Chicken and Chickpea Tagine with Apricots and Harissa Sauce 

This recipe is an adaptation of a Bobby Flay recipe

Olive oil 8 chicken thighs (I used 4 drumsticks and 4 chicken thighs) Salt and freshly ground black pepper
1 large yellow onion, diced
2 cloves garlic, finely chopped
1 tablespoon ras al-hanut (a mix of Moroccan spices that you should be able to find at specialty/gourmet markets)
Large pinch saffron, soaked in 1/4 cup warm water
1 cinnamon stick
15 oz. can of diced tomatoes
15 oz. can of chickpeas, rinsed and drained
3/4 cup dried apricots, sliced into half moons
1 cup water
1 tablespoon honey
Harissa (paste of chilies, garlic, and spices – available at specialty/gourmet markets)
Creme fraiche
Couscous

Chopped flat-leaf parsley, for garnish
Chopped fresh cilantro leaves, for garnish

1) Make the harissa sauce that will serve as a condiment by mixing together 1/2 cup creme fraiche with 1 tablespoon harissa.  Refrigerate until ready to eat.

2) In a Le Creuset dutch oven or tagine heat 2 tablespoons of olive oil over high heat.  Season the chicken with salt and pepper and add to the pot skin side down cooking for about 2 minutes on each side just to brown them and then remove to a plate and set aside.  You might need to work in batches here – best not to crowd the pot.

3) If necessary remove or add some of the oil from the pot – you want about 2 tablespoons.  Add the chopped onion and cook over medium heat until translucent.  Add the garlic and cook for about 30 seconds.  Add the ras al-hanut and cook for 30 seconds.  (The aromas will be released by the heat – so amazing!)  Add the saffron and liquid, cinnamon stick, tomatoes, chickpeas, and apricots.  Bring to a simmer.  Add the cup of water, honey, and add salt to taste.

4) Nestle the chicken into the mixture and place the lid on the pot and simmer on low heat for 40 minutes without removing the lid.

5) Make the couscous according to the directions on the box.  

To serve add a heap of couscous to the plate topping with the chicken and dollop with the harissa sauce (the harissa sauce is spicy so add according to your taste).  Garnish with the parsley and cilantro.

The perfect accompaniment to this lightly spicy dish is Mara's cool cucumber salad with pita.

Enjoy! 

We started the day by visiting the farmer's market and picked up crunchy macoun and macintosh apples, sweet potatoes, zucchinis, and basil.  We then found the most amazing gourds to decorate the table and a little festive pumpkin to sit on the window sill.

Our shopping expedition took us to the butcher, several grocery stores, and then on a quest to find the little buns for our mini sliders.  We stopped by The Little Owl to find out where they got the perfect little buns and it turned out they made them themselves.  So we continued on our way to find a bakery that might have something we could use (passing Harold from last season's Top Chef along the way!).  We stopped in at the sister restaurant to The Little Owl called Market Table and met Mike who was the chef there and to our extreme delight he offered us some of the dough that he'd already prepared for the buns.  We were so excited to be able to feature the 'real deal' along with our sliders.  

The spread we made included the sliders, roasted vegetables, cheese plate with a fig cake, olives stuffed with almonds, and to finish – apples dunked in caramel sauce with a light sprinkling of sea salt.  

Here is the recipe for the mini sliders as featured in the September issue of Bon Appetit:  

Meatball Sliders 

Makes 18 little meatballs

1/2 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
1/2 cup panko breadcrumbs (Japanese style breadcrumbs)
1/2 cup water
8 Tablespoons freshly grated Pecorino Romano cheese, divided
1 large egg
1 large egg yolk
1/4 cup plus 2 tablespons chopped fresh parsley
1 teaspooon salt
1/2 teaspoon ground black pepper
1/4 cup vegetable oil
2 tablespoon olive oil
1 cup chopped onion
6 garlic cloves, chopped
1/4 cup fresh basil leaves
1 1/2 teaspoons fennel seeds
1 28-oz can whole peeled tomatoes
1 14.5-oz can whole peeled tomatoes

Arugula leaves (optional)

18 small soft rolls, split horizontally (toasted lightly if desired)

1) Make the meatballs by mixing all of the meats, panko breadcrumbs, water, 6 tablespoons of cheese, egg, egg yolk, 1/4 cup parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl.  Mix together with your hands just until combined and form into 18 2 inch meatballs.

2) Heat vegetable oil over med-high heat in a large skillet.  Working in batches fry the meatballs until brown all over.  Transfer to a plate.  Meanwhile pour off the excess oil from the pan and reduce heat to medium.  Add the olive oil and then the onion, garlic, basil, and fennel seeds.  Saute the onion until the onion begins to brown – approx. 5 minutes.  Add all the tomatoes with juices and bring to a boil scaping up the browned bits on the bottom of the pan.  Reduce heat to low, cover with the lid slightly ajar and simmer stirring occasionally for about 30 minutes. 

3) Puree the sauce in a food processor until almost smooth and return to the skillet.  Add the meatballs and cover the lid lightly and simmer until the meatballs are cooked through – about 30 minutes.  

(Because I only had a really small food processor to work with I instead opted for already crushed tomatoes rather than the whole ones and then skipped the step of pureeing.)

4) Take a bun, slice it open horizontally and layer a few leaves of arugula on the bottom, top each with a meatball, drizzle meatballs with some sauce and sprinkle with remaining parsely and cheese.  Cover with the top of the bun. (You can use a toothpick here to hold them together if necessary).

Enjoy! 

My busy schedule has precluded me from cooking lately but my recent trip back to LA gave me a chance to play around in my own kitchen with my own toys again.   The inspiration came from the May issue of Gourmet magazine (a generous gift from my friend Dan that keeps on giving!).  I’ve often ordered bouillabaisse at restaurants but never tried making it before.  Reading through the recipe I noticed a few opportunities to try some new techniques that I’d learned in my cooking class.

This recipe, while it requires setting aside a little time, makes a delicious meal that is perfect for entertaining.  In retrospect there’s also a lot of room for experimenting with different combinations of seafood.  The recipe called for one whole lobster but I could only get frozen lobster tails and they ended up saving me a lot of time too!

This recipe is adapted from the May 2007 issue of Gourmet magazine

For croutons:

1/2 baguette cut into 1/2 inch pieces
3 tablespoons olive oil
1/2 garlic clove

For bouillabaisse:

1 (1 to 1 1/4 lb.) lobster
2 large tomatoes, peeled and coarsely chopped
1 large onion, chopped
4 garlic cloves, chopped
3 tablespoons olive oil
1 lb. Yukon gold potatoes, cut into 1/2 inch pieces
1/3 cup finely chopped fennel fronds (I also chopped and added the fennel to the stew as well – optional)
1 bay leaf
1/4 teaspoon saffron threads, crumbled
1/2 tablespoons coarse sea salt
1/2 teaspoon black pepper
9 cups fish stock (I didn’t have fish stock so I used vegetable stock and it was great!)
3 lbs. white fish fillets (such as monkfish, cod, red snapper, turbot, striped bass) cut into 2 inch pieces – I used 3 fillets of red snapper
1/2 lb.  small clams, scrubbed (I used little neck clams)
1/2 lb. Mussels, scrubbed and beards removed – the beard is just that part on some mussels that looks like a little bit of seaweed or something and it’s what the shells use to stick to rocks (I used 1 lb. mussels)
1/2 lb. Shrimp (recipe calls for shells on but I used frozen shrimp that had shells removed but still had tails on)

For the croutons:

To make the croutons, put the slices of baguette on a baking sheet and brush the tops with olive oil bake at 250 F for about 30 minutes or until golden.  Rub each side with fresh garlic (to do this slice a clove of garlic cross-wise and rub the cut part along the hot crusty bread – it adds such amazing flavor.)

To make the soup:

1) Put the lobster tail into a sized pot that will adequately hold the tail you have.  Place the uncooked lobster into the boiling water and then cook covered for 3-7 minutes depending on the size of the tail.  Transfer lobster to a colander and allow to cool.  (Because I used lobster tails it made the process of extracting the meat a less intensive process).  Extract the lobster meat and set aside.
2) Cook the tomatoes, onion, and garlic in oil over a medium heat, stirring occasionally until the onion is softened, 5-7 minutes.
3) Peel the potatoes and cut into 1/2 inch cubes.  Stir the potatoes into the tomatoes with the fennel fronds (and fennel if you choose to add), bay leaf, saffron, sea salt, and pepper.  Add the stock and bring to a boil, then reduce and simmer, covered until potatoes are tender – about 10 minutes.
4) Add the thicker pieces of fish first (have a longer cooking time) – cover and cook for 2 minutes.  Add the mussels, shrimp, lobster, and any other fish – cover and simmer for about 5 minutes.
5) Stir a few tablespoons of the broth into the rouille (recipe below).
6) Arrange a crouton in each soup bowl and ladle in the bouillabaisse being sure that each bowl gets an assortment of the bountiful fish.
7) Top each bowl with a spoonful of rouille (it’s spicy so be aware!).

For the rouille:

This is a bread mixture that will be added to the stew to thicken it and add a little spicy heat.

3 Tablespoons broth from the bouillabaisse
3/4 cups bread crumbs (I recommend panko which are Japanese-style breadcrumbs)
3 cloves garlic, minced
1/2 teaspoon coarse sea salt
1/2 teaspoon cayenne
3 tablespoons olive oil

1) Pour the broth from the bouillabaisse over bread crumbs in a bowl.
2) Mash up garlic and sea salt and cayenne in a mortar and pestle*.
3) Add moist bread crumbs w/ garlic paste – add oil in a slow stream, mashing and stirring until well combined.

*If you don’t have a mortar and pestle you can just use a large knife to mince and mash.  Mashing garlic is achieved using the side of the blade on the finely minced garlic.  

Enjoy!

I decided to make a mushroom risotto – I thought it would be the perfect dish to showcase this delicious import.   I turned to one of my reliable cookbooks to guide me on this quest: Jamie Oliver's first book, The Naked Chef.  He had a recipe for mushroom risotto that I loosely followed – adding a few of my own little changes here and there.  What resulted was a melt-in-your-mouth fragrant risotto that was the perfect host to the medley of mushrooms. 

Since I made a lot of this risotto I was excited to experiment with the leftovers.  Stay tuned…

Mushroom Risotto with Vermouth and Thyme

• Arborio rice – I used about 2 cups (recipe called for 14 oz)
• 1 quart of vegetable stock (use your favorite kind)
• 3 cloves of garlic, minced (one clove to cook with the mushrooms, 2 cloves with the rice)
• 1 onion, finely chopped (I used a red onion because that's what I had)
• 3 Tablespoon olive oil
• 1/2 Cup of dry white vermouth (I used Martini's 'Bianco' because that's what I had in my cupboard – you can use white wine too)
• A few tablespoons of butter cut into small cubes
• Parmesan cheese to grate over the risotto
• 9 oz of fresh mushrooms – I used two packages of mixed wild mushrooms from Trader Joe's – place in a bowl of warm water to let them reconstitute
• One handful of fresh thyme (remove the leaves from the stems and chop)
• A squeeze of lemon juice
• Freshly cracked black pepper

1) To start heat the stock in a pot – use the element on the stove directly behind the one that you'll be using to make the risotto because as you cook the rice you'll be adding ladle fulls of stock into it and this will minimize spillage and make it easier on you.

2)  After the mushrooms have had a chance to soak in the water take them out (save the water – you can add it to the stock as it has lots of great mushroom flavor) and add them to a heated pan with a tablespoon of olive oil.  Cook for about a minute then add the garlic and a pinch of salt.  Cook for a few minutes – add a few squeezes of lemon juice and the thyme.  Taste the mushrooms to make sure they are nicely seasoned.  Chop 2/3 of the cooked mushrooms and set aside – the other 1/3 will be added at the end to give more texture to the risotto.

3)  In a separate pan heat the olive oil and add the finely chopped onion – you want to cook the onion slowly here (medium to lower heat) be careful not to brown the onions rather "sweat" them until they become translucent.  After about 3 minutes of cooking add the minced garlic (2 cloves) and cook for about 2 minutes.  Once the onions are soft and translucent add the rice – this is the point at which you have to start constantly stirring.  No walking away from the stove!  Constantly stir the rice (again you don't want to add any color to the rice) – you might need to turn down the heat a little.  After a few minutes it will start to look shiny and translucent.  It may make crackling noises.  Add the vermouth or white wine – continue to stir.  Once the liquid is almost completely absorbed into the rice add a ladle full of the broth.  The heat on the pan should be medium at this point – you want the liquid to simmer.  Add the chopped mushrooms.  Now continue to add one ladle full at a time while stirring constantly – as soon as the rice has absorbed most of the liquid add more stock.  Continue to do this for about 15 minutes.  Add a pinch of salt here and there but do so sparingly – you can always add more later after you've given it a taste – add the pepper to taste too.  After the 15 minutes of stirring and ladling, taste the rice – you are trying to achieve soft rice that still has a slight bite to it – think al dente.  Once you get to that point add the butter and let in melt into the risotto along with the rest of the mushrooms and some freshly grated parmesan cheese.

Enjoy!
 

Well, a few years ago after making meatballs I had the idea of using some of these ingredients in a new way.  I took some liberties substituting the ground beef for lighter and leaner ground turkey breast.  But I incorporated some of the same themes from the meatballs such as bread crumbs, chopped onion, and parmesan cheese along with some spices, herbs, and an egg for binding everything together.  The resulting meat loaf was moist and delicious – not to mention easy and incredibly versatile.  I've since made many variations of this meat loaf and I'll share my most recent one with you here.  Some of the staple ingredients that I use in all of my versions include:  ground turkey breast, bread crumbs, chopped onion (this is what keeps the meat loaf incredibly moist and delicious), one egg, salt, a pinch or two of red pepper flakes for a little kick.  I also usually add some cumin too as this flavor works so well with the turkey.  The rest of the seasonings are inspired by what I have around – if I have fresh herbs I'll use them.  Parmesan cheese is yummy too as are any spices that speak to you from your cabinet.  The meat loaf that I made yesterday is a tribute to what I had in my refrigerator – the ingredients can easily be substituted to match your tastes.  For the sake of making this meat loaf sound a little more jazzed up I'll call it: Ground Turkey with Cilantro and Spices.

Note:  Most meat loaf recipes call for ketchup on top of the meat while it bakes in the oven.  Here I omit that because I like the crisp golden crust that forms on top while the inside remains moist as a result of the flavorful chopped onions.  I serve the ketchup tableside. 

Ground Turkey with Cilantro and Spices

• 1 lb. Ground turkey breast
• 1/2 C bread crumbs (I used plain but you can use seasoned – just add a little less salt)
• 1/4 -1/2 chopped yellow onion
• 1/2 Teaspoon smoked sweet paprika
• Small handful of cilantro or parsley, chopped
• 1/2 – 1 Teaspoon sea salt
• 1/2 Teaspoon cumin
• 1 pinch red pepper flakes
• 1 egg

1)  Preheat oven to 400F. 

2)  Place all ingredients in a bowl.  With clean hands mix together until all ingredients are evenly combined but do not over-work the meat with your hands as you don't want it to be tough. 

3)  Place meat mixture on an aluminum foil lined baking sheet (you can also add a little oil or non-stick spray to the middle of the lined baking sheet where you will place the mixture to ensure that it won't stick).  Using your hands form the mound into a neat rectangle that is approximately 2 inches high.  You can actually make this into any shape that you like just make sure it's uniform height so that it cooks evenly.  The thinner it is the faster it will cook.

4) Place in oven and cook for 25-30 minutes.  Serve with ketchup.

Enjoy! 

I promised to share some of my culinary findings from my trip to Copenhagen and Switzerland and I will not disappoint.   But I must let the suspense linger just a little bit longer as I’ve yet to practice or test the inspirations I want to recreate.  I do have a Swiss recipe to share though – one that I’ve been meaning to try for over 5 years.    It must have been about 5 years ago, perhaps even longer, when I visited Switzerland and spent a delightful afternoon with my Aunt Irene.  She is a very talented artist and her bright airy apartment adorned with her many canvases always fills me with inspiration.  On the particular afternoon that I am remembering she prepared the most delicate flavorful mid-day meal of fish and vegetables spiked with the essence of Vermouth, hints of spicy curry, and a few dashes of dill.  She gave me the recipe printed in German and I stashed it into my travel journal which then sat on my bookshelf waiting to be rediscovered until now.

After my Mom helped translate the instructions and ingredients I set out to recreate this memorable meal.  I was intrigued for several reasons: one was that I finally had a reason to buy celery root – a vegetable I’ve walked by a hundred times wondering to myself what one does with it, and second I was so excited to experiment with the flavors of Vermouth.

I’m so pleased with how this dish turned out and I’m so glad to have dusted this recipe off – it will now be added to my repertoire.  My first experience with celery root has left me wanting more!  As one might expect it does have a similar flavor to celery but the root is mellower and when cooked gets a little bit sweet. 

The Vermouth added fantastically sweet notes throughout this dish and when blended with the curry it created the most fantastic light sauce.  The curry imparted its sprightly yellow hues that were punctuated by little green dashes of dill.  This is a unique blend of flavors that makes for a delicious dinner any night of the week.

Vermouth Spiked Cod with Celery Root

(These portions will serve 2-4)

• 1/3 lb. Fresh cod fillets (if serving for 4 people I’d make it 2/3) – cut fish into 2 inch pieces
• 1 onion
• 2 Yukon gold potatoes – chopped into small cubes approx. 1 or 1/2 cm so that they will cook faster
• 1 Red pepper – chopped
• 1 Celery root – peel and cut into small cubes approx. 1 or 1/2 cm so that they will cook faster
• Olive oil
• Salt/Pepper
• 1 cup Vermouth (Bianco)
• 3/4 Teaspoons Aromat (you can find this in some super markets now or specialty gourmet food markets – it has a salty/bouillon type flavor – if you don’t have this you could substitute a little bouillon or salt to taste)
• Dill – a few dashes (about 1/2 teaspoon)
• 1 Teaspoon Curry powder
• 1 Tablespoon butter

1) Preheat oven to 400F.

2) Begin by chopping all of the veggies (potato, celery root, red pepper, onion).  The celery root just needs to be peeled of its gnarly rough exterior and the inner white part should be cut into small cubes – about 1/2 cm thick.  The smaller the cube the faster it will cook.

3) Over medium heat place a large sauce pan on the stove and heat half a tablespoon of butter and 1-2 tablespoons of olive oil.  When hot add the onions and sautee until they soften and start to brown.

4) Cut the cod into 2 inch pieces and sprinkle with salt and pepper – add to the pan and cook for about 3 minutes and then add 1/3 cup of the Vermouth and continue to cook for about 3 more minutes.  Sprinkle with dill (about 1/2 Teaspoon) and remove from heat.  Add the fish and sauces to a buttered casserole or gratin dish and set aside.

5) Place sauce pan back on the flame and add the other 1/2 tablespoon of butter and another 1-2 tablespoons of olive oil.  Heat it up and then add the onions – allow them to soften and add the rest of the chopped veggies: celery root, red pepper, potato.  Sautee for about 12 minutes stirring occasionally.  Cook until veggies are soft.

6) Add 2/3 cup of Vermouth to the veggies along with the curry and Aromat.  Cook for another 3 minutes.

7) Add the veggies and sauce to the gratin form with the fish – mix together.  Add another splash of Vermouth (about a shot glass worth) and then place in the oven for 10 minutes.  

Enjoy!

Filet of Beef with Herb Butter

Beef tenderloin filets (about 1 1/2" thick) – I try to get grass fed if available

1 Teaspoon Fresh rosemary sprigs

1 Teaspoon Fresh thyme or basil

1/2 Stick of unsalted butter – allow to come to room temperature (this will be enough for 4+ people)

1 1/2 Teaspoon yellow mustard

Pinch of salt

Freshly cracked black pepper

Olive oil

Knorr Aromat – a salty seasoning that also has the flavors of bouillon – sometimes available at regular grocery stores among the other Knorr products but you can also find this at most European gourmet specialty stores.

1)  To prepare the steaks remove them from the refrigerator for a about 5-10 minutes before I'm going to cook them.  This allows them to lose their chill and will make for more tender and juicy steaks.  Pat them dry with a paper towel and drizzle with a touch of olive oil on both sides and sprinkle with salt and pepper.  Place on a hot grill pan and once placed on the pan do not touch or move the meat.  This will create the lovely grill marks.  Allow them to cook for about 5 minutes on the first side and 4 on the second side – this is for about medium to medium rare.  If you're wondering how to tell when meat is done here is a method from the site by Adam at Men in Aprons that may help.

2)  While the meat is cooking you can prepare the herb butter.  Start with about a half stick of butter in a small bowl – it helps if the butter is at room temperature.  Chop the rosemary, basil, and thyme (you can use any herb combo that you like although the herbs do need to be fresh – I highly recommend the rosemary too – it works so well with the meat) and add it to the bowl – about 1-2 tablespoons.  Then add a pinch of salt and a few sprinkles of Knorr Aromat – if you do not have any Aromat then just use salt.  Add 1 1/2 teaspoons of yellow mustard.  Mix this all together so that it's evenly incorporated.  Taste to make sure that the flavors are right – you may need to add more Knorr or salt depending on your tastes.  Place a piece of wax paper or parchment paper on your counter and place the herb butter mixture on it – then roll it so that it forms a log.  Place the herb butter in the refrigerator to allow it time to set and firm up again.  When ready to serve just remove it from the parchment paper and place on a small serving dish.

3) Once the meat has cooked on both sides remove from the pan, cover with foil, and allow it to rest for at least 10 minutes – this allows the juices to redistribute so you get a juicy delicious piece of steak.  Covering with foil will keep the meat warm.

* The herb butter tastes delicious when eaten along with each forkful or you can add a little pat of the herb butter atop the meat and allow it to melt over it – both are great ways to enjoy it! 

Enjoy!

Jamie Oliver

The flavors of this dish are fantastic: the salty, nutty, slightly spicy bean mash, the sweet roasted tomatoes with oregano, the crispy salty proscuitto, succulent scallops with zingy lemon dressing, and the cool peppery arugula leaves.  In addition to the fantastic flavor experience, this dish offers a range of textures that make each bite unique and satisfying. 

This is a restaurant caliber meal that is really not very difficult to pull together.  The only thing that requires attention is coordinating the several steps that need to be prepared simultaneously and then pulling them all together to be plated up.

Seared Scallops and Crispy Proscuitto with Roasted Tomatoes and Smashed White Beans from Jamie Oliver's The Naked Chef Takes Off

• 4 Large ripe plum tomatoes, quartered
• salt and freshly ground black pepper
• a pinch of dried oregano
• olive oil
• 8 slices of proscuitto
• 1 small clove of garlic, finely chopped
• 1-2 small dried red chillies, crumble to taste (I use red pepper flakes because that's what I usually have on hand – just a pinch works well to add heat)
• 4-6 anchovy fillets, chopped (this is a crucial ingredient – even if you're not an anchovy fan you must include them because it adds the most incredible nutty, salty flavor)
• 1 14 oz. can of cannellini beans, drained
• extra virgin olive oil
• 12-16 scallops (take off the muscle – also make sure they are dry to allow for caramelization when they are seared) 
• 1 olive oil and lemon dressing – (this recipe is located in another section of the cookbook – I'll add it below)
• 1 small handful of arugula

1) Preheat oven to 475F.  Season the tomatoes (salt/pepper) and sprinkle with oregano – drizzle with some olive oil and roast in the oven skin side down for about 10-15 minutes.  Place the proscuitto slices beside the tomatoes and roast for another 10 minutes so that the tomatoes are juicy and the proscuitto crispy.

 2) In a pan fry the garlic in olive oil with chillies and anchovies for a minute or so then add the drained beans and cook all together for a few minutes before adding a wineglass full of water.  Bring this to a boil and then using a wide spoon to mash it into a coarse puree.  Finish the flavor off with some peppery extra virgin olive oil – taste it and add salt/pepper if necessary.

3) Season the scallops (salt/pepper) and then sear them in a frying pan with a touch of olive oil for 2 minutes without touching them.  Check to see if they've developed a golden, caramelized crust – if so then turn over and allow the other side to cook.  Be careful not to overcook.  Remove the scallops to a bowl and drizzle with the lemon dressing (recipe below).

4)  To plate this dish begin with the bean mash, then scatter the tomatoes, proscuitto, and scallops. Finish by adding the arugula.

Lemon dressing

2 Tablespoons fresh lemon juice
5 Tablespoons olive oil
Salt/pepper to taste

There seems to be a heat wave going on everywhere right now.  When I talk to my parents in Boston, my boyfriend's parents in Toronto, or relatives in Europe the topic of conversation is always the heat!  Well, normally I'd complain about not having a grill but right now I'm quite content grilling inside on my little grill pan with lovely cool central air conditioning!

I've been using my grill pan a bit more recently and the perfect occasion to break it out today is for my submission to the Carnival of the Grill hosted by Adam of Men in Aprons.  I love the idea of this – I only wish there was a way to taste everyone's creations too!  Since it's so hot these days I wanted to grill something light and summery.  One dish that has proven to be a winner combines one of my all-time favorite ingredients: pesto.  I love the intense flavors of a freshly made basil pesto and I make it fairly often as it pairs wonderfully with so many things.  When I saw Giada De Laurentiis on Everyday Italian make beautiful grilled tuna steaks served with pesto I was inspired.  I've made this dish several times now and not only is it delicious but it's super easy to make as well.  I make pesto and then grill the tuna for a few minutes on each side so that it's seared on both sides but still rare in the middle.  This is a fantastic summer dinner.

For the tuna:

Grill Seared Tuna Steaks with Pesto

• Fresh Tuna Steaks (approx. 2 inches thick or so)
• Salt/Pepper
• Olive oil

1)  Heat a grill pan over medium to high heat.  You want the pan to be sizzling hot when the tuna is placed in the pan – to test it I sometimes just flick a little water on the pan and if you hear an immediate sizzle then it's ready.

2)  Wash the tuna steaks and pat them dry with a paper towl.  Drizzle with just a touch of olive oil and sprinkle each side with salt and pepper. 

3)  Add the tuna to the grill pan and leave it for about 2 minutes.  Flip the steaks and grill for another 1-2 minutes.  Remove from heat and you can either serve the tuna steaks as is or serve them sliced.  To cut the tuna make sure to slice it tuna against the grain meaning against the lines of the fish.  Serve with pesto.

For the pesto:

Basil Pesto

• 2 Big handfuls of fresh basil, remove the stems
• 1/2 Garlic clove
• 1/4 Cup toasted pine nuts
• 1 1/2 Teaspoon lemon juice
• 1/4 Teaspoon sea salt
• 3-5 Tablespoons of extra virgin olive oil (I give a little range here – it's about achieving the right flavor and thickness which depends upon your tastes – if you're not sure start w/ 3 tablespoons and add more if necessary) 
• 1 1/2 Tablespoon of finely grated parmesan cheese

1) In a small dry pan toast the pine nuts over medium heat. Keep an eye on them and shuffle the pan from time to time so that they get a nice even golden color. The pine nuts will toast very quickly, when they are golden on most sides remove from heat and allow to cool.

2) In a food processor (you can also use a blender, just be sure to scrape down the sides frequently with a spatula so that everything gets incorporated) add the basil, garlic, lemon juice, salt, toasted pine nuts, and start to pulse it. Slowly add the olive oil through the feed tube as the blender is running. You'll notice the pesto start to come together and transform from a coarse mass of basil into a smooth sauce. The reason that I give a range for the amount of olive oil is so that you can control for the consistency that you prefer. For a more coarse thick pesto use less olive oil, for a smoother thinner sauce add a little more. Over time you won't even need to measure as you'll develop an eye for your desired consistency. Also, I usually wait to add the parmesan cheese until after I've blended the other ingredients – I learned this from Giada and I find that by not mixing the parmesan in the blender you get the added texture of the cheese in addition to flavor. A very important part of the pesto-making process is to taste as you go along and adjust the flavors to your liking. Keep in mind though that the parmesan cheese is very salty so wait until after you've added the cheese to adjust for saltiness.

Tempeh with Broccoli, Edamame and Ginger Peanut Dressing

• 1 package tempeh (I love the three grain kind)
• 2 cloves garlic
• A few tablespoons olive oil
• 1-2 heads of broccoli cut into florets
• 1-2 Cups shelled frozen edamame
• 1 pinch red pepper flakes (optional)

See below for dressing recipe

1)  Cut the tempeh into 1/2 – 1 inch cubes.  Heat a pan over medium heat and drizzle a few tablespoons of olive oil.  Once the pan is sizzling hot add the tempeh and stir-fry until it gets golden brown on each side.  Remove from heat and set aside.

2) Prepare dressing while the tempeh is on the stove – keep an eye on it though and stir occasionally.

3)  Add a few more tablespoons of olive oil to the pan and add the broccoli, garlic, and edamame.  If you like a touch of heat add a pinch of red pepper flakes.  Once the broccoli loses it's rawness and the edamame is heated through remove from heat and add into a large bowl.  Add the tempeh.  Add the dressing and mix all together.  You may have some dressing left over depending on how much broccoli and edamame that you use – I often have extra dressing left over that I use for other things during the week – it's great as a dip for veggies.

Note:  Adding some crushed peanuts on top adds a delicious crunch! 

Ginger Peanut Dressing 

• 4-6 Tablespoon water (this is to thin out the sauce, I use 6 for a very runny sauce but if you prefer it a little thicker use less) – I use only 4 when making it for the stir-fry
• 1/4 Cup Peanut butter (My favorite kind of peanut butter is the all natural kind so that's what I used here – there's no sugar added. If you use the kind of peanut butter that already has sugar added then go light on the brown sugar that I add later or maybe omit that ingredient all together – you'll have to go by taste…)
• 2 Tablespoon brown sugar
• 2 Tablespoon Tamari soy sauce, low sodium (use whatever kind of soy sauce that you have on hand)
• 2 Tablespoon Rice vinegar
• 1 Teaspoon freshly grated or finely chopped ginger (I got a microplane for Christmas and I LOVE to use it for grating ginger – you'll find that the ginger blends into the sauce very easily when grated)
• 1 Teaspoon sesame oil
• 1 Clove garlic finely chopped

Instructions: 1) I mix all the ingredients together – adding the water last so that I can control for the viscosity. As you'll see, the peanut butter "melts" when you start stirring it with the soy sauce and other ingredients – stir very well until everything is combined.