It's in the Stars

Do you fancy chilies, ginger, horseradish, or mustard?  Or maybe you have a fondness for lavender, aniseed, or caraway?  So...what's your sign?  I'm not trying to pick you up with a cheesy line, but I might guess that if you love spicy foods you could be an Aries; and if you sometimes start your mornings with a taste of anise in your espresso, you might be a Virgo (and also Italian!). 

I'm kind of a sucker for astrology.  Every morning I read my horoscope.  The cookbook, A Taste of Astrology, by Lucy Ash is my pick for #tbt.  From 1988, this book breaks down each astrological sign in typical ways (ruling planet, elements, characteristics, et al), but also includes the flora, herbs, spices, and cell salts for each sign.  Ash also writes about the sign from the perspective of the kind of cook and the kind of dinner guest you could be.  Of course, it wouldn't be a cookbook without recipes, so you'll find recipes for sides, appetizers, main courses, and desserts.  

With the upcoming birthday weighing on my thoughts, I dug right into the Taurus chapter looking for something to try.  I wasn't feeling the urge to do anything complicated or time consuming, so I decided to try the Baked Spinach Creams.  I even made it twice, since I wasn't entirely pleased with the first try and figured I shouldn't cut too many corners and stick more to the original.  

Not that the first attempt was bad, because it wasn't, but I thought it could be a great little dish if I didn't tweak too much.  What I learned from the first dish to the second--the right amount of cream is really, really important--and don't skip the pureeing part.  You can skip the croutons if you decide that garlic toasted sourdough rounds spread with nduja before being topped with baked spinach cream makes half of an awesome dinner, though.    

Baked Spinach Creams

Adapted from 'A Taste of Astrology: The Cookbook'

Serves 2

6 oz frozen chopped spinach

2 tbsp butter

1 tbsp olive oil

2 cloves garlic, one minced, one peeled and whole

5 fl oz heavy cream

2 tbsp Parmesan, grated

6-8 rounds of sourdough from a batard, thinly sliced

salt

cayenne 

Pre-heat oven to 300 degrees,  In a medium saucepan, add frozen spinach and a pinch of salt, with enough water to cook spinach through, about 5-7 minutes.  Drain water from spinach and saute with a tablespoon of the butter and the minced garlic.  In a small skillet or frying pan, heat the olive oil and rub each side of the bread with the whole garlic clove.  Toast both sides of each slice to preference and set aside.

Add heavy cream to sauteed spinach and mix well.  Puree in a food processor until spinach breaks down.  In a small baking dish, or two ramekins, pour spinach puree into dish, topping with grated Parmesan, the remaining butter, and a healthy pinch of cayenne.  Bake for 10-15 minutes, until cheese melts slightly and spinach bubbles.

Spread on rounds and serve hot.  

Note:  If you don't want to serve it on toasted bread rounds, you can make croutons with the bread of your choice, about 1/3 cup worth, add them to the pureed spinach and bake it all together.  

Meatless Monday

Okay...so I just did a little research.  Thank you, Google.  Thank you, Internet.  Did you know the Meatless Monday trend started 11 years ago!?!  I had no idea.  I think I only became aware of it a couple of years ago.  I have tried many, many times to do my part for this trend? tradition? (can you still call it a trend 11 years after its inception?  Does anyone know the rules to this?), but all too often absentmindedly end up having meat at some point on a Monday and think...oh, well...let's try again next week.

Today was one of those days where my eating habits are outright odd.  Sometimes when I'm home all day, I'll either graze for hours, or I won't eat much and what I do eat doesn't even really qualify as a proper meal.  Case in point...'breakfast' was a big taste of almond-peanut butter that I had just made.   The jar I use to store my peanut butter in was too small for the amount made and I didn't want to use a second jar.  I half considered toasting bread to have with my peanut butter, but I really didn't want to bring out the toaster, so there I was, spatula in hand, scooping almond butter out of the food processor bowl.  Lunch, a couple of hours later, was an avocado, sprinkled with a little sea salt and sumac, smeared on a couple of tostadas.  I guess from afar that might look like a meal, but it really wasn't.

So when the 5 o'clock hour came around I gave some serious thought to dinner and wanting to really have something more substantial than a spatula-full of almond butter.  Thinking back over the course of the day and realizing that I hadn't eaten meat, it was a prime opportunity to give this Meatless Monday a conscious effort.  A quick once-over of the contents in the fridge led to this.  I love mushrooms sauted slowly over a low flame, it draws out the earthiness and meatiness.  You can use any mushrooms you like, I tend to stick with white mushrooms (boring, I know).

Spinach and Mushroom with Short Grain Brown Rice
Makes enough for 2

1 cup short grain brown rice

3 cups water

sea salt

1/4 cup green onions, minced

4 cloves garlic, minced

2 tbsp olive oil

1 tablespoon butter

3-4 cups spinach, fresh, chopped

6 white mushrooms, cleaned and sliced

1/4 cup grated Asiago (or Parmesan cheese)
1 tbsp red pepper oil (optional)

Rinse the rice to remove any dirt or debris and in a large saucepan, add one cup of rice to 3 cups of water, and a pinch of salt.  Bring to a low boil, then turn heat to a simmer and cook rice until done (about 20 minutes).  Keep rice covered and fluff when ready.

In a skillet over medium heat, warm olive oil and butter until melted, then add green onions and garlic, sauteeing until garlic softens.  Add the mushrooms, slightly lowering heat, and cook until softened, about 10-12 minutes.  Add the spinach, stirring quickly, until wilted.

Plate the rice, topping with the mushrooms and spinach.  Drizzle with red pepper oil (or red pepper flakes) and shredded Asiago or Parmesan cheese.

The Right Place, at the Right Time

Earlier this month, my friend, Tim, flew out to Los Angeles from Philadelphia for a couple of days to visit.  We had a great visit.  Lots of fun, lots of driving around, and lots of food.  Strangely enough...I didn't cook for us once.  If his trip had been a day or so longer, I probably would have.  But for now, it will have to wait until his next trip here.  And there will be one!

As I said, there was a lot of food involved.  Nothing fancy, nothing expensive...but fun and good.  In fact, I think there will be a blog post about our adventures in Los Angeles coming up, so I'm not going to say too much here.  For a tease though...I will say that we had an impromptu visit to a little of the San Gabriel Valley...which is how I ended up making Ricotta and Fava Bean Manicotti.

 Finding yourself in the right place at the right time leads to good things...and sometimes good food.  We were driving down Valley Blvd in San Gabriel when I realized that I missed the turn I wanted to take, so I was going to drive a little further and turn around.   It was only a few blocks up when I see to my left Claro's Italian Market.   This required an immediate stop.   I should have a bumper sticker that reads, 'Will brake for Italian markets.'  Because I will...and we did.  Even though I've got an Italian market right down the street from me...another over in Glendale, and unlimited online sources for Italian goodies, I will always stop at a new market.  Always.

I didn't buy too much.  A nice hunk of ricotta salata, taralli (the kind I haven't had in years!), and pasta.  But not any pasta...but penne.  GIANT penne.  Penne disguising itself as manicotti-size shells.  I had to have them.  And so inexpensive.  Just over a pound for a less than $2.00.  And you know how much I love finding a bargain.

I wasn't quite sure what I was going to do with my Giant Penne at first.  It took a day or so before I thought about the Fava Bean Smash I had made the week earlier, my thoughts also going to the ricotta  that was sitting in the fridge...and there you have it.  I figured the smashed beans and ricotta could easily be piped with a pastry bag into those shells.  I had to try.

A note on the sauce:  I made a no-fuss, quick tomato sauce for this.  Essentially sauteing a couple large handfuls of grape tomatoes with some onion and garlic, until the tomatoes pop.  Do what feels right for you.  Whether you use fresh tomatoes or have a can of San Marzano tomatoes in the pantry, keep it fresh and easy.

Fava and Ricotta Manicotti
Makes 6

1/2 cup Fava beans, shelled and blanched
1 cup ricotta cheese
6 Manicotti shells
1/2 tsp lemon zest
1/4 teaspoon black pepper
1 garlic clove, minced
1/4 med onion, sliced thin
2 cups cherry or grape tomatoes, halved
1 tablespoon fresh basil, slivered
2 tablespoons olive oil
1/4 cup Parmesan cheese, grated
1/4 cup Mozzarella, shredded
salt, to taste

Set a large saucepan of water to boil for the pasta.  Cook the shells a couple of minutes shy of al dente as they'll finish cooking in the oven.  Drain immediately and cover.

Pre-heat the oven to 350 degrees.  In a large skillet, heat 1 tablespoon of olive oil over medium heat.  Add the onions and garlic, and saute until the onions begin to turn clear.  Add the tomatoes and saute, letting the tomatoes soften and pop.  I am not opposed to you adding a little wine here.  It won't hurt.  Turn the heat to low and let the tomatoes reduce, stirring occasionally.  Cook until it's to your liking, adding the basil near the end.  

After you've blanched the Fava beans, smash with the back of a fork until they form a paste, adding a few drops of olive oil as needed to hasten the process.   In a separate bowl, add the ricotta, black pepper, a pinch of salt, and lemon zest.  Mix to combine, then add the Fava bean smash and stir to incorporate all the ingredients.

Put the ricotta and Fava mix into a pastry bag outfitted with a large plain tip.  You could also use a large Ziploc bag with the corner cut off.  I found the easiest way to fill the shells is to fill each shell half-way, then flip the shell and fill from the other end.  That way, you're not trying to squeeze the filling all the way to the other end.  In a small casserole dish (about 1 1/2 quart size), spoon a layer of your sauce on the bottom, then layer the filled pasta shells.  Sprinkle a little of the Parmesan and Mozzarella, then more sauce, and the next layer of Manicotti shells, sauce, and cheese.  Cover with foil and bake for 20 minutes.  Remove the foil, then bake for an additional 5 minutes.  Let the dish rest for 5 minutes before serving.  

Winter Break

It's cold outside.  In fact, for the past week or so, it's been damn cold for Los Angeles.  I know it's January and the middle of Winter, but in Southern California that usually means some rain and highs in the 70's, maybe 60's.  But it's cold...and I mean, 'bring in your tender plants, frost advisory in the San Fernando Valley, 34 degrees at 7 a.m.' cold.  Unusual.  Strange. Downright weird.  I had to break out the leather jacket, sweaters, and thermal shirts.  The heat has been running every night.

Now, in weather like this, you want foods that speak of warmth and comfort.  Soups, meatloaf, mashed potatoes, a cup of hot chocolate as you're sitting on your couch wrapped in blankets, bundled up and cozy.  How about a salad?  Not the first thing you think of eating when it's cold outside.  I, myself, am guilty of not eating much salad once there's a chill in the air and the Season of Gluttony begins (roughly the time between Thanksgiving to New Year's).  Cookies, wine, cookies, pasta, cookies, cheese, candy, bourbon, bread, and cookies is more like the list of what I consume during the holidays.  There may be a vegetable thrown in there for good measure.  But the holidays are over, it's time to stop the over-indulging, and maybe you've promised yourself to pay more attention to what you're eating and get yourself back to the gym.  Yes, yes, yes, and yes.

A salad on a cold afternoon is much more appealing when it's topped with a warm vinaigrette.  I also added a heap of beans and thick shavings of Parmesan cheese.  The vinaigrette is an easy to whip together recipe from the Food52 site and while it's not advertised as a warm dressing, it's delicious warm with the Dijon mustard and Worcestershire in it.  Add whatever beans you like to this.  I made a white and red beans mix the day before, just because I have so much in the pantry and want to use them more frequently.  They ended up in a bean and vegetable soup, beans and rice, and this salad.  I was lucky enough to gather arugula and curly green lettuce from my window box before the cold nights got to them.  The parsley has held up, thankfully.

January Salad with Warm Vinaigrette

1 cup spinach greens
1 cup lettuce
1/2 cup arugula
1/4 cup fresh parsley
3/4 cup beans, cooked
2 Roma tomatoes, seeded and chopped
6 Kalamata olives, pitted and chopped
Shaved Parmesan
salt and pepper to taste
1/4 cup Salad Dressing (from Food52)

Mix all your ingredients in a bowl.  Heat 1/4 cup of vinaigrette over low heat for 5 minutes.  Add shaved Parmesan and drizzle with dressing.  Salt and pepper to taste.

Out of Sorts...

...I know, I know...it's been a few weeks since I posted. Here we are nearing the end of yet another holiday season and soon we'll be saying 'hello' to a new year. Another Christmas season and I wasn't in much of a holiday mood. The past few months of not having a job, coupled with the holidays, just kept me in a down mood. Some days, very down. I did end up finding a full time job (albeit, temporary) and a part-time job (also temporary), both in retail. While I'm thankful for both, it's not alleviated the constant knot of worry and anxiety in my stomach, since both jobs pay close to only half of what I was making earlier this year. I listen to all the news reports about the country about to go over the fiscal cliff as I stand precipitously at the edge of my own, trying to scrape together the money to pay rent.

 It's made me think about the service industry, one of the fastest growing sectors and one of the poorest paid. Living on minimum wage or just above is not easy. Low pay, no benefits, and you're expected to put a smile on your face and sell, sell, sell. Someone said to me recently that working in retail is corrosive to the soul. Not a bad way to put it. For the sake of my soul...it's time to get out.

 Why am I sharing this? I tend to throw up a lot of smoke and mirrors around myself to keep how I feel and what I'm going through close to the breast. But ultimately, how I feel affects what I cook, how I cook, and even whether or not I cook. For the past couple of months, I've done very little cooking and baking. A lot of what I cooked I put in the 'baby food' category. It was a need for comfort food. Think mush...grits, polenta, rice...and that's if I decided to turn on the burners. There were a lot of sandwiches in there too. And there were a lot of days when eating was just an afterthought because I needed an energy intake. I did bake for the holidays, though not nearly as extensively as I have in the past. But it's my way of showing love and appreciation to my friends and family...and those brief times made me feel better.

 So today I pushed myself to start the break-out...out of my mood, my depression, my cloudy day, and my unfocused mind. I started small; I roasted a couple of eggplants the other day and made an eggplant and roasted red pepper dip, which led to making ricotta, then digging in the fridge and finding carrots and cauliflower, which became a roasted carrot soup. Pita bread became Parmesan-black pepper pita chips to go with the soup. Tonight I will make wine biscuits from the dough I made this morning. This is the most action my kitchen has seen since before Thanksgiving.

 Now it's up to me to keep the black clouds and cold at bay, with the warmth and glow from the oven. Let's bring 2012 to a close, welcome 2013 with open arms, and seek the opportunities a new year brings.

  Roasted Carrot Soup 

 1 lb carrots, peeled and cut into large chunks 
2 cups cauliflower florets 
1/2 medium onion, sliced 
2 tbsp olive oil 
4 cups chicken or vegetable stock 
1/4 cup heavy cream
 salt pepper 

 Pre-heat oven to 400 degrees. In a large casserole dish, toss carrots, onions, and cauliflower with olive oil. Sprinkle with a little kosher salt and pepper. Roast until tender, about 35-40 minutes. 

 Transfer vegetables to a stock pot and add the chicken stock. Heat until stock is simmering. Turn off heat and with an immersion blender or regular blender, puree vegetables. Add heavy cream and blend to incorporate. Salt to taste.

Bourbon Pecan Truffles

Cranberry Pecan Shortbread

Double Chocolate Marcona Almond Biscotti

Not Too Sweet

In deciding what to put in the Etsy shop (which can be found here if you'd like to check it out), I really wanted a mix of sweet and savoury items.  I want it to encompass more than just baked goods.  I made Pan de Higo a few days ago, it's 'curing' as I write and should be ready in a day or two.  Hmmm...I should go out and get some cheese so I can taste test.  Oh, the lengths I go to!

Let's talk savoury.  I'm talking beyond crackers...this is about biscotti.  Being Italian, I think it's part of my genetic make-up that I love the twice-baked cookie in all its many wondrous variations.  There is nothing wrong in having a couple with an after dinner espresso or vin santo.  In fact, I encourage such behavior.  But there is also nothing wrong with having savory biscotti as part of your antipasto platter or cheese plate.

Keeping with (recent) tradition, living on antipasti for days on end, I wanted something a little more substantial than pita chips or crostini.  A biscotti recipe is a very forgiving thing.  I've said it many times, I love a recipe that can be adapted to more than just its original incarnation.  It is the test of a great basic recipe if you can make changes by adding or subtracting and have a winner more times than not.  Think of it this way, thousands of Italian nonne can't be wrong.  I slice them thinner than sweet biscotti, making them more user-friendly when you have it topped with a white bean garlic dip or my current favorite, Sweet Tomato Marmalade (compote, jam, what-have-you).

The two current winners are Parmesan-Fennel and Sundried Tomato-Cracked Pepper.  I'm going to give a Gorgonzola biscotti a try and perhaps basil or oregano.  If they pass muster with the secret taste-testers, they'll go in the 'Win' column.

Sundried Tomato-Cracked Pepper Biscotti
(Adapted from a recipe on Epicurious)
Makes one loaf--about 24-30 biscotti


2 cups flour
2 tsp freshly ground pepper
1 tsp salt
1 tsp baking powder
1/4 tsp garlic powder
2 eggs
6 tbsp butter, cold, cubed
1/2 cup milk
1/2 cup sundried tomatoes, chopped roughly


Preheat oven to 350 degrees.  Combine flour, pepper, baking powder, garlic powder, and salt in a bowl.  Cut in butter with a pastry cutter or two butter knives until mixture resembles large crumbs.  In a small bowl, whisk together the milk and eggs.  Add slowly to dry mixture, incorporating liquid into dry.  Gradually add sundried tomatoes and mix until well combined.


Turn dough out onto a floured board and form into a log shape, about 4 inches wide and 12-14 inches long. Place on baking sheet and bake for 30 minutes.  When initial baking time is up, remove from oven and let sit for 10 minutes.  Turn heat down to 300 degrees.  Transfer log to cutting board and cut into slices, about 1/2 inch wide.  Lay biscotti back onto baking sheet and bake again for 40-45 minutes, until crispy.  Turn biscotti over half-way through second baking time.  Cool on rack when finished.


Sweet Tomato Marmalade
(Makes roughly one cup)


1 1/2 dry pints of cherry or grape tomatoes
4  cloves garlic, minced (optional)
1/4 cup brown sugar, dark or light
1/3 cup honey
1-2 tbsp balsamic vinegar
2 tbsp olive oil
salt and pepper


Wash, dry, and halve tomatoes.  In a deep skillet, over medium heat, warm olive oil.  Add tomatoes and garlic.  Lower heat and saute for 8-10 until tomatoes start to break down.  Add honey, brown sugar, balsamic vinegar, salt and pepper.  Keep heat low and let tomatoes reduce.  Stir frequently.  Let cook for about 20 minutes, until juices are syrupy.


If this lasts longer than an hour or two (there's a good chance it won't), store in refrigerator, but bring to room temperature before eating. 

At the start

A jar full of goodness

Parmesan-Fennel Biscotti with Sweet Tomato Marmalade

Sundried Tomato-Cracked Pepper Biscotti