Super Green Pasta

This super green pasta dish needs no witty introduction. All you need to know is that it's tasty and good for you!

Even the spinach pesto has ZERO oil in it.

Just make it. You'll be happy you did.

Super Green Pasta

It's a leafy green explosion:  spinach two ways, collard greens, and basil (which I am counting as a leafy green).  Comes together super quickly and is way tasty!

16 oz whole wheat penne
4 cups spinach, divided
1 cup pine nuts
3 cloves garlic
4 oz. fresh basil
1 Tbl tahini
1/3 cup water
juice of 1 lemon
1 onion, chopped
1 bunch of collard greens, stemmed
2 cups frozen peas (defrosted)
2 tsp olive oil
salt
crushed red pepper

In a large saute pan, heat olive oil over medium heat and get those onions in there.  Season with salt and crushed red pepper, and saute for about five minutes.

Remove stems from collards and lay leaves on top of each other.  Roll into a cigar and slice into thin strips.  They should stay rolled up, so slice them in half again just to make them a bit more bite size.  Add to the onions, toss, and season with a pinch of salt.  Add 2 Tbl water and allow greens to wilt, about five to seven minutes, stirring frequently.  Once greens are cooked, add peas and heat through.

Meanwhile, cook pasta in heavily salted water until just under al dente (about half the recommended cooking time).  Drain pasta and reserve 1 cup of pasta water.

In a food processor, combine pine nuts, garlic, tahini, and lemon juice and pulse until a smooth paste forms.  Scrape the sides, season with salt, and add 2 cups spinach, basil, and 1/3 cup water.  Pulse until smooth.

Add cooked pasta to the pan.  Add remaining two cups of spinach, the pesto, and slowly add water until you have reached to desired consistency.  Delish!

Meatless (and Oilless) Monday

So my good friend Nicole threw down the gauntlet.  Make a vegan meal completely oil free.

And I panicked. 

How could you possibly make something tasty without oil?!  Well, as Nicole pointed out, without oil doesn't mean without fat.  She pointed me towards nuts, olives, tahini, seeds, avocados and the like.  And she's always wanted me to cook with nutritional yeast (or more affectionately referred to as "nooch").

Okay.  This occasional carnivore is totally diving into some oil-free vegan love.

Whole Wheat Shells with Almond Garlic Sauce and Green Things

A perfect substitute for those alfredo lovers.  Creamy, extremely flavorful, and filled with green things, you would never guess that it is oil free!

1 cup blanched almonds
1 cup water
16 oz whole wheat shells
3 cloves garlic
8 oz frozen peas
1/2 lb asparagus, sliced into thin diagonal pieces
2 1/2 cups spinach
1 1/2 Tbl lemon juice
1/4 cup fresh mint
1/4 cup fresh basil
1 Tbl nutritional yeast
salt and pepper

In a food processor or blender, combine almonds, water, garlic, and a pinch of salt and puree until smooth.  Just leave that sucker running for about 5 minutes.

Cook pasta in salted water until just before al dente (usually about half the suggested cooking time).  Drain pasta and reserve 2 cups of the cooking liquid.

In a large pan over medium heat, whisk together almond puree and 1 cup pasta water for about 3 minutes.  Season with salt and pepper.  Add remaining cup of water, peas, and asparagus and cook for another 3 minutes until the sauce has thickened.  Add lemon juice, mint, basil, and nooch.  Stir to combine.  Add pasta and cook until pasta is al dente, about another 2-3 minutes.  Fold in spinach, and toss to wilt.  Spoon into bowls and garnish with toasted almonds, mint, and basil.

Quickie Dinner

The holidays are going to be on us sooner than we expect.  That means zero time for anything.  In fact, I've gotta scoot to rehearsal so here is a fast and healthy dinner, ready in 15 minutes (or less)!

Whole Grain Penne with Kale, Black Olives, and Capers

Add some pine nuts at the end for a nutty bite!

16 oz whole grain penne
1 large bunch kale, stemmed and torn (about 8 cups)
1 medium shallot
1/3 cup oil cured black olives, pitted and halved
2 Tbl capers, drained
2 Tbl olive oil
2 cloves garlic, minced

juice of 1 lemon
pinch red pepper flakes
2 Tbl parsley, chopped

Bring a large pot of salted water to a boil and prepare pasta according to package directions (minus one minute).  Drain pasta, reserving 1 cup of the pasta water.

While pasta cooks, heat oil over medium flame and saute shallots until translucent, about 3 minutes.  Add garlic and cook for one minute.  Add olives and red pepper flakes and cook until heated through, about 3 minutes.  Add kale and toss to wilt, about 2 minutes.  Add capers, lemon juice, and pasta.  Stir in enough pasta water to finish wilting the kale and make a light sauce.  Adjust seasoning and serve.

Easy, peasy, cool breezey.

Sun-Dried Tomato Pesto

Looking for a diary free dinner that is full of flavor and takes about 15 minutes to make?

Give this a whirl!

Penne with Sun-Dried Tomato "Pesto" and Wilted Spinach.

The smoked paprika adds a surprising depth of flavor to the dish.

1/2 cup sun-dried tomatoes
2 cloves garlic
3 Tbl pine nuts
1 tsp smoked paprika
2 Tbl red wine vinegar
1 tsp fresh thyme
1/4 cup olive oil
pinch of crushed red pepper
2 1/2 cups fresh spinach
16 oz whole grain penne

Cover tomatoes and garlic with boiling water in a bowl and allow to steep for 15 minutes.  Drain and reserve 1/4 cup of the liquid.  Transfer softened tomatoes and garlic to a food processor.  Add pine nuts, vinegar, paprika, thyme, red pepper, and 2 Tbl of the reserved steeping liquid.  Pulse until smooth, adding more water if necessary. With the motor running, add olive oil.

Prepare pasta in salted water according to the instructions.  Reserve 1/2 cup pasta water and drain.  Return pasta to pot, add 1/2 pesto, spinach and pasta water.  Toss until pesto becomes a smooth sauce and spinach has wilted.  Garnish with pine nuts.

An Education: Asian style

Sometimes people get freaked out by food.

Most of the time it's because of a horrible, life-altering childhood culinary fiasco such as canned Brussels sprouts or a lobster boil gone terribly awry.  I remember sitting at my grandmother's table when I was four years old, breathlessly awaiting her infamous Yorkshire pudding, which I had never had the honor of tasting, and being terribly disappointed when this bready, eggy thing appeared before me soaked in roast beef drippings which she called, "gravy."  This was definitely not pudding.  And I refused to eat it, and I have yet to return to that dish.

I think most folks, after having a traumatic food experience in their youth, develop a fear of food and tend to stick to what they know.  Which is unfortunate in my eyes.  Thankfully, I have adopted a more adventurous attitude towards food, and I'm willing to try just about anything at least once, and I have been pleasantly surprised by what I have discovered: a world of palates and ingredients just waiting to be enjoyed.

Recently, I was delighted to spend an evening at one of my favorite Korean joints in Andersonville, Jin Ju, with one of my former students and her family on the eve of her moving into her freshman dorm room.  As we sang choruses of "Sunrise, Sunset" (for I do think of my students as one of my own), I had to soothingly convince them that Korean food is not made from strange meats and that they will enjoy themselves. Fortunately, this soon to be University of Chicago student turned and said, "Well, college is about new experiences.  I might as well start now."

Everyone dove into the food a bit trepidatiously at first.  But the instant the instant they encountered those simultaneously exotic and homey flavors, they were convinced.  Warm scallion pancakes, sour and bright kim chee, Korean style "pot roast" over sweet potato vermicelli in a sweet and savory broth.  Their first step outside their comfort zone was a success.


After that night, I played around in my own kitchen to see what sort of exotic, hominess I could come up with inspired by Asian ingredients.  Here is what I came up with.

Asian Caramelized Pork with Cucumber Soba Noodle Salad

Yes, the chopping is extensive, but this sweet and savory dish comes together in minutes after the prep work and is totally worth the chopping effort.

4 4oz pork loin chops (trimmed)
1/4 cup sugar
1/2 onion, thinly sliced
1 tsp ginger, grated
1 Tbl fish sauce
1 Tbl rice vinegar
2 dried red chilis

Get your aggression out!  Place chops, one at a time, between two piece of plastic and pound away on those suckers until they are about 1/2" thick.  I use a rolling pin.  Slice in half and transfer to a bowl.

In a small saucepan, heat sugar over medium high heat.  As sugar begins to melt, swirl in one direction to prevent burning.  As soon as sugar has become a beautiful caramel color, reduce heat and add onions. Cook for about a minute, stirring with a wooden spoon.  Add ginger, fish sauce, vinegar, and chilis. Cook for about two minutes, and pour over pork.  Let it marinate for a bit (perhaps while you are making the noodles...).

Heat a grill pan over medium high heat.  Grill pork for about 1-2 minutes on each side.  Serve with noodles.


Soba Noodle salad

10 oz soba noodles
1 English cucumber, sliced
2 carrots, grated
4 scallions, thinly sliced
2 red jalapeños, thinly sliced and seeded
1/4 cup fresh cilantro
1/4 cup fresh basil
1/4 cup fresh mint

1/4 cup rice vinegar
1 Tbl honey
1 Tbl fish sauce
1 tsp grated ginger
1/2 tsp sesame oil

Prepare soba noodles according to the package directions.  While still warm combine noodles, vegetables, and herbs in a bowl.  Whisk together vinegar, honey, fish sauce, ginger, and sesame oil.  Pour dressing over noodles.  Toss to combine.  Chill for 30 minutes.

The Power of the Sofrito

Folks in the culinary world are always talking about "depth of flavor," but what exactly do they mean by this?  Quite simply, you are trying to get the most bang for of your buck and coax out as much of the delicious goodness from your food.

One of the best ways of achieving great depth of flavor in your cooking is through braising, a process of cooking something for a long period of time in liquid.  AND, one of the best ways to braise is to start with a sofrito.  A sofrito is a combination of aromatics, such as onions, garlic, and celery, that are chopped up super fine and cooked for a long period of time.  A staple in many different cuisines, this slow cooking process caramelizes the natural sugars in the veggies resulting in a rich, dark flavor that is perfect as a base for soups and sauces.

At this time of year, when farmers markets are practically overflowing with eggplant, I like to make a large batch of Eggplant Ragout and freeze it for future use.  This hearty, earthy sauce is a wonderful substitute for traditional marinara.  Use it in lasagna, as a sauce for grilled mushrooms or tofu, or add cannellini beans and fresh herbs and serve over grilled bread for a rustic, peasant meal.

Yes, it takes time to prepare, but you will have a TON of sauce (about 8 cups) that freezes so well for future culinary adventures that it is well worth the time.  Patience, my friend...patience.


Eggplant Ragout

Eggplant Ragout with Yellow Tomatoes and Cannellini on Grilled Bread

2 large eggplants
3 carrots (peeled, chopped into 1" pieces)
3 celery ribs (chopped into 1" pieces)
1 red bell pepper (chopped)
5 cloves garlic
1 6oz can of organic tomato paste
1 cup dry red wine (optional)
3 cups vegetable stock (plus 1 cup is you omit the wine)
1/4 cup olive oil
2 bay leaves
10 sprigs of thyme
4 sprigs of oregano
1/2 tsp crushed red pepper (or more to your liking)


Preheat oven to 450.  Using a fork, poke holes in the eggplant and place on a baking sheet.  Roast in the oven until the insides are all roasty toasty goodness and the outside looks like a deflated balloon.  About one hour.

Combine carrots, celery, bell pepper, and garlic in a food processor.  Pulse until a moderately chunky paste forms.  You may need to do this in batches.  This will look kind of soupy, but remember you have just mashed up a whole lot of veggies with a high water content.

Over a medium flame, heat oil in a heavy Dutch oven.  I use cast iron for this.  Transfer mixture and brown that veggie paste, stirring occasionally and careful not to burn the veggies. This takes some time, about 30-45 minutes.  Season with salt, pepper, and crushed red.  Be sure to taste and adjust the seasonings!  After about 15 minutes, when some of the liquid starts to reduce, add bay leaves and a bundle of thyme and oregano.

Once the veggies have caramelized, add tomato paste and...brown it.  This should take about 5 minutes.  Once you have a fragrant glop on your hands, de glaze the pan with the wine.  Reduce liquid by half (this is important other wise your sauce will taste like wine).  Add vegetable stock, bring to a boil, and simmer.  Remove bay leaves and herb bundle.

Phew!

By this point, your eggplant should be roasted.  Remove from oven and cool slightly so that you can handle it.  Slice eggplant lengthwise.  Scoop out the flesh and add to the sauce, discarding skins.  Here is where an immersion blender comes in handy to smooth out the sauce.  If you do not have one, puree eggplant in a food processor before adding it to the sauce.  The ragout should still be a bit chunky.  If thinner sauce is desired, add water until you have attained the desired consistency.

Ladle sauce into air tight containers.  Keeps in the fridge for about 4 days, freezer for 3 months.

There's Nothing Funny About an Artichoke

When I made my first foray into the blogosphere, my intention was to write witty and pithy observations about food, life, and whatnot and to provide a tasty little recipe as an accompaniment.

At times I was successful.  Other times...not so much.

Today, as I attempt to wax poetical on the artichoke, I realize that there is nothing neither witty nor pithy to say about them.  So I Googled "artichoke jokes".

"A guy walks into the doctor's office. 

A banana stuck in one of his ears, an artichoke in the other ear, and a carrot stuck in one nostril. 

The man says, 'Doc, this is terrible. What's wrong with me?'

The doctor says, 'Well, first of all, you need to eat more sensibly.'"

That's the best they could do.

And then, using the researching skills cultivated from my former high school students, I turned to Wikipedia.  And found out that artichokes are indeed no laughing matter.  They aid digestion, strengthen liver and gall bladder function, and raise the HDL/LDL ratio which reduces cholesterol levels, diminishing the risk for arteriosclerosis and coronary heart disease.

Don't mess with the artichoke.

So the next time someone asks you, "Where does an artichoke go to have a few drinks?"  Do not respond with, "The salad bar."  

Simply reply, "There is nothing funny about an artichoke."

Penne with Lemony Artichoke Sauce

I actually like this better without the cheese, but it makes for a pretty picture!

This quick and easy sauce is perfect for a tasty meal in minutes!  Feel free to play around with other ingredients, like tomatoes or spinach, but I do like the bright simplicity of just the lemon and artichokes.

1 14.5 oz can of artichoke hearts (rinsed, drained, and quartered)

4 cloves of garlic, minced

3 Tbl olive oil

1/2 cup shallots, sliced (one medium shallot)

1 lemon, zest and juice

2 bay leaves

Thyme bundle

1/2 cup parsley, chopped

pinch of salt

and a whole lotta black pepper

1 lb whole wheat penne

Prepare the pasta according to the directions on the package in salted water, cooking it slightly under the suggested time.

In a large saute pan, heat the olive oil and add the shallots sliced into rings.  Season with a little salt and saute for about three minutes.  Add garlic, thyme, and bay leaves, and cook for another couple of minutes careful not to burn the garlic.  Once the shallots are tender, add artichoke hearts, lemon zest and juice.  Reduce heat and simmer for about five minutes. Season with salt and pepper to taste.

Drain pasta, reserving 1/2 cup of the cooking liquid.  Remove thyme and bay, and add penne directly into the sauce.  Sprinkle in parsley, and toss to coat.  If desired, add pasta water to "stretch" the sauce. 

Horticulture

Dorothy Parker said, "You can lead a horticulture, but you can't make her think."

But perhaps you can convince her to make that delicious sauce that is her namesake.

I speak, of course, of puttanesca. 

After some research, I found that the name "originated in Naples after the local women of easy virtue. Pasta Puttanesca means 'The way a whore would make it', but the reason why the dish gained such a name is debated. One possibility is that the name is a reference to the sauce's hot, spicy flavor and smell. Another is that the dish was offered to prospective customers at a low price to entice them into a house of ill repute. According to chef Jeff Smith of the Frugal Gourmet, its name came from the fact that it was a quick cheap meal that prostitutes could prepare between customers."

All I know is that it is fast, cheap, and easy.  Kinda like a ...

Penne alla Puttanesca

I add wilted dandelion greens, rapini, or spinach into this dish to add something green. But, it's not necessary to enjoy this spicy, salty dish.

3/4 cup grape tomatoes, halved
1/3 cup black olives, halved (preferably oil cured)
8 anchovy fillets, diced
2 gloves of garlic
2 Tbl capers, drained
A healthy pinch of crushed red pepper
2-3 Tbl olive oil
1 lb whole wheat penne
2 cups of leafy green things (optional)

Prepare pasta according to the directions on the package in heavily salted water.

While the pasta cooks, in a large saute pan, heat oil and gently sweat the tomatoes (about five minutes).  Season with a bit of salt and the crushed red pepper.  As the skins start to pop, add garlic, olives, anchovies, and greens (if using).  At the last minute, add capers and cook for one more minute.  Drain pasta and add to the pan.  Toss well.  Serve with a touch of parmigiano.

One Day More...

I've been M.I.A. for a couple of weeks.

I've been going through a Toxin Cleanse.  Loosely translated, that means no dairy, no meat, no gluten, no sugar, and (in theory) no caffeine.  I must admit, I fudged on the caffeine part.  Ask any of my former students, cut me and I bleed Starbucks.  BUT, I did manage to keep it to just one cup in the morning (as opposed to my steady IV drip throughout the day).

And I must say, I genuinely feel better.  I have more energy, I feel lighter, and I've totally slimmed down.  There ain't a better way to kick off 40 than fitting into your skinny jeans.

Not to get too philosophical, but, over the past three weeks, I've learned a lot about my eating habits and I'm feeling the effect of eating "clean food".  Much of what I've eaten will now be incorporated into my weekly routine, but I will most definitely give myself more wiggle room.

I miss chicken stock and cheese too much.

So from this point on, you can expect more deliciously decadent food ideas with a healthy dose of...healthy doses.

Today, while America chows down on delectable snack treats and barrels of chili as they eagerly await Madonna's Half Time Show and funny commercials (I mean...why else do people watch the Super Bowl).  I will be enjoying some Miso Pho.  (Oh, Miso Pho-ny.  Oh, Miso Pho-ny.  Sorry I couldn't resist)

Soooo, satisfying on a cold night!

Miso Pho

Pho is a light but filling Vietnamese soup with rice noodles usually served with beef or chicken.  To keep it vegan, I used protein rich miso and tofu to help bulk it up, and fresh rice noodles will cook in seconds.  Check out your local Asian market for the ingredients.  If I can find it in Memphis, you should have no problem!

3 Tbl white miso
1 Tbl grated ginger
2 cloves garlic
1 Tbl rice vinegar (or lime juice)
1/2 onion, finely chopped
1 tsp fish sauce
2 carrots, peeled and julienned
1/2 daikon radish, peeled and julienned
4 oz firm tofu, 1/2 inch cubed
2 sheets nori (seaweed), cut into small strips
8 cups water
2 cups fresh rice noodles

For the toppings

Fresh basil
Fresh cilantro
Bean sprouts
Green onions, finely sliced
Jalapeño, sliced and seeded

In a deep soup pot, saute onion in oil over medium heat until translucent.  About 5 minutes.  While onions are cooking, combine miso, garlic, ginger, and vinegar (or lime juice) in a food processor and pulse until a smooth paste is formed.  Transfer mixture to a bowl and add 1 cup cold water.  Stir well, until the mixture is dissolved and set aside.

Once the onions have cooked, deglaze the pan with fish sauce.  Add carrots and daikon, and saute for about 2 minutes.  If you like, add 1/2 tsp of sesame oil at this time for a dark flavor.  Add remaining 7 cups of water, and bring to a boil.  Reduce to simmer and add miso mixture to the pot along with the tofu and seaweed.  Simmer about 5-7 minutes.  Just before serving, add rice noodles to the soup and ladle into large bowls.  Top off soup with basil, cilantro, onions, and jalapeños. Serve immediately.

Revisiting my first video post

Vintage (and nasty lookin') Improvised Chef.

So here is how I did it.

Vietnamese Frittata

2 eggs

yo' left over rice noodles

4 green onions, chopped into 1/2" slices

1 tsp wasabi paste

salt and pepper

In a large bowl, beat eggs and wasabi paste together.  Add onions and noodles.  Combine ingredients well.  Heat 1 Tbl olive oil in a non-stick skillet over medium-high heat.  Add noodle mixture and mush around until flat.  Yes...that is the technical term.  Mush it.  Cook for about 4 minutes until brown.  Carefully flip frittata (or grab another skillet of roughly the same size and turn out frittata).  Cook for an additional 2 minutes.  Serve with spinach tossed with a dressing of 2 parts hoisin sauce to one part red wine vinegar.

Please forgive my appearance.  It has been my last week of summer vacation, and I refused to shave.  Plus, how hot do you look after traveling for 18 hours?

Feeling Famous on the Roof

Last year I was in NYC and all I wanted to do was "feel famous".  Feeling famous is that delicious spiritual state where in your mind everyone knows you, everyone wants to be you, and you look damn cute bein' you (usually in an imagined metallic neon pink bubble skirt circa 1987).

That is feeling famous in New York.

However, in San Francisco that famous feeling is a bit more subdued. 

And it involves khakis.

Last night, J and I had our good friend K over for dinner at Barbary Lane and the evening was all about simple pleasures in a true San Fran kinda way.  While J and K, friends with such a deep connection and history they may as well be kin, watched old videos and perused a few historical snap shots, I donned my gay apparel (i.e. salmon sweater), grabbed my reusable, planet sustaining bag and skipped down the hill to the corner market to buy local ingredients for our feast, passing guitar playing lesbians, slightly chemically altered skateboarders, and pierced people walking theirs pets.  I was in heaven.

When I returned, a simple supper enjoyed on the rooftop with good wine, fabulous bread, and even better company.

Jason's Carbonara

I first encountered this dish while working at Bari Ristorante in Memphis prepared by Jason Severs.  For the real deal, be sure to check his out! I had never made it before, and the results were pretty outstanding.  The real deal calls for pancetta in lieu of the bacon and there are no peas in the original, but you gotta work with what ya got, no?

1 medium onion
12 oz Applewood smoked bacon
4 egg yolks
1 lb linguine
1 1/2 cup frozen peas
2 Tbl chopped parsley
a couple of pinches of red pepper flakes
1/2 cup grated reggiano parmigiano
1 Tbl butter/oil

In a small saucepan, heat butter or oil over medium low heat.  Halve onion, slicing into thin rings and add to butter. Caramelize the onions, stirring occasionally (about 25 minutes).  Remove from heat and place in a large mixing bowl.

Slice bacon into 1 1/2 inch strips and crisp up those suckers.  Drain excess fat on a paper towel, allowing to cool slightly.  Add to bowl with onions.

Bring a large pot of water to a rolling boil, liberally salt water, and cook pasta per box directions.  While the pasta cooks, add yolks, red pepper, parsley and cheese to the bowl.  With about one minute remaining to the pasta cooking time, add the frozen peas to the water.  Drain pasta and peas and immediately add to the bowl.  Using tongs, twirl pasta to combine the ingredients thoroughly.  Serve immediately.

An EndSummer Night's Panic

Last week, in response to the "official" end of summer that is Labor Day, I went into a full on panic.

I was mourning the loss of free time, a dip in finances, and solemnly lamenting the transformation into "Mr. Duff" and bid "Scott" a fond farewell for the next nine months.

My response:  to cook up a storm.

I made pesto and green goddess dressing.  I made minted grilled eggplant to incorporate into couscous and paprika covered roasted chicken.  There were fennel and caramelized onion turkey burgers, sweet potato fries with curried mayonnaise, and mango and strawberry fro yo with basil.  And J was in Mississippi celebrating his parent's 50th wedding anniversary.

It was nothing less than manic.

When J returned to Memphis, two days later, I had wanted to make something special for him.  His request:  pasta.

Pasta?

Well...I had some ground turkey still on hand, some spinach penne, tomatoes, and the bounty of the past few days in the fridge.

Here is what I made.

Okay, so this is with chicken and not turkey balls,
but it's still tasty.

Spinach Penne with Sauteed Tomatoes and Turkey Meatballs


1 lb spinach penne
1 lb cherry tomatoes
2 Tbl chili oil
3 cloves garlic
1/4 cup chopped parsley
1/3 cup pesto
5 oz fresh spinach
Turkey Meatballs (recipe follows)

Get that water boiling for the pasta.  Once it comes to a rolling boil, add a bunch of salt (do you like the exact measurements?) and let that penne cook.  Roughly 13 minutes.  After six minutes, in a large preheated saute pan, throw in the 'maters. Do that fancy chef tossy thing and let those bad lads release their juices.  After four minutes, add garlic.  Cook for an additional two minutes.  Throw in parsley.

Before draining pasta, reserve about 1/2 cup of pasta water.  Drain pasta and return to the pot.  Add pesto and tomatoes and toss to coat.  Add spinach and hot pasta water to help wilt.  Spoon into a bowl and top with Turkey Meatballs.


Turkey Meatballs

Taking the time to caramelize onions and fennel not only give the meatballs tremendous flavor but adds the necessary fat to prevent them from drying out.  'Cuz no one likes dry turkey balls.

1 lb ground turkey
1/2 large Vidalia onion, sliced
1/2 funnel bulb, sliced
1/2 stick butter
1 tsp olive oil
1 large egg, beaten
1/4 cup Parmesan
1/4 cup bread crumbs

In a small sauce pan, heat butter and oil over low heat until butter has melted.  Add onions and fennel and season with salt and pepper.  Cover with a lid to speed up the caramelizing process.  That's right...we're caramelizing these suckers.  Stir occasionally and be patient.  This takes about 30 minutes.  Once they have turned a lovely golden color, transfer mixture to food processor and puree until a smooth consistency.

Preheat oven to 400.  In a large mixing bowl, combine turkey, egg, cheese, bread crumbs, and onion/fennel mixture with your hands, until all ingredients are incorporated.  Using a small ice cream scoop to portion, roll turkey into meatballs and place on parchment lined baking sheets.  Bake for 25-30 minutes.

Food for the Road Weary

So here is how I did it.

Vietnamese Frittata

2 eggs

yo' left over rice noodles

4 green onions, chopped into 1/2" slices

1 tsp wasabi paste

salt and pepper

In a large bowl, beat eggs and wasabi paste together.  Add onions and noodles.  Combine ingredients well.  Heat 1 Tbl olive oil in a non-stick skillet over medium-high heat.  Add noodle mixture and mush around until flat.  Yes...that is the technical term.  Mush it.  Cook for about 4 minutes until brown.  Carefully flip frittata (or grab another skillet of roughly the same size and turn out frittata).  Cook for an additional 2 minutes.  Serve with spinach tossed with a dressing of 2 parts hoisin sauce to one part red wine vinegar.

Please forgive my appearance.  It has been my last week of summer vacation, and I refused to shave.  Plus, how hot do you look after traveling for 18 hours?

So I told her what she could do with her zucchini...

I had a "feeling famous" moment.

Yesterday, I received my first email question!  The moment was thrilling.  Reader mail!

I had visions of Oprah-esque magnitude. Dressed in age-appropriate casual chic-ness, trying not to give you my profile lest I should disappear from view (I would be skinny Oprah in this moment), and gazing directly into Camera One, I would address you, my best friend, saying, "Melinda from College Park, PA writes, 'I have a challenge for The Improvised Chef's Three Way.'"

I bet you do.  And you know I love a challenge.

"'It's probably an easy one, but I'm not that creative in the kitchen."

Stop.  Don't say that!

"My co-worker brought me a zucchini - a HUGE zucchini - and we have to figure out what to do with it so it doesn't go bad.  Any ideas?"

Well, Melinda in College Park, since this is a family show I am going to refrain from calling this Scott's Three Way with a Huge Zucchini.  It simply begs a law suit.  Instead I will make some small talk about how now is the time of year when zucchini seems to be taking over your garden like Audrey II, and, blithely and benignly, I will tell you exactly what you can do with that huge zucchini.

There is a ton of stuff you can do with America's favorite gourd.  As stated earlier, I love to grill and marinate the suckers.  It makes for great snackin' and impresses people on an antipasti plate.  (For the recipe, see Confession post).  My mom used to make zucchini bread which tasted like love in loaf form(and if she was at home instead of selfishly going on vacation I would post her recipe).  Throw it into a chilled soup with potatoes for a veggie summer supper, add fresh zucch to a salad with garbanzos, artichokes, hearts of palm and olives for a little Mediterranean feel, or you could make zucchini pancakes.

Chilled Zucchini and Potato Soup

For a vegetarian option, omit the stock and use water.  Whenever I use veggie stock in soup, it tends to take on a general vegetable flavor instead of focusing on the star veg.

2 Tbl olive oil
1 1/2 pounds zucchini, trimmed and chopped
1 medium yellow onion
1 clove garlic
1/2 cup white wine
1 medium Yukon gold potato, chopped
2-3 sprigs fresh thyme (string 'em up)
4 cups chicken stock
3/4 cup heavy cream
1 Tbl lemon zest
salt/pepper

In a large stock pot, heat olive oil and add onions.  Cook until tender, about 5 minutes.  Add garlic, thyme, potato and zucchini.  Cook for another 5-7 minutes until veggies are tender.  Add wine.  Once wine has reduced to half, add chicken stock and bring to a boil.  Turn down heat and simmer for 20 minutes until potato cubes are fork tender.  Remove from heat and take out thyme sprigs.

Using an immersion blender or working in batches with a food processor, whir that sucker until smooth.  Stir in cream and lemon zest.  Salt and pepper to taste.  Chill that bad lad until completely cool.

Sauteed Zucchini with Lemon over Penne

Contrary to my beliefs, not everything has to be a big production.  This is one of those KISS recipes (Keep It Simple, Stupid).  Easy, tasty and satisfying.

2 Tbl olive oil
1 1/2 lbs zucchini, trimmed and cut diagonally into 1/2" slices - it's prettier this way
Zest and Juice of 1 lemon
2 cloves garlic, smashed
1/2 cup fresh basil, chopped
1 pound penne
1/2 cup shaved asiago or pecorino cheese
1/4 cup toasted pine nuts (optional)
1 tsp red pepper flakes

Bring a large stock pot of salted water to a boil.  Once we have bubbles, add in the pasta and cook for roughly 7 minutes.

Once you have dropped the pasta, heat oil, garlic, and red pepper over medium high heat.  In a single layer, add zucchini to pan.  Cook until golden brown, about 4 minutes.  Flip zucchini to brown other side, about an additional 3 minutes. At the last minute, add lemon juice, zest and basil.  Toss to coat.

By this time your pasta should be ready to drain.  So drain it and return it back to the pot. Drizzle in a little olive oil and throw in that cheese.  Give it a stir. 

To serve, place cheesy pasta on plate and top with the lemony, basily zucchini and pine nuts.

Zucchini Pancakes

These babies are yummy and totally cheap eats.  Combine lemon juice, yogurt (or sour cream), and whatever fresh herbs you have laying around to make a nice little dippin' suace for them.

1 HUGE zucchini
2 carrots
1/2 medium yellow onion, chopped
1 clove garlic, minced
2 eggs
4 Tbl. flour
1/2 tsp baking powder
1/4 cup grated parmesan or asiago
1 tsp fresh tarragon, chopped
1 tsp fresh basil, chopped
1 tsp fresh parsley, chopped
salt n' pepper

Using a box grater, grate zucchini and carrots.  Transfer to a clean towel and squeeze out all moisture.  Imagine a particularly frustrating child's neck as you wring.  I do.  Place in a bowl with onions and garlic.

In a small bowl, beat eggs and add to veggies.  In yet another bowl (we certainly are using a lot of bowls), combine flour, baking powder, cheese, salt 'n pepper, and herbs.  Add to eggy vegetables and give it a good stir to combine.

In a non-stick pan, heat up canola oil until very hot.  Spoon in mixture, creating "silver dollar" pancakes and cook until crisp.  Flip 'em and do the same.  Drain excess oil on paper towels.