Afternoon Treat for All: Recipe

I've seen tomatillos in the supermarket lately and wanted to buy them but every time I passed the display I wound up distracted and somehow kept walking. Today was different though; I was far more determined and succeed in taking them home. I found a Rick Bayless recipe for roasted garlic and tomatillo salsa and I followed it but as I tasted it I realized it was a bit too hot - even for me - so I altered it slightly by adding some fresh yellow pepper and a squeeze of lime which toned it down a bit.

The kids and I made a quick saute of onion and bell peppers and added some fresh cilantro at the end.  Then we heated up some black beans and together we made a few quesadillia with Mexi-Style shredded cheese.  We all sat down for a 3:00 p.m. treat. and a chat. I steered the kids away from the salsa but man was it GOOD!

Roasted Garlic and Tomatillo Salsa
1 large garlic clove, peeled
4 large tomatillos, husked, washed and halved
2 small chipotle chilies, from the can
juice of 1/2 lime
1/4 yellow bell pepper, coarsely chopped

In a large non-stick pan over medium-high heat, place the tomatillo halves cut-side down along with the garlic clove and cook about 4 minutes - turn and cook 4 more minutes on the other side. Place the tomatillos and garlic into a food processor along with 1/4 cup water, pepper, lime and chipotle chilies. Puree until all ingredients are a smooth consistency.

Roasted Garlic and Corn Salsa: Recipe

Recently my husband and I watched a show on Rick Bayless and his salsa line which inspired me to decide that I should sample a ton of salsas and then blog about them. More on that later.

Today I was hungry for a warmer version of my usual salsa (http://meredithsfoodforlife.blogspot.com/2008/05/memorial-day-weekend.html) and given the year anniversary of Meredith's Food for Life is fast approaching, I thought that it would be a good time to update an old favorite.

This was easy to do - really easy - and the whole batch was gone by the end of the day. The consistentcy was thick enough to stick to your chip was not too thick that it was qualify as chunky. The flavor had a bit of a smokey-ness to it and certainly had heat. Gotta love jalapeno peppers.

Roasted Garlic and Corn Salsa
3 large ripe tomatoes on the vine (almost 2 lbs)
1 medium jalapeno
3 garlic cloves, peeled and whole
1 small-medium ear of corn
1 yellow pepper (whole)
1 organge pepper (whole)
2 Tbsp. olive oil
Juice of 2 limes

Preheat oven to 475. Place tomatoes, corn, garlic, jalapeno, and peppers onto a large heavy baking dish. Roast in the oven about 15 minutes, turning once. Allow the items to cool slightly and peel off the toatoe skins, leaving the whole tomato in tact. Place in a food processessor and add the garlic, 2-3 thin slices of jalapeno, oil, lime juice.

Scrape the kernals off the corn cob and add to the processessor. Finally, peel off the skin from each pepper and slice off the stem and remove seeds. Cut off 1/3 of each pepper and slice into chuncky pieces and add to the processesor.

With tight fitting lid, puree the ingredients to desired consistency and serve.

Baked Clam Dip: Recipe

The first time I had this dish I was about 17 - the mom of a guy I was dating made this baked clam dip and it was really simple and very good. I copied down the recipe and made it every once in a while. Years later, for my bridal shower, I received recipes from friends and family on beautiful cards. Of course, I received a great update to the Clam Dip so naturally I combined the best of the two and now I make it all the time!

This is always a big hit - it's super simple and gets great feedback. This time I made it the day before and brought it to room temp before I put it into the fridge and then, again, brought it to room temp before putting it in the oven the next day.

Baked Clam Dip
1/2 cup (1 stick) unsalted butter
1 small onion, finely chopped
1 green pepper, finely chopped
1/4 cup parsley, finely chopped
3 -4 shakes of Tabasco Sauce
1 Tbsp. dried oregano
3/4 cup breadcrumbs
1/2 cup Parmesan cheese
2 small cans minced clams, drained and liquid reserved
2 Tbsp. fresh lemon juice
4 oz. shredded mozzarella

Preheat oven to 350.

In a large saute pan, melt the butter and once it's foamy, add the onion, pepper and parsley. Saute until soft, about 10 minutes. Add in the Tabasco and the oregano and stir well. Add in the drained clams and stir about 2 minutes. Next add in the breadcrumbs, Parmesan cheese, and the reserved clam juice. Mix well - it will start to thicken. Once it becomes slightly dry, add in the lemon and mix well again.

Pour into a pie plate and top with shredded cheese. Bake about 15-20 minutes or until top begins to brown slightly and cheese is bubbly.

Sundried Tomato Pesto: Recipe

This is another really easy thing to make for a holiday meal - especially since it looks like you either bought it (making people think it was expensive) or slaved over something to make it! So here you go - a great accompaniment to many dishes. You can toss this with hot pasta for a terrific light meal. Or you can spread it on crusty bread for an easy hors d'ouevre. It's terrific with fresh mozzarella and serving it side by side with Mozzarella di Bufala is an awesome pairing.

Just be sure to serve it at room temperature for this dish.

Sundried Tomato Pesto
5 oz. sundried tomatoes in oil
2 Tbsp. red wine vinegar
1 garlic clove
1 Tbsp. capers
1/3 cup very good olive oil
1/4 cup pecorino, grated

Combine all ingredients, except the cheese, into a food processor and puree well. Add the cheese and pulse a few times to incorporate well. Serve immediately or refrigerate but be sure to remove and warm up to room temperature before moving ahead.

White Bean Puree: Recipe

I'm certain it was a joke but I was taken aback when my mother asked if these were "Ritz Crackers and Cheese Whiz" as she was about to take a bite. Huh? I'm not sure I've ever actually eaten Cheese Whiz though I love, love, love, Ritz Crackers (who doesn't??).

These were very good - the puree was thick and creamy with lemony flavor and just a hint of truffle oil (not something you can use with a heavy hand).

White Bean Puree with Truffle Oil and Dill
15 oz can Cannelloni Beans, rinsed and drained
2 garlic gloves
1/4 cup Parmesan cheese
1/4 cup very good olive oil
3 Tbsp. Lemon Oil
1 tsp. White Truffle oil
2 Tbsp. fresh dill, washed and separated for garnish
crackers - like Classic Melba Toast

In a food processor combine garlic and beans together. Then add in the olive oil and puree until smooth. Then add in the lemon oil and continue to puree until thick and creamy. Finally, add in the truffle oil and the cheese and puree quickly until fully incorporated. Spread onto toast and top with dill.

The Jewish Girl in Me: Recipe

My whole life I've enjoyed the smell of my mother making chopped liver for each and every Jewish Holiday. I promise that it wasn't until I was nearly 21 that I even took a taste. Just the thought of "liver" made me want to practically wretch. But now I know that this is a food that my ancient ancestors ate (maybe not so ancient...does the turn of the last century count?) and I've come to love this as a "perfect" food. If you've never had this dish, I urge you to try it. It is delicious and very similar to a foie gras terrine in texture - like a thick dip, almost.

Liver is rich in nutrients and vitamins. Per ounce it has 47 calories and 2 grams of fat (with only 1 gram saturated), no carbs and 7 grams of protein. Eating 1 ounce of liver will give you 75% of your daily intake of Vitamin A and 18% of your daily intake of Iron. In fact, I can recall a time in my early twenties when the doctor had suspected I was suffering from anemia and I was due for a series of blood tests shortly after Rosh Hashanah. I gobbled down Challah and Chopped Liver all weekend and when the results came back from the doctor I was shocked to find that my iron count was way, way up. Couple this with my mother's matzoh ball soup and I would be forever healthy.

This recipe has no recipe, try as I might to pin it down. It seems to change slightly each time we make it. Like most cooks, I don't measure the oil (really) or the spirit. But regardless, I've managed to keep this as constant as possible over the past two years so now I can offer it to you with relative certainty that it will come out as it does each and every time for me and my family.

This is creamy and rich. It's great cold or at room temperature. It's perfect for a crusty piece of bread or a soft Challah. It's truly a magic food and this recipe is perhaps the best I've ever come across.

A Jewish Mom's Chopped Liver
1 1/4 lb. container chicken livers
1 Tbsp. vegetable oil
1 onion, sliced thin
1/4 cup Calvados (Apple Brandy)
1 hard boiled egg, peeled

In a large frying pan, heat the oil over medium-high heat and saute the onions for about 6-8 minutes until soft. Add the entire container of livers into the pan and saute about 10 more minutes, stirring often and until the liver turns very brown rather than red. As the liquid bubbles up continue to stir the mixture.

Add the calvados and stir another 2-3 minutes.

Turn off the heat and allow the mixture to cool for a few minutes. Then place the mixture into a food processor with the hard boiled egg and turn on the machine. Puree until well mixed and smooth.

Nature's Bounty: Caponata Recipe

I don't have a huge spot for gardening - the backyard is not terribly large and there is a wonderful spot for entertaining along with the much needed grass! But there is a small little plot that has become my herb/vegetable garden. To be honest, I love planting everything at the start of the season but by mid-July I truly hate to weed, but do reluctantly, and by late August I can't wait to pull everything out of the ground...despite the fact that I still have a huge crop growing.

In anticipation of a vacation, I tried to harvest what I had and then began to fret over what to do with it all. I've got about 2 pounds of cherry tomatoes that are perfectly ripe. A dish made with them surely will show up on tomorrow night's dinner menu. And I made a batch of pesto sauce with the abundant basil. I will gather tons of herbs together tomorrow and make a butter that I can freeze for the winter months. I already made rosemary oil...and I do not care to dry the herbs. Oh more ideas will spring to mind, I'm sure.

That left me with about 8 ripe full size tomatoes, 4 Itchiban eggplant and 4 or 5 green peppers. I began thinking about a stew-like dish that could morph into caponata. It smells and looks delicious with so many colors and flavors. I highly recommend this even if the wares did not come from your own garden. You can use this as a great sauce over a hearty pasta or it can be used as a dip with toasted bread. You could also use it, simply, as a side dish with rosemary-garlic lamb chops.

Garden Caponata
1 onion, finely sliced and diced
1/4 cup Rosemary Oil + 1 Tbsp.
3 large garlic, minced
4 cups Itchiban eggplant, diced into 1 1/2" pieces (about 3 medium/large)
2 small or 1 large green pepper, diced
1 14-oz. can diced tomatoes with juice
2 large fresh tomatoes, diced
1 Tbsp. fresh rosemary, finely chopped
1 tsp. fresh thyme, removed from stem
1 tsp. dried oregano
1/4 cup fresh parsley finely chopped
1 Tbsp. fresh basil finely chopped
2 tsp. capers
1/2 cup Kalamata Olives, pitted and chopped
pinch of salt and pepper

In a large, heavy, pot warm 1/4 cup oil over medium-high heat and saute onions about 5 minutes, stirring well. Add garlic and saute another 5 minutes, lowering heat if garlic looks like it will burn at all. Then add eggplant and saute another 5 minutes, stirring well. Add peppers and all remaining ingredients. Stir well and lower to low-simmer and cook, uncovered, about 1 1/2 hours, stirring well. Do not let mixture boil at any time.

Spoon about 3/4 of the mixture into a blender pitcher and pulse 5-6 times until blended very well and smooth. Mix in remaining caponata and serve over pasta or as a side dish. Alternatively, cool over night and serve as a dip with toasted bread.

Quick Thinking: Recipe

You know, this blog thing can be pretty stressful at times! Yikes. I want to make something easy for dinner and then write about it - but hey! Easy isn't always...well, easy!

But tonight I raced to the market after you know what (the trip to the gym) and grabbed the most perfect sausage. You don't all live in Lynbrook, naturally, but I have to tell you that this place where I buy meat is so great (for those of you who do, you know it...it's Cross Island!) and the pinwheel sausage is out of this world. Moral of the story is to find a butcher - the meats and the service there are always superior to what you'd find in a supermarket.

Anyway, I picked up a wheel of lamb sausage (watch the BBQ flare-ups from the fat) and some watermelon. I thought I'd round out the dish with some homemade pesto for pasta but by the time I walked in the door at 6:01 p.m., my children looked like they were going to eat me - so waiting another 25 minutes while my husband cooked the meat and I made some pesto sauce and pasta didn't seem like much of an option.

And then it hit me (see, these things aren't always so organized): I made a whole bowl of fava bean puree/dip the other night for our get-together but because there was so much food already out that I was sure someone would mistake me for a lunatic, I didn't serve it. I took the bowl out of the fridge and set it on top of the stove - right next to the burner that I was using to boil the pasta (so it warmed to room temp faster). I sliced up some cherry tomatoes from my garden and threw them into a giant bowl. I added the pasta and the puree and mixed it all up. Then I took a veggie peeler and peeled off some Parmigiano-Reggiano curls on top. Delicious and it only took about 18 minutes.

see the link to the post about Fava Bean Spread: http://meredithsfoodforlife.blogspot.com/2008/06/fava-beans-recipe.html

Recipes from Party Night

I'm only offering recipes on the items that I made that were my own creations. You know I tend to follow recipes from time to time. There are some great recipes out there that I love and love to make...they just don't happen to be mine. That's ok. You should enjoy them, too.

Toasted Baguette with Goat Cheese, Caramelized Onion and Sundried Tomato


1 baguette, sliced in 1/4" thick slices
1 vadalia onion, sliced thin
1/4 cup white wine
2 Tbsp. good olive oil
2 Tbsp. sugar
Olive Oil
8 oz. goat cheese, room temperature
1/2 cup sundried tomatoes, julienned in oil
1/4 cup basil, chopped
salt, pepper
dried parsley
dried basil
dried oregano

Preheat oven to 400. Slice bread and brush each side with olive oil. Sprinkle both sides with salt, pepper, parsley, basil, and oregano. Bake 7 minutes, turn, and bake 6 more minutes. Cool on cooling rack.

Meanwhile, heat 2 tablespoons of oil over medium high heat and saute onions until very translucent - about 10 minutes. Add sugar an saute another 5 minutes - stirring often. Add wine and allow it to boil. Stir well. Cover for about 10 minutes - stirring once or twice. Should be very brown and Carmel color. Place in a bowl.

Smear each bread slice with about 1 teaspoon of cheese. Cover with about 1 teaspoon of onion. Then put a piece of sundried tomato over each piece and sprinkle with basil.

Can be left at room temperature at this point for about 3 hours. Do not cover.


The White Bean dip comes from Giada's book, "Everyday Italian." I have listed this book on my blog before as I think it's a great book. I love the way she makes good food with simplicity.


My peach Salsa recipe has been profiled before. Here it is: http://meredithsfoodforlife.blogspot.com/2008/05/dont-let-fruit-go-bad-peach-salsa.html


The Eggplant crisps are pictured here. They were delicious - especially since I grew the eggplant myself; an added bonus. They came from Martha Stewart's book on Hors D'Ouevres - a great source of inspiration.



Ahh...the Spinach Dip - you know the one...the Knorr Vegetable Dip mix recipe made with mayo, sour cream, water chestnuts, scallions, chopped spinach served in a giant bread bowl. Hmmmm... It's on the back of the dip mix package.

The frozen margarita - it's from the can like pink lemonade. It's made by Bacardi and it's really good!!!!

the Sangria...I sliced up a ton of fruit (peaches, apples, oranges, and grapes) and I put them into a pitcher with a whole bottle of white wine and about 3 cups of seltzer. Nice and dry and really potent.

The Tuscan Skirt Steak
This should be made several days ahead of time. I made a dry rub mix with the following and I rubbed it all over the steak and let it sit in the fridge for about 42 hours before BBQing it.

4 lbs. skirt steak
1/4 cup dried oregano
1/4 cup dried basil
1/4 cup dried parsley
1/4 cup kosher salt
3 Tbsp. Smoked Paprika
1 Tbsp. red pepper
1 Tbsp. ground savory
1 Tbsp. Adobe seasoning
ground black pepper
3 Tbsp. dried rosemary

In a small bowl, combine all herbs and seasonings. Mix well. Lightly score the steaks on both sides. With your hands, rub hand fulls into the steak on both sides - using a small fist-full for each side of the steak. Fold up each steak and place in a plastic bag. Refrigerate at least overnight.

Grill each steak about 6-8 minutes per side.


Fried Artichokes. See the link - but here is the photo

http://meredithsfoodforlife.blogspot.com/2008/06/artichokes-recipe.html


Orzo with Feta, Cherry Tomatoes and Herb Butter

1 box orzo
1 pint cherry tomatoes
1 cup assorted herbs (basil, mint, sage, rosemary, chives)
1 stick of butter, very soft
salt
8 oz. feta cheese, crumbled

In a large pot, boil and cook orzo according to directions. Meanwhile, in a food processor, shop herbs finely. Add the butter and pulse a few times until herbs are well incorporated. Sprinkle butter with salt and pulse two more times. Gather butter into a ball and place in plastic wrap. Roll into a lot and refrigerate about 20 minutes or until cold.

Slice tomatoes in half lengthwise and place into a small bowl. Drain orzo and return to cooking pot. Add herb butter to hot orzo and mix until melted. Add tomatoes and crumbled cheese. Mix very well. Serve room temperature.

This gratin was soooo good that I truly wish I could take credit. But I can't. It comes from Ina Garten's "Barefoot in Paris". It was so wonderful.

And then there was dessert.
Neither one was my recipe. But both came from epicurious.com

Fava Beans: Recipe

Fava Beans are finally back in season (as if you needed another thing to add to your list of things to remember). These special beans arrive for just a short time in the spring/summer and in the Italian Riviera they make what is called Maro (there's an accent over the "o"), which is a creamy emulsion of raw fava beans, cheese, garlic, and olive oil and it's used as a spread or dip.

While I'd love to lay claim to this recipe, I cannot. Because it is so utterly perfect, I have yet to even attempt to alter it in order to make it my own. So here I offer the recipe from my most favorite Italian cook, Marcella Hazan (from her book: Marcella Cucina). This is wonderfully delicious.

Fava beans come in a long, green, pod and when you open the pod, the beans are putty white, large and smooth. To make this dish, you simply peel off the thin layer of "skin" on the outside of the bean and toss them into a measuring cup to ensure you have about 1 cup of beans. This takes no time at all and while the weather is warm and you're relaxing outside with friends, enjoy this dip with slices of crispy bread or toasted pita. Serve with a crisp white wine from Italy.



Ligurian Raw Fava Bean Spread

1 1/4 lb. unshelled fava beans (1 cup, once shelled and peeled)
2 Tbsp. grated romano cheese
1/2 tsp. garlic, finely chopped
1/3 cup extra virgin olive oil
1 1/2 tbsp. fresh lemon juice
6 fresh mint leaves
pepper, freshly ground

Put all ingredients into the food processor and process into a creamy consistency. Serve room temperature.

Don't Let the Fruit Go Bad: Peach Salsa: Recipe

I am notorious in my household for overbuying in the supermarket. I can't seem to help myself - and come on, you can't tell me I'm alone here. I know it's not true! Seriously, I have learned that my husband spends about $50-$75 less than I do when he shops. Why? Because he goes with the list of items I outline and only purchases items on the list. Me? Well, I get inspired along the aisles or I stock up on sale items or I buy certain things to replace them when most of the time I already have them. And, I shop in the market the same way each and every time so I tend to fall for the same triggers...The fresh foods always look so inviting, don't they? And I have such good intentions! I say, "Oh! I need fresh fruit so I can be a good mom" And I put the fresh fruit in the bowl on the kitchen table when I get home but days pass and I see the things I purchased as they begin to turn. Or worse! The vegetables that I purchase and put into that drawer in the fridge? Oh forget it! I never see those again! So don't follow my lead on this one - only buy what you need.

When I was setting the table for dinner tonight and was about to move the fruit bowl off the table, I realized I had a perfectly ripe avocado sitting next to two beautiful white peaches (the actual flesh is white as opposed to the traditional "peach-orange" color) whose flavor seems to me to be much richer, milder and sweeter than a normal peach. So in a quick hurry I made a salsa to accompany the Cinnamon-Spice Rubbed Pork Chops whose recipe is on the blog (somewhere). It was a refreshing juxtaposition to the spice of the pork.

I try hard to focus on varying colors in what I make so that dishes are visually appealing as well as tasty. And I also try to vary the texture so that your mouth is surprised in each bite. It really did take just a few minutes to make and it was plenty for my husband and I and the kids liked it, too! And I felt as though I had done a very good thing by using up the fresh fruit before it went bad.

Peach Salsa

* Be sure to use ripe fruit for optimal flavor

2 White Peaches, washed and cubed (keep skin on)
1 Avocado, pitted and cubed
Juice of 1 lime
2 Tbls. Cilantro, finely chopped
1/2 cucumber, washed well and skin kept on, seeded and chopped**

** to seed a cucumber, slice it lengthwise and scoop out the seeds with a spoon

Combine all ingredients in a medium bowl and mix. Let stand for 5-10 minutes, stir once or twice.

Salsa and Guacamole for Memorial Day Weekend: Recipe

The warm weather is approaching - thank goodness. The sun and long lazy weekends always make me hungry for chips, salsa, guacamole and good beer. I've fallen in love with the Tostitos Chips with a Hint of Lime and awesome homemade salsa and guacamole. I keep these chips as a staple in the house - you know, the really big bag? I can certainly eat the bag myself (and have!) but I suggest dumping some into a basket and leaving it on the kitchen table or the backyard table for everyone to enjoy as they walk past on a glorious afternoon. This is our weekend routine in the warm weather and it's already started. Check out the QUICK recipes - and have salsa on hand all the time!

Summer Salsa

1 28 oz. can of plum tomatoes (from "San Marzano region of Italy")1 Jalapeno pepper, 1 red onion, 1 large bunch of Cilantro, 2 tbls. olive oil, 1 garlic clove, and juice of 2 limes

Place all tomatoes in your food processor or a blender (not the juice) and add 3/4 of the onion, the peeled garlic, the oil, 2-4 slices of the pepper (more slices, more spices), and the lime juice, and a large bunch of cilantro (make sure to wash it well - it can be sandy!).

Blend really well - till the onion and garlic are tiny!enjoy. It will keep in the fridge (well covered) for about 1 week.


Guacamole

1 ripe avocado, 1 bunch of cilantro, 1 lime, kosher salt, 1 garlic clove, 1 jalapeno

If you have a Mortar and Pestle, smash the garlic and a medium sized pinch of salt together to form a paste. If you don't have one, chop the garlic finely and combine into a large bowl. Add the salt as above.

Wash a large handful of cilantro and dry with a paper towel. Then finely chop it, as well (don't feel like you need to go crazy...just do it as best you can) and add to the bowl. Add juice from the lime and then finely chop about 1 1/2 slices of jalapeno - be careful not to touch the pepper with your fingers...use clean rubber gloves or hold it with a paper towel - the oil from the pepper can really sting your eyes and if you wear contacts...OUCH.

Finally halve the avocado, remove the pit and toss. Remove the flesh and slice into small pieces and put into the bowl. Mash all together and serve!

If you wish, you can add: 1 chopped tomato (I suggest removing the seeds...so the guacamole isn't too soupy) or some red onion...or both!