Asparagus Tips

Get it? Because asparagus spears have tips and I am going to give you tips about asparagus. See what I did there?

Now, let me ask you this: Is there anything better than asparagus? Pungent urine notwithstanding, there is something so wonderful and fresh about this lovely veg. And it tastes so good with everything- you can throw it in a salad, an omelet or pasta, and it's obviously a great side, too. Technically it's in season in the spring, but it's widely available all year, which is good since we eat it at least once a week.

However, to really enjoy this awesomeness, you've got to know a little bit about how to choose and prepare it. Here are some tips for how to enjoy your asparagus to the fullest.

1. Look for straight, bright, crisp green stalks without any wilting, brown spots or wrinkling. Look for tips that are tightly formed, and dark green or purplish, with no soft or liquidy spots. If you still can't tell, take a whiff- it definitely shouldn't smell gross (or really much at all). Try to buy bunches with stalks that are roughly the same thickness- that way they will cook uniformly.

2. When you get the asparagus home, slightly trim the ends, and place upright in a stable container with an inch of water at the bottom (like  bouquet of flowers), and keep in the fridge until you are ready to use. I swear it will stay fresher longer this way!

3. To avoid cooking the woody stems, use this tip: Instead of cutting off the ends, hold the stalk of asparagus at both ends, and exert gentle pressure to snap the stock.  It will naturally break exactly where the tough internal fibers give way, leaving you with just the most delicious tender part.

4. Asparagus is delicious steamed or grilled, but my favorite thing to do is boil it (you'll know it's done when the stalks turn a uniformly grass-green color and you can insert a fork into the stalk without difficulty). Top with a little butter, parsley, and fresh grated lemon rind.  You won't want to eat anything else ever again.

Squash Your Fears

 One of the best things about fall is that, as the nights get cooler, a whole new world of delicious comfort foods, too heavy and warming for summer, opens up. And one of my personal faves of these foods is squash. Now, I know that some of you would put squash lower than "termite sandwich" on your Things I Want to Eat list, but I would argue that it's because you haven't given squash a fair shake. I mean, remember when I told you about Brussels sprouts, and you were like "Ewww", and then I was all, "Try them!" and you did and you were, like "OMG, yum!"? That was a great time. Let's do that again.
Squash, when properly prepared, has a delicious creamy texture, and a wonderful sweet flavor- like pumpkin pie, but you don't have to wait for dessert! It is also rich in vitamins A, C, and B6, as well as folate, fiber, potassium, beta-carotene, iron, and cancer-preventing phytonutrients- it's pretty much up there with the healthiest foods you can eat (which is good, because it sort of makes up for preparing it with butter and brown sugar, if you want to). Also, squashes are everywhere this time of year, and are typically pretty inexpensive, so they make a readily available and easily-prepared main dish (try filling the cavity with quinoa) or a side that tastes amazing with fish, chicken, turkey, shrimp...pretty much anything. My favorites are butternut (see the middle squash in the photo above), and acorn (the front squash, above), but you should also try spaghetti, kabocha, and ambercup squashes when you see them (click here for a list of squashes).

Here is my super-easy, fool-proof, delicious squash recipe. Try it- I guarantee you will love it.
And if you don't, I'll buy you a termite sandwich.


What you Do:

1. Preheat the oven to 375. Cut the squash in half, lengthwise, using a large sharp knife (don't try this with a little steak knife- you'll slip and cut yourself, and I don't want your blood on my hands). Scoop out the seeds and stringy squash gunk with a spoon, and discard.
2.  Place the squash halves, face up, on an aluminum-foil-lined rimmed baking pan. Spread each half with 1 tbsp butter (or olive oil), and a dash of cinnamon, salt, pepper, and drizzle with 1/2 cup orange juice (bottled is fine). Sprinkle on 1 tbsp of brown sugar or maple syrup, if desired.
3. Place squash in the oven, and bake for 1 hour, or until the meat of the squash is tender and soft.
4.Enjoy while you think about how right I always am.

photo credit: For the Love of Cooking Blog

Mad Skill(et)s

First off, I want to apologize that my posts have been so few and far between lately. I always think of myself as being busy, but then I get really busy, and the rest of the time looks like a vacation in retrospect.
When things get like this, it's easy to fall into the bad habit of ordering take-out for dinner every night, for ease and convenience- it can quickly add up to be expensive and unhealthy (if I'm already ordering a burger, why not get the onion rings, too, right?)
Instead, I'm trying to create a few make-ahead meals that are not only cheap and delicious, but will keep in the fridge for quick eats while the craziness blows over. One such creation is this light zucchini frittata, made from ingredients you probably already have in your fridge (if not, feel free to sub in whatever IS in there about to go bad- this would be deelish with asparagus, leeks, broccoli, spinach, tomatoes, potatoes... you name it).
And it gave me the opportunity to use my beloved cast-iron skillet- a kitchen item that goes from the stove to the oven (to the campfire pit) with ease, and which, if you treat it right, will last you your whole life (if you don't have one of these heavy suckers already, I recommend this one because it's cheap and it's great).
You can slice it and eat it with a salad for dinner (like a crustless quiche) or put it on a toasted roll with melted cheese for a new take on the classic egg-and-cheese sammie. And, best of all, it's like the onion rings come built in. Eggscellent. (Will I ever tire of egg-related puns? I think not.)

You will need:
1 large white onion, sliced thinly
2 medium zucchinis, sliced thinly
6-8 eggs (depending on the size of your skillet)
6 tablespoons grated Parmesan cheese
4 tablespoons butter or olive oil (I use a combo of the two)
chopped parsley and basil
salt and pepper

 What you do:

Step 1: Into a normal frying pan over medium heat, put one tablespoon butter or olive oil and the onions. Saute until transluscent.

Step 2: Add the zucchini and stir occasionally until cooked through and lightly browned.

Step 3: Meanwhile, beat the eggs in a medium bowl. Season with salt and pepper.

Step 4: Add the sauteed veggies to the egg mixture, and 5 tablespoons of the cheese. Stir to combine.

Step 5: Put your cast-iron skillet over medium-low heat, and add two tablespoons of oil or butter, and coat the bottom. Pour the egg/veggie mixture to the skillet, sprinkle with herbs and remaining cheese, and cook (no stirring!) until the sides and bottom are firm, but top center is still wobbly (about 10-20 minutes).

Step 6: Transfer the the skillet to a hot broiler, and cook until the top center is set, and cheese is melted.

 Step 7: Slice, eat, and forget your worries for a minute.

Amazing Glazing

I'm a cheater.  No, I don't copy off other people's tests, lie about my age, or have clandestine affairs behind my husband's back (although, if you are reading this, Mark Ruffalo, for you I will make an exception). What I mean is, I act like I'm this fancy cook who spends all my days bedecked in aprons and oven mitts, and can think of no better way to spend my time than whipping up pie crusts from scratch, but in reality, when I cook, I like to find the easiest recipes, and use every shortcut I can.  Some of my favorite things are pre-shredded cheese, frozen puff pastry,  and limeade concentrate. I figure if I sprinkled it, stirred it or put it in the oven, I still get to say I "made" it.  And also, I try to stick to a very healthy diet (and am mostly successful at it) but I will always cheat on a health regimen for something delicious.  I can't help it- life is too short to pass up deliciousness.

So what's my dream come true? When Amber, who is a frequent Charmed Wife Contributor  (and is also a "Charmed Friend Since Preschool", and a "Charmed Bridesmaid in My Wedding") sends me a text message photo of the most incredible looking salad made with a secret cheater ingredient: Balsamic Glaze. It's a sweet, tangy, sauce that you can drizzle over salad, meat, veggies, or fish to add a tasty layer of flavor.  It's healthy, it's easy, and it's freaking delicious, and it's available at almost every grocery store.  Now that's something I can be faithful to.

Amber's Healthy Salad with Balsamic Glaze
Combine in a bowl:
Mixes baby greens
Avocado
Tomato
Shelled walnuts
Crumbled Goat Cheese
Strawberries (If you want to be fancy)

Drizzle with:
Flax Seed or Olive Oil
Balsamic Glaze

Yum yum yum.

Photos are from Amber. Yeah, I even cheated on writing this post. So sue me.

The Mousse Is Loose

Remember that time you said, "I wish I could find a dessert that was as light and fluffy as a cloud, as rich and creamy as cheesecake and as zesty and refreshing as a glass of lemonade?" Well, I just happened to be hiding in the bushes outside your window that night and I thought "I will make that wish come true." Well, actually, first I thought, "This person has the soul of a poet,"... But then I thought "I will make that wish come true."
So I made my way through the gumdrop forest, across the Slurpee sea and then through the treacherous Marshmallow Mountains to the Molton Chocolate Volcano, where I finally found exactly the dessert you've been waiting for: Lemon Mousse.
It's not hard to make (unless you really hate juicing and zesting lemons, in which case this probably isn't the dessert for you), but the result is a tangy-delicious-cheesecakesque-lemonade cloud that is sure to send you to the moon.

Top it with a dollop of fresh whipped cream and a few blueberries or a butter wafer cookie. I can't wait to hear what you think of it when I listen in on your phone calls tonight.

You Will Need:
1 teaspoon plain gelatin
1/2 cup (1 stick) unsalted butter
3/4 cup sugar
3 tablespoons fresh lemon zest
1/2 cup fresh lemon juice (from 3-4 lemons)
Pinch of salt
6 large egg yolks (save the whites to make healthy omelets or meringues)
3/4 cup heavy whipping cream


1. Pour gelatin into a small bowl, and stir in 2 tablespoons water. Allow to sit for about 10 minutes, until a gel forms.







2. Meanwhile, melt the butter in a large saucepan over low heat.







3. Once the butter is melted, remove the pan from the heat, and whisk in the sugar, lemon zest and juice, and the salt.







4. Whisk in the egg yolks until smooth.







5. Place the bowl containing the gelatin mixture into a larger bowl containing hot water, and stir until the gelatin has dissolved into a clear liquid.







6. Return the egg/butter mixture to the stove, and cook over low heat (being careful not to let the mixture boil), stirring constantly until it thickens enough to leave a clean path on the back of a wooden spoon when you run your finger over it. Remove the pan from the heat, and stir in the gelatin mixture.







7. Immediately pour the mixture through a fine sieve or strainer into a bowl, stirring, but not pressing through any lumps. Let cool to room temperature.










8. Beat the cream with an electric mixer until stiff peaks form.








9. Add the cream to the egg mixture in several batches, gently folding each batch into the mixture with a rubber spatula. When just combined, divide the mousse evenly into ramekins or pretty bowls or glasses (this should serve 4-6, depending on your bowl). Cover loosely and refrigerate for at least 2 hours and up to 2 days, until set and thoroughly chilled. Enjoy heaven with a spoon.

Humble Pie

On cold nights like we've been having lately, I always get the urge to cook hearty, filling, meaty dinners - things you might order (along with a few pints) in an ancient pub on a drizzly London afternoon (I'm trying to paint a picture for you here). You know what I mean- foods like meatloaf, or stew, or beef Wellington. Sadly, the Brits aren't really known for their "health food," and if I actually ate that way every day, I would find myself with a right-large arse, mates (sorry- just getting in the spirit of things).
Happily, in the January issue of Martha Stewart Living, there are some ideas for healthier versions of some traditional comfort foods, and among them was a gem of a recipe for one of my all-time favorites- Shepherd's Pie (made with ground turkey instead of beef or lamb!). After going mental and exclaiming, "Blimey! This is bloody brilliant!," I set to making it for dinner. I halved it (the original serves 8) and I couldn't resist the urge to tweak the recipe a little bit, adding back just a few of the unhealthy elements (butter, please), to satisfy my own hankerings. Here is what I ended up with - It will make your flat smell heavenly, blokes will queue up to eat it, and I promise very little of it will end up in the rubbish bin. Tops!

Healthier Turkey Shepherd's Pie

You Will Need:
2-1/2 lbs potatoes (like russets), peeled and cut into 1-inch chunks
1/2 cup plain fat-free yogurt
1/4 cup skim or low-fat milk
3 tablespoons butter
1 tablespoon olive oil
1 small onion, chopped
2 celery stalks, chopped
1 carrot, chopped
1 garlic clove, minced
1 lb lean ground turkey
1/2 teaspoon chili powder
4 teaspoons cornstarch
3/4 cup frozen peas

What You Do:
1. Preheat oven to 425 degrees. Make the topping: Place potatoes in a medium saucepan, cover with water by 2 inches, and bring to a simmer. Cook until tender, about 20 minutes. Drain, reserving 1 cup cooking liquid, and mash potatoes (if you don't have a masher, and whisk will do in a pinch), with yogurt, milk, and butter. Add salt and pepper to taste.
2. Make the filling: Heat the oil in a medium skillet over medium heat. Cook onion, celery, carrots and garlic, stirring often, until tender 10-12 minutes.
3. Add turkey and cook, breaking up large pieces, for 5 minutes. Stir in chili powder and season with salt and pepper. Stir cornstarch into cooking liquid, and add to turkey mixture. Boil for 1 minute. Stir in peas. Transfer mixture to a 1-quart baking dish and top with mashed potatoes. Bake until bubbling and top is browned, about 3o minutes.

Top Carrots

I've never made a secret of my love of soup. I know it's not glamorous, like saying you love skydiving, or tango, or Morocco, or something, but, I don't care. I've never made a secret of my dorkiness, or old-lady tastes, either. There is something so comforting and calming about a bowl of soup on a winter's day. And it's practical, too- you can make a big batch this weekend, and eat it for a week or freeze it for later. But if words like "comforting" and "practical" evoke thoughts of crocheted afghans and support hose, and make you feel like falling asleep in a La-Z-Boy, take heart. Here is a delicious and nutritious soup with enough of a gingery-citrus-curry kick to please even the most adamant Moroccan tangoing skydivers among you.







Carrot-Ginger Soup

3/4 stick unsalted butter
1 large white onion, chopped
3 garlic cloves, minced
1/4 cup fresh ginger root, finely chopped
7 cups chicken stock
1 1/2 cups carrots, peeled and cut into 1/2-inch pieces
1/4 teaspoon curry powder
1 cup orange juice
2 tablespoons fresh lemon juice
Course salt and pepper
Parsley and sour cream for garnish

1. In a large stockpot, melt the butter. Add the onion, garlic, and ginger and saute for about 15 minutes.
2. Add stock and carrots, and heat to a boil. Reduce heat, and simmer for about 45 minutes, or until carrots are tender.
3. Puree the soup with a stick blender, or in a stand blender or food processor in batches. Stir in the curry powder, orange and lemon juices and season with salt and pepper. Serve garnished with parsley, either hot with a dallop of sour cream, or chilled.

photo credit: www.heartresearch.com.au

Get Creamed

Sure, I like hamburgers, pizza, and chicken Parm as much as the next guy, but my real food love is vegetables. Carrots, green beans, broccoli, peas, zucchini, celery, squash, asparagus... even Brussels sprouts and eggplant. A meal does not feel complete to me without at least one vegetable accompaniment. But that doesn't mean that I'm not picky about the way they are prepared- I hate to see a good vegetable go bad through overcooking or poor preparation. That's why I am always looking for the best recipes and techniques for making the most of my beloved nutritious little friends. And it is my firm belief that the best way to make spinach is to cream it. Even the most dyed-in-the-wool vegetable hater cannot resist the deliciousness of creamed spinach- a fact that is proven in steakhouses around the world every day.
But creamed spinach gets a bad reputation, because, at it's most decadent, it contains more cream and butter than it does iron and vitamin A. Luckily, creamed spinach doesn't have to be a high-calorie treat. Personally, I like to make it using one of two recipes: the "special occasion" recipe (maybe you could make it for your valentine), which is truly spinach at it's most delicious and indulgent, and the low-calorie, yogurt-based "everyday" version, which is still rich and creamy, but without any of the guilt. Here are both recipes for your upcoming occasions, special and otherwise.

Easy Everyday "Creamed" Spinach
You will need:
1 box frozen spinach
3/4 cup plain low-fat Greek yogurt
1 tablespoon olive oil
1 small white onion, chopped
3 tablespoons Parmesan cheese

1. Cook the spinach according the package directions.
2. Meanwhile, heat oil in a saucepan and saute the onion until soft.
3. Drain spinach well with a strainer over sink, pressing out excess water with your hands. Place in a medium bowl and stir in yogurt and onions. Top with Parmesan cheese.

Special Creamed Spinach
You will need:
2 bags fresh baby spinach (pre-washed is best, since spinach can be very gritty and sandy)
1 small onion, chopped
2 tablespoon flour or cornstarch
2 tablespoons butter
1/4 teaspoon ground nutmeg
salt and pepper to taste
1/2 cup cream
1/2 cup cream cheese

1. In a saucepan, melt 1 tablespoon butter and saute the onions until soft.
2. Meanwhile, boil a large pot of water, and add spinach until just wilted (it will condense a lot as it cooks). Drain immediately, and squeeze out any extra water with your hands.
3. When onions are cooked, add flour or cornstarch and remaining tablespoon butter to the pan, stirring to combine and create a roux (a thick lightly-browned paste). Add the cream to the saucepan, and stir until it thickens and bubbles slightly. Add the cream cheese and stir until melted. Add the nutmeg and season with salt and pepper.
4. Place spinach and cream mixture in a bowl and stir to combine. This can be made ahead and reheated in a warm oven before serving.


photo credit: Martha Stewart

On the Sauce

Hello! I hope you all had a lovely holiday weekend. We sure did. I got to spend most of the weekend engaged in two of my favorite hobbies: cooking and eating.
For Thanksgiving dinner, I got the big-girl job of bringing the appetizers. I always am looking for an excuse to make my very favorite, the king of the appetizers: shrimp cocktail. I am mildly allergic to shellfish, but I love shrimp cocktail so much that I am willing to throw caution (and rationality) to the wind in order to eat just a few of these little suckers now and then. But there is such a thing as bad shrimp cocktail (and I don't just mean the kind that gives you food poisoning), when the shrimp are rubbery or the sauce is store-bought and overly sweet, and, in those cases, I am always sorely disappointed to have risked anaphylaxis. I have finally perfected my own recipe, and it is delicious and foolproof.

The trick with the shrimp is to buy the frozen uncooked easy-peel shell-on kind. The precooked ones always seem to end up rubbery or tough, and I find the shells help them cook evenly and taste fresh. All shrimp are frozen in the fishing process, so if you buy them unfrozen, you are just paying a premium for the grocery store to thaw them for you. And I insist on making my own sauce, which, while simple, makes all the difference between a mediocre cocktail and one that is worth risking hives over.

Shrimp Cocktail Sauce
1 cup ketchup
1/2 cup Heinz chili sauce
1 tablespoon horseradish (found in the refrigerator section)
1/2 teaspoon Worcestershire sauce
2 tablespoons fresh lemon juice
1/2 teaspoon Tabasco
1-2 cloves garlic, minced or pressed through a garlic press
1 tablespoon fresh cilantro, chopped

Combine all the ingredients in a bowl. Refrigerate for up to a week.

Cocktail Shrimp
Thaw the shrimp for about 10 minutes, by placing them in a colander under cold running water. Meanwhile, bring a large pot of water to a boil. Boil the shrimp for 3-5 minutes, until they are bright pink, and the flesh is no longer translucent. Meanwhile, rinse the colander thoroughly. When the shrimp are cooked, return them to the colander and run fresh, cold water over them, until they are cooled. Peel the shells off, leaving the tails attached. Serve with lemon wedges and cocktail sauce. Yumma!

Let's Get Cracking

I once read that when a chef is applying for a job at a fancy restaurant, rather than being tested on something truly difficult, like a mille-feuille cake or a cheese soufflé, they are frequently asked to make a simple omelet. This is because it is believed that the omelet is so fundamental, that a person's entire cooking skills and style will be revealed during the 30 seconds of its preparation. This was good news to me, since I would probably run out of patience around the dixième feuille, and I have never even attempted a soufflé, but I have been preparing omelets since I was tall enough to reach the burners (that sounds bad, but it's true). But, like with everything, I wanted to know the right way to make an omelet, so I turned to the master, Julia Child. Here's what she told me:



In case you can't watch videos at work, or are a "just the facts, ma'am" type of person (in which case you probably wouldn't even make it to the troisième feiulle, Ms. Restless), here's the breakdown:
1. Melt a tablespoon of butter over medium heat in a non-stick skillet or omelet pan (Julia suggests about 7-8" diameter).
2. Whisk two or three eggs with salt and pepper to taste and about a teaspoon of water (I know - that surprised me, too!)
3. Pour the eggs into the pan. If the pan is the proper heat, the eggs will start to congeal and bubble immediately, but will not sizzle or pop too wildly (the butter should not burn in the pan, either).
4. Once a bubbly film has formed on the bottom of the pan (about 5-10 seconds), take the pan by the handle and start to vigorously shake back and forth over the heat, so that the runny part of the eggs slide onto the hot surface. (It helps to look at the video for this part, since I'm afraid my description of the action is falling a little short in painting the picture).
5. Continue to shake the pan back and forth for about 20 more seconds, until the eggs have formed a solid, but soft, mass at the far end of the pan.
6. Flip the omelet out of the pan onto the plate and top with a little butter (hey, don't question Julia), and chopped herbs.

If you wish to add cheese or other fillings to the omelet, have them prepared before you start cooking the omelet, and add them to the pan between steps 3 and 4. And then, once the omelet is plates, sprinkle more on top, if you wish.

Another thing that the eagle-eyed among you may have noticed in the video is how Julia nonchalantly cracks the eggs with one hand- actually, one in each hand- ambidextrously! The minute I saw her do it, I decided I needed to add that skill to my repertoire, if only to impress my husband now and then (or in case I am ever in a contest where I have to cook with one arm tied behind my back). It just takes a little practice to figure out just how hard to strike the eggs without getting shell pieces in the bowl, but otherwise, it's actually quite easy. Here's a video to help you master the technique. This guy's a little intense (you have my permission to skip the practicing-with-golf-balls nonsense) but he illustrates the method pretty well.





So, whether it be for an impressive weekend brunch with friends (made all the more impressive when you nimbly master the one-handedness), or a super-quick, nothing-in-the-fridge weeknight dinner, go forth and get your yolk on.

Southern Comfort

Um, where have I been? I am sorry I was absent yesterday, but after the long weekend, I just had a hard time getting motivated to do anything. Plus, it was my anniversary, and our Internet was out for most of the day (but that was partly because I wasn't motivated to call Time Warner and have them reset it).
However, just when I was falling into full-blown torpidity, my farm share came through to throw down the gauntlet and knock me out of my comfort zone, shake me up and send me reeling, as it is wont to do. This week's challenge? Collard greens.
No one ever confused Southern California with "The South", but I do have a bit of a thing for soul food. All those high-fat, high-calorie dishes fall firmly into the "sometimes food" category, so I have rarely had occasion to try my hand at cooking them (although my husband is begging me to try deep-frying a turkey). But, with the collard greens and beautiful waxy potatoes in my produce bag, I started conceptualizing a "Southern Food Lite" dinner menu, with baked "fried" chicken, greens, carrot mashed potatoes, cornbread and all the fixin's. Below are the recipes I'll be using to put together my feast. I'll post pictures of the results (hopefully more appetizing than the above) ... once I've recovered from the food coma.

Baked "Fried Chicken"
from Everyday Food
Vegetable oil, for baking sheet
2 cups panko bread crumbs
1 cup buttermilk
1 teaspoon hot-pepper sauce
Salt and pepper
3/4 cup grated Parmesan cheese (2 1/2 ounces)
1 teaspoon dried thyme
4 pounds chicken parts (preferably legs, thighs, and wings), rinsed and patted dry

What you do:
1. Preheat oven to 400 degrees. Generously rub a baking sheet with oil.
2. In a large bowl, stir together buttermilk, hot-pepper sauce, 3/4 teaspoon salt, and 1/2 teaspoon pepper. In a separate bowl, mix breadcrumbs, Parmesan, thyme, and 1/8 teaspoon pepper.
3. Place chicken in the buttermilk mixture, turning to coat evenly. Working with one piece at a time, remove chicken from liquid, letting excess drip back into bowl; dredge in the breadcrumb mixture, turning to coat evenly. Place coated chicken pieces on prepared baking sheet.
4. Bake until chicken is golden brown, about 35 minutes.

Southern Collard Greens
What you need:
1 bunch collard greens - rinsed, trimmed and chopped
2 smoked ham hocks
2 (10.5 ounce) cans condensed chicken broth
21 fluid ounces water
1 tablespoon distilled white vinegar
salt and pepper to taste

What you do:
Place the collard greens and ham hocks in a large pot. Mix in the chicken broth, water, and vinegar. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour.

Carrot Mashed Potatoes
What you need:
2 pounds boiling potatoes, peeled and cut into chunks
3 large carrots, peeled and cut into chunks
1/2 cup milk
2 tablespoons unsalted butter
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper

What to do:
1. Place potatoes and carrots in a small stockpot with enough cold water to cover; bring to a boil over high heat. Reduce heat; simmer until tender, about 10 minutes. Drain, and return to pot; place over low heat to dry out, 1 to 2 minutes.
2. Remove pot from heat. Pour half-and half over vegetables, and add butter; roughly mash with a wooden spoon or potato masher. Season with salt and pepper, and serve immediately.

Great Grains

Don't get me wrong, I love rice and potatoes as much as the next guy, but sometimes my palate yearns for a little kick in the pants in the starch department.  In those desperate times, I turn to two new friends: couscous and quinoa. Couscous is a middle-eastern wheat-derived grain. Quinoa (pronounced keen-wah) is an ancient protein-rich grain that humans have been eating since we were dragging our knuckles on the ground. Both are nutritious, delicious, versatile and very quick cooking. The modes of preparing these bad boys are only limited by your imagination-- you could just chop up an onion and some garlic and throw it in the pot while they're cooking, throw some tomato sauce and steamed veggies on top and call it dinner, or they both make great side dishes with fish or chicken. Since it's still summer, and it's sticky hot in the City today, I'm going to give you a couple cold salad recipes that make use of these lovely grains. Serve them inside avocado halves to your bridge club, or pack them up for a picnic in the park. They taste better the second (or even fourth) day, so feel free to make them ahead of time.  Just don't wait another 500,000 years. 

Lime and Mint Quinoa Salad 

(via Karina's Kitchen)

You will need:

1 cup dry quinoa 

2 tbsp. extra virgin olive oil

juice of 2 limes

20 fresh mint leaves, chopped

2 tbsp. chopped cilantro

salt and pepper

1/2 red onion, diced

a handful of sweet cherry tomatoes, quartered

1 garlic clove, minced

1. Rinse the quinoa and cook according to directions on package. 

2. Combine the cooked quinoa with the rest of the ingredients and toss with a fork.

3. Cover and chill.

Couscous and Cranberry Salad

You will need:

3/4 cup uncooked couscous (either the small or big kind will do- I like the bigger kind)

3/4 cup dried cranberries (like Craisins)

1/2 carrot peelings (use a vegetable peeler) or chopped carrot

1/2 cup chopped cucumber, seeds removed

1/2 cup green onion, thinly sliced

2 tbsp. crumbled feta cheese

1/4 cup slivered almonds, toasted (do this in on a cookie sheet under your oven's broiler)

3 tablespoons good balsamic vinegar

1 tbsp. olive oil

2 tsp. dijon mustard

salt and pepper

1. Cook the couscous according to the package directions. 

2. Combine all the ingredients in a large bowl (except for the last four), and toss with a fork.

3. Combine the vinegar, oil, mustard, salt and pepper in a small bowl (or use the equivalent of a good bottled dressing), and add to the salad. 

Salsa to Salivate Over

There is a restaurant in my hometown where the food is just okay, the drinks are a little overpriced, and the atmosphere is nothing special. But whenever I think of it, my mouth waters like one of Pavlov's dogs. Why, you ask? Because before you even order, they drop off freshly-made salty crisp corn chips, and a bowl of the most delicious corn-and-pineapple salsa that has ever crossed my tongue.
Since I can't fly to California just for some salsa, and even if I did, the rest of the dining experience would always just be kind of "eh," I have attempted to duplicate the recipe at home many times. And now, I think I have gotten pretty close. It's just as good, if not better, after it's been in the fridge for a while, so feel free to make it ahead of time as a casual appetizer, or spoon it over fish, chicken or pork for a summer-y dinner. Happy drooling!

1 can black beans, drained (but not rinsed)
1/2 pineapple, diced
1/2 red onion, diced
1 jalepeno, seeds removed and diced finely
2 tablespoons chopped cilantro
zest and juice of one lime
pinch of salt

photo credit: Food Network Canada

Cornfetti Salad

No matter how much you love to cook, no one wants to spend any more time than they have to in the kitchen on a hot summer day. During the summertime, I like to minimize work and maximize fun by making a big batch of fresh salad, and keep it in the fridge for an easy lunch or side at dinner. Because it's also so colorful and festive, this one's a fresh alternative to potato salad or cole slaw, and is perfect for a casual dinner party or a picnic in the park. There's a little chopping involved, but for the most part it's a simple, seasonal and easy side. And, did I mention, delicious?

Cornfetti Salad
What you need:
6 ears cooked corn, kernels cut from the cob
1 red bell peppers, diced
1 red onion, diced
8 oz Monterrey jack cheese, diced
1/4 cup chopped parsley
1 cup homemade vinaigrette, or (okay) your favorite store-bought vinaigrette or Italian dressing
salt and pepper to taste

What you do:
Combine all the ingredients in a large bowl, stirring to combine. It's delicious right away, but it gets even better in the fridge overnight. Yummm.

Related: A Kernel of Hope

That's Saucy

Last winter, my husband was changing jobs right at the same time that I was leaving mine (for good... for great, actually), and we found ourselves with three weeks to do whatever we wanted. We spontaneously decided to pack our bags and fly to Argentina (where we ate steak three meals a day and tried our hand at playing polo- despite being temporarily without health insurance). It was probably the least responsible and well-thought-out thing we have ever done as a couple, and, for that reason, it was a very special trip.
In addition to a full cow-hide rug, one of the things I brought back was the recipe for this delicious chimichurri sauce that the Argentinians seem to put on everything. It can be used a marinade (and is particularly good with red meat, obviously) or as a sauce you spoon on later. Or both.
I know it's a hit on steak, but I also think it would make an incredible burger topping, or a killer sauce on top of lamb. Muy rico!

1 cup packed fresh flat-leaf parsley (I know I said I like the curly kind, but they always seem to use the flat-leaf in South America. I don't mess with perfection).
1/2 cup olive oil
1/3 cup red wine vinegar
1/4 cup packed fresh cilantro
2 cloves garlic, peeled
3/4 teaspoon dried red pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon salt

Combine all the ingredients in the bowl of a blender or food processor and blend until combined. Or, for the smallest mess, combine in a bowl and mix using a hand blender.

You Go, Grill.

A few years ago, I entered a culinary school program, but decided to "take a break" after the first unit and never went back. Which I guess makes me a cooking school drop-out (no graduation day for you, cooking school drop-out, you mixed up mixing and flunked fondue... gives whole new meaning to the title 'Grease'). I always wanted to learn the "right" way to do things, but found when I was there that I missed cooking in the bootleg, improvised, way I've always cooked.
Which is why I love grilling- you can pretty much walk the produce and meat aisles of the supermarket and pick things with your eyes closed (I don't recommend this on Sunday evenings) and, chances are, they will make a delicious meal thrown together on the grill. In the summer, I love to make a "mixed grill" plate of assorted veggies- it's great as a side to any meat, or you can serve the veggies over couscous for a delicious vegetarian meal with a Mediterranean vibe. And it's quick, easy, and saves you from having to turn on the oven or stove on a hot summer day.
There are a few tricks to grilling specific veggies (some lend themselves better than others),but follow these (very loose, of course) rules-of-thumb, as you'll be grilling like a pro.

Cut it down: Slice whatever veggie you are working with into workable pieces- you want to aim for a size that is small enough to cook quickly, but big enough to keep from falling apart while cooking. Slice tomatoes in half, cut corn into 2-inch pieces, slice eggplant, zucchini and yellow squash into 1/4-inch thick slices or rounds, cut bell peppers into thick strips and trim the stems off of mushrooms. Asparagus and scallions can go on whole.
Season: Sprinkle veggies with olive oil, salt and pepper to prep them for the grill. You can also marinate them in a teriyaki sauce, if you want (or you can add a sauce after they are cooked).
Pre-cook: if you want to grill carrots, yams or potatoes, you are better off pre-boiling them until tender (about 5 minutes for carrots, or 10 for potatoes), or else you will be waiting a loooong time for dinner. This can be accomplished inside on the stove, or by putting a pot of water over the grill, clam-bake style.
Grill: Place the veggies directly on the grill, over medium heat. Cook, flipping once, until tender and those gorgeous grill marks appear, roughly 4-10 minutes, depending on the veg.
Flavor: It may be gilding the lily, but feel free to dress your veggies with a tasty vinaigrette or a dash of balsamic vinegar after grilling.

Vegetables and a grill- they go together like rama lama lama ka-dinga de dinga dong.

Related: Burger Madness

Holy Guacamole

Every time I come home to the beautiful little California garden cottage I grew up in, I become more aware of what an usual slice of paradise it is (and I question my own sanity for moving to New York City). At my house, there are bouquets of fresh-picked garden roses in every room, and freshly-squeezed orange juice waiting for you at the breakfast table (well, sometimes you have to squeeze the juice yourself, but still). And there is a grove of avocado trees where every Spring, the boughs hang heavy with their delicious bounty. My dad has a long stick with a saw attached to the end which he uses to cut down the avocados (I realize this might be a regular garden tool for those who manage trees, but I haven't had much need for one in my terrace garden, so it seems sort of quaint and charming to me), and someone has to chase the fallen avocados to gather them as they roll down the hill.
So unlike New York where I pay $2 a pop at the corner store for avocados that may or may not be brown and mealy inside (it's like buying a scratch-off lotto ticket, you just have to keep your fingers crossed), here the avocados, well, grow on trees. Avocado is a delicious and healthy add-on to any salad, sandwich, meat, chicken fish or egg dish (or really, you name it), or you can let it take center stage in the role it was born to play: guacamole. Here's my loose recipe for guac- the quantities are a little bit of a guess since I never measure - I just chop up all the ingredients and combine them until they taste right. Feel free to play with the proportions or get crazy and throw some pineapple or mango into the mix.

Guacamole
2 ripe avocados, flesh cut into cubes
1/2 red onion, chopped (about 1/2 cup)
1/2 jalapeño pepper, stems and seeds removed, minced (optional)
1/4 cup cilantro leaves, finely chopped
1 clove of garlic, finely minced
1-2 tablespoons fresh lime juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped

Combine all of the elements in a bowl and toss to combine. Eat with chips, veggies, crackers, or your hands.

And in case you're someone who learns better from song, I found this video pretty entertaining.

A Farmed Wife

Back in January, I signed up for a CSA (Community Supported Agriculture) farm share for this summer. At the time, it was a little painful writing a check for food I wouldn't see for months, but the season is upon us, and I am finally reaping the benefits. Yesterday was the first pick-up (the last will be in October), and I was really pleased with the fresh, organic haul I received: ripe, juicy strawberries, crisp apples, fresh, peppery arugula, bunches of mint and oregano, yummy salad greens, broccoli rabe, bright green spinach, and heavenly crunchy radishes (not all of it is pictured, since greens are only so interesting). It presents an "Iron Chef" challenge to figure out how I am going to use everything this week, before the next mystery produce batch arrives.


With ingredients this fresh, you don't need a whole lot of bells and whistles- I want to keep the recipes simple so the natural flavors of the veggies shine through.




Tonight, I think we'll munch on the radishes raw, with a little soft butter and salt (don't knock it til you try it).

To serve with dinner, I'll be making a super simple arugula salad, like the one they serve at Lil' Frankie's (a family fave restaurant on the Lower East Side) with just arugula (that's "rocket" to you Brits), shaved Parmesan, and a lemon-balsamic vinaigrette.

Lemon-Balsamic Vinaigrette
3 tbsp. fresh lemon juice
2 tsp. balsamic vinegar
1/2 tsp. salt
1/4 tsp. fresh-ground pepper
1 clove garlic, crushed
1/2 cup olive oil
What to do: Combine lemon juice, vinegar, salt, pepper, and garlic in a medium bowl. Whisking constantly, add the oil in a thin stream. Remove the garlic and serve or store refrigerated for up to 1 week.

And we'll have fresh strawberries and whipped cream for dessert. Now to figure out what to do with two pounds of spinach and broccoli rabe...

To find a CSA near you, visit www.localharvest.org.

A Kernel of Hope

Friends, Romans, Countrymen, lend me your ears: This post is going to be even cornier than usual, because today I am going to be talking about corn! (Collective groan). It is finally the season for corn on the cob, which, for me, is one of those enduring symbols of summer. Is there anything better than biting into your first sweet, juicy ear of corn of the year? I think not. (Whether you employ the "typewriter" method of eating across the cob in lines, or the "rotation" method of eating around it in rings is a matter of personal preference).

However that whole idyllic moment can suddenly go very, very wrong if what you bite into is a bland, starchy ear of corn, instead. Not to be a Cob Snob, but yecch.

Here's how to become an expert- a Kernel Colonel, if you will, in choosing corn:
1. Try to find the freshest corn you can. The sugars in corn start breaking down as soon as it is picked, so the fresher, the sweeter. As a rule of thumb, local corn bought by the side of the road cannot be beat.
2. If you don't live in the kind of place where there are quaint roadside stands, you can still get good corn at the store. Always buy ears that still have the husk on them. I love when the grocery store has a big ol' pile of corn with a "6 for $1" special, because that corn is likely to be pretty freshly picked. No matter how much you hate the messy task of husking the corn, avoid plastic-wrapped pre-husked corn. It will be more expensive and decidedly less fresh and sweet.
3. Peel back a few inches of the husk to check the quality of the corn. The kernels should be plump and light yellow, not shriveled or browning. You will also want to check for worms, which are a natural part of the deal, but tend to be unappetizing.
4. If you are adventurous, take a small bite of the raw corn. Although it will taste kind of gross and raw (duh), you will be able to tell the quality of the flavor (sweetness, mealiness). Even if it's gross, you still have to pay for that ear, though.
5. When you get the corn home, refrigerate it if you don't plan to eat it right away. Refrigeration will prevent the sugars from breaking down as quickly.

If you have your heart set on eating corn, but are concerned about the quality of the corn you bought, there is one last trick you can employ to save it:
Add 1/2 cup of granulated sugar to the pot you are boiling the corn in (or soak the ears in sugar water before grilling). Somehow, the corn totally soaks up the sugar, leaving it deliciously sweet.

photo credit: Martha Stewart

Presto Pesto

Italy has provided the world with many cultural and culinary innovations — aqueducts, gelato, Michelangelo's David, lattes, umbrellas (seriously, they were invented in ancient Rome, look it up) — but I would argue that one of the country's finest accomplishments is pesto. A combination of seemingly simple ingredients, the sum of its parts is truly greater than the parts.
Pesto is one of those miracle foods that can be used a million ways and pretty much makes anything taste better. For those who play by the book, it obviously makes a stellar pasta sauce, but use your imagination a bit, and it can be eaten as a sandwich spread, a salad dressing, a pizza sauce, on scrambled eggs, on bruschetta, as a dipping sauce for bread or crudite or a zesty topping on steak, fish, or lamb. Saucy!

You will need:
About 4oz (or like, 2 cups) basil, with the stems removed.
2/3 cup shredded or grated Parmesan cheese — get the good stuff.
1/2 cup pine nuts
3 cloves garlic (just don't plan on kissing anyone right after you eat this. Or just feed it to the person you intend to kiss, too).
1/2 cup extra virgin olive oil — again, it's worth is to splurge for great ingredients.

What you do:
Put the cheese, pine nuts and garlic in the blender or food processor and blend until ground up and consistent. Add the oil and the basil, and blend until creamy and, well, pesto-y.
Store in a jar in the fridge. If you won't eat it all within a week or so, freeze extra pesto in an ice-cube tray. Defrost individual cubes, as needed, for a quick dinner-fabulizer any time.