Selective Palate

So like I have said about 100 times by now we have just been crazy busy around here and it has been freezing, aside from a few strangely warm days thrown in to confuse us! So I have the added challenge of warming comfort food that is also quick and easy to make. So to me that means pasta! We usually don’t eat a ton of pasta around here but we do love it and there is little else as comforting to me as a nice warm bowl of pasta topped with cheese; well anything topped with cheese!

In the spirit of trying to be a little bit more healthy I have been trying to buy only whole grain or whole wheat pastas. For the most part this works out just fine and M can’t even tell the difference between white and wheat so that is good. I myself like the nutty taste of the whole grain pasta. The only problem I have is with variety. I usually can only find penne, elbow, spaghetti and little else. But I love fettuccine! Especially when I am in the mood for something other than red sauce. So I was thrilled when I found a fresh, whole grain pasta in my tiny little town. Add that to some canned artichokes I had in the pantry, a tomato that was on its way out, along with a few leftover garlic scapes I still had in the fridge and of course lots of cheese and you have yourself a quick and delicious warming winter meal!

Recipe:
1 lb or 1 container of Fettuccine, which ever kind you like I used a whole grain but spinach would be great too
1 can artichoke hearts quartered
1 tomato chopped
3-4 large cloves of garlic sliced Goodfello’s like
Small handful of fresh basil torn in small bits
1-2 garlic scapes chopped
olive oil
squeeze of fresh lemon (if you like)
Parmesan cheese
salt and pepper

In heavily salted water boil pasta al dente. Mean while in a large saute pan heat up a few turns of the pan of oil. When hot but not smoking add the garlic, saute for 30 seconds then add the artichokes and tomatoes and season with a little bit of salt and pepper. As soon as the pasta is done add directly into the saute pan with the artichokes, tomatoes and garlic. Finally add the torn basil leaves, the garlic scapes, and test for seasoning. Serve with an extra drizzle of olive oil a squeeze of fresh lemon juice (if you like) and top with as much cheese as you like. A restaurant meal in a matter of minutes!

With all these easy meals I tend to make when things get really hectic and stressed I seem to forget how nice it is to actually get into the kitchen and cook up something that takes time and care; a little looking after. Things that make the house smell wonderful and really impress those you serve even if it is only myself and M. When I am in my kitchen diligently chopping and slicing, stirring and testing everything else seems to just slip away. I guess you could call it my therapy; my form of meditation. I have decided that I need more of that. I need to just relax and make something yummy! With that in mind and the cold, snowy weather I set my eyes on making a traditional slow cooked French Onion Soup. I know it doesn’t sound like much but it can be really therapeutic. What with all the slicing of the onions that comes with a good cry, the slow, gentle caramelization of the onions that invokes a great deal of patience; you cannot rush that. Then the release of  deglazing the pan with its sudden and exciting burst of steam! Then the slow and methodical simmering to make sure everything comes together just right! Let us not forget  toasting a hearty slice of  baguette making sure not to burn it  and all the satisfaction of  melting the cheese just right so it is just slightly brown and perfectly melty as it sits atop the lovenly cared for soup,  I mean who needs a shrink right? Well lets get right to it so you too can have a little kitchen therapy!

Recipe:
2 lbs. sweet onions sliced (give or take)
3 T. butter
1 T. honey (or a sprinkle of sugar but I like the taste of the honey)
1/4 cup Cognac (or brandy)
1 T. flour
1 cup of dry white wine
2.5 cups chicken broth or stock
2.5 cups beef broth or stock
2 bay leaves
2-4 sprigs of fresh thyme
salt and pepper – liberally

Topping:
1 Fresh or stale baguette sliced think
1 – 2 cups of Gruyere or Emmenthal cheese, sliced or grated (I like sliced)
1/2 clove of fresh whole garlic
Spinkling of fresh thyme leave for garnish

First you start out by slicing all those onions. You will have what seems to be an exorbinant amount! You can take your time and slice each onion meticulously, this will really induce a good a cry! Or you can do what I did and employ the use of your handy Mandolin or V-Slicer. It makes quick work of those onions but be careful not to slice your finger, pain is not therapeutic!

When finished you should have a pile that looks something like this.

Now in a large dutch oven melt 2 T. of the butter until just foamy over medium heat then add the onions to the pot making sure to stir completely and coat all the onions with the melted butter. As soon as the onions begin to turn slightly transparent you can add the honey and some salt. Again, stir to coat and melt the honey. Turn the heat to medium low and begin to caramelize the onions, stirring from time to time to redistribute the onions. This will take a good while, about 45 minutes to and hour; trust me it is worth every minute. Don’t forget to check in on them, you don’t want anything to burn!

When you have successfully caramelized the onions you should have something that looks like this; isn’t that beautiful!

Once you have reached this stage the fun begins. Cognac has a way of bringing out the fun in things doesn’t it? Ok, now increase the heat to medium high and as soon as the pot comes to temp (it will be quick), with flat edge wooden spoon in hand poor in the Cognac and immediately begin scraping up all the good bits from the bottom of the pot. Continue to do this until the Cognac has almost completely evaporated.  You can reduce heat again to medium and throw in the last T. of butter. As soon as that melts sprinkle in the flour and completely stir to combine. Cook the flour, butter and onion mixture for at least 1 -2 minutes, you don’t want a flour taste in the finished product. Now you can add your liquids. First start with the white wine. Let that cook down a little before adding the rest of the liquid. This helps to concentrate the flavors. I know it seems like a pain but trust me these little things make a big difference. Now add the remaining 5 cups of liquid, the bay leaves, thyme, pepper and test for salt; depending on your stock/broth you may need more, less, none. Give a good stir to combine and bring to simmer. Now lower the flame and gently simmer for a minimum of 1 hour, if you have more time you can on very low heat simmer for up to 3. It tastes great now but if you leave it overnight and reheat the next day it is even better! Don’t forget before serving take out the bay leaves and the remaining twigs from the thyme.

Now for something completely different!

Slice your baguette in either thick rounds or on the bias depending on your serving bowl for the soup. You want enough bread to cover 90% of the bowl (give or take). Place bread slices under the broiler till just turning a light gold. Take out and scrape the toasted bread with the fresh garlic half. Now this is not traditional but I think it adds a nice subtle hint of garlic.

Ok, now you have a choice. You can ladle out the soup in your oven proof serving vessels, place the croutons on top and layer the cheese on the soup covering the bowl then broil until all is bubbly and slightly browned. This looks great and is very traditional. However, it creates VERY hot dishes and can be not the easiest to serve. Not to mention you have to tell everyone that the bowls are hot and then they will all have to touch them; ‘cos of course you are a liar! Then you will be treating burn victims and by the time you get to your soup it will be cold! Ok maybe that is an exaggeration but it could happen! Just to be safe and prevent anything like that from happening I place the toasted croutons on a cookie sheet sprayed with oil and generously layer on the cheese making sure to get some around the edges so that when it melt it will fall down the sides like a skirt. Then place back in the broiler. Meanwhile I ladle out the soup in my bowls and just as the cheesy croutons are done and all melty and wonderful I scrape them up, cheese skirt and all and place them on top of the soup. Garnish with some torn thyme leave and you are good to serve. No bowl burns here! And trust me it looks just as impressive!

Now I know this is a bit time consuming but it truly is one of the best winter comfort, elegant, impressive, and down right tasty soups going! You can serve this as a starter to a beautiful multi-course dinner party or like we did along side a fresh hot roast beef sandwich on a cold winters night! And the best part, the longer it sits in the fridge the better it gets! But it won’t last that long! Oh and it freezes well too, how convenient!

Unless you live under a rock it has been a bit cold in New England lately not to mention being snowed in at least once a week. To combat the frigid temps we have been hunkering down enjoying the fire and eating lots of comfort food. I live with an Italian so comfort food usually includes some kind of pasta. We try not to eat too much of it or at the very least make it a bit better by using whole or multi-grain; M can’t tell the difference really anyway. So as we watched the snow fall  I decided we needed a nice bit of spicy comfort to keep us warm. I settled on a nice Roman pasta dish, Arabbiata Penne or Angry Penne! It sure was spicy but I don’t know how angry it was we ate it too quick to find out!

Recipe:

1 lb. Whole Grain Penne Pasta cooked al dente (or any pasta you like)
1 24 oz can of diced tomatoes
1 T. crushed red pepper flakes (more or less depending on how you like it)
2-4 cloves garlic chopped
Handful of fresh basil
Salt & Pepper to taste
Olive Oil

Boil pasta in heavily salted water per package directions but drain when quite al dente. In a large skillit heat a few turns of the pan of oil till just hot add garlic and saute until fragrant no more than 30 seconds, add the crushed red papper flakes; I rub them between my palms first to release the oils. Saute another 30 seconds or so being sure not to burn the garlic and pepper flakes. Then add the tomatoes and saute a few minutes to blend flavors. Add salt and pepper and pasta. Cook pasta in sauce until the pasta is compleately done. Quite a bit of the tomato juice should get soaked into the pasta if it gets too dry you can add a little chicken stock or water. When done check seasoning and add more salt, pepper, or crushed pepper flakes. Take off heat and tear the basil directly into the pasta, combine well. Sever topped with grated parm, a drizzle of tasty olive oil, and more torn basil! Almost too easy.

I added a bit of leftover chicken I had on hand but it was unnecessary but still tasty! Arabbiata Penne and a nice glass of Chianti and its a perfect way to spend a snowy and cold night!

What is more warming on a cold winter day than soup, besides a hot tub? I love soup, M not a huge fan which I cannot for the life of me understand; something about liking to chew his food, whatever. Anyway I make soup quite often even if it is only for me. Sometimes I make one so yummy that even M will eat it.  Since we have been freezing our little tails off up here in the Artic Circle I need food that is going to keep me warm! I found this great recipe on Epicurious not too long ago and figured it was the perfect time to try it out. Of course I made a few tweaks to call it my own and to top it off M liked it, and not just the dumplings but the broth too; now that is saying something!

Miso Soup with Sweet Potato Wantons

Recipe:
1 Large Sweet Potato or 2 small one should weigh about a pound
2 Cloves Garlic chopped fine
1 Small Shallot chopped fine
Pinch of chili flakes to taste, we like things spicy
Salt and Pepper to taste
Light oil such as coconut, or light olive
Handful of bean sprouts
1 Cup Shelled Edamame
2-3 Scallion cut on the bias
2-3 T. White Miso Paste
4 Cups Dashi or Chicken Broth
12 (or so) wanton wrappers

Microwave the sweet potato until very soft when cooled enough to touch scrape out the insides and reserve in a small bowl. In a saute pan under medium high heat, heat up the oil and add the shallots, garlic and chili flakes just until fragrant; this should take about 1 – 2 minutes max. Add mixture to the potato mixture and season with salt and pepper to taste. Arrange your wanton wrapper on your board so you can work like an assembly line. I think this is a pretty fast method or if you like you can do 1 at a time in the palm of your hand. Place about 1 T. of potato mixture in the center of each wanton. You can fold these however you are comfortable; I folded the wanton over once to make a triangle then pinched the two bottom points together, like a little hat! set aside and start on the broth. In a sauce pan heat up the 4 cups of dashi or broth and mix in the miso paste. Let that simmer while you gather the rest of your ingredients. I pretty much just threw everything in the pot at this point except for the scallions starting with the edamame because it was still cold from the freezer. Once the veggies are in the pot gently place each wanton in the soup. Simmer for about 3- 6 minutes until the wanton skins are almost translucent.  Serve with the sliced scallions on top and a dash of shoyu.

In the original recipe it called for cooking each part separately  and ladling the miso broth over however, I am impatient but if I were serving this to company I may cook off everything in advance then at the last minute ladle the broth into the bowls with the veggies and wantons.

It really is a very tasty and simple soup to make. A little time consuming with the wantons but the sweet potato with the chili was a huge pop of flavor in an otherwise very simple and light broth. Next time I think I may add fresh ginger to the potato mixture.

With all the work I have going on around here I have taken to simple meals quite often. But simple doesn’t have to mean blah does it?

If it wasn’t for chicken wings and bacon M could be a vegetarian so I often make meatless simple dinners. Not too long ago I was pretty strapped for time so I popped a couple baked potatoes in the oven and went back to me desk; i.e. the comfy chair and my laptop! At this point I had no idea what I was making for dinner I just knew I had baked potatoes. While finishing a few things I decided I wanted something comforting and cheesy, it’s cold around here! So I decided on baked stuffed potatoes and a simple salad.

Recipe:
2 Medium to large baked potatoes
1/4 to 1/2 cup sour cream (depending on the amount of potatoes)
3-4 Strips crispy bacon broken in small pieces (omit for vegetarian or use soy bacon)
1/4 cup chives sliced
1/2 to 1 cup shredded cheddar cheese (or any cheese you like)
Salt and Pepper to taste

Once the potatoes have cooled gently slice off the tops and even more gently scoop out most of the potato leaving enough of a border around the skins so they don’t fall apart. Mash up the insides and tops with the sour cream,  bacon, 2/3 of the chives, 1/3 of the cheese and season to taste. Fill potato shells with the mixture making sure to mound it nicely and top with the remaining cheese. Place back in the oven or broiler just until the cheese is melty and slightly browned on top. Garnish with the left over chives and serve up with a nice fresh salad! Easy enough; really you can put whatever you like in them just beware of too much liquid like milk,cream, or even the sour cream the last thing you want are runny or mushy potatoes!

Wow it has been a while. I know nothing is worse than a blogger who goes away for long stretches and then writes about how long it has been! Well I have been up to a lot. Besides work which has gotten slightly out of control in the last few months I have been cooking, creating and of course eating!

Like most people this time of year both M and I are trying to be a bit healthier. Now don’t go crazy or anything we still like to eat we are just choosing a tad bit better these days. Little changes like smaller portions and healthier starches. Don’t worry this is not a post about proper diet it is about food, good food, tasty food! I still believe that no matter how good for you it is, if it tastes like $h** I’m not eating it!

That brings me to tacos! We love us some tacos around here! All kinds, beef, chicken, even bean but our favorite has to be pork! What’s not to love about pork right, especially when it is wrapped up with cheese, guacamole, and fresh pico de gallo! A while back I made an awesome (if I do say so myself) pork roast.  But being that it is only the 2 of us we of course had left overs. That is always welcomed in my house. So I decided to make what else tacos. But since we are being “healthy” and because I realized after the fact that we had no tortillas we had to get a little creative. Ok not that creative, people have been wrapping things in lettuce for centuries but I for one had never wrapped up a taco in butter lettuce before and I LOVED IT!!! It was fresh and light and cut through the richness of the fatty pork perfectly. I tell you I am changed woman. Now I am not saying I am giving up my tortillas  but I am adding taco lettuce cups to my repertoire.

Recipe:

This is an easy one! Take your left over roast pork (or really whatever meat or non-meat you have on hand) and after warming up place a small amount inside a lettuce cup. Top with your favorite topping! How easy it that! I know too easy so here is my personal recipe for a very tasty Pico de Gallo:

1 Large Ripe Tomato, diced or small cubes
1/2 Red Onion, diced small
1/2 An English cucumber, Diced small
1 Habanero or Jalapeno minced (more or less to taste)
The zest of 1 lime and its juice
A splash of either rice wine or cider vinegar
1-2 T. of chopped fresh cilantro
Salt and Pepper to taste

Mix everything in a bowl and let sit until ready to use. Can sit over night in the refrigerator but it is best used the same day. Great as a fresh salsa as well.  Enjoy!

Summer is in full swing and it is HOT out there! Who wants to spend hours in the kitchen? I actually don’t mind cooking in the summer. I love the change of seasons and continually having new inspiration for food. I love fish in the summer. It’s light and flakey and there are 100’s of ways to cook it or not cook it! In the summer brings our fish truck! I know I have mentioned this before but I just love it. Every Wednesday they drive down here with some of the freshest fish imaginable. For us being land locked in Vermont it is truly a wonderful thing. And their prices! Oh so reasonable; sashimi grade Tuna for $7 lb! Anyway I am running off on a tangent but I do so love the fish truck….

So a Wednesday not too far off in the distant past I meandered my way up to the fish truck to see what they had. With their usual tuna, scallops, lobster they had on sale some very nice scrod. I was feeding company and scrod is such a light, mild fish it would be a perfect summer dinner. Wednesday just also happens to be a farmers market day so I had already picked up some fresh produce; long scallions (like 18” or more!) and some lovely baby bok choy among other wonderful things. As soon as I got home I began planning dinner.

It was a very hot day so I really didn’t want anything heavy like fried so I settled on steaming. Scrod is a perfect fish for steaming; it is a nice firm white fish that is very forgiving; it is really hard to overcook. I began looking for ideas and found this recipe on Epicurious that was my inspiration. Steaming on plates is in my opinion is kind of a pain so I chose to steam in foil packets instead. Plus I put them together a little ahead of time so I could relax with my guests enjoy a glass of wine.

Ingredients:

Any white fish, scrod, cod, sole all work beautifully about 1/2lb per person
1 bunch scallions, greens only julienned in 2 inch long strips
1 inch knob ginger julienned in long thin strips
equal parts soy sauce and rice wine or sake (depending on how much fish you have)
a good pinch of five spice powder (use to taste, it can be a strong flavor I used about 1/4-1/2 teas. for 4 cuts of fish)
1-2 T. sugar (1 tablespoon per cup of liquid)
drizzle of toasted sesame oil
sprinkle of sesame seeds

(I know my measurements are well, nonexistent but trust me it is really hard to screw up!)

Recipe:

Place julienned scallions in an ice water bath and put aside. Then mix together the rice wine, soy sauce and sugar in a sauce pan on medium heat (or you can do this in the microwave) heat until the sugar has dissolved and set aside to cool completely! Once cooled add the five spice powder and whisk to combined. Arrange your fish on individual aluminum foil pieces about 1’x1’ (give or take). Fold up the side and drizzle a couple tablespoons of the liquid over the fish (making sure to reserve enough for plating) and top with a generous portion of ginger. Seal up the packets and place in the refrigerator until ready. You can do this up to 30 minutes prior. I would not go too much further than that due to the acid in the wine. Once ready to cook place in a 350⁰ pre-heated oven in the middle rack and steam for 5-10 minutes. When ready to serve, plate atop stir fried bok choy with a mound of the scallions on top. Drizzle remaining liquid around the plate and a few drops of sesame oil. Top with a scattering of sesame seeds. You can also serve with some steamed rice on the side.

For the bok choy I just stir fried it very quickly in an extremely hot pan with a small amount of oil. I flipped it several times just to show off! You can add a liquid if you liquid if you like to help the cooking process with a little bit of steam.

That’s it! A quick, easy summer dish that is pretty enough and impressive enough for company. In the future, when making this again, and I will be making this again, I think I will add some chili pepper to spice it up. Though, it really was extremely flavorful as is.

So summer is officially here and so is my local farmers market. Even though it is still early in the growing season for Vermont we have had quite a nice bounty. The local farmers have also been dropping off their goods to our local coop so I don’t have to wait all week! A while back I just happened to stumble on a bunch of beautiful ramps. Without even thinking I grabbed 2! Knowing the season is super short I just had to grab them without even thinking about what to make. When I got home I laid them out on the counter. What to do? PESTO!

Ramp Pesto with Asparagus tossed with Spaghetti

Ingredients:
1 bunch wild ramps (leaves an d bulbs)
handful blanched almonds (about ¼ cup)
¼ cup Parmesan cheese
salt and pepper to taste
enough olive oil to bring it all together plus 1 T.
1 bunch Asparagus cut in 1 inch pieces
1 lb spaghetti

Recipe:

In a blender place first 4 ingredients with the motor running stream in enough olive oil till the sauce comes together . Set aside. Make pasta to package directions. While that is boiling heat up a sauté pan with about 1 T. olive oil and quickly sauté the asparagus until tender crisp or however you like them. Add cooked pasta to sauté pan with asparagus and toss. With heat off mix in the pesto thoroughly, add some pasta water if you need to thin it out and gently heat the pesto. Serve immediately with some fresh parm!

This is a really yummy, satisfying, fresh and pretty dish! I served it for company and everyone loved it. It went great with both the chardonnay and pinot noir I served plus since we all ate it the garlic breathe was canceled out!

With this snowy chilly weather this week it had me craving for something warm and comforting. I also wanted to do something meatless; meatless Tuesday anyone? With all that in mind I decided to go a little south of the border and stuff some poblano peppers with a yummy mix of brown rice, black beans and cheese! Then I baked them up until everything was all bubbly and served it with a side of avocado salad to cool everything down. It was very good, M didn’t even speak between seconds (or thirds!).

Recipe:

1 onion chopped
1 red bell  pepper chopped
4 cloves garlic chopped
9 poblanos, 1 chopped, 8 cut the tops off and clean out the insides leaving the bodies intact
2 cups cooked brown rice
1 can black beans, rinsed
1 or 2 chipolte peppers in adobo, chopped
1 T. cumin
1 packet of Goya Sazon (any flavor will work, I used culantro y achiote)
1 1/2 cups shredded cheddar cheese
hand full cilantro
1 lime zested
2 T. olive oil
salt & pepper to taste

Begin by cooking the rice per directions. Usually I make long grain brown rice with 1 cup rice to 2 1/4 cups stock or water. Bring to a boil then reduce heat and cover for 40- 45 minutes. While you have that cooking prep your veggies all about the same size chop. Pre-heat your oven to 425 and place your poblanos in a baking dish coating them with about 1 T. of the olive oil and a spinkle of salt and pepper. When the oven is ready place peppers in oven to start the cooking. Now heat a large skillet on med high heat when ready with the veggies add the remaining olive oil to the pan and swirl to coat. Add onions and peppers and saute for about 8-10 minutes. When soft add the garlic. Reduce heat and add the spices and beans, stir to combine. When the rice is ready fluff with fork and add directly to the bean mixture. Take off heat and remove the peppers from the oven (they should have been in for about 15- 20 minutes total), they should be soft and fragrant, set aside for the time being. Now add 1 cup of the cheese to the rice and bean mixture along with the chopped chiplotes, lime zest and chopped cilantro. When the peppers are cool enough to handle, stuff them with the mixture and place back in the baking dish. Top with remaining cheese and bake for another 15- 20 minutes.

And that is it.  I served these with a nice avocado and cucumber salad using the juice of the zested limes and some garlic. For M I heated up some corn, because he just LOVES corn! Altogether it was a great vegetarian dinner, perfect for Meatless Monday or Tuesday!

So in the spirit of being healthy I have been trying very hard to eat small meals every 2-3 hours. I have also cut out wheat and a lot of other things so my options are limited to what I can have for lunch. I want to make sure I get my greens and my protein in but salad and a can of tuna (no matter how good it is!) is really getting old. So today when lunch rolled around I found myself staring blankly in the fridge. When that was extremely unhelpful I went to good old internet. What I found was an idea! Japanese cucumber salad with a kick of spice and protein!

Salad:

1 cucumber seeds scooped out and cut in halfmoons, I buy unwaxed organic when ever I can because I love the skin, but you can use whatever you have
1/2 cup steamed and shelled edamame
1/4 cup sliced green onion

Dressing:

3 Tbsp rice wine vinegar
2 Tbsp water
1 Tbsp mirin
1 Tbsp agave (or honey or sugar)
1 tsp. black sesame seeds (or more)
1/2 tsp. salt
1/4 tsp. chili flakes

Directions:

For the dressing whisk everything together and place in the microwave for 30 seconds to dissolve the salt and sugar if using. Pour dressing over cucumbers and edamame and refidgerate till chilled. i placed it in the freezer to hurry it up and it was done in a couple of minutes. When cooled add the green onions and mix everything together.

A little sweet, a little salty, a little spicy, but all together yummy!