Baked Lemons: Add Some Zest to Brunch

Who needs a brunch idea? This is a good one. Easy too.

Baked lemons, stuffed with whatever your heart desires. The ones pictured here were filled with antipasti-inspired ingredients: sundried tomatoes, artichoke hearts, green olive tapenade, chicken sausage, homemade multigrain croutons, Parmesan, fresh basil.... topped with a heap of shredded mozzerella cheese and baked for 20 minutes in a preheated 350-degree oven. I had juiced the lemons first with a citrus reamer (then scraped out/discarded the remaining fibers), and saved all the juice for salad dressings and marinades - not much goes to waste. I looked forward to an occasion to make this dish as soon as I read about the idea here; a family gathering over the weekend was just the ticket. The lemons turned out to be pretty tasty - the flavors were amazing. One thing I'd change, however: use a meltier cheese inside. The Parmesan - although yummy - just didn't provide the ooze and glue that in hindsight the filling needed. So learn from my mistake, and use a melty cheese to start with.

I like this for brunch because it's a savory dish, but not egg-based, so it really complements the egg dishes and sweet pastries that undoubtedly will be on your menu as well. But of course it would make a great appetizer or side dish for a dinner party too.

The Happiest Place On Earth? Home, with Radishes!

I just got back from spending several days in The Happiest Place On Earth. The Most Magical Place On Earth. The Magic Kingdom... you know the place: Disneyland.

Happy and magical, sure; healthy and nutritious, not so much. This is what a typical meal of ours looked like in the park:


And this is what a typical meal of ours looked like outside the park:

So between the fast food and the adult libations, I was not the picture of health on this little adventure. Sure, I was able to throw a salad or two in the mix over the course of four days, had a lovely meal of grilled blackened salmon at The House of Blues in Downtown Disney, and God love em - Disney really tried to step up the health quotient at its concessions (sliced apples were available as an alternative side to french fries, and fresh fruit stands were abundant... problem was, none of it tasted any good. Preservatives are preservatives.) So, the birthday boy Randall and I indulged in way more carnival concoctions than I care to admit. There may have been a corn dog involved. Possibly a churro. And I had anxiety about it the entire time. I am not one to shrug it off as "guilt-free vacation behavior" - I seriously was on edge until... well, now.

To the rescue, my friend Aerial. She showed up at my cubicle bright and early this morning, my first day back from the Anaheim fat farm, with a shopping bag bursting with fresh goodies straight from her garden: delicate lettuces, still specked with earth, and a fistful of stunning French breakfast radishes, lacy green tops still intact. I might just survive after all!



I spent the day envisioning my dinner. A simple salad - the lettuces dressed only with a splash of good olive oil, a squeeze of lemon, a crack of fresh pepper and a sprinkling of sea salt. You can't beat Mother Nature - why try? But the radishes - oh the radishes! I had something crunchy and flavorful and aromatic and spicy in mind for them.

I whipped up what I'll call a Radish Chop Salad, and it was everything I had daydreamed of and more. Even Randall (not quite so guilt-ridden over the junk food consumption as I) enjoyed it with gusto. It's got an Asian flair, and would make an awesome side dish in lieu of coleslaw. But tonight, this salad was my main meal, and I think I've managed to crunch my way out of my food funk. It's good to be back!



Radish Chop Salad
All ingredient quantities can be adjusted - just use what you have in a combination that you like, but here are some guidelines for enough to feed two:

• 1 cup radishes, finely diced
• 1/2 cup baby carrots, finely diced
• 1/2 cup celery, finely diced
• 1/2 cup cooked and shelled edamame
• 1/2 cup dry roasted or raw almonds, chopped

Dressing

• 3 tablespoons sesame oil
• 2 tablespoons nam plah (fish sauce)
• The juice of one large lemon
• 2 teaspoons sugar
• 2 teaspoons soy sauce

Combine all of the chopped ingredients in a salad bowl. In a separate bowl, whisk all dressing ingredients together; adjust individual ingredients to taste (these measurements are approximate - you know me, I just throw stuff in there and play with it until it tastes right). Toss the salad ingredients with the dressing and let sit for a minimum of 30 minutes for the flavors to meld. Great make-ahead dish; the textures will hold up in the fridge for a good 24 hours, and the flavors will continue to develop (can you say left-overs?).

This salad would taste amazing with the addition of some fresh chopped cilantro; I just didn't have any on hand.

Seeing Green: Lao Raw Green Bean Salad

As I wrote in the previous post, I didn't get to eat too many fresh veggies in Laos. So I was intrigued by this raw green bean salad in one of my souvenir Laos cookbooks. The description by the cookbook author says it all, so I'll just quote: "This is an excellent dish for summer. Make it for lunch as a side dish, pack it into a picnic basket, or just eat it as a light snack." I've made it as a side dish to a Lao meal a couple of times now, and I'm hooked. So fair warning: if you invite me to a potluck this summer, this is what I'll be bringing!

Raw Green Bean Salad
Ant Egg Soup, Natacha Du Pont De Bie

• 1 large clove garlic, peeled
• 1 birds-eye chili
• 1 heaped teaspoon rough salt
• 1 level dessertspoon brown sugar
• 2 tablespoons unsalted peanuts
• 1 pound raw green beans or long beans, topped and tailed, cut into 1-inch pieces
• 1 tablespoon fish sauce
• 3 flavorful medium tomatoes, quartered, or 8 cherry tomatoes, halved
• juice of one lime (or more, to taste)

Pound the garlic, chilies, salt and sugar in a pestle and mortar until they are a rough paste. Add the peanuts and pound to break them up (not too fine). Add the bean pieces and fish sauce and pound them until they are bruised so the flavors infuse. Add the tomatoes and pound a few more times. Squeeze on the lime and serve immediately.

I'm Stuck on Sticky Rice

I loved sticky rice well before I ever stepped foot in Thailand or Laos. My husband has a good friend who owns a tiny, funky Thai restaurant in one of the, a-hem, "grittier" neighborhoods of Oakland called the Old Weang Ping Village. The restaurant has a devoted cult following. Patrons generally have to call ahead to announce their arrival in order to get past the security cameras at the iron-gated and dead-bolted entrance. But once inside, you are immediately transported to Thailand - not only in the restaurant's kitschy decor, but Pat and his wife, Jook's, incredible hospitality and phenomenal Northern Thai-style food.

When my dear husband introduced me to Pat and Jook and their gem of a restaurant more than a decade ago, he also introduced me to what would become one of my biggest culinary obsessions: sticky rice. The first time I had sticky rice at the Weang Ping, and still, every time subsequently, I stuff myself silly as though I there might not ever be another grain of sticky rice in my future. To say that I like it is a complete understatement.

Sticky rice is often served in Northern Thailand alongside a meal (elsewhere in the country, you see it mainly only as a dessert with fresh mango). In Laos, however, sticky rice is a staple. It is served at every meal; most Lao people have it for breakfast dipped in spicy chili paste, and as an accompaniment to every other soup, curry and grilled dish eaten throughout the day. In fact, in the poor country of Laos, oftentimes sticky rice is the only thing a person might eat all day long (yes - malnutrition is rampant). But while there, I was in heaven. I ate sticky rice like a local - meaning at every opportunity and damn near at every meal.

Needless to say, I came home with a sticky rice steamer contraption and a serving basket in tow. I am now able to feed my sticky rice obsession on a whim.

A couple things to note if you want to venture down the sticky rice-making road:

• Sticky rice requires a short-grained "sweet" rice variety; it's got a high level of starch, resulting in the fabulous sticky quality that makes it so unique.
• You have to soak the sweet rice ahead of time - I usually give mine a good 24-hour soak to soften it up and allow it to absorb a good amount of water.
• You have to steam the rice to achieve the sticky texture. Some people claim you can make it stove top or in a rice cooker, but I have never had good success with either of those methods. The cone-shaped steamer thingy exists for a reason.

Other than that, there's really no recipe - you just steam it and eat it. Serve it up in a bamboo basket, eat it with your fingers, and use it to scoop up food on your plate or sop up sauce from a curry (like us Westerners use bread). And although I enjoy it plain, all by itself, my husband is a fan of having his sticky rice with "all the sauces." When we're at the Weang Ping, he'll have Pat bring out every sauce that exists in the kitchen so that he can use it for dipping. We've kind of narrowed it down to three different sauces that we eat with our sticky rice at home, however: peanut sauce, garlic/chili sauce (both of which I generally just purchase commercially rather than make from scratch), and my favorite, a verdant lime/cilantro sauce that just bursts with fresh flavor. The sauce is amazing not only with the sticky rice, but as a great topping for grilled meats.

So even if you don't make the sticky rice (foolish...), I encourage you to give this cilantro sauce a try. Spread it atop a grilled chicken breast or a juicy steak - delish.

Lime/Cilantro Sauce

• 1 jalapeno pepper, seeds and ribs removed (optional)
• 1 cup cilantro leaves and stems
• The juice of 1 fresh-squeezed lime
• 2 cloves of garlic, smashed
• 2 tablespoons Asian fish sauce (nam pla or nuoc mam)
• 1 tablespoon toasted sesame oil
• 1 teaspoon sugar
• 1/4 teaspoon sea salt

Throw all ingredients in a food processor, blend until combined.

Speaking of Wild Rice… Winter Wild Rice Salad

This is a dish that I brought to our family's Thanksgiving gathering. There was so much food that day, I think it understandably got lost in the shuffle. I didn't even have a bite (not when there's mashed potatoes to be had!). But I haven't forgotten about it! Since that day I've made it a couple of times because I find it warm and hearty and satisfying on a Winter's night, and its simple enough to whip up after work. Enjoy!

Wild Rice Salad

• 1 cups wild rice
• 1/2 cup dried cranberries
• 1/2 cup pecans
• 2 scallions, chopped (including greens)
• The juice of one fresh-squeezed orange
• 2 tablespoons olive oil
• Salt and pepper, to taste

Cook the wild rice according to package directions. If using a rice cooker, use a ratio of 1 part rice to 3 parts water. Once the rice is finished cooking, transfer to a mixing bowl and fluff it up with a fork. Let cool a it before adding the cranberries, pecans, and green onions. Once combined, add the orange juice and olive oil; toss to combine. Season with salt and pepper to taste. Can be served warm, chilled, or room temperature (I personally like it warm - seems very hearty and perfect for winter that way).

Eat Orange Food, Part 4: Carrot-Harissa Spread

The first time I tried this recipe, I have to admit I was skeptical. It was being made by a friend for inclusion in the Fare to Remember cookbook, and I was astounded that her go-to dish was a spread made from a base of only steamed carrots. I like carrots plenty, but still... the dish sounded... mushy. But one bite and I was hooked. Really hooked. It is, in a word, irresistible. But if I had to give you a few more words, I'd include simple, healthy, colorful, flavorful and addictive. Trust me on this one, even if the idea of steamed carrots doesn't appeal to you, this spread will change your mind forever.

Carrot-Harissa Spread
Contributed by Anne Vrolyk

• 2 pounds carrots (if large, cut into pieces for steaming; if small, steam whole)
• 3 tablespoons extra virgin olive oil
• 2 tablespoons harissa paste (North African chili/spice paste available at gourmet specialty stores or online; recommended brand: Mustapha)
• 1 teaspoon powdered cumin

Steam carrots until soft. Put together into a food processor with oil, harissa and cumin. Process until smooth. Salt to taste. A little more oil can be added if texture is not creamy enough. Serve with toasted Pita bread triangles, crackers or flatbread.

Eat Orange Food, Part 5: Roasted Golden Hubbard Squash

Beta-carotene! Get your beta-carotene here! Like any orange food, Hubbard squash is loaded with an abundance of antioxidants, vitamins (A and C), fiber and phytonutrients, all proven to be good for your skin, eyes and heart. Research has even shown that vibrantly-colored fruits and vegetables (orange, enter stage left) may also decrease your risk of cancer.

So eat up! I sure do. This time of year when winter squash is in-season, you will almost always find one variety or another sitting on my kitchen counter awaiting its turn in the meal rotation. This bright orange Hubbard squash is one good example, and the prep couldn't be easier.

I simply roast the squash in a really hot oven (400 degrees) with a little coating of olive oil, maybe a dash of salt. But to really crank it up a notch and make it like mom used to do (or Ran's mom used to do... I don't recall my mom ever making winter squash while we were growing up. Hm. No wonder we all wear glasses.), I finish it off with a pat of butter and a sprinkling of dark brown sugar. That makes my DH happy, and it certainly makes me happy. It'll make you happy too.

Bottom line: eat more naturally orange food. Start with squash. You'll be glad you did.

Sage Advice, Part 2: Fried Herb Leaves

I don't know about you, but whenever I eat out and discover something that I like that seems as though it would be easy to replicate at home, I try it. Such is the case with fried herb leaves. Years and years ago, I fell in love with the crispy fried basil leaves that would accompany certain dishes at my favorite Thai restaurant. They were such a delightful addition to an already scrumptious Pad Thai or Som Tum salad, and their vibrant green translucent color was a stunning way to brighten up a dish. Nothing to it, I thought.

And then I tried it.

In attempt after attempt, my results were simply awful. No matter the herb, immediately upon being placed into the hot oil, they would turn black and bitter. I tried everything: changing the types of oil, changing the oil temperature, praying... nothing worked. I very nearly gave up.

But lo and behold, an aspiring chef wandered in and out of my life at just the right moment. I couldn't even pretend to recall his name, but as a result of our brief interlude, I walked away with the secret to making beautiful, delicate, colorful fried herb leaves. Which I will graciously now share with you because that's the kind of girl I am. So here goes....

Egg wash.

That's right. Simply dunk the raw herb leaves in egg whites that have been diluted and whisked together with a little bit of water before frying them. The oil doesn't matter (I use EVOO), and the heat only needs to be just shy of the oil's smoking point. Other than that - super easy!!

So, since I've got a wealth of herbs exploding in my garden right now, this is one method I'm using to put them to good use. Most herbs are delicious when prepped this way, but my favorites are basil and sage - any variety. I like to eat them all on their own as a little snack. Some of the sturdier herbs - like sage - can even be used for a dip-shoveling device, much like a potato chip - although the technique is more dunking than scooping (my favorite combo is to dip fried basil leaves in my homemade Tzatziki Sauce). But you could also use them to top my Drunk and Stuffed Pork Tenderloin, or my Thai Cucumber Salad.

Sounds good, huh? I hope you find this tip helpful and go home and pull out your Fry Daddy at once! (Now that's not something I normally say, is it?)

Fire It Up: Fire-Roasted Tomatillo Salsa

If you're like me, you'll be grilling up a storm this coming Labor Day weekend. One of the recipes on my agenda is tomatillo salsa, made with the purple heirloom beauties you see here (got em from Sun Born Organics - thanks Mike!). I love love love tomatillo salsa, and if you make this recipe, so will you. It's the perfect accompaniment for all of your holiday weekend grub: consider it as a topping for burgers or grilled meat; a fantastic addition to your seven-layer dip or mile-high nachos, or simply all on its own with a big bag of tortilla chips. Dig in and enjoy!

Fire-Roasted Tomatillo Salsa

• 8-10 medium tomatillos, husked and cut in half
• 1-2 serrano chilis
  
• 2-3 garlic cloves, crushed
• 1/2 cup cilantro, chopped (more if you like cilantro!)
  
• 1/2 of a medium white onion, finely chopped
• Salt and pepper, to taste

Roast the tomatillos and the serrano chilis on your BBQ grill. Cook the tomatillos until they are completely soft and juicy, with a nice, even browing on the outside (grill marks are good!). Remmove from grill and let cool. Roast the serranos until they are well-charred. Once blistered and charred, remove from grill and place them straight into a plastic bag to sweat. After about 5 minutes, you'll be able to remove the serranos from the bag and slip the charred skin right off. Once the skin is removed, stem, seed and chop the chilis. In a food processor, combine the cooled tomatillos, chopped serranos, garlic and cilantro. Blend to a rough puree. Transfer to a mixing bowl and add the chopped onion. Salt and pepper to taste.

Gadzooks-Too Many Cukes! Part 1: Tzatziki

Gardens are overflowing this time of year. It's a great dilemma to have, although sometimes it's daunting to try and come up with effective ways to take advantage of Mother Nature's bounty. I posted a great recipe a couple weeks back for Chocolate Zucchini Cake, a sure-fire method for using up the squash that seems to emanate from every fertile patch of soil known to man right about this time of year, but that post led to a series of inquiries from friends and readers about other rapidly multiplying veggies. Namely: cucumbers.

And I am not one to shrink from the task. Far from it. You called, dear readers; I will answer. What will follow is a three-part series on ways to relish in the season's cucumber cornucopia (ok, so not exactly relish... I'm not even going to touch on pickles this time around!).

Lucky for me, all of the cuke inquiries corresponded with a generous delivery of fresh lemon cucumbers from my friend Aerial. Her garden is, ahem, blessed with cucumber abundance, and she was more than happy to share. So we both went on our merry little ways - me, with a heaping of beautiful lemon cucumbers (the pretty ones in the picture above); she, with a lightened load and a good deed under her belt. And I got down to business.

First up: a batch of "spa water." My #1 favorite thing of all time to do with cucumbers is copy the Indian Springs Resort and Spa in Calistoga and whip up a batch of lemon/cucumber-infused water (if you've ever been there, I don't really have to say any more, do I?). At the spa, they have large, ice-cold batches of the infused water at the ready for parched spa-goers, and I swear, you've never tasted anything quite so refreshing. To make it at home, simply:

• Slice up a couple cucumbers and lemons
• Place them in the bottom of a glass pitcher
• Load up the pitcher with ice cubes (all the way to the top!)
  
• Fill with water
• Refrigerate for several hours to let the lemon/cucumber flavors infuse the water
• Drink up, and top off the water as you go (you can keep replacing the water until the cucumbers/lemon start to disentigrate; keep it in the fridge at all times)

Ahhhh....

With the spa water out of the way, next up was my #2 cucumber reduction remedy: Tzatziki sauce. This is the lemony, garlicky, cucumber-y sauce that you might associate with Greek gyros, and it is hands-down one of the tastiest, tangiest temptations to which a cucumber can contribute.

My love with tzatziki goes way back. Inexplicably, Salt Lake City, where I grew up, has a thriving and vibrant Greek population. Not only is there one of the most amazing annual Greek Festivals to be found located there, but the Greek restaurants in Salt Lake are numerous and good. Just writing about it makes my mouth water! My mom introduced our family to Greek cuisine when we were all very small - even became a talented Greek food cook herself - and managed to wind Greek food into so many of our family traditions and memories. One of those vivid memories was the tradition of going out for Greek food following a day of skiing. We'd be heading down the mountain, exhausted, but anticipating every bite of the gyro that was to come. I was so enamoured of Greek food, that I vividly recall that tzatziki sauce was the first recipe I ever attempted to deconstruct and recreate all on my own. I couldn't have been more than about 10 or 11 years old, but I loved that sauce so much, that my mom encouraged me to try and make it. We didn't have a recipe (or so she claimed), but she and I talked over the taste profile and she encouraged me to experiment. I think my young attempts used sour cream instead of Greek yogurt, but I eventually figured out a recipe with lemon, cucumber, garlic and dill that approximated the restaurant sauce. And I've been making it ever since.

These days, I do use Greek yogurt, but not much else has changed. And I love this sauce on everything - and I do mean everything. I slather it on grilled meats of every variety; douse grilled or roasted veggies with it liberally (eggplant, zucchini, peppers); spoon it over tabouleh or falafel.... you name it. To celebrate the batch of tzatziki I made with Aerial's cucumbers, I rolled out a killer Mediterranean meal of grilled lamb/veggie kabobs, flatbread, Kalamata olives, hummus and baba ganoush, served mezze style... each item lovingly smothered with the fresh tzatziki. If it sounds good, it's because it WAS! So, I suggest you do the same - this stuff is amazing. In fact, I'm going to go get leftovers right now....

Tzatziki Sauce

• 2 medium cucumbers, peeled, seeded and chopped (I also like to salt and drain my cucumbers for about 30 minutes to extract excess moisture)
  
• 2 cups plain Greek yogurt (or 2 6-ounce containers)
  
• 1-2 cloves of garlic, pressed
• The juice of 1 fresh-squeezed lemon (or about 3 tablespoons lemon juice)
• Fresh dill, finely chopped, to taste (I like to use a lot - probably 1/2 cup fresh); dry dill weed will also work - start with 1-2 tablespoons and taste as you go
• Kosher salt and fresh cracked black pepper, to taste

Add the cucumbers, garlic and lemon juice to a food processor with a steel blade; process until well blended. Transfer to a bowl and stir in the Greek yogurt and chopped dill. Season to taste with salt and pepper.

Gonzo For Garbanzos!

Now I know just as well as the next person that garbanzo beans (or chick peas, whichever moniker you prefer) don't originate from tin cans or Sizzler salad bars. And yet, that's pretty much how people are associated with them in their whole form - right? So there I was at my local supermarket the other day (not even the farmers market or a specialty produce market... just the big ol' chain store down the street), and what to my wonderous eyes did appear? A huge bin of garbanzo beans - in the raw. I had to buy some just on general principle, even though I had no idea what to do with them (that's what google is for, isn't it?).

Turns out, raw garbanzos (which don't resemble their yellowed canned counterparts in the least) are not that an unusual of a find in locales where they are grown (in the U.S., that's largely in Southern California) - and in fact, whole branches of the legumes show up in produce sections on a regular basis. But that was all news to me.



So, after a little research (thanks google), I found out that there's really nothing to cooking raw garbanzos, and in fact, one of the tastiest ways is the simplest. All that is required is coating them with a little olive oil (I used my new favorite, the pecan wood-smoked olive oil I raved about in an earlier post), seasoning them with salt and pepper, and throwing them on a hot grill in a tinfoil packet. A couple of shakes of the packet and 10 minutes later, voila - scrumptious little nuggets of garbanzo goodness. You pop them out of their shells when they are cool enough to handle - eating them like you would edamame at the sushi bar.

So keep an eye out - if they magically appear at a market near you, don't pass them by. A healthier, easier, tastier snack is just moments in the making!

Roasted Baby Golden Beets with Honey Glaze

This is a locavore dish if ever there was one! I got some beautiful baby golden beets at the farmers market, and roasted them up with a glaze made from Napa Valley honey (Marshall's Farm Honey), and a local walnut oil being made just over the hill in Woodland (La Tourangelle).

The beets are oh-so-delicious on their own (how I managed the first 30+ years of my life not liking beets makes me sad...), but I included them in a salad made simply of arugula (also from the farmers market), Sonoma goat cheese (Laura Chenel chevre), and a walnut/lemon vinaigrette. Divine....

Roasted Baby Golden Beets with Honey Glaze

• Baby golden beets, trimmed, cleaned and sliced in half
• Honey
• Walnut oil (olive oil will also work)
• Salt, to taste

In a mixing bowl, add equal parts honey and oil, whisking well to combine (1/4 cup of each makes enough glaze for a small batch of beets). Add beets; toss to coat and sprinkle with salt to season. Lay beets out on a foil-lined baking tray and place in a preheated 400-degree oven. Roast for approximately 15-20 minutes (or until tender), turning once. Extra glaze can be brushed on the beets during roasting. Good served both hot and cold.

Meat on a Veggie Stick - What's Not to Like?

Does your mouth water when you read this: grilled asparagus wrapped in STEAK? I thought so. It's exactly what I made to bring to an afternoon picnic a few weeks back, and what a time it was! Allow me to share.

In the company of good friends, good food doesn't always help make the memories. But it certainly doesn't hurt. Fortunately for me, so many of my dear friends are excellent cooks, and social gatherings abound with scrumptious fare. For this particular soiree, a crew of us gathered at the idyllic Sebastapol home of friends Beth and Simon to visit with some Bay Area ex-pats that we see far too often. Julie, Todd and their two cherubic tow-headed children were in town, and that was reason enough to fire up the barbecue.

The affair was largely potluck style - a great ploy to ensure that Jessica would bring dessert - always a highlight! (And of course, she delivered with a knock-out pumpkin/cherry bread that was really cake in loaf form.) Grilled organic sausages, beet salad, decadent cheese platters and lots of red, red wine all found their way to the table. As mentioned, my contribution was this self-fashioned "satay" - grilled asparagus spears wrapped in tri-tip - the idea of which was sparked from a picture I saw somewhere online, although I couldn't tell you where (maybe Yahoo Food?). At any rate, I marinated and basted the tri-tip with a Japanese Ponzu Sauce, and had peanut sauce for dipping. It's a dish that can be served either hot or cold - so it's pretty versatile and travels well. Really, a more perfect day could not have been had, and I'm only bummed that there were a few folks who weren't able to make it (they were missed - and you know who you are!).

At any rate, with spring asparagus starting to shoot up in the markets, this a perfect seasonal dish to enjoy right now. Just make sure to share it with friends - the only thing guaranteed to make the experience all the sweeter.

Asparagus and Beef Tri-Tip Satay

• 1 pound asparagus spears, ends trimmed (I usually go for the thinnest possible asparagus, but in this case, a thicker stalk is actually preferable to stand up to the weight of the meat; go for stalks that are about dime-width.)
• 1 pound beef tri-tip roast, sliced super thin
• Ponzu sauce for marinating/basting
• Peanut sauce for dipping (I actually don't make my own peanut sauce, so am not providing a recipe here. With so many excellent sauces on the commercial market, it's just as easy and tasty to buy it. My current go-to brand: House of Tsang.)

Ponzu sauce
From www.about.com

• 1/3 cup soy sauce
• 1/4 cup lemon juice
• 1 tablespoon rice wine vinegar
• 1/3 cup dashi (or vegetable stock)

Start by blanching the asparagus spears by dropping into boiling water for approximately 2 minutes; remove and place immediately in an ice bath to halt the cooking process. Once cooled, drain the ice water and pat spears dry. Wrap each spear with a thin slice of the tri-tip; place in a shallow dish filled with the ponzu sauce. Coat each spear thoroughly with the sauce, and marinate for up to an hour. Place the marinated spears on a very hot grill; sear the beef for about 1 minute each side (the beef is very thin so the cooking doesn't take long at all). Baste the spears with the reserve ponzu while on the grill. Serve with peanut sauce for dipping.

Dinner Rolls Done Easy

Does anyone need a recipe for delicious but simple dinner rolls for this Easter Sunday? My mom just submitted this recipe and photo to me, and I thought it might make for a great Easter meal accompaniment, be it for brunch or dinner. She says that although the rolls are delicious all on their own, she uses this recipe for eclairs or cream puffs too. And her roast beef/horseradish variation sounds yummy!


Dinner Rolls
Contributed by Judy Angell

• 1/2 cup butter
• 1 cup boiling water
• l cup flour
• l/4 teaspoons salt
• 4 eggs

Melt butter in boiling water. Add the flour and salt; stir until the mixture forms a solid mass that doesn't separate. Remove from heat and cool a bit. Add eggs, one at a time, beating well between each. Spoon onto cookie sheet. Bake for 10 minutes at 450 degrees. Turn oven to 350 degrees and cook for 7 minutes more. Serve while warm. Makes 20.

Variation: Embed a thin slice of roast beef covered with a mustard/horseradish sauce into the roll dough before baking.

Thai One On: Reconnecting Over Thai Food

You know those people in your life that are friends always? Regardless of time or distance or intent to communicate? Last night, Randall and I shared our evening with some dear friends of just that sort, and enjoyed not only a rekindled friendship, but some damn good fare to remember as well! I'm thrilled that circumstance has finally closed the geographic divide and that more good times are forthcoming with Jeff and Shannon, especially considering that Jeff is an immensely good chef.... how self-serving is that?! And to top it off, he's the winemaker of an up-and-coming brand (see my earlier shameless wine plug for his ridiculously yummy Chariot)... again, self-serving! The following are two of Jeff's Thai-inspired recipes that he prepared last night. The company was delightful, the sake was free-flowing (Yae Gaki Nigori, if you must know - delicious), and the meal scrumptious. Enjoy his recipes - maybe even as you reconnect with old friends yourself!


Thai-Style Ceviche
Contributed by Jeff Hunsaker

• 3/4 pound scallops
• 3/4 pound shrimp, deveined
• 1/2 pound halibut (or any other white fish would work as well: talapia, snapper, etc.)
• The juice of 2 lemons
• The juice of two limes
• 1 blood orange, segmented and chopped into cubes
• 1 tangerine, segmented and chopped into cubes
• 1/3 of a red onion, diced fine
• 1-2 jalepeno peppers (to desired heat), diced fine
• 1 celery stalk, diced fine
• 1 bunch mint, chopped fine
• 1 bunch cilantro, chopped fine
• 1 tablespoon fresh ginger root, grated
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon Thai fish sauce
• 1 tablespoon lemongrass, minced fine
• 3 cloves garlic, pressed or minced fine

Cut the fish in to 1/2-inch chunks and toss with the lemon juice. Cover and refrigerate for 1-1/2 hours. The lemon juice's acidity will go to work and "cook" the fish. Once removed from the refrigerator, drain excess liquid. Add all other ingredients and combine well; refrigerate for another hour to let flavors fully develop. Serve with fried wonton crisps (fry wonton skins in a wok or pan with oil over medium heat).


Thai-Style Chicken Coconut Soup
Contributed by Jeff Hunsaker

• 2 boneless, skinless chicken breasts
• 1 tablespoon red curry paste
• 1 can coconut milk
• 1/3 cup lemongrass, diced fine
• 1 tablespoon grated ginger
• cayenne pepper, to desired heat
• 2 cups chicken stock
• 2 tablespoons Thai fish sauce
• 8-10 mushrooms of your choice (crimini, oyster, button)
• 1 red bell pepper, julienned
• 6 1/4" slices (coins) of ginger
• Cilantro, to taste as garnish

Start by cooking the chicken breasts with a bit of oil that have been cut into bite-sized chunks in a heavy pot or Dutch Oven. Once cooked, remove the chicken, but leave any drippings. To the drippings, add the curry paste, lemongrass, cayenne, grated ginger and coconut milk. Simmer for 2-5 minutes. Next, add the chicken breast back to the pot along with the remaining ingredients (except the cilantro). Simmer for 20 minutes. Add the cilantro right before service.

Varitions: Jeff urges creativity with this dish! The soup would also be excellent using shrimp, or adding other vegetables of your choosing. Suggestions include baby corn, bamboo shoots, tomatoes, etc.

Colorful and Crunchy Asian Slaw

This is a salad that honestly pleases even the most ardent of non-salad lovers. It's crunchy, it's flavorful, it's full of color. All of the ingredients are in season through the winter, and readily available at the farmers market. Best of all, you can make it for a crowd for mere pennies - which is a good thing considering how fast it disappears! Trust me on this one - it's delicious.

Crunchy Asian Slaw

• 1 cup slivered almonds, toasted
• 6 cups shredded green cabbage
• 2 cups shredded red cabbage
• 2 cups shredded carrots
• 1 cup celery, small dice
• 1/2 cup jicama, small dice
• 12 ounces snap peas, chopped
• 8 radishes, small dice
• 1 bunch green onions, chopped (including green tops)
• 1 1/2 cups fresh cilantro, chopped

Toss all ingredients together in a large mixing bowl. Top with dressing (recipe to follow).

Dressing

• 1/4 cup white wine vinegar
• 1/4 cup sugar
• 2+ tablespoons soy sauce
• 2 tablespoons toasted Asian sesame oil
• 2-3 cloves garlic, minced
• 1 teaspoon ground ginger
• 1+ teaspoon of crushed red pepper flakes
• Up to 1 cup mayonnaise

Combine all ingredients except mayonnaise; stir until sugar dissolves. Slowly whisk in mayonnaise until desired consistency. Pour over salad, mixing gently to coat.

Lobster Macaroni and Cheese: Decadence Defined

If you know me well, you will probably be astonished to even see this recipe on my blog. It is just so completely the opposite of how I normally eat or prepare food, that you may question my motives and/or my sanity. But rest assured - my healthy eating habits haven't given up the ghost, but sometimes you just have to give in to the temptation of something so completely decadent that you're willing to pay the price (lots of extra time at the gym!). I fell in love with the concept of lobster mac-n-cheese at a wine industry event Randall and I attended some years ago in Lake Tahoe. One of the chefs at the event had prepared his version of this dish - I was hooked at the first bite. So, I came home and recreated it, and dust it off every now again when the occasion dictates.

Lobster Macaroni and Cheese

• 3 cups uncooked elbow macaroni pasta
  
• 12 ounces lobster tail pieces, fully cooked
• 1/4 cup butter
• 1/4 cup flour
• 2 cups milk, room temperature
• 4+ cups white cheese, shredded (For this recipe, I like to use a combination of white cheeses. I use 1 heaping cup each of New Zealand sharp white cheddar, French Comte, a Swiss Emmental from France, and a Swiss Gruyere. I like the combination of sharpness/nuttiness/creaminess of the various cheeses, but if you just want to pick one white cheese and stick with it, that would work ok too. I'd recommend a gruyere.)
• 1/4 cup white truffle oil (optional - but why the hell not?)
• 1/2 cup fresh bread crumbs
• 1/2 cup grated Parmesan cheese

Cook the macaroni according to package directions; drain. Start the cheese sauce by making a roux: Melt the butter in a heavy-bottomed saucepan over medium-low heat. When melted and foamy, add the flour and whisk together to form a paste. Add 1 cup of milk; continue to whisk until mixture is blended and creamy. Start adding the cheese 1 cup at a time, stirring constantly. As the cheese melts, continue to add remaining milk and cheese in 1-cup increments. If the cheese sauce seems too thick for your liking, you can add in more milk as desired - just use small increments and keep stirring. Add the white truffle oil once all the cheese and milk have been incorporated. Once the cheese sauce is fully melted and blended, add the pasta and the lobster; stir well to coat. Pour mixture into a casserole dish (or in individually-sized ramekins - a great way to manage portion size... as if it matters!). Top with bread crumbs and Parmesan cheese. Bake in a 400-degree oven until topping is browned and the mac-and-cheese is bubbling, approximately 30 minutes.

Art of the Chokes

I love artichokes - don't get me wrong - but I'm not always a fan of the traditional method of eating them. Translation: artichoke leaf as a conduit for melted butter or a big scoop of aioli. Oh who am I kidding? I love that method too! But my waistline and my conscience don't, so I shy away from that preparation in lieu of this flavorful and much more healthful adaptation. When grilling artichokes, I often prefer to use small globe or even baby artichokes so that you can eat the whole darn thing - not just the bitty nub of goodness at the end of the more mature artichoke leaves. And the beauty of this recipe? No butter or mayo in sight - the artichokes are delicious all on their own.

Grilled Artichokes

• Small globe or baby artichokes, stems and leaves trimmed
• Olive oil
• Lemon juice
  
• Grill seasoning of your choice; McCormick brand makes several readily-available tasty combinations in its Grill Mates line of products (I make my own with a combination of dried minced garlic, gray sea salt, fresh cracked black pepper, red pepper flakes, a dash of smoked paprika and a dash of chili powder)
• Parmesan cheese, grated

Start by steaming the artichokes until they are soft at the base of the leaves (you can easily stick a fork in to the choke), and the leaves pull away easily. Don't overcook them at this stage - they still have to stand up to the grill. Once they are finished steaming, slice them in half lengthwise when they are cool enough to handle.

With a teaspoon, gently remove and discard any of the bristly choke that sits atop the artichoke heart. Liberally squeeze lemon juice on the face of the artichokes, as well as in between the leaves (spread the leaves apart gently with your fingers to get the lemon juice down into its base). Coat each artichoke with olive oil. Dust the face of the artichoke with a mixture of grill seasoning and Parmesan cheese; also sprinkle the mixture down among the leaves using the same gentle spreading action employed for the lemon juice.

Place the artichokes on a hot oiled grill. Cook for 3-5 minutes per side, or until artichokes are nicely charred.

Pumpkin Risotto: How Very Stirring

There's nothing quite like risotto in terms of versatility. You can serve it as either a side dish or a main dish, and is just as delicious classically prepared or all gussied up. The creamy texture of perfectly cooked arborio rice makes a fabulous base for just about a million different variations; this pumpkin version is super easy, and is not laden with cheese and butter as the majority of risotto recipes are! The key to making perfect risotto is in the constant stirring. The starch in the arborio rice gets released as it cooks, and if you're not constantly stirring and adding liquid, it very quickly can turn to sticky mush. But it doesn't take long, so it's worth every loving turn of the spatula.

Pumpkin Risotto

• 1 shallot, finely minced
• 2-3 cloves of garlic, finely minced
• 1/2 cup olive oil
• 1 cup arborio rice (and yes, it has to be arborio)
• 1 cup pumpkin puree (straight out of the can is good, unless you really want to make your own!)
  
• 1 cup dry white wine (room temperature); I recommend a chardonnay that has gone through a secondary malolactic fermentation so it has a rich, buttery taste - as opposed to a fruit-forward style of wine (for this recipe, I used a La Crema 2006 Sonoma Coast Chardonnay)
• 3 cups fat-free, low-sodium chicken stock (warmed) - use vegetable stock for a vegetarian version
  
• Salt, to taste
• Parmesan cheese, grated
  

In a heavy saucepan, saute the shallot and garlic in the olive oil over medium-low heat; cook until the shallots and garlic are clear and tender. Add the arborio rice and saute in the oil for about 2 minutes. Maintain a medium-low temperature as you introduce the liquid ingredients. Add the white wine; stir constantly. Once the wine has been absorbed, start adding the hot stock 1 cup at a time as it is absorbed. Continue to stir constantly. Add the pumpkin in 1/2 cup increments as you add the 2nd and 3rd cup of stock. Once all of the stock has been added, season to taste with salt and continue to stir until the risotto reaches a creamy texture and the rice is al dente. Serve garnished with a sprinkling of Parmesan cheese.