palate/palette/plate

Walnut Oil Granola

2012-03-04T19:45:00.000-08:00

When it comes to granola, I tend to steer nutty/savory versus fruity/sweet. Not to say that I don't love a good currant punctuating the scene, but when the sugar overpowers the flavor of the toasted nuts and oats, something's not right in my book. The version I typically use as a foundation (from which the variations are limitless) is inspired by Nekisia Davis' addictive Olive Oil and Maple Granola, recently featured as a "Genius Recipe" on FOOD52. Hers packs in the nuts (pecans, pepitas, sunflower seeds), incorporates coconut flakes, and, what I particularly love is the richness that olive oil brings to the mix as it bakes into and around the ingredients. Its savory quality serves to balance the double whammy of maple syrup and brown sugar (measurements of which I've since pared down for my own re-creation).

This batch brings a new oil to the fold: the omega-3 superstar -- walnut oil. What better opportunity to celebrate the nutty flavor of the walnuts I (liberally) tossed into the oats, than by lacing the mix with a complementary oil? After a 30 minute bake, the granola emerges from the oven -- nuts roasted to perfection, oats beautifully browned and clump-less -- the whole thing wrapped in a deep, smoky flavor that only a nut oil could achieve. Maple syrup delivers the right amount of sappy sweetness, and coconut shards provide a flakey comrade to mingle with the crunch. I'm downing it by the handful.

WALNUT OIL GRANOLA

3 cups old-fashioned rolled oats

1 cup whole roasted almonds, unsalted

1 cup natural walnuts, coarsely crushed

1/2 cup unsweetened coconut chips

1/4 cup natural flax seeds

1/4 cup maple syrup

1/3 cup walnut oil

2-3 Tbsp brown sugar

course sea salt, to taste

Preheat oven to 300. Combine all ingredients in a large bowl and spread evenly onto a rimmed baking sheet (lined with parchment). Bake for about 30 minutes, stirring every 10, until toasted. Allow to cool completely before serving or storing. Lasts several weeks in an airtight container/jar.

Crisp Tofu and Asian Greens with Peanut Sauce

2012-03-02T11:31:00.000-08:00

I guarantee you’ll have more difficulty managing your chopsticks than making this dish. But the ease of its execution in no way compromises its taste. The trifecta of quick-fried tofu, sautéed greens and Thai-inspired peanut sauce brings tons of flavor and texture to the plate. For the greens I went bok choy, though Chinese broccoli, tatsoi, napa cabbage, alone or in combination, would work just as well. The tofu is pan-fried, which browns its exterior while the inside stays warm and soft. Binding the dish is a thick peanut sauce, perfumed with tangy notes of soy sauce and lime, and thinned to a creamy consistency with almond milk.

CRISP TOFU AND ASIAN GREENS WITH PEANUT SAUCE

[Recipe adapted from Mark Bittman's Kitchen Express]

Mechanics: It’s really important that you use firm tofu (soft varieties won’t hold up in the pan), and also that you make sure the tofu is as dry as possible so you can get a nice brown crust when you fry it. It’s best if you let the tofu slices rest between paper towels or dishtowels to absorb the excess water for about 30 minutes before you cook. To finish off the process you can dry-fry the tofu in a nonstick skillet – simply place the slices in a pan over medium heat without any oil and they’ll begin to hiss as the steam is released. Once they brown on one side, flip to the other side. (If you want to get them extra crispy, add a bit of oil the pan and repeat the fry).

Slice firm tofu into strips or cubes and pat dry; roughly chop a bunch of the greens. Pan-fry the tofu in some vegetable oil until it browns on all sides, about four minutes; remove tofu from pan and pour off all but a little of the oil. Add the greens and pinch or two of red chile flakes, and continue cooking until the vegetables turn dark green, about three minutes. Mix together a half cup of peanut butter, a couple of tablespoons of soy sauce, and fresh lime juice to taste; add a bit of water if necessary to get a nice consistency (I used almond milk for a creamy touch and nutty complement). Add the sauce to the pan along with the reserved tofu and toss to coat. (You may not need to use all of the sauce, depending on how much greens/tofu you have). Garnish with crushed peanuts and serve.

Banana-Cardamom Breakfast Bulgar

2012-02-26T06:58:00.000-08:00

Ever since I found myself out of oats one day and subbed in bulgar, it's become my preferred hot cereal grain. I've explored an infinite number of variations on the theme, one of my favorites being adding mashed banana (think: banana bread in a bowl). Reinforced with bran and flax, backed by a team of nuts (chopped almonds) and seeds (sunflower), and laced with floral honey, the bulgar essentially puts you on a path for a good day. But, since I perpetually reach for new ways to elevate (and/or re-create) my recipes, I gave cardamom a rookie shot in this particular batch, knowing its flavor would bring a new dimension to the cereal. I've been on a cardamom kick for a while, loving its versatility and the way that it weaves spicy-sweetness throughout a dish. Here it pairs magically with banana -- this might be my favorite version so far.

BANANA-CARDAMOM BREAKFAST BULGAR

1 cup bulgar wheat

1/4 cup wheat bran

2 (heaping) Tbsp ground flax seed

1 cup almond milk

2 cups water, divided

1 banana, mashed

2 Tbsp honey

1/4 cup roasted, unsalted sunflower seeds

1/2 cup roasted, unsalted almonds, roughly chopped

Ground cardamom, to taste

1. In a medium saucepan, bring almond milk and 1 cup water to a boil. Add bulgar, wheat bran and ground flax and reduce to a simmer. Cook for 20 minutes -- adding additional water as it absorbs.

2. Meanwhile, mash one banana and roughly chop the almonds. Set aside.

3. When the water is nearly absorbed -- the bulgar should be creamy, yet retain its texture -- stir in honey, mashed banana, almonds and sunflower seeds. Add cardamom, a bit at a time, adjusting to taste as preferred.

4. Serve with additional honey drizzled on top and/or more milk as you prefer.

Fork-Crushed Purple Potatoes

2012-02-25T08:40:00.000-08:00

There's something so majestic about eating purple potatoes. It's like by the nature of their color they are elevated to royal status among the spuds. I've made this recipe a few times and what I love most about it (besides the fork-stabbing) is watching the reaction that happens when the purple potato flesh is hit with lemon juice. The 'taters emerge from their boiling bath a deep violet color, but then you hit them with a splash of acidity and (like magic) the sprinkled spots lighten to a warmer magenta. It's super cool to watch and creates this beautiful tie-dye of purple shades throughout the dish.

Visual transformation aside, the flavors of this dish are also noteworthy. I've never had a strong affinity for mashed potatoes (in fact, I typically find them quite dull) but here lemon juice, white pepper and red onion brighten their starchy disposition beautifully. Parsley is a great finishing garnish, but this time I folded in some fresh rosemary since it has been my herb-of-choice lately. Both are equally delicious. With a spontaneous handful of crushed hazelnuts to top, these purple 'taters are lookin' and tastin' darn good.

FORK CRUSHED PURPLE POTATOES

[Adapted from smitten kitchen]

1 pound purple potatoes, washed

1 small red onion, minced

2 1/2 Tbsp fresh-squeezed lemon juice

3 Tbsp extra-virgin olive oil

salt, to taste

white pepper, to taste

1 Tbsp fresh rosemary, chopped
crushed hazelnuts

1. Bring salted water to boil in a large pot. Add potatoes and cook (skins on) until fork-tender, about 15 minutes. Drain and peel potatoes while still warm (or leave skins on if preferred).

2. Place potatoes in a large bowl and smash them gently with a fork, leaving the consistency chunky. Fold in minced onion, lemon juice, olive oil, salt, white pepper and rosemary. Chopped hazelnuts make a great garnish.

Red Grape and Rosemary Sauce

2012-02-23T07:37:00.000-08:00

This is what happens when grapes take a stew in sugar and red wine vinegar: they lose control and their sweet nectar starts oozing out of their skins. As the skins break down, the crisp tartness that the grapes had while fresh transitions to a rich, jammy flavor. Before it gets too syrupy, the vinegar cuts in to curb the sweetness and play up the fruit's acidic notes. Here, the earthly flavor of fresh rosemary makes the perfect partner to the grapes, finishing the sauce with a rustic flair.

RED GRAPE AND ROSEMARY SAUCE

2 cups red seedless grapes, rinsed and dried

2 sprigs fresh rosemary (about 1 to 1 1/2 Tbsp chopped)

3 tsp sugar

1 tsp honey (more to drizzle as preferred)

1/2 tsp fresh minced ginger

2 Tbsp red wine vinegar

salt & pepper, to taste

1. In a medium saucepan or skillet combine grapes, rosemary, sugar, honey, ginger and vinegar. Bring to a boil, then simmer for about 15-20 minutes until the grapes begin to break down. (You can mash slightly with a fork to aid the process).

2. Season with salt and pepper, to taste. The sauce makes a delicious marriage with rosemary-rubbed pork tenderloin (see below).

Lemon Zested Pea Soup

2012-02-15T04:37:00.000-08:00

Lemon zest and parsley bring spring-like freshness to this quick pureed pea soup. Diluted white wine acts as the liquid agent, lending fruity notes and further brightness, while crushed walnuts bring meaty contrast to the soup's velvety texture. A perfect segue to spring (especially when you use fresh peas).
Featured in "Best of the Blogs" on FineCooking.com.

LEMON ZESTED PEA SOUP

1 lb frozen peas (or fresh)

1 cup celery, diced

1/2 red onion, diced

1 Tbsp olive oil

2 cups water

1 cup white wine

1/4 cup fresh parsley

1-2 tsp lemon zest

juice of 1 lemon

1. Heat olive oil in a medium dutch oven or pot. Saute celery and onion until soft and aromatic.

2. Add frozen peas, water and wine. Bring to boil and simmer until peas are cooked and bright green, about 7 minutes.

3. Cool slightly and puree with an immersion blender (or regular blender). Add salt and pepper to taste, along with lemon juice and zest. Stir in freshly chopped parsley. Garnish with cracked black pepper, crushed walnuts and additional parsley if desired. Serve warm.

Roasted Carrots & Cumin: Two Ways

2012-01-24T08:14:00.000-08:00

Carrot and cumin is a flavor pairing worth tattooing intoyour brain. A delicious marriage earthy sweetness and warm spice, the duobrings an aromatic flourish to the simplest of dishes (think: roasted vegetablesand pureed soups). Here, dressed simply in olive oil, cumin, salt and pepper,the homely carrot is roasted at high heat until it becomes tender, attaining adeep, smoky caramelization that is steered savory by the cumin spice. Whether devouredstraight from the baking sheet, served as a side dish, or pureed into a creamysoup, cumin-scented carrots will always treat the tastebuds.

ROASTED CARROTS WITH CUMIN*

[Recipe from Mark Bittman's How to Cook Everything]

Makes: 4 servings

Time: 35 minutes

1 to 1 ½ pounds baby carrots, green tops tripped, orfull-sized carrots, cut into sticks

3 tablespoons extra virgin olive oil

2 teaspoons cumin seeds (you can also use ground cumin)

salt and freshly ground black pepper

Heat the oven to 425 degrees F. Put the carrots on a bakingsheet and drizzle with the olive oil; sprinkle with the cumin and salt andpepper. Roast until the carrots are tender and browning, about 25 minutes.Serve hot, warm, or at room temperature.

*The cumin-scented carrots can also be pureed into a deliciously silky soup...

ROASTED CARROT & CUMIN SOUP

Prepare recipe for Roasted Carrots with Cumin, doubling themeasurements. In a large pot heat olive oil and add 1 diced onion (about 1cup). Sauté until onion is soft and beginning to brown. Add 2 – 2 ½ cups lowsodium chicken broth, the roasted carrots, plus 2 tsp ground coriander andadditional ground cumin, as preferred. Bring to a boil and reduce to simmer forabout 5 minutes. Remove from heat and use an immersion blender or foodprocessor to puree the soup to a smooth consistency. Thin with more chickenbroth if soup is too thick. Stir well and garnish with more freshly groundblack pepper and walnuts.

Homemade Butternut Squash Gnocchi

2012-01-18T17:29:00.000-08:00

A recent acquisition of Yvette von Boven's book Home Made has bolstered my courage to dive into more DIY kitchen projects -- an approach to cooking that, for a curious cook, is both enlightening and self-satisfying. The book contains an entire section on making pasta from scratch, which, compared to building a homemade smoker, falls into the category of "more accessible" (especially given the confines of my apartment). Since most of the more noodle-y pastas (spaghetti, linguini, etc.) require an appliance I lack, I went with gnocchi -- what I like to call the "gateway drug" into homemade pasta-making. Loving that von Boven's butternut version puts a spin on the classic recipe, I picked up some squash and rolled up my sleeves...

***

Roasting the butternut squash brings out the best of its sweet flavor, but despite it's starchy nature, the squash emerges a tad too wet to be rolled into a dough. Flour supplies the solution, lending a hearty hand to bolster the butternut's molten flesh and absorb the excess moisture. (Home Made's recipe calls for bread flour, however, I substituted whole wheat in my version.) The dough is very sticky and slightly difficult to roll into ropes, though showering the work surface generously with flour helps solve the problem. Despite the irregular shape of my pasta (which, gives them a charming character, mind you), these nougats exude the color and flavor of butternut squash. Flecked with fresh parmesan, sage and pepitas, the melding of flavors is divine.

BUTTERNUT SQUASH GNOCCHI WITH PARMESAN & SAGE

[Adapted from Yvette von Boven's Home Made]

1 butternut squash (approx. 2 lb)

salt

1 egg yolk

1 - 1.5 cups whole wheat flour

(2/3 cup bread flour, type 00 is called for in the original recipe)

nutmeg

freshly ground pepper

1/2 cup freshly grated Parmesan

1-2 Tbsp freshly chopped sage

toasted pepitas, for garnish

1. Preheat the oven to 350 degrees. Peel the butternut squash, cut in half, remove the seeds and pulp with a spoon. Slice the squash into 1/2-inch pieces and arrange on a baking sheet lined with parchment paper. Sprinkle with salt and bake for about 30 minutes, or until tender.

2. When the squash has cooled a bit, press it through a potato ricer, or mash with a hand blender / food processor until smooth.

3. On a clean work surface, add egg yolk and flour to the squash. Mix using your hands (or a fork -- it will be very sticky). Season the mixture with nutmeg, pepper and salt. Note: If the mixture is too wet, add more flour, but be careful not to add too much or else the gnocchi will become tough.

4. To roll the gnocchi: spread flour over a large work surface (make sure your hands are well-dusted too) and roll the dough into thin ropes. You may need to divide the dough and work in batches. Cut the dough rope into small even pieces with a floured knife. (At this point sometimes people like to roll the pieces over a gnocchi board or the back of a fork to make a cool imprint. I opted out of this step. On to the cooking...)

Note: Save the gnocchi on a flour-dusted baking sheet and cover with a dish towel until used.

5. When you are ready to cook the gnocchi, bring a large pot of salted water to a rapid boil and cook in small batches. The gnocchi will float when they are cooked -- it shouldn't take more than 4-5 minutes. Drain the gnocchi and drizzle with olive oil. Top with grated parmesan, sage and toasted pepitas as preferred.

Glazed Cipollini Onions with Almonds

2012-01-10T13:45:00.000-08:00

Cipollini onions (pronounced chip-oh-lee-knee) are undeniably the cutest sibling in the Allium family. The bite-size bulbs just beg to be popped in your mouth one after the next. Here they are lightly browned, then bathed in a red wine vinegar and honey reduction and cooked until they nearly melt in your mouth. The glaze brings out the onions' natural sweetness and a scattering of slivered almonds adds crunch to complete the dish.

GLAZED CIPOLLINI ONIONS WITH ALMONDS

1 lb cippolini onions

1 Tbsp olive oil

2 Tbsp honey

2 Tbsp red wine vinegar

water

salt and pepper, to taste

slivered almonds, for garnish

1. To remove the cipollini skins: Bring a medium pot of water to a boil and blanch onions for about a minute. Drain and let cool; peel away skins.

2. Heat oil over medium in a cast-iron skillet. Add peeled cipollinis and saute until lightly browned, about 4-5 minutes. Add honey and vinegar; stir to coat. Top off with enough water to cover the onions and bring to a boil. Reduce heat and simmer, stirring occasionally, until the liquid is reduced to a glaze (about 20-30 minutes).

3. Add salt and pepper to taste, and garnish with slivered almonds.

For a tasty open-face sandwich: Slice the onions and serve atop hearty multi-grain toast schmeared with cottage cheese.

A Feast for the New Year

2012-01-01T18:07:00.000-08:00

Dinner menu for New Year's Eve: a luxuriously smooth pureed parsnip soup, a vibrant kale salad and a pork tenderloin drunk with the flavors of balsamic and currants. Cheers to 2012.

PUREED PARSNIP AND CARDAMOM SOUP WITH CARAMELIZED SHALLOTS

Ingredients:

4-5 medium parsnips (about 4 cups chopped)

1 Tbsp olive oil, plus more to drizzle

1 medium yellow onion

2 cups low sodium vegetable broth

1/2 cup almond milk, plus more as preferred

salt and pepper, to taste

2 tsp ground cardamom

2 shallots, thinly sliced

1 tsp maple syrup

1. Peel parsnips and remove tough woody core. Chop into 1/2 inch pieces and set aside.

2. Halve a medium onion, peel it and cut roughly into sixths (no need to be precise).

3. Heat olive oil in a large pan over medium heat; add onion, and saute until soft and brown, about 5 minutes. Add chopped parsnips to the pan and saute with the onion until parsnips begin to brown slightly.

4. Add 2 cups vegetable broth and 1/2 cup almond milk, plus more as desired. Add salt and pepper, to taste, and 2 tsp ground cardamom. Bring mixture to a boil, then reduce to a simmer and cook until parsnips are soft, about 10-15 minutes.

5. When parsnips are soft, remove from heat and puree the soup with an immersion blender (or food processor / regular blender) until you reach a smooth consistency.

6. Serve with caramelized shallots as garnish. To prepare: thinly slice 2 shallots and saute with olive oil until soft; add 1 tsp maple syrup and cook until browned and caramelized.

SAUTEED KALE SALAD WITH CURRANTS, CASHEWS AND SHALLOTS

Ingredients:

2 large bunches kale, deveined and roughly chopped

1/2 cup fresh parmesan, grated

1/2 cup dried currants

1/2 cup roasted cashews, crushed

2 shallots, thinly sliced

olive oil

maple syrup

salt and pepper, to taste

fresh lemon juice (from 1/2 lemon)

1. In a large skillet, heat olive oil over medium and add kale to the pan in batches. Season with salt and pepper to taste, sautéing until greens are wilted. Remove to a medium bowl and repeat process until all of the kale is cooked. Squeeze juice from 1/2 lemon into the bowl of kale and allow to cool. Refrigerate if preparing ahead.

2. When ready to serve, remove kale mixture from fridge and toss with fresh parmesan, currants and cashews. Set aside.

3. In a small skillet, heat olive oil over medium and add 2 thinly slice shallots, stirring frequently until soft and beginning to brown. Drizzle with maple syrup and allow the shallots to caramelize. Remove from pan and serve atop the kale salad.

PORK TENDERLOIN WITH BALSAMIC-RED CURRANT SAUCE

[Adapted from Cooking Creation]

Ingredients:

2 pork tenderloins

Spice Rub

olive oil

1 tsp dried thyme

1 tsp dried parsley

1/2 tsp dried rosemary

1/2 tsp salt

1/4 tsp dried marjoram

1/4 tsp freshly ground black pepper

Sauce

2 Tbsp olive oil

1 cup chicken broth

1/2 cup red currant jelly

3 Tbsp balsamic vinegar

2-3 tsp orange zest

1 tsp freshly chopped parsley

1/2 tsp freshly chopped rosemary

1/2 tsp freshly chopped thyme

salt and pepper, to taste

1. Preheat oven to 400 degrees. Combine ingredients for dry spice rub in a small bowl. Rub the pork with olive oil and then massage the spices into the meat evenly. Heat olive oil in a cast iron skillet over medium-high heat and brown the pork on all sides to get an even sear.

2. Transfer the skillet to the oven and roast for 30 minutes, or until a thermometer reads 140 degrees. Turn over after 15 minutes. Remove skillet from oven and place the pork on a plate or cutting board. Cover with foil and allow to rest for 10 minutes.

3. In the same skillet, heat olive oil over medium-high heat. Add the chicken broth and deglaze the pan. Stir in jelly and balsamic vinegar. Add orange zest, herbs, and salt & pepper to taste. Bring the sauce to a boil and cook, stirring occasionally, for 5-10 minutes, until sauce is slightly reduced.

4. To serve, slice the tenderloins into medallions and pour sauce over the pork.

Tomato Lentil Soup with Kale & Cashews

2011-12-22T08:02:00.001-08:00

Delivering a bowl of red and green just in time for Christmas. Tis the season for lentils (they're traditionally eaten around the world this time of year to bring good luck for the New Year) and this soup --adapted from Heidi Swanson's Lively Up Yourself Lentil Soup-- is a framework for good fortune. A thick base of crushed tomatoes and handfuls of hearty kale supercharge the satisfaction factor of the lentil-studded soup. The recipe lends itself to endless adaptations -- I found it delicious capped with crushed cashews and a swirl of tangy yogurt to brighten the soup's earthy elements. Other ideas:

Swap chard or another green for the kale
Use any combination of lentils -- black beluga, large green, petite crimson...

Add a dash of spice such as paprika or cumin

Try it with fire-roasted crushed tomatoes

Top it with a fried egg for added protein

TOMATO LENTIL SOUP WITH KALE & CASHEWS

[Adapted from 101 Cookbooks]

Ingredients:

1 lb lentils, picked over and rinsed

1 tablespoon extra virgin olive oil

1 large onion, chopped

1 garlic clove, minced

salt & pepper, to taste

1 28-ounce can crushed tomatoes

2 cups water

4 cups kale, rinsed and chopped

crushed cashews, for garnish

1. In a large saucepan, bring 6 cups of water to a boil and add the lentils, cooking for about 20 minutes, or until tender. Drain and set aside.

2. Heat the oil in a large pot over medium heat; add the onion, salt and pepper and saute for about 4 minutes. Add garlic and cook an additional minute. Stir in the crushed tomatoes, lentils, and water and continue cooking for a few more minutes, bringing the soup to a simmer. Stir in the chopped greens, and cook until wilted, about a minute or two. Taste and adjust the seasoning if need be.

3. Ladle into bowls, and serve with crushed cashews and a dollop of yogurt.

Serves 6 to 8

Brown Sugar Carrot Bread with Almonds

2011-12-14T17:41:00.000-08:00

Impatient bakers love a good quick bread – the no-yeast, no-hassle loaf that teeters between bread and dessert. Typically a touch sweet, with a crumb more cakelike than its yeast-risen cousins, quick bread is an easy solution for bakers who don’t feel like waiting.

This version is a variation on the master recipe for Fruit (or Vegetable)-and-Nut Bread from Mark Bittman's How to Cook Everything. Of the endless possibilities (think Banana-Walnut, Cranberry-Pecan, Zucchini-Sunflower, Pumpkin Ginger with Hazelnuts…) the one that struck me was a Brown Sugar Carrot Bread with Almonds. The shredded carrots ensure moisture, while the slivered almonds lend a consistent crunch. A combination of grains (all-purpose flour, whole-wheat flour and wheat bran) yields a denser, heartier loaf, and brown sugar brings the right touch of molasses sweetness, while orange zest brightens the whole thing.

BROWN SUGAR CARROT BREAD WITH ALMONDS

[Adapted from Mark Bittman]
Yield: 1 loaf

Ingredients:

4 tablespoons (1/2 stick) cold butter, plus butter for the pan

2 cups all-purpose flour (I did a combination of 1 ¼ cups all-purpose,
½ cup whole wheat, and ¼ cup course wheat bran)

1 cup brown sugar (golden or dark)

1 ½ teaspoons baking powder

½ teaspoon baking soda

1 teaspoon salt

¾ cup almond milk

1 tablespoon grated orange zest

1 egg

1 cup grated carrots

½ cup sliced almonds

1. Heat the oven to 350d F. Grease a 9 x 5-inch loaf pan with butter.

2. Stir together the dry ingredients. Cut the butter into bits, then use a fork, 2 knives, or your fingers to cut or rub it into the dry ingredients until there are no pieces bigger than a small pea. (You can use a food processor for this step, which makes it quite easy, but you should not use a food processor for the remaining steps or the bread will be tough.)

3. Beat together the milk, zest and egg. Pour into the dry ingredients, mixing just enough to moisten; do not beat and do not mix until the batter is smooth. Fold in the fruit and the nuts, then pour and spoon the batter into the loaf pan. Bake for about an hour, or until the bread is golden brown and a toothpick inserted into the center comes out clean. Cool on a rack for 15 minutes before removing.

A Rustic Spread

2011-12-14T10:08:00.000-08:00

Lunch today: salad of arugula, mixed sprouts, herbed rotisserie chicken, goat cheese, and fresh rosemary-olive oil dressing. On the side: lightly toasted homemade Irish brown bread (recipe forthcoming) drizzled with honey.

One Ingredient, Many Ways: Kale

2011-12-13T12:27:00.000-08:00

Exciting press on Saveur.com -- my recipe for Ramekin Frittatas with Kale, Mint & Pecorino was featured in Leah Koenig's column One Ingredient, Many Ways: Kale.

Curried Chickpea Soup with Mushrooms & Almonds

2011-12-09T16:50:00.001-08:00

A recipe by Mark Bittman turned me on to the idea of a chickpea soup, which until now, was a brothy creation I had not yet explored. (The ingredient has played both crunchy garnish and supporting actor, many-a-time, yet never had the leading role in my soups.) Yet, the recipe sketch for Chickpea Soup with Saffron and Almonds from Mark Bittman's Kitchen Express exposed the simplicity of a garbanzo-centric pot of nutty spice and gave me the guts to try my own version. Trading the saffron for curry powder, I used a combination of slivered and roughly chopped almonds for textural interest, doubled the chickpeas and added sauteed cremini mushrooms to the broth. To finish it off: a few dashes of kickin' cayenne and a sprinkling of freshly chopped parsley.

CURRIED CHICKPEA SOUP WITH MUSHROOMS & ALMONDS

Ingredients:

2 cans chickpeas, rinsed and drained

2 cups cremini mushrooms, sliced

1 medium red onion, diced

2 cloves garlic, minced

1/2 cup almonds, slivered or finely chopped

4 cups low sodium chicken stock

2 1/2 tsp curry powder

A (double) dash cayenne pepper, to taste

salt and pepper, to taste

olive oil

Fresh parsley, for garnish

1. In a medium pot, heat olive oil over medium. Add onion, garlic and almonds; cook about 3 minutes, stirring frequently. Add curry powder, stirring to coat; cook an additional 2 minutes.

2. Meanwhile, in a medium skillet, heat olive oil and saute sliced mushrooms until moisture is released; they should be browned and soft.

3. When the onions, almonds and curry are fragrant, add chickpeas, chicken stock, sauteed mushrooms and a dash of cayenne pepper to the pot. Add salt and pepper to taste. Stir to combine and simmer for about 10 minutes.

4. Using a heavy wooden spoon or potato masher, slightly mash the softened chickpeas. Ladle soup into bowls and serve with parsley as garnish.

Note: If you prefer a thicker, creamier broth, puree half of the mixture and combine with the rest. For a fully pureed version, blend the whole thing. Same soup, different consistency:

Mushroom Barley Risotto with Manchego & Thyme

2011-11-21T04:25:00.001-08:00

A spin on one of my favorite soul-warming sides: mushroom risotto. This time with barley instead of Arborio and a trio of mushrooms to celebrate the natural meatiness of fungi threefold. Fresh thyme reinforces the earthy flavors and manchego wraps it in that classic creaminess.

MUSHROOM BARLEY RISOTTO WITH MANCHEGO & THYME

Ingredients

3.5 oz fresh shittake mushrooms

8 oz white button mushrooms

6 oz sliced portabella caps

1/2 large onion, diced (about 1 1/2 cups)

1 clove garlic, minced

3 tsp fresh thyme, chopped, plus more for garnish

4 fresh bay leaves

1 cup pearl barley

1/2 cup white wine

1 Tbsp olive oil

4 cups chicken stock

1/2 cup manchego, grated

1. Brush off your mushrooms. If the shittake caps are large, half or quarter them. Slice the white button mushrooms and the portabella caps (or buy pre-sliced caps).

2. In a medium skillet, heat olive oil over medium-high heat. Saute mushrooms in olive oil, working in batches so as not to crowd the pan. Cook until the mushrooms are browned and soft. Remove from heat and cut the portabella slices into small pieces. Put all mushrooms in a bowl and set aside.

3. In a small saucepan, bring chicken stock to a boil and then reduce to a low simmer. Keep heat on low.

4. In a medium saucepan or dutch oven, heat 1 Tbsp olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until the onion is translucent, about 3-5 minutes. Add garlic and cook an additional 1 minute, stirring frequently. Add thyme and bay leaves and stir to combine. Add barley and stir until the grain is coated with oil, about 1 minute.

5. Add 1/2 cup white wine to the pot and cook until most of the liquid is absorbed. Then begin adding the warm stock to the barley, 1/2 cup at a time, stirring after each addition. When the stock is nearly absorbed, add more. Check the barley's doneness after about 25 minutes; the barley should be slightly tender but retain its bite. It may take up to 30-35 minutes -- you may not have to use all of the stock.

6. When the barley is cooked (the risotto consistency should be loose, but not soupy), stir in the mushrooms. Season with salt and pepper and add the 1/2 cup manchego, stirring well to combine. Serve immediately.

Pumpkin and Parsnip Curry-Chili with Cashews

2011-11-19T09:52:00.001-08:00

This time of year, I can't stop the craving for warm one-pot wonders -- namely, those slow simmering concoctions that naturally pack flavor (and several food groups) into a single bowl. Chili has always been my golden child in that department -- patient and forgiving as I add a pinch more of this, a drizzle of that til I get it just right. (It's the perfect sort of recipe for a creative-type like myself, who needs a little wiggle room for experimenting at the stove).

In lieu of a recent pumpkin curry that I can't get out of my head, I was inspired to try a riff on my typical chili routine. Combining essential elements of each dish I arrived a chili-curry mashup of roots, squash, beans, nuts and spice. Pumpkin and parsnip honor the season. Pinto beans and cashews give it heft and crunch. All ingredients stew in a chunky tomato base that is perfumed with curry powder and and a touch of cayenne. A kitchen experiment gone right: chili and curry -- a two-part one-pot wonderful.

PUMPKIN AND PARSNIP CURRY-CHILI WITH CASHEWS

Makes: 6 cups

Ingredients:

1 Tbsp olive oil

1 large red onion, diced

2 large parsnips, peeled and cut into chunks (about 1/2" to 1" in size)

1 clove garlic, minced

1 can pumpkin puree

2 cups diced tomatoes, with juice

1 can pinto beans, rinsed and drained

1/2 cup chicken stock

1/2 cup whole cashews, roasted and unsalted

2 tsp curry powder

1/4 tsp cayenne peper

salt and pepper, to taste

fresh parsley, for garnish

1. In a large pot, heat about 1 Tbsp olive oil on medium-high heat; add diced onions and cook until soft, about 5 minutes. Add garlic and parsnip and cook until parsnip is al dente -- about 5 minutes more.

2. Add tomatoes, beans, pumpkin puree, cashews and about 1/2 cup chicken stock to the pot; stir to combine. Bring to a boil; then reduce to simmer. Stir in curry powder, cayenne, salt and pepper to taste.

3. Simmer for 20-30 minutes; parsnip should be soft and cashews should retain a slight crunch. Garnish with fresh parsley to serve.

Sesame Shrimp Toasts

2011-11-18T05:19:00.001-08:00

With the holidays quickly approaching, now’s the time to equip yourself with an armory of crowd-wowing apps. This recipe for sesame shrimp toasts will have you forgetting that shrimp cocktail you always have on standby. Departing slightly from the traditional dim sum version, this shrimp toast is made up of thick shrimp paste baked (not fried) on top of crusty bread. Scallions, soy sauce and sesame oil provide the classic Chinese flavors (I added some garlic and ginger for good measure.) Sesame seeds, scattered over the top, toast in the hot oven until fragrant and crunchy.

The moisture from the shrimp paste will inevitably leech into the bread as it cooks, so it is important that you pre-toast the bread initially to avoid an overly soggy middle. However, part of the magic of the dish is how some of the juices seep through, forming a delicious glue that fuses the shrimp and the toast into one perfect bite.

SESAME SHRIMP TOASTS
[Adapted from Mark Bittman's Kitchen Express]

Heat the oven to 475 degrees F. Slice a baguette in half lengthwise, put the halves face up on a baking sheet, and set them in the oven while it heats. Put shrimp (I used about 20 black tiger) in a food processor with some butter, scallions, soy sauce (about 2 tsp), a few drops of sesame oil (about 1/2 tsp), and a pinch each of sugar and salt. Pulse until the mixture forms a chunky paste. Smear the shrimp past all over the bread and sprinkle with sesame seeds. Bake until the shrimp paste is pink and cooked through and the bread is crisp, about 10-15 minutes. Cool a bit, then cut up and serve with a salad.

See this recipe and more at markbittman.com

Lime Poppy Seed Breakfast Bulgar

2011-11-11T06:20:00.001-08:00

A fresh stash of poppy seeds propelled me to put a spin on the classic lemon-poppy seed combination. Deviating from the standard citrus, I gave the underrated seed a new partner in crime: the lime. Heavily freckled with tiny poppy seeds, this uniquely textured bulgar radiates an especially tangy flavor from the lime. Honey balances the acid with subtle sweetness and currants punctuate the scene with bursts of fruity flavor.

I probably would fail a drug test today with all the poppy seeds in my system right now...

LIME POPPY SEED BREAKFAST BULGAR

Ingredients:
1 cup milk
1 1/2 cups water
1 cup bulgar wheat
2 Tbsp ground flax meal
1/3 cup currants
zest and juice of 1 lime
1 Tbsp honey
2 Tbsp poppy seeds

Directions:
1. In a small saucepan bring milk and 1 cup water to a boil. Add bulgar and reduce heat to a simmer. Cook for 15-20 minutes -- add 1/4 cup at a time of additional water if it absorbs before bulgar is cooked through. The bulgar should be creamy, yet retain its texture.
2. Stir in flax meal, honey, lime zest and juice, poppyseeds and currants to serve. Top with additional milk if you like.

Dominican Spiced Cider

2011-11-09T13:44:00.000-08:00

This boozy-cider is inspired by a drink I had the Dominican Republic called Mama Juana. Traditionally a combination of rum, red wine, honey and tree bark, it is said to be a cure-all (not to mention an aphrodisiac). The process of making it involves soaking an assortment of bark, twigs and herbs in a red wine-honey bath for several days. The bark becomes sterilized and infused with the flavor of the honey-wine (which is then discarded). The saturated bark is transferred to a bottle that is filled with rum and topped off with fresh red wine and honey. They marinate together for at least several hours (and up to several weeks) which allows the woody flavors to marry with the sweet honey and strong alcohol. The longer it sits, the smoother it gets. The more you have, the better you feel.

Opting out of the chore of gathering sticks and leaves for this batch, I turned to a pantry of dried roots and herbs. Whole star anise, chamomile herbs and flowers, valerian root, cinnamon and cloves were the agents I selected to marinate in my ruddy liquid. Since the traditional mama juana is heavy on the alcohol content, I used apple cider to dilute the inebriating wine-rum duo. No matter served cold or hot, one sip fills you with warmth and brings an earthy spice to the palate.

DOMINICAN SPICED CIDER

Ingredients:
1 1/2 cups red wine (I used a grenache blend)
1 1/2 cups apple cider
1/2 cup amber rum
2 Tbsp honey
1/2 tsp cinnamon
1/2 tsp ground cloves
1/3 cup (or more) whole star anise
2 Tbsp (or more) dried fine cut chamomile herb & flower
2 Tbsp (or more) dried valerian root

Note: Makes about 3 cups. Double or triple the recipe depending on how much you want to serve.

Directions:
1. Combine ingredients in a pitcher, stirring well to combine. Adjust ratios as preferred -- if you like it less boozy, up the apple cider measurement; if you want the rum to be stronger, add it in a 1:1 ratio with the wine. If you want a stronger woody, herbal quality, have at it with any combination of bark, roots, herbs -- there's flexibility with these measurements so experiment and see what works.
2. Allow the concoction to sit for at least 3 hours for the flavors to marinate -- the longer it sits, the more flavorful it gets.
3. Before serving, strain the liquid to remove the floating herbs, roots and spices (some sediments will remain if the pieces are small). Garnish with fresh star anise if you like. Serve cold, at room temperature or warm -- it tastes delicious all three ways.

Pumpkin Walnut Bread

2011-11-04T05:43:00.000-07:00

It's time to admit that I'm on a serious pumpkin kick right now. Pumpkin curry, pumpkin creme brulee, and now, one of my all-time favorite appropriations of the ingredient: pumpkin quick bread. My grandma makes a knockout version that has held its spot as our family go-to, but this year I decided to venture into new territory, compelled by the inviting title of Food52 user Giulia Melucci's "The Pumpkin Bread I Can't Stop Eating." Excitement mixed with fear (would I really be able to stop?!) propelled me to the kitchen, where the recipe constant, canned pumpkin, mingled with a few new friends: olive oil, apple and walnuts. A mixture of all-purpose and whole-wheat flour gives the bread a density that is balanced well by the natural moisture of the olive oil and apples. With less sugar than other recipes, the warm spices in the bread -- cinnamon, cloves and allspice -- are given a stronger voice and the pumpkin flavor shines. Walnuts are an optional add-in, but give it the perfect amount of crunch. [Disclaimer: Yes, it is very addictive.]

PUMPKIN WALNUT BREAD
[Adapted from Food52 user Guilia Melucci's "The Pumpkin Bread I Can't Stop Eating"]
Makes: 1 loaf

Ingredients:
1/2 cup sugar
2 Tbsp honey
2 Tbsp brown sugar
1/2 cup olive oil
2 eggs
1 15-oz can pumpkin
2 apples. peeled and pureed in a food processor
3/4 cups all-purpose flour
3/4 cups whole wheat flour
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/4 tsp allspice
1/4 tsp sea salt
1/2 tsp baking soda
1/4 tsp baking powder
1/2 cup walnuts chopped, plus more to top

Directions:
1. Preheat oven to 350 degrees. Grease a 9-inch loaf pan.
2. Beat sugar, honey, brown sugar and oil until blended, then add the eggs, pumpkin, and chopped apples.
3. In medium bowl combine the flours, spices, salt, baking powder and baking soda. Add the pumpkin mixture to the dry ingredients and stir until well combined (I used a whisk and some elbow grease). Mix in walnuts, and pour batter into prepared loaf pan. Top with more crushed walnuts if you like.
4. Bake for about an hour and 15 minutes, or until an inserted toothpick comes out clean. (Check after about an hour -- time will vary depending on oven temperatures).
5. Remove from oven and let rest for 10 minutes in the pan. Transfer to a cooling rack to cool completely.

Pumpkin Creme Brulee

2011-11-02T16:09:00.000-07:00

All it takes is a quick whisk to transform pumpkin puree into a divine crème brûlee. Married with mascarpone, the pumpkin attains a luxuriously creamy consistency in this seasonal spin on the French classic. Brown sugar, cinnamon, ginger and allspice are folded into the smooth mixture, giving it a flavor that falls somewhere between grandma’s brown sugar sweet potatoes and crustless pumpkin pie.

Dividing the mixture into small ramekins is recommended (this stuff is rich!); then sprinkle each with a thick layer of brown sugar. After a few minutes under the broiler the tops emerge bubbling, with that delicious scent of burnt sugar. If you wait a few minutes, the surface will harden slightly, allowing for the best part of crème brûlee: cracking the crust.

Amid the array of amber-colored treats visiting our tables this season, this simple, fast dessert is definitely one to keep on the burner. Recipe from Mark Bittman’s Kitchen Express.
See the recipe and post here.

PUMPKIN CREME BRULEE
[Recipe from Mark Bittman]

Turn on the broiler and put the rack about four inches from the heat. With an electrix mixer or whisk, beat together a small can of pumpkin, eight ounces mascarpone, and a quarter cup of brown sugar; add a half teaspoon each of cinnamon and ginger and a pinch each of allspice and salt. Spread evenly into an ovenproof baking dish or ramekins and sprinkle the top with a thick layer of brown sugar. Broil for a few minutes, until the sugar melts, forming a crust. Serve immediately.

Ode to Pumpkin

2011-11-01T06:26:00.000-07:00

Yesterday there were pumpkins perched on an overwhelming number of neighborhood doorsteps. Some smiling, some elaborately tattooed; many lit, others simply naked orbs glowing in their moment of glory. So begins the celebration of the pumpkin, with two autumn holidays built around its face and flavor. But it's a shame that the icon of the season has fallen into a routine; much too comfortable with its role as a Halloween jack-o-lantern and Thanksgiving pie. Pumpkin inevitably shines in these roles, but it is a much more versatile ingredient than we tend to give it credit for.

Looking for a way to push pumpkin out of its comfort zone, I felt compelled to try a recipe for Pumpkin Shrimp Curry from Bon Appetit. An odd couple -- pumpkin and shrimp -- marry under a blanket of curry, with a kick of cayenne emerging from the depths and a kiss of fresh cilantro crowning the top. It is an unusual, seasonal twist on an Indian classic, and, served over couscous or rice, a comfort dish that continues to satisfy bowl after bowl...

PUMPKIN SHRIMP CURRY
[Adapted from Bon Appetit]

Ingredients:
2 Tbsp olive oil
1 cup vidalia onion, sliced
1 Tbsp minced ginger
1 Tbsp minced garlic
1 plum tomato, chopped
1 15-ounce can pumpkin purée
2 cups chicken broth
1 cup coconut milk
1 1/2 tsp curry powder
1/8 tsp cayenne pepper
1 cup butternut squash, roasted and diced
1 lb shrimp, peeled and deveined
1 1/2 tsp fresh lime juice
1 cup couscous
1 1/4 cups water or chicken stock
cilantro, for garnish

Directions:
1. Preheat oven or toaster oven to 450. Spread 1 cup of butternut squash (approximately 1/2 inch cubes) onto a baking sheet. Roast for about 20 minutes until browned and soft.
2. Heat olive oil in a large saucepan over medium heat. Add onion and ginger; sauté until soft and fragrant, about 8 minutes. Add garlic; cook for 1 minute, stirring often.
3. Add tomato and pumpkin purée; cook until pumpkin is golden brown, about 10 minutes (stir frequently).
4. Add vegetable broth, coconut milk, curry powder, and cayenne pepper; simmer for 20 minutes.
5. Add roasted butternut squash, shrimp, and lime juice. Simmer until shrimp are cooked and squash is warm.
6. Serve on top of couscous (or rice) and garnish with fresh cilantro.

Curried Coconut-Butternut Squash Soup

2011-10-26T18:00:00.000-07:00

The advent of crisp weather implores bowls of belly-warming comfort. Soup – the hearty, inexpensive and endlessly versatile star of the season – has a way with taming the tough roots and squashes at the markets these days. Take the butternut squash: despite a sharp chef’s knife my hand was not left unscathed by blisters as I muscled my way through its thick skin and dense flesh. But a bubbling broth is all it takes to transform the squash into a softy.

Squash soups typically rely on a blender to give them a luxuriously creamy consistency, yet this version achieves richness without being pureed to a pulp. Small cubes of butternut squash simmer in a milky-sweet broth, and they hold their shape all through cooking. The soup becomes creamy by way of coconut milk, which contributes a rich flavor without weighing it down. Curry, cinnamon and cumin spike the broth just enough to accent the squash without masking its natural flavor. The curry and coconut shine together as they usually do, but it’s the cinnamon that brings a warm, unexpected undertone to the dish.

It’s a soup that sits in limbo somewhere between creamy and brothy, sort of the best of both worlds. Garnish with fresh cilantro or mint. Recipe sketch from Mark Bittman’s Kitchen Express. See the recipe and my post on Bittman's website.

CURRIED COCONUT-BUTTERNUT SQUASH SOUP
[From Mark Bittman]

Cook two cups of chopped squash in a few tablespoons of vegetable oil, along with a diced onion, a teaspoon of cumin, a half teaspoon of cinnamon, and a teaspoon of curry powder (or more to taste). Cook the vegetables and spices until the onion is soft, about three minutes. Add five cups of chicken broth or water and a cup of coconut milk; bring to a boil and cook for about six minutes or until the squash is tender and easily pierced with a knife. Serve the soup topped with fresh cilantro and crusty bread or a scoop of rice.

Ramekin Frittatas with Kale, Mint & Pecorino

2011-10-23T13:29:00.000-07:00

When aimless downtown wandering brought me to the threshold of Barnes & Noble yesterday I naturally landed in the cookbook section. And there, with its bold cover prominently propped among lesser inviting titles, I saw the next addition to my culinary library: Dutch food stylist Yvette Van Boven's Home Made . The hefty DIY-inspired book is laden with recipes that lend themselves to luscious full-page photographs, seemingly effortless in their rustic styling. A creative host of ingredients grace chapters devoted to techniques on everything from homemade cheese-making to smoking meat and beyond. It's the type of book that inspires you to be fearless in the kitchen; just the kind of tool I need in my armory. Unable to take it with me at that moment, I was nonetheless inspired by a simple frittata recipe with a unique combination of mint, spinach and pecorino. Already equipped with a bounty of fresh mint, and intrigued by its use in an egg dish, I created my own version using kale and pepitas.

RAMEKIN FRITTATAS WITH KALE, MINT & PECORINO
[Makes 4 mini frittatas]

Ingredients:
4 eggs
1/4 cup milk
2 Tbsp freshly chopped mint
1 cup wilted kale
olive oil
sea salt
cracked black pepper
pepitas, for garnish
shaved pecorino, for garnish

Directions:
1. Pre-heat oven to 375 degrees.
2. Heat olive oil in a medium skillet, add kale and saute until wilted.
3. In a medium bowl combine 4 eggs and 1/4 cup milk, whisking until beaten. Add salt and pepper, chopped mint and kale, stirring to combine.
4. Divide mixture between four ramekin dishes and top with shaved pecorino and pepitas.
5. Place ramekins on a baking sheet and bake at 375 for about 15 minutes, or until eggs have puffed up and the cheese has browned.
6. Serve in ramekin dishes or remove to a plate.

Patience is a Virtue

2011-10-18T19:26:00.000-07:00

It began with a pair of stockings. I was two years old, and, according to my grandmother, struggling to get the damned things on (and most likely on the verge of tears). She told me, "It will be easier if you are patient," to which I smartly replied through gritted teeth, "Patience is a virtue." Pause. "I do all the virtues."

Well, many moons (and un-virtuous moments) have passed since that bold acclamation, yet here I find myself plagued by another test of patience. This time I'm standing over a pot of simmering chicken tagine.

It is tantalizing my nostrils. But I have at least another 40 minutes to let it simmer before I indulge. I embarked upon this Moroccan-style one-pot wonder to quell a recent chili craving. The recipe: Chicken Tagine with Sweet Potatoes and Golden Raisins, from the talented quarter-life cook co-authors of In the Small Kitchen. The stew brings chicken, sweet potatoes, chickpeas and raisins together in a tomato broth perfumed with a host of aromatic spices -- cumin, turmeric, ginger, nutmeg, cinnamon and a punch of cayenne.

Time is the critical invisible element in this multi-step production, as ingredients enter the pot at staggered paces. The chicken makes a quick entry to brown, then hops out so the onion can take a solo turn. Onion stays to welcome the spices and basks in aromatic solitude for a bit, until rejoined by the chicken, this time with chickpeas and diced tomatoes in tow. A deluge of chicken stock and the party is set to stew. Their bubble bath lasts two hours.

At this point I have hovered, stirred, walked away for a while, come back, stirred again, smelled, burned my mouth on a few eager taste-tests... and the sweet potatoes haven't even entered the scene yet. (They're holding out until the last 30 minutes of simmering).

After long-last, the sweet potatoes take a dunk, simmer til soft, and the raisins, freshly chopped cilantro and slivered almonds give the tagine its final touch. It's a one-pot wonder rich in spice and sweet complexity. Well worth the wait. A struggle at times, like the stockings, but this one I have patience for.

CHICKEN TAGINE WITH SWEET POTATOES AND GOLDEN RAISINS
[Adapted from In the Small Kitchen, by Cara Eisenpress and Phoebe Lapine]
Makes 10 servings

Ingredients:
3 pounds boneless, skinless chicken thighs, each halved
1 ½ tablespoons salt, plus more for seasoning chicken
Freshly ground black pepper
Olive oil
3 medium yellow onions, diced
4 cloves garlic, finely chopped
1 tablespoon ground cumin
2 teaspoons ground turmeric
1 tablespoon ground ginger
½ teaspoon nutmeg
½ teaspoon ground cinnamon
¼ teaspoon cayenne
One 28-ounce can diced tomatoes, with their juices
One 15-ounce can chickpeas, rinsed and drained
About 1 quart chicken stock
2 pounds sweet potatoes, peeled and cut into 1-inch chunks
½ cup golden raisins (I had to use regular raisins for lack of the golden variety...)
¼ cup fresh cilantro leaves, roughly chopped
Juice of ½ lemon
¼ cup slivered almonds, toasted in a 350 degree oven until fragrant and golden, keeping an eye on them so they don’t burn (optional)

Directions:
1. Season the chicken thighs with salt and pepper. Coat a large pot or Dutch oven with a thin layer of olive oil. Heat it over high heat and brown the chicken, in batches, making sure not to crowd the pot. If the chicken sticks to the bottom, don’t worry — this will help develop the flavor of the sauce. Remove the browned chicken from the pot and set it aside in a mixing bowl.

2. Add the onions to the same pot, reduce the heat to medium-low, and sauté until translucent, making sure to scrape up any remaining drippings from the chicken, about 7 minutes.

3. Stir in the garlic, cumin, turmeric, ginger, nutmeg, cinnamon, cayenne, and salt. Cook until the spices are fully incorporated and aromatic, about 2 minutes. Return the chicken to the pot, and add the tomatoes and chickpeas. Toss to combine.

4. Pour in enough stock to submerge all the contents (this may be less than 1 quart, depending on the size of your pot) and bring to a summer. Turn the heat back down to low and cook, uncovered, for at least 2 hours, the longer the better. (Taste occasionally, adjusting seasonings to your liking).

5. During the last 30 minutes or so of cooking, add the sweet potatoes, submerge them in the liquid, and cook until tender.

6. Add the raisins, half the cilantro, and the lemon juice. Simmer for 10 minutes.

7. Spoon the tagine into individual bowls. Garnish each bowl with some of the remaining cilantro, sprinkle with the almonds (if using), and serve.

Note: You can make the stew through step 5 and then refrigerate it overnight. Just reheat it for 30 minutes over medium-low heat before your guests are due to arrive, and continue with the remaining ingredients.

For a Vegetarian Squash Tagine: Omit the chicken, and substitute 3-4 diced zucchini or yellow squash. Double the chickpeas, and use vegetable stock instead of chicken.

Fall Sandwiches

2011-10-18T18:39:00.000-07:00

The sandwich has long-tolerated its tainted reputation as a boring lunchtime staple. True, brown-bag ham & cheese isn’t especially haute cuisine, yet the space between two slices of bread is a crevice for creativity.

A notorious “over-stuffer” when it comes to sandwiches, I have learned that there is much value in selectivity. Paring down the number of characters clamped between bread bookends requires careful consideration of flavor pairings. With less room to hide in the layers, every ingredient has a voice, and harmony is key. This week I embraced the power of three, traversing cold, hot and pressed terrain in quest of creatively streamlined sandwiches. Behold three deliciously simple hand-held heros that exude the flavors of fall and elevate the sandwich to a level above the lowly lunchbox. Recipes from Mark Bittman’s Kitchen Express.

1) Kale + Prosciutto + Goat Cheese -- Crunchy, leafy, chewy and creamy -- the range of textures makes each bite interesting, with the optional roasted red peppers adding a welcome touch of sweetness.

Kale and Prosciutto Sandwich:
Roll four leaves of kale and slice them into half-inch ribbons. Cook in olive oil until wilted and softened; season with fresh lemon juice, salt, and pepper. Toast slices of sourdough or other good-quality bread; spread the toasts with goat cheese and a heaping spoonful of kale; top with a slice of prosciutto.

2) Tuna + Fennel + Tarragon -- Fennel is a refreshing, crunchy accompaniment to the tuna (as opposed to the standard celery), while tangy yogurt laced with tarragon provides the requisite creaminess.

Tuna Sandwich with Fennel and Tarragon:
Dice a bulb of fennel and a shallot or red onion. In a bowl, mix together about half a cup of plain yogurt, the fennel, the shallot, a drained can of tuna packed in oil, a teaspoon of chopped fresh tarragon, salt, and pepper. Serve in pita pockets, or rolled in large romaine lettuce leaves, with lemon wedges on the side.

3) Mushrooms + Oregano + Fontina -- A grown-up grilled cheese. The fontina, a cut above Kraft Select Singles; the sautéed mushrooms, rich and meaty. A kiss of oregano seals the deal.

Panini with Mushrooms and Fontina:
Cook about two cups of sliced mushrooms in butter; season with fresh oregano or thyme, salt, and pepper. When the mushrooms have released their liquid and dried out, divide the vegetable mixture among slices of good-quality whole grain bread with thinly sliced fontina or other semi-hard cheese on top; add another slice of bread on top and brush the outside of both sides with olive oil or softened butter if you like. Cook the sandwich in whatever press you have until the bread is toasted and the cheese is melted, adjusting the heat as needed.

(Note: Good bread is the foundation of a successful sandwich, so pick something hearty – a sourdough, ciabatta or 12-grain. I recommend toasting for extra support and crunch.)

Flatbread Pizza with Figs, Goat Cheese and Balsamic

2011-10-11T06:45:00.000-07:00

Haunted by an associationwith the dried fruit aisle, figs are too-often robbed ofthe complex traits they possess in season. There is nothing quite like a fresh fig. It's delicate and sweet, with dark, chewy skin encasing a pulpy flesh that swims with tiny seeds. The succulent burst released from its teardrop capsule puts dried versions to shame.

Fresh figs perform best with simple, bold flavor pairings, and using them as a pizza topping is a genius way to savor the last of the season’s crop. Here, fig crescents are spread across a flatbread crust and baked at high heat until their flesh oozes out, warm and sweet. Dabs of creamy goat cheese melt alongside, the tang a pretty perfect complement to the figs. A splash of balsamic is the final touch. Sometimes only something this simple can be so insanely delicious. Recipe sketch from Mark Bittman’s Kitchen Express.

FLATBREAD PIZZA WITH FIGS, GOAT CHEESE AND BALSAMIC
[From Mark Bittman]

Slice a couple of handfuls of figs into quarters. Brush olive oil on lavash or other flatbread and dot generously with goat cheese; spread the figs evenly on top of the cheese. Bake in a 450 degree oven until the cheese melts and the figs soften. Drizzle with a tiny bit of balsamic and serve.

Click here to see the full post and more recipes on Mark Bittman's website.

Banana Nut Bulgar

2011-10-02T09:02:00.000-07:00

Bulgar once again makes its claim as a breakfast grain, stirring up the standard oatmeal routine. More resistant to liquids than the super-absorbant oat, bulgar retains an al dente quality as it cooks -- the result is a hot cereal with more textural interest than its uniformly creamy counterpart.

Here, smooth banana enters the scene, perfuming the bulgar with a subtle fruity note. Laced with honey and punctuated by the crunch of sunflower seeds and almonds, this bowl is like taking a spoon to a loaf of banana bread.

BANANA NUT BREAKFAST BULGAR

Ingredients:

1 cup bulgar wheat
1 cup soy milk
1 1/2 cups water, divided
1 banana, mashed
1 Tbsp honey (plus more for drizzling)
1/4 cup roasted, unsalted sunflower seeds
1/4 cup roasted, unsalted almonds, roughly chopped

Directions:

1. In a small saucepan, bring soymilk and 3/4 cups water to a boil. Add bulgar and reduce to a simmer. Cook for 15-20 minutes -- adding 1/4 cup at a time of additional water if it absorbs too quickly.
2. As the bulgar is cooking, mash one banana and roughly chop the almonds (mind your fingers). Set aside.
3. When the water is nearly absorbed -- the bulgar should be creamy, yet retain its texture -- stir in 1 Tbsp honey, the banana, almonds and sunflower seeds.
4. Serve with additional honey drizzled on top and/or more milk as you prefer.

Notes: The soymilk could be swapped out for another type of flavored milk (almond, coconut, etc.) for a different flavor; I used what I had on hand.

Stack of the Day

2011-09-26T05:30:00.000-07:00

Alright, I'll admit: I've made this one before. But when I have the ingredients on hand, I really can't resist the combination. I've done countless tweaks on the original, which at its core features a combination of greens, a creamy cheese (cottage or ricotta) flavored with thyme and a fried egg. The ever-buttery avocado made its debut in this version, painted on the face of toasted whole-wheat sourdough beneath a bed of arugula, cottage cheese & thyme, and a fried egg. A fork-and-knife kind of sandwich.

Zucchini and Garlic Fusilli with Pistachios

2011-09-21T22:13:00.000-07:00

Summer produce meets fall comfort: fusilli pasta tossed with coins of garlicky zucchini and crowned with toasted pistachios, fresh Parmesan and plenty of black pepper. A flavorful trip for the tastebuds that's rooted in simplicity, it's the perfect segue to autumn.

Click here to read the full post and recipe on Mark Bittman's website.

Endive and Warm Pear Salad with Stilton

2011-09-14T14:49:00.000-07:00

I've recently been cooking and photographing recipes from Mark Bittman's extensive archive for his website. This week I took on the bold flavors of Bittman's Endive and Warm Pear Salad with Stilton.

Bitter meets sweet in this perfectly balanced end-of-summer dish. Fresh endive and watercress lay a crisp foundation for sweet cooked pears and crumbled blue cheese. The pears are browned with shallots and perfumed with maple syrup, yielding a result sweet enough to be served a la mode. Atop a bed of greens the pears steer toward savory, but add the right amount of sweetness to mellow the bitter greens.

Blue cheese hasn’t particularly agreed with my palate in the past, though I must admit, the use of Stilton in this dish has reformed me. Both firmer and milder than some of its substitutes, English Stilton contributes a pungent flavor without being too distracting. It simultaneously acts as the salty foil to the sweet pears while cutting the bitterness of the greens.

Though a cast of strong personalities, each element in the salad is balanced beautifully by its counterpart. Recipe from Mark Bittman’s Kitchen Express; see it here.

ENDIVE AND WARM PEAR SALAD WITH STILTON
[From Mark Bittman's Kitchen Express]

Cut three or four pears into eights; toss them with a couple of tablespoons of olive oil, along with some salt and pepper. Thinly slice a shallot. Cook the pears and shallot in a skillet over medium-high heat until the pears are browning and the shallot slices are wilted; add a tablespoon of maple syrup during the last 30 seconds or so of cooking. Toss the warm pan mixture, and any remaining juices, in a bowl with endive and watercress (or any other greens you like), along with more olive oil and a bit of sherry vinegar. Garnish with crumbled Stilton and serve.

Roasted Kale and Eggplant Tapenade

2011-09-09T16:41:00.001-07:00

Not quite a pesto, nor tapenade, hummus or babaganoush, this recipe takes elements of each and introduces a new cast of ingredients. Roasted kale and eggplant star in this unique spread, united by a process that renders one crisp, the other soft. The textural juxtaposition is balanced as the two are pureed together and infused with garlic and Italian herbs. Pistachios contribute a subtle nuttiness with balsamic vinegar adding a note of sweetness to round out the complexity of flavors in this Mediterranean-inspired spread.

A recipe that is easy to tweak according to personal taste, it is delicious at room temperature served with toasted rustic bread as a crostini, as a sauce for pasta or to top grilled meat / poultry.

Recently selected as an Editor's Pick for Your Best Greens at Food52.com.

ROASTED KALE AND EGGPLANT TAPENADE
[Makes 2 cups]

Ingredients:
4 cups torn kale
1 large eggplant
4-5 cloves garlic
1 tablespoon balsamic vinegar (plus additional for drizzling)
1 tablespoon olive oil (plus additional for drizzling)
dried Italian herbs (basil, thyme oregano)
sea salt
1/2 cup freshly chopped parsley
1/4 cup roasted pistachios

Directions:
1. Preheat oven to 400 degrees. Peel 4-5 cloves garlic and set aside.
2. Peel eggplant and cut into 1/2 inch slices lengthwise. Lay them in a pan, sprinkle both sides with sea salt and allow to sweat for about 15 minutes.
3. Meanwhile, wash about 4 cups of kale, pat dry with a towel and remove tough stems. Toss kale with olive oil and place in an oven-safe pan. Roast for 5 minutes, check and turn with tongs. Continue roasting for an additional 5 minutes until browned and slightly crisp. Remove from oven and set aside.
4. After eggplant has rested, squeeze pieces between a paper towel to remove excess moisture. Cut into smaller pieces and combine with garlic cloves in a roasting pan (you can transfer the kale to a plate and reuse that pan for convenience). Drizzle eggplant and garlic with balsamic vinegar and olive oil and generous sprinkle with dried Italian spices of your choice (basil, thyme, oregano)
5. Roast eggplant and garlic mixture for about 30 minutes, checking and stirring after 15. Eggplant should be very tender and browned. Remove from heat and allow to cool slightly.
6. In a food processor, pulse together roasted kale, eggplant and garlic with 1/2 cup freshly chopped parsley and 1/4 cup roasted pistachios. Consistency should be smooth but not lacking texture.
7. Taste and tweak seasonings to your liking. Best served at room temperature atop a toasted crostini round.

Dinner Tonight: Paella with Jose

2011-09-07T18:12:00.000-07:00

It's what Spaniards call "soccarat." A layer of brown, crispy rice that clings to the bottom of a paella pan. Remnants so tasty that they are rarely left to linger after the dish has been devoured. Such was the case tonight after my family inhaled our take on this classic Spanish one-pot wonder. The nature of paella is practical and unpretentious, embracing a free-style cooking technique that allows room for ingredient creativity. Traditionally it features some combination of meat, fish and vegetables that are simmered with rice and saffron. Our version was inspired by renowned Spanish chef Jose Andres' Paella with Chicken, Mushrooms and Shrimp, a recipe built to satisfy a hungry crowd. I adopted a stovetop strategy, dividing the chicken, shrimp and 'shrooms (plus a few rogue spears of asparagus) between two skillets to cook with simmering rice and spices. The soccarat didn't stand a chance.

PAELLA WITH CHICKEN, SHRIMP, MUSHROOMS AND ASPARAGUS
[Adapted from Jose Andres]

Ingredients:
9 tablespoons extra-virgin olive oil (preferably Spanish), divided
1 pound skinless boneless chicken breasts, cut into 1-inch cubes
10 ounces fresh cremini mushrooms, stems removed, caps thickly sliced
1 1/2 cups asparagus spears, cut into 1 inch pieces
1 cup chopped red onion
4 garlic cloves, chopped
1 1/2 cups paella rice (short-grain white rice)
1 15-ounce can diced tomatoes in juice
1 1/2 tsp Ancho chili powder
3/4 tsp smoked paprika
1/2 tsp saffron threads, crumbled
2 cups (or more) low-salt chicken broth, divided
1 pound uncooked large shrimp, peeled, deveined, butterflied

Directions:
1. Heat 2 tablespoons oil in each of 2 large (12- to 14-inch) paella pans or skillets over medium-high heat. Sprinkle chicken with salt and pepper. Add half of chicken to each pan; sauté until beginning to brown, about 5 minutes. Transfer chicken from each pan to separate large bowl. To each pan, add 1 tablespoon oil and half of fresh mushrooms and asparagus. Sprinkle with salt and pepper. Sauté until mushrooms are tender, 4 to 5 minutes. Transfer mushrooms and asparagus from each pan to 1 bowl with chicken. Add 1 tablespoon oil to each pan, then 1/2 cup onion and 2 garlic cloves; sauté 1 minute.
2. Add 1/2 tablespoon oil to each pan, then 3/4 cup rice. Stir 1 minute to coat. Add 1 1/4 cups mushroom broth, 1/2 can tomatoes with juice, 3/4 teaspoon ground chile, 3/8 teaspoon paprika, and 1/4 teaspoon saffron to each pan. Stir to blend; bring to simmer. Sprinkle rice mixture in each pan with salt and pepper.
3. Mix 1 bowl of chicken and mushrooms and all juices into rice in each pan. Reduce heat to medium-low. Simmer 10 minutes (do not cover during cooking). Drizzle 1/2 cup chicken broth over each. Simmer 8 minutes. Drizzle another 1/2 cup broth over each. Simmer 8 minutes longer.
4. Arrange half of shrimp atop each paella. Cook until rice is tender, chicken is cooked through, shrimp are just opaque in center, and rice is brown and sticking to pan on bottom, 2 to 3 minutes longer.

Homage to Fungi

2011-09-07T18:02:00.000-07:00

The season for foraging is upon us. Mushrooms -- delicate yet curiously powerful in their ability to add rich meatiness in cooked dishes -- are the stars of September.

To begin the celebration of these forest-dwellers, a Mushroom and Nori Soup from Mark Bittman. The recipe calls for about three cups of mushrooms, though in my fungi-frenzy I measured on the upward of four. The ‘shrooms included a trio of shiitake, oyster and cremini -- each contributed a distinct texture, creating a rhythm of chewy, porous and meaty spoonfuls. The mushrooms swim a broth of chicken stock and soy sauce, which intensifies the earthy flavor of the dish. The addition of lemon juice gives a surprising brightness, pulling it up from its savory depths, and strips of nori add a note of the sea with a nod to its Asian influence. Recipe from Mark Bittman’s Kitchen Express. See the post here.

MUSHROOM AND NORI SOUP

Light, delicate, flavorful, and unusual.

In a pot over high heat, cook about three cups of mushrooms (any combinations works; oyster and shiitake is especially good) in a couple of tablespoons of butter until they begin to release their liquid; add a diced onion, a minced garlic clove, and a chopped celery stalk and cook until the onion in translucent. Add about four cups of vegetable or chicken stock, a quarter cup of soy sauce, the juice of a lemon, a pinch of celery seed, salt, and pepper. Cook until the vegetables are tender. Tear or slice a sheet of nori into strips and put in soup bowls; pour soup over the nori (it will mostly dissolve) and serve.

Adventures with Leftovers

2011-09-01T04:41:00.000-07:00

Leftovers have notoriously been fuel for my experimentation in the kitchen -- to both genius and failed results. The frittata is one of my go-to schemes for appropriating ingredients in new ways, and an ideal vehicle to use up fresh vegetables that are on their way out the door. Forging through the contents of my fridge for ideas, I pulled out a pasta salad that was laden with fresh veggies. With the chopping already prepped, the notion of tossing it all into a frittata seemed especially attractive. But this time it would contain an ingredient from a different camp: whole-wheat orzo.

It is among the tradition of the frittata to nestle pasta in the eggy mass. Though I rarely enjoy a frittata without crusty bread on the side, I must admit, I had never incorporated grains directly into the dish. What better way to apply the technique then by using my leftover orzo salad. Suspended with its accompanying veggies, the orzo gives the frittata more substance without weighing it down. It adds a complexity to the frittata's texture as well, interrupting the fluffy egg base with al dente moments of crunch. Escaping its reputation as a boring picnic side, orzo salad is reborn as a unique breakfast, brunch, lunch or dinner-appropriate main. A one-skillet wonder that leaves one less container in my fridge.

ORZO FRITTATA

Ingredients:
Whole-wheat orzo salad:
-whole-wheat orzo
-diced tomato
-chopped cucumber
-chopped red onion
-several handfuls of finely chopped arugula, used as an herb
-lemon juice and zest
-olive oil
-pepitas

4 eggs, lightly beaten with a few Tbsp of milk

Directions:
1. Lightly coat a medium skillet with olive oil. Heat on medium and add about 1 to 1 1/2 cup orzo salad. Warm orzo salad, stirring constantly so pasta doesn't stick to the bottom of the pan.
2. Spread orzo salad evenly over bottom of pan and pour eggs over top. Cover and allow to cook for a few minutes. Uncover and top with fresh spinach and arugula leaves. Cover again and cook until eggs are set.

Zucchini and Dill Soup a la Bittman

2011-08-31T06:54:00.000-07:00

ZUCCHINI & DILL SOUP

There comes a time around the end of August when I feel an urgency to take advantage of the produce that, come autumn, will cease to overflow at farmers markets. It is during these dwindling days of summer that I crave the season’s fruits, vegetables and abundant herbs in their pure, unadulterated states. Meet a simple soup that embodies the freshness of summer: pureed zucchini, delicate and light, hosts handfuls of freshly chopped dill—it’s a combination that highlights the strengths of its core ingredients without unnecessary frill.

See the recipe and read my full post at markbittman.com.

Flash-Cooked Curried Salmon

2011-08-25T08:07:00.000-07:00

Flash-Cooked Curried Salmon with Chickpea Raita from Mark Bittman's How to Cook Everything: Bittman Takes on America's Chefs. See the recipe and read the full post at markbittman.com.

Sunny Breakfast Bulgar

2011-08-22T06:40:00.000-07:00

Rainy mornings beckon for the comfort of a bowl of warm oatmeal. But finding myself out of rolled oats on this particular dreary morning, I was forced to rethink my typical hot cereal routine. I recalled Heidi Swanson's creative alternative in Super Natural Every Day to use bulgar in place of oats. Her Lemon-Zested Bulgar Wheat involves simmering bulgar in coconut milk to produce a hot cereal much akin to the consistency of oatmeal. I was compelled to try this unique approach that takes bulgar out of its usual role in a grain salad or tabbouleh and brings it to the breakfast table. I conjured up my own variation of Heidi's breakfast bulgar, opting to use almond milk and my own set of fixings, including roasted sunflower seeds and currants. Spiked with lemon zest and drizzled with honey, this bowl brings a burst of sunshine to satisfy your morning. I can already see the clouds breaking.

SUNNY BREAKFAST BULGAR
[Adapted from Super Natural Every Day, by Heidi Swanson]

Ingredients:
1 cup almond milk
1 1/4 cups water
1 cup bulgar wheat
zest of one lemon
1/4 cup roasted sunflower seeds
1/4 cup currants
1 Tbsp honey, to taste

Directions:
1. In a small saucepan bring almond milk and 3/4 cup water to a boil. Add bulgar and reduce heat to a simmer. Cook for 10-20 minutes -- adding 1/4 cup at a time of additional water if it absorbs before bulgar is cooked through. The bulgar should be creamy, yet retain its texture.
2. Stir in lemon zest, honey, sunflower seeds and currants to serve.

Summer Fritters

2011-08-18T10:40:00.000-07:00

This fritter glorifies the best of summer produce. Think potato pancake on summer vacation. Corn and zucchini -- ever-abundant at the farmer's markets right now -- replace the bland starch in a reformed pancake that is dense, yet delicate. The corn contributes pockets of sweetness and crunch, the zucchini, a pulpy freshness. The brightness of the raw vegetable combo is complimented by lemon zest and fresh parsley, giving these fritters a unique vibrancy. Chopped chickpeas team up with eggs, milk and flour to provide structural integrity and allow the fritters to bind when they kiss the skillet. After a dance in hot oil, the fritters achieve a perfectly crisp crust that gives way to a pleasantly moist and spongy inside. Stack them high and enjoy with a dollop of Greek yogurt (plus a drizzle of honey if you're feeling especially decadent).

CORN & ZUCCHINI FRITTERS
[Yield: 12 fritters]

Ingredients:

1 can chickpeas, drained and rinsed
1 large zucchini, grated
1 1/2 cups fresh corn off the cob
3 Tbsp chopped fresh parsley
2 Tbsp lemon zest
1/4 cup minced red onion
1/2 cup reduced-fat milk
2 egg whites
3/4 cup whole-wheat flour
sour cream, Greek yogurt, honey (optional accompaniments)

Directions:
1. Process chickpeas until roughly chopped.
2. Grate a large zucchini and allow it to drain, pressing out any excess liquid. Remove corn kernels from the cob (about 2 ears) and set aside with 1/4 cup minced red onion, lemon zest and fresh chopped parsley.
3. In a liquid measuring cup, whisk together milk and egg whites. Place flour in a medium bowl and gradually pour in milk mixture, whisking until smooth. Stir in chickpeas, zucchini, corn, parsley, zest and onion.
4. Heat oil in a large cast iron skillet over medium-high heat. Add 1/4 cup mixture to pan, spreading slightly with a spatula to create an even fritter. Repeat process, adding 3 more fritters to the pan. Cook for 2 to 3 minutes each side or until golden and cooked through. Transfer to a plate, covering to keep warm. Repeat with remaining mixture until the batter is used up, adding more oil to the pan between batches, if necessary.
5. Enjoy plain, or serve topped with sour cream or Greek yogurt and a drizzle of honey, if you prefer.

Banana-Zucchini Bread

2011-08-17T05:21:00.000-07:00

I am not partial to baking; I much prefer methods of cooking where I can experiment, taste and tweak as I go rather than wait until the end to see if it comes out right. But I have just enough patience for quick breads. Of this special no-yeast genre, banana bread has been the chosen one for me since childhood. My nana would always have a loaf on hand for our visits and I remember sitting in her kitchen, annihilating slice after slice until the loaf was nearly extinct, at which point she would magically produce another. (And so it goes...) Her recipe was adapted from the Joy of Cooking -- classic and delicious -- and my family has been making it that way ever since. But, being the experimenter that I am, I cannot pass up an interesting recipe twist. Enter Joanne Bruno's recipe for Whole Wheat Banana Zucchini Bread. I stumbled across this recipe and was immediately intrigued by its marriage of two classic quick breads: banana and zucchini. A fruit and veggie combo loaf? Sounds healthy to me. With chocolate chips? Yes, please. I opted to throw some currants into the mix as well, though I imagine a variety of dried fruits and nuts would be stellar additions to this loaf.

BANANA-ZUCCHINI BREAD WITH CHOCOLATE CHIPS & CURRANTS
[Adapted from Joanne Bruno, Yield: 1 loaf]

Ingredients:
2 eggs
1/4 cup honey
1 cup mashed banana
1/2 cup brown sugar
1 tsp vanilla extract or vanilla bean paste
1 cup whole wheat flour
3/4 cup all-purpose flour
1 tsp salt2 tsp baking powder
1 tsp ground cinnamon
1 medium zucchini, grated
1/2 cup chocolate chips
1/2 cup dried currants

Directions:
1. Preheat oven to 350. Lightly grease a standard-sized loaf pan.
2. In a large bowl, beat together the eggs, honey, banana, brown sugar, and vanilla until well-combined.
3. In a medium bowl, sift together the flours, salt, baking powder, and cinnamon. Mix into the egg/banana mixture just until combined.
4. Stir in the zucchini, chocolate chips and currants until just combined.
5. Pour into loaf pan and bake for 50 to 55 minutes or until a toothpick inserted comes out clean. Let rest for 15-20 minutes before removing from the loaf pan. Cool completely on a wire rack.

[Note: For this batch I baked part of the batter as muffins, yielding 4 small muffins and a slightly smaller loaf. The muffins took about 40 minutes to cook through and the loaf was perfect at 55, though times will vary depending on the oven -- use the toothpick rule to be sure].

Cold Soup Revisited

2011-08-16T04:48:00.000-07:00

There is no denying the power of a chilled soup to subdue the misery of the mid-summer heat. Gazpacho has long-ruled in the realm of my cold soup repertoire, though I've noticed a resurgence from a few underrated (but equally as tasty) rivals. Cucumber-mint, cool melon and chilled pea soup are a few versions that have traversed my palate this summer. The great thing about most of these blended soups is that they require little --if any -- cooking and can go from blender to bowl to mouth in minutes.

When I came across Mark Bittman's recipe for a cold avocado-corn chowder in Cooking Light, I was eager to give it a whirl (and excited for a new way to use my bounty of fresh corn). With its natural fats and creamy texture, I expected the avocado base to hit somewhere between the less filling, exclusively veggie-based soups and the more substantial blends that use yogurt as reinforcement. However, I was surprised by the result of this broth, which, through the liberal addition of orange juice and water, lacked the viscosity that I had imagined it would have. That said, the flavor of the broth was quite wonderful. OJ and avocado turned out to be a delicious flavor marriage that became even more interesting through spicy accents of ground cayenne pepper.

With its thin broth, this soup relies on raw ingredients for substance and crunch -- fresh corn off the cob, red bell pepper and green onions do the job well, with shredded grilled chicken breast and more diced avocado adding further texture. With a final shower of cilantro, the simple green broth is fully transformed into a refreshing, Southwest-inspired chowder.

AVOCADO-CORN CHOWDER WITH GRILLED CHICKEN[From Mark Bittman, Cooking Light August 2011]
Ingredients:
2 ripe avocados, divided
1 1/2 cups water
1/2 cup fresh orange juice
1 teaspoon honey
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/4 teaspoon ground red pepper (optional)
12 ounces skinless, boneless chicken breast
1 teaspoon olive oil1 small garlic clove, cut in half
1 1/2 cup fresh corn kernels (about 3 ears)
1 cup chopped red bell pepper
1/3 cup chopped green onions
1/4 cup chopped fresh cilantro

Directions:
1. Peel and coarsely chop 1 avocado; place in a blender / food processor. Add water, orange juice, honey, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper, if desired; blend until smooth. Place in freezer to chill while chicken cooks.
2. Heat a grill pan over medium-high heat. Brush chicken with oil; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place chicken in pan; cook 4 minutes on each side or until done. Remove chicken from pan; rub chicken with cut sides of garlic halves. Let chicken stand 10 minutes; cut or shred into bite-sized pieces.
3. Peel and dice remaining avocado. Combine with corn, bell pepper, onions and half of cilantro. Stir into chilled avocado puree. Spoon chowder into bowls; top with chicken and remaining cilantro.

Getting Personal with Pesto

2011-08-04T16:09:00.000-07:00

"What is pesto? Pesto is the way a person makes a pesto." Emboldened by this mantra (see: Saveur) and equipped with an abundance of fresh basil on the brink of oxidization, I set out to get creative with the classic condiment. The Liguria region of Italy claims the authentic version -- a vibrant combination of basil, pine nuts, garlic, salt, cheese, and olive oil. These six iconic ingredients define the pesto that has become a household name, though there has been debate over specific measurements, textures and steps involved in the process of making it. It is also a sauce that allows considerable flexibility in its ingredients and use. Pesto's extended family spans across regions and generations -- Saveur mentions walnut pesto, parsley pesto with capers and anchovies, garlic scape pesto, almond and sun-dried tomato pesto, cilantro and pepita pesto, pistachio pesto, arugula pesto, and roasted red pepper and ricotta pesto as some interesting examples. With a nod to the original and a nudge from its cousins, I arrived at my own ingredient list using what I had in my kitchen: basil, arugula, mint, hazelnuts, pepitas, garlic, olive oil, lemon juice. The measurements? I can't exactly say. I didn't measure, rather added and tweaked until I arrived at a consistency and flavor that was desirable. Which is what I recommend to any pesto-maker. Because pesto is not a perfect science; it is the way a person makes it.

I will try to remember generally what I threw into my food processor for the sake of repeat performances...

BASIL-ARUGULA PESTO WITH HAZELNUTS & PEPITAS

Ingredients (approximations):
1 cup basil
1 cup arugula
A few mint sprigs
1/4 to 1/3 cup hazelnuts
3-4 Tbsp pepitas
2 garlic cloves
3 Tbsp olive oil
2 Tbsp lemon juice

Summer Duet: Corn & Blueberries

2011-07-31T19:36:00.001-07:00

I'm a huge fan of salsa accompaniments for grilled meats. Especially unique juxtapositions of sweet and savory (think peach & pepper, mango & avocado, jicama & watermelon...) Ever on a quest for new combinations, I have recently been intrigued by several versions I've stumbled across that pair fresh corn and blueberries -- two seasonal stars right now. I got my hands on the freshest produce I could find and after schucking and de-cobbing several ears of corn I tasted a spoonful of the raw kernels. Ah, the glory of fresh summer corn. The sweet juiciness that erupted in my mouth nearly made me stop my production and eat the entire bowl. But I wanted to test the power of corn and blueberries so with much restraint I added a dose of the small blue bombs to the mix. The pair visually reminded me of a corn and black bean salsa that I repeatedly make in warm weather months, but my tastebuds knew better as both the corn and berries sang in a harmony of light sweetness. Both too fresh to be tainted by any form of cooking, I left them raw and took the salsa a few steps further. To the sweet duo I added chopped fennel and red onion for crunch and tang, and showered the group with fresh basil and mint. A sprinkling of feta added salty notes to balance the sweetness, and the flavors were united under a cloak of balsamic and olive oil. For this meal I wanted to pair the salad/salsa with a meaty accompaniment. The answer came in the form of mushrooms -- grilled portabella caps brushed with balsamic -- which provided a perfect vessel on which to top the salsa. Tossing it with chunks of grilled chicken is another great option and it is also perfectly delicious on its own.

GRILLED PORTABELLA CAPS WITH SWEET CORN, BLUEBERRY & FENNEL SALSA

Ingredients:
1 cup Fennel
1 cup Blueberries
2 cups fresh sweet corn, cut off the cob
1/2 cup Red onion
2 Tbsp Olive oil
2 Tbsp balsamic vinegar
1/4 cup fresh basil, roughly chopped
1/4 cup fresh mint, finely chopped
3 Tbsp Feta

Directions:
1. In a medium bowl combine corn, blueberries, fennel and onion. Sitr in olive oil and balsamic along with fresh herbs. Top with crumbled feta and put in refrigerator to chill.
2. Heat grill or grill pan over medium-high heat. Lightly brush portabella caps with olive oil and balsamic and place on grill, gill side down.
3. Grill 3-5 minutes until well done (nearly charred) -- time will vary depending on the level of heat. Flip mushrooms and grill for an additional 3 minutes on the other side. Mushrooms should be tender and juicy.
3. Remove mushrooms from heat and assemble (a generous) 1/2 cup of salsa on top of each cap to serve.

Potluck Brunch

2011-07-30T14:17:00.002-07:00

Requirements: portable, serves a crowd, summery, refreshing, tasty, brunch appropriate.

In deciding what to bring to our Food52 staff potluck brunch this morning, my first instinct was something cold and refreshing because (1) the feast was outside in Central park and (2) the temperature was expected to climb to the 90s before noon. My mind immediately lept to gazpacho, the perfect summertime soup to cool your engines. But, is it brunch appropriate? The great thing about the time-honored meal that sits in limbo between breakfast and lunch is that almost anything goes. Which fosters endless possibilities in both sweet and savory realms. Yet, I didn't know how I felt about having my usual gazpacho recipe at 10 AM (...too savory) so I decided to switch it up with a sweeter base. Staying true to the traditional red color, I employed strawberries in place of tomatoes, with cucumber chiming in as a mild veggie component. Lime juice and green onions give it some tang, with pungent cilantro and spicy notes of cayenne pepper emerging from the depths. Sweet, savory, spicy, tangy, crisp, and seedy -- the textures and flavors of this soup are multi-dimensional in a way that allows each component to have its turn in the spotlight. But I really love how the texture of the strawberry seeds comes through at the end, reminding you of the fruit that has the starring role.

STRAWBERRY GAZPACHO

Ingredients:
2 cups cucumber, peeled, cut in half lengthwise, seeded, then coarsely chopped
4 cups strawberries, hulled and coarsely chopped
2 Tbsp fresh lime juice
2 green onions, the root end and any dry tips cut off, then coarsely chopped
1/4 teaspoon ground cayenne pepper
2 Tbsp olive oil
1/2 teaspoon sea salt
1/4 cup cilantro

Directions:
Combine all in food processor or blender. Texture should be slightly coarse. Best served cold; allow to refrigerate overnight for the flavors to enhance.

In an effort to provide a filling accompaniment for my gazpacho I turned to a more typical brunch fare: an egg frittata. A recipe from Martha Stewart Living magazine for a Ricotta-Chive version provided a starting point for my own recipe, though I departed from her version to incorporate my own flair. I adopted the use of ricotta dollops, but replaced the chives with a blend of finely chopped green onions and cilantro. To the ingredient list I added pepitas and feta, sprinkling them over top of the frittata in the final minutes of baking. A simple roster of ingredients that melds beautifully and yields a delicious result. (Note: I made the frittata the night before and served it cold the next day -- it is tasty both hot out of the oven or as cold leftovers).

RICOTTA FRITTATA

Ingredients:
1 Tbsp olive oil
10 medium eggs
1/3 cup green onions, finely chopped
1/3 cup fresh cilantro, finely chopped
1/2 cup ricotta cheese
1/4 cup feta cheese
1/4 cup raw pepitas (pumpkin seeds)
sea salt
pepper

Directions:
1. Preheat oven to 425
2. In a medium bowl combine eggs, green onions and cilantro; season with salt and pepper.
3. Heat olive oil in a 10 inch cast iron (or ovenproof nonstick) skillet over medium heat. Add egg mixture and dollop ricotta over the top of the eggs.
4. Allow eggs to set for 2-3 minutes before transferring the skillet into the oven.
5. Bake for 10 minutes.
6. Pull the frittata from oven and sprinkle pepitas and feta over the top. Cook an additional 4-5 minutes or until eggs are set and pepitas are toasted.

Two-Tone Tapenade

2011-07-27T11:13:00.000-07:00

I first made this tapenade on vacation when I had an urge to find an alternative for the salsa and guacamole that had been dominating our cookout appetizers. On a whim I threw two kinds of olives and two types of grilled bell peppers into the food processor with some herbs, garlic, olive oil and lemon juice, concocting a red and green paste with intense Mediterranean flavors. Deep, earthy and fresh, it's a perfect spread for a crostini. It can also be used as a topping for meat, poultry or fish, or to adorn your favorite pasta.

TWO-TONE OLIVE AND BELL PEPPER TAPENADE

Ingredients:
[Yield: about 2 cups]

1/2 cup pitted Kalamata olives
1/2 cup almond-stuffed green olives
1 red pepper
1/2 large green pepper
4 Tbsp red onion, minced
4 cloves garlic
2 Tbsp lemon juice
2 Tbsp olive oil
1 cup fresh basil
1/2 cup fresh parsley

Directions:
1. Cut bell peppers in half and remove seeds. Broil pepper halves for about 15 minutes until charred and soft. Place roasted peppers in brown paper back, fold back and allow them to sweat for about 10 minutes to loosen the skins.
2. Peel peppers, discard skin and chop roughly. Add peppers, olives and remaining ingredients to a food processor and pulse until combined. Adjust seasonings to taste.

Fast Fix

2011-07-26T17:34:00.000-07:00

It's always a challenge coming home late after a long day of work, feeling ravenous and slightly crabby, with no leftovers and no inspiration for dinner -- finding a combination of ingredients with your fridge contents can either yield a delicious discovery or be a total bust. Tonight, the fridge greeted me with a host of ingredients that spurred my ingenuity -- I decided to put a twist on the egg & veggie scramble that often typifies my quick home-alone meals. I entered the meal knowing that eggs would be the protein component because of their speedy cook time, but was inspired to try something different when I saw the tofu that was tucked away in the fridge. I joined egg whites and tofu in a marriage of white, pairing them with another power couple: kale and spinach. I added grape tomatoes to make the dish less two-toned and incorporated a hefty dose of thyme and crumbled feta, hoping that the flavors would somehow work. It was actually even better than I expected; the tofu gave extra density to the egg base and the kale provided a sturdy leafy component. The thyme was the perfect herb to round out the dish, while the tangy feta and juicy tomatoes provided sporadic bursts of flavor. It's by no means fancy, but when you need something quick whether it be breakfast, lunch or dinner, this combo hits the spot.

KALE, SPINACH AND TOFU SCRAMBLE WITH TOMATOES, THYME AND FETA

Ingredients:
[Serves 1 hungry person]
2 tsp minced garlic
1-2 cups kale
1+ cup spinach
1/2 cup diced soft tofu
2 egg whites
1/3 cup grape tomatoes, halved
1 Tbsp thyme
1 Tbsp crumbled feta, as garnish

Directions:
1. Saute kale and spinach in medium skillet with garlic until wilted.
2. Push greens to one side of the pan and add egg whites to empty side. Let eggs set briefly before scrambling with kale and spinach. Add tofu and combine with greens and egg. Cover for several minutes until eggs are cooked and tofu is heated through.
3. Add grape tomatoes and a few additional minutes until warmed through.
4. Mix in thyme and gentle fold in crumbled feta before serving.

Don't Judge a Smoothie By Its Color

2011-07-17T10:38:00.000-07:00

In a world where smoothies have notoriously been fruit-based, vegetables are making a push for equal presence in the blender. Though we are palatally-inclined to favor a blend of berries over a puree of raw spinach, who's to say that veggies and fruits can't compliment each other?

Move over strawberry, kale is banana's new smoothie partner in this green concoction that is both delicious and packed with nutrients. Kale gives the smoothie a verde hue that might look unappealing to some smoothie traditionalists, but the veggie brings a wealth of vitamins, not to mention antioxidants, fiber and anti-inflammatory benefits to the blend. Banana is the unassuming fruity foil, at once smooth, sweet and potassium-rich. Creamy lemon Greek yogurt contributes both protein and zest, making this smoothie a perfect summery treat or a post-workout replenisher.

KALE-BANANA SMOOTHIE

Ingredients:
2 cups kale, packed and torn
1 small banana
1 container lemon Chobani Greek yogurt
1/4 cup fresh squeezed orange juice

Directions:
1. Combine all ingredients in a food processor or blender.

Hint: For an extra chilled treat, use frozen bananas. Swapping some cucumber for part of the kale is another refreshing variation.

Week of Bulgar

2011-07-15T16:05:00.000-07:00

I haven't made bulgar in a while, mostly out of laziness. I usually get home at night, ravenous, and head straight for the quick-absorbing grains (think couscous, quinoa or a whole-grain penne if I'm in a pasta mood). None of this wait-an-hour nonsense that comes along with cooking bulgar. (Patience is something I am short on). But on afternoons where I have time to throw some boiling water over those little grains and let them perk up in the fridge before dinner time, I opt the bulgar route and it always delivers. I had an urge to revisit some of the tasty bulgar salads I have in my repertoire this week, so I mustered up some patience and got creative...

The great thing about grain salads is that they are endlessly adaptable and always complex in flavor and texture. I don't think I have ever made the exact same one twice, but that is not to say I don't have my favorites -- one version that I always come back to pairs fresh cherries and pistachios -- a killer combo. With some cherry abundance this week I ran with that idea, throwing in some fresh dill and fennel and drizzling it all wth a sweet lemon-honey dressing:

DILL BULGAR SALAD WITH CHERRIES, FENNEL & PISTACHIOS

Ingredients:
1 cup uncooked bulgar
1 cup water
1 cup fresh cherries, pitted and cut in quarters
1 cup fennel, roughly diced
3 Tbsp fresh dill, chopped finely
1/4 cup roasted pistachios, chopped
2 Tbsp lemon juice
2 Tbsp olive oil
2 tsp honey
1/2 tsp ground coriander
1/2 tsp ginger

Directions:
1. In a medium bowl combine 1 cup bulgar with 1 cup boiling water. Cover and allow to sit for an hour or more until water is absorbed.
2. In a small bowl combine lemon juice, olive oil, honey, coriander and ginger; set dressing aside.
3. Combine bulgar with cherries, fennel, dill and pistachios. Drizzle with dressing and stir to coat.
4. Serve cold or at room temperature.

SUMMER SQUASH BULGAR WITH CURRANTS, MUSHROOM AND DILL

Heidi Swanson of 101 Cookbooks loosely inspired my second bulgar salad of the week. Her version uses quinoa as the grain base and features currants, zucchini and dill -- a trio that I found both intriguing and seasonally appealing as summer squash abounds in the Farmer's Markets. A perfect recipe to use up my remaining dill as well. Instead of grating the squash as Heidi did, I sauteed it slightly to make it tender and threw in diced cremini mushrooms to add meatiness to the dish.

Ingredients:
1 cup bulgar
1 cup water
1/4 cup dried currants
1 zucchini, finely diced
1 yellow summer squash, finely diced
1 cup cremini mushrooms, diced
1 lemon
2 Tbsp olive oil
1 small red onion, quartered and finely sliced
2 Tbsp chopped fresh dill
feta or goat cheese, crumbled - to preference/taste

Directions:
1. Combine bulgar and currants in a medium bowl. Add 1 cup boiling water; cover and let sit for 1 hour until water is absorbed.
2. While bulgar is resting, heat oil in a medium cast iron skillet. Add zucchini and yellow squash (about 2 1/2 cups total) and saute until tender but not mushy. Remove from skillet and add mushrooms with another splash of olive oil. Saute for several minutes until fragrant and soft. Add mushrooms to bowl of squash and set aside.
3. After bulgar has sit for an hour or more, combine with sauteed zucchini, squash and mushrooms.
4. Quarter a small red onion and thinly slice, allowing it to rest in ice water for about 15 minutes to cut the pungency before draining and adding to bulgar mixture.
5. Zest one lemon and stir it to the bulgar along with 2 Tbsp fresh squeezed lemon juice, 2 Tbsp olive oil and fresh dill.
4. Serve cold or at room temperature topped with crumbled feta or goat cheese and additional dill for garnish.

Stack of the Day

2011-06-23T05:33:00.000-07:00

Avocado, cottage cheese, grilled zucchini, arugula and feta with honey balsamic drizzle on whole-wheat toast

This sandwich was inspired by a recipe for a sushi-like appetizer that rolls avocado and feta inside slices of grilled zucchini. Honey Balsamic Grilled Zucchini with Avocado and Feta was entered by sweetlife for food52's Your Best Summer Squash Recipe contest. It is a really interesting combination of flavors -- a touch of sweetness from the marinade, saltiness from the feta and slight tang from the lemon juice in the mashed avocado make each bite an adventure for the tastebuds. My only qualm is that it lacks diversity in texture -- the ingredients are consistently smooth and soft -- I found myself craving a crunch to balance it out. So I decided to reinvent it as an open-faced sandwich. Whole-wheat toast provides a structural platform on which to spread the avocado and cottage cheese, while the addition of arugula gives it a fresh crunch to balance out the soft grilled zucchini. Delicious app turned delicious meal, with flavors and textures to please all.

Season Opener

2011-06-16T06:11:00.000-07:00

I can't officially call it summer until I've had a bowl of gazpacho. A soup that never fails in freshness, it is at once cool, savory and undeniably easy to prepare. It sends vitamins and nutrients sailing down the hatch -- a sure-proof way to OD on your daily veggie intake. I've made it many times, catering to its savory tradition, but this time I wanted to give the recipe a dash of sweet pizzaz, while maintaining the tomato base that I love. So I enlisted the mango -- an equally notorious symbol of summer -- to do the job. I have seen fruity gazpacho recipes before -- melons and mangos are often choice ingredients. Yet, rather than giving the fruit the staring role, I used it as a supporting member of the cast of other flavors. Inspired by several mango salsas that I have made, I combined the fruit with ingredients like cucumber, tomato, bell pepper and onion, knowing the flavors would marry well. Not content with just sweet, I also wanted to add a little heat to an otherwise cool dish. With several dashes of ground red pepper the soup was poised to to provide a rich complexity of flavors. A few hours of fridge-chilling later, summer had finally begun.

TOMATO-MANGO GAZPACHO

A seasonal favorite with a fruity flair

Ingredients:
1 large cucumber, cut into 1-inch chunks
1 yellow bell pepper, cored and cut into 1-inch chunks
3 large tomatoes, cored and cut into 1-inch chunks
1/2 red onion, peeled and cut into 1-inch chunks
1 mango fruit, peeled, pitted, and cut into 1-inch chunks
3 cloves garlic, minced
1 46-oz bottle of low-sodium vegetable juice
1/4 cup olive oil
1/4 cup red wine vinegar
1/2 cup fresh cilantro
1-2 Tbsp lime juice
Several dashes of ground red pepper or tabasco sauce
Salt & pepper to taste

Directions:
1. In a food processor, pulse each of the vegetables and the mango separately until the pieces are small and uniform; make sure not to over-pulse into a puree-- leave some pulp and texture.
2. Combine all processed ingredients in a large bowl.
3. Add garlic and the remaining ingredients.
4. Stir to combine, cover bowl, and let it sit for several hours to allow the flavors to blend. Stir before serving (chilled).

Radish-Hazelnut Pesto Linguine

2011-06-15T09:43:00.000-07:00

A quick meal using the wealth of radish pesto that I have leftover from the other day: whole wheat linguine tossed with radish-hazelnut pesto. Topped with sliced radishes and shaved Pecorino-Romano.

RADISH PESTO RECIPE:
[Makes 2 versions--one hazelnut, one pistachio]

Ingredients:
2 small bunches radishes, greens attached (about 20 to 25 radishes)
1 bunch fresh basil leaves (about 2 cups)
1 small shallot, coarsely chopped and divided in half
1 small garlic clove, coarsely chopped and divided in half
1/2 cup grated Pecorino-Romano cheese, divided in half
1 lemon, juiced and zested, divided in half
1/2 cup extra-virgin olive oil, divided in half
1/4 cup roasted hazelnuts, unsalted
1/4 cup roasted pistachios, unsalted

Directions:
1. Separate the radish bodies from the greens; wash well and set radishes aside.
2. Divide all ingredients in half, designating one portion for the hazelnuts and one for the pistachios.
3. Roughly slice 6 radishes, adding 3 to each set of ingredients.
4. In a food processor, add one set of the radish greens, basil, shallot, garlic, Pecorino, lemon juice and zest, olive oil, hazelnuts and three sliced radishes. Blend until smooth.
5. Repeat step 4 with pistachio batch.

Radish Pesto

2011-06-11T16:11:00.001-07:00

I picked up a bunch of radishes at the farmer's market this week and as I was debating what to do with them, Tasting Table answered with one of its daily e-mails. They shared a few interesting radish recipes that elevate the root from its status as a salad topper-- one from their own test kitchen for a Radish Pesto. I was intrigued to try this unique pesto that does not use the radish itself as I had expected, but instead the radish leaves -- an often discarded portion of the vegetable. In my preparation I made a few adjustments to the recipe. It calls for macadamia nuts, but I opted try two alternative versions -- one with pistachios and another with hazelnuts. I used Pecorino instead of Piave cheese and also decided to throw in some whole radishes to give it an extra radish-y twist. The results were fantastic and highly enjoyable with a plate of linguine. The radish has officially claimed territory in the realm of pesto.

RADISH PESTO
[Adapted from the Tasting Table Test Kitchen]

Ingredients:
2 small bunches radishes, greens attached (about 20 to 25 radishes)
1 bunch fresh basil leaves (about 2 cups)
1 small shallot, coarsely chopped and divided in half
1 small garlic clove, coarsely chopped and divided in half
1/2 cup grated Pecorino-Romano cheese, divided in half
1 lemon, juiced and zested, divided in half
1/2 cup extra-virgin olive oil, divided in half
1/4 cup roasted hazelnuts, unsalted
1/4 cup roasted pistachios, unsalted

Directions:
1. Separate the radish bodies from the greens; wash well and set radishes aside.
2. Divide all ingredients in half, designating one portion for the hazelnuts and one for the pistachios.
3. Roughly slice 6 radishes, adding 3 to each set of ingredients.
4. In a food processor, add one set of the radish greens, basil, shallot, garlic, Pecorino, lemon juice and zest, olive oil, hazelnuts and three sliced radishes. Blend until smooth.
5. Repeat step 4 with pistachio batch.

Shades of Green

2011-06-08T14:37:00.000-07:00

To satisfy my craving for honeydew today I incorporated the melon into a salad-- cucumber, arugula and mint star alongside the honeydew in a celebration of the verde hue. When my mother told me to eat my greens, I don't think she thought I would take it quite so literally. But despite the consistency in color, each ingredient in this dish contributes a distinctly unique flavor. With its sweet honeydew, fresh cucumber and peppery arugula all cloaked in the cool zing of mint, this salad is the perfect light and refreshing foil to a hot summer day. (In fact, cucumbers are naturally prone to stay 20 degrees cooler than their environment, so the dish is practically guaranteed to have a cooling effect). It's so refreshing that I wouldn't be surprised if it also has potential as a revitalizing face mask in a pureed form...

HONEYDEW AND CUCUMBER SALAD WITH ARUGULA AND MINT

Ingredients:
2 cups honeydew balls (about 1/2 whole honeydew)
2 cups cucumber
2 cups arugula
2 Tbsp red onion, finely chopped
1 Tbsp mint, finely chopped
1 tsp fresh ginger, shaved
1 Tbsp lime juice
A pinch of sea salt

Directions:
1. Use melon baller to scoop honeydew from its rind. Cut cucumber into quarters lengthwise and then cut into triangular chunks. Combine honeydew and cucumber (approximately 2 cups of each) in a bowl with 2 cups of arugula.
2. Add red onion, mint, shaved ginger, lime juice and a pinch of sea salt; toss to combine. Refrigerate for 30 minutes before serving.

Salsa Season

2011-06-08T05:16:00.000-07:00

There's something magical in finding new ways to enjoy familiar dishes. The other day I made an adaptation of one of my family's summertime staples -- Corn & Black Bean Salsa -- aka "Bean Dip." The original combination of corn, black beans, diced tomato, and various chopped onions, dressed in olive oil, lime juice, cumin and copious amounts of fresh cilantro pays homage to Southwest-inspired flavors. The notoriously refreshing crowd pleaser is versatile enough to be served with tortilla chips as an appetizer, paired with a grilled meat or fish, used as a salad fixing, a hearty wrap filling, or --this just in-- an easy omelet.

I am continually tweaking the ingredients in this salsa, which, by nature, caters to an infinite number of variations. My adjustments this time include chickpeas instead of corn, fresh parsley instead of cilantro, and adding ground coriander to the spice mix. Lime juice was the main acidic element, though I also added a few squirts of lemon juice to give a twist to the citrus flavor.

BLACK BEAN & CHICKPEA SALSA

Ingredients:
1 can chickpeas, drained and rinsed
1 can black beans, drained and rinsed
2 tomatoes, diced
1/2 red onion, quartered and thinly sliced
2-3 Tbsp fresh parsley
2 Tbsp olive oil
2 Tbsp lime juice
1/2 tsp cumin
1/2 tsp ground coriander
A few squirts of lemon juice

Directions:
1. Combine all ingredients in a medium bowl; toss well to combine. Serve immediately or let sit to enhance the flavors.

To make an omelet: I added the salsa to a small skillet (enough to cover the bottom of the pan) and allowed the ingredients to heat up (medium heat) for a few minutes without letting the beans or tomato get too mushy. I then poured 3 egg whites over the mixture, covered the pan and allowed the mixture to cook until eggs were set and cooked through. I flipped once at the very end to brown the top side of the omelet (optional). It was such an easy way to make a meal out of a delicious salsa, I can't believe this stroke of genius didn't come to me earlier!

2011-06-06T07:22:00.000-07:00

CHICKEN AND FIG FLATBREAD

Figs on a pizza? Don't mind if I do. I decided to get creative with my leftovers of Jenny's recipe for Chicken with Figs, Wine and Honey from food52, turning it into a flatbread sensation. Motivated by the delicious spinach and shrimp flatbread pizza that I made earlier this week, I employed the same method, this time featuring sliced chicken breast and red wine-marinated figs amidst the flavors of spinach, pecorino and red onion.

Ingredients:
[Makes 1 serving]

1 whole wheat pita / flatbread
2 cups baby spinach, wilted
1/3 cup shredded pecorino romano
4 oz chicken breast
5 figs, quartered
thinly sliced red onion

Directions:
1. Saute spinach in nonstick pan until wilted. Meanwhile, lightly toast flatbread in toaster oven.
2. Top flatbread with most of the pecorino, leaving a portion to sprinkle over the other ingredients. Arrange spinach, chicken, onion and figs evenly on flatbread. Sprinkle with remaining cheese.
3. Bake at 400 degrees in toaster oven for about 10 minutes or until crust is browned.

Summer Flatbread

2011-06-02T15:13:00.000-07:00

SPINACH AND SHRIMP FLATBREAD WITH TOMATO AND PECORINO

A pizza that tastes as good as it looks. The marriage of wilted spinach and tangy pecorino add density and flavor underneath colorful accents of sliced tomato and baby grilled shrimp. A shower of freshly chopped rosemary is the final element in a group of ingredients that compliment each other both flavorfully and visually. I used a whole wheat pita flatbread for the crust, toasting it slightly before adding the toppings to ensure a crispy base layer. Cut into strips and enjoyed with a crisp glass of white, this dish was a perfect summer dinner. It could absolutely function as an easy appetizer as well.

Ingredients:
[Makes 1 serving]

1 whole wheat flatbread or pita
1/2 cup shredded pecorino romano
1 1/2 cups baby spinach
1/2 tomato, thinly sliced
8 grilled baby shrimp, halved lenthwise
1/2 tsp chopped fresh rosemary

Directions:
1. Saute spinach in nonstick pan until wilted. Meanwhile, lightly toast flatbread in toaster oven.
2. Top flatbread with 1/2 of the pecorino, spinach, tomato and shrimp. Sprinkle remaining cheese and rosemary on top .
3. Bake at 400 degrees in toaster oven for about 10 minutes or until crust is browned.
4. Cut into strips and serve with a glass of crisp white vino.

Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.

Summer Salads

2011-06-01T11:02:00.000-07:00

The haze and humidity in Harlem today beseeches something light and refreshing. Enter: watercress, endive, oranges, olives, brussels sprouts and red onion-- teaming up to beat the heat in two delicious seasonal salads.

WATERCRESS-ENDIVE SALAD WITH ORANGES AND OLIVES

The first is a twist on the classic orange and fennel salad. Watercress and endive give dynamic texture to the base with naval oranges and sliced kalmata olives adding bold flavors. A drizzle of olive oil, fresh lemon juice and black pepper rounds out this mediterranean-inspired salad.

Ingredients:
3 cups watercress
2 endives, halved and sliced thinly
2 naval oranges
12-15 kalmata olives, pitted and sliced lengthwise
2 Tbsp lemon juice
2 Tbsp olive oil
freshly cracked black pepper to taste

Directions:
1. Cut the endives in half and with the cut side down, slice thinly across the grain.
2. Cut the oranges into bite-size sections.
3. Remove the pits of the olives and slice lengthwise.
4. Combine watercress, endives, oranges and olives in a medium bowl. Add the lemon juice and olive oil and toss to combine. Add fresh cracked pepper to taste. Allow the salad to sit for several minutes to allow the juice flavors to blend. Toss again before serving.

BRUSSELS SPROUT SALAD WITH RED ONION, LEMON AND PECORINO

The second salad is adapted from a recipe by Merrill Stubbs, co-founder of food52. Unfortunately I had to recreate her Shaved Brussels Sprout Salad with Red Onion, Lemon and Pecorino sans a mandolin, which meant getting aggressive with my Santoku knife. It's really amazing how shaving a vegetable like brussels sprouts or asparagus completely transforms the experience of eating it raw. Merrill's dish is incredibly simple to make and the flavors of the red onion, lemon, pecorino and honey-mustard dressing harmonized beautifully.

Ingredients:
12 brussels sprouts, shaved or thinly sliced
1/2 small red onion
Juice of 1 lemon
1 teaspoon honey
1 teaspoon whole grain mustard
Salt and freshly ground black pepper
1 tablespoon olive oil
1/2 cup finely grated pecorino romano

Directions:
1. Soak the onion slices in a small bowl of cold water for 15 to 20 minutes while you prepare the rest of the ingredients.
2. In a small bowl, whisk together the lemon juice, honey, mustard and a pinch of salt and pepper. Whisk in the olive oil and set dressing aside.
3. Trim the Brussels sprouts, cutting off any bruised outer leaves and slicing off a good portion of the hard root end. Using a mandoline, shave the sprouts one at a time. (Or, if no mandoline is handy, slice the sprouts as thinly as possible).
4. Put the sprouts in a serving bowl and toss gently with the onions (which you've now drained) and the dressing. Fold in the pecorino, taste and adjust seasonings if necessary. Serve immediately.

O-live O-love

2011-05-24T04:11:00.000-07:00

There are a rare number of foods that I don't like, but one that has notoriously disagreed with my palate is the olive. Yet, I am determined to acquire the taste for the power-packed icon of Mediterranean flavor, and so, I have gotten into the habit of trying and re-trying olives every chance I get. My tastebuds accepted some varieties sooner than others -- the mild green olive was a quick convert, though I have had a harder time accepting the kalamata and bolder black varieties. It has been a slow transitional process, but I have found myself beginning to appreciate a range of olive types for their distinct flavors and ability to add punch to a dish. Appreciation has turned to fondness in recent weeks as I've tried recipes that not only integrate olives into the ingredient list, but some that even feature olives as the star.

Exhibit A: MEDITERRANEAN OLIVE BREAD -- I never anticipated making a bread centered around the olive, but this quick-bread from Merrill Stubbs, co-founder of food52, is truly divine.

MERRILL'S MEDITERRANEAN OLIVE BREAD

Ingredients:
1 1/2 cups all-purpose flour
3/4 cup whole wheat flour
2 1/2 teaspoons baking powder
1 teaspoon chopped fresh rosemary
1/2 teaspoon salt
2 large eggs, lightly beaten
1 cup milk
1/4 cup olive oil
1/2 cup chopped pitted imported olives (I used Kalamata)

Directions:
1. Position a rack in the lower third of the oven and heat the oven to 350º F. Grease a 6-cup loaf pan.
2. In a medium bowl, whisk together the flours, baking powder, rosemary, and salt. In a large bowl, stir together the eggs, milk and olive oil. Add the flour mixture and fold until about three quarters of the dry ingredients are moistened. Add the olives, and fold just until the pieces are distributed and the dry ingredients are moistened; the batter will be stiff.
3. Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack. Serve with olive oil for dipping.

To accompany the bread, I made a Greek fritatta using quintessential Mediterranean ingredients such as feta, olives, tomatoes, rosemary and olive oil:

GREEK FRITATTA

Ingredients:
2 eggs
2 egg whites
1 tomato, chopped
2 cups spinach
8 olives, chopped
2 tsp fresh rosemary, chopped
crumbled feta cheese
1 tsp minced garlic
1 tsp olive oil

Directions:
1. In a small bowl, whisk together eggs and egg whites. Add chopped rosemary and set aside.
2. In a medium skillet heat olive oil over medium heat. Add spinach and saute in batches until wilted; add garlic with last batch of spinach.
3. Spread spinach evenly over bottom of pan; pour egg mixture over spinach. Evenly sprinkle tomatoes and olives into the pan. Cover and allow eggs to set.
4. Cook for 6-8 minutes until eggs are nearly set; remove lid and sprinkle crumbled feta on top. Re-cover and cook an additional several minutes until eggs are cooked through.

Stack of the Day

2011-05-18T14:13:00.000-07:00

I recently re-watched the movie "V for Vendetta" and this time, instead of the message, "Remember, remember, the Fifth of November," it was the breakfast that made an appearance twice in the flick that stuck with me--namely, the One-Eyed Jack. Or.... Hen in a Nest, Chicken Egg Nest, Sunshine Toast, Moon Egg, One Eyed Monster Breakfast, Cowboy Egg, Toad in the Hole, Egg in a Frame, Eggs in a Bucket, Eggs in a Nest, Eggs in a Hole, Egg Toast, Pharaoh's Eye -- all names for one simple breakfast pairing -- an egg and a slice of toast, fried together. Removing a hole in the middle of the piece of bread holds the egg in place as they meld together magically during the cooking process. Sounds and looks easy enough, though I've never made it before so today I felt compelled to give it a whirl (adding a creative twist). In my version, cottage cheese, grapes and honey join the protein-carb power duo adding a textural dimension of both creaminess and crunch, as well as a fresh sweetness to contrast the savory flavors of the dish. Mmm nothing like a tastebud rollercoaster to get your morning started.

ONE-EYED JACKS TOPPED WITH COTTAGE CHEESE AND GRAPES

[Makes 1 serving]

Ingredients:
1 slice whole wheat toast
1 egg
olive oil
1/4 cup cottage cheese, no salt added
1/2 cup red grapes, halved
honey

Directions:
1. Cut a round hole in the center of the slice of bread (a shot glass works well).
2. Heat a small amount of oil in a small skillet over medium heat. Add the slice of bread and cook until lightly browned; flip and cook until the other side is slightly browned.
3. Return bread to its original side and crack one egg in the center hole. Allow the egg to cook for a few minutes on that side -- make sure you allow the egg time to fuse with the bread -- if you try to flip too early it will fall through the hole. Flip and cook an additional several minutes until the egg is cooked to its desired degree of doneness.
4. Plate the one-eyed jack and top with 1/4 cup of cottage cheese. Drizzle with honey and top with grapes.

Quick Grain Salad

2011-05-16T07:22:00.001-07:00

SPICED APPLE-WALNUT COUSCOUS

Ingredients:
1 box whole wheat couscous
3 Tbsp walnuts, crushed
2 Tbsp olive oil
2 Tbsp lemon juice
2 teaspoons honey
1/2 teaspoon ground coriander
1/2 teaspoon grated peeled fresh ginger
1/2 cup diced apple
1/2 cup shredded carrot
1/4 cup thinly sliced green onions
2 tablespoons chopped fresh cilantro

Directions:
1. Prepare couscous according to package directions.
2. in a small bowl, whisk together olive oil, lemon juice, honey, coriander and ginger. Set aside.
3. Combine apple, carrot, green onions and cilantro with couscous. Drizzle dressing over the couscous mixture and stir to coat evenly.

2011-05-11T19:55:00.000-07:00

When I saw the recipe for Barley and Greens Gumbo in Every Day with Rachael Ray magazine, I immediately thought of the Hen of the Woods Gumbo that my friends and I recently had at What Happens When restaurant in NYC. Both dishes draw on flavors from forest, with greens and mushrooms as the star ingredients. I combined the two in my own version to create the ultimate woodland-inspired gumbo -- a belly-warming stew that pays homage to wild mushrooms and leafy spinach and swiss chard. Traditional gumbos incorporate rice and broth; in this case, fiber-rich barley plays the starchy role, adding hearty thickness to the dish. The version I adapted from Rachael Ray's uses water as the liquid -- I think next time I will substitute a type of broth for part of the water to give more depth to the flavor. Another variation I might try is to grill the mushrooms separately to give them a more distinct meatiness before adding them to the gumbo. I may also try Hen of the Woods mushrooms next time, as they did at What Happens When. Okra and/or escarole might make an appearance as well...

WOODLAND BARLEY GUMBO

Ingredients:
1/4 cup olive oil
3 ribs celery, finely chopped
1 onion, chopped
Salt and pepper
3 Tbsp whole-wheat flour
1/2 bunch swiss chard, stems and leaves chopped and separated
6 cups water (or part broth, part water)
1 cup pearl barley, rinsed
5 oz spinach, chopped
8 oz package of wild mushrooms (or any combination of cremini, shittake or oyster mushrooms)
1/4 bunch parsley (about 1/4 cup), chopped

Directions:
1. In a dutch oven, heat the oil over medium-high heat. Add the celery, onion and mushrooms and cook, stirring occasionally, until softened, about 5 minutes; season with salt and pepper.
2. Add the flour and cook, stirring often, for 5 minutes.
3. Add the swiss chard stems and cook for 1 minute. Stir in the barley and 6 cups water and bring to a boil. Lower the heat, cover and simmer until the barley is just tender, about 30 minutes.
4. Working in batches, add the spinach, parsley and swiss chard leaves, stirring the greens until wilted between each addition. Season with salt and pepper.

Inside-Out Italian

2011-05-05T16:19:00.000-07:00

Ravioli wearing its heart on its sleeve: pasta dressed in ricotta instead of stuffed with it. Topped with sauteed balsamic peppers and onions.

REVERSE RAVIOLI WITH BALSAMIC PEPPERS AND ONIONS

Ingredients:
1 red bell pepper, cut into strips
1 vidalia onion, cut into large chunks
3 cloves garlic, minced
1 Tbsp olive oil
2 tsp herbs de provence
3 Tbsp balsamic vinegar
2 cups whole wheat farfalle pasta
1/2 cup fresh ricotta

Directions:
1. Cook pasta according to directions; rinse and return to pot. Add ricotta cheese and stir until pasta is evenly coated.
2. Heat olive oil in a large skillet. Add bell pepper and onion; cook about 6 minutes or until browned and slightly soft.
3. Add garlic; cook an additional 1 minute.
4. Add balsamic and herbs de provence; stir to combine.
5. Serve pasta in a bowl, topped with pepper and onion mixture.

Goat Cheese Pizzas

2011-04-29T10:06:00.000-07:00

Thanks to a block of goat cheese and CookingLight.com, I was inspired to make a few variations on the theme of pizza this week. The first pie featured a fruit not usually associated with pizza toppings -- strawberries. Though the dish involves cheese and the ingredients are placed atop an open crust, it is not your typical pizza. You would hardly find strawberries, watercress, goat cheese and shaved Spanish mahon adorning a Papa John's deep dish. However, label aside, the ingredients harmonized magically and it was just as enjoyable to eat in wedge slices as its distant pepperoni & cheese cousin.

The second pizza I made is more aligned with traditional pizza toppings -- it stays true to classic margarita ingredients, but departs slightly with the addition of tangy goat cheese.
Both pizzas are light and summery meals that can be made in minutes (especially when using refrigerated pizza dough or whole wheat pitas for the crust, as I did) and can be easily tweaked according to palate preferences (but these combinations are pretty darn good).

PIE #1: STRAWBERRY-GOAT CHEESE PIZZA

Ingredients:
1 whole wheat pita (or pre-made pizza crust)
1/3 cup crumbled goat cheese
1 cup sliced strawberries
1 cup trimmed watercress
2 Tbsp roasted sunflower seeds
1/2 tsp extra-virgin olive oil
1/2 tsp fresh lemon juice
Dash of salt
Dash of freshly ground black pepper
1/4 cup shaved fresh Spanish Mahon cheese

Directions:
1. Place pita in toaster oven and bake at 425° for 8 minutes, until browned. Remove from oven; arrange goat cheese evenly over crust.
3. Combine strawberries, watercress, sunflower seeds, olive oil, juice, salt, and black pepper; toss gently to coat. Arrange strawberry mixture evenly over goat cheese. Sprinkle pizza with Spanish mahon. Cut into wedges and serve immediately.

PIE #2: TOMATO-TWO CHEESE PIZZA WITH MUSHROOMS AND BASIL

Ingredients:
1 whole wheat pita (or refrigerated pizza crust dough)
Cooking spray
1 garlic clove, halved
1 plum tomato, largely diced
1/2 cup fresh mozzarella cheese, thinly sliced
1/2 cup crumbled herbed goat cheese
sliced cremini mushrooms
Fresh basil, for garnish

Directions:
1. Place pita in toaster oven and bake at 425° for 5 minutes, until slightly browned.
2. Remove pita from oven and rub one side with garlic. Top with two cheeses, tomato and mushrooms. Return to oven and cook an additional 3-5 minutes until pita is crisp (but not burned!)
3. Sprinkle with fresh basil and serve.

Note: The original recipe calls for grilling refrigerated pizza dough for the crust: Grilled Heirloom Tomato and Goat Cheese Pizza. Unfortunately my current apartment living situation limits my access to a grill, so I will have to wait to prepare it this way. But here are the directions for the over-fire method:
1. Prepare grill to medium heat.
2. Unroll dough onto a large baking sheet coated with cooking spray; pat dough into a 12 x 9-inch rectangle. Lightly coat dough with cooking spray.
3. Place dough on grill rack coated with cooking spray; grill 1 minute or until lightly browned. Turn crust over. Rub with garlic; sprinkle with tomato and cheeses. Close grill lid; grill 3 minutes. Serve immediately.

The Sunshine of Citrus and Fennel

2011-04-21T19:37:00.000-07:00

Though orange and fennel salad is typically a Sicilian winter dish, this is the closest thing to summer that I've tasted all year. I added cucumber and shrimp to the mix, heightening its crunch and freshness.

CITRUS & FENNEL SALAD WITH CILANTRO SHRIMP

Ingredients:
-salad-
1 naval orange, peeled and cut into chunks
1/2 large red grapefruit, peeled and cut into chunks
1/2 fennel bulb, sliced thinly
1/2 large cucumber, grated
olive oil
lemon juice
fresh cilantro

-shrimp-
Approx. 20 large shrimp
olive oil
1 garlic clove, minced
lemon juice
1 Tbsp fresh cilantro

Directions:
1. Peel and cut orange and grapefruit into large chunks.
2. Thinly slice 1/2 large fennel bulb.
3. Coursely grate 1/2 cucumber, unpeeled.
4. Combine citrus, fennel and cucumber in a medium bowl. Drizzle with olive oil and lemon juice to taste. Sprinkle with cilantro and set aside.
5. In a medium skillet, heat olive oil over medium-high heat. Add shrimp and garlic and a few squirts of lemon juice. Cook for 3-5 minutes until shrimp is cooked through. Add about a Tbsp of cilantro; stir to combine.
6. Plate the salad and top with cooked shrimp.

Stack of the Day

2011-04-21T19:19:00.000-07:00

This recipe is inspired by an Editors' Pick from the "Your Best Mushrooms" contest at Food52.com -- Warm Mushroom Salad with Crispy Polenta. I edited the list of ingredients based on what I had available, substituting humble toast in place of polenta, spinach for arugula, Spanish mahon for parmesan, cilantro for thyme and ricotta for creme fraiche. (So in fact I didn't follow the recipe at all, but nevertheless it was my culinary inspiration so I must give due credit). In my opinion there is almost nothing as delicious as sauteed mushrooms, which are the star in this meaty-yet-meatless open-faced sandwich:

MUSHROOMS & SPINACH SALAD ON TOAST

Ingredients:
2 teaspoons olive oil
1 teaspoon lemon juice
1 teaspoon dijon mustard
2 cups loosely packed spinach
1/4 cup grated Spanish mahon cheese
1 Tbsp olive oil
1 clove garlic, chopped
8 oz package cremini mushrooms, roughy sliced (plus 1/4 cup oyster mushrooms that I had leftover -- any combination of 'shrooms will work)
2 Tbsp cilantro
1 dollop ricotta cheese, for garnish

Directions:
1. In a medium bowl, whisk together the olive oil, lemon juice and mustard. Toss the spinach and Spanish mahon with the dressing and set aside.
2. In a medium skillet heat 1 Tbsp olive oil over medium heat. Add the mushrooms, garlic, and cilantro.
3. Cook until the mushrooms have started to brown and the excess water has evaporated (about 10 minutes).
4. Top a piece of toast with the spinach salad mixture. Put the mushrooms over the spinach and garnish with a dollop of ricotta and cilantro.

Iron Chef Quesadillas

2011-04-21T09:50:00.001-07:00

Leave it to Bobby Flay to come up with the most creatively delicious quesadilla. A meal at Mesa Grill--the renowned Southwestern hotspot of the Iron Chef--a few weeks ago inspired me to try his unique take on those "cheesy little things." When I saw the appetizer on the menu--Cremini Mushroom Quesadilla--I was sold before I read the rest of the description (anything with mushrooms stops me in my tracks). After reading what accompanied the 'shrooms--fontina, ricotta, fried egg and salsa verde--I was completely bent on trying it, intrigued by how that combination would dance on my tastebuds. As I anticipated, the appetizer was a gem and a prime example of Bobby's skill at creatively combining only the most essential ingredients to arrive at bold, complex flavors. The relatively short ingredient list, paired with the fact that I have never eaten a quesadilla with a fried egg on top of it, spurred me to mimic Flay's recipe so I could have it again at home...(later that night...) With the taste of the original still lingering in my mouth, I did my best to re-create the palatal magic of:

BOBBY FLAY'S CREMINI MUSHROOM QUESADILLAS

Ingredients;
2 whole wheat tortillas
Approx. 1/4 cup fontina cheese, shredded
baby bella (cremini) mushrooms
ricotta cheese
1 egg
____________

cilantro
olive oil
lime juice
cumin
*Note: I don't know exactly how Bobby made his salsa verde, but I remember tasting a lot of cilantro so I made it the base for my sauce. Also, this was an experimental dish and the measurements are not precise. Adjust to taste and preference. Makes one serving.

Directions:
1. In a food processor combine about 1/2 cup cilantro, 1/8-1/4 cup olive oil, 1/8 cup lime juice and 1/2 tsp cumin. Adjust to taste. Set aside.
2. Grate 1/4 cup fontina cheese and set aside.
3. Saute 1/2 cup baby bella mushrooms in a small pan until browned.
4. In a larger skillet heat one tortilla; sprinkle cheese and mushrooms evenly. Place second tortilla on top and press with another heavy skillet. Cook for a few minutes on one side, flip and cook an additional several minutes until each side of the tortilla is browned and the cheese is melted.
5. Meanwhile, crack one egg into the original small pan and let it cook until set.
6. Spread ricotta evenly over the quesedilla and top with the fried egg. Drizzle with the cilantro sauce. Thank Bobby for his genius.

A Trio of Pastas

2011-04-09T06:48:00.000-07:00

Pasta dominated my time in the kitchen this week. I began the kick when I stumbled across a black squid ink linguine at the market. Having never tasted the bold-colored pasta before, I felt compelled to build some dishes around it. Inspired by the sea, I adapted a shrimp pasta recipe that I had made from CookingLight--Warm Pasta Salad with Shrimp. Swapping the squid ink linguine for the farfalle that the original calls for, I arrived at a flavorful and visually interesting creation with shrimp floating amongst a sea of black noodles:

SQUID INK LINGUINE WITH SHRIMP AND SPINACH

Ingredients:
3 cups uncooked squid ink linguine
1/4 cup fresh lemon juice
1 1/2 tablespoons Dijon mustard
1 teaspoon minced fresh garlic
1/4 cup olive oil
Cooking spray
12 ounces medium shrimp, pre-cooked
2 cups chopped fresh spinach
1 cup canned cannellini beans, rinsed and drained
1/4 cup minced red onion

Directions:
1. Cook pasta according to package directions; drain.
2. Combine juice, mustard, and garlic in a small bowl, stirring well with a whisk. Gradually add oil, stirring constantly with a whisk.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp to pan; cook for 2 minutes or until browned and heated through. Stir in spinach, cannellini beans, red onion; toss to combine over heat. Add the pasta and juice mixture to shrimp mixture; toss. Serve warm or cold.

____________________________________

With some squid ink pasta left over, I whipped up another simple meal the following night with grilled chicken and artichokes:

LINGUINE WITH CHICKEN AND ARITCHOKES:

Ingredients:
8 oz grilled lemon chicken
1 can of artichokes; drained, rinsed and quartered
White wine
Chicken broth
1/4 cup fresh parsley, chopped
olive oil

Directions:
1. Cook pasta according to directions; drain. (In this case, the pasta was already cooked).
2. Slice grilled chicken into bite-size pieces.
3. Drain and rinse artichokes; cut into quarters.
4. Add oil to a pan on medium-high heat and add artichokes and chicken; saute, adding some white wine and chicken broth during the cooking process. Cook until artichokes are browned and most of the moisture is boiled down.
5. Stir in linguine and parsley.

____________________________________

My second interesting pasta discovery at the market this week was a pre-made pumpkin gnocchi. I've had success with the packaged varieties of this pasta, though I had never seen one that integrated pumpkin with the potato base. I found that while the pumpkin flavor was subtle, it added a complexity that the plain version lacks. I wasn't sure what type of sauce would work best for the flavor of this gnocchi, so I took a gamble on a chunky tomato sauce that employs ample amounts of onion, garlic and paprika and it turned out to be a winner.

PUMPKIN GNOCCHI WITH PAPRIKA TOMATO SAUCE

Ingredients:
1 package pumpkin gnocchi
1 Tbsp olive oil
1 can diced tomatoes, drained
2 tomatoes, cut into large chunks
1 red onion, roughly chopped
2-3 tsp Hungarian paprika
6 cloves of garlic, minced
3 whole cloves of garlic
white wine
1/4 cup fresh parsley, chopped
black pepper

Directions:
1. Heat oil in medium pan. Add onions; when cooked halfway, add the garlic and continue cooking until garlic is fragrant.
2. Add tomatoes, a splash of white wine, paprika, parsley and black pepper. Adjust to taste.
3. Simmer until desired consistency.
4. Cook gnocchi in medium pot of boiling water according to package directions (about 2-3 minutes or until gnocchi floats to surface)
5. Combine gnocchi into tomato sauce. Garnish with remaining fresh parsley.

Stack of the Day

2011-04-09T06:45:00.001-07:00

Toasted multigrain bread + ricotta cheese + fried egg + wilted spinach + slightly sauteed red onions + tomato slices

Newsworthy

2011-04-09T06:38:00.000-07:00

Exciting media coverage of the Food Styling & Photography Workshop at ICE: "The Art of Food Photography," ABC Eyewitness News, April 6, 2011.

The Space Between

2011-04-04T05:48:00.000-07:00

Between two pieces of bread the possibilities are endless and it is in this space that my creativity thrives. Yet, when it comes to sandwiches, I am a notorious "over-stuffer." I want to have it all in one bite, but after a few too many jaw-popping incidents, I am convinced that I need to become more selective in my fillings. Sure, cramming turkey, spinach, tomato, cucumber, avocado, apple slices, sprouts and mushrooms on a crusty ciabatta would be nutritious and delicious, but chances are I wouldn't be able to open my mouth wide enough to enjoy all of the ingredients. Picking just three or four of the most essential items will increase the creative combinations and allow each ingredient to play a key role instead of becoming lost in the layers. The challenge to find which pairings are most satisfying together is something that now possesses me. And it seems as though I am surrounded by this sandwich craze--

Exhibit A: The April issue of Martha Stewart's Whole Living magazine features "Build a Better Sandwich" , providing 30 combinations that elevate the humble sandwich into a platform for a unique and well-balanced meal (and inspiring visuals of each creation).

Exhibit B: Saveur Magazine's latest = the sandwich issue

Exhibit C: In one of their recent daily e-mails, Tasting Table highlighted Scanwiches -- a blog featuring scans of every sandwich that graphic designer Jon Chonko has ever eaten.
______________________

The sandwich is no longer just a boring lunchtime staple; it has been reborn and is being celebrated for its versatility. And I for one am joining the crusade to push the boundaries of what the sandwich can be to expose its full potential.
Layers in my creation above (top to bottom):

multigrain flax bread
sliced tomato
green tuna salad {avocado+arugula+spinach+drizzle lemon juice+drizzle olive oil (blended in food processor) + 1 can of chunk tuna + crushed walnuts}
thinly sliced gala apple
multigrain flax bread

[heat sandwich in panini press]

Green Gazpacho

2011-03-28T15:12:00.000-07:00

As winter dangles on the edge of spring, I find my cravings transition from bowls of warm, hearty chili to spoonfuls of its cooler cousin, the ever-fresh gazpacho. The April issue of Cooking Light Magazine rekindled my love of the chilled soup with its recipe for Cucumber Gazpacho with Shrimp Relish. Though I usually include tomatoes in my gazpacho, I enjoyed the simple pairing of cucumber and Greek yogurt as the base of this version. The shrimp and grape tomato relish, seasoned with cumin and paprika, gave both weightiness and spice to the soup. And as always, cilantro was a power player in flavors this summer-inspired dish.

COOKING LIGHT'S CUCUMBER GAZPACHO WITH SHRIMP RELISH

Ingredients:
2 teaspoons extra-virgin olive oil
3/4 pound peeled and deveined medium shrimp, chopped
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1/4 teaspoon ground cumin
1/4 teaspoon paprika
2 cups quartered grape tomatoes
1/3 cup fresh cilantro
2 1/2 cups chopped English cucumber
1 cup fat-free, lower-sodium chicken broth
1 cup plain Greek yogurt
1/4 cup chopped onion
2 tablespoons fresh lime juice
Dash of ground red pepper
1 large garlic clove, peeled

Directions:
1. Heat oil in a skillet over medium-high heat. In a bowl, combine shrimp with 1/4 teaspoon salt, 1/4 teaspoon black pepper, cumin, and paprika. Add shrimp to pan; sauté 2 minutes or until done. Stir in tomatoes; remove from heat. Add cilantro.

2. Place remaining 1/4 teaspoon salt, 1/4 teaspoon black pepper, cucumber, and remaining ingredients in a blender; process until smooth. Ladle 1 cup soup into a bowl; top with 3/4 cup relish.

O-me-ga Open-faced

2011-03-25T14:37:00.000-07:00

Irish smoked salmon +onion + avocado-arugula spread + dense multi-grain bread

Round 2 improvement: fresh dill sprinkled on top.

Eating With Your Eyes

2011-03-13T18:13:00.001-07:00

As an artist, I think food is one of the most interesting subjects to work with because it’s a completely sensory experience –- a simultaneous interaction of taste, smell, sound, touch and sight. I am inherently drawn to the visual aesthetic of food, which is why I find food styling/photography such a fascinating business -- it effectively aims to capture the other senses by way of a single one: your eyes. This weekend I had the great opportunity to immerse myself in a workshop devoted to food styling and photography at the Institute of Culinary Education in NYC. We spent three days with three fabulous teachers honing technical photography skills, learning the techniques that food stylists use to craft luscious camera-ready dishes, and preparing and shooting our own creations.

Along with becoming adept in the skill of drizzling sauces for action shots, I captured some luscious stills...

Feeling Crabby

2011-03-10T17:12:00.000-08:00

Mark Bittmen had an article on Bon Appetit a few months ago where he shared several recipes that illustrate how he likes to eat these days. I was compelled to try the recipe for a Tomato, Fennel, and Crab Soup, as I don't often cook with crab, but I found the combination of ingredients intriguing and am always eager to expand my soup repertoire. To my delight, the market had just restocked the crab when I arrived, though unfortunately was out of fennel; I opted to use leeks as a substitute leafy component to the meal.

Pleased with the result -- the broth was dominated by the tomato flavor, which was complimented by the prevalence of chopped onion and the leeks. The crab was the perfect subtle meaty addition to the meal -- I was surprised by how creamy it was in the soup, and found that the taste blended well with the tomato base, rather then overpowering the flavor as seafood sometimes does. As Mark said, "It's a perfect example of turning a dish that normally uses vegetables for seasoning and fish for bulk into the opposite." I enjoyed the soup for several leftover meals.

TOMATO, LEEK AND CRAB SOUP
[Adapted from Mark Bittman's recipe, Bon Appetit January 2011]

Ingredients:
1/4 cup olive oil
3 1/2 cups chopped onions
2 large leeks, cut into large chunks
3 large garlic cloves, minced
2 14 1/2-ounce cans diced tomatoes in juice
2 cups (or more) vegetable broth
8 ounces fresh crabmeat, picked over
4 1/2-inch-thick slices rustic whole wheat bread, toasted

Directions:
1. Heat 1/4 cup oil in heavy large pot over medium-high heat. Add onions, leek slices, and garlic; sprinkle lightly with salt and pepper. Sauté until onions and leeks are tender, stirring often and adjusting heat to medium if browning too quickly, about 10-15 minutes.
2. Add tomatoes with juice and 2 cups broth and bring to boil. Reduce heat, cover, and simmer until flavors blend and vegetables are very tender, about 15 minutes.
3. Stir in crabmeat and add more broth by 1/4 cupfuls to thin soup, if desired; simmer just until heated through, 3 to 4 minutes. Season soup with salt and pepper.
Divide soup among bowls. Serve with toasts.

Tomato-Eggs

2011-03-09T19:38:00.001-08:00

A friend of mine recently introduced me to the wonderment of poaching eggs in a simmering tomato sauce. I have yet to obtain his original recipe but since my first experience I have attempted several variations on the theme. The idea is to create a flavorful sauce -- his included tomatoes, onion, shittake mushrooms, olives, basil, garlic, paprika, among other secret ingredients. The eggs are then cracked into the sauce and allowed to cook in the shape that they naturally form. No manipulation is required -- a mere lid on the pan and the eggs will cook themselves.

I could not resist taking a few glamour shots of the finished dish, which was topped with crumbled goat cheese and basil and flanked by crusty rosemary-garlic bread and a boat of Greek yogurt-cucumber sauce with arugula. A few minutes later, I inhaled the entire plate.

JOEY MANGO'S TOMATO-EGGS

The ease of Joey's Tomato-Eggs gave me inspiration for several quick weeknight meals:

Last night I used up some leftover crushed tomatoes to make a rich sauce, to which I added onions and portabello mushrooms sauteed with garlic, and some chopped fresh parsley, dried oregano and tarragon. Though slightly altering the flavors of the original, I employed the same technique: cracking an egg into the simmering sauce and allowing it to set and cook. Done within minutes, I enjoyed the meal with a toasted multigrain ciabatta.

With some sauce leftover, tonight I took the production a different route -- rather than cracking the egg directly into the pan of simmering sauce, I opted to cook them separately and then pair them on the plate.

I prepared the eggs as I like to call "Alaina-style"-- slightly scrambled (or more like yoke-stabbed-with-a-fork-and-given-a-twirl). I love the way that this method cooks the egg evenly and creates this beautiful marble swirl of yellow and white. I first sauteed some baby spinach and then poured the egg directly atop, allowing them to cook together. I added some chopped green onion to the mixture as well.

Welcome to Harlem.

2011-02-27T16:28:00.000-08:00

Before tonight I had never eaten grits. But now that I'm living on the cusp of Harlem, I've been feeling as though I ought to add more soul food cooking to my repertoire. There is a hot new restaurant in the area that was opened by resident Top Chef Master, Marcus Samuelsson, called Red Rooster Harlem. Though I haven't eaten there yet, I've read several rave reviews of the place and it is on my list of venues to try (if I can secure a reservation...) Coincidentally, Tasting Table featured Chef Samuelsson in one of their daily Chefs' Recipe e-mails last week, sharing his take on a Southern classic: Red Grits and Shrimp. It was an invitation to make my debut in down-home cooking -- by paying homage to a recipe from one of the neighborhood's finest.

So I grabbed some grits 'n shrimp, rolled up my sleeves and mustered up a big dose of soul. The dish was fantastic -- it tasted so fresh and the trio of the chile powder, paprika and tomatoes added a crimson depth and unique flavor to the meal. The grits were thick and creamy, but much lighter than I expected. Grits and shrimp are an unusual duo, but the team created a dish that was the perfect balance between filling comfort food and a light seafood meal. I can't wait to try the original version at Red Rooster so I can see if mine lived up to the master's.

MARCUS SAMUELSSON'S RED GRITS AND SHRIMP

Ingredients:
½ cup extra-virgin olive oil
1 red onion, finely chopped
4 garlic cloves, minced
1 teaspoon chile powder
1 teaspoon sweet paprika
1 cup stone-ground grits
1 bay leaf
1 cup canned crushed tomatoes
1 cup fresh or frozen corn (I used canned)
½ cup white wine
Salt and freshly ground pepper
¼ cup fresh lemon juice
12 jumbo shrimp, peeled and deveined
8 cherry tomatoes, halved
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped parsley

Directions:
1. In a medium saucepan, warm ¼ cup of the olive oil over medium-low heat. Add the onion, half the garlic, ½ teaspoon of the chile powder and ½ teaspoon of the paprika and cook until the onions soften, about 5 minutes. Add the grits and bay leaf and cook, stirring, for 30 seconds. Add the crushed tomatoes, corn, ¼ cup of the white wine and 3 cups of water. Reduce the heat to low and simmer the grits, stirring frequently, until the liquid is absorbed and the grits are creamy, about 25 minutes. Discard the bay leaf and season to taste with salt and pepper.
2. Meanwhile, in a small bowl, combine 2 tablespoons of the lemon juice with 1 tablespoon of the remaining olive oil, the remaining ½ teaspoon of chile powder, the remaining ½ teaspoon of paprika and the shrimp. Let sit for 15 minutes at room temperature.
3. In a medium skillet, cook the shrimp and remaining garlic over high heat, stirring, until just pink, about 2 minutes. Add the remaining 3 tablespoons of olive oil, the remaining ¼ cup of white wine, the remaining 2 tablespoons of lemon juice, the cherry tomatoes and the cilantro and parsley and cook for 2 minutes longer. Remove from the heat and season to taste with salt and pepper.
4. Divide the grits among 4 shallow bowls. Top with the shrimp, tomatoes and sauce and serve immediately.

Curry Fix

2011-02-25T16:32:00.000-08:00

Curry: once called more valuable than gold, this spice adds a richness to even the dullest of ingredients. Couscous: more often than not, a very dull ingredient.
Tonight I decided to bring together these two opposing forces -- infusing simple couscous with curry powder to charge it with a flavor that it lacks on its own. To the duo I added shredded carrot, sauteed onion and spinach, and a handful of roasted pumpkin seeds to add complexity to the flavors and textures of the dish. I served the couscous with dry-fried tofu for a wholesome vegetarian meal.

CURRY COUSCOUS WITH CARROT, SPINACH, PEPITAS AND TOFU

Ingredients:
3/4 cups water
1 tsp olive oil
1 tsp curry powder
2/3 cups whole wheat couscous

1/2 cup carrot, shredded
1/2 cup chopped sweet onion
1 cup baby spinach
2 Tbsp roasted pepitas (pumpkin seeds)

3 1/2-inch slices firm tofu

Directions:
1. In a small saucepan bring water, oil and curry powder to a boil. Stir in couscous, cover and remove from heat. Let stand 5-10 minutes. Fluff with a fork.
2. Cut tofu into 3 1/2-inch slices and then cut each in half diagonally to make 6 triangular pieces. Place tofu between two paper towels to absorb some of the moisture. Let sit.
2. In a small skillet, saute onion and spinach until spinach is wilted and onion is fragrant.
3. Add the onion, spinach, carrot and pumpkin seeds to couscous.
4. In the same skillet, place pieces of tofu and dry-fry until browned on both sides. (This method allows most of the moisture to be evaporated from the tofu and also creates a crispy outer layer).
5. Serve tofu with couscous.

Note: I made the meal to only yield 1-2 servings, and the measurements are by no means strict. The great thing about dishes like this one is that there is room for adjustments and creative changes to ingredients depending on personal preference.

Tuna Salad Reborn

2011-02-25T16:25:00.000-08:00

It's been a while since I've had a good tuna salad. The thought of it brings me back to the days of grade school lunches: mayo-white albacore concoctions oozing between two slabs of white bread. Then my habit of ordering tuna at Subway EVERY time really turned me off of the stuff after a while. But today I decided to revisit my former favorite sandwich filler and give it a more modern makeover. Enter: Greek yogurt. This is an amazing ingredient; so versatile and nutritious -- I try to add it to dishes whenever I can. Canned tuna and Greek yogurt? If mayo and sour cream can do it, Greek yogurt is certainly up to the challenge. With a new creamy base for my tuna salad I searched the fridge for other compatible items to add. I love the pairing of Greek yogurt and cucumber, so I added the cool veggie along with some fresh cilantro and lime juice for a flavorful twist...hoping that they wouldn't clash with the pungent tuna.

The result was a refreshing alternative to the previous tuna salads I've eaten. Thanks to the Greek yogurt it had a definite creaminess, but it didn't feel heavy. The cilantro and lime gave it zest that paired nicely with the fish. Satisfied and hungry, I eagerly stuffed the mixture into a grilled pita along with spinach and slices of tomato, relishing in my revived love of tuna salad.

GREEK TUNA SALAD PITAS

Ingredients;
1 can white albacore tuna in water
1/3 -1/2 cup plain Greek yogurt
1/4 cup chopped fresh cilantro
Several squirts of lime juice
Sliced tomato
Spinach
1 grilled pita

Directions:
1. In a small bowl combine first four ingredients.
2. Toast two pita halves and fill with tuna salad, slices of tomato and spinach.

No pots? No problem.

2011-02-21T16:32:00.000-08:00

It's been a few weeks since my last post and in that time I've had a whirlwind relocation to the island of Manhattan. With a kitchen only partially equipped, I'm slowly accumulating my arsenal of tools. Though still lacking a good set of pots, my new set of knives has allowed me to chop up some simple meals in the initial days post move-in. Tonight I made a Greek-inspired open-faced sandwich. Despite the simplicity of its ingredients, each element contributed to a complex harmony of textures and flavors. Grilled pita offered a pairing of chewiness and crispiness; Greek yogurt mixed with cucumber, lime and cilantro provided a cool, tangy spread; tomatoes brought a sweet juiciness to the sandwich; grilled portobellos added an earthy, meaty flavor.

GREEK PORTOBELLO PITA

Ingredients:
3/4 cup plain Greek yogurt
1/2 cup chopped fresh cilantro
1/4 cup chopped cucumber
lime juice
____________________

Olive oil
1 tsp minced garlic
1 pita round
1 (6-ounce) package sliced portobello mushrooms
1 medium tomato, cut into 1/4-inch-thick slices

Directions:
1. Combine Greek yogurt, cilantro, cucumber in small bowl; add a few squirts of lime juice. Set aside.
2. Preheat a medium non-stick skillet over medium heat.
3. Drizzle pita with olive oil and brush garlic evenly on both sides. Place pita in pan, and cook 2 minutes on each side or until toasted.
4. In same pan, heat a bit of olive oil. Place mushrooms in pan; cook 5 minutes or until tender, turning once. Remove mushrooms from pan. Add tomatoes to pan; cook 1 minute.
5. To prepare the sandwich, first spread some of the Greek yogurt mixture evenly over pita. Arrange two (or three) slices of tomatoes and four sliced mushrooms evenly over pita. Sprinkle with chopped cilantro.

Nutty Obsession

2011-02-09T08:52:00.000-08:00

When it comes to peanut butter, I am one to favor the crunchy varieties that offer both texture and smoothness in every spoonful. I've explored various brands and have found a new favorite: Crunch Time by Peanut Butter & Co, a small sandwich shop in NYC that is famous their nutty spreads. They have elevated the traditional peanut butter, offering 10 uniquely delicious versions, among them Cinnamon Raisin Swirl, Dark Chocolate Dreams and Mighty Maple. I haven't tried the fancy-titled siblings, but I adore the simple Crunch Time -- no stir, all-natural, the perfect amount of crunch and creaminess. I couldn't ask for more.

Goober magic up close:

Bring A Spoon to the Superbowl...

2011-02-07T13:50:00.001-08:00

In honor of the Superbowl throwdown between the Steelers and the Packers last night, my dad and I had a chili throwdown. His -- a white chicken chili; mine -- a recipe already in my armory -- Chipotle & Chocolate Chili. I knew I had to revise the original version I made, since the first time around there was too much heat for my mom and brother (who were the appointed judges for the throwdown...)

While they noshed on a quick guac that I whipped up....avocado, diced onion, tomato, cilantro and lime juice...Dad and I got to work.

After a few hours of battling in the kitchen, (followed by attempts to out-do each other's presentation for the judges), we all found it was hard to compare the two -- they were very different in their ingredients and each had its unique strengths. My dad's white chicken chili had a light, cannellini bean base with ample amounts of onion and several varieties of peppers that had been processed almost to a pulp. Though jalapenos were included, they were de-seeded, so there wasn't much heat to the chili, and in my opinion the shredded chicken came to overpower the flavor. Still, it was a delicious blend of ingredients.

My chili was the complete opposite -- it was dark and had a rich, smoky flavor. There was a perfect balance of heat and sweet from the union of chipotle peppers and chocolate. Last time I made the chili I used ground turkey, and since I often find ground meat a somewhat boring addition to chili dishes, I decided to do get creative. (Plus I had to separate my dish from my dad's to win points with the judges!) So I formed the ground turkey into small meatballs to maintain the meat's integrity and keep it from getting lost in the chili. This revision was noted by the others as a favorable aspect of the dish.

In the end, there wasn't a clear winner of the throwdown, however, my brother later told me under the radar that he thought mine was more "chili" while my dad's was more "soupy"...so I take that as an indication that mine was the favorite.

Here are some shots of the dueling dishes, followed by my revised chili recipe.

DAD'S WHITE CHICKEN CHILI:

The recipe he used was from Cook's Illustrated and incorporates the following ingredients:

Ingredients:
3 pounds bone-in, skin-on chicken breast halves , trimmed of excess fat and skin
Table salt and ground black pepper
1 tablespoon vegetable oil
3 medium jalapeño chiles
3 poblano chiles (medium), stemmed, seeded, and cut into large pieces
3 Anaheim chile peppers (medium), stemmed, seeded, and cut into large pieces
2 medium onions , cut into large pieces (2 cups)
6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
2 cans (15 ounces each) cannellini beans , drained and rinsed
3 cups low-sodium chicken broth
3 tablespoons fresh lime juice (from 2 to 3 limes)
1/4 cup minced fresh cilantro leaves
4 scallions , white and light green parts sliced thin

MY CHIPOTLE & CHOCOLATE CHILI WITH TURKEY MEATBALLS:

Ingredients:
Cooking spray
2 cups diced onion (about 1 large)
1 cup chopped red bell pepper
1 teaspoon minced garlic
_______________

1 1/4 pounds ground turkey breast
1 egg
1/4 cup homemade breadcrumbs
1/4 cup finely chopped onion
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3 tablespoons brown sugar
2 tablespoons ancho chile powder
1 tablespoon unsweetened cocoa
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 (15-ounce) cans pinto beans, rinsed and drained
2 (14.5-ounce) cans diced tomatoes, undrained
1 (14-ounce) can fat-free, less-sodium chicken broth
1 chipotle chile, canned in adobo sauce, minced
______________

2 ounces unsweetened chocolate, chopped
1/2 cup light sour cream
Chopped green onions (optional)

Directions:
1. Assemble turkey meatball mixture -- combine ground turkey, 1 egg, 1/4 cup finely chopped onion and 1/4 cup fresh breadcrumbs in a medium mixing bowl. Set aside.
2. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper and garlic to pan; sauté 8 minutes or until vegetables are tender.
3. Add sugar and next 9 ingredients (through chipotle) to pan, stirring to blend; bring to a boil. Reduce heat; simmer 15 minutes or until slightly thickened, stirring occasionally.
4. Meanwhile, heat oil over medium-high head in a cast iron skillet. Using a spoon, dollup bite sized meatballs into the pan; cook for a few minutes on each side until browned and cooked through.
5. Add meatballs and unsweetened chocolate to the chili, stirring to melt.
6. Ladle chili into bowls; top each serving with 1 tablespoon sour cream. Garnish with green onions.

The Palette of the Palate

2011-02-05T11:22:00.000-08:00

In the upkeep of this blog, my camera has become an essential tool in the kitchen. I employ photography not only to document my culinary endeavors but also because I am drawn to the practice of portraying food at its most elevated aesthetic level. As they say, we eat first with our eyes, which makes visual appearance all the more important. Inspired by the luscious images found in food magazines and cookbooks, I have begun to style and photograph recipes that I have made. My family laughs when I bring out my camera in the kitchen -- "Uh oh, here she goes again..." I have become notorious for delaying meals so I can plate the food and try to get the perfect shot. As an artist by background, I find food fascinating as a subject. My style is natural and I am intrigued by small imperfections -- drips, smears and crumbs that convey the "realness" of the food. I try to avoid contrived compositions, instead allowing the food to speak for itself.

Here is a collection of my recent works:

Pizza Frittata

2011-02-02T19:33:00.000-08:00

Pepitas, or pumpkin seeds, have been making frequent appearances in my recent pursuits in the kitchen. I'm growing quite fond of tossing them into dishes whenever I can to boost crunch and add a nutty flavor. After recently making a salmon dish that uses pepitas as a crust, I stumbled across a frittata recipe that incorporates the seeds as well. Always looking for ideas to adapt one of my favorite egg dishes, this frittata from Heidi Swanson's blog, 101 Cookbooks, had some unique flairs (including pepitas) that I caught my eye and my appetite.

Heidi's version differs from frittatas that I've made in the past, not only because it uses crunchy peptitas to juxtapose the creaminess of the eggs, but also because of its noticeable separation of the ingredients. Traditionally, frittatas set the accompanying ingredients within the egg mixture itself, where they become imbedded in the eggs as they set. Yet this variation uses an alternative preparation technique -- the vegetables are cooked first and set aside, allowing the eggs to cook alone. They are incorporated back into the dish atop the nearly-set eggs and only then is the entire group baked together in the oven. The method is interesting as it allows the ingredients to be more individually pronounced -- the vegetables don't become lost in the egg mixture, and as such, the egg retains its integrity as the base of the meal. Another magic touch in Heidi's frittata is the addition of a cilantro sauce that is drizzled over the egg mixture just before adding the vegetable, cheese and pepita toppings -- an almost pizza-like style of preparation.

Here is my take on Heidi's inspiring dish:

PEPITA-CILANTRO FRITTATA

Ingredients:

-Cilantro Sauce-

2 cloves garlic

1/2 cup extra virgin olive oil

2 Tbsp lemon juice, freshly squeezed

1 small bunch cilantro

1 green (serrano) chile, seeds removed

2 pinches ground cumin

a few big pinches of salt

-Frittata-

6 large organic eggs

1 Tbsp olive oil

1 small sweet onion, diced

1 zucchini, sliced

1 red pepper, sliced thinly

shredded mozzarella cheese

freshly grated parmesan cheese

cilantro, for garnish

Directions:

1. Preheat oven to 450 degrees.

2. Make cilantro chile sauce by pureeing garlic, olive oil, lemon juice, cilantro, chile, cumin and salt until smooth. Set aside.

3. In a medium bowl whisk the eggs. Set aside.

4. Heat a medium ovenproof skillet over medium-high heat. Add olive oil and onion. Saute, stirring constantly, until onion begins to brown, 3-5 minutes.

5. Add zucchini and red pepper, cover, and cook for another 3 minutes. Slide vegetable mixture onto a plate and set aside.

6. Turn down the heat a bit. Add the eggs to the same skillet and cook over medium-low heat until the eggs are just set. There shouldn't be a lot of liquid running around the pan, so tilt and pan and use a spatula to allow the uncooked eggs to run underside and cook.

7. Once nearly set, drizzle the eggs with a few tablespoons of the cilantro chile sauce. Add the zucchini-pepper mixture on top.

8. Place the skillet in the oven and bake for about 7 minutes, until well set and puffy. Sprinkle shredded mozzarella cheese, parmesan and pepitas over top of the frittata and cook an additional 2 minutes.

9. Remove from oven, cut into wedges and serve.