Spanish Tortilla - Tortilla Espanola

When I was in college, I worked at a Spanish tapas restaurant and wine bar, the only real tapas bar that Austin has known - Malaga, at it's original location on 4th Street. I connected with the fellow waitresses there, and we were all in the same phase of life together - young and vibrant, a little irresponsible, and liked to have a lot of fun. These girls would grow to become my best friends, and years later, I would be in their weddings and in the hosipital when their first babies were born. There's something about being "in the weeds", working hard and drinking beyond moderation, to bring twenty-something girls together. 

I like to think Malaga Tapas & Bar also refined our young palettes with an appreciation of good food and good wine. We had "mandatory" wine tastings to cultivate our knowledge of varietals, regions and distinguishing characteristics, and of course, we were in the know of the best food and wine events around Austin. I was even  given the opportunity to produce a Wine and Cheese Pairing Class at Malaga, where  I researched pairings, created the menu, advertised the class and educated attendees.

One of my favorite dishes at Malaga was the Spanish Tortilla, or Tortilla Espanola, a popular dish in Spain composed of layered, thin-sliced potatoes, bound by eggs in an omelet/fritatta fashion, topped with garlic aioli and romesco sauce. Typically, this dish, unlike other omelets, is served at room temperature, so its great for parties or potlucks. 

Without further ado, this is my homage to Chef Alex's Tortilla Espanola, derived from an All Recipes recipe found here.

Tortilla Espanola*

1/2 cup olive oil

2 large russet potatoes, peeled and cut into 1/4 inch slices

1 large Vidalia onion (any large sweet onion)

6 eggs 

1 roasted red pepper, drained and cut into strips

3 ounces of Spanish Serrano ham or proscuitto, sliced into strips

2 tablespoons chopped fresh Italian

parsley

salt and pepper to taste

2 tablespoons olive oil

Garlic Aioli

1 bulb of garlic

Juice of 1 lemon

1 large egg

1/4 cup olive oil

salt and pepper to taste

*Special equipment: Mandolin slicer. You can do this without one, but you'll spend a lot of time slicing the potatoes and onions thin. 

First heat oven to 375 degrees to roast the garlic for aioli. Cut off the top of the bulb of garlic, exposing the cloves, drizzle with about a tablespoon of olive oil, and wrap the garlic in foil to roast. Roast for about an hour or until tender and deep in color.

When garlic is roasted and cooled a bit, squeeze the cloves into a food processor or blender, and puree with the egg and juice of 1 lemon. Slowly stream in 1/2 cup of olive oil while the processor is going, to emulsify. Salt and pepper to taste, and set in fridge until tortilla is ready.

Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add potato slices, in rounds, as not to crowd the pan and cook, flipping when golden, and set to drain on paper towels. Gently toss potatoes with salt and pepper to taste.

Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool while the potatoes finish cooking.

Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, and Serrano ham. Gently fold in cooked potatoes. Heat the skillet with the reserved oil over low heat. Pour in the egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. 

Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes.

Slide the tortilla onto a serving plate and allow to cool to room temperature. Get the garlic aioli from the fridge and scoop some into a small plastic baggie, and cut a tiny corner off so you can pipe on the tortilla with precision. Drizzle the tortilla with the aioli, cut into squares or wedges and sprinkle with chopped parsley. Buen provecho!

Listening To: Manu Chao, Me Gustas Tu

Oyster Mushroom Risotto kissed with White Truffle Oil

On Valentine's Eve I cooked quite possibly one of the best meals I have ever made: Oyster Mushroom Risotto drizzled with White Truffle Oil, accompanied by Roasted Golden Beet Salad with Goat Cheese, Toasted Pine Nuts and Watermelon Radish. My weekend trip to the farmer's market inspired the menu, which made it all the better. I don't even know if I have the words to describe how stellar it truly was...Unctious? Yes. Decadent and luxurious with layer upon layer of flavor? Yes. Did I emit sounds of delicious pleasure while eating? Mmmmm hmmm.

As I mentioned in a previous post, I purchased the gorgeous Oyster Mushrooms from Kitchen Pride Mushrooms, and while perusing the booth, I asked for cooking recommendations. Oyster mushrooms are so delicate and beautiful, I was afraid of heating them into loosing their structural integrity. She recommended to coat with a little olive oil, salt, pepper, and roast them in the oven at a high heat until they are crispy. I knew this would be a perfect topping for some risotto. 

I found this recipe for Wild Mushroom Risotto on the Epicurious iPhone App, made adjustments and included them below. While the farmer's market veggies are truly the gems of these dishes, the White Truffle Oil adds an irreplaceable touch of decadence, sophistication and flavor. Don't use olive oil as a substitution, it's just not the same. Invest in a little bottle and be prepared for your mind to be blown. Amazing, out of this world stuff I now use on salads, veggies, anything to add that extra oomph.

Oyster Mushroom Risotto

43.5 oz. chicken broth (I used 1 full quart, plus 11.5 oz of another quart and saved the rest)*
3 tablespoons butter
3 tablespoons olive oil
2 shallots, chopped
8-11 oz. crimini mushrooms, sliced

1/2 lb. oyster mushrooms
1 cup arborio rice* or medium-grain rice
1/2 cup dry Sherry
1/2 cup freshly grated Parmesan cheese (about 2 ounces)
3/4 teaspoon chopped fresh parsley

Beet Salad

1/2 lb. golden beets, trimmed

1 watermelon radish

4 cups sliced romaine

1 Tbsp pine nuts, toasted

4 oz. goat cheese

Salad Dressing
Juice of 1 lemon (yielded 2 Tbsp)
1/4 cup Olive Oil
1 heaping Tsp honey

1 Tsp Dijon mustard
1 pinch of Herbs de Provence
salt and pepper to taste

*Use vegetable broth (or mushroom broth if you can find it) for a vegetarian dish.

Pre-heat oven to 400 degrees to roast the beets. Wrap the beets in foil, and once oven is  heated,  place on the middle rack for 1 - 1.5 hours until tender. Test by pricking with a fork. Once tender, set aside to cool.

Prepare a cookie sheet with foil and non-stick spray to roast the oyster mushrooms. I cut the pretty little ears from the stem (chopped the stem to use in the risotto), wiped them clean with a wet paper towel, placed on the cookie sheet and drizzled with olive oil, salt and pepper. I roasted at 400 for about 15 minutes, or until roasted and crispy. Periodically check on them every 5 mins or so to be careful not to burn.   

 

Bring chicken broth to simmer in medium saucepan. Reduce heat to low; cover and keep broth hot. Melt 3 tablespoons butter with olive oil in heavy large saucepan over medium heat. Add chopped shallots; saute 1 minute. Add sliced crimini mushrooms and chopped oyster mushroom stem; cook until mushrooms are tender and juices are released, about 8 minutes. Add rice and stir to coat. Add Sherry and simmer until liquid is absorbed, stirring frequently, about 8 minutes. 

Increase heat to medium-high. Add 3/4 cup hot chicken broth and simmer until absorbed, stirring frequently. Add remaining hot chicken broth 3/4 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 20 minutes. Cover and keep warm while you prepare the salad. 

Slip the skins off the cooled beets and slice into 1/4 in. rounds. If you are lucky enough to get your hands on a watermelon radish, peel the outside with a vegetable peeler, slice into thin slices, then slice those in half so your pieces look like little watermelons. Toast the pine nuts in a dry pan until just golden, this should only take a couple of minutes. Careful not to burn as these burn pretty quick when pan toasted. 

For the dressing, combine mustard, honey, lemon juice, olive oil, herbs de Provence, salt and pepper in a jar with a tight fitting lid, shake until incorporated - or whisk together. To assemble salad, lay your romaine lettuce as a base, add the watermelon radish pieces, beet rounds, top the beet rounds with goat cheese slices, garnish with toasted pine nuts and dress with vinaigrette. 

Back to the risotto. Heat pan to warm, once warmed, plate with a serving of risotto, top with roasted oyster mushrooms, garnish with shaved Parmesan cheese and chopped fresh parsley, drizzle with White Truffle Oil.
 

Enjoy! I think someone may fall in love with you all over again this evening. 

Listening To: Otis Redding, Try a Little Tenderness

Toasted Guajillo & Pork Posole

It's freezing outside, literally. I know what you're thinking, "Michelle, can you make me some soup so I warm my family with the deliciousness?" Yes, I will friend.

I know, I make a lot of soup. It's one of my favorite things to make. I've often had dreams of meeting the Soup Peddler and discussing our recipes over soup. 

Since it's super cold tonight, I wanted to make something super spicy. This particular recipe is from the November 2010 Cooking Light edition, I've made it before and really, this is where it's at. As always, I made a few adjustments and included them below.

3 dried guajillo chiles
1 1/2 pounds pork loin, trimmed and cut into 2-inch pieces
1 Tbsp. canola oil
4 cups chicken broth
1 cup water
1 Tbsp. ground cumin
Dash of ground coriander
Dash of ground chipotle chili pepper  
1 tsp. Mexican Oregano
1/4 tsp. Chinese 5 spice (I know, we're cooking Mexican, but you know how I do)
4 garlic cloves, crushed
1 medium onion, chopped into large squares
3 small chipotle chiles in adobo sauce + 1 Tbsp. of adobo sauce from the can
1 29-ounce can hominy, rinsed and drained

Preheat oven to 400°. Wash chiles and put them a baking sheet, drizzled with a little olive oil. Bake at 400° for 4 minutes or until dark. Cool; remove stems and seeds and slice or tear into strips. 
 
Sprinkle pork with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Add pork to pan; cook 5 minutes or until browned. 

Remove pork from pan. Now add the onions, garlic and hominy. Saute for about 5 minutes to soften a bit. Next add all the seasonings: cumin, oregano, Chinese 5 spice, coriander and chipotle chili powder. Stir and salt and pepper to taste. Let the spices toast together with the veggies for about 3 minutes, then add guajillo chiles, diced chipotle peppers and tablespoon of adobo sauce. 

Add broth, water and browned pork.  Bring to a boil; cover, reduce heat, and simmer for about an hour, or until pork is tender. Serve with diced cilantro leaves, and sliced radishes. Oh, and this would be great with some sliced avocado on top.

Listening To: Cee Lo Green with Bruno Mars, F*ck You (If you're underage, don't watch this video. Unless your parents are cool with you cussing.)

Pad Thai with Tofu and Purple Cabbage

What a beautiful day. I got home just in time to take Barnaby for a quick run to the park before the sun set, and it was amazing to feel the 72 degree breeze. For dinner, I was in the mood for something reasonably light, and I had no desire to go to the grocery store. Luckily, I have a ton of veggies on hand. Combine with tofu, ginger, garlic, peanuts, rice noodles, and a quick, spicy peanut sauce and we have Pad Thai. Well, kinda. My colorful version, at least.

1 8 oz. package rice noodles, linguine width 

1 package hard tofu

1/4 head of purple cabbage, sliced into thin strips

3 carrots, peeled and shredded

1 onion, diced

1 small thumb size piece of ginger, peeled and grated

2 large cloves of garlic, minced

1/4 cup cilantro, chopped

1/2 cup green onions, sliced into 2 in. pieces

1/3 cup peanuts, crushed

1 lime, halved, 1 half sliced into wedges

1/4 cup Satay Sauce (I used Central Market brand, any peanut sauce would work, or you could substitute peanut butter in a pinch. I've used it before and it's actually tastier, but I didn't have any on hand.)

1/4 cup chicken broth

3 Tbsp. Siracha Asian hot sauce (this is medium hot to me, feel free to use less or more according to preference)

3 Tbsp. fish sauce

2 Tbsp. low-sodium soy sauce

canola oil

Wash and prep all your veggies. A food processor really comes in handy with the carrots, and even the onions and garlic. I wanted my cabbage to be in neat, thin strips, so I sliced that with a knife. Peel your carrots, cut off the ends, process in the food processor with the grating attachment, remove. Now attach the chopping blade to cut up your onions and garlic, and give it a couple of whirls. Peel your ginger and grate with a Microplane. Chop the green onions and mince the cilantro. To crush the peanuts, put them in a plastic baggie and just pound them a few times with a pint glass. Be careful not to break the bag, though. 

Heat a wok with 1 1/2 Tbsp of canola or vegetable oil. Once the oil is hot, cook half of the tofu cubes until golden and crispy, about 4-5 minutes on each side. Salt and pepper, set aside on paper towels. Repeat the process with the other half. 

Now put a separate pot of water to boil and cook rice noodles according to package directions. While the water is heating to a boil, heat up the wok again, add 1 Tbsp. of canola oil. When hot, add the chopped onions and garlic, cook for about 2 minutes, then add the cabbage and carrots. 

I love cooking with purple. It just makes everything so pretty and festive. Cook at a medium heat until cabbage is softened a bit, about 8-10 minutes. Add ginger and stir to combine, and turn off the heat. 

Now time to make the sauce. In a bowl, combine the satay sauce, chicken broth, fish sauce, soy sauce, Siracha, and a squeeze from half a lime. Stir to combine completely with no lumps. 

Now turn the wok back to high, combine with the noodles, stir to incorporate, then add the sauce. Stir, then add tofu cubes. I douse it again with just a splash of soy sauce and Siracha. Top with chopped cilantro and green onions, turn off heat. Plate with a garnish of crushed peanuts, fresh cilantro and squeeze of lime.

Listening to The Asteroids Galaxy Tour, The Golden Age:

Deerlicious! Venison Chili and Rise of Deer-Named Bands

I love deer. Living in Austin and the hill country, we are graced with their presence in our backyard and on the greenbelt. 

I love eating deer, too. Mmmm, tasty. There's nothing like some good Axis venison sausage or a backstrap steak from meat bestowed upon you by a friend from a recent hunt. It's a gift, twice over. Thanks Garrett and Katy for being awesome friends with a pretty fantastic Hill Country ranch with a healthy deer population.  

Additionally, it has recently dawned on me that I like bands with the word Deer in the name. (And many more with the word Dear, but that's another post.) 

A snippet of a recent conversation:

Jason: What are you listening to over there?

Me: Deerhoof

Jason: Deerhunter?

Me: No, Deerhoof

Jason: Deertick?

Me: No, Deerhoof

There are several Deer-monikered indie bands out there now, and I thought it would be fun if we had a good old fashioned Deer pickin, to decide our favorite. What, you don't know any Deer-named bands? Well, lucky for you, you came to the right place. Read below for Synopses on Deer music (and if you are just interested in the Chili Recipe, scroll down). 

Deer Tick - Definitely more towards the indie folk side. I like this genre, but too much of it starts to make me zone out. Excellent road trip music, though. A 5-piece from Providence, RI, Deer Tick also has been compared to bands like Bright Eyes and Modest Mouse. I can see a little of The Decemberists in there as well. 

Deer Hunter - Really great chill music. Melodic, songs vary from poppy/catchy to kinda dreamy California 60's rock. They describe themselves as Ambient Punk.  The lead singer is sort of scary skinny. Revelation: I should feed Deer Hunter my Deer Chili!

Deerhoof - So this band is interesting, disjointed beats, feedback-y guitar, a-la-Sleigh Bells. And they kinda sound like that Japanese pop band that was playing in Kill Bill. But is it authentic or forced? You judge:

I think the lead singer is adorable, and she gets the Asian points.

Covered the music, now for the Mouth...

5 Alarm Venison Chili (so spicy it will make your ears ring)

Feel free to tone down the spice in this recipe, or substitute the venison for ground beef, bison, turkey, or tofu, if that's how you like your chili. But it sure is mighty tasty with deer meat. Oh, and you should know there is a deer processor right on S. Congress where you can pick up some fresh deer meat: Hudson's Sausage Company. It's on S. Congress & Annie, next to Woodlawn. Yep, right there. 

This is also a great recipe to use up your farmer's market peppers. For a while there, I was buying a couple of all the varieties I could find. They are just gorgeous, I couldn't help myself. If this happens to you too, know that you can use your chile-abundance to infuse vodka for bloody marys :)

2 lbs. ground venison
3 small sweet peppers (feel free to use 1 large bell pepper), diced
3 small poblano peppers, fire roasted, then peeled and diced
4 small Banana, Anaheim or Hatch peppers, seeded and diced
1 onion, diced
4 cloves garlic, minced
1 28 oz. can San Marzano Tomatoes
1 can of chipotle peppers (you'll use 1/2 - freeze the rest in a plastic baggie for later use)
1 Dark Beer (you know that one from the back of your fridge that your friend left over? Use that)
1 can black beans, drained and rinsed
1 Tbsp. Chili Powder
1 Tbsp. of Cumin
1 Tsp. Paprika
1 Tsp. Onion Powder
1/4 Tsp. Cayenne Pepper
3 Tbsp Olive Oil
Salt & Pepper to Taste

Put your oven to broil to roast the poblano peppers. On a cookie sheet, broil the peppers for about 4 minutes or so on each side, make sure you turn the peppers so they blister evenly. When the peppers are charred, remove from oven and place in a brown paper bag (or a plastic bag) for about 10 minutes or so. Once softened and warm enough to handle, peel the skins, they should slide right off. Now cut out the top and the seeds, dice the peppers into small strips. 

Heat a dutch oven or pot to medium heat and add 1 Tbsp. olive oil and heat. Saute together the onions, sweet peppers and banana peppers. Cook for about 5 minutes, or until they start to get soft, and remove and set aside. In the same pot, heat 2 Tbsp of olive oil and brown the venison. While venison is cooking, hand crush the San Marzano tomatoes with their juice. I recommend using a large, deep bowl because this could get messy. That's right, just pour the can contents in a bowl and get in there. Squeeze through your hands a few times until you have small chunks. 

When the venison is almost browned, add the garlic, chili powder, cumin, onion powder, paprika, cayenne and salt and pepper to taste. (Oh, I think I put a little sprinkle of Chinese 5 Spice. It has awesome depth with cinnamon and cloves.) Stir that together for about 3 minutes, and add back in the sauteed peppers and onions, and cook for a few more minutes. Now open up the can of Chipotle peppers and separate half in a plastic bag and set aside. Scoop the chipotle juice from the can into the sauce, and dice the chipotle peppers and add to the pot. Cook together for a few more minutes, then add the crushed tomatoes and the roasted poblanos. Stir together for a few more moments and add the beer. I say to eye-ball it to determine how chunky you want your chili. I basically added 1/2 the beer first, cooked for about 30 minutes, then added another 1/4 of the beer with the black beans, cooked for an additional 15 minutes. Serve with cornbread, crackers, cheese, sour cream - whatever you like.  Be prepared for your ears to ring - it's that spicy. 

So now that we've had our chili and we're all warm and toasty inside, let me introduce you to our friend, Jam. Jam lives in NYC and plays guitar in a pretty rockin band, I Am The Heat. (Totally apropo for this post, don't you think?) They just filmed their first music video, and I want to tell the world - or my small but freakin phenomenal blog audience, at least - Jam + band, you rock.

Enjoy!

Listening to: I Am The Heat, Flash or Confess

Tuna Salad Nicoise

I wish I had a fabulous story to tell you about this salad, like, "I savored my first Tuna Salad Nicoise at a cafe in Nice, accompanied by a crisp Sancerre, overlooking the Mediterranean in the late afternoon sun..." Sadly, I've never been. Someone should take me there.

Now, I know it's 30 degrees outside and you would really prefer some warm soup, but this salad, with Ahi Tuna, potatoes and eggs is a wonderful, hearty mix of flavors and textures. Exquisite in the summer with peak-season farmer's market produce, but still really great in the winter. (And besides, I made soup yesterday.) 

Tuna Salad Nicoise is something that I've been making for years, and it's sort of the French take on a Cobb Salad, for instance, where every person and recipe book makes theirs slightly different. My version below.

Ingredients:

Salad
2 small Ahi Tuna Steaks
5 cups of chopped romaine lettuce (usually Butter Lettuce is used, but I used what was on hand)
1 medium ripe tomato, cut into 8 wedges
1/4 lb. green beans, french cut (on the bias)
2-3 small new potatoes
2 eggs
10 Kalamata Olives (traditionally Nicoise Olives are used, but I had what I had)
Anchovies (optional, but they are super tasty with this salad)
Olive Oil

Dressing
Juice of 1 lemon (yielded 2 Tbsp)
1/4 cup Olive Oil
1 Tbsp parsley, minced
1 clove of garlic, minced
1 heaping Tsp honey
1 pinch of Herbs de Provence
salt and pepper to taste

First wash and pat your tuna steaks dry, marinate in about a Tbsp of olive oil, salt and pepper. For just about everything, I use this great mix of course salt, pepper and herbs that I bought from Callahan's General Store. If you haven't ever been there, it's on 183 South, on the way out of town to Lockhart (for barbeque, of course). It's a pretty awesome place where you can get a french press, fertilizer, hunting supplies and a backyard chicken all in one place.

Start a large pot of water on the stove to boil while you chop your lettuce, tomato and green beans for the salad and parsley and garlic for the dressing. Once you have the water rolling at a boil, delicately drop in the eggs and potatoes, cook for 10 minutes. Remove the eggs (leave in the potatoes) and drop in the green beans. After 4 minutes, remove the green beans and the potatoes. Shock the green beans in ice water to stop cooking. Peel the eggs. Cut the eggs and potatoes into halves.

Now make the dressing. In a jar or bowl, combine the lemon juice, honey, garlic, chopped parsley, salt, pepper, Herbs de Provence and olive oil. I tend to save all my old jars to reuse for dressings and relishes and stuff (I know, it's the Filipino in me). If you don't have a jar to shake up the dressing, you can certainly whisk it all together, just make sure to continuously whisk while streaming the olive oil so it emulsifies. 

To sear the tuna steaks, put a heavy-bottomed pan on the stove at medium high heat with  about 1 Tbsp of olive oil. When pan is hot, sear the steaks on each side for 4 minutes, or until desired degree of doneness. Slice into strips. 

Now put it all together. I like to pile the tomato, eggs, potatoes, olives in little mounds for aesthetic appeal. Place the tuna on top, drizzle with dressing, and pepper and salt to taste. 

Listening to: Grizzly Bear, Two Weeks

Rainbow Swiss Chard, Butternut Squash & Hazelnut Ravioli

I am always so excited about making this recipe. What an amazing mix of flavors, colors and texture...the chewiness of the butternut squash, the crunch of the hazelnuts, and the big mouthfuls of swiss chard laced with lemon zest and parmesan. Too good. 

Jason, of course, was in slight withdrawl from the deliciousness because I spent the Saturday and Sunday in Fredericksburg with the girls, drinking and eating the Hill Country. That sounds about right...let's see, 3 wineries (but 4 wine tastings) 3.5 restaurants (if you count the ice-cream shop/sandwich place), and a bar/cafe for morning Marys. Oh, and the Buffalo Nickel for Micheladas. So we have lots to catch up on, and some excellent places to recommend. More on that soon. 

I have some gorgeous farmer's market Rainbow Swiss Chard that I've been waiting to use for just this dish. Last year, my good friend Megan came to Austin with some items from her winter CSA crop, and I believe we were supposed to cook this but forgot. She emailed me the link to the recipe from the 101 Cookbooks website: http://www.101cookbooks.com/archives/hazelnut-chard-ravioli-salad-recipe.html. 

As always, my (just slightly) modified version below:

 

Ingredients
12 oz. raviolis (I used Central Market package in the  Arugula and Ricotta)
2 cups of butternut squash, peeled, seeds removed, and cut into small 1/2 in. cubes
1/2 onion, thinly sliced
1 shallot, thinly sliced
1 bunch rainbow Swiss chard, de-veined and cut into 1/2-inch ribbons, (I saved about 1/4 cup of the fuchsia stems from the chard, diced small)
1/4 cup Parmesan cheese, freshly grated
1/2 cup hazelnuts, toasted and chopped
2-3 tablespoons extra virgin olive oil, divided
fine grain sea salt, pepper
1 Tbsp lemon zest

First start the butternut squash. I went and used the entire squash so I would have leftovers for salads and soups for the rest of the week. If you choose to cook the entire squash now, cook in 2 batches. You only need 2 cups of these for this recipe.

Heat the olive oil over medium heat in a skillet. Add the butternut squash and toss so they are coated with the oil. Sprinkle with the salt. Now cover the skillet and let the squash cook through, this will take about three minutes. The water in the squash will help steam and soften them. When the squash is just cooked through (not mushy or falling apart), remove the lid and give them a good toss. Turn up the heat to medium-high and stir every minute or so until golden and crisp on the outside. I put these in the oven at 200 degrees, just to keep warm while I'm cooking everything else. Oh, and this is the part that I wrapped the hazelnuts in foil, sprinkled with salt, and put them in the oven too, to get nice and toasty.

Put a large pot of water on high heat to cook the ravioli. In another burner, heat a tablespoon of the olive oil in a skillet, add the onions, shallots with a pinch of salt.

Side Note: This is where I added the fuchsia stems of the Swiss chard for a shock of color with the onions and the shallots. If you use regular chard and not rainbow, I would skip this part, as it is mainly aesthetic and doesn't really affect the taste. If you did get the rainbow, it turns pink!

Doesn't it look like little hot pink flowers? I'm totally swooning. Back to the carmelizing...cook over medium heat, stirring occasionally, until the onions soften and turn deeper in color.

Water in the pot should be at a rolling boil now, generously salt and add the raviolis. My Central Market version only took 5 minutes to cook, so I just fished them out of the pot with a slotted spoon and added them to the skillet with onions, shallots and stems. Stir to combine, add the the chard. Wait until the chard begins to wilt, then stir in most of the cheese and most of the hazelnuts. (Save 1/2 cup of pasta water to add if necessary, but only if necessary, and not all at once. Start with 1 Tbsp at a time after - you don't want it to get watery, just a bit moist.) Gently fold in the butternut squash and lemon zest. Remove from heat. Garnish with remaining hazelnuts and grated parmesan.

Listening To: The Brazilian Girls, Me Gusta Cuando Callas

New Orleans Style Red Beans & Rice

My dad was born and raised in Lafayette, Louisiana, so I consider myself half Cajun. Yep, I have etouffee and gumbo in my veins, and I truly believe there are few things in life more satisfying then a big ol' pot of spicy boiled crawfish and a cold beer. Mmm, mmm, Mmm!

The city of New Orleans has a special place in my heart, and I try to make at least an annual voyage to the Crescent City, if not for drinking and gambling, then for the amazing food and music.

Red beans and rice sounded just the thing for a cold winter night. Like many recipes, I have the basics flavors down, and look to cookbooks, apps and the web to provide the cooking times and approximate measurements. I found this recipe below from Epicurious, used less beans and meat, added more veggies, added more spice, and I changed up the preparations. The recipe provided includes my revisions.

If you have an iPhone, you should totally download the Epicurious app. Out of all the food apps, I use this one the most, almost on a daily basis to come up with new recipe ideas. (On a related note, you should also get the iGarageSale app to search for nearby Estate Sales. If you're into that, of course.)

New Orleans Style Red Beans and Rice

• 2/3 pound dried red kidney beans, picked over
• 1/2 pound smoked link sausage, sliced into 1/2 inch thick half moons
• 1 large onion, chopped
• 4 pale-green inner celery ribs (with leaves), chopped
• 1/2 green bell pepper, chopped
• 4 garlic cloves, minced, or to taste
• 5 cups water
• 1 cup chicken stock
• 2 bay leaves
• 1 Tbsp dried thyme, crumbled
• 2 Tsp dried oregano, crumbled
• 2 Tbsp Tabasco
• 3/4 Tsp garlic powder
• 1/2 Tsp ground allspice
• 1/2 Tsp ground cloves
• 1/2 Tsp freshly ground white pepper, or to taste
• 1/2 Tsp freshly ground black pepper, or to taste
• 1/4 Tsp cayenne, or to taste
• 2 Tsp salt, or to taste
• 3 cups cooked brown rice

Preparation

In a bowl soak beans in water to cover by 2 inches overnight. Rinse and put into large, heavy pot with salted water, cover and cook at a high boil. In a separate pan, heat to medium high, add oil and brown the sausage. Remove and set aside. In the same pan, add the diced celery, onions and green bell pepper. Cook for about 5 minutes or until getting soft, add salt and pepper to taste, along with the bay leaves and garlic. Saute for about 2 more minutes, add the sausage to the mixture, stir to combine. Once the flavors have blended, combine with the beans, which should be at a rolling boil. Combine and continue cooking at a rolling boil for about 30-45 minutes, stirring occasionally, until beans begin to soften. Add the cooked rice and chicken stock. Continue cooking for 15 more minutes, or until beans are tender.

My music clip of the day is a tribute to this soulful city. If you've ever seen a Second Line in New Orleans, celebrating a wedding, or even a funeral, it's an experience you won't forget. Everyone on the street - young, old, black, white - takes a moment out of their day to join the second line, to unite in rhythmic celebration, and also to remember those that have passed.

Green Coconut Curry Stir Fry with Brown Rice

Stir fry is a great way to incorporate a ton of veggies into your meal, and a mildly spicy green coconut curry sauce is just the vehicle to deliver that Southeast Asian tastiness. This is great dish if you are feeding a few people, and you can easily substitute ingredients according to preferences for veggies, meat or no meat.

My good friend Megan gave me the cookbook, The Best 30-Minute Recipe, and it has a great section on stir frys, offering several super easy versions, as well as tips. For instance: When stir frying the veggies, cook the heartiest first, then push them to the sides of the pan, so you have an empty circle in the middle. Cook the next round of veggies in the circle before you mix it up, then clear a space for the aromatics last.

I have been making variations of stir fry since as long as I can remember and I've never tried this nifty trick, so I decided to give it go tonight.

Green Coconut Curry Stir Fry with Brown Rice
1 lb Beef Sirloin, sliced into thin strips against the grain (or stir fry cut beef)*
1 lb Broccoli, chopped into 1-2 inch tall threes (I'm using my gorgeous farm fresh broccoli shoots with leafy greens)
1 Red Bell Pepper, chopped into 1 in. squares
16 oz. Mixed Stir Fry Mushrooms, sliced into strips
1 Onion diced
1 thumb size piece of ginger, peeled and grated
4 large cloves of garlic, minced
1/3 cup Green Onions, green parts sliced into 1 in. long pieces
1 1/2 Tbsp Fish Sauce
1 1/2 cups Coconut Milk (Regular or Reduced-Fat)
2 heaping Tsp. Green Curry Paste (used Thai Fresh brand)
1 heaping Tsp. Asian Chili Garlic Sauce (used Tuong Ot Toi Viet Nam brand)
1 Tsp. brown sugar
Canola Oil
Salt & Pepper to taste

*Feel free to use only veggies in this recipe, or substitute the beef with chicken or shrimp. 

So stir fry is all about the mis-en-place, or things in place. Once everything is prepped, the meal comes together really quickly, thanks to cooking at a high heat and tender crisp vegetables.

There are some stir fry purists who say all vegetables should to be cut to the same size, so everything cooks evenly. I don't think it matters, but if you are eating with chop sticks, you should consider cutting the veggies in chopstick-friendly chunks. 

If you are making this dish with brown rice, start that first, since it takes the longest. Next, season the beef with salt and pepper, toss and set aside. 

Prep your veggies and aromatics. Peel ginger and grate on a Microplane, mince garlic, cut broccoli, onion, red bell pepper, mushrooms, green onions.

Make the sauce. In a large measuring cup or bowl, combine the coconut milk, curry paste, chili garlic sauce, brown sugar and fish sauce. Whisk with a fork, breaking up any lumps.

Now, heat a wok to medium high and put in about 2 tsp. of canola oil. Wait until the pan gets really hot, then add the beef, stir fry at a high heat until lightly browned, but not cooked all the way (3 mins), set aside. Don't worry, the meat will continue cooking in the sauce.

Wipe out the pan, add 2 Tsp. of canola oil, wait for a few seconds until pan gets hot again, then add the broccoli. Season with salt and pepper, stir fry for about 3 mins, then make a space to add the onions and the red bell peppers in the center.

Stir fry for about 3 more minutes, make a space in the middle again, then add the mushrooms. Stir fry about about a minute then make a space for the garlic and ginger. Cook for just one minute, then stir all together and add beef.

Now add the sauce and combine mixture really well, continuing to cook at a high heat for about 5 more minutes. Turn off heat and garnish with chopped green onions. Serve with brown rice.

On another note, check out these awesome Land's End duck boots I bought today for $34.75 (plus shipping)! Thanks Lucky Breaks! With rainy springtime ahead of us, SXSW and festival season, I have a feeling I'll wear these suckers out. To get them at the discounted price - for tonight and tomorrow am only! At checkout, enter in the Promotional Code: luckydaily2, PIN: 1111

Listening to: The Beatles, 1967-1970 on vinyl. My love to Amanda and Tony for the awesome records. I dedicate this song to my little baby neice, Brooklyn.

Tomato Basil Soup

I stopped by HEB on my way home, battling cold, drizzle (fo shizzle) and hunger, so wouldn't you know it, I forgot the tomato juice. Of course. I really wanted to share this awesomely rich and reasonably healthy Tomato Basil Soup recipe from Cooking Light. So I made it anyway, with a few modifications, and it worked great! Here is my adapted version below:

Ingredients:

1 1/2 lbs Tomatoes (I used 6 small and 1 medium big)

1/2 Onion, diced

1 large Shallot, diced

2 cups Chicken Broth

1 cup Milk

1/3 cup reduced fat cream cheese

1/4 Tsp. Herbs de Provence

2-3 oz. of Basil, Chiffonade-ed

1 Tbsp Olive Oil or Butter

Salt & Pepper to Taste

To peel the tomatoes, first drop them in boiling water for 3-5 mins, or when the skin starts to wrinkle a bit, then cool them in ice water. Once tomato is cooled, cut a slit, then peel. Also core the top part of the tomato. 

Heat a dutch oven/pot with either 1 Tbsp of olive oil or butter, then saute the onions and shallots 5 mins. Add 1/4 Tsp of Herbs de Provence, stir. Rough chop the tomatoes and keep all the juice, adding to the pan as necessary. Salt and pepper to taste, and let the natural tomato juices thicken, about 5 minutes. (Picture below before broth)

Now add 2 cups of chicken broth and simmer for 8-10 minutes. Blend/puree the tomatoes, onions and broth in a blender with 2/3 of the basil. Do this part in 2 batches, or it could get messy. I actually prefer my tomato soup a little chunky, so I just pureed half. Put back in the pot, set to medium heat, then add 1 cup of milk and 1/3 cup of the cream cheese. Whisk the soup a little get the cream cheese completely blended. Cook for about 5-8 more minutes, then serve. Topped with the remaining 1/3 of the basil. 

Link to original recipe for Cooking Light Tomato Basil Soup

Next time I think I will add some carmelized carrots to this recipe...Yum. Just think of the sweet savoriness. Carrot Tomato Basil Soup in the works, folks.

Speaking of carrots, last night I made some Honey and Ginger Glazed Carrots to go with our Kadhi Pakora (Indian Chickpea Stew) and naan from Lamba's. Super simple: Peel carrots, cut in 1/2 inch chunks. I had a small bunch, probably about 1/2 a pound, so I cooked with 1/2 cup of chicken broth 1 Tsp of margarine, stir and cover until soft, about 5 mins.  Then add 1 Tbsp of honey, a few dashes of ground ginger, salt and pepper to taste. Stir until a glaze is developed, take off the heat and serve.

Listening to: Wilco, Spiders: