Fiddleheads are Back!
Honey of a Ham
2 tablespoons chopped thyme
1 (12-to 14-pounds) boneless or semiboneless fully cooked ham at room temperature 1 hour
1/4 cup cider vinegar
1/2 cup mild honey
1 teaspoon Worcestershire sauce
Preheat oven to 350°F with rack in lower third.
Peel off and discard any rind or skin from ham, leaving 1/4 inch of fat on ham. Score fat on top of ham in a crosshatch pattern without cutting into meat. Put ham on a rack in a large roasting pan. Cover ham with parchment paper, then cover roasting pan with foil. Bake 1 3/4 hours.
Meanwhile, boil vinegar in a small saucepan until reduced to about 1 tablespoon. Remove from heat and whisk in honey, Worcestershire sauce, and thyme butter. Let honey glaze stand until ham has baked 1 3/4 hours.
Discard foil and parchment from ham. If there is no liquid in roasting pan, add 1 cup water (liquid will prevent glaze from burning in pan). Brush ham with half of honey glaze, then bake, uncovered, 30 minutes.
Brush with remaining glaze and bake until glaze is deep golden-brown and ham is heated through, about 30 minutes more.
Barley "Risotto" with Asparagus and Mushrooms
Fun With Quinoa
- Diced red bell pepper, diced onion, diced pitted kalamata olives, fat free feta cheese crumbles, olive oil, salt and pepper
- Leftover roasted mushrooms, roasted red peppers, and roasted red onions from dinner the night before
- Leftover roasted chicken with baby spinach and shaved shallots
- A can of drained and rinsed organic black beans, corn kernels, diced red onion and diced jalapeno
- Halved grape tomatoes, mozzarella and basil
- Grilled boneless skinless chicken breast with Cajun rub, can of drained organic kidney beans, diced yellow onion
- Cooked green beans and boiled fingerling potatoes from dinner the night before with some water-packed tuna, olive oil, white wine vinegar, salt and pepper
- A can of organic lentils with diced red bell peppers and dice yellow onion
So easy and quick for hectic workdays - I love the time savings of cooking up a big batch all at once, and the fact that it tastes great mixed with just about anything you have laying around in the fridge or pantry.
A Little Sparkle for Your Celebrations
- The classic mimosa is Champagne and orange juice, but Champagne can be pricey. So, since it is being mixed with something, try lower priced Prosecco or Cava. You can find great Prossecos and Cavas in the 10-15 dollar range vs. Korbel at the same price point just to get the Champagne label. Of course, when using a cheaper sparkler, good quality (ideally fresh squeezed or Odwalla as a substitute) OJ is a must. Cava is my sparkler of choice so I will use that in the rest of my examples, but Champagne or Prosecco can be substituted.
- Cava/other fruit juice combinations are just as delightful as orange juice and feel less "brunch" like. Add peach juice to make a Bellini. Pomegranate or cranberry juice are particularly festive around Christmas, especially when garnished with fresh pomegranate seeds or a sugared cranberry. Peach juice can usually be found in the Mexican section of most supermarkets under the Goya brand, and I prefer the R.W. Knudsen brand of unsweetened pomegranate and cranberry juices.
- Add Cava to a champagne flute containing a sugar cube that has been sprinkled with bitters to make a classic "Champagne" cocktail.
- Cava with lemocello makes a fun summer sparkler.
- Cava plus Creme de Cassis makes a sunset-hued Kir Royal.
- Decant your juices and mixers into nice glass or ceramic pitchers to make a pretty display. No one cares to see your plastic Tropicana container :-)
- Have plenty of plain juice on hand that people can drink from champagne glasses so even the designated drivers can get into the festive spirit.
No one can deny that a little bubbly adds a lot of festivity and a classy touch to just about any occasion!
Time to Sign up for CSA!
Steak with Mixed Peppercorns and Pomegranate Glaze
1 1 1/4-pound top sirloin steak (about 1 inch thick)
Peppercorn mélange, coarsely ground
1 1/2 teaspoons chopped fresh rosemary
2 1/2 teaspoons olive oil, divided
1 cup pomegranate juice
4 teaspoons (packed) golden brown sugar
2 1/2 teaspoons balsamic vinegar, divided
4 cups arugula
Sprinkle steak very generously with coarsely ground peppercorn mélange and salt. Sprinkle each side of steak with half of chopped rosemary. Heat 1 1/2 teaspoons olive oil in large nonstick skillet over medium-high heat. Add steak; cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steak to platter. Add pomegranate juice, golden brown sugar, and 2 teaspoons balsamic vinegar to skillet; boil until reduced to scant 1/4 cup glaze, stirring occasionally, about 5 minutes. Season glaze to taste with salt.
Toss arugula with remaining 1 teaspoon olive oil and remaining 1/2 teaspoon balsamic vinegar in medium bowl; season to taste with salt. Divide arugula evenly among 4 plates. Slice steak; divide and arrange alongside arugula. Drizzle glaze generously around steak and serve.
My Tips:
- I used a peppercorn mix that was pre-ground. Yes, this is cheating but saved a bunch of time and if you've ever tried to ground a ton of pepper you know your wrist will thank you for this.
- I used less brown sugar than was called for, and just boiled the pomegranate juice on high heat a little longer to get the glaze consistency without the added sugar.
Pictures Coming Soon
Mushroom and Poblano Tacos
2 tablespoons vegetable oil, divided
1 fresh poblano chile, halved, seeded, thinly sliced into long strips
1/2 small red onion, sliced
3 ounces crimini (baby bella) mushrooms, thinly sliced (about 1 1/4 cups)
1 teaspoon ground cumin
4 corn tortillas
4 thin slices Monterey Jack cheese
Chopped fresh cilantro
Crumbled feta or Cotija cheese
Assorted toppings (such as shredded lettuce, diced tomatoes, and hot sauce or salsa) Read More
Heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add poblano chile, red onion, and mushrooms; sauté mixture until brown, about 5 minutes. Mix in ground cumin. Season to taste with salt. Transfer mixture to medium bowl.
Heat remaining 1 tablespoon vegetable oil in same skillet over medium-high heat. Add tortillas in single layer, draping up sides of skillet to fit. Divide mushroom mixture among tortillas, mounding on only 1 side. Place slice of Monterey Jack cheese atop filling in each tortilla. Fold plain tortilla halves over filling and press firmly. Cook until tortillas are brown, about 1 minute per side. Transfer tacos to plates. Open tacos; sprinkle with chopped cilantro, crumbled feta or Cotija cheese, and toppings.
My tips:
- I used Fat Free Feta Crumbles and Monterey Jack from Tader Joes, and I added the feta at the same time as the monterey jack so it also melted into the tacos.
- I used much less oil than called for, just enough to coat the pan.
Here's to a Happy, Healthy 2010!!!
With the New Year literally just around the corner, I've been taking some time to reflect on the past year. I think one of the most important lessons I've learned this year is that good health is paramount - you really shouldn't take it for granted. All the other stresses in life - jobs, mortgages, kids, pets, parents, debt, etc. - will pale in comparison to being faced with a major health concern. Nutrition is such an important part of keeping your body healthy. It really can't be an afterthought. We give so much time to our careers, families, friends, etc., why is it so difficult to take time to plan healthy, nutritious meals and some time to exercise?
I know, easier said than done. To that end, here are two new products I've found that I adore, along with two super-simple, healthy recipes to ring in the new year. Here's to good health and prosperity in 2010!
Gardein Products - These are meatless meals that heat up in the microwave in minutes and are very yummy considering they are made from tofu. While I like most healthy foods, tofu has been a bit tough for me to warm up to...the texture and flavor can range from decent to downright disgusting, so for me to actually enjoy eating this stuff really says something. They are starting to crop up in most grocery stores in the produce section (usually near the tofu-type stuff) or in the frozen food section. My favorite is the Santa Fe Good Stuff - basically a tofu "chicken breast" stuffed with corn and black beans in a slightly spicy red sauce. Microwave for 2 minutes for a quick and easy lunch that is meat-free but has 19 grams of protein. Tastes like chicken - I swear! http://www.gardein.com/products.php?t=fresh
Cedar's Fresh Mediterranean Salads - I LOVE the Black Bean and Chick Pea salads. A mix of beans and veggies that can be used as a salsa on crackers, tossed with whole wheat pasta, or straight out of the container on a spoon. http://www.cedarsfoods.com/taboulesalad.html
Here are new recipes to ring in a healthy New Year (both courtesy of Bon Appetit - Jan 2010 and Dec 2009, respectively):
Arugula Salad with Oranges and Caramelized Fennel
2 large fresh fennel bulbs, trimmed, each cut vertically into 12 wedges with some core attached
6 fresh thyme sprigs
6 tablespoons extra-virgin olive oil, divided
1/4 cup Sherry wine vinegar
1 tablespoon Dijon mustard
4 oranges, all peel and white pith cut away, halved vertically, thinly sliced crosswise
2 5-ounce packages baby arugula
Preheat oven to 400°F. Combine fennel wedges, thyme, and 4 tablespoons oil in large bowl; toss to coat. Arrange fennel, cut side down, on large rimmed baking sheet. Sprinkle with salt and pepper. Roast until fennel is tender and brown, turning once, about 40 minutes. Discard thyme sprigs. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Whisk vinegar, mustard, and 2 tablespoons oil in large bowl. Season dressing with salt and pepper. Add fennel, orange slices, and arugula. Toss to coat. Transfer salad to large shallow bowl.
My Tips:
I skipped making the fancy dressing and just tossed the greens, fennel and oranges with olive oil, red wine vinegar, and some salt and pepper and it was quite good. Very nice combination of flavors.
Barley Stew with Leeks, Mushrooms, and Greens
1 tablespoon olive oil, divided
1 1/2 cups chopped leeks (about 2 small stalks; white and pale green parts only)
1 8-ounce container sliced crimini (baby bella) mushrooms
2 garlic cloves, pressed
2 1/4 teaspoons minced fresh rosemary
1 14.5-ounce can diced tomatoes in juice
1 cup pearl barley
4 cups (or more) vegetable broth
1 bunch kale (about 8 ounces), trimmed, center stalks removed, leaves coarsely chopped (about 8 cups packed)
Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes. Add mushrooms, garlic, and rosemary; increase heat to medium-high and sauté until mushrooms soften and begin to brown, stirring often, about 7 minutes. Add tomatoes with juice; stir 1 minute. Add barley and 4 cups broth; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes. Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes.
My Tips:
I love love love this recipe. It is so great for cold winter nights...healthy and so hearty you don't even miss the fact that there is no meat in this dish. And - bonus!!! - you only use one pot which makes clean up nice and easy. Here are some of the tweaks I've made (I've already made this 3 times since I found the recipe in mid December).
- I use less rosemary than called for because I find that the flavor of rosemary can be quite overwhelming sometimes.
- I use chicken broth instead of vegetable broth. I like the flavor better and the amount of fat and calories it adds is negligible.
- It takes longer and more broth to cook the barley until tender than indicated in the recipe, unless you prefer your barley waaay on the al dente (aka crunchy) side.
- You can use whatever greens you like - I've used kale, broccoli rabe (the greens, not the florets), and spinach.
Favorite Fall Side Dishes
We had great success with our CSA (Community Supported Agriculture) program at Arrowhead Farms in Newburyport this summer, so we decided to purchase a late-season share, which basically runs through the winter. Therefore, I now have various types of winter squash, brussels sprouts and other root vegetables coming out my ears.
Here are two of my favorite fall recipes for brussels sprouts and squash. They are both based on recipes from Ina Garten - aka Barefoot Contessa. I have personally nicknamed her the Bacon Contessa, as that seems to be a favorite ingredient of hers. I have added in my tips below the recipes. Both of these recipes have become family favorites so I make them quite often. The brussels sprouts recipe will convert even the most die-hard brussels sprout opponents. Enjoy!
Brussels Sprouts Lardons
From Ina Garten's Barefoot in Paris Cookbook
2 tablespoons good olive oil
6 ounces Italian pancetta or bacon, 1/4-inch dice
1 1/2 pounds Brussels sprouts (2 containers), trimmed and cut in 1/2
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
3/4 cup golden raisins
1 3/4 cups Homemade Chicken Stock, recipe follows, or canned broth
Heat the olive oil in a large (12-inch) saute pan and add the pancetta. Cook over medium heat, stirring often, until the fat is rendered and the pancetta is golden brown and crisp, 5 to 10 minutes. Remove the pancetta to a plate lined with a paper towel.
Add the Brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat for about 5 minutes, until lightly browned. Add the raisins and chicken stock. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. Return the pancetta to the pan, heat through, season to taste, and serve.
My Tips:
- I use less pancetta than is called for to make the dish a little lighter.
- I use higher heat when I first add the brussels sprouts to the pan to sear them and give them a nice, golden, crispy crust.
- I use very little salt - the pancetta adds quite a bit of salty flavor as it is, so make sure you taste the dish before adding more salt.
- I omit the raisins.
- I add the cooked pancetta back in towards the end and serve it with the brussels sprouts.
- I use a TON of chicken broth and cook those little sprouts until they are very, very soft.
From Ina Garten, Barefoot Contessa: Back to Basics
1 large butternut squash
1 head garlic separated but not peeled
2 Tbsp. good olive oil
2 1/2 Tbsp. pure maple syrup
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 ounces thinly sliced pancetta chopped
16 whole fresh sage leaves
French bread for serving
Preheat oven to 400°. Peel and seed butternut squash and then cut into 3/4- to 1-inch cubes. Place squash and whole unpeeled garlic cloves in a baking dish or sheet pan large enough to hold them all in one layer. Toss with olive oil, maple syrup, salt, and pepper, and bake for 20 to 30 minutes, until squash begins to brown, turning once during baking.Sprinkle pancetta and sage leaves evenly over squash and continue to bake for another 20 to 30 minutes, until squash and garlic are tender and caramelized. Season to taste and serve hot with French bread for guests to spread with the roasted garlic.
My Tips:
- This is a super-simple recipe (once you have gone through the exercise of peeling and chopping the squash) so I don't change much.
- Sometimes I leave out the garlic, or the maple syrup depending on my mood.
- You can really use any type of sweet winter squash or pumpkin in this recipe.
A Homesick Nurnberger
To start, I had a kissing incident. As you may well know Europeans shun the low class American hand-shake in favor for cheek kisses. What you may not know is that there is a whole unspoken etiquette to the cheek-kissing thing.
1. You aren't really supposed to touch lips to cheeks; it is more of a cheek to cheek thing.
2. You can't make the "MWAH" lip smacking kissy sound too loud. It is considered tacky and would be loud in the person's ear.
3. You always go right cheek first, and then left cheek.
I've been working in Europe for several years now and when I travel outside of the US I am always very sensitive about local customs. I thought I had this one nailed, then on my first night in Munich on this trip I was thrown a total whammy - one of my colleagues went for a triple kiss!!!!! That's right folks, just when I thought I was the master of sophisticated European elegance, I was humiliated.
It started out perfectly....hellos, hand shakes, everyone was happy to see each other and to be sitting down to a nice Bavarian feast....then it happened. Right cheek kiss - fine. Left cheek kiss - fine.....then he went to go back to the right again, and I didn't know the custom or what was happening, so we wound up bumping heads quite hard and I am fairly certain I kissed him smack on the nose. My face lit up like an old-fashioned, red, Christmas bulb. I was horrified. For the next 1/2 hour at dinner the phrase "you're an idiot" kept resonating through my head on replay.
In researching places to go in Munich, I hit Frommers – one of my most favorite travel web sites. This restaurant jumped out at me for very obvious reasons, and the description of the restaurant had me in stitches. That’s me, the homesick Numberger. I had lunch there today. I did not, however, eat sausage.
Nürnberger Bratwurst Glöckl am Dom
Frommer's Review
The homesick Nürnberger comes here just for one dish with those delectable little sausages: Nürnberger Schweinwurst mit Kraut. You can also find such items as crispy roast pork with bread dumplings and cabbage salad, veal breast stuffed with a potato-and-cucumber salad, or boiled ox with diced vegetables and fried potatoes. This restaurant first opened in 1893. It was rebuilt after World War II, and it is now the coziest and warmest of all local restaurants. Chairs look almost as if they were hand-carved, and upstairs, reached through a hidden stairway, is a dining room hung with reproductions of Dürer prints. Tables are shared, and food is served on tin plates. Last food orders go in at midnight. A short walk from Marienplatz, the restaurant faces the Frauenkirche.Read more: http://www.frommers.com/destinations/munich/D42986.html#ixzz0WrkSar8o
"One The Road Again"...but hoping to be "Home For the Holidays" Soon!
Hong Kong - Week 1
Thailand - Weekend
Singapore - Week 2
Atlanta - Week 3
Munich - Week 4
Spain (paradise) - Weekend
Paris/Amsterdam (without luggage) Week 5
Shanghai (also without luggage) Week 6
Orlando Week 7
Atlanta Week 8
Munich again Week 9....and next week I will be in Munich Mon/Tues, but then possibly Paris the rest of the week. Still up in the air.
And for next week I will be in Munich
I obviously haven't been doing much cooking lately, and I know I owe you guys a few recipes before Thanksgiving so I will definitely get those posted. But in the meantime, I thought I'd share a couple articles from another blog that I came across that pretty much sum up my life recently.
Last week I found out that all this travel has qualified me for United Airline's 1K club. This means that I have officially sacrificed family, friends and a normal life for living on planes and in hotels enough to warrant some recognition from my new family at United. I have flown roughly 90,000 miles this year and a United promotion is going to kick me over the 100,000 mark. I wasn't sure whether to laugh or cry at this news, and then I came across the article below that summed it up quite nicely. The articles are from http://blogspot.mutedonkey.com/category/travel/
The 1K Letter (frequent flyer’s delight)
I achieved a milestone on my latest trip to SE Asia, I became a 1K member in my “preferred carrier’s” frequent flyer program. Even if they send the obligatory “Congratulations!” letter, I won’t get to read it for the next couple weeks because this is a long trip. But that doesn’t stop me from imagining what the letter might say. I think it will probably be something like this:
Dear Mr. Bob,
Congratulations on becoming a 1K member in our frequent flyer program! First, lets us say that we apologize for the name. We realize that 1K really means “1,000” and not “100,000.” This is a marketing ploy to make this status level seem more achievable.
Second, let us state for the record that you must be a hearty soul. If you are reading this letter (and not your executor), you have avoided an ever increasing host of airborne pathogens that we keep in our planes, ranging from the common cold to such exotics as SARS and Tuberculosis. Yes, we have a policy that states we will not let you fly while you are sick, but we don’t ever enforce it. That would eat into already waning profits, would make use enormously unpopular, and would really mess up our scheduling programs.
Finally, let us be the first to offer our condolences on the status of your relationships with family and friends. On a positive note, just think of all the chatty relationships you have developed with your seatmates during those 16 hour international flights. For 16 hours, you can be anyone you want to be because you will never see your seatmate(s) again!Some privileges you will enjoy with your new status:
You will get to board future flights with only 25% of your fellow passengers. No more waiting in line with the other 75% of the travelers who, apparently, are all part of our other frequent flyer programs. **NOTE: We are currently investigating the phenomenon of 100% of the passengers claiming to be a frequent flyer and the fact that 25% of the passengers always claim to be in First Class.
You will receive two bags of peanuts during domestic flights (please show your membership card when requesting the second bag).
We will send you even more unsolicited credit card applications in the mail and we will kindly submit your name to our growing list of partners. Now, even your family pets are eligible to receive a credit card (and 20,000 frequent flyer miles!). The double-upside: When you get home from your travels, you will have plenty to read.
Courteous treatment on domestic flights, or return flights to the USA for international travel.
Courteous treatment at international security checkpoints by TSA agents (i.e. LAX). We have no control over them.
Departing on time.
Arriving on time.
And then there was the follow up.....apparently being 1K officially gets you....well, nothing.
The 1K Letter - An Update
As I stated in a previous post, I have achieved the glorious distinction of being a 1K Frequent Flyer. I am currently sitting in the Narita, Japan Star Alliance lounge and wanted to give you an update of the differences between flying as a non-1K member and a 1K member. There is almost no difference. I am still in the back of the bus, the flight time from Singapore to Japan is still 6 hours, and the time remaining to home is still 16 hours away. I have decided to start taking pictures of the folks on the plane that probably should not be flying, with my cell phone. Unfortunately, my cell phone doesn’t work in Japan, so that will have to wait until I am back in the States.There was once improvement, I did not wait in any lines before getting onto the plane (OK, there were lines, but they were very short). But I have to say, that time saved (maybe 15 minutes) compared to the 23 hours it is going to take home, is like “a fart against thunder” to use a phrase of the day.
Super Easy Summer Salads for Supper
Pepper Grilled Steak with Chopped Summer Salad from August's Bon Appetit
- After making this a couple times my recommendation is to omit the jalapeno pepper unless you like A LOT of heat. I like spicy foods but this dish was so light that the jalapeno really overwhelmed all the other flavors
2 large garlic cloves, pressed
1 3/4 teaspoons coarsely ground black pepper
1 1/4 teaspoons coarse kosher salt
1 2-pound 1 1/2-inch-thick top sirloin steak
Nonstick vegetable oil spray
1 cup diced tomatoes
1 cup baby arugula or chopped regular arugula
1/2 cup (generous) diced red onion
1/2 cup crumbled feta cheese
3 tablespoons chopped pitted Kalamata olives
1 1/2 tablespoons extra-virgin olive oil
1 jalapeño chile, seeded, finely chopped (about 4 teaspoons)
Mix garlic, pepper, and 1 1/4 teaspoons coarse salt in small bowl; rub all over steak. Let stand at room temperature 1 hour.
Spray barbecue grill with nonstick spray. Prepare barbecue (medium-high heat). Grill steak until charred and cooked to desired doneness, about 7 minutes per side for medium-rare. Let rest 10 minutes.
Mix tomatoes and all remaining ingredients in medium bowl. Season to taste with salt and pepper. Thinly slice steak; arrange on plate. Spoon salad over steak and serve.
Roast Chicken and Mango Salad from August's Bon Appetit
- I omitted the nigella seeds. Why over complicate things.
3 tablespoons extra-virgin olive oil
2 tablespoons mango chutney, large pieces finely chopped
1 tablespoon fresh lemon juice
1 tablespoon curry powder
1 1/2 teaspoons (or more) water
1 5-ounce package arugula
1 3 1/2-pound purchased roast chicken, boned, meat coarsely shredded into bite-size pieces (about 5 cups)
1 large mango, peeled, pitted, sliced or 2 large peaches, halved, pitted, sliced
Plain nonfat yogurt
1 teaspoon nigella seeds* or cumin seeds
Whisk first 4 ingredients and 1 1/2 teaspoons water in small bowl to blend. Add more water by teaspoonfuls if dressing is too thick. Season to taste with salt and pepper. Place arugula in large bowl. Add half of dressing and toss to coat.
Divide arugula among plates. Scatter chicken and mango over each serving. Drizzle with remaining dressing. Top each serving with dollop of yogurt; sprinkle with nigella seeds.
15 Minute Meal - Thai Grilled Lemongrass Shrimp
This recipe (from Jean-Georges Vongerichten and Mark Bittman's Simple to Spectacular) took a total of around 20 minutes. I made the marinade and skewered the shrimp early in the day and that took around 10 minutes, then cooking the shrimp, veggies, and rice took about 10 minutes right before dinner. It was very tasty and easy. Here are my notes:
- The lemongrass is the trickiest part of this recipe. It isn't always that easy to find, and then trying to manipulate it into a skewer took a few minutes for me to figure out. I think it is worth the difficulty though, it imparts a flavor that is impossible to replicate.
- Nam pla (Thai fish sauce) is actually VERY easy to find these days in the Asian section of almost any regular grocery store. Despite the name, it doesn't taste fishy at all...it just adds some depth and savoriness that is hard to describe.
- I used regular canola oil instead of the grapeseed oil.
- I was considering skipping the dipping sauce but was glad I didn't. It was quite good.
- I broiled the shrimp for about 3 minutes a side vs. grilling them because it was raining.
- For the first side dish, I sauteed sugar snap peas and sliced button mushrooms in sesame oil with a splash of soy sauce. I tossed the finished product with toasted sesame seeds. I could have eaten the veggies alone with some brown rice as a meal, they were that yummy. The sesame oil really makes the difference here...it imparts a distinctly Asian flavor. I also served Trader Joe's Thai Style Rice with Coconut Milk. This was delicious, and I love the fact that all you have to do is cut the corner off the plastic bag and microwave it for 3 minutes...couldn't be easier.
Ingredients
24 Medium to large shrimp (peeled and deveined)
5 Stalks lemongrass
2 Teaspoons minced chiles
1 Teaspoon minced garlic
2 Tablespoons plus 2 teaspoons nam pla (Thai fish sauce)
Salt and freshly ground black pepper
2 Teaspoons grapeseed oil
2 Tablespoons fresh lime juice
2 Teaspoons sugar
- Peel and mince one of the lemongrass stalks then toss it and the shrimp in a bowl with 1 teaspoon of the minced chiles, the garlic, 2 teaspoons of nam pla, a little salt and pepper, and the grapeseed oil.
- Remove the outer sheath from the remaining lemongrass stalks and trim them so they are about 10 inches long and less than 1/4 inch thick at the thin end. Bang each of the stalks several times with a knife. Skewer the shrimp onto them and marinade in the lemongrass mixture.
- Start a charcoal or gas grill or preheat the broiler; the fire should be hot and the rack 2 to 4 inches from the heat source. Combine the remaining 1 teaspoon chiles, 2 tablespoons nam pla, the lime juice, and sugar to make a dipping sauce and set aside.
- Grill or broil the shrimp for about 2 minutes per side, until lightly browned. Serve immediately with the dipping sauce.
Great Picnic Snack - Macaroni Pizza
Ingredients
12 eggs
3/4 cup of grated romano cheese
1 stick of butter or margarine (I usually use only 1/2 stick and it still tastes great)
1 pound of angel hair or vermicelli pasta
Optional: Chopped ham or pepperoni, parsley flakes
Heat oven to 350 degrees. Make pasta according to package directions until al dente. Strain the pasta and put it in a large mixing bowl. Mix in the eggs, butter, cheese, and any optional ingredients until well blended. Pour into a 9x13 greased baking dish, and bake 30-45 minutes until the texture is firm and it starts to look golden in hue.
Take a Trip to the French Riviera...Without Leaving Home!
- It's a healthy, balanced meal all in one. I served the sliced grilled tuna steaks on a bed of fresh picked lettuce, topped with 2 chopped hard-boiled eggs, a handful of chopped nicoise olives, sliced new potatoes that had been boiled and tossed with olive oil and chopped fresh tarragon (any herb would work), and the cherry tomato/green bean salad below. Great combination of lots of fresh veggies and lean protein.
- It is a GREAT party/big crowd dish (provided you have people who like tuna...I'd say keep a few burgers and dogs on hand just in case). I made everything well in advance - the hard boiled eggs, tomato/green bean salad, etc., and then just grilled the tuna and assembled the platter at the last minute. I actually think the tomato/green bean salad and the potatoes taste BETTER having sat around for a while because the flavors get a chance to meld a bit more. Think about it - make all the ingredients in the morning, and then spend 10 minutes grilling the tuna and assembling the dish right before dinner...what could be better if you're hosting a party?
- The marinade for the tuna is delish...I would make the tuna on it's own.
For once I think I followed the recipe almost exactly, except I used fennel seeds in the tuna marinade and the only herb I used in the dressing for the cherry tomatoes and green beans was tarragon. I also made extra dressing to drizzle over the dish when served.
1/2 cup extra-virgin olive oil
1/2 cup dry white wine
2 1/2 tablespoons dijon mustard
1 tablespoon coarsely chopped thyme leaves
1 tablespoon plus 1 teaspoon ground fennel
2 large shallots, coarsely chopped
Ten 1-inch-thick tuna steaks (8 ounces each)
Kosher salt and freshly ground pepper
In a medium bowl, whisk the olive oil with the wine, mustard, thyme, fennel and shallots. Arrange the tuna steaks on a large rimmed baking sheet and pour the marinade over them. Turn the tuna steaks to coat. Let stand for 30 minutes.
Light a grill or preheat a grill pan. Season the tuna steaks with salt and pepper. Grill over moderately high heat, turning once, for 4 minutes per side, until medium. Thinly slice the steaks, transfer to plates and serve.
2 pounds green beans
1 1/2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1/4 cup plus 1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1 tablespoon chopped tarragon
1 tablespoon snipped chives
1/2 teaspoon chopped thyme leaves
1/2 pound cherry tomatoes, halved
Bring a large pot of salted water to a boil. Add the green beans and cook until they are crisp-tender, about 5 minutes. Drain and rinse the green beans under cold water until they are chilled; pat the green beans dry.
In a large bowl, whisk the mustard with the vinegar. Gradually whisk in the olive oil and season with salt and pepper. Add the green beans, tarragon, chives and thyme and toss to coat. Add the tomatoes, toss gently and serve.
Grilled Chicken Salad with Radishes and Cucumbers
- Rather than make the tarragon pesto, I made a vinaigrette with olive oil, white wine vinegar, minced shallot and minced tarragon, seasoned with salt and pepper. I skipped the whole pesto step.
- I used leftover grilled chicken from a previous meal.
- I used romaine lettuce because that is what I had on hand.
- I added a tomato because I just happen to love them.
- I used a regular cuke...not the fancy Japanese kind.
- I sprinkled fresh shelled peas on the salad for some sweetness. Fresh peas are great...my new favorite...you don't even need to cook them!
All in all it was a nice combination of flavors that I enjoyed, but I can't say I would have like it so much had I gone to the trouble of making the recipe to the letter.
1/4 cup (packed) fresh tarragon leaves plus 2 teaspoons chopped
1/4 cup (packed) fresh Italian parsley leaves
4 tablespoons pine nuts, divided
5 teaspoons fresh lemon juice, divided
2 teaspoons chopped shallot
6 tablespoons (or more) olive oil, divided, plus additional for brushing
4 boneless chicken breast halves
4 1/2-inch-thick slices country-style French or sourdough bread
1 5-ounce package mixed baby greens
1 cup thinly sliced radishes (from 1 large bunch)
1 cup thinly sliced Japanese cucumbers (about 1 1/2)
Place 1/4 cup tarragon leaves, parsley, 2 tablespoons pine nuts, 1 teaspoon lemon juice, and shallot in mini processor; chop coarsely. With machine running, gradually add 3 tablespoons olive oil. Season pesto to taste with salt and pepper. Add more olive oil by teaspoonfuls to thin, if necessary.
Whisk 2 teaspoons chopped tarragon, remaining 4 teaspoons lemon juice, and 3 tablespoons oil in small bowl. Season dressing with salt and pepper.
Prepare barbecue (medium-high heat). Brush chicken breasts on both sides with oil. Sprinkle with salt and pepper. Grill until grill marks form, skin is crisp, and chicken is cooked through, 7 to 8 minutes per side. Transfer to work surface; let rest 5 minutes. Using clean brush, brush both sides of bread with oil. Sprinkle with salt and pepper. Grill until dark-brown grill marks appear on both sides, 2 to 3 minutes per side. Place greens, radishes, and cucumbers in large bowl. Toss with dressing. Season to taste with salt and pepper. Divide salad among 4 plates.
Cut grilled chicken breasts crosswise into 1/3-inch-thick slices. Arrange 1 sliced chicken breast atop salad on each plate. Spoon tarragon pesto over chicken. Sprinkle remaining 2 tablespoons pine nuts over salads. Serve with grilled bread slices.
Super-easy Potato Salad
- Peel 6 large Yukon gold potatoes, place in a pot of cold water (enough to cover the potatoes) and bring to a boil.
- Boil the potatoes until they are soft and can easily be pierced with a fork.
- Drain the potatoes and allow to cool a bit.
- Mash them up a bit - basically to the consistency of very lumpy mashed potatoes - with a folk or other mashing device.
- Add 3-4 tablespoons of light mayo...you want to add enough to bind it together but not so that the mayo flavor is overwhelming.
- Add 6 finely chopped scallions, both green and white parts.
- Add 6 finely minced celery ribs.
- Season with salt and pepper to taste.
Goes great with slight spicy ribs or other BBQ!
The Fishbowl 4
- Two chaise lounges & cushions I bought from Pottery Barn two years ago and have never used. The cushion color is cherry red and matches the umbrella on my outdoor dining set.
- A large, grass-green colored market umbrella on sales at JC Penny for $39 bucks.
- A small side table purchased a target.
- Two outdoor throw pillows that bring together the color of the chairs, umbrella and house, also courtesy of JC Penny's memorial day sale.
A huge thank you to Rob who's manual labor turned my little vision into reality :-)
All in, between the fence, the patio supplies, and patio labor, we literally saved over $7K by hunting for the best bargains, doing parts of the project ourselves, and negotiating hard with vendors who are eager to secure business in this tough market. It really does pay to shop around. I highly recommend Reliable Fence in Woburn - they were SUPER-speedy (I think the whole fence took less than 4 hours) and gave us the best price out of 5 or 6 vendors. And I also recommend Landscaper's Depot in Kingston, NH. They really worked with us to help us get the look we wanted, and the materials were much cheaper here than at other local places.
Please stop by to enjoy a mojito on my new patio this summer!!!
Sunday Supper for Winter in June
- For the eggplant crostini, you'll need to cook the eggplant longer than specified in the recipe to get it soft enough to mush into the roasted garlic. I wound up sauteing the eggplant for a solid 15+ minutes.
- I did not add the parsley or the lemon juice to the eggplant mixture - it didn't need any additional flavoring in my opinion.
- I made roasted potatoes, but instead of the typical sprinkling of salt, pepper, garlic powder, etc., I used one of those dried herb dip packages that I always pick up at craft fairs but then forget to use. I used Jump, Chive, and Wail from the Dippy Chicks -http://www.dippychick.com/
- For one side dish, I sauteed slices of zucchini with garlic and cherry tomatoes in olive oil, then topped the dish with fresh sliced basil before serving.
- For dessert I sauteed fresh blueberries with sugar and a little water to make a blueberry syrup, the whipped up some fresh whipped cream mixed with maple syrup in my magic bullet. I topped the whipped cream with the blueberries and their syrup, then covered the mixture with crumbled ginger snap cookies.
1 head garlic
6 1/2 tablespoons extra-virgin olive oil, divided
2 1/2 pounds eggplant
1/2 cup oil-packed sun-dried tomatoes (3 ounces), chopped, plus 2 tablespoons tomato oil
1/2 cup chopped flat-leaf parsley
1/2 cup chopped basil
1 tablespoon fresh lemon juice
Accompaniment: toasted baguette slices
Cut off and discard top of garlic head to expose cloves. Brush top of head with 1/2 tablespoon olive oil. Wrap garlic in foil and roast until tender, about 45 minutes. Cool to warm, then squeeze garlic cloves from skins into a small bowl, discarding skins.
Meanwhile, cut eggplant into 1/2-inch pieces and toss with 1 1/2 teaspoons salt in a large colander. Let drain 30 minutes. Squeeze eggplant in a kitchen towel to remove liquid.
Heat 2 tablespoons olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté one third of eggplant until browned and tender, about 6 minutes. Transfer to a bowl. Cook remaining eggplant in olive oil in same manner (in 2 batches), transferring to bowl.
Add 1 cup cooked eggplant to garlic and coarsely mash together. Stir into remaining eggplant with sun-dried tomatoes (without tomato oil), parsley, basil, lemon juice, and 3/4 teaspoon pepper. Season with salt and drizzle with tomato oil.
The Fishbowl 3
Who's Afraid of the Big, Bad Fish?
- Purchase whole Branzino (aka Loup De Mer or European Sea Bass) from a reputable fish shop. Ask the guy behind the counter to clean it for you. This gets you out of the scary and intimidating job of having to gut the fish. You can also have him take the head and tail off if you are particularly squeamish.
- Sprinkle the inside of the fish with a little salt and pepper, then stuff it with some herbs (my preference is tarragon, but parsley and thyme also work), and a lemon slice.
- Roast the fish on a bed of kosher salt in a 400 degree oven for 18-20 minutes until the skin is crispy and the flesh feels tender but still slightly firm. You can use a fork to peel back a little of the skin at the tail and see if the flesh flakes, if you're uncertain.
To serve the fish, simply open it like a test book on the plate, drizzle it with good-quality olive oil, and a squeeze of fresh lemon. Simple, healthy and so delish!
Marvelous Marinades and Other Shortcuts
- I love using their marinades on shrimp and scallops for a SUPER easy weeknight dinner. My favorite with shellfish are Wasabi Ginger, Garlic Rosemary Citrus, and Sesame Ginger Teriyaki.
- The Roasted Garlic Peanut sauce is great on grilled chicken satay.
- Serve their lemon curd with store-bought pound cake for an easy and elegant dessert.
- I could make a meal on their mustards alone - Horseradish Mustard, Bourbon Molasses Mustard, Champagne Shallot Mustard, Wasabi Mustard, etc. all elevate your burgers and dogs from everday to exceptional. For a quick and easy sauce for roast beef (either dipping sauce or sandwich spread), combine two parts Horseradish Mustard with one part low fat sour cream.
- Spoon Black Cherry Cognac sauce over high-quality vanilla ice cream for a more adult dessert treat.
Stonewall Farms has several retail stores in southern Maine and New Hampshire, sells it's products in many specialty stores, and also has a nice website: http://www.stonewallkitchen.com/default.aspx
Strange But True: Tomatoes + Watermelon = Amazing!
I've included the "official" recipe here (courtesy of the cookbook "Pintxos: Small Plates in the Basque Tradition"by Gerald Hirigoyen), but the version I made was a scaled down, simpler version of the recipe. Here is what I did differently:
- I used 1 1/2 regular vine tomatoes and 1 thickly sliced piece watermelon, both chopped into cubes.
- I only used 1/2 an avocado and I omitted the cucumber. I am glad I left the cucumber out, I would do it again.
- I didn't use any herbs.....this may sound strange since I have an abundance of basil, mint, tarragon, etc. in my herb garden, but I tasted it without the herbs and loved it so much I decided not to mess with it. I'd recommend you try the same thing - test it without the herbs, then figure out if you want to add them. I will likely add herbs next time around, but even without them the recipe is spectacular.
- I totally skipped the coriander....didn't miss it AT ALL.
- Instead of balsamic vinegar, I used white wine vinegar and loved it.
I will be making this all summer....I honestly cannot wait to eat it again!
3 or 4 small to medium heirloom tomatoes, in assorted colors, cored and cut into 3/4-inch chunks
1 small English or regular cucumber, peeled, seeded, and cut into 3/4-inch cubes
1 cup 3/4-inch-cubed yellow or red seedless watermelon flesh
1 Hass avocado, halved, pitted, peeled, and cut into 3/4-inch cubes
1 tablespoon chopped mixed fresh herbs, in any combination: basil, tarragon, chives, and cilantro
1/4 teaspoon coriander seed
3 tablespoons extra virgin olive oil
3 tablespoons aged balsamic vinegar
Kosher salt and freshly ground black pepper
In a bowl, combine the tomatoes, cucumber, watermelon, avocado, and herbs. In a spice grinder, grind the coriander seeds to a fine powder. Add the ground coriander to the tomato mixture and toss gently.
In a small bowl, whisk together the olive oil, balsamic vinegar, and salt and pepper to taste. Pour over the tomato mixture and toss to coat evenly. Taste and adjust the seasoning before serving.
Community Supported Agriculture - CSA
Pros:
- Super-fresh, locally grown produce all spring, summer, and fall, delivered to your home each week.
- Since the produce varies by farm and season, you are likely to get new fruits and vegetables that you wouldn't ordinarily purchase, encouraging you to branch out.
- You can feel very good about supporting your local farming community.
Cons:
- You assume all the cost of your produce up-front.
- You assume the risks of farming, along with the rewards. If there is a flood or a drought, or a certain crop has problems that season, you are out of luck along with everyone else tied to the farm.
I have to do more research, but it appears to be a solid value for the investment. Here are a couple local farms I am looking at. I might be too late for the 2009 season registration but I will definitely be looking into this next year!
http://www.arrowheadfamilyfarm.com/shares.html