Peanut Butter and Julie

One Potato, Two Potato....

  "For me, a plain baked potato is the most delicious one......It is soothing and enough."

                                                             -M.F.K. Fisher, food writer

Hmmm......  Now I know that I am not alone among food bloggers when I tell you that M.F.K. Fisher is one of my favorite authors, whose talent for discussing "the art of eating" redefined food writing.  That being said, I am going to have to respectfully disagree with Ms. Fisher's statement above.  While a plain baked potato may indeed be "enough," it would need some sort of topping in order for me to find it "soothing,"  and there are several other potato dishes that rank higher on my delicious-ness scale.

That's the thing about potatoes.  Options for their preparation and presentation are so numerous that people rarely agree about which version represents the superior spud.  At any given mahogany paneled, power lunch steakhouse across America, diners are inevitably presented with a double-column list of  "meant to be shared"  potato dishes, which complicates the ordering process.  No two people ever want the same thing.  One diner prefers Lyonnaise, the second can't live without steak fries, the third wants to splurge on the signature truffled mashed......

A similar situation occurs during Thanksgiving, usually when one is a guest at someone else's house.  Those who can't imagine a plate of turkey without a side of marshmallow-topped pureed sweet potatoes are served cider-glazed candied yams.  Garlic-roasted red bliss potatoes might take the place of traditional creamy mashed Yukon Golds, so perfect for drizzling with gravy.  Some, like my dad and brother, never touch the sweet potatoes (more for me!), while I take only the tiniest taste of the mashed, just to make sure they turned out nicely. 

While it would be nice to please everyone with their favorite potato recipe, that's probably not the best use of your time or ingredients.  Besides, they can serve it when they invite you as a guest next year.  This is your show, and Thanksgiving is about being a gracious, thankful guest anyhow, right? I like to look at Thanksgiving as an opportunity to try out some new dishes, perhaps discovering a new favorite as a result.  Here are three different variations of potato side dishes: A mashed potato recipe incorporates tangy soft goat cheese and fresh sage in with the creamy Yukon Gold potatoes.  Pureed sweet potatoes are topped with half roasted salted cashew streusel and half toasted marshmallows, so guests will have options.  The sweet and savory version I'll admit is more of a gamble, combining the two, but I was surprised by how well they paired together.  Here are my extra tips for this tasty trio of Thanksgiving sides:

• Both types of mashed potatoes can be prepared up to 3 hours in advance.  Cover and let stand at room temperature.  Rewarm the potatoes over low heat, adding extra milk if necessary. 
• The sweet potato portion of the two-toned potatoes can be prepared up to 6 hours in advance and then refrigerated until ready to bake.  The cashew topping can be prepared up to 3 days in advance and refrigerated, tightly covered. 
• If you don't want to use goat cheese in the mashed potatoes, feel free to substitute another variety.  Grated Parmesan, white cheddar, or Gruyere would all be good alternatives.
• Instead of topping the "two toned" potatoes with a cashew topping, you can substitute hazelnuts or pecans.  If the nuts are not salted, then add 1/4 teaspoon of salt to the topping mixture.
• Save any leftover cashew topping to sprinkle over baked sweet potatoes or oatmeal for breakfast.
• You can prepare individual portions of the two-toned sweet potatoes (as I did in the photo) by using 8-10 ounce ramekins.  These only need to bake for 15-20 minutes. 

Creamy Goat Cheese and Sage Mashed Potatoes

Serves 4-6

2 pounds Yukon gold potatoes, cut into 1-inch pieces

6 ounces soft goat cheese

1/3 cup whole milk, plus more if needed

2 tablespoons unsalted butter

2 tablespoons chopped fresh sage

Salt and coarsely ground black pepper

In a large pot of boiling salted water, cook the potatoes until tender, about 12 minutes.  Drain the potatoes and then return them to the pot.  Add the goat cheese, milk, and butter.  Mash the potatoes until all ingredients are incorporated and they reach your desired consistency.  Mix in the sage and season with salt and pepper.  Serve, garnishing with extra sage leaves, if desired.

Two-Toned Sweet Potato Casserole

(adapted from a recipe in Saveur magazine)

Serves 8-10

Ingredients:

4 pounds sweet potatoes

1/2 cup whole milk

1/2 cup sugar

5 tablespoons unsalted butter, melted,

2 teaspoons orange zest

1 teaspoon vanilla extract

1 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

2 large eggs

3/4 cup lightly toasted salted cashews

1/2 cup golden brown sugar

3 tablespoons flour

2 cups mini marshmallows

Preheat the oven to 400F degrees.  Pierce the sweet potatoes several times with a fork and place them on a parchment-lined baking sheet; bake until soft, about 1 hour 15 minutes.  Let the potatoes rest until they are cool enough to handle.

Reduce the oven temperature to 350F degrees.  Peel the potatoes and then pass them through a food mill or a ricer into a large bowl.  Whisk in the evaporated milk, sugar, 3 tablespoons of the butter, orange zest, vanilla, salt, cinnamon, allspice, and the eggs.  Transfer the mixture to a 2-quart  baking dish.

In the work bowl of a food processor, pulse together the cashews, brown sugar, flour, and remaining 2 tablespoons butter until coarsely ground.  Crumble the cashew mixture over half of the casserole and top the other half with the marshmallows.  Bake until the marshmallows are golden brown, 25-30 minutes.   

Sweet and Savory Mashed Potatoes

Serves 8-10

Ingredients:

2 pounds Yukon Gold potatoes, peeled and cubed

1 bay leaf

2 pounds sweet potatoes, peeled and cubed

3/4 cup heavy cream

3/4 cup whole milk

4 tablespoons butter

3 cloves roasted garlic, mashed

Salt and pepper to taste

2 medium ripe bananas, peeled and mashed

2 tablespoons maple syrup

1 teaspoon ground cinnamon

2 teaspoons orange zest

Bring 6 cups of salted water to a boil in a large saucepan.  Add the Yukon Gold potatoes and the bay leaf.  Simmer the potatoes, covered, until the potatoes are fork tender, 15-20 minutes.  Drain, discard the bay leaf, and return the potatoes to the pan.

Meanwhile, bring 6 cups salted water to a boil in another large saucepan.  Add the sweet potatoes.  Simmer, covered, until the potatoes are fork tender, 15-20 minutes.  Drain the potatoes and return them to the pan.

While the potatoes are cooking, heat the cream, milk, and butter in a medium saucepan.  Mash the Yukon Gold potatoes with a hand masher, adding the garlic and half of the cream mixture.  Season with salt and pepper.  Mash the sweet potatoes, stirring in the bananas, remaining cream mixture, maple syrup, cinnamon, and orange zest.  Season with salt and pepper.

To serve, gently fold both batches of potatoes together to combine. 

A Port-Glazed Pair of Thanksgiving Sides

One of my ovens broke.  Fortunately, I have another oven, but on a day like Thanksgiving, you need them both.  I should have seen it coming.  We have been in our house for just over 5 years now, and it suddenly feels like we are characters in that movie The Money Pit, with everything falling apart at exactly the same time. 

First, there was the seemingly simple-to-fix exposed extension cord, which reached from the wall-mounted television to the nearest outlet, four feet away.  Appropriate for a frat house, perhaps, but not for the first room that our guests see when they arrive.  All that we wanted was a new outlet installed directly behind the T.V., so that the cord would be neatly and attractively hidden.  Not quite that easy.  Three contractors later, we had a three foot long hole in the wall, where the cord is buried, still running to that same outlet.  By comparison, the "frat-house" option looked like something out of House and Garden.

Then, Eric noticed a damp spot at the base of one of our exterior walls. Our plumber told us that we "probably had a leak somewhere."  Ummm, thanks.  I kind of figured as much, which is why we called you in the first place!  He then proceeded to tell us that he would need to cut through the wall until he found the leak, possibly from both the inside and outside, even if it meant going all of the way to the top.  My visions of this worst-case-scenario made the actual two-foot resulting hole not seem so bad, but it's still no work of art.

If there's an upside to my oven being broken (and I'm reaching here), it's that I'm fairly certain that fixing the oven will not result with yet another hole in the wall, but you never know.  I'm really hoping that, when the Whirlpool repairman arrives tomorrow, he approaches our problem with an I've seen this a million times before and I know exactly how to fix this confidence, but I'm not so sure.  The problem is that the oven turns on.....by itself, but we cannot control the temperature, and we cannot turn it off unless we switch off the circuit breaker.  There are no lights or timers indicating that the oven is on, but when you are hit by hot air after opening the door, there is no question.  Maybe it's possessed by ghosts of turkeys from Thanksgivings past??  Who knows?  (Hopefully, Mr. Whirlpool knows.)

In the event of a one-oven Thanksgiving, it is nice to have several recipes that can either be prepared days ahead of time, or that can be prepared on the stovetop.  We'll have a large turkey this year (what's a Thanksgiving without leftovers?), and he will have first dibs on the oven for most of the day, so I am trying to plan my menu accordingly.  In lieu of last year's creamed onions, which needed to be baked, I created this stove-top version, a lighter, jewel-toned, sweet and sour onion trio, glazed in ruby port.  Port also shows up in this uniquely roasted sweet and spicy cranberry sauce, which can be made 4 days in advance.  I like port.  Although the addition of jalapenos seems like an odd combination, I was pleasantly surprised by how the sweet and spicy ingredients play off of each other.   Here are my extra tips for this port-glazed pair of savory sides:

• The onions and shallots can be fully prepared up to one day in advance.  Cover and chill, rewarming over low heat before serving. 
• Instead of using pearl onions, which can be very labor-intensive to peel, you can substitute frozen and thawed cippolini onions (no need to blanch these, just start by adding them to the butter in the skillet).  You can also cut red onions into wedges, keeping the ends intact, or you could opt for preparing the entire dish with shallots, which I find to be much easier to peel.
• For the cranberry recipe, if you don't like spicy foods, be sure to see the jalapeno prior to slicing it.  Peppers carry most of their heat in their seeds and veins, so removing these parts will add significantly less heat to the recipe. 
• Grapeseed oil is similar to olive oil in terms of health benefits, but it has a much more neutral flavor.  Feel free to substitute olive oil for the grapeseed oil.
• If you don't have cinnamon sticks, simply add 1 teaspoon cinnamon to the cranberry mixture prior to roasting.
• After Thanksgiving, both recipes can be incorporated into turkey sandwiches!

Port-Glazed Pearl Onions and Shallots

Serves 8

Ingredients:

12 ounces red pearl onions

12 ounces white or yellow pearl onions (or a mixture)

12 ounces small shallots

2 tablespoons unsalted butter

1/2 cup chicken broth

1 1/4 cups Port

2 tablespoons red wine vinegar

Salt and pepper to taste

In a large pot of boiling salted water, blanch the unpeeled onions and shallots for 2-3 minutes; drain and cool.  Carefully peel the onions and shallots, trimming off any roots.

In a large skillet, melt the butter over medium-high heat.  Add the onions and shallots to the skillet and stir to coat.  Add the broth, Port, and vinegar to the skillet and bring the mixture to a simmer.  Reduce the heat to medium-low, cover, and simmer until the onions and shallots are tender, 15 minutes. 

Uncover the skillet and continue to simmer the mixture, stirring occasionally, until the liquids have been reduced to a glaze, 15-20 minutes.  Season with salt and pepper and serve warm.

Sweet and Spicy Roasted Cranberry Port Sauce

Makes about 2 cups

Ingredients:

1 medium orange

2 tablespoons Port

1 pound fresh cranberries (thawed if frozen)

1 cup sugar

2 tablespoons grapeseed oil

1 teaspoon salt

1/2 teaspoon ground cardamom

1/8 teaspoon ground cloves

2 cinnamon sticks

1 small jalapeno pepper, stemmed and thinly sliced

Preheat the oven to 450F degrees.  Line a baking sheet with parchment paper.  Remove the peel from the orange using either a paring knife or a peeler.  Cut the peel into thin strips, about 1 1/2 inches long.  Squeeze 2 tablespoons orange juice from the orange into a medium bowl.  Add the 2 tablespoons of Port to the bowl and set aside.

In another bowl, combine the cranberries with the sugar, oil, salt, cardamom, cloves, cinnamon sticks, and jalapenos; stir to mix.  Transfer the cranberry mixture to the prepared baking sheet and roast until the cranberries begin to burst and release their juices, stirring occasionally, about 15 minutes.

Transfer the cranberry mixture to the bowl containing the orange juice and port; stir to mix.  Let the mixture sit for at least 1 hour so that the flavors meld, stirring occasionally.  Discard the cinnamon sticks and serve.      

Farro with Crisp Pancetta and Fried Cauliflower

In just a few short hours, barring any sort of dimpled chad-like fiascoes, Americans will have elected a new President.  As the polls close in each state, and as the results are tallied, the residents can breathe a hard-earned sigh of relief......because they will finally be able to turn on their televisions, answer their phones, and open their mailboxes without vicious political ads coming at them from all angles.  You know that you've seen a commercial one time too many when you find yourself saying it word-for-word, in unison with the voice over, as you chop parsley in the kitchen.  Honestly, I'm pretty sure that I heard the messages loud and clear the first few times, but when the voice of Dina Titus (a local politician) is haunting me in my sleep, I think that it is safe to say: "enough is enough!"

After months and months of political battles, which have coincided with a less-than-ideal economy, it is really nice to have Thanksgiving to look forward to in just over three weeks.  WHAT????  Just over three weeks?  How did that happen?  Sorry, I didn't mean to stress you out like that.  To make up for it, I'm going to do the same thing this year that I did last year, which seemed to work really well, and which will hopefully help to get you ready for a memorable (in a good way), stress-free, non-partisan, and delicious Thanksgiving feast. 

Last year, I dedicated my November posts to the various types of dishes that are commonly served   on Thanksgiving day, from crowd-pleasing breakfasts to decadent desserts.  This not only (hopefully) helped to provide a few ideas for my readers, but it allowed me to give some new recipes a test drive before I served them to a hungry crowd.  Trust me, when I posted a picture of a glistening, juicy turkey 12 days before Thanksgiving, Eric had no problem making it home in time for dinner!

Some of the recipes will be more traditional, while others will err on the "Thanksgiving with a twist" side.  This recipe falls in the latter category.  I've never been a huge fan of white potatoes.  I know, it's un-American, but I voted, so I deserve a pass.  I like sweet potatoes in any format, but I can do without mashed potatoes, scalloped potatoes, and even french fries (although I still like tater tots.)  As a result, I have looked to other foods to serve as the starch on the dinner plate, often discovering wonderful new ingredients along the way.  One of my recent favorite finds is farro, a whole grain common in Italian cooking, which bears a resemblance to short grain brown rice, spelt, or barley.  Farro is commonly used in soups because it has a firm chewy texture that doesn't turn to mush, but I really like to serve it as a side dish or salad.

This recipe, which incorporates lightly fried, nutty-tasting cauliflower, salty crisp pancetta, and farro, would make a lovely side dish for your Thanksgiving table.  Eliminate the pancetta, replace it with some lightly toasted pine nuts, and you have a vegetarian-friendly option.  This recipe can be prepared in advance, and it can be served at room temperature--two huge thumbs up with regards to Thanksgiving planning!  Here are a few extra tips for this healthy, hearty, whole-grain side:

• Although you might not be able to locate farro in your regular grocery store, you should be able to find it in natural foods stores, Whole Foods, or Italian specialty foods stores.  A good substitute for farro in this recipe would be barley, bulgur wheat, or even quinoa.
• Prosciutto can be substituted for pancetta in this recipe.  Have the prosciutto sliced 1/4-inch  thick at your deli counter and dice it.  Add it to the salad as it is--no need to cook it!  Prosciutto is a dry-cured spiced Italian ham that does not need cooking, while pancetta (see photo to the right) is a cured Italian bacon that requires cooking. 
• Italian cooks like to fry cauliflower to bring out the nuttiness in its flavor.  If you would prefer not to fry the cauliflower, feel free to steam it or roast it instead.
• Although I prefer this salad served warm or at room temperature, it tastes wonderful chilled. 
• The amount of lemon juice in this recipe is flexible, depending on personal tastes.  If you like a lighter lemony flavor, then start out using 4 tablespoons, adding more as you taste.  Lemon juice can also be replace with balsamic or red wine vinegar, however, the balsamic will slightly darken the color of the salad. 

Farro with Crisp Pancetta and Fried Cauliflower

Serves 8

Ingredients:

1 pound uncooked farro, rinsed and drained

2 medium carrots, quartered

1 medium yellow onion, peeled and halved

3 peeled garlic cloves, smashed

1 bay leaf

1/2 pound pancetta, sliced 1/4-inch thick and cut into 1/4-inch dice

Grapeseed, canola, or olive oil, for frying

2 heads cauliflower, cut into florets

1/2 cup extra-virgin olive oil

4-6 tablespoons lemon juice

1/3 cup chopped flat-leaf parsley

1 teaspoon dried marjoram

Salt and coarsely ground black pepper to taste

In a large saucepan, combine the farro, carrots, onion, garlic, and bay leaf.  Add enough cold water to cover the farro by one inch.  Bring the water to a simmer over medium-high heat.  Reduce the heat to medium-low and cook until the farro is tender but chewy, about 15 minutes.

While the farro cooks, place the diced pancetta in a medium skillet over medium heat.  Cook the pancetta, stirring occasionally, until the fat has rendered and the pancetta is crisp, 6-8 minutes.  Transfer the pancetta to paper towels to drain.

When the farro has finished cooking, drain and remove the carrots, onion, garlic, and bay leaf.  Set the farro aside to cool.

In the large saucepan, heat 1-inch of the grapeseed/canola/olive oil over medium-high heat until a deep-fry thermometer registers 350F degrees.  Fry the cauliflower in batches until golden, about 5 minutes per batch, draining each batch on paper towels.

In a large bowl, mix the farro with the cauliflower, pancetta, olive oil, lemon juice, parsley, and marjoram.  Season with salt and pepper and serve. 

Quinoa Cakes with Smoked Mozzarella and Vegetable Ragu

Today is supposed to be the day when I post my successfully completed and oh-so-beautiful looking Daring Baker's challenge results.  Supposed to.  There's just one problem.  Month after month I have a ball doing what I love to do in the kitchen, trying new recipes and learning new techniques, courtesy of the Daring Bakers.  At the end, not only do I have a pastry to be proud of, but I also have an average of (and I'm guessing here) 7,000 rich calories sitting on my kitchen counter with no place to go. 

I try to avoid keeping too many sweets around the house, but I also really hate to waste food by simply throwing out a cake just to prevent me from taking an innocent bite here and a barely noticeable sliver there, which is what usually ends up happening.  So, this month I decided to take one of my two "free passes," which permit DB members to skip a challenge, and for next month I will plan in advance so that my creation has a home.  Any takers out there?  Anyone?  First come, first serve (within the Las Vegas area, of course.  Buttercream doesn't ship well in August, sorry.)

If you are interested in seeing this month's challenge, then click on over to Mele Cotte, our esteemed host, and view her stunning interpretation of Carole Walters' Filbert Gateau with Praline Buttercream. 

For a twist of culinary irony, I decided to create a recipe that will not leave me with one iota of guilt after I devour every last bite.  Folks, it doesn't get much healthier than this.  I have been a quinoa fanatic ever since I started using it in recipes a few years ago.  With protein-rich grains a bit larger in size than couscous, I feel like I am getting a more substantial meal when I eat quinoa.  This recipe could easily be a satisfying vegetarian entree.  The vegetable ragu, with eggplant, tomatoes, and roasted red peppers, adds color and more nutrients, and even a small amount of the smoked mozzarella is recognizable with every bite.  These crisp cakes can also be downsized to serve as a side dish or appetizer.  Here are my additional tips for these protein-packed power grain cakes:

• Smoked mozzarella can usually be found alongside regular mozzarella in the cheese section of your grocery store, but if you can't find it, just use regular mozzarella.
• Make sure that the water has been completely absorbed by the quinoa prior to removing it from the heat, or the cakes will not hold together after unmolding.
• Eggplant is a vegetable with a high water content.  Tossing the eggplant with salt and then letting it sit helps to draw some of the water from the eggplant.
• Once the cakes are formed, they can be chilled for up to one day, covered.  The vegetable ragu (without the mozzarella and parsley) can also be prepared one day in advance and then chilled, covered.
• Be sure to rinse the quinoa well in a fine mesh sieve prior to cooking.  This helps to take off the residue from the bitter resin-like coating called saponin.

Quinoa Cakes with Smoked Mozzarella and Vegetable Ragu

Serves 4

Ingredients:

For the quinoa cakes:

1 1/2 cups water

1 cup quinoa, rinsed and drained

1 large egg

Extra-virgin olive oil

For the vegetable ragu

1 large eggplant, cut into 1/2-inch cubes

1 medium yellow onion, finely chopped

1 tablespoon minced garlic

1/2 teaspoon dried oregano

1/8 teaspoon crushed red pepper

3 tablespoons extra-virgin olive oil

1 cup grape tomatoes, halved

1/2 cup roasted red peppers, chopped

3/4 cup water

2 tablespoons chopped flat-leaf parsley

Salt and pepper to taste

1 cup diced smoked mozzarella

Prepare the quinoa cakes:  Bring the water and 1 teaspoon of salt to a boil in a medium saucepan.  Stir the quinoa into the boiling water and return it to a boil.  Simmer the quinoa, covered, until it is dry and the water has been absorbed, 20-30 minutes.  Remove the saucepan from the heat, season the quinoa with salt and pepper, and let it stand, covered, for 5 minutes.  Transfer the quinoa to a large bowl and cool, stirring occasionally, 10 minutes, then stir in the egg. 

Line a baking sheet with plastic wrap and spritz it with nonstick spray.  Spritz a 1-cup measuring cup with nonstick spray or lightly oil it.  Pack enough quinoa into the cup with a rubber spatula to fill it 2/3 full.  Unmold the quinoa onto the baking sheet and gently pat it into a 4-inch wide patty.  Make 3 more quinoa cakes, coating the measuring cup with oil or spray each time.  Chill the cakes, uncovered, for 15 minutes.

Prepare the topping: Toss the eggplant cubes with 1 teaspoon salt and place it in a colander to drain for 30 minutes.  Squeeze the eggplant to extract liquid and then pat it dry.

Cook the eggplant, onion, garlic, oregano, and crushed red pepper in the olive oil in a large skillet set over medium heat, covered, stirring occasionally, until softened, about 5 minutes.  Season with salt and pepper.

Stir in the tomatoes, roasted red peppers, and water and simmer, covered, stirring occasionally, until the eggplant is very tender and the mixture is thick, about 10 minutes.

Cook the quinoa cakes:  Heat 2 tablespoons of olive oil in a large skillet over medium heat.  Carefully add the quinoa cakes and cook, turning once carefully, until crisp and golden, 8 to 10 minutes total.  Transfer to plates.

Return the vegetable ragu to a simmer and stir in the parsley and half of the mozzarella, then simmer, stirring, until the cheese just begins to soften, about 45 seconds.  Spoon the ragu over the quinoa cakes and sprinkle with the remaining mozzarella.   

Southwestern Quinoa Salad

Last night we went to Table 34 for dinner--yes, again.  What can I say?  We like a reliable restaurant with consistently fresh and flavorful food.  From April-October, I always order the same entree, the Seared Alaskan Halibut with Mixed Greens, Chili-Mint Vinaigrette, and Fresh Melon, which is only available when halibut is fresh (they even call me as soon as it is back on the menu--pathetic, I know.)  While my main course selection is a no-brainer, I have a tough time choosing from my three favorite first courses.  Am I in the mood for their house-smoked salmon?  Mmmm, those figs wrapped in prosciutto were so good the last time I had them.  On the other hand, I sure do enjoy the quinoa salad with roasted mixed vegetables.

Well, last night I went with the sweet fresh figs wrapped in salty prosciutto and drizzled with balsamic reduction, which were outstanding.  The lady sitting behind me, however, ordered the quinoa, and it looked so delicious (I'm sure she appreciated having me stare at her food,) that I decided to make my own quinoa salad today, just to hold me over until our next visit.

I was actually quite surprised to hear the lady behind me ask the server "What's kwi-no-ah?"  Yes, I was eavesdropping too.  I thought that most people were now familiar with quinoa, but I am obviously mistaken, so here is Quinoa 101:  Quinoa, pronounced kee-nwah, is a high-protein, gluten-free grain, which looks like tiny flat discs.  Considered a "super crop" by the United Nations, quinoa has a nutty flavor, and it works very well in pilafs or as a base for a salad.  I like to use quinoa because it is light and fluffy, and it really absorbs dressings and flavors, such as the lime, olive oil, and cumin in this recipe.  This salad is filling enough to be a meal in itself, or you can serve it as a side dish for grilled chicken or fish. Here are some extra tips for this southwestern style salad:

• Quinoa can be found in the organic or health foods section of your grocery store, or it can occasionally be found with the pasta and rice.  Stores like Whole Foods usually carry it in the bulk bins.
• If you cannot find quinoa, then substitute couscous, bulgur (the base for tabbouleh), or any other grain.
• For variations on this salad, try adding some roasted corn kernels, minced jalapeno peppers, or mix in some crumbled feta or goat cheese.  Toasted pepitas would also be good.
• This salad will keep for 2-3 days in the refrigerator, tightly covered.

Southwestern Quinoa Salad

Serves 4-6

Ingredients:

Zest of 1 large lime

2 tablespoons fresh lime juice

3 tablespoons extra-virgin olive oil

2 teaspoons ground cumin

1 teaspoon sugar

1 cup uncooked quinoa

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can fire roasted diced tomatoes, drained

4 scallions, chopped

1/4 cup chopped fresh cilantro

In a large bowl, whisk together the lime zest, lime juice, olive oil, cumin, and sugar.  Season with salt and pepper.

Rinse the quinoa in cold water and drain in a fine mesh sieve.

Cook the quinoa in a pot of boiling salted water, uncovered, until almost tender, about 10 minutes.  Drain in the sieve and then set the sieve over the same pot with 1-inch of simmering water (water should not touch the bottom of the sieve.)  Cover the quinoa with a folded kitchen towel, and then cover the sieve with a lid (don't worry if the lid doesn't fit tightly) and steam over medium heat until tender, fluffy, and dry, about 10 minutes.  Remove the pot from the heat and then remove the lid.  Let stand, still covered with the towel, 5 minutes.

Add the quinoa to the dressing and toss until the dressing is absorbed.  Stir in the remaining ingredients and season with salt and pepper.

Spicy Hunan Soba Noodles

I have never been much of a pasta eater.  For as filling as it is, I just don't find it to be all that exciting in flavor.  When dining at Italian restaurants, I usually go the cioppino or "fish del giorno" route.  If I happen to find myself at an establishment that only serves pasta dishes, I'll order the one that has the most "stuff" in the sauce, and then I'll proceed to pick out every last portobello, pepper, and tomato that I can find.  Come to think of it, next time I might as well just order a big bowl of sauce. 

Of course there are always exceptions, and in my case, these tend to come in the form of Asian noodle dishes, especially cold ones eaten as leftovers.  Consisting of bold ingredients such as soy sauce, roasted sesame oil, grated gingerroot, chili oil, and rice vinegar, the sauces in these recipes just seem to do a better job of seeping into the soba and udon noodles, as opposed to simply coating them.  After chilling for several hours, the flavors blend and intensify, a result so delicious that it's hard to not stand with the refrigerator door open, armed with a pair of chopsticks, and eat them straight from the container. 

Because it has been so hot here these past few days, the last thing that I wanted to do was head out the grill and cook over a fire.  This recipe was cool and light, and fairly healthy with the addition of crunchy raw carrots and peas.  We had it for dinner last night, but I was oh so happy to have the leftovers "chillin" in the fridge for today's lunch.  Here are a few extra tips for this spicy side:

• This recipe can easily be turned into a main course.  Top the noodles with roasted, shredded chicken, cooked shrimp, or thinly sliced grilled beef.  Sauteed tofu would also be a good addition for a vegetarian entree.
• In my opinion, these noodles taste even better the day after they are prepared, when the flavors have really had a chance to blend.
• If you want to up the vegetable ante on this dish, try adding some julienned red or yellow bell peppers, snow peas, bean sprouts, baby corn, or sliced mushrooms.
• Whole wheat or regular spaghetti can be substituted for the soba noodles.  Soba noodles are Asian buckwheat noodles, and they can usually be found in the Asian foods section of your grocery store.  This is also where you will find the chili oil and rice vinegar.

Spicy Hunan Soba Noodles

Serves 6 to 8

Ingredients:

10 ounces Asian soba noodles

1 1/2 tablespoons dark sesame oil

1/4 cup soy sauce

2 tablespoons rice wine vinegar

2 tablespoons sugar

1 tablespoon chili oil

2 teaspoons grated peeled gingerroot

3/4 cup frozen peas, thawed

3/4 cup julienned carrots

2 scallions, chopped

Cilantro

Chopped peanuts

Cook the soba noodles in a pot of boiling water according to package directions; drain.  Toss the noodle in a large bowl with the sesame oil until evenly coated.  Whisk the soy sauce, rice vinegar, sugar, chili oil, and gingerroot in a bowl.  Pour the soy sauce mixture over the noodles and toss to coat.  Chill, covered, for up to 24 hours.

About 2 hours prior to serving,  add the peas, carrots, and scallions to the noodles and toss to mix.  Chill and cover until ready to serve.  Just prior to serving, sprinkle with chopped peanuts and cilantro and toss to mix. 

Traditional Polenta (Soft or Set)

This recipe accompanies the Grilled Polenta, Prosciutto, and Portobello Salad.

Traditional Polenta

Serves 6 to 8 (makes 24 set pieces)

Ingredients:

10 cups cold water

1 heaping tablespoon coarse salt

1 large dried bay leaf

2 cups coarse ground polenta meal

Freshly ground black pepper

For soft polenta

2 tablespoons butter

Freshly grated Parmigiano-Reggiano

Put 6 cups of cold water, the salt, and the bay leaf into a large heavy stockpot, and bring to a boil.  Bring the remaining 4 cups to a simmer in a small saucepan over medium heat.  Add the polenta to the large pot in handfuls, whisking constantly until combined.  Reduce heat until only a couple of large bubbles appear at a time.

Whisk 2 ladlefuls of simmering water into the polenta and cook, stirring frequently with a wooden spoon or spatula, until the water has been absorbed, about 5 minutes.  Continue to add 2 ladlefuls of water every 5 minutes, stirring often and waiting for it to be absorbed before adding more, until the polenta is creamy and just pulls away from the sides of the pot, about 45 minutes.

If not serving immediately, reduce the heat to the lowest setting, cover the pot, and keep warm until ready to serve (up to 1 hour).  Remove the bay leaf and season with salt and pepper.

For soft polenta:  Stir in the butter.  Top each serving with Parmigiano-Reggiano.

For set polenta:  Pour the polenta into a 13X9 inch baking dish.  Let stand until no longer steaming, about 10 minutes.  Refrigerate, uncovered, until cold and set, about 1 1/2 hours.  Cover with plastic wrap and refrigerate until ready to serve (up to 2 days).  Turn out the polenta onto a flat, clean surface.  Cut into 1 1/2 by 2 inch rectangles, about 24 pieces. 

Spicy Sesame Noodles

Some recipes just make you think of summer.  They're the ones that are nice and light, full of fresh colorful vegetables, and they would be perfect for bringing on a picnic.  Right about now, I think that we all could use one of these recipes to help combat the winter weather blues.  If it's not snowing where you are, then it's probably raining, and if it's not raining or snowing, then you're probably dealing with cold and biting wind.  Hopefully, on Groundhog Day at the end of next week, Punxsutawny Phil will have good news for us and spring will be just around the corner.  Until then, come in out of the cold, make yourself a fruity drink with a little umbrella, put on some Jimmy Buffett, and enjoy this summery Spicy Sesame Noodle salad. 

I love to make this salad because it is easy and versatile and it lasts for several days in the refrigerator.  I actually think that it tastes better the second day, when the flavors have really had a chance to blend.  It can be served as a side salad or light lunch, or you can add sliced grilled chicken to it and make it a meal.  It is also nice to be able to "mix and match" whichever fresh vegetable combination that you like (or need to use up!) because the dressing tastes great with them all.  Season it to your taste, using a bit less chili oil for a lower level of spice.  Here are just a few tips for these super simple sesame noodles:

• The noodles will keep for 3-4 days, tightly covered in the refrigerator.  They are also delicious served cold.
• Hot chili oil can be found in the Asian foods section of most grocery stores and at specialty Asian markets.  For a homemade substitute, simmer 2 teaspoons of crushed red pepper flakes in a combination of 1 cup canola or vegetable oil plus 2 tablespoons sesame oil over low heat for 5 minutes.  Cool completely and then transfer to a bottle or container and refrigerate for up to 1 month.
• Other ingredients that can be added to the salad include, but are certainly not limited to: sliced grilled chicken, beef, or pork, cooked shrimp, baby corn, snow peas, julienned cucumbers, sliced mushrooms, and julienned yellow or green peppers.  Try to use a colorful combination for presentation purposes.
• Instead of using the whole wheat spaghetti, try substituting egg noodles or soba noodles (Asian buckwheat noodles.)

Spicy Sesame Noodles

Served 4-6

Ingredients:

1 tablespoon peanut oil

2 tablespoons minced peeled fresh ginger

2 garlic cloves, minced

3 tablespoons dark sesame oil

2 tablespoons soy sauce

2 tablespoons balsamic vinegar

1 1/2 tablespoons sugar

1 tablespoon hot chili oil

1 1/2 teaspoons salt

1 pound whole wheat spaghetti

12 green onions (scallions), thinly sliced

1 cup sugar snap peas, trimmed

1 red bell pepper, julienned

1 large carrot, peeled and julienned

1/2 cup coarsely chopped roasted peanuts

1/4 cup thinly sliced basil leaves

Heat the peanut oil in a small skillet over medium heat.  Add the ginger and garlic and saute for 1 minute.  Transfer to a large bowl.  Add the sesame oil, soy sauce, balsamic vinegar, sugar, chili oil, and salt; whisk to blend.

Bring a large pot of boiling salted water to a boil.  Cook the noodles according to the package directions until they are "al dente" or just tender, stirring occasionally.  Drain the noodles and rinse under cold water until cool.  Drain the water thoroughly and then transfer the noodles to the bowl containing the sauce.  Add the sliced green onions, sugar snap peas, and julienned pepper and toss to coat the noodles.  Let the mixture stand at room temperature until the noodles have absorbed the dressing, tossing occasionally, about 1 hour.  Stir in the peanuts and basil and toss again.  Season to taste with salt and pepper and serve at room temperature. 

Pomegranate and Pistachio Wild Rice Salad

Pomegranates are everywhere.  Ever since they were crowned the "Superfood of the 21st Century" a few years ago, pomegranates have been spotted in everything from fruit smoothies to Thanksgiving stuffing.  I have seen the bright red seeds mixed into gourmet chocolate bars,  gelato, salads, and sauces, and pomegranate juice, once carried exclusively by health food stores, can now be purchased at your local 7-11 in various sizes.  I would be willing to bet, however, that many people who are stocking up on these pomegranate products by the organic truckload could not even tell you what the health benefits of this ubiquitous fruit are (I couldn't until I did a little research.)   

Research reports that pomegranates are rich in vitamin C, antioxidants, and can also help to lower your "bad" cholesterol.  In addition, pomegranate juice, like aspirin, can help keep blood platelets from clumping together and forming unwanted clots.  These are just a few of the many potential benefits of eating pomegranates. 

One of the definite benefits of eating a pomegranate is that they are absolutely delicious.  The plump, juicy little seeds are a nice combination of sweet and tart.  Up until yesterday, I hadn't used them at all in my cooking, but let me tell you, after tasting this Pomegranate and Pistachio White andWild Rice Salad, I think that I will be incorporating them often.  I am so glad that I made enough for leftovers--it was really wonderful and I can't wait to have it again.  There are so many flavors and textures going on at the same time with the salty, crunchy pistachios, the caramelized red onions, the two kinds of rice, and the juicy seeds.  In addition, as you can see from the photo, it's not bad to look at either!  With this recipe, I think that I have found my side dish for the next time I entertain.  I might even plan the whole meal around it--it's that good!  Here are some tips for perfect pilaf: 

• If you are using whole pomegranates, it is important to note that their juice stains (cutting boards too!), so be sure that you are not wearing your favorite outfit when you cut into them.  Work close to a sink or over a large bowl.
• To open and get the seeds out of a pomegranate, make a cut through the top and halfway through the pomegranate with a chef's knife.  Pry open the fruit the rest of the way with your fingers.  Make a second cut, again halfway through the fruit, and use your fingers to pry it open, so that you are left with four quarters of the pomegranate.  Working over a bowl, use your fingers to scoop out the seeds from the peel and the membrane.  Fill the bowl partially with water, and the seeds will sink to the bottom as the membranes float to the top.  Once you are done stripping the seeds from the skin, skim the membranes from the top of the water and strain the seeds.  Use immediately or store in an airtight container for 2-3 days.
• To make this recipe faster and easier, you can substitute a white and wild rice mixture for the separate wild and white rices.  Cook according to package directions and combine with the remaining ingredients.

Pomegranate and Pistachio Wild Rice Salad

Served 4-6

Ingredients:

1 tablespoons butter

3 tablespoons olive oil, divided

1 cup thinly sliced red onion

3/4 cup wild rice

2 cups low sodium chicken or vegetable stock, plus more if needed

1/2 cup long grain white rice

2 teaspoons toasted sesame oil

2 tablespoons red wine vinegar

1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)

Salt and coarsely ground black pepper

2 scallions, minced

1 cup POM Wonderful pomegranate seeds (about 1 large pomegranate)

2/3 cup roasted shelled pistachios, chopped

3/4 cup chopped flat-leaf parsley

Heat the butter and 1 tablespoon of the olive oil in a medium pot over medium heat.  Add the red onion and cook, stirring frequently, until the onions have softened and are beginning to caramelize, 8 to 10 minutes. Add the wild rice to the pot and stir to coat well.  Add the chicken stock and bring the mixture to a boil.  Stir the rice, cover, reduce  the heat, and simmer for 25 minutes.  Stir in the white rice, cover, and simmer until the rice is tender, about 20 minutes, adding more stock if necessary.  Remove from the heat and let stand, covered, for 5 minutes.

Whisk the sesame oil, vinegar, thyme, and 2 tablespoons of olive oil in a large bowl; season with salt and pepper.  Stir in the rice mixture, tossing to coat.  Add the scallions, pomegranate seeds, pistachios, and parsley and stir to mix well.  Season with salt and pepper.  Serve the salad warm, room temperature, or even cold!

Brussels Sprouts with Toasted Pine Nuts and Caramelized Shallots

O.K., so I know that this recipe is probably not the one that people are going to be flocking from all corners of the Internet to read.  I considered putting "chocolate" in the title, but that ended up making it entirely too long.  Brussels sprouts are one of those foods, like leeks or eggplant, that many people just assume that they don't like because of the funny name or appearance, or both.  Sounds like a bit of vegetable discrimination to me!   This year, I am giving you the assignment to convert at least one of your guests into a brussels sprouts believer.  Fortunately, I am providing you with the perfect dish with which to accomplish this task.

This recipe is really more of a brussels sprouts "hash" due to the fact that they are thinly sliced prior to cooking.  The toasty pine nuts, the caramelized shallots, and the sweet and sour combination of the sugar and vinegar make this a very complex tasting side dish, even though it doesn't take much time at all to prepare!  Here are my tips:

• Keep an eye on the pine nuts while they are toasting.  They burn very quickly.  I have had to throw out many batches over the years when I have tried to do too many things at once!
• If you don't have pine nuts, substitute walnuts or pecans.
• This is one dish that should be cooked just prior to eating for presentation purposes.  If the brussels sprouts sit too long, then they tend to wilt.  You can chop the shallots and brussels sprouts ahead of time or better yet, you can assign this job to one of your "sous-chefs!"
• If you want to customize this recipe a bit, a few suggestions would be to saute some chopped bacon prior to the brussels sprouts to infuse them with the bacon flavor, or to add some thinly sliced fennel to the shallots and caramelize both.  Fennel has almost a licorice flavor when raw, but roasted or sauteed it takes on a sweeter, but still very distinct, flavor.
• You can get away with cutting back on the butter in this recipe.  The end result is very rich!

Brussels Sprouts with Toasted Pine Nuts and Caramelized Shallots

Serves 8-10

Ingredients:

1/4 cup pine nuts

6 tablespoons butter, divided

1/2 pound shallots, peeled and thinly sliced

Kosher salt and ground black pepper

2 tablespoons apple cider vinegar

4 teaspoons sugar

1 1/2 pounds brussels sprouts, ends trimmed

3 tablespoons extra virgin olive oil

1 cup water

Preheat the oven to 350F degrees.  Toast the pine nuts in a shallow pan until they are a deep golden color, about 5 minutes.  Set aside to cool.

Melt 3 tablespoons butter in a large skillet over medium heat.  Add the shallots and sprinkle with salt and pepper.  Saute until soft and golden, about 10 minutes.  Add the vinegar and sugar.  Stir until the shallots are brown and glazed, about 3 minutes.  Transfer the shallots to a plate and wipe out the skillet.

Halve the brussels sprouts lengthwise.  Cut them lengthwise into thin (1/8 inch) slices.  Heat the oil in the large skillet over medium-high heat.  Add the sprouts and sprinkle them with salt and pepper.  Saute until they are brown at the edges, 6 minutes.  Add 1 cup of water and 3 tablespoons butter.  Saute until most of the water evaporates and the sprouts are tender but still bright green, about 3 minutes.  Add the reserved shallots and pine nuts and season with salt and pepper.