Honey of a Ham

Easter is a fun holiday. It doesn't come with all the pressure of the "Big Three" (Thanksgiving, Christmas, and New Year's Eve) but it still has a high degree of festivity, with the giving of small gifts, plenty of candy, and even a giant magical bunny that breaks into your house and hides all your eggs. Now that I think about it, that last example is actually kinda creepy and I wonder how much alcohol was consumed before someone came up with THAT idea. I digress....

I have some very fond memories of Easter. When I was little we had the "real" Easter bunny come to visit me at my aunt's house to deliver balloons and candy. One year my mom actually secured a paw print from Mr. Bunny himself to prove he was real when I started asking too many questions. And to this very day my grandmother gives me and all my cousins a plastic egg with our names taped to it written in her cursive on notebook paper, with cash inside. We have to give the eggs back at the end of the day because she reuses them every year, which I get such a kick out of; she is a like a drill sergeant making sure she gets her empty eggs back so she can store them away for the following Easter and repeat the tradition.

This year, for the second year in a row, we got a local ham from Tendercrop Farm in Newbury. We actually got two hams, the second one from Trader Joe's, because A) we had a big crowd B) my family likes to eat and C) everyone likes leftover ham. We ate the Tendercrop ham for Easter Brunch and the Trader Joe's ham was used for leftovers and soup. Now, Trader Joe's generally has some good products, but the TJ's ham couldn't touch the Tendercrop ham in flavor and texture. It was actually quite bad in comparison, but I don't know if it was really a bad ham, or just bad next to the Tendercrop ham. The Tendercrop ham was OUTSTANDING and got rave reviews even among my guests that usually don't touch the stuff. I used the following glaze recipe from Gourmet's April 2009 issue (still mourning the death of Gourmet and go through the old issues frequently in memoriam). I forgot to take a picture of the ham (MUST get better about that) so the hammy photo is also courtesy of them. This glaze is delish - not too sweet, not too overpowering, and compliments the smokey, hammy (my new word) flavor quite well. Even if you can't get to Tendercrop for your next ham, throw the red foil package of sugary glaze away and try this one.

3 tablespoons unsalted butter
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

Melt butter with thyme and let stand until ready to use.
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

Lovely. The weather was beautiful all week while I was stuck inside working, and now that the weekend is here we have cold, rainy, gray weather. I'm curled up on my daybed in our office, next to a very cute and furry little animal, watching the rain come down and dreaming of summer.

This hearty vegetarian "risotto" is perfect for a day like today and tastes A LOT better than it looks. The pecorino romano cheese added at the end makes it taste perfectly decadent, but it is really quite healthy. Leftovers are great - I actually think it tastes better after it has set a bit.

Ingredients

1 bunch asparagus (preferably thin asparagus)

1 box (give or take) vegetable or chicken broth - I like Kitchen Basics or Trader Joe's Organic

1 bunch scallions

2 cups sliced mushrooms - Use whatever kind you like, sliced button mushrooms, cremini, or shitake all work

2 tablespoons olive oil

~1/4 cup of pecorino Romano or Parmesan cheese

1 cup barley

Slice the asparagus thinly and diagonally and blanch in boiling water for 3 minutes or so. Drain and set aside. Heat olive oil in a saute pan over medium heat and saute sliced scallions and mushrooms until mushrooms have given off their liquid and are soft - about 7 minutes. Add the barley to the saute pan and stir to combine with the scallion/mushroom mixture. Add 1 cup of vegetable broth to start, stirring frequently until the liquid is mostly absorbed. Continue to add broth, about a cup at a time, until the barley is mostly tender, about 30 minutes. Add blanched asparagus and continue to stir/add broth until the barley is fully cooked, about 15 minutes more. Add cheese and stir to combine.

Steak with Mixed Peppercorns and Pomegranate Glaze

You are going to read the title of this recipe and the ingredients and this this is either gross or just plain nuts, but I really encourage you to give it a try. The flavor combination is really spectacular and different, and by using more arugula/less steak, you can cut down your red meat intake and get lots more veggies into the mix. This one is also courtesey of Bon Appetit 2009.

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.

Mushroom and Poblano Tacos

This is a super-easy, super-quick recipe that can be made in 15-20 minutes. A great choice for when you are craving Mexican flavors but don't want all the grease and calories from a quick trick to your local taco joint. From the November 2009 issue of Bon Apetit, this is now one of my regulars.

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!!!

Ah the holidays...my favorite time of year. So much so that one of my nicknames past was "The Christmas Nazi." I love the decorations, lights, movies, music, and parties that take over the month of December. Always have. Of course with all this merriment comes a bit of over-indulgence in good food and good wine (or Cava as was the case this Christmas).

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

As previously posted, I missed most of the fall due to my crazy travel schedule. This was very sad for me because I love fall in New England - the crisp-cool air, changing leaves, and bright blue skies...perfection. Not to mention the transition to fall foods! Apples, pumpkins, squash, greens, potatoes, brussels sprouts...yum!

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.

Butternut Squash with Pancetta and Sage
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.

Super Easy Summer Salads for Supper

I love love love these two new salad recipes for a light, healthy summer supper. So, I thought I would share. Enjoy!

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

Life has been super-busy lately (hence the lack of blog posts!) so it has been more of an effort than usual to cook up healthy meals at home vs. taking the easy path of take out or pizza delivery. I am trying really hard to take the high road. Recipes like the one below make it a bit easier.



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

This recipe takes me right back to being a kid, and whenever I make this dish it disappears in minutes, especially around my family. I know the concept of macaroni pizza sounds kinda gross, but it is actually a very yummy snack and I've found that kids love it. Plus, it packs and stores well, so it is a great option for picnics and beach days. In fact, every single time my family would and I would set off for the 8 hour trek to take me down to Gettysburg (College), my grandmother would make a batch of macaroni pizza to take on the trip with us. Eating this always reminds me of her.



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!

While yesterday started off horrible weather-wise (completely grey and overcast but ridiculously hot and humid - Have I mentioned how much I am loving New England weather this summer?), it actually turned out to be a sunny afternoon. Still humid, but with the summer we have had so far I don't care if the air was so wet we were swimming in it, so long as we see some sun. Given the weather, it was a perfect day for a nice, light salad supper. I made the Grilled Nicoise Tuna salad from the August 2009 issue of Food and Wine magazine. Here's what I love, love, loved about this dish:

• 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.

Grilled Nicoise Tuna Steaks

Ingredients
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

Directions
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.

Green Bean-Tomato Salad with Herbs

Ingredients
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

So, in my humble opinion, this is a case of a good recipe gone bad. As many of you know, I read cookbooks and cooking magazines cover to cover, but rarely follow the recipe exactly. I use the recipes as inspirations to find new flavor combinations and ideas I haven't tried before. It really, really bugs me when cook books and cooking magazines take something very simple and make it overly complex. I think this alone intimidates a lot of people from trying new recipes because you think you have to make them to the letter in order for them to taste good.

This week we picked up our first farm share from the CSA program at Arrowhead farm. This week's lot included two types of lettuce, green onions, beets, peas (Rob actually had to climb down the hill and pick the peas himself, the visual alone is very funny to me), broccoli, cauliflower, golden cherry tomatoes and radishes. I cannot recall the last time I ate a radish. Quite honestly, my last memory of radishes was when my mother was making little rosettes out of radishes as a garnish for some type of dish at a holiday meal...I think I was about 8. So, I was at a loss for what to do with said radishes. I went to www.epicurious.com, which is an awesome recipe site that pulls recipes from magazines like Bon Appetit and Gourmet that my friend Julie turned me on to. I searched for recipes with radishes, and the salad below caught my eye. I was very interested in the unique flavor combinations....but it all seemed a bit over the top for a simple salad! So, I've included the full recipe here, but I made the following changes and it was still a very tasty, light summer salad:

• 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

This could not be simpler and was quite tasty! I don't care for a very mayonnaisey-taste in my cold salad....never been a big fan of mayo. But I also don't like potato salad that is too dry. I thought this combination had just the right amount of creamy-ness plus a lot of flavor and a little crunch.

• 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!

Sunday Supper for Winter in June

We had company for dinner yesterday. It's the end of June, so dinner should consist of some sort of meat on the grill, cool, crisp white wine, farm fresh veggies and fruit, and it should all be served al fresco, of course. Except we live in New England, and apparently this means being subject to November-like weather at the end of June. The temperature here yesterday was around 55 degrees, and there was a constant mist, like someone spitting on you. It's a good time. So, instead of the perfect early summer barbecue, I made two roast chickens. Winter comfort food in June.

To try and inject a little bit of summer in the meal, I made a summery appetizer, side dish, and dessert. Here are some tips:

• 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.

The Appetizer - From the July issue of Gourmet.

Eggplant and Sun-Dried Tomato Spread
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

Preheat oven to 400°F with rack in middle.
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.

Who's Afraid of the Big, Bad Fish?

I will be the first to admit, cooking some kinds of fish and shellfish intimidates me. I've been trying to branch out...I have a recipe for Parmesan grilled calamari that I need to post one of these days, and I've been experimenting with more sophisticated fish recipes, but still, sometimes it is intimidating. I'm especially intimidated by whole fish...something about your dinner staring you straight in the face as you are popping it into the oven just doesn't sit well with me. With the exception of this fish dish. I am telling you this could not be ANY easier and it is delicious. I used to get this dish every time I went to Pesce Blue, and Italian/sea food restaurant in Portsmouth, but they stopped serving it so I had to learn to make it myself. Here it is.....SO easy:

• 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!

Flank Steak - A Break From the Norm

This morning I was depressed. The weather was miserable (more like April than June), the weekend was slipping away quickly, and I was uninspired with regards to Sunday supper. I love to cook, but there are times when I get really bored....how many roast chickens can a girl make? And I am only 30?!?! How will I feel about cooking in another 30 years??!?! Chicken, beef, pork, cod, haddock, swordfish, mahi mahi, shrimp, scallops, lobster, clams, flounder, tilapia, sea bass...yada, yada, yada...how in the world can I make a lifetime of good eating when the world of proteins is so limited! Sigh.

Anyway, in my quest for something out of the ordinary, I was intrigued today by the flank steak at the farmstand and recalled a recipe for beer-marinated flank steak in the June issue of Bon Appetit. I have never made flank steak, and a lot of grocery stores don't sell it, so I decided to give it a whirl. The menu included:

• Roasted garlic and feta dip with grilled pita toasts - I modelled this after a recipe from Seablue at the MGM Grand in Las Vegas, which is probably my favorite restaurant in the world. I roasted two heads of garlic by chopping off the top, drizzling them with olive oil, sprinkling them with salt, then wrapping them tightly in tin foil and roasting at 350 degrees for 45 minutes. Once cooled, I squeezed the garlic out of the papery skin, mixed it into some good-quality feta cheese, doused the mix in olive oil, sprinkled it with salt and pepper, then let it sit in the fridge for a few hours. Before serving I warmed it gently on the stove and grilled the pita bread. I could have made a meal out of this - I will definitely be making this one again and again.


• Arugula, watermelon, and feta salad - I tossed arugula with cubed watermelon, feta cheese, olive oil, balsamic vinegar, and fresh ground black pepper. It was very light and refreshing, and the combination of flavors, particularly the watermelon with the balsamic vinegar, worked quite well.


• Zucchini - I sauteed sliced zucchini with olive oil, garlic, and julienned basil.


• Beer-marinated flank steak with Chimichurri sauce - I followed the recipe from Bon Appetit below, then served it with my own simple Chimichurri sauce. To make the Chimichurri sauce, chop two cloves of garlic, two large handfuls of parsley, olive oil, salt, and a pinch of crushed red pepper together in a Magic Bullet or food processor until smooth.

Although I am married to someone who rarely compliments my cooking (how spoiled is he?!?!), tonight's comment was, "this was a meal you could make for company and it would be very impressive." I think we have a winner!

2 1 1/3-pound flank steaks
1 tablespoon dried oregano
2 teaspoons ground cumin
Coarse kosher salt
1/4 cup extra-virgin olive oil
11/4 cups thinly sliced green onions (about 6)
1 12-ounce bottle dark beer
1/2 cup Worcestershire sauce

Using sharp knife, lightly score flank steaks about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals. Place steaks in 13x9x2-inch glass baking dish. Sprinkle steaks on both sides with oregano and cumin and generous amount of coarse salt and freshly ground pepper. Drizzle olive oil over both sides of steaks, rubbing oil and spices into meat. Add green onions, beer, and Worcestershire sauce, turning steaks several times to coat both sides. Cover and chill at least 3 hours, turning occasionally. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Prepare barbecue (medium-high heat). Brush grill rack lightly with oil. Grill steaks to desired doneness, 3 to 4 minutes total per side for medium-rare, turning steaks 1/4 turn after 1 1/2 minutes to form crisscross grill marks, if desired. Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across grain.

Quick and Easy Pasta with Tomatoes, Spinach and Italian Chicken Sausage

I'd say that this is a "recipe", in quotes, because it doesn't provide specific measurements. I figured it out based on taste from a meal I had in a restaurant recently, so use it as a guideline and adjust each flavor to your liking. Want more heat? Add more red pepper flakes. More protein, less carbs? Use less pasta, more chicken sausage. Need to get in an extra serving of veggies? Add more spinach.

Here is how I made it:
Slice 8 garlics cloves as thinly as possible. Saute the garlic in olive oil until tender and translucent. Add several hand fulls of baby spinach and saute until wilted. Add one large can of whole, peeled plum tomatoes (I like San Marzano) and their juice to the pan. Use a spoon or other utensil to break up the tomatoes and stir into the garlic/spinach mixture. Season the mixture with salt, pepper, a splash of dry white wine, and red pepper flakes to taste and let it simmer until the tomatoes start to lose their juice and the mixture becomes saucy (about 7-10 minutes). Add 1 package of sliced spicy Italian chicken sausage. and simmer until the sausage is cooked through.

Meanwhile, while making the sauce, boil water and cook your favorite type of pasta per the directions on the package. When done, drain the pasta, add it to the sauce, mix it up a bit, then serve it with grated pecorino romano or Parmesan cheese.

Beef...It's What's for Dinner

As previously mentioned I have been working very hard to cut back our intake of animal protein, red meat in particular. In the June issue of Environmental Nutrition (thanks for sending Joanne!) there was an article called Meatless Mondays, about how even cutting meat out of your diet one day per week can have an impact on your health and the environment. Here is an excerpt:

"Why aim to eat less meat? Research shows that vegetarians have lower rates of high blood pressure, heart disease, stroke, type 2 diabetes and some cancers (breast, colorectal and prostate). Plus eating less meat can help control body weight, because the additional bulk produce and whole grains add to your diet helps keep you fuller on fewer calories. Indeed, vegetarians weigh less, on average, than meat-eaters."

Having said that, when you are craving a big, juicy, flavorful steak there is no frittata or veggie burger on the planet that will satisfy you. So today, I gave in to my craving and picked up two fat rib-eye steaks from the farm stand (hey, at least I went with locally grown meat, right?).

Of course, you can always sprinkle them with salt and pepper, toss 'em on the grill, and serve with a douse of A1 and some potatoes, but I've recently been experimenting with preparations that are still very easy, but offer much more flavor. The recipe below is from my favorite cookbook of all time - Simple to Spectacular by Jean Georges Vongerichten and Mark Bittman. I'll share more on this cookbook at another time because it is truly a must-have for anyone that likes to cook.

I served the steaks tonight with a huge platter of roasted veggies - drizzle olive oil, kosher salt, pepper, and herbs over quartered mushrooms, wide slides of red pepper, chunks of red onion, and asparagus and roast in the oven at 400 degrees until tender (some veggies cook faster than others so keep an eye on them and pull those out as needed). I also made baby artichokes for the first time using a variation of a recipe found on Simply Recipes. I love artichokes but the are an awful lot of work. For the baby artichokes, I trimmed all the tough leaves off to get to the soft, pale green leaves, quartered them, and braised them in about 2 cups of water for 5-8 minutes. I then drained them, put them back in the pan with olive oil, minced garlic, salt, pepper, and a few pinches of Herbs de Provence. I topped them with shavings of Parmesan cheese. Yum!

Louis Outheir's Steak with Red Wine and Garlic

1 1/2 - 2 bounds boneless rib-eye or sirloin steaks, about 1 inch thick

Salt and freshly ground black pepper

2 Tablespoons neutral oil, such as canola or grapeseed

5 Tablespoons butter (sorry Deb - this one is most definitely not low cal)

8 Cloves of garlic, peeled and slices thinly

2 Cups plus two tablespoons sturdy red wine

1/2 Cup chopped parsley

1. Sprinkle the steaks with salt and pepper. Put the oil and 2 1/2 tablespoons of the butter in a 10-12 inch skillet and turn the head to medium-high. When the butter melts, turn the heat to high and add the steaks. Cook until almost done, 3-4 minutes per side for rare. Turn the heat off and transfer the plates to warm platter in a very low oven.

2. Pour the fat off the pan and return to the stove over medium heat. Add two tablespoons of the remaining butter to the pan; when it melts, add the garlic and turn the heat up a bit. When the garlic begins to brown (about 5 minutes) add 2 cups of the wine and turn the heat to high. Reduce by about two-thirds until the mixture is thick and saucy. Season with a little salt and plenty of pepper, then stir in the remaining 1/2 tablespoon of butter. When it melts, add the parsley and remaining 2 tablespoons of wine.

3. Add the steaks and any accumulated juices to the pan, turn once or twice, and serve.

Julie's Black Bean Salsa

This recipe is courtesy of my friend Julie. I first had it when she brought it up to the island last summer, and tried making it myself this weekend when an impromptu neighborhood lobster bake sprung up at my house. Very tasty and a nice twist on traditional salsa served it with both tortilla chips and pita chips, and I used Frank's Red Hot sauce instead of Tiger because it is what I had on hand.

Big thanks to Julie for sharing this great recipe!

1/2 c. each sugar, white vinegar, vegetable oil
3T Tiger sauce (can usually be found in the hot sauce section)
1/2 c. of each chopped (purple onion, red pepper, yellow pepper)
1 can washed and drained black beans
1 can drained shoe peg corn

Mix together and marinate overnight or for 4-6 hours. Tastes yummy with Tostitos Lime flavored chips.

Elevating Appetizers

With summer finally around the corner, most people are kicking up their social schedules. Backyard BBQs, post-beach bashes, etc. fill sunny weekend afternoons. While it is tempting to stick that bowl of chips with dip out and call that your first course, there are so many simple, easy appetizers that can be "assembled" with just a TINY bit more effort. Ina Garten, the Barefoot Contessa, is a big fan of assembling meals and you see a lot of recipes in her cookbooks that require little actual cooking, and rely more on pulling together super-fresh, high quality ingredients instead.

Here are a few super-simple ideas:

Caprese Salad Bites

Slice grape tomatoes and mini-mozzarella balls in half, and skewer them with a piece of fresh basil onto a toothpick. Whip up lots of fresh basil, a garlic clove, olive oil, and salt and pepper in a food processor (or Magic Bullet!) and serve it as a dipping sauce on the side. How cute are these?

Lobster Salad "Teaspoons"

This is elegant and SO easy. Mix up your favorite lobster salad recipe - for me that is fresh lobster meat, celery minced as small as I can make it, mayo, salt and pepper. Serve a small scoop of lobster salad in an endive leave. The endive is both functional and tasty.

Antipasto Platter

The ultimate in assembly, it is imperative that you seek out the best quality ingredients you can find. You also want to pay attention to presentation on this one. When complete your antipasto platter should look like a work of art. I select two different types of meats and cheeses (usually a hard salami and prosciutto and one soft Italian cheese and one hard) and arrange them on a pretty platter with marinated artichoke hearts, marinated mushrooms, olives, and roasted red peppers.

When Life Gives You Lavender, Make Lavender Lemonade

There I was at Landscaper's Depot in Kingston, NH, all excited for our first trip of the season out to the nursery. It was a beautiful, perfect spring day. The sun was shining, birds chirping.....you get the picture. Apparently I was SO distracted by all the beauty around me that I mistakenly purchased lavender instead of the rosemary I was seeking to add to my herb garden. While they look similar, they smell vastly different, but I was obviously drunk on the sunshine because I clearly missed that fact. It wasn't until I was all the way home and entertaining the neighborhood kids with a taste test sample of my new herb bounty that I discovered the error. So, I did what anyone would do in that situation and tried to come up with a productive use for my new plant - Lavender Lemon Drops!!!

Of course, you can also dry it and add it to Epsom salts along with a few drops of lavender essential oil for a relaxing bath soak...but I'd argue the Lavender Lemon Drops would also be quite relaxing!

Base Lavender Lemonade Recipe - Add it to a cocktail shaker with vodka and ice, shake, and strain into a martini glass for a Lavender Lemon Drop Martini!

Recipe created by Chef Humphrey Morbeck

From the August 2002 issue of O, The Oprah Magazine

Makes about 16 servings

3 cups sugar

7 lavender sprigs (stems and buds), plus additional for garnish*

2 cups fresh lemon juice (from about 12 lemons)

1/2 cup fresh lime juice (from about 5 limes)

In a large saucepan, bring one gallon of water and the sugar to a boil. Remove from heat; add 7 lavender sprigs and lemon and lime juices. Cool to room temperature, strain, and chill. Serve on ice, with additional lavender for garnish.