Tuesday, July 27, 2010

Egg Salad with Grilled Vegetables and Crisp Bacon


I keep connecting with an early childhood memory about summer days at the beach.

To get to the beach we'd drive a long time in our hot car and coming home, I was always sunburned, with gritty sand in my swimsuit.  The travel part wasn't what I liked, but the picnic lunch my mom packed sure was.

Fried chicken, potato salad, biscuits with butter and honey, watermelon slices, and egg salad.

My dad rarely came with us so usually my mom had a friend along for company while my sister and I splashed in the water, determined to annoy one another as much as possible.  After awhile we'd get tired. Then it was time to eat.

We'd load up paper plates and settle down on the sand watching the older kids body surf.  We didn't talk much but we'd share the moment enjoying our mom's food.

I don't know why but it's the egg salad I most remember.  Hers was a pretty straightforward affair.  Hardboiled eggs, some red onion, mayonnaise, a little salt and pepper.  Sometimes she'd add capers if she wanted to get all fancy.

I don't get down to the beach much these days, but when I travel and know I have to endure the long lines at security, a cramped airplane cabin, and no food service, I bring along a couple of egg salad sandwiches. Nothing is more comforting at 30,000 feet.

Egg Salad with Grilled Vegetables and Crisp Bacon

Starting with my mom's basic recipe, I've added grilled vegetables and freshly chopped parsley for color and flavor. Crisp bacon bits makes the egg salad really good. The bacon strips can be cooked first but better is to mince the raw bacon and saute the bits. That way, each bacon bit is nicely browned and holds a uniform shape.


Yield: 4 servings

Time: 45 minutes

Ingredients

4 farmers' market fresh large or extra large eggs
1 large carrot, washed, ends trimmed, peeled
1 ear of corn, tassels and husk removed, washed
1/2 cup Italian parsley leaves, washed, finely chopped
1 tablespoon capers, rinsed, finely chopped
2 strips of bacon, finely chopped, sauteed until crisp, drained
1 tablespoon finely chopped shallots or scallion
2 tablespoons mayonnaise
2 tablespoons olive oil
Sea salt and black pepper

Method

I like to put the eggs into a pot of cold water, turn the flame to medium-high, and cook them for 30 minutes. Many people say that's way too long but it works for me. The yolks come out flaky, the whites dense. Rinse with cold water, take off the shells, and roughly chop.

Slice the carrot into flat slabs about 1/4" thick and 3" long.  Toss in olive oil seasoned with sea salt and black pepper.  Do the same with the ear of corn.  Grill until lightly browned all over or oven roast in a 400 degree oven for 15 minutes. Turn frequently to avoid burning. Let cool.  Finely chop the carrots. Remove the kernels from the cobs.

In a large mixing bowl, combine the chopped eggs, carrots, corn kernels, parsley, shallots, and crisp bacon bits. Toss. Season with sea salt and black pepper.  Add the mayonnaise and mix well.

Serve on bread, crackers, or lettuce leaves.

Variations

Add 1/4 cup roasted red pepper, finely chopped

Omit the bacon

Add 1/4 cup finely chopped, pitted olives

Roast 2 garlic cloves, tossed in olive oil, seasoned with sea salt and pepper until lightly browned, peel off the skins, finely chop the soft garlic and add to the egg salad

Add a dash of tabasco or a dusting of cayenne pepper for heat

Monday, July 26, 2010

The Dollar's Up, the Euro's Down. A Perfect Time to Visit Amsterdam

With the Euro down and the dollar up, now is the perfect time to plan a trip to Europe.

Some travelers hesitate about visiting Europe if English is their only language.  Good news.   In Amsterdam, English is the second language. So don't worry if you need help. You don't have to ask, "Do you speak English?" because everyone does.
  
Barely seven hours from New York city, with easy access through Schiphol airport, Amsterdam is a compact city, hosting dozens of world class museums, miles of picturesque canals, well-maintained parks, narrow streets with old-world charm, hundreds of outdoor cafes and bars.

The scale of the city is people-friendly.  Most buildings in the old city around the canals are only three to five stories tall.  Cars and trucks avoid the narrow cobblestone streets, leaving pedestrians and bicyclists in charge. Every few blocks there is a central square ("plein") with shops and markets. If you’re out walking and you want to take a break, you’re only a few steps from a cozy cafĂ© or a bar where you can refresh yourself with a beverage and a snack.

If you want a cup of coffee, though, don't ask for directions to a "coffee shop" because you'll find yourself in one of the many shops where people go to have a joint or smoke hash. "Koffie houses" serve coffee.  Don't expect to find a Starbucks. There are only three in all of the Netherlands.  

Contrary to popular opinion, marijuana is not legal in Amsterdam.  You can buy it and smoke it in coffee shops but don’t try going for a walk along a canal and lighting up a doobie.  You might get arrested.

The Red Light district is one of Amsterdam’s top tourist destinations.  Window-shopping here takes on a whole new meaning. 

One very big no-no is taking photographs of the women in their windows.  If you do, you’ll be unpleasantly surprised by a large Eastern European gentleman who will throw your camera and maybe you into the nearby canal.

During the summer holiday season a lot of tourists are in town.  You'll see mobs of young men and women from the U.S., U.K., Italy, and Spain partying together--usually drinking and often singing--in bars, around the squares and walking through the Red Light District.  Keeping to the quieter parts of town, families with kids visit the museums, go on canal cruises, and hang out in entertainment centers. Couples get around town on bicycles or take long walks, hand in hand, along the canals, taking in the sights and enjoying being together.  

What's great about Amsterdam is that the city works for all of them.

Amsterdam is home to dozens of great museums, not the least of which are the Amsterdam Historical Museum (Kalverstraat 92) , the Dutch Resistance Museum (Plantage Kerklaan 61), the Filmmuseum (Vondelpark 3), the Foam-Fotografiemuseum (Keizersgracht 609), the Royal Palace (Dam), and the remarkable Hermitage Amsterdam (Amstel 51). 

Ongoing renovation has temporarily closed the Stedelijk Museum (Museumplein 10) which houses an impressive collection of modern art. The national museum, the Rijksmuseum (Jan Luijkenstraat 1) is also undergoing renovations. 

Even though you can't see all the collection, the oil paintings by the Old Masters are on display and well-worth the visit. Don't overlook the decorative arts collection, especially room 3 with the amazingly detailed dolls' houses created for Petronella Oortman.

The Van Gogh Museum (Paulus Potterstraat 7) houses the world’s most comprehensive collection of the famed artist’s work.  Light, airy, and spacious, a walk through the exhibit space is invigorating. The museum is one of Amsterdam's most popular.

The centerpiece of any trip to Amsterdam is, of course, a visit to the Anne Frank House (Prinsengracht 67). There is usually a line to enter the museum, so bring something to read and an umbrella, because there is always a chance of rain, even in summer.

Visitors take a self-guided tour through the beautifully preserved house. Moving together in small groups, sharing the small spaces, ducking under the low threshold of the hidden doorway, and climbing the impossibly steep staircases, it is easy to feel the claustrophobia that the Frank and Van Pels families experienced.  
Walking through the house is an emotional experience shared with Anne herself. Her words are etched onto the walls and her diary, with its delicate, precise handwriting, is displayed for all to see.

In an attic section of the annex, portions of a 1967 filmed interview with Otto Frank are projected on the wall.  He talks about reading Anne's diary for the first time after the war and being surprised by her deep thoughts and self-criticism.  The Anne he read in the diary was "quite a different Anne than the one I knew."  From that fact he comes to a realization felt by most parents who have lived far more ordinary lives, "My conclusion is that parents don't know really their children."

Getting around Amsterdam can be confusing at first, especially if you live in a city based on a grid, like New York or Los Angeles. The streets are not laid out in a simple north-south, east-west configuration.  In fact, the streets go every which way.

That's because Amsterdam is organized around the four original, beautifully preserved 17th century canals--Singel, Herengracht, Keizersgracht, and Prinsengracht--that encircle the old city like rings. Starting on the north-western side of Amsterdam, the canals curve south and then circle up to the north-eastern edge of the city.  

All those curving canals mean that the streets running alongside will do some acrobatics themselves. So if someone tells you to meet them on Singelgracht, they could be in the western, southern, or eastern part of the city.

To make matters more confusing for first-time visitors, streets change their names without warning.  In the center of town, even a major thoroughfare like Rokin changes its name to Damrak when it travels through Dam Square.  Imagine if Broadway changed its name when it passed through Times Square.

So if you get lost, don't blame yourself. It's not your fault. What you need is a good map, like the "Cito Plan Amsterdam" (15th edition), a large map that won't fit in your back pocket but shows most of the streets in Amsterdam as well as the stops on the tram (electric streetcar), metro (subway), and bus routes, with an easy to use street index on the back. The map is widely available in department stores, tourism offices, tobacco shops, and gas stations, as well as on line

Restaurants are not cheap in Amsterdam.

Asian food, for example, is priced higher than Americans would expect. Dishes that cost $7.00-10.00 in New York, might cost double in Amsterdam.

In any case, most travelers agree, you don’t visit Amsterdam for the food. The museums, no question. The canals and parks, absolutely. The Red Light District and the "coffee shops," sure, if that's your thing. But the food.  Not so much.

The restaurant food is hit-or-miss. Most dishes are under seasoned, but that doesn't mean you won't eat well.  You'll have good cafe food--great sandwiches, delicious cheese, excellent coffee, and lots of really good breads, rolls, and desserts.

But track down outdoor markets like the Northern Market, New Market , or Albert Cuypmarkt and you’ll find vendors selling the most delicious cheeses, meats, fish, and baked goods.

If you want to eat like a local, you’ll want to try smoked eel and raw herring at the herring shacks that dot the city.  Most visitors eat the lightly pickled herring on a plate, sliced with chopped onions and pickles.  Locals, on the other hand, eat their herring Amsterdam style in which the herring is kept whole.  You bend back your head and lower the fish into mouth as you greedily ingest its sweet flesh.

When you are paying the bill in a restaurant or a cab, don't tip.  The tip is almost always included in the charge. If you liked the service, the polite thing to do is round-up the payment.  Leave €2.00 for instance on a €1.75 bill.

Amsterdam is getting a face lift.   Important public buildings are being renovated, including Centraal Station and the Royal Palace in Dam Square.  Subway construction is very visible in the busy commercial district on Rokin and Damrak.  For the most part you'll only be mildly inconvenienced, although the city isn’t as beautiful as it can be.

Don’t assume that your American credit card will work in Amsterdam.  At high-end restaurants and hotels, your credit card might be honored, but maybe not, so ask before you run up any bills.  When you're walking around town, stopping in cafes, or shopping in small stores, you'll definitely need a pocketful of Euros.

Most American cell phones don't work in the Netherlands.  The ones that do, carry hefty roaming charges.  Unfortunately disposable cell phones aren't readily available, so you might have to get used to living unplugged. Mostly, that's ok, but if you're meeting a friend or family member and you're running late, you won't have a way to connect so it's good to meet at a cafe where if one of you is late, it won't matter.  You'll have a second beer and another plate of bitterballen, a deep-fried, crunchy local taste treat.

Buses, trams, and the subway criss-cross Amsterdam in a very efficient way. Since June 1st, to use the public transportation system, you have to buy a Chip Card (OV-chipkaart) which can be loaded with any amount.

Single rides are expensive (€2.60). If you're only in town for a short amount of time and want to see as much of Amsterdam as possible, an economical way to use the Chip Card is to buy a time period during which you have unlimited rides: 24 hours (€7.00), 48 hours (€11.50), 72 hours (€15.50), up to 120 hours (€23.00). The clock starts the first time you use the card. At Metro stations and on the tram, you will need to use your Chip Card to enter and exit.

Another option for tourists is the I Amsterdam Card which allows for unlimited rides during 24, 48, or 72 hour periods, plus a number of discount coupons to local businesses and access to almost all of the museums (except the Anne Frank House). The cost is considerably higher.

Chip Cards and free copies of the tram, bus, and subway routes can be picked up at the GVB store across from Centraal Station or online and also at the many information kiosks, indicated by signs with an “i”.  

Taxis are plentiful in the old part of the city but expensive. Before the taxi moves a foot, the charge is €7.50 Euros, which makes even the shortest trip cost at least $15.00-20.00, depending on the distance and current exchange rate.

Renting a car is not recommended.

Trying to navigate the narrow, pedestrian and bike clogged streets of Amsterdam is challenging at best and after you arrive at your destination you’ll be confronted by a bigger challenge, parking.

Amsterdam's canals are not only picturesque, they're functional. Canal tours, water taxis and canal buses leave from Centraal Station and offer a unique view of the city. Canal-Bus' Hop on, Hop off Canal Cruise is a good way to see the city and visit major museums like the Hermitage, Rijksmuseum, and Anne Frank House.

Amsterdam is bicycle heaven.

If you rarely bike, you have to try it in Amsterdam.  Bicycling is the best way to see the city.  And because bicyclists have the right of way, you’ll feel greatly empowered as you buzz around the city, zooming in and out of the narrow streets and alleyways.

Bike rentals are widely available.  At Centraal Station where all the trams, buses, subways, ferries, canal tours, and trains stop, there is also a MacBike store (Stationsplein 5), so when you arrive in town, you can pedal away and start your tour of the city.

In a city of 750,000, it is said there are probably that many bicycles and many of them have been stolen at least once. When you rent a bicycle, it would be wise to buy theft insurance and to listen carefully to the instructions about how to double-lock your bike.

While streets may be marked one-way, that only applies to cars and trucks. Bicycles and Vespas, which share the bike path, can go whichever way they want. So when you’re crossing a one-way street, be sure to look both ways.

The Dutch are a generous and polite people, but not when you violate their right of way.

When you’re walking, stay on the sidewalk. If you hear a bell ringing in your left ear, it’s not tinnitus.  Move to the right, a bicycle is about to pass you. If you don't move quickly enough, you're likely to hear the Dutch equivalent of "Are you deaf?" or worse.

If you are riding a bicycle yourself, remember what you learned as a kid.  Don’t stop suddenly and always use arm signals so you won’t cause an accident.

If you’re like most visitors to Amsterdam—myself included—you’ll have one thought at the end of your trip.  You want to come back.

Thursday, July 8, 2010

Summertime Fun: U-Pick Blueberries on the 101

For most people, summer means vacation time and, more than likely at least one road trip. We started early this year and took a trip up the coast for a long weekend.

Driving from Los Angeles to Northern California, we usually take the 5.  A boring drive, the 5 is all about getting up the coast as quickly as possible.

This trip we decided to take the 101. A bit slower, but a lot more scenic with the opportunity to interact with the communities along the way.

When I was growing up, my mom’s favorite thing to do when we hit the road was to stop at the roadside stands and buy fruit and vegetables from the local farmers.  What she dearly loved was when we could actually stop at the farm and do the picking ourselves.

One of her favorite places to visit was Cherry Valley, east of Los Angeles, where she would find an orchard that would let us kids climb up the ladders, buckets in hand, and pick and eat as many cherries as we could handle.


Heading up north I remembered those experiences when I saw the signs for Restoration Oaks Ranch's Santa Barbara Blueberry Farm, with its U-Pick option.

Thirty minutes north of Santa Barbara and three miles south of Buellton (home of Anderson's Pea Soup), from May to early August, keep a lookout on the east side of the highway.  There are signs on both sides of the highway but the turn off comes quickly, so be alert, especially on the southbound side where the exit is from the left lane.

Protected from birds by a high wall of netting, the farm grows several varieties of blueberries: Bluecrisp, Emerald, Jewel, Star, Misty, and Sharpblue.  The plants grow in long rows, stretching from the highway back into the hills.

Blueberries grow on low bushes, the fruit gathering in tight clusters on the branch ends.

Walking up and down the rows we passed couples feeding each other berries as if they were on a romantic date.  Then there were the families with kids, who rushed from plant to plant, picking and eating berries, yelling out, "I found the best ones."

For our part, my wife and I approached the task with deliberation. Mostly that meant picking berry by berry, but when we found a perfectly formed cluster, a quick sweep of the branch yielded a handful of berries that clattered satisfyingly into the bucket.

Harvesting blueberries is sweet work. You pick a few and eat a lot as you walk down the rows. We enjoyed them all the more knowing blueberries are healthy and nutritious.

The best berries are plump, firm, and colored a dark shade of blue. Ripe berries are on the top of the plant but also down below, so it's worth the effort to crouch down and check the lower branches.

In addition to all those nice plump, ripe berries, you'll also see ones that are slightly wrinkled.  We had a difference of opinion about those.

My wife didn't care for them, but I did because they have a thick, jammy taste, reminding me of homemade blueberry pie. Because my wife didn't want any wrinkled berries in our bucket, I ate them as I picked.

My wife wandered off in one direction.  I, in another. We walked up and down the rows, enjoying the warmth of the afternoon sun and the easy quiet of the rolling hills surrounding the farm.

Walking down the rows, I couldn't get over that there were so many berries!  How could I pass by ripe, perfectly formed blueberries, sweet and luscious and not pick every one in sight?

With a quick grab, I could fill my mouth with great tasting blueberries.  So delicious, so available.

With blueberry stained fingers, I placed yet another handful of berries in my mouth when my wife called out to me.  Actually she called several times before I heard her.  "David," she said, "Come on, you've had enough."

I nodded in agreement but managed to run my hand along another branch and enjoyed a last mouthful of berries before I re-joined her. With our buckets filled, we walked hand-in-hand down the dirt road, stopping at the outdoor sink to wash the blueberry stains off our hands, and then to the shack where we paid for our blueberries.

In 30 minutes my wife and I had filled our buckets.  At $15.00 a bucket (about 2 quarts), the blueberries are a bargain, considering that at farmers' markets small containers cost $3.00-4.00.

At our friends' house that night, we proudly served the berries as the crowning topping to a pineapple-strawberry fruit salad.  The combination was perfection.  Each fruit had a different tartness and sweetness.  Their flavors melded beautifully.

With a large bowl in the refrigerator, everyone in the house made frequent stops to grab a handful.  In no time at all, we had eaten all the blueberries.

With a short growing season and given that it was unlikely we would drive up 101 anytime soon, when we headed back to LA, we left early so we could stop at the blueberry ranch and pick another bucket.

Back home I remembered all those ears of corn, peaches, and cherries, I used to pick with my mom and sister and I was very happy to have a bucket of blueberries in the refrigerator.  What a great way to start the week with a breakfast of fresh blueberries, yogurt, and cereal.

Wednesday, June 23, 2010

A Little Bit of Curry Goes a Long Way

Nothing is more satisfying than farmers' market fresh vegetables. Usually I'm completely happy relying on olive oil, sea salt, and pepper when I saute, grill, or roast the great bounty of summer vegetables.

Do carrots, broccoli, asparagus, fennel, peas, string beans, tomatoes, squash, and potatoes really need elaborate sauces to bring out their flavors?

The Italians get it right, in my opinion. Buy the best ingredients and get out of the way.

And yet, there are times when a little more spice or a variety of flavors is needed to reinvigorate the palate. A few drops of fresh citrus juice, a dusting of cayenne, a sprig of fresh rosemary, or a drizzle of nam pla can transform the familiar into the exciting.

Authentic Indian curries are complex combinations of a dozen spices and herbs. An easy-to-make version for every day use can be made with a packaged curry powder or pulled together with five basic elements: fresh garlic, turmeric, cumin, coriander, and coconut milk.  

Keep the curry vegetarian if you want or add poultry, seafood, or meat.  The choice is yours.  Since my wife doesn't eat poultry or meat, but I do, I start with vegetables and spices to build the flavors, make her portion, then add meat for mine.  That way we're both happy.

The best part is that an affordable and delicious meal can be prepared in 30 minutes or less.

Basic Curry

Use whatever fresh vegetables you enjoy. For stock, homemade is best, as much for flavor as for avoiding excess salt.  It's easy enough to make chicken or vegetable stock and freeze it.

A side note: with the vegetable peelings, make a stock by putting them into a pot with 4 cups water, simmer 30 minutes, run through a food mill, and collect the liquid and solids to use for the curry or freeze to use when needed.

Find an organic coconut milk that doesn't use chemical preservatives.  Freeze what you don't use for later use.

Yield: 4 servings

Time: 30 minutes

Ingredients

1 onion, peeled, roughly chopped
2 garlic cloves, peeled, finely chopped
1 cup Italian parsley, washed, finely chopped, leaves only
4 carrots, washed, peeled, cut into thick rounds
1 large Yukon gold potato, washed, peeled, roughly chopped
1 head of broccoli, washed, florets cut into bite sized pieces, stems peeled and chopped
2 cups mushrooms, brown or shiitake, washed, thin sliced
1 corn on the cob, husk and silk removed, washed, kernels removed
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon cumin
1 cup coconut milk
2 cups liquid, water or stock
2 tablespoons olive oil
Sea salt and pepper

Method

In a large saucepan, heat 1 tablespoon of olive oil and saute the vegetables until lightly browned.  Remove.  Add the other tablespoon of olive oil and saute the garlic and spices until lightly browned.  Return the vegetables to the pan and toss well.

Pour in the liquid (water or stock) and coconut milk.  Stir well to deglaze the pan and combine the flavors.  Simmer on a medium-high heat for 15 minutes.  Taste and adjust seasoning with sea salt and pepper.

Serve with rice, pasta, or steamed spinach.

Curry with Sausage and Chicken

Including meat in the dish adds only 5 minutes to the preparation time.  Leftover meat can also be put to good use here.

Yield: 4 servings

Time: 35 minutes

Ingredients

2 Italian sausages, cut into rounds or bite sized pieces
1 chicken breast, cooked, cut into bite sized pieces
1 onion, peeled, roughly chopped
2 garlic cloves, peeled, finely chopped
1 cup Italian parsley, washed, finely chopped, leaves only
4 carrots, washed, peeled, cut into thick rounds
1 large Yukon gold potato, washed, peeled, roughly chopped
1 head of broccoli, washed, florets cut into bite sized pieces, stems peeled and chopped
2 cups mushrooms, brown or shiitake, washed, thin sliced
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon cumin
1 cup coconut milk
2 cups liquid, water or stock
2 tablespoons olive oil
Sea salt and pepper

Method

In a large saucepan, heat 1 tablespoon of olive oil and saute the sausage and chicken until lightly browned.  Remove.  

In the same pan saute the vegetables until lightly browned.  Remove.  Add the other tablespoon of olive oil and saute the garlic and spices until lightly browned.  Return the meat and vegetables to the pan and toss well.

Pour in the liquid (water or stock) and coconut milk. Stir well to deglaze the pan and combine the flavors. Simmer on a medium-high heat for 15 minutes.  Taste and adjust seasoning with sea salt and pepper.

Serve with rice, pasta, or steamed spinach.

Variations

Add one large ripe tomato, washed, roughly chopped

Add 1/4 teaspoon cayenne for heat

Add tofu cut into bite sized pieces

Add 1 package of spinach, washed, keep leaves whole but finely chop the stems after you add the liquid

Add 1 pound raw shrimp, washed, shelled, deveined in the last 5 minutes of cooking

Add 3 cups fresh clams or mussels, washed, with the stock and coconut milk

Add to the vegetable saute 2 cups roughly chopped green or red cabbage

Add to the vegetable saute 2 Japanese eggplants, washed, stems removed, roughly chopped

Add to the vegetable saute 1 cup raw cashews

Add to the vegetable saute 1 tablespoon ginger, peeled, finely minced

Tuesday, June 22, 2010

Open Faced Quesadillas

Traditionally quesadillas are a simple combination of a warm tortilla folded over hot melted cheese. When our kids were young, they made an easy to make after-school snack. By adding toppings the quesadilla turns into a fiesta of flavors. Since the quesadilla cooks quickly in a trying pan, the toppings should be pre-cooked, much the same way they are on pizzas.

Besides being easy and quick to make, quesadillas are also a great way to use left-overs. Roast chicken, steak, fish fillets, and grilled vegetables work well under a thin layer of melted cheese.

By only using one side of the quesadilla, you save on calories and improve the flavor.

Open Faced Quesadillas

The basic quesadilla is a toasted tortilla topped with melted cheese, with hot sauce or salsa added for flavor.  Kids love them, so do adults.

Yield: 4 servings
Time: 5 minutes

Ingredients

4 tortillas, corn or flour
1/4 pound cheese, cheddar, muenster, jack
2 scallions, washed, ends removed, finely chopped (optional)

Method

Heat a frying pan or griddle on a medium-high flame. Cut each tortilla into quarters. Put each piece on the griddle, topped with thin slices of cheese. Cover with a piece of aluminum foil or a lid for 5 minutes.

Remove, sprinkle with chopped scallions (optional), and serve with hot sauce or salsa.

Quesadillas with Toppings

We've tried Italian sausage rounds, grilled vegetables (carrots, broccoli, and corn), shredded roast chicken, grilled sliced shrimp, thin slices of tomato, thin slices of steak... Just about any cooked meat or vegetable could be put on a quesadilla.

Saturday, June 5, 2010

Grill, Baby, Grill: An Easy Summer Pasta with Grilled Corn and Black Kale

Now that corn has reappeared in the farmers' markets, it's time to grill, baby, grill.

Boiled corn slathered with sweet butter and seasoned with sea salt and pepper is delicious.  So too is grilled corn where olive oil replaces butter.  Lightly browned, the kernels caramelize, adding sweetness and the hint of smoke.

Make extra, so the kernels can be removed and used in green salads, salsas, and--my favorite--pastas.

Tuscan or black kale is widely available in the farmers' markets in large, inexpensive bunches.

Adding in mushrooms, onions, garlic, a pat of butter and you're ready to enjoy a delicious lunch or dinner that needs little more than a simple romaine or arugula salad, a glass of wine or an ice cold beer, and you'll have a memorable meal with no more effort and time than it would take to order take out.

Pasta with Grilled Corn and Black Kale

Yield: 4 servings

Time: 30 minutes

Ingredients

2 ears of corn, husk and silks removed, washed
2 links, Italian sausage, washed (optional)
1 medium yellow onion, washed, skin removed, root end and top cut off and discarded, roughly chopped
2 garlic cloves, skins removed, finely chopped
1/2 pound shiitake or brown mushrooms, washed, dried, sliced
1 bunch Tuscan or black kale, washed, center stem removed, leaves roughly chopped1/2 box DeCecco pasta, gnocchi, penne, spaghetti, or bowties
1 tablespoon sweet butter
1 cup pasta water
1/4 cup olive oil
Sea salt and black pepper
Grated Parmesan or Romano cheese

Method

If a grill is not available, preheat the oven to 350 degrees.  Pour the olive oil on a flat plate. Season with sea salt and pepper.  Roll the corn through the seasoned oil to coat.  Put on the grill or into the oven, turning every 5 minutes to prevent burning.

Do the same with the Italian sausage.  Roll in the seasoned olive oil and grill or roast.  For vegetarians, don't bother with the sausage.

While the corn and sausage are cooking, put a large pot of water on a high flame, seasoned with 2 tablespoons of kosher or sea salt.  Don't use ordinary table salt which has a metallic flavor.

While the pasta water is heating, saute the onions, garlic, mushrooms, and kale until softened.  If you want the kale more pliable, add 1/4 cup of water and braise for 5 minutes on a medium-high flame.

Put the pasta into the boiling water and stir every couple of minutes to prevent sticking.  Use the whole box if you want more pasta.

Cut the kernels off the corn and discard the cobs.  Finely chop or cut into rounds the Italian sausage. Add to the kale, together with the sweet butter.  Toss well.

Taste the pasta.  Drain and reserve 1 cup of pasta water.  Put the pasta back in the still warm pot, drizzle with olive oil and season with sea salt and pepper.  Toss well.  Set aside.

Add 1/4 cup of the pasta water to the vegetables and sausage.  Stir well and taste.  Adjust seasoning as desired.  If more sauce is desired, add a little more of the pasta water.

Pour the cooked pasta into the saute, toss well, adding another 1/4 cup of pasta water.  Serve in a large bowl, accompanied with freshly grated cheese.

Variations

Grill or roast a red pepper, discard the seeds and skin, finely chop, add 1/4 cup to the saute.

Add 2 tablespoons chopped, pitted green olives to the saute.

Thursday, June 3, 2010

In Holland There are Long Lines at the Herring Shacks

Pickled herring with sour cream and onions was a staple in my house when I was growing up.  Every night my dad had several fat pieces on buttered pumpernickel bread.  Wanting to connect with him, I would join in.  The firm fleshed pieces slathered with sour cream, topped with thin strands of pickled onions took some getting used to, but eating herring wasn't so much a culinary preference as an attempt at father-son bonding.
My dad passed away many years ago and I haven't eaten herring since.

While I was in Amsterdam, I wanted to try the local favorites.  The Dutch love Gouda, beer, bitterballen--a crispy fried ball of meat and dough--and, of course, herring.  I wanted to try them all.

For Zesterdaily, I wrote about my experience eating herring in Amsterdam. It wasn't what I expected!

There are herring stands in the squares and on the busier canal bridges. Pretty much where ever people congregate you'll find a herring stand.  The Dutch way to enjoy them is to eat the herring whole. Pick it up by the tail, tilt back your head, and let the fish descend into your mouth as you greedily ingest it.

Alternately, the fillet is sliced into fat pieces and served either on a plate or a roll with onions and pickles.  I had read that a purist prefers the fish without condiments, not wanting anything to get in the way of the simple, clean flavor of the fish.

As people stand in line to buy herring, they crane their heads the better to watch the chef as he prepares the herring. When the fish is taken out of the brining pan, it has already been gutted and deboned.  As the last act before serving, the skin and tail are efficiently removed in one quick stroke.

I wanted an authentic Dutch experience, but I wasn't sure I was ready for raw herring.

On a trip to the Friday morning cheese auction at Alkmaar, 30 minutes by train north from Amsterdam, there was a crowded area where vendors sold souvenirs, wax wrapped balls of cheese, pastries, and, of course, herring.

I watched as people pushed past me to grab paper plates of herring.  As they ate, they smiled.  I took that as a good sign, but even so, it took me a bit of time to work up the nerve to place my order.

I was definitely not going the authentic route of grabbing the herring by the tail and eating it whole.  And I opted not to have the roll.  Reconnecting with my dad, I chose to eat my herring with onions.

I paid my 1.80 Euros ($2.35 U.S.) and picked up a plate of herring, raw onions, and a pickle.  Using the toothpick-flag as a utensil, I tried a fat piece.

Like the best sashimi, the herring melted in my mouth.  The fresh tasting fish had a pleasant sweetness, the onions added a crunch, the pickle tartness.  All in all, a very good combination.  The second bite was as good, but by the third I had started to have second thoughts.  I didn't want to waste the fish, so I had a fourth piece, but that was the last.

Ultimately, the fish was just too rich for me.


I needed something else to eat, something that would change the taste in my mouth.  I considered some fries (in Holland, call them frites, not "French" fries) but to eat them the Dutch way meant using mayonnaise instead of catsup.  That didn't sound any better to me than it did to John Travolta in Pulp Fiction.


On the walk back to the train station, I saw a gelato shop, A.C. de Boer (12 Scharlo), and hoped that cold and sweet might trump the herring taste in my mouth.

There were a dozen flavors to choose from.  They all looked good.  Ultimately I settled on a scoop of vanilla and one of pistachio.  I went outside in the sun and savored the creamy, cold sweetness.  The vanilla might have been the best I'd ever eaten. Now I felt better.

Sorry, dad.

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