Sweet Summer Pasta with Shrimp, Asparagus, Corn, Tomatoes & Cream

Where do I begin?

Nine days at the beach in Orange County, Calif. for my annual beach vacation? A whirlwind trip to New York City and Los Angeles for media events to launch the soon-to-open resort I work for? Eating out and cooking the same old thing because it's fast and easy? Or, with me being too tired and hungry to take some decent pictures and share my cooking adventures with the world?

The latter is probably the most accurate.

But tonight I am back to cooking (and sharing the results)...so I picked up the best looking, fresh things at the store and made a sweet and comforting pasta...with leftovers for lunch all week.

Cheers to good cooking on a Monday night!

Sweet Summer Pasta:
(serves 4)

8 oz pasta - I used Mafalda (a skinny lasagna-like noodle)
1/3 lb fresh sweet shrimp (medium is best), deveined and peeled
1 lb asparagus, tips only, stems discarded or saved for another use
1 c sweet fresh corn kernels, scraped from the cob
2 cloves garlic (or to taste, I used 3), minced finely
2 fresh vine-ripened tomatoes, seeded and chopped roughly
Olive Oil as needed
Salt and Pepper
1/2 c heavy cream
Parmigiano Reggiano, freshly grated (if desired)

Directions:
Bring a large stock pot of water to boil, add ample salt (salty like ocean water - this matters in this recipe because a lot of the ingredients are naturally sweet and you need a balance). Add pasta, stir quickly to prevent sticking.

Meanwhile, heat a large skillet over medium heat. Add approximately 1 tbs olive oil. Saute garlic briefly, then add asparagus. Splash with a bit of pasta cooking water to steam asparagus slightly. Add corn and saute briefly. Salt and pepper.

Drain pasta, reserving 1/2 c cooking liquid. Add shrimp and pasta to skillet. Add pasta cooking water and cream. Simmer on medium heat, tossing, just until sauce is thickened. Add tomatoes and toss briefly. Salt and pepper to taste - add freshly grated Parmesan cheese if desired. Serve immediately with a crisp green salad and a chilled white wine.

Pan-Seared Halibut with Fava Bean Puree

After an amazing, simple and light meal at T Cooks a few months back, combined with a wandering, confused hour at Sprouts (too many great choices!), I arrived at Halibut with Fava beans for a luscious Saturday night dinner.

No, I have not made favas before, and I probably won't make again often. Think homemade tamales, refried beans, raw shrimp with heads and tails, whole lobster and any other crazy-long prep item. Literally, serving 2, I peeled and blanched and peeled favas for about 2 hours. Two whole hours. Consider yourself warned, or order them at a restaurant!! :)

Pan-Seared Halibut with Fava Bean Puree:
(serves 2)
1 lb fresh halibut fillets
Olive Oil as needed
Butter as needed
Salt as needed
Pepper as needed
2 lbs fresh Fava Beans
Water (as needed)

Directions:
Peel favas from pod, rinse and then boil for 1 minute in boiling salted water. Shock in ice water. Peel from waxy bean pod. Meanwhile, salt and pepper halibut fillet.

Heat 2 pans over medium high heat. Saute fava beans with butter (approx .5 tbs) adding salt and pepper to taste. Puree half cups of favas with water until desired texture and flavor is achieved. Hold on low heat.

Meanwhile, sear halibut until just cooked through, careful not to overcook. Literally 2 minutes per side is about right. Serve halibut over fava puree.

Easy Vegetarian Chili

It's well into the 80's every day here, so not sure why any kind of chili sounded appealing, but I went with it and loved the results. This is seriously easy, very satisfying, delicious and as a pleasant bonus - healthy!

Easy Vegetarian Chili:
(serves 4)
1 can black beans (drained and rinsed)
1 can white beans (drained and rinsed)
1 28 oz can whole tomatoes & juice (no salt added)
3 c corn (fresh or canned/frozen, no sugar or salt added)
12 oz water or beer
1 chipotle chili, roughly chopped
2 tbs chili powder
1 tbs cumin
Salt and pepper to taste (the beans have salt, so you may not need much)
2 tbs (or to taste) hot sauce
Sour cream, greek yogurt, crema, cheese, etc. for serving
Snipped chives for garnish

Directions:
Combine, heat, simmer until desired consistency. Taste and adjust seasonings. Serve!

Seared Jumbo Scallops with Cauliflower Puree & Grilled Asparagus

I unexpectedly had a long weekend and Brian was out of town...and so I finally cooked something new!

Summer definitely feels here in Arizona - today was in the mid-80's and I spent a few hours at the pool. All those things combined inspired this recipe. It's filled with delicious, light summer flavors, and each serving has about 300 calories - perfect for pool (bikini) weather. And, finally, it was delicious.

Seared Jumbo Scallops with Cauliflower Puree & Grilled Asparagus
(serves 2)
1 lb jumbo sea scallops (about 10)
1 small head cauliflower
2 cloves garlic
1 bunch asparagus
2-4 tbs snipped fresh chives
1/2 c Greek yogurt
1/2 tbs butter
Olive oil spray (or you can brush/drizzle)
Salt and pepper to taste
Seasoning salt

Directions:
Bring a large stockpot of water to boil. Add chopped cauliflower and whole cloves garlic. Simmer until cauliflower is fork-tender. Drain and remove from heat, mash with a fork until cauliflower and garlic are completely pureed. Add chives and Greek yogurt, stir to incorporate.

Meanwhile, heat a grill pan over medium heat. Spray or drizzle asparagus with olive oil, salt and pepper. Grill until just done and still crisp.

Meanwhile, in a saute pan, heat butter until foam subsides. Season scallops on both sides with seasoning salt. Place scallops in pan and do not move until they can be moved freely (not sticking at all). Turn over and remove from heat. The heat of the pan will continue to cook until perfect.

To serve, mound approx 1 c cauliflower puree in the center of the plate. Top with asparagus spears, then scallops. Garnish with chives and serve immediately.

Artichokes with Lemon Beurre Blanc

Oh blessed down time...and cooking again.

Today was sunny and clear, and despite us Arizona dwellers deeming it "cold", I ran 4 miles in a tank top and drove around running errands with the top down in my car, so it clearly isn't *too* cold, especially compared with what I hear reports of from back east. So, I think just right for artichokes.

This is a great way to prepare artichokes. I overdid artichokes in 2002-2003 and had to take a break, but I'm ready again. This recipe is worth every bit of effort, and is a lovely first course for a dinner party.

Artichokes with Lemon Beurre Blanc:
(serves 2-4)
4 small globe artichokes
1 lemon
1/2 stick salted butter
1/4 c heavy cream
1/4 c white wine
1 clove garlic
2 tbs chopped fresh parsley
White pepper

Directions:
Steam artichoke for 25-45 minutes, depending on size. Remove from heat, drain and let stand.

Meanwhile, simmer wine in a small sauce pan with very finely pureed garlic clove until almost evaporated. Add cream, return to a boil, then remove from heat and slowly whisk in butter, one piece at a time until thick and emulsified. Add juice of 1/2 lemon, about 1 tbs. Add white pepper to taste. If too thick, add more lemon juice. Stir in parsley and hold for service.

Cut artichokes in half, carefully scoop out "fuzzy" choke with spoon, reserving heart and outer leaves. Serve artichokes drizzled with beurre blanc, sprinkled with additional parsley for garnish if desired.

Blue Cheese Topped Filet with Roasted Asparagus & Balsamic Crimini Mushrooms

I'm back from the beach and just finished my second day at my new job.

While exhilarating and very fun, it is also a bit overwhelming, so I wanted a simple dinner that was comforting and quick and this was just right.

Blue Cheese Topped Filet with Roasted Asparagus & Balsamic Crimini Mushrooms:
(serves 2)
2, 4 oz grass-fed filets of beef tenderloin
1 lb asparagus (peeled stems if fat stalks), ends trimmed
12 oz whole crimini mushrooms, brushed clean
Sea salt and fresh ground black pepper
Olive oil as needed
Balsamic Vinegar
2 thin slices of blue cheese

Directions:
Preheat oven to 425. Liberally season steaks with salt and pepper. Toss asparagus with olive oil, salt and pepper and lay flat on a baking sheet and place in oven.

Meanwhile, heat a large skillet over medium-high heat. Add olive oil, then mushrooms, cap side down. Let sear until caramelized and they move freely in the pan. Salt and pepper.

Meanwhile, heat another oven-safe skillet over medium-high heat and add a bit of olive oil. Sear steaks on both sides just until crusted. Top with thin slice of blue cheese, then place entire skillet in the oven, which you will now turn down to 350.

With the asparagus and the steaks in the oven finishing, de-glaze the mushroom pan with about 1 tbs (or slightly more) balsamic vinegar. Reduce heat and toss frequently, glazing the mushrooms. Let continue to cook gently until steak is done to preference, asparagus are becoming crisp and mushrooms are completely cooked. Serve immediately.

Frijoles Refritos ("Refried" Beans)

OH MY GOD, I have forever loved beans, but if I had actually tried making them I might have stopped buying them out. These beans are delicious, and very easy.

Refried Beans:
(serves 6-8)
2 c dried pinto beans
Lots of fresh water
Salt and pepper
Lard (about 3 heaping tbs)
1 small onion
2 cloves, garlic
1/4 to 2 c shredded cheese as desired

Directions:
Bring a large stock pot of water to boil. Add 2 c beans, boil 5 min then drain, then refill pot 2 inches above beans. Simmer on low 2-3 hours.

Melt lard in another stock pot, add onion, garlic and salt. Next, add beans and remaining cooking liquid, mashing and adding salt and pepper as needed. Add grated Mexican and/or Jack cheese as needed. Serve as needed.

LG's Classic Caesar Salad

Served table side at LG's, a classic old-school steakhouse in Palm Springs, Calif., this Caesar is great. They hand out little recipe cards when you dine and for years the LG's Classic Caesar Salad recipe lurked in my recipe pile.

I have made it (finally) several times, and it's as great at home as it is at the restaurant. Now it's my classic Caesar.

Today I served it for an afternoon snack with wine - maybe a modern day high tea? - for my best friend Melanie and it was perfect for conversation and light eating.

LG's Classic Caesar Salad:
(serves 2)
2 heads romaine, chopped roughly, tough core and dark green ends removed
2 anchovies
1 tbs fresh garlic, minced finely
1 tbs Dijon mustard
1/2 tbs Worcestershire sauce
1 raw egg yolk*
1/2 extra virgin olive oil
1 tsp lemon juice
2 tbs red wine vinegar
4 tbs freshly grated Parmesan
Fresh ground black pepper
(croutons options, I'm not a crouton girl)

Directions:
Blend anchovy and garlic together, add mustard and Worcestershire sauce. Add egg yolk and stir. Slowly drizzle olive oil until emulsified. Add lemon juice, red wine vinegar and cheese. Toss romaine lettuce in dressing, add pepper and additional cheese. Serve on chilled plates with chilled forks.


* you can coddle the egg to make it less raw (cook in boiling water in shell until still soft but heated), although that may still not reduce any risk of salmonellla or other unpleaseant things. If you have a weakened immune system or are very young or old, avoid raw eggs and use a bottle dressing or another recipe. Be safe!!

Red Lentil Dal

I bought a huge bag of darling, vibrantly-hued red lentils at a newly discovered Middle Eastern market, and since then they have sat in my pantry. With no recipe and no inspiration, red lentils aren't exactly something to toss into any old thing I cook.

This brings me to how I decided to finally use some of them. One of the most common questions I am asked about my blog is how I decide what to make and how I create my recipes...so, here is one example.

I have been sick almost all week with a summer cold and last night was still feeling bad and wanted a quiet night at home. With not even enough energy to run to Blockbuster or to grab take-out or go to the grocery store, I was forced to peruse my quite small DVD collection and go pantry diving.

The movie was easy (when you only have 12 choices it's much easier to choose), I decided on Monsoon Wedding, a lush and lovely story of a Punjabi family wedding in New Delhi. This inspired me to cook something vaguely Indian in keeping with the theme and recalling my red lentils, I was off.

Thanks to the following sources, I improvised a delicious and comforting vegetarian meal that soothed and warmed and went great with the movie.

Meeta of What's For Lunch Honey
A recipe from Epicurious
A recipe from Top Indian Recipes.com
An Indian food primer from Meena of Hooked on Heat

Red Lentil Dal:
(serves 4 as a hearty meal)
1 c red lentils (split)
3.5 c water
1 inch ginger, peeled and minced finely
3 garlic cloves, minced finely
1 tsp turmeric
3 small yellow onions, chopped
2 tbs olive oil
1 tsp ground cumin
Fresh cilantro for serving
1 c dried white rice, steamed (about 3 cups once cooked)
Salt and pepper to taste

Directions:
Bring water to a boil, rinse lentils. Add lentils, ginger, garlic, turmeric and salt and pepper to boiling water, cover and simmer for 30 minutes.

Meanwhile, chop onions. After lentils have cooked about 15 minutes, heat oil in a saute pan over medium heat. Add cumin and cook until fragrant. Add onions and salt and pepper. Cook onions until softened and translucent.

Add onions to lentil mixture and stir, continue to simmer until thickened to desired consistency and onions and all ingredients are completely incorporated and softened. Adjust salt and pepper to taste before serving. Serve over steamed rice, garnish with cilantro leaves.

Classic Chicken and Vegetable Stir-Fry (and minimalism in the kitchen)

I don't own a wok, but every time I see one at any store - from Sur La Table or Williams Sonoma (expensive) to Ikea or Target (affordable) I long for one.

Yet, my inner minimalist denies the purchase. Where will it be stored? Hmm, no cabinet space? No go.

My rule tends to be for large kitchen items - if I use it at least once a week, it can come in, otherwise, stay out. Borrow, make do or whatever, but enjoy the peace of minimal clutter (my kitchen as of tonight):

So...this means I was a bit skeptical about the success of a home-cooked Chinese stir-fry type dish without a wok. But WOW, it was easy, delicious, healthy - it shocked me how great it was. A regular repeat dish with variations is certainly planned.

But I think I can make room for at least a small wok...

Classic Chicken and Vegetable Stir-Fry:
(serves 4 with rice/noodles, 2 if served alone)
1 large boneless, skinless chicken breast, cut into bite-sized pieces and pounded thin
1 small bunch broccoli crowns, cut into small pieces
2 small carrots, peeled and cut on a bias
1 zucchini, sliced into half moons
8 oz white mushrooms, sliced
1 bunch enoki mushrooms, ends trimmed and separated
1 small bunch green onions, sliced on the diagonal
Small handful Thai red chilies (Chile Japones)
3 garlic cloves, chopped
1 tbs chopped fresh ginger
Salt and white pepper to taste
Crushed red chili pepper flakes for extra heat (as desired - I always desire)
Olive oil for sauteing
Sake or white wine or sherry or water (for deglazing pan as needed)
Slurry (mixture) of 2 tbs cornstarch, 2 tbs water, 2 tbs soy sauce
Toasted sesame seeds for garnish
Steamed rice or noodles for serving

Directions:
Heat olive oil in a large saute pan or a wok that has been preheated. Next, add aromatics - garlic, ginger and chilies. Keep heat on high the entire time.

Next, add vegetables. Saute, tossing frequently, adding deglazing liquid as needed to avoid burning. Add chicken, then slurry. Toss and continue tossing until chicken is cooked through - reduce heat to medium in the final stages if needed.

Remove from heat, pour onto plate or platter, garnish with chilies or green onions, serve.

Roasted Enoki Mushrooms Izakaya Style

Whew! I am back from all my travels and am finally back in my own kitchen. I miss the beach and the excitement of travel, but it's good to be home. I need to hit the gym, cook at home for a while and catch up on some serious laundry.

I ate well on the road; almost grossly rich food in Savannah at Paula Deen's restaurant The Lady and Sons, and a classically elegant supper of local-caught flounder eaten by candlelight during a thunderstorm while overlooking a park at the historic Olde Pink House.

Las Vegas brought excellent off-the-strip Thai food at Lotus of Siam, followed the next night by a meal at Michael Mina's STRIPSTEAK that was as expensive as my mortgage payment, only I was fortunate enough to not be paying for that meal. Thanks Becky!

Imagine black-truffle dusted duck-fat fried French fries, foie gras "sliders", A5 Japanese Kobe beef steak that was seriously the price of a low-end car payment, Shafer Hillside Select Cabernet, jalapeno creamed corn, truffled mac n cheese and freshly fried mini doughnuts and beignets with dipping sauces, along with many more items I am leaving out. OH MY GOD!! Here is a photo of me and chef Ben Jenkins and me & the girls with who might be considered the greatest thug in the kingdom of rap, Suge Knight. It's Vegas after all...we also saw Magic Johnson and Adrian Grenier of Entourage and Devil Wears Prada.


Laguna Beach and Newport Beach brought respite from Vegas with sleepy mornings, a brown-bag lunch at the beach and early dinners before a glass of wine and early bedtimes.

Sushi ruled the day, any that's how I stumbled on the inspiration for this recipe. My favorite sushi bar frequented by locals is San Shi Go (345) in Laguna Beach. Sushi chef Yoshi not only served me an amazing omakase-style sublime sushi experience, but when I finished I asked where else I should eat while in Orange County and he steered me to sister restaurant Oki Doki, an Asian fusion place known for Izakaya style food.

So...what is Izakaya? I was thrilled to discover it's a Japanese style of restaurant/bar/pub not unlike a tapas bar (Spain) in that it's small plates meant for sharing while enjoying drinks with friends and/or colleagues.

My really sweet and (so earning brownie points) boyfriend Brian flew in to surprise me on Thursday and stayed for the weekend, so Friday night found us at Oki Doki where everything was absolutely delicious, but the mushrooms roasted in foil stuck in my head. Here is my version - this is amazingly simple and really good.

Roasted Enoki Mushrooms Izakaya Style:
(serves 1, can be increased as needed)
1 small bunch enoki mushrooms
1 tbs sake
1 tbs ponzu sauce (ponzu shoyu (with soy sauce added) is best here, not plain ponzu)
Salt and pepper to taste
1 tsp to 1/2 tbs butter (use what you want)

Directions:
Preheat oven to 400. Make a small pouch in a piece of foil, add mushrooms and then seasonings (except butter). Toss mushrooms until coated, top with butter, then close foil packet. Roast for about 15 minutes. Serve immediately!

What to Do With Asparagus

When I was in DC last month, I met a new acquaintance, Erika, while dining at the bar of this lovely restaurant. I was alone, so I chatted with her and her dining companion about Rioja wines, the house-made caramels, the challenges of immigration issues in our country, Erika's darling dog and lots more.

We have emailed a bit since and she had a question/challenge for me. She said she never knows what to do with asparagus.

I know that asparagus season is nearly over, but here is my round-up, just for Erika, on what to do with asparagus. Please, anyone reading - post in the comments with your asparagus recipes. We can always save these for next year's asparagus season!

Ways to Cook Asparagus:
(serves as many as you need)

Oven-roasted, Grilled or Sauteed:
* Olive oil, salt and pepper
* Butter, salt and pepper
* White or black truffle oil, salt and pepper
* Citrus (juice of 1 large pink grapefruit or other sweet citrus), olive oil, salt and pepper
* Sesame (sesame oil, soy sauce, pinch brown sugar, salt and pepper), top with toasted sesame seeds for serving
* Barbecue (chili powder, cumin, cayenne, brown sugar, black pepper, paprika, salt, etc. dusted), drizzle with olive oil
* Sweet & Spicy, toss with cayenne and brown sugar, drizzle with olive oil
* Pouch Cooking, wrap asparagus with a few ice cubes, chunks of cold butter, lemon slices and salt and pepper in foil, grill or roast just until done and a sauce forms

Steamed/Blanched:
* Lightly blanch (drop into boiling water) asparagus, wrap with prosciutto
* Steam just until bright green and softened, serve with easy blender hollandaise sauce

Recipes from Other Bloggers:
* A quite inspiring recipe for Grilled Asparagus with Double Lemon and Parmesan from Kalyn of Kalyn's Kitchen
* A brilliant collaboration from the new cookbook, Super Natural Cooking, from Heidi Swanson of 101 Cookbooks and Elise of Simply Recipes for Asparagus Pesto with Pasta
* From I'm Mad and I Eat, Buttered Asparagus
* A beautiful Asparagus Eggs Benedict from Alanna of A Veggie Venture
* Lovely Asparagus Soup and an Asparagus Tart from Freya and Paul of Writing at the Kitchen Table

Pan-Seared Mahi with Blackberry Ginger Sauce and Sauteed Yellow Squash

I am back from DC and I am so tired. The 3 hour time difference really kicked my butt...that and a rigorous schedule and early mornings at the conference.

So I finished up work early, headed to the store and hoped to be inspired. Let me just say inspiration does not come as quickly or painlessly when I am so tired I have to lean on the cart to hold myself up.

But then I saw beautiful fresh Mahi and California berries for $2 carton and it all came together.

This recipe is fast and simple, but has an appearance of more work than it actually takes. Perfect for a night like tonight! Now I am off to bed...

Pan-Seared Mahi with Blackberry Ginger Sauce and Sauteed Yellow Squash:
(serves 2)
1 lb (2 pieces) mahi mahi filets
2 tbs flour
Salt and pepper
Olive oil

1 small carton blackberries
1 tbs chopped fresh ginger
1/4 c brandy
1/4 c water
1 tsp (or to taste) honey

Yellow squash, sliced into half moons
Olive oil
Salt and pepper

Directions:
Season flour in a shallow pan with salt and pepper. Rub fish lightly all over with seasoned flour. Set aside.

Meanwhile, simmer berries and all other ingredients over medium high heat until syrup is formed and all flavor and color has been extracted from berries and mush is left. Strain with a fine mesh strainer, return to a clean saucepan and reduce until desired consistency. Set aside.

Saute squash in olive oil, flipping frequently and not allowing to brown. Season to taste with salt and pepper.

Meanwhile, sear the fish presentation-side (not the skin side) down and sear until golden brown in olive oil over medium-high heat. Carefully turn fish, continue to cook over medium heat until flaky and just cooked through.

Serve fish garnished with sauce and with squash on the side.

Sweet & Spicy Roasted Salmon with Sunchoke Puree & Truffle-Scented Roasted Asparagus

Spring is here! At least here in Arizona. Fellow blogger and dessert diva Peabody from Culinary Concoctions by Peabody is still getting snow up in the Pacific Northwest.

But here in Arizona, one of my favorite markets had fresh Alaskan salmon, beautiful asparagus tips and sunchokes, so I wove them all together into a delicious spring meal.

Sunchokes (or Jerusalem artichokes) are not really artichokes at all, nor do they have anything to do with Jerusalem. They are a type of sunflower, in the same family as the garden sunflower. This according to Wikipedia. In my opinion they are a cross between turnips, rutabaga and parsnips because they are crunchier and sweeter than a potato, but still having similar properties.

Here is what they look like:

Sweet & Spicy Roasted Salmon with Sunchoke Puree & Truffle-Scented Roasted Asparagus:
(serves 2)
1 lb fresh salmon, cut into 2 filets
2 tbs mirin (sweet rice wine)
2 tbs sake
1 tbs soy sauce
1 tbs whole grain spicy mustard
1 tbs honey
1 tsp (or to taste) hot sauce like Siracha

1 lb sunchokes, peeled and chopped into 1/2 cubes
1 c milk
1 c water
Salt and white pepper
2 tbs cream or half and half (or as needed)
1 tbs butter
1 tbs chopped parsley, plus additional for garnish

1 lb asparagus, stems trimmed
2 tbs (approx) olive oil
1 tsp white truffle oil
Salt and pepper to taste

Directions:
Preheat oven to 350.

Place sunchoke pieces in a large saucepan and cover with water and milk. The milk helps the chokes not to discolor. The water/milk mixture should cover all the pieces. Bring to a simmer and cook until the chokes are soft enough to puree. Drain and mix in a blender, with a egg beater or with an immersion blender. Add cream, butter, parsley and salt and pepper to taste. You may need more or less cream depending on desired consistency. Keep warm.

Meanwhile mix all liquids for salmon marinade in a small bowl. Place salmon in a shallow baking pan and pour marinade over salmon. At the same time, toss asparagus in oils and salt and pepper and spread out on a baking sheet. Roast fish and asparagas for about 15 minutes (they should both be done at about the same time).

To serve, place a mound of sunchoke puree in the center of the plate. Top with salmon filet and drizzle a bit of the marinade over the top. Place asparagus around plate. Garnish with remaining parsley if desired.

Sauteed Asian Broccolini

This is a really fast side dish. It works with regular broccoli too, but I adore broccolini, also known as asparation, baby broccoli or tender stem. This would be great with any grilled or roasted meat, or with fish or tofu.

Asian Broccolini:
(serves 2)
8 oz broccolini, ends trimmed
1 tbs soy sauce
1 tbs fish sauce
1 tsp sesame oil
1 tsp sugar
1 tsp sesame seeds
1/2 tsp crushed red chili flakes (or to taste)
Olive oil (about 1 tsp)

Directions:
Heat olive oil in a saute pan over medium-high heat. Add broccolini to pan, toss to coat. Reduce heat to medium and pour over all other ingredients (that have already been mixed in a bowl) and saute until wilted and a sauce has formed. Serve immediately.

Creamy Corn Chowder with Pearl Onions

I am still sick, so a hearty soup with whatever was residing in the pantry sounded great tonight. The chowder has a lot of texture and a nice balance between sweet and savory. Plus, with no cream and without a roux base, it's pretty healthy too.

Creamy Corn Chowder with Pearl Onions:
(serves 4-6)
8-10 oz white pearl onions, peeled and halved
4 c yellow corn kernels (canned & drained, frozen or fresh work fine)
6 c milk (whole milk preferred to avoid curdling)
Olive oil as needed
Salt and pepper to taste
Grated cheddar cheese (optional)
Chopped fresh parsley

Directions:
Saute halved onions in olive oil until golden brown. Salt and pepper to taste.

Meanwhile, heat corn kernels with a small amount of olive oil in a stock pot. Add onions and continue to cook. Add milk and bring to a simmer. Taste and salt and pepper as needed.

Remove spoonfuls of the soup at a time to a blender to puree, then return to mixture (or use an immersion blender). The goal is to puree enough soup (in batches) to get a creamy chowder-like consistency, but leave enough corn and onions whole for texture.

If desired, stir in some grated cheese before serving. Stir in some fresh parsley and serve immediately. Top with grated cheese and additional parsley if desired.

Sweet Potato Fries

A trip to the farmer's market this afternoon turned up this gigantic 4 pound sweet potato. (the lime is for proper perspective)

It is being cut up for sweet potato fries as I type!

The recipe:
Sweet & Spicy Sweet Potato Fries

Rustic Mediterranean Calamari Sauce over Spaghetti Squash

I have never made spaghetti squash, frankly, out of defiance. It is not spaghetti, it is not starchy and comforting and the freakishly healthy need to stop telling me that it is.

But I finally caved in and made it - understanding it for what it is - strings of slightly crunchy squash. Not spaghetti, but delicious and the perfect bed for a spicy, fresh Mediterranean sauce with calamari.

Rustic Mediterranean Calamari Sauce over Spaghetti Squash:
(serves 2 as an entree, 4 as a side)
1 large spaghetti squash
Olive oil
44 oz can whole peeled tomatoes and sauce
1 large yellow onion, chopped
4 garlic cloves, minced
Crushed red pepper flakes
1/4 c fresh minced basil leaves
1 tbs fresh rosemary, chopped
1 tbs fresh oregano, chopped
8 oz calamari rings, thawed if frozen
Salt and pepper to taste

Directions:
Microwave or bake spaghetti squash for a few minutes to soften skin, cut in half lengthwise, scoop out seeds. Bake at 350, cut side down, in a sheet pan or dish for 45 minutes, or until soft. Let cool slightly and then shred with a fork into strings.

Meanwhile, saute onion and garlic in olive oil until slightly softened. Add tomatoes and red pepper flakes, simmer. Add herbs, salt and pepper to taste and bring back to a simmer. Remove from heat, stir in calamari rings, stir gently just until cooked, about 1 minute.

Serve over strings of spaghetti squash. Garnish with parsley.

Turnip & Rutabaga Gratin

It started with Garlic and Sapphires, then I began to take more notice to the letter from the editor in Gourmet each month and now I just outright adore Ruth Reichl’s writing.

I do not, however, adore admiring someone whose name I cannot pronounce, so after some Googling, came across a 2004 interview with Reichl and Terry Gross of NPR’s Fresh Air and listened, determined to hear the correct pronunciation.

Rie-shell (2 syllables, emphasis on first syllable) is how Gross pronounced her name. I meant to just listen to the intro, but was sucked into the interview and I listened for the full 35 minutes, mesmerized by Reichl’s soothing, smoky voice and by just how much of her passion for food came through in the interview.

She talked about foods of the decades with Gross and something she said about the canned goods revolution struck me. She said despite the blow canned vegetables dealt the food industry for some time, recent decades show a backlash to this trend and have not only sprouted farmer’s markets in most every city in America, the average supermarket now carries a wide variety of seasonal vegetables.

Reflecting on my own home cooking adventures over the past few years, I have to agree. Fresh fennel bulbs, red currants, kohlrabi, every kind of fresh herb, bok choy, parsnips and today turnips and rutabagas are appearing in even the lowliest chain grocery store near me. Or maybe I am just now noticing them? Either way, my recipes are better for it.

Turnip and Rutabaga Gratin:
(serves 6-8 as a side dish)
2 lbs rutabaga, peeled and sliced thin
2 lbs turnips, peeled and sliced thin
Sea salt, to taste
Fresh ground black pepper, to taste
1/4 c heavy cream
1 c half and half (can use milk)

Directions:
Layer slices of rutabaga and turnip in a shallow baking dish or gratin dish.

Season with salt and pepper, pour over milk and cream (mixed together).

Cover and bake at 350 for 45 minutes. Uncover and bake another 45-60 minutes or until golden brown and crisp on top. Let stand a few minutes, serve.

Roasted Parsnip Soup

Parsnip soup varies from a creamy potato soup but is just as warm and creamy and perfect for the cold, wet weather we are having in Arizona.

Roasting the parsnips is important for flavor, although cut up parsnips could be simmered in broth until done and then pureed.

Parsnips are a great winter vegetable, and some of my favorite food blogs are cooking up parsnips in other ways right now. Here is a link Elise's blog Simply Recipes and her delicious parsnip puree.

Roasted Parsnip Soup:
(serves 6-8)
2 lbs of parsnips, ends trimmed, cut into small pieces
Olive oil
Salt and Pepper
1 large onion, chopped
2 garlic cloves, chopped
4 cups chicken broth
2 cups dry white wine
Fresh grated nutmeg
White pepper to taste
Salt to taste
2 cups milk, half and half or cream (your call)

Directions:
Toss parsnips with olive oil to coat and salt and pepper to taste. Roast at 350 for 30 minutes or until golden brown and slightly crisp.

Meanwhile, saute onion and garlic in a large stock pot with olive oil. Add wine and bring to a simmer. Add broth and bring to simmer. Add parsnips and simmer until softened.

Blend carefully in batches in a blender. Return to pot and bring back up to heat, stir in cream. Add nutmeg and salt and pepper to taste.