I like the unexpected. Especially when it is something new to me, or it tastes and sounds exotic but in reality it has a longstanding history—a marriage of flavors that is natural. Flavors tried and tested over time, in this case, in towns all across Portugal.
Octopus is a food that falls into a category that not to many foods do—it is either flash cooked very quickly or it is stewed for a very long time. Both methods intended to render the octopus meltingly tender. I have tried flash cooking octopus several times and either I am an idiot and just can’t get it right or my definition of tender is radically different from everyone else who uses the flash cooked method. Continue reading →
I have cooked with whole grains for a long time. My fascination began, simply enough, with bulgur wheat used to make tabouleh. It was a gateway to all sorts of other grains; winter wheat, soft summer wheat, oat groats, farro, you get the idea. There are lots of grains readily available that a few short years ago were very difficult to locate. A good earthy health food store went a long way to rectifying the shortage but now about every food store carries some sort of whole grain. Continue reading →
Now that picnic season is upon us, I get nostalgic over classic summertime fare. There is nothing quite like a family reunion over fried chicken and a potluck dinner, tables threatening to buckle under the weight of all the CorningWare and Pyrex.
Of course, there are the old favorites: green bean casserole, scalloped potatoes, pea salad with bacon and mayonnaise, three bean salad, and most certainly a mustardy potato salad — and, if luck is with me, an old-fashioned custard pie sprinkled with a little nutmeg. I love all these foods — but this year, I want something new. Continue reading →
Sadly, as I sit at the bus stop watching my daughters play, I have to tell myself: summer is so last season.
All summer I have been grilling vegetables for salads. Mostly zucchini and summer squash; I char it deeply and then chop it and toss it with basil, lemon juice, and olive oil, in sort of a grilled chopped salad. It captures all the flavors of early summer one could want. But at some point, either the zucchini or I tire and the dish no longer appears on the table. At least not until next summer, when the annual craving for these flavors peaks again. Continue reading →
Hippy food has long been a bastion of vegetarian eats for many reasons. Some political, some personal but in all honesty mostly because it is cheap and often utilizes every last morsel sharing some of the same philosophy as head to tail eating, ironic?, well, yes. Never mind the reasons though because that doesn’t mean it doesn’t taste great and utilizing every part means new tastes and textures from veggies you have long grown tired of.
There is nothing better than to take a bite of something and not only have it taste good but when it feels good, or nutritious, as you eat it it is all the better. Having said it time and time again there are certain dishes that hit that button and, man, there is no better eating. This salad hits that button.
So get out your tie dies and put on your birks, crank up the Dead and get in touch with your inner vegetarian, oh, and make extra because the nice thing about this salad is it is no worse for the wear the next day.
The soy ginger vinaigrette in this recipe was adapted from Jean-Georges Vongericthen’s Simple Cuisine. Learn this recipe you because will find yourself using it on everything. It is a genius recipe.
Makes 4 servings
For the vinaigrette:
2 1/2 tablespoons soy sauce
2 tablespoons lemon juice
1 teaspoon ginger, finely minced
1/3 cup canola or unflavored oil
1/3 cup extra virgin olive oil
kosher salt and fresh ground pepper
1 1/2 tablespoons water
Put all the ingredients into a pint mason jar and screw the lid on tightly. Shake the hell out of it. Set the dressing aside.
For the salad:
1 to 1 1/2 cups blanched broccoli stems, 1/4 inch dice
1/2 cup carrots, grated
3 cups cooked brown rice
1/4 cup sesame seeds
1 1/2 tablespoon chives, minced
soy ginger vinaigrette
kosher salt and fresh ground pepper
1. Place all the ingredients, except the dressing in a large bowl and toss to combine. Add 1/3 of a cup of the dressing and combine everything. Taste, adjust the salt and pepper and add more dressing if you like.
If you have ever had fresh raw fava beans then you know the wonderful tender pop, the tender chew and the juicy flavor. It goes wonderfully here with the green beans and the dressing.
Wheat berries are another wonderful addition to your repertoire. They add a subtle chew and give the dish a pasta flavor while digesting at a lower glycemic level because they are a whole grain.
This is one of those dishes that is here because it is delicious and, luckily, it just happens to be very good for you too.
Serves 6 as a side dish
1 cup soft white wheat berries, rinsed
3/4 cup green beans, blanched and chopped into 1/4 inch pieces
1 cup fresh fava beans, lima, or edamame, shells and outer skin removed
1 1/2 tablespoons chives, chopped
2 teaspoons fresh thyme, minced
1/4 cup mayonnaise
1/3 cup buttermilk
2 teaspoons lemon juice
kosher salt and fresh ground pepper
1. Place the wheat berries into a large pot and cover them with cold water by two inches. Place the pot over high heat and bring it to a boil. Boil for two minutes then turn off the heat, cover the pot and let it sit for two hours.
2. After two hours add a couple of pinches of salt and then place the pot back over the heat and bring the berries to a boil again. Now reduce the heat to medium and let them simmer until soft, or the texture you want, about 15 minutes.
3. Drain the berries in a colander and let them cool to room temperature.
4. In a large mixing bowl combine the mayo, buttermilk and lemon juice. Season it with salt and pepper then add the thyme and chives. Add the rest of the ingredients and mix to combine. Taste and adjust the seasoning. It is nice if you can let it sit for at least a half hour to let the flavors meld and even overnight is good.
Why do so many people fear canned fish? I don’t mean tuna, it doesn’t even count. Was there some massive food poisoning event in the United States back in 1908 or something and the canned fish market never recovered or do we just have a lot of closet canned fish eaters in this country.
Canned fish is brilliant, don’t laugh, I am being totally serious. It is really tasty, it harmlessly sits in your pantry ready to be used and is as tasty as the day it was packed.
Maybe people don’t know how to use it or maybe when they were little their parents always told them they wouldn’t like it and so they never have. My guess is most people who say they don’t like it have never tried it or it has been served to them right out of the can bathed in some sort of funky sauce.
No, what I am talking about is fish packed in oil, be it, mackerel, herring or sardines, smoked and not smoked. The omega-3 dense bait fish, well not mackerel it is higher up the chain then the other two, but fish oil rich nonetheless.
It’s as if you have to go to Eastern Europe, Nordic countries or Russia for your recipes and I am good with that. These countries now what to do when it comes to canned fish. I trust them.
This recipe is of Dutch descent. Being the herring eaters they are you can count on them for good recipes.
1 1/2 tablespoons mayonnaise
1 teaspoon Dusseldorf mustard or Dijon
1 teaspoon whole grain mustard
1/2 teaspoon red wine vinegar
1 tin smoked herring or mackerel
2/3 cup celery, chopped
1 cup yukon gold potatoes, boiled and cubed
6 cornichons, chopped
2 to 3 beets, roasted, peeled and cubed
2 hard boiled eggs, shelled
a handful of peas, fresh or frozen
2 teaspoons chives, chopped
2 shallots, peeled and sliced into thin rounds
salt and fresh ground black pepper
1. Combine the mayonnaise, mustards and vinegar in a large mixing bowl. Whisk to combine.
2. Add the celery, potato, cornichons, peas and herring. Smash the eggs into chunks and add them to the bowl. Stir to combine. The herring will break up into small pieces with some hunks much like if you were making tuna salad. If you want big hunks of herring then garnish the salad with it.
3. Divide among 4 plates and garnish with the beets and shallot rings. Garnishing with the beets keeps the salad from turning pink.
I had an email arrive in my box a couple of weeks back from a company by the name of Dexas. I have never done a sponsored post but in this case I decided to. I don’t know why, maybe it is just time but instead of me reviewing a product I thought I would just post the email I sent back to Dexas with my likes and concerns for the product.
But time passes and Jeff who sent me the original email, who is very nice and good people usually don’t stay at bad companies, sends me another email just checking in or code for, nudge nudge is the post getting close to being done. Me being me, his second letter sits in my inbox for some time. I finally get around to actually photographing the spinner but by now I have used it a lot more. After I did my initial testing I had some clear ideas, even sent Jeff a letter with my concerns but now I have become comfortable with the spinner and I have changed my mind on several issues. First here is my letter to Jeff (take note, I removed a portion of the letter about a cutting board, not because it was bad or a bad product but because they didn’t ask me to test it but sent it along for my thoughts. It is a great product too.)
Thanks for the follow-up. I did receive the spinner and the cutting board. It came at the perfect time since all my fall greens from the garden are just getting really good.
I have put the salad spinner to the test and really like a lot of things about it, the gearing in the top and the fan are fantastic, really fantastic, and the offset and size of the handle is perfect. It is much like a honey extractor I have and feels just as solid. It does a great job of cleaning and drying greens of all types.
The spinner really is a nice product but I would be remiss in my testing if I didn’t mention a couple of things. I really like the way the water runs out the open bottom but one of the things I really like about other salad spinners is the ability to store greens in the fridge right in the spinner. This may seem trivial but for some reason I have found spinners as a storage unit really helps to extend the shelf life of salad and greens. Are there any plans to make the spinner available with an optional, I’ll say, drip bowl? I also mention this because I sometimes have a sink full of dishes when I get to the point in my prep that I want to clean greens I have to clean the sink out. Don’t get me wrong you have a great product and these are just a few of my thoughts.
Anyway, I like the quality and durability of your products and I will look for them in stores around our area. I still plan to write a post for my blog and will do so soon. Thanks so much.
So what did I change my mind about. Well, after using it and getting used to storing the greens in a plastic bag instead of the spinner I realized how much fridge space spinners of all kinds actually use. Now the fridge is far less crowded, a definite plus.
In all seriousness this thing is built like a tank and works great!.
I consider steak and salad greens to be my go to, quick Friday or Saturday night meal. If we don’t get home till late it is still something substantial, not overly filling, but very satisfying.
While I like all kinds of salad greens these are quite possibly my favorite. They are peppery and a little bitter but they are toned down by the buttermilk parmesan dressing, steak juices and the steak itself.
Rarely do we serve any other sides with this dinner and have been known to polish off an entire one and a half pound sirloin with a huge platter of greens.
1 1/2 lb. top sirloin steak
1 head of radicchio
2 Belgian endives
1 bunch of watercress or upland cress
For the dressing:
3/4 cup mayonnaise
1/3 cup 2% non-homogenized buttermilk
1/2 to 3/4 cup good quality parmesan, microplaned
1 to 2 teaspoons fresh lemon juice
2 teaspoon or more of fresh ground black pepper
1. Season the steak with salt. Set it on a baking rack and set it on a sheet tray with sides. Place it in the fridge for at least 2 hours and up to 8.
2. In a large mixing bowl add all the salad dressing ingredients and mix to combine. Taste and add salt, more cheese or pepper as necessary. Set aside to let the flavors meld. The dressing should be made about the time you season the steak and can be made up to a day in advance.
3. Heat you grill to high for direct heat grilling. Rinse the greens and spin them dry in a salad spinner then place them in a large bowl.
4. Season the steak with pepper. Grill the steak to one temperature below your desired doneness and then remove the steak and let it rest on a tray for 15 minutes.
5. Re-warm the steak on the grill. Toss the greens with the dressing, coating the greens well, and place them on a platter. Pour all the accumulated juices from the steak pan onto the salad. Remove the steak from the grill and slice it thinly and place it right on top of the greens. Serve immediately.
While having never been to Greece this seems as though it would be something that you might eat at a small taverna on the Mediterranean Sea. It is sort of an “a la grecque” dish which if done right is always good to have on hand and usually are even better the second day or, at the very least, after a couple hour marinade. I think this would be good followed by some sort of Mediterranean fish dish. If you want to make this a very filling salad add some feta and a couple of pitas and you will have a meal.
1 cup mixed olives
1 cup garbanzos, cooked, or rinsed canned
2 teaspoons preserved lemon, finely minced
2 teaspoons shallot, finely minced
1 garlic clove, finely minced
1 teaspoon fresh savory or thyme, minced, Richard Olney used savory with olives and I think it works really well
1/2 teaspoon chile flakes
2 tablespoons red wine vinegar
1 teaspoon pomegranate molasses
1/4 cup extra virgin olive oil
kosher salt and fresh ground black pepper
1 head butter leaf lettuce
hunks of feta and pita, optional
1. In a mixing bowl combine everything up to the olive oil. Mix everything to combine. Season it with black pepper and then add the olive oil. Stir to coat and then let the salad rest for at least 1 hour and you can even refrigerate it over night.
2. Before serving rinse the butter leaf and then using a salad spinner dry the lettuce. Place two or three leaves on each plate. Stir the salad to redistribute everything. Taste and if it needs salt add some. Divide the garbanzo/olive mixture evenly between the plates. Using a spoon drizzle some of the juice over the greens. Serve.