Tag Archives: basil

Seared Sea Scallops over Zucchini Ribbons with Goat Cheese

Posted on March 17, 2013 by | 14 Comments

Scallops with Zucchini Ribbons

This is the first weekend we’ve had in Atlanta that really felt like spring, with temperatures warm enough to sit outside comfortably in the sunshine without shivering.  There are trees and flowers bursting out with blooms and things are getting greener by the day.  Nice time of year to be in the Southeast!

These plump sea scallops with thinly sliced ribbons of zucchini are so fresh and light   – just like spring.  They also only take minutes to cook!  When buying scallops, make sure that you are getting “dry” scallops, and not scallops that have been treated with phosphates.  Phosphates are used as a preservative, and cause the scallops to adsorb water – water that makes them weigh more (and cost you more per pound), and water that will leach out like crazy when you try to cook them.  They will not sear, and you won’t get that tasty caramelized crust.    Look for scallops with a pinkish color to them – the blindingly white scallops have been chemically treated.

I used a regular peeler to slice the zucchini into ribbons, but you could also use a mandolin slicer (or patience and a sharp knife).  Just make long slices all around the zucchini until you get to the seedy part in the middle, which can be discarded.  There you have it – zucchini ribbons!

To julienne the basil, roll up several leaves tightly together, like a cigar.  Starting at one end of the “cigar”, cut into thin slices.

I neglected to measure the ingredients when I made this, so the amounts are approximate.

Ingredients (serves 2):

  • 8-10 sea scallops
  • Oil suitable for high heat cooking (I used coconut oil)
  • 2 good-sized zucchini, sliced thinly into ribbons
  • 1 small shallot, finely chopped
  • ~2 tablespoons butter (preferably from pastured cows)
  • splash of extra-virgin olive oil
  • ~1/4 cup light stock (I used chicken stock)
  • Juice from 1/2 lemon
  • 4 ounce log of soft, fresh goat cheese
  • handful of basil leaves, julienned
  • Coarse salt (sea salt or kosher salt) and freshly ground black pepper, to taste

Pat the sea scallops dry with paper towels.  If present, remove the adductor muscles (looks like a little “foot”) from the side of the scallops and discard.  Those tend to be unpleasantly chewy, and they pull right off with a little tug.  Lightly season with salt and pepper, and set the scallops aside.

In a saute pan, heat 2 tablespoons of butter with a splash of olive oil over medium heat.  Cook the shallots for about a minute – but not long enough to brown.  Add the stock to the pan and bring to a simmer.  Toss in the zucchini ribbons and cook for a few minutes, continuing to toss the zucchini,  until it is just tender and the liquid in the pan has reduced a little.  Stir in about 2 ounces of the goat cheese with the lemon juice, until the goat cheese has melted and the liquid in the pan is sauce-like.  Stir in some of the basil, saving some for the final garnish.  Season to taste with salt and pepper.  Remove from heat, but keep warm.

Heat a heavy skillet over medium-high heat until VERY hot (cast iron is good, but any heavy-bottomed skillet will work).  Add a very thin layer of coconut oil (or other high-heat oil) to the pan, swirl to coat, and immediately add scallops, flat side down.  Do not crowd the pan – you may need to cook the scallops in two batches, depending on how big your skillet is.  DO NOT move the scallops – sear them for 2 minutes, then turn and sear for about a minute (maybe 1 1/2 minutes) on the other side.  It is important not to overcook the scallops or they will be rubbery and tough.  They should be nicely seared on the outside, but should still be a little translucent-looking in the middle as you look at them from the side.  They will feel a little springy to the touch – not stiff.  When they are done, remove them from the pan and keep warm while you finish cooking them all.

To serve, place a mound of zucchini noodles on a plate, and place the scallops around it.  Add a dollup of the remaining goat cheese to the top, and garnish with the rest of the julienned basil.  Enjoy!

Scallops with zucchini ribbons and goat cheese

allenTwo from Texas today! First up, the new album from songwriter and artist Terry Allen, Bottom of the World. Allen is one of those Lubbock lads- along with Joe Ely, Butch Hancock and Jimmy Dale Gilmore- who radically reshaped country music in the late ’70s. Allen doesn’t release music very often, but when he does its always an illuminating listen. Sample title…”Do They Dream Of Hell in Heaven?”. Thought-provoking country!

Billy Joe Shaver is another “outlaw” country performer, and his hits are legendary. The Complete Columbia Recordings gathers his mid-’80s Columbia output and puts them back in print, and high time they did! Shaver has a unique shaverway of looking at the world, and once you get a taste, you’ll be back. Just like the scallops!

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Spring Rolls with “No-Peanut” Sauce

Posted on February 28, 2013 by | 5 Comments

Spring Rolls with Almond Butter Sauce 1 (1)

Are there foods that you suddenly have an powerful desire for?  I’m sure this happens to us all, whether it is for chocolate fudge or Chex Mix (ahem).  I wonder what drives those cravings.  Is it simply the power of suggestion, or is there some physical or psychological need that is begging to be filled?

I started craving fresh spring rolls – with enough intensity to send me to the crowded Dekalb International Farmers Market for rice paper wrappers and Thai basil.  It started with a suggestion – photos found on Pinterest.  I have avoided browsing that time-pit up to now, but two friends kept posting recipes there and made me look.  (Thanks LGO and TFM!) Once I got there, it was non-stop pinning of things I wanted to make – including these spring rolls from Chaos in the Kitchen.  There were other inviting recipes, but the idea of spring rolls would not let me go.  After being on vacation and eating indulgently, perhaps my body was telling me some crispy, raw vegetables would be a nice change.  Or maybe my soul needed the promise of freshness and spring after returning to dreary, damp, cold weather.

Whatever the reason, these colorful spring rolls brightened my day and made my taste buds simply ecstatic.  I was intimidated with the prospect of working with the fragile rice paper, but this photo tutorial from White on Rice Couple made it really easy.  You don’t really need a recipe – just gather ingredients that you like and roll them up!  If you’re looking for inspiration, here’s a start! I’m looking forward to also trying cucumber, jicama, avocado, and cabbage in the rolls.

Ingredients (for 8 rolls):

  • 8 rice paper wrappers (spring roll skins)
  • Lettuce leaves (Boston or butter lettuce, hard spines removed)
  • Several sprigs of Thai basil (about 24 leaves).  Other varieties of basil will also work.
  • Small bunch of cilantro, large stems removed
  • 1 red bell pepper, cut into thin strips
  • 2 carrots, julienned (I use this wonderful kitchen tool)
  • Small, cooked pink shrimp (4 or 5 per roll)

“No Peanut” Sauce ingredients:

Okay, before you get started make sure you look at these wonderfully photographed instructions.  Right here!

Prepare sauce by combining all sauce ingredients in a small bowl; stir well to combine.  Adjust to taste (more hot sauce, etc.).  Adjust consistency of the sauce by adding water, a tablespoon at a time.  Set aside.  Sauce can be stored in the refrigerator, but you may want to warm it up to room temperature for serving. (A few seconds in the microwave will help.)

Have all the spring roll filling ingredients washed and prepped before starting.

Add hot water (bath-like temperature) to a large bowl.  Take one rice paper wrapper and dip it completely in the hot water for 10 seconds (or less).  The paper should be wet, but still stiff.  Place the paper flat on a non-porous surface.

Starting layering the other ingredients on the lower third of the rice paper.  I started with the shrimp because they look nice through the paper, once rolled.  Add lettuce leaves, 2 or 3 basil leaves, carrots, bell pepper, a couple sprigs of cilantro, etc.  Try not to overfill the wrapper because it will be difficult to roll.  (After a little practice, you’ll be able to figure out the right amount of filling.  You can eat your “mistakes” right away.)

Carefully pull up the rice paper from the bottom (nearest you) and pull it over the filling.  Use your fingers to tuck the filling in toward you, to make the roll tighter.  Start rolling away from you.  After one rotation, fold in the rice paper on the left and right sides to enclose the filling.  Continue to roll until the rice paper meets at the top – it will seal itself.  Set the roll aside, and cover lightly with cellophane and a damp towel.

Continue making the rest of the rolls and set them aside with the others.  The wrappers will stick to each other and tear if they touch each other at first, so space them out or place cellophane between them.

They are best served immediately or within a couple of hours, while fresh.  The rice paper will start getting stiff and dry pretty quickly, especially in the refrigerator.  If you want to have them for a later time (within 24 hours or so), wrap each roll individually in cellophane and place in a resealable plastic bag with a dampened paper towel.  I kept a few rolls overnight this way, and while not as delicate as fresh, the rice paper was still relatively soft.

Enjoy!Spring Rolls with Almond Butter Sauce 2 (1)

sonvoltJay Farrar has been one of the leading figures in the roots music scene since he days heading up Uncle Tupelo and Son Volt. To my ears, he’s rarely sounded as good and as open as on the new Son Volt release Honky Tonk. Created as an homage to the great Bakersfield country sound of the ’60s, this record is a winner, full of fiddles and pedal steel guitar. Glorious!

fastmoveFarrar and Death Cab for Cutie’s Ben Gibbard teamed up to do the soundtrack to a documentary to one of my favorite books, Jack Kerouac’s Big Sur entitled One Fast Move Or I’m Gone: Music From Kerouac’s Big Sur. Low-key and intriguing, it captures the book and it’s time well. Recommended.

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Eggs Caprese

Posted on June 23, 2012 by | 3 Comments

Recipe from Fab Housewife

Eggs with basil, mozzarella, and fresh tomatoes….I’m in! This classic recipe, from Fab Housewife, was perfect for our vacation. It met all my qualifications – which basically included being easy to make with little preparation, while allowing me to use these cute Le Creuset ramekins.

The recipe was so pure and simple, I didn’t change a thing! This link will take you to the original recipe (with some gorgeous photography), so be sure to go visit.

Ingredients (for 4 8-oz ramekins)

  • 8 eggs
  • 16-20 grape tomatoes, halved
  • 4 ounces mozzarella cheese, cubed
  • 6-8 basil leaves, chiffonade
  • 4 teaspoons cream or half and half
  • kosher salt and freshly ground pepper
  • butter for greasing the ramekins

Preheat oven to 350F. Generously grease 4 ramekins with butter.

Distribute about 2/3 of the tomatoes, mozzarella, and basil between the 4 ramekins. Crack two eggs into each ramekin, and season with salt and pepper. Add 1 teaspoon cream over the eggs in each ramekin. (This will help keep the eggs from drying out.) Top with the remaining basil, tomatoes, and cheese.

Place on a cooking sheet and bake for about 8 minutes. Turn on the broiler, and broil for a few minutes to brown (watch carefully to prevent burning). Serve hot!

(Note: I skipped the broiler since the kitchen was already too HOT, and instead baked for about 5 more minutes. You may also want to adjust the times, depending on how done you like your eggs.)

This certainly was a vacation treat…as was finding 2 vinyl shops in Santa Fe! Yes! Found some good stuff, focusing on one artist today…Dr. John. What can you say about him but funky? Amazing songwriter, pianist, live performer, he’s the whole deal. First up, an early masterpiece from the good Dr., Desitively Bonnaroo. Has to be a pretty good album to name a festival after it, this has the riotous “(Everybody Wanna Get Rich) Rite Away’ and “Quitters Never Win”. Backed by the Meters, and produced by Allen Toussaint, this is a mid-’70s New Orleans funk classic.

John keeps rolling along, as his new release- made with Dan Auerbach of The Black Keys- Locked Down shows. You can read my review here, but if not, suffice it to say…this is the bomb. Best album of the year so far, at least to these ears.

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Roasted Lima Beans with Italian Herbs

Posted on January 23, 2012 by | 4 Comments

Modified from Wholefoods.com

It was not shaping up to be an exciting day for vegetables.  There were slim pickings in the refrigerator, and I didn’t relish the idea of going out to the grocery store in the rain.  However, the ever-dependable lima beans were waiting in the freezer.  Waiting for a chance to be something different, waiting to be the star of the meal.  These lima beans DARED TO DREAM!

Ahem.  This non-stop dreary weather is getting to me….

I was in a lima bean rut.  I don’t cook them very often, but when I do, it was usually with a little bacon, a little onion, and some butter – not that there’s anything wrong with that. Looking for a change, I ran across a recipe for roasted lima beans on the Whole Foods website.  Roasting is by far my favorite way to prepare sweet potatoes, fennel, carrots, eggplant, parsnips, asparagus, cauliflower, and squash of all varieties, but I haven’t tried roasting beans.  The results were exciting – the roasting concentrates the sweet bean flavor, and gives them a “fluffy” texture inside while being a little crispy on the outside.  The herb seasoning, along with finishing touches of roasted red pepper and a drizzle of flavorful extra-virgin olive oil, really did elevate these limas to stardom.

This is an excellent side dish for the winter months, since it works well with frozen lima beans and dried herbs, which are readily available year-round.

Ingredients:

Did you know that lima beans have been cultivated in Lima, Peru since around 5000 BC?

Preheat oven to 400F.  In a medium saucepan, cover lima beans with cold water.  Heat on stove-top until boiling.  Add about a tablespoon of salt, and cook at a low boil, partially covered, for about 8 minutes.  Drain beans well and dry on paper towels.

In a medium bowl, mix together 1 tablespoon of olive oil, garlic, dried herb seasoning, black pepper, and crushed red pepper flakes.  Add lima beans and toss well.

Line a baking sheet with parchment paper (or oil the pan lightly). Place the bean mixture in a single layer on the baking sheet, spreading the beans out evenly.  Put the bowl aside for later. Roast until beans are softened and getting crinkly-crispy on the outside, approximately 15 minutes, stirring occasionally.  When the beans are done, pour them back into the bowl.  Mix in the roasted red peppers and drizzle with extra-virgin olive oil; toss well.  Season to taste with aromatic sea salt.  Serve warm or at room temperature.

Our first musical “guest” was the great blues and R+B singer Etta James. James died last week, and we’ve found a few selections from her vast career to highlight. First up, R & B Dynamite, which showcases her early singles, including “Roll With Me Henry” and “Good Rockin’ Daddy”. Etta could really sing some R+B!

Next, from 1994, is Mystery Lady, featuring James singing some great Billie Holiday songs, such as “Body and Soul” and “Lover Man (Where Can You Be)”. A great, warm sounding recording, showing that her grand voice never lost a bit of emotion as she grew older. Thanks for all the memories, Etta James.

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Chicken Sausage “Pasta” (with zucchini noodles)

Posted on October 30, 2011 by | 3 Comments

Some days you just need a quick lunch or dinner idea that doesn’t involve much cooking.  This was one of those days!  I try to keep a package or two of pre-cooked sausages in the refrigerator for this very reason.  Whole foods, and some supermarkets, have a good selection of gluten-free, pre-cooked chicken sausages.  Some of the brands we like are Al Fresco, Applegate Farms, Aidells, Bilinski’s, and Coleman Natural/The Original Brat Hans.  The particular sausages in this dish were The Original Brat Hans Sundried Tomato and Basil Chicken Sausages.  Putting the rest of the meal together is basically throwing in whatever vegetables, herbs, and seasonings you can find.

On this day, I had a little fresh basil that was still hanging on outside, some zucchini, a red bell pepper, sun-dried tomatoes, an onion, goat cheese, and a jar of pesto.  Your results may vary.  This involved a little cooking, but it made a great, colorful lunch reminiscent of a big bowl of pasta.  Yum!

Ingredients:

  • 1 package of pre-cooked, gluten free, chicken sausages
  • 2 zucchini
  • 1 red bell pepper
  • extra-virgin olive oil
  • 1/2 sweet onion, chopped
  • kosher salt and black pepper
  • crushed red pepper flakes, optional
  • sun-dried tomatoes, packed in oil, julienne
  • basil pesto
  • several basil leaves, torn into pieces
  • soft goat cheese

Blacken the red bell pepper over an open flame, or under a broiler.  If you haven’t done this before, this link has instructions and photos.  Peel off the blackened skin, remove seeds and stem, and slice into thin strips.  Set aside.

Thinly slice or julienne the zucchini to make zucchini noodles.  This is a snap with the right tool: here’s another link, if you need it!

Gently heat the sausages until they are lightly browned and heated throughout.  Allow sausages to cool enough to handle, then slice the sausages crosswise, at an angle, into bite sized pieces.  Set aside.

Add ~1-2 tablespoons of olive oil to the hot pan.  Add the onion and saute until onion is softened.  Add zucchini noodles; saute, tossing frequently, until zucchini is tender to the bite, but not falling apart.  Season with salt and pepper, to taste.  If you’d like it a little spicy, add some crushed red pepper flakes. Add sun-dried tomatoes (amount up to you) and the roasted red bell pepper strips.  Toss to mix.

Add the sausage to the zucchini noodles and heat until sausage is rewarmed.  Remove from heat.  Stir in about a tablespoon of basil pesto.  Serve with fresh basil and a dollop of goat cheese.

Soundtrack today consists of a old favorite, and one that will become one in time. First is The Only Ones, with Baby’s Got a Gun. I’ve loved this since it came out in 1980, and time hasn’t changed that. The Only Ones are best known for the song “Another Girl, Another Planet”,  and this record has a bunch more of their punk/power pop sound.

The Fall have been together it seems forever, and their 29th album – Ersatz G.B. bodes well for many years more. Sounding like a drunken schoolteacher, Mark E. Smith has a knack for clever hooks and brilliant wordplay. Discover why legendary disc jockey John Peel called them his favorite band, explaining, “They are always different, they are always the same.”

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Fresh Heirloom Tomato Sauce

Posted on June 30, 2011 by | 6 Comments

Heirloom Tomato Sauce - She Cooks, He Cleans

Our neighbor, Mike, from across the road is always kind enough to share his bounty of tomatoes with us.  It’s nice to have someone who takes pity on those of us with “black thumbs” when it comes to gardening.   We have spent untold dollars for a cumulative harvest of 4 or 5 eggplants and 3 beans.  Herbs I can grow, vegetables…not so much.

The last few weeks here in Georgia have been hot and stormy, and the rain has played havoc with Mike’s tomato crop.  He brought over a big box of near bursting Cherokee Purple Heirloom tomatoes.  Normally I would be eating these day and night in tomato sandwiches, slathered with mayo and covered in bacon.  Alas, we gave up grains and bread last fall – no more ‘mater sandwiches for me!  However they were perfect for making homemade tomato sauce!  You won’t believe the difference between the fresh taste of this sauce vs. supermarket sauces.

Despite the added need to use a food mill or a strainer, I find it easier to leave the skins on the tomatoes while they are cooking.  This does make it more important to choose organically grown tomatoes, as even well-washed tomatoes may have residual pesticides or other poisons in the skin.  However, if you wish, you can remove the skins by carving an “X” in one end of the tomato, dunking it in boiling water for about 20 seconds, and then placing it in ice water.  The skins should slip right off.

Ingredients:

  • 3-4 pounds of ripe tomatoes
  • ~ 1/4 cup extra-virgin olive oil (EVOO)
  • 1 sweet onion, diced
  • 8 cloves of garlic, peeled and chopped coarsely
  • 1 medium carrot, sliced or shredded
  • 3/4 teaspoon crushed red pepper
  • 1 1/2 teaspoons dried Italian herbs (I like this Ratatouille Seasoning from The Spice House, or use a mixture of your own)
  • Kosher salt, to taste
  • Fresh herbs, to finish (optional)

TomatoesCore and seed the tomatoes, removing any blemishes and rough spots.  Cut into chunks and place in a bowl.  (I had just over 3 pounds of tomato chunks.)

In a large saucepan, heat the EVOO over medium high heat.  Add the onion and carrots; cook until soft and lightly browned.  Add garlic and cook, stirring, for ~1 minute, then add tomatoes and any accumulated juices from the bowl.  Stir in crushed red pepper flakes and herbs.

Bring to a boil, with frequent stirring.  Reduce heat and simmer, covered, for 45 minutes to an hour, with occasional stirring.

Remove from heat and allow to cool somewhat for easier handling.  Place a food mill over a medium-sized saucepan.  Carefully pour the tomato sauce into the food mill (you may want to do this in batches).  Turn the food mill to process the sauce into the pan; discard the solids left in the mill.  Alternatively, use a mesh strainer to strain the sauce, pressing on the solids with a wooden spoon to extract as much sauce as possible.

Season the sauce with salt, to taste.  Also adjust other seasonings if needed (i.e. more pepper flakes if you’d like it spicier).  If your sauce seems too acidic (will depend on the tomatoes), it may help to add just a touch of honey to the sauce to cut down the acidity.

Bring the sauce back to a boil and reduce heat again to a simmer.  Cook uncovered for around 30 minutes or until the sauce reaches the desired thickness.  This time may vary depending on how “juicy” your tomatoes were.

When ready to serve, toss in a handful of chopped fresh basil, oregano, and/or thyme to put this sauce over the top!

Fresh tomato sauce can be held up to a week in the refrigerator, or frozen up to 6 months.

Someone once quipped that only 1000 people bought the first Velvet Underground album- but they all formed bands. Here’s two of the best. First up, Marquee Moon from Television. To my ears, this is the high water mark of American punk. The twin guitars of Tom Verlaine and Richard Lloyd are truly magical, the songs are compelling and deep, and this record sounds as fresh- and as revolutionary as it did all those years ago. A must have.

A few years later is Penthouse from Luna. Formed from the ashes of indie favs Galaxie 500, Dean Wareham and crew created this masterpiece in 1995. It was their finest moment (of many), and even features Television guitarist Tom Verlaine on a few songs. “We can all go mad together/That’s what friends are for…” Classic!

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Chicken Satay with Grilled Vegetables and Basil

Posted on June 9, 2011 by | 9 Comments

Loosely adapted from MarthaStewart.com

Chicken Satay

Grilling outdoors in 90+ temperatures is a little brutal, but this simple meal will get you back into the air conditioning in no time!  We wished that we had grilled twice as much chicken, it was so good.  The flavors from the marinade really come through, and the grilled vegetables with basil were the perfect accompaniment.  We grilled the vegetables first, then the chicken.  Serve with or without peanut sauce.

Ingredients for Chicken Satay:

  • 2 skinless, boneless chicken breast halves
  • 1 tablespoon fresh ginger, chopped
  • 4 cloves garlic, coarsely chopped
  • 1/3 cup miso tamari sauce, or coconut aminos, or soy sauce
  • 1/3 cup water
  • 1 lemon, juiced
  • 1 tablespoon honey or coconut palm sugar
  • 1/2 teaspoon ground cumin
  • 2 tablespoons sesame oil or olive oil (Note:  I tried to use coconut oil, but it doesn’t remain liquid when the chicken is refrigerated while marinating. D’oh.)

Butterfly the chicken breast halves and cut into thin strips.  Place in resealable bag.

Puree the remaining ingredients in a blender or food processor.  Pour the marinade over the chicken and chill for at least one hour, or up to 6 hours.  If using bamboo skewers, soak in water for 2 or 3 hours so they won’t burn on the grill.

Set up a grill for direct cooking around 400F.  Thread chicken onto skewers (I twisted the strips as I threaded them for this thicker, knotted-looking appearance.  It possibly helped keep the meat moist…hard to tell…but it was moist!)

Grill chicken for 3-4 minutes per side.

Grilled Vegs and Basil

Ingredients for Grilled Vegetables:

  • 2 red bell peppers, cut into strips
  • 1 zucchini, halved and cut into ~1-inch chunks
  • 1 yellow squash, halved and cut into ~1-inch chunks
  • 1 tablespoon olive oil
  • kosher salt and freshly ground pepper,  or pepper blend
  • splash of balsamic vinegar
  • handful of sweet basil, julienned

Set up a grill for direct cooking around 400F. Toss vegetables in a bowl with olive oil, salt, and pepper, until well coated.

Place a perforated grill plate or basket on the grill.  Spray with non-stick spray, if necessary, and place vegetables on the grill.  Cook for around 10-12 minutes, occasionally turning the vegetables over, until the vegetables are lightly charred and tender.  Return to bowl – add a splash of balsamic vinegar and a handful of chopped basil, toss to mix.  Serve warm or at room temperature.

Let’s have a Neil Young/Stephen Stills night, why not? First up, one of rock’s earliest “supergroups”, Buffalo Springfield on Retrospective, a great collection pulled from their somewhat uneven albums. Nothing second rate here, with Young’s “Mr. Soul” and “I Am A Child” and of course the classic protest moment of Stills, “For What It’s Worth”. They have recently reformed for some extremely expensive reunion shows, but I’ll stick with my old lps, thanks!

And what needs to be said about Deja Vu, the first album from CSNY? “Carry On”, “Teach Your Children”, “Our House”…it just goes on and on. A classic!

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Posted in Appetizers, Entrees, Meat on a Stick, Poultry, Sauces, Marinades, and Rubs, Side dishes

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Eggplant Sliders

Posted on May 10, 2011 by | 2 Comments

When you think of sliders, I’m sure you think tasty morsels of meat between two tiny buns (unless you think of White Castle first, then leave out the “tasty” part).  Think of this as the no-bun, meatless alternative!

In this version, herbed goat cheese and sun-dried tomatoes are sandwiched between slices of oven-roasted eggplant and topped with pine nuts.  If I had some fresh basil on hand, I would have thrown that in too!  This is such a simple concept, really, that you can do about anything with it. Grilled or roasted eggplant with ripe tomatoes, basil, and fresh mozzarella would be a terrific summer meal.  Roasted red bell pepper strips instead of tomato would also be a delicious addition. Maybe sprinkle with a little balsamic vinegar…mmm…

Just thinking about it has worked up my appetite!  How about you, hungry yet?

Ingredients:

  • 2 medium-sized eggplants
  • extra-virgin olive oil (EVOO)
  • kosher salt and freshly ground pepper
  • 4 ounce log of goat cheese with herbs, at room temperature (or plain goat cheese – add your own herbs)
  • julienne-cut sun-dried tomatoes
  • fresh basil leaves (optional)
  • pine nuts

Preheat the oven to 400F.

I like to peel strips of the eggplant off so it appears striped – that’s up to you!  Slice the eggplants cross-wise into ~3/4 inch rounds.  Prepare a baking sheet with oiled parchment paper or light non-stick coating.  Place the eggplant rounds on the baking sheets; brush with EVOO.  (Eggplant really soaks up the oil, so don’t get too heavy-handed!)  Lightly season with salt and pepper and place in the oven.  Cook for 6-7 minutes, then remove from the oven, turn over the slices, brush oil on the top side, and return to the oven.  Continue to do this until the eggplant is tender and browned on each side (20-25 minutes or so).  Remove from oven.

Pick one of the larger eggplant slices and spread on some goat cheese.  Add some sun-dried tomatoes and fresh basil, then place a slightly smaller eggplant slice on top.  Sprinkle with a few pinenuts.  Repeat for the remaining slices.  If you have a “loner”, put some toppings on it and eat it up…no one will know!

Place back in oven to reheat for a few minutes, if serving warm.  Can also be served at room temperature.

Ain’t those the cutest things? Now, I still hold a fondness for Krystals, or White Castles, but these little devils are tasty, and certainly far more healthy than slivers of meat between white bread buns!

Another treasure from our recent trip west, the debut album from Lyle Lovett. This guy has such an easy way with a song, wry lyrics (check out our new house favorite God Will) and it all started here. After this, try “And his large band”, or actually, any will do! Don’t get much better than a Texas songwriter!

ll

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Salmon with Pesto Crust

Posted on March 11, 2011 by | 1 Comment

Pesto-encrusted Salmon, with asparagus and mushrooms

According to Marcella Hazan, noted author of many books on classic Italian cuisine, pesto is the sauce invented by the Genoese as a vehicle for the fragrance of basil, and it has just ONE role – “to be the most seductive of all sauces for pasta”.  Does that mean that primal eaters have to forsake pesto forever, having no pasta to accompany it?  Of course not!  There are many foods that pesto is great on; scrambled eggs, chicken, salmon and some vegetables come to mind.  Although these aren’t the classic applications for pesto, they are an easy way to incorporate the wonderful flavor of basil into your meals all year long.

I made this pesto from basil grown in our yard, and kept it frozen in a log in the freezer.  If you plan on freezing your pesto, you should use less olive oil than usual so that it can be rolled into the log shape.  When I need some pesto, I just slice off what I need, thaw it, and reconstitute with a little olive oil and freshly grated Parmesan cheese.

The recipe I use for pesto is based on Marcella Hazan’s classic recipe, in Essentials of Classic Italian Cooking. However, I am a big fan of using different types of nuts in pesto, especially walnuts or cashews.  Lightly toasting the nuts before processing will also add flavor to your pesto – although some people prefer the taste of raw nuts.  Try it both ways to see the difference!

If you don’t want to make your own pesto, there usually is a good variety at the grocery store.  Sometimes you can find fresh pesto in the refrigerated section…look for local or grocery brands and not the stuff from big manufacturers.  Fresh would be preferable to jarred pesto, which is often too salty, rancid, or filled with preservatives (although there are good ones out there).  This one is good, and available on-line.  Whatever you do, do not make “pesto” from anything that comes in a packet! That does not even qualify as food!

Here is the original recipe:

Pesto (Marcella Hazan, from Essentials of Classic Italian Cooking)

  • 2 cups tightly packed fresh basil leaves
  • 2 garlic cloves, chopped fine before putting in the processor
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons pine nuts
  • salt
  • 1/2 cup freshly grated parmigiano-reggiano cheese
  • 2 tablespoons freshly grated romano cheese
  • 3 tablespoons butter, softened to room temperature
  1. Briefly soak and wash the basil in cold water, and gently pat it thoroughly dry with paper towels (Note: this part is tedious, but it is important to get all the water off the leaves).
  2. Put the basil, olive oil, pine nuts, chopped garlic, and an ample pinch of salt in the processor bowl, and process to a uniform, creamy consistency.
  3. Transfer to a bowl, and mix in the two grated cheeses by hand.  When the cheese has been evenly amalgamated with the other ingredients, mix in the softened butter, distributing it uniformly into the sauce.

Fresh pesto will keep in the refrigerator for at least a week.  Cover the surface with a layer of olive oil, and keep in an air-tight container.  Contact with air will cause the pesto to lose its bright color.

If freezing, do not add cheese and butter to the pesto.  Add cheese and butter when it is thawed, just before using.  Wrap well with plastic wrap and place inside a freezer bag.

Recipe for Salmon with Pesto Crust

  • Salmon fillets (approximately 8 ounces each)
  • Pesto sauce

Preheat oven to 400F.  Line shallow roasting pan with foil; lightly oil surface of foil.  Place salmon filets in roasting pan.

Taste pesto and adjust seasoning if necessary.  (Now stop tasting the pesto or you won’t have enough for the salmon!)

Spread a layer of pesto over the top of the salmon fillet.  Place the roasting pan in the oven and roast for 12-15 minutes until just cooked through (or less time if you like your salmon medium-rare).

Enjoy!

Delicious! As is the new release from house favorite John Renbourn, Palermo Snow. This guy just keeps getting better. Fans of Pentangle, Oregon and David Grisman will love this, it’s tasty.

Just like the pesto!

jr

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Thai Chicken Curry

Posted on March 6, 2011 by | 3 Comments

At least the colors are pretty, right?

I admit, I probably could have taken a better photo of our Thai Chicken Curry.  The recipe itself was truly stellar….we mmm’d and exclaimed during the entire meal, exalting the symphony of flavors and textures.  The next morning I dutifully wrote down the ingredients while they were fresh in my memory, then viewed the memory card from the camera to some disappointment.  The broccoli and peppers are identifiable, the rest a jumble….grr!  Well, that’s the breaks!

This recipe has a fair number of ingredients and steps, but it is so worth the effort!  It has just the right amount of spice to wake your mouth up  – and you want your taste buds awake for the subtle sweetness of the coconut milk, peppers, onions, and basil, and the sneaky tartness of lime mingled with curry.  The broccoli and cashews add some crunch, and the crispy chicken skin added something undefinable, but essential, to the dish.  Try it and let me know what you think!

Ingredients:

  • 6-8 chicken thighs (skin-on, bone-in)
  • 1 onion, cut into thin slices
  • 1 red bell pepper, cut into thin slices
  • 3-4 cloves garlic, minced
  • 3 cups of broccoli florets
  • ~1/2 cup raw cashews
  • grapeseed oil
  • 1 can unsweetened coconut milk (shake well before opening)
  • ~2 1/2 t Thai red curry paste
  • ~1 1/2 t sweet curry powder
  • 1/4 t ground ginger
  • 1 1/2 T fish sauce
  • 1 T honey or coconut palm sugar
  • red pepper flakes (optional, for additional heat)
  • kosher salt, freshly ground pepper
  • ~1/3 cup basil leaves, thinly sliced
  • 1 lime, quartered

[I recommend these curry blends from The Spice House...linky.]

Preheat oven to 400F.  Place chicken thighs in an oiled baking dish.  Season lightly with salt and pepper.  Cook the chicken thighs for 20-30 minutes.  Remove from oven and drain off the accumulated liquid.

In the meantime, heat about 1 T grapeseed oil in a wok over medium-high heat.  Add onion, bell pepper, and garlic.  Stir fry until tender; place cooked vegetables aside in a bowl.

Reheat the wok with another tablespoon of grapeseed oil; add broccoli and cashews.  Stir fry until broccoli is tender but still has some life to it (crispy-tender) and the cashews are lightly browned in places.  Season with a little salt and pepper, and set aside in another bowl.

Put about 1/3 of the coconut milk into the wok; add the curry paste, curry powder and ground ginger.  Heat over medium heat, whisking well to combine.  Add the rest of the coconut milk, fish oil, honey, and red pepper flakes (if desired).  Heat to a boil, then add onion/pepper mixture back to the wok.  Simmer for a few minutes; adjust seasoning if needed.

Pour the coconut milk mixture (with onions and peppers) over the chicken thighs in the baking dish, leaving the tops of the thighs exposed for better browning.  Place baking dish back in oven; reduce temperature to 375F.  Bake for about 20-30 minutes longer, until thighs are browned and a little crispy on top, and the liquid has somewhat reduced and thickened.  (It will thicken a little more as it cools down.)

Remove from oven and allow to cool for about 10 minutes.  Scatter chopped basil over the top, and squeeze lime juice over it all.  Serve along with the broccoli and cashews in a big bowl so you can have plenty of sauce!

A truly astounding meal, what a mixture of tastes, from the curry to the chicken and the cashews…marvelous!

So, since dinner was an exotic mixture of tastes and cultures, so is the soundtrack! First, George Harrison and Ravi Shankar were friends that created beautiful music together, and this box set Collaborations gathers it in one place with a nice book and dvd. Lovingly created by George’s widow Olivia, this is Indian music for the masses.

ravi

Master guitarist John McLaughlin has explored many avenues in his storied career, from Miles Davis to the Mahavishnu Orchestra and beyond. One of the most interesting and productive ventures was Shakti, which paired the British guitarist with Indian musicians, and what they created wasn’t quite jazz, and not quite Indian, but altogether extraordinary. Decades past its release it still sounds vibrant, fresh and new.

shakti

Much like this incredible meal!

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