Sunday, June 28, 2015

when you don't like the wine...

I think opening a bottle of wine and not liking is just a terrible terrible feeling. Even if it was cheap wine - or perhaps you have open wine and can't drink it - for some reason...
This recipe provides a good way to use up a fair amount of white wine that might not be to your drinking taste (yet you don't want to pitch it).
wine poached salmon over vegetable with white wine, butter, basil sauce
2 (or double ingredients for 4 people) salmon fillets
3 ears of corn, shucked and cut off the cob
2 zucchini, shredded & drained with salt
2-3 cups white wine (about half a bottle)
assorted fresh herbs (sprig of rosemary, lemon thyme & lemon balm)
1/4 cup fresh basil, chopped
S&P to taste
3 shallots
5 tablespoons butter
In a large saute pan, heat a little EVOO and saute 2 chopped shallots until soft. Add zucchini - stirring so it does not brown. Cook for about 10 minutes until soft, remove to serving bowls. In a separate sauté pan, heat 2 cups of wine and 1 cup water together. Add the assorted fresh herbs and one shallot, halved, bring to a light simmer. In the same pan you used for the zucchini, add about one tablespoon EVOO and 2 tablespoons butter. When hot, add corn kernels - sauté. Pour in about 1/3 cup water and cover corn for 5-6 minutes. At this time, season the salmon and place in simmering poaching wine mixture. Fish will take about 8 minutes, flip after 4 minutes.
When corn is done, remove from heat. Remove poached fish to a paper towel and discard poaching liquid. In fish pan, heat remaining cup or so of wine and 3-4 tablespoons butter - whisk together and season with S&P. Remove from heat and stir in chopped basil. Assemble bowls with zucchini, corn, fish, butter sauce and top with cherry tomatoes for color.

Thursday, June 11, 2015

i like my peaches spicy

Spicy Peach Chutney (adapted from Whole Foods)
2 Anaheim chiles or other mild chiles, seeded and diced
2 teaspoons cider vinegar
2 teaspoons white wine vinegar, or another 2 teaspoons cider vinegar
1 ½ pounds ripe apricots or peaches, diced (I peeled the peaches first)
1/3 cup raisins
3 cinnamon sticks
¼ teaspoon fine sea salt
1/8 teaspoon ground cloves
1/2 teaspoon crush red pepper flakes (optional)
Combine chiles and vinegars in a small saucepan and bring just to a boil over medium-high heat. Set aside. Combine apricots, raisins, cinnamon sticks, salt and 3 tablespoons water in a medium saucepan. Set over medium heat and cook, stirring frequently, until the mixture begins to boil. Cover, reduce the heat to low and cook until fruit is softened and a thick sauce forms, about 15 minutes. Uncover and stir in vinegar mixture and cloves. Cook, stirring, until hot throughout, about 2 minutes. Remove from the heat and cool to room temperature. Discard cinnamon sticks. Use immediately or refrigerate for up to 1 week. We had our chutney over balsamic tofu, spinach & barley.

Monday, June 8, 2015


Remember when we had that roasted beet, goat cheese & egg sandwich? Well the beet greens looked so green and lovely that I couldn't throw them out. I foodcycled the greens into two tasty dishes.
braised coconut greens & chickpeas over quinoa
2 teaspoons EVOO
1 small yellow onion
4 large cloves garlic, peeled and minced
1 pint cherrie tomatoes, quartered
1 large lime, zested and juiced (about 2 tablespoons juice)
1 dried hot red pepper or dash of red pepper flakes
1 (15-ounce) can chickpeas, drained and rinsed
1 pound beet greens, roughly chopped
1 (14-ounce) can coconut milk
1 teaspoon salt, or to taste
1 teaspoon ground ginger
Heat the oil in a Dutch oven or heavy pot over medium-high heat. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown. Add the garlic, lime zest, and red pepper, if using. Cook for 3 minutes, stirring frequently. Add the chickpeas and cook over high heat for a few minutes, or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture. Add tomatoes and saute until soft. Toss in the greens, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful. When all the greens have been added, pour in the coconut milk, salt, ground ginger, and lime juice. Bring to a simmer, then turn down the heat and cook for 10 minutes, or until the chickpeas are warmed through. Taste and add more salt and lime juice, if necessary. Serve over warm quinoa.
wilted balsalmic honey green crostini
1 whole wheat baguette, sliced
4 ounces goat cheese, softened
1 pound (or less) greens (beet, spinach, collard)
pint cherry tomatoes, halved
2 tablespoons balsalmic vinegar
1/2 teaspoon red chili flakes
teaspoon honey
Sauté the greens in a large pan until just beginning to wilt - mix in vinegar, remove from heat. Toast the baguette slices. Mix the honey, chili flakes and goat cheese - assemble on each crostini, goat cheese mixture, cherry tomatoes, greens. Drizzle any leftover vinegar over the crostini - devour while warm.