Film: Quick Spring Meal (What to do with Garlic Paste)

Are you wondering what to do with the garlic paste that I featured in my first video?  Why not toss in a little rosemary and olive oil and marinate meat?  In this new video I feature lamb chops, however if you prefer beef, then try out your favorite steak.

Happy Spring & Buon Appetito!

MILK

I've had a craving for milk off and on for the last few months and have finally given in.  I was not a kid that liked milk, in fact our family doctor wanted me to drink milk when I was little, I had no intention of drinking it until he said that chocolate milk would do.  Oh my, CHOCOLATE + MILK = HEAVEN!  Yum, I had the best prescription ever!  

The only time as an adult that I really drink milk is in my cappuccino or chai and even at that I'm very selective about the source of my dairy and will often times opt for soy milk...have you noticed that many cafe's don't carry good quality milk?  

We typically have half-and-half in our house, unless of course I'm baking and absolutely need milk (baking never requires the entire quart or even pint) so unfortunately the rest of the milk goes to waste in our fridge, for this reason I refuse to buy it. The last handful of trips to the market, I have found myself standing in the milk aisle gazing longingly at the milk cartons and bottles and even going as far as putting one in my basket just to quickly pull it out and put it back on the shelf...I'd then head over to the yogurt and put one in my cart and be on my merry way...the yogurt worked to curb the craving for awhile, but alas, I gave in and bought a half gallon, for the two of us this is a lot of milk. I'm determined to finish this local, grass-fed, whole milk and not waste a drop.

So, how will I drink it?  I set out to make a grown-up version of chocolate milk....now, I'm not a picky eater, the fact that I didn't like milk on its' own when I was younger or even as an adult isn't that far fetched....but one flavor combination that I have never cared for as an adult, and this baffles many of my coffee drinking friends is chocolate and coffee, oddly enough, I have always loved chocolate desserts paired with a cup of coffee, but for some reason combining the two in a cup created a repugnant metallic flavor.  Now, if we go out for coffee, T is a mocha guy and I'm a vanilla latte or straight up cappuccino girl, well until now....This past summer we went to Hawaii for our honeymoon and Kona coffee is bright and acidic which was awful with vanilla or just sugar, so I took a sip of T's mocha and it was delicious, this time CHOCOLATE + MILK + ESPRESSO = HEAVEN! So, why not try it stateside?  Well it's taken me several months, but with this milk craving, I had to try it. CHOCOLATE + ESPRESSO + GRASS-FED ORGANIC MILK = HEAVEN!

So, as of late I've been annoying my local coffee shop, they carry a lovely coffee but then they ruin it with a non-organic milk, so I've been ordering a double shot with chocolate syrup and then I race home (we live right across the street) and add sustainable milk to it and it is quickly becoming a bad habit.

We still had quite a bit of milk left after having a few mochas, so I made my first batch of homemade yogurt.  The first test was not as tart nor as thick as I'd like it to be, but still delicious with a drizzling of honey and berries.  So, no waste here and in the future I'll just make yogurt if I think I won't drink it in time.  I'll share a proper recipe with you once I have it perfected.  For now, I give you photos.

Rhubarb: Pretty In Pink

We are heading into the final days of Spring, therefore whenever I'm at the market, I feel the need to fill my basket with stalks of ruby red rhubarb because I know when I blink....this pink beauty will be gone.  My play day of Rhubarb consisted of pickling, reducing, extracting, dehydrating & pulverizing.

Rhubarb 4 Ways: Pickled, Syrup, Dehydrated & Crushed

Black pepper & vanilla compliment rhubarb in this ode to spring plating.

Rhubarb Ribbons

Rhubarb Turnovers

My lovely friend M. gave me a few stalks of Rhubarb (Grazie M.!). So this afternoon I simmered 3 stalks of chopped Rhubarb with 4 tablespoons of sugar & a few tablespoons of freshly squeezed orange juice for approximately 20 minutes. Drizzle this warm compote over Vanilla Bean ice cream or let it cool to room temperature and make these adorable turnovers.

Using your favorite pie dough recipe, make sure your dough has properly chilled. Flour your work surface and roll the dough out to 1/8" thick. Cut into small circles with a cookie cutter or a drinking glass. Brush one half of the round with egg wash (1 beaten egg) and place a dollop of the chilled rhubarb compote on the other half. Fold in half, press to seal & crimp the edges with the tines of a fork. Pop in the refrigerator for 30 minutes.

Preheat the oven to 350 degrees F. Brush the turnovers lightly with the remaining egg wash and bake until golden, about 20 minutes. Let cool slightly before serving.

Serve with Honey Kissed Creme Fraiche.

Other serving suggestions: Rose Pastry Cream, Vanilla Whipped Cream, Vanilla, Pistachio, Strawberry or Ginger Gelato.

A Day of Dahlia Desserts

Dahlia Bakery
4th Avenue, Seattle

Fig Bars

Spring Chives

It's Spring and chives are in bloom. This Allium is solely grown for its leaves. Separate the tiny florets of the chives' pink flower and garnish your favorite soup, sprinkle minced chives into your breakfast scramble, add a handful of sprigs to any potato dish, toss with roasted vegetables and fold into biscuit dough or gougeres batter.

Vegetable Gardening

Sugar Snap Peas

We are planting a vegetable garden with our family this year. I have the delightful job of helping with the seasonal layout and planting (my days spent as a farm intern are coming in handy). Travis helped with the garden design and leveling out the raised beds with his dad. Travis' mom and I planted all sorts of veggie starters and seeds today. We hope the frost has passed!

First Day Of Spring

Happy Spring!!

Spring Greens

Spring greens are abundant at the market. One of my favorite ways to eat them is to toss with a light vinaigrette and serve with warm goat cheese.

Spring Greens with Warm Goat Cheese
Serves 2 as a Dinner Salad or 4 as a Side Salad

5oz baby spinach
handful of sugarsnap peas, destemmed, cut into halves & steamed
small bunch of asparagus, trimmed, cut into 1/4" coins & steamed

5-6oz log of fresh goat cheese
1/2 C of bread crumbs (may need a smidgen more or less)
1 large egg white, beaten with 2 teaspoons of water
butter and olive oil for sauteing

Champagne Vinaigrette
scant 1/8 C Champagne vinegar
1 small shallot, minced
1/3 C fruity evoo
pinch of sea salt
few turns of freshly ground black pepper

For the vinaigrette, let the minced shallot and champagne vinegar bloom together for 10 minutes in a small glass or non-reactive metal bowl. Whisk in the olive oil, season with salt and pepper.

Cut the goat cheese into 8 small rounds (use a sharp knife or dental floss otherwise you'll end up with a mushy mess).
Dip the rounds into the egg white mixture and coat both sides with bread crumbs. Place on a parchment covered pan and pop into the freezer for 10 minutes or fridge for 20.

Meanwhile, toss the greens with the vinaigrette and platter.

In a small saute pan, over medium-high flame, heat 1 T of olive oil and 1 T butter. Saute the goat cheese rounds quickly until golden on each side, 30 seconds or so. You want to sear the outside to form a crust while retaining the shape, flip over before the cheese has a chance to melt on the inside. Place on the tossed greens and serve.

Buon Appetito!

A Springtime Stroll Through The Farmers' Market

Spring Asparagus

A simple way to get more veggies into your diet is by steaming them and tossing with your favorite vinaigrette.

Steaming vegetables retains more nutrients than boiling or blanching and it takes little time. So invest in a good steamer and steam away!

This Zinfandel Vinaigrette is delicious drizzled over all sorts of veggies or tossed into your favorite salad. It's divine with a pinch of fresh oregano and splashed over a plate of sliced tomatoes & feta.

Zinfandel Vinaigrette:
1 small shallot, minced
1 T Zinfandel vinegar, or red wine vinegar
3 T fruity extra virgin olive oil
pinch of sea salt & a few turns of black pepper
optional: a few pinches of your favorite fresh herbs

In a small bowl let the shallots and the vinegar bloom together for 10 minutes. Whisk in the olive oil and season to taste with salt, pepper and your favorite fresh herbs.

The trick to steaming your veggies is to keep a little bite in them, al dente as we Italians like to say. You may want to pull the vegetables out of the steamer basket a little sooner than you think, as they will continue cooking with the residual heat. After all, who likes soggy veggies?

Curiously Delicious Khoresht-e Rivas

I must admit, I have a terrible time following recipes. I always have to sprinkle in something new, change a cooking technique, replace certain ingredients, the list goes on. I wonder what this is about? I guess I like to think of it as leaving my own mark, somewhat like an uncharted expedition, oh yes the dish has been done, BUT I must go one step further. Or perhaps, I simply like improvement, to leave taste buds utterly satiated.

Hmmmm, maybe it's a bit of both?

While reading over a recipe I envision the flavors and ask lots of questions; Are the spices toasted? Are the shallots left to bloom in vinegar before being whisked into olive oil? Are the herbs fresh or dried? What type of salt? Will tap water suffice? Earthenware or stainless steel?

So today, while making Claudia Roden's Khoresht-e Rivas, (Rhubarb Lamb Stew) my microplane tempted me to add a heaping teaspoon of fresh ginger to the sauteing onions. Rather than adding the spices to the water, I awakened the earthy scents by warming them with the browned cubes of lamb. In the place of allspice and cinnamon, I added Garam Masala. Although Roden doesn't specify which type of allspice, I'm under the assumption one should use Persian Allspice for this very Persian stew.

Rhubarb

Known to many Americans as the pie plant. This perennial herbaceous vegetable is somewhat of a misfit fruit. Officially declared a fruit by the US Customs Court back in the late 40's, just as the tomato was declared a veggie. Interesting, how they can change the botany of a plant with the swing of their gavel.

Rheum rhabarbarum and Rheum rhaponticum are the most common varieties of the Buckwheat family found in our kitchens. Beckoning the arrival of spring, this faux fruit appears in various colors ranging from greens to pinks to deep ruby reds. Native to Northern Asia, rhubarb thrives in colder climates from Spring through Summer. US cultivation began in Maine and Massachusetts during the 1820's and eventually spread west with the settlers, primarily grown in the northern states and southern Canada.

It was used in China for thousands of years as a cleansing herb. In the Middle East it is simmered into a stew known as Khoresh Reevaas. In Poland it's paired with potatoes and herbs. The Italians concocted a healthful aperitif called Rabarbaro. The English and Americans dolled it up with loads of sugar during the Rhubarb Boom, which peaked between the two world wars, hence our liking of pies, tarts, compotes, jams, and all sugary treats.

Plays nicely with: Vanilla, citrus, berries, apples, pears, pistachios, ginger and warming spices. Sweets aside it's tart flavor perks up lamb, chicken, pork and fish dishes.

Nibble on this: A good source of magnesium, fiber, vitamins C & K, calcium, potassium and manganese.

A trip to the Market: Choose bright, glossy, unblemished and firm stalks. Not too thick and not to thin, somewhere in the middle should do. (Consequentially, you'll have pulpy stringy stalks with the thick or thin.) Most rhubarb is sold without the leaves, if you have your own wild patch; lucky you, make sure to dispose of the leaves as I'm sure you've heard they are toxic due to large amounts of oxalic acid and other chemicals.

Handling Tips: Compared to artichokes these are a cinch! Simply rinse, trim off the root end and any discolored spots as well as any traces of leaves. Cut into pieces and cook.

Now I'm dreaming of buttery tart shells filled with vanilla bean cream topped with tiny strawberries & raspberries drizzled with rhubarb compote and sprinkled with toasted pistachios. You'll find my basket full of rhubarb next farmer's market trip!

Artichokes, Cynara Scolymus

This thorny darling of spring grows in many shapes and sizes, ranging from large bulbous globes to small conical egg-shaped flower buds. A member of the aster family, this beautiful blossom is chock full of vitamins and minerals. Left to bloom an intense bluish-purple flower will emerge.

According to an Aegean legend, the god Zeus was leaving from a visit with his brother Poseidon and as he emerged from the sea, he spotted this beautiful young woman, Cynara. He managed to seduce this lovely mortal and with the blink of an eye he turned her into a goddess. Cynara soon grew homesick living on Mt. Olympus, so secretly she snuck back to the world of the mortals to visit her family. Zeus was enraged by her behavior and hurled her back to earth transformed as the thistle we know and love, Cynara Scolymus, the Artichoke.

Sicily is the probable place of origin, in a broader sense the Mediterranean. Although the US origins seem to be a little muddled, it's said that the French brought this edible thistle over to Louisiana in the early 19th century, however by the mid 20th century most growth ceased. This is where the history seems to get fuzzy, around the turn of the 19th century, one of two groups brought the artichoke to California, either the Spanish or the Italians. I like to think it was the Italians, as they've been cultivating it for at least 2,000 years and have all sorts of creative ways of incorporating it into a meal. Either way, mainstream production didn't really take off until the 60's. Cut to current day, California is the main producer for the US.

Plays nicely with: Goat cheese, fresh herbs, butter, Parmigiano Reggiano, olive oil, garlicky aioli spiked with lemon juice.

Nibble on this: One medium-size artichoke has only 60 calories (of course until dpped into oil, aioli, cheese or butter) and healthy doses of calcium, magnesium, chromium, manganese, iron, folate, fiber, potassium, Vitamins A, B, C & K.

A trip to the Market: A fresh artichoke should have a bright color and feel heavy for its size. Remember, an artichoke is the unopened blossom of a flower, so the petals should form tightly together, if they are open and ready to bloom the choke will be too large, hence an overripe veggie. The stem should not look at all shriveled, make sure that it is moist and freshly cut, the thickness of the stem will give you a sense as to how large the heart is. The petals should feel firm and fleshy. In fact, give them a gentle squeeze and they should eek out a tiny squeak. Don't worry so much if the outer petals have light scaring due to handling, typically we don't eat those. Also, if you see small blisters from the frost, all the more reason to take it home, as with most vegetables a "kiss" from the frost brings out the sweetness.

Handling Tips: When preparing artichokes, always have a bowl of lemon water set aside (1 quart of water to 4 tablespoons of lemon juice) or rub the cut areas of the artichokes with lemon juice or olive oil to keep them from turning brownish-black. Aluminum and iron will discolor artichokes, so never place aluminum foil directly on top of them, instead cover with a layer of parchment paper and then foil.

How to Eat an Artichoke: Just in case you're a first-timer to the delights of Cynara Scolymus. Pull off the outer petals, one at a time if you like or I suppose it can be done all at once, I prefer to savor the process of pulling off one and dipping, then eating and so on. Okay, back to the eating tid-bits, Dip it in sauce if you like, or if you've prepared my Artichokes Stuffed with Garlicky Herb Goat Cheese, then simply hold on tight to the top of the petal, place in your mouth (inside of the petal down on your tongue), remember grip tight and pull through your front teeth, this will give you a small mouthful of the tender, pulpy goodness. Toss the remaining petal aside to compost or trash (as it's too fibrous to nibble) and continue on until you get to the tasty heart. If you've simply steamed or boiled your artichokes and not scraped out the choke, then you must remove this fuzzy bit before you reach the heart. Do just that, scrape out the fuzz with a spoon or melon baller and buon appetito!

Artichoke Bruschetta

Pronounced BRU-SK-EH-TA not BRU-SHE-TA. Derived from the Roman word Bruscare, meaning to roast over coals. This version is a nod to Primavera.

Ingredients for Artichoke Tapenade:

8 small artichokes, trimmed & steamed or boiled

2 cloves garlic

1 lemon, zest & juice

¼ C freshly grated parmigiano reggiano

½ C olive oil

sea salt & pepper

Preparation:

Puree all ingredients together in a food processor except for the olive oil until medium-dice. Slowly pour in the olive oil.

For Bruschetta:

Preheat the oven to 375 degrees F.

Slice a loaf of multi-grain bread into 1/2" rounds and paint each slice with a little olive oil.

Toast until light golden.

Spread each slice of toasted bread with artichoke tapenade and using a veggie peeler a few curls of pecorino romano.

Artichokes Stuffed with Garlicky Herb Goat Cheese

Serves 9

Ingredients:

9 medium artichokes

2/3 C + 2 T extra virgin olive oil, divided

juice of 4 lemons

1lb fresh goat cheese

2 garlic clove, minced

9 thyme sprigs

1/2 bunch of Italian parsley, chopped

2 sprigs of tarragon, leafs chopped

4+ T heavy cream

1 C multi-grain bread crumbs

sea salt & freshly ground black pepper

Preparation:

Preheat the oven to 375°F. Bring a large pot of salted lemon water to a boil (juice of 2 lemons). If

the water comes to a boil before you are ready to cook the artichokes, simply turn off the flame

and bring back to a boil when you are ready.

Fill a large bowl with cold water and the juice of 2 lemons.

Trim the stem of each artichoke 1/4" from the base. Peel off and discard the outer dark green

petals. Stop when you reach the light green petals. Trim the tips of the remaining petals by

1/2". Trim any remaining dark green on the base. As you finish each artichoke, place each in the

bowl of lemon water. (If you prefer skip the bowl of lemon water and take 1/2 of a lemon and

rub each artichoke all over to prevent discoloration).

Boil all of the artichokes in the pot of salted lemon water for 8-12 minutes until al dente when

pierced with a small knife. I like to put a heat resistant glass bowl over the top of the pot to keep

the artichokes under the simmering water. Drain for a few minutes, remove and discard the choke (if you can't pull out the choke entirely, it helps to use the small end of a melon baller to get out all of the fuzz).

Place upright in an oiled earthenware baking dish, salt the cavity of each artichoke, drizzle with

2/3 C olive oil and let cool.

Meanwhile, in a medium bowl mix together the goat cheese, garlic, herbs, cream, bread crumbs and salt & pepper to taste.

Once the artichokes are cool, stuff each with the goat cheese mixture. Drizzle with the remaining

2 T olive oil. Bake for about 20-25 minutes once the cheese begins to turn golden and melt.

Serves 9