Absolutely Delicious..... and Healthy, too!

Lately, I've been having quite the experience with Spa and healthier cooking versions of dishes. No, it doesn't mean I've abandoned my sauces and other tasty tidbits, it just means that I've been working on "other" things to add to my repertoire...... If you're familiar with the Canyon Ranch Spa and other such culinary tendencies, then you know what I mean.

Converting beloved dishes, or trying to if you're into this, into lighter / healthier versions can be a challenge, especially if you've got dietary or nutritional requirements to incorporate into this at the same time, like Diabetes, Hypertension, Salt-free, Gluten-free, Vegetarian, Vegan, Raw Foodists, etc, etc, etc.... and while more than ever before there are options for all of these, sometimes it's very hard work to try and come up with satisfying and tasty results. If you've been reading the news of late it seems that more and more vegetarians are abandoning their lifestyle and once again joining the ranks of us "animal eaters", (or as a cooking school chum liked to call us "cruel cooking types"), due to the "cruelty free" production of meats, fish and seafood that are now available. So, wherever your tendencies lie, there is an answer for you!

But getting back to semi-normal kind of cooking (organic & natural, healthier and lighter versions), here are a couple of recipes you might enjoy trying. I can state that they are high on flavor and deliver very satisfying results and easy to make. Intrigued?

Vegetable Lasagna with Parmesan or Garlic Sauce.- Thick, tasty sauce with plenty of vegetables. You won't miss the meat or anything else. Wonderful presentation too. Vegetables used are just a guide, change them for any you prefer, this is a very versatile recipe.

4 cups cooked vegetables (choose your favorite), I like Portobellos & Asparagus.....
4 1/2 Tbls Earth Balance Vegan Buttery Spread (or butter)
1 medium-large onion, chopped
Salt & Pepper as needed
1 pkg No-boil Whole Wheat Lasagna Noodles (or your regular ones, cooked & drained)
2 1/2 cups milk substitute (Rice Dream, Almond Milk or regular milk)
1 cup chicken broth (from organic chickens or your choice), low salt
6 garlic cloves, smashed with the side of a knife (or see Garlic Sauce)
4-5 Tbls flour (gluten-free, Rice, Whole Wheat or your choice of thickening agent), natural
1 1/4 cups grated Parmesan cheese, organic
1/2 pound Fontina (or provolone) cheese, grated (2 1/2 cups), organic

Have your vegetables ready, they should be cooked and seasoned and taste good on their own. Asparagus should be blanched, Portobellos stir fried, etc. Reserve. I cook Portobellos with onions and garlic, S&P.....

Heat 2 Tbs. butter over medium-high heat in a large skillet. Add onion; cook until soft and golden brown, about 5 minutes. Set aside. (This is optional if you like, I just add it to my veggies)

Mix 1 1/2 Tbls salt and 2 quarts very hot tap water in a lasagna pan. Add noodles and soak until soft and pliable 8- 10 minutes. Drain and stack loosely. Noodles tend to stick together as they dry, but pull apart easily, I prefer to leave some liquid instead.

Make Parmesan Sauce: Heat milk, broth and garlic until steaming hot. (slowly heat in saucepan over medium-low heat.) Fish out garlic; discard. (I leave it in...) Melt 3 Tbls butter over medium heat in saucepan; when foaming subsides, whisk in flour and continue to cook, whisking constantly, until well blended. Pour in milk mixture all at once and whisk vigorously until sauce is smooth and starts to thicken. Stir in 1/2 cup Parmesan, 1/4 tsp. salt and pepper to taste. Remove from heat; place plastic wrap directly on the sauce's surface.

If you're making Garlic Sauce instead: In saucepan, melt some butter & flour in the same amount, I use 4 tbls each and stir over med-high heat (watch it) for at least 2-3 min to cook the flour taste. Have 6-8 garlic cloves, through a garlic press, ready. Once the butter mix is ready, add the pressed garlic cloves and stir 1-2 min but don't allow to burn. Add the hot milk and whisk to prevent clumps. The mixture will thicken soon, keep whisking. Once it's thicker, add salt and pepper, taste and insure seasonings are good.

Adjust rack to upper-middle position and heat oven to 400-425 F. Put 1/4 cup of the sauce on bottom of baking dish. Place noodles to cover bottom, 2/3 cup sauce, 1/4 of the onions, 1/2 of one of the cooked vegetables (alternating layers), 1/2 cup Fontina and 2 Tbls Parmesan. Then do it again using the other vegetable. The final-top layer is remaining noodles, sauce and cheeses. You can see how many variations of this you can make, with or without meat, poultry, fish or seafood too. Change out the cheeses, etc.....

Seal with foil and bake until bubbly, about 35 minutes, you're just reheating mostly. Remove foil, then broil until cheese is golden brown, 5-7 minutes longer. Let stand 10-15 minutes before serving. (This is a must or it won't serve well). You can also do it all ahead, freeze and bake when you're ready, it will take longer in the oven of course and I would lower the oven temperature some if you do this...).
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Crispy Asian Vegetable Salad with Ginger-Carrot Dressing.- This can be a main dish or a side salad depending on the quantity of the ingredients. Amazing flavor!

1 1/2 cups carrots, peeled and sliced thin
1 cup red onion, sliced thin
1 1/2 cups brocoli florets
1 cup snow peas
1/2 cup zucchini, sliced thin
1 cup mushrooms, sliced thin
1 1/2 bok choy, chopped
1 cup jicama, peeled and sliced in thin sticks (batons)
1-2 Romaine Lettuce (or your choice), torn in bite size pieces
1-2 Tbls vegetable oil

In a large pan or wok over med-high heat, add the oil and swirl around. Add the carrot, red onion and broccoli and stir fry for about 30 seconds. Add snow peas, zucchini, mushrooms and stir fry for another 30 seconds. Add bok choy and fry until all vegetables are tender yet "al dente".

Add lettuce to a large salad bowl, top with the stir fried vegetables and top with the dressing. Toss quickly to preserve the lettuce. Serve at once.

GINGER-CARROT DRESSING.- I have this on hand and use in many ways.... you will too!

2 Tbls carrot, grated
2 Tbls ginger, grated
½ cup olive oil
Juice of 1 lime (or lemon
1-2 tbls Low Salt Soy Sauce
1-2 Tbls garlic, minced or pressed
½ tsp Dijon Mustard
1-3 Tbls Honey, to taste
Salt & pepper if needed and to taste

Mix all ingredients in a bowl except the olive oil, once the rest are mixed, begin adding the oil in a thin stream while whisking until well incorporated.
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Sweet Potato Cakes with Crispy Slaw.- Another healthy option you can try! Pretty great!

1 lb Sweet Potatoes, cleaned, pierced with a fork
1/2 cup red bell pepper, chopped small
1/2 cup yellow bell pepper, chopped small
1/3 cup red onion, chopped fine
2 Tbls cilantro, chopped fine
salt & pepper to taste
1 tsp coriander, ground
1 tsp cumin, ground
2-3 tsp sugar (Splenda or other substitute)
1 Tbls lime juice, fresh squeezed
1 cup breadcrumbs, dry
1 cup pecans, toasted & chopped fine

For the Slaw:
2 med Jicamas, peeled and cut into fine sticks (julienne)
1/3 cup red bell pepper, chopped fine
1/4 cup green onions, chopped fine
2-4 Tbls mango, peeled
1/2 Tbls lime juice
1/4 cup pineapple juice
salt & pepper if needed
2 tsp sugar (or substitute if needed)

In blender add mango, lime & pineapple juice, salt & sugar and process, make slaw.
In a bowl, add jicama, red bell pepper and green onions and toss. Pour the dressing that's in the blender over the vegetables and toss well. Reserve.

In a preheated 375F oven, cut the ends off the sweet potatoes and cover with foil. Bake about 45 min or until soft and then let them cool, peel and mash until they are smooth. Put these in a bowl and add the red bell pepper, onion, cilantro, seasonings and lime juice, and half the breadcrumbs and mix well. Cover the bowl and refrigerate overnight.

In another bowl put the remaining half of the breadcrumbs with the nuts and mix well. Using the sweet potato mix, form into 1/4 cup balls, roll in the breadcrumb & nut mix and then flatten into cakes. Heat a non-stick pan and add a very light layer of oil and heat. Fry cakes on one side until golden, then turn and cook the other side. Place some Jicama Salad on the plate and lay a couple of the sweet potato cakes on top of the slaw. You can drizzle some of the dressing around the plate.
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I'm sure you can convert some of your tried and true recipes to healthier versions of themselves without loosing out on flavor yet making them better for you. I have to admit that I sneak the healthier versions into my husband's meals and for the most part he's liked all of them and didn't even notice the changes, so every now and then I continue to add to my recipes newer and better versions of dishes while contributing to our good health. Not hard to do at all and my guys are fierce carnivores! lol.... I hope you have access to Farmer's Markets where you are or organic growers and cooperatives in your neck of the woods so that you too can take advantage of better quality products. We've now got 4-5 organic fairs and markets here, during the Summer and Fall Seasons and if you can survive the outside temperatures (since they're all open air markets, except for Mario's, Yikes!) Mario Batalli now has one too, an organic come together which is becoming a reality for local Chefs.... might not be too bad, heh? Drawbacks? Expensive!!!! But you can see how hungry people are for something like this and while there are quite a few Whole Foods here (Ginormous and we call them Whole Paychecks.... this is still reserved for the "have" people since prices are NOT cheap at all... maybe someday...) Talk soon.....

Is it too hot to cook?..... You're still hungry, right?.....

Yes, it is really hot. Supposed to be 104F today with an expected high tomorrow of 109F (yes, crazy... I know), and you can't just hole up at home, become "mole people", crank up the AC and wait it for to pass.... no matter how much you want this to be.... Just think of others that are under hotter conditions than you, like my friends in Merida, Yucatan where their summer is hot and humid, Yikes!!!! Gets so hot and feels much hotter than here, although I miss them all the time, the weather is worth it just to be there, really.....

Anyhoo, let's get back to living in Hades.... the weather does not keep up from eating, it should and we should just stop eating, I know, but we don't and have no plans to either, so we scurry out past sunset, quickly grill and run back. Luckily we like our meat rare so it doesn't take too long either, but even if you don't cook outside, meals are still de rigeur (required) so whatever, we're cooking but maybe we can make cooler foods that will allow us to eat yummy foods while trying to keep the house cool (have to conserve energy, AC is expensive after all... and so nice), so I've got some great options for you..... And no, we won't be eating just salads and ice cream either, we want real food after all.....

This traditional dish is supposed to cook in a Dutch Oven, first searing the meat stove top and then finishing it up in the oven for h o u r s, but here is where having a bomb at home is worth its weight in gold. Instead of heating up the house and the oven for hours, you can use the good 'ol Pressure Cooker (no heat felt) and cook for about 30-40 min max.... pretty nifty I say.

Traditional Italian Pot Roast.- Wonderful flavor, hearty meal and sure to become a favorite.

1 boneless beef chuck-eye roast (3-4 lbs), tied
2 tbls vegetable oil
1 med onion, rough chop
2-3 carrots, rough chop
2-3 turnips, rough chop
1 rib of celery, chopped
1 pound cremini or white mushrooms, in large pieces
2 tbls tomato paste
2 cups tomatoes, medium dice or 1 (14 1/2 oz) can diced tomatoes
1/2 fresh tomato sauce or 1/2 cup canned tomato sauce
2 tsp sugar
1/2 cup water
1 cup red wine, Merlot or Beaujolais preferably
1 large head of garlic, remove the outer paper skin, then cut in half
1 sprig thyme, fresh
1 sprig rosemary, fresh
salt & pepper to taste

If using regular method, but you will begin the same for both techniques:
Put your oven rack in the middle position and heat the oven to 300F. (If using bomb, don't turn on the oven and you will sear the roast in the pressure cooker pot). Pat fry the roast with paper towels and salt and pepper liberally. Heat some oil in the Dutch oven (or pressure cooker) over med-high heat until just smoking and brown the roast on all sides, about 10 min. Transfer roast to large plate until you're ready to put it back in the pot.

Reduce heat to medium and cook the onion, celery, mushrooms, and tomato paste until the vegetables begin to soften, about 6 min. Add the diced tomatoes, tomato sauce, sugar, water, 1/2 cup of the wine (reserve the rest), garlic, and thyme. Return roast and the juices in the plate to pot and bring to simmer over medium-high heat. Place piece of foil over pot, cover with lid, and transfer pot to oven. (If using the pressure cooker, turn the heat to high and cover. Wait for the pot to come up to temperature and once the cooker begins to hiss, lower the heat to low and set the timer to 30 min.)

If using the oven: Cook until roast is just fork-tender, 2 1/2 to 3 1/2 hours, turning the roast after 1 hour. Uncover pot and let the roast rest in its juices for 30 min, skimming any surface fat after 20 min. Transfer the roast to a carving board and cover with foil. Remove and reserve the garlic head and skim any remaining fat from the pot (once you open the cooker you can skim off fat too). Add remaining 1/2 cup wine to pot, bring to boil over medium-high heat, and cook until sauce begins to thicken, about 12 min. Meanwhile, carefully squeeze garlic from the halves and mash it into paste, it should be very soft. Add the rosemary to the pot and simmer about 2-3 min. Remove and discard the rosemary and thyme sprigs, stir in the garlic mash and season with salt and pepper.

Remove the twine from the roast and cut the meat against the grain into 1/2" thick slices, or you can pull it apart into large rustic pieces. Transfer the meat to a serving platter and pour some of the sauce over the meat. Serve the rest of the sauce at the table.
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Or maybe you just want to grill or pan fry a steak (chicken or pork even) and just get it over with yet it still has to taste great.... How about a great "Chimichurri Sauce":

Chimichurri Sauce.- We all know Argentina is known for its beef (amazing!!!), here's their traditional accompaniment to beef, which I use on almost everything:

1/4 cup hot water
2 teaspoons dried oregano
2 teaspoons kosher salt
1 1/3 cups loosely packed flat-leaf parsley leaves
2/3 cup loosely packed cilantro leaves
6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
1/2 teaspoon red pepper flakes
1/4 cup red wine vinegar
1/2 cup extra-virgin olive oil

Combine hot water, oregano and salt in small bowl; let stand 5 minutes to soften oregano. Pulse parsley, cilantro, garlic, and red pepper flakes in food processor until coarsely chopped, about ten 1-second pulses. Add water mixture and vinegar and pulse briefly to combine. Transfer mixture to medium bowl and slowly whisk in oil until incorporated and mixture is emulsified. Cover with plastic wrap and let stand at room temperature at least 1 hour (if preparing sauce in advance, refrigerate and bring to room temperature before using).
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Zucchini and Leeks en Papillote.- A traditional French technique that can be applied to many different dishes, is very healthy and locks in flavors and prevents food from drying out:

2 zucchini, cut in long, thin strips
1 leek, cut off the tough tops and slice the white in fine juliennes
1/2 lb asparagus, trimmed into 2 parts
4 sprigs tarragon, fresh
4 garlic cloves, unpeeled
salt & pepper to taste
1 egg, beaten optional
water (optional)
cornstarch (make paste optional)

Preheat the oven to 400F. You can use a potato peeler to slice the zucchini lengthwise into thin strips.

Cut 4 sheets of parchment paper, 12 x 15 inches in size. Fold it in half. Draw half a heart shape when folded so it will be a whole heart unfolded. Cut along the inside of the line and open out.
Divide the vegetables between each heart. Position the filling on the right side of the fold line and top with tarragon and the unpeeled garlic clove. Season to taste.

Brush the edges of the paper with the beaten egg and fold over. You don't have to use the egg and can fold it without using the egg. I found this site on the web which I thought was a really good explanations of how to accomplish this technique. Cut and paste onto your browser http://www.sundaysupper.com/parch.htm gives directions and shows photos of the no egg technique, it will make you an expert at "Papillote".

Pleat the edges so it is sealed. Put it on a cookie sheet and bake for 10 min. It will puff up so make sure to move the oven racks and leave room. Serve immediately. You can let each person open their own packet on their own with scissors, but be sure and tell them that heat will escape and could burn, so open with care and enjoy the lovely aromas this technique gives.
NOTE: Once you've mastered the making of the packets this way, you can use it for fish and vegetables giving you a clean and very healthy alternative to cook.
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In keeping with "cool" foods, here are two desserts which can be made ahead and will deliver flavor and comfort in a refreshing dish. First of all I want to give you a "foolproof" pastry crust you can use for all types of pies, you'll love it:

Foolproof Pie Crust.-This pie crust can be pressed into the pie plate and refrigerated for up to 2 days or double wrap in plastic and freeze for 1 month. Once baked, cool, the shell can be wrapped tightly in plastic and stored at room temperature for up to 1 day.

1 1/4 cups all-purpose flour
1/4 tsp table salt
8 tblsp butter (1 stick), softened but still cool (I've used shortening too)
2 oz cream cheese, softened but still cool

Lightly spray 9" glass pie plate with cooking spray. Whisk flour, sugar, and salt together in a bowl. With an electric mixer at med high speed, beat the butter and cream cheese, scrape down the beaters and sides of bowl, and beat until completely mixed, about 2 min. Add the flour mixture and combine on medlow until it looks like coarse cornmeal, about 20 seconds. Scrape down sides of bowl. The mixer speed now to med high and beat it until dough begins to forms large clumps, about 30 seconds. Set aside 3 tblsp of the dough.

Turn the remaining dough onto a lightly floured surface, gather it into a ball and flatten into a 6" disk. Transfer this disk to greased pie plate.

Press the dough evenly over bottom of pie plate toward sides, using heel of your hand or the bottom of a smooth cup (you can also roll out the pastry with a rolling pin as usual and then place it on the pie plate). Make sure that the dough is evenly distributed yet should be thin. Continue to work the dough over the bottom of the pie plate and up the sides until even. On floured surface, roll the reserved dough into a 12" rope. Cut into three pieces, then roll each piece into a 8" rope to form a fluted edge. Wrap it in plastic and refrigerate at least 1 hour.

With the oven rack in the middle of the oven turn oven to 325 F. Lightly prick the bottom of the crust with a fork. Bake until golden brown, 30 to 40 min. Cool on wire rack. (If large bubbles form, wait until the crust is fully baked, then gently press on bubbles with a kitchen towel or back of spoon. The bubbles will settle as crust cools.)
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Amazing Lemon Pie.-This simple recipe forms a custard type filling. You need 6 tablespoons of lemon juice for this recipe so have an extra lemons on hand in case the 3 sliced lemons do not yield enough juice.

1 double-crust pie dough (see above and make 2 batches)
3 large lemons, sliced thin and seeded (I use Persian Lemons)
1 cups sugar
1/8 tsp salt
1 tbls cornstarch
4 large eggs
1 tbls heavy cream

Adjust your oven rack to lowest position and heat the oven to 425 F. Line a 9" pie plate with 1 dough round and refrigerate for 30 min.

Squeeze the lemon slices into fine strainer set over a bowl; reserve the juice (you should have 6 tablespoons). Put the drained slices and 2 cups water to boil in a saucepan, then reduce the heat to med low and simmer until slices are soft, about 5 min. Drain the slices well and discard the liquid. Combine the softened lemon slices, sugar, salt, and 1/4 cup reserved lemon juice in a bowl; stir until the sugar dissolves.

Whisk the cornstarch and remaining lemon juice in a large bowl. Whisk the eggs into the cornstarch mixture, slowly stir in the lemon slice mixture until well combined. Pour into the chilled pie shell. Brush the edges of the dough with 1 tsp cream and top with the remaining dough round. Seal, crimp edges, and brush the top of dough with remaining cream. Using a paring knife, cut 4 vents in the top of the dough.

Bake until light golden, about 20 min, then lower the oven temperature to 375 F and continue to bake until golden brown, 20 to 25 min. Cool on wire rack for at least 1 hour. Serve. Pie can be wrapped in plastic and refrigerated for 2 days after baking.

NOTE: Found some tips on pies and it said that using a knife to evenly cut the lemons into paper-thin slices was a difficult and time-consuming task. You get better results with a mandoline (or V-slicer), which produced perfectly thin. But, if you didn't have a mandoline, putting the lemons into the freezer for about 30 minutes firms them up for better hand-slicing, which is best accomplished with a serrated knife. But same goes when you want to thin slice other things too, like fish or meat.....
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Perfect Strawberry Pie.-Here is a strawberry pie that truly delivers, but you have to make sure you have 2 cups of the berry mixture and you need to measure! The frozen fruit helps develop flavor and texture.

2 lbs frozen strawberries
2 tbls lemon juice
2 tbls water
1 tbls unflavored gelatin
1 pinch salt
1 lb fresh strawberries, cleaned and sliced thin
1 9" pie shell, baked and cooled
4 oz cream cheese, softened
3 tbls sugar
1/2 tsp vanilla extract
1 cup heavy cream

Cook the frozen strawberries in a large saucepan over med low heat until berries begin to release juice, about 3 min. Increase the heat to med high and cook, stirring, until thick and jam like, about 25 min (should be 2 cups).

Put lemon juice, water, and gelatin in small bowl. Let stand until gelatin is softened and mixture has thickened, about 5 min. Stir gelatin mixture, sugar, and salt into cooked fruit mixture and return to simmer, about 2 min. Transfer to a bowl and cool to room temperature, about 30 min.

Fold the fresh berries into the filling. Spread evenly in the pie shell and refrigerate until set, about 4 hours or even overnight.

With an electric mixer on med speed, beat cream cheese, sugar, and vanilla until smooth, about 30 seconds. With mixer running, add cream and whip until stiff peaks form, about 2 min. Serve pie with whipped cream topping.

NOTE: Be sure to measure the reduced strawberry mixture: You need exactly 2 cups. Put the strawberry mixture into a measuring cup. If its more than 2 cups, return it to the pan and cook it down. It may seem OCD to to measure, but the pie won't set or slice properly if you have more than 2 cups of the strawberry mixture, so take the extra couple of minutes to insure a perfect pie.
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So far this is as far as I got this time, took too long and put other things on hold so now's the time to get going on the rest. The house is very smoky with the aroma of roasting Poblano's and the heat isn't letting me open windows for now so whatever.... at least I like the smell, right? But I've been whipping up some batches of some "fun food" from way back: jello & pudding shots in some creative flavors since these popular "kid friendly" foods grew up.... you'll see, I'll send you some ideas as soon as I finish this up later. Until then, relax and enjoy!......

Spain has become THE Culinary center of the world....

For many years there wasn't a doubt as to where the new tendencies in food would come from: France, of course, right? Except that little by little something magical happened which turned the culinary scene on its head and made everyone sit up and take notice of the domination executed by Spain. Yes, Spain and not the Madrid area even but the North, the Basque area of the country is where the most intriguing, amazing and new tendencies have come from. This has literally brought this once quiet and sleepy part of Spain into the forefront of anyone who is interested in good food, and what good food can be.

Of course, no conversation about the new food scene can be considered complete without mentioning the most innovative Chef that has come along in a long time: Ferran Adria. He is the head chef of the El Bulli restaurant in Roses on the Costa Brava, and is considered one of the best chefs in the world. He has referred to his cooking as deconstructivist. Adrià's stated goal is to "provide unexpected contrasts of flavor, temperature and texture. Nothing is what it seems. The idea is to provoke, surprise and delight the diner." As he likes to say, "the ideal customer doesn't come to El Bulli to eat but to have an experience." Although people refer to him as working in molecular gastronomy, there is confusion, but in any case his restaurant is renowned for new techniques that have revolutionized the world of food.

There are other best of the world restaurants in this area as well: Arzak, Mugaritz, El Celler de Can Roca, Martin Berastegui and Asador Etxebarri. Should you have the chance to go to Spain and wish to visit these Top 50 Restaurants of the World restaurants, be sure to make reservations with months of advance as they have limited hours and schedules, but always worth the experience. You might be surprised to see the location of these lauded food shrines too, not glitzy or showy at all but instead focusing on comfort and of course "the food". Meals take hours and offer many courses and are guaranteed to blow your mind.....

So let's take a look at some of the traditional food from Spain and revel in the flavors of our Mother country, shall we? These are by no means molecular gastronomy but just great dishes you're sure to enjoy!

Ajoblanco con Higos y Uvas (Garlic Soup with Figs and Grapes) .- What's more traditional than this garlic soup? You'll love it!

6 oz almonds, peeled
6 cups water
6 tablespoons extra virgin olive oil
3 tablespoons Sherry Vinegar (from Jerez if possible)
1 piece of stale bread
1 handful of grapes, peeled
4 fresh figs, cut in quarters
1/2-1 garlic clove
Salt to taste

Put the almonds, bread and garlic in blender / food processor / food mill and process until the
almonds are finely ground. Add water little by little until the soup is liquid. Add the oil at this time along with the vinegar and add a little salt. Check to see that the soup is nicely thickened and that the seasoning is pleasing.

Serve in soup bowls, topping with the grapes and figs.
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Patatas a la Riojana (Rioja Potatoes).- Very traditional, very flavorful, very wonderful....

2 1/2 lbs potatoes, peeled and sliced
8 oz chorizo (Spanish style is best)
1 onion, chopped
2 green Bell Peppers, sliced and de-seeded
2 tablespoons Pimenton, Spanish Smoked Paprika, if not use regular Paprika
2 red Bell Peppers, sliced and de-seeded
2 garlic cloves, chopped
Olive Oil
1 Bay Leaf
1 Hot Pepper, or use crushed red pepper flakes
Salt to taste
1/2 cup Parsley, chopped

Using a large cazuela or Dutch Oven, we place it on a med-high heat. Add some oil and fry the onion and garlic for 1 minute. Add green peppers and potatoes mixing well for 2-3 minutes. Add the Paprika, Bay Leaf, hot pepper, red bell pepper, chorizo and we cover with water so the potatoes are covered. Allow to come to a boil then turn down the heat to simmer for about 30 minutes or until the potatoes are done. Check the seasonings, add salt and add some parsley.

Serve in bowls insuring everyone gets chorizo and top with fresh Parsley.
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Salsa Romesco.- From the Barcelona region comes this most amazing sauce that although traditionally served with Calcots (charred onions) is great on everything, even toast! There will be a flavor change due to no Romesco Peppers in the US (smaller and hardier than red bell peppers) but worth making anyway.....

6 oz almonds, toasted
6 oz hazelnuts, toasted
2.5 oz pine nuts
2 walnuts
1 onion
8 tomatoes
1/2 a head of garlic (yes, half)
5 Romesco Peppers (dried) or red bell peppers
1 tablespoon smoked Paprika, ground
1 garlic clove, pressed thru garlic press
1 teaspoon of sugar or to taste
1 teaspoon hot pepper, ground or to taste (cayenne?)
1 cup olive oil
1/2 cup red wine vinegar
Salt to taste

On a grill, char the onion, tomatoes, garlic and red bell peppers. You can use your oven at about 400 F (200 C) for 30 minutes or so. Cool the vegetables and then peel them (do not run under water). In a food processor, add the nuts, process a little- add the vegetables and process, then the seasonings. You finish with olive oil which you add slowly in a thin stream so the sauce comes together. You can add a piece of bread and mix it in to help with the consistency too if you like. Continue processing until it's well mixed but still rustic. Add the vinegar and salt at the very end, taste it to adjust to your taste.
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Calcots.- Onions from Cataluna, a type of spring onion grown there. Calçotades, feasts at which the humble calçot is the star attraction, are held all over Catalonia from midwinter to early spring. However, the region of Tarragona and particularly the tiny town of Valls (an hour and a half outside of Barcelona) are the cradle of the custom. Calçots are trimmed and laid out on large racks, char-grilled in batches over a small bonfire made from the vines of the grapes that were harvested, wrapped in newspapers to keep warm and then served in traditional clay roof tiles, whose shape fits the long onions perfectly. The coals that remain after grilling the calçots are used to prepare the roasted meats and sausages served as the second course. First, you slide off the charred outer coating of the calçot with one hand, holding on to the green ends with the other. Then, you dip the newly uncovered pearly white end into salvitxada or romesco sauce, traditional sauces that indispensably accompany calçots. Finally, you tilt your head back and lower the dangling calçots into your mouth, biting off the white portion and discarding the ends. The flavor is rich, creamy and beguilingly sweet. The most popular spots to experience calçotades are masies, large rural estates that have been converted into restaurants. There, calçots are more likely to be grown on-site and grilled over outdoor fires in the traditional manner.

To do at home: Using a grill or charcoal grill (wood is better), you lay lots and lot of spring onions with the tips cut off on the grill until they char or turn black. You then wrap them in a couple of sheets of newspaper, tightly wrapped, and lay them inside a thermos chest (usually used for cold foods at the park) so they can steam for 30-60 minutes. Then, package by package is unrolled and you follow the technique explained above. Don't forget to supply lots and lots of red wine, happy people, crusty bread and other goodies to make it into a feast.
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Bunuelos de Bacalao (Fried Cod Balls).- In Spain, Cod is King and there is no argument, so for those of us that love Cod, it's amazing! Try these easy and tasty Cod balls, you'll be glad you did....

1 lb Cod (usually salted and soaked) I prefer fresh
2 tablespoons onion, finely chopped
2 tablespoons green bell pepper, finely chopped
2 garlic cloves, chopped
Orly Paste (see below)
Olive oil

Orly Paste.- 1 lb flour / 2 cups beer / 1 teaspoon olive oil / salt to taste.
Mix everything well until smooth. Use for breading and frying.

Make the Orly paste and have it ready for use.

Shred the Cod and insure it's not wet. Dry with paper towels if needed. In a pan with a little oil, medium heat, add the onion, pepper, garlic and stir until almost golden, then add the Cod allow it cook slightly.

Drain this well and mix with the prepared Orly paste. Using two spoons, make balls of the Cod mix and fry in a generous amount of hot oil. Drain well before serving. Serve hot.
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That was a nice little food trip that brought back good memories of time spent in Spain and the food that you find there, of course, there is so much more to discover and I hope if you ever have the opportunity of visiting Spain, you will search out the amazing food and experience their traditions for yourself.

Wishing everyone a lovely Easter, full of peace, renewal and good cheer. Talk soon.....

Sauces, Condiments, School and Everything Else......

As I sit at my computer to write this I have time to reflect on today's date which lets me know that I only have a couple of days before the end of my latest block of classes which makes me happy. Another milestone reached and so far, my GPA has remained intact. I've heard my next block is more than just challenging since it's referred to, with dread, as the pairing down class, designed to pressure everyone who won't be able to cut it "out in the world" and those that are just playing at cooking from those that will actually try and make a go of it. Some of our comrades took this course early (they're not in the full degree program) and 3 of the girls cried several times that first week. There are many stories such as this.....

Rene and I are looking forward to the challenge so we can be tested. We know we are up to it. We will do well, of that I have no doubts. No more recipes will be given out, no more hand holding (something I complained about) and no more "making nice". Good, about time. I can feel it and will be ready. Let's get going!!!! Who Hoo! But I've got finals next week, turning in the last projects early, making a cooking video "a la Food Channel" to present (making amped up Crab Cakes) and then we get our Spring Break which couldn't come at a worst time. We don't need to relax and slow down, we need to get going and speed up. Taking time off is never a good thing in this example, but whatever.....

In the meantime I'm still working on the Charcuterie Project I told you about, delving into the mysterious world of all things preserved, brined, salted, smoked and flavored. The more I get into it the more I wish I could wrangle out an Externship with someone who does all this for real so I could learn it from someone who knows their stuff. That would be amazing! But then I'd also like for Mario Batali to teach me Rustic Italian Cooking (I'm working on it) or someone like that, wouldn't that be great? I'd be willing to work for almost nothing and do the grunt work too just to learn..... Have someone like Eric Ripert teach me about Fish & Seafood..... Work in a lodge up in Alaska (fantastic fish!), or in Seattle? Opium dreams? Maybe, maybe not....

Today I'm waiting for dinner to get done and as usual I'm deciding on what sauce to make. I know I'm a saucier at heart and a wonderful, silky or rustic full flavor sauce melts my black little heart like nothing else.... well, maybe Kitty's antics come a close second.... but sauces are my weak spot no doubt about it. I'll do some research into what I need to do to get a posting in a place like that maybe..... very interesting how tangents suddenly appear.....MMmmm...

Speaking of sauces and condiments, here are some tasty bits for you to try, they're amazing!
I will let you in some comments as we go along and I hope you will consider these whenever you're looking for an "extra", ok? First of all is Mayonnaise. You might think it's just for sandwiches of salad but the truth is that it's a great all-purpose sauce that be used for anything, as long as it's good (Miracle Whip doesn't even count here, ok?) First rule is make your own. It takes a couple of minutes yet makes a world of difference. Add some flavorings and you're set. Use 1 egg yolk per 250 ml of oil, use a whisk or better still, a mortar and pestle and you'll get thick face-cream stuff. Add some lime, cumin, cayenne for Pork- Saffron and garlic for Fish- Lemon juice and Tarragon for Chicken- horseradish for Beef.... quick and easy.

Aioli.- A type of mayo using flavorings that brings this creamy mixture to heights without limit. Add roasted red peppers and it turns into "rouille" which is served with fish- Add some saffron infused water and it's extraordinary- use it with anything at all. You'll need:

1 large egg yolk (organic is always best)
1 1/2 tsp water
1/2 tsp white wine vinegar
1 tsp kosher salt
1 1/2 tbsp fresh lemon juice (or to your taste)
1 tsp garlic, minced or mashed to a paste
1 cup EV Olive oil

Mix the yolk, water, vinegar, salt, some drops of lemon juice and garlic in a medium bowl and whisk to combine. Whisk continuously while you drizzle in the oil, begin drop by drop, then thin stream (as it begins to thicken) until it's all incorporated. Taste and adjust seasonings. Add some drops of water if too thick. Don't forget to think of variations.

Chile Mustard.- I've seen a couple of different takes of this, but it's still pretty tasty.

1 Poblano Pepper, roasted, de-stemmed, de-seeded, peeled
1 Serrano Pepper (or Jalapeno, your choice of heat), roasted, de-stemmed, de-seeded, peeled
1 tbsp cumin (from seeds that were toasted and ground)
1 tsp thyme, dried, crushed
1 tbsp chile powder (Ancho chile powder or your choice), ground
1 tbsp Dry mustard powder
1/4 cup dark beer (or your choice)
3/4 cup lager
1/4 cup honey (or sugar, white or brown)
3 tbsp Tequila (or Pulque)
4 large egg yolks

Mince the Poblanos and Serranos fine. Using a bain marie (double boiler) add all the ingredients and stir to combine well. Continue to cook while your water simmers for about 20-25min or until it's smooth and thick, but maintain a calm whisk pace since you don't want to beat too much air into this. Once it's thick, remove from the heat and refrigerate, covered until cool.

How about making your own Sweet Pickles? I love these!

1 lb cucumbers, sliced
1/4 lb onions, sliced
1 cup vinegar (cider or white or your choice) or mix half and half
1-2 tbsp Kosher Salt
1/2 tsp mustard seeds
1 cup sugar (or more)
1 tsp celery seeds
1 tsp allspice berries
2 bay leaves
1/2 tsp whole black peppercorns
1-2 whole chile de arbol, dried (the little red ones, Thai ones too)
1/2 tsp cumin, ground

Put all the ingredients into a large pan and bring to a boil, then lower the heat and cook for about 15 minutes. Cool to room temperature, place in a large jar, cover and refrigerate.
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So many things to make and share there isn't enough time for it all. One thing takes you to another and then a tangent hits and you're off on another adventure..... you never know where you'll end up except that it's sure to be a tasty journey, right? So go ahead and make something great tonight and savor your results.... nothing comes close.

Wishing everyone a great weekend full of great food and drink. I think I'll make a wonderful Wine Vinaigrette to go with the Mixed Baby Greens, Goat Cheese and Bacon Curls and I've got a good White wine that will do very nicely (plus there's leftovers to drink too!). Also have a Creamy Poblano, Corn Pasta with a Garlic Cream Sauce on the stove and we're ready for a late night meal.... no school tomorrow so no worries. Have a great night! Talk soon....

I Need Something Exotic and Wonderful......

One sure fire way to break the "Blah's..." is to take a trip to an exotic place. Sure, but how often can you really do that, right? So a poor man's escape could be to simply create the "ambiance" wherever you are and take an imaginary journey for an evening, leaving your daily lives behind and step into another world's colors, aromas, sounds, flavors and customs that will give you that needed lift without having to use a Passport, Visas or make travel arrangements.

Your "trip" could be as simple as making a meal or if you really want to put your imagination to work and go all out you could take it to the next level and really create another world at your house. Change the lighting, get the right music, create the ideal setting and let it take you away. It can be as elaborate as your imagination and budget can allow or as simple as you like. It could be an ideal way to celebrate a special occasion or create a "date night" for your mate or maybe just take the routine away from a otherwise routine weekday meal. You can make it fun, adventuresome, entertaining, educational and very tasty and take advantage of the trip to stir some interest in your family, maybe for a future trip you can actually plan or just as family night with endless learning possibilities.... think about it, where would YOU like to go?

My kids are no longer small so they don't need me to help them with homework, history, language, anthropology or any of that but you can see what I'm getting at, right? Learning can be fun and tasty. Maybe you've been wanting to try something new and haven't figured out a way to include your family in on it or maybe you want to plant the seed of possibility for next year's vacation. This could be a test drive of sorts..... Plus now, more than ever, most ingredients you need for almost anything are available at your local A&P so it's not only possible but quite easy to find all the information you'd need. At the very least it would be fun.

Since we're getting organized for moving next week, we're not making any plans until then and just laying low which to me makes the perfect opportunity to try something and this is what I've planned. I need to go to the store anyway so if I need anything extra it won't involve an extra trip. We're going to Iran for the evening because I love Persian food and I haven't made it in a while, saw a picture in one of my books and it set my mind to wandering. I've got some great candles and luminaries I haven't packed yet to set the mood along with some great World Music I can use and I found some material I'd gotten that I never got around to sew into anything and they are kind of exotic colored and will use to cover lamps and windows which should do great too! As soon as my menu is set we will be almost there......

When I lived in San Diego, there was a massive Iranian immigration wave during the 80's and especially in the La Jolla area where I lived, we got lots of new neighbors. My best friend's brother married the daughter of the Sha's right hand man and so their family became part of our circle. The ladies of the family taught me a lot of their dishes and we were fortunate to be invited to their meals, celebrations and daily life. We even attended a Persian school to learn Farsi but I've forgotten it now I'm ashamed to say. But the food remained with me and is one of our favorites due to the amazing flavors and colors. Ricardo's cousin (and one of mine) married into a prominent Persian family as well and they cook amazingly too!

I'm looking at my books and this is what I've come up with for our night's foray into the Middle Eastern World: Nothing too elaborate but different enough to give us a needed change. I could make a tent out back in the garden with lots of candles and we can sit on the carpet covered artificial grass, lay back on pillows and watch the stars while wonderful music wafts around us. Since family style is acceptable for this cuisine, it will make it easy for me to serve and everyone can serve themselves what they like. I will make a series of small dishes to nibble on and a couple main dishes. It will be fun and tasty!

Persian Jeweled Rice (Javaher Polow).- This is a celebratory dish full of wonderful contrasts, totally worth making and sharing.

2 1/2 cups basmati rice, rinsed and soak in 5 cups of water with 2 tbl of salt for at least 2 hours
1 medium onion, slice thin
1/2 cup sliced pistachios, soak in water to soften
1/2 cup slivered almonds, peeled
1 cup sour cherries (or cranberries), pitted, rough chop
1/2 cup raisins, regular and golden
2 medium-size carrots, cut in very thin slices
2 large oranges, orange peel only cut in very thin slices
1/2 cup sugar
1/2 teaspoon saffron in 3 tablespoons of hot water
1/3 teaspoon ground cardamom
1/ teaspoon ground cumin
1/2 teaspoon rose petals, dried and crushed
1/3 teaspoon turmeric
Sugar as needed
Salt
Water
Butter and/or Oil

Bring 8 cups of water to a boil on med-high heat and pour in rice. Let boil for about 7-10 minutes or until the rice grains are "al dente". Drain and rinse with cold water.

Peel oranges. Cut the rind into very thin stripes and put in cold water for 10 minutes. Drain and repeat twice. Combine 1/2 cup of sugar and a cup of water in a pan, boil gently until the sugar dissolves completely and begins to thicken. Add orange zest and carrots and cook for 15-20 minutes on low heat. Melt 2 tablespoons of butter and in a large skillet, add a tablespoon of vegetable oil, cook onions until golden brown, add turmeric and stir. Add cherries and cook for 5 minutes on lower heat then add raisins, sprinkle a tablespoon of sugar on top and mix. Mix in the carrots and orange zest. Add the spices, taste and adjust seasonings. Add pistachios and almonds. Make sure everything mixed well.

In a large non-stick pot, heat about 3 tablespoons of oil over medium-high heat. Put the mixed rice into a pyramid shape. Gently sprinkle 1/2 cup of water over the top. Sprinkle the saffron over the rice before putting the lid on. Cover, and insure it's well sealed. If you have to put towels or foil around the cover to prevent steam escaping. Cook on med-high heat for 10-15 minutes, lower the heat to simmer when you see steam. Cook for another 40-50 minutes. Don't open the lid before the rice is done cooking. To serve, mound rice on a serving platter. Garnish and serve warm.
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Koofteh Tabrizi (Herbed Meat & Rice Balls).- Aromatic and full of flavor, these meatballs will give you another way to bring amazing food to your table!

1 lb ground beef (or just use the beef)
1 lb veal
1 1/2 cup rice, raw,well rinsed
2 eggs
1 tsp salt
1/4 teaspoon turmeric, ground
1/4 teaspoon pepper
2 tablespoons tarragon, dried
2 bunches Italian parsley, chopped fine in a processor
1 cup leek, finely chopped
2-3 garlic cloves, chopped fine
1/2 cup dill, fresh
1/2 cup onion, chopped fine
1/2 cup fruits (cherries or prunes or raisins, etc.) chopped fine and stuck inside the meatballs

BROTH
3 tablespoons oil
2 medium onions, sliced
1/4 teaspoon turmeric, ground
1 cup tomato, chopped
1 can, 16oz, tomato sauce
1 teaspoon salt
5 cups water
1 cup peas(fresh or frozen)

Mix all the meatball ingredients together and roll into balls, 2-1/2 inches in diameter, firmly packed. Refrigerate them for 1 hour.

To make the broth, heat the oil in a pan, add the onions and turmeric, and stir-fry over moderate heat until light brown, about 3 minutes. Add the tomatoes and salt and stir-fry for 2 minutes more. Add the water and bring to a boil. Moisten your hands with cold water. Take each herbed ball and roll it firmly; add the balls to the broth very carefully, one at a time, so that they do not not fall apart. The water should just cover the balls. Cover the pan and cook over moderately low heat, without stirring, for 45 minutes. Add the green peas and cook for 10 minutes more. The broth will reduce somewhat, the balls swell considerably due to the expansion of the rice. Serve warm-- with the meatballs in the broth.
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Taboulleh Salad.- A most refreshing and healthful way to add new flavors into your diet. Loaded with flavor, cool and crunchy! I love serving it with the inside leaves of Romaine Lettuce and eaten as "wraps".....

1 cup of uncooked bulgur wheat
2 cups of fresh parsley, leaves only, chopped fine
handful of fresh mint, leaves only, chopped fine
3 green onions, sliced thin
1-2 cloves of garlic (optional), chopped fine
1 tomato, seeded, chopped fine
1 cucumber, seeded, chopped fine
2 lemons, juiced
olive oil to taste
salt & pepper
Some Romaine Lettuce leaves, washed

In a bowl, cover your bulgur wheat with 2 cups of boiling water. Let it stand until all of the water has been absorbed (about a half-hour). Remove as many stems as possible from the parsley and mint, and process in the food processor or just chop by hand. Finely mince your other vegetables. Other veggies may also be added, per your tastes and what you have on hand. Toss your fresh herbs and vegetables in with the cooked bulgur, and add your lemon juice and olive oil to form a light dressing. Toss well. Salt to taste. Chill for about 15 minutes or longer to blend flavors.
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Lentil Salad.-Another economical and healthful addition you will appreciate.

1 lb lentils, small are best
1 qt water
1/2 cup celery, chopped fine
1/2 cup carrots, chopped fine
1/4 cup red onion, chopped fine
2 tbl parsley, leaves only, chopped fine
2 tomatoes, seeded, chopped fine (optional)
olive oil to taste
lemon juice to taste (or you can use red wine vinegar)
salt and pepper to taste

Rinse and drain lentils. Put in pan with water to cook, bring to a boil, reduce heat and cook until tender but not falling apart, about 20-25 minutes. Drain and place in bowl.

Add the rest of the ingredients to the bowl and toss, insuring everything is well seasoned. Serve on a bed of lettuce either warm or cold. You can also add an unlimited amount of other vegetables you like.
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Wheatberries, Poblanos and Pecans.- A wonderful side dish, full of flavor and very easy and fun.

1 lb whole wheatberries, rinsed and soaked overnight in cold water
2 qt water
olive oil to taste
salt and pepper to taste
1/4 cup pecans, chopped
1 poblano pepper, roasted, seeded, peeled and cut in small squares

Drain the berries and place them in a pot to cook with the water. Bring to a boil and simmer until tender but still have some bite to them, about 45-60 min. Let them rest off heat for about 10 min, then drain.

Heat the olive oil in a pan and add the pecans, toast them slightly to bring out their flavor, about 1-2 min. Add the poblanos and saute another minute, then add the wheatberries and mix to combine well. Season and serve.
NOTE: I like to add Pomagranate Seeds to this if they are available. Amazing!
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Tahini Yogurt Dressing.- Smooth, cool and a great addition to any salad, sandwich or wrap. Use as a dip, instead of sour cream or in almost anything you like!

1 cup plain yogurt (we like Greek style)
2-3 tbl Tahini sauce (Sesame Paste), sold in the imported food isle in jars or cans
3-4 tbl lemon juice or to taste

Mix all ingredients together and taste to adjust to your taste.
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Falafel.- A chickpea based "meat", this nutritionally rich recipe is great tasting too. Make it into meatballs, or cilinders or flat patties on pita bread, load it up and enjoy! You can find dry mixes in your grocer's shelves now too and in bulk at Whole Foods. But here is a natural version in case you want to try it, it's definitely worth making.

2 lb chickpeas or gabanzos (fresh and cooked, drained or canned, drained is fine too)
4-5 garlic cloves, peeled
5-6 green onions, chopped fine
4 tbl parsley, leaves only, chopped
2 tsp cumin, ground
2 tsp coriander, ground
1/4 tsp cayenne
2 tsp salt
1 tsp pepper, ground
1-2 tbl Tahini Sauce (sesame paste)
2 eggs, lightly beaten
2-3 oz soft bread crumbs

Put chickpeas into a food processor (or blender) and chop well but don't puree. Add the remaining ingredients and mix well.

Use an ice cream scoop and make 2oz balls which you can flatten for a patty or leave as is or make any shape you like. Handle lightly and not too much since this will dry them out and then they will break apart. Deep fry in hot oil until brown and crisp.

Serve with soft Pita bread and top with fresh tomato, onion, cucumber slices. Add Tahini Yogurt Dressing on top and enjoy! A meatless wonder that can stretch your budget while giving you amazing flavors.
NOTE: These make amazing little appetizers to serve at parties with their dipping sauce. Or just serve as patties with the veggies on the side. Vegetarians love them! Or make the patties and freeze them so you can have them available for a quick veggie burger, really great!
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What to have for dessert? Fruit Salads, Baklava, Halvah, Cheese and Honey, sweet mint tea.... So light up the candles, put on that exotic music and turn the lights down low..... the trip is just about to start and you're in for a lovely time! Plus what lovely leftovers we will have too!
Best wishes to everyone, talk soon......

Now New Year's is on our Mind......

We got Xmas and Ricardo's birthday out of the way and I can report that the Lamb Navarin I made for his birthday was a huge success and my guys raved about the subtle yet complex flavors found in this amazing dish! It was very good and although had some work, is an easy dish to master. I totally recommend it, YUM!

I also heard from a couple of people (my sister among them, Hi Karina!) asking what kind of food budget do I have if I am able to put the kinds of foods I write about on the table on a regular basis even though I'm always talking about comparison shopping and buying on the cheap. After talking about all this I found that among the things that allow me to do as much as I'm able to is the simple fact that Las Vegas DOES have cheaper food prices. We compared item by item prices and we do have preferential prices on most things, I had no idea there was such a difference but for whatever reason it helps us out a lot, otherwise our menus would be much simpler.....

Anyway, while I still can I will take advantage of whatever specials we get and continue preparing great food..... this time with New Year's in mind and here's the menu I've come up with. I should also mention that I shop twice a month to be better able to take advantage of specials so the menu I'm posting I actually shopped for on Dec. 15th..... I haven't been to the market since but I might get some more butter today.....

The Garcia's 2010-2011 New Year's Menu

Fiori di Zucca Ripieni (Stuffed & Fried Squash Blossoms)
served with a light Tomato Basil Sauce

Delicate Lobster Ravioli served with
Champagne Cream Sauce

Asparagus served with a White Wine Reduction Hollandaise Sauce

Cauliflower Florets with a Crunchy Lemony Butter Topping

Peach Baluchons (Lovely Peach Pastries)

Italian Prosecco Sparkling Wine

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Another menu worth anticipating don't you think? Plus if you look at my menus you can see that a lot of them repeat ingredients, thereby lowering their cost to produce and make them a viable option for me. I should also mention that the Lobster being used for the raviolis can only be possible due to an outrageous special at the Korean Market of $1.99 per pound because it was not whole but lobster pieces they had, so although it is fresh lobster meat it's only pieces along with some shells (which I want to flavor the broth and sauce) and since it will be mixed with other ingredients for the raviolis I don't need big chunks or a tail for presentation and saved me a lot.... otherwise, we'd be having something else. lol

Here are the recipes for our wonderful end of year meal:

Fiori du Zucca Ripieni (Stuffed & Fried Squash Blossoms).- An Italian recipe this time of a favorite Mexican dish, but any way you serve it it's wonderful.

12 Squash Blossoms, centers cleaned
1/2 cup Mozzarella, Jack or similar melting cheese, cut in small dice
3-6 Anchovy fillets, cut in small pieces
2 eggs
1/2 cup flour
Salt & pepper to taste
Oil

In a bowl combine cheese and anchovies well. Stuff into the flowers and lightly twist these so they will hold in the stuffing.

Beat the eggs well. Place flour in shallow dish, salt and pepper this. Add oil to pan to get about an inch or so depth and over med heat and dip flowers into the flour, dust off the excess, then into the egg and into the flour a second time and fry in the oil, turning several times, until golden.
Drain on paper towels and sprinkle salt over them while still hot.

Serve in a small dish putting some sauce down on the dish first then setting the blossoms on top.

Sauce: In a pan with a little oil, put 1/2 onion sliced thin and sweat for a couple of minutes, add 1-2 cloves of garlic which were pressed out from a garlic press, add salt and pepper and a pinch of red pepper flakes, add 1 small can of tomato sauce (or fresh) and 2-4 oz water plus 1 tsp of sugar, some Basil or Oregano and allow to come together for a few minutes, the sauce should be light and tasty.
NOTE: These can be served without stuffing and sauce, just lightly fried and crunchy.
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Lobster Ravioli with Champagne Cream Sauce.- These are always wonderful and delicate and everyone loves them. You can make your own pasta or simply use some Chinese Egg Roll Wrappers and save yourself the work.

1 package Egg Roll Wrappers
1 cup mushrooms (button or your choice), cleaned and chopped fine
1/2 med onion, chopped fine
1 cup lobster meat, chopped fine
2-4 tbl butter
1/4 cup Parmesan cheese, grated
1/4 cup Ricotta cheese (or cottage cheese mixed with 1 egg)
1 carrot, peeled and sliced into thin rounds
1 tbl tomato paste
the lobster shells
1 celery stalk, cut in half, add the leaves
1 garlic clove, peeled
1/4 onion
1/2 cup champagne or sparkling wine
1 tbl butter
1 tbl flour
1/4-1/2 cup heavy cream
Basil leaves cut into very fine ribbons
salt & pepper to taste

In small saucepan put the lobster shells with 2 cups water on the stove and bring to a boil, add the celery, the piece of onion and garlic and simmer until it's reduced to 1 cup or so. You will use this broth as a flavoring for the sauce.

In a pan with 1-2 tbl butter over med-high heat, add the onion and carrot and saute until tender. Then add the tomato paste and stir to cook it slightly. After about 3-4 min, add the lobster broth made before and the wine. Bring to a boil and simmer until this reduces down to a third it's original quantity.

Make a roux from the flour and butter by heating up the butter, adding the flour and cooking it to loose the flour taste. Add this to the sauce that's been simmering, whisking it to avoid lumps so that it thickens. To finish it, add some of the cream until you've got the consistency you like.
If you want it chunky with the veggies, leave as is, but I run it through a sieve and just use the creamy sauce. Set aside.

In a pan with a little butter in it, add the onion, mushroom and cook until tender, add salt and pepper and the lobster meat and lightly cook this. Do not overcook, you want it tender. Now put this mix into a bowl and add the Parmesan and Ricotta and mix well. This is your filling.

Take your egg roll wrappers (or pasta) and lay across your work surface making two rows and put a teaspoon of the filling onto each on the first row. Brush the edges of these and place the second row of the wrappers on top of the stuffing and seal the edges well either by pressuring them or by cutting with a cookie or pasta cutter so they are well closed. Lay these to the side, while you get your salted water ready for cooking them. They will cook rather quickly and float to the top, fish them out with a slotted spoon, place on plates with some sauce on top. Add some more cheese and the Basil leaves for presentation and enjoy!
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Asparagus with White Wine Reduction Hollandaise Sauce.- One of our favorites done a quick way but with all the flavor..... if you peel them with a regular potato peeler you'll make even the toughest ones, tender and great!

1/4 cup white wine vinegar
1/4 cup white wine
10 black peppercorn
1/2 onion, finely chopped
8 egg yolks, beaten
1cup butter, melted and cooled
Kosher salt, to taste
Tabasco sauce or cayenne, to taste
1/4 cup warm water
1-2 tsp lemon juice
1-2 lb asparagus with stalks peeled for tenderness

Put vinegar, wine, peppercorns and onion in a pan and simmer over med-high heat until reduced to 2 tbl, about 5 min or so. Strain the reduction through a fine sieve and let cool.

Pour water into a med pot to about a 2 inch depth. Be sure you have a bowl that fits on top but won't touch the water so you have a bain marie or water bath. Bring the water to a simmer over med heat. In the bowl, away from the water, whisk together the reduction, yolks, butter, salt, Tabasco and set over the pan. Whisk quickly until the mix is rich and thick, at least 4-5 min without stopping. It doesn't matter how it looks, ok? Just forge ahead. Take the bowl off the water bath and add the water and lemon juice and keep whisking until the sauce becomes thick and velvety. Keep warm.

If you want you can tie the asparagus together with some kitchen twine (so they don't get injured and are easy to remove) and put in a pot with lots of salted water over high heat. Cook until still crisp or about 4 min, don't overcook or they will be wilted and mushy. Remove, drain and place on a platter, pour some sauce over top and serve at once.
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Cauliflower Florets with a Crunchy Lemony Butter Topping.- You can serve this "head" complete or separate the florets, but if you serve whole the sauce won't cover the same so I leave the florets separate and toss.

1 head of cauliflower, cleaned
1 tsp of salt
2 slices of lemon
2 large eggs
7 tbl butter, melted
3 tbl breadcrumbs from the blender (made from lovely bread)
the juice of one juicy lemon
3 tbl parsley, finely chopped
salt & pepper to taste

In a big saucepan with water, salt and the lemon slices, place on the stove until it boils. Add the cauliflower(either whole or in florets) and cook until just done, about 15 min or just tender. Drain and reserve.

In a small sauce pan with water, also boiling add the eggs and cook for 10 min. then remove and run cold water over the eggs, peel and chop fine. Cover with plastic wrap and reserve.

In a large pan over med high heat, add the butter and add the breadcrumbs when the butter stops foaming. Stir them around to cook them and they become golden and crunchy. Remove from the heat and stir in the lemon juice then add the parsley and chopped egg and mix well. Season with salt and pepper.

Now, in the serving pan, put the cauliflower and top with the buttery breadcrumb mixture and toss well. Top with some extra parsley to serve. You can also add some red pepper flakes if you like or add or change seasonings.
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Pear Baluchons (Pear Pastries).- Pears were on special yet this presentation makes this lovely fruit truly special ..... You can make this a short cut version by using vanilla pudding (I had leftover Pastry Cream which is better because it really jells which makes it easy to use) and buy Puff Pastry at the store. Of course you can make your own but I've been lazy and decided to just buy some..... Those refrigerated dough canisters (crescents) are perfect!

Fruits, all types of stone fruits can be used for this, pitted and cut into wedges
1 package Puff Pastry or your choice
Creme Patissiere, Vanilla Pudding or your choice
1 egg yolk
2 tbl heavy cream
1/4 cup sugar
2 tsp cinnamon, ground
nutmeg
4 tbl sugar plus 1 tbl ground cinnamon - mixed together

Pre-heat oven to 400 F. Make 4.5 inch squares out of the pastry you're using and lay them flat on your work surface.

Place the fruit in a bowl, sprinkle with sugar, cinnamon and nutmeg. Reserve the "other" sugar-cinnamon mix for topping. Toss well and allow to rest for 5-10 min.

On baking sheets, either with PAM, parchment paper or a silpat, place some pastry squares and top each with about 2-3 tbl of the pastry cream. Top with about 1/4 cup of fruit and bring the ends together on the top and press together, they will look like little packages. Refrigerate at least to min and allow them to rest.

In a small dish mix together the egg yolk and the cream. When you are ready to take the pastries out of the fridge, you will "paint" them with the egg wash and then sprinkle them with the sugar-cinnamon mix and then bake in the oven for 15-20 min or until golden brown. You can serve with ice cream or make extra and have them as a breakfast or brunch pastry the next morning.
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There, you have my New Year's menu and we're all set. I just came back from the store and found a great Italian Prosecco for under $6 (big price difference from French Champagne) and I've got everything ready to start tomorrow. Made the seafood broth and cleaned the lobster. My "mis en place" is all done so everything should go smoothly. Both Rene and I are counting the days to go back to school and we've missed our routine a lot and can't wait to get back to it, we've got a very challenging block coming up which will be amazing!..... But for the time being I'd like to wish you and everyone at your house, the very best New Year's ever! May your bubbly be sparkling, and all your wishes come true... for all of us! Cheers to all!.......

I Need More Hours in My Day.... but what else is new?

More and more, culinary school is taking over our lives leading us to forgo pastimes we enjoyed in the past in order to make more time to ...... sleep. Early mornings filled with very cold floors or spending the day in warm kitchens with aromas of bubbling stocks or bakery ovens finishing off quiches or focaccia or other projects have virtually captured our waking moments.... our off hours are a mix of eating something quick, sleeping or just finding the time to be able to sit down.

I knew that getting back into my old cooking routing would take a while, not having forgotten that the prime qualification for working in a restaurant are strong legs to support your standing ALL the time and if you're lucky to be able to take a break, you'd sit and sometimes regret being able to do that because getting up just brought home the point again..... sore legs, sore feet. Comfortable, well cushioned shoes are worth their weight in gold and having gel insoles is amazing! But this time, four years after selling our last restaurant time has caught up with me and I still need more time to get used to marathon standing sessions while keeping the pace of a busy commercial kitchen.

Yes, I am sore and tired. All the time, but the old saying: "feel the burn" or "no pain no gain" or any of those other inanities don't really bring home ANY point. Maybe when I felt the pain I could look forward to loosing pounds or sculpting a leg I'd be more into it, but now it just feels like "Ouch!.... I know some day I won't notice it at all..... someday, but today it's very much my companion. Oh well.... such is life.

This week there will be no weekend wind down, we're still working on the Pizza competition for Thursday but we've submitted recipes and I can count on having all my ingredients supplied which is good. We also volunteered (this is a big deal in the culinary world so you get to work alongside Certified Master and Executive Chefs who ordinarily wouldn't let you touch their flour or onions) for a couple of events: "The Wine Tasting Le Cordon Bleu 2010" and the "Baking & Liquor Experience" where we prepped and set up the events while assisting the head Chefs with their planned menu items. For the Wine Tasting it was mostly serving and decanting work plus a cheese tray (yummy smoked Gouda, Parmigiano Reggiano, Camembert, red grapes) and a selection of wines and Champagne.... for the Baking and Liquor Experience we had to make Focaccia and a selection of Quiches since it wouldn't be good to have people leave the school "under the influence" after all the wine and Champagne plus the liquors they made. We also demoed the making of Limoncello, Apple Infused Brandy, Sangria, Faux Irish Cream and Kahlua.

We also filled in the time hand-making Gourmet Dog Biscuits. Yep, for doggies Xmas stockings and made with all natural ingredients you'd want to eat. Whole wheat flour, cornmeal, lots of bacon and turkey sausage and some bacon fat..... the thick, firm dough was a challenge to roll out and cut with very nice dog bone cookie cutters and while they were baking, the aroma of bacon made everyone hungry but since everyone was busy sampling the selection of quiches we made (bacon, mushroom, spinach / leek and chives / mushroom / sausage and spinach / sausage and mushroom) all finished with a great aged Gruyere..... it only added to the "ambiance"....the quiches were very nice, tasty and smooth.

Focaccia was Rosemary and Lavender Herb. Also very nice, fluffy and comforting, but here at home we made 4 small quiches and focaccias with more of a selection to suit our tastes: Classic Quiche Lorraine, Sun Dried Tomato and Ham, Spinach and Leek, Goat Cheese and Kalamata Olives and our focaccia was Rosemary, Goat Cheese with bitter greens and grapes, caramelized onions and olives, tomato, capers and thyme..... the aromas are heavenly! Plus with a salad on the side makes for a wonderful supper and it didn't take long at all.

So for today I'll include a Quiche and Focaccia recipe you can try and I hope you do. They're both easy to make and give enormous rewards. Oh and yes, real men do eat quiche!......Mmmmm

Rosemary Focaccia.- Lovely flavors are infused into this wonderful bread which, depending on the additions can become a meal or a side....

1 package active dry yeast
5 cups unbleached all-purpose flour plus additional for kneading
1/4 cup plus 3 tablespoons extra-virgin olive oil (or more)
1 tablespoon finely chopped fresh rosemary
1 teaspoon coarse sea salt

Stir together 1 2/3 cups lukewarm (105 to 115F) water and yeast in bowl of mixer and let stand until creamy, about 5 minutes. Add 5 cups flour, 1/4 cup oil, and 2 1/2 teaspoons table salt and beat with paddle attachment at medium speed until a dough forms. Replace paddle with dough hook and knead dough at high speed until soft, smooth, and sticky, 3 to 4 minutes.

Turn dough out onto a lightly floured surface and knead in 1 to 2 tablespoons more flour. Knead dough 1 minute (it will still be slightly sticky), then transfer to a lightly oiled bowl and turn dough to coat with oil. Let rise, covered with plastic wrap, at warm room temperature, until doubled in bulk, 1 to 1 1/2 hours.

Press dough evenly into a generously oiled 15- by 10- by 1-inch baking pan. Let dough rise, covered completely with a kitchen towel, until doubled in bulk, about 1 hour.

Preheat oven to 425F. Stir together rosemary and remaining 3 tablespoons oil. Make shallow indentations all over dough with your fingertips, then brush with rosemary oil, letting it pool in indentations. Sprinkle sea salt evenly over focaccia and bake in middle of oven until golden, 20 to 25 minutes.

Immediately invert a rack over pan and flip focaccia onto rack, then turn right side up. Serve warm or at room temperature.
NOTE: You can also make this by hand, kneading the dough until it comes to a good consistency and use any cookie sheet or baking pan, although something with a slight lip would help, but remember this can be a free form bread so don't worry and go ahead and use what you've got.
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Bacon and Cheese Easy Quiche.- One of the easiest and nicest "clear out the fridge" dishes you can make, plus can be for guests, breakfast, candlelit supper or instead of pizza....

4 large eggs
¾ cup of heavy cream
¾ cup of milk
½ cup of grated cheese (Swiss, Gruyere but you can use any melting cheese)
¾ cup of bacon, chopped
1 cup onion, chopped (or use caramelized)
1 teaspoon parsley, chopped (or your favorite herb)
1 large pie shell

Lightly beat the eggs in a bowl. Add the cream, milk, cheese, bacon, onion and parsley. Mix gently to retain the air, preferably with a whisk. Pour into the pie shell.

Quiche Crust.- This dough is called "pâte brisée" in French (pronounce "pat breezay"). It is the base for all quiche and pie recipes. If you take the time to make your own crust, your quiche will taste a million times better (at least!) than if you buy it ready-to-use. The ingredients below are enough to make 2 thin crusts so make two flavors.

1 and 3/4 cups, unbleached, all-purpose
1 stick unsalted butter
1 egg
1 teaspoon of crème fraîche (or sour cream if you can't find it)
1/2 teaspoon of salt.

The base ingredients are the flour, salt and butter. The egg and crème fraîche are here to help them stick together (plus the egg will give the crust a nice golden color). But you can use a basic pie crust recipe you like too.

First sift the flour over a large bowl and add the salt. Cut the butter in tiny cubes. Incorporate the butter to the flour with your finger tips or fork(you can use a food processor if you like) The dough will feel like coarse sand grains between your fingers. Push the flour and butter mix on the sides of the bowl, digging a hole in the center. Break the egg and pour it in the hole in middle of the bowl. Beat it a little with a fork then use a wooden spoon to incorporate the flour little by little. Add the crème fraîche or sour cream and mix again until the dough is homogeneous. (Alternatively, or if the dough is still dry, pour a few drops of water and knead.) Use your hands to knead the dough and form two balls of the same weight. Place the balls of dough in plastic wrap and let them rest in the fridge for at least 1 hour before using or freezing. Let the dough warm up a little before rolling it out.

If you have a quiche pan or a pie pan.... but I've also used a spring form pan which allowed me to add more filling ingredients, but use what you've got.

Bake at 320 F for 35-40 minutes or until the shell is cooked. If the top is getting golden too soon, put a sheet of foil over the top for the first half hour or so and take off for 10 min so it will get nice and golden brown and won't burn. If your pan is deeper, allow more cooking time and the foil is mandatory, ok? Keep watching it since depth will determine the time in the oven.
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Another day and even though it's Sunday I need to go to the laundromat to get clean Chef's coats for school, UGH! I hate the laundromat but whatever, must be done or we'll never pass review, our coats must be spotless! I also need to go to the market but fear I won't have enough time for everything or we won't get any time to just rest before taking on another heavy week, so might need to split the marketing throughout the week.... we'll do what we have to do and get more flexible, our bodies will tell us if it's too much.

Best to all, hope you try these recipes and let me know how yours turned out. Stay warm and safe and we'll talk soon......