Wednesday, October 31, 2012

Midweek Food Musings: Dinner Despite Outages all Around

Just came from a pre-dawn drive through my neighborhood. Beyond my block, there are no traffic lights...and no apartment lights. So many streets are impassible, and because there are no lights, trees  resting across a streets suddenly appear, looming large, ominous, and forbidding...and of course, preventing passage. There were so few cars, and maybe it was my impression but those I encountered seemed extra polite at the non-working traffic lights. The moon, now waning (right?! It was just full on Monday), looked out from behind the clouds... For a wonderful and welcome moment, la bella luna lessened the eeriness of the darkness--so unusual in this area--around me.

The darkness is a stark reminder of what so many of us have just experienced. And as images of the devastation so many incurred flash through my mind--of homes washed away or burnt down--I am brought back to "reality." Almost.

In my parents' home, thankfully, things have been quite different. Since they don't work, this "invasion" of family and friends has been a welcome opportunity for the visits they long for.  I'm also happy, of course, to have family/friends over who don't have power at home (and even those that do!); this has made these gatherings feel more like holiday celebrations than the result of a natural disaster. Until, of course, we hear the news.

So though I'm sharing last night's menu and a recipe today, it's a with a bit of a heavy heart. Meals go on no matter what--and so I'm delighted to share food ideas--but my thoughts travel to those who are not as lucky.

Post-Sandy Dinner Menu:

Roasted Zucchini, Red Onions and Carrots, Topped with Parmesan and Parsley
Grilled Sausage, Tomatoes, and Onions
Plating Dinner for 12 
Sautéed Mushrooms (with sliced garlic, a bit of butter, olive oil, and white wine--topped with flat-leaf parsley)
Quiche (A welcome "must-cook" gift from friends without electricity!)
Cous-Cous with Roasted Red Peppers, Roasted Tomatoes, Chicken, and Arugula (Variation--rather building--on the recipe posted here!)
Fresh Green Salad with Clementine Sections


With Brother Peter and Dad (See the fire behind Peter? He's the grill master!)

Mixed Grains with Roasted Red Peppers and Tomatoes, Golden Raisins, Toasted Almonds...and the Last of My Garden Basil 

This recipe was inspired by a sample I tasted in Trader Joe's; they had combined their Harvest Grains Blend (which has couscous, orzo, baby garbanzo beans, and red quinoa) and a jarred bruschetta with golden raisins. Being the big savory/sweet fan that I am, I decided to try it on my own--but without the jarred sauce. I roasted red peppers, red tomatoes and garlic, and combined this "sauce" with the cooked grains, and with golden raisins, and finally with toasted almonds and fresh basil. The result? Lovely! And--if you have leftovers--you can "build" on this by adding a protein (if desired!) like shredded roast chicken (or grilled sausage!)--and more. By the way, it also goes beautifully with the Golden Beet Soup recipe I posted on Monday! 

Serves 10 to 12

1 pound blended grains, or those of your choice! 
6 roasted red peppers, seeded and coarsely chopped
4 roasted red tomatoes, skin removed, coarsely chopped (but keep the juice!) 
3 cloves roasted garlic
Coarse salt and freshly ground black pepper 
3/4 cup golden raisins (or more, according to taste!)
1/2 cup toasted almond slivers (or more, according to taste!) 
10 fresh basil leaves, coarsely torn 

Cook the grains according to directions. In a medium-size bowl, combine the roasted red peppers, tomatoes, and garlic. Add to the grains and mix well. If you feel you're short of liquid, add some vegetable or chicken broth (or water!). Add the raisins, toasted peppers, and fresh basil leaves. Serve warm or at room temperature. 


Mixed Grains Dish--

Monday, October 29, 2012

Sunday Dinner: Velvety Roasted Golden Beet Soup



I am guilty of "falling in love" with adjectives, and then totally overusing them. But hey, if the shoe fits?! Well, velvety was perfect to describe Al Green's voice this week (ah--dreamy, too!), and it is also quite fitting for this soup. And like the good reverend's voice, the texture of this soup is one you just want to be enveloped in.

This soup started with a visit to the New Rochelle Farmer’s market—where I caught site of golden beets, which were priced at $1 a bunch! So when the Sunday wind started a blowin', I started a roastin'!

So, my friends, I just made a soup that I think you’ll love. It’s so pure in it’s simplicity (roasted beets, roasted onions, roasted garlic + chicken stock—though you could use vegetable stock or water—and salt!)  

The comfort food factor is high with this soup; it’s creamy texture is at once welcoming and soothing. Perfect as a dinner or lunch, dotted with crunchy croutons and fresh herbs or scallions, I will definitely keep this on my menu—and hmmm…maybe make it for Thanksgiving! (By the way, even those who may profess to not be beet fans, will like the sweet, almost corn-like flavors of this soup.) 

Enjoy!

Roasted Golden Beet Soup

Serves 8 to 10

3 bunches golden beets (about 10 beets)
3 or 4 small red onions
Olive oil
2 roasted garlic cloves
1 1/2 quarts chicken stock, vegetable stock or water (or a combination of the stock and water)
Olive oil
Coarse salt
Scallions and/or parsley for garnish.


Preheat the oven to 375°F. Lightly oil a baking pan. Peel and coarsely chop the golden beets. Do the same with the onions. Spread both on the pan (you may want to use two pans!). Drizzle with olive oil. Roast for about 40 minutes, tossing occasionally, until the beets are tender/roasted but not mushy.  Remove from heat.

Transfer half the beets to a blender. Add a clove of the roasted garlic, and half the stock/liquid. Blend. Transfer to a soup pot. Repeat with the remaining beets/stock. Add salt to taste. Heat and add garnish just before serving! 

Wednesday, October 24, 2012

Midweek Food Musings: Lovely Tapas Part 1: Pan Con Tomate (Toasted Bread with Tomato)



Pan con Tomate (En Catalán: El pa amb tomàquet )

As we wind down tomato season—and while I’m still enjoying my Post-Barcelona glow—I wanted to share this recipe for Pan Con Tomate. This, my friends, is so simple—yet so lovely and tasty. This three-second-to-prepare snack is one that’s typical Catalán (enjoyed throughout Bareclona, and other parts of  Cataluña); it’s also one of the savory treats I just became re-enamored with.

The beauty of this snack—which could be part of breakfast, lunch, dinner or as a “tapa,” small plate served alongside your favorite sangría or wine (or more!)—is that it is something you can pull together at the last minute. It’s also a perfect use for that country-style bread you bought, but didn’t finish (the one that’s getting a bit hard!). By the way—I was asking about the origin and here’s one that was suggested to me: When they were building the metro in Barcelona, in the 20s, they planted tomatoes next to the streets; the workers collected them to soften the hard bread that they had carried with them. 

But it doesn’t just have to be bread with tomato; for some variety, you can always add some ingredients to the top; some typical favorites are green Spanish olives, paper-thin slices of Spanish ham or procuitto, paper-thin slices of Manchego cheese (I’m drooling!), and/or anchovy fillets.  I’m thinking that perhaps for next Sunday—or even for Thanksgiving (or both!), I’ll try some different ways of preparing it…and will share!

So what are important keys for this simple recipe? As always, the quality of ingredients will make a big difference…so the better the bread (albeit a day or two old!) tomatoes, and olive oil—and whatever you choose to put on top—the better the results.

Pan con Tomate  

Thanks to Victoria's mom Raffa, who made this gorgeous  tortilla española, we enjoyed both with café con leche seaside (yes--while facing the Mediterranean!) in Mora, near Tarragona, Spain. 
About 8 servings
 Pan con Tomate (El pa amb tomàquet )

As we wind down tomato season—and while I’m still enjoying my Post-Barcelona glow—I wanted to share this recipe for Pan Con Tomate. This, my friends, is so simple—yet so lovely and tasty. This three-second-to-prepare snack is one that’s typical Catalán (enjoyed throughout Bareclona, and other parts of  Cataluña); it’s also one of the savory treats I just became re-enamored with. 

The beauty of this snack—which could be part of breakfast, lunch, dinner or as a “tapa,” small plate served alongside your favorite sangría or wine (or more!)—is that it is something you can pull together at the last minute. It’s also a perfect use for that country-style bread you bought, but didn’t finish (the one that’s getting a bit hard!). By the way—I was asking about the origin and here’s one that was suggested to me: When they were building the metro in Barcelona, in the 20s, they planted tomatoes next to the streets; the workers collected them to soften the hard bread that they had carried with them.  

But it doesn’t just have to be bread with tomato; for some variety, you can always add some ingredients to the top; some typical favorites are green Spanish olives, paper-thin slices of Spanish ham or procuitto, paper-thin slices of Manchego cheese (I’m drooling!), and/or anchovy fillets.  I’m thinking that perhaps for next Sunday—or even for Thanksgiving (or both!), I’ll try some different ways of preparing it…and will share! 

So what are important keys for this simple recipe? As always, the quality of ingredients will make a big difference…so the better the bread (albeit a day or two old!) tomatoes, and olive oil—and whatever you choose to put on top—the better the results. 

Pan con Tomate  

About 8 servings 

8 slices of bread—preferably country or Italian style, cut into 3/4-inch thick slices
4 cloves garlic peeled and cut in half

4 small ripe tomatoes cut in half or about a cup of fresh-grated tomatoes (you can cut them in half, and grate them using a cheese grater)
 
Extra-virgin olive oil

Coarse salt and freshly ground black pepper  

Grill or toast the bread for about 2 to 4 minutes per side (you just want it lightly toasted).   
Once the bread is toasted but still warm, rub the cut side of a 1/2 clove of garlic (or more or less according to taste; use a fresh piece for each slice). Then  rub the tomato (cut side) over the bread, pressing firmly to push the pulp into the bread (or, if you’ve grated before, spoon over the toasted bread) until the toast is covered with tomato. (Don’t use the skin, though.) After that, drizzle olive oil over the bread and tomatoes. Finish with a sprinkle of salt and some fresh ground pepper (as desired). Serve immediately.
Here you can see my pan con tomate--with a green salad, vegetable tempura, and a dollop of Romesco Sauce (recipe to come!)--This was my first "Spain Redux" dinner...and I'm planning more, of course!


Monday, October 22, 2012

Sunday Dinners: Is it Breakfast? Is it Dinner? A little bit of both--from Barcelona!

Mis queridos amigos,
As I wind down my visit to Barcelona, where I lived so many moons ago (okay, dare I say 34 years?! Yikes!), I am thinking about so many things related to food (and more!). What I'd like to share today is the idea that we can rethink the way we look at so many meals--in terms of what we serve and at what time--can vary.  This, my friends, the looking at things in different ways, is part of the beauty of traveling.

Okay, back to the theme of my post.
Though I can totally go sweet in the morning (croissants with jam, or palmeras--those elephant ear pastries that are just so out-of-this-world flaky, light and honey kissed), the best breakfasts we've had here have been savory: pintxos (Basque-style tapas--they say they have 80, that vary seasonally), pan con tomate, tortilla española and more. (I will post my recipes on Wednesday!).

Here I share some photos of our new desayunos...
Assortment of Breakfast Treats

Feliz--happy--with my pintxos y café con leche!
Sample plate: Queso with nuts and mermelada, olives and anchovies, roasted pepper and more...

It started with a breakfast we had in Euskal Etxea--tapas/pintxos from the Basque region in Barcelona. They put out about 15 different choices at breakfast time (a kind of bar-meets-buffet style, and then you're charged according to the number of toothpicks on your plate!), and then they add more as the day continues (lunchtime is 2:00--so prior to that, a bunch more appear--and then again, before dinner time, starting at 8 pm-ish, though dinner is usually around 10!).

On Wednesday--from New York--I will share some recipes....but for now, mis queridos amigos,  bon dia (Catalán!) from beautiful Barcelona.

Wednesday, October 17, 2012

Midweek Food Musings: Saludos desde Barcelona (greetings from Barcelona!)

Mis queridos amigos, We--my junior year abroad friends (from college some 30+ years ago!) and I have been spending the last 12 hours strolling the Ramblas, enjoying café con leche, vasitos de vino (wine), great snacks,  and wow, an  amazing dinner and view. If you haven't been to Barcelona, I encourage you to make the trip; it's a gorgeous city filled with architectural and culinary wonders. We are as delighted now as we were many, many years ago...and remembering adventures that we had, as we create new ones!

Though I hope to share some new recipes here (I'm dying to find out about the Paella de Arroz Negro...among many others!), for now I'm sharing photos of a delicious dinner we enjoyed in the Gaudi-designed building where the fabulous restaurant Casa Calvet treated us to a series of tapas that married beautifully with our Terras Gauda Albariño (fruity/fragrant yet dry white wine).
Here are some of our dishes:

Chickpeas with Chopped Duck Liver and Chestnuts Sautéed with Onion--Perfect! 

Little Crispy Puffs Filled with Gorgonzola Cheese, Black Olives, and Tomatoes--Magnificent Crunchy-smooth contrast! 

Sautéed Artichokes with Asparagus, Chanterelle Mushrooms, Almonds and Cumin...what a combination of textures and flavors--again! 

Three Full and Happy Customers! 

Monday, October 15, 2012

Sunday Dinners: One Chicken Soup of my Soul

On Saturday, soup was on my mind. Maybe it's because I'm leaving this evening Barcelona for a week (YAY!) or perhaps because unlike Sunday in New York--which was balmy--Saturday was a bit brisk, or maybe my soup craving stemmed from a combination of both. After all, now that my kiddies are grown up--for the most part--it's my parents that I worry about most...and soup = comfort, for so many reasons.

At any rate, while I was working at work at school on Saturday, I was thinking about chicken soup! In fact, though yes, I did pay attention as I was observing my students and their teachers, I was also planning. I knew that cooking time was limited, but wanted tortellini to play a role. Actually, one of my mom's favorite soups is Tortellini en Brodo (traditionally tortellini in capon broth!). I planned to change it up a bit with some chicken, and more--and knew it had to be a quick version so that we could eat by 6:30.

So... right after work, I picked up my fresh flat-leaf parsley, fresh spinach, and a pack each of chicken breasts and thighs, frozen tortellini, parmesan cheese, and fresh bread.  (I had the tomatoes, carrots, and some TJs excellent-quality chicken broth at home.)

Well, my friends, dinner was on the table at 6:30! (And, my parents were happy!)

Chicken Soup with Tortellini and Spinach

Serves 6 to 8

Canola oil
1 clove of garlic (or to taste), minced
1 red onion, coarsely chopped
2 packages (about 3 pounds) of chicken, diced into smaller chunks
White wine
Chicken broth (about 1 quart)
2 cups diced carrots, or half a bag of baby carrots
Cheese tortellini (1 pound)
Spinach (one bunch, coarsely torn or chopped)
1 pound of grape or cherry tomatoes (optional), halved
1/2 cup chopped flat leaf parsley
Coarse salt and freshly ground black pepper

Fresh-grated parmesan or pecorino romano cheese

Heat about 2 tablespoons of oil in a stock pot. Sauté the garlic and onion for several minutes, or until the onion starts to soften. Add the chicken pieces and let cook about 4 minutes, and then flip (they should be brown on both sides, and just about cooked through; you'll finish cooking them in the soup). Add a splash of white wine to deglaze. Add the chicken broth and bring to a simmer. Add the carrots and cook for about 15 minutes, or until the carrots just start to soften. Add the tortellini and cook until the tortellini is al dente (so cooked, but not mushy). Add the diced tomatoes, spinach, and parsley. Turn the heat off, and let sit for a few minutes. Taste and season. Serve hot, in bowls with fresh crusty Italian bread, a leafy green salad, and fresh cheese to sprinkle on top.


Wednesday, October 10, 2012

Midweek Food Musings: Salsa--Simple/Sumptuous!

When I planned my menu for a catering event last week, I had my chicken and meat (both Peruvian-style marinated, here ), and my fish (Salmon Ceviche, here on my Latin Twist blog), but I felt that two things were missing: something with more color, and vegetables. I had to think quickly, after all, I had finished most of my shopping and prep for the event. The solution--as it turns out--was right outside my door: Tomato and Basil-Cilantro Salsa.

(Well, okay, really the salsa it wasn't EXACTLY outside my door, but the inspiration was there.)
As I've mentioned, my husband the wonderful gardener has cultivated a lovely crop of cherry tomatoes and basil. I found some other gorgeous ones (couldn't use just ours!) at the Farmers' Market. Also, we're lucky to have a plethora of chips available (homemade--here in New Rochelle--and I have been buying quinoa and black bean tortilla chips from Trader Joe's). Here--as you'll see--the chips, and the salsa, made a beautiful display. And this was a big hit at the cocktail party!

Fresh Tomato, Basil and Cilantro Salsa

Serves approximately 15

2 pounds of grape and/or cherry tomatoes
White balsamic vinegar
Olive oil (excellent quality)
Coarse salt and freshly ground black pepper
2 limes
8 to 10 leaves fresh basil, coarsely chopped
1/4 cup chopped fresh cilantro leaves

Slice half the grape tomatoes in quarters. Using a food processor or blender, gently pulse--just a bit--the other half (this is so that you have a half-chunky, half more-liquidy base but be careful not to make it all into a purée...unless that's what you want!). Add about 1/4 cup of white balsamic vinegar, and 1/2 cup of olive oil (this time I used the Spanish organic, extra virgin from Trader Joe's). Mix to combine. Add salt and pepper, and the juice of two limes. Stir and taste and adjust. Cover the salsa and refrigerate for at least an hour, and even overnight. Before serving, bring the salsa to room temperature, and add fresh basil and cilantro.


Salmon Ceviche
Peruvian Marinated Chicken 

With my beautiful assistant, Chef Amy (caterer extraordinaire--who's also my sister-in-law!)


Monday, October 8, 2012

Sunday Dinners: Dad's Birthday Dinner

With the Birthday Boy and His Bride    
Birthdays are special; birthdays for octogenarians are more special...especially when the octogenarian is a parent! This Sunday's dinner coincided with my dad's 89th birthday. I asked him what he wanted, and in true Tony G. form he said, "Whatever you make will be just wonderful...." Then he added, "but I really like that chicken dish."

That chicken dish? Well, hmmm, I have a few. I started naming some of them--and then I remembered he was a big fan of the pesto-marinated grilled chicken, so opted for that one. And so the rest of the menu was built around it.

Here's the complete menu:
Sunday Dishes
Mary's Fresh-Baked Quiche (Thank you, Mary!)
Guacamole with Grapes and Nuts with Homemade Tortilla Chips
Fresh Tomato, Basil and Cilantro Salsa (will post on Wednesday!)
Quinoa and Blue Corn Chips
Assorted Cheeses and Grapes

Arugula, Clementine, and Toasted Pecan Salad
Mozzarella, Tomato, and Basil "Poor Man's" Salad
Roasted Zucchini, Red Onions and Assorted Baby Potatoes
Sautéed Chinese Broccoli (Gai Lan)  (thank you--Shawn and Mara!)

Chicken and Citrus-Spiced Basmati Rice
Sautéed BayScallops (thank you, Ginny!)
Pesto-Marinated Grilled Chicken 

Assorted Italian Pastries from the Bronx (Thanks, Norrie!)
Mocha Cake with Dark Chocolate, Pecans and Cream Cheese-Mocha Frosting (hmmm...I'll post the recipe at some point!)

Dad and Susan blowing out birthday candles-
The dishes worked well together in terms of both colors and flavors; the citrus in the arugula salad and rice complemented the chicken and scallop dishes, and the greens worked with all. But the nicest part of this dinner was way beyond the food: it was being together. The ebbing and flowing of the talk at the table, with a background of Cuban and Brazilian sounds that emanated from the living room during brief lulls between laughter and discussion, all contributed to the most important component of Sunday--or any day--family dinners. Enjoying each other's company, as I've learned from my parents, is what life, and dining together, are all about.  The 14-person crowd included my dear friends from high school, Mary, Ginny, and Susan (we missed you, Patty!); my dad, who has loved them all, and witnessed our growth from teens to adults (yikes--decades!)  was so happy. My mom--as evidenced by the photo--was happy, too.


At the end of the night my father took my hand, kissed it, and then kissed me on the cheek. He smiled broadly, and said, "thank you."

Wednesday, October 3, 2012

Midweek Food Musings: Sunday Dinners= Leftovers for the Rest of the Week!

I was talking to my cousin (that would be you, Donna!) about how cooking on Sunday is great because it also gives you food for the rest of the week. This--for all of us who are crazy busy--is a wonderful thing! Basically, though I usually only make one main meal on Sunday, I also welcome the challenge of recreating/recombining so that Sunday's dinner can be "transformed" into a a new dinner!

So, as you saw last Sunday I wrote about my main dish (Citrus-Kissed Bluefish) and also mentioned some of the sides (Peruvian-marinated chicken, assorted roasted potatoes and red onions, and corn). The sides are what I pulled together to make Monday--and actually Tuesday's--dinners. Now I confess, it's just my husband and I at home on most evenings these days (believe me--if my kids were home this wouldn't have made it to day 2!!!). Still, the important thing is always thinking ahead, and planning that perhaps the sides could be "morphed" into mains during the week!


In this picture (and I apologize if it looks too close and weird!) you can see that I've removed the kernels from the corn, sliced my roasted potatoes--which include, by the way, some Peruvian Purple potatoes--and diced the chicken. Also--well, I did make extra marinade for the chicken, and this is not reheated; it's fresh cooked new pieces (we finished all the other bits on Sunday!).  I added some fresh cilantro--which is also a nice touch (the fresh herb bit) for any leftover dish. You want to use the leftovers but give 'em a bit of new life.




Again, my friends, you have to change/adapt for what's right for you and your family!  Would love to hear how you do it, too...




Monday, October 1, 2012

Sunday Dinner: Citrus-Kissed Broiled Bluefish

Bluefish is not usually a menu item for me—or at least one that I prepare. (But wow—was in Block Island and had the most AMAZING bluefish pâté (that’s what they called it) at Finn’s (right near the ferry!) as well great smoked bluefish.
But making it myself is not something I do—well, until now!

Actually my brother Shawn had said he was going to make it last night—but he got pulled into our local neighborhood Oktoberfest, along with my dad, and so the fish waited for me!

I decided to try a citrus marinade (maybe it’s all the ceviche I’ve been making—please do check it out on my Latin Twist column!) and it worked out well…

So, my friends, here it is!

The menu was:
Citrus-Kissed Broiled Bluefish
Peruvian-Style Marinated Chicken (I had posted it before—and am making it for a party this week—but was playing a bit with the spice…)
Fresh Corn
Roasted Assorted Potatoes and Red Onions (this was planned before I knew I had corn!) Topped with Fresh Chives
Arrugula, Red Grapes, and Gorgonzola Cheese Salad