, salt, pepper and oregano. Puree until very smooth, about 2 minutes.

Gradually add in oil while food processor is running. Taste and adjust salt, lemon, and agave to taste.

Keeps about a 1 1/2 weeks in the fridge.

Pissaladiere

2010-05-20T13:57:00.003-04:00

It's Thursday again. An always busy day, but also often the signal that my week of marketing, planning, menu changes, cooking, and clean-ups is coming to a close (unless, of course, I was insane enough to book weekend parties). Once I sum up the week in invoices, totals and laundry, then the next few days are all mine. To end each week, I always take some time go over the next week's schedule and plan out menus to try and fulfill each client's wishes for the following week. I email them out to each client and then just call it quits for a few days. After three parties and four "stock the fridge" sessions in three days (or something like that), you would think my plans would be really simple for the next week.

In reality, though, when I over-book myself, I begin to plan more and more ambitious and creativity-required menus and dishes, including new recipes that I have no idea about or haven't a clue what the results will be. It is truly frightening to show up to a three-course dinner party for 12 without having even read the dessert recipe yet. I guess I really like living on the edge.

I'm not sure why I do it. Maybe to keep myself entertained or maybe I get cocky about how fast I can make a nice crudites on the fly while cooking off 16 Filets, then leaving and starting all over again somewhere else numerous times in a day.

Probably what happens, though, is that while doing the end of the week planning, in retrospect I think to myself, that wasn't so bad and so then plan another week of challenging and confusing menus where I must rise to the occasion and accommodate my own high maintenence menus once again. It's what I do and I do it to myself so I won't complain. Without working in a "real" kitchen, maybe the insanity of it all keeps me feeling connected to the restaurant folks. Some really great food comes out of these off-the-cuff sort of menus and I find that the frantic prep sessions often turn out the best recipes.

Ever since I was in culinary school, I have fantasized about whipping up a Pissaladiere, which is a French pizza-savory tart type of thing. It is traditionally made with caramelized onions, anchovies, and French oil-cured olives. I LOVE it, but until yesterday have never gotten around to actually making one. I was hired to cook for a party in honor of and to raise campaign funds for the governer of Maine. It was a simple wine and hors d'ouevre event where the governer would be speaking. What better time to fulfill a food fantasy and try something brand new that I have never made before? Ha. Well, all went well and thanks to Ina Garten, I printed off a perfect recipe for pissaladiere. It was gorgeous, lovely, and beautiful and I highly recommend making one to munch on this weekend.

While the party was going on, the kids were in the kitchen and they loved this, too! If you have adventurous eaters at home, they will make this disappear, so better go ahead and make two.

The recipe I used is from Barefoot in Paris, by Ina Garten. Hers is a classic, traditional pissaladiere, but I added some freshly grilled artichokes from Citarella. I thought it would be a nice seasonal adjustment that would accommodate more palettes. Here it is. Don't be put off because it uses a yeasted crust. It's very simple and very fast. Really, you should make it.

Pissaladiere

adapted from Barefoot in Paris, by Ina Garten

makes two 10"x15" pissaladieres

For onion topping (halve this to just make one):
1/2 cup good oliveoil, plus extra for brushing
4 pounds yellow onions, halved and sliced 1/4" thick
2 tablespoon fresh thyme leaves
3 teaspoons kosher salt
1 teaspoon freshly ground black pepper
4 whole cloves garlic

For the dough:
1 1/4 cups warm water
2 envelopes dry yeast
1 tablespoon honey
3 tablespoons good olive oil
4 cups all purpose flour, plus extra for kneading
2 teaspoons kosher salt

To assemble:
Cornmeal, for baking
12-18 anchovy fillets (and/or 3-5 large grilled artichoke bottoms, thinly sliced)
12 French black olives, preferable oil-cured, pitted (I halved mine)

DIRECTIONS
For the topping, heat the olive oil in a very large saute pan and cook the onions, thyme, salt, pepper, and garlic over low heat for 45 minutes, until the onions are sweet and cooked but not browned. Toss the onions from time to time. After 30 minutes, take out the garlic, chop it roughly, and add it back to the onions.

Meanwhile, for the dough, combine the water, yeast, honey, and olive oil in the bowl of an electric mixer fitted with a dough hook. (If the bowl, is cold, start with warmer water so it's at least 100 degrees F when you add the yeast.) Add 3 cups of the flour, then the salt, and mix on medium-low speed. While mixing, add 1 more cup of flour or just enough to make a soft dough. Mix the dough on medium-low speed for about 10 minutes, until smooth, sprinkling it with flour to keep it from sticking to the bowl. When the dough is ready, turn it out onto a floured board and knead it by hand a dozen times. It should be smooth and elastic. Place the dough in a a well-oiled bowl and turn it to cover lightly with oil. Cover the bowl with a damp kitchen towel. Allow tho rest at room temperature for 30 minutes.

Preheat the oven to 450 degrees F.

Divide the dough into 2 equal parts, rolling each one into a smooth ball. If you're only making 1 pissaladiere, place 1 ball on a baking sheet and cover it loosely with a damp towel. Allow the dough to rest for 10 minutes. (If you're making just one and not using the other dough, wrap it well and refrigerate or freeze it for the next time.) Roll the dough lightly with a rolling pin, then stretch it to a 10"x15" rectangle and place it on a baking sheet that is sprinkled with yellow cornmeal.

If the onions are very oily, you can drain them in a mesh strainer for a few minutes before you move on to the next step
.
Spoon the onion topping onto the dough, leaving a 3/4" border all around. Artfully arrange the artichokes or anchovies and olives on top, brush the edge of the dough with olive oil, and bake for 15 minutes, or until the crust is crisp. Serve hot on a cutting board.

It is so good.

Quinoa Tabbouleh

2010-05-11T11:32:00.002-04:00

Quinoa Tabbouleh can be made elegant with careful vegetable cuts and nice plating!

Tabbouleh is one of my favorite things to have hanging around for quick meals and snacks. It is also really popular with many of my clients so I find myself making it a lot. Tabbouleh is a Middle-eastern grain salad that is super simple. It has chopped cucumber, tomato, onion, fresh parsley, sometimes mint, lots of freshly squeezed lemon juice, and olive oil. Traditionally tabbouleh is made with bulgur, which is toasted cracked wheat, a really delicious, nutty ingredient for grain salads. Another grain that works great for tabbouleh is quinoa, a gluten-free, high protein heirloom grain.

Tabbouleh is fantastic served with traditional fresh pita, but sometimes I like to make baked pita chips or, for my clients who don't eat gluten, I make chips in the oven from sprouted grain tortillas. Tabbouleh makes a great side dish, lunch entree, snack, or can be a nice appetizer when served with pita, olives, and hummus.

Here is my latest version of quinoa tabbouleh!

Quinoa Tabbouleh

1 cup quinoa

2 cups water

1/2 tsp sea salt

1 1/2 cups diced cucumber

1 1/2 cups diced tomato

1 bunch parsley, washed and chopped

1/2 cup finely chopped mint (opt.)

1/2 cup diced onion

1 large clove garlic, finely minced

1/2 cup extra-virgin olive oil

1/2-3/4 cup freshly squeezed lemon juice

sea salt to taste

freshly ground black pepper

Rinse the quinoa in a mesh strainer, drain, and transfer to a pot. Cook over medium heat 3-5 minutes, stirring constantly, until quinoa is dry, fragrant, and just beginning to toast. Immediately add 2 cups water and 1/2 teaspoon sea salt. Bring to a boil on high, then reduce heat to low, cover, and let cook for 15 minutes, or until water is absorbed. When quinoa is cooked, remove lid and let cool to about room temperature.

While quinoa cooks, chop your veggies.

In a large mixing bowl, combine cucumber, tomato, parsley, mint, and onion. In a smaller bowl, whisk together garlic, olive oil, lemon, salt, and pepper.

When quinoa is cool, transfer to the bowl of veggies. Toss together and dress it using all of the dressing.

Serve room temperature or cool.

My Favorite Belgian Waffles

2010-05-07T15:22:00.000-04:00

Still looking for ideas on nice things to do for Mom this weekend? Maybe make her these really delicious and healthy Belgian waffles! I have done these a few times and they really turn out great. Top them with fruit, powdered sugar, chocolate chips, or whipped cream and make your mom extra happy this weekend!

My Favorite Belgian Waffles

2 c unbleached white flour
2/3 c whole wheat pastry flour
1 T Florida Crystals
½ t baking powder
1 ½ c almond, soy, or rice milk
1 very ripe banana
½ c earth balance
½ t vanilla extract
¼ t almond extract
½ c applesauce
Cooking spray

Mix together flours, Florida Crystals, and baking powder in a large bowl.

In a blender, puree these: almond milk, banana, Earth Balance, extracts, and applesauce.

Fold wet mixture into dry ingredients. Batter will be very thick. Add another splash of almond milk, if it’s too dry.

Make waffles using about ½ c of batter at a time.

Mocha Fudge Layer Cake

2010-05-05T10:15:00.004-04:00

Mother's Day is here again and if you are anything like me, you want to do something special but are out of ideas. Here is a thought. Bake something! Baking a special dessert always brings people together and encourages them to linger at the table, rather than rush off. Here is an easy and beautiful chocolate layer cake with just a hint of deep, dark coffee flavor. It is basically a jazzed up mix with a simple frosting that is perfect for both gourmets and traditionalists alike. You need 2 eight or nine inch cake pans and a hand-held electric mixer makes the frosting a snap. Try this on Sunday and your Mom will thank you! If you aren't into the coffee flavor or aren't sure about it for the little ones, you can omit it and serve the adults coffee with it--it's still fantastic!

Oh yeah, you can make it a day ahead. Just wrap the unfrosted, cooled layers in plastic and make the frosting. Store in the fridge until the next day. Layer and frost it cold and let it come to room temperature to serve.

Mocha Fudge Layer Cake

2 boxes Dr. Oetker Organic Chocolate Cake Mix
Eggs (as directed on package)
Canola oil (as directed on package)
Buttermilk (substitute for milk as directed on package)
2 T instant coffee crystals dissolved in 2 T water
1 bag of Ghiradelli dark chocolate chips

Line two 8” or 9” springform pans with parchment. Spray with oil and lightly dust with cocoa powder. Preheat oven according to package directions. With an electric hand mixer, mix cake mix, eggs, oil, buttermilk, and instant coffee/water together until just uniform. Don’t over-mix. Fold in chocolate chips gently with a spatula.

Scrape the batter into the springform pans, dividing evenly. Smooth the top with spatula and bake according to package directions. Make the mocha whipped cream frosting while cake bakes (below).

Let cake cool completely before removing from the pans. Remove one cake layer from it’s pan and spread about a cup of the Mocha whipped Cream Frosting on it evenly.

Remove the next cake layer from it’s pan and transfer it carefully on top of the first layer. Frost the entire cake and lightly dust with cocoa powder and/or chocolate shavings.

Mocha Whipped Cream Frosting
4 cups whipping cream
1 cup hot fudge sauce/ice cream topping (at room temp.)
1 T instant coffee dissolved in 1 t water

Wash and dry beaters. In a clean stainless steel bowl, whip cream with electric hand mixer until somewhat stiff peaks form. Whip in fudge sauce and coffee crystal/water until color is just uniform. Cover and chill until you are ready to frost the cake.

Cornmeal Gnocchi

2010-05-03T11:14:00.003-04:00

I have never really understood obsession that some people have with pasta. It's good, but it's rarely so good I crave a repeat. Honestly, I probably ate a ton of it in college with plain old jarred sauce and just got sick of it, forgetting how great fresh pasta with a delicate and flavorful sauce can really be. This being said, I really and truly appreciate fresh, homemade pasta, probably more than the average joe. I have tried my hand at making pasta a few times and know it isn't foolproof. Even simple semolina pasta made by hand involves skill, practice, and a handful of luck.

Well, this weekend with my foodie friend, Lori, in town for a visit, we headed to Little Italy on Saturday night. Along with a few other food-loving girls, we headed to Holly's favorite, Da Nico Ristorante. They don't take reservations, but we were seated in their huge, sprawling garden within ten minutes. A beautiful and unique house-made bruschetta-type flatbread came to the table right away. It was delicious. It was a round flatbread-type crust that suggested a brick oven in action. This crisp and flaky crust was topped with ripe, sweet tomato chunks just chopped and tossed with garlic, lemon, and basil. When your ingredients are this fresh and impeccable, simplicity like this is the way to go!

On such a warm and beautiful night, we ordered a crisp and citrus-y Pinot Grigio and took our time perusing the menu. The pasta selection was great! Traditional preparations like pomodoro sauce and Bolognese sauce were offered, as well as creative preparations like spicy vodka sauce with olives and fresh mozzarella, pesto, and various chicken and seafood preparations. All pastas were made in house. They also had a vast selection of pizzas and non-pasta entrees/secondo corso as well. Delectable.

Potato gnocchi is always where I gravitate on an Italian menu if it is offered. Those chewy little potato dumplings are so addictive and I like them with just about any sauce. So that is what I ordered--Gnocchi Napolitana.

It arrived and was outrageously delicious. It may be the most tender, yet flavorful gnocchi I have had. Very fresh mozzarella was chopped into pieces about the size of the gnocchi and the mixture was gently tossed in a very fresh and delicate tomato sauce and topped with a huge sprig of aromatic basil.

My friends enjoyed the Rigatoni with Olives and Fresh Tomatoes, a special that offered Lobster Chunks in a Spicy Vodka Sauce that was divine, and a classic Spaghetti with Bolognese. We ate well. At the end, the waiter brought us a plate of zeppoles on the house (not that we were able to eat much more!).

The service here was great and we felt not a bit rushed, which is a rarity and a huge plus for a busy garden restaurant like this in NYC. What a great spot! This is a place to remember for great Italian eats. A hidden gem!

Now that I am thinking about gnocchi, I will share a gnocchi recipe that I haven't made in ages, but was a huge hit and often-requested dish with my clients a few years back. I would serve this with a roasted pepper-infused tomato sauce or cilantro butter. It isn't traditional like what we had on Saturday, but it is a guaranteed hit!

Buon Appetito!

Cornmeal Gnocchi

1 cup cold mashed potatoes

1/2 cup yellow cornmeal

1/3 cup unbleached white flour

1/2 cup ricotta cheese

1/3 cup freshly grated Parmigiano Reggiano

1/2 tsp sea salt

In a large bowl, mix all the ingredients together to make a soft dough. The best way to do this is mashing everything together with clean hands.

Divide the dough into fourths. On a floured board with floured hands, roll each quarter into a rope 12 inches long. Slice each rope into 15 pieces. After slicing, roll the dough between two forks the make some cute ridges, if you like.

Bring a large pot of water to a boil and add the gnocchi. Cook until the gnocchi float to the top. Drain and serve with a classic or creative sauce.

The simplest homemade pasta that there is!

Creamy Asparagus Soup with Parmigiano Reggiano

2010-04-29T17:39:00.001-04:00

If you are looking for a new ideas for asparagus, here is a great recipe for creamy asparagus soup. The creaminess is the result of a puree, rather than a roux and heavy cream so it is light and healthy as well as tasty! This is a great lunch or starter and freezes well if you don't get through all of it. If you have zucchini or yellow squash lying around, dicing it and adding it in works really well, too.

Creamy Asparagus Soup with Parmigiano Reggiano

¼ cup unsalted butter
1 onion, roughly chopped
2 cloves garlic, chopped
1 cup chopped celery
4 or 5 cups washed and roughly chopped asparagus (2 or 3 bundles)
2 cups peeled diced potato
2 T dried basil
1 t sea salt
Freshly ground white pepper to taste
6 cups vegetable broth
1 can cannellini beans, drained
1 cup crème fraiche or plain yogurt (creme fraiche is better!)
2 T freshly squeezed lemon juice

Melt butter in a large pot. Add onion, garlic, celery, asparagus, potato, dried basil, and sea salt and pepper.

Cook until vegetables begin to soften and stir occasionally, 10-15 minutes.

Add broth and beans. Bring to a boil, then lower heat and simmer 20-30 minutes. Remove from heat and let cool a bit.

Add yogurt or crème fraiche. Puree in batches until very smooth. Taste and season with salt, pepper, and lemon juice. Stir in freshly grated parmigiano reggiano just before serving.

If you like to garnish, add a dot of creme fraiche to the top and maybe some pink peppercorns!

Chews in the 'Cuse

2010-04-27T13:23:00.006-04:00

As great as city living can be, sometimes you just have to get out and reconnect with how the other half lives. It's easy to forget what it feels like to just hop in the car and go somewhere without traffic or go out to brunch without an hour-long wait. Last weekend we headed 4 1/2 hours north to Syracuse, NY where our good friends, Matt and Nicole, moved for graduate school and a break from the New York City pace. The sun was shining Thursday as we hopped into the car with iced coffees and a charged ipod. We drove upstate via New Jersey and Pennsylvania and hit Syracuse before the sun was even down! Aaaahhh. Out of the city!

our gracious hosts enjoying some local craft beer

We enjoyed some awesome cheese and wine (way too much, I may add.) as soon as we arrived. Nicole and I share a love of cheese and she always has a knack for cocktail hour. Her cheese platter had an aged blue served with honey, a young gouda served with grainy mustard, and a pungent Tallegio that needed no condiment! Yum. We then enjoyed some grilled trout that Will had caught the day before, as well as grilled flank steak for the carnivores, grilled summer squash, and rice a'la nicky (No explanation needed. It's good.)

Well, we were moving slowly the next day, but we managed to motivate and get out in the evening and hit the world-famous Dinosaur Barbecue. There we were bowled over by the exquisite craft beer selection, impeccable house-made sauces, and perfection at every turn--not your typical barbecue joint. They have a few locations including in Rochester and in Harlem, so if you are near one, you definitely want to stop in. We started with truly excellent fried green tomatoes. My friends enjoyed ribs, chicken, and assorted meats slathered in house sauces and charred to perfection. I enjoyed the best blackened catfish I've had outside of New Orleans and my Carrot Raisin Salad and Macaroni and Cheese rivals any southern grandmother's. Each was perfectly seasoned and had depth of flavor including a slight spicy-sweet curry essence in the carrot raisin salad. Awesome.

We enjoyed a sweet and savory waffle breakfast at a local favorite, Funk and Waffles. They feature Gimme Coffee (always one of my favorites!) and some house combos, but also a list of batters and toppings to create your own perfect waffle. I had whole grain batter with spinach and feta. Needless to say, it was sooooo good. The guys got classic buttermilk with chocolate chips and they were gone in an instant.

Pastabilities. The name just doesn't do the place justice. For our last night chillin' in the 'cuse, we went out to an Italian favorite and enjoyed AMAZING bread with "spicy tomato oil", which was a housemade tomato sauce diluted with rich olive oil and infused with heat. We could have just had that it was so delicious and fresh...but we didn't. The fried calamari was ho-hum, but that was quickly forgotten when my balsamic grilled tuna with polenta triangles, sauteed spinach, and roasted yellow peppers arrived. Perfection. Will and Nicole enjoyed a local favorite "Chicken Riggies" which we learned about that day that includes a spicy vodka sauce with some cream worked in and cooked with chicken and tossed with rigatoni (aka riggie). They loved it! Matt had asparagus and angel hair with pistachio lemon pesto and creme fraiche. This place is not your every day pasta joint and we went home fat and happy once again.

If you think we haven't eaten enough in just a few days, yes, we went to brunch before we left town. L'Adour served up the most ooh la la French brunch in town. Crepes, Galettes, Croque Monsieur, pastry, coffee, and something called gingerbread toast topped off our weekend.

If you are ever in Syracuse, don't be afraid that you won't find any good restaurants. That town knows how to eat. It was a weekend full of good food and great friends! Here is a classic recipe for chicken riggies. It's not about the chicken, but about that delicious sauce, so do what you will, whether it's a classic chicken and riggie toss or a nouveau riggie with veggies.

Chicken Riggies

Ingredients

1 (16 ounce) package rigatoni pasta
3 tablespoons extra-virgin olive oil
1 1/2 pounds skinless, boneless chicken breast, cut in bite-sized pieces
salt and pepper to taste
1 onion, diced
3 cloves garlic, minced
2 cubanelle pepper, seeded and thinly sliced
3 roasted red peppers, drained and chopped
2 hot cherry peppers, seeded and minced
1 (28 ounce) can crushed tomatoes
1/2 cup heavy cream
1/2 cup grated Parmesan cheese

Directions

Bring a large pot of lightly salted water to a boil over high heat. Add the rigatoni pasta, and cook until al dente, 8 to 10 minutes; drain and keep warm.
Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until lightly browned on all sides, and no longer pink in the center, about 7 minutes. Remove the chicken from the pan, and keep warm. Stir the onion, garlic, and cubanelle peppers. Cook and stir until the onion has softened, about 4 minutes. Add the roasted red peppers, hot cherry peppers, and crushed tomatoes. Bring to a simmer, then stir in the heavy cream and cooked chicken. Simmer 2 or 3 minutes, then stir in the pasta. Sprinkle with Parmesan cheese to serve.

Easy Cookies and Cream Cupcakes

2010-04-21T09:22:00.000-04:00

While I usually try to convert ingredients in classic baking recipes to whole ingredients, sometimes sticking to the original is the only way to go. Here is an off-the-hook, out of control, outrageously delicious cupcake recipe that also happens to be really easy! I just did these last night for an 11-year old's birthday and they are sooo good. Make a batch this weekend!

Easy Cookies and Cream Cupcakes

cupcake recipe adapted from Martha Stewart Living

frosting recipe adapted from myrecipes.com

Chocolate Cupcakes

(makes 18-24)

3/4 cup unsweetened cocoa powder

1 1/2 cups unbleached white flour

1 1/2 cups sugar

1 1/2 teaspoons baking soda

3/4 teaspoons baking powder

3/4 teaspoons salt

2 large eggs

3/4 cup warm water

3/4 cup buttermilk

3 tablespoons safflower oil (or sunflower, canola, or other clear oil)

1 teaspoon vanilla extract

1 cup chopped chocolate sandwich cookies (you can use Oreos, but I like Paul Newmans)

Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Fold in the cookie crumbles. Scrape down the sides and bottom of bowl to assure batter is well mixed.

Divide the batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack, let cool completely.

Cookies and Cream Frosting

Yield: Makes about 2 1/2 cups

1/2 cup unsalted butter, softened

3 cups powdered sugar

1 teaspoon vanilla extract

2-3 tablespoons milk

1 cup chopped chocolate sandwich cookies (1/2 cup finely chopped & 1/2 cup roughly chopped for garnish)

Beat butter with an electric mixer at medium-high speed until creamy. Gradually beat in sugar until smooth. Beat in vanilla and 2 tablespoons milk, adding additional if necessary for desired consistency. Fold in finely chopped cookie crumbs.

Frost cooled cupcakes generously. Top with the roughly chopped crumbs and gently press into the top OR you can use cookie halves for the top and just stick them vertically in the center.

Don't eat them all at once!

Baby Vegetable Fricassee

2010-04-14T16:13:00.014-04:00

adorable baby leeks

Well, spring has officially sprung! All the adorable cute mini versions of vegetables are here! Check your regular supermarket, the farmer's markets, and the health food store and you are sure to come across some beauties! I served this alongside three-grain croquettes yesterday and offered it with shrimp skewers the night before. It is versatile and a crowd-pleaser!

If you find some baby veggies I haven't suggested below, get them and toss them in, too! I added fresh peas and a handful of snow peas here because I couldn't locate any baby zucchini quite yet. This is perfect for a spring-time side dish!

fresh baby corn outshines the canned stuff by a million!!

Baby Vegetable Fricassee

Inspired by a recipe from Miss Dahl's Voluptuous Delights: Recipes for Every Season, Mood, and Appetite

1 Tbsp+2 Tbsp unsalted butter
3 baby leeks or Texas onions with the green tops, washed well and thinly sliced
1 clove garlic, finely minced
1/4 tsp+1/4 tsp sea salt
dash of white pepper
2 cups baby carrots, halved (or quartered, if they are huge)
1 1/2 cups fresh English peas
10-15 ears fresh baby corn, husked
1/4 cup+ 1 cup vegetable broth

handful of snow peas, trimmed at the ends

1 bunch enoki mushrooms, cut from main root/stem and gently rinsed

2 Tbsp unbleached white flour

dash of fresh lemon zest (literally just a quick grate or two)

1 tsp fresh lemon juice

2 Tbsp snipped chives

1. Melt 1 tablespoon butter in a large pan. Add leeks and garlic and cook for about 5 minutes. Season with 1/4 tsp salt and white pepper.

2. Add carrots, peas, and baby corn. Cook 5 minutes and add 1/4 cup vegetable broth or water. Cook partially covered for about 10 minutes, or until carrots and corn are tender. Add snow peas and enoki mushrooms. Toss and remove from heat.

3. In a separate small pot, melt remaining butter over medium-low heat. Whisk in 2 tablespoons flour to make a roux. Drizzle in 1 cup broth to make a thick sauce, whisking the whole time.

4. Pour sauce over vegetables in large pan. Stir. Add lemon zest, lemon juice, stir again, and taste for seasoning.

5. Serve warm with snipped chives on top.

Workshop Vinaigrette

2010-04-08T20:16:00.011-04:00

WooHoo! Salad Season!

It's getting to be salad season, so let's talk about salad dressings, shall we? While I like many of the 'healthy' dressings on the market today, I don't usually love them. Annie's salad dressings are a decent quick fix and I absolutely LOVE Galeo's Miso Caesar dressing, but those are really the exceptions. Maybe an occasional Paul Newman vinaigrette, but really Annie and Paul use some unhealthy and unnecessary ingredients, too. We can do better.

my favorite things

I prefer to whip up dressings on my own most of the time. (gasp!?!) 'Why would you ever do that?', you may ask. I like kitchen shortcuts as much as the next, but the truth is, once you start doing it, you can't go back. Fresh dressings are so much better than even expensive and gourmet bottled dressings. Read the ingredients on a Seven Seas or Wishbone dressing. It's really nasty stuff. Why are you bothering to even eat a salad if you are consuming all that corn syrup and refined soybean oil? It's tempting to have a soda and some onion rings and forget the salad altogether.

While it may seem like way too much trouble to make your own, it really and truly is worth it. Plus, you can adjust seasonings, herbs, sweetness, and oil content according to the type of salad you are dressing.There is a basic technique involved in a classic vinaigrette which I will go over below. Once you get the hang of that, you can add herbs, pureed fruit or veggies, substitute nut oils, and make just about any any other adjustments you can think of and always know what is in your food.

I like to make a decent-sized batch and use it all week, but you may like to try a new one each day, if you're feeling creative.

Classic Vinaigrette

The ingredients in classic vinaigrette are just what you would expect.

1/4 cup wine vinegar (acid)
1 Tablespoon Dijon mustard (emulsifier)
sea salt
freshly ground black pepper
1 cup extra-virgin olive oil

1. Place a mixing bowl to sit on a damp, folded towel or paper towel so it won't move around if you continuously whisk. (Some bowls have rubber bottoms and you don't need to do this step.)

2. Combine vinegar, mustard in the bowl, whisking together with your right hand if you're right-handed. Season with some salt and pepper.

3. Continue whisking with your right hand. With your left hand, drizzle in pre-measured oil slowly while whisking. As dressing emulsifies, continue until you have used all the oil.

4. Taste for seasoning with a bit of whatever salad the vinaigrette is for (lettuce, tomato, etc.) by giving it a quick dip and a taste. Serve room temperature. Divine.

I rarely do this very basic vinaigrette because I find way too many enticing things to toss in while I'm whisking. I almost always add about 1/4 tsp finely minced garlic and a tsp of honey or agave nectar. Fresh herbs, dried herbs, lemon zest, fresh orange juice, fresh lemon juice, soy sauce, honey mustard, whole grain mustard, rice vinegar, pureed roasted peppers, buttermilk, yogurt, cheese, scallions, parsley...see where I'm going with this?

When you add or substitute, just make sure the seasonings are whisked together initially, then the oil is drizzled in. Make sure there is always a bit of mustard to emulsify/combine the oil with the vinegar.

Last week I was on a lemon zest vinaigrette kick. I used about 1/2 tsp fine lemon zest and replaced the vinegar with lemon juice, adding only a splash of vinegar. I made it pretty sweet, using about 2 tsp agave nectar. It was served on baby arugula with raspberries and pine nuts. You wouldn't believe how addictive this is!! It is so good and perfect for springtime.

So this is your inspiration and now the rest is up to you. Go forward, salad lovers. Reduce that balsamic, zest that citrus, and dig through that spice cabinet. Be sure to post your creations!

Roasted Artichoke Pesto Bruschetta with Creme Fraiche and Chives

2010-04-06T18:22:00.005-04:00

Tissue Paper and Baby Sock Flowers for the Shower

Well, it was a fun-filled weekend with the warm weather and busy-ness of our trip to CT! We celebrated birthdays, had a baby shower for my lovely sis-in-law, celebrated Easter, and visited with an old friend. It was a blast and the shower was a success! We offered a homemade, seasonal hors d'oeuvres for guests to munch on arrival and it turned out great!

Featuring my favorite spring vegetable, the artichoke, I made it in advance and had no problem setting it up quickly. This would be a great snack, soup accompaniment, hors d'oeuvre, or potluck addition, so try it out and don't eat it all before the guests arrive!

Roasted Artichoke Pesto Bruschetta with Creme Fraiche and Chives

6 large artichokes (you can use frozen or canned, but I love them fresh!)
2 juicy lemons
sea salt
freshly ground black pepper
1/4 tsp finely minced garlic (for roasting), plus 1 large clove garlic (for blending into pesto)
extra-virgin olive oil

1/2 cup pine nuts
1/2 cup parmigiano reggiano, chopped into chunks or smallish pieces
1/2 tsp sea salt
1/4 cup extra-virgin olive oil
2 T freshly squeezed lemon juice
1/2 tsp dried oregano

1 fresh baguette, sliced into 1/3" thick slices
chives and creme fraiche for garnish

FOR THE PESTO:

Preheat oven to 375 degrees.

Cut 1/4 inch from the top of one artichoke, then slice away the tough leaves. Scoop the scary hairy stuff from the center and squeeze with lemon juice and a pinch of sea salt. Transfer them to a baking sheet. Continue with remaining artichokes. Be sure to do each artichoke individually and get lemon juice on it asap--they oxidize and turn a scary brownish color quickly.

When they are all prepped, add freshly ground black pepper, garlic, and a dash of extra-virgin olive oil. Rub together and distribute seasonings with clean hands and roast, uncovered, for 30-40 minutes, until browned and tender. Let cool for a few minutes while you toast the pine nuts, watching them closely.

Toast pine nuts for 5-10 minutes, until just fragrant and beginning to color.

Place artichokes in a food processor with large clove of garlic, toasted pine nuts, parmigiano reggiano, sea salt, lemon juice, and oregano. Blend until smooth. Mixture will have some texture, but just make sure garlic and artichokes are blended. Chill until 2 hours before serving, if you are making it ahead. Otherwise, serve slightly warm or room temp.

TO SERVE

Spread 1-2 Tbsp of pesto onto baguette slices. Dot each piece with 1/4 tsp creme fraiche and a little snip of chives.

Scallops Provencal

2010-04-01T16:15:00.005-04:00

Whether you are celebrating Easter, Passover, spring, or nothing at all, this is an elegant and tasty appetizer to enjoy this weekend. It serves about 4-6 as an appetizer. If you are bringing this to a holiday gathering, definitely double (or triple!) the recipe and cook in batches. It is so delicious you will want this one again and again!

I have changed some things from the original and like serving it with fresh lemon wedges.

Scallops Provencal
adapted from foodnetwork.com, Barefoot in Paris, 2004, by Ina Garten

1 lb fresh sea scallops
Sea salt and freshly ground pepper
A few tablespoons unbleached white flour
½ stick unsalted butter
½ cup sliced shallots
1 garlic clove, minced
¼ cup chopped Italian parsley
1/3 cup dry white wine
1 lemon, halved

Rinse scallops and pat dry thoroughly. Sprinkle with salt and pepper and toss with flour in a mixing bowl.

In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops; then add the shallots, garlic, and parsley and sauté for 2 minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice. Serve with fresh lemon wedges.

Garlicky Tzatziki Sauce

2010-03-23T16:43:00.009-04:00

The branches are bare, but the sun comes out every few days!

Happy Spring, Everyone! It's not really cold anymore, but it's not really warm yet either. This time of year is a little confusing as far as eating goes. Salads sound good, but with the rain and the chill in the air, it's a little early to be satisfied grazing on just raw greens. I have been doing some back to basics cooking lately: Plain brown rice, steamed veggies, simple sautes and soups. It's easy, but admittedly gets a little boring. Here's a great tzatziki sauce recipe to help jazz things up without adding a ton of prep time, but adding a ton of flavor!

Indulge in this garlicky Greek classic on warmed flatbread, on leftovers, with grilled or steamed veggies, or as a dip for raw veggies, bread, or kebabs. If you want to get really crazy, get some really nice feta, olives, and bread and you have yourself a feast! Kali Oreksi! (that's kind of like Bon Appetit in Greek)

Tzatziki

1/2 cucumber (preferable organic, if not organic find an unwaxed one because you eat the skin)
6 oz Greek yogurt
3 cloves garlic, grated on a microplane grater (or finely minced)
1/4 cup finely chopped onion (use red for a little color!)
1/2 tsp sea salt
freshly ground black pepper to taste
1 Tbsp freshly chopped mint
1 Tbsp freshly chopped dill
1 Tbsp freshly squeezed lemon juice

Mashed Turnips and Potatoes with Horseradish Bread Crumbs

2010-03-19T07:40:00.006-04:00

potatoes at the greenmarket

All good things must come to an end and in all ends there is a beginning, right? Right. That includes the seasons, of course. I won't lie and say that I will miss the winter. The produce has been at its worst and just now am I beginning to see early artichokes, asparagus, and okra looking good, sweet, and edible. I am now thinking spring in many ways--cleaning, painting my kitchen and bathroom fresh colors, craving salads and crisp vegetables, and pining to go outside when I see the sun come out. In general, I finally feel normal again. I know the present warm spell won't last all month, but a week and a half of gorgeous 60-70 degree days is just fine by me!

The first of my spring projects--painting!

Tomorrow at midnight is the official start to spring so I am squeezing in one more winter recipe. I have been meaning to make it at home all winter and, I think, this may be my last chance before it's strangely out of place on the table. Mashed Potatoes and Turnips with Horseradish Bread Crumbs is a recipe I found long ago on epicurious.com with the nutty flavor of Yukon Gold potatoes, the earthiness tones of turnips, and horseradish bread crumbs to give it a bite.

This may even work for your Easter table or Passover table since those menus tends to be a winter-spring fusion of foods. This could easily replace humdrum mashed potatoes and become a new family favorite. I, for one, am making it this weekend and serving it with roasted vegetables--any that I can find. This includes some that you make not think of as roasting vegetables. I was thinking of the classic carrots, celery, onion, red pepper, maybe eggplant. I am also tossing in asparagus and green beans into the roasting pan, tossing it all with olive oil, a splash of white wine, garlic, and dried thyme and roasting at 375 for maybe 30-35 minutes. I also like roasting broccoli and cauliflower if you are looking for something different to roast.

Garlic Chives look nice on display but even nicer in my food!

Mashed Turnips and Potatoes with Horseradish Bread Crumbs
adapted from a recipe from epicurious.com

2 lb Yukon Gold potatoes, or other yellow-fleshed potato
1 1/4 lb turnips
2 1/4 t salt
7 T unsalted butter, cut into tablespoons
1 cup coarse fresh bread crumbs (from about 2 slices sandwich bread?)
2 T drained bottled horseradish, patted very dry between two paper towels
3/4 cup milk, soy milk, or I like to use almond milk
1/2 cup thinly sliced green onions
1/4 cup garlic chives, if available (this is my own spring-y addition!)

Peel potatoes and turnips, then cut into 2-inch pieces. Cover potatoes, turnips, and 2 teaspoons salt by 2 inches cold water in a 6-quart pot. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 15 to 18 minutes.

While vegetables cook, melt 3 tablespoons butter in a 10-inch heavy skillet (preferably cast iron), then toast bread crumbs with remaining 1/4 teaspoon salt, stirring frequently , until golden brown, 3 to 5 minutes. Add horseradish and toss until combined well, then transfer to a small bowl.

Drain vegetables in a colander, then return to pot and mash. Stir in milk, remaining 4 tablespoons butter, and scallion greens over low heat until combined well and heated through. Season with salt and pepper, then serve topped with bread crumbs (and snipped garlic chives, if you found them!).

*Makes 10 servings, according to the recipe. I would guess it is more likely about 6 servings.

Stewed Beef Brisket

2010-03-18T09:03:00.005-04:00

Stewed Beef Brisket

The countdown is on! If you love hearty winter food, then here is a great thing to pop in the oven and have around all weekend. The air still has a nip to it so it isn't too late to indulge in this wintery favorite. Do it now because soon all you will want is salad and grilled stuff. This makes a great stew to enjoy over egg noodles, but is also great as sandwiches on fresh potato rolls. Use grass-fed beef and organic broth and indulge in this rich and hearty classic!

Stewed Beef Brisket
adapted from a recipe found on grouprecipes.com

2 tablespoons vegetable oil
1 (3 1/2 pound) first-cut brisket, with "fat cap" (do not trim)
3 tablespoons sweet paprika
1 tablespoon kosher salt, plus for brisket
Freshly ground black pepper
6 medium yellow onions, cut into thin wedges with root end attached
4 Tbsp Worcestershire sauce
1 1/2 cups sweet vermouth
4 cups organic beef broth
8 medium carrots, peeled, and cut into thirds (14 ounces)
3-4 parsnips, sliced into ½” pieces
4 cloves of garlic, crushed
3 celery ribs, cut into 1/2" pieces
1 pkg. white button mushrooms sliced thick and sauteed in butter

1. Preheat the oven to 375 degrees F.
2. Heat the oil a large, heavy bottomed Dutch oven over medium-high heat until beginning to smoke. Season the brisket generously with the paprika, salt, and pepper. Place fat side down in the Dutch oven and cook until brown on all sides, about 8 to 10 minutes. Transfer the meat to a plate and set aside.

3. Discard about half the fat, then add the onions and cook over medium heat until browned and tender, about 10 minutes. Pour in the vermouth and cook until reduced by about half. Nestle the brisket into the onions fat side up, add the broth; bring to a simmer and cook, covered, until the brisket is fork tender, about 2 hours. Uncover, scatter the garlic, carrots, parsnips, celery and mushrooms around the brisket and try to submerge them a bit. Cook for another 2 hours or until the meat is falling apart-tender.

4. Transfer the brisket to a cutting board and let rest until cool enough to handle and slice the meat across the grain in half-inch thick pieces and/or pull slices apart into large chunks.