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Searching for Simple Sides

20 Nov

Cauliflower Gratin | Barefoot Contessa

If you’re like me and scrambling to finish your menu for Thanksgiving, time is running out! I’ve searched out a few recipes to share. Due to limited time, I’m sharing the links to ones I’ve found online, rather than typing up my own recipes, but hopefully you will enjoy them nonetheless.

Cauliflower Gratin from Barefoot Contessa. Since more nutrients are retained by steaming vegetables rather than boiling them, you may want to consider modifying the recipe (you could steam the florets a day ahead too).Try to avoid ground Nutmeg from the spice rack–it’s really much better adding freshly grated Nutmeg! I also suggest using Japanese Panko Bread Crumbs for extra crunch.

Pan-Roasted Balsamic Onions from Martha Stewart. This recipe includes Leeks, but as much as I love Leeks, I think I’ll substitute Shallots so they’ll fit more easily on everyone’s plate. Shallots will also take up less space than Leeks in a very full refrigerator and can be stored in a cool pantry. Adding a touch of honey or brown sugar would help caramelize them too.

Lemony Brussels Sprout Slaw from The Minimalist. I like the idea of having a raw side dish. It’s one less pot or pan for the stove or oven, plus it’s light and refreshing. The addition of apple in this recipe adds a pleasant sweet note. I think I’ll use Parsley instead of chopped Mint–one less ingredient to buy, plus I’ll be chopping Parsley for Stuffing. To shred the Sprouts, use your food processor with the slicing blade or a hand Mandolin. I do love roasted Brussels Sprouts, but the best technique involves cooking them a very high oven (500 degrees) which means you have to keep your eyes on them so they don’t burn, and with everything else going on in the kitchen during the final 30-60 minutes before getting ready to serve, I don’t want to worry about that…

Chipotle Smashed Sweet Potatoes from Alton Brown. I would use a bit of caution and hold back on the amount of Chipotle Pepper, adding it to taste. A touch of Heavy Cream or Crème Fraîche, or perhaps 1-2 Tablespoons of Maple Syrup would also be good additions.

And last, there is the Cranberry Sauce…there are so many options here. You can’t go wrong adding some Orange Juice or Zest. Try a dash of Chinese Five-Spice Powder which typically includes Star Anise, Cinnamon, Cloves, Sichuan Pepper and Fennel. I like to mix Whole Grain Mustard into my sauce which makes it a perfect pairing for a Turkey Sandwich the next day. If you go that route, consider saving some of the Cranberry Sauce separately, before adding the Mustard, since it’s tasty to layer into a Yoghurt and Granola Parfait.

Do you have any favorite Sides for Thanksgiving? Share your ideas!

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Thanksgiving 2011 – SiriusXM Radio and Martha Stewart Cookbook

18 Nov

Thanksgiving 2011 – SiriusXM Radio. This link is for the free cookbook offered from Martha Stewart and SiriusXM Radio. You can download it from your computer. Enjoy and Happy Thanksgiving!

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Scrumptious Salads for Thanksgiving

12 Nov

The photo above is a Frisee & Arugula salad with Walnuts, Fourme D’Ambert and Dried Apricots from the recently opened Broadway by Amar Santana (former Executive Chef of Charlie Palmer) in Laguna Beach. Very tasty!

What I love about salads is that you really don’t need a recipe, so I hope you won’t be upset that I don’t give you a specific one. Think about a few components, and then compose!

First of all, for the base of the salad, this time of year, I especially like using Escarole, Arugula, and Belgian Endive. I enjoy their slightly bitter and peppery flavors. Of course, Spinach is great year round and easily accessible. It’s nice to toss in a bit of Radicchio for color, or thinly shaved Fennel for crunch.

Next, think about what pairs well with these type of greens or in the case of Radicchio, the lovely magenta leaves…

Fruits that are in season are perfect to pair with them. Here’s a list of options:

  • Figs
  • Pears
  • Apples
  • Tangerines
  • Oranges
  • Grapefruit
  • Persimmon (the Japanese Fuyu Persimmon, available at farmer’s markets, is best for slicing–do not use the Hachiya as it’s too soft)

Dried Apricots, Cranberries, Cherries, Dates, Figs, or Golden Raisins are also tasty alternatives.

Cheese is another wonderful component to add to a salad. I am particularly fond of Blue cheeses like Gorgonzola, Roquefort and Cambozola. Shaved Parmesan is another great one to add, as a garnish. Using a vegetable peeler works the best!

A handful of Nuts or Seeds mixed in or tossed on top is not only healthy, but delicious! Try any of the following:

  • Walnuts
  • Pecans
  • Hazelnuts
  • Pistachios
  • Sunflower or Pumpkin Seeds
  • Cashews or Sesame Seeds are nice if you’re doing an Asian dressing

Speaking of dressing, I prefer my vinaigrettes on the sharp side. You can’t go wrong with the traditional French ingredients (Dijon Mustard–1 teaspoon, a small Shallot–finely minced, 2 Tbsp Red Wine Vinegar–I like Sherry Vinegar the best, a good pinch of Sea Salt and a few coarse grinds of Black Pepper, and 6-8 Tbsp Extra Virgin Olive Oil).

If you’re interested in changing the flavor a little, remember freshly squeezed Lemon, Lime or Orange Juice, Nut Oils, a dash of Soy Sauce or Sesame Oil, Apple Cider or Rice Vinegar, grated Ginger or Garlic, Honey, fresh Herbs like Parsley, Tarragon or Chives, dried Herbes De Provence and lastly, Truffle Oil–one of my favorites.

Of course there are all kinds of other options to add into your salads. Radishes are always nice for a bit of color and Celery, which is often underappreciated, is another good one for adding texture. Crispy bits of Bacon or Pancetta–need I say more?

The next time you make a Spinach salad, try adding Mushrooms, grated hard-boiled Egg and Sunflower Seeds.  Shaved Fennel, sliced Mushrooms and shaved Parmesan with some Lemon juice and Olive Oil is another nice combo.

I could go on and on, but as you can tell, the possibilities are endless!

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Easy & Elegant Appetizers for Thanksgiving

5 Nov

Thanksgiving is less than 3 weeks away so it’s time for me to start doing a bit of menu planning. Every year, I tell myself “keep it simple!” but for someone who enjoys being creative in the kitchen, it’s hard not to go overboard when I’m entertaining for people I love. But of course, I want them to be hungry for dinner!

Below are a few ideas I have in mind…

Smoked Salmon with Black Pepper Potato Chips and Lemon Crème Fraîche from Bon Appetit

Blue Cheese and Walnut Spread from Martha Stewart. I think I’ll serve it with Celery sticks and sliced Apples, in lieu of crackers, to keep it light.

And last,  my own version of Tomato Olive Tapenade on Zucchini Rounds, inspired by a Vitamix Raw Food Recipe:

  • 1 small jar of Sun-dried Tomatoes in Olive Oil (Trader Joe’s has a good one)
  • 3/4 cup of Kalamata Olives, pitted
  • 1 Tbsp of Capers
  • 1 small clove of chopped Garlic
  • Fresh Basil leaves (approx. 3 sprigs)
  • Juice of 1/2 Lemon (zest the Lemon before juicing and use it for garnish)
  • Black Pepper to taste
  • Zucchini, sliced into 1/4 inch rounds

Place all ingredients except Zucchini into your Vitamix or food processor and blend until creamy (if it’s too thick, you can add a little Extra Virgin Olive Oil, water, or some of the brine from the jar of Capers). Top your Zucchini rounds with the Tapenade and garnish with some Lemon Zest.

I’ll probably make the Blue Cheese Spread and Tapenade in advance for convenience.

Next, what to make for the sides? I’ll keep you posted!

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Hot, Steaming, Pumpkin Spice Coffee

25 Oct

I just love this time of year when the leaves start to turn, and the air is fresh and crisp. I start digging in the closet for warmer sweaters, thinking about heartier recipes, and planning what to do with Pumpkins around Halloween. Pumpkin Pie comes to mind, and along with that, one of my favorite “go-to” spice blends, Pumpkin Pie Spice.

You might enjoy a Pumpkin Latte at Starbucks, but my quick version (without any pumpkin puree) can be made at home for a fraction of the price. Try to find Organic Pumpkin Spice and buy in bulk if you can find it so it’s more affordable…

For every cup of coffee you are brewing, add 1 Teaspoon of Pumpkin Pie Spice to your coffee grounds. I like to mix it into the grounds but you may sprinkle it on top as well (or alternatively, stir 1/4 to 1/2 Teaspoon directly into your brewed cup of coffee–it will float but eventually sink after frequent stirring).

Proceed with brewing your coffee in whichever way you normally make it (Drip, French Press, etc). The sweet-scented flavor will seep into the coffee. You could also add a 1/2 Teaspoon of Vanilla per cup of coffee–I prefer mine without.

If you really want to indulge, whip up some Heavy Cream and add a dash of the Spice blend and/or Vanilla when whipping it, then spoon a big, fluffy dollop in your mug (sweetener is optional, but in my opinion, you really don’t need it and saves on calories).

The warmth of Cinnamon, Ginger, Cloves and Nutmeg will definitely put a smile on your face when you start your day! I hope you’ll try it. It’s delicious!

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Tomatoes from Verdure Farm

9 Oct

Although we had rain last week and our Summer seems nearly over, in Northern California, it’s still possible to find delicious tomatoes such as these from Verdure Farm in Healdsburg, as well as in the local Farmer’s market (and in your backyard if you are lucky!).

If you’re in the North Bay/Sonoma County, take a scenic drive up to 2476 Westside Rd. (a few minutes south of Downtown Healdsburg). I like to take to some empty egg cartons and then fill them up with the tomatoes. They’re useful while traveling, seem to store well in the paper cartons and nicely protected from getting bruised. Verdure Farm also sells squash, melons, eggplants, and pears, depending on what’s ready to harvest.

One of my favorite things to do with the really ripe tomatoes is to cut them in half, through the “equator”, and grate them on a box grater, making a delicious fresh sauce. Or, if you’re not interested in canning or pressed for time when they’re getting too ripe, whole tomatoes also freeze quite well (I’ve heard some people suggest you cut out the stem but I don’t–it’s optional in my opinion). Place 1 or more tomatoes in a tight sealing container or zip top plastic bag. They’ll keep for a couple of months and work perfectly for soups, stews, and sauces. Now is the perfect time to stock up so you’ll have a better option over the tasteless ones in the supermarket.

RECIPE: Into a bowl, grate the cut side until all you have left is the skin (toss that or save in the freezer to add flavor and color to a stock, then strain it or scoop it out). I find that keeping my hand flat while pressing the tomato on the grate helps avoid grating my knuckles. Ouch! Season to taste with fresh garlic (ideally, grated on a Microplane) Salt, Pepper, a drizzle of Extra Virgin Olive Oil, and fresh Basil and/or Oregano (or even minced Jalapeno Pepper if you like a little heat). It’s delicious on pasta like Angel Hair, roasted veggies, scrambled eggs, or adding to a vinaigrette!


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Monterey Bay Aquarium Seafood Watch

7 Oct

You’ve probably heard that seafood is healthy for us and should be part of our diet (although there are some concerns about elevated levels of Mercury in certain fish, like Tuna and Swordfish). The Monterey Bay Aquarium provides valuable information about seafood recommendations to promote sustainability. They offer a seafood watch program suggesting what seafood to buy and what seafood to avoid. Download the pocket guide or get it on your iPhone or Android via Apps.

One sustainable fish is the Anchovy. You probably love ’em or hate ’em! If you like them but haven’t tried Anchovies in recipes other than topping a Pizza or in a Caesar Salad, I highly recommend the House-cured anchovies at Zuni Cafe in San Francisco or create your own version at home, although the House-cured Anchovies are more mild than canned.

Try this simple appetizer with a few staple ingredients:

Good quality anchovies (note, a small bottle 0r can of anchovies will be more salty than Zuni’s house-cured so I would suggest rinsing then drizzling Extra Virgin Olive Oil over them and let them marinate about 10-15 minutes before eating. Save the oil to drizzle over the dish)

Celery, sliced thinly on a diagonal

Nicoise olives (Kalamata would be a suitable substitute if you can’t find Nicoise)

Parmesan cheese, thinly sliced

Coarsely ground black pepper, to taste

Lemon juice, to taste (optional)

Serve with sliced Acme Levain bread (or other Artisan Sourdough) and a glass of Champagne or Sancerre. It’s great for  a light lunch too!

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