Ms. Margaret's Red Curry

Needed for Consumption:
1 Tbsp. red curry paste
1 can coconut milk
2 Tbsp. brown sugar
1 Tbsp. fish sauce
2-3 chicken breasts
Salt and pepper to taste
1 can bamboo shoots
1/2 cup chicken stock
Zest of one lime
1/2 lime (or lemongrass)
2 inch piece of ginger (grated)
1/2 cup peas

How To:
Heat curry paste and coconut milk in wok over medium heat for about ten minutes. Add brown sugar and fish sauce. Cut chicken into cubes, salt and pepper both sides. Lightly brown on one side and finish cooking in curry. Add chikcen stock. Let simmer and reduce 30 minutes. Add grated ginger, and lime. Right before serving, add peas (if added earlier, peas will change color of curry).

Israeli Couscous Salad

Needed for Consumption:

1 cup Israeli couscous

(do not substitute Moroccan)
2 cups chicken broth

2 Tbsp. olive oil

1 1/2 cups dried cranberries

1 cup toasted pine nuts

1/8 cup cilantro, chopped

Zest of one lemon

1/2 lemon

Sea salt to taste

How To:

Heat 1 Tbsp olive oil over medium heat. Add the couscous and stir until couscous is lightly browned, about five minutes. Stir in 2 cups broth, cover and reduce heat to low, simmer 15 mintues. Drain couscous in colander but do not rinse. Once cooled, stir in olive oil to separate grains. Combine with dried cranberries, pine nuts, cilantro, lemon zest, lemon and sea salt. Enjoy!

Black Bean, Corn and Tomato Quinoa Salad

A colleague gave me an article about the health value of quinoa which included this quinoa salad recipe. Until then, I had no idea the extent of quinoa's health benefits (which I thought was a grain but is actually a seed). It is high in all nine essential amino acids, a great source of fiber and protein and Omega 3 fatty acids. "They" say it is one of the most complete foods in nature because it contains amino acids, enzymes, vitamins and minerals, fiber, and antioxidants. After making this salad, we realized that quiona is not only lovely in taste and concept, but also lends itself to create a wide variety of dishes.

Needed for Consumption:
Salad
1 cup quinoa
4 green onions, chopped
1 can black beans, drained and rinsed
1 cup fresh or frozen sweet corn kernels, thawed
2 medium tomatoes, chopped
1/2 cup fresh cilantro
1/2 flat parsley
Salt and pepper to taste

Vinaigrette for Quinoa Salad
3 Tbsp. olive oil1 lime - juice and zest
1 fresh garlic clove, minced
1 Tbsp. cumin
1 Tbsp. chili powder
Sea salt and pepper to taste

How To:
Place quinoa and 2 cups water in saucepan and bring to boil. Reduce to simmer, cook until all water is absorbed and quiona is clear (about 15 minutes) Remove from heat, let cool and fluff with a fork. While quinoa is cooking, combine the vinaigrette ingredients in a small bowl and whisk. In a large bowl, combine the cooled quinoa grain with the remaining ingredients (green onion, black beans, corn, tomatoes, cilantro and parsley). Pour vinaigrette over the salad, and mix until well combined.

Lessons Learned:
The salad is even better the second or third day as the oils and citrus have been absorbed.

Potato "Risotto"

Needed for Consumption:

1 tbsp. butter
1 cup finely chopped onion
1 lb.Yukon Gold potatoes, peeled, cut into 1/8-inch-thick slices, then 1/8-inch cubes
1/8 tsp. cayenne pepper
Coarse kosher salt
1 1/2 cups chicken broth
1/2 cup heavy whipping cream
1/4 cup finely grated Parmesan cheese
1/4 cup finely chopped fresh chives

How To:

Melt butter in heavy large saucepan over medium heat. Add onion; cover and cook until soft and translucent, stirring occasionally, about 7 minutes. Add potato cubes and cayenne pepper; sprinkle with coarse salt and pepper. Add 1 1/2 cups chicken broth; bring to boil. Reduce heat to medium and simmer until potatoes are almost tender, adding more chicken broth by tablespoonfuls if dry (mixture should be creamy with some sauce, not dry), about 8 minutes. Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes. Stir in cheese and chives.
(Bon Appetit)

Tommy's Apple Bread Pudding

Needed for Consumption:

Custard:

6 eggs
1/2 cup pure maple syrup

1/2 cup (packed) dark brown sugar
1 tbsp. vanilla extract
2 tsp. ground cinnamon
1/2 teaspoon fine sea salt
1 cup whole milk
1 cup heavy whipping cream
1 1-pound loaf pain rustique, all crust trimmed, bread cut into 3/4- to 1-inch cubes (6 1/2 to 7 cups)

Apples:
3 tbsp. unsalted butter
7 cups Granny Smith apples, peeled, cut into 1/3-inch-thick slices
1/4 cup pure maple syrup plus additional for brushing
1/4 cup (packed) dark brown sugar

How To:

Custard: Whisk eggs, maple syrup, brown sugar, vanilla, cinnamon, and sea salt in large bowl. Add milk, cream, and brandy and whisk until well blended. Add bread cubes and press to submerge into custard. Let soak at least 30 minutes, occasionally pressing on bread cubes to submerge.

Apples: Meanwhile, position rack in bottom third of oven and preheat to 350°F. Generously butter 9x5 pan with at least 3-inch-high sides. Melt 3 tbsp. butter in large nonstick skillet over medium-high heat. Add apple slices and sauté until deep golden and beginning to soften, stirring and turning apple slices frequently, 10 to 12 minutes. Stir in 1/4 cup maple syrup, then brown sugar. Simmer until sugar dissolves and mixture thickens to syrup, about 1 minute. Remove from heat. Mix half of apple slices into breadcustard mixture. Transfer bread pudding mixture to prepared pan. Arrange remaining apple slices atop bread pudding in 2 lengthwise rows. Spoon any remaining syrup from skillet over apple slices. Bake bread pudding until puffed and cracked on top, apples are deep brown, and instant-read thermometer inserted into center of pudding registers 170°F to 180°F, about 1 hour 30 minutes (pudding will rise high above top of pan). Remove from oven and let rest at room temperature 45 minutes to 1 hour (pudding will fall). Brush apples on top of pudding with additional maple syrup. Spoon pudding into bowls and serve warm or at room temperature.

(Bon Appetit)

Super Bowl Sunday!

Usually I think the best parts of Super Bowl Sunday are food and commercials. This year I went for food (of course) but replaced commericals with a book - and it was my best Super Bowl yet! For food, I stuck with the obvious: little smokeys and AE Party Dip. Now, for the book...I had started reading Stones into Schools a couple of days earlier and it was incredible. I opened to page 100 when the game started and didn't put the book down until I turned the last page.

Mozzarella Cheese

Needed for Consumption:

1 gallon milk

1 & 1/2 tsp. citric acid

1/4 tab rennet

How To:

Dilute citric acid in 1 cup water, add to milk

Heat slowly to 90 F

Dilute 1/4 tab rennet in 1/4 cup water, add to milk

Remove milk from heat

Check the curd, it will look like custard and the whey should look clear. If it is too soft, let set a few more minutes

Cut the curd into 1 inch squares with a knife that reaches the bottom of the pot

Place pot back on stove and heat to 105 F while stirring slowly.

Remove from heat and continue stirring slowly for 2-5 minutes.

Use a slotted spoon to transfer the curd to a colander, continue separating the curd

Drain the whey from the curd while gently pressing to aid whey's release

Microwave for 1 min. and pour off the whey

Knead and reheat for 30sec, repeat if needed until the curd is 135F, almost too hot to handle

Remove curd from bowl and continue kneading, return it to the microwave if needed

Stretch

Lessons Learned:

Do not use tap water, the chlorine damages the enzymes and it prevents the cheese from properly curdling.

Cuban Corn!

True to my Iowa roots, I am a big fan of corn on the cob. When I visited my friend Kathy in New York, I was surprised when she took me to her favorite Cuban restaurant and I had the best corn ever!

Moroccan Spiced Chickpeas

A friend passed along this recipe and it's really wonderful. It's similar to Chana Masala but doesn't need the ingredients that can be hard to find, like garam masala.

Needed for Consumption:
1/4 cup extra-virgin olive oil
1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach

How To:
Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent. Add spices and saute a couple of minute. Add tomatoes, chickpeas, broth, and sugar. Season with salt and fresh pepper. Stir well. Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Mash up some of the chickpeas in the pot. Stir in the spinach and let heat a couple of minutes until wilted.

Mama's Tart

French Lentil Vegetable Soup

This recipe is from Barefoot Contessa, it's a fantastic soup!

Needed for Consumption:
1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese

How To:
In a bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

Roasted Beet and Fennel Salad with Haricots Verts and Avocado Roquefort Vinaigrette

Needed for Consumption:
1 lb golden and red beets,diced into 1/2" cubes
1 Fennel Bulb, slice 1/8" thick
1 lb Haricots Verts, blanched until just tender
1 Avocado cut into 1/2" cubes
1/4 head Radicchio
1 bunch Chives
2 oz. Roquefort, crumbled
1 cup Roquefort Vinaigrette
Salt and Pepper to Taste

How To:
Place beets, fennel, haricots verts and radicchio in bowl. Sprinkle with salt and pepper. Add 1/2 the vinaigrette and toss gently. Top with avocado and crumbled Roquefort. Sprinkle with chives.

Chorizo Stuffed Dates with Spicy Red Sauce

Needed for Consumption:
Stuffed Dates:
15 medium-sized Medjool dates
2 chorizo sausages, casings removed
8 slices Smoked Bacon

Spicy Red Sauce
1/4 cup olive oil
1 medium sweet Spanish onion, sliced
3 cloves garlic
1 tsp salt
1 tbsp sugar
1 tbsp tomato paste
1/4 cup red wine
1 lb canned San Marzano tomatoes
1/2 jalapeno
1 tbsp olive oil to finish
3 splashes liquid smoke
1 tsp cumin

Top it off:
Cilantro

How To:
Cut the dates on one side lengthwise and remove pits. pieces. Stuff each date with 1 tbsp of chorizo and close date. Wrap each date in half a piece of bacon. Sear bacon-wrapped dates over high heat in an ungreased pan until crispy. Set aside.Preheat the over to 350 degrees. Heat 1/4 cup olive oil in large stock pan. Add onion and garlic with salt and sugar, cooking over medium heat until translucent. Add tomato paste and deglaze pan with wine; cook 3 minutes. Add tomatoes and jalapeno. Cook over medium heat for 10 minutes. Purée in blender. Add cumin, liquid smoke and season to taste with olive oil and salt. Pour red sauce in baking sheet. Transfer the seared dates to the baking sheet. Bake the dates in sauce for 25 minutes. Serve in sauce, garnish with cilantro.