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.

Summer Fresh

By this point, I think you know that when it's Summer, and temperatures are dancing the thermostat higher and higher, nearing the 100 degree mark, I like to make things to eat that don't require cooking.  Okay, maybe toasting bread for a sandwich, or a quick flip of a pita over an open flame to have with an antipasti platter, but no multi burners going, and certainly no oven turned on to roast a vegetable or bake a cake.

I make a version of this soup every Summer.  Based upon a recipe for Chilled Cucumber Soup from Real Simple, it is one of those repertoire items that is difficult not to turn to again and again.  It's easy, delicious, and can take a riff or two if you are so inclined.  I originally wrote about this soup a couple of years ago and shared my version.  Here I am again with the 2014 version.  Bigger.  Badder.  Faster.  Harder.  Or something like that.

Cucumber Spinach Chilled Soup
Serves 4 (as an appetizer)

3 Persian cucumbers, peeled and chopped
3 cups spinach, fresh
2 cloves  garlic, chopped
1/4 cup onions, chopped
3/4 cup plain yogurt
1/2 cup feta cheese, crumbled
1 cup water
1/2 tsp shichimi togarashi
pinch of salt

In a blender, add the cucumbers, spinach, garlic, onions, water, yogurt, and togarashi.  Puree until smooth.  Add the feta and blend for 15-20 seconds.  I like the feta incorporated just enough that you'll still have crumbles.  Season to taste.

Note:  If you don't have togarashi, you can leave it out or substitute with red pepper flakes or even chili powder.  Alternately, if you don't want a hint of spice, you can leave it out entirely.  If you're substituting frozen  chopped spinach, I would probably cut the amount down to 2 cups.  

Lingering

And here she comes...strolling back in after being AWOL for a little over a month...just like that.  ::Snap::  Just like that.  There isn't even a good excuse behind my absence.  I wasn't walking the streets of Rome or hiking through Denali National Park.  No, no, it was nothing like that.  It was just another one of those 'in a rut', 'no focus', 'all I want is a sandwich for dinner' and throw in a dollop of anxiety couple of weeks.

But here we are.  Halloween is four days away, which means that November is right around the corner.  Half-way down the next block is Thanksgiving, with the 'baking like crazy, drag out the box of decorations, and "holy crap, did you know there are only 26 shopping days this year between Thanksgiving and Christmas?!?!"' holiday season.  And it's barreling down the roadway like an 18-wheeler that's lost its brakes.

So before the insanity begins, let's linger on Fall.  Let's take the time to watch the change of colours in the trees, enjoy the days with a nip in the air (I have worn long sleeves, a jacket, and a scarf already--all on the same day!) and even enjoy the Indian Summer weather (like today's 90 degrees).  I went to the farmers market in Burbank last Saturday morning.  It was lovely.  I hadn't gone in awhile.  It felt good getting up early and heading out in the morning chill, even before my first cup of coffee.  By late morning, that chill was replaced by an absolutely gorgeous Saturday of bright sun and blue skies.  I ended up at Granville Cafe, having brunch with the woman that knows me best (pegging my menu choice before I uttered a word), where we enjoyed a patio table, eavesdropping on conversations from the next table, and totally digging on the Dutch pancake with prosciutto and Gruyere in front of me.  A thin, dinner-plate sized pancake with slivers of ham and cheese speckled in the batter.  Some of the prosciutto pieces were a little crunchy from settling to the bottom while on the griddle, some bits of cheese were just perfectly melted.  I left exactly two bites on my plate after coming to the realization that I was just shy of eating the whole thing.  You cannot say I don't have a hearty appetite.

I spent the next couple of days fixated on those tastes.  While I considered making my own Dutch pancake, I opted to use the baguettes that had veered down the stale path and made a bread pudding, though I swapped out the Gruyere with smoked Jarlsberg and a bit of cheddar.  It felt practically decadent buying prosciutto, since it's not something I buy all that frequently.  A savory bread pudding is one of those foods that screams Fall to me.  It's a perfect dish when the weather begins to turn cold.  It's also easy as pie to whip together.  You'll probably have left-overs.  This is just as delicious for the next day's breakfast, lunch, or dinner.

Prosciutto and Smoked Jarlsberg Bread Pudding

Serves 4-6

5 cups bread, cubed (i.e. baguette or sourdough)

½ cup onion, sliced thin

1 cup white mushrooms, sliced thin

1 Tbsp butter

1 Tbsp olive oil

1 ½ cups half and half

3 eggs

¾ cup shredded smoked Jarlsberg

½ cup shredded smoked Cheddar, plus ¼ cup additional Cheddar

1 Tbsp fresh parsley, chopped

½ tsp salt

½ tsp pepper

¼ tsp garlic powder

2 oz prosciutto, chopped

Pre-heat oven to 350 degrees.  In a skillet, over medium heat, sauté mushrooms and onions in butter and oil until onions turn translucent, about 5-7 minutes.  Set aside.  In a bowl, whisk half and half, eggs, 1 cup cheese, salt, pepper, parsley, and garlic powder.  Add cubed bread and toss to coat evenly.  When thoroughly combined,  add prosciutto, mushrooms, and onions.  Turn into a 2-quart baking dish (I used a round casserole), sprinkle remaining 1/4 cup cheese over top and bake for 50-60 minutes.  Remove from oven and let sit for a few minutes before serving.    

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.  

Soup for You

It's taken until March for Los Angeles to get a decent dose of Winter; a couple of good rain storms where the Los Angeles River is more than just a narrow channel of concrete, the surface streets become white-tipped rushing waters, and there's a rare rumble of thunder and flash of lightning.  Those are the days best spent inside, in comfy clothes, rain pelting against the windows, and soup simmering on the stove.

Thanks to an overabundance of onions in the Italian Pantry and a flip through Mollie Katzen's Recipes:  Soups cookbook, it was easy to find a recipe worth trying.  When I first saw my plethora of onions, I was going to make French Onion soup, but the Swiss Cheese and Onion recipe in Katzen's book was really appealing.  There was a small issue though...I didn't have any Swiss cheese (or sherry, for that matter), but I did have horseradish (extra hot!), which was the ingredient that tipped the scales in favour of this recipe.  I could do without the sherry.   But I did have vermouth.  A touch of alcohol is a touch of alcohol, right?  After a search of the refrigerator's contents, I came up with Provolone and Mozzarella.  The soup would take an Italian spin (surprise, surprise!).

This also gave me the opportunity to break in the cast iron Dutch oven I finally bought for myself.  I could kick myself for waiting this long to get one, but I'll be using it frequently now.  Wait until you see the results of bread baking in it!  Okay...back to the soup.  It's a quick soup, coming together in less than an hour.  As I said before, the horseradish really adds a smoky depth and a wee bite.  I added a little more than the required teaspoon because:  1.  I love horseradish and 2.  I like a little bite in my food.  You can add more, less, or not at all, but I think you would be doing yourself a disservice if you left it out altogether.  Provolone and Mozzarella mellowed out the taste, and I will be making it again with Swiss, but it's good to know that the substitution doesn't lessen the deliciousness.

Onion Soup
(Adapted from 'Swiss Cheese and Onion Soup' by Mollie Katzen)
Makes 6-8 servings


2 tablespoons butter
2 medium onions, sliced thin
1-2 cloves of garlic, minced
1 1/2 teaspoon salt
2 teaspoons dry mustard
2 tablespoons dry vermouth
1-3 tablespoons flour
2 cups water
2 teaspoons prepared horseradish
1 1/2 cups warmed milk
1 1/2 cups mozzarella and/or Provolone cheese (grated)
pepper, to taste




Melt the butter in your pot.  Add onions, garlic, salt, and mustard.  Cook over medium heat until the onions are soft (8-10 minutes).  Sprinkle in the flour by the tablespoon, stirring constantly.  The more flour used, the thicker the soup.  Mix well.   


Add the vermouth, water, and horseradish.  Stir and cook for 5 more minutes.  Add the milk and cheese, stirring as the cheese melts into the liquid.  


Let simmer for a few minutes more, adding pepper to taste.  

I followed Mollie's suggestion and served the soup sprinkled with a dash of paprika and homemade croutons.  A swirl of crème fraîche would be lovely too.

And yes....soup reminds me of 'Seinfeld.'

You Never Get Tired...

...of some foods.  Take a grilled cheese sandwich and a bowl of piping hot tomato soup.  Remember that when you were a kid?  I do.  White bread slathered with margarine, three slices of white American cheese, grilled just a little past the well-done side, cheese oozing, and for me, a bowl of Campbell's ABC Vegetable soup.  I could taste it before I even took a bite.  It was always 'right.'  Perfect comfort food; perfect for lunch or dinner, in summer or fall, on a bright day or with a storm raging outside.

The palate changes as you age.  You find new favourites and try new cuisines with tastes subtle or bold.  Then you think about the old stand-bys and what would happen if you tweaked the ingredients.  You think it's time to venture past that can of Campbell's and the loaf of Stroehmann bread.

It might look something like this:

Barbari bread replaces your white bread, Mozzarella and Fontina stand in for the American cheese, and (what would surely make most children cringe in disgust) a few leaves of spinach between the cheese.  You think it's high time you made your own tomato soup and find another use for the tomatoes you cannot stop roasting.

Still right, even on a sunny 85 degree day in Los Angeles.

Cream of Tomato Soup
(Adapted from a recipe on the kitchn)

2 tablespoons butter
1 small onion, chopped
1 celery stalk, chopped
1 1/2 teaspoons dried basil
pinch of ground cloves
2 tablespoons flour
2 cups roughly chopped oven-roasted tomatoes 
pinch of baking soda
2 cups chicken or vegetable stock 
1 cup milk
tomato paste, as needed
salt and pepper to taste

Melt butter in a large pot on medium heat and cook celery and onions until soft.  Add basil and cloves.  Left flavours mingle for a minute or two.  Add flour and cook for an additional couple of minutes.  Add tomatoes, baking soda, and stock.

Lower heat to simmer and let cook for another 10-12 minutes, stirring occasionally.  Remove pot from heat and puree soup, either in batches in a blender or with an immersion blender.  When soup has been pureed, return pot to heat and add milk.  Stir to blend.  More milk or stock can be added to thin soup if it's too thick.  Add tomato paste, if necessary, to impart stronger tomato flavour.  Add salt and/or pepper to taste.  Can be topped with chopped fresh basil, a dollop of creme fraiche or sour cream, or homemade croutons.  

**Notes:  I used Roma tomatoes and low sodium chicken stock from Trader Joe's.  I ended up using 3 tablespoons of tomato paste, because I really wanted a strong tomato flavour.  I also topped the soup with a  healthy dose of creme fraiche.  For leftovers on Day Three, I added cooked spaghetti squash to the soup and topped it with homemade garlic croutons.