Monthly Archives: May 2014

Mango Jicama Guacamole

Mango jicama guacamole

Let the Sunset fantasy begin.

We’re past Memorial Day, so you can all bust out the linen togs and start working on your guacamole recipes. You know how it rolls from here on out: Casual parties start to happen. You want to bring something that you know will be appreciated and eaten, that is homemade but not terribly taxing and that can probably be pulled off without a recipe. As long as you can lay your hands on ripe avocados you simply can’t go wrong with a good guacamole.

And you can go really right with this guacamole, because it has jicama AND mangoes, both of which (along with avocados) make me fantasize that I am actually in a Sunset magazine photo shoot. You’ve got crisp, sweet and creamy mixed in with spicy, tangy and juicy. And then you add cilantro, which makes everyone but my sister happy. And since it’s almost her birthday we can all just go ahead and substitute fresh mint for the cilantro if we want. Because it’s guacamole…and the first rule of guacamole is to improvise at will! No adobo? No problemo! Just sprinkle in some chile powder. It’ll all work out, even without a drop of tequila.

To show bicoastal reverence of a good guacamole, this recipe comes from Meracadito Cantina in Manhattan via Food and Wine, and with many thanks to our friendly local Hannaford’s where jicama is a totally reasonable $1.99/lb and where they double your refund if it turns out to be no bueno (see note below).

Ingredients

3 Hass avocados, cut into 1/2-inch dice
1 medium plum tomato, seeded and cut into 1/4-inch dice
1/2 small onion, cut into 1/4-inch dice
3/4 cup finely diced ripe mango
1/2 cup finely diced peeled jicama
3 Tbsp finely chopped cilantro
1 medium chipotle in adobo, minced (1 tablespoon)
1 small jalapeño, seeded and minced
2 Tbsp fresh lemon juice
Kosher salt
Tortilla chips, for serving

Method

In a large bowl, gently stir the avocados with the tomato, onion, mango, jicama, cilantro, chipotle, jalapeño and lemon juice until well mixed but still slightly chunky. Season with salt and serve with tortilla chips. Olé!

Note: Whereas in California the jicama roots make a quick jaunt from Mexico, they travel much further to get to our stores in New England. You most often find them heavily waxed…Brazilian super model before the SI swimsuit shoot waxed. We’re talking a thick coat that can prevent you from seeing the jicama’s true self.  Look for jicama with no soft spots and no oozing juices (never an excellent sign of health on anything). It should be firm, crisp and mild tasting when peeled. You won’t need it all for this recipe so slice up the rest, add some lime juice and store it in the fridge for snacks… or the next party. 

Shaved Asparagus Salad

Beautiful asparagus ribbons

Beautiful asparagus ribbons

This post is in honor of my dad who taught me everything I know about gardening…

I have been diligently working on growing an asparagus patch for 4 years now. I felt almost self-actualized the other night when I picked enough asparagus from my patch without a supplemental bunch from the grocery store. It was blissful to see all those stalks coming out of the ground in my very own patch. Alas, the ability to pick a whole meal’s worth was short lived, but it was great while it lasted and the asparagus just keeps coming so it’s all good. 

What to do with this treasured vegetable?  I searched websites and cookbooks and talked to friends about their favorite asparagus recipes in order to come up with something interesting. Then I stumbled upon this shaved asparagus salad recipe from a blog called The First Mess.  At first I thought, what a shame to shave all those beautiful asparagus spears. Then I thought, what the heck, let’s give it a try. And oh, was it worth it.  The shaved asparagus spear is such a great way to enjoy this treasured spring vegetable, and it’s always fun to try something new.  As an aside, the shaving technique had a bit of a steep learning curve, but after a few spears-gone-bad, I had it down (NOTE: the key to shaving asparagus is to lay the asparagus flat on the cutting board while you shave, and not try to hold it in the air and peel it like a carrot).

So, here it is, in all it’s spring glory…a modified version of the shaved asparagus salad recipe found at The First Mess.

Ingredients

Dressing
1 small clove garlic, minced
1 inch fresh ginger, peeled and minced
Zest and juice of 1 lime
2 tsp chili paste
1 Tbsp Agave nectar (or honey)
1 Tbsp rice vinegar (if seasoned skip salt below)
Salt and pepper to taste
1 tsp toasted sesame oil
2 Tbsp grapeseed or canola oil

Salad
1 bunch asparagus, ends trimmed and stalks peeled to ribbon size
1/2 red pepper, cut into very thin strips (First Mess used cabbage)
1/2 cup fresh cilantro, chopped (First Mess used mint)
1 scallion, thinly sliced
1/4 cup toasted pine nuts (First Mess used peanuts)

Method

To make the dressing, combine the garlic, ginger, lime zest, lime juice, chili paste, agave nectar, vinegar, salt (if using) and pepper in a jar with a tight fitting lid.   Stir to mix well, then add the sesame and grapeseed (or canola oil). Put lid on jar and shake vigorously to combine. Set aside.

Combine shaved asparagus, red pepper, cilantro, and scallions in a bowl. Pour dressing on salad and combine. Garnish with pine nuts.

Bring It!

When bringing this salad to your favorite party or event, keep nuts and dressing separated until right before serving. The asparagus can start to turn brown and get soggy if you dress too early. 

 

Asparagus Panzanella

Spring fever in Doug and Kelley's asparagus patch.

Spring fever in Doug and Kelley’s asparagus patch. Arm yourself with a sharp knife and a healthy appetite.

As we come up on the one year anniversary of Bring It! we’re shaking it up a little (just a little, I promise) with the Ingredient of the Month. We pick something seasonal and feature it in a few posts that month. It’s not rocket science, but it’s progress. May’s ingredient is asparagus. We’re already getting to the end of the month but the tenacious winter kept those spears in hiding for quite some time. Now they’re out and those lucky enough (and smart enough) to have their own asparagus patch quite literally have their hands full.

Doug and Kelley Lewis are among the lucky/smart ones. Doug affirms that asparagus is indeed hard to start/plant, “but after two years of waiting for the roots to properly build, the harvests every spring are awesome. We got over 100 stalks just today!!!” Their typical spring dinner is grilled asparagus (preferably a bit scorched and black) with rice and cut veggies or grilled sweet potatoes as sides. Preferred cooking method is to lightly oil the spears with olive oil and a sprinkling of salt and throw them naked on the grill. “Steaming is easy, fast and inside,” says Doug. “Just sprinkle with a bit of salt and/or a squeeze of lemon. And they are yummy in scrambled eggs.”

Too much asparagus is a good problem to have, especially when you know about Asparagus Panzanella. Panzanella is one of those genius dishes that almost makes you feels like you’re cheating by calling it a meal—like eating cereal for dinner but way better. It’s basically a salad of toasted bread and whatever combination of fresh herbs and vegetables makes you happy. Pharrell Williams dancing-in-the-kitchen happy.

Naked Guns—pure, clean asparagus ready to grill.

Naked Guns—pure, clean asparagus ready to grill.

The Holy Grail of Panzanella’s is Ina Garten’s classic, so I used her method for toasting up the bread. Whereas hers uses cucumbers, tomatoes and basil, this one uses asparagus,  ricotta salata and spicy greens. You can go peas, mint and parm, or cilantro, corn and avocados. You get the picture.  

Taste-wise ricotta salata is sort of a mild feta with good structural integrity. Look at this as a way not only to eat bread for dinner but also to use whatever fresh stuff you have on hand. You can boil, roast or grill the asparagus.

Asparagus Panzanella

Adapted from Food and Wine

Ingredients

Asparagus Panzanella

The Food and Wine version of this feast. Let’s just double the bread shall we? Now we’re talking!

4 large eggs
2 pounds fat asparagus, peeled (if using thinner asparagus just trim or snap off the tough ends)
3 Tbsp good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 tsp kosher salt
2 cups packed young mustard greens or chicory (or arugula)
1/2 small red onion, thinly sliced
1/4 lb ricotta salata, thinly sliced or crumbled
1 watermelon radish or 2 large red radishes, very thinly sliced

For the Vinaigrette

1 Garlic clove (minced)
1 tsp Dijon Mustard
3 Tbsp Sherry Vinegar
1/2 cup Olive Oil
Salt and Pepper to taste

Method

Put the eggs in a saucepan of water and bring to a simmer over moderately high heat. Simmer for 6 minutes. Drain the saucepan and fill it with cold water. Crack the eggs all over and let stand in the water for 1 minute. Peel and thickly slice the eggs; the yolks will be barely cooked but not runny.

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed. (Bread cubes can be toasted earlier in the day and left a room temp, and covered for God’s sake so nobody scarfs them down.)

Bring a medium saucepan of salted water to a boil; prepare an ice bath. Cook asparagus until bright green and just tender, 2 to 3 minutes. Transfer immediately to ice bath. Drain; place on a clean kitchen towel. (alternatively toss asparagus in olive oil and grill or roast). Cut stalks into fork-friendly pieces.

In a small bowl, whisk all vinaigrette ingredients together.
In a large bowl, toss the asparagus, toasted bread, greens, onion and cheese. Drizzle with the dressing, toss, taste, and adjust to desired dressy-ness. Let sit a few minutes for bread to absorb dressing. Garnish with the eggs and radish and serve.

Bring It!

This is a genius option to bring to a friend’s house, a picnic or a Drive-In. All the elements—toasted bread, veggies, dressing and cheese—can be prepped in advance, packaged separately and assembled on site.

Please do note that this is more method than recipe. Experiment with combinations that you like in other dishes or whatever fresh veggies and cheese you like and have on hand. Again, it’s toasted garlic bread for dinner. Don’t fight this. It’s all good!

Brussels Sprouts Chips

Mtn Roots Food truck and brussels sprouts chips

Want some taro fries with that? Localvore ski bums rejoice at the Mtn. Roots truck in Squawllywood.

You know you don’t get out much when your culinary discoveries come from a food truck at a ski area. Granted, this was a California ski area, and the truck was a tricked out Mystery Machine called “Mtn Roots.” But still. On a recent visit home to Squaw Valley my sister snagged “us” some crispy Brussels sprouts chips off the truck and a new addiction was born. And no, she did not get anywhere near her fair share.

That was a month ago, so I was beyond psyched when a post for these very delicacies came to me via Bevin Wallace’s Real Life Delicious blog. RLD is a great site for fuss-free healthy eating, and Bevin is in to the paleo thing now, so its all healthy and paleo, which is totally overachieving. But as long as it tastes good I’m good with it. If you live in the Denver area get on over to Bevin’s kitchen classes. If you don’t, hunker in for some Beviliciousness right now.

Brussels Sprouts chips, New England style

Brussels sprouts chips, New England style

There are a few things to love about this recipe, beyond the sheer yum factor. First Bevin tells you exactly what types of tools and containers to use. Less guesswork. More direction. All good. As you are trimming your sprouts you may be thinking, “Boy this is a lot of work for one snack,” until you realize that you are actually doing the prep work you have to do anyway for Brussels sprouts, which brings me to the next stroke of recipe brilliance here—it’s two-fer! You get ready-to-roast Brussels sprouts AND some yummy snacks out of the deal. (Who loves ya baby? I would never ever make you work too hard.)

I’d say the kids loved them but that would be overselling because only one kid was around. But he is a bit of a Russian judge of my food and I had to beg him to leave some for his Dad. (I ate them anyway because when  Dad arrived he wasn’t quick enough.)

And now, here it is— Groovy California ski area food right in your own kitchen. My only suggested tweaks would be to up the temp to 375, expect them to take at least 15 minutes, and make a real effort to get those suckers in only one layer so they really crisp up. Now dig in!

Ingredients

1 bunch Brussels sprouts (about 2 lbs)
1 tbs. olive oil
Pinch of salt

Method

Preheat the oven to 350 degrees. Start by getting out a cutting board, a bowl, and a lidded storage container. Trim the ends off the Brussels sprouts and then remove the darker-green outer leaves; some will fall off when you cut the ends, some you might need to pull off. Put the leaves in one bowl; cut the remaining sprouts in half or quarters and put them in the lidded container. When you’re done, put the container of trimmed sprouts in the fridge for later use.

Toss the leaves with the oil and salt (go easy on the salt; it’s easy to get too much) and spread them in a single later on a baking sheet lined with parchment paper (you might need to do this in two batches). Bake for 10 mins. and check to see if they’re done to your liking. They should be somewhat crispy and brown on the edges. If not, rotate the pan and bake another 3-5 mins., watching closely so they don’t burn. When they’re done, lift the parchment with two hands and use it as a spout to pour the delicate chips into a bowl.

Now, try to eat just one.

Note: When you want to roast your trimmed sprouts, just toss them with some olive oil and salt, spread them on a baking sheet and pop them into a hot (400 or so) oven until they look awesomely roasty.

California-green-dreaming

Who said it ain’t easy being green?

 

Ollie’s Trip Salsa

Ollies trip salsa

La Salsa. Prepared and photographed by the chef. #nofilter, #yeah…right!

Happy Ocho de Mayo! I know, I know. You thought I forgot about the annual excuse for midday margaritas. Not on your life! I merely saved it for a day more conducive to celebrating. God knows there are enough margarita recipes floating around so I’m giving you a healthier gift. In fact, I’m not even the one giving it—my son Oliver is.

Two summers ago we sent the lad into the wilderness in a canoe for three weeks, and he came back knowing how to make his own salsa. Better yet, he knew how to make it by a campfire armed with nothing but a cutting board, a can opener and a knife. And the very best part was that he came back loving his homemade salsa. This from a kid, who, though good with roasted vegetables and the occasional carrot, had never previously eaten a raw tomato or pepper. “That was pretty much the beginning of my salsa eating career,” he reflects.

I love this recipe because it is easy and infinitely tweakable for individual tastes. Some of us would add more onion and perhaps jalapeno, or maybe some additional seasonings. Others might get crazy and add mango or even jicama. But this is a great place to start, will be appreciated at any gathering, might just get your kids eating veggies and, if you keep your pantry somewhat stocked, will set you free from store bought salsa forever.

 Ingredients

1 red (or any color) pepper, finely chopped
I large clove garlic, minced
2 cans diced tomatoes (preferable petite diced), lightly drained
1/2 medium onion, finely chopped
1 cup (+/-) Niblets corn (it’s gotta be Niblets I’m told), drained
1 tsp oregano
1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp salt
2 tsp fresh lime juice
2/3 cup cilantro, finely chopped

Method

Mix it all in a bowl. Enjoy it on chips, in burritos or by the spoonful, at home or by the closest campfire.

Note: Chop the vegetables as fine as your patience allows. Our early versions were decidedly large format, but a finer texture gives your awesome salsa more versatility.

 

Hello Highball. It’s Derby Day!

 

Highballs and mint juleps

Hats off to highballs. And hats on for the Kentucky Derby.

There’s still time! Grab your fancy hat and buy a whole load of mint because it’s the first Saturday in May, which means it’s Derby Day. Fifteen years ago I had my first son on Derby Day, when the race was won by Charismatic. Ever since then I’ve had a thing about the derby. I even went once, and have the silver glass to prove it. Why does this matter to you? Because I’ve used the occasion to take a small google course on cocktology and share this knowledge with YOU!

It all started when I saw the Spring Highball spread in Bon Appetit’s April issue. After a winter that would bring out the seasonal affective disorder in Little Mary Sunshine, it made me so happy I wanted to cry. I LOVE spring. The sun is back, the grass is greening and it’s far enough from bathing suit season that there is no cause to panic. In other words, it’s time to party.

In my extensive research I got deterred, as often happens. Pretty soon I was reading not only about highballs but about their history when to shake vs stir a cocktail and the importance of really good tonic water. There went a precious spring morning.

Fortunately, I have distilled (get it?) much of this valuable information in to one reasonably short post that includes foolproof methods that will set you free followed by some delish recipes for those who must follow one.

In case you need more selling on highballs, they are Bring It all stars because they require minimal ingredients and simple preparation. Even the crushed ice can be prepared on site at any indoor, outdoor or on water location. Plus, if you choose to utilize homemade simple syrups like the mint one below, or our ginger simple syrup they make excellent, consumable host gifts AND fun non alcoholic drinks. As a bonus, use of the words “high” and “balls” together will be a huge hit with any middle school boys at your gathering

First, what is a highball? It is a single spirit and a non-alcoholic mixer, typically assembled in the very vessel in which you’ll drink it. Think, gin and tonic, jack and ginger, rum and coke, seven and seven, vodka and blue raspberry slurpee (did I say that?). You can even get a free downloadable cheat sheet on highballogy by signing up for the ManMade newsletter, which of course I did.

Highball 101

The magic formula: 1.5 parts booze: 4 parts mixer.

The Method: Pour 1.5 oz (a jigger, a shot) into an 8 oz rocks glass, or, if you have it, a 10-oz tall narrow highball glass, designed to retain the drink’s fizz.

Fill the glass with standard ice cubes

Fill the glass with your mixer of choice. You can measure four ounces (a half cup), but chances are that with the ice and spirits you’ll be right as rain (and look like a pro).

Shaken vs Stirred

Aspiring cocktologists will want to get friendly with Erik Lombardo who, among many other contributions to society, has an excellent tutorial on when to shake vs stir a cocktail. In it you will learn about the roles that ice size, relative liquid and liquor densities, ambient temperature, acidity, etc play in your pursuit of cocktail greatness.

To paraphrase Sir Lombardo:

Stir spirits. That is, if your cocktail is all liquor, stir it. This includes the martini, Manhattan, old fashioned, negroni, and all of their variations. The ice should be a combination of very dense, large pieces and smaller chips. See tutorial above if you care.

Shake citrus: The major difference between shaking and stirring is texture, because when you shake properly (that is, violently for 8-10 seconds) the ice cubes (five standard sizes ones ought to do it) are shattering into miniscule shards and adding tiny bubbles to your drink. When you’re using citrus as an ingredient, shaking makes it light and refreshing vs acidic and intense.

Stirring = icy, dense, and silky cocktail. Shaking = frothy, light, and crisp cocktail. Shake for citrus, stir for spirits. Ba da bing

Ice Ice Baby

You’re also going to need crushed ice at some point in your education, and you’ll find instructions and videos on the many methods here . The most reasonable is the whack method, #5, which can easily be facilitated at a picnic with a clean towel and a large rock, though I am intrigued by the simplicity and volume of the frozen soda bottle, #9.

 And now, finally,  here are the nuts and bolts of Bon Appetit’s five steps to…

Crafting the perfect Highball:

1. Get the right glass: A proper highball is tall and narrow, with a hefty bottom.

2. Stir, don’t shake: Add all liquids—except the bubbly one—to your glass and give them a quick stir.

3. Don’t have a meltdown:Fill the glass with ice. (Nobody likes a watery highball.)

4. Mind your own fizzness: Top off with the carbonated ingredient—use more or less, depending on desired strength.

5. Finish with a flourish: For a drink this simple, garnish matters.

The article includes a slideshow of six highballs for spring which all warrant extensive testing. However, I’m simplifying your cinco de mayo prep by offering easiest, most refreshing one that happens to be tequila based and is also known as the “working man’s margarita.” It just sounds right!

The Paloma

Ingredients

  • Kosher salt
  • Grapefruit slice
  • 2oz. tequila reposado (as ever, love the one you’ve got)
  • ½oz. fresh lime juice
  • Grapefruit soda (preferably San Pellegrino Pompelmo)

Method:

Pour some salt on a plate. Rub rim of a highball glass with grapefruit slice; dip rim of glass in salt. Combine tequila and lime juice in glass. Fill glass with ice, then top off with soda. Garnish with grapefruit slice.

And finally, its totally worth checking out Erik Lombardo’s most entertaining version of the drink of the day, the Mint Julep here that calls for an “irresponsible amount of mint tops” into which you bury your nose, and cautions you against hypothermia while drinking. It also calls for mint syrup which, while awesome, may not be a reality for you at this late date. Instead, I give you the following version of the mint julep utilizing Woodford Reserve, the official bourbon of the derby.

The Mint Julep

Ingredients:

2 oz Woodford Reserve Bourbon Whiskey
1 oz water
1 tspor cube white sugar
4 fresh mint sprig

Method:

Muddle 3 mint sprigs, sugar and water in bottom of Julep cup or highball glass and fill with crushed ice. Fill with bourbon, stir. Dust 4th mint sprig with powdered sugar for garnish. Serve with straw.

Bonus: If you thought ahead and went long on mint, here is the recipe for Erik Lombardo’s mint syrup. You’ll be wanting this for mojito season anyway.

Mint Syrup:

Heat 2 parts by volume sugar with 1 part by volume water until the sugar is dissolved and the mixture is just simmering. Throw in as many mint leaves as will fit in the pan (it isn’t expensive, don’t be cheap) and turn off the heat. Stir to mix in the leaves, then allow to cool to room temp, a couple of hours. Strain the syrup off the leaves into a clean jar — it will keep in the fridge for a few weeks (if it lasts that long).