Last minute grilling tips 05/31/2010
 I'm sure you've been bombarded with tons of grilling recipes and how to's the past few days in prepration for today's festivities. The more I read these articles, the more I realize that there's a few things that most home cooks forget to do to ensure great grilled food and a fun filled day out. 1) Marinate your meats! I know it's easy to buy something at the store, throw it on the grill and let it absorb all that smokey goodness. Well, try and marinate your meats 2 hours and even 2 days ahead. Use a medley of fresh herbs, shoyu or all natural soy sauce and cracked pepper. Marinating will provide grilled foods with a depth of flavor that makes all the difference. 2) You don't have to cook your meats to death to ensure they are fully cooked. Often chicken comes out dry when grilled because most people are so freaked out by salmonella poisoning. I like to poach chicken first - not fully cooked mind you, but about 3-4 minutes shy - then pop it on the grill. An alternative, and what many restaurants often do, is to grill your meats first to achieve everyone's favorite grill markings, and then finish in a 350 degree oven. 3) If you don't make your own barbecue sauce, and most of us don't, don't be afraid to doctor up your jarred sauces with some fresh herbs, molasses, chiles and even fruit preserves. 4) Be sure to have a cooler on hand. Not all bbq foods are created equal and can stand under the sun all day. As a general rule, you have up to 4 hours to keep food at room temperature before food poisoning becomes a take home present for your guests. If food is sitting out in the sun, 4 hours may even be pushing it. 5) Don't forget about the meat free! Vegetarians and red-meat freers are no longer infrequent. Expect to have at least 1 or 2 people that will not eat meat. Have vegetarian options that everyone will enjoy like grilled vegetables, whole grains and bean salads. Burger alternatives are also great, such as portobellos, black beans burgers, veggie, turkey and fish burgers. 6) Have an assortment of alcohol free beverages such as herbal iced teas, flavored seltzers and virgin cocktails. 7) Don't forget your fresh fruit! Some fruit absolutely delicious grilled, caramelizing their natural sugars. Try grilling peaches, plums, strawberries, pineapple, mango and pears. Want to try them all? Make fruit kebabs! I love to serve them with a dark chocolate dipping sauce. Why not? 8) Don't forget the sunblock and bug repellant. Trust me. 9) And most importantly, don't forget to have fun and relax! Have a great memorial day! Add Comment Berry Curious 05/14/2010
 Dear Kristine, I'm making a fruit salad-- mostly mixed berries, with some grapes --do you recommend putting any kind of a dressing/topping/whatever on it? If so, what? I've tried googling, but there's too many variations. From, Berry Curious Dear Berry, I don't really think you need anything for this kind of fruit salad. Any dressing will start to dessicate the fruit, unless you add a fat which defeats the purpose of a fruit salad, unless you're Paula Dean. I like adding some torn mint leaves and maybe some orange juice. You only really need to add a dressing to a fresh fruit salad if you were using fruit that turns brown such as apples or pears. Using an acid like orange, lemon or lime juice will prevent discoloration. Also, seasonal fruit will most likely provide all the sweetness and flavor you'll need for a great fruit salad. Phosure! 05/07/2010
 I didn't even have to make up that title. That's the name of this unassuming Vietnamese sandwich and pho shop in the heart of the West Village. We had an incredible meal sampling the Catfish banh mi (the signature sandwich), Flank Steak Pho, and chicken and crispy tofu spring rolls. My banh mi represented everything wonderful about vietnamese cuisine - a medley of textures, salty, sweet, tangy, spicy and crusty french bread! The pho had beautiful clean flavors and the spring rolls were interesting and filling. Inevitably I loved it! Check it out... 120 Christopher St (between Bedford and Bleecker Sts) 212-929-0877 Subway: 1 to Christopher St. http://www.baoguette.com  Happy Cinco de Mayo! 05/05/2010
 Apart from a celebration filled with margaritas and cheesy enchiladas I’m ashamed to confess that I never really thought about what Cinco de Mayo meant. So to remind us of this freedom-filled day, I want to make sure you readers know what exactly Cinco de Mayo is. According to Wikipedia (not to say that wikipedia is really all that factual): Cinco de Mayo (Spanish for "fifth of May") is a holiday celebrated in the United States and primarily limited to the state of Puebla in Mexico. The holiday commemorates the Mexican army's unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of Mexican General Ignacio Zaragoza Seguín. Cinco de Mayo is not "an obligatory federal holiday" in Mexico, but rather a holiday that can be observed voluntarily.While Cinco de Mayo has limited significance nationwide in Mexico, the date is observed in the United States (also voluntarily) and other locations around the world as a celebration of Mexican heritage and pride.Cinco de Mayo is not Mexico's Independence Day which actually is September 16, the most important national patriotic holiday in Mexico. So Congrats General Seguín! Good job defeating ze French! We’ll return on September 16 – the non-voluntary holiday – to celebrate Mexico’s Independence. But for now, we’ll get some baked tortilla chips and make this delicious salsa. Roasted Tomatillo & Corn Salsa 1 1/2 pounds fresh tomatillos, husks removed and rinsed 3 jalapenos 3 garlic cloves, unpeeled a good handful of fresh cilantro 4 green onions chopped coarsely 2 tablespoons coconut oil or other high temperature oil such as sunflower 1 cup fresh or frozen corn Squeeze of lime juice Sea salt to taste Optional: Mexican crema (or sour cream) and cotija cheese Preheat broiler. On a foil lined broiler pan, lay tomatillos, chiles and garlic about 3-4 inches apart top side down. Broil for 5 minutes and turn over. Continue broiling for another 5 minutes or until tomatillos are soft and its skins are chard. Meanwhile, add oil to a heavy saucepan – such as cast iron – and heat until pan just begns to smoke. Add corn and stir continuously. Once corn has become chard remove from heat. Let cool for a couple of minutes and remove skins from garlic. Then, transfer to blender by lifting only the foil from the broiler pan. Be careful not to burn yourself with the hot juice. Add cilantro and green onions to the blender and puree. Transfer to a large bowl and add corn. Season with salt to taste. Top with a drizzle of extra virgin olive oil, Mexican crema, and cotija cheese for a creamy and salty finish. Note, if you can't find fresh tomatillos, try the canned. Skip broiling them and add two cups, without the canned liquid. Add straight to the blender. Be mindful of your salt when using the canned. The Incredible Edible Coconut Oil 05/03/2010
 For those of you who know me, you know that I’m fairly addicted to coconut oil. I was recently invited to share one of my natural skin care secrets and, yes, I brought a pint of coconut oil. I also try my best to incorporate it when I can to my menus. It’s an incredibly healthy oil for both your insides and out. Go ahead, I dare you to google it. You will be amazed! Not to mention that it is a godsend for culinary use. It helps to sear and fry things beautifully, and using the right amount can even give you a buttery flavor for non-dairy dishes. I just used it today to glaze gorgeous spring carrots. It’s also wonderful for making tender non-dairy pastries. Now my latest revelation, which I kind of already knew about is how great it is for your hair. I've already switched to coconut oil based products for my moisturizers, but, recently I tried something that I hadn’t done before: use it is a hair conditioner. All I have to say is that I can’t stop touching my hair! Since I knew I would be home all day testing recipes (and cleaning the apartment before my fiancé came home from his trip), I thought I would comb some coconut oil through my hair and let it moisturize all day. My hair was probably marinating in all that delicious coconut goodness for at least 6 hours. I shampooed, conditioned and dried as usual. Truly, my hair is silky and shiny, and just feeling really healthy. I tell you, this coconut oil is INCREDIBLE!  For “beautifying” purposes I like to use cold pressed extra virgin coconut oil with both the scent and flavor of coconut still intact. I don’t mind smelling like a coconut. I also love Organic Fiji’s coconut lavender oil to continue my other addiction, which is lavender. However, while I like to generally use this for cooking and baking, I don’t always use extra virgin oil. I may not always want that flavor, so I use refined coconut oil. The scent and flavor has been removed, making it usable for higher cooking temperatures.  Ramps! 04/29/2010
 It’s finally ramp season! And I don’t mean the kind for teens on skateboards. These delicate wild leeks have incredible flavor. Think garlic, shallot, and spinach all at once. Unlike leeks, ramps have tender edible green tops that taste very much like spinach when wilted down. To boot, they are high in Vitamins A and C, iron and because they belong to the onion family are great in protecting you against certain cancers. How to prepare ramps? Ramps impart a garlic and onion flavor so are great used as an aromatic for soups, stews and stir fries. I love them quickly pan roasted in olive oil and mixed in with pastas or raviolis. I also love them as a filling for enchiladas or fajitas, and even quiches. For an easy side dish, ramps are wonderful braised – see recipe below! Braised Ramps 12 cleaned ramps with roots sliced off ¼ cup extra virgin olive oil, plus extra ½ cup dry white wine Approximately 1 ½ - 2 cups chicken or vegetable stock ¾ cup parmesan or pecorino cheese Salt and pepper to taste Squeeze of lemon juice Handful of parsley, chopped Preheat oven to 350° In a 9x13 pan (aka brownie or lasagna pan), mix the cleaned ramps with olive oil and salt and pepper. Add wine and chicken stock. Make sure that ramps are just submerged in the liquid. Top with cheese. Braise for 25-30 minutes or until ramps are tender and the cheese is golden. Let sit for 3 minutes. Serve with chopped parsley, a squeeze of lemon juice and an extra drizzle of olive oil.  Food allergies are getting to be a fairly ubiquitous subject in the foodie world. One of my former posts was my absolute shock with Ming Tsai, a well-known mainstream celebrity chef that got serious about food allergies through sanitation and using alternative ingredients in his renowned restaurant, Blue Ginger. While Erin McKenna has become the belle of the gluten-free ball with her bakery, Babycakes, that produces gluten-free, wheat-free, refined-sugar-free, soy-free, egg free, caseine-free vegan goodies. I’ve been experimenting on a few dishes that ordinarily contain at least one of America’s most common allergy sources – peanuts, tree nuts, wheat, soy, dairy, egg, and shellfish. My first project was to recreate one of my favorite condiments: Chinese peanut sauce. It’s an amazing sauce for soba noodles, a crunchy slaw, makes a great marinade, and a great dip for virtually anything. Most importantly, I almost always have the ingredients handy. I wondered what I could possibly substitute for peanut butter and came up with three possible alternatives – tahini, almond butter, and cashew butter. Tahini, sesame seed paste used to make hummus and other delicious Middle Eastern dips, came out bitter on the palate without sufficient sweetness. While cashew butter imparted way too much sweet and overpowered the other savory ingredients. Almond butter came out as the clear winner, providing the right amount of sweet, nutty and richness. And after a few experiments in the kitchen, here’s a tasty recipe for a peanut-free sauce! Chinese Not Peanut Sauce Yield – approximately one cup ¼ cup brown rice vinegar 2 tablespoons shoyu 1 tablespoon agave 2 teaspoons toasted sesame oil 1 small garlic clove, minced 1 teaspoon dried ground ginger ½ cup almond butter salt and pepper to taste Combine all ingredients in a blender and puree until fully combined. Add salt and pepper to taste. Stay tuned for more delicious allergy-free alternatives! Vegetarian Thanksgiving?! 11/23/2009
 So what’s a vegetarian to do on the most meaty of all holidays? I remember my very first thanksgiving 12 years ago, and thinking what the heck am I going to eat? Like most vegetarians on that day I ate all sides and desserts, to the curiosity and chagrin of my family. While I got pretty full, it didn’t take very long for my body to 1. get hungry again because I really didn’t eat any protein, and 2. feel sick from eating too many sweets – well I guess everybody feels that way. Though, I felt some license to eat more dessert than usual because I had an all vegetable meal. Here are a few tips to help you on your first vegetarian thanksgiving. An Open Mind Equals a Happy Belly First – open your mind to the different possibilities of Thanksgiving. For me, this wasn’t so hard because as a Filipino American, our holidays were never the traditional “turkey and sides” fare. We always had a variety of meaty stews, noodles dishes and vegetable sides. Instead of visualizing your dinner as the meat and 2 veg formula think about a thanksgiving-inspired casserole such as a tempeh or seitan Shepherd’s pie, or savory mushroom ragu over herbed soft polenta, or a lentil and sweet potato stew. Proctive with Proteins The biggest myth about vegetarians is that we don’t get enough proteins. While we all know this isn’t true, Thanksgiving can be one of those days that we overlook our possibilities because we can't see past that big bird. Regardless if you’re going to bring your own vegetarian options or choosing to have a sides-only dinner – there are a number of ways to include protein. Nuts Nuts are an excellent source of protein and happens to be a mainstay of thanksgiving. Have pistachios in your salad, walnuts in your sweet potatoes, almonds in your green beans. Heck, dive right into that pecan pie. Beans Bring a tangy black eyed pea salad as a host gift, or instead of the usual mashed taters, try a white bean mash studded with fresh green herbs and roasted garlic, or start your meal with Cuban black bean dip to have with fresh veggies or crispy crostini. Whole Grains Some whole grains are really packed with protein, not to mention flavor! Grain salads are a delicious change on the usual side dish. Grains like quiona and millet are packed with protein and make great Thanksgiving inspired dishes by adding dried fruits, nuts, and even sweet potatoes. Tempeh, Tofu, Seitan, Oh My! When I tell people that I’m vegetarian on Thanksgiving, most people envision me slicing into a scary gelatinous tofurkey. Have you ever seen the movie, Enemy Mine? No thank you alien head. But, hey, if you dig the tofurkey, that’s great, but I’m not a fan of the texture or flavor. While most people are usually skittish about eating tempeh, tofu or seitan, they are delicious when prepared correctly. Tempeh Tempeh is actually a fantastic immune booster and great source of protein. I’m not big into soy products for myself, but absolutely enthusiastic about soy foods that are fermented such as tempeh, miso and shoyu. First try simmering tempeh in a flavorful broth to really infuse flavor – such as vegetable stock, shoyu, bay leaves, other fresh herbs, pepper corns and lots of garlic. After ten minutes, remove from the broth and while still moist dredge in coarse cornmeal (or polenta) and shallow fry or drizzle with some oil and roast in a 400 degree oven to crisp. Tofu I know this is a scary one. Tofu gets a pretty bad rep because it’s not very flavorful and the texture doesn’t exactly inspire confidence. First, you can always purchase smoked tofu. It has a firmer texture, and makes for a great sandwich, such as a meatless bahn mi. If you have some time try this overnight procedure. Begin by squeezing out the moisture by placing the tofu in a colander, cover with a kitchen towel and placing a heavy saucepan on top. After three hours, freeze overnight, then submerge in a marinade for at least 2 hours in the refrigerator. Freezing creates an even more firm and chewy texture. You can bake the tofu right in your marinade at 375 for about 30 minutes or until the marinade gets thick. Or, thinly slice the tofu and place directly on a hot grill pan. Simmer your left over marinade in a sauce pan until very thick and use a dipping sauce. Seitan This happens to be my personal favorite, though I am one of those lucky people that has zero problems eating wheat gluten. (Something to be thankful for on Thursday.) Try pulsing store-bought seitan in a food processor until you have a crumble that resembles cooked ground meat. You can make this into a hearty “meatloaf” with eggs, breadcrumbs, mashed lentils or black beans, herbs, ketchup (yes, ketchup), Worcestershire sauce, parmesan cheese and caramelized onions. For our vegan friends, the eggs and cheese are absolutely optional. The mashed beans will help with the binding and simply add a teaspoon of your favorite miso to substitute for that cheesy flavor. Bake in a loaf pan at 350 for 45 minutes, and serve with mushroom gravy and roasted brussel sprouts. Woot! My other favorite seitan dish is a bordelaise that I learned in cooking school. Begin by slicing the seitan into half-inch thick steaks, dredge in flour, and brown in a sauté pan. Remove seitan steaks and to the same pan add vegetable stock, red wine, shoyu, thin-sliced mushrooms, and fresh thyme and simmer until thickened. Place the steaks back into the gravy and serve with mashed potatoes and sautéed greens! Yum! I’m reading this but I’m not a vegetarian Great! I realize that you may be reading this because you have a veggie guest coming over and you’d like some ideas. So where are you getting your turkey this year? Local turkeys are some of the most delicious turkeys you can find and, of course, less cruel and better for our environment. Purchase them through your local natural foods shop or farmer’s market. If you can’t find one, try online at www.dartagnan.com. D’Artagnan offers organic and free range meats with a commitment to sustainable farming. There’s plenty of recipes to be found on the internet, but feel free to contact me for specifics for the recipes above! Have a wonderful thanksgiving and thank you for reading my blog! Roasted Spiced Apple Sauce 11/13/2009
 What is it about staying home on a fall day and making apple sauce? I never even really liked apple sauce, but thought it was a great host gift or for anyone with a baby. Until now. Instead of the usual slow simmer method, I tried to maximize the sweetness and "appley" flavor by roasting them in the oven with some season-appropriate spices. For this recipe I experimented by using dates as a sweetener rather than maple syrup. It turned out to be a wonderful pairing! I also kept the peel for half the apples to give the apple sauce a natural blushed color. For a heavenly breakfast, add a dollop of greek yogurt and top with a handful of your favorite granola. Ingredients Yield: Approximately 4 -1/2 cup servings 1 tablespoon sunflower oil or other high-heat unflavored oil ¼ cup water 1 tablespoon fresh lemon juice 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon fresh grated nutmeg 1/8 teaspoon ground cloves pinch fine sea salt 4 Honey crisp apples, 2 peeled, 2 unpeeled 6 dried medjool dates
Roasted Cauliflower & Pumpkin Seed Pesto 10/14/2009
 I hate waste! So upon finding half of a head of cauliflower I decided to make something interesting with it. I recently tried a delicious cauliflower dip made by my friend Asami, and thought I would try a little spin on it by making a quick "pesto." 1 small head of cauliflower cut in about 3-inch pieces 1/3 cup olive oil 4 cloves garlic, peeled 3 tablespoons toasted pumpkin seeds ½ teaspoon cayenne powder (optional) 1. Preheat oven to 425°. 2. Toss cauliflower and garlic with about 2-3 tablespoons of olive oil (just enough to coat the vegetables) and salt and pepper in a large bowl. 3. Lay on a sheet pan making sure that the pieces aren’t touching. This will ensure that each piece will get caramelized. 4. Roast for 10 minutes, and then turn the pieces over and roast for another ten minutes. Check to see if the garlic is burning. You will be able to tell if the garlic is burning by the smell and if they turn a dark amber color. If so remove them and set aside. 5. Let the vegetables cool for five minutes. 6. Throw the cauliflower, garlic and pumpkin seeds in a food processor and process. Slowly drizzle the olive into the hole attachment just until the seeds are processed and pesto has come together. You may not need to use all of the oil. Taste for seasoning and add salt and pepper if needed. To add heat, add cayenne powder. Serve the pesto as a dip, spread or with your favorite pasta. Orecchiette pasta would work perfectly! | 
 Kristine Sabenicio is Chef and Owner of fork & spoon culinary services which provides cooking classes, culinary consultations and market tours in the New York City area. Browse our services
 ArchivesMarch 2012 CategoriesAll 
Bitter Melon
|
RSS FeedCreate a free website with Weebly
