Super Easy Paprika and Spice Grilled Trout

Huge brook trout awaiting their fate!

As you may notice, I have been on hiatus from blogging, as well as cooking and musing about food because this spring we welcomed Matilda Mae into our lives and have been doing much more eating, feeding, and baby-cooing than cooking. Priorities have been focused on sleeping, drinking water, and just scrounging up something nutritious to eat rather than imagining up clever preparations or guilty pleasures. Raw veggies and store-bought hummus have been a staple in my diet these past few months and the only cooking I have done is using up fresh ingredients before they go bad but only if Daddy is around to care for our sweet precious. Such is the life of a new mother.  Every week I have been learning to accomplish a bit more than the last and I (now we) am(are) up and around NYC once again. Our little dumpling is turning 3 months this week and we are continuing to inch back into a routine of normal functioning (Our "new normal", that is!).

My in-house fisherman and future fisherwoman

My hard-working husband is finished for the semester with his intense MFA program and I am more than relieved to have him around and less stressed out. We have even made our way out of the city a few weekends and he finally got a fishing trip worked in after wishing for free time for months. We joined him, of course, so we could visit with family while we were up there.  Stream fishing is what he does and brook trout makes a regular appearance in my life and my kitchen. For years we just stuffed those suckers with onions and butter and grilled them (my husband's own recipe). We then began to beer-batter and fry them. Of course, that is tasty, but not the healthiest preparation and really greases everything up. Last week, when he and my father-in-law (also now known as PopPop) headed down to the stream, they returned home with 3 big ones and 1 really big one. Of course, I hadn't given any thought whatsoever to preparation and ended up improvising a not-so-basic marinade made of very basic ingredients I dug up in my in-laws' kitchen. This turned out so tasty I just made it again to finish off the rest of the trout for tonight.

Honestly, she seems more interested in the tutu than the fish...

?

This marinade would be great on all types of fin fish and also would perk up chicken breasts nicely. It also works into many different menus. You can serve it with Asian or Latin-inspired sides or with traditional American sides, too.  Happy grilling season!

Super Easy Paprika and Spice Grilled Trout

4-6 Trout fillets (with skin on if grilling, deboned as much as possible)

MARINADE:

1/2 t garlic powder

1 T sweet paprika

1/2 t ground cinnamon

1/2 t sea salt

1/2 t freshly ground black pepper

3 T extra-virgin olive oil

1 T white wine or red wine vinegar

2 T fresh lemon juice

1/4 c orange juice

1 T honey

Crushed red pepper to taste (opt.)

Rinse fillets well and lay out on a plate or platter in a single layer. In a small bowl, whisk together marinade ingredients and evenly pour over fish fillets. Sprinkle with crushed red pepper, if you like. 

Grill skin side down on high heat for 5 minutes and do not turn. Trout is too delicate and you will lose it in the grill. If you need to cook it inside, just broil on high with skin side down on a broiler pan lined with foil for easy cleanup.

Serve with a fresh lemon wedge.

Italian Baba Ghanouj with Balsamic Reduction and Stewed Figs

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

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

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

Moroccan Lentil Vegetable Soup

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!

Summer Vegetable Lasagna

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.

Fried Green Tomatoes

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

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.

Freshly Caught Rainbow Trout 2 Ways

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.

 

Carrot, Kale, and Radish Salad with Yogurt and Mint

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!

Cilantro and Cashew Pesto

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

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.

Chicken Tetrazzini

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

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.

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

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.

Watercress and Sugar Snap Pea Salad

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

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.