She's Cookin' | from the heart » Main Dish

Camp Blogaway and Chicken Inspiration

Priscilla — Tue, 08 May 2012 13:09:03 +0000

Yesterday I breezed down the 91 freeway to the beach after spending two action-packed days in the fresh air of the San Bernardino mountains at Camp Blogaway - the original boot camp for food bloggers owned by the intrepid Patti Londre. I unloaded bags and bags of booty, the sleeping bag I bought for the weekend which, of course, I failed at cramming back into the cute compact bag it came in, washed the fine dust from my car, and took a long hot shower. The dust may be gone, but the adrenaline rush lingers. Even today, I was having difficulty “quieting my mind” during yoga as fragments of words and ideas ricocheted around in my brain.

It’s not every food blogger conference where you find yourself cutting potatoes next to cookbook authors like Amy Sherman and Nancie McDermott, or sipping wine with LA Times writer and food editor Rene Lynch, talking recipes with Kalyn Denny, or having your submitted photos critiqued by Denise Vivaldo, food stylist extraordinaire!

Naturally, there was lots of tasting going on: honey: alfalfa, avocado, eucalyptus, and sourwood; Kerrygold cheese and butter from grass-fed cows in Ireland; mangos: we were amazed at the different flavor profiles for green, ripe, and over-ripe mangoes and how each can be used in cooking; and put our signature on yogurt dips made with fresh organic herbs in a tube from Gourmet Garden. We even cut two barrels of potatoes for Saturday night’s dinner using premium made-in-America CUTCO knives, and learned how to cut a mango without mutilating it.

It was exciting to meet blogger friends like Carolyn and Laura in real life; reconnect with my Pixie girls Nicole, Ericka and Dorothy; chat with FBLA’ers Erika, Sara, Valentina, Cheryl, and Cathy; and meet a ton of new folks, too

I decided to make a simple dinner using a few of the products from the swag I came home with and some kale from our garden that I hadn’t cooked with yet. Don planted an unusual variety of kale this year called Dwarf Blue curled Vates from Burpee, more delicate and tender than lacinto or black kale with lovely blueish-green leaves.

Using Paper Chef parchment bags, farro from Melissa’s Produce that I had in my pantry, and Roland Foods Pesto = winner, winner chicken dinner I think you’ll agree.

Pesto Chicken with Farro and Kale

Farro, kale, tomatoes and red bell pepper transform an everyday chicken dinner into an antioxidant, super food rich meal that’s low in sodium, high in fiber, and big on taste!

Ingredients:

1 cup cooked farro

2 chicken breast halves

2 tablespoons Roland Foods pesto sauce

1 red pepper, cut into strips

1 shallot, chopped

2 garlic cloves, chopped

2 cups sliced kale*

1 cup mixed heirloom or cherry tomatoes

1 tablespoon olive oil

1/2 teaspoon chile flakes

Yield: 2 servings

**Paper Chef parchment bags

Note: *stack the leaves of kale and cut crosswise into 1/2″ wide ribbons. **You could use aluminum foil, but Paper Chef parchment bags provide a non-reactive, non-stick packet for your meal. In Southern California, Paper Chef products can be purchased at Sprouts, Ralph’s, Cost Plus World Market, and select Whole Foods Markets.

Directions:

Set oven to Broil

1. Prepare farro according to package directions.

2. While farro is cooking, prepare the vegetables. Cut the red pepper in half: core, seed, and cut crosswise into 1/4″ wide slices. Chop the shallot and garlic. *Stack the leaves of kale and cut crosswise into 1/2″ wide ribbons.

3. Brush the chicken breasts with pesto, using about 1 tablespoon. Place under broiler to brown the top, about 5 minutes. Watch carefully to make sure they don’t burn. Remove and set aside. Change oven setting to Bake at 400 degrees F.

4. Heat 1 tablespoon olive oil in a skillet over medium heat, add chile flakes and red pepper. Cook for about 5 minutes, until softened, stirring occasionally. Add the shallot, cook for another minute. Add garlic, tomatoes, and kale. Cook for another 2-3 minutes until the tomatoes soften and the kale becomes wilted. Mix in one cup of farro, reserving the remainder for another use.

5. Divide the vegetable mixture into two bags. Spread remaining pesto on the chicken before placing chicken on top of the vegetables. Fold the open end of each bag two or three times, scrunching a little so the bag is tightly closed.

6. Bake for 15 minutes. Remove from oven. Open bag carefully and let sit for a few minutes before serving.

Variations: Just as delicious as a vegetarian meal – simply omit the chicken and add pesto to the veggies. Meals cooked in parchment are meant to be eaten from the package which is a fun change of pace. If you prefer, you can plate the dinner instead and garnish with basil as shown.

Cooking in parchment, traditionally called en papillote, is a low-fat way to cook. Fish is a natural choice because the juices from each ingredient are sealed inside the pouch to flavor the dish and results in wonderfully moist fish (or chicken). If you’re a salmon lover like me, you might like Sesame Salmon En Papillote.

Group photo courtesy of Camp Blogaway. Camp sign photo courtesy of Nicole Presley.

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Savory Spice Shop: Moroccan Cooking Class

Priscilla — Mon, 23 Apr 2012 16:33:37 +0000

I’ve been on a Moroccan binge ever since I discovered the spice Ras el Hanout at the Taste of Huntington Beach two years ago. Which is why I didn’t hesitate at the chance to attend a Moroccan cooking class at Savory Spice Shop and give them a shout out to promote their stores at OC Mart Mix (Costa Mesa) and in Corona del Mar.

Cooks, professional and home cooks alike, know that using the freshest, highest quality ingredients makes all the difference in a dish, and this is certainly true of herbs and spices. As soon as you enter Savory Spice Shop, you’ll know -as I did – that it’s only a matter of time before you’ll be replacing all the supermarket spices you have (some of mine are years old, I’m embarrassed to say).

Savory Spice Shop features more than 400 fresh herbs and spices, 140 unique seasoning blends, organics, extracts, sauces and more, with locations in Corona del Mar and Costa Mesa, both owned by Laura Shute and Randy Morton.

Chefs Linda Elbert and Michell Bretall, owners of The Basement Table, a pop-up restaurant at Laguna Culinary Arts, demonstrated the use of local ingredients and spices from Savory Spice Shop to create a Moroccan dinner, featuring: Moroccan spiced hummus and pita chips with Za’atar, spicy glazed carrot salad, charmoula marinade, meatball tagine with couscous and gazelle horn cookies with mint tea. Cost to attend this class was $40 per person and included a demonstration on how to prepare all the dishes.

Moroccan spiced hummus and pita chips with Za’atar – so easy!

Spicy, glazed carrot salad – crispy with bright flavors!

The charmoula is what I was dying to make again – the few little meatballs I tasted during the class served to further pique my interest in Moroccan cuisine and had my tastebuds begging for more. I’m sharing The Basement Table’s recipe as is – I strayed from the recipe only a bit by using just ground beef and one can of tomatoes (vs. two) to achieve more of a stew, and forgetting the peas! Then I noticed that there were no peas in the tagine above – there was probably a reason for this, but I don’t remember what it was. I add peas to a lot of dishes where it’s not considered the classic presentation – just because my family loves sweet petite peas, next time…

Before leaving Savory Spice Shop, I bought little 2 ounce packets of the spices I didn’t have at home to make the charmoula. That’s one of the great things about Savory Spice Shop, you can buy a little if it’s not a spice you use frequently, or go larger for your favorites. The most difficult part of this recipe was retyping it here

Charmoula Marinade

from The Basement Table Yield: approx. 3 cups

1 tablespoon dried crushed chile

1 tablespoon sweet paprika

1 teaspoon smoked paprika

1 teaspoon fresh chopped ginger

1/2 teaspoon saffron threads

2 diced onions

2 bay leaves

1 tablespoon ground cumin

2 garlic cloves, minced

2 tablespoons flat leaf parsley, chopped

2 tablespoons cilantro, chopped

1/2 preserved lemon, thinly sliced*

1/2 cup olive oil

juice of 1 lemon

Mix all the ingredients together thoroughly and leave for half an hour prior to use to allow flavors to meld. The Charmoula can be stored in the refrigerator for 7 days. It’s a fabulous marinade or zingy sauce for meat, chicken, or fish – it received rave reviews when I served it as a sauce with Pacific halibut and couscous along with glazed carrots.

*No preserved lemon? I substituted orange zest for another layer of flavor, lower-sodium as well.

Moroccan Meatball (Kefta) Tagine

Sauce:

2 tablespoons olive oil

1 cup Charmoula

2 – 14 ounce canned crushed tomatoes*

8 ounce peas

Meatballs:

1/2 cup dried breadcrumbs*

1/2 cup milk

1/2 cup minced onion

1 teaspoon ground cumin

1 teaspoon sweet paprika

1 teaspoon chile powder

1/2 teaspoon cayenne pepper

1 tablespoon chopped fresh flat leaf parsley

1 tablespoon chopped fresh cilantro

1 egg *

2 tablespoons olive oil

1 1/2 lb. ground beef

3/4 lb. ground lamb

salt and fresh ground pepper to taste

Garnish: 2 tablespoons chopped flat leaf parsley

Directions:

To make the sauce, heat 2 tablespoons olive oil in a saucepan and “fry” the Charmoula marinade for about 5 minutes, until softened. Add the tomatoes and simmer on low heat for 20 minutes. While the sauce is simmering, prepare the meatballs.

Preheat oven to 375 degrees.

To make the meatballs, soak the breadcrumbs in the milk until soft, then use your hands to mix the remaining ingredients until feel combined. Roll into tablespoon sized balls. Arrange in a single layer in a shallow ovenproof dish and bake for 10 minutes to seal and partially cook.

Add the peas to the tomato sauce and simmer for 5 minutes. Add the meatballs, coat them in sauce and simmer for 5 more minutes.

Place a tagine or flameproof dish over low heat. Place the meatballs around the outside an sprinkle with parsley. Pour the sauce into the middle. Break a raw egg into the middle of the dish and cover. Cook gently for a few minutes to allow steam to poach the egg.

Serve immediately.

* For low-sodium sauce and meatballs, I used Trader Joes No-Salt Added Chopped Tomatoes, substituted Panko breadcrumbs which are lower in sodium than other packaged breadcrumbs. Adding the egg is a nice touch, but optional – you might end up fighting for it!

Savory Spice Shop

Monday – Saturday: 10-6
Sunday: 11-5

Corona del Mar Plaza

928 Avocado Ave.

Corona del Mar, CA 92660

Ph: 949 717-7776

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“Some Like it Hot” Grilled Cheese

Priscilla — Wed, 11 Apr 2012 13:08:06 +0000

Did you know April is National Grilled Cheese Month? Indeed it is, and when I was approached by Tillamook to be a partner in their Grilled Cheese Recipepalooza, a month-long event dedicated to sharing Grilled Cheese recipes using Tillamook’s all-natural cheese, of course my reply was… “Maybe”. Well, only for a minute, as I eyed the calendar knowing that I would have only three days after returning from a trip to Hong Kong to conjure an awesome grilled cheese. Following that moment of hesitation came a resounding “Yes”!

As the reigning Orange County champ for Most Creative grilled cheese entry last year and a long-time fan of Tillamook’s award winning cheeses, I hope my “Some Like It Hot” Grilled Cheese is up to snuff! In case you’ve never tried their cheese or don’t know what’s so great about Tillamook – they are the kind of company that I wish the U.S. had more of: founded nearly a century ago in Oregon, they have maintained their “grass roots” core values and distinguished themselves as staunch supporters of local and state dairy associations, stewards of the environment, and are nationally recognized for their firm commitment to quality. Tillamook cheese is made with milk from cows not treated with artificial growth hormones – all their suppliers, whether farmer-owners or contract milk suppliers are in compliance certifying that the milk they supply is from cows not supplemented with rBST.

Being able to experiment with a mad variety of grilled cheese sandwiches and then eat the results of my labor definitely felt like an indulgent splurge – there hasn’t been another grilled cheese since our favorite summer savory treat of grilled cheese with homegrown tomatoes! Visions of ooey, gooey cheese concoctions swirled in my mind until at last I settled on a Southwest meets tropical, yin and yang of smoky chipotle and creamy Pepper Jack heat balanced with sunny, bright, sweetness of pineapple, mango, and crunchy red bell pepper.

A grilled cheese is only as good as it’s foundation: the bread. This mouthwatering grilled cheese is proudly sandwiched between tender slices of OC Baking Company’s Potato Sandwich Loaf whose crust, after grilling, added a delightfully crisp edge. OC Baking Company’s award-winning executive artisan baker Dean Kim has been baking handcrafted breads for many of Southern California’s leading hotels and restaurants for nearly 18 years. His breads are the ultimate in artisan bread baking and a staggering array of loaves, buns, rolls, ciabattas and baguettes, makes decisions on which to buy very difficult. And, if you come home with three half loaves (split with friends) of rye, whole grain, and potato, as well as 2 baguettes, as I did, the aroma wafting from the kitchen is as if you baked them yourself that morning!

Let’s get to the sandwich… one more note about the ingredients, fresh pineapple and mango are readily available in southern California and I use them often, but readers have commented that, especially fresh mango, is expensive or unavailable where they live. You can still transport yourself to the islands with tropical flavors of canned pineapple (packed in pineapple juice, not sweetened syrup) and dried mango, as used here Enjoy!

“Some Like it Hot” Grilled Cheese Sandwich

A grilled cheese with attitude: a hint of heat from creamy pepper jack cheese and a touch of smoky chipotle mayo + cool, sweet tropical flavors of pineapple and mango = love at first bite.

by Priscilla Willis ~ 4.10.12 Prep time: 20 minutes Total time: 30 minutes

1- 7 ounce can Chipotle peppers*
2 tablespoons mayonnaise
1 tablespoon olive oil
1/2 cup pineapple*, diced
3 strips dried mango, diced
1/4 red bell pepper, diced
2 slices Tillamook medium cheddar*
2 slices Tillamook pepper jack
4 slices potato or whole grain bread
olive oil for grilling

*Note: canned Chipotle peppers (packed in adobo sauce) can be found in most supermarkets. Fresh pineapple is my preference, but canned will do. Tillamook’s award-winning medium cheddar chimes in here to temper the heat for those with tender taste buds – otherwise go all out with the pepper jack.

Instructions:

1. Measure one tablespoon of chipotle peppers (refrigerate the remainder of for future use). Place in a mini food processor or blender and process until smooth. Add the mayonnaise and olive oil and process until blended.

2. In a small bowl, mix together the diced pineapple, mango, and red pepper. If using canned pineapple make sure to drain well. Makes about 1 cup of fruit salsa.

3. Heat a cast iron or other heavy skillet or grill over medium-low heat. Using a pastry or grill brush, brush one side of each slice of bread lightly with olive oil. Place bread, oiled side down, on a cutting board. Spread each slice with chipotle mayonnaise. Place one slice of cheese on each slice of bread. Add a tablespoon of the fruit salsa to one side of each sandwich, spread to cover bread. Place partner slice of bread with cheese on top and transfer to heated skillet.

4. Cook for about 3 minutes per until golden brown then, using a spatula, carefully turn over to brown the other side, about 2-3 more minutes . Watch carefully. Optional: cover with a pot lid to trap the heat to make sure the cheese melts – must have melted cheese!

Yield: 2 sandwiches

Now go eat some grilled cheese!

Disclaimer: I received no compensation, except in the form of cheese, all opinions are my own.

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Mushroom, Apple and Sage Stuffed Red Onions

Priscilla — Tue, 13 Dec 2011 14:00:00 +0000

While everyone’s been baking their little hearts out; tempting readers with homey gingerbread cakes, elegant pavlovas, and every deletable cookie imaginable, I’ve been busy experimenting with low-sodium, heart healthy, savory side dishes that will flatter the main attraction at your holiday table.

Always mindful of making meals that delight your taste buds while nurturing your body, this is the first time I’ve had to prepare a holiday dinner that doesn’t include sausage, bacon, pancetta, or cheese. I know we’re not alone in our gustatory passion for cured pork delicacies, unfortunately, these foods have no place in a low-sodium diet! And cheese - it’s practically a food group in itself! Rarely have we met a cheese we didn’t like - whether goat, sheep, or cow’s milk, fresh, aged, brined, herbed, rolled in nuts, or sprinkled with berries - and all have been sorely missed as I master the art of flavorful, low-sodium cooking to keep my man ticking.

Baking is a real challenge as baking soda (sodium bicarbonate) and baking powder (calcium phosphate and sodium bicarbonate) are essential. But, together, we’ve found a number of low-sodium products at Trader Joes (including no salt added chips that aren’t half bad) and online, including baking powder and baking soda that contain no sodium, but rather potassium as the active ingredient, and many other products that I’ll talk about in future posts.

Bread has a surprising amount of sodium, anywhere from 160 mg in a slice of whole wheat to 320 mg or more in a piece of cornbread, focaccia, pretzel bread, etc. Naturally, so do bread crumbs, even if homemade. Fortunately, I’ve always preferred Japanese-style panko for a crisp coating on my coconut shrimp or baked chicken and I was thrilled that the sodium content of Kikkoman’s Panko bread crumbs is only 40 mg per 1/2 cup serving. Other brand name bread crumbs had to be tossed, but the panko is here to stay

Which brings us to this earthy mushroom, tart green apple “stuffing” made with panko bread crumbs that I’ve served up several ways. Brimming with seasonal flavors, it takes succulent baked stuffed pork chops to another level and has garnered rave reviews when presented as vegetarian stuffed mushroom appetizers, redolent with umami, it was easy to forget the sausage Here, I stole the idea of stuffing red onions, instead of mushrooms, that I spied in November’s Martha Stewarts Living.

Mushroom, Apple and Sage Stuffed Red Onions

Yield: 8 servings

8 small-to-medium red onions
1 tablespoon unsalted butter
1 tablespoon olive oil
1 clove garlic, crushed
1 portobello mushroom, chopped
1 red cherry chile pepper, minced
1/2 cup Kikkoman panko bread crumbs
1/2 cup Granny Smith apple, chopped
1/4 teaspoon fennel seeds
1 tablespoon fresh finely chopped sage
1 tablespoon finely chopped flat leaf parsley
3/4 cup grated Gruyere cheese

Preheat oven to 400 degrees.

1. Slice off tops and bottoms of onions, leave peel on. Using a melon baller or a spoon, scoop out the center of each onion about 2/3 way down. Sprinkle with salt if desired (I use no additional salt). Transfer onions to a prepared baking dish and cover with parchment, then foil. Bake until just starting to soften, about 40 minutes.

2. Meanwhile, add butter and olive oil to a large skillet over medium heat. Add mushrooms, apple and fennel seeds and cook for 2-3 minutes until apples are softened. Add garlic and red cherry chile, cook for one minute. Remove from heat, stir in panko bread crumbs, sage, parsley and 1/4 cup of Gruyere. Let cool.

3. Using the melon baller or a tablespoon measure, fill onions with stuffing and sprinkle with remaining 1/2 cup of Gruyere. Bake until tops are crisp and browned, about 20 minutes more.

Whether your traditions are centered on brisket and latkes, ham, prime rib, pork roast, seafood, or turkey – the sweetness of roasted stuffed onions in their garnet coats will make a delightful addition to your celebratory dinner.

Enjoy

Ours is an intimate Christmas dinner - just the three of us this year, no travel to visit relatives in blustery environs with hopes for a White Christmas or escape-the-madness golf weekend in sunny Palm Springs… and I’m not disappointed in the least. It’s been a virtually stress-free holiday season for me and I’m ecstatic!

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Sweet Potato, Pork and Apple Skillet Hash

Priscilla — Mon, 05 Dec 2011 11:00:46 +0000

It seems that BRUNCH, everyone’s favorite weekend pastime, has been trending for some time now. If you look around, every dining establishment, from hotel restaurants to your favorite local breakfast place, offers brunch – and it’s not just served on Sundays anymore. Now it’s a weekend brunch. There’s jazz brunch, gospel brunch, champagne brunch, seafood brunch, and even gourmet food trucks dedicated to brunch (I came across two in my Go-to research – one in Philly and one in San Francisco).

The reason I’ve had brunch on the brain is that I was recently contacted by Kitchen PLAY to participate in December’s Progressive Party. I was delighted to learn that the National Pork Board was sponsoring this month’s event and, rather than being assigned a particular course, each participating blogger was asked to create a pork recipe inspired by one of the holiday trends uncovered in their annual “Holiday Table Trends” survey. And, you guessed it – my trend was brunch!

Brunch is a relaxing way to unwind on the weekend, but it’s also a wonderful way to entertain during this hectic time of year. With the holidays comes the joy of gathering with family and friends to celebrate and a welcoming, bountiful mid-day brunch can ease the stress of what often feels like the year-end frenzy of dinners and cocktail parties. When you think brunch, what immediately comes to mind? Exactly… eggs! Brunch is not complete without eggs and this satisfying, homestyle skillet hash with seasonal flavors of comforting sweet potato and apples, a bit of heat from chipotle-seasoned pork, topped with luscious poached eggs, is guaranteed to be the centerpiece of your holiday brunch.

Sweet Potato, Pork, and Apple Skillet Hash

Recipe by Priscilla Willis Yield: 4 servings

2 medium sweet potatoes, parboiled, chopped
2 Gala (or Fuji) apples, chopped
1 cup cooked pork tenderloin, cubed*
1 red pepper, seeded, cored and roasted
3 green onions, chopped
2 tablespoons Star Extra Virgin Olive Oil, divided use
1 tablespoon butter
1 teaspoon Mrs. Dash’s Southwest Chipotle Seasoning
1/2 cup extra sharp cheddar cheese, finely grated
6 eggs

1. Cut sweet potatoes into quarters. Bring a large pot of water to boil over high heat. Boil the sweet potatoes for 5 minutes. Remove from heat. Set aside to cool. Chop into 1/2 inch cubes. Core and chop apples into 1/2 inch cubes.

2. Seed, core, and slice red pepper in half lengthwise. Place under broiler (I used my toaster oven) to char the skin. Put in a sealed bag to steam. Remove the skin and slice into 1/4 inch strips.

3. Bring leftover pork tenderloin to room temperature. Take three of four slices and chop into 1/2 inch cubes. Mix 1 tablespoon olive oil with 1 teaspoon chipotle seasoning. Place pork cubes in a bowl, pour olive oil seasoning over and mix to coat.

Preheat oven to 450 degrees F.

4. Heat 1 tablespoon butter and 1 tablespoon olive oil in a cast iron skillet over medium heat. Cook sweet potato cubes for 5 minutes, stirring occasionally. Add the apples, cook for another 2-3 minutes. Add the red pepper and chopped green onions (reserving half of the chopped green part for garnish). Stir to combine. Cook for another minute or two. Sprinkle the grated cheese over the mixture and mix in.

5. Carefully crack each egg into a ramekin and gently place on top of the sweet potato mixture. Place the skillet in the oven and bake for about 10 minutes, until the whites are set and the yolks are cooked the way you prefer.

6. Remove from oven. Sprinkle with remaining chopped green onions and serve immediately.

*Note: Generally pork tenderloins are packed two to a package. Each pork Tenderloin was marinated in 1 cup of orange juice with 1 teaspoon of salt in a gallon sized plastic zipper bag for 1 to 3 hours. Grilled or roasted in the oven at 350 degrees until an internal temperature of 145 degrees is reached. Pork today is very lean and shouldn’t be overcooked. To check doneness, use a digital cooking thermometer. The National Pork Board follows the guidance of the U.S. Department of Agriculture, which recommends cooking roasts, tenderloins, and chops to an internal temperature of 145 degrees F., followed by a 3 minute rest time, resulting in a flavorful, tender and juicy eating experience.

Enjoy

And, please, take a minute to check out the other trends on Kitchen PLAY where The National Pork Board is also sponsoring a delicious giveaway. Simply recreate any one recipe from this month’s Progressive Party, post about the experience on your blog, and provide a link to your post on Kitchen PLAY to enter. All qualifying bloggers in each course will be entered to win a National Pork Board prize valued at $100 (6 prizes total). The deadline is December 31, 2011. Please review the complete contest rules before entering. Good luck!

♥ Happy Holidays! ♥

Disclosure: I was compensated for creating this original recipe for Kitchen Play and The National Pork Board. All opinions are my own.

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Jeweled Forbidden Rice and a Star Giveaway

Priscilla — Tue, 29 Nov 2011 19:44:59 +0000

Today’s recipe has absolutely nothing to do with cookies or holiday baking, but everything to do with eating foods that are delicious, good for your body, and produced with the highest of standards. Don’t worry, you’ll find no preachy posts here, just a simple, heart healthy, gluten free, dairy free recipe that could grace your holiday table or provide a quick and easy weeknight dinner for you and your family any time of year – AND, it ends with a #Giveaway of Star Fine Foods, maker of the Extra Virgin California Olive Oil featured here, and an assortment of their other fine products.

Way back in September (Wow, is it really December!) I attended an Olive Oil Tasting hosted by Star Fine Foods and Diane Cu and Todd Porter of White on Rice Couple. Much like wine tasting, but instead we were taken on a tour of the world’s richest olive oil regions including Spain, the Mediterranean, and the Holy Lands and, while we were there, the first to taste STAR® California Extra Virgin Olive Oil (EVOO), one of the first olive oils made exclusively from olives grown in California.

Since then, their EVOO California Olive Oil has honestly become my go-to olive oil – it’s light with fruity notes and a bold peppery finish (doesn’t that sound like wine) which makes it an ideal choice for dipping sauces, dressings, and cooking vegetables and proteins when you don’t desire a bold olive oil taste. Here I’ve combined it with the warm flavors of apple cider vinegar and curry to lightly coat exotic ebony grains of organic Forbidden Rice from Lotus Foods dotted with the vibrant jewel tones of dried apricots and cranberry, crunchy pistachios and the pleasurable pop of fresh pomegranate seeds.

Jeweled Forbidden Rice

1 cup Lotus Foods Forbidden Rice*

1/3 cup coarsely chopped pistachios
1/3 cup chopped dried apricots
1/3 cup fresh pomegranate seeds
1/3 cup dried cranberries
1/4 cup Star California Extra Virgin Olive Oil
3 tablespoons apple cider vinegar
1 tablespoon honey or agave
1 teaspoon curry powder
1 tablespoon minced shallots
salt and pepper to taste

1. Prepare rice according to package directions. Transfer rice to a glass mixing bowl and allow to cool.

2. While rice is cooking, chop the apricots and pistachios. I poured a half cup of hot water over the cranberries to moisten and plump them up a bit.

3. Whisk together the apple cider vinegar, honey, curry, and shallots.

4. Toss pistachios, apricots, cranberries, and pomegranate seeds with rice. Pour dressing over, and mix to blend. Serve warm or at room temperature.

Serves 4

*A new study shows that a spoonful of black rice bran or 10 spoonfuls of cooked black rice contains the same amount of antioxidants as a spoonful of fresh blueberries. Click here for more information.

NOW for the GIVEAWAY!

One lucky reader will have the opportunity to experience Star’s EV California Olive Oil as well as an assortment of other Star Fine Foods products.

Included in the basket are four bottles of Family Reserve Olive Oils: one each of Fresh Basil, Fresh Rosemary, Lemon Peel, and Roasted Garlic; Star Balsamic Vinegar,, Star Red Wine Vinegar, Star Cannonballs Stuffed Spanish Queen Olives, Star Spanish Salad Olives, Cara Mia Marinated Artichoke Hearts and Cara Mia Marinated Mushrooms.

How to Win?

1. MAIN ENTRY(required): Like the new She’s Cookin’s page on Facebook and leave a comment below letting me know that you have and please tell us about your favorite use of olive oil, too!

2. BONUS ENTRY: Follow @shescookin and @Star_Fine_Foods on Twitter and tweet the #Giveaway, then come back and tell us you tweeted. To make it easy, copy and paste this: I just entered to win a basket of Olive Oil, Olives and more from @shescookin & @Star_Fine_Foods. Enter here http://ht.ly/7IW27 #Giveaway

Important Details:

•   This giveaway is open to USA residents, age 18 and above only, and will run until Wednesday, December 7, 2011 at 10:00 pm PST.
•   Winner will be chosen by random.org and notified via the email provided on the comment form information.
•   Winner has until midnight, December 8, 2011 to claim the Star Fine Foods gift basket or we will choose another winner.
•   Winner will receive one gift basket of Star Fine Foods products (retail value of $65). Product will be shipped directly to the winner by Star Fine Foods.

Good Luck

Disclosure: I have not been compensated to write this post and all opinions are mine. This is a way for me to give back to readers and followers of She’s Cookin’. Heck I’d like to be winning this wonderful basket of goodies!

Comments are Closed.

And, after qualifying the entries, the Winner is…. Courtney! Congratulations Courtney

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Spaghetti Squash with Moroccan Tomato Jam

Priscilla — Tue, 22 Nov 2011 18:37:15 +0000

By this point you should have your Thanksgiving menu decided upon and your grocery list done. HA! I have fragments of ideas ricocheting around in my brain and past issues of favorite Bon Appétit Thanksgiving issues opened to appetizing sides, and still confuse myself by gazing at delicious creations in the blogosphere.

Two things have been decided upon: for the first time I didn’t order an organic turkey, but rather a diminutive boned turkey breast and, with most of October spent traveling and College Girl only having four days off, we are looking forward to a quiet Thanksgiving at home and not being among the thousands of travelers flying the unfriendly skies!

So today’s post is a quickie because I’ve got work to do – and so do you I’m not going to tempt you with yet another idea for a Thanksgiving side, but rather a rustic, flavorful vegetarian dish that’s sure to please any non-carnivores or gluten intolerant guests at your feast as well as fulfill everyone’s craving for lighter fare after days of indulging in turkey and all the rich fixins. My Moroccan obsession, first realized in June with Moroccan Chicken and Green Beans, was reignited after reading Food Wandering’s review of Paula Wolfert’s The Food of Morocco cookbook. I guess I didn’t win that giveaway, darn!

Silken strands of Spaghetti squash became the vehicle for my rendition of Moroccan tomato jam flavored with aromatic Ras el Hanout*, cinnamon, and saffron water. When Shulie said that nearly all the recipes in the cookbook that include saffron, add it in the form of saffron water—crumbled, dried, and crushed saffron threads soaked in warm water – and, besides being more economical, it brings out more of the spice’s aroma and flavor; I was excited to try it.

Spaghetti Squash with Moroccan Tomato Jam

1 spaghetti squash
1 28 oz. No-salt added plum tomatoes
3 tablespoons extra virgin olive oil, divided use
2 cloves garlic, crushed
1 teaspoon Ras el Hanout
2 tablespoons saffron water
1 tablespoon honey*
1/2 teaspoon cinnamon
8 oz. package spinach
Garnish: Sesame seeds

Yield: 3-4 servings

1. Rinse whole squash. Using a meat fork, poke 6 holes in the skin. Microwave for 12 minutes. Allow to cool. Cut in half, scoop out seeds and discard. Using the meat fork, scrape the squash pulp out of the shell and transfer to a glass bowl. Set aside. I used only one of the halves for this recipe and saved the other for another use.

Meanwhile, prepare the saffron water. Crush 1/2 teaspoon of saffron threads, add to a heated pan, stir for a minute to release the flavors. Remove and crush again. Pour 1 cup hot water over. Reserve 2 tablespoons and refrigerate the remainder in a glass container for up to 3 weeks.

2. Heat 2 tablespoons olive oil in a large skillet over medium heat, add crushed garlic, cook for 1 minute. Add the Ras el Hanout and cook for another minute to release the flavors.

3. Add the tomatoes, using a large spoon to break into chunks. Add the saffron water. Cook until all liquid is evaporated and you ‘re left with a thick jam, stirring to prevent the mixture from sticking and browning. About 15 minutes. Remove from heat, stir in cinnamon and honey.

4. In a medium-sized skillet, saute the spinach in a tablespoon of olive oil and a sprinkle of red pepper flakes over medium heat until softened. Mix in spaghetti squash. Top with tomato jam and sprinkle with toasted sesame seeds.

*Note: Vegans can substitute raw sugar, agave, brown rice syrup or other preferred sweetener for the honey.

Enjoy

Happy Thanksgiving to you and your family!

*Ras el Hanout can contain more than 30 ingredients and is a traditional Moroccan blend of herbs and spices, popular across the Middle East and North Africa. The name means “head of the shop” in Arabic and represents the very pinnacle of spice blends – for Moroccan souks (spice merchants) it’s a point of honor to have the most sought after version of this blend. Ingredients include saffron, paprika, cumin, ginger, coriander, tumeric, fennel seed, and allspice to name a few. I’ve been in love with a quality aromatic blend of Ras el Hanout from Awaken Savor Spices since “discovering” them at the Taste of Huntington Beach two years ago and use the spice to flavor stews, soups, eggs, and as a dry rub or mixed with olive oil to brush on meats, poultry, or fish.

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Paris Inspired

Priscilla — Tue, 15 Nov 2011 23:32:25 +0000

Indulge me for a bit as I share a few images of Paris, oui? Meandering the narrow streets of Monmartre after ascending the many famous steps to Sacré Coeur,

stopping to catch my breath and chuckle at the irony of a satirical poster of DeGaulle as Mickey Mouse,

recalling the early morning street protest that stopped traffic along the boulevard during morning rush hour,

a normal day in Paris; organized dissension, self expression awaiting the street sweeper…

it’s so easy to fall back into our mad routine and let the magical times spent away recede into the fog of long-term memory.

I come away from these trips to Paris, pleasure trips for me – business as usual for Don, who, several times a year, resides at the Radisson Blue Hotel Ambassador on Boulevard Haussmann in the city centre near L’Opera Garnier and within walking distance of his office – invigorated, grateful, and with an altered perspective on life in the modern world, the history preceding us, being American, etc. Heavy stuff. But, no philosophical discourse here, let’s move on to the food.

Fortunately, we have the intrepid Muriel, a native Parisian who calls St. Germain home who speaks six languages and orchestrates all the business coming through the Paris office, to also orchestrate where we dine and assist us when our lame attempts at the French language fail completely. With business dinners every night, this is especially important now because of Don’s dietary restrictions and she made sure that the chefs were aware of his sodium allergy. She had told us that Europeans rely less on salt as a flavor enhancer than Americans and I think this is true. J’adore, Muriel! It’s wonderful to know that we have two excellent restaurants nearby that can prepare a delicious classic French dish with no sodium!

Only three blocks away, Au Petite Riche at 25 rue Pelletier, specializes in Loire Valley cuisine along with traditional French fare and an impressive selection of Loire Valley wines. Although I didn’t refer to any reviews before dining there, the Frommer’s review below is accurate and made me smile. Generally, we prefer traditional fare over haute cuisine and loved the old Paris ambiance, service was pleasant and efficient, and the restaurant was bustling with every table in each of the three dining areas occupied by 9:00 p.m. on both evenings (we returned on our last evening so I could try the Dover Sole which I’ve recreated here).

“No, that’s not Flaubert or Balzac walking through the door, but should they miraculously return, the decor of old Paris, with the original gas lamps and time-mellowed paneling, will make them feel at home. This place opened in 1865 as the restaurant associated with the very large and then-solvent Café Riche next door. After Café Riche burned down, the restaurant continued to attract lawyers, set designers, and machinists from the nearby Opéra Garnier, eventually becoming a well-known restaurant. Charles Aznavour is an occasional patron, along with politicians and anyone interested in the nostalgia of La Vieille France. Expect an impressive roster of Loire Valley wines and food that combines Loire Valley classics with traditional French fare. The house is famous for its Gillardeau oysters. Other examples include roasted rack of veal prepared à l’ancienne, a long-standing house special of tartare of beef, roasted whitefish in meat drippings, and seasonal game dishes such as civet of rabbit.”

Dover Sole in Butter Sauce

Roasted filet of duck, risotto with cepes

Beef’s cheek in red wine sauce

Serving a cheese course

We each started with an appetizer: David went with the homemade duck foie gras; I, the specialty Gillardeau oysters; Muriel, the rustic lentil salad with lardons, and a fresh green salad with steamed haricot vert for Don. Entrees are pictured above, except for David’s – he wasn’t waiting for the food paparazzi

But let’s get to the recipe – I usually don’t ramble on this long… Don raved about the Dover sole, so I recreated it at home with Petrale Sole from Santa Monica Seafood and a little less butter! They also made him steamed potatoes and carrots, and I did the same – minus the aged cast iron server with the nifty hook on the side where you could put the lid when serving.

Sole with Meyer Lemon Beurre Blanc Sauce

Serves: 2

2 – 8 ounce fillets of Petrale or Dover Sole

1/4 cup unbleached all purpose flour

2 tablespoons Star Extra Virgin California olive oil

Lemon Beurre Blanc Sauce:

1/4 cup champagne vinegar

1/4 cup good dry white wine

juice from 1 Meyer Lemon

1 tablespoon minced shallots

3 tablespoons chilled unsalted butter, cut into 1/2 inch cubes

1. Combine the vinegar, white wine, and lemon juice in a small saucepan. Bring to a gentle boil, add shallots, lower heat and cook until reduced to about 1 1/2 tablespoon.

2. Add two pieces of butter, whisk until it has melted into the sauce. Add each piece of butter, whisking until melted, before adding another. That’s the secret to a smooth sauce – also, do not let the sauce boil or it will separate.

3. Rinse fish, pat dry with paper towels. Place the flour on a plate and lightly coat each side of the fish filets with flour. Heat 2 tablespoons olive oil in a skillet over medium heat, place the fillets in the skillet and cook until a golden brown, about 3 minutes depending on thickness (the petrale sole was thicker than dover sole filets which cook almost instantly). Gently turn with a fish spatula, and brown the other side. Be careful not overcook or the fish will be mushy.

*This recipe is based on one in Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck with one major difference – I used 3 tablespoons of butter instead of 3 sticks (24 tablespoons) rendering a more concentrated sauce that highlights the citrus flavors.

Enjoy

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Salmon, Citrus and Sage

Priscilla — Tue, 04 Oct 2011 17:55:25 +0000

Besides seasonal + simple, I emphasize healthy dishes here at She’s Cookin’ – and, the older we get the more important this becomes. This isn’t a new thing for me, it’s always made me feel good to prepare a delicious meal for my family and know that they are filling their tummies with foods that fuel their mind and body. Plus, seeing and hearing others enjoy the fruits of your labor is the most rewarding part for any cook.

If you have the desire to eat healthier (you have to want to do it), there are five simple methods or techniques that will help you prepare delicious, heart-healthy, lower-calorie, nutritious meals and allow you to mix it up and keep it interesting for everyone. Being in southern California, I tend to grill and broil frequently, some of you may rely on stir frying several times a week. This is all good, but can get boring. Today’s Poached Salmon recipe was me reminding myself to change it up and step away from the grill and broiler. Plus, since I misunderstood September’s 5 Star Makeover Challenge, I wanted to prove that I know how to cook with wine, not just drink it In this dish, bright caramelized citrus pairs with rustic autumn flavors to express the transition from the light of summer to brisk days of Fall and satisfying comfort foods.

Moist, tender and flavorful – go ahead, take a bite!

Poaching is an excellent way to keep fish moist and tender. You can use any combination of chicken, seafood, or vegetables; simply place ingredients in a pot and cover with water or broth, or in this case clam juice and wine. Bring to a gentle boil, then reduce the heat, cover and simmer until cooked. Then use the nutritious, flavorful liquid for a sauce or save it for use in soup. The four other techniques that are part of a healthy cook’s repertoire are Steaming – excellent for retaining vital nutrients, Stir-Fry – loads of flavors and texture, Roasting – comforting and rich flavors in caramelizing meats and vegetables, and En Papillote (Cooking in Parchment) – a fun and delicious meal in a packet! You can get the recipe for my Sesame Salmon En Papillote (yes, I love salmon and it’s loaded with healthy Omega 3 oils) and I’ll be featuring each one of the other techniques in the weeks to come, so check back

Poached Salmon with Citrus, Crispy Skin and Caramelized Grapefruit

Bright caramelized citrus paired with rustic autumn flavors express the transition from the light of summer to brisk days of Fall and rich, satisfying comfort foods.

1 pound wild salmon*, skin on

2 teaspoons olive oil

1 bottle clam juice

1 cup dry white wine*

½ lemon, thinly sliced

3 garlic cloves, peeled, sliced in half

sprinkle of crushed red pepper

Garnish: crumbled crispy salmon skin and sage leaves

For caramelized grapefruit:

1 Ruby Red grapefruit, supremed

1 tablespoon brown sugar

Supreme the grapefruit by first cutting the ends off. Set on a cutting surface and, using a sharp paring or fillet knife, cut down the sides of the grapefruit to remove the peel and trim off all of the white pith. Working over a bowl, cut along the membranes to release the grapefruit segments. Reserve grapefruit juice.

Heat a large nonstick skillet over medium-high heat. Add the grapefruit and the sugar. Cook until each segment is caramelized, 3 to 4 minutes. Transfer to a bowl and let cool.

For the Fish:

1. Rinse fish, pat dry with paper towels. Cut crosswise into 3 equal size pieces. Using a sharp fillet knife, hold fillet with one hand, insert knife between the flesh and skin, press down and move knife along the skin to separate. Place skin on a pan covered in aluminum foil, brush with olive oil and place under broiler until crispy, about 5-6 minutes – watch closely. Allow to cool and crumble with your fingers or wrap in plastic wrap and crush it with the back of a spoon.

2. Heat olive oil in large nonstick skillet over medium-high heat. Place salmon fillets (top side down) in the skillet and cook for about 3 minutes. Browning the fish gives it a more attractive look and deepens the flavor.

3. Combine clam juice and next four ingredients in a heavy, large saucepan. Cover and simmer for about 10 minutes to allow flavors to blend. Using a spatula, place the salmon gently in the poaching liquid, add the accumulated pan juices as well. Cover, and simmer gently for approximately 8 minutes. Using a slotted spoon, remove salmon and transfer to a platter, tent with foil to keep warm.

4. Remove the garlic and lemon from the poaching liquid, and boil until reduced to about ½ cup.

White Bean and Sage Salad

1 can cannellini beans, rinsed and drained

1 large clove garlic, crushed

1 T. meyer lemon olive oil

1 T. lemon zest

1 T. fresh sage, finely chopped

Mix together in a small bowl at least half hour before serving to allow flavors to blend. Add salt and pepper to taste.

To plate: Spread a spoonful of the cannellini beans on a plate, surround with grapefruit segments and juices, place a salmon fillet on top of beans, drizzle with wine reduction sauce, sprinkle with crushed salmon skin and garnish with sage.

*Note: I used wild troll-caught Coho Salmon from Santa Monica Seafood and a Dry Muscat wine.

Enjoy

Gaya melon, yellow eggplant, and jujube fruit from the Farmers Market.

Hope your week is off to a great start! I’m frantically preparing for a three-week trip!

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Classic Pairing for Gruner Veltliner

Priscilla — Tue, 27 Sep 2011 18:12:21 +0000

With the heat of summer behind us, we welcome the balmy days and cool nights of autumn and harvest season! And, what better theme for September’s 5 Star Makeover Challenge and this beautiful time of year than cooking with wine!

But, I cannot tell a lie – somehow, over the past month, I got it in my head that the theme was a wine pairing dinner – don’t know exactly how that happened – maybe it was the wine tasting we did in Paso Robles on the way back from dropping College Girl off in Santa Cruz or the Girls Day Out in Temecula wine country that has been in the works for the past month, but it happened and I never thought to refer back to Lazaro’s email (or Facebook) to double check.

hosted by 5 Star Foodie & Lazaro Cooks!

So allow me to introduce you to my new favorite wine: Grüner Veltliner [GROO-ner Felt-lih-ner] is a white-wine grape grown principally in Austria and is their most widely planted variety. This grape produces pale, crisp, light to medium-bodied, slightly spicy wines of good to very good quality. It can be fresh and lively to concentrated and intense and typically shows nuances of grapefruit and citrus, with a touch of fresh cracked pepper.

In my online reading, Grüner Veltliner was referred to as THE hip wine (a blog post from 2007) and my Total Wine Guide to Wine and Spirits noted that Austrian white wines have become the darling of sommelier’s across the country. Years ago a few sommeliers thought to offer it as a creative pairing with Asian cuisine – it’s now considered a classic pairing. Dr. Vinny at Wine Spectator says, “Grüner Veltliner’s bright acidity and appealing spicy quality pair it very well with all types of food. The most eye-popping match is how well it goes with Asian food—anything from Vietnamese to Thai to spicy Chinese flavors. Next, try it with seafood. Grüners also go very well with bitter greens and salads. Then have your favorite pork tenderloin dish. And finally, enjoy how that acidity can cut through salt and fat, like in a smoked ham.”

While there are many expert tips on pairing food with wine, a good basic rule that I’ve learned in various wine classes is that the wine of a particular region pairs well with the foods of the region. Sure there are other pairings that are more inspired and exciting because they bring together more unusual tastes, but if you’re a bit tenuous and still learning about the characteristics of wine, then there is absolutely nothing wrong with sticking to the classics.

As Ray Isles states in An Expert’s Pairing Advice: “there’s a kind of default logic at work here: The wines of a certain region go well with the foods of a certain region because they’ re both from the region and everyone has always eaten and drunk them together. That said, climate and culture do seem to work together to create felicitous food-and-wine combinations; the rosé wines of Provence do taste awfully good with bouillabaisse, and Tuscany’s arista di maiale(pork loin roasted with rosemary and garlic) is a natural with Chianti Classico—the wine’s firm tannins and slightly herbal character just seem to go naturally with the herby roasted meat.

In part this is because these are regions that have hundreds of years of culinary and viticultural history, where the cuisine and the wine have grown up together, in a sense. Saying that the wines of Napa Valley are particularly suited to the cuisine of the Bay Area is, on the other hand, probably a bit more of a reach. But in general, it’s hard to go too wrong matching the wines of a region to the cuisine of that region.

Although, I’ve been enjoying Gruner Veltliner since tasting several in the Wines of the World Class I took at UCI last winter, I decided to cook a classic Austrian dinner of Wiener Schnitzel to pair with a bottle of Heidel 2009 Grüner Veltliner which was included in a wine tasting of German Rieslings at Wine Lab Newport. For the makeover I served classic Wiener Schnitzel with a warm potato salad and a fresh, seasonal (apples) take on sauerkraut which added a bright acidity and lovely crisp freshness to each bite

Crispy Wiener Schnitzel
(Wolfgang Puck recipe at Food & Wine)

1/2 cup all-purpose flour
2 eggs, beaten
1 1/2 cups plain dry bread crumbs*
4 thinly pounded veal cutlets, about 4 ounces each
Salt and freshly ground white pepper*

Canola oil, for frying

Ligonberry preserves for serving*

1. Put the flour, eggs and bread crumbs into 3 shallow bowls. Season the veal with salt and white pepper. Dredge the cutlets in the flour, then dip in the egg and coat with the bread crumbs; press to help the crumbs adhere.
2. In a very large skillet, heat 1/2 inch of oil until shimmering. Add the cutlets and fry over moderately high heat, turning once, until golden brown and cooked through, 2 1/2 to 3 minutes. Drain on paper towels and sprinkle with salt. Serve the Wiener schnitzel with lingonberry preserves.

* Note: I adapted this to serve 2 and used panko in lieu of bread crumbs and a combination of dried cranberries, currants, cherries, and pomegranate seeds steeped in hot water (to plump) as garnish and a condiment since I didn’t have ligonberry preserves. Also, as always I don’t add salt due to Don’s sodium restriction and used mixed peppercorns instead of white pepper. With very little saturated fat (canola oil and olive oil are both monounsaturated fats) in the two sides and a lean protein, our wine pairing dinner was heart healthy, as well as low-sodium.

Potato Salad with Champagne Vinegar

1 pound fingerling or Dutch yellow potatoes
2 tablespoons Champagne vinegar
2 teaspoons Dijon mustard
1/4 cup plus 2 tablespoons canola oil
1 tablespoon chopped fresh flat-leaf parlsey
1 shallot, minced
Salt and freshly ground pepper

1. In a medium saucepan, cover the potatoes with water and bring to a boil. Simmer over moderate heat until tender, about 15 minutes. Drain and peel the potatoes, then cut them into 1/4-inch coins.
2. In a bowl, whisk the Champagne vinegar with the mustard. Gradually add the oil, whisking until smooth. Add the scallions and the shallot and season the dressing with salt and white pepper. Add the potatoes and toss to coat. Let stand at room temperature for 10 minutes before serving.

Make Ahead: The potato salad can be refrigerated overnight.

Apples and Cabbage Slaw with Caraway

2 tablespoons olive oil
1 tablespoon fresh thyme
½ teaspoon caraway seeds
half red onion, thinly sliced
1 cup red cabbage, thinly sliced
1 cup green cabbage, thinly sliced
2 small Gravenstein, (or Pink Lady or Granny Smith) apples, thinly sliced
1 tablespoon apple cider vinegar
Salt and pepper to taste

Place cabbage and apples in a glass bowl. Toast caraway seeds in a skillet over medium heat until fragrant. Whisk oil, salt and pepper, thyme, and apple cider vinegar together in a glass bowl. Pour the oil and vinegar mixture over the cabbage and apples and toss to coat, add caraway seeds and toss again.

Enjoy Thank you for visiting and don’t forget to check out all of the other cooking with wine creations done by the group by clicking the 5 Star Makeover link above.

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