June 4, 2013 § Leave a comment
My new favorite item to add to a salad is jicama, otherwise known as Mexican potato or yam bean. My fondness of the roundish, beige and nondescript tuber with a potato-pear texture began in an Asian restaurant in California (surprisingly not a Mexican place) about a month ago, when I had it in a jicama-grapefruit salad. And that was pretty much all it was: matchsticked jicama mounded on a plate and dressed with a spicy but light dressing. The grapefruit, ringed around the pile of jicama, was there to cool the heat. Toasted cashews added some crunch.
I attempted to recreate my own jicama salad. Online searches gave me oodles of salad dressings that would serve the purpose. But I failed. And I failed because I attempted to recreate what I had experienced previously. I had a pile of poorly julienned jicama, grapefruit that I hadn’t segmented properly, and well, the Cat Cora-inspired dressing was okay. But just okay. And aside from properly preparing the jicama and grapefruit, the success of a jicama salad really pivots on its dressing.
Turns out friends returning from a vacation in Sedona also became infatuated with jicama in salads. They had a delectable jicama salad in one of Sedona’s best restaurants, Elote. Wisely, they bought the restaurant’s cookbook, complete with the recipe for the jicama salad dressing.
We have since used this to dress traditional salad greens to which we’ve added all sorts of things including jicama, orange, grapefruit, apple, cashews, peppers, etc. You could put it on an old shoe and it would taste wonderful. My suggestion is to keep a jar of this in your fridge at the ready for any type of salad (or shoe) you may be serving.
Jicama Salad Dressing (courtesy Elote Cafe Cookbook)
1 cup olive oil
2/3 cup lime juice
1/4 cup Cholula hot sauce
1 tsp kosher salt
1 tsp fresh ground pepper
1 tsp sugar
1. Add all ingredients to a lidded jar and shake vigorously until combined.
2. That’s it! You’re done! Pour it on! As with any salad, use a combination of whatever and however much you’d like: julienne a chunk of jicama, chop up an apple, segment half a grapefruit, add in a 1/2 cup of toasted cashews, through in some thinly sliced red peppers, and toss it all on top of some salad greens. Your salad is served.
NOTE: The brand of hot sauce matters here, or at least makes a difference in taste. Our friends make it with Cholula and the dressing is quite spicy. We have used Frank’s Red Hot (it’s what we have in the fridge) and it results in a less spicy-hot experience. Both are delightful on a salad. In fact, it’s what I’m having for lunch.
March 26, 2013 § Leave a comment
Ah, an over-stuffed pita sandwich…yum.
Who am I kidding!? When have I ever stuffed a pita and have it NOT break apart on me? Never. Ever. And once it breaks, it’s just all downhill from there. Your fingers get full of hummus. Whatever dressing you’ve put on the sandwich runs down your wrist into your sleeve. It’s no good, stuffing a pita.
Better to use pita like a sandwich bread.
That’s exactly what I did for lunch yesterday. Toasted pita cut into two half moons, each spread with Red Pepper Hummus, some roasted eggplant, and some greens lightly dressed with Lemony Vinaigrette. After chowing down, I realized the Fiery Onion Relish may have been a fun thing to have as a topping, too.
Maybe I’ll try that for today’s lunch.
March 15, 2013 § 3 Comments
March 14. Or, 3.14. Known throughout the world as Pi Day in honor of that irrational number beginning with 3.14. But wait – wouldn’t they write it 14.3 in Europe?
I would rather consider it Pie Day. It’s the middle of March—we need a good pie this time of year. I’m all for it, quite honestly. Think about it—have you eaten pie since Thanksgiving? I didn’t think so.
I decided to make pie yesterday for Pie Day. But what kind? My go-to pies are those traditional fruity treats—peach, rhubarb, peach rhubarb (see a theme here?), apple, pumpkin. Nah. What about a cream pie? They get runny after a few days. The problem with any of these pies (if there can be a problem with pie) is that they are so darn big for two people (I know, I could invite you over but…). And as much as I’d like to eat an entire pie, I just can’t do it. At the last piece, all old and soggy, I begin to detest it. We must not go there. Can’t ruin pie like that.
So I decided on hand pies: Pies that fit into your hand. Individual servings of pie, all wrapped up in their individual casings. Perfect! Thing is, I’d never made hand pies before. What to do? What to make?
A little Googling got me to the Smitten Kitchen blog and her recipe for Bourbon Peach Hand Pies. Hmmm…peaches. Peaches and bourbon. And, according to the recipe, this dough holds up to the inevitable leaks that result in boiling hot fruit juicy spilling away, while also being light and flaky. Print it up—I’m in.
Alas, Trader Joe had other dessert intentions for me. Not a fresh peach to be found. So apples it was.
Before I get to the recipe, a few notes about it and the resulting pies:
- I used a food processor. When you have one, use it.
- The dough did exactly what she said it would—it held up well, didn’t leak (much) and is tasty and flaky. I’m definitely keeping it in my repertoire. BUT—it’s not really a pie dough. It’s more of a flaky morning pastry. Which is fine, just not very pie-ey.
- I used the same amount of apples as peaches the recipe called for. WAY TOO MUCH. Below is my estimation of half the recipe.
- The filling I made was tasty but 1) wasn’t juicy enough – maybe more sugar or let it sit longer? and 2) not enough of it in the pie. But that’s all I could fit in the dough rounds while still being able to close them securely. I’ll just need to experiment more, won’t I? One thought is to slice the apples (or peaches) lengthwise and layer the slices in the center of the dough rounds.
Apple Hand Pies (adapted from Smitten Kitchen’s Bourbon-Peach Hand Pies)
For the pastry dough:
2 1/2 cups all-purpose flour placed in bowl of food processor and chilled one hour in freezer
1/2 tsp. salt
2 8 oz. sticks unsalted butter, cut into pieces, placed into small bowl and chilled for 1 hour in freezer
1/2 cup sour cream
4 tsp. fresh lemon juice
1/2 cups ice water
For the filling:1 lb. apples, peeled and finely chopped
2 tbs. flour
2-4 tbs. sugar (the more sugar, the juicier it should be if you let it sit awhile)
pinch of salt
1 tsp. lemon zest
Egg wash (One egg yolk beaten with 2 tbs. water)
1. Remove bowls from freezer. Add salt to the flour and stir. Place flour bowl onto food processor and add in chilled butter. Using 2- to 3-second pulses, whir up the flour and butter until the mixture looks like course corn meal.
2. Combine sour cream, lemon juice and ice water to a small bowl and whisk until combined. Add to flour-butter mixture one half at a time, whirring in between. You’re looking for large clumps to form. Turn clumps out onto a work surface and bring mixture together with your hands to form a big ball. WARNING: Dough will be sticky. Lightly flour your hands before touching dough. Wrap dough ball in plastic wrap and refrigerate one hour. (At this point dough can be frozen up to one month. If doing so, wrap in something a bit more freezer proof.)
3. Divide dough ball into quarters. Work with one quarter at a time, leaving the others in the fridge while you work. Lightly flour the work surface (keep that flour handy). Roll the dough into a 1/8-in. thickness. Using something round with a 4.5-inch diameter, cut rounds out of the dough. NOTE: Only thing I had available was a 1-quart plastic container similar to the kind you’d get filled with potato salad at a deli. It’s about 4 inches, but it works. Use what you have on hand. Transfer these dough rounds onto a parchment paper-lined baking sheet and pop into the fridge. Repeat with other dough balls, filling up the parchment, and layering additional parchment on top of the previous. Keep these rounds chilled for 30 min. or more.
4. Filling: While the dough rounds chill, add the finely chopped apple to a large bowl. Add in the flour, sugar, pinch of salt and lemon zest. Let sit until the dough rounds are ready – this will let the sugars produce some juicy apple goodness—something I didn’t do this time around.
5. Assembly: Remove chilled dough from fridge and let them sit for 2-3 minutes to get a bit more workable. Spoon in about 1-2 tbs. of the apple mixture into the center of the round (more for larger circles, less for smaller). Brush the dough edges with water and fold one half over to meet the other to form a half circle. Seal it lightly with your thumb, then press closed with the back of a fork. Place each little pie back onto the parchment and return to the fridge for another 30 minutes.
ANOTHER OPTION: Place a slightly larger amount of apple mixture onto the center of one round and place another round on top, stretching the top dough a bit so it meets the bottom’s edges. Seal as before. This makes a fun UFO-shaped pie.
6. Heat oven to 375. Removing the pies from the fridge, give each one a small slice of poke with a fork (to let steam out). Lightly brush each pie with the egg wash and sprinkle with sanding sugar (optional of course but yummy). Bake until the pies are golden brown – 20 to 23 minutes. Remove and let cool.
If you serve them still slightly warm, you’ll want to serve with vanilla ice cream. Otherwise, these are excellent pastries to have on hand for breakfast.
Seriously bummed that Trader Joe’s didn’t have peaches. What would you fill these with? Any suggestions for other dough that might be more like a traditional pie?
March 12, 2013 § 1 Comment
Sometimes you have to shop for dinner. Sometimes it’s in your fridge or freezer, in bits and pieces, just waiting for you to assemble.
That’s what happened with last night’s dinner—Eggplant Rollatini. Open the fridge and there’s an eggplant needing to be used ASAP. Open the freezer and there’s a cup or so of frozen ricotta and chard lasagna filling left over from last fall’s Roasted Vegetable Lasagna making festivities. And there’s a large can of whole peeled tomatoes in the cabinet.
Get out the mandolin, folks—it’s rollatini-making time. And having never made rollatini before, this was all off the cuff.
- olive oil (to be used throughout recipe)
- kosher salt and pepper to taste (to be used throughout recipe)
- 3-4 cloves garlic, depending on size, smashed and minced
- 1 28-oz. can whole peeled tomatoes
- 1-2 tsp. Italian seasoning
- 1 tsp. sugar
- 1 medium-large eggplant, sliced lengthwise to about 1/4-in. thickness with a mandolin (be careful!)
- Chard-ricotta mix from Roasted Vegetable Lasagna, or about 1-1.25 cups plain ricotta for this recipe
- About 1/ cup Parmesan cheese to sprinkle
1. Turn oven to 400F.
2. Add 1 tbs. olive oil to pan on medium heat. Add garlic and let it go until it becomes fragrant. Slowly pour in the liquid from the canned tomatoes. Take out each tomato from the can and gently mush and tear it into pieces with one hand and add to the pan. Messy, but it’s the best and easiest way to do it. Add in Italian seasoning, sugar (really, it helps brighten the sauce, trust me) and a large pinch of kosher salt.
3. The sauce will really be bubbling at this point. Turn it WAY down and let it simmer gently. Add in a turn or two from the pepper mill. Continue to simmer until it thickens a bit, about 20-30 minutes, just about until you’re ready to assemble the rollatini.
4. Meanwhile, slice eggplant. Place each slice on a sheet pan, and pour a bit of olive oil (not a lot, not a little) over each slice, using a brush to spread the oil over each slice. Sprinkle kosher salt and pepper on each slice. No need to do both sides, one side will do. Pop the sheet pan in the oven and bake for 15-16 minutes, or until the firmness of the eggplant is gone but the eggplant has not become wicked soft. When done, take out and let cool enough to handle, about 5-8 minutes. Keep oven on!
5. Working with one slice of eggplant at a time, spread about a tablespoon of the ricotta mixture over the surface of the eggplant slice. You don’t want it too thick or you won’t be able to roll it very well. Starting at the narrow end of the eggplant slice, roll it into a “cigarello,” or, as I would rather imagine it, roll it up like you’d roll your yoga mat. Set aside. Continue with the next slice until you either run out of ricotta or eggplant.
6. Lay down about 1/4 cup of the tomato sauce in the bottom of an 8×8 baking dish. Place eggplant rolls in dish on their sides (not standing up). Fit as many as you can in there. When done, generously spoon sauce over the surface—but you don’t want it soaking wet, either. Find the happy medium. When done, sprinkle a coating of grated Parmesan on top and cover with foil.
7. Pop back into the 400F oven for about 20 minutes. Remove foil and bake another 5 minutes or so. Remove and let cool for 5 minutes before digging in.
Have something like this in your repertoire? Let me know your version in the comments section.
March 6, 2013 § 2 Comments
The only on-the-package-recipe you should ever make is Nestle Toll House Chocolate Chip Cookies. Truly. It’s a proven recipe and makes a darned-good cookie, a cookie you will experience from the first years of your life to your last. It’ll even be served at your wake. Every other recipe found on a package—whether it’s a box of Velveeta or a fancy grain—should be embarked upon with hesitation and doubt. A dingy full of doubt.
I love what wheat berries do for me for breakfast. I’ve also included them in bread recipes and sprinkled them on a green salad. So when I grabbed my bag of Bob’s Red Mill Wheat Berries and noticed the Wheat Berry & White Been Salad recipe on the back I thought, “Why not try something new today?” “New,” I am reminded now, means a learning experience and not necessarily a guarantee of something awesome.
The salad is simple—wheat berries, white beans (I used chickpeas I had on hand), scallions, celery and tomato with a vinaigrette. The vinaigrette is what I regret here. Following the recipe as I did, the ratio of vinaigrette to salad ingredients was way too much. It was more of a thick soup than a salad because it was so heavily dressed. I had to fill out the salad somehow.
Reconstructive salad making ensued. Wheat berries went from 1 cup to about 1 3/4 cup (all of what I had just cooked). I had no more chick peas, and no more lentils, which are my usual go-to filler for salads like this. Bulgar would have been too fine of a texture to add into the salad. In the end I cooked up a batch of black beans and added to the soupy salad until it was soupy no more. I must have added close to 2 cups, no kidding.
Wheat Berry and Bean Salad (adapted from Bob’s Red Mill)
1 cup cooked wheat berries
1 cup chick peas
2 cups black beans (or some sort of bean or lentil)
1/2 cup scallions, chopped
1/2 cup celery, diced (makes for a nice crunch)
1/2 cup cherry tomatoes, quartered
Vinaigrette:1/2 cup olive oil
2 tbs. lemon juice (about 1/2 lemon)
2 tbs. white wine vinegar
2 tbs. chopped parsley
1 tbs. honey mustard
2 tbs. minced shallot
1/4 tsp. kosher salt
1/4. tsp. black pepper (or 5-6 grinds from a pepper mill)
1. Mix the vinaigrette ingredients together. I chose to emulsify with an immersion blender. I then added the vinaigrette to the bottom of a large bowl.
2. Add the salad ingredients to the vinaigrette and combine. If it looks overdressed to you, add something to it! Soggy salad is not something you should put up with, really and truly.
3. The recipe says to chill overnight to blend the flavors. Perhaps over that period the beans and berries are supposed to soak up some of the vinaigrette? I didn’t want to leave it to chance. Serving suggestion is to serve on a bed of leaf lettuce. Again, I didn’t want my greens to be soaked, so the additional beans were necessary.
Eat and enjoy—and let me know what you think about the amount of vinaigrette here, please! Too much? Not enough? Just right in a Mamma Bear sort of way? Comments are not just appreciated—they’re anxiously awaited!
November 27, 2012 § 2 Comments
Indecision can be crippling. Seriously crippling. Should I wear the green coat or the black leather? Should I dodge this person on the left or right? Should I sit here or there? Soon enough you find yourself standing in the produce aisle for 15 minutes, not sure which head of broccoli is the one destined for your dinner table.
Don’t think it hasn’t happened to me. It has.
Today I avoided a near calamity in the kitchen—the calamity of not knowing for sure what to have for lunch. At breakfast time (and by breakfast I mean my two helpings of coffee), I was thinking I’d have a salad for lunch. And yes, I do consider lunch that early in the morning.
Then at 10am, I spied that last ball of pizza dough in the fridge. Pizza for lunch. My fave. But … there’s the salad. And gosh darn it, that pizza dough is sitting there, asking me to redeem myself for a not-so-great pizza making session last night.
Salad … on a pizza? Salad pizza! Why not, right? Why not, indeed.
I’ve had arugula pizzas at fun, fancy pizza joints before. So I felt comfortable enough throwing something together despite my lack of arugula. Here’s what I eventually made, using 1/2 of one ball of pizza dough.
Since my new convection oven tops off at just 450F (a minimum of 480F is what I prefer for pizza), I baked the dough naked for 8 minutes, knowing I’d want my salad topping in the oven for just a minute. After 8 minutes, I took out the base and applied:
-baby spinach/young greens with thinly sliced red onion and red pepper, lightly dressed with a balsamic vinaigrette
-leftover sauteed shrimp (pre-heated while the naked dough cooked)
Sneak it back into the oven for just a minute more. Sprinkle with kosher salt and pepper.
Delicious. It was so good, it’s gone.
I’m always looking for not-your-typical pizza topping suggestions. What are some of yours? Leave a comment and let me know.