Tinkering with Drinks

I switched to a small soda siphon a year or two ago and haven’t looked back. It fits perfectly in my refrigerator door, out of the way but readily available when I need it. The swap out has greatly reduced wasteful plastic,  glass bottles, and caused me to upgrade my beverage repertoire.

With the return of summer heat I’m back tinkering with drinks and the soda siphon is staying busy. I’m always looking for a new sipper, something refreshing and not too heavy. Fruit syrups are tasty but I’d prefer less sugar. Fresh juices are fun but they can quickly turn into dessert, too.

I very much like the citrusy-tart flavor of fresh pink grapefruit juice. It responds well when lightened up with a blast of sparkling soda, a dash of bitters, a pinch of salt, and some fresh mint or lime.  But, after a while, I needed a change.

And along carrots. I didn’t have to go out in search of carrots, there are usually a few stashed somewhere in the fridge. Carrots are good for snacking and good for you; they are rich in vitamin A, beta-carotene, and more. Yes, they are abundant and last well—you could call carrots a universal vegetable. Their mild flavor is adaptable in both sweet and savory dishes, giving them staple status in many of the world’s cuisines.

Turns out, carrots and grapefruit have a symbiotic relationship.

Shaving carrots into thin wide ribbons opens up their surface area and encourages the grapefruit juice to settle in and extract both their color and flavor. In less than an hour and without much effort, you’ll have an earthy, peach colored, mildly sweet-tart juice.

Conversely, the carrot curls absorb the citrus flavors; they make a tasty snack and a pretty garnish.

Serve this refreshing and healthy drink over ice, enliven it with a splash of soda or sparkling water, and garnish with fresh lime and carrot curls for munching.

Grapefruit-Carrot Sparkler

Ingredients

  • 1 medium carrot, peel and shave into thin wide ribbons with a vegetable peeler
  • 2 cups or more fresh pink grapefruit juice, to cover
  • soda or sparkling water

Finish:  ice, lime slices, carrot curls

Instructions

  1. For juice, place carrot ribbons in a container and cover with fresh grapefruit juice. Chill for an hour or longer.  Any remaining curls can be re-used 2 or 3 times.
  2. For the sparkler, place ice in an 8-ounce glass, half fill with grapefruit-carrot juice, top-off with soda or sparkling water, and stir well.  Garnish with carrot curls a squeeze of fresh lime.   Serves 1 or more

Easy Entertaining: Chicken Ragout

This hearty chicken dish is the definition of flexibility—and the ideal solution for an easy dinner with friends.

Our Chicken Ragout features plump chicken pieces simmered in a rustic tomato sauce that is enriched with mushrooms, rosemary, sweet carrots, and other vegetables.

We have options with this dish:  it can be prepped and cooked in various stages for enjoyment right away or set aside until later. If you chose to make it ahead,  know that these big flavors will mellow and improve as the ragout waits for you.

The preparation is straight forward, brown the chicken off then use the pan drippings to flavor the basic tomato sauce. Let the chicken simmer in the sauce until tender. When it’s convenient, separately roast the mushrooms, onion, pepper, rosemary, and carrots in a hot oven to precook and bring out their inherent sweetness, and set aside until needed.

The dish can all be assembled for enjoyment later the same day, or refrigerate the components and bring  out when ready to serve.  Reheat the chicken in tomato sauce, add the roasted vegetables, and simmer briefly. The ragout should retain its distinct freshness, yet blend the robust flavors into one dynamic package.

Serve the ragout with Creamy Polenta or a pasta of your choice to round out the rustic tomato sauce that develops.

Chicken Ragout with Roasted Hearty Vegetables

Ingredients

3½ pound chicken, cut into portions, or equivalent pieces
½ salt & red pepper flakes
1 tsp fresh or ½ tsp dried sage or herbes de Provence
2 Tbsp olive oil
2 cloves garlic, mash & sliver
1 tsp dried rosemary
1½ cups chicken stock
14½ ounce can diced tomatoes in juice
2 Tbsp tomato paste
Roasted  Hearty Vegetables (follows)

Instructions

  1. Sprinkle chicken with salt, pepper, and sage.
  2. In a large pot or in a multi-cooker set to Hi Sauté, heat 2 Tbsp. oil, add chicken and sauté until golden brown, about 6 minutes per side. Transfer chicken to bowl.
  3. Lower heat to Medium Sauté, add garlic and rosemary and briefly sauté. Deglaze with a ½ cup stock, scraping up browned bits, about 1 minute. Stir in canned tomatoes with juice and tomato paste, remaining broth, and bring to a boil. Drop heat to Low Sauté and simmer 5-10 minutes to blend flavors.
  4. Add the chicken and any juices to sauce and simmer covered over low heat for 20 minutes, or set multi-cooker to HI Pressure for 10 minutes using 10 minutes natural release. Can be cooled and chilled overnight at this point.
  5. Skim off excess fat, add the roasted vegetables to heated chicken and simmer 10-15 minutes longer. Adjust seasoning. Serve with Creamy Polenta, sprinkle with drained capers or fresh basil.  Serves 4

Roasted Hearty Vegetables  Using 1 Tbsp olive oil, 1 Tbsp red wine vinegar, ½ teaspoon salt, ¼ tsp red pepper flakes, 1 tsp fennel seed. 1 small onion in wedges, 2 medium carrots cut up, 1 cup crimini mushrooms halved, 1 green pepper cut.

  • Heat oven to 425-450°F.  Line a sheet pan with parchment or non-stick foil.
  • In a medium bowl, combine the oil, through fennel seeds.
  • Place the vegetables as cut up into the bowl.  Toss with the seasoned oil to coat.
  • Arrange the vegetables evenly on the pan.  Roast for 20 minutes, until tender-crisp. Stir after the first 10 minutes.  Turn off heat and let stand in oven with residual heat for 10 minutes.

Imperfect Produce

This week I received my first box from Imperfect Produce.  If you aren’t familiar with this company, they are into sourcing food waste.

They buy up food that is not perfect enough to sell to the average consumer. Call it ugly, it’s the type of  food that could be left in the field or in a warehouse to be sold at a loss as animal feed or shipped out for further processing.  Imperfect Produce decided to capitalize on this waste and they work with farmers, producers, and other sources to offer this salvageable food to their membership at discounted rates.

I really did not know what to expect, but have been impressed with their level of professionalism from my initial contact. If you are in one of their distribution areas, they will set up a regular delivery schedule, most likely once a week or bi-monthly. You decide on the size of the order, an availability offering is provided, and you pick and choose or alter the listing depending on your preferences and needs.

For my first order, I went basic and selected items that would hold well.  Their truck delivered the box to my door step mid-afternoon in an imprinted box with handles. The produce was perfectly refrigerated: not too warm, not too cold.

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Snapshot Imperfect Produce Box

The baby bok choy and broccolini were in good shape; there were onions, potatoes, several lovely small carrots, beautiful cucumbers, and a nicely wrapped bag of serrano peppers; a small cauliflower, apples, and oranges were all in very good condition. There was nothing in the box I would not have selected at my regular market—and it was delivered to me at a very fair price. 

Broccolini was the first item I selected to cook from my new produce. I’ve learned this is not baby broccoli. It is a mild and tender cross between Chinese broccoli and broccoli, and it cooks in less time than its broccoli cousin. IMG_20190426_180919700_HDR (1)

To complement broccolini’s inherent sweetness I kept it simple with a quick steam in the microwave, then gave it a drizzle of sesame oil and toasted sesame seeds.   

Sesame Steamed Broccolini

  • 1 lb broccolini
  • 2 tsp each sesame oil
  • 1/4 tsp each sea salt and red pepper flakes
  • toasted sesame seeds

Rinse and trim the broccolini and place it slightly damp in one layer in a microwaveable dish or plate.  Cover with plastic wrap.   

Microwave 3-4 minutes, stopping at 2 minutes to turn the broccolini with tongs.  Cook until tender but still crisp, don’t overcook.

Drizzle lightly with sesame oil, season with salt and red pepper flakes and toss to coat.  Sprinkle with toasted sesame seeds and serve.  Serves 3 or 4

Soup & Salad in a Bowl

I have been thinking about them for a while now. It’s not that they are complicated or require a lot of effort to make, I just need to be in the right mood.  I suspect I connect them with summer because today we got our first blast of heat, and when it approached the mid 90’s I started rummaging around.

Well, of course I found them!  I had everything needed and proceeded to set up the pressure cooker.  Hot or not.

Yes, you know what I’m talking about.  It’s the crazy green Le Puy lentils that I’m always ranting over.  True characters, those little powerhouses of potassium, iron, and magnesium… with peppery flavor and a firm texture that doesn’t turn to mush.

Earlier, I was in the mood for a soup, but this heat called for something lighter and I waffled toward a salad of some sort.

Lentil soup salad close

That was the answer: an easy lentil soup dotted with vegetables and fresh herbs. This soup is so good, it can be eaten hot, warm, or cold and with the help of the pressure cooker I figured I’d be done in about 15 minutes.

Meanwhile, I checked on the radish supply, and mine were huge!  This would require Pink Himalayan salt.  Today’s salad would be an arugula blend laced with more fresh herbs from the garden.

Lentil soup_salad long

I’d keep it simple with a perky drizzle of white wine vinaigrette and crumbled blue cheese scattered about.  Soup and salad in a bowl.

By the time I was hungry, the soup had cooled to warm… and that is the way it was: filling, flavorful and toooootally satisfying.

Le Puy Lentil Soup with Herb Salad

Ingredients

  • 1 cups dried Le Puy lentils, rinsed
  • 2 tsp olive oil
  • 1 shallot, small chop
  • 1 clove garlic, minced
  • 1 tsp mixed dried herbs (Herbes de Provence or thyme, rosemary, sage)
  • 1 carrot, chop
  • 1 stalk celery, small chop
  • 2 tomatoes, seed and chop
  • 3 cups beef stock or 2 cups stock plus 1 cup water
  • Salt and pepper, fresh ground
  • Fresh herbs: 1/3 cup fresh herbs: parsley, thyme, rosemary, savory, dill, any

Mesclun Herb Salad

  • 2-4 ounces mesclun blend with arugula
  • 1/3 cup fresh herbs:  parsley, thyme, rosemary, savory, dill, any
  • White Wine Vinaigrette
  • 2 Tbsp white wine vinegar
  • 2 tsp fresh herbs, chop
  • Salt and pepper, fresh ground
  • 1/3 cup olive oil
  • 3 oz crumbled blue cheese

Instructions

  1. In multi-cooker/pressure cooker set to Medium Saute, heat olive oil. Add the shallot and cook briefly, then the garlic.  Once aromatic, add the herbs and stir to combine.  Then the carrot, celery, and tomatoes, toss to combine.
  2. Add the stock, the lentils and a sprinkle of salt and pepper. Bring to a simmer.  Cover, lock lid, set to HI Pressure for 5 minutes.  When complete, turn off and disconnect PC.  Carefully release pressure and open lid.  Adjust seasoning. Serve hot, warm, or chilled.
  3. Prepare the vinaigrette and adjust seasonings.
  4. When ready to serve soup, stir in the fresh herbs. Ladle into soup bowls, top with mixed greens, drizzle with vinaigrette, and sprinkle with fresh herbs and crumbled blue cheese.  Serves 4

Grill Time: Salad Time

It’s Memorial Weekend, so it must be barbecue time.

Here’s a versatile little salad with bright summer undertones for just such an occasion. It is affectionately referred to as my Mediterranean salad since it includes a combination of sweet tomatoes and peppers—and quite often cucumbers.

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If you are including cucumbers, add them just prior to serving for best results. I’ve kept the herb contribution fairly minimal in this recipe, but I actually prefer far more whenever possible, and mint is especially good. A lemony dressing is essential to really bringing it all alive.

In an effort to include more whole grain alternatives to meals, here plump wheat berries balance nicely with the garbanzo beans. The berries require some advance cooking time: 60 minutes on the stovetop, and 35 minutes under pressure. Lacking that, replace the wheat berries with quicker alternatives like bulgur wheat or couscous.

The salad can be made a day ahead and it holds nicely.  As with many Mediterranean dishes this one shines at room temperature, making it ideal for a day trip or as a side for relaxed outdoor grilling and dining.

Its colorful composition works well as part of an easy snacking platter with sliced meats, cheeses, condiments and such.

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Or, along-side the salad, add small romaine leaves and pita crisps for scooping up bite sized portions. Happy Memorial Day!

Mediterranean Salad

Ingredients

  • 1½ cups cooked wheat berries, couscous, or bulgur wheat
  • ¾ cup garbanzo beans, drained
  • ½ cup baby tomatoes, half
  • ⅓ cup green, red, or mixed baby peppers, seed, chop
  • ½ cup parsley or more, chop
  • ⅓ cup green onions or 1/2 shallot, small chop

Dressing

  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 clove garlic, mash & mince
  • 1 tsp fresh thyme
  • 1/4 tsp red pepper flakes
  •  1/4 tsp sea salt and freshly ground pepper

Accompaniments: Fresh romaine, Bibb lettuce, or spinach leaves; Kalamata olives, feta or paneer cheese, parsley, lemon slices

Instructions

  1. Combine dressing in a small container and set aside.
  2. In a medium bowl place the wheat berries through green onions, sprinkle with salt and pepper and toss.
  3. Drizzle about ⅓ cup dressing over the salad and toss to lightly coat. Refrigerate a couple of hours or overnight.  Adjust seasoning, add dressing as needed.
  4. Serve chilled or room temperature with a light drizzle of fresh lemon juice over the top.   Serves 4.

Berries, as in Wheat

Lately I’ve been reading up on wheat berries and have learned I need and want these powerhouses in my morning muesli and more…

According to Livestrong.com, “Wheat berries are rich in vitamins B1 and B3; and the minerals magnesium, phosphorus, copper, manganese and selenium.” What that means is they are valuable to overall body care, i.e., nervous system metabolism, blood pressure, cardiovascular and blood formation, bones, you name it.

wheat berries grain

There are different types of wheat berries, too: hard and soft berries, which grow at different times of the year and serve different purposes. Lest we get too far into the weeds, suffice to say, I settled on hard or red wheat berries.

Since wheat berries can take 60 minutes or longer on the stove top, I knew this was a job for the Instant Pot. With the pot loaded and ready to go, I’ve learned it’s much faster to bring it all to a boil before proceeding. It’s then a simple matter of setting the timer to 35 minutes with a 10 minute natural release and walking away. It’s sooo nice to let the pressure cooker work its magic and return to a generous 3 cups of plump chewy kernels.

Med wheat berry plate

In that amount of time I was able to establish a plan for my Mediterranean wheat berry salad. I channeled my pending tiny summer garden, still on the horizon—one with the usual crop of tomatoes, cucumbers, peppers, green onions, plenty of flowers and herbs. Ahhh, I can’t wait!

Altogether the vegetables’ earthy flavors harmonize and blend well with the hearty wheat berry kernels while accents of Kalamata olives, feta or paneer cheese, and lemon do their part to brighten and shine. The salad holds incredibly well and is equally good chilled or at room temperature. It’s an ideal side for grilling and outdoor dining.

Mediterranean Wheat Berry Salad

  • 1½ cups cooked wheat berries
  • ¾ cup garbanzo beans, rinse & drain
  • ½ cup baby tomatoes, halve
  • ½ cucumber, seed, chop
  • ⅓ cup mixed baby peppers, seed, chop
  • ½ cup parsley, chop
  • ⅓ cup green onions, chop
  • 1/3 cup lemon juice
  • 1/3 cup olive oil
  • 1 clove garlic, crush, mince
  • sea salt and freshly ground pepper

Accompaniments: Fresh spinach leaves, Kalamata olives, feta or paneer cheese, parsley, lemon slices

For dressing, combine lemon juice, evoo, garlic, salt and pepper in a small bowl, adjust seasoning it should be lemony.

For salad, place the wheat berries through green onions in a medium bowl, sprinkle with salt and pepper and toss. Drizzle half the dressing over the salad and toss to lightly coat, add more as needed.

Refrigerate several hours or overnight. Adjust seasoning, add dressing as needed. Serve chilled or room temperature. To serve, pile on a spinach lined plate, garnish with olives, parsley and squeeze lemon juice over the top. Serves 4 or more.

Variations: substitute 1-1/2 cup prepared couscous or bulgur wheat. Add 2 Tbsp or more mint, finely chopped and/or 1 tsp grated lemon. To the dressing add 1/8 tsp cumin, 1/4 tsp red pepper flakes.

Stock-free Soup: Whey to Go

In today’s culinary world it’s all about building layers of flavor—and for further clarification we use terms like big, bold, and complex.

In Lois Anne Rothert’s well researched book, The Soups of France, she points out that for centuries thrifty French housewives have created delicious, nourishing soups without the benefit of heavy hitting stocks. Rather, they often use water and rely on local products like olive oil, herbs, spices, garlic, and garden vegetables to flavor and take center stage.

In the same mode, I am getting serious about a particular item in my fridge that is mushrooming out of control.  I have way too much whey.  Since I have been making yogurt and tinkering with fresh cheeses whey is multiplying in my refrigerator.

Several years ago I recall reading countless recipes using whey in Nancy Fallon’s ground breaking book, Nourishing Traditions.  At the time, it was interesting, but I wasn’t ready. Yes, whey is loaded with food value and I’m doing what I can to not waste it. I add it to my morning muesli, use it for pasta water, pour it on plants, and feed it to stray cats…

I’ve previously mentioned my fascination with spiced Paneer cheese and I continue to revise and refine it, further adding to the whey backlog. Out of curiosity, I recently tasted this deeper colored whey and discovered it has a nuanced, delicate flavor, layered with coriander, fennel, and nigella seeds and a whisper of lemon tartness. What’s not to love?

One batch of seeded whey ended up in a Red Pepper Soup from The Soups of France. Or more accurately, in the Basque soup made with water, flavored with red peppers, garlic and sausage–plus a couple or red potatoes added for good measure.  It receives bonus points for the suggested inclusion of poached eggs!

Red Pepper Soup

If I can break away from the whey glut, I still intend to try this soup made with water.  If it is good with whey, it will likely be as delicious on its own merit.  Also, note that a simple dash of red wine vinegar at the table adds to its intrinsic earthiness. Since the soup relies on the best quality sausage, I opted for plump sage breakfast sausage, which goes well with a perfectly poached egg.

Basque Garlic, Sausage, and Red Pepper Soup

Inspired by Lois Anne Rothert’s The Soups of France

  •  ½ lb spicy sausage, bulk pork breakfast sausage is good
  • 2 red potatoes, cube
  • 3 red peppers, seed, slice into strips
  • 1 Tbsp olive oil
  • 8 cloves garlic, mince
  • Pinch cayenne or Piment d’Espelette
  • 2 quarts water, chicken stock, whey, or a combination
  • 1 tsp salt
  • Accompaniments:  Red wine vinegar, Poached eggs, Toasted French bread

In a large soup pot heat the olive oil over low heat.  Add the garlic, sausage, and pepper strips, potato, and sauté to break up and brown the sausage, about 10 minutes. Drain excess fat.

Add the cayenne, water, and salt and bring to a boil over high heat. Reduce to low and simmer uncovered 15-20 minutes.  Adjust seasoning.

Ladle into soup bowls, top each with a poached egg, pass the vinegar to drizzle onto soup and serve with toasted French bread.  Serves 6