A long overdue post...and a promise to return!

Hello, foodie friends!!

I hope you will all excuse my extended absence...I'm excited to share that I've accepted an *amazing* new internal role with IBM - my dream job, in fact!  So as of mid-January, I am working from home...which means all that time spent on airplanes is now going to be spent in the kitcken!

Here's a couple tasty photos to keep you satiated until the recipe & blog entries are done:

Roasted Chicken (I've spent 2 years perfecting it - and finally got it right!)

Been sampling with alot of Fall/Winter sides, including wild rice cooked in apple cider with butternut squash and carrots.






More to come, my friends!! Be well :)
Jenn

A Bowl Full of Comfort (aka: The Birth of Carrot Ginger Curry Soup)

This one is for my friend and fellow foodie Walt, who was the first person who popped into my head that knew I *had* to share this recipe with :)

As many of you know, I spend my weekdays jetting all over kingdom come for IBM, and the two things that sustain me while spending all that time away from home are getting to sample into some pretty amazing restaurants while on the road and working with amazing folks like Walt and others (you know who you are!) who are not only colleagues but friends, too. I'm blessed to work with some of the smartest & greatest folks around...It's good to be an IBMer!!  And now...on to the food!

This soup was a meal born out of necessity: I needed an inexpensive meal that could bring some serious comfort to my family & I when Grandpa (whom you all know is the love of my life!) was convalescing.  It sustained all of us through some trying times & I have a feeling will now take center stage and replace the butternut squash soup that's the favorite in my family.  I'll forever associate this soup with my G'MoE Shirley (short for "Grandma on Earth") because it gave us the strength & nourishment we needed so we could be strong & nourishing for Grandpa.  Here's Nonno Mario & G'MoE at Christmas...Aren't they a couple of lookers??

The soup starts with tons of carrots. I highly recommend grabbing organic carrots at your market...at many stores, they're typically the same price as regular ones (or maybe a whopping 10 cents more per pound) but, like apples, they absorb more pesticides than most other fruits & veggies so they're worth making the switch.

Cutting the carrots on the diagonal gives them a larger surface area, which means more room for caramelization while cooking...and makes you feel like a fancy-pants gourmet chef too ;)

Get the oven preheated to 400 and grab the largest jelly roll pan you can find. While 3 pounds of carrots may sound like enough to feed Bugs Bunny for a season, trust me, they'll cook down on ya.  Coat with about a tablespoon of fruity olive oil and a sprinkling of fresh thyme, pop them in the oven for about an hour until the edges turn a nice chestnut brown color and the sugars caramelize a bit.  You'll want to stir them after about a half hour to make sure they don't brown too much on the bottom...toasty carrots are good, burnt carrots are no bueno!

While the carrots are cooking, peel about 2" of fresh ginger and grate on a microplane.  The ginger will grate down into a pulp & infuse the base with a gentle heat. Ginger has great anti-inflammatory properties; gotta love something that tastes good & is actually good for you, too!  Make a paste out of the ginger, curry powder and butter and cook it down a little before adding the onion.  Cooking your spices in oil/butter is common in Indian cuisine and infuses the entire dish with even more flavor; check out a GREAT cookbook, 5 Spices, 50 Dishes for some easy techniques you can incorporate into your everyday cooking.

The other big secret to this dish was swapping out some of the stock for Barsotti's Apple Cider.  The trick is to use an unfiltered apple cider that has some pulp to it...It gives the soup a fabulous texture and keeps the sodium to a reasonable level, particularly if you're going to use canned chicken stock.  I've played around with it a bit and I've found that half stock, half cider is just right.

Once everything simmers for a bit, use an immersion blender (or a "boat motor", if you're this guy) to puree the ingredients into a nice, thick soup.  While you can top it with anything you like, I've found that my favorite combo is a quick drizzle of agave nectar, a nice dollop of Greek yogurt for some acidity, and a dash of Chipotle (or Cayenne, if you have a nasty winter cold that you want to kick!)   When you make it...tell me what you top it with! Always on the lookout for interesting combinations. 

Mangia bene, my friends!!

Heeeeeere Fishy Fishy!!

There's something so satisfying about making a meal that tastes absolutely amazing but is healthy, too.  In this time of new years resolutions, fish always becomes a more plentiful staple in my diet, and my two go-to recipes are Seared Ahi Tuna and Cioppino (the latter of which you'll have to stay tuned for...cuz it's all about the Ahi today!)

Of course, I hafta start with a special note to all my friends out there who are soon-to-be-mommies (and jeez, what's in the water, cuz there's a lot of you!!)  Remember to discuss with your doc about eating rare ahi and other fish (like seabass and swordfish) that can potentially cause complications for your lil bun in the oven...we're going for 10 fingers & 10 toes!!  ::end of PSA::

Start with 2 5-6oz ahi tuna steaks. As always, get to know your local butcher/fishmonger (especially if he's as cute as the one over at my local Bel Air!) to make sure you know when the best days of the week are for selecting fish.  Rinse the fish under cold water & pat dry.  Prep & combine the marinade ingredients in a shallow tupperware with a lid.  I recommend holding 1/2 of the mango for later; try keeping it on the seed so the color doesn't turn or get mushy.

Shake the ingredients well in the tupperware to combine, then add the tuna and marinate for 30min to 3hrs.  If you marinade longer, the fish will begin to break apart and lose some of its characteristic texture. In a medium skillet, heat 1/2 tbsp olive oil over medium low heat.  In a second large skillet, heat 1 tbsp olive oil over high heat.  While oil is heading, remove the ahi from the marinade & pat dry.  Set aside.

Strain the solids out of the marinade & add them to the medium skillet.  Keep the liquid for later...it's going to become a great glaze!  Add the remainder of the cubed mango & cook over medium heat for 5-8min...This makes one heck of a mango salsa :)

 

Now for the tuna...Add the ahi steaks to the second pan over high heat and sear without moving the steaks for 1-2min on each side for rare.  Remove the steaks to a plate and put into a warm oven until ready to serve.  Now it's time for the glaze: Take the liquid and add to the hot pan, turn the temp down to medium high, and gradually reduce the sauce until it thickens.  Using a high pulp orange juice will give you a great consistency when the marinade reduces.  This takes about 4-5min total, and you should stir constantly because the sauce has a high sugar content and can burn easily.  

Now comes the best part: dishing it up!  I like mine paired with Florentine-style asparagus and a little pinch cup of the glaze on the side.  Buon appetito!!

Channeling Julia Child - Part 2: Lamb Shanks

As previously mentioned, I've been on a bit of a French food binge lately!!  And as promised, here's the "two" of the one-two punch of French deliciousness I promised, my lovelies: Lamb Shanks!  For the serious carnivores out there, this is the recipe for you :)

While I could eat mounds of ratatouille just by itself, I decided that this special harvest from the family's garden warranted an all-out feast.  And since I had lamentably neglected my kitchen for a few weeks between work and wrist surgery, I was jonesin' to spend an entire evening in an apron-wearing, sauce-reducing, wine-sipping euphoria!!

Lamb has always been one of my favorite proteins - with a few tricks it's easy to cook well, and it's a departure from the everyday trifecta of beef/chicken/pork monotony.  The only problem with lamb is that most cuts can be *ridiculously* expensive, even from places like Costco (which are cheaper...but also not that great!)  This is why the lamb shank is a thing of beauty - it's a cinch to cook, and you can usually find it for about $4-5/lb....which is cheaper than boneless/skinless chicken breasts in alot of places!  TIP:  Always ask your butcher the days that they order lamb to ensure you're getting the freshest cuts. 

In order to bring out the full flavor of the lamb shank, it's necessary to brown it before cooking in the oven.  (I highly recommend long sleeves for this part, because it's gonna spit sizzly-hot lamb goo at you!)  Make sure you get a nice golden brown crust on all 4 sides - this ensures that the thin outer layer of fat & fell (which is a thin, paper-like covering on most shank-style cuts) will break down nicely during cooking. 

Transfer browned shanks to a deep roasting/braising pan (a good 4" deep should do the trick!) and add in the veggies, wine & herbs. Be sure to use a good red...Chile produces a fantastic red called Carménère, which is part of the Cab family of grapes.  It has nice, soft tannins and ranges from plummy to curranty.  My two favorites that are widely available are Montemar Andes and Root 1. 

There's one secret to ensuring the cooking liquid is extremely flavorful:  Before adding the wine, pour it into a large saucepan, add the fresh herbs, and simmer for 10min.  This will ensure that the flavor of the herbs is integrated with the braising liquid, rather than two separate flavors.

My biggest challenge with cooking lamb shanks is not being able to dive in the second they come out of the oven, because seriously, the entire house smells ridiculously delish! But to get the perfect dish, there's still alot of work to do.  If you want some silky-smooth lamb gravy (of *course* you do!) you'll need to remove the shanks to a plate & keep them warm, and transfer the veggies to a serving dish.  Strain the remaining braising liquid into a saucepan, add a pat of butter and some cornstarch to thicken, and let it simmer for about 5-10min.  If there was a way to pump this sauce straight into my veins, I think I'd do it.

I served this with couscous cooked in half beef stock and half pomegranate juice and a nice, generous helping of ratatouille.  Voila!

I was blessed to share the evening with one of my favorite people in the whole wide world: my Mama!! She has been my "culinary guinea pig" for some time now, and despite the fact I utterly lack her magical ability to have all of the dishes ready at the same time and we seem to eat at about 10pm, we always have a blast :)  We paired the meal with a 2006 Domaine Chandon Les Collines Santa Rita Hills Pinot Noir...and lots of laughter!!

I hope when you enjoy this meal that you have someone as wonderful as I did to share it with!

************************************************************************

(Addendum:  I can't believe I forgot! One of the best things about cooking lamb is the leftovers...the next day, I seared some fresh apricots in cloves and agave nectar, grabbed a nice crusty roll, found some peppery arugula, and made a killer lamb sandwich.  C'est magnifique!!)

Channeling Julia Child - Part 1: Ratatouille

I'm reasonably certain that with the amount of French food I've been cooking lately, my blood is now flowing with butter instead of Chianti.

Perhaps the inspiration has come from finally purchasing the collector's edition of Julia Child's Mastering the Art of French Cooking, and part of it is hoping that if I keep making slow-cooked comfort food that Fall will finally arrive!  Either way - while I've been woefully remiss about posting for the last few months, I'm going to bring you a one-two punch of French deliciousness this time.

One of my favorite things about summer is the bounty from our garden - between Tiffane and my Auntie Diane graciously keeping me stocked with beautiful tomatoes, zucchini, peppers, eggplant and other tasty treats, I hardly have to spend any time in the produce section anymore :) These tomatoes are just incredible!! I've been known to stand over the sink, add a quick dash of Kosher salt, and just eat them standing up, juices running down my arm....and if this were a crime, I think everyone in my family would be locked up ;)

 

When you have access to vegetables this fresh, inspiration comes very easily...I took one peek at the bag of veggies and decided that it was about time for some Ratatouille.  I've made it many times before - tried a chunky version, and a more blended/incorporated version, but the texture and presentation were never quite right - it always ended up tasting great but looking like mushy baby food!  This time, I decided that I was going to try it in a pie dish, and for the "look" I turned to the Disney movie Ratatouille for inspiration (yes, you're free to mock me for getting my inspiration from a cartoon rat!) Those perfectly round slices, all overlapping so nicely, steam wafting off the top....THAT'S what I'd been missing!  I tracked down my mandolin, cued up the movie on Netflix, and went to town....and *finally* nailed it.  

One of the secrets to this dish is the layering - a layer of tomato paste on the bottom, a layer of thinly-sliced garlic, a layer of heirloom tomatoes, and a layer of eggplant...all before the zucchini and bellpepper layering begins! I made sure to drizzle each layer with a little bit of olive oil and fresh herbs - and the result was an incredibly moist, flavorful dish. 

I can't quite describe the feeling that comes over me when I take the first bite of a garden-to-table creation and I'm just transported to another place - when the tastes, textures and temperature all come together in a perfect symphony...The finished product:

So, since it's Labor Day weekend....take this opportunity to wear white one last time, then hit up your local farmer's market or roadside produce stand, get what's left of the summer tomato and squash harvest, and enjoy!!

Making the Foreign Familiar

One of the things I love the most about food is it's ability to transport you back to a previous place and time...My senses of smell/taste, as anyone who has lived with me knows, is insanely potent (which is good news if you're a self-proclaimed foodie, and bad news if you're walking down NY streets in the summer on garbage day!)

My mom and I just returned from a fantastic trip to Italy to celebrate her 60th birthday.  One of the best and simplest meals we shared were some nice toasty panini at a little outdoor patio in Siena. They couldn't have cost us more than about 2E each (and perhaps it's because I had just schlepped up the 400+ stairs to the top of the tower!) but they were wonderfully savory and delicious.

Mama's sandwich had thick-cut prosciutto, melty mozzarella, fresh tomatoes, and artichoke hearts marinated in lemon juice that were nice and tart.  And the bread. Ohhhhh, the bread.  Kinda like how bagels are better in NY, *all* bread is better in Italy.  The gelato is too, but that's another post for another day ;)

My "little" slice of heaven was stacked full of some fabulously fatty pancetta and nice peppery arugula. That's it. I'm a purist, I suppose!  Here's a shot for you to feast with your eyes:

Now that we're home, I find myself having these intense cravings for all of the wonderful tastes that we had while in Italy...If I'm this bad now, heaven help me and my cravings when I'm pregnant!!  Since one of my favorite pastimes is enjoying a meal then whipping up a similar concoction at home, I thought I would give it a whirl this weekend.  So I bring you the Sapori d'Italia Sammy:

 Voila!!  The fig preserves are what complete the recipe - a little trick I stole from a sandwich in an airport lounge somewhere during my travels...Mom and I sat out on the balcony, enjoyed this manna from heaven, and reminisced about our trip to Italy.  Hope you enjoy it as much as we did!

 Ciao a tutti!!

The Healing Powers of Zuppa

Ever have one of those days where your body just needs the healing power of soup?  I'm there.  Between fighting a head cold, a blood infection, and a case of the Mondays, my body needed some TLC. 

There's lots of good folklore about soup in my family...We have Stracciatella, lovingly referred to as "sick soup" that we make *all* the time - but that's another recipe and story for another occasion.  And my Nana used to say that if you ate hot soup in hot weather, it will help cool you down. While those in my family suffering from hot flashes may disagree, I think she was on to something.  So in 73 degree Sacramento weather, I cranked up the gas stove and got cookin'.

There's something distinctly therapeutic about chopping veggies.  Perhaps it's because I've slowly gotten better at it over the years, and perhaps because it helps me empty my mind, but whatever the reason, it really calms me.  Some people do yoga, I chop veggies.   

Forgive the crap-tastic iPhone photo, since I can't seem to find the battery for my camera. But if you make the Recipe yourself, this is what awaits you:

May the healing powers of Zuppa be with you :)