recipe: beets two ways

[Red stained fingers from the beets]

If you saw my recent Instagram photo of dinner ideas, you may be surprised by the photo above. I do have some big plans for later this week and as a result, I wanted to get my veggies in early. I have two recipes that make the most of fresh fruits and vegetables before spring is officially here. The first is an adaptation of Bon Appétit's Blood Orange, Beet, and Fennel Salad while the other is more a cooking technique than formal recipe. I couldn't stand to throw out the lovely greens that came attached to the beets. Turns out they taste almost identical to swiss chard! The stalk does leach a little red, though. 

Blood Orange, Beet, and Fennel Salad
For this salad, I most followed the prepareation according to the recipe, but changed the proportions. I felt the recommended amount of several ingredients, most notably the beets, is not nearly enough for two people, much less the 4-6 it is suppose to serve. My grocery only had mini golden beets so I used all red beets but mix it up if you can. I also changed the final step to serve the salad in a bowl instead of plated.


5 medium red beets, tops trimmed
5 medium golden beets, tops trimmed
3 blood oranges
2 medium navel oranges
1 tablespoon fresh lemon juice
1 tablespoons fresh lime juice
1 small fennel bulb, very thinly sliced crosswise on a mandoline
1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)
Good-quality extra-virgin olive, pumpkin seed, or walnut oil (for drizzling)
Coarse sea salt,  freshly ground black pepper
1/4 cup loosely packed fresh cilantro leaves


Cut beets from leaves, set leaves aside for second recipe. Wash beets and wrap in foil, leaving some water on the beets. Bake at 400 for an hour. 


Juice two of the blood oranges. Add the juice of the blood oranges, lemon and lime to a bowl. Slice the other oranges, cutting away the white pitch and/or peel and use as wedges*. Add to the bowl. Once beets are done roasting, peel. Add the beets, fennel, and onion to the bowl of oranges. Drizzle with olive oil, salt, pepper, and cilantro. Stir. Allow to sit for a few minutes then serve.  To store leftovers, transfer to covered container with only minimal dressing. 


*Mixing slices and wedges adds interesting textures to the salad and are visually fun. Slice the beets in a combination of wedges and slices as well. 

Sautéed Beet Greens 
leftover beet greens from 10 beets
1 tablespoon olive oil
1 teaspoon red pepper flakes
1 tablespoon garlic, chopped

Cut the leafy greens away from the thick stalks and roughly chop. Wash and dry. 

[You only need to remove the thickest part of the stalk]

Heat oil in large saute pan and add red pepper flakes and garlic. Cook for 2 minutes then add greens. Add one or two tablespoons water and cover, stirring occasionally. 

[Cover the greens to get them to wilt]

Cook for about 8 minutes, to desired texture. I like to leave them just wilted but you can cook them longer if you prefer. 

recipe: grilled romaine salad

To spice up a simple head of romaine, my mom and I decided to throw it on the grill with the chicken we were grilling for dinner. Recipe by photograph below.

[Chop head in half lengthwise]

[Grill 3-5 minutes]

[ Add chopped tomatoes and cucumber, top with vinaigrette.]

recipe: fingerling potatoes

The past three weeks have been spent lazing around my (later) childhood home and with my family at the beach. It's been wonderful and now I'm getting ready to spend a week traveling the East Coast (upstate New York, The City, DC and then Richmond) before leaving for the west coast. Two days ago, Partner-in-Crime found us a place so now only the actual moving my things across the country by large truck is left. I'm not sure that I'll have time for writing much over the next few weeks but there are few posts schedule and the Tumblr will be tumbling for quite a while. So my online existance will go on while I barrel down I-80W.

In order to add value to this post and avoid two imageless posts in a week, I give you an entirely simple recipe for roasted fingerling potatoes. I love all potatoes but I am partial to fingerlings. Not just because tomorrow at 7am, technically today, I leave for the Finger Lakes and old Cornell.

[Sliced fingerlings]

[Roasted fingerlings]

Roasted Fingerling Potatoes
Slice potatoes lengthwise, typically into thirds. Roughly 6 potatoes per person.
Toss with olive oil and rosemary.
Roast at 450 for 20 minutes or until the edges are crisp and the centers puffy.

recipe: for my southern father

When I arrived home, there were several green tomatoes in the kitchen to greet me. My father had recently had a wonderful fried green tomato dish in Charleston and my mother wanted my help in recreating it. It had involved pimento cheese so we decided to make fried green tomatoes and pimento cheese from scratch to complement the sliders she was preparing.

For the fried green tomatoes, I used a recipe she had found on The Food Network website, courtesy of The Neelys, whoever they may be. It wasn't my first time making fried green tomatoes but the use of panko instead of cornmeal intrigued me. I followed the recipe, finding it easiest to set up workstation right next to the stove so I could dredge the tomato through each bowl quickly.

[workstation]

[fried green tomatoes]

The panko crust was light and airy, overall I think I'll continue to use panko as at least part of my coating in the future. They could have used more flavor, perhaps a heartier pinch of cayenne and more black pepper.

[Daddy's fried green tomato stack with pimento cheese and prosciutto]

For the pimento cheese, I found recipes right and left. I combined one I found in Bon Appétit from Parker and Otis in Durham with one found the day of the cooking in The Charlotte Observer. I'm having trouble finding the article online, but the Observer credited the recipe to "An Irresistible History of Southern Food" by Rick McDaniel.

Pimento Cheese Recipe
16 oz (roughly 4 cups grated) sharp yellow cheddar cheese
4 oz drained, chopped pimientos
1/2 cup mayonnaise
1/2 teaspoon celery salt
1/2 teaspoon chili powder
1/8 teaspoon ground cumin
1/2 teaspoon cayenne pepper
fresh ground black pepper to taste

Grate cheese coarsely. Add rest of ingredients, stir to mix. Let sit to incorporate (in refridgerator) for about 30 minutes before serving. Great warm or cold.

[My slider with fried green tomato and pimento cheese]

lunch from leftovers

My recent post from Fourth of July showed a bevy of food from our cookout spread and I've been making meals from it all week. Above is the delicious grilled chicken, provolone, grilled pepper, arugula and pesto sandwich I made yesterday. All from leftovers, it was possibly the best sandwich I've ever made. Probably due to the use of homemade bread (thanks, Stephen!)

On the more actual-cooking side of things, I had some uncooked green beans from the farmers market to use. Wanting to eat more of the fresh corn, I created this Green Bean and Corn Succotash. The first day I ate it solo and today I reheated it and served over toasted crostini and basil pesto.

Green Bean and Corn Succotash

[Ingredients]

1 pint steamed green beans
2 ears of corn, removed from cob
spring onions sliced and soaked in vermouth
butter
balsamic vinegar (not pictured)

[To prepare:]

Saute the onions in butter. Add the green beans and corn, saute until hot.
Add splash of balsamic. Salt, pepper to taste.

[Enjoy!]

[For crostini, slice bread thinly. Fry in butter.]

[Spread with basil pesto]

[Cover with succotash. Enjoy!]

weekend review: long fourth of july

I hope you all had a wonderful Fourth of July. My lease here in Richmond ended on the 30th but I knew I needed to stay around at least through the Fourth (and now have been convinced to stay through this coming weekend as well.) I enjoyed relaxing after a June full of travel and packing. Posting here has been slow, but today I offer two (easy!) recipes.

I started my celebration Sunday morning with a lunch with the pup at the park. Byrd Park's concession stand impressed me, offering this hearty chicken sandwich for roughly $5. The sandwich itself was standard but the chips were fresh and quite tasty. Plus, I got to sit and watch families paddleboat. Next I headed back to my friend's house where I am staying for the week. He and his girlfriend were hosting a cookout, which was a great chance to see some friends before I leave.

[California Israeli Cous Cous]

[Grilled peaches]

[The (mostly) complete spread]

[My sandwich creation- grilled chicken, green apple, avocado, lettuce]

The feasting was followed by outdoor activities, then resting, then fireworks over the river. Monday itself was even lazier, spend mostly by the pool and then lounging on a porch watching a lightening storm instead of manmade sparks.

California Isreali Cous Cous
1 cup of cous cous according to the package.
3 small cucumbers (farmers market style) or one grocery store size cucumber, diced
1/2 red onion, diced
1 avocado, diced
1 green onion, diced
1 pint cherry tomatoes, quartered
1 tablespoon cilantro, chopped
olive oil
salt and pepper

Combine first seven, salt and pepper and olive oil to taste.


Grilled Peaches
Slice six barely-ripe peaches into eights.
Thread on skewers soaked in water. Place in baking dish.
Pour about 2 tablespoons olive oil over peaches then crumble 1 tablespoon brown sugar.
Mix to coat.
Grill 3-5 minutes per side until fork pierce easily. Enjoy plain or over ice cream.

recipe: frittata

I am not a fan of eggs. I do not eat them scrambled. Or sunny-side up. Or hardboiled. Or omlettes. So it is rather odd that I am going to give you a recipe for eggs that I would consider to be quite successful. Yet, I have 6 people who would tell you that you should make these eggs.

If you like eggs, that is.

As for me, I thought they were good. For eggs.

[I'll admit they look awesome.]

I followed the process for these eggs from The Kitchn, cooking in my typical way of not measuring and changing most of the ingredients. Translating it into a recipe:

Spring Frittata with Green Beans, Squash and Rosemary
1 cup chopped green beans (in 1/4 inch segments)
1 cup diced squash
2 tbsp diced green onions
olive oil
salt & pepper
6 eggs
1/4 cup grated Parmesan cheese
3 sprigs rosemary, roughly chopped

Follow the recipe directions from The Kitchn. Substitute your preferred vegetables and herbs, eggs are very forgiving.

I was nervous making this for a group having never made eggs in any form. It was surprisingly easy and the process is forgiving. I expected the eggs to stick to the pan but as long as you put a good glug of oil in the pan before you pour in the egg/veggie mixture, it will come out easily.

I even ate the eggs, so you know they are good.

recipe: pasta with asparagus pesto

Sunday night at 8pm, having consumed only a bagel my roommate prepared me for the past 8 hours, I decided I wanted to use up the asparagus I had in the fridge. With dreams of creamy pasta in my head, I turned to the internets because I knew I had no cream in the house. I came up with an asparagus pesto, from Gourmet magazine, that I adapted thanks to some suggestions from comments others left.

It has enough cheese to satisfy my craving, but the cheese is merely a background player to the savory pine nuts and the bright asparagus and lemon. Plus, the dish works cold for leftovers.

Pasta with Asparagus Pesto
(Original recipe from Gourmet)

• 1 pound pasta (I used rotoni)
• 1 pound asparagus
• 1/4 cup pine nuts
• garlic cloves (Gourmet said 2-3 medium, I used between 4-5)
  
• 1/2 teaspoon salt
• 1/2 cup extra-virgin olive oil
• 2 ounces freshly grated Parmigiano-Reggiano (about 2/3 cup)
• peel of 1 lemon (my addition)

[mise en place]

I rarely prep my ingredients first, but wanting make sure I got the asparagus right I did prep ahead of boiling the water this time, with the exception of grating the lemon.

In a 6- to 7-quart kettle bring about 5 quarts salted water to a boil. Saute the pine nuts and garlic in a small amount of olive oil.

Have ready a bowl of ice water. Trim woody ends from asparagus. Cut asparagus stalks crosswise into 2-inch pieces, reserving tips. In a steamer set over boiling water steam stalks, covered, 4 minutes. Add half reserved asparagus tips and steam, covered, until just tender, about 1 minute. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in a colander and pat dry. Add pasta to boiling water.

In a food processor pulse pine nuts and garlic with salt until finely chopped. Add asparagus and oil and pulse until asparagus is coarsely chopped. Stir in lemon peel.

Cook pasta in boiling water until al dente. When almost ready, add remaining asparagus tips and cook 1 more minute.

Reserve 1/3 cup pasta cooking water and drain pasta in a colander. Transfer pesto to the now empty pot, add pasta* and stir in Parmigiano-Reggiano and lemon peel. Season with salt and pepper, if desired. I found it was unnecessary.

*The recipe has you add the reserved cooking water, I forgot to reserve any and it was fine without, but will probably try to remember next time. I don't think it's dry without out though.

recipe: vegan basil and roasted tomato pasta

Again, a recipe of sorts that isn't really a recipe. But a great summer dish, nonetheless. I made enough basil pesto for about 3 batches of pesto and froze some of it. I left it vegan because I've heard it freezes better that way.

To make pesto:
Toast 1/2 cup pine nuts. Take one batch of basil, washed and desteamed. Stuff the food processor full and glug some extra virgin olive oil around it. Toss in a few tablespoons of toasted pine nuts. Grind it all up. Add more basil/oil/pine nuts until you get the right consistency. Salt and pepper to taste, trust yourself on this one.

To make the pasta:
Set water on to boil. Slice yellow cherry tomatoes in half, mix with tablespoon of olive oil, lightly salt. Broil in oven for about 10 minutes, checking until slightly wilted. Boil pasta, strain. Toss pasta, tomatos and pesto together.

I don't think the tomato pesto combo needs cheese, but feel free to add some on top. Making the pesto took me about 15 minutes, start to finish. (Including dropping the first set of pine nuts on the floor. Avoid that, it's expensive.) The rest takes the amount of time to boil the pasta. So quick and easy!

a new springtime favorite

I spent about $20 on all the initial goods. Huge bag of sushi rice that will last all year, seaweed wraps, rice vinegar (went ahead and got the 'sushi' kind with sugar mixed in,) pickled ginger (YUM!) and already had the soy sauce. Didn't feel like spending money on wasabi but may pick it up for the next round.

So simple to make. I believe I boiled 1.5 cups of dry rice and had just a little left over for 4 rolls. I had cut up a whole avocado, cucumber and carrot and also had about 6 stalks of asparagus, which was way more veggies than needed. I basically followed directions on the rice to cook the rice and the directions on the wraps to make the sushi. I don't have a bamboo mat to help with the rolling, but it really wasn't an issue.

I don't know if I'll get brave enough to make sushi with raw fish. I think I'll leave that to the experts!

Wrapped up and ready to take to lunch the next day! Still tasted great after a night in the fridge, but don't cut into pieces until you are going to eat.

get your vitamins

My local grocery store doesn't always have the best vegetables so when I went in Sunday to find easy parking (rare) and great looking broccoli rabe (say what?!) I was so excited to get it. I knew I wanted it sauteed with red pepper flakes. I'd never cooked broccoli rabe before so I did a quick google search and found exactly what I was looking for!


I didn't want the broccoli rabe cut so short, so I just trimmed the edges and left it. It turned out just as I hoped. The rabe was still crisp and fresh tasting while still coated in delicious delicious oil.

I paired it with roasted potatoes (red and yellow potatoes cubed, tossed with olive oil and salt and roasted for 40 minutes in a 400 degree oven) and a nice red. Perfect easy meal for a day when winter is becoming spring.

two minute lunch: nate's taco truck

Today I took my morning calls from my house and decided to grab lunch before heading to the office. Richmond is scattered with food trucks but I had heard rumors of an amazing taco truck on VCU's campus. Too far from office on ordinary days, I checked it out. I have to give props to RVA Foodie whose Camarelized Opinions first informed me of the exhistance of this magical truck.

Nate's Taco Truck is found where Staurt and Grove meet, in the middle of the VCU campus. A very nondescript truck (Nate, lemme know if you need a graphic designer!) there were constantly a few folks, all of whom appeared to be college students, waiting for tacos. Nate (I'm assuming) was incredibly friendly, chatting with the girl in front of me about The Real World and serving up tacos with a smile.

There are a range of tacos, with meat (chicken, chorizo, beef) and vegetarian (TVP, potato, black bean) which come with sour cream, salsa, cheese and lettuce. Quesadillas and "frito pie" are also available. (Frito pie is a bag of fritos with beef and taco toppings. Sounds delish!) I ordered 3 tacos- chorizo, beef, and potato- for $2.50 each.

Potato and chorizo tacos.

I ate the first two- potato then beef- in the car immediately. Started with the potato, which I had expected to have small squares of potato. Instead it was potato hash, shredded potato similiar to the type used at Waffle House. It was highly seasoned with some delicious unknown spices and despite the starch content felt very light to eat (maybe it was my speed wolfing it down?) but then I cracked into the beef taco. The seasoning tasted more along the lines of taco seasoning you buy at the supermarket, but somehow more intense. The beef was a little greasy and my tortilla that had been previously perfectly crisped got a bit soggy. Still, delicious and after the second taco I started to fill a little full. I decided to head to the office. About halfway through I started to crave my third taco. And get worried that it too would be soggy.

Ground beef taco.

Luckily the chorizo was not as greasy and the taco was in perfect condition. In fact, the time being wrapped up in the foil let the cheese get all melty and the sour cream had sort of infused the whole taco. It was the most delicious of the three (though in close competition with the pototo taco.)

All in all, I'm planning on being back on Wednesday.

winter warning

Last week I was out of commission at a staff training in sunny San Antonio. I arrived home to find Richmond covered in snow. My car was under, oh, 7 inches of snow which meant I was not going to bother with grocery shopping. Instead, I scavenged my cabinets and freezer to make this chickpea stew. I used two recipes as inspiration, one from the amazing blog The Kitchn and one from the useful resource Epicurious. This recipe is, as often is the case, this is meant to serve as basic guidelines so adapt to what you have.


Ingredients
1lb bag of dried chickpeas, soaked in water overnight
1 sweet potato
1 large white onion
olive oil
8 cloves garlic, minced or pressed
1 tablespoon ground cumin
2 teaspoons cinnamon
1 can chicken broth
asparagus, frozen, roughly the equivalent of 1 bunch
1-2 cups spinach
juice of 1-2 limes

1. Cut sweet potato into small pieces, coat with olive oil, toss with salt and roast in oven.

2. Heat oil in large pot over medium flame. Add onion and saute until translucent, about 10 minutes. Add garlic and spices, when fragrant, add the chickpeas and broth. Bring broth to a boil then add asparagus and spinach. Add sweet potato when ready.

3. Keep simmering to allow chickpeas to soften. I kept the liquid levels very low and added water only when I felt it was needed. Due to lots of stirring, the sweet potato completely disappeared though I could taste it. I left it on about 40 minutes before I ate and then on low while I ate, in all about 1 hour.

4. When almost done, add lime juice, salt and pepper if disired. Serve over rice.

In the end, the stew was sweet and cinammon-y. I loved it but think it could be improved by adding something more spicy, such as cayenne. I only used one lime and the flavor was lost. I didn't use salt or pepper but it probably would improve it.

This made enough for 8, of which I froze half.