Garlic Broccoli

It's no wonder so many people hate broccoli. The superdupermega vitamin-packed vegetable is almost always prepared as if it were old shoes. Boiled to death, steamed soft and mushy. Well, no more.

Add, to a hot pan:
One Teaspoon Clarified Butter or Vegetable Oil

Give the oil 30 seconds to heat up, and then add:
1/2 Pound Broccoli Florets

Saute for about 4 minutes, until sides of broccoli begin to brown.
Add:
2 Cloves Garlic, chopped

Saute one minute.
Add:
1/4 Cup Chicken Stock
1 Teaspoon Rice Wine Vinegar
Pinch Salt
Pinch Fresh Nutmeg (Optional)

Cook two minutes, or until liquids reduce by half.

Roasted Butternut Squash

One of the things I miss most about living in the east coast is having some kind of winter. Not a full winter or anything, just a little bit of cold. In Los Angeles, that hardly happens. Since it's early December, I decided to make it feel like winter a little bit by roasting the ultimate winter vegetable, squash. Added bonus- this side dish is stupidly easy to make.

Split in half, and then seed:
One Butternut Squash

Place squash on a roasting pan.
Roast in a 375 degree oven for about 45 minutes, until squash is tender.

Remove flesh from squash, and mix in:
2 Teaspoons Butter
1 Teaspoon Pure Maple Syrup
1 Teaspoon Salt
Fresh Grated Nutmeg (about 1/4 teaspoon)

If you want to get all fancy-pants, you can return the squash to its shell and serve it like that.

Simple Wicked Good Potatoes

So what if this dish has spent many a night as part of a buffet line. It's wicked good, and very easy to make.

Boil, for 20 minutes:
One Pound Fingerling Potatoes

Drain potatoes, and allow to cool slightly.
Sliced potatoes into 1/2 inch slices.
Set aside.

In a hot pan, add:
2 Tablespoons Butter
2 Cloves Garlic, chopped

Once butter and garlic begin to brown remove from heat.
Stir in:
Sliced Potatoes
1/4 Cup Italian Parsley, chopped
2 Pinches Salt

Heirloom Tomato and Onion Salad

I feel bad for the tomato & onion salad: Watery, crappy tomatoes. Overwhelming sharp onion flavor. Relegated to mediocre steak houses and South Florida old-folks homes.

It's time to bring the tomato and onion salad back. But better. Much better.

Mix:
2 Tbs. Olive Oil
1 Tbs. Balsamic Vinegar
1/8 Cup Italian Parsley, chopped
1/8 Cup Basil, chopped
Pinches of salt & pepper


Add:
One Pound Ripe Tomatoes, cut into large chunks
1/2 Small Red Onion, diced

Mix gently.
Let sit at room temperature for up to one hour, or refrigerate for up to 8 hours.

Spoon into serving dish.
Discard excess dressing.

*I recommend using heirloom tomatoes for this. They were grown for flavor, not for ease of transportation. If possible, try to get tomatoes from your garden, a friend's garden, or the farmers' market. Don't, under any circumstance, use shitty tomatoes.

Quick Braised Green Beans

Trim, wash, and cut into 1 inch pieces:
One Pound Green Beans
Set aside.

Add, to a warm skillet:
3 Slices Thick Cut Bacon, diced
Cook bacon until crispy.

Add:
2 Cloves Garlic, diced
1 Shallot, diced
2 Tsp. Ground Coriander
Cook one minute.
Add green beans, and then cook one more minute.

Add:
1/2 Cup Chicken Stock
1 Tbs. Sherry Vinegar
Cover.
Reduce heat to low.
Cook 20 minutes.

*The bacon and stock should add enough salt to the dish. Don't add extra salt until you taste, but do add more if necessary.

*Beans should be cooked through, but not overcooked. The texture should resemble a cooked piece of pasta.

*If desired, thicken leftover liquid with a small pat of butter.

Minty Glazed Carrots

Add, to a hot pan:
1 Tbs Butter
2 Carrots, sliced to about 1/4 inch
1 Shallot, Diced

Cook one minute, then add:
1 Tbs Rice Wine Vinegar
1 Tbs Agave or Honey
1 Tbs Fresh Mint, chopped
Pinch Salt

Cook for one more minute.
Serve hot or cold.

Curried Potatoes

These were the tastiest potatoes I’ve ever made.

In a large pot, boil until tender:
Two Pounds New Potatoes

Drain Potatoes. Cut them in half.

Add to pan:
1/2 Cup Butter 1 ½ Tsp. Curry Powder 1 ½ Tsp. Masala Powder

Stir for one minute.
Return potatoes to pan.

Add:
One Cup Fresh Tomatoes, diced

Serves 5 people.

*You can find masala powder at any Indian grocery. If you can’t/don’t want to find it, use 1 extra tsp. curry powder, and ½ tsp. chili powder.

Early Summer Potato Salad

This potato salad is great for early summer parties. It's a French style potato salad, meaning there's no mayo in it, making it easy to transport and keep out. The flavor is lighter & fresher than traditional American potato salads.

In a large pot, boil for 25 minutes:
2 Pounds Waxy New Potatoes

Meanwhile, whisk together:
4 Tablespoons Apple Cider Vinegar
3 Cloves Garlic, chopped
1 Tablespoon Spicy/Brown/Dijon Mustard
1 Teaspoon Salt
Fresh Cracked Pepper

Slowly whisk in:
10 Tablespoons Olive Oil
*Add olive oil one tablespoon at a time, making sure it all incorporates into vinegar

Allow cooked potatoes to cool 15 minutes, then cut them in half. Stir in dressing, until potatoes are just coated. Don't over-dress them! Finally finish in dish by stirring in:

1/4 Cup Fresh Italian Parsley, chopped
1/8 Cup Fresh Dill, chopped
1 Small Bunch Chives, snipped

Steamy Buttered Asparagus

I am not a member of the Cult of Asparagus. It's good, for sure, but not as good as french fries. Still, the stuff is pretty damn healthy, and it does taste like springtime (though not as much as now peas).

1 Bunch Asparagus
2 Tbs. Butter
Lemon
Salt

Remove woody bottom from asparagus. This can be done by either: holding both ends and snapping -or- looking for the part on the stem where the color changes from a pale white green to a deeper shade of green and cutting just above that. Clearly, the second one will leave you with more to eat. With thick asparagus, you should also use a vegetable peeler to peel the stem.

Steam asparagus until just tender. Don't overdo it. Don't. For thin asparagus, 2.5 minutes should do it, thick asparagus 5 minutes.

Add butter to a warm pan, and heat until it just begins to turn brown. Toss in steamed asparagus and a pinch or two of salt. Cook 30 seconds. Squeeze lemon, toss again, serve.

Roasted Broccoli Raab

I'm not sure why I decided to grow broccoli raab (also known as rapini) in my garden, but I'm glad I did.  It's a nutty, earthy, and very good.  Also, it's closer botanically to the turnip than to broccoli, which I find pretty nifty.  Rapini is an excellent source of vitamins a/c/k, as well as potassium, calcium, and iron.

1 Bunch Broccoli Raab

4 Cloves Garlic, chopped

1 Small Hot Pepper (optional)

Olive Oil

Toss ingredients.  Roast at 375 for 5 minutes.  Easy.

*There are two varieties; Italian and Chinese.  The Chinese variety is much less bitter.

Curried Tomato Soup

28oz Can Crushed Tomatoes
1 1/2 Cups Vegetable Stock

3 Cloves Garlic, crushed
One Medium-Hot Pepper, chopped fine
     I Used a Fresno Pepper
1 Tbs. Curry Powder
1/8 Cup Olive Oil

1/2 Cup Milk or Cream
1/4 Cup Fresh Basil, chopped
1/8 Cup Cilantro (Optional), chopped

1 Grilled Cheese Sandwich

Heat olive oil over a medium hot flame.  Add garlic, pepper, and curry powder.  Heat one minute, stir frequently.  Add tomatoes and stock.  Heat 20 minutes.  Remove from heat, blend in milk.  Add basil and, if you'd like, cilantro. 

Yeah, it's that easy.

Serve, clearly, with a grilled cheese sandwich.

Latkes!

Latkes are potato pancakes traditional to Jewish cuisine, and enjoyed by many many Jews during the festival of Chanukah.  They are damn good.

4 Russet Potatoes

1/2 - 3/4 Onion

1 Cup Flour

2 Eggs

Salt

Fat

Peel and grate the potatoes.  Squeeze grated potatoes as hard as you can, removing the starchy water.  You could also use a salad spinner.  This step is important, removing the moisture & potato starch will improve the texture of your latkes.  Grate onion.

Beat the eggs, add all the ingredients.  Except the fat of course.  Then again, if you want to stir a little chicken or duck fat in there, be my guest.

Now we fry.  How do we fry?  Well, let me count the ways.  Latkes are traditionally cooked in chicken fat.  I say go for it!  Seriously, you eat these things once or twice a year, so why not go crazy?!  If you opt out of the chicken fat (maybe just mix in a little bit....?), use vegetable oil.  It won't be quite as amazing, though I suppose your heart will be happier.  

So, heat whatever fat you like to 360 degrees (the latkes should immediately bubble).  Form mix into cakes 3-4 inches across, 1.5 inches thick.  Don't get out a ruler or anything, you'll get the hang of it!  Fry for three minutes per side.  Latkes are also a great candidate for deep frying.  4 minutes in the fryer will do it!

*Don't be alarmed if the latke mixture changes color.  It's just the potato oxidizing.  Removing the potato water will help stop this, as will the egg.  Keeping it covered helps, too.  Still, your mix will turn brown, maybe even grey.  Don't stress it.  It's cosmetic, and the beautiful golden brown crust that forms when you fry will make it disappear.  

Savory

Savory is an often overlooked herb, especially in American cuisine.  There are two major types of savory: summer and winter.  Summer savory can be found during the ... summer!  Winter savory can be found ... anytime.  (Summer savory is an annual herb, winter savory is a perennial shrub, much like rosemary.) 

Summer savory has a more delicate flavor/texture, better for finishing dishes.  Winter savory is more hearty, and can be used as a base flavor for longer cooked dishes.  Makes sense, doesn't it?  One cooks things longer when the weather is colder. 

The flavor is a mild cross between thyme & rosemary, both botanical cousins.  It can be used in the same way you would use either herb, and is especially popular in Italian long cooked dishes.  Medicinally, savory is known to aid in digestion, and is rumored to be an aphrodisiac.
 

Peach Chutney / Peach Salsa

A few weeks ago, I was overwhelmed by tomatoes.  From that came cold tomato soup.  Today, I find myself overwhelmed by peaches.  I love peaches.  It's been a summer filled with exploring heirloom varieties.  As the season end, though, I'm ready for something new.  Thus, a special new condiment has been born.  Not quite chutney, not quite salsa, but all kinds of tasty.

2 Cups Peaches, cut into big chunks

1 Small Onion, chopped

1 Red Bell Pepper, diced

1 Serrano Pepper, finely chopped

One Clove Garlic, chopped

2 Tablespoons Apple Cider Vinegar

6 Tablespoons Apple Juice

1/4 Cup Mint, chopped

1/4 Cup Cilantro, chopped

Salt & Sugar as needed

Add onion, peppers, vinegar, garlic, a pinch of salt, and juice to a sauce pan.  Cook over low heat 5 minutes, then add peaches and cook another 5 minutes.  Add mint & cilantro.  If desired, pulse once or twice with a hand blender.  This will add depth of flavor and change the texture a little bit.  Don't overdo it, this is a chunky condiment!  

Allow to rest at least one hour, longer if you want.  Taste, and add salt/sugar as necessary for a balanced flavor.  You want a sweet/savory/tangy all to come out.  You can serve with a variety of dishes- I like it on a hot turkey & cheese sandwich.  It's nice with pork chops, too!

Keeps for about a week in the fridge.

Whole Grain Tabouli

I didn't realize it then, but this recipe started several months ago when I bought a 'Sweet Pea' tomato seedling.  The other day, as I pondered what to do with hundreds of pea sized tomatoes, the idea came to fruition.  It's a wonderful, healthy summer side dish.

1/3 Cup Dry:

Brown Rice, Quinoa, Bulgar

1/3 Cup Chopped Fresh Mint

1/2 Cup Chopped Italian Parsley

3/4 Cup Diced Fresh Tomatoes 

Or, if you happen to have tiny ones, use them whole for bursts of flavor!

1 Cucumber, peeled, seeded, and diced

2 Teaspoons Apple Cider Vinegar

Juice of One Lemon

1/2 Cup Apple Juice

Salt & Pepper

Cook grains as directed.  I cooked the quinoa & bulgar together to save time and dish doing.  Once grains are cooked, rinse with cold water and place in large bowl.  Add everything else.  Mix.  Let sit at least one hour, longer is better.  Can be kept in the refrigerator for about a week.

Here are the tiny tomatoes.  Yup, that's three of them on a dime.

Cold Tomato Soup

2 lbs. Ripe Tomatoes

1/2 lb. Cherry Tomatoes

4-5 Cloves Garlic

1/4 Cup Basil

1/2 Serrano Pepper
Salt & Pepper

Summer in a bowl, made by the sun.

At this point in the summer, you've probably grown tired of using tomatoes for the same things again and again. Quick sauces and caprese salads are wonderful, of course. But there comes a time for something new. Here's something you can make that will use your tomatoes in a different way, and cool you off during the dog days of summer. You don't even have to do any cooking.

Begin by peeling and seeding 2 lbs. of tomatoes. I used a combination of beefsteak, Japanese, and roma. The important thing here is to use only the most bursting with ripeness fruit. Tomatoes at the hight of tomatodom. Chop the garlic, snip the basil, and dice the serrano. Add a little salt & pepper to the mix, and, using your hands, squish it all together.

Transfer to a cookie sheet. Cover with plastic wrap and place under the hot sun for three hours. The sunshine will gently break down the tomatoes, releasing the natural sugars. The plastic wrap will enhance this by creating a mini-greenhouse!

After three hours, bring back inside and puree. Transfer to a bowl, and add the cherry tomatoes. Refrigerate for at least an hour. I like to serve this slightly below room temperature for best flavor.

Herbed Potato Salad

1 lb. Waxy Potatoes

7 Tablespoons Olive Oil

3 Tablespoons Apple Cider Vinegar

1 Tablespoon Dijon Mustard

1/4 Cup Fresh Italian Parsley, chopped

1/8 Cup Fresh Dill, chopped

2 Cloves Garlic, chopped

1 Small Shallot, diced

1 Red Anaheim Pepper, diced

Pinch of Salt and Pepper

This vegan (gasp!) potato salad can be served warm or cold.  I like to make extra, serve the first portion warm, then have it cold from the fridge the next day.  If you feel like adding a little bacon, I say go for it.  Of course, your vegan friends might be a little sad.  

Boil potatoes until fork tender, about 15 minutes.  It's important to use waxy potatoes, as they will hold their shape much better than fluffy baking potatoes.  The texture will be way better, too.  I really like using fingerlings for this.  They have a wonderful flavor, and hold up well both hot and cold.

While potatoes are boiling, make the dressing.  Add vinegar, garlic, shallots, salt/pepper, mustard, and half of the fresh herbs.  I find the best way to blend the olive oil in is by using a hand blender.  Add oil a tablespoon at a time, blending between doses, until the dressing is complete.  If you don't have a hand blender, you can whisk the oil into the vinegar mix.  Make sure to go slowly so the oil incorporates.  

After potatoes are cooked, drain and place in a large bowl.  Chop potatoes into large chunks.  Pour dressing over the chunks.  Best to leave about 1/3 of the dressing on the side- you don't want to over-dress.  Add more if needed.  Add remaining herbs to the mix, and toss.

Technique: Grilling Corn

Sweet corn is one of the joys of summertime.  As we enter August, corn is in high season.  The tasty, giant stalks of grass are plump with sweet kernels.  My favorite was to enjoy corn this time of year is to grill it.  Screw wrapping it in foil, I've a better way.

First step is to peel the husk back, all the way to the bottom, but not off.  Remove the silks, and a layer of the outermost husk.  Dispose of the silk, but save the husk.  Tear the husk into a few long, thin strips.  Rub corn with butter and salt.  Return the husk to first position, and secure it by tying with the strips.

Submerge the corn in cold water for 30 minutes to an hour.  Pat dry and place over hot coals.  The husk will begin to brown, while the corn steams in it's on deliciousness, aided by butter.  After ten minutes, remove corn and tear off the husk.  Careful, it's hot!

Apply more butter (if desired) and return to grill.  As the kernels brown, turn the corn.  Remove, adding salt/spices to taste.  

Summer!

Technique: Peeling a Tomato

It's tomato season. The vines are heavy with ripe red (yellow, orange, black...) fruit. The question often asked at this time of year is: 'How do I peel the damn thing?'



It's a pretty simple process, really. Bring a pot of water to boil. Submerge tomatoes for about 45 seconds. Immediately transfer tomatoes to an ice water filled bowl. This is done to stop the tomatoes from cooking. After a minute remove tomatoes from ice bath. The skin will now have separated from the meat of the tomato, making it easy to peel. Hooray!

French Beans With Bacon

1/3 Pound French Beans, use string beans in necessary
2-3 Slices Bacon
2 Cloves Garlic, chopped
1 Shallot, diced
1/2 Sweet Bell Pepper, diced
Salt

Goodness, this is a tasty one. It's a nice compromise dish, too. You get to eat some healthy veg, but there's a little bacon, too.

Begin by dicing two (or three...) slices of bacon. Cook over medium heat until bacon turns a nice mahagony. Remove bacon to a paper towel, and drain off most of the fat, leaving about two tablespoons.

Add garlic, shallots, and beans. Cook for about four minutes, until the beans begin to show a bright green color. Add diced bell pepper, and cook another minute. Add bacon, a pinch of salt, toss, and serve.