the thin chef

I really thought I had turned over a new leaf with this here blog…I had three, count ‘em, three consecutive posts in less than as many weeks, which was quite a feat (for me). And then…and then. Then I didn’t post. And now it’s been 10 days, and I know it’s not as bad as 3 weeks, which has been the average span between posts in the past, but it’s not exactly the regular pattern I was hoping I’d started. Anyway…there’s always tomorrow. (Or today, as the case may be.) I’m trying for regularity. Fingers crossed.

Earlier this summer, Jason and I were on an avocado kick, where we’d eat at least one a day. Calorie-wise, it’s not the best idea to consume so many of these little green orbs, which are, in essence, all fat. But we were comforted by the fact that it’s heart-healthy fat, which somehow seemed to excuse the actual fat grams. I digress. I have always loved avocados, with their silky texture and their barely there flavor. I used to say, when I was little, that they tasted like water, which I now realize makes zero sense. I’ll eat them any way I can get them, and sometimes they’re brilliant with just a squeeze of lemon and a bit (or a lot) of salt on top of a saltine cracker.

Or, on toast. One day, I found myself craving this simplest form of avocado consumption, but I was lemon-less. So I reached for the closest acidic thing my pantry could offer, which happened to be rice vinegar. So then I sprinkled it with soy sauce, because—let’s be honest—those two Asian condiments sing a bit louder when put together. And the whole thing was delicious. So, this isn’t exactly a recipe, but more of an encouragement… go get a ripe Hass avocado (no offense to my sweet Sunshine State, but the avocados that grow here are not so good), smoosh it on some toast (the crustier the better) and then sauce it with some rice vinegar and soy sauce (organic tamari if you have it). A few drops of sambal olek or sriracha definitely don’t hurt. Chow. Enjoy. Try to keep it to one avocado, for your girlish figure’s sake.

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I remember the first time I had edamame…I was at Fuji Sushi in Winter Park with my best friend Lainie and her mom, Becky. Becky ordered edamame for the table, and I after one bite, I was hooked. The fuzzy little pods covered in flakes of sea salt gave way to smooth, chewy, chartreuse-colored beans, and they seemed so exotic and interesting. These days, I see edamame all over the place, not just in sushi restaurants, but also on menus in upscale bars and cafes.

Nutty-tasting and healthful, edamame is such a versatile vegetable. It’s great tossed into stir fries, cooked into succotash, or just eaten from the pod as a snack. Lately, my favorite way to eat the little green soybeans is in this simple, six-ingredient dip. It’s great with corn chips, pita bread, cucumber slices, or slathered onto a hunk of crusty bread as a sort of East-meets-West bruschetta. It requires no cooking, and comes together in a snap, which is practically a requirement in my kitchen during these steamy August days.

Miso-Edamame Dip
Makes about 2 cups

If you’ve never used miso (fermented soy bean paste) before, it’s a versatile and delicious ingredient to have on hand. I get it at an Asian-foods market, but I’ve seen it at Whole Foods and other health food stores. It keeps for a long time in the fridge, and it adds a subtle salty-nuttiness to everything it touches, which I just love. Cilantro-haters, take note: you can sub mint or parsley. It will change the flavor slightly, but it’ll still be delicious.

2 cups frozen shelled edamame, completely thawed (almost 1 full 16-ounce bag)
4 green onions, sliced
1/4 to 1/2 cup cilantro leaves
1/4 cup lime juice
2 heaping tablespoons white miso paste
1/4 cup peanut or vegetable oil

Combine all ingredients except oil in a food processor. Pulse until very finely chopped, scraping down the sides of the bowl every few pulses. With the processor running, slowly drizzle in oil, processing until the dip is well combined and creamy-looking, scraping the sides of the bowl as needed.

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One of the best parts of my former job as a magazine editor was working with the wonderful, talented ladies in the company’s test kitchen. All culinary school grads, these women create dishes that not only look beautiful in the magazines, but also taste as good (or sometimes even better) than they look. I worked closely with two of these gals—Loren and Chantel. We spent many long, tiring, but ultimately fun and rewarding days together, and I miss them so much. They became friends and colleagues, which I think is a difficult balance to actually attain.

The food they make is creative and always delicious. I had a really hard time at photo shoots waiting to eat the leftovers. (Sometimes I would sneak a bite, but I think they always knew.) There are many recipes of theirs I have tried, but I want to share this recipe with you, one that Chantel created, because I’ve made it many, many times, and it’s always wonderful. I often make substitutions according to what I have on hand, but the quinoa, dressing, and crumbled pecorino stays the same. There’s something magic in that combination. The recipe below includes my suggestions for substitutions I’ve made.

Chantel and Loren, I miss you girls. But you’re often in my kitchen with me when I cook your recipes, which makes me miss you just a little bit less.

Chantel’s Quinoa Salad
Serves 8 to 10

1/3 cup white quinoa (feel free to use all white, if that’s all you can find)
1/3 cup red quinoa
2 pounds asparagus, trimmed and roasted, cut into 1-inch pieces (green beans work here, too)
1 cup cooked yellow split peas (I often use green when I don’t have the yellow on hand)
3/4 cup crumbled pecorino Romano cheese
1/2 cup toasted chopped pecans (walnuts and almonds also work nicely)
1/4 cup finely chopped red onion (green onions are fine, too)
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon roasted garlic puree (sometimes I use a small clove of very finely minced garlic)
1 1/2 teaspoons coarse salt
1 teaspoon ground black pepper

1. Place quinoa and red quinoa in a fine-mesh sieve. Rinse under cold running water, using your fingers as a rake. Drain well. Cook quinoa, uncovered, in a saucepan of salted boiling water, until almost tender, about 10 minutes. Drain in the fine-mesh sieve.
2. Fill the saucepan with 1 inch of water, and bring to a simmer. Set sieve with quinoa over saucepan (sieve shouldn’t touch water). Cover with a folded kitchen towel, then place a lid on top (lid does not need to fit tightly). Steam until quinoa is fluffy, and dry, about 15 minutes. Remove from heat, and remove lid. Set aside, still covered with towel, 5 minutes. Fluff with a fork.
3. Place cooked quinoa and red quinoa in a large bowl. Add asparagus, split peas, pecorino, pecan pieces, and red onion. Stir gently to combine.
4. In a small bowl, whisk together oil, lemon juice, roasted garlic puree, salt, and pepper. Pour dressing over quinoa mixture, and gently toss to combine. Serve immediately, or keep in fridge for up to 4 days.

*Note: If you’ve never made quinoa before, the cooking method above is my favorite way to make it, no matter how you’re planning on eating it. It ensures fluffy, separate grains. Also, quinoa (if you didn’t know) has a very high protein content, so this could really be a one-dish complete meal.

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Wow…that last break I took was a big one! My excuses are many, but uninteresting, so what do you say we just move on? Starting now, a whole new me…diligent and disciplined. And ready to blog again!

What has been keeping me busy the last few months, you ask? Well, there was a lot of travel (including a trip to Ireland), and a lot of working on an exciting project called Edible Orlando magazine. Do you know about Edible magazines? I’m the editor of the Orlando edition, which launches in September, and I couldn’t be more excited about it. The last few months have been filled with trips to local farms, farmers’ markets, Slow Food planning meetings, and the like. The local food movement in Central Florida is on fire, and I’m so excited to be a part of it. The magazine will celebrate the wonderful people who grow and make the foods that come from this corner of the world.

For the premiere issue, I wrote a story focused on having a locavore thanksgiving, and I thought I’d give you a sneak peek at one of the recipes that’s light enough to make during these hot months (it actually tastes great at room temperature). If you live in the Central Florida area, join us for the Edible Orlando launch party on August 31 at Whole Foods—I’ll update you with more info as we get it. And in the meantime, support your local farmers and chefs by buying and eating local. It’s just about the best thing you can do (in this food-loving girl’s opinion) for your body and your community.

Crisp Oven-Roasted Cauliflower with Gremolata Bread Crumbs
Serves 6

2 large heads cauliflower
1/4 cup plus 2 tablespoons olive oil, divided
1/2 teaspoon coarse salt, divided
1/4 teaspoon freshly ground black pepper
1/2 cup panko (Japanese bread crumbs)
Zest of 1 lemon
2 cloves garlic, finely minced
2 tablespoons roughly chopped fresh parsley

1. Preheat oven to 425°F.
2. Trim tough stem and core from cauliflower and discard. Using a paring knife, cut cauliflower into smaller spears. Place in a large bowl. Add 1/4 cup oil, 1/4 teaspoon salt and pepper; toss to combine.
3. Spread cauliflower out on 2 large, rimmed baking sheets. Roast until edges start to brown, about 20 minutes, stirring halfway through.
4. Meanwhile, heat remaining 2 tablespoons oil in a large sauté pan over medium-high heat. Add panko and remaining 1/4 teaspoon salt and stir to coat in oil. Cook, stirring constantly, until bread crumbs are golden. Add lemon zest and garlic and toss until mixture is very fragrant and bread crumbs are golden brown, about 2 minutes. Place in a medium bowl and add parsley, stirring to combine. Set aside.
5. Remove cauliflower from oven and place on serving platter. Top with bread crumbs and serve immediately.

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Today’s healing recipe is along the lines of warm, creamy comfort food…but without the heavy cream or cheese that often comes along with thick soups. Red lentils, unlike their green and black cousins, almost melt when you cook them. They lose all sense of the little hard rusty red discs they once were and become lush, soft orangey goodness with a creamy texture that’s oh-so comforting.

Full of fiber, protein, and iron, lentils are a perfect food to eat when you’re not feeling 100%. This soup also has turmeric in it, which has lately been the darling of health scientists who believe the marigold-hued ground root can ward off myriad ailments from melanoma to arthritis to Alzheimer’s. Impressive, no? Plus its vivid color pumps up the color of the soup, taking it from sun-faded orange to the gorgeous gold of a fiery sunset. (The addition of saffron does the rest.)

A drizzle of cool harissa-spiked yogurt gives this soup an added creamy-salty-spicy kick that I think completes it. When you deliver this soup to your ailing friends, place the yogurt in a separate container and leave a note about what to do with it.

Healing Red Lentil Soup with Harissa Yogurt
serves 6

1 tablespoon olive oil
3 large shallots, chopped
2 cloves garlic, minced
2 teaspoons ground turmeric
1/2 teaspoon hot paprika or 1/4 teaspoon cayenne pepper
1 pinch saffron threads
1/4 teaspoon fine-grain sea salt
1 quart organic chicken or vegetable stock
2 cups water
1 1/2 cups red lentils
1/2 cup Greek yogurt
1 tablespoon harissa*
Juice of half a small lemon
2 teaspoons water

Heat oil in a stockpot over medium heat. Add shallot, and cook until it’s soft and golden, about 5 minutes. Add garlic, and cook until it’s fragrant and tender, about 2 minutes. Add spices and salt, stirring well, and cook 1 minute. Add stock, water, and lentils.

Increase heat to high, and bring to a boil. Lower heat to medium-low, and simmer until lentils are soft and falling apart, about 30 to 40 minutes. Taste, and add more salt if needed.

In a small bowl, whisk together yogurt, harissa, lemon juice, and water. Add more water if needed to reach a drizzle-able consistency.

To serve, ladle soup into serving bowls and drizzle with yogurt.

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Maybe you’re like me. When someone is hurt, sick, going through a life change (like having a new baby), or otherwise in need, I bring food. I cook because I know that when I’m out of sorts in any way, sometimes dinner (or lunch, or breakfast for that matter) falls to the bottom of my priority list. It’s always a relief to look in the fridge and see a lovingly prepared dish waiting for me.

Oftentimes those dishes are comfort food. Creamy, cheesy pasta casseroles, hearty pot roast, chili, and things like that. Finding comfort in a big bowl of warm, homey food can be perfect. But sometimes—especially when someone is sick or recovering from surgery or from having a baby—lighter, more wholesome foods seem to fit the bill.

Something that can stay in the fridge for up to a week, or—even better still—freezes well, is the only way to go when delivering food to someone. The next few days, I’m going to share some go-to things you can prepare with love and bring to someone who needs a little TLC.

First up is a simple salad that combines whole grain (brown and wild rice), dark leafy greens, bright red peppers, and a sweet-salty dressing to bring it all together. It’s super healthy, mild enough for recovering/sensitive stomachs, and it only gets better as it sits in the fridge. I’d call it just about perfect for a feel-better nosh.

Healing Rice + Vegetable Salad
serves 4 to 6

2 teaspoons extra-virgin olive oil
1 teaspoon crushed red pepper flakes
2 cups finely chopped kale
1/4 teaspoon kosher salt
1/2 cup finely chopped roasted piquillo peppers (or regular red peppers)
2 tablespoons white miso paste
3 tablespoons mirin
2 tablespoons rice vinegar
2 cups cooked brown and wild rice mix (about 1 cup uncooked)

Heat oil in a large saute pan over high heat. Add pepper flakes, and cook for 30 seconds. Add kale (be careful! it will splatter if it’s wet) and stir with tongs until it’s coated in the oil. Sprinkle with salt. Cook, stirring, until kale is bright green, somewhat wilted, and browned in places, about 4 minutes.

Transfer cooked kale to a large bowl. Add chopped peppers, and stir to combine. In a small bowl, whisk together miso, mirin, and vinegar until combined. Add rice to the bowl with kale and peppers, stirring very well to combine. Pour dressing over everything, and toss again until everything is coated. Taste, and add salt if you think it needs it. (But it likely won’t because miso is salty!)

Refrigerate for at least 4 hours before serving…overnight is even better. Salad keeps, refrigerated in an airtight container, for up to 1 week.

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Easter when I was young usually meant a trip to West Palm Beach to visit my mom’s aunt and uncle, new dresses (sometimes with lacy gloves or white woven hats), patent-leather mary janes, backyard egg hunts, dyeing eggs in vinegary water, peanut-butter eggs, Cadbury eggs, robin’s eggs (candies), and deviled eggs.

Eggs are the most common archetype of Easter, I think. They symbolize spring, renewal, (re)birth, and all that. We often ate deviled eggs at family functions all throughout the year, but for some reason, they still remind me of Easter. I do love the classic, with mayo and a touch of mustard, dusted with paprika, and served cold from the fridge. But when I let my mind wander, I started to think of the delicious combinations that could take deviled eggs from 1960s picnic staple to 2010 Easter dinner worthy. (Am I the only one who daydreams about making deviled eggs more interesting? Surely not…)

I landed on two I thought sounded the best. The first is just the classic, jazzed up: smoked paprika gives the filling a nice smoky depth, and smoked sea salt lends a tiny crunch on top. The second, my new personal favorite, blends bright green basil and lemon zest with just a touch of Dijon for a springy, flavorful take on the sometimes ho-hum classic.

Deviled Eggs Two Ways
makes 24 deviled eggs
I like the filling to be mounded on top, so I boil 1 extra egg for every 6, keeping the yolk and discarding the white. Older eggs are easier to peel, so if at all possible, buy your eggs about 4 days before you need them. If you prefer one of these flavors over the other, just double the add-ins for that flavor and omit the others.

14 organic eggs
1/3 cup low-fat or regular mayonnaise, divided

For the Smoked Paprika Eggs:
1/2 teaspoon smoked paprika
Smoked sea salt (or other coarse salt)

For the Lemon-Basil Eggs:
1/4 cup fresh roughly chopped basil
1/4 teaspoon Dijon mustard
Zest of 1/2 lemon
Flake sea salt (or other delicate salt)

Place eggs in a large stockpot and fill with cold water until the eggs are covered by about 2 inches. Cover, and place over high heat. When water boils, turn off the heat. Remove pot from hot burner (if you have an electric cooktop). Set a kitchen timer (or watch the clock) for 14 minutes. Meanwhile, fill a large bowl with cold water and ice. After the eggs are cooked, carefully transfer them from the hot water to the ice water. Let eggs cool.

When cool, lightly tap eggs on the countertop to crack shells, and peel. Cut eggs in half lengthwise with a sharp knife. Place two medium bowls on the counter. Gently pop the yolks out of each white half, putting 14 yolk halves into one bowl and 14 into the other. Discard 2 whole whites, and set remaining whites on a tray or plate, cover with plastic wrap, and refrigerate.

In the first bowl, add half of mayo and the smoked paprika. Use a fork to mash and stir the mixture until it’s smooth and uniform. Set aside. Place the yolks from the second bowl into a mini food processor. Add remaining mayo, basil, Dijon, and lemon zest. Process until basil is finely chopped and mixture is smooth and creamy. (Alternately, finely chop the basil and mash with a fork as described above.) Return basil-lemon filling to the second bowl. Cover both bowls with plastic wrap, and refrigerate for 1 hour.

To serve, spoon filling into the white halves. To be fancier, spoon fillings into 2 plastic zip-top bags, then cut a hole in one corner. Use it as you would a piping bag and pipe the filling into the whites. Sprinkle the paprika eggs with smoked salt and the basil eggs with big flakey salt. Serve cold or at room temperature.

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Ooops…has it really been two weeks since I last posted? Shame on me. Well, at least I have something tasty to share to make up for my absence.

I am, clearly, so very boring sometimes. Every time I am home alone, I eat pasta. Seriously, every time. And, when Jason isn’t here, I also tend to eat things he doesn’t like. So, when he’s away, pasta + his dislikes = my dinner. Without fail. So boring, right?

But truthfully, I never get bored with creating new things to mix in with, or put on top of, pasta. This time around, it was mushrooms and blue cheese—two things Jason will not touch. But also two things that go together harmoniously. I threw in some arugula since the gorgonzola makes a pretty rich sauce. Oh, and also because I cooked the mushrooms in a lot of butter, so I figured the green leafies offset the saturated fat. Or something.

This would be fine on any cut of pasta, but sometimes I just want the swirling and slurping that comes along with long strands. Simple and quick, but with an air of sophistication (maybe it’s the gorgonzola?), this is hearty and rich enough to make a lovely vegetarian weeknight dinner.

Pasta with Mushrooms, Gorgonzola + Arugula
serves 2

1/2 pound pasta of your choice
1 square container sliced cremini mushrooms (also called baby bellas)
1 large or 2 small shallots, thinly sliced
2 tablespoons butter
1 tablespoon olive oil
3 sprigs fresh thyme, leaves stripped and reserved, stems discarded
Coarse salt + ground black pepper, to taste
1/2 bag baby arugula
Crumbled gorgonzola cheese, to taste

Cook pasta per package directions. In the meantime, melt butter and oil in a large saute pan over medium-high heat. When butter bubbles and froths, add mushrooms, shallot, and thyme, stirring to coat everything in butter/oil. Don’t salt it yet.

Cook, stirring occasionally, until mushrooms are tender and deeply golden brown and shallots are slightly caramelized. Add salt and pepper to taste–go easier on the salt than usual, because gorgonzola can be salty.

When pasta is al dente, drain–but reserve about 1/2 cup of the cooking water (I use a coffee mug). Add pasta to the skillet with mushrooms. Toss to combine. Add arugula, and toss until it wilts. Add gorgonzola, as much or as little as you like, keeping in mind it can be pretty strong…just taste as you go. Add reserved pasta water, a little bit at a time, tossing, until the cheese melts and forms a nice creamy sauce that coats the pasta. Taste as you go. Serve immediately.

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The words egg salad elicit one of two responses: sounds of mmmm and yumm…or utterances of disgust. If you realize that I’ve posted about egg salad before, I wish I had a prize to give you. Because that means you have either been a reader from the beginning, or you’ve browsed my archives. Either of which definitely deserves a prize. I’ll work on that.

I digress. Egg salad, to me, is one of those things that can be delicious or horrendous, depending on the ingredients you use. Good, organic eggs, the fresher the better should be the base. Add just enough mayo to hold it all together. A dollop of dijon adds good flavor. Maybe a few capers, if you have them. Freshen it up with some herbs and a spritz of lemon. And whatever you do, don’t smash the eggs to a gushy mush. If you like hardboiled eggs, deviled eggs, etc…you’ll most likely enjoy egg salad if it’s made like this.

I like to spoon it onto grilled or toasted bread, a bite at a time. Sometimes I put a little bit of sambal olek or harissa to spice it up. For texture, I like to add a little extra salt in the form of big pink flakes or little gray pebbles. It’s a decidedly springy lunch, perfect for those endless February days when the warmth of summer feels juuuust beyond your reach.

Light + Fresh Egg Salad
serves 2 for lunch

4 eggs
3 to 4 tablespoons mayonnaise
1/2 teaspoon dijon mustard
1 tablespoon capers, drained and lightly chopped (optional)
1 tablespoon fresh chopped dill or parsley
Light squeeze of lemon juice
Coarse salt and freshly ground pepper, to taste
Grilled or toasted bread, for serving
Sambal olek, harissa, or sriracha, for serving
Flake sea salt or gray salt, for serving

Put eggs in a pan and cover with about 1 inch of water. Cover and bring to a boil. When the water boils, turn off heat and let sit, covered, 10 minutes. Drain and plunge into ice water or run under cold water for a few minutes to stop the cooking.

Peel eggs and place in a large bowl with the mayo and mustard. Using a fork, lightly mash eggs until they are in small pieces, being careful not to over-mash. Stir in capers, dill, lemon juice, and salt and pepper. Spoon egg salad onto bread, adding hot sauce and/or a sprinkle of salt, if you like.

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We don’t buy salad dressing. Like, ever. Why? Because any dressing you make at home is going to taste 100% better than what you could buy. And, did I mention? It’s ridiculously easy to make your own. From a simple lemon vinaigrette (our go-to salad topper) to flavorful Asian versions, and even Caesar dressing, it’s cheaper, healthier, and tastier to make dressing at home.

I had some buttermilk in the fridge from making these pancakes (try them this weekend, they are wonderful), so I decided to make a less-guilty version of classic ranch dressing—a favorite in our house, but one we don’t indulge in often. It’s fantastic spooned over an avocado…add a few radish slices, and you have a legitimate salad. It’s also perfect drizzled over a simple salad topped with bacon—kind of a deconstructed wedge salad, that omnipresent steakhouse classic.

Buttermilk Dressing
makes about 1 cup

Less thick than classic ranch, this dressing is much healthier, using low-fat buttermilk and light mayonnaise. Usually, I find fresh garlic too strong in salad dressing, but garlic is kind of a hallmark of ranch. I think the granulated garlic achieved the right flavor without the harsh bite of fresh. If you don’t have granulated garlic, grate 1/2 small fresh clove into the dressing.

1/2 cup low-fat buttermilk
2 tablespoons light mayonnaise
1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper
1/4 teaspoon granulated garlic
1 heaping teaspoon chopped fresh dill

Combine buttermilk and mayo in a medium bowl. Whisk to combine. Add salt, pepper, granulated garlic, and dill. Whisk until salt and garlic are fully dissolved. Refrigerate for 1 hour before serving. Dressing will keep in an airtight container in the fridge for up to 1 week.

*Though this is not related to food, I’m going to mention it anyway: My high-school friend Vicki is in a contest to win a fabulous wedding package from Crate + Barrel. If you have 3 minutes to spare, click here: http://www.ultimateweddingcontest.com/entries/32658 and vote for her and her precious fiance. Wouldn’t you want to win a dream wedding? I thought so. Vote away!

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