Ain't No Scurvy Here...

Now is the time when many of my meals take on an orange hue. In an effort to use up the over-abundance of oranges on our tree, I drink, eat, and cook with oranges for practically the entire winter. We should all have such troubles.


Menu:
Seared Scallops with Orange-Sesame Glaze
Orange-Scented Basmati Rice
Steamed Spinach


Seared Scallops with Orange-Sesame Glaze



Serves 2

2 T low-sodium soy sauce
1/4 c water
2 T maple syrup or honey
1/4 c orange juice
zest of 1/2 an orange, cut into strips
2 pieces star anise (optional)
1 coin of fresh ginger
1 dried chipotle pepper, or a pinch of ground chipotle
1/2 tsp Chinese sichuan peppercorns (optional)
1 1/2 pounds large scallops, patted dry with a paper towel
1/2 tsp canola oil, divided
salt and pepper
1 tsp toasted sesame seeds

1. Make the glaze: combine soy sauce through sichuan peppercorns, if using, in a small saucepan. Bring to a boil, then lower heat and simmer for 15 minutes (do this while the rice is cooking). Turn up to a boil again and boil for 2-3 minutes or until reduced to a thick syrup. Do not allow to burn.
2. Heat half of the oil in a hot skillet. Arrange half of the scallops in the pan, being careful not to crowd them. Sprinkle with salt and pepper. Sear for 2 minutes, then flip and sear until just barely opaque, about 1 more minute. Remove from heat and repeat with remaining oil and scallops.
3. Drizzle the glaze over the scallops and sprinkle with sesame seeds before serving.


Orange-Scented Basmati Rice

1 1/2 cups vegetable broth
1/2 cup orange juice
1 cup basmati rice

1. Bring the broth and juice to a boil in a saucepan. Add the rice and reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let rest for 5 minutes.
2. Fluff with a fork before serving.

Holy Smoke!

We had a very laid-back Christmas. We didn't travel anywhere and we didn't have anyone over for dinner. It was just the two of us, so we cooked all day and then ate all night while watching basketball and football. It was great. I think Jesus would approve.

The only thing I'm not posting is the recipe for the Sweet Potato Gratin. It did not turn out well for some reason; it was very watery and just didn't set up. Everything else was pretty fantastic.

Menu:
Smoked Brisket
Snow Crab Legs
Baked Macaroni and Cheese
Sweet Potato Rosemary Gratin
Steamed Broccoli
Rote Grutzl
Lemony Lemon Tapioca Pudding
Butterscotch Banana Bread Pudding


Smoked Brisket

OK, there are ten billion brisket recipes out there. They're probably all good. This was our first time smoking a brisket; so far, we have done a Thanksgiving turkey, and salmon, and now brisket. We're 3 for 3.

Quoth Nate, "That was the best piece of meat I have ever eaten in my LIFE."

So I guess he liked it?

All of the meats we've tried so far have cooked a lot faster than most recipes predict, and I can't really explain it, but I'm not complaining. Also, most of the recipes I came across for brisket said to buy more than you think you need because the meat shrinks during the smoking process. So I bought 5 pounds (yes, for two of us...I wanted leftovers, OK??), and I would say we ended up with, oh, 4 7/8 pounds after shrinkage. So, yeah. We have some leftovers.



5-lb brisket with ~1/4" fat cap on one side
spice rub of your choice (I used a one of those McCormick Grillmasters rubs with lots of cracked black pepper...probably anything would work fine)

1. Sprinkle the spice rub generously on both sides of the brisket the day before.
2. Heat the smoker according to instructions (we have a Brinkmann vertical electric water smoker and used hickory chips), fill the water dish about half full with water, and pour two beers in to top it off. I have no idea if the beers make a difference, but it felt more gourmet that way.
3. Smoke the brisket, fat side up. I soaked my wood chips in water and added more every 30 minutes; that seemed to be about when the smoke started to die down. Also, a few times I just used dry chips, which also works fine, but I think they burn more quickly (um, duh). Mine reached the recommended internal temp of 140-145 F in about 3 1/2 hours.
4. Remove the brisket from the smoker and let rest for 30 minutes before slicing across the grain.



My brisket was a touch tougher toward the middle, at the thickest part. So I sliced the ends to serve for dinner (and they had that beautiful rosy ring round the edges...yum) and wrapped the rest up in foil and stuck it in the oven at 275 for another 30 minutes or so before slicing it to pack away in the freezer.

Snow Crab Legs

This is one of our favorite special occasion foods. But honestly, they're so easy to prepare, we could seriously have them every night. Usually I go for Alaskan King Crab, but Whole Foods only had these little ones. They were good, but definitely not as meaty. To prepare them from frozen, wrap them in foil and heat in the oven at 350 for 30 minutes or until heated through. Alternatively, you can put them in a baking dish, cover with plastic wrap, and heat in the microwave for about 5 minutes. Easy peasy.


Baked Macaroni and Cheese

One of my favorite comfort foods. I am sure I am not alone in that. Many years ago I learned the technique of using part chicken broth in the cheese sauce (called a Veloute sauce), which lightens and brightens an otherwise heavy cream sauce.

I have made this cheese sauce with many varieties of cheese, usually with whatever is left in the cheese drawer. It's great with a sharp cheddar as its base, but very nice with any other cheese as a supplement: parmesan, gruyere, goat, feta, swiss, blue, what have you. I've never met a cheese I didn't like. Nutmeg gives it a nice, deep flavor, and I often sprinkle smoked paprika or chipotle in there for some kick.

This is a basic mac and cheese recipe that can be baked or made on the stove top, and can also be embellished with broccoli, chicken, sun-dried tomatoes, or anything else that sounds good on a tired weeknight.


Ugh. Pay no attention to the sad excuse for a gratin in this picture.

Serves 2

2 cups whole wheat macaroni, rotini, fusilli, or any other shape you like
1 T flour
1 T butter
1/4 c low fat milk, warmed
1/4 c chicken or vegetable broth, warmed
1 oz sharp cheddar cheese, shredded
1 oz gruyere cheese, shredded
1/4 tsp grated nutmeg
1/4 tsp smoked paprika or chipotle* pepper
black pepper to taste
additional shredded cheese to top, about 1/2 oz
fresh bread crumbs
cooking spray

1. Boil the pasta in water until al dente, about 8 minutes. Drain and set aside.
2. In a small saucepan, whisk together the flour and the butter over medium heat until smooth.
3. Combine the milk and broth and gradually whisk into the flour mixture, a tablespoonful at a time. You're making a smooth white sauce here, and if you don't start slowly, it can break apart and you'll be left with hot milk with floury lumps. If that happens, there's no rescuing it; toss it and start over.
4. After you've added all of the liquid, stir constantly over medium heat until it starts to thicken, then lower the heat and whisk in the cheeses.
5. Season with the nutmeg, chipotle, and black pepper.
6. Transfer the pasta to a small baking dish or individual ramekins. Pour the cheese sauce over the pasta. Sprinkle additional shredded cheese over the pasta.
7. Top with breadcrumbs and spray with cooking spray.
8. Bake, uncovered, at 350 for 30 minutes or until the sauce is bubbling.

*Rant #1: It's pronounced chi-POTE-lay. Not chi-POLT-ay. Just look at the letters, the t comes BEFORE the l. Argh! It drives me bonkers when people mispronounce this word! Second only to mispronouncing nuclear!!! (GWB, I'm looking in your direction...). Also, espresso does not have an X. You take an EXpress train, but you drink an ESpresso. Oy; I should stop now.

Lemony Lemon Tapioca Pudding
adapted from a recipe found on the blog Pinch My Salt




The inspiration for this pudding came from having received a few Meyer lemons from a friend (if you've never smelled a Meyer lemon, you're missing out...they are so flowery and perfumy I have been known to just hold them to my nose while writing up charts at my desk).

I was trying to think of what dessert would do them justice, and I thought I'd try to make some variation of rote grutzl. But rote grutzl's body comes from the raspberries, and I couldn't figure out how to do that with lemons, so it morphed into more of a creamy pudding. Then I stumbled across a recipe for candied lemons, and lo, it was a Christmas miracle. Or something. It was tasty, anyway.



You can definitely stop before adding the cream, but it's pretty darn luscious with that added bit of sin. Come on, it's Christmas. Splurge.

1/4 c small pearl tapioca
1 c whole milk
1 large egg yolk
1/4 c sugar
1/8 tsp salt
1/2 of a vanilla bean, or 1/2 tsp vanilla extract
zest of 1/2 a lemon
1/4 c fresh lemon juice, preferably Meyer
1/4 c well-chilled heavy cream
5 candied lemon slices, diced (before they've been dredged in sugar)
additional whipped cream for serving

1. Soak the tapioca in water for 30 minutes, then drain. Do not rinse.
2. In a medium saucepan, whisk together the milk, egg yolk, sugar, and salt.
3. Slice the vanilla bean in half lengthwise and scrape the seeds into the milk mixture, then drop the bean pods in. If you are using extract, this will get stirred in later.
4. Heat the mixture to a gentle simmer, stirring constantly. When small bubbles start to form around the edge of the pot, turn the heat to low and simmer, stirring, for 15-20 minutes, until the tapioca is soft and translucent. Remove from heat.
5. Stir in the lemon juice and lemon zest (and vanilla extract). Let cool to room temperature or cover with plastic wrap and chill until you are ready to fold in the cream.
6. Stir the diced candied lemon pieces into the pudding.
7. Whip the chilled cream until soft peaks form. Fold it into the pudding.
8. Serve chilled. Top with whipped cream or lemon marmalade.


Rote Grutzl



One of my favorite holiday desserts. Probably not authentic, but I grew up with this version from the Rochester Junior League cookbook, Applehood and Mother Pie.

1 bag of frozen raspberries, 10-12 oz.
1/2 c red currant jelly
1 1/2 c plus two T cold water
3 1/2 T instant tapioca
heavy cream, either whipped or not

1. In a medium saucepan, combine everything except the cream and bring to a boil. Reduce heat to medium and cook for 5 minutes, stirring to make sure it doesn't boil over.
2. Remove from heat and pour into a bowl. Let cool for 20 minutes, then refrigerate overnight until. It will thicken as it cools.
3. Serve chilled with cream.



Candied Lemons

I used a recipe posted on this lovely blog, Figs With Bri. This is a two-day process, just so you're prepared. It's easy, though, and the actual interactive parts don't take much time or effort; you're mostly just waiting for the lemons to sit and absorb the syrup. I used regular lemons for this, but I bet it would be over the top with Meyer lemons . As an added bonus, I'm pretty sure I accidentally made marmalade. The cooking syrup smelled too good to throw away, so I put it in a container in the refrigerator while I pondered what to use it for. The next morning I was rewarded with a container of sweet lemon marmalade, also fabulous atop the lemon tapioca!

4 lemons, sliced into 1/4" slices
2 c sugar
extra sugar for coating (about 1/2 cup)

1. Place the lemon slices in a large saucepan and fill the pan with enough water to submerge the lemons. Bring to a boil and simmer for about 15 minutes, until the rinds are tender.
2. Set a large cooling rack over a layer of paper towels next to the stove. Transfer the lemons slices to the rack to drain.
3. Pour two cups of the cooking liquid into a smaller sauce pan and add the sugar. Heat over medium heat, stirring to dissolve the sugar.
4. Remove the syrup from heat and pour into a large bowl. Add the lemons and stir to coat. Cover and let sit at room temperature for 8 hours.
5. Transfer the syrup and lemons to a medium saucepan and cook over medium-low heat for 30 minutes. The syrup will have reduced; if it gets absorbed completely before the time is up, turn off the heat to avoid scorching.
6. Use a slotted spoon to arrange the lemon slices in a single layer on a sheet of wax paper or foil. Let sit at room temperature overnight.



7. Dredge the slices in sugar to coat. Let dry for 3 hours before storing in an airtight container, in single layers separated by wax paper.



Butterscotch Banana Bread Pudding
adapted from Small-Batch Baking, by Debby Maugans Nakos



This is a great little book that I don't use nearly enough. Actually, tonight was the first time I've used it, and it's been languishing on the shelf for years! I look forward to making more from this.

I basically followed the recipe, but I used challah for the bread and layered sliced bananas on the bottoms of the ramekins before adding the bread pudding mixture. Mine made three servings, not two, but I think my ramekins were a little small. Also, I used Dewar's in the butterscotch sauce instead of Jack Daniel's, and I sprinkled chopped candied almonds over before serving. **

Puddings
unsalted butter, at room temperature, for greasing the ramekins (I used cooking spray)
3/4 c half-and-half or whole milk (I used whole milk)
1/4 c firmly packed dark brown sugar
1 T unsalted butter
pinch salt
1 large egg
white of 1 large egg
1 tsp pure vanilla extract
2 c day-old "hearth-baked" bread cubes (1/2" cubes), such as ciabatta, country French, or country Italian

Tennessee Butterscotch Sauce
1/2 c sugar
2 T Jack Daniel's or bourbon whiskey
2 T water
1 1/2 T unsalted butter

1/2 banana, sliced thin (optional)
chopped candied almonds or toffee bits (optional)
whipped cream

1. Grease the ramekins. Preheat the oven to 350.
2. Heat the half-and-half, brown sugar, butter and salt in a small saucepan over medium heat. Bring to a boil and stir constantly until the sugar melts, about 5 minutes. Remove from heat.
3. Whisk the egg and white together in a medium bowl. Gradually pour the hot cream mixture into the beaten egg, whisking vigorously as you pour to avoid scrambling the egg.
4. Stir in the vanilla. Then add the bread to the cream mixture and stir well to combine. Let the mixture stand, pressing down on the bread to submerge it, for 10 minutes or until saturated.
5. Divide the mixture between the ramekins and bake until puffed and golden, about 30-35 minutes. Let cool on a rack for 10 minutes.



6. To make the sauce, heat the sugar in a small sauce pan over medium heat, stirring with a fork, until melted and dark amber colored (about 20 minutes).
7. Remove from heat and carefully pour the water and whiskey down the side of the pan. It will hiss and bubble violently and the sugar will separate.
8. Return to heat and stir until melted again, then remove from heat and stir in the butter. It will keep for 4 days in the refrigerator.



9. Unmold the ramekins and spoon the sauce over each pudding to serve. Serve with cream



**Rant #2: Why can't I find toffee bits ANYWHERE? I can find chocolate-covered toffee bits and Heath bars and Heath Bar bits and Skor bars, but I'm not about to scrape the chocolate off just to get to the toffee. There are some people in this world who don't like chocolate!!



All I want for Christmas is that entire brisket you're slicing up.
My life: it is hard.

Smokin'!

We became the proud owners of an electric smoker over the Thanksgiving holiday. Our first foray into the realm of smoke was on Thanksgiving itself, when we made a lusciously succulent smoked turkey.

Tonight was our second experiment, and this time a pretty filet of sockeye salmon was the recipient of the smoky treatment. As is frequently the case, there were many different recipes for smoked salmon on the internet, most of which called for wildly different preparations and cooking times. The method I chose resulted in a very tasty filet, albeit a bit dry. Next time I might brine longer and smoke less. I'm looking forward to future smoking experiments!

For the record, we have a Brinkmann electric vertical water smoker.

Menu:
Smoked Salmon
Roasted Sweet and Sour Potatoes
Steamed Broccoli
Basmati Rice


Smoked Salmon



1 lb salmon filet with skin
4 c water
1/4 c kosher salt
2 T honey
1/2 c orange juice
1 T each of fresh oregano and fresh thyme

1. Combine the salt, honey, and orange juice and stir into the water until dissolved. Place the salmon in a shallow dish and cover with the salt water. Brine for 30 minutes, then rinse off.
2. Place the salmon on a piece of foil, sprinkle with the herbs, and air-dry for 30-60 minutes.
3. Smoke the salmon according the the smoker's directions.





Roasted Sweet and Sour Potatoes



These were a nice foil to the smoky fish.

2 medium sweet potatoes, peeled and cut into 1" cubes
2 T olive oil
4 tsp seasoned rice vinegar
1 tsp salt
1/2 ground pepper
3 cloves garlic, minced
1/4 cup minced fresh herbs (I used a mixture of parsley, sage, thyme, and oregano)

1. Preheat the oven to 400.
2. Toss all of the ingredients in a bowl. Spread into a roasting pan and roast for 30-40 minutes until soft.

Action expresses priorities.

We started watching Ghandi last night. So what kind of food does one eat while watching Ghandi?

Pizza, duh. From the uber-trendy Phoenix joint, La Grande Orange.

On the second night, however, (because, jeez, the thing is more than three hours long and a girl's got to get her beauty sleep!), one eats Indian food. Or at least, a white-suburban-Jewish-girl's rendition of Indian food. Enjoy. And be good.

Menu:
Cilantro-Mint Chutney
Tamarind Chutney
Cumin Potatoes
Steamed Fish with Cilantro
Mr. Panseer's North-Indian Style Spinach
Pitas

Tamarind Chutney
from The Global Gourmet

1 tablespoon tamarind concentrate
1/2 cup water
2 tablespoons firmly packed brown sugar
1 teaspoon grated or very finely minced gingerroot
1 clove garlic, crushed
1/2 teaspoon garam masala
1/4 teaspoon crushed dried hot pepper


I found this cute little jar at Whole Foods.


And look! It's local!


Cilantro-Mint Chutney
from Big Oven

OK, I have to interrupt, here. I've made a version of this before--there are recipes all over the internet--but this was the first one I've seen that called for cashews. I thought about omitting them at first for the sake of low-fat, reduced, calorie, blabbity-blah-blah-etc, but Oh My Goodness, USE THEM. They don't add that much fat and wowza, does it taste gooood. I think even Ghandi would have approved.



1 jalapeno pepper, seeded and minced
2 garlic cloves, minced
1/2 cup raw cashews
1 1/2 c fresh mint leaves
1 1/2 c fresh cilantro leaves
1/2 c fresh lime juice (I used lemon)
1/4 c water
1 T sugar
2 tsp ground coriander
1/4 tsp salt, or to taste

Combine all ingredients in a food processor and process until smooth.

Steamed Fish with Cilantro



2 T soy sauce
1 tsp brown sugar
2 T cilantro, minced
1 small jalapeno pepper, seeded and minced
1 clove garlic, minced
1 T ginger, grated
2 T water
2 tilapia fillets

1. Combine soy sauce through water in a small bowl.
2. Place fillets in a large skillet and pour the sauce over them.
3. Turn the heat on high, bring to a boil, then turn to a simmer, cover the skillet, and steam for 5 minutes or until fish flakes easily with a fork. Serve immediately.

Cumin Potatoes



3 cloves garlic
1/4 onion
2 tsp olive oil
1 1/2 tsp toasted cumin seeds
1 tsp mustard seeds
1/2 tsp turmeric
1 tsp ground coriander
1 tsp salt, or more to taste
1 medium carrot, sliced
4 medium potatoes (approx 3" diameter), peeled and cut into 1" cubes
1/2 cup chicken broth
1 cup green peas, frozen

1. In a large skillet, saute the onions, garlic, olive oil and spices until onion are translucent, about 5 minutes.
2. Add the carrots, potatoes, and chicken broth.
3. Bring to a boil, cover, and reduce to a simmer, and cook for 20-30 minutes or until potatoes are soft. Stir frequently and add water as needed to prevent potatoes from sticking to pan.
4. Just before serving, stir in the peas and warm through.



Mr. Panseer's North-Indian Style Spinach

(from Crescent Dragonwagon's Passionate Vegetarian, originally blogged about here)

2 tsp clarified butter or vegetable oil
1 small onion, finely diced
1 serrano chile, diced, seeds and membranes removed
1 T peeled grated ginger
1 T finely minced garlic
2 pounds fresh spinach, well washed, coarsely chopped
2 T water
1 tsp salt
1/2 tsp fresh ground pepper

1. Heat the oil in a large skillet with a tight-fitting lid. Add the onion and cook until translucent. Add half of the chile and ginger and saute for 2 minutes. Add the garlic and saute for 1 minute.
2. Add the spinach a few handfuls at a time, allowing it to cook down until you are able to add all of it to the skillet.
3. Add the water, salt and pepper. Cover and cook over very low heat for 1 hour.
4. Just before serving, spray a small skillet with cooking spray and heat the remaining chile and ginger until very hot. Stir into the spinach and serve.

The Great American Pastime

Game 3 of the World Series, and obviously, the dinner of choice is Cioppino!



No, just kidding, I really was just craving tomato-y seafood-y salty food tonight, so made a quick detour to Whole Foods on my way home from work to score some misto de mare. I pretty much just made this up as I went along, because basically cioppino is just mixed seafood braised in a tomato/garlic/wine broth. Easy peasy. This is usually served over or with pasta or garlic bread. We served it over steamed spinach.

Cioppino with Steamed Spinach
serves 2-3



1 tsp olive oil
5 cloves garlic, minced
2 T tomato paste
3 1/2 tsp crushed red pepper
3 large tomatoes, diced
2 T parsley, minced
1 tsp dried oregano
1/4 c dry red wine
1 6-oz can chopped clams with their broth
1/4 lb raw shrimp, peeled and deveined
1/2 lb raw bay scallops
1 small tilapia filet, cubed
1 small calamari steak, sliced into thin strips
1/4 c fresh basil, julienned
salt and pepper to taste

1 lb baby spinach

Parmesan cheese

1. In a large skillet over medium heat, saute the garlic and red pepper in olive oil. Stir in the tomato paste, tomatoes, parsley, oregano, wine, and clams and broth. Bring to a boil, lower heat to low, and simmer for 10 minutes.
2. Add the remaining seafood and simmer for 5 minutes or until cooked. Season to taste with salt and pepper.
3. Heat cooking spray in a large pan and had the spinach with a few spoonfuls of water. Cover and steam for 5 minutes or until spinach is wilted.
4. Divide the spinach between shallow bowls and spoon the seafood and tomato sauce over the top. Shave parmesan cheese over each serving.

I don't know; just buy some fish and we'll figure something out.

This is frequently my answer when Nate calls me from the store to ask if I have any plans for dinner. Now, sometimes I do have plans, and I am ready with a list, but some much more often I am totally distracted at work or have worn myself out mowing our postage-stamp of a lawn in the 117 degree sun...and I just can't get motivated to plan something. Happily, some of our best dinners are borne of this menu apathy, and tonight was one of those nights.

I will admit to having a pretty well-stocked kitchen, so I realize that the throwing together of this meal might require a trip to the store for many people. But hey, I like to eat, there you have it.

Menu:
Fish Tacos with Grilled Pineapple and Chili-Honey Butter
Kitchen Sink Beans


Fish Tacos with Grilled Pineapple and Chili-Honey Butter

Fish tacos. So easy. Infinite variations. You basically cook some fish/shrimp, put it in a corn/flour tortilla, and top it with something crunchy (cabbage, lettuce, zucchini, shredded cucumber, shredded carrot) and something sweet (pineapple, mango, mango salsa, peach, etc) and something creamy/cheesy (avocado, cheese, sour cream...). Enjoy. Maybe if you're feeling particularly fancy, you'll marinate the fish in lime juice or sprinkle some chili seasoning on before you grill.



serves 2

1/2 lb cod or other firm white fish, cut into 1-inch cubes
1 medium zucchini
1 c pineapple, cut into 1-inch chunks
1 lime, cut in half
2 T chili-honey butter
6 corn tortillas
shredded green cabbage
sour cream
salsa

1. Thread two skewers with the pineapple chunks.
2. Cut the zucchini in half. Using a vegetable peeler, mandoline, or really sharp knife, shave the zucchini lengthwise into very thin, flexible strips. If you use a knife, you might not be able to get the strips thin enough to fold; if that happens, they'll be more flexible if you blanch them in boiling water for a minute or so.
3. Thread the fish and the zucchini onto skewers, folding the zucchini like an accordion and squishing it between fish pieces.
4. Melt the chili-honey butter in the microwave for about 15 seconds. Squeeze the juice from half of the lime into the butter.
5. Heat the grill to medium and grill the skewered fish and pineapple for 2-3 minutes per side or until done. Baste all of the skewers with the chili-honey butter as they cook.
6. When you are ready to fill the tacos, warm the tortillas in the microwave for 20 seconds; cold corn tortillas are stiff and will break if you try to fold them.
7. Divide the fish, zucchini, and pineapple among the tortillas, squeeze the remaining lime juice over them, and top with the cabbage, sour cream, and salsa.




Kitchen Sink Beans

So, Trader Joes makes canned Cuban-style black beans that are really good. This was my last-minute attempt to replicate them after I realized that we didn't have any in the pantry (so perhaps I am not that well-stocked...)

serves 2-3

1 15-oz can black beans (or pinto, or whatever, really)
bits and dregs of almost-empty jars of salsa from the back of the fridge
salt
chili powder/adobo seasoning/taco seasoning...or whatever seasoning tastes good

1. Heat the beans in the microwave for about a minute.
2. Stir in as much salsa, salt, and seasoning as you need until it tastes good.
3. Serve inside or alongside the tacos.

Coconutty.

Oh Padma Lakshmi, I heart you. I am such a sucker for all things hot/spicy/gingery/garlicky, and your cookbook fits the bill. This was a pretty simple weeknight meal, as long as you already have the ingredients on hand.

Menu:

Fresh Green Beans with Lentils and Coconut

Hot and Sweet Grilled Tilapia

Coconut Basmati Rice with Basil and Lime

Fresh Green Beans with Lentils and Coconut

from Tangy Tart Hot & Sweet by Padma Lakshmi

I found these bad boys at the farmer's market the other day and thought this recipe looked perfect to showcase them in all their Medusa glory. I was right.

Lakshmi calls for white gram lentils, which I didn't even try to find...I took her suggestion and subbed peanuts. Also, I made a special trip to the store to buy a big bag of dried red chiles, and honestly, I couldn't see that that contributed any flavor or heat. They sure were pretty, though. If you want some heat but don't have whole chiles, just reach for your crushed red pepper and give it a shake.

I cut the recipe in half and it made two large portions. I also decreased the oil. I've written it as I made it.

serves 2

2 tsp canola oil

1/2 tsp black mustard seeds

1 T white gram lentils (I subbed roasted peanuts, chopped)

2 whole dried red chiles

3/4 lb green beans, cut into 1-inch pieces

1/2 cup unsweetened shredded coconut

salt

1. Heat the oil over medium heat in a large skillet. Add the mustard seeds. When the seeds start to pop and crackle, add the lentils and chiles. Once the lentils are toasted light brown, add the cut beans and stir. Cover and cook for 2-3 minutes, stirring occasionally. (I added about 2 T water at this point because my beans were just not steaming).

2. Add the coconut and salt to taste. Cook another few minutes while stirring. When the beans are cooked through but still firm and crisp, about 8-10 minutes, remove from heat. Serve hot.

Hot and Sweet Grilled Tilapia

from Tangy Tart Hot & Sweet by Padma Lakshmi

This was excellent, easy, and fast, and would probably be equally great with shrimp, chicken, or maybe even tofu. My only change was to broil the tilapia because I was too lazy to light the grill.

serves 2

2 6-oz tilapia filets

olive oil (I used cooking spray)

salt

pepper

1 T freshly-squeezed lime juice

1 tsp sugar

1/2 tsp minced fresh ginger (I probably doubled this)

1 tsp minced fresh green chili (I used about 1/4 tsp crushed red pepper)

1. Take the fillets out of the fridge 1/2 hr prior to grilling. Brush the on both sides with olive oil and season with salt and pepper. Brush the grill with olive oil as well, and heat until very hot. The grill should be 2 inches from the heat source.

2. Combine the lime juice, sugar, ginger, a pinch of salt, and chili in a bowl.

3. Place the fish on the grill and cook for 2-3 minutes on each side or just until the fish begins to flake. Place the fillets on a plate and pour the lime and sugar mixture over them. Serve immediately.

Coconut Basmati Rice with Basil and Lime

OK, this one's mine. I love coconut rice and it's so easy. I also love having leftover coconut milk in the fridge, which is impossible to avoid because for some reason they insist on packaging it in 15 oz cans when you rarely use even half of that. Pssht. I like to use mine in coffee in place of milk. You can even steam it for lattes and capuccinos.

makes about 4 1/2 cup servings

3/4 c white basmati rice

3/4 c chicken broth

3/4 c light coconut milk

juice of 1/2 of a lime

zest of 1/2 of a lime

1/4 c fresh basil, packed, chopped

1. Heat the broth and coconut milk in a small saucepan to boiling. Add the rice, reduce heat to low, cover, and cook for 15 minutes or until the liquid is absorbed.

2. Remove from heat and stir in the lime juice and zest and the basil.

Beetstravaganza!

I have been informed that Elaine does not care for beets. And she's RUSSIAN. Oh well, Elaine is going to have to put up with at least one more beet-centric recipe, because I'm going out of town and I'm pretty sure Nate won't eat them. And darn it, I worked HARD to roast those things!

Plus, Elaine, you have to admit, beets are hands-down the prettiest vegetable out there. I mean, what other brilliantly pink food can you eat that isn't of the sugar-coated marshmallow variety*? Check it:



*Don't misunderstand...I am a card-carrying Peeps lover.

Menu:
Borscht
Garlic-Herb Braised Cod
Spanish Millet

So if you have a bunch of cooked beets sitting around waiting to be used up, and it's a hundred-and-umpteen degrees outside for the 75th day in a row, you just have to make borscht. And you have to serve it in a bone-china white soup bowl, because there just isn't a prettier pink in nature. This recipe was adapted from another great cookbook, The Silver Palate Cookbook. I've written it as I made it, which involved cutting down the ingredients to make about 3 1c servings.

Borscht
adapted from The Silver Palate Cookbook, by Julee Rosso and Sheila Lukins

serves 3

2 1/4 c cooked beets, cubed
2 c water
1 T sugar
juice of 1 lemon
1/2 tsp salt
1 egg
1/3c milk
6 T light sour cream

1. In a medium saucepan, bring the water to a boil. Add the beets, sugar, lemon juice, and salt and lower to a simmer for 15 minutes.
2. Remove from heat.
3. In a small bowl, whisk together the egg and milk. While whisking, gradually add 1/4 cup of the beet mixture to the egg mixture. Turn the heat back on under the beat mixture and stir in the egg mixture just enough to heat through.
4. Remove from heat, cool to room temperature, then refrigerate for several hours until very cold. Taste for seasoning, adding more salt, sugar, or lemon juice as needed.
5. To serve, ladle 1 c soup into a bowl and top with 2 T sour cream.


Garlic-Herb Braised Cod



Nothing fancy here, just an opportunity to use up some wilting herbs from the refrigerator. Any combination that you like would work.

serves 2

1 T each minced basil, parsley, tarragon, and cilantro
2 tsp olive oil
2 cloves garlic, minced
2 tsp lemon zest
salt and pepper to taste
2 4-6 oz cod fillets
2 T white wine or chicken broth

1. In a small bowl, combine the herbs, oil, garlic, lemon zest, salt and pepper.
2. Heat a skillet over medium heat and spray with cooking spray. Add the cod fillets and saute quickly on each side, about one minute per. Divide the herb mixture over each fillet, drizzle the wine over the fillets, and cover.
3. Braise for about 5 minutes or until the fish flakes easily with a fork. Serve immediately, spooning the cooking liquid over each serving.


Spanish Millet
adapted from Crescent Dragonwagon's Passionate Vegetarian



1 tsp olive oil
1 onion, sliced into thin vertical crescents
1 green bell pepper, diced (I used a roasted poblano pepper* here)
2 cloves garlic, minced
3 c cooked Basic Fluffy-Style Millet**
Tabasco sauce to taste
3 T tomato paste

*1. To roast a poblano pepper, which I far prefer to using bell peppers: from fresh or frozen, place the pepper over a heat source (hot grill or gas stovetop flame) and roast until the skin is blistered and lightly charred, turning frequently. If you do this over your gas stovetop, be careful of pepper juice dripping onto the burner. Allow the pepper to cool and peel the bits of char off before dicing.
2. In a medium skillet, heat the olive oil. Add the onion and saute for 5 minutes until soft and translucent. Add the garlic and pepper and saute for 1 minute.
3. Fold in the millet, cover, and heat through for about 5 minutes.
4. Mix in the Tabasco and tomato paste until fully incorporated. Season to taste with salt and pepper.


**Basic Fluffy-Style Millet
Follow the same recipe as for Basic Moist-Style Millet, but reduce the water to 2 cups and the cooking time to 18 minutes.

Grilled Cod Sandwiches, Saltspring Island Style.

And she's back!

Yes, I've been silent, but for a good reason: Vacation!!! We have lived in the desert for lo, these three years now, and have watched virtually every other citizen on this oven we call home get out of town during the summer while we sat at home like chumps. Steamy, sweaty, smelly (from the sweat) chumps.

But not this year...

We found ourselves needing to be in Denver for two weekends in a row in July, so we made a big trip out of it and spent the week in between in the Pacific Northwest. All told, we took 10 days and traveled to Denver, Seattle, Vancouver, Saltspring Island, and back to Denver (Boulder).

It. Was. Awesome. Of course, we could have been sitting in a cardboard box on the side of the road the whole time, and if it had just been cooler than 100 degrees, we still would have thought it was awesome.

I won't bore you with all the details, but suffice it to say that Canada (Vancouver environs in particular) seems like a pretty perfect place and I might defect. Don't say I didn't warn you. You can get all the utopian details on Nate's blog.

I will offer up one detail, though: the reason we were in Denver/Boulder for the second weekend of vacation was because there was an Ultimate Frisbee tournament there. Nate, who co-captains the Phoenix men's club team--Sprawl-- led the team to an undefeated weekend during which they rolled over all of the competition in the men's open division to take the title of the Colorado Cup!!! Very exciting!!! And no one got hurt!!!! Even more exciting!!!

But all good things must end, so here we are back in the inferno. On to the food.

Menu:
Grilled Cod Sandwiches with Mango Chutney
Charred Garlic and Mango over Greens with Chinese Dressing
Grilled Pineapple
Grilled Corn
Ice Cream

Grilled Cod Sandwiches with Mango Chutney




This was inspired by a great meal we had at a harborside restaurant called Moby's on Saltspring Island, which is off of Vancouver Island. This sandwich needs a superb bread, so I visited the trusty bakery down the street, Simply Bread, and scored some plump, beautiful challah rolls. Ciabatta would also work well here.

Serves 2

12 oz cod filet
cooking spray

2 challah rolls, split

2 T prepared mango chutney, divided
handful of mixed greens
salt and pepper to taste

1. Prepare the grill to medium. Secure the fish in a fish basket or place in a grill pan coated with cooking spray. Grill over medium heat until cooked through, about 3 minutes per side.
2. Place the split rolls over the coals and toast for about 30 seconds, or until lightly browned (or almost burned, as was the case at our house tonight...)
3. Divide the cooked filet into two equal portions and place each one on the bottom of a toasted roll. Season with salt and pepper. Top with greens, 1 T chutney, and the top of the roll and serve while hot.


Charred Garlic and Mango over Greens with Chinese Dressing



The base for this dressing is from a 7/30/2010 New York Times recipe for a delicious-looking celery and tofu stir-fry that I intend to try someday. I made the oil a few days ago, and the house smelled so good I wanted to eat the air. It also gave me an excuse to visit Penzey's for such pretty things as star anise, crushed red pepper, cinnamon sticks, Sichuan peppercorns, and whole coriander. Num.

Dressing
2 T spiced peanut oil (see below)
3 T seasoned rice vinegar

Salad
1 head garlic, cloves separated and peeled
1 mango, peeled and julienned
1 c broccoli, lightly steamed
8 c mixed salad greens

1. Whisk the oil and vinegar together until emulsified.
2. Thread the garlic cloves onto skewers or place them in one layer in a grill pan. Spray with cooking spray.



3. Char the garlic over a medium heat grill, about 2-3 minutes per side. They should be near-blackened and soft.
4. Divide the garlic, mango, broccoli, and greens over 4 plates. Drizzled the dressing over and serve.

Spiced Peanut Oil
1 c peanut oil
2 inches of ginger, peeled and cut into 3-4 pieces
1 stick cinnamon
3 whole cloves
1 tsp whole coriander seeds
1 tsp cumin seeds
4 whole star anise
1 T Sichuan peppercorns
1/4 c red pepper flakes

1. Heat oil over medium heat until just simmering. Add ginger and spices and remove from heat. Allow to sit for 2-3 hours.
2. Strain oil into a jar and discard the solids.





I have to put in a plug here for one of my favorite Phoenix foodie spots, Sweet Republic. This amazingly amazing ice cream shop used to be within licking distance of our condo (actually, SR is still there, and so is the condo; we're the ones who moved. Foolishly. Now we live near a McDonald's.), and I have been known to occasionally drive the 30 minutes out of my way home from work to pick up some ice cream.

And I don't even really LIKE ice cream.

If you're ever in the vicinity of 90th St. and Shea in N. Scottsdale, go to Sweet Republic. It is your gastronomic duty.

Today's flavor picks:
Peanut Butter Chip
Honey Lavender
Cardamom

When The Nate's Away...

...The Beck Will Play.

Solo dinner tonight, hence the following menu:

Creamy Garlicky Gazpacho with Crunchy Pecorino
Scallop and Plum Ceviche

Once again, Mark Bittman inspires with his brilliance. I never would have thought ceviche could be a dish I would try at home, but I saw this recipe whilst perusing The Times last night and could not wait to have a go at it. Hopefully eating raw scallops won't come back to haunt me tomorrow...

The ceviche was so easy and so tasty, I will definitely look for more ways to prepare this at home. I loved the scallops, but I have also had really tasty fish ceviche at restaurants (namely Hula's Modern Tiki's amazing version with lime and coconut), and look forward to trying a recipe myself.

The gazpacho was in the same feature article that day, and it looked so pretty that I couldn't not make it. It seemed the perfect accompaniment to the ceviche (in a "Nate would never eat this so I should make it while I'm eating alone" kind of way...I don't claim to be any sort of talent at food pairing). While mine came out decidedly pinker than the deep orange in the picture, it was still very good. I guess I should have expected pink when I mixed red and white...A word of warning, though: it is VERY garlicky (and this coming from a garlic-blooded garlic-lover!). Next time I might use roasted garlic or blanch it first to cut down on the garlicky bite.


Creamy Garlicky Gazpacho with Crunchy Pecorino
by Melissa Clark, originally published in the New York Times 7/9/10



serves 4, about 3/4c per serving

6 tablespoons grated pecorino Romano (I used I T shredded cheddar per serving)
2 large tomatoes (about 1 pound), cored and roughly chopped
1 1/2 cups (12 ounces) plain sheep’s-milk or regular yogurt (I used nonfat Greek)
1/4 cup extra virgin olive oil, more for serving (I omitted this)
12 basil leaves, roughly chopped, more for serving
2 large garlic cloves, peeled and roughly chopped
2 scallions (white and light green parts), roughly chopped
2 ice cubes (I forgot this, it wasn't necessary)
1 3/4 teaspoons kosher salt, more to taste
1 1/2 teaspoons red wine vinegar, more to taste
Pinch cayenne pepper
Ground black pepper to taste.

1. In a small skillet over medium heat, melt the cheese until browned on one side. Carefully flip in one piece and brown on the other side. Remove to a paper towel and allow to cool until crispy. Break into 4 pieces.

2. Combine the remaining ingredients in a blender and puree until smooth and creamy.

3. Divide gazpacho into 4 bowls and garnish with basil leaves and cheese crisps.




Scallop and Plum Ceviche
by Mark Bittman, originally published in The New York Times 7/9/10



serves 2-4

1 pound bay scallops, cut into 1/2" pieces
2 plums, pitted and cut into 1/2" dice
2 tsp chopped fresh tarragon
1/4 c fresh lime juice
1/2 tsp grated lime zest
salt to taste
pinch cayenne pepper

1. Combine all ingredients in a medium bowl and let marinate at room temperature for 15 minutes. The scallops will "cook" in the lime juice.

2. Taste and adjust seasonings as needed.

It's a Tuna Hay Day

We scored tickets to tonight's Cubs/Diamondbacks game, which necessitates eating early to avoid being forced to shell out $57 for a tiny hot dog and soda at ye olde Chase Field. We've been eating more meat than usual lately (what with all the sliders, leftover sliders, and more leftover sliders), so fish seemed a logical choice.

Menu:
Grilled Tuna with Sesame-Ginger Vinaigrette
Sweet Potatoes
Mixed Greens Salad

Grilled Tuna with Sesame-Ginger Vinaigrette
from Kim Rizk's Hay Day Country Market Cookbook

This is one of my favorite cookbooks. The recipes are not complicated, yet they are consistently good and out of the ordinary. There is an herbed peasant bread in there that is out of this world. But I digress.

This recipe fit the bill for quick, easy, and delicious. The vinaigrette is scrumptious, and I honestly had a hard time not licking out the mixing bowl.



OK, I did lick the bowl. I'm OK with it.

serves 4

Vinaigrette:
3/4 c vegetable oil (I used 1/2c Olive oil, and might even use less next time)
1/4 c rice wine vinegar
1 T minced fresh ginger (I grated it with a microplane)
1 small clove garlic, minced
finely grated zest of 1 orange
1/4 c fresh orange juice
1 t toasted sesame oil
1 t soy sauce
salt and pepper to taste

Tuna:
4 tuna steaks, 1 inch thick
1 cup Sesame-Ginger Vinaigrette
6 oz mixed salad greens (I used spinach and arugula)
4 t sesame seeds, toasted

1. Whisk together all of the ingredients for the vinaigrette except the salt and pepper.
2. Season to taste with salt and pepper.
3. Pour 1 c vinaigrette over the tuna steaks in a shallow dish and marinate for 30
minutes.

4. Heat the grill to medium.
5. Coat grate with cooking spray or oil.
6. Remove tuna from marinade, discard marinade. Place steaks on the grill and cook until medium-rare, about 3 minutes per side.


7. Place steaks on mixed greens and drizzle 1 T vinaigrette over dish before serving. Sprinkle with sesame seeds.



Note:
I toast sesame seeds by heating them in a skillet over medium heat, stirring occasionally, until they are light brown and fragrant. They will go from lovely brown to charred black in about 0.37 seconds, so don't walk away.


Raw...


Toasted! Subtle, I know.

For the sweet potatoes, I never have the patience or forethought to roast them in the oven. I have found it to be much simpler to prick them with a fork a few times, wrap in a paper towel, and drizzle water over the little bundle before placing in the microwave on high for about 5 minutes. Easy peasy.




Great dinner, now off to the ballgame!