Pop Quiz!

We were traveling much of last week and did not do any cooking. I challenged my chef-y friends to come up with something tasty using the ingredients on hand...here's what Heather made (and I can't wait to make it myself!):

Addendum: I made this for dinner tonight, and it was superb. My changes:
1) I used 1 cup sliced leeks instead of the green onions and shallot
2)I used dried dill in place of the marjoram
3)I threw a parmesan rind in just for fun
4)I drizzled balsamic vinegar over the soup just before serving
5) I served it over steamed kale






Lentil-Barley Soup
adapted from myrecipes.com

2 teaspoons canola oil
4 scallions, white and light green parts, chopped
1 shallot, chopped
2 cloves garlic, chopped
3 cups vegetable broth
1 cup water
3/4 cup beer (Midas Touch by Dogfishhead)
1 cup chopped carrot
1 cup chopped parsnip
1 cup chopped celery
1 tsp dried marjoram
1/4 cup uncooked pearl barley
1/2 teaspoon black pepper
1/4 teaspoon dried thyme
2 bay leaves
1/2 cup dried lentils
1/4 teaspoon salt

1. Heat oil in a Dutch oven over medium-high heat. Add garlic, green onion, and shallot to pan; sauté 2 minutes. Add broth, 1 cup water, and beer; bring to a boil.
2. Add chopped carrot and next 8 ingredients (through bay leaves); return to a boil. Cover, reduce heat, and simmer for 15 minutes.
3. Stir in lentils; cover and cook 30 minutes. Discard bay leaves.
4. Place 1 1/2 cups broth mixture in a blender. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed mixture to pan, and stir in salt.
5. Return mixture to a boil; cover, reduce heat, and simmer 10 minutes or until thoroughly heated, stirring occasionally.

I had intended to make the soup for lunch, but the day got away from me. So while it was simmering, I made this super steamed kale salad to tide me over.

Steamed Kale Salad



cooking spray
1/2 cup red onion, vertically sliced
1/2 cup mushrooms, sliced
1 clove garlic, minced
1/2 tsp crushed red pepper
2-3 cups torn kale, rinsed
1/2 oz shaved parmesan cheese
1 tsp balsamic vinegar

1. Saute the onions, mushrooms, and garlic in the cooking spray until soft. Sprinkle the red pepper in and stir.
2. Put the kale in the pan and cover. Steam in the rinse water for 5 minutes until wilted.
3. Pile the kale/mushroom mixture on a plate, sprinkle the shaved parmesan over top, and drizzle with balsamic vinegar.

International Night

Well, we were all over the map with this one. It was another chilly night here in the desert, so a big pot of beans was in order. Borracho beans, to be exact. A nice warm piece of Irish Soda Bread complemented the beans nicely, and we rounded out the meal with a hearty Cobb salad.

Enjoy.

Menu:
Drunken (Borracho) Beans
Irish Soda Bread
Cobb Salad with Oven-Dried Tomatoes and Creamy Peppercorn Blue Cheese Dressing


Borracho Beans

The Rancho Gordo Cookbook



4 cups cooked pinto beans, in their broth
1 bottle lager
2 slices high-quality bacon, diced
1/2 medium yellow or white onion, chopped
3 garlic cloves, finely chopped
3-4 serrano chiles, seeded if desired, and chopped
1/2 pound cremini mushrooms, sliced
Salt and freshly ground pepper
Lime wedges for serving

1. In a stockpot over medium heat, warm the beans and their broth. Add the beer and simmer to cook off some of the beer, about 20 minutes.
2. Meanwhile, in a small, heavy skillet over medium heat, saute the bacon until the fat is nearly rendered and the bacon is brown, about 10 minutes. Remove with a slotted spoon and drain on paper towels.
3. Pour off all but 1 tablespoon of the fat in the pot. Add the onion, garlic, and chiles, and saute over medium heat until soft and fragrant, about 10 minutes. Add the mushrooms and saute until wilted and soft, about 10 minutes. Stir in the cooked bacon.
4. Add the mushroom mixture to the beans, season with salt and pepper, and cook until the flavors are blended, about 10 minutes.

Serve the beans with warm tortillas and lime wedges.





Irish Soda Bread
adapted from Baking With Julia


Hmm. This is a terrible picture; it looked much browner and more homey in real life.

serves 2

1 c flour
1/4 tsp baking soda
1/4 plus 1/8 tsp salt
1/2 c buttermilk

1. Preheat the oven to 375F
2. Combine all ingredients to form a soft dough. Knead for 1 minute.
3. Form into a round loaf and bake for 25 minutes, or until browned.
4. Cut into individual servings.


Cobb Salad
adapted from Thomas Keller's Ad Hoc At Home



serves 1

2 c romaine lettuce, chopped
2 T red onion, diced
1 hard-boiled egg, sliced
1 bacon slice, crumbled
4 oven-dried tomato halves, diced (see recipe below)
1/4 of an avocado, diced
2 T Creamy Peppercorn Blue Cheese dressing (see recipe below)

1. Combine all ingredients, sprinkle with fresh ground black pepper, and serve.


Creamy Peppercorn Blue Cheese Dressing
adapted from Thomas Keller's Ad Hoc At Home



makes 3/4 cup

1/4 tsp black peppercorns, coarsely ground
2 T honey
2 T rice vinegar
2 T lowfat plain yogurt, preferably Greek
2 T lowfat mayonnaise or aioli
3 T buttermilk
1/4 tsp garlic powder
2 T crumbled blue cheese

1. In a small saucepan, heat the peppercorns, honey and vinegar to boiling. Simmer until reduced by half, about 5 minutes.
2. Meanwhile, whisk together the yogurt, mayonnaise, and buttermilk. Stir in the warm honey mixture.
3. Stir in the garlic powder and blue cheese. Keep refrigerated until ready to serve.


Oven-Dried Tomatoes
adapted from Thomas Keller's Ad Hoc At Home



These are really good and easy, provided you think far enough ahead to account for cooking time. But even if you don't (like, say, you also need to oven for something else cooked at a higher tenperature), you can set the tomatoes aside temporarily and continued cooking them as you have time. These are not the rubbery, chewy, leathery tomatoes you're likely to find in the dried fruit section of the store; these are juicy and very concentrated, a great addition to salads and pastas. I have made them both with and without oil, and both ways work great. Also, the original recipe calls for thyme; I have only had oregano on hand each time, so I think any herb would do.

12 Roma tomatoes
ice bath
1 T olive oil
salt and pepper
fresh thyme or oregano springs

1. Prepare an ice bath by filling a large bowl with ice and topping it off with water. Set aside.
2. Core the tomatoes and score an X on the bottom of each one, extending the cut 2/3 of the way up the tomato.
3. Bring a large pot of water to boil. Drop the tomatoes in and cook just long enough for the skin to start pulling away, about 30 seconds.
4. Plunge the tomatoes into the ice bath.
5. Peel the skins and cut each tomato in half lengthwise.
6. Heat the oven to 200F and line a baking sheet with parchment paper.
7. Place the tomatoes, cut-side up, on the baking sheet. Drizzle with oil, sprinkle with salt and pepper, and sprinkle the herbs over the tomatoes.
8. Bake for 5-7 hours, or until shriveled. Store in the refrigerator for up to a week.

Baby, It's Caldo Out There!!!

Whoo, it is fa-REE-zing here in Phoenix. Literally. There were actual ice crystals on my windshield this morning. There was a time when I kept no fewer than three ice scrapers in my car...but those silly New England days are long gone, so when winter deals us a frosty blow here in the desert, we just about lose our minds.

But first we make soup. Yum.

Menu:
Spinach Salad with Apples and Blueberries
Chicken Tortilla Soup


Spinach Salad with Apples and Blueberries



Made by my famous barista, inspired by a salad made by our friend Christina, last night when we were treated for dinner at her house.

serves 2

2 c baby spinach
1 tart, crunchy apple, such as Honeycrisp or Granny Smith
1/4 c blueberries
2 T dried cranberries
1 T candied nuts, chopped (we used toffee almonds)
dressing of choice, preferably a fruit vinaigrette of some kind

1. Toss all of the ingredients together and divide into two salad bowls. Drizzle with dressing and serve.




Chicken Tortilla Soup



Inspired by what was already in the pantry and the fact that I have been chilled to the bone ALL DAY. It hit the spot. It's essentially a chicken-vegetable soup, thickened with a roux of corn-tortillas and flavored with chiles.

serves 4

1 tsp oil
1 large carrot, diced
1 large parsnip, diced
2 cloves garlic, minced
1 large celery stalk, diced
1 jalapeno pepper, seeded and diced
4 small red potatoes, unpeeled and cubed
2 dried chile peppers, such as ancho, pasilla, or chipotle
3 c chicken broth
3 c water
2 tsp Knorr Caldo de Tomate (tomato-flavored chicken bouillon), or tomato paste
3 c diced or shredded cooked chicken breast (about 2 medium boneless/skinless breasts)
1/2 c frozen corn kernels
2 corn tortillas, stale, or dried in a 400F oven for about 7 minutes
1 T butter
1/2 c whole milk, warmed
1/4 c fresh cilantro, minced

1. In a large soup pot, saute the carrot, parsnip, celery, garlic, jalapeno, and potatoes for 5 minutes. Add the two dried peppers.
2. Add the broth and water and bring to a boil.
3. Stir in the bouillon or tomato paste and reduce heat to a simmer. Simmer for at least 30 minutes, then stir in the chicken and corn.
4. Place the dried tortillas in a food processor or blender and pulse until pulverized. It's OK if there are still large chunks of tortilla; mine did not grind into a powder even after several minutes of processing.
5. In a small saucepan, melt the butter and stir in the pulverized tortillas. Stir in about 1/2 cup of the hot soup, a little bit at a time, stirring constantly to allow the tortillas to absorb the broth before adding more. Do the same the warmed milk until you have a thick, paste-like sauce.
6. Add the tortilla sauce to the soup, a little at a time, whisking to combine.
7. Add the cilantro and serve.

Veggie Nite

Tonight's dinner was entirely vegetarian and adapted from recipes in Annie Somerville's book, Fields of Greens. The hit of the evening was the marinated tofu, and thank goodness the marinade makes a bunch so we can throw some more tofu in to eat later in the week!

Nate roasted a huge spaghetti squash this afternoon, and we subbed squash for the noodles in the Chinese Noodle Salad. I find that most salads simply use the pasta as a vehicle for the dressing, anyway, so you might as well pack your veggies in while you're eating that dressing. We sub spaghetti squash for many pasta dishes with great success.

Menu:
Tofu with Sweet Ginger Marinade
Spicy Peanut Sauce
Grilled Kale
Chinese Noodle (Squash) Salad with Citrus and Spicy Peanuts


Tofu with Sweet Ginger Marinade
from Fields of Greens



This was excellent, and paired very nicely with the peanut sauce and kale. I am excited to try it again with some of the other suggested sauces. We grilled it, placing the slices over medium heat until grill marks appeared, then turning and grilling the other side. I might also try smoking it. IN THE SMOKER--I know what you were thinking...

1 package of firm tofu, about 1 pound
1/2 cup soy sauce or tamari
3/4 cup water
1/2 cup dry white wine or mirin
1/3 cup sugar
1/4 cup dark sesame oil (I used 2 T)
1/2 oz dried shiitake mushrooms
1 1/2 tsp dry mustard
2 T grated fresh ginger
4 garlic cloves, crushed with the side of a knife

1. Slice the tofu in half horizontally or cut into slabs 1" thick. Place in a colander and drain for 10-15 minutes.
2. Prepare the marinade: combine all the ingredients in a nonreactive saucepan and bring to a boil. Reduce heat and simmer for 10 minutes.
3. Arrange the tofu in a shallow pan and pour the marinade over, being sure to cover all the slices.
4. Cover and refrigerate for at least 24 hours and up to 2 weeks.
5. Eat fresh or grilled.


Spicy Peanut Sauce
adapted from Fields of Greens



Unbeknownst to me, a little troll has been secretly eating from the jar of peanut butter that I had stocked away in my mental inventory on the "OK to assume we always have plenty without checking first" shelf. Lesson learned. I subbed sesame tahini paste for the PB here, because I had a big tub sitting there (the troll apparently hasn't yet discovered the tasty paste) and it was a fine replacement. This was great drizzled over the marinated tofu.

1 T coarsely chopped yellow onion
1 large garlic clove, coarsely chopped
1 or 2 jalapeno chiles, seeded
1 T peanut oil or light vegetable oil
2 1/2 T soy sauce
1 T plus 1 tsp lime juice
2 T light brown sugar
1 tsp molasses
1/2 c creamy peanut butter
1/4 c water
1/4 tsp cayenne pepper

1. Puree the onion, garlic, chiles, oil, soy sauce, and lime juice in a blender or food processor.
2. Transfer to a bowl and whisk in the remaining ingredients.


Grilled Kale

One of my favorite ways to eat kale. It doesn't work as well with other greens. I usually do it in a 400F oven for about 15 minutes, but we had BTUs to use up on the grill, so I plopped the leaves down after the tofu was done. I cut the kale into large-ish bite-sized pieces, which is how I do it in the oven; next time I will use whole leaves on the grill so I'm not racing to turn all those little morsels before they burn. Use flat-leaf kale if you have the choice.

1 bunch flat-leaf kale
cooking spray
salt
pepper

1. Heat the grill to medium.
2. Spray the kale leaves with cooking spray, sprinkle liberally with salt and pepper, and toss to coat.
3. Roast over direct heat until char marks just start to appear; turn the leaves and quickly remove from heat once they are lightly browned on both sides. If they get soggy after cooling, you can re-crisp the leaves for 5-10 minutes in a 400F oven.


Chinese Noodle (Squash) Salad with Citrus and Spicy Peanuts
adapted from Fields of Greens



I've written it as I made it, with spaghetti squash and a few other adjustments.

Marinade:
Zest of half a lime or orange
1/2 cup fresh orange juice
2 1/2 T fresh ground ginger
3 T rice vinegar
5 T soy sauce
3 T white wine vinegar
2 T dark sesame oil
1 T sugar
1 serrano chile, seeded

Combine all ingredients in a blender and puree.

Salad:
1 small spaghetti squash, roasted and seeded
1 medium carrot, sliced into matchsticks
1 cup sugar snap peas, diced
2 scallions, diced
1/2 cup daikon radish, sliced into matchsticks
3 T cilantro, minced
1/4 c Spicy Peanuts, chopped

Scoop the squash into a large bowl and toss with the remaining ingredients. Toss with the marinade and let sit for 30 minutes before serving.

Spicy Peanuts
from Fields of Greens

1 cup peanuts
1/2 tsp peanut oil
1/4 tsp paprika
1/4 tsp cayenne pepper
salt to taste

Toss all ingredients together, spread in a shallow pan, and roast for 12-15 minutes at 325F. Let cool and store in an airtight container.

Go Green!

Nothing fancy tonight, just a simple soup and salad for me while Nate is off playing Ultimate. The soup recipe comes from San Francisco's Greens Restaurant cookbook, Fields of Greens, which I use entirely too little, I must admit. It's got tons of great vegetarian recipes for all seasons.

And you'll all be very excited to know that our orange tree is finally ripe (it was a very slow citrus season, for some reason), so now that I've used up my Miracle of Whole Wheat Pastry Flour, we'll move on to the bottomless pit of recipes that involve oranges, orange juice, and orange zest. Enjoy.

Menu:
Leek and Basmati Soup
Winter Greens with Orange Vinaigrette

Leek and Basmati Soup



This was very good and could be quite simple if you skipped the repetitively redundant step of making leek stock, which involves making leek soup, straining out the liquid, and then using that liquid to make...leek soup. Seriously, just use some veggie broth and save yourself an hour.

Also, this could be made heartier (and non-veggie) by adding some shredded chicken or swirling a beaten egg into each serving. Next time I might also puree some of it to give it a little more body. It was quite tasty as written, though.

I cut it in half and it made about 6 cups; I've written the full recipe below.

Leek Stock
1 yellow onion, sliced
10 garlic cloves, in their skin, crushed with the side of a knife blade
salt
3 leek tops, coarsely chopped and washed
2 medium-sized carrots, cut into large pieces
1 celery rib, cut into large pieces
1 large potato, sliced
1 bay leaf
2 fresh sage leaves
5 parsley sprigs
5 fresh thyme sprigs
2 fresh marjoram or oregano sprigs
9 cups cold water

Heat the onions and garlic in a soup pot with 1 tsp salt and 1/4 inch of water. Cover the pot and steam for 15 minutes over medium heat.

Add the rest of the ingredients and bring the stock to a boil, then turn down the heat and simmer, uncovered, for 40-45 minutes. Pour through a strainer and discard the vegetables.

The Soup
1 T light olive oil
1 T unsalted butter
4-5 large leeks, white parts only, cut in half lengthwise, thinly sliced, and washed, about 9 cups
salt and white pepper (um, who actually has white pepper hanging out in their spice rack? Come on over here with the common folk and use regular old black pepper)
6 garlic cloves, finely chopped
1/2 c dry white wine
1 medium-sized carrot, diced, about 3/4 cup
2 celery ribs, diced, about 3/4 cup
1/4 c basmati rice
a fresh herb sachet: 1 bay leaf, 4 thyme sprigs, 5 parsley sprigs, 2 marjoram sprigs, and 1 sage leaf tied in cheesecloth or bundled and tied together (I tied the bundle together with parsley sprigs)
1 T chopped fresh herbs: parsley, chives, and marjoram
grated Parmesan cheese

Heat the olive oil and butter in a soup pot over medium heat; add the leeks, 1 tsp salt, and a few pinches of white pepper. Stir the leeks, coating them with butter and oil, then cover the pot, reduce the heat to low and cook for about 10 minutes, until the leeks are wilted.

Add the garlic and saute for another minute or two, then add the wine and cook for a minute or two, until the pan is dry.

Add the carrots, celery, rice, 1/2 tsp salt, the sachet of herbs, and 1 quart stock. Bring the soup to a boil, then reduce the heat, cover, and simmer for 15 minutes.

Add 3 cups stock and season the soup to taste with salt and pepper. Remove the herb sachet and add the chopped herbs just before serving.

Garnish each serving with a sprinkle of Parmesan cheese.





Winter Greens with Orange Vinaigrette



I used some fancy holiday goat cheese flavored with blueberry and vanilla, and it really made the salad pretty exceptional; but any plain creamy goat cheese would do.

Dressing (makes about 1/2 cup)
1 small shallot, minced
1/4 c champagne vinegar
2 T orange juice
1 tsp orange zest
1/2 tsp honey or sugar
1 T canola oil
salt and pepper to taste

Salad (amounts are per serving)
2 c washed/dried mixed greens (watercress, endive, spinach, romaine)
1 T walnuts, toasted and chopped
1/2 oz soft goat cheese
2 T dried cranberries


Whisk all the ingredients together except the oil, then whisk in the oil. Add salt and pepper to taste.

Arrange the greens on a plate. Sprinkle the nuts, cranberries, and goat cheese on top.

Drizzle the dressing over each serving of salad.

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

Spinach (I could be convinced to try)...

...wrote Nate in an email the other day outlining which fruits and vegetables he
a)likes
b)dislikes
c)hates
d)hasn't tried but would be willing to taste in the interest of expanding his food repertoire

And lo, this wife's heart went pitter pat at this concession from her veggie-wary husband.

Aaaand about 2 seconds later, I threatened to print out the email, get it notarized and framed, and use it against him for all future time.

SO: we are all spinach all the time here on Flower St. I am going to cook every yummy spinach dish known to man in the hope that I find one he likes.

Pray for me.


Menu:
Grilled Shrimp over Garlicky Lemon Spinach
Mixed Greens and Mango with Lemon Vinaigrette
Grilled Medjool Dates Stuffed with Goat Cheese
Grilled Corn


Grilled Shrimp Over Garlicky Lemon Spinach

I love grilled shrimp. It takes no time at all and you can serve it with greens, salad, rice, pasta, you name it. Perfect for summer evenings.




serves 2

Shrimp:
1 lb peeled, deveined shrimp, tails removed
2 c warm water
1 T kosher salt
1 T sugar

Spinach:
4 c baby spinach
1 tsp olive oil
2 garlic cloves, minced
1/2 tsp crushed red pepper
2 T water or chicken broth
juice of half a lemon (about 2 T)
salt and pepper to taste

1. Light the grill. While the grill is heating, mix the salt and sugar in the water and add the shrimp to brine (about 15-30 minutes, or however long it takes to get it to the grill).
2. Grill the shrimp in a grill pan over medium heat, about 2 minutes per side. They will be done quickly; don't walk away!
3. In a large saute pan, heat the olive oil over medium heat. Add the garlic and red pepper, cook for 1 minute. Add the spinach and broth and bring to a boil. Cook the spinach until just wilted. Remove from heat and toss with the lemon juice.
4. Arrange the shrimp on top of the spinach and serve.



Mixed Greens and Mango with Lemon Vinaigrette

This was a terrific, light, easy summer salad. I had planned to make it with beets and balsamic dressing, but my beets were bad and the mango was ripe, so I changed the dressing to lemon and came up with this. It would probably also be very good with peaches or nectarines or maybe even strawberries. Slices of grilled or poached chicken would make it into a very easy, more substantial lunch.



serves 2

1/2 tsp lemon zest
3 T fresh lemon juice
1 tsp honey
salt and pepper to taste
1 1/2 tsp olive oil
1 ripe mango, peeled, pitted and cubed
1 oz soft goat cheese, crumbled
2 c baby spinach
2 c baby arugula

1. Whisk together the lemon zest, juice, honey, salt, pepper, and olive oil.
2. Toss the dressing with the mango, goat cheese, and greens.

Grilled Medjool Dates Stuffed With Goat Cheese

These were inspired by a dish at one of my favorite Phoenix restaurants, Tuck Shop. They serve dates stuffed with chorizo and cheese and drizzled with some sort of dressing, and I have to really hold back from licking the plate right there in the middle of the resturant. I saw dates at the store today and thought I could make a stab at my own lightened version.

UM. OH MY GOODNESS. CAN ANYONE SAY "CANDY FOR DINNER?"
Holy Bites Of Sin, Batman.



serves 2, if you can bear to share.

4 large Medjool dates, pitted
1/2 oz soft goat cheese, divided
cooking spray
salt and pepper to taste

1. Stuff each pit cavity with goat cheese.
2. Thread the dates onto two parallel metal skewers. Spray with cooking spray and sprinkle with salt and pepper.
3. Grill over hot coals, slit-side up, for about 2 minutes, or until lightly charred.
4. Devour.


Ha! In my excitement over the spinach, I almost forgot about the Fruit-stravaganza that is taking place in our house. Nate has put me in charge of finding fruits that he will like. So I buy lots of different fruits and we eat them together, with me being the judge of whether a particular piece is a good representative (i.e., mealy pears are bad reps of their kind and we wouldn't want to write them off completely based on one bad seed).

So far, the list of approved fruits includes:
cherries
nectarines (but not peaches)
pineapple
grapes
apricots
apples
strawberries
plums
lemons/limes (although I think these were approved as drink garnishes...)

Let the record show that Nate can no longer be called a veggie-hating, fruit-avoiding, pizza-and-hamburger-subsisting beige-food-only eater. I support this endeavor and am proud of his eagerness to try new stuff!

If a python bites you in the forest...

Dinner plans for the last two nights were usurped by various other functions like Biology/Philosophy grad department parties and veterinary continuing education events. I know, you thought we were nerds down here on Rue de Fleur; but now you know just what kind of jet-setting socialites we really are.

Topics discussed this weekend at the events in question (and extra points for whomever can match the topic with the event):
1) Are pythons conscious; i.e., do they make a conscious decision to bite you, or is it just instinct?
2) Bacterial infections contracted via the transitive property while having improper relations with a mortician in a strip club...
3)The travesty that is the current movement toward NOT killing a bunch of animals for the purpose of learning how to do surgery...
4)Space travel
5)Futurama quotes
6)Antibiotic resistance (terrifying)

Good food was had by all each night, but none of it was cooked by me or Nate. So we're back on track tonight (drum roll.....)!

Nate requested salmon burgers and corn. Far be it from me to discourage this recent interest in exotic foods, so I pieced together a few different recipes and came up with my own version. I hope it was everything he hoped for and more. This was a bit more involved than a typical weeknight dinner, but these burgers could be made ahead and frozen and thrown straight on the grill. Also, I think these could be made with canned salmon instead of raw, which would be a lot faster.

The Menu:
Salmon Burgers with Lemon-Dill Aioli
Arugula and Potato Salad with Lemon Vinaigrette
Grilled Corn!
Steamed Broccoli


Salmon Burgers with Lemon-Dill Aioli




I cobbled this recipe together after reading about ten different recipes for salmon burgers. The technique was borrowed from a New York Times article by Mark Bittman; Bittman's recipe did not call for egg, but every other recipe did, so I used two egg whites. Boy, that mixture got awfully goopy...I should have listened to Mark. The guy knows what he's doing. Next time I'll either cut the eggs out altogether or just use one white. I put the burgers in the freezer for about two hours before grilling, otherwise I think they would have fallen apart.

Burgers
makes 3 4-inch patties

8 oz salmon fillet, skinned
1 tsp garlic powder
1/2 tsp paprika, half-sharp (or 1/4 tsp cayenne)
2 scallions, sliced, white part only
1 T grated ginger root
1 1/2 tsp grated lemon zest
2 T dried breadcrumbs
2 egg whites, lightly beaten
salt and pepper

Aioli
2 T mayonnaise (I used light, olive-oil mayo)
1 tsp lemon juice
1 tsp grated lemon zest
1/2 tsp dried dill (this would probably be nicer with fresh)

1. Cut the salmon into chunks.

2. Put about 1/4 of the salmon into the food processor with the garlic powder, ginger, and paprika and blend until pasty. (I know, gross. Pasty fish. Just go with it.)

3. Add the rest of the salmon, the scallions, and the lemon zest and pulse a few times until combined and the salmon has been cut into 1/4" pieces. Do not over-process.

4. Fold in the egg whites and the breadcrumbs.

5. Form into 3 patties, wrap with plastic wrap, and place in the freezer to firm up.

6. Oil or spray a grill pan and place patties over medium heat. Grill about 3-5 minutes per side, depending on how frozen they were to begin with.




6. Blend the mayonnaise, lemon juice, and lemon zest with the dill in a small bowl and refrigerate until ready to eat.



Arugula Potato Salad with Lemon Vinaigrette

This salad was inspired by a recent post on the lovely Zen Kitchen blog. I had a bunch of arugula to use up, and this was perfect. I decreased the potatoes, added grilled corn, and used the salad as a base for the salmon burger. This salad could easily carry grilled shrimp, chicken breast, or just stand alone.

Serves 2

1/4 pound small red creamer potatoes
1/2 c grilled or steamed corn kernels (about 1 ear)
1 small shallot
1 tsp plus 1 T olive oil, divided
2 T wine vinegar (I used a citrus champagne vinegar, but use whatever you like)
2 tsp lemon juice
1 tsp lemon zest
2 tsp stone-ground mustard
1/2 tsp salt
pepper to taste




1. Peel a strip around each potato. Steam for 15 minutes, then thread onto a skewer, baste with olive oil or cooking spray, and sprinkle with salt and pepper.




2. Grill over medium heat until crisped, about 3 minutes per side. Let cool and place potatoes in a salad bowl. Stir in corn.

3. Heat 1 tsp olive oil in a small pan and saute sliced shallot for about 1 minute. Set aside.

3. In a small bowl, mix together the vinegar, mustard, lemon juice and zest, salt, and pepper. Stir in shallots. Whisk in 1 T olive oil until smooth. Taste for seasoning; add a pinch of sugar if too tart. Toss the potatoes and corn with the dressing.

4. Toss arugula with potato mixture and serve.

I can has salmon burger?

113F, 3% humidity

That's right, 3%. That's why they call it a Dry Heat. Perfect grilling weather! We don't even have to light the grill! We just throw slabs of meat out on the pavement for a few minutes.


No, just kidding, I actually lit the grill. I like having grill marks on my chops, and that's really hard to do on concrete.


Tonight's dinner for Elaine is brought to you by Mark Bittman. Both the main dish and the salad were adapted from his leaden tome, How To Cook Everything.

The salad was lovely, and I far prefer almonds to peanuts, so I would repeat that. Baby arugula is peppery and holds up really well to the spicy dressing. This was a perfect foil to the slightly sweet honeyed pork.


I'm rediscovering pork tenderloin lately. It's super-lean, fast-cooking, doesn't need much prep, and stores easily (it's tube-shaped and slides neatly into the freezer). It also makes great leftovers. Pretty much any recipe that calls for chicken can be made with pork, and vice versa.

Menu:
Grilled Pork Tenderloin with Honey and Cumin
Tender Greens with Peanuts and Tomatoes
Grilled corn on the cob
Steamed broccoli
Grilled pineapple slices

Tender Greens with Peanuts and Tomatoes
How To Cook Everything

2 servings

2 c coarsely chopped young, tender arugula, dandelion, mizuna, romaine lettuce, or other greens (trimmed, washed, and dried) (I used baby arugula and did not chop it)
1 1/2 tsp peanut oil (I used 1 tsp dark sesame oil)
1/2 tsp chili powder
1/4 c roasted peanuts, with or without salt (I used 2 T roasted, unsalted slivered almonds and a few grinds of the salt shaker)
1/2 cup cored, peeled, seeded, and chopped ripe tomatoes (Feh! Who does all that to a tomato? Just chop it up and throw it in.)
juice of half a lime

1. Place the chopped greens in a bowl.
2. Place the peanut oil in a small saucepan and turn the heat to medium. Add the chili powder and cook, stirring, until the chili powder darkens, 30-60 seconds. Add the peanuts, toss, and cook, stirring constantly, for about a minute. Add salt if necessary.
3. Toss together the greens, peanuts, and tomatoes. Taste for salt and add more if necessary. Sprinkle the lime juice over all and serve.


Grilled Pork Tenderloin with Honey and Cumin
adapted from How to Cook Everything

1 lb pork tenderloin
juice of half an orange
2 T honey
1 T orange juice
1 T ground cumin
1/2 tsp garlic powder

1. Prepare the grill.
2. Squeeze the juice from half an orange over the tenderloin and let marinate while preparing the rest of the ingredients.
3. In a small bowl, combine the honey, 1 T orange juice, cumin, and garlic powder and mix well. Set aside.
4. Sprinkle the tenderloin with salt and pepper and sear over medium-high heat, about 5 minutes per side. Baste the tenderloin with the honey mixture and cook about 3-5 additional minutes per side or until cooked through to your liking. Watch carefully to avoid burning the rub, as honey will char easily.
5. Remove from grill and rest for 5 minutes before slicing. Serve immediately.
(This recipe originally called for chicken breasts rubbed with olive oil. I did not find that the tenderloin needed oil at all, nor do I think chicken would. I bet this would be really tasty on chicken thighs, too. Also, you can substitute sherry, white wine, or water for the orange juice in the basting mixture.)

Grilled corn and pineapple have become summer staples around here lately. They're both very tasty, very easy, and not too bad for you.

Corn: After the meat is grilled (or while it's on the grill), arrange the husked corn over the coals and grill, turning about every 3 minutes, until the kernels start to brown.

Pineapple: Place sliced pineapple over the hot coals and cook about 5 minutes per side until char marks appear to your liking. This caramelizes the sugars deliciously. Alternatively, eat it raw. It's great either way.

For an easy dessert, serve grilled pineapple over vanilla ice cream. Sprinkle with cinnamon sugar or minced fresh basil macerated with sugar. This also works well with grilled peaches.

Sparkle sez: I can has tenderloin? Or corn, I'm not picky...

What's for dinner tonight?

"So where does one get healthy, easy dinner ideas?"

This question was posed by my friend and former college roommate, Elaine, on Facebook recently. It prompted a slew of helpful suggestions from friends, and I started reporting my dinner plans as examples for Elaine. Elaine, in turn, started following my lead and recreating a version of my menus a day later.

In my words, Elaine is mooching off of my sweat and tears in the kitchen.

In Elaine's words, "Elaine is brilliant."

Then Elaine started to get demanding whenever I was late with the menu, so rather than continue to bore my Facebook followers with unending lists of what we eat, I thought I'd join the masses and create a blog to keep track.

I realized that, not only is it helpful for poor, starving Elaine to have a running supply of dinner ideas, but it is also helpful to me to have an archive of what I have thrown together on nights that seem to scream for takeout.

So for starters, I'm going to report on last night's dinner, simply because tonight is really just leftovers from that.

So here you go, Elaine: Eat up!

Big Tomato Sweet-Sour Salad
The Splendid Table's How To Eat Supper




Dressing:
1 cup cider vinegar
1/2 cup extra-virgin olive oil or bacon fat (I used 1/4 cup oil)
1 medium red onion, thin sliced lengthwise into long strips
salt and fresh ground pepper
8 large garlic cloves, thin sliced
2 tight-packed tablespoons brown sugar

Tomatoes:
2 or 3 large, delicious, ripe tomatoes (1 1/2 to 2 pounds), cored and cut into 1-inch chunks
3 medium green tomatoes (about 1 pound), cored and cut into 1-inch chunks (You could easily use all red tomatoes, but the greens added some nice crunch)

Finish:
1/3 light-packed cup coarse-chopped fresh dill leaves (I could not find fresh dill anywhere, so I used about 1 tsp dried. Fresh would have been much nicer)

1. To make the dressing, first pour the vinegar into a small saucepan and boil it down to about 1/2 cup, about 5 minutes. Set aside.
2. In a 10-inch skillet set over medium heat, warm the olive oil or bacon fat. Stir in the onion, sprinkling it with a little salt and a generous amount of pepper. Saute for a minute, or until the onion is softened but not browned. Stir in the garlic and cook for another 30 seconds to 1 minute. You want to soften the garlic but not brown it. Pull the skillet off the heat and blend in the brown sugar to melt it. (You can set the dressing aside at this point for several hours, or refrigerate it for up to a week.)
3. Put the tomatoes into a large serving bowl. When you are ready to serve, warm up the onion mixture if needed--it should be warm, not hot. Pull the pan off the heat, and stir in the boiled-down vinegar and any liquid from the tomatoes. Carefully (the dressing could be quite hot) taste for seasoning and sweet-tart balance. Pour it over the tomatoes, folding in the dill.
4. If you made the salad with olive oil dressing, serve it warm or at room temperature. If bacon fat was used in the dressing, it's best to eat it warm.
5. I broiled a salmon fillet and served it on top of the salad, spooning the dressing over all of it. The dressing was also quite tasty the next night served with grilled chicken breast basted with honey-barbecue sauce.