Not Everyone Celebrates Holidays.......... 

Okay, we had Turkey Dinner with all the trimmings about 10 days ago. Turkey was on special, so much so that it would not have made any fiscal sense to not purchase one so we went ahead. It was a great meal which we all enjoyed, the sandwiches were good and we even had a couple of casseroles out of it too. Turkey is not one of our protein favorites and since we have it very infrequently, turns out special when we do serve it. Hope your holiday meal is a wonderful one.....

I had a day off and had made some pies for the turkey dinner, the pumpkin pie was outstanding and Ricardo wanted another one but there were no pumpkins at the store (that was weird..) so had to make another choice, this is how I came up with Persian Lemon Curd with Meringue and French Apple Pie, both easy to make, very good too.

In Mexico, yellow lemons are not the norm. We use Persian Lemons (green, with no seeds), you call them "limes" in the US but we also have Limes which are nothing like the Persian Lemons so whatever, but if you use the Persian Lemons for say, lemonade or lemon curd...... The difference is amazing!!!!!! So guess which type of lemon went into my Lemon Curd? You guessed it...... 

Green Lemon Curd with Meringue Pie.- A classic with a spin......

1 1/2 cups all purpose flour

1/8 teaspoon salt

1/2 cup butter, room temperature

1/4 cup granulated white sugar

1 large egg, lightly beaten

Lemon Curd:

3 large eggs

1/3 cup fresh lemon juice (do not use the bottled lemon juice)

3/4 cup granulated white sugar

4 tablespoons butter, at room temperature and cut into small pieces

1 tablespoon lemon zest

Meringue:

4 large egg whites

1/2 cup plus 2 tablespoons white granulated sugar

1/2 teaspoon cream of tartar

Sweet Pastry Crust:  In a bowl, sift or whisk together the flour and salt.  Set aside.  Place the butter in your mixer and beat until softened.  Add sugar and beat until light and fluffy. Gradually add the beaten egg, beating just until incorporated.  Don't over mix or the butter will separate and lighten in color.  Add flour mixture all at once and mix just until it forms a ball.  Don't overwork or pastry will be hard when baked.
  

Flatten dough into disk, cover with plastic wrap, and refrigerate for about 30 minutes or until firm. Have ready an 8 - 9 inch tart pan with removable bottom.  On a lightly floured surface, roll out the pastry into an 11 - 12 inch circle that is about 1/8 inch thick.  To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness). To make sure it is the right size, take your tart pan, flip it over, and place it on the rolled out pastry.  The pastry should be about an inch larger than pan.

When the pastry is rolled to the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll.  Unroll onto top of tart pan.  Never pull pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan).  Gently lay in pan and with a small floured piece of pastry, lightly press pastry into bottom and up sides of pan.  Roll your rolling pin over top of pan to get rid of excess pastry.  With a thumb up movement, again press dough into pan.  Roll rolling pin over top again to get rid of any extra pastry.  Prick bottom of dough (this will prevent the dough from puffing up as it bakes).  Cover and refrigerate for about 20 minutes to chill the butter and to rest the gluten in the flour.

Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven.  Line unbaked pastry shell with parchment paper or aluminum foil.  Fill tart pan with pie weights, rice or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface.  Bake the crust for 20 to 25 minutes or until the crust is dry and lightly golden brown.  

For Lemon Curd:   In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended.  Cook, whisking constantly (to prevent it from curdling), until the mixture becomes pale in color and quite thick (like a hollandaise sauce or sour cream) (160 degrees F or 71 degrees C on a thermometer).  This will take about 10 minutes.  Remove from heat and immediately pour through a fine strainer to remove any lumps.  Cut the butter into small pieces and whisk into the mixture until the butter has melted.  Add the lemon zest.  Immediately pour the lemon curd into the baked crust and smooth the top.

Reduce the oven temperature to 350 degrees F (177 degrees C).  Bake the tart for about 10 minutes or until the lemon curd is firm but still a little wobbly in the center.  Do not let it brown or burn. 

For Meringue: Meanwhile, in a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy.  Add the cream of tartar and continue beating until soft peaks form.  Gradually add the sugar and continue to whip until stiff peaks form.

Using a spoon, place dollops of the meringue over the entire surface of the hot lemon curd, starting at the outside edge of the tart.  (Make sure the meringue comes right up to the crust and there are no gaps between the crust and the lemon curd.) Then, with the back of your spoon, gently press down on the meringue to get rid of any air pockets and to make sure all the lemon curd is covered with the meringue.  If desired, swirl the meringue making a few decorative peaks.  Return the tart to the oven and bake for about 10 to 15 minutes or until the meringue has nicely browned.

Remove from oven and place on a wire rack to cool, away from any drafts.  When cool, serve or else cover and refrigerate.

Now you might think this is too much work for you, but I hope that you will try it, it's really worth it. If you want something simpler.... then make the Lemon Curd.  Once you taste this, you'll be motivated to use it often and will come around to searching for other recipes.

So go ahead and make something tasty..... share it and enjoy!

Some Thoughts For The Holidays....

Okay, so the Holidays are pretty much here and everyone must be making plans for what to do, where to shop, what to get, what will the Holiday Menu  be like, who's coming, etc, etc, etc, right? This is a pretty safe bet..... but life goes on all around all these happenings and you still have to get the "nuts& bolts" done... so you have to think of maybe you'll be having guests or be just so tired that maybe cooking regular meals will not be your first thought? So why not plan in advance and insure you cut some of the work down and make it easier on yourself.... Making food in advance has always been a good idea, especially for busy families where everyone works and time is tight, but during this time of the year it makes more sense than ever!

Planning for family dinners during this time, taking into consideration that the weather is cold, seems to me this makes it easier for us since hearty soups, stews and comforting meals are just the right thing to offer. Plus these types of  meals are the kind that actually benefit from reheating. There's nothing like having a steaming pot of soup waiting for you after a busy day..... Mmmmm! Hits the spot.  Or how about having a great casserole ready and waiting to be put in the oven while you change and put away the shopping? It's Tuesday evening, you just got home from work, still have some laundry to get done, you're tired and the family is hungry..... luckily there's a great dinner all ready to be heated up and the work has already been done? Amazing!

It's also a good thing to have some family pleasing dishes on hand that can be made in no time flat during this time too. Shopping in advance, in bulk and having all the ingredients can help make it easy and fast yet still give you and yours, a great family meal any time of the week. You don't have to wait for the Holidays to put these ideas into motion either, everyone's schedule is busy all year round, so they make sense all the time. It's a great time to take advantage of leftovers and recycle as much as possible to bring savings and shortcuts into the mix as well. Nothing wrong with saving a little money, heh?

So let's look at some ideas that maybe will help you during this time of the year......

1- LASAGNA.- Always a good idea and most people love it. Sure, it's work but if you go ahead and make at least 2 of them, you can have one for dinner while you wrap the other one up and freeze it for over the holidays. This is one of those dishes that increases in flavor with the reheating and if you make even more sauce, this can be frozen and used for a quick pasta dinner on another night too. Lasagna is also very flexible and is equally good with meat or vegetarian, with noodles or using zucchini or eggplant instead and save some carbohydrates, any meat can be used and almost any vegetables too. Here's a great version that's easy to make and yields amazing flavor:

Lasagna Noodles  (or use thin sliced zucchini or eggplant)
salt & black pepper to taste
1-2 lb ground beef (I used hot Italian sausage instead) but you can use chicken, turkey or pork
1 green bell pepper, de-seeded and chopped
1 onion, small and chopped
3-5 garlic cloves, chopped
1 tsp red pepper flakes
1 cup tomato paste (or use 2 small cans of 6 oz each)
16 oz canned tomato sauce
1/2 - 1 cup red wine
2 tbsp fresh basil, chopped
1 tbsp fresh oregano, chopped
1-2 eggs (2, if you like it fluffy)
15 oz ricotta cheese (you can use cottage cheese instead if you like)
2 tbsp fresh parsley, chopped
16 oz spinach (frozen chopped, thawed and drained) optional
1 lb fresh mushrooms, chopped
8 oz shredded mozzarella cheese
8 oz grated parmesan cheese

Preheat oven to 325 F . Grease a deep 9x13 inch baking pan. If making noodles, follow package instructions and keep them in some water once cooked so they don't stick together. If making vegetarian: Slice zucchini (or eggplant) lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander while you make the sauce. Don't skip this step or they will be too soft.

To prepare the meat sauce: (or you can leave the meat out of it) Cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. If too much fat is released, then drain it and leave 2-3 tblsp in the pan to continue cooking. Add in green pepper, onion, red pepper flakes & garlic; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently. Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.

To assemble lasagna, spread 1/3 of the meat sauce into the bottom of prepared pan. Then layer the noodles to cover well or 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, noodles or zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil. Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F, and bake an additional 15 minutes. Let stand for 5 minutes before serving.
NOTE: If freezing then stop before baking, cool and cover very well with heavy duty aluminum foil and place in the freezer. Either put something on the top to prevent other foods from pressing on this or freeze first and then place other foods over it. You will need additional baking time when finally using it, add about 30 minutes to the first baking time and check to insure it's bubbly before raising the temperature. You can also thaw first before baking to shorten the baking time if you have time to get this done.
*******************************

2- CASSEROLES.- Just like Lasagna, these are very practical and can run the gamut from noodle, potato, rice based dishes with a variety of sauces that can be baked and served. Same goes for Chicken/Beef Pot Pies, Cassoulet, all types of Chili dishes (like Tamale Pie, Texas Chili) and most of all Stews which can be made in advance and be ready for reheating when needed. Here's a great recipe for one of our favorite Chili's: Don't be put off by the ingredients, this is an amazing Chili, you'll love it!

1 tablespoon vegetable oil
2 pounds ground buffalo meat (beef, pork, turkey or chicken) or leave vegetarian
1/2 medium onion, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
1 Poblano or Anaheim pepper, seeded and chopped
1 jalapeño pepper, seeded and chopped (I use Serrano 2-3)
2 cloves garlic, minced
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground coriander
1 tablespoon ancho chile powder
Sea salt, to taste
Ground pepper, to taste
1 (14.5-ounce) can crushed fire-roasted tomatoes
2/3 cup low-sodium beef broth (can use chicken broth or vegetable)
1/2 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 (7-ounce) can chipotle sauce or 2 tablespoons adobo sauce from a can of chipotles in adobo
1 bay leaf
1 (15-ounce) can black beans, drained and rinsed 
1 (15-ounce) can red kidney beans, drained and rinsed
1/3 bunch green onions, green parts only, sliced in rounds, for garnish
Chopped cilantro, for garnish

In a medium sized pot with a lid, heat oil over medium heat and add ground buffalo. Brown meat, breaking large chunks into smaller ones. Cook for about 5 minutes or until all meat is browned. Remove from pot and discard excess fat, leaving about 2 tablespoons. Bring back to medium heat, add onions, red bell pepper, green bell pepper and Poblano pepper and cook on medium heat for about 5 minutes, scraping bottom from time to time. Add jalapeño pepper and cook for another 3 minutes. Add garlic and then add cumin, oregano, coriander, salt and pepper. Let spices cook for another minute, stirring. Return browned meat to the pot. Stir in tomatoes and beef broth, brown sugar, Worcestershire sauce, adobo sauce and bay leaf, stir and bring to a boil. Once boiling, taste sauce and adjust salt and pepper to taste. Lower heat to a slow simmer, cover with a lid and cook for about 30 minutes. Add beans and continue simmering, covered, for another 10 minutes or until beans are warmed through. Serve in bowls and garnish with chopped cilantro and green onions.
NOTE: Spice quantities are just a guide, I use more of everything. I also have beans always on hand but you can use canned to make it easier and faster. Substitute ingredients to suit your taste....
************************************

3- TACOS, BURRITOS, TOSTADAS, SOPES: All these can make leftovers something to look forward to. My family loves them all! Just be sure to have tortillas (either corn or flour, the very best quality you can get so I won't make you make your own) and use leftovers for the fillings, add lettuce, Pico de Gallo, your favorite Salsa and you're done! Go to the nearest Mexican Market to find good quality tortillas, some of them have tortilla factories right inside the market and are made daily. Use up leftover corn tortillas, fried in some oil, for Nachos, Tortilla Soup or Dry Tortilla Soup too.

4- SOUPS: Almost anything can be turned into a soup. Leftover vegetables can be put in the blender with their own liquid, and turned into cream soup. Or use leftover meats, shredded, along with vegetables and some stock, top with some cheese and your're done. Cook some vegetables in some chicken or vegetable stock, either blend or use as is for a quick soup. Add some leftover noodles or rice. You can add some "roux" (equal parts fat/butter with flour, cooked in a pan 3-4 minutes then whisked into a clear liquid, to make a thick and creamy soup). Here's a great way to use leftover turkey or chicken and get a wonderful Main Dish Soup: Turkey Gumbo:

1 tablespoon extra virgin olive oil
2 cloves garlic, finely chopped
1 small yellow onion, chopped
1 (16-ounce) package frozen okra
1 (28-ounce) can diced tomatoes, with their liquid
Turkey, Chicken meat, shredded, about  (about 1 pound)
1 cup cooked brown rice
Salt and pepper to taste
Hot sauce to taste

Heat oil in a large pot over medium heat. Add garlic and onion and cook, stirring occasionally, until softened, about 5 minutes. Add peppers, okra, corn and tomatoes and stir well. Add the meat and bring to a boil. Insure liquid covers everything, if more liquid is needed add stock or water. Cover, reduce heat and simmer, stirring occasionally, cook at least 20 minutes. Stir in rice, salt, pepper and hot sauce and cook about 10 minutes more.
NOTE: Once you have the ingredients in your pantry, this hearty soup comes together quickly to give you a complete meal. You could also cook a turkey leg in the soup if it's raw (nestle in the soup, cook about 60-90 minutes, insuring it's covered by liquid), then pull out, shred, return meat to the pot and finish by adding the rice and the rest of the ingredients. Same goes for chicken.

********************************

Be sure to use the search bar shown above to look for other alternatives that you might be able to use during this time, there's plenty of recipes here. Get the kids to help, thaw frozen casseroles in the fridge while you're at work so they're ready once you return home, save leftovers thinking ahead with other meals in mind, buy vegetables thinking of hearty and quick soups for another day..... It's never been so important to save your energy yet have something yummy and fast. Who doesn't like that, right?

Wishing everyone a lovely Holiday Season!..........

Bread Pudding..... Do you know how many kinds you can have?

Bread Pudding.... What does it mean to you? Did you know that most cultures on this earth have their own version of this popular comfort food? From Creole to French, Italian to Mexican and Spain, everyone developed a tasty way to deal with left-over hard bread. Bread has always been considered "the staff of life" so cultures of old showed its respect by never throwing out the bread, instead transforming it into everything from salad, like the Italian Panzanella, to soup as is used in Spain with Gazpacho and their version of the pudding called "Migas".... Mexico has the ever popular "Capirotada" which is a traditional dish containing both sweet and savory flavors for the holidays.... in other words, and in all languages, the trick is to conserve, recycle, make do and fix it up but under no circumstances is it a good idea to throw food out.

Bread Pudding, while most people think of it like a dessert, doesn't have to be sweet at all, but since we're starting with the sweet let's talk about it a while. Using a thick egg based custard base, flavored with cinnamon, nutmeg, ginger and allspice, a lot of times raisins, nuts, fruits and liquors of all types become part of this as well. Ice cream can be seen topping it as well as heavy cream, Pastry Cream, Vanilla Sauce, Bourbon Sauce and on and on and on.....like Lemon Curd or Dulce de Leche or Chocolate Croissant with Nuts..... what's your favorite? Do tell.....

While Bread Pudding doesn't have to be sweet, the savory brother of this hearty and flavorful dish can be quite a creation too. How about a Baby Spinach, Cream and Garlic Bread one? or a Spinach - Shitake one? How about Mushroom, Leek and Parmesan Bread Pudding.... or a Artichoke Heart, Asparagus & Mozzarella one? A Spring Onion and Goat Cheese one? Any combination you can come up with will make a great one. The base is very much like the one used for Quiche, except that it fills the spaces in between the bread and jells in the same firm-soft manner, so any accessories that you add to it are enhanced by the amalgamation that happens in the oven. Love that word because it's so perfect for what happens here.

So which kind will you make? Here's some prime examples for you to try......

GOAT CHEESE AND SPRING ONION BREAD PUDDING.- Tangy, lemony and very satisfying. You can make it ahead of time in either a casserole dish or in individual ramekins and have them ready when you are!

1 lb sourdough bread, crust removed, cut into cubes
5 tablespoons butter
3 bunches of green onions, cut into 1/2-inch portions
2 garlic cloves, finely chopped
Kosher salt and freshly ground pepper
4 large eggs
1 1/2 cups heavy cream
3/4 cup sour cream
1 tablespoon chopped basil
1- 10 oz log of goat cheese, crumbled

Preheat the oven to 400F. Put the bread cubes on a baking sheet and toast in the oven for 10 minutes, or until golden.

In a large pan, melt the butter over medium-high heat. Add the green onions and garlic and cook, keep stirring until the scallions are beginning to get tender, 2- 3 minutes. Season with salt and pepper. Set aside.

In a large bowl, whisk the eggs with the heavy cream and sour cream. Gently fold in the bread cubes, green onions, basil and half the goat cheese. Season with salt and pepper. Let rest until the liquid has been absorbed, about 30 minutes. Pour the bread pudding into a baking dish and sprinkle the rest of the goat cheese on top. Put the baking dish inside a roasting or larger pan and add enough hot water to the pan to reach halfway up the side of the baking dish. (like when making custard, in a bain marie).

Bake for 40 minutes, or until the pudding is set and the top is golden brown. Serve hot or warm.

NOTE: The unbaked bread pudding can be refrigerated overnight. Bring to room temperature before baking. Take into consideration the size of the vessel you're using, it can either add to the baking time or reduce it substantially.....
******************************

LEMON CURD BREAD PUDDING.- Oh so lemony and fresh, you must try this one!

1 loaf of brioche, about 1.4 lbs, crusts removed, bread sliced 1/2 inch thick
1 quart whole milk
3/4 cup sugar
4 large eggs
1 1/2 teaspoons lemon zest, minced
3 tablespoons fresh lemon juice
Lemon Curd
1 cup heavy cream

Preheat the oven to 350F. Line the bottom and sides of a 12-by-16-inch jelly-roll pan with aluminum foil and coat with cooking spray. Arrange the brioche slices in the prepared pan, fitting them in a snug single layer, insuring a good fit.

In a medium heavy saucepan, combine the milk with 1/4 cup plus 2 tablespoons of the sugar and bring to a simmer. In a medium bowl, whisk the eggs with the remaining 1/4 cup plus 2 tablespoons sugar. Whisk 1 cup of the hot milk into the eggs, then whisk in the remaining hot milk until thoroughly blended, tempering the mix. Add the lemon zest and slowly whisk in the lemon juice. Pour the custard mixture evenly over the brioche and soak for 10 minutes.

Bake the brioche on the middle rack of the oven for 30 minutes, turning the pan after 15 minutes. Transfer the pan to a cooling rack and let the bread pudding cool to room temperature, about 1 hour. Refrigerate until chilled, 1 hour.

Line a 10-by-5-inch loaf pan with plastic wrap, allowing 3 inches of plastic to hang over the edge. Lightly coat the inside of the plastic wrap with cooking spray. Trim 1/2 inch off the edges of the bread pudding. Cut the bread pudding into three 5-by-11-inch strips. Gently press 1 strip of the bread pudding into the loaf pan, on the bottom. Spread 3/4 cup of the Lemon Curd evenly over the bread pudding. Repeat to form a second layer of pudding and top with more curd, making a second layer. Press the last piece of bread pudding on top, sealing the whole thing. Cover with the overhanging plastic wrap and refrigerate overnight.

In a medium bowl, beat the heavy cream until stiff. Fold in the remaining 1/2 cup of Lemon Curd. Uncover the bread pudding and turn it out onto a serving plate; remove the plastic wrap. Using a hot knife, slice the bread pudding 3/4 inch thick, top with a dollop of the lemon whipped cream and serve.
NOTE: You can fold the whipped cream with other flavors that complement the Lemon Curd as well, I like blueberry compote but I've also used Apple and Pear Compotes too which work beautifully. You could also leave a plain whipped cream or add some sugar to it, you could also add some Vanilla Sugar or Cinnamon as well.
**********************************

So next time you're wondering what to do with that loaf of bread that's too hard to use.... and you're about to toss it out, remember this post and look in your fridge or pantry.... you could have your own little masterpiece right before your very eyes. It's very satisfying to come up with an amazing dish made from scraps or leftovers you thought was done..... go ahead and enjoy it.

Whether it's a Bread Pudding, Quiche, Pizza, Casserole, Pie, Calzone, Pasta or Rice Dish that will integrate those "odds and ends" is up to you, but there are so many creative and wonderful ways to make use of it all, you'll need a long time before running out of ideas..... go ahead and give it a try, you'll be glad you did!

Wouldn't some of these make excellent additions to your Holiday Table?  MMmmmm.......

Aaahhhh..... Comfort Food!

Comfort food means different things to different people. Sure, that makes sense, since we all had unique views on life growing up, our influences were different and as such, the result will be too. BUT, there are certain things that spell C O M F O R T to all of us and hit just the right notes, right?

For the most part Comfort Food used to mean fattening, heavy, indulgent and unhealthy- but why should it? In today's much more health conscious world where nutrition plays a more prominent place in our lives along with practicality and budget sense, Comfort Food can bring you amazing flavors while still taking care of your other concerns, all it takes is a little thought and the results can be fabulous!

What does Comfort Food mean to you? Is it something that evokes childhood flavors from a kinder, gentler time? Does it remind you of a wonderful place? Is the texture and mouth feel important? Smooth flavors or kicked up taste, which do you prefer? It all depends on what you're used to, of course, but with so many amazing foods now readily available at your local A&P, there are no limits to what you "feel like".....

It also doesn't mean you need to buy expensive imported ingredients to get the taste and quality you're looking for either, there are plenty of domestic products that are excellent and will allow you to satisfy your cravings while still keeping an eye on the family budget. If you consider the ideas I've enclosed, they can take the place of heavier more expensive meals so you could actually end up saving some money to boot!

What else spells comfort? Grilled Cheese Sandwiches! Done the whole way..... Great Pizza made with excellent crust. Amazing fresh pasta done the way real Italians make it in Italy, not drowning in sauce with flavor plus! A really well made Hamburger could also spell comfort, super French Fries, sure! Crispy, amazing Fried Chicken? Why not. A gooey, tasty Lasagna? MMmmmm!..... Mashed potatoes, flaky biscuits, the list could be never ending. How about a decadent French Onion Soup Gratinee? (YES!), a Chocolate Souffle? An amazing Tangine or Bisteya? YES! YES!..... there are no rules and we can each make a list of dozens of favorites..... what's your choice?

Here are some ideas for an easy yet amazing choice in Grilled Cheese Sandwiches which you can make for any weekday meal or even turn a weekend into a special day. Watching the game? How about a Brunch idea with some soup and a great cup of coffee? A romantic midnight supper with some Proseco? Get a great  Artisanal Bread, the perfect cheese or blend of cheeses you prefer, some extras and you're on your way. Want some ideas? Read on...........

THE AMAZING GRILLED CHEESE:

1- Sourdough Bread with Cheddar, Havarti and Monterrey Jack Cheese.
2- Whole Wheat Bread with White Cheddar (or Cheese Curds), Prosciutto and Tomato Marmalade
3- Walnut Bread with Gruyere and Ham
4- Twelve Grain Bread with Goat Cheese, Caramelized Onions and Greens
5- White Bread with Pulled Pork and Brie Cheese with a touch of Apricot Preserves
6- Wheat Bread, Cheddar Cheese, Guacamole and Bacon
7- Sourdough Bread, Oaxaca Cheese and Chorizo
8- Wheat Breat, BBQ Chicken and Monterrey Jack
9- Ciabatta Bread, Roasted Red Peppers and Feta Cheese with Spinach
10- White Bread, Gouda Cheese, Black Bean Humus, Guava Jam and Pickled Jalapenos
11- Seven Grain, White Cheddar, Bacon and Roasted Cherry Tomatoes
12- Wheat Bread, Sharp Cheddar and Roasted Asparagus
13- White Bread, Spicy Crab Dip and Colby Cheese
14- White Bread, Provolone, Turkey Breast and Honey Mustard Sauce
15- Wheat Bread, Swiss Cheese, Tuna Salad
16- White Bread, French Brie, Mushrooms and Truffles
17- Wheat Bread, Fontina, Emmenthaler and Gruyere with dressed greens
18- Nut Bread, Cheddar and Gruyere Cheese and Basil with Tomato
19- Ficelle Bread, Ham, Salami and Cheddar
20- Multigrain Bread, Fontina Cheese with Bacon and Tomato
21- Focaccia, Mozzarella and Fontina Cheeses with some Olive Tapenade
22- Wheat Bread, Chihuahua Cheese, Roasted Peppers and Onions with some Arugula

HOW ABOUT SOME SOUP?

Roasted Tomato Soup.- The perfect company for your sandwich, easy to make and perfect!

3 lbs ripe tomatoes
1 tablespoon plus 1 teaspoon extra-virgin olive oil
3/4 teaspoon sugar
Salt and freshly ground pepper
3 tablespoons minced shallots (or use yellow onions)
About 2 3/4 cups chicken stock or canned low-sodium broth

Preheat the oven to 325°. Halve the tomatoes lengthwise through the stem; quarter larger tomatoes. In a medium bowl, toss the tomatoes with 1 tablespoon of the olive oil to coat. Arrange the tomatoes, cut side up, on a large baking sheet and sprinkle with the sugar and salt and pepper. Roast the tomatoes for about 2 hours, or until most of their juices have evaporated and they are just beginning to brown. The tomatoes should look like dried apricots and hold their shape when moved.
Heat the remaining 1 teaspoon of olive oil in a small skillet. Add the onions, cover and cook until they are soft and just beginning to brown, about 5 minutes. Transfer the onions to a food processor or blender, add the tomatoes and puree. With the machine on, drizzle in the chicken stock and process until well incorporated. Pass through a sieve to insure it's really smooth, serve hot. Can be topped with some shredded cheese or a dollop of sour cream.
****************************

How to go about grilling a sandwich? You can butter the outside of your sandwich or use mayo. You need a hot pan and sometimes instead of butter I just use some vegetable oil, about 1 or 2 tablespoons and lay the sandwich directly over the oil or fat instead of putting it directly on the bread. Keep watching it so it doesn't burn since it toasts quickly. Turn and repeat on the other side. If you have a Panini Grill, this works great or you can also use a bacon press if you like your sandwiches this way. If you're going to add greens or anything that you don't want cooked or heated, open the sandwich after grilling and add them. You can prepare fillings that will be added in advance, like roasted peppers, asparagus, etc. add them and then grill.
Or make the best use of leftovers by using them as add on's to your grilled sandwich! Anything will work and it's great as long as you like it!

Since the weather is beginning to change, I'm working on some warming soup ideas to share, keep checking back, I'll be posting these soon..... My best to everyone!

Labor Day Weekend and the end of the Summer....

After what seems like a long time, summer is finally beginning to come to an end. About time, I'm sick of the blasting heat, the need for AC to be on all the time and living like "mole people"..... but living in the high desert what else could you expect, right? So here we sit in a darkened room with the cold air blowing writing to you about the coming Labor Day Weekend and what that means to a lot of us.....

Do you know how the Labor Day observance came about? Seems in 1894 there were a number of deaths at the hands of the US Military and US Marshals due to the Pullman Strike. The President reconciled with the labor movement and fearing further conflict decided to establish a holiday a mere 6 days after.... signed into law, unanimously I might add, and so Labor Day became a long weekend..... All about labor and trades with parades, speeches, events for worker's families, etc. yet the rest of the world celebrates this day on the 1st of May (like Mexico for instance), and now it's become the official end of Summer as well.... typically, the last weekend before students had to report back to school, except that these days schools all start at different times, so go figure....

During this time of the year the weather is still warm so outdoor activities are the norm with picnics, camping and sports events all going on.... fireworks, games and family get togethers, BBQ's, swimming and everything relating to the warm weather activities beloved by all. Fall will be coming upon us shortly and so it might be one of our last opportunities to wear shorts, sandals, bathing suits before the sweaters and gloves make their reapperance and we settle in for the cool weather lifestyle. I can hardly wait, I love the cold! Yipee!

But for now, we've got a long weekend to think up yummy things to eat while  relaxing and thinking up what else we can come up with (to tempt our tastebuds) and  of course, an eclectic menu is de rigeur..... plus being the start of the month gives us a chance to recharge our menus, plan new items and deliver taste profiles that are truly memorable.... all staying within our food budget of course!

Before heading out to the supermarket, with list in hand based on the menus I've planned, lunch is prepared. NEVER go food shopping hungry.... or go without a list, this can spell disaster for both your budget and your family's meals later on, you're also liable to buy all sorts of "goodies" that while might be yummy, don't deliver good nutritional or $ value for you. Lay out your menus first, a two week period is what I work with since it allows me to plan on recycling leftovers, buy in bulk and get the best prices, economize on trips and gas (and with today's gas prices, makes more sense than ever!) and have more time to prepare meals and spend at home. You can use basic ingredients in many ways, leaving days in between so it doesn't seem like you eat the same thing all the time and gives your menus a lot more variety and flexibility, you also have time to take advantage of local specials, coupons and special buys to plan for the future. Of course, delicate items like greens must be purchased more often since they can lose texture and quality.

 If you're adept at canning, freezing or preserving you've got a BIG advantage over most people and you can make bulk purchases of fruits and vegetables (check with your purveyor as they can give you a discount for buying by the case) , process them and have them ready in your pantry for use much later on. Being able to grow your own always make good sense but not everyone has the space, knowledge and dedication to take this on, it's a lot of work but yields amazing benefits for all! It's the gift that keeps on giving: health, savings, flavor and flexibility. I wish I had a garden..... maybe someday again.

We're going to the Friday specials at one of the local Mexican Markets (only thing is that each market has different specials each day of the week, I hate that!.....) so we've had lunch before taking off: Grilled Short Rib Sandwiches with a red onion marmalade and aged White Cheddar, a very satisfying meal that will keep temptation at bay for sure!

 Whenever I make something "recyclable", I more than I need so I have it available for the next menu item. Last time I made short ribs I got a great sale on them so I bought a good amount. Cooked them all, yet only served half, the rest I froze both meat and sauce. So yesterday once they were thawed I had it available, deboned and chopped it up, gave it a good stir fry with some sauce and we were ready for these amazing sandwiches in record time! I always have roasted chicken, some sauces and cooked pork meat at the ready this way for quick and easy but gourmet goodies. This technique is especially beneficial for busy working people who don't want dinner to take forever but want to eat great stuff.... Also works for vegans since you can have your grains and starches pre-done so they make a quick and nutritious meal.

So off we go into Mexican Market land to shop for our  ingredients and I can report that we made it  back in record time without any casualties. I you've ever gone to these markets then you know what I mean.... the casualties wouldn't have been us either.....lol

We had seen an amazing "Bucatini  All'Amatriciana" prepared on one of those gourmet sites the other day so we had planned on preparing this, it was our Friday night meal and let me tell you YUMMY!

8 ounces guanciale, cut in 1/4-inch strips (I use Pancetta since I can't find it)
2 large onions, cut in 1/2-inch dice
1/2 to 1 teaspoon crushed red pepper flakes

2 (28-ounce) cans San Marzano tomatoes, passed through the food mil (these make all the difference!) or very ripe, peeled tomatoes
1 pound bucatini (or other thick strand pasta) or make your own... sure, why not....
1/2 cup grated Parmigiano-Reggiano, plus extra for garnish

Coat a large saucepan with olive oil. Add the guanciale and saute over low heat. Cook until it is brown and crispy and has rendered a lot of fat. Remove and reserve 1/3 of the guanciale for garnish. Bring the pan to a medium heat and add the onions and crushed red pepper. Cook the onions until they are translucent, starting to turn golden. Add the tomatoes and bring to a boil, then reduce the heat and simmer the sauce for about 1 hour (or until it thickens), tasting periodically.

Bring a large pot of salted water to a boil over high heat, season liberally. Add the pasta and cook for 1 minute less than the instructions on the package tell you. If you think it's too much sauce, put 1/3 of it into another pot and hold, you can always store it for later use but you don't want to soak the pasta in sauce, it should coat but not down. Drain the pasta from the water and add to the pot of sauce. Stir to coat with the sauce. This is how you always finish pasta; you finish cooking it in the sauce. Add more sauce, if necessary. Add in the cheese and drizzle with olive oil to finish. Toss to coat and serve in shallow bowls garnished with cheese and the reserved guanciale.
*****************************************

I hope everyone will have a great holiday.... take care and we'll talk soon!

Height...... Makes all the difference in presentation....

It is often said that baking is science while cooking is art, I believe it. In the first you follow formulas, if you don't get the right "ratios", your results won't be good. It's all about how one element reacts with another giving the desired effect, but in cooking you get so much freedom and leeway that "your" creativity, style and passion have a chance to interpret ingredients and take them to places maybe no one has taken them before and if you add artistic sensibility to this, well, a dish presentation can be brought to "art". Indeed.

We have an old saying: "El amor entra por los ojos".... which means: "Love enters through the eyes" and if you apply this to Culinary Arts it definitely means that dish presentation or "plating" occupies a very important role in whatever you cook because if it's not well presented on the plate, taking into consideration colors, textures, ingredients, accents and most especially, height.... you could turn what could be an amazing dish that everyone wants to eat into a so-so meal that won't excite anyone. It could mean the difference between success and failure (or a good grade vs. a failing one if you apply this to Culinary training), or in the business world, could mean a popular selling offering that can deliver profits and acclaim. Who doesn't like great looking food?

You can get technical on the aspect of food presentation and there are several schools of thought on this from the "minimalist" to "architectural", "contemporary", "European", "classic", etc. that can get pretty involved and Culinary students are trained in so they can best recognize and produce successful "platings". You need to select the correct plate for the dish you are presenting, professionals prefer white plates in bold shapes (like you see in prominent restaurants), since white shows off the food better and busy plates tend to obscure the food. One of the Master Chefs that trained me taught me to "think with the results in mind". Think of the colors of your food, the main element, the sauce, the garnishes and how they will all come together to be pleasing not just to the taste but to the eye as well.

For the past couple of years there has been another element that has taken an important place in plating food: height. Now it's all about the height of the dish and how you can bring height into your dishes to better present them. Adding height to a dish makes for a bold statement drawing attention to the elements on the plate, creates interest plus it directs your sight exactly where you want it to go. So now you're asking yourself, how do I start? what will I need? how involved will all this be?

Never fear, these are easy to make, practical to serve and all you need is your imagination and some items. To make these little projects work you will need to use a free hand or maybe some empty cans of different sizes. Cut the tops and bottoms off (I have a can opener that cuts the outside of the can leaving a clean line and the tops to re-use), wash them really well (or you can use professional rings like the ones shown), molds, have vegetable spray on hand and your ingredients. Basics are: For Binders and to hold things together (yet don't go too wet or the stack will crumble): rice, pasta, avocado, couscous, potato, quinoa, wontons, cookies, crepes, etc. Then you will use any vegetable, meat, fish, cheese, fruit, seasonings or sauces you've planned on.

Now stacking food is not new, a long time ago "Timbales" or even "Terrines" functioned in this way by layering ingredients, adding texture and color to have a beautiful result. Same here, just with a new, more modern spin..... so let's see what we can come up with, ok? By the way, I love these, find them fun to do and enjoy showing them off. It never fails when you have company over or you do these for your family, once they see them.... they're impressed and delighted!

Here's an easy, pretty one: Zucchini Confetti Stack.- Lovely colors and a light texture combine to make a most attractive appetizer or side dish.

4 zucchini
1 sweet red bell pepper
½ cup whipping cream
½ cup shredded Swiss cheese
2 large fresh eggs
1 tablespoon olive oil
salt and pepper

Slice zucchini lengthwise, thinly, save the middle two slices from each one. Chop the rest. Steam or blanch all zucchini and carefully remove the middle slices and dry on paper towel. Strain rest of zucchini until dry. Dice the red pepper finely and saute in the olive oil, until soft. Make a mixture with all of the ingredients, minus the middle slices and half of the pepper dice.

Butter, oil or spray your molds. Place in each mold two slices of the zucchini, arranging them as a cross on the bottom of the mold and up the sides. Fill the mold with the mixture and bake the in water bath for approximately 20 minutes at 400F degrees. Carefully invert them on individual plates. Sprinkle them with the saved pepper dice. You could serve with a little sauce, aioli if you like or you could add some shrimp, crab meat or ?
******************************

Avocado, Sweet Potato and Quinoa Salad.- The flavors coalesce to bring you amazing colors and an amazing dish!

1 cup quinoa, cooked in vegetable stock and cooled to room temperature
1/2 jalapeño, minced
1/4 cup plus 1 tablespoon fresh cilantro, minced
1 sweet potato, peeled and cut into 1/4-inch dice
5 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
Canola Oil
2 corn tortillas, cut into 1/4-inch strips
1 teaspoon Cajun seasoning
Juice of one lime
2 tomatillos in olive oil, skins removed
1 tablespoon rice vinegar
1 teaspoon light agave nectar
2 avocados, diced

In a medium bowl place quinoa, jalapeño, 1 tablespoon cilantro, 1 tablespoon extra-virgin olive oil, lime juice, and salt and pepper to taste, and toss to combine. Preheat the oven to 400F. In a small bowl, toss the sweet potatoes with 2 teaspoons olive oil, and season with salt and pepper to taste. Spread a single layer on a baking sheet and roast for 15 minutes, or until soft in the middle and lightly browned; be careful not to let the sweet potatoes burn.

Lower the oven temperature to 350F. In a small bowl, toss the tomatillos with 1 teaspoon of olive oil. Place on a baking sheet and roast for 15 minutes. Transfer to a food processor, add the vinegar, 1/4 cup cilantro, and agave nectar, and pulse to combine. With the motor running, pour in the remaining 3 tablespoons olive oil in a thin stream. Continue blending until emulsified. Season with salt and pepper to taste. Pour 2 inches of canola oil into a small, heavy pot and heat until the oil shimmers. Add the tortilla strips and fry until crisp and browned, 1 to 2 minutes. Drain on paper towels and sprinkle with Cajun seasoning.

Place a 3-inch mold in the center of one of 4 salad plates. Fill with 1/4 of the quinoa mixture and press down with a spoon to pack the mold, smoothing the top. Place 1/4 of the sweet potato pieces on top of the quinoa and press down gently. Top with 1/4 of the avocado and press down gently. Carefully remove the mold. Repeat on the remaining salad plates. Carefully place 2 tortilla strips parallel to each other about 1 inch apart on top of each. Place 2 more tortilla strips perpendicular on top of those. Top them with the microgreens and drizzle the dressing around.
***************************

Asian Crab Stack with Tomato Gazpacho.- Lovely color and sophisticated flavors, in other words, a hit!

Crab Salad:
4oz white crab meat
1/4 cup crème fraiche
1 tbs Dijon grain mustard
1tsp mayonnaise
1tbs chopped chives
Mix the ingredients together and chill

Salsa:
½ mango diced
2 avocados diced
1tsp finely chopped chile (no seeds)
1tbs chopped coriander
1tbs finely chopped red onions
1tbs lime juice
1tsp chopped pickled ginger
Mix all the ingredients together and keep in the fridge

Gaspacho:
4 vine ripe tomatoes
1 clove of garlic
1 spring of tarragon
1 spring of basil
1 red pepper
1 cucumber with skin off and seeds off
1 red chilli chopped with the seeds
1 tbs cherry vinegar
½ juice of a lemon
olive oil
Salt to taste

Put all the vegetables in a blender and process until smooth, strain through a fine sieve and finish with the olive oil, vinegar and lemon juice. Season and put in the fridge. Now build the stack in metal rings, first add the salsa then the crab mix and top it up with cream fraiche to seal.

Serve it with the gazpacho, very cold, and a drizzle of olive oil.
*********************************

You can also build these "free form" without the use of molds or cans just by using things like Phyllo Dough, Fried Wontons, crepes, blinis, grilled veggies, tomato or bell pepper slices since you use these to make the "levels"..... then you add one ingredient, top it off with a sauce or cream or cheese, add another level and so on.... done in a jiffy and looks incredible! Here is an example:

Phyllo, Salmon, Onion and Greens Salad.- A wonderful first course or an elegant supper.....

Phyllo, baked to a golden brown with butter, add some pine nuts and dill, 4 in squares
Onion, caramelized in butter and oil until deep brown. Add some sugar and balsamic vinegar
Have the salmon sliced and ready
Goat cheese in thin slices, 1/8" thick, chilled
Chives, chopped, chilled and 2 left long for garnish
Microgreens, mixed greens, mesclun
Vinaigrette of your choice
Sour Cream
Caviar

When you're ready to assemble and serve (these don't keep well so be ready to serve), cut the phyllo diagonally into triangles. Select your plates and lay them out. Line your plates with the greens that have been lightly tossed in your vinaigrette. Place a phyllo triangle on top of the greens in the center. Top with salmon and 1 tbl of the onion. On goes another phyllo triangle, this time pointing the tips in another direction as the first. A slice of cheese now goes on top, followed by salmon and onions. The third phyllo triangle goes on, facing the points in another direction, the last slice of salmon now is placed with another tablespoon of onions.

To garnish, put some sour cream, caviar, sprinkle with some chives, and some pine nuts. Drizzle a little vinaigrette over everything and rest 2 whole chive spears on the side of the stack so they point upward. Serve.
**************************************

So now you're asking: "just salads?", "vegetables only?"..... Of course not, here are some combinations you can try:

For appetizers or starters:

• Cellophane noodles, mushrooms, ginger and scallops
• Tiny crepes with apples, duck and wild mushrooms, nuts
• Truffled mashed potatoes with caviar and lobster

For the salad course:

• Pancetta, avocado and shrimp with pineapple or mango salsa
• Mushroom, Gruyere, spinach with barley
• Shrimp, roasted peppers and quinoa
• Sushi and rice

Main courses:

• Couscous with apricot glazed lamb and red onions
• Grilled fillet, garlic mashed potatoes, leeks and red wine sauce
• Sausage, red cabbage, apple and fruit coulis

For dessert:

• Brownies with grilled bananas, whipped cream, nuts and melted caramel sauce
• Pound cake, caramelized peaches, vanilla custard, whipped cream and berry coulis
• Phyllo, rhubarb & strawberries, peppered creme anglaise topped with toasted almonds

As you become more familiar with ingredients you can use as a "binder" and the unlimited combinations of ingredients, sauces and garnishes, you will see there are no limits to the kinds of stacks you can create. Let your imagination soar and have fun with these.... get your family involved and see who can create the wildest combinations and the good part is that once you're done, you've got something great to eat! So let's play with our food.....

Fresh Fish.... the smell and taste of the Ocean in your mouth.....

I love fish and seafood or should I say I love FRESH fish and seafood. It's said this is the best source of protein and the one we assimilate the best. Full of the things our bodies need to keep it healthy and lean, amazing delicate taste and texture..... BUT in these times and unless you live right by the water (ocean or river) your access is limited by the quality and price. Yikes!

This happens to us here in the middle of the desert and many a time I've found myself debating about wild caught or farm raised, fresh or flash frozen, a good deal or price so high it's outrageous.... whenever the need arose to have some fish or seafood. Of course, in one sense we're lucky to have all the casinos in town with so much purchasing power that allow food vendors to make daily runs to Sin City which gives us variety, but then on the other hand they have to fly them in, treat them with tremendous care which drives up the price so most people on a budget simply can't make them part of their diet anymore. Plus there are lots of people that simply don't like fish at all.

Sure, we have some of the best celebrity chefs in the world with restaurants here but when you're looking at an average check of around $75-$140 per person or more, not including drinks, tax or tips, it tends to limit your options, right? Very unfortunate for most, so I poach their menus and reproduce their offerings at home which makes these dishes affordable (if you can find quality fish/seafood at decent prices that is, which does happen but not that often). I remember going fishing with my dad in Oregon, Idaho, Wyoming, Alaska, California, Mexico and anywhere we could, to this day I love it still and am sad I don't have the chance to do it anymore... well, maybe someday....

Got some pretty decent Red Snapper Fillets on sale at my local Smith's which is part of the Kroger chain, we've been partial to them for many years especially due to their penchant for excellent meat and steaks, great prices and their specials. This time it was fish and shellfish week so we get to indulge a little bit which is what brought me to this post. So I've got these two monster fillets of Red Snapper waiting to be turned into something amazing and I'm looking everywhere for inspiration..... here are some:

Greek Style Fish.- You can use almost any fish with this recipe, it's an old standby and always amazing, easy and quick.

1-2 lb fish steaks
Kosher salt
1 cup flour for dredging
1 Tblsp garlic powder (not garlic salt)
1/4 cup olive oil
4 Tblsp Asian fish sauce, or 2 Tblsp Worcestershire sauce
2 Tblsp olive oil
2 Tblsp honey
2 Tblsp ouzo or other anise-flavored liqueur (I'm using Tequila)
1 Tblsp chopped fresh oregano
Freshly ground black pepper

Make sure the fish looses the cold of the fridge for about 5-10 minutes. Sprinkle kosher salt on them. Mix the 2 tablespoons olive oil, the honey and the fish sauce together by whisking vigorously for a minute or so. Mix the garlic powder in with the flour.

Heat a large frying pan over high heat for a minute or two. Add most of the 1/4 cup of oil. Start with a little more than half. Turn the heat down to medium-high and let this heat up for 2 minutes. Dust the fish with the seasoned flour, shake off the excess and sear in the oil. Let the fish sear to a golden brown. You might have to cook the fish in batches if your pan is too small. Set aside the finished fish as you do the rest. Add more of the reserved olive oil if you need it.

Remove all the fish to a paper towel and let drain. Pour in the ouzo and scrape off any browned bits with a wooden spoon. Add the honey-fish sauce-olive oil mixture and mix everything well. Let this cook down until the whole surface of the pan is a mass of bubbles. Turn off the heat. Add the fish back into the pan and coat with the sauce. Serve over rice, garnished with the oregano and the black pepper.
************************************

Sichuan Sweet and Sour Crispy Fish.- Doesn't that just sound amazing! This is such a great recipe you have to try it so you too can see.....

2 whole (but scaled and gutted) rockfish or other pan-sized fish
3 green onions, chopped
1 inch piece ginger, peeled and finely chopped
1 Tblsp Chinese cooking wine (or Japanese Mirin)
1 Tblsp soy sauce
1 tsp freshly ground black pepper

3 inch piece of ginger, peeled and cut in julienne (very thin strips)
1/2 medium onion, cut in very fine half moon slices
3 cloves garlic, sliced very fine
1/2 habanero chile, or 1-2 Thai chiles or 1 serrano, very finely sliced
5 Tblsp water
5 Tbsp tomato sauce or catsup
3 Tbsp sugar
1 Tbsp Chinese cooking wine (or Japanese Mirin)
1 Tbsp soy sauce
1 1/2 tsp corn starch
1 Tblsp finely chopped cilantro
1 Tblsp finely chopped green onions or chives
4 cups peanut or vegetable oil
2 cups flour for dredging

Prepare the fish. Cut off the fins of each fish with kitchen shears or scissors. Remove the gills of the fish if they are still attached by cutting them out with the kitchen shears. Make three vertical slices along each side of the fish evenly spaced along its length. If you have a long fish, make four slices. Rinse the fish under cold water and pat dry.

Marinate. Mix the 3 green onions, the finely chopped ginger, the tablespoon of Chinese cooking wine, the tablespoon of soy sauce and the black pepper together, then pour the mixture into a glass or plastic container, or Ziploc bag, with the fish and make sure the marinade surrounds the fish. Let this sit in the fridge for 30 minutes.

Prepare the vegetables. Have the julienned ginger, the 1/2 onion, the garlic cloves, all ready. Pour the oil into a wok and turn the heat on to medium. If you do not have a wok, use the largest, deepest skillet you have. A wok helps here, since its shape prevents the tail fin from burning. Take care in a pan and make sure your fish fits.

Make the sauce. Mix the tomato sauce, sugar, soy sauce, Chinese cooking wine, water and corn starch and stir vigorously to combine. Set it aside. Take the fish out of the fridge and check the oil temperature. Should be about 300-325 degrees. If you don't have a thermometer, the oil is ready when a drop of water is dropped into the oil fizzles immediately.

Fry the fish. Remove the fish from the marinade and dredge in flour. Shake off excess, and when the oil is hot, slip the fish into the oil. Do one fish at time. Turn the oven on to "warm." Fry the fish for at least 5 minutes per side. You want it to be crispy, golden brown. With 300-degree oil, a 1-pound fish is fried for 8 minutes on the first side, 5 minutes on the other side. Larger fish will need more time so keep an eye on it. When the first fish is done, remove it to a plate and put the plate in the warm oven. Fry the second fish the same way as the first, etc.

Finishing up. When the fish are done, take out all but about 1/4 cup of the oil, reserve the rest (you can filter through a coffee filter, cool and save in a jar for another fish fry). Toss in the ginger, the onion, the chiles and the garlic and stir-fry over high heat for 2 minutes. Add the sweet-and-sour sauce and stir well to combine. Bring this to a rapid boil and stir well. Cook for 2 minutes. To serve, place the fish on a plate, sauce on top of it and garnish with the finely chopped chives and cilantro. This dish goes best with simple steamed white rice.
************************************

Parmesan Baked Fish.- Easy, quick and wonderful, what more could you ask for?

1/4 cup milk
2 tsp salt
2 lb fish fillets
1/2 cup fine dry bread crumbs (I use old bread, all kinds of bread, in a blender)
1/2 tsp paprika
1/4 cup grated Parmesan cheese
melted butter

Preheat oven to 375 F. Grease a rectangular baking dish. Blend together the milk and salt in a shallow bowl. Combine bread crumbs, paprika, and Parmesan cheese in another bowl. Dip fish fillets into milk mixture then into crumb mixture. Arrange in the prepared baking dish. Drizzle melted butter over fillets. Bake for 25 minutes, depending on thickness of fillets. Fish should flake easily with a fork when done.
*****************************************

Easiest and Crispiest Fish Fillets.- A basic recipe that yields great fish. Economical, practical and done in no time flat! I also like corn flakes for crispy pork chops and chicken.

1 to 1 1/4 pounds fish fillets
2 tblsp butter, melted
2 tblsp lemon juice
1/2 tsp salt
1/4 tsp pepper
1/4 tsp dried dill weed, optional (dill is amazing with fish & potatoes)
2 cups crushed corn flakes (in the blender but just pulsed so it's not all fine)

Grease a 13x9 inch baking dish. If fish fillets are large, cut into serving-size portions. Combine butter and lemon juice; set aside. Mix salt, pepper, and dill weed. Dip each piece of fish in butter and lemon mixture. Sprinkle salt and dill mixture over each side of fish. Coat with the corn flake crumbs. Place fish fillets in prepared pan and bake in a 350 F oven until fish flakes easily with a fork, 20 minutes, depending on thickness of the fish fillets.
*************************************

Salmon with Champagne Sauce.- So simple yet so elegant, very fast and impressive!

4 salmon filets
1 cup flour for dredging
1/3 cup unsalted butter
1 cup Champagne or other dry sparkling wine, like Prosecco
1 cup heavy cream
Salt and pepper to taste
Sprigs of parsley

Add salt and pepper to the flour. Flour the filets and shake off the excess. Melt the butter in a broad skillet over medium heat and cook the filets for 4 minutes, turning them after 2 minutes. Sprinkle half the champagne over them and continue cooking until it is reduced by half. When the filets are done, remove them to a heated serving dish and keep them warm.

Raise the heat to medium-high. Add the rest of the champagne to the pan and bring to a boil. Add the cream to the pan, season to taste, and continue to cook until the sauce becomes creamy. Taste to adjust seasonings. Spoon the sauce over the fish, garnish with parsley, and serve at once.
********************************

As always, for more recipes about fish or sauces you can use to complement a dish, please search through the blog, ok? Lots of tips, preparations and ideas for one thing can be adapted to suit other needs and you might just find something that will give you an amazing dish.

Don't forget that if you need help with a recipe or want to serve something special and you need more info, drop me a line and I'll be glad to help any way I can. Hoping everyone's weekend has been restful and lovely, we'll talk soon....

How about something different for a change? You up for it?....

I've often spoken about falling into ruts about the foods we eat. We all do. It's easy, you don't need to come up with anything new, you're used to the preparation and ingredients, they're familiar flavors, you have everything you need to produce it and you can make it almost on "auto-pilot". Lots of people don't do well with change. Add to this our stress-filled busy lives, family meal times turned topsy-turvy and you come to eating the same things all the time. I keep certain things in the pantry as "backup" just for these "duh days", when I'm brain fried but still need to get dinner going and I'm sure most people do it too.

However, on those days when we're "up", we can handle something new so why not look at nutritious, visually stimulating yet yummy alternatives? So I got started doing some research and I found some pretty exciting side dishes we could easily incorporate into our lives that would not only give us lots of nutrition, but even help those with some food issues at the same time, like wheat allergies, gluten-intolerant, vegetarian and vegan. Maybe some lactose-intolerant too, well see. Above all I found that these tasty dishes will be enjoyed by everyone due to their vibrant colors and tastes.

One of THE super foods that isn't as popular as it should be is AMARANTH. Maybe you're saying to yourself: what is that?

Amaranth is treated as a grain, yet it's not quite that since it's a member of the grass family (so it has no gluten). Popular in Mexico, Central and South America, India and Nepal, it holds so much promise it's been called "the crop of the future" due to it's potential of being easy to harvest; very high yields; inexpensive to grow by everyone; tolerant of arid environments (doesn't need much water); it contains so much protein and essential amino acids (more than 30% more than other cereals); very high in fiber; needs very little fuel to cook and it grows rapidly, has health benefits like lowering cholesterol and more....

It was one of the staple foods for the Aztecs and Incas as far back as 3000 BC when it was used to prepare ritual drinks and foods. It was prized during the month of celebrations for the great god Huitzilopochtli (the blue butterfly god) and it was one of the most important Aztec celebrations during the year and even figures of the god where made of Amaranth (but with added honey and blood) and so everyone would eat pieces of the god at the end of the rituals. You can see why the Spaniards outlawed this practice due to it's similarities to communion and anything related to it and so the use of this valuable food was lost to us (except in some remote areas that is). Mexico has for a while been bringing back this valuable food and we have some sweet treats that are made from it called "Alegrias", candies, a thick drink for holidays like "atole" and is added to other foods as well. The leaf can be eaten, it's used as a natural colorant, etc.... you get the idea, it's pretty great.

Another super food is Quinoa which much like the Amaranth is also not a grain but a grass and shares the benefits and uses, curious that it too has the same history as the first when it comes to the prohibition by the Spanish but this time imposed upon the Incas. Also making a comeback once it's benefits and properties have been recalled so we have this super food now on store shelves as well.

So okay, it's great, but how to you cook it and turn it into something the whole family can enjoy? Don't think you will serve something unappetizing or unappealing either, healthy doesn't have to mean nasty, not at all.... let me show you:

Amaranth can be used to make popcorn but don't use any oil, just dry heat, then finish off with melted butter (or similar), some salt and go. You can flavor it too. Use it in soups, just add and let it cook with the soup. Grind it and use as a flour for baked goods, just remember that no gluten means no rise, so flatbreads, hot cakes, etc.

Amaranth or Quinoa Tabouli: A lovely fresh salad that can be a main dish or used in wraps or as a side dish. A mid-eastern salad normally made with bulgur wheat, makes light,refreshing, warm weather fare. Try it with quinoa or amaranth for a delightful new taste.

1 cup quinoa or amaranth
1 cup parsley, chopped
1/2 cup scallions, chopped
2 tbsp fresh mint
1/2 cup lemon juice
1/4 cup olive oil
2 garlic cloves, pressed
1/4 cup olives, sliced
lettuce leaves, whole

Simmer quinoa or amaranth in an equal volume of water for 12-15 minutes. Drain if needed. Allow to cool. Place all ingredients except lettuce and olives in a mixing bowl and toss together lightly. Chill for an hour or more to allow flavours to blend. Wash and dry lettuce leaves and use them to line a salad bowl. Add tabouli and garnish with olives.
************************

Amaranth or Quinoa Pudding: This quick and wholesome dessert is also elegant and tasty. It tastes suprisingly light compared to rice pudding despite the fact that quinoa is much higher in protein than rice.

2 cups amaranth or quinoa, cooked
1 cup apple juice
1/2 cup raisins
1/2 cup almonds, chopped fine
1 1/2 tsp vanilla
juice of 1/2 lemon
grated rind of one lemon
dash of cinnamon

Combine ingredients in a large sauce pan, cover and bring to a boil. Reduce heat and simmer for 15 minutes. Pour pudding into individual dessert bowls. Top with a few grapes or strawberries and chill.
*************************

Amaranth or Quinoa Stir Fry: A lovely alternative you will enjoy!

2 cups cooked amaranth or quinoa
2 Tbsp oil
1 onion, chopped
1 carrot, sliced
1 celery stalk, sliced
1 cup mushrooms, sliced
3 cloves garlic, chopped fine
1/2 cup almonds, chopped
1/4 cup sunflower seeds
2 Tbsp soy sauce
1 tsp seasoning, your choice

Sauté veggies, garlic, almonds and seeds in the oil until vegetables are tender crisp. Add soy sauce, seasonings and amaranth or quinoa. Mix well until warmed through.
**************************

Here are some amazing recipes thanks to the Glutten-Free Goddess (thank you!) that you will love. They are so full of flavor, you'll never think these are so healthy and nutritious!

Quinoa Taco Salad: If you love black beans, add 'em in. You can also add crumbled goat cheese on top, if you desire or anything else but this one is the lighter version you can expand on.

1 cup Quinoa cooked in two cups water (Fluff the cooked quinoa with a fork. Scoop into a bowl.)

Salad ingredients:

Extra virgin olive oil, as needed

Juice from 2 juicy limes

Sea salt, to taste

2-3 tablespoons fresh chopped cilantro or parsley

1 half small red or purple onion, diced fine

1 small yellow bell pepper, cored, seeded, diced fine

1 cup roasted corn kernels (I used frozen, roasted on a cookie sheet for 6-7 minutes, then cooled)

1 large head of crisp romaine lettuce, washed, dried, sliced crosswise

Gluten-free tortilla chips (or make your own like me)

1 large avocado, pitted, peeled, diced

Drizzle the cooked quinoa with extra virgin olive oil and toss to coat. Squeeze on fresh lime juice and toss again. Season with sea salt, to taste. Add in the fresh chopped cilantro, diced red onion, diced yellow pepper, and roasted corn kernels. Stir lightly to distribute. Taste test for seasoning adjustments.

Line four salad bowls or plates with the fresh romaine. Spoon the quinoa salad on the center of the lettuce. Add the diced avocado to each plate. Tuck in a few tortilla chips around the edges.

Serve with an extra lime wedge.

Want to add more? How about chopped black olives, your favorite fresh salsa, fresh fruit pieces work well like mango, orange and jicama, you can see how far you can go with this. There is no dairy in this but you could add our cream, cheese or whatnot if this is not an issue for you.
***********************************

Cabbage Leaves Stuffed with Quinoa: Main dish, wonderful.....You can add sweet sausage to this filling, or other ingredients, but you can easily keep it vegan. Serve with a side of hummus.

1 large cabbage head

For the filling you'll need:

2 medium sweet potatoes, peeled, diced

1 red onion, peeled, diced

1 large tart apple, such as Granny Smith, peeled, diced

3-4 cloves garlic, chopped

(4 sausages- these can be sweet Italian, chicken apple, turkey, buffalo, cut into chunks) optional

Extra virgin olive oil, as needed

1 cup natural apple juice or cider

1 tablespoon pure maple syrup

1 tablespoon balsamic or apple cider vinegar

Sprinkle of sea salt, cinnamon, nutmeg, fennel

A handful of raisins or dried cranberries

1 to 1 1/2 cups cooked quinoa

To make your sauce you'll need: (or you can use your own)
1 24-oz can of strained tomatoes or 6-9 fresh tomatoes, lightly cooked
1/2 cup apple juice or cider
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1 teaspoon onion powder
1 clove garlic, minced
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
Sea salt, to taste

1-Cook your cabbage. You'll need a fresh, large head of green cabbage. Trim the bottom root and cut an X into the center core. Bring a large pot of water to a boil and cook the head of cabbage for about five minutes until soft; remove and drain well.

2-Make the filling. Preheat the oven to 375 degrees F.

Throw the vegetables, apple, and sausage (if using) into a roasting pan and drizzle with a little olive oil. Add the apple juice, maple syrup, vinegar, salt and spices and toss well to coat. Roast in the oven till soft- about 30 to 40 minutes. Stir a few times during roasting to distribute the sauce and seasoning. Meanwhile make your sauce.

3-Combine the sauce ingredients in a sauce pan and stir. Cook over medium heat until simmering. Cover and lower the heat to a gentle simmer. Taste test before using in the recipe. If you like a bit of spice, add a dash of hot pepper- but taste test first.

To assemble: Preheat oven to 350 degrees F. Lightly oil four serving dishes or one medium-large baking dish.

When the cabbage has cooled enough for you to handle, cut another 1/2 inch or so off the bottom core if you need to and gently peel off the leaves one at a time; set the leaves aside on a plate or board. Trim any large leaves that may have a thick spine. Smaller leaves can be combined- use two to make one roll if you need to.

Combine the roasted vegetables and sausage with the cooked quinoa- start with a cup and see how much you need. If you want to stretch the filling, use more quinoa. Add a handful of raisins and stir in.

Lay a cabbage leaf on your work surface and add a spoonful of filling in the center. Fold in the side of the leaf and roll it up; tuck it into the prepared baking dish seam side down. Repeat for the remaining leaves and filling. Pour the sauce over the stuffed cabbage and bake in the center of a preheated oven for about 30 minutes, till heated through and bubbling.

You can make this stuffed cabbage ahead of time, if you wish; cover and chill. Don't add the sauce until ready to finish, add the sauce and bake. Add an extra 10 minutes or so to the baking time.

************************************

Roasted Vegetables on Polenta: Yes, there's gluten free polenta (from Bob's Red Mill, at the store or order online) and this combination is very satisfying and wonderful!

First off let's get the polenta done. You'll need:
2 Cups cornmeal
6 Cups water
1 Teaspoon salt
2 Tablespoons butter
1/2 Cup of shaved Parmesan cheese (or use Vegan cheese if you want to keep it clean)

Get the water boiling and make sure the salt is dissolved. Then dump in your measured out cornmeal and start stirring. Turn the heat down to medium. While the water is working, grease a casserole dish with some olive oil, doesn’t matter what kind, for the trip to the oven.

As the water is absorbed and the gluten from the cornmeal is developed, you’ll notice the mixture become thick. Takes 30 minutes, keep stirring. You’ll know you’ve reached the right consistency when you can pull a spatula across the bottom of the pot and the polenta does not fill it back in.

If you’d like a smooth creamy polenta, you can stop right here, it will be delicious. If you want a more solid, sliceable polenta then, turn out your newly formed polenta into your greased baking dish, making sure to pack it in to form a tight layer. This will help to form a crust when in the oven. Sprinkle the top with the Parmesan cheese and place in the oven for 15 minutes.

Now back to the recipe but keep this polenta one for reference. To finish you need:

Fistfuls of whatever fresh veggies you have on hand
Fresh garlic
Extra virgin olive oil
Herbs, your choice
Sea salt and ground pepper
Balsamic vinegar
Cooked polenta or store bought
Goat cheese, or feta, crumbled (omit to keep this vegan and dairy-free)

Preheat the oven to 400 degrees. Toss in a large roasting pan:
1 sweet or red onion, chopped
1 cup broccoli florets
A handful of grape tomatoes
1 1/2 cups shredded cabbage, can be green and red together or just one
1 green bell pepper, cored and sliced
1 red or yellow bell pepper, cored and sliced
2-3 carrots, sliced into sticks
1 zucchini squash, sliced and cut in half
1 yellow squash, sliced and cut in half
6 cloves of garlic, chopped

Drizzle the veggies with extra virgin olive oil, and toss with a sprinkle of sea salt, some dried herbs of your choice [basil, oregano, thyme, sage], some fresh ground black pepper (or spicy red pepper flakes if you like heat) and a good dash or two of balsamic vinegar.

Throw the pan into the hot oven on a center rack, and roast away until almost done- about 30 to 40 minutes depending upon your oven and how many veggies you threw in the pan. Make sure you stir once or twice during the roasting to make sure all the veggies are coated and cooking evenly. When the veggies are almost done, cover the pan with foil and move the pan to a lower rack.

Slice the cooked polenta into fairly thin slices. Lay the slices on a baking sheet and brush with olive oil. Set the oven to Broil. Place the baking sheet with polenta on the higher oven rack, and broil until the polenta is sizzling and starting to get crispy around the edges (about 10 minutes in my oven).

Remove everything from the oven and assemble your plates. Divide the polenta slices among four plates. Top with roasted vegetables. Scatter crumbled goat cheese or whatever you've chosen. Enjoy!
*********************************

Here you are, a nice collection of healthy, gluten and wheat free, plus vegetarian and vegan for you. Naturally you can adjust these to suit your needs but these are basics to part from. All are full of flavor, easy to make and will deliver a wonderful eating experience. So how about it? Have I temped you into adding some "super foods" into your daily lives?

Sending warm wishes to everyone, hoping your weekend is lovely. Have fun! Talk soon....