Spring = Salad....Salad Dressings Galore

As  featured on The Fruit Guys website

Salad dressing has been on my mind lately. I think it's a sure sign of Spring, what with all the nice greens beginning to show up in the farmer's markets.

In my head, I keep hearing my brother singing a song he made up "All My Dressings", but I can't remember the rest of it. I think this was something he started singing to one of his many nieces and nephews or his kids as pre-dinner entertainment. Salad dressing and I were never best friends. The reappearance of my brother Chris' song, has, however, prompted me to think some more about dressings. I generally like an undressed (naked, if you will) salad. I'm not sure why I have this aversion to dressing, it certainly has nothing to do with calories. There was a time when I did like dressing. I do remember a good vinaigrette that Gran Fran and Joe would make which I ate when we were kids. That said, I'm beginning to wonder if all of the packaged dressings that people offer me are the turn off. There are too many flavors mixed in that take over the taste of the lovely greens.

I set myself a mission: to find not one, not two, but three dressings that I could rotate through my salads. This coincided perfectly with my recent thinking about how to increase the flavor in my salads. In combination with adding fruits, nuts and sometimes rice noodles to my salads, dressing seems the next logical step to bring up the flavor.

A mustard vinaigrette dressing always plays a part in my Salade Nicoise. I know that I can use that same dressing on any number of salads, or even over some warm boiled potatoes. One down, two to go.

Cole Slaw is a big favorite of mine, especially my homemade version. The dressing doesn't have to be exclusively for cabbage, even though it goes so well with it. I figured I could try it with a heartier green, like spinach, add some cucumbers, nuts and shredded carrots and have myself a great salad. I was right.

Dressing number three came to me in my half-sleep the other day, just waking up after a long night of dreaming about food. Those dreams paid off because I came up with an Asian-style dressing that includes orange juice, ginger and sesame oil. A winner when put over romaine lettuce with rice noodles, almonds and orange slices.

I think the vinaigrette and the Asian-style dressing can double as a good marinade for meats, too. So looking forward to trying them out on a variety of salads and reporting back!

My friends came to dinner the night after I made these dressings. It was really great to be able to say, for once, that I did have not one, but three dressings to offer them. They were all a big hit. I'm going to think up a few more dressings before too long. I think I actually *do* like dressing.

Mustard Vinaigrette

Serves 4

Ingredients:

• 4 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon mustard
• 1 clove garlic minced finely
• Salt and pepper to taste

Method:

• Whisk together all of the ingredients in a small bowl, using either a small wire whisk or a fork to fully incorporate all the ingredients

Use this vinaigrette on everything from a side dinner salad to a salade nicoise.

Creamy Salad Dressing

serves 4

Ingredients:

• 1/3 cup mayonnaise
• 1 small shallot, minced
• 2 tablespoons red wine vinegar
• 2 teaspoons sugar
• ¼ teaspoon celery salt
• Black pepper to taste

Method:

1. Whisk together all ingredients in a bowl.
2. Refrigerate for 20 minutes, or up to overnight.
3. Add your favorite salad and enjoy.

You can make a traditional cole slaw just by adding two cups of shredded cabbage and some julienned carrots. Or, simply pour some dressing over well-washed spinach, cucumbers, carrots and sunflower seeds.

Asian-Style Dressing

serves 4

Ingredients:

• 4 tablespoons olive oil
• 1 tablespoon soy sauce
• 3 teaspoons sesame oil
• ½ teaspoon honey
• 1/3 cup orange juice
• Salt and pepper to taste

Method:

• Whisk together all ingredients in a bowl.

This dressing is fantastic for a mixed green salad featuring hardy vegetables like red bell peppers and green beans.

You can also add rice noodles to showcase the dressing’s flavor and some cilantro as garnish.

Featured: Dailybuzz Healthy Living, Granola

Hey, Dailybuzz Healthy Living! Thanks for the post today.I enjoyed making this granola so much that it's becoming a weekly event around here.

Check out everyone's granola-goodness as featured here.

What a way to start the day :)

Kale. Who Knew It Could Be This Easy?

Spring is here. At least in SF. It's got to be close to 70 degrees here with lovely clear, blue skies. A perfect day for a walk over to our local farmer's market.

There was a nice kale salad in our lunch this past week, so I decided to try my hand at cooking some. I've used kale in soups before, but never any other way.

Many varieties of kale showed up this week at the farmer's market. I got some and then stared it in on my kitchen counter for a good long time. I realized that I had no idea what to do with it. Since it seems very fibrous, braising seemed like a good idea. Then I remembered how we always cooked sausages in boiling red wine before putting them into the tomato sauce when I was growing up. Maybe red wine was the way to go.

It most certainly is the way to go with kale. I don't know if there are purists out there who have a particular right way to cook these hearty leaves, but I recommend that you give the red wine a try.

Once I had the kale cooked down, I thought I'd try two different final dishes with it. I served it alongside boiled potatoes straight from the pan with some of the braising liquid and garlic.

And, I made a pesto-style preparation, by pureeing the cooked kale, garlic and braising liquid in the food processor. Both were good, but I preferred the pesto-style, since I'd never tasted kale this way before.

Red Wine-Braised Kale with Boiled Potatoes

• 1 bunch Kale (or Hearty Greens)
• 1 cup Red Wine
• 3 Tablespoons Olive Oil
• 3 cloves Garlic, whole, skin removed
• Salt and Pepper to taste
• 3 cups Potatoes, cubed and boiled

1. Wash Kale thoroughly in cool running water.
2. Set a large skillet over a burner turned to high-heat.
3. Add the oil and water.
4. Turn off the heat and add the wine.
5. Turn the heat back to high.
6. Add the Kale and garlic. It will run over the side of the pan at first. It shrinks to less than half it's original volume once it is cooked down.
7. Cook over medium heat for 20 to 25 minutes, until leaves are tender.
8. Serve over the boiled potatoes, being sure to scoop up some of the cooking liquid to pour over the potatoes.

Red Wine-Braised Kale Pesto with Boiled Potatoes

• 1 bunch Kale (or Hearty Greens)
• 1 cup Red Wine
• 3 Tablespoons Olive Oil
• 3 cloves Garlic, whole, skin removed
• Salt and Pepper to taste
• 3 cups Potatoes, cubed and boiled

1. Wash Kale thoroughly in cool running water.
2. Set a large skillet over a burner turned to high-heat.
3. Add the oil and water.
4. Turn off the heat and add the wine.
5. Turn the heat back to high.
6. Add the Kale and garlic. It will run over the side of the pan at first. It shrinks to less than half it's original volume once it is cooked down.
7. Cook over medium heat for 20 to 25 minutes, until leaves are tender.
8. Put the cooked Kale and its cooking liquid into a food processor.
9. Process until all leaves and stems have been chopped up and incorporated into a mixture.
10. Serve over the boiled potatoes.

A version of this recipe is featured on The Fruit Guys website.

Chicken, honey? Sure, but it's Honey Chicken.

One night, a few months ago, just when I started shooting almost every meal I made for this here site, my friend came to dinner.

She is a lovely tiny woman. But she can eat. Which is just the kind of friends I love to have. When she arrived, I realized I hadn't come up with a main dish. There were some chicken thighs in the fridge, so I started there. As I thought about what else I had in the house, I came across some fresh oregano and sherry vinegar. The recipe began to form in my head, all I needed was some lemon and a bit of honey and we were off and cooking.

It's a simple affair, if a little messy. I started by heating a pan to super hot, added some oil and salt and put the chicken thighs in skin side down. The fat splatters, so be ready for a little bit of cleanup. The extra step of searing these on the stove top before baking them makes the skin come out super crisp and delicious.

The key to this dish is the combination of the honey, sherry vinegar and oregano. You add these just before the chicken goes into a hot oven for 15 to 20 minutes. And let me tell you, the chicken comes out moist, a little sweet, and very tender. I served it with some roasted brussels sprouts and a quinoa salad. Most delicious.

This past weekend, I found myself with some chicken thighs and recreated the dish for my daughter. She ate two pieces and asked that I save the others for her dinner the next night. A hit, if I do say so myself, and a dish that is so quick to make, I can do it on a weeknight while helping with homework.

So if you are asked "Chicken, honey?" I hope that you respond "Sure, but it's Honey Chicken."

Honey Chicken with Oregano and Sherry Vinegar

makes 4 portions

Ingredients

• 4 Chicken thighs, skin-on and with bones
• 4 Tbsps Olive Oil
• A pinch of Salt
• 3 sprigs fresh Oregano (or 1 tsp Dried Oregano)
• 3/4 cup Sherry Vinegar (Red Wine Vinegar works here, or just some leftover White Wine is good, too)
• 2 Tbsps Honey (I like the dark amber kind)

Method:

1. Preheat the oven to 425 degrees.
2. Heat up a large non-reactive skillet over high heat.
3. Put the olive oil and salt in the pan once it is super hot (technical term).
4. Place the chicken thighs in the pan, skin-side down.
5. Cook for 3 to 4 minutes until the skin starts to curl up on the edges.
6. Turn the thighs over. Cook for 1 minute more.
7. Turn off the heat. Add the sherry vinegar.
8. Turn the heat back on and cook for 2 minutes.
9. Add the honey, turn off the heat and put the pan in the preheated oven.
10. Bake on the top rack of the oven for 15 to 20 minutes until the chicken juice runs clear.
11. Remove from the oven, let rest for 5 minutes, and then dig in.

Oven Baked Pork Ribs

 Hello there, ribs. How are you? I will miss you for the next month or so.

You see, it's that time of year, when I abandon pork products and start a-new.

And so, this past Monday night, I made a big rack of pork ribs as my fond farewell to the porky-goodness for the time being.

My friend made up the dry rub recipe, and I have to say it's brilliant. I don't usually use allspice for anything but ginger-y baking recipes and marjoram has never made it's way into my kitchen. The combination of curry with these two spices was amazing. There's just enough sweetness there, and a little bit of the earthly complexity of the curry powder gives you layers of flavor in each bite.

I didn't make any side dishes, just ate lots and lots of ribs to store up the yummy for the next month or so.

See you soon, ribs, and until then, I hope my friends and neighbors will enjoy you.

Oven Baked Ribs

Ingredients:

• 1 large rack of pork ribs
• 1 tbsp brown sugar
• 2 tsp kosher salt
• 2 tsp allspice
• 1 tsp curry
• 1 tsp cumin
• 1 tsp marjoram
• ½ tsp pepper flakes
• ¼ tsp red pepper

Method:

1. Preheat oven to 325 degrees.
2. Mix all dry ingredients in a bowl.
3. Wash and dry the ribs in the sink.
4. Cut the rack into pieces if it won't fit into your roasting pan.
5. Coat the ribs on all sides with the dry rub.
6. Place the ribs in your roasting pan(s).
7. Let sit for at least 30 minutes (up to overnight, if you have the time).
8. Place the pan(s) in the preheated oven.
9. Bake for 30 minutes.
10. Turn the ribs over carefully.
11. Bake for an additional 30 minutes.
12. Turn off the oven and leave the ribs in the hot oven for another 10 minutes.
13. Remove from oven, cut the ribs apart and enjoy!

Cookbook Review: Bi-Rite Market's Eat Good Food

Remember how my friend got me a quail to roast for my birthday a few weeks ago? Well, that same friend got me a great cookbook for Christmas, too.

The book,  Bi-Rite Market's Eat Good Food, by Sam Mogannam and Dabney Gough, with photographs by France Ruffenach, brought me back to the re-opening of the Bi-Rite Marketin 1998.

At the time, we lived on 17th street and Dolores, just a block from the market. The book lists June 8, 1998 as the opening day of the market as it operates today. That would put me at about 3 months pregnant. Which, as I recall, makes total sense, because by the time I was in my third trimester and had little to no interest in cooking, many a take out dinner came from the Bi-Rite Market. Lucky me!

The book talks about creating community through food, and the relationship the owners and his family had throughout the years with the neighbors. I experienced this day in and day out, whenever I went in to buy some meat or fish or prepared food, the people behind the counter always recognized me and knew what I was going to ask for before I even asked for it. From the outset, the atmosphere was always inclusive, never condescending and truly inspiring. It was a new take on an age-old traditional local grocer: organic, locally produced foods, where you might pay a little more, but what you got was well worth the investment.

My baby's first solid food (other than rice cereal and cheerios) was a piece of Bi-Rite's roasted chicken. I think that kid ate more Bi-Rite meals than I did in her first few months of solids. It was a good routine: walk down the hill from work, pick up some delicious food, walk the block home and enjoy. Did I also mention that the job I was walking home from was through a random connection that was made in front of the prepared foods case at the Bi-Rite?

I was in the market one afternoon, with my baby in her stroller. A woman approached me, said she liked my shoes and mentioned she had a baby about the same age as my girl. We talked for a bit longer, during which time she asked what I did for a living. At the time, I was managing trade shows, and told her this, and proceeded to ask her what she did. She had just launched an ecommerce start-up that was looking for some people and would I want to send her a resume. Email addresses were exchanged, communication ensued and I eventually became employed by a woman I met at the Bi-Rite.

So, yes, for me, creating community through food holds a special meaning in my heart when it comes to Bi-Rite. And, the book is organized in such a way that it's as if you're going on several visits a week to the store. You can read about pantry staples, locally sourced cheese, wine and produce, as well as get some awesome recipes for all of the above ingredients and more. The book presents the recipes within a story about the ingredients and why the buyer may have chosen to bring a particular variety of a fruit or vegetable into the market. It's written as a whole piece, not just story-then-recipe-then-story. It's more about the nature of how you might shop if you were to shop for your ingredients each day (which I love to do), versus how to make a meal in 30 minutes or less.

There is a definite need to know how to get good food out to the table quickly. This book does an excellent job of explaining how to get the best ingredients into those simple (and also the not so simple meals) and to give you an appreciation of what it took to get that carrot onto your plate. I'm a very busy single-parent who loves to cook and sees the benefit in buying the best ingredients I can, so this book is for me.

In closing, I'd like to share the recipe from page 162 for Brussels Sprouts with Pistachios and Warm Bacon Vinagrette. I made this the other night and was thrilled with the results. I've never used raw brussels sprouts (nor the super fine slicing attachment on my food processor), but I most certainly will do so again.

Brussels Sprouts with Pistachios and Warm Bacon Vinagrette

recipe from Bi-Rite Market's Eat Good Food, by Sam Mogannam and Dabney Gough, with photographs by France Ruffenach

copyright 2011, 10 Speed Press

Ingredients:

• 1 1/4 pounds Brussels Sprouts
• 6 thick slices Bacon, cooked crisp and crumbled
• bacon fat drained and reserved
• Extra-virgin Olive Oil, as needed
• Freshly squeezed juice of 1 Lemon
• 1 1/2 tablespoons Sherry Vinegar
• 1 small Shallot, minced, about 1 tablespoon
• 1 1/2 teaspoons minced Garlic
• 1/4 teaspoon Honey
• Kosher Salt
• 1/4 cup lightly chopped toasted Pistachios

Method:

• Peel off and discard the darker outer leaves of the sprouts and trim any discolored areas from the stem ends.
• Cut the sprouts in half lengthwise. then silce them crosswise very thinly - about 1/16 inch.
• Alternatively, you can use a food processor fitted with the slicer attachemtn, but the cuts will not be as clean.
• Transfer to a large heatproof  bowl, add the bacon, and set aside.
• Measure 1/4 cup of the reserved bacon fat into a small pan and warm over low heat until liquefied(if you don't have enough bacon fat, make up the difference with olive oil).
• Remove from the heat and whisk in the lemon juice, vinegar, shallot, garlic, honey, and 1/4 teaspoon salt.
• Drizzle the dressing over the brussels sprouts and toss well.
• Taste and season with more salt as necessary.
• If you have time, let the sdalad sit out for 30 minutes or so before proceeding--in this time, the dressing helps the sprouts soften a bit.
• Just befor serving, top witht he toasted pistachio; if using the horseradish, use a microplane grater to shave a little over the top as well.

Featured: Daily Buzz Healthy Living

Check it!

My Not-A-Burger-King-Chicken Sandwich post was featured on the Daily Buzz Healthy Living website on February 7, 2012.

You can view the other 8 chicken-related recipes here.

And, here's a link to my original post.

Huzzah!

Salade Nicoise: How-To: Another Cooking for One recipe

The salade nicoise has got to be the best salad ever. It involves only a handful of ingredients (two of which I've featured recently as make-ahead basics, here  and here).

When my daughter and I were in Paris, I ordered salade nicoise. What I got was not at all what I was accustomed to from our American version.

For one thing, there was rice in it. Yes, you read that right, rice. For another thing, the tuna tasted and looked odd, and overcooked. Lastly, there was some heavy dressing with a bit of cream in it. I won't judge the entire country on how this one brasserie made their Nicoise. Instead, I guess I'll just have to venture back over to France to find the perfect version.

In the meantime, I decided to try my hand at home making this lovely salad. Usually, there are boiled eggs included, but when I was almost finished making (and photographing) the salad, I realized I had forgotten to make them. To my surprise, I didn't miss the eggs at all.  I actually think I preferred it without the eggs, but you can go ahead and add them back in if you want to.

The key to my success was the freshness of the tuna steak. Of course, if you can't locate a tuna steak, you can use a can of best-quality (that's a Gran-Franism, the best quality thing) solid olive oil packed tuna fish. Drain some of the oil out, so that the flavor of the dressing will shine through.

I really enjoyed making this, especially since it was so simple and tasted so darned good.

Salade Nicoise

serves 1

Ingredients:

• A large handful of Salad Greens (I didn't measure, just grabbed as much as I thought I'd eat)
• 1 serving of cooked Green Beans (recipe here)
• 1 serving of Boiled Potatoes (recipe here)
• 1/4 pound Tuna Steak
• 4 Tbsps Olive Oil
• 2 Tbsps Red Wine Vinegar
• 1 tsp Mustard
• Salt and Pepper to taste

Method:

• Place the salad greens, green beans and potatoes on a plate. Set aside.
• Heat a heavy-bottomed non-reactive pan over high heat.
• Salt and pepper the tuna steak.
• Once the pan is good and hot, add a small amount of olive oil.
• Add the tuna steak to the super hot pan.
• Cook on first side for five minutes.
• Turn over the tuna steak and cook for another 3 minutes.
• Remove the tuna from the pan and let rest for a few minutes.
• Mix the olive oil, mustard, vinegar, salt and pepper for the dressing.
• Slice the tuna and place on top of the salad.
• Sprinkle the dressing over the top of the salad and enjoy!

Quagliariello

I got a bunch of really nice gifts for my birthday, many of which had to do with cooking.

Two are featured here: a lovely stuffed quail and a beautiful Le Creuset skillet.

The quail is incredibly fitting, as you are about to learn. The friend who gave me the tiny bird to roast knew some of my family history, and that my daughter's middle name is Quaglia (a shortened version of Quagliariello). She also gave me a gift certificate for a lovely speciality butcher shop here in SF, Olivier's, which I cannot wait to cash in.

I asked Joe (my Dad) to recount the story one more time of the history of his family's name. Here is his story, which I felt I couldn't do a better job of paraphrasing so included the whole epic story.

Well, it all started during the Holy Roman Empire. My ancestors were poor peasants who tilled the land not two miles from Caesar's Palace. (Not that one.)

A couple of thousand years later, my paternal grandfather decided to tear himself away from the rocky, dry land he was tilling, and he arrived in Brooklyn around 1900. He got a job working in a shoe factory, which turned out to be demanding and ill-paying, but still better than the land-tilling ever would, so he decided to stay.

His name was Thomas Quagliariello, the last name being Italian for "little quail." Starting with the day he spent at Ellis Island, he was aware that his last name didn't sound American. So he decided to follow the course taken by his cousin, a locally well-known boxer.

This cousin had a cigar-smoking manager who ruled that, for poster purposes, the boxer need a name shorter than Quagliariello. The manager smoked only light cigars, which were identified on the side of their box by the Spanish word "claro," which, in different contexts can mean, "mild" (for cigars), "clear" (for weather), or "I understand" (as in "It's clear").

So Pasquale Quagliariello became boxer Patsy Claro, and my grandfather, believing this was an American name (even though it sounded Italian), followed suit. Years later, my father and two of his half-brothers did the same, while the other brothers either retained their original name or shortened it to Quaglia. 

And that's the story.

So as you can see, my friend hit the nail on the head with her gift, which was delicious as well.

Stuffed Roasted Quail

each bird serves 1 person

• Order pre-stuffed birds from your local butcher, if you can get them.

You can stuff your own bird, but I believe it would be very hard, based on the tiny nature of these birds and the tiny bones you'd have to remove. If you are going to stuff it yourself get some nice sausage, roasted chestnuts and some raisins or sultanas. I can't really advise you how to stuff the actual bird, but check

this link

out, it may be helpful.

Method:

• Preheat oven to 450 degrees
• Put a small amount of olive oil in a heavy bottomed pan. Make sure the pan is big enough to allow space between multiple birds.
• Lightly salt the bird and put it in the pan.
• Roast the bird(s) for 10 minutes.
• Remove from the oven and let sit for 5 minutes.
• Drain the fat from the pan and serve up the bird(s).

It's Not Burger King...Best Chicken Sandwich Ever

I love the Burger King Classic Chicken Sandwich.

Let me rephrase that. I love the memory of eating the Burger King Classic Chicken Sandwich. That first bite, the warm breading, the mixture of grease and mayonnaise. I rarely allow myself to buy one anymore, but the memory lingers on.

Yesterday, while I was doing birthday returns, there appeared on the horizon the mighty Burger King. I was almost weak enough to give in and get in that drive-thru lane and get me one of those sandwiches.

Then it dawned on me, wait a minute, I can make my own version, my way, in no time at all. Which is exactly what I did.

I knew I could make a good gluten-free breaded chicken, mayonnaise is always in my fridge but I had to think about the elements (other than actually deep frying) that make that sandwich taste so good. Then it hit me: lettuce. I know it seems simple, but I never put lettuce in a sandwich, unless it's a BLT.

The marinade that I made is a one that I make regularly. I replaced the milk with almond milk and added some honey, barbecue sauce, egg and hot-sweet mustard. The bread I used is a great gluten-free variety toasted and spread with mayonnaise.

Well, let me tell you, it worked! What a great treat, easy, not too bad for you, and delicious.

Gluten Free and Dairy Free Breaded Chicken Sandwich (or the Faux Burger King Classic Chicken Sandwich)

serves 4

Ingredients:

• 4 Chicken Breasts, boneless/skinless, cut thin
•  1 egg
• 3 ounces Almond Milk (or any kind of milk you have on hand)
• 1/4 cup Barbecue Sauce
• 2 tsps Mustard (I used sweet-hot, but you can use any variety)
• 1 Tbsp Honey
• 1/2 cup gluten-free Bread Crumbs (I use this brand.)
• 2 slices Udi's Gluten Free Bread

Method:

• Preheat the oven to 425 degrees.
• Mix all the wet ingredients in a bowl large enough to accommodate all the chicken, too.
• Add the chicken. Let it soak for at least ten minutes. If you've thought ahead and got to this point the night before, go ahead and soak the chicken overnight.
• Turn the heat to high on a large skillet.
• Put the bread crumbs on a shallow plate.
• Place the chicken in  the breadcrumbs and turn it over to coat both sides.Repeat until all chicken breasts are coated.
• Add oil to the hot pan.
• Place each piece of chicken in the pan, making sure there is some space between each piece.
• Cook on the first side for 5 minutes.
• Turn over the chicken and cook for 2 more minutes.
• Put the pan in the oven to finish cooking for about 10 minutes.
• While the meat is cooking, shred the lettuce and toast your bread.
• Remove from the oven and make your sandwich.

Enjoy!