Salmorejo a Spanish Delight!

It was 6pm on a sultry Tuesday evening, a clandestine meeting in a professional kitchen in Seville, and Willy Moya became my newest chefcrush.  Just look at this photo - its beautiful (the food or the chef? You decide).  Salmorejo with boiled egg, Serano ham, and dried strawberries - the brainchild of Chef Moya.    



Salmorejo with boiled egg, jamon, and dried strawberries





Chef Willy Moya of Poncio Restaurant

If you look up recipes for Salmorejo, you'll find it often confused with Gazpacho which is a thin, tomato-based, cold soup.  Totally different than Salmorejo which has fewer ingredients and is very thick and silky like a mousse.  Its meant to be more of a sauce used to embellish everything from meats to grilled vegetables.  This recipe is a little imprecise but go with the chaos because you can't go wrong here.

Salmorejo
2-3 very ripe tomatoes, roughly chopped
2 cloves garlic, roughly chopped
1/2 cup good quality extra virgin olive oil
1 small loaf of very dry/stale white bread (as dry as a cracker)

Chop or break the bread into cubes and place in a large bowl.  Set aside.  Place the tomotoes and garlic in a blender or food processor and blend until liquid.  Its important to salt the mixture at this point BEFORE the oil is added so the salt can dissolve.  Make sure this mixture is quite salty, you'll be adding bread later so it will become distributed more evenly as the sauce develops. Blend again to make sure the salt dissolves.  While the mixture is blending add the olive oil and continue blending well.

Strain the sauce through a fine sieve to remove the seeds and skins.  Strain the sauce over the dry bread so that it soaks the bread.  Stir to coat all the bread.  Cover and set aside or refrigerate for at least 30 min - 1 hour.

Place the sauce back into the food processor or blender and blend until very thick and smooth.

Serve:
There is no end to the ways you could serve this sauce.  We ate it strait from the bowl with a boiled egg, good ham, and dried strawberries.  I can't find dried strawberries in Seattle but I've used dried cherries and cranberries which are equally delicious.  Salmorejo is also fabulous over seared tuna, or as a sauce for any grilled meat or vegetables.  Be creative and share with me your own version!

***Thanks to one of my favorite bloggers Chef Reinvented, Becky Selengut, for coining the word "chefcrush" - I use it freely but she deserves the credit!

Mise en place

Pronounced "Meez-ahn Plahs" this isn't just a clever French phrase meaning "everything in its place" its a cooking philosophy that, if followed, will change your life.  Heck, its a great method for living life, but I digress!  Mise en place at first seems unnecessary and even fussy but it will make you prepared, confident, and effiicient in the kitchen.  Here are a couple of tips specific to the mise en place philosophy: 

1) Read the recipe ALL THE WAY THROUGH before you begin!  Nothing is worse than starting your dinner recipe and realizing the chicken should marinade overnight. 

2) Make sure you have the right tools- a pastry cutter and a potato masher are not the same tool.  Why do I know this?  Dry herbs and fresh herbs aren't as interchangable as you might think.

3) At the heart of mise en place philosophy is the prep work.  Chop everything ahead of time and have your ingredients measured and at your side before you begin cooking. 

     * Put each ingredient on a plate or in a bowl - combine ingredients that will be cooked at the same time 

     * Cover ingredients that need refrigeration and store them there until ready

     * To keep ingredients from drying out while you're prepping, place a damp paper towel over the dish

        you've stored them in

Here's a great example of mise en place in action for the Mushroom Soup recipe:

Soup - The Ultimate Comfort Food

Mushroom & Chestnut Soup

Let's face it, mushroom soup conjures up thoughts of that gelatinous, condensed stuff your mom put in 1980's casseroles. This is NOT that soup!  The leaves are falling, the air is chill, and the ingenious mixture of mushrooms and chestnuts make this a perfect comfort food.  The addition of celeriac, yes - celery root, will blow you away!  Never worked with celeriac?  Never fear!  If you've chopped a potato, you're ready to meet this tuber.  Its ugly, I won't deny it, but it provides the perfect flavoring for this soup without the stringy texture you associate with actual celery.  Simply cut the top and bottom and peel the skin to reveal a lovely firm, white root vegetable. 



Celeriac (Celery Root)

 

Chopped Celeriac



On to the chestnuts.  I use a bottled variety but have also used vacuum-packed in a box.  Both varieties can be found in the baking section of most grocery stores.  They don't taste great by themselves but add a nice richness to this soup.

Recipe Riff:

Alcohol: while this recipe calls for brandy in the soup and a grappa cream on top, I've made this many times without the alcohol and love the sober version.

Pancetta: substitute 4-6 slices of raw bacon, chopped

Shallots: substitute 1 medium yellow onion, chopped

Leave this soup a little chunky as the bits give a fabulous texture.

Serving:

Serve ith a sprig of thyme or sage leaf on top as mushroom soup can appear piqued by itself. Serve this soup as a first course to a chicken dinner or with a crusty loaf of bread and a lightly dressed green salad as a winter supper.

Mustard Glazed Tuna with Shallot Cream

Mustard Seared Tuna with Shallot Cream

If you've only tried the packed-in-water-and-canned variety, you've been missing out.  Tuna is delicious fresh or previously frozen and can now be found in most grocery stores. Its such a hearty fish, you only need a portion smaller than the palm of your hand to feel satisfied.  Fresh tuna can be marinaded in anything and really takes on the flavors of the dish.  I prefer it pink through the center as cooking it through can cause it to be dry.

Chinese Spinach - Courtesy of the Edmonds, WA Saturday Market

I paired this tuna dish with a side of wilted greens.  I saw this vibrant green and red spinach at the farmer's market and had to try it.  The end result turns very red but tastes fantastic.  The secret to any great green is bacon fat and vinegar.  The bacon fat adds flavor and the vinegar cuts the bitterness you associate with greens. 

Wilted Greens with Bacon and Vinegar 
2 large bunches of any green - kale, spinach, mustard greens, etc. washed with stems removed.
1/2 lb. thinly sliced bacon, chopped
1 small onion, chopped
1/4 cup cider vinegar
1/4 cup water

Use a deep pan for this recipe as the spinach takes up a lot of room but will cook down quickly.  Fry the chopped bacon until crispy.  Remove from the pan with a slotted spoon and allow to drain on a paper towel.  Using the existing bacon grease, saute the onions until soft and slightly caramelized.  The pan will be dark on the bottom.  Deglaze the pan with the vinegar and scrape up any brown bits from the bottom.  Put all the spinach in at once and stir to coat with onions and liquid.  Add the water and cover to steam on low for 2 min.  Once greens are wilted, remove from the heat and add the crispy bacon.  Serve hot or at room temperature.

The BEST cheesecake to ever grace my tongue!

Honey Ricotta Cheesecake

Strawberries with Balsamic Vinegar

I am not a baker.  Baking requires too much chemistry, too much precision and I am much too impatient for it.  Before a concert in Seattle one night, we were trying to get into the very hip, very now, The Walrus and the Carpenter but they don't take reservations and we couldn't wait an hour.  (I've still heard great things about them!).  Instead we went around the corner to the less known, but equally fabulous Staple and Fancy where we were seated at the bar immediately.  At the bar, you get to see the action.  I love to watch the kitchen preparations the sweating, slicing, and saucing - we got to witness it all.  The Staple and Fancy had a great chef's tasting menu that they wouldn't (couldn't?) even describe to you because it was presented at the whim of the chef.  So we ordered and dug in.  The first "course" was actually seven dishes all fantastic on their own, but more fun because they exceeded expectations in sheer quantity.  The rest of the meal went well, everything great.  The crowning glory was dessert.  The most luscious, creamy, light, ricotta cheesecake I could imagine.  Topped with fresh figs and some kind of sauce I couldn't identify...balsamic reduction, perhaps? 

What I'm presenting here in no way replicates that experience but this recipe is a darn good substitute!  Its something different than the heavy cheesecake we're used to.  The crust is made of biscotti and the ricotta gives a light fluffy texture to this cheesecake.  Instead of figs, I used Ina Garten's balsamic strawberries recipe which is the most amazing find on its own.  You have no idea what strawberries, balsamic vinegar, and black pepper will do to your taste buds.  Try it!

Recipe Riff:

For the cheesecake crust I used 2 boxes of Nonni's Original Biscotti that I found in the cookie isle at Central Market.  The biscotti is essential but don't use anything covered in chocolate or flavored with coffee.

With Ina's Balsamic Strawberries, I used a much smaller amount:  1 pint strawberries, 2 Tablespoons sugar, 3 Tablespoons Balsamic vinegar, 1/4 teaspoon ground black pepper.  These only last 3 days maximum in the refrigerator, but are good if you make them an hour in advance so they can marinade.

Prosciutto Wrapped Scallops

These prosciutto-inspired recipes both came from a cooking episode Giada did on the Today show.  I watched it on mute since I work from home, but went to the website for the full recipe.  Prosciutto is wonderful stuff if you want all the flavor of bacon without the fat.  Its a little hard to work with because its always sliced thin.  Its best to take it immediately from the refrigerator and try to work with it cold. Its cured so you can eat it right out of the package or it can be chopped and added to any dish.  I love the method Giada mentions on the show - baked until crispy and used as a topping in soup, salads, or pasta dishes.

Recipe Riff:
Use large scallops and they can be frozen prior but thawed before cooking.  Don't use the tiny quarter-sized scallops for this recipe.

With a knife, slice the prosciutto down the center length-wise.  A whole piece overwhelms even a large scallop.  Otherwise, follow the recipe as written.  15 min. in the oven is enough even for large scallops.

Capellini al Forno (Baked Angel Hair Pasta with Prosciutto & Smoked Mozzarella)

This was my favorite of the episode...Italian comfort food like mama used to make.  Cheesy goodness with no redeeming nutritional value.  I would recommend this as a side dish to a lovely GREEN salad instead of the main course.  It does have some "wow factor" but is a caloric splurge.  Don't skip the marinara sauce on the side, it cuts the richness of the cheese.

Recipe Riff:
I used 3/4 box of angel hair pasta and broke it in half before cooking so I could manage it better.  I only did two layers of ingredients starting with bread crumbs then pasta, prosciutto, cheese and then another layer of pasta, prosciutto, and cheese.  I topped with more breadcrumbs mixed with Parmesan and dolloped some butter around the top. 

I baked mine in a spring-form pan as the recipe indicates, but you'll want to cover the bottom in foil since the butter drips onto the oven floor and burns there smoking and smelling awful.  Lesson learned.

This recipe would be so much fun for appetizers and could easily be done in one of those mini-muffin tins with just one layer of ingredients topped with breadcrumbs.  I would break the pasta in smaller pieces before cooking.  Someone try this and tell how it worked!

Beef Tenderloin Roast with Horseradish Cream

Your cooking evolves over time and things you never thought you'd try last year, suddenly become inspiration for dinner tonight.  This one came from and old issue of Food & Wine from August 2010.  I'd never tried beef tenderloin but thought it must be like any other roast and easy to find.  Perusing Central Market I found every cut of meat except the large tenderloin roast this recipe called for.  Central Market has a great meat / seafood department with knowledgeable staff who are willing to cut, skin, de-bone, or recommend a cooking method for anything they sell.  Often they'll ask me what I'm making and give me the best gift - validation!  If you have a great butcher, or a store with an exceptional meat department, ask their advice especially when it comes to possible substitutions.  It turns out that a beef tenderloin roast isn't part of the displayed offerings, but it is one of their standard cuts and they can have it ready for you in just a few minutes.  Be prepared for the sticker shock and only get what you really think you'll eat.  This amount of meat could easily feed 6 - 8 people.

The recipe can't be found online so here are the directions with my own modifications:
Beef Tenderloin Roast
One 2-3 lb. beef tenderloin roast
1/4 cup very coarsely ground black pepper
salt
vegetable oil

Preheat the oven to 350 degrees.  Cut the tenderloin in half crosswise.  Rub each piece generously (sides and ends) with pepper to create a good crust. Season with salt and rub with vegetable oil.  Sear the roasts in a cast iron pan over high head for 8 minutes turning so you sear each side including the cut ends.  Transfer the pan and roasts to the oven and insert a thermometer.  Roast 30-40 min. or until the thermometer reads 120 for rare or 130 for a medium rare roast.  The key to tenderness on this roast is allowing for some good pink in the middle so don't over cook.  Once they've come to desired temperature, remove from the oven and lloosely cover the pan with foil to allow the roasts to rest for 30 min.  Slice in thin rounds.  This roast can be eaten warm but its even better served cold with horseradish cream.

Horseradish Cream
1 cup sour cream
3 tablespoons prepared horseradish
3 tablespoons mayonnaise
a few drops of red wine vinegar to taste
salt to taste

Well Traveled Finger Food

Spoiler Alert: concert buddies read at your own risk! 

I went crazy this weekend trying recipes for an up-coming concert-in-the-park evening with friends.  I was looking for recipes that could be eaten cold or at room temperature straight off the skewer.   While these recipes came from my own cookbook collection – all can be found online proving once again that COOKBOOKS ARE OBSOLETE and a great recipe can come from any source!  Chances are, even your favorite family recipe can be found online.  If not, it’s time to share it with the world!  I hit 3 out of 4 in this marathon culinary event.

Shrimp with Green Chili Pesto

 

There are a million ways to make pesto this one calls for green chilies in place of the basil.  They add a great tanginess perfect for shrimp.  The finished shrimp are fabulous hot but great even cold the next day.  My photo shows them cold since the theme is finger food that travels.  I put these on small bamboo skewers but you could use toothpicks or place 2-3 on a longer skewer as a single serving.

Spanish Meatballs with Almond Sauce 

These need to be made either right before your picnic or reheated before traveling so they can be served warm or at room temperature.  The almond sauce is creamy goodness so serve these with crusty bread.  

Recipe Riffs:

Meat – the recipe calls for beef or lamb but I used ground pork which worked equally well

Bread – I used 3 slices of a medium sized French loaf.  I toasted them lightly and only dunked them in water instead of soaking for 5 min.  Rip the bread into tiny pieces with your fingers

Spanish olive oil can be replaced by any good olive oil

Dry white wine can be replaced by 2/3 cup additional vegetable broth and another squeeze of lemon juice while cooking

Freshly grated nutmeg is the best but you can use the bottled version

Salmon in Mojo Sauce

I’m not done yet!  The mojo sauce in this recipe is just charmoula in disguise (see July).  I had run out of cumin so I used Mexican chili powder which contains a little cumin.  The sauce turned very RED and mixed with oil this can be a deadly combination!  Provide long skewers and watch your clothing…

Recipe Riffs:

Ground Cumin – I used Mexican chili powder in a pinch and it turned out great

Herbed Shrimp and White Bean Salad

This is your Tuesday night throw-it-together dinner!  This salad has so many good things going for it.  Arugula is the peppery flavor base.  Creamy cannellini beans mean you won’t miss the cheese.  Toasted pine nuts give you the crunch you need.  Finally, roasted red pepper strips for the color you eat with your eyes.  Fresh herbs are a must in this recipe don’t use anything else.

Saucy Tips:

*Roasting a red pepper is easy – follow the instructions in this recipe but use a zip lock bag for steaming them prior to removing the skin.

*Roasted pistachios or macadamias would be a great substitute for pine nuts

*The vinaigrette in this recipe (starting with the lemon rind through pepper) isn’t enough for the amount of salad you’ll produce. Double the lemon juice, olive oil, and add 1 teaspoon of Dijon mustard and a spoon full of the chopped herbs.
*If you don’t like chunks of raw garlic in your salad dressing, mince it and place it in a pile on your cutting board with a little salt.  With the tip of your knife, smash the garlic and salt to make a paste.  In this form, the garlic will mix into your vinaigrette evenly.

*You eat with your eyes first, so I layered the salad on the plate instead of mixing it together:

RayFactor: 7

Falling On The Swordfish

Grilled Swordfish with Lima Bean Herb Butter

Lima Bean Herb Butter???  You heard me.  The only thing better about butter is COM-POUND butter!  The swordfish is great but its merely a vehicle for this butter.  You don't even have to be a fan of the lima bean.

Recommendations:
Swordfish can be expensive and you can easily feed two adults with one steak.  Unless you're planning a dinner party you only need 1-2.  I dusted the steaks with salt and pepper but fried them in a corrugated grilling pan instead of using the grill.  This method worked great and produced a moist fish.
I doubled the lima beans in the compound butter and it was much better.  Don't compromise on the fresh herbs though, they are the main attraction.

Serve With:
Wild Rice
Sauteed Broccoli with Parmesan and Garlic

RayFactor: 8

'Q it Up!

North Caroline BBQ Pulled Pork



Mustard Slaw

Grilled Pound Cake & Peaches



There’s something about the open air, the hiss of the grill, and the smell of charring meat. Any time the rain stops is the perfect time for BBQ in the Northwest. Since we grill year round, it’s good to have a few stand-by menus to take advantage of when the mood strikes. Steven Raichlen is the Guru of BBQ. In his cookbook BBQ USA, he gives detailed instructions to walk you through the charcoal or gas grilling process of virtually every BBQ region and technique in the United States. I found a couple of my favorite Raichlen recipes online, very close to the cookbook version.

Before You Dive In:
This recipe calls for hickory wood chips. These can be found at any hardware store selling grills but smaller bags are often found in the picnic isle of your grocery store. If your grill doesn’t have a smoking box, you can easily make a smoking pouch with the soaked wood chips and some heavy duty aluminum foil (www.grillingcompanion.com).
Place 1 cup of the soaked wood chips in a sheet of foil and wrap like a burrito. Poke several holes in the foil with a knife and lay it on or to the side of a heat shield under the grate of the grill. When the pouch begins to smoke, you’re ready to grill. I also tried this without soaking the wood chips first but they burn too quickly and the amount of smoke just about choked me each time I opened the grill.
Time – the prep time is quick but cooking takes several hours so plan ahead and allow 4 hours before this roast is ready to eat.

North Carolina Pulled Pork

The recipe calls for a 5-7 lb. bone in pork shoulder. I used a 2.5 lb. boneless pork shoulder which cooked in about half the time but only yielded about 4-6 sandwiches. If you’re going to spend the time cooking this, make it worth your time by choosing the larger roast.
I used the rub Raichlen suggests but put it on the grill immediately instead of refrigerating. He tells you to cook to an internal temperature of 195°. This seemed way too high for pork, but trust him, it works! The sauce made with the Mustard Slaw is perfect for the pork as well.

Mustard Slaw
A perfect side dish for the pulled pork is this Mustard Slaw. If you like to “hit the sauce”, double this recipe so you have enough for the slaw and the pulled pork. Better yet, pile the pork and slaw on the same bun for a perfect sandwich!

Grilled Pound Cake and Peaches
Grilling dessert is just fun and it impresses the guests. This one is simple but the grilling process makes it so much better.

1 bakery fresh or frozen pound cake
6 ripe peaches – halved and pitted, skin on
Whipped Cream

Slice the pound cake. Place the pound cake and peaches, cut side down, on indirect heat on the grill. Grill slowly until the cake is a little crispy on the outside and the fruit has nice caramelized grill marks. Once removed from the heat, the skin of the peach slides off easily. Serve a slice of cake with 2 peach halves and a dollop of whipped cream.

Revelaciones españolas

I can’t decide which is most surprising, that a great restaurant serving Spanish tapas can be found in Mill Creek, or that I’d never heard of Charmoula.   This is one part restaurant review, two parts recipe and a total revelation. 

Tablas Woodstone Taverna – Mill Creek

Mediterranean / Spanish influenced small plates.  This restaurant is a find in the underdeveloped culinary outskirts of Seattle.   Why would anyone drive all the way to Mill Creek for good food?  Some of us actually LIVE here so good food is moving North!  Hot and cold tapas, baskets of lovely fried things, flatbreads - you can’t go wrong here.  The only thing you’ll regret is not being able to order everything on the menu. 

Charmoula is totally new to me but so fabulous.  It’s an oil and herb sauce similar to vinaigrette but with the same meat-pairing properties as the Argentinean chimichurri.  Cumin is the first thing that hits you along with notes of cilantro and parsley.   I tried several recipes for this and your preference really depends on texture.   Use toasted cumin seeds if you like texture, or cumin powder if you like a smooth sauce.  I highly recommend a mini chopper for this recipe instead of the mortar and pestle. 

Charmoula

 

Ingredient Switch:

1 tablespoon cumin seeds = 1 teaspoon ground cumin

Since Charmoula pairs so well with everything from vegetables to duck and seafood, I found a close approximation to what Tablas served with it:

Bacon Wrapped Shrimp

There are so many recipes for this dish.  They’re simple but can easily be overcooked so here’s what I did:

12 large raw shrimp, peeled, deveined, tail on (frozen works well, just thaw prior to cooking)

12 slices thin-cut bacon

6 Bamboo Skewers soaked in water for at least 20 min.

Partially cook the bacon on low for about 5 - 8 min. turning frequently.  The bacon should still be pale and very pliable.  This is bacon that is still too raw to eat, but some of the fat has rendered off and it’s cooked about half way.  Drain on paper towels and cool completely.  Wrap each shrimp in one slice of bacon overlapping the slice at each turn so it stays in place.  Skewer the bacon wrapped shrimp 2 per skewer and refrigerate at least 30 min.  This cools the shrimp and bacon enough to help them cook evenly.

Heat your gas grill on high so the temperature is hot but turn it down to low before adding the shrimp.  Shrimp cook very fast so watch them closely.  Grill for 5-8 min turning once.  As soon as they turn pink, remove them from the grill.

Pair the bacon wrapped shrimp with the charmoula, grilled peppers, zucchini, and red onions and some hearty bread.

Arugula - gets the motor runnin!

I tasted this peppery green herb for the first time in Italy a few years ago where they use it in everything.  It adds a nice kick to any dish but pairs especially well with pungent salty cheeses and vinaigrettes.  Throw it in a salad, pasta dish, on a pizza, or in an omelet.  Ancient Romans used arugula as an aphrodisiac so there's no end to its virility...uh versatility!  Arugula is high in vitamins A and C.  While you can find it in most stores, its easy to grow in the Northwest.  Just be ready to harvest and use it because it goes to seed quickly.   I planted mine from seeds 2 weeks ago and baby arugula is ready to eat now.  If you replant every 20-30 days you'll have a nice bunch all summer. When arugula is young, the leaves are little ovals and the flavor is lighter.  As the plants age the leaves become longer and ruffled on the ends and the flavor is stronger.  This is what you normally find in the grocery store.  Store bought will last about a week in the refrigerator and I love both leaf and stem in whatever recipe you use.

Pizza with Arugula and Prosciutto

I found the basic idea on Epicurious but I eliminated the red pizza sauce and opted for a basic olive oil base.

Fresh Pizza Crust - I use www.essentialbaking.com frozen crust from Central Market.  Thaw according to package instructions

1 large red onion halved, sliced ¼ in.

1 c. arugula Leaves

6 thin slices of prosciutto, chopped or shredded

1/4 c. pine nuts

3/4 c. shredded mozzarella

1/2 c. shredded Parmesan

Good Olive Oil

The crust is best if cooked on a pizza stone.  If you have one, put it in the oven before turning it on to preheat at 400°.  Allow the pizza stone to heat up with your oven and this creates a nice crispy crust.  Roll out the dough on a lightly floured surface and rub the top of the pizza dough with olive oil.  Layer on the arugula leaves covering to the edges. Spread caramelized onions, pine nuts, and prosciutto shreds around evenly.  Top with the two cheeses and another light drizzle of olive oil.  Spread a thin layer of cornmeal on the pizza stone and transfer the pizza onto the stone.  Bake the pizza for 18 min. or until the crust is nicely browned and the cheese is bubbly.

Penne with Pancetta and Arugula

Pasta is such an easy “go to” meal because it adapts to virtually anything you have in the refrigerator, especially leftover veggies.  Normally I top pasta dishes with fresh, chopped parsley, but arugula is the perfect earthy alternative.

4 Slices pancetta chopped

2 zucchini sliced in rounds

1 c. chopped arugula

3 cloves garlic minced

1 red onion, chopped

3/4 c. parmesan cheese

whole wheat penne pasta

3/4 c. pasta water

Saute the pancetta in a pan until some of the fat has rendered and the pancetta is crispy.  Remove from the pan and set aside.  Start cooking the pasta to package instructions.  In the pancetta fat, saute the onions and garlic until they begin to caramelize.  Add the zucchini and saute just a few minutes more - zucchini cooks quickly and you don’t want mushy!  Add the pancetta back in to the pan and set aside until pasta is al dente.  Drain the pasta reserving ¾ c of the pasta water.  Drain the pasta and add it to the zucchini / pancetta mixture adding the pasta water to create a light sauce.  Add half the cheese and stir well to combine.  Remove from the heat and top with the chopped arugula.  Serve with a drizzle of olive oil and more cheese. 

Crazy Vietnamese Fusion

Vietnamese Caprese

Vietnamese / Italian fusion you say?  Grab the fish sauce, slice the fresh mozarella and sign me up!  This is yin and yang at its best.  Yes, that's Chinese, but roll with me here - hot-cold-sweet-sour-crunchy-soft all in one crazy bowl. Make the meatballs right before cooking - they would have been spectacular if they were lighter and fluffer than the recipe version which calls for overnighting in the refrigerator.  The tomato water was fun to make and turned out tasting like killer tomato soup.  I got much more than the 3/4 cup the recipe promised but I used it more like a soup than a salad dressing.  Every component tasted overly salty until you combined them at the end.  This was a fun summer dinner and a surprise hit.

Ingredient Switch:
Thai Chilies - we always buy them and end up throwing them away in the grocery unpacking frenzy.  So tiny they look like an empty produce bag.  Luckily I had a jalapeno which was just as good.

The tomato pulp is too beautiful to waste.  Tomorrow night have it on some grilled bread with a little olive oil!

Salted Caramel Ice Cream for more!

http://www.myrecipes.com/recipe/salted-caramel-ice-cream-10000001981734/

I was watching FoodTV tonight while working out at the gym.  I realize the irony of this.  Still, I choose the elliptical machine right in front of the big screen.  It’s Guy Fieri, Triple D, highlighting ice cream.  Let’s face it, I really only work out as a means to eat my next meal guilt free.  300 calories burned doesn’t come close to my next meal – but I did something! 

I’m watching gigantic bowls filled with every flavor you can imagine (sweet potato? THAT I have to try!)  BINGO –inspiration to share my all-time favorite homemade ice cream recipe. The salted caramel thing has been overdone.  One could say its run its course.  You won’t care.

Nothing changes in this recipe – good as is.  If you freeze the custard without an ice cream maker, which some of you will be tempted to do, it works out okay but ends up a little more like a slushy than the creamy stuff.  Ice cream maker is best and serve it right out of the freezer bowl.  The photo shows little ginger cookies and those are a great idea along side.

Curried Potato Salad - Its an Indian Summer!

http://www.myrecipes.com/recipe/curried-potato-salad-50400000113016/

Want your potatoes to be a smash at the next BBQ?  This potato salad is a nice diversion from the hum drum mayo or mustard based tradition.  A mixture of greek yogurt and madras curry powder make the basic cream for the salad but you'll want a bit of mayo or some additional salt if it doesn't give you quite the zing you were looking for. 
Ingredient Switch:
red bliss potatoes = regular red-skinned works great I peeled, boiled whole and then cubed
green onions = red onions nice flavor and crunch
unsalted chopped cashews = SALTED for sure and I left them whole and added double
Look & Taste:
Exactly like the photo in Cooking Light and even better the next day for breakfast!