Peanut Butter and Julie

Whole Grain Penne "Caprese"

I would like to start this post by extending a sincere "thank you" to Haley Suzanne at Appoggiatura (gosh, I hope I didn't butcher the spelling) for an award that she honored me with.  Apparently, I occasionally "make her day," via this blog and my "sunny disposition."  Obviously, she hasn't seen me before I have my morning caffeine fix.  Seriously though, Haley, I am humbled by your kind words, and I encourage everyone to click on over to Haley's beautifully photographed blog for a sampling of her culinary grace notes, as she so eloquently puts it (although I would love to say that I came up with that phrase on my own.)   As the recipient of this award, I am now tasked with passing it on to some other bloggers who make me smile.  After many sleepless nights of surfing the blogosphere, analyzing posts, and agonizing over who would make the cut---O.K., I'm over-dramatizing this a bit.  Here are five talented bloggers who help to brighten my day (drumroll):

1. Candy, at The Courageous Cook, has a fairly new blog, but with her lighthearted and amusing stories, which accompany each recipe, I am a frequent reader.  Candy is also a talented contest cook, who is heading to the Gilroy Garlic Festival next week, so stop by and wish her luck!
2. Anne, at Cooking With Anne, always has the most beautiful photos of what is growing in her garden in Pennsylvania.  I was particularly captivated by the squash blossoms.
3. Shannon, from Writing as I Eat, is not only a talented cook, but a darn funny one too!  Read her post about her recent trip (her third) to the Pillsbury Bakeoff.  I told you that she is talented.  You might have also seen her as one of the featured contestants on Food Network's coverage of the Bakeoff.  She had that sinful looking tart....
4. I like to visit Jeni at I Found Happy because she writes all about Durham, North Carolina, where I went to grad school, and one of the sleeper great food cities in America.  Jeni, next time you go to Foster's, tell Sara Foster I said "hi!"
5. Finally, for dessert, there's Amy of Sweet Freak.  How can you not love a site whose URL is dessertsfordinner.com?  Amy's blog is all about NYC's best sweets, and boy, am I going to be well equipped with ideas come my next trip to the Big Apple!

So there you have it, my sure-to-cause-a-smile list 'o blogs.  Drop by over your morning coffee and start your day out right!

Today, keeping with yesterday's "marathon training" theme, I made one of Eric's favorite pasta  salads for him to graze on over the next few days.  Named after the traditional basil, tomato, mozzarella Caprese salad, this recipe was inspired by one of Ina Garten's many simply delicious "why didn't I think of that?" creations, which I've worked on enough times to finally tweak it to perfectly suit our tastes.  Because it is a lighter pasta dish, this recipe works year-round, and from my experience, it is a true crowd pleaser, so keep it in mind for your next potluck or dinner party.  Here are a few tips from preparing this colorful, healthy, and hearty dish:

• Pine nuts can be expensive, so if you don't have any on hand, or if you cannot find some at a reasonable price, then by all means substitute some toasted and chopped walnuts or hazelnuts for a similar effect.
• Depending on whether or not I can find good basil in my grocery store, I'll often substitute chopped arugula, which has a bit more of a bite, but it works very nicely in this recipe.
• This dish can be served hot, cold, or at room temperature.  Serve it as a main dish, or use it as a side for grilled chicken or fish.
• I mentioned this in previous postings, but my current preferred pasta is the line that includes flaxseeds from Trader Joe's.  This pasta has great texture, a nutty flavor, and at 99 cents per pound, you can't beat the price. 
• If you can't find good ripe tomatoes, feel free to substitute a 14-ounce can of diced tomatoes or fire-roasted diced tomatoes.

Whole Grain Penne "Caprese"

Serves 6-8

Ingredients:

8 ounces whole grain pasta

14 sun-dried tomatoes, packed in oil, divided

2 tablespoons red wine vinegar

6 tablespoons extra-virgin olive oil

2 large cloves garlic, peeled and diced

2 teaspoons capers, drained

3/4 cup kalamata olives, pitted, divided

1/2 teaspoon crushed red pepper

1 pound ripe roma tomatoes, coarsely chopped

Salt and pepper to taste

12 ounces fresh mozzarella, cut into 1/3-inch cubes

1/3 cup pine nuts, lightly toasted

3/4 cup freshly grated Parmesan cheese

1 cup loosely packed basil leaves, julienned

In a pot of boiling salted water, cook the pasta until it is al dente, according to package directions.  Drain the pasta and toss it with some olive oil in order to prevent it from sticking.  Place the pasta in a large bowl.

In the bowl of a food processor, combine 7 of the sun-dried tomatoes, the red wine vinegar, olive oil, garlic, capers, 4 olives, and the crushed red pepper.  Puree the mixture until fairly smooth.  Add half of the tomatoes to the processor, and pulse several times, until the mixture is almost smooth.  Add the other half of the tomatoes, and pulse 2 or 3 times, so that the sauce contains larger pieces of tomato.  Season with salt and pepper.

Chop the remaining kalamata olives and sundried tomatoes and add them to the pasta in the bowl.  Add the mozzarella and pine nuts to the bowl and toss to combine.  Pour the sauce over the pasta, sprinkle with the Parmesan and the basil, and toss well to coat. 

   

Arugula-Walnut Pesto Chicken Salad

A few weeks ago, Eric announced that he was going to have another go at the Las Vegas Marathon this December.  Fortunately, he seems to have learned a lesson from his previous attempt, which ended disastrously.  Oh, he finished, but I practically had to carry him to the car, he couldn't climb the stairs for two days, and he spent most of that time looking pale and miserable on the couch.  Way to celebrate the big victory!  How can you not  want to run 26.2 miles when I paint a picture like that?

Actually,  all of this pain and suffering could have easily been avoided with a little thing called "training."  Eric comes from a family of naturally talented runners.  His dad just finished the Boston Marathon, his mom runs several smaller races each year, his sister has climbed just about every peak in Colorado, and she likely did it at 7mph or faster, and his cousin is even paid to run.  These people run everywhere and, quite frankly, I'm surprised that I was allowed into the family, what with my walking and hiking tendencies (although, to be fair, I do speed walk at the highest possible incline...)  Since running is obviously in the genes, Eric didn't really feel the need to practice as much as he probably should have, which obviously backfired in a way that he will never forget.

So, this time around, my older and wiser husband has mapped out an Olympic-worthy training regimen using the only method that he knows--a beautiful, intricate spreadsheet.  Let me put it this way:  Julie is to cooking as Eric is to building spreadsheets.  We have a spreadsheet for everything in our house.  I've never seen someone have so much fun with Excel, the program that nearly pushed me over the edge during graduate school.  These graphs are works of art, and I'd frame them if it didn't mean splashing our family finances all over our walls for visitors to see.  So, anyhow, this spreadsheet lists his daily running goals up until the day of the race, and he has put in a request for me to up the protein and carb quotient of his meals, with lots of pasta.  All of a sudden, I'm living with Carl Lewis......

One of Eric's favorite ways to eat pasta is with pesto.  When most people think of pesto, they think of basil, pine nuts, and Parmesan, but I find pesto to be one of the more versatile condiments, so I like to play around with different types of greens, herbs, nuts, and even cheeses whenever I prepare a batch.  This variation combines peppery arugula, something I always have on hand for salads and sandwiches, toasted walnuts, and Parmesan cheese.  I always save some pesto to toss with pasta or scrambled eggs or spread on sandwiches, but I also like to make this addictive pesto chicken salad.  Eat this on its own, toss it with pasta, or serve it between slices of toasted multi-grain bread with juicy heirloom tomatoes.  At the very least, I predict an eating marathon in Eric's future!  Here are a few more tips for making this peppery pesto, vinaigrette, and salad:

• Wild arugula, sometimes referred to as "rocket," can be found in the section of your grocery store that carries mixed greens and bagged salads.  Arugula has a peppery taste with a little more bite, but it is less expensive than traditionally used basil.  If you don't care for arugula, you can substitute fresh baby spinach, basil, flat-leaf parsley, watercress, or a combination of these.
• Pine nuts, pumpkin seeds (pepitas), hazelnuts, pecans, or even cashews can serve as substitutes for the walnuts.  Keep an eye on the pine nuts as they toast--they burn very easily!
• Occasionally, I'll substitute grapeseed oil for olive oil in the pesto and vinaigrette.  Mildly flavored grapeseed oil is gaining popularity in the kitchen, and it offers many of the same health benefits as olive oil.
• Pesto is a great vehicle for using up mixed greens and herbs that are on the verge of going bad.  Pesto can be portioned out and frozen in plastic bags or in ice cube trays and then used on an as-needed basis.
• For the roasted and shredded chicken, I wait for boneless skinless chicken breasts to go on sale and then I buy several packages, separate pieces into zip-top bags, and freeze them.  When I want to prepare this salad, I thaw 4 or 5 breasts, season with salt and pepper, and then roast them at 400F degrees for 20-25 minutes, or until cooked through.  Rotisserie chicken can also be used, but that is usually a pricier option.

Arugula-Walnut Pesto Chicken Salad

For the pesto

2 1/2 cups arugula leaves, packed

6-8 peeled garlic cloves

1/4 cup olive oil

Juice from 1/2 lemon

1/4 cup lightly toasted walnuts

2/3 cup freshly grated Parmesan cheese

Salt and pepper to taste

For the pesto vinaigrette

1 cup prepared Arugula-Walnut Pesto

3 tablespoons red wine vinegar

Juice from 1 lemon

1/4 cup olive oil

Salt and pepper to taste

For the salad

6 cups shredded, cooked chicken

1 cup pesto vinaigrette

1/4 cup coarsely chopped toasted walnuts

2/3 cup grated Parmesan cheese

2 cups arugula, packed

Salt and pepper to taste

Prepare the pesto:  Place the arugula and garlic in the bowl of a food processor and pulse to roughly chop, scraping down the sides of the bowl several times.  With the motor running, add the olive oil in a slow stream through the feed tube, stopping several times to scrape down the sides of the bowl.  Add the lemon juice and continue to run the food processor until the leaves are pureed.  Add the walnuts, cheese, salt, and pepper, and puree about 1 minute more, until the pesto is well blended and smooth.  Add more olive oil if the pesto is too thick.

Prepare the pesto vinaigrette:  In a medium bowl, whisk together the pesto, vinegar, and lemon juice.  Add the olive oil slowly, whisking until incorporated.  Season with salt and pepper.

Prepare the salad:  Place the chicken in a large bowl and add the vinaigrette, walnuts, and parmesan; toss to mix.  Add the arugula, season with salt and pepper, and toss gently to mix.  Garnish with additional chopped walnuts and cheese, if desired. 

Roasted Vegetable Orzo Salad

We had to make another Costco trip this weekend.  Dreading it, I waited until the last possible minute before finally giving in on Saturday.  I believe it was during the moment that I was scraping every last bit of flour out of its canister, in efforts to gather enough for the recipe that I was working on, that I realized I couldn't avoid it any longer.  So, bright and early Saturday morning, after our workout and a delicious breakfast at The Cracked Egg (highly recommended), Eric and I arrived at Costco just in time for opening.  As a rule, I always shop at Costco right when it opens--less crowded, less claustrophobic, and much, much faster.

If we are in a recession, you wouldn't know it from the goings on at the Summerlin Costco.  Carts everywhere were piled high, filled with everything from dog food to Guitar Hero, even at 10 a.m.  We wanted to get some steaks to grill for dinner, but when we searched for the tenderloin, they had apparently already sold out in record time and were in the process of restocking, so we waited.  Armed with our freshly cut steaks, a good pinot noir from Costco's vast and impressive selection, and about 40 other "necessities" (mind you, I use that term loosely), we headed to the checkout for the always painful grand total.

After a really nice night out on Friday, we decided to stay home, rent a movie, and grill our steaks for dinner.  To go along with the filets, I made one of my favorite warm weather salads, full of roasted vegetables and tossed in a light lemony dressing.  Because it tastes delicious at any temperature, I like to make a big batch and graze on it over the next few days.  It went perfectly with our lightly seasoned grilled steaks, but I think we could have found a better pairing in the cinematography sector.  I voted for 27 Dresses, or even There Will Be Blood, but I lost out to Walk Hard: The Dewey Cox Story.  On the positive side, I was able to do other things while the movie played--the plot didn't require my full attention.  At least dinner was good.  Here are my tips for this simple summer salad:

• If you don't have orzo on hand, or if you can't find it in your grocery store, feel free to substitute rotini, farfalle, orecchiette, or even penne.   Whole wheat versions would work nicely too.  If not located with the general pasta, orzo can often be found in the Italian foods section of the grocery store.
• Mix and match vegetables for this salad according to your personal preferences.  If you prefer yellow or orange peppers, use them.  Assorted mushrooms, grape tomatoes, yellow squash, and broccoli florets would all be good choices for additions or substitutions.
• This salad will keep well, covered and chilled, for 3 to 4 days.  I like to eat it cold, but you can really serve it at any temperature.
• Top the salad with grilled chicken or shrimp to turn it into an entree.
• The feta cheese in this recipe is optional, but it certainly adds a nice tangy flavor.  Other cheeses that would work nicely are crumbled goat cheese or a milder diced buffalo mozzarella.

Roasted Vegetable Orzo Salad

Serves 6-8

Ingredients:

1 (1-pound) eggplant, cut into 3/4-inch cubes

2 red bell peppers, cut into 3/4-inch pieces

1 large zucchini, cut into 3/4-inch cubes

1 red onion, cut into 3/4-inch pieces

3 cloves garlic, minced

1/4 cup extra-virgin olive oil

2 teaspoons dried thyme

Salt and pepper

1/2 pound dried orzo pasta

For the dressing

1/3 cup fresh lemon juice

1/3 cup extra-virgin olive oil

Salt and pepper

To finish the salad

1/4 cup pine nuts, lightly toasted

4 scallions, minced

1/4 cup flat leaf parsley, finely chopped

1/2 pound feta cheese, diced (optional)

Preheat the oven to 425F degrees.  Toss the eggplant, peppers, zucchini, red onion, and garlic with the olive oil and thyme in a roasting pan.  Season generously with salt and pepper and toss to mix.  Roast for 40-45 minutes, until browned, tossing occasionally.

While the vegetables roast, cook the orzo.  Bring a medium pot of salted water to a boil.  Add the orzo and cook for 7 to 9 minutes, until tender.  Drain the orzo and transfer to a large bowl.

Add the roasted vegetables to the orzo, scraping all of the liquid from the roasting pan into the pasta bowl.

For the dressing, whisk together the lemon juice and olive oil.  Season with salt and pepper and add the dressing to the pasta bowl.  Toss the mixture to coat well.  Add the pine nuts, scallions, parsley, and feta (optional) to the salad and toss well.  Season to taste and serve at room temperature or cold.

Healthy Wheatberry Salad

Doughnuts and scones and muffins--oh my!!  After looking over the last few days of my blog posts, I realized that they have been heavy on the, well, heavy stuff.  I usually try to keep the order well-balanced, but apparently I have been in a baking kind of mood lately.  So now it's time to give your sweet tooth a rest with some healthy whole grains and fresh vegetables.

This wheat berry salad is one of my favorite "go-to" salads when I want to have something easy, filling, and healthy in the refrigerator that I can graze on over several days.  Sometimes I'll eat it as a meal in itself, served over mixed greens, or I'll have it as a side dish for dinner.  The recipe is a slight variation of Ina Garten's Wheat Berry Salad, found in her third cookbook, Barefoot Contessa Family Style.  I love her recipes because they are prepared with fresh ingredients, they are simple and not too fussy, and they always present beautifully.  This is a great salad for entertaining or to bring to a potluck, as it is a nice change from your standard rice or couscous recipe, and the vinaigrette-coated vegetables look like little jewels sitting in the wheat berries.

Wheat berries are the mother grain from which flour, bread, and pasta are derived.  When cooked, they have a nut-like flavor, a chewy texture, and can serve as a healthy whole grain substitute for rice, pasta, or couscous.  Look for wheat berries in the organic, bulk, or health foods section of your grocery store.  Here are a few extra tips for this whole-grain wheat berry salad:

• Feel free to adjust the amounts of olive oil and balsamic vinegar to suit your personal taste.  I decreased the amount of olive oil from the original recipe and added a bit of vinegar because I like the more acidic flavor.
• Instead of using thyme, add 2 tablespoons of chopped flat-leaf parsley at the very end. 
• Experiment with different vegetable combinations in this versatile recipe.  Substitute chopped shallots for the red onion, try using different colors of peppers, add some chopped celery, or dice some fresh sweet beets.
• The wheat berries are done cooking when they have softened, but are still chewy or "al dente".  If they absorb all of the water before this point, just add a bit more.  Be sure to use the hard wheat berries as they will not become mushy when cooked.

Healthy Wheat Berry Salad

Serves 6

Ingredients:

1 cup hard winter wheat berries

Salt and pepper, to taste

1 red onion, finely diced

4 tablespoons extra-virgin olive oil, divided

3 tablespoons balsamic vinegar

1/4 teaspoon dried thyme

3 scallions, minced

1 red bell pepper, diced

1 large carrot, diced

Place the wheat berries, 3 cups of water, and 1 teaspoon salt in a medium saucepan and bring to a boil.  Reduce the heat to low and cook, uncovered, for about 45 minutes or until the wheat berries are soft.

Saute the red onion in 2 tablespoons of the olive oil over medium heat until soft, about 5 minutes.  Add the remaining olive oil, balsamic vinegar, and thyme and stir to mix.  Remove from the heat.

In a large bowl, combine the wheat berries, onion mixture, scallions, red bell pepper, and carrots.  Season well with salt and pepper and stir to mix.  Allow the mixture to sit for 30 minutes prior to serving so that the wheat berries can absorb the sauce.  Serve cold or at room temperature.

Roasted Beet, Candied Almond, and Pecorino Salad

Anyone who has ever dipped into a bowl of candied or spiced nuts knows that they are highly addictive.  There you are at the restaurant, sitting at the bar and waiting for your table to be ready, absentmindedly picking at the bowl of sweet and spicy cashews.  Your hand goes for a refill, and you hit an empty bowl.  Something about the combination of flavors, which fire a direct hit to every area of your palate, makes it impossible to eat just a few.  Suddenly, you're not so hungry for dinner anymore (buy hey--are there any more of those nuts stashed behind the bar???).

One way to avoid this problem, other than not making the delectable snacks, which we all know is out of the question, is to make the nuts a part of your meal, such as a topping for a salad.  It's funny how, to many people, putting something on a salad automatically makes it healthy, just because it's called a salad.  I've got news for you people:  A deep fried taco shell, filled with ground beef, cheese, sour cream, and guacamole is not the same as mixed greens with balsamic on the side.  But, if you sprinkle a reasonable amount of nuts, or cheese, or even bacon on top of the salad, you still get the benefit of flavor without the extra calories.

This simple salad incorporates one of my favorite vegetables, sweet roasted beets.  Combined with the slightly spicy and salty almonds, a citrus dressing, peppery arugula, and tangy pecorino, it really puts your taste buds to work!  Here are a few tips for preparing the salad:

• If you cannot find golden beets, then red beets may be substituted.  I tend to prefer the golden beets because they don't stain everything that they come into contact with!  Striped "candy cane" beets and baby beets are also acceptable substitutions.
• The orange juice can be replaced by tangerine juice, grapefruit juice, or even pomegranate juice.
• Marcona almonds are large flat Spanish almonds, and they have a richer, more intense flavor than general almonds.  I found mine at (where else?) Trader Joe's, and most specialty grocers are likely to carry them.  Normal blanched almonds can replace the marconas.
• Shaved parmigiano-reggiano or asiago can be substituted for the pecorino cheese.  Mixed greens, frisee, or baby spinach can be substituted for the arugula.

Roasted Beet, Candied Almond, and Pecorino Salad

Serves 6

Ingredients:

2 1/2 pounds golden beets, scrubbed and trimmed

1/2 cup plus 2 tablespoons extra-virgin olive oil

1 tablespoon butter

1 tablespoon honey

1/4 teaspoon salt

1/8 teaspoon cayenne pepper

1 cup marcona almonds

1/2 cup fresh orange juice

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon minced shallots

6 cups baby arugula

Shaved pecorino cheese

Preheat the oven to 350F degrees.  In a large baking dish, toss the beets with 2 tablespoons olive oil.  Cover with foil and bake for 1 1/2 hours or until tender.  When cool enough to handle, peel the beets and cut them into 1/2-inch pieces.

Meanwhile, line a large rimmed baking sheet with parchment paper.  In a medium saucepan, combine the butter with the sugar, honey, salt, and cayenne and bring to a boil, stirring to dissolve the sugar.  Add the almonds and stir until evenly coated with the syrup.  Scrape the almonds onto the parchment lined baking sheet in an even layer.  Bake with the beets for 12 minutes, or until golden and bubbling.  Let cool and then break into pieces.

In a small saucepan, simmer the orange juice over moderate heat until reduced to 2 tablespoons, 10-15 minutes.  Let cool and then transfer to a large bowl.  Whisk in the vinegar, mustard, and shallots.  Gradually whisk in the remaining 1/2 cup of olive oil and season the dressing with salt and pepper.  Add the beets and arugula and toss.

Transfer the salad to a platter or bowl.  Garnish with the candied almonds and the shaved pecorino cheese.

Quinoa Tabbouleh Salad

And now, a lesson in nutritious eating from Peanut Butter and Julie:

  Quinoa, pronounced "keen-wah", is a grain that is very rich in amino acids or protein.  It has a fluffy, creamy and slightly crunchy texture, and when it is cooked it has a bit of a nutty flavor.  Quinoa is a nutritional goldmine, rich in manganese, magnesium, iron, copper, and phosphorous.  It is said to be beneficial for people who suffer from migraines, diabetes, and atherosclerosis.  It will also clean your house, mow your lawn, and make you look like a supermodel (not really--just checking to see if you are paying attention amidst all of this educational stuff).  Quinoa can be used interchangeably in recipes with grains such as rice, couscous, or in the case of this recipe, bulgur wheat.

Tabbouleh is a traditional Middle Eastern dish made of the above-mentioned bulgur wheat, herbs such as parsley and mint, and spices.  Tabbouleh is often served as an appetizer, a salad, or as part of a mezze, the Middle Eastern version of tapas.  The recipe is thought to have originated in Lebanese cuisine, but it is now enjoyed all over the world and is very common in vegetarian diets.  I love to make tabbouleh because it is a versatile dish, open to creative variation.  I have added shredded chicken to tabbouleh to make a more substantial meal, and I have also made it into a sweeter dish, with golden raisins, cinnamon, and orange juice.  You can't help but feel healthy eating it as tabbouleh is about as close to "spa cuisine" as you can get.

For this recipe, I combined the two above "lessons for today" to make one light and nutritionally abundant dish, Quinoa Tabbouleh Salad.  Here are a few tips for preparing this twist on tabbouleh:

• Look for quinoa in health food stores, or in the health foods section of your grocery store.  Stores like Whole Foods will have a quinoa bin in their bulk foods section.
• If you cannot find quinoa, simply substitute bulgur wheat.  This is what tabbouleh is traditionally made from, and it should be easier to find than quinoa.  Look for it in the organic or health foods section of your grocery store, or you might even find it in the general rice and grains section.
• Before simmering the quinoa, rinse it under cold water in a fine mesh sieve or strainer.
• If you prefer to peel and seed the cucumber prior to chopping, feel free to do so.  I like the extra texture and color that the dark green peel provides, and it is an easier process if you can omit the extra steps.  If you are concerned about a waxy coating, use an English cucumber.  These are wrapped in plastic so they do not need the waxed coating and they have much smaller seeds.
• I prefer to use roma or plum tomatoes for this salad, but vine-ripened, heirloom, and even the sweet small grape tomatoes would work well too.  If using a smaller grape tomato, just quarter each tomato as opposed to chopping.

Quinoa Tabbouleh Salad

Serves 4

Ingredients:

2 tablespoons extra-virgin olive oil

2 tablespoons lemon juice

2 tablespoons plus 1/2 cup chopped flat-leaf parsley

1 teaspoon minced garlic

Salt and pepper to taste

1 cup water

1/2 cup quinoa

1/2 cup chopped cucumber

1/2 cup chopped seeded tomato

1/4 cup chopped fresh mint

Lettuce or arugula leaves (optional)

Whisk oil, lemon juice, 2 tablespoons of the parsley, and garlic together in a small bowl.  Season with salt and pepper.

Bring the 1 cup of water to a boil in a medium saucepan.  Add the quinoa, cover, and reduce the heat to low.  Cook until the water is absorbed and the quinoa is tender, 12 to 15 minutes.  Transfer the quinoa to a large bowl and cool.

Add the cucumber, tomato, mint, and the remaining cup of chopped parsley to the quinoa.  Add the dressing and toss to coat.  Serve the quinoa atop lettuce or arugula leaves, if desired.

Warm Goat Cheese Salad with Dijon Vinaigrette

On Christmas Eve of last year, because we didn't have any relatives or friends coming over and it didn't make sense for me to spend hours in the kitchen whipping up some elaborate meal for just the three of us (the dog is always included in the head count), Eric and I decided that we would have dinner at one of our favorite special occasion restaurants on the strip.  Well, to quote Julia Roberts in Pretty Woman, "BIG mistake--HUGE!"  Due to the holiday and the high volume of expected reservations, the restaurant had decided to change almost everything that we loved about it.  Gone was the imaginative, hard-to-choose-from menu, and in its place was a fixed price, no options version.  Eric had been looking forward to selecting the chef's food and wine pairing option and to finishing his meal with the decadent cheese cart, neither of which was available.  Gone too was the attentive, well-paced service and relaxed atmosphere.  Ironically, with so much eliminated from the dining experience, they still managed to raise the prices!  Suddenly, a few hours in the kitchen for our small party of three didn't seem so crazy....

Needless to say, for Valentine's Day, we will not be venturing out to try the hottest new restaurant that Las Vegas Boulevard has to offer (word on the foodie street is that this distinct honor goes to Carnevino, Mario Batali's new place in Palazzo).  I think that we are done with major holiday dinner spent at restaurants--much better on the wallet and the palate to celebrate a day late.  Instead, I am going to prepare a simple dinner at home, with three place settings of course.  Although I won't be wheeling out the cheese cart for dessert, hopefully Eric's "cheese tooth" will be satisfied by this simple salad, my own version of a salad that I once tried at a restaurant and absolutely fell in love with.  The small, crispy round of tangy goat cheese becomes nice and soft when warmed, but it is not so rich that you can't enjoy the rest of your meal.  Pair it with a nice crisp white wine, or for Valentine's Day, a special glass of Champagne.  Here are some tips for this elegant salad:

• The goat cheese rounds can be coated with the breadcrumbs up to 8 hours in advance.  Cover and refrigerate.
• If you don't have panko breadcrumbs, feel free to use regular breadcrumbs.  To save time and ingredients, you can even use the Italian-seasoned variety and then omit the thyme and parsley from the recipe.
• For the vinaigrette, if you don't have sherry vinegar on hand, you may substitute red wine, champagne, or white wine vinegar.
• It is important that the olive oil in the skillet is very hot prior to adding the coated goat cheese rounds to the pan.  This helps to prevent them from sticking. 
• Instead of using dried cranberries, try using dried sour cherries, halved red grapes, or even sliced Granny Smith apples.  Candied pecans, toasted walnuts, or slivered almonds would all make nice substitutions for the toasted pine nuts. 
• When choosing a goat cheese for this recipe, look for one that is semi-firm and creamy on the inside.  If you are shopping  at a store with a cheese counter, ask for help.  Cheeses can be confusing!

Warm Goat Cheese Salad with Dijon Vinaigrette

Serves 4

Ingredients:

Dijon Vinaigrette

2 tablespoons Dijon mustard

2 tablespoons sherry vinegar

1 garlic clove, minced

6 tablespoons extra-virgin olive oil

Salt and pepper to taste

Goat cheese salad

1 cup panko (Japanese breadcrumbs)

1 teaspoon dried thyme

1 tablespoon finely chopped fresh flat-leaf parsley

1/2 teaspoon ground black pepper

1/4 teaspoon salt

4 rounds of soft, fresh goat cheese, 1/2 inch thick (about 2 ounces each)

2 large egg whites, lightly beaten until foamy

1 1/2 tablespoons olive oil

3 tablespoons pine nuts

6 cups arugula or mixed baby greens

1/2 cup dried cranberries

Make the dressing:  Whisk together the Dijon, vinegar, and garlic in a small bowl.  Slowly whisk in the olive oil until well blended.  Season with salt and pepper and set aside.

Mix the panko, thyme, parsley, pepper, and salt in a medium shallow bowl to blend.  Dip each goat cheese round into the egg whites, turning to coat.  Coat each with the breadcrumb mixture.  Transfer the coated cheese rounds to a plate, cover with plastic wrap, and refrigerate for at least 1 hour.

Preheat the oven to 350F degrees.

Heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium-high heat.  Add the cheese rounds and cook until crisp and golden, 2-3 minutes per side.  Transfer to a plate.

Toast the pine nuts in a shallow baking pan until just golden brown and fragrant, 3-5 minutes.  Toss the pine nuts and mixed greens with the Garlic Vinaigrette and distribute evenly on 4 salad plates.  Sprinkle each salad with 2 tablespoons dried cranberries and top each with a goat cheese round.  Serve immediately.   

Grilled Polenta, Prosciutto, and Portobello Salad

The name of this recipe is slightly misleading.  Yes, this is technically a salad because it sits on a bed of arugula; however, this is not your garden variety garden salad.  A beautiful dish like this, overflowing with so many flavorful and filling ingredients, deserves to be the star attraction and leaves no room for a main course.  That grilled chicken that you were planning will just have to wait and make its debut tomorrow, because this salad is a tough act to follow.

The creation of this salad started when I decided that I wanted to make grilled polenta after reading a recipe for it in a magazine.  Polenta is one of those foods that is slowly making a comeback in the gourmet restaurant scene, but many people aren't quite sure what it is, so they don't order it.  Ironically, polenta started out as a peasant food because you can make a very basic version of it using only cornmeal and water. Today, restaurants are mixing it with cheeses, sundried tomatoes, wild mushrooms, and fresh herbs to give it more flavor.  It can be served either soft, similar to mashed potatoes, or grilled, as in this recipe.  I prefer polenta grilled because it is crispy on the outside and creamy on the inside as opposed to just one texture.

To accompany the polenta, I really just started adding some of my favorite ingredients that I had on hand.  Large portobello mushrooms are great for marinating and grilling because they absorb so much flavor and have a nice, almost meaty texture.  Thick red onions caramelize deliciously on the grill and add a new color to the salad.  Salty and slightly smoky prosciutto crisps up quickly under the broiler and serves as a crunchy topper to the salad.  And Parmigiano-Reggiano, well, I'll put that on pretty much anything!  Here are some pointers for making this delicious salad:

• If you don't want to make polenta using the slow-cook method, you can save time by purchasing either a box of instant polenta or a tube of pre-cooked polenta.  The instant polenta can usually be found near the rice, grains, and pasta in the grocery store, but you can also check the organic/health foods section or Italian foods section, if your store has one.  The pre-cooked polenta, if your store has some in stock, is typically kept in the refrigerated meats and cheeses section, but your best bet would be to ask someone who works there as each store is different.
• Arugula is a mixed green, with a similar appearance to baby spinach, but with a slightly peppery flavor.  If you can't find any arugula, you may substitute other mixed greens or baby spinach.
• If you don't have a grill or a grill pan, you can always pan sear the polenta in a large skillet, and you can roast the portobellos and onions in a 375F degree oven for 25-30 minutes, flipping halfway through the roasting time.
• You will know that the polenta is ready to flip on the grill when the entire piece can be lifted off the grates cleanly with a spatula.
• To shave Parmigiano-Reggiano, grip the block of cheese firmly in one hand and, using a carrot peeler, peel thin slices away from you.  Alternatively, you can just grate the cheese over the salad. 

Grilled Polenta, Prosciutto, and Portobello Salad

Serves 4-6

Ingredients:

6 portobello mushrooms, stems and caps separated, halved

1 large red onion, thickly sliced (1/2 inch rings)

2 large garlic cloves, coarsely chopped

2 tablespoons coarsely chopped flat-leaf parsley

1 teaspoon dried thyme leaves

1 1/2 teaspoons kosher salt

1/2 teaspoon ground black pepper

1/3 cup balsamic vinegar

1/3 cup extra-virgin olive oil, plus more for brushing

6 pieces of thinly sliced prosciutto

1/2 cup chicken stock

12 pieces set polenta (see recipe)

4-6 cups arugula

8 ounces Parmigiano-Reggiano, shaved

Toss the portobellos and sliced onions with the garlic, herbs, salt, pepper, and olive oil in a large bowl.  Let stand at room temperature, tossing occasionally, for 1 hour.

Meanwhile, crisp the prosciutto: Preheat the broiler.  Line a baking sheet with foil and place the prosciutto, in a single layer, on the sheet.  Broil the prosciutto for 3-4 minutes, or until crispy.  Let cool completely and then break into pieces (4-5 pieces per slice of prosciutto.)

Transfer the portobellos and onions to a plate.  Pour the marinade into a small saucepan and bring to a boil.  Reduce the heat and simmer for 1 minute.  Add the chicken stock.  Raise the heat and return the mixture to a boil.  Reduce the heat and simmer until the mixture has reduced by half, about 10 minutes.  Remove from heat.

Preheat a grill or grill pan to medium high.  Lightly brush the tops and bottoms of the polenta pieces with olive oil and place on one side the grill pan.  Cook, flipping once, until the polenta is marked, crisp, and no longer sticks to the grill, 6-8 minutes per side.  Meanwhile, place the portobellos and onions on the other side of the grill pan and cook, turning frequently to avoid burning, until tender, 8 to 10 minutes.

Place the arugula on a platter.  Arrange the polenta, portobellos, and onions on top.  Drizzle about half of the sauce over the portobellos.  Top with the crispy prosciutto and shaved Parmigiano-Reggiano.  Serve immediately with extra sauce on the side.

Spicy Sesame Noodles

Some recipes just make you think of summer.  They're the ones that are nice and light, full of fresh colorful vegetables, and they would be perfect for bringing on a picnic.  Right about now, I think that we all could use one of these recipes to help combat the winter weather blues.  If it's not snowing where you are, then it's probably raining, and if it's not raining or snowing, then you're probably dealing with cold and biting wind.  Hopefully, on Groundhog Day at the end of next week, Punxsutawny Phil will have good news for us and spring will be just around the corner.  Until then, come in out of the cold, make yourself a fruity drink with a little umbrella, put on some Jimmy Buffett, and enjoy this summery Spicy Sesame Noodle salad. 

I love to make this salad because it is easy and versatile and it lasts for several days in the refrigerator.  I actually think that it tastes better the second day, when the flavors have really had a chance to blend.  It can be served as a side salad or light lunch, or you can add sliced grilled chicken to it and make it a meal.  It is also nice to be able to "mix and match" whichever fresh vegetable combination that you like (or need to use up!) because the dressing tastes great with them all.  Season it to your taste, using a bit less chili oil for a lower level of spice.  Here are just a few tips for these super simple sesame noodles:

• The noodles will keep for 3-4 days, tightly covered in the refrigerator.  They are also delicious served cold.
• Hot chili oil can be found in the Asian foods section of most grocery stores and at specialty Asian markets.  For a homemade substitute, simmer 2 teaspoons of crushed red pepper flakes in a combination of 1 cup canola or vegetable oil plus 2 tablespoons sesame oil over low heat for 5 minutes.  Cool completely and then transfer to a bottle or container and refrigerate for up to 1 month.
• Other ingredients that can be added to the salad include, but are certainly not limited to: sliced grilled chicken, beef, or pork, cooked shrimp, baby corn, snow peas, julienned cucumbers, sliced mushrooms, and julienned yellow or green peppers.  Try to use a colorful combination for presentation purposes.
• Instead of using the whole wheat spaghetti, try substituting egg noodles or soba noodles (Asian buckwheat noodles.)

Spicy Sesame Noodles

Served 4-6

Ingredients:

1 tablespoon peanut oil

2 tablespoons minced peeled fresh ginger

2 garlic cloves, minced

3 tablespoons dark sesame oil

2 tablespoons soy sauce

2 tablespoons balsamic vinegar

1 1/2 tablespoons sugar

1 tablespoon hot chili oil

1 1/2 teaspoons salt

1 pound whole wheat spaghetti

12 green onions (scallions), thinly sliced

1 cup sugar snap peas, trimmed

1 red bell pepper, julienned

1 large carrot, peeled and julienned

1/2 cup coarsely chopped roasted peanuts

1/4 cup thinly sliced basil leaves

Heat the peanut oil in a small skillet over medium heat.  Add the ginger and garlic and saute for 1 minute.  Transfer to a large bowl.  Add the sesame oil, soy sauce, balsamic vinegar, sugar, chili oil, and salt; whisk to blend.

Bring a large pot of boiling salted water to a boil.  Cook the noodles according to the package directions until they are "al dente" or just tender, stirring occasionally.  Drain the noodles and rinse under cold water until cool.  Drain the water thoroughly and then transfer the noodles to the bowl containing the sauce.  Add the sliced green onions, sugar snap peas, and julienned pepper and toss to coat the noodles.  Let the mixture stand at room temperature until the noodles have absorbed the dressing, tossing occasionally, about 1 hour.  Stir in the peanuts and basil and toss again.  Season to taste with salt and pepper and serve at room temperature. 

Julie's Spinach Salad with Maple-Mustard Vinaigrette

O.K., I need to come up for air.  If you look over the recipes that I have posted over the last few weeks, you might notice that many of them err on the hearty, rich, or sugary side.  It's a miracle that my husband and I haven't gained 20 pounds--thank goodness for all of my friends who have been kind enough to take the cookies, breads, and pies off of our hands. Well today, and only today, I am exchanging the butter, cream, and chocolate for some spinach, apples, and pecans. Yes, it's time for a salad.

This is my favorite salad--I should probably just call it my "House Salad."  I am not a fan of creamy, mayonnaise-based or heavy salad dressings, and oil and vinegar is much too plain, so I am always on the lookout for a good vinaigrette recipe.  I don't remember how I first came across the idea for a Maple-Mustard Vinaigrette, but from the moment that I tasted it, I was hooked.  It is the perfect combination of sweet and sour, and the mustard seeds and shallots offer some texture.  All you need is a light coating of this dressing on your salad, so it never feels heavy.  The Granny Smith apples add a juicy tartness and the  candied nuts contribute a crunch and a bit of spice to the salad.  When we made this salad over Thanksgiving, my mom suggest adding some dried cranberries, which added some holiday color and another chewy texture.

Overall, this is a very simple salad, but one that presents well.  What I like about this recipe (other than the flavor of course) is that you can just as easily serve it as a course for an elegant dinner party as you can for a simple light lunch or dinner when you just need a break from all of the heavy holiday food.   The following are my recipe tips:

• This is a very flexible recipe with plenty of room for substitutions.  Sometimes I like to use baby arugula instead of the spinach.  Arugula is another green that has a similar appearance to baby spinach, but it has a peppery flavor.  Try substituting pears or mandarin oranges for the apples.  If you have walnuts in your pantry instead of pecans, then by all means use them instead.   If you want to add cheese to the salad, I suggest a tangy goat cheese for the best flavor combination. 
• The nuts can be made 3 days ahead and stored at room temperature in an airtight container.  The dressing keeps for up to one week, covered, in the refrigerator.
• When baking the nuts, I like to line the baking sheet with foil and then spray it with the nonstick spray.  This makes cleanup much easier!
• I list safflower oil as an ingredient in the dressing.  Chances are that you don't have this in your pantry as it is a little bit harder to find than some of the other oils.  I don't particularly care for the aftertaste of canola oil, which is why I usually substitute safflower oil, which is virtually flavorless,  in recipes, but safflower oil is more expensive, so I just buy several bottles when it is on sale.  Go ahead and substitute canola or olive oil for this recipe.  It is such a small amount that it will not make a noticeable difference.
• The Maple-Mustard Vinaigrette also makes a good marinade for chicken.

Spinach Salad with Candied Pecans and Maple-Mustard Vinaigrette

Serves 6-8

Ingredients:

12 cups fresh baby spinach

2 Granny Smith apples, cored and thinly sliced

1 cup Maple-Mustard Vinaigrette (recipe follows)

1 cup Candied Pecans (recipe follows)

1/2 cup dried cranberries (optional)

In a large salad bowl, toss the baby spinach and the apples with enough of the vinaigrette to lightly coat the leaves.  Sprinkle the Candied Pecans and dried cranberries over the salad and toss gently to combine.  Drizzle individual servings with any leftover dressing if desired.

Maple-Mustard Vinaigrette

Makes 1 1/2 cups

Ingredients:

2/3 cup pure maple syrup

1/4 cup finely chopped shallots

6 tablespoons whole grained dijon mustard

1/4 cup red wine vinegar

2 tablespoons safflower oil

1/2 teaspoon ground black pepper

1/4 teaspoon kosher salt

Combine all ingredients in a medium bowl, whisking well.  Refrigerate, covered, for up to one week.

Candied Pecans

Makes 1 cup

Ingredients:

1 cup pecans

2 tablespoons light corn syrup

1 tablespoon sugar

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Generous pinch cayenne pepper

Preheat the oven to 325F degrees.  Spray a baking sheet with nonstick cooking spray.  Combine the pecans and all remaining ingredients in a medium bowl and toss to coat.  Spread the nut mixture on the prepared baking sheet.  Bake until the nuts are deep golden brown and the sugar mixture is bubbling, stirring occasionally to break up any clumps, about 15 minutes.  Cool completely on the baking sheet.