Smother Me With Some Comfort--It's Cooooold Out There!

Too. Cold. To. Type. Witty. Intro.

Smothered Kielbasa with Barley
adapted from Cooking Light January/February 1998

This was a very loose adaptation because I couldn't bear the thought of going outside to get ingredients from the store. Seriously, people, it's Arctic here in the desert today. I don't think it ever got above 45F. I suffer.

I've never made the original recipe, which called for chicken thighs, bell pepper, mint, and some other changes, and is raved about by the ladies on the Cooking Light chat board. I liked my Southwest version just fine! If the addition of cinnamon sounds too exotically Moroccan for your tastes, you can leave it out without missing it.



Serves 4

cooking spray
1/2 of an onion, sliced vertically
1 poblano chile pepper, charred, peeled, and diced
12-oz turkey kielbasa, sliced
1 teaspoon ground cumin
3/4 teaspoon chili powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon garlic powder
1/8 teaspoon ground chipotle pepper
2 cups low-salt chicken broth
1/3 cup dry white wine
1 cup uncooked pearl barley
1 (14.5-ounce) can diced tomatoes -- drained
a few handfuls of baby spinach, for serving (optional)

1) In a large skillet coated with cooking spray, saute the onion, pepper, kielbasa, and spices for 5 minutes or until the onion is starting to soften.

2)Add the broth and wine and bring to a boil. Add the barley and tomatoes, reduce heat to a simmer, cover and cook for 30 minutes.

3) Uncover and cook for an additional 5 minutes. Check to make sure the barley is done (it should be soft but chewy). Serve over spinach, if desired.

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.

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.

Meatballs in Tomato-Cheese Sauce

I've been obsessed with cheesy-saucy-Italian ever since a rep brought food to our office from the Garden of Sin (also known as Olive Garden, whose existence is a travesty which I will leave for another rant). Chicken Alfredo, You complete me. And my waistline. Here is my attempt to fulfill the craving while simultaneously using up some stuff in the fridge.

Menu:
Turkey Meatballs
Tomato-Cheese Sauce
Garlicky Spinach
Leftover Turkey Meatball Soup

Turkey Meatballs



Makes 28 meatballs

1 lb lean ground turkey (93% lean)
1 egg
2 T A1 Sauce
1/4 c rated Parmesan Cheese (I confess to using the canned stuff...I'm not proud)
2 T plain bread crumbs
1/2 tsp each of garlic powder, dried oregano, dried onion flakes
1/4 tsp each of red pepper, salt, and black pepper
1/4 c red wine

1. Preheat the oven to 400.
2. Combine the turkey with the remaining ingredients except for the wine. Shape into 1-inch meatballs and place in a single layer in a baking pan sprayed with cooking spray.
3. Pour the wine over the meatballs and cook for 10-15 minutes or until cooked through.


Tomato-Cheese Sauce



makes 1 cup

2 T flour
1/4 c chicken broth, warm
3/4 c skim milk
2 oz shredded cheese (I used a combination of Parmesan, provolone, and sharp cheddar)
1/2 c tomato puree
pinch salt, pepper, and grated nutmeg
1/4 c red wine

1. Heat the flour over low heat in a small saucepan. Gradually whisk in the chicken broth to form a paste. Do not let it form a solid clump or it will never smooth out.
2. Gradually whisk in the milk and stir constantly over medium heat until thickened.
3. Whisk in the cheese and stir until melted.
4. Stir in the salt, pepper, nutmeg, wine, and tomato puree.
5. Pour over meatballs.


Garlicky Spinach

serves 2

3 cloves garlic, crushed
1/4 tsp crushed red pepper
cooking spray
salt, pepper
10 oz spinach

1. Heat the garlic, red pepper, salt and pepper in a large pan over medium heat for 30 seconds.
2. Add the spinach, cover, and cook until bright green and wilted, about 7 minutes.


Meatball Soup

Meatball leftovers made a great addition to this quick soup the next day for lunch, and another reason to use the leftover can of tomato puree.

serves 1

1/4 of an onion, sliced
1 cup kale, chopped
1 cup chicken broth
1 cup water
1/2 cup tomato puree
4 turkey meatballs with tomato-cheese sauce (I had packed them together in one container the night before, so it was probably 2 tablespoons or so of sauce)
1 cup spinach, chopped
2 T balsamic vinegar
2 tsp grated parmesan cheese

1. Spray a soup pot with cooking spray and heat the onions over medium heat until translucent.
2. Add the kale and saute for 2 minutes. Add the broth and water and bring to a boil.
3. Stir in the meatballs and tomato puree and cook over medium heat until the meatballs are heated through.
4. Stir in the spinach, cook until bright green and wilted, about 1 minute.
5. Remove from heat and add the balsamic vinegar, adding more as needed to taste.
6. Sprinkle with parmesan cheese before serving.

Passionate Indian

I've been lugging Crescent Dragonwagon's Passionate Vegetarian around for a few days, and I finally opened it today. I had shrimp in the refrigerator that needed to be used up and the recipe for lentil dal seemed to jump right out and ask for a little shrimpy protein.

Menu:
Grilled Curried Shrimp
Lentil Dal
Mr. Panseer's North Indian-Style Spinach

Lentil Dal



While not particularly pretty, this was restaurant-quality. I bet it'll be even better tomorrow. I pretty much made it as written, except I toasted all of the spices first. I don't know if this actually makes a difference, but it sure smells good while it's happening. I also subbed light butter for real.

Serves 4 (1/2 c servings)

3 c water
1 c brown lentils, rinsed
1 bay leaf
1 tsp light butter
1 small onion, chopped
1 T grated ginger
1 1/2 tsp cumin seeds
1 1/2 tsp black mustard seeds
3/4 tsp ground coriander
3/4 tsp ground turmeric
pinch ground cloves
pinch cayenne
salt and freshly ground pepper to taste

1. Bring the water to a boil and add the bay leaf and lentils. Lower the heat to a simmer, cover, and cook until lentils are very soft, about 1 hour. Check occasionally to add water if necessary.
2. While the lentils are cooking, melt the butter in a small skillet. Add the onion and saute until softened, about 3 minutes, Add the ginger and spices and cook over low heat for about 3 minutes.
3. Add the spice mixture to the lentils and cook until the lentils are very soft, thick, and saucelike. Season with salt and pepper.


Mr. Panseer's North Indian-Style Spinach



This recipe calls for a cooking method that goes against all of my vegetable instincts, but I persevered and was rewarded with a mighty tasty dish. I usually like my veggies bright green and lightly blanched, but here the spinach is cooked to death for about an hour. I was afraid it was going to be a disgusting, mushy goo-fest, but actually it ended up turning into an intensely spinach-y aromatic stew-like side dish whose juices would make a lovely soup base. If I hadn't slurped them all out of the pan afterward, that is. I served the spinach over the dal in a bowl and topped the whole thing with shrimp. Rice would also be a good addition to soak up the liquid.

Serves 3

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.



Grilled Curried Shrimp

Serves 2

12 oz raw shrimp, peeled and deveined
2 c warm water
2 T kosher salt
2 T sugar
1 c ice
3 T curry powder

1. Brine the shrimp: dissolve the salt and sugar in the warm water and add the shrimp and ice. Brine for 30-60 minutes, then drain and pat dry with a paper towel.
2. Toss the shrimp with the curry powder and grill over high heat for 3-4 minutes or until just pink.
3. Serve over dal and spinach.

Adventures in Spinach, Part 3; or, July 4th! In Miniature!

Today we honored America's birthday with the traditional fare of burgers and pie. But since it was just the two of us (much to Sparkle's dismay), we scaled things back and had tiny versions of the classics. Well, maybe not classics, but we got the gist of it.


Wrigley likes sliders. And Pie.

Menu:
Stuffed Lamb Sliders
Turkey Sliders
Lemon-Ginger Salmon Sliders
Parmesan Spinach Cakes
Grilled Corn
Grilled Broccolini
Peach Pie-lets with Brie
Lime Mousse Espresso Parfaits

Stuffed Lamb Sliders

Sliders are perfectly bite-sized burgers that allow for a lot of variety without having to eat your weight in meat. These sliders are stuffed with a cube of smoked cheese that melts inside while it grills, creating a delicious, gooey surprise bite. I used smoked Gouda, but any smoked cheese would work. I served these in a miniature whole wheat pita with sliced tomato and grilled onions.



makes 10 sliders

1 1/4 lb lamb leg, trimmed of fat and cut into chunks
1 T ground cumin
1 t garlic powder
1 t half-sharp paprika, or cayenne pepper to taste
3 oz smoked Gouda cheese, divided
10 miniature pitas or slider buns



1. Working in batches, pulse the lamb with the spices in a food processor until uniformly chopped.
2. Divide the meat into 10 portions. Place a piece of cheese in the center of each patty and wrap the meat around it.
3. Grill or pan-fry to desired degree of doneness. Serve while hot.


Turkey Sliders

An easy alternative to beef at a BBQ.



1 lb lean ground turkey
1 egg
1/4 c plain bread crumbs
1 T chili powder
2 t garlic powder
1 t smoked paprika
1 T Worcestershire sauce
10 slider buns

1. In a large bowl, combine turkey, egg, crumbs, spices, and Worcestershire sauce until just incorporated. Form into 2 oz patties.
2. Grill or pan fry until done. Serve immediately.


Lemon-Ginger Salmon Sliders

A repeat of a recipe I made last week (found here). This time I used canned salmon and decreased the egg whites to make a drier mix. These were rather delicate and needed some gentle handling on the grill. I used a grill pan; I think would have lost them through the grates otherwise. Served in mini pitas with lettuce and tomato.



Parmesan Spinach Cakes
from EatingWell.com

Ding ding ding!!! We have a winner!!! This was Part 3 of Adventures in Spinach, and Nate approved mightily. I halved the recipe to make 4 cakes, and he ate THREE!!! Success, victory, excitement!

These were very easy to make and looked pretty, too. They were a little fragile coming out of the muffin pan, but a little finessing with a butter knife did the trick. I've posted the recipe as written, which makes 8 cakes.



12 oz fresh spinach
1/2 c part-skim ricotta cheese
1/2 c shredded parmesan cheese
2 eggs, beaten
1 clove garlic, minced
1/4 t salt
1/4 t pepper



1. Place spinach in a food processor and pulse until it is roughly chopped.
2. Combine spinach in a large bowl with the remaining ingredients and mix well.
3. Spray 8 cups of a muffin pan with cooking spray.
4. Preheat oven to 400.
5. Divide the mixture among the 8 muffin cups and bake for 20 minutes or until set.
6. Cool for 5 minutes, then remove by running a knife around the edge of each muffin and lifting gently.


Peach Pie-lets with Brie

Who wants a whole pie sitting around the kitchen after a party, taunting you with its buttery, fruity, sinful dance moves? Well, OK, I know, secretly we ALL want to munch on that pie for days. But in the interest of continuing to have pants that fit, we must find ways to have our pie and NOT eat it, too (or at least, not eat it and eat it and eat it...).

Enter the pie-let.



I found this recipe on the Cupcake Project blog a few days ago and have not been able to stop thinking about it since. Peach pie? Yes! Brie? HECK YES!

Having just licked the crumbs from my plate mere moments ago, I am indeed thankful that there are only a few pie-lets in my house right now and not a whole pie, as I'm not sure I could stop myself.




I halved the recipe, but followed it as written otherwise. I'm going to repost it exactly as Stef wrote it on her blog. The filling made way too much, and now I have to think of a way to use up those lovely peaches coated in cinnamony-sugary-goodness. Maybe a crisp later in the week?



The pie crust was super-easy.



Don't be afraid of pie crust, you can do it.



And you don't even need a rolling pin (as I discovered when it came time to roll...I could have sworn I had one, but the heel of my hand worked just fine). Just remember to keep it all well-chilled and it will treat you right.



Pei-let. Brie. I'm already dreaming about my second helping.

Crust
2 1/2 c flour
1/2 c sugar
1 c (2 sticks) butter, room temperature
4 egg yolks
grated rind of one lemon

1. Clean your counter well and pour flour onto the counter.
2. Make the letter O with the flour and put all of the other ingredients in the middle of the O .
3. Using your hands, work the center ingredients into a paste and then knead in the flour. If necessary, dip your fingers in water while you are working to help the dough stick together better.
4. Roll the dough into a ball and refrigerate for at least thirty minutes.

Filling
5 c sliced peaches (about 8 peaches)
2 T lemon juice
1/2 c flour
1 c sugar
1/2 t cinnamon
1/4 t nutmeg
1/4 t salt

1. Place the sliced peaches in a large bowl and sprinkle with lemon juice. Mix gently.
2. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches and mix gently.

Put it together:





Unbaked pie dough (see above)
Prepared peach filling (see above)
4 oz Brie cheese

1. Remove half of the dough from the fridge and roll it out on a lightly floured surface to about 1/4 inch thick.
2. Use a 3 1/2 inch diameter circle cookie cutter to cut the dough into circles. If you don't have a cookie cutter that width, see if you have a glass you can use or experiment with different widths.
3. Put cupcake liners into cupcake tins. (I did not do this and it worked fine)
4. Press the center of your circle into the bottom of a cupcake liner and work the rest up the sides. It should come about 3/4 of the way up the side.
5. Fill the pie crusts with slices of the prepared peach filling.
6. Dot the top of the peach filling with small pieces of Brie
7. Bake at 350 F for about 25 minutes.




Lime Mousse Espresso Parfaits

When I asked Nate what kind of pie he wanted for the 4th of July, he said Key Lime. Then he told me about a fond memory he has of eating key lime pie and drinking an espresso, and how the flavor combination was really great. So I got to thinking, what if I made a key lime espresso concoction and avoid the trouble of lugging out the espresso machine? I thought the flavor combination sounded weird, but that's what he asked for.




It took me about 0.2 seconds to find this beautiful blog, which had the perfect recipe for espresso (insert fruit here) cake. I can't even pretend that I made something as eye-catching as the mango mousse cakes in the photos, but I can vouch for the tastiness of the end result. I used Stephanie's recipe for the cake layer, the syrup, and the gelatin layer exactly as written, and I subbed a delectable lime mousse for her mango cream. I bet it would also be killer with mango, or --ooh!-- raspberry! Ooohhh. The possibilities are endless.



This was an all-day affair due to the many different parts that make it up. I was also delayed at one point because the Kahlua bottle I bought the other day still had the absolutely-impossible-for-a-mere-human-to-remove security cap on it (so THAT'S why the alarm went off when I walked out of the store...), necessitating an emergency trip to the store so Nate could convince one of the stand-up teenage cashiers to let him into the goods.




The cake layer was very light and delicate, almost spongy, which soaked up the syrup nicely. The mousse was out of this world, and I could not stop sneaking tastes of it all day. The gelatin layer on top set up really quickly and gave the dessert the intense coffee flavor it wanted.



I could not find espresso powder anywhere. I used instant coffee granules, and that seemed to work fine.

For the lime mousse filling, I used Julee Russo and Sheila Lukins' recipe from their book, The Silver Palate. I cut the recipe in half, and cut the butter in half again. Otherwise, I followed the recipe.

Oh, and I couldn't find Key Limes ANYWHERE. I honestly don't know that there is a significant taste difference between regular (Persian) limes and Key limes. I used regular limes, and it was still great.

Cake:
4 oz. bittersweet chocolate
1/2 cup boiling water
2 t instant espresso powder
4 eggs
1/2 cup sugar (100 grams)
3/4 cup sifted cake flour (75g)

1. Preheat oven to 350 degrees F. Line a 13x9 baking pan with parchment paper and then grease and flour the paper. Set aside.
2. In a small saucepan over low heat, combine chocolate and boiling water. Stirring constantly, cook for five minutes until chocolate thickens into a pudding-like consistency.
3. In a mixer bowl using the whisk beater, whisk together the eggs and sugar on high for five minutes until triple in volume.
4. Fold in the flour to the egg mixture in two parts. Then, fold in the chocolate mixture.
5. Pour the batter immediately into the prepared pan.
6. Bake in the oven for 25-30 minutes. Remove from oven and cool completely.
7. Line six 3" cake molds with parchment paper or plastic. Cut out six 3" rounds of chocolate cake and place at the bottom of each mold. (I used 3" ramekins and cut the cake with them)

Syrup:
1 oz. sugar
2 oz. water
1 oz. Kahlua or Godiva liquor
1 t instant espresso powder

1. In a small saucepan, heat the sugar and water until the sugar is completely dissolved. Remove from heat, cover tightly and let cool completely.
2. Once cooled, stir in the liquor and espresso powder.
3. Brush the syrup liberally onto cake rounds.


Lime mousse:
2 tablespoons unsalted butter
2 eggs plus 1 egg white
1/2 c sugar
7 T fresh lime juice
grated zest from 3 limes
1 c heavy cream, chilled

1. Melt the butter in the top of a double boiler over simmering water.

2. Beat the eggs and sugar in a bowl until light and foamy. Add the mixture to the melted butter. Cook gently, stirring constantly, until the mixture becomes a custard, about 8 minutes. Do not overcook or the eggs will scramble.

3. Remove the custard from the heat and stir in the lime juice and grated zest. Cool to room temperature.

4.Using an electric mixer, whip the chilled cream until very stiff, almost, but not quite, to the point where it would become butter.

5. Stir the lime custard into the whipped cream until just incorporated. Chill for at least 4 hours.

6. Divide the mousse among the ramekins and smooth over the cake layer.

Espresso jelly:
2 t gelatin powder
2 T water
1 cup whole milk
2 t instant espresso powder
3 T sugar (45 grams)

1. Combine the gelatin and water in a small bowl. Set aside.
2. In a small saucepan, heat the milk, espresso powder, and sugar just until the sugar dissolves. Do not boil.
3. Once the sugar has dissolved, remove the milk mixture from heat and stir in the gelatin until it completely dissolves. Let cool at room temperature.
4. Once the combination has cooled, pour a small layer into each cake mold or ramekin, on top of the lime mousse. Refrigerate until set, about an hour or two.



"Fireworks: I do not like them!"

Adventures In Spinach, Part 2

This is a bit more involved than a typical weeknight meal, but hey, it's Saturday. Live a little.

Polenta with Winter Squash Puree and Sauteed Cherries



I had an acorn squash sitting on the fruit tray for a couple of weeks, so I made this recipe up just to use that. It's 112 outside, so I didn't want the oven on the for the hour it would take to bake the squash, so I microwaved it. Or rather, Nate microwaved it; very helpful to have him at home while I was at work (yes, work on a Saturday...thank your vet next time you see him or her...) so I could just get started when I got home. This was a very autumnal meal and would be great at Thanksgiving. There's been entirely too much summer around here lately.

The end result was very tasty and could easily be made vegetarian by omitting the prosciutto. I really liked the cherries, as their tartness cut through the creamy layers of polenta, squash, and goat cheese. When cranberry season rolls around, those would be even better, as I wanted a little more tart than the cherries could provide.

I had visions of crispy, browned polenta cakes when I stuck them under the broiler. I could NOT get them to brown. They were under there for long enough to completely incinerate the parchment paper, but the polenta stayed a nice sunny yellow. I have no idea how to fix this other than to dredge them in flour and fry them, which would decrease the healthy factor in this recipe. Oh well, they were good, even if they were not pretty.




Lastly, this dish was screaming for some toasted walnuts to be sprinkled on top. I just forgot.

serves 3

1 medium acorn squash, halved and seeded
2 cloves garlic, minced
2 t dried sage
cooking spray
1/2 oz prosciutto, diced (optional)
1/2 c vegetable broth
1/2 c skim milk (or cream for a richer sauce)
1 1/2 oz soft goat cheese, divided
6 (1/2" thick) slices cooked polenta tube
1 c fresh cherries, halved and pitted

1. Place the squash halves, cut side down, in a microwave-safe dish and cover with plastic wrap. Cook on high for 8-10 minutes until soft. Carefully remove the plastic and let cool.
2. Puree the squash until smooth.
3. Spray a large pan with cooking spray. Over medium heat, saute the garlic and sage until fragrant, about 30 seconds. Add the prosciutto for 1 minute.
4. Stir in the squash, broth and milk and cook, stirring occasionally, until heated through. Add more broth or milk if needed to thin the sauce.
5. In a small skillet, saute the cherries over medium heat until soft.
6. Heat the broiler. Arrange the polenta slices on a baking sheet covered with parchment paper and spray with cooking spray. Place under the broiler for 5 minutes or until heated through and crispy on top.
7. To serve, place two polenta cakes on a plate, top with 1/2 oz goat cheese, and ladle 1/2 c heated sauce over the top. Top with cherries.


Creamed Spinach
by Martha Rose Shulman, NY Times 6/25/10



The is Part 2 of our Adventures in Spinach, my attempt to find a recipe that Nate not only tolerates but actually LIKES. The last attempt was a couple of nights ago, and the response was "meh." So I thought I'd go all out and douse the spinach in a creamy bechamel sauce; who wouldn't like that? Well, the response to this one was "double meh." He actually liked the steamed spinach with garlic better (I secretly loved that he didn't automatically like the heavy creamy dish better than the more refined steamed one).

I thought this recipe was very good (but I love spinach and I love bechamel), and an acceptable lightened version of your typical buttery-creamy classic, but maybe next time I should just go for the full-fat version to see if he'll like it, and then move down from there. This is how I learned to like coffee (this will make sense): I never drank coffee until my 3rd year of vet school, when we were sitting in a lecture hall for 8 hours a day, watching PowerPoint presentations in the dark about various fascinating topics like calcium metabolism in tortoises. I was desperate for caffeine, but all of my previous experiences with black coffee or coffee with skim milk had been revolting. So I tried a coffee with cream and sugar that was barely even a light beige color, and a caffeinated lightbulb went on above my head. THIS is why people drink coffee! It tastes like ice cream! So, natch, once I got a taste for the caffeine, I started weaning myself down to a more coffee-colored drink. Somehow this relates to spinach, I swear.

serves 2

1 T olive oil
1 T chopped shallot or onion (optional, I left this out for Nate's sake)
1 T flour
1 c 1% milk
salt and pepper to taste
pinch of nutmeg (pinch? Please! Nutmeg is the best part of a bechamel! I used probably 1/2 tsp)
8 oz baby spinach

1. To make the bechamel sauce, heat the olive oil and optional onion in a small saucepan. Whisk in the flour until smooth.
2. Gradually whisk in the milk, whisking constantly to avoid lump formation. Continue stirring over medium heat until thickened, about 5 minutes. Season to taste with salt, pepper, and nutmeg.
3. Bring a sauce pan of water to boil and blanch the spinach for 3o seconds. Drain quickly and rinse with cold water immediately.
4. Squeeze the spinach dry and chop. Stir into the bechamel sauce and serve immediately.


And now (drum roll.....) for the highlight of my day:

Nate made homemade granola bars while I was at work. He toasted the oats and melted the chocolate and EVERYTHING, and he even photo-documented it for his blog like a True Foodie. These bars were a thing of beauty, and my heart melted a little bit when he showed them to me.

I think I am being out-kitchened in my own home. I have created a monster. I love it.

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!