Beet and Goat Cheese Terrine

By on May 20, 2013 in antipasto, beets, easy to make, simple, snack, terrine, Vegetable

beet & goat cheese

“Cooking food and presenting it beautifully is an act of servitude. It is a way of expressing affection through a gift… That we should aspire to produce perfectly finished and presented food is a symbol of a willing and enjoyable participation in servicing others. Food pornography exactly sustains these meanings relating to the preparation of food. The kinds of picture used always repress the process of production of a meal. They are always beautifully lit, often touched up.”     Rosalind Coward

I struggle sometimes to capture that food moment when I take a few shots and take more and still are not satisfied with any of them. And then, there are those times when only a few shots are taken and I feel I have a winner with at least three. The photo of the beet terrine encapsulated that moment. Perhaps it was my mood or that I was so excited to try what ‘looked’ so amazing…luscious layers of crimson and pink with bits of white peeking through. I plated the food, presented it to John…he requested seconds, need I say more?

Serves 4 to 6
inspired by Frances Janisch

12 or more beets, assorted colors (if possible)
8 oz. (227g) goat cheese
extra-virgin olive oi
sea salt and freshly ground black pepper
basil leaves

fresh beetsBring a pot of water to a boil. Add beets and reduce heat to a simmer and cook until soft and easy to slice with a knife (about 40 min. depending on how big the beets are). Remove from pot and rinse under cold water. Once cooled enough to handle, remove the skin and allow to cool completely. In the meantime, line a bread tin with plastic wrap allowing the wrap to hang over the sides. Once beets are cooled, thinly slice.

beetsTo assemble: start with a layer of yellow or orange beets, season with salt and pepper and a very light drizzle of olive oil. Next, add goat cheese chunks. Don’t try to spread the cheese – you’ll end up with a mess. Repeat another layer until the yellow or orange beet slices have been used. Do the same procedure using the red beet slices and end with red beet slices. Fold over the plastic wrap and add a brick or other heavy weight. Place in refrigerator for at least 2 hours or overnight. When ready to serve, use the plastic to remove beets from the tin and place on a cutting board. Use a sharp knife to slice. Decorate with sea salt flakes, basil leaves and a splash of extra-virgin olive oil.

The Culinary Chase’s Note: Oh my stars! The basil and sea salt flakes add just the right flavor to this eye-appealing appetizer.  Pressing the beets helps to release any air pockets and makes it easier to slice without falling apart.  Choose beets that are similar in size. I had to buy yellow beets as the orange ones were too small. Don’t worry if the beets don’t fill the bread tin.  Enjoy!

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Swordfish and Vegetable Kebabs with Charmoula Sauce

By on May 16, 2013 in dinner, easy to make, Moroccan, spices, Vegetable

kebabsThis is my new go-to BBQ sauce…I want it on everything!  On Tuesday I attended a cooking class compliments of my daughter (for Mother’s Day) and really wasn’t sure what to expect.  The menu appealed to me but I wasn’t sure how the instructor would come across.  It’s so important to hit the ground running and chef Michael Proietti nailed it!  You never get a second chance to make a good first impression.  A smile came over my face as I watched his enthusiasm grow with every step.  He engaged all seven of us with a bit of humor thrown in and instantly made us all feel more comfortable with him.  The last cooking class I took was back in Thailand at the Blue Elephant cooking school (2009).  I must say I thoroughly enjoyed Tuesday’s class at Sur la Table.

The menu, a Moroccan Feast, consisted of fish and vegetable kebabs with charmoula sauce, chicken and lemon tagine, marinated carrots with cumin, cilantro and mint followed by a coconut-orange cake with honey whipped cream…drool!  The charmoula sauce really makes the kebabs shine.  Charmoula is a marinade used in Algerian, Moroccan and Tunisian cooking.surlatable

Serves 4
adapted from Sur la Table

1 1/2 lb. swordfish or other firm fish fillets (cod, halibut, tuna, grouper, shark, monkfish or seafood), cut into 1-inch pieces
2 large red bell peppers, halved and seeded and cut into chunks
1 or 2 small zucchini, trimmed and cut into half-inch rounds
wooden skewers, soaked in water (30 minutes)

Charmoula Sauce -
1 tablespoon cumin seeds
1 teaspoon ground ginger
1 teaspoon smoked paprika
1 teaspoon salt
1/8 teaspoon cayenne
1/2 cup fresh parsley, coarsely chopped
1/2 cup fresh cilantro/coriander, coarsely chopped
2 small cloves of garlic, skins removed
3/4 cup extra-virgin olive oil
1/3 cup freshly squeezed lemon juice

cumin CollageTo make the sauce, place cumin seeds in a small, dry skillet over medium heat, stirring constantly – 2 to 3 minutes or until a shade darker and fragrant. Allow to cool and place in a mortar or spice grinder and grind finely. If you are using a mortar, add the rest of the spices and stir to combine. If not, add remaining spices to a small bowl and combine.

In a blender, combine parsley, cilantro, and garlic and process to a paste. If using a mortar, pound with pestle until a paste is formed. Gradually add the spices and process. With the motor running, slowly add oil. If using a mortar, slowly add the oil to the paste until blended. Season to taste and adjust accordingly by adding more salt and or cayenne and lemon juice.

Place fish in a bowl and spoon charmoula sauce over (about 3 tablespoons), making sure to coat the fish well with the sauce but not too much. Cover and refrigerate for at least 15 minutes.fish & veggie Collage

In a large bowl combine bell peppers and zucchini. Add 3 tablespoons of the charmoula sauce and mix to combine. Cover and refrigerate with the fish.

Thread the fish and vegetables onto skewers. Lightly brush with charmoula sauce. To cook, use the broiler in your oven – about 4 inches from the heat or cook on a barbeque. Cook 8 to 10 minutes or until the veggies are tender and fish is opaque in the center.

kebabs1The Culinary Chase’s Note: Serve this with seasoned couscous.  Charmoula sauce works well with chicken, beef, pork, vegetbales etc. so don’t worry if you have any leftover.  It will keep in the fridge for at least a month.  If you have a pestle and mortar, I highly recommend using this in lieu of a food processor.  I find the sauce tastes better, it’s not as refined and for me it feels more authentic.  Enjoy!

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Stone Fruit Cobbler

By on May 13, 2013 in dessert, easy to make, fruit

fruit cobbler

Are we bypassing Spring this year?  The weather has been up and down like a toilet seat at a mixed party!  I made this cobbler in the hopes that it was going to be warm soon.  The winter wasn’t particularly harsh but the cooler temperatures with a few spikes in heat has made it feel as though winter is still nipping at our heels.  Oh well, give it a few weeks and we’ll be complaining it’s too hot.

Serves 4 to 6
adopted from Chef Megan Garrelts

3 nectarines, pitted and chopped
3 peaches, pitted and sliced
1 cup assorted berries, hulled
½ cup sugar
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ tsp freshly grated nutmeg
juice and zest of 1 orange
1 teaspoon peeled and grated fresh ginger
2 tablespoons cornstarch
butter
citrus sugar cookie dough (click here for recipe)

Preheat the oven to 350°f (180°c).

mixed fruitButter four 8-oz. ovenproof ramekins or a 13 by 9-inch baking dish. Dust the buttered ramekins or dish with sugar.  In a large bowl, toss the fruit together with sugar, cinnamon, cardamom, nutmeg, orange juice and zest, ginger, and cornstarch. Depending on the sweetness and ripeness of your fruit, you may need to add more sugar, or a smidge more cornstarch (not more than 1 teaspoon).

Mound the fruit mixture into the ramekins or baking dish. The fruit will collapse as it bakes so you want to heap it so the fruit peaks above the top of the baking dish, and dot with cubed butter.  Slice the sugar cookie dough and top the cobbler, distributing it evenly over the fruit.  Bake the cobbler until the cookie dough is golden brown and the fruit begins to bubble, about 20 minutes.

cobblerThe Culinary Chase’s Note:  While it’s not stone fruit season yet, frozen fruit is a good alternative.  And you don’t have to use the exact fruit mentioned in the recipe…use whatever frozen fruit your family enjoys.  Make sure to place ramekins on a baking sheet as the juice from the fruit will bubble over (yum!).  Cardamom is an ancient Indian spice and while it is used primarily in savory dishes, its lemony undertones is a surprising compliment to the fruit in this cobbler.  Enjoy!

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Baked Avocado with Egg, Tomato and Bacon – Happy Mother’s Day!

By on May 10, 2013 in appetizer, avocado, bacon, easy to make, egg, Mexican, simple, snack

baked avoI don’t think there’s an avocado recipe I haven’t enjoyed and this dish is so easy to make.  The avocado has been around for thousands of years and is rich in potassium (helps regulate blood pressure) and vitamin A (helps your eyes). Avocado paste can be applied to the skin to help with rashes and to smooth rough skin.  Looking for a new breakfast/brunch recipe for Mother’s Day?  This fits the bill perfectly!  Experiment with other toppings that mom will like.

ripe avocado, halved and pit removed
eggs
chopped tomato
cooked bacon, diced
salt and pepper
cilantro, chopped (optional)

Preheat oven to 375c. Arrange avocado halves on a roasting pan. If they are on a slant, slightly trim the bottom. Depending on how big the egg is, you may want to scoop out some of the flesh to keep the egg from spilling over. Season with salt and pepper and then add an egg to the avocado half. Bake in the oven 20 to 30 minutes until egg is cooked to your liking. Remove from the oven, add chopped tomatoes and bacon.

avocadoThe Culinary Chase’s Note: You may want to cook the avocado halves for 15 minutes before adding the egg if the flesh of the avocado is firm.  Enjoy!

 mothers day

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Roasted Acorn Squash and Beet Salad

By on May 8, 2013 in appetizer, easy to make, salad, simple

acorn squashIf you’ve been following my blog you know how much I love a salad.  For me a salad can be as simple as leaves such as rocket (arugula) gently tossed with extra-virgin olive oil and seasoned with salt and pepper or dressed up where the veggies are grilled such as this zucchini ribbon salad.  Salads can make good use of whatever is leftover in your refrigerator.  Pomegranate is one of the oldest known fruits and is the most powerful anti-oxidant of all fruits.  It’s a good source of vitamin A, C, and E as well as a good source for folic acid.  Acorn squash contains vitamin A and C.  The yellow-orange flesh helps reduce the free radicals in the body.

Serves 4
acorn squash
mixed beets
pomegranate seeds
olive oil
sea salt and pepper
salad leave mix
1 tablespoon ground cumin (optional)

Preheat oven to 375f. Cut squash in half and use a spoon to remove the seeds (save the seeds and roast for a snack).  Cut the squash again into wedges – you can use the ribs of the squash as a guideline.  Remove the skin by using a potato peeler or knife.  Arrange on a cooking tray, add a splash of olive oil, cumin and toss to combine.  Bake 40 minutes or until fork tender.

acornsquashTo prepare the beets, make a pouch out of tin foil and leave an opening to place beets in.  You can also used a dish with a lid but I like using the tin foil pouch as there’s no mess to clean up.  Use a different pouch for lighter colored beets otherwise the juice from the darker ones will bleed into the lighter ones.  Add a splash of olive oil and roll up the pouch.  Place pouch on a cookie sheet and bake 40 minutes or until soft at 400f.  Remove and allow to cool enough to peel the skin – the skin can be easily slipped off with your fingers.

Arrange leaves on a platter followed by squash and beets.  Sprinkle over the salad with pomegranate seeds.  Add a splash of extra-virgin olive oil and season to taste.

The Culinary Chase’s Note:  Serve this with the veggies still warm or room temperature.  Enjoy!

 

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Yorkshire Pudding

By on May 6, 2013 in appetizer, dinner, roast beef, Yorkshire pudding

yorkshire puddingOur Sundays typically consist of a quick breakfast, chat on skype with John’s sister and mom in England and then off to church.  I’m usually thinking about what to serve for dinner when all of this is going on and I have to thank Angie, my sister in-law, as she was having roast beef and Yorkshire pudding for her dinner.  After John ended the skype chat he said that sounded like a good idea.

Yorkshire is a county in northern England and the first recorded evidence of Yorkshire pudding came from a recipe for ‘A Dripping Pudding’ published in The Whole Duty of a Woman (1737).  The recipe is made from an egg, flour and milk and cooked in a large shallow tin containing a layer of very hot beef drippings (fat).  Individual puddings are not considered authentic.  To be proper, the pudding is cut into squares and served with gravy before the meat – to take the edge off any hunger pains.  I grew up with individual puddings and on a few occasions mom would serve it the authentic way.   But, for the culinary artist in me, I’ll make the individual puddings and take absolute pleasure watching them rise.

Makes 6
adapted from Jamie Oliver

3 eggs (room temperature)
115g flour
285ml milk
pinch of salt
olive oil (or beef drippings)
6 cup popover pan

Preheat oven to 450f.

batterWhisk the eggs, flour, salt, and milk together really well in a bowl to make your batter. Pour the batter into a jug, and let it sit for 30 minutes before you use it.  Place popover pan in oven for 5 minutes or until hot. Remove from oven and add 1 tablespoon of oil (or beef drippings) in each muffin hole. Place popover pan back into the oven and heat until oil is very hot (about 5 minutes). Open oven door, slide the tray half out, and carefully pour the batter into the muffin holes – make sure it’s evenly distributed.  Close the door and cook for 15 – 20 minutes without opening the oven door. Serve immediately.

popoverThe Culinary Chase’s Note: The secret to the perfect popover is a hot oven, batter at room temperature, the pan hot and with hot drippings or hot oil.  And, DO NOT open the oven door while they’re baking!  Enjoy

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Pistachio Purée and Fresh Mozzarella Pizza

By on May 2, 2013 in antipasto, dinner, easy to make, entertaining, party food, pizza, simple, snack

pistachio pizzaTandoori Naan bread is one of my favorite go-to flatbreads.  Not only is it perfect for mopping up the sauce from an Indian dish it’s just the right size for personal pizzas.  This pistachio purée has a buttery, rich flavor and might seem odd to spread on a as a pizza base, but let me tell you, it was delicious!  Pistachios have been around for centuries and pistachio trees were said to have been in the Hanging Gardens of Babylon (700BC).  Pistachios are nutritionally beneficial and should be included in your diet.  They’re good for heart health, eye health, immune system, and skin health.  For more details, click here.  The best part of this dish – dinner in 20 minutes!

Serves 4 to 6 people
pistachio purée adapted from Saveur

Tandoori naan bread
fresh mozzarella
basil leaves, torn
button mushrooms, sliced and sautéed
olive oil, for drizzling

Pistachio Purée -
1½ cups shelled pistachios
1 tablespoon grated Parmesan
½ cup olive oil, plus more to taste
3 tablespoons fresh lemon juice
salt, to taste

naan pizzaPurée pistachios, Parmesan, oil, lemon juice, salt, and ¼ cup water in a food processor until smooth.  Spread the purée on the naan bread, followed by mushroom slices, basil leaves and topped with fresh mozzarella.  Drizzle olive oil over cheese and broil in the oven until cheese has melted.

basilThe Culinary Chase’s Note: Pulse the pistachios first in the food processor before adding the rest of the ingredients.  You may need to add more juice or water depending on the consistency you desire.  Enjoy!

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Radish, Carrot & Edamame Stir-Fry

By on April 29, 2013 in Asian, dinner, easy to make, simple, stir-fry

radish & edamameA stir-fry is a perfect excuse to use up odds and ends in the refrigerator.  I’ve had some carrots laying in the bottom crisper for what seems like a long time and wanted to use them before they reached their expiry date – you know they are near the end when the carrots start to grow whiskers!  I saw this recipe for a stir-fry using an interesting combination of ingredients and felt this is what was needed to rescue the carrots.  Edamame (pronounced eh-dah-MAH-may) is the name for boiled green soybeans.  Boil the edamame in water, drain, salt and serve…plain and simple.  And as for health benefits, this star legume shines!  Rich in vitamin C and B, a great source of fiber along with a natural source of anti-oxidants and protein-rich.  We first got hooked on the green soybean when we lived in Bangkok.  I made a grilled asparagus salad with the green soybeans and loved it.  It’s great dressed up with other ingredients or on its own.

Serves 4 (as a side)
adapted from Fine Cooking

2 tablespoons mirin (Japanese rice cooking wine)
1 tablespoon reduced-sodium soy sauce
1 tablespoon peanut oil
5 medium carrots , peeled, halved lengthwise, and cut on the diagonal into 1/4-inch slices
3/4 lb. radishes (about 2 bunches), trimmed and sliced crosswise into 1/4-inch-thick rounds
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
2/3 cup shelled edamame (thawed, if using frozen)
1 teaspoon  toasted sesame seeds (optional)

In a small bowl, combine the mirin and soy sauce.

radishedamame2Heat a 14-inch wok (or a 12-inch heavy-duty skillet) over high heat. Swirl in the oil. Add the carrots and radishes and stir-fry until the edges begin to brown, 5 to 7 minutes. Add garlic and ginger, and continue to stir-fry until the vegetables are crisp-tender, about 2 minutes more. Add the edamame and soy sauce mixture and stir-fry until just heated through, about 1 minute. Stir in the sesame seeds and serve.

The Culinary Chase’s Note:  Cut the veggies similar in size so that they cook at the same time. This stir-fry is super easy to make and so nutritious!  Enjoy!

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