Tag Archives: fiesta Friday

Arriba!!!

01 Sunday Mar 2015

Posted by in Ginger + Buddy, the kitchen

≈ 10 Comments

Tags

, , , , ,

PS_IMG_0710

It’s been a while since I’ve visited my friends at Fiesta Friday so I thought I would stop by the party and bring a little flavor of Mexico.  Since I have my little “jumping bean” and his sister, back (no pun intended) to feeling well after a tag-team bout of bad backs and slipped discs, I feel like there is reason to celebrate.

Couples acupuncture session with Dr. Rice

Couples acupuncture session with Dr. Rice

Yes, yes, I know it is Sunday but as you might be aware, I am self-proclaimed to be notoriously late; sometimes, it is better late than never.  These ribs are some of the best I have had (Mr. Fitz, you should appreciate that) but this is really about the quinoa salad because so many are vegetarians at this little Fiesta.

My sister-in-law, Irma is from Oaxaca, Mexico and her Mom makes the best mole sauce that I have ever tasted.  I’m hoping she (Irma) will bring me some when she returns from her visit (hint, hint), but until then, I have found a really good product that I do recommend.  I am not one to like bottled sauces since I am big on making my own, but every now and again, I do find one that is well worth it’s weight in gold.  This one was a “must-try” since it is, in fact, “Smoked Oaxacan Mole Sauce” from a company called Bunches & Bunches.  It is no “Mama Elowina Cardona’s” sauce but it will definitely, always have a place on my shelf (and in my food).  Yum, yummy, yum!

Spicy quinoa & pozole salad in an acorn squash bowl, served with a side of Oaxacan-kissed ribs

The sum of the parts can all be prepared far in advance, making this perfect for entertaining; just the kind of thing I love!  Making one cup uncooked quinoa will yield more than you will need if feeding only two feet and eight paws; the rest can be used as a do-ahead for weekday lunches (bonus!).

You can cook your own cacahuazintle (AKA pozole) or use canned.  Again, you won’t need the whole lot but now you can use the leftover pozole to make a fabulous (true) pozole stew, (Irma, when will it be ready?, I’m/we’re coming over!).  If we ask really loud, perhaps she will share her process?

The avocado should be added carefully to only the amount of salad you will be serving.  Leftovers should be saved without avocado (if possible) and added at the time you will be eating them (otherwise they will turn slightly brown; no real big deal).

The squash is not added to the salad but rather scooped up bit by bit as you are eating out of it’s natural bowl.  The sweetness of the squash is a welcome partner to the spiciness of the mole sauce.  Tom even proclaimed it to be delicious and he is not a particular fan of squash (or quinoa).

INGREDIENTS (for 2 servings, easily multiplied)

1 acorn squash
1/4 cup cooked, drained cacahuazintle (AKA pozole,)
3/4 cup cooked quinoa
2 TB lime juice
1/2 tsp sea salt
1/2 roasted red pepper, diced
1 green onion, diced
1 TB Bunches & Bunches, Smoked Oaxacan Mole sauce (or another delicious mole)
1/4 cup cilantro, chopped
1/2 avocado, 1/4″ diced

Oaxacan-kissed Ribs (recipe to follow)

PREPARE

Cut the squash in half, lengthwise, and scoop out the seeds (I save these to cook like a pumpkin’s).

Cook the squash, wrapped in foil, for approximately 45 minutes in a 350-degree oven, or until soft.  Set aside.

IMG_0695

In a bowl, mix the cacahuazintle (AKA pozole) with the lime juice and sea salt.  Let sit for 10 minutes then add the rest of the ingredients.  Stir and season to taste.  That’s it, simple huh?

SERVE

Divide the salad between the cooked halves of the squash.  Garnish with some whole cilantro and serve alongside the ribs, if you wish (Tom insists you wish).

Squash, similar to sweet potatoes, is very healthy for the canine connoisseur.  It goes without say that I scoop some of the squash meat out for Buddy & Ginger which they eat mixed with some of the plain, cooked quinoa.  Bon appe-pup!

Oaxacan-kissed ribs

INGREDIENTS

1 slab baby back pork ribs (I go for quality over quantity and favor small over large)
Sea salt and pepper to season (I roast sea salt, pepper and coriander for my own “seasoning”; ground with my molcajete or in my Blendtec)
Juice of one lime
Enough mole sauce to evenly coat the ribs (approximately 1/4 cup) (as mentioned, I used Bunches & Bunches “Smoked Oaxacan Mole Sauce”)

PREPARE

Wash and pat dry the ribs.

Season evenly and then squeeze over the lime juice.

Line a sheet rack with foil and place the ribs on the rack.

Brush evenly with the mole sauce.

Add a 1/2 cup water to the bottom of the sheet rack (for moisture) and cover well with foil.

Cook at 375-degrees for 2-3 hours or until tender and succulent.  I like to check in on them every half hour or so just to see how they are coming along.  Baste with a little more sauce if they seem receptive.

When tender and succulent, uncover and cook 10 minutes further.

Let rest a few minutes before cutting between individual bones and serving.

These can be cooked in advance and reheated, uncovered, or grilled.

Muy Bien!

Irma, por favor, tráenos salsa de mole de tu madre y más “botella de coca cola”. Te queremos y enviar mis mejores deseos para la salud de su hermana y su familia!

Irma,Buddy sueños de ustedes

Irma, Buddy sueños de ustedes

Green soup (and ham?)

25 Saturday Oct 2014

Posted by in Health, the kitchen

≈ 31 Comments

Tags

, , , , , , , ,

PS_egg on wood 2

I have garden envy.  When my brother and sister-in-law moved into their newly-built house on Bainbridge Island sixteen years ago, their lawn consisted of nothing but mud, rocks, old growth trees and dreams.  Over the course of time, we have seen the transformation go from a yard that housed not even a place for Buffy to poop and pee, to many places for children to play and grow-up, adults to luncheon, retreat, tinker and entertain, and the gardener to grow vegetables rivaling those found at the Farmer’s Market.  There is a cleverly designed tree house, an elaborate garden and potting shed, a trellised patio out back with trickling water, beautiful plantings and a resident frog.  There are large trees, two in particular, that in the Summer are the anchoring points for a big screen, where movies are played for a gathering of neighbors, family and friends.  There is a water feature that was built between a neighboring house that resembles a woodsy brook that you’d never know hadn’t been there a hundred years.

But, oh what a garden has transpired.  The first time I encountered it, the vegetables were limited.  There was cabbage, very large and obnoxious looking; yet I suspect they were good.  There was kale.  This, before kale was the “it” veg to eat.  I knew not why someone would want to eat it, let alone grow it in their yard?  There it was though, not particularly interesting to me, then.  Ornamental perhaps?

On one particular visit to their house for dinner, I was taken aback by the progress.  The little garden that once was made up of a strip of property in the proximity to the length of their (long) kitchen, had suddenly become, without my knowing, a white picket fenced area, encompassing actual square footage in their yard.  Christine took me on a mini tour (because it was a mini footprint, but impressive), yes it was.

Quite some time has passed now and it is on the rarer occasion that we make it “on island”.  In the following years though, while we were still somewhat regular spectators and participants, their adjoining neighbor became family, the toddlers became kids and the kids became adolescents…the garden shed was built and the tree house was erected.  There was a dog now, other than our own, that graced the property and he (Snowball) has an orchestrated place to poop and pee.

If trees could talk, they might tell us of the nights that the neighboring families’ children came back and forth with my nieces and nephew, in happiness, in tears, and sometimes in the middle of the night.  The trees might talk of teenage gossip, pubescent fears or the story of a comforting marriage of two homes.  The trees might suggest that this was a place, in modern times, with old-fashioned values and good people.  They would also be grateful, the trees, for the love that sprouted around them and the edibles that nourished the ones within.  For that, Tom and I are happy too.

_PS_1 spoon not edited

We live off-island but fond memories (and occasional visits) still languish in our minds.  Most recently, my Mom, on her recent visit (to them, via our house) brought us home a gift from Christine; the most beautiful bouquet of hydrangeas, each stem capped in a plastic vial of water (a bouquet which made the most glorious appearance in our living room to welcome in the last of the decreasing summer sun) and a large bag filled with kale.  The most beautiful and tasty kale.  And chard. Gorgeous chard.  And tomatoes, so sweet and perfect, they were oooohed and awed upon for the appropriate amount of time before the first one burst and the fruit flies laid claim.  At this point, and not a second too soon, I had the will power and inclination to quit hoarding them for that most appropriate meal (which should always be now), and just dig in eating them raw, with reckless abandon.  So reckless, I will not share the details.  The remainder (because there were many) found their way into a most delightful fresh soup, recipe found here.

From the greens, among other things, I made soup!  Green soup…and ham.

PS_egg in soup1

 

(Almost) All Green Soup
makes approximately 12 cups

As you will find, if you continue to read what I write (in the future, and I hope you do), I am reluctant to give up a good thing…I like to dream.  I like to think about what might be best rather than what would be easiest (at the time).  So with the abundance of kale and chard (still) stored in my crisper, waiting for that perfect purpose, I decided to make soup.  Mostly with the chard, whose beautiful leaves had begun to wilt.  I had used some of them previously, in a sauté with our steak and one with our fish.  I had planned to wrap them over true cod, stuffed with bacon and leeks.  I had thought of mixing them in with ravioli and then thought of layering with eggplant, red peppers and veal.  I had imagined them as forming packets of ground lamb, co-existing with coriander, sweet onions and chopped kale.  I did though, use some to wrap my tuna salad, some to wrap my hummus, and it made its way into Tom’s turkey with cheese sandwich (surprise!).

This soup was a finale to the wonderful gift, harvested from that, now abundant, garden on Bainbridge.  The soup contains almost no fat and is vegetarian, if you leave out the ham bone I decided to throw in (used to flavor another soup effort, simultaneously occurring).  It makes more than one family could possibly eat (unless you live at that house in Bainbridge I spoke of with the two families and friends sharing the meal…but perhaps more than enough even then).  I will be freezing mine, in single serving portions, to eat for lunch at my whim.

The flavor is slightly spicy yet humble and earthy.  The coriander is apparent and the unmistakable texture of lentils adds enough weight to the soup that it tends toward the comfort spectrum rather than the light and healthy.

The health benefits are worth mention though.  There are so many green things in here, it should qualify for LEED (sorry, occupational reference).  It also contains onions, many, many onions; no feeding this to your dog(s), sorry G & B.

Chard:  Has a low impact on blood glucose, making it an excellent choice for diabetics (Linda, please take note of that and stuff it into Dad’s food, shhhh).  (a) Chard stalks: are high in glucosinolates, causing them to be a good thing for inflammatory  purposes, especially associated with surgery (pay attention Dad; I will be sure Linda is aware (heh, heh)).  (b) Chard greens: pack cartenoid which is good for your eyes and vitamin K, which is an excellent way of boosting your cardiovascular health (the stalks contain this too).  They also contain a high level of oxalates, which if you have kidney problems, should be consumed in moderation.  Consult your doctor for concerns.
Kale: Lowers your cholesterol!  Steam your kale for the best cholesterol benefit (darn, I like mine raw and massaged; still cholesterol lowering but not as much as steamed).  Steaming kale helps the fiber components to bind with bile acids which in turn help them to extract more easily (lowering your cholesterol).  Kale is also beneficial in regulating detoxification at a genetic level.  It can help with inflammation and oxidative stress.  Who knew? (Apparently everyone but me!)
Carrot greens:  Are not the tastiest eaten raw (unless you are a bunny or love bitter, herbacious and stringent, which I do) but they do pack this soup with additional vitamins A, B6, C and K, plus folate, manganese, niacin, potassium and thiamin.
Celery:  Is packed with antioxidants which protect against oxygen damage to our cells, blood vessels and organs.  The pectin-based polysaccharides in celery help to protect the stomach lining from ulcers.  However, this nutritional value is better when the celery is steamed or eaten raw rather than boiled.
Cilantro:  Is a member of the carrot family.  It helps to relieve intestinal gas pain, helps treat headaches, coughs and mental stress.  Cilantro also helps combat lead and other heavy metal toxicity (it is even being studied as a natural purification agent for water).
Parsley:  Is great as a digestive aid, natural breath freshener and more…

…I could go on, but I won’t.  You get the idea.

So, if that’s not reason enough to eat this superstar, healthy soup, eat it because it is just damn tasty (personal opinion, of course)!  You can wear it plain or dress it up with a spoonful of scrambled eggs, a dollop of plain yogurt or, better yet, a topping of tender pulled ham.  If you feel indifferent or curious, try mixing all three (green, eggs and ham!).

INGREDIENTS

1-2 TB olive oil
1 cup chopped onions
1 TB chopped garlic
1 cup chopped carrot (+ the greens if still attached, stems removed)
1 cup chopped celery
1 TB chopped jalapeño
2 cups sliced leeks
1 cup green lentils
2 tsp ground coriander
4 tomatillos
2 kale leaves, stemmed
12 oz chard leaves plus their stems, chopped
Sprinkle of sea salt over greens
2 TB lime juice
1 large bunch (2 cups) coarsely-chopped green onion
1 bunch cilantro, stems and all
1/4 cup fresh basil leaves, stems removed
1/2 cup fresh parsley, stems and all
Ham bone/shank

In a large stockpot, heat the olive oil and sauté the onions, garlic, carrot, celery, jalapeño, chard stems and leeks until beginning to soften.  Turn down the heat to simmer and let them sweat until the leeks begin to melt, approximately 15 minutes.

Add the lentils and coriander. Stir to combine.  Add the tomatillos then lay the chard leaves and kale on top.  Sprinkle a little sea salt and squeeze the lime juice over the greens, cover and let cook over low heat to let them wilt and soften, about 10 minutes.

PS_cooking

Add the green onions, carrot greens (if using), cilantro, basil and parsley.  Add the stock, water and almond milk.  The liquid should mostly cover the greens but not overwhelm them.  Add a little more liquid if you feel there is not enough.  At this point, if you are using the ham bone/shank, tuck it into the liquid.  Again, this is optional and while I think it does improve the flavor, it would be just fine without it if you prefer to stick to vegetarian.  Bring this to a simmer then cover with the lid askew.  Let cook over low heat for an hour or so to really draw out the flavors.

Let sit in the pot to cool enough to handle.  Transfer the soup, in batches, to a blender or food processor (I used my Blendtec).  Purée until very smooth.  You should have a very large bowl filled with soup when you are done.  Squeeze in the juice of one lime and stir.  Serve piping hot.

If you would like to add a little texture, mix in some additional cooked lentils.  For a heartier soup, stir in some of the meat from the shank.  Another suitable garnish would be crispy bacon pieces; so many choices, so much soup…

 

PS2_baked egg 5

You can even eat it for breakfast (or this would make an equally satisfying lunch, dinner perhaps?).  Simply heat the soup and ladle it into an oven-proof dish.  Top the soup with a sunny-side up egg, a thin slice of gruyère and tuck in some thinly shaved ham.  Broil until the cheese melts then dig in.

And a happy birthday to my blog friend, Angie.  In honor of your birthday, I made green, eggs & ham!  One Sue(ss) two Sue(ss), happy birthday to you (to the tune of the birthday song, of course!).

Salad of Duck Confit, starring: Strawberry and Fig

02 Saturday Aug 2014

Posted by in the kitchen

≈ 19 Comments

Tags

, ,

PS

Everyone knows that Fig and Duck can sing a nice song and that Arugula hits the same nutty note time and again.  Strawberry and Chèvre hit both the high notes and low notes, leaving plenty of room for Fig and Duck to chime in.  It is Onion that can sometimes venture off-key.  However, choose an already sweet one from Walla Walla or Maui and it is sure to fit in.  Macerated in a little vinegar and tuned up with olive oil, the band gets together and plays a nice gig called, “Summertime, Salad, Strawberries and Fig”.

They will be performing (as an encore) this weekend over at Angie’s weekly party, Fiesta Friday.

Salad of Duck Confit: starring Strawberry & Fig

Serves four – six

When making this salad for just Tom and myself, I usually still use the same proportions for the vinaigrette; it can be used throughout the week for other salads or to drizzle over fish.  The amount of strawberries, figs and onions you macerate can vary depending on how many people you are serving.  Any leftover onions are delicious on the grill to serve with your next meal (I just grilled my leftover onions last night and served them with our hanger steak).

INGREDIENTS (for Vinaigrette)

7 cleaned, quartered strawberries, stem removed
1 knob butter
1 tablespoon champagne vinegar
1 pinch fleur de sel plus pepper (
2 teaspoons honey
1/4 cup olive oil

INGREDIENTS (for Salad)

4 qty. 1/4″ slices, sweet onion (such as Walla Walla) cut into large pieces
4 figs, cut in half then quartered
7 strawberries, hulled, quartered
6 qty. 1″ x 1″ pieces of bread. Brush with olive oil and grill to just golden each side (1-2 minutes each side depending on grill). Do this in a sauté pan if grilling is not an option.
2 ounces chèvre
2 duck confit legs, meat removed from bone (skin and excess fat reserved for another use)
1 bunch arugula, cleaned and spun dry

PREPARE (the Vinaigrette)

Sauté the 7 strawberries in butter a minute or two until they are slightly loosened. Add the sparkling wine or prosecco and continue to cook until some juices from the berries release. Reduce this down to about 3-4 TB liquid (it will be pinkish in hue).

photo 7

Transfer the mixture to a chinois and squeeze the liquid into a bowl.  You should have about 1/4 cup liquid.

photo 4

Add the vinegar plus whisk in the oil.  Season with sea salt and pepper.

PREPARE (the Salad)

Add the cut onions to the vinaigrette, along with the cut figs and strawberries. Cover with a lid (or wrap) and let sit to macerate for a 1/2-hour or so, (seasoned to taste, with a little sea salt and pepper, if needed).

Brush the bread cubes with olive oil and grill them until slightly golden on each side (1-2 minutes per side).  Alternatively, you can do this in a sauté pan.

Heat the duck confit on a piece of foil in a 350 degree oven until just warm, approximately 5 minutes.

PS full plate 2

TO PLATE

Mound a small pile of arugula, tightly, on the center of each plate. Top with a crouton.

Using a spoon, drizzle some of the vinaigrette over each mound (mindfully saving a little for you… for later, in a jar). Using tongs, divvy, the onion pieces, strawberry slices and fig quarters among plates.

Divide the duck meat among the plates, tucking it in in with the fruit.

Crumble over goat cheese. Enjoy.

photo

Last one to the party misses out on the duck!!!

The Burger that “Loafs” About

18 Friday Jul 2014

Posted by in the kitchen

≈ 24 Comments

Tags

, , ,

buddy selfieI asked Buddy to take a picture of the burger but he took a selfie instead…

PSginger close up burger…his sister was only slightly amused.

I like to give my friend Piotr a hard time. I don’t do this to be mean, but just because he is so easy to tease. The first time Tom and I ate dinner at his house it was admittedly good, despite his self-proclaimed inability to cook. Good in a no-fuss, pleasantly simple, but tasty sort of way. Having (then) recently rejoined the ranks of bachelorhood, he had just moved into the house, had no furniture (literally) and very few dishes. He did have a sheet pan though, and it was filled with chicken, plenty of it. We all stood around the long (very long) kitchen island that serves as his hub, munched on chicken thighs, ate salad, drank wine and became friends.

Now, “P” (that’s what we call him), doesn’t entertain often but you can be assured when he does, one of two things will be served, chicken or salmon, and sometimes both. He’s the kind of guy that likes a routine and cooks what he knows, which is wise for company (I could learn something from that,preaching it often as I do). I am pretty sure he only knows how to cook in large quantities and has a hard time adjusting to the size of the crowd; not sure if that is a one-size-fits-all type of deal, or a more-is-better guy kind of thing.

But I admire him putting it out there and every year he throws a party for the anesthesiology team at the VA Hospital where he works. This year, by request, he made bison burgers. I was surprised to hear this, thinking outside his comfort zone and all, but then I found out chicken was on the menu as well. Baby steps.

After the party was over “P” stopped by our house bearing a platter of watermelon, cherries and cheese (yum). It was a hot, lovely, only-in-July NW week and (regardless of that) we were out on our deck in the shade, so he pulled up a chair and we chatted a bit. Me being me, began asking about food, which brought us to this – he did not have a bowl big enough for mixing 5 lbs of bison. To this I expressed my surprise that he formed them himself rather than buying pre-formed patties? “No, no”, he said. “You must form them with love. I mixed in the onions, the parsley, egg and breadcrumbs….” This is where I interrupted him (me being me). He was not describing burgers; he was describing grilled meatloaf, I told him. As I razzed him and gave him a hard time, I remembered that I do like meatloaf and I’m sure it was quite good. So, with my motivation being part inquisitive, and part proving my point, that night when he left I set out to make a burger that loafs around and right alongside, a meatloaf that cooks in it’s pan (so basically, I set out to make meatloaf disguised as a burger).

As an aside, later that same night, we found additional goodies surface on the deck including a bowl of green salad with many vegetables, plus beer (!). And ironically, cucumbers in the salad. What?! I had been bitching about not having cukes all weekend. I even mentioned how nice it would be to see if on some crazy notion “P” might have some and then I would not have to go to the store. I, of course never asked, because I never thought he would have one… turns out he did! Goes to prove, you just never know until you ask.

“Loaf” burger

This makes three+ burgers, sliced loaf enough for three sandwiches (or two dinner servings). This is all relative of course, to appetite, size of person feeding and multiplication (was math your strong suit?). You might notice this yields an odd-sized portion, because of course, it was a “proving a point” experiment…

PS2burger on grillIt’s not pretty but…

Also, I had no bison on hand so I used grass-fed beef instead. I had no parsley, hence oregano. No white bread allowed, so whole wheat breadcrumbs instead. Since my tray of watermelon “P” brought us sported a wedge of Stilton, I decided to mix this in too. Obviously, you can use my experiment to form all patties or all loaf, your choice.

1. 4 lbs ground beef, ground bison or a combination of the two
1/4 cup chopped sweet onions
1 tsp kosher salt
Many grinds of fresh pepper
1 egg, whisked (3 TB for burgers, the rest reserved)
1/4 – 1/2 cups bread crumbs (1/4 cup for burgers, the rest reserved)
2 – 3 oz Stilton or bleu cheese, crumbled
3 TB chopped poblano chili
1/4 – 1/2 cup chopped soft herbs (I used oregano, summer savory and chives)
3 TB organic ketchup

1/2 cup purée of roasted tomato, balsamic and onion (all reserved for the loaf)

Mix the meat with the rest of the ingredients, holding back on the egg and breadcrumbs as mentioned above, as well as reserving the tomato purée.

Form three patties, 5 oz each. The remainder goes to baked loaf.

Form the remaining mixture into a loaf shape set over waxed paper. Pour over the remaining whisked egg then scatter with more bread crumbs. Pour over the purée of roast tomato and then carefully transfer to a non-stick loaf pan (sans waxed paper).

Grill the patties on a hot, oiled grill, 3-4 minutes per side. I like to grill slices of onion at the same time.

Cook the loaf pan, alongside the patties, on the heated grill or in a 450-degree oven for approximately 30-45 minutes, or until cooked through. Let rest 10-minutes before slicing. Served on toasted bread with caramelized onions and perhaps a little barbecue sauce, it would make (and did) a mean sandwich!

After our dinner, I packed up the “loaf” burger I made for “P” along with a few slices of the the MEATloaf and texted him to see if I could bring it over. No reply. He had already gone to bed. 8:30 pm. Good boy (school night and all).

The next morning, my text had been answered (at probably around 4:30am), to which I tardily-replied (bad girl). When we came home that evening, there was a cooler on our back porch housing the frozen “loaf” patty I requested in exchange for the one I made for him (it was necessary to compare, don’t you see?).

coolers

Hmmm… ya think someone ought to remind him that his salary affords him the ability to buy a new cooler all this time later? Take note of the blackened out name before his; I bet Sue has one that is not chewed on by critter. Again, all in good fun.

I removed the patty from the cooler and replaced it with the patty (and loaf slices) I had made. I then put the cooler back on “P”‘s porch (since he was not home) and sent him a text.

photo 1

textMy message to him is in green.

What?! He thought I thawed his burger, mashed it up and put it back into a completely different shape (1/2 the diameter and twice the height), placed it in a bun, with cheese, and grilled onions and called it my own?! We’re still laughing, and mean absolutely no offense to those with English as a second language. Not your burger to me, but a burger from me to you. Lesson learned on my end, I’m a putz.

Oh yeah, druuuuuumm roll please. Yes, this tasted good. Still, I am a purist and will stick with my way when I put burger to grill. However, there are many of you out there that have an opinion and I would love you to chime in. Do you make your burgers with breadcrumbs and egg or do you consider this an infringement on the sacredness of a burger and teetering on meatloaf? This inquiring mind wants to know. Oddly enough, I had never considered this an option a mere week ago. I’m growing, I’m changing…

So, since these were made because of a party, it seems fitting to bring them to a party – Happy Fiesta Friday everyone. Join Angie over at the Novice Gardener for more good things to eat, Hilda and Julianna will be greeting guests too. Ginger and Buddy are sitting this one out.

hammack

 

 

 

The quick little “big salad”

11 Friday Jul 2014

Posted by in cooking basics, the kitchen

≈ 28 Comments

Tags

, , , ,

20140710-223137.jpg

I set out to make a small salad to supplement our dinner of leftover fried chicken (yum, yummy, yum). I began with various lettuces, growing in my “garden” (read pot, sitting on my patio table), then, because they looked lovely, I picked a few snips of fresh herbs as well as fragrant chives to layer over and toss within. I found myself boiling an egg, which sounded, yum; perhaps because I had just purchased sweet Canadian shrimp meat that I was toying with setting on top (of the salad). A small handful of baby tomatoes, sliced, slowly began building it up, mushrooms (thinly cut) and corn, (shaven from it’s cob). A large crumble of blue cheese (Pt. Reyes, Oregon) mashed into a bowl of freshly squeezed lemon juice, ground pepper and green onions dissolved lovingly into a puddle of buttermilk. When we sat down with wine poured and ready to dig in, the ensemble looked rather large and I said, “Looks like the big salad”. Tom, being who he is, pulled up this clip on his phone (or click here for a short version). Enjoy!

20140709-132154.jpg

Buttermilk Bleu Dressing

Freshly made bleu cheese dressing is a bleautiful thing, it is not only great for dipping, with carrots, cauliflower and fried chicken (or fried gizzards for that matter) but is also a nice way to enjoy a salad of crispy greens on a warm summer evening. No hydrogenated, overly processed ingredients required.

Full disclosure: I have made this for years and have, at a few points in time, written the quantities down as I make it but…this is not one of those times and I am just guessing here…. As with most dressings, it does (loosely) conform to the typical rules:
1. Use a 1:3 ratio of acidity to fat.
2. Garlic and onions are well served soaked first in the acidity, even if just for a few moments prior to adding in the rest.
3. Taste, adjust, taste, adjust….instinct.
3. Salt, pepper & sugar are to taste. If too salty, add more acidity, if too tart, add more sugar.
4. Whisk the fat with the acidity to emulsify. Adjust consistency as desired.

Specific to this dressing rules:
1. The buttermilk, bleu cheese and sour cream will knock out the typical 1:3 ratio rule but as a rule of thumb, I would use 1 TB sour cream and 1 TB lemon juice for every 2-3 oz cheese. The buttermilk is used to thin the dressing and quantities can be altered depending on your desired thickness (perhaps 3-5 TB for 2-3 oz cheese).  Also, I always use low-fat buttermilk since that is more readily available to me.
2. If using shallots, soak them in the acidity (lemon juice), if using green onions, add them in at the end. Use more green onions than you would shallots (perhaps 1 TB chopped shallots for 2-3 oz cheese)
3. Soft herbs are good in very large quantities (and multiple varieties). This go ’round I did not put them in the dressing, as I usually do, but rather tossed them in with the lettuces (the dressing keeps longer this way + I was lazy).

INGREDIENTS

Lemon juice
Diced shallots or chopped green onions
Fresh ground pepper
Raw sugar to taste

Good quality bleu cheese
Buttermilk
Sour cream
Mix of fresh soft herbs, chopped

PREPARE

Combine the lemon juice with the shallots, fresh pepper and sugar (just a pinch to start).

Crumble in the bleu cheese and mash with a fork. Add the sour cream and mix well. Drizzle in the buttermilk to thin and bring the dressing to the desired consistency. Mix in the herbs.

“Big” Bleu Shrimp Salad

This can be as little or “big” as you like (and no, Dad and Linda, I’m not referring to “big blue” the suburban).

INGREDIENTS

Mixed lettuces (from your garden if you have), cleaned and patted dry

Hard boiled egg, peeled and cut in half (1/2 per person)

Cherry tomatoes, cut into quarters (2-3 tomatoes per person)

Crimini mushrooms, thinly sliced (1-2 mushrooms per person)

Freshly grilled corn, removed from the cobb (1-2 TB per person)

Green onion and mixed soft herbs, chopped (even if you added to the dressing)

Fresh ground pepper and sea salt to taste

Buttermilk Bleu Dressing to taste (see above for “recipe”)

ASSEMBLE

Squeeze a little lemon juice over the lettuces then lightly sprinkle some sea salt and grind fresh pepper over. Carefully toss with your fingers (you may toss some dressing in too, if you like, but be gentle and stingy so as not to make soggy).

Divide the lettuces among individual plates. Spoon over a few bits of dressing then layer on the vegetables and pile the shrimp meat in the center, slightly scattered; place the egg half on one side. Sprinkle with green onions and herbs and grind over more pepper, if desired.

I used to swear by our (local) Oregon shrimp meat that can be had fresh, for a short bit of the year. I have been having a harder and harder time finding it to be as fresh as I would like (it is delicate, for sure) so one day, on the recommendation of my trusty fishmonger’s at Gemini Seafood, I purchased the Canadian shrimp meat. It is as delicious and sweet as they said!…some day, I’ll have to tell you the story of how Ginger became our head “shrimp-tester”. Until then, just know that she endorses this statement (and will be telling everyone over at the Novice Gardener’s shin dig. For sure she will let Selma, Hilda and Indu (the co-hosts) know about these yummy shrimp (and for now, we will offer this to Angie as the elusive “blue fish”).photo 5

 

A Mixed Bag

25 Sunday May 2014

Posted by in the kitchen

≈ 28 Comments

Tags

, , , , , , , , ,

20140524-185239.jpg
This one is a bit of a habberdash… A rambling on of inspiration, process and results. You can skip to any of the below recipe ideas, all stemming from a healthy baked falafel from Frankie’s Feast posted last week (and skip the why, what and why, what and why… Like reading a book from the end)…

Or… You could go with my reasoning behind what I did and still end up with some taste ideas and more insight into my scattered but methodical thoughts; your choice (I will not judge, nor wish to be judged).

Ready to read on? Or skip to the end now…where you will find my entry to the Fiesta Friday Challenge #1.

Here go my ramblings:

A Simple, Happy Dinner of: Baked Falafel Wrap + Beef & Lamb Kebab Wrap, both filled with Hummus, Tzatziki Sauce and Cauliflower Tabouli:

I really like falafel but usually less to do with the actual falafel and more to do with it being something fried, set on a delicious envelope of soft, succulent flatbread with the hummus, onions, caramelized onions and added goo.

The falafel has always been a mystery to me (how to make) and is usually in the camp of fat fried, fast food (disguised as healthy). I have never made falafel, only felt the guilty pleasure of eating them when the junk food/chickpea crave kicks in (chickpeas are healthy, the craving is not).

Last week, I had the pleasure of reading “Baked Falafel with Cauliflower ‘Tabouli'” posted on Frankie’s Feast. I was so intrigued with her descriptions, both of the falafel and the tabouli (made of cauliflower), that I was prompted to immediately set out making both of them that night (which I typically don’t do). As it was, I had too many thoughts about what to make for dinner that evening and no actual cravings; until I read this.

So, off I went, to make a batch of chickpeas (you can make my basic recipe here, or use canned).

While the chickpeas were cooking, I walked Ginger and Buddy, good for all of us souls. When we returned, the chickpeas had finished pressure cooking, so I seasoned them and off we went to the market (for parsley, cilantro and turmeric). I also picked up ground (grass fed) beef and ground (grass fed) lamb, to make a variation with meat (yes, yet another kebab).

Now, as Frankie mentions, the falefal and tabouli both are simple, inexpensive and healthy. They are also vegan and gluten-free (not a high consideration for our table but worth mentioning for sure). So to combat all this healthy simplicity, I decided to throw in some meat, in the form of kebab. I was not sure how I might season the kebabs so I decided to think on that while I began making the falafels. First order of business is to throw the ingredients into the bowl of a food processor and “whiz” them up. Stop. I had an idea. If I were to “whiz” up the seasonings, plus onion, garlic and lemon juice, I could extract a bit of that mix to add to the meat. So I did, 2 TB in fact.

I proceeded to make the falafels as directed, rolling them up into bright little balls (I upped the quantity of turmeric and herbs intensifying their color).20140525-080745.jpgOkay, so not perfectly round. Sorry, no pictures of them cooked.

They were meant to cook for 20 minutes with a spray of water to crisp up the edge but mine needed a bit longer and a small brush of olive oil to come out just right. Perhaps because I used freshly cooked chickpeas rather than canned (different texture?) or because I used extra lemon juice (more moisture?) or…(insert a number of scientific reasons here), or just because that’s what I did. No matter, The falafel was herbaceous and moist with just the right amount of tooth. Thanks Frankie, I will be making these again and again.

The cauliflower tabouli (Frankie’s brainchild), so healthy and creative, was a perfect partner to eat solo or tied up in a wrap. The falafel was, in itself, addictive, but the kebabs, (a combination of ground lamb + beef mixed with the extracted falafel seasoning, formed onto skewers and grilled), were addictive as well.

I told Tom (a chickpea skeptic), “I’m gonna give you one falafel and one kebab wrap”. He looked at me and said (deadpan), “Okay, but what are you gonna do with the rest of the kebabs?” Right next to Ginger and Buddy, he is my Muse too (occasionally). But I had a HUGE belly laugh on that one. Felt good.

Baked Falafel adapted from Frankie’s Feast

INGREDIENTS

1 medium sweet onion
2 large cloves garlic, peeled
1 TB ground cumin
1 tsp ground “Chez Stacey Seasoning” (I roast coriander seeds, peppercorns and sea salt, then grind for my standard “seasoning”) or just use ground coriander plus grind in some pepper.
1 tsp ground turmeric
½ tsp salt
Juice of 1 lemon
1 cup parsley, leaves and stalks, loosely packed
1 cup coriander, leaves and stalks, loosely packed
2 1/2 cups, cooked, drained chickpeas
Olive oil for brushing

PREPARE/COOK

Pre-heat oven to 350 degrees.

Add all of the ingredients except chickpeas and herbs to the food processor, process to combine. If you are making the kebabs, extract 2 TB of this mixture and set aside in a medium bowl.

Add the chickpeas and herbs to the processor and combine well. Adjust seasoning as needed. If you are making the kebabs, extract 3 oz. of this mixture and add to the bowl with reserved seasoning.

Roll the remaining mixture into small, spoon-size balls and place on a non-stick baking tray. Brush lightly with olive oil.

Bake for 30-40 minutes or until cooked through; soft in the middle and sporting a crusty outer edge.

Lamb + Beef Kebab (this recipe counts on your making the falafels as well)

INGREDIENTS

4 oz grass fed ground beef
6 oz grass fed ground lamb
2 TB reserved spice/onion mixture from “falafel mixture”
3 oz reserved falafel mixture from “falafel mixture”
A sprinkling of spelt flour
Olive oil for brushing

PREPARE/COOK

Combine all ingredients and in small handfuls, form oval rolls to thread through skewers for future grilling and sprinkle with spelt flour. Brush with a little olive oil to prevent sticking to the grill.

20140524-200556.jpg
Grill on a hot, oiled grill for approximately 4 minutes each side until cooked through.

Cauliflower Tabouli (recipe from Frankie’s Feast + added bonus: pup friendly).

INGREDIENTS

½ head of cauliflower
1 cup fresh Italian parsley, coarsely chopped
A handful of cherry tomatoes, finely diced
Juice of 1-2 small lemons
Salt and pepper to taste

PREP

Place the cauliflower and parsley in the rinsed bowl of the food processor and blend until it’s somewhere between the size of rice and cous cous. Mix in the lemon juice and tomatoes. Season with salt and pepper.

Easy Tzatziki Sauce

INGREDIENTS

1 cup plain yogurt
1/4 cup loosely packed, fresh dill, chopped
2 TB lemon juice
1 TB grated Parmesan cheese

PREPARE

Mix all ingredients together.

Falafel Wraps & Lamb + Beef Kebab Wraps

Grill 2 naan rounds per person to just heat through and brown slightly.

Spread with a layer of humus (I will post my hummus recipe soon, or use a good quality store-bought version), a thin layer of cauliflower tabouli. Then, for each person, add one skewer meat to one naan and two or three of the falafels to one naan. Drizzle with easy tszitiki sauce. Each plate gets one of each kind. Yum yum!
_______________________________________________________________________________

So here we go… The Fiesta Friday Challenge #1:

I was so going to give up! Why would I try, with so many more creative cooks that are working so well with yeast? I am not an expert in yeast. In fact, other than the incredible “no knead bread” from Jim Lahey, I don’t really even use yeast. I eat bread (plenty of it), and drink beer (less of that; leave that to Pete). Yet, I did tell Angie I would enter something and actually, getting comfortable using yeast, was quite the point.

I am not one to go back on my word. So, as I thought about dropping out (Friday, a mere days from the deadline), I decided to make cake using yeast. I had bought a packet (x3) of dry yeast, for just this occasion. It was the end of the challenge come Sunday. I was worn out from work and sat in my lounge chair at home, contemplating my choices. I could take a nap (yes, yes); I could just vacate my thoughts. I could clean my house, or at least clean my closet. I could make a great dinner (except I had a great dinner already prepped). I could work on a post,…or work on my entry for the challenge. I kept channeling Tom’s words, “this is not your strength”. True, true, so true. I don’t bake, I don’t brew. Yeast tends toward a chemistry, methodical bake-thing. I am not a chemist, no. Chemistry is tricky, yes. I should not opt in.

I do like pancakes, and am now… curious. What happens if I just make them with yeast? I have ricotta; to add lemon curd would be good. When I went into production though, the ricotta was sour. I did have some cooked chickpeas, perhaps I could do something with them? Maybe not.

I aimlessly began to stir together three healthy flours and one specialty flour. From there, I was led to move into the fridge and unleash the chickpeas. I was still unsure where it would lead.

I needed to go to the market to buy more dinner supplies, so I quickly made my decisions and you are now left with my results. I am happy with how they turned out. Surprised, actually. I was ready to rid of this experiment, to my neighbor, Piotr. Still should I suppose. We are now full. Knock, knock…

Chickpea, herb and yeast experiment to equal: (12) falafel and feta Madeleines appetizers & (1) Herbed Chickpea Yeast Cake.

This is good for the multi-tasker or decision-making impaired because it results in a combination of eats. Incidentally, I have something to offer Fiesta Friday #17 as well as an entry for the Fiesta Friday challenge #1.

INGREDIENTS

The Base:
1/3 cup each, spelt flour, chickpea flour, whole wheat pastry flour
2 TB mesquite flour
1/2 tsp kosher salt
1 packet dry yeast (I used red star)
1 cup buttermilk
1/4 cup olive oil
3 TB shredded fresh coconut (I happened to have one in my fridge, you might be able to use dried coconut with equal results?)

The “Falafel”/”Mix-in”
1 can cooked, rinsed and drained chickpeas (I decided to save my freshly cooked chickpeas for a salad in case this was a disaster)
1/2 cup each, loosely packed, spring onion greens, cilantro, Italian parsley
1/2 cup loosely packed, mixture of fresh basil and oregano
Juice of 1 small lemon
1/2 tsp each, kosher salt, turmeric, cumin

Additional garnishes & enhancements for the cake and Madeleines

Several ounces good quality, French Feta cheese
1 medium sized tomato, sliced thin
1/4 cup par-boiled English peas (without their pod)

PREPARE/COOK

Mix the flours, 1/2 tsp salt, and yeast in a medium bowl. Mix in the buttermilk, olive oil and coconut. Cover this mix with plastic wrap and a dish towel. Set aside in a warm, dark place for 2 hours.

After two hours, it will have changed from very liquidly to somewhat glutenized. In other words, a little thickened and sticky. It will not look like bread dough, though it might have if I waited 10 more hours but I was quite inpatient and experimental.

Add the “falafel”/”mix-in” ingredients to the bowl of a food processor and process until well blended.

Now, you have a few choices: You can make all Madeleines or all cake. My instructions below though, are for making both; twelve Madeleines and one cake.

To make Falafel and Feta Madeleine appetizers:

Rub oil in the cups of a Madeleine pan with olive oil and dust with spelt flower. Fill each of the twelve cups with batter. Roll some of the herb/chickpea mix into twelve tiny balls and insert one ball in the center of each cup.

Next to each herb ball, place a tiny chunk of French feta cheese.

Cook in a pre-heated 350 degree oven for approximately 15 minutes or until done. The mini falafel will be hard, the cheese melted and the dough golden. A toothpick should come away clean.

20140525-123549.jpgA bit wonky but you get the idea.

20140525-124131.jpgServe with tomato slices and a cold martini. This will not use up all of your goods…now, onto the cake.

To make Herbed Chickpea Yeast Cake:20140524-190351.jpg

Combine the remaining chickpea herb mix with the “dough”. 20140524-190454.jpg Pour into a shallow 8″ Dutch oven or cast iron skillet (rubbed with olive oil and dusted with spelt flour). Bake for (approximately) 40 minutes in a pre-heated 350 degree oven. Tooth pick will come away clean when done.

Let cool in the pan. Carefully run a butter knife around the edge and flip over onto a plate. Put another plate over and invert the cake so it is right-side-up.

Transfer to a baking tin. Crumble feta over the top of the cake. Top with a layer of the sliced tomatoes then sprinkle lightly with sea salt.

Warm for 10 minutes in a 350 degree pre-heated oven. To serve, slice into pieces and top with chive blossoms and soft herbs.20140524-195259.jpg

20140524-195837.jpg20140524-195852.jpg
As yet another option, you could also pour some of the cake mix into Madeleine cups for bite-size take-aways. Most importantly, enjoy the eats and have fun!.

Tom tested and (actually) Tom approved (Tom is a non-chickpea advocate and skeptic healthy eater).

20140525-122527.jpgCauliflower Tabouli is pup tested, Ginger approved (you know what they say about a healthy diet…?)

20140525-134335.jpgBuddy says “hay, I amM tha STar!

I yam what I yam (but no yams here)

08 Thursday May 2014

Posted by in the kitchen

≈ 43 Comments

Tags

, , , , , ,

20140508-161333.jpg

Stuck in my head was a verse:

“So, you want to be a super hero?” (to the tune of, SuperHero by Jane’s Addiction); you might notice I had the lyrics wrong? I’m always doing that; getting lyrics wrong and getting tunes stuck in my head. Somehow this got me to thinking about spinach, superheroes being strong and all.

Spinach was overrated in my book. In my whole set of encyclopedias, in fact. I did like Popeye and all, and particularly thought it was cool that he slurped down the green stuff (without a can opener) and became strong. Believe it or not, Popeye was not actually considered a superhero (I checked), but he did get superpowers from the spinach. I was okay with being weak; no spinach for me. For a little weakling though, I was actually pretty strong.

Ironically, as I began writing this post, I overheard two co-workers talking about Popeye and debating different theories concerning the characters. It seemed quite ironic as I hadn’t thought or heard about Popeye in many, many years, yet on my iPad sat a paragraph, beginning a post with Popeye’s mention. I couldn’t help but listen in on the debate.

A very quick synopsis of what I overheard:
Wimpy was the name of one of the characters (was this my character, I thought? Was I Wimpy?).
Olive Oyl was always getting Popeye into trouble (but spinach was always pulling him out).
Was the name of Popeye’s rival character named Bluto or Pluto (they settled on the wrong name, Pluto was their choice).
The conflict between Pluto and Popeye came from Olive Oyl (what, Olive Oyl was the antagonist? So is olive oyl good or bad for spinach?).
The whole spinach power thing was “wicked cool“ (dude).

I mentioned this to Tom on the drive home, who immediately said, “Bluto, not Pluto! Pluto was Mickey Mouse’s dog!”. That’s my Tom, vault of useless (+ useful) information (especially concerning cartoons, movie quotes, 80’s music, well, all things 80’s actually), much to my chagrin. He does make me laugh.

It wasn’t until one day while lunching with my former boss, that I discovered I had been missing out all along. When she ordered us a big plate of spinach sautéed with garlic and lemon to split as an appetizer, I wasn’t quite sure what to do. She could be, um, slightly judgmental, and I didn’t want to tell her I hated spinach, when she was so certain that this is what we needed to have. I knew I would need to eat it, what I did not know was that I would actually like it so much.

It has been some number of years since then and I have been happily munching on spinach ever since. Perhaps the difference between my like and dislike of the green stuff was all in the presentation. Wadded up and popped out of a can (the visual I gleamed from Popeye growing up) along with the frozen block out of a waxed box, soggy and slimy on the plate (the actuality of how mine was delivered growing up), versus freshly-sautéed in a bath of olive oil and lemon with aromatic bits of spicy garlic.

I love the latter of the above and cook mine by first putting a few pinches sea salt and fresh ground pepper into a pan and heating it until fragrant. I then drizzle in the olive oil, followed momentarily by the garlic and then finally the spinach. My spinach is always bone dry (as bone dry as spinach goes) as it hits the pan and must be tended to quickly, flipping, tossing and thrusting about. Within minutes, the whole process is complete, producing a wilted, yet perky result.

Spinach Soup

This soup is über-healthy, delivering an extra helping of “strong” while satisfying even the most skeptical spinach naysayer.

INGREDIENTS

1 celery stalk, chopped coarsely
2 leeks, cleaned, trimmed and sliced
2 garlic cloves, peeled, chopped
1/2 jalapeño, seeded, chopped
1 1/2 cups freshly cooked chickpeas, see how I cook mine here (or canned, rinsed, and drained)
2 cups chickpea cooking liquid (or vegetable stock if using canned beans)
1 tsp cumin
1 can lite coconut milk
1/2 cup vermouth
Juice of 1 lemon (approximately 3 TB)
1/2 lb fresh baby spinach, cleaned and dried

Sea salt
Fresh ground pepper
Sprouted pumpkin seeds and fresh Buffalo mozzarella for garnish

COOK

In a stockpot, sauté the celery, leek, garlic and jalapeño in a little olive oil until soft (approximately 5-7 minutes). Add the chickpeas/liquid, cumin, vermouth and lemon. Bring to a simmer. Continue cooking for a further 10-15 minutes, until the flavors have combined nicely.

20140508-205648.jpg

Add the spinach and continue cooking until it begins to wilt; season with salt and pepper.

20140508-160845.jpg. Add the coconut milk and bring back to a simmer until the spinach is cooked through.

20140508-160935.jpg

Purée in a food processor or by using an immersion blender.

Divide among bowls and garnish with the sprouted pumpkin seeds and fresh mozzarella (soft creamy piece torn off and plopped in). Paired with a salad makes for a fine lunch. Look out Popeye, I’ve got some olive oil too!

20140508-170344.jpg

And head on over to Fiesta Friday for a dose of fun!

10LitK_50th_post

Lead and Follow

03 Saturday May 2014

Posted by in cooking basics, From the journals

≈ 31 Comments

Tags

, , ,

20140503-094849.jpg

There must be as many recipes for roasted red peppers as there are cooks but that’s okay because this is not about the red pepper, roasted, charred or otherwise. This is about the mustard (certainly not about the tuna). Okay, kind of silly I know, but typically mustard is the dance partner, not the lead. In this humble sauce though, mustard can both lead and follow. It can be assertive, or gentle but is rhythmic, if not tame. The red pepper will follow mustard’s lead or give up a twirl of its’ own without stealing the show. They can do the tango if you like it caliente, or the waltz if you prefer a little more cream. Bottom line is, this sauce is a workhorse that can do the job better than many. Since a sauce, by nature, always has a leading lady, I wanted to pair it with a real star, ahi tuna (unadorned) to show that, as in life, there is always room for more than one star in the show.

Charred red pepper mustard (sauce)

I’ve written about this here before, but didn’t give it a proper bit of space. As I often pull it out to use for a party, I felt it worthy of sharing with everyone for Fiesta Friday (to disguise the fact that the real star on the plate might actually be the red fish…ssshhh, don’t tell Angie).

There are as many uses for this mustard (sauce) as there are ideas. I like it best with fresh tuna, grilled sausage or to dress white beans. It is good with each of these separately, but all actors combined and you have a real show. It goes well with crab cakes, roast pork and grilled prawns. I’m also thinking fennel, chicken, or a seasoning for soup. Sky’s the limit – so think big and give it a whirl.

INGREDIENTS (loosely)

1 large red bell pepper
1 small paper bag
2 TB Grey Poupon Dijon mustard
2 (+/-) shakes cayenne pepper
2 TB (+/-) tap water
1 – 3 TB crème fraîche or olive oil

You can roast the red pepper with any method by which you are accustomed. I like to char mine over an open flame until very black and slightly peeling. You should have a good fan so as not to disturb the occupants of the house. When the weather is agreeable, outside on the grill works too. When the pepper resembles a charred shell, put it into a paper bag and let sweat for a good 10 minutes or for as long as you might need. Before using, remove from the bag, peel away the burnt skin and tear it into half. Remove the seeds and stem, tossing away for compost. I sometimes cut off a few slivers of the meat to put in a salad or omelette before giving the rest up for sauce (I did go to the trouble of charring this and upsetting the nose of my dogs and husband you know?).

20140503-104257.jpg

In the bowl of a food processor, place the meat of the red pepper along with the mustard, a few shakes cayenne and 1 TB water. Process until smooth adding more water if needed. Add the crème fraîche or olive oil, starting small and adding more to your taste. If you feel spicy, add more cayenne; to mellow, add more crème. That’s it; pretty simple yet the taste is complex.

20140503-095028.jpg

20140503-100607.jpg

The Dirty Dozen

19 Saturday Apr 2014

Posted by in cooking basics, From the journals, holidays, the kitchen

≈ 33 Comments

Tags

, , , , ,

20140419-100158.jpg

Why is it that we call a sandwich, when filled with mashed-up egg and drowned in mayonnaise, a little seasoning and perhaps a hint of “vegetable” (celery?) an egg “salad” sandwich? I’m okay with this, but just asking?

I also used to question the “devil” in deviled eggs. This is just something I do, question things. But some of you probably already know that, or would really rather not (know).

I am not an easy one to crack. As a child, I wasn’t one for breakfast, especially involving eggs, yet an egg salad sandwich, as well as a deviled egg was, in fact, amongst my favorites. Perhaps, to do with the mayonnaise, which by the way, I am quite fond of too. So, how is it a brother of mine, an actual sibling of the blood relation, does not eat salad dressing? Ever? As in, nope, never. I glop it on, or at least used to, before I understood the amount of effort it took to glop it back off my body. I loved the creaminess of a salad dressing which often involved mayonnaise. These days, it is the acidity in the dressing that takes priority over the cream, for me. There is an art to the perfect balance of savory to sweet, and tangy to tart. We aren’t here to talk salad though. We are here to eat eggs! Deviled eggs, for Easter (something ironic about that perhaps)?!

Into making a good quality mayonnaise, goes an egg (or two). So, why is it that to this mayonnaise we actually insert more egg, the hard cooked yolk part, to make it deviled? What is it to be deviled, again? Is it to do with the cayenne or the mayonnaise? I believe it is to do with the cayenne, but the devil is in the mayonnaise (at least devilish for our health). So now you know, this is the type of random bits of information I so often ponder.

Yet, it will not stop me from making a batch of deviled eggs for Fiesta Friday (because it makes good party food) and another batch for Easter (because it makes good Easter food). Plus, Tom will insist on coloring eggs and what else am I going to do with a dozen hard cooked eggs (rhetorical question)? The first batch will be clean (I am sure you are relieved). The second batch will be dirty; from the stain of the dye soaking through (kind of festive though).

I like a good old fashioned deviled egg as much as the next person, but if we decorate the outside of an Easter egg, I think it only fair to decorate the deviled egg too, so I usually dress them up a little. I also like to crank up the flavor without getting too wild; (truffle oil will sneak into the ones going to the party; not Tom’s favorite). Tulip petals are their Easter dress.

20140419-104728.jpg
Deviled eggs, Chez Stacey style

I’ve shed my need for so much mayonnaise, so to lighten things up, I now use plain yogurt (the local kind) to make it creamy. I love the addition of truffle oil which is a natural partner to an egg. Tom continues to proclaim himself a non-truffle eater so I fill his eggs first then add the truffle oil to the mix (for me and any other guests that might be joining). Truffle oil is strong, so adjust the quantity to your taste by adding it a few drops at a time. If you have fresh truffles, truffle shavings would be delicious to mix in. If you don’t like truffle, simply omit it altogether.

INGREDIENTS

6 eggs, hard boiled, cooled and peeled
1 TB Dijon mustard
1 TB lemon juice
1/8 tsp salt
1/4 tsp smoked paprika
1/8 tsp cayenne
4 TB plain yogurt
1 tsp chopped fresh chives
1 TB chopped Spring onion or shallot
1/2 tsp white truffle oil (+/- to taste), optional

For garnish: fresh chives cut into 2 inch lengths. Good quality ham cut into 2 inch x 1/8″ strips, smoked paprika, tulip petals

PREPARE

Cut the cooked, peeled eggs in half lengthwise. Scoop the yolk, out from the white and place in a bowl.

Add the rest of the ingredient and mash well with a fork.

Chop one of the cooked egg whites and add to the bowl mixing well.

Fill the center of each cooked egg white with spoonfuls of the yolk mixture.

Sprinkle with smoked paprika and top each with 2 chive strips and 1-2 ham strips.

20140419-100305.jpgTo serve, put each deviled egg on a tulip petal placed on a platter or individual plates. Admire momentarily and watch them disappear.

k e b a a a b

04 Friday Apr 2014

Posted by in the kitchen

≈ 42 Comments

Tags

, , , , ,

20140404-155136.jpgKebab, kebab, kebab

I just wanted to be able to say k e b a a a b. It’s very catchy. It sounds quirky if said with a certain twang and mysterious if an accent is used. Plus, I really do just like the way it sounds.

I also didn’t want to feel left out since it seems to be rather popular as of late. Everybody’s making them. I might not jump from a cliff if everyone were jumping but I would make a kebab…and so I did. Twice actually. I will spare you the lengthy goings on of my beet powder chicken kebabs tucked into naan with grilled asparagus and fresh mozzarella. Instead I will tell you about my, “I really want to make kebabs right now so I can bring them to Angie’s party kebab”. Kebab, kebab…k e b a a a b!

Lemony Pork Kebabs tucked in naan with spinach, hummus and green olive yogurt sauce

This pork mixture is delicious pan sautéed as well, which sometimes I make tossed in parpadelle with sautéed spinach and a quick pan sauce made with wine and lemon juice. You can form approximately 25-30 pieces from this mixture so if you don’t plan on using them all, they freeze nicely for a night when you need something quick and tasty for dinner.

I am assuming you know how to make hummus, or at least know where to buy a good one, so I am going to save my not-so-secret hummus recipe for another time (I do use a secret ingredient though). I used the humus from Whole Foods for this dish because it is actually quite good and saved me an extra step (I am picky about my humus so I was happy to find one that I liked).

INGREDIENTS (for kebabs)

1 lb ground pork
3/4 cup freshly made breadcrumbs (using olive bread will score brownie points)
3 thin slices fresh lemon, chopped (peel in tact, seeds discarded)
Juice of said lemon which in my estimation, is around 3-4 TB
1/4 of a preserved lemon
3 cloves chopped garlic
4-6 green olives (such as picholine). pits removed, chopped
2 TB Dijon mustard
1 TB grated Pecorino Romano cheese
A few pinches sea salt along with freshly grated pepper
A large wad of fresh cilantro, chopped

INGREDIENTS (to finish)

1-2 naan per person
1-2 TB hummus per naan
1 handful baby spinach per naan
1-2 TB yoghurt sauce per naan (recipe to follow)
1 kebab skewer per naan

TO PREPARE

Combine all of the ingredients for the kebabs in a mixing bowl except the salt and pepper; using your hands, gently but thoroughly mix together. Grind over the pepper and sprinkle with a little salt. You won’t need much due to the olives, cheese and preserved lemon.

Form into small balls and flatten ever so slightly.

20140404-153924.jpgOddly formed, I know.

Thread three pieces onto each skewer (I like using the small skewers). I don’t bother soaking them in water first but you may if you wish.

Over hot coals, on an oiled grate, grill the skewers approximately 8-10 minutes, until cooked through. Turn them a few times to evenly brown.

20140404-155709.jpgAs they are cooking, I grill the naan alongside.

20140404-161730.jpgI had good company.

TO ASSEMBLE

Spread the humus on each piece of warm naan. Top with spinach, then dollop over a spoonful of sauce. Place one skewer on top.

You can serve, skewer in tact, and let each person remove the skewer before picking up the naan, folding it in half to eat like a sandwich.

Ahhh, comfort food.

INGREDIENTS (for yogurt sauce)

4 green olives, pitted and chopped
1 fingertip wad of fresh cilantro, chopped (approx. 1TB)
1 tsp Dijon mustard
2 thin slices fresh lemon, chopped
1 tsp chopped preserved lemon
1 cup plain yoghurt
2 TB grated Pecorino Romano cheese

PREPARE (yogurt sauce)

Combine everything except the yogurt and cheese in a small bowl. Put the yogurt in another bowl and add the olive mixture then the cheese, adding a little more cheese to taste if needed.

20140404-162452.jpg

20140404-153613.jpg

20140404-154608.jpgWait, not so fast…

Before heading over to the Novice Gardener for Fiesta Friday, take a few minutes for a Friday chuckle.

20140404-153152.jpg I like the way he says kebab; check it out here. If you don’t want to hang around for the whole thing, fast forward to about 2 minutes, 5 seconds into it.

20140404-164613.jpgOh yeah, I forgot that an accent can also make kebab sound sexy

If you still need to finish your drink before heading out, take a look here (go about 1 minute, 45 seconds in).

Okay, now, run to the party (It’s Fiesta Friday). We are already late.