Cherry Tomato and Watermelon Salad

Yesterday, since we finally are experiencing summer weather, I decided to make Cook's Illustrated's Cherry Tomato and Watermelon Salad.

Saturday I had visited the South Lansing Farmer’s Market and picked up several of the ingredients needed to make the salad. It was my first visit to the small market, but was excited to see a nice mix of vendors. I purchased some locally grown produce, a Jamaican meat patty and even a cute pair of earrings (with proceeds to send a grandson to college).

At the market, I was able to find cherry tomatoes and fresh mint. From there a quick stop at the regular market for a watermelon, shallot and feta. The rest of the ingredients were in my pantry. I followed the recipe as it was written. The salad took about an hour to prepare. It was a great combination of sweet (from the cherry tomatoes and watermelon) and tangy (from the feta). The mint added a nice coolness which really helped exemplify the flavor of summer.

As the recipe indicates, I let the tomatoes sit for half hour in sugar and salt. This was ample time to chop the rest of my ingredients. I went a bit over 1 cup of watermelon and next time I will increase the watermelon to 2 cups. I would have liked an even mix of tomato to watermelon.

When the tomatoes had sat, there was quite a bit of liquid in the bottom of my bowl. As I spun the tomatoes of their seeds and liquid even more liquid was expelled. It had never occurred to me to spin my tomatoes. I spin everything else – salad green, herbs, why not tomatoes?! I was just able to get a 1/2 cup of liquid from my spinning.

Next time I make this salad, I will either sweat the shallots, by letting them sit for 5- 10 minutes with a bit of salt on them, or gently sauté them before adding my tomato liquid. The shallot flavor was a bit overwhelming in the final salad.

By reducing the liquid from the tomatoes, it gave you a sauce with a great concentrated tomato flavor. Adding the vinegar really helped cut the sweetness that you get from tomatoes. I did not add any additional salt to my final dish, as feta is usually so salty I did not think I would need any additional, and I was right, I didn’t.

This salad would be a great addition to take to a summer picnic or if you looking for a refreshing alternative to traditional salad. By our serving size (about ½ cup), we were able to get 6 servings from this salad. Here is my modified recipe:


Cherry Tomato and Watermelon Salad
Serves 6. Published July 1, 2008. From Cook's Illustrated, slightly adapted

If in-season cherry tomatoes are unavailable, substitute vine-ripened cherry tomatoes or grape tomatoes from the supermarket, avoiding pale, unripe ones. If using grape tomatoes, simply cut them in half along the equator (rather than quartering them) to expose the maximum amount of seeds and pulp. If you don’t have a salad spinner, after the salted tomatoes have stood for 30 minutes, wrap the bowl tightly with plastic wrap and gently shake to remove seeds and excess liquid. Strain the liquid and proceed with the recipe as directed. The amount of liquid given off by the tomatoes will depend on their ripeness. If you have less than 1/2 cup of juice after spinning, proceed with the recipe using the entire amount of juice and reduce it to 3 tablespoons as directed (cooking time will be shorter).

2 pints cherry tomatoes , ripe, quartered (about 4 cups) (see note)
1/2 teaspoon sea salt
1/2 teaspoon white sugar
1 medium shallot, minced (about 3 tablespoons)
1 tablespoon white wine vinegar
2 tablespoons vegetable oil
Ground black pepper
2 cups watermelon , cut into 1/2-inch cubes
4 ounces feta cheese , crumbled (about 1 cup)
3 tablespoons chopped fresh mint leaves , roughly

Toss tomatoes, 1/4 teaspoon salt, and sugar in medium bowl; let stand for 30 minutes. Sprinkle the remaining 1/4 teaspoon salt on the minced shallot and let rest for about 10 minutes.

Transfer tomatoes to salad spinner and spin until seeds and excess liquid have been removed, 45 to 60 seconds, stirring to redistribute tomatoes several times during spinning. Return tomatoes to bowl and set aside.

Strain tomato liquid through fine-mesh strainer into liquid measuring cup, pressing on solids to extract as much liquid as possible.

Bring 1/2 cup tomato liquid (discard any extra), shallot, and vinegar to simmer in small saucepan over medium heat. Simmer until reduced to 3 tablespoons, 6 to 8 minutes.

Transfer mixture to small bowl and cool to room temperature, about 5 minutes. Whisk in oil and pepper to taste until combined. Taste and season if necessary.

Add watermelon, mint, feta, and dressing to bowl with tomatoes; toss gently and serve.

Jen's note: If you are not immeidately serving the salad, wait and toss the tomato dressing when ready to serve.

Ramp Up for Spring

Ramps, or wild leeks, are starting to appear. This wild relative to the onion starts growing in Appalachia at the first signs of spring and starts working its way northward to Canada as the ground warms and things begin to thaw.

The name ramp derives from the zodiac sign Aries or the ram. The ram is known for its stubbornness and people who fall under the sign Aries, born in late March to early April are also said to be stubborn. Because the ramp is frost resistant and therefore stubborn to Mother Nature, early on it was called Ramson, son of the ram. The name later morphed into ramp.

They grow on the damp forest floor, so keep your eyes open while hiking. Both the leaves and the bulbs can be eaten, but they have an assertive, garlicky flavor so use them sparingly. The bulbs can used like garlic cloves or a shallot - sliced and sautéed as a base for soups and sauces. The leaves can be sliced and added to egg dishes, casseroles or stir fry.

A traditional way to eat at ramp festivals is to boil a bunch of ramps for 20 minutes in a large pot with a splash of cider vinegar. The ramps are then drained and quickly sautéed with bacon grease and served hot.

This month’s Bon Appétit has a recipe that just screams springtime. I imagine sitting on the back porch, eating this with some fresh fruit and lightly toasted English muffins.Enjoy!

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Scrambled Eggs with Ramps, Morels, and Asparagus

Serves 2

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1 tablespoon butter

1/4 cup thinly sliced trimmed ramp bulbs and slender stems plus 1 cup thinly sliced green tops (from about 4 large ramps)

4 medium asparagus spears, trimmed, cut diagonally into 1/2-inch pieces (about 1/2 cup)

1 ounce fresh morel mushrooms, thinly sliced lengthwise (about 1/2 cup)

4 large eggs, beaten to blend

Melt butter in medium nonstick skillet over medium heat. Add ramp bulbs and stems to skillet; sauté 3 minutes.

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Add green tops, asparagus, and mushrooms; sauté until ramps are soft and asparagus is crisp-tender, about 9 minutes.

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Add eggs to skillet; sprinkle with salt and pepper. Stir until eggs are very softly set, about 2 minutes.

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Season to taste with salt and pepper. Divide scrambled eggs between 2 plates and serve immediately.

Chef Steph's Recipes

Chef Stephanie Izard's recipe are posted on her site (see my post about meeting her)

Grilled Skirt Steak and Fennel Salad with Chive Yogurt

Olive Oil Poached Shrimp and Soba Salad

I would recommend checking out her site. She has some great recipes and an informative blog with cute short videos.

Jicama Stick-a-mas

Jícama (pronounced HEE-kah-mah) is a large, bulbous root vegetable which you may have overlooked at the market. It has a thin, brown, fibrous skin and its flesh is white and crunchy, very similar to water chestnut. It has a sweet, almost nutty flavor. It is often referred to as a Mexican potato or Mexican turnip.

Jícama can be eaten raw or cooked. I probably use it more frequently raw than cooked. I like to julienne it and serve it in salads for added crunch or on a crudités platter for something different. Or you can shred it (a mandoline works great with the smallest julienne blade) and make a unique slaw.

A very common way to eat jícama is to slice it like fries, sprinkle it with chili powder and salt and squeeze with some fresh lime. Yum!

When cooked, it retains its crispness. Since it has such a mild flavor, it can add crunchiness to a variety of dishes. Try dicing it and adding to chili, stew or stir-fry. Or finely diced and added to a crab or fish cake. Its juicy crispness compliments spicy dishes well. It is a great addition to a spring roll.

It originates from Central America and goes well with many Latin flavors like cumin, cilantro and citrus like orange, lemon and lime.

To peel jícama, simply remove the peel with a vegetable peeler or paring knife. The easiest way is to remove the top and bottom first, then peel top to bottom (not round and round like an apple). Rinse after peeling. A whole jícama can be stored in the refrigerator for up to 2 weeks. It is best eaten shortly after it is peeled. It is high in dietary fiber (5 grams per 100 grams) and is a good source of Vitamin C and potassium.

Chicken and Vegetable Spring Rolls
Serves 4 – 2 rolls per person

1 chicken breast
Kosher salt and black pepper to taste
1 Tablespoon coarse mustard (can substitute yellow mustard)
1 Tablespoon canola or vegetable oil
1/4 red onion, cut into match stick sized pieces
1 small carrot, cut into match stick sized pieces
1 small green bell pepper, cut into match stick sized pieces
1 small jícama, cut into match stick sized pieces
1 clove garlic, chopped
1 teaspoon freshly grated ginger
1 lime, juiced
2 teaspoons sweet paprika
1 teaspoon chili powder (or to taste)
8 rice paper wrapper sheets, 8” size
1/4 cup fresh cilantro (or basil or Thai basil)

Sprinkle both sides of the chicken breast with salt and pepper. Spread half of the mustard on one side of the chicken breast.

Heat a grill pan over medium-high heat. Place the mustard side down on the pan, then spread the remaining half of the mustard on the top half of the breast. Cook until sides of breast start turning white, about 4 – 5 minutes then flip and cook completely on the other side, an additional 3 – 4 minutes.

Allow the breast to cool to the touch and shred the breast. I like to use two forks to shred chicken, using the tines to shred the meat.

While the chicken is cooking and cooling, sauté the onion, carrot, pepper and jícama in a large skillet until just al dente, about 7 – 10 minutes. Add the garlic and ginger, stirring continuously for about 30 seconds.

Remove the vegetables from the heat, stir in the lime juice, paprika and chili powder.

Allow the vegetables to cool.

Place one rice paper sheet in a shallow dish filled with hot water. Allow wrapper to soak for about 15 seconds, or longer so it is pliable.

Place the pliable wrapper in front of you. Add a tablespoon or so of the shredded chicken at about 6 o’clock if the wrapper were a clock dial, about 1” from the edge. Place a tablespoon or so of the vegetable on top of the chicken. Top the mixture with about 1/2 tablespoon of fresh herbs.
Taking the edge nearest you, roll it over top of the chicken vegetable mixture. Continuing rolling towards 12 o’clock until you have one full roll. Fold sides in (3 o’clock and 9 o’clock) towards the center, then continuing rolling towards 12 o’clock until completely rolled. Repeat with each wrapper.
Serve with your favorite store bought dipping sauce or mix soy sauce, rice vinegar, minced garlic and ginger and a bit of sugar to taste.

EDIT TO ADD: This recipe is very versatileand you can add many different veggies in place of the ones listed. You could easily add vermicelli noodles in place of the chicken for a vegetarian option.

Don't Cry Over Spilled Milk Day

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Today, February 11 is Don't Cry Over Spilled Milk Day.

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So remember that every once in awhile milk spills, things happen. Try to remain optimistic, think happy thoughts, be happy with yourself and the things around you. Things do not have to be perfect and it is okay if they are not.

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Spill some milk!

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Homemade Chocolate Milkshake

Makes 1 - 2 servings

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1 or 2 scoops of ice cream, vanilla or chocolate for extra chocolatey shake

1/2 cup milk

1 teaspoon vanilla extract

3 - 4 Tablespoon chocolate syrup

Garnish with whipped topping and candy sprinkles or chocolate chips (optional)

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Add the ice cream, milk, vanilla extract and chocolate syrup to the blender. Blend until smooth. You don't need to measure the ingredients, you can just eyeball the receipe (remember today is the day to let go!).

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Pour the milkshake into one or two glasses. Top with whipped cream if you like and garnish with sprinkles. Enjoy!

Happy Lunar New Year!

Today is the Chinese or Lunar New Year, marking the beginning of the Year of the Ox. Unfortunately I don't have any ox recipes to share. Perhaps a beef recipe instead? (And Thai not Chinese - I am really stretching today!)

Thai Curry Beef
2 Tablespoons canola or vegetable oil
2 Tablespoons curry paste, or less depending on your spicy preference (panang curry paste is preferred)
1 cup coconut milk, or more if you prefer a soupier dish
2 cups sliced beef sirloin steak, sliced into around 1" slices
1 cup sliced red bell pepper, sliced into around 1/2" to 3/4" slices
1 – 2 Tablespoons fish sauce
1 – 2 Tablespoons brown sugar
2 Tablespoons roasted peanuts
3 – 4 kaffir lime leaves, slivered for garnish (optional)
3 – 4 fresh Thai chilies, slivered for garnish (optional)
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Heat the oil over medium heat in a wok of high sided skillet. Add the curry paste and sauté until it becomes aromatic.
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Stir in the coconut milk and increase heat to medium-high. Heat until coconut milk just begins to boil.
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Add the meat and cook until it is nearly done, about 5 minutes for medium rare.
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Add bell peppers, 1 Tablespoon of fish sauce and 1 Tablespoon of brown sugar. Simmer for 5 minutes.
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Taste and add more fish sauce and brown sugar if necessary.
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Serve over jasmine rice and garnish with kaffir leaves and chilies.
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NOTE: Fresh basil leaves can be substituted for kaffir leaves. Although the taste is not the same, it will add flavor. Chose Thai basil if it is available.
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For my Lansing area readers, I have been able to pick up fresh kaffir lime leaves and panang curry at Oriental Mart (2800 E Grand River Ave, East Lansing #517/337-2519 – near Coral Gables restaurant between Hagadorn and Park Lake Roads).

Obama's Favorite Foods

With a new President in the White House, starting his first full week of office, I thought I would pay a bit of tribute to him by letting you in on his favorite and least favorite foods. According to what I was able to dig up:

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Favorites Include:

Nuts like Roasted Almonds and Pistachios

Vegetables, especially Broccoli and Spinach

Handmade Milk Chocolates from Fran's Chocolates in Seattle

Shrimp and Grits /Soul Foods

He loves to add hot sauce to his meals

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Dislikes Include:

Mayonnaise

Salt and Vinegar Potato Chips

Beets

Asparagus, but will eat it if no other vegetables are avaialble

Soft Drinks, he prefers water

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Sorry Mr. President, but your dislikes are some of my favorites. Beets and asparagus are probably my two favorite veggies.

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Obama's favorite thing to cook is chili. Below is his receipe, I haven't tried it yet but hope to shortly. The tumeric is an interesting twist to a traditional recipe.

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Obama Family Chili Recipe
1 large onion, chopped

1 green pepper, chopped

Several cloves of garlic, chopped

1 tablespoon olive oil

1 pound ground turkey or beef

1/4 teaspoon ground cumin

1/4 teaspoon ground oregano

1/4 teaspoon ground turmeric

1/4 teaspoon ground basil

1 tablespoon chili powder

3 tablespoons red wine vinegar

Several tomatoes, depending on size, chopped

1 can red kidney beans

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Saute onions, green pepper and garlic in olive oil until soft.
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Add ground meat and brown.
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Combine spices together into a mixture, then add to ground meat.
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Add red wine vinegar.
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Add tomatoes and let simmer, until tomatoes cook down.
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Add kidney beans and cook for a few more minutes.
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Serve over white or brown rice. Garnish with grated cheddar cheese, onions and sour cream.

Jewel Salad

Over the last few weeks, things slowed down for me and I have had the chance to cook. It somehow felt different from my regular cooking. I am often cooking for a purpose - testing a recipe, for photos for my upcoming new website, etc. But the last two weeks felt like cooking for the pure enjoyment of cooking! It was fabulous.

I found a few different recipes that were heavenly. I made Afghan Roasted Chicken from The Barbeque Bible by Steven Raichlen and also Dukkah-Crusted Lamb Chops with Pomegranate Molasses from Bon Appétit magazine. The Dukkah Crust was fabulous and the next day I roasted sweet potatoes and sprinkled the left over crust over them. I also sprinkled it over roast pork and chicken. The pistachio and earthy spice combination was finger licking good! I would highly recommend trying out this recipe.

I also made an Autumn Jewel salad created by Abra Bennet. I met Abra through Personal Chefs Network. She is an incredibly knowledgeable woman who I admire so much - versed in it feels like every cuisine, spice and technique. She is now living in France, writing a cookbook and living a life I am very envious of. You can follow her journey on her blog French Letters, but I warn you it is amazing and addictive.

One of Abra's original creations, Autumn Jewel Salad, is the perfect combination of ingredients. And luckily the produce is still available. So I am calling the salad Jewel Salad since it is no longer autumn. I hope you enjoy it as much as I do.

Abra's Jewel Salad

Serves 10 - 12

Dressing:

6 tablespoons walnut oil

3 tablespoons pomegranate molasses

2 tablespoons white verjus (see note)

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Salad:

2 cups arugula

1 cup radicchio

2 cups mixed greens

2 Fuyu persimmons -- sliced

2 cups halved red grapes

1 cup pomegranate seeds

2/3 cup toasted whole almonds

1/2 cup crumbled goat cheese

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Combine dressing ingredients in a small jar and shake to emulsify.

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Arrange salad ingredients beautifully and drizzle with dressing.

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NOTE: Verjus (pronounced vair-ZHOO) is the tart, fresh juice of unripe wine grapes. It is a culinary ingredient indigenous to the world's wine producing regions that is used in sauce making, for poaching fish and meat, and to dress lettuces, vegetables and fruit. Verjus or "verjuice" as it is sometimes called, literally means green juice in the sense that it's made from fruit that has yet to fully ripen — it's green. It is used to add acidity to foods, an important component in food and in cooking.

SUBSTITUTION: To make 1/3 cup verjus, mix 3 Tablespoon white grape juice with 2 Tablespoons apple cider vinegar.

Pierogis

Every year, my family eats pierogis at our Christmas Eve dinner. It is part of our Czech / Polish heritage. Pierogis are filled noodle dumplings [pronounced peer-Oh-gee, unless you are in my family and some unknown reason we pronounce them pee-DOE-gee]. They can be filled with a ground meat mixture, sauerkraut, mushrooms, mashed potatoes, cottage cheese or fruit filling. They are boiled and then fried in butter. They are amazing!

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Yesterday, I went to my grandmother's house where a group of the family gets together and we make a hundred or so for our Christmas Eve dinner. It is an annual event that I look forward to every year.

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First we get together the ingredients and mix up as many batch as we plan to make. We mix the batches in the stand mixer and cover until we are ready to use them.

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After all the dough has been mixed, covered and set aside, we pull out portions of the dough and roll it to the right thickness. Then the dough is cut into pieces and stuffed.

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We usually stuff with sautéed onions, mashed potatoes and cheese. This year we used both aged Cheddar and Gruyère. We also stuffed with sauerkraut, something we do not normally do. Grandma had just finished putting up a crock of sauerkraut; so it was fresh and delicious.

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The filling is added to each piece of dough. The dough is moistened with water around the edges, folded over itself and the edges are crimped closed.

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In batches, the pierogis are added to boiling water for 8 minutes. At this point, we allow them to cool and freeze them until they are

ready to be eaten.

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When ready to eat, the pierogis are fried in butter until golden brown. Then you can eat and enjoy! And trust me, you will enjoy.

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Our family's recipe:

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PIEROGIS – Potato, Onion and Aged Cheddar
Makes about 55

Dough:
6 cups all-purpose flour
1 stick melted butter
1/2 cup milk
3 large eggs
1 cup sour cream
1 teaspoon salt

Filling:
2 pounds potatoes, peeled and cubed
5 tablespoons butter
2 tablespoon oil
1 large onion, diced
1/3 cup milk
Salt and black pepper, to taste
1/2 pound sharp aged cheddar cheese, shredded

Add cold water to cubed potatoes in a large pot, place over high heat and cook until potatoes are soft, approximately 30 minutes.

Meanwhile, melt 2 tablespoons butter and 2 tablespoons oil in a skillet over medium-low heat. Add the diced onions and cook until onions are soft, stirring frequently, about 30 minutes.

When potatoes are finished, drain and mash adding onions and any oil in the pan, the remaining butter and milk. Mash until lump free and well combined. Salt and pepper to taste.

While potatoes and onions are cooking, combine all the dough ingredients in a large bowl. Mix with hands until all ingredients are combined and you have a soft dough.

Fill a large pot with water and bring to a boil.

Divide the dough into four equal balls. Cover three dough balls with a clean towel to prevent from drying out. Take the last ball and roll out on a lightly floured surface until the dough is thin, but not translucent, approximately 1/16”. Cut the dough into approximately 2” x 4” strips. Place about 1 tablespoon on mashed potatoes and 1 teaspoon shredded cheese on half of the strip. Dampen the sides of the strip with water, fold over the empty half of the strip, and press firmly to make sure add sides are firmly closed. Repeat with remaining balls.

Place finished pierogis in pot of boiling water for 5 minutes. Only place a few at a time in the pot, not to overcrowd. Remove the pierogis with a slotted spoon and drain in a colander. Place on a baking sheet to cool.

Pierogis may be frozen at this time for 3 months. Defrost two to three days in the refrigerator.

When ready to eat, sauté pierogis in butter on both sides until golden brown.

NOTE: Fillings can include any combination of ingredients – sweet or savory. Strong cheese such as Gruyère, Fontina or Asiago can be substituted for cheddar. Other fillings include drained cottage cheese; dried plums or other fruit fillings; sauerkraut and mushrooms; ground beef, hard-boiled egg and sautéed onions; cream cheese and sour cream; or rice, mushrooms and dill.

Election Day

Unless you have been living in a vacuum, you know that today is Election Day.

Don't forget to

In honor of Election Day, I am sharing a recipe from The White House Cookbook by Janet Halliday Ervin. This recipe is from Abigail Adams, the wife of our second President, John Adams. She truly was the first lady as the Adams were the first occupants of the White House.

RASPBERRY FOOL
Put your fruit into an oven for quarter of an hour. When tender, pulp it through a sieve, sugar it, add the crumbs of sufficient sponge cake to thicken it. Put into a glass mould or into custard cups and lay some thick cream on top. If for immediate use, the cream may be beaten up with the fruit. Other light berries and fruit may be treated in the same way.


I have modified the recipe slightly, this is about 4 servings.

1 pound fresh raspberries
1/2 cup sugar, divided
1 1/2 cups heavy cream
1 teaspoon vanilla
4 sprigs of mint, for garnish

Add the berries to an oven safe dish and place in a preheated 350°F oven for 15 minutes.

Press through a fine-meshed sieve. Mix the fruit with 1/4 cup sugar and set aside.

Meanwhile, beat cream together until soft peaks form. Add remaining sugar and vanilla and continue beating until just stiff. Remove 1/2 cup of the whipped cream for garnish.

Fold sugared fruit into cream. Put into individual serving dishes and refrigerate for 3 hours before serving.
Serve by garnishing with a dollop of the reserved cream and a sprig of mint.

Happy Father's Day

Father's Day is Sunday, June 15. My dad is great because he is very mechanical and he gives me advice on problems like auto problems and home repairs. I am not saying that women can not do these things on our own and I have been known to get my hands dirty on many occasions. It is nice to know that I have my dad to count on when I have these types of questions. He is also a financial genius so he offers great investing and banking advice.

When we think dads and food, most of us think meat, lots of meat. And with the weather turning warm, we think grilling and outdoor cooking. One of my favorite grilled recipes is an Asian inspired rib recipe (that I have yet to name). I originally pulled this recipe from a television show. I did not love the original recipe but saw it had potential so have been modifying it over the years. My other favorite grilled recipe is a Grilled Asparagus with Peanut Sauce from Cook's Illustrated. Normally I would not think of peanut butter and asparagus in the same dish, but this will wow your socks off. It is fabulous! So I share both of these recipes with you, enjoy your weekend. And dads everywhere, thank you for all you do!

JEN'S FAVORITE RIB RECIPE

Serves 4

4 Tablespoons oyster sauce

1 Tablespoon soy sauce

2 stalks of lemon grass (white part only), finely chopped

Juice from half a lemon (about 1 Tablespoon)

2 Tablespoons sugar

1 clove garlic, minced

Freshly ground black pepper, several twists of peppermill

2 pounds of pork ribs, cut into individual ribs

Combine ingredients together, add ribs and let sit at room temperature for 30 minutes. Can marinate longer, up to 24 hours, in the refrigerator.

Heat grill to medium-high heat and add ribs. Cook about 5 to 10 minutes per side, flip and cook another 5 to 10 minutes. Let sit for 5 minutes before eating.

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ASPARAGUS WITH PEANUT SAUCE
Cooks Illustrated Magazine ~ May/June 1998 issue

Servings: 4

1 medium garlic clove -- minced
1 1/2 teaspoons fresh ginger -- grated
1 1/2 teaspoons rice wine vinegar
1 1/2 teaspoons soy sauce
1 tablespoon Asian sesame oil
1/2 teaspoon salt -- or to taste
1/4 teaspoon ground black pepper -- or to taste
1 1/4 pounds asparagus spears -- tough ends snapped off
1 tablespoon peanut butter
1 tablespoon fresh cilantro leaves -- minced
1 medium scallion -- white and green parts, minced

Either light a medium fire in grill or preheat broiler. Whisk garlic, ginger, rice wine vinegar, soy sauce, and sesame oil, along with salt and pepper to taste, in medium bowl. Brush asparagus with about 1 tablespoon dressing to coat lightly.

Either grill asparagus, turning halfway through cooking time, until tender and streaked with light grill marks, 5 to 7 minutes, or line up spears in single layer on heavy jellyroll or rimmed baking sheet and broil, placing sheet about 4 inches from top heating element and shaking it once halfway through cooking to rotate spears, until tender and browned in some spots, 6 to 8 minutes.

Whisk peanut butter, cilantro, and 1 tablespoon water into remaining dressing; toss with asparagus. Transfer to serving platter, adjust seasoning with salt and pepper, sprinkle with minced scallion, and serve immediately

International Pickle Week (May 16 – 26, 2008)

International Pickle Week, yes that is right – worldwide fun for my fellow pickle lovers, begins on May 16 and actually runs 10 days (no not really a week, is it?!). Pickles have been deemed the world’s funniest vegetable. The pickle week ends on Memorial weekend to kick off the start of summer right!

International Pickle Week began in 1948 to celebrate those brined cucumber treats. The key to make pickles is starting with the right type of cucumber. The cucumbers we find in the market to add to our salads, long and sleek do not make the best pickles. Often time you can see the small ones called pickling cucumbers in the market, or most people who make their own pickles grow their own cucumbers. Traditionally pickles are made by curing cucumbers in a salt-water solution for four to six weeks. During this time, naturally occurring bacteria from the salt and the cucumbers themselves slowly change the bright green cucumbers to the dark olive skinned pickles and change the opaque interior translucent. Pickles can be fast packed which includes soaking them in a vinegar solution for much shorter time period.

Dill or kosher pickles are the most popular types of pickles. These are made by adding dill weed and lots of garlic to the brining process. Gherkins are small dill pickles.

Sweet pickles are the second most popular type of pickles. Sugar is added to the brine to give these their sweet flavor. Bread and butter pickles are a type of sweet pickle.

Cucumbers are not the only vegetable to be pickled. Other pickled favorites include peppers, cabbage (sauerkraut), beans, okra, root vegetables like turnips and beets, carrots, radishes, ginger, mangos, watermelon rind, hard-boiled eggs, various meats and let us not forget olives and capers.

I love adding pickles to a sandwich for both crunch and great flavor. They go well to with grilled items like burgers, hot dogs and grilled chicken breasts. I love adding relishes to my chicken and egg salads.

Although I have not tried it myself, I found a recipe for fried pickles. What could be better?

FRIED DILL PICKLES
Serves 4 – 6

3 to 4 large dill pickles, whole

1/2 cup all-purpose flour

1/4 cup beer

1 Tablespoon cayenne

1 Tablespoon paprika

1 Tablespoon black pepper

1 teaspoon salt

1 teaspoon garlic powde

r3 dashes hot pepper sauce

Vegetable oil for frying

Cut dill pickles into 1/4” thick slices.

Combine flour, beer, cayenne, paprika, pepper, salt, garlic powder and hot pepper sauce in a medium mixing bowl. Dip pickle slices into batter.

Heat oil to 375°F in a large, deep saucepan. Fry pickles until they float to the surface, about 4 minutes. Serve immediately. Possible dipping sauce include orange blossom sauce, a horseradish mayonnaise or buttermilk ranch.


Visit http://www.ilovepickles.com/ for recipes, puzzles and games, and other valuable information.

Happy Mother's Day

Sunday May 11 is Mother's Day. What better way to honor our mother's then by feeding her and thanking her for all the years of feeding us.


Make her breakfast
Whether it is breakfast in bed or a nice meal around the table, you can make pancakes or waffles, made-to-order omelets, scrambled eggs with bacon or sausage or whatever mom loves. An easy and filling option is baked oatmeal. You add your favorite dried fruits, fresh fruit like apples or strawberries or nuts to customize to mom’s tastes. It can be baked in a large pan or in individual ramekins for a fancy touch.


BAKED OATMEAL
Serves 6

3 cups quick-cooking oatmeal
1/2 cup brown sugar
2 eggs, lightly beaten
2 cups milk
2 teaspoons baking soda
1 teaspoon salt
dried fruits, nuts and fresh fruits
butter, for greasing pan(s)

Preheat oven to 375 degrees F.

Generously butter with bottom and sides of 9" x 13" baking dish or individual ramekins.

Mix all ingredients together. Pour ingredients into pan(s). If using individual ramekins, set each on top of a baking sheet to help clean up and spills.

Bake ramekins for 25 minutes, full pan for 45 minutes. Mixture should be bubbly and oatmeal cooked through.


This is great reheated later in the week, so I suggest making extra.


Make Mom a Picnic
Whether the sun is shining or not, why not treat mom to a picnic. You can spread out a blanket in a nearby park, under your favorite tree or in the living room. Mom will love an excuse to use her picnic basket or other basket she has. Pack fried chicken (homemade or purchased), make tea sandwiches with crusts removed, or visit mom's favorite sandwich shop to fill the basket. Also, make some fresh-squeezed lemonade, brownies and don't forget to pack plenty of napkins, utensils and any of your favorite condiments (including salt and pepper).


A 5-Star Dinner
A great dinner does not have to include reservations to her favorite restaurant. Why not try to recreate her favorite meal at home. Whether it is a great local restaurant which may have a cookbook of their best sellers, or a chain restaurant with many copy cat recipes available online, you can create a meal that mom will love.


If your mom is anything like mine, I'm sure she will care less about what you make, then the fact that you took the time to make mom a meal and spend some good one-on-one time with her. Thank you moms everywhere for all of your love, your guidance and being there whenever we need you. We love you!

HAPPY NEW YEAR!

Happy New Year! I hope 2008 has been treating you well so far. For my Michigan readers, I hope you are staying warm and dry with all the snow we have received in the last 2 days.

The new year brings resolutions – many include losing weight and eating healthier. Last year I posted some tips for eating healthier and making and keeping resolutions (http://prestochef.blogspot.com/2007/01/happy-new-year.html).

I thought I would start this year on a different note. Did you know that 2008 is The International Year of the Potato?!?! For those that know me, they know that the Munger Potato Festival is an integral part of my life, and that I never miss it. And who does not love potatoes?! So when I heard that this was the Year of the Potato, I was ecstatic.

At a conference held by the United Nations in 2005, a proposal was approved to bring recognition to world hunger problems. With the potato being an easily grown, fairly nutritious and already being grown in most countries, it made a good choice as the crop to promote. The hopes are to alleviate poverty and malnutrition, provide food and security and increase growth in developing nations. http://www.potato2008.org/

Some interesting potato facts:

• In 2005, for the first time ever, more potatoes were grown in developing countries than developed countries – 318 million tonnes total (1 tonne or metric ton = 1,000 kilograms).


• China and India grow about one-third of the total global potato production.


• Europeans (including former Soviet countries) consume the largest amount of potatoes.


• The United States ranks fourth global for potato production. Americans eat about 120 pounds of potatoes annually.
  

Potatoes are native to South America and have been around for at least 8,000 years. The Spanish introduced them to Europe in the 16th Century. Today there are 7,500 varieties of potatoes worldwide.

Potatoes are a good source of complex carbohydrates (what our body produces energy from) and fiber. We can get half of our daily intake of Vitamin C from eating potatoes with their skins. Potatoes are also a better source of potassium than bananas (417 mg versus 358 mg).

Potatoes are extremely versatile – they can be boiled, baked, roasted, mashed, fried, stuffed, broiled, sautéed or steamed.

Some interesting potato recipes from www.idahopotato.com:

Cannelloni of Potato and Wild Mushrooms
http://www.idahopotato.com/recipe_search_detail.php?id=433#

Roasted Rosemary Garlic Potatoes
http://www.idahopotato.com/recipe_search_detail.php?id=254

Lime Basil Idaho Potato Tabbouleh
http://www.idahopotato.com/recipe_search_detail.php?id=292

Sage

From the overwhelming response I have received on the quiz, I know you want to hear more about sage. :-)

I believe sage is an herb that is under utilized in the kitchen. Often we see if once a year, in the Thanksgiving stuffing or perhaps we see it again during a holiday feast in December but many do not regularly use this herb in our kitchens. Sage has a strong, spicy flavor which can be bitter that some people do not enjoy. The flavor varies depending on the variety so experimentation might help you find a variety of sage you truly enjoy. Fresh sage has a wonder lemon zest flavor that you lose in the dried version. With your taste buds changing about every 7 years, it might be time to give sage another try.

Sage is an ancient herb that originated in the Mediterranean region. It has long been grown for its medicinal purposes before it was used as a culinary herb. In ancient Rome, it was especially used to aid in digestion of the fatty meat diet that was mainstay. The French grew sage for teas and the Chinese, so enamored with the French sage teas, traded four pounds of Chinese tea to one pound of the French tea.

Because sage is used to aid digestion of fatty meats, you often see it paired with sausage and goose. Infusions can be used to treat depression and nervous anxiety. They can also be used to help aid circulation and with menopausal problems. Since it is antiseptic, it can be used to gargle to help aid laryngitis and tonsillitis.

Dried sage comes in whole leaf, rubbed or ground. If you have dried sage in your cabinet that is 6 months old, you should throw it out. Sage, as will all dried herbs, lose their flavor as they age so you are doing little more than adding color to your dish when you use dated dried herbs. Fresh sage can be kept in the refrigerator for several days to a week. Once brown spots or dry edges appear on the leaves, you need to discard it.

Washed and dried fresh sage can be frozen and will keep for one year in the freezer. Add, loosely packed to resealable freezer bags or you can add to olive oil and keep refrigerated for up to 2 month.

Sage is a hardy herb and should be used in the beginning of cooking to develop its full flavor. Besides fatty meats, it also compliments cheese, chicken, eggplant, gnocchi, potatoes and tomatoes. Other herbs that compliment sage are garlic, onions, oregano, thyme and rosemary.

Try adding sage to your next grilled cheese or a vegetable dish. You can add sage leaves and stems to the grill to infuse your grilled meat dishes. But remember sage can easily overpower a dish, so use sparingly.

Sage Recipes
http://homecooking.about.com/library/archive/blsage.htm

http://allrecipes.com/Recipes/Herbs-and-Spices/Herbs/Sage/Main.aspx

http://search.foodnetwork.com/food/recipe/sage/search.do?searchString=sage&site=food&gosearch=&searchType=Recipe

Panko-Crusted Pork Chops with a Wasabi-Ginger Sauce

Let me start this post by saying when I posted Post-Holiday Quick Meals several weeks ago, it never occurred to me to remind readers of the link I have on the right side for The Pantry Chef. This is a great resource where you can find recipes by checking off what type of pantry items you have on hand.

The reason I mention this link is that last night, when I was trying to decide what to do with the pork chops I had on hand, I used this site to find an idea for dinner. Unfortunately when you have a well stocked pantry, it provided me recipes for bean soup and fettuccini alfredo, but nothing exciting for pork chops. However from this site, I found a recipe for Wasabi and Panko-Crusted Pork Chops (followed several links on the top right corner) that sounded very interesting and ended up tasting even better!

These chops are light and flaky with a panko crust. Panko [pronounced PAHN-koh] or Japanese for “bread crumbs” translates as pan the Japanese word for “bread” and ko meaning “child of”. They are coarser, more flake-like than traditional bread crumbs giving them more surface area thus making for a lighter, crispier coating. Usually white in color because the bread crusts have been removed, they can be occasionally found in a darker, tanner color if the crusts were left on. I now use panko for my crab and salmon cakes. About 5 years ago, it was only available in Asian markets, but now I find it in the international aisle of all the larger markets. It usually comes in bags. If you do not have any available, you may substitute cracker crumbs or crushed melba toast.

Wasabi [pronounced WAH-sah-bee] is often called Japanese horseradish. Wasabi is a paste made from grating the root of an Asian plant. It is most often seen served with sushi. It has a sharp, pungent flavor much like horseradish. It is available in both a paste form and a powder form, again in the international aisle of most markets. If you do not have wasabi on hand, which I did not last night, you can combine horseradish and dry mustard to make a paste. It is great addition to mashed potatoes or added to sauces for a great, unexpected bite.

In about 35 minutes, dinner was ready. The menu consisted of Panko-Crusted Pork Chops with a Wasabi-Ginger Sauce, Sesame Orzo and Buttered Carrots. I started by gathering all of the spices and condiments I would need for this recipe: panko, sake, soy sauce, sesame oil, sesame seeds, cooking oil, sugar, dry mustard and orzo. From the refrigerator, I pulled out an egg, the pork chops, carrots, ginger, horseradish, green onions and chicken broth. When cooking, I like to make sure I have all the ingredients close at hand to speed up the process and I am not wasting time looking for ingredients later on. It does not help that I store many of my ingredients in the basement since my kitchen does not have adequate space.

I began by turning my oven to 200°F so it would be warm when the pork was finished. I then started a pot of water boiling for the orzo (rice-shaped pasta) and began peeling and chopping my carrots. I placed the carrots on the stove in a steamer basket so that I could turn on the heat when I was almost finished cooking so they were not overcooked. I added oil to a skillet set over medium heat and while the oil was heating I added an egg and panko to 2 separate, shallow dishes. I quickly whisked the egg and dipped each pork chop into first the egg, then the panko and added to the hot oil.

While the chops were browning, I added all of my liquid ingredients and horseradish and mustard to a small bowl setting it next to my skillet. I then peeled and grated the ginger and quickly sliced a few green onions. About the time I turned the pork chops, my water was boiling so I added a large pinch of salt and orzo to the water, then turned the heat on high for my steamed carrots. When the pork chops were nicely browned on each side and had reached an internal temperature of 155°F, I removed them from the pan and kept them warm in the oven. I added the ginger to the pan, stirring continuously and before it started to brown, I added my liquid mixture to the pan, stirring vigorously scraping the pieces that had stuck to the bottom. I drained the orzo and added a splash of sesame oil and a sprinkle of sesame seeds; drained the carrots and added a slab of butter; and removed the pork from the oven, spooned the sauce on top and sprinkled with green onions. Presto! dinner was ready.

I modified the original recipe slightly and this is my creation:

PANKO-CRUSTED PORK CHOPS WITH A WASABI-GINGER SAUCE
Serves 4

1 Tablespoon canola oil
1 cup panko

1 large egg white

4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)

1/8 teaspoon salt

1-1/2 Tablespoons freshly grated ginger
2/3 cup chicken broth

1/4 cup sake or dry sherry

1/4 cup low-sodium soy sauce

2 teaspoons sugar

2 teaspoons wasabi paste

1/3 cup thinly sliced green onions

Preheat oven to 200°F.

Heat oil over medium heat in a large skillet. Add egg white to a shallow dish and beat until frothy. Add panko to another dish. Dip pork in egg white; dredge in panko. Place chops in skillet in a single layer, making sure to not over crowd. Make in two batches if need be.

While the pork is cooking, add the broth, sake, soy sauce, sugar and wasabi to a small bowl, keeping near the stovetop.

Cook pork chops for 4 to 6 minutes per side or until golden brown, adding more oil to pan if it becomes dry and chops begin to stick. Once they reach an internal temperature of 155°F, remove the pork to a oven-safe dish, sprinkle with salt and keep warm in the oven.

Add ginger to pan, stirring constantly. Before the ginger begins to brown, add the broth-wasabi mixture to the pan, scraping pan to loosen browned bits. Continue stirring and cooking until the sauce has slightly thickened and all the bits are free from the bottom of the pan.

Serve each pork chop with several generous spoonfuls of sauce and a sprinkling of green onions.
.

Adapted from Melanie Barnard, Cooking Light, MARCH 2006

HAPPY HALLOWEEN

With Halloween fast approaching, it is time to feed your favorite ghost or goblin. Halloween is my favorite holiday and I love the gruesome dishes that you can make to accompany it.

The witches’ fingers are by far one of my favorite treats and they are usually one of the first to go. I use a standard pretzel dough recipe, rolling each finger out slimly and adding the marks for knuckles with a paring knife. I then add a sliced almond that has been painted with red food coloring for the finger nail and bake.

To make eyeballs, I core cherry tomatoes and take a small slice off the bottom to allow the tomatoes to sit upright. I pipe them with herbed cream cheese or Boursin cheese mixed with a dash of milk or cream to thin. Finally they are topped with a slice of black olive for the iris and a caper for the pupil.

I have yet to make the kitty litter cake. Living with cats and having to scoop out the litter box, I have not been able to bring myself to make this cake. The smell of the real box always comes to my mind and I am unable to get past reading the recipe.
http://www.cdkitchen.com/recipes/recs/375/Kitty_Litter_Cake36245.shtml

I have in the past used Martha’s idea to add a face to your punch bowl. Use powder-free rubber gloves and a face mask (any holes taped) as ice molds. Fill with water and freeze. Remember that ice expands, so do not fill all the way. When added to punch, it looks like a face is looking up at you out of the punch bowl. I have learned to make sure your punch is thoroughly chilled or else your scary face will melt too quickly. Make a couple sets so you can enjoy throughout the evening. Dry ice too is a great addition to any witch's brew. I noticed they are now selling dry ice at Meijer.

If all else fails, you can wrap white tissue paper around lollipops, tie with a white string, draw on a spooky face and have ghost-pops.

Links to Halloween recipes:

http://www.britta.com/HW/HWr.html
http://homecooking.about.com/library/archive/blhalloween.htm
http://www.kraftfoods.com/kf/ff/Halloween04/HalloweenFavoriteRecipes.htm

Do you have any Halloween recipes that you love?