On the Table: Swiss Chard and Mushroom Pasta

Yesterday was a clean-out-the-fridge day - I decided to use up some vegetables, and what better way to do that than to make a pasta dish?!  I had swiss chard and mushrooms, and they were just delicious sauteed and tossed with pasta and balsamic vinegar.  To prepare:

Put a large of pot of salted water on to boil for the pasta.  You will want to make about half a pound of pasta (I used farfalle).  In the meantime, prepare the sauce.

Clean and thinly slice half a pound of baby portobello mushrooms.  Put a large skillet over medium heat.  Thinly coat the bottom of the pan with canola oil, and when the oil gets hot, add in the mushrooms.  Allow to cook for a few minutes.

While the mushrooms are cooking, wash and thinly slice the swiss chard.

I cut off the very ends of the stems and use the rest of the stems, since they add some great crunch, but you can also strip the leaves off the stems and just use the leaves, if you prefer.  If you are using the stems, you will want to add them to the skillet before you add the leaves, to give the stems a little extra time to cook.

When the mushrooms and stems are tender, add in the sliced swiss chard leaves.

Cook for about three minutes, or until the leaves are wilted.  Add in a tablespoon of balsamic vinegar and a dash of salt.  Stir well to combine.  When the pasta is finished cooking, add it into the pan, along with a bit of the pasta water.  Taste and adjust seasoning.

Enjoy (the dish is great topped with parmesan)!

Off the Shelf: Pressures and Glories in Fine Dining

The title sounds a little bit like a cheezy murder mystery, but I just finished reading The Perfectionist: Life and Death in Haute Cuisine by Rudolph Chelminski, and it provided a fascinating look into the often-hidden tumultuous world of French fine dining.

The main story arc is that of Bernard Loiseau's life and untimely death.  Loiseau resided in the pantheon of French culinarians in the late twentieth and early twenty-first centuries, and the dichotomy between his external persona and his internal struggle provides a very human look into the making of a culinary icon.

Interspersed with Loiseau's story is a history lesson and a psychological study.  The world of haute cuisine is fairly small, and Loiseau seems to have interacted with everyone - and charmed most of them.  Chelminski explores Loiseau's relationships, and recounts memories of Loiseau from a huge range of friends and acquaintances.  He also provides a social and cultural perspective on fine dining, as well as the pressures that weigh on top-tier chefs. 

The external focus is complemented by a very internal focus.  Chelminski delves into Loiseau's (largely un-recognized) struggle with bipolar disorder, and illuminates the paradoxes that drove an incredibly talented individual.  On one hand, Loiseau sought constantly to please everyone.  He sought to develop not only flawless cuisine, but also opulent surroundings in which his guests could relax.  He strove for perfection in every aspect of his hotel and restaurant, with a constant focus on attaining, and then maintaining, three Michelin stars.  On the other hand, bumps in life sent Loiseau into nearly bottomless despair, and the realization that he could never please everyone - least of all himself - ultimately led to his suicide.  Chelminski assigns no blame in the course of the book, but does a fantastic job of identifying the numerous pressures that weighed on Loiseau  - both those that were shared by his compatriots and those that were self-imposed.

Loiseau experienced an apprenticeship similar to that of Pepin and Diat, though his stint as an underling was significantly shorter than normal; for that reason, Loiseau did not possess nearly the technical proficiency of many of his peers.  His cuisine focused exclusively on native ingredients, prepared so as to maintain their vital essences.  He firmly opposed fusion and globalized cuisine.  The foodie worlds' constant search for novelty led to a firm embracing of fusion cuisine in the early twenty-first century, and being left behind may have been part of Loiseau's undoing.  He focused his cuisine on those ingredients and techniques that he knew he, and his staff, could use flawlessly.  A huge part of his rise to fame can be attributed to his personality, however, and his incredible sociability, in addition to his culinary prowess; maintaining his establishment and ceaslessly promoting it (and himself) was an all-consuming focus for Loiseau.

Many biographies and autobiographies of famous chefs (and for that matter, other glorified vocations) gloss over the downside of their profession.  Constantly striving to please a fickle public, not to mention professional critics, can be a thankless job.  Chelminski does a fantastic job of describing the profession and its pressures, as well as the incredible drive that propels the most illustrious chefs to the top of their field.

On the Table: Summer Chicken Salad

There is really nothing like a good chicken salad, and for Memorial Day weekend, I decided to try a nice summer version.  I have some hesitations about a lot of chicken salads because often they are loaded with mayonnaise.  However, I find that either using an alternative binder or doing half mayo and half something else (and not going too heavy on the liquid) makes all the difference.  In this case, I used half mayo and half sour cream, but creme fraiche would also be fantastic.  To summer things up, I decided to use Old Bay as the seasoning - what could be better??  To make things really easy, I used a rotisserie chicken.  I love the flexibility they provide - one chicken can easily make for two or three days worth of meals.  If you don't want to use a prepared chicken, you could always poach or roast a chicken on your own. 

The chicken salad turned out absolutely fabulously, and I think the real highlight was eating it on a nice toasted hot dog bun - very fitting for Memorial Day!  To prepare the salad:

Shred up about 2.5 cups of chicken (with the chicken I used, that was equivalent to a breast and a wing).

Finely slice the tops of two spring onions (you could also use chives, but I had a bunch of spring onions on hand).

In a mixing bowl, stir together 1/4 of a cup of mayonnaise, 1/4 of a cup of sour cream, and a teaspoon of Old Bay.  Stir in the chicken, the onion tops, and 1/4 of a cup of raisins.  Mix well to combine and refrigerate for at least 30 minutes.

Serve alone, or, for a special treat, on a toasted hot dog bun!

Enjoy!

On the Table: Strawberry Stackers

I love strawberries, and the fact that they are so abundant at this time of year is super exciting to me.  I have used them for dessert, but I also wanted to try a savory application.  I made some little treats that are incredibly easy and incredibly delicious.  They would make a fantastic appetizer, or you could just eat them for a meal...like I did.  To prepare:

Slice up a whole bunch of strawberries (lengthwise).  I cut up almost a whole quart (though some disappeared while I was working), and that was enough to accompany 8 ounces of cream cheese.  That is really all the cutting you need to do.  Now you just need to assemble.  Stack the following:  a small multi-grain cracker, a dollop of cream cheese, a dab of honey, a slice of strawberry, and a few grains of coarse kosker salt.  Super easy, right?

Enjoy!

On the Table: Spicy Sauteed Romaine

Greens are the vegetables of the moment, I guess (in addition to strawberries), and they were EVERYWHERE at the farmers' market this week.  Among other things, I picked up a head of romaine lettuce, and I wanted to try cooking it. 

Romaine is a pretty hearty lettuce, and it can stand up to a bit of cooking.  The leaves wilt nicely, but the stems retain some crunch.  It is almost like bok choy in that respect.  Bearing that similarity in mind, I decided to make a dish that was similar to the bok choy you find in many Chinese restaurants.  It was delicious - crunchy and spicy and just fantastic.  To prepare:

Wash the lettuce very well.  Cut off the stem and rinse the leaves individually, because dirt gets stuck down near the stem.  Thinly slice the leaves.  I rinsed the leaves and cut them up, but did not dry them super-well, because a little moisture will help steam the lettuce as it is cooking.

Chop two large cloves of garlic.  If you are not a huge garlic fan, chop the garlic really finely (or use less).  If you don't mind a nice mouthful of garlic (like me!), you can make the pieces a little bigger!

Put a large skillet over medium heat.  Coat the bottom of the pan with canola oil.  When the oil gets hot, add in the garlic and cook, stirring, for just a minute.  When the garlic gets aromatic and starts to brown, add in the romaine lettuce, 1 tablespoon of red pepper flakes (which produces a SPICY dish - if you want less spice, use less pepper), and a dash of salt.  Cook, stirring often, until the romaine starts to wilt.  Remove the pan from the heat and stir in 1/2 of a tablespoon of lemon juice.

Enjoy!

On the Table: Spiced Up Spinach

Last night I needed to come up with a quick vegetable for dinner, and I wanted something really fast and easy.  I had an open back of frozen chopped spinach, so I decided to try to jazz that up a bit.  The resulting dish was delicious - lightly spiced, but not overwhelming - and nearly effortless to prepare.  Here is how I did it:

Put a cup of chicken stock in a pot over medium heat.  When the liquid starts to simmer, add a pound of frozen chopped spinach to the pot, along with a teaspoon of garam masala.  Cover the pot and allow to cook until the spinach has defrosted.  When the spinach is defrosted, remove the lid from the pot and add in a teaspoon of honey and a dash of salt, and stir thoroughly to combine.  Continue cooking until the liquid has evaporated.  Taste and adjust seasoning. 

Enjoy!

In the News: Barbeque Sauce!

Living in an itty-bitty apartment, I will be honest, I don't grill much.  Or ever, really.  There are grills available in the apartment complex, but I have never braved trying them.  So, on the topic of getting ready for summer (and Memorial Day!), I don't have much to offer in terms of grilling tips or recipes.  However, I am a devoted reader of the Washington Post food section, and today they featured the resuts of their Barbeque Sauce Recipe Contest, so I figured I would share the article with all of you, in case you haven't already read it and would like some BBQ ideas for the weekend.  The top three recipes are linked at the end of the article:

http://www.washingtonpost.com/lifestyle/food/the-barbecue-sauces-that-won-our-hearts/2011/05/17/AFznCaAH_story.html

Enjoy!

On the Table: Honey Balsamic Turnips

I love root vegetables because they are really durable, so they can stand up to a decent duration of storage.  More delicate vegetables start to wilt after just a few days, but the root veggies can endure the long haul!  Plus, they produce nice hearty dishes.  I had some turnips in the refrigerator, so I decided to make a really simple side dish.  Now, simple does not mean fast in this case, but most of the cooking time is very hands-off.  Turnips can be a bit bitter (well, a lot bitter), but in this dish, the sweetness of the honey helps to balances the bitterness of the turnips.  To prepare:

Roast four small turnips in a 350 degree oven for 45 minutes, or until a paring knife can be easily inserted into the biggest turnip.  Remove the turnips from the oven and let them cool until they are cool enough that you can handle them easily.

Peel the turnips and dice them into half inch pieces.

Put a saute pan over medium heat and melt half a tablespoon of butter in the pan.  Add the turnips to the pan and cook until the turnips start to brown.  Add into the pan half a tablespoon of honey, a tablespoon of balsamic vinegar, and a dash of salt.  Stir thoroughly to combine, and taste and adjust seasoning.

Enjoy!

On the Table: Peanut Butter Lettuce (try it, you'll like it!)

I know the name sounds weird, but this dish really was delicious.  I had a head of iceberg lettuce on hand, and I wanted to do something a little more interesting than just make a salad.  I decided to experiment with cooking it.  Iceberg lettuce is not really sturdy enough to stand up to a long braising, which is how I often prepare other greens, so I decided to quickly saute it.  An Asian-inspired sauce seemed like the perfect compliment - and it was!  To prepare:

Rinse half a head of iceberg lettuce and remove any leaves that don't look very nice.  Thinly slice the lettuce. 

In a small bowl, thoroughly combine 2 tablespoons of soy sauce (I used the low sodium kind), 2 teaspoons of apple cider vinegar, 1 teaspoon of sriracha, 1 tablespoon of honey, and 1 tablespoon of peanut butter.

Put a saute pan over medium heat, and thinly coat the bottom of the pan with peanut oil.  When the oil gets hot, add the sliced lettuce to the pan.  Cook, stirring often, until the lettuce starts to wilt.  Add the sauce to the pan and stir to thoroughly coat the lettuce.  Taste and adjust seasoning, and cook for another minute to ensure the whole mixture is heated through.

I didn't have any peanuts on hand, but this dish would be great topped with peanuts.  It also would be delicious served over rice, or you can just eat the leftover sauce with a spoon, which is what I did :)

Enjoy!

In the Neighborhood: American Bistro in Cleveland Park

I never had the opportunity to visit Ardeo or Bardeo in their previous incarnations, but I definitely liked what I saw with the new (combined) Ardeo + Bardeo!  The upstairs patio is definitely the way to go if the weather is nice, but the interior space is beautiful (though a little dark).  The restaurant is pretty small and tables are close together, so be prepared that you might be getting cozy with your neighbors.

Considering that Bardeo used to be a devoted wine bar, I was expecting a decent wine list, and the list definitely did not disappoint.  No phone books here, though - the list is pretty compact, but provides a good selection.  There are plenty of wines available by the glass, and the bottle prices are very reasonable, so it is definitely a good option for a wine-happy dinner!

As for the food, everything was very fresh, and preparations were simple.  The menu is all over the place - cheeses, charcuterie, pastas, fish, even a burger thrown in there - which can be a blessing (there's something for everyone!) or a curse (it's pretty hard to masterfully cover all those different categories).  I didn't hear any complaints from my dining companions, but we were pretty focused on the pasta and vegetable selections, so I can't attest that all the bases are really covered.  The crispy brussels sprouts were FABULOUS.  They are paired with apricots, pistachios, and yogurt and were really out of this world.  I will definitely be doing some experimenting with this combination at home.  I also had the agnolotti with rabbit bolognese.  The sauce was delicious and the carrot puree was a really unexpected but delightful accompaniment.  However, the pasta itself was a bit thick for my taste, though it was well cooked.  Also, agnolotti are "pillow" pasta, but what I found on my plate looked more like bolster pillows than throw pillows.  Normally I don't get too hung up on doing things a specific way with food BUT in this case, if the pasta is so big that you have to cut it, all the filling comes out!  I ended up cutting each piece of pasta into thirds, and the middle had filling squirting out of it, while the ends were mostly pasta.  I am probably just being picky - it still tasted good!

Service was really fantastic - attentive but not overbearing, and all the staff were incredibly friendly.  I haven't spent a huge amount of time in Cleveland Park, but next time I find myself in the neighborhood, Ardeo + Bardeo will definitely be on my radar for a good meal!

On the Table: Ratatouille

I am so so so excited that summer is almost here, and loads of fresh vegetables are appearing at the grocery store and the farmers' market!  I really loaded up on veggies this week, so I decided to make a dish that incorporates lots and lots of them - ratatouille!  I made a really easy version with just the vegetables (and fruit - technically tomato is a fruit, right?) I had on hand, so a ratatouille purist might object to my naming it ratatouille, but it was delicious!  If you are not too tied to tradition, you could toss in any sturdy vegetables you have (they need to be able to withstand roasting).  You can definitely use canned tomatoes (including the crushed kind) instead of fresh, and you could also go full-summer and grill the vegetables instead of roasting them.  To prepare:

Preheat oven to 450 degrees. 

(Keep the vegetables separate while you work.)  Slice up three yellow squash and an eggplant into approximately 1/2 inch pieces (make sure the pieces are consistent in size).  Thinly slice half a white onion.  In a bowl, toss the vegetables with canola oil, salt, and pepper to coat.  Spread each vegetable on a separate sheet tray and put them in the oven.  The vegetables may cook at different rates, so pull them out as they are finished.  They should roast for about 35-40 minutes. 

While the vegetables are cooking, take a pint of cherry tomatoes and slice the tomatoes in half.  Mince two cloves of garlic.  Put a large skillet over medium heat.  Thinly coat the bottom of the skillet with canola oil.  When the oil gets hot, add the tomatoes and the garlic to the pan.  Cook, stirring often, for about ten minutes, or until the tomatoes get soft.  (Be careful with this part, and wear an apron!)  When pressed with a spoon, the tomatoes should squash easily and release their juices.  Using a potato masher, squash the tomatoes.  Add half a teaspoon of dried basil to the pan.

When the vegetables are finished roasting, add them into the tomato sauce.  Stir thoroughly to combine.  Taste and adjust seasoning.

Enjoy!

On the Table: Smoked Sausage and Mushroom Pasta

Sausage and mushrooms are delicious together on pizza, so why not on pasta?  Well, they ARE delicious together on pasta!  I made this really fast, easy dish for dinner the other night, and it was awesome.  I used smoked sausage, which was particularly fantastic, and some balsamic vinegar, which really tied everything together.  To prepare:

Put a large pot of salted water on to boil.  Prepare half a pound of pasta according to package directions.  I used farfalle, which worked really well.  In the meantime, prepare the sauce. 

Clean and thinly slice half a pound of mushrooms.  Remove the casing from half a pound of smoked sausage and cut the sausage into half inch chunks.

Thinly coat the bottom of a large skillet with canola oil and put it over medium heat.  When the oil gets hot, add the mushrooms to the pot and cook until the mushrooms just start to soften.  Add to the pot the sausage, half a cup of chicken stock, 1/4 of a cup of balsamic vinegar, and a dash of salt.  Cook, stirring often, until the mushrooms are tender, the sausage is heated through, and most of the liquid has evaporated.  When the pasta is finished cooking, add it into the skillet, along with a bit of the pasta water.  Stir thoroughly to combine and adjust seasoning.

Serve topped with parmesan cheese.

Enjoy!

Nonstick Pans Finally Make it Into My Kitchen

So...I finally got a nonstick pan last weekend.  In fact, I got two (they came in a combo pack). 

I am very hesitant about nonstick.  You can't use metal utensils with them; you have to be very careful about cleaning them; you have to throw them away when they get scratches; they generally shouldn't be used at very high temperatures; and the health impacts of the nonstick coatings are still not clear.  I am very content sticking to stainless steel, and I had put off getting a nonstick pan for a loooong time.  The only reason I ever had a second thought about this matter is that cooking eggs is infinitely easier in a nonstick pan.  In fact, the only time we used nonstick pans in culinary school was for making eggs. 

Yes, a very well-maintained cast iron pan can do the trick (allegedly - I've never tried it, but nonstick pans haven't been around forever), and a stainless steel pan with enough fat in it might suffice, but the easiest way to make relatively painless eggs is with a nonstick pan. 

I did my research, including checking out the America's Test Kitchen review of inexpensive nonstick skillets (the video is very informative and definitely worth a watch), and I almost bought a pan several months ago.  Then, Macy's had a fantastic special on these pans last weekend, and I took the plunge:

I used the 8 inch pan to make omelets, and I am pretty satisfied with the purchase.  The pan didn't seem to heat perfectly evenly, but for the super good price, I'm not complaining.  Let's hope this result was not just beginner's luck!

Almost no color and almost no wrinkles, but the folding did prove to be a bit of a challenge.  I guess I'll just have to keep practicing!

On the Table: Strawberry Sauce

The strawberry deluge is upon us!  (Is it just me, or have they taken over the grocery stores in the past couple of weeks?)  They are super easy to turn into a delightful sauce for...oh...anything.  Especially ice cream.  You can get a serving of fruit as part of your dessert!  To prepare:

Slice half a pound of strawberries.  They can really be sliced any size you want, depending on how chunky you like your sauce - you just want them to be fairly consistent in size.  Put the strawberries in a bowl and sprinkle them with about a tablespoon of granulated sugar, and stir well to combine.  Let sit for about an hour, then put the mixture in a small saucepot over low heat.  Cook, stirring often, until the strawberries are nice and tender.

If you wanted, you could buzz the sauce with an immersion blender to make it nice and smooth.  I like mine chunky though!

Enjoy!

On the Table: Braised Carrots and Broccoli Stems

The hits just keep on coming with the broccoli stems!  Last night I braised them (along with carrots), and they were absolutely delicious!  I love carrots, but I think I may have like the broccoli stems better in this preperation.  The proportion of broccoli stems to carrots that I used was entirely based on the quantities that I had on hand, but you could do this recipe with all carrots, all broccoli stems, or any combination thereof. 

To prepare:

Preheat oven to 350 degrees.  Peel carrots and broccoli stems (I used 5 regular sized carrots and three broccoli stems) and slice into one inch pieces.  If parts of the carrots are very thick, you may want to cut them in half.  I had about 4 cups of vegetable pieces.

Melt a tablespoon of butter in an ovenproof pot over medium heat.  When the butter gets hot, add in the carrots and broccoli stems.  Cook for about 5 minutes, just until the vegetables start to cook.  Add into the pot a dash of cayenne pepper, a tablespoon of honey, a dash of salt, and chicken stock to come 2/3 of the way up the vegetables.  Stir thoroughly.  When the liquid comes to a simmer, cover the pot and put it in the preheated oven.  Allow to cook for about 20 minutes, or just until a knife can be inserted easily into the thickest piece of vegetable.  Remove the pot from the oven, remove the lid, and put the pot on the stove over high heat.  Cook, stirring often, until the liquid has been reduced to a glaze, about 10 minutes.

Enjoy!

On the Table: Rice and (Garbanzo) Beans

Rice and beans doesn't have to use black beans!  Last night I made a fantastic version with garbanzo beans, and it was delicious.  I threw in a (drained) can of cut green beans as part of a clean-out-the-pantry-and-add-something-green-to-the-dish initiative, but the rice and beans would be delicious without it.  To make the dish:

Prepare about two cups of rice (I used brown rice).  While the rice is cooking, prepare the beans.

Put a large skillet over medium heat and pour a thin coating of canola oil into the pan.  When the oil gets hot, add to the pan one drained (15.5 ounce) can of garbanzo beans/chickpeas; one drained (14.5 ounce) can of cut green beans (if using); 1 teaspoon of Worcestershire sauce; 2 teaspoons of sriracha (which produced a pretty spicy dish - you can use less if you want less spice); 2 teaspoons of honey; 1/2 of a teaspoon of ground ginger; a dash of dried cumin; about 1/2 a cup of chicken stock (the actual amount may depend on the size of the pan you are using - you want enough liquid in the pan that the beans can cook, but you don't want them swimming in liquid); and salt and white pepper to taste.  Bring the liquid to a simmer, cover the pan, and allow to cook until the beans are tender but not mushy (about 15 minutes), stirring occassionally.  When the rice is cooked, add it into the pan and stir to combine thoroughly. 

Serve with a dollop of sour cream.

Enjoy!

On the Table: Ranch Mashed Potatoes and Peas

Hooray for comfort food!  Yesterday was a pretty dreary day, so I decided to make something thick and pretty unhealthy (although I tried to justify that it was nutritious based on the fact that there were vegetables in it!).  It was ranch mashed potatoes with peas - yum, yum, yum!  It was also a fantastic clean-out-the-fridge/pantry dish.  I used about 4 cups of mashed potates, half a pound of peas, half a packet of ranch dressing mix, and a little bit of milk to thin out the mixture. 

Admittedly, this dish is not a culinary masterpiece.  Sometimes, though, it's the simple things that really hit the spot!

Enjoy!

On the Table: Sauteed Broccoli Stems

The broccoli stems were delicious!  Like I said, if you have a recipe that only calls for broccoli florets, definitely save the stems and use them later.  The other night, I sauteed them in bacon fat and they were just fabulous. 

Next time you make bacon, save the fat from the pan.  Strain the fat through a strainer and put it in an airtight container in the refrigerator.  It can be used in place of oil in all kinds of recipes.  Be forwarned, though, it definitely imparts a bacon-y flavor to whatever you are making!

To prepare the broccoli stems:

Peel or cut off the outside of the stems (you can use a vegetable peeler or a knife).  Finely dice the center part of the stem.

Put a skillet over medium heat, and add bacon fat to coat the bottom of the pan (you could also use canola oil, though the flavor would be very different).  When the pan is hot, add the diced stems into the pan.  Cook them, stirring often, until the broccoli is nice and tender.  Add in a big squeeze of honey, a few dashes of ground ginger, and a dash of cayenne pepper.  Taste and adjust seasoning (in particular, you want to make sure there is enough honey to balance the savoriness of the bacon flavor), and add salt and white pepper to taste.

Enjoy!  (Incidentally, if you actually had some bacon on hand, I would imagine that some nice crispy bacon crumbled into this dish would be delicious.)

On the Table: Delicious Cheddar (and Pasta)

Sorry folks, apparently Blogger has been having some problems for the past few days :(  I wrote a post yesterday but it did not actually get posted...so I am going to attempt to re-create it now!

Although I am usually hesitant to discuss specific products (I am really a pragmatist in the kitchen, and I firmly believe in working with what you have on hand...if your preference is for products that are organic, free-range, etc., then by all means use those, but rarely would I say they are required), I have a current culinary love that is, well, a specific product.  It is this cheese:

It is delicious!  And the label does not lie - it is SMOKEY cheddar!  Smokey like sitting next to a campfire - I love it!  Admittedly, the smokey flavor was a little overwhelming at first, so I could only eat it in little bites.  Over the course of a few days, however (and I'm not sure whether my taste buds adapted or the cheese actually mellowed), I couldn't get enough!

I found this cheese at the farmer's market.  Raw milk cheese is somewhat controversial (because it is made from unpasteurized milk) and can be hard to find.  This producer has a plain cheddar that I am definitely planning to try next time I make it over to the farmer's market.  If you are interested in learning more about raw milk cheese, you should check out the Raw Milk Cheesemakers' Association.

After I had eaten the cheese plain and on crackers, I decided to try cooking with it, which turned out fabulously!  I just sauteed about four ounces of sliced mushrooms, added in half a pound of frozen peas, a few tablespoons of  milk, and about half a cup of the cheese (finely diced), and cooked, stirring often, until all the ingredients were heated through and the cheese had melted.  I tossed it with cooked pasta, using just a bit of the pasta water to thin out the sauce, and added in some parmesan cheese.

Yum!

On the Table: Broccoli Salad

Today I am sharing my new favorite food...broccoli salad!  It might sound a little funny, but give it a try and I guarantee you will like it!  I got this recipe from my grandmother and made a few minor changes (for one, I use regular granulated sugar, while she uses stevia - if you are trying to cut down on sugar, you can definitely go with a sugar alternative - it tastes just as good).  The recipe is really easy to make, and it can be refrigerated for several days (although I don't think it would make it that long in my house).  Here goes:

Cut one large bunch of broccoli (about 3 BIG stems) or two smaller bunches into small florets.  The florets should be really itty-bitty tiny.  Finely dice a small red onion.  Put the broccoli, onion, and about 1/4 of a cup of chopped walnuts into a big mixing bowl.  In a smaller bowl, whisk together half a cup of mayonnaise, 2 teaspoons of apple cider vinegar, 2 teaspoons of granulated sugar, and salt and white pepper to taste.  Pour the dressing over the broccoli mixture, and fold the ingredients together (use a spatula or wooden spoon to gently mix the ingredients - you don't want to crush the broccoli).  Cover and refrigerate for at least an hour, or longer if possible, to allow the flavors to meld.

Enjoy!

One more thought...You will be left will a bunch of broccoli stems once you have picked off the florets, but don't just throw them in the garbage!  I have a pretty extensive collection of broccoli stems in my refrigerator at this point (I have made two big batches of this salad in the past week), and I am going to be doing some experimenting with them.  The results will be posted soon!

Off the Shelf: French Cooking at Home

Before there was Julia Child, there was Louis Diat.  I just finished reading (and sometimes skimming...it is mainly a cookbook after all) Diat's French Cooking for Americans (published in 1946), which turned out to be one of the most succinct yet exhaustive overviews of (mainly homestyle) French cooking I have encountered to date. 

Diat was a classically trained French chef (his training probably resembled that of Jacques Pepin), but he never forgot the food his mother prepared for him as a child, and his book serves as an introduction to that type of cooking for American cooks.  The book is comprehensive, from soup to pastries (there aren't many references to nuts in the book), and provides an incredible variety of recipes within individual categories.  Twenty-six recipes for chicken may not strike a modern reader as very many, given our current affinity for that type of meat, but the collection of thirty-one recipes for veal is pretty impressive.  The treatment of vegetables is similarly comprehensive, with a breadth and depth of recipes provided. 

The book does a fantastic job of conveying the philosophy (if that is the appropriate term) of regional French cooking.  There is a focus on economy, and nothing (or very little) was wasted.  Interspersed with the recipes are passages describing the background of particular ingredients, the seasonality of eating, and the settings for particular meals.  Foods usually would be eaten in season, and those that could be preserved would be eaten throughout the year.  Recipes are included for organ means and suggestions are given for using less than ideal parts of produce.  There is an undercurrent of efficiency, both in terms of cost and time, running through the book, though there is no sacrifice in terms of the quality of the final product.  This approach could be adopted by many modern home cooks.  I was particularly impressed by the recipe for Hollandaise Sauce (there is an entire chapter in the book on sauces), which was based entirely on egg yolks, butter, and water (and none of the white wine and shallot reduction I learned to make in culinary school).  I tried the recipe one morning, and the results (seasoned with some lemon juice) were fantastic, and certainly made a delicious finishing touch for a breakfast at home.

Though the focus is on home cooking, Diat also includes recipes for things such as breads and cakes that the French would traditionally purchase, but that American cooks might be interested in making by hand.  The book provides an incredible reference, with great ideas for using familiar ingredients in new ways as well as for using unfamiliar ingredients.  I think some of the recipes would be difficult to follow just based on the text, and some of the techniques would be easier to learn with someone actually showing you how to do it.  (Incidentally, that is probably exactly how Diat learned how to cook - documenting and formalizing the recipes must have been a departure from how his mother actually cooked at home.)  Practice is exactly what is needed to master cooking, however, and doing so will give the home cook the freedom to experiment and adapt the recipes to his/her tastes.

In the Neighborhood: Brunch in Del Ray

I guess I should not be surprised that Mother's Day weekend turned out very brunchy.  The Washington Post Magazine Dining section yesterday did a feature on three brunch spots, and coincidentally, I was planning to share my new favorite brunch restaurant - FireFlies in Del Ray!  (Sadly, the Post did not feature FireFlies, but I am ok with that.) 

The food was delicious, plentiful, and reasonably prices.  The brunch menu really incorporates breakfast and lunch options, which is fantastic.  They have everything from eggs and pancakes to burgers and pizzas, so there is something for everyone.  Plus, they have a whole section of the menu devoted to different varies of Eggs Benedict - yum!  Yesterday, I had the Southern Benedict (buttermilk biscuits, chicken fried steak, poached eggs, and gravy!), which was delicious.  (Incidentally, I was thrilled to learn that there is someplace in the area that serves chicken fried steak - it is hard to find!)  My dining partners had the Best BBQ Burger (ham, cheese, grilled red onions, and BBQ sauce on a burger) and scrambled eggs and pancakes.  Everything was delicious!

The restaurant has a small stage, and it seems that they frequently have musicians perform.  Sunday brunch includes a bluegrass band, which was just fantastic.  The ambiance is very neighborhood-y, and the prices are such that I could envision coming back often.

On the Table: Mint Julep Punch

Happy Derby Day!!  Today is one of my favorite days of the year, not only because the race is super exciting, but also because I get to go full-out with the Southern-themed food.  Today I am going to share a recipe for a beverage rather than a food.  Unfortunately, I think mint juleps are pretty...not good.  Mint julep PUNCH, however, is fantastic!  (I can't remember where I got the original recipe - I would like to give credit where credit is due, but all I have is a handwritten copy).  To prepare:

Combine 2 cups of water and 10 ounces of mint jelly in a saucepan, and heat, stirring often, over medium heat until the jelly melts.  Allow the jelly mixture to cool, and in the meantime, in a large pitcher, combine 5.5 cups of pineapple juice (preferably the kind with no sugar added), half a cup of lime juice, and 2 cups of water.  When the jelly mixture has cooled, add it to the pitcher and stir well to combine.  Put the pitcher in the refrigerator overnight, or at least for several hours.  You will want all the ingredients to be cold, so also put a liter of bourbon and a 2 liter bottle of 7-Up (or about 6 cans) in the fridge.  When you are ready to prepare the punch, pour all the ingredients over ice (I use the ice cubes that don't melt, so as not to dilute the punch) and stir to combine.

Enjoy! (Fancy hats optional, but encouraged.)

On the Table: Wine and Citrus Black Beans

Since yesterday was Cinco de Mayo, I knew I would be making fajitas or tacos or nachos or something similar for dinner.  Based on the contents of the fridge and pantry, I decided to make beans and rice in a fajita.  I made a variation on the Spanish Rice I have made previously (I changed the spices from the last time I made it - I used chili powder, cayenne pepper, and paprika - and skipped the jalapeno), and I decided to experiment with the beans.  I was a little bit worried while the beans were cooking - I figured they were going to be either really good...or really bad.  Fortuntely, they were delicious!  To prepare:

Drain and rinse one 15.5 ounce can of black beans, and put the beans in a saucepot.  Add about a cup of red wine (I used Cabernet Sauvignon) to the pot, along with the zest of one small or half of a large orange.  Bring to a simmer over medium heat and allow to simmer for about 20 minutes (I let it simmer for the same amount of time the Spanish Rice was in the oven).  A lot of the liquid should evaporate from the pan.  Since I was making fajitas, I used a slotted spoon to serve the beans, because I didn't want too much liquid in the fajitas.  The liquid would be great to serve along with the beans, however, if you were serving rice and beans as a side dish, for example, and didn't mind a little more liquid on the plate. 

With just some sour cream and salsa, the rice and beans were delicious in a fajita!

Enjoy!

On the Table: Pasta with Cabbage and Peanut Sauce

Yesterday was really busy, so I took the opportunity to make a really easy and fast dinner, and work on cleaning out the fridge at the same time.  It turned into somewhat of a multi-cultural pasta dish, with cabbage, peanut sauce (out of a bottle - guilty!), and sriracha.  Yum!  Pasta and rice are two staples that I always keep on hand, because they are incredibly flexible - they can be combined with almost any leftover ingredients to make a complete meal! 

Put on a large pot of heavily salted water to boil. 

Cut half a head of green cabbage into 1/4ths (make three cuts perpendicular to the root, but don't cut through the root, so the cabbage stays together).  Thinly slice the cabbage (horizontal to the root).  The pieces of cabbage should about the size of a piece of penne.

Put a large skillet over medium-high heat and coat the bottom of the pan with canola oil.  When the oil gets hot, add in the cabbage.  

(By this point, the pasta water is probably boiling - go ahead and prepare the pasta according to the package directions.  I used penne, which was just about the same size as the pieces of cabbage, but you could use any shape you want.)  Cook, stirring occassionally, until the cabbage is tender.  You can't see it very well in the picture above, but you actually want the cabbage to brown a little around the edges.  As the cabbage is cooking, add in some of the peanut sauce.  I used this kind (it's fantastic!):

Also add in a healthy squeeze of sriracha.  Taste and adjust the level of seasoning - I added peanut sauce about three times until I felt there was enough.  You also may need to add salt, but remember that the peanut sauce probably has a lot of salt in it, so adjust the amount of peanut sauce first.  When the pasta is finished cooking, add it right into the pan.  I didn't even bother with a collander - I just used a spider/skimmer to scoop the pasta right into the pan.  Add some of that lovely starchy pasta water to the pan as well to add some nice creaminess to the sauce.

Enjoy!

Not on the Table Yet, but Soon: Fresh Herbs are the Best!

Hooray, the farmer's market is back in Crystal City!  I was incredibly excited to stop by this afternoon.  There were lots of familiar faces among the purveyors, along with some newcomers.  Flowers and herbs seemed to be the order of the day, as they dominated the market.  I picked up two plants (and then got to take a trip to Home Depot to pick up planters and potting soil!). 

Here is the mint:

And here is the lavender:

It is fantastic to have something green livening up the apartment!  I will most definitely be using the mint in my upcoming culinary adventures, and I will need to do some research as to how lavender can be used in cooking...in the meantime, it will look pretty and smell good!

On the Table: Mushroom Pasta

The other night, I made a great dinner that used up some leftover ingredients in the fridge.  I usually look to pasta when I need to use up a hodgepodge of ingredients, and it did not let me down this time! 

Put on a large pot of salted water for the pasta and prepare half a pound of pasta (I used penne) according to the package's directions.  In the meantime, prepare the sauce (it's really more of a topping...it's not very sauce-y).

Thinly slice half a white onion and half a pound of mushrooms (I used baby portobellos).  Put a large skillet over medium heat and add canola oil to coat the bottom of the skillet.  When the oil gets hot, add in the onions.  When the onions start to get translucent, add the mushrooms. 

Cook for a few minutes (until the mushrooms smell really nice), then add about a cup and a half of chicken stock, a dash of salt, and a few dashes of dried thyme, celery seed, and oregano to the pan.  Cook, stirring often, until the chicken stock has evaporated.  The chicken stock adds a great richness to the mushrooms.  Adjust seasoning to taste.

Serve over the pasta. 

I topped mine with ricotta and parmesan cheese, which was delicious (but sadly did not make it into the picture)!  Enjoy!