Long time - No see...

 Meals at Home is Back - now with more nuts!

Celery, Radish and Hazelnut Salad

I absolutely love making this.  It's a beautiful, low maintenance salad meaning, you can make everything in advance and then throw it together at the last minute.  The secret is in the knife - get creative with your veggie chopping by cutting the celery at an angle and the radish in a way to get the longest julienne. I have found that the ingredients here all work wonderfully together and the texture is a nice change from your usual salad.  I particularly like to add pomegranate seeds for garnish, they are so good for you and have such unique bite.  The avocado helps balance all that crunch.

CELERY, RADISH, AND HAZELNUT SALAD

1 head butter lettuce (also known as Boston Bibb)

5 stalks celery ribs, cut on a long bias

5 - 10 medium size radish, any color, mix it up - julienned

1/2 cup raw or toasted hazelnuts, roughly chopped

2 large carrots, peeled and grated on box grater, or use veggie peeler to make long strips

1 ripe avocado, cut into long wide slices

pomegranate seeds for garnish.  

Prep the celery, radish, carrots and hazelnuts and place in a bowl. Add the dressing, some salt and pepper and set aside. 

(Note: this can marinate for up to an hour.)

When you are ready to serve, place some lettuce on a plate, turning upwards like a cup, and fill with celery mixture.  Add a few avocado slices to each plate and garnish with pomegranate seeds.

Dressing:

1/2 c Hazelnut oil, or olive oil

1/4 c Apple cider vinegar

1 TBLS Dijon mustard

salt and pepper to taste

Combine everything in a bowl, except for Hazelnut oil, slowly drizzle in while stirring until dressing is incorporated.  Adjust flavor to your liking.

Great cookbook!

I picked this up on a whim because I liked the simplicity of the recipes and their philosophy that elegant food doesn't have to be complicated.  

The book focuses on two aspects of eating: the food we eat everyday and food we eat while entertaining.  It offers suggestions on how to narrow that gap, by following a general principle that any form of entertaining should be relaxed, yet rewarding.  An idea which appeals to me greatly!  

Living and Eating,  John Pawson and Annie Bell.

For the Soul...

I've been hearing more people around me with the sniffles lately, summoning that flu season is here. And what better for that than a hot bowl of home made chicken soup? Here is a very easy and quick recipe which has depth and rich flavor. I always buy organic chicken thighs with bone in and skin removed, (ask your butcher to do this for you), to enhance to flavor of the broth. This should take about 40 minutes start to finish.

Chicken Soup
serves 4 - 6

1 - 2 TBLS olive oil
6 Organic chicken thighs (bone in, skin removed)
1 cup sliced onion
3 garlic cloves, sliced thinly
1/2 cup chopped carrot
1/2 cup diced celery
1 -2 cups washed, and cut green beans
approx 6 cups filtered water
1 bay leaf
salt and pepper

In a large pot, heat olive oil and add sliced onions. Saute for a few minutes, until soft. Add chicken thighs and carrots, celery and garlic. Season with salt and pepper. Allow carrot and celery to sweat for about 5 minutes on med- low heat. Add water and bay leaf. Bring to a boil and simmer for about 15 minutes, or until chicken is cooked through. Remove chicken and set aside to cool. Reduce heat and skim fat off the top of soup. Add green beans, season again with salt and pepper, bring to a simmer. Once chicken is cool enough to handle, remove chicken from bone and pull into nice pieces. Discard any fat or inedible pieces. Return chicken to pot and reheat gently.

Best. Birthday. Ever.

November 4th, 2008 will go down in history as the best birthday I have ever had. I feel proud to be an American, proud to be a part of a working democracy and proud to be a part of this new political era. Go USA!

Better with Butter

Ah, butter, the forbidden saturated fat, how do I love thee? There's no arguing that a little butter makes everything a just a little bit better. Whether used as a cooking medium or to make the perfect pastry or simply enhance your morning toast, this beautiful, ancient and ubiquitous fat has been used across the globe since as early as 8000 B.C. The chemistry is simple: agitate cream, either by whipping or churning, until fat globules are broken up, causing them to bond with other fats and congeal into a solid, beautiful mass. The result is a pure and simple cooking ingredient.

Entire books can be written, (and I'm sure that there are a few), about the uses of butter in everyday cooking. The purpose of this post is merely to celebrate butter and perhaps open your eyes to the more artisinal varieties available in the market today. No longer do you have to settle for Land-O-Lakes with added colors and flavors. Many supermarkets offer domestic and international brands, all of which have distinctly and delightfully different flavors. Recently, I brought home a nice crusty French baguette and instead of serving it with cheese, I laid out an Italian butter, (Delitia Ill Burro), made from the same cows' milk that goes into the famed parmigiano-regiano cheese. It was a nice change of pace and we recognized the same nutty flavor found in the region's cheese. I encourage you to eat your way through butters from around the world, they really are quite different.


COMPOUND BUTTERS

One of the most simple, yet sexy things you can do with butter is make a compound butter by adding herbs, spices or other flavorings to softened butter, then formed and chilled. These are amazing to keep on hand to top roasts, fish or sauteed vegetables. I slide a few slices under chicken skin before roasting. Compound butter can be used on an infinite number of foods, anywhere you would use butter. A classic combination is parsley, shallot, lemon zest or juice, salt and pepper. But the variety of ingredients is limitless. Try brown sugar and cinnamon for roasted butternut squash or yams, or on top french toast. Lavender, fennel seed and orange zest for chicken. And on and on...
Here's the technique for creating your own:

Blend together either by hand or food processor:
1 stick of butter, room temp
minced herbs, garlic, shallot, salt etc...
Take butter mixture and place on plastic wrap or parchment paper and form a log. Twist each end to seal.
Place in fridge and cool until it becomes hardened. Slice off as needed. Store in fridge, (or freezer), for a long time.




DECONSTRUCTED COMPOUND BUTTER

I like to get crazy sometimes and deconstruct my compound butter, it makes for a beautiful and impressive display for serving butter with bread at dinner. You can also set it on top of fish when it comes out of the oven. Place a pat on top while fish is still piping hot. But mostly, it's just pretty to look at. Get creative and people will be impressed by your effort.


Once again, amazing photos by Yvette, my hero!

Little Compton, RI

The next destination on our trip was Little Compton, Rhode Island to visit my mom and dad. I've been going to LC since I was ten as it was our escape from the brutal Florida summers. After renting the same house for years, mom and dad finally built a beautiful house and now spend about 5 months out of the year there. I love to visit and this year was the first time I had seen RI in the Fall since I usually visit during the Summer. Man, what a treat! Green and lush, due to heavy rains this summer and crisp, cool air. We were in heaven. It's likely that we will return again the same time next year...

One happy day, we walked to the Wishing Stone Farm, a co-operative organic farm, just up the road from my parents' house. (Check out their blog.) My mom has a membership which allows her weekly visits to take home a variety of organic produce. I can't imagine better way to grocery shop - it took me back to a place in time where farming and community went hand in hand. We ate freshly caught stripped sea bass (thanks to my hubby's 35 pounder!!) and Wishing Stone Farm veggies that night. I don't know how you can possibly beat that!

Mad River Valley, VT

Waitsfield, Vermont.

We spent last week visiting friends and family in the North East - partly in the Mad River Valley of Vermont and then off to Little Compton, Rhode Island. Let me tell you, fall is in full swing in New England! The leaves were peaking in Vermont and I can honestly say, I've never seen anything quite so spectacular; something we just don't get to see here in Southern California. In the small, quaint town of Waitsfield, we strolled through the chilly air to the Saturday farmer's market and joyfully ate our way through dozens of booths. The plan was to check out the scene, then go to breakfast, but we ended up eating freshly baked bread and drinking apple cider. After running into friends, we all walked around for a few hours, taking photos (with our cell phone) of the Fall harvest: pumpkins, gourds, brussel sprouts, cabbage, garlic, and tomatillos! Such a great day.

Indian Summer

We're on our last leg of summer here in Los Angeles. Some days are cooling down, and beginning to resemble what we know to be Fall. However, today the temperature gauge will reach 90 - something, making us well aware that summer isn't quite over. I walked by these popsicle molds in Whole Foods the other day and was immediately reminded of the times we would visit my grandma's house in Florida. She always had dozens of cherry flavored popsicles on hand, such a welcomed treat for my sister and I.
Instead of using Jell-o and Kool -Aid, which is what she did, I used a watermelon which was on it's way out, and simple syrup. Blending the watermelon chunks and straining out the seeds is the bulk of the work. I am sure almost any fruit could stand in for the watermelon. If you don't want any extra sugar, leave out the simple syrup. Just blend up fruit(s), and freeze! These frozen treats will speak directly to your inner-most child.

Watermelon Popsicles
makes about 6 popsicles

1/4 whole watermelon, cut into chunks, blended and strained through mesh colander
1 cup water
1 cup simple syrup
popsicle molds

Make simple syrup: (optional)
In a sauce pan, bring water and sugar to a boil and allow sugar to dissolve. About 3 - 5 minutes.
Allow to cool to room temp.
In a bowl, or pitcher with a spout, add simple syrup to watermelon juice.
Pour into popsicle molds, leave about 1/2" room at the top.
Place sticks on molds and freeze for about 2 hours, or until frozen completely.

Yvette Roman Photography, 2008.

Mangoes and Curry Leaves, part II

I wrote about these amazing burgers months ago. I decided to repost because now I have some beautiful photos of them. Recently, we grilled about 20 burgers for our closest friends, one of them being Yvette, my dear and talented wonder-friend. I asked her to put her burger down mid-meal and take some photos. (She's a not only an amazing photographer, but also a good sport!).
These burgers come from a great cook book, Mangoes and Curry Leaves, by Jeffrey Alford and Naomi Duguid. It chronicles their travels through the great sub continent.
After making these as often as I have, I prefer to omit the yogurt that is called for in the meat mixture. I find that it makes these too moist and they are likely to fall apart on the grill. Instead, I make a yogurt cucumber sauce (raita), which works really well. To top these off, we add a simple watercress and shallot salad which we use as a condiment.

Cumin - Coriander Beef Patties
From Mangoes and Curry Leaves by Jeffrey Alford and Naomi Duguid

About 1 lb best-quality lean ground beef (preferably grass fed/organic)
1/2 cup finely chopped onion
1 tsp minced fresh ginger
1 tsp cumin
1 tsp coriander
1/4 to 1/2 tsp cayenne
1 tsp salt
1/4 cup plain yogurt
1 tsp rice vinegar
1/4 to 1/2 cup packed chopped cilantro or mint leaves
vegetable oil

Place meat in a bowl, add onion, ginger. cumin, coriander, cayenne, salt, yogurt and vinegar. Mix well with your hands - you want a smooth texture. Add cilantro or mint and fold into meat. Form patties into an oval or round about 3/4 " thick. Place on lightly oiled plates. Grill patties over medium flame, turning after 5 minutes. Cook to desired temperature.
Serve with toasted pita bread or flat bread.















Cucumber Yogurt Sauce / Raita
1 cup Greek yogurt - plain
1 hothouse cucumber, peeled, seeded, finely diced
1 shallot, finely diced
1 clove garlic, minced
2 radishes, finely diced
salt and pepper
juice of 1 lime

Mix together - chill until service.

Watercress and Shallot Salad
1 bunch watercress - roughly chopped
1 shallot, cut thinly
juice of 1 lime
drizzle of extra virgin olive oil
salt and pepper to taste

Place watercress and shallot in large salad bowl, add lime juice and olive oil. Toss gently and serve.

Salt and Pepper

About four years ago, I saw a lovely cookie recipe in the Los Angeles Times Magazine which looked elegant, yet totally unexpected. A basic sugar cookie dusted with Fleur de Sel and cracked black pepper, brilliant! I saved the article and stuffed it into some place and forgot about it soon after, (like most of the recipes I find). Fast forward to a few days ago, as I was unpacking some boxes of cook books, I happened upon my now faded torn out page of that same recipe. (love that!). As it turned out, I had the perfect occasion to try them, our Labor Day party in a day or two. So, I made a few dozen for our friends and they were an instant hit. It's the unexpected salty and sweet combination, rounded out by a little spice that got people talking.
This recipe is quite versatile and since sugar cookies are like blank canvases, I think next time I'll try lavender or sage. The options are limitless. I encourage you to experiment with this ever so simple recipe.

Fleur de Sel and Black Pepper Cookies
Adapted from Phil Barber, 2004.
Makes 3 dozen 1 1/4 inch round cookies

2 teaspoons lemon zest
*optional: 2 teaspoons fresh lemon thyme, finely chopped sage, or lavender or nutmeg...
4 oz. butter (1 stick), softened
4 TBLS sugar
1 cup all purpose flour
2 pinches table salt
1/2 teaspoon coarsely ground pepper
1/2 teaspoon Fleur de Sel

Cream lemon zest, *optional herbs/spices, butter and sugar. Add flour and salt mix until a thick dough forms. Form dough into a ball, place in plastic wrap and refrigerate for at least one hour.
Preheat oven to 350 degrees.
On a lightly floured surface, roll out dough to 3/8 thick. Cut cookies into any shape you like.
Crack fresh pepper and sprinkle Fleur de Sel on each cookie.
Place on cookie sheet and bake for 10 -15 minutes, or until lightly golden.
Cool slightly and serve.



















UPDATE: I baked a batch of these over the weekend and added freshly ground nutmeg and they were amazing. I served Indian food for dinner and these cookies with a hint of nutmeg complemented the spices we had just eaten. I also made chai tea to serve with the cookies - all good! I took Yvette's advise and instead of rolling out the dough and using a cookie - cutter, I rolled dough into a round log, stuck it in the freezer for about 30 minutes and just cut from the log - it was so much easier, thanks, Yvette!
Yvette Roman Photography, 2008.

Poppy Seed Cheesecake

For some reason, I was under the impression that making a cheesecake was difficult, so I never tried one. (Plus I didn't think I liked the thing). I was used to the overly sweet mound of cream cheese, topped with some kind of sticky, syrupy, shiny fruit. But as I was going through a new (seriously great) cookbook of mine, I saw this cheesecake and decided to give it a shot. I am really glad I did - it is so good. Rich, creamy and fantastically easy to prepare. The original recipe calls for drunken raisins, soaked overnight in vodka, but I omitted that step because my husband doesn't like raisins. The poppy seeds give this otherwise texture-less cake a subtle crunch. If you are planning on having anyone over for dinner, make this and they will think you are a super hero. (At least, that's how I felt).

Poppy Seed Cheesecake
Adapted from John Pawson and Annie Bell's, Living and Eating.

Serves 6-8
Base:
2 TBLS softened unsalted butter
1/2 cup white bread crumbs
1 tsp sugar

Filling:
1/2 cup golden raisins
4 TBLS lemon, or any flavored vodka
1 1/2 lbs cream cheese
1 cup sugar
2 medium eggs
1 1/2 cups heavy cream
1/3 cup flour, sifted
1 1/2 tsp vanilla extract
1 - 2 TBLS poppy seeds

Place raisins in a bowl and pour vodka over them. Soak overnight.

Preheat oven to 375. To prepare base, grease an 8" spring form pan, using all of the butter.
Mix bread crumbs and sugar and press into the sides and base of the pan.

To make the filling, blend cream cheese and sugar in food processor. Beat in eggs and heavy cream, carefully fold in flour and vanilla extract. Mix in raisins and residual soaking liquor. Carefully pour mixture into prepared cake pan. Dust surface with poppy seeds so it is lightly covered in a thin layer. Bake for 45 minutes - until just puffy around the sides. It should be wobbly in the center. Turn off oven and open door slightly. Cool in oven for one hour. Serve at room temperature.