Hi All!
Tonight I realized that the problem with most blue foods is that they just don't stay as blue as you'd like. Blue string beans, for example, end up looking just like the green ones when cooked. And the smashed blue potatoes had some odd color variations - if you're going to "eat with your eyes first," put the chive sour cream on top, along with a spoonful of the cold tomato chili sauce. This set of instructions is for about 6-10 small blue potatoes.
For the sour cream - chop up some fresh chives (no dried, please) into 1/8 inch segments. A kitchen shears is good for this. Mix in about 1/2 cup sour cream and add more chives to taste. Hold the salt - there will be enough elsewhere.
For the cold tomato chili sauce: Dice one medium tomato, seeds and juice included, and place in a bowl. Dust generously with ancho chili powder and a little chili powder (that's a blend), and add a squeeze of lime. I chopped in some young, mild jalapenos. To lower the heat, feel free to remove the stems and seeds. And chop them very finely - no one wants a big scary chunk o' jalapeno! Mix, lightly salt, and set aside while the potatos cook.
Put the potatoes into boiling water for 10-15 minutes, or until a fork pierces them easily. Drain them and let the steam come off of them for 5-10 minutes. You don't want lots of water on them when you drop them into the olive oil (which you're heating up on the stove in a frying pan until the oil ripples). Put the potatoes in and smash them a little with a spatula or potato masher. You want them to retain their shape and just split their seams at the side a little -- like some strange uncle at Thanksgiving. They should be flat enough to brown evenly. After 5 minutes or so, check them and see if they're brown and a little crusty. If they are, flip them! Cook them on the second side, and then put on paper towels to drain - but salt them right when they come out of the pan.
Place the still-hot potatoes on a plate. Top with a dollop of the sour cream and put a spoonful of the tomato chili sauce on the side. A little cilantro or parsley garnish would be nice. The crispy potato and the sauce are mellowed out by the sour cream - and I just couldn't stop eating them! If you cooked the potatoes in bacon fat and then crumbled the bacon over them, you'd have a beautiful brunch side to an order of eggs. Please make mine over medium. . .and until you do, I'll see you at the market!
Thursday, June 30, 2011
Blue Cheese and Red Onion Bruschetta . . or Crostini
Hi all,
I had to do a little research to find out, but I've got the skinny on the difference between crostini and bruschetta. They're both Italian toasts; the bruschetta is sliced more thickly, drizzled with olive oil and rubbed with garlic before serving. Crostini are more thinly sliced. Use whatever you like with this topping - but make sure it's good quality bread that's toasted until it's crispy on the outside.
This dish is based on a childhood memory of a sandwich spread made with diced processed yellow cheese, mayo, and diced onions. Gross, right? Actually, I remember it being pretty tasty at the time - but try my grown-up version and see what you think.
Take a medium red onion and set it on the counter. Slice it vertically into quarters and drizzle them with olive oil. Put it either into a 450-degree oven, or on the grill - but not right over the coals. We want to roast rather than grill. Let it cook until it's soft and sweet, but still has a little bit of "bite" in the texture. Let it come to room temperature, then chop into 1/2" pieces. My experience is that the slices start to separate when it's roasted, so don't worry if they're not perfect - this is a rustic dish!
You'll need about 1/3 to 1/2 as much blue cheese as you have roasted onions. If you can, get a recommendation from a knowledgeable salesperson (shameless plug: Like Mike at Star Market) to make sure you get something that's to your taste - blue cheese comes in many varieties, from mild and sweet to strong and sharp. Crumble the cheese and combine with the onions, a chopped handful of Italian parsley, and some cracked pepper. Spoon onto your toast of choice and enjoy!
Just a quick note - this is a fairly rich bite or two - you don't need gobs of it. The blue cheese is creamy and the onions bring sweetness and a hint of richness from the olive oil. It would make a great appetizer paired with some sliced apples and walnuts. Tomorrow night - you saw it coming - blue potatoes. Until then, I'll see you at the market!
I had to do a little research to find out, but I've got the skinny on the difference between crostini and bruschetta. They're both Italian toasts; the bruschetta is sliced more thickly, drizzled with olive oil and rubbed with garlic before serving. Crostini are more thinly sliced. Use whatever you like with this topping - but make sure it's good quality bread that's toasted until it's crispy on the outside.
This dish is based on a childhood memory of a sandwich spread made with diced processed yellow cheese, mayo, and diced onions. Gross, right? Actually, I remember it being pretty tasty at the time - but try my grown-up version and see what you think.
Take a medium red onion and set it on the counter. Slice it vertically into quarters and drizzle them with olive oil. Put it either into a 450-degree oven, or on the grill - but not right over the coals. We want to roast rather than grill. Let it cook until it's soft and sweet, but still has a little bit of "bite" in the texture. Let it come to room temperature, then chop into 1/2" pieces. My experience is that the slices start to separate when it's roasted, so don't worry if they're not perfect - this is a rustic dish!
You'll need about 1/3 to 1/2 as much blue cheese as you have roasted onions. If you can, get a recommendation from a knowledgeable salesperson (shameless plug: Like Mike at Star Market) to make sure you get something that's to your taste - blue cheese comes in many varieties, from mild and sweet to strong and sharp. Crumble the cheese and combine with the onions, a chopped handful of Italian parsley, and some cracked pepper. Spoon onto your toast of choice and enjoy!
Just a quick note - this is a fairly rich bite or two - you don't need gobs of it. The blue cheese is creamy and the onions bring sweetness and a hint of richness from the olive oil. It would make a great appetizer paired with some sliced apples and walnuts. Tomorrow night - you saw it coming - blue potatoes. Until then, I'll see you at the market!
Tuesday, June 28, 2011
Red White and Blue Part II
Sorry. I couldn't resist the rhyme!
Worked late tonight, but tomorrow I should have another Independence Day Red/White/Blue snack: red onion and blue cheese bruschetta. The bread is the white part, just in case it wasn't obvious. It'll have a bit of a tan, because we're going to toast it first, but I think that should be okay, don't you?
I'll see you tomorrow night - and until then, I'll see you at the market!
Worked late tonight, but tomorrow I should have another Independence Day Red/White/Blue snack: red onion and blue cheese bruschetta. The bread is the white part, just in case it wasn't obvious. It'll have a bit of a tan, because we're going to toast it first, but I think that should be okay, don't you?
I'll see you tomorrow night - and until then, I'll see you at the market!
Monday, June 27, 2011
Gettin' Dippy with it!
Hi there,
Here's my first red/white/blue dish: White bean dip, roasted red pepper dip, and blue corn tortilla chips.
For the roasted red peppers, roast two medium red peppers until they're blackened all over, then toss them into a paper bag until they cool. Peel off the skin, remove the stems, and process them in the food processor until they're creamy. I added 1 Tablespoon of tahini for texture (it's a sesame paste, much like almond or peanut butter, but with a milder flavor) - but you could also toss in a handful of roasted walnuts and process them until they blend in. I added about a teaspoon each of ground cumin, coriander and ancho chili powder. Salt, pepper, and the juice of half a lemon rounded this out. I've seasoned this (and the bean dip) fairly mildly -- feel free to kick up the seasonings in either. Just remember to taste as you go.
Get a small can (15 oz) of cannellini beans. Trader Joe's sells them as "White Kidney Beans". Drain and rinse and place into your (rinsed-out) food processor. Chop up two cloves of garlic really finely, and two sprigs of fresh rosemary (or 2-3 fresh sage leaves), chopped finely. Add to the processor bowl. With the processor running, add 1/2 c. olive oil and squeeze in some lemon juice. Taste, then add salt, pepper -- and I added just a touch of chipotle chili to give it some "fireworks". Taste and correct seasoning until you're happy. One hint - you'll be tempted to add more garlic. Put the dip in the fridge for an hour or two and then check back - garlic tends to develop its flavor over time, and you don't want your friends to think you need to ward off vampires.
You can serve the two dips in separate containers with your blue corn tortilla chips, or you could put the white bean dip into a shallow bowl on one side, and then the red pepper dip on the other and swirl them together, just a little bit -- or make a wavy line down the middle -- for a prettier presentation. You can also garnish this with a bunch of Italian parsley or cilantro. Either way, enjoy -- and I'll see you at the market!
Here's my first red/white/blue dish: White bean dip, roasted red pepper dip, and blue corn tortilla chips.
For the roasted red peppers, roast two medium red peppers until they're blackened all over, then toss them into a paper bag until they cool. Peel off the skin, remove the stems, and process them in the food processor until they're creamy. I added 1 Tablespoon of tahini for texture (it's a sesame paste, much like almond or peanut butter, but with a milder flavor) - but you could also toss in a handful of roasted walnuts and process them until they blend in. I added about a teaspoon each of ground cumin, coriander and ancho chili powder. Salt, pepper, and the juice of half a lemon rounded this out. I've seasoned this (and the bean dip) fairly mildly -- feel free to kick up the seasonings in either. Just remember to taste as you go.
Get a small can (15 oz) of cannellini beans. Trader Joe's sells them as "White Kidney Beans". Drain and rinse and place into your (rinsed-out) food processor. Chop up two cloves of garlic really finely, and two sprigs of fresh rosemary (or 2-3 fresh sage leaves), chopped finely. Add to the processor bowl. With the processor running, add 1/2 c. olive oil and squeeze in some lemon juice. Taste, then add salt, pepper -- and I added just a touch of chipotle chili to give it some "fireworks". Taste and correct seasoning until you're happy. One hint - you'll be tempted to add more garlic. Put the dip in the fridge for an hour or two and then check back - garlic tends to develop its flavor over time, and you don't want your friends to think you need to ward off vampires.
You can serve the two dips in separate containers with your blue corn tortilla chips, or you could put the white bean dip into a shallow bowl on one side, and then the red pepper dip on the other and swirl them together, just a little bit -- or make a wavy line down the middle -- for a prettier presentation. You can also garnish this with a bunch of Italian parsley or cilantro. Either way, enjoy -- and I'll see you at the market!
Saturday, June 25, 2011
How hot is it?
Hi all,
Here, it's not too hot at all. Mark Twain was famously disappointed in Sunny California's summers - near the coast, at least. It's chilly, sort of overcast and generally the type of weather that makes me want to fire up the oven. And all you people on the east coast can stop throwing things at me now, and file this recipe for fall/winter.
I was craving mac and cheese, but I had a bag of beautiful baby brussel sprouts (about 1 1/2 cups), so I compromised. I made a brussel sprout gratin. First, I cooked the sprouts in lightly-salted boiling water for about 5-7 minutes until I could pierce them easily with a fork and they were bright green. Then I dumped them into a colander and hit them with cold tap water for a minute or two to stop the cooking and keep the color fresh.
I have several oven dishes that are safe to use on the stovetop, and I melted 1/2 tablespoon of butter in the bottom of one of them. If your oven dishes are not burner-safe, put the butter in the dish and put it into your preheated, 375-degree oven for a minute or two. Voila!
While the butter melted, I added 3/4 c. almond milk and 3/4 c. shredded Monterey Jack cheese, along with freshly ground pepper, salt, and a little bit of freshly grated nutmeg to a bowl and added the brussel sprouts. After tossing gently a few times, I poured the mixture into the melted butter in the baking dish. I then topped it with about a tablespoon freshly grated parmesan cheese and 2 tablespoons panko breadcumbs. I baked it, uncovered, for 15 minutes at 375 degrees, until the top just browned. The dish was a little soupy, as most gratins call for heavy cream, but it was delicious nevertheless. It could easily be poured over cooked rice or stirred into cooked pasta for a complete meal, too.
I'll be back tomorrow to start the red/white/blue challenge (or I should be - I fell asleep really, really early last night - rough week at the day job) -- until then, I'll see you at the market!
Here, it's not too hot at all. Mark Twain was famously disappointed in Sunny California's summers - near the coast, at least. It's chilly, sort of overcast and generally the type of weather that makes me want to fire up the oven. And all you people on the east coast can stop throwing things at me now, and file this recipe for fall/winter.
I was craving mac and cheese, but I had a bag of beautiful baby brussel sprouts (about 1 1/2 cups), so I compromised. I made a brussel sprout gratin. First, I cooked the sprouts in lightly-salted boiling water for about 5-7 minutes until I could pierce them easily with a fork and they were bright green. Then I dumped them into a colander and hit them with cold tap water for a minute or two to stop the cooking and keep the color fresh.
I have several oven dishes that are safe to use on the stovetop, and I melted 1/2 tablespoon of butter in the bottom of one of them. If your oven dishes are not burner-safe, put the butter in the dish and put it into your preheated, 375-degree oven for a minute or two. Voila!
While the butter melted, I added 3/4 c. almond milk and 3/4 c. shredded Monterey Jack cheese, along with freshly ground pepper, salt, and a little bit of freshly grated nutmeg to a bowl and added the brussel sprouts. After tossing gently a few times, I poured the mixture into the melted butter in the baking dish. I then topped it with about a tablespoon freshly grated parmesan cheese and 2 tablespoons panko breadcumbs. I baked it, uncovered, for 15 minutes at 375 degrees, until the top just browned. The dish was a little soupy, as most gratins call for heavy cream, but it was delicious nevertheless. It could easily be poured over cooked rice or stirred into cooked pasta for a complete meal, too.
I'll be back tomorrow to start the red/white/blue challenge (or I should be - I fell asleep really, really early last night - rough week at the day job) -- until then, I'll see you at the market!
Thursday, June 23, 2011
Coming soon - 4th of July Recipes
I'm going to attempt to make some things that are red, white and blue for the holiday. We'll see how far I get after playing the blueberry card!
Green Beans Again
I just love green beans (or "haricots verts", if you prefer the fancy name) this time of year, when they're young and crisp and sweet. This preparation is really, really easy - all you need are the green beans, some boiling water, and a handful of pitted kalamata olives. These black olives bear almost no resemblance to those ones in the can that the kids put on their fingers every year at Thanksgiving, so they're worth the time to find them. The kind in brine would be better for this dish, but if you only have oil-cured, just add some extra olive oil add the end.
Kalamatas are pretty easy to pit - especially if you're only using a handful - just squeeze them a little and the pits pop right out. Chop them up fairly finely and set them aside. Chop both ends off the beans so there are no stems or tails and drop them in boiling water for 3-5 minutes. The amount of time will depend on the size of the beans - mine were tiny and were done in about 3 minutes. They turn a bright green color and should be a little tender, but still crispy.
Toss the green beans with some olive oil and the chopped olives, and then -- if you have the time and a spare lemon -- add some lemon zest cut into narrow strips and toss them into the dish to make it really pretty.
The zest is the yellow portion only of the skin -- the white part is very bitter. If you decide you want to use lemon zest often, a zester is a good investment and usually costs under $10. The zester will take off only the zest; often they're designed so the zest comes off in thin strips, saving you that trouble as well.
Other things you can mix with plain green beans to dress them up include: toasted almonds or walnuts, or grape or cherry tomatoes roasted in the oven. I'll be back tomorrow with another recipe; 'til then, I'll see you at the market!
Kalamatas are pretty easy to pit - especially if you're only using a handful - just squeeze them a little and the pits pop right out. Chop them up fairly finely and set them aside. Chop both ends off the beans so there are no stems or tails and drop them in boiling water for 3-5 minutes. The amount of time will depend on the size of the beans - mine were tiny and were done in about 3 minutes. They turn a bright green color and should be a little tender, but still crispy.
Toss the green beans with some olive oil and the chopped olives, and then -- if you have the time and a spare lemon -- add some lemon zest cut into narrow strips and toss them into the dish to make it really pretty.
The zest is the yellow portion only of the skin -- the white part is very bitter. If you decide you want to use lemon zest often, a zester is a good investment and usually costs under $10. The zester will take off only the zest; often they're designed so the zest comes off in thin strips, saving you that trouble as well.
Other things you can mix with plain green beans to dress them up include: toasted almonds or walnuts, or grape or cherry tomatoes roasted in the oven. I'll be back tomorrow with another recipe; 'til then, I'll see you at the market!
Monday, June 20, 2011
He's a Fun Guy
Hi all,
Well, I made it to the market yesterday. The Del Monte Center Market has different vendors than the Salinas Market, so it was nice to have some different options -- like fresh mushrooms. The mushroom guy had a great sense of humor and when I complimented him, he said, "Yeah, I'm a fun guy." Fun guy...like fungi...okay, well maybe it lost something in translation.
So tonight I want something kind of rich and creamy, but without a lot of fuss or fat, so I'm making Meatless Stroganoff. The dish is usually made with beef and sour cream, and the mushrooms are strictly bit players. I'm making them the star of the show. You can decide what to serve it over: egg noodles, rice, or even potatoes are good. You might also try toasting a piece of bread and spooning it over top like the open-face roast beef sandwiches we used to get in diners.
For one person, start by thinly slicing an onion until you have about a half cup, then slice 1/4 lb. of crimini mushrooms thinly as well (it'll be about 2 cups, but don't worry, they shrink a lot when you cook them). Heat 2 T. of olive oil (or 1 of olive oil + 1 of better) in a frying pan. Cook the onions for about 3 minutes, until they're limp. Take them out with a slotted spoon or spatula, letting as much oil as possible drain back into the pan, and set them aside. Brown the mushrooms on both sides. Do this in batches if you have to, because you really don't want to crowd the pan - they won't brown properly.
When the mushrooms are cooked, drain the excess oil from the pan and add the onions back in. Add 1/2 T. miso paste (or 1/2 a boullion cube) dissolved in 1/2 c. very hot water and stir. Add 3/4 of a teaspoon dried tarragon, a pinch (literally what you can pinch between your thumb and forefinger) of ground dry mustard, a dash of worcestershire sauce and, if you want, a drop or two of liquid smoke. If you've never worked with it before, I really mean a drop or two. A little goes a long way.
Simmer, uncovered, for about 10 minutes or until there's only about half as much liquid as you started with in the pan. Now it's ready to serve. Spoon it over your starch of choice and add a dollop (about 1/2 c.) nonfat Greek yogurt on the side. If you spoon the yogurt into the sauce, it does this weird curdling thing - still tastes good, but doesn't look good. Garnish with chopped fresh parsley.
If you want your sauce to be more like gravy, try this - mix 1 teaspoon of cornstarch with 2 tablespoons cold water in a jar until it's dissolved. Add it to the pot, raise the heat a little, and stir. The sauce will thicken up nicely.
I'm off to catch up with "The Next Food Network Star." Until tomorrow, I'll see you at the market!
Well, I made it to the market yesterday. The Del Monte Center Market has different vendors than the Salinas Market, so it was nice to have some different options -- like fresh mushrooms. The mushroom guy had a great sense of humor and when I complimented him, he said, "Yeah, I'm a fun guy." Fun guy...like fungi...okay, well maybe it lost something in translation.
So tonight I want something kind of rich and creamy, but without a lot of fuss or fat, so I'm making Meatless Stroganoff. The dish is usually made with beef and sour cream, and the mushrooms are strictly bit players. I'm making them the star of the show. You can decide what to serve it over: egg noodles, rice, or even potatoes are good. You might also try toasting a piece of bread and spooning it over top like the open-face roast beef sandwiches we used to get in diners.
For one person, start by thinly slicing an onion until you have about a half cup, then slice 1/4 lb. of crimini mushrooms thinly as well (it'll be about 2 cups, but don't worry, they shrink a lot when you cook them). Heat 2 T. of olive oil (or 1 of olive oil + 1 of better) in a frying pan. Cook the onions for about 3 minutes, until they're limp. Take them out with a slotted spoon or spatula, letting as much oil as possible drain back into the pan, and set them aside. Brown the mushrooms on both sides. Do this in batches if you have to, because you really don't want to crowd the pan - they won't brown properly.
When the mushrooms are cooked, drain the excess oil from the pan and add the onions back in. Add 1/2 T. miso paste (or 1/2 a boullion cube) dissolved in 1/2 c. very hot water and stir. Add 3/4 of a teaspoon dried tarragon, a pinch (literally what you can pinch between your thumb and forefinger) of ground dry mustard, a dash of worcestershire sauce and, if you want, a drop or two of liquid smoke. If you've never worked with it before, I really mean a drop or two. A little goes a long way.
Simmer, uncovered, for about 10 minutes or until there's only about half as much liquid as you started with in the pan. Now it's ready to serve. Spoon it over your starch of choice and add a dollop (about 1/2 c.) nonfat Greek yogurt on the side. If you spoon the yogurt into the sauce, it does this weird curdling thing - still tastes good, but doesn't look good. Garnish with chopped fresh parsley.
If you want your sauce to be more like gravy, try this - mix 1 teaspoon of cornstarch with 2 tablespoons cold water in a jar until it's dissolved. Add it to the pot, raise the heat a little, and stir. The sauce will thicken up nicely.
I'm off to catch up with "The Next Food Network Star." Until tomorrow, I'll see you at the market!
The Tomatoes are In!
Hi All,
Getting back on track, blog-schedule-wise. After my guest left on Saturday, I helped feed about 200 volunteers at the annual Rodeo Volunteer Luncheon. I think I was in bed by 7 p.m. . . .and Sunday, after running to the Monterey Farmers' Market (Del Monte Center) and then to Talbott and Bernardus wineries to pick up wine club shipments, I was still wiped out. As you can see, though, I'm up bright and early this morning to tell you (if you don't already know) about Caprese Salad.
It's not so much a salad as a small bite. You get some really good, fresh buffalo mozzarella. Buffalo mozzarella is made from water buffalo milk. If the label says "fior de latte", that means it was made with cow's milk. Either way, you want it as fresh as possible from your local store -- look at the expiration dates.
All you need now is some fresh basil -- the dried stuff won't do -- and a good tomato. The Early Girl tomatoes were at the market yesterday and I just couldn't resist. Tear off a leaf of basil, get a thin slice of mozzarella and a slice of tomato. Put them together on a plate and drizzle with a little olive oil; the tomato supplies the acid, so no vinegar or lemon juice is required. Salt very lightly and take a bite of all 3 main ingredients -- the basil, tomato and cheese -- together. You can put the salad on some toasted french bread for a great appetizer, too. I should be back tonight; I think I'm over being tired. Until then, I'll see you at the market!
Getting back on track, blog-schedule-wise. After my guest left on Saturday, I helped feed about 200 volunteers at the annual Rodeo Volunteer Luncheon. I think I was in bed by 7 p.m. . . .and Sunday, after running to the Monterey Farmers' Market (Del Monte Center) and then to Talbott and Bernardus wineries to pick up wine club shipments, I was still wiped out. As you can see, though, I'm up bright and early this morning to tell you (if you don't already know) about Caprese Salad.
It's not so much a salad as a small bite. You get some really good, fresh buffalo mozzarella. Buffalo mozzarella is made from water buffalo milk. If the label says "fior de latte", that means it was made with cow's milk. Either way, you want it as fresh as possible from your local store -- look at the expiration dates.
All you need now is some fresh basil -- the dried stuff won't do -- and a good tomato. The Early Girl tomatoes were at the market yesterday and I just couldn't resist. Tear off a leaf of basil, get a thin slice of mozzarella and a slice of tomato. Put them together on a plate and drizzle with a little olive oil; the tomato supplies the acid, so no vinegar or lemon juice is required. Salt very lightly and take a bite of all 3 main ingredients -- the basil, tomato and cheese -- together. You can put the salad on some toasted french bread for a great appetizer, too. I should be back tonight; I think I'm over being tired. Until then, I'll see you at the market!
Saturday, June 18, 2011
Epic Fail!
Hi all!
Here's the thing...I helped cater a dinner for 80 on Thursday, went hiking in Julia Pfeiffer Burns State Park in Big Sur on Friday, and helped cater a dinner for 200+ volunteers today. I have a grilled endive recipe to hold you through tonight with me. I couldn't even make it to the farmers' market today, so I'll go tomorrow and catch you up then.
Meanwhile, back at the ranch. . .Belgian Endive. It's that little rocket-shaped, light green lettuce/cabbage-looking thing you can purchase in the supermarket. Mine was about 6" long and 1" in diameter. I cut it in half lengthwise, and threw it into a bowl with olive oil, salt, and pepper and let it sit for about 45 minutes. The salt has a chance to tenderize it a little that way. I put it on the grill for about 3 minutes/side. This will vary, depending on how hot your grill is and whether you put it over direct heat (right on the flame/hot coals) or not.
Once the endive had nice grill marks, I shredded it crosswise with a knife and squeezed on some fresh lemon juice. It was a side dish with salmon, and it was delicious. I highly recommend it. I'll see you tomorrow - and probably tomorrow morning, I'll see you at the market!
Here's the thing...I helped cater a dinner for 80 on Thursday, went hiking in Julia Pfeiffer Burns State Park in Big Sur on Friday, and helped cater a dinner for 200+ volunteers today. I have a grilled endive recipe to hold you through tonight with me. I couldn't even make it to the farmers' market today, so I'll go tomorrow and catch you up then.
Meanwhile, back at the ranch. . .Belgian Endive. It's that little rocket-shaped, light green lettuce/cabbage-looking thing you can purchase in the supermarket. Mine was about 6" long and 1" in diameter. I cut it in half lengthwise, and threw it into a bowl with olive oil, salt, and pepper and let it sit for about 45 minutes. The salt has a chance to tenderize it a little that way. I put it on the grill for about 3 minutes/side. This will vary, depending on how hot your grill is and whether you put it over direct heat (right on the flame/hot coals) or not.
Once the endive had nice grill marks, I shredded it crosswise with a knife and squeezed on some fresh lemon juice. It was a side dish with salmon, and it was delicious. I highly recommend it. I'll see you tomorrow - and probably tomorrow morning, I'll see you at the market!
Friday, June 17, 2011
Back tomorrow night!
Hi there!
Sorry I was out a bit this week - I've been entertaining someone from out of state, working at California Rodeo Salinas' Directors' Dinner last night. I'm beat -- but never too beat to cook! We're having salmon grilled on a plank for my guest's farewell dinner tonight, with grilled fennel, grilled oysters, rice and garlic bread. (The rice isn't grilled. It just falls through the grates if you try. Not that I have. Not that I'll admit I have, anyway!)
Tomorrow I'll be back with a simple veggie meal to follow the meatfest that is the Rodeo Volunteers' Luncheon. Until then, I'll see you at the market!
Sorry I was out a bit this week - I've been entertaining someone from out of state, working at California Rodeo Salinas' Directors' Dinner last night. I'm beat -- but never too beat to cook! We're having salmon grilled on a plank for my guest's farewell dinner tonight, with grilled fennel, grilled oysters, rice and garlic bread. (The rice isn't grilled. It just falls through the grates if you try. Not that I have. Not that I'll admit I have, anyway!)
Tomorrow I'll be back with a simple veggie meal to follow the meatfest that is the Rodeo Volunteers' Luncheon. Until then, I'll see you at the market!
Wednesday, June 15, 2011
Frittata!
Hi there,
Usually a frittata is baked in the oven, but I've applied the term (as others have) to any non-omelet, non-scrambled egg dish -- that means the eggs set up flat in the pan vs. being folded over or stirred in the pan to form curds. You'll see in a minute.
I have a houseguest (who's lovely, by the way) and yesterday morning I had some time to make more than a cold bowl of cereal. I had a bunch of veg from Saturday's market already chopped up in the fridge (thanks Rachael Ray - that really works!). I took about a half cup total of zucchini and mushrooms and sauteed them until they were cooked through. That's the mistake most people make when they put vegetables into their eggs - they put them in with or after the eggs, and the vegetables stay raw instead of getting beautiful brown spots that add not only color, but flavor.
I scrambled 2 fresh eggs (Flora's Farms - you've got to try them!) in a bowl with chopped fresh dill and thyme (leaves only, no stems), and when the veggies were cooked, poured them over top. What you do next, if you're playing along at home, is push the sides of the frittata into the middle while gently tilting the pan so the runny parts come to the edges and cook. This takes a few minutes. When the egg is cooked through, grate a little Monterey Jack or Cheddar on top and let it melt, then cut up the frittata and serve in wedges. Enjoy, and 'til next time, I'll see you at the market!
Usually a frittata is baked in the oven, but I've applied the term (as others have) to any non-omelet, non-scrambled egg dish -- that means the eggs set up flat in the pan vs. being folded over or stirred in the pan to form curds. You'll see in a minute.
I have a houseguest (who's lovely, by the way) and yesterday morning I had some time to make more than a cold bowl of cereal. I had a bunch of veg from Saturday's market already chopped up in the fridge (thanks Rachael Ray - that really works!). I took about a half cup total of zucchini and mushrooms and sauteed them until they were cooked through. That's the mistake most people make when they put vegetables into their eggs - they put them in with or after the eggs, and the vegetables stay raw instead of getting beautiful brown spots that add not only color, but flavor.
I scrambled 2 fresh eggs (Flora's Farms - you've got to try them!) in a bowl with chopped fresh dill and thyme (leaves only, no stems), and when the veggies were cooked, poured them over top. What you do next, if you're playing along at home, is push the sides of the frittata into the middle while gently tilting the pan so the runny parts come to the edges and cook. This takes a few minutes. When the egg is cooked through, grate a little Monterey Jack or Cheddar on top and let it melt, then cut up the frittata and serve in wedges. Enjoy, and 'til next time, I'll see you at the market!
Sunday, June 12, 2011
Three-bean salad
This is a summer standard for me. I don't care if you do everything else out of a can or bottle, to include the dressing. However, you simply must cook the green beans yourself, and they must be fresh. The easiest way to do this is to chop both ends off the beans and then drop them into boiling water. You shouldn't have to string them first at this time of year - they should still be quite young. Once they're in the water, wait until they turn bright green and immediately scoop them out with a slotted spoon into ice cold water.
Now, slice them up into bite-sized pieces and place them into a bowl with one 14 1/2 oz. can of chickpeas, rinsed and drained, and the same size can of kidney beans, also rinsed and drained. I prefer using the lower-sodium ones. Can you make the beans and chickpeas from scratch? Sure, but it's really hot and humid in some parts of the country right now and I certainly don't expect you to simmer things for hours on end! This is one of those times when processed food makes sense.
You can add in some chopped fresh tomatoes and onions if you like, as well as some chopped fresh parsley. Dress with 2 parts olive oil to one part red wine vinegar, salt and pepper. If you like the flavor of raw garlic (and I do!), chop some up and throw it in with the dressing. Let everything sit at least an hour to let the flavors marry. If you're not yet familiar with that expression, taste the salad when it's just made, then taste it after an hour and you'll get the idea. You can serve this at room temperature. If it's a super-lazy summer day, don't even bother making the dressing - use some Newman's Own Italian or other favorite Italian dressing.
You'll never buy the ready-made stuff in a can or jar again. The sweet crunch of the beans with the tartness of the vinegar and the textures of the other beans is a combination you can't get in a ready-made product. Happy eating, and until next time, I'll see you at the market!
Now, slice them up into bite-sized pieces and place them into a bowl with one 14 1/2 oz. can of chickpeas, rinsed and drained, and the same size can of kidney beans, also rinsed and drained. I prefer using the lower-sodium ones. Can you make the beans and chickpeas from scratch? Sure, but it's really hot and humid in some parts of the country right now and I certainly don't expect you to simmer things for hours on end! This is one of those times when processed food makes sense.
You can add in some chopped fresh tomatoes and onions if you like, as well as some chopped fresh parsley. Dress with 2 parts olive oil to one part red wine vinegar, salt and pepper. If you like the flavor of raw garlic (and I do!), chop some up and throw it in with the dressing. Let everything sit at least an hour to let the flavors marry. If you're not yet familiar with that expression, taste the salad when it's just made, then taste it after an hour and you'll get the idea. You can serve this at room temperature. If it's a super-lazy summer day, don't even bother making the dressing - use some Newman's Own Italian or other favorite Italian dressing.
You'll never buy the ready-made stuff in a can or jar again. The sweet crunch of the beans with the tartness of the vinegar and the textures of the other beans is a combination you can't get in a ready-made product. Happy eating, and until next time, I'll see you at the market!
Coming soon. . .3-bean salad
Hi there,
It's been insane around my home, so last night I took some time to decompress after: haircut, laundry (my washer died earlier this week), car wash, Goodwill, grocery store, farmers' market, OSH, housework (getting ready for a guest today). . .
But I did have time to make a great 3-bean salad that's easy and tasty. Get out your can openers (yes, I said can openers) and some fresh green beans, and I'll be back here in a few hours with the recipe.
Thanks for being patient! And some time this morning I may very well . . . see you at the market!
It's been insane around my home, so last night I took some time to decompress after: haircut, laundry (my washer died earlier this week), car wash, Goodwill, grocery store, farmers' market, OSH, housework (getting ready for a guest today). . .
But I did have time to make a great 3-bean salad that's easy and tasty. Get out your can openers (yes, I said can openers) and some fresh green beans, and I'll be back here in a few hours with the recipe.
Thanks for being patient! And some time this morning I may very well . . . see you at the market!
Friday, June 10, 2011
Insert your own beet pun here.
Hi All,
I considered "Beet it", "Can't beet this", "We got the beets" . . . you get the idea.
So my roasted red beets - I recommend getting a bag of cheap plastic gloves (preferably without the powder - not, as Alton Brown would say, "good eats") and donning them to rub the skin off. This avoids the pink-to-purple staining that lasts for 2-3 days on your hands.
True confession: I tried several things with the beets, but none of them worked as well as my two tried-and-true approaches: (1) roasted beets are just good on their own with a little salt and pepper or (2) when cold, they can be cut into 1/4" cubes, salted and peppered, and dressed with 2 parts lemon juice to 1 part olive oil. . .then add some toasted walnuts (candied walnuts are nice, too) and either feta or mild bleu cheese and enjoy as a salad.
The greens, however, cooked beautifully. For 2 people: Cook two fairly large links of Italian sausage - as spicy as you like - in a small casserole dish in a 350 degree oven with about 3/4 c. of red wine for 30-35 minutes, until they're cooked through. When I say "fairly large", think 2 hot dogs stuffed into one. . I used sweet Italian sausage from Star Market. Pull them out of the wine and set them aside. Put the greens (thoroughly cleaned, see last night's entry) from one bunch of beets into the wine (add 1/4 c. water if the dish seems dry). Using a spoon, turn the greens over a few times so they're all slightly wet. Cover the dish with foil.
Cook at 350 degrees for 20 minutes, or until tender. Add salt, a dash of cider vinegar, and if you like it spicy, some crushed red pepper flakes. Use a slotted spoon to put the greens on the plate and serve with the sausage and a potato preparation of your choice - boiled, baked or fried. And just so you know things don't go perfectly at my house either, I was baking two baby potatoes and one exploded in my oven. I'll be cleaning that up later!
Tomorrow's another adventure . . . 'til then, I'll see you at the market!
I considered "Beet it", "Can't beet this", "We got the beets" . . . you get the idea.
So my roasted red beets - I recommend getting a bag of cheap plastic gloves (preferably without the powder - not, as Alton Brown would say, "good eats") and donning them to rub the skin off. This avoids the pink-to-purple staining that lasts for 2-3 days on your hands.
True confession: I tried several things with the beets, but none of them worked as well as my two tried-and-true approaches: (1) roasted beets are just good on their own with a little salt and pepper or (2) when cold, they can be cut into 1/4" cubes, salted and peppered, and dressed with 2 parts lemon juice to 1 part olive oil. . .then add some toasted walnuts (candied walnuts are nice, too) and either feta or mild bleu cheese and enjoy as a salad.
The greens, however, cooked beautifully. For 2 people: Cook two fairly large links of Italian sausage - as spicy as you like - in a small casserole dish in a 350 degree oven with about 3/4 c. of red wine for 30-35 minutes, until they're cooked through. When I say "fairly large", think 2 hot dogs stuffed into one. . I used sweet Italian sausage from Star Market. Pull them out of the wine and set them aside. Put the greens (thoroughly cleaned, see last night's entry) from one bunch of beets into the wine (add 1/4 c. water if the dish seems dry). Using a spoon, turn the greens over a few times so they're all slightly wet. Cover the dish with foil.
Cook at 350 degrees for 20 minutes, or until tender. Add salt, a dash of cider vinegar, and if you like it spicy, some crushed red pepper flakes. Use a slotted spoon to put the greens on the plate and serve with the sausage and a potato preparation of your choice - boiled, baked or fried. And just so you know things don't go perfectly at my house either, I was baking two baby potatoes and one exploded in my oven. I'll be cleaning that up later!
Tomorrow's another adventure . . . 'til then, I'll see you at the market!
Thursday, June 9, 2011
If you can't stand the heat. . .
You're probably somewhere back East, and I feel for you. One of the reasons I pulled up tent stakes and moved out to California was the temperate climate. I wilt like a calla lily in hot weather.
Here in California, we've finally lapsed into summer mode - cool and foggy in the morning, burning off to be a bit sunnier in the afternoon, and then the fog comes back in the evening. So I took the opportunity to roast some beets for about an hour and ten minutes at 450 degrees. If you're reading this in Atlanta, you don't have to keep going, but that's the end of the hot part for today.
I'll use the beets tomorrow along with their greens. I know, you probably tear the tops off the beets and throw them away - but not only are they edible, they're pretty tasty and good for you besides. A lot of times when we buy beets the tops are wilted, but these were beautiful, green and fresh. I had to wash them in 4 changes of water to get the sand and grit off. I put them in the basket of my salad spinner and fill the spinner up with water. I wish them around a little and then let them sit while the grit falls off. Then I lift out the basket and change the water until I don't see anymore grit or sand, and spin them dry. You can store them in the fridge like any other hearty green.
Tomorrow night I will finish the saga of the beets. Until then, I'll see you at the market!
Here in California, we've finally lapsed into summer mode - cool and foggy in the morning, burning off to be a bit sunnier in the afternoon, and then the fog comes back in the evening. So I took the opportunity to roast some beets for about an hour and ten minutes at 450 degrees. If you're reading this in Atlanta, you don't have to keep going, but that's the end of the hot part for today.
I'll use the beets tomorrow along with their greens. I know, you probably tear the tops off the beets and throw them away - but not only are they edible, they're pretty tasty and good for you besides. A lot of times when we buy beets the tops are wilted, but these were beautiful, green and fresh. I had to wash them in 4 changes of water to get the sand and grit off. I put them in the basket of my salad spinner and fill the spinner up with water. I wish them around a little and then let them sit while the grit falls off. Then I lift out the basket and change the water until I don't see anymore grit or sand, and spin them dry. You can store them in the fridge like any other hearty green.
Tomorrow night I will finish the saga of the beets. Until then, I'll see you at the market!
Tuesday, June 7, 2011
Yeah, they're havin' a big kale sale!
I remember that line from Sesame Street. The context is long-gone, but I can still hear the fuzzy muppets' voices in my head having this whole conversation about a big sale on kale. Yes, perhaps I do need therapy.
Anyway, kale is one of the most nutritionally-packed foods around. It's easy and quick to prepare, and there really isn't any reason for you not to try it. Those beautiful green leaves can be stemmed and chopped crosswise into ribbons in no time. Then you can toss them into soup (they work well with vegetables, lentils and rice), or wilt them as a side dish.
Kale is not in the least bit shy, nor is it the sort of vegetable that will put the back of its hand to its forehead and wither if you leave it in the pan a couple minutes too long. With that in mind, it needs some bold flavors to set it off - so here we go!
Kale works beautifully with my standard, "crush together a rinsed anchovy fillet with some coarse salt and garlic to make a paste, heat in olive oil; rinse the kale and toss it in the pan with the other ingredients still slightly wet. When it wilts, sprinkle it with crushed red pepper, a squeeze of lemon oil, and eat."
But maybe you want something different. How about kale with a sesame-miso dressing? Rinse and chop the kale as described above. Put a little canola oil in your pan. Before you put in the kale, mix together:
2 t. light miso (soy) paste (usually found in the refrigerator section of larger stores; once you buy a container, put it in the fridge and it keeps forever)
2 T. sesame oil
2 t. rice wine vinegar (seasoned or not)
1/4-1/8 t. grated fresh ginger
Optional: 1 t. honey if you like a sweet dressing, 1 t. sambal oelek (Asian hot sauce) if you like it spicy; a couple of teaspoons of peanut butter would also add a nice flavor.
Wilt the kale in the pan. Just as it's finished (it turns a deep emerald green and gets nice and tender) toss in the dressing and stir to combine. Garnish with sesame seeds and serve as a side with your favorite Asian-marinated fish, chicken or meat. (This would be excellent with some soba noodles in broth, too.) I'll be back tomorrow night. Until then, I'll see you at the market!
Anyway, kale is one of the most nutritionally-packed foods around. It's easy and quick to prepare, and there really isn't any reason for you not to try it. Those beautiful green leaves can be stemmed and chopped crosswise into ribbons in no time. Then you can toss them into soup (they work well with vegetables, lentils and rice), or wilt them as a side dish.
Kale is not in the least bit shy, nor is it the sort of vegetable that will put the back of its hand to its forehead and wither if you leave it in the pan a couple minutes too long. With that in mind, it needs some bold flavors to set it off - so here we go!
Kale works beautifully with my standard, "crush together a rinsed anchovy fillet with some coarse salt and garlic to make a paste, heat in olive oil; rinse the kale and toss it in the pan with the other ingredients still slightly wet. When it wilts, sprinkle it with crushed red pepper, a squeeze of lemon oil, and eat."
But maybe you want something different. How about kale with a sesame-miso dressing? Rinse and chop the kale as described above. Put a little canola oil in your pan. Before you put in the kale, mix together:
2 t. light miso (soy) paste (usually found in the refrigerator section of larger stores; once you buy a container, put it in the fridge and it keeps forever)
2 T. sesame oil
2 t. rice wine vinegar (seasoned or not)
1/4-1/8 t. grated fresh ginger
Optional: 1 t. honey if you like a sweet dressing, 1 t. sambal oelek (Asian hot sauce) if you like it spicy; a couple of teaspoons of peanut butter would also add a nice flavor.
Wilt the kale in the pan. Just as it's finished (it turns a deep emerald green and gets nice and tender) toss in the dressing and stir to combine. Garnish with sesame seeds and serve as a side with your favorite Asian-marinated fish, chicken or meat. (This would be excellent with some soba noodles in broth, too.) I'll be back tomorrow night. Until then, I'll see you at the market!
Monday, June 6, 2011
Soup Bones
Hi there,
One thing you may have noticed about really good-quality, sustainable, locally-raised meat is that compared to that stuff at the supermarket, it's pretty pricey. So how do you get around that?
User cheaper cuts. Soup bones come to mind (and you can use this for supermarket meat as well). Yesterday I had some neck chuck pieces (less than $5.00). The neck of the animal gets a good workout, so if you wanted to just cook them up like steak, you'd find them really tough.
Instead, brown them in a pan with some salt and pepper. You don't have to cook them through; just get some nice brown color on them. Put them into your crock pot (you do have a crock pot, right?) with 4 cups of water and a can of tomatoes. Cover and let cook on low for about 4 hours.
Add 1 1/2 cups pearled barley (about $1.29/lb in the bulk section) and turn up to high for 2 hours. Take out the soup bones and shred the meat. Don't keep any of the gristle, though. Put the meat back into the pot and add 1/2 - 1 c. each sliced carrots and celery. Check after about an hour - the barley should be tender and the veggies should be cooked, but not mushy. Add salt and pepper if you want more. You're ready to serve! And the good news is, the crock pot does most of the work. All you need is a good slice of crusty bread and maybe a small salad, and you've got a great meal.
I hope you'll venture into some of the cheaper cuts of meat. Until next time -- I'll see you at the market!
One thing you may have noticed about really good-quality, sustainable, locally-raised meat is that compared to that stuff at the supermarket, it's pretty pricey. So how do you get around that?
User cheaper cuts. Soup bones come to mind (and you can use this for supermarket meat as well). Yesterday I had some neck chuck pieces (less than $5.00). The neck of the animal gets a good workout, so if you wanted to just cook them up like steak, you'd find them really tough.
Instead, brown them in a pan with some salt and pepper. You don't have to cook them through; just get some nice brown color on them. Put them into your crock pot (you do have a crock pot, right?) with 4 cups of water and a can of tomatoes. Cover and let cook on low for about 4 hours.
Add 1 1/2 cups pearled barley (about $1.29/lb in the bulk section) and turn up to high for 2 hours. Take out the soup bones and shred the meat. Don't keep any of the gristle, though. Put the meat back into the pot and add 1/2 - 1 c. each sliced carrots and celery. Check after about an hour - the barley should be tender and the veggies should be cooked, but not mushy. Add salt and pepper if you want more. You're ready to serve! And the good news is, the crock pot does most of the work. All you need is a good slice of crusty bread and maybe a small salad, and you've got a great meal.
I hope you'll venture into some of the cheaper cuts of meat. Until next time -- I'll see you at the market!
Saturday, June 4, 2011
Rain, rain...
Hi there!
It's raining today. For most parts of the country that wouldn't be big news, except that in all my 25+ years in California, I can't remember it ever raining this much past the end of March! Unfortunately, it all but closed down the Farmers' Market this morning. I heard later there were a few booths up - but I didn't see them from my vantage point a block away and headed instead to my local Megamart (thanks, Alton Brown - the word is evocative and generic at the same time!).
I have quite a lot of cooking this weekend. I'm making some frozen dinners for a friend who is having a baby this month. And today, I had some friends over for dinner. We had tri-tip and Caesar Salad, as well as a cucumber salad. Even though they weren't from the Farmers' Market, I thought I'd share the recipes with you.
Caesar Salad (which, for those of you who don't know, is a Mexican - not an Italian - creation)
Halve one head of romaine lettuce. Take off any wilted or soft outer green leaves. It has to be romaine for this preparation.
Drizzle olive oil on the cut side of each half to lightly coat (Smear it around with your hands. It'll make your hands nice and soft! Now go wash your hands. I'll wait here.).
Put the halves on a pre-heated grill top, cut side down, and watch them like they were gold bricks. Check them about every 10-15 seconds by lifting up and checking the undersides. You're looking for a few dark grill marks; when you see them, take the lettuce off. That one layer of the romaine will flavor the whole salad. Chop the halves cross-wise into about 1/2" strips.
Use your favorite Caesar dressing. Mine is 2 parts extra virgin olive oil to 1 part lemon juice, with one anchovy (rinsed) and one clove of garlic smashed together into a paste and mixed in. I shake everything up in a jar. I'm not against the raw egg yolk that is usually part of Caesar dressing, but I don't like to serve it to guests without first asking if it's okay. I also added some roasted red peppers (available jarred if you don't want to go to the trouble) for color. Top with some shaved or freshly grated parmesan cheese and serve immediately. It will wilt really quickly once dressed.
Cucumber Salad
I made this because I put a spicy red curry rub on the tri-tip. Brendan (one of my guests, along with his wife Cathy) said it "totally changed the complexity of the dish," when he scooped it onto the tri-tip.
You should make this at least an hour ahead so the flavors can combine.
Peel one large cucumber. If the peel isn't too bitter, you can leave a bit on for color. To find out if it's too bitter, slice a piece of cucumber off and taste it!
Split the cuke lengthwise and, using a spoon, scrape out all the seeds.
Dice the remaining cucumber and put it into a colander with some kosher salt (maybe a tablespoon) and toss so that all the cucumber is salted.
Let the excess liquid drain off the cucumber for 30-40 minutes. If you skip this step, your salad will be watery. Rinse the cucumber and toss in the colander until water stops running out. It may still drip a bit, but it shouldn't be really wet. Put the cucumber into a container that has a cover, or a bowl you can cover with cellophane.
Add 2 teaspoons chopped fresh dill. Don't chop the stems, just the grassy part.
In a separate bowl, add 1/4 c. yogurt, 1 tablespoon extra virgin olive oil, and 1 tablespoon lemon juice. Whisk together and toss with the cucumber and dill.
Finish with some freshly-ground black pepper and chill for 1-2 hours. It will separate a little, but if you stir it all together, it will be just fine!
The cucumber salad is very good with curries - especially hot ones - it cools things down and helps you get the full flavor of the curry.
That's all for today - until tomorrow - when I'll be cooking up a storm - I'll see you at the market!
It's raining today. For most parts of the country that wouldn't be big news, except that in all my 25+ years in California, I can't remember it ever raining this much past the end of March! Unfortunately, it all but closed down the Farmers' Market this morning. I heard later there were a few booths up - but I didn't see them from my vantage point a block away and headed instead to my local Megamart (thanks, Alton Brown - the word is evocative and generic at the same time!).
I have quite a lot of cooking this weekend. I'm making some frozen dinners for a friend who is having a baby this month. And today, I had some friends over for dinner. We had tri-tip and Caesar Salad, as well as a cucumber salad. Even though they weren't from the Farmers' Market, I thought I'd share the recipes with you.
Caesar Salad (which, for those of you who don't know, is a Mexican - not an Italian - creation)
Halve one head of romaine lettuce. Take off any wilted or soft outer green leaves. It has to be romaine for this preparation.
Drizzle olive oil on the cut side of each half to lightly coat (Smear it around with your hands. It'll make your hands nice and soft! Now go wash your hands. I'll wait here.).
Put the halves on a pre-heated grill top, cut side down, and watch them like they were gold bricks. Check them about every 10-15 seconds by lifting up and checking the undersides. You're looking for a few dark grill marks; when you see them, take the lettuce off. That one layer of the romaine will flavor the whole salad. Chop the halves cross-wise into about 1/2" strips.
Use your favorite Caesar dressing. Mine is 2 parts extra virgin olive oil to 1 part lemon juice, with one anchovy (rinsed) and one clove of garlic smashed together into a paste and mixed in. I shake everything up in a jar. I'm not against the raw egg yolk that is usually part of Caesar dressing, but I don't like to serve it to guests without first asking if it's okay. I also added some roasted red peppers (available jarred if you don't want to go to the trouble) for color. Top with some shaved or freshly grated parmesan cheese and serve immediately. It will wilt really quickly once dressed.
Cucumber Salad
I made this because I put a spicy red curry rub on the tri-tip. Brendan (one of my guests, along with his wife Cathy) said it "totally changed the complexity of the dish," when he scooped it onto the tri-tip.
You should make this at least an hour ahead so the flavors can combine.
Peel one large cucumber. If the peel isn't too bitter, you can leave a bit on for color. To find out if it's too bitter, slice a piece of cucumber off and taste it!
Split the cuke lengthwise and, using a spoon, scrape out all the seeds.
Dice the remaining cucumber and put it into a colander with some kosher salt (maybe a tablespoon) and toss so that all the cucumber is salted.
Let the excess liquid drain off the cucumber for 30-40 minutes. If you skip this step, your salad will be watery. Rinse the cucumber and toss in the colander until water stops running out. It may still drip a bit, but it shouldn't be really wet. Put the cucumber into a container that has a cover, or a bowl you can cover with cellophane.
Add 2 teaspoons chopped fresh dill. Don't chop the stems, just the grassy part.
In a separate bowl, add 1/4 c. yogurt, 1 tablespoon extra virgin olive oil, and 1 tablespoon lemon juice. Whisk together and toss with the cucumber and dill.
Finish with some freshly-ground black pepper and chill for 1-2 hours. It will separate a little, but if you stir it all together, it will be just fine!
The cucumber salad is very good with curries - especially hot ones - it cools things down and helps you get the full flavor of the curry.
That's all for today - until tomorrow - when I'll be cooking up a storm - I'll see you at the market!
Thursday, June 2, 2011
Who needs friends?
Oh wait, I do!
That's why I'm having two really good ones over for Tri-tip (sustainably and humanely raised and locally sourced of course!
Taking suggestions for sides. . .I'm waiting for rhubarb to make a rhubarb pie (it was one of my dad's specialties). I refuse to pay $5.99/lb. at Whole Foods for something that grew like a weed in our yard when I was growing up. Btw, my sister told me the rhubarb at her local market hadn't been trimmed properly and there was some of the leaf left on it. If this happens to you, chop the leaf completely off and take at least 1/2" of the stalk with you - the leaves are toxic.
Well, I'll keep working on the menu and do a little shopping tomorrow . . . 'til next time, I'll see you at the market!
That's why I'm having two really good ones over for Tri-tip (sustainably and humanely raised and locally sourced of course!
Taking suggestions for sides. . .I'm waiting for rhubarb to make a rhubarb pie (it was one of my dad's specialties). I refuse to pay $5.99/lb. at Whole Foods for something that grew like a weed in our yard when I was growing up. Btw, my sister told me the rhubarb at her local market hadn't been trimmed properly and there was some of the leaf left on it. If this happens to you, chop the leaf completely off and take at least 1/2" of the stalk with you - the leaves are toxic.
Well, I'll keep working on the menu and do a little shopping tomorrow . . . 'til next time, I'll see you at the market!
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