Posts tagged ‘leaf’

October 15, 2013

Warm Brussels Sprouts Salad

The way I get myself over the loss of something… in this case, the warm, comforting embrace of Summer… is to consider what I am looking forward to next.  Chilly days and cozy nights, pumpkins and squash, and the beautiful deep colors of the falling leaves that are echoed in the change in my wardrobe.  Lush sweaters, leather jackets, textured cords, hats, knits, scarfs and my favorite of all, boots!!   You never see me procrastinating to pull out the sweaters or prepare the house for fall.  The time for reflecting on the year and gearing up for a strong finish does not escape me.

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On a cool Thursday night, after weighing our dining options, my mom and I slide into one of the wooden banquettes of the local Italian eatery Pizza Antica.  A generous bowl of warm, salted focaccia with rich olive oil is set on our table as we relax into our booth and peruse the menu.  When I came across the warm Brussels sprout salad I didn’t need to keep reading. With the onset of cool, autumn weather brings us Brussels sprouts at the peak of their growing season.  By the end of summer I’m anxious to dig into fall’s harvest and at farmer’s markets the landscape shifts to display a new array of deep reds, yellows and creamy whites. Gone are the strawberries, corn and stone fruits of summer; in their place, root vegetables, squash and cold-weather tree fruit emerge. It’s an exciting time of transition, and also a delicious one.

This salad is a celebration of fall and combines all that is good in the world – bacon, Brussels spouts, garlic and homemade croutons for a variety of flavors and textures.  The nutty flavor of the pan-fried sprouts is complemented beautifully by the smoky bacon, creamy egg and chew of the toasted bread.  Everything is brought together with a light, garlic vinaigrette which compliments the tender sprouts without overwhelming the dish.  This recipe was inspired by Pizza Antica, and I encourage you to adapt it as you go.  Sometimes I throw in some toasted almonds for crunch or top it with finely grated Parmesan cheese.

Ingredients

Warm Brussels Sprouts Salad

  • 1/2 slab bacon (9 slices of pre-cut bacon)
  • 4 tbsp. extra light extra virgin olive oil, plus 2 tbsp. for croutons
  • 2 medium onions, peeled and sliced
  • 2 cloves garlic, minced
  • 6 slices sourdough bread, cut into 1/2″ squares
  • 6 large eggs
  • 2 lbs. Brussels sprouts
  • Sea salt, to taste
  • Freshly ground pepper, to taste

Vinaigrette

  • 1 large garlic clove, minced
  • 1 large shallot, minced
  • 1 tsp. fresh thyme leaves
  • 3 tbsp. red wine vinegar
  • 1/2 cup extra light extra virgin olive oil
  • Sea salt, to taste
  • Freshly ground pepper, to taste

Method:

  1. First we’ll make the vinaigrette and set it aside for later.  To make the vinaigrette, soak the garlic, shallots, and thyme in vinegar for roughly 45 minutes.
  2. After soaking, slowly whisk in the oil. Season to taste with salt and pepper and reserve covered.
  3. Preheat oven to 300°F for the croutons.
  4. Toss cubed bread with light extra-virgin olive oil and toast in the oven for 20-25 mins until golden brown and crispy.  Allow to cool to room temperature and set aside.
  5. Cut bacon into 1/2″ squares and cook over low to medium heat until almost crisp; drain off the fat and set aside.
  6. In the same pan you cooked the bacon, heat 2 tbsp. light extra-virgin olive oil.  If you have some remaining bacon fat leave it in the pan and just add any extra oil as needed.  The extra light olive oil has a higher smoking point so if you don’t have it, replace it with canola oil.
  7. Sauté sliced onions over medium-high heat until golden brown, two minutes before you remove it from the heat add the garlic; drain and set aside.
  8. In a small saucepan, cover the eggs with cold water and bring to a low boil.  Once boiling remove from heat and cover.  Let the eggs stand in hot water for 8-9 minutes.  Then run cold water over eggs to stop the cooking – this will give you hard-boiled eggs with a firm yolk.
  9. Peel eggs and dice finely (about the size of a small pea) and reserve covered in the refrigerator.
  10. Clean the sprouts by removing the first few dark leaves and discarding. Cut off the stem, and separate the leaves one by one. When you get to the light green center and can’t pull off the leaves, either slice the heart very thin or reserve for other uses.  Peeling the leaves is definitely the best way to make this salad, but if you are short on time you can also shred them in a Cuisinart.  It will save you at least 30 mins but you won’t get the same texture.
  11. In a large sauté pan, heat remaining extra-virgin olive oil until almost smoking and add sprouts leaves; toss until wilted (about 3 minutes), season with salt and pepper.
  12. Add reserved onions and bacon and warm until hot.
  13. When hot, add vinaigrette and toss to distribute evenly.
  14. Add croutons and chopped eggs and toss to incorporate.
  15. Serve!

Recipe sourced from http://www.pizzaantica.com/

 

October 18, 2011

Yellow Chicken Curry with Vegetables

You might be interested to know that curry is not a spice. In fact, there are several definitions out there designed to describe curry’s various combinations of piquant flavors, with many of these relying on origin just as much as how it’s used in the kitchen.  The important thing to remember is that it’s a blend of spices that can be selected and mixed by hand or purchased as curry powder to get the exact level of heat, spice or mellow warmth you’re looking for.  In my quest for the perfectly mild, yet also spicy curry, I began working on my own concoction.

My yellow curry can be altered to suit a spicy palette or toned down for those who prefer a mild heat, either way it’s depth of flavor and fragrant bouquet of spices will have you craving Indian more often.  I prefer a rich, velvety sauce with lots of meat and vegetables that offers up a variety of textures and flavors.  I use big chunks of carrots and cauliflower that soften as they simmer and absorb all the flavors of the cooked spices.  The rich flavor and velvety quality of the curry is perfectly paired with freshly steamed jasmine rice; you can’t help but go back for seconds.  Just adjust the amount of cumin and red pepper flakes to change the level of heat, either way you’ll get a traditional Indian curry worthy of being  part of your menu.

Ingredients

Chicken

  • 2 lbs. skinless boneless chicken breast, cut into bite size pieces
  • 3 tbsp. vegetable oil
  • 2 tsp. paprika
  • 4 tsp. turmeric
  • 2 tsp. cardamom
  • 2 tsp. coriander
  • 2 tsp. mustard seed
  • 2 tsp. red pepper flakes
  • 2 tsp. dehydrated jalapeño peppers
  • 2 tsp. cumin

Sauce

  • 3 tbsp. vegetable oil
  • 2 tsp. paprika
  • 2 tsp. turmeric
  • 1 tsp. cardamom
  • 2 tsp. coriander
  • 2 tsp. mustard seed
  • 2 tsp. red pepper flakes
  • 2 tsp. dehydrated jalapeño peppers
  • 2 tsp. cumin
  • 1 tsp. salt
  • 1 large onion, finely diced
  • 5 cloves garlic, finely chopped
  • 2 tbsp. fresh ginger, finely chopped
  • 3 jalapeno, finely chopped (include seeds if you want more heat)
  • 4 Bay leaves
  • 4 large carrots, peeled and chopped into bite size pieces
  • 1 small head of cauliflower
  • 2 10 oz. cans light coconut milk
  • 2 tbsp. tomato paste
  • 1-2 tbsp. semolina flour (for thickening)
  • Handful of fresh flat leaf parsley, roughly chopped

Raita

  • 1 pint plain Greek yogurt
  • 1 bell pepper, finely diced
  • 2 tsp. ground cumin
  • 3 tbsp. fresh mint leaves, roughly chopped
  • 1 tsp. lime juice (1/2 medium lime)

Method

You’ll start this recipe by cooking the chicken in a mixture of spices, similar to the ones that you will use in the sauce.  This gives the chicken way more flavor than if you just dropped it in at the end

  • Heat 3 tbsp. oil in a large, heavy bottom skillet at medium heat
  • Add paprika, turmeric, cardamom, coriander, mustard seed, red pepper flakes, dehydrated jalapeño peppers and cumin to the hot oil and slowly cook the spices.  This will bring out all the deep flavors and give you a great base for the chicken.  Use the spice amounts listed in the top part of the ingredients under “chicken”
  • Let the spices cook for about 1-2 mins until aromatic
  • Drop chicken in the pan and let cook for about 6 mins. You don’t need to worry about cooking the chicken through, you just want to coat all sides with the spices and oil and slightly brown the pieces.  Carefully toss until everything is coated and the outside is golden
  • Remove from pan and leave in bowl for later
  • No need to wipe out or rinse the pan, just add in the oil and continue cooking on medium heat
  • Add oil and spices: paprika, turmeric, cardamom, coriander, mustard seed, red pepper flakes, dehydrated jalapeño peppers, cumin and salt and cook for 2 minutes until aromatic
  • Add onions, garlic, ginger and jalapeño and bay leaves stir to evenly coat the onions.  Cook on medium for 10 minutes, you don’t want the onions to turn brown, you want them translucent (it’s called “sweating”)
  • Once the vegetables cook down, add tomato paste, coconut milk, and carrots.  Stir in new ingredients, cover and bring to a simmer on low heat.  Leave for 20 minutes to let all the flavors meld.
  • While the curry flavors develop, it’s time to make the raita.
  • In a medium bowl, add yogurt, mint, cumin, salt, pepper, lime juice and bell pepper.  Mix well, cover with saran wrap and leave in the fridge until dinner
  • Add chicken and cauliflower continue to simmer for another 20-30 mins.
  •  Serve over rice with a side of Puppodums and raita.

Puppodums are wafer thin Indian “crackers” made with lentil flour and sometimes spices usually served at the beginning of a meal, or alongside the main dish with chutney and raita for dipping.  I LOVE THEM!  I usually eat a whole box when I make curry, I break them up and use them like a spoons.  I just can’t have curry without them, and the ones from the store are easier than making them from scratch.  I buy the Tiger brand Spicy Puppodums, spray a little oil on them, and them pop them in the microwave for 40 seconds.  Puppodum perfection!

September 6, 2011

The Pappas-Mitchell Grilled Cheese

Cashew butter.  Fig Jam.  Sourdough bread.  Brie.  It’s like one of those mystery baskets on chopped.  Ok don’t walk away yet… I know you’re intrigued.  I had my doubts too, but trust me – this is one adult grilled delicacy you have to try.  Stephanie Pappas and Chris Mitchell, a couple very close to me who decided to leave me for the cooler mountains of Colorado, discovered this sandwich on a trip to Chicago at the Hop Leaf Tavern.  I’ve named it the “Pappas-Mitchell” sandwich in honor of them, and hope that if I name a few more dishes after them they might come back to Houston! J (I know, very unlikely but it’s worth a try right?!?)

Ingredients

  • Sliced Sourdough (or any kind of hearty bread you like, it can’t be too soft or it will fall apart)
  • Brie (any brand you like, I like the ones that aren’t too rich since it’s being paired with cashew butter.  Save the expensive cheese to eat solo with a glass of red wine!)
  • Cashew Butter
  • Fig Jam
  • Thinly sliced apple or pear (optional)
  • Butter for grilling the bread

Method

  • Butter both side of sourdough
  • Toast one side until golden brown in skillet
  • Remove from skillet and spread a healthy layer of cashew butter and fig jam to the toasted sides of each half.
  • Add a layer of sliced brie to one side and sliced apple to the other (apple is optional but adds another layer of texture
  • Assemble the sandwich and return to the skillet to finish toasting the other side
  • Cut in half and enjoy!

The last time I made this sandwich for Steph is was part of her going away dinner.  She said, “This sandwich just keeps getting better and better.  Philippa, you’re definitely mastered this one”.  Maybe she was just being nice, but I’ll take the compliment. J  I hope you enjoy this distinctive sandwich as much as I do.

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