Eat your Veggies!

Roasted Asparagus with Vidalia Onion and Sun Dried Tomato Saute

When I lived in Seattle, I fell in love with vegetables. My friend Mark and I would always share this smoky, crunchy, spicy broccoli at this restaurant in Belltown. It was charred and cooked perfectly. When I was back in Seattle (with Mark again), we went to Sitka and Spruce and I had the best asparagus dish I have EVER had. Lord knows, I don't know if I can ever re-create that dish. It had a sundried tomato and cashew (or marcona almond) salsa on top. OMG. Really, vegetables are a vehicle for lots of bold and brave flavors. They don't have to play second fiddle to the other things on the plate. Here are some thoughts on Asparagus.

Asparagus (like green beans actually) is quick cooking and super versatile. I always try to make it taste really good. I sometimes wrap proscuitto around the asparagus and cook it like that or I will serve it with an aioli. Sometimes, I will blanch them and serve them cold with other vegetables covered in a vinaigrette. Last night, I used leftover Vidalia onions and sun dried tomatoes. It was really tasty. Here is what I did.

Asparagus with Onion and Sundried Tomato Saute

1 bunch of asparagus
1/4 vidalia onion diced
6 oil packed sundried tomatoes chopped (keep the oil)
salt and pepper

Again, I used my trusty castiron griddle. I love it so! I heated it up super hot and sauteed my onions in some of the oil from the tomatoes (no need wasting that tasty stuff). When soft, I moved them over and added my asparagus. To prep asparagus, bend each stalk. It should break easily at the base. Discard the bottom part (it is woody and tough). Place asparagus on hot griddle. Let sit. Salt and Pepper. Move around slightly but leave them unattended primarily. This should take about 7 minutes. You don't want overcooked asparagus. Gross. Move them around and allow them to char. When they are finished, scatter onions and sundried tomatoes on top. Salt and Pepper to taste. The stalks should be crisp-tender. I served these with a stuffed bell pepper. Yummy!

You Won't Miss those Mashed Potatoes

Last night, I made Paleo Potatoes, which in reality was pureed cauliflower. Man were they good! It was super funny to see my husband's face who thought they were mashed potatoes only to find out that they were not. In the fall and winter I love to eat roasted meat, like lamb shank, beef short ribs or roasted chicken, on top of mashed  potatoes. Well this year, I will have to be creative....last night, I steamed and pureed cauliflower and served it with roasted chicken with whole garlic cloves and a pan sauce. Here is how I did it.

It is easier to cut up the cauliflower if the base is cut off first

Steamed cauliflower in the food processor

Pureed cauliflower with butter, ricotta cheese, and greek yogurt

Roasted chicken legs, whole roasted garlic cloves, and pureed cauliflower with a pan sauce

Roasted Chicken Legs and Garlic with Pureed Cauliflower

Roasted Chicken (Serves 2 with some leftovers)

1 package of organic chicken parts (whatever you like. I used 6 free-range chicken legs)
3 tbls of extra virgin olive oil
10 cloves of peeled garlic
Salt and pepper
350 degree oven

1) Put olive oil in pan on medium to medium high heat. Add garlic cloves
2) Let saute until golden brown-Remove
3) Salt and pepper the chicken on both sides
4) Turn up heat and add chicken
5) Brown until golden-5 minutes per side.
6) Add garlic back in and transfer to 350 degree oven
7) When finished, juices should run clear or a thermometer should read 160

Pan Sauce

I made a pan sauce for the chicken. It was super simple. Remove the chicken from the pan. Place aside. Turn on a burner on medium high heat. Pour 1/2 to 1 cup of chicken stock in the hot pan. Scrape up the browned fatty bits on the bottom of the pan. Squirt in some mustard and whisk. Let the sauce reduce some. Mine was naturally pretty thick because I did not add too much liquid in the first place. Taste and spoon over chicken and cauliflower.

Pureed Cauliflower (serves 4)


1) Cut cauliflower into florets
2) Place florets on a steamer basket
3) Steam for 10-15 minutes
4) Put half of the florets in the food processor and pulse
5) Add the rest of the cauliflower
6) Season like you would mashed potatoes (butter, cheese, sour cream or olive oil)
7) I added 3 tbls of butter, leftover ricotta cheese, and a big dollop of greek yogurt
8) Add salt and pepper, but taste as you go
9) Serve hot with any type of meat

This is yet another way to eat organic and low-carb. I didn't miss those mashed potatoes one bit.

Eating like a Caveman: Sushi Style

Seared Ribeye layered with tomato, avocado, and sprinkled with raw onion

Tuna Poke on top of thinly sliced cucumbers

One of the challenges of eating out is knowing what to pick, especially if you have dietary restrictions. Before going paleo, I did not have much trouble. I have been on Weight Watchers on and off for years and have gotten good at knowing what are smart choices and what are not. It is a little more complicated with Paleo eating. Strict Paleo eating does not include rice, corn, potatoes, beans, grains...basically anything from Neolithic times (i.e. everything!). My friend Danielle had a birthday and we went out for sushi at Makisu Sushi Bar and Lounge. It was really good and both of us were skeptical because it was in the burbs. What a surprise! After studying the menu, I basically picked two dishes of raw meat...now that's caveman eating. Eating out does not have to mean breaking the diet or going without. I would go back and probably order exactly the same thing!

Steamed Artichokes with Lemon Aioli

I have recently branched out and made some fresh artichokes. I have always loved them, but have been super scared to actually buy the fresh ones. They are intimidating with all of those spikes. I attempted them a couple weeks ago and with the guidance of my aunt who lives in Turkey, I decided to steam them and serve them as an appetizer. Last night, I cooked them again and they were even better this time. When steamed, the leaves of the artichokes pull off very easily. My husband and I dipped each little leaf in a delicious lemony mayonnaise. We demolished those artichokes and left nothing but a pile of leaves and fur. Here is how I did it.

Discarded Artichoke Parts

Cleaned Artichokes on a steamer basket

Finished product after 30 minutes of steaming

Steamed Artichokes (serves 2)

Ingredients:

2 Medium sized artichokes
1 Lemon
Salt and Pepper
2 Tbls Mayonaise with Olive Oil
2 Tbls Greek Yogurt (2% or total)
Splash of Red Wine Vinegar

There are several steps to cleaning artichokes.

1) Pull off hard leaves at the bottom of the artichokes. About one row of leaves is sufficient.
2) Cut off bottom of artichoke at the base (see picture)
3) Cut off top one inch of artichoke
4) Using scissors, cut off the spikes on the end of each leaf

Once the artichoke is cleaned (it does not have to be perfect), get a steamer basket out. I use a red rubber insert that I put in the bottom of a pan. Place the artichokes on top. Turn on burner and cover for 30 minutes. Don't forget to make sure there is enough water throughout the steaming process. Mine evaporated last night and was slightly smelly before I added more water.

Once steamed, place aside. They are hot. Serve with lemon aioli.

Lemon Aioli Recipe*

*A traditional aioli is a homemade mayonnaise with additions like garlic, lemon or herbs. I didn't make my own mayonnaise. I took store bought help. Feel free to rock your own mayo if you choose.

2 tbls store bought mayo (I use organic olive oil mayo, but any mayo is fine)
2 tbls greek yogurt (not non-fat)
Splash of red wine vinegar
Salt and Pepper
Zest of half a lemon
Splash of Olive Oil

In a small bowl, measure out yogurt and mayo. Mix. Add in a splash of vinegar. Mix. Season with salt and pepper. Mix and taste. Zest half a lemon into the mixture. Mix again and splash with olive oil. Taste. This is such an easy sauce that is good on asparagus, green beans and meats, like fish and chicken. This recipe is wonderful and a nice way to incorporate veggies into picky eaters. Happy eating.

Eggplant and Lamb Bake a la Greece

Red wine added to ground lamb browned with onion, garlic, and celery. 

Eggplant slices cooked on the griddle

Meat mixture poured over grilled eggplant

Finished product. It was wonderful

My husband and I went to Greece this summer. It was a magical trip and we pretty much ate at every hole in the way taverna we could find. If they didn't speak English, that was fine by us. Pointing and smiling goes a long way. One day, after walking in the scorching heat for way too long, we happened upon this taverna is the Psiri. Only Greek people were eating there and that is always a good sign. We went and pointed at our food, which was behind glass in a buffet of sorts. The chef was behind the glass. I was skeptical of this approach, but my adventurous hubs said that we would stay. We pointed to a lamb shank with oregano sauce (served everywhere we went) and a meat stuffed eggplant. Wow, were they both good! We ate every last stinkin bite of that food and washed it down with a carafe of red wine and a cold Mythos beer. Here is my take on this dish.

Eggplant and Lamb Bake (serves 2 healthy eaters plus one healthy leftover portion)

Ingredients:

1/2 pound good quality ground lamb
1/2 onion
2 stalks celery
2 cloves garlic
2 TBLS of tomato paste
Wine for deglazing (stock would be okay)
1-2 large and firm eggplants (depending on if you want two layers of eggplant or one)
1/2 Fresh tomato
1/2 to 1 cup Raw Milk Fresh Ricotta
Fresh Parsley for garnish
EVOO/butter

Steps:

1) Sautee chopped onion and celery (season as you go) in a mixture of olive oil and butter
2) When onions/celery are soft, add ground lamb-brown
3) Add tomato paste-stir
4) Deglaze with red wine (whatever you have open)-maybe around a 1/2 cup
5) Cover and let cook for 1-2 hours (stirring occasionally). The longer it cooks, the richer it tastes
6) 45 minutes before ready to eat, slice eggplant into 1/2 inch slices
7) Either grill them inside or put them in the oven at 400
8) When soft, remove them and layer them in a greased pan. Overlap the eggplant so that they all fit
9) Dollop meat sauce onto eggplant
10) Dollop ricotta onto each slice
11) Place a small piece of fresh tomato onto each slice
12) Drizzle with olive oil, sprinkle with parsley and parm (optional)
13) Put in 400 degree oven and cook for 25-30 minutes until bubbly
14) Serve with green salad and a glass of red wine

Now eating in my backyard is nothing like eating at an Athens taverna, but it was pretty darn nice.

Channel your inner Parisian

Notre Dame

Well, my lovely sister is in Paris with her hubby and it has me thinking about all things French. One thing I have learned about French cooking is simplicity, attention to detail, quality and classic techniques. Granted, many classical recipes are completely complicated and laborious. People say that the French bistros are where the food is the best. Think roasted chicken, potatoes cooked in chicken fat, mussels in wine, french baguettes, and bordeaux. One of my favorite salads of all time is a poached egg on top of frisee with lardons. Yes please! The people of France are glamourous and they LOVE food....like really love food. I always wondered why I was not born Italian or French or Spanish for that matter.

I am going to channel my inner parisian this weekend and eat my dinner slowly, paying attention to flavor and quality of ingredients. I will engage in meaningful conversation with my husband and enjoy my life....with a bottle of French wine of course. Bon Appetit...

Cook like a Pro: #1

I think of myself as a skilled home cook. It is an area of passion for me and I spend a lot of time reading, researching and thinking about food. My sweet husband says that the best restaurant in Evanston is our home kitchen. He got major points for that compliment. He is sometimes right though. At my house, I know what is in the food. I know where it came from and how much fat/salt it has. My kitchen is a space of creativity and excitement. I have learned over the years how to make my food taste good. Here are some of my tricks.

The Basics

1) Own a high quality chef's knife, bread knife, boning knife and perhaps a pairing knife.
2) Own several heavy bottomed copper, cast-iron or ceramic pans. This is all you need.
3) Cook with herbs, like parsley, thyme, rosemary, cilantro, and sage. Sprinkle them on finished dishes or add them to dishes as they simmer, like soups, sauces, and/or one-skillet dishes.
4) Use citrus, like lemon, orange or limes. They add tons of flavor to fish, chicken, and mixed vegetables. Squirt them or grate/zest the citrus skin on the food when it is finished.
5) Keep vinegars, mustard, olive oil, butter, and hot sauce on hand. Use them!
6) Own the Joy of Cooking (it is a go-to for learning the basics. I refer to mine frequently!)
7) Don't be afraid to massage the meat. Utilizing rubs when cooking meat is so easy and really pays off. Put blackened rubs, simple rubs of garlic, salt, and pepper, or herbed rubs on chicken, pork and beef.
8) Own a digital meat thermometer. They will save your ass!
9) Learn how to deglaze. This simply refers to pouring either wine, beer, liquor or stock into a pot after the meat has been removed. Scrape up the bits and pour on top of meat before serving.
10) Cook with fat, either olive oil, bacon drippings, or butter. I don't mean an obscene amount like Paula Dean, but a TBL of oil or butter really boosts the flavor of homemade dishes. Remember FAT EQUALS FLAVOR and I guarantee butter is much better for you than McDonalds or Candybars or pretzels for that matter.

Searing Meat

Getting a nice crust on the meat is a thing of beauty. I love a crusty skin on chicken or a nice charred crust on a ribeye. There are several ways to achieve this. First, the meat must be at room temp and dry. Marinated meat will not form a crust. There must be fat in the pan and the pan must be very hot. The following method works well with big steaks, skin-on chicken, pork tenderloin/chops and/or pieces of meat for braises, like pork butt, round roast, and/or brisket.

1) Bring meat to room temperature first (30 minutes or so)
2) Season your meat with any rub or simply with salt and pepper
3) Make sure meat is covered with rub, but not too wet. Pat it dry to be careful.
4) Preheat your heavy bottomed pan until it is super duper smoking hot
5) Add butter and oil (remember for a crust, fat is essential)
6) Put seasoned meat in pan-DON'T TOUCH or MOVE IT!!!!
7) After 3 minutes, peak and if there is a crust formed, flip. If not, let it keep cooking.
8) Flip and finish in hot oven until desired doneness

Making Pan Sauces

Sauces are fancy. That is all that is needed to say. They add color, flavor, and a sense of style to the meal. In classical cooking, there are 5 "mother sauces" which for the life of me, I can't remember all of them. I can remember four of them: hollondaise, veloute (brown sauce), bechamel (White sauce) and tomato sauce.

Now, don't ask me how to make these. I am not classically trained and honestly, I don't know how often these make into the rotation for people anyway. Maybe a bechamel from time to time for lasagna perhaps.

The sauces I am talking about are pan sauces that are a wonderful accompaniment to seared chicken, pork, lamb or beef. These are made by scraping up the fond (brown yummy meat bits) by deglazing with either wine or chicken stock and reducing...here is a simple recipe that serves as a base for many sauces.

Basic Pan Sauce

1) After meat is seared, remove and set aside.
2) To pot, add one diced shallot (1/4 onion would be fine) and one diced clove of garlic
3) Saute until soft. Add a 1/4 cup of wine, allow to evaporate
4) After wine is evaporated, add 1 cup of chicken stock and begin to reduce (heat should be on medium high to high)
5) Be careful when salting the sauce. The fond is often salty and the stock has salt in it too.
6) When sauce has reduced by half, add chopped thyme or rosemary and a dollop of either creme fraiche, sour cream, and/or full-fat cream. Finish with a pat of butter. This adds sheen and luxuriousness.
7) This sauce is perfect for lamb, pork chops, beef, and chicken. Use it!

Food is a way to show someone you care. Utilize these tricks and your food will taste unbelievable and special....perfect for the ones we love.