The 2nd apple found

 Food Memoir  Comments Off on The 2nd apple found
Jun 172017
 

This is the 2nd apple I found on the street this week. I found the first one on East Houston street outside of Whole Foods – understandable, not that this one isn’t either. I found this second apple on my way back from the Union Square Farmers Market where I had picked up better than 2 pounds of all organic, just dug out of the ground russet potatoes, because they looked like they’d be so yummy. Right then & there I knew I’d be making a pan sized potato pancake with a 4-5 minute egg or two for my lunch that afternoon.

When I found the 2nd apple under a bench in one of the East Village’s community housing development it too was of the Delicious genius or species of apple, for me an inedible lot. Because I can’t eat a Delicious apple the first apple I found was still rolling around in the bowl at the end of my kitchen table. I’ll spare you the list of modifiers I have for a bad apple.  What I could certainly do is to make a fine apple & onion marmalade which would be a wonderful topping for my Sunday morning pan sized potato pancake for breakfast.

Recipe:

2 Apples – peeled, cored/Dseeded, and cut into chunks

1 Onion – medium dice

I cooked the chunks down with a jolt of pineapple juice, because I have it, Pinot Grigio & a splash of white balsamic. Most people will definitely add sugar. I don’t. That’s about that folks.

For the potato pancake, I simply grated 2 good sized russet potatoes & tossed in half an onion I diced I had in the fridge. I salted the grated potatoes & onion well, stirred it well & let it sit in the fridge for about 20 minutes.  Friday afternoon I had one pan sized potato pancake w/two soft-medium boiled eggs. I’m going to make the apple onion marmalade now for my breakfast tomorrow.

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Super NUTritious Nut Loaf | nut loaf

 Food Memoir, health supportive, nutrient rich  Comments Off on Super NUTritious Nut Loaf | nut loaf
Apr 282017
 

image

Nut loaf

A friend who bought a half dozen bottles of Salt of D Earth as holiday gifts wrote to say, “how the RhODy blend really pulled her nut loaf together.”  I wrote back immediately saying, “NUT LOAF, what do you mean nut loaf? How have I never heard of a nut loaf? You’ve gotta talk me through this one.” Within minutes she texted back saying that she’s never used a recipe to make a nut loaf & she’s been making them for years but she did include a link for a recipe in her text none the less.

I checked the recipe in the link knowing full well I too would be ‘Making it my own”.

I hemmed & hawed about whether or not this nut loaf could really constitute being a true Recipe 4 Survival since a majority of the ingredients are not basic staples and some of them are quite expensive, for instance organic nuts.  I knew I’d love it, I wanted to make something I’ve never tried before and the play on words that a nut loaf is NUTritious made it all worthwhile.

Now that I’ve made it, nut loaf is a perfect recipe for survival. So here’s the rough math: the ingredients used to make a 9″ loaf cost about $18. At least 10 hearty slices can be had from the 9″ loaf which I know would suffice a family of 4 with left overs, so YES, nut loaf is a Recipe 4 Survival.  A slice, pan-seared makes a killer sandwich – especially since I used up my ancho chili infused maple syrup roasted butternut squash like a jam on the toast.  It freezes & reheats really well and it’s so NUTritious! IMG_8885

The ingredient’s & quantities called for seemed like overkill to me and I could tell what they were calling for and the final product would be very forgiving short of picking up mushrooms & cottage cheese I made my first nutloaf with basic staples I have at home.

If you happen to have left over or cooked rice, putting a nut loaf together takes almost no time at all. Let’s say 20-30 mins prep & 50-60 mins baking time.

Here’s what I did to make my nut loaf.

Preheat the oven to 350°

2 – 3 Cs cooked (short grain) brown rice – 1 cup of short grain brown rice yielded .

2 Portabello Mushroom tops & 1 stem – chopped.

2 dents of Garlic – minced or diced

1/2 large Onion – diced

sherry – splash/1/4 cup.

1 C Almonds – toasted & 1 C Walnuts – toasted

3 or 4 eggs – beaten

1 C – cottage or pot/farmer’s cheese

1 C Grated cheese – Cheddar or Smoke Gouda

(Pecans, Brazil nuts, cashews – whatever your fancy. I used nuts that are staple ingredients for me and I believe everyone should too)

I cooked 1 cup of short grain brown rice which I let toast lightly in the pan I sautéd the mushrooms in  then I added two cups of water, let that come to a boil for 5 mins. Turn the heat down, put a top on the pan and let the rice steam for a good 20 mins.

I pulsed to a fine chop 2 Portabello mushroom tops & 1 stem in my small food processor then cooked them off in a heavy bottomed pan with just enough olive oil to coat the bottom of the pan, 2 good sized dents of garlic roughly chopped  & 1/2 an onion diced.  I added various pinches of dry herbs, primarily thyme & sage which probably equal about a teaspoon each.  When the mushroom liquid evaporated I splashed in some sherry – a staple for me and let that cook off. Turn off the heat & let the mushroom mixture cool in a bowl.

Next I toasted the nuts, 1 C of  almonds & 1 C of walnuts I toasted each separately, a handful at a time in a small saute pan over a medium heat. This takes no time at all, just until you smell the aroma of the nuts by wafting the air over the pan. I tossed those into small food processor and pulsed.

In a large bowl combine the nuts & the cooked rice    IMG_8874

In another bowl beat 4 eggs, & 1 cottage or pot/farmer’s cheese. The recipe called for 5 eggs & 1 Cup of the pot/farmer’s cheese. Believe me, if I hadn’t been able to get the freshest most beautiful farmer’s cheese, I would have left it out. Season with Salt of D Earth or S & P.

Add the egg & cottage cheese and the sautéd mushrooms to the nut & rice mixture and stir to incorporate well.  This is when I added about a 1/4# of grated smoked Gouda & handful of dried cranberries.  I think apple chunks would work nicely in the mix. Maybe in place of a cup of nuts?  There’s sO much one can do to make this dish their own it’s NUTS.

Pour the mixture into a greased 9″ Pyrex loaf dish IMG_8877and decorated the top of the loaf. I used slices of apple. IMG_8881 Sliced mushrooms, a sprig of thyme, would look beautiful. I slid this into the preheated oven and let it cook for 50 minutes, turned the heat off & left the loaf in the oven another good 10 minutes.

Nut loaf is so great on so many levels. It travels well. It’s a great pot luck dish for a party, it’s filling and again, oh so NUTritious. The first time I made the nut loaf  it was so well received I scored big time as it took center field on the grazing table at a Superbowl party amongst a huge pot of vegetarian chili, cheesy nachos, traditional toppings, 2 different bowls of guacamole  & various dipping chips.

You too will score big time with this one. YUM.

 

 

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Passover – Seasonal eats | Passover seasonal vegetarian eats

 Food Memoir  Comments Off on Passover – Seasonal eats | Passover seasonal vegetarian eats
Apr 122017
 

Keep it seasonal, keep it green, keep it light

My arsenal of Passover eats are:

 cauliflower crust ‘pizza’, nut loaf and my sweet potato & string bean salad  They’re perfect dishes I hope will sustain you through the Passover week.

May these days of joy, rejuvenation, connecting with friends & family carry us through the year

Chag sameach, חַג שָׂמֵחַ, Happy holidays

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Mushroom Barley Soup – Oh My | mushroom barley soup

 Food Memoir, health supportive, nutrient rich  Comments Off on Mushroom Barley Soup – Oh My | mushroom barley soup
Apr 042017
 

snowmanformushbarley

Snow Day and Mushroom Barley soup go together well

I strategically made my way to the last car of the subway so that when I would emerge from being underground I’d be only a few yards from the entrance to the Whole Foods on Bowery & Houston.  Gathering the ingredients for my first ever, mushroom barley soup was all that was on my mind the entire subway ride but for some reason it was the carrots that were the standout ingredient for me.  I picked a perfect carrot for my soup from a heap of fantastic organic carrots & a handful each of: shiitake, cremini & button mushrooms. Then I was on to the bulk grain area to procure the barley. Being that this was the first time I was making mushroom barley soup, I was thrilled to find organic barley among the plethora of plastic silos filled with various rices, grains, beans, granola, etc.  that I did not know to look for pearl barley vs the barley that I happily watched fill the bag in the palm of my hand. At the cash register I declare the contents of the bag as hulled barley since I’d forgotten to weigh & price it at the bulk grains area.

The hulled barley took much longer to cook than pearl barley would which was a bit disappointing and reminded me of wild rice , which has never been a favorite of mine. One of my friends really liked the soup and liked the ‘snap’ of the very whole barley. Talk about a whole meal in a bowl. I toasted a thick slice of a good sour dough bread and rubbed that with a fresh garlic clove. I had this with pineapple juice & a splash of ginger beer  Very nutritional and comforting.

Here’s what I did to make the soup:

Ingredients:

1 – 2 Cs – mushroom stock/broth

1/2 # sliced mushrooms

1/2 a lg onion

2 Ts flour

1 C barley

4 – 6 Cs – veg broth

Baguette slices toasted & rubbed w/a garlic clove

What I did to make this: 

I brought at least about 6 cups of water to a boil in my kettle

I pencil cut the carrot. Very organic shape, quick & easy.

Sliced the stems of the shiitake and a fewmushrmstockpot of the button mushrooms and brought that to a simmer in about 2 cups of water and let that reduce over a medium to high flame or heat.

Then I methodically sliced the mushrooms.

Diced the medium sized onion.

Added the boiling water to a bowl with one all vegetarian bullion cube in it. Stir that around to make the broth.

Add enough olive oil to coat the bottom of a heavy bottomed pot. Add the carrots & onions and stir well and cook for about 5 mins to soften these ingredients. I find this is best done with a top on between the ‘stirs’. Then add about a cup of dried barley and the 2 Ts of flour. Mix well to coat all ingredients in the pot. Lower the heat. Top on.

Strain the mushroom broth over a bowl and add this to the pot of veg, barley & flour mixture. msuhrmbarleypot

Then add another 2 or 3 cups of the broth. Stir well, lower the heat, Salt of D.Earth to taste, top on. Simmer. Stir occasionally. This soup took over an hour to cook before the barley was soft enough to serve & eat.

Most likely I’ll try this ‘recipe’ with pearl barley to see if it may cook in less time and to see how it tastes but I’m happy with another happy accident because I think working with the ‘hulled barley’ which has not been polished added a very earthy, hearty element to the dish. Pretty nice for a dish many expect to find & relish having short-ribs, flanken or brisket in.

Try it, you’ll like it!

 

 

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Mar 132017
 

In honor of finally finishing and uploading my Almost Blue, Cauliflower Crust Pizza ‘video’ to youtube: https://www.youtube.com/watch?v=szhBor0ckmc and completing an illustrated recipe included in my ‘Brown Baggin’ It’ series, I’m bringing this entry to the top of my -blog entries. I hope you enjoy and Make This – your own!

cflower4grid

How coming across 3 Kumato tomatoes  & the last bit of a Cubanella pepper in my -fridge, left over from a Gazpacho I made for friend’s that were in town working during fashion week inspired me to make a cauliflower crusted pizza with a bechamel sauce still brings up a disconnect especially when I initially thought I’d simply incorporate the beautifully prepped tomatoes into a killer mac & cheese but boy oh boy am I THRILLED to have made & shot this for the Recipe 4 Survival youtube ‘channel’ – UNTIL I noticed the wardrobe malfunction when I downloaded and began to view the 41 segments I taped over two & a half hours that the zipper on my jump suit was down to my belly button & my breast in a very nice bra, thank goodness, are much more seductive to watch than me making a cauliflower crust pizza, which I completely unaware of. SO a week later I set out to make & record another cauliflower crust pizza.

Knowing the frustration I was experiencing after working so hard to make the first cauliflower crust pizza ‘episode’ a friend told me, “I saw cauliflowers in Union Square Market as big as a human’s head.” This was about the only thing that would get me motivated   cauliflowrshot to record another episode. We didn’t weigh the fresh, organic, head I found and after not much negotiating I happily gave a smiling bearded farmer in the NW corner of the market $5 and I don’t doubt it weighed 5 pounds. I used about a quarter of this head to make the medium sized crust pictured here. The few other ingredients called for to make a cauliflower crust should be in your ‘staples’ arsenal.  The zucchini & garlic pictured here was the topping for the second video I made wearing a teal, V neck cashmere sweater. No mishaps here. SO make a cauliflower crust pizza already. The video will demonstrate a great new Dparture point and effects….

INGREDIENTS 

1/2 of a medium sized CAULIFLOWER

1/4 C – PARMESAN – finely grated

1/4 C – MOZZARELLA – grated – I used smoked mozzarella

1 EGG

Seasonings – OREGANO, BASIL, S&P

FOOD PROCESSOR or a GRATER

KITCHEN TOWEL

PARCHMENT PAPER

Olive oil

Sheet pan or pizza stone

WHAT TO DO/WHAT I DID TO MAKE THIS

Preheat the oven to 450º

Trim at least half the flowerettes off the central stem of the cauliflower. Put 4 or more into the bowl of a food processor & pulse chop until the cauliflower looks like couscous. If you’re using a grater your cauliflower will not look like couscous – no worries.

Bring a pot of enough well salted water to a boil which you’ll par cook the cauliflower off in. If you so wish, a number of recipes cook the cauliflower off for four minutes in a microwave – I don’t do anything with a microwave and can’t remember how it’s done. Boil water and cook the cauliflower. I definitely cooked my cauliflower off for more than 4 minutes. I cooked it until I found a few of the large bits I were tender but 4 minutes in boiling water will certainly do.

The big trick to insuring you get a crispy crust & not a soggy one is to lay the strained, par boiled cauliflower on to a kitchen towel to cool. Once all the chopped cauliflower is cool enough to handle, wrap or roll the cauliflower up, like a cigar & ring it out in the sink as best you can.img_6252

Toss the dried out cook cauliflower, (which looks like the corn filling for a tamale)  into a mixing bowl & add the cheeses, seasonings & one egg, Mix well, I did this quick, quick quick with a whisk. Your hands work wonders too and you’ll be using them to form the cauliflower crust into a circle on oiled parchment on the baking surface you’re working with. img_6253

Bake until golden brown about 8-10 minutes.

It comes out perfectly,

In the time the ‘crust’ cooked I whipped up a bechamel but certainly most people will use a good quality tomato sauce & top with your favorite toppings.

Bake again for 5-7 minutes or until the cheese is bubbly & looks the way you’d like. img_6389 img_6259

With the left over fresh 1/4 head I made a killer cauliflower, parmesan soup in less than 30 minutes and  I still have about half of this huge head of of trimmed cauliflowerettes in the freezer. You know I’ll be eating lots of one of my all time favorite foods.

 

 

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Feb 062017
 

I came across a picture of Pappa al Pomodoro on instagram about a month ago and it’s been branded in my mind since.

Only a few ingredients were noted in the brief instagram post that went into the dish 1. unsalted Tuscan bread 2. a particular tomato paste da/from Italy, some basil, fantastic green olive oil & oh strips of Parmesan that appeared semi melted one deduces from the heat of the zuppa/soup. This lead me to scroll over no less than 6 different recipes, a google translation for Pappa al Ppmodoro since I just wasn’t having it being called Tuscan bread Soup when not one of these three words, Tuscan, bread or soup is in the title of dish & recipe. Oh Pappa translates as baby food, al – to the, and Pomodor – is tomato of course

Between Ina Garten, Bon Appetite and a few other’s I felt there was just too much going on in their recipes for Pappa al Pomodoro  for what I wanted to do to make this so I went at it – making it MY OWN! It is sO GREAT. EASY & fun to make in no time, plus, 4 basic, staple ingredients. A perfect recipe4survival.

First I went at, half a stale, Balthazar baguette, with a serrated knife cutting on a cutting board, cutting it into irregular cubes – paying no mind to removing the crust.

Then I brought at least 4 cs of water to a boil in my kettle to pour onto a veg bullion cube in a mixing bowl.

I diced up 1/2 a lg onion, a bit of carrot and sliced up a good sized garlic dent. I got these vegis cooking in a heavy bottomed pot with enough olive oil to coat the bottom of the pot & a good pinch of Salt of D Earth over a medium flame. I put a top on the pot to help the vegis sweat. Once they were at the desired tenderness I tossed the stale bread cubes into the pot and tossed to coat everything uniformly.

With the bread nicely coated with the oil & vegis I added 3 cups of the vegetable broth to the pot, covered it, stirred it frequently and turned the heat way down.  At this stage you’ll wanna stay around the pot to stir it occasionally.

Once all the broth is absorbed and the bread has softened I poured a 25 oz bottle of Union Market’s tomato basil ‘sauce’  into the ‘mix’/the pot. I stirred a pinch of dried red chili flakes in, some oregano and a bit more Salt of D Earth and I let this simmer over a low eat for a good 10 minutes.

This is when I also put a 4 minute egg. I ate one bowl plane, straight away with a sprinkle of grated Parmesan, Pappalpomodoro1the second bowl I had with the soft boiled egg. pappalpomodoro2Then I got down to writing this piece.

Killer meal on a cold night with a cold crisp Sauvignon Blanc.

 

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Cauliflower crust pizza

 Food Memoir  Comments Off on Cauliflower crust pizza
Oct 302016
 

cflower4grid

How coming across 3 Kumato tomatoes  & the last bit of a Cubanella pepper in my -fridge, left over from a Gazpacho I made for friend’s that were in town working during fashion week inspired me to make a cauliflower crusted pizza with a bechamel sauce still brings up a disconnect especially when I initially thought I’d simply incorporate the beautifully prepped tomatoes into a killer mac & cheese but boy oh boy am I THRILLED to have made & shot this for the Recipe 4 Survival youtube ‘channel’ – UNTIL I noticed the wardrobe malfunction when I downloaded and began to view the 41 segments I taped over two & a half hours that the zipper on my jump suit was down to my belly button & my breast in a very nice bra, thank goodness, are much more seductive to watch than me making a cauliflower crust pizza, which I completely unaware of. SO a week later I set out to make & record another cauliflower crust pizza.

Knowing the frustration I was experiencing after working so hard to make the first cauliflower crust pizza ‘episode’ a friend told me, “I saw cauliflowers in Union Square Market as big as a human’s head.” This was about the only thing that would get me motivated   cauliflowrshot to record another episode. We didn’t weigh the fresh, organic, head I found and after not much negotiating I happily gave a smiling bearded farmer in the NW corner of the market $5 and I don’t doubt it weighed 5 pounds. I used about a quarter of this head to make the medium sized crust pictured here. The few other ingredients called for to make a cauliflower crust should be in your ‘staples’ arsenal.  The zucchini & garlic pictured here was the topping for the second video I made wearing a teal, V neck cashmere sweater. No mishaps here. SO make a cauliflower crust pizza already. The video will demonstrate a great new Dparture point and effects….

INGREDIENTS 

1/2 of a medium sized CAULIFLOWER

1/4 C – PARMESAN – finely grated

1/4 C – MOZZARELLA – grated – I used smoked mozzarella

1 EGG

Seasonings – OREGANO, BASIL, S&P

FOOD PROCESSOR or a GRATER

KITCHEN TOWEL

PARCHMENT PAPER

Olive oil

Sheet pan or pizza stone

WHAT TO DO/WHAT I DID TO MAKE THIS

Preheat the oven to 450º

Trim at least half the flowerettes off the central stem of the cauliflower. Put 4 or more into the bowl of a food processor & pulse chop until the cauliflower looks like couscous. If you’re using a grater your cauliflower will not look like couscous – no worries.

Bring a pot of enough well salted water to a boil which you’ll par cook the cauliflower off in. If you so wish, a number of recipes cook the cauliflower off for four minutes in a microwave – I don’t do anything with a microwave and can’t remember how it’s done. Boil water and cook the cauliflower. I definitely cooked my cauliflower off for more than 4 minutes. I cooked it until I found a few of the large bits I were tender but 4 minutes in boiling water will certainly do.

The big trick to insuring you get a crispy crust & not a soggy one is to lay the strained, par boiled cauliflower on to a kitchen towel to cool. Once all the chopped cauliflower is cool enough to handle, wrap or roll the cauliflower up, like a cigar & ring it out in the sink as best you can.img_6252

Toss the dried out cook cauliflower, (which looks like the corn filling for a tamale)  into a mixing bowl & add the cheeses, seasonings & one egg, Mix well, I did this quick, quick quick with a whisk. Your hands work wonders too and you’ll be using them to form the cauliflower crust into a circle on oiled parchment on the baking surface you’re working with. img_6253

Bake until golden brown about 8-10 minutes.

It comes out perfectly,

In the time the ‘crust’ cooked I whipped up a bechamel but certainly most people will use a good quality tomato sauce & top with your favorite toppings.

Bake again for 5-7 minutes or until the cheese is bubbly & looks the way you’d like. img_6389 img_6259

With the left over fresh 1/4 head I made a killer cauliflower, parmesan soup in less than 30 minutes and  I still have about half of this huge head of of trimmed cauliflowerettes in the freezer. You know I’ll be eating lots of one of my all time favorite foods.

 

 

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Husk Tomato,Ground-Cherry Jam

 Food Memoir, Uncategorized  Comments Off on Husk Tomato,Ground-Cherry Jam
Sep 292016
 

IMG_5127 IMG_5123

I was invited to the Harvest Festival at The Sylvester Manor on Shelter Island one of the most glorious weekends this year.

About a dozen or so EZ-UP, pop-up tents manned by local vendors and food artisans offered up various delicacies from smoked turkey or brisket sandwiches, brick oven grilled pizza, all organic – kale, sweet potato & chic pea style soups and coleslaw to local wines, squashes, and Sylvester Manor eggs, husk tomatoes, breads, flower wreaths and cutting boards. The tents lined one edge of the farm’s ‘center field’ where a small stage was platform to a number of folk acts that played the last few hours of the weekend’s festivities.

My friend’s blanket was laid out just to the right of the EZ-UP tent where the ‘sound board’ was in the center of the ‘center field’.  As we were finishing lemonades and kettle chips and getting into our sweatshirts as the warm sun set for the day when another friend showed up w/a brown paper bag half full of husk tomatoes, grown on The Sylvester Manor farm. No sooner had he sat down when I had one of these yellow marble sized morsels pinched from it’s husk in my mouth. OOoos, ahas and yums drifted and filled our space as hands of adults and kids dove into that bag with little restraint.

Husk Tomatoes or Ground Cherries look like a mini heirloom tomatoes but taste like a cherry and tomato mixed into one bite. Pretty Dlectable if you ask me. Immediately I thought to myself, “this would make one killer tomato jam.” One of my all time favorite delicacies.

Concerned that the two pint baskets I got would yield very little I thought adding my next favorite delicacy, Peppadews, would bulk up the yield while also adding so much to the flavor and body of the jam on a whole.

After photographing these most gorgeous and interesting husk tomatoes or ground cherries for way to long I got that sauce pot on the stove.

What I used:

2-3 T of olive oil – enough to coat the bottom of a pot with a thin coating of oil.

1 T mustard seeds

1 t of red pepper flakes

3 good sized garlic dents – minced & sliced

2 baskets of Husk Tomatoes – husked & washed – some cut in half

6 – 8 Peppadews – sliced and good splash of their liquid

1/2″ fresh ginger root – finely grated

2T tomato paste,

1-2 T sugar and or maple syrup.

What to do:

Add the red pepper flakes, mustard seeds, garlic and ginger to the olive oil heating over a medium to low heat to infuse the oil with these savory flavors. Then I added the washed husk tomatoes and the sliced Peppadews and their liquid. Stir well, lower the heat.

If the mixture might be to spicy which it was the first time I made it, it can be toned down by added the juice of a wedge of lime, a bit more sugar or the maple syrup.  I also added some freshly ground nutmeg*

*Nutmeg is hardly a staple ingredient but I keep it around because a sangha member who’s authored a book on natural healing mentioned my using nutmeg when he noticed I was trying to suppress my cough during a Dharma teaching.

This Husk Tomato/Ground Cherry Jam is about the best conDiment to serve this time of year if you ask me. It’s a real trick or treat, sweet yet with a nice spicy bite at the same time & boy does the color work. It’s great as a topping on baked potatoes, scrambled eggs, on buttered toast of any kind, and any protein.  Make it, it’s great. A little goes a long way.

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The best Pot Luck dish – Sweet potato salad – | The best pot luck dish

 Food Memoir, health supportive, nutrient rich, Recipe for survival  Comments Off on The best Pot Luck dish – Sweet potato salad – | The best pot luck dish
Sep 092016
 
Sweet potato and haricot vert/green bean salad

Sweet potato and haricot vert/green bean saladIMG_2552

The first time I made this sweet potato salad was for a college reunion, pot-luck dinner party, cook-out for a group of about 15 friends, former roommates, their spouses, significant others, all of whom short of 1 or 2 of the wives are mad ass foodies. The dish is so colorful, with varied textures, wonderfully bright & earthy flavors as well, it’s sweet & savory, smooth & crunchy, easy to prepare & it travels well so it’s my go to dish when the invite to go to pot luck party comes my way and I’m going the Storytellers Pot Luck Picnic this Sunday in Brooklyn Bridge Park. This is also a staple dish when I’m on charter.

The recipe I first stumbled upon dresses the warm sweet potato salad with a bit of thinned out whole milk Greek yogurt. Typically I served the salad both ways, one bowl with just the vinaigrette, the other dressed with the plain yogurt.

Ingredients:

3 pounds sweet potatoes, cut into 1” chunks

½ pound haricot vert cut to 1″ pieces, then quickly blanched
Salt – for the boiling water
1 T raw or coconut sugar
1 shallot, minced
½ cup golden balsamic vinegar
2 tablespoons of spicy mustard
¼ cup olive oil
a handful of chiffonade basil leaves
Black pepper, to taste (I like a lot)
¾ cup of Greek yogurt

WHAT TO DO

While you bringing water to a boil to blanch the haricot vert prepare the shallot vinaigrette in to which the blanched haricot vert will marinate.  In a bowl, mix the finely minced shallots, vinegar, spicy mustard into which you’ll slowly drizzle in the olive oil & whisk until the dressing is well emulsified. Season with salt and pepper to taste, stir in the basil leaves.

Blanch the haricot vert – very quickly which helps to enhance their color as well as bringing a bit of subtlety to their bite.  Add the haricot vert to the dressing and let it marinate in a bowl w/a tea towel on top.

Prepping hericot vert & shallots for the vinaigrette marinade

Prepping hericot vert & shallots for the vinaigrette marinade

Put the cubed sweet potatoes in a large pot of cold water.  Bring the water to a boil. As the water heats up add enough salt to make the water taste almost salty then the Tablespoon of sugar. Once the water comes to a boil, turn the heat down to a simmer and cook the potatoes cook until tender, about 8 minutes. This technique for cooking potatoes that keep there shape is fail proof.

drained boiled sweet potatoes

drained boiled sweet potatoes

When the potatoes are tender, drain them from the water and put in a large bowl. While still hot, fold in the green beans vinaigrette. The longer the potatoes marinate in the dressing – the better.

IMG_2550

warm potatoes with haricot vert vinaigrette

Before serving, fold in the yogurt and adjust seasoning with salt, pepper & paprika. IMG_2552

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Rock’n Gazpacho – and the kids like it too

 Food Memoir  Comments Off on Rock’n Gazpacho – and the kids like it too
Aug 312016
 

gazpacho

I got an invite to join one of my best friend & his sons for dinner since his wife was overseas for one of the largest international art fairs. Fortunately we try and do this every now & then, keeping it fun for the boys & me.

Texts started rolling in suggesting we whip something up together but what was I thinking? My suggestion – right off the top of my head was Gazpacho. I have no idea where the urge or impulse came from, but it came just the same.  The suggestion returned exclamation points and then I started reading recipes.  After reading my obligatory, at least 6, I settled on the only one that did not use soaked bread & seemed the most authentic to me. It called for more olive oil than the others but I was all for that.  Then as luck would have it & the power of manifesting, I had to show the apartment right near Chelsea Market. I ran through the Manhattan Fruit Exchange scooping up various variety of tomatoes, a cubanella pepper, a lemon, an onion a head of garlic & a hot house cucumber.

While I prepped the vegetables for the blender which took not more than removing the of course washing everything well, seeding the tomatoes, the cucumber & pepper The Gazpacho chilled for a good half hour in a super duper Sub-Zero and Glenn had the most perfect sized, Spanish serving bowls, half a ripe avocado, beautiful olive oil & two aged balsamic vinegars, which I dressed each bowl with. Criminal I don’t have pics but here’s what to do.

We also served toasted & then steamed brown rice with sherry sauteed quartered button mushrooms and a fresh green salad with a light lemon, olive oil & a sprinkle of Salt of D Earth.

 

 

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