A Hearty Vegetable Stew

Fall is in the air, even in sunny, Southern California. Having spent the last few days at Disneyland I find my day filled with unpacking, laundry and various other chores – grocery shopping will have to wait until tomorrow. Tonight we are having a hearty vegetable stew made from pantry ingredients and a few fresh veggies that were hanging out in the veggie bin.

Hearty Vegetable Stew will vary depending on which ingredients you have on hand. Tonight I am using:

2, 14 ounce cans of diced tomatoes (Can substitute with a jar of chunky marinara sauce)
1, 16 ounce carton organic broth (vegetable, chicken or beef)
1, 15 ounce can of beans, drain and rinse (green beans, black beans, pinto beans, butter beans, etc.)
2 ½ to 3 cups fresh vegetables, cut into large dice - (Tonight I used: 1 zucchini, 1/3 red capsicum, 1/3 orange capsicum, 1/3 yellow capsicum, 1/2 sweet onion, 1 large carrot)
1/2 – 3/4 cup small size pasta noodle -(As I didn’t have any ‘smaller’ noodles I used Cappelletti noodles [a round pasta that looks like a button] – I placed the dry noodles in a re-sealable bag and gently broke the pasta into smaller pieces by lightly tapping with a meat mallet.)
1 tablespoon olive oil
1/2 cup ketchup
1/2 tablespoon Italian Seasoning
Salt and pepper to taste

Start with a large skillet. Add the olive oil and heat over medium heat. Add diced vegetables and cook until they begin to soften slightly. Drain beans and add to vegetables. Add approximately 1 teaspoon of salt and some fresh ground pepper. In a larger pot, pour in the diced tomatoes (un-drained), broth and Ketchup. Ketchup may seem like a strange ingredient to put into a soup but I like the way it works as a thickener and it also adds great flavor at the same time. (No – I am not one of those people who puts Ketchup on everything – I don’t even use it on my French fries – but I do like it for sauces and a few odd uses which you will discover in other recipes). Add Italian Seasoning and stir to mix. Add in the vegetable/bean mixture and stir. Taste to correct seasoning. Bring to a simmer and add pasta. Cover pot and reduce heat to low. Continue to cook over low heat for approximately 20 minutes or until vegetables are completely cooked and pasta is al dente.

I like to serve this hearty vegetable stew with a thick slab of bread and some slices of cheese. Tonight we are having Italian herbed bread and some sliced Gouda cheese on the side.

Now all we need is a fire in the fireplace! (Not for heat – but for fall ambiance)

Focaccia BLT

Yes, I am an advocate of baking from scratch as often as possible and yes, I try to avoid processed foods as a general rule of thumb – but realistically, sometimes you just need a shortcut! When I do resort to a package mix of any kind, I add my own fresh ingredients to the mix so it feels homemade. For example; if I make package brownie mix I add Kahlúa and chocolate covered espresso beans.

Today I made Focaccia bread from a box and added – well, you know those Everything Bagels? – That’s kind of what I was aiming for.

Italian-Style Focaccia Bread
1 package Focaccia bread mix (I used and Italian-style Asiago and Sweet Basil blend)
1 teaspoon garlic salt
1 tablespoon chopped, dried onion
1 tablespoon black sesame seeds
1 tablespoon chopped, fresh rosemary (in keeping with the Italian theme)

I made the mix per package instructions, except I switched out their packet of yeast for my own Rapid Rise Yeast, and I added the above ingredients.

Also, instead of baking the loaf on a baking sheet as suggested, I put it in a small casserole as I wanted to add height to the loaf for the sandwiches I’d be making for dinner.

Mmm...Smells like Noah’s Bagels in here!

After the loaf cools on a wire rack, slice in half horizontally and drizzle each side with approximately 1 tablespoon each, olive oil and balsamic vinegar.



 
To assemble the BLT - Spread both sides of the focaccia with mayonnaise - top with crispy bacon, sliced tomatoes (salt and pepper to taste) - then pile on the lettuce - add some fresh basil leaves if you wish. Serve with a dill pickle spear and a side of salad or fruit. Tonight we had potato salad.




Bakin’ Bacon
Thick cut bacon, for two I made used 10 slices
Fresh ground pepper

Spray a rimmed baking sheet and a large baking rack with non-stick cooking spray. Place the rack over the baking sheet. Put the bacon slices on the rack - over the baking sheet. Sprinkle with freshly ground black pepper. Bake at 350-degrees F. for 12-15 minutes – remove from oven and flip bacon over – bake another 12 minutes and flip one last time – continue baking to desired crispness, approximately 3-5 minutes for thick cut bacon. Be careful not to splash bacon grease as you remove bacon from the oven.

Baking your bacon separates the bacon from the grease – less fat to ingest and you don’t have to give up the crunch! I just know that in heaven, bacon and chocolate will both be fat-free and calorie free!

I will give you my recipe for my basic potato salad in another posting. Instead let me quickly tell you my trick for the perfect hard-boiled egg every time.

In truth, the perfect hard-boiled egg is not really boiled. But I promise, if you follow these easy steps, (and you are using fresh eggs!) you will never have to worry about sticking shells or slightly raw yokes, etc. Here is how you do it:

Perfect Hard Boiled Eggs EVERYTIME
In a small sauce pan, place 4 inches of cool water and 1 tablespoon of salt. Set aside.

Meanwhile, using a small straight-pin, poke a hole in the wide-rounded end of each egg – be careful not to puncture too deeply, just pierce the shell. What this step does is allows for water to seep into the shell and help separate the membrane from the shell so that when you go to peel it, it does not stick to the egg.

Place eggs into water and place pan over high heat, cover with lid and bring to a rolling boil. As soon as the eggs come to a boil, remove it from the heat - leave the lid on. Set the for 18 to 20 minutes, depending on the number of eggs being cooked. (I usually cook 6 at a time for 18 minutes).

While the eggs are resting in the hot water, fill a bowl with 3 cups ice and cold water until approximately 5-6 inches deep. When the timer goes off, drain the eggs and then plunge them into the ice water.

Leave the eggs sit in the ice water until cool to the touch, approximately 5 minutes – this step stops the cooking process and prevents the eggs from getting a green sulfur ring around the yolk.

Another helpful hint regarding hard-boiled eggs is when you go to crack them open, always rap the larger rounded end of the egg on the counter first (it has to do with the air pocket in that end of the egg - I don't remember the exact details of why - just trust me - it helps). Then rap the pointed end on the counter, follow by rolling the sides on the counter breifly - then peel under cold water.

It Smells Like Autumn

Squash roasting in the oven, onion sizzling on the stove - soon it will be stuffed turkey and pumpkin pie scents wafting through the house. Ah, autumn.

Tonight's dinner was pork chops with a fig-heirloom tomato relish, roasted acorn squash and Brussels sprouts. The recipes are below. Please note that when I came up with this fig-relish, I orignally added pomegranate seeds - you will notice I did not list that ingredient in the recipe. It's not that the flavor didn't go well, it was the "surprise" texture - almost unsure if you were crunching bits of porkchop bones. If you want to add the pomegranate seeds to this dish, I would advise you did so by sprinkling the seeds atop the relish just prior to serving. I was very pleased with the flavor of the fig-heirloom tomato relish - very interesting blend of flavors. I hope you try it!

Pork Chops with Fig and Heirloom Tomato Relish

3 pork chops, bone-in
1 tablespoon olive oil
1 tablespoon butter
1 large heirloom tomato
10-12 small fresh figs
2 shallots, minced
Salt and pepper
1 tablespoon maple syrup
1/2 c. white wine
1/4 teaspoon cinnamon
1/4 teaspoon cumin

Bring a large pot of water to a boil. Toss in heirloom tomato and figs to blanch for 30 seconds, remove to a rack to cool slightly. Peel and coarsely chop tomato and figs. Set aside.

Heat a large non-stick skillet over high heat. Sprinkle both sides of pork chops with salt and pepper. Place chops into hot skillet and sear for approximately 3-5 minutes, on each side, until nicely browned. Remove chops to a plate and set aside.

Return skillet to the burner and turn heat to medium. Add 1 tablespoon olive oil and 1 tablespoon butter. Add diced shallots and cook just until translucent. Add chopped figs and tomato mixture. Stir in maple syrup, cumin, cinnamon, salt and pepper. Cook for approximately 5 minutes or until relish starts to thicken slightly, then add chops back into skillet and cook with relish for approximately 20-25 minutes longer, turning chops once halfway through.

Simply Roasted Acorn Squash
2, acorn squash
2 tablespoons butter, divided
1/4 cup olive oil
1/4 cup honey
Salt and pepper

Halve the squash and remove seeds. Cut a small sliver off the rounded edge of each half so that when set upright like a bowl, it does not wobble. Sprinkle each half with salt and pepper. Place center cut side down in a shallow baking dish with 1/2 inch of water. Microwave the same time you would two baked potatoes on Auto Cook (approximately 10 minutes-high heat). You should be able to pierce the flesh of the acorn easily with a fork but it should not be mushy.

Remove from microwave and set upright (like a bowl) on a rimmed baking sheet. Drizzle with olive oil and honey - add 1/2 tablespoon of butter to center of each half. Bake in a 350-degree oven for approximately 30 minutes, until slightly browned.

 
Basic Brussels sprouts:


Bring a pot full of salted water to a rolling boil. Wash the sprouts and peel off any shoddy looking outer leaves. Cut the very end of the stem off and – to insure even cooking – cut an “X” into the stem end of each sprout, taking care not to cut all the way through the sprout.

Put the prepped sprouts into the boiling, salted water and continue to cook, boiling, until sprouts are firm but easily pierced with a fork (approximately 8-10 minutes).

Strain, add butter, salt and pepper as desired.

Simple Pleasures

Appointments - errands – husband working late – next thing I know it is past dinnertime and I am starved - I forgot to eat lunch! There aren’t a lot of things my husband won’t eat, but I find that when I know he won’t be home for dinner, I tend to eat what I normally avoid to appease his likes and dislikes. Tonight, I’ve decided, it is too hot to cook. The Santa Ana Winds have kicked in early and it was 104-degrees F last I looked.

So – I grabbed a few slices of Italian peppered salami, sliced some fresh mozzarella, vine-ripened tomatoes and Kalamata olives, tore off a few fresh basil leaves, added cracked black pepper and olive oil and there was dinner!  Took me longer to open a bottle of wine than it did to prepare the meal!

Sometimes the simplest things in life really are the best!

Cheers!

Quick Note:  My sister-in-law, Lynn, makes a similar dish sans salami and Kalamata - and adds a drizzle of balsamic vinegar instead - Delizioso!!!

Pomegranates are here! Pomegranates are here!

I'd like to share with you a great little article I found on-line at about.com - submitted by Saad Fayed - it is the best I have found with regard to showing one how to deseed a pomegranate.

Too many people have given up on enjoying pomegranates because they don't know how to eat them. Here is a cut and paste of Saad Fayed's article:

How to De-Seed a Pomegranate:
Eating a pomegranate can be a messy task. The juice can stain your clothes and even your countertops!

The seeds of the pomegranate fruit are sweet, juicy and bursting with flavor. Sprinkled in salads, in fruit salads, over ice cream and sorbet, the seeds add an interesting addition to any dish. The seeds are tasty eaten by themselves!

Before you go biting into this delicious fruit, read this step by step, picture tutorial on how to de-seed a pomegranate. It will leave you stain free and with lots of seeds to eat!

Cut the crown end of the pomegranate and discard.

The crown can be recognized by small crown-like top.

Score the rind of the pomegranate in several places,

but be sure not to cut all the way through.

Soak the pomegranate in cold water,

upside down for 5-10 minutes

Break apart the rind of the pomegranate and remove seeds from membrane.

The seeds will sink to the bottom of the bowl.

With a sieve, remove rind and membranes from bowl.

Drain seeds with a colander.

Pat dry with cloth or paper towel.

More tips and advice provided by info from Peggy Trowbridge Filippone

Pomegranate Cooking Tips - Since pomegranate juice has an acidic, citrusy flavor, try substituting it in citrus marinades, either whole or in part, for a flavor change. Avoid using aluminum and carbon steel knives or cooking vessels with pomegranates as they can turn the juice bitter.

Concentrated, unsweetened pomegranate juice or paste is made from the reduced juice of sour pomegranate seeds. It is known in some ethnic markets as pomegranate molasses. It lends a tart flavor to dishes.

Pomegranate Equivalents and Measures -
One medium pomegranate should yield 1/2 to 3/4 cup of whole seed pips or 1/2 cup juice.

Fruits should be plump and round, heavy for their size, with a rich, fresh color and should be free of cuts and blemishes. Larger fruits promise more juice.

Pomegranates are not a fruit that will ripen once picked, so once harvested, they will not continue to develop sugar. [They are good to go as soon as you get them home].

Pomegranate Storage

Whole fruits can be stored for a month in a cool, dry area or refrigerated up to two months. The seed pips can be frozen in an airtight bag up to one year. Fresh juice should be refrigerated and used within two to three days.


* * *

My main piece of advice is to be aware that the juice of the pomegranate stains very easily. Wear plastic or rubber gloves when handling the fruit - also cover your countertop and be sure to wear an apron to protect your clothing. The juice will also stain plastic containers, so use glass or disposable plastic bags or containers.

Now that you know how to get the pomegranate seeds out without the mess, have fun trying them in some of your everyday recipes! These seeds are very unique in their flavor and texture, so they can turn an everyday dish into something fun and exotic. One of my favorite uses is to serve a hot pumpkin soup topped with a dollop of crème fraiche, some crumpled crispy-pancetta and a small handful of pomegranate seeds! Very easy - Very elegant - VERY tasty!

Sunday Night Garbage Pail Pasta

Once a week I make a “Garbage Pail Pasta” - the idea being to use up any leftovers that may be lurking in the fridge while disguising them so that I don’t recognize I am eating leftovers. Not a big fan of leftovers (unless they involve pizza, pasta or meatloaf). However, I am also not a fan of waste - Garbage Pail Pasta has become a fun solution!

This week there were no leftover meats to contend with – so I defrosted some pre-cooked hot-link sausages and made use of whatever fresh ingredients I had on hand.

Although the name "Garbage Pail Pasta" does not invoke mouth watering images - this conglomerate of ingredients often turns out to be amazingly memorable and my husband and I have come to look forward to this weekly tradition. Occasionally we’ll come across a combo of ingredients that must be recorded in my cache of recipes and tonight’s pasta is one of those rare beauties – simple, tasty and a hit on the Oo-Mm-Ah meter – which is my barometer for a culinary success.

Let me explain – you set out the meal and the response is "Oo” – which equals an impressive presentation. Then during the meal you hear “Mm’s” all around the table – which equals delicious eats. And last, but not least the “Ah’s” emitted after everyone has had their fill indicates total satisfaction was achieved. Oo’s-Mm’s and Ah’s = A perfect meal!


Today's Garbage-Pail Pasta:
1/2 red capsicum, sliced into 1" cubes
1/2 yellow capsicum, sliced into 1" cubes
1/3 large red onion, sliced into 1" cubes
1/3 cup pesto sauce
1/2 cup Kalamata olives, pitted and halved
4, pre-cooked, hot-link sausages (approx. 16 oz.), sliced
   diagonally into ¼ inch coins
1/2 cup Parmesano Reggiano cheese, grated
16 oz. dried pasta noodle of choice, for this dish I used Penne
1/4 cup olive oil + 1 tablespoon
Salt and pepper to taste

Set Panini press to high-grill. In medium bowl toss red pepper, orange pepper, yellow pepper, and red onion with ¼ cup olive oil. Sprinkle with salt and pepper. Place vegetables in single layer on preheated Panini press. Cook in batches for approximately 2 minutes at a time or until caramelized and striped.

Meanwhile bring large pot of salted water to a boil. Add 1 tablespoon olive oil and dried pasta. Cook per package instructions until past is al dente. Strain and place in large bowl. Toss hot pasta with pesto sauce and Kalamata olives - set aside.

Once veggies are grilled add to pasta and grill sausage 'coins' until done – again, approximately 2 minutes per batch or until caramelized stripes appear.

Toss meat and vegetables in with the pasta. Add cheese and toss again until well blended.

Bon appétit!

Saturday Night BBQ

I love September evenings in Southern California when the weather begins to cool and you can BBQ without baking yourself in the process. Tonight we had barbecued chicken, fruit salad and grilled corn on the cob so sweet it didn't even need butter!

Barbecued Chicken

2 large chicken breasts, bone-in and skin on, halved
2 ½ cups of your favorite BBQ sauce, divided

Place all four pieces of chicken and 2 cups of the barbecue sauce into a gallon size zip baggy. Refrigerate overnight.

30 minutes prior to grilling, remove chicken from the marinade and pat dry. Spray a baking dish with non-stick cooking spray and bake chicken at 350-degrees F for 30 minutes. Remove from oven and brush with additional barbecue sauce, then grill for approximately 5 minutes per side until done.

Fruit Salad

1 kiwi fruit, sliced
1 mango, sliced
6-8 strawberries, sliced
1/2 cup blueberries
3 large mint leaves, chopped
1 tablespoon fig balsamic
1 tablespoon honey
Sprinkling of poppy seeds

Toss together and refrigerate for approximately one hour prior to serving. Garnish with sprig of mint leaves.

Grilled Corn on the Cob

4 ears corn, husks still attached
Salt
Raw sugar
Ivah’s House Seasoning
Olive oil
Kitchen twine

Cut any straw from the top of the corn cob. Remove one or two of the outer husks and throw away. Gently begin to peel husks down like you would peel a banana, without detaching. Once they are all peeled, tie the husks approximately 1 ½ inches from the end of the ear of corn.

Fill a large pot with hot water. Add a tablespoon or so each of salt and raw sugar. Place corn in pot, keeping husks out of the water. Bring water to a boil and immediately remove corn. Place on large sheet of foil. Drizzle with olive oil. Salt to taste and sprinkle with my house seasoning. Wrap in foil until ready to grill. Grill for approximately 2 minutes, turn cobs a quarter turn, grill another 2 minutes, and so on, until corn has lovely caramelized striping. Wrap in foil once again until ready to serve.

You Are What You Eat

To prep for food allergy tests I need to consume gluten to avoid a false negative test result.  So lucky you – I will be making and posting some of my favorite recipes that I’ve concocted over the years! Gluten or no gluten – I’ll still stick to the basics of trying to eat a rainbow everyday and using food in its most natural form as often as possible.

             

My mother used to constantly warn me - You are what you eat! - I half expected to grow up looking like a giant taco flavored Dorito. Like most children growing up, I loathed anything green (except guacamole!) However I was very fortunate - my parents had a rule that we had to eat one tablespoon of everything served for dinner - no exceptions. Once we ate a taste of everything, we were allowed to fill our plates with our favorite parts of the meal- providing we ate everything we put on our plates. Thanks to these simple rules, us girls grew to love all kinds of food.

Did someone mention guacamole? =)  When I was a young girl, there was a family in our church that owned a Mexican restaurant and that is where I had my first taste of this exotic new thing called guacamole. They would serve it in a crunchy, edible corn tortilla bowl and it was such a treat!

I recently had a reader ask my advice on guacamole and as I am about to go make some, I thought I'd post my reply and then share a picture of today's batch.

My husband and I have what we call “Tapas Time” every Saturday and Sunday around 3PM after our swim. We don’t even need a clock - our stomachs let us know it's time!

The key to a great guacamole is to use a great avocado.
I live in Southern California where avocados are abundant. My favorite is the Lamb Hass variety which is in season late June through October. It has a pebbly dark green skin that turns to nearly black when it is ripe. Look for fruit (yes, avocado is a fruit!) that is average to large, oval-shaped and heavy for its size - no mushy soft spots. The avocado should yield to gentle pressure from your thumb.

My Guacamole Recipe:  When Hass avocados are in their peak season, I am a purest! Simply peel and pit two ripe avocados, place in a bowl and add approximately 1 teaspoon of fresh lime juice (prevents the guacamole from turning brown) and a sprinkling (to taste) of coarse Kosher salt. Mash together to mix and that’s all there is to it! When you have a beautiful tasting avocado why hide the flavor behind strong seasonings? Salt and lime complement the natural creamy flavor of a good avocado.

As October nears, the flavor of the Hass begins to fade - so today I added 1/4 t. chili pepper blend from a tube.  During off-season for Hass, I add other ingredients to my guacamole such as a firm, diced Roma tomato (seeds removed), plus approximately ¼ cup finely minced Spanish onion, and if you like it hot, a tablespoon (more or less to taste) of very finely diced jalapeño pepper.

When picking avocados, Hass or not, make sure your avocado is perfectly ripened. If the avocado is over ripe the flesh will be stringy and brown. If the avocado is under ripe it will taste bitter and the texture will be hard. Avocados mature on the tree, but soften and develop to their fullest flavor after they are picked. A firm green avocado typically ripens within three to four days. If the skin is splotchy with green and black patches it will be ready for use sooner, in two to three days time.

Grilled Ahi in a Sesame-Wasabi-Honey-Boysenberry Marinade

Okay, you are probably thinking that tuna is WAY too done! But don't let your eyes deceive you. First of all, the angle of this shot only shows the top of the ahi steak, not the thickness. Secondly, the marinade I used made the ahi appear darker in color due to the juices from the boysenberry. That same juice also caramelized during grilling, which lent a beautiful richness to the overall flavor of the fish.

I was very pleased with the flavor of this marinade, which was a bit risky - after all, who thinks to combine ahi and boysenberry?

Avoiding gluten has led me into untraveled territory and finding replacements for my go-to ingredients will take some reinventing. Did you know soy sauce can have gluten? Grrr...So...I rummaged through my fridge and pantry and came up with the following combo:

Marinade for Ahi
1 teaspoon sesame oil
1 teaspoon prepared, Wasabi
1/4 cup honey
1/4 cup EVOO (extra virgin olive oil)
1/4 cup boysenberry preservatives

Place all ingredients in a reseal-able plastic baggy, add ahi steaks, seal and refrigerate for 1 1/2 to 2 hours.

These flavors were very complimentary of each other. If you don't have boysenberry preserves, blackberry preserves would work just as well.

Once you have marinated your ahi steaks, remove them from the marinade and grill them to desired doneness. I used my Panini press and grilled them for 5 minutes total. I think I would have done better grilling for 3 minutes or at least have left the ahi steak in one piece instead of cutting into 3 smaller steaks, which obviously cooked even faster.

To go with the tuna I made Basmati Rice Pilaf in my rice steamer - another appliance I wouldn't want to live without. I added 1 cup rice, 1 2/3 cups water, 2 tablespoons seasoned rice vinegar, 2 tablespoons raw sugar, and 1/2 teaspoon minced ginger. Set the timer for 60 minutes and 10 minutes prior to finish I added 1/2 cup pre-shredded carrots, 1/3 cup thinly sliced red onion, 1/3 cup thinly sliced red bell pepper, and 2 tablespoons chopped fresh flat leaf parsley. Put the lid back on and finish steaming. Toss with butter (or olive oil) and sprinkle with toasted sesame seeds.

My Spicy Steamed broccoli is quick, tasty and healthy. Simply place fresh broccoli in microwave safe bowl. Add a few dashes of Hot Chili Oil, cover with plastic wrap and microwave per auto-cook instructions on your specific microwave. Toss with sliced, toasted almonds and you're done!

This meal help me meet one of my largest goals which is to try and consume every color in the rainbow, every day - and I am talking about the natural color of food - NOT dyes!

Red - Orange - Yellow - Green - Blue and Purple.

Cherished Bits of Wisdom

One of my favorite things about reading - be it books, magazines, or blogs - is the knowledge that can be gleaned effortlessly from people who have shared a wealth of years and years of experience and research. 

Here are a few bits of knowledge I have collected over the years. I hope you find something new and useful - Enjoy!

4 Tablespoons = 1/4 cup

* * *

Two cups of water is equal to one pound of ice.

* * *

Polenta Portions:

Stiff polenta = 1 part polenta to 4 parts liquid

Soft polenta = 1 part polenta to 6 parts liquid

* * *

Freezing pies prior to cooking helps prevent soggy crust.

* * *

When baking strudel, add breadcrumbs to fruit to absorb the juice and

prevent sogginess.

* * *

Cookie Textures:

Chewy: Use melted butter, bread flour (high in protein), darkest brown sugar.

Thin and Crisp: Use baking soda, solid butter, and a higher ratio of white sugar to brown sugar.

Puffy and Light: Use shortening, cake flour and a higher ratio brown sugar to white sugar.

(Tip: Refrigerate dough prior to baking to help cookie puff up rather than spread out while baking).

* * *

Deep fry fresh herbs and serve as garnish with fried foods.

* * *

Use stripped rosemary stems as kabob-skewers for grilling shrimp and vegetables.

* * *

To pit olives: place olives on a sheet of plastic wrap. Cover olives with another layer of plastic wrap - then smash gently with rolling pin.

* * *

For seafood stock base: When you cook with raw shrimp, save the shells in a gallon-size zip-lock baggie in the freezer. When the bag is full, use in your favorite seafood stock recipe.

* * *

To finely grate blue cheese, freeze the cheese prior to grating.

* * *

Remove bitterness from radicchio by soaking it in ice water for approximately one hour. This not only removes any bitterness but also helps keep it crisp.

* * *

Soak sliced red onion in ice water to mellow harsh flavor when eating raw in salad or whatever.

* * *

Moist meat:

Whenever you cook any kind of meat let it rest a bit before you slice into it. Otherwise, if you slice right into it straight from the oven or grill, all the juices will run out and your meat will be dry. Instead, cover the cooked meat with foil and let sit for 10-12 minutes to let the juices redistribute themselves back into the meat.

* * *

Prevent soggy cole slaw by placing the shredded cabbage in a glass bowl and salting it with a coarse salt. Stir well so that salt is evenly distributed. (The salt will draw out any extra moisture from the cabbage). Let it set for approximately 20 minutes. Rinse well and pat dry. Make slaw per recipe instructions.

* * *

For less starchy and fluffier mashed potatoes:

Soak peeled potatoes in cold water in fridge over night. Before boiling, drain potato water and add fresh water; boil as usual. This process will remove a lot of the starchiness and give you fluffier mashed potatoes.

* * *

Perfectly Steamed Baby New Potatoes:

After boiling whole, small potatoes (red or white) with skins on, drain the potatoes in a colander, then place the colander with the potatoes over the empty pot (off the heat) and cover with a clean, dry kitchen towel. Leave the potatoes to steam for 15-20 minutes, until tender but firm. This will insure the potatoes steam evenly, all the way through to the middle.

* * *

Keep mashed potatoes warm for hours:

Make as usual then put in an oven proof bowl, cover with foil and place inside a pan with 1inch or so of water over low heat. The potatoes will stay warm without drying out.

* * *

To remove rust from a cast iron pan try soaking the pan in a 1:1 solution of vinegar and water. Others have recommended soaking the pan in Coca Cola, but I've not tried this myself.

* * *

Keep hot dogs juicy and warm for a serve-yourself-BBQ: Bring hot dogs just to a simmer on stovetop or grill. Turn heat off and leave dogs in water. Guests can serve themselves and dogs will stay warm in the meantime.

* * *

Hot Pepper Jelly makes a great glaze for grilled meats. Simply brush a dollop of jelly right on the meat just before you take it off the grill.

* * *

For a quick twist on your normal dipping sauce or finishing sauce add lemon curd or lime curd.

* * *

Fresh Herbs:

As soon as you bring them home from the market, wash them and pat them dry. Gather the stems together and tie in a bunch with kitchen twine, then place the stems in a glass of room-temp water (change daily).  You are less likely to forget you have fresh herbs when they are sitting on your countertop and they make a beautiful addition to any kitchen.

* * *
Experiment with flavored balsamic vinegars!
* * *

Final tip of the day:

Recreate that beautiful beach hair look by making your own saltwater spray using a spray bottle, warm water and a couple tablespoons of sea salt. Spritz and scrunch!
(Okay - so this wasn't about food, but it's one of my favorite tips!)

Let's eat pizza every day!

I am no longer a fig virgin and I do believe I have fallen in love!  Although I've eaten figs in many forms, tonight was my first experience cooking with them.

ROASTED FIG

Mission figs - beautiful and plump. After I rinsed them off and removed the stems I then sliced them in quarters from the stem end down toward the base, without cutting through the base so that they would lay open like little flowers. Then I placed them atop a large rack that laid over a rimmed baking sheet. I did not add any seasonings, simply a drizzle of olive oil to prevent them from drying out. It took approximately 15 minutes at 375 degrees F for them to caramelize and turn a golden brown.


ROASTED FIG, PANCETTA AND GOAT CHEESE PIZZA

I used the second half of the pizza dough left over from last night's dinner - once again, placing the dough on a prepared baking sheet (sprayed with non-stick cooking oil or lightly oiled, and a light dusting of corn meal). Pressed the dough into a 13" x 7" rectangle. This time, instead of prebaking the crust - I pressed the roasted dates into the soft dough. Without going any further 0 this was a total work of art. I wish I had snapped a photo. I then sprinkled 1/3 cup crushed candied pecans (See recipe in 9-11-09 post) over the top of the figs – and instead of using caramelized onion, which seems to be a favorite served with figs and goat cheese, I opted for raw red onion because of the contrast it would lend with its sweet-tart flavor and crisp texture against the naturally sweet and soft texture of the fig. I thinly sliced approximately 1/4 cup of red onion and scattered it evenly over the pizza. Then I topped everything with 1/3 cup shredded Parmigiano Reggiano – knowing the grainy texture and saltiness of the cheese would totally compliment all of the flavors. Lastly, by hand I crumbled 8 ounces of soft goat cheese atop the pizza and sprinkled 1/2 teaspoon red pepper flakes over all.

I baked the pizza at 385 degrees F for 20 minutes, then I placed a sheet of foil, sprayed with non-stick cooking spray, over the top of the pizza to prevent premature browning of the delicate goat cheese – returning the pizza to the oven for another 20 minutes – before removing the foil and baking for a final 6-8 more minutes to complete the browning process. As I mentioned previously, I always cook my pizzas at a lower temp for a longer period of time because I am very picky about my pizza crust and don’t like any soft spots.

This pizza was incredible! Even my husband, who is typically very good about trying new things, was not looking forward to a “fig and goat cheese pizza” – but he was surprised how good this pizza was. He didn’t think he would like the fig.

I think the success of this pizza comes down to the thought out combinations of fresh ingredients. Again, each ingredient should bring its own specialty to the recipe and when you combine sweet – hot – salty – crunchy – creamy – you just can’t miss!

Ciao!

Got lemons? Make lemonade! Got a lemon computer? Make a call to your friendly teckkie.

After an unexpected afternoon spent on the phone with a Dell Technician (my laptop and I had a very bad day together). It became obvious I would not have time to make the GF (gluten-free) pizza dough from scratch as I had planned, when I noticed my husband making his nightly pre-dinner walk-thru the kitchen, nostrils flared – checking for signs of food in the making. The aroma from the roasting heirloom tomatoes, herbs and garlic drew him in like a bee to a soda can. So I, being the overly prepared person that I am, conveniently turned to a GF pizza dough package mix that I purchased yesterday while stocking up on wheat flour substitutes, figuring I may at some point in time, need a short cut.

As with all bread machine mixes, I tweaked this recipe a bit as I've yet to find a packaged bread mix that supplies a yeast that proofs up well. (Blooms when fed). To be honest, I don’t even bother trying the enclosed yeast packets anymore. I go right to my own supply of Rapid Rise Yeast.

After preparing this packaged dough mix I readied myself for a letdown. The texture of the dough was very odd  – not the firm but cushy feel of a booby like a typical yeast bread – but sticky and airy. However, I must say, the outcome was a pleasant surprise. The crust had a good texture; light but crunchy, and the flavor actually tasted like Fench bread. I will definitely be stocking up on this mix for future quick pizzas!

PRE-PACKAGED GLUTEN-FREE PIZZA DOUGH MIX

Preheat oven to 375 degrees F.

This is my version of the package instructions which require an addition of water/or milk, eggs, oil, sugar, vinegar, salt and yeast. My fool proof method for package bread mixes is in the proofing of the yeast - it should bloom when fed. I measure out the water (or milk) per the instructions. (In this case I used water). Make sure it is just hot enough that you can hold your finger in it without wincing. If the water temp is comfortable it is not warm enough. If it is too hot you will not be able to hold your finger in it.

Use the ingredient amounts as listed on the package instructions. Add the sugar to the heated water/or milk and stir to dissolve. Then stir in a pinch of the boxed flour mix- yeast thrive on the combo of flour and sugar. Sprinkle the Rapid Rise Yeast over the top (or use the yeast package provided if you’re feeling lucky). Wait 5 to 10 minutes for the yeast to feed and erupt into life. You will see it bubbling and raising to the surface of the liquid.

Mix the dry ingredients in a bowl (remaining package mix and salt) with a wire whisk - and because I was making a pizza dough, I also added a teaspoon of Italian Seasoning to the dry ingredients.

Dump the dry ingredients into the bread machine. (I have a 1 and 1/2 lb. capacity machine). Make a well in the center of the dry ingredients and pour the proofed yeast mixture into the well.

Mix the remaining liquid ingredients in a separate bowl  with a fork until well blended (in this case, the eggs, vinegar and oil) and pour atop the yeast mixture with the rest of the dough ingredients. Set your bread machine to the dough setting. When the dough is ready, remove it from the machine and set it aside to rest for approximately 5 minutes. As I only needed half of the dough for a two person pizza, I sprayed the inside of a quart-size Ziploc baggie with non-stick cooking spray - placed the other half the dough inside - let out as much air as possible - sealed it up and stored it in the fridge for another use.

Prepare a cooking sheet by spraying with non-stick cooking spray (or coat lightly with oil). Sprinkle oiled cooking sheet with approximately 2 tablespoons cornmeal. This will help crisp up the bottom of the crust, as well as make the pizza easy to serve.

Place the dough on the prepared baking sheet and form a rustic rectangle approximately 12”-14" x 8" in size. Drizzle dough with olive oil and rub to lightly coat. Use the tips of your finger to make dimples in the dough (like you'd find on a Focaccia bread). Sprinkle top of dough with 1/2 cup shredded Parmigiano Reggiano and press lightly to adhere. Besides adding another depth of flavor, the cheese will prevent a soggy crust as it provides a shield between the sauce and the dough.

Place the prepared crust in the oven and cook for approximately 10 minutes or so; just until the dough loses t shininess. You don't want it to start browning just yet. Remove from oven and top with your favorite choice of toppings. Continue to back for approximately 12-15 more minutes, until pizza is golden brown.

HOMEMADE HEIRLOOM TOMATO SAUCE WITH CARAMELIZED ONION

Slice 6, medium-size heirloom tomatoes in half . In a medium bowl, gently toss tomatoe halves with 1/4 cup of olive oil, 1 large sprig of rosemary (6" or so) cut into four pieces, 4 garlic cloves-flattened with the broadside of a chef's knife, 1 tablespoon chopped fresh Italian flat leaf parsley, 1 tablespoon chopped fresh basil, 1 teaspoon fresh lemon juice, 1 teaspoon red pepper flakes (or more to taste), 1/2 teaspoon coarse kosher salt, 1/2 teaspoon fresh ground pepper.

Place a baking rack over a large cooking sheet (with a rim) and place seasoned tomatoes atop rack. Pour any remaining ingredients in the bowl over the top of the tomatoes. Roast at 200 degrees F for approximately 4 hours. Remove from oven and let cool.

Meanwhile, heat medium-size skillet over medium heat. Add 1/3 cup thinly sliced Vidalia onion, 1 tablespoon olive oil, 1 tablespoon butter, 1/2 teaspoon kosher salt, 1/2 teaspoon raw sugar. Cook stirring often until onion is limp and caramelized into a lovely golden color.

After the seasoned, roasted tomatoes have cooled, remove the rosemary sprigs and garlic cloves and toss out. Peel the tomatoes and chop roughly. Mix caramelized onion and seasoned tomatoes. This makes a wonderful basic pasta sauce. However, if you plan on using this for a pizza sauce, prior to adding the caramelized onions to the tomatoes, place the roasted, seasoned tomatoes into a sieve to strain out the juices. Nobody likes a wet pizza. (Save juices for another use - they are amazing!) Then add in the caramelized onion and you have a beautiful pizza sauce.


CRISPY PANCETTA

Preheat oven to 350 degrees F.

Spray a broiler pan with non-stick cooking spray and place 4 oz. thinly sliced pancetta pinwheels in single layer on the pan. Bake for approximately 10-15 minutes. Watch the meat closely - once it starts browning it can go from crispy to burnt in a matter of seconds! Remove from heat as soon as the bacon is browned. It will get crisper as it cools.

Great on salads, pizzas, in pastas, Panini’s - or by itself!

GLUTEN-FREE PIZZA WITH ROASTED HEIRLOOM TOMATOES, CARAMELIZED ONION, CRISPY PANCETTA, HERBS AND FRESH MOZZARELLA

Using the pre-cooked crust from the above recipe, spread the tomato/onion mixture evenly over the top of the crust. Crumble crisped pancetta atop tomato/onion mixture. Thinly slice fresh mozzarella into 1/4 inch thick rounds and top in single layer over pizza. Finish with a final layer of 1/2 cup shredded Parmigiano Reggiano cheese.

Bake at 350 degrees F for approximately 12-15 minutes or until cheese and crust are nicely browned. Removed from oven and let rest 5 minutes before serving.

*(Tip - I find cooking pizza at 350 - 375 degrees F, although it takes longer, will result in a more evenly cooked pizza. Often pizzas cooked at a higher temperature will result in burning the edges and top of the pizza while leaving the center undercooked.)

Look what I did today!

I made a trip to Whole Foods and picked up several types of flour to use in place of wheat.

Tomorrow I will make my first gluten-free pizza! Since pizza is the first thing I ever made, and I consider it one of my specialties, I thought it would be a good place to start. I will post the recipe and photos of the results after dinner tomorrow so you can see how things turned out. Let the fun begin!

Wish me luck!

Next step - Recipes!

SPINACH SALAD WITH GINGER-ORANGE GRILLED - (Serves two)

(Last nights supper. Simple, tasty, healthy, quick and beautiful!)

Ingredients:

24-30 (31-40 count), raw, tail-on shrimp

Marinade: 2 c. fresh orange juice
1 T. (or more to taste) Louisiana Hot Sauce
1 T. minced ginger*
Scant ¼ c. honey

Salad: ½ bunch fresh spinach
½ c. packaged pre-shredded carrots
¼ c. thinly sliced red onion
¼ c. thinly sliced red capsicum (bell pepper)
2 small handfuls of candied pecans (see recipe below)

Dressing:
Blackberry Ginger Balsamic Vinegar
Extra Virgin Olive Oil
Salt and pepper to taste

*I used my back-up supply of minced ginger in the jar as I didn’t have fresh ginger on hand. If fresh ginger is available, for easy peeling use the edge of a regular dinner spoon to scrape the skin off.

Preparation:

Put the shrimp into a gallon-size Ziploc baggie. Pour marinade ingredients into baggie with the shrimp; seal, letting as much air out as possible. Scrunch sealed baggie to mix well. Place in small container in fridge for no more than 2 hours otherwise the citric acid in the orange juice will ‘cook’ the shrimp and make it tough.

Wash and cut spinach, onion and capsicum; toss together with shredded carrots in a bowl and divide onto two dinner plates. Sprinkle with salt and freshly ground pepper to taste. Top each salad with a small handful of candied pecans.

Drain shrimp from marinade and put onto skewers. You can divvy the count up however works best for you. I eat about half of what my husband does so I put 6 or 7 shrimp on a skewer for me and then I make two more skewers with approximately the same amount on each skewer for my husband. Drizzle skewered shrimp with EVOO (extra virgin olive oil - cold pressed of course) and sprinkle lightly with Ivah Rae’s House Seasoning (recipe to follow). If you are using a Panini press, be sure to add only the amount of shrimp on the skewers that will fit the length of the Panini grill plates.

Shrimp cooks very quickly. To prevent overcooking, take shrimp off the heat as soon as both sides begin turning an opaque pinky-white color. It is better to be a little underdone rather than overdone as the shrimp will continue to cook after you remove it from the heat. I prefer to cook my shrimp on the Panini press rather than the grill for two reasons. First of all, it grills both sides simultaneously (with those beautiful little black lines) and takes only about 2 minutes. Secondly, the temperature is controlled whereas a BBQ often has hot spots and flare ups. Panini Press - Invaluable - Love it!

Once the shrimp are cooked, set the skewers askew to the greens on a salad plate, drizzle with olive oil and then sprinkle a capful of Blackberry Ginger Balsamic Vinegar over each salad.

Couldn’t get much easier or faster! I chose my salad ingredients by using what I had handy. When I make any dish, I try to use as many colors as possible; not only for the beauty, but for health. Bright colored food = anti-oxidants. This is a good thing! It goes without saying (but I will say it anyway) consider also the textures you are combining as well as how the flavors will complement each other. Don’t be afraid to play with your food! Have you ever had candied garlic? It’s amazing. I also made a recipe for Jalapeno Cheesecake, which I will share at some point. Sometimes the most unusual combinations are the most exciting!

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Candied Pecans:
Nonstick vegetable oil spray
1/4 cup (packed) dark brown sugar
1 tablespoons olive oil
1 tablespoon balsamic vinegar
1 cup pecan halves
Sprinkle - dash or pinch of cayene pepper (how hot do you like it?)
Kosher salt

Preparation:  Spray sheet of foil with nonstick spray. Stir brown sugar, 1 tablespoon olive oil and 1 tablespoon vinegar in heavy medium skillet over medium heat until sugar melts and syrup bubbles, about 3 minutes. Mix in pecans. Stir until nuts are slightly darkened and the syrup has evenly coated the nuts. This should take approximately 6-7 minutes. However, once the pecans start to turn dark, remove them from the heat immediately. Once they are done, they are done! Anything more will burn them. One way to test is to drop a bit of syrup onto the prepared foil. If it hardens quickly and is shiny, the nuts are candied. Scoop nuts onto prepared foil. Use two forks to separate the nuts into a single layer. Then sprinkle with sugar, salt & chili powder before they cool. After they cool completely they syrup will turn into a hard coating. I store the candied pecans in a Ziploc baggie. Not sure how long they stay fresh as they never last very long in my pantry! (They're also good just to nibble on!)

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These candied pecans go well in sooooooo many things. One of my favorites is to chop them up and add them to Pasta Carbonara. The sweet and salty flavors mix great with the complex nutty flavor of the Parmigiano-Reggiano cheese, the only kind of parmesan I ever use. (It may cost more but you use less as the flavor is so much richer than inferior versions which can taste bitter and often have a hard rubber texture.) Speaking of texture - Pasta Carbonara with candied pecans is an amazing combo - - crunchy pecans, grainy Parmigiano-Reggiano, al dente noodles and chewy pancetta. Your taste buds will dance with glee!!! (I promise to post my recipe for that soon!)

- - -
Ivah Rae’s House Seasoning: (Makes approximately 3/4 cup)
1/4 c. Hot Shot Black & Red Pepper Season Blend (McCormick brand)
3 tablespoons of coarse kosher salt
3 tablespoons of onion powder
3 tablespoons of garlic powder
1 tablespoon of celery seed powder
1 tablespoon sweet paprika

Combine all the ingredients in a mixing bowl and stir well with a small wire whisk to combine. Store in an airtight glass jar for up to 3 - 4 months. Please note that a little goes a long way.

Variations:  Set aside as much house seasoning as needed for your specific dish then add one of the following:

For added smokiness add a sprinkle of ground cumin.

For added tartness add a sprinkle of dried lemon or orange zest.

For added sweetness add brown sugar to taste

The amounts of your additions will vary upon how much of the house seasoning you are working with to begin with. Don’t be afraid to play with your food! The great thing is the variations are as endless as your imagination! I use my house spice on meats, roasted veggies, in marinades, dry rubs, etc.

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LadyJayPee was right! Food Blogging Rocks!

Walking through blog-land

Today I figured out how to add photos to my blog-site. Baby steps.

Busy researching the gluten-free life. It is a little overwhelming how much there is to learn. Sticking to my friend the juicer for sustenance during the day and looking forward to when I have enough basic knowledge to venture into some creative cooking again. Meanwhile I have shrimp (raw, deveined, peeled and tail on) marinating in orange juice, Louisiana Hot Sauce, ginger and honey. I’ll make a large spinach salad with them after I grill them in my panini press. One of my favorite combos is grilled shrimp with avocado, mango, red capsicum, red onion and spinach. I usually marinate my shrimp in dark beer, Louisiana Hot Sauce and crushed, fresh garlic.

Louisiana Hot Sauce is a great staple to have around. It can add a wonderful kick but is surprisingly elusive. It enhances the flavor of the food you use it on without giving away its source. I like that in a food. One ingredient in a dish should never over-power the others. Like many artistic creations (characters in a book, instruments in an orchestra, actors in a play) each ingredient should have its own distinct role to play. And each role is just as important as the other in the final production.

It is 5 o’clock. Time to start dinner. What shall I add to my spinach and marinated shrimp salad? I guess I'll leave that up to what I find in my fridge and pantry! I love surprises!!!

Jumping Right In (After a year or so of pacing)

Enough blog-trepidation. Time to jump in and sink or swim (or float for awhile until I get a feel for the water). I don't know why I put off blogging for so long. I guess it's the way I approach anything new. That first step is a doozy so I justify my procrastination by telling myself I don't have enough time to take on a new project or I don't need the headache of wrapping my brain around something that I am ignorant about. Frustration is not my friend.

It is perfectionism that drives me and it is perfectionism that, at times, can hold me back.

Once I have tackled the 'first step' phase I tend to take off running with a whole-hearted enthusiasm, often missing important steps along the way. So here I am. My first blog entry on my first blog site, with the settings put on "private" until I find my feet.

What to blog about? My passions of course! Food and Fun! Where to start? Haven't a clue! For now I will simply write down my thoughts, eventually add photos and somewhere down the line I may end up with something worth sharing.

I love every aspect of food. The simplicity and the intircacies. I love experimenting with different flavors, using unusual combinations to create little symphonies in my mouth.

I recently found myself on a new mission - to search out food in its purest form. How do we know when food has not been ‘contaminated' by chemicals or industrial processing?

This past year after a major surgery, followed by a gastro-intestinal virus I caught while traveling abroad, I noticed increased difficulty with my body reacting adversely to certain foods. After a bit of research I believe I may be gluten sensitive or even possibly have Celiac's Disease. My doctor, a specialist in Internal Medicine is on maternity leave, so I will put off testing until her return. However her nurse suggested I cut gluten from my diet. If that doesn't help, I will also add dairy to the "do not ingest" list...I pray it doesn't come to that!

I am the type of person who moves into a new home and the first thing I do is set up all of the furniture and decor before I even unpack the toilet paper. My first instinct with this blogging is to delve head first into the graphics. However, per the advice of many seasoned bloggers I will squelch that urge and concentrate on content. Does this mean I can bring pictures in now? Pictures are content, right? And if a picture is worth a 1,000 words, then that's even better! Too bad I don't have any food to take a picture of just yet. Here, I'll see if I can figure out how to put a picture of myself in here. Give me a second. (Who am I talking to?)

Okay, I can't find anywhere that has an add photo option, so I will have to wait until I can talk with my dear friend, and avid foodie-blogger, LadyJayPee at Eating, Etc"...". You may notice, however, that I did what I said I wasn't going to do and at least got some color onto the page. Couldn't help myself. But much better, don't you think? Nothing wrong with black and white; just not when discussing such a vibrant topic as food. =)

Well, with this I will end my first posting. My husband is on his way home and dinner needs to be made. What's for dinner you ask? Spinach and Jarlsberg omelet with a side of asparagus roasted with rosemary and julienned Vidalia onion. My meals have been especially simple the past few days as I research what foods can and cannot be eaten in a GF (gluten-free) diet. In the beginning, I am avoiding all processed foods and even meat until I find out how to know where it came from and how it was raised. Living gluten-free is not as easy as I thought it would be. No more white bread, no big deal, right? Not even close. But we'll save that topic for another day. Who knows, gluten may not be the source of my ailments, but the way I figure it, eating food au natural is still a move in the right direction.