Feature Ingredient: Spring Greens

Pea Shoots

In DC, we seemed to have skipped straight from winter into summer. Either way, one thing that is really special about this time of year (besides the cherry blossoms!) are fresh spring greens. On a recent trip to Whole Foods, I was attracted to a box of pea shoots. I had no real plans for them nor even knowledge of how to use them, but suspected that these could inspire something interesting. So here goes.

They taste just like fresh spring peas, go figure. But their shape allows for a wide variety of uses, in much the same way one might use baby spinach - raw or sauteed, salads or soups or even sandwiches. Really the only limitation here is your imagination. I decided to lightly saute these with sliced garlic & a bit of olive oil. Afterwards, I tossed the sauteed pea shoots with some basil pesto we happened to have on hand. This was superb & the pesto helped lend a light nutty flavor.

Encouraged by these results, I experimented a bit more. We happened to have a sweet potato on hand, which inspired me to try a variation of a stuffed potato. I baked the sweet potato for about 45 minutes, until tender to the touch of a fork & then scooped out the orange insides.

I mixed the sweet potato insides with a generous handful of raw chopped pea shoots, approximately 1 tbsp mayo, 1/2 tsp sriracha, and a bit of salt & pepper.

Then we filled the sweet potato skins with this mixture & topped with pea shoots wilted with olive oil & garlic on the skillet. 

We served both the garlicky, sauteed pea shoots with pesto and the stuffed sweet potatoes with steamed cod (more or less following the recipe found here). Some flaky Maldon salt proved all the garnish this combination required. These results were light, refreshing & a nice welcome into a new season of flavors. 

Dont let your creativity expire with these few suggestions, check out some other enticing offerings here. Happy weekend all - any special plans? What's cooking this weekend? 

Spaghetti with Clams

Spaghetti with Clams

We rarely have any leftover white wine in an opened bottle. But when we do, I like to take take advantage & cook with it. This clam sauce came together in under a half hour. I am a sucker for pasta served up anyway, but this one hits a particular weak spot, perhaps evoking fond memories of travels through Italy. If serving this for a crowd, I would definitely gussy this one up with 2 dozen little neck clams in their shell to add a wow factor to each plate.

ingredients:
1/2 box thin spaghetti noodles
1 glug olive oil
2 butter pats, divided
1 10 oz can whole fancy baby clams
~1/3 bottle of white wine (we used sauvignon blanc)
1 tsp olive oil
1 pinch crushed red pepper flakes
1 clove garlic
1 inch piece parmesean cheese, finely grated
1 handful of parsley, chopped
1 lemon slice
fresh ground black pepper, to taste
yield: 4 servings

1. salt large pot of water, add a glug of olive oil. bring to a rigorous boil & add pasta. cook until al dente, approximately 8 minutes. when draining pasta, reserve 1/2-1 cup of the cooking liquids. 

2. meanwhile, melt 1 pat of butter in a pan over low-medium heat. add clams & ~1/2 the juices from the can, white wine, olive oil, red pepper flakes, garlic. cook until the wine has cooked off (you should not be able to smell it).

3. combine the cooked pasta with the clam sauce & reserved pasta liquids. garnish with grated parmesean cheese, coarsely chopped parsley, a squeeze of lemon & fresh ground black pepper.

An Escape from the Cold

Fish Tacos

The recent cold snap in DC was a shock to the system. Just when signs of spring were abounding -- buds coming up, cherry blossoms peeking through, a couple of mid-60s days where everything felt bright. And then bam! a wet, dreary cold that dampened the spirits. We made these fish tacos last night in an attempt to channel warmer weather & provide a mental escape from the cold. 

Tilapia Tacos with 

Avocado & Cilantro-Lime Cabbage Salad

Tilapia is a firm, white, flaky fish with a mild taste that suits a range of cooking flavors. Incidentally, tilapia is considered one of the most sustainable farm-raised fish to eat, given that it consumes a mostly plant-based diet, reducing the need to harvest wild fish to feed them. This is guilt-free indulgence!

ingredients:
2 fillets of tilapia
2 pats of butter
4 flour tortillas
1/4 head of cabbage or 1 packed cup pre-shredded cabbage
1 generous handful of cilantro, coarsely chopped
1 lime, juiced
1 tsp olive oil
1 tsp cumin
3-4 dashes of hot sauce of your choosing + more to taste
1 avocado, sliced
salt & pepper, to taste

1. sprinkle a bit of salt & pepper on the tilapia fillets.

2. in a frying pan, melt 2 pats of butter & add the tilapia. cook until both sides brown a bit & the inside becomes opaque white, tender & flaky.

3. meanwhile, warm the tortillas. i usually warm mine in a cast iron skillet.

note: ordinarily, i would tout the benefits of a whole grain variety of tortilla, but in this case, the flour tortilla really pulls this together nicely, providing the perfect texture -- don't skimp here, even if you would normally opt for a whole grain or even a corn tortilla.

4. if using a whole head of cabbage rather than pre-shredded variety, slice the cabbage as thinly as possible. then toss together with the cilantro, lime juice, olive oil, cumin & hot sauce of your choosing. 

note: feel free to make this salad ahead of time, as it gets better the longer the flavors have had a chance to sit together. 

5. line the warmed tortillas with the tilapia fillets, avocado slices & the cilantro-lime salad. 

6. serve with your favorite warm weather cocktail & enjoy!

Blood Oranges, Cont.

Blood Orange, Mango, Avocado & Shrimp Salad

Last night we found ourselves in a pinch -- too late to cook dinner & there is 'nothing' in the fridge. A text from my sister showing off the shrimp tacos she & her husband prepared that night proved all the inspiration we needed for a salad that came together in a matter of minutes. Some frozen shrimp, a leftover blood orange, an avocado & a mango brought this inspiration to life.

ingredients:

~2 dozen shrimp, frozen

1 head romaine lettuce, chopped

1 blood orange, segmented

1 avocado, diced

1 mango, diced

1 tbsp olive oil

1 tsp cumin

1/2 lime, juiced
1/4 tsp red pepper flakes

1 generous pinch salt (preferably maldon)

1 grind of whole peppercorns

1. bring a large salted pot of water to a rigorous boil. add shrimp & cook until shrimp turn pink & float to the top of the pot. pour cooked shrimp into a colander to drain off the water. run some cold water over the shrimp to stop them from cooking. if necessary, peel & de-vein the shrimp.

2. chop lettuce & fruits. place in a large bowl.

3. in a small bowl, whisk together olive oil, cumin, lime juice & spices. taste to adjust. if the dressing is too acidic, feel free to drizzle in some honey.

4. toss together cooked shrimp, lettuce & fruits with the dressing.

5. Enjoy!

Brown Bag Lunch: Soba Noodle Salad

Soba Noodles with 

Shrimp, Roasted Sweet Potatoes, Kale Chips & Onions

Remember the braised kabocha squash? The next day we threw together this soba noodle salad with shrimp which we cooked in the leftover kabocha braising liquids. This was a perfect reinvention of leftovers to bring to lunch the next day. A peanut sauce would work really well here in lieu of the braising liquids. Whole wheat spaghetti would also work in lieu of soba noodles, but I really like the nutty flavor & lighter texture of these Japanese buckwheat noodles.

ingredients:
1/2 large sweet potato (or leftover kabocha), diced
1/2 red onion, sliced
1 bunch kale, deveined & cut into bite-size ribbons
1.5 tbsp olive oil, divided

4 dashes of worchestire sauce

salt & pepper, to taste
1 bundle soba noodles (usually about 1/3 package)
2 thick pats of butter

~1.5 dozen fresh or frozen shrimp
1/2-3/4 cup braising liquids, or peanut sauce

cilantro & scallions, chopped (optional)
yield: 3 servings

1. preheat oven to 350F

2. line baking sheet with sweet potatoes & onions. sprinkle with olive oil, worchestire sauce and salt & pepper to taste. in a separate baking sheet, line with kale & sprinkle with olive oil and salt & pepper to taste. both should cook for about 20 minutes, although the kale make cook more quickly, depending on the size of the sweet potatoes. you will need to turn both about 1/2 way through to make sure everything cooks on both sides evenly.

3. bring large salted pot of water to boil. add soba noodles to a rigorous boil for 1-2 minutes, or until noodles soften. (warning: soba noodles cook much more quickly than regular pasta noodles.)

4. pour cooked noodles through a colander, and immediately run cold water over them to stop them from cooking. toss with sweet potatoes and kale.

5. melt butter in a non-stick or all-clad pan over low-medium heat & add shrimp. 

6. if using frozen, you can expect these to let out some liquid, which you will want to drain off. add the braising liquid from the kabocha (or peanut sauce, if using) & cook until shrimp turn pink. 

7. once shrimp have finished cooking, toss together with the soba noodles & vegetables. garnish with chopped cilantro & scallions.

Weekend Outings: Hana Japanese Market

Hana Japanese Market

Our local supermarket leaves a bit to be desired. Aptly named the 'Soviet Safeway', it is hard to count on basics let alone interesting & rare ingredients that inspire. Cue in Hana Japanese Market a store managed by a helpful gentleman bearing a remarkable likeness to his cartoon representation. This tiny space is filled with a diverse range of Japanese ingredients. Fresh Japanese produce is delivered from LA & local farms on Thursdays. Our recent excursion to Hana inspired the following.

Steamed Flounder 
with Soy Braised Kabocha Squash

Steamed Flounder

Do you ever use a bamboo steamer to cook? Its a great way to bring forward the subtle, natural flavors of seafood & vegetables. When steaming fish, a white flaky fish seems to work best. This flounder was superb. We have a nonstick 9 inch Calphalon pan that fits perfectly under the bamboo steamer. Use any pot or pan that will allow for at least one inch of water underneath to steam, being careful to not submerge the bamboo in the water below. We line the steamer with banana leaves, but I suspect cabbage would work just as well. 

ingredients:
2 fillets of white flaky fish
1 tbsp soy sauce
1 tsp mirin
1 tsp rice vinegar
1/2 inch piece fresh ginger, minced 
1 clove garlic, minced
maldon salt (optional)

1. Arrange the fish fillets on the banana leaves.  

2. In a small mixing bowl, combine soy sauce, mirin, rice vinegar, pressed ginger & garlic. Brush fish with sauce.

3. Bring about 1 inch of water in the pan below to a boil (feel free to play with the flavor of the water -- think balsamic or rice vinegar, garlic or ginger) & steam the fish for about 10-15 minutes, depending on the thickness. If you are using stacked steamers, you will need to rotate them half way through the cooking process to ensure even cooking.

4. Garnish with maldon salt. 

Soy Braised Kabocha Squash

{original recipe found here}

Simply put, this was finger licking good. Kabocha Squash is so delicate it feels like it is melting in your mouth. This savory side dish really lets the kabocha shine, but as with pumpkin its uses are plentiful. This paired really well with the fish & makes for an easy, knock-out side dish for a dinner party.

ingredients:
2 tbsp olive oil
1/2 inch piece ginger, minced
2 cloves garlic
3 scallions, diced
1/4 cup chicken or vegetable stock (+ more, as needed)
3 tbsp soy sauce
1 tbsp mirin
1 tbsp honey or sugar
1/2 kabocha squash, sliced into 1/4 inch wedges

1. heat oil over medium-high heat. add ginger, garlic, scallions and saute until garlic browns a bit & mixture becomes fragrant. add stock, soy sauce, mirin & honey. 

2. scrape any browned bits from the bottom of the pan. add squash into liquids & dial back heat to a simmer. cover and cook for about 15-20 minutes, until squash softens. rotate 1/2 way through cooking so all pieces can glaze at the bottom of the pan.

3. if you have any leftover braising liquid (we had a good 1/2-3/4 cup leftover liquids), save it! be on the look out for an up-coming post featuring a soba noodle salad using these braising liquids!

Thai Green Curry

Thai Green Curry with Shrimp & Tofu

In our household, this is a classic standby --  making frequent appearances in our week night rotations. This one is easy & whether ladled over rice or eaten alone as a soup, it is sure to impress. Besides, sometimes experimentation at home is more fun than ordering take out.

ingredients:

1 can of light coconut milk

1 tsp Thai green curry paste (to begin, more to taste up to 4 tsp)

1 tsp fresh ginger, grated

1 clove garlic, minced

1/2 tsp fish sauce

1 pinch freeze dried lemongrass, or one stalk lemongrass, pounded (optional)

3/4 cup frozen peas

1 carrot, very thinly sliced

1/4 fennel bulb, very thinly sliced

1/4 sweet white onion, very thinly sliced

1 bulb baby bok choy, very thinly sliced

18 shrimp, frozen

1/2 block silken tofu, cubed

1/2 lime, cut into wedges

kaffir leaves (optional)

handful of basil, chopped

handful of cilantro, chopped

yield: 3 servings

1. in a large pot, combine the coconut milk, Thai green curry paste, ginger, garlic, fish sauce & lemongrass over low-medium heat. simmer for about 10-15 minutes until flavors blend. taste & adjust to desired heat level, adding more curry paste in .5-1 tsp increments.

2. add in the vegetables & blanch them - the key here is to not overcook the vegetables. crisp vegetables retaining their flavor make this soup particularly refreshing.

3. as the vegetables cook, add in the shrimp & tofu. once the shrimp turn pink, turn off heat source. squeeze lime wedges into the curry, cover & let stand for several minutes.

4. serve with fresh squeezed lime wedge, kaffir leaves, basil & cilantro.

Gumbo

Andouille Sausage, Chicken & Shrimp Gumbo

{slightly adapted from Cook & Be Merry}

The ingredient list on this one is a bit intimidating in length & cost, but well worth it. For us, this recipe braved new culinary terrain, including the creation of a roux base & the addition of spices only towards the very end of the cooking process. Serve this up over rice for a big crowd or better yet make with the intention of the leftovers. This gumbo tastes even better the next day, once the flavors have had a chance to sit together over night.

ingredients:
1/3 cup vegetable oil
1/3 cup all purpose flour
1 large white onion, chopped
1/2 yellow bell pepper, chopped
1/2 red bell pepper, chopped
4 cloves garlic, chopped
1/8 tsp cayenne 
1/3 cup dry white wine
handful fresh thyme, minced
2 bay leaves
1 14 oz can diced tomatoes with juice
1 8 oz bottle claim juice
1/2 can chicken broth
2-3 andouille sausage links, cut into coins
4 chicken tenderloins, cubed
3 dashes of Worcestershire sauce
2 tbsp total ground coriander seeds, white peppercorns, black peppercorns, in more or less equal parts
1 tsp paprika
1/5 tsp mustard powder
4 green onions, diced
18 frozen shrimp (it is more convenient to eat if these are peeled in advance, but it enhances the flavor to cook in shells)
yield: 4 generous servings

1. heat oil in large Dutch oven over medium heat until very hot, but not yet smoking. add flour & stir constantly until mixture is dark brown & fragrant.

2. add onion, peppers, garlic & cayenne powder to the roux and cook until onions begin to brown. stir frequently, the onions will release liquid as they cook, so there should not be a need to add more liquid.

3. add wine, thyme & bay leaves. stir until the wine absorbs. 

4. add tomatoes, clam juice, broth, sausage & chicken. lower heat & simmer until chicken is cooked through. the acids from the wine & tomatoes will smell overpowering. 

5. as the chicken cooks the gumbo will taste a bit flat, presenting a blank palate for spices & making this gumbo truly come alive. add the Worcestershire sauce & spices. it will seem like a lot, but we found the flavors to absorb nicely. taste & adjust.

6. in the last few minutes of cook time, add the green onions & shrimp. simmer until the shrimp cook through & turn opaque. 

7. turn off & let stand for at least 5 minutes before serving.

8. serve with rice if desired & garnish with parsley or more minced green onions.

Lately, Snacking On: Corn Muffins

Crab & Jalapeno Corn Muffins

This is the season where get togethers often involve large, spicy pots of chili. These corn muffins are an excellent match for a hearty chili. These are also interesting & flavorful enough to eat on their own right - add a smear of chive cream cheese & serve with a side of greens to complete the meal. Honestly, these were so good, I even ate them for breakfast the next day.

ingredients:
1 cup corn meal
1 cup flour
1/2 cup sugar
3 tsp baking powder
1 tsp salt
1 can crab meat 
1/2 can jalapeno peppers
1/2 vegetable oil
2/3 cup milk
2 eggs, beaten
yield: 12 muffins

1. preheat oven 400F

2. grease muffin tins with stick of butter

3. combine corn meal, flour, sugar, baking powder & salt in bowl.

4. mix oil, egg & milk. fold in crab meat & jalapeno.

5. add mixture to dry ingredients. mix until batter is uniform in consistency. 

6. pour corn meal batter into greased muffin tins, filling until 2/3 full.

7. bake for 15-20 minutes, or until a toothpick comes out clean.

Resolution Worthy

Shrimp & White Beans

This time of year is full of self-reflective commitments & promise. However, New Year's goals should not mean diet deprivation & sacrificing flavor. This meal is balanced & filling, but above all it is delicious. Together, these recipes yield two generous servings, or three when served with a crusty French Baguette & leafy greens on the side.

Lemon Garlic Shrimp with Roasted Broccoli 

ingredients:
2 dozen frozen shrimp, defrosted
1 broccoli crown, cut into florets
1 shallot, coarsely chopped
1/2 lemon, juiced
1 tsp olive oil
2 garlic cloves
salt & pepper to taste

1. pre-heat the oven to 400F.

2. toss the shrimp, broccoli & shallots with the lemon, olive oil & garlic. line on a baking sheet, then sprinkle with salt & pepper to taste.

3. roast the shrimp & broccoli for about 10 minutes. 

note: I parboiled the shrimp first, however they were a bit overcooked in the end. I think letting them defrost a bit & roasting them straightaway with the broccoli is the better alternative.

Panko-Crusted White Beans with Rosemary & Garlic

ingredients:

1 can Cannellini white beans

2 tsp olive oil, divided

1/2 sweet white onion, diced

1 clove garlic, pressed or finely minced

4 inch fresh rosemary sprig, minced

~2/3 cup panko

salt & pepper to taste

1.  rinse beans in a colander, let drain. 

2.  warm 1 tsp olive oil in a pan. add onions & garlic + a pinch of salt. cook until onions begin to brown.

3.  combine white beans, rosemary & panko in a shallow dish. gently fold white bean mixture into onions. add more oil as needed to prevent the beans & panko from sticking to the pan. 

4. cook until the panko has browned a bit & formed a loose crust around the beans.

Luck & Prosperity in 2013

Blackened Catfish with 

Black Eyed Pea Patties & Garlic Green Beans

Black-eyed peas are a southern inspired New Year's tradition in our household, believed to usher in good luck & prosperity throughout the year. Embracing the southern tradition, we paired these black eyed pea patties with blackened catfish & garlicky green beans along with a spoonful of late harvest tomato chutney. 

What traditional foods do you eat on New Year's day?

Blackened Catfish

ingredients:
1 cup panko bread crumbs

3 tbsp blackened seasoning 

3 catfish fillets

1 egg, slightly beaten
3 thick pads butter

1. combine the panko & blackened seasoning in a large, shallow dish

2. dredge each side of the catfish fillets through the egg. then immediately dredge each side of the catfish fillets through the panko mixture.

3. melt the butter over high heat in a steel or cast iron pan. when the butter bubbles a bit, add the fish fillets.

4. depending on the thickness of the fillet, cook fish until each side blackens & the inside meat is flaky white. 

note of thanks! the catfish we used was compliments of the world's best outdoorsman, my father

Black Eyed Pea Patties

ingredients:

1 can black eyed peas

2/3 cup all purpose flour, more as needed to bind patties
1 egg, slightly beaten
1 tsp Creole Seasoning (we use Tony Chachere's)
1 dash fresh ground pepper
vegetable oil for frying

1. rinse the peas in a colander

2. line a large bowl with the flour & add black eyed peas

3. mash the peas with the back of a fork or a wooden spoon into the flour until the consistency becomes more or less uniform, it is fine if some beans keep their original shape.

4. using hands, mix in egg, Creole Seasoning & pepper. form patties about one inch thick by 2 inches round. 

5. bring vegetable oil to high heat in large non-stick skillet (oil is ready when a drop of water pops). add patties & fry on each side until golden brown.

note: we used cornmeal in lieu of flour & the patties were a bit dry and crumbly, flour should make for a better binding agent here.

Garlicky Green Beans

ingredients:
1 lb fresh green beans, ends trimmed
1 tbsp olive oil
2 cloves garlic
1/2 cup panko
salt & pepper to taste

1. pre-heat oven to 400F

2. line a large baking sheet with string beans

3. drizzle olive oil over the beans. press garlic into the beans & sprinkle panko over the beans. 

4. using hands, mix the beans & other ingredients until evenly coated.

5. bake the beans for approximately 10 minutes or until slightly crispy.

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2013 photo credit