Corn and Avocado Salad

Warm weather is coming to Chicago.

I swear it is. 

This week, flowers started to bloom.  A giant glowing thing in the sky made an appearance.  And, little green things started to appear on tree branches.  If memory serves me, I believe they are called "leaves."  I'm in the mood for something fresh, fast, and uncomplicated.  And super tasty.

I love guacamole, so I played around with the idea of a chunky guac salad.  Here's what I came up with...

Corn and Avocado Salad

This salad comes together in a flash and utilizes one of the few veggies I buy from the freezer section:  corn.  As the season progresses and fresh corn appears in your market, try grilling the corn right on the cob for an extra boost of flavor!  Bulk this salad up with black beans and quinoa and serve it over spinach.

2 cups frozen corn, thawed
2 large avocados, cubed
1 sweet onion (preferably Vidalia), chopped
1 red pepper, ribs removed and chopped
10 oz cherry tomatoes, halved
1 jalapeño, seeded and minced
1/2 cup cilantro
2 limes, zest and juice
1 1/2 tsp cumin
1 tsp salt
2 tsp olive oil

Combine first seven ingredients in a bowl.  To make the vinaigrette, combine lime zest, juice, cumin, and salt in a bowl.  Slowly whisk in oil.  Pour over veggies and toss to combine.  Easy, peasy, cool breezy.

Mom's Taco Salad 2.0

One of my favorite dishes growing up was my mom's taco salad.

And, being a woman of Swedish decent from upstate New York, you know her recipe was muy auténtico.  Ground beef became delicioso taco meat thanks to the chemists at Old El Paso and their rust colored taco seasoning packet.  Iceberg lettuce, kidney beans, tomatoes, and onion were tossed together with almost an entire bottle of Thousand Island dressing (for a true south of the border taste) then topped with a pound of cheddar cheese and half a bag of crushed taco flavored Doritos.  Mmmm...yummy and olé.

Of course I would love this as a kid.  In fact, there are several adults I know now who would eagerly devour this concoction.  And need a side of defibrillator in between bites.

Challenge:  take a delicious taco salad and figure out how to make it healthier.

Replace ground beef with a flavorful combination of mushrooms, walnuts, onions, and garlic.  A combination of spinach, arugula, and Romaine replaces the bland iceberg lettuce now dressed with a fresh pico de gallo.  And, top off with shredded carrots instead of cheese.

¡Olé!


Meatless Taco Salad

16 oz crimini mushrooms, roughly chopped
1 cup onion (about 1/2 an onion), roughly chopped
1 clove garlic
1 cup walnuts
2 tsp olive oil
1 Tbl groun cumin
1 tsp coriander
1 tsp chipotle powder
a pinch of cinnamon
2 tsp Kosher salt
6 cups greens (Romaine, spinach, arugula, shredded cabbage if you like)
1 cup black beans, drained and rinsed
2 avocados, sliced
4 oz. cherry or grape tomatoes, halved
2 carrots, grated

For the pico de gallo

4 oz cherry or grape tomatoes, roughly chopped
1 clove garlic
1/2 cup red onion, roughly chopped
1 jalapeño, diced (ribs and seeds removed)
3 Tbl cilantro
1 lime, zest and juice
splash of red wine vinegar 
pinch of salt

In a food processor, combine mushrooms, walnuts, onion, and garlic and pulse until mixture is a chunky paste.  In a large skillet, heat olive oil over medium heat and add mushroom mixture.  Season with cumin, coriander, chipotle powder, and salt, stirring occasionally to prevent sticking. Cook until slightly browned, about 5 minutes.  Set aside and cool slightly.

To prepare the pico de gallo, combine all ingredients in a food processor and pulse until combined. This should be slightly chunky.

In a large bowl, toss greens, black beans, and 2/3 of the carrots with enough pico de gallo to coat.  Divide evenly on four plates.  Top greens with mushroom mixture, halved tomatoes, avocado slices, and remaining carrots.  Add more pico de gallo if you wish!

Unleash Your Inner Bobby Flay

So there I was, standing in the produce section of Devon Market, just soaking in the huge variety of the bounty before me.  Dandelion greens, purple kohlrabi, parsley root, mountains of herbs, chiles or all shapes and sizes and potency, tomatillos...

Tomatillos?  I don't think I have ever made anything with tomatillos.  I mean, I know I have purchased them before, but I don't think they ever made an appearance in a dish.  They simply met an untimely end, wasting away in the veggie drawer of my fridge.

I know that they are a relative of the gooseberry and are a staple in Latin American cuisine.  After taking stock of what I had at home and going through my rolodex of south of the border falvors, I Unleashed my inner Bobby Flay, grabbed a couple tomatillos, some limes, fresh cilantro, and some chiles and ran back to my kitchen.

Here is what I came up with.

Fast and delicious!

Spicy Black Bean and Red Cabbage Salad with Tomatillo Salsa

This fiber rich salad is tangy, sweet, and spicy, and it comes together in minutes.  You can control the heat level by removing the seeds from the jalapeño for a more mild flavor.

1 28 oz can black beans, drained and rinsed
1 cup frozen corn, thawed
1/4 head of red cabbage (about 1 1/2 cups), sliced into thin strips
1/2 red onion, minced
1 jalapeño, minced
1 medium shallot, minced
2 tomatillos, husks removed and coarsely chopped
2 cloves garlic, coarsely chopped
1 tsp cumin
2 tsp red wine vinegar
juice of 1 lime
2 tsp honey (or more to taste)
2 Tbl fresh cilantro, chopped
3 cups arugula
salt n' pepper

Combine tomatillos, jalapeño, shallot, garlic, cumin, vinegar, lime juice, honey and cilantro in a food processor.  Pulse until everything is incorporated but still a little chunky.  Season with salt and pepper.

Combine beans, corn, and cabbage in a large bowl.  Pour half of the salsa over and toss to combine.  Allow to sit for about 10 minutes so the dressing can be absorbed a bit.

In another bowl, toss arugula in remaining salsa (or enough to coat the greens).  Divide greens onto four plates.  Top each plate with the beans, cabbage, and corn.  Garnish with cilantro leaves.

Parsley...really?

I totally believe that parsley is perhaps the most underrated herb out there, but who knew that it would be so good for you?!

A little web digging, and I uncovered that parsley is an excellent source of Vitamin K (which promotes bone health and helps blood coagulate), a nice source of Vitamins C and A, and is rich in antioxidants.

Who knew?  I just thought it was tasty.

An extra bonus when enjoying this fabulous Curried Quinoa Tabbouleh!

Curried Quina Tabbouleh

Rich in protein and full of flavor, this dish comes together so quickly it will become one of your quick Go To Meals.  

1 cup quinoa
2 cups vegetable stock
3 garlic cloves, minced
1 tsp curry powder
2 cups parsley, finely chopped
1 cup mint, finely chopped
3 Roma tomatoes, seeded and finely chopped
1/2 cup English cucumber, finely copped
1/2 red onion, minced (about 3/4 cup)
15 oz garbanzo beans, rinsed and drained
juice of 1 lemon (plus 1 Tbl)
2 Tbl olive oil
salt and pepper

Rinse quinoa thoroughly.  In a medium pot, combine quinoa, stock, garlic, curry powder, and 1 Tbl lemon juice.  Bring to a boil.  Reduce heat and cover. Stir occasionally and keep covered until liquid is completely absorbed, about 20 minutes.

In a large bowl, combine parsley, mint, tomatoes, cucumber, onions, and garbanzos.  Fluff quinoa with a fork and add to the herbs.  Toss thoroughly with remaining lemon juice and olive oil.  Season with salt and pepper.  Chill before serving.

Feelin' Just Peachy

When I was 16, I shot my first commercial.

It was for a St. Louis based grocery store chain called Schnucks.  I know...unfortunate family name, no?  The spot was one of those "how many happy people can we show eating fruit in a minute" type situations.  It was spring time, and they were getting ready for the summer fruit push.

I had stumbled into the gig; a mother of a friend of mine was a food stylist on the shoot and they needed a few fresh faced teens to stage a car wash and laugh and eat peaches.  A lot of peaches.  I think I ate about 27 in an hour, while being squirted with a garden hose in a parking lot on a beautiful (and chilly) spring day.  We tossed peaches to one another, taking a bite and making smiley faces to the camera.

It took me a while to muster up the strength to eat another peach.  Like Prufrock.  Only younger.

Fortunately I have lifted my peach embargo and have been enjoying this seasons crop of particularly delicious fuzzy fruits of the South.  Last week, Jerre and I, mountain weary, traveled to St. Louis to celebrate my mom's birthday.  And we made this...

Roasting brings out the natural sugars and intensifies the flavors.

Roasted Peach and Red Onion Salad with Bitter Greens

The sweetness of the peaches and onions is balanced with the bitter bite of arugula and radicchio.  Soak the radicchio is cold water for 15 minutes or so to reduce some of the bitterness.  If it's fired up, try grilling the peaches, onions, and radicchio for a fun variation!

4 peaches (almost ripe - firm to the touch, but not quite soft)
1 large red onion
3 Tbl fresh tarragon, finely chopped (plus two whole sprigs)
5 sprigs thyme
4 cups arugula
1 cup radicchio, sliced into rounds
1 English cucumber
1/4 cup hazelnuts
1/2 cup orange juice
2 tsp rice vinegar
zest of 1 lime
4 Tbl olive oil, divided

Preheat oven to 425.

Slice each peach in half, removing the stone.  Slice into quarter and then into eighths.  Place on a rimmed baking sheet.  Slice onion in half through the fuzzy bulb end.  Remove outer skin and slice off most of the hairy end but not all.  This will hold your onion slices together.  Slice onion as you did the peaches, first into quarters, then eighths.  Add them to the peaches and drizzle with 1-2 Tbl oil and season with salt and pepper.  Toss to coat.  Scatter thyme and tarragon sprigs about the baking sheet and roast in the oven for 15-20 minutes until they begin to brown.  Remove from oven and set aside. Discard herbs.

On a smaller baking sheet, roast hazelnuts for 5 minutes or until fragrant. Remove from oven and set aside.

While the peaches roast, bring orange juice to a boil in a small saucepan and reduce by half.  Skim off any foam that may rise to the top.  When the juice has just about reduced, add the finely chopped tarragon and lime zest.  Set aside and cool slightly.  Add vinegar and slowly whisk in remaining oil until you have achieved your desired consistency. Season with salt and pepper.

Toss arugula, radicchio, and cucumber with the vinaigrette.  Divide among four plates, and top with peaches and onions and sprinkle with hazelnuts.

Embrace Your Bread

I used to be a carb counter, panicking at the slightest mention of bread or pasta.  For months I avoided sandwiches, potatoes, and delicious pasta dishes thinking that if I didn't consume any of these treats weight would just melt off.  Dr. Adkins really did a number on me.

Then, I got a grip.

Carbs aren't bad for you, in fact you need them for energy.  The key, as with everything, is in moderation and choosing healthy carbs like whole grain breads, veggies, and beans.

Although, sometimes you want to dig into something that is crunchy and bready and totally satisfying.

Panzanella is a traditional Italian bread salad comprised mainly of stale bread and tomatoes dressed with olive oil and vinegar.  With summer's abundance of garden veggies, I like to throw some different veggies and herbs into the mix to bump up the flavor.  Add leafy greens as well, but remember the bread is the star of the dish.

So Mangia! Mangia! and say, "Arrivedreci, Dr. Adkins!"

Panzanella

This is the best way to use up bread that may be past its prime.  The bright, fresh flavors of garden veggies and balsamic make for a filling variation on a traditional salad. Play around with different veggie combinations!

5 cups whole grain bread, cubed
2 tbl olive oil
1 clove garlic, minced
2 large heirloom tomatoes (or 1 pint cherry tomatoes, halved)
1 English cucumber, 1 inch slices
1/2 large red onion, sliced
1/3 cup oil cured olives, pitted and halved
1/2 cup basil leaves
1 cup baby spinach leaves

For the vinaigrette

1 clove garlic, minced
2 tsp Dijon mustard
2 Tbl balsamic vinegar
4 Tbl olive oil
salt n' pepper


Preheat oven to 450.  In a mixing bowl, toss together bread cubes, garlic and oil.  Season with a touch of salt, and transfer to a baking sheet.  Toast bread for about 5-7 minutes until golden brown.  Remove from oven and allow to cool.

For the vinaigrette, whisk together garlic, mustard, and vinegar then drizzle in oil.  Salt and pepper to taste.

Combine croutons, tomatoes, cucumber, olives, onion, and spinach.  Toss with vinaigrette, adjust seasoning if needed, and allow to sit for half an hour before serving.

It's Hot So Let's Get Pickled

Seriously.

Has it ever been this hot...ever?  Half of the country is melting away, and I am developing a seriously antagonistic relationship with my summer wardrobe.  How can you look cute when it's a gazillion degrees outside?

When it's this smeltering (that delightful combination of sweltering and melting), I tend to look for foods that help me feel cooler.  

I love all things pickled.  That bright and tangy splash of vinegar wakes up the senses and adds a ton of flavor to dishes without adding any fat.  I do a quick pickle on some red onions to add a bright note to tofu noodles for a super easy, non-cook meal that really satisfies!

Tofu Noodles with Pickled Onions, Cucumber, and Radish

Tofu noodles, which can be found in most Asian Markets, offer up a nice change to rice noodles or whole grain pasta.  Plus, you don't have to cook 'em!  Remember, tofu is a flavor sponge so allow the noodles to sit in a bit of the dressing while you chop!

Tofu noodles, 16 oz 
1 medium hot house cucumber
1 carrot, grated
5-6 radishes, sliced into matchsticks
Pickled Red Onion (recipe follows)
2 Tbl basil
2 Tbl cilantro
sesame seeds for sprinkling

Vinaigrette
2 Tbl olive oil
1 1/2 Tbl rice vinegar
1 tsp Dijon mustard
1/8 tsp sesame oil (really just a couple of drops)
1 Tbl honey
salt 'n pepper

To make the vinaigrette, whisk together vinegar, mustard, and honey.  Slowly whisk in olive oil.  Season with salt and pepper, and add a couple of drops of sesame oil for a darker flavor (optional).

Place tofu noodles in a large bowl and dress with half of the vinaigrette.  Set aside.  While the noodles soak, chop your veggies and herbs.  Add them to the noodles and toss with the remaining vinaigrette.  Chill until ready to serve (can be made an hour in advance). Garnish with sesame seeds.


Pickled Red Onions

These bright and tart little guys are fabulous in the tofu noodle salad, and they can transform any chilled steamed veggie (think broccoli, green beans, or cauliflower) into a beautiful side salad.


1 medium red onion
1 1/2 cup water
1/2 cup rice vinegar
2 whole star anise
1 1/2 Tbl pickling spice
1 bay leaf
4 whole cloves
2 dried red chiles
2 tsp salt
1 tsp honey

Slice onion in half, cutting through the hairy root end. Remove outside layer and discard.  Using a sharp knife, make thin slices toward the root end but not all to the root.  Once you have sliced the entire half, cut off root end.  What remains should be beautiful thin slices of onion. Set aside.

In a medium sauce pan, combine all ingredients and bring to a boil.  Add onion and simmer for five minutes.  Remove from heat and transfer to a glass bowl.  Allow to cool, cover with plastic wrap, and refrigerate for one hour.

Meatless Memorial Monday

For the past month I have been living in Chicago, separated from my Valentine and my pooch.  This week I made a mad dash back to Memphis for the Memphis Children's Theatre Festival, Memorial Day, and a blissful reunion with loved ones.

As I rolled in, my Boo told me that we have been invited to a BBQ this weekend and that he had volunteered me to bring something.  Like many Americans, and particularly Southerners, we choose to celebrate the holiday with the traditional Great American Grilling of Meat. Ummm...

Conundrum #1:  I don't eat much meat any more.

Conundrum #2:  I moved most of our kitchen to Chicago. 

Time to Improvise!

In the pantry:  northern white beans, cannellini beans, olive oil, rice vinegar.  And a can opener.

And thus the White Bean Salad was born.  Quick and tasty!

Comes together in minutes!

White Bean Salad


A great salad to bring along to any Memorial Day picnic!  Chop and Drop, and you can play around with different ingredients.  I would stick to your white veggies (cauliflower, radishes, diced daikon, even sliced pears or apples).

3 cups northern white beans, drained and rinsed
3 cups Cannellini beans, drained and rinsed
1 large fennel bulb, cored and thinly sliced
1 large red onion, chopped
1/2 cup chopped parsley
2 cloves garlic, minced
1 lemon, zest and juice
2 Tbl rice vinegar
1/2 cup olive oil
pinch of crushed red pepper
salt and pepper

For realz,  drop all of these ingredients in a bowl.  Dress with lemon, vinegar, and olive oil.  Season with salt and pepper and toss.  It's that easy.

A Raw Deal

As you know, I have been trying to eat healthier.  I love me some fruits and veggies. I've accepted quinoa into my life with open arms.  I live for my juicer, and I've even been able, for the most part, to abstain from cheese.  Or as I like to call is, "Nature's Candy."

I have embraced my new twigs and berries lifestyle.

However, the one thing that I can't really fully comprehend is the whole raw food movement.  I think I would miss the time over a saute pan or a stock pot taking in the delicious aromas that come from cooking.  What is a cold winter's night without a warm bowl of soup?  How can you resist a (black bean) burger?  Baked sweet potato fries? Strawberry rhubarb pie? Lasagna?!

However, I do understand that enjoying fruits and vegetables in their natural state maintains their vitamins and nutrients.  And, it's probably the healthier choice.  Someday, I may venture forth into the wacky world raw enchiladas and raw cupcakes (someone please explain this one to me).  But until that day, I will stick to enjoying some kale in its raw form.

Kale and Currant Salad with a Tarragon Honey Vinaigrette

Use this method as a base to improvise your own combinations.  Mangoes, oranges, fennel, slivered almonds, parsley, basil.  You get the idea. Play with your food!

2 large bunches of kale
1/2 cup carrots, grated
1/2 large red onion, thinly sliced
1/3 cup currants
1 lemon
1 tsp tarragon vinegar
1 clove garlic
2 Tbl fresh tarragon
3 Tbl honey
1/4 cup olive oil
salt 'n pepper to taste
pepitas or pine nuts to garnish

Remove stems from kale.  Grasp the stem, fold leaves over, and yank those suckers free!  Place leaves on top of one another and roll them into a "cigar".  Give them a coarse chop and transfer to a large bowl.  It will look like a TON of kale, but fear not!

Squeeze juice from one half of the lemon over leaves along with the vinegar, a splash of olive oil, and a sprinkle of salt.  With your hands, mash on the kale and squeeze it gently.  We are using the acid to help break down some of the fibers in the leaves.  The kale should reduce in volume by half, become bright green, and take on the slightest scent of bananas.  Crazy, no?

In a small bowl, whisk together the remaining lemon juice, garlic, and honey.  Slowly drizzle in the oil, whisking constantly to incorporate fully.  Add tarragon and season with salt and pepper.

Add carrots, currants, and onions to the kale.  Toss salad with dressing.  Cover bowl with plastic wrap and chill for at least 30 minutes.  When you are ready to serve, garnish salad with pepitas or pine nuts.

Some How To Tips

A couple of years ago, I received some cooking classes as a Christmas present, and I couldn't have been more excited.  As a self-taught kitchen ninja, I was chomping at the bit to learn some new tricks.  Especially knife skills. Years spent watching Top Chef has had me yearning to unlock the secrets of butchering delicious cuts of meat or filleting a swordfish or making a rose out of a radish.

So, when I arrived for my Evening in Tuscany Dinner, I was rearing to go!

Here is what I learned:

1) I don't play well with others in the kitchen. 
2) I have little patience for a lackadaisical tempo when food is involved.
3) I know a whole heck of a lot more than I thought.

So, filled to the brim with arrogance...I mean...confidence, I offer a couple of "How To" pieces of advice.

HOW TO CHOP AN ONION

Place the fuzzy root side down on your cutting board.  With a sharp knife, slice onion in half.  Hold on to said fuzzy end and slice off opposite side.  Peel back outer layer.  Now you have a something to hold on to. Make several slices in the direction toward the root but careful not to cut all the way.  This will keep it intact.  Steady the onion with the palm of our hand and make two to three horizontal slices through the onion creating a crosshatch pattern.  Holding on to the handle you have created, slice through the onion for a perfect chop!


HOW TO CHOP A MANGO

Mangoes have a large, almond shaped stone.  Place mango on its side so that the stone does not lay flat.  With a sharp knife, slice through the mango as close to the stone as possible.  With a paring knife, score the mango vertically and then horizontally, careful not to slice all the way through.  Invert the mango half so it looks like a nubby orange porcupine.  Slice out flesh with a sharp knife.  Woohoo!

HOW TO CHOP AN AVOCADO

Using a sharp knife, slice the avocado right through the center maneuvering around the pit. Separate into two halves.  Carefully whack the pit with the knife and pop it right out.  Starting at the edge, use a spoon and work around the avocado freeing the deliciousness from the skin.  You did it!

Now let's put those chopping skills to work!

"Confetti" Salad

This bright and satisfying salad is perfect for a summertime side dish or a light lunch. If corn is in season, by all means use fresh, but frozen works just as well in this recipe.

2 cups black beans, cooked
2 cups corn
1 mango, chopped
1 medium red onion, chopped
1 avocado, chopped
1 jalapeño, seeded and diced
1/2 cup cilantro, chopped
1 lime, zest and juice
1 tsp red wine vinegar
1 tsp cumin
healthy drizzle of olive oil
salt 'n pepper to taste.

There really is no cooking involved, just assembly.  Combine all of the ingredients in a bowl.  Dress with lime juice, zest, vinegar, and olive oil.  Season with cumin, salt and pepper.  Toss well.  Cover with plastic wrap and refrigerate for 20-30 minutes.  Blam!

Confessions of a Theatre Widow

When one is in a relationship with a theatre artist, one must reside oneself to frequent solitary evenings.  While the ones you enjoy the most are off being creative, you are left to be alone with your thoughts...or thought.

You are a theatre widow.

Or, if you are in the South, a thee-A-ter widduh.

To pass the time, you have folded all the laundry, answered emails, walked the pup, surfed the interweb, caught up on your TiVo, finished the great American novel, and called everyone you can think of only to be greeted by recorded voices because they too are in rehearsals.

*sigh*

There is only so much Battlestar Galactica you can watch in one sitting.

So instead of throwing yourself that all too familiar pity party, get cookin' instead and treat the ones you love to a post rehearsal, late nite supper!

You can still eat well, even though it's late.  Remember, food is not feed!


Roasted Beet and Grapefruit Salad

I just love me a beet.

If your beet greens aren't too tired, try throwing them into the mix!

Some spinach
Some arugula
3 beets
1 red grapefruit
1/2 red onion, thinly sliced
1 1/2 cups garbanzo beans
Pistachios
Goat cheese
Garlic, 2 cloves
Thyme bundle
Chili oil
Salt and pepper

Grapefruit Tarragon Vinaigrette (recipe follows)


Preheat oven to 450.  Trim and peel beets.  Using a sharp knife, cut beets into small cubes (about 1").  Transfer beets to a baking sheet along with the whole garlic cloves and thyme bundle.  Drizzle with oil and season liberally with salt and pepper.  Toss to coat and throw in the oven for 20 minutes or until beets are caramelized and tender.  Discard garlic and thyme, and allow to come to room temperature.

Slice each end off the grapefruit to give you a steady cutting situation. Using a sharp knife, remove rind and pith.  Segment the grapefruit and place in a bowl squeezing any remaining juice out of that sucker.

In a large bowl, toss greens, onions, and garbanzos in vinaigrette.  Transfer to individual plates and top with beets, grapefruit, goat cheese and a sprinkle of pistachios.


Grapefruit Tarragon Vinaigrette

This is a damn good salad!

Juice of 1 grapefruit
1 Tbl grapefruit zest
1 Tbl fresh tarragon
1 tsp tarragon vinegar
1 small shallot, diced
1 glove garlic, minced
1 Tbl stone ground mustard
3/4 cup olive oil
salt 'n pepper

In a small food processor, puree all of the ingredients excluding the oil.  With the motor running, slowly drizzle in oil.  Deliciousness.



Chilled Fennel and Carrot Soup with Tarragon

Once pureed the soup takes on a delightfully creamy texture (and not a drop of cream in sight), perfect for a late nite supper or as a first course for lunch.  Serve warm in the fall/winter months...it's tasty hot, too!

1 medium fennel bulb, sliced
8 medium carrots, peeled and diced
1 medium yellow onion, chopped
2 Tbl tarragon vinegar
1 1/2 Tbl tarragon
1 Tbl fennel fronds
4 cups chicken stock (or water)
Thyme bundle
2 Tbl olive oil
Salt 'n pepper

In a large stockpot, heat oil over medium flame.  Add onions, fennel, and thyme bundle and saute for 5-7 minutes.  De glaze with vinegar and reduce liquid by at least half.  Add carrots and cook for an additional 10 minutes until carrots begin to soften.  Add chicken stock and bring to a boil.  Cover and reduce heat.  Add fresh tarragon and fennel fronds and simmer for 10 minutes. Take off heat and discard thyme.

Puree soup with an immersion blender (or working in small batches with a conventional blender).  Pass soup through a sieve.  Chill for 2 hours.

Simplicity

No fuss.

Consider a spinach salad with strawberries, blackberries, and blueberries, thinly sliced red onions sprinkled with ricotta salata, basil, and tarragon dressed simply with olive oil and balsamic vinegar.

Are you considering?

I said, "Consider!"

My Butt Is Going to the Beach...

...time to bust out the salad.


Caesar Salad with Asiago Crisps

The addition of arugula and cherry tomatoes brighten up the flavor of the romaine.  The crisps just make it a party.

2 heads romaine lettuce

I know 'chovies aren't everyone's cup of tea, but try 'em! You'll like 'em

2 cups arugula
1/12 cups cherry tomatoes
12 anchovy fillets (3 for each plate)

For The Best Damn Caesar Dressing Ever

4 anchovy fillets (oil packed)
2-3 garlic cloves, chopped
1 egg
1 tsp Dijon mustard
1 tsp capers
1 lemon, zest and juice
1 1/2Tbl Worcestershire sauce
a couple of dashes of hot sauce (I like Chipotle Tabasco)
ground pepper to taste
3/4 cup olive oil
 
In a small food processor, combine all ingredients except for oil. Mash it up good, until garlic, capers, and anchovies have become a paste. With the motor running, slowly add oil until dressing has thickened.  Pour over torn romaine and arugula.  Toss to combine.  Plate salad and top anchovies, tomatoes, and crisps.

For the Asiago Crisps


1/2 cup Asiago cheese, finely grated
Yields 12 crisps

Preheat oven to 375.  Line a baking sheet with parchment paper or Sil-pad.  Arrange cheese in about 1" mounds.  Be sure to space them out as they will spread when you bake them.  Place on the middle rack of the oven.  Cook for about 5 minutes or until golden brown.  Carefully remove from baking sheet using a spatula, they will be warm!  If you are feeling fancy, try laying them over the handle of a wooden spoon while they are still warm to create a fluted shape.

'Tater Salad Revisited

As a kid, my mom was always in charge of bringing a salad to any church potluck.  Seven Layer salad, Caesar salad, some weird sort of Asian inspired thing with La Choy Chow Mein noodles in it (you know, to give it some crunch)...you name it, ask and Phyllis shall provide.

And she would provide it in the biggest Tupperware container my seven year old eyes had ever seen.  I mean this thing could hold a baby.  And not one of those Cabbage Patch Preemies, either.  I'm talkin' big enough to hold that unfortunate smoking baby big.

Okay.  So maybe not that big.

And someone should smack that baby's parents.

Anyhoo...

My fave was when my sweet mother would fill up that tub with her old school potato salad.  Good ol' Idaho Russets, finely chopped red onions, crunchy celery, and chunks of hard boiled eggs (why do all old school recipes have hard boiled eggs?)...all bathed in Hellmann's mayonnaise and a liberal sprinkling of Lawry's seasoned salt.  It was the most delicious, heart attack in a bowl I had ever eaten.

Well, summer is here, and, while I no longer attend church potlucks on a regular basis, it's always nice to revive a classic and put a new spin on it.  You never know when a potluck might pop up.

Now if only I could get my hands on that Tupperware...

Caramelized Onion 'Tater Salad 
or
Red, White, and Blue (ummmm...Purple) 'Tater Salad

'Tater Salad! with turkey cheeseburgers and asparagus.

I used a medley of red, purple, and Yukon gold new potatoes.  Feel free to use just one variety.  I do recommend using the smaller, new potatoes.  They'z prettier.  Having a hard time finding peppadews? Check out the salad bar!

2 1/2 lbs new potatoes, washed and quartered
2 cloves garlic
1 bay leaf
4 celery stalks, chopped
6 green onions, chopped
1/4 cup peppadew peppers
1/4 cup parsley, chopped
2 Tbl basil, chopped
2 sweet Vidalia onions, sliced
2 Tbl balsamic vinegar
4 Tbl. butter
2 Tbl olive oil

Dressing
3/4 cup low fat Greek yogurt
1/4 mayonnaise
2 Tbl Dijon mustard
1 Tbl rice vinegar

In a large saute pan, heat butter and oil over a low flame.  Once melted, add sliced onions and cook them slowly, stirring occasionally, to bring out their natural sugars. When the onions have cooked down and are a beautiful golden caramel color, crank up the heat briefly and de glaze the pan with the balsamic vinegar, allowing it to reduce.  Remove from heat and set aside.

While the onions begin to cook down, get out a big ole pot and scrub them 'taters up good.  Slice them in half, then into quarters.  Dump 'em in the pot and cover with cold water.  Throw in the garlic cloves (whole), bay leaf, and season water liberally with salt.  Cover the pot and place on a high flame until they boil.  After they come to a boil, remove lid and simmer for about 5 more minutes until done.  A fork should slide easily into the potatoes, but they should still have a little bite to them. Drain potatoes and discard bay leaf and garlic.  You don't want to bite into that.

In a small bowl, combine yogurt, mayo, mustard, and rice vinegar.  Set aside.  While everything is cooking away, prepare the rest of the ingredients for the salad.  While the potatoes are still warm, combine all ingredients and toss with the dressing.  Allow to come to room temperature and refrigerate for at least an hour.  Season with salt and pepper.

If you like a creamier salad, add a touch more yogurt.

Day 2: Spinach Love

The salad days of summer are over for this teacher and foodie.

Those bygone days of languishing in the kitchen, concocting delicious creations for friends and family are through.  Now is the time of angst, drama, homework, and stress.

And the kids have issues, too.

So my salad days have now turned into salads for lunch, simply because I have figured out the administration's evil plot to fatten up the faculty with donuts, cookies, and cakes:  one cannot make a break for it if one is schlepping around considerable heft.

Today I offer up a delightful spinach and arugula salad with chicken.  It satisfies and keeps you spry if, in the words of Ally Sheedy, "you gotta jam."

Enjoy.


Spinach and Arugula Salad

ummm...let's see...

Spinach
Arugula
1 delicious chicken breast
some sliced red onion
a few pistachios
some dried pomegranates
crumbled blue cheese
Basic Balsamic Vinaigrette, recipe follows


Dump all of that goodness into a Tupperware container, and toss with the dressing when it's chow time.


Basic Balsamic Vinaigrette


2 Tbl Dijon mustard
1/4 cup balsamic vinegar
1 tsp dried basil
pinch of crushed red pepper
3/4 cup olive oil
salt/pepper


Combine mustard, vinegar, basil, red pepper, salt, and pepper in a bowl.  While whisking, slowly drizzle in oil.

Day 1: I Love Aarti

As stated earlier, I want to be the next Next Food Network Star.

In the meantime, I am truly thankful that our gal Aarti Sequeira has joined the ranks of the culinary superstars.  Or at least, the ranks of the televised superstars.  Aside from the fact that she makes Indian food sound safe and easy and that she is so gosh darn ah-dor-ah-blay you just want to slap on a sari and chow down on some palak paneer with her, she, like your dear Improvised Chef, is a fellow Northwestern Wildcat.  What's not to love?!

And you would be stupid not to try her Massaged Kale Salad from the debut episode of Aarti Party.  Super easy to make, this simple salad of kale and mangoes is full of flavor and simply screams out summertime goodness.  It's so tasty in fact that I turned my regular batch into a double as soon as I tasted it, serving it with last night's grilled salmon.  The remainder became my lunch with the addition of the grilled chicken.

I apologize for no food photo.  I got so excited about lunch that I forgot to take one.

Barbuto Redux

I'm pretty much a geek who goes completely mental when I am in the presence of a "star". Historically, when the occasion arises that I am near someone who is remotely famous, something in my brain transforms me into a complete blathering idiot who will undoubtedly say, and do, something really stupid. For example, I was fortunate enough to be working a benefit for a young, up and coming idealist running for the Illinois senate. His name was Barack Obama. I was introduced to him, shook his hand, and declared, "Your hands are really soft." Sigh. I wish this was not true of myself, but, alas, 'tis my burden.

A few weeks ago, I was in New York for the opening of J's show, Sister Myotis' Bible Camp. It had been quite some time since I was in the Big Apple, and I forgot how celeb sightings are rather common place. Look! There's J Lo and Marc at the Puerto Rico Day parade. No problem. It's Kristin Chenowith! She's so tiny, but nothing was said. There is Bobby Moynihan from SNL...several times...I guess he lives in the neighborhood of our sublet. After the third sighting, a simple, "I like your work" and all is fine.

Then, on J's day off, we hit the Village. Determined to find the best New York late afternoon lunch experience, we wander. And wander. And get a little cranky with each other. And we wandered up to the Meat Packing district. "Look," J said. "There's Barbuto! That's...oh, what's his name...Santa Claus...from Top Chef Masters..."

"Jonathan Waxman?! The Cooking Jedi?! Let's go!"

There were about four others in the restaurant and we get a table outside. There is sparkling water, olives, and a delightful menu at what was to be my first celebrity chef restaurant experience. J ordered the best roasted chicken I have ever tasted. I chose a spicy steak salad, and we shared roasted fingerling potatoes and sauteed greens. Conversation was witty, and we looked cute.

And then I looked to my left.

Sitting blithely at a table with two of his sous chefs...was HIM. Obi Wan Kawaxman in the flesh. I start to vibrate. "I want a picture."

"No. You will not take a picture."

"But I want one."

"No," J replied calmly, using a tone one usually reserves for the criminally insane.

"But..."

"No."

I enjoyed the rest of my salad and picked at J's chicken carcass silently with a steady and focused eye on the table two to my left...waiting for that moment when The Waxman would notice the complete bliss with which I was savoring his food and he would politely excuse himself from his daily meeting, come over to our table, and state, "You know how to appreciate good food! Come. Work with me. Let me teach you what I know, young paduan."

But, no.

There was a brief moment when J used the facilities and I thought about bribing the server into finagling a photo with the man, but J peed with unusual speed that day so no such arrangement was agreed upon. The only thing that remained was a full belly, a beautiful day in NYC, and a wonderful memory with my valentine.

What follows is my attempt to recreate the dish created by a man who is filled with the Culinary Force. While it's not quite as accurate as what I enjoyed (truthfully, I don't remember what exactly was in the salad...The Waxman channeled a Vulcan and erased my memory), what I improvised is pretty darn tasty with a nice heat that doesn't finish too overwhelmingly. Perfect for a summer night. Be sure to soak the peppers or your brain may explode. Unless you're into that kind of thing

Spicy Steak Salad

1 pound flank steak

2 tsp ground cumin

2 tsp ground coriander

salt

ground pepper

5 oz arugula

1/2 cup chopped parsley

1/2 cup chopped cilantro

1/4 red onion, thinly sliced

2 jalapenos (I don't know how to do that little n-yeah thing)

shaved pecorino to taste (I'm a cheese lover and it don't take much)

Spicy vinaigrette (recipe follows...I've always wanted to write that)

Preheat a grill pan over high heat. In a bowl, combine cumin, coriander, salt, and pepper to create a delicious spice rub. Drizzle steak with olive oil and sprinkle half the rub on your meat. Rub your meat. Flip that bad lad over and do the same. Once that pan is hot, slap your meat onto it and don't touch it for 7 minutes. While it's cooking, drizzle with oil, sprinkle with the rub, and rub your meat once again. I know it seems early but it's okay. You love your meat. At 7 minutes, flip it over and let it cook for another 5 minutes. Don't touch the meat. This should get you to a great medium rare. Remove from heat and tent with foil, allowing it to rest.

Once you have the steak on the grill, slice jalapenos in rounds, pushing out seeds. Place peppers and onions into a shallow bowl of cold water to take the edge off. While meat is resting, drain pepper and onions and combine with arugula, parsley, cilantro, and cheese. Dress salad with half of the vinaigrette. Arrange salad on plate. After about 5 minutes, thinly slice meat against the grain and serve on top of the greens with roasted potatoes. Enjoy.

Spicy Vinaigrette

2 garlic cloves
zest and juice of 1 lime
1/4 cup red wine vinegar
1 Tbl Dijon mustard
3/4 cup olive oil
1 tsp ground cumin
1 tsp ground coriander
just shy of 1 tsp of cayenne pepper
1 tsp pomegranate molasses
2 tsp fresh cilantro, chopped
pinch salt

In a small food processor, combine all ingredients except olive oil until garlic and cilantro has been good and mashed up. With the motor running, slowly add oil. Spicy and delish!

Roasted Potatoes

The Waxman used fingerling potatoes, however my grocery store did not have them this evening (it is Memphis after all). Pearl Yukon Gold potatoes sliced in half worked just as well.

Taters

Olive oil

Salt

Pepper

Preheat oven to 400. On a baking sheet, line up those spuds (I used about 5 taters per person)
drizzle with oil, salt, and pepper. Give 'em a good toss and pop in the oven for about 30 minutes.

NOTE: I took pictures of this glorious meal, however I cannot figure out how to turn off my flash so every thing looked like culinary mug shots. Will try to get a grip on the photo elements as I go along.