get your yummy back

musings from a health supportive culinary artist

Asparagus, Peas, and Basil March 10, 2010

Filed under: how to make it — chezdesblog @ 12:32 am
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The other day, I was grocery shopping and signs of spring were everywhere. The produce aisles were teaming with color and character. Bowls of baby cauliflower in purple, white, and yellow. Baskets of English peas. Stacks of asparagus. Fresh basil in bulk. Yes, as in, I could buy basil by the ounce. I’ve never seen that before. I felt like I’d been under some rock for the winter. I was inspired.

I went home and made a plan for dinner that included Asparagus, Peas, and Basil. If you haven’t shelled fresh peas before, you will notice that there are two seams to every pea pod. To shell peas, break one of the tips and tear down the sturdier, indented side. I consider it the “inside” of the curve of the pea pod.

Of course, you can use frozen peas in a pinch, but I encourage you to try the fresh peas. Shelling peas can actually be somewhat meditative, sort of like kneading bread. You can prepare them a day in advance if you like; just store them in the refrigerator. Same goes for the asparagus. It’s your meal – get into it!

 

Small Plates With Big Taste March 5, 2010

Filed under: how to make it — chezdesblog @ 2:15 am
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Tonight was a bit of a special occasion. My nephew is home for spring break, friends were over, and we were all gathering for dinner. It’s time for a little dinner party…

My brother-in-law was in charge of the grill and I was in charge of the sides. I have been wanting to experiment with several tapas recipes and this turned out to be the perfect occasion. Tapas, or small plates, make perfect side dishes and are a fun way to try new things. Yippee!

I started with Roasted Vidalia Onions. Roasting them brings out their sweet, mellow flavor. Topped with Gorgonzola cheese, pine nuts, and chives, these onions practically melt in your mouth. They are a wonderful accompaniment to grilled meat. 

Traditional Garlic Shrimp is a very simple dish that packs big flavor. It comes together in minutes. Spinach, Catalan-style was also a big hit. Apples, pine nuts, and raisins are tossed with sautéed spinach making it anything other than typical. I like the idea of using small plates as a way to add big taste to family meals – hopefully you will too!

 

What’s for Dinner? Chicken Marbella February 26, 2010

Filed under: how to make it — chezdesblog @ 11:03 pm
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I first heard of Chicken Marbella at Three Stone Hearth, and now I wonder where I’ve been all this time. As I went searching for the original recipe, I realized that it has quite the following. Apparently this was one of the first dishes served at The Silver Palate ( if you don’t have The Silver Palate cookbook, go get it). 

At first glance, it may seem like an odd combination of chicken, capers, green olives, and prunes. Yes, prunes; but it works wonderfully. The bold flavors are a wonderful combination of sweet and salty. The kitchen makes their version extra nutritious and delicious by adding sweet sliced carrots. I like the addition of carrots for color, taste, and texture. I also had the pleasure of topping it all off with fresh parsley growing in my sister’s garden. I’ve adapted both recipes a bit for home cooking. I hope your family enjoys it as much as mine did!

 

Split Pea Soup February 22, 2010

Filed under: how to make it — chezdesblog @ 12:59 am
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Signs of spring come early in Northern California. Yes, my snow-bound friends, I am surrounded by blossoms on trees and flowers in bloom. In fact, I went on a long run yesterday among vineyards scattered with bright yellow mustard flowers. (I’m a jerk; I know.) The yellow mustard enriches the soil before new grapevines are planted in the spring. Check this out.

Now, back to soup. With spring on the horizon for us all (really it will come one day!), I feel compelled to share another favorite soup recipe while we’re still making it. This split pea soup from The Barefoot Contessa Cookbook is high on my list of seasonal eats. It’s not at all fussy; in fact, it proves that one does not necessarily need a ham hock to make a satisfying pea soup. That’s not to say that you can’t up the ante by adding one to the mix, it’s just that it’s not necessary. This recipe also goes to show that simple pantry staples can come together in fabulously satisfying ways. 

Dried split peas are among the few legumes that do not require soaking before cooking. They are high is soluble fiber, which helps to stabilize blood sugar levels. They are also a good source of potassium and other vitamins and minerals. This recipe is a great way to enjoy them with little fuss and great taste, and, um, maybe a glass of wine?

 

Orange Polentina February 17, 2010

Filed under: how to make it — chezdesblog @ 1:13 am
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I love polenta. At it’s most basic, it’s made with ground cornmeal, salt, and water. Simply boil 4 cups of water with 1 teaspoon salt (some recipes use half milk and half water). Gradually add the polenta to the boiling water, whisking constantly until thickened. Continue to stir frequently, over low heat, for about 25 minutes.

At this point, you can go any number of ways. To serve the polenta immediately as a side dish, simply add 2 tablespoons of butter and a sprinkle of Parmesan cheese. Or, mix in a combination of fresh herbs such as oregano and thyme and a drizzle of olive oil. You can also spread the polenta on a sheet pan and allow it to cool a bit. From here, you can cut it into large pieces, reheat in a fry pan, and top it with marinara and parmesan. Or, use it in this Polenta and Black Bean Casserole. You can also cut it into squares, brush it with olive oil, and grill it for a tasty side dish.

The other day at the kitchen, we cut cold polenta into “sticks” and tossed them with olive oil and sea salt. Then we baked them in the oven on a sheet pan at 450 degrees for about 20 minutes and voila – polenta fries! Delicious…

My latest trick with polenta is a breakfast dish called Orange Polentina. Polentina is a creamier version of polenta, like a porridge. It’s a nice alternative to hot cereal or oatmeal. This recipe relies on citrus for a bright flavor. However, the possibilities are endless. I can see making the basic polentina recipe and topping it with maple syrup and bananas, or raisins and honey…whatever you prefer. Enjoy!

 

Bread and “Big Soup”: Italian Style February 9, 2010

Filed under: how to make it — chezdesblog @ 10:17 am
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This has been a week for bread and soup. It all started with my hankering for Minestrone. In Italian, minestrone means “big soup,” and this recipe delivers. Regional variations aside, the trusted combination of  beans, pasta, and vegetables does not disappoint. In this version, carrots, onion, leeks, zucchini, cabbage, tomatoes, kidney beans, and whole wheat pasta make for a hearty vegetarian meal. When I added the broth to the pot, I also added a parmesan rind, which is a great method for adding subtle flavor to vegetable soups and rice dishes.

While we’re at it, isn’t this Sourdough Tomato Bread gorgeous? This was my first attempt at working with a sourdough starter. Although I consider this loaf a success, keeping a sourdough starter requires special care and feeding; it’s sort of like having a pet on the kitchen counter. For a simpler, equally tasty bread to go with your big soup, try this Tomato Basil Bread. When basil is out of season, you can substitute a tablespoon of Italian Seasoning and maybe add some sliced sun dried tomatoes. Either way, I hope you enjoy soup season while it lasts!

 

What’s for Lunch? Curried Couscous February 4, 2010

Filed under: how to make it — chezdesblog @ 7:48 pm
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I can’t believe I haven’t posted this recipe yet. It’s a standard for me. It doesn’t even really involve cooking, yet it’s so satisfying. Today is my day off from the kitchen and I’m working on a few projects, including Sourdough Tomato Bread – more on that later. As is often the case, hunger sneeks up on me and I am suddenly craving something quick, healthy, and tasty. At a moment like this, I turn to an old favorite I’ve adapted from Barefoot Contessa - Curried Couscous. This dish makes for a great side to chicken or fish; it also stands alone for lunch. It’s chock full o’ good things including whole wheat couscous, carrots, parsley, dried currants, almonds, scallions, and red onion. It’s also very versatile, so use whatever you’ve got in your pantry. You can substitute raisins or dried cranberries for the dried currants, or cilantro for the parsley. I’ve used pine nuts instead of sliced almonds, and I’ve also used peas instead of carrots. The dressing is simple and also relies on pantry items – olive oil, white vinegar, and plain yogurt. Long story short: don’t let the ingredient list stop you from enjoying a healthy, homemade lunch!

 

Broccoli + Apple = Yummy Salad February 1, 2010

Filed under: how to make it, where to get it — chezdesblog @ 2:58 am
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Before I get to the Broccoli Apple Salad, I have to tell you about Coach Rajeev. This weekend, I needed to run 16 miles as part of my training for the Boston Marathon on April 19. As you may recall, I am away from home for 8 weeks, working as an apprentice in the kitchen at Three Stone Hearth in Berkeley, CA. Away from home, away from husband, away from cat, and alas, away from running club.

All it took was a conversation, an email, a phone call, and *poof*, I had a club to run with here in Northern California. So, on Saturday morning, I hopped in my car and made my way to the Coyote Creek Trail to join the group for a long run.

I thought I knew what I was getting into – meeting some kindred spirits, getting in a 16-mile run, and enjoying the chance to run outdoors in January (!!). Little did I know that Coach Rajeev was part if the package.

He instantly made me feel welcome and assured me that I would not be on my own despite the fact that I was the only one doing that distance. He would stick with me. Ummm, okay! Coach Rajeev is an ultra-marathoner, one of those crazy people you hear about that do those crazy 50k, 100-mile, and even 250-mile runs. Wow. Not only did he coach me through 16 miles, he threw in some speed work, some hill work, and some serious mind/body connection work. I really learned a lot from him in our short time together. I’m still thinking about it.

Inspired, I came home and made a Broccoli Apple Salad , which I’ve been craving. Quick, raw, and tangy sweet, it’s a tasty alternative to a mixed green salad. It won’t disappoint. I also came home from the kitchen today with a whole wheat sourdough starter. I’ll have to see what sort of trouble I can stir up with that!

 

Rice Pudding with Almonds and Apricots January 25, 2010

Filed under: how to make it — chezdesblog @ 1:31 am
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It’s been raining like crazy! I am very happy indoors, stirring up some new things, including this Rice Pudding with Almonds and Apricots.  

At the kitchen where I’m working, they make a heavenly coconut milk rice pudding with raisins, so I’ve had rice pudding on the brain. This one has a different twist. Brown rice is mixed with almond milk and infused with orange zest, cardamom, and cinnamon. It is best served warm and topped with toasted, sliced almonds. I even enjoy it for breakfast in a “hot breakfast cereal” sort of way. If you have leftover brown rice, this dish comes together very quickly. Just skip the section on preparing rice and add 2 cups of cooked rice to the recipe for pudding.

Almonds are high in healthy, monounstaurated fats and cinnamon was named as one of the “11 Best Foods You Aren’t Eating” in one of my favorite blogs. On top of it all, this recipe is gluten-free, dairy-free, and packed with whole grains. What are you waiting for?

 

Rosemary Foccacia + Tomato and Basil Topping January 19, 2010

Filed under: how to make it — chezdesblog @ 12:56 am
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One benefit of wintering in California is the herb garden that just won’t quit. My sister and her husband have fresh parsley, tarragon, rosemary, marjoram, and thyme at the ready. In January. It’s incredible. 

This week, I made a really tasty Rosemary Foccacia, which is an Italian flat bread, using rosemary straight from the garden. Granted, making focaccia takes a little time. However, most of that time can be spent doing other things while waiting between a series of rather simple steps. If you’ve never made a yeast bread, this is a great place to start.

The rosemary, olive oil, and sea salt combination is heavenly. Fresh from the oven, I cut individual slices and topped them with tomatoes and basil simply dressed with balsamic vinegar, olive oil, salt, and pepper. It was almost like a bread salad, which was the perfect accompaniment to our soup for dinner. Mmm, mmm, good!