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.

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!

New England Guacamole

A friend of mine in New England gave me this basic recipe when I was a young man and I was only familiar with Southern Cooking. It is one of my "go-to" recipes that I use often. You will see other recipes for various Guacamoles (over time) on this blog. But I wanted to share this one as it is simple and delicious and very easy to make (well, with the exception of peeling the tomatoes).

 Let me give you a heads up on the peeling process. Blanch the tomatoes in a pot of boiling water and submerge the tomatoes in for just a minute or so – as soon as you see the skin look a bit wilted. Take them out and plunge them into ice water – this will stop them from cooking. The skin will come right off and leave you with a nice skinless tomato. Be careful not to keep them in the boiling water too long!

 This would be a great recipe that I could make for my Mom…but I am not sure if I could get her to eat it. She is southern and quite picky…but since she can't eat tomatoes with the skin on them, it would be easily incorporated. Maybe next time I am home, I will see if I can get her to eat it…Wish me Luck!

 New England Guacamole

1 – Medium Tomato, Peeled
1 – Ripe Haas Avocados
¼ Cup – Onion, Finely Chopped
2 Tbsp – Canned Chili Peppers, Chopped
1 ½ Tsp – White Vinegar
1 Tsp – Salt
¼ Tsp – Pepper

Crush the tomato with a potato masher. Slice avocados & crush into the mixture. Add the remaining ingredients and mix well.

Refrigerate for at least ½ hour prior to serving. When storing in the refrigerator, place plastic wrap (i.e. Saran) over container and make sure that the plastic is completely covering and touching the mixture. This will help it to keep the bright green color.

If you want to make more than this rends, just double or triple and it works quite nicely!

Anna’s Kiwi-Mango Salsa

My, late dear friend, Anna has always made a salsa that I love. She usually served it during the holidays. But it is good anytime! It can be served with pita chips, vegetables, as a replacement for anytime you might want to serve a "regular salsa" or as a nice side dish. 

Over the next couple of weeks, I am going to be on the road – so I have set up some of my "go to" recipes to share with you. You won't see any pictures, as I am not actually preparing…they are wonderful recipes and I hope that you enjoy them as much as I do.

Anna's Kiwi-Mango Salsa

2 – Mangoes, peeled & diced
2 to 4 – Kiwis, peeled & diced
1 – Red Onion, diced
1 – Green Pepper, diced
8 to 10 – Bright Red Cocktail Tomatoes (the tiny ones), quartered
½ Bunch – Cilantro, chopped
6 to 8 – Pickled Jalapeno slices, minced fine (optional, makes it spicy)
Chili Powder, Cumin, Garlic Powder, to taste (I don't measure)
Juice of 3 to 4 Limes
Dash of Vinegar

Combine & Refrigerate (up to 2 weeks)

This is also good with grilled or broiled chicken/fish.

And I think you could add just about any tropical fruit. The last time I put some tangerines in it too!

Enjoy It!

Saturday Night Salad with American-French Dressing

Saturday Night Salad with American-French Dressing

You can make the salad however you like with whatever ingredients you have on hand. I am going to give you the recipe for the dressing and the ingredients that I put in this particular salad as I think they complement each other very well.

Amercian-French Dressing

1 Tbsp – Onion, finely diced or pureed
1 – Small Clove of Garlic, also finely diced or pureed
½ Cup – Vegetable or Canola Oil
3 ½ Tbsp – White Wine Vinegar (or Regular White Vinegar)
1/3 Cup – Catsup
1 Tbsp – Sugar
1 Tbsp – Worcestershire Sauce
1/8 Tsp – Paprika
Dash of Hot Sauce
Dash of White Pepper

Combine all ingredients in a medium glass or non-reactive metal bowl, except the oil. Once the ingredients are well combined, slowly add the oil and whisk continuously to emulsify.

Refrigerate for at least 2 hours.

As for the salad – I just eyeball the amount of the ingredients I want to use. I base it solely on the portion size of the bowls. I usually like to toss the dressing with my leaves – but in this case – I like to have the salad put together, pour the dressing over (again as much or as little as you like) and then crumble the bacon on top.

Baby Spinach Leaves, washed and stemmed (discard any wilted leaves)
Onion, thinly sliced into 2-inch slivers
Radish, halved and thinly sliced
Kalamata Olives, quartered or halved
Roasted Red Pepper, thinly sliced into 2 inch strips
Egg, hard-boiled and quartered (I use 1 egg per salad)
Bacon, chopped into small pieces and fried, drained on a paper towel
(I use 1 to 2 pieces per salad)
Feta Cheese, diced into 1 inch cubes
Gruyere or Swiss Cheese, diced into 1 inch cubes

Assemble, Dress, Crumble and Enjoy!

I make a large salad as you see in the picture and drink with a nice glass of white wine. Fabulous Dinner! I think that a Riesling pairs up nicely with this salad. But as in anything – if you have a favorite white wine use that one instead.

Spanish Potato Salad

This makes a great side dish for seafood. It has a very nice smoky cumin flavor and once you let the flavors marry, you will love it even more. Enjoy!


Spanish Potato Salad

Serves 2

3 – Small Potatoes, peeled and diced into medium-sized chunks
1 – Small Onion, sliced thin and roughly chopped
3 – Large Queen Spanish Olives with Pimento, roughly chopped
2 Tbsp – Mayonnaise
1 Tsp – German Style Mustard (Medium)
1/8 Tsp – Cumin
2 – Chive stems, snipped into small pieces
8 – Rosemary Leaves, snipped into small pieces
1 Tbsp – Fresh Chopped Parsley
¼ Tsp – Celery Salt
1/8 Tsp – Ground Black Pepper
1 Tsp – Butter
¼ Tsp – Paprika (or Salad Supreme Seasoning)
4 Pieces – Bacon, chopped into small pieces
2 – Eggs, hard-boiled and peeled
Dash of Worcestershire Sauce
Dash of Hot Sauce

Sauté bacon in skillet until done (not over crispy) and drain on paper towels.

In a small bowl, mix the onions and olives with the cumin and let it sit while you are preparing the bacon, potatoes and the eggs.

Boil potatoes in water and butter in a small saucepan. Don't overcook as you want them to retain some texture. Drain and set aside to cool a bit.

Boil the eggs. I bring mine to a rapid boil and boil for one minute then I remove them from the heat and cover tightly for 15 minutes. Once done – run under cold water and peel.

Whisk mayo, mustard, Worcestershire and hot sauce in a medium non-reactive metal or a glass bowl. Once the potatoes have been drained and cooled somewhat (you still want them warm just not piping hot) – Fold them into the mixture.

Then add the olive/onion mixture. Once combined finally add the herbs and dried spices.

Finally, fold in the chopped eggs.

Refrigerate at least 1 hour and can be even kept overnight. Chop bacon sprinkle on top just before serving. If you have leftovers, it is okay for the bacon to be in it – just use by the next day so that it does not become soggy.

Pesto-Olive Garlic Bread

Pesto Olive Garlic Bread

1 Cup – Fresh Basil Leaves
½ Cup – Fresh Parsley Leaves
¼ Cup – EVOO
1.5 Oz. – Pine Nuts
3 – Garlic Cloves
½ Tsp – Red Pepper Flakes
1 Lemon – (zest and juiced)
12 – Large Green Olives Stuffed with Pimento (diced)
1.75 Oz. – Capers (drained and slightly smashed)
Provolone Cheese
1 – Large Loaf of Italian Bread
Salt and Pepper to taste

Place Pine Nuts in a sauté pan and place over medium heat and roast until slightly brown. Remove from heat and let cool.

Puree basil, parsley, olive oil, pine nuts, garlic, pepper flakes and lemon (with salt and pepper to taste) in food processor until smooth.

Meanwhile, smash the capers to extract their juice and flavor and mix with the diced olives.

Slice the bread in half (down the middle) from stem to stem. Slather the pesto onto both sides of the bread. Second layer should be the olive/caper mixture, also slathered over the pesto. Place Provolone Cheese slices on both sides of the bread. Put one piece on top of the other and wrap in Aluminum Foil and place in a 350 degree oven. Bake for 10 minutes.

Remove the bread from the oven, change the setting to Broil. Remove the foil, and separate the halves…place additional slices on one side…so that you have one side with heavy cheese and the other side slightly cheesed. Place under broiler until cheese is bubbly and starting to brown.

Remove from the oven and slice in 2 inch slices.

Ina’s Guacamole Salad

This is an ideal side dish for a cookout. I like to serve it with the Blue Cheese Burger's that were in the previous post. By doing so – you really don't need to dress up the burger other than some simple arugula and the special sauce that was also in the previous post. The Lime Zest really gives it a "zing"…everyone kept mentioning it and how much they loved it. I hope you do too!

Ina's Guacamole Salad

1 Pint - Grape Tomatoes, halved
1 Yellow Bell Pepper, seeded & ½ inch diced
1 (15oz.) Can – Black Beans, rinsed & drained
½ Cup – Small Red Onion, diced
2 Tbsp – Jalapeno Pepper, seeded & minced (2 peppers)
½ Tsp – Lime Zest, freshly grated
¼ Cup – Lime Juice, freshly squeezed (2 Limes)
¼ Cup – Olive Oil (EVOO)
1 Tsp – Kosher Salt
½ Tsp – Fresh Ground Pepper
½ Tsp – Garlic, minced
¼ Tsp – Ground Cayenne Pepper
2 Ripe – Hass Avocados, seeded, peeled & ½ inch diced.

**To make a larger batch – I add an additional pint of Cherry Tomatoes and 1 Orange Bell Pepper, I also add a can of the spicy black beans and then just double all of the other ingredients.** 

Place the tomatoes, bell pepper(s), black beans, onion, jalapeno and lime zest in a large bowl.

Whisk together the lime juice, olive oil, salt, pepper, garlic and cayenne pepper and pour over the vegetables. Toss Well.

Just before ready to serve – fold the avocados into the salad. Serve at room-temperature.

***Also please note that when I am cutting the avocados - I make sure that there is lime juice on the cutting board and I douse them again as I am cutting them, to keep them nice and green.***