Fresh. Simple. Good.

Linguini with Swiss Chard, Golden Raisins, and Garlic Chips

2012-02-04T13:01:00.001-05:00

Mmmmm...this is a warming, savory pasta dish with just a bit of sweet in the raisins. I added a little bit of crumbled blue cheese to each bowl, as well. I found the recipe at Smitten Kitchen, which has some really detailed photos of the making of the garlic chips, in case you are interested!

Ingredients:
linguini
two bunches of swiss chard, chopped with stems removed
8 to 10 cloves of garlic, sliced lengthwise
golden raisins
1 onion, finely chopped
blue cheese

Begin by making the garlic chips. In a sautee pan, heat some olive oil, and then add the sliced garlic. Let them become golden, and then remove them from the hot oil. In the same pan, sautee your chopped onion, and when it is translucent, add the swiss chard. Give the chard a good stir, evenly coating it with the onion and olive oil mixture, and cover. As the swiss chard becomes cooked, add the raisins and cover for a few more minutes. Stir in the linguini into the swiss chard, and add the garlic chips and blue cheese crumbles. Enjoy!

New Year's Apple Bread Pudding

2012-01-01T00:48:00.001-05:00

On Christmas Eve, my family went out to dinner and, knowing I wanted to make something special for New Year's, I watched as they eyed the dessert menu. When we got home that night, I asked my sister what she was secretly wanting, had my nephew not ordered the Tiramasu. "Do you think you could make Apple Bread pudding?" she asked. Here it is -- my mom and I chose this recipe because it required relatively less butter than most recipes, and well, the proof is in the pudding...!!! Ha, ha, ha! Happy new year! Recipe was taken from a November 2008 Food and Wine feature on bread puddings, both sweet and savory.

Note: We used Drambuie for the brandy -- my sister vouches for it in a cocktail, and it was pretty fantastic and warming in this pudding. "A secret recipe of herbs, spices and heather honey, crafted with aged Scottish whiskeys."

Ingredients:

1 pound of brioche (we bought a boule from Whole Foods with a net weight of 18 ounces; it worked perfectly with the rest of these measurements)
5 tablespoons unsalted butter
3 gala apples (I know, you're supposed to use green ones for baking, but I'm still holding onto Christmas here!)
1 cup white cane sugar
1/2 teaspoon cinnamon
1/4 cup brandy (recipe recommends Calvados; my recommendation is above!)
4 large eggs, beaten
3 cups of milk
1 teaspoon vanilla (recipe calls for a real vanilla bean, which I couldn't find at WF)
whipped cream, which my family opted out on, so I didn't make any!

Begin by chopping your brioche in 1" cubes; the recipe says that you should have 12 cups of brioche! I didn't count, so can't vouch for that! Toast the cubes of bread in a 350 degree oven for about 15 minutes. While the bread is toasting, prepare your apples by dicing them int 1/2" pieces -- you can decide for yourself if you want to peel them; I did not. Melt two tablespoons of butter in a skillet; when the butter is bubbling (but not browning!), add the apples and 1/4 cup of the white sugar. Stir the mixture, coating the apples in butter and sugar, and let them cook for about 15 minutes, as well. Removed the toasted bread cubes from the oven and set aside. When the apples are golden and smelling heavenly, remove them from heat and add the brandy. Let the mixture sit for about five minutes, and then return it to heat for about one minute, until the sugar, butter and brandy create a syrup. Remove from heat. In a large mixing bowl, create your custard by wisking the eggs, the remaining sugar, vanilla and milk. When you are ready, add the toasted bread and apples, stir to coat the bread evenly, and let sit for about five minutes. Add the bread pudding to a greased baking pan, drizzle with remaining butter, and bake for 45 minutes at 350 degrees.

Pear Crisp with Cardamom and Coconut Ice Cream

2011-12-21T01:01:00.003-05:00

Well, folks, school is out for Winter Break, and I couldn't leave Boston without seeing some of my favorite people and offering some holiday deliciousness. This is a Mark Bittman recipe that I found on Epicurious,and I basically followed it pretty precisely. To bring this out of the oven felt so good! I've posted the link the recipe (scroll over the word "Epicurious" if you can't see it), and I really wouldn't add a thing more! (Though the coconut ice cream idea was totally mine! I went to get vanilla at JP Licks, but then realized that there were some better options!). Happy holidays, everyone!

Ingredients:
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons vegetable oil
3/4 cup brown sugar
1/2 cup chopped pecans
1 tablespoon lemon juice
1 cup rolled oats
1/2 cup whole wheat flour
pinch of salt
3 pounds pears, cored and sliced
1 teaspoon cardamom

Grease a 9" baking dish and pre-heat the oven to 400 degrees. Cream the butter, oil and sugar together, and stir in nuts, lemon juice, oats, flour and salt; the mixture will crumbly. Place your pears in the prepared dish and add the cardamom; toss to coat the pears evenly. Had I used a round dish, I may have opted for a more elegant arrangement of the pears at this point, but I ended up keeping the "just tossed" look for my 9" square baker. Spread the crumbly oat mixture evenly over the pears, and bake until bubbly -- about 30 or 40 minutes.

Leena's Mushroom Soup with Truffle Oil

2011-12-21T00:41:00.004-05:00

A clear pairing with Leena's Quinoa Bake, and also featured on her fabulous blog, Leena Loves, this soup is deceptively, indulgently good! Perfect for a cold December evening very close to Christmas!

Ingredients:
2 small or one medium onion, coarsely chopped
2 shallots, coarsely chopped
4 to 5 garlic cloves, minced
4 tablespoons of butter
1 10-ounce package of white button mushrooms
1 10-ounce package of baby bella mushrooms
1/4 cup of dried chantrelle or porcini mushrooms
1 32-ounce package of mushroom broth (Pacific makes a great one!)
truffle oil

Begin by chopping your onions and shallots and preparing your garlic. Sautee all three with about two tablespoons of butter while you wash and prepare the mushrooms. (The dried mushrooms will need to soaked in boiling water ahead of time). When the onions are translucent and your house smells heavenly (really!), add the mushrooms and sautee for a few minutes. I then covered the dutch oven for about five minutes before adding all of the mushroom broth; the entire package of broth will feel like a lot, but it reduces quickly. Bring the mushrooms and the broth to a boil, add the dried mushrooms, and then bring the soup to a simmer and keep it covered for about 25 minutes or so. When the mushrooms are tender, use an emulsion blender or regular blender to puree the soup. Serve with truffle oil and fresh chives.

Some Deliciousness Comes in Packages: Pumpkin Sage Ravioli in Mushroom Broth

2011-10-01T23:48:00.002-04:00

Think Friday night after a week of back-to-school "meet and greets," or after 62 parent conferences, or after having written twenty-some recommendations that are all due before the foliage peaks. While the rest of the world begins to slow down in early fall, the months of September and October are the most high-energy for teachers. This past Friday night, all I really wanted was something really warming and good. I picked up these fresh ravioli from Whole Foods but didn't want to make a rich brown butter sauce. Cooking them in mushroom broth, which just a few slivers of garlic, and pouring the broth over a bowl of baby spinach did the trick for me.

ps -- You can make tortilini soup this way too : )

Ingredients:
fresh pumpkin and sage ravioli
mushroom broth
garlic slivers
baby spinach leaves

Quinoa, Edamame and Summer Radish Salad

2011-08-27T10:35:00.003-04:00

I found a version of this recipe in the July issue of one my favorite magazines, Real Simple. But in the haste of getting ready for school, I left out the raw beets and replaced the homemade dressing with Goddess Dressing from Trader Joe's, which also uses tahini as its base. A hearty late-summer dinner salad that is very quick to assemble -- enjoy!

Ingredients:
Red quinoa
Edamame (I get the frozen kind from Trader Joe's)
Summer Radish
Arugula
Goddess Dressing, or Tahini Sauce featured in the above link

There is very little to say about about how to "make" this salad, as it requires very little cooking. Assemble the ingredients warm or cold, for dinner, lunch, or an appetizer. Perhaps try the beets if you have more time, but the salad totally holds up without them.

Black-Eyed Pea and Cucumber Salad

2011-07-31T14:58:00.000-04:00

The Hanrahans have generously given me more garden vegetables, and admittedly, I did not hide my delight! This time, cucumbers. I haven't cited this recipe because it is widely available on several online sites, none that seemed attributable to a specific person. Still, I'm so glad I found it!

Ingredients:

2 15-ounce cans of black-eyed peas, drained and rinsed
1 cucumber, coarsely chopped
1/2 a large red onion (because I can never find a "small" red onion!)
cubes of feta cheese (buy the kind in the blocks, not the crumbles!)
kalamata olives, pitted, coarsely chopped
3 tablespoons olive oil
2 tablespoons lemon juice (juice of one lemon, if you are determined!)

I don't think I need to say too much about how to "cook" this salad, as it requires no cooking! But you can serve it chilled or at room temperature, with meat or as a meal. Rest assured, it will be my lunch for the next few days, with a good baguette (or zucchini bread, which is next on my list!).

Carmelized Onion and Fig Pizza

2011-07-25T20:08:00.002-04:00

Tonight was pizza night. It happens every summer when figs are in the farmers markets -- this pizza is all I want to make! I made a different dough than the one I've used before, because tonight I was hoping for a no-rise dough. I based my recipe on one that I found on the fabulous blog, Once Upon A Plate (which, incidentally, also has some great summer cocktail recipes, if such things are of interest to you!). Anyway, here is my version of the dough:

Ingredients:
1 tablespoon of SAF quick-rise yeast
3/4 cup very warm water (not boiling -- will kill the yeast!)
1/2 teaspoon honey
1 3/4 cups all purpose flour
1/2 teaspoon salt
carmelized onions
figs
pizza sauce (mine came from Trader Joe's, admittedly)

To make the dough, let the yeast activate in the warm water for a good ten to fifteen minutes. I added the honey to this mixture in the last few minutes. When the yeast mixture has an oatmeal-like consistency, you're ready to pour the mixture into your dry ingredients, namely the flour and the salt. Using a wooden spoon, stir it around a few times, and when a dough starts to form, use your hands to knead it into a giant boule, or mini-boules -- up to you. (I made three mini-boules from this batch). That's about it! If you've never made pizza before, you'll want to flour your rolling surface to roll out the dough; I also use about a tablespoon of cornmeal to prevent the dough from sticking. And as you roll, you just want to try to make the dough as thin as possible without breaking the dough. If your dough is thicker than a quarter of an inch... keep rolling it out! I use a rolling pin, although some people have sworn that a rolling pin kills the yeast... oh well : ) I certainly can't pretend that I know how to toss a pizza in the air, and when I've used my fingers, the dough comes out unevenly -- but give both techniques a try...! In any case, once your dough is rolled, use your pizza sauce solicitously (too much will create a soggy dough), and add your toppings. Bake at 450 (or even 500 if you want a really crisp crust) for 10 to 15 minutes. Yum!

Summer Squash and Basil Frittata with Goat Cheese

2011-07-24T13:12:00.001-04:00

Thanks to the Hanrahans for giving me such lovely summer squash! I used it this morning in this simple frittata.

Ingredients:
6 eggs (ideal for an 8" pan)
1 medium onion
1 large summer squash (mine was very large, but two smaller ones will work just as well)
3/4 cup coarsely chopped basil
1 roma tomato
goat cheese
salt and pepper to taste

Preheat the oven to 375 degrees. Sautee the onions and summer squash with a tablespoon of olive oil. Season with salt and pepper. When the summer squash are cooking, beat six eggs with about 1/3 cup of milk. When the squash is mostly cooked, stir in the basil, and add the egg mixture, distributed evenly. Let the egg cook for a few minutes, then add the tomatoes and the goat cheese. Continue to let the egg set, maybe for another 5 minutes on the stove, then transfer to the oven. Bake for about 20 minutes, or until the frittata looks fluffed and gorgeous!

Fiesta Bowl!

2011-07-09T22:17:00.003-04:00

In between summer travels and getting used to cooking two meals per day (oh, the problems that teachers face in summer!), I planned a menu this week that required only a few ingredients, that I could finish before leaving for Bard, and that would, above all, make me happy : ) Two fiesta bowls and few shrimp tacos later... here is the result! The fresh salsa is my favorite part : )

Ingredients:

For the black beans:
black beans
red and yellow onions (to your liking -- I used one half of each)
2 cloves garlic
1 tablespoon dried oregano
1 teaspoon cumin powder
chopped fresh cilantro

For the salsa:
2 large tomatoes, diced
1/2 red onion
1 teaspoon toasted cumin seeds
1 teaspoon lemon juice
1 teaspoon olive oil
1 teaspoon vinegar (I used sherry vinegar)
cilantro, chopped

Other things that are fun to have around:
an avacado
favorite cheese
shrimp
blue corn chips :)
brown rice (I use small grain)

I think the cooking process for this dish is fairly self-explanatory -- for the salsa, chop and toss! For the black beans, sautee the onion, garlic, cumin and oregano, and add the black beans. I think the combination of condiments makes the fiesta bowl pretty kid-friendly too : )

Mint-Watermelon Salad with Feta

2011-06-13T00:31:00.001-04:00

I've always wanted to make this salad and found a really lovely dressing for it on The Food Network. Here is my version of it, altered only slightly:

Ingredients:
2 tablespoons orange juice
2 tablespoons lemon juice
1/4 cup of olive oil
1 1/2 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper

Note: The other ingredients -- watermelon, feta, arugula and mint -- are pretty self-explanatory. A note on the feta cheese, though -- I bought two solid blocks for this dish, as opposed to the previously crumbled kind -- and thought it made a huge difference!

"I hope this will be your summer cake."

2011-06-10T23:37:00.009-04:00

Tonight, I made my favorite Coriander-Crusted Scallop and Tangerine salad for my friend Vivek. Because I am still in celebration mode -- of summer, of the end of a good school year, of the sixty fabulous young women who graduated yesterday -- I decided to bake a cake! This recipe came from the Smitten Kitchen, where blogger and cook Deb Perelman writes, "I hope this will be your summer cake." Indeed, it has become just that : ) So delicious, so easy.

Note: The recipe calls for 6 tablespoons of butter, but I put in 8 (a full stick of butter!) and must say that the result was a perfectly moist cake with a perfectly carmelized sugary top. Of course, I did this because I wasn't paying attention, and am sure that the cake is equally good with 6!

Ingredients:
6 tablespoons unsalted butter, softened at room temperature
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup white sugar (cane sugar)
1 large egg
1/2 cup milk
1 teaspoon vanilla extract
1 quart of the best, freshest, most local strawberries you can find! : )

I basically followed Deb's recipe here and started by sifting the dry ingredients -- the flour, the baking powder and the salt. In a mixing bowl, use an electric mixer to create a crumbly mix of the butter and sugar; it should feel and look light and airy, like lots of small balls of butter. Then, add the other wet ingredients -- the egg, the milk, and the vanilla. I did this mixing with the mixer on a low setting, and the mixture was lumpy; the butter doesn't form a cream. But not to worry! Once you fold in the dry ingredients, the batter almost immediately becomes smooth and, even silky-looking. Pour the batter into a buttered baking dish (my 9" pyrex pie dish worked perfectly). Then, take your strawberries, washed and cut into pieces, and place the berries on the cake batter so that their insides face down. Top the cake with teaspoon or so of white sugar, and bake for about 50 minutes at 350 degrees.

Tofu Alfredo? Indeed!

2011-06-06T21:41:00.009-04:00

Okay, so I am not one to create tofu substitutes -- no tofu turkey, no tofu burgers. Tofu is tofu, and alfredo sauce requires cream and butter. But... I had to finish the silken tofu from last weekend's artichoke dip, did some Googling, and found an infinite number of recipes for a tofu alfredo. Here is the version I used tonight, taken from Food.Love.Happiness (no coincidence about our shared appreciation for three-worded blog titles!). Really, it tastes like creamy goodness, but feels more like summertime because its so light -- enjoy!

Ingredients:
1/2 package of silken tofu
1/2 cup of milk
2 garlic cloves
1/3 cup parmesan (or more!)
1/3 cup olive oil
basil

There is really nothing to this dish -- boil the pasta, blend the sauce, and sautee whatever veggies you've got on hand!

Summertime, I Love You!

2011-05-28T22:10:00.006-04:00

My friend Ayaz is visiting Boston this weekend -- he's been traveling around the world for a year, so this visit felt like quite the homecoming! To celebrate his arrival and to inaugurate summer, we had a really nice muscat wine in the afternoon -- outside!!! -- and then made this simple dinner of pasta, lemon oil, shrimp, and arugala. Cheers to the best friendships in the world!

Ingredients:
16-19 shrimp
olive oil
arugula
2 cloves of garlic, finely chopped
1 large part of a shallot, finely chopped
the juice of two lemons (about 1/4 cup)
the zest of two lemons

I found several variations of this recipe online that call for "lemon oil," -- in essence, the zest of one lemon infused in 1/2 cup of olive oil. Prepare this dressing first, and set aside. In your frying pan, go ahead and sautee the garlic and the shallots. When they became fragrant, I added about one tablespoon of butter, and then added the shrimp. (I bought de-veined shrimp for this dish, but if you haven't, then you will want to de-vein the shrimp prior to this step!). Be careful not to overcook them; I actually turn each shrimp over after about two minutes, but you can toss the pan or really just stir-fry the shrimp to ensure their speedy and even cooking! Anyway, as they are finishing, add the lemon juice, zest, and salt and pepper. Toss in the linguini, and strain the lemon zest from the lemon oil and pour the infused oil over the dish. Top with arugala and parmesan!

Rainbow Chard and Goat Cheese with Gemelli

2011-05-01T21:43:00.006-04:00

This felt like the perfect dinner tonight -- spent the evening planting peonies and came in feeling just a bit cold and very hungry : ) I had some triple-creme goat cheese at home and just a little bit of it goes a really long way : )

Ingredients:
4 large leaves of chard, chopped
1 large clove of garlic, minced
1/2 a red onion, sliced into moon-shaped crescents
olive oil
pasta
salt and pepper
goat cheese

Saute the onions and garlic until the onions are translucent; add in the chard and keep the sautee going with a good stir every few minutes; you'll know the chard is done when it has reduced size in half and the onions have carmelized. Add the mixture into a bowl of your favorite pasta and garnish with a few cubes of goat cheese, salt and pepper.

Olive-Oil Poached Salmon with Poached Egg and Tomato Relish

2011-04-18T13:01:00.006-04:00

This story starts yesterday, when, at the Barnes and Noble, I finally purchased the wonderful book, "Fish Without a Doubt." The authors take you through the techniques of preparing fish in every possible way, including poaching. The notion of slow-cooking a piece of fish in warm liquid sounded, well, like a very gentle way of preparing a fish! Although poaching doesn't give the fish a crust like pan-searing does, the moistness and flakiness of the fish can't be beat. I learned that you can poach a fish in a wine broth, in milk (think creamy Asian curries), and, of course, in olive oil.

Initially, I completely balked at the quantity of olive oil needed -- the general rule is that you have to cover the fish in whatever liquid you're poaching it in. That's a lot of olive oil, even though I was just making one fillet! But the oil is reusable when filtered through a sieve, and the fish is so worth it. Here's my take on the recipe:

1. Make the Tomato Relish:

1 large tomato
1/4 cup chopped parsly
1/2 scallion, chopped
juice of half a lemon
1 tablespoon olive oil
dash of sherry vinegar
salt and pepper to taste

2. Make the Fish

Gently heat an 8 " stir-fry pan with olive oil. The oil should warm to the touch -- if it is bubbling, it is too hot. Another test is to just dip a small piece of your fillet in the oil; if it sizzles and fries, the oil is also too hot. You should be able to slide in the salmon fillet without hearing a sound. Cover the stir-fry and keep the heat on low (you could even just turn the stove off is the oil is at the right temperature). When you open the lid about six minutes later, the salmon should be done!

3. Poach the Egg (see recipe under French Lentils and Poached Egg)

4. Sautee the Spinach

5. Assemble your plate!

Ricotta Blueberry Pancakes

2011-04-17T13:28:00.004-04:00

Are they easier to make? Nope. Do they require more ingredients? Yup. And are they totally worth it? Entirely! These are truly the best pancakes I have ever eaten -- so soft and moist, and the cheese is ever so subtle.

Combine:
1 cup of ricotta cheese, drained
3 egg yolks
3/4 cup of milk
1/2 teaspoon vanilla

Sift:
3/4 cup of flour
1 1/2 tablespoon sugar
1/2 teaspoon baking powder
pinch of salt

Mix the wet ingredients into the dry, and fold in the remaining egg whites after having beaten them into a airy, foamy peak. Prepare the pancakes immediately, and if you've got some blueberries, spoon a few into the batter of each pancake once it has set for about 60 seconds or so on your griddle or frying pan. I used olive oil as my shortening in the pan and didn't really see a need for butter here, but prepare them on lower heat than usual -- just my suggestion! Makes 12 pancakes.

Note: To freeze these, just layer them in between sheets of parchment paper to keep them from freezing on top of each other.

Sunrise Muffins

2011-04-03T21:16:00.002-04:00

Every bakery has its own version of "Sunrise" muffins; they are often stuffed with all things orange and citrusy -- from carrots to pineapples. This Joy of Baking recipe focuses simply on the flavors of dates, orange zest and walnuts.

See "Joy of Baking" link for recipe.

Cauliflower Leek Soup

2011-03-19T22:14:00.003-04:00

Pureed cauliflower and leeks make for the perfect early spring dinner. Refreshing but warming at the same time : )

Ingredients:
2 leeks, white and light green sections only, chopped into small circles
1 head of cauliflower, broken into small pieces
1 small onion, chopped
1 garlic clove, chopped
dried or fresh thyme
salt and pepper to taste

In a large pot, sautee the leeks, the garlic and the onion with a teaspoon or two of olive oil. You don't have to worry about chopping everything evenly, because all of the ingredients will be pureed anyway. Once the leek mixture has begun to carmelize, add the cauliflower florets and stir, coating the cauliflower evenly. Add the salt and the thyme. Continue to stir until the aroma of the leeks and the herbs is fragrant. (I extend this part for as long as I can, believing that the soup is "flavoring up" at this point! However, I have no scientific evidence to prove this!). In any case, when you are ready, add about three to four cups of water (start with three), bring the soup to a boil, and let it simmer for a good twenty minutes, until the cauliflower is very tender. At this point, use a hand-held or countertop blender to puree the soup, and add more water (or milk) to thicken if you need to. Enjoy!

Leena's Quinoa Bake

2011-03-19T22:11:00.003-04:00

Quinoa skeptics beware! My friend Leena prepared this for me and some other friends when I was last in Atlanta, and I've been wanting to try it ever since! I actually found the recipe at a NYTimes food blog -- the gruyere and the sage are wonderful in this dish. Another winner for early spring when we still need warming foods but feel like something new!

Ingredients:

3 cups cooked quinoa (about 1 cup uncooked)
3/4 cup gruyere
6 ounces fresh spinach
1 onion, chopped
2 garlic cloves, minced
1 tablespoon coarsely chopped sage
2 eggs
salt and pepper to taste

Sautee the onions and the garlic until translucent and slightly golden; the longer you cook them, the sweeter they will be! Add the spinach in batches, until all leaves are cooked. In a mixing bowl, mix the spinach/onion sautee with the quiona and the grated gruyere. At this point, make sure the oven has been pre-heated to 400 degrees and oil your baking dish. Add the quinoa mixture to the baking dish and spread evenly. Then, slowly pour in the two beaten eggs and, again, try to distribute evenly. Give the gratin a good stir to finish coating the quinoa mixture with egg. Bake for about 20 minutes, or until golden brown. Yum!

Walnut Miso Dressing with Soba Noodles

2011-03-06T01:41:00.007-05:00

Once again, I'm not sure I can really justify how "Asian" this recipe actually is -- its a far cry from the real deal, I'm sure. But it is authentically fresh, simple and good -- and that's what counts! Also really good with shrimp and salmon. And thanks, Liz, for the Oyster Bay -- so good with this!

Ingredients:

1/2 cup walnuts, toasted
1/4 cup olive oil
1 clove of garlic
2 tablespoons miso
2 tablespoons sherry vinegar
1 teaspoon honey
2 pinches salt
1/4 cup warm water

Begin by boiling water in which to cook the noodles; while the noodles are cooking, puree the ingredients for the dressing -- first the garlic, then the walnuts and olive oil, followed by the remaining ingredients. When the noodles are ready, drain them from their water and immediately add the prepared dressing. In a sautee pan, sautee whatever medley of vegetables and meats that you'd like to add. Serve!

Butternut Squash and Wild Mushroom Risotto

2010-11-25T23:05:00.007-05:00

I hosted my first Thanksgiving ever this year!!! Although I love the holiday dearly, my not eating turkey has always left me with a hodge-podge of side dishes that never quite, in my mind, do justice to the notion of being grateful for food. So, this was my alternative! Feeling very grateful to share this meal for two of my favorite people in Boston : )

Ingredients:
2 shallots, diced
1 small onion, diced
1 garlic clove, diced
1/2 cup chopped fresh sage
2 cups of risotto (makes enough for six)
1 carton of vegetable broth (I used all of it tonight!)
1 bottle of dry white wine (I used about 2 1/2 cups)
1/3 cup parmesan cheese
1 cup of chopped butternut squash, roasted
1 cup of dried chantrelle mushrooms (or a mushroom of your choice), revived and rinsed

So, I've been making this healthy version of risotto for a little while; you'll see another blog entry, a Valentine's dinner, that uses the same basic principles: sautee the onions, shallots, and garlic, and add any other herbs that interest you. When they are translucent, add the rice, and give it a stir. Quickly add the wine, which will deglaze the pan and lift up any of the herbs that have begun to stick! When the wine gets absorbed, add a cup of broth, and keep stirring and adding liquids until the rice has become creamy and delicious! Before you serve the dish, add the cheese, the mushrooms, and the butternut squash. Garnish with sage : )

The scallops in this recipe are pan-seared in olive oil and then drizzled with truffle oil, which was very fun to try! Happy Thanksgiving!

Holiday Brunch, Part 1: Roasted Brussels Sprouts

2010-11-06T17:38:00.003-04:00

Last year, I hosted a holiday brunch with a pretty simple menu: quiche, crab cakes (compliments of Whole Foods), roasted brussels sprouts with balsamic vinegar, and maple-roasted butternut squash. For whatever reason, the winner of the brunch was the brussels sprouts, and since I had people over this morning for a very similar menu, I thought I would post these holiday recipes. Special thanks to my friend Reshma for my swanky serving dish, pictured above : )

Ingredients:
brussels sprouts (see note below)
olive oil
sea salt
crushed black pepper
a splash of balsamic vinegar
dried cranberries (optional, not pictured above)

So, the smaller the brussels sprout, the more tender it is. At Whole Foods, I've been lucky to find brussels sprouts still on the stalk, and I basically pick off all the small ones, particularly after having been given permission by the Whole Foods employee who taught me to do this! So, you just bring them all home, chop off any tough stems that are still attached to each sprout, give them a light wash, and toss them into your roasting pan with the olive oil, the sea salt, the crushed black pepper, and the cranberries, if you want to use those. Roast them at 375 for about 30 minutes, give them a stir, and roast for about 15 minutes more or until tender. When they are ready, plate them, and add a splash of the balsamic vinegar before serving. Yum!

Holiday Brunch, Part 2: Forgiving Quiche (Artichoke and Sun-dried Tomato)

2010-11-06T17:18:00.007-04:00

This quiche recipe is forgiving in several ways: first, it has never failed on me, ever. It browns before it burns, it puffs up before it falls, and it never once has been watery on the bottom, as so many homemade quiche recipes can be. But it is also forgivable because it is the healthiest quiche recipe I've found, so long as you are apt to think that eggs, milk and cheese are healthy! The recipe requires no heavy cream, and only as much cheese as your palate prefers! And you can add any combination of vegetables, herbs, and meats, and it will still come out beautifully. Enjoy!

1 pie crust (I get mine at Whole Foods)
3 eggs
1 cup of milk
1 cup grated monterrey jack cheese
1 can of artichokes, drained and chopped
1 tablespoon of dried thyme
salt and pepper to taste

I keep my pie crust frozen until right before it goes in the oven, so start by just pre-heating the oven to 375. While the oven is heating, grate the cheese, chop the sundried tomatoes, and trim the artichokes. In a small bowl, lightly beat the eggs and milk. Then, begin assembling the quiche by starting with the cheese; putting the cheese at the bottom is what prevents any water from the vegetables to collect underneath the crust -- you can think of it as insulation, if you will! Then add the vegetables, spacing them around evenly, and pour in your egg batter. Sprinkle with salt, pepper, and herbs, and keep it in the oven for about 45 minutes to an hour. Enjoy!

Holiday Brunch, Part 3: Sweet Potato Biscuits

2010-11-06T15:00:00.002-04:00

Although I love making muffins, I wanted something savory to pair with the quiche, and this is just what came along! It's a melange of recipes that Google found for me : ) I don't have a biscuit cutter, so they look a little funny... but they sure are good out of the oven! Yum!

Ingredients:
1 cup all purpose flour
3 teaspoons baking powder
2 teaspoons white sugar
1 teaspoon salt
2 tablespoons unsalted butter, chilled and chopped into small pieces
3/4 cup mashed sweet potato, fresh or canned
1/4 cup of milk
a bit of cinnamon
a dash of allspice
a sprinkling of packed brown sugar : )

Mix all the small pieces of butter with the dry ingredients and stir until you have an evenly crumbly mix. Then, add the sweet potatoes, milk, and spices. Stir gently into a dough, and drop spoon-sized balls onto a greased baking sheet. Bake at 400 degrees for about 20 minutes.

Spiced Apple Muffins with Cranberries and Walnuts

2010-10-30T12:52:00.007-04:00

I made these for the first time a few weekends ago, after having taken my nephew apple-picking. Especially as the mornings get colder, I've found myself really craving these; they are full of fruit -- apples, cranberries, orange juice, but the cinnamon and allspice make them so comforting for these fall mornings.

Ingredients:

Sift:
1 cup all purpose flour
1/2 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon allspice or cloves
1/2 teaspoon salt

Cream:
5 tablespoons canola oil or butter
2 eggs
3/4 cup sugar

Add:
1/2 cup grated apple (no skins)
2 tablespoons orange juice
1/2 cup dried cranberries
1/2 cup chopped walnuts

Sift together the dry ingredients. Then, peel three small apples and grate them with a cheese grater; immediately add the orange juice, and set aside for ten minutes. Cream the butter with the sugar and eggs, and then add apples, followed by the cranberries and walnut. Prepare the muffin pan, and when the oven is ready, quickly add the wet ingredients to the dry, and using about 10 to 15 strokes with a large spoon, mix them together. Do not overmix! I used an ice cream scooper to fill each muffin cup. Bake at 400 for about 20 twenty minutes. Yum.

Rajma (Curried Kidney Beans)

2010-09-18T23:09:00.003-04:00

Please excuse my lack of measurements for this recipe! If it's any consolation, most Indian cooks don't measure anything anyway. Especially not my mom! So, this one can just be a tribute to her style : )

Ingredients:
1 can of kidney beans
2 ripe tomatoes, pureed
cumin seeds
onion/ginger/garlic
coriander powder
salt
tiny bit of amchur (mango powder)
tiny bit of lal mirchi (red chili powder)
cilantro for garnishing

Sautee the cumin seeds and the ginger, onion and garlic on medium or medium high heat. When they are translucent, or on the verge of browning, add in the tomato puree and the rajma together; (otherwise, the tomato puree just splatters everywhere). Add salt and remaining spices, and stir in the rajma. Keep the heat for a minute or two while stirring, and when the rajma seems evenly coated, reduce heat to a simmer, and cover. Cook for about 15 to 20 minutes, or until the rajma is really soft and fragrant. Yum, yum, yum. Serve with nan and yogurt.

Eggplant with Onion Seeds and Mango Powder

2010-09-11T01:32:00.001-04:00

There some major yumminess going on in this dish! For whatever reason, I love the pairing of amchur (mango powder) and nigella (onion seeds); they aren't the most common spices in Indian cooking, but they add so much flavor with adding too much heat. A bite of this dish melts in your mouth (forgive the cliche, but it's really true).

Ingredients:
1 large eggplant
1 tomato, diced
1 small onion, finely minced
1/2 inch of ginger
1 clove garlic
1/2 teaspoon onion seeds
1/2 teaspoon amchur
1/2 teaspoon cumin seeds
few red chili flakes
tumeric, if desired
oil for sauteeing eggplant and spices

So, I'll be honest -- I think that my chronology here is not what any Indian cook would advise; rather than letting the eggplant simmer in the spices, I sauteed the eggplant first, then sauteed the spices, and then combined them : ) I resigned to this technique (if one might call it that!) because I think eggplant is tricky to sautee without using too much oil, and I just wanted to focus on making sure that it cooked well. I'll try it the other way next time!

Yogurt Curry

2010-09-11T01:31:00.003-04:00

My mom made this dish for us with rice and mixed vegetables every Monday night for several years of my childhood -- definitely my version of comfort food, and so easy and healthy.

Ingredients:
1/4 cup besan (chickpea flour)
1 cup yogurt
water (see directions for quantities)
oil for sauteeing spices, 1 tablespoon
1 onion
10 curry leaves
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
1/2 teaspoon coriander seeds
1/2 teaspoon tumeric
salt to taste

Begin by mixing the besan, the yogurt and 1/2 cup of water together with a whisk until you've achieved a smooth consistency. Then, go ahead and lightly fry your spices in a small dutch oven until they are well blended and cooked. In truth, you don't need all the spices I've listed above -- you definitely need cumin and tumeric, and the curry leaves are a big plus (though sometimes hard to get). When the spices are ready, add the yogurt mixture and bring to a boil; then, add another cup of water and simmer on low for a good 40 minutes or so, stirring occasionally. Depending on the consistency you're aiming for, you might add another half cup of water as you go; the besan acts as a thickening agent and should feel cooked, not raw, when you sample this curry : ) Serve with rice and a spiced vegetable or fish.

Blueberry Buttermilk Pancakes

2010-09-04T12:01:00.003-04:00

My weekend has arrived after the first week of school -- definitely worthy of a special brunch. I've been making these all summer, but this morning I made the buttermilk out of yogurt and milk and saved myself a trip to the store! Pancakes are still tricky for me but this stack seemed to come out just right : )

Ingredients for 4 pancakes:
1 cup of flour
2 tablespoons sugar (1/8 cup)
1 1/8 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
2 tablespoons canola oil (1/8 cup)
1 cup butter milk (mix 3/4 cup yogurt and whey with 1/4 cup milk)
blueberries to taste

Sift the dry ingredients together and whisk the wet ingredients until bubbly. Mix deliberately so that the batter is lumpy; be careful not to overmix! (This can result in pancakes that are too dense and heavy). I use non-stick frying pans for pancakes with just the tiniest bit of canola oil. Heat the oil on medium low (in between 2 and 3 on a gas range). I use two ice cream scoops of batter to get the size pictured here; these are much easier to flip! As soon as the batter spreads a bit, add blueberries. To avoid burning or over-browing, flip them even if the outside of the pancake is not yet cooked; more than likely, the center is! Enjoy!

Sweet and Spicy Roasted Almonds

2010-08-11T23:11:00.003-04:00

In following my mom's "three appetizer" rule, I decided to make these roasted nuts tonight. This was my first time making a spiced nut, but I'm so glad that I tried! It's a great appetizer, totally easy, and pretty healthy too! I'm sure there are an infinite number of variations -- more sweet, more spice, more salt... maybe some dried coconut?!

Ingredients:

1 cup blanched, whole almonds
1/3 tablespoon olive oil
1 1/2 tablespoon honey
1/2 teaspoon ras-al-hanout (or any other spice mix, really)
1/3 tablespoon sesame seeds
salt to taste

Preheat the oven to 350 degrees. In a frying pan, heat up the almonds -- on high for about a minute, and then on low for three to four minutes. While they are toasting, mix the remaining ingredients in a small bowl. Transfer the almonds into the spice mixture and coat them evenly. When you're ready to bake the almonds, line a baking sheet with parchment paper, and spread out the almonds so that they aren't touching one another (if possible). Bake for about 10 to 15 minutes -- as long as you can without burning them! Be sure to let the almonds cool, as they will harden in about an hour.

Mom and Indu's Summer Vegetable Celebration

2010-08-10T23:37:00.002-04:00

This dinner really doesn't need a recipe! If you can roast veggies and slice a tomato and mozzarella -- you're set! Mom and I had a great day at the Copley Farmer's Market!

Lemon-Ginger Scones

2010-07-27T15:22:00.005-04:00

I finally had time this morning to try making scones! These are good, but their texture is definitely more biscuit-like than cookie-like. I might play around with the ratios of things to see if I can rival my favorite ULA Cafe scones, but this is a good start! This recipe was taken from Joy of Baking.

Ingredients:
2 cups flour
1/4 cup white sugar
1 teaspoon baking powder (this is what I might try increasing next time)
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cut into pieces
1/2 cup crystallized ginger, chopped
zest of one large lemon
2/3 cup buttermilk
1 egg, lightly beaten, and 1 tablespoon milk for brushing on the top
raw brown sugar for sprinkling on the top

In a large bowl, mix together the dry ingredients, and then add the butter. Toss the mixture so that it looks coarse and the butter pieces are coated. Add your crystallized ginger and lemon zest, and stir again. At this point, pre-heat your oven to 400 degrees, add your buttermilk, and bind the dough together quickly and lightly. (You do not want to over-mix, or your scones will be very dense and heavy). On a floured surface, knead the dough for about a minute, and create a disk shape that's about 7 inches in diameter and about 1 1/2 inch high. Cut the disk into individual triangles. Prepare a baking sheet with parchment paper, and lay each triangle on the sheet; brush your egg wash on the tops of the scones, and bake for about 20 minutes.

Roasted Figs with Goat Cheese

2010-07-27T15:17:00.003-04:00

This is an easy way to enjoy figs while they're in season : )

Ingredients:
Ripe figs
Fresh goat cheese
Splash of balsamic vinegar
Salt and pepper to taste

Begin by gently washing your figs, and cutting each of them in two halves, lengthwise. Add a small piece of goat cheese on each half, along with your salt and pepper. Roast the figs for about 6 minutes, or until the goat cheese begins to lightly brown; I just use a toaster oven at 400 degrees. When the figs are ready, splash each with a tiny bit of balsamic vinegar and serve immediately.

Asparagus, Tomato and Feta Salad with Fresh Mint

2010-07-22T23:07:00.006-04:00

Al fresco dining chez Indu! I'm so glad that I'm finally home to enjoy these gorgeous summer evenings. Here is another tribute to the fresh asparagus; I served this as an appetizer to the seared scallop salads, also on my blog.

Ingredients:
10 stalks of asparagus
1 tablespoon olive oil for roasting
salt and pepper for roasting
1 roma tomato (or any tomato, really!), chopped
the juice of half a lemon
2 sprigs of mint
salt to taste
1 tablespoon of feta

Begin by quickly roasting the asparagus; chop the stalks into bite-sized pieces and toss them in the olive oil with salt and pepper. I use my toaster oven for roasting small quantities, and the stalks were ready in about 5 minutes at 400 degrees. Let the asparagus settle at room temperature (just half an hour will be fine). Then, place them in a serving dish, and add all other ingredients. Lightly toss and serve with a baguette and olive oil : ) Don't make this recipe without the mint -- it makes this dish : ) Enjoy!

Pecan and Pumpkin Seed Granola

2010-07-18T14:11:00.001-04:00

My days of filling plastic containers with "Classic Granola" at Whole Foods are gone! I left out the coconut here, but otherwise think I've made the same thing : ) Be sure to use raw nuts and seeds for any granola recipe -- nothing that's been previously roasted or salted. Enjoy!

Ingredients:
3 cups old-fashioned oats
1/2 cup of chopped nut of your choice (pecans for me)
1/2 cup of another chopped nut of your choice (almonds for me)
1/2 cup of of a raw seed of your choice (pumpkin for me)
1/2 cup of maple syrup
3 tablespoons canola oil
1/4 teaspoon salt

Begin by mixing your dry ingredients with the maple syrup and oil. Stir thoroughly until the mixture seems moist. Line a baking sheet with parchment paper, and spread the mixture evenly on the tray. Bake at 325 degrees for 30 to 40 minutes, or until golden brown. Serve with fruit, milk or yogurt.

Baked Avacado and Guest Ingredients Dip!

2010-05-16T23:01:00.001-04:00

And the guest ingredients are... silken tofu and yogurt!!! That's right -- I found this recipe on 101 cookbooks last summer but have been making it more regularly this spring. Absolute deliciousness and healthy too!!!

Ingredients:

4 ounces of silken tofu
1/3 cup of yogurt
1 can of artichokes
3 garlic cloves
1/3 cup parmesan
salt to taste
cayenne to taste

In a blender, puree the garlic, avacado and tofu. (My blender couldn't handle all of these at once, so I did the garlic first, and then added the rest). In a separate bowl, wisk together the yogurt and parmesan. Add the avacado mixture to the yogurt mixture, and stir until the consistency is even. Place the mixture in an oven-safe bowl and sprinkle with extra parmesan. Bake at 375 for about 15 minutes or until the top is slightly browned.

Fresh Spring Rolls!

2010-04-09T21:56:00.002-04:00

Corriander-Crusted Scallop Salad with Tangerines

2010-04-04T20:57:00.003-04:00

It's early spring in New England, and I've been feeling like salads. This one has both raw greens and hot, pan-seared scallops, which wilt the spinach and taste so good with citrus! I served this with toast and goat cheese, which I drizzled with honey. A friend brought a bottle Simi chardonnay, which was wonderful. I found this recipe at EatingWell.com.

Vinagrette Ingredients:
2 tablespoons extra-virgin olive oil
1/2 teaspoon orange zest
2 tablesppons orange juice
4 teaspoons white wine vinegar
1 tablespoon minced shallot
2 teaspoons chervil, chives or tarragon (or dill!)-- finely chopped
1 teaspoon dijon mustard
1/4 teaspoon salt
1/4 teasppon freshly ground pepper

Salad Ingredients:
Baby spinach and greens
1 tangerine, segmented
2 teaspoons ground corriander
1/2 teaspoon salt
1/4 teaspoon pepper
wile sea scallops (dry)
1 tablespoon canola oil

I would start this dinner by making the vinaigrette and salad; this way, you can serve the scallops hot out of the pan and begin your meal as soon as they're done :) For the vinaigrette, mix the ingredients listed above and shake gently. Dress the greens with the vinaigrette and tangerine wedges; set the salads on the table. Then, begin your work and the scallops: combine the salt, pepper and coriander, and dredge each scallop in the mix on all sides. When all are prepared, heat a tablespoon of olive or canola oil in a non-stick stainless steel pan; (that's my preference, anyway!). When the oil is hot, toss in the scallops, and do not move them for about two minutes. With a sharp spatula, flip them for another one minute or so -- be careful not overcook. Place them in the center of each salad place immediately and also serve immediately; they are delicious!

Pan-Seared Scallops with Sweet-Pea and Mushroom Risotto

2010-02-15T00:56:00.000-05:00

The perfect Valentine's dinner :) Not entirely guilt-free, but not sinful either! I found a wide variety of uses for butter, heavy cream, and chesse in various risotto recipes, but my instinct was that a good risotto didn't need to be quite so excessive with the fats, especially when paired with large, wild scallops!

Ingredients:
2 cups arborio rice
2 shallots, diced
1 onion, diced
1 cup of frozen or fresh sweet peas
4 large cremini mushrooms
1 carton vegetable broth (about 4 cups)
1 1/4 cup white wine
2 cups water
1/3 grated cheese blend

Start by sauteeing the shallots and onions, about five minutes, until translucent. If anything sticks or browns too heavily, use some white wine to deglaze the pan, and add the arborio rice. Several recipes suggest heating up the broth before adding to your risotto, but I used the broth straight from the carton. As with all risotto recipes, add the liquids -- broth, water, wine -- one cup at a time, stirring the rice until each cup is absorbed. While waiting for the rice to cook, I sauteed the peas and chopped mushrooms in olive oil in a separate sautee pan, adding them to the risotto only when the rice was nearly cooked. Just before serving, add a few tablespoons of butter and your cheese. The scallops just need at about two minutes of high heat on each side; I recommend preparing them with black pepper and sea salt. Yum!

Pear Pecan or Blueberry Bran Muffins!

2010-01-15T23:07:00.002-05:00

Recently, I've been craving muffins. I get the status updates on Facebook from the Ula Cafe in JP, and as a result, sometimes even have dreams about baked goods. Their muffin this morning was pear pecan, and I loved it so much that I made it my project for the evening : ) I also really wanted "the dome" and finally figured it out! It's all about the brown sugar on top...

Note on 7/19/10: Since making this muffin, it's gone from pear-pecan to blueberry-almond to ginger peach. It works with anything you've got!

Ingredients:

1 cup miller's wheat bran
2/3 cup whole wheat flour
2/3 cup all purpose flour
1 1/4 teaspoon baking soda
1/8 teaspoon salt

1 cup buttermilk
2/3 cup honey (or less, to taste)
1/2 cup canola oil (a smidge less will also do)
1 egg
1 teaspoon vanilla
1 and 1/2 ripe pears
20 pecans, chopped
2 tablespoons raw brown sugar, for the tops

Mix dry ingredients in a mixing bowl. In a separate bowl, mix the wet ingredients together, and gently wisk until mixture is light and fluffy. Pour the wet ingredients into the dry -- you might think the ratio is off, but muffins usually have a higher liquid content than other baked goods; just be careful not to stir too much. In fact, before you stir, spoon in your diced pears and chopped pecans, and then give the mixture about 15 swirls. It's ready to be baked! Spoon the mixture in a muffin tin of your choice -- I used a crown muffin tin (because I really wanted the top!) but imagine that the top would rise with a standard pan as well. I filled my crown tin pretty much to the top, and the muffins rose almost 3/4" out of the pan, if that is any indication. Sprinkle the tops of the muffins with about 1 teaspoon each of raw brown sugar.

Bake at 375 for a good twenty minutes, or until tops are golden. Makes exactly six large muffins.

French Lentil Soup with Fresh Feta and Basil

2010-01-09T16:30:00.001-05:00

January Food :)

Ingredients:
2 cups dry french lentils
water for boiling
1 teaspoon sea salt
2 cups diced tomatoes in their juices
1 onion, chopped and diced
1 tablespoon olive oil
2 cloves garlic, diced and chopped
fresh feta
fresh basil

While the lentils are boiling, sautee your diced onion in olive oil until it is translucent. Add your garlic and then the tomatoes. When the lentils are soft, see how much water you have remaining. Depending on the consistency of the soup you want to make, you might discard some water. Then, add the tomato and onion mixture and bring everything to boil once more. Serve with garnish of fresh chopped basil, feta pieces, and some warm, soft bread.

Pad See Ew (Thai)

2009-11-08T21:00:00.000-05:00

I discovered this dish at House of Siam about three years ago; the restaurant was a five minute walk from my South End apartment, and I had many a first date, many a rainy Friday night dinner, and many a take-out order from this place : ) I have also never been satisfied with Pad See Ew anywhere else in Boston! But the winds are a changing...this recipe was pretty good! I wasn't able to wok-char the noodles (I don't own a wok), and I didn't have time to get the right noodle size... but not a bad start here!

Ingredients:
1 bunch Chinese brocooli or brocolli rabe
1 15-ounce extra-firm tofu (you can also use chicken, pork, or shrimp)
rice noodles (I just used Taste of Thai)
2 cloves garlicdark soy sauce (Pearl River is a good brand)
light soy sauce
fish sauce
oyster sauce

Although many recipes suggest that this is a one-pot meal, I chose to stir fry the broccoli, tofu and noodles separately, and then combined them together. I started with the broccoli, stir-frying the florettes with sesame oil, minced garlic, and splash of fish oil. In a separate pan, I sauteed the tofu in sesame oil and light soy sauce, being sure to flip each piece; (I find chop sticks the best utensil for this task). When the noodles had softened, I quickly drained the water and added a splash of sesame oil to prevent sticking, and sauteed them with the the dark soy sauce. When the noodles are evenly coated with sauce, add the tofu and broccoli and continue to stir-fry for a few minutes; add a splash of fish and oyster sauces, and top with ground peanuts and cilantro, if you'd like. Enjoy!!!

Roasted Butternut Squash and Carmelized Onion Lasagna

2009-10-23T23:41:00.000-04:00

Okay, so I know you can't see the butternut squash in the photograph, but it's in there!!! After a particularly busy week that didn't leave much time for cooking, I spent my Friday afternoon chopping squash in my kitchen and enjoyed this warm, autumn dinner with my friend Vivek. It takes some time to make but is soooo worth it on a chilly Friday!

Ingredients:
1 20-ounce package of fresh, pre-cut butternut squash (obviously, a whole squash will be fine, if you have good knives to cut it!)
1 15-ounce container of fresh ricotta cheese
4 medium onions
1 bag of pre-washed, baby spinach
1 container of lasagna
1 28-ounce can of marinara sauce
a few sprigs of parsely
1 cup of grated white cheese (mozarella will be fine, but try a provolone or an Italina truffle cheese for this recipe!)
1 egg
salt and pepper
olive oil

Start by making your carmelized onions. I have this recipe in many different places on the blog, so you know the drill! Moon-shaped slices, a big sautee-pan, and olive oil -- keep the stove on low, and stir every few minutes or so until the onions are golden and sweet. Add spinach when the onions are carmelized, and let the spinach cook for about a minute or two. While the onions are cooking, chop your squash in small pieces (about one cubic centimeter), and toss them with olive oil. Roast them in the oven at 400 degrees for about 30 to 35 minutes. While you wait, work on the cheese mixture: in a separate bowl, mix the ricotta cheese, the parsley, the egg, and your salt and pepper to taste. You can add tiny bit of the Italian white cheese here, if you'd like. Now you're ready! Layer your dish in whatever way you'd like! I did mine like this: sauce, lasagna, ricotta, squash, sauce, lasagna, ricotta, carmelized onions and spinach, lasagna, and sauce. Top with the grated white cheese, and bake at 400 for about 25 minutes. Enjoy!

Summer Squash Gratin

2009-10-05T21:35:00.000-04:00

Autumn harvest is abound! This gratin tastes like late early fall and is remarkable easy; I served it with brown rice and pan-seared haddock... it is delicious : )

Ingredients:
2 yellow squash
2 green squash
(or any other squash of your choice)
2 roma tomatoes
2 tablespoons bread crumbs
2 tablespoons parmesan cheese
2 tablespoons olive oil
1 teaspoon thyme
1 garlic clove, minced
salt and pepper to taste

Wash your squash(es?) and cut them into slices on the diagonal; in a bowl, toss the raw squash with olive oil, minced garlic, thyme and salt and pepper. Wash your tomatoes and slice them to match the shape of your squash. Let the tomato slices sit on a plate for a few minutes to prevent their juices from creating a tomato sauce in the gratin. Then, assemble the squash in a baking dish -- be creative! Once you have a design that you like, sprinkle the breadcrumbs and parmesan cheese evenly and add a dash of olive oil. Bake at 400 for 35 minutes or so, until golden. Enjoy!

Lidia's Ripe Tomato and Almond Pesto

2009-08-22T20:08:00.001-04:00

Tomato season! Tomato season! This wonderful pesto makes a rich and creamy sauce -- without even using a stove! The almonds and the olive oil make a hearty meal here for even the meat eaters in your family. Enjoy!

Ingredients:
2 ripe red tomatoes
1 large clove of garlic or two small ones
1/2 teaspoon sea salt
10 to 12 large basil leaves (or their equivilant)
one handful of sliced almonds, lightly toasted (sorry, didn't measure these!)
two tablespoons olive oil

In a food processor, blend the almonds and the garlic, then add olive oil, salt and tomatoes and blend again. You're done! Don't forget to toast the almonds -- it makes une grande difference!

Japanese-Inspired Pan-Seared Salmon on Soba Noodles

2009-07-12T22:19:00.003-04:00

Perfect for summertime! Buy lots of Bok Choy for this recipe... it becomes very small!

Ingredients:
4 tablespoons soy
2 tablespoons mirin (rice vinegar)
2 teaspoons brown sugar
2 teaspoons grated ginger
1 tablespoon water
soba noodles
wild salmon fillets
coarsely chopped bok choy
thinly sliced carrots (on the diagonal)

Mix the first four ingredients and marinate the salmon for an hour at minimum. Then, boil the noodles, pan-sear the salmon, sautee the chopped bok choy and carrots, and assemble together to your liking : )

Friday Night Pizza (with Fresh Figs and Carmelized Onions)!

2009-06-20T00:34:00.001-04:00

For several summers at Breadloaf, my roommate Emily and I would take refuge at a wonderful brick-oven pizza restaurant every Friday night. The outdoor seating was a collection of picnic tables, with views of Green Mountains. This pizza reminds me a lot of the pizzas we ate in Vermont -- summertime, good salads, good wine. I got this recipe from Barbara Kingsolver's excellent book, Animal, Vegetable, Miracle -- and can't say enough how easy it is!

Ingredients:
2 cups whole wheat flour
2 1/2 cups all-purpose flour
3 teaspoons active yeast
3 teaspoons olive oil
1 teaspoon salt
1 1/2 cups warm water

Combine the yeast, warm water, olive oil and salt. Add the sifted flour, and knead into a dough. Set aside in a cool, warmish place and let rise for about an hour; it will double in size. (I didn't have a warmish place so just put a towel over my dough and let it rise). There is some debate about whether you should punch the risen dough or not -- most recipes call for it, and frankly, I love punching the dough! This specific recipe didn't mention a think about punching dough, but I did anyway. Top with your own pizza sauce and toppings. Bake at 425 for 25 minutes.

Chocolate-Covered Strawberries

2009-06-08T00:38:00.001-04:00

I made these for my friend Leslie's going away party and realized just how much these berries mean summertime : ) I melted the regular chocolate chips in a pyrex dish over a pot of boiling water; the chocloate melts in about 5 - 7 minutes. These are so fun to make!

Ingredients:
1 bag of chocolate chips
about 30 strawberries, washed and dried

The key to making these is that the strawberries are totally and completely dry; even a few drops of water will prevent the strawberries from taking the chocolate. Once you've melted the chocolate, just dip the berries in and let them dry on parchment paper. Enjoy!

Fish Tacos with Chipotle-Rubbed Turbot and Fresh Salsa

2009-05-26T20:46:00.002-04:00

I had a few friends over for Memorial Day and felt like making something to inaugurate summer. Even though its not tomato season yet, I bought some fresh ones from Whole Foods and made salsa, and my friend Saloni brought her delicious guacomole. What makes this dish special, though, is the chipotle-rubbed wild turbot. A spice company called Urban Accents makes a delicious southwestern spice blend called Mesa Rosa Chipotle; its a bit expensive, but I love it : )

Ingredients:
wild turbot
chipotle rub
salsa fresca (see Molly Katzen's Enchanted Broccoli...)
lettuce
guacomole
tortillas
black beans, prepared with garlic, onion and cumin

This dish is pretty self explanatory -- I applied the rub on the fish and pan fried small pieces on a non-stick pan. The rest is fresh, simple good...!

Thai-Inspired Shrimp Sautee with Basil and Mint

2009-04-16T21:32:00.000-04:00

I learned how to de-vein shrimp for this recipe! Still trying to figure out just how Thai this actually is, but somehow the fish sauce and the herbs warranted the title : ) Still, it would be cool to go to Thailand and see this dish on a menu. Maybe it would be called "Goong-Rad-Pik" or something like this : )

Ingredients:
3/4 lb. wild shrimp
2 tablespoons soy sauce
1 tablespoon water
2 teaspoons fish sauce
4 teaspoons brown sugar
3 tablespoons peanut oil
3 cloves garlic
1 tablespoon grated ginger
1/2 teaspoon red chili flakes
2 cups grape tomatoes
3/4 cup fresh basil leaves, torn
1/4 cup fresh mint leaves, chopped
2 tablespoons lime juice

Heat peanut oil and add ginger, garlic and onions; cook unti onions are translucent. Add the shrimp, and cook until pink but still translucent in the middle, about two minutes. Add the liquids - soy and fish sauces, water and sugar -- and bring to a boil unil the sauce glazes the shrimp. Add the tomoatoes and stir until tender, and then basil, mint and lime juice. The goal is not to overcook the shrimp, if you can! You might also take out the shrimp and add them after the tomatoes are cooked, if this works better.

Recipe coming soon!

Mint and Lemon Risotto with Pan-Seared Scallops

2009-04-10T00:09:00.000-04:00

This meal was a tribute to the first spring-like day in Boston! The crushed mint and lemon zest is subtle but refreshing. Happy Spring!

Ingredients for Risotto:
1/2 an onion (I might use one full onion next time)
4 cloves of garlic
olive oil for onion/garlic sautee
3/4 cup of arborio rice (this served two people with one leftover serving)
2 cups vegetable stock
2 cups dry white wine
1/2 cup parmesan cheese
2 tablespoons butter

Begin by sauteeing the onions and garlic until onions are translucent. Add the rice, and stir with a wooden spoon until coated in the onion mixture; allow to roast for a few minutes. Add one cup of wine, and stir until evaporated. Add one cup of the stock, and stir until it is evaporated. Keep adding liquid until the rice is cooked. Add the mint and lemon zest and after the stove is off, add parmesan cheese and butter.

Mom's Birthday Biscotti

2009-03-02T20:13:00.001-05:00

These butterless cookies have always been a favorite of my parents; I'm putting a box in the mail tomorrow! Most recipes online call for butter, as well, but this recipe from Joy of Baking works just as well. In general, biscotti use equal cups of flour to eggs, along with baking powder, sugar, and flavoring of your choice. And they are so cute!

Ingredients:
2 cups flour
3/4 cup sugar
3 eggs
1 teaspoon baking powder
1/8 teaspoon salt
1/2 cups toasted almonds
1 teaspoon anise extract

In one bowl, beat the eggs and extract gently. In another bowl, sift the flour, sugar, baking powder and salt. Pour the wet ingredients into the dry, and add the almonds. I didn't use an electric mixer (maybe I should?) but instead just rolled the dough with my own hands. I had some leftover flour in the bowl and will have to figure out the right proportions with time. Shape the dough into two logs, size dependent on desired biscotti shape. Bake your logs at 350 degrees for 30 minutes, remove. Cut the biscotti into your desired size and bake the individual cookies on each side for 10 minutes each. Enjoy, and Happy Birthday, Mom!

Roasted Cauliflower, Kalamata Olives, and Tomatoes with White Beans and Penne

2009-02-15T19:39:00.001-05:00

My mom has a wonderful tradition of "holding" cookbooks from her library for me before any one else checks them out; upon my returns to Atlanta, I am greeted with a stack of books on the nightstand : ) Over Christmas, we both got excited about Martha Shulman's Mediterranean Harvest, and today I went to Barnes and Noble to revisit some of the recipes I was so inspired by over the holidays. According to Shulman, cauliflower and olives are a classic Italian pairing...

Note: In hindsight, I think this dish will be better on quinua or cous-cous!

Ingredients:
1 head of cauliflower
1 pint of grape tomatoes
1 bulb of garlic
1 onion, diced
1 container pitted kalamata olives
1 15-ounce can of small white beans
thyme and marjoram
salt and pepper
olive oil
penne pasta

Begin by preparing your cauliflower -- removing the leaves, washing it, and cutting it into bite-size florettes (I may be making up this last term...). Place them, the grape tomatoes and 10-12 whole garlic cloves in a baking dish, and add the olive oil, marjoram and thyme. Stir the mixture so the cauliflower are evenly coated, and place the baking dish in the oven at 450 degrees. On the stovetop, sautee the diced onion until translucent and add the white beans and olives. If serving with pasta, you may put the pasta on at this point, as well. Be sure to stir the cauliflower mixture from time to time as you see individual florettes browning. When the cauliflower is roasted, assemble the items on your plate in whatever way you choose! Top with grated parmesan or gruyere.

Mom's Banana Bread

2008-12-13T16:18:00.000-05:00

More holiday goods -- and a nice, warm treat in between classes for me :)

Ingredients:
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
3/4 cup of sugar
2 eggs, beaten
3/4 cups oil (I split this with yogurt)
3 tablespoons buttermilk (I use yogurt)
2 mashed bananas (one will not do!!!)
1/2 cup chopped walnuts

Pour the wet ingredients into the dry and stir until the batter is consistent; it will be more liquidly than most quick bread batters but bakes beautifully. Butter and flour a loaf pan and bake at 325 degrees for about an hour.

Apple, Onion and Gruyere Gratin

2008-11-27T17:31:00.000-05:00

Have mimosas with this warming, winter brunch : ) This meal is a tribute to Maureen and Daniel, who continue to encourage me to cook with butter, and to my mom, who shared this brunch with me on Thanksgiving morning.

Ingredients:
2 apples, sliced into quarters, and then into thirds
1 large onion or 2 medium onions, sliced into moon-shaped crescents (but not too thinly)
1 tablespoon of flour
1 tablespoon of butter
1 cup of milk
1 teaspoon of nutmeg
1/2 teaspoon salt
dusting of breadcrumbs, about 1/4 cup
walnuts to taste

Begin by sauteeing onions with nutmeg and BUTTER! until the onions are half-way cooked. Set aside. Slice the apples directly into a 9 X 9 baker's dish and add the onion mixture. Mix the two together, so the apples get coated in the nutmeg-onion mixture. In a small saucier, begin your roux. Melt and brown the butter for a few moments before adding your flour. With a wisk, let the flour-butter mixture cook. When bubbly, add the cup of milk. Raise the heat to gently scald the roux without burning, and continue to wisk until the mixture thickens. At that point, lower the heat, and let the mixture summer. Now you have all the ingredients to begin layering your baking dish. Add the cheese over the apple-onion mixture, then the sauce, then the breadcrumbs and walnuts. Bake at 350 degrees for about 30 minutes. Enjoy!

Spiced Pears with Honey, Chevre, and Pinenuts

2008-11-27T00:26:00.001-05:00

Our Thanksgiving prelude... : ) I got a little excited and wanted to make these today, even though Thanksgiving is tomorrow. I couldn't find any local pears so went with some small bosc pears that I found at Whole Foods. Enjoy!

Ingredients:
small pears, any variety
1/4 cup butter (at most -- I used less)
2 1/2 tablespoons mild honey
splash of port wine
minced ginger to taste
chevre to taste
pine nuts for garnish

Making honey caramel is so fun! Start by making a little brown butter in a shallow stainless steel pan. When the butter has browned, add the pears, faced down. Then drizzle in the honey, letting the two liquids caramelize. The caramel will bubble and look delicious the whole time : ) I covered the pan and let the pears cook for a good ten minutes on the lowest setting that my stove allows to prevent the butter from burning. Stir with a wooden spoon and add water as necessary. Add the pinenuts when the pairs are half-cooked. Assemble the pears with the cheese filling and drizzle sauce to taste.

Butternut Squash Curry (Thai)

2008-11-16T20:55:00.001-05:00

My friend Robyn sent me this recipe, saying it was the best way she had ever eaten butternut squash. She was right! Here is the link:

http://www.epicurious.com/recipes/food/views/Southeast-Asian-Squash-Curry-350259

You'll see that I used swiss chard and kale in place of the spinach; I also needed to add a bit more curry paste. Serve with brown rice on a cold winter night!

Chipotle-Inspired Three Bean Chili

2008-11-10T21:50:00.000-05:00

I'm set for the week! I am still trying to learn some fun facts about chipotle chilis, but for now, I'll just say that they add a whole lot of flavor to this dish! Serve with cornbread (Whole Foods makes a nice instant-mix!).

Ingredients:

3 8-ounce cans of mixed beans
1 15-ounce can of organic diced tomatoes
5 garlic cloves, minced
2 medium onions, diced
1 tablespoon oregano
1 tablespoon cumin seeds
1 tablespoon adobo sauce (from the chilis)
fraction of a chipotle chili in adobo sauce

Cilantro-Walnut Pesto

2008-11-09T01:18:00.001-05:00

I'll confess that I like pesto better with basil and pinenuts -- but this version is heartier, and it feels fun to make just because you know you've created a variation : ) We can call this Winter Pesto!

Ingredients:
1 bunch cilantro, washed
4 cloves garlic
olive oil to moisten
parmesan to taste

As you can see, I haven't done much to help you with measurements -- it depends how big your bunch of cilantro is. I can encourage you, though, to use the stems of the cilantro, to not get carried away with garlic, and to be liberal with the olive oil.

I added mushrooms, was was nice with this pesto. Enjoy!

Aloo Saag (Spiced Potatoes and Spinach)

2008-10-28T20:27:00.000-04:00

Here is a traditional Indian dish prepared with local, seasonal foods in mind :) I decided to add the spinach just before serving in order to keep it leafy and not too overcooked (which, by the way, can be my biggest complaint about Indian food). Serve this with rice, yogurt, and papadums, if you have some.

Ingredients:
4 to 5 small yellow or white potatoes
2 small yellow onions
3 to 4 cups of baby spinach leaves
1 tablespoon vegetable oil
black mustard seeds
cumin seeds
1 teaspoon of ginger/garlic paste

Begin by sauteeing the onions with the oil on medium heat. As the onions become translucent, add the ginger/garlic paste, the mustard seeds, and the cumin seeds. Cook the mixture until onions are golden, but keep stirring to prevent the spices from sticking to your pan, (and I'll happily take tips on preventing this from happening!). Slice the potatoes into the pan and coat with the onion mixture. Add about one tablespoon of water, lower heat to medium-low, and cover the pan for a good ten mintues. The potatoes should be about half cooked when you re-open the pan. At this point, add the spinach leaves, mix them into the potatoes and spices, cover the pan once more, and cook to the leaves to your liking.

Chevre, Fresh Figs, and Pecan Salad

2008-10-12T18:44:00.002-04:00

The photograph speaks for this quick salad -- the recipe is exactly what you see. I found the figs at Allandale farm this morning and knew that a treat awaited me with dinner. Find fresh figs before the season ends! Served with cracked black pepper and raspberry vinagrette.

Greens and Lentils in Parmesan Broth

2008-10-11T21:39:00.000-04:00

Last weekend, I was in Manhattan and was taken to a fabulous bakery called "Buchon." In addition to their namesake pasteries, the cafe was serving a soup made of parmesan broth. This means that even when you can't see in any cheese... you can taste it! Parmesan also holds up well in a soup because it keeps its texture. A nice pairing with chickpeas and greens!

Ingredients:
6 cups vegetable broth
1 large 3" cube of hard parmesan, including rind
lots of garlic
swiss chard or other green
1 can of chickpease

Simmer the broth, garlic, and parmesan with rind for about 20 minutes. Remove rind and cheese. Discard the rind, and cut up the cheese into cubes and return to the broth. You can actually do this cubing beforehand but I think the cheese is more manageable when it is warm. Add the greens and chickpeas and let simmer for 10 more minutes. Serve with bread and black pepper!

Goat Cheese and Sweet Potato Quesadillas

2008-09-21T21:12:00.000-04:00

I've already told the story of how sweet potatoes were paired with black beans, at least in my own personal history : ) This time I served them in quesadillas with goat cheese. I made the black beans and the sweet potatoes in the morning, so assembling and baking these was a cinch! (Particularly since I just got a toaster oven!). Serve with salsa and a nice, warming, red wine.

Ingredients:

Black Beans:
3 cans of black beans
3 cloves of garlic
1 bunch of cilantro, chopped, including stems

Sweet Potatoes:
2 sweet potatoes, peeled and roasted
2 tablespoons olive oil
salt and pepper to taste

Assemble the quesadillas to your liking, and bake at 400 degrees for about six minutes. Goat cheese or gorgonzola don't spread, so just drop a few crumbles directly on your tortillas.

Pumpkin Spice Bread

2008-09-21T21:08:00.002-04:00

Autumn was in the air this weekend! I used canned pumpkins in this loaf with the hope that a larger harvest of pumpkins arrive at the farmer's markets -- but at least I've found a good recipe! Adapted from epicurious.com.

Ingredients:

3 cups flour (two white, one wheat)
2 cups sugar (one white, one brown)
1 cup vegetable oil (or split this with 1/2 cup apple sacue)
3 large eggs
1 16-ounce can solid pack pumpkin
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup coarsely chopped walnuts
chocolate chips!!!

Mix all ingredients, wet into dry. Pour batter in a buttered and floured bread pan, and bake for an hour at 350 degrees.

Basil and Summer Tomatoes with Penne

2008-09-10T19:18:00.001-04:00

Trying to seize whatever remains of tomato season! I've been having fun with cherry tomatoes this summer. I once saw a PBS cook show in which an Italian woman grew these tomatoes (or some similar variety) specifically for pasta sauces. They are delicious, and they look beautiful on the plate, as well.

Ingredients:
2 pints cherry tomatoes
1 can small white beans (smaller than Navy beans, too!)
5 cloves of garlic
1 large bunch of fresh basil

Finely chop the garlic and the basil. Sautee only the garlic with olive oil until the garlic browns. Very gently add the washed tomatoes -- be careful, though! The water from the tomatoes reacts to the hot oil, creating a large splattering of oil and very large sound. I actually took that pan off the stove for this step on later tries of the recipe. Bring the pot back to the stove, and let the tomatoes cook for about 10 minutes, until some start breaking. To make achieve more of a sauce-like texture, you can use a wooden spoon to let some of the juices out of the tomatoes. Add the basil, and serve over pasta with parmesan.

Nashoba Brook #9

2008-09-07T21:29:00.001-04:00

The Nashoba Brook Bakery on Columbus Avenue closed down this summer, so here is a post in its honor... my favorite #9 : ) It's a green apple and humus sandwich with grated carrots and dijon mustard. There's really no need for a list of ingredients other than those! The key, of course, is the famous Nashoba Brook bread, which is still widely available in most Massachusetts grocery stores (especially the little ones!). Happy end of summer!

Simple Ratatouille with Orzo

2008-08-18T21:43:00.000-04:00

More summer bounty : ) This is truly a very simple version of ratatouille, but it worked for me tonight! I just roasted everything with olive oil, salt and pepper for about 20 minutes at 400 degrees. Served on orzo with parmesan.

Baked Cod with Roasted Potatoes and Olives

2008-08-14T23:38:00.000-04:00

Served with fresh corn on the cob, this meal doesn't even require a pot!

Ingredients:
1 large cod fillet
small potatoes
some crushed rosemary
cherry tomatoes
kalamata olives
corn on the cob
olive oil
salt
pepper

I baked everything at 425 degrees, with a few tablespoons of olive oil and lots of salt and pepper. The potatoes went in first, skin side up and covered for about 25 minutes. Then, I removed the cover and added the tomatoes and olives, and also gave the potatoes a good stir around. At this point, I added the corn on the cob. Fifteen minutes later, I added the cod.

Maureen's Cookies

2008-08-13T02:01:00.000-04:00

My good friend Maureen Keleher once sent these to me for my birthday at Breadloaf. They arrived in a one foot tall cylindrical tube, wrapped in brown paper -- the Quaker oatmeal box, of course! This recipe makes 60 small cookies, and, although these have certainly become Maureen's cookies, their recipe comes, not surprisingly, from Mr. Quaker himself. (Check the box!).

Cream:
1 cup unsalted butter
1 cup white sugar
1 cup brown sugar

Add:
2 beaten eggs
1 tespoon vanilla
...and beat well!

Sift and Add:
1 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda

Stir In:
3 cups of oatmeal
1/2 cup chocolate chips
1/2 cup coconut flakes
1/2 cup walnuts

Note: I would add 1/2 cup of cranberries or raisins except that the eaters of my cookies will say that I have put too much "stuff" inside of them... alas!

Bake ungreased at 350 degrees for ten minutes. This recipe makes 60 small cookies.

Baked Flounder with Tomato-Fennel Sauce

2008-08-03T21:49:00.000-04:00

I was a little nervous about "rolling" flounder fillets -- I felt as if I were taking away from the fish, somehow. But, there are actually many recipes for "flounder rolls," often stuffed with aspargus, mushrooms, or a minced meat. This simple recipe uses breadcrumbs and parmesan cheese. Enjoy!

8/10 Addendum: Make extra sauce while tomato season is here! I just paired it with chickpeas and parmesan -- really yummy!

Ingredients:
4 flounder fillets
4 tomatoes, diced, or 1 14 oz. of diced tomatoes
1 bulb of fennel
1 medium onion
1 clove of garlic
2 tablespoons of capers
1/2 cup of bread crumbs
1/4 cup of dry, white wine (I used a Pinot Grigio)
parmesan cheese to taste

Prepare the fennel by removing the bulb from the stalks and leaves and cutting in lengthwise. Remove the hard core and dice the fennel finely. Dice the onion, as well, and sautee them together with olive oil until translucent. You should have about equal proportions of both. Add the wine and tomatoes, and cook the sauce. Add the capers, and salt and pepper to taste. Pour the sauce into your baking dish when it is done. Then, prepare the fish by dredging them in either olive oil or melted butter. I actually recommend the butter because it bakes so well with the breadcrumbs and tastes pretty heavenly : ). Then, dredge the fillets in the breadcrumbs and begin rolling them. Place them in your baking dish and bake at 425 for 20 minutes.

Udon Noodes with Summer Vegetables and Peanut Sacuce

2008-07-13T16:18:00.000-04:00

I just bought some spring onions from the farmers market and was so excited to put their greens to use -- so I put them front/center in the photograph. More importantly, however: I have no idea how "Asian" this peanut sauce really is or from what Asian community it emerges. It has become such a staple in my summer and winter cooking that it actually feels quite American (blasphemy, I know).

Ingredients:
Asian peanut sauce (see recipe on this blog)
Summer vegetables of choice
Udon Noodles.

I'm pretty sure you all know how to sautee vegetables and boil noodles -- so the real work for this recipe is in the making of the peanut sauce, which is also remarkably easy. Enjoy!

Almond-Orange French Toast with Blueberries

2008-07-12T15:17:00.000-04:00

My summer obsession with blueberries is yielding some nice surprises!

Ingredients:
1 egg
1/2 teaspoon almond extract
1 teaspoon orange juice
2 pieces of bread
maple syrup to taste
almonds and powdered sugar for garnish
butter for the pan

In a shallow baking dish, whisk together the first three ingredients and soak your toasts in the batter for about two to three minutes on each side. All of the egg mixture should absorb into the toasts, making them feel dense and heavy. While the toasts are soaking, prepare your frying pan. Although I tried making these on stainless steel (and used ample butter!), I still find it necessary to make eggs on coated pans. So, in a non-stick frying pan, melt enough butter to cook your french toast. When the butter is bubbling slightly, cook each toast in your pan, about two to three minutes on each side. Serve with powdered sugar and the almonds, if you'd like! And remember that there are NO substitutes for maple syrup!!!

Pecan-Crusted Turbot with Citrus Greens

2008-07-11T17:48:00.000-04:00

Recently, I was at the grocery store looking for fish, and the only wild fish they had was turbot. When I asked what it tasted like, the man at the counter said simply: "It's delicious." And it is truly the most flavorful fish I have ever had : ) The wonderful cookbook Fish Without a Doubt suggested this recipe. (More on the book soon -- I hope to procure it by the end of summer!)

Ingredients:
2 turbot fillets
2 tablespoons all-purpose flour
1/2 cup pecans, coarsely ground
1 egg
salt and pepper to taste
olive oil for the pan
spinach

You can always prepare nut-crusted fish ahead of time. Gently whisk and egg white in a shallow serving dish, and drop in your fillets, being sure to coat them with egg whites on both sides. In a separate plate or surface, combine the flour, pecans, salt and pepper, and create a crumbly but evenly spread mixture. Press your fillets into the mixture until your fillets are coated on all sides. Good on medium heat, so as not to burn the nuts. Fish Without a Doubt suggests that you add a bit of butter while the fish is cooking, and I also added a few drops juice from an orange; these two liquids kept my fillets very moist; I cooked them without a cover.

Pan-Seared Scallops with Linguini and Pesto

2008-07-09T21:59:00.000-04:00

I had a similar dish when my Dad took me to the Atlantic Fish Company in Boston and did my best to re-create it! I found fresh pasta at Whole Foods and tried it here for the first time -- it is delicious!

Ingredients:
1 bunch of basil
1/3 cup olive oil
1/2 cup grated parmesan cheese
6 fresh scallops
1 tablespoon lemon juice
1 tablespoon olive oil
black pepper and salt to taste
linguini

Prepare the pesto first by pureeing the first three ingredients. Then, boil water and drop the fresh pasta into the water for about one minute. Drain with a seive, and mix with the pesto. Set aside on a warm surface. On a plate, prepare the scallops by seasoning with salt and pepper to taste and the lemon juice. In a sautee or frying pan, heat one tablespoon of olive oil. When very warm, drop in the scallops and cook for approximately three minutes on one side. Do not move the scallops once they begin to develop a crust. With a sharp spatula (stainless steel works best), flip the scallops. The second side will not need as much cooking time, but make sure that the scallops have browned. Again, moving the scallops around in the pan will prevent the crust from forming. Serve over pasta.

Orange-Blueberry Poppyseed Bread

2008-07-06T23:06:00.000-04:00

I'll confess to having nearly doubled the blueberries in this batch of bread :) The result is a subtler citrus flavor, but the blueberries are just too good to hold back on!

Ingredients:
1 3/4 cups all purpose flour
1/2 cup sugar
1 1/2 teaspoon baking soda
1 tablespoon poppyseeds
3/4 cup milk
1/4 cup cooking oil
1 beaten egg
1 tablespoon orange zest
1 tablespoon orange juice
3/4 cup blueberries (that's the proper amount!)

Combine the dry and wet ingredients separately, then add the wet to the dry. Stir until moist; the batter will by lumpy! Fold in blueberries and bake in a greased loaf pan at 350 degrees for approximately 45 minutes.

Chickpea Cakes

2008-06-29T19:09:00.000-04:00

I had these at a friend's birthday party recently and was encouraged to check out the food blog 101 Cookbooks, an all vegetarian blog that has some terrific recipes! Click on the title of this blog for a link to the recipe!

Garlicy White Beans with Sundried Tomatoes and Sage

2008-05-25T20:12:00.000-04:00

The ratio of herbs to beans in this dish surprised me! But the result is a good one, flavorful and rich. Serve with warm bread, olive oil, and cracked black pepper.

5/26 Addendum: Try this salad cold, especially on a warm afternoon or night!

Ingredients:
1 15-ounce can of cannelli beans
4 cloves of garlic, minced
1 medium yellow onion, finely chopped
15-20 sage leaves, finely chopped
8-10 sundried tomatoes (dried without oil)
greens for the salad
black pepper to taste
parmesan cheese

Sautee onions and garlic in olive oil, followed by the sage and sundried tomatoes. When the onions are translucent, add the white beans. Garnish with black pepper and parmesan.

Warm French Lentils with Fennel and Greens

2008-05-19T20:26:00.000-04:00

Even though we are nearing June, Boston is still windy and cold! This dish warmed me from the inside out :) Serve with focaccia and balsamic vinegar.

Ingredients:
1 cup of french lentils
3 cups of water
1 fennel bulb
2 tablespoons of olive oil
2 teaspoons ground fennel seeds
1/2 teaspoon salt, or more to taste
2 tablespoons fennel, fresh
fresh greens (escarole is Molly's suggestion)
3 cloves garlic, minced
chevre for garnishing

While the lentils are boiling, prepare the fennel. Cut the bulb in half, removing the core and slicing the bulb into moon-shaped crecents. Heat the olive oil, and sautee the garlic, ground fennel, and thyme for a few minutes. Add the fresh fennel and sautee until soft. When the lentils are cooked, drain them, and add to the fennel mixture. Add your greens of choice, and serve with cheese and bread.

Black Beans and Roasted Sweet Potatoes with Gorgonzola

2008-04-26T20:18:00.000-04:00

My mom and I discovered the wonderful compatibility of black beans and sweet potatoes at a cafe in Athens, Georgia, while I was still in college. Roasting the sweet potatoes in this dish brings out their sweetness, and the gorgonzola makes an old favorite feel indulgent!

Ingredients:
2 medium sweet potatoes, diced into cubes
4 tablespoons olive oil
1/2 teaspoon cumin seeds
1/2 teaspoon salt
1/2 cup brown rice
2 cans of black beans
2 medium onions, finely chopped
2 garlic cloves, finely chopped
one bunch of cilantro, including stems
salt and black pepper to taste
gorgonzola cheese, crumbled

Start by roasting the sweet potatoes. In a baking dish, coat the sweet potatoes with salt, olive oil and cumin seeds; roast for 20 minutes at 450 degrees. Cook the brown rice. In a separate pot, sautee the onions, garlic and chopped cilantro stems for about six minutes, until onions are translucent. Add black beans, salt and black pepper, and stir thoroughly; cover, and let the beans cook. When the beans are ready, assemble the brown rice, black beans, and sweet potatoes on your dinner plates and garnish with the crumbled gorgonzola and cilantro leaves.

Almond Cupcakes with Orange Icing

2008-04-22T20:50:00.000-04:00

Made with ground roasted almonds, these cupcakes have a nutty, light texture. Paired with the citrus of the icing, they really do taste like spring :)

Click on this post's title for a link to the recipe, adapted from Epicurious.com. The recipe for the cakes, in particular, is excellent; mine have been consistently moist and are easy to remove from their wrappers.

Tips and Modifications:
1.) To roast the almonds, spread them on a baking sheet, and bake for no more than 6 minutes at 350 degrees. Let them cool for at least ten minutes before grinding them.
2.) Spoon the cake batter into the cupcake liners until each is about 3/4 full; you'll end up with ten nicely sized cupcakes (not twelve, as the recipe suggests).
3.) Add an extra teaspoon or so of orange juice to the frosting, and double the amount of orange zest for an extra burst of citrus :)

Carmelized Onions, Spinach, and Walnuts with Penne

2008-04-22T20:18:00.000-04:00

A variation of one of Molly's pasta dishes from "Simple Suppers." Served with grated parmesan, this dish has become a kind of comfort food for all seasons. Pair it with a favorite wine!

Ingredients:
2 tablespoons olive oil
4 medium yellow onions, sliced in moon-shaped crecents
10 ounces chopped spinach leaves
10 ounces penne pasta
1 ounce coarsely chopped walnuts

Heat the olive oil for a few minutes in a large skillet; (I use a 12" skillet). Add the onions and sautee on medium-high heat, stirring occasionally until the onions begin to carmelize. Bring the pasta to a boil, and drain. Right before serving, add the chopped spinach and cook gently for no more than two minutes. Serve over pasta with chopped walnuts and parmesan.

Pop's Macaroons

2008-04-13T01:21:00.001-04:00

For as long as I can remember, my dad has loved macaroons. He also loves dark chocolate and stays away from baked goods that are too sweet. This recipe is made just for him! Unlike many other macaroon recipes, I've used unsweetened coconut flakes; the sweetened flakes often take away from the coconut flavor.

Ingredients:
4 egg whites
1 cup white cane sugar
5 cups unsweeted coconut flakes
1 teaspoon vanilla
1 cup dark chocolate chips

Preheat oven to 400 degrees. Once you have separated the eggs, add vanilla and a pinch of salt to your whites. Begin whipping them with your electric mixer on high. Add the sugar slowly, in three to four batches, until the whites become stiff. (This part is delightfully fun!). Using a spatula, gently fold in the coconut and the chocolate chips until the batter is consistent.

Use an ice cream scooper to ladle out the batter onto your lined cookie sheet. I use aluminum foil, but you may consider parchment paper. Because the liner doesn't get greased for macaroons, they can be tricky to remove, and the parchment paper might make that process easier for you. Bake for 12-14 minutes, and then immediately use a sharp spatula to remove the macaroons from the sheet. Let them cool, then store them in an airtight container. I'll freeze some from this batch and let you know how that works, too!

Tofu Sautee with Arame and Onions

2008-04-12T21:49:00.000-04:00

Another wonderful recipe from Molly's "Simple Suppers." She makes this dish with another Japanese sea vegetable, hijiki. Arame is a bit milder than hijiki and can be found at Whole Foods.

Ingredients:
5 ounces of firm tofu, cubed (that's about half of a tofu block)
2 tablespoons of toasted sesame oil
1/4 cup arame
1 medium yellow onion, cut into moon-shaped slices
2 tablespoons shoya (or any soy sauce)
sesame seeds to taste
black pepper to taste
optional: matchstick carrots; shallots for garnish

Note: In this recipe, it's safe to sautee the tofu in a stainless steel pan -- no non-stick is necessary :). While the sauteeing certainly firms the tofu, it doesn't create a crust on the tofu or brown it to the point of sticking.

After heating up the oil, add the tofu and sautee until golden. Remove from pan. With the remaining oils in the pan, sautee the onion slices and carrots, if you're choosing to use them. When the onions are translucent and the carrots cooked, add the tofu, arame, soy sauce and sesame seeds. Stir to ensure even flavoring, and serve!

Sesame Seed Crusted Tofu on Garlic Spinach

2008-04-12T21:40:00.000-04:00

From Molly Katzen's "Simple Suppers." She says that this recipe will get anyone to try tofu!

Ingredients:
5 ounces firm tofu, cubed (about one half of a tofu block)
4 tablespoons of sesame seeds
2 tablespoons of toasted sesame oil
2 garlic cloves, diced
3 cups spinach leaves, chopped

Heat the oil in a non-stick pan. In the mean time, spread the sesame seeds on a flat surface, like a cutting board or a plate. Press each side of each tofu cube into the sesame seeds until the cubes are all coated. Drop each cube into the frying pan, and fry on each side. Depending on how much you are cooking, you may want to use a large pan, for each tofu cube needs its own surface area -- no stacking :) As you see the tofu browning, turn each cube onto another side until each cube is fully browned. Remove from the pan. Using the remaining oils, sautee the garlic and when golden, add spinach for about two minutes. Served with short-grain brown rice, above.

White Bean and Mushroom Ragout with Fuselli

2008-03-20T21:45:00.000-04:00

Holding out for spring vegetables, I'm still using canned tomatoes and white beans. Adapted from Molly's "Simple Suppers" collection, this dish is full of surprising flavor.

Ingredients:
1 large onion, white or red, diced
3 garlic gloves, finely chopped
1 teaspoon fennel seeds (I love these, so I use two teaspoons!)
1 teaspoon rosemary (thyme or sage will also work)
10 ounces cremini mushrooms
1/4 cup of a dry wine, white or red
2 15-ounce cans of white beans (I like canelli)
1 28-ounce can of diced tomatoes
1/2 cup chopped basil or parsley
salt and pepper to taste
grated parmesan to taste

Sautee the onions and garlic until translucent, then add fennel and rosemary. While the mixture cooks, wash and cut mushrooms into 1/4" slices. Add the mushrooms and wine together, and let the sauce simmer, covered, until mushrooms are nearly cooked. Then, add white beans, tomatoes, and basil, and bring the sauce to a quick boil before letting it simmer once again. Serve over pasta, cous-cous, or any other favorite grain. Garnish with parmesan.

Eggplant-Almond Enchiladas

2008-03-13T21:29:00.000-04:00

Made with my mama :)

Ingredients for the filling:
1 medium onion, finely chopped
4 garlic gloves, minced
1 medium bell pepper, diced
1 large eggplant, diced
4 tablespoons finely chopped cilatro
3/4 cup finely chopped almonds
1 cup of monterrey jack cheese
salt and pepper to taste
corn torillas
cilantro for garishing

To make the filling of the enchiladas, prepare first five ingredients. Each enchilada holds about two tablespoons of filling, so dice your eggplant and your bell pepper into 1/4" cubes, a little larger than the size of a green pea. Once everything is prepared, begin by sauteeing the onions on medium heat until translucent; add eggplant and garlic, and salt, and sautee (covered) for a few more minutes. Then add the bell peppers, black pepper, and cook until tender. Be careful not to overcook the filling because it will be baked again soon. Remove from stove and add almonds and 1/2 cup of jack cheese.

To assemble the enchiladas, ladle 1/2 cup of Mexican red sauce (also Molly's recipe -- Enchanted Broccoli Forest; will be posted this summer) into a baking dish of your choice. To prevent the corn tortillas from cracking, heat them gently in a small frying pan and immediately fill them and place them in your baker. Spoon the sauce to cover the tortillas, and bake for 15 minutes at 350 degrees; sprinkle remaining cheese, and bake for 15 more minutes.

Raw Vegetable and Egg Salad with Peanut Sauce

2008-03-09T00:18:00.000-05:00

Works as a meal or an appetizer, and super fun to assemble! Photos complements of Lourdes Aleman.

Ingredients for Peanut Sauce:
1 tablespoon peanut oil
1/2 large onion, finely chopped
2 cloves garlic
2" piece of ginger, grated
1/4 cup vinegar
1/4 cup soy sauce
3/4 cup peanut better (freshly ground)
2 1/2 tablespoons brown sugar
1 cup water
1 teaspoon fish sauce
2 tablespoons coconut milk (optional)
green onions for garnish

In a shallow saucepan, sautee onions for three to five minutes, then add ginger and garlic and continue to sautee until onions are translucent. Add the vinegar and the sauce sauce. If using brown sugar crystals (also called turbinado sugar), disolve the crystals in 1 cup of boiling water and pour the mixture into the saucepan. If using regular brown sugar, you may add the sugar and water separately. The mixture will look like a dark brown broth. Add the peanut butter into the saucepan and allow it to disolve; this process may take five to seven minutes. As the sauce begins to boil, bring to a simmer. Add the fishsauce and if using coconut milk, add that, as well. Use a handheld blender and a few tablespoons of water to create the consistency you desire.

Salmon Kho To (Vietnamese)

2008-03-09T00:06:00.000-05:00

Photo complements of Lourdes Aleman!

The story: Deciding between two salmon entrees at Pho Lemongrass in Brookline, I asked our server which she would suggest. She stated quite simply, "Salmon Kho To is very traditional," and I was sold. The dish was remarkably tasty, and I went home and did some research on it. Made by braising fish in a carmelized sugar liquid and fish sauce, the dish is sweet but peppery! The above link (click on the title) includes recipes for both the carmel sauce and the dish, and it also offers some nice tips and suggestions.

Thoughts: I replaced the shallots with moon-shaped onion slices in order to re-recreate the dish I had at Pho Lemongrass and to offer some kind of vegetable to accompany the salmon. I'm also just a fan of carmelized onions :) The dish is usually served (and cooked) in a traditional Vietnamese clay pot, which can be bought at Super 88 or any other Asian grocery. It did look mighty cute when it arrived in a covered pot! Not having one, though, I just served the salmon on over brown rice, making sure to add enough of the sauce on each person's plate.

Almond-Chocolate Cake

2008-02-09T15:52:00.000-05:00

From the back of Ghiradelli's cocoa package...with a few additions!

Ingredients:
2 cups all purpose flour
3/4 cup unsweetened, unprocessed cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
1 3/4 cup cane sugar
2 teaspoons almond extract
2 large eggs
1 1/3 cup milk

Preheat oven to 350 degrees and prepare cake pan by greasing and lightly flouring it. In a medium-sized bowl, combine and sift the first five ingredients. In a separate bowl, cream together butter and sugar and then, at a lower speed, blend in the eggs and the almond extract. When the mixture gains consistency, begin adding the dry ingredients in batches, along with the milk. Between batches, use a rubber spatula to lift dry cake batter from the bottom of the bowl into the mixture. Continue mixing until all the cake batter has been used and the mixture is smooth. Pour into the prepared pan and bake for around 35 to 40 minutes.

Note: Be sure to let the cake cook before lifting it out of the cake pan, or, if you prefer, use a spring-foam pan.

Butternut Squash Soup with Blue Cheese and Pumpkin Seeds

2008-01-01T15:47:00.001-05:00

About two weeks after having created this dish, I found it on a menu at The Fireplace in Brookline...! Not bad!

Ingredients:
2 tablespoons of butter
1 large onion, chopped
3 pounds of butternut squash, cubed (or two 20-ounce packages of pre-cut squash)
1 apple, peeled and diced
1/2 cup apple juice or cider
3 cups vegetable broth
2 teaspoons nutmeg
pumpkin seeds, salted and roasted, to taste
blue cheese crumbles to taste

Sautee onions in melted butter and nutmeg in a 6 or 8-quart saucepan. When the onions are translucent and the nutmeg fragrant, add the squash and the apples, followed by the broth and the juice. Bring to a boil with the lid slightly open until the squash is tender, and puree in food processor or with a hand-held mixer.

This recipe has been altered slightly from a version found on epicurious.com.

Curried Vegetables and Cous-Cous with Red Onion Relish and Fried Almonds

2007-12-19T23:37:00.000-05:00

The fried almonds and the warm onion relish are what give this dish its rich texture; I make sure to have at least one almond slice and in every bite!

Ingredients for curry:
1 teaspoon toasted saffron
2 medium tomatoes, diced
2 medium onions, diced
1 tablespoon of tomato paste
1 teaspoon grated ginger
1 teaspoon ras-el-hanout
4-6 cups of water
ground pepper to taste
seasonal vegetables

Ingredients for red-onion relish:
4 medium red onions
2 tablespoons ground ginger
1/2 cup of honey
cinnamon and golden raisins to taste

Combine and sautee first five ingredients until onions and tomatoes are soft. Add water and ras-el-hanout, and bring the broth to a gentle boil, then lower heat slightly. Add your choice of assorted vegetables, with root vegetables going first, followed by softer-fleshed squashes. My favorite combination includes cauliflower, zuchinni, and butternut squash. Cook until the root vegetables are soft and the squash just cooked. Meanwhile, carmelize the red onions in a separate pot for about 7 to 10 minutes and add ginger about halfway through. Pour in the honey, stir immediately and add golden raisins and cinnamon. I used about 1/2 cup of raisins and 2 teaspoons of cinnamon. Finally, heat two tablespoons of olive oil in a frying pan and coat about 1/2 cup of sliced almonds; allow almonds to brown slightly on low heat. When serving this dish, layer the curried vegetables over the cous-cous and garnish with relish and gently fried almonds.

This recipe was inspired by a piece on Morroccan cooking in the June 2007 issue of Gourmet magazine.