The Furious Epicurious

Molasses Cookies with 5-Spice and Ginger

2012-01-31T17:40:00.000-08:00

Another Lunar New Year treat I made last week - Chinese 5-Spice Ginger Molasses Cookies. I repurposed a friend's excellent recipe for Molasses Crinkles, and added 5-spice to the mix. The savory-sweet mix of star anise, cinnamon, ginger, Schezuan peppercorn, and fennel complement the sticky molasses and spicy ginger flavors perfectly. Rolled in demerara sugar they came out of the oven sparkling, chewy, and utterly delicious. *Warning* these suckers are buttery and addictive. Enjoy!

Molasses Cookies with 5-Spice and Ginger

2 C flour
2 t baking soda
1/2 t ground cloves
1/2 t ground ginger (I added an extra dash, since I love ginger)
1/2 t 5-spice powder
1 t ground cinnamon
1/2 t salt
3/4 t vegetable oil
1 C sugar
1/4 C molasses
1 egg
demerara sugar, for rolling

Sift together dry ingredients (flour - salt) into a medium bowl.

In a large bowl, whisk oil, sugar, molasses, and egg until well combined. Fold dry ingredients into the wet until well blended. Do not overmix!

Refrigerate dough for 30 minutes. While the dough chills, preheat oven to 375 and line a baking sheet with parchment paper.

Once chilled, spoon 1 to 1-1/2 inch balls of dough and roll them in sugar. Place cookies on the parchment lined sheets.

Bake for 8 to 10 minutes, no longer. Pull the cookies when then are cracked on top, even if they look too soft. (They'll fall while cooling and become chewy and delicious.) Cool on pan for 5 minutes, then transfer to a cooling rack. Store in an airtight container.

Dumplings

2012-01-31T17:39:00.000-08:00

I'm a bit belated in wishing everyone "Gong xi fa cai!" but better late than never, right?

This weekend I finally got around to making my Lunar New Year dumplings - Shrimp & Chive wontons and Pork dumplings. I worked without recipes, trying to pull from memory the tastes and textures I was craving. Simple, straightforward, and satisfying.

Ground pork, dried shiitake mushrooms (reconstituted in boiling water, then finely chopped), minced ginger, thinly sliced scallions, Napa cabbage (sauteed, excess liquid pressed out, minced), Xiaoxing rice wine, tamari, rice vinegar, and toasted sesame oil. Mix the filling ingredients together and scoop heaping teaspoons of filling into dumpling wrappers, sealing the edges with a slurry of cornstarch and water (I used the leftover shiitake water from soaking the dried mushrooms).

Shrimp, minced ginger and Chinese chives. On a large chopping board, pile the raw shrimp, ginger, and chives together. Chop the entire pile until the shrimp are almost paste-like and the chives and ginger are finely chopped and incorporated into the shrimp. Scoop large teaspoons into wonton wrappers and seal the edges with a slurry of cornstarch and water. The crimp the edges together to form a wonton shape.

You may boil, steam, or fry the dumplings as desired. Or to save for later, freeze on a single layer until the dumplings won't stick to each other, then put in a ziplock bag and freeze until needed.

Green Chile Stew

2012-01-02T11:14:00.000-08:00

Few things are as warming in the winter as Green Chile Stew. In New Mexico, this stew is ubiquitous, using the famed hatch chile, mixing the subtle heat from the chile with hearty pork. Cole's version is especially good, filled with veggies and smoky corn and chorizo.

Cole’s Green Chile Stew
Ingredients:
1 medium / large onion (half sweet yellow, half regular white), chopped
6 medium / small carrots, diced
2 ears corn, roasted, shaved. husks charred and reserved
6-8 garlic cloves, minced
4 medium red potatoes, diced
3 tomatoes (medium) vine ripened, diced
6 chile d’arbol
3 bay leaves
2-3 celery stalks, diced
⅓ lbs chorizo
2 lbs pork butt, fat trimmed, and cut into cubes
1 T canola oil
28 oz green chiles + liquid
32 oz vegetable stock
16 oz chicken stock

Method:
Prep all ingredients in advance. Char the corn and set aside to cool.

Brown the pork in a large stock pot over medium-high heat. Brown in batches to avoid overcrowding pan. Set meat aside. Brown chorizo, and set aside with pork.

Add canola oil to the pot with the browned bits from the meat. Add celery, carrots, onion and garlic and saute until translucent. Scrape up the drippings with the mire poix.

Add bay leaves and chile d’arbol, and heat until fragrant.

Add tomatoes, potatoes, corn, and a handful of charred corn husks, shredded into fine pieces. Add vegetable and chicken stock and bring to boil (you can add up to 8 oz of water to top off the stew, if desired). Add meat and any juices back to the pot. Simmer for 2 hours until flavors are incorporated.

Roasted Figs

2011-11-28T22:13:00.000-08:00

Late fall/early winter figs can be drier, less sweet, under-ripe. But roasted with a touch of brown sugar, balsamic, a splash of liquor and your favorite herb, and they transform into something magical. I took these beauties from my parents' tree over the Thanksgiving weekend and roasted them until sticky and caramelized - fragrant with sage and balsamic. They're perfect over Greek yogurt, on their own, spread on crusty bread, or spooned over ice cream. Experiment with proportions, spices, and cooking time, and create a delectable dish of your own.

"Snickerdoodle" Muffins

2011-11-08T19:09:00.000-08:00

My "Snickerdoodle" Muffins (recipe adapted from The Joy of Cooking)

I added a generous dash of cinnamon and nutmeg to the batter (about 1 teaspoon each), used 1/3 C packed golden brown sugar and 1/3 C granulated, and about 3/4 of a stick of unsalted butter. For the topping I combined equal parts granulated sugar and spice mix (a 'mystery' mulled-spice mix I use for candied nuts, cider, pumpkin pie, etc...). Distribute the batter evenly in a standard 12-muffin tin, then top with a generous tablespoon of sugar-spice mix and swirl gently into the top of the batter. Bake as direct and enjoy hot!

An Onion Guide...

2011-11-02T11:31:00.000-07:00

Also from Saveur... I can't get over these gorgeous images!

Onion Guide from Saveur.com

Onions...

2011-11-02T11:26:00.000-07:00

I stumbled upon this article, and thought, "sure, I'll browse it and see if it's worth the read." 10 minutes later, I had devoured the article and come out the other side with a ravenous craving to cook, caramelize, pickle, and generally revel in onions. (My neighbors are going to hate/love me.)

I have always loved Saveur. If you haven't had a chance to become addicted to their website, I thoroughly encourage you to start now.

Roots of Flavor: The Versatile, Inspiring Onion
Onions are the most versatile and inspiring vegetable in our kitchens
By Dana Bowen

Baked Mushrooms and Tofu "en papillote"

2011-11-01T20:30:00.000-07:00

Healthy, easy, delicious.

Baked Mushrooms and Tofu (adapted from The First Mess)
Serves 4-5

Note: I found that the original en papillote preparation left the mushrooms too mushy and watery, so I baked my 'shrooms and tofu on a large parchment-lined baking sheet covered loosely with another sheet of parchment. For the last ~5 min of the baking, I removed the top sheet.

12 oz mushrooms, sliced (I used brown button and shiitake)
4 oz firm tofu, diced into small cubes
1 clove of garlic, minced
1 T miso
3 T balsamic vinegar
1-2 t soy sauce
2 T olive oil
fresh ground pepper, to taste
2 sprigs of thyme

Preheat the oven to 400F.

Combine the sliced mushrooms, tofu, garlic and thyme in a large bowl. In a smaller bowl, measure out the miso, balsamic, soy, olive oil, and salt and pepper and whisk to combine. Toss marinade/sauce with the mushrooms and tofu until it is all evenly coated.

Line a baking sheet with a sheet of parchment. Place the mushroom and tofu mixture onto the paper, spread into one even layer. Place a second sheet of parchment over the top of the mixture and bake for 20 minutes. Remove the top layer of parchment and let bake for another 5 minutes or so. Serve hot over brown rice, or alongside your favorite protein.

Brown Sugar Cookies

2011-11-01T20:10:00.000-07:00

It might be November, but here in San Francisco, summer is finally in full blast. So here's my happy compromise: bake spiced cookies that make your home smell like the holidays, then sandwich your favorite ice cream between them for a nice, cool 'summer' treat.

Brown Sugar (Spice) Cookies (adapted from Joy the Baker)
Makes 2 1/2 dozen cookies

2 C all-purpose flour
2 t baking soda
1/2 t salt
1/2 t ground cinnamon
1/2 t ground ginger
1/4 t ground nutmeg (my addition)
1 1/2 sticks (6 ounces) unsalted butter, softened
1 1/4 C dark brown sugar
1 t pure vanilla extract (I think next time I might use reduced bourbon next time!)
1 large egg

In a medium bowl whisk together flour, baking soda, salt, cinnamon, and ginger. Set aside.

Place butter and brown sugar in the bowl of a stand mixer. Beat on medium speed until light and fluffy, about 3 to 5 minutes. Stop the mixer and scrape down the sides of the bowl. Add the egg and vanilla extract, and beat on medium speed for one minute more.

Add the dry ingredients, all at once, to the butter and sugar mixture. Beat on low speed until the dough begins to come together and the flour disappears. Stop the mixer and finish incorporating the ingredients with a spatula. Once all the flour is thoroughly mixed in, cover the bowl with plastic wrap and refrigerate for 30 minutes.

Place a rack in the center and upper third of the over and preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Dollop tablespoons size balls of dough onto the baking sheet.

Bake cookies for 10 to 12 minutes, or until lightly browned around the edges. Cool on the pan for 5 minutes, before transferring to a wire rack to cool completely. Cookies will last, in an airtight container at room temperature, for up to 5 days.

Choose your favorite flavor of ice cream (I used French vanilla with caramel swirl) and let soften for a couple minutes. Scoop a generous amount and sandwich between two cookies. Enjoy!

A concession to Andrew Zimmern...

2011-10-23T21:37:00.000-07:00

I have never liked Andrew Zimmern. I think Bizarre Foods is offensive, making different culture's everyday foods spectacles only the 'adventurous' Zimmern would dare try. These foods may be 'weird' to shrink-wrapped, mass-produced middle-America. But to so many people, these dishes are cultural standards.

Thus, I was hesitant when I saw this dish was from Andrew Zimmern. I didn't want to try it, since I didn't want to support something from a 'chef' I don't respect. But the many ingredients enticed me. And I caved. And it pains me to say it, but it was delicious.

So though I may regret it... Well done, Andrew Zimmern. You've done something right.

One-Pot Sticky Wings (from Food & Wine, contributed by Andrew Zimmern)

I followed this recipe pretty much to a T. My only changes were to keep the wing tips, and instead of serving these as an appetizer with lime, I made these as an entree and put them over steamed rice with some extra sauce.

Ad Hoc- Roasted Chicken with Fennel, Lemon, and Olives

2011-10-18T16:41:00.000-07:00

Yet another outstanding recipe from Keller, Cole and I made this for a dinner party a while back, and this post has been sitting in my "please write about me" pile for months. But better late than never, right? I l-o-v-e this dish. The chicken is perfectly tender/juicy, and the combination of fennel, lemon and olives is a perfect balance of savory-salty-sweet-sour. Dress it up or dress it down, however you like it: in the spring/summer it's light enough to accompany some fresh farmers' market greens, or in the fall/winter it's delicious with some toasty Smashed Baby Marble Potatoes.

Roasted Chicken with Fennel, Lemon, and Olives from Ad Hoc at Home by Thomas Keller

Heat oven to 375°F.

- 3 large fennel bulbs and 1 large onion sliced into ~2-inch by ½-inch strips
- 1 T of minced garlic
- 1 C dry white wine
- 1 C chicken broth
- 3 lbs chicken thighs, seasoned with salt and pepper

Heat a large ovenproof pan that will fit all the thighs in one layer. Sear the thighs, skin side down, until the skin is a crispy golden brown. Turn and sear the meat side. Remove thighs from pan and place on a plate to reserve juices. Reserve the drippings in the pan.

Sauté the onion in the pan drippings.

After 2 minutes add the fennel, garlic, olives, bay leaf and chili flakes. Sauté for another 3 minutes.

Add the wine and let simmer for 1 minute, then add the broth. Taste broth and season as needed with salt and pepper.

Place the chicken, skin side up, over the vegetables in one layer. Remove pan from flame and roast in the oven for 20 minutes, until cooked.

Serve hot, alongside Smashed Baby Marble Potatoes or a heap of salad greens dressed lightly with a squeeze of lemon and oil.

Bourbon, Brown Sugar & Pecan Shortbread

2011-09-27T20:32:00.000-07:00

Oh yeah.

This started as a personal project. Practice for a long-distance birthday present for you-know-who. It evolved into a chance to share something delicious with friends and co-workers for a great cause (Share Our Strength). And it finished with a finger-lickin' good, "restaurant quality" (thanks boss!) product.

My very own recipe, perfected over 3 very-questionable practice batches:

Bourbon, Brown Sugar & Pecan Shortbread (by me!)
Makes 8-12 wedges

I picked up tips from Michael Ruhlman's basic 3-2-1 cookie ratio, see you in the morning's Bourbon, Brown Sugar, and Currant Shortbread, and Martha Stewart's Walnut Cookies.

1 C + 2 T all purpose flour
1/3 C pecans, toasted
1/4 t salt
1/4 C confectioners sugar
4 T brown sugar
1 stick + 1 T unsalted butter, room temp (you can slightly melt your butter for easier incorporation)
2-3 T bourbon (I prefer to reduce 5 T bourbon down to 2-3 T for more intense flavor. Like cooking with wine, be sure to use a bourbon you'd want to drink on its own.)

Preheat the oven to 325F and butter an 8- or 9-inch springform pan. (I prefer to line the bottom with parchment for easy removal later on, and simply butter the sides of the pan.)

Pulse pecans in a food processor until coarsely ground (I like my shortbread to have a little texture, if you prefer a smoother dough, pulse until fine; if you like chunky shortbread, simply crumble pecans by hand).

Combine flour, salt and pecan meal in a bowl and whisk to combine.

Cream butter, confectioners and brown sugars in a stand mixer fitted with the paddle attachment. Once the sugar+butter is fluffy, add bourbon and mix well.

Add flour+pecan mixture in 3 batches and mix until a loose dough forms.

Pour dough into the prepared pan and press dough evenly into it. Be sure the dough is an even thickness so your shortbread will bake evenly.

Score the shortbread into 8 (or 12) wedges with a knife and dock with a fork.

Bake in the center of the oven for 35 minutes, rotating as needed, until the top of the shortbread is light golden-brown.

Place the shortbread on a cooling rack and re-cut the wedges. Let cool, and remove the springform. Separate the wedges and dust with confectioners sugar.

Enjoy!

The shortbread will keep for up to 4 days in an airtight container (if you can resist finishing them immediately).

Serving note: I love these plain with a glass of bourbon (or if it's too early for spirits, coffee). You can elevate the from a simple cookie to a full-blown dessert with a scoop of vanilla ice cream or gelato, and a drizzle of bourbon-brown sugar reduction.

And now for something completely different...

2011-09-07T17:37:00.000-07:00

Wine and cheese? Yes, please! Wine and chocolate? You got it! Wine and gelato? …Really?

The other weekend I was lucky enough to join some friends in putting together an unusual wine pairing event. We gathered at 11am on a Sunday to sip rare wines, indulge in some artisanal gelatos and sorbettos, and muse over the surprising combinations we discovered. Some jumped out immediately as perfect matches. Others? Not so much... The day was full of flavor and fragrances - playful, adventurous, and creative. We experimented with textures, temperatures, and presentation (is it better to nibble and sip? or taste them together?). In the end, we created a delicious menu of 7 gelatos and sorbettos, paired with 6 outstanding wines (and 1 excellent espresso).

I hope you can join us! I'm thinking starting the night at Zero Zero to get in the Italian mindset, then heading over to The Secret Wine Shop to wrap up the evening with a little vino and gelato. Perfection.

Thursday, 9/15, 7-9pm
Price: $25
Value: priceless!
Valid: only by RSVP
Limit: 35 people

Cowgirl Creamery Fromage Blanc Gelato
Wine Pairing: Wellington Vineyards, 12-year solera system aged White Port, Sonoma Valley. Field blend of Palomino, Monbadon, Semillon, Sauvignon Vert, Trousseau Gris, Sylvaner, Riesling. Aromas of coconut, cream, and spice cookies

Tahitian Vanilla Gelato
Wine Pairing: KOPKE PORTO, Fine Ruby Port, Portugal. From the oldest port makers in Portugal, dating back to 1638. A young ruby from Portugal that is perfectly balanced with light sweetness and a spicy finish.

Yogurt Orange Zest Gelato
Wine Pairing: Bonneau Winery 2007 Late Harvest Chardonnay, Estate, Carneros. Aromatic, sweet, rich. 9% residual sugar.

Blackberry Sorbetto
Wine Pairing: Robert Biale 2008 Petite Sirah Dessert Wine, Thomann Station Vineyard, St. Helena. Dark dark red with scents of aged oak, aromas of intense blueberries and dark chocolate.

Lemon-Jalapeno Sorbetto
Wine Pairing: Sparkling Lambrusco, Reggiano Emilia Romagna, ITALY. Deep, dark, red, dry and sparkling! Pairs well with fat spicy foods.

Peach-Ginger Sorbetto
Wine Pairing: Godspeed, 2005 "Trinity", Mt. Veeder (sub-appellation of Napa). Blend 42% Cabernet Sauvignon, 25% Malbec, 33% Syrah. Dry red wine with aromas of redwood trees and cedar with a cocoa finish.

Caffe-Chocolate Chip Gelato
Served affogato with Ritual Coffee Roasters “Sweet Tooth” espresso and a cookie from Sonhos, a pop-up Portuguese bakery.

* Gelato/Sorbetto selections subject to slight variations based on seasonality.
_________________________

ABOUT THE SECRET WINE SHOP
Based in San Francisco's SOMA district, The Secret Wine Shop is the dream of Christy Bergman. Christy hosts monthly education tasting events, giving experts and novices alike a change to taste and talk with the wine makers.
www.thesecretwineshop.com

ABOUT LUSH GELATO
Based in the San Francisco East Bay, Lush Gelato makes exotic, small-batch gelato and sorbettos from scratch using fresh, local and seasonal ingredients sourced at Farmers Markets whenever possible.
www.lushgelato.com

Garden Tart

2011-09-04T18:02:00.000-07:00

Few things say summer like just picked veggies, still warm from the sun. Since the fam and I got properly sunkissed yesterday, I figured a fresh veg tart would be a great way to end our day.

Tsu-Family's Fresh Garden Tart
Serves 4

There's no real recipe here, just layer your favorite veggies and bake until the crust is bubbly and golden. Since I had a basic Italian assortment of tomatoes, basil and garlic, I added zucchini, oregano, flat-leafed parsley, mozzarella and parmesan to keep with the theme. Try adding eggplant and feta; goat cheese, sage and caramelized onions; chard and raisins; or whatever you like!

I forgot my camera in the city, so here's a little instagram step-by-step:

Defrost puff pastry and preheat oven to 350F.

Thinly slice tomatoes and zucchinis into rounds and place on a cooling rack. Salt and let sit to drain excess moisture.

Roughly mince herbs and garlic into a mixture and set aside.

Roll out puff pastry into a rectangle (or whatever shape you like best) and sprinkle the herb-garlic mixture over the pastry. Layer tomatoes, zucchini and mozzarella over the pastry, leaving a 1/2-inch border around the edges. Top the tart with fresh cracked pepper and parmesan. If desired, fold up the sides of the tart around the veggies.

Bake tart on a greased baking sheet (I used a silpat) for 30 minutes, or until crust is cooked all the way through, rotating once.

Serve hot, warm, or at room temp with a simple salad or as a side to your favorite grilled meat.

Radishes!

2011-08-28T16:17:00.000-07:00

A sprinkle of salt.
Crisp, buttery and spicy.
I love radishes.

Summer hiatus...

2011-08-18T20:50:00.000-07:00

It has been a couple of crazy months. Long story short, I spent most of June and all of July unable to stand or walk, or for that matter, use my right hand. It's put a lot into perspective. I will never again take for granted the simple ability to walk. Or write. Or cook.

Now it's halfway through August and I don't have a lot to share... I haven't cooked much. Or taken photos of said non-existent food. So let's keep it simple. An easy-peasy version of one of my favorite desserts. You can throw it together in a pinch, it looks elegant (you'll have to take my word for it), tastes divine, and you feel like you've created a masterpiece in just a few steps.

Mascarpone & Fig Tartines
I like to grill the pound cake so it has a slightly caramelized, smokey flavor, but it's also delicious plain or lightly toasted. Whatever you like.

1/3 C sour cream
1 C mascarpone cheese (8oz)
1/4 C sugar
1 1/2 t lemon zest
1/8 t salt
fresh figs
pound cake
honey (optional)

Whisk together sour cream, mascarpone, sugar, lemon zest and salt.

Slice pound cake and grill (if desired). Slice figs into quarters/wedges.

Spread a generous layer of mascarpone over the cake. Top with figs. Drizzle with honey (optional).

Devour.

I've also served a variation of this dessert that is possibly even simpler (doesn't require a grill). Macerate fresh sliced strawberries with balsamic, a few grinds of black pepper, and some chiffonaded basil. Top pound cake slices with strawberries and (unsweetened) whipped cream.

"Spanked" Cucumbers

2011-06-29T17:55:00.000-07:00

Photo: James Oseland, Saveur.com

My Grandma somehow always has these ready every time we visit her in Manila. It's the perfect off-a-16-hour-plane-ride snack. Cool, refreshing, and salty/sweet they are so satisfying on their own, as a cool appetizer with dim sum, lugao, or over rice noodles with some cha siu pork. ...Plus the name makes me smile/laugh. Or perhaps it's my grandma's description of how to make them: "Spank the cucumbers!"

Prepare these with the same love and wonderful enthusiasm as my Grandma. Serve them on a hot summer day, at your next barbeque, or whenever the mood strikes. When your friends ask how to make them, smile and say, "spank them!"

Clemy Euyang's "Spanked" Cucumbers

Wash the cucumbers gently under cold water. You can rub the skins with a sprinkle of coarse/kosher salt to 'soften' the skin.

Trim off the ends, but do not peel. Cut cucumber in half lengthwise. Scoop out the seeds. Cut again lengthwise.

Cut into 2 inch pieces. With side of your cleaver (I use a standard chef's knife), skin side up, smash the cucumbers as you would garlic cloves (but a touch more gently).

Put in bowl and marinate with 'Chinese dressing.' Chill for at least 5 minutes, and serve cool.

I make a to-taste dressing of sesame oil, soy sauce, sugar, and rice vinegar. A pinch of minced ginger or garlic, or a splash of chili oil add a little extra bite. Serve with an (optional) sprinkle of toasted white sesame seeds or crushed roasted peanuts.

Broccoli... love it or hate it?

2011-06-16T18:45:00.000-07:00

I love it.

Last month the new Gilt Taste site got up and running, and one of the features I love (the main one, really) are the articles from some very respectable sources. I've always been a big fan of Amanda Cohen. Her recipes are creative, but with a friendly, familiar flavor. I will admit, I've never thought of broccoli as a versatile, exotic ingredient, but her recipes take this familiar (sometimes feared) veggie and turn it into tempting little snacks. Check out her full line up here.

I'll start off with my favorite way. It is obscenely simple and makes me think back to when I was a kid, still not quite sure I liked eating my veggies. (Thank you, Mom, for making me eat them.)

Flash-blanched or steamed with oyster sauce
Quickly steamed (just until they turn bright green, but still taste almost raw) and sauteed with a touch of olive oil, chili flakes and garlic
Blanched florets tossed into pesto pasta with fresh tomatoes. This is amazing hot, warm, or cold. I'll add a medley of veggies to this: sauteed zucchini, fresh arugula, whole cherry or grape tomatoes, and avocado are my favorite usual suspects
Cut into long spears/wedges, tossed with olive oil and grilled, then sprinkled with coarse sea salt
Raw with green goddess dressing

Tiger Prawns with Basil

2011-06-07T20:15:00.000-07:00

This was a spontaneous Monday night dinner spawned by the discovery of an enticing catch of tiger prawns complemented by a combination of flavors that will make your palate pop. (And it's full of fragrant basil and fresh asparagus, so it still counts as a 'green' entry, right?)

I thought we were making gambas al ajillo and Cole thought we were making Thai shrimp curry or stir fry. Halfway through prep, we realized we were making different dishes and had a ton of random ingredients: minced garlic, cherry tomatoes, pepper flakes, chile de arbol, asparagus, soy and oyster sauces, sherry, sesame oil... So we decided to wing it and added fresh basil, ginger, and white pepper. Sounds like a recipe for disaster, right? It definitely had potential to fail miserably. Instead, it was delicious! Spicy, salty, sweet, garlicky, savory... and so yummy over fluffy white rice.

No real recipe here, but I'll list the ingredients and how we prepped them. Feel free to take them as you like and change it up!

Tiger prawns - whole, shell on, de-veined
Cherry tomatoes - burst in the pan
Garlic - a ton of it, minced
Ginger - ditto
Red pepper flakes
Chiles de Arbol
Small red onion - cut into strips
Asparagus - ends snapped off, chopped into bite-sized pieces
Basil - fried leaves for garnish, chopped roughly and added to the rest of the mixture
White pepper
Oyster sauce
Soy sauce
Chinese Shaoxing Wine (Sherry)

"Mighty Kale"

2011-06-02T19:51:00.000-07:00

Image from Jamie Chung, epicurious.com

It's June! I don't know how that crept up on me... I guess returning from the long weekend in Tahoe, moving, and planning the next escape (9 days in Santa Fe... another post, post-trip) takes up a lot of time! So today's tribute to green goodness is short and sweet and borrows inspiration from Happelsauce - the delicious, delightful blog of my co-worker Annie Happel. "World wanderer and seeker of all things delicious," she's one of many excellent cooks in my office (oh the joys of working with fellow-foodies!) and the bringer of those lemons... But I digress, back to the green! Kale to be specific. I love kale. I love it in soups, stews, salads, sautees, smoothies, and just about everything else in between. I especially love it roasted at (400F for 5 minutes on each side,) with a toss of olive oil and salt- the thick, sturdy leaves become the most delicious chips ever. I love it more than anyone I know... except perhaps Annie. Her healthy, hearty Raw Kale Salad(s) are the perfect showcase for this delicious veg. Maple syrup and kale? Yes please.

It's not easy being green

2011-05-19T18:25:00.000-07:00

…I speak from experience. A couple Halloweens back I was the Green Fairy, and let me tell you, green body paint all over the place is not easy…

But on to more important and tasty things. I love pesto. It’s fresh, vibrantly flavored, and lends an extra ‘oomph’ to anything you add it to. Plus it’s such a simple thing to make. Take beautiful, fragrant basil, add some spicy garlic, bright lemon juice, grassy olive oil, and salty parmesan, and voila! Magic. I’m also a sucker for salsa verde. And cilantro chutney. Maybe it’s because my favorite color is green? Or because few things taste better than fresh, green, goodness? In any case, this post (and most likely my next series of posts) will be all about delicious green food. Kale, pea/tendrils, favas, cucumbers… I could go on and on.

So here’s today’s green gem: Cilantro Chutney. It’s spicy, savory and so good. Mix it into fluffy brown or white basmati rice (or quinoa) for a savory side to for Indian or Mediterranean food; drizzle it over greens with black beans and roasted bell peppers for a savory southwestern salad; spoon it over hummus and serve with fresh veggies and pita; or blend it with avocado, tomatillo and spinach for the best ‘guacamole salsa’ ever.

Cilantro Chutney

Makes about 1 cup (I almost always make a double or triple batch so I can use it in its many variations)

1 bunch organic cilantro, rinsed well
½ small white onion
1-2 jalapenos, stemmed and seeded (I usually use 2, and leave some seeds for extra heat)
juice of 1-2 limes
salt, to taste
canola oil, just a splash to emulsify
3 scallions, white and green parts (optional)

Trim bottoms of stems from cilantro (I leave a good amount of the stem attached and typically just chop below where the bunch is gathered).

In a food processor, pulse the onion and jalapeno until coarsely chopped. Add the cilantro, lime and scallions (if using) and pulse until the mixture is finely chopped. Add canola oil and process until smooth (it will have the consistency of pesto). Taste and adjust salt and lime to your preference.

The chutney will store in an airtight container in the fridge for 3-5 days.

Marinated Feta

2011-05-18T11:18:00.000-07:00

The Country Cheese store that recently closed on Divisadero was a gem. A little hole in the wall, it was unremarkable from the outside, looking unfortunately dingy and easy to pass by. Even upon entering it was sparsely stocked and slightly dusty. But the cheese… oh the cheese! The staff was unfalteringly friendly, helpful, and generous, and showed a real passion for their product. A while back I was given an enthusiastic taste of a new cheese from Australia – olive oil cured/marinated feta. Heavenly. Since discovering it, I will guiltily admit that I probably went once a month, if not more to pick up a scoop to devour. Sadly, Country Cheese is now gone, and I’m in need of a fix…
My Marinated Feta

Hunk of not-too-dry feta or other similar firm white cheese cut into ~2-inch pieces (true feta is now a PDO item and can only come from Greece)
Good olive oil (it is not necessary to use premium olive oil here as the other spices will dilute its pure flavor)
Herbs – thyme, rosemary, bay leaves, peppercorns, chilis, citrus zest…

Stack feta and herbs in a clean jar. Pour in olive oil until the cheese and spices are submerged. Let marinate in the fridge for at least 24 hours before eating.

If you can manage to not devour it in the first week, it can sit for up to 2 weeks, refrigerated, to let the flavors develop even more.

The cheese (and oil) is fantastic on bread, on its own, in salads, dips, or pastas.

Roasted Radicchio Pasta

2011-05-17T19:18:00.000-07:00

This was a spur of the moment, this-sounds-good, I-don't-know-what-to-make Monday night dinner. Quick, easy, and so yummy. Plus it sounds fancy! Just don't tell anyone how simple it is. I dished this up with a whole roasted chicken I stuffed with lemon wedges and a handful of garlic to complement the pasta. Again, simple and delicious.

Roasted Radicchio Pasta with Balsamic, Ricotta, Pine Nuts, and Raisins

3 small heads of radicchio (or 2 large heads)
1 C pine nuts
1/2 C golden raisins
1/2 C ricotta (I don't really measure it, and eyeball it, based on taste)
3 large cloves garlic, thinly sliced or finely minced (the texture is up to you!)
2/3 C good quality balsamic
3T olive oil, plus more for radicchio
salt and pepper, to taste
pasta, your favorite kind (I used large whole wheat shells that hold the sauce, raisins, and pine nuts perfectly)

Heat oven to 450F.

Remove outer leaves of radicchio if damaged or bruised. Carefully slice off the very tip of the stems, leaving the core intact. Cut into wedges/quarters and rinse under cold water. Shake gently to remove excess water.

Place wedges, cut side up on a baking sheet. Sprinkle with salt and fresh cracked pepper then lightly drizzle with olive oil. Roast for 12 minutes, turn, and roast for 8 more until the radicchio is tender and caramelized. Once the radicchio is done, slice the wedges into strips and set aside.

While the radicchio is roasting, cook the pasta and prepare the rest of the ingredients.

Toast pine nuts in a pan until fragrant. Once they are golden, add raisins and toss to heat and re-constitute the raisins. Remove from heat and set aside to cool. (You can also simmer the raisins separately in a splash of white wine to re-hydrate and plump them.)

In the same pan, heat 3 T olive oil and add garlic. Saute until the garlic is just beginning to color, then add fresh cracked pepper, salt, and balsamic. Simmer over low heat and reduce until the balsamic thickens and starts to look sticky.

By this point the pasta and radicchio will be ready. Toss everything together until the balsamic has coasted the pasta and bound the ingredients. Add olive oil and extra balsamic (not reduced) if the pasta is dry. Before serving, spoon a quenelle of ricotta over the pasta and shave lemon zest over the ricotta. (I like keeping the ricotta separate so you can reheat the pasta and keep the ricotta and lemon zest fresh for each serving).

Enjoy!

Ad Hoc - Winner, winner, chicken dinner!

2011-05-06T20:37:00.000-07:00

I made this meal for a last minute Easter dinner after being inspired by a short weekend browsing of my favorite cookbook (yes, you guessed right... Ad Hoc!).

I'll skip right to it, since I'm posting this rather belatedly - It was delicious, relatively easy, and oh so impressive, if I do say so myself. This would be supremely long if I posted the entire meal, so I'll leave you with the menu and a little guide to Garlic Confit. I'll be making this delicious spread of dishes again, so stay tuned for the recipes!

The Menu:

Tempura Whole Baby Fava Beans with Garlic Aioli (these little treats were inspired by nopa's grilled whole favas. Cole manned the deep-frying process)
Shaved Asparagus Salad with Kumquats (also inspired by nopa)
Smashed Baby Marble Potatoes with Garlic Confit (from Ad Hoc at Home)
Roasted Chicken with Fennel, Lemon, and Olives (also Ad Hoc)
Strawberry Cobbler with Whipped Cream and Lemon Sorbet (adapted from Ad Hoc, with a substitution of fresh strawberries from our weekend farmers' market)

Garlic Confit:
Peel two heads of garlic and trim the bottoms of the cloves off. (Enlist your sous-chef of choice, in my case Cole, to help with this somewhat tedious process.)

Place garlic cloves a small sauce pot and cover with canola oil. The garlic should not breach the oil, and be about 1-inch under the surface.

Heat over a diffuser at low flame. (I don't have a diffuser, so I used a heavy bottomed skillet and placed the saucepan in the skillet to provide a barrier between the pot and the flame.)

The garlic and oil will release tiny bubbles, but the bubbles should not boil or simmer and rise to the surface. Continue to cook the garlic at this low temperature for about 40 minutes or until the larger cloves can be pierced easily with a knife.

Remove the pan from the heat and let the garlic cool in the oil. Once cool, package garlic in an airtight container, cover the garlic with the extra oil, and store in the fridge for up to 1 week. Use it to flavor sauces and other dishes (such as Smashed Marble Potatoes!).

(food & style, a great little blog has a fabulous step-by-step recipe. Viviane, the author, adds a blanching step and uses olive oil, you're welcome to try it either way!)

Grilled Paella

2011-05-01T12:58:00.000-07:00

I come from a long line of fantastic cooks. Long before I was wielding my own chef's knife my parents were creating amazing things in the kitchen. One of my Dad's specialties is the grill. "Dad at the grill..." Sound cliche? It's not. Yesterday we went down to my family's place for a BBQ/dinner party and the pièce de résistance was a massive grilled paella (surrounded, of course, by a plethora of other amazing goodies). As so, without further ado, a little photo diary of this delicious dish (play it as a slide-show for a step-by-step guide).

You say tomato...

2011-05-01T11:19:00.000-07:00

I say Tomatoes Provencal!

(Short post so we can get back out to enjoy this beautiful sunny weekend!)

These easy, delicious beauties make any weekend breakfast fabulous. Halve plum tomatoes and pack them in a single layer in a baking dish, sprinkle generously with Herbes de Provence (or chopped fresh parsley and rosemary) and breadcrumbs, drizzle with olive oil, and slip full garlic cloves (unpeeled) between the cracks. Bake at 375F for about 20-30 minutes until the skin wrinkles and the breadcrumbs are crisp and golden.

Serve with toasted bread or english muffins, poached eggs, and bacon (a la the amazing brunches at Zazie).

Live each season as it passes...

2011-05-01T11:14:00.000-07:00

"Live each season as it passes; breathe the air, drink the drink, taste the fruit, and resign yourself to the influences of each… Be blown on by all the winds. Open all your pores and bathe in all the tides of nature, in all her steams and oceans, at all seasons… Grow green with spring, yellow and ripe with autumn. Drink of each season’s influence as a vial, a true panacea of all remedies mixed for your especial use. The vials of summer never made a man sick, only those which he had stored in his cellar. Drink the wines, not of your own, but of Nature’s bottling… Let Nature do your bottling, as also your pickling and preserving. For all Nature is doing her best each moment to make us well. She exists for no other end."

– Henry David Thoreau

Parts of this quote pop-up in my writing and my job at least once a month, maybe more. It’s been a couple weeks since I last saw it, and then it appeared on my tea sachet on Friday, a reminder to cherish the seasons and take advantage of this amazing (culinary) city we live in. So a little post. A little thought. Slow down, taste the fresh, the local, the new, and appreciate it. Thank you, Nature.

One Pot Wonder

2011-04-21T20:01:00.000-07:00

This was a last minute brainstorm when we were faced with the question of what on earth do we make when we have a bunch of brown rice and kidney beans lying around? Rice and beans? Sure. Easy, simple, but kind of boring. How about rice and beans with jambalaya? Great, time-consuming, and slightly more unhealthy than desired. So we made a compromise: rice and beans with a tasty mixture of cherry tomatoes, anaheim chiles, andouille sausage, garlic, shallot, chiles d'arbol, clams, and prawns in broth.

It was simple, quick, and super tasty. No real instructions here, just a few ingredients, thrown into a pot. Enjoy!

Blood Orange Marmalade

2011-04-21T19:24:00.000-07:00

I’ve always been a fan of marmalade. I love it on toast, scones, biscuits, etc. I think it comes from fond memories of teatimes with orange marmalade, lemon curd, crumpets and earl grey. Or maybe it’s because my Mom used to keep a (in my mind, iconic) jar of Dundee Orange Marmalade in the fridge when I was growing up. …I would spoon off the crystallized sugars that gathered at the rim. This recipe came as a request from Cole after a delicious brunch at nopa where we had a deliciously simple appetizer of grilled bread with orange marmalade (and lots of silky butter). We’ve been using blood oranges a lot lately, mostly in smoothies, which gives them a delightful rich color and fragrant, fruity, almost berry-ish flavor. So it seemed natural to preserve their unique flavor, and gorgeous color in marmalade. So without further ado:

Blood Orange Marmalade
I searched online for a recipe to make blood orange marmalade. I happen to love David Leibovitz’s blog, which is basically my standard for great, engaging, informative food writing, recipes and photography. David (can I pretend we’re on a first name basis?) posts recipes for Seville Orange Marmalade and Bergamot Marmalade, and since I love his blog and trust his recipes, I decided to make my own version of Blood Orange Marmalade, using his recipes as guides.

Ingredients:
8 organic or non-waxed blood oranges
3 C sugar
4 C water
pinch salt
2 T campari

Method:
PREPARE THE CITRUS - Scrub the skin of the oranges to remove any ‘waxiness.’ Cut off the stem end. Cut in half across the equator of the orange. Remove any seeds. Cut into quarters. Thinly slice the quarters and place in a large, non-reactive pot.

BLANCHING THE CITRUS - Cover oranges with water. Bring to a boil and boil for 5 minutes. Drain well and return to pot.

MAKE THE MARMALADE - Add sugar, water, and salt to the oranges. Bring to a boil. Reduce heat to a low boil or rapid simmer and cook for ~30 minutes, stirring occasionally (you will need to stir more towards the end of the cooking process). To determine if the marmalade is ready, use the “frozen plate” method (explained below*) or a candy thermometer. When the temperature reads 220F the marmalade is ready. (Do not let it reach 240F as that is the “soft balling point” for the sugar, and you’ll have candy instead of marmalade.

JARRING/CANNING - Pour/spoon marmalade into jars and seal according to directions. I use mason jars and a boiling water canning method. You can also store marmalade in airtight, non-reactive containers in the fridge for up to 6 months.

*While you're waiting for the marmalade to reach a boil, place a couple small plates in the freeze. When you think the marmalade is ready, remove a plate from the freezer and place a droplet on the plate. Let stand for 5 minutes and then drag your finger through the marmalade. If it buckles or "wrinkles" it's ready. If it's still syrupy, continue to cook, and test again in a few minutes.

Baked Oatmeal

2011-04-18T19:20:00.000-07:00

Amish food may not be the most well-regarded cuisine as far as flavor, concept, or trendiness. But they got one thing right: Baked Oats (or Oatmeal). It's simple, incredibly satisfying and simple, and your house will smell like warm spices and home-baked goodness.

It's delicious for breakfast with milk or yogurt, as a snack, or an awesome accompaniment to fruit compote and ice cream for dessert. The oats are versatile, transforming from granola to oatmeal to blondies to cobbler/crumble topping depending on what you serve them with.

I created my own recipe based off several recipes I read online. Some called for applesauce, some for only rolled oats, some for flour, some for honey, some for cream, some for oil... this is my simpler version, pared down to what I think are the basics for a delicious dish.

Baked Oatmeal
There are two options for how to bake the oats... The first is easier/slightly less time consuming. The second adds one teeny step. This recipe is written for the immediate baking technique:

1. Preheat oven to 350F. Prep ingredients. Once the mixture is ready, pour into dish and bake for 40 minutes until deep golden brown.
2. Prep ingredients and add a 1/2 C extra milk. Once mixture is ready, pour into baking dish and cover with plastic wrap. Let sit in fridge for 6 hours or overnight. Preheat oven to 350F, remove dish from fridge and let sit while oven heats. Bake soaked oats for 40 minutes, until deep golden brown.

2 C old-fashioned rolled oats
1 C steel-cut oats
1 C brown sugar, not packed
2 t baking powder
2 t cinnamon
dash of nutmeg (optional)
1 t salt (I use a few grinds of coarse sea salt)
1 C non-fat milk (you can use any percent)
1/3 C melted butter or oil (I use a mixture of butter and canola)
2 eggs
1-2 t pure vanilla extract (your discretion how much, it's actually great without it)

Preheat oven to 350F.

Mix dry ingredients in a large mixing bowl.

Whisk eggs, milk and vanilla together in a medium bowl. Slowly mix in melted butter so as not to cook the eggs.

Add the wet ingredients to the dry and mix well.

Pour into a 9x9 baking dish.

Bake in center of oven for 40 minutes until the oats are deep golden brown and the oats have a light 'springiness' when you press on them with your thumb.

I like adding steel cut oats for a little extra texture. They're more toothsome and stay al dente throughout baking. If you prefer a smoother, more uniform texture, use all old fashioned rolled oats.

Mission Chinese Food

2011-04-12T23:04:00.000-07:00

What is the ultimate comfort food? Can it really ever be defined? For me, it changes. Sometimes it's a hunk of my Dad's homemade bread spread with a great, salty butter. A perfect fig, warm from the backyard. My Mom's version of Chicken Marbella.

Tonight, it's Chinese. Not greasy spoon, Americanized Chinese. Real, spicy, flavorful, homey Chinese. The kind you find in a little hole in the wall, still run by "mom and pop," old Chinese couples hunched over a steaming bowl of noodle soup, spicy Ma Po Tofu, shoveling rice and sauces into their mouths with chopsticks, scooping every last grain from the bowl. The kind my Kung Kung (grandpa) would devour. Made with love.

I've searched for the perfect, delivery Chinese since I moved to San Francisco. It's easy to go out, find a spot in Chinatown and dig in, but the great places close early, and the fancy places aren't what you're looking for on a busy weeknight. A while back I read about Mission Chinese Food. Tonight I finally tried it. I couldn't be happier I did. ...or more disappointed in myself that I never did before.

We shared the Ma Po Tofu, Braised Mongolian Beef Cheek, Salt & Pepper Shrimp, and Salted Cod Fried Rice. I'll give a very short rundown of our meal, because I have to go fall into a food coma in about 10 minutes...

Ma Po Tofu- Super hot, in a good way, with a tongue-numbing, palate shrinking spiciness. The texture was too uniform, silken tofu, ultra-fine-ground meat... the only discernible texture was the spicy chiles that floated atop the dish. Like a good daughter, I like my Mom's better. It's flavorful, not overly spicy, and has a remarkable texture, silken tofu, chunks of pork, peppers, and fermented black beans.

Braised Mongolian Beef Cheeks- By far the best thing we ordered. Buttery-tender beef cheeks in a spicy, flavorful sauce. There was that extra 'oomph' of flavor we couldn't place, with a mesmerizing, subtle fragrance. A-ma-zing.

Salt & Pepper Shrimp- One of my favorite dishes to order anywhere. These were perfectly tender, juicy, and complemented by a surprise addition of fennel bulb, which was a pleasantly shocking 'light bulb moment' for me and my palate.

Salted Cod Fried Rice- Exactly what I wanted. Fluffly rice, salty fish, and plump Chinese sausage.

And now, for the best part, couching it up with my partner in gluttony. The perfect end to a perfect Tuesday night.

Steamed Mussels

2011-04-11T21:14:00.000-07:00

Moules frites are one of my favorite bistro dishes. Any combination of ingredients can make this dish amazing. I like to keep it simple. Mussels, white wine, garlic, olive oil, and a little parsley are all you really need. Bouchon in St. Helena makes the best version, it's rare you won't find me tucking into a bowl after a day of wine tasting (I'm a sucker for the frites).

I tried my own batch up after having an amazing, spicier version at Bar Crudo, one of my favorite local spots.

Steamed Mussels
This dish is so easy to make. I threw it together on a chilly night in just a couple minutes.

Preheat oven to 400F.

Thoroughly scrub mussels and de-beard, picking through to remove any mussels that will not close.

Saute diced onion and minced garlic in a splash of olive oil in a heavy pot or casserole dish. For this batch I added chorizo and chiles d'arbol and sauteed until the chorizo browned and the chiles became fragrant.

If you like, dice a potato or two and add to the pot. Saute until becoming translucent and soft around the edges. Add white wine (and seafood broth, if desired) and bring to a boil.

Taste for salt, pepper, and any other seasonings you desire.

Add mussels to the boiling broth, cover immediately and move to oven. Bake for ~5-10 minutes, until the mussels have steamed opened.

While the mussels are baking/steaming, chop parsley for garnish.

While I love french fries (really, I do, ask anyone), I serve this with crusty baguette. ...I'm also very tempted to make these again and make my Dad's crisp roasted potato wedges (recipe to come another time). Before the mussels are done cooking, toss bread in the oven and heat until crusty and warm in the middle.

Serve the mussels in a big bowl, with a sprinkling of parsley and plenty of broth for dipping (and a bowl on the side for the shells).

Enjoy!

Strawberry Cobbler

2011-04-11T20:42:00.000-07:00

Yep... it works with strawberries too!

Ad Hoc- Blueberry Cobbler

2011-04-02T21:00:00.000-07:00

Cake, muffin, biscuit, cobbler, crumble? ...Breakfast, brunch, dessert?

San Francisco is officially forgiven for the horrid weather we'd been having, and since the sun was shining and we needed something to go with our iced coffees, Cole requested this delicious cobbler (as Keller calls it).

It's pretty basic, a heap o' blueberries, sugar, flour and lemon zest (I used blood orange) for the filling, and a simple buttermilk batter/dough for the topping.

More cake/coffee cake than cobbler, more muffin than pie, it was the perfect brunch/treat/dessert. The topping seemed a touch goopey at first, certainly more batter than dough consistency, and less stiff than the picture in Ad Hoc. But it baked down into the berries and transformed into a delicious cakey top, soaking up the berries' liquid. It tasted like a summer's day. Warm, fresh, somehow playful. We meant to only eat a piece each and happily devoured it in a day, grinning, oohing, and ahhing between (and during) bites. It was prefect with iced coffee and would be a great end to a summer BBQ.

I'll be baking this again very soon... Brunch, anyone?

Ad Hoc- Roasted Beet and Potato Salad

2011-03-30T21:21:00.000-07:00

Ah Ad Hoc, you never fail to amaze and delight me.

The salad section of this awesome book is filled with creative and classic recipes, each gorgeously prepared and thrilling to imagine.

Since the sun is finally out in the city (*knock on wood* it stays that way), this week seemed like the perfect opportunity to start taking advantage of spring produce and make a bunch of salad!

We started easy, roasted red peppers, Spanish olives, manchego, marcona almonds, and mixed greens with a thyme-marjoram vinaigrette over hearts of romaine.

Then... this. This beautiful, delicious, earthy, salad. The perfect transition from the rain and cold to the sunny and slightly warmer weather.

Roasted Beet and Potato Salad - an assortment of roasted baby red, gold, and chioggia beets, boiled mini marble potatoes (in red, yellow, and purple), and chicory leaves (I used treviso and frisee) tossed in a mustard vinaigrette and topped with a soft boiled egg. Yum!

Wrap beets in foil and bake for 30 minutes or until easily pierced with a knife.

Roast gold and red beets separately so the colors won't "stain." Once tender, remove from oven and let cool.

Cut potatoes into bite-sized wedges and boil with a sachet of peppercorns, crushed garlic cloves, and bay leaves, until fork-tender (separating the purple from the yellow and red).

Once beets are cool enough to handle, cut off the tops and bottoms and skin (by rubbing with a paper towel). Cut into bite-sized pieces - they should be of equal size as the potatoes.

Toss the potatoes with mustard vinaigrette and shallot. Drizzle beets with olive oil, salt, and fresh cracked pepper. Assemble plates by layering chicory, potatoes, and beets until evenly layered. Cut/divide a soft boiled egg and place atop salad.

Enjoy!

Bar Tab: DRY Soda

2011-03-23T19:51:00.000-07:00

If you haven't tried DRY soda yet, let me just say... do. I've been a fan since I was introduced to it at the Ferry Building by a co-worker last summer. It's bright, refreshing and delicious!

Photo courtesy of www.drysoda.com

About a month ago I received an email from DRY (yep, I like 'em so much I get the newsletter) saying they're launching a new smart-phone app, and requesting recipes from DRY-lovers. Well, yours truly submitted, and what do you know? Search for Tori T. from San Francisco when that app comes out and you'll get one of my many DRY cocktail creations.

Rose Colored Glasses
Serves 1

1 measure Hendrick's Gin
1 measure Drinkwell Rose Geranium Softer
Splash of St. Germain Elderflower Liquer
Slice of cucumber for garnish (Candied rose petals are great too if you can make/find them).
DRY Cucumber Soda
ice

Shake first 3 ingredients over ice and strain into a martini glass (if serving with cucumber) or champagne flute (if garnishing with rose petals).

Top with DRY Cucumber Soda and garnish as desired.

Enjoy!

Honeycomb and Humbolt Fog

2011-03-16T18:33:00.000-07:00

Bear with me, I'm about to go on a mini-tangent. About cheese...

Humbolt Fog to be precise. With Honeycomb. They complement each other perfectly. Really. The creaminess of the cheese with the oozing honey, and the tangy line of mold with the sweetness and subtle crystallization of the comb are fantastic. (Truffle Tremor is also fabulous here.)

Try it.

When life gives you lemons...

2011-03-06T13:56:00.000-08:00

When ~~life~~ a co-worker gives you lemons... make Baba Ganoush, Sardines, Hummus, Lemon confit! (And Lemon Simple Syrup.)

I grew up with a massive lemon tree in my backyard. Summers were spent running lemonade stands with my brother, baking my signature lemon bars, and enjoying my dad's lemon mousse. So when these beautiful meyer lemons fell in my lap, a lot of tried and true recipes popped to mind. But as they say, variety is the spice of life, so rather than fall back on one of my sugary recipes, I thought some new, savory dishes were in order.

Since recipes for these delicious concoctions would be far too long for a single post, I'll keep it short and sweet, and let you try proportions on your own. Happy cooking!

Baba Ganoush: char eggplants, then roast, peel, and blend with tahini, garlic, lemon, chile, salt, olive oil, and parsley. If you want a great recipe, try David Leibovitz's (I prefer it with less tahini).

Lemon and Garlic Cured Sardines: marinate sardines in a mixture of lemon, olive oil, garlic, parsley, salt, pepper, and white wine. You can serve them raw/cured, or grill or broil them to add a delicious smokiness.

Hummus: similar to Baba Ganoush, blend chickpeas, lemon, salt, olive oil, garlic, and tahini. I added roasted piquillo peppers to this batch for depth. It's fantastic on crostini topped with the Lemon and Garlic Cured Sardines and a handful of arugula, frisee, or watercress.

Lemon Confit: pack halved lemons in salt and lemon juice and store in the fridge for 2 weeks. You can add bay leaves, peppercorns, whole garlic cloves, or chiles to the mix for a little extra flavor. Serve with a variety of dishes to punch up the flavor. Eric Ripert lent his recipe to Food & Wine, it's an excellent base to work from.

Fun with Hogao!

2011-03-04T22:30:00.000-08:00

Why "fun with hogao?"

Because cooking with this delicious sauce/condiment opens the door to endless combinations. It smells great, and it adds a burst of flavor to everything you make.

...and it was really fun to watch Cole cook, while I relaxed, took a couple photos, and reaped the benefits of his delicious creation.

Hogao
Makes ~4 cups cooked down

3 T canola oil
1/2 C yellow onion, diced
2 C scallions, chopped (green and white parts)
5 cloves garlic, minced
4 C tomatoes, coarsely chopped
1 t salt
1 t cumin
1/2 t fresh black pepper
1/4 t saffron (optional)
1 C chopped cilantro, stems and leaves

Heat oil in a large pan over medium heat. Saute onion, scallions, and garlic for about 1 minute until fragrant. Add tomatoes, salt, cumin, pepper, and saffron, and cook for 5 minutes, until tomatoes are saucy and softened. Add cilantro and mix well. Let simmer for 1 minute more, then remove from heat.

Serve over rice, mixed into beans, or with your favorite (grilled) protein.

We used some of the hogao to cook cranberry beans with plantains, carrots, and bacon. Some to marinate several chicken breasts (rubbed with chile, cumin, garlic, salt, and pepper) that we then used for brightly flavored tacos. And the rest was consumed while munching on roasted sweet potatoes. Deelish.

Sunchoke Soup

2011-02-28T21:28:00.000-08:00

Sunchokes aka Jerusalem Artichokes... "Ugly" vegetable? Check. Not commonly used/known? Check. Delicious? Check.

I've known about these odd ugly/beauties for a while now, but never ventured cooking with them. I attribute this to Jacques Pepin, who I love, who hates these weird looking tubers.

Jump to a month ago when I visited the French Laundry and had a sunchoke soup with wasabi creme (an accompaniment to my Hokkaido Coast Sea Urchin). The soup was possibly the best I've ever had, and is one of the most memorable points to that meal. It was steaming hot, with a subtle yet robust flavor unlike any I've tasted.

Since then, I've been hooked. Give me sunchokes! Roasted, shaved, pureed, sauteed! Last night I made my first attempt at cooking these gems, and I was not disappointed. Blended into a simple soup with only a handful of other ingredients their flavor sang loud and clear.

As delicious as this soup is on its own, I'll be playing with this lovely concoction, thickening it with some extra sunchoke puree and using it as a sauce for seared scallops. ...Perhaps with some wilted brussles sprout leaves and a squeeze of lemon?

Sunchoke Soup
Serves 4-6

4 T unsalted butter
1 large shallot, diced
2 lbs sunchokes, scrubbed, with 'eyes' removed, and cut into 1-inch pieces
1-2 t fresh thyme leaves
1 bay leaf
4 C low-sodium chicken stock
1/2 C heavy cream
salt and pepper to taste (I used truffle salt for a little extra oomph. You could also use regular or smoked salt and drizzle a little truffle oil over each bowl when serving)

Melt butter in a large saucepan over medium heat. Add shallot and saute until soft and translucent, but not browned, about 5 minutes. Add sunchokes and thyme and saute for another 5 minutes.

Add bay leaf and chicken stock, and increase heat to high. As soon as the mixture boils, reduce heat, cover, and simmer for 30 minutes until sunchokes are fork-tender.

Remove the bay leaf and puree/blend until smooth (in batches in your blender, or with an immersion blender). Strain with a fine mesh/chinois (optional, you can leave it un-strained for a slightly more rustic texture).

Add cream and salt and pepper to taste. (White pepper is lovely here, though black pepper is great too.)

Serve hot on its own, or with a drizzle of truffle oil, pinch of truffled or smoked salt, or a sprinkle of chopped chives or crispy pancetta. (The combinations are endless, its a truly wonderful soup.)

Ad Hoc- The BEST Chocolate Chip Cookies!

2011-02-19T13:13:00.000-08:00

Who doesn't love chocolate chip cookies?

...OK, so they may not be your favorite kind of cookie, or you might prefer pie, or cake, or ice cream for dessert, but seriously, these cookies are so-damn-good, I'd be remissed if I didn't tell you to just give them a try.

They're not too sweet, have no vanilla (what!? crazy, right?!), and are perfectly chocolaty/chewy/crunchy. And you guessed it... they're from Ad Hoc.

Make 'em, love 'em, you're welcome.

Chocolate Chip Cookies (from Ad Hoc)
Makes about 30 3-inch cookies

2 1/3 C plus 1 T all-purpose flour
3/4 t baking soda
1 t kosher salt
5 oz 55% chocolate, cut into chip-sized pieces (about 1 1/4 C)
5 oz 72% chocolate, cut into chip-sized pieces (about 1 1/4 C) (I used a blend of 64% and 72% chips, and an 80% chocolate bar cut into chunks)
1/2 lb (2 sticks) cold unsalted butter, cut into small pieces
1 C packed brown sugar, preferably molasses sugar
3/4 C granulated sugar (I use baker's sugar)
2 large eggs

Notes from Keller: "I like to use different chocolates, one sweeter, one with a more complex bittersweet balance. After you chop the chocolate, sift it to remove any tiny fragments to give the cookies a cleaner look. If you like softer cookies, don't underbake them, just mist them with water before baking."

Position the racks in the lower and upper thirds of the oven and preheat to 350F. Line two baking sheets with Silpats or parchment paper.

Sift the flour and baking soda into a medium bowl. Stir in the salt.

Put the chips in a fine-mesh basket strainer and shake to remove any chocolate "dust."

In the bowl of a stand mixer fitted with the paddle, beat half the butter on medium speed until fairly smooth. Add both sugars and the remaining butter, and beat until well combined, then beat for a few minutes, until the mixture is light and creamy. Scrape down the sides of the bowl. Add the eggs one at a time, beating until the first one is incorporated before adding the next and scraping the bowl as necessary. Add the dry ingredients and mix on low speed to combine. Mix in the chocolate.

Remove the bowl from the mixer and fold the dough with a spatula to be sure that the chocolate is evenly incorporated. The dough or shaped cookies can be refrigerated, well-wrapped, for up to five days.

Using about 2 level tablespoons per cookie, shape the dough into balls. Arrange 8 cookies on each pan, leaving about 2 inches between them, because the dough will spread. Bake for 12 minutes, or until the tops are no longer shiny, switching the position and rotating the pans halfway through baking.

Cool the cookies on the pans on cooling racks for about 2 minutes to firm up a bit, then transfer to the racks to cool completely. Repeat to bake the remaining cookies. (The cookies can be stored in an airtight container for up to two days.)

NOTES:
They bake down into perfect rounds on their own, and have just enough 'curve' on top to be chewy and delicious. If you like your cookies a little flatter and crisper, feel free to give them a gentle push before baking (or midway through) for a flatter cookie.
These freeze and store awesomely well! Shape them into balls, as you would pre-baking, them freeze them on a sheet pan. Once frozen, store in an airtight container for as long as you can resist baking them (2-3 weeks max). Defrost them overnight in the fridge or at room temperature for ~3 hours until soft, then bake as usual.

Thomas Keller, The French Laundry, and Ad Hoc...

2011-02-10T20:02:00.000-08:00

The title of this post really says it all for me.

Since the New Year, I've been cooking and feverishly reading Keller's Ad Hoc at Home and working towards a general Keller overload (if such a thing is possible), culminating in dinner at The French Laundry last month (on January 23rd).

Now that almost a month has passed and I've have some time to reflect, I still don't think I can do justice to the meal in writing. In fact, wild gesturing and uncontrollable smiling is the closest I've come to properly describing how I felt about our dinner.

In only a few words, the man/chef/genius is really as good as they say. I'm constantly amazed at how something as simple as moules frites at Bouchon, the infamous Coffee & Donuts at The French Laundry, or fried chicken and meatballs and tomato sauce from Ad Hoc can be so perfect, yet so simple. Take 5 or so of the best quality ingredients, throw them together, and voila... magic. There's something ethereal, whimsical, and playful about all his dishes, though they're grounded in beloved classics.

So comes the question I've been pondering since first opening Ad Hoc last Christmas: how can I make it all, taste it all, share it all? I won't go down the cliche Julie & Julia path, even though cooking Keller's entire repertoire of recipes seems not only doable, but desirable at this point. Since our meal in Yountville, Cole and I have pretty much only cooked from Ad Hoc. Nothing else is as tempting, sounds as delicious, or yields better results.

I'll settle for trying recipes as they come, posting my favorites, and continuing to try to absorb as much of Keller's wisdom as I can get my hands on. Get ready...

Keller's motto, posted in both the kitchens at The French Laundry and Per Se.

Ad Hoc- Fried Chicken

2011-01-11T21:41:00.000-08:00

In a word, WOW. I'll leave it at that, and simply say that you must try it for yourself!

Buttermilk Fried Chicken (from Thomas Keller's Ad Hoc at Home)

Two 2 1/2- to 3-lb chickens (the small chickens will cook more evenly, and have a better 'meat-to-crust' proportions. The smallest chicken I could find was about 3 3/4-lbs, but cooked for a moment longer, it was perfect)
Chicken Brine, cold (recipe below)

For dredging and drying
Peanut or canola oil
Buttermilk
Kosher salt and fresh ground pepper

For coating
All-purpose flour
Garlic powder
Onion powder
Paprika
Cayenne
Kosher salt
Fresh ground pepper

Ground fleur de sel or fine sea salt
Rosemary and thyme sprigs for garnish (I added sage to this mix)

Chicken brine
Lemons, halved
Bay leaves
Flat-leaf parsley
Thyme
Clover honey
Head garlic, halved through the equator
Black peppercorns
Kosher salt
Water

Make the brine
Combine all the ingredients in a large pot, cover, and bring to a boil. Boil for 1 minute, stirring to dissolve the salt. Remove from the heat and cool completely, then chill before using. The brine can be refrigerated for up to 3 days.

Make the chicken
Cut chicken into 10 pices: 2 legs, 2 thighs, 4 breast quarters, and 2 wings (you can do this yourself, or ask your butcher to do it for you when you purchase your chickens).

Pour the brine into a container large enough to hold the chicken, add all the chicken pieces, and refrigerate for 8-12 hours (no longer than 12 hours or the chicken may become too salty).

Remove the chicken from the brine (discard the brine) and rinse under cold water, removing any herbs and spices sticking to the skin. Pat dry with paper towels, or let air-dry. Let rest at room temperature until it comes to room temperature.

If you have two large pots (about 6 inches deep) and a lot of oil, you can cook the dark and white meat at the same time; if not, cook the dark meat first, then turn up the heat and cook the white meat. No matter what size pot you have, the oil should not come more than one-third of the way up the sides of the pot. Fill the pot with at least 2 inches of oil and heat to 320°F. Set a cooling rack over a baking sheet. Line a second baking sheet with parchment paper.

Meanwhile, combine all the coating ingredients in a large bowl. Transfer half the coating to a second large bowl. Pour the buttermilk into a third bowl and season with salt and pepper. Set up a dipping station: the chicken pieces, one bowl of coating, the bowl of buttermilk, the second bowl of coating, and the parchment-lined baking sheet.

Just before frying, dip the chicken thighs into the first bowl of coating, turning to coat and patting off the excess; dip them into the buttermilk, allowing the excess to run back into the bowl; then dip them into the second bowl of coating. Transfer to the parchment lined pan.

Carefully lower the thighs into the hot oil. Adjust the heat as necessary to return the oil to the proper temperature. Fry for 2 minutes, then carefully move the chicken pieces around in the oil and continue to fry, monitoring the oil temperature and turning the pieces as necessary for even cooking, for 11 to 12 minutes, until the chicken is a deep golden brown, cooked through, and very crisp. Meanwhile, coat the chicken drumsticks and transfer to the parchment-lined baking sheet.

Transfer the cooked thighs to the cooling rack skin-side up and let rest while you fry the remaining chicken. (Putting the pieces skin-side-up will allow excess fat to drain, whereas leaving them skin-side-down could trap some of the fat.) Make sure that the oil is at the correct temperature, and cook the chicken drumsticks, using the same technique as the thighs. When the drumsticks are done, lean them meat-side-up against the thighs to drain, then sprinkle the chicken with fine sea salt.

Turn up the heat and heat the oil to 340°F. Meanwhile, coat the chicken breasts and wings. Carefully lower the chicken breasts into the hot oil and fry for 7 minutes, or until deep golden brown, cooked through, and crisp. Transfer to the rack, sprinkle with salt, and turn skin side up. Cook the wings for 6 minutes, or until golden brown and cooked through. Transfer the wings to the rack and turn off the heat.

Arrange the chicken on a serving platter. Add the herbs to the oil (which will still be very hot) and let them cook and crisp for a few seconds, then arrange them over the chicken.

Note: let the chicken rest for 7 to 10 minutes after it comes out of the fryer so that it has a chance to cool down. If the chicken has rested for longer than 10 minutes, put the tray of chicken into a 400°F oven for a minute or two to ensure that the crust is crisp and the chicken is hot.

Some Like It HOT!

2011-01-07T21:41:00.000-08:00

I know I do. So here are a few of my favorite salsa recipes (and a rogue guacamole) to spice this new year up.

***

Easy as can be, this Roasted Tomato Salsa is on the milder side. It's best made a day ahead of time, as the flavors will develop as the salsa cools.

9 plum tomatoes, cut in half
1 medium white onion, peeled and quartered
3 jalapenos, stemmed (seeded if you want your salsa mild)
4 garlic cloves, unpeeled
1 t coarse salt, add more to taste
1 C cilantro, roughly chopped

Preheat broiler. While the oven heats, place tomatoes cut side down, onion, garlic, and jalapenos on a rimmed baking sheet.

Broil until the skins of the tomatoes are charred and the jalapeno skins blister, about 7-10 minutes.

Remove from oven and let sit until cool enough to handle by hand.

Peel the garlic and put garlic, remaining roasted veggies, and salt in a blender. Puree until smooth (I like leaving some small chunks).

Add cilantro, taste, and adjust salt and cilantro to taste. Store in an airtight container in the fridge and use within a week.

***

This super-spicy Habanero Radish Salsa comes from Rick Bayless and is absolutely amazing. I love the radish, which gives it a unique, almost relish-y texture, which goes perfectly with tacos and a cooling guacamole.

1/2 small red onion
5 T fresh sour orange juice (or 3 T fresh lime juice plus 2 T orange juice if you cannot find sour oranges)
6 oz (1 medium-small or 2 to 3 medium plum) red ripe tomatoes
3 radishes
About 1/2 habanero chile, depending on your preference for heat (we used 1 full habanero, plus an additional chile, uncut to 'infuse' in the salsa)
6 large sprigs cilantro

Very finely mince the red onion, scoop it into a strainer and rinse under cold water; shake off as much water as possible. Transfer to a small bowl and stir in 1 tablespoon of the juice.

Core the tomatoes and cut crosswise in half, scrape out seeds, finely chop and put into a large bowl. Slice the radishes 1/16 inch thick, then chop into small dice. Add to the tomato. Carefully cut out the seed pod from the chile, then mince the chile into tiny bits. Add to the tomato.

Bunch up the cilantro sprigs and chop finely, beginning at the leafy end, stems and all, until you've run out of leaves. Add the cilantro to the tomato mixture along with the onion. Taste and adjust seasonings to your liking.

***

Let's face it, salsa and guacamole are meant to go together. Especially Habanero Radish Salsa and this yummy Guacamole. I usually just wing it when it comes to making guacamole, using these basic ingredients and tinkering with proportions until the flavors are just right.

avocado
serrano
tomato
garlic
white onion
salt
lime
cilantro

(My secret is a pinch of lemon zest with the lime juice. It'll leave people asking what that extra 'something' is!)

***

If you love salsa on everything, give this simple New Mexican Tomatillo Salsa from Cafe Pasquale's a whirl. It goes perfectly with just about anything, and with the addition of spinach, it's super healthy and supremely delicious.

10 large tomatillos, husked and rinsed
2 or 3 jalapenos, stemmed and halved (I remove the pith and reserve the seeds to add extra heat)
1/3 or 1/2 a medium white onion, coarsely chopped
3 cloves garlic
1 small bunch cilantro, stemmed
2 or 3 chiles de arbol, stemmed
2 C tightly packed spinach leaves (pre-rinse the leaves)
1 1/2 t kosher salt

Combine all the ingredients in a blender and whirl until liquified. Taste for heat and salt and adjust as desired. (This is great over a chorizo scramble with a light crumble of cotija cheese).

***

Last but not least, another New Mexican favorite - Chile de Arbol Salsa. This fragrant, spicy, red salsa is divine on chicken and kale enchiladas (another recipe for another post).

3 chiles de arbol, stemmed
2 guajillo chiles, stemmed and seeded
1 jalapeno (I use 2), stemmed and seeded
3 tomatoes, cored and cut into wedges
5 tomatillos, husked, rinsed, and halved
1/4 to 1/3 white onion, coarsely chopped
3 to 4 cloves garlic, coarsely chopped
1/8 t ground cumin
1/8 t dried Mexican oregano
1/8 t cinnamon
1/8 t ground cloves
3/4 t kosher salt
2 1/4 C water

Combine all ingredients in a large saucepan.

Bring to a boil over medium-high heat, then reduce to a simmer for 20 minutes, uncovered.

Put the mixture in a blender and cover the lid with a dishtowel to avoid splattering. (Keep in mind that the hot mixture will steam and expand in the blender. Don't hold the lid on too tight or you'll get an unhappy splattering of hot salsa.) Whirl until blended.

You can use the salsa/sauce hot over enchiladas, nachos, or huevos rancheros. Or chill and serve with tortilla chips.

Short Rib Stew with Barley

2011-01-05T18:12:00.000-08:00

It's been a chilly week in San Francisco, so I decided to heat things up with this rich, comforting one-pot wonder. I love the sounds and smells of a simmering pot on the stove, and nothing says winter comfort food like stew (plus Cole requested it, and who am I to deny an easy request like this?).

the

Short Rib Stew (adapted from Food & Wine)

Serves 8

3 1/2 lbs boneless beef short ribs, cut into 1 1/2-inch pieces (I used 3 lbs boneless, and 1 lb bone-in short ribs so the stew absorbed some additional richness from the bones)

1/4 C all-purpose flour

3 T extra-virgin olive oil

2 C dry red wine

3 C veal or chicken stock (I used beef stock plus 1 C water to dilute it and add extra liquid, for a lighter stew use chicken or vegetable stock)

7 carrots, cut into 1/2-inch dice

1 large onion, cut into 1-inch dice

3/4 lbs crimini mushrooms, stemmed and quartered

1 T thyme leaves, chopped

8 sage leaves, coarsely chopped

kosher salt and fresh ground pepper

1 C dried barley, pearled

1 C lentils, cooked, optional

1 large bunch spinach or kale, roughly chopped, optional (I tried using rapini, but the bitterness was overpowering. Spinach or kale will lend a sweeter, earthy note)

In a large bowl, toss the short ribs with the flour. In a large enameled cast-iron casserole, heat the olive oil. Working in batches, brown the short ribs over moderately high heat, about 6 minutes per batch (save the juices from the batches you set aside to return to the pot).

Return the meat and juices to the casserole. Add the wine and boil until reduced by half, about 8 minutes. Add the stock and bring to a simmer. Cover and simmer over low heat until the meat is tender, 2 hours.

While the meat is braising, cook the barley and lentils (if using lentils) in separate pots. Reserve to add to the stew before serving.

After meat has cooked for 2 hours, add carrots, onion, mushrooms, thyme, and sage. Cover and simmer over low heat until the vegetables are tender, about 35 minutes.

When vegetables are cooked, add lentils and spinach/kale and cook until just tender (less than 5 minutes). Season with salt and pepper.

Serve over barley, and sprinkle with additional herbs (I like to add a touch of chopped flat-leaf parsley). Enjoy!

More yogurt?

2011-01-02T15:24:00.000-08:00

In case you weren't all yogurt-ed out, dear readers, let me leave you with a sweet ending (or two) to bring a delicious start to 2011!

These Yogurt Pops are my substitute for Creamsicles in the summer. They're light, yet creamy, and oh so delicious! I've like to add a touch of mint to them - you can use finely minced fresh mint, or my Minted Simple Syrup instead of the plain water and sugar. (For an extra kick, try adding a splash of white rum or tequila to replicate a blackberry mojito or blackberry margarita).

Fluffy, light, and delicious, this Granita is a refreshing dessert perfect for a casual, springtime meal. Experiment with various fruit and yogurt combinations... fig and honey, peach and orange, strawberry-banana, the list goes on and on!

Here's to a year of delicious recipes, great memories, and many more epicurean delights. Thanks for reading in 2010, there's so much more to come!

Lentil Soup with Minted Yogurt

2011-01-01T16:00:00.000-08:00

A healthy, delicious, spicy soup to start the New Year!

Lentil Soup with Minted Yogurt (from Epicurious.com)
Lentil Soup
1 1/2 T olive oil
2 medium onions, chopped
2 large carrots, peeled and chopped
3 garlic cloves, minced
4 t curry powder
16 oz dried lentils
9 C low-sodium chicken broth, vegetable broth, or water

Minted Yogurt
1 1/2 C plain yogurt
1/4 C mint, chopped
1/4 C cilantro, chopped
1/4 C basil, chopped

Make the soup
Heat oil in heavy large pot over medium heat. Add onions, carrots and garlic and sauté until they begin to soften, about 10 minutes. Add curry and lentils and stir 2 minutes. Add liquid and bring to boil. Reduce heat, cover and simmer until lentils are tender, stirring occasionally, for about 1 hour 15 minutes. Add broth or water to thin soup, if desired. Season with salt and pepper.

Make the Yogurt
Whisk yogurt, mint, cilantro and basil in small bowl to blend. Season herbed yogurt with salt and pepper.

Serve
Ladle soup into bowls. Spoon generous dollops of herbed yogurt atop soup and serve.

Peach-Banana Smoothie

2010-12-30T19:30:00.000-08:00

I love smoothies. They're customizable, quick, delicious, and oh-so easy. This Peach-Banana Smoothie is one I've been making post-workout to refuel my body (and delight my taste buds).

I always have some frozen bananas (and various berries or fruits) in the freezer. Buy a bunch of ripe bananas, peel, and slice them into bite sized pieces, and freeze the pieces in an airtight container. Voila! Frozen bananas at your fingertips for when the smoothie-bug bites.

Peach-Banana Smoothie
Makes 1 smoothie

1/4 C frozen bananas
1/4 C frozen peaches
1/3 C non-fat vanilla yogurt
1/2-3/4 C non-fat milk
1 squeeze honey
1 heaping scoop of whey-based protein powder, optional

Combine all ingredients in a blender and blend away! If your smoothie is too thick, add more milk (or you can even add OJ or other fruit juices). Serve immediately, and enjoy!

Feel free to tinker with ingredients and proportions to find your favorite smoothie!

Greek Yogurt with Sugared Spiced Nuts

2010-12-29T19:31:00.000-08:00

I had a version of this dish at Kokkari, a fantastic contemporary Greek restaurant in San Francisco's financial district. The concept is so simple, yet the flavors are divine.

Yogurt with Sugared, Spiced Nuts (adapted from Yiaourti me Meli at Kokkari)

1 heaping scoop of Greek Yogurt (regular tastes the best, but low- and non-fat Greek Yogurt works as well and is a touch healthier)
handful of Sugared, Spiced Nuts (recipe below) sprinkled over the yogurt
drizzle of honey, optional

The presentation of this simple dessert is straightforward, so feel free to garnish and plate as you like.

Sugared, Spiced Nuts
Makes 4 cups

4 C mixed nuts (I use raw pecans, almonds, and walnuts)
1 C sugar (I like to use a little less sugar, about 3/4 C)
2 t spices (I use a blend of cinnamon, all-spice, nutmeg, ginger, and cloves)
1 egg white
1 t water

Preheat the oven to 250F and butter a large baking sheet.

Whisk the egg white and water in a small bowl until frothy.

In a large bowl, combine the frothy egg white mixture to the nuts and mix to coat. Add the sugar and spices and mix until the nuts are coated evenly.

Spread the nut mixture on the buttered baking sheet in one even layer and bake for 45-50 minutes until dry.

Let cool on the sheet and break into bite sized chunks.

Store in an airtight container.

Tsatsiki

2010-12-28T17:28:00.000-08:00

Delicious with falafels, zucchini fritters, and other Mediterranean tapas, this garlicky, addicting dip is an awesome addition to any hors d'oeuvres spread.

Tsatsiki
2 C plain yogurt (you can use regular, low- or non-fat, or even Greek for a creamier consistency)
1 garlic clove
1/2 t kosher salt
1 C English cucumber, peeled and finely sliced or shredded
1 T olive oil, optional
1 T mint and/or dill, finely chopped, optional

Peel, de-seed, and slice the cucumber into thin, quarter rounds and place in a cheesecloth-lined colander to drain. Let sit while smashing the garlic. Squeeze the cheesecloth to release any extra liquid.

Crush garlic with the flat side of your knife. Pour the salt on top of the crushed clove and smash into a paste, using the rounded-ride of a spoon.

Combine the garlic, olive oil, cucumber, and yogurt in a bowl and mix well. Taste for seasoning and adjust proportions as desired.

Serve with pita chips and assorted veggies for dipping.

Raita

2010-12-27T18:13:00.000-08:00

Raita
(This recipe is for a large batch of raita. I like to bring a container to work for a snack or breakfast, but you can scale down the proportions if you're just using it as a side.)

3 C low- or non-fat plain yogurt (you may use Greek yogurt if you fancy a thicker raita, but I prefer regular yogurt)
1 C red seedless grapes, rinsed and halved
1 C English cucumber, cut into cubes (you may peel the cucumber if desired)
cumin, to taste (I use about 1 t for this batch)

Slice grapes in half, and peel and dice cucumber into cubes (you want the grape and cucumber pieces to be about the same size).

Add yogurt, and a large dash of cumin to the grapes and cucumber and mix thoroughly. Taste the raita and add more cumin if desired. It should be a subtle spice to the cooling sauce.

This delicious dish/condiment/sauce can be used for many occasions. It's especially good with a spicy Tandoori chicken. (...which is also made with a yogurt marinade!)

Yogurt Galore!

2010-12-27T17:49:00.000-08:00

I'll jump right to the chase. I love yogurt. Especially Greek yogurt. And I use it in just about every form possible: breakfast, lunch, afternoon snack, dinner, dessert, sauces, marinades, plain, seasoned/flavored... I could go on and on with options for using this versatile ingredient. And thus I give to you: my week of yogurt! (It seems timely, now that the bulk of the holiday season is over, to write about some healthier foods... we have a peaceful 5 day lull to reboot before New Year's Eve wrecks us all again!)

On the menu for this week:
Monday: Raita
Tuesday: Tsatsiki
Wednesday: Greek Yogurt with Sugared Spiced Nuts and Honey
Thursday: Peach-Banana Smoothie
Friday: Curried Lentil Soup with Minted Yogurt

Momofuku's Ginger-Scallion Sauce

2010-12-20T18:00:00.000-08:00

I love this stuff. Love it. My mom has been making it (and I've been eating it) for years, long before David Chang and Momofuku made it popular (although I'm incredibly happy they're spreading the joy.) This sauce is an amazing condiment, and makes any short-notice meal delicious. My favorite childhood version is using it over simple, plain steamed fish and white rice with a couple springs of cilantro.

Ginger-Scallion Sauce (adapted from Momofuku's Ginger-Scallion Sauce)
2 1⁄2 C thinly sliced scallions, greens and whites; from 1 to 2 large bunches (I use about 2 C)
1⁄2 C finely minced peeled fresh ginger
1⁄4 C grapeseed or other neutral oil (I use about 1/3 C canola, and heat it to 'sizzle' the rest of the ingredients)
1 1⁄2 t light soy sauce (I bump this up to about 1 T and forgo adding the salt)
3⁄4 t sherry vinegar (I use 1 t Chinese cooking sherry and 1-2 t rice wine vinegar. The sherry will cook of with the hot oil)
3⁄4 t kosher salt, or more to taste (if desired)

Mix together the scallions, ginger, soy, vinegar, and salt in a heat-resistant bowl (I use a Pyrex measuring cup).

Place a small skillet over high flame, and heat the oil until it shimmers and crackles if you flick a drop of water into it (do not let it smoke and burn). Taking care not to spill, pour the oil over the rest of the ingredients. The scallions and ginger will 'sizzle' and release their aromas.

Quickly stir the sauce and taste and check for salt, adding more if needed.

Though it's best after 15 minutes of sitting, ginger scallion sauce is good from the minute it's stirred together up to a day or two in the fridge. Use as directed, or apply as needed.

From David Chang, on using the sauce:
"The dish goes something like this: boil 6 ounces of ramen noodles, drain, toss with 6 tablespoons Ginger Scallion Sauce (below); top the bowl with 1⁄4 cup each of Bamboo Shoots; Quick-Pickled Cucumbers; pan-roasted cauliflower (a little oil in a hot wide pan, 8 or so minutes over high heat, stirring occasionally, until the florets are dotted with brown and tender all the way through; season with salt); a pile of sliced scallions; and a sheet of toasted nori. But that's because we've always got all that stuff on hand. Improvise to your needs, but know that you need ginger scallion sauce on your noodles, in your fridge, and in your life. For real."

Pumpkin and Seafood Curry

2010-12-19T13:07:00.000-08:00

Thep Phanom is a little, off-the-beaten-track restaurant in the Lower Haight. It's also delicious. The amazing Pathama Parikanont opened the restaurant in 1986 and has been the chef, owner, and all-around wonder woman of Thep Phanom ever since.

One of my favorite dishes from Chef Parikanont is her Pumpkin Curry. Fragrant, spicy, and perfectly balanced it is the ultimate rainy winter dish. I love it with nutty brown rice that accentuates the earthiness of the pumpkin. I made my own version based off of several recipes, all the while trying to capture Thep Phanom's wonderful original version.

Pumpkin Curry
1 T canola oil
1/2 large white onion, sliced thinly
1 (14-ounce) can coconut milk (about 1 2/3 cups
2 to 3-tablespoons red Thai curry paste (adjust to taste)
1 1/2 cups fish stock (I use boiling water and an extra splash of nam pla, or vegetable stock)
3 tablespoons nam pla (Thai fish sauce)
2 tablespoons sugar
1-2 lemongrass stalks, each cut into 1/3's and bruised with the flat of a knife
3 kaffir lime leaves, stalked and cut into strips, optional (I purchase these whenever I can find them, and freeze them, tightly wrapped and airtight. They keep wonderfully and add that extra 'something' to dishes)
1/2 teaspoon tumeric
2 lbs pumpkin, peeled and cut into large, bite-sized chunks (you can substitute butternut squash)
1 lb squid, cut into rings, tendrils left whole (if squid isn't your seafood of choice any meaty fish will do, skinned and cut into bite-size chunks)
1 lb peeled raw shrimp
2 C packed baby spinach
2 C snow peas
1 head cauliflower, cut into bite-sized florets
1 red bell peppers, sliced into bite-sizes strips
Juice of 1/2 to 1 lime or more to taste
Cilantro, for garnish

Heat oil in a large, high-edge skillet. Saute onions until translucent and just starting to take on color.

Skim the thick creamy top off the can of coconut milk and add it to the pan with the curry paste. Beat the coconut milk and curry paste together with a wooden spoon or silicone-coasted whisk until combined.

Still beating gently, add the rest of the coconut milk, fish stock (or hot water), fish sauce, sugar, lemongrass, lime leaves, and turmeric.

Bring to a boil and then add the pumpkin. Cook on a fast simmer until the pumpkin is tender, about 15 minutes, although different sorts of pumpkins can vary enormously in the time they take to cook. (I prefer to roast the pumpkin while prepping the sauce, and adding it at this point. The pumpkin can get a little too salty for my taste if it cooks completely in the sauce.)

You can cook the curry up until this part in advance, leaving the pumpkin al dente as it will continue to soften in the sauce. Add the cauliflower so it begins to cook. The seafood should be added at the very end, about 5 minutes before serving.

Heat a separate pan over high heat and add a splash of oil. When pan is very hot, add the squid rings and saute quickly until squid is tender.

Bring the curry to a fast simmer and add the shrimp and squid tendrils. When the seafood is cooked through, about 3 to 4 minutes, stir in the sauteed squid rings and vegetables and mix into the curry. When the spinach is wilted, and the pepper and peas are cooked, squeeze in the juice of half a lime, stir and taste and add the juice of the remaining half to taste.

Take the pan off the heat and add the cilantro. Serve with brown rice (or basmati) and extra cilantro and lime wedges as garnish.

Tinker with types of vegetables and protein as you like. This curry is fantastic with yellow curry paste and chicken instead of seafood. I use the basic steps as a base for all my Thai curries - sauteed onion, coconut milk, curry paste, lemongrass, keffir lime leaves, stock, and veggies- the rest is up to you! Enjoy!

Almond Biscotti

2010-12-06T18:42:00.000-08:00

These scrumptious biscotti are the ultimate holiday cookie, perfect for office parties, Christmas gifts, or simply dunking in your coffee or tea. I made a big batch the day after Thanksgiving to ring in the Christmas season, with the intention of bringing them to the office to give to co-workers. However, Cole took a bite, and they were confiscated for our morning coffee.

They're also great with dried cranberries or cherries mixed in, and a small grating of lemon or orange zest.

Almond Biscotti (adapted from Gourmet Magazine, Jan 2009)
Makes about 40 cookies

1 C sugar
1 stick unsalted butter, melted
3 T Grand Marnier or other brandy
2 t pure almond extract
1 t pure vanilla
1 C whole almonds, with skin, lightly toasted, cooled and coarsely chopped
3 large eggs
2 3/4 C all-purpose flour
1 1/2 t baking powder
1/4 t salt

Sift together flour, baking powder, and salt.

Mix together sugar, butter, brandy, and extracts in a large bowl, then stir in almonds and eggs.

Stir in dry ingredients and mix until just combined.

Chill dough, covered, for 30-45 minutes.

While the dough is chilling, move baking rack to the middle of the oven and preheat to 350F.

Using moistened hands, halve dough and form 2 (16-by-2-inch) loaves on an un-greased large baking sheet.

Bake until golden, about 30 minutes. Carefully transfer loaves to a rack and cool for 15 minutes.

Cut loaves into 3/4-inch slices with a serrated knife.

Arrange biscotti, cut side down, on a clean baking sheet and bake until golden, 20-25 minutes.

Transfer to rack and cool completely.

These cookies keep incredibly well and taste even better the day or two after baking. Store in an airtight container at room temperature.

Pumpkin Pecan Muffins

2010-11-30T14:48:00.000-08:00

I made these a couple weeks ago, and though Thanksgiving has already come and gone, these pumpkin-y, nutty, spiced muffins are perfect for the chilly winter season. A hit with Cole, and my co-workers alike, these super easy muffins are perfect last minute creations to make your house smell great, or to bring to a holiday party. (They’d be amazing with cream cheese frosting, turning them from muffin to cupcake in a pinch).

Pumpkin Pecan Muffins (adapted from AllRecipes.com)

2 C sifted all-purpose flour (I used whole wheat flour)
1 t baking soda
1/2 t baking powder
1/2 t ground cinnamon
1/2 t ground nutmeg
1/4 t ground ginger
2 eggs
1/3 C buttermilk
1/3 C butter, melted
1 T molasses (I like to pour a little extra, since some is always bound to stick to the tablespoon)
1/2 t vanilla extract
1 C white sugar (I used about 3/4 cup for a slightly healthier version)
1 C canned pumpkin
1/2 C chopped pecans

Make the muffins:
Preheat the oven to 350°F.

Grease or line 24 muffin-pan cups, 2 1/4 inches in diameter.

Sift together the flour, baking soda, baking powder, cinnamon, nutmeg and ginger in a medium-large bowl.

Mix the eggs, buttermilk, melted butter, molasses, vanilla, sugar and pumpkin in a large bowl.

Stir in the dry ingredients, all at once and mix until just incorporated. Fold in the nuts.

Pour/scoop batter into the prepared muffin cups, filling each almost to the top.

Bake for 20 to 25 minutes or until a toothpick inserted in the centers comes out clean.

Remove the muffins from the cups and cool on wire racks. Serve warm.

These keep well for up to 4 days, stored in an airtight container. They're best served warm, so pop saved muffins in the toaster oven for a couple minutes until the outsides of the muffins are warm/hot and slightly crisp to the touch.

Stuffed Shells

2010-11-26T18:08:00.000-08:00

These are the ultimate easy dinner. Make a large batch, freeze a couple trays, and voila! Quick weeknight dinner any time you need it.

I created (read: improvised) this recipe after Cole and I were craving a hearty pasta. You can add anything you like- roasted red bell pepper, fresh tomato, eggplant, pine nuts, pesto, cheeses- you get the picture. The second time I made them I added sauteed brown mushrooms, which were delicious. The following is my basic stuffed shell. Add/subtract what you like and give it a whirl!

Keep in mind, I eyeballed this entire recipe, so feel free to take your own liberties in making it!

Stuffed shells
2 T olive oil
2 containers skim or reduced-fat ricotta (I use one 48 ounce container and 1 32 ounce container)
3 packages frozen, chopped spinach, thawed
1 1/2-2 lbs lean Italian sausage
2 small-medium onions, chopped
5 large cloves garlic, minced
Fresh ground black pepper, to taste
Nutmeg, to taste (I use about 1/2 t in the whole batch. Start slow and add to taste, as you want only a hint of the nutmeg to come through)
Basil, fresh or dried, to taste. Optional
Tomato sauce or crushed tomatoes
1-2 packages large pasta shells, cooked al dente

Cook the pasta before you begin the ricotta filling. Once al dente, rinse under cold water to stop the cooking and set aside. The shells are easier to work with while still warm, but not hot.

Heat olive oil in a large pan over medium-high heat.

Add onions and saute until translucent and starting to brown. Reduce heat to medium and continue to cook onions until they begin to caramelize.

Add garlic and sausage, 'chopping' sausage into small pieces as it cooks. Brown the sausage on all sides. Once it is done cooking, remove from heat and let cool.

While the sausage and onions are cooling, mix ricotta, thawed, drained spinach, pepper, and nutmeg in a large bowl.

Once the sausage mixture has cooled to room temperature, add it to the ricotta mixture and mix well. Taste the filling and adjust spices as desired.

Lay out 2-3 casserole dishes and spoon a thin layer of tomato sauce or crushed tomatoes in the bottom of each dish.

Stuff the shells with the ricotta filling and place them, side by side, in the baking dishes. Repeat until you run out of shells or filling.*

To freeze
Cover the shells with plastic wrap and freeze. When you are ready to prepare them, let them thaw a bit, pour tomato sauce over the top and cook like normal.

To cook
Heat the oven to 375°F.

Pour tomato sauce over the shells and bake until the sauce is bubbling and the shells are heated through.

Serve hot and enjoy!

*If you have extra filling, toss it with hot, al dente spaghetti and a splash of the pasta water to thin the filling. The ricotta will melt with the heat of the pasta and pasta water and make a delicious, creamy sauce.

Sardine Crostini

2010-11-24T13:29:00.000-08:00

In a city like San Francisco, I'm constantly surprised by the lack of good late-night food. Sure there's brewpubs galore, more taquerias than you can count, and the dismal 24-hour diner, but I'm talking good food. This lack of satisfying late-night eats becomes a problem, more often than not, after a movie at the Kabuki. Hunger fueled by a couple cocktails (why would you go to a movie where you can't order a drink?) we find ourselves wandering back from the theatre asking the eternal question: "What's still open?" and "What's delicious?" The answer is always the same, and always right: nopa!

This last Saturday after a movie at the Kabuki, Cole and I walked up to nopa around 1am, and ran into friends -one who works there- and were instructed to: "get the sardines and hummus. Trust me." We sat down, ordered the sardines, flatbread (more to come on this), and a couple other small plates and settled down with our drinks, chatting about the movie and letting the smells of the kitchen wash over us. Seated on the balcony, we found ourselves leaning over the railing watching the wood burning oven and prep stations, eagerly searching for our meal. Our anticipation was rewarded with a perfect dish. Crusty grilled bread; smooth, luxurious hummus; fresh, hot sardines; all topped off with a zesty, bright salsa verde and crisp baby greens. After one bite we were silent until the plate was devoured. I knew I wanted more, but the kitchen was closing and it was late.

Sunday morning, bright and early, I strolled over to Faletti's in search of sardines to recreate the dish for a dinner party Sunday night. After picking out a dozen, sparkling-eyed fish, and the necessary ingredients I hurried home, eager to prepare what I hoped would be a faithful recreation. The end dish was delicious, close to nopa's, and such a crowd pleaser that I can guarantee this will remain in my repertoire, made as frequently as possible.

Dinner party anyone?

Sardine Crostini with Hummus and Salsa Verde (inspired by nopa)
Serves 4-8

Salsa verde
1/4 cup capers, rinsed under cold water, drained, coarsely chopped
2/3 cup chopped fresh Italian flat leaf parsley
1/3 cup chopped fresh mint leaves
juice of one lemon
2 teaspoons grated lemon zest
dash of red pepper flakes, to taste
3/4-1 cup extra-virgin olive oil
fresh cracked pepper and salt to taste

Stir the ingredients in a large bowl. Set the salsa verde aside. (This can be made ahead and refrigerated in an airtight container for up to a week).

Sardines
12 2"–3" sardines or anchovies
12 T white wine vinegar
kosher salt, to taste
3⁄4 cup extra-virgin olive oil
1⁄3 cup fresh lemon juice
2 T chopped flat-leaf parsley
2 cloves garlic, minced

Working one sardine at a time, use a knife to remove the head. Without piercing the fish all the way through, use the tip of the knife to split the belly, and remove the innards. Rinse with cold water. Using the knife tip, loosen the spine and remove the bones from the flesh. Rinse the cavity with 1 T of vinegar and transfer the de-boned sardine to a small bowl. Lightly season the cavity with salt. Repeat with remaining sardines.

Drain sardines pat dry. Handle them gently, as they are very fragile. Arrange them in an 8" x 8" baking dish. In a small bowl, whisk together the oil, lemon juice, parsley, and garlic and pour marinade over the sardines. Cover dish with plastic wrap and refrigerate for 2 hours, up to overnight, turning fish occasionally.

Crostini
fresh hummus (Store bought is fine, but homemade is better. Use/make plain hummus.)
loaf of rustic bread, sliced 1/2- or 3/4-inch thick
baby arugula or frisee
1 head of roasted garlic

Make the crostini

Before roasting the sardines, remove them from the fridge and let come to room temperature.

Preheat oven to 350°F.

Remove the excess paper off the head of garlic so just full cloves remain. Sprinkle with a little olive oil, wrap in foil, and roast for 45 minutes.

Once garlic is soft and releases a mellow, sweet smell, remove and let cool. (You can also roast the garlic a day in advance. Squeeze out the roasted garlic and refrigerate in an airtight container until ready to use).

Raise the oven to 375°F

Grill or toast the bread. Keep warm on the side.

Place sardines parallel to one another on a sheet pan, with the butterflied sides spread open, skin side up.

Place in the oven and roast for 5 minutes. Drain the juices from the pan and cook 5 minutes longer. (I like to drain the liquid and then place them under the broiler for 2-3 minutes to let the skin crisp).

While the sardines are cooking, begin to assemble the crostini.

Spread a thin layer of roasted garlic on the grilled bread.

Spread hummus over the roasted garlic. You may use as much or as little hummus as you like. (I prefer a medium-thick layer, which helps the sardines and greens stay on the bread).

Lay the roasted sardines on top of the hummus, and sprinkle a spoonful of salsa verde over the crostini.

Top with a few sprigs of arugula or frisee and a pinch of fresh cracked pepper.

Serve warm and enjoy!

Note about dining at nopa:
During happy hour and the dinner rush, nopa is nearly impossible to navigate. It's packed with hungry diners, thirsty 20- and 30-somethings, and the sleek, earthy architecture, while stunning, is terrible at dampening the noise from nopa's many fans. But at 11pm, midnight, or 1am, while still buzzing and busy, nopa becomes a whole new restaurant. You may still wait 5 minutes for a table, but you can carry on a normal conversation, enjoy a leisurely cocktail (nopa's drink list and barstaff are excellent) and indulge in the amazing food.

Kale, Turkey, and White Bean Soup

2010-11-06T21:01:00.000-07:00

It's starting to get cold in San Francisco. People are breaking out the coats and scarves, fall produce is showing up at farmers' markets, and for better or for worse, snowflakes are up on Market Street. This weather makes me crave soups, stews, and cozy nights in. We've been on a healthy eating kick, so when I was thinking of soups, I wanted to steer clear of cream or potato based soups. I'd seen a similar recipe to this on Closet Cooking, a blog I check in on from time to time, and decided to make my own version. This soup is delicious, quick, and super-satisfying!

1 T olive oil
1 onion, finely chopped
4 cloves garlic, minced

1 t red pepper flakes

sprinkle fennel seeds, if using ground turkey

2 t oregano, if using ground turkey

1 lb ground turkey, or turkey sausage

2-3 bay leaves, or to taste

4 C low-sodium chicken or vegetable broth (plus 2-3 cups water, to dilute to taste)

Salt and pepper to taste

2 cans white beans (cannellini)

1 bunch kale

Juice of half a lemon, or to taste

*I prefer using lean ground turkey and adding my own seasonings of oregano and fennel seeds.

Chop onion finely into small pieces – you want them to soften and brown as they sauté to add flavor and depth to the base, and then almost dissolve into the broth as it cooks.

Heat the olive oil in a large stockpot until it shimmers. Add onions and sauté on medium-high heat, stirring frequently, until they soften and begin to brown and caramelize.

Add garlic, pepper flakes, fennel, and oregano and sauté until fragrant.

Add turkey, breaking into bits as you stir. Sauté until turkey is browned.

Add stock and stir and scrape the bottom of the pot to mix in any of browned ingredients into the liquid. Taste, and adjust with water to bring to the proper flavor. (I like to add about 3 cups of water to dilute the saltiness of the broth).

Let soup come back to a simmer. Meanwhile, drain and rinse the beans under cold water until it runs clear. Add beans to soup, stir to incorporate and let return to a simmer. (If you're still craving a creamier soup, save a ladle or two of the beans on the side and spoon some broth over them. Puree and add back into the soup).

Cover and let simmer.

While the soup simmers, rinse your kale to remove any remaining grit, and remove the main rib from the leaf. Stack leaves (I like to roll them lengthwise for ease) and chiffonade. Once soup is ready to serve, add the kale and let wilt, and squeeze lemon juice into the broth for a fresh punch.

Serve hot with crusty bread, and enjoy!

Beef, Shiitake, and Snow Pea Stir Fry

2010-10-18T21:14:00.000-07:00

Lettuce wraps and lettuce cups have recently entered into Cole and my regular dining repertoire. We fill them with seared tuna, or brown rice, beans, and chorizo, and any number of other creations. Last week we filled them with this delicious Beef and Shiitake Stir Fry adapted from Bon Appetit's Test Kitchen. The sweetness of the iceberg (yes, we caved and used iceberg lettuce. Not as healthy as green leaf or romaine, but so much better for lettuce cups!) married perfectly with the savory/sweet five-spice and snow peas, and its crunchiness was a perfect canvas for the tender beef and mushrooms. A delicious, healthy meal in under 30 minutes.

We added a bell pepper for a little more flavor and to boost our veggie intake, and bumped up the amount of shiitakes and peas that went into the mix. We've since made it again (yes, it's that tasty) but used boneless, skinless chicken breast instead of beef and added eggplant as well. Equally tasty, and much healthier! Try it yourself and find your favorite flavor combination!

Beef, Shiitake, and Snow Pea Stir-Fry (adapted from Bon Appetit, October 2010)

Serves 4

1 lb top sirloin steak, cut into 2-inch long, 1/4-inch thick slices
1 T sesame oil
1 T minced fresh ginger
12 oz fresh shiitake mushrooms, stems removed, thickly sliced
8 oz snow peas, ends trimmed
1 bunch scallions, chopped
1 bunch cilantro, leaves only, chopped
5 T hoisin sauce
2 t chili-garlic sauce
1/4 t Chinese five-spice powder
1 bell pepper, sliced into 2-inch long, 1/4 inch thick slices, optional
2 Japanese eggplant, roughly chopped into bite-sized wedges, optional

Combine chopped scallions and cilantro in a bowl and set aside. They will serve as aromatics and garnish later on.

Sprinkle beef with salt and pepper.

Heat oil in a large non-stick skillet over medium-high heat.

Add ginger and mushrooms; stir fry until shiitakes are tender, about 3 minutes. I like to let the shiitakes get a little more crisp and browned, which adds a deep, nutty flavor to the dish.

Add beef to the skillet. Stir fry until beef browns but is still pink in the center, about 1 minute. (If you choose to add it, add eggplant about 30 seconds after you've added the beef.)

Add snow peas, (bell pepper,) and half the scallion and cilantro mix, and stir fry for 1 minute.

Add hoisin, chili-garlic sauce, and five-spice and mix well until the stir-fry is evenly coated.

Toss the remaining scallions and cilantro with the stir-fry.

Serve in lettuce cups, or with steamed rice.

Cilantro-Thyme Chicken

2010-10-17T18:39:00.000-07:00

Short post, short meal. This easy, healthy chicken breast is a go-to for us on nights when time is short. It's best grilled, but can also be broiled or sauteed if grilling is too time consuming.

Cilantro-Thyme Marinated Chicken
Makes 4 breasts

Marinade:
2 egg whites
½ C canola oil
Juice of 1 lime
½ C minced cilantro
1/3 C minced fresh thyme
Salt
Fresh cracked pepper
water, if marinade is too thick

4 boneless, skinless chicken breasts

Whisk all ingredients together in a large bowl. Marinate chicken breasts in mixture for at least 1 hour, up to 4 hours. Turn breasts every 15 or 30 minutes to coat evenly.

Prepare coals and get temperature to medium-high (or turn to medium-high is using a gas grill). Cook chicken over medium-high heat, for about 6-7 minutes per side, until cooked through.

Serve sliced over salad, tossed in pasta with pesto, simple fresh tomatoes and basil, or aglio e olio, in paninis, chopped in tacos, or any way you like!

In case you didn't already notice :) we added sliced onion and bell pepper to the marinade to soak up the flavors. We roasted the peppers and onions to go with the chicken breasts... delish!

2010-10-06T14:01:00.000-07:00

And now for something completely different...

I saw this article/photo gallery and couldn't help but share it. A little eye candy to brighten your day!

What's your favorite indulgence?

Quinoa Salad

2010-09-26T16:20:00.000-07:00

One of my favorite weeknight meals is a simple salad. It’s easy to make in a rush, super healthy, and most importantly, delicious. Variations abound: butter lettuce, chives, grapefruit segments; frisée, lardons, poached egg; mixed greens, tomato, avocado; spinach, walnuts, blue cheese, dried cranberries… the possibilities are endless. I usually like to follow a formula: lettuce/greens, additional fruit or vegetable, herb, nut or grain, protein. The ingredients and amounts vary based on strength of flavor, texture, etcetera, but the end result is the same, a filling, satisfying meal.

This particular combination is one I’ve had many variations of over the past couple years. It’s delicious vegan/vegetarian, and also great with the addition of meat, fish, or cheese. I like it with some olive oil packed canned tuna or salmon, and Cole likes it with tuna and some crumbled feta cheese. I use canned beans for this recipe, since it’s usually one I make in a pinch, but it’s great if you have the time to soak and cook the beans yourself!

You can use any combination of beans/grains you like: kidney beans, garbanzo beans, lentils, etc. I usually make the quinoa mixture a couple hours to a day ahead of time.

Spinach and Quinoa Salad

Serves 2 as large portions

2 C quinoa, cooked

1 C kidney beans, drained and rinsed

1 C garbanzo beans

1 bag baby spinach, rinsed and dried

juice of 1½ lemons

zest of 2 lemons

3 T olive oil (I use Stonehouse Olive Oil’s Lisbon Lemon and Blood Orange oils)

1 shallot, chopped finely

salt and fresh ground pepper to taste

1 can tuna or salmon, drained, optional

crumbled feta cheese, to taste, optional

Cook the quinoa according to your taste. I like to use vegetable or mushroom broth to add a little flavor. I typically start with a 2-to-1 ratio of liquid to quinoa, but adjust the final liquid measurement down ½ a cup (3½ cups liquid to 2 cups dry quinoa).

Combine in a pot, bring to a boil, and simmer, covered until liquid has absorbed, about 15 minutes. Remove from heat and let sit, covered an additional 10 minutes. Fluff with a fork before continuing.

Once quinoa has cooled, add drained, rinsed beans, lemon juice, lemon zest, shallots, and salt and pepper.

Mix and adjust to taste. You may also drizzle a touch of olive oil in to keep quinoa from clumping.

Refrigerate your lemony quinoa in an airtight container until ready to serve.

When ready to eat, toss spinach, quinoa, tuna, feta, and olive oil in a large bowl. (You can also add an extra squeeze of fresh lemon juice, or dash of red wine vinegar here).

Enjoy!

Bar Tab: Lemon Simple Syrup

2010-09-18T20:05:00.000-07:00

Summer is winding down and fall produce is starting to make an appearance at the farmers' market and on local menus. But there's no reason to let go of the fresh, bright summer flavors you've enjoyed the past few months. Canning and jarring are great ways to preserve summery flavors, and for me, nothing says summer like lemonade. I have fond memories of setting up a lemonade stand with my mom and younger brother. We'd pick huge numbers of lemons from our family's giant lemon tree in the back yard, juice them, and have the inevitable battle of how much sugar to add (Mom said less, we said more!). So this afternoon, with a little time on my hands and a hankering for something sweet, I decided to make Lemon Simple Syrup. This syrup is a fantastic flavoring agent for cocktails, and makes an excellent sparkling lemonade.

Lemon Simple Syrup
Makes ~1 1/2 cups

1 C fresh squeezed lemon juice
1 C granulated sugar
Zest of 2 lemons
1 T water

Combine juice, sugar, zest, and water in a non-reactive saucepan over medium-high heat. Stir until sugar dissolves.

Turn heat down to medium-low and let simmer for 1 minute. Remove from heat, stir once, and let sit for another minute.

Strain into an airtight glass container to remove any seeds and pulp from the lemon, as well as the zest.

Let cool and store in the refrigerator.

The syrup will keep for about 6 months.

Fish Tacos

2010-09-15T19:02:00.000-07:00

Here we are, halfway through September, football season has kicked off and it seems like it's high time for another recipe (or two)! For the start of 'the season' last Thursday night Cole and I were craving something quick, easy, hand-held (as all good sports-spectator food is), and delicious. The debate began... Burger? Sandwich? Wrap? We knew we would soon be indulging in chips and a spicy, tangy, Guacamole Salsa we had made the night before, and we had a big batch of Red Cabbage and Lime Salad in the fridge. The answer was clear: Fish Tacos.

Since the weather was nice, and frying fish (or anything else, for that matter) in our kitchen usually leads to a smoky mess, we opted to grill our fish. Our local grocery (the awesome Falletti's) has an excellent meat and seafood counter, but last week they were out of mahi-mahi, which is ideal for grilling. Luckily, the snapper fillets looked perfect. Since the fillets were a little thinner than typically work on a Weber, we grilled them "en papillote," replacing the parchment with foil for the coals. The tacos were perfect. Smoky, spicy fish; crisp, tangy cabbage; creamy, flavorful salsa... all in all the perfect meal for our Thursday evening.

Guacamole Salsa

This recipe is our version of a delicious Guacamole Salsa from Mi Pueblo market's delicious salsa counter. Feel free to adjust proportions to suit your taste.

2 C spinach leaves, loosely packed
3 ripe avocados
1 C roasted tomatillos
5 jalapenos, seeds removed
2 serranos, seeds removed
4 limes, juiced
1 bunch cilantro, stems removed
3/4 C white onion, roughly chopped
2 cloves garlic
salt, to taste
water, add as needed to blend ingredients

Combine all ingredients in a blender and blend until smooth. Add water as necessary to get the ingredients to mix. Taste and adjust to personal preference.

Red Cabbage and Lime Salad

Another adaptation, this is our attempt to recreate the delicious cabbage salad/slaw from Yank Sing Restaurant's dim sum service. We omitted adding sesame oil that we occasionally add to this dish and added a serrano chile, and half a small red onion, to give it more of a Latin that Asian accent. This dish would also be excellent with some shredded carrot added to the mix. Since this is an adaptation, feel free to adjust seasonings to taste.

1 head red cabbage, finely shredded
1/2 bunch cilantro, stems removed, finely chopped
3 limes, juiced
1 serrano, seeded, minced
1/2 C toasted walnuts, crushed into small bits
1/2 small red onion, diced
2 t soy sauce
1 t sesame oil

Combine all ingredients in a large bowl and mix well to incorporate all ingredients. Taste and adjust seasonings.

Grilled Snapper for Fish Tacos
Serves 2

We didn't have a particular rub in mind for the fillets, but wanted to give them some light seasoning before grilling. Cole created a delicious, lightly spicy rub for the snapper that married nicely with the smokiness from the coals. This fish is also easier to grill because it's wrapped, protecting the delicate fillets from drying out and retaining the juices until the last minute.

3 snapper fillets, about 1 lb
6-8 corn tortillas

Season the fillets with a rub of your choice. We used coriander, green chile powder, salt, pepper, and smoked paprika.

Lay the fillets in a single layer on a sheet of aluminum foil. Fold the foil over to make an envelope to hold the fish. Poke a couple small holes in the foil to allow excess liquid from the fish to drain so the fillets stay moist, but don't get soggy.

Grill the packet over indirect heat on a medium to medium-low fire for about 5 minutes per side. Once you've cooked the fish through, open the packet (still on the grill) and let the fish get a little more crisp and smoky.

While the fish is crisping, grill your corn tortillas on both sides to warm them so they're easy to fold.

Check fish for done-ness, once cooked through remove from grill and serve hot with tortillas, cabbage salad, and guacamole salsa. Garnish with cilantro and crumbled cotija cheese.

Sesame Crusted Seared Ahi

2010-09-03T10:24:00.000-07:00

A few summers back, Cole worked as a line cook at a restaurant in Nantucket - the now closed Schooners. Of the many seafood-focused dishes he perfected in his stint, his Seared Ahi Tuna is particularly excellent (his much boasted Lobster Rolls are still yet-to-be-tasted). The other weekend we were strolling our neighborhood Farmers' Market and found some excellent ruby-hued pieces of sushi-grade Ahi from a vendor from nearby Santa Cruz, and the opportunity was too good to pass up. Rather than serve our lovely fish as your standard tuna tartare-style cracker we opted to make it into a full meal- borrowing from one of our favorite appetizers- the Fresh Springroll (The Slanted Door restaurant in the San Francisco Ferry Building makes the best version we've ever had).

Cole's Seared Ahi

Serves 2 as a full meal, ~6 as appetizers

For seared Ahi
2 sushi-grade Ahi tuna steaks (12oz would be a good size, you can vary the measurement according to your needs, but you want a thick-cut steak to ensure a good sear on the outside, and a lovely rare center)
1 C white and black sesame seeds, toasted (if you cannot find a pre-mixed sesame blend, use a proportion of 2/3 white to 1/3 black seeds)
1/2 C canola oil
1/4 C sesame oil

For rolls
6 full leaves, green leaf lettuce
6 sprigs mint
6 springs basil (purple Thai, or regular are fine)
6 springs cilantro
1 C carrots, julienne and blanched
1 C cucumber, julienne
2 C cooked Chinese cellophane noodles
6 sheets rice paper, cooked according to package. (Optional- you can wrap your rolls with just lettuce, or use the rice paper as an additional outside layer, if desired)

For dipping sauce
1/2 C fresh lime juice
1/4 C sugar
3 T fermented fish sauce (nam pla)
1 T unseasoned rice vinegar
1 T cilantro, chopped (we used a little extra)
2 cloves garlic, finely minced
1 t jalapeno, minced
sliced jalapeno rings, for garnish (and added heat)

Prepare dipping sauce
Combine all ingredients in a dish and mix well to dissolve sugar. Prepare 1 hour in advance so flavors have time to meld together. (You can also prepare the sauce the day before and refrigerate overnight. Remove from fridge 1 hour before serving so sauce can warm to room temperature).

Prepare rolls
Wash and dry lettuce leaves and basil, mint, and cilantro, set aside.

Chop carrots, and blanch. Set aside. Chop cucumber, set aside.

Cook cellophane noodles and rice paper according to directions on the individual packages. Set aside.

Prepare seared Ahi

While prepping the raw ingredients, remove Ahi steaks from fridge to come to room temperature.

Pour sesame seeds into a dish (a loaf pan works best, it keeps the seeds concentrated so the Ahi steaks can be properly coated).

'Roll' the sides of the tuna in the seeds, coating thickly (some seeds will fall off). Lay the flat sides of the tuna in the sesame coating all areas, and touching the coated sides as little as possible (the more you handle the tuna once dipped in sesame, the more the seeds will fall off). Once properly coated, let the steaks sit in the seeds until ready to sear.

Heat the canola and sesame oil in a large pan on high heat until the oil shimmers.

Sear the tuna steaks one at a time, for 30-seconds to 1-minute per side. To flip the steaks without splattering hot oil, use two broad spatulas. One to pick up the steak and the other to put on top to gently flip the tuna back into the oil.

Let tuna drain and cool slightly on paper towels, then slice against the grain into 1/2-inch thick strips.

Assemble the rolls
Lay the lettuce leaves onto a flat work surface. Gently crush the thicker stems of the leaves so they roll more easily.

Arrange the cellophane noodles, carrots, and cucumber on top of the lettuce.

Tear the basil, mint, and cilantro leaves into rough pieces add to the roll.

Layer the seared tuna on top of the rest of the ingredients, fanning the slices so you have evenly distributed bites.

You may serve the rolls as-is and let your guests/dining companions roll the wraps themselves, or you can roll the lettuce prior to serving and plate, rolled edge down.

Serve immediately with dipping sauce on the side!

If you opt to use rice paper rounds, place those underneath the lettuce leaves before beginning. Or, you may 'double-wrap' your lettuce rolls in rice paper for extra-secure rolls.

Shiitake Pots de Creme

2010-08-25T09:39:00.000-07:00

You may or may not know, but I work for an excellent artisan chocolate company and chocolatier... And as fabulous as you can imagine it is to work in an environment where you're constantly surrounded by exquisite chocolates, it's equally as challenging (both as an act of willpower and the demands of the job). So every once in a while we switch it up. Instead of web management and online sales I'll jump into the kitchen to test a recipe or lend a hand. A little while back I came upon this amazing, and somewhat bizarre recipe, and knew it had to be made. So over to the kitchen I went, and came out with a truly phenomenal dessert- Shiitake Pots de Crème. They were greeted by rave reviews by co-workers and Cole, and are a truly magnificent creation.

They're surprisingly easy to make (make that, less difficult than they seem, though still not necessarily easy), and the reward of your labors is a silky, subtly smoky, fragrant pots de crème. The perfect decadent dessert for an intimate dinner date, impressive dinner party, or any other occasion when spoiling yourself is in order! They were so successful, in fact, that I used it for my Recipe of the Month for May 2010.

Shiitake Pots de Crème (find the full recipe at the link or below. Adapted from Chocolate Obsession by Michael Recchiuti)

Makes 12 individual pots

Ingredients:

¾ cup (5 ¼ ounces) granulated sugar cane

2 T (1 ounce) water

2 ounces dried Shiitake mushrooms

1 cup (8 ounces) whole milk**

2 cups ( 16 ounces) heavy whipping cream

5 (3 ¾ ounces) extra-large egg yolks

2 ½ ounces 41% milk chocolate, finely chopped

**The shiitakes for the infusion are very absorbent and will soak up some of the milk. The recipe calls for more milk than you will end up with after the infusion has been strained. If, after straining, you are short on the milk-shiitake infusion, you can add plain whole milk to bring the measurement to a full ¾ cup.

Make the infusion:

Combine the milk and shiitake mushrooms in a saucepan and bring to a boil over medium heat, stirring frequently. Remove from heat, cover plastic wrap and steep mixture for at least 4 hours.

Taste the milk mixture to ensure it has absorbed a good, strong shiitake flavor. Then re-heat mixture and pour it through a fine-meshed strainer. Discard the mushrooms. Re-measure the milk and adjust it to equal ¾ cup (6 ounces).

Make the pots de crème:

Combine cream with mushroom-infused milk in a saucepan and bring to a boil over medium heat.

While cream is heating, put the sugar and water in a medium heavy-bottomed pot. Use an unlined copper pan if you have one. Stir to mix the water and sugar. Place over medium heat and cook, stirring occasionally with a wooden spoon, until the sugar turns dark amber, 4 to 5 minutes. To check the color, dab a small amount of the syrup on a white plate. If any crystals form on the sides of the pan as the sugar darkens, wash them down with a wet pastry brush.

When the sugar is the correct shade, remove the pan from the heat and put a sieve or spatter guard over it. Wearing an oven mitt, slowly pour the hot cream into the sugar syrup a little at a time. The mixture will splutter and foam. Be careful, as it is very hot. When the mixture stops bubbling, whisk it to incorporate any caramel stuck to the bottom.

Place the egg yolks in a medium bowl, and whisk by hand until blended. Whisk about ½ cup of the caramel mixture into the yolks to warm them gradually. Whisk in another 1 cup, and then whisk in the rest. Add the chocolate and whisk until it melts.

Strain the custard through a fine-mesh sieve into a bowl.spoon the custard into twelve 2 ½ ounce espresso cups (or small, 3 ounce ramekins) filling them three-fourths full. Let the custard cool to room temperature.

Preheat the oven to 300°F. Bring a large teakettle of water to a simmer.

Put the cups in a large baking pan. Pour the hot water into the baking pan to reach halfway up the sides of the cups. Cover the pan with aluminum foil.

Bake on the middle shelf of the oven until the tops are set but the entire custard jiggles when a cup is moved, about 25 minutes. Immediately remove the cups from the hot water. Let cool to room temperature.

Cover the cups and refrigerate for at least 6 hours or up to overnight. Bring to room temperature before serving.

If shiitake is too exotic for your tastes, simply make the pots de crème without infusing the mushrooms into the milk. The Burnt Caramel Pots de Crème on which we based this recipe is equally as luscious. You can find more process images on my Recchiuti blog posting for this recipe.

Panzanella

2010-08-19T16:12:00.000-07:00

There aren't many combinations as delicious as tomato and basil. They're perfection in the simplest form, and can combine to make any number of mouth-watering dishes... a perfect al pomodoro sauce, caprese salad, roasted tomato soup with basil oil, bruschetta, pesto pasta with burst tomatoes, and so much more. One of my favorite summertime dishes is sort of a combination of all of these (I've certainly seen variations of it that cover the soup, salad, and bruschetta categories). Panzanella. You can make this light, summery dish as a salad, appetizer, or main, adding any number of ingredients to suit your palate. The following is my take on the dish, which I like to serve as a single course, for a light meal.

Panzanella

Serves 2

Traditionally this dish is made by sprinkling thinly sliced basil into the salad for flavor. I prefer to make mine with pesto, which acts as a dressing and coats the tomatoes and bread better, and adds a silky layer of flavor to every bite.

The measurements for this recipe vary by personal preference. I make my pesto based off the amount of basil I have on hand (basically by how large the bunch is that my farmer packs that week).

Pesto:
1 large bunch of basil (about 2 cups of loosely packed leaves)
1/2-1 C extra-virgin olive oil (start with 1/2 C and add as needed for the pesto to blend smoothly)
2 cloves garlic (adjust to taste)
1/4 C grated Parmesan
1/4 C toasted pine nuts (or walnuts)
1/4 C lemon juice (I juice half a lemon and taste the pesto. If it lacks acidity, juice the second half)
fresh cracked pepper, to taste
salt , to taste

Combine basil, olive oil, garlic, parmesan, and pine nuts in a blender and blend until well mixed. Add lemon juice to taste and blend again until smooth. Add salt and pepper, mix, and adjust to taste.

Store pesto in an airtight container, drizzle olive oil over the top to 'seal' the pesto for freshness.

Panzanella:
2 C rustic croutons
4 C heirloom tomatoes, roughly chopped (use a variety of tomatoes like brandywine, green zebra, cherokee purple, jubilee, and any others)
1/4 C pesto or 1/2 C thinly sliced basil (start with a smaller amount and add to taste)
1-2 T balsamic vinegar, to taste (some prefer red wine vinegar, which works well too)
2 C baby arugula
fresh cracked pepper and salt, to taste

Preheat the oven to 350ºF.

Roughly chop a rustic sweet baguette into cubes, toss with olive oil, and spread on a baking sheet in a single layer. Bake for 5-15 minutes, turning occasionally, until golden brown. Once croutons are ready, remove from oven and toss to cool.

While the croutons are baking, chop tomatoes into large, bite-sized cubes and place in a large mixing bowl.

Add arugula (and any of your other desired vegetables- cucumbers, red onion, etc), croutons, and pesto to the mixing bowl and toss until the salad is evenly coated. Drizzle additional olive oil if the salad is too dry, and balsamic vinegar, to taste. Season with fresh cracked pepper and salt, and toss once more.

Serve at room temperature.

(Adjust the amounts of pesto/basil, balsamic, arugula, etc to your taste. I like my panzanella to be heavier on the tomatoes, with the bread serving to soak up the delicious liquid. You can also add more texture and flavor to your panzanella by including diced cucumbers, thinly sliced red onion, ribbons of raw zucchini, small cubes or balls of fresh mozzarella, or shavings of Parmesan)

Thai Shrimp Curry

2010-08-12T14:29:00.000-07:00

Given the option, I prefer cooking to ordering out... But there are always those few nights when work is stressful, you've had a long day, and you just don't feel like cooking. On those nights, we order out. And when we order out, we usually default to Thai. Think: fresh spring rolls, panang curry, and some sort of spicy noodle dish.

The other night Cole and I were in the mood for some Thai, but we had the energy to learn to do it ourselves, thus beginning the hunt for a great curry recipe. I found this dish on Epicurious, and it sounded just about perfect, meeting our criteria of a saucy, spicy curry (panang-style) with the added bonus of seafood, probably our least used protein.

The curry was delicious, well-balanced, and relatively simple to make. We added extra curry paste to balance the creaminess of the coconut milk and serrano chili to add some spiciness to the otherwise fragrant sauce. The shrimp were tender, and combined perfectly with the added vegetables. Served over big bowls of steamed basmati rice, the curry was a great one dish meal, and a great homemade version of our delivery standby.

Thai Shrimp Curry (adapted from Bon Appetit Magazine, February 2004)

1 T peanut oil (we used canola)
1 C thinly sliced onion
1 C chopped scallions (green onion)
2 T Thai green curry paste (or to taste)
1 14-ounce can unsweetened coconut milk
1 C low-sodium chicken broth
3 T Thai fish sauce (nam pla)
2 t sugar
1 C diced plum tomatoes
1 red bell pepper, cut into finger-sized pieces*
1 C snow peas*
1 serrano chili, sliced into rounds*
2 lbs uncooked large shrimp, peeled and deveined
Cilantro for garnish
Lime wedges for garnish

Heat peanut oil in heavy large skillet over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes.

Reduce heat to medium. Add green onions and curry paste; stir until fragrant, about 1 minute.

Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil.

Add tomatoes and boil 2 minutes.

Add shrimp and cook just until opaque in center, stirring often, about 3 minutes.

Transfer curry to large shallow bowl. Garnish with cilantro. Serve with basmati rice, passing lime wedges separately.

*If you like your curries a little spicier (and we do!) you can add a serrano pepper sliced into rounds, to the curry at the same time as you add the tomatoes. We also added snow peas and red bell pepper to our curry to give it more body and add some extra veggies to our meal.

Bar tab: Rose-Geranium Cocktail

2010-08-04T12:51:00.000-07:00

One of the perks of working at the Ferry Building on market days is getting to know your favorite local farmers and their products/produce. You develop relationships based on a mutual love for fresh, wholesome food, and as a result you get first pick, the farmers' recipes, and tips on what's coming next week(end). One of my must-haves from the Saturday Ferry Building Farmers' Market is the Rose Geranium soda or softer from Lorraine at Drinkwell Soda (she partners up with her fiance Nigel from Eatwell Farms for the herbs). It's a refreshing, fragrant, fresh drink with light carbonation and the most beautiful herbaceous rose scent. I love it on it's own, and recently discovered it makes an absolutely wonderful mixer!

And so, I proudly present the Lorraine. The perfect 5-o'clock pick me up cocktail for all those misty San Francisco mornings when Lorraine's sunny attitude and delicious drinks were the perfect pick-my-up and wake-me-up!

The Lorraine

Makes 1 drink

2-3 oz Hendrick's gin, or to taste/strength
Rose-Geranium softer from Drinkwell Soda
1/2 C English cucumber, cut into large cubes
English cucumber wheels for garnish

An hour before making, chill the diced cucumber in the freezer. Once the cucumber is chilled and frosty, remove from freezer and muddle in the bottom of your cocktail shakers. Add gin to the cocktail shaker with two cubes ice and shake until chilled. Pour into a cocktail glass and top with Rose-Geranium softer. Add a wheel of cucumber for garnish.

Serve immediately.

This cocktail is also great with DRY Soda's Cucumber soda... utterly delicious, crisp, and refreshing.

Bucatini all'Amatriciana

2010-07-26T11:21:00.000-07:00

I've loved bucatini all'amatriciana for years. It's always been one of my favorite pastas to order, and whenever I see it on a menu, I try it. A while back I tried making it myself, and wow! Much easier than I thought, and so delicious. It quickly made its way onto my repertoire of weeknight stand-by's. Since that first experimental time, I've combed through several recipes and finally came up with a list of ingredients I like for a perfectly balanced sauce. I always have canned tomatoes on hand in the pantry, and we usually have some bacon in the freezer or fridge, making this dish a great last minute go-to, not to mention one of our favorites.

Pasta all'Amatriciana

(When making this dish, I use regular thick-cut bacon, and usually add an extra dash or two of pepper flakes, since Cole and I like spice. If I don't have fresh tomatoes on hand, canned whole tomatoes from a good brand like San Marzano work great, although nothing beats the fresh version. Traditionally, this dish is made with bucatini pasta, my personal favorite. The straw-like shape of the noodles hold onto the sauce beautifully. If you can't find bucatini, you can use spaghetti, or another long pasta).

3 tablespoons extra-virgin olive oil
6 ounces guanciale or bacon, sliced, cut into 1x1/4-inch strips, divided
1 large garlic clove, or two medium cloves, peeled and minced
1 1-inch dried peperoncino or 1/4 teaspoon dried crushed red pepper (this usually comes closer to 1/2 t)
1 heaping cup finely chopped onion (I use one whole medium onion, if there's more than a cup, it's fine)
2 1/2 tablespoons balsamic vinegar (I start with 2 T and add more based on the amount of onion I have)
1 pound cherry tomatoes, roughly chopped (I measure them by volume, and aim for about 3 1/2 cups. It's find to just cut them in half. They'll break down and release their juices as they simmer)
16 ounces pasta, cooked al dente
3/4 cup freshly grated Pecorino Romano or Parmesan (you can play with this amount, as it's a completely personal taste preference)

Keep in mind, this recipe is one I've made many times over and adjusted from a few different recipes. Make it once following instructions, and then adjust proportions to fit your tastes.

Heat 1 tablespoon of olive oil in heavy large skillet over medium heat. Add bacon and sauté until crisp. Transfer bacon to paper towels to drain (do not clean skillet). Reserve for garnish.

Add the remaining 2 tablespoons of olive oil to same skillet and add garlic and peperoncino; sauté until garlic is fragrant and golden and peperoncino darkens, about 2 minutes. (Be careful not to burn the garlic, or your sauce will be bitter).

As soon as the garlic has turned a light gold color, add onion and sauté over medium (to medium-low heat) until onion is translucent, about 10 minutes.

Stir in vinegar; cook 1 minute. Add tomatoes; simmer 6 minutes, or until the tomatoes have released their liquid and the sauce simmers evenly. Season with salt and pepper and add the bacon back to the sauce. Mix until the bacon is evenly coated in sauce and then remove from heat.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to same pot.

Toss pasta with sauce, adding some of reserved pasta cooking liquid if dry. Season to taste with salt and pepper. Serve immediately with cheese on the side for seasoning.

Zucchini Muffins

2010-07-18T19:25:00.000-07:00

I love dishes that combine sweet and savory. Remember the tart with Cornmeal Rosemary Crust and Smashed Fig Crostini? Other favorite sweet and savory pairings are as simple as sea salt sprinkled over some chocolate, reduced balsamic on vanilla ice cream, or basil in a mojito. Some combinations are more straightforward and traditional than others, like these delicious comforting Zucchini Muffins.

I had a few leftover zucchinis on my kitchen counter this last week, and so I decided to experiment with a new recipe for zucchini muffins and zucchini bread. I adapted these muffins from 3 or 4 different recipes from Epicurious, The Joy of Cooking, and others, using spices and seasonings I liked best to get my preferred flavor.

Zucchini Muffins

Makes 12 muffins

3 C grated zucchini (lightly packed)
2/3 C unsalted butter, melted
1 1/3 C sugar
2 eggs, beaten
2 t vanilla
2 t baking soda
pinch of salt
3 C flour
2 t cinnamon
1/2 t nutmeg
1 t lemon zest
dash of allspice
1 C toasted walnuts

Preheat oven to 350F.

In a large bowl, combine sugar, eggs, and vanilla, and mix to combine. Add grated zucchini and butter and mix together. Stir in baking soda, salt, and lemon zest.

Separately, in a medium bowl, mix flour, nutmeg, cinnamon, and allspice.

Add the dry ingredients to the wet mixture in small batches, mixing well to incorporate. Add toasted walnuts.

Butter a muffin pan and evenly spoon the muffin batter into the muffin cups. The batter should fill the cups to the top edge.

Bake for 25-30 minutes, until a toothpick comes out clean and the tops of the muffins are golden brown. (It's OK to remove them from the oven if the toothpick is not completely clean. The muffins will continue to cook while still in the pan, and you want to make sure they stay moist and do not dry out from baking too long).

Let cool in pan for 5 minutes. Remove to cooling rack after 5 minutes and cool for an additional 20 minutes.

Serve warm, or let cool to room temperature and store in an airtight container and serve within 3-4 days (sooner is, of course, better). If reheating, toast them and serve with butter, honey, jam, or whipped cream cheese.

Lentil Soup

2010-07-09T12:22:00.000-07:00

I'm not sure if I've mentioned before, but my Mom is a fantastic cook. And not just because I find her food comforting, or because food made by your mother is always better (and it is). But because she's extremely talented, creative, and has an expert palate. Case in point? This simple yet delicious lentil soup Cole and I tried last time we visited my 'rents. So simple. So good. And light, but at the same time filling, warm, and comforting.

Lentil Soup with Mustard and Vinegar

Serves 4

1 T olive oil
2 1/2 C mirepoix (diced onion, carrot, and celery, in equal proportions)
2 cloves garlic, minced
2 bay leaves
3 T tomato paste (start with 1 1/2 and add to taste)
2 cups chicken broth (you can also use vegetable broth)
2 cups water
1 strip of smoked bacon (optional)
1 package of Trader Joe's Lentils (they're pre-steamed and in the refrigerated section)
1 T Dijon mustard (start with 1 t and add to taste, remember, 3 t = 1 T)
2 T red wine vinegar
freshly cracked pepper

In a large saucepan, heat olive oil, and sauce the onion, carrot, celery, and garlic until translucent. Add bay leaves and heat until fragrant.

Add broth and water and bring to a low simmer. Add tomato paste once the liquid is hot, and dissolve the paste into the soup.

Simmer soup until the flavors have melded together. Add bacon (if desired) and lentils. Bring back to a simmer and add mustard and vinegar. Let simmer for another 5 minutes. Add salt and pepper to taste.

Serve hot with crusty bread (we served ours with a delicious gooey grilled cheese).

2010-07-06T12:53:00.000-07:00

Apologies in advance dear readers for this slightly frantic, choppy post, and a belated happy 4th of July! I'm easing myself back into the saddle after an exhausting, albeit fun-filled weekend with family and friends. This past weekend my cousin got married, and between my family hosting the rehearsal dinner, the wedding, my birthday, and the 4th, this weekend, and all its delicious food was a blur of parties, parties, and more parties, and the sustenance that kept us going through it.

July 2nd, the Rehearsal
The day was spent prepping and 'sous-ing' for my whirlwind, powerhouse, hostess-with-the-mostest of a Mom (my Dad was acting Grill Master).

1) Prepping the centerpieces for the tables. 2) My Mom prepping away. 3) Dad giving a toast.

Appetizers:

1) Some of the fam and the appetizer table.

2) Grandma, Ren (the groom) and his groomsman Tony in front of the starting spread.

Crudite with homemade Green Goddess Dressing
Homemade Hummus and Caponata alla Siciliana with pita chips
Figs with honeyed goat cheese
Assorted Cheese with walnuts, grapes, and crackers
Marcona Almonds

Mains:

1) Mom and JW prepping the buffet: salmon, pulled pork, pumpkin salad, and sesame noodles.

2) Ready for the dinner rush.

Grilled Veggies with Balsamic reduction
Hoisin-Chile Glazed Grilled Salmon
8-hour smoked, BBQ-ed Pulled Pork with homemade BBQ sauce and rolls
Sesame Noodles
Insalata Tricolore
Roasted Pumpkin 'salad' with Lentils and Goat Cheese

Desserts:

1) S'mores Bites with ribbon for the bride and groom: Julie & Ren, July 3, 2010.

2) The tables after the guests cleared.

Chocolate Cake
Apple Pie
Fresh Strawberries
S'Mores Bites
(And of course, lots of wine and beer!)

July 3rd, the Wedding (and my birthday!)

Our family (plus Jen and Cole).

After a lovely brunch at our B&B, we wandered to the Farmers' Market in downtown Palo Alto for some sweet, still-warm-from-the-sun tomatoes, figs, cherries, and peaches. (To be honest, I have to admit that I've been spoiled by the Ferry Building Farmers' Market... Nothing quite compares!) Then back to my parents' for the best part of any big party: the leftovers! Then "get me to the church on time!" Off to Memorial Church at Stanford for the beautiful ceremony, and down to Cupertino for a 'pull out all the stops' formal Chinese dinner.

Bubbles for the Bride & Groom! (No throwing rice or birdseed at Mem-Chu).

(Dumplings, cold appetizers of jellyfish, roast chicken, and seaweed salad, birds' nest soup, fried crab claws, lobster, Peking Duck, hand-pulled noodles, whole steamed fish, crab fried rice... I'm sure there's more I'm forgetting... a 4 tier cake with layers of carrot cake, princess cake, chocolate, and hazelnut... and plenty of raising our glasses to the Bride and Groom).

Our table at the wedding.

July 4th, BBQ party.
You know the drill... more delicious leftovers, BBQ burgers, dogs, etc. And a good old fashioned pool party.

2010-06-22T15:10:00.000-07:00

So 5 days of cooking from Men's Health have come and gone... and my conclusion? Overall, it's a pretty solid lineup of recipes. They're geared towards the quick and easy, which make them ideal for mid-week cooking. However they also lean toward being protein heavy for muscle building men. But if you take the recipes and add a large serving of vegetables (salad, sauteed greens, grilled veg...) and you've got a pretty full, complete meal.

I think it's safe to say, Cole and I will continue to pull recipes from Men's Health... there's still a few I'd like to try.

Dr. Pepper Ribs

2010-06-19T16:38:00.000-07:00

Day 5 (Friday, 6/18): From Men's Health February 2010
Dr Pepper Ribs; pg.83

Men's Health is all about "Eat This, Not That." While we don't go to any of the below mentioned restaurants for a rack o' ribs, their healthy alternative sounded pretty damn good, worth trying out in this grilling weather.

The conclusion? The sauce was tangy and actually very flavorful, although I'd recommend doubling the proportions so there's enough sauce to brush the rubs one more time before removing from the grill, to keep them sticky and finger-lickin'-good. Also, if you have an immersion blender handy, give the sauce a quick blend to smooth out the texture of the minced onion and garlic. Cole and I added fresh cracked pepper to the sauce and omitted adding salt to the Dr. Pepper during the initial soaking (instead adding 1 T to the barbecue sauce). Overall the ribs were tender, and fairly flavorful, although not the best ribs we've ever made.

From Men's Health: "Order ribs at a restaurant and you could gain a full pound by the time the bill comes. Think we're kidding? Outback's ribs have more calories than 15 Krispy Kreme Original doughnuts and more saturated fat than you should consume in 4 days. We've declared the dish one of the worst foods in America. But Outback isn't alone: Chili's, Applebee's, and Ruby Tuesday all bust 1,000 calories with some of their rib creations. With our at-home option, we suggest half a rack, and we tap into the surprisingly complex flavor of Dr Pepper to create a perfectly balanced sauce."

What you'll need:
2 racks baby back ribs
1 large (2 liter) bottle of Dr Pepper (we used 1 liter of Magnolia's Oysterhead Stout and 1 liter of Dr. Pepper)
1/4 cup salt
1 Tbsp chili powder
1/2 Tbsp canola oil or vegetable oil
1/2 onion, minced
1 clove garlic, minced
1/2 cup ketchup
2 Tbsp Worcestershire sauce (we cut down the Worcestershire to about 1 1/2 T and added 1/2 T soy sauce)
2 Tbsp cider vinegar
1/8 tsp cayenne pepper

1 Place the ribs in a large baking dish. Pour in Dr Pepper to cover them, reserving at least 1/2 cup for the sauce. Add the salt and soak the ribs in the fridge overnight (or at least 2 hours).

2 Heat the oven to 350°F. Remove the ribs from the liquid, dry them, and rub with the chili powder. Place them on a baking dish, add 1 cup of water, and cover tightly with foil. Cook for 2 hours, until the meat nearly falls off the bone.

3 For the barbecue sauce, heat the oil in a saucepan over medium heat. Saute the onion and garlic until they're soft and fragrant, and add the ketchup, Worcestershire, vinegar, cayenne, and 1/2 cup of Dr Pepper. Simmer for 15 to 20 minutes, or until the sauce thickens.

4 Fire up the grill, and brush the ribs with sauce. When the grill is hot, cook them bone side down on a cooler part for 10 to 15 minutes. Flip them and cook until lightly charred and smoky. Remove, and brush on more sauce. Makes 4 servings

Per serving:
400 calories, 15 grams (g) fat, 1,140 milligrams (mg) sodium

Men's Health: 4.25 for 5.

Pasta with Prosciutto and Pea Puree

2010-06-18T21:03:00.000-07:00

Day 4 (Thursday, 6/17): From Men's Health May 2010
Pasta with Pea Puree and Prosciutto; pg. 133

1 C chicken broth
2 C fresh or frozen peas
1/2 C grated parmesan
2 T butter, softened
1/4 C prosciutto
pasta (your favorite kind, cooked al dente)
salt and pepper

Boil 1 cup chicken broth or water in a pot; add 2 cups fresh or frozen peas and cook until just tender.

Remove 1/2 cup peas and set aside; puree the remaining peas and the liquid in a food processor with 1/2 cup grated Parmesan and 2 tablespoons soft butter.

Return the puree to the pot along with 1/4 cup torn prosciutto and the reserved peas; add salt and pepper, then cooked pasta, and toss.

Top with more grated Parmesan.

This pasta was from the same Power of Pasta article that the Linguine with Clams recipe came from. Unlike the linguine, however, this pasta was perfect. The saltiness of the prosciutto played beautifully off of the sweetness of the peas; and the texture of the pea and parmesan puree was smooth, luscious, and a delightful base for the slightly chewy prosciutto, al dente pasta (we used rigatoni), and the bright, fresh peas that popped with each bite. A definite go-to for future meals.

(not the prettiest pictures, but utterly delicious)

Men's Health: 3.5 for 4.

Zucchini and Herb Frittata

2010-06-17T08:53:00.000-07:00

Day 3 (Wednesday, 6/16): From Men's Health Oct 2009
Zucchini, Parmesan, and Mint Frittata; pg.105

This recipe came from an article called "Your Shortcut to Four-Star Meals." Since Wednesdays usually run late for Cole and me, this quick and easy frittata sounded delicious. We added 3 stalks of asparagus, cut on the diagonal, to the frittata and served it with a salad (with some extra goddess dressing, remember Day 1?), a crusty baguette, and some utterly delicious Bûcheron cheese.

The verdict? A delicious, light, and oh-so-simple meal. We added an additional 3 minutes to the cooking time, since our frittata was a little larger, and used our conventional oven since we doubled the recipe and our skillet was too large for our toaster oven. The frittata would have been too little on its own, but with some leafy greens and a baguette (and cheese, of course, never hurts) the meal was perfect.

(The recipe is portioned for one, so we doubled all the measurements below).

What you'll need:
2 large eggs
1 small zucchini, julienned
2 T grated parmesan cheese
3 mint leaves, torn
salt and pepper
1 T olive oil

How to make it:
Heat a toaster oven to 400˚F. Break the eggs into a mixing bowl and whisk well.
Drizzle in a bit of water.

Add the zucchini, cheese, mint, salt and pepper.

Drizzle the oil into a 5 1/2-inch skillet.
Pour in the egg mixture and bake for 12 to 15 minutes or until the eggs are just set.
Let them stand 2 to 3 minutes before serving.

The mint adds a hit of freshness to the frittata, but you can also substitute other herbs, such as thyme, basil, or chives.

Men's Health: 2.5 for 3.

We've made this recently and added basil, mint, and chives... delicious!

Linguine with Cherry Tomatoes and Clams

2010-06-15T22:40:00.000-07:00

Day 2 (Tuesday, 6/15): From Men's Health May 2010
Linguine with Cherry Tomatoes and Clams; pg. 132

2 T olive oil
2 cloves minced garlic
2 C halved cherry tomatoes
1/2 C dry white wine
1 1/2 - 2 lbs scrubbed littleneck clams (or other hard-shell clams, mussels, or cockles)
2 sprigs fresh thyme
parsley for garnish
salt and pepper
linguine (cooked as instructed on package)

Heat 2 tablespoons olive oil in a large pan and saute 1 or 2 minced garlic cloves until just fragrant, about a minute.
Add tomatoes, white wine, littleneck clams, and thyme.
Cover and cook over high heat, shaking the pan occasionally, until the clams begin to open.
Uncover and cook until all the clams open (discard any that don't), 5 to 7 minutes more.
Add cooked linguine, season with chopped parsley, salt and pepper, and drizzle with a bit of olive oil, and toss.

We added a pinch of chili flakes for some heat (in case you hadn't realized, we like a little heat in our food). The dish was delicious, although since the recipe didn't give instructions on how much pasta to add, ours was too heavy on the linguine (we used a whole box, I would recommend 2/3 to 3/4 of a package of pasta instead). Also, I'd recommend that you shorten your cooking time on the clams until they are just opened, 4-5 minutes (we cooked them for the full additional 7 minutes and they were a bit on the tough side).

Men's Health: 1.5 for 2.

"Cobb" Salad

2010-06-15T12:24:00.000-07:00

In an effort to eat healthier meals and make the most out of our seemingly constant grocery runs Cole and I decided to try something new this week: planning ahead! So Sunday afternoon we mapped out a week's worth of recipes and a week's worth of groceries... and to give our planning another little twist we decided to try to cook only from Men's Health (Cole has a subscription... insert my personal skepticism here, since I wasn't sure how cooking from recipes from a testosterone fueled publication like Men's Health would fare for my diet). So off to Whole Foods we went, and gathered a plethora of produce, meats, seafood, and more to build our week of meals.

Day 1 (Monday, 6/14): From Men's Health June 2010 (image also from Men's Health)

Tom Douglas' "Cobb" Salad; pg. 24

Picture something similar to a Cobb salad -- a balanced mix of protein, fat, and carbs. Seattle chef Tom Douglas' beefed-up version of the standard Cobb. This salad contains 650 calories, 49 grams of protein, 32 grams of carbs, and 35 grams of fat. When you need a break from beef, you can sub in three large shrimp or a 6-ounce salmon fillet, says Douglas.

2 cups chopped romaine
1 strip bacon, cooked and chopped
1 soft-boiled egg, halved
1 hanger steak (4 oz), grilled and sliced thinly against the grain
6 cherry tomatoes, halved
1/4 avocado, sliced
1 Tbsp crumbled blue cheese
1 Tbsp Annie's Green Goddess dressing
1 cup sugar snap peas (steamed 2 minutes, halved on the diagonal)

Whole Foods didn't have hangar steak, so we subbed top sirloin. Cole marinated the sirloin in a quick-marinade of Magnolia's Oysterhead Stout, soy sauce, garlic, salt, pepper, cider vinegar, and a dash of chili powder. We also chose to use Annie's Goddess Dressing instead of Green Goddess and omitted the bacon (which would have been a delicious addition, no doubt, but unnecessary, as the salad was amazing without it).

The result? A seriously delicious, perfectly balanced salad. The avocado lent a rich, creamy thickness to the dressing, binding the blue cheese and egg to the lettuce. The peas were delightfully sweet, crunchy, and 'green' next to the tart, bright flavors of the tomatoes, and the saltiness of the steak. And my skepticism? Gone with the first bite. All in all, our salad was the perfect way to start out the week, and an exciting and tasty test.

Men's Health: 1 for 1.

Bar Tab: Minted Simple Syrup

2010-06-08T19:59:00.000-07:00

A few weeks ago I traveled down the Peninsula for a home-cooked meal and some R&R with the 'rents. As you've probably gathered from past posts, they have a pretty awesome garden, so it's no surprise I came back to the City loaded up with enough lemons to have an old-school lemonade stand, and a giant, fragrant bouquet of herbs... A variety of sage, thyme, rosemary, and a huge amount of mint. With the weather heating up and a fresh Costco run to leave Cole and I with a large bottle of Bacardi's finest, the first use of my bundle of goodies was clear: mint simple syrup.

Infused simple syrups are a cinch to make and a godsend for entertaining and a well-stocked, creativity-inspiring bar. With a little creativity and testing, you can make any flavor you want. Give drinks a citrus-y tang with a lemon zest infused syrup, use rosemary, sage, thyme, basil, or mint for a fragrant, herbal kick, or even play around with muddling berries or flowers (elderflower, lavender, rose, orange blossom) to give your syrups a sweeter twist!

The proportions and technique may vary a touch depending on the ingredient/flavor you choose to add, but they'll all be in the same arena.

Mint Simple Syrup

1 cup granulated sugar (I use baker's sugar, which is superfine and dissolves easily. Not to be confused with confectioner's sugar, or powdered sugar)
1 cup water
1 cup roughly chopped mint leaves

Combine all ingredients in a medium saucepan or thick-bottomed pot. Heat over medium, stirring until the sugar dissolves.

Simmer for 5-10 minutes (depending on taste) until the syrup has absorbed the flavors from the mint.

Remove from heat and let sit for an additional 10 minutes.

When the syrup has cooled, strain through a cheesecloth or fine-meshed strainer.

Store in an airtight container, refrigerated.

Use it as a flavor base for cocktails such as mojitos, mint juleps, or with tonic and your favorite liquor.

Pacific Pale, part II

2010-06-06T22:05:00.000-07:00

Steps two and three of brewing are typically short and sweet, and our Pacific Pale Ale was no different, so I'm condensing them into one post.

The transferring of the brew from the primary fermenter to the secondary, otherwise known as the carboy, is a simple process of running a tube from the 'tap' of the primary, into the mouth of the secondary and draining the liquid. (We didn't get [m]any pictures since it's a two person job.)

The third step, kegging (or in other batches, bottling) is a bit more involved. But the basics are the same: sterilize the container(s) in which you'll be storing your brew, transfer the liquid from the carboy, and cap. Since Cole and I are on our inaugural kegging, we did some extra sterilization and prepping of the keg and CO2 system. (Again, unfortunately, not [m]any shots, since it takes two... Maybe we need to enlist some friends to do the legwork or photography in exchange for beer/food. Any takers?)

...And finally, the tapping of the keg!

Fromage Blanc with Green Garlic

2010-04-26T18:27:00.000-07:00

Sometimes the simplest recipes are the best. This weekend I found some beautiful green garlic at the Farmers' Market and to showcase its freshness and flavor I simply mixed it with fromage blanc. The result? A delicious, flavorful, spread (that is, as it turns out, a very addictive snack/appetizer for me and Cole).

Fromage Blanc with Green Garlic

2 cups fromage blanc
2 stalks green garlic

Finely chop the green garlic, using all of it (trim off the tips of the leaves that are wilted or less fresh). Mix with the fromage blanc and serve.

Serve the spread with slices of baguette (toasted if you like).

You can adjust the amount of green garlic to your taste and add a bit of fresh ground pepper or finely grated lemon zest to the mixture for a little bite or citrusy kick. I used about a 1 to 2 ratio of green garlic to fromage blanc. Or if you'd like a slightly softer and nuttier spread, use quark instead of fromage blanc. The spread can be made ahead of time and stored in an air tight container.

Pacific Pale Ale

2010-04-21T21:11:00.000-07:00

After an Amber Ale, Colonial IPA, Rye Beer, and (wildly over-spiced) Christmas Ale, it's time that I wrote about one of the more productive hobbies Cole and I have been cultivating: home brewing. It started with Cole's love of all things beer and piqued my interest with the simple truth that brewing is, in fact, cooking. This past Christmas I gave Cole a kegging system to take our brewing to the next level, and this past month, finally, we started brewing a new batch of beer to keg, tap, and enjoy! For this inaugural brew we opted for a quick-aging Pacific Pale Ale that should be ready just in time for Bay to Breakers... And since a picture is worth a thousand words, here's a little 'photo essay' of the first steps in the brewing process (secondary fermentation and kegging to come).

Grilled Balsamic-Garlic Flank Steak

2010-04-06T18:03:00.001-07:00

Between work, hitting the gym, and taking care of the necessary tasks and activities that go into maintaining a household, picking up groceries and planning dinner (not to mention cooking it) can take a back burner (no pun intended) for a busy 20-something... Especially in a city like San Francisco where there's amazing food around every corner and great delivery and take-out available late into the night. Enter the delicious 60-minute meal - the solution to the working couple's weeknight. Cooking shows, culinary magazines, and everyone in-between are constantly searching for the best way to cut down on cooking time and build up on healthy, tasty meals. The glory of the following menu, as Food & Wine points out, is that all three dishes can be cooked simultaneously.

Cole and I had a delicious, quickly prepared dinner the other night, going from raw groceries to fantastic feast in a matter or mere minutes. I did, however, make a few changes:

-Since I opted to use regular polenta instead of instant polenta, I started preparing it about 15 minutes before finishing the vegetables.
-Be sure to keep an eye on your roasting veggies, stirring at least once to prevent from burning and sticking to the baking sheet.
-I also chose to grill the steak on the barbeque, rather than a grill pan, so I marinated my flank steak for an extra 10 minutes (15 minutes total) to let the flavors permeate the meat and balance out the smokiness from the grill.
-And finally, I doubled the thyme in the roasted mushrooms and onions, adding half before roasting, and half as the recipe directs, giving them a lovely layering of fragrance and flavor.

Play around with these quick recipes, making your own additions and changes, for an equally quick, delicious weekday meal!

Steak Dinner, Italian-Style (adapted from Food & Wine, April 2010)

Game Plan:
1. Roast vegetables. 2. Marinate and grill flank steak. 3. Finish vegetables. 4. Cook polenta. 5. Slice steak.

Grilled Balsamic and Garlic Flank Steak (active: 10 minutes; total: 40 minutes)

Serves 4 to 6

2 T balsamic vinegar
2 T extra-virgin olive oil
1 large garlic clove
½ t thyme leaves
One 2½ lb flank steak
Salt and freshly ground pepper

In a blender, combine the vinegar, oil, garlic, and thyme and puree until smooth. In a large glass or ceramic dish, pour the marinade over the steak. Let stand for 5 minutes.

Heat your grill (heat a grill pan). Season the steak with salt and pepper. Grill over moderately high heat, turning once, until medium, about 8 minutes per side. Transfer the steak to a board and let stand for 10 minutes. Slice the steak, transfer to plates and serve.

Gorgonzola-Roasted Mushrooms and Onions (active: 10 minutes; total: 45 minutes)

Serves 4 to 6

¾ lb shiitake mushrooms, stems discarded and caps sliced ½-inch thick
2 red onions, cut into ½-inch wedges
5 T extra-virgin olive oil
Kosher salt and freshly ground pepper
½ t thyme leaves
3 oz Gorgonzola Dolce, cut into 1/2-inch pieces

Preheat the oven to 425 °. On a large rimmed baking sheet, toss the mushrooms and onions with the oil and season with salt and pepper. Roast for about 30 minutes, tossing once, until tender. Sprinkle the vegetables with the thyme and toss. Sprinkle with Gorgonzola and roast for about 5 minutes, until the cheese is melted. Transfer to plates and serve.

Polenta with Chives (total: 10 minutes)

Serves 4 to 6

4 C water
1 C instant polenta
2 T unsalted butter
Salt and freshly ground pepper
2 T snipped chives

In a saucepan, bring the water to a boil. Gradually whisk in the polenta; return to a boil. Cook over moderately low heat, stirring, until smooth, about 3 minutes. Remove from the heat. Whisk in the butter, season with salt and pepper, stir in the chives, and serve.

Rhubarb Cobbler

2010-04-05T19:44:00.000-07:00

Every cook, amateur or professional has a repertoire of stand-by recipes. One of my favorites is Rhubarb Compote. This delicious, beautifully colored dish is versatile, delicious, and so easy! This time around I added a touch of orange zest to the compote in place of the mint, and served it over vanilla ice cream. I also made a few ramekins of compote topped with cobbler topping, for a little extra crunch, sweetness, and texture, and topped them with a scoop of vanilla. Check out the original recipe (linked above), some new pictures of the compote, and recipe for the cobbler topping (below).

Cobbler Topping (from Bon Appetit Magazine, March 2001)
½ C (1 stick) unsalted butter, room temperature
1 C sugar
1 large egg
1 t vanilla extract
½ C whole milk
1 C all purpose flour
1 t baking powder
¼ t salt

Beat butter and sugar in a medium bowl until blended. Beat in egg and vanilla, then milk. Sift flour, baking powder, and salt over the wet mixture; beat to blend. Drop batter by tablespoonfuls over hot fruit mixture. Bake cobbler until topping is golden and the filling is bubbling thickly, about 45 minutes. Top with ice cream.

(I heated individual ramekins of compote and then topped them with the cobbler filling. Alternatively, you can heat your compote in a medium-large baking dish, top with cobbler, and then spoon out servings into mugs or bowls.)

Spicy Yucatecan Beef Tacos with Habanero Salsa

2010-03-16T20:32:00.000-07:00

Way before Food Network was showing the American public ridiculous (albeit entertaining) cooking competitions or make themed meals (the hideous Sandra Lee), my family and I were watching Rick Bayless on PBS on Saturday mornings. Recently, Cole and I have been making more Mexican food, reveling in the simplicity and healthiness of salsa and real Mexican food (read: no refried beans, neon orange cheese, or nachos). This led to a rediscovery of Bayless, and his wonderfully earthy, authentic, delicious recipes.

This is a recipe we made for a Super Bowl party this year, and recently re-made for ourselves again, having loved the habanero salsa (and having a lot of extra banana leaves to use!).

Spicy Yucatecan Beef "Salad" Tacos, Tacos de Dzik (adapted from Rick Bayless's Mexican Kitchen)

(We doubled the recipe, using about 3 lbs of flank steak, otherwise doubling the following ingredients)

Makes 4 cups of shredded beef filling and 1 cup salsa, enough for 16 tacos

For the shredded beef:
1 lb boneless beef brisket, flank, or skirt steak
2 T vegetable oil
1/2 small white onion, peeled and roughly chopped
2 garlic cloves, peeled and roughly chopped
2 t salt
One 18-inch piece of banana leaf (available frozen at most Mexican or Asian supermarkets)

For Essential Chopped Tomato-Habanero Salsa:
1/2 small red onion
5 T fresh sour orange juice (or 3 T fresh lime juice plus 2 T orange juice if you cannot find sour oranges)
6 oz (1 medium-small or 2 to 3 medium plum) red ripe tomatoes
3 radishes
About 1/2 habanero chile, depending on your preference for heat (we used 1 full habanero, plus an additional chile, uncut to 'infuse' in the salsa)
6 large sprigs cilantro
For serving:
16 corn tortillas (plus a few extra, in case some break)
3 or 4 leaves of curly leaf lettuce for garnish

Prepare the shredded beef:

Dry the meat on paper towels. In a medium-size heavy skillet, heat the vegetable oil over medium heat. When very hot, add the meat and brown it thoroughly on all sides, 10-15 minutes.
Set up a steamer with about 1 inch of water in the bottom of a pot. Add the white onion, garlic, and 1 teaspoon of salt to the water, then set the steamer in place.

Loosely wrap the browned meat in the banana leaf, place it in the steamer, cover tightly and steam over medium-low until fork tender, 1 to 2 hours, depending on the cut of meat. Check the water often; dribble in more if it gets low.

Remove the meat from the steamer, cool until handleable, unwrap, and shred into thin strands. You will have 2 1/2 to 3 cups of meat.

Making the Essential Chopped Tomato-Habanero Salsa:

Very finely mince the red onion, scoop it into a strainer and rinse under cold water; shake off as much water as possible. Transfer to a small bowl and stir in 1 tablespoon of the juice.
Core the tomatoes and cut crosswise in half, scrape out seeds, finely chop and put into a large bowl. Slice the radishes 1/16 inch thick, then chop into small dice. Add to the tomato. Carefully cut out the seed pod from the chile, then mince the chile into tiny bits. Add to the tomato.

Carefully bunch up the cilantro sprigs and slice them 1/16 inch thick, beginning at the leafy end, stems and all, until you've run out of leaves. Add the cilantro to the tomato mixture along with the onion.

Finishing the filling:
Stir beef into the salsa along with the remaining 4 tablespoons of juice. Taste and season with salt, usually about a teaspoon. Cover and let stand at room temperature until serving time (no more than an hour).

Serving the dzik (salsa and beef 'salad':
Steam or oven-warm the tortillas until warm and pliable.
Line a decorative bowl with lettuce leaves, toss the dzik with its dressing, then scoop into the bowl. Pass with warmed tortillas for making soft tacos.

(The beef can be made several days ahead, but shredded the day of serving. The salsa can also be made 2 hours in advance to give the flavors time to meld. Before browning the meat, we seasoned it with salt, pepper, and a touch of cumin, allspice, cayenne, chile powder, and cinnamon. After mixing the salsa, we added the remaining juice to it along with a whole habanero to add heat, and kept the shredded beef separate from the salsa, so we could reheat the leftovers and keep the meat from getting soggy).

Valentine's Menu

2010-02-19T13:12:00.000-08:00

Valentine's Day. These two words can evoke a bevy of emotional responses: love, joy, anticipation, anxiety, depression, longing stress, sadness, lust, excitement, the list goes on and on. And while the list of emotions associated with this 'holiday' is long, so is the number of products that have, for better or for worse, become associated with it: chocolates (as I experienced the frenzy of the holiday first hand), flowers, greeting cards, wine, champagne, lingerie, restaurants, reservations, massages, etc.

This past weekend, Cole and I tried to steer clear of any Valentine's cliches and instead agreed upon a vastly more relaxing and romantic evening at home. Our deal: he would be in charge of the entrees and I would create our dessert. The day was spent in the sunshine, wandering from market to market for the best produce and products for our home-cooked meal. Filet Mignon with an herby Radish and Snow Pea Salad followed by a fragrant Pear and Raspberry Tart. We started with some Blanc de Noirs from Domaine Chandon, and finished with the Redhead 2005 Paraduxx Napa Valley Red Wine. Cole's filet mignon was perfectly tender, its richness balanced by the crisp, herbed radishes and peas and accentuated with a light crumbling of feta; all at once indulgent, fresh, and light. And for dessert, I made a springtime variation of Gourmet's Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream, one of my all-time favorite desserts. The tart was decadent but not overwhelmingly rich, with the perfect balance of creaminess and citrus.

Sliced Filet Mignon with Fava Beans, Radishes, and Mustard Dressing (adapted from Bon Appetit Magazine, April 2006)

(We made only 2 filets for our dinner, but kept the proportions for the salad the same, which was the perfect amount for a healthy full meal)

Serves 4

For mustard dressing:
3 T apple cider vinegar
2 t country-style Dijon mustard
¼ C EVOO

For radish and fava salad:
2 C fresh fava beans (from about 2 lbs fresh pods) or frozen double-peeled thawed (we couldn't find either, so we substituted fresh snow peas)
10 medium radishes, thinly sliced (a mandolin would be the best tool here, but we used a vegetable peeler to achieve thin, uniform slices. Watermelon radishes have great presentation and flavor, if you can find them)
¼ C chopped fresh herbs, such as tarragon, basil, thyme, and parsley

For filet mignon:
1 T butter
1 T canola oil
4 5- to 7-oz filet mignon steaks

Garnish:
⅓ C crumbled goat's milk feta cheese

Preparation:
Whisk vinegar and mustard in a small bowl. Gradually whisk in olive oil. Season to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and chill.)

Cook fava beans in large pot of boiling salted water until tender, about 2 minutes. Transfer to bowl of ice water to cool. Drain and peel (if using fresh). Transfer to paper towels to dry. Place fava beans, radishes, herbs, and dressing in a medium bow; toss to coat. Season with salt and pepper. Let salad stand at room temperature at least 20 minutes and up to 1 hour.

Melt butter with canola oil in a heavy skillet over high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and cook to desired doneness. Transfer to cutting board; let stand 10 minutes. Cut each steak into 3 slices.

Divide salad among 4 plates. Arrange 1 sliced steak atop each bed of salad. Sprinkle some cheese over each dish and serve.

Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream (adapted from Gourmet Magazine, July 2003)

(Since it's not fig season, I substituted some perfectly ripe red Anjou pears and fresh raspberries, as their texture was close and the colors were ideal for the occasion)

Serves 6

For crust:
1 ½ C all-purpose flour
½ C yellow cornmeal (not stone-ground)
1 T sugar
¼ t salt
1 stick ( ½ C) cold unsalted butter, cut into pieces
1 ½ T freshly chopped rosemary
4 to 5 T ice water

For filling:
⅓ C sour cream
1 C mascarpone cheese (8 oz)
¼ C sugar
1 ½ t finely grated lemon zest
⅛ t salt
2 T red currant jelly
1 T honey
1 ½ lbs fresh figs (I used two red Anjou pears and a large handful of raspberries)

Special equipment: an 11¼- by 8- by 1-inch rectangular or 10-inch round fluted tart pan (1 inch deep) with removable bottom. (I have neither, and improvised by using 10-inch round springform cake pan, and only pressed the crust 1 inch up the sides.)

Make crust:
Pulse together flour, cornmeal, sugar, and salt in a food processor. Add butter and rosemary and pulse until mixture resembles coarse meal and some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons of ice water and pulse until just incorporated.

Gently squeeze a small handful: if it doesn't hold together, add more water, ½ tablespoon at a time, pulsing after each addition and continuing to test.

Press dough evenly onto bottom and up sides of tart pan with floured fingers. Smooth dough with a small offset metal spatula or back of a spoon (floured if necessary), then roll a rolling pin over top of pan to trim dough flush with rim. Chill crust until firm, about 30 minutes.

Preheat oven to 400 ° F.

Dock bottom of crust with a fork. Bake crust in middle of oven until center and edges are golden, 25 to 30 minutes (don't worry if the bottom of the crust cracks), then cool pan on rack.

Prepare filling and assemble tart:
Whisk together sour cream, mascarpone, sugar, zest, and salt in a bowl.

Heat jelly and honey in a small saucepan over moderately low heat, whisking, until jelly is melted, about 4 minutes, then cool glaze slightly.

Remove side of tart pan and spread mascarpone cream in the tart shell. Cut figs lengthwise into ¼-inch-thick slices and arrange decoratively over cream. Brush figs with honey glaze.

Enjoy!

Notes: crust can be made 1 day ahead and kept, covered at room temperature. Mascarpone cream can be made 1 day ahead and kept covered and chilled. Tart can be assembled 1 hour ahead and kept, covered, at room temperature until serving.

Bar Tab: Greyhound

2010-01-30T20:53:00.000-08:00

Well, I've never been one for posting 'recipes' for drinks, unless they're meant to accompany a meal, but after a refreshing revelation, it seems that for a short update in the world of furious epicurean exploration, a drink may be in order.

Winter at the Farmers' Market means a lot of things: versatile root veggies, perfect when caramelized in a roast, pureed into a hearty soup, or even pickled (carrots and beets are particular favorites); ruby red pomegranates glistening like jewels; crisp, delicious apples for baking or dipping into luscious burnt caramel (add a sliver of blue cheese, and wow); and of course, vibrant, refreshing, beautiful citrus. Now, Cole is a fan of fresh squeezed OJ, and can you blame him? Few things are better to wake up to than a freshly squeezed cup of orange juice. But my personal favorite is grapefruit juice. And therein lies the rub. Today's recipe, a pick-me-up just in time for those winter blues (especially after all the rain!): the Greyhound.

Packed with Vitamin C, more uncommon than the basic screwdriver, the Greyhound is a delicious, straightforward drink. Take a grapefruit, juice it, add vodka. Below is a little more detail, if you're a fan of that kind of thing.

Greyhound

Makes 1

1 C fresh squeezed grapefruit juice (use Ruby Reds, they have the best color and flavor)
2-3 oz vodka, or to taste/strength (I use Hangar One Buddha's Hand. The flavor is incomparable)
Sprig of mint (optional)

An hour before making, chill your vodka in the freezer. Combine vodka and grapefruit juice in a cocktail shaker with two cubes ice and shake until chilled. Pour into a cocktail glass and garnish with a sprig of mint.

Serve immediately.

You always have the option of customizing your drink recipe to best suit your tastes. Experiment with garnishes - a slice of fresh ginger or sprig of mint or basil can do wonders to freshen up a standard cocktail. Always use the best produce available - give your drink a twist by using blood oranges - or for a little fizz, mix a touch of sparkling or tonic water to top off your creation.