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.

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.

Bliss Can Be an Heirloom Tomato

I am almost ashamed to admit that this Saturday I went to my first farmer's market in Milwaukee. I KNOW - it's sick and wrong. Me - the girl who grew up on my honorary aunt and uncle's organic farm - Creekside Farm - during the summer, spending Saturday mornings peddling fruits, veggies, and flowers at THE farmer's market on the Capital Square in Madison, Wisconsin. Hell, the first thing I learned to drive was a tractor on their farm. Honest.

Though the South Shore Farmer's Market is very different from the Dane County Farmer's Market, the dog-friendly atmosphere, a priest making smoothies, a French man making crepes, and being on Lake Michigan in South Shore Park was wonderful. Next time, we will take our dog Max to meet all the dogs.

For dinner on Saturday, I made caprese salad - and it was THE most amazing salad ever! Imagine perfectly ripe heirloom tomatoes, fresh mozzarella cheese, basil, and 25-year aged balsamic vinegar . . . so amazing!

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 . . .
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**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.

Lemon Basil Martini

So, in this house, and the one I grew up in, we LOVE basil. When I found this recipe, I knew it was meant to be. Plus, it was the start of fall, and I had a planter full of basil waiting to be used. Unfortunately, mother nature didn't get my memo, and freezing temperatures (we're talking 30 degrees here) killed all of my basil. Ugh. So, making a full batch of this lemon basil syrup wasn't in the cards. I cut the recipe by 1/4 since I only needed 1 cup for the martinis.

I made these when my mom came to visit (when I make the panang curry) and they were amazing; and amazingly delish with the curry.


Lemon Basil Syrup
4 cups packed fresh basil sprigs (top 4 inches; from a 1/2-pound bunch)
4 cups water
2 cups sugar
9 (4- by 1-inch) strips lemon zest

Bring all ingredients to a boil in a medium saucepan, stirring until sugar is dissolved. Let stand at room temperature, covered, 1 hour, then transfer to an airtight container and chill until cold, about 1 hour. Strain syrup through a sieve into a bowl, pressing hard on and then discarding solids.

Martini
1 cup basil lemon syrup
3/4 cup vodka
1/2 cup fresh lemon juice

Shake with ice, strain and serve. Makes 3 generous martinis.

Adapted from epicurious.com on 10/24/09.

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 :)

Pancetta-Wrapped Peaches with Basil and Aged Balsamic - Stuart Brioza | Food & Wine

Ok - this sounds so good! I am going to try it this week. I think with a salad, and a nice sauvignon blanc with fresh peaches sliced into the wine... I am in love with the Geyser Peak Sauvignon right now; its a good price and easy to find. Also, since aged balsamic isn't in my budget, I will use a balsamic reduction. All you need to do is simmer the balsamic until it has reduced to a desired consistency. Doing this produces a richer and thicker vinegar, very similar to an aged balsamic.

You can find the recipe here:

Pancetta-Wrapped Peaches with Basil and Aged Balsamic Recipe - Stuart Brioza | Food & Wine

Image by Food & Wine Magazine

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Hot weather calls for iced tea

This is more of a tip than a recipe, however, I have fallen in love with iced tea. I was visiting my parents, well about a year ago now, and in the back of the cabinet (I have grocery shopped many times in my parents cupboards) and found a box of Passion Fruit Iced Tea from Starbucks. According to mom, my sister had bought it and brewed a cup for herself - the problem being, the bags are intended to make a pitcher at a time. Mom happily sent it home with me (Sorry, Samantha).

I have really grown to love the stuff, finding it floral and spicy, but quite sour. I added simple syrup (equal parts sugar and water boiled so it incorporates into cold liquid), and it was great. The only thing that makes it better - the frozen strawberries I keep in my freezer for impromptu smoothies used as ice cubes.
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P.S. For those of you in the Madison area, Bluephies has the best iced tea.