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.

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.  

New Old Tools of the Trade

Ever since high school, I've been a collector of vintage.  What I collect has changed over the years.  It started with clothing and handbags, scarves, and jewelry. I went through a very long phase of wrought iron candle holders and candelabra.  Then came the kitchen- and dinnerware.  This phase has lasted the longest.  I've started and stopped collections.  Salt and pepper shakers were my first, because they're small.  But seriously, how many sets does one person need?  I've sold most of them, except for the milk glass range set and a 'fancy' silver pair.  Of course, I should apply that thinking to my current 'accidental' collection of pitchers and creamers.  I can't resist the pureness of a white ironstone creamer, or the charm of a bright red cap on a clear glass pitcher.  I love enamelware and glassware.  Anything in aqua makes me weak in the knees.  I have a set of Sasha Brastoff's 'Surf Ballet' in aqua and platinum that I cherish.  That's my 'good' china, the set I would have registered for...if I had been getting married in 1954.  I can see that dinnerware displayed in a blonde Heywood Wakefield hutch, situated in a dining room flooded with light.  Someday.  When I have the house and the hutch.

I love mid-century pieces.  Stainless steel and rosewood serving trays and platters from Denmark.  Pyrex and Fire King casseroles for roasting chicken or baking lasagna.  Silver-trimmed Dorothy Thorpe old fashioned glasses to channel a 'Mad Men' vibe.   And the cookbooks.  Oh, my god...the cookbooks.  This blog has been a thrift shopping bonanza for me.  Know why?  Props!  An interesting plate, an embroidered tablecloth, a glass juicer.  Sometimes I'll be setting up a photo wishing I had a certain colour plate or working in the other direction, I'll be at the thrift store, pick up an item, and imagine it in a future shot.

I try to be practical (justification!).  I look for pieces that I will actually use on a regular basis.  I don't like anything too fine or delicate (hence the pieces of restaurant ware--they take a beating).  So imagine how happy I was when I came across one of my newest finds, an old enameled dutch oven.  Yes, I already had a dutch oven.  All 5-quarts of it are great when I'm making no-knead bread or a large amount of stock.  I wasn't really on the look-out for another one, but when the opportunity arises, well, who am I to say no?  This one...well, she's a looker.  She's a vintage Cousances (bought out by Le Creuset).  Cobalt blue, 18 cm, a little discoloured on the inside from use, but the enamel is still shiny and only a nick or two in the enamel on the rim and one of the handles.  A perfect bargain at $8.00.  A perfect size for me.  A perfect size for making soup.

Maybe I'll share photos of the blog props after I do some rearranging.  Maybe I need to rotate what I have and freshen up the kitchen.  Maybe I need to purge some of the collection.  Or maybe I just need to keep finding things to make in my new old tool.

Pesto Broth with Butternut Squash Ravioli
Serves 2

For the pesto:

4 oz basil
2 cloves garlic, sliced
2/3 cup Parmesan, grated
1/2 teaspoon fresh ground pepper
2/3 cup pine nuts
Olive oil

For the soup:

2 cups vegetable or chicken stock
4 tablespoons pesto
2 cups spinach
4 oz ravioli or other cooked pasta
Parmesan, grated, for topping

To make the pesto, remove any thick stems from basil and throw half the amounts of basil, pine nuts, and cheese in a food processor with the garlic and black pepper.  Pulse a few times to mince the ingredients and pour in some olive oil.  Stop every few pulses to scrape down the sides and mix everything together.  Add the remaining ingredients, pulse repeatedly, slowly adding more oil until it reaches a consistency you're happy with.  

Heat the stock over medium heat.  Add the pesto and whisk to mix in.  Add the spinach and let wilt before adding the pasta. Simmer for 5-8 minutes.  Ladle into soup bowls and top with grated cheese.

Note:  I used a butternut squash ravioli from Trader Joe's.  You'll find it in the refrigerated section.  You could easily use tortellini.  If you want to use a plain pasta, I would use a cut like ditalini.  

Isn't she pretty?

It all started last Summer when Dad sent me that green pitcher. 

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.

A Little Indian...

How often have I mentioned here that I love Indian food?  I don't think I have at all.  That is an oversight that we can clear up right now.  I love Indian food.  Before my friends, Cathy and Mike, moved to Austin, there was a great place in Pasadena we used to go to.  Please don't ask me what the name of the restaurant is.  For someone who prides herself on always remembering names and other pertinent bits of information, for the life of me, I don't know what it's called.  I can tell you where it is.  I can tell you that it's on the second floor in the little group of shops it's with.  I can tell you that everyone who works there that I've encountered has been lovely and helpful.  And I can tell you that all the food I've eaten there is delicious.  But the name?  A blank.

I have an Indian grocers a 10 minute drive away.  I love going there.  Spices, sweets, snacks, and so many other things you can't find just anywhere.  They have a cafeteria next door where I had the most amazing pumpkin curry a few years ago.  I've been there right before Diwali when they have tables laden with dozens of sweets in bright pinks and pistachio greens and I've wanted to try every single one. But I have not really attempted cooking Indian food at home.  I bought a curry mix from them and made it once, but to me, that's like the American equivalent of buying a box of Shake n' Bake and saying you made fried chicken.

I was cruising Pinterest  a week or so ago, and someone pinned a recipe for palak paneer.  Damn, that sounded good!  I hadn't had it in a couple of years.  The recipe seemed pretty easy and I always have spinach in the fridge.  Hmmm...I should also tell you that I discovered this wonderful blog called Crave Cook Click by Anita Mokashi.  She posted a recipe for Ukadiche Modak that really got my attention.  Little sweet dumplings.  Little parcels filled with coconut and jaggery.  What??  Exactly!  I needed jaggery and paneer.  Life would not be complete until I had both.  You see, when I get an idea (or two) in my head, it swerves into obsession where I cannot let it go.  So I went.  I bought paneer.  I bought a 2.2 lb hunk of jaggery.  I also came home with black sesame seeds and caraway seeds (yes, plans for the near future).

Palak Paneer has a lot of spices in it, but my results weren't too spicy.  I probably could have taken it up a notch and next time I will, but I was happy with my first attempt.  I made a few substitutions in the recipe I was following, but if you listen to anything I say, listen to this:  Don't leave out the garam masala!  I truly believe this is what takes this recipe from good to beyond!  This recipe also has tomato in it, which if I'm not mistaken, isn't typical.  But I like it here a lot.

More Indian food is on the horizon.  You know I'll share the Ukadiche Modak experience and plenty more.

Palak Paneer (Saag Paneer)
(Adapted from a recipe by US Masala)

4 cups spinach, packed
1 1/2 cups paneer, cubed
2 tsp cumin
1/2 tsp fennel, ground
3 tbsp olive oil
1 large onion, grated
1 clove garlic, smashed 
1/2 teaspoon ginger, grated
1 medium tomato, chopped
1/2 tsp sugar
1 tsp garam masala
1 tsp coriander
1 tsp chili powder
1 cup milk


Cook spinach in a pan with a cup of water and the sugar for 6-7 minutes.  Drain water, and pulse spinach in food processor once or twice.  You want it really finely chopped, but not pureed.  Heat the olive oil in a skillet over medium high heat.  Add the ground fennel, one teaspoon of cumin and the onion.  Cook for 3-4 minutes until onions are translucent.  Add the ginger and garlic, mix and cook for another 4-5 minutes.  Add the tomato with 1/4 cup of water, the other teaspoon of cumin, coriander, and the chili power.  Mix and add the spinach and milk and let cook for 5-6 minutes.  Stir frequently.

In another pan, heat one tablespoon of olive oil and the paneer cubes.  Turn the paneer frequently to brown evenly on all sides.  Remove from pan and let drain on a papertowel-lined plate.    

Add paneer and garam masala to skillet.  Lower heat and let everything simmer for another 6-7 minutes.

Serve with naan, or as I did, with pita on the side.