Fava Bean Puree

Fava Bean Puree

Adapted from Alice Waters, The Art of Simple Food


½ Cup – Olive Oil
4 Lbs – Fava Beans
4 Large Cloves – Garlic, Roughly Chopped
A couple of sprigs of herb of your choice (Rosemary, Thyme or Tarragon work very well)
½ Cup – Water
¼ Cup EVOO
1 Lemon – Zest and Juice
Salt and Pepper to Taste


To prepare the fava beans for cooking, remove them from their pods. Bring a large pot of water to a rolling boil, and fill a large bowl with ice water. Blanch the beans in the boiling water for 2 (two) minutes. Transfer the beans with a skimmer or slotted spoon to the ice water. When they are cool, drain the water and remove the beans from their skins.

To make the puree, heat the ½ cup of Olive Oil in a medium pot over medium heat. Add the beans, garlic, herbs, water and a couple of pinches of salt and pepper. Simmer, stirring occasionally, until the beans are very tender (about 20 minutes), adjusting the heat as necessary to prevent burning, and adding more water if it is necessary. Remove the pot from the heat, and remove the herb sprig. Mash the beans with the back of a spoon or a potato masher.

Stir in the ¼ cup of EVOO and a bit of water to achieve a thick, but spreadable consistency. Add the zest and juice of one lemon. Taste and add additional salt and pepper to taste.

Serve with toasted baguette slices or as a side dish.

Gloria’s Spinach-Cheese Squares

This is one of those dishes that are addictive and quite nutritious. Back in the 90's, when I lived in New England, my partner's sister made these and I could never get enough of them…I hope you enjoy them as much as I did and still do!

Gloria's Spinach-Cheese Squares


3 – Eggs
1 Tsp – Baking Powder
1 Cup – All-Purpose Flour
1 Tsp – Salt
1 Cup – Whole Milk
1 Tbsp – Onion, Chopped
2 – 10 oz boxes of Spinach, thawed
2 – 8 oz Cheddar Cheese, shredded
4 Tbsp – Butter


Beat the eggs well; add flour, milk, baking powder and salt. Mix well again.


Add onion, spinach (drained), cheese and mix well.


Melt: 4 Tbsp Butter, coat a 9 x 13 pan with the melted butter. Add the spinach mixture.


Bake at 350°F for 35 minutes.


Let stand for 15 minutes and slice into squares. Remove squares from the pan and place on a dish for serving.

Watermelon-Feta Salad

Watermelon-Feta Salad

This is basically a Greek salad – replacing watermelon instead of tomatoes.

White Wine Vinegar
EVOO
Arugula & Baby Spinach
Spanish Onion, sliced
Watermelon Cubes
Crumbled Feta
Capers
Olives (Green, Kalamata, Nicoise)
Dried Oregano
Fresh Chives

Whisk 1 part vinegar with 3 parts oil (slowly add oil so that emulsifies), add salt, pepper and a large pinch of dried oregano. Toss with the other ingredients. Adjust salt and pepper if needed. Sprinkle the top of the salad with more dried oregano and fresh chives.

I use various amounts of the ingredients – based upon how many salads I am making and/or if the salads are being served as an entrée or not.

A basic rule is that 1 Tbsp of vinegar and 3 Tbsp of Oil...is enough dressing for 1 entrée salad or two side salads.

Sage {Salvia officinalis}

Sage {Salvia officinalis}
Although cultivated sage is probably best known as an ingredient in poultry stuffing, this herb has been used medicinally for thousands of years. In the Middle Ages, it was thought to promote longevity.

Sage grows up to 3 feet tall and gives off a robust, distinctive fragrance. This shrub-like plant has thick branches and produces dense shoots with velvety gray-green leaves. It needs to be planted in well-drained soil and in a sunny location. (My Sage that is on my balcony only gets partial sun and it does wonderful…but I also am in Southern Florida).

Sage is native to the Mediterranean region. The name Salvare (Latin) means (roughly translated) "to rescue or to heal".

The leaves, flowers and tender stems can all be used. Fresh leaves can be made into tinctures (alcoholic extracts that are to be used medicinally) or dried in the shade.

The essential oils in sage include thujone, camphor and eucalyptol. The leaves also contain bitter compounds, tannins (such as rosmarinic acid), flavonoids and substances with an anti-perspirant and estrogen-like effect.

Sage is often used as a remedy for respiratory infections, nasal congestion, coughs, tonsillitis and sore throats. It also stimulates appetite, relieves indigestion and has a beneficial effect on the liver. It is sometimes given for fever, night sweats, nervous sweating and kidney and urinary-tract problems.

Who Knew?

• When you brush your teeth, add crushed sage leaves (use a mortar to crush the leaves) directly to your toothpaste. Sage is a powerful antiseptic; it helps remove plaque, acts as a disinfectant and strengthens bleeding gums.
   

Various Methods of Administration

• Sage Tea    Pour 1 cup of boiling water over ½ to 1 Tsp. of sage; steep for 10 min.
• Sage Vinegar    Fill a bottle loosely with sage leaves and add wine vinegar (not distilled).
• Sage Pillow    Fill a small pillow with dried sage leaves for a relaxing sleep.
• Sage Oil    Dilute the essential oil in water or massage oil:
• Spice        Spread the sage leaves out to dry, but avoid direct sunlight.
• Fresh Spice    Wash and chop (like Basil) for very flavorful experience. 

Some of the information contained in this blog was obtained from The Complete Guide to Natural Healing.

***See previous posting on Parsley for ordering information or cross-reference.

Shrimp Ceviche Salad and/or Appetizer

Shrimp Ceviche Salad and/or Appetizer

Monday I was in the mood to finally try and make Ceviche at home. Previously, I had written how my neighbor John had made me that fabulous Salmon dinner…since I still had his plates – I thought this is great: I can make enough to share. He also has this motto (we borrow stuff and give each other stuff we have cooked all of the time) that when he receives a plate or container, he has to return it with something in it…now sometimes this can be as simple as a Hershey's Kiss…I think it is a very sweet motto.

So I returned his beautiful bowl filled with Ceviche Salad. He loved it and I hope you do too!

Ceviche
1 lb – Small Shrimp, peeled and deveined
2 – Lemons, Juiced
2 – Limes, Juiced
2 – Oranges, Juiced


Salad
6 to 10 – Small varieties of Tomato cut into medium dice
(I like to use the Gourmet Medley by Sunset)
*You could also just use a Medium to Large Tomato*
½ Cup – Fresh Cilantro, chopped
1/3 Cup – EVOO
¼ Cup – Spanish onion, finely diced
½ Jalapeno Pepper – Finely diced, seeds included
1 Lime, Juiced and Zest
Kosher Salt and Fresh Ground Black Pepper
Arugula & Baby Spinach
Hass Avocado
Chives
Corn Tortilla Chips or Wheat Pitas sliced and baked

To make the Ceviche; toss the shrimp with the citrus mixture in a non-reactive bowl, cover and place in the refrigerator. Refrigerate between 30 and 90 minutes. 30 minutes will be slightly cooked, 60 minutes will be fully cooked, 90 minutes will be very fully cooked and on the verge of becoming chewy…but if the idea of cooking shrimp this way makes you a bit nervous…then by all means go for the entire 90 minutes. I think the more ideal time is 45 – 60 minutes. The bottom line is the shrimp need to have turned opaque – so you know that they are cooked.

Meanwhile, toss the tomato, cilantro, olive oil, onion, jalapeno and lime juice in a bowl to mix. Season with salt and pepper, to taste.

When the shrimp are ready, drain them and discard the marinade. Toss into the tomato mixture.

If making salads: take handfuls of arugula and baby spinach and place in the bowls…amount will vary depending on the size of the bowls. I like to bring the leaves up to the brim then dollop some of the shrimp mixture into the center. Place a few avocado slices for garnish and snip some chives over the top.

A nice touch is to add a couple of tortilla chips.

If making appetizers: fill martini glasses with arugula (I would not use the baby spinach)…dividing the Ceviche among the glasses and again, place a slice of avocado as a garnish and snip some chives over the top.

John Thorpe’s Baked Salmon Dinner

Sunday night, my neighbor John, made dinner and handed me a plate over the balcony. Our balconies almost touch – so we are always borrowing stuff and handing back and forth. I just had to post, as this meal was not only beautiful – it was extremely delicious!

I am posting the recipes – based upon the recipes that he gave me and normally I would make a few optional suggestions as well. But I have to tell you – this was so wonderful – just the way he made it!

 
Baked Salmon

2 Cloves – Garlic, minced
6 Tbsp – EVOO
1 Tsp – Dried Basil
1 Tsp – Kosher Salt
1 Tsp – Fresh Ground Black Pepper
1 Tbsp – Fresh Lemon Juice
1 Tbsp – Fresh Parsley, chopped
2 (6oz) – Salmon Fillets

In a medium glass bowl, prepare marinade by mixing garlic, olive oil, basil, salt, pepper, lemon juice and parsley. Place the salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator for at least 1 hour, turning occasionally.

Preheat oven to 375°.

Place fillets in aluminum foil, cover with the marinade and seal. Place the sealed salmon in the glass dish and bake for 35 to 45 minutes or until easily flaked with a fork.

Potato Cakes

2 – Yukon Potatoes, shredded*
1 – Shallot
Canola Oil
Salt and Pepper

Peel the potatoes and submerge in cold water until ready to prepare. Shred the potatoes using a grater or a ricer (think hash brown type of texture). Dice up a shallot and mix in with the potato mixture. Salt and Pepper to taste. Make oblong patties (the moisture in the potatoes should hold the mixture together).

Heat the canola oil in a non-stick skillet over medium-high heat, using enough oil to cover the bottom of the pan to a depth of at least an 8^th of an inch.

Carefully place patties in the oil and fry until gold and crispy on each side. Remove and place on paper towels to drain excess oil.

Broccoli Soufflé

1 Head – Garlic
1 Tbsp – Olive Oil
2 Cups – Broccoli Florets (cut into 1-inch pieces)
4 Tbsp – Unsalted Butter (½ stick)
3 Tbsp – All-Purpose Flour
1 ¼ Cup – Milk
¾ Tsp – Salt
Freshly Ground Black Pepper, to taste
3 oz – Roasted Red Pepper Goat Cheese
(Cut into small cubes about ¾ cup)
4 – Egg Yolks
6 – Egg Whites
Few Drops of Lemon Juice

Preheat the oven to 350°.

Remove the papery outer skin of the garlic. Place the garlic head on a square of aluminum foil. Drizzle it with the olive oil and wrap it up inside the foil. Bake for 1 hour.

Open the foil and set the garlic aside until it is cool enough to handle.

Separate the garlic into cloves and squeeze the garlic out of the skins and into a small bowl. Stir until smooth; it should render approximately 2 tablespoons of garlic puree. Cover and set aside (keep at room temperature).

Preheat the oven to 400°. Butter an 8-cup soufflé dish.

Bring a saucepan of water to a boil, add the broccoli florets and simmer for 5 minutes. Drain, rinse under cold water and drain again well, to get out the excess moisture. Coarsely shop the florets and set aside.

Melt the butter over low heat in a medium saucepan. Add the flour, and whisk until smooth. Then whisk in the milk, salt and pepper. Raise the heat to medium and cook, stirring, until the mixture is thick and boiling, about 2 minutes. Whisk in the garlic puree. Then add the cheese and stir just until it has melted and the sauce is smooth. Set the sauce aside to cool slightly.

Whisk the egg yolks, one at a time, into the cooled sauce. Then stir in the broccoli florets.

Beat the egg whites with the lemon juice until they become frothy; then continue beating until stiff but not dry. Stir in one quarter of the whites into the sauce. Then quickly and gently fold in the remaining whites until smooth. Transfer the mixture to the prepared soufflé dish.

Bake until the soufflé is golden, puffed and still moist inside; approximately 30 minutes.

Serve immediately.

 
Southern Peach Cobbler with Vanilla Ice Cream

8 – Fresh Peaches, peel and pitted and
Sliced into thin wedges
½ Cup – White Sugar, separated into ¼ Cups
½ Cup – Brown Sugar, separated into ¼ Cups
¼ Tsp – Ground Cinnamon
1/8 Tsp – Ground Nutmeg
1 Tsp – Fresh Lemon Juice
2 Tsp – Cornstarch
1 Cup – All-Purpose Flour
1 Tsp – Baking Powder
½ Tsp – Salt
6 Tbsp – Unsalted Butter, chilled and
Cut into small pieces
¼ Cup – Boiling Water

MIX TOGETHER
3 Tbsp – White Sugar
1 Tsp – Ground Cinnamon

Preheat oven to 425°.

In a large bowl, combine peaches, ¼ cup white sugar, ¼ cup brown sugar, ¼ tsp cinnamon, nutmeg, lemon juice and cornstarch. Toss to coat evenly and pour into a 2-quart baking dish. Bake in the preheated oven for 10 minutes.

Meanwhile, in a large bowl, combine flour, ¼ cup white sugar, ¼ cup brown sugar, baking powder and salt. Blend in the butter with your fingertips, or a pastry blender, until the mixture resembles coarse meal. Stir in water until just combined.

Remove peaches from the oven and drop spoonfuls of the topping over them. Sprinkle the entire cobbler with the sugar/cinnamon mixture. Bake until topping is golden and bubbly, about 30 minutes.

Serve with Haagen-Dazs Five Vanilla Ice Cream.  Or any vanilla ice cream of your choosing.

*Also not that John uses a Cinnamon Grinder, a new tool for me in the kitchen, so I am sharing the information with you.

Chives

Chives {Allium schoenoprasum}


A part of the same botanical family as onions, scallions and garlic, chives grow from small bulbs and have a long history of culinary and medicinal uses.

In the Middle Ages, chives were promoted as a cure for melancholy and believed to drive away evil spirits. Today, we know that chives and chive flowers are high in Vitamin C, folic acid and potassium. Therefore, they should be routinely added to recipes to help restore vital nutrients lost in cooking.

This herb's tangy, aromatic taste comes from its high concentration of sulfur compounds and other essential oils, which are also partly responsible for its healing properties. Chives ease stomach distress, protect against heart disease and stroke and may help the body fight bacteria that can cause disease.

In addition, the herb may increase the body's ability to digest fat.

Don't overlook chive flowers – the delicate purple flowers have a milder flavor than the leaves and add a decorative touch to salads, herb oils and other dishes.

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Chive-Flower Oil
1 ½ oz – Chive Blossoms
1 Qt – Vegetable Oil

Put the chive blossoms in the oil. After a week, the oil will turn lilac and take on the fragrance of the chive flowers. Use the oil on salads or in cooking. Keep it refrigerated when not in use.
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The medicinal properties of chives are as varied as their uses in the kitchen. Chives stimulate the appetite and promote good digestion. They can be used to ease stomach upset, clear a stuffy nose, reduce flatulence and prevent bad breath. Combined with a low-salt diet, they help lower high blood pressure. Plus they have a mild diuretic effect, as well as some antibacterial properties.

Chives are valued for their many essential minerals, including cardiac-friendly potassium, bone-strengthening calcium and blood-building iron. As noted earlier they are high in folic acid and vitamin C, they also high in vitamin A. In fact, just 3 ½ oz. of chives supplies enough vitamin C to meet your daily requirement of 60 mg.

Now some more recipes:

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Chive Salt
Add some chives to salt, until it looks to be the consistency you want. Then bake the mixture in the oven to dry the leaves and blend the flavors. When they are cooled you can store in an airtight jar.

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Cottage Cheese with Chives

8 oz – Cottage Cheese
1 Tbsp – Mustard
1 – Shallot
1 Bunch – Chives
½ Tsp – Paprika
Salt
White Pepper

Blend the cottage cheese and mustard.

Peel the shallot, chop finely and mix with the cottage cheese blend.

Wash and dry the chives and snip them finely. Stir about two-thirds of the chives into the cottage cheese mixture.
Season the mixture with the paprika and salt & pepper to taste.

Sprinkle with the remaining chives on top.
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Even more good news: Scientific research shows that chives stimulate the body's digestion of fat. Eaten regularly, chives may help lower blood cholesterol levels.

Since they are high in vitamin C, chives can help to prevent colds. They also speed recovery if a cold develops by helping the body to expel mucus; the sulfurous compounds in chives are natural expectorants.

Here are a few Kitchen Hints when working with Chives:

• Cut chives just before you are ready to use them. This will help to preserve their vitamins, aroma and flavor. Chives are delicate; to prevent the loss of essential oils, snip them with kitchen shears rather than chopping or grinding them.
• Don't heat chives. They will lose their valuable vitamin C, as well as their digestive properties.
• Grow chives at home. Most easily grown in a pot on a windowsill. Wait until the plant reaches about 6 inches in height before cutting. Harvest the chive leaves frequently to prevent blooming unless you specifically want to use the flowers. Once the plant blooms, the leaves become much less flavorful.
• Freeze the chives for future use. Frozen chives tend to retain more flavor than dried chives. Snip fresh chives into small pieces, then place them in an ice-cube tray and fill it with water. To thaw, put a chive cube in a strainer.
   

Well I hope that I have maybe educated you a little and inspired you to add chives to your diet. They are good for you!