P is for Paella

Ever heard that rule about eating shellfish?  Some people say that it's best to eat clams, mussels, scallops, and oysters in months spelled with the letter R.  Basically, don't eat filter feeders during the warmest summer months.  Why is it better to order a dozen blue points in January rather than in June?  What happens to clams in July?  Why can't I serve steamed mussels in August?  I'd heard this rule before and Peter and I have generally followed it when it comes to buying oysters on the half shell, but I never understood why summer was a bad time for shellfish.  Until today.

I did a bit of online research and learned that filter feeders can become toxic to humans during summer months if they are harvested from areas affected by algal blooms.  Warm coastal waters overcome with algae are sometimes called "red tide" because the water turns a reddish brown color.  Harmful toxins build up in filter feeders and can be poisonous to humans and animals if eaten.  Most shellfish you would get from a fishmonger has been tested for harmful toxins, so it should be safe to eat them year round.  However, if you like to rake for oysters on your summer vacation, watch out for local warnings and beach closures due to algal blooms.

It being January, a month with an R, I decided to add paella to my menu this week.  I was craving a culinary challenge and I wanted to try using a few new ingredients: poblanos and saffron.  I've watched many episodes of Mexican Made Easy on which Marcela Valladolid prepares dishes with poblanos, but I've never attempted a recipe with them in my kitchen.  It was time!  I received a vial of saffron threads in my stocking this year, along with white truffle oil and vanilla beans, so I have been anxious to use some of my epicurean gifts.  Thank you, Santa...er...Peter!      

I found this paella recipe easy to follow and relatively simple.  The toughest part is just waiting for the rice to cook and the clams to open up!  Peter helped me soak the clams in cool salty water so they'd expel sand or debris and that part isn't mentioned in the recipe, but I'd recommend it.  I don't have a snazzy paella pan, but I think my Analon skillet worked nicely.  Perhaps I'll ask Santa for that gift next year, but for for my next paella attempt, I'll probably try one of my cast iron dishes.  I was surprised how much moisture accumulated in the pan after I added the corn, tomatoes, and clams; I'd say the last few minutes on the stove top are crucial for evaporating much of the cooking liquid.  Be patient!  While you're waiting (and not stirring!), busy yourself by preparing crusty bread and a salad to accompany this wonderful dinner.
                      

Paella with Poblanos, Corn, and Clams
adapted from Cooking Light magazine

• 2 Tbsp. olive oil
• 2 c. chopped onion
• 3 garlic cloves, minced
• 2 poblano chiles, seeded and chopped
• 1 1/4 tsp. kosher salt, divided
• 1/2 tsp. black pepper, divided
• 3/4 c. uncooked short-grain brown rice 
• 1/4 tsp. saffron threads, crushed
• 2 c. water
• 1/8 tsp. ground red pepper
• 1 1/2 c. corn kernels
• 1 c. halved cherry tomatoes 
• 2 lbs. littleneck clams
• chopped fresh flat-leaf parsley
• lemon wedges
• 
  
• Preheat oven to 450°.  Heat oil in a 12-inch ovenproof skillet over medium-high heat. Add onion, garlic, poblanos, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; sauté 3 minutes. Add rice and saffron. Cook 2 minutes; stir constantly. Add 2 cups water, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper; bring to a boil.  Bake at 450° for 50 minutes or until rice is done. Stir in corn and tomatoes. Nestle clams into rice mixture. Bake at 450° for 12 minutes or until shells open, and discard unopened shells.  Return the pan to medium-high heat, and cook without stirring 10 minutes or until liquid evaporates and rice browns. (It should smell toasty but not burned.) Top with parsley and serve with lemon wedges if you'd like.

A is for Avocado Corn Chowder

When the weather is cold and damp, there is nothing more comforting than a warm bowl of soup.  When the weather is hotter than ever in the throes of summer and the air is thick with humidity, the best kinds of dinners are cool and refreshing.  We've had a humbling heat wave here on the east coast and temperatures in Charlottesville have reached 100 degrees.  When summer rears its ugly head, I'm thankful for swimming pools, air conditioning, shady trees, frosty drinks, and cold soups.  Oh, thank heaven for cold soups!  Gazpacho, pea soup, cucumber soup- you are glorious in July!

Today I'll share with you a new cold soup I've fallen in love with.  This recipe uses produce you can get locally like bell pepper, corn, and green onion.  This soup also features the ever-wonderful, fresh, spring green, and richly creamy avocado.  I mixed this soup up and let it chill in the fridge while I cooked a few seasoned chicken breasts on the Griddler.  It's an awesome indoor grilling tool, especially if you don't have time to fire up a gas grill, wait for charcoal to heat up...or if you simply don't have a grill.  Like me!

I served this cold soup alongside a giant zucchini caprese sandwich with gooey, melted mozzarella and marbled heirloom tomatoes from our farm box.  I don't pat my own back too often, but this meal was fantastic.  I'll go ahead and say I hit it out of the park.  It was just right for an overwhelmingly hot summer night and hopefully you'll enjoy this menu as well.

Avocado Corn Chowder with Grilled Chicken
adapted from Cooking Light August 2011

3 ripe avocados
1 1/2 c. water
1/4 c. fresh orange juice
1 tsp. honey
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3 boneless chicken breasts
1 tsp. olive oil or canola oil
1 tsp. chili-lime seasoning
1 small garlic clove, cut in half
1 1/2 c. fresh corn kernels (3-4 ears)
1 red bell pepper, diced finely
1/3 c. green onions, chopped
1/4 c. fresh cilantro, chopped
lime wedges

Peel and coarsely chop 2 1/2 avocados and place in a blender.  Add water, orange juice, honey, 1 tsp. salt,  and1/2 tsp. black pepper.  Blend until smooth.  Place in fridge or freezer to chill while the chicken cooks.

Heat a grill or a grill pan to medium-high heat.  Brush chicken breasts with oil (olive, canola, or vegetable) and sprinkle with a bit of salt, pepper, and chili-lime seasoning.  Place chicken in grill pan and cook 4 minutes on each side or until done.  After you remove the chicken from the pan, rub the warm meat with the cut sides of garlic halves.  Let the chicken stand about 10 minutes until cool and cut into bite-sized pieces or shred.

Cut the corn kernels off the cob and dice the bell pepper and onions.  Finely chop the cilantro.  Stir the corn, pepper, onions, and cilantro into the chilled avocado puree.  Peel and slice the remaining 1/2 avocado to use as garnish.  Spoon chowder into bowls and top with chicken, sliced avocado, and a lime wedge.

Grilled Zucchini Caprese Sandwiches
adapted from Cooking Light August 2011

1 large zucchini, trimmed and cut lengthwise into slices
olive oil
1 garlic clove, minced
2 tsp. balsamic vinegar
salt and pepper to taste
1 large loaf of crusty artisan bread (like boule)
8-12 large basil leaves or 1/4 c. boxwood basil
1 large tomato, thinly sliced
1 ball of fresh mozzarella cheese, thinly sliced

Heat a large grill pan over medium-high heat.  Place zucchini in a shallow dish and add olive oil, garlic, salt and pepper.  Toss to coat.  Arrange the zucchini slices on the grill pan and cook about 2 minutes on each side or until grill marks appear.  Return the zucchini to the shallow dish and drizzle with balsamic vinegar.

Cut the loaf of bread lengthwise to create a top and bottom.  Brush the bottom half and the top of the bread with olive oil.  Layer evenly inside: zucchini, basil, tomatoes, and mozzarella.  Heat the sandwich in the grill pan (or Griddler!) until warm and the mozzarella melts.  Use a sharp knife to cut the large sandwich into triangle-shaped servings.  This recipe serves about 4.          

                

C is for Chicken Salsa Bake

I'm not a casserole queen, but sometimes I need an all-in-one dish meal like "salsa chicken."  Chicken smothered in chunky salsa, beans, cheese, and tortilla chips...can you object?  In college Peter and I regularly made all-in-one dishes like creamy chicken, chicken divan, or chicken broccoli and rice.  It was a great, cheap option when we were feeding a pack of hungry undergraduate wolves boys in his apartment, but now that it's just the two of us, I stray away from condensed soup and rice meals in favor of healthier ingredients.  This one slipped through the cracks because I'm a sucker for Mexican flavors.  I never think casseroles look very good on your plate, but they sure taste good and they're nice to take to school as leftovers for my lunch.  A hot lunch is a nice break from my ordinary turkey sandwich.              

This recipe came from the magazine Every Day with Rachael Ray, and in general I'm not a Rachael Ray fan.  She doesn't offend me, but I tire of the 30-minute meal mantra and most of her recipes don't make it into my my keep file.  This one did.

I used shredded meat from a rotisserie chicken, but you could certainly cook a few pounds of boneless chicken breasts and cut up the meat to use in this dish.  I added jalapeno, corn, garlic, and cilantro.  I lessened the amount of sour cream and cheese.  You could certainly use fewer tortilla chips; just use thin layers and only crush a cup at a time to see how far it can go.  Rachael Ray didn't cook the onion before adding it to the casserole, and I think this is a mistake.  The onions lose their potency when cooked in a skillet first with a touch of oil and it's worth the time.  An overly oniony casserole doesn't go over well with anyone.  If you wanted to make this a vegetarian dish, omit the chicken and use two extra cans of beans.  I'd suggest black beans or pinto beans.

  

Chicken Salsa Bake
adapted from Rachael Ray

1 onion, finely chopped

1/2 c. corn kernels 

1 tsp. minced garlic

1/2 jalapeno pepper, diced
2 lbs. shredded chicken
2 16 oz. jars salsa (try salsa verde or your favorite variety)
1 15 oz. can kidney beans, rinsed and drained
1/2 c. sour cream
3 c. crushed tortilla chips
1 1/2 c. shredded Mexican-style cheese
cilantro for garnish

Preheat the oven to 375 F.  In a large skillet, heat a tsp. of oil.  Add the onion until it becomes transparent.  Toss the corn, garlic, and jalapeno into the skillet for a couple minutes to gently brown on medium heat.  In a large bowl, shred your chicken meat and add salsa, kidney beans, and the onion corn mixture.  Gently stir in the sour cream.  Spray a 9x13" baking dish with nonstick spray and scatter a layer of tortilla chips on the bottom.  Top with half of the chicken mixture and a layer of cheese.  Repeat the layers and then top with some chips and cheese.  Bake for about 30 minutes, watching that the cheese doesn't burn.  Enjoy!

P is for Pasta

Pasta is one of those things we take for granted.  No matter the shape or color, it's generally inexpensive and very easy to prepare.  Pasta is incredibly versatile and we use it all the time at our house: spaghetti with meat sauce, macaroni and cheese, fettucini Alfredo with shrimp, pasta salad for a picnic, spicy sesame noodles with peppers, baked penne, spinach lasagna, ravioli with butternut squash sauce...the list goes on and on!  We love carbs around here.            

But where does pasta come from?  How is it made?  What is a pasta tree? Why am I able to store it in my pantry for so long? And how do they make rotini so curly?!

I first began my pasta-making adventure when I received a pasta maker for my birthday from my siblings-in-law, Jeff and Lindsay.  They know about my love of cooking and they've been making pasta for a long time.  Lindsay made us a delicious mushroom ravioli once using her handy pasta cranker and a ravioli press.  I looked on, impressed and intimidated.  Why go to so much trouble to make pasta when it's so cheap at the store?

Well, I'll tell you.  It's delicious when you buy it at the grocery store and it's even more so when you make it fresh.

The process is involved.  First you make the dough and let it rest.  Then you roll out the dough using a pasta roller to make long, thin sheets that gradually dry to a leathery texture.  Next you cut the long sheets of pasta into whatever size you prefer (spaghetti, fettucini, etc.).  Lastly, you boil the pasta for about 90 seconds and serve it or store it.  Sadly, freshly-made pasta will not last for eternity in your pantry and you'll have to find ways of serving it within a week or freezing it.  In my research, I found that a lot of folks toss the cut and cooked pasta with a little corn starch and freeze it in big zipper bags until they're ready to serve it.  Then at meal time, you can boil it for like 1 minute instead of 6-8 minutes since it's already cooked.  I have yet to try the freezer method, so I'll report back.        

If you have hours to spare and you enjoy a new kitchen adventure from time to time, do this.  If you're still learning how to poach an egg and roast a chicken, click on another blog entry to read. The list of ingredients should not intimidate, but the procedure is tricky and time-consuming.  Fear not, but this one classifies as advanced.  

Fresh Pasta Sheets
from Gourmet magazine, January 2006

3 c. unbleached all-purpose flour, plus additional for dusting
4 large eggs
1 tsp. salt
2-3 Tbsp. water
A pasta machine

Evidently you can blend your flour, eggs, salt, and water in a food processor until it begins to form a ball.  You're supposed to add more water gradually if the dough is too dry and stop when it is firm and not sticky.  Process the dough for about 15 seconds more to knead it and then transfer it to a floured surface to let it rest.  Cover the dough with an inverted bowl for about 1 hour so the gluten can relax and rolling will be easier.  Note: I didn't use the food processor technique because Peter and I recently exchanged our Kitchenaid food processor for a Cuisinart product instead and we were waiting for the shipment of our new appliance.  The next time I make pasta, I will use the food processor because the by-hand method was pretty much a counter-top disaster.


To make your pasta dough by hand, mound the flour on a work surface (wooden, if you have it!) and make a well in the center.  Add eggs, salt, and 2 Tbsp. of water to the well.  With a fork, gently beat the eggs and water until combined.  Gradually stir in enough flour to form a paste, pulling in flour closest to the egg mixture.  Be careful not to make an opening in the outer wall of the well because you don't want your liquid mixture to spill out on the counter.  (I made this mistake, but I was too busy recovering from the leak to photograph the incident.)  Knead the remaining flour into the mixture with your hands to form a dough, adding more water gradually if it is too dry.  Knead the dough until it is smooth and elastic, about 8-10 minutes.  Cover the dough with an inverted bowl on your counter and let it rest for about an hour.

To roll the pasta, divide your dough into 8 equally-sized pieces.  Flatten each piece into a rectangle and cover the remaining pasta pieces while you work with one at a time to flatten it.  You do not want them to dry out.  Lightly dust 1 rectangle with flour and feed it through the rollers of your pasta machine.  On my Kitchenaid mixer attachment, I set it to 1 (the thickest setting) first and took it through several times to make long, even rectangles.  The mixer speed was set on the lowest speed and I thought that was as fast as I would really want to work.  I ran each pasta sheet through on setting 1 about 5-8 times, sometimes folding it in half length-wise to avoid getting sheets that were excessively wide.  Turn the dial to the next narrower setting and fee the dough through the rollers without folding.  Continue to feed the dough through each level once without folding until you reach your desired thickness.  I took most of my pasta to level 7 (8 is the smallest), but if I were to do it again, I'd stop at 5 or 6 because my pasta turned out more like angel hair than I intended.  Don't skip levels of rolling because the pasta will crumble out into your hand instead of sticking together and thinning out.  Your pasta sheets should end up being about 3 feet long and roughly 4 inches wide.  Cut the sheets shorter if you like and lay them on a lightly floured surface to dry while you roll the remaining rectangles.  You can also lightly dust them with flour and hang them over the backs of chairs, a broomstick, a pasta tree, or a drying rack.  When your pasta sheets are leathery but still pliable, it's time to cut them.

Fold it lengthwise a few times while you roll it through on level 1
to make a nice, even rectangular shape.  

If you skip any levels during the rolling process, the dough may
crumble out into your hand instead of stretching out and thinning.  Go in
order 1-2-3-4-5-6 etc. until you've reached the desired thickness.

To cut the pasta, I changed the attachment on the mixer from the rollers to the cutting tool.  I carefully led each pasta sheet through the cutter and the pieces of spaghetti fell out into a bowl I had placed underneath.  I should've cut the pasta into 1 foot lengths beforehand because I ended up with some majorly long spaghetti strands and they were hard to twirl and control on a fork, knife, spoon, pasta scoop, or anything!

To cook the pasta, I tossed the freshly cut spaghetti into a pot of salty, boiling water for about 3 minutes.  This was too long.  If you make fresh pasta and it's thin, it only needs about 90 seconds.  Watch the pot! Stir the pasta so that it doesn't form a large blob because the cut dough is stickier than dried pasta.  You can test the doneness of the spaghetti by pulling a single noodle out and tasting it or just using the side of a fork to cut a noodle against the side of the pot.  If it takes some pressure, it's probably al dente.  If it cuts pretty easily, it's "well done."

With my first batch of homemade pasta, Cynthia made a tomato sauce with herbs from my patio, diced peppers, garlic, onions, and crumbled bacon.  It was fresh and delicious!        

 

A is for Appetizers

I believe some desserts and dishes should be left alone in their full-fat glory.  I'm thinking about treats like homemade ice cream, creme brulée, brownies, or a meal like fried chicken or macaroni and cheese.  These splurges show up on my menus rarely and usually just for a special occasion.  In my opinion, they're so much better when made with real cream, real sugar, butter, etc. that the low-fat-diet-friendly versions just aren't worth the time and effort.  They aren't delicious.  They just make you think about how much better the "real thing" is!  

Ellie Krieger, one of my favorite Food Network stars, classifies foods as either "usually"(like most vegetables, fruits, and lean meats), "sometimes" (like breads, dairy products, grains, and starches), or "rarely" (like fried foods, baked goods, and other sweets).  I like this way of sorting and cataloging because her strategy doesn't eliminate or ban any foods; she's just helping us realize that some foods can be eaten regularly and even in great quantities, while other foods should be treated like a special event that only comes around once in a while.    

In spite of my feelings about a few sinfully decadent sweets and unhealthy treats, I also enjoy finding ways to lighten up recipes.  I try to adjust things to move a food from the "rarely" category to "sometimes."  I read America's Test Kitchen, Cooking Light magazine, Skinny Taste, and cookbooks like Cook Yourself Thin to get ideas for lightening up dishes.  I've tried quite a few Hungry Girl recipes, but none have turned out very well for me, so I'd recommend the other resources if you're interested in adding more "sometimes" and "usually" foods to your plate.  

When I'm making changes to a recipe, if I can't swap out an unhealthy ingredient for something more beneficial, I'll try using less than a recipe calls for.  This strategy usually works for a casserole, a meat course, a vegetable side, or a salad, but I'd caution against altering a baking recipe too much.  Cakes, cookies, muffins, and breads are much more sensitive to ingredient ratios, temperatures, fat content, and the texture of the ingredients.  Just make those cookies and cakes the way the recipe calls for and savor a smaller serving.

Today I want to share two incredibly simple appetizers that you can serve this spring or summer and they're sure to be a hit.  Both recipes include a "usually" food (fresh, raw veggies) and a "sometimes" food (cheese).  Enjoy these snacks without guilt!
 

Stuffed Radishes
from Linda Strup

2 bunches of radishes
2-4 Tbsp. cream cheese
1/4 c. raw shelled sunflower seeds


Clean the radishes and cut a flat surface on each end so that they will stand upright.  Use a spoon to gently top each radish with a small amount of cream cheese or neufchatel.  In a 350 oven, toast shelled sunflower seeds on a cookie sheet until fragrant and golden (about 5 minutes).  Roll the cheese-topped end of each radish in sunflower seeds so they stick.  Serve immediately for best results.

Caprese Skewers
by Rachel

Cherry tomatoes
1 hothouse cucumber
mini fresh mozzarella balls
1/4 c. olive oil
1 Tbsp. balsamic vinegar
1/2 tsp. minced garlic
1/2 tsp. kosher salt
1/2 tsp. black pepper
1 Tbsp. finely chopped fresh basil

Use a vegetable peeler to scrape stripes along the sides of the cucumber.  Cut into wedges or cubes.  Skewer cherry tomatoes, cucumber, and mozzarella in a pattern onto small skewers (I cut my long skewers in half).  Mix the olive oil, vinegar, garlic, salt, and pepper in a small bowl and drizzle over the skewers just before serving.  Sprinkle with finely chopped basil.