Thursday, October 29, 2009

An Easy 30 Minute Meal: Arugula Salad with Avocado & Sauteed Fish with Olives and Tomatoes

When you're pressed for time, the last thing most people want to do is cook. Coming home after a hard day at the office or dealing with kids and errands, the kitchen can seem unwelcoming.

You're hungry. It's dark outside. The house is cold. You open the freezer and stare at the frozen dinner you bought two months ago but never nuked. A can of chicken noodle soup in the pantry holds the promise of a warm meal but a quick read of the label tells you that the salt content is high enough to brine a Thanksgiving turkey.

Your mind tries to convince you that you aren't all that hungry. Maybe all you really want is a glass of wine and a bowl of dry cereal.

But you are hungry and you'd feel a lot better if you had a home cooked meal.

The truth is all it takes is a little planning and a couple of easy-to-make recipes and you'll actually look forward to coming home and cooking dinner. Ok, maybe that's a little Pollyannaish, but you get the idea.

First things first.

Stop at a farmers' market or the grocery store and buy a few essentials: fresh fruit (maybe a bunch of grapes, a pear, an apple or stone fruit), a leafy green (romaine or arugula), carrots, a basket of tomatoes (if they're still in season), a bunch of Italian parsley, spinach or kale, a clove of garlic, a couple of onions, some fresh fish or organic meat, and whatever else looks good to you.

When you get home at night, don't go straight into the kitchen.

Get out of your work clothes, wash your face, and slip into something comfy. Now when you go into the kitchen, you'll be re-energized. Give yourself 30 minutes to make dinner.

Here are two ideas to help get you started.

Arugula Salad with Avocado and Croutons

Yield: 4 servings

Time: 15 minutes

Ingredients

2 bunches farmers' market fresh arugula, washed, pat dried, stems removed
1 carrot, peeled, ends trimmed, cut into thin rounds
1 medium sized avocado, peeled, roughly chopped
1 scallion, washed, ends removed, green and white parts thinly sliced
1/4 cup croutons, preferably home made
1-2 tablespoons olive oil
1/4 cup balsamic vinegar
Sea salt and pepper

Method

In a small saucepan, over a very low flame, slowly reduce the balsamic vinegar to 2 teaspoons. 5-10 minutes. Set aside to cool.

Tear the arugula into bite-sized pieces and put into the bottom of a salad bowl. Add the other vegetables and croutons. Toss well.

Drizzle with olive oil and the reduced balsamic vinegar. Season with sea salt and pepper. Taste and adjust the seasoning.

Variations

Add 1/4 cup chopped tomatoes

Add 4 pieces crispy bacon, chopped

Add 1/4 pound grilled shrimp, roughly chopped

Add 1/4 cup fresh grapefruit sections, peeled

Fish with a Spanish Accent

Yield: 4 servings

Time: 30 minutes

Ingredients

2 pounds white fish--sole, swordfish, halibut, flounder--washed, deboned, skin removed
1 medium yellow onion or 4 shallots, washed, skins removed, roughly chopped
4 garlic cloves, skins removed, roughly chopped
1/4 cup green or black Mediterranean olives, pitted, roughly chopped
1/2 cup Italian parsley
1/4 cup fresh corn kernels
1/2 cup chopped tomatoes
1 tablespoon capers
1/4 teaspoon Spanish paprika
Sea salt and pepper
1/4 cup olive oil

Method

Cut the fish into squares roughly 2" by 2". Put half the olive oil on a plate, season with paprika, sea salt and pepper, dredge the pieces of fish in the oil and put aside.

In a large frying pan saute all the vegetables and herbs, except the tomatoes, with the remaining olive oil until lightly browned, about 10 minutes. Taste and adjust the seasoning. Because of the capers, additional salt may not be needed. Then, push them to one side of the pan to make room for the fish.

Pour the seasoned olive oil from the plate into the frying pan. Add the pieces of fish and saute until lightly browned on one side, about 5 minutes. Carefully turn over the pieces and spoon the saute over the top of the fish while the other side cooks.

Top with the chopped tomatoes and continue cooking another 4-5 minutes.

Serve hot with a salad or a side dish of sauteed vegetables--garlic spinach or steamed broccoli for example.

Variations

Substitute fresh cilantro for the Italian parsley

Add 1/4 teaspoon pepper flakes to the saute

Finish with a squeeze of fresh lemon juice

Friday, October 23, 2009

Cocktails Perfect for the End of the Week: Passion Fruit, Lime or Orange, & White Rum

Just when you thought you'd never get a break, the week is finally over. It's Friday night and you can stop thinking about work, school, and those never-ending errands.

The truth is, if you don't recharge on the weekend, you're toast next week. You'll be in a bad mood. You won't look forward to work, school, or those never-ending errands.

So you owe it to your good humor, your health, productivity and the betterment of all your relationships to kick back and take it easy.

A cool refreshing drink is a great way to slow down and smell the roses, or, in this case, the fresh fruit.

These drinks are all about the quality of the fruit. The limes, oranges, and passion fruit need to be fresh and juicy. The rum must be white. The sugar powdered.

Besides that, you'll need a couple of ice cubes and a muddler or a spoon. Now you're set to entertain yourself or share the good times with friends.

Passion Fruit, Lime or Orange & White Rum

Pick either lime or orange, the choice is yours.

Yield: 1 serving

Time: 5 minutes

Ingredients

1/4 cup finely chopped lime or orange, with juice
1 teaspoon passion fruit pulp including seeds
1/4 cup white rum
1 heaping tablespoon powdered sugar
4 ice cubes

Method

Crush the lime or orange in a glass with a wooden muddler or the back of a spoon, add the passion fruit, rum and sugar. Stir to mix well.

Add the ice cubes and serve with a small spoon, the better to sip and stir and sip some more.

Wednesday, October 14, 2009

Hot Soup for a Cold Day: Homemade Vegetable Soup

In the blink of an eye, summer disappeared. It seems like the 4th of July was just yesterday when we wore short sleeve shirts and shorts, had a picnic in the park, and watched fireworks explode overhead.

Now we're trying to keep warm and dry as dark clouds matte out the sky and cold winds push thick rain drops against our bodies. At a time like this, happiness is a good parka and thick socks!

Wrapping up in a thick blanket or cozying up to a well-stoked fireplace fortifies body and soul against the chill. For internal weatherproofing, though, nothing beats the cold better than homemade soup.

Simple is often best and that is doubly true in soups. When I'm cold, I want my soup hot, fresh tasting, and flavorful.

Vegetable soup is easy-to-make and nourishing. Perfect any time of the day, but when the weather's cold and rainy, I like soup in the morning. It's better than a cup of coffee or tea to get me out the door.

8 Vegetable Soup

For visual appeal, the vegetables are all cut the same size as corn kernels.

Please check out the Variations below. The soup makes a good base for the addition of other flavors and ingredients.

Yield: 4 servings

Time: 45 minutes

Ingredients

1 medium yellow onion, skin removed, finely chopped
4 garlic cloves, skins removed, finely chopped
1 medium potato, peel on, washed, finely chopped
1 ear of corn, husks and silks removed, kernels cut off
2 carrots, washed, trimmed, peeled, finely chopped
1 cup Italian parsley, washed, dried, leaves and stems finely chopped
1 cup brown mushrooms, washed, pat dried, finely chopped
10 cherry tomatoes, washed, quartered
3 cups spinach leaves and stems, washed thoroughly, finely chopped
1 tablespoon olive oil
8 cups water
1 tablespoon sweet butter (optional)
Sea salt and pepper

Method

Heat the olive oil in a large saucepan over a medium flame. Saute the onions and garlic until lightly browned. Season with sea salt and pepper. Add the other vegetables. Cook until softened, about 5 minutes.

Add the water, bring to a light boil. Continue to simmer for 30 minutes. Taste and adjust seasoning. For a creamier texture, add the sweet butter.

Serve hot, topped with croutons, preferably homemade.

Variations

Use chicken or meat stock instead of water

Trade out any of the vegetables for broccoli, zucchini, leeks, squash, kale, or any vegetable you like

Use chopped arugula instead of the spinach

For a hearty soup, in the final 5 minutes, add 1 cup cooked pasta, like ziti, penne, fussili or 1 cup cooked rice or 1 cup cooked white beans

Add 1 cup cooked, shredded chicken meat

Add 1 cup roughly chopped sauteed sausage

Season with 1 teaspoon finely chopped fresh rosemary or oregano added to the saute

Just before serving, sprinkle with freshly grated Parmesan or Romano cheese

For a touch of heat, dust the saute with cayenne

Thursday, October 8, 2009

Rhode Island, O Rhode Island, How You Have Changed

In the mid-1970s, when I lived in Providence the food wasn't very good. Sure there was great local seafood, especially clams and lobsters, but if you wanted to eat out, your choices were pretty much limited to diner food and Mafia Italian.

To get decent food I traveled to New York to buy ethnic ingredients, read cook books and taught myself how to cook.

Recently I had the chance to return to Rhode Island to write a series of food and travel articles. I spent two weeks traveling around the state, eating in a great variety of settings, from diners and beach-side clam shacks to upscale bistros and fine dining restaurants.

I discovered a lot has changed in Rhode Island. The state is now home to dozens of passionate chefs with incredibly smart palates.

Johanne Killeen and George Germon (Al Forno), Brian Kingsford (Bacaro) Kevin Thiele (One Bellvue in the Hotel Viking), Kyle Ketchum (Spiced Pear in the Chanler Hotel), Champe Spiegle (Persimmon), Matt and Kate Jennings (Farmstead and La Laiterie), Ed Reposa (Thee "Red" Fez), Matt Gennuso (Chez Pascal), Ross Audino (Hotel Manisses), Bruce Tillinghast and Beau Vestal (New Rivers) to name a few.

Whether they're running a 10 or a 50 table restaurant, they want their customers to have the most satisfying experience possible. They care deeply about finding the best ingredients. They are constantly innovating and changing their menus. Good food is taken seriously in Rhode Island.

These are chefs with extraordinary energy. Like Derek Wagner, chef/owner of Nick's On Broadway. He is in the kitchen from the breakfast service at 7:00am until the restaurant closes at night. His energy, focus, and attention to details is mesmerizing. His food, delicious.

He is one of many.

The chefs know each other. They eat in one another's restaurants. They share ideas. They shop together. They help one another when needed. This is a community in the best sense of the word.

When I lived in Providence I had to fend for myself and that was good for my cooking. If I lived in Rhode Island today I might not have learned how to cook, but I probably wouldn't miss it. I'd be eating too well to notice.

Monday, October 5, 2009

The Nugget's Best of the West Rib Cook-Off is a Recession Buster

If you've never been to a barbecue rib-cook off, let me paint you a picture.

On either side of a long street, booths are set up with sellers hawking their wares. You'll hear laughter and a hundred conversations as people walk down the crowded street or stand in line at the booths.

Imagine a midway that looks very much like a county fair only instead of having rides, baking contests, and pens with animals, at a rib rib-cook, everyone is selling meat.

Pork ribs, beef ribs, brisket, turkey drumsticks, barbecue chicken, pulled pork, and hot links.

Ok, that's a slight exaggeration. Not everyone is selling meat.

You can buy sides that go with meat: cole slaw and baked beans and you can buy lots of fried things--thick fried onion rings, zucchini strips, hush puppies, garlic fries, and potato chips piled high on a plate looking very much like a small mountain.

For those watching their diets, there is fresh fruit on a stick and freshly squeezed lemonade. If you want something sweet, there are booths selling fennel cakes, shaved ice and chocolate dipped fruit on sticks.

But you don't come to a rib-cook because you want to eat all that other stuff. You come to a cook-off because you love to eat meat and you love barbecue.

You might see people in PETA t-shirts and you'd scratch your head wondering why animal rights advocates would be here, but then you read the fine print and you'd understand. At a rib cook-off, PETA means "People for the Eating of Tasty Animals."

In early September I was on assignment for Peter Greenberg to be a judge at John Ascuaga's Best in the West Nugget Rib Cook-Off, my second year and the Cook-Off's 21st.

Over six days, the Nugget's rib-cook attracts over 500,000 people, who come together for a celebration of good times and good food.

There are families everywhere you turn. Toddlers in strollers. Babes in arms. Teenagers who might not otherwise hang out with their parents are happily comparing notes about a favorite rib cooker or fiery barbecue sauces, like Johnson BBQ's ThermoNuclear or Rasta Joe's Island Fire sauce.

The Nugget adds to the fun with bands playing day and night. The sound of rock and country music drifts through the air, combining with the sweet smoke that pours off the wood burning grills as the racks of ribs are coated with thick brush-strokes of barbecue sauce.

People find space on the picnic benches that have been set up in the shade. Mostly though, impromptu picnics happen as soon as the people get their ribs. They can't wait. The ribs are that good.

People who come to a rib cook-off don't just come to have a quick bite to eat. Not a chance. They've come to sample and compare.

If you strike up a conversation with people as they eat their ribs, you'll find out that this isn't their first cook-off. Odds are they've attended the Best of the West before and they've come back to enjoy the ribs from their favorite cookers.

They'll eat a basket of ribs. Lick their fingers. Grab an ice cold lemonade. Walk around a bit. Listen to the music, maybe gamble a bit, then they're back out to the midway to try another cooker's ribs.

The conversations you'll hear as you walk down the midway are all about ribs and sauce. If there's inside-baseball talk, then at a cook-off, you'll hear inside-barbecue talk.

Which cookers are at the top of their game. Whose meat has the best balance of smoke and tenderness. Which rib has just the right edge of heat. There are comparisons between old favorites and new ones. Which sauces hit flavor out of the ballpark.

In addition to the judges ranking of the Best Ribs and Best Sauce, there's also a People's Choice award. People have their favorites and they lobby one another to promote the cookers they like.

Butch of Smack Your Lips BBQ is a favorite because he beat Bobby Flay on the Food Network's rib Throwdown. There are long lines in front of Rasta Joe's because who can resist barbecue with Jamaican flavors and heat? Last year's winner for best ribs, Bone Daddy's Bill Wall, has so many fans, they've started a Facebook page and he tweets to let people back home know what's happening each day at the cook-off.

The cookers are as enthusiastic about ribs as are the fans. They literally live, breath, and sleep dry rubs, sauces, and quality of meat. Of the 24 cookers in competition, 23 are on the road 4 months of the year.

From just before Memorial Day to just after Labor Day, the cookers criss-cross the United States in big rigs, pulling their mammoth smokers and barbecue grills. They move from competition to competition, selling their meats and sauces, going up again long-time competitors, and (hopefully) picking up more trophies along the way.

But even if they don't win, this is big business. Only a few of the cookers have restaurants. Most make their living doing catering and traveling the competitive barbecue circuit. In a down economy, where their catering business might be off because corporations don't have as much to celebrate and they've cut back on events, the cook-off business is as good as ever. Virginia Beach's Dan Johnson of Johnson's BBQ says, "People are staying local, enjoying themselves. The cook-offs are good for families. There are things for dads to do, moms too, and the kids get to play. There's lots to do."

The Nugget's Best of the West is a great example why business is so good. Where else can a family have so much fun for so little money?

There's no admission fee. The entertainment is free. Everyone is welcome to stop and listen to the bands that play day and night. A large crafts fair is set up nearby where you can shop for clothing, hand-made jewelry, household decorations, and toys. There's plenty to eat and drink. The most expensive plate of food is under $15.00. You're hanging out with family and friends.

So where do the big guys like to eat when they’re on the road?

Butch eats ribs from old friend Ray “Red” Allen Gill’s Razorback, stopping by Red’s place in Arkansas and when they’re at events competing against one another.

Peter and Roberta Rathmann of BJ's Nevada Barbecue Company--the only Sparks barbecue restaurant at the competition—-try small, family operations when they travel because they want to see what people like themselves are doing.

Joe Alexander of Rasta Joe’s likes Corky’s in Memphis, Tennessee for the pulled pork and ribs.

But surprisingly, what most cookers recommend isn’t what you’d think.

Most agree with Bill Wall who says, “The honest truth is I don’t eat a lot of barbecue. I love to visit and see barbecue places [when he’s traveling]. But when I’m going out to eat, I like Caesar salads and shrimp, a good pasta or a great piece of meat.”

Unlike Bill and the other cookers, I rarely get the chance to eat great ribs and I love them. So being a judge at the Best of the West is a great treat.

The tough part, though, is the waiting. The first rule of the contest is that no judge may eat a rib until the judging.

Walking past all those cookers, their grills ablaze, the smell of barbecue sauce and smoke in the air, is pure torture. Watching crowds of people eating baskets of ribs and licking thick, sweet sauce off their fingers, it takes all my self-control so I don't just reach over and grab one of those ribs and devour it on the spot.

But I’m true to my judge’s oath and I wait.

When the time comes, the judges meet in a secured room inside the casino. The ribs are put out on a large table. The cookers are identified only by number.

The tasting begins in hushed silence. The second rule of judging is “No talking.” In 40 minutes, each judge has to evaluate either 12 (the preliminary round) or 10 (the final round) ribs. Walking around the chafing dishes we solemnly nibble on a bone, evaluating each rib for appearance, tenderness, mouth feel, and taste (salty, sweet, and heat).

Some ribs I like right away. Others I’m convinced aren’t good. But in fairness I know that a cooker shouldn’t be judged on one rib alone. So it’s back around the table for a second tasting. I score each one. Then I go back a third time to confirm my favorites. I’m dying to know who I like, but all I know is a number.

After the judging we’re invited to a special area where the cookers bring their ribs to a large tent so it’s easier to try everyone’s ribs and sauces. Now I have the chance to put a face to a rib, so I methodically take one rib from each serving dish (if you’re keeping track that’s 24 ribs) and carefully write on the Styrofoam plate the name of the cooker. I take a bite out of each one but only eat the whole rib if it’s great.

By the end I think I have a pretty good idea which cookers made my favorite ribs. I keep it to myself because the results of the contest aren't announced until tomorrow.

When I go to bed that night, I go to sleep happy and very full. In four hours, I’ve eaten 30 ribs.

After about an hour, I wake up with terrible chest pains so bad I am convinced I am dying. I know I should call the front desk and ask them to call an ambulance, but the pain is intense, I can’t move a muscle.

Then I realize I'm not having a heart attack. It is heartburn. You can’t eat that many ribs and not pay the price.

But it was worth it

Wednesday, September 30, 2009

Bread Custard with Raisins and Dried Cranberries

Don't waste food. That's what my grandmother always told me. I took that simple idea to heart.

When we go out to eat, I bring home what we don't eat. Especially the bread. Why let good bread get thrown away? And if you're in the grocery store, and you see a loaf of marked-down white bread, buy it and you'll be able to make a dessert that's as easy-to-make as it is elegant looking and delicious.

Bread Custard with Raisins and Dried Cranberries

Unlike traditional bread puddings, this dessert is designed to come out of the pan.

Yield 4-6 servings

Time 30 minutes preparation, 60 minutes baking

Ingredients

2 eggs
1 cup heavy cream
1/2 cup + 1 teaspoon sugar
6 slices white bread
1 tablespoon dark raisins
1 tablespoon golden raisins
1 tablespoon dried cranberries
1 tablespoon whole raw almonds, roughly chopped
1 teaspoon sweet butter, melted

Method

Soak the raisins and cranberries in the cream for an hour or overnight.

Pre-heat the oven to 350. Toast the bread in the oven for 4-5 minutes on each side until lightly toasted. Set aside.

Heat 1 teaspoon of sugar in a nonstick skillet over a low flame. Add the chopped almonds. Stir frequently until sugar begins to melt. After the almonds have been coated with the melted sugar, remove from the pan and chop on a cutting board.

Make the custard-base by using a fork to beat together the eggs and sugar. Add the cream with the raisins and dried cranberries. Stir well.

Put water into a small bowl. Taking 2-3 slices of toasted bread at a time, dip the bread in the water for a few seconds. Carefully squeeze out the water and tear the bread into pieces and drop into the custard. Mix well.

Instead of using a standard baking pan, use a 9" round take-out container. Why? Because the thin, aluminum-sided take-out container is flexible and that makes removing the bread custard easy.

Paint the inside of the take-out container with melted butter. Pour in the custard-bread mixture. Put into a water bath (1" of water in a pan larger than the take-out container).

Bake for 30 minutes, remove from the oven. Sprinkle the caramelized chopped almonds on top of the custard. Loosely lay a piece of aluminum foil over the custard to prevent the top from burning before the custard is set

Return to the oven for another 15 - 30 minutes. The custard is done when you touch the top and it only slightly jiggles (shouldn't be "wet"). Then remove from the oven and let cool on a wire rack.

When cooled, the custard will shrink slightly allowing for easy removal from the pan. Place one hand on top, flip it over, and carefully remove the cake from the pan. Place a plate on the bottom and flip it over.

Serve warm dusted with powdered sugar or topped with whipped cream or ice cream.

Monday, September 21, 2009

Ramen Noodles with Farmers' Market Fresh Vegetables & Kimchi

I've been trying to convince my sons that ramen is good for them. They're both living on their own. They are serious about eating healthily and keeping to a budget. They keep down their costs by avoiding processed foods and fast food joints. They shop at Costco and buy in bulk.

Which is why I've been trying to get them to think about ramen. A package costs under $1.00 and if you make your own soup and add farmers' fresh vegetables, you'll have an economical, nutritious meal.

The problem is when they were kids they ate lots of Cup O'Noodles and Instant Ramen with hot water flavored with artificially flavored soup packets. In no way am I talking about that.

Tracking down a better kind of ramen takes a small amount of work. The local supermarket may only have Top Ramen which is ok but not preferred. If you live in an area with Asian markets, you'll find a wider selection of brands. In Los Angeles, we have Chinese, Vietnamese, Japanese, and (my favorite) Korean markets where there are so many choices there's a ramen aisle.

Look for ramen noodles that don't use MSG or artificial ingredients. And throw away the powdered soup packets.

For the soup you can use any homemade stock you like: chicken, beef, or pork. I like making a sauteed vegetable stock. Throw in cooked chicken, raw shrimp, or a sliced hard boiled egg and you have a deliciously satisfying meal that costs pennies.

Ramen Noodles with Farmers' Market Fresh Vegetables & Kimchi

You can use just about any vegetable, meat, or seafood you like. Kimchi adds a nice crunch and the heat is delicious.

Yield 4 servings

Time 30 minutes

Ingredients

2 packages ramen noodles, discard the soup and flavor packets
1 carrot, washed, peeled, cut into pieces 1/2" square, 1" long
4 radicchio leaves
1/2 medium yellow onion, skins removed, roughly diced
2 garlic cloves, finely diced
8 shiitake mushrooms
1 ear of corn, kernels removed
1/4 pound string beans, strings and ends removed, cut into 1" lengths
10 cups water
1 tablespoon soy sauce
2" piece of fresh ginger, peeled, cut into thin strips (optional)
1 cup kimchi, cut into thin strips
Sea salt and pepper
1 tablespoon olive oil

Method

Drizzle the olive oil seasoned with sea salt and pepper on a large saute pan. Saute the vegetables except the kimchi until softened and lightly browned. Add 6 cups of water and simmer for 20 minutes until reduced by half. Taste and adjust the seasoning. Add soy sauce.

In a large pot, boil 4 cups of water. Add the ramen noodles and cook uncovered for 5 minutes or until al dente. Stir frequently to prevent the noodles from sticking together. Reserve 1 cup of the noodle water. Strain the noodles and add to the vegetables and broth.

Taste and add the noodle water if more liquid is needed.

Serve in bowls with chop sticks and spoons.

Variations

Top each bowl with 1/2 a hard boiled egg, thinly sliced

Instead of radicchio use 1 bunch of spinach, washed, whole leaves or roughly chopped

Instead of water, use chicken, pork, or beef stock to make the soup

Add 1 cup raw shrimp, washed, peeled, deveined, and roughly chopped to the soup when you add the noodles and simmer 5 minutes until the shrimp are pink

Top with thin slices of soy sauce marinated, grilled chicken, pork, or beef

Tuesday, September 15, 2009

Abruzzo at Il Fornaio, Santa Monica

Everyone should have at least one restaurant where they feel at home. A place where they know the staff, enjoy the menu, and feel comfortable enough to hang out without feeling pressured to order-eat-and-leave.

For us, that's how we feel about the Il Fornaio (1551 Ocean Blvd, Santa Monica, CA 90401; 310/451-7800) across from the Santa Monica pier. Several times a month we meet with friends, try out as many dishes as we can, have a cocktail or two, drink a little wine, and share a dessert.

For two weeks at the start of each month, Il Fornaio has a Festa Regionale that features a different region of Italy.

During the Regionale, Il Fornaio offers a tasting menu with a sampling from the soup and antipasti menu, one from the pasta course, and a full sized portion from the meat and fish menu. The servings are large enough to be shared by two and the price is just under $30.00.

The gift this month--if you ask for a Festa Regionale passport and have it stamped, you'll receive a special gift--was a package of mushroom risotto. A very nice take-away.

This month's regional menu (September 7-20) features the region of Abruzzo. Located on the Adriatic Sea, in the mid-section of the Italian peninsula, the cuisine includes the vibrant dishes of the south with beautifully ripe tomatoes (La Pummadore A'nsalata) as well as the hearty braised meats (Maccheroni Alla Chitarra & Risotto con Ragu Di Pesce) of the north.

Between the six of us, we sampled most of the menu along with the two regional wines. We had glasses of the lovely Trebbiano d'Abruzzo (Valle Reale, Vigne Nuove, 2008) which went perfectly with the Lobster bisque (Zuppa d'Argaosta al Tartufo Nero). The bisque had the strong flavors of the sea since no cream or potato puree was added. The Trebbiano was also a good companion for the wild arugula salad (Prosciutto Cacio E Pere) topped with a delicate prosciutto, peppered pecorino cheese, and the thinnest sliced pears I've ever seen.

With the lamb chops (Costicine d'Agnello) , perfectly cooked and spread out on the plate like an elegant fan, we had the very nice Montepulciano d'Abruzzo (Cataldi Madonna, 2006).

Our favorite pasta from the menu was the pasta with lamb ragu (Maccheroni alla Chitarra). The braised flavors were deep and rich. The strands of meat were perfectly tender with just the right amount of salt.

Saving the best for last, the icy-cold custard (Semifreddo al Torrone con Punch Abruzzzese) with almond nougat was delicious. To eat the dessert we were given extra long spoons so we could reach across the table and share the plate.

In the competition to eat as much of the semifreddo as possible, the spoons became weapons-of-mass-consumption.

For more posts about Il Fornaio's Festa Regionale check out:
Grilled Vegetable Couscous Salad
A Tasting at Il Fornaio, Santa Monica--Trentino-Alto Adige
A Trip to Italy is Just Around the Corner at Il Fornaio--Calabria
Il Fornaio Heads South to Campania for May's Regionale
Il Fornaio Heads North to Lombardia
Abruzzo at Il Fornaio, Santa Monica
Friuli-Venezia Giulia at Il Fornaio

Sunday, September 6, 2009

The Perfect Summer Appetizer: Prosciutto with Fig Puree and Cheese

The best appetizers are full of flavor, fun to look at, and, ideally, take very little effort to prepare. Vegetable crudites fit those requirements but they aren't exciting.

A delicious appetizer--albeit one for those without caloric restrictions--is a piece of prosciutto with a slice of triple cream and a topping of fig puree. The key to this dish is using high quality ingredients: Saint Andre triple cream, a good Italian prosciutto, and ripened farmers' market fresh figs.

The prosciutto can be rolled up but leaving it open is visually pleasing. Anyone picking one up will naturally do the rolling themselves.

Delicious any time of day: for breakfast, a light lunch with a salad, or in the evening with cocktails and wine.

Prosciutto with Fig Puree and Triple Cream

Yield 4-6

Time 30 minutes

Ingredients

1/2 pound Italian prosciutto
10 very ripe figs, washed
1/3 pound triple cream

Method

The figs have to be very ripe. Scrape out the inside and discard the skins. Remove any excess fat from the prosciutto. Cut into pieces approximately 3" x 2". Cut the triple cream into small slices.

Place a slice of cheese on each piece of prosciutto, topped with a small spoonful of fig puree. Arrange on a plate. Serve cold or room temperature.

Variations

Lightly caramelize chopped almonds, walnuts, or hazelnuts and sprinkle a few bits on top of the fig puree

Place the prosciutto with its toppings on a thin cracker or a piece of crisp garlic toast

Instead of triple cream, use a cheese of your choice, ideally a soft cheese

Roll the prosciutto around the cheese and fig puree

Tuesday, September 1, 2009

Food Funny

Ok, my mother told me not to play with my food and I took that to heart. But she never saw the video that Lynzee Klingman just posted on her Facebook page.

Using Beethoven's 5th Symphony, the Shanghai Taro Dance Company from Osaka, Japan considers what's for breakfast.

Never was a menu so entertainingly performed. The funny thing is, even though this is a comedy piece, it made me hungry!

Monday, August 31, 2009

A Light and Cool Summer Dessert: Raspberry Custard

My favorite cold weather desserts need to be sweet and full of flavor. When it's cold and rainy outside, nothing is better than a slice of flourless chocolate cake with a scoop of vanilla ice cream or a bowl of hot apple cobbler and a spoonful of heavy cream. Rich and sweet or hot and sweet, yumm.

In summer, heaviness is out of place. My preferred dessert is beautifully ripe fruit from our local farmers' market: a bowl of ripe berries, a slice of ice cold watermelon or cantaloupe, a ripe pluot, peach, or nectarine.

When I want a more elaborate dessert, I supplement fresh fruit with custard.

Custard is easy to make, requiring only grade-school math: 2 (eggs) + 1 (cup cream) + 1/2 (cup sugar). Poured in a buttered pan, baked in a water bath. In and out of a 350 degree oven in an hour. Simple, easy, and delicious.

Then I had a thought.

Why not separate the eggs and get a souffle-effect by beating the whites? With a bit of experimentation, I discovered the souffle needed more support, so I adjusted the proportions by adding a third egg. To lighten the flavor and lower the calories, instead of using all cream, I split the difference with a 50-50 mixture of cream and plain yogurt. If you can find Greek yogurt, all the better, for its sour-edge.

Just for the record, I tried using all yogurt and it wasn't creamy enough for my taste.

Cream and Yogurt Custard with Fresh Raspberries

Yield: 4-6 servings

Time: 15 minutes to prepare, 75 minutes to bake

Ingredients

3 eggs, separated
1/2 cup sugar
1/4 teaspoon vanilla
1/2 cup plain yogurt, preferably Greek
1/2 cup heavy cream
1 teaspoon grated lemon peel, finely chopped
1 basket raspberries, washed, dried
1 teaspoon sweet butter, melted

Method

With the melted butter, paint an 8" or 9" ovenproof bowl to prevent sticking. Put the whites into a mixer with 1 teaspoon of the sugar. Beat until the whites peak, 3-5 minutes. Set aside.

Beat together the yolks and the remaining sugar until well-blended. Add the vanilla, yogurt, cream, and lemon peel. Mix well. Carefully fold in the whites, then the fresh raspberries.

Pour into the ovenproof bowl, place into a water bath with 2" of water, put in a preheated 350 degree oven.

After 30 minutes, rotate the bowl for even cooking and place an aluminum foil tent over the top to prevent burning. Be sure that the "tent" peaks above the surface of the bowl, otherwise as the souffle top rises, it will stick to the foil.

You'll know the custard is set when rotating the bowl, the custard moves only a little bit. Remove from the oven and let cool.

For lunch, serve cold from the refrigerator. For dinner, it is better at room temperature. Dust with powdered sugar just before serving.

Variations

Instead of raspberries, use any berry.

Top with whipped cream instead of powdered sugar.

Top with a caramelized nut: chopped walnuts, almonds, hazelnuts

Friday, August 28, 2009

Garlic Toasts and Farmers' Market Tomatoes

In southern California the end of summer means heat waves, brush fires, traffic jams near the beaches, and a bounty of produce in the farmers' markets. At the Santa Monica Farmers' Market and our neighborhood Pacific Palisades Farmers' Market, tomatoes fill the stalls. All kinds of tomatoes: conventional, heirloom, and cherry tomatoes.

Taking advantage of all those tomatoes is imperative.

I especially enjoy the sweetness of cherry tomatoes. I've skewered them. Roasted and turned them into pasta sauce. Used them in salads. Served them with fresh mozzarella. Recently I discovered a new combination that is perfect for a summer meal.

With a nod to bruschetta, the vegetable and cheese topping contrasts with the garlic toasts, but the bread should be cut thin, about 1/4" thick, the easier to break apart with a knife and fork.

Assemble the salad at the last minute so the toasts stay crunchy.

Garlic Toasts Topped with Farmers' Market Fresh Vegetables

Yield 4 servings

Time 30 minutes

Ingredients

8 slices Italian bread, thin sliced, 1/4" thick
4 garlic cloves, skins removed, finely chopped
1 basket cherry tomatoes, stems removed, washed, quartered
1/4 cup olives cracked green or black, pitted, finely chopped
1 bunch Italian parsley, washed, leaves only, finely chopped
1 tablespoon red onion, finely chopped
1 cup fresh mozzarella, dried, roughly chopped
1 avocado, peeled, pitted, roughly chopped
1/4 cup balsamic vinegar
1/2 cup olive oil
Sea salt and pepper

Method

In a small sauce pan, reduce the balsamic vinegar by half over a low flame, about 5 minutes. Set aside to cool.

Heat 1/4 cup olive oil in a large frying pan, add the chopped garlic and the thin slices of Italian bread. Saute until lightly browned on both sides. Add olive oil as needed but only enough so the slices brown evenly.

Place the sauteed bread on the bottom of a large bowl, add the Italian parsley, avocado, red onion, mozzarella, quartered cherry tomatoes, and slivered olives.

Drizzle with olive oil and the reduced balsamic vinegar. Season with sea salt and pepper. Serve immediately.

Variations

Add 1 ear corn, boiled or grilled, kernels removed

Add 5 grilled shrimp, roughly chopped

Add 1 cup grilled chicken breast, roughly chopped

Add 4 anchovies, finely chopped

Add 1 hard boiled egg, finely chopped

Tuesday, August 18, 2009

The Drinks of Summer: Martinis and Caipirinhas

Years ago I was working on a difficult job. The days were long. The heat oppressive. Many of my coworkers were given to fits of irrationality and unpleasantness. But finally, as with all things, the job was ending. To celebrate our release from pain, a final party was arranged before we returned to our lives and normalcy.

I remember being led downstairs to a grotto and in the dimness there was an apparition I've never forgotten.

A lone waiter, moving through the crowd--a Moses dividing the Red Sea--his elbow cocked, a tray balanced on one hand and on that tray were half a dozen shimmering glasses of cold, liquid pinkness. Somehow a light followed those glasses through the darkness as though a stagehand with a follow-spot had found the movie star we all dream about.

When I am hot, tired, and weary, the vision of those cosmopolitans held high above the crowd comes back to me and I am revived.

An ice-cold cosmopolitan brings a smile to my face, but from my travels I can offer up 3 more companions to lower the temperature on a hot summer night.

Beach Martini

On a trip to Houston and a stay at the Hotel Icon, Roberto Sanchez, one of the barmen in the Voice Lounge, improvised a cocktail that remains a favorite for its lightness and refreshing flavors.

Yield 1 serving

Time 5 minutes

Ingredients

1 1/2 ounces Finlandia vodka
3/4 ounce Patron Citron
1/2 ounce DeKuyper Watermelon Pucker
Splash of freshly squeezed orange juice

Method

Combine the ingredients with crushed ice. Shake. Strain and pour into a martini glass.

Kiwi-Pomegranate Caipirinha

The national drink of Brazil, the caipirinha, has 4 ingredients: cachaça, sugar, limes, and ice. Simple, delicious, and strong. Cachaça is harsher than rum but more flavorful than vodka.

Off and on for three years our older son, Franklin, lived in Brazil. We visited him in wonderfully complex Rio where he introduced us to the pleasures of sitting on the Leblon beach, enjoying the incredible view and feasting on "appetizers" sold by vendors who walk up and down the beach.

Because Brazil has such a bounty of tropical fruits, it was only a matter of time before the caipirinha enjoyed the addition of other flavors. Franklin had learned to make variations. Going to a nearby farmers' market, we picked out different fruit to add to the basic ingredients.

Back at his apartment we spent the afternoon working our way through many combinations. What we liked best was adding kiwi fruit and pomegranate seeds, then we experimented with the proportions.

When it was time to leave Rio, we packed our suitcase with as many bottles of cachaça as we could legally bring home.

Yield 1 serving

Time 5 minutes

Ingredients

2 ounces cachaça
1 tablespoon superfine sugar
1/2 lime, cut into 8 pieces, mashed in a mortar and pestle
1/2 kiwi, peeled and finely chopped
1 tablespoon pomegranate seeds
Ice, cubed or crushed

Pour the cachaça in a 12 ounce glass, add the sugar and stir well. Add the lime, kiwi, and pomegranate seeds. Fill the glass with ice and stir well.

Serve with a spoon so you can eat the kiwi and pomegranate seeds while you sip your caipirinha.

A True Pomegranate Martini

On a recent trip to Sonoma, visiting the amazing Sonoma Market, we picked up a bottle of Sonoma Syrup Co's Pomegranate Grenadine Simple Syrup. If you can find a bottle, which takes some doing, you'll read the label and find that this is one of the few (maybe the only) pomegranate syrups that is made exclusively with pomegranate juice and sugar, and, oh yeah, some water. Really delicious.

If you're lucky enough to find a source for Tanqueray Vodka--yes, Vodka--buy several bottles. Where we live only the upscale market, Gelson's, carries it and it is something special.

Yield 1 serving

Time 1 minute

Ingredients

5 ounces vodka, preferably Tanqueray
1/2 ounce Pomegranate Grenadine, preferably made by Sonoma Syrup Company

Method

Keep the vodka in the freezer. Combine the vodka and grenadine in a martini glass and stir well.

Friday, August 14, 2009

Now & Later Meals: Grilled Corn Has a Second Act as a Salad

Besides outdoor grilling, days at the beach, fried chicken, ripe tomatoes, and ice cold watermelon, corn on the cob is one of the great markers of summer.

When I was growing up, my mom loved to search out road side stands that sold fresh corn. She'd buy a grocery bag full and we'd feast on boiled corn with slabs of melting butter, seasoned liberally with salt and pepper.

I still enjoy corn that way, but now more often than not our corn on the cob comes to the table grilled not boiled.

Shucked and drizzled with olive oil, seasoned with sea salt and pepper, then turned on a grill until lightly browned, the naturally sweet kernels are sweetened even more by caramelization. Yumm.

For a snack, nothing is better than an ear of corn pulled from the refrigerator. But there's more that can be done with those grilled ears of corn. Cutting the kernels off, they can go into a chopped salad and move from side dish to entree.

And on hot days, that's another marker of summer--putting meals on the table with as little effort as possible.

Now: Farmers' Market Fresh Grilled Corn on the Cob
Later: Grilled Corn and Chopped Vegetable Salad

NOW: Grilled Corn on the Cob

The most important part of this recipe is the corn itself. The fresher the corn, the better the taste. When you're picking out corn, select ears that have green husks and golden silks.

Yield 4 servings plus left-overs (which you will need for the LATER recipe)

Time 15 minutes

Ingredients

8 ears of corn, shucked, silks removed, washed
3 tablespoons olive oil
Sea salt and pepper

Directions

Preheat the grill.

Break the ears in half or cut into 3" lengths. The ears you're saving to make the salad can be left whole. Pour the olive oil onto a large plate. Season with sea salt and pepper. Roll each piece of corn in the oil.

Using tongs, grill the corn on all sides until lightly browned. Remove from the grill and serve hot.

LATER: Parsley-Corn Chopped Salad

The salad can be prepared ahead and refrigerated but it tastes better if served at room temperature.

Yield 4 servings

Time 15 minutes

Ingredients

3-4 ears of grilled corn
1 large bunch Italian parsley, washed, finely chopped
1 garlic clove, skin on
1 tablespoon yellow onion, finely chopped
1 carrot, washed, peeled, roughly chopped
2 tablespoons olive oil
1/4 cup balsamic vinegar
Sea salt and pepper

Directions

Put the balsamic vinegar in a small saucepan and reduce by half over a low flame. Set aside to cool.

Using a sharp knife, cut off the kernels and put into a mixing bowl. Place the garlic clove on a skewer or the point of a sharp knife. Char in a flame so the skin burns off. Brush off any bits of burnt skin and roughly chop the garlic.

Add the charred garlic, parsley, and onions to the mixing bowl. Drizzle with the olive oil and reduced balsamic vinegar. Season to taste with sea salt and pepper.

Transfer to a serving dish.

Variations

Instead of using a raw carrot, grill a carrot cut into slabs 1/4" thick; dredged the slabs in seasoned olive oil and grill until lightly browned; let cool and chop into pieces the same size as the corn kernels; add to the salad

Grill asparagus dredged in seasoned olive oil, then chop into pieces and add to the salad

Quarter cherry tomatoes and add to the salad

Add 1 cup cooked couscous

Add 1 medium sized avocado, peeled, roughly chopped

Add 6 medium sized shrimp, washed, peeled, deveined, and grilled, roughly shopped

Crumble 3 pieces of crisp bacon on the salad and toss

Shred 1/2 cup turkey or chicken breast and add to the salad

Pickle Me Up! It's Thanksgiving!

Pickles are delicious anytime of the year. For Thanksgiving they are especially good. Their crunch and acidity counterbalances the delicious...