One of the many pleasures of spring in Northern CA is fresh CA asparagus and salmon. Tonight Mike and I indulged in both. Abigail had a meeting at Starbucks so she ate a snack before she left but I cooked another pleasure of CA spring for her-fresh artichokes! I steam trimmed artichokes in salted water for about 20 minutes, depending on their size. I then season them with kosher salt, fresh ground pepper, olive oil, vinegar (in this case balsamic) and garlic. They're wonderful leftover because they marinate. For the salmon and asparagus see below.
Salmon season is open in CA but they have not fully made the migration north but I found some wonderful salmon from Alaska.
Grilled fresh wild king salmon:
kosher salt and fresh ground pepper
extra virgin olive oil
2 garlic cloves, pressed
Season each piece of salmon with the ingredients 10-15 minutes before cooking. Start charcoal grill-we prefer natural mesquite. Cook over indirect heat approximately 3 minutes per side. Serve immediately.
Roasted asparagus:
~1 lb. organic asparagus
kosher salt and fresh ground pepper
extra virgin olive oil
1/4 cup crumbled feta cheese
Preheat oven to 400 degrees. Rinse asparagus and trim by breaking off ends. They will naturally break about off about 1-2 inches from end.
Toss with the olive oil and season with salt and pepper. Roast for 10 minutes. Check asparagus. Toss again and rearrange until all pieces have even chance for cooking. Roast an additional 10 minutes until desired doneness. We like the tips crispy and the stalks cooked through. Place in bowl and toss with feta cheese.
We opened a bottle of Spicerack Vineyards 2007 "Punchdown" Syrah from the Sonoma Coast. This is a wine from Jonathan & Susan Pey. It was phenomenal with the salmon. Beautiful evening and great food, wine and company. See the Marin Wines link. Enjoy!
Sunday, April 18, 2010
Wednesday, April 14, 2010
Abigail Cooks
Abigail worked at Starbucks tonight and came home wanting to make her own dinner. Mike and I had gone out earlier and she did not want us to bring her anything. She used the leftover barley from the barley and cabbage salad to make her own salad. It looked delicious so I thought I'd share it. The measurements are approximate.
Abigail's barley salad
cooked pearled barley (see instructions in earlier post)
~1 cup frozen edamame out of the shell, cooked
1/2 red bell pepper, chopped
2 green onions, chopped
1/2 cucumber, peeled and chopped
1/4 cup dried cranberries
3 oz baked tofu
1/4 cup crumbled feta cheese
1/4 cup silvered almonds, toasted
~1/4 cup olive oil
3 tablespoons lemon juice
1 garlic clove, pressed
kosher salt and pepper
Combine all ingredients. Stir to combine. Thanks Abigail.
Abigail's barley salad
cooked pearled barley (see instructions in earlier post)
~1 cup frozen edamame out of the shell, cooked
1/2 red bell pepper, chopped
2 green onions, chopped
1/2 cucumber, peeled and chopped
1/4 cup dried cranberries
3 oz baked tofu
1/4 cup crumbled feta cheese
1/4 cup silvered almonds, toasted
~1/4 cup olive oil
3 tablespoons lemon juice
1 garlic clove, pressed
kosher salt and pepper
Combine all ingredients. Stir to combine. Thanks Abigail.
Smoked Trout Salad
Abigail and I went to Zazie in San Francisco last night for an accepted student reception. She is going to Eugene Lang The New School in the fall. Zazie was lovely and although we didn't eat dinner there we had some lovely appetizers. I tried their signature cocktail which Gloria Ferrer Blanc de Noir sparkling wine, soju (a Japanese vodka) and lemonade. Very refreshing and festive!
I didn't cook dinner since we were out (we ate at Park Chow) but I had a delicious salad for lunch yesterday from Comforts Cafe in San Anselmo. I've tried to duplicate before and it is doable. This salad is wonderful in the summer when the tomatoes are at their best and you don't feel much like cooking, all you have to do is steam the beans.
Smoked Trout Salad for 2
~ 3/4 lb. smoked trout, flaked into pieces
2 large handfuls of green beans, trimmed and steamed
1/2 pint cherry tomatoes, cut in half
~ 3 - 4 large handfuls arugula, washed and stems removed
1/4 cup extra virgin olive oil
1/8 wine vinegar
1 garlic clove, pressed
2 teaspoons Dijon mustard
small squeeze of anchovy paste
kosher salt and pepper to taste
Combine trout, beans, tomatoes and arugula. Make vinaigrette by combining olive oil, vinegar, garlic, mustard and anchovy paste. Season with salt and pepper. Toss salad with vinaigrette. Serve with some crusty bread and white wine. Enjoy!
I didn't cook dinner since we were out (we ate at Park Chow) but I had a delicious salad for lunch yesterday from Comforts Cafe in San Anselmo. I've tried to duplicate before and it is doable. This salad is wonderful in the summer when the tomatoes are at their best and you don't feel much like cooking, all you have to do is steam the beans.
Smoked Trout Salad for 2
~ 3/4 lb. smoked trout, flaked into pieces
2 large handfuls of green beans, trimmed and steamed
1/2 pint cherry tomatoes, cut in half
~ 3 - 4 large handfuls arugula, washed and stems removed
1/4 cup extra virgin olive oil
1/8 wine vinegar
1 garlic clove, pressed
2 teaspoons Dijon mustard
small squeeze of anchovy paste
kosher salt and pepper to taste
Combine trout, beans, tomatoes and arugula. Make vinaigrette by combining olive oil, vinegar, garlic, mustard and anchovy paste. Season with salt and pepper. Toss salad with vinaigrette. Serve with some crusty bread and white wine. Enjoy!
Monday, April 12, 2010
Double Broccoli Quinoa with Parmesan Chicken
There's a blog I love called 101cookbooks.com. She has posted some delicious recipes and I've had good luck with the ones I've tried. Tonight I'm making her double broccoli quinoa, one of Abigail's favorites. Mike and I love it too. You use half of the broccoli to make a pesto. Yummy!
Here's the link to her recipe:
http://www.101cookbooks.com/archives/double-broccoli-quinoa-recipe.html
Abigail likes it with goat or feta cheese, tofu or avocado. It's great leftover at room temperature. She usually gets up from the table and immediately puts some in a container to take to school the next day. I think she's afraid we might eat it all.
I'm from NC and most people from the South like mayonnaise except me (Abigail doesn't like it either). Mike, who's from TN loves it so I usually I have some around. One day when I was looking for a new and different chicken recipe I found this one from Best Foods. Even someone as mayo-phobic as me likes this recipe. It keeps the chicken very moist.
Here's a link for their recipe:
http://www.bestfoods.com/recipe_detail.aspx?RecipeID=8366&Version=1
This is the way I make the double broccoli quinoa:
2 cups quinoa cooked per instructions on package
~5 cups raw broccoli, cut into small florets and stems
3 medium garlic cloves, split and any sprouting removed
2/3 cup slivered almonds or pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
kosher salt
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup half and half
Cook quinoa and set aside.
Bring large pot of salted water to boil. Add broccoli and cook for 5 minutes. Transfer the broccoli to a strainer. Set aside.
Add approximately half of the cooked broccoli to a food processor with the garlic, the almonds or pine nuts, Parmesan cheese, salt, and lemon juice. Process amd then scrape down the sides of the bowl. Drizzle in the olive oil and half and half. Scrape down the sides and process until smooth.
Toss together the quinoa and remaining broccoli florets with the broccoli pesto in a large serving bowl. Taste and add a bit more salt or a squeeze of lemon juice if needed. You can garnish with more almonds, avocado or goat or feta cheese.
This is my version of Parmesan chicken:
1/3 cup mayonnaise
1/4 cup freshly grated Parmesan cheese
2 boneless, skinless chicken breast halves
1/4 cup Panko bread crumbs
1 garlic clove, pressed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Note: Use your favorite herbs or Herbes de Provence.
Preheat oven to 400°.
Combine mayonnaise with cheese, garlic and herbs in medium bowl. Dip chicken in bowl and coat with mayo mixture. Put chicken in baking dish coated with vegetable spray. Sprinkle with 1/2 of the bread crumbs.
Bake 15 minutes and turn over the chicken breasts. Sprinkle with the other 1/2 of the bread crumbs. Bake 15 minutes or until chicken is thoroughly cooked and top of the chicken is golden brown.
This dinner comes together pretty quickly. If you like one dish dinners add cooked chopped chicken to the quinoa mixture or keep it vegetarian by adding avocado or cheese or tofu.
Enjoy!
Here's the link to her recipe:
http://www.101cookbooks.com/archives/double-broccoli-quinoa-recipe.html
Abigail likes it with goat or feta cheese, tofu or avocado. It's great leftover at room temperature. She usually gets up from the table and immediately puts some in a container to take to school the next day. I think she's afraid we might eat it all.
I'm from NC and most people from the South like mayonnaise except me (Abigail doesn't like it either). Mike, who's from TN loves it so I usually I have some around. One day when I was looking for a new and different chicken recipe I found this one from Best Foods. Even someone as mayo-phobic as me likes this recipe. It keeps the chicken very moist.
Here's a link for their recipe:
http://www.bestfoods.com/recipe_detail.aspx?RecipeID=8366&Version=1
This is the way I make the double broccoli quinoa:
2 cups quinoa cooked per instructions on package
~5 cups raw broccoli, cut into small florets and stems
3 medium garlic cloves, split and any sprouting removed
2/3 cup slivered almonds or pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
kosher salt
2 tablespoons fresh lemon juice
1/4 cup olive oil
1/4 cup half and half
Cook quinoa and set aside.
Bring large pot of salted water to boil. Add broccoli and cook for 5 minutes. Transfer the broccoli to a strainer. Set aside.
Add approximately half of the cooked broccoli to a food processor with the garlic, the almonds or pine nuts, Parmesan cheese, salt, and lemon juice. Process amd then scrape down the sides of the bowl. Drizzle in the olive oil and half and half. Scrape down the sides and process until smooth.
Toss together the quinoa and remaining broccoli florets with the broccoli pesto in a large serving bowl. Taste and add a bit more salt or a squeeze of lemon juice if needed. You can garnish with more almonds, avocado or goat or feta cheese.
This is my version of Parmesan chicken:
1/3 cup mayonnaise
1/4 cup freshly grated Parmesan cheese
2 boneless, skinless chicken breast halves
1/4 cup Panko bread crumbs
1 garlic clove, pressed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Note: Use your favorite herbs or Herbes de Provence.
Preheat oven to 400°.
Combine mayonnaise with cheese, garlic and herbs in medium bowl. Dip chicken in bowl and coat with mayo mixture. Put chicken in baking dish coated with vegetable spray. Sprinkle with 1/2 of the bread crumbs.
Bake 15 minutes and turn over the chicken breasts. Sprinkle with the other 1/2 of the bread crumbs. Bake 15 minutes or until chicken is thoroughly cooked and top of the chicken is golden brown.
This dinner comes together pretty quickly. If you like one dish dinners add cooked chopped chicken to the quinoa mixture or keep it vegetarian by adding avocado or cheese or tofu.
Enjoy!
Sunday, April 11, 2010
Barley with Red Cabbage and Feta
While Abigail was visiting her grandparents Mike and I played and I didn't cook. Abigail is back so I'm making another dish she likes.
I got this recipe from the March issue of Food & Wine. Here's the link: http://www.foodandwine.com/recipes/warm-short-grain-brown-rice-with-red-cabbage-and-ricotta-salata.
Here it is my way.
Thyme Scented Barley:
2 tablespoons olive oil
1 1/2 cups pearled barley (farro, brown rice, spelt, wheat berries)
1 small red onion, diced
1 teaspoon dried thyme
3 cups chicken or vegetable stock
kosher salt
In a large pot, heat the olive oil. Add the barley and cook over moderate heat, stirring, until lightly toasted; the grains will turn slightly opaque just before browning. Add the onion and thyme and cook over low heat, stirring, until the onion is softened, about 5 minutes. Add the stock and 1 teaspoon of kosher salt and bring to a boil. Cover and cook over very low heat until the water is absorbed about 30 minutes and the grains are tender. See link for cooking times and liquid requirements for different grains.
1 cup walnuts, toasted
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 medium red onion, finely diced
1 pound red cabbage, cut into 1-inch pieces (4 cups)
2 tablespoons red wine vinegar
Salt and freshly ground pepper
1 teaspoons dried thyme
1/2 cup water
2 cups Thyme-Scented Short-Grain barley
1 cup feta or goat cheese, crumbled
1.Preheat the oven to 350°. Toast the walnuts for 12 minutes, until golden. Let cool, then coarsely chop.
2.In a large skillet, melt the butter in the oil. Add the onion and cook over high heat, stirring, until softened, 4 minutes. Add the cabbage and vinegar, season with salt and pepper and cook, stirring occasionally, until the cabbage is barely wilted, about 6 minutes. Add the thyme and the water, cover and cook over low heat, stirring occasionally, until the cabbage is tender and the water has evaporated, 20 minutes. Stir in the Thyme-Scented barley, cheese and toasted walnuts. Transfer to a bowl and serve.
This is a good side dish for grilled sausages, roasted chicken or tossed with firm tofu. You can microwave leftovers for lunch. Enjoy!
I got this recipe from the March issue of Food & Wine. Here's the link: http://www.foodandwine.com/recipes/warm-short-grain-brown-rice-with-red-cabbage-and-ricotta-salata.
Here it is my way.
Thyme Scented Barley:
2 tablespoons olive oil
1 1/2 cups pearled barley (farro, brown rice, spelt, wheat berries)
1 small red onion, diced
1 teaspoon dried thyme
3 cups chicken or vegetable stock
kosher salt
In a large pot, heat the olive oil. Add the barley and cook over moderate heat, stirring, until lightly toasted; the grains will turn slightly opaque just before browning. Add the onion and thyme and cook over low heat, stirring, until the onion is softened, about 5 minutes. Add the stock and 1 teaspoon of kosher salt and bring to a boil. Cover and cook over very low heat until the water is absorbed about 30 minutes and the grains are tender. See link for cooking times and liquid requirements for different grains.
1 cup walnuts, toasted
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 medium red onion, finely diced
1 pound red cabbage, cut into 1-inch pieces (4 cups)
2 tablespoons red wine vinegar
Salt and freshly ground pepper
1 teaspoons dried thyme
1/2 cup water
2 cups Thyme-Scented Short-Grain barley
1 cup feta or goat cheese, crumbled
1.Preheat the oven to 350°. Toast the walnuts for 12 minutes, until golden. Let cool, then coarsely chop.
2.In a large skillet, melt the butter in the oil. Add the onion and cook over high heat, stirring, until softened, 4 minutes. Add the cabbage and vinegar, season with salt and pepper and cook, stirring occasionally, until the cabbage is barely wilted, about 6 minutes. Add the thyme and the water, cover and cook over low heat, stirring occasionally, until the cabbage is tender and the water has evaporated, 20 minutes. Stir in the Thyme-Scented barley, cheese and toasted walnuts. Transfer to a bowl and serve.
This is a good side dish for grilled sausages, roasted chicken or tossed with firm tofu. You can microwave leftovers for lunch. Enjoy!
Sunday, April 4, 2010
Goat Cheese, Citrus and Avocado Salad
Abigail is headed down to SoCal tonight to see her Dad's parents in Ventura County for Easter break. I made this salad recipe she found online for dinner. I included the crab for Mike and I. Abigail doesn't like it.
http://www.mxdthingz.com/2010/03/todays-meal-fried-goat-cheesecitrus-and.html
Goat Cheese, Citrus and Avocado Salad with fresh cracked Dungeness crab
1 8 ounce log of goat cheese
1/2 cup flour
1 large egg
1/2 cup panko bread crumbs
1 tangerine, peeled and separated into sections
1 pink grapefruit, peeled and separated into sections
1 small shallot, finely chopped
3 tablespoons orange juice
2 tablespoons canola oil
1 tablespoon olive oil
kosher salt and freshly ground pepper
arugula, stems removed
2 Haas avocados, thinly sliced
1/2 lb. fresh cracked Dungeness crab
Slice goat cheese into 6 rounds and pat into compact rounds. Place flour in one small bowl, the bread crumbs in another and the egg in a third with 2 tablespoons water. Whisk together egg and water.
Coat goat cheese in flour. Tap off excess. Then dip cheese in egg mixture
and finally in the panko bread crumbs. Place cheese on plate and refrigerate at least for 30 minutes.
Whisk together the shallots, 3 tablespoons orange juice and the olive oil. Season with salt and pepper.
Toss together the arugula, orange sections, grapefruit sections, sliced avocados and crab with the dressing.
Heat the canola oil in a non-stick pan over medium high heat. Cook the goat cheese rounds until golden brown, approximately 2 minutes per side. Place warm cheese on top of the salad. Serve immediately.
Enjoy!
http://www.mxdthingz.com/2010/03/todays-meal-fried-goat-cheesecitrus-and.html
Goat Cheese, Citrus and Avocado Salad with fresh cracked Dungeness crab
1 8 ounce log of goat cheese
1/2 cup flour
1 large egg
1/2 cup panko bread crumbs
1 tangerine, peeled and separated into sections
1 pink grapefruit, peeled and separated into sections
1 small shallot, finely chopped
3 tablespoons orange juice
2 tablespoons canola oil
1 tablespoon olive oil
kosher salt and freshly ground pepper
arugula, stems removed
2 Haas avocados, thinly sliced
1/2 lb. fresh cracked Dungeness crab
Slice goat cheese into 6 rounds and pat into compact rounds. Place flour in one small bowl, the bread crumbs in another and the egg in a third with 2 tablespoons water. Whisk together egg and water.
Coat goat cheese in flour. Tap off excess. Then dip cheese in egg mixture
and finally in the panko bread crumbs. Place cheese on plate and refrigerate at least for 30 minutes.
Whisk together the shallots, 3 tablespoons orange juice and the olive oil. Season with salt and pepper.
Toss together the arugula, orange sections, grapefruit sections, sliced avocados and crab with the dressing.
Heat the canola oil in a non-stick pan over medium high heat. Cook the goat cheese rounds until golden brown, approximately 2 minutes per side. Place warm cheese on top of the salad. Serve immediately.
Enjoy!
Happy Easter Brunch
There are lots of changes coming in my house. My daughter, Abigail, is graduating from high school in June and will off first to Amsterdam and then to New York City in the fall. The next few months will probably have lots of Abigail-centric recipes. Case no. 1: today's brunch menu. Her favorite kind of pancakes are the Buttermilk-Lemon Souffle Cakes from Bradley Ogden's Breakfast, Lunch & Dinner. Still available on Amazon, new or used.
I also served mini chicken apple sausages and fresh CA strawberries. The CA strawberries are getting very good and need nothing. Abigail doesn't eat red meat and is just beginning to eat some chicken after going vegetarian for a few years. The little sausages won her approval.
Case no.2: tonight's goat cheese salad but more about that later. Now the pancake recipe my way.
Buttermilk Lemon Souffle Pancakes
1 cup unbleached flour
4 teaspoons baking powder
6 tablespoons sugar
kosher salt
1 1/2 cups buttermilk
4 eggs, separated (keep egg whites cold)
4 tablespoons lemon juice
grated zest of 3 lemons
2 teaspoons vanilla extract
4 tablespoons butter, melted
powdered sugar for garnish
Preheat your oven to warm or about 200 degrees. You can use it to hold the pancakes as they are being cooked or you can dole then out as they are done.
Prepare your pan or griddle. I use a large flat griddle that straddles 2 of my gas burners. I spray it with vegetable spray and turn the burners on low to slowly heat it up as I prepare the pancakes.
Optional: I chill the beaters. I find having cold eggs and chilled beaters makes sure that the egg whites beat up nice and fluffy.
Melt butter in small pan. In a large bowl sift together flour, baking powder, sugar and salt. In another bowl mix together buttermilk, 2 egg yolks, lemon juice and zest, and vanilla extract. Add melted butter and combine until well blended.
Make a well in the dry ingredients and add wet mixture. Whisk until ingredients are just moistened. Do not overmix.
In a small clean bowl beat the 4 egg whites until soft white peaks form. With a spatula gently fold in about 1/4 of the egg whites into the other ingredients and repeat with the remaining egg whites. Do not overmix. A few traces of the egg white will be visible.
Turn up the heat under the griddle to medium. Put about 1/3 to 1/2 cup of the pancake batter on the hot griddle. Repeat. Cook until bubbles start to pop on top and the bottom is browning lightly. Flip over and cook until other side is golden. Sometimes you will need to add more vegetable spray depending on how well seasoned your pan is.
Serve immediately the pancakes or they can be kept warm briefly in the oven. Garnish with sifted powdered sugar. Mike likes his with maple syrup but Abigail and I don't understand why. These are so light, delicious and refreshing they don't really need anything. Thank you Bradley.
The pancakes are wonderful with fresh fruit and turkey bacon or chicken apple sausages. You can use the leftover egg yolks to make frittata or scrambled eggs.
Enjoy!
I also served mini chicken apple sausages and fresh CA strawberries. The CA strawberries are getting very good and need nothing. Abigail doesn't eat red meat and is just beginning to eat some chicken after going vegetarian for a few years. The little sausages won her approval.
Case no.2: tonight's goat cheese salad but more about that later. Now the pancake recipe my way.
Buttermilk Lemon Souffle Pancakes
1 cup unbleached flour
4 teaspoons baking powder
6 tablespoons sugar
kosher salt
1 1/2 cups buttermilk
4 eggs, separated (keep egg whites cold)
4 tablespoons lemon juice
grated zest of 3 lemons
2 teaspoons vanilla extract
4 tablespoons butter, melted
powdered sugar for garnish
Preheat your oven to warm or about 200 degrees. You can use it to hold the pancakes as they are being cooked or you can dole then out as they are done.
Prepare your pan or griddle. I use a large flat griddle that straddles 2 of my gas burners. I spray it with vegetable spray and turn the burners on low to slowly heat it up as I prepare the pancakes.
Optional: I chill the beaters. I find having cold eggs and chilled beaters makes sure that the egg whites beat up nice and fluffy.
Melt butter in small pan. In a large bowl sift together flour, baking powder, sugar and salt. In another bowl mix together buttermilk, 2 egg yolks, lemon juice and zest, and vanilla extract. Add melted butter and combine until well blended.
Make a well in the dry ingredients and add wet mixture. Whisk until ingredients are just moistened. Do not overmix.
In a small clean bowl beat the 4 egg whites until soft white peaks form. With a spatula gently fold in about 1/4 of the egg whites into the other ingredients and repeat with the remaining egg whites. Do not overmix. A few traces of the egg white will be visible.
Turn up the heat under the griddle to medium. Put about 1/3 to 1/2 cup of the pancake batter on the hot griddle. Repeat. Cook until bubbles start to pop on top and the bottom is browning lightly. Flip over and cook until other side is golden. Sometimes you will need to add more vegetable spray depending on how well seasoned your pan is.
Serve immediately the pancakes or they can be kept warm briefly in the oven. Garnish with sifted powdered sugar. Mike likes his with maple syrup but Abigail and I don't understand why. These are so light, delicious and refreshing they don't really need anything. Thank you Bradley.
The pancakes are wonderful with fresh fruit and turkey bacon or chicken apple sausages. You can use the leftover egg yolks to make frittata or scrambled eggs.
Enjoy!
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