Tag Archive: lemon


Kale Ceasar Salad

salad-carol-scottSo it seems we find ourselves in the New Year (yay!) and yet in the depths of Winter…still. Oh but it’s not so bad, right? And there’s of course more than comfort food around to lift our spirits ๐Ÿ™‚ I am happy to remember all those winter foods that weren’t in season and weren’t around, even a couple months ago. And somehow, I’m now hungrier – all the time! ๐Ÿ˜ฆ Mostly, I just end up wanting to make soup, but it’s good to diversify. And this brings me to my post.

So, is salad in season? No. But Kale is. I know what you’re thinking. Salad. Bor-ing. Ceasar, bleh – but no, I promise you this is worth the effort. Because, let’s just be honest here – caesar is awesome – emperor actually, and I’ll be the first to admit I don’t care for anchovies BUT then there’s CAESAR (I am trying to make my point, although I may just end up being redundant, but seriously) there are other perks to the wintertime salad. First, you cancaesar_salad scratch most fruit off that list because, darn, it’s just not ripe or even available and the first rule of any caesar is that it’s all about salty. In the absence of sweeter fillers, it’s good to add a go-to-protein or two to the salad that’ll contribute some texture and quantity. My choice: cubed cheddar cheese (instead of Parmesan) and ham, but the recipe I used suggested roasted chicken too. Remember, science (as reported by the Business Insider) just debunked 5 of the silly myths about meat that are out there so now we know that it is healthy, a great source of protein, our bodies can (and do) digest it well, and that it does not cause disease, or make you fat. Thank you, science.

Julius_Caesar_Coustou_LouvreThe secret ingredient here? Brown rice. I know I hate rice too, hate it. It’s the absence of something, I think, what’s it called? Oh yeah: flavor. But what’s the second rule about making a caesar salad? (I’m totally making this up, but still) It must have carbs. CARBS, say what, how can that be a rule?! Ask the Romans, they invented this. I’m only kidding, this dish is very American so I think it’s safe to assume that for it to be a caesar salad, there must be some carbohydrates in it. So the typical caesar has croutons and I try to avoid these tasty little treats full of empty calories (darn!) You know what packs a ton of (not empty) wholesome calories and can count itself as a good carb? That’s right, rice. Brown rice happens to be holier than thou when it comes to getting whole grains. Well thank god it’s good for something. I first came across this recipe in last September’s Cooking Light. Granted it called for quinoa, but brown rice is just as good.dressing

The labor intensive part of any salad is in the processing or chopping of all the raw veggies. The bad news? Caesar dressing from the store is over-rated and has waaaay too much sodium in it. The good news? You can make your own in about 24 seconds if you have handy some of the classic ingredients like a couple anchovies (yes, those slippery little suckers), olive oil, light milk or creme fraiche, and lemon. For me, the key to saving time in making this recipe lies in using a blender to puree everything – but this can just as easily be hand-chopped and mixed well.

I’ve included a quick & easy infographic from Women’s Health that breaks down all kinds of salad dressings you can make in 3 minutes, like a boss. Talk about easy, so you aren’t required to make creamy, salty dressing if you don’t want to; Greek, Honey Mustard, and Asian Dressing would all go just as well here ๐Ÿ™‚

salad dressings

Kale Caesar Salad with Brown Rice, Bell Peppers, and Ham

Ingredients

(for the salad)Brown-Rice

4.7 dl (about 2 cups) brown rice

1 bunch of kale (any color)

1 block of sharp cheddar, cubed

3 bell peppers, seeded & sliced

2 red onions, thinly slicedkale

500g (or 2 cups) cubed ham

5 tomatoes, coarsely chopped

(for the dressing)

2 anchovies, packed in oil

2 Tbs. hot water

1 lemon, juiced

1 dl (1/2 cup) creme fraiche or light milk

1/2 dl (or 1/4 cup) olive oil

2 garlic cloves, chopped

1 Tbs. English (or Worcestershire) sauce

sea salt & cracked pepper

(1) Cook the brown rice according to package instructions and let cool completely. (2) Wash the kale and remove the stems, chopping the leaves and putting all greens into a large salad bowl. (3) Add all the other chopped salad ingredients including the brown rice, cheddar cheese, onions, peppers, ham, and tomatoes. (4) To make the dressing, combine the anchovies, hot water, lemon juice, olive oil, garlic, creme fraiche, and Worcestershire sauce in a blender. Pulse until the dressing is creamy and smooth. Season to taste with plenty of salt & cracked pepper (5) When ready to serve, toss the salad with the dressing and heap into bowls, no bread needed, garnished with more cracked pepper and a wedge of lemon. ๐Ÿ™‚

Serves 4

cheeseYou’d be amazed just how much I made of this and just how fast it all “disappeared.” I really planned for leftovers but caesar is another one of those things that gets really good by just chillin’ in the fridge. Amazing.

My challenge for the new year: go-to-snacks that I can assemble in less than 10 minutes. Got any ideas for me? Please share! I guess healthy is a priority but emphasis on the easy/quick to assemble part.

Question for this post & its readers: what is your favorite salad dressing ever?!

1.6.2015

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Ladies Luncheon

farmers-market-nancy-pahlNo but really, how long has it been? Too long. The days stretch into weeks and while Summer zips by I find myself enjoying it often enough away from the kitchen X) It’s no surprise (or excuse for not posting, that’s my fault entirely:( ) but it does leave more time for strolling, shopping, and exploring. Grocery shopping is among the best parts of Summer. I still can’t seem to understand how everyone ends up hating grocery shopping so much. I mean, it’s still shopping…right? And while it may be crowded, bright, and dirty at least there’s fresh food to be found there…better than hunting and foraging for our food I like to think ๐Ÿ˜€ So, why do I like grocery shopping so much? Well, I don’t have a good reason, just that it is a reason. I don’t mind navigating the tight & narrow aisles for unique and tasty treasures. I rather enjoy the process of finding, comparing, and deciding on things to buy and eventually, devour ๐Ÿ˜‰ Most of the time (and probably to the annoyed dismay of others) I end up taking my time, getting lost, and often standing in the way of the bustling shoppers as I try to decide what “light” coconut milk means in the Asian aisle. Sure it’s depressing because you can’t buy everything in front of you ๐Ÿ˜‰ (and because, oh yeah you have to carry it all home on your back), but that’s not the point. I used to like shopping a whole of a lot less simply because (a) it had become a chore; and (b) it required strict budgeting. But ah, such is life.

I always have a list (“the list”) when I go grocery shopping because it keeps me on track, what I’ve discovered is that it’s important to plan (and yes, budget) some spontaneity into the task of shopping. What do I mean? I allot my spontaneity a certain amount on my weekly grocery list so that while I still get all those things needed for making meals, there’s also room for something random, or daring, or sugar-coated – whatever I may or may not stumble across. Believe me, it has a tendency to be surprising ๐Ÿ˜‰ Sometimes it’s dried fruit or other snacks for my toddler (my first thought “oh thank god, something new. Let’s see if he likes this“), other times it’s a block on cheese that was on sale, or caramelized almonds, or a basket of cherries . Whatever “tickles your fancy” while your out & about on the drudgery of adult life and modern food-gathering is worth your notice and consideration – just be aware that: 1. you do and will always have to shop for food, right? Because 2. you have to eat and eat healthy, and 3. that it’s hugely important and necessary. It is okay to try and enjoy the uncertainty and variety that comes with the modern and the everyday. Sometimes it’s focusing on how little you have to go out and get that makes you overlook the facSnyders_Frans_Fish_Markett that it requires so little to feed and please your family and yourself ๐Ÿ™‚ That being said, it’s nice to give voice to my secret delight at the present food-gathering process, hope I don’t upset the haters. I try to appreciate and believe me, that doesn’t always come easy but there are the finer things in life and shopping for food I consider to be one of them.

To pick up at my point, an example would be this luncheon that I prepared for a friend, which necessitated me visiting 3 different stores to properly acquire all the “necessary” ingredients, and even then there were some substitutions. The original recipe was from a “Fresh & Quick” edition of Fine Cooking. Some things just feel special when you go out and get them – fresh seafood (i.e. scallops) included. I remember when I first saw the slippery suckers ๐Ÿ˜‰ I thought: …what even are those? Delicious is what they are. I liked the simplicity of this recipe and was only slightly daunted by the sheer amount of steps in completing the “quick & easy” -ness of it all. Note to self for next time: double the amount of scallops you make because seriously, it won’t be enough…

Before I jump into this recipe, I want to say that the star ingredient would be truly, simply – butter. Where would seared scallops be without Butter-Meltingbutter? I’ll tell you: a little dry and not nearly salty enough. Butter plays a key role in this recipe and is essential for plenty of other amazingly delicious things that only exist because of it (like biscuits, and frosting!) I’ll give credit where credit’s due – butter is the best, and I thank it for existing. I’ve come across a recipe for using aย Lemon-Dill beurre blanc sauce to spoon over steamed clams with crusty bread. Mmm…more butter may be needed ๐Ÿ˜€

 

Seared Sea Scallops with White-Wine Pea Puree, Peppered Bacon, and Lemony Gremolata

Ingredientsscallops

(for the scallops)

6 – 8 fresh or defrosted jumbo scallops

1 package of bacon, coarsely chopped

2 Tbs. butter

(for the puree)

1 package of frozen peas, defrosted

6 shallots, peeled & coarsely chopped

3 garlic cloves, peeled & chopped

3 Tbs. butterFood52

5 Tbs. white wine

5 Tbs. chicken broth

4 Tbs. milk or cream

(for the gremolata))

1 lemon

1 bunch of fresh parsley, stemmed & chopped

1 shallot, peeled & minced

sea salt & cracked peppergremolata

(1) Rinse the scallops under cold water and pat dry, season with salt & pepper and chill until it’s time to cook. (2) To make the puree, melt 3 Tbs. butter in a medium saucepan over medium heat. Add shallots and garlic and let cook until translucent, about 5 minutes. Add the peas, chicken broth, and white wine and let cook uncovered until the mixture is soft & fragrant, about 5 more minutes. Remove from heat and let cool briefly, 5 minutes. (3) Transfer the pea mixture to a blender and blend until smooth, adding the milk or cream and seasoning to taste with salt & pepper. Once pureed, return to the saucepan, cover, and keep warm over very low heat until ready to serve. (4) Heat a a medium skillet or frying pan on medium high-heat. When hot, add bacon pieces and cook, stirring occasionally until bacon is brown and crunchy, 5 – 6 minutes total. Transfer to a plate lined with paper-towels, season with cracked pepper, and cover until ready to serve. (5) Wipe the skillet clean before returning to medium-high heat. Melt 2 Tbs. of butter. When piping hot, add the scallops and do not stir. Let sear 3 minutes per side, turning carefully to brown the bottom & top sides of scallops until they are firm to the touch. Transfer cooked scallops to a plate and cover with foil. (6) In a small bowl, combine the minced shallot and fresh parsley. Zest the lemon and then juice it, adding it to the mixture and stir until combined. Season generously with salt & pepper, adding more lemon juice, if needed. (7) When ready to serve, scoop a spoonful of puree onto each plate, season with peppered bacon, and set seared scallops in the puree. Garnish with spoonfuls of the lemony gremolata. Goes great when paired with either/or garlic bread and champagne ๐Ÿ™‚

Serves 2 – wish it made more, double it if you plan on being really hungry

Phew! That was a lot of steps but trust me, it’s worth it. These days as the rain (and wind…and hail…) begins to pop up during the week, I find the salty, fresh air contributing to my recent craving for seafood. My next seafood cooking extravaganza is going to be mussels in Riesling lemon broth with – yes – more garlic bread. I’ll have to make a “luncheon” out of that because what is a good dish without good company? Hope the rest of July provscallop-shellses to be as thrilling as scallops for lunch ๐Ÿ˜›

My question: What was served with the last plate of scallops you ate?

I ask this because the combinations of pairings with scallops kind of blows my minds sometimes and you never know what will be the perfect side – like a chickpea puree or roasted hazelnuts, or even brown “nori butter” like I read in a Bon Appetit from earlier this year. I will make more scallops this month just to satisfy my new fondness of searing things grill-style in our kitchen’s new skillet. Scallops are a somewhat of a blank canvas and I’d like to make a different version before I get tired of seeing them on the dinner menu ๐Ÿ˜‰

7.13.2014

corn_poster_ThanksgivingHappy Thanksgiving! Wait, did I miss it?! It’s been a little while since my last post so I thought I’d do something fantastical, something fresh and flavorful in this frigid month of November. Entrer: the roasted chicken.

Chicken, you say — what about Turkey? Don’t get me wrong, I LOVE, miss, dream about turkey, but a cook should not underestimate the goodness & divine simplicity of a roasted chicken. My reasons? First of all, it’s cheap, ahem–cheaper. Secondly, it’s smaller. I WISH I had the time, a big enough oven, and actual guests to make a 20 pound turkey, but I don’t ๐Ÿ˜€ Third, a chicken cooks much faster because yeah, it’s smaller, and I can’t even begin to point out the delicious possibilities that emerge with all that the leftover chicken. Roasted/rotisserie chicken makes the best sandwiches…assuming there are leftovers. After mulling over my Thanksgiving plans I decided yes, a roasted chicken is just what was needed for our little celebration.

My secret ingredient? The dry rub. Okay, so this is like 6 ingredients, but it’s pure magic. I saw this particular dry rub recipe in this month’s Bon Appetit (see the photo below, that’s what caught my attention FIRST). It’s probably one of the more colorful rubs I’ve ever seen (thank you pink peppercorns) — and emphasis on easy! One of my favorite spices in the world is coriander so any recipe that uses coriander seeds tends to seize One-Hour-Roasted-Chickenme by the taste buds ๐Ÿ˜› It takes only 7 hours to cure a chicken covered in dry rub (vs. 2-3 days to brine one), so I was sold from the start. The apartment still smells like roasting peppercorns and oranges..

Since posting just one Thanksgiving recipe seems absurd, I posted the menu that I ended up making on our rainy, foggy evening. It includes a tomato-basil risotto that has corn, white wine, and lots of garlic & onions. Mmm, so glad I found another excuse to make risotto! This risotto recipe is from Fine Cooking; coming across it, I initially thought “wow, all my favorite ingredients in one risotto recipe..” I took it as a sign ๐Ÿ™‚

Peppered Citrus Dry Rub

IngredientsPink_Peppercorns

1 whole chicken (or turkey, or duck..)

2 Tbs. black peppercorns

2 Tbs. pink peppercorns

2 Tbs. coriander seeds

1 tsp. white peppercorns

6 bay leaves

3 lemons, zested

1 orange, zesteddry-brine

1 dl (or 1/4 cup) coarse sea salt

2 Tbs. brown sugar

cooking twine

foil

(1) In a small saucepan, combine all of the peppercorns, coriander, and bay leaves. Toast on medium heat until fragrant, less than 5 minutes. Remove from heat & let cool. Put these spices in a spice grinder or blender (…or a plastic bag that you seal & beat with a rolling pin:-)) and grind until the peppercorns & seeds are coarsely broken up. Add the salt, lemon & orange zest, and brown sugar; mix. Tada! Dry rub. (2) Wash the bird and dry with paper towels. Place with the breast facing up on a large plate or dish. Cross & tie the legs together with kitchen twine. When the bird is dry, massage the dry rub into the skin and everywhere else it sticks until you’ve used all of the dry rub. Chill the chicken, uncovered in the fridge to brine, approx. 6 hours. (3) Preheat oven to 220 degrees Celsius (430 degrees Fahrenheit). Remove the chicken from fridge and drain any liquid. Rinse off the dry rub and pat dry. Transfer to an oven pan lined with foil and put on the top rack in oven. Let the skin crisp 10-15 minutes. (4) Turn the heat down to 180 degrees Celsius (360 degrees Fahrenheit) and cook the bird about 20 minutes per pound of poultry (or 1/2 kg). (5) Remove bird from oven and loosely cover with foil. Check temperature with a meat thermometer in the thickest part of the thigh, should register at least 85 degrees Celsius (185 degrees Fahrenheit). Let sit 10 minutes before carving. Serve sliced or in pieces with warm buttered rolls.

Serves 4

Tomato-Basil Risotto with White Wine, Sweet Corn, & Garlic

Ingredientsbasil

2 cups arborio rice

2 onions, peeled & chopped

7 garlic cloves, peeled & chopped

5-6 cups broth or reconstituted bullion

4 tomatoes, chopped

1 cup white wine (like chardonnay)

1 bunch of fresh Basil, chopped

1/2 cup (just over 1 dl) of shredded cheese, pref. Parmesan

3 Tbs. butterrisotto cooking

olive oil

sea salt

cracked pepper

(1) In a large pot, melt the butter over medium heat. When hot, add onions & garlic; let cook, stirring, until translucent, about 10 minutes. In a separate bowl, mix together tomatoes, basil, and 2 Tbs. olive oil. Set aside. (2) Add the rice to the pot and, stirring often, let it crisp slightly. Next add the wine and corn and cook until liquid has absorbed. (3) Continue cooking the risotto over medium heat, adding broth 1/2 cup at a time, and stirring often to prevent sticking, until liquid absorbs. This means you should be adding more wine/broth to the pot every 5-7 minutes or so. (4) Taste test the risotto after you’ve used up all the broth; cooked risotto rice should have slight texture to bite, but not be crunchy. (5) Add the tomato basil mixture and turn off heat. Let the risotto stand covered 3-4 minutes. Fold in the shredded cheese, season with salt and pepper, and serve.

Serves 4

chicken_horrorI know risotto is not the traditional dish to serve during this delicious holiday, but it beats trying to concoct stuffing without breadcrumbs, pecans, or cranberries ๐Ÿ˜ฆ My next post will be on the lighter side of things as I travel to Indonesia and get to try Bali cuisine. I have a feeling it’s going to blow my mind.. ๐Ÿ˜€

My question: What is one (non traditional) dish you’ve made for Thanksgiving and really loved?

11.29.13

Mussels 4 Ways

musselsAhh, mussels. It’s hard to describe precisely why I like these crusty, salty bivalves. Once in a while I get a little piece of shell as I’m eating, and I think to myself: why do I do this? Simply speaking: mussels are delicious. Labor-intensive, yes. Delicate and high maintenance, a little. Dirty and fishy, often enough. So what’s the big deal? Again, mussels are delicious – and good for you to boot. Plus, making mussels (avec le bouillon) is an art form that I have a lot of respect for – the art of broth-making.

There’s something salivating about a big pot of mussels on the table, filled with dark shells submerged in a broth that smells something of butter and wine. Furthermore, mussels are one of those magical foods that become heavenly when cooked with/in alcohol. The catch? You have to take care when making them, or at least pay some attention. I used to buy the poor creatures alive, keep them padded with damp paper towels in my fridge for 24 hours while I got my act together to go ahead and steam them for dinner. A quarter of the little guys would die as I was trying to de-beard them between the sink and the hot stove. I’ll agree, that’s way to much work… My solution? The seafood section at the grocery store is huge, have you checked it out? There’s all sorts of stuff there, including — mussels, in the shell, beautiful and ready to go. I buy a huge, flash-frozen batch for around $9.00 and keep it in the freezer until I’m ready. The best part? No defrosting, you get to concentrate on the broth and as soon as that’s ready you crank up the heat, add frozen mussels, and five minutes later (less, really) you’re ready to dig in.

strained-mussels-judy-mercer

Mussels seem like a poor man’s food but when you’re eating the poached and pinkened sea creatures between pieces of a baguette and some roasted garlic, it’s close to heaven ๐Ÿ˜‰ My advice is to make mussels in any form — and experiment a little with your favorite seafood spices and sauces. Get the mussels frozen and save them in your freezer for a rainy day. I’ve been playing around with mussel recipes and these particular 4 I made up from looking over the various versions in existence (and my own taste and favorite ingredients). Belonions1ow are what I think are the best ways to serve these sweet & salty little things. As always, when making a big pot of mussels, remember to serve them in bowls with big spoons; and other than the mussels + steaming broth, all you really need is a lot of bread and, oh yeah, napkins.

My star ingredient? The onion family. In every one of these mussel recipes, one of the onion family is used; and thank god it’s a big family. Cooking the onions/garlic is how this dish begins and the finished product would not taste the same without this aromatic group of ingredients. The super hero ingredient? Vegetable bullion allows you to make broth with some hot water in seconds, and it can sit in your spice drawer until needed for months. Just be aware it packs a salty taste. But broth is what makes mussels such a sensational dish, so be sure NOT to water down the both any more than is needed, or maybe just water it down with wine instead ๐Ÿ˜€

Mussels – 4 Ways (!)

(1) American – Beer Mussels with Bacon, Red Beans, Roasted Garlic, & Fresh Thyme

2 lbs. frozen musselsbeer_mussels

Broth: 1 bottle (light) beer, 5 pieces of bacon, 5 shallots (sliced), 3 Tbs. butter, 3 cups vegetable broth, 1 can kidney beans (drained & rinsed),

Season with: fresh Thyme (minced)

Serve with: whole wheat baguette (sliced), 4 heads of garlic (roasted), & aged Parmesan (shredded)

(1) To roast garlic: preheat the oven to 190 degrees Celsius (375 Fahrenheit). Cut the top off 4 heads of garlic with a serrated knife. Season lightly with oil, salt, & pepper and wrap OLYMPUS DIGITAL CAMERAtightly in foil. Bake for 60-65 minutes until cloves are golden and sweet. Let cool and remove from foil before serving. (2) Melt butter in a large pot over medium-high heat. When hot, add shallots and cook about 3-4 minutes, stirring occasionally. (3) Add bacon sliced and cook until fat had rendered and the pieces have browned slightly, 4-5 minutes more. Remove bacon from pot and chop (or chop in the pot with a pair of scissors). (4) Return bacon to the pot. Add broth, beans, and a Tablespoon of fresh Thyme. Bring the mixture to a boil and then lower the heat; simmer, covered until reduced by 1/3, 10-15 minutes. (5) Return heat to high and add frozen mussels and beer. Cook covered, stirring occasionally until mussels are pink and fragrant, 5 -6 minutes. (6) Season the broth to taste with salt, pepper, and fresh Thyme. Serve immediately in bowls accompanied by bread, roasted garlic, & cheese.

Serves 4

(2) Asian – Spicy Mussels with Saki, Thai Chilies, Mushrooms, & Sesame Seeds

2 lbs. frozen musselsmussels_asian

Broth: 1 cup saki, 1 bunch green onions (sliced), 3 Tbs. butter, 2 cups mushrooms (sliced), 1 small can bamboo shoots (drained & rinsed), 1 small can water chestnuts (drained, rinsed, & sliced), 3 cups vegetable broth, 2 Thai chilies (sliced), 1 piece fresh ginger (peeled & sliced), 1/2 Tbs. soy sauce.

Season with: sesame seeds (toasted) & chili flakes

Serve with: garlic bread or steamed rice

(1) Melt butter in a large pot over medium-high heat. When hot, add green onions and cook about 3-4 minutes, stirring occasionally. (2) Add mushrooms and 1/2 Tbs. sesame seeds, stirring occasionally until slightly browned.ย  (3) Add ginger, bamboo shoots, chili-flakesand Thai chilies, stirring often until fragrant, another 5-6 minutes. (4) Add the broth, soy sauce, and water chestnuts. Bring the mixture to a boil and then lower the heat; simmer, covered until reduced by 1/3, 10-15 minutes. (5) Return heat to high and add frozen mussels and saki. Cook covered, stirring occasionally until mussels are pink and fragrant, 5 -6 minutes. (6) Season the broth to taste with salt, chili flakes, and sesame seeds. Serve immediately in bowls accompanied by rice and/or bread.

Serves 4

(3) French – Provencal Mussels with White Wine, White Beans, Dill, & Fresh Tomatoes

2 lbs. frozen musselsMUSSELS-PROVENCAL

Broth: 1 cup white wine, 2 red onions (sliced), 3 Tbs. butter, 2 tomatoes (chopped), 1 can white beans (drained & rinsed), 1 celery stalk (sliced), 3 cups vegetable broth, 1 can artichoke hearts (drained, rinsed & chopped), 1 Tbs. dried Dill, 2 garlic cloves (sliced).

Season with: sea salt, cracked pepper, & lemon juice

Serve with: buttered bread & dollops of Greek yogurtwhite_beans

(1) Melt butter in a large pot over medium-high heat. When hot, add red onions, celery, and garlic. Cook about 3-4 minutes until softened, stirring occasionally. (2)ย  Add tomato, dried dill, and artichoke hearts, stirring often until fragrant, another 5 minutes. (4) Add the broth, and white beans. Bring the mixture to a boil and then lower the heat; simmer, covered until reduced by 1/3, 10-15 minutes. (5) Return heat to high and add frozen mussels and white wine. Cook covered, stirring occasionally until mussels are pink and fragrant, 5 -6 minutes. (6) Season the broth to taste with salt, pepper, and lemon juice. Serve immediately accompanied with buttered bread & dollops of Greek yogurt ๐Ÿ™‚

Serves 4

(4) Indian – Curry Mussels with Chickpeas, Red Wine, Leeks, & Cashews

2 lbs. frozen musselsCurry-Mussels

Broth: 1 cup red wine (sub Indian beer), 1 bunch leeks (washed & sliced), 3 Tbs. butter, 2 celery stalks (chopped), 2 carrots (peeled & chopped), 3 Tbs. curry powder (any), 1 can chickpeas (drained & rinsed), 3 cups vegetable broth, 1/2 cup cashews (salted), 1/2 cup milk (or cream), 3 garlic cloves (sliced).

Season with: roasted paprika & fresh cilantro (minced)

Serve with: garlic naan & seared veggies

(1) Melt butter in a large pot over medium-high heat. When hot, add leeks, celery, carrot, OLYMPUS DIGITAL CAMERAand garlic. Cook about 10-12 minutes until softened, stirring occasionally. (2)ย  Add cashews, curry powder, and chickpeas, stirring often until fragrant, another 5 minutes. (4) Add the broth and bring the mixture to a boil and then lower the heat; simmer, covered until reduced by 1/3, 10-15 minutes. (5) Return heat to high and add frozen mussels and red wine. Cook covered, stirring occasionally until mussels are pink and fragrant, 5 -6 minutes. (6) Season the broth to taste with milk (adding more if needed), salt, roasted paprika, and fresh cilantro. Serve immediately accompanied with buttered naan or seared veggies of your choice.

Serves 4

painting_musselMy “trick,” if you will, is that I only add the wine/saki/beer to the pot of broth when I throw the mussels in, that way the little critters basically poach in alcohol, versus it just burning off in all the boiling… Steaming hot and wreaking of herbs and butter, it’s hard not to get a little messy devouring dishes like these ๐Ÿ˜›

My question: what is your all-time favorite seafood dish to eat ? – something you wouldn’t make for yourself, but might treat yourself to? Mine would still have to be lobster tail, mmm… ๐Ÿ™‚

9.4.13

Sweet and Easy Tomato Jam

tomato-PaintingWhoa, where did July go? It’s already over and being on vacation with a little guy means my cooking is pretty much at a minimum. BUT…a lady’s got to eat and so, I am pleased to present an easy, tasty, amazing recipe for tomato jam.

Tomato jam, you might say, how strange?! Let me say this: just because it didn’t start out sweet, doesn’t mean it wasn’t meant to be sweet ๐Ÿ˜€ One of the things I miss from South African food is all the tomatoes — tomato chutney, tomato-flavored potato chips, braaied tomatoes (a.k.a grilled), spicy ketchup, and other assorted tomato-goodness. I’ll admit, I am a fan of tomatoes. Why? Because they’re awe-some. If I had to eat just 1 thing, for the rest of my life, tomatoes would be it. Seriously, some of the simplest, healthiest, tastiest recipes require tomatoes –salsa, marinara, bruschetta, tomato soup –the list goes on and on. Where would humankind be without tomatoes? We’d have a whole less flavor and nutrition to work with in the kitchen, of that I am certain ๐Ÿ˜›

So yes, the star ingredient in this recipe is the tomatoes. Why? Because they’re cheap, they cook quickly, and they’re already tasty by the time you’ve bought them. Cooking tomatoes intensifies the flavor and either way, this veggie (or fruit, whatever) is good for us so we should all be eating more of them! Tomato jam is a very traditional thing in South Africa. In the U.S., or my newer home in Denmark – it’s a strange thing and not so common. But jam is so easy (too easy) I mean, just add sugar, tomatoes, water, and boil (watching and stirring once in a while too) and whala, you have jam. tomato-jam-on-bread

Tomato jam may sound like a unique ingredient but it goes great in a ton of things, spread it on slices of grilled cheese, as a condiment on a cheese plate, a heaping spoonful over a charred steak – keep in mind that despite the fact that these are tomatoes we’re talking about, this jam is super sweet, sticky, and of course very red ๐Ÿ™‚

The best part is, this entire recipe needs only 4 ingredients, an hour on the stove, and you’ve got enough jam to butter sandwiches every day for a month ๐Ÿ™‚ Keep in mind there is room for additions to the jam, like garlic, onion, or herbs. Add some spice or curry to the jam and you basically have tomato chutney ๐Ÿ™‚ Remember that with jam, it’s okay if it’s chunky, just as long as the excess liquid is boiled off so the jam coats the back of a spoon and takes on an oozy, lazy-like nature. Nice to look at and easily preserved in jars, tomato jam could be used as a gift, condiment, or surprise ingredient. I say be creative and use it wherever you see fit, you’d be surprised how many things become irresistibly delicious with a dollop or two of tomato jam…

Sweet Tomato Jamtomato jam

Ingredients

2 cans diced tomatoes

2 cups sugar

1/4 cup apple cider vinegar

1 lemon

(1) In a large saucepan, mix sugar, vinegar, and tomatoes (do not drain). Bring to a boil over medium-high heat. (2) When bubbling, lower the heat and simmer, stirring often, for about an hour or until liquid has evaporated. (3) Add lemon juice to the jam and stir well, cooking for another minute. (4) Remove from heat and let cool, store jam in a sealed container in the fridge for up to 8 weeks.

Serves 8

Still_life_fruit_lobster_Alexander_CoosemansTomato jam is pretty tasty so if you haven’t tried it, I highly recommend it ๐Ÿ™‚ My newest craving (I mean indulgence) is Lobster — I really wish that crustacean was less mindbogglingly delicious than it is. And so red too! I’m going to have to make some more of it soon…

My question: What is your favorite jam or marmalade? This can be fruit or veggie, maybe even a chutney (?)

8.2.13

Shrimp Saganaki (!)

Almost called this post “ode to Greek food” but it is perhaps a better ode to cheese ๐Ÿ™‚ Maybe there’s something about the dead of winter that makes you crave richly flavorful (and wonderfully filling) dishes. It’s been a while since I had shrimp and I have Greece_posterno excuse; it’s really the cutest, tastiest little crustacean I’ve ever had. The best part of this dish in particular is what I’d like to call its “Greekness,” which translates into how simple it is by nature – with basic ingredients, easy preparation & cooking, and even simpler cleanup since you’re all eating out of the skillet. What more could you ask for from bread and cheese?

My star ingredient would have to be the feta cheese. This dish would have been damn boring without it. And while ouzo, tomatoes, herbs, and shrimp all make for a layered entente flavor-wise, the cheese is always the best part. I mean, isn’t it? There’s something special about melted cheese too, feta is no exception. Like all components of Greek food, feta goes well with garlic. Coincidence? I think not! More like culinary fate, but that does sound a bit intense ๐Ÿ˜‰ The Greeks knew a thing or two about good food back in the day, as they still do, just look at their contributions to cooking and awesome food-eating as we know it today – wine, yogurt, olive oil, vinegar – what would we be eating today without them?

I made this for some fellow foodies last week and it was well worth all the chopping and sautรฉing (which really wasn’t much). I was initially worried it wouldn’t feed us all, but cheese always satisfies ๐Ÿ™‚ if not, garlic bread definitely helps! This dish, like shrimp in general, goes great with a (chilled) white wine. I am not a huge fan of chardonnay but with shrimp it’s like bread and butter ๐Ÿ˜€

This recipe comes from July’s Bon Appetit. I don’t know why I hesitated to make it way back when in July (oh yes, maybe the newborn baby was a mild deterrent;) but I got rather inspired with a new kitchen and all, along with a whole new host of super markets to forage through for “Greek” ingredients. Call it the spice of life, variety just makesFeta_cheese a chef want to show off ๐Ÿ˜‰ Like the recipe subtext says, high-quality ingredients make this recipe, so don’t skimp on the good stuff – I used a nice ouzo, marinated shrimp, and the most solid chunk of feta I could find ๐Ÿ™‚ Everything in this dish comes together pretty fast so remember to put the bread in the oven!

I did add one flaming embellishment to this recipe – which is probably the one reason I like saganaki in the first place! In theย  authentic Greek version of this recipe, the cheese is doused in ouzo and set aflame, effectively melting the cheese and looking seriously cool in the process. Did I light my skillet of cheese on fire with ouzo? Yes, without hesitation too ๐Ÿ˜€ (okay, only a few seconds of hesitation though..) and I can tell you, it was awesomely non-dangerous and was only really alit for about 7 seconds, although completely covered in a purple flames that whole time…This just makes me want to flambe all sorts of others things with ouzo too ๐Ÿ˜‰

Shrimp Saganaki with Fresh Herbs, Feta Cheese, and Tomatoes

Ingredients

1/2 kg. medium-sized shrimp, peeled & deveinedshrimp-medium

4 oz. block feta

3 small loaves garlic bread (frozen or fresh)

1 bunch green onions, chopped

8 garlic cloves, chopped

1 can chopped tomatoes, drained

1/2 cup white wine

3 Tbs. ouzo (anise-flavored liquor)

1/2 cup vegetable broth

1/2 cup chopped fresh dillFIRE

1/2 cup chopped fresh basil

1 Tbs. dried oregano

olive oil

sea salt & cracked pepper

(1) Heat 3 Tbs. olive oil in a large skillet over medium heat. When hot, add green onions and garlic, stirring often until softened, about 3 minutes. (2) Add tomatoes and stir occasionally until reduced by half, about 5 minutes. Remove from heat. (3) Add wine, dried oregano, ouzo, and broth to the skillet and return to heat on medium-high. Let boil until reduced by half, another 5 minutes, and season to taste with salt and pepper. (4) Combine the fresh herbs in a cup, stirring half into the skillet mixture and reserving the remaining half of the herbs for serving. (5) Reduce heat to medium, and add shrimp, laying them on the side, leaving some space in the middle. Put the block of feta in the center of the skillet and cover, cooking until the cheese is soft and shrimp are cooked through, 5-6 minutes. (6) Warm the garlic bread in the oven and slice. When done, place in a glass bowl and cover. (7) When the shrimp & cheese are looking ready, pour a shot of ouzo over the top of the feta. Safely, light the ouzo on fire and let cook until flames extinguish themselves, about 10 seconds. (8) When ready to serve, remove skillet from heat. Put on the table with a wooden cutting board beneath (to protect the table:). Garnish the skillet mixture with the rest of the fresh herbs and cracked pepper. Serve hot with small plates and garlic bread. Goes with white wine, chilled beer, and/or more ouzo with lemon slices ๐Ÿ™‚

Serves 4

Shrimp-and-tomatoGod bless Greek flavors! I’ll have to go there someday, especially if I ever want to see the sun again ๐Ÿ˜‰ In the meantime I’m going to cook more creatures of the sea! They’re just so…tasty.. ๐Ÿ˜€

My question: What, in your opinion, is the tastiest appetizer involving seafood?

Maybe to truly answer this question, I’ll need to throw a little cocktail party where we serve 5 or 6 seafood appetizers and poll the guests to see which dish goes best with very dry martinis ๐Ÿ™‚ Mmm…

2.24.13

Mustardy Goodness

Hello againย  – so Summer came and went, didn’t it? And wow, so did Autumn! Now it’s just cold. Brrrr.. ๐Ÿ˜ฆ I’m on to thicker, richer flavors – as long as the food is hot!! As Thanksgiving looms in a land far away from me I keep finding excuses to make turkey breast, stuffing-like side dishes, and harvest veggies like squash and hard greens.

Panzanella is defined as “bread salad” but that is a rather colorless description of this Italian concept. The version I made of this classic can be found in August’s Bon Appetit and is traditional and still oh so simple. Panzanella is an ingenious way of using stale bread, which I end up with often enough these days for this be very useful ๐Ÿ™‚ I thought the massive amount of savory, briny flavors added another dimension of flavor to this dish, resulting in what should be called “Italian stuffing” – and good enough to substitute for the thick stuff at the Thanksgiving table. As for the mustard, the recipes are pretty consistent: mustard seeds + vinegar = mustard, or something like that. When I made my first batch, one taste just about burned my tongue off so I ended up diluting here and seasoning there considerably. Be warned, mustard means business ๐Ÿ˜‰ I decided to combine all my favorite types of mustard into one honey-beer mustard recipe that is sweet and spicy to boot. I think the result is much more fun than the standard recipe and worth the effort. After all, mustard goes in everything (and anything) you can think of, so spice it up! Add a dollop to vinaigrettes, pasta sauce, cheese platters, or scrambled eggs..

So yes, the star ingredient here is mustard. Its uses are endless and it adds ample taste in small amounts; oh, and did I mention it lasts 7 months (at least) in the fridge?! No there’s something useful. Mustard is also a host to health benefits based on the fact that mustard is mostly made up of mustard seeds and those seeds are full of potassium, magnesium, calcium, and phosphorous, among other things.. Have you seen a mustard tree? It’s huge. And a mustard seed? So small, itsy bitsy. It’s crazy that one turns into the other in a matter of years. So my motto this month is – eat more mustard! And you’d be surprised how easy that is ๐Ÿ˜€

Warm Tomato Panzanella with Capers, Olives, and Roasted Peppers

Ingredients

(for the mix)

1 whole-wheat baguette (can sub with any bread), slightly stale & broken into chunks

5 tomatoes

2 stalks of celery, thinly sliced

2 bell peppers, any color

10 kalamata olives, pitted & coarsely chopped

2 Tbs. capers, coarsely chopped

(for the dressing)

3 garlic cloves, minced

2 Tbs. sherry vinegar

3 Tbs. olive oil

2 Tbs. white wine

1 lemon, juiced

1 Tbs. spicy or whole-grain mustard

1 Tsp. chili flakes

1 Tbs. dried (or 3 Tbs. fresh) oregano

sea salt & cracked pepper

(1) Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Fill a large pot with salted water and bring to a boil on high heat. Line a baking pan with foil and spray with oil, add the peppers and season with salt and pepper, mixing to coat. (2) When the oven is hot, put the baking pan on the highest rack. Roast until peppers are soft and the outside skin is blackened and blistered, 30-40 minutes. (3) Cut an ‘x’ into the skin on the bottom of each tomato with a paring knife. When the water is boiling, add the tomatoes and boil for 1 minute or so until the skin starts to peel back. Immediately transfer tomatoes to a bowl of cold water. When cool, peel the skin and coarsely chop. (4) When the peppers are done roasting, seal in a plastic bag and let sit 15 minutes. Peel and discard the blackened skins and coarse chop peppers; set aside. (5) In a large bowl, add the bread, tomatoes, roasted peppers, olives, celery, and capers. (6) Make the dressing by whisking together the mustard, olive oil, oregano, garlic, lemon juice, chili flakes, white wine, and vinegar. (7) When ready to serve, add dressing to the bread and vegetable mix, tossing to coat. Season with salt and pepper.

Serves 4

Honey Whole-Grain Beer Mustard

Ingredients

1/2 bag/jar of yellow mustard seeds

1/2 bag/jar of brown mustard seeds

1/2 bag/jar of mustard powder

1 Ceres classic beer (sub any amber beer)

1/2 cup malt vinegar

1/2 cup tepid water

1/4 cup yogurt

5 Tbs. honey

salt & cracked pepper

(1) Combine mustard seeds, powder, and beer in a large container. Mix, cover, and refrigerate overnight. (2) Add vinegar & water to the mustard seed mixture and blend until most (but not all) of the seeds are pureed. (3) Add remaining ingredients, mix well, and taste. Season with salt, cracked pepper, and more honey ๐Ÿ™‚ (3) Chill in the fridge 1-2 hours before using. Keeps in the fridge 7 months. Goes well with crackers, meat, and on rolls with pickled veggies or cheese.

So.. while being a bit time-consuming, it is possible to make your own condiments and once you’ve done so, you can use heaping spoonfuls of it in other dishes. As the sun begins to set earlier, the frost starts to cling to the corners of the windows – I’ll have to come up with even warmer, more comforting food to subsist upon ๐Ÿ˜› Ah, it’s wintertime again!

My question:

what is your favorite type of mustard?

There are quite a few variations. My favorite is a toss up between french mustard (always a classic) and honey mustard.

Seriously, who needs ketchup? ๐Ÿ˜‰

11.21.12

Herbivorous Hรธstfest

In Danish, hรธstfest literally means “harvest party” which is the perfect word for this season with Fall having made an entrance and the air already a bit chillier. As a species that was probably once accustomed to hibernation :D, like most mammals, I suppose an increased appetite can be expected. As for me, the sooner it gets colder I’m craving more filling meals. I’ve always loved eating meat, probably because I am a carnivore by nature ๐Ÿ™‚ but after some reflection, I’ve noticed that most of my posts have meat in them. Having noticed this perhaps natural popularity of meat dishes, it’s true that vegetarian food is just as good and often healthier, so I decided to devote this post to vegetarian food everywhere. Here are three of my latest recipes that happen to be completely meat-free.

The melon-cucumber salad is a recipe idea of mine, including the honey mustard vinaigrette, which turned out to be the best part ๐Ÿ™‚ The roasted tomato and pepper soup recipe is from the legendary Soup Bible (which can be found on Amazon) and is full of brilliant, if not slightly time-consuming, soup ideas ๐Ÿ˜‰ The bulgur recipe is also a creation of mine and makes use of pretty much exactly what was left in our fridge and cupboards after a week or so of kitchen chaos. The fruity/peppery and honey/salty combinations of flavors seemed to get better after every bite, or maybe that was just me ๐Ÿ™‚

The star ingredient in all of these recipes is the miso, which I was finally able to procure at the Chinese grocer. Miso is basically fermented soybeans and as unappetizing as that may sound, it comes in a few different colors and has a pleasant salty taste. It’s a Japanese staple that is full of protein and high in vitamins and minerals. I was able to do some experimentation with the saltish stuff, which helps when you have a chunk since they only sell it in bulk ๐Ÿ˜€ I think it adds a rich and almost roasted flavor to all sorts of things, including dressings. If you can’t find miso, no worries there, just season as wisely as you wish with salt.

Roasted Pepper & Tomato Soup with Tortellini

Ingredients

8 – 10 tomatoes, on the vine

3 bell peppers, any color

3 sweet peppers, any color

1 Thai chili

3 yellow onions

4 cups vegetable broth

1 box of dried tortellini (with cheese and/or veggie filling)

1 tsp. sugar

1 Tbs. garlic powder

1 Tbs. red or yellow miso (optional)

sea salt & cracked pepper

sunflower oil

(1) Preheat the oven to 230 degrees Celsius (or 450 Fahrenheit). Line a large oven pan with baking paper. Half the onions, tomatoes, and all of the peppers, removing the seeds from the peppers (but not the tomatoes!) (2) Add 2 Tbs. of oil to the pan and then all of the halved veggies, stirring to coat. (3) When the oven is preheated, put the pan on the top rack and let roast until the skins of the peppers have browned and are beginning to peel, about 40-50 minutes. Remove from the oven and let cool. (4) In a large pot, stir together the sugar, miso, garlic powder, and broth, warming over medium heat. (5) Remove the peels from the onions and the browned skins from the peppers (it’s okay to leave the tomato skins on). Using a blender, puree the roasted vegetables before adding to the soup pot. (6) Bring the soup to a boil and add tortellini, cooking until pasta is al dente, 10-15 minutes. Serve topped with a dollop of creme fraiche, dried herbs, or scrambled eggs ๐Ÿ™‚

Serves 6

Spiced Bulgur with Mango, Miso & Pickledย  Ginger

Ingredients

(for bulgur)

2 cups bulgur wheat (coarse or finely ground)

4 cups onion (or vegetable) broth

1/2 cup pickled ginger, chopped

1/2 cucumber, peeled & chopped

1 bunch green onions, finely chopped

1/2 cup dried green mango, chopped

1 green bell pepper, seeded & sliced

1 red bell pepper, seeded & sliced

(for dressing)

3 Tbs. yellow miso

2 Tbs. rice vinegar

2 Tbs. olive oil

2 Tbs. apricot jam (or other jam)

3 Tbs. lemon juice

2 – 3 dried chilies (like Pequin or African Bird’s Eye), crushed

1 Tbs. brown sugar

1 Tbs. soy sauce

1 tsp. garlic powder

salt & cracked pepper

(1) Cook bulgur uncovered in salted broth according to package instructions; this usually involves 1 part bulgur to 2 parts broth, for 10-14 minutes or until all liquid has been absorbed. Fluff with fork. (2) In a small bowl, mix together all the ingredients for the dressing, miso through garlic powder and stir well; set aside. (3) Next add all of the peppers, green onions, mango, cucumber, and ginger to the bulgur and mix. (4) When ready to serve, add the dressing and stir until blended. Season to taste with salt and pepper. Can be served warm or cold.

Serves 4

Melon-Cucumber Saladย  with Honey Mustard Vinaigrette

Ingredients

(for salad)

1 small honeydew melon, skinned, seeded & cut into chunks

1 cucumber, cut into chunks

6 cups mixed greens (like baby spinach, arugula, & red-leaf)

4 sweet peppers, seeded & thinly sliced

1 red onion, peeled & thinly sliced

(for vinaigrette)

1/4 cup white wine

1/4 cup olive oil

1 garlic clove, minced

1 Tbs. paprika

1 Tbs. yellow miso

3 Tbs. honey

3 Tbs. Dijon mustard

2 Tbs. milk (or cream)

1/2 Tbs. mustard seeds

1/2 Tbs. onion powder

1/2 Tbs. ground black pepper

1 lemon, juiced

(1) Make sure all the greens are washed and dried before tossing with the peppers, onion, melon, and cucumber. Cover and chill until ready to serve. (2) To make the honey mustard, combine all of the ingredients – white wine through lemon juice- in a sealable jar or tupperwareย and shake until blended. Can be kept chilled in the fridge for up to 2 months ๐Ÿ™‚ (3) When ready to eat, toss the salad again with the dressing and serve immediately.

Serves 4

So those are my offerings to the harvest gods and vegetarians everywhere ๐Ÿ™‚

It’s amazing how the earth just grows all sorts of differently delicious plants and countless other things for us to eat. I think being human has never been better ๐Ÿ˜›

My question:

What is your favorite vegetarian dish to eat?

10.8.12

Mambo Italiano

Is Summer really almost over? It seems like it with all this raaaaain ๐Ÿ˜ฆ In celebration of summertime simplicity, I’ve been making easy recipes involving fresh ingredients that can be assembled into a meal, cooked, and ready in minutes. My latest obsession? Carbohydrates (what a surprise..) particularly pasta and pizza. I’ve posted this recipe in dedication of the Italian approach to cooking, which always seems to involve fresh, tasty ingredients in out-of-this world dishes. As is the case with Italian wine, Italian food just screams simple AND delicious ๐Ÿ™‚
This recipe is from one of my favorite magazines, Cucina La Italiana and was made to honor the tastes of the creator’s mother, who had an affection for lemons. In case it’s not too obvious, the star ingredient on this pizza is definitely the lemons. The second most important ingredient is the olive oil, which serves as a much better base than runny tomato sauce.. but then again, perhaps I’m craving purity in dishes already natural and uncomplicated. Lemons you say, on pizza?! At first, it did seem a bit odd but I amped up the vegetarian version with bacon (yeah, I couldn’t help it) and green onions. The result? A pizza that’s both savory and citrusy (whoa) with rich and light flavors satisfying enough to please any pizza lover.

Now, while making dough from scratch could prove to be an interesting experience, it’s also incredibly time-consuming so I opted for pre-made refrigerated pizza dough. Any access to specialty cheeses (like aged Gouda, smoked mozzarella, pesto Asiago, etc.) would amp up the exotic factor. I prefer my pizza browned on top (if not black in a couple of places!) with bubbling cheese and wilted greens – it makes for the best dinner after one of those long summer days ๐Ÿ˜€

Sorretina Pizza with Peppered Bacon, Lemon, and Fresh Basil

Ingredients

2ย  packages of refrigerated pizza dough

1/2 cup extra virgin olive oil

1 bunch of fresh Basil, cut into ribbons

1 cup of shredded mozzarella cheese

2 lemons, peeled, seeded, & segemented

1 packet of bacon

1 bunch green onions, thinly sliced

chili flakes

baking paper

sea salt & cracked pepper

(1) Preheat the oven to 205 degrees Celsius (or 4oo degrees Fahrenheit). Heat a medium skillet over medium-high heat and cook the bacon until slightly crispy, turning once, and cracking pepper generously over the top. When cooked, transfer to a cutting board and coarsely chop the bacon, setting aside. (2) Spread the pre-made dough out on an oven pan covered with baking paper. Cover generously with half of the olive oil. (3) When ready to bake, layer the first pizza with half of the cooked bacon, chopped green onions, fresh basil, and shredded cheese; top with 1 of the segmented lemons and sprinkle chili flakes across the top. (4) Cook in the oven until the top is nicely browned and the cheese is melted and bubbling, 12-15 minutes. (5) Follow the same order with the remainder of the toppings for the second pizza; cook in the oven while eating the first pizza. Goes well with lager beer or chilled white wine ๐Ÿ™‚

Serves 6

Experimenting with pizza always seems worthwhile, I guess that’s because almost anything goes well on warm bread with a little olive oil and bacon ๐Ÿ˜› What surprises me is this particular version of Neapolitan pizza still being limited to the region in Italy..

My question:

What is one of the more unusual pizza ingredients you like to use when making pizza from scratch?

9.5.12

The Best of the Season

Now that we’re in the full swing of Summer, there’s plenty of tasty things in season – apples, apricots, avocados, basil, bell peppers, berries, melon, carrots, cherries, chilies, cilantro, eggplant, fennel, figs, grapes, garlic, green beans, green onions, lettuce, limes – veggies that are relatively inexpensive and arriving at the local markets in abundance. The last two weeks I’ve had my best friend here from the U.S. I cooked up a storm, really couldn’t help myself and we probably ate 90% of what’s on that in-season list. Granted we drank a lot of Sangria too, so I think it’s all a balance ๐Ÿ™‚

In this post I’ve sketched out a complete day’s menu. I tried to make it a colorful, tasty spread with a good mix of both rich and fresh, spicy and sweet flavors. The menu is divided into the day’s meals: breakfast, lunch, dinner, and dessert. If I had to categorize it, I’d call the breakfast Danish, the lunch Hawaiian, and the dinner just plain European…I’d be lying if I said the dessert wasn’t Italian ๐Ÿ˜€

Probably one of this menu’s more bombastic contributions, the breakfast pรขtรฉ I found in last month’sย Bon Appรฉtit. I just happened to have frozen pรขtรฉ in my freezer, made in the last month of my pregnancy. A container of frozen pรขtรฉ is one of the best things I’ve ‘lost’ and found again in my freezer. The steak, carrot, and chicken salad recipes I read in Cooking Light a couple years ago (and pineapple dressing for salad – genius!) The dessert is from Cucina La Italiana, still one of my favorite cooking magazines ๐Ÿ˜€ (nope..no endorsement yet, but a girl can dream).

On a random side note, I have switched from using olive oil to sunflower oil in all of my recipes that involve cooking at high temperatures. I recently read in an email sent from a very helpful friend of mine that when you cook certain oils (most oils, actually) to a certain high temperature, they burn and consequently go rancid. Rancid oils are carcinogenic, which are bad no matter what form they come in. So – as delicious as olive oil is – I guess it’s best to be served with dishes that aren’t cooked. Perhaps I should have known this but hey, I thought olive oil was delicious in any form I used it.

The star ingredient in this menu is citrus, I used mostly oranges but lemons and limes too. I’ve made the case for this fruit time and time again and I never seem to tire of it. I have a tupperware full of citrus slices sitting in the fridge for my water, juice, wine, etc. and I throw orange peels into stir-fries, zest copious amounts of lemons for batches of strawberry lemonade, and am making lime simple syrup for what I think might be the perfect mohito. This family of fruits can sit in the fruit bowl on the counter long after all other fruits there have molded and bruised, all the while giving off verbena aromas in the kitchen. I put unripe fruit in a bag with oranges or other citrus for a day to make them soft and ready to eat. Since I get a lot of my citrus from Spain, I’ve now gotten into the habit of scrubbing the outer rinds with soap and warm water before I zest or peel for cooking. At first what I thought was a pregnancy craving, turns out to be a lifelong addiction to Vitamin C, perhaps? Or maybe I’m just wanting some extra energy ๐Ÿ˜‰ Either way, there’s something wonderfully refreshing about these sweet and sour fruits. If I had to pick a favorite – and it would be hard – I would have to say lemons. When life gives you lemons, you can make just about a million things to eat..

Breakfast

Liver Pรขtรฉ Crostini with Savory Berry Salad

Ingredients

2 1/2 cups chilled liver pรขtรฉ (can be chicken, duck, or beef)

1 baguette, sliced

(for the salad)

1 container of fresh blackberries

1 container of fresh blueberries

1 Tbs. olive oil

2 Tbs. fresh chives, minced

2 Tbs. fresh Parsley, minced

1 lemon, juiced

salt & cracked pepper

(1) To make the salad, combine all ingredients – blackberries through lemon juice – in a sealable container. Season with salt & pepper and chill until ready to serve. Turn the oven on to a low broil. (2) In a large metal or glass oven pan, lay out the baguette slices and season both sides lightly with olive oil and pepper. (3) Put pan into the oven about 10 cm from the top and broil, turning once, until both sides are browned, 3-4 minutes total. (4) Serve each of the toasted bread slices with a layer of chilledย pรขtรฉ and a spoonful of the berry salad on individual plates, or set it all in the center of the table and let everyone make their own.

Serves 4

Lunch

Blackened Chicken Spinach Salad with Spicy Pineapple Dressing

Ingredients

(for the chicken)

1 lb. (or 1/2 kg) chicken breasts

1 Tbs. ground coriander

1 tsp. chili flakes

1 Tbs. garam masala

1/2 Tbs. curry powder

1 /2 Tbs. ground black pepper

1 Tbs. cajun seasoning

1 Tbs. paprika

sunflower oil

(for the salad)

1 bag of baby spinach, washed & stemmed

1 package of baby bean sprouts, washed

1 red bell pepper, seeded & thinly sliced

1 yellow bell pepper, seeded & thinly sliced

2 red onions, peeled & thinly sliced

3 carrots, peeled & cut into matchsticks

1/2 of a ripe pineapple, peeled & cubed

(for the vinaigrette)

1/4 cup beer

1/4 cup olive oil

1/2 cup cubed pineapple

2 Thai chilies, coarsely chopped

1/2 bunch fresh cilantro, stemmed & chopped

1/2 bunch of fresh chives, chopped

2 oranges, juiced

3 Tbs. honey

3 Tbs. yogurt

1 Tbs. rice vinegar

3 garlic cloves, chopped

(1) First, make the vinaigrette: combine all ingredients (beer through garlic) in a blender and puree until smooth. Season to taste with honey and cracked pepper, cover, and chill in the fridge. (2) Second, for the salad, make sure all veggies are washed and the greens are dry. In a large bowl, toss all veggies for the salad together, spinach through pineapple pieces. Cover with a damp paper towel and refrigerate until ready to eat. (3) Third, make the chicken: combine all spices for the chicken- coriander through paprika – in a small bowl. Wash and trim chicken breasts, dry, and then rub with 1 Tbs. sunflower oil. Rub the spice mix on both sides of chicken. (4) Heat 2 Tbs. of sunflower oil over medium-high heat in a skillet. When hot, add the chicken and cook, turning once until both sides are browned and the meat is cooked through, 10-12 minutes. Transfer chicken to a cutting board and cover with foil; let rest 5 minutes. (5) When ready to serve, lightly toss salad with the chilled vinaigrette. Slice blackened chicken lengthwise and top each salad bowl with 4-5 pieces. To make the salad as a weekly snack, keep vinaigrette on the side and separate salad into sealable containers, covering with damp paper towels; close and seal the containers and refrigerate until needed, adding the vinaigrette just before eating. Salad goes well with garlic bread or toasted pita triangles ๐Ÿ™‚

Serves 4

Dinner

Beef Tenderloin Steaks with Pomegranate-Pinot Noir Sauce

Ingredients

4 beef tenderloin steaks

1 1/2 cups Pinot Noir (or Cabernet-Merlot blend)

4 shallots, peeled & minced

2 oranges, juiced

2 pomegranates, seeded

1 cup of beef broth

2 Tbs. butter

sunflower oil

sea salt & cracked pepper

(1) Season both sides of steak with salt and pepper. Let meat stand at room temperature for 30 minutes before cooking. (2) Heat 2 Tbs. of oil in a medium skillet over medium-high heat. When hot, add the steaks and cook 3 minutes per side, untilย  seared on the outside and medium-rare when cut into. Remove steaks from the skillet and cover with foil. (3) Pour 1 Tbs. of oil into the skillet, add shallots and cook about 3 minutes until slightly golden. Add all of the red wine, beef broth, and orange juice next, bringing the sauce to a boil. (4) Stirring occasionally, cook until the liquid has been reduced by half. Lower heat and stir in the butter; season to taste with salt & pepper. (5) Serve the steaks with a generous spoonful of red wine sauce and 1/4 cup pomegranate seeds per plate, cracking black pepper across the top.

Serves 4

Steamed Carrots with Garlic-Ginger Butter

Ingredients

1 lb. (or 1/2 kg) carrots, peeled & quartered

4 cloves of garlic

5 Tbs. fresh grated ginger

3 Tbs. butter

5 limes, zested & juiced

sunflower oil

Sea salt & cracked pepper

(1) Mince all of the garlic and mix with the fresh ginger and lime zest; set aside. Fill the bottom of a large pot with 3 cm of salted water; cover and bring to a boil over high heat. (2) Put the carrots in a colander and then into the pot; cover and steam veggies until tender and easily pierced with a fork, 10-15 minutes. (3) In a large skillet, heat 2 Tbs. sunflower oil and add the garlic-ginger mixture, cooking 1 minute or until fragrant. (4) Lower the heat to medium and add carrots and lime juice, mixing well. Cover the skillet and cook, stirring often, until carrots have absorbed liquid, about 4-5 minutes. (5) Stir in the butter until melted and serve immediately with cracked pepper.
Serves 4

and Dessert..

Honey-Citrus Gelatin with Cream & Cracked Pepper

Ingredients

1 packet unflavored gelatin

3 oranges

1 lemon

4 Tbs. honey

2 Tbs. brown sugar

1/2 cup cream

cracked pepper

(1) Zest and juice all 3 oranges. In a medium saucepan, add orange juice, zest, honey, and brown sugar; bring to a boil over medium heat and simmer until thickened and reduced by half. (2) Juice the lemon and add to saucepan, add the gelatin powder and cook for 1 minute more. (3) Remove from heat and cover, letting stand a minimum of 30 minutes. Once cool, put in the fridge (keeps 3 weeks chilled). (4) When ready to serve, put spoonfuls of the warm (or chilled) gelatin into small bowls and pour cream over the top, garnishing with 1/2 tsp. cracked pepper.

Serves 4

So, my Summer menu has turned out to be both long and filling. Det er bรฅde lang og godt fyldende ๐Ÿ™‚

My question: What is the best sauce to serve with a steak?

Red wine sauce is still one of my reigning favorites…

8.1.12