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

Tapas Time--Artichoke-stuffed Tomatoes

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!

Lavender Syrup and the Promise of Spring

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.

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.

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.

Chutney Barbecue Shrimp or Tofu

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.

Baby Vegetable Fricassee

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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.

Dilled Spinach, Tomato, and Orzo Soup

Between President's Day followed by Fat Tuesday and a full work schedule, I feel like I spent the better part of this week playing catch-up and am currently way behind on my favorite past time--blogging. It is now time to settle into the weekend and keep on keeping on through these cold wintry days.

Here is a simple and delicious soup that is quick to make and will get you through the weekend!

Dilled Spinach, Tomato, and Orzo Soup

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

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

Vegetarian Cassoulet

Here is a great one-dish meal for a chilly week. A cassoulet is a French casserole, traditionally made with sausage, beans, herbs, and vegetables. This one has similar seasonings and gets it's depth from smoked paprika. It is hearty, filling, and healthy and goes great with a warm baguette. Flageolet beans are the classic cassoulet bean. They can be found at Citarella or other specialty food store. Navy beans are a decent substitute. You can also use canned beans, if you like. I have never seen canned flageolets, but it's always possible. If you use dried, soak the beans in the morning, so they are ready to go when you begin the recipe.

Vegetarian Cassoulet

¼ cup extra virgin olive oil
1 cup diced shallots
¾ cup chopped celery
1 t minced garlic
1 cup diced green pepper
2 cups diced tomatoes
¼ cup extra virgin olive oil
1 bouquet garni
Dash of smoked paprika or smoked sea salt
Sea salt and white pepper
3 cups dry flageolet beans, or navy beans
1 cup water or vegetable broth

Soak dry beans for 6-10 hours and drain. Fill a pot with fresh water. Add soaked beans, 2 Tbsp sea salt, and a bay leaf. Bring to a boil, then lower to medium. Cook until beans are tender, about an hour. Drain when done; set aside.

Heat oil in a medium pot, Dutch oven, or cassoulet. Cook shallots for 4-5 minutes on low. Add celery, garlic, green pepper, tomatoes, and spices. Bring to almost a boil, then lower heat. Cook for 30 minutes.

Add cooked beans and about a cup of broth or water.

Simmer one hour on low until liquid thickens (uncovered). Preheat oven to 350 degrees.

Bake for 30 minutes in large ramequins or cassoulet dish to serve. This is great to make ahead. Just do the last step when you’re ready to eat.

Casbah Couscous Salad

Okay, who has overdone it with cookies and candy and junk food? I have. Sugar doesn't even sound good to me right now... Here is a great recipe for a light lunch, snack, or side dish. It's tart lemon-y dressing really tastes good after all the sweets and rich foods.

Casbah Couscous Salad

1 cup cooked whole wheat couscous
1 cup diced tomatoes
1 cup diced cucumber
1/2 cup chopped scallions
3/4 cup chopped fresh parsley
1/4 cup chopped fresh mint
1 can chickpeas, drained and rinsed
freshly ground black pepper
1/2 cup extra-virgin olive oil
3/4 cup freshly squeezed lemon juice
3 cloves minced garlic
1 tsp sea salt

Combine in a bowl and serve cold or room temperature with warm whole wheat pita.

Alyce & Roger, I haven't forgotten you

Dear Alyce and Roger of Alyce & Roger's Fruit Stand,

I know after my visit, I promised to write up a nice blog entry of your lovely displays. There really isn't a specific reason it hasn't happened, other than work slammed me and I turned into a cooking machine, temporarily holding little regard for the simple nuance of a gourd or the beauty in a humble heirloom potato.
I haven't forgotten you, though. What a wonderful weekend we had in the Catskills for our friends, Matt and Nicole's wedding. We had a blast, even staying an extra day to fit in some fishing, fruit stands, and a little more fresh air. The highlight of the fall, we returned to the city rested with some gorgeous golden fingerling potatoes and our first fall decor of the year--some quirky and cute miniature gourds.

We promise to return sooner than later. It may not be till spring, but we would love to catch a glimpse of the first herbs, sprouts, and asparagus of the season!

Thanks for the great pics and even better potatoes!

Sincerely, Catherine Hoffman

p.s. Below is my favorite fingerling potato preparation.

If you are ever near Mt. Tremper, NY in the Catskills and want some lovingly harvested produce, stop by Alyce & Roger's Fruit Stand and tell them where you heard about them!

Alyce & Roger's Fruit Stand
Rte. 28
Mt. Tremper, NY 12457
(847) 688-3114

Rosemary-roasted Fingerling Potatoes
This is fast, easy, and good--perfect for this time of year when we are all too busy to mess with intricate weekday meals. Enjoy!

2-3 lbs fingerling potatoes
3 qt. salted water
1/2 cup thinly sliced onions
3 T extra virgin olive oil
1 t minced garlic
3 T fresh rosemary (dried works if you are in a pinch)
1 t sea salt
freshly ground black pepper
1-2 T freshly squeezed lemon juice


Wash potatoes and place in a good sized pot. Fill with water and salt and bring to a boil. Boil 15 minutes and drain in a colander.

Preheat oven to 400 degrees. Place potatoes and onions in a single layer in a roasting pan. Drizzle olive oil over mixture and add garlic, rosemary, salt, and pepper. Rub seasonings into potatoes gently to distribute.

Roast for about 30 minutes, uncovered, until potatoes begin to brown and skins begin to wrinkle. When they are fragrant, brown, and wrinkled, finish with a bit of lemon juice and serve!

**If you make this ahead of time, don't finish with lemon until serving time. Reheat in the oven, then finish with lemon.