June « 2010 « Gourmet and Comfort Food Blog by Two Hot Potatoes

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Fava Beans & Pecorino

Tuesday June 29th 2010

I was so excited to see fava beans at Central Market yesterday that I just had to pick some up. On the outside, they look like giant string beans. But it’s what’s inside that counts.

I picked them up without really knowing what I was going to do with them, but I figured I could easily put together a simple salad or dish with the ingredients I had around the house.

I decided to blanch them, add some olive oil & sea salt and then mix them with freshly grated pecorino. Fava & pecorino is a classic Italian preparation, and it was the perfect dish to accompany my sauteed scallops last night.

Fava Bean & Pecorino Salad

4 lbs. fava beans
2 tsp. extra-virgin olive oil
Coarse sea salt
2 oz. fresh pecorino cheese, grated

Shell, blanch, and re-shell fava beans. ( You can find directions on how to do this here.) You should end up with about 2 cups of fava beans. In a medium bowl, toss fava beans with oil then sprinkle with salt to taste and top with cheese. Serve at room temperature.

Hearts of Palm, White Grapefruit & Dungeness Crab Salad

Thursday June 24th 2010

So what’s a girl to eat when it’s 100 degrees and 80 percent humidity in Dallas? Definitely something cool with some of my favorite ingredients.

Crab, check. Grapefruit, check. Cool watercress, check. Sounds perfect, right? Or close enough, anyway. I think I would substitute arugula next time instead of the watercress.

This chilled layered salad was the refreshing answer to my sweltering evening. I paired it with a simple whole wheat pasta with tomatoes & herbs for an easy weeknight meal.

Hearts of Palm & Crab Salad

1 cup hearts of palm, cut into 1/4-inch slices
1 bunch organic watercress
6 ounces precooked Dungeness crabmeat
1 tablespoons coarsely chopped cilantro
1 tablespoons julienned basil
1 tablespoons julienned mint
1 teaspoon kosher salt
Pinch freshly ground white pepper
1 white grapefruit, peel and pith removed, segmented, segments cut into 4 pieces each (you can substitute red if you can’t find white)

Dressing:

1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tbsp honey
2 tsp kosher salt
Pinch freshly ground white pepper

Whisk together all the dressing ingredients in a bowl. Marinate hearts of palm in 3/4 cup dressing in another bowl for at least 1 hour. Divide watercress between 2 plates; top each pile with hearts of palm. In another bowl, mix crabmeat, herbs and 1 tsp dressing; season with salt and pepper; toss until thoroughly mixed. Divide seasoned crab between 2 plates of watercress. Top with grapefruit pieces.

GOLF Party

Monday June 21st 2010

One of my many duties as Maid of Honor included hosting the bachelorette party for my dear sister Caroline. Over the years, I’ve thrown many of these parties, each one varying by location, theme and activities based on the interests/boldness of the bride. Caroline preferred something low key, but still fun, with a few of her closest friends.

So one of Caroline’s friends suggested a GOLF (Girls only, Lads forbidden) party with a rousing round of pub golf to follow. And since Caroline actually does golf, and has an excessive amount of preppy attire, we decided to roll with it. It ended up being a really fun evening starting out at my apartment then playing pub golf at the McKinney Avenue bars. Caroline’s friends did a fantastic job with the decorations, party favors & score cards, and I handled all things food.

On the menu:

Pork tenderloin sandwiches on brioche with avocado, arugula, tomato & dijon spread
Martha Stewart’s famous macaroni & cheese
Mixed greens with Brazos Valley Marinated Feta, hearts of palm, cherry tomatoes & champagne vinagrette
Brown butter & sea salt rice krispy treats

To drink:

Wine, champagne & beer
Arnold Palmers (lemonade, iced tea & rum)

Aren’t these score cards awesome? Caroline’s friend created them for our group, and we used them to keep track of our drinks/tasks at each bar. So much fun!

A true Garden Salad

Friday June 11th 2010

My Green Zebra tomato plant has been bursting with fruit these past few weeks. I have already harvested a hand full, and the plant still has about 10 developing tomatoes on it. It’s so exciting to step outside each morning and see how things are coming along. Tending to the garden has become such a joy. I only wish I had more room to sprawl out and plant a field…. Then again, that would probably require a farm- maybe I should just stick to the backyard for a while.

The green zebra tomato is a bit smaller than your average heirloom, about the size of a jumbo round bouncy ball you used to by from the 25¢ dispensers as a kid. Because they are smaller than I expected, I wasn’t sure when they were ripe to pick. So I waited… and waited, then one day I noticed one of my largest bunches began to turn a golden yellow, though the stripes were staying green. I though it had to be a sign so I picked the gorgeous golden-zebra tomato as well as the green tomato it shared a vine with that way I could compare the flavor.

After a few days eating capresse salads from the homegrown heirlooms, I decided it was time to mix it up a bit. I had quite a few mini Texas purple onions that I needed to pull up from the garden, as well as a fresh bunch of green beans from my Urban Acres share- so I tossed them together to make a fresh salad bursting with summer flavor. The golden-zebra tomato was a bit sweeter and more mellow in flavor when compared to the crisp, tart true green- green zebra tomato it shared a vine with. Both were equally delicious.

Heirloom Garden Salad

1-2 Green Zebra Heirloom tomatoes

1/4 cup diced red onion

Handful of fresh green beans

1 tbs white vinegar

1 tbs olive oil

salt/ pepper to taste

Slice the tomatoes and onion, and cut the green beans in to thirds (discarding the tough stems). Toss all ingredients in the oil and vinegar and season with salt and pepper.

Such a simple, tasty summer salad. Makes a great (and quick) accompaniment to any meal.

King-Crab Puffs

Wednesday June 9th 2010

I was lusting over the beautiful King Crab legs at the market the other day and just didn’t have it in me (or in my bank account) to splurge on a feast of king crab for dinner- so I came up with another option. This appetizer is one of the all time favorites at Chinese restaurants world wide- the crab puff, also known as crab rangoon. These crispy, crab filled, fried satchels make an excellent starter to about any meal. Just perfect to satisfy my crabby craving.

Of course you can substitute imitation crab meat in this recipe, but I was craving CRAB, and I can’t stand imitation anything! One package of imitation crab meat runs about $5-$7. Now, king crab usually runs about $20/ pound, but I didn’t need much. I spent under $10 for about half a pound of fresh sweet king crab meat, and the dollar or two I paid more over the imitation crap was well spent. Plus with ready to use frozen Wonton wraps, this recipe couldn’t be more simple.

King Crab Puffs

1/2 pound fresh King Crab meat

8 oz Cream Cheese

Hand full of Chopped Chives or Green onion

One package of Medium Wonton Wraps (find these in the frozen pastry section of Whole Foods or Central Market)

Step one shred the crab meat. Step two mix the cream cheese, crab, and chives together.

Then dollop about a tablespoon full of the mix on to the center of the (thawed) Wonton wrapper. Wet the wanton paper edges with water or a beaten egg, both work just fine, then fold up all of the edges around the cream cheese mix and gently press together to seal the pouch.

Fry them in just enough vegetable oil to cover them slightly, turning them a few times to make sure each side is golden. It only takes about 2-3 minutes. Set them aside to cool on a paper towel and drain off any excess oil.

Enjoy!

Spicy Cauliflower & Pancetta Pasta

Monday June 7th 2010

Last year I had the most amazing, unexpectedly delightful pasta at delfina in San Francisco. It was so memorable that I even made a return visit to San Francisco AND to delfina to experience it all over again. The dish had such a unique spicy, salty, crunchy combination that came as total surprise to me – especially in the form of pasta.

And honestly, I wouldn’t have thought of cauliflower & pasta as a match made in heaven. I usually think of cauliflower as mushy and blah, but this dish takes cauliflower to a whole new level.

Last Friday I made my best attempt to recreate this dish as a solo supper, and I was really ecstatic about the way it turned out. So ecstatic that I actually ate two huge bowls of it. For health.

Spicy Cauliflower & Pancetta Pasta

1 cup coarse bread crumbs (I used italian bread crumbs from Whole Foods, but you can easily use stale bread to make these)
1/4 teaspoon salt
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 head cauliflower cut into 1-2 inch pieces (I like my pieces really small)
1/4 lb sliced pancetta, chopped (1 cup)
4 garlic cloves, finely chopped
1/4 teaspoon dried hot red pepper flakes
3/4 lb dried whole wheat angel hair (or substitute any dried pasta of choice)
1/4 cup finely grated Parmigiano-Reggiano or Pecorino Romano
1/4 cup chopped fresh flat-leaf parsley

Bring a large pot of salty water to boil for the pasta. I steamed the cauliflower in a basket over the pasta water, but if you don’t have the equipment then you can easily boil the cauliflower in the pasta water. Remove & set aside after two minutes.

In a large heavy skillet, heat 1 and a half tablespoons of olive oil over medium heat, then add the bread crumbs. Toast, stirring often, until golden and slightly crisp. Remove to a small bowl and wipe the skillet clean.

Cook the pancetta in the same skillet over medium-high heat a few minutes until the fat renders, then add the cauliflower pieces, garlic, red pepper flakes and a good pinch of salt. Cook, stirring only very occasionally, until the pancetta is crisp and the cauliflower is caramelized and golden.

In the meantime, cook the pasta until al dente, reserving a cup of pasta water. Drain and add pasta to the skillet, tossing to combine. Then add the breadcrumbs (I didn’t use all of mine). Lastly, add olive oil and pasta water as needed to achieve a rich, slightly creamy consistency.

Serve with chopped Italian parsley & a nice heaping serving of parmesan cheese.

Hot Potato in Hot Arizona

Thursday June 3rd 2010

This trip was all about the views – the red rocks of Sedona, the Grand Canyon, the Hoover Dam and the lights of Las Vegas. But second to the views was definitely the food. I had some really amazing meals, and I’m sad I didn’t take more pictures of the dishes I devoured during my trip.

I launched my vacation at the lovely Arizona Biltmore – an absolutely amazing property. It was one of the first resorts built in Arizona, and Frank Lloyd Wright was the consulting architect. Next time I’ll spend more than 24 hours there. But the beauty of the Biltmore was actually outdone by the flawless meal we had at noca. It was right around the corner from the Biltmore, and this meal ranks among my top meals of the year.

noca has received many accolades:
James Beard Foundation as a Semi-finalist for “Best New Restaurant” in the US
AAA 4 Diamond Rating
Wine Spectator Magazine’s “Award of Excellence”
Phoenix New Times for “Best Place to Take a Foodie” & “Best Contemporary American Restaurant”
Arizona Republic and Phoenix Magazine as one of the “Best New Restaurants”

But guess where noca is located? In a strip mall.

Highlights from the meal include:
Bouchot Mussels - Roasted Garlic, Smoked Paprika, Caper Berries, Chili, Mint, Crostino
Stonington, Maine Lobster a la Diabla - Hand Cut Tagliatelle, San Marzano Tomato Sauce, Chili

If you’re ever in Phoenix this restaurant is a must visit.

Next stop, Sedona.

Our first meal is Sedona was a Dahl & Deluca, an Italian restaurant in West Sedona. I didn’t expect to encounter homemade Italian food in Sedona, but this restaurant was a pleasant surprise. My favorite dish was Aglio al Forno – roasted head of garlic with chevre & grilled foccacia bread. Such a simple dish, but I hadn’t thought about combining roasted garlic & chevre before. This is definitely a dish I’ll be recreating at home or on the grill soon.

Our next big meal in Sedona was at the Yavapai Restaurant at the Enchantment Resort. I’m sad to report this meal wasn’t the best or most interesting meal of our vacation, but luckily it had amazing views. We ate outside with this as our backdrop:

and this…

It’s seriously spectacular.

Our last meal in Sedona was at the L’Auberge Restaurant on Oak Creek – another ridiculously amazing setting. You dine on an open terrace right on the Oak Creek with the Red Rocks as the back drop. It’s unfortunate that we had a late reservation as I would have loved to sit outside during the sunset. Luckily, this meal was amazing. There wasn’t a bite I didn’t enjoy – including the dessert of cookies & ice cream. I have such a soft spot for warm cookies & homemade ice cream so I feel like it’s a sin not to order them when they’re on the menu.

And these didn’t disappoint.

Next stop, the Grand Canyon.

Our one & only meal at the Grand Canyon was lunch at El Tovar. El Tovar was built in 1905 as the first hotel at the Grand Canyon. It’s still classically charming, and our lunch was simple yet flawless with the Grand Canyon as our view.

Not a bad view for a late afternoon lunch.

Next stop, Vegas.

We had some okay meals during our first 24 hours in Vegas. The first night we were tired & hungry for sushi so we settled on SushiSamba. eh. It’s not bad, but I don’t ever leave particularly thrilled. The one standout dish was the pork belly with butterscotch miso. But how can you go wrong with pork belly? And the next day I had some decent chilaquiles for breakfast at Dos Caminos along with their table side guacamole.

But my final meal in Vegas was definitely the most interesting meal. We opted for the Chef’s Tasting Menu at RM Seafood Upstairs located in The Hotel at Mandalay Bay. And for those of you familiar with Top Chef Masters, it’s Rick Moonen’s flagship restaurant. You’ll note I didn’t say “best” meal of the trip, but it wasn’t because this meal was bad. In fact, it was quite good. It was just a tad fussy for my taste. Every dish had a few too many components. But there were still some real standouts:

“Spider” Crab – Artichoke, Sunchoke, Ruby Red Grapefruit
Walu in Cherry Leaf - White Soy Emulsion, Shiitake Mushroom, Yuzu Powder
Chocolate Car Bomb - Guinness Ice Cream, Bailey’s Irish Cream, Beer Suds

This last dish has to be one of my favorite presentations of all time. It looks like a deconstructed Irish Car Bomb. What a fun idea! This grainy iphone picture doesn’t do it justice, but you get the point.

And Rick Moonen was actually in the restaurant that evening, so he stopped by our table to say hello and indulged in our conversation about the foie gras dish. It was an added bonus to the meal.

Well, that’s it. Unless you want to count my subway sandwich at the Las Vegas airport.