Spiced Carrot Soup

  
I love love love soups, particularly in winter.  Paired with a big salad full of veggies, nuts, and tasty greens (spinach and arugula are my faves), it makes a warming, filling, and healthy meal.

If you've read this blog a few times you know that I always have a lot of pantry foods on hand, making soup-making a cinch whenever I have a few veggies kicking around.  This time I had carrots and celery on hand, and the rest was in my pantry and freezer (I keep sliced ginger in the freezer for soups and smoothies--so useful!).  I added a bit of this and a bit of that, and it became a darn good soup, if I do say so myself.  In addition to being a very healthy food, fresh ginger can actually be a bit spicy.  I used about 1½ tablespoons of roughly minced ginger, and there was some heat to this soup.  Use less if you prefer less kick, more for more.  While I didn't measure the stock, I think I used about 3 cups, which made a fairly thick soup, perfect when it's an entree.  More stock will make more (thinner) soup, better as a starter course.  

Brussels Sprout Salad Splendor

For most people look forward to Fridays because it's the end of the work week.  I keep a pretty unconventional work schedule, so that isn't always the case.  But I still look forward to Fridays because I get to wake up and read the Cook's Illustrated e-Newsletter.  Each week it highlights 3 or 4 recipes from the archives, many of which I probably would never think of or search for if they didn't show up in my inbox each Friday morning.  I don't always want to cook each and every one of them, but there's usually at least one that strikes my fancy.  Last month this awesome Brussels sprout salad recipe was in the newsletter, and it immediately made the leap to my "Things from Cook's Illustrated to Make" list.  (Yes, there is such a list in my life.)

A Fresh Take On An Old School Recipe

Friends, I am going retro on you, in the form of shredded carrot salad.  I am OBSESSED right now!  Seriously, I made some in May when I was trying to use up food in fridge, and since then I've made it THREE more times, because I liked it so much.  I've been tweaking the recipe a bit, and I've come up with something I'm really happy with.  I'm sure I'm not the first one to come up with my particular combination of ingredients, particularly because there are only 5, but I'm pretty darn pleased with it.

So, other than the fun retro factor, carrot salad is great for all these reasons, in no particular order:  

1. It's super easy to make.
2. It's fairly quick to make (provided you have a food processor with a grating disk.  If you don't, you probably want to stop reading, because grating tons of carrots by hand is time consuming, annoying, and you're guaranteed to lose a fair bit of knuckle skin, and no one likes that.
3. It's cheap.  Which is good when you want to make a lot to feed your friends, or bring to a BBQ or a potluck.
4. The ingredients are in season year-round (in the grocery store, anyway),  so once you discover how great this, you can make it forever. 
5. It's actually quite healthy and surprisingly filling.
6. It's the perfect make-ahead dish because it actually tastes better after sitting for a day.  The carrots soften and sweeten slightly, the raisins soak up the dressing and get plump and juicy, and the shallot mellows and provides just the right amount of subtle onion flavor.  
7. It continues to keep really well in the fridge for a whole week up to two weeks.  (I'm doing an experiment to see how long it stays tasty, but I'm 12 days in and it tastes as good as day 2)
8. It can be eaten directly out of the tupperware and viola, instant lunch!  (Or dinner!)
9. It can be mixed with greens and viola, instant salad!

So many ways to eat it!  So many reasons to make it!

I was reminded of carrot salad when I uncovered my copy of Fanny at Chez Panisse, a kid-centric take on cooking at Chez Panisse, by Alice Waters.  Someone gave it to me when I was about 9 years old. (How did they know that food was my destiny?!)  The carrot salad in that cookbook is seasoned with garlic and parsley, and a simple oil and vinegar dressing--tres Francais!  American carrot salads often have a creamy mayonaise-based dressing, and incorporate a sweet, fruity component, like apples, raisins, or pineapple.  I have borrowed components of each type, nixing the chopped parsley (mostly because I always get it stuck in my teeth, which is awkward), keeping the vinaigrette because I prefer it to creamy dressings, incorporating raisins (or currants), and adding finely diced shallot or red onion.  Salt, pepper, and 24 hours in the fridge--you'll be shocked at how delicious this simple combination can be. 

Shredded Carrot Salad

Makes approximately 12 cups 

I've written the recipe to feed a crowd (or me for like, four meals).  However, it's easy to divide if you need to.  However, the leftovers are fantastic, so don't be scared to make a lot!

* 3 pounds of carrots, preferably organic (approximately 10 large carrots)

* 1 large shallot, finely diced, or about ½ cup of finely diced red onion

* 1 ¾ cups of raisins or currants.  I prefer brown raisins for contrast, but golden raisins are also fine

* 5 Tablespoons extra virgin olive oil

* 4 Tablespoons red wine vinegar

* 1 ½ teaspoons kosher salt and 1 teaspoon freshly ground pepper, or to taste

1. Set up your food processor with the shredder disk. 

2. Scrub your carrots, peel them if you want (I don't, personally), and trim the ends.  Cut the carrots into lengths so that they will fit into the feed tube of the food processor horizontally (see picture below).  I like shredding them this way instead of feeding them vertically because you get longer shreds.

3. Dump the carrots in a large mixing bowl, along with the diced shallot and raisins.  Drizzle with the oil and vinegar, salt and pepper, and toss with your (clean) hands.  

4.  Cover with plastic wrap, or transfer to tupperware, and refrigerate overnight.  

5.  Before serving, taste for salt, pepper, and acidity, and adjust seasoning if necessary.  

Enjoy!!

Oh, Hey There!

Yes, I'm still alive.  And thinking about...hash browns.  Specifically, thinking about hash browns in yoga today, when I was probably supposed to be one with my body or the universe or some such thing.  But I made the mistake of going to yoga slightly hungry, and then at some point while grabbing my left foot with my right hand and grounding my rear end into the earth and twisting my spine and sweating profusely, I just started thinking about hash browns...and let me tell you, an hour-long class has never passed so slowly.  At the end of class, while lying in shavasana, I was plotting lunch big time.  As soon as I said my namastes, I sped home and made it happen. 

I'm moving in a week or so, and so the recent challenge has been to use up my perishables, including some potatoes I've had kicking around, which is probably why I had hash browns on the brain.  Those potatoes and about two dozen egg whites, left over from making multiple lemon tarts.  So basically I'm trying to think of anything that makes scrambled egg whites more appealing, and hash browns definitely fit the bill.  The real icing on the cake, (or, more technically, the salt on the potatoes) was that I finished them off with a healthy pinch of truffle salt.  Truffle salt is exactly what it sounds like--salt with a bits of truffle mixed in.  It is fantastic, and really adds that special something to simple foods, such as eggs and potatoes.  I found my truffle salt at a place in NYC's Chelsea Market (one of my all-time favorite places) called The Filling Station.  The salt is a bit pricey--$10 for a jar that's about ¼ cup--but well worth it.  I only need a pinch when I use it, so it'll last me years.  So without further ado:

Speedy Quick Hash Browns For One (or More...)

*Potatoes of your choice, as many as you need.  I used one 12-ounce red potato, but saved half for another meal.  However, any potato you have on hand will do, in whatever quantity you're hungry for

*Olive Oil (Extra Virgin or regular, it doesn't matter)

*Salt and Pepper (if you have a fancy salt, such as truffle salt or herb salt, this is a great time to use it)

1.  In a nonstick pan, heat a Tablespoon or two of olive oil over medium-high heat, until it is shimmering but not smoking.  Ideally your pan will fit the potatoes in a single to double layer, but no more than that, or else you won't get lots of nice browning.  If you're making these for a crowd, better to do several batches than overcrowd your pan.

2.  Dice your potatoes evenly--a half inch dice is ideal to ensure quick and even cooking.  Once the oil is hot, add your potatoes to the oil, spread them out, and then let them sit for about a minute.  Resist the urge to disturb them--this is when a nice brown crust forms.

3.  If you're able, toss the potatoes using a couple of nice wrist flicks, TV-chef style, or if not, use a spatula to flip them over, then let sit again for another 45 seconds or so.  Repeat two or three times, until most sides are browned.  Add some water--a ¼ cup or so--and put a lid over the potatoes (it doesn't have to fit perfectly).  Let the potatoes steam a little bit, but continue to toss/flip every minute or so.  Check your potatoes for done-ness after about 8 minutes, either with a sharp knife (they should offer no resistance), or with your mouth (careful, they're hot!).  When they are tender, season with salt and pepper, and serve immediately, with eggs or without.  Enjoy!! 

Stuffed Peppers

  

Casablanca Restaurant in Harvard Square makes, hands down, the best stuffed peppers I have ever eaten.  The one on their menu is served as an entree because it's so big and delicious.  I've become a huge fan since trying it for the first time a year ago.  These peppers are considerably less stuffed--definitely a side dish, not the main enchilada.  Still, they satisfy my craving for a yummy pepper stuffed full of goodness.  They are quick to execute and makes a great side dish, packing veggie and grains into one delicious package.  This is a Mediterranean-inspired version, but once you have the technique, which is quite easy, it's a fun dish to experiment with, using different grain/fruit/nut/vegetable combinations. 

Couscous and Vegetable Stuffed Peppers (Adapted from Giada De Laurentiis/www.foodnetwork.com)

Makes 6 Stuffed Peppers

When shopping, look for firm, unblemished peppers that are fairly full and round with nice, even bottoms.  These peppers will hold a good amount of filling, and they are much easier to clean out than skinny, misshapen peppers.  The peppers can be prepared up to 24 hours in advance, and stored, tightly covered, in the fridge, then baked before service.

Peppers:

* 1 ⅓ cups low-sodium chicken broth

* 2 ½ teaspoons ground cumin

* 1 cup couscous

* 1 15-ounce can of chick peas (also called garbanzo beans), rinsed and drained

* ½ cup dried currants or raisins

* 1 packed cup chopped baby spinach leaves

* ⅔ cup (about 5 ounces) crumbled feta cheese

* ¼ cup extra-virgin olive oil, plus more for drizzling

* Kosher salt & freshly ground black pepper

* 6 medium sized bell peppers.  Red, yellow and orange are the most flavorful, and make the prettiest presentation

* Hot water, a cup or two

Sauce:

* 1 packed cup fresh basil leaves

* ½ cup (about 4 ounces) creme fraiche or sour cream

* 3 Tablespoons extra virgin olive oil

* 1 Tablespoon water

* 1 garlic clove, coarsely chopped

* 2 teaspoons fresh lemon juice

* ¼ teaspoon sugar

* ¼ teaspoon each salt and pepper, plus extra, as needed

1. Heat your oven to 400 degrees F, with a rack in the center position  

2. Bring the chicken broth and cumin to a boil in a medium sauce pan.  Remove the pan from the heat and stir in the couscous. Cover the pan until the couscous is tender and all of the liquid has been absorbed, about 5 to 6 minutes.  Once the liquid has been absorbed, fluff it with a fork to separate the grains. 

3. Slice the tops off the peppers and rinse to clean and remove all the ribs and seeds.  If necessary, cut a very thin slice from the base to help the peppers stand up.  Dice the pepper tops.

4. In a large mixing bowl, combine the pepper pieces, garbanzo beans, currants or raisins, spinach, feta and ¼ cup of olive oil.  Add the couscous and toss together.  Season to taste with salt and pepper.  

5. Stuff the peppers with the filling and drizzle the tops with olive oil.  Put the peppers in an appropriately sized baking dish (8 by 8-inches holds 5 peppers, but if you're actually doing 6, you'll probably need at least 10 by 10 inches).  Fill the baking dish with 3/4-inch hot water and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes.  Check after 30 minutes, and cover with foil if the filling is browning too quickly or is starting to look dry.  I didn't do this, but I should have! 

6.  In the meantime, make the sauce.  In a blender, combine all the ingredients and blend until smooth. Adjust the seasoning with salt and pepper, to taste.

7. Serve sauce on, under, or just alongside the peppers--whatever you like!  

Enjoy!  

Summer Squash Pasta & Grilled Garlic Bread

When things get crazy busy in the summer and I barely have time to cook anything, let alone find good recipes that are actually worth taking pictures of and sharing with you (since I doubt you'd be interested to hear about how I made burgers...again...or any other comparable summer meal), I can thank my dad for finding good things and sending them my way.  Ahh, retirement must be great!  Anyway, over the 4th of July weekend my dad found an article about Mario Batali in the Wall Street Journal and saved it for me.  I already threw out the article, and my short term memory is failing me, so I can't remember what it was about, but the recipe featured alongside the article was for pasta with summer squash.  Seasonal, no?  Batali's trick on this pasta is to undercook the pasta and the squash just slightly, then steam them together at the end, which apparently infuses the pasta with the squash flavor.  Batali's version calls for penne, although Erik got excited over fresh spinach pasta at the store, so we ended up using that instead.  Although I used Batali's technique, I think the spinach pasta was so flavorful on its own that it didn't pick up too much additional squash flavor, though the two did work well together.  We also used basil instead of the recommended mint, although I intend to try it again with mint, because I'm sure it would be equally delicious.  Whatever kind of pasta and herb you choose, this dish is fast, easy, and perfect for summer.  This meal rounds out nicely with grilled herb and garlic bread.

Pasta with Summer Squash and Ricotta (From Molto Gusto: Easy Italian Cooking by Mario Batali)

* Kosher Salt

* 1 cup fresh ricotta (go whole or low-fat, definitely not fat free)

* 6 tablespoons Extra virgin olive oil

* 1/2 cup freshly grated Parmiganio-Reggiano, plus extra for serving

* 2-3 tablespoons warm water

* 1 pound summer squash or zucchini, or a combo, cut lengthwise in half and sliced into 1/3-inch-thick half-moons

* Fancy sea salt (like Maldon), or kosher if that's all you have

* 1 pound of pasta

* 6 tablespoons coarsely chopped fresh mint or basil

* Freshly ground fresh pepper

1. Bring a large pot of water to a boil and add 3 tablespoons of kosher salt.

2. While the pasta water heats, whisk together the ricotta, Parmigano-Reggiano, and 3 tablespoons of the olive oil in a small bowl.  Whisk in 2 tablespoons of warm water to loosen the consistency; add the 3rd tablespoon if it's still too thick.

3. Heat the remaining 3 tablespoons of olive oil in a deep-ish skillet (that has a lid) over medium heat.  Add the squash and cook, stirring occasionally, until it's just tender and golden, 4-5 minutes.  Season with your fancy salt, and remove from the heat.

4. Cook your pasta until it's barely al-dente.  Drain the pasta, reserving 1/3 of a cup of the pasta water.

5. Add the pasta and the reserved water to the squash, stirring and tossing over medium heat to mix well.  Pop a lid on and reduce the heat to low, and allow the pasta and squash to steam together for 2 minutes.

6. Stir in the mint (or basil), and season with additional salt, if necessary.  Dish up the pasta and top with a dollop of the ricotta mixture.  Garnish with additional chopped mint (or basil), and serve with extra grated Parm.

Enjoy!

Champagne makes anything fancy.  Even this easy dinner.

Erik's Garlic Thyme Bread.

Slice a baguette or a ciabatta loaf some other good bread.  Melt a few tablespoons of butter.  Stir in a tablespoon or so of chopped thyme.  Brush both sides of the bread slices with the butter/ thyme mixture and then grill them for a 1-2 minutes per side, or until golden brown.  Watch the bread carefully, because it can burn quickly.  Remove from the grill.  Peel a large clove of garlic and rub the garlic onto both sides of the bread.  Serve immediately.  (PS, if you don't have a grill, you can do this on a cookie sheet under the broiler, just watch the bread closely!)

Homemade "Bottled" Dressing

 
Making your own salad dressings is a great way to avoid buying icky bottled dressings full of weird ingredients and preservatives, and making them in bulk is a great way to encourage yourself to eat more salads, because who hasn't been in a situation when they know they should eat a salad, but they don't because they don't have any dressing?  I have definitely done that...

My family never bought salad dressing growing up--the whole concept was totally foreign to me until college, when of course the cafeteria salad bars would feature scary pink "raspberry vinaigrette" and thick, gelatinous white "ranch."  We were definitely not a ranch dressing kind of family!  Once I started living on my own I did buy a few bottled dressings, because I thought, hey, this is cheap and convenient!  But I am forced to admit, most of those bottles are still sitting in my fridge, barely used, and I didn't graduate all that recently, despite what I tell myself.  (What, I'm not 22 anymore?  Are you sure?)  Instead, I prefer to mix up my own dressings, something else I learned from my family.  I run glass peanut butter or jelly jars through the dishwasher when they're empty and mix up my dressings in those jars, which hold enough dressing for many salads.  I usually have 2 or 3 different dressings mixed at once.  To keep them straight and to remember what I put in them when it's time to make a new batch, I write the ingredients in permanent marker on the glass or lids. (Permanent marker wipes off instantly with a little bit of nail polish remover on a cotton ball if you want to reassign your jars, too).

Some of my favorite salad dressings are:

EVOO + balsamic vinegar + grainy Dijon + S & P to taste.

EVOO + lemon juice + regular Dijon + S & P + a drop of agave nectar (or sugar) to taste

EVOO + lemon juice + oregano + S & P to taste

EVOO + honey mustard + water to dilute + S & P

EVOO+ apple cider vinegar + Dijon + maple syrup + S & P to taste

For any dressing that involves mustard, it's best to mix your mustard and acid together (either vinegar or lemon juice), and then slowly drizzle in the EVOO while whisking constantly.  If you whisk enough, you will get a thick, creamy dressing that you may even have to dilute with a tiny bit of water.  Then add your salt and pepper.  Sometimes a little bit of sweetness can take the edge off of a strong dijon and lemon dressing--I have used both white sugar and agave nectar with success.  Dressing with a fruity vinegar and just a touch of maple syrup pairs very nicely with salads with fruits, nuts, and cheese, such as a spinach salad with granny smith apples, walnuts, and cranberries.

The key to making yummy homemade dressing that tastes SO MUCH better than anything you'll buy in a store is to get quality ingredients.  There whole point of salad dressing is to make your veggies taste yummier, and are only a few ingredients in dressing, so why make something that could taste really good taste just so-so because you buy low quality stuff?  I used to buy store brand mustard, but I realized that it's just not as good, (with the exception of the Trader Joe's brand stuff).  However, if I haven't been to TJ's in a while, I will go for Grey Poupon or Maille, both widely available, over Stop n' Shop brand, because they do taste better (to me).  For a simple honey mustard dressing, great over romaine and grilled chicken for a fast meal, I love Inglehoffer honey mustard, which is sweet but not cloying.  Another yummy twist is dijon with tarragon, which I first tried from a gourmet store, but TJ's also has their own store brand.  The tarragon adds a nice herbiness to the dressing, or you can just enhance your own regular dijon based dressings with dried or fresh tarragon.  And I've said it before, but I'll say it again: find a GOOD (affordable) EVOO, because you really taste it in dressing.  There are plenty of decent oils that don't cost too much (again, I always turn to Trader Joe's).  But, just like any ingredient, olive oil can get funky if it's been kicking around for too long (think 18-24 months, opened).  You won't necessarily see a difference in color, but it will just smell and taste off, and the last thing you want to do is coat your delicious greens and veggies with funny tasting oil.  I never let my EVOO go rancid because I just go through the stuff too darn fast, but I have encountered some funky oils in my day.  To prolong the life of any oil, buy the biggest bottle that you think you will use up in a year (obviously bigger bottles = better value, but anything that you have to chuck is an instant bad value, since you're just throwing money away), and store in a cool cupboard or pantry.

As for storing your homemade dressings, I prefer the fridge, although my dad, from whom I learned making dressings in bulk trick, leaves his out on the counter all the time.  He eats so much salad that he goes through dressing very quickly, and he's completely indifferent to proper food storage techniques to boot, so that method works for him.  For me, the fridge is best, and I simply set them out while I'm making dinner to help them come to room temperature, or I nuke them for about 10 seconds (lids removed--they're metal!) to loosen up any congealed oil, stir it up again, and I'm ready to pour.

Whew!  I had no idea I had so much to stay about salad dressing!  And I just realized I didn't address the issue of quantities--and that's because I never measure.  If I had to guess, and if I'm starting with a large jelly jar, I will add two heaping tablespoons of mustard, and then slightly more vinegar than mustard, mix those, then add two or three times more oil that vinegar.  If I'm using a sweetener, I start with just a tiny bit because I don't want the whole thing to taste sugary--it's just supposed to take the edge off.  The key to making something you will love and use is to taste as you go; once a dressing has emulsified it's fairly easy to add in more oil or vinegar or mustard, just stir well and keep tasting until you make your perfect dressing.  While none of the above dressing suggestions are groundbreakingly original, making homemade salad dressings is an easy way to enhance your salads with pure, tasty ingredients without all the extra preservatives and lower quality ingredients that show up in bottled dressings.  If you have a favorite dressing, please share it with me, because I love to try new flavor combos!

Roasted Broccoli

   

Broccoli happens to be my favorite vegetable, but sadly Erik does not share my appreciation for this wonderful veg, so I've had to do without for quite a while now.  However, a few weeks ago my sister and her boyfriend came to visit, and we made Mongolian Beef with Broccoli (another recipe for another post), and we had an extra head of broccoli kicking around the fridge.  I don't know where I initially saw the recipe, but rumor had it that Ina Garten's Roasted Broccoli was to die for, so I figured I had nothing to lose.  

What I love about this recipe is that it's so fast and easy, and it truly does make broccoli irresistible.  Upon serving it to Erik for the first time I was practically apologetic, because I knew he wasn't too excited, but I kid you not, his exact word were "Did you do something special to this broccoli?  It tastes like french fries."  And there you have it: even a broccoli un-enthusiast thinks this is one tasty recipe!  Plus it's so quick to prepare, adaptable for any amount of people, and can go along side just about anything (as long as you don't mind letting it steal the show!)  Ina has you toss the roasted broccoli with lemon juice, cheese and pine nuts, but so far I've only tried it with lemon juice, which does add something special, so I wouldn't skip that step.  I'm sure the cheese and pine nuts taste great, too, but the broccoli is so good on its own that they're hardly essential.

Roasted Broccoli (Adapted from Ina Garten's Back To Basics cookbook)

* Enough broccoli

* A few cloves of garlic, roughly chopped

* Drizzle of extra virgin olive oil

* Kosher salt and pepper, a sprinkle of each

* Wedge of lemon for squeezing, and zest from the lemon

* Toasted pine nuts (optional)

* Grated Parmesan cheese (optional)

1. Preheat your oven to 425 degrees F and adjust rack to the middle of the oven.  Cut the broccoli into florets and trim off any long stems.

2.  Put the broccoli and the garlic on a sheet pan (lined with tin foil for easy clean up, if you want), and drizzle with a few tablespoons of olive oil, and sprinkle with salt and pepper.  Toss the broccoli and garlic around on the sheet pan to coat everything lightly with oil.

                              

3. Roast the broccoli for 20-25 minutes.  It's okay if the tips start to look a little charred--trust me, they will taste delicious!  

4. After the broccoli is done cooking, toss it with lemon juice and zest.  Add toasted pine nuts and a few shavings of parmesan if you so desire.

Grilled Flat Bread & Greek Style Salad

  

Grilled flat bread is an easy, customizable accompaniment to any dish, but I particularly like it along side a hearty salad, such as my Greek-inspired salad.  By mixing in any flavorings you like to homemade or store-bought pizza dough, you match the flavors of your bread to the flavors of your dish, for a cohesive, balanced meal.  The following is just a simple onion and herb flat bread, but your imagination is the limit on the types of spices or herbs that you add.  Brushing the finished bread with garlic butter or a flavored oil can even intensify the flavors and add an extra layer of decadence. 

Onion and Herb Flat Bread

* 16 oz of pizza dough--homemade, (recipe follows) or purchased from the grocery store

* 1/4 cup finely diced red onion

* 2 teaspoons crushed dried rosemary, or chopped fresh rosemary

* 1 teaspoon kosher salt

1. Roll out pizza dough so it's about 1 inch thick.  Sprinkle the dough with the onion, rosemary, and salt, and fold in half and half again.  Knead the dough a few times, until all the ingredients are evenly incorporated.  Set aside in a bowl for 20 minutes to allow the dough to rest.

2. Heat a grill pan over medium heat and brush with olive oil.  Roll out the dough until it's about 1/2 inch thick (depending on the size of your pan, you may have to do this in 2 batches).  Place the dough on the oiled pan and cook for 4-5 minutes, until the bottom is golden and firm enough to hold its shape when flip the dough.  Brush the top of the dough with oil, then flip and cook on the other side for 4-5 minutes.  Remove from the pan, and using a knife or a pizza wheel, slice into wedges and serve.

Easy Pizza  Dough (From the new Gourmet cookbook)

This pizza dough can be used for grilled flat bread, or any other pizza you'd like.

* 1 1/4 oz package (or 2 1/4 teaspoons if it's from a jar) of active dry yeast

* About 1 3/4 cups unbleached all purpose flour, divided, plus more for kneading

* 3/4 cups warm water, divided. (105-115 degrees F)--if you don't have a thermometer, this is quite warm to the touch, just slightly cooler than shower water

* 1 1/2 teaspoons salt
* 1 1/2 teaspoons olive oil

1. Mix 1/4 cup of the warm water, the yeast and 1 tablespoon of flour in a cup and let sit for 5 minutes. The yeast mixture should look creamy

2. In a mixing bowl, combine 1 1/4 cups flour and the salt. Pour in the yeast mixture, the rest of the water, and the olive oil, and stir until smooth.

3. Mix in the enough of the remaining flour (about 1/2 a cup) until the dough pulls away from the side of the bowl.

4. Turn the dough out on to a clean surface and knead with lightly floured hands, adding more flour if the dough starts to stick to your hands. Knead until dough is smooth and elastic, about 8 minutes.

Here is a good YouTube video that demonstrates kneading: http://www.youtube.com/watch?v=dWj8oHMPFm0

5. Form the dough into a ball and place on a lightly floured surface. Dust with flour and cover with saran wrap and allow to rise in a warm, draft free place for about an hour and a quarter, until doubled in size.

At this point you can roll out the dough, add the fillings, and proceed as described above. 

Greek-Inspired Salad

A trip to Greece three years ago taught me that a true Greek salad is little more than large slabs of feta cheese with a few slices of cucumber, tomato, thick red onion rings, and olives along side, all drizzled with olive oil.  Because of the saltiness of feta, I found the cheese to vegetable ratio too skewed for my palate.  I like to add crunchy romaine lettuce to my Greek-inspired salad and dice my vegetables and feta cheese a little bit smaller for an even distribution of flavor and texture.  I wouldn't exactly say I follow a recipe for my salad, so let this list of ingredients be a guide, but alter the amounts of each component to please your own palate.

For the salad:

* Romaine hearts, sliced crosswise into 1 inch pieces

* Grape tomatoes, halved

* English cucumber, cut lengthwise into quarters, and then sliced about 1/4 inch thick

* Red bell peppers, cut into bite-sized pieces

* Red onion, thinly sliced

* Kalamata olives, halved

* Feta cheese, cut into 1/3 inch cubes

For the Dressing:

* 1 part fresh lemon juice

* 2 parts extra virgin olive oil

* A hearty sprinkle of dried oregano

* Kosher salt and freshly ground black pepper, to taste

Combine ingredients in desired ratios in a large salad bowl.  Squeeze lemon juice in a separate bowl, and slowly add EVOO, whisking as you go.  Whisk in oregano, salt, and pepper, and adjust seasonings, if necessary.  Dress the salad, tossing gently to coat all the greens and veg, but not breaking up the feta cubes.  Serve with grilled flat bread, and enjoy!

When Life Hands You Lemons

 

People are split on the issue of regifting: Tacky or practical? My parents fall firmly in the latter camp; my father especially regifts everything. Sometimes I find this annoying, like when I discover that he has regifted something that I have given him that I actually spent a lot of time choosing (and money buying). Sometimes I find it amusing, like when he pretends that he has chosen a gift for you, and I know that it was regifted because I saw it sitting out in our house for several months. And then, voila, "Happy Birthday, Macy! I chose this, uh....olive oil for you!" True story. For my 24th birthday I was the recipient of a box of gourmet olive oils, clearly not chosen specifically for me. But for someone who likes food as much as I do, it was actually a thoughtful gift, in its own tacky and/or practical kind of way. And I say, when life hands you lemons (or in this case, lemon-infused olive oil), make lemonade (or chickpea salad with lemon-infused olive oil).

This morning at 7 am I realized that there was next to nothing in the fridge that could pass as lunch, so in a panic I turned to the pantry. After surveying the assortment of blue corn chips and cookies I pulled from it a can of chickpeas, which I proceeded to open and dump into a Tupperware. Thinking on my toes, I rinsed the remains of package of colorful mini heirloom tomatoes, and sliced them in half. A few julienned leaves of basil and a tiny bit of minced red onion joined, and I drizzled the whole thing with just a couple of tablespoons of my fancy lemon-infused olive oil, a few drops of balsamic vinegar, a bit of salt and pepper, and voila, lunch! The whole thing seemed fairly repulsive to me at this early hour, but by noon it really hit the spot. I have to say, my regifted lemon-infused olive oil was really the star, although I bet that with just regular olive oil it would still be pretty good. Now I just need to figure out what one does with white truffle-infused olive oil...suggestions welcome!


Super Fast Chickpea Lunch:

* 1 can of chickpeas, drained, rinsed, and drained again
* About 1/3 of a pint of grape or cherry tomatoes, halved (I was lucky enough to have a mix of mini heirlooms that I picked up at Trader Joes this weekend. The mix of yellow, orange, red, purple and green tomatoes made it very pretty and colorful, but regular mini tomatoes would work just as well)
* 6-8 basil leaves, roughly chopped or julienned
* A thin slice of red onion, finely chopped
* 1-2 Tablespoons of lemon-infused olive oil or regular good olive oil
* 1-2 teaspoons of balsamic vinegar
* Kosher salt and pepper, to taste

Toss together chickpeas, tomatoes, basil and onion. Drizzle with oil and vinegar, and sprinkle with salt and pepper, to taste. Eat right away, or let it sit around for a while (as I did). It's bound to taste good either way!

The Holy Trinity

Tomatoes, basil and mozzerella (fresh, please), is not exactly a groundbreaking combination. In fact, these days I'd say it's pretty much downright ordinary. These three ingredients are often served together with a drizzle of olive oil and/or balsamic vinegar as a Salad Caprese at just about every half decent Italian restaurant. Heck, even American restaurants serve Caprese salads, because, well, they're just that good. Considering how ubiquitous this combo is, it's hard to be overly inventive with them. But to be honest, that's okay with me. They're amazingly delicious in their simplicity--it's a popular combo for a reason, right?

I have been toying with the idea of adding the Caprese components to pasta for a while now. I did try it once, in fact, although I think I screwed it up big time. I tried stewing the tomatoes or something, and melting the mozz. It was a big mess. Although it did teach me that these ingredients are meant to be enjoyed fresh & au naturale. So tonight was Take 2, and it was a much better success. Perhaps because I delegated and didn't actually do the cooking...?

I'll write out the recipe, but it's very simple. And it's ready in about the time that it takes to boil a pot of pasta, and you'll only need 2 dishes. The one thing that I will say about the recipe though, is get quality ingredients. They don't have too be top quality (I for one am too lazy/cheap/stuck on an island too seek out the best), but whatever you use, make sure you have ingrendients that are enjoyable in their natural state.

In particular, I can't say enough about having good olive oil. Finding good olive oil requires a willingness to spend a little bit of money and just taste what's out there and finding one that appeals to your tastebuds. Two years ago I cruised around some Greek islands with my parents and a few of their foodie friends. While I was there I gained about 5 lbs and a devotion to Greek style Kalamata Extra Virgin Olive Oil. I just use Trader Joe's brand Kalamata oil, which is relatively cheap, as far as EVOO goes, and is quite delicious. However, I've also tasted some store brand oils that are real duds. I've been so dedicated the TJ's brand Kalamata EVOO for so long now that I've forgotten what else is out there that's good. But look around and find one that you like, because it's such a kitchen staple. And without further ado, the recipe:


Macy's Speedy Fast Caprese Pasta Toss:

*Pasta. I like a fork pasta for this recipe, like fusili or penne, but choose your favorite. For 2 people with big appetites, about 1/2 lb should be plenty. I will also note that while I usually cook with whole wheat pasta, I would recommend plain (regular, white?) pasta for this dish. Whole wheat pasta has a grainy-ness and nutty-ness that stands up to hearty sauces well, but for this I wanted the other ingredients to be the stars, and the pasta to be the vehicle, hence the white pasta.
* 1 pint grape or cherry tomatoes. I think organic ones taste better, and for such a small quantity, you'll probably only spend about 50 cents more
* Basil-about 1 cup packed leaves
* Garlic--2 large cloves (or less, if that sounds very overpowering to you)
* 8 oz fresh Mozzerella, either the kind that comes in a container packed in water, or the kind that's wrapped in plastic, like Bel Gioioso brand.
* Extra Virgin Olive Oil--a hearty drizzle (1/8 to 1/4 cup)
* Kosher salt & freshly ground pepper, to taste

1. Bring a pot of salted water to a boil. Cook your pasta according to package directions.

2. While the pasta is cooking, halve the grape tomatoes and put them in a large serving bowl. Mince the garlic and add to the bowl. Cube the cheese (about 3/4 inch cubes) and add to bowl. Rinse and roughly chop the basil and add to the bowl.

3. When the pasta is cooked, drain and toss with a hearty drizzle of olive oil. Add to serving bowl and toss all ingredients together and serve immediately. Sprinkle with a pinch of kosher salt and a crack of freshly ground pepper, if desired. Enjoy!