Tuesday, December 21, 2010
Butternut Squash and Pear Soup
Saute sliced celery and leeks in a pot with extra-virgin olive oil until fairly soft. Add cubed pears (leave the skin on to increase the nutrient and fiber content--you won't realize it's there once the soup is pureed) and butternut squash to the pot and cover with vegetable or chicken broth. Bring to a boil and reduce to a simmer. Allow to cook for about 20-25 minutes and then puree. Season with salt and freshly ground black pepper and stir in evaporated skim milk if desired. (Are you noticing a pattern with soup making? It's too easy!)
Enjoy this soup as my dear friends and I did: with lots of wine, a variety of cheeses and a hunk of crusty whole grain bread. This soup balances out the indulgences of the weekend!
A Little Quote
The writer used a few concepts I mentioned throughout the article, but unfortunately did not quote me on everything. Anyway, enough rambling and telling stories. Here's a link if you're interested:
http://www.nydailynews.com/lifestyle/food/2010/12/15/2010-12-15_drink_up_not_the_five_most_fattening_holiday_drinks_.html
Thursday, December 9, 2010
Curried Cauliflower Soup
My dad made cauliflower soup earlier this week, and while listening to a detailed description about the cooking method and ingredient list from my mom, I salivated. I needed curried cauliflower soup in my life, a.s.a.p.
Below is my interpretation of my dad's soup. (He enjoys recipes, I loathe them. Since this is my blog, you will be following my loose instructions, whether you like it or not.)
In a big soup pot, heat extra-virgin olive oil and gently saute sliced leeks and celery (leaves included) until tender. Add minced garlic and fresh minced ginger (if using dried ginger, add with the curry powder later) and cook for about 1-2 minutes. Pour chicken or vegetable broth over the vegetables and plop in the cauliflower. Bring the soup up to a boil, and then reduce to a simmer, allowing everything to hang out for about 20 minutes. Puree until smooth, stir in evaporated skim milk, and season with salt, freshly ground black pepper, curry powder, and dried ginger, if using instead of fresh.
This soup works on many different levels. There is a slight sweetness from the leeks that compliments the aromatics of the curry powder. Heat tickles the back of your throat thanks to the ginger (I'm partial to fresh, I must confess). The evaporated skim milk enhances the mouthfeel, making the soup silky and rich. And since the soup is so damn healthy, it will be reappearing in my kitchen many more times.
Thanks, Dad, for the recommendation!
Wednesday, December 8, 2010
Zucchini Overload
Meanwhile, pour tomato sauce (I just used a store-bought sauce due to time constraints, but obviously homemade would be best) into a sautee pan. Once the sauce is bubbling, add eggs and let it slowly poach until the whites are firm. Serve the eggs with the breaded zucchini and sprinkle with parmesan cheese.
For now, zucchini has redeemed itself--and with the humble egg, of all ingredients.
Sunday, October 31, 2010
Taro
And then there's Taro.
Recently relocated and swankified, Taro is a sushi restaurant that works on all levels. The staff is amiable and approachable, the new venue is streamlined and polished, and the food shines. Though slightly more expensive (by only about one dollar per entree), the restaurant remains one of my favorite spots in all of New York. Oh, and better yet--it's in Brooklyn.
There's really not much more to say. Go. Try it. Now.
Saturday, September 11, 2010
Puttanesca
I serendipitously had olives, anchovies and capers in my apartment. At the same time. That has never happened, and was likely never to happen again. At least not for a long, long time. So into a pan with extra-virgin olive oil went garlic and minced anchovies. Next I dropped in the capers and halved olives (I had green ones on hand), added a can of whole, peeled plum tomatoes and mashed everything with a potato masher. Everything sat in there for a little bit, and then I seasoned it with red pepper flakes and poured it atop spaghetti.
Say hello to my little friend. Or better yet, try it for yourself.
Saturday, August 14, 2010
Summer Soup
Slice shallots and garlic scapes and saute in olive oil. Add corn and cook for about five minutes. (Though I did go to the greenmarket, I did not use fresh corn; I had some frozen corn on hand which I thawed and used in this dish.) Pour in vegetable or chicken broth and let all the flavors mingle for about 10 minutes. Puree the soup well with a traditional blender, immersion blender or food processor until smooth. Season with salt and lots of freshly ground black pepper. Garnish with roasted or thinly sliced raw radishes to add color and crunch.
Monday, July 12, 2010
Carrot Salad
And so, carrot salad makes an appearance in my kitchen:
It's something I crave almost weekly, especially during the HOT HAZY HUMID (as the weathermen say) days of summer. And every time I purchase the $2.50 always-too-small container of carrot salad, I think, I could make this.
Slice carrots about 1/2 an inch thick and steam until fork tender, about 8-10 minutes. The trick is: you want to take away the crunchiness, but retain tenderness and maintain the inherent structure of the vegetable. While the carrots are steaming, combine a liberal amount of fresh lemon juice, extra virgin olive oil, roughly chopped fresh parsley, minced garlic, and a pinch of salt in a bowl. Once the carrots are done, toss them in the dressing while they are still warm; this, I think, is the trick to the dish. The carrots soak up all the simple flavors of the dressing while lending a natural sweetness to the dish.
For best results, prepare the carrot salad the night before serving.
Monday, June 14, 2010
My Hawaiian Dinner
On that note, I'll just get right into it. Here's a meal (a delicious one, at that) I made for myself while vacationing in Hawaii. I was so inspired by the fresh fish and local produce at the farmer's market that I attempted to create an indulgent yet fairly healthy meal representative of (my take on) Hawaiian cuisine: Salmon over coconut brown rice topped with avocado-pineapple salsa.
Follow the cooking directions on the package of the short grain brown rice, swapping coconut milk for water (feel free to use the light version). If necessary, add water during the cooking process if the rice has absorbed all the liquid before becoming fully cooked. As the rice is getting some heat, prepare the salsa: chop avocado, pineapple, and onion and combine with salt and freshly ground black pepper. Then saute the salmon over medium-high heat until it flakes easily, about 4-5 minutes per side depending on the thickness.
Assemble as you see above and you've got yourself a wonderful Hawaiian meal!
Monday, April 19, 2010
Kumquat Salad
Sunday, April 18, 2010
Lettuce Revisit Rock Cornish Game Hens
Enter Cornish Game hens. Though I've only made them once before, I knew I can handle it. These little birds cook quickly, and each person gets their own little carcass to pick at. Perfect. (See post on August 28, 2009: Rock Cornish Game Hens for details about my first hen experience.)
Season the hens inside and out with salt and freshly ground black pepper. Stuff each cavity with a hunk of lemon, a couple of garlic cloves, and fresh herbs of your choice (I used rosemary and thyme). Rub the outside of the birds with olive oil. Roast in a 450-degree oven for about 15 minutes, then lower the heat to 400 degrees and finish cooking for about another 20 minutes or so. The birds are done when the juices run clear (not pink) and the legs wiggle freely (when you wiggle them, just to clarify).
I served the Cornish Game hens with a simple side of roasted carrots and Brussels sprouts, and mashed potatoes (from post Lettuce Talk Potatoes on April 6, 2010).
P.S. When you're done having fun with this dinner, save the bones and use them for homemade stock. Mine are in the freezer waiting for me...
Saturday, April 10, 2010
It's Time We Talk about Quinoa
Quinoa is a complete protein, which means it contains all nine essential amino acids (the building blocks of protein). This feature makes quinoa an excellent option for vegetarians or vegans concerned with receiving enough protein in their diets. The grain is gluten-free, making it an appropriate addition to a gluten-free diet, consumed by those with celiac disease. Quinoa is also a good source of iron, dietary fiber, and B vitamins, making it an all-around healthy option for everyone.
So now that I've gotten you all riled up for experimenting with quinoa, here's a simple recipe to get you started.
Cover chicken thighs (or breasts) in balsamic vinegar, red pepper flakes, and a pinch of salt and black pepper. While the chicken is marinating, prepare the quinoa as you would rice (use a two-to-one ratio of water to quinoa, which simply means if you want one cup of quinoa, cook with two cups of water). Follow the directions on the package if you get lost.
Once the quinoa is done, season with extra-virgin olive oil, black pepper, and a dash of salt. Stir in diced cucumbers, fresh tomatoes, and crumbled low-fat feta cheese. Add any fresh herbs you like; I had planned on using parsley, but completely forgot about it and it's still sitting in the refrigerator...waiting to be used...
Saute, roast, or broil the chicken. Slice and serve alongside or combined with the quinoa.
The sweet, tangy flavor of the marinade paired well with the saltiness of the feta cheese. The quinoa has a creamy consistency, yet also retains a certain amount of crunch, creating a nice contrasting texture. This dish served as a delicious midweek meal, and was wonderful left over and eaten throughout the week.
Tuesday, April 6, 2010
Lettuce Talk Potatoes
Nothing's Simpler...
Monday, March 22, 2010
Turkey Bolognese
Unfortunately, I still do not own such mechanics.
But that doesn't mean I can't make a good bolognese (meat sauce) that comes close (but definitely not as close) to my mom's, which she makes with freshly ground beef.
Finely dice carrots, celery, and onions and sweat (cook gently without browning) until tender, about 10 minutes. Add minced garlic and cook for a minute or so. Squirt in some tomato paste and stir it around for another minute. Splash red wine into the pot and allow to reduce, concentrating the flavor. Now add the meat; I used ground turkey breast, but you could also substitute with ground chicken or lean beef (remember, this is a healthy recipe). Break up the meat with a wooden spoon and cook it gently so that it crumbles but does not develop a crust. Now add a can of tomato sauce, preferrably without added salt, and let the meat sauce hang out on low heat for about 30 minutes, stirring occasionally.
Pour the sauce over your favorite pasta, and garnish with grated parmigiano reggiano and fresh parsley.
Mama would be proud, but I can't wait to enjoy her version again. In the mean time, this should definitely hold me over.
Monday, March 8, 2010
A Well-Stocked Kitchen
While I will not tell you what to buy, I will tell you what I buy:
In the pantry
dried fruit
canned tomatoes
canned beans
canned tuna (packed in water)
whole wheat pasta/couscous
cereal (high-fiber)
bread (also high-fiber)
garlic (yes, it goes in the pantry)
chicken broth (living in the city without a car, I recommend the chicken broth concentrate packets sold at Trader Joe's. It helps out when I lug all of my heavy grocery bags home. Each container comes with 12 little packets, which equate to 12 cups of broth.)
In the fridge
skim milk
plain non-fat yogurt
fruit (depending on the type, it will go in the pantry)
vegetables (whatever looks good or catches my eye)
cheese
eggs
lemons
onions
peanut/almond butter (for the peanut butter, make sure it's natural. If it's not, it will contain unnecessary unhealthy fats. Stir in the oil until well-encorporated and you're good to go.)
In the freezer
spinach
green beans
fruit
nuts (due to the instability of the oils found in nuts, they keep longer in the freezer)
proteins (I typically only need a bit of protein at one time. To make sure I don't waste food, I separate the items and freeze what I will use at a later date.)
There are usually more products in my apartment at any given time, but these, for me, are the essentials. Things like proteins, fruits, and vegetables vary; what I buy is greatly dictated by my mood in the grocery store. While it may seem like a lot, trust me--once you get everything in place, it's not too much. The above items help me in a pinch and ensure that I am going to (typically) prepare and consume nutritious meals throughout the week.
Sunday, March 7, 2010
Hummus, Deconstructed
Okay, you get the point.
Friday, March 5, 2010
Homemade Gnocchi: From Novice to Now
I recommend you prepare the potatoes a day in advance. This will greatly cut down on the amount of kitchen time you put in at once. It's not necessary, but helpful in keeping you sane. Pierce the sweet potatoes (I used two) all over with a fork, place on a baking sheet in a 450-degree oven for about an hour. Allow to cool, then peel and mash well. Refrigerate for use the next day, or let them cool completely and move on...
Season the potatoes with salt, black pepper, and a dash of cinnamon or nutmeg. In a separate bowl, beat one egg and then stir into the potatoes. Now add the flour a little at a time. I ended up using about 1 1/2 cups, which resulted in a dough that looked like this:
Now that you've dumped out the dough onto a clean, floured working surface, knead the dough gently until it just comes together. Remember not to over-knead like I did in the past. Next, cut the dough into sections (I made eight) and roll each one out and cut into bite size pieces. Roll a fork over each gnocchi to create the signature pattern. I had some trouble with this step; improvisation led to me lightly squish them with a fork.
Toss with melted butter, cinnamon or nutmeg, and fresh torn sage.
I guess the adage is true: Third time's the charm!
Wednesday, February 24, 2010
A Hearty Salad
Recently I was making red lentil soup (refer to the post "Two New Things" on September 2, 2009 for the recipe) and needed something to round out the meal. A friend suggested salad, and I cringed. But I figured it would be a simple accompaniment to a humble entree, and went for it. And it wasn't so bad!
Actually, it was so good that I decided to make it again tonight for dinner, and added some chicken to make it filling and hearty.
Here's how to do it: Saute chicken breasts on medium-high heat for about 10 minutes on each side, depending on the thickness of the meat. Meanwhile, assemble salad greens on a plate (the darker the color, the more nutrients), sprinkle with pistachio nuts, crumbled goat cheese, and sliced apples. Prepare the salad dressing, which comprises apricot jelly, dijon mustard, red wine vinegar, extra-virgin olive oil, salt, and freshly ground black pepper. Top the salad with the chicken and drizzle with dressing.
Now, I can't say that I am a changed woman, but I will admit that it wasn't a terrible experience. In fact, the salad was pretty damn good.
Friday, February 19, 2010
Roasted Asparagus
Trim off the tough, fibrous ends of the asparagus. Place on a baking sheet lined with aluminum foil and toss with extra-virgin olive oil, fresh lemon juice, grated (or finely minced) garlic, salt, and black pepper. Roast in a 425-degree oven for about 25 minutes, or until tender and the tips are crispy. (Cooking time may vary depending on the thickness of the stalks. If you have larger, more mature asparagus, you may need to add 10 minutes or so to the oven time.)
Wednesday, February 10, 2010
A Confession
Which brings me to my second hot dog post (and perhaps my last, since I am supposed to mention some healthy things in this blog on occasion).
I recently visited one of my best friends, Frank, in Chicago, something that I have been meaning to do for too long, and finally initiated after watching No Reservations: Chicago. In this episode, Anthony Bourdain visits Hot Doug's: The Sausage Superstore and Encased Meat Emporium. I'd like to think that my experience was similar to his.
Drove through a somewhat shady area of Chicago (picture the town in The Deer Hunter), waited in line outside, squeezed our way through the first set of doors into the space I referred to as The Holding Cell. A friend of Frank's anticipated our meal to resemble something from the Seinfeld "Soup Nazi" episode, but instead we were warmly greeted by friendly folk.
Nevermind what everyone else ate; I chowed down on a traditional Chicago-style dog, which was accompanied by caramelized onions, relish, tomatoes, a pickle spear, and celery salt. Yum. The second hot dog I ordered (yes, I ate two) was the foie gras dog. A duck and Sauternes sausage topped with some sort of black truffle aoili and a generous portion of foie gras--the best $9 I've spent probably in the past two years.
Me with my cheesy foie gras smile
Monday, February 8, 2010
Homemade Hot Dogs: The Most Erotic Culinary Adventure this Family Has Ever Experienced
This post is not about following a recipe, or detailing the ingredients and the methods utilized to create these phallic little things; it is really just about how much fun you can have in the kitchen with the ones you love. The perseverance and teamwork truly shed a light on how my family comes together, each member with a specific role, and creates a delicious meal and even better memories.
Wednesday, January 27, 2010
French Fries
Slice up some red-skinned potatoes (you could really use any kind you like, but I enjoy the waxy potatoes with the skin on for added fiber and nutrition), toss with a touch of extra-virgin olive oil, salt, freshly ground black pepper, and dried oregano. Spread out onto a baking sheet lined with aluminum foil and roast in a 425-degree oven for 45 minutes, or until dark golden brown and crispy.
What merits these potatoes as fries, instead of simply roasted potatoes, is the crispness, which is achieved by the thin slices and high heat. Dip them into ketchup and you're likely to never crave fast food French fries again.
Tuesday, January 26, 2010
From Chicken Stock to Avgolemono
Meanwhile, cut the onion, carrots, and celery into big chunks. (Don't bother to peel anything; the stock will be strained once it's finished cooking.) Place the vegetables in a big pot and throw in some garlic cloves, parsley, and a sprinkle of peppercorns. At this point, you can get as creative as your kitchen cabinets and refrigerator allows. Once the chicken bones are done, add to the pot and cover everything with cold water.
While the pasta is cooking, whisk together three egg yolks and a few tablespoons of freshly squeezed lemon juice.
Now it's time to temper the eggs: incorporate some of the hot stock into the lemon-egg mixture, and whisk whisk whisk. Add some more stock, little by little, and continue to whisk until the eggs have reached the temperature of the stock. Pour the mixture into the pot, give it a good stir, season with salt and freshly ground black pepper and it's done!
Here's the recipe that I used as a guide to make the avgolemono: http://www.epicurious.com/recipes/food/views/Avgolemono-352269
Thursday, January 21, 2010
The Story of the Tortilla Espanola
Well, there's my story. Now go make this dish!