EDAMAME HUMMUS IN CUCUMBER BITES

Posted in Appetizers, Vegetarian-friendly by sallybr

If you’d like to especially please guests who are low-carbing, or simply want to serve something very flavorful but kind to everyone’s waistline, this is a perfect option. I’ve got a recipe for edamame dip already published, but this one knocked my socks off. Another fascinating English expression that made me smile the first time I heard it. No similar phrase exists in Portuguese, I must add, and as far as I searched, its origin is uncertain. Feel free to enlighten me with an explanation in the comments… 😉

The recipe comes from a great blog called “Tess’s Japanese Kitchen”. Tess became a real expert on the subject by working her way through the 250 recipes from this book by Hiroko Shimbo. Pretty amazing! If you are into authentic Japanese cooking, bookmark her blog and get ready to learn a lot from it. And, while you are at it, reserve a bookmark for Ms. Shimbo’s site, Hiroko’s Kitchen.

BRIGHT GREEN EDAMAME DIP IN CUCUMBER BITES
(slightly modified from Tess’s Japanese Kitchen)

for the cucumber “cups’
3 cucumbers

for the dip
1 cup shelled edamame (frozen is fine)
2 ounces feta cheese
3 Tablespoons olive oil
3 Tablespoons non-fat yogurt (low or full fat is ok)
1 teaspoons salt
juice of half a lemon
a sprinkle of paprika for color contrast

Make the cucumber “cups” by peeling the cucumbers leaving streaks of unpeeled portions. Cut in 3/4 inch slices, and carefully hollow each slice to form a small cup. Discard the pulp. Reserve the cucumber slices, if they seem too wet place them over paper towels to catch excess liquid.

In a large pot of salted boiling water, cook the edamame until they are tender, 5 to 6 minutes. Drain them in a colander and rinse briefly with cold water to stop the cooking. Let it cool slightly, then add to the bowl of a food processor.

Add all other ingredients, except the paprika. Process to make a smooth paste, scraping the sides of the bowl midway through processing. Taste, adjust seasoning, and spoon small portions of the dip inside the hollowed cucumber slices. Serve any additional dip with crackers or crudites.

ENJOY!

to print the recipe, click here

If you want to go real fancy, take a Zen breath and try your hands at this beautiful preparation of cucumber cups, yet another courtesy of Tess. I imagine the dip would look pretty awesome in the center of those little flowers…

When I brought this platter to a departmental get-together, most people were puzzled, trying to figure out where the green color was coming from.

“Avocado? could it be avocado?”

“No, I don’t think so…. I taste some cheese, but no avocado”…

“What is in it?”

Mysterious or not, everyone loved it! The feta contributes a nice salty bite, the yogurt mellows it down, and the edamame closes the deal with its umami aura, very special. My slight modification was to reduce the amount of olive oil (the original had 6 tablespoons instead of 3), use non-fat yogurt instead or regular, and add lemon juice because I am a lemon freak. Sounds a bit wicked, but… such is life. 😉

ONE YEAR AGO: Headed to Brazil!

TWO YEARS AGO: Twice-Baked Goat Cheese Souffle

THREE YEARS AGO: Golly Moses: She’s a Muffin!

26Jul2012

A TASTE OF YELLOW TO HONOR BARBARA

Posted in Side dishes, Vegetarian-friendly, Veggies by sallybr

Long before I started my own site, I already followed Barbara’s blog, Winos end Foodies. For a while I was unaware of her health problems, until one day I clicked on the “About” page and learned that she started blogging right after being diagnosed with cancer, in 2004. She used Winos and Foodies to get her mind away from her illness, and through the years of blogging she touched many people’s lives. A lot has been written about Barbara, you can read a particularly touching tribute here

A few months after I started the Bewitching, I wrote Barbara an email and was amazed by how kind and thoughtful she was, sending me advice and encouragement. She read, left comments, dropped me private emails, it was hard to imagine that she could do it all while fighting one of the toughest battles a person can face. I feel fortunate to have known her, at least virtually.

If you’ve never stopped by Winos and Foodies, please do so. She wrote about art, photography, food, her relationship with her husband of so many years, and occasionally about her tough times with cancer. You will notice that contrary to what most bloggers do (myself included), she didn’t post a blogroll of websites she enjoyed. Instead, she created a page called Blog Friends, and listed everyone by name. A special, sweet gesture, so typical of her.

In 2007, fascinated by the performances of Lance Armstrong 0n the Tour de France, she launched the event “A Taste of Yellow” , to coincide with LIVEstrong Day, and to raise awareness about cancer in the community of food bloggers. Barbara passed away on June 29th, so this year’s event, hosted by Jeanne (Cook Sister), is dedicated to her.

For my participation in this series of Taste of Yellow, I chose to cook with beautiful ears of corn.

COUSCOUS WITH CORN AND SCALLIONS IN BROWN BUTTER
(adapted from Fine Cooking, Aug/Sep 2012)

1 + 1/2 Tbs butter
2 tsp fresh thyme leaves
kernels of 2 ears of corn
2 scallions, finely sliced (white and light green parts)
3/4 cup couscous
1/2 tsp salt
black pepper to taste
1 cup boiling water

Melt the butter on medium-low heat and cook stirring occasionally, until the butter gets a hint of golden color. Do not let it turn brown at this point because it will still cook a little further. Add the thyme, and cook until fragrant.

Add the corn kernels, salt and pepper, cook for 2 minutes, increasing the heat slightly so they brown up. Add the scallions, cook until they soften, another minute or so. Add the boiling water all at once, close the pan and remove from the heat. Let it rest 5 minutes, fluff with a fork, and serve.

to print the recipe, click here

My deepest condolences go to Barbara’s husband Bryan, their two sons, family and friends in this difficult time. She will be missed.

(Comments are shutdown for this post)

29Jun2012

SUNNY KAMUT SALAD WITH ROASTED LEMON VINAIGRETTE

Posted in Rice and Grains, Salads, Vegetarian-friendly by sallybr

If you have cholesterol-issues, omit the egg on top, otherwise go for it! I actually do a lighter version of the “sunny-side-up” using a trick I read somewhere last year. I spray a very small amount of olive oil on a non-stick pan, once it’s very hot I place the egg, and season it with salt and pepper. When the bottom part is setting up, I quickly pour 1 tablespoon of water on the side of the egg, and cover the pan with a lid. It works best with a lid smaller than the frying pan, so that the egg is fully enclosed by a shot of steam. This makes the top of the yolk set nicely without that slimy white that turns most people off… and the amount of fat in this “pseudo-fried” egg is pretty negligible. Eggs are a great source of protein, and since I have super low cholesterol, I enjoy them many times per week. And now, let’s go straight to the heart of the matter…

SUNNY KAMUT SALAD WITH ROASTED LEMON VINAIGRETTE
(from the Bewitching Kitchen)

to cook the grain:
1 cup kamut , soaked in water (6 hours to overnight)
4 cups water for cooking
1/2 tsp salt

recipe for dressing:
click here

for the salad:
asparagus, finely sliced in tiny “coins”
diced tomatoes
diced cucumber
sliced celery stalks

Cook the soaked kamut by mixing it with water and salt in a saucepan, bringing it to a boil and gently simmering it for 45 minutes to 1 hour (taste to decide when it’s fully cooked, but don’t let it get mushy). Once the grain is cooked to your liking, drain the water. Cool it to room temperature.

Make the salad dressing as described in the “roasted lemon vinaigrette” link. Reserve.

Add the asparagus, cucumbers, and celery slices to a small bowl, moisten with some of the salad dressing, mixing to lightly coat the veggies. Amounts are flexible, use as much or as little of each veggie as you feel like.

When ready to serve the salad, mix the cooked kamut with the veggie/vinaigrette mixture, add the tomatoes, and adjust seasoning with salt and pepper. If you like, add some lemon zest on top. Enjoy it as a side dish for meats, or with a “figure-friendly” sunny-side egg on top. It is also excellent all by itself.

ENJOY!

to print the recipe, click here

Comments: Kamut is a close relative to farro, so you can use either one. Sometimes farro is hard to find, whereas I never have any trouble getting kamut. I am quite fond of salads made with grains because they are filling, nutritious, and lighter than most types of side-dishes one would pair with meat.

Is this post coming from the new Bewitching Kitchen? No, not yet. Life is extremely frantic and won’t get much better in the near future. Until the dust settles, I will be publishing posts from stuff made before our move. Rest assured, there will be quite a bit of blog-noise when the first post from the new kitchen is up! 😉

ONE YEAR AGO: Pane de Casa & Crostini

TWO YEARS AGO: Down-home Dig-in Chili (fantastic recipe, by the way!)

THREE YEARS AGO: Cinnamon Rolls

28May2012

THE SECRET RECIPE CLUB: ASPARAGUS QUICHE

Posted in Breakfast & Brunch, Secret Recipe Club, Vegetarian-friendly, Veggies by sallybr

The last Monday of each month arrives faster and faster, proving that Einstein got it right with his Theory of Relativity of time and space. How else could we explain that I joined the SRC just a little while ago, blinked my eyes twice, and here I am, on my seventh post?

I had a complete blast with this month’s assignment: The Culinary Enthusiast! A catchy blog name, by the way. Kelley lives in Chicago with her husband and a dog-child called Maddy, who gets to enjoy the many treats she cooks. See similarities between our households? 😉 Kelley has very creative recipes, and it took me a few days of “stalking” before I settled on my choice. Asparagus Quiche. Perfect for the season, perfect to remember Paris, perfect for a romantic weekend dinner.

SPRING ASPARAGUS QUICHE
(adapted from The Culinary Enthusiast)

1 recipe for pie crust (I used this one)
1 leek (white and light green parts only), halved and thinly sliced
salt and ground black pepper
1/2 bunch (about 1/2 pound) asparagus, tough ends removed, thinly sliced
3 asparagus stalks, trimmed and left whole (optional)
4 slices bacon, cut in large dice
4 large eggs
1 + 1/4 cups half-and-half
Ground nutmeg
1 cup shredded Parmesan cheese (4 ounces)

Prepare the crust of your quiche, using the recipe of your choice. Roll it out to cover your pie plate. Prick the surface with a fork a few times, cover the bottom with aluminum foil, and place dried beans to keep the crust down during pre-baking. Bake in a 400 F oven for 15 minutes, carefully remove the foil, place it back in the oven for 10 minutes more. Remove from the oven, and reserve.

Bring the oven temperature down to 325 F, placing a rack in the lowest position. In a large skillet, cook bacon until crispy. Set aside on a paper towel lined plate, allow it to cool, and crumble into smaller pieces. Reserve bacon grease in pan and add the leeks, cook for a few minutes, until softened. Add the asparagus pieces, season with salt and pepper. Cook until the asparagus is crisp/tender, maximum 6 minutes. Let the mixture cool down.

In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with half of the cheese; add the asparagus/leek mixture, top with crumbled bacon. Pour egg mixture on top, add the remainder of the cheese.

If you want to decorate the quiche with asparagus stalks, cook them slightly in a microwave for a minute, then place carefully on top.

Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.

ENJOY!

to print the recipe, click here

My main modification of the recipe was to pre-bake the crust, because I’ve had problems with the crust getting too soggy when I omitted that step. I also did not use potatoes in the filling, but I know it would be awesome with them too!

As far as quiche goes, Phil and I had the perfect example at a small, unassuming place in Paris, called “Bistrot du Papa”. Don’t go through the trouble of googleing it, it no longer exists. We were in considerable distress when we attempted to go back on our last visit, only to find an Italian restaurant in its place. Ever since enjoying that masterpiece, I tried to make it at home a couple of times, the traditional quiche Lorraine, but my versions had very little to do with the bistrot’s.

I must say this asparagus quiche was by far the best I’ve made! Will I ever hit “Bistrot du Papa” level? Quite unlikely. They have a different type of cream, a different type of bacon, and then there’s the Parisian aura, hard to duplicate at home. Oh, well… We should have stopped there once a week for the duration of that magical sabbatical year!

We’ll always have Paris…
(great scene from Casablanca, 1942)

Kelley, thanks for a great recipe that brought the best gastronomical memories to our table!

Check out the other recipes in this month’s roundup by clicking on the cute blue frog at the end of this post.

ONE YEAR AGO: Spring Pasta

TWO YEARS AGO: Ice Cream Melts for Mango

18May2012

FARFALLE WITH ZUCCHINI AND RICOTTA

Posted in Pasta & Noodles, Vegetarian-friendly by sallybr

Last week, after one particularly hectic day in the lab, I had no desire to stop at the grocery store on my way home. Instead, I improvised, using a few things in the fridge leftover from past culinary adventures: one reasonably large zucchini, half a container of ricotta cheese, and a Meyer lemon abandoned inside the fruit drawer.

FARFALLE WITH ZUCCHINI AND RICOTTA
(from the Bewitching Kitchen)

farfalle pasta (or other favorite shape, enough for two)
1 Tbs olive oil
1 shallot, finely diced
1 large zuchinni, ends removed, shredded
zest of half a Meyer lemon
juice of Meyer lemon
3/4 cup ricotta cheese
salt
coarsely ground black pepper to taste (don’t be shy!)

Cook the pasta according to the package instructions.

Heat the olive oil in a large saute pan, add the shallot, season with salt, and cook until translucent. Increase the heat to high, and add the zucchini in a single layer. Do not touch it, allow it to cook undisturbed for a couple of minutes. Add the lemon zest, and stir the zucchini around. Add the black pepper, the ricotta cheese, stirring gently to form a sauce. Add the lemon juice, keep warm until the pasta is cooked al dente.

Add the cooked pasta to the skillet, reserving some of the cooking water. If necessary, add some of it to the farfalle/zucchini mixture. Heat everything together in low heat for a minute. Serve, with the optional grating of good parmigiano-reggiano on top.

ENJOY!

to print the recipe, click here

Comments: I love zucchini and ricotta cheese together (and a Meyer lemon will always be welcome), but I must say what really made this dish was…. the cracked black pepper! Italians know a thing or two about cooking, and their “cacio e pepe” pasta is a classic for excellent reasons. This dish reminded me of it, even with the other components fighting for attention with the “Piper nigrum“. 😉

Use as much pepper as you’ll be able to enjoy, and keep it on the coarse side. The little bits of peppery heat will make this simple meal quite special.

ONE YEAR AGO: Anchovies, the final frontier!

TWO YEARS AGO: Miche Point-a-Calliere