(Pureed) Purple Pepper Pesto Pasta (with Spinach)

Okay, it's official: call me an infomercial but I am using my oven about 80% less frequently now that I have the NüWave. To get my oven to preheat to 450 for some veggie roasting takes over half an hour--in that time I can have the thing roasted and done in my crazy space-age appliance. Case(s) in point: the garlic and island purple peppers I roasted perfectly in about 12 minutes. After roasting, I tossed the peppers and a few cloves into the food processor and processed with some olive oil. I let that sit for a bit as I cooked up some linguini and sautéed some shallots, spinach, and the rest of the cloves. I scooped the pesto into the sauté pan and added starchy pasta water until the conistency was right. Stirred in the pasta over heat and microplaned some Parmesan. The texture was practically like an alfredo but the only dairy was the sprinkling of cheese; it was just the way the pesto coated the pasta that felt so decadent. And talk about nutritional value! This dish for two used a full head of garlic, 4 medium-sized peppers, and a big ol' bunch of spinach!

Seared lamb chops with a ginger lavender mint black currant sauce

The CSA newsletter said the black currants were probably too tart unless you cooked them so that was all the encouragement I needed to turn them into a sauce to drizzle over some CSA lamb chops. First, the sauce: melt some buttter in a small sauce pan and sweat some shallots. Shave some ginger into the sweating aromatics. Pour in the pint of (destemmed) currants and stir, lowering heat a bit. Drizzle in some honey (I think I did about two tablespoons in total) until the tartness is bearable. Stir in about 1/3 cup of mint, a tablespoon of lavender buds, and a dash of white pepper. Salt to taste and keep it over low heat until the consistency starts to thicken up. I marinated the lamb in black mulberry vinegar, olive oil, wildberry ginger preserves, salt, and pepper for about 2 hours, and then I slid it under the broiler for about 10 minutes in total (reserve any cooking juices to stir back into the sauce). For the oh-so-fancy presentation, lay the lamb on a bed of the fruit sauce, drizzle a little bit on top, and then sprinkle some mint leaves around for garnish.

tossed salad in a raddicio cup

take a big ol' raddicio leaf and lay it out on a plate. scoop some goat cheese on it and drizzle a li'l honey over the cheese. in a seperate bowl, mix chopped raddicio with chopped tomatoes, cucumber, and red onion. make a quick dressing with tarragon vinegar, olive oil, chopped summer savory, and honey and toss the salad with the vinaigrette. scoop a mound of the salad on top of the raddicio bowl. garnish with a sprig of savory and be slightly disappointed that the color contrast is not ideal and plan to use a green leaf lettuce or frisee next time.

Garlic Scape Pesto

If you have leftover scape from your CSA shares or trips to the farmer's market, toss them in a food processor with some toasted walnuts, anf Parmesan, drizzling olive oil in until the consistency is right for you. Salt. Pepper. (And when you mix it with your pasta, stir in some of the starchy pasta water.)

the summer squash is here: week 5 of the csa

AND we got our first fruit shares today, too: black currants and two types of cherries

Miso Braised Bok Choi & Shiitake Mushrooms

 
CSA season means lots of Asian greens. I have a feeling this isn't the last ginormous head of bok choi I'll be seeing this month. Using some dried shiitake mushrooms, I doctored the below recipe by substituting the reserved mushroom juices for the chicken stock. I also used those juices to cook up some quinoa to serve on the side:

3/4 pound large shiitake mushrooms, stemmed and sliced
3 small heads bok choy, rinsed and chopped
1 tablespoon butter
2 teaspoons peanut oil
1 tablespoon red miso paste
2 tablespoons low-sodium chicken broth
1/2 cup water
freshly ground black pepper


1. Brush or wipe away any dirt from the shiitakes. Remove and discard the stems. Cut the mushrooms into thick slices (in half for smaller mushrooms, thirds for larger mushrooms). Cut the leaves of the bok choy away from the stems. Wash both well.

2. Heat the butter and peanut oil in a large sauté pan over medium heat. Meanwhile, in a small bowl, whisk the miso paste and chicken broth together until smooth. When the butter melts and browns slightly, add the mushrooms. Leave them alone to brown on the first side, 2-4 minutes.

3. Add the miso and broth mixture to the mushrooms and stir. Cook, stirring occasionally, until the mushrooms absorb the miso and most of the liquid evaporates, 3-5 minutes.

4. Add the bok choy and 1/2 cup water and stir. Cover and cook, stirring once or twice, until the mushrooms are soft and the bok choy is tender but still bright green, 4-6 minutes. Remove the cover to let any remaining liquid evaporate. Season generously with fresh ground black pepper.

Curried Mango Quinoa and Goat Cheese Fritters w/Truffle Honey

There are times when I really pat myself on the back (perhaps a little bit too enthusiastically?) for a clever innovation or inspiration in the kitchen. Tonight was one of those nights when the only thing I should congratulate myself for is having the good sense to spot two brilliant recipes and enough kitchen competence to avoid complete failure with either.

So, here are the original recipes (which featured my CSA chevre and goat's milk ginger yogurt!):

• Curried Mango Quinoa (the only things I added were sauteed sweet onions. Oh, and I roasted the peanuts myself)
• Goat Cheese Fritters (Bollos) over which I drizzled some truffle honey (purchased at Arthur Ave market) and served over an arugula, tomato, and red pepper salad (doused in a truffle lime vinaigratte).

Scallops on a bed of curried maple festival squash

I really need to a) get a good camera and b) take a course in food photography because as I reflect back on my meals using such washed-out blurry photos I actually can't remember how good things tasted.

At any rate, here's the recipe:

Ingredients:

Butternut, Acord, or Festival squash
Scallops
Ginger
Sage
Nutmeg
Butter
Maple syrup
Curry powder
Mango Chutney powder

Recipe:

1. Grate ginger over halved squash and sprinkle curry powder, salt, & pepper.  Grate nutmeg
2. Coat with olive oil and put sage leaves in the squash cavity
3. Roast for 1 hour at 400 degrees, then scoop out and puree with maple syrup and a dash of lime juice
4. Sprinkle mango chutney powder, salt, & pepper on scallops
5. Sear in butter

Kale with pomegranite seeds?

Yep. Tasty! And looks like Christmas on a plate but my cell phone camera dulled the colors :(

Here's the "recipe":

1. Heat up some olive oil in a pan
2. Sautee some shallots and chillies
3. Throw in some chopped kale and make it go all wilty 
4. Sprinkle some celery salt as you stir in some pomegranite seeds and lemon juice
5. Serve immediately, eat immediately, and sigh with pleasure (immediately)

What a week!

So it's been a little while since my last post, primarily because I've been so busy eating. K and I discovered a great new restaurant near our theatre company's rehearsal space and the harvest has started heating up with our new CSA so I've had some great fresh produce to work with (this newsletter details what our weekly take was).

Let's talk about this restaurant first. It's called Jack's Luxury Oyster Bar, located on 2nd Avenue in the East Village and wow is this place a gem: service like you'd find only in the world's most elegant restaurants, jaw-droppingly stunning presentation, complex unique flavor pairings, and quite a lot of bang for one's buck.

I got the tasting menu and here is what I tasted:

• Fruit de Mer Sampler: 1 East Coast Oyster, 1 West Coast Oyster, 1 Littleneck Clam, and a Toast Point with Caviar. Served simply, each with a little flavor-enhancing garnish. Possibly the freshest raw seafood I've had and certainly the best I've had outside of Poke.
• Torchon of Tuna and Foie Gras with Blood Orange and Cilantro: Imagine the texture of creme brulee, rich, creamy and crispy (with a caramelized ginger glaze), but instead of a custard inside, there's a delicately mixed blend of tuna tartar and foie gras. The side salad was the perfect complement, with bright fruity acidic flavors to cut through any of the torchon's fattiness.
  
• Duck Liver Pate with Port Gelee and Truffle: An arresting deconstructed preparation which, when mixed, provided one of the most decadent savory treats I've had in my life. The creamy pate had a light whipped consistency and was topped with the sweet gelee. The waiter instructed me to mix the hefty spoon full of chopped black truffles into the pate, and then spread the mixture on toast points, garnishing it with the accompanying ancient mustard, pickled onions, and cornichon. A-mazing!
• Butter Poached Lobster with Pistachios, Haricot Vert, Mushrooms, and Lobster Jus: All of the pleasure of cracking open a steamed lobster and dipping it in melted butter, except someone has already done the work for you, pulling out the lobster's meatiest bits and infusing them with a deep butter flavor for you. They were tossed with the jus and the vegetables, with the haricot vert's crunch providing a nice counterpoint to the melt-in-your-mouth lobster and chewy mushrooms. The pistachios were ground in a line on the side of the plate, allowing me to coat each bite in the perfect amount of nutty texture.
  
• Pear Sorbet with Greek Yogurt and Vanilla: Simple and delicious. The pear and vanilla are a natural pair (pun definitely intended!) but the tartness of the greek yogurt really woke up my palette and let me taste the full round flavors of the the sorbet.
• "S'More" Chocolate-Pistachio Nougat and Toasted Marshmallow: Above and beyond the best S'mores experience of my life. The marshmallows were homemade and luxuriously textured, each caramelized to perfection like a very small creme brulee.
  

Not bad for $50 right? Yep, I said FIFTY DOLLARS!!! That's insanely cheap for such quantities of food this good. JLOB was the first (non-Japanese) restaurant I've visited since Babbo that I've said to myself, "My god I could never cook this myself!" I mean, it's not like I walk into every restaurant and say, "Oh, this is so easy I could have whipped it up in just a few minutes." That said, I can usually figure out a way to create a dumbed-down and simplified version of most things I eat at restaurants. Not so with JLOB; the techniques, the flavors, the presentation, the ingredients were all lightyears beyond my meager abilities. Reason enough to go to cooking school if I ever tasted one!

...And now a meal I cooked later in the week:


Gorgonzola Salad with Sundried Tomato Dressing:

A simple mixed salad with romaine, cucumbers, heirloom tomatoes, roasted red peppers, red onions, and slices of gorgonzola, topped with a (thick) dressing made from pureed rehydrated sundried tomatoes, lemon juice, and pistachio oil.

Grilled Figs Wrapped in Serrano Ham and Stuffed with Gorgonzola:

As simple as it sounds. Slice fresh figs open enough to cram them full of the (chilled) smelly fromage. Wrap them in Serrano or prosciutto and give them a good rub down to make sure the ham is going to stay on. Pop them onto a hot grill and turn every 90 seconds or so. Serve immediately while the ham is still warm. Hot and cold. Salty and sweet. A party in your mouth.

Gnocchi with Chanterelles & Crispy Sage in a Brown Butter and Truffle Oil Sauce:

This picture looks pretty gnarly but the dish itself was one of my best gnocchi preparations. As you're boiling up the gnocchi, saute the fresh sage and chanterelles in butter. Pour in a glug or two of truffle oil and some starch pasta water to thicken. Toss with gnocchi and garnish with crushed red pepper and shaved parmesan.

Had enough?

Tough. It's my foodblog and I'll back log as many posts as I like :) ! You can be sure I've spared you from the details of most of the fabulous meals I've consumed this past week, like the great stir fry I made with the mizuna and chinese cabbage that came from my CSA this week, or my intoxicating trip to Poke with E & K. But there are two more recipes I want to keep in my little virtual recipe box, both from last night:

Grilled Seafood Salad with Grilled Tomatoes and Grilled Citrus Vinaigrette:

The perfect summer salad. Get your grill (or your grill pan) hot and keep it hot. Halve a lemon and a lime and grill them till they're striped. Squeeze half of the lemon and half of the lime into a bowl, reserving the other halves for garnish. Whisk in some olive oil, honey, salt, and black pepper until you have a nice emulsion. Put that dressing aside for a bit and work on the salad itself. Grill a medley of halved small heirloom tomatoes until they're striped and put them on a bed of chopped greens (I used the mizuna and red sail lettuce from my CSA). I happened to have some garlic scape on hand so I chopped that up and threw it on top of the greens and tomatoes. Now, with a hot grill, char up any mixture of small shrimp, calimari, and tiny bay scallops (at those sizes you can cook them all together without overcooking either of the elements...Trader Joes makes a frozen bag of the stuff!). Toss them on top of the salad, drizzle the dressing on, and garnish with the grilled citrus fruits and summer savory (also came with CSA but wow that was a great discovery!).

Gnocchi with Gorgonzola Cream Sauce:

It's true, I had a box of gnocchi I've slowly been working my way through; it's a great way to turn a skimpy meal into hearty fare and takes to a wide variety of flavors very well. Simmer some light cream and melt gorgonzola in to taste. Stir in some dried sage and a dash of white pepper. Toss the gnocchi in the sauce, drain of excess cream with slotted spoon, plate, and garnish with summer savory and shaved parmesan (as cheesy as the sauce is, the parmesan still cuts through and adds some nice treble flavors).

Find a CSA near you

For those of you who have been wondering how you can find a CSA of your own, just go here.

New CSA

After a season of trekking 60 blocks downtown for our ecofriendly CSA grub, K and I decided to go even more local with our food, and chose a CSA just a few blocks away. It's called the Carnegie Hill/Yorkville CSA, and it has a really great online presence, allowing us to order all of the CSA add-ons directly from their website, as well as download harvest reports, weekly share info, and recipes.

We're excited.

CSA Day

K and I belong to a great Community Supported Agriculture (CSA) run by Common Ground and farmed by the fine people up at Norwich Meadows. During the winter, we head down to the stunning Prince George building once a month for pounds upon pounds of fresh produce, dairy, and meat. It's all ecofriendly, organic, humane, dirt-cheap (and, for what it's worth, often still caked it dirt from the farm--but K and I think that's a very good thing!) and tasty. While right now it's mostly storage crops, from May-November we have weekly pick-ups of incredible fresh fruits, veggies, beef, cheeses, maple syrups, honeys, yogurts, eggs, poultry, hummus, and more, all for an annual fee that adds up to less than a few weekly trips to Whole Foods.

This week (for 1/5 of the winter share cost of $135), we picked up:

• 2 lbs of potatoes
• 1/2 gallon of milk
• 1 dozen eggs
• 1/2 a chicken
• 2.5 lbs of carrots
• 1/4 lb of mixed greens (some really crazy stuff in there!)
• 1 pint of butter
• 1.5 lbs of onions
• 2 lbs of turnips

...and this was one of the skimpy weeks!

With farm fresh chicken, carrots, onions, greens, some garlic and defrosted ground beef from last month's pick-up, and some uncooked gnocchi and a few spoonfuls of truffle vinaigrette leftover from the big truffle meal (posting about that tomorrow), all I knew for certain was that K and I had a big meal ahead of us.

Gnocchi with Beef Ragu
Brown 1/2 lb ground beef in a little bit of oil. Season it. Remove it from pan and drain it a bit. Saute garlic, onions, carrots, celery, and red pepper flakes until they just start to caramelize. Add a can of organic fire-roasted crushed tomatoes. Stir. Throw in some salt, pepper, sugar, and dried Italian herbs. Let the sauce thicken up and then add the beef back in, simmering to let the flavors marry. Stir in some basil chiffonades and serve over gnocchi with heaps of Parmesano Reggiano on top.

Orange Braised Chicken
I just adapted this recipe from cdkitchen.com for chicken halves instead of chicken breast halves, removed the leeks, and switched out the breadcrumbs for flour. Given the size upgrade, I had to braise the demi-birds for about an hour. I also wanted even more orange flavor, so I squeezed in the juice of half the orange that I skinned alive for its zest. I was going to snap a picture and experiment with my ability to shoot hi-quality food porn, but my camera/phone/palm/mp3 player device's battery was too low to open the camera program. Alas.

Here's the original recipe:

1 cup chicken broth, fat-free, less-sodium
2 tablespoons tomato paste
1 1/2 teaspoon grated orange rind
1 teaspoon sugar
3/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
4 skinless, boneless chicken breast halves
1 1/2 tablespoon Italian-seasoned breadcrumbs
1 tablespoon olive oil Cooking spray
1 cup matchstick-cut carrots
1 cup leeks, thinly sliced
1/2 cup celery, chopped
2 tablespoons dry vermouth or vodka

Directions:

Combine first 7 ingredients in a bowl; stir with a whisk. Set aside.

Coat chicken with breadcrumbs.

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 5 minutes on each side or until golden brown. Remove chicken.

Add carrot, leeks, celery, and vermouth to pan. Saute 3 minutes or until leeks are soft. Return chicken to pan. Pour broth mixture over chicken; cover, reduce heat, and simmer 15 minutes or until chicken is done.

Dinner was altogether quite tasty, nice contrast of flavors and textures in the pasta course and finger-licking good super-tender chicken with a sauce that I literally had to pull K away from. Oh, and I just tossed the greens with what was left of the truffle vinaigrette. The meal's only real frustration was that 1/2 of chicken only means 1 drumstick...and, um, the obscene mess I made in the kitchen. Sadly, tonight I'm on dish duty since K is putting in some late-night work on some financial statements for our non-profit.

Off to clean...