Perfect Summer Salad

The past couple of weeks have brough quite the heat wave to New York.  The kind of oppressive heat that makes the air so thick that even a short walk becomes an chore-- you start sweating before you have a chance to even move.  Every conversation you have or overhear has something to do with the weather; complaining, yes, but mostly just commenting on how unbelievably hot it is.  I had a craving for something light, fresh, summery, and completely no-cook the other night, which lead to this creation of this salad.  Paper-thin slices of zucchini, fresh raw corn, and sweet tomatoes make the best of summer's produce. I've made this salad many times since as it is colorful, healthy, and just about all I can handle in a blazing hot apartment.

Summer Salad
serves 1
1/4 cup lemon juice, about 1 lemon
2 tbls olive oil
salt and pepper, to taste

2-3 handfuls of arugula
1/2 large (or 1 small) zucchini, sliced lengthwise into ribbons with vegetable peeler or mandoline
1/2 red onion, thinly sliced
1 large tomato, chopped
1 ear of corn, kernels cut off cob
1/4 avocado, diced
1-2 tbls pumpkin seeds
5 basil leaves, thinly sliced into a chiffonade

1. Whisk lemon juice and olive oil together in a small bowl, season to taste with salt and pepper.
2.  Combine salad ingredients in a large bowl and pour dressing over.  Toss well to combine.

Reason #5,543,765,234,654,001 why I love her...

Every tabloid/news station/celebrity site has been plastered with photos and news about Prince William and Kate Middleton's visit to America (not that I'm complaining...)  And yes, while I do love Kate and think she is stunningly beautiful, poised, and fashionable, there is someone who takes the cake.

Of course.  When William and Kate (can we call them that anymore?  The Duke and Duchess?  Let's just say the Royals) went to LA to watch a polo match, none other than my girl Giada was asked to prepare a meal for them and the other guests.  I could not have been more thrilled to hear it and was so excited to see what the menu would look like .  And even better was to see she made one of my all-time favorite recipes of hers-- Pea Pesto Crostini.

I've made these crostini countless times and they are always a hit.  If I have it on hand, I like to throw in a handful of basil to the food processor while pureeing the ingredients.  Since it calls for frozen peas, this truly is a versatile recipe, which would be equally at home at a summertime bbq or a Christmas party-- the red tomatoes and sweet green peas are a nod to the season but not over the top cheesy.  Served with crusty bread (or even as a pasta sauce?) the Pea Pesto Crostini never disappoint.  Thank you, Giada.

over the top Christmas

Slacker

I know, I have been SERIOUSLY slacking on writing posts.  I've been swamped at work and with the weather being so nice... the last thing I want to do is sit in front of a computer any more than I have to.  But I do miss writing and still think I have some mildly relevant things to say, so I am going to get back into the swing of things.

With the past month being as crazy as it has been, work-wise, I've had very little time to cook; most meals have been consumed at my little cubicle.  On the few nights that I was able to come home at a decent (ok, semi-decent) hour, I opted to throw together something for dinner since the thought of another takeout box was enough to turn my stomach.

When you are having one of those late nights, it's nice to have a couple staples in your pantry and recipes in your repertoire.  For me, this usually means some sort of quick salad with random veggies, nuts, quick-cooking or leftover grains, or (my favorite!) beans.  I absolutely love all types of beans, and since I don't eat much meat, I am constantly incorporating them into my diet.  Chickpeas, cannellini beans, black beans, navy beans, edamame, string beans... I'll take them all.

I was so excited when I saw this article in the New York Times a few weeks ago.  Not only is there a delicious recipe listed-- thinly shaved asparagus, radishes, and fennel-- but also multiple suggestions as to how this salad can be adapted to different seasons and cravings.  Behold the cannellini bean salad-- a healthy, delicious, affordable, and wonderfully simple way of highlighting the lowly bean.  

Casablanca

A few weeks ago I went over to a friend’s apartment for dinner and a movie—the first of (hopefully many) themed dinner and movie nights.  Same idea as a book club, picking out a movie and making a dinner that somehow ties into the location.  Somehow I had never seen Casablanca before, so we ordered it from Netflix and made a Moroccan dish to have while watching the movie.  The end result was a riff on a chicken tagine which was both healthy and delicious.  We decided not to follow a recipe and just used a general cooking method with whatever vegetables looked good at the grocery store.  That’s the beauty of this recipe; it’s so adaptable to your tastes and would be good with any combination of spices and vegetables.  Start by chopping your vegetables—here, we chose zucchini, carrots, tomatoes, leeks, new potatoes, and chickpeas.  Then, take chicken legs, thighs, and breasts, heavily coated them with a spice mixture of salt, pepper, cumin, curry, turmeric, and cayenne, and browned them in olive oil.  Remove the chicken, add one chopped onion and a couple garlic cloves, sautee vegetables, add the chicken back in with some broth, cover and simmer until done.  Once the initial chopping is done, it’s a very hands-off dinner, allowing for a glass of wine as everything cooks.  It is perfect when served over a bed of couscous or warm pita.

Casablanca was one of the best movies I’ve seen in a long time.  Granted I haven’t seen a movie in a while, but I loved it nonetheless.  The WWII-era expats living in Morocco, the corrupt Nazis, the drinking, the music, the clothes, the iconic quotes (“Here’s looking at you, kid”), the striking beauty of Ingrid Bergman… I guess there is a reason it’s always on those “best moves of all time” lists.  It made me realize that there are so many classic old films I haven’t seen and need to add to my list; Roman Holiday, Citizen Kane, The African Queen, La Dolce Vita… looks like I have a lot of move-watching to do.  And I’m sure I can come up with some food to go along with them.

Salmon with Fennel-Orange Salad

Though I love cooking, there are times that I feel uninspired and at a loss of what I want to cook-- or even what I want to eat.  This mostly happens mid-week, when I'm so exhausted and pre-occupied that I can't think of anything fun, new, or exciting to make.  

There are others times, however, when I do have inspiration...whether by a recipe I've seen in a cookbook or blog, or a restaurant dish I want to re-create, or by a craving so specific that I know exactly what I want to make and how to make it. 

Today I had a fennel bulb in my fridge, which is an ingredient I absolutely love but haven't had in a while-- which meant I couldn't wait to create a meal around it.  The resulting dish is very reminiscent of something my mom used to make a lot during the summer.  The gorgeous stretch of weather we've had in New York called for something crisp, light, and with minimal cooking.  This recipe is easily adaptable and would be great with some substitutions here are there-- grapefruit or even mango for the orange, scallions for the red onion, or swordfish or tuna for the salmon.

Salmon with Fennel-Orange Salad

serves 1

for the salmon

1 6-oz filet of salmon

1 tbls. white wine

1 tbls lemon juice

lemon zest

salt and pepper, to taste

for the salad

1/4 fennel bulb, very thinly sliced

1/4 red onion, very thinly sliced

1 navel orange, zested and segmented

6 cherry tomatoes, halved

1 handful arugula

1/4 avocado, diced

4 basil leaves, sliced into chiffonade

for the dressing

1 tsp. dijon mustard

1 tbls. lemon juice

1 tbls. red wine vinegar

1/2 tsp. red pepper flakes

2 tbls. olive oil 

salt and pepper

1. Preheat the oven to 375.  Combine the fennel, red onion, orange segments, orange zest, tomatoes, and arugula in a large bowl.  In a separate bowl, whisk together the mustard, lemon juice, vinegar, red pepper flakes, salt and pepper.  Slowly add in olive oil while whisking constantly, until dressing is fully combined.  Pour over salad, toss to combine.  Gently fold in avocado and basil so they do not bruise; set aside to let flavors come together.

2. Line a baking sheet with foil.  Place salmon in center of the foil square and season with salt and pepper.  Fold up sides of foil to create a packet around salmon.  Top with lemon juice and wine, and seal foil packet tightly.  Cook for 20-23 minutes, until salmon is just opaque in the center.

3. Assemble by putting a little a heaping mound of salad in the center of your plate.  Top with the salmon still hot from the oven, so arugula and fennel begin to slightly wilt.  Pour over any dressing remaining in the mixing bowl.

Fiber!

Not the sexiest title, I admit, but I do love me some fiber.  It just so happens to be found in one of my absolute favorite food groups (beans!), so I usually don't struggle to incorporate it into my diet.  However, I am sure that I can always use more-- not only does it keep you fuller longer, but has been shown to reduce the risk of diabetes and certain cancers.  I'm sold.

While in the health food store a few weeks ago, I picked up a package of GG Bran Crispbreads.  They looked...interesting.  Kind of like sheet of pressed cardboard.  One of the workers said they were great and recommended by Dr. Oz (my mom loves him, so I figured that was good enough for me).

Now I do realize these are probably also very high on the Atkins/low-carb diet charts, which I have little to no interest in.  But these really are great!  They are fat- and preservative-free, and one cracker provides 20% of the daily recommended fiber.  Just don't be expecting Wheat Thins here.  And it may be the last time you're allowed to bring appetizers to a cocktail party if these become your idea of "party crackers".  They're extremely dry, as any 100% bran product is, but with a little help and a glass of water, these really become a snack which holds your over for much longer than your typical cracker.  I usually spread on some almond butter and raspberry jam, and they are also great with a little cream cheese and cinnamon.  I could also see these going a more savory route, topped with hummus and a slice of turkey or cheese.  They might even be elevated from the realm of "fiber cracker" to "actually something you crave" if topped with Nutella... but maybe that would defeat the purpose?

Something Fishy

One of my absolute favorite things to eat is whole fish-- fins, head, and eyeballs included.  Aside from the interesting and gorgeous presentation, the fish is more likely to stay moist and succulent.  When I saw whole rainbow trout at the market, I immediately picked two up to make for dinner.  Though it may seem intimidating at first, whole fish is surprisingly easy to prepare at home-- impressive, fool-proof, and doesn't leave your kitchen smelling like fish.



I used this recipe from Bon Appetit, slightly altering it here and there... swapped trout for branzino, thyme and rosemary for the marjoram, used new potatoes instead of russet, omitted the pine nuts, and used way more tomatoes and olives than suggested.  I served it with a side of garlic-sauteed escarole, it was a quick and easy enough for a weeknight, but could definitely work for guests.





  


  

    gather all ingredients

 



stuffed with lemon, thyme, and rosemary





looks kind of like the recipe...right?



Impromptu Dinner Party

I'm a huge fan of the Sunday Night Dinner, and I would like to bring it back into my life.  Growing up, Sunday night dinner was pretty much non-negotiable--it happened (and still happens) every week with the same menu: macaroni and gravy.  Or pasta and red sauce, for the non-Italians.  Sometimes with meat, sometimes without-- I think it depended on whatever my mom found in the freezer that morning.

I didn't have much going on this past Sunday afternoon, so I invited a couple of friends over for dinner.  I had visions of an impressive Sunday supper dance through my head... until I realized I only had two hours, no groceries, and not enough seating.  After running to Bed Bath and Beyond to pick up a folding chair, I tried to thnk of something fresh, spring-y, filling enough for two large men, and impressive enough for guests.  I remembered a recent episode of "Everyday Italian" on which Giada made herb-roasted chicken breasts with spring vegetables-- I based my menu off a version of that recipe, and made a delicious spring salad which I had just seen (and had been dreaming about) from the April issue of Bon Appetit, filled with some of my all-time favorite things (peas! goat cheese! edamame!).  Coupled with a side of quinoa with scallions and pine nuts and a quick chocolate-ricotta dessert, I was pretty pleased with what came together in a couple of hours.  More importantly, it was such a nice way to spend Sunday night--squeezing out the last few precious minutes of the weekend.  My apartment, next Sunday?  I have a feeling macaroni and gravy might be on the menu...


Herb-Roasted Chicken Breasts with Spring Vegetables
Adapted from Giada De Laurentiis
Serves 6

Marinade
1/4 cup lemon juice
3 tbls. olive oil
2 cloves garlic, minced
1 tbls. fennel seeds
1 tsp. salt
1 tsp. pepper

Chicken and Vegetables
6 bone-in skinless chicken breasts
1 bunch asparagus
5-6 carrots
1 cup cippolini onions (or 1 large red onion)
1 tbls. fennel seeds
1 tsp. fresh thyme
1/2 tsp. salt
1/2 tsp pepper
1/4 cup white wine

1. Combine all ingredients for marinade in a resealable plastic bag.  Mix to combine and add chicken breasts, marinating for at least 30 minutes.
2. Wash and prepare vegetables: chop asparagus into 2- inch pieces, peel carrots and cut into 2- inch matchsticks, and peel cippolini onions.  If using red onion, peel and cut into wedges, keeping root intact.
3. Preheat oven to 400.  Heat a skillet on the stove with a drop of olive oil until it shimmers.  Working in batches, brown chicken on both sides until a golden crust forms, about 3-4 minutes per side.
4. Scatter vegetables in a large roasting pan, toss with a touch of olive oil, fennel seeds, herbs, salt, and pepper.  Nestle chicken in vegetables and add white wine.
5.  Cook on lower rack of oven until chicken is cooked through and juices run clear, about 20-25 minutes, depending on thickness.  Remove chicken and allow to rest, covered with foil.
6.  Return vegetables to oven, bumping up temperature to 425.  Roast 10 minutes longer, until onions have spots of golden brown and asparagus tips are just turning crispy.

I wish I had taken a picture to post but was in such a rush that I couldn't take a minute to stop... Giada's picture is above (courtesy of cookingchanneltv.com)

Mediterranean Lentil Salad

I try to bring lunch to work every day.  It takes a little more planning and effort than going out to buy something, but I think it is worth it.  Not only is it a huge money-saver, but it will most likely mean that your lunch will be much healthier, sanitary, and enjoyable-- hopefully something to look forward to, as opposed to the same sandwich you grab from the deli downstairs because there is nothing better around.

I've found one of two tactics that work best for me when making lunch: either make an extra portion at dinner, or cook enough of something on Sunday night that will stay throughout the week.  The possibilities of this are truly endless-- soups, stews, grain salads-- even prepping vegetables at the beginning of the week will make this so much easier.

A few nights ago I made a big Mediterranean-inspired lentil salad that I have been able to bring for lunch.  I didn't follow a recipe, and mostly based the ingredients on what I had in the fridge.  The recipe below can be tweaked based on your preference and season-- for example, it would be delicious with roasted carrots, beets, and butternut squash in the winter, or fresh tomatoes, corn, and zucchini in the summer.  Or a Greek-inspired version with red onion, tomato, crisp cucumber, and feta would be delicious.  If possible, try to seek out French Lentils de Puy; they do not break down as easily as brown lentils and are perfect for salads.   


Photo courtesy of Food Network



Mediterranean Lentil Salad

serves 3-4

salad

1 cup dry French Lentils de Puy

1 whole peeled garlic clove

1 bunch asparagus

2 zucchini, sliced into half-moons

1 eggplant, cubed

1 large red onion, sliced into wedges

1/2 cup roasted red peppers, chopped

1/2 cup basil, thinly sliced

dressing

1 1/2 teaspoon dijon mustard

3-4 tablespoons lemon juice

2 tablespoons olive oil

salt and pepper, to taste

1. Preheat oven to 425.

2. Heat 3 cups of water and garlic clove on the stovetop; add lentils once boiling and stir occasionally.  Cook until done but not falling apart, about 25-30 minutes.  Drain, reserving the softened garlic clove, and transfer to a large bowl.  Let cool slightly.

3. Place asparagus, zucchini, eggplant, and red onion onto a baking sheet.  Toss with cooking spray or a touch of olive oil, salt and pepper.  Bake approximately 25 minutes, until eggplant has browned and onions have started to soften and carmelize.  Remove from oven and chop asparagus and onion into bite-size pieces.

4. Meanwhile, whisk together mustard, lemon juice, salt and peper.  Mince the reserved garlic clove and add to lemon juice.  Slowly whisk in olive oil until the lemon juice and oil have completely emulsified.

5.  Pour the dressing over the warm lentils and add all vegetables, roasted peppers, and basil; toss until combined.



The Big Cheese

It was my roommate's birthday this weekend, so I threw a little party for her and some of our closest friends before we went downtown for the night.  I must have been a housewife in a previous/current/former life because hosting and cooking for others is one of my absolute favorite things to do.  To keep the feel of a casual cocktail party, I decided on making an antipasti spread so that everyone could just do their own thing.  It was absolutely gorgeous out on Saturday so I wanted to keep it light, fresh, and summery.  I had a few of my favorite things set out-- roasted red and yellow peppers, grilled egglpant and zucchini, fresh tomatoes, and lemon-oregano roasted chicken-- all covered with a generous sprinking of basil.*

I didn't even make the best thing I was serving (how's that for a blow to my cuinary confidence?)-- bread and cheese.  Not just any bread and cheese.  Olive bread and mozzarella.  And not just ANY olive bread and mozzarella.  Homemade black olive bread from Madonia Brother's Bakery (what whaaaaat) and fresh mozzarella from Casa della Mozzarella on Arthur Avenue in the Bronx.  This is the stuff that dreams are made out of.  I am almost hesitatnt to publish these little gems (because I feel like they're my secret) but they will actually change your life.  Aside from the fact that the bread is from my family's bakery...it's hand-crafted and baked in-house as it has been for the past hundred or so years; so deliciously salty, crusty, and filled with more olives than you can imagine.  The only thing better than being baked inside a loaf of this and eating your way out is topping a slice with Casa's fresh mozzarella, which is still warm when you buy it because they make it throughout the day in the back of the tiny shop on 187th street.  HOLY YUM.

It's more than worth the trip out of Manhattan.  You can thank me later.

*My family is strangely obsessed with basil.  I think I was the only college student growing basil in my dorm room...and have some growing out on my fire escape now.

Dreaming of blogging

I've been having the most vivid dreams lately-- and last nights?  That I was a blogger.  A great blogger.  So good that I quit my job and my head was bursting with blog posts and ideas and I walked around with a note pad and big camera slung across my shoulder to take high-tech pictures and I posted three times a day and I had followers and fans... but until then, I won't quit my day job.

Lately, I've been thinking a lot about what I actually want to do "when I grow up".  It's about that time, I think, the mid-twenties "itch" (quarter-life crisis?)  You've been out of college long enough to realize that just having a job is good but not great, and you've somewhat of a skill set that you feel like it should be put to better use than it is now-- but for the LIFE of me don't know how some people "figured it out" and are making small fortunes doing something they actually like.  Kate Spade?  Figured it out.  Chelsea Handler? Figured it out.  Kate Middleton? helloooo...seriously figured it out.  But, in my humble opinion, the person who fulfulls all my dreams and aspirations:

She can do no wrong.  If I figure out how to be her, I'll let you know.