Healthy and Gourmet

Lemon Quinoa Salad with Currants

2012-01-12T10:27:00.001-06:00

I have been cooking with quinoa quite often these days. I am hooked on the texture - crunchy and almost creamy at the same time. Full in protein and easy to cook with, I am certain this is a grain you would enjoy.

Lemon Quinoa Salad with Currants

Serves 4

2 tbsp vegetable oil

1/2 cup diced onion

4 sun-dried tomates (packed in oil), minced

1 cup quinoa grains

1 1/2 cup chicken stock

2 tbsp minced basil

zest of 1 lemon

1/4 cup dried black currants

1/2 cup diced feta

1. Heat the oil over medium heat and cook the onion until softened. Stir in the minced sun-dreid tomatoes and cook for another minute. Add the quinoa and toast for another two minutes, stirring to prevent burning.

2. Add the chicken stock and bring to a boil. Reduce the heat, cover, and simmer for 20 minutes. Turn of the heat, add the lemon zest, basil and currants, and feta - if using- and let sit for 5 more minutes. Fluff with a fork, and serve.

Roasted Eggplant with Feta

2012-01-08T07:54:00.009-06:00

Unlike most people, I have no real new year's resolutions. I will, however, continue to focus on wholesome cooking. This eggplant and feta dish is the first recipe I want to share with you this year. Eggplant and various cheeses always seem to go well together. Mozzarella, parmesan, and feta are my usuals. This combination with feta is an easy side dish but also makes a good stuffing for warm pita pockets, and a delightful topping for risotto. I hope you enjoy it.

Happy new year!

Roasted Eggplant with Feta

Serves 4

1 eggplant, diced

1 red onion, diced

1 garlic clove, minced

3 tbsp olive oil

1/2 tsp salt

1 1/2 cups cubed feta cheese

Dressing:

1/4 cup olive oil

juice of 1 lemon

1tsp dried oregano

1/2 tsp salt

1. Preheat the oven to 400 degrees F. Spray a baking sheet with cooking spray and set aside.

2. Combine the eggplant, red onion, garlic, 3 tbsp of olive oil, and salt. Toss well and spread in a single layer on the baking sheet. Roast the vegetables for 30 minutes.

3. Whisk the dressing ingredients together. Toss the roasted vegetables and feta with dressing before serving.

Ponche de Creme - a recipe for Trinidad egg nog.

2011-12-24T13:10:00.000-06:00

Catch my guest post on Lazaro Cooks. Merry Christmas!

Kohlrabi and Apple Salad with Creamy Mustard Dressing

2011-11-07T20:07:00.008-06:00

Kohlrabi is a new ingredient for me, as it is for many people I have spoken to recently. It turns out, this vegetable has a crisp, crunchy texture which is perfect for salads. As a matter of fact, the salad that follows is a crunchy salad in general, with crisp apples, and candied pecans that requires a smooth, contrasting dressing.

Kohlrabi and Apple Salad with Creamy Mustard Dressing

2 green kohlrabi, peeled and sliced or diced

2 Fuji or SweeTango Apples, sliced or diced

Mustard Dressing

1/4 cup candied pecans

Combine the kohlrabi, apples, and the dressing. Toss well to combine. Top with candied pecans to serve.

Pumpkin Risotto with Caramelized Pumpkin

2011-10-31T13:06:00.004-05:00

Fall is a great time to cook. Apples and pumpkins are abundant at this time, and they happen to be two of the ingredients I really enjoy cooking with. This fall marks the first time I have made this dish but it is certainly not the last. Risotto, on its own, is a creamy dish but add pureed pumpkin and that creaminess is intensified. You can see the pumpkin melt like butter as you stir it in at the end.

Pumpkin Risotto with Caramelized Pumpkin

Serves 4 to 5

5 to 6 cups low sodium chicken broth

2 tbsp butter

1/2 cup diced onion

2 garlic cloves, minced

2 whole sage leaves

1 1/2 cup arborio rice

1/2 cup white wine

1/2 cup pumpkin puree

1/3 cup grated parmesan

Caramelized Pumpkin

1. Bring the broth to a simmer and keep warm over a low heat.

2. Add the butter to large stock pot over medium heat. Cook the onions, garlic, and sage until softened, about 4 to 5 minutes.

3. Add the rice, and toast for 2 minutes. Pour in the white wine and stir slowly until most of it has abosrbed. Once the wine has absorbed, add the chicken broth 1/2 cup at a time stirring almost continuously and waiting until almost all of the broth has absorbed before adding each cup.

4. When the rice is cooked -tender but firm to the bite- discard the sage leaves and stir in the pureed pumpkin and cheese. Serve topped with the caramelized pumpkin.

Poached Pears in Port Reduction

2011-10-23T23:34:00.007-05:00

I derive much happiness from cooking. Even when my weeks are hectic, making a meal at home is a constant that I look forward to. Cooking provides a pleasant distraction amid all the dreaded papers and exams that seem to occupy my time recently (having recently started working on my Masters) and the many deadlines I barely meet.

This past weekend, I had the house to myself so naturally I cooked: Poached Pears in Port Reduction to which I added cinnamon and star anise. Believe me, it smelled like Christmas in the kitchen! And was a great - albeit short - break from my paper which is due in less than twenty four hours.

Poached Pears in Port Reduction

Serves 4

4 bosc pears

3 cups port

1 cup apple cider

1/4 cup sugar

2 cinnamon stick

4 whole star anise

1. With a damp towel wipe the pears clean and peel, leaving the stems intact.

2. Bring the rest of the ingredients to a simmer in a large sauce pan add the pears, and cook for about five minutes on each side until they are easily pierced with a knife. Remove the pears and place upright in a serving dish.

3. Continue to cook the liquid until thickened about 10 to 15 minutes more. Pour over the pears and serve. Moreover, add a scoop of vanilla ice cream on the side of each pear and drizzle with the warm port reduction.

Caramelized Pumpkin with Maple Sugar and Ginger

2011-10-15T13:53:00.007-05:00

Here is an easy recipe for caramelized pumpkin which is absolutely delicious on a salad or as a side dish. The maple sugar used here is from the Sand Man at the Minneapolis Farmers' market. However, if you cannot find maple sugar, brown sugar is a good substitute.

Caramelized Pumpkin with Maple Sugar and Ginger

2 cups diced pumpkin

2 tbsp butter

2 tbsp maple sugar*

1 tsp grated, fresh ginger

1/2 tsp cinnamon

In a large skillet over medium heat, melt the butter and add the diced pumpkin. (Try to arrange the pumpkin in a single layer so that the cubes cook evenly. ) Cook for about 10 minutes, stirring occasionally, being careful not to crush the pumpkin cubes.

Remove from the heat and stir in the maple sugar, ginger and cinnamon.

*Brown sugar can be substituted for maple sugar.

Toasted-Almond Rice

2011-10-07T23:09:00.001-05:00

Rice can be boring sometimes. Recently, I was asked by a friend for a quick way to enliven plain basmati rice. This recipe below is what I sent him.

Toasted-Almond Rice
Serves 4

1 ½ cups basmati rice
3 cups water
¼ cup almonds
¼ cup chopped scallions
2 tbsp chopped parsley
3 tbsp salted butter

1. Bring the water to a boil and add the rice, and a pinch of salt. Stir, lower the heat to medium, and allow to simmer for 20 to 25 minutes until cooked.
2. While the rice is cooking, coarsely chop the almonds. Toast in a pan over medium high heat for 6 to 8 minutes. Shake the pan a few times so that the almonds toast evenly and they don’t burn.
3. Once the rice has cooked, add the toasted almonds and the remaining ingredients. Fluff with a fork to combine.

Sauteed Apples with Star Anise and Cinnamon

2011-09-01T22:00:00.007-05:00

My second recipe for the market talk this Saturday is a variation of my previous recipe for Amaretto Apples. Instead of using amaretto, this recipe calls for star anise and cinnamon sticks.

Sauteed Apples with Star Anise and Cinnamon

Serves 4

4 -5 apples

3 tbsp butter

2 cinnamon sticks

4 star anise

1/4 cup sugar

1. Prepare the apples: Wash and thoroughly dry the apples, then core and slice them. Set aside.

2. Set a skillet over medium heat and melt the butter. Add the cinnamon sticks and whole star anise and cook for a further two minutes. Add the apples and cook until fork tender, about 6 to 8 minutes. Stir in the sugar and cook until a thin sauce forms.

3. Serve over low fat ice cream or angel food cake.

Sweet Corn Quesadillas

2011-08-29T20:32:00.012-05:00

Roasted corn. Boiled corn. Corn soup. Corn salsa. It's sweet corn season and what better time to be doing a cooking demonstration than now. This coming Saturday, I will be at the Minneapolis Farmers' market demonstrating how to assemble sweet corn quesadillas. So over the weekend, I've had the great pleasure of testing and re-testing ( a really tough job) this recipe. Essentially, the filling is a salsa: lots of corn, fresh cilantro, onions, and jalapenos, if you like. How you prepare the corn is also up to individual taste. However, I will recommend using roasted corn which has more flavor than boiled or steamed.

Don't forgot to stop by the Farmers' Market this weekend for tasty samples!

Sweet Corn Quesadillas

Serves 4

2 roasted corn on the cob

zest of 1 lime

1 garlic clove, grated

1/4 cup finely diced red onion

1/2 cup chopped cilantro

1/4 tp ground cumin

8 flour tortillas

1 cup grated cheese

1. Remove the kernels from the corn cobs, and combine with the rest of the ingredients, except the tortillas and cheese together. Mix well.

2. Place one tortilla in the bottom of a warm skillet set over medium to low heat. Place two tablespoons of the salsa mixture evenly on one half of the tortilla. Sprinkle about a tablespoon of cheese over the salsa mixture, and fold the other half of the tortilla over the top. Press down lightly and flip the quesadilla. Cook until the quesadilla has lightly brown on both sides, and the cheese has melted.

3. Repeat with the remaining ingredients. Serve with a side salad for lunch or in small triangles as an appetizer.

Brown Rice Risotto with Cremini Mushrooms

2011-08-18T08:00:00.000-05:00

Almost an hour. That is how long it will take to prepare this brown rice risotto but your efforts will be worth it. Hearty cremini mushrooms are sauteed in shallots and garlic before toasting the rice for additional flavor. It takes just a minute but toasting the rice before adding the stock is a necessary step that adds flavor and promotes the release of starches that contributes to the dish's creamy texture. (In this video, Lydia Bastianich elaborates on the basic techniques of preparing risotto.)

While white arborio rice is used for traditional recipes, brown arborio rice is also available. Brown, short grain sushi rice can also be used. Sushi rice in general is highly starchy and the brown version is nuttier and tastier in my opinion. For health reasons or not, brown rice is always my choice.

Brown Rice Risotto with Cremini Mushrooms

Serves 3 to 4

3 cups low sodium chicken stock

4 cups water

3 tbsp vegetable oil

2 shallots, diced

1 garlic clove minced

1 1/2 cup sliced cremini mushrooms

1 cup brown short grain rice

1/3 cup grated parmesan

1. Combine the chicken stock and water in a saucepan and keep warm over low heat.

2. Heat the oil in a large pot over medium heat. Add the shallots and cook for 2 minutes. Add the mushrooms and garlic and cook for another 3 minutes.

3. Stir in the rice and cook for a minute before adding 1 cup of the chicken stock mixture. Cook until most of the liquid has been absorbed. Add the remaining stock, 1/2 cup at a time, just as the rice begins to cling to the pot. Stir frequently until the rice is cooked, about 40 to 45 minutes.

4. Stir in the parmesan and serve.

White Chocolate Mint Mousse

2011-08-10T20:00:00.002-05:00

Warning: This is highly addictive! The recipe is pretty simple - only three ingredients - and the hardest part is waiting for the mousse to set. I would recommend serving it in mini dark chocolate cups similar to those in the photo above, which are available at Lunds. They fill about two ounces of mousse each which makes a perfect serving size.

White Chocolate Mint Mousse

(Adapted from Epicurious)

8 oz white chocolate

1 1/2 cup heavy whipping cream

1/2 tsp peppermint extract

6 mini dark chocolate cups (optional)

1. Melt the white chocolate and 1/2 cup heavy cream in a double boiler set over low heat. Remove from the heat and allow to cool for 30 minutes. The mixture will begin to thicken during this time.

2. Whip the remaining 1 cup of cream and the peppermint extract to stiff peaks. Fold half of the whipped cream into the chocolate mixture so that no visible signs of the white chocolate remains.Then, carefully, fold in the remaining whipped cream. Divide among dark chocolate cups or servings glasses and chill for two hours before serving.

Crispy Squid with Fresh Culantro (Shado Beni) Dressing

2011-08-04T11:29:00.000-05:00

I started this post in New York City where I spent the past week. Two things really define my visits to the city: catching up with friends and relatives, and the food . (Although, the record breaking heat at the end of this trip made it all the more memorable). More specifically, the fresh food. Quite undoubtedly, New York gets an impressive variety of fresh food - from seasonal fruit to exotic herbs to seafood.

On the corner of Sutphin Boulevard and 91st Avenue in Queens is King Fish. From outside, it is hard to imagine that this establishment, with its small store front and simple sign, is one of the most popular in the borough. Traffic through here is always constant which can easily be due to New York's dense population but which just as easily can be attributed to the impressive selection of seafood here. Red snapper, grouper heads, scungilli, king fish. An excellent variety to say the least; a selection that caters to the city's diverse communities - those grouper heads are a favorite among Trinidadians for fish soup.

If all I could do was peruse the market, I would be content with that. But as luck would have it, I did get to do a bit of cooking during this trip. I knew I wanted to make a seafood dish but the question was which seafood. It's funny how an abundance of fish, clams, and fresh water crab can confuse a usually decisive person. In the end, I settled with squid. My plan was to fry it and serve with a dressing made up of fresh garlic, jalapenos and culantro. Not cilantro. Culantro.

Ask any Trinidadian cook what herb they must have and culantro (also called shadon beni - pronounced shadow benny- and bandanya) tops the list. We use it to season meats and fish (bound for stews, the grill, the frying pan or the oven), salads, soups, curries. You get the picture - anything savory. Its peppery, lemony scent is quite distinct and offers a level of freshness lacking in other herbs. Ok, I am biased. What can I say? It's been used in cooking throughout my life so forgive my sales pitch. Finding culantro in the markets of Queens was not a difficult task- look right next to the thyme and cilantro- but Minnesota is a different story altogether. I was lucky a couple of years ago to find it at the farmers' market. If not, try your closest Vietnamese store. (Last I checked, Sun Foods in Brooklyn PArk stocked it.) If you have exhausted all means and still cannot find it, then a suitable substitute in this recipe is the common cilantro. Whichever herb you use, I hope you have fun with this recipe and enjoy eating it as much as I did.

Crispy Squid with Fresh Culantro (Shado-beni) Dressing

Serves 4

1 lb squid, cleaned and cut into rings

1 1/2 cups all purpose flour

1/2 cup corn meal

salt and pepper

vegetable oil for frying

juice of 1 lemon

8 culantro leaves

1 garlic clove

1 jalapeno

1/3 cup olive oil

1. Combine the all purpose flour, cornmeal, salt and pepper. Toss the squid in the flour mixture and fry in small batches until lightly golden brown. Transfer to paper towels to drain.

2. Add the lemon juice, culantro leaves, garlic, and jalapeno to a blender and pulse until coarsely chopped. With the motor running, slowly pour in the olive oil. Drizzle this dressing over the squid and serve immediately.

Mojito

2011-07-11T10:20:00.002-05:00

Muddle: to mix, to make muddy or to make a mess of.

Probably the most savory use of this word is in recipes for mojitos. The following is a basic recipe for the cuban standard.

Basic Mojito

Serves 1

4 mints leaves
juice of 1/2 lime
1 tbsp sugar
2 oz light rum
2 oz club soda
1 spring mint

Muddle or crush the mint leave into the lime juice, at the bottom of a tall glass. Add sugar and continue to muddle to release most of the mint oils. Fill the glass with ice and pour in the rum and club soda. Stir and serve.

Low Fat Lime Cheesecake with Fresh Strawberries

2011-07-04T09:15:00.002-05:00

The farmers market is the place to find the freshest strawberries at the moment. So, if you haven't done so already, stop by and pick yourself up a couple pints before the season is over. Then try this low fat cheesecake recipe.

Happy 4th!

Low Fat Lime Cheesecake with Fresh Strawberries
Makes one 8" cake

1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
2 eight oz packets fat free or low fat cream cheese (at room temperature)
1/4 cup low fat milk
2 eggs (at room temperature)
3/4 cup confectioners' sugar
zest and juice of 1 lime
1 tsp vanilla extract
1 1/2 pints fresh strawberries, washed and hulled
2 tbsp sugar

1. Set the oven to 350 degrees F. Spray an eight inch spring form pan with cooking spray and set aside.
2. Combine the graham cracker crumbs, sugar, and melted butter and press unto the bottom of the spring form pan. Bake for ten minutes and remove from the oven to cool while you prepare the filling.
3. In a mixer, combine the cream cheese, milk, confectioner's sugar, lime zest, lime juice, and vanilla extract. Pour unto the crust. Cover the bottom of the pan with aluminum foil and set in a water bath. Bake for forty to forty five minutes until the edges are firm and the center is still a little soft. Turn off the oven and allow to finish cook in the warm oven. Cool completely in the oven before refrigerating for at least five hours or overnight before topping with the berries.
4. Combine the fresh strawberries with two tablespoons of sugar and set aside for five minutes until the juices begin to form. Arrange on the top of the cheesecake and serve.

Jalapeno Burgers

2011-06-29T06:52:00.019-05:00

Even though she lives in Canada, my sister and I talk every day, thanks to Skype. And much of what we talk about is food. Younger though she may be, she never hesitates to give me her take on anything I do, including my cooking. Today, when I mentioned that I made burgers, she promptly exclaimed, "All I want to taste in a burger is the meat!" This is one of the preferences we have in common: our appreciation for the simplicity that is a good burger. I believe that a beef burger should consist of meat and one or two other flavor enhancers (besides salt and pepper of course.) Other flavors should come from the toppings. The following recipe is made with ninety percent lean beef, a couple jalapenos, and finely grated garlic. For the toppings, I recommend cheddar and grilled onions rings. My sister should approve.

Jalapeno Burgers

Makes 8

2 lb lean ground beef

2-3 jalapenos minced

2 tbsp finely chopped cilantro

3 garlic cloves, grated

1/2 tsp salt

1/2 tsp pepper

1. Combine all of the ingredients thoroughly. Divide the mixture into 8 portions and form into 1 inch thick patties.

2.Preheat the grill to medium-high heat. Grill the patties for 3 to 4 minutes on each side until the juices run clear and cooked to desired doneness. Serve on hamburger buns, top with slices of cheddar cheese and grilled onions rings.

Citrus Sangria

2011-06-21T20:23:00.006-05:00

Truth be told, I have been making sangria long before the weather became hot enough for this refreshing beverage. Twice already for the week, actually. Ever since meeting a group of friends one late summer evening two years ago at El Meson for a paella dinner, I have been hooked. Our meal was ordered with a pitcher of delicious red wine sangria. It was easily eighty degrees that night but the delightful mix of good company, incredible paella and strong sangria made it one of my most memorable meals, and elevated El Meson to one of my favorite restaurants in the uptown area. The following recipe is one for a white wine sangria with slices of oranges and lemons that is perfect for any evening.

Citrus Sangria

Serves 6 to 8

2 bottles pinot grigio

1/2 cup orange liqueur

juice of 1 orange

juice of 1 lemon

1/4 cup sugar

1/2 cup club soda

1 orange, thinly sliced

1 lemon, thinly sliced

Combine the first five ingredients, mixing well to dissolve the sugar. Refrigerate for at least an hour. Right before serving, add the club soda and fresh citrus slices. Stir and serve over ice.

Grilled Tamarind Chicken with Pineapple Salsa

2011-06-14T13:14:00.010-05:00

These past evenings have been almost perfect! Warm enough temperatures and sunny clear skies. I have been passing the time just sitting on the deck feeling the perfect wind on my face with a glass of wine in my hand. It must be the knowledge that this weather is not here to stay that makes this simple routine all the more enjoyable. If it weren't for the grill, which is just three feet away from where I usually sit, it is quite possible that I would be inclined to do little cooking.

Here is an easy recipe for grilled chicken with a tamarind marinade. Though found only in a few grocery stores in Minnesota (try Cub Foods), tamarind is such a delightful thing that it is worth an extra trip to the store.

Grilled Tamarind Chicken with Pineapple Salsa

Serves 6

6 skinless, boneless chicken breasts

1 1/2 cup tamarind chutney

2 large garlic cloves, grated

1/4 cup chopped cilantro

Pineapple Salsa (see recipe below)

1. In a shallow bowl, combine the tamarind chutney, grated garlic, and cilantro. Reserve half cup for basting.

2. Season the chicken with salt and pepper and add the tamarind marinade. Set in the refrigerator until ready to grill.

3. Set the grill for medium heat and lightly oil the grill grate. Grill the chicken for 6 to 8 minutes on both sides or until done. Baste occasionally during cooking with the reserved tamarind marinade. Serve with fresh pineapple salsa.

Pineapple Salsa

12 cups diced fresh pineapple

1/2 cup diced red onion

1/4 cup chopped cilantro

2 small jalepenos, seeded and finely diced

To prepare the salsa, combine the pineapple with the rest of the ingredients. Serve over the chicken.

Herb Gardening Tips from Bonnie Dehn

2011-06-01T21:44:00.022-05:00

Minnesota's Herb Lady Bonnie Dehn

It took me some time but my herb garden has finally been planted. I had been hesitant to get it started this spring simply due to our erratic weather and, shamefully, gardening has never been my forte. No, those genes went to my sister. So I needed help. Luckily, Minnesota’s own Herb Lady Bonnie Dehn of Dehn’s Gardens lent her expertise. The following are a few tips offered by Bonnie for a successful garden this season.

First things first.

According to Bonnie, the first thing you need to do is to grow herbs you think you will use. Next, determine a location for your garden. Close proximity to your kitchen is a good idea. If open yard space is not convenient then consider container gardening (which was my approach.) The advantage of growing herbs in containers or pots is that they can be placed anywhere. This is a good thing for herbs that do not require much sun (such as chervil, sweet marjoram, and lemon and lime basil.) Container gardening requires a little more attention than plants grown in conventional garden space, however. For one, all containers should have an unplugged drainage hole at the bottom. Secondly, since plants grown in pots dry out faster than in open soil, watering frequently is is a must.

Easiest to grow.

All herbs may be difficult to some and very easy to others. Start with the herbs you love to cook with. Basil, large leaf parsley, Italian parsley along with rosemary, mint -mint grows everywhere - and chives. This group of herbs are relatively easy to grow; lots of sun, water as needed and be sure to use them.

Some require more attention.

Cilantro, dill and marjoram are more difficult to grow. Dill and cilantro are short term growing herbs - about six weeks for best flavor. As dill and cilantro mature they become more pungent;cilantro especially will take on a strong flavor. Many do not care for this "stronger" flavor and therefore these should be planted every month, in order to keep the consistency of their flavors.

Growing herbs together.

Most herbs can be grown together in one pot. However, combining the herbs does bring in insects on occasion, in particular aphids.

Will bugs bug my garden?

“You better believe it!” says Bonnie. However, some herbs actually repel bothersome insects, even our stubborn Minnesota mosquitos! Try planting something lemon-scented such as lemon thyme, lemon basil or lemon scented geraniums, which are natural bug repellants. Remember that it is good to have some bugs around; lady bugs and praying mantis tend to eat the troublesome ones.

Have fun with your garden this spring. But if you do not have the time for gardening or the desire to get dirt under your nails but still want fresh herbs, stop by the Farmers’ Market on Lyndale Avenue in Minneapolis and pick up one of Dehn's Garden's prepared mixed-herb pots. There is a variety of combinations to chose from. Which ever way you chose to obtain your herbs this season, be sure to enjoy them! H ere are some of Bonnie's recipe for inspiration.

Asparagus Tart

2011-05-21T17:39:00.015-05:00

Admittedly, puff pastry is one of my favorite ingredients. Besides the obvious - it's innate buttery goodness - it is quick to bake with and can transform something as simple as asparagus into something extravagant. Not there is anything simple about these local asparagus. At present, the farmers market is teeming with these young and tender spears. It will be worth your trip there.

Asparagus Tart

Serves 4

1/2 pound fresh asparagus

1 sheet frozen puff pastry

1/2 cup ricotta cheese

1/2 cup grated cheddar

freshly ground black pepper

salt

1. Set the oven to 400 ^oF. Roll out the puff pastry onto a baking sheet. Using a sharp knife, lightly score the pastry one inch from the edges to make a inner rectangle. With a fork, pierce this rectangle at 1 inch intervals and bake for 15 minutes.

2. Remove the pastry from the oven and spread the ricotta evenly across the inside of the pastry shell, followed by the cheddar and the asparagus. Sprinkle lightly with salt and freshly ground black pepper. Bake for 10 to 15 minutes until the cheese is melted and lightly golden brown.

Spring Lettuce Salad with Warm Bacon Vinaigrette

2011-05-14T13:40:00.004-05:00

The Minneapolis Farmers' Market is open for the season! And even though our last winter was absurdly long and spring is being a bit temperamental, the farmers ever so dutifully strive provide a lot to amuse our taste buds and cooking pleasures. Cheeses, honey, turnips, asparagus, meats, and endless flowers and herbs for planting. The basis for this vinaigrette is some bacon I purchased from meat sellers Bar Five. It's hard to resist a salad with all the intensity of bacon! You can use spring lettuce or baby spinach for this salad. I happen to enjoy the abundance of spring lettuces around these days so it's used here but be sure that, once you toss with the warm vinaigrette, you serve immediately as the tender leaves will wilt more quickly than spinach leaves.

Spring Lettuce Salad with Warm Bacon Vinaigrette

Makes 4 servings

4 oz bacon, diced

2 tbsp brown sugar

2 oz red wine vinegar

2 oz vegetable oil

6 to 8 oz fresh spring lettuce leaves

1/3 cup dried cranberries

1 yellow bell pepper, diced

1/2 cup croutons

1. Render the bacon over medium heat until crisp. Remove and reserve the bacon bits and add the sugar to the bacon fat; blend to dissolve.

2. Remove from the heat and whisk in the vinegar and oil to form an emulsion; season with salt.

3. Toss the lettuce, cranberries, diced pepper, croutons, reserved bacon, and vinaigrette. Serve immediately.

Cranberry Almond Hot Cross Buns

2011-04-23T18:19:00.011-05:00

Here is a variation on an Easter classic.

Happy Easter!

Cranberry Almond Hot Cross Buns

Makes 12

3 cups all purpose flour

1/2 tsp salt

1/2 cup warm milk

1 packet instant yeast

1/3 cup sugar

2 eggs

3/4 cup cour cream

1 tsp almond extract

1/2 cup dried cranberries

1/2 cup coarsely chopped roasted almonds

1 egg white

Glaze:

1/3 cup confectioners sugar

2 tsp milk

1 tsp orange extract

1. Combine the flour and salt. Set aside.

2. Add the warm milk, yeast and 1 tbsp of the sugar to the bowl of a standing mixer, stir lightly with a spoon and let sit about 10 to 15 minutes until foamy. Add the eggs, sour cream and the remaining sugar. Using the paddle attachment mix until just combined. Replace the paddle with the dough hook attachment.

3. Add the flour and knead on until combined. Do not be to alarmed if you find that the dough is sticky; this is a wet and sticky dough. Remove the mixing bowl with dough to a dry place in the kitchen, cover and allow to rise until doubled in sized, between 1 to 2 hours.

4. Set the oven to 400 degrees F. Now return the bowl to the mixer and add the cranberries and almonds until evenly dispersed throughout the dough.

5. Transfer the dough to a floured work surface and lightly pat into an evenly round mass, using extra flour for your work surface to prevent sticking. Cut into 12 pieces. Shape each piece into a ball and transfer to a well greased baking dish so that they barely touch one another. Cover, set aside and allow to rise for another 1 hour.

6. Brush tops with egg whites and bake at 400 degrees F for 10 minutes. Reduce oven to 300 degrees F and bake for a further 10 to 12 minutes. Remove the baking dish from the oven and transfer unto a cooling rack. Cool buns for 2 to 3 minutes in dish, then remove and cool directly on the wire rack. While they are still warm to the touch, drizzled the glaze in a cross pattern on each bun.

To make glaze: Mix all ingredients until well combined.

Raspberry Sauce

2011-04-22T00:03:00.008-05:00

"Got an overload of raspberries; what to do." That was a text message I received from my friend in Seattle this week. What you do is make raspberry sauce! Combine two pints fresh raspberries with a quarter cup of confectioners' sugar and two tablespoons of orange juice. Liquefy in a blender and sieve to remove the seeds. Serve over pancakes, french toast, ice cream or eat by the spoonfuls for instant springtime bliss!

Chicken and Artichoke Flatbread With Balsamic Reduction

2011-04-17T15:42:00.008-05:00

Tonight, as I made the balsamic reduction for this flat bread, I am reminded of an odd but endearing characteristic of the Trinidadian culinary culture: all pizzerias serve ketchup (and often mustard) with pizza. Weird but true. Ketchup is not actually put on the pizza before being brought to the table but is an option which most people chose to have. In fact, so entrenched is it in our eating habits that, when the first Pizza Hut franchise was established on the island, they too recognized the association we've made with between pizza and ketchup and generously provided the condiment. I don't know how the practice started but it has been around for many years. Obviously, the concept of topping a pizza, or in this case a flat bread, with condiments has not been lost on me. While this flat bread can be made without the balsamic reduction, the sauce is a delightful addition.

Chicken and Artichoke Flatbread With Balsamic Reduction

1 roasted chicken breast, coarsely diced

1 1/2 cups artichoke hearts, sliced

1 cup grated, mild cheddar

2 tablespoons minced tarragon

Flatbread dough (see recipe here)

Balsamic Reduction (see recipe below)

1. Flatten the dough unto a pizza tray or greased sheet pan and spread half of the cheese evenly over the top. Follow with the chicken, artichokes and the rest of the cheese. Bake at 375 degrees F for 15 to 20 minutes.

2. Remove from the oven and top with the tarragon and drizzle on the balsamic reduction before serving.

Balsamic Reduction

1/2 cup balsamic vinegar

1 tbsp sugar

Whisk vinegar and sugar in a saucepan over medium heat, stirring constantly until reduced to a syrup-like consistency, about 6 to 8 minutes.

Rum and Raisin Bread Pudding with Rum Sauce

2011-03-06T10:18:00.013-06:00

Have you ever made a dish that you just cannot wait until it’s finished cooking? You ate it hot - right out of the oven, ate it again once it’s cooled and go to bed anticipating the following day so that you can have more of it? Ok, I guess if I really think about it, many foods can fall into this category. At the moment, however, this Rum and Raisin Bread Pudding tops the list. The rum for this recipe is a Trinidadian rum (Angostura Premium 1919) given to me by my father during his visit last December. Since then, I’ve been waiting for an opportunity to cook with it. Good thing rum does not spoil but only gets better with time. And it adds a distinctly exotic yet mellow flavor to bread pudding.

Rum and Raisin Bread Pudding with Rum Sauce

Serves 6

1/4 cup raisins

1/4 cup dark rum

8 oz bread, cubed

1 cup milk

4 eggs

1/2 cup sugar

1/4 tsp nutmeg

Rum Sauce (see recipe below)

1. Pour the rum over the raisins and allow to soak for 10 minutes. Strain and reserve the liquid.

2. Whisk together the milk, eggs, sugar, reserved rum, and nutmeg. Pour over the cubed bread and toss well. Transfer to a greased 8” baking dish and sprinkle the rum-soaked raisins on top. Cover with plastic wrap and refrigerate for 30 minutes.

3. Bake at 350 ^oF for 40 to 45 minutes. Serve warm drizzled with Rum Sauce (see recipe below.)

Rum Sauce

2 tbsp butter

1/2 cup brown sugar

1 cup evaporated milk

1/2 tsp cornstarch

1/4 dark rum

1. Melt the butter and sugar over medium heat until smooth.

2. Whisk the cornstarch into the evaporated milk and pour into the sugar and butter mixture. Mix well and cook for a further 15 to 20 minutes until thickened. The sauce will continue to sticken slightly after cooking.

Cornmeal-Crusted Tilapia in Coconut Curry Sauce

2011-02-20T21:03:00.026-06:00

It has been a long time since I last cooked a curry dish. And for no real reason except that I've been busy cooking other things. But I am always drawn back to the intensity and spiciness of curries. You could say it's second nature, having come from a background where curried foods featured often in homes and restaurants.

My typical curry dishes are Indo-Caribbean (a style of cooking brought to the islands by groups of Indian indentured laborers in the 1800's.) In general, dry curry powder is added to hot vegetable oil, and toasted. At that point, some liquid ( sometimes water, coconut milk or a

mixture of both) will be added which forms the base of the sauce. Finally, raw, seasoned meat or fish is then added to the sauce and simmered until cooked.

For this curry recipe, I am doing the opposite: adding cooked fish (in this case, tilapia) to an already prepared sauce. While this method reduces the overall cooking time, in no way does it diminish the "curry-ness" of the dish.

Cornmeal Crusted Tilapia in Coconut Curry Sauce

Serves 4

4 tilapia fillets
1 cup buttermilk

1 cup yellow cornmeal

1/4 cup chopped cilantro

1 tsp garlic powder

1 tsp salt

1 tsp pepper

2 tbsp vegetable oil

Coconut Curry Sauce (see recipe below)

1. In a shallow dish , combine the cornmeal, cilantro, and garlic powder, and set aside. Pour the buttermilk into another shallow dish and set that aside. Season the tilapia fillets with salt and pepper.

2. Set up a work station beginning with the seasoned tilapia fillets, then the buttermilk, followed by the cornmeal mixture. Coat each fillet in the buttermilk and dredge with the cornmeal mixture, making sure that both sides get a substantial layer of cornmeal.

3. Cook the now cornmeal-coated fillets in a skillet coated with a thin layer of vegetable oil, about two tablespoons, until cooked throughout, about 3 to 4 minutes on each side. Transfer to a serving dish and pour over the coconut curry sauce.

Coconut Curry Sauce

1 small onion, diced

2 garlic cloves, minced

2 tsp yellow curry powder

2 tbsp vegetable oil

1 can light coconut milk

1/2 cup low sodium chicken stock

1. Cook the onion and garlic in two tablespoons of vegetable oil until the edges brown lightly. Add the curry powder and cook for another minute.

2. Pour in the chicken stock and coconut milk. Bring to a simmer, stirring constantly. Lower the heat and continue to cook until reduced by about a quarter and slightly thickened.

Spicy Tomato Soup

2011-02-18T22:19:00.010-06:00

Making tomato soup from scratch, I discovered, is relatively easy. It starts with chopped vegetables and a can of tomatoes, and ends with a quick whiz in the blender. To make it spicy, I added two jalepenos but of course you can add more or less; it is up to you. But be warned, two can be plenty spicy.

Spicy Tomato Soup

Serves 2

1 can diced tomatoes

1 onion, diced

1 carrot, diced

1 celery stalk, chopped

2 garlic cloves, mined

2 jalepenos, chopped

zest of 1 lemon

2 tbsp chopped cilantro

1 cup vegetable broth

1/4 cup low fat evaporated milk

1. Add two tablespoons of vegetable oil to a large pot over medium heat. Cook the onion, carrot, celery, and jalepenos until softened, about five minutes. Add the tomatoes, lemon zest, cilantro, and vegetable broth. Simmer for another 6 to 8 minutes. Stir in the evaporated milk and bring back to a simmer.

2. Carefully transfer to a blender and puree until smooth. Serve with grilled cheese sandwiches, or topped with tortilla strips and low fat sour cream.

Chocolate Cupcakes with Cream Cheese Frosting

2011-02-13T16:00:00.001-06:00

Yesterday evening was spent with a bunch of friends, just laughing and dancing and eating and drinking. Then I got to spend all day today with Saul and Charlie. And I cannot think of a better way to spend a Valentine's weekend. And to top it off, we had cupcakes!

Chocolate Cupcakes with Cream Cheese Frosting

(Adapted from Bon Appetit)

Makes 10

1/4 cup natural unsweetened cocoa powder

1 oz milk chocolate

1/4 cup boiling water

1/4 cup low fat milk

2/3 cup cake flour

1/2 tsp baking soda

1/4 tsp salt

2/3 cup brown sugar

1/4 cup canola oil

1 large egg

1/2 tsp vanilla extract

Cream Cheese Frosting

1. Position rack in center of oven and preheat to 350 degrees F. Line muffin pans with cupcake liners.

2. Combine cocoa powder and milk chocolate in medium bowl and pour the boiling water over. Whisk until mixture is smooth then whisk in the milk.

3. Combine flour, baking soda, and salt in another medium bowl.

4. Using an electric mixer, beat sugar, oil, egg, and vanilla in a large bowl until well blended. Whisk in the cocoa mixture followed by the flour mixture. Beat until blended (batter will be thin.) Pour into prepared cupcake cups (fill each half way up) and bake for 15 minutes until a tester inserted into the center of one comes out clean. Cool completely on a wire rack before frosting. (See here for frosting recipe. )

Time For A New Giveaway CLOSED

2011-01-27T20:45:00.008-06:00

It's time for another giveaway courtesy of CSN stores. I'm sure you have heard of them by now. It seems like they sell everything from stylish kitchen accessories to modern decor.

This time, the giveaway is a $45 gift certificate good at any of their online stores. To qualify for a chance to win, leave a comment on the pervious post, become a fan of Healthy and Gourmet on Facebook or follow on Twitter.

Good luck! Contest ends Monday January 31st at 5 pm.

(Open to residents of the US and Canada only.)

THE WINNER IS ELIZABETH MOODY! THANKS FOR ALL THE ENTRIES AND GOOD LUCK NEXT TIME!

Cheddar-Broccoli Biscuits

2011-01-20T07:56:00.021-06:00

You know those people who will eat anything labelled "diet" even if it tastes like saw dust? I'm not one of those people. A priority for me is the uncomplicated concept that food just tastes good, even if it's fat free or low fat or sugar free. That's why when I thought of making biscuits last week, I knew I wasn't going to bother omitting butter. Butter is essential to biscuits. That savory, flaky, addictive quality of biscuits is due to butter. Omitting it would produce a product that's well ... far from what it should be. There really is no way around it.

On the other hand, enhancing a biscuit's nutritional content is possible. Simply by adding finely minced vegetables. Two stalks of broccoli in my refrigerator were begging to be used for the longest time, hence the name of this recipe. Embarrassingly, I can be similar to stubborn children sometimes in the sense that I have a low affinity for broccoli; it is preferable when disguised in savory dishes, and what better way to cover it up that in buttery biscuits.

Cheddar-Broccoli Biscuits

Makes about 2 dozens

2 cups all purpose flour

2 tsp baking powder

1 tsp salt

1/2 cup (1 stick) butter, cold

1/2 cup plus 2 tbsp low fat milk

2 cups shredded 50 % light cheddar

2 cups chopped broccoli

1/2 tsp red pepper flakes (optional)

1. In a large mixing bowl, combine the flour, baking powder, and salt. Mix the butter into the flour so until the butter becomes the pea-sized. (You can also do this in a food processor, using the pulse mode.)

2. Empty the flour mixture into a large mixing bowl, and add all of the milk. Stir with a rubber spatula to bring the mixture, together to form a ball. Add the broccoli, grated cheddar, and pepper flakes (if using) and using the spatula or your fingers, incorporate well into the dough.

3. On a floured surface, flatten the dough to about 3/4 inch thick. Using a round 2 1/2 " cookie cutter, cut out the biscuits and place on baking sheet, spacing evenly apart.

4. Bake at 400 degrees F for 30 minutes. Transfer to a wire rack to cool before serving, although these taste so much better when still warm.

Chicken Meatloaf

2011-01-12T14:43:00.014-06:00

Who says eating hearty can't be healthy? Try chicken meatloaf instead of beef, and cut fat calories almost by half. For this recipe, I used Gold'n Plump 90 % lean ground chicken, and mixed in a good heaping of shredded carrots, peppers, and onions.

I also tried a new technique here. Typically, meatloaf is molded onto a baking sheet then baked. But sometimes, mine can fall apart. To get around this, I first baked the meatloaf in a rectangular pan which sets the shape nicely. Once it has cooked, the loaf is then removed from the pan unto a baking dish, and pasted with a sweet ketchup glaze.

Chicken Meatloaf

Serves 4 to 5

1 lb ground chicken (90 % lean)

1 small onion, diced

1 red bell pepper, diced

1 carrot, grated

2 garlic cloves, minced

1/2 cup plain bread crumbs

1 egg

2 tbsp sundried tomato paste

Glaze (see recipe below)

1. Cook the onions and bell pepper in two tablespoons of oil over medium heat until they have softened. Add the garlic and grated carrots, and cook for an additional five minutes. Remove from the heat, and allow to cool slightly before adding to the rest of the ingredients.

2. Combine ground chicken, egg, bread crumbs, tomato paste, salt and pepper, and the cooked vegetables. Using a wooden spoon or your fingers, mix well to thoroughly combine.

3. Transfer to a well greased 8" rectangular baking pan and bake at 375 degrees F for 45 minutes. Remove from oven and invert the pan unto a greased baking sheet to remove the meatloaf. Turn the meatloaf right side up and brush the glaze on the top and sides. Return to the oven and bake for another 10 minutes. Serve.

Glaze

1/4 cup ketchup

1 tsp honey

1 tsp worcetshire sauce

Combine all ingredients.

Happy New Year!

2011-01-01T08:42:00.007-06:00

It is new years day, the most optimistic time of the year. In spite of the fact that most resolutions never last past the end of January, we have resolved to lose weight, quit smoking, save more, exercise more, and the list goes on.

Yesterday, I read an article by Shape magazine's outgoing editor Valerie Latona who spoke about not fulfilling her bucket list (in reference to why she is stepping down as editor.) And it made me think about my own bucket list or, rather, my lack of one. In the same way that keeping a food journal can keep us accountable, the concept of putting on paper the things you want to achieve in the upcoming years, offers to assist in accomplishing those goals. I also like to think of it as means of exploring my own physical and metal capabilities, and the world , and a way of getting closer to family and friends.

So this year, in place of resolutions, I will begin working on my bucket list. Making the list are learning new skills such as surfing and sailing, traveling to a spanish-speaking country and speaking only spanish, and training for and completing the Napali trail in Kauai. This is a working list so I expect to add to it. And I also expect that there will be good food amidst all of this. In the mean time, I wish you the best in 2011 and look forward to sharing more recipes with you! Below are a few quick appetizers to start off the year; just click on the name below for the recipe.

Cheers!

Natasha

Cheese and Scallion Puffs

Warm Cucumber Salad with Lemon

Stuffed Dates

Salmon and Sweet Potato Cakes

Simple Prosciutto Wrapped Asparagus

Amaretto Apples on Pound Cake

Sugar Cookies with Pecans and Candied Ginger

2010-12-22T08:52:00.000-06:00

I am on my second batch of these cookies. They are my go-to sugar cookie recipe by Martha Stewart. For these, I have personalized them by adding chopped pecans and finely minced candied ginger.

Sugar Cookies with Pecans and Candied Ginger

Makes about 2 dozens

4 cups all purpose flour

1 tsp baking powder

1/2 tsp salt

1 cup unsalted butter, at room temperature

2 cups light brown sugar

2 large eggs

2 tsp vanilla extract

1/4 cup chopped pecans

1/4 cup finely minced candied ginger

1. Sift flour, baking powder, and salt into a bowl.

2. Cream butter and sugar in the bowl of an electric mixer on high until light, pale in color, and fluffy. Mix in eggs and vanilla. Gradually add the flour mixture until incorporated. Wrap dough in plastic wrap, and refrigerate at least an hour and up to overnight.

3. When ready to bake, let dough stand at room temperature until soft enough to roll out, about 10 minutes. On a well floured surface, roll out the dough to 1/4 inch thickness. Using cookie cutters, cut out desired shapes and transfer to cookie sheet. Return to freezer for 15 minutes until firm.

4. Bake at 325 degrees F for 15 to 18 minutes. Cool on wire racks.

Patelles: A Trinidad Christmas Recipe

2010-12-21T09:26:00.002-06:00

Trinidad pastels are similar to tamales of latin america: savory ground meats encased in a cornmeal dough and steamed to perfection. Pastelles are a staple on the Trinidad christmas menu; it a proud expression of the spanish influence on the country. As soon as we were old enough to help, my sister and I were recruited in the pastel-making ritual. And a ritual it is. First of all, during the week before Christmas, my father would gather bananas leaves. Since he owned agricultural estate at the time, it simply a matter of cutting a few leaves from a few banana trees. Then those leaves has to be washed, dried, and individually steamed to make them malleable enough to use as a wrap. These days, many grocery stores on the island sell pre-cut leaves.Here in Minnesota, I have opted to use parchment paper ( I can almost hear the collective gasp of my "Trini" relatives and friends) in place of the banana leaves because well frankly, I started this process way to late to find a way to locate these leaves in Minnesota. But dear friends, I find that parchment paper does the job just as well, and is much less work. Where would I have found the time within the past two hectic weeks to clean and steam banana leaves?

Another characteristic of pastelles is that the meat filling is typically ground beef. My version however uses ground chicken. Ninety five to five percent meat to fat ratio to be exact. Thanks to the Gold and Pump chicken company of Cold Spring Minnesota who has generously sent me samples of their new chicken products, I am using ninety five to five percent lean ground chicken.

Be it chicken or beef pastelles, making this dish always takes me back to a true island Christmas. A time of family, friends, great food, and warm weather; memories I welcome while looking out my window at the six inches of snow (and counting) that’s coming down.

Trinidad Pastelles

Makes about 2 dozens

Filling:

2 lbs ground lean chicken

2 tbsp worcestershire sauce

1/4 cup tomato sauce

1 cup diced onion

2 garlic cloves, minced

1/4 cup minced pimentos or jalepenos

1/4 cup chopped cilantro

1 tsp salt

1/2 tsp ground black pepper

1/2 cup sliced olives

1/2 cup dark raisins

Corn Flour Dough:

2 yellow corn flour

2 1/2 to 3 cups hot water

1/4 cup butter

1/4 tbsp vegetable oil

Equipment:

24 10" x 10 " parchment squares

kitchen string

bamboo steamer

Prepare the filling:

1. Combine the meat, worcestershire sauce, tomato sauce, onion, garlic, pimentos, cilantro, salt and pepper.

2. Add two tablespoon of vegetable oil to a large skillet and cook the meat mixture for 20 to 25 minutes. It should be light brown in color and most the the liquid has evaporated. Remove from heat and stir in the olives and raisins. Set aside while you prepare the cornmeal case.

Prepare the corn flour dough:

Combine all the ingredients until they stick together. Place two tablespoons

Assemble the pastelles:

1. Place one corn flour dough ball in the middle of one parchment square. Flatten to a 6 inch square.

2. Place up to two tablespoons of chicken filling on one half of the corn flour square. Lift the parchment that is under the other half of the dough and fold over the filling, sealing the edges as you go. Fold the lose edges of parchment under the pastelle and secure with some string.

5. Repeat with the remaining cornmeal dough and chicken filling.

6. Steam in a bamboo steamer for 20 to 25 minutes. Discard the string and parchment before serving.

Thanksgiving Recipes

2010-11-24T10:00:00.004-06:00

This year, we are having Thanksgiving in New York with my in-laws. Even so, I still get to do the turkey and, well, practically, the entire meal. Both my mother-in-law and sister-in-law have graciously entrusted the dinner to me. My sister -in-law even offered to be my "sous-chef." Nice! My dream of having someone help with prepping for a large meal is finally being realized.

The following are some of the side dishes I will be making tonight as well as a couple of my past Thanksgiving recipes.

Mashed Sweet Potatoes with Caramelized Onions

Homemade Cranberry Sauce Infused with Orange and Anise

Sweet Potato and Salmon Cakes

Butternut Squash Creme Brulee

Pumpkin Pie (made with Fresh Pumpkin)

I also want to share with you a photo of our newest family member: our Maltipoo puppy! (We have not decided on a name for him as yet.)

Happy Thanksgiving!

Thanksgiving Giveaway CLOSED

2010-11-20T16:57:00.005-06:00

It's time for another giveaway! I am again partnering with CSN stores (distributors of everything for your kitchen, including utensils, bar tables and stools, and appliances. ) All you have to do for a chance to win a $45 online gift certificate (good at any one of CSN online stores) is to become a follower or Healthy and Gourmet on Twitter, Facebook, or on this page, or make a comment on the previous post. Thanks and good luck!

*Giveaway open to only legal residents of the US and Canada, and ends Wednesday 24th, November, 2010.

THE WINNER IS RACHEL CARTER CRISMAN FROM MEMPHIS, TN. THANKS FOR ALL THE ENTRIES! STAY TUNED FOR MORE GIVEAWAYS.

How to Stuff a Pumpkin

2010-11-15T06:00:00.002-06:00

Take a trip to the farmers' market this time of the year and it will be hard to miss the intense spread of orange before you. It is pumpkin season and stalls are lined with all varieties of edible and ornamental squash. And I, for one, am thrilled. There is so much about this squash that I look forward to. Homemade pumpkin pies, soups, and stuffed pumpkins.

Stuffing a pumpkin requires a little work but the rewards are well worth it. The following are four easy steps I have complied that attempt to simplify this endeavor. The stuffing itself can be made and kept in the refrigerator from the night before.

How to stuff a pumpkin:

1. Choose a pumpkin. Pie pumpkins - or sugar pie pumpkins or sugar pumpkins, as they are sometimes called - are smaller and easier to handle than other edible pumpkins, so this is my first choice. And the flesh itself is sweeter than other pumpkins. A three pound pie pumpkin is enough to serve four people.

2. Prepare the pumpkin. Using a damp paper towel, wipe the pumpkin clean. Cut the top off about two inches below the stalk. Then scoop out the guts (seeds and stringy bits.) I find the easiest way to do this is by using a dinner spoon. Once all of the guts have been removed, place the pumpkin on a baking sheet and brush the interior with a mixture of vegetable oil, salt, and pepper.

3. Bake the pumpkin at 350 degrees F for 40 minutes until the flesh is fork tender. Remove from the oven and spoon in a filling mixture (See recipe below.) Return to the oven and bake for another 20 minutes. Let stand for 5 minutes before serving. To serve, you can do one of two ways: cut into wedges, or scoop out the insides, trying to get chunks of pumpkin with the filling as you do.

Pepper and Onion Filling

6 to 8 slices prosciutto or bacon

1 onion, diced

2 bell peppers, diced

1 garlic clove, minced

1 sprig rosemary, minced

3 slices day-old bread, cubed

1/4 cup chicken broth

1 cup grated cheddar

1 cup grated mozzarella

1/2 cup chopped scallions

1. Cook the prosciutto or bacon in a skillet until browned. Remove and add two tablespoons of vegetable oil (if you used bacon you might have enough fat in the skillet already) and the onions, bell peppers, garlic, and rosemary. Cook until softened, about 10 to 12 minutes. Transfer to a mixing bowl and allow to cool before adding the remaining ingredients. (Adding the cheese to the hot pepper-onion mixture will cause it to melt and you'd have a messing time trying to spoon the mixture into the hollowed pumpkin.)

2. Once the pepper-onion mixture has cooled, add the remaining ingredients, mixing well so that the dried bread cubes absorb all the liquid.

Green Pea Soup (served with Crab Cake)

2010-10-28T20:45:00.016-05:00

The base for this soup is adapted from Giada De Laurentis' Pea and Basil Soup recipe. Her version is delicious, light, and slightly sweet. I tried her recipe with cilantro instead of basil here. And to make it into a more filling dinner dish, topped it with a crab cake (I always have frozen crab cakes in my freezer; they are a quick fix during the week without the laborious undertaking.)

Green Pea Soup (served with Crab Cake)

Serves 2

2 tbsp olive oil

1/4 cup chopped onion

1 garlic clove, minced

1 cup frozen green peas

2 tbsp chopped fresh cilantro

1/2 tsp salt

pinch of ground pepper

1 cup low sodium chicken broth

1 cup cream

2 prepared crab cakes

light sour cream (optional)

croutons (optional)

1. Heat the olive oil and add the onions and garlic. Cook for 5 minutes until softened and brown on the edges. Add the peas and cilantro and cook for another 3 to 4 minutes until the peas have warmed through.

2. Transfer to a blender and add the chicken broth. Puree until smooth.

3. Return to the pan and add the cream. Cook until hot throughout. Divide into two bowls and serve with a crab cake topped with sour cream and croutons.

Mini Apple Fritters

2010-10-09T09:25:00.035-05:00

It has been weeks since my last post, and my apologies for this long absence. However, I have a good reason: We were in the process of moving! After three months of house-hunting, and all the work and preparation (and hundreds of spousal disagreements; who knew I felt so strongly about a breakfast table or that he was adamant about wood floors?) that go into it, we are finally in our new home! Even though we are no longer within walking distance of some of the best restaurants in the city, the benefits are numerous including, of course, our beautiful house, all the space (my extra baking pans now have their own drawer in the kitchen and not in the coat closet!) and the ease and quiet of suburban life. And an added bonus is the beautiful wetlands behind us, teeming with wildlife, including these super-cute wild turkeys.

So the past couple of months were hectic. And during that time, it was impossible to cook. Save for making coffee and microwaving some frozen egg rolls, I last time I cooked a meal was way too long ago. Now, my fingers are twitching to turn on some burners. And just so you know, I have a nice line up too, beginning with this recipe for mini apple fritters. So stay tuned! And in case you were wondering how dare I post a recipe for something deep fried on a blog that starts with the word "healthy," my answer: who doesn't like fried food? My approach is moderation - you won't see me eating this way every day or even every week for that matter.

Mini Apple Fritters

Makes about 20

2 cups apples, chopped (about two apples)

2 tbsp sugar

1 tsp cinnamon

1/2 tsp nutmeg

1 cup cake flour

1/2 tsp baking powder

1/4 tsp salt

1/3 cup sugar

1/4 cup low fat milk

1 large egg, separated

1 tsp vanilla extract

vegetable oil for frying

Coating:

1/2 cup raw sugar

2 tsp cinnamon

1. Prepare the apples first by melting the butter in a saucepan, and adding the apples, cinnamon, nutmeg and 1 teaspoon of vanilla. Cook apples until softened and the smallest pieces have melted. Remove from heat and cool.

2. To make the batter, combine the flour, 1/3 cup of sugar, 1 tsp cinnamon, baking powder and salt.

3. Beat the egg white to stiff peaks.

4. In another bowl, whisk together the milk, egg yolk, and vanilla. Whisk in the flour mixture until totally incorporated, at which point it should be thick and sticky. Mix in half of the egg whites to make the batter more smooth. Fold in the remaining egg whites, this time taking your time not to over mix, folding about four to five times. Finally, fold in the cooled apple mixture.

5. To cook, heat enough oil in a deep frying pan, and drop scoops of batter into the hot oil. (I used a 1 1/2 tablespoon ice cream scoop to get even sized fritters.) Fry on each side for 2 to 3 minutes until medium to dark brown. Drain on paper towels. Combine 1/2 cup of raw sugar and 2 teaspoon cinnamon, and properly toss the warm fritters in this mixture before serving.

Trinidad Style Corn Soup

2010-09-12T08:47:00.052-05:00

It's almost officially autumn, and the significant drop in temperatures can only mean one thing in culinary terms: time for soups. Now, I'm not a soup person. It is not the first item I would order on menu nor is it the first thing I would think about making for dinner. For me, there is a time a place for soups. The time: when it is cold. The place: at home.

Trinidad corn soup is the exception to all of my eccentric soup rules. The reason being the obvious: it is a recipe from where I grew up. Nonetheless, this is not something that many people cooked at home. Corn soup is a common part of the street food culture there. Therefore, to truly enjoy, we locals had to go "up the road," a phrase used to denote the center of whichever town you lived in. "Up the road" there would be sometimes two or three corn-soup vendors who usually sold their delicious variations on Friday and Saturday nights. Eating corn soup in the middle of town was very often incorporated into weekend happenings. Served in deep disposable bowls, it's easier to consume than one would assume.

With this being the onset of corn harvest, what better time to try this recipe. Here, I used fresh corn on the cob, however canned corn works just as well. The one thing you cannot get with canned corn is the huge chucks of corn added almost at the end of cooking to make this a truly Trinidad Style soup. I like to use my pressure cooker for this recipe not only because it reduces the cooking time but it pulverizes the split peas and softened the corn kernels to a consistency that is smoother than would be achieved by using a food processor. That being said, enjoy this soup but please be careful when using any pressure cooker. Follow manufacturer's instructions to prevent serious injury.

Trinidad Style Corn Soup

Serves 4

4 ears of corn

1/2 cup yellow split peas

3 cups low sodium chicken stock

2 tbsp vegetable oil

1 bell pepper, finely diced

1 small onion, finely diced

1 carrot, diced

2 garlic cloves, minced

2 tbps chopped cilantro

2 0z smoked bacon (or salted pig's tail)

hot sauce (your choice)

1/4 cup evaporated milk (optional)

1. Remove the kernels from three ears of corn. Set aside. Slice the remaining one ear of corn into 1 to 1 1/2 inch thick rounds. Set aside.

2. Saute the onions, sweet peppers, carrots, and garlic in 2 tablespoons of vegetable oil until softened, 4 to 5 minutes. Add the split peas, fresh corn kernels, cilantro and bacon, and stir well. Pour in the chicken broth and pressure cook for 15 minutes on medium heat until the to completely pulverize the split peas.

3. Stir in the reserved chucks of corn. Cook uncovered for an additional 10 minutes until the chunks of corn have cooked through and the soup has thickened slightly. Stir in hot sauce (how much and what type depends on your preference) and evaporated milk, if using. Garnish with chopped chives.

Photos from Minneapolis Farmers Market Cooking Show

2010-09-07T14:23:00.008-05:00

Last Saturday, I had an fantastic cooking presentation at the farmers market. The weather turned out nicely (compared to last year when I did the show and it was 50 degrees and windy) as did the crowds, and my recipes. You just never know when you're cooking in a new kitchen, what might go wrong, and thankfully nothing did. Emily Noble was a very capable host as was Sandy Hill (producer of Market Talk on AM 950) who so graciously helped with prepping. Here are some photos from the event. To see the entire album, click here for my Facebook page.

Prepping with Sandy Hill and Emily Noble.

Demonstrating how to layer a raspberry trifle.

Finished Product: Raspberry Trifle.

Raspberry Trifle

2010-09-03T11:06:00.001-05:00

Here is my second recipe for the cooking presentation at the farmers market this Saturday. Want to know a secret? I've been eating trifle for three days in a row. And tomorrow is going to make it four days in a row. All in the name of taste-testing. Someone had to do it!

Must love food blogging!

Raspberry Trifle

Serves 6

6 - 8 pints fresh raspberries

1/3 cup honey

1/4 cup raspberry liqueur

1/2 quart heavy whipping cream

1 cup confectioners sugar

16 oz fat free plain or vanilla greek yogurt

1 pound cake (8" x 5")

1. Combine the raspberry, honey, and liqueur and, using a fork, press into the berries to macerate them. Allow to sit while you prepare the other ingredients. The berries should break down into a thick mush with sweet juices.

2. Cut the pound cake into cubes. Set aside

3. Whisk the cream and confectioner's sugar until stiff peaks form. Fold in the yogurt.

4. To assemble the trifle, start with layering the bottom of a trifle dish or individual trifle cups with a single layer of cubed pound cake. Spread some of the raspberry mixture along the top making sure to get some juices in there to soak into the cake. Follow this with a layer of cream topping. Continue this pattern of layering until you have used up all of the ingredients.

Salmon and Sweet Potato Cakes Recipe for Minneapolis Farmers Market

2010-08-29T20:47:00.019-05:00

Exciting news! This year, I have been invited to do a cooking presentation at the Minneapolis Farmer's market. This is my second year being part of their Market Talk program and I'm thrilled! I will be preparing two recipes utilizing many ingredients found at the market. Salmon Cakes with Sweet Potatoes (see recipe below) made with fresh salmon caught by Matt Oxford of Wild Run Salmon. My second recipe is a dessert: an easy to assemble Raspberry Trifle. (Yes, raspberries are still in season so get them before they are all gone for the year!) The best part? You can sample these recipes. So come early!

My salmon cakes are the most popular food at home these days. We have them in a sandwich (just like a crab cake sandwich) and as a side dish. Both the salmon and the sweet potato have to be cooked in advance. For the salmon, my method is baking it in the oven at 350 degrees for 20 minutes but other options (faster options) are steaming, grilling, and searing in a skillet. However you decide to precook the salmon, the most important step is to season it well. Salt and pepper of course but try adding other flavors here because it will enhance the finished cakes. My choice for extra flavoring is maple syrup; a nice layer adds sweetness and caramelizes the top. *

The sweet potato too is roasted in the oven. I would not suggest boiling it (which was what I did when I first made this recipe) because it becomes water logged and leads to mushy cakes. No good.*

And that's it: a couple quick prep and you're ready to make some savory salmon and sweet potato cakes.

Hope to see you at the market this Saturday 4th at 10:30 am!

Salmon and Sweet Potato Cakes

Serves 4 to 5

1 sweet potato (about 3/4 to 1 pound) roasted and mashed* (see above)

1 pound salmon, cooked and crumbled * (see above)

2 tbsp vegetable oil

1/2 cup finely diced red pepper

1/2 cup finely diced onions

1/4 chopped cilantro

1 tsp salt

1 tsp pepper

1 1/2 cup bread crumbs

1. Set a skillet over medium heat and add two tablespoons vegetable oil. Saute the peppers and onions until they have softened and the onions have browned slightly.

2. Combine the sauteed peppers, onions, cooked salmon, cilantro, salt and pepper. Mix well.

3. Assemble a work station with the salmon mixture in one bowl, and the bread crumbs in a separate dish next to salmon mixture.

4. To form cakes: Scoop two tablespoons of the mixture into the palm of your hand and form into a ball, then flatten to form a patty about half an inch thick. Coat patty with bread crumbs on both sides. Cook in a skillet over medium heat, two to three minutes on each side until golden brown. Repeat until all of the mixture has been used up.

Pound Cake French Toast

2010-08-29T10:00:00.002-05:00

I've been hosting my friend Stephanie for the weekend. She's visiting from Seattle, and I had not see her for about two years. Way too long! So I couldn't think of a better occasion to make this recipe: pound cake french toast. Probably the most luxurious of luxurious brunch foods.

The pound cake used here was my last production (see previous post) but of course any old pound cake will do. And the raspberry sauce is optional but highly recommended. Enjoy!

Pound Cake French Toast

Serves 2

4 slices pound cake

1/2 cup milk

1 egg

1/2 tsp ground nutmeg

1/2 tsp ground cinnamon

Raspberry Sauce (see below)

1. Heat a skillet over medium heat and melt one tablespoon of butter.

2. Whisk milk, egg, and spices together. Dredge each piece of cake, on both sides, with this egg mixture. Cook in the hot, buttered skillet for two minutes on each side.

3. Serve with raspberry sauce and light sour cream.

For the Raspberry Sauce: Puree one cup of fresh raspberries and press through a sieve. Discard seeds. Usually raspberries are too tart for me so I would add a couple tablespoons of honey here.

Blueberry Swirl Pound Cake

2010-08-19T13:23:00.014-05:00

Making pound cake has to be one of the most enjoyable baking experiences for me. What is it about whipped butter and sugar that is so comforting? Needless to say, very rarely do I need an excuse to make a pound cake. My husband is also a huge fan (of eating it, that is) so it's usually gone before the end of the week.

Today, I decided to make a blueberry version by folding in pureed berries to the prepared batter. Making the puree is straight forward: simply blend in a food processor or blender until smooth. I went a little further by evaporating off most of the liquid before folding into the batter. Pound cake recipes usually don't call for any real liquid so I didn't want to throw off the recipe by adding a very watery puree. Also by preparing it this way, the skins if the berries and all their fiber and antioxidant properties are retained. Another good reason to make this cake!

Blueberry Swirl Pound Cake

Makes one 9" x 5" loaf

1 cup fresh blueberries

2 1/4 sticks unsalted butter, at room temperature

1 cup densely packed brown sugar

3 large eggs, at room temperature

1 tsp vanilla extract

2 cups all purpose flour

1 tsp baking powder

1/2 tsp salt

1. Set oven to 325 degrees F. Spray a 9" x 5" loaf pan with baking spray and flour lightly. Set aside.

2. Puree the berries in a blender, then pour into a sauce pan set over medium low heat. Allow the liquid to evaporate and the puree to reduce to about 1/4 cup of thick berry pulp, about 1o minutes. Set aside to cool.

3. Combine flour, baking powder, and salt. Set aside.

4. Whisk together butter and sugar on high for about 3 minutes, until light and fluffy. Add the eggs one at a time, whisking between additions. Add the vanilla extract followed by the flour mixture. Remove 1 cup of batter and add to the berry puree, combining thoroughly. Pour batter-berry mixture back to remainder of batter and fold in so that the batter is streaked with blue.

5. Pour into prepared baking dish, and smooth out the top lightly. Sprinkle the almonds evenly across the surface. Bake at 325 degrees F for 50 minutes to 1 hour until a toothpick inserted in the center comes out clean. Cool cake in pan on wire rack for 5 minutes, then remove from pan and and cool completely before serving.

Honey Mustard Chicken and Pineapple Kebabs

2010-07-27T19:27:00.002-05:00

The ability of food to transport us through time and space is undeniable. Whenever I cook with pineapple I am taken back to our trips to Hawaii. To the many roadside fruit-stands, to the sweet cold frosties on Kauai (at Banana Joe's) made simply of pureed frozen pineapple slices, to the sounds of the waves on Kaanapali beach, the striking orange shades of Maui's breathtaking sunsets, the clean fresh morning breeze coming off the Pacific ocean towards the Big Island, to swimming with sea turtles back on Maui. Hawaii is truly synonymous with pineapples (among other things) but my relationship with this fruit goes way back to my early years (way, way back.)

When I was a child, my father planted a pineapple garden at the back of our house in the Trinidad "countryside." The neat rows of pineapple crowns made for a pretty sight and an exciting obstacle track for my sister and me until they grew to full size and playing in there was just asking for trouble. (Trust me, being poked and scratched by the long spiny leaves is not fun.) It was a short hobby of his but it seemed as though we ate pineapple for a long time. The variety he planted was one of the sweet and tangy varieties. But the Maui Gold variety is the best I have ever tasted: ultra sweet with a low acid content ( so no tangyness.) And did you know that it even has more vitamin C than other varieties? Yes, more than three times! All the more reason to add some pineapple to your summer meals.

Honey Mustard Chicken and Pineapple Kebabs

Serves 4 to 5

4 skinless, boneless chicken breast

1/4 cup honey

1/4 cup dijon mustard

2 tbsp yellow mustard

1/4 cup chopped fresh cilantro

2 cups large pineapple chunks

wooden skewers

1. Cut chicken into 1" chunks and combine with honey, dijon mustard, yellow mustard, and cilantro. Cover with saran wrap and refrigerate for at least an hour. (Of course, better if refrigerated over night.)

2. Skewer the chicken and pineapple chunks on wooden skewers and cook on a hot grill for about eight to ten minutes, turning once, until chicken is cooked thoroughly. (Alternatively this can be done in a 400 degree F oven for 15 minutes until chicken is cooked through. )

Chicken and Shrimp Paella

2010-07-13T09:00:00.007-05:00

After an intense month of joy and heartache, Spain has own the 2010 world cup. On that eventful Sunday, my husband and I planned our day around the event. Spain was our second choice after the US didn't make it into the final group of sixteen. Isn't that the magic of the game? That after the crushing loss from the US departure, all of our hopes were revived with Spain in the final. That two people with no real ties to that country (except my diluted Spanish heritage, and our love of spanish food, music, and culture) would find so much happiness in a single goal, to me, is part of the magic of the game. And not just us; among our freinds everyone was interested in the final match. One person even threatened to "unfriend" me on Facebook because of my exuberant status update after the win. Needless to say, she's a Netherlands fan, and of course was only joking... I think.

In honor of the event, I made this seafood and chicken paella. This is my basic go-to recipe for paella but this was the first time that I've made it in my new paella pan from Kitchen Window in Uptown Minneapolis. And what a difference it makes, especially in terms of a reduction in cooking time. And that chewy layer of rice at the bottom of the pan; worth every cent!

Chicken and Shrimp Paella

Serves 3 to 4

2 oz prosciutto

2 to 4 tbsp olive oil

2 boneless, skinless chicken breasts, cubed*

1/2 cup diced onion

2 cloves garlic, minced

1 cup diced bell pepper

1/2 tsp saffron threads, crushed

1 1/2 cup long grain white rice

2 1/2 to 3 1/2 cups chicken stock

1/2 cup marinated artichoke hearts

1/2 cup green peas

1 cup diced fresh tomatoes

8 to 10 raw shrimp, with tails on

1. In a large pot or paella pan over medium heat, add a couple tablespoons of olive oil. Cook the prosciutto until crispy. Remove and add the chicken. Cook for about 15 minutes until evenly browned. Remove and add the remaining two tablespoons of oil. Saute the onion, garlic, and peppers for another 8 to 10 minutes until they have browned on the edges.

2. Add the rice and saffron threads. Stir thoroughly until the rice becomes glossy and is coated nicely by the onion mixture. Pour 2 1/2 cups chicken broth over the rice and stir. It takes about another 20 minutes for the rice to cook. Stir occasionally and add more chicken broth or hot water (up to 1 cup more) if needed.

3. Once the rice has cooked, add the raw shrimp. Stir and allow shrimp to cook for another 3 or four minutes until pink throughout. Evenly layer the cooked chicken, tomatoes, peas, and crunchy prosciutto on the top before serving.

*I always like to season chicken for recipes like this, i.e. recipes where the chicken is just part of the main dish. It's a technique I've learnt from growing up in Trinidad. So here, I seasoned the chicken breasts with salt, pepper, one crushed garlic clove and the leaves of one sprig of thyme and a teaspoon of paprika.

Also, you would notice that I did not add salt to the recipe above and that is because the chicken broth already has a lot of sodium. Of course, if you find you need more salt, go right ahead and add to taste.

Turkey Burgers with Parsley and Fontina. Happy 4th!

2010-07-04T20:42:00.002-05:00

Turkey breast is probably one of the healthiest meats available, with about 1 gram of fat per serving (33 grams.) Compared to regular hamburger meat which has about 7 grams of fat per serving and you see why I prefer to use turkey meat more often. Due to its lack of fat, turkey understandably dries out quickly during cooking. But I think the key to getting around this, especially for turkey burgers, is to use very high heat and to cook the patties for not more than four minutes on either side. I have also added chicken broth concentrate and fontina cheese to this recipe for extra moisture and "gooey-ness."

Happy 4th of July!

Turkey Burgers with Parsley and Fontina Cheese

Makes about eight 1" thick x 3 1/2 "diameter patties

1 lb ground turkey breast

1/2 cup chopped parsley

1/4 cup minced onion

2 large garlic cloves, grated or minced finely

2 tbsp yellow mustard

1/2 to 3/4 cup grated fontina cheese

3 tbsp chicken broth concentrate

1 tsp ground black pepper

1 tsp salt

1. Combine all of the ingredients together. Mix well to fully incorporate - you might have to use your fingers for this.

2. Shape meat into patties about one inch thick and three and a half inch in diameter. Heat skillet over medium high heat and grease well with vegetable oil. Cook each patty for four minutes on one side and three to four minutes on the other side, until the center is no longer pick. Serve on whole wheat buns with lettuce and avocado.

Fresh Strawberry Tart with Port Glaze

2010-07-02T19:50:00.006-05:00

Last Wednesday, after a lazy morning of coffee, exercise, and brunch, we drove to the town of Delano (about fifty miles west of Minneapolis.) The quest: strawberries-picking at Apple Jack Orchards. Now, I've never been berry-picking before, but I expected fun to be had. Wide open spaces, fresh air, sweet fruit,and the satisfaction of comes with an awareness of the natural environment.

Not entirely the case. I would suggest embarking on this endeavor in the early morning or late afternoon. Not at midday when the sun is at its hottest. I always get asked, "But you are from the Caribbean, don't you like being in the sun? " Sure I do but physical activity in ninety degree heat can make even the most avid of sun worshippers a bit miserable. And, after all of that, a bee got caught in my hair and as I tried to free it, the little punk - I mean the cute, fuzzy, sweet-honey-producing bee - stung me! (Another suggestion, if you have long hair, tie in a pony tail or braid before strawberry picking.) Luckily, I'm not allergic to bee stings but never again will I complain about strawberry's high price. Locally grown strawberries are worth every cent.

All in all, the day wasn't a total disappointment . Even though it was the end of the season and most of the fruit were already gone by the time we got there, we (and by we, I mean mostly my husband) still managed to gather about three pounds. More than enough for this scrumptious tart.

My recipe is an adaptation of one I saved from a 2009 issue of Gourmet magazine; changing only a couple things. I added whole wheat pastry flour and cinnamon to the crust, and I tossed the berries with fresh mint for the filing, just to add another dimension of flavor and freshness.

Freshly picked, from the farmers market, or store bought, do try and get some local strawberries before the season is completely over. And if you do decide to drive to Apple Jack's Orchard, try their strawberry tart. Theirs is freshly made, and very good too!

Fresh Strawberry Tart with Port Glaze

(Adapted from Gourmet)

Serves 8

FOR TART SHELL

1/2 cup whole wheat pastry flour

3/4 cup all purpose flour

2 tsp ground cinnamon

3 tbsp brown sugar

1/4 tsp salt

7 tbsp unsalted butter, cut into 1/2-inch pieces

1 egg yolk

1/2 tsp vanilla extract

zest of 1 lemon

3 tbsp cold water

FOR FILLING

1 1/2 lb strawberries (trimmed)

1/3 cup brown sugar

1/2 cup port

1 cup mascarpone

1 cup fat free cream cheese (softened at room temperature)

1/3 cup confectioners sugar

2 tsp lemon juice

zest of 1 lemon

1 tsp pure vanilla extract

about 10 mint leaves

TO MAKE TART SHELL

1. Combine pastry and all purpose flours, salt, and butter in a bowl using your fingers, pastry blender, or food processor until mixture resembles coarse meal with some lumpy pea-sized butter bits.

2. Beat together yolk, vanilla, lemon zest, and water, then drizzle over flour mixture and stir until mixture comes together. Gently knead dough on a lightly floured surface until a dough forms. Press into a 5-inch disk.

3. Place dough disk in center of tart pan and cover with plastic wrap. Using your fingers or the bottom of a measuring cup, spread the dough to evenly cover the bottom and sides of pan. Prick bottom of shell with a fork and freeze until firm, about 10 minutes.

4. Pre-heat to 375 degrees F, with rack in the middle. Line tart shell with foil and pie weights and bake until sides are pale golden about, 20 minutes. Remove foil and pie weights and continue to bake until deep golden all over, another 15 to 20 minutes. Cool in pan, about 45 minutes.

TO MAKE PIE FILLING (while tart shell cools):

1. Stir together strawberries and brown sugar in bowl and let stand about 30 minutes, stirring occasionally. Strain liquid into a saucepan, reserving berries. Add port to liquid in pan and boil until slightly thickened and reduced by half, about 10 to 15 minutes. Transfer to a small bowl to cool slightly.

3. Tear the mint leaves into thin strip and toss in reserved berries.

2. While port glaze is cooling, blend together mascarpone, cream cheese, confectioners sugar, lemon juice, zest, and vanilla until thoroughly incorporated.

To Assemble Tart:

Spread mascarpone-cream cheese mixture evenly in cooled tart shell. Top with strawberries, and drizzle with port glaze.

Zucchini and Chocolate Chip Muffins (& Minneapolis Farmers Market Recommendations)

2010-07-01T08:41:00.004-05:00

Last summer, I made a batch of these muffins for my friend. And it was all she could talk about since then. Every time she saw me, it was either "I'm dreaming about those muffins - they were so good!" or "Can you please make me some more of those muffins - they are so good!" or "My birthday is coming up, and all I want is your zucchini muffins! " Well, she celebrated her birthday last weekend (on beautiful Lake Minnetonka) and I did make her a batch. Needless to say, she was happy.

You might be wondering why I didn't simply make her the muffins a long time ago. (It's not that I am a bad friend. Really.) At the time that I made her that first batch, it was the end of the zuchini season in Minnesota, and I have been waiting for zucchini to show up in the farmers market ever since. Our farmers grow an excellent crop and in my mind it was a travesty to purchase them anywhere else. Luckily, my friends accept my wild and sometimes wavering convictions (even though they might not share the same.)

Zucchini is slowly finding its way into the Minneapolis Farmers Market. Last Sunday, I saw them in about three stalls. But come July, they will be abundant. Also worth trying are hummus from Deana's Gourmet (the label on the container suggests using within seven days - it didn't make it past day two in my kitchen; that was that good), locally grown strawberries, and snap peas.

Zucchini and Chocolate Chip Muffins*

Makes 12 medium-sized muffins

1 1/2 cups all purpose flour

1/2 cup whole wheat flour

1 tbps ground cinnamon

1/2 tsp salt

2 tsp baking powder

1/2 tsp baking soda

1 1/4 cup brown sugar

1/4 cup vegetable oil

1/4 cup light sour cream

2 eggs plus 1 egg white

1 tsp vanilla extract

2 cups grated zucchini

1/2 cup dark chocolate chips (or more if you like)

1. Set oven to 350 degrees F. Line muffin tray with cupcake liners.

2. Combine the first six ingredients, and set aside.

3. Whisk together sugar, oil, sour cream, eggs and vanilla. Add the dry ingredients to the wet ingredients, folding gently. Finally, fold in the zucchini and chocolate morsels, until fully incorporated.

3. Divide among cupcake liners and bake for 20 to 25 minutes until a toothpick inserted in the center comes out clean. Set muffin tray on cooling rack for five minutes then remove muffins from pans, and allow to cool completely.

*Although it is unusual to frost muffins, birthdays require some sort of frosting, no? Here I used a basic butter frosting. Of course, this is optional.

Dinner with Michael LaDuke & New Foodie Friends

2010-06-23T17:32:00.028-05:00

With Executive Chef Michael LaDuke.

Meeting the chef. Knowing where your food comes from. A restaurant that listens to its costumers. That focuses on healthy eating. On fresh ingredients. These are not conventions commonly associated with a chain restaurant. But conventions change all the time. And this time it is being done by Red Lobster.

I was thrilled to have been invited to meet executive chef and Red Lobster's Senior Director of Culinary Development (and a regular judge on the Food Network) Michael LaDuke yesterday. Red Lobster has dramatically changed their menu to incorporate dishes that use simple, wholesome ingredients but most importantly taste good. An emphasis is being placed on healthy eating. Chef LaDuke and his team recognize that "food" and "healthy" should just go together. Plain and simple.

New items on the menu include Mango Jalapeno Shrimp Skewers, Maple Glazed Chicken - with a sauce that could make cardboard palatable - and a wide selection of fresh fish choices that are, in some places, characteristic of the region. For example, walleye and halibut feature predominantly on Minnesota menus. Furthermore, locals head chefs have full control over these selections. And being someone who appreciates the simplicity of flavors, I was quite impressed.

Yes, this a restaurant chain that is receptive to the wants of its customers. While you can still get traditional fare such as coconut shrimp, crab legs, and oh-so-good-but-with-a-billion-calories cheddar biscuits, this is a vibrant, modern family restaurant that's worth every morsel of fish and crumb of rich, dark chocolate cake.

Clockwise from top left to right: Maple-Glazed Chicken, Chocolate Wave, Tilapia in Spicy Soy Broth, New York Style Cheesecake with Strawberries, Maui Luau Shrimp and Salmon, Lobster Pizza, Mango-Jalapeno Shrimp Skewers, and Warm Chocolate Chip Lava Cookie.

This was also a great opportunity to meet three other Minneapolis bloggers. From left to right in the photo below:

Jennifer @ Self-confessed Foodie

Melissa @ The Marketing Mama

Jennifer @ Prior Fat Girl

Four Minnesota Bloggers.

One final group shot with the chef.

Lemon Parmesan Crusted Tilapia Fillets

2010-06-21T19:39:00.004-05:00

A common joke in Minnesota is that we have only two seasons: winter and construction. I would say the more precise categorization would be winter and exercise seasons. A recent magazine article listed Minneapolis as one of the best places to be active in the country. It seems that from the first day that the mercury rises above fifty, the masses are out jogging , walking, kayaking or swimming around Minneapolis lakes. I among them. I especially like the days when there is clear, just azure blue, and the wind is just gusty enough to create gentle undulations on the surface of the lakes but not strong enough to blow my exercise cap off! Perfect weather for hours of outdoor activity.

But all that exercise does work up an appetite. There's plenty of choices around the lakes, and around Minneapolis in general, for standard summer food. Hotdog stands, and fish fry, burger, and pizza joints. But such foods will eventually defeat the purpose of exercise if eaten on a regular basis. So I often make my own post work out meals. Since fish is an excellent source of protein but light in fat calories, I think it works well for this purpose. Filling and flavorful, my parmesan fish recipe uses freshly grated cheese, tons of fragrant lemon zest, a little bread crumbs and herbs. It's great on a salad, in a sandwich, with rice or on it's own. An almost, guilt-free dish. Enjoy!

Lemon-Parmesan Crusted Tilapia Fillets

Makes 4 servings

4 tilapia fillets

1/2 cup grated parmesan

1/4 cup bread crumbs (seasoned or unseasoned)

zest of two lemons

1/4 cup chopped cilantro

salt

pepper

juice of one lemon

1. Spray a baking sheet with cooking spray. Set oven to 425 degrees F.

2. Using paper towels, pat the fillets dry. Set aside.

3. Combine the cheese, bread crumbs, lemon zest, cilantro, salt and pepper (I used 1/2 tsp of each but add to your preference.) Coat each fillet with cheese-herb mixture, gently pressing the mixture unto each side of the fish so that it creates a thick coating.

4. Space fillets evenly on baking sheet and bake at 425 degrees F for 10 to 15 minutes until the entire fillet is opaque throughout. Squeeze fresh lemon juice over the top before serving.

And we have a winner....

2010-06-21T17:25:00.000-05:00

The winner of the CSN gift certificate is Rachel Engstrand of New York! Thanks to all that entered and stay tuned for more giveaways.

New Giveaway

2010-06-15T16:43:00.009-05:00

It's time for a new giveaway. I'm partnering with CSN stores again; this time the prize is a $40 gift certificate to be used at any of their online affiliates. To see a list of their stores and products, click on the following link: Vanity.

Qualifying is easy. All you have to do is comment of any one of this month's posts (excluding this one) or become a follower on this page, Facebook, or Twitter. A winner will be randomly chosen on Monday 20th at 5 pm. (Only US and Canadian addresses please.)

Low Fat Vanilla Pudding with Fresh Blueberries

2010-06-14T08:30:00.001-05:00

If I had to chose, I would say that blueberries are my favorite of the berries. They are the perfect fruit for snaking: small enough to eat by the handfuls, sweet and nutritious. Perfect for watching a movie. Instead of popcorn, I would sometimes have a large bowl of blueberries. And at eighty calories and four grams of fiber per cup, it's not a bad idea.

Beside their anti-oxidant properties and sweet-subtle flavor, blueberries are quite easy to cook with. Especially when used in desserts. Because they are so flavorful and visually pleasing, they take center stage in pies, pastries, muffins. Here, I glazed them with liquid jam and ate them by the spoonfuls on vanilla pudding.

Low Fat Vanilla Pudding with Fresh Blueberries

Serves 3 to 4

1 cup low fat milk

1 packet unflavored gelatin

2 - 3 tbsp honey

2 tsp vanilla extract

4 oz fat free or low fat cream cheese (room temperature)

1 cup fresh blueberries

jam or honey

1. Scald milk in microwave on high for two minutes, just as tiny bubbles form . Remove and transfer to larger bowl, if necessary, and whisk slowly while adding the gelatin. Transfer to blender, add honey, cream cheese, and vanilla extract. Puree until smooth. Pour into serving dish ( or individual servings glasses) and chill until firm, 45 minutes to 1 hour.

2. In a saucepan on medium heat, melt jam or honey to a syrup-like consistency. Remove from heat, add berries and toss to coat, being careful not to mash the berries. Spoon glazed berries over chilled pudding and serve.

Two Weeks in New Zealand

2010-06-09T08:30:00.034-05:00

Onereo Beach on Waikehe Island, one of New Zealand's best.

Every vacation, no matter how close or how far from home, raises the questions of what sights to see and what activities to do. (And which ones to skip.) Needless to say, my recent trip to New Zealand required much planning. We had only two seeks to explore a country the size of England but with four climate systems, both Polynesian and European histories, and dynamic natural landscapes.

Our flight landed in Auckland at 5:30 am. Thankfully, our hotel allowed early check-in. After a 12 hour flight, all I wanted to do was lay down! But there wasn’t going to be too much of that because we had a whole new time zone to get adjusted to. So, off we went on a self-guided tour of the city, with the help of four maps (just in case one wasn’t enough.) Walking along Hobson Street, we ended up at Viaduct Basin. Built in 2000 for the America’s Cup Regatta, the area is still thriving with restaurants, apartments, shopping and, even though this was not boating season, just enough yachts to add that picture postcard view. This area is a great place to stroll, take photos, or just sit and enjoy the sun, and let the fact that we were finally in New Zealand sink in! (A long time dream of ours.) Before we knew it, it was almost noon and we were getting hungry. We soon came to realize that this is not a bad place to be hungry because there was literally restaurant after restaurant for a good couple blocks. All I knew was that I wanted fresh seafood (must have been all that ocean breeze.) Fresh seafood was what I got at Waterfront Cafe. We ordered mussels in white wine, a calamari salad, and the best tasting oysters I have ever had in my life! Period. Hands down. No contest. Fresh, crisp, clean, euphoric!

The rolling hills of Stonybridge Vineyard on Waiheke.

The following day, we did more self-guided exploration, visiting the Auckland Museum and Sky Tower. But on day three, we planned to explore one of the smaller islands that are also considered part of the city. Auckland has an impressive ferry system with some ferry companies extending their service to include tours of the various islands. We chose Fullers Ferry company and its full-day tour of Waiheke’s vineyards. From Stonybridge to Wild on Waiheke to Mudbrick, the views were simply breathtaking! I have never been to Italy or the Mediterranean but the vineyards here reminded me of photos I’ve seen of such places. Rolling hills. Varying shades of red, orange, yellow, blue, green. An afternoon sun that turned the ocean into a sea of glass. Glistening. And might I add, very romantic. There’s no doubt about it: Waiheke is stunning.

Wine-tasting in Waiheke.

Branches of olives on the Rangihou Estate.

Also part of the tour was a stop at Rangihou Olive Estate. Just like the wine growing areas of Europe and the Mediterranean, Waiheke is ideal for olives. Rangihou grows different types of olives and therefore produces different flavors of oil. However, one thing was consistent: delicious olive oil in every bottle. We sampled five of their productions, including a batch that was being pressed as we pulled up to the compound! Talk about fresh! Depending on the type of olive used, the qualities of its flavor profile really stand out the fresher it is. And in case you were wondering how to determine freshness: there should be a date on the bottle; the key is to purchase within two years of this, the production, date. And always make sure to buy dark bottles and store in a cool dry place since light denatures the good fatty acids in the oil turning it rancid.

On day four, there was something foul in the air. Literally. We were in Rotorua and that smell was sulphur, due to Rotorua’s location on geothermically active earth. But nothing about this noxious odor is indicative of what Rotorua had to offer. After three days of Auckland’s vivacity, we were now in the center of the north island for the next three days. The goal: to experience some of the country’s most popular and beautiful natural wonders and it’s proud Maori culture.

The view of Lake Rotorua from our room at the Koura Lodge!

The following day after breakfast - wonderfully prepared by our hosts Tom and Louise of Koura Lodge I must add - we set out for the sites along Terawera Road, stopping first at the Blue and Green lakes. Next was the Buried Village. This was an area of Maori activity and high tourist traffic (by the standards of that era) during the late nineteenth century, thanks to the areas Pink and White Terraces - pools of hot water enclosed by step-like formations from silica deposits from two geysers. As the name suggests the buried village is... well... buried. Mt Terawera erupted on June 10, 1886 killing 150 people and destroying the terraces, along with the nearby village. The landscape and demographics of the region were also forever changed for, as our guide noted, so popular were the terraces that, had they still been around, the main tourist hub for the region would have been this village and not Rotorua. Even though the terraces no longer exist, a walk through the area was well worth it. And don’t miss the twenty minute trail to the impressive Wairere Falls.

Standing at the Impressive Wairere Falls.

By the second day in Rotorua, we realized that three days were not enough to explore this region. Even so ,we were able to visit Wia-O-Tapu, an excellent example of geothermal activity, and an excellent opportunity to get close to what’s beneath the Earth’s surface. Maybe even too close. Well marked paths took us around sulphur lakes, bubbling mud pools, sunken craters. Another must do is a Hangi - traditional Maori meal- and a Maori concert. deciding which concert to choose was a tough choice because they were all so highly rated. In the end, we choose the Mitai because of their convenient shuttle service: a delightful perk, especially for my husband, since he did all of the driving - driving on the left side of the road took much getting used to!

On the Boardwalk in Wai-O-Tapu Geothermal Wonderland.

We drove from Rotorua to Wellington on day seven, a drive that was necessary but grueling. It took us about six hours to get there and another hour or so to get lost before we found the hotel (next time, we are definitely getting GPS world edition.) And it rained all of the two days that we were there. While we didn’t get to see much of the city, we had the chance to visit Te Papa - the immense new museum that’s highly interactive, and dedicated to New Zealand’s dynamic cultural and natural history. Taking one of the complimentary tours was a great way to see the main exhibits in one day.

When you think of New Zealand, what comes to mind? Mussels and wine, no? This was to be the next segment of the trip. The following day, we took the Interislander ferry to the Malborough Sounds. If New Zealand is the mussel capital of the world, then Malborough Sounds is the mussel capital of New Zealand. As the ferry approached the Picton Harbor, it was clear that we left the gloom of Wellington behind as we were greeted by an impressive full double rainbow. Picton is the hub for exploring the wine growing areas of the Sounds and a good place to see how mussels are farmed. Luckily we were able to do both in one day, on one tour, and luckily still, we arrived in the off-season so we were the only ones on the tour.

Picturesque Picton.

Our driver and tour guide was Aussie, and, as his name suggests, he is from Australia. He came over for a month’s vacation - it’s been seven years since. He explained that once his relatives visited for him here first time, they too were mesmerized. Now, his parents and sister call Malborough their home. I couldn’t help feel a tinge of jealousy as we left Picton and proceeded to Blenheim. Vineyards and mountains were the only structures that interrupted each other. Sheep and cattle were grazing. It was still early and cool enough in the morning that there was also a slight mist in the valleys. Everything about this area spoke of a harmony between nature and humanity. Yes, given the opportunity and timing, I too would move here.

Our first stop was Saint Clair winery (on vacation, it’s never to early for wine tasting ) to taste for ourselves why Malborough wines are some of the best in the world. The advantage of being the only people on the tour (and booking the Icon’s package) was that we had the option of visiting an additional attraction of our choice. Being more of a chocaholic than I am, my husband requested that we make a quick stop at Makana Chocolate factory. The fact that chocolate is not intrinsically New Zealand means nothing to him and the thousands of visitors to stop at Makana each year. Just goes to show how universal the taste for chocolate is and how good it is here.

We had lunch at the Slip Inn (the braised lamb here was very good) in Havelock, superbly located on the marina from which our boat for the mussel part of the tour would depart. And what a tour it would be! It turned out that this was one of my most memorable events of the entire trip, for both positive and negative reasons. Its easy to see way many Kiwis have their summer homes here. This area was created when the northern tip of south island sub-ducted under the pacific continental plate, resulting in numerous hilly peninsulas and islands of all shades of green, that protect the water in most of these sea valleys from the tumultuous cook strait. The result: miles of coastline for beach frolicking, for romantic walks, for the ultimate seclusion. And the prefect ocean conditions for growing mussels.

The one negative aspect of the tour started out as a challenge: to eat a raw mussel. Now, as I’ve mentioned before, I enjoy fresh oysters but the thought of eating raw mussels seemed abnormal.

“People have them raw all the time! Here, tell ya what, we’ll cut it in half so you don’t have to eat the whole thing.” That was Aussie.

“Do you have some sort of hot sauce?” my ever-so-caring husband chimed in. “Maybe the hot sauce will make it easier for her,” speaking about me in the third person, and not looking me in the eye. He had already tried the raw version, convinced me that I had to try it because it was better than oysters, and now, seemed to be secretly laughing at my momentary digust.

Eyes closed, head tilted back forty five degree angle, mouth opened, in went raw tabasco-drenched mussel. Mouth closed. Chewing. Chewing. Not too bad. Somewhat sweet. Wait. What’s that? Bitter! Oh god! Chew some more. Even worse! To spit out or not to spit out? That’s not lady-like. Just swallow! Get it over with! Will never do that again!

“That was awful!!”

“Really? Maybe you just had a bad one. Try another.” Assuie again, only half-joking.

Raw mussel.

The first, and last time, I ever ate a raw mussel!

Delicious steamed mussels (the way they should be prepared) on the Greenshell Mussel tour in the Malborough Sounds.

That's a jelly fish I'm holding, a non-poisonous species.

Thus ended our tour of Malborough region: with me vowing to never eat another mussel (I seriously get a little nauseous at the thought of it now ) but absolutely thrilled and feeling so fortunate to have spent even two short days is such natural beauty. It seemed that every turn lead to a view that was more breathtaking than the last. More unbelievable but there it was, right in front of me.

The following day, we took the TranzCoastal to Christchurch. This train journey in itself can be considered a sight. Snaking along the eastern coast of the south island, we were treated to some impressive views of the Pacific ocean on one side and the Souther Alps on the other. At times it seemed that the tracks were literally on the beach, close enough for a good glimpse of the resident seal colony in Kaikoura.

When we arrived in Christchurch, it was raining and it rained incessantly for the only two full days we were to spend there. But that didn’t stop us from following through with our plan to visit a working sheep farm. Cantebury Leisure Tours took us thirty minutes outside of the city to a medium sized farm where we got to try our hands at sheep shearing. It’s amazing how much wool a sheep can grow in a matter of three to four months. Those adorable shaggy little creatures. New Zealand still produces most of the world’s wool supply and lanolin. Lanolin? where have I heard that word before? Ah yes, ten to fifteen years ago when moisturizers where still made of natural ingredients, lanolin was one of those emollients.

On tour of a working sheep farm.

Although newly sheared, these sheep are still so cuddly!

Finally on the last day of our trip when, it stopped raining and we did the one thing that was quintessentially Christchurch: punting on the Avon. The Avon is a spring fed river that flows through the city and out into the pacific ocean. While punting may look similar to a gondola ride, they differ in shape of the vessel, and method of propulsion: a gondola is steered with an oar while a punter uses a long pole to push his punt along the water.

Punting on the Avon river in Christchurch.

As we flew from Christchurch to Auckland later that day - to catch our connection back to the US - the the snow -apped peaks of the southern range were clearly visible through the airplane window; majestic, and beckoning as if to say, “You didn’t see me this time but I’ll be waiting.” Two weeks were surely not enough time to thoroughly explore this great country but enough to appreciate that New Zealand is in a league of its own. The youngest country in the world but by no means a follower. To experience New Zealand is to experience the myths of a an ancient people, the resilience of the new generations and their collective passion and reverence to the land and the way of life it has afforded them.

Chicken and Scallion Stir Fry

2010-06-02T12:11:00.012-05:00

I'm back from two glorious weeks in New Zealand! A trip that was so much more than I had imagined it could be. Talk about natural beauty! It seemed that around every corner was a view that was more breathtaking than the previous one. No wonder it's uncommon that Kiwis migrate. With a nod to the exception, why would anyone what to leave this place?

But I will tell you all about it in a subsequent post - with pictures too!

Right now, I'm happy to be back home and ready to cook. This morning, I made a farmers market run. In season now are snap peas, green onions, herbs, and strawberries. At least, these were what's available on a Thursday. The greens onions were of a significant size that I thought of using them as one of the main ingredients in a stir-fry. I find that stir-fries are a lean way of cooking and, of course, a quick way to get dinner on the table. And I must encourage you to make an attempt to get local, organic scallions; personally, I find that they are much sweeter and flavorful that the store-bought ones.

Chicken and Scallion Stir Fry

Serves 3 to 4

2 boneless, skinless chicken breasts

2 tbsp corn starch

1/2 tsp chili powder (more or less if you like)

2 garlic cloves, grated

1 tbsp freshly grated ginger

1/2 cup chicken broth

2 tbsp oyster sauce

1 tbsp sesame oil

1 tsp soy sauce

10 scallion stalks

1. Slice the chicken breasts into thin strips about 2" long. Add the cornstarch and chili powder and mix well. Set aside.

2. Mix together the chicken broth, oyster sauce, sesame oil, and soy sauce. Set aside.

3. Wash and dry the scallions well. Cut off and discard the root ends, then slice the rest of the stalks into 2" to 3 " pieces. Set aside.

4. In a wok or skillet over high heat, add the vegetable oil. Once the oil is heated, add the chicken, garlic, and ginger, and cook until chicken is no longer pink, about 1 to 2 minutes. Stir to prevent sticking.

5. Add the chicken broth mixture and cook for another minute or two until almost half of the liquid has evaporated and the remainder forms a thick sauce. Add the scallions and toss together for 20 seconds. Remove from heat and serve over warm, brown rice.

Crustless Quiche with Shallots and Scallions

2010-05-14T20:00:00.001-05:00

Getting ready for a short weekend getaway can get a little hectic, and even more so for a two week, international trip. We leave tomorrow for our trip to New Zealand but it seems as though I've been packing since two weeks ago. There are so many little things to remember and to prepare for, such as international electrical adapters, and remembering to place the mail on hold. Thank goodness for checklists!

One other thing that I like to get done before we leave on any trip is to try and finish up the food in the refrigerator, in particular, any perishable food. I can never quite get the concept of throwing away food. Especially fresh, seasonal vegetables from the farmers market. It seems almost irreverent, no?

Shallots and scallions were all that remained from my last trip to the market. Considered together with the remnant of cheeses, cream, and eggs, quiche seemed like the most logical thing to make. For the cheese, I had scraps of cheddar and brie but you can use all cheddar or gruyere or whatever you fancy.

Crustless Quiche with Shallots and Scallions

Serves 4

1 tbsp vegetable oil

2 cups sliced shallots

4 eggs

3/4 cup cream

1/4 tsp nutmeg

1/2 tsp salt

2 cup chopped scallions

1/3 cup grated cheese

1. Heat vegetable oil in a skillet set over medium heat. Add the shallots, and saute until softened and lightly browned, about 5 minutes.

2. Spray a 9" pie dish with cooking spray and arrange the sauteed shallots across the bottom of the dish. Layer the chopped scallions on top of the shallots, followed by the cheese.

3. Whisk together the eggs, cream, nutmeg, and salt, and pour over the vegetables.

4. Bake at 375 degrees F for 20 minutes. Allow to rest for 5 minutes before serving.

Lamb Dumplings with Tomato Sauce

2010-05-08T18:04:00.002-05:00

The idea of making dumplings is no longer daunting for me. Thanks to ready made wonton skins. I admit: I've never made dumpling dough from scratch before but it seems like a lot of work. Although I am a proponent of certain traditional culinary methods, I'd pass on this one. Homemade bread I can bake fresh every day, and I prefer to grind and brew my own coffee (my husband even roasts our own beans now), and make my own tart and pie shells, but the idea of making dumpling from scratch... not so much. Wonton skins just make things so simple. And they are so versatile too. Having them on hand opens up many possibilities. I specially like that they make a good substitute for mini quiche and mini tart shells.

While when we think of dumplings, the ingredients that usually come to mind are asian inspired, these are filled with an all spice-seasoned lamb and carrot mixture. So for the dipping sauce I am also offering something slightly different: a chunky tomato puree. And if you find that the edges of these dumplings do not have that traditional wavy appearance, that's because it doesn't. I can never get that folding technique right.

Lamb Dumplings

Makes 2 dozens

1/2 lb lamb, minced

1/2 cup finely grated carrot

1/4 cup cilantro, chopped

2 garlic cloves, minced

1 tsp all spice powder

1 tsp salt

24 wonton wrappers

1. Combine the first six ingredients; mix well. Cover with plastic wrap and refrigerate for at least thirty minutes.

2. To fill the dumplings: line a baking sheet with a tea cloth or paper towel. Place one tablespoon of filling mixture in the middle of one wonton wrapper. Dampen edges with water and bring the far half of the wonton skin up and over the filling towards you. Pinch edges slightly to form a seal. ( At this point, you can crimp or fold the edges to create the distinctive dumpling pleats, or not.) Place on the lined baking sheet and cover with another cloth or paper towel. Repeat with the remaining wonton skins.

3. Steam the dumplings in a bamboo or metal steamer for twenty minutes. (The water in the base of the steam should be slightly simmering, not boiling. )

Tomato Dipping Sauce

4 roma tomatoes

1 garlic clove, minces

2 tbsp chopped shallots

1/4 tsp all spice

1/4 tsp chili powder

2 tbsp olive oil

2 tbsp cilantro

1/4 cup grated parmesan

Add olive oil to a skillet over medium high heat. Saute shallots and garlic together with all spice until softened. Add the tomatoes and cook for another 5 minutes until soften. Remove from heat and pour into a food processor together with cilantro and grated parmesan. Puree and serve warm with dumplings.

Lettuce Wraps with Sriracha-Honey Beef

2010-05-01T10:22:00.000-05:00

PF Chang's restaurant chain undoubtedly has one of the most popular versions of lettuce wraps around. Even though I have had it only once, a very long time ago, it still left an impression. I'm not sure if they created the concept but it's genius; such a simple way to bypass traditional carbohydrate-rich wheat wraps.

Lettuce wraps are a great sumer food. Light, easy to make and relatively healthy. My version uses lean beef but this sweet and sour marinade can be used for chicken, pork or even tofu. Sriracha sauce is a lovely addition to meats; I use it frequently in stews too. The one quarter cup used here might prove too spicy for many; if so, use less of it. The honey also nicely offsets the spiciness of the sauce.

Lettuce Wraps with Sriracha-Honey Beef

Serves 3 to 4

1 1/2 to 2 lbs lean beef, sliced thinly

1/4 cup sriracha sauce

3 tbsp honey

2 garlic cloves, minced

juice of 1 lemon

2 tbsp red wine

12 to 16 large butter or bibb lettuce leaves

1. Combine sriracha sauce, honey, garlic, lemon juice, and red wine. Add to the beef. Mix well, cover with plastic wrap, and refrigerate for at least half an hour, an hour at best.

2. Set a skillet (one that is large enough to accomodate all of the meat) over medium high heat. Add the meat, together with the marinade and all, to the skillet. Cook until all of the liquid has evoprated and the meat begins to brown slightly, about 10 minutes.

3. Serve the cooked beef in the lettuce cups, as shown in the photo above.

A Bitters Issue

2010-04-17T19:00:00.000-05:00

A couple nights ago, I happened across two Trinidadian women (spokespersons for the Angostura Bitters Company) on a cable network news show talking about bitters, more particularly the fact that it had been off the market for a major part of last year. What?! No more bitters? Can that even happen? Apparently, there was an issue on the part of the bottle supplier which led to a shortage in the Angostura's characteristic dark colored bottles. Instead of changing their bottling style, the company preferred to halt production until the issue was resolved. Issue resolved, bitters back on the market.

While Angostura Bitters is popular the world over as the pivotal accent, if you will, of cocktails, there are three things that many people don't know about the product. First, and of which I am most pleased, it is manufactured solely in Trinidad. Second, it has been around for over two hundred years. And third, it is used for more than cocktails.

More than cocktails you say? While it might sound bizarre to many cocktail afficionados, we trinis use the "bottled gold" in conjunction with seasonings for meats (both creole stews and curries), as the finishing touch to soups, in hot chocolate, in lemonade, and it is my all time favorite topping for ice cream. Remember the Windex-wielding father from the movie My Big Fat Greek Wedding whose cure for every ailment was a spritz of windex? In the kitchen, trinis can be like that with a bottle of bitters. A dash here, a dash there somehow makes every dish, every drink so much more. No one knows for sure the exact list of ingredients (except five people at the top of the company) but it is a concentrated, alcoholic mixture of gentian root, herbs and spices. As for the measurement per recipe, it's all a matter of judgement and is measured in dashes. In other words, we "guesstimate." One dash per scoop of ice cream, a couple dashes per serving of soup, six to eight in stews, a dash in hot chocolate. So concentrated is the flavor that is takes only one dash to create a distinct difference in taste.

Guinness Punch is a popular Trinidadian drink that features bitters. Traditionally made with Guiness Stout (hence the name,) sweetened condensed milk, and spices, it of course can be made with any brand of stout. My version utilizes evaporated milk and a small amount of honey in place of the condensed milk. And I would recommend chilling the stout and milk before blending as opposed to using ice in the mixture which just dilutes a naturally silky and creamy drink.

Guinness Stout Punch

Makes 20 ounces

1 bottle dark stout (brand of your choice)

1/4 cup evaporated milk

1 tablespoon honey/agave nectar

1/4 tsp ground nutmeg

2 to 3 dashes Angostura Aromatic Bitters

Blend all ingredients together. Pour into glasses and finish with one last dash of bitters.

Giveaway winner

2010-04-09T15:15:00.001-05:00

The Emerilware giveaway is over and the winner is Stephanie Skinner of Orofino, Idaho. Thanks to everyone for your interest. And stayed tuned for more giveaways.

Natasha

Double Chocolate Chunk Cookies made with Spelt Flour. Say what?

2010-04-08T21:24:00.012-05:00

Spelt is a variety of wheat which seemed to have originated in central Europe but has now gained popularity in the US as a health food. Compared to all purpose flour, one cup of spelt flour contains 16 grams of protein, 88 grams of carbohydrates, and 16 grams of fiber. All purpose flour, on the other hand, has 13 grams of protein, 95 grams of carbohydrates, and only 3 grams of fiber. While spelt is more similar in fiber and protein content to whole wheat flour, it has less gluten than whole wheat. Therefore, it does not produce an elastic and well risen dough when used as the sole source of flour in some bread recipes.

Here, it works perfectly as a substitute for all purpose flour in this recipe. My goal was to create a relatively nutritious version of a chocolate chunk cookie. (I use the term "relatively nutritious" loosely because, let's face it, "double chocolate chunk cookies" in any scenario does not elicit thoughts and comments on nutrition.) Pure whole wheat flour is just too heavy and creates a very dense and dry cookie but, if you cannot find spelt flour, then go right ahead and use all purpose flour. Also, instead of using all dark chocolate like I did, semi-sweet also does the job.

And don't forget to enter the giveaway for a chance to win an 8" Emerilware frying pan. Contest ends Friday 9th at 3 pm.

Double Chocolate Chunk Cookies made with Spelt Flour

Makes 15 to 20

1 cup spelt flour

2 tbsp cocoa powder

2 tsp cinnamon

1 tsp baking powder

1/2 tsp salt

2 3/4 cup dark chocolate chunks

2 tbsp unsalted butter

1 egg plus 2 egg whites

1/2 cup brown sugar

1. Set oven to 350 degree F. Spray cookie sheet with cooking spray and set aside.

2. Melt 2 cups of the chocolate chunks and the butter in a double boiler. Once melted, remove and allow to cool to the touch.

3. While the chocolate is cooling, combine spelt flour, cocoa powder, cinnamon, baking powder, and salt.

4. To the melted chocolate, mix in the sugar followed by the egg and egg whites. Add the flour mixture and combine well. Fold in the remaining 3/4 cup of chocolate chunks.

5. Scoop two tablespoon mounds unto the prepared baking sheet, and press down lightly to create a mound with a flat top. Bake at 350 degrees F for 15 minutes. Cool completely on wire racks before serving.

A Giveaway!

2010-04-06T23:02:00.002-05:00

I'm excited to host another giveaway! This time it is in collaboration with CSN Stores and their sister sites. At CSN, you can find a wide range of household appliances, furniture, and equipment, from pots and pans to cribs and corner tv stands.

This time, the giveaway is this sleek, Emerilware Pro-Clad 8" frying pan!

Features include:

Bonded tri-ply stainless steel construction with aluminum core
Ergonomic handle with secure grip
Easy to clean 18/10 stainless steel cooking surface for non-reactive cooking
Flared rim to keep spills and drips to a minimum.

Specifications:

Diameter 8 inches
Oven safe to 550 degrees F
Dishwasher safe

To enter for a chance to win this valuable kitchen asset, post a comment (along with an email address or some form of contact in the event that you are chosen) on any of this month's posts. The contest is open to readers with US or Canadian addresses only and ends on Friday April 9th 2010 at 3 pm. A winner will be chosen randomly.

Thanks and good luck!

Farmers Market Rack of Lamb with Honey Mustard

2010-04-05T16:17:00.004-05:00

I have some exciting news: In May, we will be doing a two week trip to New Zealand! A country well known for many things: great wines and cheeses, gorgeous nature trails, captivating landscapes, a dynamic Polynesian culture, the Lord of the Rings trilogy, and lamb! In all of the travel books, blogs and guides that I've perused so far, they all mention the fact that there are 4 million people and 66 million sheep. An impressive ratio, isn't it? But understandable, considering that lamb export is one of the country's major sources of revenue. Guess what I'm going to be eating? This "subtropical earth" promises to be thrilling and filling.

Discipline or reason might dictate that I wait until the trip to get my lamb fix. But it is spring after all and lamb is somewhat synonymous with this season. So last Saturday morning, I recruited my friend Missy and hurriedly made it across town to the Minneapolis Farmers Market. Goal: to source out a rack of lamb, at the same time half-expecting nothing because the farmers were specifically fulfilling Easter pre-orders (which I had not done.) As luck would have it, the folks at Bar 5 had one rack left over due to an unfulfilled order. (And in case you were wondering, the market will be opened next Saturday April 10th, and officially opens on April 24th. Fresh and Local resumes on AM 950 on May 15th.)

This recipe is my typical preparation for rack of lamb. Mustard slightly sweetened with honey (or maple syrup) and hinted with lemony rosemary, and some thyme, are all that lamb needs in my opinion. For the mustard, here I used spicy brown but dijon is typical so feel free to stick to traditional is you so desire.

Farmers Market Rack of Lamb with Honey Mustard

Serves 4

1 eight-bone rack of lamb, frenched*

1/4 cup spicy brown mustard

2 tbsp honey

1 tbsp rosemary

2 tsp thyme

salt

1. Set the oven to 450 degrees F.

2. Add a two tablespoons of vegetable oil to a skillet over medium heat. Season the lamb with salt and sear in skillet for two minutes on fatty side and two minutes on the base.

2. Combine the remaining ingredients. Brush this marinade on the seared lamb and place in the oven for 25 to 30 minutes until a meat thermometer registers 130 to 135 degrees F for medium rare (the way I like it) and 140 to 145 degrees F for medium (pictured above.) Remove from the oven and allow to rest for 10 minutes before serving. Cut into single or double chops to serve.

Stuffed Dates

2010-03-31T20:53:00.001-05:00

We broke a record here in Minneapolis this month: the first March in recorded history in which it has not snowed. In fact, it seems that we might be experiencing a mini heat wave. And I'm thrilled! (Implications of global warming apart.)

So spring is here with with a bang and with it opportunities or excuses - depending on how you look at it- to get together with friends and indulge in some refreshing spring dishes. Spring time recipes tend to be easy to prepare, and with an emphasis on freshness and simplicity. And with all this good weather to be enjoyed, I'm a fan of simple cooking because it translates into less time indoors and more time in the sun.

I made this recipe for a small dinner party last weekend. It is relatively simple and refrigerates well, so can be made the night before. Just remember to thaw for twenty to thirty minutes before serving because refrigerated dates tend to be too chewy for my liking.

Stuffed Dated with Goat Cheese and Chives

Serves 7 to 8

2 lb fresh medjool dates

1 1/2 cup plain goat cheese

2 tbsp chopped chives

1. Add chives to the goat cheese and combine well.

2. Using a paring knife, make a slit from the top of each date down to the other end, only on one side, to form a pocket. Remove and discard the pit.

3. Fill each date with 1 teaspoon of the cheese-chive mixture. Refrigerate until read to serve.

Simple Prosciutto Wrapped Asparagus

2010-03-26T17:50:00.004-05:00

Asparagus is one of the first vegetables available in spring. Crisp, mellow, and juicy. It makes a good side dish for easter brunch/lunch/dinner. Simply drizzle with olive oil, seaon with salt and pepper, and roast. But add a little prosciutto, and asparagus becomes everyone's favorite vegetable. In this recipe, I omitted any salt because the prosciutto is already considerably salty.

Simple Prosciutto Wrapped Asparagus

Serves 4 to 5

1 bundle fresh asparagus

1 lb prosciutto

2 tbsp olive oil

1. Set oven to 450 degrees F.

2. Cut each slice of prosciutto in half, length-wise. Wrap one half slice of prosciutto around the middle of each asparagus spear, leaving one to two inches on both ends unwrapped. Drizzle with olive oil and spread evenly on a baking dish. Roast for 10 to 15 minutes, until the asparagus is tender.

Chicken Florentine with Sun-dried Tomatoes

2010-03-21T08:24:00.016-05:00

With five percent of fat per serving, the breast is the leanest part of a chicken, and a good option for lean protein. That being so, it has a tendency to dry out quickly during cooking.

Stuffed chicken florentine is one dish that defeats this principle...to an extent. Because it is stuffed with spinach, which is innately about ninety percent water, the interior stays moist even after pan searing and cooking in a four hundred degree oven for over thirty minutes. Of course, given enough time and heat, all of this moisture can dry off so be careful not to over-cook. Take care, also, to sear the meat evenly on all sides before finishing off in the oven. This has a two fold purpose: good searing means more flavor, and pre-searing means less cooking time in the oven.

I've used frozen spinach here but you can substitute with fresh if available. If using frozen, be sure to thaw it completely and squeeze as much of the liquid out as possible. Don't worry, there will still be sufficient moisture for the stuffing. If using fresh spinach however, coarsely chop before adding to the onions. Also, cook for an extra few minutes to allow most of the the water that would have collected in the skillet to evaporate.*

This recipe can be somewhat time consuming but the results are well worth it. An effective approach is to prepare the stuffing before flattening the breasts into cutlets. Alternatively, the stuffing can be made up to a week in advance and frozen until ready to use.

Chicken Florentine with Sun-dried Tomatoes

Serves 4

4 boneless, skinless chicken breasts

1/2 cup diced onion

2 garlic cloves, minced

1 spring fresh thyme

1/4 cup sun-dried tomatoes, reconstituted with hot water, drained, and minced

1 package frozen, chopped spinach (about 6 cups fresh spinach*)

1/4 cup chopped parsley

1/3 cup plain bread crumbs

1/2 cup grate parmigiano reggiano

1 egg

3 tbsp vegetable oil

salt and pepper to season

1. To prepare stuffing: Add 1 tablespoon of oil to a heated skillet, and saute the onion and garlic with the thyme. Cook until the onions have slightly browned, about three minutes. Stir in the sun-dried tomatoes and cook for another three to five minutes. Add the spinach, stir to combine. Remove from the heat and stir in the parsley, bread crumbs, cheese, and egg. Combine thoroughly and set aside until ready to stuff the chicken.

2. Place one chicken breast on a cutting board, and carefully cut along the side, cutting through the middle, stopping half an inch before the knife goes through the other side, essentially butterflying the breast. Now, place the butterflied breast between two pieces of plastic wrap and flatten with a mallet to an even thickness, less than a 1/4 inch throughout. Repeat with the remaining chicken breasts.

3. To stuff chicken breast: Place one chicken cutlet on a flat surface and spread a quarter of the spinach mixture evenly unto the cutlet. Roll up until you end with the seam side facing down. Using pieces of kitchen twine, tie a secure knot at three places along the roll: the middle, upper half, and lower half. Season evenly with salt and pepper.

4. Heat a skillet over medium heat, and add 2 tablespoons of vegetable oil. Brown the chicken on all sides , about three to four minutes per side. Finish cooking in a 400 degree F oven for 30 to 40 minutes until chicken is no longer pink inside or an instant read thermometer registers 160 degrees F. Serve whole or in slices.

Whole Wheat Pasta with Sweet Peppers and Goat Cheese

2010-03-09T21:33:00.012-06:00

There are days when nothing will do but a bowl of pasta. Days like those after a great run or after a long day studying or working with little time to prepare a huge meal. Or for no reason at all but a craving for a big helping of lasagna/ spaghetti / fettucini. I can almost hear the collective questioning: Pasta, you say? Isn't pasta high in calories and carbs? Yes, but that doesn't matter on these days. All that matters is indulging in something comforting and tasty.

For me, it is easy to over-indulge in any kind of pasta but I never worry too much because, at home, most of my pasta dishes are in essence conveyors of vegetables. I use it as an opportunity to get extra servings of vegetables. And whole wheat pasta are always my first choice. Not only because it is more wholesome and a low gylcemic food but simply because the earthy taste and chewiness are what I'm after.

Whole Wheat Pasta with Sweet Peppers and Goat Cheese

Serves 2

4 oz whole wheat pasta *

1 1/2 to 2 lbs sweet peppers, sliced

1/4 cup diced onion

4 garlic cloves, minced

2 sprigs fresh rosemary

2 tsp crushed pepper flakes

1 cup plain goat cheese

1/4 lb pancetta or bacon**

salt

1. Bring 4 to 5 cups of water to boil for pasta. Add two teaspoons of salt and the pasta. Return to a boil and cook for 10 to 12 minutes, or according to the directions on the package. Drain. Set aside.

2. While pasta is cooking, saute the peppers together with the onion, garlic, and rosemary over medium heat for 10 minutes. You want the peppers slightly softened but not macerated. Stir in the crushed pepper, and season with salt. Add the cooked pasta and goat cheese. Toss well and serve with crumbled bits of pancetta or bacon.

* Whole wheat spaghetti or penne is suggested.

** Cooking the pancetta or bacon in the oven is a great way to get rid of excess fat that would otherwise have accumulated in a skillet. Set the oven to 400 degrees F, place a rack on a baking sheet and lay the slices of cured meat flat on the rack. Bake for 10 and 15 minutes until brown and crispy.

Fig and Pomegranate Fruit Cake

2010-02-20T08:01:00.002-06:00

A couple weeks ago, I received samples of PAMA pomegranate liqueur. Around the same time, a case of POM Wonderful pomegranate juice also came in the mail. Great week for my antioxidant intake, I would say. And I'm sure you have also been hearing about the benefits of antioxidants in the news, in advertisements, in diet trends, in skin care products; yes antioxidants have been become quite popular. And it seems that their place in our vocabulary is not about to fade off any time soon since they are closely linked with aging. Or I should say, they are closely linked to the prevention of aging, in particular the aging of our skin cells.

Last year, I did a series of recipes with pomegranate juice, and here is a new recipe combining both the liqueur and juice. This recipe also contains a good amount of dried figs which, it just so happens, also have antioxidant properties. I think you will find that this cake is moist and sweet enough to stand on its own but, just in case, I also included a recipe for lime frosting below. After all, what is a cake with out frosting, right?

Figs and Pomegranate Fruit Cake

Makes one 9" cake

1 pound dried mission figs

1 cup PAMA pomegranate liqueur

3/4 cup pomegranate juice

2 cups cake flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 tsp cinnamon

1 cup vegetable oil

3/4 cup dark brown sugar

1/2 cup unsweetened apple sauce

3 eggs

zest of 1 lemon

1 tsp vanilla extract

1/2 tsp lemon extract

1. Add the liqueur and juice to the figs in an air tight container and allow to marinate in the refrigerator over night. *

2. Set the oven to 300 degrees F. Spray the base and sides of a 9" cake pan, and line only the bottom with wax paper.

3. Puree the figs and liqueur- juice mixture to achieve a mostly smooth consistency. Set aside.

4. Sift together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

5. In a mixing bowl, whisk together the oil, sugar, and apple sauce for five minutes. Add the eggs , one at a time, mixing between additions. Whisk in the lemon zest, vanilla extract, and lemon extract.

6. With the mixer on low speed, add the flour and fig mixtures in thirds, mixing well between each addition. (Start with flour and end with fig puree.) Turn the mixer to high and whisk for another 30 seconds, scraping down the sides of the bowl as you go.

7. Pour into the prepared cake pan and bake at 300 degrees F for 1 hour and 10 minutes. The top should crack and a toothpick inserted in the middle should come out clean. Cool on a wire rack for ten minutes, then remove from pan and discard the wax paper. Cool completely before frosting.

Lime Frosting

1 cup unsalted butter (at room temperature)

8 oz fat free cream cheese (at room temperature)

2 cups confectioner's sugar

zest of 1 lime

1 tsp lemon extract

Whisk butter, cream cheese, and lime zest together until it forms a smooth conistency. With the mixer on low, slowly add the confectioner's sugar and lemon extract and continue whisking until all of the sugar has been incorporated. Turn the mixer on high and whisk for another 2 minutes seconds until fluffy.

* A faster alternative to marinating the figs overnight: add the pomegranate juice to the figs, microwave on high for two minutes, then add the liqueur before pureeing.

Chicken A L'Orange (made with Florida Minneola Tangerines)

2010-02-05T13:55:00.010-06:00

Last week, we made a quick visit to Florida. Since this winter turned the sunshine state into the sunny-yet-freezing-state, we didn't expect that beaches will be on the agenda. This visit was primarily to catch up with family, and a short break from the Minnesota winter. For, even though Florida was unseasonably cold, Minneapolis in January is simply ungodly!

A great blue heron treading lightly next to an Everglades alligator.

It turned out that we did have time for some sightseeing: a quick trip to the Everglades. At the visitor's center, the guide suggested the Anhinga trail for first time visitors. A short, flat path takes you around ponds and marshes that are full with birds and, yes, alligators! It was incredible how much wild life was visible in that short trail. Incredible, too, was how close the alligators were to the mere-two-foot rail that guarded the path. Incredibly unsettling! My question is: what in the world prevents them from crawling onto the path? I'm sure there was nothing to worry about and that park officials had already taken that into account but the wimp in me was unsettled nonetheless.

Getting a close up view of the park's most popular animal.

On the drive back to the turnpike, we stopped at Robert Is Here, a ranch-like fruit stand studded with signs of tropical fruit, quirky sayings, and historical tid-bits of the original owner. From the road, it didn't seem that there was more than a variety of oranges but as we entered the shed-like structure and my eyes had time to readjust to the lighting, a mound of brown appeared on my periphery. Could it be? A favorite fruit from my childhood? It was! Sapodilla. A soft, oval fruit with a thin, brown skin and sweet, almost custard-like, caramel-colored flesh. As children, my sister, cousins and I would eat these by the bowlful. (Our parents never had to worry that we didn't eat enough fruit. In fact, I would say in those early days fruit was our candy.) While I hovered over the sapodilla pile, selecting what would become part of our breakfast for the rest of the trip, my husband bought a couple bags of minneola tangelos - those were to take back to Minnesota.

Minneolas are a cross between a tangerine and a grapefruit and are good oranges for just about any utilization. They are excellent for eating, for making freshly squeezed juice, and for cooking. They worked well in this recipe but, of course, any other variety of orange will do.

Chicken L'Orange

Serves 4 to 5

1 free range 2 1/2 to 3 lb chicken

1 tsp salt

1/2 tsp black pepper

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground coriander

1/4 tsp ground cloves

1/4 tsp ground cumin

1 onion

2 oranges

2 cinnamon sticks

2 sprigs fresh thyme

3 whole minneola oranges

1 cup orange juice (from two oranges)

2 garlic cloves

1 tsp cornstarch

2 tbsp agave/honey

1. Set to the oven to 450 degrees F. With paper towels, pat the chicken dry, on the inside and outside. Place on a roasting rack.

2. Combine the ground spices, salt and pepper and, using your fingers, thoroughly season the chicken, again on the inside and outside. Cut the onions and one of the oranges into wedges and, together with the cinnamon sticks and thyme, stuff the cavity. Truss the bird. Bake at 450 degrees F for 1 1/2 to 2 hours until a thermometer inserted into the thickest part of the bird reads 165 degress F. Remove from the oven and allow to rest while you prepare the sauce.

For the sauce:

Peel and remove the pulp segments of the remaining two oranges. Discard the peel and set aside the pulp. Combine the pan juices with the one cup of orange juice, grated garlic, agave, and cornstarch. Whisk together and place on medium high heat; bring to a boil. Lower the heat and simmer until it thickens, about 8 to 10 minutes. Add the reserved orange segments and cook for another minute before serving over the chicken.

Super Bowl Giveaway Winner

2010-02-02T17:15:00.000-06:00

Thank you for all the comments and interest in this month's giveaway. I wish I could have given a gift to everyone but there's only one and the winner: Shannon Scott from Tacoma, Washington.

There will be more opportunities to win in the future, so stay tuned!

Red Velvet Cupcakes

2010-01-31T10:14:00.005-06:00

One of my friends is a transplant from Dallas who constantly harps upon the good life down there. The perpetual sunshine, the great neighborhoods, great shopping, entertainment and good food - in particular, the numerous places for dessert. She still has a home there and therefore makes regular trips back. On her last trip, she brought me two cupcakes from Sprinkles - her favorite dessert shop. One red velvet, one chocolate. I guess she assumed I was going to give one to my husband. Under normal circumstances, I would have but after one bite into the red velvet, he didn't stand a chance. Extremely moist and very addictive. (Surprisingly they were smaller than expected; guess not everything is bigger in Texas.) Before I knew it, I was looking at an empty cupcake wrapper with the chocolate one meeting the same fate. (Sorry Hun.) He stood a better chance this weekend though with this fresh batch of red velvet cupcakes. This recipe makes one dozen but can be easily doubled.

Red Velvet Cupcakes

Makes 12

1 1/2 cup all purpose flour

1/2 tsp salt

2 tbsp dark cocoa powder

1 cup light brown sugar

1/4 cup butter

1 egg

2 tbsp water

1 tsp vanilla extract

1 tsp red food coloring

1/2 cup fat free milk

1 tsp white distilled vinegar

1 tsp baking soda

Cream Cheese Frosting (see recipe below)

1. Set oven to 350 degree Fahrenheit. Line standard muffin tins with cupcake liners.

2. Combine flour, cocoa powder and salt. Set aside.

3. In a large mixing bowl, whisk together sugar and butter until light and fluffy. Whisk in the egg followed by the water, vanilla extract and food coloring.

4. Alternate adding the flour mixture and milk until fully incorporated.

5. Add the baking soda to the vinegar in a separate container, then pour into the batter. Fold in to incorporate but do not over mix.

6. Fill each cupcake cup two thirds full and bake at 350 degrees F for ten minutes. Rotate and bake another 15 minutes until a tooth pick inserted in the middle of each comes out clean. Cool for at least an hour before frosting.

Cream Cheese Frosting

16 oz low fat cream cheese (room temperature)

1 cup confectioner's sugar

2 tbsp orange juice

1 tsp vanilla extract

Whisk all ingredients until light and fluffy.

Super Bowl Giveaway

2010-01-30T21:11:00.004-06:00

I have some exciting news! Beginning this month, I Can't Believe It's Not Butter will be offering all sorts of giveaways to Healthy and Gourmet readers as part of their Reach Right initiative - an effort to help you make healthy choices this new year.

This month's promotion is a Super Bowl party gift set consisting of:

- Tasty appetizer and dessert recipes

- A serving dish for your Super Bowl spread

- $35 gift card to purchase the ingredients for your spread

All you have to do for a chance to win is post a relevant comment on any one of this month's posts or upcoming posts until Tuesday February 2nd at 4 pm. A winner will be chosen randomly. The winner will then be contacted for mailing information; the gift set will be mailed directly from I Can't Believe It's Not Butter.

Good luck!

*Healthy and Gourmet is independent of I Can't Believe It's Not Butter and has not received any compensation for this giveaway.

What's wrong with sardines?

2010-01-19T08:04:00.005-06:00

At the beginning of the year, it seemed that all anyone in the blogosphere could talk about was Alton Brown and how much weight he has lost. On a recent episode of Good Eats, he addressed the issue and spoke about how he accomplished losing fifty pounds. Whether or not you believe that he was overweight before or that he is too skinny now is a matter of opinion. I, for one, applaud him for taking his health into his own hands. Eating healthy is difficult, especially in a world of quick, cheap, sugary, and addictive foods. When I first came to this country seven years ago, food was my playground. Nothing was off limits. Everything that was advertised on cable television back then but was unavailable in that part of the world was now all I could eat. Or all that I wanted to eat. Taking control of what we eat is a herculean task in this country, and instead of being critical I think we should admire AB's discipline and resolve to become healthier.

AB highlighted three foods he incorporated into his diet in order to lose weight. Smoothies, sardine-avocado sandwiches , and almonds. Of the three, the idea of eating sardine sandwiches was most repugnant as evidenced by hundreds of comments on food websites and blogs.

Sardines are a greats source of omega-3 fatty acids which some studies have shown improve cardiovascular health. They are also high in vitamins D and B12, calcium, and protein. And since they are a small fish, they are low in mercury. (Remember, while most fish contain some level of methyl-mercury- the dangerous by-product of mercury in the environment- large fish such as tuna, swordfish and shark, contain higher levels of this toxin.)

In spite of all these benefits, some people just can't get past the overwhelming fishy taste and smell. Me, I enjoy the stuff but it's probably because I grew up eating it. And even before AB combined it with avocado on his show, such sandwiches were common in my kitchen; the smooth, subtle avocado flavor perfectly counters that distinctive sardine taste. I like to add some other vegetables to the mix though, like fresh tomatoes or bell peppers in the summer.

AB's recipe for Sherried Sardine Toast is here, and the photo above is my simple combination of sardines in olive oil, sliced avocados and red pepper flakes on sliced whole wheat baguette. But if the benefits of eating sardines still aren't enough to get you to try the stuff, that's easy to understand. I feel the same way about sauerkraut and jello.

Kiwi and Green Grape Salad

2010-01-10T18:40:00.001-06:00

More often than not, fruit salads can easily deviate from salad classification to the dessert category: sweet fruit plus sweet dressing equal a sweet dish. Of course many people like it this way, myself included , but sometimes I like starkly contrasting flavors in my fruit salad. Here, salt and garlic add a different dimension to a combination of kiwis and green seedless grapes. What do you think?

Kiwi and Grape Salad

Serves 4

4 ripe kiwis

2 cups green seedless grapes

1/4 cup agave nectar/honey

1/4 tsp sea salt

1/2 tsp grated garlic (one small garlic clove)

1. Peel the kiwis and cut into slices. Cut the grapes into halves. Add both sets of fruit to a large bowl.

2. Warm the agave/honey on the stove top or in the microwave to lossen it up, making it smooth and runny. Whisk in the salt and garlic, and pour over the fresh fruit. Combine.

Oven-Fried Plantains

2010-01-02T08:22:00.003-06:00

We spent the holidays in New York; the last time we were there was more than a year ago. I am always amazed that even in below-freezing weather there seems to be the same number of people on the streets as during warm, balmy summer days. The same number of people on Time Square, the same number of street-food vendors, the same number of people patronizing those vendors, the same number of people in the subways, in theaters, shopping. This is one of the things that defines a visit to the city for me: the hustle and bustle of the masses, each person with their own agenda, each a part of the rhythm of the city. That, and all the good food!

New York is definitely a food lover's paradise, with its seemingly endless number of restaurants, fruit stands and street vendors. And I always make sure to get my fill of Trinidadian food. (Queens, New York has the largest population of Trinidadians outside of the Caribbean, and therefore a sizable selection of such restaurants.) Besides the cooked stuff, I also like to take a few vegetables back home. This time: bhodi (a type of long string beans,) cassava (yucca,) and plantains.

Plantains are one of my all time favorite foods. I grew up eating it a lot of it. Usually, it was boiled and served as a base for meats and vegetables, or fried and eaten with roti (Indian flatbread.) The fried version is my favorite- not hard to imagine since everything fried seems to taste so damn good. It's not very common that you see plantains in Minneapolis grocery stores - no surprise there either - although I have found it on occasion. And I know of only one restaurant that has it on the menu: Victor's 1959 Cafe, a Cuban restaurant. Tostones is their fried green plantains but what I would specifically make a reservation for their platanos maduros - fried sweet plantains. Crispy on the edges and soft, chewy, and sweet on the inside. I'll have two orders, please.

Three days after we returned home, I set out trying to find a way to fry my plantains. Only, I didn't want to fry them; plantains are starchy so they can absorb a good amount of oil, a fact a wanted to get around. The obvious choice was to cook them in the oven. To be honest, I half expected that they would turn out rubbery and dried out. But it worked! I got almost the same results: crispy around the edges, and totally cooked through in the center. Not only does this method require less oil, it takes less time. Here's what I did, using four (4) ripe plantains:

1. Set oven to 450 degrees F. Peel and discard the plantain skin.

2. Cut each plantain in three equal pieces, cross-sectionally, then cut each cross-section into three equal slices, length-wise.

3. Lightly brush with vegetable oil* on each side, place evenly spaced on a baking sheet, and bake in a 450 degree F oven for 6 to 8 minutes on each side.

* Three tablespoons of oil was more than enough for four average size plantains.

Happy New Year!

Garlic Pork

2009-12-27T09:35:00.004-06:00

To be in Trinidad during the holidays is to experience the ultimate fusion of cultures. What started as a predominantly Spanish tradition has now morphed into an amalgam of influences left by the many nationalities that once governed or settled on the islands. And nowhere is it this more evident than in the food. (To my great delight.) There are over fifteen dishes that are specific to the season. The British left their sponge and fruit cakes, the Spanish left their pastelles (similar to arepas), the Africans introduced their paime (a sweetened disk of cornmeal, raisins, and coconut steamed in banana leaves), the Portuguese their garlic pork, just to name some of the more popular ones.

Trinidadians take the holiday season very seriously. We even have our own version of holiday music. Like celebrating christmas itself, this music originated with the Spanish. Called parang, it began as Spanish versions of carols. Today, parang music has diverged into soca parang and chutney parang, the former referring to holiday music with a soca /calypso rhythm and while the latter is the same only with an Indian rhythm. My paternal grandfather was a traditional parandero (parang singer.) And he was good too, having been part of a parang group during his time - the sixties and seventies. When I was growing up in rural Trinidad, these groups would go from house to house in the neighborhood in the same way carolers do here in the United States. The only difference was that they were invited in for food.

Like everywhere else in the world, it is a time for family and freinds. But unlike other places, it is taken to an extreme. Family can show up for days after December 25th, all the way into the first and second weeks of the new year, sometimes unannounced. So it is very important to have food ready. And lots of it. Of the foods mentioned above, fruit cakes and garlic pork can be made in advance, so many home cooks start preparations weeks, even months, before. But spoilage is not a serious issue: our fruit cakes are soaked in so much alcohol that not even the hardiest bacteria could survive. And garlic pork, once properly sealed in airtight containers, can be refrigerated for up to two weeks. (I usually don't go past four days, however.)

While Christmas is over with in the US, the Trinidadian girl in me still feels like celebrating...with food. Here is my version of garlic pork.

Garlic Pork

Serves 4 to 6

2 lbs boneless pork, cut into cubes

2 heads garlic, grated

2 tbsp red pepper flakes

4 sprigs fresh thyme

1 bay leaf

4 cups white wine vinegar

1/4 cup chopped cilantro (optional)

1. Combine all of the ingredients and place in an airtight container in the refrigerator for at least two days. Maximum four days.

2. When ready to cook, remove the meat from the marinade. Add to a large stock pot with just enough water to cover, and boil until the meat is cooked through about 10 minutes. Drain.

3. Add a couple tablespoons of vegetable oil to a hot skillet and cook the pork in batches until golden brown on all sides. * Sprinkle with cilantro and serve warm with chutney or in whole wheat rolls.

*Alternatively, the boiled pork can be cooked in the oven at 400 degrees F, for fifteen to twenty minutes until browned. (I prefer the skillet version, though.)

Date and Cheese Tarts

2009-12-14T08:53:00.005-06:00

"You're not going to put that on the blog, are you?" asked my husband as he sat down for dinner about a week ago. He was referring to the squares of flaky puff pastry, pasted with cream cheese and topped with sweet, fresh dates, almonds and sea salt that I had just prepared and was serving with a healthy heaping of baby lettuce. The same pastry tarts I so hurriedly prepared even after a day skiing at Afton Alps. My first ski lesson, I fell twice, my shins hurt from the pressure against the ski boots; in fact, my entire body hurt. (Skiing is a full body work out. ) And after being stuck in bumper to bumper traffic, caused by the first snow storm of the season, for two hours, when all I wanted was to get home and crawl into bed, I still decided to make dinner.

"What do you mean? Is it not good? Well, I like it and, yes, I am planning on posting it. " This really was not the conversation I wanted to have now.

"I like it too! But I'm not sure that everyone would consider puff pastry healthy. As far as I know, it's made with a lot of butter."

He was right. More than fifty percent of the calories in puff pastry is in the form of fat. Your arteries cringe at the thought, don't they? This is why I have avoided baking with it for a long time, opting instead to make my tart and pie crusts from scratch - so that I can control how much butter goes into them.

But on this day, I had purposefully planned to make pastry tarts for dinner, knowing that we would have spent hours skiing. Although I had not skiied before, everything I heard and read about it prepared me for the workout it was supposed to be. Even for a beginner. Back home that evening, it seemed that my body was just too heavy for me. It wasn't that any particular muscle hurt but the general feeling for being completely exhausted. I couldn't think of a better time to have a rich and buttery dinner: after a vigorous workout. (I deserved it dammit!)

I found these pre- cut, single serving squares of dough on my last grocery trip. Not only are they conveniently packaged and separated with wax paper, it also is a good way to use just the right amount. No more thawing the entire roll just to get enough for one tart then refrezzing the rest, or being inadvertently forced to use up the roll. And if you're counting calories, each square is two hundred and twenty. Maybe I'll make this meal a post-ski tradition.

Date and Cheese Tarts with Almonds

Makes 4 servings

4 squares puff pastry dough (5x5 inches)

1 cup mejdool dates

1/4 cup fat free cream cheese

1/4 cup grated parmesan

salt and pepper

slivered almonds (optional)

1. Set the oven to 400 degrees F.

2. Cut the dates in half, discard their seeds, and flatten slightly with your fingers.

3. Place the puff pastry squares on a baking sheet, spacing them evenly. Spread an equal amount of the cream cheese unto each square, top with parmesan and dates, followed by salt and pepper, and the almonds, if using.

3. Bakes for 15 to 20 minutes until the tarts have puffed up and are golden brown.

Homemade Hummus - a low fat recipe

2009-12-01T08:41:00.031-06:00

Talk about easy. Making hummus can be summarized in three quick steps: 1) add ingredients to food processor, 2) puree, and 3) eat. But leave it to me to complicate things a little. I thought I'd at least try and lighten up this Middle Eastern staple. Which is not to say that I have anything against the traditional ingredients used in original recipes. The distinctive flavors of chick peas with creamy tahini and fresh parsley, served with warm pieces of pita bread, solicits day dreams of antiquated seaside villages, and brilliant, blue Mediterranean waters, permeated by the actual aromas of sesame, olive oil, and lemons.

Since my goal was to reduce calories, the first ingredient I manipulated was tahini. Tahini is simply toasted sesame seeds which have been ground into a paste. Sesame seeds are also used to make sesame oil so it follows that tahini would contain a good amount of fat. I decided to substitute it for greek yogurt. Low fat greek yogurt, in particular, because it contains just enough fat to lend a creamy texture to the dip but, at the same time, is not as high in calories as tahini. (One hundred and twenty calories per cup of low fat yogurt compared to eighty eight per tablespoon of tahini.)

Next came the lemon juice. I discovered Moroccan preserved lemons last spring and have been using it in most of my seafood dishes and stews, so I always keep some in my refrigerator. The preserving solution also comes in handy but not in a calorie-specific way. It simply imparts a strong, tangy flavor and can be used in most savory dishes that call for fresh lemon juice. But where can one find Moroccan preserved lemons, besides Morocco? They are not as elusive as the name might suggest. I know that Whole Foods carries it as do many imported food stores. But if you can't find them at all, go ahead and use the juice of fresh lemons - the fact that your hummus is fresh and homemade will eclipse any minor ingredient substitution.

Homemade Hummus

Makes approximately 2 cups

1 can chick peas

2 garlic cloves

1/4 plain greek yogurt*

2 tbsp preserved lemon juice **

1/4 cup chopped parsley

2 tbsp olive oil

1. Drain the chick peas from the can and add to a pot with just enough water to cover them. Boil for ten minutes. Drain and add to food processor with the garlic, yogurt, and lemon juice. Puree until smooth.

2. Fold in the parsley, and transfer to a serving bowl. Just before serving, drizzle with the olive oil and garnish with pickled peppers (optional.) Serve with pieces of pita bread or whole grain crackers.

* Here I used low fat greek yogurt for a lower calorie hummus but for the traditional version, simply use the same amount of tahini instead.

** If you can't find preserved lemon juice, use the juice of fresh lemons.

Healthy and Gourmet

Lemon Quinoa Salad with Currants

Roasted Eggplant with Feta

Ponche de Creme - a recipe for Trinidad egg nog.

Kohlrabi and Apple Salad with Creamy Mustard Dressing

Pumpkin Risotto with Caramelized Pumpkin

Poached Pears in Port Reduction

Caramelized Pumpkin with Maple Sugar and Ginger

Toasted-Almond Rice

Sauteed Apples with Star Anise and Cinnamon

Sweet Corn Quesadillas

Brown Rice Risotto with Cremini Mushrooms

White Chocolate Mint Mousse

Crispy Squid with Fresh Culantro (Shado Beni) Dressing

Mojito

Low Fat Lime Cheesecake with Fresh Strawberries

Jalapeno Burgers

Citrus Sangria

Grilled Tamarind Chicken with Pineapple Salsa

Herb Gardening Tips from Bonnie Dehn

Asparagus Tart

Spring Lettuce Salad with Warm Bacon Vinaigrette

Cranberry Almond Hot Cross Buns

Raspberry Sauce

Chicken and Artichoke Flatbread With Balsamic Reduction

Rum and Raisin Bread Pudding with Rum Sauce

Cornmeal-Crusted Tilapia in Coconut Curry Sauce

Spicy Tomato Soup

Chocolate Cupcakes with Cream Cheese Frosting

Time For A New Giveaway *CLOSED*

Cheddar-Broccoli Biscuits

Chicken Meatloaf

Happy New Year!

Sugar Cookies with Pecans and Candied Ginger

Patelles: A Trinidad Christmas Recipe

Thanksgiving Recipes

Thanksgiving Giveaway *CLOSED*

How to Stuff a Pumpkin

Green Pea Soup (served with Crab Cake)

Mini Apple Fritters

Trinidad Style Corn Soup

Photos from Minneapolis Farmers Market Cooking Show

Raspberry Trifle

Salmon and Sweet Potato Cakes Recipe for Minneapolis Farmers Market

Pound Cake French Toast

Blueberry Swirl Pound Cake

Honey Mustard Chicken and Pineapple Kebabs

Chicken and Shrimp Paella

Turkey Burgers with Parsley and Fontina. Happy 4th!

Fresh Strawberry Tart with Port Glaze

Zucchini and Chocolate Chip Muffins (& Minneapolis Farmers Market Recommendations)

Dinner with Michael LaDuke & New Foodie Friends

Lemon Parmesan Crusted Tilapia Fillets

And we have a winner....

New Giveaway

Low Fat Vanilla Pudding with Fresh Blueberries

Two Weeks in New Zealand

Chicken and Scallion Stir Fry

Crustless Quiche with Shallots and Scallions

Lamb Dumplings with Tomato Sauce

Lettuce Wraps with Sriracha-Honey Beef

A Bitters Issue

Giveaway winner

Double Chocolate Chunk Cookies made with Spelt Flour. Say what?

A Giveaway!

Farmers Market Rack of Lamb with Honey Mustard

Stuffed Dates

Simple Prosciutto Wrapped Asparagus

Chicken Florentine with Sun-dried Tomatoes

Whole Wheat Pasta with Sweet Peppers and Goat Cheese

Fig and Pomegranate Fruit Cake

Chicken A L'Orange (made with Florida Minneola Tangerines)

Super Bowl Giveaway Winner

Red Velvet Cupcakes

Super Bowl Giveaway

What's wrong with sardines?

Kiwi and Green Grape Salad

Oven-Fried Plantains

Garlic Pork

Date and Cheese Tarts

Time For A New Giveaway CLOSED

Thanksgiving Giveaway CLOSED