Marsala Panzanella Inspired Salad

Hey Everybody!

Panzanella salad is traditionally made by soaking cubes of bread in fresh tomatoes, and traditionally eaten in Italy in early summer. I gave it my own spin, and lightened it up by not making it totally bread based, and making it fall and spring friendly using fresh Gala apples and shaved fennel.

Panzanella, unlike croutons, are not entirely cooked. they have a slightly crispy exterior, while maintaining their softness in the center.



Ingredients:
Cubed bread (I used French bread)
Gala Apples
Fennel
Mixed Greens
Pine Nuts
Marsala Wine
Olive Oil
Honey
Sea Salt

1. Sear cubed bread in seasoned olive oil (meaning adding a little salt to olive oil) on medium heat until caramelized (golden).
2. In another saucepan add Marsala wine. Turn on to medium heat, and reduce in half.
3. Kill heat, and add in a touch of honey. Whisk until combined.
4. Strain, and set aside until cool. (If you dress your salad now, your greens will wilt extremely fast).
5. Toast pine nuts on medium heat in sauce pan for about a minute. Remove from pan immediately.

We want to release the natural oils in the nuts, which will elevate their flavor and texture. If you leave them in the pan, they'll burn! 

6. Using a mandolin, or the tip of your sharp, chef's knife, thinly shave the fennel bulb. Cut it against the grain. If you don't, you will get an extremely fibrous texture that will be impossible to chew.

7. Save your apple slicing for the last step. You wouldn't want them to oxidize! Cut the top of your apple off, then cut apple in half. Place flat surface on cutting board. Starting from the bottom, (I start from bottom left since I'm a lefty), carefully slice from the front to back. Make sure your control hand (hand you don't cut with) is stable, fingers tucked in, and away from your knife while holding down your apple.

Toss, or compose your salad to your liking! Don't forget to dip your bread into some of that leftover Marsala reduction.

Enjoy!

Amber~

Artichoke Risotto

Risotto is one of those dishes that requires close attention. You can't set it and forget it, and you cant throw everything in at once. It requires a gradual layering of ingredients, and a gradual addition to liquid. If you over cook it, you'll end up with mush. If you add everything in at once, you'll miss out on the creamy texture that makes risotto so loved and adored. It makes for a perfect starter to a meal, or a meal in itself.


Even though it requires your love and attention, it is quite simple. I have a guidelined recipe for risotto with artichoke bottoms. Remember to stay creative. Omit a certain ingredient for something else. One rule of mine is, if it is a vegetarian type dish, stick with vegetarian stock. Personal opinion.

Ingredients:
Olive oil
About 1/8 Cup minced shallots
2 TBS minced garlic
4 artichoke bottoms. (Fresh is best, but use what is available in your area.
Vegetable stock
1 cup aborio rice
Flat leaf parsley
Koesher salt to season
1 TBS butter

I garnished my risotto with a poached hen egg yolk, and aged smoked cheddar grated finely on top. Use what suits you best and what you have on hand that will go well with your risotto.

In a small pot, heat up your stock. Heat up about a quart. If you only have a large pot, try more. We are going to poach our egg yolk in the left over stock.  It depends on how much you need until the risotto is fully cooked. I use a 2 oz ladle, the small but not tiny sized if that helps.

Recipes are guidelines. Once people realize that, life will become much easier. Even in the most consistent restaurants some base ingredients are prepared this way. If you follow a recipe (that doesn't require a scientific necessity), you're intimidated. Don't be intimidated. Just flow with it.

In a sauce pan lightly drizzle olive oil, enough to cook shallots. You want them translucent, not caramelized. Keep your pan at a medium low heat to prevent burning.

Season very lightly with salt. We season in light layers. This way all ingredients are showcased. It makes such a difference.

Add dry risotto. Quickly stir it as it absorbs the fat. Ladle in your first two ounces of stock. if your heat is too high at this point (depending on your pan) adjust it. You don't want to over cook your risotto. It will lose its creaminess, and the rice will lose its integrity.

Continue to stir. Let it relax for a few seconds, and keep stirring. Be sure to grab every little grain of rice that is holding on to the side of your pan for dear life. He won't cook, so if he gets left behind, he'll end up stuck in someone's teeth. No fun!

Add in another ladle when liquid is almost absorbed. Add your garlic. I purposely did not add in the garlic with the shallots at the beginning. Garlic cooks quicker. It will burn before you're shallots are translucent.

When your risotto doubles in size, add in your medium diced artichoke bottoms. Continue to stir, season lightly.

This is when things start to slow down, and it is a good time to start seasoning every so often. You don't want to season all at once. If you do, the salt will be ridiculously concentrated, and absorbed fully into your rice. BLEH!!!!!

When your risotto is about 90% cooked (soft, but a tiny bit of a bite) kill the heat, and finish with your butter. Adjust your seasoning one last time. It will continue to cook, but you'll lose the risk of over cooking. You want your risotto to remain a perfect consistency as it hits the plate, and your guests enjoy this meal slowly.


To Poach an egg yolk.

Unlike poaching a whole egg, we do not need to create a funnel in our poaching liquid by whisking vigorously. Also, the addition to vinegar is not needed.

Your left over stock should be hot, but not simmering, not boiling. It should have this calm, steamy release.

Do you have an obnoxiously large spoon in your silverware drawer you never use? This would be the best time to bust it out.

Gently crack your cold egg (this will help keep your egg yolk in tact) over your hand. Let the egg whites gently release between your fingers. Please do this over a sink or bowl if you're saving your whites.

Carefully place your little golden wonder into the stock. Its ok. Drop him in. Just be gentle. Give him about 45 seconds/minute. Around that time frame. Kill the heat, and gently fish him out with your Previously useless spoon.

Carefully place your yolk onto your gorgeous, creamy risotto. If a little stock is on the spoon. Its ok. It will get absorbed.

Finish with fresh, minced parsley and aged smoked cheddar grated with your microplane (zester)

You're done!


Remember, cooking should be enjoyable. The energy you put into your food shows. If you're confident and take your time, you're food will reflect that. If you rush and are afraid, it will be a reflection of you in the kitchen.

Don't short cut it. Cooking isn't about making delicious food in a hurry and reap all of the credit for. Good food takes time, takes patience and a little understanding. Relax. I'm not here to give you an easy quick fix to a dish that needs attention. You're either willing to put in the effort, or not.

Enjoy!

Amber~

PS I only garnish with parsley if parsley is in the dish. Garnishing with parsley when there is no parsley in your dish is tacky. Just my opinion based on common sense. 

Black Bean Sopes w. Avocado Mousse, & Petite Tomato Salad

                                      

Petite tomato salad tossed in cilantro oil, avocado & lime mousse, crema, queso añejo, Napa cabbage & black beans.

If you aren't of Mexican decent, or not familiar with Latin American food, sopes are fried chewy corn cakes filled with basic ingredients. In my home, we used potatoes, beans, crema, cabbage and salsa. You can add whatever you'd like to them. I refined the ingredients a bit, for the sake of creativity.  They're really fun to make with the family on a cozy Sunday. 

Sopes:

3 Cups Masa de Maiz (corn flour) You can find this in the ethnic food section of your grocer. 

1 Cup All Purpose Flour

1/4 TSP Baking Powder

1 TBS Kosher Salt

2 Cups Warm Water (using warm water helps keep the sopes chewy and yummy after they've been fried.)

Combine ingredients. You may need to add a little more warm water since corn flour tends to absorb it quickly. What I do is I add it to my hands and work it into the dough gently. 

Let dough rest for about 10 minutes under a damp cloth

If you want your sopes to be uniform in size, I suggest weighing your masa (dough) and  dividing it by the amount of sopes you'd like. You don't have to do this though if you don't have a gram scale. Rustic food is great anyhow ;) 

Gently form a little cup. You can make a square one or the traditional circle ones. If you need more water, wet your hands.

Do not be intimidated. Connect with your food. 

Let sopes set in the fridge for at least an hour before frying. This way they won't break apart and will be sturdier to handle. 

I use canola oil for frying these.  Remember to always fry in a large pot to avoid over spilling and only fill large pot half way with oil. Oil should be around 375. 

Fry sopes for about a minute. They will turn a golden blonde and float. Drain excess fat on a paper towel covered plate. 

Petite Tomato Salad

Making a petite salad, and concentrating the flavors will make for an amazing product. This is the perfect time of year to work with tomatoes. I took a few tips from The French Laundry to make this simple salad to a memorable level. 

To thinly slice your pearl onions and peppers, use the first 1/3 of your favorite kitchen knife. This portion of your knife is used for precision. Remember to take your time. Always start out slowly. There is no need to slice and dice with so much flash like you see on tv. 

This is my take on pico de gallo. 

Ingredients:

Variety pack of petite tomatoes
2-3 Red Pearl Onions
1/2 -1 Serrano Pepper
1/2 English Cucumber
Kosher Salt To Taste
Black Cracked Pepper To Taste
1/2 TSP Red Wine Vinegar
1 TBS Cilantro Oil (recipe below)

To skin the tomatoes, score an X on the bottom of each tomato. Drop into oiling water for no longer than 5 seconds. Immediately drop tomatoes into an ice bath Once cooled, carefully peel the skins of. The X makes peeling much easier.

Set tomatoes in a strainer (chinois) shin•wah over a bowl, and add salt. Let the excess liquid slowly drain out. This will take about an hour.

While that is working, seed and small dice half an English cucumber.

Thinly slice your red pearl onions. An easy way to get the husk off is to quickly blanch them, like we did with the tomatoes. Exact method. The husk will pop off easily when you slightly pinch the little onion.

Thinly slice your serrano pepper. The slices should be paper thin. Texture is key. 

Cilantro Oil:

Blanch cilantro in boiling water for 10 seconds. Transfer to ice bath to shock. Remove from ice bath onto a paper towel. 

Removing most of the water, add cilantro to a neutral oil such as canola. Blend together at low speed. 

When you're ready to use it, drain out the cilantro. You will be left with a vibrant, fresh green oil. 

Always use infused oils within 48 hours. Do not store for months in a container in your dry storage. 

When tomatoes are ready, combine ingredients and add salt and pepper to your liking. Add 1TBS red wine vinegar. Finish with some of the oil we made.

Set in the fridge for at least two hours before serving. This will give the salad time to marinade.

Avocado Lime Mousse

If you are uncomfortable with using raw eggs in your cooking, you can skip the egg whites. Mousse is traditionally made with stiffened egg whites. It makes for a luxurious product, but it's quite uncommon for home cooks to use raw eggs. Skip this step if you are uncomfortable. Your mousse will still be super velvety. 

Ingredients:

2 Hass Avocados

1/2 Cup Heavy Whipping Cream

2 Egg Whites

1/8 TSP Cream of Tarter

Kosher Salt to taste

1/2 TBS lime zest

1/2 Lime Juice

In a mixing bowl, whisk heavy whipping cream until whipped cream consistency. Set aside in the fridge. 

In separate mixing bowl, whisk egg whites until peaks form. Add Cream of Tarter to stabilize egg whites. 

In another separate bowl, smash Hass avocados and lime juice. The lime juice will prevent the avocados from turning brown, and help soften them up. Use a sifter or siv and rubber spatula to smooth the avocado mixture. You should be left with almost a puree of avocado and lime. You can use a food processor as well for this. I suggest straining even if you use a food processor. 

Add Salt. 

Fold gently, the whipped cream and avocado mixture, adding a little whipped cream to the avocado at a time. After completely combined, gently fold in egg whites. Adjust seasoning and zest lime over mousse right before serving. 

You can use these recipes for other dishes as well.  

Get creative! 

Amber~

Tofu Manipulation

As a woman who eats a vegetarian diet, I have become fascinated with tofu. Not because of all the hype and bs, but because it's a challenging ingredient, and more often than not, it's viewed as a simple substitute. I don't do substitutes. I only eat food.

 Unfortunately, so many people I know are either vegetarians/vegans who are hyped up about how amazing tofu is, when they hardly know how to cook it properly, or they're NORMAL people, with a diet consisting of chicken, pork, burgers, etc. etc., and have never had tofu before, but automatically hate it. On one hand, you have the Jr. high school syndrome struck vegetarians, (need I explain?) and on the other, you have the toddler syndrome struck.

I like tofu. It isn't the super best protein source on the planet, but it is excellent when prepared properly. So, how DO you prepare tofu properly? Depending on the method of cooking, i.e braising, frying, sauteing, you should keep in mind a few tips that will make tofu enjoyable to eat, and much more diverse than just cutting it into squares, and adding it to stir fry.


Deep Frying: Freeze it first. When something is frozen, it expands. This will make manipulating tofu much easier, as shown in the photo above. It will have a light, airy texture. Expelling water will be much easier. Please, continue reading.

Do not defrost in the microwave. I tested this out, simply for the sake of seeing for myself if I would be right about the consistency change. It was drastic. Because you are taking your expanded tofu, and nuking the shit out of it, you're not only releasing the water from the tofu quickly, you're cooking it, which results in a very dense, rubbery ball of horror. That is, if you can even form a ball with that giant rubber brick!

I don't believe in defrosting anything in the microwave. I actually don't like microwaves. I would never have one in a professional kitchen, and any time I see a microwave in a professional kitchen, I cringe a little lot.

Defrost your tofu in the fridge. Yes, this takes some time, but it's not only going to give you a consistently defrosted product, (instead of it heating up too quickly on one side, remaining frozen on the other), it is much safer. Just because it is plant based, doesn't mean contamination doesn't exist. Treat tofu the way you would treat any cut of meat. Better yet, treat it like chicken. Growing up, most of us witnessed our moms tossing in a brick of meat ice into the sink. This isn't recommended, even with tofu.

Keep weight on top of your tofu to expel water. It's a delicate product. In the past, I have impatiently strangled the hell out of an innocent brick of tofu. I ended up with confetti. You don't want confetti right now. Trust me!
 

Braising: Just as we did previously, you want to freeze, then properly defrost. The key to this method of cooking, is to carefully slice your tofu when most of the liquid is drained out, then at your lowest heat setting possible, dry cook it. I suggest a non stick pan. This will take some patience and time, just as all good things do.
Cooking to me, isn't all about quick, easy, super dooper sounding ingredient profiling mixed together. Techniques take time, but if you are the type of person who grows bored in a kitchen by yourself, I pity you... kidding! Cook with a loved one, family, best friends, etc. Cooking together has created so many memories with memorable food to enjoy. I am not trying to sound cliche. I'm keeping it real. I've had amazing experiences cooking with very inspiring chefs, but it isn't the same as prepping a family meal together. It gives you time to bond, teach, learn and clear your mind.

We want to dry cook our tofu, so when we braise (cook in a broth, fat etc), we can re-hydrate it fully with tons of flavor. How many times have you gone to a restaurant, and ordered braised tofu? Do you remember how only the exterior received all of that love and goodness? Respectfully, I find it a little repetitive. This inspired me to test a few methods on my own. The one I am sharing with you, has by far, been the most successful. Your tofu wont fall apart during a slow braise, and your absorbing all of that flavor like a sponge.

By the way, when dry cooking at a low heat, you're looking for the exterior to be a consistent, light blonde in color. This way your not crisping it up too much, which can alter the finished product's consistency. It would be like eating a piece of fried chicken, that was soaked in buttermilk too long. The skin turns a bit rubbery. If you abstain from over cooking the exterior, your tofu will have a very tender, moist, and buttery texture.


I have no fancy conclusion to this blog entry. I'm not trying to convince you that tofu is the best ingredient on earth. However, it's underestimated in my opinion, quite too often.

Amber

Ceviche Diversity (and a vegan variation)

Here in the California, when people think ceviche, they think Mexican food. However, the history of ceviche goes way back to old world cooking, and is not limited to Latin American cuisine or technique.

Though there is much dispute between Peru and Ecuador on who came up with the concept first, the method of cooking fish in lemon/citrus can be traced back to Spanish and Mediterranean influence, and was thought to have originated this method. Others claim it originated in Arabic custom.  Perhaps they all did it at the same point in time, and honestly, as long as it tastes good, eat it and relax.

Ceviche is much more diverse than people assume. It can be kept rustic, or classed up, veganized. Whatever your preference, the ingredients should be kept fresh, simple and memorable.

Most people assume ceviche is raw fish with salsa. It isn't. It's a method of cooking with acid (lime/lemon are most popular).

I remember in culinary school, I made the vegan ceviche version for my Cuisine Across Cultures Class. I remember both chef instructors arguing over me getting a point docked off for the following:

I didn't add olives...

I thought, wtf, there are no olives in any ceviche I had growing up, or saw being made...

 One chef instructor said, there aren't any olives in ceviche. The other, oh yes there are!!!!

Technically they were both correct. Though it is not mandatory to add olives (green olives that have been pulsed to a thick pulp) it is more common than assumed. I learned this on my own much after my culinary school experience. I respect both of those chefs to this day as well.

So I thought I'd share two recipes with you. One using Bay Scallops (since they're so small, you won't have to tear up a gorgeous, huge Eastern scallop). I love classing things up, as long as it isn't always too complicated. I think it's important to share ideas that are easy to manage for those who don't have all of the time in the world.

I also have a vegan variation, which was passed down to me by my mother in law, who is from Mexico.

When buying ingredients, make sure they are fresh. Scallops should not be slimy, or pink. They should be firm, a creamy color, and smell like the ocean. Any seafood that smells really fish, should be avoided. Believe it or not, fish shouldn't smell fishy. Fish and shellfish should smell like the fresh ocean.

Bay Scallop Ceviche:

1 lb bay scallops
1/4 red onion (paper thin sliced is how I prepared it, but cut it according to your preference)
1/2 serrano pepper (small green chiles, also cut paper thin, seeds and ribs removed)
1 Roma tomato, seeded (seeds taken out)
1/2 English cucumber (just use whatever cucumber you'd like)
about 2 TBS chopped cilantro/coriander leaves
1 cup lime juice (fresh squeezed recommended)
Sea Salt TT (to taste/preference)

corn tortilla strips, fried for garnish. I don't recommend using flour, because flour tortillas absorb so much oil, and become really soggy and chewy.

Place fresh scallops in a dish with lime juice. Set aside for about an hour or two. Though I am a vegetarian, I do taste my food. Unfortunately, I am allergic to shellfish, so my husband, who has an amazing palate, tastes this stuff for me.

Drain some of the lime juice.

Add remaining ingredients, and let marinate for another 20 minutes or so. Don't worry, your scallops will not be over cooked. Adjust seasoning, add more or omit any ingredient to your preference. Remember, recipes are guidelines.

Garnish with tortilla strips, which I fried in canola oil. Use whatever oil you prefer.

I personally am not a fan of serving anything in a martini glass. I had to work with what resources I had available though! It isn't a big deal, it's just a personal preference issue of mine! LOL!!!


Vegan Ceviche Variation:

As I said, my mother in law, who is an amazing cook, and whom I shut up and learn from, taught me this recipe. So I will not and cannot take credit for it's creation. It is totally one of my favorite super healthy dishes to munch on, especially in the summertime.

1 cauliflower
3 Roma tomatoes (she leaves the seeds in, so I accept it)
1 jalapeno (she also leaves in the seeds and ribs. She's hardcore when it comes to spicy food!)
1 avocado
1/2 cucumber
about who knows who cares TBS of chopped cilantro/coriander leaves
1/2 diced white onion
2 cups lemon juice (its a lot of cauliflower come on!)
Kosher salt to taste

She partially cooks the cauliflower whole. It will not yet be fork tender, and have a lot of give. After it is cooled down completely, bust out the lemon juice and let it chill for about 4 hours.

Dice remaining ingredients to your size, for this dish I recommend it a little more hearty.

Add remaining ingredients, and enjoy. The longer it marinates, the better it gets. The cauliflower does not break down either after a couple of days (not that it really lasts THAT long)

So there ya have it.

Amber~

Lemonade

Hey everyone! I know it seems kind of silly to blog about how to make lemonade. Honestly though, I remember failed attempts before I knew the wonders of simple syrup, and before I realized that lemonade needs lemons and water. Years ago, I sadly squeezed the shit out of a billion lemons and mixed in sugar and thought, "BOOM! Done!" That was a disaster... 

My kids and I made some lemonade today, along with some experiments. I was inspired to blog about it and share with you guys.  We learned why we (as in ME) should make simple syrup instead of mixing, or shaking in sugar. This was a really fun project. So simple, and such a good memory. I love fun projects like this to share with my kids. I do not allow my kids to be near the cooking process when using sugar. Even though a simple syrup does not need to be at 212 degrees F/100C (boiling point) it is still dangerous. I allowed my kids to measure out the sugar and water (always a 1:1 ratio). For example: 1 cup of water & 1 cup of granulated sugar/ 2 cups & 2 cups etc.  

Do not allow children in your kitchen when cooking sugar. 

Ingredients:

For Simple Syrup: 1 cup sugar (granulated or raw not powdered) & 1 cup water

4 Cups Water (Bottled or filtered preferred) 

1 cup lemon juice (fresh squeezed is best)

Add your simple syrup ingredients to a small pot. 1 cup of water and 1 cup sugar. Stir gently, and add to a very low heat setting on your stove. This does not need to ridiculously reduce for this recipe. It just needs to heat up, and sugar should be dissolved completely. Set aside and let cool. It will not thicken up like a caramel. It isn't even close to that stage. 

If you're using fresh lemons, make sure all seeds are discarded. Combine everything together once simple syrup is cooled down (about 10 minutes or so) and enjoy! 

Why Simple Syrup? Why Can't I just add sugar? 

We make a simple syrup when sweetening any drinks such as cocktails, sweet teas, etc. No mater how long or quickly you shake or stir in sugar, it won't completely dissolve. This is the experiment I showed my kids today:

I mean, I admit, as a kid, this was awesome at the bottom of my cereal bowl. (yea I was one of those kids who snowed my Cheerios in sugar) My kids do not even know such an idea exists *crosses fingers* 

So there you have it. If you want to class up your lemonade, I suggest adding things like, a sprig or two of fresh French lavender. (French lavender is light in color and not potent like the darker version (Spanish lavender). You could use that if you wish, but don't use more than one sprig per gallon. Yes... I know this from experience. 

You could also add fresh basil leaves, and or fresh basil leaves and watermelon juice, omitting the 4 cups of water. You could use Meyer lemons if available in your area. They are darker in color, and have a slight different taste and aroma. Almost like an essential oil potency which is really gorgeous. I didn't use Meyer today. 

Meyer lemons are to the left. 

So many possibilities. That's one of the beautiful things about simplicity. You can leave it alone in it's pure state, or you can be inspired. 

Enjoy! 

Amber~