Chickpea Salad with Parmesan & Parsley

Sometimes, simple is better, no? I like to think I'm a pretty un-complicated gal myself. Especially when it comes to recipes. Some of my most favorite recipes, are also the easiest, but what they all must have in common is that their results taste amazing. Maybe simple means just a few high-quality ingredients with little fussing or fixing to let their flavors shine. Or maybe a simple recipe means a one pot meal, with not a lot of dishes to clean up. Or perhaps a simple dish, is one that takes all of five minutes to put together, with ingredients you already have laying around in your fridge and pantry.

I ♥ Canning

Is winter over yet?? That seems to be a sentiment I’m hearing from a lot of people, and I’m afraid I have to concur. I know that technically we just had the first day of spring, but in my neck of the woods it feels like the sun will never shine again. Ok, so maybe that’s being a little dramatic, but I can’t help it, I’m ready for some sun! That’s why today I’m going to talk about canning, because those jars up there are like bottled sunshine to me.
Sounds silly I know, but that’s just how much joy this little hobby has brought me over the past year. My first venture into the world of canning and preserving was when I canned some apricot and strawberry jams for a special little party last summer. Unfortunately for the recipients, the jams could have used a little bit of work. Sorry guys! It was only my first attempt! But I at least learned the canning process, and after one time I was hooked. I quickly started getting my hands on as much fresh produce as I could and became a canning fool. Every trip to the farmer’s market was an exciting adventure into what I could can next. What could I put-up with fruits such as these?
And what tasty creations would come from these beautiful veggies?

What I've Been Eating!

Here's a quick little glimpse into a few meals I've cooked over the past couple of months that I've really enjoyed. I know posts have been a little sparse around these parts; I think I tend to go through phases where I get more caught up in the preparation and consumption of the food I make, and the photo taking and blog writing fall by the wayside a bit. That being said, I realized today that there has been some really tasty stuff being eaten that I should have been sharing with you all, so I'm going to try and do that right now. Sound good? Ok then.

Let's start with the Sea Bass with Swiss Chard and Piquillo Pepper Sauce pictured above. The recipe for that came from Cindy Pawlcyn's Big Small Plates cookbook, which I absolutely adore. I also absolutely adore Cindy Pawlcyn, who is a local celebrity chef, and the owner of 3 restaurants in the Napa Valley. I've seen her out and about at the farmer's market a few times, and at her restaurants a couple of times, so I think I can say that the two of us are friends now right? She even signed my copy of her cookbook, so I mean, yeah, were friends.

So my friend Cindy has some pretty great recipes, and this is one of them. The fish is simply prepared with salt and pepper, sauteed in a little olive oil, and served over some spicy Swiss chard with a flavorful and smooth piquillo pepper sauce. Yes I realize the sauce in that photo appears a very strange neon color, but trust me that in person it doesn't look as if it was something out of a zombie movie. Another meal that didn't exactly photograph brilliantly, is this oh-so-gosh-darn-good seafood curry:
I don't think that curry is one of those things that usually photographs well though, especially the brown and red ones. Even though they may taste amazing, they can be a little unappealing visually in my opinion. But maybe that's because I'm kind of late to the game when it comes to curry, and never really tried it until last year. I didn't know what I was missing out on though. It has quickly become one of my favorite things to eat, and this recipe that I tried out of Bon Appetit magazine has quickly become one of my favorite meals.

The curry paste is easy to make, and just involves a quick blend of some ginger, jalapeno, herbs and spices. That gets sauteed in a pan for a few minutes, and then a can of coconut milk goes in, and you've got a delicious green curry sauce. Just toss in some veggies & some seafood (I usually do green beans, red pepper, shrimp, and scallops), and you've got yourself a delicious dinner. I don't usually repeat recipes that often, but I've made this at least 3-4 times over the past few months.
And then there was the day I ate these pancakes. Hoo boy these were ridiculous. Ricotta pancakes, topped with toasted almonds, mango, strawberries and an orange maple syrup. They were very loosely adapted from this recipe in Food and Wine Magazine, and were light and fluffy and I loved the combination of orange and maple syrup. Yum.

Now back to dinner foods. I made these Chipotle Winter Greens & Buttermilk Grits one cold and yucky night and they warmed us right up. Once again, maybe not the most appealing looking bowl of food, but trust me when I say it was delicious. Smoky and slightly spicy winter greens, served over a healthy helping of creamy grits. I sauteed some mushrooms with the greens for a little extra protein, and added Parmesan cheese to the grits, because cheese is always a good thing.
Last but not least, I want to share with you the meal I made for Valentine's Day this year. Clockwise from upper left, Fried Chickpeas with Sage & Lemon, Parsley and Endive Salad, Homemade Pasta with Lobster Cream Sauce, and Champagne, which is an essential part of the cooking process. I loved every single one of these recipes, and will definitely be sharing them with you all in full detail in the future. But for now here's just a taste.
Thanks for letting me share! Hope all of you out there are enjoying some good eating yourselves!

Lentils with Shiitake Mushrooms and Mustard Vinaigrette

When it comes to cooking, I am more likely to turn to a recipe rather than trying to create one on my own. Sometimes though, inspiration strikes and I attempt to go off in my own direction. Those directions can lead to dishes that are not always exactly awe inspiring, but occasionally I head down a path that takes me to something new and delicious. Which is exactly what happened with this lentil and mushroom dish.

Shaved Brussels Sprouts Salad

I have a tendency to get into a little bit of a funk in January. The holidays are long gone, the weather is rainy and dreary, and it makes me want to hibernate in my little shack with a warm fire until February comes along. During this month I definitely need a bit of inspiration to get me off the couch and get my creative juices flowing again. Luckily, I received some new cookbooks for Christmas, and inspiration is not so hard to find in this stack of loveliness:
Oh how I love me some new cookbooks. I can't wait to read them all the way through when I first get them, and mentally pick out dishes that I'm dying to try. I even like to read the recipes in bed before I go to sleep, thumbing through the pages until I can no longer keep my eyes open. Unfortunately as much as I love reading and gathering ideas from cookbooks, I am horrible at actually going back to those books on a regular basis and making new recipes out of them. I think it has something to do with the onslaught of cooking magazines I receive each month, when I tear out the glossy pages and place them in a folder that is always overflowing and easily accessible. Instead of reaching for a cookbook, I tend to reach for that folder instead. Not to mention the recipes I get inspired from off of other blogs and cooking websites. With all those other forms of cooking inspiration, I forget about the books that are tucked away in my cupboard, begging to be opened and used.

So I made a pact with myself after obtaining the most recent additions of cookbooks, that I would cook at least one recipe out of each book in the next couple of weeks, and make sure that they don't get put away before that happens. Which is how this delicious bowl of shaved Brussels sprouts with egg, almonds, and a citrus vinaigrette appeared in my kitchen.

Cauliflower Gratin

Hello!  I hope your Thanksgiving was fabulous, and that your pants are being friendly to you this week.  We had a wonderful day in the kitchen, and I could not be more thankful to my BFF and sister-from-another-mister Nicole for steering the ship.  We were triumphant in the kitchen, even if our guests did eat a bit later than we had planned (did any of you manage to get your Thanksgiving dinner on the table at the time you had planned?  If so, you're my hero). 

As my little household has transitioned to meatlessness (all the time for me, at home for John), we have a lot of conversations about satisfying food. While I could probably munch happily on brown rice and pureed soup for dinner, whether we consider a new dish a success or a failure often depends on that heft, that oomph, that weightiness that makes you feel warm and full on a cold (ok cold for Los Angeles) winter night.  Our Thanksgiving meal was the most satisfying I can remember.  Soft blistery sweet potatoes, a rich and savory stuffing, velvety mashed potatoes, and some zingy little cranberries .  Turkey who?

If Thanksgiving is my Superbowl, then it needs an MVP, and this cauliflower number is it.  If you've never made gratin before, let me offer a ringing endorsement.  Gratins have a base vegetable that cozies up with a rich bechamel or cheese sauce.  The whole thing gets topped with a crumbly savory topping and baked like a casserole.  It's winter perfection.  Potato gratins are very common, but cauliflower, sweet potato, and even parsnips are great variations.

Grilled Stuffed Bell Peppers

I have a confession I need to make. You see, I have been doing a lot of cooking over the past month or so, and not a whole lot of blogging about it. And I feel bad, because there has been a lot of good food happening. There have been BBQ's with kebabs, coleslaws, and bacon wrapped jalapenos. There was a party for 30 or so people which involved lots and lots of massive amounts of tri tip and chicken and salads. Then there have been desserts, from massive hummingbird cakes, to blackberry bars topped with a delicious crumble, to one of my most favorite cupcake recipes ever (I'll give you a hint, it's one of the cupcakes mentioned in this post). There has also been my new found obsession/hobby with canning, which has so far resulted in 3 types of jam, brandied vanilla peaches, and spicy dill pickles.
All this food has been made and consumed and here I have barely said a peep about it. There are all the typical excuses: my job has been busy, photos either are forgotten to be taken, or turn out awful, writer's block, and the fact that even though the sun is out late, summer days have a nasty habit of slipping by faster than you can catch them. I also have a tendency to cram as many activities as possible into each day, which means I'm not actually getting to relax and enjoy the magic that is summer. I need to chill out a bit, read some books, lay in a hammock and drink iced tea, take a nap or two, and spend some quality time in my vegetable garden, which is where these beauties came from.

Two Ways with Radishes

Ah the radish. Truly one of the more under appreciated veggies out there. Usually relegated to being sliced and tossed in a salad without much thought; the radish often doesn't get its chance to shine. Maybe it has something to do with the taste, which is definitely on the bold and assertive side. I find that I appreciate radishes more in small doses, which is perhaps why they are often not the centerpiece of recipes.
And while radishes may not be one of my favorites, the dang things are so easy to grow that there was no way I could stop myself from planting them in my garden. This year I planted the "Easter Egg" variety of radishes. They come in the most beautiful range of reds, pinks, and white. Unfortunately I did not think to do a successive sowing of the little buggers, which means I have a very large crop of beautiful radishes appearing all at once. My garden overfloweth.
And so I have been trying to use my abundance of radishes in as many applications as possible. So far there have been two winners. An amazingly tasty salad dressing made out of radishes that highlights their flavor in a way I didn't know possible:.
And these crunchy little slivers of pickled radishes. These would be great for topping sandwiches or fish tacos. They also are great to have hanging out in the fridge for snacking.

Asparagus Salad

I am ready for winter to be over. Don't get me wrong, I am a fan of winter weather, which in Northern California means rain, but I am more than ready for that rain to go away. I feel bad saying that, because I know that the rain has been much needed, but I can't help it, I'm ready for spring. And after living in a house with no heat all winter, I'm most of all ready to be warm again.

Last week it felt like we had skipped spring altogether and had fast forwarded in to summer. The days were verging on hot, the sky was clear blue and I began to feel re-energized by the sun. Yet here I am a week later, looking out the window at a gentle sheet of rain falling down. But I don't want to continue to complain about the rain, so instead I'm going to pretend it's spring outside. One of the ways I'll do that is by enjoying some asparagus, a springtime vegetable, in this salad. The fresh and bright flavors of the salad will help me realize that spring is (hopefully) just around the corner.

Colcannon

I believe that Colcannon is a great way to enjoy cabbage, whether you're a fan of it or not. Because what could be better than folding the vegetable into buttery, rich and creamy mashed potatoes? So if you’re looking for a potato dish to enjoy on St. Patrick’s Day, or really on any day of the week, look no further.

Warm Winter Vegetable Salad

I must admit, winter is not my favorite season when it comes to fresh vegetables. I miss summer, where all the produce seems to smell and taste so much fresher, and is crying out to picked and eaten as-is. Winter veggies require a little more time and patience. They need to be slow roasted, until they become tender and caramelized, making them much richer in flavor and texture.

And so, roasting becomes my go-to preparation for vegetables in the winter time. It's great for almost anything, squashes, brussel sprouts, and any root vegetable all get even tastier when roasted in the oven. I especially love sweet potatoes and acorn squash. Tossed with a little bit of olive oil and salt and pepper and then cooked in the oven, they are absolutely delicious. But after a while, I'm looking for new ways to roast and not get bored.
Which is why I loved this Warm Winter-Vegetable Salad recipe. The technique is the same, but simply adding in some toasted nuts, a sprinkling of cheese, and a light yet flavorful vinaigrette made it seem like something I had never eaten before.

Broccoli "Cream" Soup

Los Angeles friends, I need you to close your eyes and pretend with me. Let's pretend that it's not 70 degrees and sunny in January. Instead, let's pretend that it's cold and windy and drizzly out, and that you're about to hunker down with a cable-knit throw and a good book. If you're like me, after a season of chocolate and eggnog and glazed meats, your body wants something green to balance it all out, and I think this broccoli soup is just the thing.

The recipe comes from one of my favorite cookbooks, Martha Stewart's Cooking School.
Doesn't Martha look cute on the cover? Anyway, I love this book because while many cookbooks present a collection of recipes, this one is designed like a textbook, and teaches cooking methods behind each of the recipes. I've made cauliflower, potato, spinach, and butternut squash soup all under this same method. In fact, last winter, the pureed soup was my favorite way to eat vegetables.

Farmer's Market Finds and Tips

Based on the short life of this website, you may think that I live on whipped cream and chocolate. While I LOVE making dessert, finding creative and tasty ways to eat vegetables is at the core of my day-to-day cooking.

This is the haul I brought home from the Santa Monica Pico farmers' market today.
If one of your New Year's resolutions is to cook more at home, your local farmers' market is a great place to start. It will give you a good sense of what's in season, and put you in touch with really knowledgeable growers who will help you make the most of your ingredients (or "product", as they say in the chef world). For me it's also a great way to get inspiration for my meals for the week.

Where else can you find things like this?
It's a stalk of brussels sprouts, which stay fresh longer (and look amazing) in this form. If you think you hate brussels sprouts, please reconsider! I served them at a dinner party for 18 people who ate them right up. I promise, if seasoned and cooked properly, they are delicious.

Here are some thoughts on how to get the most out of your local markets:

1. Shop around. Not all farmers' markets are created equal. If you're an Angeleno, LA Farmer Net put together a very user-friendly list of all of the markets in the area, that you can search by day and by location. The market nearest you may not be at the best time during the week, so check out some others, even if you have to drive a bit. Also consider how you like to shop. Are you ok in big crowds, or do you want a market that's less populated? Do you want to go on a weekend morning, or during your lunch hour? Convenience is key, and you're more likely to go if your market works for you.

2. Be the early bird. This is a personal preference, but I recommend getting to the market within the first couple hours of it being open. The Santa Monica markets are packed by mid-day, and it can be hard to make a careful selection with lots of people trying to do the same thing. By the last hour, many stands will have sold out of their best product.

3. Do a lap. I like to take a quick walk around the market to check out what vendors are selling what, and where the best ingredients are. There's nothing more disappointing than buying 5 lbs of apples, then turning the corner and seeing better apples at a lower price.

4. Make a plan. Once you get home with your goods, make a plan for how you'll use everything. It doesn't have to be set in stone, but for produce that will only last a few days, knowing what dish you'll put it in will help prevent it from going bad in the bottom of your refrigerator. This can also help guide what pantry items you need to buy for the week.

5. Storage is key. Angelic Organics put together a great resource page for how to store vegetables. When you get home, take a moment to take things out of their bags and put them in their proper place in the kitchen. For room temperature items, store them in bowls on your counter so you see them and remember to use them. For items in the crisper drawer, a little post-it note with a list of the drawer's contents will help remind you to eat that gorgeous butter lettuce before it turns brown and soggy.

Happy shopping! Coming up is a broccoli soup recipe that will kick start that resolution to eat more vegetables in 2010...