Weave a Thousand Flavors

Tired of Leftover Roast Bird? It's Chicken, Fennel & Sweet Potato Soup to the Rescue

How many times have you closed the refrigerator door to that half-eaten roasted chicken that you have been picking on all week?

Well, here's a soup that will have you waiting for that chook carcass in your fridge.

Just think rich stock flavored with fennel with the scent of anise, natural sweetness of sweet potatoes enhanced with the flavor of brown sugar and spiced with cinnamon and nutmeg? I hope that got you to sit up and take notice!

This is such a staple during the cooler months in our home and especially wonderful during busy days, cleaning days, 'I'm-bored-of-cooking-days' and 'I-am-soccer-mom-of-the-year' - days and  of course my favorite 'leave-me-curled-up on-the-couch-with-a-book' days.

So for what ever ails you or for no reason what so ever, just simply because the air is crisp and the trees are barren,  I hope you'll put this on your menu.

 

Smokin' NOT Hot 'POZOLE' ~ A Rich & Smoky Mexican Pork Stew with Chiles & Hominy Corn

To welcome the joy of a thick, rich steaming bowl of Pozole (pronounced po-zo-lay) in your life you'd have to get rid of one important presumption that,

Chiles are hot

In most of Asia this holds true. If a chilli ain't hot, why bother!

It's only when you've been accquainted with the Southwestern and Mexican chiles like Guajillo, Anjo, Chipotle & Casabel that the opposite holds true - these chiles are smoky, rich and complex not hot.

At the heart of a great Pozole is a dried chile paste which gives it a thick texture, vibrant color and unforgettable earthy aroma. Here I've used dried Guajillo peppers that have been soaked in boiling water, turned into a fine paste and added into the simmering stewed pork. To this add the incredibly flavorful kernels of Hominy corn and you have an exquisite Pozole.

Guajillo chiles (pronounced Gwaa-hillo) are the backbone of Mexican-style cooking lending their classic smoky, rich and complex flavors to any dish. Especially fantastic with pork, these chiles have a 'heat reading' of 6000 scoville units.

Hominy corn is dried maize kernels that are treated and are available in cans in Latino or Mexican grocery stores.

Where to buy dried Chiles?

I buy all my chiles at Penzeys Spices and can vouch for their quality but feel free to shop at your neigbourhood Mexican/Latino stores.

Thank goodness for my years in the Southwestern USA where I learned so much about Mexican and southwestern cuisines I hope you'll find comfort from a cold blustery evening in the welcoming bowl of Pozole.

Splendid in a Hurry : Tuscan Mussel & Clam Soup

"What's the point of living if you can't take a moment to smell the roses"?

So used to say the Nepali foreman on my job site in Singapore.

A lovely thought.

But right now, being at the helm of Holiday baking & kiddy concerts and class parties that seem to have taken over my existence, smelling the roses seems to be the farthest thing from my mind.

I am sure most of us women sometimes feel like the hamster on a ferris wheel where the endless rigors of the day take its toll. Days filled with picking up kids, dropping up kids, waiting during their activities, cooking, cleaning, shopping etc etc. Not to mention the demands of a full time  job with equally demanding & relentless people. And that's not even during the holidays!

Yes smelling roses is a distant notion indeed.

On such days, I take solace in a quick and elegant dinner. Something that forces me to take a deep breath, reminds me of fresh baked bread, cobblestone streets, azure waters and a bright golden sun. And few places in the world inspire a cook like Italy. And so with a handful of 'Oh so Tuscan' ingredients, a glass of wine and 15 minutes to spare, a dinner worth mention is created.

So I guess one man's roses, is another woman's soup.

Warm Squid Salad with Edamame and Bell Peppers

Most of us only ever consume calamari or squid in our favorite Italian restaurant and usually deep fried with a bowl of Marinara sauce on the side.

I have been guilty of this as much as the next person. These past few months however as I have been passing the tray of fresh squid in my Asian store there has been whispers of longing in my heart as I have scurried past the aisle.

Had I acted on these whispers in a timely fashion this post would have come to you a lot sooner. The final straw was when my boys this past week took the tongs in their hand, lifted up the beady eyed squid and gleefuly asked me to take some home.

Let me be honest, when it comes to food Mr. Hubby and I believe that since the boys are en route to becoming men, they must have a palete that grows with them and so they must be adventurous and open to food from all cultures.

It should therefore come as no surprise that at 6 months, the first solid food in the mouth of my older babe was Spanish Paella. And yet as adventurous as my boys are, the parent in me had an incling that the boys may be more enamored by the tenatales than the actual taste of these deep sea creatures.

Needless to say, I made a mental note to keep a side of whole grain toast  and jam for them - just in case. The idea of a warm salad was appealing to me because I heart the thought of quick stir-fried squid on a bed of crispy tender summer veggies.

The end result thankfully left us all speechless - in a good way.

Brrr.....Roasted Butternut Squash Curried Soup

  

We've just had our first snowfall - in  the fall. If that isn't occasion enough for soup, I don't know what is!

There are few things in my humble opinion that comes close to the joy of this roasted vegetable nestled with herbs emerging from a hot oven. And my love for butternut squash exceeds all apprehensions.

And speaking of which I refer to the slight apprehension that overcomes me each and everytime I have a Chef's knife poised over the hard skull of a butternut squash. Murmuring a string of prayers, kids safely tucked away into their rooms, I intensely focus on two thoughts -

1) Under all circumstances emerge from this with all ten fingers intact.

2) Overcome fear of said task by thinking of the warm, toe curling soup that awaits at the end of this tunnel.

The roasted glistening skin now tender and soft to touch with the succulent flesh almost saccharin sweet as the squash has released all its natural sweetness,  is a wonderful thing  to behold. And all of this goodness is only outdone by the addition of  some  madras curry powder, naturally sweet coconut milk and a scattering of plump raisins.

Now here I believe is a soup fit for a weeknight treat or any holiday meal. Like the  good ones this recipe is inspired by the best of the season and nature's bounty.

Low-falutin' Pot Roast ~ for them Yorkshire Puddings

Some days it's time to pull out low or no falutin' recipes, ones that can for most part fix themselves with minimal stirring, poking, prodding and fussing with guaranteed results in deliciousness.

And in my book events that fall in such a category are & not restricted to -

• BBC 's special showing of Agatha Christie movies that require an uninterrupted 2 hours of watching, thank you very much!
  
• Kids swim lessons that take forever
  
• Phonecalls that dump you into voicemail with elevator music where the hold times are is a 45 minutes and counting.
• Chuck roast that is on not only on sale but on bargain bonanza with buy one, get one free
  
• Rather than slaving on a hot stove, spend time racing through seasons of 'Prime Suspect ' starring Helen Mirren as DCI Tennison
  

And when it comes to low falutin' comfort food few things can complete with a good ole' pot roast. I consider this version high on my list because it pretty much uses stuff that we have handy in the freezer, fridge and pantry and also favors those ingredients that are on their last legs that we wouldn't dream of using in salads and such.

Sicilian Style Roasted Cauliflower Salad with Capers & Roasted Red Peppers

It's incredible what we retain in passing conversations. At no point growing up did my Mum and Grandma ever sit me down and say "Don't boil your cauliflower" and yet here I am with that understanding as clear as a bell that cauliflower and water and not necessarily the best of friends.

It's just that cauliflower gains nothing from boiling or the addition of water and in fact loses its nutrients in the process. Enter, roasting.

Now here is a cooking method I love - the cauliflower with just a touch of olive oil, salt and pepper, comes alive and releases its natural sweetness making this an oh so delicious vegetable.

So when I came across this Sicilian recipe, I fell in love with the fresh ingredients minus the boiling and then decided to tweak it some. Now did you really think I was going to follow a recipe to the T? Since when has that ever happened!

So here are my tweaks, out with boiling the caulis and in with roasting, out with vinegar and in with fresh lemon juice and zest. And since using black olives would be poor form to traditional oil cured olives which I had none off,  I decided to use golden raisins instead.  Also, I thought the roasted red peppers though not traditional add that wonderful (and much needed) burst of color.

And there you are - Sicilian Cauliflower Salad, only better!

Not quite Vichyssoise - A Cream of Leek, Fennel & Potato soup

 
If we were to serve  today's soup - Cream of leek, fennel & potato soup cold, then it  would be apt to call it Vichyssoise. But as it stands, since Vichyssoise literally translates  from French to 'the cold cream soup from Vichy', so that would not do at all. 

I adore bisque's & cream soups and would devour them every other day in the winter if it was not for the fact that they all have cream and that is not very good at all for my hips or my thighs or  my belly - well, you get the drift.

So I was particularly excited to make this soup today since leeks are in season of course but also because I stumbled upon a Vichyssoise recipe in the Australian Women's Weekly that uses only 1/4 cup of cream. So I took the  recipe and tinkered with it - a little more leeks, a little less potatoes , a little more fennel & voila - we have dinner!

The results are heartily satisfying so be quick & try this while those leeks are still in season. 

 

The main ingredients in this soup are fresh fennel, leeks, garlic cloves,  & potatoes. In addition add some cream and chopped chives, some chopped fronds of fennel (the leafy bits that look like dill), employ the services of a blender and you're nearly there.

Prepare the ingredients before you begin at the stove -

Leeks -  Cut the leeks at the point where the leaves turn dark green & discard the leaves. Slice the leeks in half, cut & discard root tip and roughly chop.

Potatoes - Peel, wash and dice.

Fennel - Separate bulb from leaves. Discard all but 4-5 sprigs of fennel fronds. Halve the bulb and slice.

Garlic - Peel cloves and slice.

Chives - Chop with kitchen shears to make 1/4 cup

Fennel fronds - Chop to make 1/2 tbs

 

On medium heat, in a heavy bottomed saute pan, melt butter. As soon as it melts, add the leeks, fennel & garlic. Saute for 2-3 minutes till the leeks soften.

 

Add the potatoes and saute for approx 5 minutes till the leeks begin to slightly brown.

 

Add the chicken stock. Since I was out of stock I added water with 1/2 tbs chicken bouillon powder.

Bring to a simmer - this may take as long as 10-15 minutes. Cover with a lid keeping the heat on medium all this while. Simmer for 30 minutes. Take off heat.

  

Spoon the solids into a blender with a glass jar.

Cook's Note - If you are using one with a plastic jar wait till the soup cools or the jar may crack due to heat.

Sieve the solids the bottom of the pan into the blender making sure you have all of the leeks etc and set the stock aside.  Blend for 4-5 seconds until a thick smooth puree is formed.

 

Return back to the pan on medium heat and add the stock. Stir till well blended. Add the chopped chives, chopped fennel fronds, salt & cream. Stir till well blended. Do not bring to boil, just heat the soup.

Taste & adjust salt.

Plate in individual soup bowls or in a large soup tureen. Serve warm with slices of artisan French or Italian bread and soft butter.

The creamy texture of the soup with the hint of garlic & onion flavors was quite lovely. Fortunately it was lapped up by the kids as well & they merrily dunked their bread in the soup. I was too busy trying not to make  slurpy noises as I lapped up my soup!

Though it was such a simple meal it was just what was needed to warm us on this cold winters night.

 

Recipe for

CREAM OF LEEK, FENNEL & POTATO SOUP

Serves 4

Preparation time - 10 minutes

Cooking time -  approx 25 minutes

Shopping list -

 

3 large leeks

1 fresh fennel

 2 medium potatoes

2 garlic cloves

fresh chives (enough to make 1/4 cup, chopped)

6 cups chicken stock

1/4 cup heavy cream

2 tbs butter

3/4 tsp salt

Preparation-

Leeks -  Cut the leeks at the point where the leaves turn dark green & discard the leaves. Slice the leeks in half, cut & discard root tip and roughly chop.

Potatoes - Peel and dice

Fennel bulb - Separate bulb from leaves. Discard all but 4-5 sprigs of fennel fronds. Halve the bulb and slice.

Garlic - Peel and slice

Chives - Chop with kitchen shears to make 1/4 cup

Fennel fronds - Chop to make 1/2 tbs

  

Cooking method -

On medium heat, in a heavy bottomed saute pan, melt butter. As soon as it melts, add the leeks, fennel & garlic. Saute for 2-3 minutes till the leeks soften.

Add the potatoes and saute for approx 5 minutes till the leeks begin to slightly brown.

Add the chicken stock.

Bring to a simmer - this may take as long as 10-15 minutes. Cover with a lid keeping the heat on medium all this while. Simmer for 30 minutes. Take off heat.

Spoon the solids into a blender with a glass jar.

Sieve the solids the bottom of the pan into the blender making sure you have all of the leeks etc and set the stock aside.  Blend for 4-5 seconds until a thick smooth puree is formed.

Return back to the pan on medium heat and add the stock. Stir till well blended. Add the chopped chives, chopped fennel fronds, salt & cream. Stir till well blended. Do not bring to boil, just heat the soup.

Taste & adjust salt.

 

 

Enjoy!

 

Chilled Pea & Mint Soup with Goat Cheese & Crushed Pink Peppercorns

I never forget a great meal & great service or a terrible meal & terrible service. It's a blessing and a curse.

It should therefore come as no surprise that somewhere in the far recesses of my mind, locked away is the memory of  a wonderful Pea & mint soup that I had eaten several years ago in a French Bistro  in Alexandria, Virginia.

Le Gaulois on King Street will always be one of my favorite French restaurants. Alas! The the deep recession of 2009 took it's toll and the restaurant forever closed it's doors. It seems just like yesterday that we'd call at about 7.00pm (after work) on a weeknight)  and let them know we're hitting the road and we'd be there in about 2-1/2 hours - seating by 10.00pm, right next to Chef's table.

Good times, these!

Among other things like their Lobster with Almonds, I adored their pea and mint soup but have never made it at home. Lately, however I have been haunted by it's flavor and though I have been dodging its making with one excuse or the other, 6 weeks later there's nothing left to be done but fix it.

I did however want to give a bit of a summery twist. 

This took form of not only chilling it but adding to it 2 of my very favorite ingredients - fresh goat cheese and pink peppercorns.

Do not do these lovelies the dishonor of comparing them to their harsher more pungent brothers.  

These have a delicate fragrance and a sweet, spicy flavor akin to mild citrus and sweet berries.

Their lovely rose hue add not only a wonderful dash of color but just a sprinkle of these crushed, elevate the flavor of a dish tremendously.

Where can you find these? At a specialty spice store on online stores  like Penzey's spices or Marx foods. I have also seen these at gourmet kitchen stores. and though a wee bit pricey, a little goes a long way.

There are many ways to unnecessarily complicate this soup - Chef's add everything from cream, celery to potatoes. In my humble opinion, none of that is required. The simplicity of the ingredients are enough for a wonderful burst of flavor.

 

Quick & Easy Summer Watermelon & Honeydew Melon Salad

 
 
I love watermelons. Actually I love melons - period!

And as the summer temperatures continue to rise, these delicious globes find their way more and more frequently to our table. However once in a while, its nice to find a way to dress it up a bit.

So when friends were popping in for a quick bite I decided to do a good ole' melon salad dressed up like prom queen - elegant & pretty. And how better to do that than with herbs, mint & honey?

Make this part of your summer potlucks will ya!

 

Southwestern Chili - A Spicy Stew with a variety of Meats, Chiles, Beer & Black Beans

 
I had never tasted Chili till I landed on the shores of the United States. My first introduction to this dish was on an episode of the 'Bill Cosby Show' where he makes Chili in this humongous stockpot and forbids anyone from opening the lid or sniffing into the pot. On this episode Bill Cosby states that secret to making great Chili is hours of cooking. Not knowing any better I believed him. I have since added a bit of a twist  of my own - that, coming up later.

Once I joined 'corporate America', it was impossible to dodge the annual Chili Cook-Offs and I began pottering around with this recipe & that. And though for many years I made a decent Chili by no means would I call it a great Chili and we'd often devour bowls of it on many a snowy cold nights with an equally mediocre corn bread.

Then inspiration struck out of the blue and quite unexpectedly as it often does. I was reading an article about Mark Miller - for those of you have been following the blog, you know that he is a source of great inspiration to me when it comes to Mexican & Southwestern cuisines & I admire the man immensely for his many contributions. Well, there was a mention of how he created a signature Chili at the Coyote Cafe using venison meat . And that fueled in me a desire to make a Chili using a variety of meats  &  Chiles.

Having taken an interest in southwestern cooking, I have been reading more and more about Chiles and if there is one thing I am learning is that unlike Indian cooking where chillies are used for heat, Mexican and New Mexico Chiles are used not only for heat but for there incredible smoky flavors & scents that is characteristic in good southwestern cooking.

I must thank the state of Virginia & 'Pesky Pete' for the use of beer in my recipe. I used to work with this guy and if you know Virginians then you know that most of the men here take great pride in their meat, their beer & their chili. Now let me tell you, I like 'Pesky Pete'- he was and I'm sure is still a nice guy. Except that he often spoke with great conviction about things he knew very little about.

For example one day, he started arguing with me about Gandhi - now most people would probably stop a second & think - wait a minute this girl's an Indian so maybe she does know a wee bit more about Gandhi than I do - not 'Pesky Pete' he began arguing with me that Gandhi's first name is 'Mahatma' - Between laughter, exasperation & anger I tried to convince him that 'Mahatma' was the title given to Gandhi which mean 'Great Soul - entomology of the word - Maha - Great, atma - soul hence 'Great soul' but his real name was Mohandas Karamchand Gandhi.

The guy wasn't buying it! Which is why I call him 'Pesky Pete'. Now 'Pesky Pete' may not know his Gandhi but he sure knows his Chili and it was he who told me to start cooking my Chili in beer & beef stock. So for that, I will always be eternally grateful to him. Also the addition of black beans instead of pinto or kidney gives this Chili that unique southwestern flair.

With such great inspirations, I must confess that I now make a darn good Chili and won an award at a Chili Cook-Off at my husband's firm...yea!!!! (please picture me gleefully  clapping my hands together like a little girl in pig tails)

So here goes - Southwestern Chili : Warning -  Not for those souls who define 'spicy' as a dash of pepper! Now, I don't consider this Chili hot but lets just say - it has a spine!

 

Spinach & Berries Salad with Strawberry, Orange & Ginger Vinaigrette

If it has berries, we'll eat! That's pretty much the mantra around here and I'm squeezing it for all it's worth this summer.

Besides the fact that these summer delights are loaded with antioxidants and low on the glycemic chart (don't you just love it when I talk health dirty) they taste so darn  juicy and delicious that I'm adding them to everything.

What I also love about it is that once I add these lovelies to a salad, they add that chunk of sweetness into every bite so even something as mundane as a spinach salad springs to life - think Singing in the Rain! yup the one with Gene Kelly and Debbie Reynolds.

But today I am even more pleased with myself because the stuff I threw together in the blender to make the dressing was so delicious that I kept thinking - we're having our salad with a smoothie!

Seriously ~ give this a go this summer (before the berries disappear). It won't disappoint!

Mixed Greens with Grapes, Goat Cheese, Candied Pecans & Balsamic Vinaigrette

 If someone told me 5 years ago that some of my favorite foods would one day be salads, I'd have given them a look reserved for screaming children in fine dining restaurants. Because the person I was then, I would never have chosen to eat a salad.

So when I tell you that this is one of my all time favorites, you'd better believe it!

The crowning jewel of this salad are these lovely homemade candies pecans!

I tend to gravitate towards salads with fresh cheeses, nuts, dry fruits and fresh fruits all nestled in fresh greens. I suppose I make an extra effort to make good salads because I want to eat them in plentiful not because I have to but because I want to.

My choice towards healthier foods has been gradual and a result of self education.  It's amazing how much of that you do once you hit your mid-thirties, non?

I try to stay away from mayonnaisy salads because they're so old school that I find them boring. Don't get me wrong nothing beats a good mayonnaisy potato salad once in a while with finger lickin' barbecue or good ole' southern fried chicken but its not a staple on our dinner table.

As the summer rolls in, one of the things I always keep handy is a week's worth of homemade candied pecans. You can do these with walnut as well but I do think there is something really special about candied pecans in particular.

Roasted Apple, Brie & Thyme Soup

This soup is so Gordon Ramsay.

If you are a fan of Kitchen Nightmares like I am then you probably know that when Ramsay (between his bouts of cussing ) wants to give an arrogant, misguided and pompous chef who is basking in the bright light of his ego, a kick on the ass, he literally blind folds the Chef and makes him drink purees of food combinations that he has been serving his customers, just so he can realize how nasty some the stuff tastes.

Like this one episode set in Spain where he made the Chef drink shots of shrimp & chocolate smoothies and chicken and banana smoothies because that was what the chef was serving on the menu. Needles to say...nasty!

Which is why this soup reminds me so much of Gordon Ramsay - but in a good way! 

Easy Breezy Summery Pleasey - Watermelon, Walnut & Goat Cheese Salad

As the temperatures rise in the 3 digits, I find I am on some kind of watermelon rush.

Or maybe its just that the globes are ginormous and by the time we get to the other half, no one wants to eat the chopped up fruit every single day and I have to think up ways to dress it up  so everyone will gobble it up - no questions asked!

When such an event occurs as it invariably does, I can't think of a finer salad to serve. By nature, I am partial to fruits in a salad. Now, pile some nuts on and I am in heaven and will eat a salad every single meal with ne'er a peep (except when lamb or a juicy steak shows up...sorry...can't convert us carnivores)

It is also marvelous with a stacked up sandwich like the one I posted that other day - A Turkey, avocado, goat cheese  & radish sandwich on a wholegrain loaf bread. 

Healthy Never Tasted So Good! A Turkey, Avocado, Goat Cheese Sandwich on Wholegrain Loaf Bread

Dear friends ~ A reminder : 'Make Your Wish' Emile Henry giveaway ends on Tuesday, June 15th. If you haven't yet participated, please click giveaway and scroll down to the end of the post for details.

Most days I do my best channeling Michelle Obama's arms as I do my daily grunt work at water aerobics. And though the chances of me actually achieving those arms are about as high as me being sent on the next NASA space shuttle, I do try.

So when the urge to be uber healthy at dinner hits, I promptly set out for my local farmer's market for fresh produce and all of Nature's goodness in homage to the Gods that bestow such physical perfection as are those arms.

With summer here, I have no reason not to splurge on seasonal delights because though I don't invest in agro based magazines or read the farmer's almanac, my basic level of common sense makes a case for eating seasonal, local & fresh - considering Nature is cyclical, I have a reason to believe that if  we eat what grows seasonally, chances are we are eating less of the other stuff they put in food that makes it glow, bulge and generally look mutant.

What I love about this sandwich is that it needs no additional butter, mayonnaise or olive oil because the ripe avocado does a great job providing the natural, good for us, fats.

 

 The main ingredients for this sandwich are - wholegrain loaf bread (don't skimp & buy the cheap stuff), sliced turkey breast, ripe avocado, alfalfa sprouts, bunch radishes & fresh goat cheese.

 

Preheat the oven to broil or use a toaster oven.

Because of the dense rough texture of the bread  prefer it very lightly toasted but this is a personal preference.

Prepare the ingredients - 

 

Bread loaf - Cut just of shy of 1/2" thick slices. Place on baking tray. If you want it just lightly toasted like I do then place in the oven for 10 minutes.

If you want it toasted to a golden brown, place under broiler (gas broiler) in the bottom of your oven and watch every 5 minutes till reached desired toastiness.

Cook's  Note - Make sure you keep the bread in the order of they were cut so the sandwich tops and bottom more or less fit together when you use them.

 

Radishes - Discard the green leafy tops. Cut away the tips. Using the thinnest setting on a mandolin slice the radishes nearly transparent. BTW, if you are in the market for a mandolin, the Kyocera mandolin which is the one I use works like a dream.

Avocado - Halve. Discard the seed. Use a dinner spoon to scoop out the avocado half intact. Cut into thin slices.

Divide all the ingredients into 8 parts before you begin assembling the sandwiches. (since these are triple deckers)

 

On the toasted bread slice place 2-3 avocado slices.

   

Place 2 turkey slices directly over the avocado. Spread about 2-3 tbs of alfalfa sprouts over the turkey. Spread the radish slices over the alfalfa.

 

Sprinkle crumbled goat cheese over the radishes. Press down gently the next bread slice over the cheese.

 

Continue the layers with the avocado slices, turkey, alfalfa sprouts, radishes & goat cheese.

Press down the final  bread slice.

Finish assembling all the sandwiches in this manner.

 

 

 

 

Just before serving, hold the sandwich together and cut with a serrated bread knife. 

Serve immediately.

Doesn't that look delicious? And it's actually good for us!

The texture of the bread is incredible with the smoothness of the avocado and the delicate flavors of the turkey. The radishes and alfalfa add just the right touch of spice to the sandwich.

The avocado with its creamy texture more than makes up for the lack of mayonnaise or butter in the sandwich and adds so much more by way of flavor.

Wonderful with the Watermelon, Walnut & Goat Cheese salad on the side. The post for which follows.

I hope you enjoy a bite of this, this summer!

Fennel & Tangerine Salad with Asian Style Salmon Ceviche

The Gods of blogging have been aloof today.

This is my third attempt to write this post because the first two times I lost all my writing. Mr. Hubby of course has no sympathy with me on such 'techy' matters because he thinks I have a lazy index finger that simply won't click on 'save'. Mr. Hubby you see, never seems  to have any such issues, ever...Ugh... In fact, he and his computer are always in perfect sync!

Do you have any idea how frustrating that is for me?

Now that I've vented, I should get back to main point here and that is that perhaps I should completely stop planning my meals. I mean on days such as this it seems I'm better off just fixing meals based on impromptu refrigerator raids.

I've been off to a late start this morning. In fact when the noonish hour rolled in I was still in my jammies cuddled on the couch with a book. But no amount of literary bliss was going to feed the three hungry mouths, one of which is my own. And so it is that I grudgingly waddled to the refrigerator and since leftovers were meager pickings the only thing left to do was to shake the fridge tree per se and see what falls out.

Just so happens I was delighted to see the fresh salmon that I had purchased the earlier evening along with a bulb of fresh fennel, tangerines and some rather lonely olives in my Rubbermaid container.

Its been a warm day today and so I thought of fixing some ceviche but no tomatoes at hand. Did that stop me? Heck no! Because the whole concept behind ceviche is allowing the enzyme & acidity of the tomatoes & citrus to work & 'chemically cook' the fish. The same can be said for oranges & honestly I'd much rather on this particular occasion go for the sweet flavor of the tangerines over the tartness of the tomatoes.

To that,  add the makings of a tangy Asian style dressing and a devilishly delicious plot is afoot!

The main ingredients for today's impromptu creation are - fresh fennel bulb, honey tangerines, lemon, black olives, fresh cilantro, Thai red chilly, serrano chile, lemon, green onion,  skinless fresh Atlantic salmon of course, soy sauce, olive oil, garlic cloves, sesame oil, sugar, salt & freshly ground black pepper.

Pull out the mandolin slicer.

 

 

 Prepare the ingredients -

  

Fennel - Cut away the stalks and root & leave only bulb. Halve & using a mandolin on its second thinnest setting, slice the fennel halves. Go slow & be very careful of your fingers as you get towards the last bits. Set aside. Also reserve a few fronds for garnish.

  

Honey tangerines - Cut off the top and bottom & holding a very sharp paring knife run from top to bottom along the shape of the tangerine to completely take off the skin & pith.

Cut into cross-sections, 1/4" thick. Pick out the seeds as they come within reach as you keep cutting all the way to the bottom. Place the orange circles with the fennel in a mixing bowl. Place in the refrigerator to chill.

Juice 2  honey tangerines & set aside the juice.

Lemon - Juice 1/2 a lemon & set the juice aside

      

Serrano chile - Cut off the top & discard. Have. Set aside one half for future use. Thinly slice into lengths & then finely chop.

Thai red chilly - Cut off the top & discard. Cut into thin circles & set aside with the other chile.

 

Green onion - Cut off the root tip & discard. Slice lengthwise & finely slice at a diagonal. Use white & light green parts but not the green leaves.

Cilantro - Separate leaves & finely chop

Garlic cloves - Peel & finely chop

Black olives - Halve & set aside.

Salmon - Place on a plate & into the freezer for 10-15 minutes to chill.

Dressing -

 

Place the tangerine & lemon juice in a bowl. To this add olive oil, sesame oil, soy sauce, sugar, salt & pepper. Taste and adjust seasonings. Set aside 3 tbs of this for the fennel & orange salad as dressing.

To the remaining dressing add the chopped chillies, chopped garlic, chopped onions & cilantro. Stir. Use this as the marinade for the salmon.

   

Remove the chilled salmon from the freezer. Use a very sharp chef's knife or slicer & cut into 1/8" thick slices along the grain.

 

Place the salmon slices on a plate in a single layer. Pour the marinade all over the fish & refrigerate for 45 minutes to an hour.

 

Just before serving, remove the fennel & orange salad from the refrigerator & lightly toss with the salad dressing.

To assemble, place the salad at the bottom of the plate & place folded layers of salmon on the top. Pour some of the marinade from the ceviche onto the salmon. Place some of the  onion-cilantro mixture on top.

The flavors of the sesame soy salad dressing pairs really well with the anise flavors in the fennel. The slightly pungent tart flavors of the black olives balance the sweetness from the tangerines really well.

The salmon with the sweet & citrus flavors from the orange segments, the marinade with its rich flavors from the garlic, fresh ingredients & sesame oil, the heat from the chillies come together in a harmony that is truly outstanding.

 

This couldn't turn out better even if it was planned and carefully worked out in advance. This is such a wonderful, light & easy to put together salad that is a perfect introduction to spring as the scent of orange blossoms & flowers fill the air!

 

 

 

Recipe for

Fennel & Tangerine Salad topped with Asian Style Salmon Ceviche

Preparation time - 20 minutes

Chilling time - 45 minutes - 1 hour

Serves 4

1 lb fresh skinless Atlantic salmon

1 bulb fresh fennel

4 honey tangerines

1/2 lemon

4 black olives

1 tbs olive oil

1 tsp sesame oil

2 garlic cloves

4-5 sprigs cilantro

2 green onions

1/2 Serrano chile

1 Thai red chilly

1/2 tsp sugar

1/4 tsp salt

1/4 tsp ground black pepper

Fresh cracked black pepper on top

Preparation - 

Fennel - Cut away the stalks and root & leave only bulb. Halve & using a mandolin on its second thinnest setting, slice the fennel halves. Go slow & be very careful of your fingers as you get towards the last bits. Set aside. Also reserve a few fronds for garnish.

Honey tangerines slices - Cut off the top and bottom & holding a very sharp paring knife run from top to bottom along the shape of the tangerine to completely take off the skin & pith.

Cut into cross-sections, 1/4" thick. Pick out the seeds as they come within reach as you keep cutting all the way to the bottom. Place the orange circles with the fennel in a mixing bowl. Place in the refrigerator to chill.

Honey tangerines juice - Juice 2  honey tangerines & set aside the juice.

Lemon - Juice 1/2 a lemon & set aside.

Serrano chile - Cut off the top & discard. Have. Set aside one half for future use. Thinly slice into lengths & then finely chop.

Thai red chilly - Cut off the top & discard. Cut into thin circles & set aside with the other chile.

Green onion - Cut off the root tip & discard. Slice lengthwise & finely slice at a diagonal. Use white & light green parts but not the green leaves.

Garlic cloves - Peel & finely chop cloves. Discard skin.

Cilantro - Separate leaves & finely chop

Black olives - Halve & set aside.

Salmon - Place on a plate & into the freezer for 10-15 minutes to chill. After which place on a plate & into the freezer for 10-15 minutes to chill.Use a very sharp chef's knife or slicer & cut into 1/8" thick slices along the grain.

Dressing -  Place the tangerine & lemon juice in a bowl. To this add olive oil, sesame oil, soy sauce, sugar, salt & pepper. Taste and adjust seasonings. Set aside 3 tbs of this for the fennel & orange salad as dressing.

To the remaining dressing add the chopped chillies, chopped garlic, chopped onions & cilantro. Stir. Use this as the marinade for the salmon.

Salad -  

Place the salmon slices on a plate in a single layer. Pour the marinade all over the fish & refrigerate for 45 minutes to an hour.

Just before serving, remove the fennel & orange salad from the refrigerator & lightly toss with the salad dressing.

To assemble, place the salad at the bottom of the plate & place folded layers of salmon on the top. Pour some of the marinade from the ceviche onto the salmon. Place some of the  onion-cilantro mixture on top. You can serve the extra marinade on the side if you wish.

Enjoy chilled!

Fusion Cobb Salad

 Tandoori Chicken tenderloins served on a bed of fresh lettuce, herbs & vegetables, tossed with a ginger-honey dressing & finished with raisins & tortilla crisps

It's spring & there's nothing funny about that where I'm concerned! I have yet to shed the 7 lbs I have put on from Christmas...from Christmas, you hear me? I want to scream. It's Easter next week and I'm still stuck with Christmas weight! Ugh....

So when I first began finalizing plans for dinner tonight, it had to be a salad and before I entered the kitchen, I had every intention of preparing  a classic Cobb salad.

Somewhere along the way, once I opened the refrigerator door, I was seduced by the variety of herbs & fresh produce in my refrigerator (other than those called for Cobb's salad) a half finished container of plain yogurt, a lonesome tortilla in its bag & the scant golden raisins waiting to be used. And very soon plans drifted from traditional Cobb salad to what can only be called a Fusion Cobb salad.

There is some irony to the fact that Robert Cobb himself invented the salad back in the 1930's in California in a similar fashion, using items he had found in the refrigerator at his restaurant - The Brown Derby. So it gives me some comfort that since there was method to his madness,  perhaps such will also be the case in mine!

The recipe can be categorized into 5 sections -

• Tandoori Chicken & its marinade
  
• Dressing 
• Salad
• Garnishes & tortilla Crisps
• Assembly

Chicken -

  

In the container of a mini chopper or blender gather together ingredients for the chicken marinade - yogurt, cilantro, mint, roughly chopped ginger, peeled garlic cloves, cumin seeds, turmeric powder, red chilly powder, cream & salt. Pulverize to a  paste.

Pour into a dish (not metal) with the defrosted chicken tenderloins & marinate for  anywhere from 1-4 hours. Longer the better. Set aside.

 

Dressing - In a cleaned out bowl of the mini-chopper or blender, add the juice of freshly squeezed lemon, grated ginger, olive oil, honey, sugar if you're using, chopped mint leaves, crushed garlic, chopped 'Thai' red chilly & salt.

Pulverize until it is completely blended to a fine, smooth consistency. Refrigerate till ready to use. 

Salad-  Begin preparations approx 45 minutes to an hour before serving time.

Prepare all ingredients for the salad - hearts of romaine lettuce, fresh cilantro, mint, red bell pepper, black olives, avocado, red onion, tomatoes & cucumber.

Hearts of romaine lettuce - Wash, discard any brown or discolored leaves. Tear with hand or kitchen  shears to approx 1" bite size pieces.

Place in a large mixing bowl lined with kitchen paper towels.  

Using a kitchen paper towel pat dry the lettuce to remove as much moisture as possible. Place in the refrigerator to chill while you prepare the other ingredients.

 

Avocado -  Cut an avocado into half. Retain the other half with the seed, in the refrigerator.  Score the avocado with a knife in a criss-cross fashion. Do not cut into the skin.

Turn the avocado inside-out so the fleshy square come away from the skin. Set aside on a large platter.

 

Herbs & olives -  Wash & finely chop the mint & cilantro. Halve the black olives & set aside on the platter with the avocados.

Vegetables - 

 Red onion - Peel & finely slice in semi-circles

Tomatoes - Wash & dice

Cucumber - Peel leaving alternate strips intact (for looks), cut lengthwise & cut into 1/4" semi-circles.

Gather all the vegetables on the platter.  Refrigerate till further use. 

 

 

Chicken -  If using the oven, turn the oven to 'broil' setting. If using a gas grill or charcoal grill, heat to medium-high.

Remove the chicken from the marinade. Discard excess marinade.

In the broiler pan, place the tenderloins on a baking stone or parchment lined baking tray (sprayed with non-stick spray) & cook the tenderloins for about 8-9 minutes or until cooked. Baste with 'ghee' or olive oil. Grill for another 8-9 minutes. Baste with olive oil or ghee & set aside.

Cook until no longer pink but do not overcook or they will dry out.

If using the gas or charcoal grill, grill the tenderloins until golden brown and cooked through about 6-7 minutes on each side. Remove from the grill or broiler pan and let rest for 10 minutes.

Tortilla Crisps -

 

Use any tortilla you have at hand or buy the kind you would use later on for wraps etc.  The one I had on hand was a honey wheat tortilla. It is a little stale so it is  perfect for the tortilla crisps.

Using a serrated bread knife, cut the tortilla in half. Overlap the edges & cut into radial shapes like pizza triangles. Heat olive oil in a small pan & heat on medium heat till  hot but not fuming.

 

Add one tortilla triangle at a time & fry till to a lovely golden brown. 

Assembly- 

 

Remove the lettuce from the refrigerator. Discard the kitchen paper towels. Add all the herbs & vegetables. Add half the dressing & toss.

Cook's Note - I would serve the extra dressing on the side. Nothing worse than having way  too much dressing to begin with. This way everyone can help themselves to more at the table.

Sprinkle the garnishes - the raisins & crumbled aged cheddar cheese. Mound the Chicken tenderloins over the salad & serve with the tortilla crisps.

This salad can  best be described as a palimpsest of flavors. The zesty tang in the lemon dressing carries a hint of sweetness throughout, while the ginger & minty aromas amp up the flavors in the salad. The raisins add a touch of whimsy & sweeten the palette most unexpectedly.

The chicken with its moist tender flesh is an explosion of flavors with the cumin, spices  & yogurt set against the refreshing canvas of the salad.

A perfect, light dinner with the tortilla crisps adding just the right touch of crunch!

Recipe for

Fusion Cobb Salad ~ Tandoori Chicken tenderloins served on a bed of fresh lettuce, herbs & vegetables, tossed with a ginger-honey dressing & finished with raisins & tortilla crisps

Preparation time - 40 minutes

Cooking time - 20 minutes

Serves 4

Shopping list - 

8-12 chicken tenderloins (1 packet)

Marinade -

1/2 cup plain yogurt

1" fresh  ginger root

1/4 cup fresh mint leaves

1/2 cup fresh cilantro

1 tsp salt

1/2 tsp turmeric powder

1/2 tsp red chilly powder

1 tsp cumin seeds

1 tbs heavy cream

2 tbs lemon juice

3 cloves garlic

Salad -

1 - 1/2 bundles hearts of romaine lettuce (6-8 cups torn leaves)

3 Roma tomatoes

1/2 ripe avocado

1/2 red bell pepper

1/2 red onion

1/2 cup fresh cilantro

1/4 cup fresh mint leaves

1/2 cup fresh cilantro

8 black olives

1 English cucumber (1 cup sliced)

Dressing -

1/4 cup+ 1 tbs olive oil

1/4 cup lemon juice

3  garlic cloves

1-1/2" fresh ginger root

1 'Thai' red chilly

1/8 cup fresh mint leaves

1 tbs honey

1/2 tsp powdered sugar (optional)

1/4 tsp salt

Garnish-

1 large tortilla

1/4 cup golden raisins

1 oz aged cheddar cheese, crumbled

1/2 cup for deep-frying

Preparation

Garlic Cloves - Peel & crush. Discard skin

Ginger -  Scrape skin off with a knife. Roughly chop " piece for marinade. Grate 1-1/2" ginger for dressing (to make 3 tsp)

Chicken & Marinade-  In the container of a mini chopper or blender gather together ingredients for the marinade - yogurt, cilantro (for marinade only), mint (for marinade only), roughly chopped ginger, 3 crushed garlic cloves, cumin seeds, turmeric powder, red chilly powder, cream & salt.  Pulverize to a  paste.

Pour into a dish (not metal) with the defrosted chicken tenderloins & marinate for 1-4 hours. Set aside. Longer the batter.

Thai red chilly - Finely chop. Set aside. Wash hands thoroughly with soap & water to get rid of chilly oils.

Mint (for Dressing) -  Wash & roughly chop.

Dressing - In a cleaned out bowl of the mini-chopper or blender, add freshly squeezed lemon juice, grated ginger, olive oil, honey, sugar, chopped mint leaves, crushed garlic, chopped 'Thai' red chilly & salt. Pulverize until to a fine, smooth consistency. Refrigerate till ready to use.

Salad -

Hearts of romaine lettuce - Wash, discard any brown or discolored leaves. Tear with hand or kitchen  shears to approx 1" bite size pieces. Place in a large mixing bowl lined with kitchen paper towels. Using a kitchen paper towel pat dry the lettuce to remove as much moisture as possible. Place in the refrigerator to chill while you prepare the other ingredients.

Avocado - Cut an avocado into half. Retain the other half with the seed, in the refrigerator.  Score the avocado with a knife in a criss-cross fashion. Do not cut into the skin.  Turn inside out to separate avocado fruit from skin. Set aside on a large platter.

Red onion - Peel & finely slice in semi-circles

Tomatoes - Wash & dice

Olives - Remove from liquid & halve (lengthwise)

Cucumber - Peel leaving alternate strips intact (for looks), cut lengthwise & cut into 1/4" semi-circles. 

Mint  & Cilantro (for Salad) -  Wash & finely chop.

Gather all the vegetables on the platter.  Refrigerate till further use. 

Cooking Method -

Chicken -  If using the oven, turn the oven to 'broil' setting. If using a gas grill or charcoal grill, heat to medium-high.

Remove the chicken from the marinade. Discard excess marinade.

 In the broiler pan, place the tenderloins on a baking stone or parchment lined baking tray (sprayed with non-stick spray) & cook the tenderloins for 8-9  minutes. Baste with 'ghee' or olive oil. Grill for another 8-9 minutes. Baste with olive oil or ghee & set aside.

If using the gas or charcoal grill, grill the tenderloins until golden brown and cooked through about 6-7 minutes on each side.

Remove from the grill or broiler pan and let rest for 10 minutes.

Tortilla Crisps - Using a serrated bread knife, cut the tortilla in half. Overlap the edges & cut into radial shapes like pizza triangles.

Heat olive oil in a small pan & heat on medium heat till  hot but not fuming. Add one tortilla triangle at a time & fry till to a lovely golden brown. 

Assembly- 

Remove the lettuce from the refrigerator. Discard the kitchen paper towels. Add all the herbs & vegetables. Add half the dressing & toss. Serve remaining dressing table side.

Sprinkle the garnishes - the raisins & crumpled aged cheddar cheese. Mound the Chicken tenderloins over the salad & serve with the tortilla crisps.

Enjoy!

Nourishing Wonton Soup with Bok Choy, Shiitake & Enoki Mushrooms

A great soup begins with a great stock. This is even more true for clear soups because the basic flavor of the soup is the flavor of the stock. And there yet is another element that separates a great wonton soup from its lesser brethren - the wontons and importantly the thickness of the wonton wrapper. The thicker the wonton wrapper and you are basically eating a lump of boiled dough.

Here is a classic example, try ordering wonton soup at one of the endless Sino-American joints that grace our neighborhoods - most likely you'll find a very thick sheet of wonton wrapper with minimal filling floating around in a clear soup with zero embellishments.

Now order it at an authentic Chinese restaurant and see the difference.

When a wonton is prepared in a paper thin wonton wrapping and stuffed with a subtle flavorful filling that melts in your mouth,  the minute you bite into it - then my friend  you are experiencing a great wonton soup. And the soup base is full of flavor with vegetables & mushrooms - Oh its good stuff!

By the way, know how Mr. Hubby & I tell an authentic Chinese restaurant from a Sino-American one? When we walk in and see that it is filled with Asians, we know we're in the right place but when the restaurant has more Caucasians than Asians, we walk right out! Sadly, the same does not hold true for Indian restaurants..LOL!

Anyway, needless to say Wonton soup is one of my all time favorite soups and its really interesting to note that some of the literal translations of wonton soup in Mandarin & Cantonese are -

Irregularly shaped dumpling (Mandarin) , swallowing cloud (Cantonese) , crossed hands (in Sichuan province)

There are subtle variations in the preparation of wonton soup from region to region  - some with  just pork & some with pork & shrimp & some with bok choy.

The wonton soup I prepare is a fusion of varied styles, for one I love bok choy in the soup & that is characteristic of the Shanghai style, also I fold the wonton using the ' chao shou i.e crossed hands' and then I add Japanese Shiitake & Enoki mushrooms which though not traditional to the recipe, I think is a wonderful addition to the soup with its meaty & earthy flavors & textures.

To top it off, thin slices of barbecue-flavored cha-sui pork and honestly can you say seventh heaven?

One of the reasons I also incorporate Shiitake & Enoki mushrooms to the soup is because, we really must try to eat more of it in our diet. Turns out, both Shiitake & Enoki mushrooms are considered super foods as they help in lowering cholesterol, fighting tumors & cancer - in short, we really do need to  find more ways to eat these nature's miracle workers.

I strongly recommend you begin with preparing and keeping chicken stock in the freezer at all times. It makes such a difference to the flavor of the soup. 

Basic Chicken Stock -

 

In a stockpot, place 14 cups of water with 2 lbs chicken bones (neck & other bones) 1 small quartered onion, 3 stalks celery cut into chunks & 1/2 tbs salt.

Cook's Note - I buy my chicken bones at the Asian store. Sometimes I can only find necks which is also fine. Chicken feet however, will not do.

 

On high flame bring the stock to a simmer. Spoon the scum away as it floats  on the surface during the first 15 minutes. Reduce flame to medium and simmer for 2-1/2 hours or until the stock has reduced by 1/3rd the quantity.

 

Sieve the stock in a large sieve and discard bones.

Cook's Note - If this is just for a family meal, I remove the little chicken meat there is on the bones and return to the stock. However, if this for a party and you want a prettier presentation, simply discard the bones.

Set aside or refrigerate till ready to use. If you make the stock  for few days in advance store in freezer and defrost the day you want to make the soup.

If you are using ready made store purchased chicken stock -

If you are short of time and purchase store ready chicken stock, then finely chop 2 garlic cloves. Also cut 4-5 slices of ginger root.

Heat a large pot on medium heat. Add 1 tbs vegetable oil. Add the garlic & ginger and saute for a few seconds. Add the stock and simmer on low for 30 minutes so the flavors of the garlic & ginger infuse the soup.

Preparations for the soup - 

The first step is to prepare the filling for the dumplings since it needs to be refrigerated for 20 minutes before fillings into the wonton wrappers.

The dumplings we are fixing today is with ground pork as used traditionally but feel free to substitute with ground chicken. Also for moist dumplings you want the meat slightly fatty which is why I buy the my meat for dumplings directly at an Asian store.

 

In a mini-chopper place green onions cut into 2 inch lengths, 1/2 inch peeled ginger root  and 3 garlic cloves. Chop for a few seconds till fine.

 

Dry the meat on kitchen paper towels till it as much devoid of moisture as possible. In a bowl add the chopped onion mixture, cornstarch, salt, sugar, soy sauce & sesame oil.

 

Using clean fingers thoroughly work the meat & other ingredients till it is completely blended. Refrigerate for a minimum of 20 minutes.

45 minutes before you are ready to serve the soup begin preparing the vegetables & the dumplings.

Bok Choy - Wash and slice lengthwise into halves. Make sure there is no dirt in the folds near the root.

Shiitake mushrooms - Wipe with a moist cloth and cut away the stems from the caps. Slice each mushroom cap into 3 thick slices. Discard the stems.

Enoki mushrooms - Cut away 1-1/2 inch from the root tips. Discard the bottom piece so you are left with Enoki mushroom lengths. 

Egg wash - Crack an egg into a bowl and add 1 tbs water. Whisk with a fork till it is blended.

Wonton dumplings -

Wipe a flat surface clean with a damp cloth. Wipe till it is completely dry.

 

Lay out a few of the wontons wrappers with the tip facing you - place 3-4 wrappers at a time, depending on the size of your work surface. (Keep remaining wonton wrappers covered with plastic wrap.)

Dip finger in the egg wash and trace the sides of the square wrapper with your finger till you have egg wash on all the sides of the square wrapper.

Using a teaspoon measure, place a heaping teaspoonful of the meat filling in the center of each wonton.

 

Bring 2 opposite corners of the wonton together to form a triangle and enclose the filling, pressing edges firmly around the mound of filling to eliminate any air pockets and seal. 

Cook's Note - It is very important to eliminate the air pockets or the wonton will burst open while cooking.

Moisten opposite corners of the long side with the egg wash, once again using your finger.

 

Curl moistened corners toward each other, overlapping one on top of the other, and press the edges together to seal.

Cook's Note - You should now have a stuffed wonton with a triangle poking up at the top - similar to a nurses cap.

 

Assemble the remaining wontons in the same manner. When the wontons are all assembled, set aside on a clean platter.

 

Chinese barbecue pork Cha sui can be purchased at an Asian store or delicatessen. Do not allow it to be sliced at the store. Bring the pork home and slice as thin as possible.

 

To the homemade chicken stock, add 4-5 thinly cut ginger root slices (no need to peel). Bring the chicken stock to simmer on medium high heat. Never boil.

Cook's Note - If you are using store purchased stock, your stock should already have garlic & ginger and should have been simmering for 30 minutes at this point.

Add the shitake mushrooms and simmer for 2 minutes. Stir.

 

Add the wontons and simmer for 2 minutes.

Cook's Note - Do not stir with a ladle or large spoon. If you must  stir, use chopsticks and stir very gently or you will break the delicate wontons.

Add the bok choy & simmer for 1 minute. Taste & adjust salt.

 

Add the Enoki mushrooms & simmer for 1 minute only.

 

Stir very gently using chopsticks Garnish with thin pork slices.

Serve immediately. This soup does not keep or store well.

This is such a delicate, nourishing, feel good soup and the stock is lovely with the fragrance of ginger. The wontons truly are like little drops of clouds and the mushrooms add a lovely texture while the bok choy adds the flavor of much needed greens.

Its hard not to be greedy when it comes to the cha sui slices - with their honey & anise flavors, a perfect finish to a lovely meal.

PS - Kids loved it!

Recipe for

NOURISHING WONTON SOUP WITH BOK CHOY, SHIITAKE & ENOKI MUSHROOMS

Basic chicken stock cooking time - 2-1/2 hours

Soup Preparation time - 25 minutes

Soup Cooking Time - 10 minutes

Serves 4-6

Shopping list

Basic chicken stock -

14 cups water

2 lbs raw chicken bones or necks

1 yellow onion

3 stalks celery

1/2 tbs salt

If using store purchased chicken stock -

2 cartons chicken stock (not stock powder)

4-5 thin slices fresh ginger root

2 garlic cloves, peeled

1 tbs vegetable oil

Wonton soup -

Wonton dumplings -

1/2 lb ground pork

2 stalks green onion with greens

3 garlic cloves, peeled

3/4 tsp sesame oil

1/2 tsp cornstarch

1 tsp soy sauce

1/8 tsp salt

1/4 tsp sugar

28-30 thawed Asian wonton wrappers (thin flour pastry sheets)

1 egg

1 tbs water

Soup -

1/2 bag or 12 stalks baby Shanghai bok choy

1 packet Enoki mushrooms

12 Shiitake mushrooms

1/4 lb Chinese barbecue pork, cha sui

1-1/2 tsp salt

Preparation -

Home made Chicken stock -

In a stockpot, place water with chicken bones (neck & other bones), peeled & quartered onion, celery stalks cut into chunks &  salt.

On high flame bring the stock to a simmer. Spoon the scum away as it floats  on the surface during the first 15 minutes. Reduce flame to medium and simmer for 2-1/2 hours or until the stock has reduced by 1/3rd the original quantity.

Sieve the stock in a large sieve and discard bones.

Set aside or refrigerate till ready to use. If you make the stock  for few days in advance store in freezer and defrost the day you want to make the soup.

If you are using ready made store purchased chicken stock -

If you are short of time and purchase store ready chicken stock, then finely chop 2 garlic cloves. Also cut 4-5 slices of ginger root.

Heat a large pot on medium heat. Add 1 tbs vegetable oil. Add the garlic & ginger and saute for a few seconds. Add the stock and simmer on low for 30 minutes so the flavors of the garlic & ginger infuse the soup.

Wonton Dumplings -In a mini-chopper place green onions cut into 2 inch lengths, 1/2 inch peeled ginger root  and 3 garlic cloves. Chop for a few seconds till fine.

Dry the meat on kitchen paper towels till it as much devoid of moisture as possible. In a bowl add the chopped onion mixture, cornstarch, salt, sugar, soy sauce & sesame oil.

Using clean fingers thoroughly work the meat & other ingredients till it is completely blended. Refrigerate for a minimum of 20 minutes.

45 minutes before you are ready to serve the soup begin preparing the vegetables & the dumplings.

Bok Choy - Wash and slice lengthwise into halves. Make sure there is no dirt in the folds near the root.

Shiitake mushrooms - Wipe with a moist cloth and cut away the stems from the caps. Slice each mushroom cap into 3 thick slices. Discard the stems.

Enoki mushrooms - Cut away 1-1/2 inch from the root tips. Discard the bottom piece so you are left with Enoki mushroom lengths. 

Egg wash - Crack an egg into a bowl and add 1 tbs water. Whisk with a fork till it is blended.

Wonton dumplings -

Wipe a flat surface clean with a damp cloth. Wipe till it is completely dry.

Lay out a few of the wontons wrappers with the tip facing you - place 3-4 wrappers at a time, depending on the size of your work surface. (Keep remaining wonton wrappers covered with plastic wrap.)

Dip finger in the egg wash and trace the sides of the square wrapper with your finger till you have egg wash on all the sides of the square wrapper.

Using a teaspoon measure, place a heaping teaspoonful of the meat filling in the center of each wonton.

Bring 2 opposite corners of the wonton together to form a triangle and enclose the filling, pressing edges firmly around the mound of filling to eliminate any air pockets and seal. 

Moisten opposite corners of the long side with the egg wash, once again using your finger.

Curl moistened corners toward each other, overlapping one on top of the other, and press the edges together to seal.

Cook's Note - You should now have a stuffed wonton with a triangle poking up at the top - similar to a nurses cap.

Assemble the remaining wontons in the same manner. When the wontons are all assembled, set aside on a clean platter.

Chinese barbecue pork Cha sui can be purchased at an Asian store or delicatessen. Do not allow it to be sliced at the store. Bring the pork home and slice as thin as possible.

To the homemade chicken stock, add 4-5 thinly cut ginger root slices (no need to peel). Bring the chicken stock to simmer on medium high heat. Never boil.

Cook's Note - If you are using store purchased stock, your stock should already have garlic & ginger and should have been simmering for 30 minutes at this point.

Add the shitake mushrooms and simmer for 2 minutes. Stir. Add the wontons and simmer for 2 minutes.

Cook's Note - Do not stir with a ladle or large spoon. If you must  stir, use chopsticks and stir very gently or you will break the delicate wontons.

Add the bok choy & simmer for 1 minute. Taste & adjust salt. Add the Enoki mushrooms & simmer for 1 minute only.

Stir very gently using chopsticks Garnish with thin pork slices.

Serve immediately. This soup does not keep or store well.

Mark Miller's Authentic Black Bean Soup

 
The first time I had ever heard of Mark Miller was on my 16th birthday when my uncle who knew me to be his food crazy niece gifted me with an autographed copy of Coyote Cafe by Mark Miller.

I was young and you know what they say - "youth is wasted on the young" - yup, pretty much! I quickly glanced through the book and with its 35 descriptions of fresh and dried chillies, I heard that 'swoosh' as it all went over my head! At least I had the good sense to pack it with me as I left for university and it has since then, followed me from continent to continent through education and careers. 

Finally, when I landed on the shores of the United States of America, it was restored to the esteemed position that it deserves - on my kitchen counter top! It hasn't moved since (except when we've moved and  the umpteen number of times I refer to it) and has become one of  my 'go-to-books' when it comes to understanding American southwestern cuisines as well as South American and Mexican flavors,  which have greatly influenced Chef Miller's cooking.

He narrates a fascinating story about his Black Bean Soup. It was on his first visit to Guatemala that he acquired a taste for  black beans. Back in Berkeley at the Fourth Street Grill, he began developing his own recipes for black beans and this recipe is one of them (incidentally, Mark Miller studied anthropology and Chinese art history at U.C. Berkeley)

The first month this soup was served, James Beard walked in, really liked it, asked for the recipe and published it in his nationally syndicated column. 

I have decided to follow his recipe to the letter with 2 exceptions  (sorry, can't help it) - I cannot for the life of me cook 1 lb of beans in 24 cups of water so I am going to use 7 and I cannot use 2 jalapeno peppers (with younglings and all) so I am reducing it down to 1. Other than that, it's Mark Miller's Black Bean Soup alright!

 

The recipe calls for dry roasting Mexican oregano, cumin and coriander seeds together.

Cook's Note - Do this on low-medium heat. Once the coriander seeds look golden brown and the spices release a heady scent, the spices are roasted.

Transfer into a coffee grinder and grind for a few seconds till very fine. 

 

Using a cheesecloth create a bouquet garni of sliced onion, jalapeno pepper, roasted spices, crushed garlic cloves, dried thyme, bay leaves, whole peppercorns and a large bundle of cilantro.

 

Cook' Note - Use a large piece of cheesecloth that has been folded over a few times so it isn't porous like a sieve. I used trussing twine to tie mine together to make a bundle.

Fill a stock pot with 7 cups water.

Cook's Note - Remember you can always add some more water during the cooking process if you think it needs it - much harder to take water away.

  

Drop the bouquet garni into the water and simmer on medium heat till it  has infused the water to create a beautiful 'herbal tea'

Cook's Note -  This is where I have deviated from the original recipe with regard to the amount of water used from 24 cups to 7 and reducing the jalapeno peppers to 1.

   

Wash and rinse the black beans (do not use canned black beans).  Drain the water and add to the 'herbal tea'.

Also add the tomato puree. Stir. Bring to boil and cover with a tight lid. Simmer on low heat for 4 to 4-1/2 hours on low heat. Stir occasionally.

The beans must be completely soft and just start falling apart.

Cook's Note - After an hour or so I added 1/2 tsp baking soda. It is a trick used in preparing dals in Indian cooking. It helps the beans and lentils cook faster with no effect on the flavor. I absolutely needed the beans to be on the table in 3 1/2 hours so this helped.

Once the black beans have cooked, remove and discard bouquet garni. Using a potato masher mash half the beans so the soup thickens.

Cook's Note -  In our family, we like a thick soup so I had to simmer the soup on medium-high heat for 15-20 minutes till some of the liquid had evaporated.

Taste and adjust seasonings. I  served the soup with a dollop of sour cream and a sprig of cilantro.

The soup had a delicate flavor. The aroma from the spices infused the soup and was a treat to the senses. We even ate the beans with the rice which was delicious. When the soup is eaten the day it is prepared, it has a ' slight-chilly-hot' undertone which was fine for Mr. Hubby and me but the next day and the day after, it was perfect (similar to Chili, isn't it?).

The flavors are unbelievable as it's allowed to mature. I have got to say - there are very few things that are infused with such heady earthy flavors and I urge you to give it a try.

Especially, don't forget to serve it with the Brazilian style Pork tenderloin, Marinated in Feijoada Spices & Roasted with an Orange-Serrano Chile Glaze

Well what a great meal this turned out to be, especially considering it was  the result of a  pantry raid!

Recipe for

MARK MILLER'S BLACK BEAN SOUP

Preparation time - 10 minutes

Cooking time - about 3-1/2 - 4-1/2 hours

Serves 4

Shopping list:

1 lb raw black beans

1  tsp cumin seeds

1 tsp coriander seeds

1-1/2 tsp Mexican oregano

1/2 yellow onion

4 garlic cloves

1/2-1 jalapeno chiles

2 bay leaves, crushed

1/2 tsp dried thyme leaves

1 bunch cilantro leaves

1-1/2 tsp whole peppercorns

1/2 cup tomato puree

2-1/2  tsp salt

1/2 tsp baking soda (optional)

7 cups water

Preparation -

Onion  - Peel and cut into 1/2 " thick slices

Garlic - Peel and crush

Cilantro - Wash and cut off stems at the base. Bunch leaves together.

Jalapeno chile - Wash and cut into big round circles.

Spices - On low-medium heat, dry roast the Mexican oregano, cumin and coriander seeds together. Transfer into a coffee grinder and grind for a few seconds till very fine.

Bouquet garni -  Using a cheesecloth create a bouquet garni of sliced onion, jalapeno pepper, roasted spices, crushed garlic cloves, dried thyme, bay leaves, whole peppercorns and a large bundle of cilantro. Tie together with trussing twine or kitchen thread to make a bundle.

Black beans - Wash, rinse, drain. Set aside.

Cooking method-

In a stock pot, add the water and drop in the bouquet garni . Simmer on medium heat till it  has infused the water to create a beautiful 'herbal tea'

Add the black beans and tomato puree to the 'herbal tea'. Stir.

Bring to boil and cover with a tight lid. Simmer for 4 to 4-1/2 hours on low heat. Stir every half hour or so.

Cook's Note - Add the baking soda after 1 hour if using. This will drop the cooking time so check in approx 3- 1/2 hours to see if beans are completely soft and just starting to fall apart.

Once the black beans have cooked, remove and discard bouquet garni. Using a potato masher,  mash half the beans so the soup thickens. If you prefer a thick soup,  simmer for 15-20 minutes on medium-high heat till soup has reached desired consistency.

Taste and adjust seasonings. Serve with a dollop of sour cream and cilantro.

Enjoy!

For the love of Thailand & Papaya Salad

My memories of Thailand will always be vivid - in technicolor &  in surround sound. It is impossible for me to forget the country where my husband proposed to me or the days I spent balling my eyes out glued to a TV set, watching Princess Di's funeral.

From the old capital of Ayuthaya, that was  until the 18th century, the center of Thailand (now the resting place quiet of the city’s aged temples) to the North - the birthplace of the earliest Thai civilization where the provinces of Sukhothai & Chiang Mai dazzle with their vibrant festivals & breathtaking architecture, Thailand is a place I will visit again & again in my memories until I one day visit it again in reality.

The first time I heard anyone raving endlessly about  Thai cuisine were my parents. I was about 10 years old & they had just returned from a couple of weeks in Thailand. They couldn't stop talking about the fruit (papaya in particular which with its deep orange & sugar sweet  glistening flesh had my parents completely enthralled) to the roadside eateries serving pad thai,  fried rice & papaya salad.

These descriptions were etched deep in my subconscious and I spent the next few decades visiting 'authentic' Thai restaurants in every city I ever visited. Though tangible, the real magic of Thai food remained elusive to me,  till I finally spent those many blissful weeks in Thailand.

Two of my very favorite things in Thailand were the Chiang Dao caves & Papaya salad. Little did I know that when I find one I'll find the other.

On a visit to these remote caves,  which consist of  labyrinth of five interconnected caves,  stretching for many kilometers, only 2 are possible to explore - Tham Phra Nawn (1180 ft) and Tham Seua Dao (1770 ft) which were illuminated by a sparse array of electric lights.

We were surrounded by these amazing rock formations - stalagmites & stalactites,  millions of years old & as we kept walking deeper & deeper into the belly of the caves, we realized that these caves had little enclaves  high  in the walls where hermits & monks had possibly lived in isolation, a long time ago.

The unexpected surprise was coming onto a beautiful Buddha temple in the heart of the cave. This was probably one of the most surreal experiences of my life - the musty scent, the absolute solitude except for the drip-drip of water as it fell from the ceilings , being cloaked in semi-darkness all the while, remembering an old legend that states - if you pick up one rock or pebble in these caves, you will be lost forever. Now, am I superstitious by nature? - no, of course not; but neither was I about to tempt fate!

As we descended from the caves, we came upon an elderly woman, pounding into a massive earthen mortar & pestle, preparing Papaya salad from scratch.  We stood there as she made us bowl of the most amazing papaya salad we had ever eaten.

Recently, when our friend Shashi (who is Thai) offered to teach me how to make authentic Papaya salad, I jumped at the opportunity and what follows is her recipe.

The ingredients to Papaya salad are - dried shrimp (can be omitted if it must), Thai red chillies, palm sugar, lime juice, grape tomatoes, fish sauce, shredded carrots & raw green papaya, of course.

     

To shred the green raw papaya into thin strips, you will need a vegetable peeler with a serrated/fluted edge (available in Asian stores). When shredding the papaya, discard the green outer skin. begin shredding at the top half of the papaya, turning as the papaya as you go to uniformly shred the fruit.  

Cook's Note -  Shashi had to bring to my attention several times  that the strips should be 2-3 inches long - you do not want long threads of papaya.

 

In a large mortar & pestle or glass mixing bowl,  pound  Thai red chillies (quantity depends on your tolerance to heat) with a pestle till crushed.

Cook's Note - If you are using dried shrimp, roast the dried shrimp till they release a strong fishy aroma then soak these in water for 15-20 minutes. Drain the water completely.  Pound these with the pestle first & then add the chilly. Continue as shown.

 

Add garlic & pound the garlic till crushed.  In a non-stick frying pan, saute a cup of raw peanuts till golden brown (few minutes). Watch and stir constantly as these burn easily.  

 

Add the peanuts to the mortar. Pound with the pestle till coarsely crushed.

Add the freshly squeezed lime juice and continue to pound with the pestle. Add the palm sugar (it is very hard so you may have to microwave for 30 seconds to be able to spoon it out) & the fish sauce and continue to pound till completely blended.

 

Add a handful of grape tomatoes and pound till crushed but not pureed.

  

Shred some carrot into the papaya for added color. Add the shredded papaya and carrot into the mortar and pound for about 3-5 minutes mixing & turning with a large spoon at the same time so all the ingredients are well blended.

Taste and adjust seasonings.  And now, get a spoon and dig in!

Serve on a platter, on a bed of lettuce leaves. This is by far one of the most refreshing, appetizing salads I have ever eaten. It is an absolutely favorite in our family & we usually make a lunch of it.

 

Recipe for

THAI PAPAYA SALAD

( This recipe is by no means an exact science. So adjust seasoning to your individual taste)

Serves 4

Shopping list

4-5 cups shredded raw green papaya

3-4 Thai red chillies

3 cloves garlic, peeled & crushed

1/2 cup grape tomatoes

3-4 tbs palm sugar

1/2 cup roasted raw peanuts

Juice of 1-2 limes

2 tbs dried roasted shrimp, soaked in water (is using)

1/4 cup shredded carrot

1 tbs fish sauce

Preparation -.

In a large earthen mortar & pestle or glass mixing bowl,  pound 3-4 Thai red chillies (quantity depends on your tolerance to heat) with a pestle till crushed.

Cook's Note - If you are using dried shrimp, you would first soak these in water for 15-20 minutes. Drain the water completely. Pound these with the pestle first & then add the chilly. Continue as shown.

Add garlic & pound the garlic till crushed.  Add the peanuts to the mortar. Pound with the pestle till coarsely crushed. Add the freshly squeezed lime juice and continue to pound with the pestle.

Next, add the palm sugar & the fish sauce and continue to pound till completely blended.  Add a handful of grape tomatoes and pound till crushed but not pureed.

Shred the carrot into the papaya for added color. Add the shredded papaya and carrot into the mortar and pound for about 3-5 minutes mixing & turning with a large spoon at the same time so all the ingredients are well blended.

Taste and adjust seasonings. 

Enjoy!

Up Close & Personal with Caesar Salad - Channeling Chef Cardini

 

For me the Caesar salad conjures up one and only one memory - the Olive Tree at the Singapore Intercontinental Hotel. There is only one word to describe theirs - magnificent!

My husband and I, when we were first going out spent many Friday evenings there savoring the wonderful meals that they served us (as well each others company of course)  This place  came to mean so much to us that we even had our wedding luncheon there!

Our closest family and friends were in attendance - they'd flown in from all over the world. The hotel had set up this long table with their finest linens and crystal and the Executive Chef prepared his signature rack of lamb. It was an unforgettable day and what an amazing way to start our new life together.

And so when I tell you, that the Olive Tree, Singapore serves one of the finest Caesar salad I have ever had - you'd better believe it!

The perfect Caesar salad is a world where the crispest freshest romaine lettuce comes together with toe curling good dressing (made from scratch of course), crisp sourdough croutons, anchovy fillets and for me the final touch of crispy bacon....yup I said bacon. I know people look at me funny when I tell them that I love bacon in my Caesar but it's actually quite good.  Give it a try you may just love it!

Now there are a gazillion recipes for this salad out there. Some with eggs, some without eggs, some with tofu and some even chipotle chiles! Well, when it comes to my Caesar salad, I am a bit of a purist  so  I prefer to channel the guy who created it - Italian-Mexican Chef Cardini who first prepared it in Tijuana Mexico back in 1924.

 

Begin with very fresh  hearts of romaine lettuce. Discard any leaf that looks remotely wilted or brown on  the edges. Separate each leaf and discard the knob at the bottom. Wash and pat dry with kitchen paper towels. Refrigerate till ready to us and for at least an hour so the lettuce is nice and crisp.

Dressing -

Option 1 - Use raw eggs - this is common practice and quick and easy.

OR

Option 2 - I am curious about the difference in the taste and texture using the original method - with coddled eggs.

To coddle an egg, place in warm water and once it reaches boil, set the timer to 40 seconds. Remove from the stove immediately and break the egg into a bowl. A coddled egg is a runny egg. It is supposed to lends a lovely texture to the dressing - let's see shall we?

At this point many recipes ask that you crush the anchovies and garlic with the back of a spoon as well as discard garlic after.  Have you ever tried crushing garlic and anchovies with the back of your spoon? Its almost impossible! The stuff just goes round and round without suffering any crushing.

In my opinion, its actually imperative to use a chopper/blender with one of those openings in the lid that will allow you to pour in the olive oil from top. And I do not discard the garlic either, its actually quite lovely in it.

Also, there is some dispute about whether anchovies were used in Cardini's original recipe but I do not recommend omitting the anchovies. It give the dressing a depth and complexity of flavor and it's nothing like eating the fish straight out of the can. Trust me - I've tried (and I actually love it...smiles..)

Transfer the dressing ingredients into a mini chopper/blender -

• Crushed garlic and anchovies
• Worcestershire sauce
  
• Dijon mustard
• Coddled eggs or 2 raw eggs along with the lemon juice, salt and pepper

 

Pulverize till it looks completely blended.

  

Place the blender on the lowest setting possible. Pour the oil into the blender  slowly and blend until the dressing is smooth and creamy.

Cooks Note - If you do not  drizzle the oil slowly into the mix, it will not emulsify so this is  very important.

Alternatively, it is suggested that one can do this with a whisk.  You can pour the oil by hand and whisk until the consistency is smooth and creamy but I do not recommend it.

I tried this method and its a lot of whisking and finally I just got fed up and went back to the blender. So not only did I waste time, I had even more washing to do (yuck!)

Cover the dressing and refrigerate the dressing till it is ready to use.

 

Croutons - Preheat oven at  400 deg C.  Cut a few slices of stale sourdough or french bread 3/4" thick. Pour  melted butter and  mix thoroughly.

You can also sprinkle some herbs if you want.  Spray some non-stick baking  spray on an aluminum foil lined baking tray.  Bake  for 8-10 minutes till golden brown.

Cool completely before using.

Bacon - Heat a non-stick frying pan  or cast iron pan over medium heat. Add bacon strips. Cook,  for 3 to 4 minutes on both sides or until bacon is crisp and golden. Drain on paper towel and Cool completely.

Just before serving, place 1" bite sized torn/cut pieces of romaine lettuce in a large salad bowl.  It is better to add the dressing first, then the bacon and the croutons at the end so you don't end up with dressing soggy croutons. Toss till well mixed.

Use a vegetable peeler to shave slices of aged Parmigiano reggiano cheese. Spread over the salad.

To raw or coddle the eggs? - Having prepared the dressing both ways with raw eggs & coddled eggs, I could taste no discernible difference. So unless you have an 'ew factor' about  raw eggs, use them & save yourself some time!

Both the dressings were creamy smooth with a rich flavor and just the right amount of saltiness and tang. The romaine lettuce, crisp and the croutons, buttery and crunchy. All in all, an overwhelming success!

So, fix yourself this salad,  sit back, pour yourself a glass of Pinot Grigio or Sangiovese and just may be, you too can experience the flavor of that unforgettable Caesar salad at the Olive Tree!

Recipe for

CAESAR SALAD

Preparation time - 15 minutes

Baking time - 10 minutes

Assembly time -  5 minutes

Serves 4

Shopping list

1 - 1/2 large hearts of Romaine lettuce

2 Garlic cloves, peeled and crushed

3/4 tsp Dijon Mustard

1 tbs fresh squeezed lemon juice 

1/2 tsp Worcestershire sauce

1/2 cup shaved aged hard Parmigiano reggiano cheese

5 bacon strips

6 anchovy fillets

1/4 tsp fresh ground black pepper

3/4 cup excellent quality Olive Oil

2 raw eggs at room temperature or 2 coddled eggs

4-5 slices stale sourdough or french bread, cut 3/4" thick

1/4 to 1/2 cup melted butter

Preparation

Romaine lettuce - Discard any leaf that looks remotely wilted or brown on the edges, separate each leaf and discard the knob at the bottom. Wash and pat dry with kitchen paper towels. Refrigerate till ready to us and for at least an hour so the lettuce is nice and crisp.

Cheese -  Using a vegetable peeler shave off about 1/2 cup for garnish.

Bacon - Heat a non-stick frying pan  or cast iron pan over medium heat. Add bacon strips. Cook,  for 3 to 4 minutes on both sides or until bacon is crisp and golden. Drain on paper towel and Cool.

Croutons - Preheat oven 400 deg C.  Cut a few slices of stale sourdough or french bread  into 3/4" cubes. Pour melted butter and toss. You can also sprinkle some herbs if you have.  Line a baking sheet with aluminum foil.  Bake on a baking sheet for 8-10 minutes till golden brown. Cool completely before using.

Coddled Egg (if using) - Coddle an egg by placing in warm water and once it reaches an angry boil set a timer to 40 seconds. Remove from stove immediately and break the egg into a bowl. If you are not using the coddled egg just remove an egg from fridge to bring to room temperature.

Dressing - Place the garlic, anchovies, eggs, Dijon mustard, pepper, Worcestershire sauce and lemon juice in a blender or food processor. Pulverize to a smooth texture.

Use a blender with one of those openings in the lid. Then on the lowest setting , slowly drizzle oil into the mix till emulsified into a smooth and creamy dressing. If using a wire whisk, pour the oil in a  slow steady drizzle  while whisking away. Whisk until the dressing is smooth and creamy. Cover the dressing and refrigerate till ready to use.

Cooks Note - If you pour the oil too soon it will not emulsify.

Right before you are ready to serve, tear the romaine lettuce to 1" pieces in a large salad bowl.  Toss the salad with the dressing. Then add the bacon and the croutons and finally the shaved Parmesan cheese.

Serve immediately.

Do you have a favorite salad recipe you would like to share with us? If so please let us know about it in the comments.We would love to hear from you!

Plate some New Year's luck - Black-eyed peas, succulent beets & edamame salad with rye croutons

No self respecting food blogger in the US, especially one who launches their  food blog on New Year's day, will present their very first recipe sans black-eyed peas.  Having lived in Virginia for so long, I have undoubtedly inherited some traits of a Dixie chick. One predominantly being the tradition of eating black-eyed peas (cow peas) on New Year's day to ensure both luck & money.

In the Southern US, black-eyed peas are prepared as a dish called Hoppin' John (with bacon or salt pork) & are eaten with stewed tomatoes.

One of the stories I've heard claims that during the Civil War, the town of Vicksburg, VA ran out of food while under attack. The residents fortunately discovered a stockpile of black-eyed peas and since then this legume was considered lucky.

Others claim a different theory - that the beans bring luck because they are round or ring-shaped, signifying that the old year has been completed and a fresh one is about to begin.

Am I going to bet the farm on either one of these stories? No, but I am still going to cook black-eyed peas. Why tempt fate?

Especially since we can all do with more luck & money this year  - ( and a certain someone hopes to join the echelons of awesome food bloggers everywhere !...smiles...)

I intend to render the black-eyed peas a little differently  from its southern cousin -  as a warm salad, on a bed of wilted beet greens with  green beans, succulent beets and edamame tossed in a balsamic vinegar & lemon juice dressing; and the piece de resistance - homemade rye croutons.

   

It is preferable to soak the black-eyed peas the night before but if you have forgotten to do so, soaking for an hour in hot water with 1/2 tsp baking soda will also do the job. Once the peas are soaked they will swell with water.

The success of this dish depends largely on the freshness & quality of its ingredients. 

So yesterday on a visit to the farmer's market, I picked up some marvelous fresh organic beets, baby portabella mushrooms & fresh green beans & frozen shelled edamame beans.

Since most of the ingredients require steaming to retain their freshness, I recommend using microwavable steam bags. They are very convenient to use & also the vegetables retain more of their nutrients than when they are boiled.

If you have an issue with using steam bags, you can cook your vegetables conventionally on a stove top or in a microwave safe bowl with a lid.

Before beginning preparations on any of the fresh ingredients, it is best to begin with cooking the black-eyed peas. Bring 4 cups of water to boil in a pot on medium-high heat. Add 1/2 tsp salt & the  soaked black-eyed peas. Boil for 30 minutes till peas are tender-crisp. Sieve & discard water. Set aside to cool. 

   

Green beans - Cut the ends of the green beans and string. With fingers break into 2 inch lengths. Cook in a steam bag for 3 minutes with 1/4 tsp salt or drop in boiling water for 4-5 minutes until tender crisp.

As soon as the green beans are cooked, dump them into cold water to stop the cooking process or they will continue to cook to an unflattering olive green.  Set aside.

Edamame - Measure out the frozen edamame beans to a steam bag & steam for 4 minutes or drop in boiling water for 4-5 minutes until tender crisp. Drop into a bowl with cold water. Set aside.

   

Mushrooms- Wipe the mushrooms with a damp cloth. Cut off the stems and discard. Thinly slice  & set aside in a bowl.

In a saute pan, add olive oil & heat on medium high heat. Once the oil is fuming, add the butter. As soon as it melts, add the mushrooms & saute for 2-3 minutes or until the mushrooms have browned but not completely wilted. Remove immediately to a bowl & set aside.

  

Beets -  Cut the leaves off 2" above the bulbs and reserve. Wash each of the leaves & scrub the beets thoroughly to get rid of dirt.

Without cutting or peeling at this point (to prevent color loss) , steam the beets in a steam bag for 9 minutes or drop in boiling water for approx 10 minutes until tender. Pierce with a knife to test doneness (is that a word? ... but you get the drift)

Once they are cooked, peel & halve. (The beets should not too large approx 1-2" - if they are larger in size, halve & then quarter)

Garlic - Peel & crush 4 cloves of garlic. Set aside.

    

Croutons - Preheat the oven to 425 deg F.

The bread table at the farmer's market had a fantastic & mouthwatering array of  fresh breads & they had a fine looking New York rye bread. Using a serrated bread knife, cut 3-4 1/2" thick slices. Cut in 1/2" x 1" lengths.

In a microwave safe dish, melt the butter. Pour all over the cut bread & toss.

     

Spread a piece of aluminum foil on a baking tray. In a single layer, spread the butter soaked bread pieces and place in the oven.

Bake for approx 10 minutes. Toss & return to the oven for another 3 minutes. The croutons should be a beautiful crisp golden brown. Remove in a bowl & set aside to cool.

 

Beet greens -  Cut the stems off from leaves & discard. Heat olive oil in the saute pan on medium heat. Add the butter & as soon as it melts, add the crushed  garlic cloves. Saute for a few seconds till golden brown. Add the beet greens & saute for approx 2 minutes. Cover with a lid & cook for 2-3 minutes until the the greens wilt. Remove from the heat & set aside without a lid.

Dressing - In a glass jar, add 2 cloves crushed garlic, balsamic vinegar, extra virgin olive oil & freshly squeezed lemon juice.

Tightly close the jar & shake vigorously for 30 seconds. Set aside till ready to use.

Assembly - Line a large mixing bowl with kitchen paper towels. Drain the green beans & place in the bowl. Using a kitchen paper towel, pat dry the beans to remove as much moisture as possible.

Add the edamame  & repeat the process with the paper towel. Once the green beans & edamame are dry, remove the paper towels & discard.

Add the sauteed mushrooms, cooked beets & black-eyed peas. Add the dressing & toss gently.

To serve, line salad plates or a large salad bowl with wilted beet greens. Mound the salad over the green & scatter croutons on top.

Cook's Note - You may choose to add the croutons before adding the dressing & toss altogether but I really can't stand dressing soaked croutons so I just serve them on top.

Whatever the tempo of your day has been, you'll find a bite into this refreshing salad to be a warm, welcoming & delicious experience.

A subtle blend of clean flavors, the zesty tang of the dressing pairs well with the firm, resilient textures of the black-eyed peas & edamame  as well as the soft,  earthy flesh of the beets - all in all a canvas of great harmony!

Recipe for

BLACK-EYED PEAS, SUCCULENT BEETS & EDAMAME SALAD WITH RYE CROUTON

Serves 4-6

Preparation time - 40 minutes

Assembly time - 5 minutes

Shopping list -

2/3 cup uncooked black-eyed peas

2 cups frozen edamame beans

1/2 lb baby portabella mushrooms

1/2 lb fresh green beans

4 organic small beets with greens

4 cups water

3/4  tsp salt

2 tsp olive oil

3 tsp butter

2 cloves garlic

For dressing -

2 tbs balsamic vinegar

1 tbs freshly squeezed lemon juice

2 crushed garlic cloves

1/8 cup extra virgin olive oil

Preparation

Black- eyed peas - Soak overnight or for a minimum of 1 hour in plenty of hot water with 1/2 tsp baking soda.

Green beans - Cut the ends of the green beans and string. With fingers break into 2 inch lengths.

Mushrooms- Wipe the mushrooms with a damp cloth. Cut off the stems and discard. Thinly slice  & set aside in a bowl. 

Beets -  Cut the leaves 2" above the bulbs and reserve. Wash  & scrub the beets thoroughly to get rid of dirt. 

Beet greens -  Cut the stems off from leaves & discard. Wash each of the leaves separately to get rid of all the dirt.

Garlic - Peel & crush 4 cloves of garlic. Set aside.

Dressing - In a glass jar, add 2 crushed garlic cloves, balsamic vinegar, extra virgin olive oil & freshly squeezed lemon juice.

Tightly close the jar & shake vigorously for 30 seconds. Set aside till ready to use.

Cooking method -

Preheat the oven to 425 deg F.

Black- eyed peas -  Bring 4 cups of water to boil in a pot on medium-high heat. Add 1/2 tsp salt & the  soaked black-eyed peas. Boil for 30 minutes till peas are tender-crisp. Sieve & discard water. Set aside to cool.

Green beans - Cook in a steam bag for 3 minutes with 1/4 tsp salt or drop in boiling water for 4-5 minutes until tender crisp. Dump them into cold water.  Set aside.

Edamame - Measure out the frozen edamame beans to a steam bag & steam for 4 minutes or drop in boiling water  for 4-5 minutes until tender crisp. Drop into a bowl with cold water. Set aside.

Mushrooms-  In a saute pan, add 1 tsp olive oil & heat on medium high heat. Once the oil is fuming, add 1 tsp butter. As soon as it melts, add the mushrooms & saute for 2-3 minutes or until the mushrooms have browned but not completely wilted. Remove immediately to a bowl & set aside.

Beets - Without cutting or peeling at this point, steam the beets in a steam bag for 9 minutes or drop in boiling water for approx 10 minutes or until tender. 

Croutons - Using a serrated bread knife, cut 3-4 1/2" thick slices. Cut in 1/2" x 1" lengths. In a microwave safe dish, melt the butter. Pour all over the cut bread & toss.

Spread a piece of aluminum foil on a baking tray. In a single layer, spread the butter soaked bread pieces and place in the oven. Bake for approx 10 minutes. Toss & return to the oven for another 3 minutes. The croutons should be a beautiful crisp golden brown. Remove to a bowl & set aside to cool.

Beet greens -   Heat 1 tsp olive oil in the saute pan on medium heat. Add 2 tsp butter & as soon as it melts, add the crushed  garlic cloves. Saute for a few seconds till golden brown. Add the beet greens & saute for approx 2 minutes. Cover with a lid & cook for 2-3 minutes until the the greens wilt. Remove from heat & set aside without lid.

Assembly -

Line a large mixing bowl with kitchen paper towels. Drain the green beans & place in the bowl. Using a kitchen paper towel pat dry the beans to remove as much moisture as possible.

Add the edamame  & repeat the process with the paper towel. Once the green beans & edamame are dry, remove the paper towels & discard.

Add the sauteed mushrooms, cooked beets & black-eyed peas. Add the dressing & toss gently.

To serve, line salad plates or a large salad bowl with wilted beet greens. Mound the salad over the green & scatter croutons over.

Taste & adjust seasonings.

Enjoy!