Some foods are best when left simple. This is the case with Bottarga, it is a type of caviar that is highly coveted by the Sicilians. Bottarga is either tuna roe or mullet roe that is grated over pasta. Our Sicilian friend had us over for this amazing dish, since then we've been making it on our own. He used squid-ink pasta, the ink adds a salty-sweetness to the dish. I highly recommend finding this pasta as it will add lots of flavor. The recipe is fast and delicious and you only need 4 ingredients.Too bad I was so eager to eat it...I forgot to take a picture, but if you like caviar you will probably love this dish. If you look online, you can find pictures of the squid ink pasta and pictures of Bottarga...now go get some and make yourself this dish!
Ingredients
Serves 4
400 grams ink pasta
3 cloves garlic, chopped finely
olive oil
Bottarga
Directions
1. Fill pot with water (for pasta), when it comes to a boil, salt the water and add the pasta cooking until al dente--follow the directions on the package.
2. In a pan, heat olive oil. Add garlic and cook until fragrant, approximately 1-2 minutes.
3. When pasta is done, drain and add to pan with garlic and oil.
4. There are two variations on how to add the Bottarga, you an either add it to the oil (after the garlic is done) and let cook VERY briefly, add the pasta and toss together--OR--you can add the pasta to the garlic-oil mixture, grate the Bottarga on top, then toss.
Serve with a side salad, I used kale as the bitterness from the kale salad complements the salty-sweet pasta.
10.18.2010
9.29.2010
cranberry walnut chicken salad
On Monday evening, I roasted a whole chicken. It turns out perfect every time thanks to my trusty instant-read thermometer and to the chicken dude who sells them to me on Sundays at the Hillcrest Farmers' Market--giblets and all. I buy whole chickens because they taste better. Actually, if you cook any meat or fish with the bones, it will taste better. I also buy whole chickens because I make my own stock. I freeze the bones and giblets until I'm ready to throw them into a pot of sauteed veggies (onions, carrots, and celery) and slow cook them into a perfect stock which is easy to freeze and use as I please.
The only problem with cooking a whole chicken, especially when there are only two of you, is that you have a bunch of leftovers and have to creatively think of new and hopefully exciting ways to prepare it each day. After eating chicken sandwiches for the past couple of days, I decided it was time to make a chicken salad. I am not a fan of the usual curried chicken salad that you will find on most tables. I like my chicken salad to be salty and sweet, tangy, and crunchy. This one is refreshing and light, perfect for any time of year and is oh-so-versatile. I like to eat it in red-leaf-lettuce wraps, on top of chopped romaine, on some fresh sourdough, in a grilled sandwich, or just by itself. I was inspired by this recipe from Gourmet except I didn't have all the ingredients, so I improvised.
Cranberry Walnut Chicken Salad
Serves 2
Ingredients
1-2 cups coarsely chopped chicken
1/4 cup walnuts, chopped and toasted if desired
1/2 celery rib, diced finely
2 tablespoons finely chopped shallot or red onion
1/4 cup chopped dried cranberries
1-2 tablespoons Vegenaise (the grapeseed oil one with the purple top) or mayonnaise
1-2 teaspoons vinegar, you can use rice vinegar, white wine vinegar, or champagne vinegar
salt to taste
lots of freshly ground black pepper
The only problem with cooking a whole chicken, especially when there are only two of you, is that you have a bunch of leftovers and have to creatively think of new and hopefully exciting ways to prepare it each day. After eating chicken sandwiches for the past couple of days, I decided it was time to make a chicken salad. I am not a fan of the usual curried chicken salad that you will find on most tables. I like my chicken salad to be salty and sweet, tangy, and crunchy. This one is refreshing and light, perfect for any time of year and is oh-so-versatile. I like to eat it in red-leaf-lettuce wraps, on top of chopped romaine, on some fresh sourdough, in a grilled sandwich, or just by itself. I was inspired by this recipe from Gourmet except I didn't have all the ingredients, so I improvised.
Cranberry Walnut Chicken Salad
Serves 2
Ingredients
1-2 cups coarsely chopped chicken
1/4 cup walnuts, chopped and toasted if desired
1/2 celery rib, diced finely
2 tablespoons finely chopped shallot or red onion
1/4 cup chopped dried cranberries
1-2 tablespoons Vegenaise (the grapeseed oil one with the purple top) or mayonnaise
1-2 teaspoons vinegar, you can use rice vinegar, white wine vinegar, or champagne vinegar
salt to taste
lots of freshly ground black pepper
9.13.2010
coconut cream pie
I'm an ice cream kind of girl, but my husband prefers baked goods. He loves lemon bars, cookies, cakes, and pies. His favorite pie is a coconut cream pie. He recently requested one, so I set out on making one that wasn't too sweet or overly coconut-y. I whipped up a simple vanilla pudding, threw in some coconut and let it cool in a fresh pie crust. Below are the recipes. The pie was so good we didn't get a picture of it, but I found one that looks similar so you can imagine what it'll look like. Enjoy...
Pie or Tart Crust
from The Art of Simple Food by Alice Waters
Makes two 11 inch tarts, or one double crust nine-inch pie. It's easily doubled or halved.
Ingredients
1/2 cup ice cold water
2 cups all purpose unbleached flour
1/2 tsp. salt (if using unsalted butter)
Directions
1. Whisk together: flour and salt (if using unsalted butter)
2. Add 12 tablespoons (one and one-half sticks) cold butter, cut into small (1/4") cubes.
3. Cut or work the butter into the flour with a pastry blender your fingertips, or two knives using a scissor-like motion, leaving some of the butter in fairly large, irregular pieces. This will take 1-2 minutes. Pour in three quarters of the water, stirring all the while with a fork until the dough begins to form clumps. Keep adding water if needed. Divide the dough in two, bring each part together into a ball, and wrap each ball in plastic wrap. Let rest, refrigerated, for one hour or longer.
4.Rolling out the dough. If the dough has been in the 'fridge for many hours, take it out to warm a bit (no more than 20 minutes). If it's just been in the 'fridge an hour or two, it's ready to roll out.
5. Choose a surface that is smooth and cool with plenty of room to roll the dough out. Flatten the ball with your hands while it's still wrapped and/or pound it with your roller to flatten it out. If cracks appear on the edge of the dough, just pinch them together.
6. Dust the counter lightly and evenly with flour, dust the top of the dough with flour, tap the dough with the rolling pin to flatten it out even more, and then roll from the center of the dough disk out toward the edge with firm but consistent pressure. Don't roll back and forth, continue to roll outwards from the center.
7. Brush off extra flour gently with a brush or lightly using a kitchen towel, fold it in half and then quarters, and ease gently into the pie pan. Or you can roll the dough onto the rolling pin to transfer into the pie pan.
8. Cover crust with parchment paper and fill paper with pie weights, rice, or beans so the crust cooks evenly. Cook for 7-10 minutes.
9. Remove parchment paper and weights, cook crust an additional 3-5 minutes or until just golden brown.
10. Fill.
Coconut Cream Pie--Filling
from Real Simple Magazine
Makes 2 cups
Ingredients
1/2 cup sugar, or less, depending upon your desired sweetness. (I use just under a half cup)
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups whole milk
2 egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
3/4 C Unsweetened, shredded coconut
1 C whipping cream
Directions
1. Whisk together the sugar, cornstarch, and salt in a saucepan.
2. Pour 1/4 cup of the milk into the sugar mixture, stirring to form a smooth paste. Whisk in the remaining milk and the egg yolks.
3. Cook the pudding mixture over low heat, stirring continuously with a wooden spoon until thickened, about 20 minutes. Do not allow it to boil. Remove from heat and stir in the butter and vanilla.
4. Toast coconut in the oven--350 °F for 10-15 mins, until just golden
5. Scrape the pudding into a bowl and add toasted coconut.
6. Cover with plastic wrap, pressing the surface to make an airtight seal and prevent a skin from forming. Refrigerate until well chilled, about 1 hour. Then fill cooled pie crust with chilled pudding. Refrigerate and top with fresh whipped cream when ready to serve.
Pie or Tart Crust
from The Art of Simple Food by Alice Waters
Makes two 11 inch tarts, or one double crust nine-inch pie. It's easily doubled or halved.
Ingredients
1/2 cup ice cold water
2 cups all purpose unbleached flour
1/2 tsp. salt (if using unsalted butter)
Directions
1. Whisk together: flour and salt (if using unsalted butter)
2. Add 12 tablespoons (one and one-half sticks) cold butter, cut into small (1/4") cubes.
3. Cut or work the butter into the flour with a pastry blender your fingertips, or two knives using a scissor-like motion, leaving some of the butter in fairly large, irregular pieces. This will take 1-2 minutes. Pour in three quarters of the water, stirring all the while with a fork until the dough begins to form clumps. Keep adding water if needed. Divide the dough in two, bring each part together into a ball, and wrap each ball in plastic wrap. Let rest, refrigerated, for one hour or longer.
4.Rolling out the dough. If the dough has been in the 'fridge for many hours, take it out to warm a bit (no more than 20 minutes). If it's just been in the 'fridge an hour or two, it's ready to roll out.
5. Choose a surface that is smooth and cool with plenty of room to roll the dough out. Flatten the ball with your hands while it's still wrapped and/or pound it with your roller to flatten it out. If cracks appear on the edge of the dough, just pinch them together.
6. Dust the counter lightly and evenly with flour, dust the top of the dough with flour, tap the dough with the rolling pin to flatten it out even more, and then roll from the center of the dough disk out toward the edge with firm but consistent pressure. Don't roll back and forth, continue to roll outwards from the center.
7. Brush off extra flour gently with a brush or lightly using a kitchen towel, fold it in half and then quarters, and ease gently into the pie pan. Or you can roll the dough onto the rolling pin to transfer into the pie pan.
8. Cover crust with parchment paper and fill paper with pie weights, rice, or beans so the crust cooks evenly. Cook for 7-10 minutes.
9. Remove parchment paper and weights, cook crust an additional 3-5 minutes or until just golden brown.
10. Fill.
Coconut Cream Pie--Filling
from Real Simple Magazine
Makes 2 cups
Ingredients
1/2 cup sugar, or less, depending upon your desired sweetness. (I use just under a half cup)
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups whole milk
2 egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
3/4 C Unsweetened, shredded coconut
1 C whipping cream
Directions
1. Whisk together the sugar, cornstarch, and salt in a saucepan.
2. Pour 1/4 cup of the milk into the sugar mixture, stirring to form a smooth paste. Whisk in the remaining milk and the egg yolks.
3. Cook the pudding mixture over low heat, stirring continuously with a wooden spoon until thickened, about 20 minutes. Do not allow it to boil. Remove from heat and stir in the butter and vanilla.
4. Toast coconut in the oven--350 °F for 10-15 mins, until just golden
5. Scrape the pudding into a bowl and add toasted coconut.
6. Cover with plastic wrap, pressing the surface to make an airtight seal and prevent a skin from forming. Refrigerate until well chilled, about 1 hour. Then fill cooled pie crust with chilled pudding. Refrigerate and top with fresh whipped cream when ready to serve.
8.26.2010
clinic work in the Solomon Islands
Thanks to Direct Relief International and the Loloma Foundation, I provided medical care and supplies to people in Roviana Lagoon, Vonavona Lagoon, and Simbo Island, Solomon Islands. With the almost $6000 donation, more than 8 rural health clinics received supplies and I personally treated over 200 patients. Most of the patients were in Baraulu Village where there is no permanent clinic. On Simbo Island, there is an RN-run clinic where I volunteered, saw patients, and donated over half of the medication donation. Currently, the Loloma Foundation is visiting the Solomon Islands and will provide free surgical care to those who need assistance. And much to my excitement, they will be visiting my friends on Simbo Island. I feel blessed to have had this opportunity to provided much needed assistance to such beautiful, hard-working, and resilient people.
Below are some pictures of the Tumbi Rural Health Clinic on Simbo Island, the one I set up in Baraulu Village, the beautiful and always-giggling children, and of the ocean's little creatures. Enjoy.
Below are some pictures of the Tumbi Rural Health Clinic on Simbo Island, the one I set up in Baraulu Village, the beautiful and always-giggling children, and of the ocean's little creatures. Enjoy.
8.24.2010
pico de gallo
I ask myself why people buy store-bought pico de gallo or salsa fresca when it is so easy to make. All you have to do is dice up some tomatoes, onions, and chilli peppers, add a few condiments and voila, you are done. Easy enough, right? It'll taste a whole lot better too.
Pico de Gallo
a whole bowl full :-)
Ingredients
8 large tomatoes, chopped
1 large white onion, finely chopped
2 Serrano or Jalapeño peppers, de-seeded and minced--as many as you can handle
Juice of 2 lemons or limes
salt and pepper to taste
Directions
1. Chop all ingredients and add to bowl.
2. Squeeze lemon or lime juice over chopped ingredients, add salt and pepper.
This is a picture of a pico de gallo I made recently. I used various types of tomatoes from my garden to add color and flavor.
Pico de Gallo
a whole bowl full :-)
Ingredients
8 large tomatoes, chopped
1 large white onion, finely chopped
2 Serrano or Jalapeño peppers, de-seeded and minced--as many as you can handle
Juice of 2 lemons or limes
salt and pepper to taste
Directions
1. Chop all ingredients and add to bowl.
2. Squeeze lemon or lime juice over chopped ingredients, add salt and pepper.
This is a picture of a pico de gallo I made recently. I used various types of tomatoes from my garden to add color and flavor.
simple green bean salad
Here's a simple recipe that is fresh and light. Green beans are in season at the moment, so they only need to be steamed briefly. Adding a little red onion provides a tangy flavor while the toasted almonds add depth. Enjoy...
Ingredients
Green beans, cleaned, enough to feed anyone who will be eating
1 small red onion, sliced thinly
handful of almonds, toasted
olive oil to drizzle
salt and pepper to taste
Directions
1. Steam beans until brightly colored, only a couple of minutes. Rinse under cold water when done to slow down the cooking process.
2. Toss beans, sliced onions, toasted almonds**, and drizzle with olive oil. Add salt and pepper to taste.
**Take whole almonds, chop coarsely and toast over medium heat in a heavy skillet until fragrant.
Ingredients
Green beans, cleaned, enough to feed anyone who will be eating
1 small red onion, sliced thinly
handful of almonds, toasted
olive oil to drizzle
salt and pepper to taste
Directions
1. Steam beans until brightly colored, only a couple of minutes. Rinse under cold water when done to slow down the cooking process.
2. Toss beans, sliced onions, toasted almonds**, and drizzle with olive oil. Add salt and pepper to taste.
**Take whole almonds, chop coarsely and toast over medium heat in a heavy skillet until fragrant.
tomatoes galore
Last year's tomato bounty wasn't quite as overwhelming as it is this year. Despite my efforts to make sauce, I am not keeping up with all of the tomatoes, they keep falling off the vines onto the dirt! I was searching on the internet for another way to preserve the tomatoes and found a great recipe for slow-roasted tomatoes from Smitten Kitchen which I'll try, but I'll leave out the seasonings so I have plain tomatoes I can add to any dish.
The tomatoes I'm using are Yellow Pears, they are small, juicy, and packed full of flavor. All you have to do is cut them in half, place them on a baking sheet and bake for a few hours at about 250 or 300°F. Once they are done, I'll freeze them to throw into pastas, couscous, or maybe even a frittata. So, whether or not you grow your own tomatoes or are taking advantage of a CSA, or farmer's market, you can roast your own to keep and use over the cooler months.
The tomatoes I'm using are Yellow Pears, they are small, juicy, and packed full of flavor. All you have to do is cut them in half, place them on a baking sheet and bake for a few hours at about 250 or 300°F. Once they are done, I'll freeze them to throw into pastas, couscous, or maybe even a frittata. So, whether or not you grow your own tomatoes or are taking advantage of a CSA, or farmer's market, you can roast your own to keep and use over the cooler months.
And here's a photo of the roasted tomatoes:
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