Far and Away...

It’s been a while since the last time I posted, for good reason too. I was on a little trip to the Pacific Northwest, for no reason other than to enjoy great food, beautiful scenery, and fun on a farm! My beau J. and I made stops in Vancouver, Victoria, and Whistler British Colombia as well as some places in the States (Rochester, WA…Seattle, WA…Portland, OR…Port Angeles, WA…Forks, WA…oh boy are my feet are tired)! Needless to say our vacation wasn’t for rest and relaxation. The two of us are a couple of jetsetters taking all modes of transportation (think Planes, Trains, and Automobiles…and throw in a couple of ferries for good measure). But all that traveling was well worth it and I’ll tell you why.

We enjoyed an abundance of scrumptious food including fresh produce, the best mussels I’ve ever had, and curry from the place Mark Bittman reviewed as “easily among the finest Indian restaurants in the world.” By far the most memorable meal of all was consumed not in a five star restaurant or prepared by a Michelin star recipient. It was a meal I ate at a farmhouse owned by my friends Tom and Annie and was made from the fresh produce picked that evening on their farm. How cool is that!

The best restaurant prepared meal, however, would have to be the last meal we had in Vancouver at a restaurant called Chambar. They specialize in Belgian cuisine and beer but their menu is quite eclectic. For a starter J. and I shared the seared scallops, smoked kurobuta pork cheek, pickled green beans & horseradish vinaigrette. This dish definitely made us ready for more delicious food! The combination of tastes on that plate were so perfect, the lushness of the scallops combined with the salty pork and tangy horseradish and green beans. My mouth is watering as I’m writing this, just FYI. For the main course I had the mussels cooked in white wine butter, braised celery and leeks served with pomme frites. I wish I could go back in time so I could savor those wonderful shellfish again and again; they were perfectly cooked and plump and flavorful, absolutely unforgettable! (But since I’m not H. G. Wells I’ll have to recount my meal from memory only, boo!) And the broth was so lovely I could have picked up the “caldron-esque” serving dish the mussels arrived in and devour the broth’s richness in one gulp. Unfortunately, we chose not to get dessert (our stomachs were at their limit) but I would have to say that’s my one and only regret, I could kick myself for not indulging further. Oh well, C'est la vie!

I have had some pretty wonderful meals but I made sure to prepare myself for the best Indian experience of my life. Locals and tourist alike will wait in line for hours and hours, enduring rain, sleet, and snow for a seat at Vij’s, the world-famous Indian restaurant. I think that’s why my disappointment resonated so copiously. Don’t misunderstand, the food was delicious but I think I built up the meal so much in my head that I was expecting fireworks or something. J.’s dish was stellar and well worth our 5-minute wait (hint: we walked in for a late dinner at 9:30 pm and didn’t have to wait more than 5 minutes…good plan!). He ordered the lamb popsicles in a yellow curry sauce that was really tasty. I on the other hand ordered the spot prawns in a coconut-lemon curry and I felt like it was missing something, it wasn’t as flavorful as the lamb and my shrimp were really salty. Perhaps I ordered the wrong dish or maybe the chef was having an off day, whatever the reason Vij’s is still worth a try and I’ll be going back for seconds!

So-long Summer Pasta

With Labor Day around the corner and the inevitable end of summer along with it, I decided to make something that honors the deliciousness of the season with a tribute dish. The one thing that marks the arrival of summer for me is the gorgeous produce. I love walking through the farmer's markets and seeing plump crimson tomatoes, luscious peaches, strawberries that look so perfect you'd think they were air brushed! Don't get me wrong, I welcome autumn with open arms! Autumn means the arrival of pumpkins, winter squash, cranberries, and brussels sprouts...believe me, in a few months I'll be whining about the looming approach of spring!

Well, I digress, the point of this post is to say so-long to summer. When I was thinking up the dish I wanted it chalk full of my favorite summer veggies: corn (off the cob), tomatoes, and green beans plus fennel since it accompanies corn so well and I found a lovely bulb of it at my local farmer's market! I decided to make this a meat-less dish but you're welcome to add your favorite protein. Shrimp or bacon (pork fat makes everything better) would be absolutely fantastic in this dish! Enjoy!

So-long Summer Pasta
Serves 4 as a main and 6 as a side

Ingredients:

1-pound of pasta, cooked per package instructions
(I used spaghetti but you could use linguine or penne, whatever you have on hand)
5 sprigs of fresh thyme
1-pint cherry tomatoes
1 tablespoon olive oil
4 tablespoons of butter (1/2 stick), divided
1 large shallot thinly sliced crosswise
3 cloves of garlic, minced
1 bulb of fennel, with fronds and stalk removed cut in half the lengthwise and thinly sliced crosswise
1/3 cup white wine
2 cups of fresh sweet corn, about 2 ears with kernels removed
1 1/2 cups of fresh green beans, trimmed and cut into 1 inch pieces
1/8 teaspoon cayenne pepper
1/4 cup freshly grated Parmesan cheese, plus more for garnish
torn fresh basil leaves for garnish (optional)

Directions:

Preheat oven to 400 degrees F.
In a large skillet or Dutch-oven heat 4 tablespoons of butter over medium heat. Add the sliced shallot, garlic, and fennel. Keep the heat fairly low so the garlic doesn’t burn. Add 1 teaspoon of kosher salt and 1/2 teaspoon of freshly cracked pepper and continue cooking, stirring occasionally, for about 5 minutes. Meanwhile, spread-out the tomatoes onto a baking sheet and drizzle them with the olive oil, season with 1 teaspoon of salt and pepper, and top with the sprigs of thyme. Place in the baking sheet in the 400 degrees oven for 5-10 minutes (the time depends on your oven and the size of the tomatoes). Check on the tomatoes after 2 or 3 minutes and turn the baking sheet if you see the tomatoes browning more in one area than another.
When the fennel mixture has cooked for about 5 minutes or so (you want the fennel and shallots to be translucent not browned) add the white wine then turn up the heat to medium-high and stir to incorporate. Add the green beans and corn and stir, continue cooking and stirring occasionally for another 3 minutes (if the pan gets to hot lower the heat to medium). Add the remaining 2 tablespoons of butter, cayenne pepper, a teaspoon of kosher salt and grated Parmesan cheese, stir and cook for 2 more minutes, taste the mixture and make sure the seasoning is right.
Turn off the heat and add the pasta, stir to incorporate.

To Serve:

Plate up the pasta and top with a few roasted tomatoes, torn basil leaves, and a little more freshly grated Parmesan.

Finally...I've seen "Julie and Julia!"

It's taken weeks but I've finally seen the ultimate foodie movie "Julie and Julia" inspired by two true stories, the magnificent Julia Child and the inspiring writer Julie Powell. I know this movie is old news to just about anyone with an ounce of food savvy, but I just wanted to mention it because I really, really enjoyed it!

I read a number of Julie and Julia articles from a number of different media sources (NY Times, USA Today, LA Times) but one really stood out to me. Laura Shapiro from Gourmet magazine wrote a very interesting article about the movie, well mostly about the real life characters the movie portrays. I agree with Laura's assessment of Julie Powell and her praise of Julia Child.

Since I'm a child of the 80's, I missed personally seeing Julia Child in action on televised cooking shows. However, since I love food, cooking, and absorbing all the information I can on both subjects, I know the effect she has had in the kitchens of America (and the world for that matter). I think Laura hit the nail on the head when she described her experience in the theater as "[sitting] there in the movie theater beaming like a lunatic during approximately half the film" because I myself did the same thing. Julia's story is so motivating and lovely, you can't help but get swept up into her love for food and her perseverance...it's stunning! On the other-hand the second part of the film contained Julie Powell's story, which is incouraging to see beacuse a blogger was fortunate enough to make it big, but it was lacking passion. I would think that Julie would want to cook her way through "Mastering" because she LOVES it not because she feels obligated to do it, and on top of that she complains and throws fits if things don't come out right. I think that's what cooking is all about...we learn from our mistakes, nobody is perfect on the first try...even Julia!

All in all...I really enjoyed the Paris and Julia parts in the movie and I anticipate I'll be posting a boeuf bourguignon kitchen trial very shortly! Bon Appetit!

Saturday Night Steak Dinner

So in the last post I promised that I would share the the yummy steak dinner J. and I had last Saturday. I was so caught up with the new food processor and the mixed berry pie we had for dessert I couldn't fit in our at home Ruth's Chris experience...it's well worth the wait, enjoy!

First off we had baked potatoes:
2 Russet potatoes stuck with a fork a couple of times all over. Rubbed with vegetable oil and sprinkled with salt. Baked in a 350 degree F oven for an hour. I stuck these in the oven as I was finishing baking the pie (since the oven was on anyway) but you can easily just microwave the potatoes for about 10 minutes.

And of course the main event...the steak:
My technique for making steak couldn’t be easier or quicker. I start with a thick cut piece of steak (1 1/2 inch to 2 inch), with or without a bone (your call…whatever’s on sale, that’s what I do). I prefer using a steak from the rib, short-loin, or sirloin (rib-eye, porterhouse, filet) something like that…I don’t use cuts from the flank or round (flank steak, skirt steak) for this particular method. Let me add that I look for grass-fed beef when I can, it’s more expensive (boo) but the taste is beefier and especially delicious (woowhoo). Let the steak get to room temperature (set out on the counter for 20 minutes should do it), meanwhile get a plate and load it up with about 2-3 tablespoons of kosher salt and about 2 tablespoons of freshly cracked pepper, depending on the size of steak(s). Heat a heavy ovenproof skillet (I suggest using a heavy duty cast iron skillet) on medium-high heat, you want it hot so when the steak hits the pan it sears. Now, make sure the steak is nice and dry by patting it with a few paper towels then brush one side of the steak with vegetable oil, flip the oiled side of the steak onto the salt and peppered plate using a pair of tongs, repeat the process with the second side. When the skillet is smoking use the tongs to carefully place the steak in the skillet.
Leave the steak to cook for 2 minutes (no peeking, you want the steak to sear) repeat with the second side. After the second side has cooked for 2 minutes carefully move the skillet to a 350 degree F oven. After 5 minutes check the meat with an instant read thermometer, when it reads 160 degrees F (medium), you're ready to take the steak out of the oven. Before serving the steak, make sure it rests for at least 5 minutes so the juices can redistribute!

I love caramelized onions and mushrooms along side my steak:
I start with one medium sized yellow onion cut into rings about a 1/2 inch thick. I saute those in 2 tablespoons of butter over medium heat until they are soft and start turning a golden color, about 10 minutes. Add another tablespoon of butter, three cloves of chopped garlic, and 1 1/2 teaspoons of fresh thyme. Stir and continue cooking for another minute (until the garlic gets fragrant), then add two cups of sliced button mushrooms, 1 1/2 teaspoons of kosher salt and pepper. Cook for an additional 5 minutes stirring occasionally.

Where's the sour cream?
I'm not fond of sour cream (actually I am but I try to stick with low saturated fat foods...that's just a way I lie to myself...don't judge, we all do it!) but when I have a baked potato I have to give in. But wait! I have a trick...plain fat free Greek yogurt! I love the stuff (and that's not a lie!) It's a delicious blank canvas that can be dressed-up into something savory or sweet, it's thicker than regular yogurt and can be a perfect substitute for sour cream! In this case I added a tablespoon or so of chopped chives, a teaspoon of kosher salt and a pinch of pepper to 3/4 cup plain fat free Greek yogurt. Top a baked potato with that and you'll be saying "sour cream, what's that!"

My brand new kitchen toy…

On weekends, I like to take the time and make something really luxurious for dinner. I think it has something to do with the relief that the weekend’s here and I don’t have to rush home from my day job and get dinner on the table at record speed. The weekend is the time I can relax and really enjoy my adventures in the kitchen.

This Saturday was no exception; unfortunately J. and I had errands to run at the local mall and I thought that might cut into my culinary endeavors. Well three hours later we were home with our errands done and a bright, shiny, and brand new food processor! I felt like I just won the lottery…like I was a kid going to Disneyland for the first…like I was a lost puppy who somehow found my way home hundreds of miles away, suffice it to say I was a happy camper. I already own a rather loud and rather small (4-cup capacity) food processor that I bought years ago but it really couldn’t hold up to major jobs like dough making and large batches of pesto, but who could blame me, I was a college student looking for a cheap buy. Well now I had a brand new toy to play with…a 12-cup multi-use KitchenAid beauty. I wanted to use it immediately, but what would I make? Its maiden voyage should be something notable and delicious. With a little more pondering I decided what would be more delicious than pie!

After a quick shopping trip to the nearby market, J. and I picked up raspberries, blackberries, and blueberries for a mixed berry pie along with a steak and fixings for a scrumptious at home steak dinner (look for that in the next post!).

I’ve always been intimidated by dough making, there are so many different techniques and so many variables that could lead to tough, not-so-tasty pie dough but I use one that’s goof proof!

Triple-berry Pie:

Ingredients

Dough –

2 1/2 cups flour

1 tablespoon granulated sugar

1/2 teaspoon salt

2 sticks (1 cup) salted butter (cut into 1 inch cubes)

*I know everyone says to use unsalted butter because you can control the seasoning in a dish but I like the way salted butter tastes...it gives the dough a great dimension of flavor!

1/2 ice cold water

Filling –

6 cups mixed berries, washed and dried well

(I like the combo of raspberries, blueberries, and blackberries but you can use any mixture you like)

1 1/4 cups granulated sugar

1/4 cup cornstarch

zest of one lemon

1 tablespoon lemon juice

Egg wash –

One large egg

1 tablespoon water

Making the dough:

Before I start I like to fill a Pyrex 2-cup measuring cup with ice and water to make sure the water gets really, really cold. Then I cut my butter into 1-inch cubes and set them in the freezer while I get the rest of the ingredients together.

Place flour, sugar, and salt in a food processor. Once everything is measured and ready take the butter out of the freezer and sprinkle the cubes in the food processor bowl. Pulse the mixture until the butter looks about the size of peas (anywhere between 2 and 5, 2 second pulses). Drizzle 1/2 cup of the ice-cold water (without the ice please) in the processor while you pulse. The dough is ready when it just comes together (about 3 pulses).

Divide the dough into two disks (this will make it easier to rollout), wrap them in saran wrap, and refrigerate them for at least two hours or over night if you’re making it ahead.

Assembling the pie:

Two hours later –

Preheat over to 425 degrees F; stick a sheet pan in the oven while the oven’s pre-heating.

Have a small cup of flour at hand when you’re ready to roll out the dough. Grab one of the dough disks from the refrigerator, unwrap the delicious little parcel from the plastic and set on a floured flat surface. Sprinkle a little flour on the top of the dough and using a rolling pin, roll out the dough in one fluid motion going away from you, then (using a bench scraper if needed) peel the dough from the surface, flip on it’s opposite side and turn 90 degrees. This will ensure the dough is even on all sides and it doesn’t stick to the work surface. Repeat, using more flour if dough starts to stick, until dough is approximately 10 inches in diameter.

Transfer rolled out dough disk to a 9 inch pie plate by rolling the dough onto the rolling pin, moving it over the pie plate, and rolling it off of the rolling pin and into the pie plate. Gently lift the sides and make sure the dough is flat on the bottom and up the sides of the pie plate. Stick the pie plate in the refrigerator while you repeat the process with the second disk, this time when you’re done rolling out the dough, transfer it to a parchment paper lined sheet pan and stick it back in the fridge.

While the pieces of dough are chilling in the fridge, make the fruit filling. Mix all the filling ingredients together thoroughly, that’s all! Now take the dough out, pour the berries into the dough lined pie plate and carefully transfer the second piece of dough over it. Trim the edges so about 1/2 inch hangs over the pie plate. Crimp the edges by either using a fork or by pinching the dough with your thumb and forefinger.

Some folks get fancy with their pies, like creating a lattice pattern on top. I simply make about four slits in the middle of the pie to let the steam escape as the pie is cooking (THIS IS VERY IMPORTANT). Now make the egg wash by combining a beaten egg with a tablespoon of water. Brush the egg wash all over the top of the pie so it’ll come out golden brown.

Baking the pie:

Set the assembled pie gently in the middle of the preheated baking pan, bake for 20 minutes at 425 F. When the 20 minutes is up, rotate the pie for even cooking and lower oven heat to 350 F. Bake for another 30 – 40 minutes, take it out of the oven when it’s golden brown. Let rest for at least 45 minutes, on a wire rack, before diving in!

In the immortal words of Scarlett O’Hara…”as God is my witness, I’ll never go hungry again, because I have pie!” Okay, okay I made the last part up but if she had the opportunity to make a pie that easy…I’m positive she’d have said it that way instead!