Saturday, August 30, 2014
An Experiment - Preserved Meyer Lemons
Until this morning, I had never attempted to preserve my own lemons. Despite the fact that I love their taste whenever I have them in Moroccan cuisine. So when I looked at the dozens of Meyer Lemons drooping off the tree in our yard, I thought it was high time to try my hand at preserving them.
I used Mark Bittman's recipe from his How to Cook Everything book. I've found this book to be extremely handy, especially for basic recipes. The thing I like best about it, is that he gives you so many ideas for variations. I highly recommend the book. I'm also curious to pick up his other book, How to Cook Everything Vegetarian, as I'm always looking for new ways to dress up veggies around here.
While these cure on my counter and in the fridge for the next few weeks, I'll be looking for recipes to try them out in. I've got a roasted chickpea salad with harissa and arugula on the list, a chicken and olive dish, and a preserved lemon vinaigrette I found on NPR.
So, if you find yourself faced with a couple pounds of lemons, here is what Mark Bittman suggests you do. It was so easy, took about 20 minutes total. I'll report back on how they turn out.
Preserved Lemons
Mark Bittman - How to Cook Everything
3lbs lemons, preferably unwaxed, quartered lengthwise (I used Meyer Lemons)
3/4 cups kosher salt (I used a little bit more than this -- probably more like a cup)
Half 3-inch cinnamon stick
2-3 cloves
1 star anise
2-3 black peppercorns
2 cardamom pods
1 bay leaf
Fill a clean quart-sized jar with a tight fitting lid with boiling water and soak its lid in boiling water too. Let the water sit while you cut the lemons, then dump the water out.
Sprinkle a 1/4 inch deep layer of salt across the bottom of the jar. Nestle a layer of quartered lemons into the bottom of the jar, sprinkle liberally with salt, then repeat, adding the spices and bay leaf as you go. Stop when the jar is about three-quarters full and squeeze the remaining lemons into the jar -- seed and all -- so that the fruit is completely submerged in the lemon juice and salt brine. (If you don't have enough lemons on hand, top lemons off with freshly squeezed juice no later than the following day.)
Set the jar on the counter and vigorously shake it once a day for 7-10 days -- during this time it will start to bubble a little and the dried spices will swell back to their original size.
Put the jar in the refrigerator and let the lemons continue to cure for another week before using. The lemons will keep for at least 2 months in the refrigerator.
When they have cured, unscrew the lid. After a moment, they should smell sweet and citrusy -- an ammonia smell means they've gone wrong somewhere along the line.
To use in stews, blanch the quartered lemons in unsalted boiling water for 10 seconds, just long enough to leach out a little of the salt. For salads or quick-cooked dishes, scrape the flesh away from the peel, discard the flesh, and blanch the peel in unsalted boiling water as above.
Friday, August 15, 2014
Green Peach Salad with Red Chilies, Basil, Mint and Lime
There's no time like summer for cooking. Or rather, for not cooking, since summer produce is best served by throwing things together raw with very little preparation. Those are the best kinds of recipes. This is one that I've made the last couple of years now. It's a Melissa Clark recipe that I've tweaked only slightly with the addition of mint and red chili. I like the pair it with seared pork chops that I can finish up in the oven or even on the grill. The combination of pork and fruit is a common one that can be used all year round -- but this is a spicy variation on that theme.
Green Peach Salad with Red Chilies, Basil, Mint and Lime
Adapted from Melissa Clark's Cook This Now
1/2 tsp lime zest
2 tsp fresh lime juice
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
4 tsp extra-virgin olive oil
1 pound green peaches (2 large or 4 small) pitted and thinly sliced (this is a great use for a mandolin slicer if you have one)
1 tbsp chopped red chili (I used a red thai chili)
2 1/2 tbsp thinly sliced basil leaves
1 tbsp thinly sliced mint leaves
In a bowl, whisk together lime zest, juice, salt and pepper. Whisk in the oil. Add peaches, chili, basil and mint, and toss to combine.
Thursday, November 29, 2012
20 Great Holiday Gift Ideas for Everyone on Your List
4. DODO Case for an iPad - $60+ at JCrew - We all have a tech geek in our life that we love, but I find that they can sometimes be difficult to shop for. They often buy themselves everything they want. This case is a great find. They're protective, functional and attractive. They even have a hole in the case for the camera, so you don't have to take your iPad out of the case to take a picture. JCrew currently has a large selection of these on sale in quite a few colors.
6. Elderflower Cordial - $15 at Terrain - Have you ever had St. Germain? It's a liquor made of elderflower blossoms, sometimes used in cocktails, often cocktails with gin. It's divine. For a non-alcoholic version, there's Elderflower cordial, which is terrific when you add just a little bit to sparking water. So good, and such a beautiful bottle. It's a great addition to a home bar set.
7. Herringbone Necklace from Bario-Neal - $108 - How gorgeous is this Herringbone necklace? It made my jaw practically drop when I saw it. Don't you think it would make a spectacular gift for some lovely lady in your life? Hint, hint.
http://bario-neal.com/bn/collections/boutique-jewelry/io-collection/herringbone-necklace.html
8. Star Wars Poster - $40 on Etsy - We all have a Star Wars lover in our life. In fact, I've got about 8 of them just in my family alone. This Star Wars inspired alphabet poster is so clever. I think it would look great in my college nephew's new house.
http://www.etsy.com/listing/107621409/alphabet-star-wars-inspired-poster?ref=sr_gallery_6&ga_search_query=star+wars&ga_view_type=gallery&ga_ship_to=US&ga_original_query=2&ga_page=4&ga_search_type=all
9. Custom Print - $21 from Society6 - Have you heard of Society6? It's a website that sells the creations of artists from around the world. I bought my iPhone case from them, and they have a ton of beautiful prints, cases, t-shirts, etc. This is a beautiful print by Cassia Beck. I love how colorful and fun it is. It would look great on the wall!
http://society6.com/product/Mountain-range-2B5_Print
10. Viking Ship Mobile - $52 from Acorn, a Brooklyn Toy Shop - I adore this Viking Ship Mobile from Acorn Toys. It would look so cute in a nursery, or simply hanging in your room. Acorn has a large selection of beautiful mobiles.
http://acorntoyshop.com/productDetail.php?productId=364&productItemId=652&ageGroupId=6
11. Gold Giraffe - $35 from Dwell Studios - Once again, I'm a sucker for shiny but tasteful knick-knacks around the house, and I love this elegant gold giraffe from Dwell. It would make a great bookend, and it would look beautiful on the mantle.
http://www.dwellstudio.com/modern-decor-and-accessories/decorative-accessories/giraffe-gold.html
12. Pop Art Movie Poster - $30 on Etsy - Who wouldn't love a framed copy of their favorite movie poster re-imagined in such an eye-catching way? I love the Ferris Buller poster. The Goonies and Back to the Future are just two more of many that I can see hanging on the wall.
http://www.etsy.com/listing/106201400/movie-poster-modern-pop-artwork-fine-art?ref=exp_listing
13. Ceramic Glow-bowls from Diana Fayt - $95 for a set of 7 on Etsy - I've had my eye on these for years, and if they don't show up under my tree, I just may pull the trigger on my own. I love beautiful ceramic pieces, and these would make an incredible statement.
http://www.etsy.com/listing/58190350/glowbowls-strand-of-7?ref=sr_gallery_1&ga_search_query=glowbowls&ga_view_type=gallery&ga_ship_to=ZZ&ga_min=0&ga_max=0&ga_search_type=all
14. Beer Making Kit - $40+ at Brooklyn Brew Shop - Perhaps you, like me, have an aspiring Brew Master in your life. You might want to check out the kits at Brooklyn Brew shop. For a full self-starting kit, you can easily spend over $200, but to just get someone started, or add to their collection, check out these starter kits. I've got my eye on the Coffee & Donut Stout...
http://brooklynbrewshop.com/beer-making-kits/coffee-and-donut-stout
15. Goodly Whale Bottle Opener - $24 at BHLDN - You'll need something to crack open that freshly brewed bottle of beer. Why not use this adorable whale bottle opener from BHLDN? It's so cute, you'll want to display it even when it's not in use.
http://www.bhldn.com/shop-decor-view-all-decor/goodly-whale-bottle-opener
16. Bud Vase from Heath Ceramics - $25 at Heath - There's nothing that Heath creates that I don't love. I never get tired of their beautiful and functional pieces. I can't get enough of these bud vases, and I think they make a great gift. Currently housing two on my mantel...I love this soft red color.
http://www.heathceramics.com/cook-dine/bud-vase.html
17. Polaroid Z340 Instant Camera - Starts at $249 - Looking to splurge? I can't think of a better gift than this Polaroid instant camera. Nothing beats the instant nature of the polaroid. Truly the gift that just keeps giving.
http://photojojo.com/store/awesomeness/polaroid-z340/
18. Coral Herringbone Throw - $250 from Serena and Lily - If you're still feeling flush, check out this gorgeous throw from Serena and Lily. I can't seem to get enough of the herringbone pattern these days, and this throw looks as cozy as it is beautiful.
http://www.serenaandlily.com/Decor/Decor-Blankets-Throws-Herringbone-Throws-Coral
19. St. Helena Global Salt Trio - $25 from Terrain - I love this trio of fancy salts: Black, Pink and Grey. They come in these lovely weck jars, which can be repurposed once the salts have been used up. A great gift for the chef in your life.
http://www.shopterrain.com/gifts-for-the-chef/st-helena-global-salt-trio/productOptionIDs/bd0459cc-8958-45c4-b120-330bd8a8856a
20. Handmade BBQ Sauce Pack - Homemade, Idea from DesignMom Blog - Check out this great DIY from DesignMom Blog: make your own BBQ pack! This was originally a Father's Day gift idea, but it would make a great holiday gift as well. Just set aside an afternoon to whip up the rub and sauce, and pack it together with a basting brush and maybe a few other things in some cute packaging. Such a great idea.
http://www.designmom.com/2012/06/the-perfect-gift-handmade-bbq-sauce-pack-for-fathers-day/
Whew! You're probably out of money now, but at least you've got some great gifts for everyone on your list!
Sunday, July 22, 2012
Green Goddess
A summer salad and an announcement: first, the announcement. After nearly six years in the same wonderful apartment building in Berkeley, I'm moving to a lovely little bungalow in a, new to me, neighborhood in Oakland.
The Boyfriend is coming with. After a year of living together, we've settled quite nicely, and have been feeling the need to expand. That need is coupled with what is foremost on our mind: getting a dog.
Last weekend we visited several rental properties, and on our last appointment, we found it. An adorable craftsman with a gigantic backyard, a fireplace, newly updated kitchen, dishwasher, washer and dryer, a grill, a deck, and (get this) a dog house in the backyard. We feel like we've hit the jackpot.
And even though I said there was NO WAY we could move in August, as it's a busy month for us, we are indeed moving in in August. Because when you find the perfect place, you take it.
And so, we're off! Movers are hired, purging and cleaning has been tackled, and a pull-out couch/guest bed situation has been decided upon. A good thing, considering we'll have a visitor the weekend after we move in. I expect this will be happening a lot more, now that the air mattress is being put in storage. Did I mention our new place is a two bedroom?!
In between planning for a domestic upgrade, I found some time to hop over to the farmer's market for the first time in awhile. I had a Green Goddess salad dressing recipe from Melissa Clark in mind. Perfect for a hot summer day. In addition to firm zucchinis, plump avocados, and bright green herbs, I got my hands on some peaches and nectarines, fresh squash blossoms, and about 2 pounds of Padron Peppers, which Whit and I can't seem to get enough of lately. I'll grill them up and we'll pop them into our mouths one by one as we tune into the newest episode of Breaking Bad. Accompanied by fried squash blossoms, and this bright and tangy salad. Summer's best!
I've mentioned before how much I adore Melissa Clark's cookbook, "Cook This Now!" It's the best cookbook I've ever owned. I want to make absolutely ever recipe in it. I've gotten through probably 20 of them so far, and they've all been keepers. Her roast chicken makes an appearance in our house at least once every two weeks. This salad is a keeper as well.
Shaved Zucchini and Avocado Salad with Green Goddess Dressing
adapted slightly from Melissa Clark's "Cook This Now"
For the dressing:
1/2 cup packed plus 2 tbsp basil leaves
1/2 cup buttermilk
1/3 cup packed parsley leaves
1/4 cup packed cilantro
3 tbsp olive oil
2 scallions, white and light green parts, sliced
1 anchovy fillet
1 small garlic clove, finely chopped
Freshly squeezed juice from 1/2 lemon
1/4 tsp kosher salt, additional to taste
Freshly ground black pepper to taste
1 medium zucchini
1 avocado, peeled, pitted and cut into chunks
2 tbsp roasted pine nuts
1/4 cup cherry tomatoes, halved
Combine dressing ingredients in a blender and puree until smooth.
Using a mandoline or a very sharp knife, thinly slice the zucchini into rounds. You could also try using a vegetable peeler lengthwise for long, paper thin strips. Combine zucchini with avocado, tomatoes and pine nuts in a bowl. Pour dressing in and lightly coat the salad. You'll have some dressing left over. Serve immediately.
Tuesday, April 10, 2012
Heath Ceramics Spring Line



Monday, March 12, 2012
Kauai Trip - Recommendations of Where to Stay, Eat and Play
Maybe she only has pork that day, maybe she only has beef. Who knows! Who Cares?! You do not come to a place like this for options!!! You eat what you are told and you will like it!!!
My suggestion is that you stop here before you go to Tunnels or Ke'e Beach for your picnic.
Fair enough pricing comparatively (much less expensive than the St. Regis). And a much better wine list than anywhere else on the Island. I highly recommend the garlic shrimp.
I think this place is better than a lot of people seem to be giving it credit for. Honestly, I didn't expect to find a good cheeseburger in Hanalei, so I was impressed.
Our hosts were great, very laid back (as most on the island are) and were happy to provide us with everything we needed/wanted and more. You basically won't need anything but your clothes when you come here, they provide everything else you could think of.
The grounds and pool are lovely, and the house itself is great. We stayed in the Suite, which came with a wonderful king size bed, sitting room with futon couch, a tv fully stocked with cable (including HBO) and there are tons of DVD's that you can borrow.
Both days we stayed, the breakfasts were great, and the hosts were more than willing to offer up suggestions on things to do and see. Much appreciated.
To top it all off, it was more affordable than any of the hotels near by, or in Poipu. We got so much more for our money, and such a unique experience. I'd definitely go back.
East Shore Activities -
To be fair, I didn't have the suggested pineapple teriyaki burger, which apparently is their specialty. I had a basic cheeseburger. As stated: very good.
I'd recommend taking the food to go as the atmosphere leaves a bit to be desired. Why sit next to the highway when some of the best beaches in the world are so close? If you do sit there, be prepared to shield your food from the deranged roosters that you've by now become very familiar with.
Was it great Mexican food? No, but it was better than I expected it to be, and much better than a lot of the highly recommended restaurants we tried, without the insane price tag.
Get yourself a Negro Modelo and order up some tacos. They'll keep you stocked with chips and salsa. Really good service.
That being said: do not attempt this trail if it's been raining or is raining, or else you'll be in for it. One cannot say enough about the mud: it is all encompassing. You will not escape it, and it will ruin anything it touches! The red Kauai dirt/mud on this trail has the consistency of clay, and it's like walking on oil when it's wet. That, combined with steep, boulder covered passages, makes for a very challenging trail. But, you can go as far as you like. The views stay with you from beginning to end. Just be prepared before you attempt. We found this to be true with all the hikes we attempted in Kauai ;) That said, we did have a lot of rain while we were there. But I hear that's true throughout most of the year.
Thursday, February 16, 2012
Had to Share - Oven "Grilled" Steak



Thursday, October 13, 2011
This and That - Thomas Keller's Roast Chicken and Adapted Zuni Salad

The travel portion of the year is basically over for me until Thanksgiving, and after a trip to Louisville, Kentucky to see my Boyfriend's family, we're settling into a fairly domesticated routine. I had never been to Louisville before. I got the grand tour, complete with apple picking at a local orchard, and a visit to Churchill Downs. I came back feeling like fall was in the air, inspired to make some of my favorite warm and comforting dishes.
Monday, September 26, 2011
In Praise of Quinoa - Chickpea & Quinoa Salad
My friend Denise called me out for neglecting this little blog. She's right, I have no excuse! I'm a rather pathetic blogger as of late. And the truth is, I've been returning again and again to old familiar standbys. Fresh tomato sauce over whole wheat pasta, salads with lemony dressings and lots of cucumber, simple roasted vegetables, and lots of help from the Trader Joe's frozen foods aisle.
It's true that things have been fairly busy lately with work. I've added pilates a couple times a week to the schedule, and with the days getting shorter, I feel worn out at the end of it all, and I haven't been inspired to tackle a new dish.
I think I'll start to feel that inspiration again with the turn of the season. More dinners eaten at the dining room table, with candles and music instead of the latest episode of Breaking Bad on the TV (though it will still be watched, so good!) And, a more concentrated effort to eat healthier. Smaller portions and more vegetables and grains. I'm trying to be much better about this, more conscious of what goes into my body, and less mindless eating of the things I don't need, or really even want. I'm sure we could all be better about this, but I think I'm going to need a bit of support and camaraderie in this effort. Any of you have any tips and tricks for healthy eating and meal planning? Maybe if you wouldn't mind sharing some of your favorite healthy recipes, it would inspire me to give them a try. I'd love some suggestions!
We've made a couple of changes so far: we've switched completely to whole-wheat pasta. I thought I'd never get used it it, but after a month, I crave it, and I've hardly missed white flour pasta. Sourdough bread is now a once in awhile treat, and whole-wheat has come to stay. Trying to cut out as much white flour and sugar as possible. I'm still looking for that perfect pizza dough recipe using whole wheat flour. That's tricky, it seems.
So here's a quick salad I threw together yesterday in the midst of an afternoon of errands. Healthy and quick, I just cooked the quinoa and tossed all the ingredients together. It had enough fiber and protein to keep me sated from noon until 6pm. Not bad!
Apologies for the lack of pictures. This was gobbled up before I got a chance.
Chickpea & Quinoa Salad
Serves 8
- 2 cups cooked quinoa, cooled
- 1½ cups cooked chickpeas or canned
- 2 green onions, chopped
- 2 tomatoes, chopped
- 1 cucumber, chopped
- 1/2 cup fresh parsley, finely chopped
- 1/2 cup fresh basil, finely chopped
- 1/4 cup fresh mint, finely chopped
- Baby Spinach (you can chop a couple cups and use it fresh, or use an entire bag by wilting it in a saucepan with a bit of olive oil over low heat)
Dressing
- 2 tbsp Dijon Mustard
- 3 tbsp olive oil
- the juice and zest of 2 lemons
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp honey
Sunday, June 26, 2011
Lists - Black Cod with Miso
Once again, it's been over a month since my last post. My apologies. Unfortunately, I'm not sure that this coming month will be much better, but in exchange for the irregularity of postings, I have lists. Curated lists for such exotic locales as Portland, OR. Headlsburg/Sebastapol Wine Country and Anderson Valley, CA.
I also have an amazing recipe for Black Cod.
So consider this my apology post. And I'll keep the lists coming to make up for my silence here.
First off, Portland.
Let's cover beer and wine, shall we? P-town has booth, in abundance.
If you're in Portland, I highly recommend the following in the beer category:
Hair of the Dog Brewery and Tasting Room - Our favorite of the trip. What a great place. Like hanging out in a very hip and modern garage. The beer was serious, meant to be sipped and drunk slowly, and while I didn't get to try the food, it smelled like it would be more than worth the trip back. I'd make this the first stop, next time around. They seem to be known for their dark beers, one of which is brewed with cherries in old whiskey barrels. We don't have breweries like this in CA. I'll have to come back.
Hopworks Urban Brewery - your basic neighborhood brewery and lunch spot...only with much higher quality beer.
Deschutes - numerous Portlandites might disagree with me on this one, but I like this place. A bit commercial, yes, but they make some of my favorite beers (Green Lakes, anyone?) and the location (heart of the Pearl district) is a good place to people watch.
Portland is a food town. We made our way to some great spots and I could go on and on, but my favorite of the bunch was a food cart: Pyro Pizza. Parked in a parking lot full of other carts; Poutine, Crepes, Waffles and more. The pizza was wood fired and delicious, and cost-wise, a bargain as well. I had the margherita, and the boy had some white sauce with truffle oil concoction. Stellar.
For cocktails, I like Rontoms. Especially since I discovered their excellent patio in the back. It's got a mid-century modern vibe. Always a winner with me.
For wine, out in the Willamette Valley, the following 3 are places I can't wait to get back to (and yes, it's all about the Pinots):
Lemelson Vineyards
Brick House Vineyards
Bethel Heights Vineyard
From Portland, on down to Healdsburg, CA. and surrounding areas. Here are my top 8 wineries in that area:
1. Preston Vineyards & Winery (I'm a sucker for the Barbera, the Madame Preston and the jug wine (only on Sundays))
2. Porter Creek Vineyards ( the old vine Zin is a standout)
3. Unti (all amazing)
4. Radio Coteau (some of the best CA pinots I've ever had)
5. Scherrer (I'm currently head over heels for their rose)
6. Taft Street Winery (started in Berkeley of all places)
7. Wind Gap Winery (it's all about the syrah)
8. Inman (great pinot)
I've mentioned several of these before. You can't go wrong with this list. I feel pretty good about sending you on your merry way with these.
So now you're set to take a trip. Be it a weekend road trip, or a mark your list for a west coast visit kind of trip.
Next post, I promise to cover the Anderson Valley in CA.
Onto the Black Cod.
I take no credit for this one, this is all Mark Bittman. One of his all-time favorite Minimalist recipes: Black Cod with Miso. Black Cod is an incredibly rich and buttery fish. The miso brings it to an unexpected and deceptively elegant place. The lucky person you serve it to would never guess how little actual work is involved. Just let the fish, the miso and the broiler do all the heavy lifting. The only hard part is choosing the wine to go with. I chose the Scherrer Rose.
Black Cod Broiled with Miso
1/2 cup sugar
1 cup miso, preferably dark (I used red miso, which comes as a paste. I found it at Whole Foods.)
1/2 cup mirin, sake or white wine (I used 1/2 mirin and 1/2 white wine)
1 1/2 to 2 pounds black cod fillets (skin may be on or off).
Heat broiler; set rack 3 to 4 inches from heat source. Combine first three ingredients in a small saucepan and, over low heat, bring almost to a boil, stirring occasionally just until blended; mixture will be fairly thin. Turn off heat.
Put fillets in an ovenproof baking dish or skillet, preferably nonstick, and spoon half the sauce on top. Broil until sauce bubbles and begins to brown, then spoon remaining amount over fish. Continue to broil, adjusting heat or rack position if sauce or fish is browning too quickly, until fish is just cooked through. Serve immediately.



















