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!

Late Summer Soup in the Springtime!

I try my best to eat seasonally.

Okay...so I try to convince myself that I eat seasonally.

But sometimes, I want to jump the gun on some summertime love, and I just need to make this soup:  a velvety combination of roasted red pepper and eggplant so decadent you would think there was cream in it.  And it's easy, peasy, cool breezy.

And, I promise, I will try to do better about eating with the seasons.

Roasted Red Pepper and Eggplant Soup

Take the time to roast your own peppers. Quite often the jarred peppers are in a brine and can add to the salt content.  Wow...that sounded so responsibly healthy.

1 large eggplant
3 red peppers
1 red onion
2 cloves garlic, chopped
1 1/2 Tbl cumin
thyme bundle
1 bay leaf
4 cups water (or chicken stock)
salt 'n pepper 

If using an electric range:
Preheat oven to 450.  Arrange the whole peppers and eggplant on a baking sheet and let those suckers roast for about an hour.  The eggplant should look a little deflated and the peppers should have a char.  If there is no char, remove eggplant and broil the peppers for 10 minutes. 

If using a gas range:
Turn on three burners to a high flame and place peppers directly on the flame.  Char the peppers on all sides, turning frequently with tongs.  Preheat oven to 450.  Roast whole eggplant on a baking sheet for one hour.

Once the skin has blackened, place peppers in a bowl and cover with plastic wrap for 15 minutes to let them sweat it out.  To remove the charred skins, simply rub them off with your hands.  Remove seeds and coarsely chop, reserving any liquid. Slice eggplant in half, and scoop out flesh.

In a large stockpot, heat oil over medium heat.  Add chopped onions and garlic.  Saute for 5 minutes.  Add cumin and thyme bundle, and continue to cook for 1-2 minutes until fragrant.  Add peppers and eggplant, and allow the flavors to marry for a few minutes.  Add liquid and bring to a boil.  Reduce heat and simmer for 15 minutes.  Remove soup from heat, discard thyme and bay, and puree.

If your feelin' crazy, add a dollop of goat cheese on top when serving.

Beet It!

Growing up, I hated beets.

And rightfully so.  My kind, sweet mother would feed us those horrid little suckers right out of the can or she would boil them even further.  The result was a nasty, tinny glob of redness that would have me sitting at the table praying that the dog would move just a bit closer so I could drop them to the floor.  Then again, even my pup had taste.

It wasn't until I had done growed up that I realized how delicious these ruby colored bulbs of joy could be.  Sweet and slightly earthy tasting, beets are great to added to a salad, used as a star ingredient in a soup, or roasted up as the main event.

Since you're going meatless anyway, why not try roasting up some fresh beets tonight...

Roasted Beets with Pistachio, Blueberry and Rosemary Pesto

So yummy.  So good for you, too!

This bright "pesto" is a great pairing with the beets.  Try serving with sauteed beet greens or a simple arugula salad with balsamic to make it a meal.


1 1/2 lbs beets
1/4 cup pistachios
3 oz dried blueberries
1 garlic clove
2 Tbl fresh rosemary
juice of 1 lemon
4 Tbl olive oil

Preheat oven to 425.  Wash beets thoroughly and remove stems. (You can saute up those greens with a bit of garlic and balsamic...yum!)  Wrap beets securely in aluminum foil and place on a baking sheet. Roast those bad boys for about 45 minutes. 

In a food processor, combine pistachios, blueberries, garlic, rosemary, and 2 Tbl olive oil.  Pulse until coarsely chopped.  Transfer to a mixing bowl and stir in lemon juice and remaining 2 Tbl oil.  Season with salt and pepper.

Remove beets from oven carefully as some beet juice may have escaped the foil.  You are so happy you put them on a baking sheet now, aren't you? Allow beets to cool until they are easily handled.  Rub beets to remove skin. Your hands will look like a very special episode of Dexter.  Slice beets and top with pesto.

If you are feeling truly madcap (Nicole...ignore this part), serve with the tee-tinsiest bit of (Nicole...look away) goat cheese (I had to!).

Gettin' Pickled

For the past three months, I have been traveling far too much.  I know, I know...poor me.  But the thing about traveling, it means that I am away from my Valentine, away from my pup, and away from my kitchen.

It may seem strange, but I literally go into cooking withdrawal.  I get into such a state that all I can think of is getting in the kitchen and whipping something up.

And yesterday I wanted to get pickled.

Spicy Pickled Carrots

These bright and spicy little snack treats are super easy to make and way tasty.  They make a great accompaniment to a sandwich and spice up an antipasti platter.

1 lb carrots, peeled
1 1/2 cups water
3/4 cup apple cider vinegar
2 garlic cloves
5 dried red chiles
3 bay leaves
2 tsp ground cumin
2 tsp kosher salt
2 tsp whole black peppercorns
1/4 cup honey
8 sprigs dill

Peel and slice carrots in small sticks.  Stand carrots up in a large mason jar and add dill.

Combine remaining ingredients in a saucepan and bring to a boil.  Pour pickling liquid over the carrots and seal the jar.  Once cooled, refrigerate for at least three hours.  Enjoy!

*If you can find those cutesy, little baby organic carrots, slice off the greens and pickle whole.  It makes for a pretty little presentation.

When Life Gives You A Whole Lot of Suck...

Make grapefruit marmalade.

This one's for Winnie.

Grapefruit Marmalade


Bold, sweet, and tart.  Like my beloved Winnie.

2 red grapefruit
5 navel oranges
2 lemons
5 cups sugar
1/4 cup light corn syrup (I know...it's bad for you.  But it keeps everything from crystallizing.)
8 cups water

Using a sharp knife, carefully slice fruit into thin, thin, thin wedges.  I'm talking as thin as you can possibly make them, removing any seeds and reserving all of the juices.  Place fruit in a large stock pot and add water, sugar, and corn syrup.  Bring to a boil, stirring frequently to prevent sugar from burning.  Once you've reached a boil, reduce heat to medium low.  Simmer for about an hour and a half, stirring occasionally and removing any froth that rises.  The liquid should reduce by half.  Return to high heat to finish this off.  Once the marmalade reaches 220° it's done.  Place in sterilized canning jars.  Yields about 3 cups.

Great hostess or holiday gift!

Flavor Sponge

Tofu.

Gross, right? 

No, I say!  No! 

Dear lord, I sound like a lesbian.

This little spongy block of bean curd is low in calories, high in protein, and takes on flavor like no bodies business. You just gotta know how what to do with it.  Since it originated in China, you are best off using Asian flavors to...er...flavor it.

Try this for a satisfying light lunch with the gals. 

Now I sound like a country club, soccer mom.

I need help.

Delicious lesbian food.

Grilled Spicy Tofu with Asparagus

Marinating tofu is a great way to fill it with deliciousness.  Make sure you give yourself time to allow it to dry out (as it is packed in water) and time to marinate (replacing the water with tasty love).

1 16 oz block extra firm tofu
2 Tbl soy sauce
1 tsp Thai chili paste
1 tsp honey
1/2 tsp fish sauce
1 tsp Dijon mustard
1/2 tsp sesame oil
1 Tbl freshly grated ginger
1 garlic clove, minced
1 bunch asparagus, trimmed

Remove tofu from water and drain between a clean dish towel or several layers of paper towel, applying pressure occasionally.  We are trying to get all of the water out.  Replace towels a couple of times.  This can take about 20-30 minutes.

In a small bowl, combine marinade ingredients and whisk together.  Remove tofu and slice into eight pieces, roughly 1 inch wide.  Place in marinade for 20 minutes, tossing half way through to make sure each piece is evenly coated.

Heat a lightly oiled grill pan over medium heat.  Add tofu and cook until grill marks appear flipping once (about 4-6 minutes) until heated through.  If your pan is large enough, add asparagus at the same time.  Before removing from heat, drizzle asparagus with marinade.  This will smoke up a bit, thanks to the sesame oil and honey. 

Serve tofu over asparagus. 

Then go do arts and crafts.  Make a candle or protest something.  You know, lesbian stuff.

Late Nite Snack

Last night, J and I took in a show with a friend.

We then went for drinks.

We then needed food.

So simple.  So tasty!

Vi-Oh-Lay!  Edamame with Thai Basil Pesto!  A perfect late nite bite.