From Mina…
Just ask anybody and they will tell you that Quinoa is a CHENOPOD.
Being a chenopod is no laughing matter. It means that Quinoa is in the same highly esteemed family (aka genus) of spinach and beets. Two VERY good looking and VERY well to do vegetables of high social standing and above all–class.
Quinoa has a high protein content and boasts an utterly balanced set of all 8 essential amino acids. The Incas lovingly referred to her as the “Mother of all grains.”
If she is the ‘Mother of all grains’ then she is one good looking Mama. She boasts an admirable physique for an ancient grain that is best seen in person, or rather…- in chenopod.
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Quinoa asked me to write a profile for her on the new dating site: lookingforagoodDINNERtime.com and that’s what I wrote.
Her profile picture was of her tossed with some broccoli, garlic and fresh basil. She was looking and tasting out of this world. Last I heard, she barely has enough time between going out on dates with Millet and drinks with Bulgar.
Next time, I am going to set her up with my friend Toasted Pine Nuts.
Quinoa with Broccoli, Garlic and Basil
(serves 2)
!/2 cup quinoa rinsed
1/2 a white onion, chopped fine
1 cup water
2 stalks of broccoli stems removed to base of florets
3 garlic cloves
3-4 tablespoons olive oil
1/4 cup fresh basil chopped
salt/pepper
-rinse quinoa well until the water runs clear. (Most is pre washed.)
-Bring quinoa, onion, water and a pinch of salt to a boil and then turn down to simmer, covered until cooked. About 15-20 minutes.
-Steam broccoli until it is tender but still bright green. About 5-7 minutes and cut into small florets.
-Coarsely chop the garlic and in a small saute pan heat olive oil over medium heat.
-Add garlic and saute for about a minute until it just starts to soften.
-When quinoa is done fluff it with a fork and add the garlic oil, broccoli, and a generous pinch of salt, and pepper. Taste and adjust seasonings.
-Add chopped basil at the last minute before you are going to serve.
*add ins for this dish are endless. I like toasted pine nuts or almonds- crumbled feta and olives are delicious too.
From Julie…
Hello, Spoonfuls.
(Climate change shlimate change.) ”Change of seasons” is on my list of reasons NEVER to leave New York City. It occurs on the list somewhere between #12: New Yorkers’ unique marriage of cynicism & optimism and #27: decent tap water.
Another summer has passed and here we are again in fall, ringing in the New Year (Jewish). For me, every season brings a large dose of nostalgia. I have a habit of paging through my own personal history books (narcissist) and reviewing what was relevant (to the world and to me) in years past. September 2008 was painted with a heavy coat of election fever, and this September is painted with a heavy coat of healthcare reform, financial crisis, U.N. General Assembly, missile defense strategy…
…Jay-Z and Fall inspired baked goods.
I will always remember Fall 2009 as the season of pear, macadamia nut crisp shared with good great friends while listening to Jay-Z.
Thank you, thank you, thank you. You’re far too kind…
Thank You – Jay-Z
Pear, Macadamia Nut Crisp
3 Bosc pears
6 tbls brown sugar
1 1/2 tbls granulated sugar
1 1/2 sticks of butter
1 tsp vanilla
1 1/2 cup rolled oats
1 cup chopped macadamia nuts
1/4 tsp salt
1 tsp cinnamon
juice from 1/2 a lemon
1 tblspn maple syrup
-preheat oven to 375 degrees
-cut pears into 1/4 inch slices
-toss in lemon juice and cinnamon
-lay mixture in greased baking dish
-in a separate dish combine sugars, oats, nuts, cinnamon and salt
-mix vanilla, maple syrup and butter into dry ingredients
- kneed butter into dry mixture until distributed throughout
-cover pears with crisp topping
-bake for 30 minutes or until top is golden brown
From Mina…
Ask anybody and they will tell you I am obsessed with purslane. Obsessed like Ali Larter in Obsessed- a movie I never saw and regret to this day. Ali Larter, Idris Alba and Beyonce all in one film sounds like it should be seen on the big screen. But miss it I did, and turned my stalker-esque energy toward this little weed called purslane.
Yes, purslane is a weed. And he happens to contain more omega-3 fatty acids than any other leafy green. I don’t know about you, but this fact keeps me very interested. SO interested that I find myself throwing him into every salad I can, and when I run out, I miss him something terrible.
I call him and he doesn’t call me back.
I text him but he doesn’t text me back.
I have resorted to perusing the farmers market with binoculars in the off chance I might catch a glimpse of him. When I spot him my heart skips a beat and I suddenly feel the sun shine on my face. I happily take him home to toss him with a little shaved fennel, avocado, olive oil and lemon juice.
Purslane will be appearing for only a couple more weeks. In other words ladies…? it’s binocular time.
Purslane, Avocado and Shaved Fennel Salad
(serves 2-4)
large handful of purslane, tough stems removed
1 ripe avocado cut in large cubes
1 small head of fennel shaved on a mandoline or thinly sliced
juice of 1 lemon
about 3 tablespoons olive oil
salt/fresh pepper
-gently toss purslane, fennel and avocado together.
-drizzle with lemon juice (to taste) and olive oil.
-add salt and pepper and toss one more time.
-taste, adjust seasoning and serve.
From Mina…
I love cabbage.
Lucky for me (and you) cabbage season is swingin’ from now until winter and although I like all varieties- savoy cabbage, with its wrinkly leaves and crunchy texture, wins me over almost every time.
In my (dare-I-say, self-promoting) opinion, I can cook pretty fast. It is not that I do not enjoy a long leisurely cook-a-thon, but sometimes I am hungry and sometimes much of the time I have hungry friends to feed.
That said, I welcome you to the WILD WORLD OF CABBAGE: no washing, minimal chopping, and quickly sauteed with onions, garlic, butter, spices and a splash of vinegar. Here you have something pretty great and pretty fast. When cabbage takes her shirt off… you know it’s a party.
You could get fancy and pile it on a plate topped with pieces of roast fish, you could eat it as a side with roast chicken, and hey, you could top it with a poached egg and toast. (CALL ME ABOUT THAT…)
Tangy Savoy Cabbage with Fennel and Cumin
(serves 2)
half a head of savoy cabbage
1 medium onion
3 garlic cloves
1 large handful of fresh parsley
1 bay leaf
1/2 teaspoon red chile flakes
1 teaspoon cumin seeds
3/4 teaspoon fennel seeds or powder
about 3 tablespoons olive oil
2 tablespoons butter
splash of water
2 tablespoons red wine vinegar (add more to taste)
salt/pepper
-lay the cabbage to that it is flat on the table with the rounded side pointing up. Slice it crosswise into thin ribbons.
-peel and halve the onion then slice it crosswise as well into half moons.
-pound the garlic cloves with the back of your knife, peel them and leave them as they are.
place the onions, garlic, olive oil, a healthy dose of salt, and all the spices in a medium pan and sautee over medium heat until the onions are almost soft.
-add the cabbage, parsley, butter, a splash of water (to moisten the pan) and saute for about another 5 minutes until it is crunchy/tender. (Remember it will cook a little bit more when you turn off the heat.)
-add vinegar and toss- tasting and adding more salt/pepper as needed.
From Mina…
If there is one thing I hate, it is a long story.
Let me tell you briefly: I went on vacation to Greece, dropped my camera, and after a mere post about little fried fish, I vanished…
…until now.
I have much more interesting news to tell you than how my vacation was in Greece…
I went on a date.
Well, technically I didn’t GO anywhere- I stayed in my house and cooked and “he” came over. But previously to this whole “date” I was trying to think of a “date” worthy dessert; something I could make quickly without having to turn any oven type knob, something that looked pretty and tasted great.
A dessert ready for a “date” itself.
A tete-a-tete if you will?
In any case, it went over well. (Or maybe he lied?)…(No, impossible!)
It’s seasonal fruit macerated in lemon juice and maple syrup, then layered with dollops of sweetened, vanilla scented Greek yogurt. I used fruit that I picked up at the farmer’s market (blackberries, blueberries and peaches) and macerating them just enhanced their seasonal sweetness.
Macerated Peach and Berry Yogurt Cream
(fondly not dedicated to KF)
(serves 2)
1 7 ounce container Greek yogurt
about 6 tablespoons maple syrup (more or less to taste)
1/2 teaspoon vanilla extract or 1″ piece of a vanilla bean
1 tablespoon lemon juice
1 peach, peeled
6 or so blackberries cut in half
small handful of blueberries
-Cut the peach into small wedges and toss with the berries, the tablespoon of lemon juice and about 2 tablespoons of maple syrup. Toss together and set aside for about 15 minutes.
-Split the vanilla bean and scrape the seeds into the yogurt along with the remaining 4 tablespoons maple syrup and mix well.
-Alternate layers of fruit and yogurt in glass cups or wine glasses starting and ending with fruit.
-Chill for about half and hour and serve.
From Julie…
Back like we never left, Mina’s in the building, Julie’s back from Costa Rica by way of the Jersey Shore. Julie’s been birthdayed, Mina’s been speaking English. There’s a lot of soul searching, processing and talking in 3rd person.
Why don’t I cut to the chase: Bifteki. It’s basically a Greek hamburger and given the season, I figured it might be nice to spice up our run of the mill Bar B Q with the Greekness. I’ve gathered tips from a smattering of Greeks and come up with a recipe that makes a pretty delicious beef patty. Get your ground beef, add chopped parsley, mint, one egg, bread crumbs and finely chopped onions, salt it generously and throw it on the grill. Squeeze a bunch of lemon on that patty after it’s grilled (this last line could easily be a verse from a Lil Jon song). I put it on pita, though Mina tells me it is traditionally served with potatoes. Do what you will, either way it will not dissapoint.
Bifteki
1 lb ground beef
1 handful chopped parsely
1 small finely chopped red onion
1 handful chopped mint
1 tspn oregano
1 egg
1/4 cup breadcrumbs
lots of salt and pepper to taste
Combine ingredients with your hands and form into oval shaped patties. Bifteki are either baked or grilled. Don’t forget to squeeze the lemon!
Enjoy!
Summer weather has finally arrived. (Well, sort of, I’m still alarmed that the temperature has yet to reach a robust 90 degrees.) Mina posted her recipe for green gazpacho about a month ago. We got so much fanfare from her post that I thought: why not post another green soup recipe and take all the credit? Do what you will, Mina; leave me for Greece, have your way with tiny fried fish, come home with a tan even Mickey Rourke in “The Wrestler” can’t rival…
I’ve gone too far.
Martha did a similar soup in her magazine this month. She uses sour cream and adds a touch of hot sauce. It all depends on how rich you want it. (No pun intended.) Very refreshing…just like Mickey Rourke in “The Wrestler.”
Come home, Mina.
Chilled Yogurt-Cucumber Soup with Mint and Basil
serves 4
2 cupes yogurt
1/4 cup water
1/2 cup fresh mint
1/2 cup basil
3 sliced scallions
1 cucumber, peeled with seeds removed
juice from half a lemon
salt to taste
-puree yogurt, basil, mint, cucumber, water and scallions until just combined, but slightly chunky
-add lemon juice
-salt to taste
-garnish with thinly sliced cucumber
From Julie…
It’s been a week since I lifted Mina’s suitcase and clumsily threw it into the back of a cab before hugging her goodbye, a single tear falling down my…oh wait, that wasn’t a tear, it was just RAINING AGAIN!
I didn’t cry when Mina left, but I certainly was sad to say goodbye. Mina is in Greece for five weeks and I’m already lost without her. When Mina is in New York, I am blessed to experience dinner at her house most nights of the week and every meal is breathtaking. When Mina’s in Greece, (if I’m not there with her) I find myself having to write reminders on the back of my hands like “pasta with a side of fries isn’t considered avant-garde.”
Mina is in Greece. Mina is in Greece. Mina is in…oh wait, but I do have some of her recipes!
One of my favorite Mina recipes is for french lentil salad with fennel and golden raisins. I tried to cut corners when making this for my sister’s bridal shower. I couldn’t find french lentils and asked Mina if I could use green lentils. She sighed and said no. I’m glad I listened, as the type of lentil you use really does make a difference. Every lentil is not equal and french lentils have a crunchy texture, nutty flavor and beautiful blue/green color that make this dish very special. Sometimes Mina adds spicy sausage to it and people just eat and weep. It’s awkward to see a bunch of grown people crying over their plates of lentils, but I tell you: the flavor/texture/beauty of this dish is quite moving. I’m getting emotional just thinking about it.
Lentils with Fennel and Golden Raisins
(serves 6-8)
-2 c french lentils
-1 bulb of fennel, chopped
-1 large red onion, chopped
-1/2 c golden raisins
-olive oil
-salt/pepper
-box of tissues to dry your tears of joy shed while eating this dish
-simmer lentils in salted water until tender, drain and set aside.
-saute fennel & red onion with salt & pepper & olive oil until onion is translucent and fennel is still a bit crunchy
-add raisins & toss together w/ the lentils
-add more olive oil and salt & pepper to taste (Mina adds a lot)
From Mina…
From Mina….
Last weekend was hot- in a way that only New York City could be hot. I saw so many practically naked people on the street that I felt as though I was looking at an issue of European Vogue. Plaguing thoughts of “I really need to start working out…” were also running wild… but anyway, back to Europe. Specifically Madrid.
Gazpacho is something I love and will make me always and forever remember the month I spent in Madrid- where yes, I DID become a gazpacho pro. Lunch time always involved sitting down to a bowl of gazpacho served over ice cubes and dipping slices of crusty sesame bread in it until it was all gone. Come to think of it, I like to eat gazpacho with- give or take- an entire loaf of bread.
I improvised this recipe for early summer when tomatoes aren’t really in season… but wait for the true blue version come August.
Until then, I sub spinach for the tomatoes, (spinach IS in season) and you have a beautifully bright green gazpacho that is light, refreshing and “whole loaf of bread” worthy.
Green Gazpacho
serves 4
2 cups packed spinach
1 cucumber, peeled (preferably hothouse variety- the kind wrapped in plastic)
1 green pepper coarsely chopped
about 1/4 cup coarsely chopped red onion
2 garlic cloves
2 slices of bread soaked
about 3 tablespoons balsamic vinegar
about 1/2 cup olive oil
lots of salt and pepper
-squeeze the bread of any excess water
-puree all ingredients in a blender (it will probably take 2 batches) you can add about half a cup of water to get the blender going.
-pour into a mesh strainer and strain so you remove all the seeds and peels. (This step is not necessary, but it will make the gazpacho more “refined”.)
-taste for seasoning and add more vinegar and salt as needed.
-serve in bowls that have 1 or 2 ice cubes in them with a drizzle of olive oil and balsamic. And don’t forget the bread.
