Be My Valentine?

So, I'm not entirely sold on the concept of Valentine's Day. The origins seem strange, I usually conjure up images of the St. Valentine's Day massacre in Chicago, and I generally believe it is a Hallmark holiday. 

On that note, whether you're making food for one person or two, here's a delightful English dessert: Eaton Mess. 


1 c. sliced strawberries
1 c. raspberries
1 tsp. balsamic vinegar (25-year aged)
1/2 c. whipping cream
2 Tbsp. sugar
1/2 t. vanilla extract
lots of vanilla meringue cookies  


Macerate 1/2 cup each of sliced strawberries and raspberries in about 1 tablespoon of sugar and 1 teaspoon of aged balsamic vinegar for at least 30 minutes. (That just means mix the berries, sugar, and vinegar together; by the way you can omit the vinegar if you don't have it or like it.) Meanwhile, whip about 1/2 cup of heavy cream with 1 tablespoon of sugar and 1/2 teaspoon of vanilla extract. Gently fold the berries into the whipped cream, plus an additional 1/2 cup each of sliced strawberries and raspberries. 

In a glass, crush vanilla meringue cookies into the bottom, top with the berry and cream mixture, and then more crushed meringue cookies. I promise that you'll love this easy and amazing dessert - particularly on Valentine's Day.

{I promise to add a picture later}

Curried Quinoa Salad

In the mood for something healthy that won't leave you starving (or groaning) when you're done? You're looking for quinoa. It is an amazing grain that is loaded with protein, easy to make, delicious and satisfying. Quinoa cooks just like rice, has a soft texture when cooked, and is neutral in flavor. The USDA National Nutrient Database says that 1 cup of cooked quinoa contains 8.14 grams of protein, 5.2 grams of dietary fiber, and a variety of other nutrients. 

It happens to be my humble opinion that people need to incorporate more vegetable-oriented meals into their diets. I am not advocating becoming a vegetarian - I love meat too much for that. Rather, my point is simply that protein doesn't need to be the main component of a meal, or necessarily take the form of meat. Quinoa is an easy, and typically palatable, starting point for those who are hardcore carnivores. 

To be perfectly honest, I stumbled upon this recipe tonight and hardly followed the original recipe. Turns out I wasn't able to wait for the quinoa to cool before I ate it, and it was delicious warm - I'm sure it's great as a cold salad, but I haven't tried it yet.

Curried Quinoa Salad

Ingredients 

1 cup dry quinoa

2 cups water

2 tsp Chicken stock base*

½ tsp curry powder

pinch salt

¼ cup canola oil (or EVOO)

2 T. white wine vinegar

2 T. mango chutney, chopped if chunky

2½  tsp curry powder

1tsp prepared mustard

a sprinkle of cayenne pepper

(1 cup chopped peeled mango)

1 cup peeled and diced cucumber

1 bunch green onions, sliced

Method

To make the quinoa, add the quinoa, curry powder, and stock base into the pot, and put over medium heat. Keep an eye on it to make sure it doesn’t burn, and that the stock base becomes soft, and melts into the quinoa. Once you can smell the curry, add the water and salt; give it a stir. Turn the heat to high, and bring the mixture to a boil. Once boiling, put a lid on and turn the heat to low and set the timer for 15 minutes. This process is like cooking rice – you’re steaming the quinoa, so don’t lift the lid to peak. There may be some extra liquid at the end, but that’s ok. Just turn the heat up to medium and cook it off. (happens to me all the time)

Meanwhile, in a bowl large enough to hold all of the quinoa, add the mango chutney, vinegar, mustard, and curry powder, and whisk to combine. Whisking vigorously, add the oil slowly until the dressing is combined. When the quinoa is cooked, add it to the bowl with the dressing, and stir to combine. Add a sprinkle of cayenne and salt to taste. Let cool. Once cool, add the diced cucumber and scallions.

The quinoa is very good still warm with the cucumber and green onion on top. (Which is how I had it for dinner)

The original recipe called for adding diced mango to the salad – I didn’t try it because I couldn't find it at the store tonight. It also called for serving the quinoa on top of spinach, which I did – not great. Might be better with a yogurt dressing – like an Indian raita – over the whole salad if you use the spinach.

Adapted from Epicurious.com on 1/3/11; available at www.epicurious.com/recipes/food/views/Curried-Quinoa-Salad-with-Mango-232544

* Chicken stock base is a kitchen staple - you can find it in all grocery stores by the packaged stocks/broths.  The link is to the Better Than Bullion brand, which is what I use. It's great because you'll always have as much, or as little, stock as you need.

Fig and Prosciutto Salad

Dear Fresh Figs:

You are amazing. I am so sorry that Fig Newtons gave you a bad rap, and I will do everything I can to restore your reputation.

Love,

Leah

I realize that you may question my sanity for writing a letter to figs, but I can assure you that I am slightly off. However, I have a very good reason: fig and prosciutto salad. I made this about two weeks ago for a family dinner. Through I learned more about cooking than I probably realize from my parents, this was kind of a hard sell - until they tried it.

Fig and Prosciutto Salad

2 large bunches arugula or baby salad greens (about 1/2 pound total)

6 firm-ripe green or purple figs (about 1/2 pound)

6 to 8 large thin prosciutto slices (about 6 ounces total)

a piece Parmigiano (about 1/3 pound)

Vinaigrette

2 tablespoons balsamic vinegar

½ teaspoon Dijon mustard

freshly ground black pepper to taste

6 tablespoons extra-virgin olive oil

In a small bowl, whisk together the vinegar, mustard, pepper, and salt to taste. In a slow stream, whisk in the oil until emulsified. Toss arugula with the vinaigrette and mound in center of each of 6 plates.

Wash the figs, and trim the tough stem ends. Cut each fig into 8 wedges. Cut the prosciutto into strips, about ¼ to ½ inch wide. Arrange the prosciutto pieces and figs on the salad. With a vegetable peeler, shave thin slices from the Parmigiano, and add to the top of the salad. Eat.

Adapted from Epicurious.com.

Ratatouille & Brie Sandwich

I am so excited because I just perfected the ratatouille sandwich from Toronto! As promised, here's the recipe. This recipe is great because it is so multi-purpose. I made the ratatouille last night to have as a side with the most amazing ribs, which left most of ratatouille for these sandwiches the next day.

Choose a soft bread with lots of flavor, and use a good mustard. This is a great dinner on a weeknight, after a walk.

Ratatouille & Brie Sandwich

1/2 cup extra-virgin olive oil

1 large eggplant, peeled & cut in 1-inch pieces

8 large thyme sprigs

4 large garlic cloves, minced

1 teaspoon crushed red pepper

Salt and freshly ground black pepper

1 lb zucchini, sliced 1/4 inch thick

2 red bell peppers, cut into ½ inch strips

1 large onion, cut into 3/4-inch sliced

3 large tomatoes—halved, seeded and finely chopped

1/4 cup shredded basil leaves

2 tablespoons chopped flat-leaf parsley

8 Soft rolls

A wedge of brie cheese

Dijon mustard

In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the eggplant, 2 of the thyme sprigs, one-fourth of the minced garlic and 1/4 teaspoon of the crushed red pepper; season with salt and black pepper. Cook the eggplant over moderate heat, stirring occasionally, until tender, about 7 minutes. Scrape the eggplant into a large bowl and discard the thyme sprigs. Repeat with the zucchini, red bell peppers and onion, cooking each vegetable separately in 2 tablespoons of oil with 2 thyme sprigs, one-fourth of the minced garlic and 1/4 teaspoon of the crushed red pepper until tender, about 7 minutes. Add the cooked vegetables to the eggplant.

Return all of the vegetables to the skillet. Add the tomatoes, basil and parsley and simmer over moderate heat until the tomatoes are softened, about 10 minutes.

Split the rolls by cutting around the top and pulling out the top – like you’re making a well in the bread to contain the filling. On a large baking sheet, toast the rolls under the broiler, until crusty. Fill the warm rolls with the ratatouille, and top with the sliced brie. Spread the top of the roll with Dijon mustard - serve right away.

Adapted from Food & Wine, http://www.foodandwine.com/recipes/ratatouille-and-goat-cheese-subs, accessed on August 14, 2010.

* I wish this was a photo of my sandwiches tonight, but - though they were delicious - were ugly. Really ugly. But delicious.

Roasted Beet Salad

We also picked up fresh beets at the Farmer's Market on Saturday. Todd was not convinced when I suggested that we buy some - but he admitted that he has only had pickled beets. Now that he tried this salad, he loves beets, and I think you will, too. They are deliciously sweet, and have a beautiful velvety texture. As you can see from the photo below - I think I'll stick with golden beets from now on. The red beets, while gorgeously pink, made everything pink - even my yummy oranges.

Roasted Beet Salad

• 6 medium golden beets

• 2 large oranges
• 1/3 cup red wine vinegar
• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, grated or pasted
• 1/2 teaspoon grated orange peel
• 2 Tablespoons toasted pecans, chopped
• 1 lb salad greens
  

Preheat oven to 400°F.

Cut off and discard stems from the beets, and wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Once cool, peel the beets. Slice each beet into wedges. Place beets in medium bowl.

Zest one orange for the dressing, then supreme it: begin by cutting the ends off of the orange. Place the orange cut-side up, and cut the peel/white pith off the orange. Then, working over another bowl and using small sharp knife, cut between membranes to release segments. If that confused you, see this video.* Add orange segments to the bowl with the beets.

Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Pile the mixture on top of a plate of salad greens. Enjoy!

Feel free to experiment with this - Todd added crumbled blue cheese to his salad, and it was delicious (but I thought it was too overpowering). Certainly goat cheese would be perfect here, if you like it (which I don't; not even a little). I personally might choose a ricotta salata in place of goat cheese.

*Please just take your time when you supreme an orange so that you do not waste as much of it as Ming Tsai does; I'm not a fan of his, but it shows you how to do it.

Quinoa Tabouli

Tabbouleh/Tabouli is a Middle Eastern dish, typically made from wheat bulgar. There are a multitude of variations that are dependent upon the region, such as the Turkish version, kisir. Tabouli is a fantastic dish in the summer - it's cold temperature and light flavors won't put you to sleep after eating. Perhaps most persuasive is that there is little cooking involved.

I love this version with quinoa in place of the bulgar because quinoa has a ton of protein and cooks just like rice.

Ingredients
2 cups chicken/veggie stock
1 cup quinoa
1/2 teaspoon sea salt
zest of 1 lemon

1/4 cup olive oil
1/4 cup lemon juice (about 1 lemon)
3 tomatoes, seeded and diced
1 cucumber, peeled, seeded and diced
4 green onions, diced
3 carrots, grated
1 lg clove garlic, grated (or pasted)
1 cup fresh parsley, chopped (or palm full of dried parsley)
Salt and Pepper

Method
Preheat a saucepan to medium heat and toast the quinoa for 2-3 minutes. Add the stock, lemon zest, a little salt, and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes; fluff with a fork.

In a large bowl, whisk olive oil, lemon juice, garlic and parsley. Toss with the quinoa when its done – allow to cool. Meanwhile, chop the veggies.

Once quinoa is cool, add the tomatoes, cucumber, green onions, carrots and parsley. Toss to combine. You may need to add more olive oil if the mixture becomes dry as it cools.


*This dish traditionally has fresh mint as well, but I never have any on hand. If you do, chop it up and toss it in.

Even more things to do with PESTO

I appreciate that, given my infrequent posting, some may be tiring of the fact that nearly everything I post involves pesto. BUT I have found a new use . . . or a combination of other recipes. It is summer after all.*

So, what do you get when you cross a pizza with Pesto Pea Salad? Yummy, yummy deliciousness.

At Woodman's (a local grocery store) we found frozen pizza dough from a local bakery that I just rolled out and baked. Meanwhile, I made a béchamel sauce - equal parts butter and flour; 1 tablespoon of each - in a pot over medium-law heat. Then add approximately 3/4 cup of milk and bring to a simmer until thick. Season with salt, pepper, and a little garlic powder.

Spread evenly over the cooked pizza crust, and top with the pesto pea salad and a liberal sprinkle of parmesan cheese. So good.

* I have a moment to post tonight because there are tornado warnings, tornados, and flooding in Milwaukee. I was in class, which was cancelled after waiting in the parking garage for 50 minutes. I headed for home during a small break in the storm. Ain't summer grand.

Pesto

The more I talk to people I learn that, while most know what pesto is, they have no clue how to make it. When I try to explain that it's easy, they think I am nuts. Honestly, if you have a food processor, this is a snap - PLUS, you will impress everyone and you can't even mess it up.

Pesto

1 oz fresh basil leaves
3 T toasted pine nuts
2 cloves garlic
½ c. extra virgin Olive Oil
5 T Parmesan, grated
1 lb pasta


In a food processor, pulse the basil and garlic about 5-7 times. Then add the nuts and continue to pulse the mixture another 4-6 times. With the food processor on low, slowly drizzle in the oil until it is all combined; then shut it off. Add the cheese, and pulse 3-5 times until it has just incorporated. Done.

You can now toss your pesto with cooked pasta, add it to chicken, use it as a pizza topping, make Pesto Pea Salad, or . . .
______________________
**To toast the nuts, put them in a dry (no oil) pan over low heat and shake them every couple of minutes to prevent burning. This will take a little while - keep your eye on it! You will know they are done when they get a light brown color (and smell really good). Also, make sure to keep any extra pine nuts in the fridge.

Pesto Pea Salad

I rarely find a recipe that I don't tweak or change. I also don't make many dishes with only a few ingredients and/or spices, but this is one of them. It's perfect.

This salad is such a great sumer dinner. Not only does it have great flavor and texture, it takes 5 minutes to throw together. We had it for dinner tonight on its own, although it would be great with some crusty bread, and a grilled chicken breast marinaded in pesto.

Pesto Pea Salad
Ingredients
1/4 lb baby spinach, washed
10 oz. frozen peas, defrosted
1/2 c. prepared pesto
1 tsp. salt
4 Tbsp toasted pine nuts

Method
Place all ingredients in a bowl. Toss. Eat.


* I really like to use the frozen baby peas from Trader Joe's.
Recipe from Ina Garten's Barefoot Contessa at Home, page 77 (2006); my picture :)

Farmer's Market Pasta

So, not only do I have a problem with using the oven, I avoid it. I mean, really. What is the point of baking a pasta dish that is perfectly good without the extra step. Case in point, Penne with Corn, Zucchini and Basil. Sounds delicious. It does not, however, sound like I need to wait an additional 45 minutes to eat it, or dirty more dishes for that matter, by baking it. Plus, eliminating some of that cooking keeps the veggies perfectly cooked, and the sauce fresh. This is my stove top only adaptation of Penne with Corn, Zucchini and Basil; I call it Farmer's Market Pasta. You can easily pick up the majority of the ingredients at your local farmer's market - if you're in Madison, stop by Creekside Farm, and say hello to Mark and Chris, my honorary Uncle and Aunt!

Farmer's Market Pasta
Ingredients:
Kosher salt, to taste
1 lb. penne
6 Tbs. olive oil, plus more as needed
Kernels cut from 3 ears of corn
Freshly ground black pepper, to taste
8 zucchini, about 2 lb. total, cut into half-moons
1 small yellow onion, diced
8 tomatoes, cored, seeded and cut into 1-inch chunks
2 Tbs. chopped garlic
2 tsp. chopped fresh oregano
1/4 tsp. red pepper flakes
2 Tbs. tomato paste
1/3 cup white wine
1/2 cup thinly sliced fresh basil
6 oz. mozzarella cheese, grated
2 oz. Parmigiano-Reggiano cheese, grated

Method:
In a 12-inch nonstick fry pan over medium-high heat, warm 3 Tbs. of the olive oil. Add the corn, season with salt and black pepper and cook, stirring occasionally, until the corn is lightly golden, 6 to 8 minutes. Transfer to a large bowl. Set aside.

Return the pan to medium-high heat and warm the remaining 3 Tbs. olive oil. Working in batches, add the zucchini, season with salt and cook, stirring occasionally, until the zucchini is tender and golden brown, 6 to 8 minutes. Add to the bowl with the corn. Repeat with the remaining zucchini, adding more oil to the pan as needed.

Start boiling the water for the pasta.

Set the pan over medium-low heat. Add the onion, 1 tsp. salt and black pepper, to taste. Cook, stirring occasionally, until the onion is translucent, about 2 minutes. Add the tomatoes, garlic, oregano and red pepper flakes and cook, stirring occasionally, until the tomatoes soften and begin to form a sauce, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Add the wine and cook until the wine has reduced and the sauce is fairly thick, about 3 minutes more. Next add the tomato sauce, basil, mozzarella and Parmigiano-Reggiano to the bowl with the vegetables and toss to combine.

Bring a large pot of water to a boil over high heat. Generously salt the water, add the pasta and cook, stirring occasionally, until al dente. Drain the pasta, add to the sauce, toss - enjoy!

Adapted on August 5, 2009 from Williams-Sonoma Kitchen.

NOTE: I also think this would be a great make ahead dish: sauté the corn, then the zucchini, and set aside. Prepare the sauce, put a lid on it, and move it to the back of the stove. When you're ready to eat, cook the pasta, and turn the heat on under the sauce. I don't think you need to reheat the veggies; I didn't last night and there was probably an hour break. Toss it all together and enjoy. Oooo, I bet this would be great if you grilled the corn on the cob, then cut it off to add.